LCChaosandhome

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  • Homemade Oat & Caramel Squares

    Homemade Oat & Caramel Squares

    If you’ve ever craved that classic, nostalgic chocolate-caramel combination but wanted something with a little more texture and a homemade touch, you are in the right place. These Oat & Caramel Squares are the perfect upgrade to your usual biscuit tin fillers. They offer a delightful crunch from the oat-based shortbread, a rich, gooey caramel layer, and a smooth chocolate finish that hits the spot every single time.

    What makes these special is the oat base—it gives the shortbread a nuttier, more substantial feel than your standard flour-only recipe. Plus, it’s surprisingly straightforward to pull together.

    The Ingredients (for a 20cm square tin)

    For the Base:

     40g old-fashioned rolled oats

     95g white whole-wheat flour

     30g icing sugar

     ¼ tsp salt, plus a pinch

     85g cold unsalted butter (divided)

     4 tbsp vegetable oil (divided)

    For the Caramel & Topping:

     145g light brown soft sugar

     110ml agave nectar

     90g semi-sweet chocolate chips

    The Method

    1. Prep the Oats

    Preheat your oven to 160°C (140°C fan). Spread your oats in a 20cm square baking tin and bake for about 5 minutes until they are lightly browned and fragrant. Once done, let them cool completely, then pop them into a food processor.

    2. Make the Base

    Add the flour, icing sugar, and a ¼ tsp of salt to the processor with the cooled oats. Blitz everything together until the oats are finely ground. Next, cut 55g (about 4 tablespoons) of your cold butter into small pieces and add it to the processor along with 2 tablespoons of vegetable oil. Pulse until the mixture reaches the consistency of coarse meal. Press this mixture firmly and evenly into the bottom of your baking tin. Bake for 25–30 minutes until it looks lightly browned and feels firm to the touch. Let it cool completely on a wire rack.

    3. Whip Up the Caramel

    In a small saucepan, combine the light brown soft sugar, agave nectar, the remaining 30g (about 2 tablespoons) of butter, the remaining 2 tablespoons of vegetable oil, and a pinch of salt. Cook over medium heat, stirring constantly. You want to cook this until the mixture begins to bubble, darkens in colour, and the sugar has fully dissolved—this should take about 3 to 5 minutes. Remove from the heat and let it cool for 5 minutes, then carefully pour the caramel over your cooled shortbread base. Place it in the fridge for about 30 minutes to firm up.

    4. The Chocolate Finish

    Place your chocolate chips in a microwave-safe bowl and melt them in short bursts (on Medium power) for about 2 to 3 minutes, stirring in between. Once smooth, spread the melted chocolate evenly over the caramel layer. Pop it back into the fridge until the chocolate is cold and set—another 30 minutes or so.

    Once firm, lift it out of the tin and cut into 16 perfect squares. Whether you serve them with a cup of tea or keep them stashed in the fridge for a quick sweet treat, these are guaranteed to disappear fast!

    What’s your favorite go-to treat to bake when you need a quick pick-me-up? Let me know in the comments below!

  • Grand Sirenis, Riveria Maya.

    Step-by-Step Directions

    1. Start at the Main Beach Water: Stand on the main sandy beach looking out at the open ocean.

    2. Turn Left (North): Walk along the water’s edge towards the northern end of the property.

    3. Look for the Rocks: As you walk, you will see a rocky point with the ancient Mayan ruin sitting on top.

    4. Walk Around the Rocks: The rocks form a natural wall. Follow the sandy path around the rocks into the inlet.

    5. You’re There! Inside this tucked-away cove, the water is calm, clear, and naturally sheltered from seaweed.

    Our favourite beach. Lots of nice sun-loungers and when we went totally swimmable with minimal seaweed.
    Vid: Walkthrough

  • Map to beach.

  • Old School Sprinkle Cake (Just Like School Dinners!)

    Old School Sprinkle Cake (Just Like School Dinners!)

    If you grew up in the UK, chances are you remember that soft vanilla sponge covered in white icing and a ridiculous amount of sprinkles. This Old School Sprinkle Cake is my take on the classic school‑dinner traybake – simple, nostalgic, and perfect with a big mug of tea (or a jug of custard if you really want to go back in time!).

    This recipe uses basic store‑cupboard ingredients and comes together in one bowl. It’s ideal for bake sales, birthdays, or slicing into generous squares for packed lunches.

    Ingredients
    For the sponge
    • 300 g butter or margarine (margarine gives a lighter sponge)
    • 300 g caster or granulated sugar
    • 5 medium or large eggs
    • 1 teaspoon vanilla extract
    • 300 g self‑raising flour
    • 4 tablespoons milk
    For the icing
    • 325 g icing sugar
    • 4–5 tablespoons water (enough for a thick, spreadable icing)

    • Sprinkles – sugar strands or hundreds and thousands

    Equipment
    • 23 cm x 30 cm (9 x 13 inch) baking tin
    • Baking parchment
    • Large mixing bowl and electric mixer (or wooden spoon)

    • Wire cooling rack

    Method
    Step 1: Prepare the tin
    Preheat your oven to 180°C / 160°C fan / 350°F / Gas Mark 4.
    Line a 23 x 30 cm baking tin with baking parchment, making sure the paper comes slightly up the sides so you can lift the cake out easily later.
    Step 2: Make the sponge
    In a large mixing bowl, beat the softened butter or margarine with the sugar for around 2 minutes until the mixture is light and creamy.
    Add one egg, the vanilla extract, and a tablespoon of the flour. Beat well to combine.
    Repeat with the remaining eggs, adding a spoonful of flour with each egg to help prevent the mixture from curdling.
    Add the remaining flour and gently mix until just combined.
    Pour in the milk and mix again until the batter is smooth – try not to overmix, as this can make the sponge a little dense.
    Step 3: Bake
    Pour the cake batter into your lined tin and smooth the top with a spatula or the back of a spoon.
    Bake in the preheated oven for 25–30 minutes, or until the cake is golden, risen and a skewer inserted into the centre comes out clean with no raw batter.

    Leave the cake to cool in the tin for about 10 minutes, then carefully lift it onto a wire rack and leave to cool completely.

    Step 4: Make the icing
    Once the cake is completely cool, sift the icing sugar into a mixing bowl.

    Add water a teaspoon at a time, stirring between each addition, until you have a thick but spreadable icing. You want it to sit nicely on top of the cake without running straight off the edges.

    Step 5: Decorate
    Place the cooled cake back in the tin or onto a tray.
    Spread the icing evenly over the top of the sponge.


    While the icing is still wet, shower the cake with a generous amount of sprinkles – this is not the time to be shy!
    Leave the icing to set at room temperature.

    Once set, slice the cake into 12–16 squares, depending on how big you like your pieces.

    Tips and Variations
    • Pink school cake: Add a tiny bit of pink food colouring to the icing for that classic school‑dinner look.
    • Custard lovers: Serve warm slices with hot custard for maximum nostalgia.
    • Flavour twist: Swap the vanilla for almond extract, or add some lemon zest to the batter for a subtle citrus flavour.

    • Freezing: The un‑iced sponge freezes well. Wrap tightly in cling film and freeze for up to 3 months, then thaw and ice when needed.

    How to Store

    Store your Old School Sprinkle Cake in an airtight container at room temperature. It will keep well for up to 3 days. If your kitchen is very warm, you can store it in the fridge, but bring it back to room temperature before serving for the best texture.

    Perfect for Sharing

    This is the sort of cake that disappears quickly at coffee mornings, school fairs, office bake tables or family get‑togethers. It’s simple, nostalgic and guaranteed to put a smile on people’s faces. If you make it, let me know how you remember eating it – with custard, on a plastic school tray, or as a weekend treat at home.

  • Better Than A Snickers: My New Favourite Guilt-Free Treat! 🍫

    Better Than A Snickers: My New Favourite Guilt-Free Treat! 🍫

    Let’s be real for a second—who doesn’t have that 3 PM slump where all you want is a chocolate bar from the vending machine? I’ve been trying to be a bit better with my snacking lately, but I still need that sweet fix.

    Well, I think I’ve officially found the holy grail of snacks. They’re basically a healthy, whole-food version of a Snickers bar, and I am obsessed. The best part? They take about 10 minutes of effort and zero actual baking.

    Why you’re going to love these

    These little guys use Medjool dates, which are honestly nature’s candy. They’re naturally sweet, super chewy, and when you pair them with peanut butter and dark chocolate, it’s game over. Plus, they’re totally free of refined sugar. It’s the kind of treat that feels like you’re being naughty, but you’re actually just fueling yourself with some good stuff.

    What you’ll need

    You can grab all of this at your local supermarket—nothing fancy required!

     10–12 Medjool dates: These are your base. Make sure they’re nice and soft.

     120g natural peanut butter: Try to find one that’s just 100% nuts.

     120g dark chocolate: I go for 70% cocoa or higher for that rich hit.

     Optional: A pinch of Maldon sea salt and a few roasted salted peanuts for that extra crunch.

    How to make them

    1 Prep: Slice the dates lengthwise, just enough to pop the stone out.

    2 Fill: Grab a teaspoon and stuff the center of each date with peanut butter. If you want a proper “Snickers” vibe, press a couple of roasted peanuts in there too.

    3 Chill: Line a tray with some baking parchment, pop the dates on, and stick them in the freezer for about 15 minutes. This makes them much easier to coat!

    4 Coat: Melt your dark chocolate (30-second blasts in the microwave work a treat). Drop each date in, fish it out with a fork, and tap off any excess chocolate.

    5 Finish: Sprinkle a little Maldon sea salt on top while the chocolate is still melty, then pop them back in the freezer for 10 minutes until they’re set and crisp.

    I’m telling you, keep a stash of these in your freezer, and you’ll never look at a shop-bought chocolate bar the same way again.

    Have you tried making “healthy” versions of your favourite treats before? Let me know how they turned out in the comments! 👇

  • Healthy Treat: Zesty Lime & Coconut Superfood Lollies

    Healthy Treat: Zesty Lime & Coconut Superfood Lollies

    Summer is officially here, and when the temperature rises, there is nothing quite like a cooling treat to refresh your palate. If you are tired of store-bought ice lollies packed with refined sugar, I have the perfect solution for you

    These Lime & Coconut Superfood Lollies are not just delicious—they are designed to fuel your body with healthy fats, probiotics, and a nutrient-packed punch.

    Why You Will Love These

     No Refined Sugar: We use natural sweeteners for a guilt-free indulgence.

     Probiotic Boost: The Greek yogurt base is excellent for gut health.

     Superfood Additions: With chia seeds, lime zest, and goji berries, every bite is loaded with fiber and antioxidants.

    The Recipe

    Prep time: 10 mins | Freeze time: 4–6 hours | Yields: Approx. 6 lollies

    Ingredients:

     500g plain Greek yogurt

     60ml coconut milk

     2 tbsp clear honey or maple syrup

     1 tbsp fresh lime juice

     1 tsp fresh lime zest

     2 tbsp shredded coconut

     1 tbsp chia seeds

     Toppings: Dried goji berries and a light dusting of matcha powder.

    Method:

    1 Whisk: In a large mixing bowl, combine the Greek yogurt, coconut milk, honey (or maple syrup), lime juice, and lime zest. Whisk until the mixture is perfectly smooth.

    2 Fold: Gently fold in the chia seeds and shredded coconut to ensure they are evenly distributed throughout the mixture.

    3 Fill: Pour the mixture carefully into your ice lolly moulds. Insert your wooden sticks.

    4 Freeze: Place the moulds in the freezer for at least 4–6 hours, or until completely set.

    5 Serve: Run the moulds under warm water for a few seconds to release the lollies. Before serving, top with a sprinkle of goji berries and a dusting of matcha for that extra antioxidant boost.

    Pro-Tip for the Perfect Lolly

    If you want to keep these strictly vegan, simply swap the Greek yogurt for a thick, high-quality coconut or soy yogurt.

    What is your favourite healthy flavour combination? Let me know in the comments below!

  • Healthy Tiramisu Overnight Oats (Dessert For Breakfast!)

    Healthy Tiramisu Overnight Oats (Dessert For Breakfast!)

    If you’ve been scrolling through social media lately, you’ve probably seen everyone obsessing over dessert-inspired breakfasts. And honestly? Same. There is absolutely no reason why we shouldn’t be enjoying the flavours of a luxurious Italian dessert first thing in the morning

    Enter these Tiramisu Overnight Oats.

    This recipe gives you all the rich, coffee-soaked, creamy goodness of a traditional tiramisu, but it’s packed with protein and complex carbs to keep you full until lunch. It takes less than 5 minutes to prep the night before, meaning you can roll out of bed and immediately dive into breakfast bliss.

    Why You’ll Love This Recipe

     Zero Cooking Required: Just mix, layer, and chill.

     The Ultimate Coffee Kick: It uses real espresso or strong brewed coffee to wake you right up.

     Meal-Prep Friendly: Make a few jars on Sunday night and breakfast is sorted for the week.

     Healthy but Decadent: It feels like a massive treat, but it’s actually a macro-friendly, wholesome breakfast.

    The Ingredients (UK Measurements)

    Here is everything you need to grab from the cupboard and fridge to make one single-serve pudding pot.

    For the Oat Base:

     45g porridge oats (rolled oats work best for texture)

     1 tbsp chia seeds (essential for getting that thick, pudding-like consistency)

     60ml strong brewed coffee or espresso (make sure it has cooled down slightly)

     120ml milk of choice (oat, almond, or dairy milk all work beautifully)

     1 tbsp maple syrup (or honey/agave)

     1 tsp vanilla extract

    For the Cream Layer:

     80g vanilla Greek yoghurt (For an authentic twist, you can mix 1 tbsp of mascarpone cheese straight into plain Greek yoghurt instead!)

     1 tsp maple syrup

    For the Topping:

     1 tsp unsweetened cocoa powder (for that classic dusty tiramisu finish)

    Step-by-Step Method

    1. Mix the Base

    In a bowl or directly into your jar, combine the porridge oats, chia seeds, cooled coffee, milk, maple syrup, and vanilla extract. Stir thoroughly to make sure the chia seeds are well distributed and don’t clump together.

    2. The First Chill

    Pop the lid on your container and place it in the fridge for at least 4 hours, though overnight is ideal. This gives the oats and chia seeds time to soak up all that glorious coffee flavour and thicken up.

    3. Whip the Cream Layer

    In a small separate bowl, mix your vanilla Greek yoghurt (or your yoghurt and mascarpone blend) with a teaspoon of maple syrup until perfectly smooth.

    4. Layer and Assemble

    Take your chilled oats out of the fridge. Smooth the sweet yoghurt mixture evenly over the top of the oats to create that iconic distinct white layer.

    5. The Grand Finale

    Right before you grab your spoon, grab a small sieve and dust the top generously with cocoa powder.

    💡 Top Tip: Don’t dust the cocoa powder on the night before! It will absorb moisture from the yoghurt layer in the fridge and go a bit soggy. Always dust it fresh right before you eat.

    Variations & Substitutions

     Boost the Protein: Stir half a scoop of vanilla or blonde-chocolate protein powder directly into the oat base before chilling (you may need to add an extra splash of milk if it gets too thick).

     Make it Vegan: Use a plant-based milk (like soy or oat) and swap the Greek yoghurt for a thick vanilla coconut or soy yoghurt.

     Extra Indulgence: Grate a little bit of dark chocolate over the cocoa powder layer for an extra bit of crunch and luxury.

    If you tried this recipe, let me know how you liked it in the comments below! Don’t forget to tag me in your breakfast photos on Instagram and TikTok.

    These jars are fab for oats on the go so no spillages on the way to work or college

    https://amzn.to/4fR7Kls

    This post may contain affiliate links, which means I may earn a small commission if you purchase through them — at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases

  • Thought for the day 15 July 2026!

    Thought for the day 15 July 2026!

    If you had to be an animal for a week, which one would you be and why?


    There’s a question that does the rounds online every so often — if you had to be an animal for a week, which one would you be and why? — and I’ve been thinking about it more than I probably should. So here’s my proper answer.


    My Pick: A Cat


    Hands down, no contest. If I only had seven days to live as another creature, I’d choose a cat. And not just any cat — a well-loved, slightly spoilt house cat with a sunny windowsill and a human who knows exactly how to scratch behind the ears.


    Here’s why.
    Eighteen Hours of Sleep, Guilt-Free
    As a content creator who posts three times a day, the idea of sleeping for most of the day with absolutely zero guilt is honestly intoxicating. Cats don’t lie awake at 2am wondering whether they scheduled the Reel. They don’t check their analytics. They curl into a tight little croissant and switch off the world. One week of that would do me the power of good.
    Curiosity Without Consequences
    Cats get to investigate everything — boxes, cupboards, the inside of a wardrobe, a paper bag — and nobody calls it nosy. It’s just being a cat. I’ve always loved poking around new places (resort grounds in Mexico, unfamiliar kitchens, other people’s bookshelves), and a week of exploring with no social obligations attached sounds like pure joy.
    The Window-Watching Life
    This is the bit I’m most drawn to. A cat perched on a sunny sill, watching the world go by — birds, neighbours, the weather changing — is living a slow, mindful life that we humans keep having to remind ourselves to do. Cats don’t need a meditation app. They just are.


    You Get to Be Loved Without Performing
    The thing about being online is you’re always sort of “on.” A cat is loved just for existing. You don’t have to be funny or useful or productive. You just have to show up, purr occasionally, and be soft. There’s something deeply restful about that.
    The Honest Bit
    I think the reason this question sticks with me is that the animal you choose says a lot about what you’re craving. A cat week would be a week of rest, warmth, observation, and quiet affection — which, if I’m being honest, is exactly the gear I’m sometimes missing between the recipe shoots and the travel vlogs and the comment-replying.
    So that’s my answer. A cat. A warm windowsill. A nap that nobody judges.


    What about you — what animal would you be, and why? I’d genuinely love to know.

  • Oh what a perfect day..

    We spent 5 hours in the spa getting the aqua treatment. We had a couple of treatments; it was a bright sunny day, and between the coldness of the water sprays and the relaxing heat from the saunas, we were so relaxed.

    Pic: Bliss, all 5 hours of it

    We even felt great just sitting down having a coffee on the lounger before we started. When I went to the showers, I looked around. I looked at the showers and felt overcome. I remember thinking every single detail had been thought about intricately. I worked out for each hour we had been there, it equated to £16. The actual facial treatment and massage cost something like £12.50, and it was exquisite. I took the names of everyone who had helped to make this experience fabulous. That day, they helped to create memories. In the video we made afterwards, we were just happy, so relaxed.

    Pic: Got back on this free ride home.

  • The Ultimate 30-Minute Creamy Chicken & Mushroom Stroganoff (Your New Weeknight Best Friend)

    The Ultimate 30-Minute Creamy Chicken & Mushroom Stroganoff (Your New Weeknight Best Friend)

    Let’s be completely real for a second: weeknights can be absolute chaos. By the time 6 PM rolls around, the last thing anyone wants to do is spend hours standing over a hot stove or chopping a million different ingredients.

    But at the same time, a sad piece of toast or another takeaway order just isn’t going to cut it.

    Enter this Creamy Chicken and Mushroom Stroganoff. It is pure comfort food in a pan, it takes exactly 30 minutes from start to finish, and it tastes like you’ve been letting it simmer all afternoon.

    The Great Cream Debate: Double Cream vs. Sour Cream

    Before we get into the kitchen, we need to have a quick chat about the dairy.

    In the UK, a lot of us grew up eating stroganoff made with heavy double cream. It’s rich, it’s luxurious, and it rarely splits when you heat it up.

    However, if you want a truly authentic, traditional Eastern European flavour, swap out that double cream for sour cream. The natural tang of sour cream cuts through the richness of the chicken and mushrooms beautifully, creating a much brighter, complex sauce.

    Top Tip for using Sour Cream: Sour cream has a lower fat content than double cream, which means it can curdle if it gets too hot. To avoid this, turn the heat right down to a low simmer before stirring it in, and never let the sauce boil once it’s added!

    The Ingredients You’ll Need

    Here is your shopping list for 4 generous servings. We are keeping it simple with standard UK supermarket staples:

     450g Chicken Breast: Cut into bite-sized strips. (You can use chicken thighs if you prefer a juicier meat!)

     2 tbsp Olive Oil: Divided, for frying.

     1 Onion: Finely chopped.

     2 Garlic Cloves: Minced.

     250g Mushrooms: Sliced. Chestnut mushrooms work brilliantly here for extra flavour.

     1 tbsp Plain Flour: This is our secret weapon to thicken the sauce perfectly.

     240ml Chicken Stock: Made with a high-quality stock cube or pot.

     120ml Double Cream: (Or sour cream, if you’re going for that authentic tang!)

     2 tsp Dijon Mustard: Don’t skip this—it gives the sauce its signature kick.

     1 tsp Smoked Paprika: For warmth and a gorgeous golden hue.

     Salt and Pepper: To taste.

     Fresh Parsley: Roughly chopped, to make it look pretty at the end.

    Step-by-Step Method

    This recipe moves quickly once it starts, so it’s a good idea to have all your ingredients chopped and ready to go before you turn on the hob.

    Step 1: Sear the Chicken (5-7 mins)

    Heat 1 tablespoon of olive oil in a large frying pan over a medium-high heat. Toss in your chicken strips, season generously with salt and pepper, and fry until they are golden brown on all sides. Don’t worry if they aren’t cooked 100% the way through yet—they will finish cooking in the sauce later. Remove them from the pan and set aside on a plate.

    Step 2: Sauté the Veggies (9 mins)

    Turn the heat down to medium and add the remaining tablespoon of olive oil to the same pan. Throw in the chopped onion and sauté for about 4 minutes until soft and translucent. Next, add the garlic and your sliced mushrooms. Cook for another 5 minutes until the mushrooms have released their moisture and turned a lovely deep brown.

    Step 3: Build the Sauce Base (1-2 mins)

    Sprinkle the plain flour directly over the mushroom and onion mixture. Stir it constantly for about a minute to cook out the raw flour taste. Now, slowly pour in the chicken stock a little bit at a time, whisking or stirring continuously. You’ll see the liquid bubble up and transform into a smooth, thick gravy.

    Step 4: Simmer and Meld (5-7 mins)

    Turn the heat down to a gentle simmer. Stir in your double cream (or sour cream), Dijon mustard, and smoked paprika until the sauce is completely uniform. Slide the cooked chicken and any resting juices back into the pan. Let everything bubble away gently for 5 to 7 minutes until the chicken is tender and cooked through, and the sauce is thick enough to coat the back of a spoon.

    What to Serve with Chicken Stroganoff

    Honestly, you can’t go wrong here, but depending on your mood, here are the three best vessels for soaking up that incredible sauce:

    1 A Bed of Egg Noodles or Tagliatelle: The classic choice. The wide pasta shapes catch the mushroom pieces perfectly.

    2 Fluffy White Rice: Great for an easy weeknight option, as the rice absorbs the cream sauce like a sponge.

    3 A Massive Scoop of Buttery Mashed Potato: If you want ultimate comfort food, this is the winner.

    Got leftovers? Keep them in an airtight container in the fridge for up to 3 days. Just reheat gently on the hob, adding a splash of milk or stock if the sauce has thickened up too much in the fridge.