Hall And Oatmeal Cookies Recipe

There’s nothing really exciting about eating oatmeal. Most of the time it’s like eating glue. You know all the health benefits of eating oatmeal, but you’re still not convinced even after adding a drizzle of honey. Well, have no fear because I have a tasty and chewy cookie recipe that could spice up your oatmeal life.(PS: this recipe has no affiliation with the musical duo ‘Hall and Oates’, it’s just a friendly pun)

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3 eggs (beaten)
1 tsp of vanilla
1 cup of butter
1 cup of brown sugar
1 cup of white sugar
2   1/2 cups of flour
1 tsp of salt
1 tsp of cinammon
2 tsp of baking soda
2 cups oatmeal
3/4 cup of chopped nuts


  1. Mix eggs and vanilla together and let it stand for 1 hour.
  2. Cream together butter and sugar.
  3. Add flour, salt, cinnamon and soda and mix.
  4. Blend in egg-raisin mixture, oatmeal, and chopped nuts.
  5. Dough will stiffen.
  6. Heap teaspoons of dough mixture onto ungreased cookie baking paper. Roll into balls and flatten slightly onto tray.
  7. Bake at 176 degrees celsius until brown, dark and chewy (12-13 minutes).
  8. Cool your cookies on a cooling rack and enjoy these bad boys.

Potassi-YUM: The Most A-PEELING Banana Bread Recipe

Do you have a lot of old bananas at home and you’re not quite sure what to do with them? Make use of those ageing bananas and try my awesome banana bread recipe.  

– 140g of softened butter
– 140g of caster sugar
– 2 large eggs (beaten)
– 140g of self-raising flour
– 2 very ripe bananas (mashed)
– 1 tsp of baking powder


1. Start by preheating your oven to 180°C. Butter a loaf tin and line the base and sides with baking paper.
2. Cream butter and sugar until it’s light and fluffy before slowly adding a bit of flour and eggs. Add the rest of the remaining flour, banana and baking powder.
3. Pour contents into the loaf tin and bake your 30 mins. To check if your bread is ready, use a skewer to pierce the skin. Withdraw the skewer to check if the skewer is clean. The bread should be ready if the skewer does not contain any crumbs.
4. Cool in the tin for 10 mins then transfer the bread onto a wire rack.
5. Eat it. Taste your hard work.

Blueberry Pie Recipe For Your Pie Hole

Do you love pies?

Oh no, not like that. Do you enjoy more than just eating a pie reheated from a frozen food box? Well put away your savoury meat pies and ketchup packets, because I’ve got a delicious sweet pie recipe for you to try out.

6 cups of fresh blueberries (washed and dried)
2 (prepared) 9-inch pie crusts
3/4 – 1 cup sugar
3 – 4 tablespoons cornstarch
1/2 lemon zest
2 tablespoons fresh-squeezed lemon juice
1 large egg yolk whisked with 1 tablespoon warm water (for glaze)


  1. Roll out one of the pie crusts to a diameter of 12 to 13 inches and transfer it to a 9-inch pie. Tuck it into the corners of the pan. Place the pie pan into the fridge and chill the crust for 30 minutes.
  2. Preheat the oven to 220°c while the crust is chilling.
  3. Mix blueberries, 3/4 cup of sugar, 3 tablespoons cornstarch, lemon zest and lemon juice together in a separate bowl. Stir until sugar dissolves into a goo and let the berries soften on the counter for 15-30 minutes.
  4. Remove pie crust from the fridge and pour berries inside. Roll out the second pie crust to a diameter of 11 to 12 inches and gently lay it over the top of your pie. Trim the edges to make them even, then tuck the edges under themselves and crimp. Slice a few vent holes (in the shape of an ‘x’)  in the top pie crust and brush egg yolk on the top.
  5. Place the pie onto a baking sheet and bake in the oven for 15 minutes. Turn the oven temperature down to 180°C and continue baking for another 30-40 minutes, until the berry juices are bubbling and the top crust is golden brown.
  6. Remove the pie from the oven and let it cool for at least 4 hours before serving.Screen Shot 2016-07-29 at 3.04.48 PM
    7. And voilá! Enjoy your crusty blueberry creation with 8-10 of your friends (or enjoy all of it by yourself).