Peanut Butter Halloween Spider Cookies

| IrelandAM, Recipe

Peanut Butter spider biscuits

(Makes approximately 24 biscuits)

These biscuits are totally delicious on their own, or you can make them into a seasonal Halloween treat by adding peanut butter cup ‘spiders’ on top.


115g room temperature butter
115g peanut butter
110g light soft brown sugar
100g caster sugar
1 egg 
2 tbsp milk
1 tsp vanilla
225g plain flour
1 tsp baking powder
1/2 tsp salt 

3 tbsp of extra caster sugar to roll biscuits in

For decoration:

24 peanut butter cups
48 candy eyeballs or eyes made with chocolate chips
Chocolate buttercream or melted chocolate to pipe legs. 


preheat oven to 170 degrees, line a baking sheet with baking parchment. 

Cream together the butter, peanut butter, brown sugar, and caster sugar with an electric mixer in a large bowl until smooth. Beat egg into the creamed mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth. 

In a separate bowl mix flour, baking soda, and salt together. Add to the wet mixture in the large bowl and stir until completely incorporated into a dough. 

Divide into 24 pieces and roll into balls. 

Place the extra caster sugar in a shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets. 

Bake in preheated oven until golden brown, for 12-15 minutes. 

Remove cookies from oven and quickly press a dimple into the middle of each cookie using the end of a small rolling pin.

Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely. 

To decorate: stick a peanut butter cup on top of each cookie with some melted chocolate or buttercream to hold it in place. 

Dab a small amount of buttercream or melted chocolate onto the back of each candy eyeball and stick two onto each peanut butter cup.

Pipe frosting in four thin lines each side of the peanut butter cup to make the spiders legs. 

Store in an airtight container

ENJOY!! Happy Halloween 


Dairy Free Plum Cake

| Bakery Life, IrelandAM, Recipe

A simple cake, the plums can be substituted with chopped apples, blueberries or raspberries. Ideal for afternoon tea or for something sweet in the lunchbox.


I demonstrated this recipe on Virgin Media One IrelandAM on Thursday 11th November.

Preheat oven to 175C

Line an 8” square baking pan with parchment paper.


 225g Plain Flour
¼ teaspoon Baking Powder
1 teaspoon Mixed spice
2 Eggs
170g Caster Sugar
60ml Vegetable oil
½ teaspoonVanilla extract
3 Plums sliced


  • Whisk together the flour, baking powder and mixed spice in a bowl and set aside.
  • In a stand mixer fitted with a paddle attachment, beat together the eggs and sugar on a high speed until pale and fluffy.
  • Reduce the speed of the mixer and slowly pour in the oil. Add the vanilla extract.
  • With the mixer on slow add in the flour mix and beat until just combined.
  • Carefully fold in the sliced plums by hand and then spread the mixture into the lined tin.
  • Bake for 30-35 minutes until the top is golden and a cake tester or skewer comes out clean.
  • Cool in the cake pan, then turn out and cut into squares or bars.
  • Liberally dust the tops with icing sugar.

Delicious served still warm from the oven with a dollop of whipped fresh cream – although this means it is no longer dairy free!




| IrelandAM, Recipe

I demonstrated this recipe on Ireland Am on 18th June 2018

This is such a flexible recipe. The basic muffin mix can be flavoured any way you wish…with blueberries, banana, chocolate chips, lemon zest, whatever is your favourite. The unbaked muffin mix will keep in a container in your fridge for up to 3 days

Makes 6 large muffins or 12 small.

  • 280g Plain Flour
  • 100g Caster Sugar
  • 2tsp Baking Powder
  • 1/2 tsp Bread Soda
  • 1/4 tsp Salt
  • 1 egg
  • 250ml buttermilk
  • 75ml vegetable or sunflower oil
  • Drop of vanilla extract
  • Filling of your choice – mixed berries, lemon zest and poppy seeds, raspberries and white chocolate chip, chocolate chip, mashed banana
  • optional topping of your choice – porridge oats, nibbed sugar, crumble mix

– In a bowl add all the dry ingredients: flour, sugar, baking powder, bread soda & salt. Mix well together
– In a separate bowl or jug combine all the wet ingredients: 1 egg(beaten), buttermilk, oil & vanilla extract.
– Pour the wet mix into the dry flour ingredients and mix just until the flour is incorporated. Don’t overmix!
– Add in your chosen filling… mixed berries, lemon zest & poppy seed, chocolate chips etc..
– Scoop your muffin mix into muffin cases and scatter your optional topping on top.
– Bake in a preheated oven 175 degrees for 22mins

The base muffin mix (before you add the filling) will keep in a covered container in the fridge for up to 3 days. Just stir it again before adding the filling.


Toblerone Cheesecake

| IrelandAM, Recipe

I demonstrated this recipe on IrelandAm on August 3rd 2018


400g digestive biscuits
180g butter
360g toblerone (one large airport size bar!)
400ml cream
600g cream cheese

8″ or 9″ loose base tin, lined with parchment on the base

Make the base first:
Place the biscuits in a sandwich bag and bash to crumbs with a rolling pin (don’t seal the bag or it will burst) pour into a bowl.
Melt the butter and pour over the biscuit crumbs and stir to coat all the biscuit. Press this sandy mixture into the tin, pressing down well to compact. Place in fridge for at least 1/2 an hour.

Place the toblerone in a bowl over a saucepan of simmering water (a bain marie) until melted. Remove from the heat to cool slightly.

In a 2nd bowl, beat the cream cheese to soften and smooth.

Using a mixer, whisk the cream until soft peak stage. Mix the melted chocolate into the cream by hand until well incorporated and then fold in the cream cheese. Keep folding gently until there are no more white streaks.

Take the base from the fridge and pour in the cheesecake filling. Tap the tin lightly on the counter to remove air bubbles and then smooth the top with a pallet knife. Return to fridge for several hours, or overnight, until set.

You can decorate the finished cheesecake with chocolate sweets, whipped cream and chocolate ganache if you wish.


Lemon & Blueberry Cake

| IrelandAM, Recipe

Lemon and Blueberry Cake 

I demonstrated this recipe on IrelandAm on 31st August 2018

This is an all-in-one cake batter so it is important to have all your ingredients at room temperature.  


360g self raising flour
360g caster sugar
360g room temperature butter
6 eggs
Zest of 1 large lemon
1 small punnet blueberries
Drop vanilla extract 


400g icing sugar
200g room temperature butter
Lemon curd (shop bought or home-made, see recipe below)  

 3 x 8” cake tins, greased and base lined 


In a mixing bowl cream together the flour, sugar, butter, eggs, vanilla and lemon zest until you get a smooth batter. Carefully fold in the blueberries.  

Divide the batter between the three cake tins and bake at 175C for 25 minutes until well risen and golden.  

Meanwhile make the buttercream filling: Cream together 400g of sifted icing sugar and 200g soft butter. Continue to beat vigorously to create a soft buttercream. Stir in a tablespoon of lemon curd to give it a lovely lemon flavour.  

 When the cakes are baked, leave in the tins for a few minutes to settle, then turn out onto racks to cool.  

 When cool, sandwich with a layer of lemon curd and butter cream. Coat the outside of the cake with buttercream and then top with a few fresh blueberries to decorate.   

Lemon Curd 

This recipe uses a lot of lemons and eggs but is so delicious in cakes or spread on warm toast or scones. Keeps for about a week in the fridge.  A really useful recipe to have in your repertoire. 

150g butter
300g caster sugar
Juice of 6 lemons
4 eggs
2 egg yolks 


In a saucepan gently melt the butter, sugar and lemon juice. (Do not boil)   

Beat the eggs and egg yolks together and add to the warm mixture in the saucepan.  

Stir slowly over a low heat until the mix thickens and coats the back of a wooden spoon. 

Pass the curd through a sieve into a bowl and leave to cool.