Noodles with Mushrooms and Lemon Ginger Dressing

Ingredients:
Lemon Ginger Dressing
3/4 teaspoon Asian chlli powder (or cayenne)
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 inch section of ginger, peeled and grated
1/4 cup rice vinegar
1/3 cup soy sauce
1 tablespoon honey
1 tablespoon toasted sesame oil
3 tablespoons olive oil
The Noodles
9 ounces dried noodles (spaghetti, linguine, udon, soba)
7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake)
1 1/2 tablespoons butter
1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
1 tablespoon sesame seeds


Direction:

1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2. In a pot, cook the dried noodles according to the package instructions. Drain and set aside.
3. Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
4. In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)

Lasagna Bolognese

Ingredients:
Bolognese Sauce:
2 oz. Diced pancetta, finely chopped
1 Medium Spanish onion or yellow onion, finely chopped
1 Stalk celery, finely chopped
1 Carrot, finely chopped
4 Tbsp unsalted butter
11 oz Ground beef
4 oz Ground pork
4 oz Ground Italian sausage
1 freshly ground clove
Dash of freshly ground cinnamon
1 tsp freshly ground black pepper
2 lb peeled and chopped tomatoes (or 1 28-oz can whole peeled tomatoes)
1 cup whole milk
1/2 teaspoon sea salt
Béchamel Sauce:
2 cups whole milk
1/4 cup unsalted butter
1/4 cup all-purpose unbleached flour
Lasagna:
Enough lasagna noodles to make four layers in a 13x9-inch baking pan with the lasagna pieces overlapping each other a little bit.
1 cup freshly grated Parmesan cheese


Direction:
Prepare the Bolognese Meat Sauce

 

1 Make the soffritto. Combine pancetta, onion, celery, and carrot in sauté pan with butter and cook over medium heat until onion turns pale gold.

2 Add the beef, pork, sausage to the soffritto, and increase the heat to high; cook until browned. Sprinkle with the clove, cinnamon, and pepper.

 

3 Stir in tomatoes, bring to a simmer and reduce the heat to medium. Cook over medium heat for 15 minutes. If you are using whole canned tomatoes, break them up as you add them to the sauce.

4 Add milk and season with sea salt. Then turn down the heat and let simmer for 2 and 1/2 hours. Stir at least every 20 minutes. Whenever the sauce simmers down to the point that it is sticking to the bottom of the pan, just add 1/4 cup of water and scrape up the browned bits from the bottom and continue to cook.

Make the Béchamel sauce.

5 Heat the milk until almost boiling in a heavy bottomed sauce pan. In a separate pan melt the unsalted butter with the flour over low heat. Stir rapidly with a spoon. Cook this for 1 minute and then remove from the heat. (See Wikipedia on Bechamel Sauce for more information on this sauce.)

6 Slowly add half the hot milk to your butter and flour mixture. During this process stir constantly.

7 Return the milk, butter, flour mixture to low heat until the sauce begins to thicken. Add the remaining milk slowly while stirring working it into the thickened sauce. Continue to stir until it comes to a boil.

8 Season with some sea salt, and continue stirring until the right consistency has developed. If any lumps form, beat them out rapidly with a whisk until they dissolve. Remove from heat.

Prepare the Lasagna

9 Preheat oven to 375°F. Cook the lasagna according to instructions. About 8 minutes in 6 quarts of boiling salted water. Drain, rinse with cold water. Lay the individual lasagna noodles out on kitchen towels, not touching, so they do not stick together while you layer the casserole.

 
 

10 Spread a little olive oil around the inside of a 13x9-inch baking pan.Make sure your baking pan is non-reactive - pyrex or stainless steel. Do not use an aluminum pan as it will react with the acidity of the sauce and ruin the flavor. Put a layer of lasagna noodles down first. Layer on a third of the bolognese sauce, then a third of the bechamel sauce. Sprinkle with grated Parmesan. Repeat two more times. Top with a final layer of noodles and sprinkle with grated Parmesan.

11 Tent the casserole with aluminum foil. Put lasagna into the middle rack of a pre-heated 375°F oven. Bake for 20-30 minutes, until the top begins to get lightly browned. Remove from oven and let cool 5-10 minutes before serving.

Fettuccine with Creamy Tomato Italian Sausage Sauce

Ingredients:
2 Tbsp olive oil
3 shallots, chopped
2 large garlic cloves, chopped
1/2 pound sweet Italian sausage, casings removed
1/2 pound spicy or hot Italian sausage, casings removed
1 cup whipping cream
2 14.5-ounce cans diced tomatoes in juice
1 Tbsp dried sage
3/4 pound fettuccine
1/2 cup grated Parmesan cheese


Directions:

1. Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up the sausages a bit, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices. Add sage. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
3. Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

Stuffed Chicken Breast Wrapped in Pancetta

Ingredients:

4 chicken breast, skinless and boneless

4 tbsp cranberry sauce

300g/10½oz  gorgonzola cheese

24 slices of pancetta

Italian olive oil

salt

freshly ground black pepper 

For the green been salad: 

4 handfuls green beans

½ lemon, juice only

3-4 tbsp olive oil

Direction:

1. Preheat the oven to 200C/400F/Gas 6.
2. Place each chicken breast between two pieces of cling film and, using a meat mallet, bash out the pieces until about 0.5cm/0.25in thick. Remove the cling film.
3. Spread one tablespoon of cranberry sauce over each chicken breast. Place a piece of gorgonzola in the middle of each chicken breast, season and roll up the chicken to enclose the cheese.
4. Place six slices of pancetta, side by side, on a chopping board. Place one chicken breast on the pancetta slices and tightly wrap pancetta around the chicken. Repeat with the remaining chicken and pancetta slices.
5. Place the chicken breasts on a baking tray, drizzle with a little olive oil and cook in the oven for about 20-25 minutes until the cheese is melted.
6. Meanwhile, blanch the green beans for a few minutes in boiling water and then refresh in iced water.
7. Toss the beans with the lemon juice, olive oil, salt and freshly ground black pepper.
8. Divide the bean salad between four plates.
9. Top with the cooked chicken and serve at once.

Chicken Curry Salad

Ingredients:
2 Tbsp olive oil
1 1/2 lb skinless chicken breast, cut into 1 inch cubes
Salt
1 yellow onion, roughly chopped
2 heaping Tbsp yellow curry powder
1 cup raisins
1 apple (tart or sweet, your preference), peeled, cored, and diced
1/2 cup chopped fresh cilantro (just lightly packed)
2 green onions, sliced
1 Tbsp mayonnaise optional


Directions:

1. Heat olive oil on medium/medium-high heat in a thick-bottomed sauté pan. Add chicken pieces and cook, stirring frequently until just cooked through, about 5 minutes. Sprinkle some salt on the chicken pieces while cooking. Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl.
2. Add yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few minutes more, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo.) Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool. At this point you can make the salad a day a head of time.
3. When you are ready to serve the salad, mix in the apple, green onions, and cilantro.

Butterscotch Pudding

Ingredients:

3 cups (720 ml) whole (full fat) milk

3/4 cup (160 grams) dark brown sugar

1/4 cup (30 grams) cornstarch(corn flour)

1/8 teaspoon salt

4 large egg yolks

2 teaspoons pure vanilla extract

2 tablespoon (28 grams) unsalted butter, cut into small pieces

Garnish: Lightly sweetened whipped cream

Directions:

In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, salt, and egg yolks. Whisk in 1/2 cup (120 ml) of the milk until you have a thick paste. Set aside while you heat the milk. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.

First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour the remaining 2 1/2 cups (600 ml) of milk into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about2 minutes). Remove from heat and whisk in the butter and vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.

Pour into 4 bowls or wine glasses. The pudding can be served warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. If you like the skin, simply leave the pudding uncovered until cooled, then cover with plastic wrap and refrigerate. The puddings can be made a day or two ahead of serving. Garnish each pudding with a large dollop of softly whipped cream.

Chocolate Pudding

Ingredients:

3/4 cup (150 grams) granulated white sugar

3 tablespoons (30 grams) cornstarch(corn flour)

1/3 cup (30 grams) unsweetened cocoa powder(regular or Dutch-processed)

1/8 teaspoon salt

2 1/2 cups (600 ml) milk

1/2 cup (120 ml) heavy whipping cream

4 large egg yolks

4 ounces (120 grams) semisweet chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)

Garnish: Lightly sweetened whipped cream

Grated chocolate

Directions:

In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Then whisk in 1/2 cup (120 ml) of the milk until you have a thick paste. Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture. Set aside while you heat the milk and cream. Have a fine medium-sized strainer and bowl ready near the stove as you will need to strain the pudding after it is cooked.

First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour in the remaining 2 cups (480 ml) milk with the cream. Bring this mixture just to a boil and then remove from heat. (The milk will foam up to the top of pan when done, so watch carefully.) Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 -5 minutes). Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking.

Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth. Pour into 6 to 8 bowls or wine glasses. Can serve warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. If you are a person who likes the skin on their pudding, simply leave the pudding uncovered until cooled and then cover with plastic wrap. Can be made a day or two ahead of serving.

Chocolate & Irish Cream Bread Pudding

Ingredients:
10 slices bread, cubed (6 cups) 
2 (12-ounce) cans NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk 
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels - divided use
8 large egg yolks, beaten 
3/4 cup granulated sugar 
1/2 cup Irish cream liqueur 
1/4 teaspoon salt 
Whipped cream (optional) 
NESTLÉ® TOLL HOUSE® Baking Cocoa


Directions:

1. Preheat oven to 350ºF (175ºC). Grease 13 x 9-inch baking dish. Place bread cubes in prepared baking dish.
2. Heat evaporated milk in medium saucepan over medium-high heat; bring just to a boil. Remove from heat. Add 1 1/2 cups morsels; whisk until smooth.
3. Combine egg yolks, sugar, liqueur and salt in large bowl. Slowly add milk mixture; whisk until smooth. Pour over bread; pressing bread into milk mixture.
4. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining 1/2 cup morsels. Serve warm with a dollop of whipped cream and dusting of cocoa, if desired.

Best Chili Cheese Dip

Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup chunky salsa
1 cup shredded cheddar cheese - divided use
1 (16-ounce) can BUSH'S® BEST Chili Beans, undrained
3 tablespoons sliced green onions
3 tablespoons pitted sliced black olives (optional)
Tortilla Chips


Directions:

1. Preheat oven to 350°F (175°C).
2. Combine cream cheese and salsa and spread in bottom of 9-inch pie plate. Sprinkle with 1/2 cup cheese. Spread chili beans over shredded cheese. Top with remaining shredded cheese, sliced green onions and olives.
3. Bake for 15 minutes until mixture is thoroughly heated and cheese is melted. Serve with tortilla chips.

Cranberry- Brie

Ingredients:
1 1/2 cups canned whole berry cranberry sauce
2 sheets of Puff Pastry, thawed
1 large wedge of brie, chilled


Directions:

1. Preheat oven to 375° F.
2. Unfold puff pastry sheets (roll out a little to smooth, if necessary). Cut into approximately 3-inch squares. Place them into mini muffin tins, pressing them into the shape of the muffin hole.
3. Place 1" slice of brie in the center of each puff pastry and then top it with approximately 1 Tablespoon of cranberry sauce.
4. Bake 10 minutes, or until puff pastry corners are toasted light brown. Let cool 5 minutes before serving.

Beer Puffs With Corned Beef Filling

Ingredients:
Puffs:
1 cup beer
1/4 pound butter
1 cup all-purpose flour
1/2 teaspoon salt
4 large eggs
Filling:
2 cups finely chopped deli corned beef
2 Tablespoons finely chopped onion
1/4 teaspoon prepared horseradish
2 Tablespoons spicy brown mustard
2 teaspoons mayonnaise

Directions:

1. Prepare puffs ahead: Bring beer and butter to a boil. When butter is melted, add flour and salt. Cook this over low heat, stirring constantly, until the mixture pulls away from the sides of the pan. Remove from heat and let cool slightly.
2. Preheat oven to 450 degrees F.
3. Beat in eggs to the beer batter mixture one at a time until dough is shiny. Drop by teaspoonfuls 1 inch apart on a lightly greased cookie sheet (or use a small cookie scoop). Bake for 10 minutes. Reduce temperature to 350 and bake an additional 10 minutes. Let cool. Split with scissors and refrigerate until ready to fill.
4. Prepare filling: Combine all filling ingredients and chill.
5. When ready to serve, spoon filling into puffs. Cover and refrigerate.

New York Cheesecake

 

Ingredients:
Crust:

2 cups (200 grams) of graham cracker crumbs or finely crushed Digestive biscuits

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Filling:

32 ounces (1 kg) cream cheese, room temperature(use full fat, not reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar

3 tablespoons (35 grams) all purpose flour

5 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream (double cream)

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

Topping:

1 cup (240 ml) sour cream(not low fat or fat free)

2 tablespoons (30 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

Directions:

Cheesecake:    
Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
For Crust:        
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
For Filling:     
In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 -90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.  Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. Serve with fresh fruit or fruit sauces.
Makes one - 9 inch (23 cm) cheesecake.

To freeze:      
Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.

Meringue Cookies

Ingredients:

3 large egg whites (3 ounces or 90 grams)

1/4 teaspoon cream of tartar

3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30-60 seconds in a food processor)

1/4 teaspoon pure vanilla extract

Garnish:

1/4 cup shaved Almonds

Directions:

Meringue Cookies:         

Preheat oven to 200 degrees F (95 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies. 

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract.  

Note: 

The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding.  Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle the tops of the cookies with a few shaved almonds, if desired.

Bake the meringues for approximately 1 1/2 to1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. (The meringues will release easily from the parchment paper.)Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight.The meringues can be covered and stored at room temperature for several days.

Shortbread Cookies

Ingredients:

2 cups (260 grams) all-purpose flour

1/4 teaspoon (2 grams) salt

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar 

1 teaspoon (4 grams) pure vanilla extract

For Chocolate Dipped Shortbreads:

6 ounces (180 grams) semi sweet or bittersweet chocolate, finely chopped

Directions:

In a separate bowl whisk the flour with the salt.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.  Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.  

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven.  Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle.  Cut into rounds or other shapes using a lightly floured cookie cutter.  Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 -10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

For Chocolate Dipped Shortbreads:   

Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet. Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.

Shortbread cookies with keep in an airtight container for about a week or they can be frozen.

Red Velvet Whoopie Pies

Ingredients:

2 1/4 cups (295 grams) all purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder (can use regular unsweetened)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

3/4 cup (180 ml) buttermilk

1 tablespoon liquid red food coloring

Cream CheeseFilling:

1/2 cup (113 grams) unsalted butter, room temperature

1 - 8 ounce (227 grams) cream cheese, room temperature

3 cups (345 grams) confectioners' (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugars until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9-10 minutesor until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.

Cream Cheese Filling

Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners' sugar, and continue to beat until smooth and creamy.

To Assemble:  

Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, take a little of the filling and thin it out, to piping consistency, with a little milk or cream. Place in a small piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies. The assembled cookies can be stored, covered, in the refrigerator for several days.

Coffee Cupcakes

Ingredients:

For the cake

175 g self-raising flour

175 g butter, at room temperature

175 g caster sugar

3 large eggs

45 ml espresso coffee

75 g pecans, roughly chopped

For the syrup

30 ml hot espresso coffee

50 g light muscovado sugar

For the topping

100 g mascarpone, at room temperature

50 g milk chocolate, melted and cooled

12 pecan halves

Directions:

1. Preheat the oven to 180C/gas 4. Whisk the flour, butter, sugar and eggs together in a large bowl, until smooth and fluffy. 
2. Fold in the coffee and chopped nuts. 
3. Spoon the mixture into 12 paper cake cases set them in a muffin or tartlet tin. Bake for 15 minutes or so, until risen and firm to the touch. 
4. While the cakes are in the oven, stir the sugar and espresso together. As soon as the cakes come out of the oven, pierce them in several places with a skewer and drizzle over the syrup. Leave to cool. 
5. To make the topping, whisk the mascarpone and cool melted chocolate together until smooth. Spread over the cakes, decorate each with a pecan half and serve straight away. 

Pimp's No.1 cupcakes

Ingredients:

Cupcakes

125 g Golden caster sugar

125 g margarine

125 g self-raising flour

2 eggs, at room temperature

½ tsp baking powder

½ tsp vanilla bean paste or 3 drops vanilla essence

60 ml pimm's

Buttercream

400 g icing sugar

250 g butter

Strawberry buttercream

8 strawberries

1 tbsp sugar

Cucumber buttercream

30 g cucumber, seeds removed

Green food colouring

Orange buttercream

½ oranges, juice onlyOrange food colouring

Mint buttercream

8 Fresh mint leaf

Green food colouring

To decorate

3 slices lemons, cut into quarters

Directions:

1. Pre-heat the oven to 160C/140C fan/gas 3. 
2. For the cupcakes: lay out cupcake cases. If you use silicon you can lay them on a flat baking tray, if you use paper ones, I advise using a bun tin to make the cakes hold their shape. 
3. Whisk the eggs and sugar for at least 4 minutes with an electric hand whisk and beat air into the mix so it fluffs up. 
4. Bit by bit, sieve in the flour and baking powder and add bits of butter, whisking the mixture each time to ensure a smooth texture, until fully mixed, then mix in the vanilla paste or essence and pimm’s. 
5. Spoon the mixture evenly into the cupcake cases, ensuring you smooth the tops down - it doesn’t have to be perfect. 
6. Put the cupcakes into the oven for 15-20 minutes until they feel spongy and the tops have got some colour. 
7. Once out of the oven, place on a wire cooling rack to cool down. 
8. For the butter icing: divide the butter and icing sugar into 4 (100g icing sugar, 62g butter) and put in 4 separate bowls. Mix each until light in colour and fluffy. 
9. For the strawberry buttercream: make the strawberry flavouring by roughly chopping the strawberries and putting in a pan with the sugar over a medium heat stirring often. Once softened, mash gently with the back of a spoon and leave to soften a little more (about 2 minutes). Pass the mixture through a sieve to remove seeds. Leave the mixture to cool, then mix into one portion of the buttercream. 
10.  For the cucumber buttercream: very finely chop cucumber and mix into one portion of the buttercream. Add a small amount of green food colouring, but keep it quite pale (the mint buttercream should be a stronger green). 
11. For the orange buttercream: blend the juice and zest into one portion of the buttercream, then add a small amount of orange food colouring to give a gentle tint of orange. 
12. For the mint buttercream: very finely chop mint and add to buttercream, then add a small amount of green food colouring, making sure the green is slightly stronger than that of the cucumber version. 
13. Piping: place a large piping bag with an open star nozzle in a tall glass, spreading the top of the bag over the top of the glass. You’ll need to put all the buttercream in at once, otherwise all the colours will get mixed up. 
14. Using a tablespoon, take a scoop of one of the buttercreams and gently push it to one side of the piping bag. Take another tablespoon and repeat with the next buttercream and so on. Once you’ve done one “layer” you can repeat again with the four colours – you don’t need to make sure each buttercream goes on the same side as in the pervious layer. 
15. Pull the bag upright and knock out any air, then twist it at the top to close it. Pipe swirls onto the cupcakes. 
16.  Decorate each with a ¼ slice of lemon.