It’s beginning to feel a lot like Christmas!

When I was younger, Christmas was a feeling

Throughout the month of December I would feel so ‘Christmassy,’ there was an excitement that built throughout the month, peaking on my sleepless Christmas eves and 6am wake-ups. But now being 23, I find have to MAKE it feel like Christmas – or those 24 days will just fly by so fast that I blink and I’ve already have opened that pair of socks and K-mart bath-and-shower kit, and i’m in a food coma on the couch with a paper Christmas Cracker hat on my head.

This year, chasing that Christmas feeling has never been so true. It’s the first Christmas I’ll be spending away from my family – as I have to work. Yep thats right, on Christmas Day. But i’ve kinda come to terms with it now. So anyway, I’ve been trying to engage in as many Christmas activities as I can and listen to carols and eat advent chocolates (don’t really have to try with this one) and anything else that is remotely reminiscent of the festive seeeaaaason.

SO yesterday we did Christmas baking! We made [FROM SCRATCH] gingerbread people, and Christmas tree brownies! I don’t think either of us actually expected them to turn out as well as they did. But we absolutely aced it, and it was such a fun day.

Recipe for Gingerbread people

NB: We used black treacle instead of Molasses (because where the f**k do you find molasses at your local IGA). Also our icing was literally icing sugar and a tiny bit of milk.

Recipe for Christmas tree brownies

NB: This brownie recipe is next level.

Tell me what you think!!

Jenna xx

Mars Bar Slice: No Bake


Mars Bar Slice has literally got to be one of the simplest, yet delicious and satisfying treats in the entire world. I decided to make Mars Bar slice today, initially after seeing that the Mars Bars were on sale at Coles for $1 each. I was inspired to bake as tomorrow marks the last day I will work with our breakfast radio team before I fly out to Sydney (but any excuse to bake, right?).

As per usual I was pretty strapped for time today so the less-than-20-minute prep time really made life much easier! Once you’re done with the assembly you simply whack it in the fridge, no cooking necessary!Β I just love how Mars Bar slice cuts, you don’t need a hot blade or a freezing cold slice, a clean, sharp knife separates the slab into perfectly crisp squares of chewy and rich-yet-creamy caramel-covered rice puffs.

Try it yourself – I can assure you it won’t disappoint!



  • 4 x Mars Bars
  • 200g Milk Chocolate
  • 3 Cups Rice Bubbles
  • 70g Butter
  • 1T Golden Syrup


  1. Line a 23cm x 23cm cake tin with grease-proof paper that overhangs the edges slightly.
  2. Chop up the Mars Bars into 1-2cm-sized pieces.
  3. Place the Rice Bubbles in a large heat-proof bowl along with a quarter of the chopped Mars Bar
  4. Melt 50g of butter, the Golden Syrup, along with the remaining three-quarters of the chopped Mars Bar in a pan over a low heat, stirring constantly, then set aside
  5. Stir in this mixture to the Rice Bubble mixture until well combined
  6. Press flat into the lined tin (make sure you get into the corners and try to make it completely level).
  7. Place into fridge to chill for 45-60 minutes.
  8. Melt remaining 20g of butter and all the milk chocolate together (preferably over a bain-marie as chocolate can be temperamental)
  9. Smooth this melted mixture over the top of the set Rice Bubble mixture
  10. Set for a further 30 minutes
  11. Cut into pieces and serve.