Just when I thought my banana bread recipe collection was complete, rhubarb season rolled around and proved me wrong.

We’re lucky that our house backs on to some allotments and one of them belongs to our friend Nick who grows the most incredible rhubarb (he swears it’s because it’s right next to the compost.) He very kindly lets me help myself, so Teddy and I often wander over – he has a good sniff while I pick a few stalks.

Of course, it’s only fair to return the favour so I turned Nick’s rhubarb into this loaf and dropped it round to him. A fair trade, I think. He sized it up, mentally divided it into four and was very happy with his quarter-a-day plan.

Joking aside, this loaf is such an easy and delicious bake and one I’ve come back to so often recently because it’s perfect for using up those odds and ends – one egg, two small bananas and just a handful of rhubarb. This recipe is proof you don’t need much to make something worth sharing.

Please don’t skip the step of ‘flouring’ the rhubarb unless you want it all to sink to the bottom of your loaf. A quick toss in the flour helps keeps the pieces nicely distributed throughout.

Also all good things come to those who wait and that’s especially true with banana bread. As tempting as it is to cut into it straight from the oven, it’s worth letting it cool completely so it can firm up properly (and slice nicely too.)

This really is the perfect recipe to have in your repertoire when rhubarb season rolls around. And if you happen to have a generous rhubarb supplier nearby, even better!

Have you ever paired rhubarb with banana before? And are you a “save a slice for later” person, or more of a “cut it into quarters and tuck straight in” like Nick?

Ingredients

110g rhubarb, chopped into 1-2cm chunks

220g plain flour

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

1/2 heaped teaspoon cinnamon

75g butter, melted

150g caster sugar

1 egg

2 small, ripe bananas

1 teaspoon vanilla

1 tablespoon demerara sugar, for sprinkling

How to – Traditional

1. Preheat oven to 180C. Grease and line a small loaf (23 x 13cm) tin with baking paper.
2. Take 1 tablespoon of the flour and put into a small bowl with the chopped rhubarb. Toss to coat and set aside.
3. In a medium size bowl, mix the rest of the flour, bicarb, salt and cinnamon until combined. Set aside.
4. In a large bowl mash the bananas until mostly smooth. Then add the melted butter, sugar, egg and vanilla and mix together.
5. Add the dry ingredients to the wet and mix gently until just combined.
6. Fold in the floured rhubarb.
7. Transfer the mixture to the prepared loaf tin. Sprinkle with demerara sugar and bake for 65-70 minutes or until a skewer inserted into the centre of the loaf comes out clean. If the loaf is browning to quickly, loosely cover it with foil.
8. Allow to cool in the tin for about 15 minutes before transferring to a rack to cool completely.

How to – Thermomix

1. Preheat oven to 180C. Grease and line a small loaf tin (23 x 13cm) with baking paper.
2. Weigh the flour into the TM bowl. Take 1 tablespoon of the flour and put into a medium sized bowl with the chopped rhubarb. Toss to coat and set aside.
3. Add the bicarb, salt and cinnamon and mix for 5 seconds on speed 5. Transfer to a bowl and set aside. Don’t worry about washing the TM bowl.
4. Add the butter to the TM bowl and melt for 3 minutes at 60C on speed 2. Check that all the butter has melted.
5. Add the sugar, egg, banana and vanilla and mix for 10 seconds on speed 4.
6. Add the dry ingredients and mix for 8 seconds on speed 4.
7. Fold through the floured rhubarb with the spatula.
8. Transfer the mixture to the prepared loaf tin. Sprinkle with demerara sugar and bake for 65 -70 minutes or until a skewer inserted into the centre of the loaf comes out clean. If the loaf is browning to quickly, loosely cover it with foil.
9. Allow to cool in the tin for about 15 minutes before transferring to a rack to cool completely – this helps firm up the loaf.

I’m back with another edition of Postcards in Paris – my ongoing love letter to the city of love. On our most recent trip we decided to mix things up and stay somewhere new (to us.) The 6th arrondissement was the perfect base for a short Paris break: great transport links, easy to walk everywhere and more bars, cafes and restaurants than you can shake a stick at.

If you are thinking about wine time, you might want to check out my previous post where to Drink Wine in Paris’ 6th Arrondissement which puts the spotlight on some of our favourite neighbourhood bars. Between coffee, food and wine, one thing is for sure, you’ll be well fed and watered in the 6th arrondissement!

Where to Stay in Paris’ 6th Aronddissement

Hotel Artus

Find it on Google Maps

Hotel Artus is our pick of the pops. This delightful boutique hotel sits right in the heart of the action yet manages to feel calm and quiet when inside. The decor is modern, colourful and quirky and our privilege room is very spacious (at least by Paris standards ) at 20 sq m.

The signature rooms have their own elevator tucked away at the rear of the lobby and each room opens on to it’s own private little landing. No shared corridors, no passing traffic – who doesn’t love a bit of privacy?!

We don’t have hotel breakfast but we really appreciate the complimentary tea, coffee and water station in the lobby. There is a glass bottle of mineral water in the room which can be refilled with still or sparkling water in the lobby whenever we like – super convenient and refreshingly eco-friendly.

The staff here are genuinely friendly and helpful and on the night we arrive the hotel hosts complimentary drinks and live music at it’s sister hotel – Hotel Buci – just a couple of doors down. Somehow we even meet an Aussie traveller who lives around the corner from where we used to live in Sydney! It really is a small world after all friends.

Where to Find Great Coffee in Paris’ 6th Arrondissement

We found excellent coffee in Paris and these spots are too good not to share. Our wine tasting host, Erwan told us that whenever he sees someone walking down the street with a takeaway coffee, he knows they’re not French – locals like to sit and savour theirs. So be like a Parisienne and sit down and enjoy your coffee at these top spots.

Bonjour Jacob

Find it on Google Maps

Bonjour Jacob delivers hipster vibes, top-notch speciality coffee and also sells a carefully curated selection of magazines. The space is cool but cosy with friendly baristas and a relaxed atmosphere.

Cafe Du Clown

Find it on Google Maps

If you think Bonjour Jacob is small, Cafe du Clown is positively bijou! It’s a great spot for a coffee and a homemade croissant though. Inside there are only 3 or 4 tables and although while the furniture leans industrial, the marble counter and vintage tableware remind you that you’re very much in Paris.

They have a curated selection of coffees from renowned roasters with a solid range of espresso based drinks but if like us, you prefer a milk based coffee, the flat whites here are incredibly smooth. It’s laptop and pet friendly and there is seating both inside and out. If you’re lucky, you’ll meet the (extremely well behaved) cafe dog!

Cafe d’Auteur Paris

Find it on Google Maps

This place is the real deal with rare beans, artisanal roasting and signature blends, Cafe d’Auteur is all about the coffee. The menu is exceptionally detailed with plenty of choice though we happily stick to our house blend and milk-based coffees which are excellent.

A welcome bonus – there is no charge for oat milk here, what a refreshing change! The staff are friendly and knowledgeable, the space is roomy and laptop friendly and there’s table service so you can really kick back and relax. There’s a small food menu and baked goods and every coffee comes with complimentary gavottes (a crisp crepe biscuit) which is a lovely touch.

Where to Eat Well in Paris’ 6th Arrondissement

Apart from some grazing at wine bars, we ate exclusively in the 6th and were spoilt for choice.

Procope

Find it on Google Maps

Given that Procope is the oldest cafe in Paris and it sits right in the heart of Paris St-Germain, it’s no surprise that it’s so popular with visitors. That said, it delivers on quality, serving up classic French dishes in charming, historic surroundings. The food is as rich as the history with both set and a la carte menus on offer – we opt for the a la carte. I start with the prawn cocktail and David goes for the French duck pate croute.

For mains, David has the Angus Beef Flank steak and I choose the traditional Coq au Vin which arrives at the table in a large metal pot and is a very hearty serve. Somehow we still manage to save stomach space for the Profiteroles du Procope (since 1686 no less,) which are stuffed with ice cream, hot chocolate is poured over them at the table. Totally decadent, totally delicious!

We are seated in the salon near the bar with views out to the street. Tables are packed in close but despite the place being full, it’s not too noisy. The historic decor is stunning and I can’t help but imagine what it must have been like when Voltaire was a regular.

Booking ahead is strongly recommended. While there are a few tables for walk ins, the restaurant is hugely popular and queues are very common, even when we leave the restaurant after 10pm! Alternatively visiting during the day for a lighter bite in the Salon Du Cafe is perhaps a relaxed way to have the Procope experience.

Best for: A classic French dinner, first timers in Paris or a special occasion.

Brasserie Des Prés

Find it on Google Maps

Brasserie Des Prés feels like a more modern, less touristy alternative to Procope – serving up French classics with a contemporary edge. Part of the La Nouvelle Garde group (we enjoyed Brasserie Dubillot on our last trip to Paris) it’s popular with locals and tourists alike. There are tables for walk ins here too but reservations are highly recommended.

The restaurant is large and lively with several different dining areas – we are seated in the library. Even though the place is packed, the atmosphere is relaxed and we can easily hear ourselves talk. The decor is playful and eclectic with fun details throughout – I mean, just look at those water jugs!

The menu is full of well-executed French favourites and there’s a solid drinks list to match, especially if you fancy a cocktail. To start David orders the paté en croûte while I go for the homemade tarama – both are excellent. For mains, David goes steak frites and have the beef bourguignon which is rich and comforting without feeling heavy. By this point we are so full, we regrettably pass on dessert which is a shame because the Paris-Brest is calling my name.

Best for: a relaxed dinner, classic French comfort food or a lively evening with friends where you still want to talk (and of course, eat well!)

Freddy

Find it on Google Maps

Now for something completely different – Freddy! Small, special and serving up tapas-style dishes that slap – eating here is an absolute highlight. The menu is seasonal, the dishes are perfectly balanced and the flavours are genuinely interesting. We work our way through several plates and love every one – this Teriyaki chicken with miso mayo was rich and oh, so juicy!

Seating is all at the counter with high stools but don’t be put off if the bar looks full, the restaurant is deceptively deep so it’s worth heading to the back to see if there’s space. Service is relaxed and the chefs are amazing. We sit at the open kitchen and watch them work with our dishes passed straight across the counter to us.

The wine list is extensive with a good selection by the glass plus a strong cocktail offering. This is one of those places you leave already dreaming about when you can come back.

Best for: Adventurous eaters, a fun date night, a relaxed dinner with great food and wine.

From historic dining rooms and classic French cooking to modern brasseries and standout small plates, the 6th arrondissement really delivers when it comes to eating well. Pair that with excellent coffee spots and lovely places to stay and it’s easy to see why this neighbourhood makes such a great base for a Paris trip. If good food, great wine, and exploring are high on your list, the 6th won’t let you down.

Which of these spots tickle your fancy? Any favourite Paris places I should add to my list for next time?

As always, all food, drink and accommodation was independently paid for and all opinions are my own.

These no bake biscoff cheesecake pots are so simple to prepare and even better to eat!

Ever since I went to Brussels last year, I’ve been obsessed with all things Biscoff and speculoos. Until I visited Belgium, I didn’t realise spekuloos cookies were actually Belgian. Wherever they’re from though, one thing is for sure – they’re totes delish!

I’ve also recently discovered Biscoff spread which is dangerously good, It’s such a versatile ingredient and although I’ve bought it specifically for recipe development, I have been known to sneak a teaspoon straight from the jar. It’s seriously addictive!

I won’t lie, I’m normally a baked cheesecake kind of girl but I think these pots have converted me. They’re just so good. They’re also brilliant for entertaining because you can prepare the components in advance and easily assemble the day before or just before serving.

I did quite a bit of research (and a lot of taste testing) while developing this recipe which is based upon Phoebe’s version. I loved her idea of piping the cheesecake filling into the pots, it makes the layers look really neat – although if you’re pushed for time a teaspoon works perfectly well too. I skip the top layer of Biscoff though and prefer to use just a drizzle instead.

Even though the ingredients list may look a little long at first glance, these cheesecake pots are actually very simple. They’re made up of just three layers; the biscuit base, the creamy cheesecake filling and the Biscoff.

One important tip: don’t try and save calories by using low fat cream cheese here. I tested it and while the flavour was fine, the texture wasn’t nearly as rich or creamy and it ended up a bit sloppy. (Not that my taste testers seemed to mind!)

This recipe makes 2 large desserts but it’s quite rich and decadent so I prefer to split it into 4 smaller servings I use 250ml glass pudding cups. Glass ramekins are perfect because you can see all those lovely layers!

Are you a fan of speculoos too? And are you Team Baked or No Bake Cheesecake?

Makes 4 Cheesecake Pots

Ingredients

FOR THE BISCOFF BISCUIT LAYER

135g Biscoff biscuits

35g unsalted butter

FOR THE CHEESECAKE LAYER

300g full fat cream cheese, at room temperature

50g icing sugar

1 teaspoon vanilla extract

35g Biscoff spread

125ml double cream

FOR THE BISCOFF LAYER AND DECORATION

50g Biscoff spread, plus 25g extra for decoration

5 Biscoff biscuits

How to – Biscuit Layer

1. Melt butter in a pan, in the microwave in 10 second bursts or in the Thermomix for 2 minutes at 60C on speed 2.
2. If crushing the biscuits by hand, pop the biscuits into a ziploc bag and bash them with a rolling pin. Alternatively, blitz them in a food processor or add them to the TM bowl (with the melted butter) and blitz them for 5 seconds on speed 9.
3. Add the crushed biscuits to the melted butter and stir until the butter is fully absorbed and the mixture is well combined.
4. Set aside while you make the filling.

How to – Cheesecake Layer

1. Put all the cheesecake ingredients in a large bowl and whisk using an electric hand mixer on medium speed (or a hand whisk) until the mixture is smooth and creamy. If you want to use the Thermomix, place all the ingredients into a clean bowl and mix for 20 seconds on speed 5 until smooth.
2. If you want to pipe the mixture, pop it straight into a piping bag, if not, just leave it in the bowl ready for spooning.

How to – Assemble the Cheesecake Pots

1. Take 4 glass jars or ramekins and have your components ready – the biscuit mixture, cheesecake filling and warmed Biscoff spread.
2. Add about 1/8 of the biscuit mixture to each glass and press it down gently to form the base. You should still have about half the biscuit mixture left for the second layer.
3. Using a piping bag or a teaspoon, add 1/8 of the cheesecake mixture on to the top of the biscuit base in each pot.
4. Gently spread or drizzle a little Biscoff spread over the cheesecake layer.
5. Repeat with another layer of biscuit mixture followed by cheesecake filling, dividing everything evenly between the glasses.
6. Finally, use a teaspoon to drizzle Biscoff spread over the top of each cheesecake.
7. If serving immediately, decorate with Biscoff crumbs and a Biscoff biscuit on top. If serving later, pop the cheesecake pots in the fridge and add the biscuit and crumbs just before serving.

A few weeks ago the planets and our social calendars finally aligned and we met up with our old friends Heather and Richard for a quick Northumberland adventure. It’s amazing how much of this beautiful corner of North East England you can squeeze into 36 hours.

A quick disclaimer before the history buffs come for us: we’re very much “look at the castle, admire the view, then find tea and cake and/or a nice pub” travellers. While Northumberland is packed with incredible historic sites, we’re more than happy to appreciate the history from the outside rather than touring every room.

It saves time, money and if we’re honest our attention spans. If you’re someone who loves exploring history to the fullest, you’ll want to add a few extra hours to this itinerary.

Holy Island and Lindisfarne Priory

Timing is everything when visiting Holy Island because the causeway is only accessible at low tide. With the clock quietly ticking, we set off to take in the island highlights as well as lots of photos!

We wander through the village to the atmospheric ruins of Lindisfarne Priory. The visible remains date from the 11th century although the original monastery was founded way back in the 7th century and was famously attacked by the Vikings in 793. At £9 a pop we decide not to go inside the ruins but if you’re an English Heritage member, you can wander in for free!

Lindisfarne Castle

We make a beeline for Lindisfarne Castle, about a 10-15 minute walk from the village and easily one of the island’s highlights. We find the climb to the castle manageable although it’s steep in places and the views make it more than worth it. Even from the entrance, you’re treated to stunning coastal scenes – it’s breathtaking. Entrance to the castle is £10 (free for National Trust members) and while I imagine the views from the upper battery are incredible, we’re more than happy to enjoy the view without paying a penny.

We accidentally miss the Gertrude Jekyll Garden, tucked beside the castle, but we do spend a little time in the “Shack of Positivity” – a tiny hut where you can leave an inspiring Post-it and take one away too. It’s surprisingly lovely, and if there’s one thing the world could do with right now, it’s a bit more positivity!

The island itself has a couple of cosy cafes, pubs, a winery and a few little gift shops. A couple of hours is plenty for us but if you want to properly explore Holy Island, you could easily spend half a day – or longer if the weather plays nice! Just make sure you’ve checked the tide times before you go!

Bamburgh Castle

Pronounced Bam-ber-uh, this dramatic 1400 year old coastal fortress dominates the skyline for miles around. It’s famous for being the first English castle to fall to cannon fire during the War of the Roses in 1462 and for it’s vast array of Anglo-Saxon archeological treasures discovered here. The castle is one of the few castles in the country that’s open all year round. It’s not just the hill that the castle is sits on that’s steep, an adult admission tickets is £19.95. Ooof!

We decide to admire the epic views from below and head for some refreshment at the Copper Kettle Tea Room. With it’s traditional interior, cute courtyard and menu packed with teatime treats and lunchtime heartiness, it’s just the ticket for a morning spent exploring. Even though Teddy isn’t in tow, it’s nice to see a cafe that’s so dog friendly.

Both the boys try the Pan Hegarty – a rustic North East classic traditionally made with thinly sliced potato, onions, mature cheddar cheese and baked until golden and crisp. The tearoom version goes a little off piste made with mash, carrots, leeks and what can only be described as a lorry load of cheese. The giant portion arrives with homemade coleslaw and chutney and is proper comfort food. One thing is for sure – portions in Northumberland are every bit as generous as the hospitality.

Alnwick and Barter Books

Onward to Anwick, (pronounced Annick) a beautifully preserved medieval market town just a short drive away and our base for the evening. We check into our digs, a spacious 2 bed, 2 bath Airbnb apartment right in the heart of town. It’s clean, modern and has everything we need… apart from a TV, according to Richard! If rooms had soundtracks, this one would definitely be ‘Yellow’ by Coldplay.

We head straight out to explore and our first stop is Barters Books. Housed inside the town’s former Victorian train station, it’s one of the largest second-hand bookshops in the UK and easily one of the quirkiest. Inside you’ll find more than 350,000 pre-loved books, comfy armchairs, cosy fireplaces and in a nod to it’s former life, there’s even a model railway chugging along a track above the book shelves!

The old waiting rooms have been converted into seating areas for the cafe and well behaved pups are welcome to browse the shelves with their humans. They can even join them in the pet friendly cafe space aptly called ‘the Waiting Room.’ Honestly, we could spend hours here.

Alnwick Castle

Sadly Alnwick Castle is still closed for the winter during our visit but it is still a treat to admire it from the outside. The 900 year old fortress is the second-largest inhabited castle in the UK and if it looks familiar – it’s because it doubled as Hogwarts in the first two Harry Potter movies. During the main season, tickets bought online cost around £22 for adults but double as an annual pass which is good value if you’re planning a return visit. Tickets for the renowned Alnwick Gardens should be bought separately and cost £16 but sadly, we arrive too late – the gardens close at 4pm. Next time!

We’ve only just scratched the surface of our 36-hour Northumberland adventure. In Part 2, we’ll continue the journey with dinner, more historic highlights, and hidden gems across the coast and countryside. Make sure to check back – there’s plenty more castles, cafés, and quirky spots to discover!

If you were planning a 36-hour trip here, which of these places would you want to see? And would you spend more time inside the castles… or chasing the best tea and cake?

As always, all food, drink and accommodation was independently paid for and all opinions are my own.

March was equal parts anxiety and enthusiasm. The world had me on edge, but real life showed up with good food, good friends and good times – yin and yang, as ever. Here’s the short version, because if I don’t take stock, did it even happen?

Baking: These Fudgy Easter Brownie Thumbprint Cookies. So easy and sooooo yum!

Cooking: My way through Emily English’s cookbooks.

Making: These Cottage Cheese Toasts – they’re a lunctime staple here.

Eating: Lots of cottage cheese – the recipe above is a case in point!

Drinking: Hollanovs – vodka and ginger ale – inspired by the show Heated Rivalry. IYKYK!

Trying: All the different flavour hot cross buns. The red velvet version was a bit of a letdown to be honest.

Coveting: The Neapolitan hot cross buns from Tesco – they’re proving quite elusive!

Watching: Heated Rivalry (again,) The Pitt and Younger – a real mixed bag.

Listening: To Scouting for Girls – those guys really know how to turn a frown upside down.

Seeing: Scouting For Girls twice – in Newcastle and Birmingham. Such a treat!

Spending: A weekend with the family but …

Enjoying: A sneaky night away with friends in Northumberland while we were up north.

Marvelling: At the rich history of Northumberland – can’t believe this was my first time!

Spotting: Seals!

Sharing: What we did on our anniversary trip to Paris.

Posting: Where to drink wine in Paris’ 6th arrondissement. Spoiler alert – there are some really great spots.

Having: A night away in Birmingham – we love being country mice in the city.

Visiting: Some great breweries and eating delicious pizza at The Barrell Store.

Learning: Spanish (again) on Duolingo.

Loving: Seeing my two favourite dogs in the whole world together – Calvin was my mum’s dog.

Liking: Being a 3 dog family even if it was just for a day (the cavs are our friend’s pups!)

Disliking: The news. I’m trying to avoid it as much as possible.

Going: To the gym, I may not be getting thinner but I’m definitely getting fitter.

Turning: The clocks forward – long, light evenings are coming!

Noticing: Signs of spring, now if the weather could catch up that would be just lovely!

So that was March – the long story but still short. How was your month? Tell me everything!

Mix and munch it’s the first of the month which means it’s time to link up with Sherry and friends for this month’s edition of In My Kitchen. I know it’s the first of April but forget about the fool, it’s all about the food here. The clocks have changed, the sun has shone so there is much to be cheerful about in my kitchen. Wish I could say the same for the world at large. Wah!

We had our neighbours over for dinner and started with the quintessential picky bits. Of course I included a dip from my guru Em the Nutritionist. This is a Protein Power Pea and Bean Dip and it’s green not mean. Packed with peas, cannellini beans and cottage cheese, it gives pesto vibes. Also a shout out to the Marks and Spencer mini beef en croutes – they exceeded all my expectations.

I made these Mini Biscoff Cheesecakes and if I say so myself they were crazy good. I can’t wait to share the recipe with you. They’re perfect for entertaining because you can make the different components and assemble them in advance or just before serving.

Talking of Biscoff, I also made some Biscoff Banana Bread. I tried and tested this recipe multiple times and am super happy with the final version. I just need to get around to blogging the recipe.

I shared the recipe for one of our favourite lunchtime staples – these cottage cheese toasts. Packed with protein, full of yum and they can be thrown together in minutes.

I pulled a rabbit out of my hat for this year’s Easter recipe (excuse the pun!) If a biscuit and a brownie had a food baby, it would be these Fudgy Brownie Thumbprint Cookies. They’re dairy free, ridiculously easy to make and egg-stremely moreish. Ha! See what I did there?!

Talking of Easter, I secured the goods and finally got my paws on some of the M and S red velvet hot cross buns. I quite enjoyed them but because they have an oozy white chocolate filling, they can only be eaten cold – most un-hot cross bun like! They were fun to try but I don’t think I’d buy them again.

I’m still loving all Em the Nutritionist’s recipes and we are still eating Em’s recipes for breakfast, lunch and dinner. New to us were these Apple Crumble Overnight Oats – soooo good!

We had a couple of couples over for drinks and nibbles and I invited them to bring themselves and a plate. They totally outdid themselves – one neighbour bought some homemade guiness bread – still warm from the oven no less – and the other bought this dish of roast potatoes drizzled with a homemade white miso mayo and topped with caviar. The latter was a dish from the Great British Menu and soooo good!

I’ve been coveting some of these ramekin/dip bowls from my favourite shop, Country Traditionals for ages and our recent entertaining was the perfect excuse to purchase some. Of course, I filled them with Em the Nutritionist dips – the Protein Power Pea and Bean Dip (again) and our personal favourite, the Butter Bean Jalapeno Hummus. Also there’s my basil plant that I’m trying not to kill. Stay tuned for a basil update next month…

And lastly, in my kitchen not foodie but furry, my mum’s dog Calvin who came to visit. I don’t know what he and Teddy were doing here but I’m guessing that they’re waiting for some cheese. Both these bois have highly refined cheese radars!

So that’s what’s been cooking in my kitchen! Tell me what’s been happening in yours. I’m all (Easter bunny) ears!

These fudgy Easter Brownie Thumbprint Cookies are the perfect Easter treat – rich, chocolatey and incredibly easy to make. If you are some bunny that likes brownies then you’re going to love these cookies!

Easter has really caught up on me this year. When I checked my calendar I realised I didn’t have any Easter recipes ready for the blog yet which made this little bunny very sad.

I really wanted to make something with Biscoff spread because a) Biscoff is my current obsession and b) I was inspired by one of those new Cadbury’s Biscoff eggs that a friend gave me. I contemplated making my own Biscoff egg but I put it in the too hard Easter basket.

Then I came across a recipe the idea of chocolate brownie cookies and they ticked all the boxes – quick, easy and made mostly with pantry ingredients. Even better, the cookie dough is naturally dairy free which makes them super versatile depending on how you fill them.

They cookies are incredibly simple to make and although I usually mix my cookie dough in the Thermomix, all you really need to whip up a batch of these babies is a bowl and a spoon.

One of my favourite things about this recipe is that you can freeze the cookie dough balls so you can enjoy some now and some for later.

Talking of later, while I’m calling these Easter cookies, they’re definitely not just for Easter. You can fill the thumbprint with Biscoff, Nutella, peanut butter, jam or any spread you love. Top them with a chocolate egg for Easter or leave them plain for an everyday treat.

Yes friends, these cookies are for life, not just for Easter.

Are you ready for Easter? What would you fill your brownie thumbprint cookies with? Biscoff, Nutella, peanut butter or something else?

Makes 18 cookies

Ingredients

70g cocoa powder

200g brown sugar

70ml vegetable oil

1 teaspoon vanilla essence

2 large eggs

180g self raising flour

1/2 teaspoon baking powder

1/4 teaspoon salt

50g icing sugar

TO DECORATE

Chocolate spread, Biscoff spread or Peanut Butter

36 mini eggs

How to – Traditional

1. Sieve the cocoa into a large bowl, add the sugar and then whisk in the oil, vanilla essence and eggs.
2. Use a wooden spoon to stir in the flour, baking powder and salt until all the dry ingredients are combined and you have a nice, soft dough.
3. Wrap the dough in cling film and pop it into the fridge to chill for at least 30 minutes.
4. While the dough is chilling, preheat the oven to 160C and line two baking trays with baking paper.
5. When the dough is ready, roll into balls (each one weighing approximately 35g.) The dough is quite chocolatey, so if you can, wear some food preparation gloves! If you want, you can freeze the dough balls at this stage but don’t forget to defrost them before cooking.
6. Sieve the icing sugar onto a plate and gently roll each ball in the sugar to coat. Divide the balls between the two baking trays, leaving space between them to expand while cooking. Gently press a dent in the middle of each ball with your thumb.
7. Bake for 12 minutes. When the cookies come out of the oven and while they’re still hot, use the end of a wooden spoon to make the holes deeper and wider.
8. Leave the cookies on the trays and let them cool completely.
9. When the cookies are cool, spoon a little chocolate spread, Biscoff spread or peanut butter into each cookie and top them off with a couple of mini eggs.

How to – Thermomix

1. Place the cocoa and sugar in TM bowl and mix for 3 seconds on speed 5.
2. Add the oil, vanilla essence and eggs. Mix for 10 seconds on speed 4. Scrape down sides of bowl.
3. Add the flour, baking powder and salt and mix for 10 seconds on speed 4. Check that the dry ingredients are all mixed through. Scrape down sides of bowl.
4. Scrape the cookie dough out onto a board and wrap it in cling film and pop it into the fridge to chill for at least 30 minutes.
5. While the dough is chilling, preheat the oven to 160C and line two baking trays with baking paper.
6. When the dough is ready, roll into balls (each one weighing approximately 35g.) The dough is quite chocolatey, so if you can, wear some food preparation gloves! If you want, you can freeze the dough balls at this stage but don’t forget to defrost them before cooking.
7. Sieve the icing sugar onto a plate and gently roll each ball in the sugar to coat. Divide the balls between the two baking trays, leaving space between them to expand while cooking. Gently press a dent in the middle of each ball with your thumb.
8. Bake for 12 minutes. When the cookies come out of the oven and while they’re still hot, use the end of a wooden spoon to make the holes deeper and wider.
9. Leave the cookies on the trays and let them cool completely.
10. When the cookies are cool, spoon a little chocolate spread, Biscoff spread or peanut butter into each cookie and top them off with a couple of mini eggs.

Postcards from Paris is my ongoing love letter to the places we discover and don’t want to leave. On our fourth trip to Paris, we explored wine bars properly in our holiday hood – the 6th arrondissement. These are the bars that are definitely worth stopping for and sipping in.

We stayed in the 6th and were surrounded by top notch wine bars so it was more of a case of so many bars and so little time not the other way round. That said, we made some excellent choices and as Edith Piaf would say je ne regrette rien.

Pepites Caviste et Bar a Vin

Find it on Google Maps

This wine shop by day, wine bar by night couldn’t have been better located for us as it was literally a couple of doors away from our hotel. We popped in for a pre-dinner drink and instantly knew that we’d chosen well.

There’s a great selection of wines by the glass, staff were genuinely friendly and we even got to meet the resident dog which automatically earns bonus points in my book.

As we arrived relatively early on in the evening, drinks were served at the bar but the wine cave downstairs is hugely popular, very intimate and can get very busy. We had neither the stomach space for small plates nor did we have room in our luggage for extra bottles (a recurring Paris problem, LOL!) but the selection here is excellent. If you’re feeling indecisive or just want a recommendation, the staff are more than happy to help you choose.

Ambassade de Bourgogne

Find it on Google Maps

This wine bar and shop is dedicated entirely to wine from the Burgandy region and it’s a real find. In fact, it’s the only wine bar outside Burgandy to specialise exclusively in Burgandy wines – and that alone makes it worth a visit.

Inside, the vibe is relaxed, intimate and refreshingly unpretentious. It’s a small space so it fills up quickly but that just adds to the charm. Staff are friendly, very knowledgeable and happy to help whether you’re ordering a single glass or picking out a bottle to take home.

It’s not just the staff that make this place feel welcoming – there’s a really friendly, sociable feel to the place and it didn’t take long before we were chatting wine and travel with wine lovers from around the world.

Food wise, the small but perfectly formed menu focuses on classic Burgandy fare, plus charcuterie and cheese boards, the latter can be matched to the colour of your wine. The food is simple, well done and the perfect partner to your wine. Add this one to your itinerary – you’ll be pleased you did!

Rouge ou Blanc Caviste & Bar à Vin

Find it on Google Maps

We pop in here for some after dinner drinks upon the recommendation of the staff at Ambassade de Bourgogne – trust me, when they vouch for a place, you know it’s going to be good.

The bar is the perfect mix of chic, modern and cosy, with warm lighting, elegant decor, high tables and wine bottles lining the walls. Our host is friendly and happy to offer recommendations.

The wine selection here is excellent with a focus on natural and organic wines. There’s a good selection available by the glass including the “mystery” wine which David can’t resist and to everyone’s surprise he guesses the region correctly, it’s Burgandy! Clearly, he is becoming a bit of an expert.

Whether you’re a wine buff or you’re just looking for a good glass, these three spots in the 6th arrondissement each have their own charm and they all have very fine wines – there’s something here for every palate. Here’s to good wine and good times!

Red or white – what would be your choice? Have you got any other Paris wine bars to add to the list?

As always all food and drinks were independently paid for and all opinions are my own.

If you like regular cheese on toast, you’ll love this healthier, high-protein version. It’s quick, easy and absolutely delicious.

I completely missed the viral cottage cheese toast trend on both Instagram and TikTok but I did eventually get on board thanks to Em the Nutritionist. Apparently cottage cheese toast has become so popular that cottage cheese sales have increased by 65% since 2021. Growing up, I remember cottage cheese being something you only really ate if you were on a diet but in the 2020s it’s definitely got superfood status.

We’ve been eating these toasts since I started my healthy eating efforts last September and they’re just just the ticket whether you’re looking for a quick snack, a light lunch or a lazy dinner. They’re satisfying, packed with protein, full of flavour and proof that healthy food can be simple and delicious.

I’ve stayed pretty true to Em’s original recipe, with one small tweak. Instead of fresh chilli, I use jarred jalapeños simply because they’re easier to handle and always in my fridge. If spice isn’t your thing, marinated red peppers and sweeter fresh (like red and yellow) peppers work beautifully too.

We always have a stash of frozen bread in the freezer and using frozen bread then toasting it actually increases the “resistant starch.” This helps reduce the bread’s glycemic index, slows blood sugar spikes, and acts as fibre for gut health. Plus, freezing bread keeps it fresh for months, so it’s a win-win! Of course, fresh bread goes great in this recipe too!

For best results, lightly toast the bread first (especially if using frozen) before topping it with the cottage cheese mix, then cut the cheese-topped toast in half before putting it in the air fryer. It makes it so much easier to serve and ensures that perfect melty texture.

These cottage cheese toasts may look simple but they deliver big flavour. The cheddar gives you that proper cheese-on-toast satisfaction, the jalapeños add a kick and the herbs bring freshness and balance. Baking or air-frying creates a melty, pizza-like texture that’s honestly hard to beat.

Each portion packs around 18g of protein, making this a filling, high-protein meal or snack that still feels indulgent. This recipe is proof that healthy cheese on toast really can taste amazing. More (cottage) cheese, please!

Are you team spicy or team mild? What’s your favourite toastie combo?

Serves 2 generously

Ingredients

2 large (or 3-4 small) slices sourdough bread

4 heaped tablespoons cottage cheese (full or low fat)

50g cheddar, grated

1/2 small red onion, finely chopped

1/2 green capsicum, finely chopped

1 tablespoon fresh coriander or parsley, finely chopped

1 teaspoon of sliced jalapenos from a jar, chopped (add more or less depending on your heat tolerance)

How to

1. Mix all the ingredients together in a medium bowl and season to taste with salt and pepper.
2. Lightly toast the bread, if desired – this is especially good if you’re using frozen bread.
3. Generously place the topping on to the bread slices and carefully cut in half.
4. Airfry at 200C for 8 minutes or pop into the oven at 200C for 10-12 minutes.

Honestly, I don’t know where the time goes – here I am writing a wrap up of February in the middle of March! Say what?! In light of my tardiness, I seriously considered skipping Taking Stock for this month but after all these years, I can’t help but think if I didn’t take stock, did it even happen? February was short but sweet and looked something like this…

Baking: These yumbolicious Pantry Raid Cookies.

Combining: My love of decluttering and baking in one delicious recipe!

Making: Even more of Em the Nutritionist’s recipes – so healthy and so yum!

Eating: My way around Paris.

Drinking: Black coffee and red wine, it’s been the weather for it!

Testing: Out this year’s Hot Cross Bun offerings. These extremely cheesy ones are a solid 8 out of 10.

Coveting: The M and S Red Velvet Hot Cross Buns. If I find them, I promise to report back!

Watching: Heated Rivalry again… And again.

Reading: My way through Rachel Reid’s Game Changer series.

Listening: To Scouting For Girls.

Laughing: At live comedy in Birmingham’s Glee Club.

Enjoying: Live jazz music in Paris. I feel like a real culture vulture!

Celebrating: Our 19th wedding anniversary in Paris – where does the time go?!

Catching: The Eurostar – it’s definitely my favourite mode of transport.

Spending: A fab few days in the city of love.

Knowing: That Paris is always a good idea.

Finding: Some of Paris’ most wonderful wine bars but that’s a post for another day!

Tasting: Cheese and paired wines at the Secret Wine Door. I highly recommend!

Buying: Salt and pepper grinders. I feel positively grown up!

Selling: Things I no longer love nor need on Vinted. It’s very addictive!

Marvelling: At this month’s manicure.

Sharing: My top tips for visiting the Acropolis.

Posting: The recipe for this Easy BBQ Sweetcorn Crunch Salad – it’s a real family favourite!

Running: For the first time in about five years, albeit for a couple of minutes!

Having: A fab day in London with the girls celebrating my friend’s birthday.

Enjoying: A delicious afternoon tea .

Working: Two different part time jobs this month – variety really is the spice of life.

Breathing: A sigh of relief after getting the all clear on my thyroid check up.

Feeling: Grateful but anxious.

Disliking: The state of the world right now. The planet’s biorhythms are off!

Liking: Being able to fit into some of my old clothes again.

Loving: The Heated Rivalry Girls Night In I had with my friend. So much fun! Of course, we ate tuna melts.

Looking: Forward to Spring!

Did your February also fly by in the blink of an eye? Tell me all about it in the comments.