A Recipe for Romance

The one thing about summer that I love more than the (occasional) sun is that summer is wedding season. I have been to several weddings in my time, and I love everything about them. Poor Katie, has never been to a wedding in her life, so I do like to bully her about that. I had great fun last year, teasing her that I had three weddings to go to this summer:

1) My brother’s wedding, in which I will finally get the sister I’ve always wanted (and a lovely girl she is too)
2) My cousin’s wedding … which has now been called off *ahem* FAMILY DRAMA!!
3) And thirdly, my good friend Hélène’s wedding to a lovely lad called Dan

And in a couple of week’s time, we’ll be off to celebrate Hélène’s last days as a single lady at a little hen do. Sadly, after she gets married, she’ll be moving up to Scotland, as Dan is in the RAF and is based in some remote Scottish town (it’s probably not that remote, but she does make it sound like she’ll be living in some sort of moor, miles away from civilization!). So as she’ll be having very little help in the first stages of her marriage, some of the other hens (is that what you call the other people at a hen do?) thought of the brilliant idea of putting together a recipe book of all of our favourite foods. Because there’s no better way of making new friends than with food.


I know it’s probably been done many, many times before, but if you’re looking for a cheap wedding present for somebody, this is the perfect thing, and I really hope that when I get married, someone does it for me!




Mars Bar Cake Recipe

I do love to make cakes but love it even more when I don’t have to try to actually bake them! That’s why I like this Mars Bar Cake recipe so much.

What you’ll need:

4 Mars Bars
4oz (100g) Margarine
4 oz (100g) Rice Krispies
9oz (225g) Milk Chocolate
10” Square Cake Tin

Mars Bar Cake


1. Chop the 4 Mars Bars into small chunks

2. Put the margarine and Mars Bars into a saucepan and melt them until there are no lumps.


3. Add the Rice Krispies to the saucepan and stir them until they are evenly coated.

4. Put the mixture in your square tin and cool in the fridge for about an hour or until solid.


5. Once the mixture is cooled, melt the milk chocolate over a pan of boiling water on the hob in a bowl and stir until smooth.

6. Pour the melted chocolate over the cake and put back into the fridge to solidify.

7. Once solid, remove the cake from the tin (by sliding a knife around the edges and carefully turning the tin upside down)

8. Cut into fingers or squares and enjoy!

For some reason I didn’t get around to taking a photo of the finished product but I can tell you it tasted lovely (not my own words!) Hope you like it.


Peppermint Mud Pies – Not of the Garden Variety

I went on a walk yesterday. Woooooh, yes let’s just get over that first. A proper walk, in a woods, with a dog.

I say it was a wood. It was a small collection of trees that is a poor example of a ‘wood’ but still, there were trees so I guess it counts.

I went with my mum’s best friends’ daughters. Having no sisters of my own (boo for brothers) these two girls are my honourary  little sisters and I do love spending time with them. Anyway, me and Amy, the youngest, had great fun climbing up trees; climbing into streams; getting stuck in streams; having to be rescued from streams etc.

After running around WAY more than the dog, we went to have afternoon tea at an adorable tea room (and play on their obstacle course) where conversation turned to things I used to do with them when they were little, one of which was make mud pies. They’d always be really upset when they couldn’t eat them so I invented this little recipe to keep them happy. After a little reminiscing I remade them today:


1) Melt 250g of plain chocolate in a bowl over a simmering saucepan

2) When all the chocolate is melted, remove from heat and add drops of peppermint (to taste. I like mine really pepperminty so use 7 or 8 drops)

3) Stir in handfuls of rice crispies until you have your desired consistency; I like mine with quite a lot of chocolate left on its own

4) Spoon onto baking parchment and put into the fridge for 20 minutes to set

5) Take a very off-putting photo of your father pulling a face while eating them