Quick 10 minute Rainy Day Cookies

School pick up is imminent and the weather here is miserable! Here is a fantastic rainy day cookie recipe to keep the kids occupied when they can’t get outside to play.


125g unsalted butter

100g caster sugar

75g soft brown sugar

1 medium egg, lightly beaten

2tsp vanilla extract

150g plain flour

1/2 tsp baking powder

Chocolate bar of choice, chopped up

1tbsp peanut butter (optional)

Sprinkle (optional)


Preheat the oven to 140‱C.

Melt the butter and chuck all of the ingredients into a large bowl. Give it all a good stir.

Use a large spoon to dollop blobs of cookie dough onto a large baking tray (lightly greased or top tray with baking paper).

Bake for 8 – 10 minutes until golden.

Homemade Potato Salad – A Must Make

Whilst our gardens here in parts of the SE of England are enjoying copious amounts of rain, here at Mums In Real Life, we’re thinking about the summer.

This led to thinking about food (naturally!), a topic never far from our minds.

My Dad always makes this potato salad and it is quite simply, delicious! I have never been able to face buying shop bought potato salad since eating it!

The good news is, it is also super easy to make and we’re sharing it with you!

Ingredients (for 4 people):

3 eggs

5 small potatoes (peeled and cubed)

2tbsp Mayonnaise

3 Fresh Chives

Pepper to season


Peel and cube the potatoes, place into water and bring up to boil. Once at boiling point, simmer for 10-12 minutes until al dente. Remove from heat and drain. Allow to cool down.

Meanwhile, boil the eggs for 5-6 minutes.

Cool the eggs in cold water, once cooled, peel.

Roughly chop up the eggs and place on top of the potatoes.

Add 2 generous tbsps of Mayonnaise, mix gently. Next up, use scissors to snip the Chives on top.

This is a wonderful accompaniment to any bbq or Salad. Give it a go!

Here at Mums In Real Life, we’re always keen to hear your feedback. Please comment if you have tips to share, or email us at: hello@mumsinreallife.co.uk

Perfectly peeled eggs – every time

That after hard boiling eggs, if you (carefully!) stab through the egg with the sharp point of a knife, place in cold water for 10 seconds…you can perfectly peel them?


The water penetrates the membrane beneath the egg shell, and you can peel the eggs perfectly!! No egg hacked away, or anything đŸ‘đŸ»

Here at Mums In Real Life we’re always looking out for hacks that will make everyone’s life easier. Do you have any tips to share? Please comment or email us at:


Homemade Cornish Pasties – The Quick Way

Here at Mums In Real Life, we’re all about balance. We mix the smoothies, we shake the day off with exercise and then we have a yummy meal in the evening.


This meal was no exception! So easy to make and, real feel good tea time fodder for these miserable rainy days!

Basically, these are a hug in pastry and are very simple to make!

Want to know more about the humble yet mighty Cornish Pasty…check out this link:



Quick Flaky Pastry: https://mumsinreallifecouk.files.wordpress.com/2019/03/flaky-pastry-1.pdf

350g 5% Fat Mince Meat

175g Swede (peeled and finely diced)

2 medium sized potatoes (peeled and finely sliced)

1 small onion finely diced

1 egg (beaten)



Preheat the oven to 200‱C (fan).

On a floured surface, roll out the pasty and cut out some circles (I used a breakfast bowl).

Next up, mix all of the ingredients together in a bowl and season well.

Spoon out the mixture onto each Pattie shaped pastry. Then smear some egg alongside each piece of pastry.

Gently fold over one half of the pastry and seal the edges.

Twist the edges over and use a fork to gently press it down (optional).

Use the rest of the egg to coat the pasties, pop onto a baking dish and cook for 10 minutes. After 10 minutes, turn the oven down to 160‱C Fan and cook for a further 40-45 until golden brown and cooked through.

Thank You!

Here at Mums In Real Life, we are so inspired by others. Thank You for all of your support so far đŸ‘đŸ»

No more messy spoon marks on your worktops!

Here at Mums In Real Life, we use the hanging hook on our pans to hold our spoons! Very random, but it’s a bit of a cleaning hack as we don’t need to clean the kitchen tops đŸ‘đŸ»

Got any helpful hacks to help us out? Here at Mums In Real Life we’re always keen to hear any helpful hints!

Please comment or email us at:


Celebration Cake – Fail Safe Baking Method

Baking in the past was always a bit hit or miss for me. I have made some shocking looking cakes, cakes that are embedded in our family history and have generated hours and hours of laughter (it’s a very good thing I’m not overly sensitive!). Soooo, when on my very first Mother’s Day as a first time Mummy, I received my first Mary Berry baking book, there was no going back. I stepped up to Mary Berry’s plate and I haven’t looked back. If you are looking for a recipe that will guarantee a rise, look no further. This is 100% fail safe and won’t let you down when you need a good sponge. I’ve added cream and chocolate but you don’t need to.

Ingredients for sponges:

8oz Self raising flour

8oz Softened butter

8oz caster sugar

4 large eggs

2 tsp baking powder

2 8inch cake tins

Ingredients for filling:

Jam of choice

Extra thick whipping cream

Ingredients for topping:

2 large bars of milk chocolate

Smarties for decorating

Preheat the oven to 160‱c (fan) and grease/line your baking tins.

Mix all of the cake ingredients together, whipping into a smooth mixture.

Divide the cake mixture evenly into the cake tins.

Bake for about 25 minutes until golden and springy to the touch. Remove from oven and after a couple of minutes, turn out and leave to cool on a wire rack.

Whilst the sponges are cooling, beat the cream into a thick mixture.

Now break up the chocolate into chunks and place into a heatproof bowl. Pour some water into a saucepan and place the bowl of chocolate on top. Heat until the chocolate melts.

when the sponges are completely cool, spread a generous layer of jam over one of the sponges.

  • Spread your whipped cream on top of the jam.
  • Place the other sponge evenly on top.
  • Now pour the melted chocolate on top – Start at the centre of the cake and swirl it neatly around. Use a palette knife to spread it evenly. Pop on your decorations before the chocolate hardens.
  • Place into the fridge. Once the chocolate has hardened, place into an airtight container and pop back into the fridge (for up to 3 days). When you need it, remove from fridge and let it rest up to room temperature. Enjoy – my little 5 year old loved it!

Easy (but fab) Birthday Cake

Easy no-faff chocolate birthday cake – easily customisable with a plastic toy. What’s not to love!

So, I love baking but sometimes my ambition outweighs my time and talent when it comes to making cakes for my family. I often start my search on Pinterest and find something which I like the look of, and then freestyle my own (slightly less fancy/intricate) version. The children have been pretty pleased with the results (and me too!). This cake I made for my son’s birthday last week, and as a Pokemon mad fan his immediate choice was “make me a Pokemon Mummy”. Well I winged this one, but he ended up with a chocolate cake, covered in newly discovered (and really tasty) caramel M&Ms and good old Cadbury’s Chocolate Fingers.

The recipe is a traditional equal measure chocolate cake which bakes in no time at all, and is then iced with chocolate butter icing. Simple! The best bit is that the cake doesn’t need to be perfectly shaped (mine rarely are) because you’re going to cover it in chocolate fingers and top with M&Ms (or Smarties, or Maltesers or Chocolate Buttons – whatever you fancy!)


225g Unsalted Butter (softened) plus a bit for greasing your tin

225g Caster Sugar

4 Large Free Range Eggs

220g Self Raising Flour

2tsp Baking Powder

50g Cocoa Powder

Splash of Vanilla Extract

For the Buttercream: beat 200g of butter with about 500g of icing sugar. I like to add in a splash of vanilla extract and chuck in some cocoa to taste.


Start by preheating your oven to 180c and butter two 20cm sandwich tins (I prefer the spring based ones). Line both bases with greased baking paper.

Don’t ask me why there is an ice scraper on my island…

Add your butter, sugar and vanilla extract to a large bowl and mix until light and pale (I like to use my faithful Kitchen Aid to do this). Add the remaining ingredients and mix until well combined. It’s best to have a taste at this point (well that’s what we like to do – then I have to wrestle the bowl and beater away from my daughter before she scoffs the lot). Divide between the two tins as evenly as you can, and bake on the same shelf for 25-30 minutes (sticking a skewer in usually works for me. If they come out clean then the cake is done).

Next leave the cakes to cool in the tin for 5 mins and get on making your buttercream. Add the butter, vanilla extract, cocoa and icing sugar to your bowl (again I use my Kitchen Aid, but make sure the cover is on and I also pop a tea towel over the top to help catch the inevitable fog of icing sugar escaping from the top!).

Then carefully remove the cakes from the tin and leave to cool on a wire rack.

Once they are fully cooled, put one upside down on a flat plate or board, dollop some of your butter icing on and place the other cake on top (I like to put it upside down as you get a flatter edge). Roughly cover the whole cake with the butter cream and smooth down a bit with a palette knife. Then, edge the cake with chocolate fingers, pressing them in firmly, pop on your chosen toy(s) and pour on your choice of sweets to top. So easy to make and looks fantastic.

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