No-Churn Oreo Cookies ‘n Cream Ice Cream

Vanilla ice cream speckled with crushed Oreo cookies. No-machine and no-churn recipe perfect for whenever you crave ice cream! 


It’s no lie that I LOVE ice cream. I don’t think there is flavour I don’t like! But if I had to pick a few of my favourites, Nutella and cookies ‘n cream would top the list. I’ve already shared a delicious, 4-ingredient AND no-churn Nutella ice cream recipe on the blog (you should definitely make that too!), and as I was craving homemade ice cream, it seemed the perfect opportunity to whip up a quick batch of Oreo ice cream!

As the warmer weather is coming, this ice cream would be great to make and enjoy when it’s too hot to bake. The other bonus, the recipe only requires 4 ingredients to make!


Like all my no-churn ice cream recipes, this Oreo variation starts off with a vanilla base. Whisk together double cream and vanilla until soft peaks form. Then fold through a can of condensed milk, followed by crushed Oreo cookies. Simple. Easy. Delicious.

Spread the ice cream mixture out into a tin, cover and leave to freeze until firm. Patiently wait – this is definitely the hardest part!

Creamy with a sweet vanilla flavour and crushed Oreo chunks in every single mouthful, this ice cream will make a delicious treat anytime! It’s ridiculously delicious and SO easy to make! Grab the ingredients, head into your kitchen and go make this NOW!


Creamy, chocolatey and with chunks of cookies ‘n cream in each bite. This is definitely my BEST no-churn recipe to date! I’ll definitely be making it all summer long!

Ingredients –

500ml (approx. 2 cups) double cream (heavy cream), chilled 

1 1/2 tsp vanilla extract

1 x 397g (14oz) can sweetened condensed milk

18-20 Oreos, crushed + extra for decoration

Method –

1. Whisk the cream and vanilla until soft peaks form.

2. Add the condensed milk and fold until incorporated.

3. Fold in the crushed Oreos and mix to combine.

4. Spread the ice cream mixture out into a regular sized loaf tin or large airtight container. Scatter over a few extra Oreo crumbs and cover.

5. Freeze for at least 6 hours or until firm and scoop-able. Overnight for best results. Once ready to serve, scoop into waffle cones or bowls and enjoy!


LOVE ICE CREAM? Try these other amazing recipes!

Speculoos Cookie Butter Ice Cream

Nutella Ice Cream

Strawberry Shortbread Ice Cream

You can also follow What Jessica Baked Next on Instagram, Twitter, Pinterest and Facebook!

Enjoy the recipe everyone!


Black Olive, Red Onion & Tomato Focaccia

Rustic focaccia bread topped with black olives, red onion and sweet cherry tomatoes. Serve warm and toasty and dip into balsamic and oil. 


It’s been a while since I shared my last focaccia bread recipe on the blog. I really love focaccia, it’s my favourite to bake. I have shared a few recipes recipes already on the blog, one for this tasty basic Herb Focaccia or this Tomato, Parmesan & Herb Focaccia just being two of my particular favourites.

I first learn’t the art of making homemade focaccia whilst working at my local bakery – I used to bake this Caramelised Onion & Parmesan Focaccia all the time whilst at the bakery. (Yes, you guessed it right, parmesan is my favourite cheese!). Me and my mum often take it in turns to bake focaccia for my family to pack up and take for lunch. This focaccia and the toppings was inspired by a focaccia my mum baked the other day with black olives, sea salt and herbs from our garden. I loved the flavour from the olives and olive oil, but this time I thought I would experiment and top the focaccia with cherry tomatoes and red onion. For a sweet ‘n salty flavour contrast.

The flavours worked just beautifully. In my opinion you cannot go wrong with homemade focaccia and you can top this focaccia base with anything ingredients you like! It’s completely fail-proof and produces the softest, fluffiest bread with a perfect crisp exterior. Through baking, the onions caramelise slightly and get sweeter in taste, when you bite into the tomatoes, they burst a pool of sweetness and mixed with the salty black olives it really is a scrumptious mix.


Before baking the focaccia is a work of art! 


Simple and quick to make. To start, I take strong white flour – this is best to use when you’re making breads or enriched doughs because it has a higher gluten content and will create a better structured bread. Add to flour some salt, fast action dried yeast, a teaspoon of sugar, warm water and some extra virgin olive oil. Mix to a soft dough and then knead by hand until soft and elasticated. Pop into a lightly greased bowl and leave to rise. It couldn’t be any simpler!

Then once the dough has risen, I top the bread at this point. Gently press the tomatoes and olives into the dough, along with the red onion. Sprinkle over the aromatic herbs – I use a mix of  dried oregano and fresh rosemary and thyme. Leave to rise again until doubled in size – the flavours will get into the bread and flavour it even more.

Then drizzle with a little extra olive oil and some sea salt. Bake until golden and risen. Then slice up and enjoy! You’re going to love this!

Ingredients –

500g Allinson strong white flour

2 tsp salt

7g fast action dried yeast (1 packet Allinson Easy Bake Yeast Sachet)

1 tsp sugar

300ml (1/2 pint) warm water

50ml olive oil

Toppings – 

1/2 red onion, finely sliced

Black olives (you can also kalamata or green olives, if preferred)

2-3 sprigs fresh rosemary

A few sprigs fresh thyme

Dried or fresh oregano

1 tsp of sea salt

Olive oil, for drizzling

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 mix. 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.

3. Once kneaded, lightly oil a bowl and add the dough. Cover and leave to rise in a warm place until doubled in size.

4. When doubled in size lightly grease a 22 cm x 33 cm baking tin with a little oil. Add the dough and press out into the tin until roughly even. Cover the tray and again leave in a warm place until doubled in size.

5. Preheat your oven to 180 degrees C Fan / 200 degrees. Press the halved cherry tomatoes, olives and red onion on top of the dough. Scatter over the herbs, drizzle the focaccia with oil and then sprinkle over the sea salt. Press the herbs into the dough a little and create a dimple effect. Bake for 30-35 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!

Serving suggestion:

  • Serve warm and toasted dipped into olive oil and balsamic (this is my fave!).
  • Once cooled, slice into a square and in half again. Fill with cheese, prosciutto crudo and some dressed rocket leaves. This makes a delicious lunch on-the-go!
  • Dip into soup – I especially love serving homemade focaccia with a bowl of warming minestrone soup.


This focaccia would be great to pack up for summer picnics, served at BBQ’s or simply dipped into oil and balsamic for a light lunch. Authentic and tasty!

Enjoy the recipe guys!


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No-Bake Chocolate Peanut Butter Energy Bites + Cacao Hot Chocolate Recipe

This blog post is in collaboration with Creative Nature Superfoods. I’m sharing two delicious recipes using the raw cacao powder. I hope you enjoy! 

Healthy energy bites packed full of chocolate peanut butter goodness. Naturally sugared and great for a tasty on-the-go snack! They will super charge you through a long day! 


For an energising treat these are some of tastiest. I’ve made and eaten! It’s the first time I’ve ever made energy bites and I’ve definitely found my new go-to snack recipe! These are just like healthy chocolate truffles, but they happen to taste 100x better. I have to admit they’re not the prettiest bake that has appeared on my blog – but they certainly make up for that in the taste and in flavour.

Jam packed full of all the good stuff and lots of protein, plus they’re pretty addictive too. I found it super hard to stop at just one! My dad enjoyed these a lot and even asked me to make them again ready to snack on after his bike rides. They make a great healthy snack perfect for workouts.

The energy bite mixture is combination of rolled oats, desiccated coconut, peanut butter, flax seeds, honey, vanilla and Creative Nature Superfoods cacao powder. It was my first time baking with cacao powder – it’s completely raw and sourced in the Peruvian Rainforest. It’s also naturally rich in flavonoids and 100% natural taken from the raw cacao bean.



{Makes approx. 20 bites}

Ingredients –

 1 cup (dry) old-fashioned rolled oats (also known as porridge oats)

2/3 cup desiccated coconut or toasted coconut flakes

125g / 1/2 cup smooth peanut butter

1/4-1/2 cup ground flax seeds (golden linseeds)

1/3 cup honey

1/4 cup Creative Nature raw cacao powder

1 tsp pure vanilla extract

Method –

– Stir all the ingredients together in a medium sized mixing bowl. Once throughly incorporated cover the bowl and chill in the refrigerator for 30 minutes – this allows the mixture to become firm and makes it easier to roll later.

– Once chill roll into approx. 20 small balls. I use a truffle scoop to do this! Store in an airtight container in the refrigerator for up to 1 week.

{Recipe inspiration from Gimme Some Oven}


Cacao Hot Chocolate 


Comforting hot chocolate. Nothing compares to a steaming, hot mug of pure chocolatey goodness. I love hot chocolate anytime of year, it’s perfect for those cozy winter nights or great in the summer for a treat.

My hot chocolate has an almond milk base and is beautifully rich, spiced and flavourful. The addition of orange peel and cinnamon to the hot chocolate enhances and works especially well with the cacao powder. I used the wonderful raw cacao powder from Creative Nature Superfoods again to make my hot chocolate, it’s fantastic and great in all aspects of baking.

To make this amazing treat, I take almond milk – you could swap that for rice milk, hazelnut milk or regular milk. I heat it gently then add a tablespoon of the raw cacao powder along with some chopped dark chocolate, a little bit of brown sugar, some vanilla extract, a cinnamon stick and some fresh orange peel. Then all that’s left to do is whisk the mixture until all the chocolate has melted and it’s starting to boil. I now take the hot chocolate off the heat and strain it – this removes the cinnamon stick and orange peel which are there to lightly flavour the beverage. Then the next step is optional, I like to blend the hot chocolate to make it frothy and lighter. And the final step is to drink and enjoy!

This whole recipe will take you just 2 minutes to make! Serve piping hot and you can even top each cup with a swirl of whipped coconut cream too! It’s a dream to drink and will make you feel warm and cozy. Dip your favourite cookies or biscuits in and enjoy!

{Makes 1}

Ingredients –

1 cup almond milk (you can also use rice any milk you like)

1 tbsp raw cacao powder or unsweetened cocoa powder

1 1/2 tbsp dark chocolate, chips or chopped

1 tbsp brown sugar or honey/maple syrup

1/2 tsp pure vanilla extract

1-2 cinnamon sticks

A few pieces of orange peel

Method –

1. In a small saucepan add the almond milk. Heat gently to warm. Then add the cacao powder, dark chocolate, sugar, vanilla, cinnamon stick/s and the orange peel and whisk to combine.

2. Keep whisking to warm through until all the chocolate has melted and the hot chocolate is at your preferred serving heat.

3. Once warm enough, strain the hot chocolate and blend to froth slightly. Enjoy!

Note: This recipe is optionally raw and vegan. 

I hope you enjoy these two recipes using cacao powder! Head over to and grab the ingredients to make these two recipes!


Nutella Cupcakes

Rich chocolate fudge cupcakes topped with creamy Nutella buttercream frosting. You will be baking these gorgeous cupcakes over and over again!


I first shared a Nutella cupcake recipe in the first few months after I started my blog. I remember I spent years baking cupcakes and experimenting with buttercream recipes. When I made Golden Oreo Cupcakes I mentioned on that post that I’d finally perfected vanilla buttercream frosting. After a fair amount of recipe trials (and fails) I’ve now made the BEST creamy dreamy Nutella buttercream frosting you will ever try! It’s seriously delish. So much so I could pretty much eat it by the spoonful…

This frosting is pure heaven for any Nutella lover. It has an incredibly light Nutella flavour and it doesn’t distract or overpower chocolate flavour of the cupcakes, making this combo a heavenly match.

Light, fluffy, creamy and just SO addictive. The recipe comes with a warning. You will probably devour it before you even get a chance to ice the cupcakes. I piped a beautiful swirl of frosting onto each cupcake, using my favourite open star nozzle – I love the fact the icing has the look and texture of soft serve ice cream!

I take a classic, rich chocolate cupcake, the secret ingredient being freshly brewed coffee. Coffee + chocolate = ultimate rich chocolate flavour. Another thing I have learn’t over the years is that chocolate cupcakes or cakes should always be a liquid batter. The more runny the batter, the more fudgy your cake or cupcake will be. I use an ice scoop to divide the batter between the paper liners, I like the reassurance that each cupcake will be the same size and bakes evenly. During and after baking these cupcakes your kitchen will be filled with the sweetest, chocolate-liest aroma. That’s definitely another reason why I love chocolate cupcakes so much!


For the Nutella buttercream frosting, I use my a simple and very easy-to-make frosting. Start by creaming your butter a little. It’s vital you have your butter really soft to avoid a lumpy frosting < not appetising! Tip: I leave my butter out overnight to make sure it’s really soft and perfect for creaming. Then add the icing sugar and vanilla and cream until fluffy and airy, now add the Nutella and the cream and mix until combined. The small dash of cream or milk will really lighten the frosting and make it easier to pipe. I use my favourite Wilton 1M swirl, but if preferred you can simply dollop and spread the frosting on with a butter knife.

Then to finish, I like to decorate each cupcake with some cute chocolate sprinkles, Ferrero Rocher chocolates (I’m addicted to those too…). I also decorated a few of the cupcakes which weren’t pictured with chopped toasted hazelnuts. YUM !

Feel free to decorate in any way that takes your fancy. I love decorating these with chocolate M&M’s or a few tart raspberries! But I definitely think chopped Reese’s or milk chocolate chips would be AMAZING too.


Moist and fudgy chocolate cupcakes are swirled high with the creamiest Nutella buttercream frosting. I simply cannot think of a more delicious chocolate treat to make and eat! Give these a go – you will adore them! ;)

Ingredients – 

(Makes 10-12 cupcakes)

Chocolate Fudge Cupcakes – 

1 cup (120g) plain flour (all-purpose)

1 cup + 2 tbsp (225g) granulated sugar

1/3 cup (35g) cocoa powder

1/2 tsp bicarbonate of soda (baking soda)

1/4 tsp salt

1/2 cup (120g) unsalted butter, melted and still warm 

2 large free-range eggs, at room temperature 

1 tsp vanilla extract

1/2 cup (120ml) freshly brewed coffee or boiling water

Nutella Buttercream Frosting – 

1/2 cup + 2 tbsp (150g) unsalted butter, softened

3 cups (300g) icing (confectioners’) sugar, sifted

1 tsp vanilla extract

200g Nutella or other chocolate hazelnut spread

3-4 tbsp double cream or milk

Decorations –

Toasted chopped hazelnuts

Ferrero Rocher chocolates

Chocolate sprinkles

Method –

  1. To make the cupcakes: Preheat oven to 175 degrees C. Line a cupcake tin with 10-12 paper liners and set aside. In a large mixing bowl whisk together the flour, cocoa powder, sugar, baking soda and salt until combined.
  2. Add the melted butter, eggs and vanilla and beat until incorporated.
  3. Add half the boiling water/coffee and continue to beat the mixture.
  4. Add the remaining water and continue to beat until smooth. Equally distribute the cupcake batter between the paper liners, filling 2/3 of the way up – I use an ice cream scoop to do this or you can use a pouring jug.
  5. Bake the cupcakes for 18-20 minutes or until a cake tester comes out completely clean when inserted into the centre of the cupcake. Leave to cool in the tin for 10 minutes, then carefully remove and place on a wire rack to finish cooling fully.
  6. To make the frosting: In a stand mixer fitted with the paddle attachment. Add the softened butter, mix on a low speed to soften slightly.
  7. Add the icing sugar and starting on a low speed mix until the butter and sugar are combined. Then turn the speed up to medium and beat for 5-7 minutes or until creamy and fluffy. Make sure you scrape down the sides of the mixer halfway through to ensure even mixing.
  8. Now add the Nutella and cream and beat until combined.
  9. To decorate the cupcakes: Fit a disposable piping bag with your favourite piping nozzle. Fill the bag with the frosting. Pipe even swirls of the frosting on each cupcake.
  10. Finish with a choice of chocolate sprinkles, Ferrero Rocher chocolates or chopped toasted hazelnuts. Enjoy!

Cupcake recipe: Adapted from Alice Medrich 

Nutella Buttercream Frosting: What Jessica Baked Next… original recipe 

Recipe Notes:

  • I use melted butter. But you can easily use softened butter.
  • This cupcake recipe requires the eggs to be at room temperature. If you store your eggs in the fridge, before making the cupcakes, place the eggs in a bowl or glass of warm water for 5-10 minutes.
  • For the frosting I like to add a few tablespoons of double (heavy) cream. The cream makes the frosting lighter and it will have a creamier texture. If preferred, you can substitute with milk, but the frosting will not have a such a creamier texture.
  • The frosted cupcakes will keep in an airtight container for up to 3 days.


If you’re a BIG Nutella fan, then you should definitely give my No-Bake Ferrero Rocher Cheesecake recipe a shot! It’s the most popular recipe on the blog and has even been featured in a well known food magazine before! I hope you give these cupcakes a go, they’re delicious!


More cupcake recipes you must try!

Golden Oreo Cupcakes

Banana Cupcakes with Cream Cheese Frosting 

Sticky Toffee Pudding Cupcakes 


Keep up to date with me on Instagram, Twitter, Pinterest and like my Facebook page. I love seeing what you bake from my blog – #whatjessicabakednext.


Browned Butter Chocolate Chip Cookies

Delicious chocolate chip cookies with brown butter. Soft, chewy and delicious sprinkled with sea salt!


So today I’m FINALLY sharing my first recipe for classic chocolate chip cookies! Cookie lovers rejoice!

I love regular chocolate chip cookies. But I LOVE cookies even more when there’s brown butter involved.

I’ve made and experimented with many chocolate chip cookie recipes over the years, but this is definitely one of the best to date. The recipe is adapted from Kitchen by Nigella. The exterior is crisp, the inside is chewy and soft and everything a perfect cookie should be. I use my own homemade brown butter – which transforms the cookie and makes it even more delicious. The brown butter mixed with the brown sugar gives the cookie dough a divine caramel flavour. Which as you guessed is amazing. Chocolate + caramel + cookies = heaven.

Soft, chewy and crisp. These cookies are perfectly comforting with a glass of ice cold milk. I also love the idea of sandwiching these cookies with a scoop of vanilla ice cream! I really like sprinkling my cookie with a little sea salt before devouring, the mix of sweet and salty flavour is so good.


Makes approx. 14 large cookies

Ingredients – 

150g (1/2 cup + 2 tbsp) unsalted butter, cut into small cubes

125g (2/3 cup) light brown sugar, packed 

100g (1/2 cup) caster or granulated sugar

2 tsp pure vanilla extract

1 whole free range egg + 1 egg yolk, at room temperature 

300g (2 1/2 cups) plain flour

1/2 tsp baking soda

275g milk chocolate chips

sea salt, for sprinkling 

Method –

1. To brown the butter: Melt the butter in a medium sized pan or skillet – I use this tutorial whenever I make brown butter. Note: be careful of burning of the butter! Once browned, allow to cool for a few minutes, then pour into a small airtight container and chill in the refrigerator for at least 1 hour or 30 minutes in the freezer.

2. To make the cookie dough: In a large mixing bowl add the softened brown butter (regular soft butter, if you’re not using the brown butter.) Add the sugars and vanilla and beat on medium speed for 2-3 minutes or until well combined. Add the egg and egg yolk and beat until the mixture is light in colour and fluffy.

3. Add the flour, baking soda and mix or fold in until just combined. Then finish by folding in the chocolate chips. Pop the cookie dough into a clean bowl and cover with clingfilm. Leave to chill in the refrigerator for at least 2 hours. Once chilled, preheat oven to 170°C/325°F/ Gas Mark 3. Line two large baking sheets with baking parchment. Roll the cookie dough into approx. 14 large cookie balls or use an American 1/4 cup measure and drop onto the lined tray.

4. Bake for 15-17 minutes or until lightly coloured. Leave the cookies to cool on the baking sheets for 5 minutes, then transport to a wire rack to finish cooling completely.

5. Once cooled, serve with a glass of ice cold milk or sandwich with ice cream.


Enjoy the recipe!


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Saffron Rice

Fluffy aromatic buttered saffron rice. A classic and delicious side dish.


I absolutely adore simple and easy dishes. They’re especially convenient for busy working families with hardly any time to make a delicious and tasty dinner. Rice dishes in particular are a great standby for hectic weeknight dinners. Rice is a basic store cupboard ingredient and my recipe proves it can be transformed into something special with just a handful of extra ingredients!

This rice is amazing and it’s always a big hit with my family. It’s quick to make and with a buttery and fragrant flavour it makes a tasty side dish that is luxurious and will impress any dinner guest who tastes it. I decided to combine one of my favourite ingredients in my herb and spice cupboard, saffron. I often use saffron in my Spanish recipes like paella (recipe for that will be coming soon!) and homemade sauces. This rice recipe is very adaptable as you can add a small handful of cardamom pods, cloves, a little pinch of turmeric and a cinnamon stick and easily turn the recipe into pilau rice ready to serve with your favourite curry.

I’ve been making and creating my own rice recipes for a little while now. I shared this amazingly good One-Pot Mexican Rice recipe a while back when I’d just started blogging and it still remains one of my favourite dishes.


The rice is speckled with beautiful saffron threads. I love the rich flavour the saffron adds. To prepare the rice it’s very important to have your mis en place prepared beforehand. I take two smallish pinches of saffron threads and I soak the saffron in boiling water for 10 minutes. The soaking allows the oils to be released and the flavour will become stronger. Saffron is the world’s most expensive spice but it can be found at an affordable price if you look around at your local supermarket.


Whilst the saffron is soaking you have the opportunity to prepare your other ingredients. I finely diced a small white onion and minced up a couple cloves of garlic. To cook the rice, melt the butter and oil in a large saucepan. Caramelise the onion and then add the garlic and a bay leaf – caramelising the onion again will add more depth of flavour and a little sweetness. Tip the rice into the pan and toast slightly so it can be coated fully in the butter mixture. Then all that’s left to do is to pour in the stock and leave the rice to simmer away until cooked.

Once cooked I always take rice off the heat and leave it to rest for another 5-10 minutes. This allows the rice to steam a little longer and makes it fluffier – it’s one of the most vital steps in making perfect homemade rice! Fluff with a fork and then serve up!

This rice can also be served alongside many dishes – I love to serve it with curry or my mum’s Spanish roast chicken. But the rice is great enjoyed on it’s own too! I hope you give this a go and most all enjoy it!


(Serves 4-6 generous portions) 

Ingredients – 

2 pinches saffron threads

2 tbsp boiling water

30g (2 tbsp.) butter

1 tbsp oil – vegetable or canola oil

1 small white onion, finely diced

2 cloves garlic, minced

1 bay leaf, torn 

2 cups rice (you can use basmati or long grain rice)

3 1/2 – 4 cups chicken or vegetable stock

Salt and cracked black pepper, to taste 

Fresh parsley, to serve (opt)

Method – 

1. Add the saffron threads to a small bowl. Pour over the 2 tablespoons boiling water, mix and leave to stand for 10 minutes.

2. In a large saucepan gently melt the butter and oil. Add the chopped onion, season well with salt and pepper and sauté on a medium heat for 3 minutes. Now add the minced garlic and bay leaf and continue cooking for a further minute until fragrant.

3. Add the rice and toast for 2 minutes. Now add the stock and the saffron infusion you pre-made earlier and stir to combine. Bring up to the boil and then once boiling turn down the heat to low and allow the rice to simmer covered for 15 minutes or until all the liquid has been absorbed and the rice is cooked fully.

4. Once the rice is cooked, take off the heat and leave on the side for 5-10 minutes. Fluff the rice up and adjust seasoning, if needed.

5. Serve warm with a sprinkling of parsley.


Note: To make this dish Vegan omit the butter and add an extra 1 tbsp oil or 30g of your preferred butter subsitute. 


Enjoy the recipe everyone!


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Lemon & Raspberry Swirl Sweet Rolls

Fluffy lemon and raspberry swirl sweet rolls. My favourite weekend breakfast recipe! 


I was inspired to create my own yummy morning recipe when I heard about a partnership between Casper and the Infatuation for their very own “#BreakfastInBedFest”. Casper is a memory foam mattress company based in NYC who believes bed time is the best time, and there’s nothing better than waking up to breakfast in bed. It leave us a better reason to stay in bed longer anyways, right?!

I’ve taken my Triple Lemon Sticky Buns recipe and added some beautiful raspberry flavour to the mix! These sweet rolls are beyond heavenly and incredibly fluffy, buttery and delicious! I can’t think of anything better to wake up to eat in the morning than a sticky bun!

 As part of this blogging project #BreakfastInMyBedFest with Casper Sleep and The Infatuation I was asked to share a great breakfast recipe ready for Mother’s Day. For my readers from the States these would make the perfect Mother’s Day brekkie for your mom! My mum is lucky I’ve decided this year to celebrate Mother’s Day twice {we celebrated it back in March in the UK!}, so I baked these and surprised my mum over the weekend with a freshly baked batch of what I like to call pure fluffy sweet roll heaven. And they did not disappoint! Plus there really is nothing than spending the weekend eating the BEST EVER sticky buns in bed!

As soon as these left the oven in his true form my dad hinted that he wanted to try one! So I quickly whipped up a delicious tangy lemon sugar icing and drizzled it all over each sweet roll! Then the important step came next. Devour them! That’s definitely the best part of making sticky sweet rolls, taking the very first bite.



When you bite into each sweet roll you get a flavour explosion of raspberry jammy goodness. As you can imagine it really is a dream to eat these! When the sweet rolls bake the raspberries transform into a tangy jam filling. Then comes the sticky lemon glaze – which again I could eat by the spoonful…

{Makes 12-14 rolls}

Ingredients –

550g strong white bread flour

14g fast action dried yeast

55g caster or granulated sugar {superfine sugar}

85g unsalted butter, softened

250ml semi-skimmed milk

1 large free-range egg

1 lemon, zested

Raspberry Lemon Filling –

285g (10 ounce) packet of frozen raspberries {not thawed}

80g caster sugar

1 tsp cornflour {cornstarch}

1 lemon, zested {optional}

Method –

1. Make the dough: In a large stand mixer, add the flour, yeast, sugar and the zest. Mix gently on low speed just to combine. Then add the butter and rub in fully, until no lumps of butter remain. Now gently heat the milk in a small saucepan until it’s just warm and you can still poke your finger in without it burning. Then on a low speed, gently pour the milk in and add the egg, mix until a soft and sticky dough comes together. Then knead for another 5-7 minutes or until you have a soft and well elasticated dough. Now remove the dough from the mixer and knead gently on a board for about a minute just to bring it together into a ball. Place back in the bowl, cover fully with cling film and then leave somewhere warm for 1-2 hours or until the dough has doubled in size.

2. Make the filling: In a medium bowl toss together the sugar, frozen raspberries and cornflour. Roll the dough out on a flour surface to roughly 20cm x 50cm. Scatter the raspberry sugar filling evenly over the dough. Roll up tightly into an 18-inch log. Using a sharp knife, cut into 12-14 pieces. Place the rolls in the greased tin, making sure they’re well spread out. Then cover with cling film (plastic wrap) and leave in a warm place for another hour or until they’ve joined up and doubled in size.

3.To bake: Preheat your oven to 180 degrees C. Bake the buns for 20 minutes. Then allow too cool completely to room temperature. For glaze, just combine the icing sugar and lemon juice, mix until you have a smooth and drizzling consistency. Then drizzle liberally all over the baked buns. Finish with a little extra zest and then enjoy!

Just waiting to be glazed! These buns are my favourite to make and celebrate the weekend with. I love to enjoy one for breakfast with a warm cup of coffee! You NEED to run to your kitchen right NOW and make these ASAP!

raspberry swirl rolls

Enjoy the recipe! Surprise your mom with these for Mother’s Day!