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No Bake Maltesers® Crunch Bars

No Bake Maltesers® Crunch Bars

No Bake Maltesers® Crunch Bars
It's been a bit of an illness fest here this week. I haven't had tonsillitis since I was at University and I'd forgotten just how horrible it is (thank you to several people on Twitter who gave me some fab home remedies to try, especially gargling with echinacea tincture). Me and the 10 year old are now just about over the worst, so we can hopefully enjoy the weekend ahead of us...and hope none of the others succumb.

I'm not very good at lying in bed though, even when I'm ill, so when I was fully dosed up with ibruprofen and paracetamol yesterday I took to the kitchen to make these little gems. Oh My Goodness, they are amazing. I usually use butter and syrup for no bake tiffin style bars, but I decided to add one of those squeezy tubes of condensed milk too and it worked really well. It gave the bars a slightly chewy texture which everyone seemed to like. Perfect for kids parties...or for when your ill. They've pretty much been gobbled up already.
No Bake Maltesers® Crunch Bars


  • You can try using other chocolate such as Crunchie bars or Kitkats, or a mixture of different ones. Just make sure they add up to roughly the same amount as the recipe states.
  • Add a handful of pecan nuts for crunch and a handful of raisins for extra sweetness if you like.
  • The crunch bars are best eaten within 2 days as the Maltesers® start to soften over time. They still taste great a week later but the texture will be less crunchy.
  • These bars are ideal for children's parties and to make them extra special, a drizzle of white chocolate on top would give them the wow factor.


No Bake Maltesers® Crunch Bars


Yield: 20 squaresPin it

No Bake Maltesers® Crunch Bars

prep time: 15 MINScook time: total time: 15 mins
A no bake tiffin style bar using Maltesers® and digestive biscuits.


  • 200g Digestives, crushed
  • 200g Dark Chocolate
  • 170g Tube of Condensed Milk
  • 40g Butter
  • 1 TBSP Syrup
  • 1 x 166g bag of Maltesers®, crushed
  • 1 x 93g bag of Maltesers® left whole
  • For the topping:
  • 200g Milk Chocolate
  • 20g Butter


  1. Line as 20cm square baking tin with baking paper.
  2. In a large bowl, melt the dark chocolate, condensed milk, butter and syrup in the microwave then stir in the crushed digestives, crushed maltesers and whole maltesers. Spoon into the tin and level off. Place in the fridge whilst you make the topping.
  3. In another bowl, melt the milk chocolate and butter in the microwave and then spread on top of the base. Chill for at least 3 hours before cutting into squares.

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No Bake Maltesers® Crunch Bars

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Beth Sachs
Cheeseboard Macaroni Bake

Cheeseboard Macaroni Bake

Cheeseboard Macaroni Bake
Well, we've made it into 2018 (albeit with that horrible aussie flu sweeping through the house) and into my 10th year of food blogging!  Today's recipe is this yummy cheeseboard pasta bake, a great way of using up all of those odds and ends of cheese left over in your fridge from Christmas. As my Twitter profile attests, I'm a bit of a self confessed cheese fiend and along with pasta, it's my ultimate comfort food. I can't be without cheese of some sort in my fridge and right now I'm staring at two 400g blocks of cheddar, parmesan, stilton, feta, gouda and cream cheese 😀.

To me, this cheeseboard macaroni bake is my idea of comfort food heaven and I could quite easily eat this every day forever more. Perhaps not ideal if you're on a January diet, although you can always serve it with a big green salad to make you feel better, but it's so good, so homely and so so rich - proper yum!
Cheeseboard Macaroni Bake


  • You don't have to use macaroni - penne or fusilli would work well too.
  • Use any types of cheese you like. Just make sure the total quantity adds up to 300g. I used cheddar, gruyere and blue cheese.
  • If you like it extra cheesy add 2 TSP of dijon mustard (instead of 1) as it really brings out the cheesy flavour.
  • You could add in some cooked chopped bacon or cooked chicken for extra protein, or alternatively some chopped sun dried tomatoes and sweetcorn for more veggies.
  • Serve with a crisp green salad or steamed veg.


You might like some of my other recipes where cheese and macaroni are the main ingredients!
  1. Butternut Squash and Sage Macaroni Cheese from Jam and Clotted Cream
  2. Honey Ale Mac n Cheese from Jam and Clotted Cream
  3. Pressure King Pro Macaroni Cheese from Jam and Clotted Cream
Here are some other cheesy recipes from some of my favourite food bloggers.

Cheeseboard Macaroni Bake


Yield: 4 adult portionsPin it

Cheeseboard Macaroni Bake

prep time: 20 MINScook time: 30 MINStotal time: 50 mins
A cheesy macaroni bake using up left over cheese from Christmas.


  • 250g Macaroni
  • 50g Butter
  • 50g Plain Flour
  • 500ml Whole Milk
  • 170g Tin Evaporated Milk
  • 1 TBSP Cider Vinegar
  • 1 TSP Dijon Mustard
  • 1 TSP Marmite
  • Pinch of Cayenne Pepper
  • 300g Cheese (either grated or cubed) - I used cheddar, gruyere and blue cheese


  1. Preheat the oven to 180°c (160°c fan). Bring a pan of salted water to the boil and cook the macaroni, drain and set aside.
  2. Meanwhile, in a saucepan, melt the butter on a medium heat then stir in the plain flour. Let it cook for a couple of minutes whilst continuously stirring before adding the whole milk.
  3. Turn up the heat then stir continuously (I use a whisk to prevent lumps forming) until the sauce starts to bubble and thicken.
  4. Take the sauce off the heat and add in the tin of evaporated milk, grated or cubed cheese,  cider vinegar, dijon mustard, marmite, cayenne pepper. Stir until everything is combined.
  5. Add the macaroni to the cheese sauce, stir well then spoon into an ovenproof dish and bake for 20-30 minutes until golden. Serve with a green salad or veggies.

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Cheeseboard Pasta Bake

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Beth Sachs
Raspberry & White Chocolate Cheesecake Bars

Raspberry & White Chocolate Cheesecake Bars

Raspberry & White Chocolate Cheesecake Bars
Hello everyone! I hope you all managed to enjoy the festive season. Sod's law I was ill on Christmas Day (just the really horrible cold virus that seems to be doing the rounds), so thankfully my mum was cooking Christmas dinner as I definitely would not have been capable. We hosted a couple of big parties at our house this week and had some of hubby's family over on Boxing Day for food and games, so other than feeling a bit under the weather, it's been a busy couple of weeks.

I'm a bit partied out to be honest and if I never see another buffet again it will be too soon... BUT I will make room for just one more buffet on New Years Eve - a little tradition we have started with the kids. We haven't been out for the past few years and to be honest I think I actually prefer staying in, eating nice food, drinking nice wine and playing some games. Maybe I'm just getting old!

As well as getting old, I also crave routine and order in my life, so I'm REALLY looking forward to the decorations being packed away tomorrow (kids aren't impressed but they go up the first weekend in December so they can't really complain) and the house getting a good clean. Then it's a few more days of eating and drinking what I want before detox January begins. I've done dry January for the past few years as well a bit of a food detox. My body will be craving this come the 1st of January.

As a bit of a last hurrah though, I've made a batch of these yummy white chocolate and raspberry cheesecake bars, ready for our little party on New Years Eve and I'll enjoy them while I'm still allowed to eat naughty things. They are really easy to make, despite the rather long recipe and method and are most definitely worth the effort.

I hope you all have a good new years eve, whether it's an early night with a cup of tea or an all night party with copious amounts of booze! See you on the other side.
Raspberry & White Chocolate Cheesecake Bars


  • Try swapping the raspberries for blueberries or strawberries.
  • The bars can be made and then frozen for up to three months. Just take them out of the freezer and allow them to defrost fully before eating.
  • They can be served as part of a buffet or even as a dessert with some clotted cream or ice cream.


Raspberry & White Chocolate Cheesecake Bars


Yield: 12 barsPin it

Raspberry & White Chocolate Cheesecake Bars

prep time: 15 MINScook time: 45 MINStotal time: 60 mins
An easy raspberry cheesecake bar recipe. Perfect for a buffet dessert.


  • For the raspberry sauce:
  • 100g Raspberries
  • 1 TBSP Caster Sugar
  • 1 TSP Lemon Juice
  • For the cheesecake:
  • 100g Full Fat Soft Cheese
  • 1 TSBP Caster Sugar
  • 1 TBSP Plain Flour
  • 1 Egg
  • For the base:
  • 225g Unsalted Butter, softened
  • 200g Light Muscavado Sugar
  • 100g Caster Sugar
  • 150g White Chocolate Chips
  • 3 Eggs
  • 1 TSP Vanilla Extract
  • 200g Plain Flour
  • 1/2 TSP Baking Powder
  • 50g Raspberries


  1. Put the raspberry sauce ingredients in a small pan and simmer on a low heat until raspberries burst and turn to a thick sauce. Sieve into a bowl and discard the seeds.
  2. Preheat oven to 180°c  (160°fan) and line a 20 x 30cm brownie tin with greaseproof paper.
  3. Beat the cheesecake ingredients in a bowl until smooth and set aside.
  4. For the base mixture, put the butter, sugars and 100g of the white chocolate in a pan and melt on a low heat. Leave to cool for 10 minutes.
  5. Beat the eggs into the cooled base mix then add the vanilla extract before sifting in the flour and baking powder. Fold in the remaining white chocolate chips and the raspberries then pour into the lined tin.
  6. Spoon the cheesecake mix over the base mix then swirl into the batter. Dollop on teaspoons of the raspberry sauce and swirl again.
  7. Bake for 45 minutes. Cool completely in the tin before cutting into squares.

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Raspberry & White Chocolate Cheesecake Bars

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Beth Sachs
HelloFresh Ultimate Christmas Dinner Guide + Giveaway

HelloFresh Ultimate Christmas Dinner Guide + Giveaway

HelloFresh Christmas Dinner
I'm a bit of an organisation and list freak at Christmas (especially when it comes to Christmas lunch), but for those of you who aren't, HelloFresh can help! This year, HelloFresh have produced a very handy 'Christmas Dinner Guide' which gives information on everything you need to know about preparing for your Christmas feast, including all important timings and fail safe recipes. There's a nifty checklist on things you can do the night before, such as peel and chop the veggies, make the gravy and most importantly, make sure the turkey is defrosted! So, whether you're catering for 4 or 40, your Christmas dinner will be a success! Promise.
The cheat sheets also have some lovely recipes for your Christmas classics, including the perfect roast potatoes, a yummy sounding braised red cabbage and everyone's favourite - the brussels sprout (pancetta seems to be key here!).
Roast Potatoes


If you haven't heard of HelloFresh, they offer seasonal, fresh meal boxes all year round, to fit in with your lifestyle. You get to decide the recipes from a weekly menu and also how many you are catering for. HelloFresh will then deliver those recipes and fresh ingredients to your door, every week, so you can cook delicious dinners of your choice. They've got recipes to suit meat eaters and vegetarians, families to couples and for low calorie diets too.

The HelloFresh chefs create new recipes every week with buckets of flavour and take between 30 and 50 minutes to cook at home. Whether you want recipes from around the world, or classics with a twist, you control what's in your box.

HelloFresh are giving you the chance to win one of their recipe boxes this Christmas. All you have to do to be in with a chance of winning is complete the Rafflecopter widget below. UK entrants over the age of 18 only please.
a Rafflecopter giveaway

Disclosure: This is a sponsored post. All thoughts are my own.
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Beth Sachs
Easy Chocolate Orange Mousse

Easy Chocolate Orange Mousse

Easy Chocolate Orange Mousse
I'm usually not one to blow my own trumpet, but I have to say these chocolate orange mousses are AMAZING. So amazing in fact, I'm going to make them again for our Christmas Day dessert this year for all the pudding haters in the family (which is pretty much everyone except me and my Father in Law!). The most difficult part of the recipe is melting the chocolate, so it's a brilliant recipe to have up your sleeve whatever your level of ability in the kitchen.

I love Terry's chocolate orange, so I needed no excuses to buy a 'few' extra for recipe development purposes. However, if you can't get hold of a proper chocolate orange, you can use any other orange flavoured dark chocolate instead. Don't worry if you don't normally like dark chocolate either, because when it's been combined with the cream and condensed milk it really mellows the bitterness. My kids, who aren't massive fans of dark chocolate, gobbled them up and asked for seconds.

An added bonus with these mousses is that they are also suitable for people that can't eat raw egg....because they don't have any in.  A real winner on many levels and I know you are going to love them. We certainly do.
Easy Chocolate Orange Mousse


  • For a boozy version add a splash of orange liqueur instead of the orange juice in the recipe.
  • The recipe can be easily doubled to feed a crowd and the mousse can be served in a large dish rather than individual ramekins if you prefer. 
  • The mousses can be made up to three days ahead, perfect for the busy Christmas period.
  • For extra decadence, serve the mousses with Cornish clotted cream.


Easy Chocolate Orange Mousse


Yield: 6

Chocolate Orange Mousse

prep time: 15 MINScook time: total time: 15 mins
An easy, eggless, chocolate orange mousse recipe made with Terry's Chocolate Orange and condensed milk.


  • 157g Terry's Dark Chocolate Orange, broken into segments
  • 175g Condensed Milk
  • 250ml Double Cream
  • 2 TSP Freshly Squeezed Orange Juice
  • Chocolate Orange Segments and Icing Sugar to serve


  1. Place the chocolate in a large microwaveable bowl and melt in the microwave (I cook for 30 seconds then stir and repeat until it's melted).
  2. Place the condensed milk and double cream in a large bowl and whisk (I used a handheld electric whisk) until soft peaks form.
  3. Stir 1/3 of the cream into the cooled chocolate mixture and stir then gradually fold the chocolate cream into the whipped cream mixture before adding in the orange juice.
  4. Spoon into 6 ramekins and chill for 1 hour (or up to 3 days). Serve with a segment of chocolate orange and a dusting of icing sugar.

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Easy No Egg Chocolate Orange Mousse
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Beth Sachs
Enjoy A Yummy Christmas With M&S

Enjoy A Yummy Christmas With M&S

Enjoy A Yummy Christmas With M&S #mandsxmas17
 I collected a gorgeous hamper to review from my local M&S last week, full of products from their yummy Christmas range. Read on to find out what we thought....


Salted Caramel Pinecones
The kids absolutely loved these cute salted caramel pinecones and have instructed me to go and buy some more. They would make good grown up sweet treats at a Christmas drinks party too, so I might buy a few extra just for the adults.


M&S Cookies
All butter salted caramel flavour cookies with crunchy caramel flavour pieces and Belgian milk chocolate chunks, half coated in milk chocolate. A lovely all rounder, perfect with a mug of hot chocolate by the fire after a long winter walk.


Chocolate Coated Gingerbread Latte Cookies
All butter ginger spiced cookies with rich brazillian coffee, white and dark chocolate chunks and half coated in dark chocolate. These more grown up cookies would be ideal to take into the office this festive season to enjoy with your morning cuppa. It's up to you whether you want to share them with your colleagues.


Bucks Fizz
A fruity sparkling cocktail with flavours of citrus and berry fruit. At only 4% alcohol volume, it would make the ideal drink to serve with your Christmas Day breakfast (we usually have scrambled eggs with smoked salmon here but this year we're going sweet with some Cinnamon and Clementine Rolls made in my breadmaker).


M&S Crisps
Who doesn't love a posh crisp at Christmas and M&S have certainly delivered on this front. The Bloody Mary handcooked crisps are particularly stunning, made with Highland Burgundy Red British potatoes and seasoned with tomato, Worcestershire sauce and the all important vodka.


Paddington Bear Marmalade
Thanks to a new movie and his starring role in the M&S Christmas campaign, Paddington is more recognisable than ever this year! M&S have released this limited edition jar of Thick Cut Paddington Marmalade which would make a lovely stocking filler for any Paddington fans out there. The M&S website also has lots of recipe ideas for the marmalade, including the gorgeous sounding extra sticky marmalade glazed camembert!

Disclosure: I was given these products for review purposes. All thoughts are my own.

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Beth Sachs

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