Donal Skehan
My instagram
  • So apparently today is #ChocolateCakeDay- would be rude not to sure this amazeballs Millionaire Chocolate Gold-dust Cake! Who wants a slice? :)
  • Max is on youtube! To watch the full video check out my channel- link in profile! RUFF! 🐶
  • So Max has been keeping the bed warm! 🐶
  • Griddled baby gem, with roast cauliflower and brussels sprouts, red pesto and halloumi chips for lunch! Basically another fridge clear out- but bloomin' delish! :)
  • Healthy Chocolate Fudge with @susanjanekitchen on my youtube channel! Can't remember what was so funny but needless to say we had a good time! :)
  • Sunday swim time for #maxthedog! On the hunt for his ball! :)
  • Introducing guilt free Raw Chocolate Fudge and the incredibly inspiring @susanjanekitchen over on my youtube channel this morning! Link in profile! :)
  • It's the weekend! Which means it's #maxthedog time- have a great weekend folks! It's getting brighter everyday! :)
  • Bloomin' beautiful kale chips up on my youtube channel! Give them a go this weekend- highly addictive! :) (link in profile- subscribe!)
  • #tbt to cooking on NBC's The Today Show in NYC for St. Paddy's Day! :)
  • How to make spicy kale chips on my youtube channel today- check them out link in profile! :)
  • It's breakfast time baby! Check out myself and @thehappypearfood lads cooking up some epic buckwheat pancakes on my youtube channel! Link in profile- have a great Tuesday! :)
  • Burren Smoked Salmon Quiche @pepperpotcafe for lunch! Delicious as always! :)
  • Beat the Monday blues with a slice of Orange Polenta Cake. And guess what... It's GLUTEN FREE! :)
  • Family Sunday lunch today: White wine chicken with salad and greens! :)
  • All about the healthy pancakes this morning on my youtube channel with the lads from @thehappypearfood! Head over and check them out- link in my profile! :)
  • Salmon & Avocado Salad for lunch AKA fridge clean out salad! :)
  • Sweet morning walk with The Swede and The Hound! #howth #ireland
  • Supporting the Pussycat Dolls with my band Industry- Summer 09' #tbt! @michelemcgrath @leehuttonswingsinger @morgandeane @jameshylandgtc @thetinyisland
  • Blueberry chia seed muffins going down a storm over on youtube! Link in profile- here's a little taster! :)
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Vintage Cookbooks and Chocolate Chip, Oat and Raisin Cookies!

I’m always on the lookout for vintage and retro cookbooks, and over the last few years I’ve amassed quite a collection. Not only are they wonderfully nostalgic, there are plenty of delicious recipes which are still bang up-to-date. Of course there are also plenty of recipes for aspics and animal innards, things which most people these days would turn their noses up at.

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Chocolate Chip, Oat and Raisin Cookies

These make wonderfully chewy and crumbly cookies which are easily adaptable, just use whatever ingredients you might have in the storecupboard. Feel free to swap out the chocolate and raisins with other dried fruit, nuts or seeds.

Makes 24 cookies
225g of butter
1 teaspoon of vanilla extract
160g of caster sugar
120g of light brown sugar
2 large free range eggs
1 teaspoon of bicarbonate of soda
190g of plain flour
240g of rolled oats
80g of raisins
100g of good quality dark chocolate chips

Preheat the oven to 180˚C and line two large baking sheets with parchment paper.

Using a standalone mixer or hand mixer, cream the sugar and butter until it becomes pale and smooth. Add the eggs one by one, mixing well after each addition so the mix doesn’t split. Little by little add in the flour and bicarbonate of soda until it is completely incorporated. Using a spatula fold through the oats, raisins, vanilla extract and chocolate chips until completely combined.

Place 12 heaped tablespoons of the dough on each baking sheet and place in the oven to bake for 15 minutes or until golden brown. You may need to swap the trays halfway through the cooking time in order to get an even colour on the cookies.Remove from the oven and allow to cool slightly before transferring to a wire wrack to cool completely.

Enjoy with a glass of milk!

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Stained Glass Christmas Tree Cookies

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My brother and I used to make these with my auntie Erica every year for Christmas. You can poke a hole in the top of them and then string through some ribbon so you can hang them on your Christmas tree. They look really great when the sparkly lights shine through!  Do keep an eye on these once they're on the tree though, in our house they always had a tendency to go missing!

Makes about 30 cookies
200g of plain flour
1 teaspoon of baking powder
A pinch of salt
1 tablespoon of mixed spice
100g of muscavado sugar
150g of butter
1 large egg
1 teaspoon of vanilla extract
1 pack of foxes fruits or jolly ranchers, sweets crushed

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Deep Dish Chocolate Chip Cookies

I don’t think there is any question that the Americans know how to create the most overindulgent desserts, and this one ticks all the boxes.
These were created by an American chain of restaurants and have something of a cult following in the US. Put simply, it’s cookie dough piled into individual serving dishes and baked at high heat, so you get a set top and edges but a ridiculously gooey interior.
When they are pulled out of the hot oven, a big dollop of vanilla ice cream is plonked on top to melt and mingle with hot, soft cookie. Makes four individual portions.

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Donna Hay’s Chocolate Candy Cane Cookies

Personally I think these cookies taste even better a day or two after you make them. The intense dark chocolate flavour mellows out a bit and makes a really moist cookie. You can also make these without the candy cane chunks which aren’t essential. Chopping the candy canes is fairly easy though so don’t worry, just use a sharp knife.

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Cookies and Cream Chocolate Chip Oreo Cupcakes

This is my aunt Erica’s cupcake recipe and it could not be easier to make. You can easily adapt this recipe to make a regular plain cupcake mixture also, simply remove the cocao powder and chocolate chips from the ingredient list.

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Peanut Butter Cookies

These are incredibly tasty little cookies which are so easy to make. Perfect for cooking with kids!

Makes approximately 9 cookies
4 rounded tablespoons of crunchy peanut butter
1 large egg
2/3 cup of dark brown sugar
1/3 cup of whole wheat flour

Place the sugar, and flour in a large mixing bowl and combine. With a wooden spoon create a well in the center of the bowl and add the egg and peanut butter. Beat the egg and peanut butter with the flour and sugar until a thick dough forms. If the dough is too moist simply add a little extra flour.  Allow the dough to sit in the fridge for about 15 minutes.

Remove from the fridge and place rounded tablespoons of the dough onto a greased baking sheet.

Bake in the oven at 180oC/ for approximately 15 minutes or until the cookies brown slightly.

Remove from the baking sheet and allow to cool.

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