“I’ve got a bad feeling about this”

Just a weird observation, could be purely coincidental or it could be my brain has been trying to tell me something all along.

Travelling up to the lakes in november, I had an old favourite song from my emo days stuck in my head – the most prolific lyric being “i’ve got a bad feeling about this”.  That lyric then twirled round my head for the following few weeks, even with me when I went back to the hotel for the third and final time.  Just noticed now I’m home, it’s gone.

They do say once an emo kid, always an emo kid

Slutty brownies

When I’m having a bad head day, need a big sulk and something really gluttonous to make me feel a little better this is ALWAYS my go to recipe.  They’re the ultimate naughty treat; they’re gooey, oozy, chocolaty, rich and comforting.  Something so good you’ll want to tell everyone about it but not share a bit.  Like a big bear hug from someone forbidden.

In the brownie mix I tend to swap the caster sugar for a muscavado for a chewier richer brownie.


For the cookie base:

  • 110g butter
  • 110g caster sugar
  • 65g light brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 275g flour
  • 1/2 tsp baking powder
  • 100g milk chocolate chips
  • 2 packs oreos
For the brownie:
  • 115g Dark chocolate
  • 225g butter
  • 350g caster sugar
  • 4 eggs
  • 50g plain flour
  • 50g cocoa powder
  • A few drops of vanilla extract
  1. First make the cookie base by creaming together the butter and sugars until soft, then add the egg and mix well.
  2. Add the flour, baking powder and chocolate chips and fold in well.Om nom nom nom
  3. Spread the cookie dough along the bottom of a grease proof paper covered brownie tin and top with oreos.
  4. Then to make the brownie mixture, melt the chocolate and butter in a bain marie.
  5. Whisk the sugar and eggs together in a large bowl until they have trebled in volume.
  6. Sieve the flour and cocoa powder in to the mixture, then pour in the melted chocolate and butter mixture and mix together.
  7. Pour the brownie mixture over the cookies, pop in the oven for 40 minutes at 180 degrees.
  8. Enjoy!



One of my favourite easy quick cakes and tastes amazing. Perfect little (or big) pick me up for a bad day

6oz unsalted room temp butter
6oz caster sugar
6oz self raising flour
3 eggs
50ml milk
3 drops of vanilla extract

2oz room temp butter
4oz icing sugar
Lots of your favourite jam

1. Pre heat oven to 170 and grease a cake tin ( I used a 20cm)
2. In a large bowl cream together the sugar and butter until pale, light and fluffy
3. Add in the milk and keep mixing until fully combined
4. Alternate between sifting in flour and adding an egg on at a time until all have been added. Try not to beat the mixture too much at this stage or the cake will become dense from working the gluten too much
5. Mix in the drops of vanilla extract
6. Spoon mixture into cake tin and put in oven for 20-30 mins. It will be ready when golden brown on top and if a knife comes out clean if it’s been put into the middle of the cake
7. While in the oven cream together the icing sugar and butter to make the butter cream for the filling
8. Leave to cool on a wire rack
9. Once cool enough slice the cake in half horizontally
10. On one of the middle sides evenly spread on the butter cream to edge and on the other spread your jam. I used a strawberry and champagne one – incredible!
11. Put the two halves of cake back together with the fillings in the middle on top of each other
12. Dust with icing sugar and enjoy!

Unfortunately before I had chance to grab a picture, I dropped something on the cake so wasn’t the prettiest. Still tasted amazing!

Happy baking! Keep smiling and stay safe


butter crumble:

4 tablespoons plain flour

1 tablespoon caster sugar

1 pinch salt

30g unsalted butter

muffin batter

115g unsalted butter

250g caster sugar

1/2 teaspoon salt

2 eggs

225g plain flour

2 teaspoons baking powder

110g semi skimmed milk

150g blueberries (lightly dusted in plain flour)

165g mango (peeled, seeded and diced)


  1. preheat oven to 190*c, prepare cake tins with 14 muffin cases
  2. combine the flour, sugar, salt and butter together for the butter crumble and set aside
  3. in a large mixing bowl: beat unsalted butter sugar and salt for batter mix
  4. once light and fluffy beat in the eggs – one at a time making sure the first one is completely mixed in before adding the second
  5. once combined and fluffy fold in the sifted flour and baking powder
  6. after this is bound together alternate adding the milk and the butter crumble until both have been completely added to the muffin batter – this shouldnt be completely smooth as the butter crumble will melt into the batter in the oven
  7. add in the blueberries (coated in flour so they dont sink) and the mango
  8. carefully spoon mixture into muffin cases
  9. bake for 25-35 mins – they should be golden and the tops should be springy when lightly pressed
  10. leave to cool and enjoy!

other fruit can be used – i find theyre a fun and healthy way to use up any fruit that might be old in the fridge

keep smiling & stay safe