Banana, coconut and dark chocolate muffins


Want to whip up a “not too naughty” treat in less than half an hour after dinner? Look no further than these tasty little banana, coconut and dark chocolate muffins. The banana gives the muffins a real ‘mositness’ and with the crunchy coconut on top and melted chocolate inside it’s the perfect accompaniment. These are perfect for a morning tea snack or a sweet treat after dinner with a good hot cuppa.


  • 1 1/4 cups plain flour
  • 1 tsp baking powder
  • 2 ripe bananas, mashed
  • 1/2 cup butter, melted
  • 2/3 cup sugar
  • 1 egg
  • 1/2 tsp vanilla essence
  • 3/4 cup shredded coconut
  • dark chocolate chunks

Makes 10


Preheat the oven to 180 degrees. Line muffin cups with cupcake liners.

Stir together flour and baking powder. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture. Stir in chocolate.

Divide batter among 10 lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake for about 20 minutes or until muffins are puffed and golden. Transfer muffins to a rack and cool slightly.

Enjoy with a pot of delicious Sencha green tea!

Happy baking, love Jem x


Butter cake with white chocolate icing

butter cake

I made this scrumptious little number on the weekend for my partners birthday and it went down a treat! The inside moist, the icing rich and the freshness of the blueberries was just the perfect complement. This butter cake recipe is great for the base of a simple cake and then it can be jazzed up into something amaaaazing! I’d recommend adding berries to the cake mix if you want another element of flavour inside. I don’t mean to blow my own trumpet but this icing is the bloody best – I couldn’t stop licking the bowl. Betty Crocker aint got nothing on me. You add substitute the blueberries for fresh raspberries or strawberries. For those sweet tooth bakers why not add white chocolate shavings on top 😉


Butter cake

  • 250g butter, softened
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 2 cups (300g) self-raising flour
  • 1/2 cup milk

White chocolate icing

  • 200g white chocolate
  • 280g unsalted butter
  • 280g icing sugar
  • 1 tsp vanilla extract
  • blueberries to decorate

Before starting make sure the eggs, milk and butter are at room temperature. Preheat the oven to 180C and grease the base of a round cake pan.

Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, one at a time, beating after each addition.

Add the flour and milk, alternating in batches, until just combined. Pour the mixture into the prepared pan and use the back of a small palate knife to smooth the surface. Bake for about 25-30 minutes minutes or until a knife inserted in the centre comes out clean.

Remove the cake from the oven and cool in pan for about five minutes before turning on to a wire rack to cool completely.

Whilst the cake is cooling it’s time to make the icing. Melt the chocolate in a heatproof bowl over a pan of barely simmering water then leave to cool slightly. In a large bowl beat the butter and icing sugar together until creamy, then mix in the chocolate and vanilla extract.

Spread the cake with the icing and smooth with a palate knife. Decorate it beautifully with blueberries and dust with icing sugar. YUM!!

Happy baking, love Jem x

Banana, oat and Greek yoghurt muffins


Are you craving a sweet but don’t want to undo the run you just struggled on for 30 minutes? This is the muffin recipe for you! These muffins are butter free, flour free, have very little sugar and are beautifully moist! I was searching through my fridge yesterday morning thinking of what to bake, and had a litre of yoghurt, a few bananas which were looking a little brown and got inspired to create something healthy. These muffins are perfect for a morning or afternoon snack, a brekkie on the go and a dessert after dinner.  The chocolate drop when warmed up oozes in to the middle of the muffin and is bloody amazing! Store muffins in an airtight container for up to one week (if they last that long).


  • 1 cup Greek yoghurt
  • 2 large bananas, mashed
  • 2 eggs, beaten
  • 2 cups rolled oats
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • optional – chocolate drops, to place on top of each muffin

Makes 10-12


Preheat oven to 180 degrees and prepare a muffin tray with muffin cases.

Add all the ingredients except for the chocolate drops into a large bowl and stir until batter is smooth and creamy.

Pour batter into prepared muffin cases, filling each about 3/4 full. Place a chocolate drop in the middle of each muffin.

Bake for 20 minutes, or until the tops of the muffins are set. Allow muffins to cool in pan for before removing. Enjoy warmed up with a nice cuppa!

Happy baking, love Jem x

Chocolate cheesecake slice

choc cheesecake slice

This no bake cheesecake is packed full of cheese, chocolate and cream – my three favorite c words. I won’t lie, it’s far from healthy but damn does it taste amazing. Besides it’s hump day, treat yourself! The base is crumbly and the top has a chocolate mousse texture and taste to it. This dessert is super simple to make and I vouch the whole family/office/squad will love (unless they’re crazy of course). So go on, get yo fine ass off the sofa tonight and make this devious dessert…then maybe go for a jog in the morning – it’s all about balance though right?


  • 150g arrowroot biscuits, crushed
  • 80g butter, melted
  • 100g caster sugar
  • 120ml whipping cream
  • 150g dark chocolate, melted and cooled
  • 2 tbsp cocoa powder
  • 250g cream cheese

Serves 8


Mix the biscuits and butter together with 1 tablespoon of the sugar. Place baking paper in a cake tin and the press down biscuit crumb and refrigerate until hard.

Whip the cream until soft peaks form. Add the cooled melted chocolate, then the cocoa powder. Mix well and set aside.

Beat the cream cheese and remaining sugar together. Fold into the cream chocolate mixture and mix until all of the ingredients are fully incorporated.

Spread the mixture on top of the crushed biscuits. Refrigerate for a couple of hours to set and then serve cold with strawberries – YUM!

Happy cooking, love Jem x

Coconut and chocolate cookies


Nothing beats the smell of freshly baked cookies, even in this hot weather! Now we all know how obsessed I am with coconut, so yes these bad boys are filled with it… The pieces of gooey chocolate are definitely a treat for the old taste buds too. These cookies are the perfect dessert with a cuppa after dinner, or a cheeky treat at work. I recommend heating them up for 15 seconds in the microwave to get that gooey chocolate deliciousness – and yes that is a word… Enjoy!


  • 125g soft butter
  • 1 cup brown sugar
  • 1 tsp baking powder
  • 1 egg
  • 1 cup plain flour
  • 1 cup shredded coconut
  • 200g milk chocolate, chopped

Makes 12 large cookies


Preheat oven to 200 degrees and line a baking tray with baking paper.

Place butter and sugar in bowl and beat until creamy. Beat the egg into the mixture and stir through flour, baking powder, coconut and chocolate.

Roll 2 tablespoons of mixture at a time into balls. Place balls on the baking tray and flatten slightly with a fork.

Bake for 15 minutes or until slightly browned. Cool on trays and let the cookies harden.

Happy baking, love Jem x

Sweet, sweet lamingtons


A Sunday afternoon baking is a Sunday well spent in my opinion… After a long week at work I decided I’d treat myself with a batch of fresh lamingtons. There’s no better accompaniment to tea then a light and fluffy sponge dessert. I adore coconut and chocolate, so lamingtons is always a delight for me! This recipe is simple, sweet and down right delicious.



  • 2 cups plain flour
  • 4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup butter
  • 3/4 cup white sugar
  • 1 tbl vanilla extract
  • 2 eggs
  • 1/2 cup milk


  • 3 cups sifted icing sugar
  • 1/3 cup sifted cocoa powder
  • 2 tbl butter, melted
  • 1/2 cup warm milk
  • 2 cups dried coconut

Makes around 24


Preheat the oven to 190 degrees. Grease a 8×12 pan.

Sift the flour, baking powder & salt together and set aside. Beat butter & sugar with an electric-mixer and in a very large bowl until light & fluffy. Note: This mixture should be noticeably lighter in colour.

Add the eggs, one at a time and allow each egg to blend right into the butter mixture and then add the next. Now beat in vanilla with the very last egg.

Pour in the flour-mixture alternately with milk, mixing until incorporated. Pour this batter into your prepared pan.

Bake in preheated oven for 30-40 minutes or until a knife inserted into the cake comes out clean. Allow it to stand for 5 minutes & then turn-out onto the wire rack & cool it completely.

In a large bowl, combine the sugar & cocoa. Now add the melted butter & warm milk, and mix them well to create a fluid (not too runny) icing.

Cut the sponge cake into squares. Pour out the shredded coconut into a small shallow bowl.  Dip each square sponge into the chocolate icing, coating all the sides then roll them in the coconut.

Happy baking, love Jem x