Cappuccino Cake Recipe

If you've offered to bake a treat for a stall or your local coffee morning then this cake stall classic is just the thing. This is one of the delightful cake recipes that you must try!

Ingredients:

250g pack butter, softened

250g light soft brown sugar plus 2-3 tbsp

300g self-raising flour

4 eggs, beaten

50g walnuts, toasted and finely chopped (a food processor is easiest), optional

200ml very strong coffee (made fresh or with instant), cooled

For the Frosting:

500g tub mascarpone

2 tbsp light soft brown sugar

cocoa powder or drinking chocolate to decorate

Directions:

1. Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the fl our and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.

2. Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.While the cakes cool, make the frosting. 

3. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake.

4. Decorate with a dusting of cocoa powder or drinking chocolate. If you’re making this cake to eat at home, it will keep covered in the fridge for 2-3 days.

The Chicken, Sausage and Pepper Recipe

One of the surprisingly addictive quick dinner recipes. The juice is incredible and I am still blushing over how much flavor those peppers soaked in.

Ingredients:

2 tablespoons unsalted butter

3/4 pound sweet or hot Italian sausage, cut into chunks

3/4 pound skinless, boneless chicken breasts, cut into chunks

Kosher salt and freshly ground pepper

1 tablespoon all-purpose flour

1 small onion, chopped

2 Italian green frying peppers, cut into 1-inch pieces

3 cloves garlic, roughly chopped

1/2 cup dry white wine

3/4 cup low-sodium chicken broth

1/4 cup roughly chopped fresh parsley

2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

Directions:

1. Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.

2. Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

3. Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

The Creamy Tahini and Broccoli Pasta Recipe

This is one of the whole foods recipes that you must give it a try. Garbanzo beans and tahini make a wonderfully rich and flavorful vegan sauce that's super easy to prepare in the blender. The kelp granules add a satisfyingly savory note. If you like, you can garnish the pasta with toasted pine nuts, nutritional yeast or chopped fresh dill.

Ingredients:

1 (15 ounce) can no-salt-added garbanzo beans (also known as chickpeas), drained and rinsed

1/2 cup tahini

2 tablespoons liquid aminos

Juice of 1 lime

1/2 teaspoon kelp granules

1 (16 ounce) package whole wheat linguine1 small onion, diced

1 (16 ounce) package frozen broccoli

1/8 teaspoon crushed red pepper flakes

Directions:

1. In a food processor, combine garbanzos, tahini, liquid aminos, lime juice and kelp granules. Process until smooth, adding water a few tablespoons at a time until the mixture forms a thick sauce.

2. Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta cooking liquid.

3. Meanwhile, heat a large skillet over medium heat until hot. Add onion and cook, stirring frequently, until onion begins to stick to the bottom of the skillet, about 5 minutes. Stir in a tablespoon or 2 of water, stirring until onion is browned. Add broccoli, cover the skillet and cook until broccoli is heated through, about 5 more minutes, adding a few more tablespoons of water if necessary. 

4. In a large bowl, toss together pasta, sauce, onion and broccoli and crushed red pepper flakes; add some of the cooking liquid if necessary to evenly distribute the sauce.

The Sonoma Chicken Salad Recipe

This chicken salad is one of our classic Whole Foods Market healthy meals. The tender chicken breast, crunchy pecans and sweet grapes in each bite are hard to top. 

Healthy Food: Sonoma Chicken Salad Recipe

Ingredients:

Dressing:

1 cup mayonnaise

4 teaspoons apple cider vinegar

5 teaspoons honey

2 teaspoons poppy seeds

Salt and freshly ground pepper, to taste

Salad:

2 pounds boneless, skinless chicken breasts

3/4 cup pecan pieces, toasted

2 cups red seedless grapes

3 stalks celery, thinly sliced

Directions:

1. In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.

2. Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.

3. When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

The Pumpkin and Millet Muffins Recipe

These muffin recipe offer an intriguing crunch, thanks to the toasted millet. Savor them warm from the oven, or freeze a batch to have on hand for holiday company. Serve these muffins warm with softened butter. Keep in mind that these muffins may be made in advance and frozen. 

Ingredients:

1/2 cup millet

1 egg

1/2 cup sour cream

1/2 cup whole milk

4 tablespoons (1/2 stick) unsalted butter, melted

1 cup canned pumpkin purée

1/3 cup granulated sugar

1/3 cup light brown sugar, packed

1 cup all-purpose flour

1 cup whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Directions:

1. Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside.

2. Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a plate to cool.

3. In a large bowl, whisk together egg, sour cream, milk, butter, pumpkin, granulated sugar and brown sugar; set aside. Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold into egg mixture until just combined. Spoon batter into lined muffin tins and bake until a toothpick inserted in the center of the muffins comes out clean, 22 to 25 minutes. Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.

How to Make Slow-Cooker Orange Chicken

When you’re pressed for time, there’s nothing like letting your kitchen go ahead and cook your dinner for you…and that’s what a slow-cooker does. Pretty delightful right? This is one of the awesome chicken recipes. 

Ingredients:

3 boneless skinless chicken breast

¾ cup orange marmalade

¾ cup barbecue sauce

2 Tbsp soy sauce

chopped green onions for garnish

Directions:

1. Lightly salt chicken breasts.

2. Place chicken, marmalade, BBQ sauce and soy sauce in slow cooker. 

3. Mix to combine and cook on low 6-7 hours, or until chicken falls apart when pulled with two forks.Shred chicken, and serve over rice with scallions sprinkled on top.

How to Make Raspberries Brownies

Brownie mix gets a special flavor twist easily by using raspberry extract. The raspberry chocolate frosting makes the brownies even more delicious. One of the best brownie recipes ever!

Ingredients:

For the Brownie:

1 family-size package fudge brownie mix

4 tsp raspberry extract

Prepare the brownie mix as directed on the package. Stir in the raspberry extract.Spread in a greased 13-by-9-inch baking pan.Bake and cool as directed on package

For the Frosting:

2 tsp raspberry extract

16 oz chocolate frosting

Directions:

1. Meanwhile, for the frosting, stir the raspberry extract into the chocolate frosting.

2. Spread over cooled brownie and cut into squares.

How to Make Chicken Noodle Soup

Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra.

Ingredients:

½ cup finely chopped carrot

¼ cup finely chopped celery

¼ cup finely chopped onion

1 tsp butter

6 cup chicken broth

1 ½ cup cubed cooked chicken

1 tsp salt

½ tsp dried marjoram

½ tsp dried thyme

⅛ tsp pepper

1 ¼ cup uncooked medium egg noodles

1 Tbsp minced fresh parsley

Directions:

1. Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. 

2. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.

How to Make Buffalo Chicken Dip

If you love Buffalo wings, you will love this dip. All the flavors from one of America's favorite appetizer recipes come together in a no-muss hot dip. Use canned chicken, rotisserie chicken from the deli, or your own leftover cooked chicken. 

Ingredients:

4 boneless skinless chicken breast halves, boiled, drained and shredded with 2 forks

1 (12 ounce) bottle Frank's Hot Sauce 

16 ounces cream cheese 

1 (16 ounce) bottle Ranch dressing 

1/2 cup minced celery 

8 ounces shredded Monterey jack or sharp Cheddar cheese

Directions:

1. Preheat oven to 350 degrees F.

2. In a 13 x 9 x 2-inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer.

3. In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring until smooth and hot. Pour evenly over the chicken mixture. Sprinkle celery over top.

4. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes until just hot and bubbly. Let stand 10 minutes before serving with celery sticks or any sturdy dipping chip.

How to Make Black and White Trifle

Although you may seem to question the word, a trifle is just a fancy way to say layered dessert. This is one of the easy recipes for black and white trifle is super simple to make and even better to eat! Friends and family will be begging for more.

Ingredients:

1 pre-made devil's food cake

1/2 cup Kahlua coffee liqueur

1 tub Cool Whip, defrosted

Chocolate pudding

Oreo cookies, crumbled

1 tub Cool Whip Icing, defrosted

Directions:

1. Cut the cake up into 1-inch pieces and place the pieces of chocolate cake into the bottom of a glass bowl.Sprinkle Kahlua over the cake and let sit overnight.

2. Make a piping bag out of a Ziploc bag for the Cool Whip and make a layer of Cool Whip on top of the cake pieces.Add another layer of chocolate cake pieces.

3. Similar to the Cool Whip layer, create piping bags out of Ziploc bags and pipe 2 bags of chocolate pudding on top of the cake and spread around evenly.

4. Add a layer of Oreo crumbles and place more chocolate cake pieces on top. Pipe Cool Whip Icing on top of the trifle and spread it out evenly, then top it all off with some more Oreo crumbles.

The Almond Joy Brownie Bars Recipe

Looking for a sweet brownie recipe that will make the whole family jump with joy? This is one of the easy recipes that gives you the flavor of an Almond Joy bar but in an even more delicious brownie form.

Ingredients:

1 box dark chocolate brownie mix

6 ounces semisweet chocolate morsels

2 cups sweetened shredded coconut

7 ounces sweetened condensed milk

1/2 cup chopped or slivered almonds

Directions:

1. Preheat your oven to 350 degrees F and line a 9 x 9-inch pan with parchment paper, set aside.

2. Prepare brownie mix according to box directions and place into prepared pan.Cook for about 18 minutes until the mixture is just starting to set but not fully cooked.

3. Sprinkle chocolate morsels and shredded coconut on top of the brownies. Drizzle the sweetened condensed milk over the chocolate and coconut.

4. Top with almonds.Bake for about 25 minutes until the brownies are fully cooked and the coconut and almonds are golden brown.Let brownies fully cool before cutting.

The Chocolate Chip Cookie Pizza Recipe

This pizza recipe transforms the basic cookie into a full blown dessert made for sharing. Undercooking the dough just slightly yields a seriously gooey treat. If you don't like vanilla ice cream, use your favorite flavor and even swap out the toppings. 

Ingredients:

1 roll refrigerated chocolate chip cookie dough

1 pint vanilla bean ice cream

Chocolate chips as garnish (optional)

Small cast iron pan or baking dish

Cooking spray

Directions:

1. Cut the roll of cookie dough in half. (Wrap the remaining half in plastic wrap and freeze for later.) Lightly spray the pan with cooking spray and gently press the cookie dough into the pan, covering the bottom. Bake 15 minutes or just until slightly underdone.

2. Remove the pan from the oven and top the cookie with several scoops of vanilla ice cream. Top with chocolate chips and serve immediately.

The Broccoli Chicken Mac and Cheese Recipe

Load up your macaroni and cheese with broccoli, sun-dried tomatoes and chicken for a hearty pasta dinner. If you like things a little spicier, use pepper jack cheese for a kick. One of the delightful food recipes of all time.

Ingredients:

8 ounces pasta shells

3 cups broccoli florets

3/4 cup milk

1/4 cup julienned sun-dried tomatoes

6 ounces grated Monterey Jack or pepper jack cheese

2 cups shredded chicken breast

Kosher salt

Freshly ground black pepper

Directions:

1. In a large pot of boiling salted water, cook pasta shells according to package directions. Add broccoli florets to the pot 3 minutes before pasta is cooked through. 

2. Drain well and reserve.Heat a large skillet over medium-high heat. Heat milk and add sun-dried tomatoes. Whisk in the cheese a handful at a time until smooth, about 1-2 minutes. 

3. Season with salt and pepper, to taste.Add cooked pasta, broccoli and shredded chicken to the cheese mixture. 

4. Gently toss to combine. Serve immediately.

The Branzino and Fennel Carpaccio Recipe

One of the delicious seafood recipes. Impress your dinner guests with this stunning presentation that looks like it took hours to make. We won't tell how easy it really is. 

Ingredients:

1 branzino (or similar sea bass), filleted

2 lemons

1/2 teaspoon lemon zest

1 fennel bulb, thinly sliced

2 teaspoons saltPepper

1 tablespoon fennel seeds, plus extra for garnish

10 tablespoons olive oil, divided use, plus extra for drizzling

Directions:

1. Slice branzino fillet down the middle lengthwise, then slice diagonally to make thin strips. Slice as thinly as possible. 

2. Place in a nonreactive dish for marinating.Prepare 2 small bowls. In one bowl, mix juice of 1/2 lemon, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon salt and a dash of pepper. 

3. Repeat with the same quantities in the second bowl. One will serve as the marinade for the fish, and the other one will be used to serve with the fish.

4. Pour one bowl of marinade over the branzino and let sit about 20 minutes, turning occasionally so that all the strips can absorb the marinade.

5. Meanwhile, in another bowl, mix juice of 1/2 to 1 lemon (adjust amount according to your taste), 1 teaspoon salt, a dash of pepper, about 4 tablespoons extra-virgin olive oil and a tablespoon of fennel seeds. Pour mixture on fennel and mix well. Set aside.Drain branzino well.

6. Discard marinade. Pour the second bowl of lemon mixture over the fish.To serve, spoon some fennel into a glass (or onto a plate). Top with marinated fish.

7. Sprinkle with fennel seeds and drizzle with extra-virgin olive oil.Chill for at least half an hour in the fridge. Serve cold.

The Buffalo Chicken Cups Recipe

One of the perfect go-to appetizer chicken recipes that everyone needs. This easy to put together dish is a twist on the ever popular Buffalo chicken dip. Stuffed into crispy wonton shells and sprinkled with a little blue cheese. Forget the chips and go straight for the one bite treat!

Ingredients:

4 ounces cream cheese

4 ounces blue cheese

1/4 cup blue cheese dressing (or ranch dressing)

12 ounces shredded chicken (fresh or canned)

1/4 cup Frank's red hot sauce

24 wonton wrappers

Directions:

1. Preheat oven to 400 degrees F.In a small pan, add cream cheese and cook over low heat until the cream cheese is melted. 

2. Add in blue cheese, blue cheese dressing, shredded chicken and Frank's red hot. Stir together until combined. Take off the heat.

3. Gently push one wonton wrapper into each space of a 24 count mini-muffin tin. Fill each wonton cup with about 1 tablespoon of filling. 

4. You should have enough filling to fill all 24 wontons.Bake for about 10-15 minutes until the wonton shells are crispy and brown.Sprinkle with a little more blue cheese if desired and serve hot.

How to Make Apple Raisin Ham Steaks

One of the delightful dinner recipes: Apple Raisin Ham Steaks Recipe

Ingredients:

2 tbsp (30 mL) vegetable oil

1 lb (500 g) ham steak

1 small onion, thinly sliced

2 cloves garlic, minced

1/2 tsp (2 mL) dried rosemary, crumbled

1/4 tsp (1 mL) pepper

1 red-skinned apple, such as Spartan or Cortland

1/3 cup (75 mL) raisins

3/4 cup (175 mL) sodium-reduced chicken stock

1 tbsp (15 mL) cider vinegar

1 tbsp (15 mL) Dijon mustard

2 tsp (10 mL) cornstarch

2 tbsp (30 mL) minced fresh parsley

Directions:

1. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; fry ham steak, turning once, until golden brown, about 8 minutes.Transfer to plate; cover and keep warm.

2. Drain fat from pan; add remaining oil. Fry onion, garlic, rosemary and pepper over medium heat, stirring occasionally, until onion is softened, about 4 minutes.

3. Meanwhile, core apple; cut into 1/2-inch (1 cm) thick wedges. Add to skillet along with raisins; fry until apple begins to colour, about 3 minutes.

4. In bowl, whisk together chicken stock, vinegar, mustard and cornstarch; whisk into pan and bring to boil. Reduce heat and simmer, whisking, until thickened, about 2 minutes. Sprinkle with parsley. Cut ham into eighths. Serve sauce over ham.

The Octopus Salad Recipe

One of my favorite dishes in the whole world is Mexican octopus salad, or “ensalada de pulpo”, with fresh tomatoes, cucumbers, cilantro, and chiles. It’s fabulous as a side or topped over tacos or tostadas. 

Ingredients:

One 2 pound octopus, cleaned

SaltSeveral large sprigs of fresh oregano

Several large sprigs of fresh parsley

Several sprigs of fresh cilantro

1 cup seeded, chopped cucumber (peeled if the peels are thick and bitter, otherwise leave them on)

1/2 cup finely chopped red onion

3 green onions, sliced, including some of the darker green ends

1 fresh jalapeno, seeded and minced (test for heat, if really hot, only use a small amount)

1/2 cup (loose) chopped fresh cilantro, including tender stems

1/2 teaspoon dried oregano

2 Tbsp lime juice

2 Tbsp cider vinegar

1/4 cup olive oil

2 cups chopped, seeded tomatoes

Directions:

1. Heat a large pot of lightly salted water to a boil. Place the raw octopus in the boiling water, return the water to a boil, and boil for 2 minutes. Then remove the octopus from the pot and place to cool on a sheet pan. Discard the cooking water.

2. Cut the octopus into large pieces, discard anything that doesn't look like meat (innards, beak, etc.) that somehow slipped by the cleaning process. Place the pieces of the octopus on the bed of herbs.

3. Prepare a bed of herbs (parsley, cilantro, fresh oregano) in a small Dutch oven or covered casserole. Place the octopus pieces on top of the herbs, cover and bake in a 250°F (120°C) oven for 1 3/4 hours, until tender (adjust cooking time for smaller or larger octopi).

4. Remove the pieces of octopus to a sheet pan to cool. When cool to touch, pull off any gelatinous bits that surround the pieces of the octopus that you don't want to eat. (It's a texture thing. If you don't mind the texture, don't worry about it, it tastes good.) You may also notice small round pieces of meat that sort of look like eyeballs. They're not eyeballs, but pieces from the octopus' suction cups on the tentacles. They taste good too, just like the rest of the octopus. Cut the meat into 1/2-inch pieces. You should have close to 2 cups of chopped octopus meat.

5. Place the chopped octopus into a large, non-reactive bowl.  Add the cucumbers, red onion, scallions, cilantro, dried oregano, and jalapeño. Add the lime juice, cider vinegar, olive oil, a sprinkle of salt, and stir to combine.  Cover and chill for 2 hours or overnight.  Once ready to serve, stir in the chopped tomatoes.