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Banana Protein Pancake Recipe

Banana Protein Pancake Recipe

Banana Protein Pancake Recipe


Banana Protein Pancake Recipe Banana Protein Pancake Recipe Banana Protein Pancake Recipe Banana Protein Pancake Recipe Banana Protein Pancake Recipe Banana Protein Pancake Recipe Banana Protein Pancake Recipe Banana Protein Pancake Recipe

Cheesecake brownie recipe

I’ve created a Chocolate Raspberry wheat and gluten free healthy protein muffin recipe!


This recipe makes 12 muffins

40g coconut sugar

100g coconut butter

50g coconut flour

40g choc protein

3 eggs

2 handfuls coco nibs

2 tbsp cacao

2 tbsp baking powder

2 tbsp agave

100ml coconut milk

125g raspberries



Nutritional value per Muffin:

6.6g Protein – 7.6g Carbohydrate – 164 Kcal


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Cheesecake brownie recipe

Tried a Cadbury chocolate cheesecake brownie recipe and man was it super easy and absolutely delicious! Seriously worth a try everyone… Here’s the link to the Cadbury website where you can find the recipe. And here are some pics of how my brownies turned out :-P

Cheesecake brownie recipe

Cheesecake brownie recipe

Cheesecake brownie recipe

Cheesecake brownie recipe

Cheesecake brownie recipe

Cheesecake brownie recipe

Cheesecake brownie recipe

Cheesecake brownie recipe

Cheesecake brownie recipe

banana cake

Easy moist Banana Loaf video recipe

Everyone loves a loaf! And here is my easy moist Banana Loaf video recipe

Below is a printable recipe so you can bake it at home! It’s not too sweet and sickly but still hits the spot, especially when its freshly baked and still warm from the oven (your house will never have smelt so good either!)

Easy moist Banana Loaf video recipe


How yummy does it look! Just wait till you smell it – if only I could bottle that! lol

Easy moist Banana Loaf video recipe

Easy but moist Banana Loaf
Recipe type: Dessert
Serves: 8
Moist, smells like heaven and easy to bake - whats not to love :)
  • 125g unsalted butter
  • 150g caster sugar
  • Few drops vanilla essence
  • 2 ripe bananas
  • 190g self raising flour
  • 60ml whole milk
  1. Preheat your oven to 180C
  2. Slowly melt down the butter and sugar and let cool
  3. Mash up bananas
  4. Add eggs and vanilla essence
  5. Pour in and incorporate the melted butter and sugar
  6. Mix in the flour and milk gently but don't over stir
  7. Bake for 30-35mins

Sorry but I just could not resist – my camera man ate most of it – didn’t even last an hour!

Easy moist Banana Loaf video recipe


triple layer milk chocolate cake recipe

To die for – Triple Layer Milk Chocolate Cake Recipe

milk chocolate cake

My scrummy moist milk chocolate cake

Hi everyone – sorry its been a while I know!

But I’m really excited to share my triple layer milk chocolate cake recipe with you all. It’s a firm family favourite and perfect for birthdays and special occasions. It’s not too dense, heavy or sickly – but chocolately with a light airy texture and a smooth creamy milk choc buttercream.

Top tips when baking this at home :

  • Always try to use good quality chocolate (my faves are Green & Blacks or Cadbury)
  • Let you cakes cool for 5-10mins when they are out of the oven before trying to get them out of their tins (means they are less likely to stick or fall apart)
  • Start preparing your buttercream when your cakes are cooling to save time
  • Add a Tbsp of Nutella to your buttercream to add a yummy twist of hazelnut
  • Now it’s time to watch my YouTube video on how to bake it and print off the recipe below and have a go at home!

Enjoy x

chocolate cake layer one

chocolate cake layer one

chocolate cake layer two

chocolate cake layer two

triple layer chocolate cake

triple layer chocolate cake

icing my milk chocolate cake

icing my milk chocolate cake

chocolate cake decoration

chocolate cake decoration

3.5 from 2 reviews
Triple Layer Milk Chocolate Cake
Recipe type: Cake
Serves: 16
A light milk chocolate cake filled with a smooth buttercream that's perfect for any occasion
  • For the cake
  • 200g margarine or unsalted butter
  • 300g caster sugar
  • 4 eggs
  • Few drops vanilla essence
  • 150ml evaporated milk
  • 150ml whole milk (can use semi-skimmed)
  • Pinch of salt
  • 50g Cocoa powder
  • 350g Self raising flour
  • For the buttercream filling
  • 200g unsalted butter (can use marg)
  • 100g dark chic
  • Vanilla essence
  • 400g icing sugar
  1. Find out how to bake this cake on my Youtube Channel www.youtube.com/MissBakingTV
cookie s'more

Cookie S’more Sandwich – say whaaaaaa?

This is my take on S’mores – the classic American campfire treat. But my recipe is bigger, badder and cookie-fied ;-P – so I’m calling it the Cookie S’more Sandwich!

You can print out the recipe at the end of this blog post. Unfortunately I didn’t have time to make a video for this recipe but I’ve taken a few pics on my iPhone to hopefully explain the cooking method better.

  •  Preheat your oven to Gas mark 4 or 180C
  • Cream your 250g butter (or marg) with 200g light brown soft sugar and 140g caster sugar – you need to use two kinds of sugar to get the right texture, colour and flavour.

cookie s'morecookie s'more recipe

  • Add a few drops of vanilla essence
  • 2 eggs
  • Sift in 450g Self raising flour (with a pinch of salt) – then combine the mixture till it comes together to form a dough

cookie s'more sandwichcookie s'more sandwich recipe

  •  Coarsely chop up (or if you want use pre bought chunks) 200g white chocolate and 100g dark chocolate
  • Using your hands work the chocolate chunks into your dough

chocolate chocolate chunks

  •  You can’t cheat and use normal marshmallows unfortunately as they will just disintegrate whilst baking and you wont get the gooey layer of marshmallow unless you use good old American fluff!
  • Now using 2/3 of your cookie dough create a layer on the bottom of your tray

cookie doughmarshmallow fluff

  • This bit is rather a pain as the fluff is so sticky its very hard to actually spread. However, it is quite nice to get bigger clumpy bits when you’re eating it, so don’t worry if you can’t get a perfectly even layer on your cookie dough.
  • Use the remaining 1/3 of your cookie dough to cover as well as you can the layer of Marshmallo Fluff

marshmallow centrecookie sandwich


  • Bake in the oven for 25mins, cool and decorate as desired. I used some remaining chocolate, melted it and drizzled it over then sprinkled a few mini marshmallows on top.
  • Its a very easy recipe, tray bakes are always good to take round to friends etc as they transport well – and this tastes so yummy there will be none to take back either!

smore cookie sandwichsmore cookie sandwich recipe


Cookie S'more Sandwich
Recipe type: Dessert
Cuisine: American
Serves: 12
Like a S'more - but better!
  • 250g butter
  • 200g light brown sugar
  • 140g caster sugar
  • 2 eggs
  • Few drops of Vanilla essence
  • 450g Self raising flour
  • Pinch of salt
  • 200g white chocolate chunks
  • 150g dark or milk chocolate chunks
  • ½ Jar of Fluff
  1. Preheat oven to 180C or Gas mark 4
  2. Cream together sugars and butter
  3. Add in 2 eggs, few drops vanilla essence, flour and pinch of salt
  4. Combine chocolate chunks
  5. Flatten ⅔ of the dough into your tray
  6. Spread a layer of marshmallow fluff
  7. Top with the remaining ⅓ of cookie dough
  8. Bake in the oven for 25mins
  9. Cool and decorate


Chewy cookies (Millie’s cookie recipe)

I absolutely love this american Millie’s style recipe for Chewy cookies. It’s again nice an simple, and super dooper quick! It’s also great to freeze or keep in the fridge for when you want some fresh warm cookies. I sometimes even put my cookie dough un cooked in a bowl with some vanilla ice cream – Ben and jerry eat your heart out :-P

So I’ve written up a recipe below which you can print off and you can watch my YouTube video recipe online whenever you like. Get baking everyone x




Chewy cookies (Millie's cookie recipe)
Recipe type: Dessert
Cuisine: American
Serves: 10-12
Chewy chocolate chunk American Millie's cookies style. Delicious freshly baked, warm and gooey
  • 125g margarine or unsalted butter
  • 100g Soft light brown sugar
  • 125g caster sugar
  • 225g self raising flour
  • 200g choc chunks
  • Pinch salt
  • Few drops Vanilla essence
  • 1 egg
  • Utensils
  • Mixing bowl
  • Wooden spoon
  • Sieve (optional)
  • Baking tray
  • Baking /non stick paper
  1. Preheat oven to 180C or gas mark 4
  2. Cream together fat and sugars (need both for texture and taste)
  3. Add vanilla essence, pinch of salt, chocolate chunks or chips and your egg
  4. Sift in SR flour and combine till the mixture comes together and forms a dough
  5. Line baking tray and make 10-12 round balls of dough slightly flatten into discs
  6. Bake in the oven for 7-8mins
  7. Leave to cool for 5-10mins before lifting from baking tray as they are too soft and will break
  8. Enjoy!!!

London South Bank food markets best stall…the cheesecake one of course!

It’s official London South bank is awesome lol. If you’re visiting London (on a fri, sat or sun) head on down to the Real food market on the Southbank centre square. Buzzing with foodies, indulging in all of the deliciously tempting stalls – from freshly baked artisan breads to oozing crepes ladened with Nutella *drool*. But after tasting a variety of goods on offer (naughty me :P) I’ve got to say the cheesecakes are just the boom-diggity! Check out the pics below, I’m sorry if you now have a serious craving for cheesecake lol.





Miss Baking Video Thumbnail 1

Easy Victoria Sponge video recipe

My easy victoria sponge recipe for you all

Wow I’m so happy it’s finally here to share with you all – my first ever baking video! Ahhhhhhhh

So forgive me, I’m super duper nervous, but after about 5mins you will see I relax into it lol :)

I just had to bake a Victoria sponge first, it’s the base for so many other cakes. My recipe is so quick and easy perfect if you’ve never baked before. So have a go, I hope you enjoy baking as much as I do…

Oh and I did work out how much this cake cost me to bake… Only £3.38!!! So that’s only 28p per slice – you can bake on a budget :-P hehe

Easy Victoria Sponge recipe (my first video!!!)
Recipe type: Dessert
Cuisine: British
Serves: 12
A quick and simple, classic victoria sponge cake recipe with an easy vanilla buttercream frosting and raspberry jam. Very British, a must try for all new bakers as its the base for so many other cakes
  • Sponge ingredients
  • 300g Margarine or unsalted butter room temp (I use good old stork)
  • 300g caster sugar
  • 300g self raising flour
  • Few drops vanilla essence
  • 6 eggs (please use free range :( no idea how ppl can still sell caged)
  • Buttercream ingredients
  • 100g icing sugar
  • 60g Marg or unsalted butter
  1. Equipment
  2. Large mixing bowl
  3. Sieve
  4. or 2 cake tins (I use 20cm in this recipe)
  5. Wooden spoon (old school - love it) or spatula
  6. Wire cooling rack (advisable but not essential)
  7. Oven gloves (my bit for health & safety lol)
  8. First things first crank up your oven 180C / 350F / gas mark 4
  9. Grease your tins (I use cake release spray - it is pretty epic) if you don't have any use some fat and spread round your tin using grease proof paper. I would also recommend using your tin as a stencil to cut out a round grease proof paper base to put in your tin before your batter, this also prevents sticking
  10. Weigh out all your ingredients (giving the marg/butter time to warm a little)
  11. Cream together sugar and fat for approx 3mins or until pale and fluffy
  12. Add few drops of vanilla essence
  13. Bit by bit combine one egg and ⅙ of your flour (make sure you sieve it in to give your cake extra air)
  14. Separate mixture into two
  15. And transfer cakes into your oven
  16. Whilst your waiting 25mins (do not open the oven or else your cake will sink like the titanic!) let's crack on with the buttercream
  17. Weigh out 60g marg/unsalted butter adding few drops of vanilla essence
  18. Carefully - preferably sieve - combine the icing sugar bit by bit until you gave a lovely creamy texture.
  19. With buttercream you can always add more icing sugar or even some milk to improve taste and texture - upto you, have a play :)
  20. Cakes should be ready now, so using your oven gloves, remove from oven and place on cooling rack.
  21. Leave for 10mins to cool (also gives time for cake to spring back from cake tin sides, so helps them to come out the tins easier)
  22. Do not start icing the cake till its completely cool, when ready (I use loads) spread about ⅓ jar of raspberry jam to one cake and the buttercream to the other
  23. Gently place one layer on top of the other, dust with some icing sugar - ta dah!
  24. A British classic, the Victoria sponge. My recipes is so easy it is perfect for first time bakers
  25. Enjoy xoxo


Easy Victoria Sponge recipe



Triple tier red velvet cake I baked for my friends birthday





Everyone loves a red velvet cake, especially one of my best friends! So I baked her a big three layer heart shaped cake for her birthday. I was worried because It’s not that easy to make a vibrant red velvet cake anymore since the EU banned artificial red food colouring, but I tried Dr Oetker new red gel food colour and it worked :)

Here are pics of the masterpiece :-P will makes video recipe of how to make this ale soon!





Miss baking’s YouTube