Beef Barley Soup

A delicious,warming and satisfying soup. Thank you FruGals

1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces 
1 1/2 cups thinly sliced carrot 
1 1/2 cups thinly sliced celery 
2/3 cup chopped onion 
1 (8-ounce) package pre-sliced mushrooms 
2 lbs. fat-free, less-sodium beef base
8-10 cups water 
1 bay leaf 
1 cup uncooked pearl barley 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
1 Tbs. garlic

• Brown beef in non-stick fry pan until browned, stirring frequently. 
• Remove beef from pan and place in crockpot, 
• Add carrot, celery, onion, and mushrooms, fat-free, less-sodium beef base, water, garlic and bay leaf. 
• Cook on high heat for one hour 
• Add pearl barley then turn down to low Cook till vegetables and beef are tender. 
• Stir in salt and pepper. 
• Discard bay leaf.

White Chocolate Cherry Shortbread

1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)

• Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
• In a large bowl, combine flour and sugar.
• Using a pastry blender, cut in the butter until mixture resembles fine crumbs. 
• Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. 
• Stir in almond extract and, if desired, food coloring. 
• Knead mixture until it forms a smooth ball.
• Shape dough into balls. 
• Place balls 2 inches apart on an ungreased cookie sheet. 
• Using the bottom of a drinking glass dipped in sugar, flatten balls into rounds.
• Bake in preheated oven for 10 to 12 minutes or until centers are set.
• Cool for 1 minute on cookie sheet. 
• Transfer cookies to a wire rack and let cool.
• In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. 
• Cook and stir over low heat until melted.
• Dip half of each cookie into chocolate, allowing excess to drip off. 
• If desired, roll dipped edge in nonpareils and/or edible glitter. 
• Place cookies on waxed paper until chocolate is set.

 

Eggnog Cranberry Bread

A lovely Christmasy recipe from My Biscuits are Burning

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
2 large eggs
1 cup granulated white sugar
1 cup eggnog
1/2 cup salted butter, melted
1 teaspoon vanilla
3 cups fresh cranberries

• Preheat oven to 350 degrees F. 
• Grease the bottom and 1/2 inch up the sides of 4 mini loaf pans (5.6x3x2) or a 9x5x3 inch loaf pan.
• In a large bowl, whisk together flour, baking powder, salt and nutmeg. 
• Make a well in the center of the flour mixture and set aside.
• In a medium bowl, combine the eggs, sugar, eggnog, melted butter and vanilla. 
• Add egg mixture to the flour mixture and stir until just moistened (batter may be lumpy). 
• Fold in cranberries.
• Spoon batter into the prepared pan(s). 
• Bake mini loaves on a baking sheet for 30-40 minutes. 
• Check by inserting a toothpick into the center of the loaves--it should come out clean. 
• If using one large bread pan, bake for 45-55 minutes and check for done-ness. 
• Cool in the pan on a wire rack for 10 minutes. 
• Remove from pan and  cool completely on a rack.

Chocolate Oatmeal No Bake Cookies

These simple chocolate no bake cookies make a perfect sweet treat. Made with cocoa powder, peanut butter, and oats, these no bake cookies are always a favorite.

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp. Vanilla

• Add the butter, sugar milk and cocoa in a saucepan. 
• Bring to a rolling boil, and boil for 1 minute. 
• Stir in the peanut butter, oats and vanilla and drop onto wax/foil paper. 
• Let cool until set

Turkey & Potato Curry

A great way to use up left over turkey and potatoes from your Christmas Dinner. Thank you BBC Good Food

1 tbsp sunflower oil

1 large onion, thickly sliced
1 green pepper, deseeded and chopped
2 tbsp curry paste
2 garlic cloves, crushed
400g can chopped tomatoes
300g leftover turkey, diced
300g leftover cooked potatoes (either boiled or roast), diced
2 tbsp mango chutney
small pack coriander, roughly chopped
rice or naan bread, to serve

• Heat the oil in a large pan over a fairly high heat. 
• Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. 
• Stir in the curry paste and garlic, then cook for another 1-2 mins. 
• Add the chopped tomatoes and 150ml water. 
• Bring to the boil and bubble for 5 mins.
• Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins
• Season and add the mango chutney. 
• Scatter with coriander and serve with rice or naan.

Eggnog Coffee Cake Muffins

The streusel and eggnog glaze make these muffins extra special! They are perfect for Christmas morning! Thank you Two Peas and Their Pod

For the Streusel:
1/2 cup all-purpose Gold Medal flour
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons unsalted butter, cut into small pieces

For the muffins:
2 cups all-purpose Gold Medal flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup eggnog
1 large egg
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

For the eggnog glaze:
1 cup powdered sugar
3 tablespoons eggnog
Pinch of nutmeg

• Preheat the oven to 350 degrees F. 
• Line a muffin pan with paper liners or spray with cooking spray. Set aside.
• First make the streusel topping. In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg. 
• Add the butter and rub together with your fingers until mixture looks like coarse crumbs. Set aside.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
• In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract. 
• Whisk until smooth. 
• Pour the liquid ingredients over the dry ingredients and stir until just combined. Don't over mix.
• Place 1 tablespoon of muffin batter in each prepared muffin cup. 
• Top with 1 teaspoon of streusel. 
• Add more batter to cover the streusel, about a heaping teaspoon. 
• Top muffins with remaining streusel.
• Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let muffins cool to room temperature.
• While the muffins are cooking, make the eggnog glaze. 
• In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg. 
• Whisk until smooth. 
• Drizzle glaze over the muffins. 
• Serve and enjoy

Eggnog Cheesecake Cake

Creamy, and spicy, and delicious. Thank you Shugary Sweets

 

For the Cakes: 

3 egg whites, room temperature

3/4 cup buttermilk

3/4 cup unsalted butter, softened

1 3/4 cup granulated sugar

2 1/2 cup cake flour

1 Tbsp baking powder

1/2 tsp kosher salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground ginger

For the Cheesecake: 

2 pkg (8oz each) cream cheese,softened

2/3 cup granulated sugar

pinch of salt

2 eggs

1/4 cup sour cream

1/3 cup heavy cream

1/2 tsp rum flavoring

1/2 tsp nutmeg

For the Frosting:

1 cup unsalted butter, softened

1 1/2 tsp nutmeg

1 tsp rum flavoring

4 cup powdered sugar

1/4 cup low fat eggnog

For the Cakes: :

• In small bowl, mix egg whites and 1/4 cup buttermilk. Set aside.
• In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. 
• Add in dry ingredients and mix until combined. 
• Slowly add in egg white mixture. 
• Beat in remaining buttermilk. 
• Bake in a 350 degree oven for 20-25 minutes.
• Remove and cool on wire rack. 

For the Cheesecake:

• Preheat oven to 325 degree. 
• Using a large roasting pan on the lower 1/3 of the oven, preheat the pan. 
• Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. 
• Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. 
• Meanwhile, boil several cups of water to use later.
• Beat cream cheese with sugar for 2-3 minutes until creamy. 
• Add in salt and egg, one at a time, beating well after each addition. 
• Beat in sour cream, heavy cream and remaining ingredients.
• Pour into prepared 9inch springform pan and place in center of preheated roasting pan. 
• Pour boiling water, slowly, into pan, until about one inch of water comes up the sides. 
• Bake cheesecake for 45 minutes. 
• Turn oven off and let cheesecake sit for an additional 30 minutes in oven. 
• Remove and cool completely.
• When cooled remove from springform pan and place in freezer for one hour, or overnight until ready to assemble cake.

For the Frosting:

• Beat butter for 3 minutes until fluffy
• Add in nutmeg, rum flavoring, powdered sugar and eggnog.
• Beat for an additional 3-5 minutes until fluffy. 

To assemble the Cake:

• Lay one spice cake on cake plate. 
• Top with cheesecake then second layer of spice cake. 
• Frost with eggnog frosting

Easy Peanut Butter Fudge

No candy thermometer needed. Thank you Parade

• 2 cups granulated white sugar
• ½ cup milk
• 1 cup peanut butter (smooth or chunky)
• 1 tsp vanilla extract

• Grease an 8x8-inch baking pan.
• In a medium saucepan, bring sugar and milk to a boil. 
• Allow to boil for about 2½ minutes, stirring regularly, and then remove from heat. 
• Add the peanut butter and vanilla and stir until smooth.
• Pour the mixture into the pan and allow to cool until set. 
• Slice into 1-inch squares.

Christmas Crackle Puddings

Quick and easy to make with no baking. My daughter loves making these and sold dozens at her recent school fayre

1 x 200g pkt good-quality milk chocolate, finely chopped

100g butter, chopped
105g (3 cups) Kellogg's Coco Pops
100g white chocolate melts
10 red Nestle Smarties.

• Line ten 125ml (1/2-cup) capacity muffin pans with paper cases. 
• Place the milk chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water making sure the bowl doesn't touch the water. 
• Stir with a metal spoon until the chocolate melts and the mixture is smooth.
• Stir in the coco pops. 
• Divide among prepared pans. mould into a dome shape. 
• Place in fridge for 2 hours or until firm.
• Place the white chocolate in a small heatproof bowl over a saucepan half-filled with simmering water making sure the bowl doesn’t touch the water 
• Stir with a metal spoon until the chocolate melts and is smooth.
• Spoon a little white chocolate over each pudding and top with a smartie. 
• Set aside until set.

Tangy Cranberry Breakfast Cake

The recipe for this festive delight comes from Cozycakes Cottage. Thank you.

2 c. all-purpose flour
1⅓ c. sugar, divided
1½ tsp. baking powder
½ tsp. baking soda
¼. tsp. salt
2 eggs, divided
¾ c. orange juice
¼ c. butter, melted
2 tsp. vanilla extract, divided
2 c. cranberries, coarsely chopped
Optional: 1 Tbsp. orange zest
8-oz. pkg. cream cheese, softened

Topping:
6 Tbsp. all-purpose flour
¼ c. sugar
2 Tbsp. butter

• Pre heat oven 350
• To prepare the topping, combine flour and sugar in a small bowl. 
• Cut in butter with a fork until mixture resembles coarse crumbs.
• Set aside
• In a large bowl, combine flour, one cup sugar, baking powder, baking soda and salt  
• Mix well and set aside. 
• Combine one egg, orange juice, butter and one teaspoon vanilla in a small bowl 
• Mix well and stir into flour mixture until well combined. 
• Fold in cranberries and zest, if using. 
• Pour into a greased 9′ round spring-form pan and set aside.
• Beat together cream cheese and remaining ⅓ cup sugar in a small bowl until smooth. 
• Add remaining egg and one teaspoon vanilla; mix well. 
• Spread over batter; sprinkle with topping. 
• Place pan on a baking sheet; bake for 1¼ hours or until golden. 
• Let cool on wire rack for 15 minutes before removing sides of pan. 

Easy Sugar Cookies

Quick and easy sugar cookies! They are really good, plain or with candies in them. 

2 3/4 cups all-purpose flour

1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 egg

• Preheat oven to 375 degrees F (190 degrees C). 
• In a small bowl, stir together flour, baking soda, and baking powder. 
• Set aside.
• In a large bowl, cream together the butter and sugar until smooth. 
• Beat in egg and vanilla. 
• Gradually blend in the dry ingredients. 
• Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden.
• Let stand on cookie sheet two minutes before removing to cool on wire racks.

 

Christmas Cupcakes

Sweet Christmas cupcakes for the festive season. Thank you Taste.com

200g butter, softened
1 3/4 cups (385g) caster sugar
1 teaspoon vanilla bean paste
4 eggs
2 3/4 cups (415g) self-raising flour
1 cup (250ml) milk
1/4 cup (50g) white choc chips
150g frozen raspberries
Icing sugar, to dust
500g bought white fondant
Bought red icing flowers, to decorate

Buttercream frosting

200g butter, softened
3 cups (480g) icing sugar mixture
1 tablespoon milk.

• Preheat oven to 180°C. Line muffin pans with paper cases.
• Use an electric mixer to beat butter, sugar and vanilla bean paste together until pale and creamy. 
• Add eggs, one at a time, beating after each addition.
• Add the flour and milk in alternate batches and stir until just combined. 
• Add the white choc chips and raspberries and gently fold until just combined.
• Spoon mixture among paper cases. 
• Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. 
• Transfer to a wire rack to cool.
• To make the frosting, use an electric mixer to beat butter until very pale. 
• While beating, gradually add icing sugar. 
• Add the milk and beat until combined.
• Use a round-bladed knife to spread icing onto each cupcake in a thin layer. 
• Dust a clean surface with icing sugar.
• Roll fondant to a 3mm-thick disc. 
• Use a 10cm-round fluted pastry cutter to cut discs from fondant. 
• Gently smooth fondant onto cupcakes. Decorate with icing flowers.

Honey Glazed Ham

Delicious hot or cold. Thank you The Recipe Critic

1 cup honey
⅓ cup butter
2 Tablespoons dark corn syrup
1 Tablespoon brown sugar
whole cloves (optional)

• Take ham out of the refrigerator and allow to rest at least 30 minutes before cooking. 
• Preheat oven to 325.
• Prepare the glaze by heating honey, butter, dark corn syrup, and brown sugar in medium saucepan on medium low heat.
• Line a 9×13 in pan with aluminum foil. 
• If scoring the ham, lightly score the top into diamond shapes and place the ham in the pan. 
• If using whole cloves, put them in between the lines you scored, but remove before cutting and eating. 
• Brush the glaze on top and create a foil tent over the ham. 
• Bake the ham according to how many pounds you have. Usually 15 minutes per pound. 
• Brush the glaze over the ham every 15 minutes.
• Once the ham is cooked, remove the foil tent and caramelize the top by turning the oven to broil and letting the ham get dark for about 3-5 minutes.
• Remove the ham from the oven and pour remaining glaze over the top. 
• Cut into thin slices and enjoy!

Festive Shortbread Logs

Rich and delicious. Thank you Taste of Home

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 cups semisweet chocolate chips
4 teaspoons shortening
3/4 cup ground walnuts

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. 
• Add vanilla. Gradually add flour and mix well.
• With lightly floured hands, shape tablespoonfuls into 2-in. logs. 
• Place 2 in. apart on ungreased baking sheets. 
• Bake at 350° for 9-11 minutes or until edges and bottom are lightly browned. 
• Cool for 2-3 minutes before removing to wire racks.
• In a microwave, melt chocolate chips and shortening; stir until smooth. 
• Drizzle chocolate over half of the cookies. 
• Dip one end of remaining cookies into chocolate; allow excess to drip off. 
• Sprinkle with walnuts. Place on waxed paper; let stand until set.

Peppermint Fudge

Creamy peppermint fudge topped with marshmallow, white chocolate and candy canes, a perfect gift for family and friends. Thank you Shugary Sweets

 

1 bag (12oz) white chocolate morsels
1 bag (10oz) Andes Peppermint Crunch baking chips
7oz jar marshmallow creme
1/2 cup unsalted butter
3/4 cup heavy cream
2 cup granulated sugar
pinch of salt
1 pkg (16oz) vanilla Candiquik, melted
3 cup Mini Peppermint Marshmallows
5 peppermint candy canes, broken

• In a mixing bowl, add white chocolate morsels, Andes baking chips and marshmallow creme. Set aside.
• Prepare a 13x9 baking dish by lining it with parchment paper. Set aside.
• In medium saucepan, heat butter, heavy cream, sugar and salt over medium high heat. 
• Bring to a boil and continue stirring. 
• Boil for 5 minutes, stirring constantly. Remove from heat.
• Pour over morsels and marshmallow creme, beating with an electric mixer until smooth and melted.
• Pour fudge into prepared baking dish.
• Melt vanilla candiquik according to package directions. 
• Allow to cool slightly (a couple minutes). 
• Fold in mini marshmallows and pour over top of fudge. 
• Immediately sprinkle with broken candy canes. 
• Allow fudge to set, about 2-3 hours. Cut into bites and enjoy!

 

Roasted Chicken Breasts with Lemon, Garlic & Rosemary

This delicious recipe comes courtesy of The Cafe Sucre Farine

4 bone-in chicken breast halves (2 whole breasts)
1 tablespoon chopped fresh rosemary
2 cloves garlic, finely minced
2 teaspoons kosher salt
¼ teaspoon fresh ground black pepper
1 teaspoon lemon zest
2 teaspoons lemon juice
1 tablespoon olive oil

• At least 4 hours in advance, mix the rosemary, garlic, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. 
• Rinse the chicken breasts and pat them  dry. 
• Press the rosemary mixture into the flesh of the chicken on all sides. 
• Cover with plastic wrap and refrigerate for 4-8 hours
• Preheat the oven to 450˚F and put a rack in the middle position. 
• Place the chicken breasts on a shallow roasting pan skin side down. 
• Roast for 15 minutes, then turn the breasts skin side up. 
• Continue roasting until the breasts reach 160˚F* in the thickest part, another 15-30 minutes. 
• If breasts vary greatly in size you may need to remove the smaller ones 5 minutes before the larger ones. 
• Cover chicken with foil and allow to rest, loosely covered with foil, for 5 minutes before serving.

 

'Hot Chocolate' Mousse

1 x 200g pkt milk chocolate with hazelnuts, coarsely chopped
3 eggs, at room temperature, separated
125ml (1/2 cup) thickened cream
55g (1/4 cup) caster sugar
Icing sugar, to dust
Candy canes, to serve

• Place chocolate in a small heatproof bowl over a saucepan half-filled with simmering water making sure the bowl doesn't touch the water
• Stir with a metal spoon until smooth. 
• Set aside to cool slightly. 
• Stir in the egg yolks.
• Use an electric beater to beat the cream in a bowl until firm peaks form. 
• Use a metal spoon to fold half the cream into the chocolate mixture. 
• Repeat with remaining cream.
• Use a clean electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. 
• Gradually add the sugar, beating until the mixture is thick and glossy.
• Fold the egg white mixture into the chocolate mixture. 
• Spoon into four 250ml (1-cup) capacity serving cups. 
•  Cover and place in the fridge for 6 hours or until set.
• Dust with icing sugar and serve with candy canes.

 

 

Gingerbread Men

Fun and easy to make, and, the kids will love them! Thank you Taste.com

 Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
150g (1 cup) pure icing sugar, sifted
8-10 drops red liquid food colouring
8-10 drops green liquid food colouring
Smarties, to decorate.

• Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.
• Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. 
• Add the golden syrup and egg yolk and beat until combined.
• Stir in the flour, ginger, mixed spice and bicarbonate of soda. 
• Turn onto a lightly floured surface and knead until smooth. 
• Press dough into a disc.
• Cover with plastic wrap and place in the fridge for 30 minutes to rest.
• Meanwhile, place egg white in a clean, dry bowl. 
• Use an electric beater to beat until soft peaks form. 
• Gradually add icing sugar and beat until stiff peaks form. 
• Divide icing among 3 bowls. 
• Cover 1 bowl with plastic wrap and place in the fridge.
• Add red colouring to 1 bowl and stir until combined. 
• Add green colouring to remaining bowl and stir until combined. 
• Cover with plastic wrap and place in the fridge.
• Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. 
• Use a 9cm gingerbread man cutter to cut out shapes. 
• Place on trays about 3cm apart. 
• Repeat with any excess dough.
• Bake in oven for 10 minutes or until brown. 
• Remove from oven. 
• Transfer to a rack to cool.
• Place prepared icings in small plastic bags. 
• Cut a small hole in a corner of each bag.
•  Pipe icing over gingerbread men to decorate. 
• Finish with Smarties.

Orange Blossom Cakes

This lovely recipe comes from the Good Food magazine Jan 2011

120g softened butter, plus extra for greasing
140g self-raising flour
120g golden caster sugar
½ tsp baking powder
2 eggs
½ x 150ml pot natural yogurt
zest 1 clementine
3 tbsp orange blossom water
icing sugar, to dust

• Heat oven to 180C/160C fan/gas 4. 
• Line 10 holes of a muffin tin with cases or grease some individual cake moulds
• Beat the butter, flour, sugar, baking powder, eggs, yogurt, zest and 2 tbsp orange blossom water in a large bowl with an electric whisk until lump-free. 
• Spoon into the cases or fill cake moulds three-quarters full
• Bake for 18-22 mins until golden and risen...check cake moulds after 15 mins
• Drizzle with remaining orange blossom water while warm, then cool. 
• Dust with icing sugar to serve.

 

One Pot Goulash

One of my family's favorite meals is this goulash. I love that it's an easy, satisfying, one pot meal ... my family loves that it's tasty! I hope your family enjoys it too! Thank you Love Bakes Good Cakes

2 lb. ground beef

1 large onion, chopped

1 green pepper, chopped

8 oz. fresh mushrooms, sliced

4 cloves of garlic, minced

3 cups water

1 can (29 oz.) tomato sauce

1 can (28 oz.) diced tomatoes, undrained

1 tbsp. Italian seasoning

1 tsp. paprika

1 tsp. sugar

1 tsp. crushed red pepper flakes

1-2 tbsp. Worcestershire sauce

Salt and pepper, to taste

2½ cups uncooked elbow macaroni

• In a 5 qt. pan, cook and crumble beef over medium-high heat until no longer pink. 
• Add the onion, green pepper and mushrooms. 
• Cook until tender, about 3-5 minutes. 
• Drain if desired. 
• Add beef mixture back to the pot and add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt and pepper. 
• Bring to a boil, cover and reduce heat to medium-low. 
• Allow to simmer for 15-20 minutes. 
• Add the elbow macaroni and stir well. 
• Return lid and continue to simmer for 15 minutes or until the noodles are done. 
• Allow to sit covered for 5-10 minutes and mix well before serving.

 

Gingerbread Muffins

For the real smell of Christmas, Gingerbread is the thing to bake. This lovely recipe comes from An Edible Mosaic. 

6 tablespoons (85 g) butter, melted and cooled 
2/3 cup (130 g) coconut palm sugar or 1/2 cup/100 g lightly packed light brown sugar
1/4 cup (60 ml) molasses
1/2 cup (115 g) dry-style (aka California-style) cottage cheese
1/2 cup (120 ml) milk
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups whole wheat pastry flour or all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 pinch ground black pepper

Glaze:
1/2 cup (60 g) powdered sugar
1/2 teaspoon vanilla bean extract or pure vanilla extract
2-3 teaspoons water

• Preheat oven to 350F; line a muffin tray with paper liners.
• Combine the butter, coconut palm sugar, molasses, cottage cheese, milk, egg, and vanilla extract in a food processor or blender and process until smooth. 
• Let it sit for 2 minutes.
• Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
• Add the wet ingredients to the dry all at once and use a wooden spoon to combine, being careful not to over-mix.
• Fill each muffin well about 2/3 full of batter 
• Bake for 16-18 mins until a toothpick inserted into the center of a muffin comes out clean. 
• Cool completely.
• Once the muffins have cooled, make the glaze. 
• Whisk together the powdered sugar, vanilla, and enough water so it reaches your desired consistency.
• Drizzle the glaze on the cooled muffins and allow it to set before serving.

Note - Black Pepper: This is a traditional ingredient in gingerbread; I only use a pinch here so you won't be able to pull out it's flavor, but it adds the perfect little punch of spice.

Slow-roasted Pork Shoulder with Leeks, Apricots & Thyme

Make your weekend roast really special with creamy leek and apricot stuffing, extra crispy crackling and tender meat. Thank you BBC Good Food

2½ kg/5lb 8oz piece boned and rolled pork shoulder

1 celery stick, cut into chunks

1 onion, thickly sliced

1 carrot, thickly sliced

150ml white wine or medium-dry cider

500ml strong-flavoured chicken or pork stock

1 tbsp plain flour

1 tbsp butter

For the stuffing:

25g butter

2 leeks, cleaned well and shredded

85g chopped dried apricots, soaked for 2 hrs in boiling water to cover, then drained

1 tsp chopped thyme leaf

140g fresh coarse breadcrumbs

• A few hours before you want to cook the pork, remove it from the fridge and dry the skin thoroughly.
•  Leave unwrapped in a cool place to slowly come to room temperature while you make the stuffing.
• Put a large saucepan over a medium heat and add the butter. 
• When it begins to sizzle, add the leeks and cook until they are soft and most of their liquid has evaporated. 
• Stir in the apricots and thyme, season well and transfer to a bowl to cool. 
• When the mixture is cold, stir in the breadcrumbs. Taste and season again if required.
• When you are ready to cook the pork, heat oven to 220C/200C fan/gas 7. 
• Spoon the stuffing into the pocket your butcher has left for you. 
• Wipe any stuffing from the skin, put the pork in a roasting tin and season the skin well with salt. 
• Put the celery, onion and carrot in the tin around the pork, place in the oven and cook for 30 mins.
• Reduce heat to 140C/120C fan/ gas 1 and cook the pork for a further 2 hrs 30 mins. 
• Transfer the pork to a warm serving dish to rest while you finish the gravy.
• Tip out any fat from the roasting tin and reserve for another dish. 
• Put the roasting tin on a medium heat, add the white wine or cider and, using a wooden spatula, scrape the caramelised juices from the bottom of the pan and allow them to dissolve. 
• Let the juices reduce by half.
• Add the stock and simmer for 5 mins. 
• Add the flour and butter, mashed together, and whisk them into the gravy. 
• Taste for seasoning, then strain into a warmed jug. 
• If your pork skin has not crackled, put under a hot grill for a few mins, turning every 30 secs or so, until bubbled and crackling.

Cappuccino Cake

I love coffee cake and this delicious recipe comes the Good Food magazine

250g softened butter, plus extra for greasing
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
4 eggs
150ml pot natural yogurt
1 tsp vanilla paste or extract
1 tbsp cocoa powder, plus extra to dust
100ml strong coffee (we made it with 2 tbsp coffee granules)

140g icing sugar, sifted
350g mascarpone or soft cheese
few chocolate-covered coffee beans

• Heat oven to 180C/160C fan/gas 4. 
• Grease a 20 x 30cm baking or roasting tin and line with baking parchment. 
• Beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. 
• Spoon into the tin 
• Bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. 
• Drizzle with some of the remaining coffee.
• Cool in the tin while 
• Stir the icing sugar into the mascarpone. 
• Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans. 

Cinnamon Scones

Thank you Moms Pantry Kitchen

2 tbsp flour

2 tbsp brown sugar

2 tbsp butter, melted

1/2 tsp cinnamon

2 cups flour

1/4 cup brown sugar, packed

2 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

6 tbsp butter, chilled

2/3 cup buttermilk

1 tsp vanilla

1/2 cup cinnamon chips

egg or milk

sugar

• In a small bowl, combine the flour, brown sugar, melted butter and cinnamon together, then set aside.
• In large bowl, mix together the next 5 ingredients. 
• Cut in the butter with a fork or pastry blender until it resembles coarse meal.
• Make a well in the center of the dry ingredients and add the buttermilk and vanilla. Mix together. 
• Using your hands, add the set aside ingredients and the cinnamon chips. 
• The dough will come together nicely.
• Place the ball of dough on to a greased cookie sheet. 
• Form it in to an 8 or 9 inch round and score into triangles (8 pieces) 
• Brush the dough with egg or milk and sprinkle with sugar. 
• Bake at 400F for 20 minutes, or until the scones are golden brown