Category Archives: Desserts

Guilt Free Cookies

Do you ever get those moments, when nothing but a biscuit and a cuppa will do? But oh what about the bingo wings and the ‘moment on the lips, lifetime on the hips’? Well, with these little gems, you can have your cake and eat it – or at least your biscuit!

As an avid cook I do like to try out different recipes, just ask my family, they’ll struggle to think of a meal that we’ve had twice in the last year. But they do have their favourite biscuits, peanut butter being one of them (which I’ve posted on here a while back). So I thought it was time for a change.

I love baking rich, indulgent cookies, but my husband has recently been complaining on his expanding waist line. So in order to satisfy his desire for a sweet snack, yet ensuring the button doesn’t fly off his trousers, I made three treats whose recipes are courtesy of the Weight Watchers.

Caramel Cookies
Makes 60


120g butter softened
140g light brown sugar
1 egg
1 tsp vanilla extract
120g plain flour
120g wholemeal flour
½ tsp baking powder

Preheat oven to 200° (fan 180°) and set aside two non stick baking trays. In a large bowl cream together the butter, sugar, egg and vanilla extract. Add the remaining ingredients and beat thoroughly, ideally using an electric mixer. Scrape the dough out of the bowl and roll into a log (or two) approximately 4 cm wide. Wrap tightly in cling film and refrigerate for at least 60 minutes. Cut the dough into 3mm slices and arrange on a baking tray. Bake for 10 minutes until lightly brown. Allow to cool slightly before transferring onto a wire rack to cool completely.

Chocolate Chip Cookies
Makes 24


25g butter softened
2 tbs vegetable oil
100g light brown or muscovado sugar
1 tsp vanilla extract
1 pinch of salt
1 egg
100g plain flour
¼ tsp baking powder
75g chocolate chips or broken chocolate – plain, milk or dark

Preheat the oven to 190° (fan 170°) and set aside two non stick baking trays. In a large bowl cream together the butter, oil and sugar until light in texture and paler in colour. Add the vanilla extract, salt and egg and beat well until creamy. Sift in the flour and baking powder and fold in the chocolate chips. Drop spoonfuls of the cookie mix onto non stick baking trays and bake for 5 – 8 minutes until golden and spread out. Allow to cool slightly before transferring onto a wire rack to cool completely.

Choc-Peanut Frozen Cookies

Makes 16


60ml skimmed milk
4 tsp heaped, cocoa powder
25 g caster sugar
50g peanut butter
125g oats
2 tbs vegetable oil

In a small pan heat together the milk, cocoa powder and sugar until the cocoa powder and sugar has dissolved. Bring to the boil and remove the pan from the heat. Add the peanut butter and stir until it has dissolved. Mix in the oats and the oil. Divide the mixture into 16 balls and place on a large tray. Freeze for at least 4 hours, preferably overnight.

I was actually expecting them to be half the size of ‘normal’ cookies, but no, they were just as big and smelt delicious as they were cooking. The trouble was, they were a bit too moreish, which meant double the amount were eaten! Oh well, looks like I’ll be getting the needle and thread out to reinforce the trouser buttons after all!


Ice Cream

Looking out of our office window at home, I see grey skies looming with the ever present threat of rain and the wind whipping against the trees causing them to bow and bend. I’m deliberating whether to wear a hat and scarf when I go out later. After all, it is August.

In a bid to shake off the summer blues (if only there were some to shake off!), I have decided to pretend that we are basking in glorious sunshine, not by wearing shorts or summer dresses I may add. I’m someone who is still having to wear bed socks to thaw the blocks of ice I call my feet. I’m talking about making the ultimate summer food, ice cream.

As I am still continuing my weekly begging session with the scales, along the lines of “please don’t shout at me to get off, please be kind, please be kind, please be kind”, the sheer calorie laden decadence of this ice cream is not for the feint hearted, or those of us who put on a couple of pounds just by saying the word ‘chocolate’, let alone actually consuming it. It doesn’t however stop me from having a spoonful of the creamy delight, just to make sure it’s suitable for the family of course!

Basic Ice Cream

300ml Double Cream
397g tin of Caramel OR condensed milk (I used Carnation)
Your choice of added extras.

Whisk the cream until soft peaks form, mix in the caramel. Add one or two of your extras; such as broken pieces of chocolate, honeycomb or Werther’s Original, small pieces of fudge, crushed biscuits, popping candy, ….the list is endless, let your imagination go wild.

Spoon the mixture into a plastic tub or loaf tin and freeze for one hour. Take out and mix then freeze overnight. Remove from the freezer 10-15 minutes before serving for a soft scoop ice cream. Enjoy!