Classic Chocolate Chip Cookies

Classic chocolate chip cookies. Soft + chewy and totally addictive! 


Cookies are one of my food guilty pleasures, I love going back-to-basics and I thought it was about time share my go-to cookie recipe, jam packed full of gooey chocolate chips! I cannot think of anything more delicious!

Chocolate chip cookies are the ultimate treat. I think we can all pretty much agree on that? The perfect cookie in my opinion has to be soft and with chewiness to it. I’m not a fan of big cake-y cookies, I like a slight crisp outside, but a chewy interior.

I found the recipe for these delicious cookies when I was reading my friend Lilly’s blog post. She baked these cookies from Sally’s Baking Addiction (one of my fave blogs!) – they looked so delicious, that I had to try them out for myself! These cookies are simply the BEST chocolate chip cookies I’ve ever made and eaten.


I’m so happy to finally find a great chocolate chip cookie recipe! Most the cookies I’ve made before have either been dense, flat and greasy from too much butter and way too sweet. I once even added too much chocolate – yes, you can go overboard with the chocolate! I don’t even want to admit the amount of cookie dough and cookies I’ve munched my way through to find this brilliant recipe!

I love the addition of brown sugar in cookie dough – this brings a gorgeous caramel flavour to each bite. The other “secret” ingredient is cornflour (cornstarch), this guarantees the cookies are ultra chewy and soft – you must add it for the best CCC’s! Just a few teaspoons will make a whole lot of difference.

Preparing the cookie dough is really simple, it’s an all-in-one method with no mixer required! The hardest part is definitely resisting eating spoonful after spoonful of the uncooked dough! I’m sure we’re all guilty of doing this? ;)

ccc recipe

I did my research and most sources suggested resting and allowing the cookie dough to chill in the refrigerator overnight. Overnight chilling not only adds to the flavour, but  it will produce a thicker and far chewier cookie. It’s really tempting to bake the cookie dough straight away, but it is definitely worth the wait. Try it and you will see!

With this recipe I sometimes use a mix of milk and dark chocolate chips – this balances the sweetness and richness but if you prefer you can swap the chocolate chips for chunks of chocolate. When I visited New York last March, I was lucky enough to visit Jacques Torres chocolate factory in Brooklyn and have tour around the factory by Jacques himself. It was great to watch all the chocolate being crafted ready for Easter and see behind-the-scenes. I even got the chance to try his famous chocolate chip cookies. They were simply to die-for-good, the memories of biting in that chocolatey cookie…

I hope enjoying making and eating these as much as we did! Enjoy!

(Makes 16-20 depending on size)

Ingredients –

280g (2 and 1/4 cups) plain flour (all-purpose flour)

1 tsp bicarbonate of soda (baking soda)

1 1/2 tsp cornflour

1/2 tsp salt

170g (3/4 cup) unsalted butter, melted (not boiling hot, cooled slightly)

135g (3/4 cup) light brown sugar

100g (1/2 cup) granulated sugar

1 large egg + 1 egg yolk

2 tsp vanilla extract

180g (1 cup) chocolate chips – I used a mix of milk and dark chocolate

Method –

  1. In a small mixing bowl toss together the flour, baking soda, cornflour and salt until combined.
  2. In a smaller bowl melt the butter. Add the sugars to the butter along with the vanilla and mix together until combined, this will take about 2 minutes.
  3. Add the egg and egg yolk to the mixture and beat in to combine fully.
  4. Fold the flour in, and mix until the dough starts to clump together. Finish by folding through the chocolate chips. Be careful not to over mix!
  5. Place the cookie dough in a small bowl, cover with plastic wrap and leave to chill in the refrigerator for at least 2 hours. I made mine ahead of time and chilled the dough overnight – this is recommended.
  6. When you’re ready to bake the cookies, preheat your oven to 160. Take the dough out of the refrigerator and allow to come up to room temperature – this will take about 10 minutes.
  7. Portion the dough into balls – weigh for accuracy. Approx. 40g for each cookie. Now roll the cookie into an elongated shape – this will stop the cookie spreading out too much during baking.
  8. Line 2-3 large baking sheets. Spread the cookies out on the baking sheets. Bake for 10-13 minutes, or until the cookies are a light golden colour.
  9. Allow cookies to cool on the baking sheets for 2-3 minutes, then carefully transport to a wire rack to finish cooling completely.
  10. Best enjoyed with a glass of milk or sandwiched together with ice cream! Enjoy!

Recipe Notes:

  • If using salted butter, reduce the salt to 1/4 tsp.
  • You can use a mix of milk and dark chocolate chips, if preferred.
  • Chill cookie dough for at least 2 hours prior to baking, overnight will produce the best results.

Recipe inspiration from Sally’s Baking Addiction


Serve with a glass of cold milk and you’re in chocolate chip cookie heaven! 


Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext



Tim Tam Cheesecake

Creamy, chocolatey Tim Tam cheesecake. The ultimate treat for any cheesecake lover. It’s easy to make and the best part is it’s completely no-bake! 


The greatest thing about blogging is interacting with other bloggers and creating friendships with like-minded people whose passion is the same as mine. I started talking with my friend Lilly who writes the blog over Instagram. We have a lot in common and we both LOVE food! So when Lilly asked if I wanted to tart part in an ingredient swap and I was so excited because I’ve not had the chance to visit Australia yet and try Australian candy. We arranged to send each other a parcel containing favourite foods (like biscuits, chocolate bars etc…) from our countries – so I excitedly put together a parcel of British goodies and sent it nearly 10,000 miles over to the other side of the world!

Lilly is a big fan of my recipes, and she especially likes my Terry’s chocolate orange cookies, even reviewing the recipe on her blog! If you’re from, live or are visiting Australia, Lilly reviews cafés, restaurants and bakeries, mainly focussing around Sydney. Her blog is definitely worth visiting – plus there are so many droolworthy pictures!

I cheekily mentioned to Lilly that I would love to try Tim Tams. We don’t get Tim Tams here in the UK and I’ve always been so eager to try them, because everyone always says how tasty they are. When I received my parcel in the mail all the way from Sydney I was beyond excited to open it and see what was inside. You can see from this post what I received!

Tim Tams. Check. I received vegemite chocolate. Yes you read it right, I said VEGEMITE. This was definitely the weirdest chocolate I’ve ever tasted, but it was strangely kinda good. I also got to try traditional Aussie treats like Cherry Ripe (a coconut and cherry dark chocolate bar) and Milo – a malt flavoured cocoa drink. All great!


This cheesecake starts like all my other cheesecake recipes, with a buttery biscuit base. This time I went for Bourbon biscuits, these are chocolate sandwich biscuits with chocolate buttercream filling – if you want you could sub with Oreos. Then the cheesecake filling is made by folding white chocolate and a mix of chopped/crumbled Tim Tams into a simple no-bake vanilla cheesecake. To decorate I crumbled over even more Tim Tams – because let’s face it, who doesn’t love more chocolate?

Digging into each slice, the cheesecake is decadent and creamy smooth. You get a taste of Tim Tams in each bite! It’s quite a sweet and rich cheesecake, so I recommend starting with a small slice, then going back for more like we did! It even makes a great breakfast too… ;)


(Makes 1 Cheesecake – serves 10-12)

Ingredients –

Biscuit Base –

140g (5 ounces) unsalted butter, melted

300g (11 ounces) Bourbon biscuits (you can use Oreos)

Cheesecake Filling –

500g (18 ounces) full-fat cream cheese

300ml/1/2 pint (approx. 1 cup) double cream

85g (3/4 cup) icing sugar, sifted

1 tsp vanilla extract

200g (7 ounces) white chocolate, melted and cooled slightly

Half a pack of TimTams (approx. 5-6) – chopped or crumbled

Method –

  1. To prepare the base: Place the biscuits in food processor and blitz until fine crumbs. Or place the biscuits in a ziplock bag and crush with a rolling pin. Mix the biscuit crumbs with melted butter until combined. Press into the cheesecake tin until firm. Chill in the refrigerator.
  2. To make the filling: Gently melt the white chocolate over a bain marie or in the microwave in 20 second intervals. Once completely melted, leave to cool slightly. Whisk the cream with the vanilla and icing sugar until soft peaks form. In another mixing bowl, gently beat the softened cream cheese until smooth. Fold through the cream and white chocolate. Then finish by folding in the chopped Tim Tams.
  3. Spread the cheesecake filling over the biscuit base. Smooth over and level with a spatula or palette knife. Cover and leave in the refrigerator for at least 6 hours or overnight – I recommend overnight chilling.
  4. Once set decorate in any way you like. I topped the cheesecake with chopped Tim Tams, but it would be great as it is!
  5. Slice up and enjoy! The cheesecake will keep in an airtight container in the refrigerator for up to 2 days.

terrys chocolate orange cookies lillybites

(Picture courtesy of

Read Lilly’s review of my cookie recipe here! My readers love these cookies!

no bake tim tam cheesecake

Aren’t you craving a slice just looking at this cheesecake?!

More of my cheesecake recipes to try!

Oreo Cheesecake

No-Bake Ferrero Rocher Cheesecake

Chocolate Honeycomb Cheesecake

Eton Mess Cheesecake

Enjoy the recipe!


Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext 


Rosemary Sea Salt Focaccia

Traditional Italian focaccia. Fluffy olive oil bread topped with fragrant rosemary and sea salt flakes.


There really is nothing better than homemade bread. Freshly baked, it always tastes amazing. Focaccia is one of the bread recipes I make most often – baking it every week, usually at the weekends when I have more time. Sliced up it makes a brilliant light lunch or appetiser served as part of an antipasto. I’ve already shared a few focaccia recipes on the blog, but this time I wanted to share a basic rosemary focaccia. I love the simplicity of this bread, and of course the beautiful aromatic flavour.

I made this focaccia for a recipe test run a few weekends back. To say the least, it went down a treat and got devoured as quick as anything. With just four people in our household, it vanished pretty quickly soon after baking – which is definitely a great sign! Hands down this is my favourite and go-to focaccia recipe!


Italian bread is definitely one my favourite comfort foods. And I love nothing more than a slice or two of freshly baked focaccia dipped into olive oil with balsamic. So simple, but seriously delicious.

I kept the flavours very simple. Rosemary and sea salt is a classic focaccia topping and one of our favourites. We use homegrown rosemary, mum took a cutting from our villa a few years ago in Tuscany, we planted when we got home and ever since it has flourished, and produces enough rosemary for our culinary needs each year!

This focaccia starts with an olive oil bread dough. I use extra virgin olive oil – it adds real depth of flavour, gives the bread that authentic taste and keeps it soft and fluffy. You can prepare the dough by hand (the traditional way!) or use an electric mixer like I do. Both ways will work just as well, producing a fluffy and crisp focaccia.

You can top the focaccia with anything you like. Bake it until golden and then tear and dip into some good olive oil. It really doesn’t get much better than that!


(Makes 1 Focaccia – Serves 8-10)

 Ingredients –

500g (4 + 1/4 cup) strong white bread flour

7g (1 packet) fast action dried yeast

2 tsp salt

1 tsp sugar

50ml (3 tbsp) extra virgin olive oil, plus extra for drizzling

300ml (1/2 pint) warm water – make sure it isn’t boiling

Toppings –

1 tsp dried oregano (optional)

A few sprigs fresh rosemary

Course sea salt, for sprinkling

Method –

  1. In a large mixing bowl add the flour. Add the yeast to one side and the salt to the other. Add the sugar and then mix to combine.
  2. Mix together the water and oil and then add the flour. Using a wooden spoon mix together until a soft and sticky dough comes together. Then lightly flour a work surface and knead the dough by hand until smooth and elastic for 10 minutes. You can also knead the dough in an electric mixer fitted with the dough hook attachment for 5 minutes.
  3. Once kneaded, lightly oil a bowl and add the dough. Cover and leave to rise in a warm place until doubled in size – this will take around an hour.
  4. When doubled in size lightly grease a baking tin (approx. 22cm x 32cm) with olive oil (1-2 tbsp). Add the dough and press out into the tin until even – it doesn’t need to look perfect! Cover the tray and again leave in a warm place until doubled in size. (45-60 minutes approx.)
  5. Preheat your oven to 180 degrees C Fan / 200 degrees. Press small holes into the dough with your fingertips. Pock the rosemary in the holes and scatter over the oregano and sea salt. Drizzle the focaccia with a little extra oil. Bake for 25-30 minutes or until risen and lightly coloured. Once the bread sounds hollow, remove from tin and cool on a wire rack. Slice up and enjoy anyway you like   Serve the focaccia dipped in olive oil and balsamic vinegar. It can be served both at room temperature and gently warmed in the oven. Both ways are delicious!

Note: The focaccia is best eaten on the day of making, but it will keep in a bread bag or airtight container for an extra day.


Enjoy the recipe everyone!


Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext 

Lemon Meringue Cupcakes

Lemon vanilla cupcakes filled with lemon curd and topped with fluffy meringue. Everybody’s favourite dessert in cupcake form!


It’s great to be working with Aldi on this baking project! With The Great British Bake Off is back on our TV screens, us Brits have rediscovered our love of all things baking! Baking is a great activity and fun for the whole family get involved with. This year Aldi has expanded its range, adding 14 new lines to its own-brand, The Pantry, as well as a selection of products from Dr Oetker, Silver Spoon and Wrights. From fruits to flour, Aldi’s baking essentials are sure to send you on your way to being the next Star Baker.

My challenge was to bake and showcase Aldi’s bakeware range. Whenever we go shopping, you will always find me transfixed down the baking aisle. I love stocking up on all my baking essentials, chocolate chips for cookies, sugar, flour, there is always something I have to buy!

Aldi has lots of recipes and baking inspiration on their website. If you’re like me and have a serious sweet tooth, then click here to browse all the delicious sweet treats! And try out a recipe yourself!


After spending ages drooling over all the scrumptious recipes, I finally decided what I wanted to bake. The lemon meringue cupcakes ticked all the boxes for me, lemon cupcakes have always been my favourite and I love meringue. I decided to share my own recipe, I’ve been making these cupcakes for a very long time and they’re always a big hit with my family, so I thought it would be the perfect opportunity to share on the blog.

The cupcakes are bursting full of tangy lemon sweetness. I used my perfect vanilla cupcake recipe as a base for these cupcakes, the only change I made was I added lemon zest to the mix for that lemony flavour. Then each cupcake is filled with lemon curd (I used homemade). Then each cupcake is topped with fluffy meringue! I toast the meringue in the oven until it is golden, don’t over do it and burn the meringue! ;)

As you bite into the cupcake it’s the taste of summer! I hope you enjoy these as much as we did!

(Makes 10-12)

Ingredients –

Cupcakes – 

150g (2/3 cup) unsalted butter, softened

150g (3/4 cup) caster sugar

3 large free-range eggs, at room temperature

1 tsp vanilla extract

150g (1 + 1/4 cup) self-raising flour, sifted or the same amount of plain flour (all-purpose) + 2 tsp baking powder

2-3 tbsp water or milk

Zest of 1 lemon

Decoration – 

120g (1/2 cup) Lemon curd, homemade or store-bought – approx. 1 heaped tsp for each cupcake

2 large egg whites

100g (1/2 cup) caster sugar (superfine)

1 tsp cornflour (cornstarch)

Method –

  1. To make the cupcakes: Preheat oven to 180°C/350°F/Gas Mark 4. Line a cupcake tin with 10-12 paper cases.
  2. Cream the butter, sugar and vanilla until light and fluffy. This will take about 3-5 minutes.
  3. Add the eggs one by one and beat in to incorporate fully.
  4. Now add the flour and lemon zest along with the water/milk. Continue to mix until the mixture is smooth – for another 30 seconds.
  5. Scoop the cupcake batter into the paper cases – I use an ice cream scoop to do this. Bake for 15-20 minutes or until a cake tester comes out clean. Leave the cupcakes to cool in the tin for 5 minutes, then remove from the tin and leave to cool on a wire rack.
  6. Once completely cool, cut the centre out of each cupcake. Fill with the lemon curd.
  7. To make the meringue frosting: Whisk the egg whites in a grease-free bowl until stiff. Gradually sprinkle in the sugar – about a teaspoon at a time and continue whisking until thick. Add the cornflour and whisk again. The meringue should hold stiff peaks.
  8. Fill a piping bag with the meringue. Pipe a swirl of meringue on the top each cupcake. Place back in the oven on under the grill until the meringue is golden – make sure you watch the meringue, it can easily burn and will taste bitter. You can also use a blowtorch, if preferred.
  9. Allow the meringue to cool after baking and then serve the cupcakes.

What Jessica Baked Next original recipe 




Have a great weekend everyone!


Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext 


Perfect Meringues

 An easy go-to recipe for meringue perfection. 


I’ve been thinking about sharing a meringue recipe on the blog for so long now. Meringue is brilliant to master and this recipe would be great to have in your baking repertoire. These are far tastier than anything you could buy at the store!

Meringue seems like a very hard thing to make. There are a few things that can go wrong, but they’re honestly very easy to make if you follow my simple tips and tricks. You are then sure to bake some of the fluffiest, crisp meringue ever.

These meringue are the ultimate treat, I really love crumbling them into Eton mess (a gorgeous English dessert), piped over lemon meringue pie or even scattered over my Eton Mess Cheesecake. They’re much lighter than a regular dessert and make a delicious addition to an afternoon tea spread. Just thinking about munching on a crunchy sweet meringue is my idea of bliss! :)


Before I started food blogging, I used to make meringue all the time for family dinners or when I had friends coming over. I would love baking pavlovas or whipping up a quick Eton Mess if the meringue went wrong!

I really love to pipe my meringue, they look delicate and pretty, and I love the swirly appearance. But if you’re going for a more rustic look, you can place “dollops” on the baking sheet – there really is no other way or word to describe it! They will look just as adorable. I love my meringue crunchy and crisp on the outside, and soft and mallowly in the centre. This recipe makes sure you get both those qualities!

Once you’ve mastered making your own meringue, then you can let your imagination run wild. They’re delicious eaten just as they are or with berries and cream, but I do also love sandwiching the meringue together with Nutella, you could even drizzle over chocolate for extra decadence. I’m chocoholic and Nutella-holic, so both those ideas sound delish to me! ;)


Piped meringue – you want the meringue to look glossy


After baking and leaving to dry out overnight, the meringue is pearly white, crisp and has a delicious marshmallow centre 

To make perfect meringue, I have listed lots of helpful tips below for successful baking.

Top Tips:

  1. Use room temperature eggs. If you store you eggs in the refrigerator, make sure you leave the separated egg whites in a bowl and leave them to stand at room temperature for at least 30 minutes prior to making the meringue. It is easier to separate cold eggs.
  2. Make sure your mixing bowl and whisk are completely clean and free of any grease. I wipe a slice of lemon around my mixing bowl and the whisk to clean. If your bowl and utensils contain grease, this may prevent the egg whites from whisking properly and reaching full volume.
  3. Always use superfine sugar – such as caster sugar. Add the sugar gradually to the whisked egg whites. Approx. 1 dessertspoon at a time. Adding the sugar slowly will enable it to incorporate better and give you a smoother and non grainy meringue. But don’t add the sugar too slowly as you may risk over beating the mixture.
  4. Always line your baking sheets/trays with non-stick paper. This will stop the meringue from sticking to the baking sheet.
  5. If the edges of the paper won’t stick, glue them down with a little meringue.
  6. It’s optional to add 1/4 teaspoon of cream of tartar in this recipe. I highly recommend it, as the cream of tartar will help stabilize the meringue and encourage it to hold its shape and peaks when piped. It also gives the meringue that amazing marshmallowy inside!
  7. In conventional ovens it is best to bake the meringue as near to the bottom of the oven as you can. For fan assisted you can bake on any shelf.
  8. Leave the meringue in the oven after the baking time, this enables the meringue to dry out. I leave mine in the oven overnight, for best results.


(Makes approx. 25-30 small meringues depending on their size)

Ingredients –

4 large eggs whites, at room temperature

220g (1 cup) caster sugar or superfine sugar

1/4 tsp cream of tartar or a pinch of salt

Method – 

  1. Preheat oven to 120°C. Line 1-2 baking sheets with non-stick paper or silicone mats and set aside.
  2. Place the room temperature egg whites along with the cream of tartar or salt in a large mixing bowl. Whisk until soft peaks form.
  3. With the mixer on medium speed, add the sugar a dessertspoon at a time, sprinkle into the egg whites. Once you’ve gradually added all the sugar, continue whisking for another 2-3 minutes or until the meringue is thick and glossy, and holds stiff peaks. This make take longer, depending on your mixer.
  4. Fill a large disposable piping bag fitted with your favourite piping nozzle. Pipe a small amount of the meringue onto the underside of each corner of the baking sheet – this will hold the paper down, so it doesn’t touch the meringue whilst it cooks. If you’re using silicone mats, like I did you will not need to do this.
  5. Pipe swirls of the meringue onto the baking sheets, make sure they are spread apart a little. You can also take 2 tbsp of the meringue and place dollops on the baking sheet. This recipe made approx. 25-30 meringues.
  6. Reduce the oven temperature to 90°C. Place the trays of meringue as close to the bottom of your oven. Bake for 1 1/2 hours or until the meringues are crisp and when the bottom is tapped, it sounds hollow – don’t hesitate to put the meringue back into the oven until it sounds hollow, all ovens are different so cooking time may differ slightly.
  7. Once they’re ready, turn the oven off and leave the meringues in the oven to cool (with the door closed!) for at least 3-4 hours or overnight.
  8. Once the meringues are cool, store in an airtight container for up to 2-3 weeks.


Enjoy & happy baking!


Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext 

Miss Honey Cake – Matilda Bake Off

Light and buttery honey cake infused with orange zest and vanilla. Gorgeous served with Greek yogurt and berries! 


Matilda the Musical is running a bake off competition! We want you to get in the kitchen and bake something inspired by Matilda!

The prize for the competition is 2 tickets to Matilda the Musical, an afternoon tea at the Radisson Blu Edwardian and a night’s stay at the Radisson Blu Hotel, Mercer Street, London. To take part and have the chance to win, click here to go to the official site and find out more! #MatildaBakeOff


It’s great fun to be involved in this baking campaign with Matilda the Musical! So when I brainstormed some recipe ideas inspired by Matilda, I had many ideas of recipes that were influenced by the story. Some favourites like chocolate fudge cake sprung to my mind, but it was my sister Becky who suggested I baked honey cake for this post. And if you’ve read Matilda you will know one of the main characters in the story is lovely Miss Honey. So a honey cake seemed the perfect bake to choose!

This honey cake is sweet, with a beautiful light flavour from the orange zest and vanilla. It’s delicious sliced up, drizzled with extra honey, dusted lightly with icing sugar, and served with Greek yogurt and berries. So good and this tasty recipe couldn’t be easier to make! Get baking and come along and join the Matilda Bake Off!

Ingredients – 

(Makes 1 Cake – Serves 8) 

170g/6oz (1/2 cup) clear honey

140g/5 oz unsalted butter, softened

85g/3oz light brown sugar

2 medium free-range eggs, lightly beaten + at room temperature

200g/7oz (1 + 2/3 cup) self-raising flour, sifted

1 tsp orange zest

1/2 tsp vanilla extract

Honey Sugar Glaze –

1 tbsp honey

4 tbsp (60g) icing sugar (confectioners’ sugar)

1-3 tsp hot water

Method –

  1. Preheat oven to 180C/350F/ Gas Mark 3. Line the base of a 18cm cake tin with parchment. Grease the base and sides of the tin well with butter.
  2. Measure the honey, butter, sugar and vanilla into a medium saucepan – add a tablespoon of water and heat gently until it has completely melted – don’t get the mixture too hot (not boiling).
  3. Remove from the heat and add the beaten egg, flour and orange zest, and whisk to combine – try not to over mix.
  4. Spoon into the cake tin and bake for 40-45 minutes or until nicely risen and lightly golden on top. Allow to cool for a few minutes, then when cool enough to touch turn out onto a wire rack. For the glaze, mix together the honey, sugar and water. Then brush/drizzle over the warm cake. Leave to cool completely.
  5. Slice up and serve with fresh berries and cream, or Greek yogurt. I also like to drizzle over extra honey and dust with icing sugar.

Recipe inspiration from here 

Recipe Notes: 

  • Don’t open the oven door until at least the 40 minute mark. Otherwise you may risk the cake sinking.
  • If your cake develops a crack in the centre, as mine did, it is completely fine! It just looks even more homemade and I love that rustic look.
  • Feel free to omit the orange zest if preferred. You could also add approx. 1/2 tsp of ground cinnamon or ginger to the cake batter as well.
  • Best eaten on the day of baking – but it will keep in an airtight container at room temperature for up 3 days.
  • You can also warm a slice up and serve with custard, cream or ice cream.



My new favourite cake recipe! Fluffy, light and with an amazing honey flavour in each bite! A must bake!



Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext 

Peanut Butter Chocolate Chip Granola

Crunchy peanut butter and chocolate chip granola. The perfect mix of sweet ‘n salty flavour. If you love peanut butter, then this granola recipe is for you! 


Peanut butter granola has to be one of my favourite breakfast recipes. PB + chocolate = amazing flavour combo! I have always loved making my own granola – when it’s homemade you know exactly what’s gone into it and you can easily control the sugar levels. It’s also a super fun activity baking your own. Plus, because of the chocolate chips, this granola definitely feels like you’re eating dessert for breakfast!

Ever since I shared this delicious vanilla almond granola, I’ve been hooked on creating and testing out new granola recipes. So many granola recipes, so little time!

This peanut butter and chocolate granola is the perfect treat any PB lover out there! It’s actually a recipe re-do from a little while back. I finally got round to updating the pictures and the recipe slightly. I wanted to share the recipe all over again because it’s one of my favourites and doesn’t last long in our house!

The granola requires just a handful of ingredients, it’ll take you 30 minutes at tops to bake and makes a great breakfast treat any day of the week! You know it’s SO good because it even coerces me to get out of bed in the morning – which is usually a very hard thing to do! The granola makes a great snack too – you could easily add a handful of M&M’s or some roasted peanuts to the mix – I’m definitely going to try that next time I make it!


The recipe couldn’t be any simpler or easier to prepare. To start toss together oats and sugar. I use brown sugar in this granola, it adds a gorgeous caramel-y flavour and gives the granola a delicious crunchy texture. Then all you need to do is melt together peanut butter, oil, maple syrup and vanilla for added sweetness. Once melted, pour it over the oats and stir to coat. Spread out on baking sheets and then bake until golden. Easy peasy!

Once the granola is cooled I really like adding about 1/2 cup of milk chocolate chips – I sometimes add dark chocolate chips or cut up chunks of chocolate if that’s what I have in my store cupboard. Customise the recipe and make it your own! The granola has a very light peanut butter flavour, but if you prefer add another tablespoon or two and adjust to your own taste. I sometimes drizzle over melted peanut butter for an extra delicious touch!



Ingredients – 

300g (3 1/2 cups) jumbo rolled oats

2 tbsp brown sugar (optional)

65g (1/4 cup) smooth or crunchy peanut butter

60ml (1/4 cup) oil – I use rapeseed oil

60ml (1/4 cup) maple syrup or honey

1 tsp vanilla extract

100g (1/2 cup) milk or dark chocolate chips

Method –

1. Preheat oven to 350°F / 180°C / 160C fan / Gas Mark 4. Line a large baking sheet with baking parchment or a silicone baking mat.

2. In a large mixing bowl toss together the oats and brown sugar (if using).

3. In a small saucepan, on a medium heat melt together the peanut butter, oil, maple syrup and vanilla. Don’t get the mixture too hot.

4. Pour the melted peanut butter mixture over the oats and mix to combine. Make sure all the oats are evenly covered. Spread the mixture out over the baking sheet and bake for 20-25 minutes – stirring halfway through. Once the granola is cooked, it will be soft and lightly golden.

5. Leave the granola on the tray to cool. As it cools it will get crisp. Once completely cool, mix through the chocolate chips. Store in an airtight container or jar. Enjoy with milk or Greek yogurt and even drizzle over extra melted peanut butter!

choc peanut butter granola

More granola you must try! 

Vanilla Almond Granola 


Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext 

Enjoy the recipe! Happy Baking!