Vanilla Yoghurt Cake

Yoghurt cake is a traditional French bake which uses usually a plain natural yoghurt, but really anything in the fridge can do! and it is so easy to prepare: no scales nor standing mixer! As you will see later, it can also be baked in whatever tin you own! The only must: a yoghurt!



  • 2 vanilla yoghurt pots
  • 3 eggs, separated
  • sugar
  • flour
  • 1 tsp ground vanilla
  • 50g melted butter
  • 1½ tsp baking powder (1 sachet)


  • Preheat oven to 180°C/160°fan/ Gas 4 and grease&flour your chosen tin: the first time I used a kouglehof tin (like a bundt but deeper, from Alsace) and sprinkled some chocolate chips at the bottom. The 2nd time, I went for a basic 8″/20cm round tin


  • Pour both yoghurt pots in a large bowl. Wash one of the pots as it will be used as a measuring cup! that easy!


  • Add egg yolks and mix



such beautiful deep colour when it comes from my own chickens!

  • Add 1 pot of sugar and mix (and up to ½ pot more if plain yoghurt used): I chose vanilla sugar
  • Add 3 pots of flour: plain if that’s all you have, but I mixed it myself with 2 plain + 1 cornflour first time and 2 plain + 1 rice flour second time. Mix well and add ground vanilla


  • Mix in the melted butter (you could use ½ pot of oil if easier or preferred, but I never use oil in my cakes as I can taste it….)
  • Add the baking powder
  • Whip up your egg whites


  • Gently fold in


  • You should get a very smooth batter


  • Pour into your prepared tin and bake for 35 to 40mn, until firm to the touch

On my second go, upon request from a neighbour, I used pearl sugar



was worried about using brown rice flour but still got a beautiful rise!


No Fail Chocolate cake

This is the recipe I go back to time and time again basically because it is easy, full of flavour and very light in the mouth. When I have my hands full with those more and more complicated birthday cakes, this chocolate cake never fails me to get ahead with no worry and it keeps very well!



  • 4 eggs
  • 200g/ 7oz sugar
  • 90ml/3fl oz milk, room temperature
  • 250g/9oz soften butter
  • 250g/9oz white self raising flour
  • 60g/2oz cocoa powder
  • 1½tsp baking powder
  • 2tsp good espresso or coffee powder *optional but it brings out the chocolate flavour


  • Preheat oven to 180°C/160°fan/ Gas 4 and prepare a 23cm/ 9″ round or square cake tin
  • Beat the eggs and add the sugar, mixing until light and fluffy


  • Add the milk and make sure it is well incorporated
  • I change to my paddle attachment and chop the butter into the mixture


  • In a bowl, sieve together the flour, cocoa, baking powder and coffee
  • Add the dry ingredients to the wet mixture and beat really well till soft and larger in volume. It does take a few minutes hence the mixer!


  • Spoon into the prepared tin (I sprinkled chocolate chips because I didn’t want to ice it later) and bake for 55 to 60mn, until dark, slightly firm and the sides shrink from the tin


  • Leave in the tin to cool completely then dust with icing sugar or top with a simple chocolate buttercream



Its name gives it away: part Brownies, part Cookies…. I first saw it on a Kids TV channel, in France, but it never gave the recipe. Quick search on Google revealed that it wasn’t an American invention as I thought but completely French. The Brownie side had to be experimented on so it was baked to perfection at the same time as the Cookie topping. Here goes!




  • 125g dark chocolate
  • 2 eggs
  • 75g flour
  • 75g butter
  • 125g caster sugar
  • chopped nuts {optional}


*Follow recipe


  • Preheat oven to 180°C/ 160°fan/ Gas 4 and prepare a baking pan 30cm×20cm / 12″x8″

For the Brownie:

  1. melt the chocolate and butter together
  2. Add eggs, one at a time
  3. Add sugar then flour
  4. Pour into your prepared pan and set aside. You can, if used, sprinkle the top with the chopped nuts


  • Prepare the cookie dough and drop spoonfuls on top of the brownie mix: I used my trusted ice cream scoop, it makes it easier to spread it as the bottom mix isn’t thick

030   and spread all over

031  it is up to you how thick or thin you want the cookie layer

  • Bake for 40 to 50mn until a tester comes out clean


♦♦♦ One with the Nuts:


Simply Perfect Chocolate Chip Cookie

If I keep baking cookies, it’s because I am never quite satisfied with them: I have searched long and wide for that perfect cookie that “looks the part, smells the part” and more importantly “tastes the part”…. I believe I found it! My older son tells me “You can stop looking now Mummy” so time to share!



  • 150g butter
  • 85g soft light brown sugar
  • 75g sugar
  • 2 tsp vanilla extract
  • 1 egg + 1 yolk straight from the fridge
  • 200g flour
  • 100g rolled oats
  • ¾ tsp bicarbonate of soda
  • ¼ tsp salt (but not if you’re using salted butter)
  • 1 tsp ground vanilla
  • Chocolate chips ( 3 large handful)


  • Preheat oven to 170°C/ 150°fan/ Gas 3 and line 2 baking trays: it makes 12 to 14 cookies
  • Melt the butter and set aside to cool a little
  • Add to both sugars and cream together
  • Beat in the vanilla and eggs until the mixture is light and creamy


  • In a separate bowl, mix together the flour, oats,soda, salt and ground vanilla


  • Slowly (speed 1) mix the dry ingredients to the creamy mixture until just blended
  • Fold in the chocolate chips


  • Using an ice cream scoop (I find the medium sized one works best), drop the dough onto the baking trays, well apart


  • Bake for 15 to 18mn, until the edges are slightly toasted. When I have 2 trays, I swap them after 10mn, back to front and top to bottom


  • Leave to cool for 5mn before transferring to cooling wire


and resist for as long as you can….


Biscuits aux pépites de chocolat et flocons d’avoine

Omettez les pépites de chocolat pour une version plus saine ou substituez à votre goût!



  • 160g farine fluide
  • 100g flocons d’avoine
  • 3/4 c. à c. levure chimique
  • 1/2 c. à c. bicarbonate de soude
  • 1/2 c. à c. sel
  • 100g sucre
  • 35g cassonade (ou sucre brun)
  • 50g beurre doux et mou
  • 1 c. à s. généreuse de compote de pomme (sans sucre, ce rajout me permet de réduire la quantité de beurre)
  • 1 1/2 c. à c. d’extrait de vanille
  • 1 gros œuf
  • 50g pépites de chocolat (ou autres)


  • Préchauffer le four à 180C/ 160Fan/ Gaz 4
  • Mélanger la farine avec les 4 ingrédients suivant dans un bol
  • Dans un bol plus grand, amalgamer d’abord la pomme et le beurre puis y ajouter les sucres et battre jusqu’à l’obtention d’un mélange crémeux
  • Continuer de battre en ajoutant l’œuf et la vanille
  • Peu à peu, verser le mélange de farine en battant à petite vitesse ou à la main
  • Incorporer les pépites
  • A l’aide d’une cuillère (j’utilise mes cuillères à glace) déposer la pâte sur une plaque préalablement préparée (parchemin) : 24 (plus ou moins) sur 2 plaques, une pour le four et l’autre au congélateur, telle quelle.
  • Enfourner 10 à 12mn et sortir dès que les bords brunissent. Laisser refroidir 2mn puis transferer sur une grille de refroidissement



  1. Aujourd’hui, j’ai voulu expérimenter en ajoutant du cacao en poudre (de pâtisserie): j’ai donc réduit ma quantité de farine dans le mélange initial de 10g et divisé le tout en 1 tier/ 2 tiers. Dans le premier tier, j’ai mélangé 1 petite c. à s. de cacao et dans le deuxième 1 cuillère de farine
  2. J’essaye de réduire à chaque fois la quantité de sucre. Cette fois-ci, la balance était parfaite dans les cookies au chocolat (peut être dû au goût amer du cacao) alors que j’ai trouvé ceux à la vanille encore trop sucrés. A vous de juger!

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Chocolate Chips Oats Cookies

Only simple wholesome ingredients needed here   002  as you can see. I always use reduced fat butter, that’s the one that seems to work best for me, I even make my own Vanilla extract, which I will introduce into this blog at a later date, never fear! These are a favourite of my boys, they call them “the healthy cookies” but today I thought I would add some cocoa powder in the mix….



  • 150g plain flour (+1 tbsp for later)
  • 100g rolled oats
  • 3/4 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1/2 tsp salt
  • 100g white sugar
  • 35g brown sugar
  • 50g soft butter
  • 1 tbsp apple puree
  • 1 1/2 tsp vanilla extract
  • 1 large egg
  • 1 scant tbsp cocoa powder
  • 50g chocolate chips (or cranberries, or raisins, or you favourite chopped nuts, possibilities are endless!)


  • Preheat oven to 180C/ 160fan/ Gas 4
  • In a bowl, mix the flour (150g) with the next 4 ingredients
  • In another large bowl, mix the apple puree (used to reduce the amount of butter) with the butter then cream together with the sugars
  • Add the vanilla and the egg and beat until well blended
  • Gradually, add the flour mixture, mixing at low speed or by hand until just combined
  • Stir in the chocolate chips
  • I divided the mixture into 1/3 in which I added the cocoa powder slowly ( to taste, I don’t like it too strong) and 2/3 in which went the last of the flour


  • Spoon or scoop ( I love my ice creams scoopers! perfect for the job!) the dough on prepared baking trays, you should have enough for 2 trays: 1, well spaced, goes straight into the oven and the over in the freezer, ready for those emergencies!


  • Bake for 10 to 12mn until the edges of the cookies are lightly browned. Let them cool for 2mn then transfer onto a cooling rack


  1. I have made these several times and reduced the sugar amounts each time: today, the chocolate ones were fantastic and it might be due to the bitterness of the cocoa, perfect balance. Whereas the plain vanilla ones still tasted too sweet to my palate… to be continued….
  2. They can come out differently, sometimes like today, other times a little more flat but they still taste the same, YummY!!!