I love developing recipes whether I am making them from scratch or personalising an existing one; it is always a thrill! In the FFF FLab is where the magic happens!

So during my usual web wanderings, I found a recipe for pumpkin oatmeal choc chip cookies! I held my breath not daring to breathe as I skimmed the ingredient list. Sure enough I had every single item required!!!

As I raided my pantry, my eyes fell on some desiccated coconut, then I saw the canister of cayenne pepper and cloves looking dejected; so I grabbed those. Ooooh and there was this bag of mixed nuts and dried fruit! Why not?! I snatched those as well.

When I looked at my heap, I wasn’t sure how it would turn out but I would find out soon!
You can find the original recipe here. Now for my kitchen sink version!


2 1/2 cups all-purpose flour
1 cup quick oats
1/2 cup dessicated coconut
1 tsp baking soda
3/4 tsp salt
1 3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tsp cayenne pepper
1 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup canned pumpkin puree (on this occasion I used canned but for a step by step on how to. Are your own pumpkin purée, which I recommend, read my post “Easy as Pie 2″

1 3/4 cup semi-sweet chocolate chips
1 cup chopped mixed nuts and dried fruit

The “How to”

Preheat oven to 170 degrees Celcious. Whisk together the flour, oats, coconut, baking soda, salt, cayenne, cinnamon, nutmeg and ginger in a large mixing bowl for 30 about seconds and set aside.

In the bowl of an electric mixer, whip together butter, brown sugar and granulated sugar until creamy (unless you’re aiming to build your biceps, please use an electric mixer 😀); pause occasionally to scrape down the sides of the bowl. Then add in the egg, when it is incorporated blend in vanilla extract and pumpkin puree. With the mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and nut and fruit mix. Let batter rest for a few minutes; 5 – 10 minutes should do it. This will give the oats some time to absorb the liquids so that batter isn’t too sticky. Laos it helps the cookies to hold their shape as they bake.

Scoop dough out 2 Tbsp at a time and drop onto parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven for 12 – 14 minutes.

Now this step is crucial; allow the to cool on the baking sheet for at least 5 several minutes before transferring to a wire rack to cool completely. Now you can munch away.

This recipe yields a chewy cookie but is oh so good. With just the slightest hint of warmth from the cayenne. It is a surprising experience. Something you wouldn’t ordinarily expect in a cookie.

Let me tell you, this cookie had everything AND the kitchen sink in it! Lol!

It was studded with choc chip, nuts and dried fruit like a bejeweled or even blinged out treat!




If you live in North America, this recipe would be great for the upcoming Thanksgiving Holidays or afterwards when you won’t know what to do with all the pumpkin-ey left overs. You should try it!

You don’t have to live in North America to try it though 😀

FFF Tip of the Day

Whenever possible, make your own purée; it is so easy! Check it out here.

It is amazing how being knocked sideways by an ailment forces you to literally sit still. Well knocked sideways by malaria I am but the whole sitting still business….sigh…..is driving me a little coocoo.

Granted I am relieved not to be a human jungle gym for a day; the boys are making do with their father and I am not complaining……

So I figured that I could write a post from my sideways position.
FFF has grown in the last 6 months and I must say that I am very very proud. In addition to our baked goods, we now offer a range of meals for small events and our clients are always pleased with us.

Below is a list of FFF’s party favorites. I promise that any of these dishes will bring an amazing dimension to your party. Enjoy!

Our spicy meatballs are now almost legendary 🙂 . You can try it yourself using this recipe or contact us to place an order


Another firm favourite is our pan roasted potatoes. They are just simply delicious


FFF’s whole chicken roasts are perfect for family gatherings especially for Sunday lunches. We have two delicious options; pesto roast chicken and lemon roast.



When it comes to canapes, well, let’s just say people swoon. And we are happy to watch them swoon too because a lot of love goes into each and every canapé on the platter. Be inspired and try a canapé recipe here or simply order 🙂



Our lasagna brings out the closet Garfield in all of us. Here at FFF we don’t discriminate. Even Garfield must eat. Try the recipe here. Of course we will be more than happy to take your order.



In our journey as caterers we have discovered Garfields as well as cookie monsters. Our cookies are yum and make for great party favors! Who knew?!




Brownies! What can we say? We make the fudgiest, chocolatiest ones around. Just ask anyone who has tried them.



I defy any Nigerian party to not include rice on the menu. We have great unexpected options too. Our Thai Style Spicy Jollof rice has been pleasing palettes for over 5 years. Our Dafaduka is also a crowd pleaser.



A great pairing with rice is fried plantain popularly known as dodo. So why not? We offer that too.


We love rosemary and our rosemary baked chicken is loved by all who have tried it.


A crisp fresh salad will add color and vitality to any table. We make some of the freshest around.




We would like to thank our clients for choosing FFF. We looking forward to gaining new ones.

Go ahead and add a uniquely delicious dimension to your party. To ensure that you make the right meal choices, we will have a consultation and design the perfect menu for your party.

Contact us at nkem.o@foodfashionfusion.com

We can’t wait to hear from you.



Having little ones who depend on you for every single aspect of their lives puts a high level of responsibility on one. So, as I did my weekly grocery shopping last week,

I browsed the snack aisles for my toddler’s school pack and quite frankly I recoiled and some of the ingredients listed on the products. I walked away with a resolve to make something tasty and healthy for him to eat.

I found a great recipe for oatmeal cookies which I think is a wonderful way for him to get fibre and still enjoy a snack.

Recipe for oatmeal cookies


115 grams softened butter
2/3 cup dark brown sugar
1/3 cup white sugar (you could do 1 cup dark brown sugar if you prefer)
1 Egg
1/2 Tbsp vanilla
1 tsp baking powder (optional)
1/2 tsp cinnamon
1 Cup all purpose flour
1 cup raisins
1 1/2 Cups raw oats (I used Quaker oats)
kosher salt (optional)


Preheat oven to 350ºF.
Cream the butter and sugar together until fluffy.
Add the egg and mix until incorporated. Then add the vanilla, baking powder, and cinnamon and mix until incorporated.
Stir in the flour then the raisins and oatmeal until combined.
Drop rounded mounds of dough on ungreased cookie sheets and sprinkle with salt if using.

Flatten the dough mounds slightly before baking.


Bake at 350ºF until just lightly browned on the edges and middle still looks undercooked, about 9 minutes. This will give a slight crunch with a chewy center. If you want it to be crunchier leave the cookies in for an extra minute or two.

Let the cookies rest on baking tray for 2 minutes before moving to cooling racks.


Needless to say the cookies were a massive hit with the children! They sped put of their room and made a beeline for the cookies as I tried to take pictures for the blog. Contorted in an awkward angle on the floor, all I could do was bark “Get away from there!”. The child obeyed but not before he snatched a cookie and made off leaving crumbs in his wake……


He had the cookies with a variety if fruit in his snack pack.

I am currently making a fresh batch as I write this and I have added some semi-sweet chocolate chips. These are not for the little one this time 🙂

You can really have fun with it and any variety of chopped nuts or dried fruit like cranberries, sultanas etc.

I will continue to look for great snack options and of course I will always share the recipe 🙂

FFF Top Tip: If you opt to top your cookies with salt, it is important to use sea salt or kosher salt or any other salt that has a similar texture. Table salt is too fine and will simply dissolve into the cookie as it bakes.

I have been in a baking frenzy for the past few days. For some reason, that I can’t quite explain, I have been churning out batch after batch of cookies.

Perhaps I am secretly the cookie monster sans blue fur and bulging eyes. Lol.

Anyway these recipes are too good not to share. They are easy and require very little preparation.

You should get about 24 – 30 cookies out of these depending on how big you portion them.


3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
280 grams butter
2 cups white sugar
2 eggs
2 teaspoons vanilla extract and 2 teaspoons almond extract (the almond is optional)
1/4 cup white sugar for decoration (I used coloured sugar)
1/4 chopped walnuts and 1/4 slivered almonds


Preheat oven to 175 degrees Centigrade. In a medium bowl, combine the flour, baking soda, and salt and set aside.
In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. In order to justify eating these cookies I opted to cream the butter and sugar by hand. In 34 degree C heat I am not sure how wise a decision it was but on the upside I got some good tone on my biceps 🙂 By all means use an electric mixer; it should get the job done in about 4 minutes. It took me the better part of 9 minutes by hand.

After my hard labour, the sugar and butter mix looked like this

Hand creamed sugar and butter

Hand creamed sugar and butter

Things get so much easier as you beat in the eggs one at a time, then the vanilla and almond extracts.

Add eggs and extracts

Add eggs and extracts

Gradually stir in the dry ingredients until just blended.You really don’t want to over work the dough. If you are not in a mad rush you can rest the dough in the fridge for about 30 minutes, covered in cling film.

Add dry ingredients and mix through

Add dry ingredients and mix through

Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart on ungreased cookie sheets/parchment paper and alternatively insert almonds and walnuts into each ball.

Cookie prep6

You may opt not to roll every ball in the sugar. Personally I liked the idea of having som cookies uncoated.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. You could bake for up to 12 minutes if you want a crunchier finish to your cookies. Again, because I like variety, I  made some cookies chewy and some crunchy. It just makes it more fun to eat 🙂

Just out of the oven

Just out of the oven

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


Grab a cold glass of milk, sit back and enjoy the fruit of your labour.


Not even my little one could resist! So why should you? 🙂


cookie tobi