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Ingredients:

190 g of wheat flour

45 g of cocoa powder

2 g of soda

1 dl of sugar

110 g of brown sugar

115 g of room temperature butter

65 g of peanut butter

1 teaspoon of vanilla sugar

1 egg

Filling:

90 g of icing sugar

195 g of peanut butter

Instructions:

Mix flour, cocoa, vanilla sugar and baking soda. In another bowl, whisk the butter with the sugars and peanut butter until soft. Add the egg to the butter mixture, whisk a little more until a creamy mixture forms. Add the flour mixture, mix until smooth.

To make the filling, mix the icing sugar with peanut butter. Then take the cocoa dough about one teaspoon between the fingers and form it into a wide disc (but not too thin), take a teaspoonful of the peanut filling and wrap the cocoa dough around it so that the peanut filling is nicely covered with the dough.

Place the cookies on an oven plate covered with parchment paper and flatten them with a glass bottom. The cookies swell a little in the oven, so leave a little space between the cookies. Bake in a 190-degree oven for about 7-9 minutes.

There should be about  30-45 pcs of cookies.

Enjoy!

Marleen

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INGREDIENTS
1. 150 g soft butter
2. 175 g sugar
3. 2 eggs
4. 250 g flour
5. 3 teaspoon vanilla sugar
6. 1 teaspoon baking powder
7. 1 deciliter milk

INSTRUCTIONS
1. Mix soft butter with sugar, add eggs (at the same time mix).
2. Mix flour, vanilla sugar and baking powder.
3. Add milk into dough and if you want, you can add filling.
4. Put the dough into cupcakes  pan and bake for 20 minutes  in 200 degrees  in oven.
You can add whipped cream and strawberrys or somethig else you want.
Enjoy!
Mariette

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1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar

2 large eggs

1 teaspoon vanilla

2-1/2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups leftover  candy (about 30 bite-sized chocolate bars chopped and 10 mini bags of candy pieces such as M&M's and candy corn)

1. In the bowl of an electric mixer, beat the butter and sugars until smooth. Beat in the vanilla and eggs until well combined. Add the flour, baking soda and salt. Mix until just combined. With the mixer on low speed or with a mixing spoon, stir in the Halloween candy.

2. To freeze the cookie dough for baking later, line a rimmed baking sheet with parchment paper. Scoop 2 tablespoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point. Press a few extra pieces of chopped candy and candy pieces into the tops of each scoop of cookie dough, if desired.

3. Place baking sheet in the freezer for at least 30 minutes. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or plastic bag. Return the dough to the freezer and store until ready to bake. Dough can be stored in the freezer for up to 3 months.

4. When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 12-14 minutes or until cookies start to brown and crisp around the edges. Let cookies cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.

Enjoy!
Laura Lisanne

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Ingredients
1. 4 tortillas
2. 400g grilled chicken (without bones)
3. Salad leaves
4.  A handfull of cherry tomatoes.
5. Half of a cucumber
6. One red paprika
7. 100g mayonnaise
8. 50g sour cream
9.1 tablespoon of ketchup
Instructions
1. Cut the chicken into smaller pieces.

2.place a salad leaf on the tortilla and cover it with chicken, tomato, peppers and cucumber pieces.
3. Make the sauce.

4.Roll the tortilla tightly and serve immediately.
Enjoy!

Devin

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INGREDIENTS
1. 250g  digestive biscuits
2. 100g  butter
3. 150ml  whipped cream
4. 400g   nutella
5. 50ml  icing sugar

INSTRUCTIONS
1.Crush the cookies and mix with melted butter.Put the mixture into the cake tin and put it in the fridge for 30 minutes.

2. Heat the whipped cream in a pot and then slowly stir the nutella in it and add the icing sugar.Mix it all together. Then add the mixture into the cake tin and put it in the fridge for 3 hours.

Eat it with vanilla ice cream.
ENJOY!

Lenna

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Simple Tropical Smoothie has a sweet flavor and tastes like summer, even in the middle of winter.

INGREDIENTS

1/2 frozen banana

1/2 cup pineapple (fresh or frozen)

1/2 cup mango (fresh or frozen)

1/2 an orange, peeled

1/2 cup unsweetened Greek yogurt

1/2 cup ice (not needed if using frozen mango and pineapple)

1 cup milk

INSTRUCTIONS
Blend everything together until smooth, add a splash more milk if the smoothie is too thick for your blender to process well. Enjoy right away.

Lisette

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INGREDIENTS

150g brown sugar

150g caster sugar

1 1/3 cups (200g) plain flour

2/3 cup (100g) self-raising flour

170g salted butter, melted, cooled completely

1 egg, lightly beaten

1 tsp vanilla bean paste/extract/seeds from 1 vanilla bean

80g chopped macadamia nuts or whatever you have in the pantry

250g chocolate chips, whatever you have, dark, milk or white

1.

Preheat oven to 180°C and line 2-3 large trays with baking paper.

2.

Place sugars and flours in a bowl and mix to combine. Stir in the butter, egg and vanilla to form a dough. Stir in the nuts and chocolate.

3.

Working with 1 heaped tablespoon of dough at a time, roll into a balls and place on prepared trays, leaving about 3cm between each cookie.

4.

Place in oven (in batches if necessary) and cook for 12-14 minutes until edges are golden and lightly caramelised.

5.

Cool for 5 minutes on trays before transferring to a wire rack to cool completely. Sprinkle with salt flakes, if desired, before serving.

Mildred

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Ingredients

2 chicken breasts cut in strips

1 tablespoon olive oil

1/2 medium yellow onion chopped

1/2 bell pepper chopped

3 cloves of garlic minced

1/2 teaspoon EACH salt, pepper, & garlic powder

1 cup marinara sauce

1/2 cup mozzarella or Italian blend cheese

1/4 cup Parmesan cheese optional

3 cups cooked pasta 1.5 cups dry pasta

Instructions

In a medium saucepan, bring 2 cups of salted water to boil, pour 1.5 cups of uncooked pasta and 1 tsp salt into the water. Cover and allow to cook for 10 minutes.

While the pasta is cooking, cut chicken breasts and, onion and bell peppers. Heat 1 tablespoon oil in a heavy-duty pan or pot over medium-high heat. Add the onion and bell pepper and saute for 1-2 minutes or until softened. Add the garlic and sautee 30 seconds or until lightly golden. Add the chicken, salt, pepper, & garlic powder and saute until the chicken is browned and almost cooked through.

Add the marinara sauce and allow to simmer for 5 minutes while the pan is covered. After 5 minutes, drain the water from the pasta and pour pasta on the chicken mixture. Mix well, add the cheese and turn off. The cheese will melt from the heat of the pan. If desired, broil the cheese under the broiler in the oven until bubbly.

Top with Parmesan

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Prep: 15 min
Ready: 35 min
Ingredients:
1. (400 g) bag flaked coconut
2. (450 g) package confectioners' sugar
3. 1/2 cups margarine, softened
4. 1/3 cups powdered milk
5. 1/2 cup milk
6. 1 teaspoon almond extract
7. 50 hazelnuts (optional)

INSTRUCTIONS:
1.Process coconut in a food processor until finely minced. Measure 1/2 cup coconut pour into a shallow bowl.

2.Stir confectioner's sugar, margarine, powdered milk, milk, and almond extract together in a bowl until smooth. Mix remaining coconut into milk mixture by hand. Cover the bowl with plastic wrap and refrigerate until slightly chilled, about 20 minutes.

3.Roll milk mixture into walnut-sized balls, press a hazelnut into the center of each ball, and roll balls in reserved coconut. Place candies in a sealable container and refrigerate until serving.

ENJOY!

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Line a 24 cm (square) cake tin with foil.

Melt butter in a medium pot and chocolate over low heat, stirring evenly. Lift the pot over the heat, beat the sugar and then the eggs. Mix flour, cocoa powder, salt, then vanilla extract and chocolate pieces.

Grease the dough in an even layer to the prepared cake tin.

In a separate bowl, whisk together the cream cheese, egg yolk, sugar and vanilla extract. Spoon the cream cheese mixture into the chocolate mixture. Take a blunt knife and mix the cream cheese mixture into the chocolate dough in the form of a syrup.

Bake in a 180-degree oven for 30-35 minutes, until the center of the cake has just cooked. Don't overcook!

Allow to cool, then lift out of the mold with the foil and remove the foil. Cut the brownie cakes into squares.

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Easy meatloaf with spaghetti & tomato sauce 

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Easy meatloaf with spaghetti & tomato sauce 

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1. Heat oven to 160C fan 4 and grease an ovenproof dish. Heat the oil in a large frying pan over a medium heat, add the onions, sizzle for 5 mins, then remove half and put in a large bowl with the mince, egg, breadcrumbs, sage, feta and chopped bay. Season well and mix. Shape into a long sausage shape and transfer to the greased dish. Put the remaining bay leaves on top, drizzle with a little more oil and put in the oven for 40-45 mins until cooked through.

2. Meanwhile, keep the remaining onions on a low heat in the pan. Cook for 2 mins, then increase the heat and pour in the passata with 70ml water. Bubble for 30 mins on a low heat, stirring often, or until the meatloaf is ready to come out of the oven. Season to taste.

3. Cook the spaghetti following pack instructions. When everything is ready, toss the spaghetti in the tomato sauce, slice the meatloaf

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Apple cake

210 grams (1 and 1/2 cups) plain flour

2 teaspoons baking powder

1/2 teaspoon baking soda

150 grams (3/4 cup) caster sugar

1 cup (approximately 1 large) red apple, peeled and roughly chopped

2 large eggs

1 teaspoon vanilla extract

120 ml (1/2 cup) vegetable oil

120 ml (1/2 cup) Greek yogurt

Cinnamon topping

50 grams (1/4 cup) caster sugar

1 teaspoon ground cinnamon

1 tablespoon unsalted butter, melted

Sugar glaze

30 grams (1/4 cup) icing or powdered sugar

1–2 tablespoons milk

INSTRUCTIONS

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8 or 9 inch round cake tin with baking or parchment paper.

2. In a large mixing bowl, add flour, baking powder, baking soda and sugar. Add chopped apple and stir briefly to combine.

3. In a separate bowl, add eggs, vanilla, oil and yoghurt. Whisk briefly just to break up the egg yolks.

4. Add wet ingredients to dry ingredients and gently mix with a wooden spoon until combined – but be careful not to over mix. Spoon batter into prepared tin.

5. To make cinnamon topping, combine cinnamon, sugar and butter. Mix together until lumpy and wet. Sprinkle over cake batter.

6. Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.

7. To make the glaze, mix together sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle glaze all over the cake.