Pecan Sandies

Ingredients

  • 1 cup margarine, softened
  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1 cup confectioners’ sugar, sifted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 2 cups chopped pecans
  • 1/2 cup white sugar for decoration

Triple Ginger & Spice Cake

Ingredients

  • 250g pack butter
  • 250g dark brown muscovado sugar
  • 250g black treacle
  • 300ml milk
  • 2 eggs
  • 100g glacé ginger from a jar, finely chopped
  • 375g plain flour
  • 2 tsp bicarbonate of soda
  • 1 tsp allspice
  • 2 tsp ground ginger
For the icing
  • 3 tbsp ginger
  • syrup from the jar
  • 5 tbsp icing mix

M&M’s Introducing Hazelnut Spread Flavor and A New Candy Bar

Candy lovers will soon have a new way to enjoy M&M’s.

Mars Incorporated announced Tuesday it will roll out M&M’s Chocolate Bars and a new flavor – hazelnut spread – for its popular treats.

The chocolate bars will be made of smooth milk chocolate with whole M&M’S Minis. They will launch in December in five flavors: peanut, milk chocolate, crispy, almond and crispy mint.

Mars is also adding another new flavor to the traditional M&M’s candy: hazelnut spread. The candies will include the classic milk chocolate coating with a center containing hazelnut spread.

The two additions are among several flavors M&M’s has unveiled in the past year. Last spring, M&M’s hit stores in three new flavors: Crunchy Espresso, Crunchy Raspberry and Crunchy Mint.

And the brand announced three more flavors this month: English Toffee Peanut, Mexican Jalapeno Peanut and Thai Coconut Peanut.

“The industry is changing and consumer tastes are evolving,” Allison Miazga-Bedrick, senior brand director of the M&M’S brand, said in a statement. “We’re continuing to recognize and anticipate demand.”

Vegan Banana & Walnut Bread

Ingredients

  • 50g coconut oil or sunflower oil, plus extra for the tin
  • 200g self-raising flour
  • 25g ground almonds
  • 1 tsp baking powder
  • 75g light muscovado sugar
  • 4 dates, finely chopped
  • 3-4 very ripe bananas, mashed
  • 3 tbsp soya milk
  • 75g walnut pieces, toasted

Directions

  1. Heat oven to 200C/180C fan/gas 6. Brush a 450g loaf tin with a little oil then line with baking parchment.
  2. Mix the flour, almonds, baking powder, sugar and dates. Beat together the mashed banana and oil, then combine it with the flour mixture. Add the soya milk to loosen the mixture, fold in the walnuts and scrape the mixture into the tin. Bake for 1 hr, covering the top if it starts to look too brown. Insert a skewer into the centre of the cake – it should come out clean. If not, return to the oven and cook for a further 10 mins. Cool for 15 mins before taking it out of the tin.

Chicken Piccata

Ingredients

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

Directions

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  3. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Mulled Wine

Ingredients

  • 1 navel orange
  • 4 cups apple juice
  • 2 tablespoons honey
  • 1 2-inch piece fresh ginger, thinly sliced
  • 5 whole allspice berries
  • 10 cinnamon sticks
  • 1 bottle dry red wine

Directions

  1. Using a vegetable peeler, peel the zest from the orange in long strips. (Reserve the fruit for another use.)
  2. In a large saucepan, gently simmer the zest, apple juice, honey, ginger, allspice, and 2 cinnamon sticks for 20 minutes. Stir in the wine and cook just until heated through. Serve hot with the remaining cinnamon sticks.

Golden Vanilla Cake

Ingredients

  • 2 cups sugar, Baker’s Special Sugar preferred
  • 3 1/4 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 12 tablespoons (3/4 cup) unsalted butter, soft enough to leave an indentation when pressed
  • 1 1/2 cups milk, at room temperature
  • 1 tablespoon vanilla extract
  • 4 large eggs

Directions

  1. Preheat the oven to 350°F. Lightly grease (but don’t flour) the bottom only of your choice of pan(s): one 9″ x 13″ pan, two 9″ round cake pans, three 8″ round pans, or the wells of two muffin tins (24 muffin cups). You can also line the muffin tins with papers, and spray the insides of the papers.
  2. In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
  3. Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.
  4. Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.
  5. Scrape the bottom and sides of the mixing bowl.
  6. With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds.
  7. Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.
  8. After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.
  9. Transfer the batter to the pans of your choice. For layers, divide the batter among the pans. The batter weighs 48 ounces; if you’re using a scale to measure out your layers, each 9″ layer should weigh 24 ounces; each 8″ layer needs 16 ounces of batter. Smooth out the tops with an offset spatula or the back of a tablespoon. For cupcakes, scoop by heaping 1/4-cupfuls into the prepared muffin tins.
  10. Bake for 35-40 minutes for a 9″ x 13″ pan; 30-35 minutes for 9″ layers; 24-27 minutes for 8″ layers, or 23 to 25 minutes for cupcakes.
  11. The cake is done when it’s golden brown around the edges and just beginning to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.
  12. Remove the cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely.