Category: recipes

Chocolate chip flapjacks | Recipe

There are more flapjacks consumed in my house than hot dinners I think. Anytime I make these they are lucky to last 24 hours before being devoured. I thought I would share my super easy, but slightly messy recipe for chewy chocolate chip flapjacks.

Chocolate chip flapjacks

200g of butter
200g of sugar
6oz of golden syrup
400g of porridge oats

*Preheat oven to 180 degrees celcius*
1. Melt the butter in a pot over a medium heat.
2. When fully melted add the sugar and syrup and mix well – until all sugar is dissolved.
3. Add the porridge oats and stir until completely mixed.
4. *optional* Add chocolate chips, dried fruit, etc and again mix well.
5. In a greased 6×6 baking tin, pour your mixture and ensure it is evenly spread.
6. Place in the oven for 40-45 minutes, until golden brown.
7. Allow to cool completely before cutting. (It will be soft to touch when removed from oven).
8. Cut and enjoy!

Cookies & Cream Cupcakes | Recipe

 I was feeling a bit nostalgic yesterday so I popped back to see what I posted around this time last year. There was a post about how excited and happy I was that I had started a blog, and even though I’ve been neglecting it recently, I am still so happy I made the decision to give it a go. I also noticed this recipe which I posted exactly one year ago so I thought I would make these cupcakes again today. Be sure to tweet me a picture if you give them a go.
This post was originally published on November 3rd 2014.


For Cupcakes:

175g of self raising flour
110g of butter
110g of caster sugar
2 tablespoons of cocoa powder
1 teaspoon of baking powder
2 large eggs
50g  chocolate chips
50ml milk
For Cookies & Cream frosting: 

250ml of fresh cream
25g of icing sugar
1/2 teaspoon of vanilla extract
8 Oreo cookies, crushed



1. Preheat the oven to 160 degrees C and place 12 paper cases into a cupcakes tray.

2. Add all the dry ingredients (but not the chocolate chips) to a bowl and mix. 
3. Break 2 eggs into the centre of the mixture.  
4. Combine all ingredients.  
5. Add in half the milk and continue to beat.  You aim to achieve a light and creamy batter, use the remain milk to achieve this consistency, if needed.

6. Spoon the mixture into the cupcakes cases and bake for 15-20 minutes or until baked thoroughly.
7.Allow to cool on a wire rack before applying the cookies and cream frosting.
8.For the frosting, beat the cream, vanilla extract, and icing sugar until it’s thick.  
9.Fold in the oreo crumbs, gently. 
10.Spoon onto the cooled cupcakes. Extra Oreo crumbs can be sprinkled over the top.




I am a huge Oreo fan so these went down a treat in my house!


Until next time,


El x

Blueberry Muffins

Aidan loves blueberries, eats them by the packet so I decided to give blueberry muffins a go and they were a big hit! Here is the recipe if you feel like trying them out…


  • 3 cups of plain flour
  • 1 teaspoon baking powder
  • .5 teaspoon of baking soda
  • 1 cup of extra virgin Olive oil
  • 1.5 cups of castor sugar
  • 2 eggs
  • 1 cup Glenisk Greek Style Blueberry yogurt
  • 1 packet of fresh blueberries (coated in flour)


  1. Line a cupcake tin and preheat the oven to 200 degrees.
  2. Mix oil, eggs and sugar together.
  3. Add Yogurt and mix until smooth.
  4. Add baking powder, baking soda and flour to the mixture and fold in
  5. Add the coated blueberries and fold in gently.
  6. Fill cupcake liners and bake for 30 minutes.

Yogurt chocolate chip cupcakes

The instagram pic of these cupcakes seemed to get everyone’s sweet tooth excited. This is the first time I used yogurt while baking cupcakes but it will definitely be my go to recipe in the future. They were so moist, not too sweet and a little gooey inside – amazing! So get a cuppa and enjoy these yogurt chocolate chip cupcakes…


  • 1¾ cup plain flour
  • ¼ cup cocoa powder
  • ½ cup castor sugar
  • 1 large egg
  • ¾ cup Glenisk low fat organic vanilla yogurt
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 100g milk chocolate chips
  • 100g white chocolate chips



  1. Line 12 cupcake tin with liners. Preheat oven to 150 degrees.
  2. Mix flour, cocoa powder, sugar, baking powder and salt together.
  3. In a separate bowl, whisk the egg and yogurt together.
  4. Add the dry ingredients to the wet ingredients, slowly and mix with a wooden spoon or spatula.
  5. fold in the chocolate chips.
  6. Fill each cupcake case ¾ full.
  7. Bake for 20 minutes
  8. Cool for 15 minutes
  9. Dust with icing sugar, for decoration.



And it’s just as easy as that! The hardest part is allowing them to cool – but if you don’t they will all stick to the cases so the longer you wait the easier it is to eat them! Aidan also gave them a little try…


If you do give them a try be sure to tag me on instagram (@_ellenokeeffe) or twitter (@_ellenokeeffe) I would love to see how they turn out. Enjoy!


Mango Yogurt Cake & Crème Fraîche icing

This mango yogurt cake with creme fraiche icing is light, moist and absolutely delicious! If you follow me on instagram you will have seen that the evening I baked it I ate so much I got a tummy ache, it’s that good. It didn’t even last 24 hours in our house. Here’s the recipe if you feel like getting your apron out..



  • 450g of Glenisk pure original mango organic yogurt
  • ²/3 cup olive oil
  • 1¼ cup castor sugar
  • 3 large eggs
  • 2½ cups plain flour
  • 2½ teaspoons of baking powder
  • ¾ teaspoons of baking soda
  • ½ teaspoon of salt


  1. Whisk yogurt, olive oil, sugar and eggs together in one bowl.
  2. In a separate bowl, combine flour, baking powder, baking soda and salt.
  3. Add the dry ingredients to the wet ingredients and stir until smooth.
  4. Pour into a pre-greased cake tin and bake for 1 hour at 150 degrees
  5. Allow to cool fully before icing.





  • 3 cups of icing sugar
  • ²/3 cup of Glenisk organic crème fraîche
  • ²/3 cup of unsalted butter
  • 3 tablespoons vanilla extract


  1. Sieve sugar into a bowl (I didn’t sieve and ended up with lumpy icing – doesn’t look as nice!)
  2. In a separate bowl which the butter and crème fraîche.
  3. Add the salt and vanilla to the butter and crème fraîche.
  4. Add the sugar and mix until the icing can hold it’s shape.
  5. Spoon onto completely cooled cake.



And it’s that easy! I let Aidan have some for his lunch too…

It definitely went down a treat in this house and I will definitely be making it again soon. Glenisk also have the pure original yogurt (no added sugar) in blueberry so maybe it will be blueberry yogurt cake next week?

Halloween treats

Rumour in the family is Nan’s having her ‘famous’ halloween party again this year so I took some inspiration from my fellow bloggers and pinterest (the holy grail for inspiration) and made some sugary halloween treats.

I saw this recipe of Pinterest and thought it might be a simple start.

Half a box of rice krispies
6 cups of marshmallows
6 table spoons of butter 
Orange (or red and yellow) food colouring
5 flakes

Melt the butter in a pot, continuously stirring.
Add marshmallows, continuously stirring.
Slowly add the rice krispies, continuously stirring.
Add food colouring until the desired colour is achieved, keep stirring.
Rub butter onto your hands and mould the rice krispies into pumpkin shapes (be careful they’re probably hot!)
Poke a hole in the centre and place your flake in, remould after to keep flake in place.        
Place onto a greased tray on greaseproof paper and allow to set in the fridge for at least 30 minutes.
*You could add green icing leaves too to make the more realistic looking*

Then I decided to try my hand at some Halloween cupcakes after picking up some spooky cake decorations. My original plan was chocolate cupcakes but ended up making vanilla and using orange cases and green frosting.

200g self raising flour
200g caster sugar
3 eggs
150g butter
Vanilla extract
Green frosting

Preheat oven to 160 degrees Celsius.
Line cupcake tray with 12 cases. 
Beat the butter and sugar until fluffy.
Add eggs one at a time.
Add vanilla extract.
Stir in flour.
Spoon mixture into cases.
Bake for 30 minutes or until golden brown.
*Check if cupcakes are cooked through by putting a knife into the centre and if it comes out clean they’re done*

Chocolate Shapes:
I melted some chocolate in the microwave (30 seconds then stir and repeat until melted). I then poured the melted chocolate into a freezer bag and cut a tiny hole, drew my designs onto a greased cookie tray and put into the  fridge overnight to set.

Here are some other things I found on pinterest that I might chance at the weekend.

Until next time,
El x 


Pasta Recipe

So I posted this here a few weeks back but when I went searching for it I realised its vanished so feel free to brush past if you’ve read it before. I made this again today – I love it! If you like pasta or Italian food in general I highly recommend this recipe, its so simple but delicious!


3 breasts of chicken, diced
5 smokey rashers, chopped
1/2 cloves garlic, crushed or finely shopped
300ml (at least) double cream
450g penne pasta (you can use any type really, I used Fusilli today)
Fresh basil, torn (or dried basil if youre stuck)


Cook the pasta using the directions on the packet and drain well once cooked..
Cook the chicken and bacon a frying pan, add the garlic (oh and I add mushrooms too because I’m obsessed). You could also add some salt and pepper at this stage too.
Next add the cream and allow to boil before pouring the contents of the pan into the pasta and stirring well.
Add the torn basil leaves and serve. You could also add some cheese if youre a cheesey type of person.

Honestly this is one of the easiest recipes considering just how amazing it tastes. This recipe will serve about 3-4 people depending on the size of your appetite.

Tweet me pics if you do make this (not that I will probably end up regreting saying that when I’m sitting over beans on toast looking at your pics!)
Until next time,
El x