Category Archives: Lunch box ideas

The 100 cookies recipe (and they freeze well too!)

This week I thought I’d road test the 100 cookies recipe. This is a again a simple recipe, and as a busy mum I love super easy recipes! As the title suggests it makes a lot of cookies, so luckily it’s suitable for freezing. My deep freeze is now full of about a  months worth of cookies for school lunches. This recipe makes the basic cookie dough and you add the extras. I made dark chocolate and cranberry, m and m’s, and pink chocolate cookies for the princess of the house, but you could add anything!  Maybe Milo, Nutella, raisins or pecans, dried apricots and choc chips or perhaps make jam drops, the options are limitless!

The basic base recipe is as follows:

500 grams of butter (leave to soften to room temperature)

A 395 gram tin of Condensed milk

1/2 cup of white sugar

5 cups of Self raising flour


Preheat your oven to 180 degrees c.

Cream the butter, condensed milk and sugar until light and fluffy.

Add in the flour and mix to combine

Divide your mixture into 3 or 4 bowls. Add in your desired extras, for example chocolate chips or Milo, what ever flavouring is desired

Take teaspoons of the dough, roll and then flatten slightly on a lined baking tray

Bake for 10 to 12 minutes until golden


This was a really easy recipe to make! The kids really enjoyed choosing their extras and helping me make them, which was an added bonus! It makes loads of cookies, I won’t have to worry about baking for lunch boxes for quite a while, and the cookies are totally delicious. This is definitely a recipe I recommend trying!

Have a great evening

Miss Lucy x



Yoghurt dough cinnamon scrolls

I spotted this super easy recipe on a facebook group I belong too and decided I definitely needed to road test it! It is the simplest dough recipe, there are only two ingredients. I made cinnamon scrolls, because they are my favourite, but the dough is suitable for both sweet or savoury fillings.



1 cup of plain greek yoghurt

2 cups of Self-raising flour


Place both ingredients in a bowl and mix to combine.

Place the dough onto a floured board or bench.

Then roll out to a square about 12 inches by 12 inches (30 x 30 cms).


Approx 30g melted butter
1/3 cup packed Brown sugar
1 tablespoon Cinnamon

Melt butter and spread over the rolled out dough.

In a separate bowl mix the brown sugar and cinnamon. Sprinkle it out over the dough – leaving 1cm at each edge.

Roll carefully, seal the edge and slice about 1 inch (2 cm) thick pieces. Place flat on a baking tray (lined with grease-proof/baking paper) Brush over with an egg wash

Bake at 180 °C in  oven for about 15-20  mins until golden

Cool a little and eat.



This was such a simple and easy recipe to make. To be honest I was a little sceptical regarding whether or not it would work, but the scrolls were light and fluffy and tasted delicious. The flavour is really good too, there is a little bit of a tang from the yoghurt which a nice change from regular bread or scone dough.

The options are pretty limitless for fillings. You could make sweet scrolls filled with Nutella, or Maple and pecan filling. For a savoury option how about ham, cheese, pineapple and tomato paste, or perhaps Vegemite and cheese.

The scrolls freeze well, so you can make a batch and freeze them for school lunches. Apparently they can be cooked in the slow cooker as well on  high for 1.5 hours, but I haven’t tried that option yet.


Miss Lucy x


Super quick, easy and delicious chocolate slice




I’m always on the hunt for new recipes for the kids lunch boxes. I spotted this recipe at I thought I would give it a try. It took approximately 10 minutes to prep, and I was able to do it while supervising the kids homework. I also had all the ingredients in the pantry, so it was so convenient to make.  It’s so simple and easy, it’s great for the budget conscious and it tastes so yummy! The kids and I absolutely loved it, and i totally recommend it!


1 cup Self raising flour

3/4 cup brown sugar

1 tbsp Cocoa

125 grams melted butter

1 cup rice bubbles


1 Preheat oven to approx 180 degrees c

2 Combine all dry ingredients in your bowl

3 Pour the melted butter and mix until combined

4 Press into a slice tin, then bake for 10 minutes

5 While still warm, pour over the chocolate icing (see recipe below)

6 Enjoy!

Chocolate icing

2 tbsp Cocoa

1 1/2 cups icing sugar

2 tbsp milk (or more as required)


1 Add icing and cocoa to the bowl (sifted)

2 Add milk to the required consistency

Miss Lucy x

The Sugar Hit’s Chocolate chip and Pretzel Cookie

Chocolate Chip cookies are my favourite cookie in the whole world, so i was super excited to see the Sugar Hit’s Chocolate Chip and Pretzel Cookie recipe on her blog The Sugar Hit blog is amazing and i highly recommend it.

I emailed the lovely Sarah from the Sugar hit who very kindly agreed to let me use her recipe on my blog. This is one amazing cookie folks! It’s actually even better the second day if you can wait that long. In my household the first batch went in less than 24 hours, so i had to make a second lot for school lunches. It was loved by all ages, my children who are 7 and 4, my niece and her boyfriend who are 19, and me (i won’t reveal my age)  The cookie is soft and chewy, yet the pretzel pieces add texture, crunch and some saltiness, which balances out the dark chunky chocolate. This is definitely a 4 star cookie.

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Chocolate Chip Pretzel Cookies by the Sugar Hit (Sarah Coates)
Prep time 20 mins
Cook time 12 mins
Total time 32 mins
Serves: 15
  • 1 stick (115g) butter, at room temperature
  • 2 tbsp caster sugar (superfine sugar)
  • 2 tbsp demerara sugar (turbinado sugar)
  • 1 cup (225g) brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 1¾ cup (260g) flour
  • ½ tsp baking powder
  • 1 cup salted pretzels (approx 100g), plus extra for topping.
  • 8 oz (200g) dark chocolate, chopped (I used Lindt 70%)
  1. Line 2 baking sheets with non stick baking paper, and preheat the oven to 350F/175C.
  2. Place the softened butter and all the sugar into a bowl and cream together for at least 5 minutes. It should be very soft and visibly lighter in colour.
  3. Scrape down the bowl and add in the egg, and then beat again until the egg is completely incorporated. Scrape down, add the vanilla and beat again.
  4. In a small bowl stir together the flour and baking powder, and then gradually add the flour to the butter mixture, stirring slowly until the flour is almost completely incorporated.
  5. Crush the pretzels in your hands gently, just to break them into about fourths, but no need to be precise. Add them into the dough, along with all the chopped chocolate.
  6. Fold the dough together with a wooden spoon or spatula just until everything is incorporated and the chocolate and pretzels are evenly distributed.
  7. Scoop ¼ cup sized portions of dough out, and roll them gently in your hands before placing them onto the lined baking sheets. Make sure there is plenty of room between the cookies, because they spread to at least twice the size of the dough balls.
  8. Place a whole pretzel onto each dough ball and press gently to slightly flatten the cookie, and embed the pretzel in the dough.
  9. Bake the cookies for 12 minutes, rotating the trays half way through baking. They will spread, and be set at the edges, but still look a little gooey in the centres. Leave to cool on the trays, and then eat them; a glass of milk on the side is mandatory.

I highly recommend them, they are delicious!

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Thank you Sarah!

Enjoy x