What have I been up to…

Lots has been going on at Millie’s Kitchen HQ (can I call it that?!) and its all very exciting stuff, so I thought I’d give anyone that’s interested a little peek.

This coming autumn, an amazing new magazine will be making its way into the world, and I’ve had the pleasure of writing and creating some yummy recipes for it.

Meet Clarity – a unique magazine for young women who want to explore, deepen or initiate a trust in God.

‘Too many young women are unaware of the truth. The truth about their identity, ability and future.It’s time for clarity…’ – Clarity Magazine

There will be so many relevant articles helping us to walk in the footsteps steps of Jesus, but it will also be packed full of fun pages that a talented group of writers and designers have created! – Please don’t shy away if you are not a Christian, there is too much good stuff to miss!

Clarity New Logo

I really urge you all to follow it and subscribe on any social media you can (I’ll leave them all below).

Tell your friends about it, tell your church and youth leaders about it… tell your grandma about it! By following its progress you will be able to find out when you can grab your own copy, or when you can get your churches to order lots of copies ;). Ultimately please pray for us!

We really believe that the content in this magazine will challenge us, help us share God with our friends, and become such a breath of fresh air in the magazine industry by really discussing what is important in our lives.

Time for the sneak peek I promised you! If you get your hands on a copy, one of my recipes – the Hazelnut Praline Cinnamon Buns recipe – will be featured and you don’t want to miss out! The totally unique twist on these buns is the perfect accompaniment to a hot chocolate and a warm fire… Mmm bring on autumn!


   Thanks so much for reading – I hope you are as excited as I am!

Millie xxx

Clarity Website,  Clarity InstagramClarity FacebookClarity Twitter


The Healthy Green Sandwich

I never make New Year’s resolutions because I know that there are far too many sweets around the house for me to resist any temptation.

Now that spring is slowly getting closer, I feel like I actually want to start eating healthy greens! (which is way easier than trying to force myself)

This sandwich contains spinach, cucumber, mozzarella, and a delicious avocado spread. Keep reading to find out how to make it!

In a food processor, I whizzed up 1 ripe avocado, 1/2 cup greek yoghurt, 2 tsp lemon juice, a good grinding of pepper (about 1/2-1 tsp) and a nice pinch of pink himalayan salt.

I spread this on to some lovely granary bread from Love Cake Bakery.

I then topped it with baby leaf spinach, cucumber and some mozzarella cheese.
The greens with the peppery avocado spread and creamy cheese make for a darn good sandwich. (plus its super healthy so whats not to like?)
Enjoy! xxx

Mojito Loaf

I think my brain has exploded a little bit.

Mojitos have always been my favourite cocktail, I think they have the most perfect mix of fresh/zesty/refreshing yumminess. So this week I thought if you can make a lemon drizzle cake, surely you can make a lime version?!

I don’t want to blow my own trumpet, but this cake is good. It rose wonderfully, has a lovely texture and a sweet, yet refreshing, flavour. It has both a crispy, syrupy drizzle that gets right down into the depths of the cake and a smooth, zingy frosting. (ooeer, I’m drooling just writing this!)

I’ll pop the recipe below, after letting you suitably salivate over some photos!


What you’ll need:

  • 115g Softened Butter
  • 225g Caster Sugar
  • Zest 1 Lime
  • 2 Eggs
  • 250g Plain Flour
  • 2tsp Baking Powder
  • Pinch of Salt
  • 120ml Milk
  • About 5 Chopped Mint Leaves
  • Juice 1/2 Lime


  • 1tbsp Chopped Mint
  • Zest 2 Limes
  • Juice 1 Lime
  • 100g Granulated Sugar
  • 200g Icing Sugar



  1. Preheat oven to 180 C.
  2. Sift the flour, baking powder and salt into a separate bowl.
  3. Cream together the butter and sugar until pale and slightly fluffy. The high quantity of sugar will make it take longer, but persevere!
  4. Add and beat in the lime zest.
  5. Gradually beat in the eggs, adding a tablespoon of the flour mixture and the milk alternately until you have a smooth cake mixture.
  6. Mix in the mint leaves and lime juice.
  7. Pour into a lined 9×5 loaf tin and cook in the oven for 60 minutes, or until a skewer comes out clean.


  1. Add the chopped mint, lime juice & zest and the granulated sugar into a pestle and mortar and pound to allow flavours to mix. Leave mixture to sit for 10 minutes.
  2. Drain the liquid into a bowl making sure the majority of the zest and mint is removed.

Once your cake has cooled for about 5 minutes, poke a few holes into it and pour in half of the topping. With the other half mix with the icing sugar (and some water if need be) to make a frosting and pour over the cake once it is cool.

This has no alcohol in it, but I won’t stop you from putting some rum into the drizzle!


Millie xxx

Edible Flowers

I don’t think there is anything better than having fresh, beautiful and delicate flowers on a cake. It just seems to make it look all the more special with a lovely rustic feel.


These next few months will be the perfect time to start planting lots of edible flowers, I started mine a few weeks ago! Hopefully by the time it is late spring/early summer, I’ll have an abundance of flowers to use not only on cakes but in salads and as garnishes too.


I got these edible flower seeds from plant-n-grow as a gift last year and they are still going strong. I found a potting kit from the £1 shop, and it’s amazing! It has the planting cells, mini greenhouse, larger pots for when your plants need separating… plus loads more helpful bits for home growing.


I filled the cells with compost, popped a few seeds in each one and covered with more compost.


Once they were all labelled up with lolly sticks, I put the lid on and left them on the windowsill, making sure they were kept moist… mmm everyone’s favourite word.


11 days later and they are beginning to sprout! I’ll keep updating their progress on Instagram, so feel free to give me a follow to keep track!

Millie xxx

Love Heart Tarts


I’ve seen these floating around Pinterest, and thought they were too cute not to try! I’ll be eating them on Valentine’s Day whilst watching Dirty Dancing and wishing that I could be Baby… Get ready for a photo-heavy post!

Making your own shortcrust pastry is quite simple, but when Sainsbury’s have already made it and rolled it out for you… it would be rude not to use it 😉


Start by unrolling your pastry on to a floured surface and cut out hearts. I got about 20 hearts out of one pack of pastry (which makes 10 pies).


Spoon about a teaspoon of jam (raspberry is my jam of choice!) into the centre of half of the hearts that you’ve cut out).


You then need to place another heart on top and crimp down the edges with a fork.

Brush on some milk and sprinkle on some sugar. Pop into the oven at 180 C and leave for 20 minutes!


Eat and enjoy! (or give them as a little secret Valentine’s present).

Millie xxx

Almond & Coconut Cookies

edited photo

Happy Sunday!

I was reminded today of this recipe when chatting to a family friend. We were all having lunch together and out came the cupcakes. Tasty, but full of gluten, which unfortunately he can’t eat!

Over the last few months I’ve secretly made it my mission to find recipes that are either naturally gluten free or don’t involve various flours and powders that aren’t always easy to get hold of. That’s where these come in!

These are soft and chewy and so so easy to whip up. They require very few ingredients, most of which are cupboard essentials.

I’ll pop the method below, after a few more photos of these cookies. (Not on my new fancy schmancy camera I’m afraid!)

dough in ballscooked cookies 4

  1. Preheat your oven to 190 C.
  2. Mix together all the dry ingredients.
  3. Beat the egg until it is fluffy and doubled in size, melt the coconut oil and add to the eggs along with the vanilla.
  4. Mix in all the dry ingredients until combined and chill in the fridge for at least 30 minutes (no not you, the dough.)
  5. Shape onto a lined baking tray into ping pong ball sized balls. Definitely a technical term. Flatten slightly with your palm or the back of a spoon.
  6. Bake for 8-10 minutes until lightly golden around the edges.
  7. Remove from the oven and slide baking sheet on to a wire rack to cool.

This recipe is adapted from minimalist baker

I hope you enjoy!

Millie xxx

Millie’s Kitchen

I should probably start by admitting a little white lie. All credit for this kitchen I cook in goes to my parents. It’s not mine. Millie’s Kitchen? Just a cool name. (Thanks Taylor, I’m keeping it)

I’ve been wanting to document my ideas/recipes/life but I’m both a perfectionist and terrible with computers. It put me off the whole blog idea, but anyway, here I am!

So welcome to my very simple looking blog (until my brother gets his hands on it to wave media magic).

Hopefully this blog will contain lots of pretty cakes, maybe some meat (got to cater to all the people) probably a sneaky picture or two of my cat, and anything and everything that I have enjoyed making/experimenting/doing. Feel free to read along, get some ideas, laugh at my disasters… Don’t worry, there’s already been one this week so I guarantee there will be more.

cropped marshmallow

I’ll leave you with a picture of a marshmallow, just to whet your appetite!

Millie xxx