Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Cook from the Book: Fitwaffle’s Baking It Easy

by Jessica Lockyer-Palmer

published on 4 March 2022

The Happy Foodie team is always game for a Cook from the Book, but never more so than when it promises to yield the likes of chocolate chip brownies and Easter-themed fudge with minimal ingredients and no fuss. Find out how we got on baking recipes from the brand-new cookbook Baking It Easy, from TikTok and Instagram baking sensation, @fitwaffle.

From the book

Who: Abby Watson, Senior Campaigns Manager

What I made: Easter Fudge         

What I thought: This was a super simple recipe that was really easy to pull together – mini eggs and white chocolate is a dream combination. If you’re looking for an alternative homemade Easter gift pop this to the top of your list, it’s incredibly moreish.

Who: Francesca Thomson, Campaigns Assistant 

What I made: Cinnamon Roll in a Mug

What I thought: Cinnamon buns are my favourite sweet treat, but being a terrible baker, I’ve never been brave enough to try making them. When I saw this genius recipe, I knew I had to give it a go. To the sheer joy of a serial committer of baking disasters, it worked!! There’s no need to prove this dough or spend long amounts of time kneading, and yet despite these quick shortcuts, it certainly doesn’t compromise on all the deliciousness of a cinnamon bun. 

Warming cinnamon with soft dough and sugary icing is the perfect comfort combo and is made even more delightful when it’s as simple and quick to rustle up as this.

Who: Ellie Auton, Communications Assistant

What I made: S’mores Cookie Dough Bars

What I thought: These were so delicious and indulgent! They were really quick and easy to make and an absolute hit with my housemates. I will definitely be making again for a treat!

Who: Morgana Chess, Campaigns Officer

What I made: Cinnamon Apple Cake

What I thought: My food photography really doesn’t do it justice but this cake was truly delicious. It was really moist and packed with juicy apples, and the cinnamon flavours throughout were lovely and sweet. Despite being one of the book’s more complicated ‘all-star bakes’, the recipe was really easy to follow too, with ingredients you are likely to already have in the cupboard. I served mine while it was still slightly warm, perfect for a winter evening.

Who: Mia Oakley, Campaigns Officer

What I made: Fudgy Chocolate Chip Blondies

What I thought: I’m a slight white chocolate fiend so knew I had to bake these blondies as soon as I saw them. The steps were very easy to follow. I especially enjoyed the guidance on how to best line the baking tin as my usual tactic is to just cut, fold and hope. The customisable options throughout allow you to cater to your own tastes as well. I used Kinder bars instead of chocolate chips like Eloise suggested which worked a treat. I also used Green & Black’s white chocolate, which has a hint of Madagascan vanilla as I was feeling fancy. The hardest part was having to wait the 3 hours chill time. 


You might also like

View all


Baking Basics with Nicola Lamb: How to make perfect custard

Nicola Lamb, baking expert and author of SIFT, shares her essential tips for making custard from scratch.

Recipe Collections

10 easy Indian vegetarian recipes

From moreish starters to hearty curries and centrepieces, find the best vegetarian Indian dishes you’ll want to make at home.


Homemade ice cream recipes without a machine

Get into the spirit of summer and make ice cream at home with these no-churn recipes. From raspberry ripple to matcha to toasted marshmallow, these inventive ice creams don’t need an ice cream maker.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week