MGID 3

CHRISTMAS SPICE CAKE WITH EGGNOG BUTTERCREAM DESCRIPTION Three layers of ultra moist cake with cinnamon, ginger, nutmeg and more surrounded by creamy, sweet eggnog frosting. INGREDIENTS CHRISTMAS SPICE CAKE 2 1/2 cups all purpose flour 2 teaspoon baking powder 2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground clove 1/4 teaspoon pure ground black pepper 1 tablespoon unsulphered molasses 1 cup vegetable oil 1 3/4 cup light brown sugar 1 1/2 cup unsweetened apple sauce 4 large eggs 2 teaspoons pure vanilla EGGNOG BUTTERCREAM 1 1/2 cups (3 sticks) unsalted butter 4 1/2 cups confectioner’s sugar 7 tablespoons eggnog 1/2 teaspoon ground nutmeg 1/4 cup heavy cream WHITE CHOCOLATE GANACHE 1 cup white chocolate chips 1/2 cup heavy cream INSTRUCTIONS CHRISTMAS SPICE CAKE Preheat oven to 350°F. Grease and flour 3 8-inch cake pans, set aside. In a

PEANUT BUTTER CHOCOLATE LAYER CAKE This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese’s peanut butter cups! It’s rich, delicious and so fun! INGREDIENTS CHOCOLATE CAKE 1 3/4 cups (228g) all purpose flour 2 cups (414g) sugar 3/4 cup (85g) cocoa 2 1/4 tsp baking soda 1/2 tsp baking powder 1 tsp salt 1 cup (240ml) milk 1/2 cup (120ml) vegetable oil 1 1/2 tsp vanilla extract 2 large eggs 1 cup (240ml) hot water PEANUT BUTTER FROSTING 2 cups (448g) salted butter, room temperature 1 1/4 cups (350g) peanut butter 9 cups (1035g) powdered sugar 6–7 tbsp (90-105ml) water or milk 6 reeses, chopped CHOCOLATE GANACHE AND TOPPING 6 oz (1 cup) semi-sweet chocolate chips 1/2 cup (120ml) heavy whipping cream 8 reeses, cut in half Crumbled reeses INSTRUCTIONS Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the botto

The Best Bread Pudding When it comes to easy recipes this Bread Pudding couldn't get any simpler. Filled with cinnamon and nutmeg this makes the perfect breakfast or dessert recipe.  Ingredients 1 16 oz loaf French bread 5 eggs 1 cup sugar 1 1/2 cup milk 1 1/2 cup heavy cream 2 tsp vanilla 1 tsp cinnamon 1/2 tsp nutmeg Sauce: 1 cup heavy cream 1 Tbs flour 1/2 cup sugar 4 Tbs butter 1 tsp vanilla Instructions Preheat oven to 350. Spray a 9"x13" baking dish with non-stick cooking spray. Cut bread into 1"-2" squares and add to large bowl. In another bowl whisk together your milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until combined. Pour over bread and stir gently to coat, let soak for about 20 minutes. Spread into baking dish and bake in oven for about 50-60 minutes until center is set. In saucepan whisk together sugar, flour and heavy cream until combined. Add in your butter and heat on medium until butter me

Chocolate Orange Loaf Cake Yummy chocolate orange sponge with chocolate orange buttercream and chocolate orange pieces Ingredients For the sponge 200 g Butter or baking spread 200 g Caster sugar 2 tsp Orange extract 4 Eggs large 1 tbsp Milk 175 g Self raising flour 25 g Cocoa powder 1/4 tsp Baking powder 1/2 a Terry's Chocolate Orange chopped up - optional For the buttercream 150 g Butter or baking spread 275 g Icing sugar 25 g Cocoa powder 1 tsp Orange extract 1 1/2 tbsp Milk For decoration 1/2 a Terry's Chocolate Orange Orange sprinkles optional Instructions Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin Mix together the butter and caster sugar using an electric mixer ot a spoon until light and fluffy Add the orange extract, eggs and milk and whisk in until smooth Whisk in the flour, baking powder and cocoa powder until fully combined Fold in the chopped up Terry's Chocolate Ora

Coconut Chicken Curry This coconut chicken curry is packed with delicious flavors and an easy one pot meal. This curry can be made in 30 minutes or less making it the perfect weeknight dinner! Ingredients 3 tablespoons coconut oil, separated 1/2 medium yellow onion, diced (~1/2 cup) 3 cloves minced garlic (~1 and 1/2 teaspoons) 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece) 2 teaspoons yellow curry powder 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels) 2 teaspoons ground coriander 1 large red bell pepper 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces Fine sea salt and freshly cracked pepper 1 can full fat coconut milk (NOT lite) 1 tablespoon lime juice 1-2 tablespoons brown sugar 2 teaspoons fish sauce, optional 1/4 cup cilantro and/or basil, diced Serve over/with: cooked basmati rice and naan bread with additional lime wedges Optional: chopped peanuts or cashews

SOUTHWEST CHICKEN SKILLET If you're looking for a quick and easy dinner, this Southwest Chicken Skillet is it! Precooked chicken makes this dinner possible in about 30 minutes. INGREDIENTS 1 cup uncooked long grain white rice 1 cup salsa ($0.65) 1.5-2 cups precooked shredded chicken 15 oz. can black beans  1 Tbsp chili powder 1 3/4 cups chicken broth 1 cup shredded cheese  2-3 green onions, sliced INSTRUCTIONS In a large skillet, combine the rice, salsa, chicken, black beans (drained), chili powder, and chicken broth. Stir until everything is evenly combined. Place a tight fitting lid on the skillet, turn the heat on to high, and let the skillet come to a full boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 15 minutes. Make sure it is simmering the entire time, turning the heat up slightly if needed (you should be able to hear it simmer quietly). After 15 minutes, turn off the heat, and let it rest with the l