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Eating, cooking and everything in between

Peanut Butter ‘Cookie Dough’ Protein Bites

I legit can’t stop finding uses for this Moose Maple Butter. It’s cropping up all over my kitchen, whether it’s on a hot cross bun or hidden in these gooey little lovelies.

I’m not going to tell you these are healthy because they do have a fair bit of the butter in. But I bet they’re better for you than buying premade cookie dough – no additives or nasties in this recipe! You could make them with coconut oil or another nut butter to up the healthiness, maybe add chopped fruit instead of chocolate chips.

I’m really excited that these worked out, I’m definitely going to experiment making more things with oat ‘flour’ as it means things like this are instantly edible, no need to bake! I made my oat ‘flour’ in my NutriBullet but any blender will probably do a decent job.



Mmmm! On to the recipe!

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The Toastest with the Mostest

Butter, jam, marmite (if you’re that sort). Isn’t toast one of the best things you can make? It’s so versatile, from breakfast to a snack. From a hangover to pre-workout fuel. Toast is a winner.

Fuelled by my love of our crunchy bready friend, I recently did a Twitter poll to find out what the toast topping du jour was.


Butter came out tops, which I was actually surprised at given I’d thrown avocado in there. Granted, it’s not a spread, but it’s damn good. Nobody else agreed (what’s wrong with you people?).

Anyway, the people at Moose Maple Butter were listening (with really big moose ears, I like to think). They challenged me to try their butter, assuring it was all natural and all delicious. How could I refuse.

A week later this bad boy shows up. 


Guys it’s MAPLE SYRUP BUTTER. They get butter, and put maple syrup in it. Oh god, it’s good. It’s definitely not healthy but hey if you’re already slathering your toast in 2 tablespoons of butter then why not go the whole hog (or moose). 


Mmmm. Butter.


Heavily saturated toast. We only had wholemeal in the house. I originally wanted to wait and try it on a crumpet (as advertised – ‘great on crumpets’) but I just couldn’t. 

It’s soooo good. It tastes exactly how you’d expect it would. Buttery. Mapley. Sweet AF. It was excellent on toast but I’ve also been eating it straight out of the tub, because y’know, it’s nice. 

For me, butter definitely wins when it comes to toast toppings, and especially if it’s maple butter! If you haven’t tried this stuff it’s definitely worth a go, especially if you have a sweet tooth. 

Really Easy Oaty Biscuits

You might notice I rarely cover any sweet treats or baking in my blog, it’s mostly because I just have a very savoury taste but I also find baking in general a bit stressful, what with the measuring, the exactness, the not knowing if it’s working until the last moment… I think it kills my creativity a bit. Plus I don’t like having cakes in the house because I just end up stuffing my face!

These three ingredient oaty biscuits couldn’t be easier to make, and you can add anything you like to them to make them different every time. I chose dried blueberries but you could try adding in things like chocolate chunks, nuts, coconut, anything you like! I also used porridge with added quinoa and sunflower seeds as it was all I had to hand but any porridge will work.

Really Easy Oaty Biscuits 

Makes about 12 biscuits 

  • 3 ripe bananas 
  • 300g Porridge oats 
  • 25g dried blueberries 
  • Margarine for greasing

Preheat the oven to around 180c and lightly grease a flat baking sheet. In a bowl, mash the bananas with a fork until puréed – mix in a little milk to get them going if you need to. Add in the porridge oats and dried fruit and stir together. You’re want to aim for a pasty texture so add more oats if you need to, or if it gets too dry add a little milk. 

Form into small balls about 2 inches big and then press down onto the baking tray to make small biscuits. They don’t spread during cooking so you don’t need to leave too much of a gap. Place in a hot oven and cook for 15-20 minutes. I flipped mine half way through as some of the blueberries were catching slightly but that’s up to you. 

Good House Keeping Rice Pudding

A bit of a different post, this isn’t my recipe but one from a much-loved cook book! Our Good House Keeping cook book has been on my parents shelf for as long as I can remember. Many of my childhood foods came from this book, and I have so many memories leafing through it on rainy days with my grandma, mum and sister, trying to find treats to bake.

Rice pudding was always made in our house on a Tuesday, because this is when my grandma Mavis came over to visit. My grandma Mavis had a huge sweet tooth and always loved a pudding (her favourite was trifle, but this is reserved for Christmas Day).

Whoever was around in the afternoon would have to put the pudding in. Careful instructions with half the ingredients were left out on notepaper ‘add pint milk and put in oven gas 2’ for us to follow.

Then until dinner the house would be full of a wonderful nutmeg smell, a soft warm comforting, family smell. It would be cooked until pudding time, when it was taken out of the oven and the debate around ‘skin’ would take place (the skin is the caramelised sugar milk mixture that forms during cooking). My dad was the only one who would eat it, we all thought he was mad.

The pudding is best eaten with a splodge of jam and some single cream or milk to cool it down. It might seem like a lot of effort but it’s better than ambrosia, trust me.


Good House Keeping Rice Pudding

  • 3 tablespoons short grain or pudding rice
  • 2 tablespoons caster sugar
  • Pint of milk
  • Knob of butter
  • Sprinkle of nutmeg

Wash the rice and place into buttered, ovenproof dish with the sugar. Pour on the milk, top with shavings of butter and grate nutmeg on top (the original recipe calls for a whole nutmeg, but this might make you quite poorly!). Bake in oven at 150c or gas mark 2 for about 2 hours, stirring after half an hour.

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