Crunchie Cravers Cupcakes

Most people have a favourite chocolate bar. For some it is the Crunchie bar. I can see why – the golden goodness coated in fabulously smooth chocolate – I suspect that eating a crunchie is like going on a date with George Clooney! In the absence of George, all we have is the chocolate bar. And so here is a fabulous little cupcake for crunchie lovers!


125 g butter

½ cup brown sugar

2 eggs

1 tsp vanilla pod scrapings or essence

2 cups self-raising flour

Splash of milk

1 crunchie bar, smashed into pieces with a rolling pin

1 more crunchie bar, broken into bits by hand

A handful of white chocolate chips


Chocolate frosting ingredients

3 cups icing powder

125 g butter

3 tbs Hershey’s chocolate spread

4 tbs cacao powder

2 heaped tbs dollop cream


Combine the butter and sugar and beat until well combined. Add the eggs one at a time, beating with electric mixer in between. Add the vanilla, flour and milk and electric mix until the mix is smooth. Now add the crunchie and white chocolate chips and stir by hand until well through. Divide into a patty cake tin lined with paper cases. Bake at 180 degrees Celsius for about 15-20 minutes.

For the frosting heat the butter in a saucepan. When melted add the icing powder and cacao powder and mix by hand. It will appear lumpy and crazy. Have a sip of gin and don’t fret! Transfer the mix into an electric mixer bowl and add the chocolate spread and half of the icing powder. Electric mix on low for a minute, then add the icing powder in a few portions until all gone. If not thick enough add some more icing powder. Add the dollop cream generously. Keep on the beat for a few minutes until it is the thickness you require. If you would like it shiny, add a splash of hot water – not more than a tablespoon. If you like it matte in appearance, keep on.

Once your cupcakes have cooled, ice by knife or alternatively use a piping bag. These were for a school fete donation, so to jazz them up I used a piping bag. Once iced decorate with chunks of crunchie for effect. How scrumptious!

Crunchie Cravers Cupcakes

Fresh and fabulous lunches

School lunches and work lunches can be painful, but with a few tricks I make them cheap, fresh and fast. Call it laziness or severe budgeting, I like to think of it as being healthy, but my trick is to use seasonal fruit and vegetables, a little carbohydrate and sometimes a small treat. Eating the same thing every day wouldn’t keep my crew happy, so I mix it up a bit. Have the fruit and veg on hand. Sometimes it is as simple as putting an apple, banana, plum and a sandwich in the box. No chopping, no expensive packaged crap, just pure laziness!! Lo!! Here’s some ideas for fresh and fabulous lunches to inspire you!

Here’s light rye sandwich with carrots, sugar snap peas, mandarin, strawberries, blueberries, apple and grapes. My hubby’s lunch has a handful of almonds and dried cranberries too!

This is a simple lunch of apple, plum, grapes, dragonfruit and a honey sandwich.

These lunches  have seasonal fruits and veg of grapes, plums, apples, snow peas, carrots, cucumber, rockmelon, blueberries, some carbs and snacks. We love our dark chocolate and it makes the perfect little snack, same with homemade cookies!

Again with what is in season with some raspberrries, grapes, tomatoes, snow peas, carrots, pear, dried fruit for the boy and some wheat crackers. I was a bit lazy here…..

A little homemade snack is a lovely treat here!

Lots of seasonal fruits and veges going on here with a nice oat roll.

I’m not adverse to white bread! On this day some lucky girl got 2 treats! I’m looking forward to blackberries being back in season!!

So I hope this has in some way inspired you to stop buying the expensive packaged stuff and get lazy like me with whatever you can chuck together! The trick is to have them in the fridge or fruit bowl ready for you to chop or just put in the lunch box. Viva la lazy lunch!!

Fresh and fabulous lunches

Sweet spud bake

This dish came to be because I’d made my Mexican spuds and had leftover roasted whole sweet potatoes. But it is so yummy that now I’ll roast the spuds just for the dish!



4 roast sweet spuds

¼ red cabbage

3 tbs rice malt syrup

3 different cheeses, about 100g dotted around

Parsley, chopped rough



Wrap your sweet potatoes in baking paper and bake at 180 degrees Celsius for one hour.

All wrapped up and ready for the oven!

Mash the potatoes into a lasagne tray. Drizzle the rice malt syrup onto the top, and then sprinkle with sliced red cabbage. Now add whatever cheese you like to the top.

Mashing the sweet spuds straight into the tray.

Bake at 180 degrees Celsius for half an hour. Sprinkle with parsley just before serving!

Sweet spud bake

Sicilian chicken with cous cous

This is so simple but bursting with flavour! My family just love the simple cous cous base with the richness of the chicken in it’s sauce. Just perfect!


1 kg chicken thighs, sliced

1 red onion, diced

Few sprigs of basil, chopped

A lemon

4 cloves of garlic, crushed

Fennel seeds

Salt and pepper to taste (I used 15 whole peppercorns)

500 g passata

Olive oil



Put a splash of olive oil in a pan and heat. Add the onion, garlic and chicken, frying for five minutes. Squeeze the lemon over the top and add the basil, fennel seeds and passata. Salt and pepper to your liking. Simmer for half an hour and serve on a bed of cous cous!

Sicilian chicken with cous cous