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Things To Do Before I Turn 50

  (also known as my "TA-DA" list as opposed to a "to do" list) It was my 49th birthday a few days ago and this got me thinking. Any birthday that ends with a zero always feels a bit like milestone or a landmark and, when I hit the big "five-o" in 2022, I don't want huge parties or celebrations but I would like to have ticked a few things off my low-effort bucket list.   I see these things as a way to improve my mental and physical health, plus a few slightly off-the-wall experiences that would make for great memories.  Start running again and include the following: Lead a C25K group again  Participate in parkrun EVERY week where possible  < ongoing (now parkrun Run Director too) Visit local landmarks whilst running  Train for a long race - building up from 5k > 10k > 10 miles > half marathon, with a couple of longer trail races mixed in  Lose a lot bit of weight Post more on Instagram or give the blog a bit of a reboot < ongoing Look at

[RECIPE] How To Make Peanut Blondies

recipe, peanut blondies, hungry student cookbook,

You can watch what happened in this video as I demonstrate how to make Peanut Blondies from the Hungry Student Easy Baking Book.  It's worth it, I promise... 


  • Vegetable oil or butter, for greasing
  • 100g white chocolate, broken into squares
  • 60g butter, softened
  • 100g caster sugar
  • 150g light brown soft sugar
  • 2 medium eggs, beaten
  • 1tsp vanilla extract
  • 150g peanut butter (crunchy works best but smooth is fine too)
  • 80g plain flour
  • 1/4tsp baking powder
  • pinch of salt
  • 20cm square cake tin
  • non-stick baking paper


  1. Preheat the oven to 180C / Gas Mark 6. Grease a 20cm square cake tin and line with non-stick baking paper.
  2. Melt the chocolate (traditional or microwave method).  When the chocolate is melted, set it aside to cool for around 10 minutes.
  3. In a mixing bowl, beat together the butter and both types of sugar until pale and fluffy.
  4. Combine the beaten eggs and vanilla extract and add to the mixture along with the peanut butter.  Beat in vigorously until well mixed.
  5. Pour in the cooled melted chocolate and stir to combine well.
  6. Sift in the flour, baking powder and salt and fold in.
  7. Pour the mixture into the tin and bake for 25-35 minutes.  Be careful not to overcook or the blondies will be dry.
  8. Allow to cool fully in the tin before cutting into slices.
  9. Store in an air-tight container and eat within 7 days.

This recipe has been reproduced with full permission from Charlotte Pike and the Hungry Student Cookbook publishers, Quercus.

Charlotte Pike : Twitter | Website
Hungry Student Cookbooks : Twitter | Amazon