Apple & Cinnamon Cake Recipe.

Well it’s now February, and although it’s still a bit nippy outside; spring is certainly not that far around the corner. So what a better way to spend lockdown than baking a cake on a chilly February Winter’s day.

Today I thought I would share my Apple & Cinnamon Recipe with you all, as I posted a sneak peek of it on my Instagram stories and I had a lot of messages asking for the Recipe.

This is such a nice and easy bake, filled with a combination of warming cinnamon and sweet crunchy apple and it tastes absolutely amazing served with some hot custard too!

So without further ado here is the Recipe.


  • 115g Unsalted Butter & some for greasing
  • 225g Self Raising Flour
  • 2tsp Cinnamon
  • 115g Light Brown Sugar and some for sprinkling
  • 1 Large Egg
  • 6-8tbsp Milk
  • 225g Granny Smith Apples


  • Large Bowl
  • Spatula
  • Tall Non Stick Spring form 9” Cake Tin


1. Preheat the oven to 180C/160C Fan/Gas 4. Grease your cake tin with some unsalted butter and then leave to one side.

2. Peel your Granny Smith Apples, remove the core and chop into chunks making sure you have 225g worth and then leave in a bowl to one side.

3. Mix the self raising flour and cinnamon in a big mixing bowl. Add the unsalted butter and rub it into the flour mixture using your fingers, until it resembles a fine breadcrumbs.

4. Stir in the light brown sugar and then beat in the egg followed by 6-8tbsp of milk. Add the milk gradually until you have a smooth, thick batter.

5. Now add the apples that you left to one side to the bowl and mix to combine.

6. Scrape the batter into the prepared cake tin and then level out with a spatula and then sprinkle on some light brown sugar on top of the cake.

7. Place into oven and bake for 30-40 minutes until golden brown. Insert a skewer into the middle of the cake to test whether or not, if it’s baked. (Top Tip: If it comes out clean, it’s done!)

8. Allow to cool in the tin for 15 minutes, and then turn our onto a wire rack to cool further. Serve the cake with some hot custard and enjoy!

I hope you have enjoyed this recipe, and I would love see yours! Tag me on Instagram @thecountrysidemama

See you soon!

Chocolate Chip Banana Bread Recipe.

Well as we are in a national lockdown over here in the UK, we are quite limited on things to do as we do not have the luxury of visiting places at the moment. However that being said, there is nothing like staying at home and taking up baking to kill the time away.

I’ve always loved to bake and today’s blog post is all about staying in and baking the perfect chocolate chip banana cake. I made this loaf cake yesterday, and it has the most mouth watering sponge with tasty bananas and chocolate chips running through it. It also has a crunchy top with melted milk chocolate; drizzled all over the top of it. Perfect for you all to enjoy, and hopefully for your family and friends to enjoy too, once the lockdown has been lifted (Again!) It is really such an easy and straightforward recipe to follow and I will leave all the ingredients and instructions down below.


  • 75g Unsalted Butter (Melted)
  • 100g Caster Sugar
  • 2 Medium Free Range Eggs
  • 225g Self Raising Flour
  • 3 Large Bananas
  • 100g Chocolate Chips
  • 25g Milk Chocolate (For Decoration)


  • Large Mixing Bowl
  • Spatulas/Wooden Spoon
  • Loaf Tin
  • Loaf Tin Liner


1. Preheat the Oven to 180C/160C Fan/Gas4. Add your Loaf Tin liner to your loaf tin and put to one side.

2. Melt the butter, then crack two eggs into a big mixing bowl. Then add the melted butter, sugar and whisk them together. Mix until smooth.

3. Add the flour into the bowl and fold in gently until it turns into a creamy cake batter.

4. Mash the bananas then add in the bananas and chocolate chips and mix until all combined.

5. Spoon the cake batter into your loaf tin, and smooth over the top with a spatula.

6. Place into the preheated oven and bake for 40-50 minutes at 180C. Until Golden/Brown.

7. When the cake is baked, take it out of the tin and leave it on a wire rack to cool.

8. Once the cake has cooled down, melt some milk chocolate and place it into a disposable piping bag (Top Tip: If you don’t have a piping bag, you can always use a spoon instead!) and drizzle on top of the cake for decoration.

And that is it! I hope you enjoy making this yummy perfect afternoon treat with a cup of tea! I would love to see your creations, just tag me on Instagram @thecountrysidemama

See you soon!

Celebrating “The Big 30!”

I can’t believe I am writing this post, but today I am celebrating my 30th birthday and even though I could not celebrate it with the rest of my family and friends as I would of liked too, (due to the current lockdown) I still had a lovely time with my darling Aiden and our two children.

However turning 30 has made me think of that scene in the film “13 Going On 30” when the main character; Jenna, a young woman sick of being a teenager, makes a wish to become “thirty, flirty and thriving.” To her great surprise, Jenna wakes up the next morning as her 30-year-old self, which begins an adventure where she learns that life can be challenging at any age.

In my experience, there are two expectations around arriving at the big 30: You either have it all figured out (ha!) or you’re just taking life as it comes.

But here’s the truth. Hitting the third decade of my life actually feels amazing, and I have a few reasons why that is!

Birthday Blooms are always the prettiest.

You realise Age is just a number!

As they say age is nothing but a number, however on my 30th Birthday, I woke up and felt . . . exactly the same as age 29.

I’m definitely noticing extra creases around my eyes, or crows feet as I’ve been told! So I’ve upped my skin care routine like crazy, but I do not “feel” any older. Nor do I feel more “grown-up,” despite having children and a house!

So when it comes to the number of candles on your birthday cake, remember that your attitude defines your outlook going forward. You can choose to be stressed and anxious about a certain age, or you can choose to be grateful and open to another year of life on this earth.

You learn to practice Self Care.

At thirty, I’ve learned there are many ways to practice self-care. It might mean eating a nutritious salad or indulging in a cookie, appreciating your curves or going for a run. It could involve carving out an hour (or three) on the weekend to watch your favorite television shows, or going for a long walk to clear your mind. I love that I get to decide how I want to prioritize my mind, body, and spirit.

Mostly for me though, I love to read a book to relax, especially when my children have gone to bed, it is the best time to unwind. I try to make a habit of “less phone”and “more reading”, our phones can cause us dilemmas sometimes so less socialising in one evening can be great.

You know your own Impulses.

I am much more aware of my impulses now. I can tell when I am starting to feel myself get irritable and I should go and have a cool down. I also can tell that if I am dwelling on 737191024 things, that I really just need to let all these things go and sleep it off.

Being thirty has definitely taught me to be a little more in tune with my patterns, habits, and behaviors. It certainly does not mean I am perfect; it just means I’ve lived with myself long enough to know when I am about to take action in a certain way.

Pretty in Pink for the 30th Celebrations!

Honestly turning 30 has been amazing, and I have loved that I have realised all these new changes that have come with the age of turning 30! I can not wait to see what the next decade has in store, but for now time to eat some Birthday cake!

See you soon.

Embracing Autumn.


I don’t know about you but as soon as the leaves turn that golden brown colour I know Autumn is here to stay for a while. It’s a time of year I honestly feel myself craving the cooler weather, and I am more than ready for it.

However I know it is the middle of November already, and we will soon be coming into Winter. So we’ve been embracing all the Autumn goodness over here, enjoying the early crisp mornings to lighting the crackling fire in the evening.

Usually it’s the time of year for getting cosy in your oversized jumpers, and normally the shops would be filled with lots of coats, jumpers and scarves but with our latest lockdown restrictions, retail therapy is for online purposes now!

Nevertheless, though we are all in lockdown here in the UK it hasn’t stopped us from appreciating these Autumn days. We’ve been doing everything to get outdoors and explore our surroundings. So whether it’s going on long Country walks, foraging for lots of autumnal arts and crafts, having a firework night, lighting sparklers, exploring woodlands or even jumping in muddy puddles, we are happy to do it all.

Honestly this Autumn weather has got me wanting to be all cosy, with hot chocolates in our hands and all snuggling up on the sofa! How will you been spending your Autumn Days? I would love to know. Leave me a comment down below or head to my Instagram @thecountrysidemama

See you soon

* Parlan bag – is part of a collaboration with @gastonluga \\ pr product

Millionaire Cupcake Recipe.

There is nothing like having a millionaire shortbread to give your that chocolate caramel kick, but I was thinking, what would be better if it was a cake, then I thought no how about; little cupcakes!!

So I thought I would share my millionaire cupcake recipe with you all, as I posted it on my Instagram account, and I had lots of feedback from you all asking for the recipe.

It is the most gorgeous combination of chocolate, caramel and shortbread to create these wonderful millionaire shortbread!

So without further ado let’s get into the recipe.



  • 150g Stork/Unsalted Butter
  • 150g Light Brown Sugar
  • 3 Medium Eggs
  • 150g Self Raising Flour
  • 1tsp Vanilla Bean Extract


  • Caramel


  • 150g Stork/Unsalted Butter
  • 300g Icing Sugar
  • 30g Cocoa Powder


  • Shortbread


  • Cupcake Tray
  • Cupcake Cases x12
  • Piping Bags


1. Preheat oven to 180 degrees and line your cupcake tray with you cupcake cases.

2. Beat together the stork and sugar until you get a creamy consistency. Add the flour, eggs and vanilla and mix again to combine.

3. Spoon the mixture into the cupcake cases (just over half full.) and bake in the oven for 17-20 minutes until slightly golden on top. Once removed leave on a wire rack to cool.

4. Once cooled, cut out a hole in the middle of the cupcake and spoon in the caramel. Repeat this to all the other cupcakes!

5. To make the chocolate buttercream mix the butter and the icing sugar together until well combined, once mixed add in the cocoa powder and heat for 5 minutes until you get a lovely silky buttercream.

6. To decorate your cupcakes, get a piping bag and nozzle of your choice and pipe your buttercream onto the cake in a swirl.

7. Finish by decorating with half a shortbread and sprinkle shortbread crumbs on top to complete.

8. Eat and enjoy!

It really is such a lovely recipe to follow, and this will make the most scrumptious cupcakes you have ever eaten! (I promise!) I would love to see your own Millionaire Cupcakes, so tag me on Instagram @thecountrysidemama so I can see your masterpieces!

See you soon

*Apron & Teatowel – Pr Product from Christie Lloyd Interiors

Milkybar Cheesecake Recipe.

If there is one thing I love, it is cheesecake. There are so many different recipes about though, from fruity to chocolatey. However making a chocolate cheesecake with my favourite childhood chocolate bar had to be the best one yet! (Oh and it was!!)

Milkybar was one of my favourite chocolate bars growing up, and now it’s still a firm favourite in our household today. My kids absolutely love it, whether it is there bar of chocolate or there milk buttons, it always wins them over!

So I thought about making it into a cake for them and Cheesecake definitely sprung to my mind. I thought how hard could it be and in actual fact, it was actually so straight forward, as there is no baking involved. So I thought I would share my recipe with you to make this perfect Milkybar Cheesecake!


Biscuit Base

  • 300g Digestives
  • 150g Unsalted Butter

Cheesecake Filling

  • 300g Milkybar Chocolate
  • 500g Full Fat Cream Cheese
  • 75g Icing Sugar
  • 1tsp Vanilla Duvet
  • 300ml Double Cream


  • 150ml Double Cream
  • 2tbsp Icing Sugar
  • 50g Milkybar Chocolate (Melted)
  • Milkybar Buttons (For the top of the cheesecake)


  • 8” Springform Cake Tin
  • Piping Bag
  • Piping nozzle (star shape)


For the Biscuit Base

1. Blitz your biscuits in a food processor or alternatively bash them up in a large bag with a rolling pin, until they turn into a fine crumb.

2. Melt your butter until it is runny, and then mix into the biscuits.

3. Press the mixture down into a 8” Springform cake tin.

For the Cheesecake Filling.

1. Melt your Milkybar Chocolate carefully either in the microwave or place chocolate in a bowl and simmer over a pan of boiling water (Bain Marie) and then leave to side for now.

2. Whisk together your cream cheese, icing sugar and Vanilla until smooth.

3. Add in you melted milky bar chocolate and stir to combine.

4. Add in your double cream and whisk until thick.

5. Spread the mixture over the biscuit base and then refrigerate for 5-6 hours or even preferably overnight.

For the Decoration

1. Once the cheesecake is set, remove it from the tin carefully!

2. Melt some extra Milkybar chocolate and then drizzle over the cheesecake.

3. Whip together your double cream and icing sugar until soft peaks are formed.

4. Take your icing and then pipe around the top of the cake with piping bag, making little star swirls decoration.

5. Add a piece of Milkybar Buttons to each swirl.

6. Then eat and enjoy!

It really is such a lovely recipe to follow, and this will make the scrumptious cheesecake you have ever eaten! (I promise!) I would love to see your own Milkybar cheesecakes, so tag me on Instagram @thecountrysidemama so I can see your masterpieces!

See you soon

Homemade Orange Cake Recipe.

Well it has been quite a while since my last blog post, and a lot has change especially with all the latest world events going on right now. The most biggest change that we have come across lately is the Coronavirus Pandemic which has caused us to Stay at Home, to help Save Lives.

With lockdown happening I know being indoors can sometimes seem overwhelming for some people and it may be hard for some of you to get outdoors however today’s blog post is all about staying in and baking the perfect Orange Cake for you all to enjoy.

I made this Orange Cake last weekend, it has the most light sponge with a bit of Orange tangy buttercream to bring it all together. It is honestly the most delicious thing I have made yet, and so perfect for you all to enjoy, and hopefully for your family and friends to enjoy too, once the lockdown has been lifted. It is really such an easy and straightforward recipe to follow. I will leave all the ingredients and instructions down below.


  • 225g Unsalted Butter (Plus extra for greasing.)
  • 225g Caster Sugar
  • 4 Free Range Eggs
  • 220g Self Raising Flour
  • 2tsp Baking Powder
  • 1 Orange Zest Finely Grated/Dried Candied Orange Peel (Either one will be fine.)

For the Filling and Topping

  • 75g Unsalted Butter
  • 150g Icing Sugar
  • 1tsp Orange Essence Flavouring
  • 1 Orange sliced into half slices for decoration
  • Tiny Flowers for decoration


  • Large Mixing Bowl
  • Spatulas/Wooden Spoon
  • Two 8inch Sandwich Tins (Any size can be used, but I did use an 8inch tin)
  • Palette Knife
  • Wire Rack
  • Serving Plate


1. Preheat Oven to 180C/160C Fan/Gas4. Lightly butter two of the sandwich tins.

2. Put the butter and sugar into the large mixing bowl and mix until creamy and then add in the eggs and continue mixing until completely smooth.

3. Add in the flour, baking powder and orange zest/candied peel, then fold in gently until combined.

4. Divide the mixture evenly between the two sandwich tins. Level the surface with a spatula or the back of a wooden spoon.

5. Place into the oven and bake for 25 – 30 minutes until golden. The tops of the cake should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes, the run a small palette knife and carefully turn the cakes out onto a wire rack. Leave to cool completely.

6. While they are cooling, choose the cake with the best top and place the other cake top down on to the serving plate.

7. Beat together the butter and icing sugar until a light creamy consistency. Add the orange essence for flavour.

8. Spread the buttercream on to one side of the cake until even, then place the other cake top until it is sandwich together. Add the remaining buttercream to the top of the cake and spread all over the top. Decorate the top with orange slices and mini flowers.

And there you have it the perfect Orange Cake for a special treat at home. Let me know if you have made this Orange Cake, I would love to see. You can also tag me on Instagram too @thecountrysidemama

See you soon!

Zara’s 1st Birthday.

If you didn’t already know my little Zara turned 1 last month, so I thought I would tell you all what we got up to, to celebrate and also show you Zara’s Birthday Cake baked by myself. Just to clarify I know I am posting this a bit late, but I have had a little break away from blogging, as we were away on our family holiday a few weeks ago, but I am back now and I have some blog posts in the pipe line for you all! So keep your eyes pealed for that!

Turning one is a big step for our little girl, and I remember when Jaxon turned one, he was running about opening his presents! However Zara is not quite at the walking stage yet, so I knew her birthday would be slightly different, but that’s okay! She woke up happy and smiling and we headed to the living room where her birthday balloons and presents were. When she saw her balloons she was so happy, as she loves playing with balloons! However her presents on the other hand were a bit tricky, she’s still a little bit little to fully open presents, so she didn’t quite understand what was going on, but I helped her open them while she was just happily playing with the wrapping paper! She got lots of clothes and a few toys, but she instantly fell in love with Disney’s Tigger Soft Toy.

Playing with her new favourite Tigger!

Throughout the day I was actually quite busy making Zara’s birthday Cake. I always make Jaxon’s Birthday Cakes, so I knew this year, I could make Zara’s cake and it could be very cute and girly! My idea was to make her a layered cake, with bunny ears cake topper. So I decided to make a lemon layered cake. 5 layers of Lemon cake with lemon buttercream icing in between, and then covered all over with Lemon Buttercream. I then made a couple of wired ears wrapped in pittosporum leaves, and popped them on top of the cake, and then went into the garden to get some fresh flowers to add a bit of colour to the cake. Her cake turned out so well, and I must say, it was one of the best lemon cakes I have ever done!

Zara’s Bunny Themed Cake – The best Lemon Cake I have done!

Once her Daddy was home from work, we all celebrated by singing Happy Birthday to Zara, and then we all had a lovely slice of her birthday Cake! Zara was a total fan of her cake, although she managed to get more on her face then in her belly! We had such a fabulous day celebrating Zara’s Birthday, and we can’t wait to celebrate more each year!

I hope you enjoyed my blog post! Let me know what you do to celebrate a 1st Birthday in the comments below!

See you soon

Extremely Chocolate Cupcakes!!

The weather has been so delightful over the last few days, which has been so lovely for us to br able to enjoy being outdoors in the glorious sunshine that we have been having, however the weather has started to turn back to that normal British rainy and cloudy atmosphere, which is just damping our mood! Nevertheless I have a perfect way to brighten up anyone’s mood on this rainy day in May! It is a pure chocolate indulgence, the Extremely Chocolate Cupcakes are a perfect treat to make, because they do not take long to make at all, and they are so easy to create with the children too. Jaxon helped me mix up all the ingredients and decorate all the cupcakes, and he just couldn’t wait to eat them all when they were finished! Honestly they were such a hit with Jaxon and his Daddy that they lasted less than a day! So without further ado, here is the most chocolatey recipe yet!



  • 4tbsp of water (Boiling)
  • 40g Cocoa Powder
  • 3 Large Free Range Eggs
  • 175g Unsalted Butter
  • 165g Caster Sugar
  • 115g Self-Raising Flour
  • 1tsp Baking Powder

Cupcake Buttercream

  • 60g Unsalted Butter
  • 30g Cocoa Powder
  • 3tbsp Milk
  • 250g Icing Sugar
  • Cupcake Decorations (We used silver edible balls, but you can choose any decoration of your choice.)


  • Cupcake Cases (In any design of your choice.)
  • Piping Bag
  • Star Nozzle
  • 12 Hole Cupcake Tray

This little one just couldn’t wait to get his hands on them!


  1. Line your 12 hole cupcake tray with your choice of cupcake cases, and preheat your oven to 200°C.
  2. Sift the cocoa powder into a mixing bowl and then add the boiling water and mix into a thick paste.
  3. Add the butter, Caster sugar and eggs and mix well together, then add the self raising flour and fold in, until you have a creamy mixture.
  4. Divide the mixture equally between the 12 paper cupcakes cases.
  5. Bake in the oven for about 12-15 minutes until well risen and springy to the touch.
  6. Then take out and leave aside to cool.
  7. To make the chocolate icing, melt the butter into a bowl. Sift in the cocoa powder and icing sugar a little at a time until it is glossy and spreadable.
  8. If the icing is starting to get a bit too thick, gradually add the milk until it starts to reach its consistency.
  9. Add the icing into a piping bag with your star nozzle, and pipe onto the cupcakes.
  10. Then sprinkle on your decorations, for the finished touch!

There you have it! The perfect recipe to make some delicious chocolate cupcakes! I hope you enjoyed this recipe, don’t forget to tag me in your posts on Instagram @thecountrysidemama I would love to see your recipes!

See you soon!

Classic Shortbread Biscuit Recipe.

It has been a bit gloomy over here this Bank holiday weekend, and there has not been that much sunshine at all, which has led us to stay in doors. However the only good thing about being inside while it pours with rain on the outside, is that we can bake to our hearts content. Jaxon had decided that he wanted to bake some biscuits, and the first recipe that came to my mind was the classic Shortbread Biscuit! I have always loved making shortbread biscuits, they are one of my go to recipes, as they only have 3 main ingredients in them which just makes them so quick and easy to make. We had so much fun making these lovely classic Shortbread biscuits so I thought I would share my recipe for all of you to try.


  • 250g Butter
  • 110g Caster Sugar (and extra to finish!)
  • 360g Plain Flour


  • Baking Tray
  • Baking Parchment
  • Rolling Pin
  • Cookie Cutter (Round or any other preferred shape.)


    Preheat the oven to 190°C and place some baking parchment onto a baking tray.
    Beat the butter and sugar together until smooth.
    Stir in the flour to get a smooth paste.
    Turn onto a work surface and gently roll out until the paste is 1cm thick.
    Using a cookie cutter, cut out your preferred biscuits and place them onto a baking tray.
    Sprinkle the top of them with Caster Sugar.
    Place in the oven for 15-20 minutes or until pale golden brown.
    Set aside to cool on a wire rack.

There you have it! The perfect recipe to make some delicious classic Shortbread! I hope you enjoyed this recipe, don’t forget to tag me in your posts on Instagram @thecountrysidemama I would love to see your recipes!

See you soon!