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BISCOFF CAKE!

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Biscoff Cake! A Delicious and Moist 3-layer Biscoff Cake with Lotus Biscuits! Perfect Spiced and Sweet cake for all Biscoff Lovers out there! Ingredients Cake 400 g Unsalted Butter/Stork 400 g Light Brown Sugar 7 Large Eggs 400 g Self Raising Flour 2 tsp Baking Powder 1 tsp Vanilla Extract Buttercream 250 g Unsalted Butter (room temp) 500 g Icing Sugar 300 g Biscoff Spread 2-3 tbsps Boiling Water (optional) Decoration Crushed Lotus Biscoff Biscuits Whole Lotus Biscoff Biscuits Melted Biscoff Spread Sprinkles Grams - Ounces Instructions For The Cake Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side. In a stand mixer, beat together the butter and light brown sugar for a few minutes until light and fluffy. Add in the flour, eggs, baking powder and vanilla and beat again briefly till combined – try not to overbeat!  If its really thick, mix in some whole milk to loosen. Divide the mi
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STRAWBERRY DELIGHT NO BAKE DESSERT

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STRAWBERRY DELIGHT NO BAKE DESSERT Simple and easy strawberry delight recipe with berries, cream cheese, whipped cream, powdered sugar, and a pecan crust. Dreamy no bake dessert recipe! Ingredients Strawberry Topping: 2 1/2 tablespoons corn starch 1/4 cup water 3/4 cup pure cane sugar 1 cup strawberry purée 6 cups sliced strawberries Dream Whip Filling: 16 ounces cream cheese 2 envelopes Dream Whip 1 cup whole milk 1 teaspoon vanilla extract 2 cups powdered sugar Pie Crust: 1 no roll pecan crust Instructions Have the pecan crust baked, cooled, and ready to go. Whisk the corn starch and water together in a small glass measuring cup. Add the corn starch mixture together with the sugar in a medium to large saucepan. Mix in the strawberry purée. Bring the mixture to a boil on low to medium heat, constantly stirring with a spatula to avoid scorching. Once the mixture boils, cook it for 3 to 5 more minutes, or until it thickens and turns a deep red. R
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COOKIES AND CREAM CAKE

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COOKIES AND CREAM CAKE Why choose between cookies and cake when you can enjoy BOTH together? This Cookies and Cream Cake has ultra-moist layers of devil’s food cake and rich buttercream with cookies mixed right in. It’s finished with a drippy chocolate ganache and adorable mini Oreos. This is a MUST for all chocolate cake lovers! The cake gets its ultra-dark color from the addition of black cocoa powder (the same thing that’s used in Oreo cookies!) It’s a fun ingredient to play with, but if you don’t have it, you can use an equal amount of regular cocoa powder. INGREDIENTS FOR THE DEVIL’S FOOD CAKE: 12 oz all-purpose flour (2 2/3 cup) 2 1/4 oz black cocoa (3/4 cup), can substitute regular dutch-processed cocoa if desired 2 1/4 oz dutch-processed cocoa (3/4 cup) 1 3/4 tsp baking powder 3/4 tsp baking soda 1 1/2 tsp salt 24 1/2 oz granulated sugar (3 1/2 cups) 1 1/4 cups coffee at room temperature (can substitute water) 1 1/4 cups buttermilk at room temperature 3
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SPICE VELVET CAKE

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SPICE VELVET CAKE Spice Velvet Cake. The soft moist texture of a premium brand cake mix in a delicious, fragrantly but lightly spiced cake topped with brown butter frosting! Ingredients 1¼ cups all purpose flour, sifted 1½ cups cake flour, sifted ½ teaspoon baking soda 1½ tsp baking powder 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp allspice 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1 teaspoon salt 1½ cups sugar ⅔ cup vegetable oil ⅓ cup vegetable shortening, at room temperature 2 tsp vanilla extract 3 eggs, large or extra large 1½ cups buttermilk FOR THE BROWN BUTTER FROSTING 1 cup butter, browned 4 cups icing sugar, powdered sugar 2 tsp vanilla extract 3 tbsp milk, approximately Instructions Sift together both flours, baking soda, baking powder, salt, sugar, cinnamon, ginger, allspice, nutmeg and cloves. Set aside. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. In the bowl of an electric
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Hot Fudge Pudding Cake

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Hot Fudge Pudding Cake DESCRIPTION Recipe adapted from Hershey’s Kitchens INGREDIENTS 1¼ cups granulated sugar, divided 1 cup all-purpose flour ½ cup Hershey’s Cocoa, divided 2 teaspoons baking powder ¼ teaspoon salt ½ cup milk 1/3 cup unsalted butter, melted 1½ teaspoons vanilla extract ½ cup packed brown sugar 1¼ cups hot water Vanilla ice cream, if desired for serving INSTRUCTIONS Preheat oven to 350 degrees F. Heat a pot of water on the stove to very hot (just under a simmer). In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth. Pour the batter into an lightly greased 2-quart ceramic dish (as shown in our photos) or a 9-inch square baking pan (if it’s a non-stick pan, you don’t have to grease it) and spread evenly. In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa an
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Cajun Chicken Macaroni and Cheese

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Cajun Chicken Macaroni and Cheese Cajun Chicken Macaroni and Cheese is a macaroni and cheese with a kick! INGREDIENTS CHICKEN 4 chicken breasts, seasoned and sliced 2 tablespoons olive oil 2 tablespoons Cajun seasoning MAC AND CHEESE 16 ounces elbow macaroni, cooked al dente and drained ½ cup unsalted butter ½ cup all-purpose flour 3 cups whole milk, warmed 2 teaspoons salt 1 tablespoon Cajun seasoning 1 cup sharp cheddar cheese, freshly grated ½ cup mozzarella cheese, freshly grated 1 medium tomato, diced Salt and pepper, to taste Parsley, chopped (for garnish) INSTRUCTIONS CHICKEN Season both sides of the chicken with Cajun seasoning. Heat oil in a non-stick skillet on medium heat and swirl oil to coat. Add chicken and cook for 5 minutes, flip and repeat. Remove from heat. Slice chicken and cover to keep warm and set aside. MAC AND CHEESE In a sauce pan over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minute (or unt
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HEALTHIER BROCCOLI CHICKEN CASSEROLE

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HEALTHIER BROCCOLI CHICKEN CASSEROLE DESCRIPTION This hearty Broccoli Chicken Casserole recipe is made with your choice of pasta, tender chicken and broccoli, and the most delicious creamy cheddar mushroom sauce. See notes above for possible ingredient variations too. INGREDIENTS 8 ounces uncooked pasta* (I used whole-wheat rotini) 1 large head of broccoli*, cut into bite-sized florets (about 1 pound of florets) 2 tablespoons butter or olive oil 1 small white onion, thinly sliced 8 ounces baby bella (cremini) mushrooms, thinly sliced 4 cloves garlic, minced 3 tablespoons flour 1 cup chicken or vegetable stock 1 1/2 cups milk 1 teaspoon Dijon mustard 1/2 teaspoon fine sea salt 1/4 teaspoon freshly-cracked black pepper 2 cups (8 ounces) shredded sharp cheddar cheese, divided 2 cups diced (or shredded) cooked chicken INSTRUCTIONS Heat oven to 400°F. Cook pasta in a large stockpot of generously-salted boiling water until it is al dente. However, abo
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