Saturday, 10 December 2016

Salted Caramel French Toast!

Okay, so I know Salted Caramel is a hardly a new flavour, but boy oh boy do I love it! It has such a full on brown-sugary flavour with those little salty notes that just add a savoury edge. There is (as usual ;p) no healthy element to this dish, but it's quick, easy and oh-so-gorgeously tasty. Enjoy this Friday-night-in recipe and don't be afraid to indulge at this time of year!
DISCLAIMER: There are no photos (taken by me) as I ate the food up too fast to snap it!


  • A slice of white bread
  • 1 egg
  • A sprinkle of cinnamon

  1. Serve your french toast with the Salted Caramel sauce, ice cream, syrup, whipped cream or whatever floats your boat! ENJOY!
  1. Crack an egg into a tray, and sprinkle in Cinnamon to taste. Beat until more or less combined. Spread a generous amount of Salted Caramel on the bread. Place the bread in the mixture and prod a few times with a fork to allow the egg to soak. Let it soak for 2 minutes, then flip over and repeat.
  1. Whilst it is soaking, melt a knob of butter in a small omelette pan. Then, place your eggy bread in the pan and pour over the remaining egg. Fry until golden brown, then flip and repeat.
  1. Take your toast out and put it on a plate to cool. Whilst cooling, if you have Salted Caramel spread, you can melt a big dollop of it for around 10 seconds on high in the microwave until it is more of a sauce texture.
Image result for salted caramel french toast


Thursday, 4 August 2016

Chocolate Biscuit Milkshake Recipe!

Chocolate and Biscuit Milkshake recipe!

Milkshakes are great. Really great. They somehow manage to combine a dessert and a refreshing drink, all whilst being the tastiest things in the whole world ever. Creamy yet flavoursome, a simple mixture of vanilla ice cream and milk make a great base to experiment with. Last night, as an alternative to a bowl of ice cream, I decided to mess around with ingredients until I had the perfect recipe. *DISCLAIMER* There will be no photos in this as I thought it was way too quick and easy for them. ;)

400ml Milk (Any kind will do; Whole works best)
3-4 Scoops of Vanilla(or Chocolate) Ice Cream
A generous squeeze of Chocolate Syrup(Sauce) or 30g Choco Milkshake Powder 
EITHER 4 Lotus Biscuits OR 5 other biscuits e.g Digestives, Malted Milks etc., broken slightly

Put everything in a blender (or jug if you are using a stick blender). Be sure to break the biscuits into around 4 or 5 pieces so they will blend easier. Then simply blend until smooth and all one colour. If you used the right amount of Syrup or Powder, the finished result should be a milky brown colour. If you try it and find it is too bitty for your liking, add a splash more milk and blend until it is to your likings.
Enjoy your tasty Milkshake! Don't forget - the ice cream and milk is just a base, so be sure to experiment and create your own tasty flavours!


Friday, 3 June 2016



These gorgeously tasty biscuits take a while, but are really easy and are worth the wait! Don't be mislead by the name though- they contain no peanuts or any other nuts for that matter. Rolling them in the cinnamon sugar before they go in adds a sweet and caramelly flavour once cooked. Best eaten warm with hot chocolate!
Makes about 40!

225g softened butter        You will also need: 2 baking trays, an electric whisk,   (see step 1)                                     some bowls, a spatula/spoon.
315g Caster Sugar
2 eggs
1 tsp Vanilla Extract
350g Plain Flour 
2 tsp Baking Powder
1/2 tsp Salt
1 tbsp Ground Cinnamon
100g Caster Sugar

Preheat your oven to 160°C. To soften the butter, EITHER take out and leave for approximately an hour before baking OR chop up, put into a bowl and place into the microwave for 20 seconds on 600 watts. To test if it is softened or not, squidge between your thumb and index finger.
Chop the butter up into a bowl.

Use an electric whisk to mix the sugar and butter together. When it is ready, it should resemble scrambled eggs, or look very pale in colour, light, fluffy and whipped. Add in one egg, and mix it in. Then add the other and mix again. Add the vanilla extract and mix. In a separate bowl, sieve in the flour, baking powder and salt. Then add this mixture to the butter-sugar mix. Keep using the whisk until it struggles, then use your hands to mould it into a fairly round dough. It should be sticky to the touch. 
To firm it up, wrap in clingfilm and refrigerate for approx fifteen minutes. This
Wrap in clingfilm and refrigerate.
will help to firm up the dough. Meanwhile, in a shallow bowl or dish, mix together the cinnamon and caster sugar to make the gorgeous cinnamon sugar. 
After the dough has been in the fridge for around fifteen minutes, or until it is like plasticine to the touch, take it out and unwrap. Have your scales handy. Pull off small balls of dough, each should measure around 20 - 25g. Press slightly to make into fat biscuit shapes, then roll generously in the cinnamon sugar.Then lay out on baking trays. If you want to "batch-bake" them, put them closer together, or , for a more rounded look, place further apart.
Bake in your preheated oven for 18 minutes (works in mine), or until they are starting to look golden brown around the edges, but still gold in the middle. Leave them to cool for around 10 - 15 minutes, or when you feel they are good to eat! If you eat them warm, they are chewy and melty. If they are completely cooled, they are crunchy and caramelised. Either way is delicious, and works especially well dunked in a hot drink!
But most of all,
Bon Appetit! 

The finished cookies!

Thursday, 2 June 2016


Foodsy Pie is a food and recipes blog aimed at younger or teenage chefs and bakers. All our recipes are tried and tested, include at least one photo and are usually quick and easy. We plan to include recipes for all occasions, from speedy on-the-go dinners to things like birthday cakes.
As the creator is British, all recipes will include British measurements only. Recipes are laid out as simply and easy to read as possible, and are very detailed.
We hope you enjoy the recipes, and for comments and suggestions, please write to me at: .
But most of all,
Bon Appetit!