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Nutella-Swirl Pound Cake
1 1/2 cups all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella
Preheat the oven to 325°.
Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour.
In a glass measuring cup, lightly beat the eggs with the vanilla.
In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes.
With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated.
Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated.
Continue to beat for 30 seconds longer.
Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top.
Repeat with another third of the batter and the remaining Nutella.
Top with the remaining batter.
Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours.
Cut the cake into slices and serve.

Chocolate Mousse Cheesecake with M&Ms and Salted Pretzel Crust
For the crust:200g (approx 3 cups) crushed salted pretzels2 tbsp caster sugar175g salted butter, meltedFor the cheesecake:400g cream cheese, softened1/2 cup (120g) caster sugar1 tbsp lemon juice1 tsp grated lemon peel1 tsp vanilla extract2 large eggs, separatedFor the chocolate layer:175g semisweet dark chocolate, finely chopped70g (5 tbsp) salted butter, cubed3 large egg yolks1/4 cup (60g) icing sugar1/2 cup thickened cream (min 35% milk fat), whipped to soft peaksm&ms, to decoratePreheat oven to 180°C (350°F) and grease a 20cm springform tin and line the base with baking paper. Place pretzels in a food processor and pulse to a fine crumb. add sugar and melted butter and pulse to combine. Press mixture into the bottom of the prepared tin, pressing tightly into an even layer. Bake for 10 mins or until just going golden brown on the edges. Remove from oven and cool on a wire rack.
Reduce oven temperature to 160°C (320°F). In a large mixing bowl bowl, beat cream cheese and sugar until smooth. Add lemon juice and vanilla and beat to combine. Add egg yolks; beat on low speed just until combined. In a small bowl, beat egg whites on high until stiff peaks form then gently fold into cream cheese mixture. Pour over the crust, place tin on a baking sheet and bake in the oven at the reduced temperature for 25-30 minutes or until the centre is almost set. Cool in tin on a wire rack for an hour, then chill in the fridge until completely cool.In a microwave in 30 second bursts, melt chocolate and butter; stir until smooth. Set aside to cool. In the meantime, place egg yolks and icing sugar in a heatproof bowl. Place bowl over a small saucepan of simmering water and whisk mixture continuously (or it will turn into scrambled eggs) until it reaches 70°C (160°F), or for about 10 minutes mixture is thick and smooth. Whisk in chocolate mixture. Set bowl in ice and stir until cooled, about 2 minutes. Fold in whipped cream. Spread over cheesecake and smooth with a spatula. Sprinkle m&ms on top to decorate then refrigerate until set. Remove sides of pan before serving. Can be stored in the fridge for several days.

Skinny Starbucks Frappuccino!
1 scoop Vanilla or Chocolate protein powder
1/2 cup Cottage cheese (*See Note Below)
1-4 packets Stevia (or low calorie sweetener of choice)
1 Starbucks Via packet (or 1 tsp instant coffee powder)
2 tbs Half and half
5-10 Ice cubes (depending on desired consistency)
1/2-1 cup Water (depending on desired consistency)
Optional: 1/2 tsp xanthax gum (you can get this from most grocery stores in the health food or gluten free section! Just a pinch of it makes your shake so thick and creamy)
Optional: To make a Mocha Frappuccino, just add 1-2 tbs cocoa powder!
Note: Instead of the cottage cheese, you could also use 1 additional scoop of protein powder and add low fat milk or (milk substitute) in place of the 1/2-1 cup water in this shake.)
1. Put all of the ingredients in the blender, and blend until shake is thick and creamy!
Servings: 1Calories: 220 per shakeWeight Watcher Points Plus Value: 4 per shakeNutrient Breakdown: 5 grams of fat, 6 grams of carbohydrate, 3 grams of sugar, 40 grams of protein per shake

Frosted Candy Bar Stuffed Cookie Cups
1 1/2 sticks (12 tablespoons) butter, melted and cooled 1 cup brown sugar 1/2 cup sugar 1 tablespoon vanilla extract 2 cups flour 1/2 teaspoon baking soda 2 eggs
Preheat oven to 325 degrees F.
Spray a muffin tin with cooking spray.
Cream the butter, sugars, and vanilla on medium speed until light and fluffy, about 3-5 minutes. Meanwhile, whisk together the flour and baking soda.
Next add the eggs to the wet ingredients and beat well.
Finally add the flour mixture and beat on low speed until just incorporated.
Scoop batter into a regular-sized muffin tin, filling the cups about 1/3 full.
Top with fun-sized candy bars. Scoop remaining batter on top of the candy bars, filling the cups about 2/3 full.
Bake at 325 for 12-15 minutes or until the edges just start to turn golden.
Makes 12 cookie cups. Store at room temperature.
To make as minis: Scoop batter into a mini muffin tin, filling the cups about 2/3 full. Top with a fun-sized candy bar. Bake at 325 for 6-8 minutes or until the edges just start to turn golden.
Buttercream Frosting 1 stick (1/2 cup) butter, softened 3 cups powdered sugar 1/4 cup milk 1 teaspoon Tahitian vanilla extract
Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

Chicken Piccata

4 skinless, boneless chicken breasts, about 1/2 inch thick
1 egg
3 tablespoons fresh lemon juice
1/4 cup all-purpose flour
1/8 teaspoon pepper
1/4 cup butter
1/2 cup chicken stock
1. In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
2. Mix up the flour and pepper. Dip the chicken in the egg/lemon mixture, then in the flour.
3. Melt the butter in a large pan and brown the coated chicken pieces.
4. Add the remaining 2 tablespoons of lemon juice to the chicken broth and pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish with lemon slices and fresh parsley.

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Crispy Chocolate Peanut Butter French Toast.
4 slices thick bread 2 tablespoons butter 3 whole eggs 1/4 cup milk 1 teaspoon vanilla extract 1/2 tablespoon cinnamon pinch of salt 1/4 cup sugar 1 cup corn flake crumbs 1/4 cup peanut butter, melted 2 tablespoons chocolate chips, melted
In a large bowl, mix eggs, milk, cinnamon, salt and vanilla. On a plate, add corn flake crumbs and sugar, and mix well.
Preheat a large skillet on medium-low heat. Add bread to egg mixture and let soak on each side for about 60 seconds. Remove from egg mixture and thoroughly dredge through corn flake crumbs. Add 1 tablespoon butter to skillet and add bread. Fry until golden brown on each side, about 2-3 minutes each. Repeat with additional bread, using remaining tablespoon of butter for the next 2 pieces.
Top french toast with melted peanut butter and chocolate. Devour!

Chocolate Toasted Marshmallow Cake
Rich & Dark Chocolate Cake 1 3/4 cups all-purpose flour 2 cups granulated sugar 3/4 cup Cocoa Powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong black coffee, cooled 1 cup buttermilk, room temperature 1/2 cup vegetable oil 1 tablespooon pure vanilla extract
Preheat oven to 350 F. Prepare 3 x 8” cake pans with parchment paper. In bowl of standing mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans. Batter will be liquidy. Bake for 20 minutes and rotate pans in oven (if not cooked in convection oven). Cakes are done when toothpick or skewer comes clean, approximately 35 minutes.
Toasted-Marshmallow Frosting  16 large white marshmallows 1 cup powdered sugar  1/2 lb butter (2 sticks) at room temperature 1/2 teaspoon pure vanilla extract 7 oz of Kraft Jet-Puffed Marshmallow Cream
Place marshmallows on cookie sheet lined with parchment paper. Place in the oven, and broil marshmallows until nice and brown. Keep an eye on them as they burn very quickly. Combine butter and icing sugar in standing mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
Malted Belgian Chocolate Frosting 1 lb butter (4 sticks or 2 cups) at room temperature 4 cups powdered sugar  3 teaspoons pure vanilla extract 3/4 cup Ovaltine or malt powder 8 oz (250 g) Bittersweet chocolate chips (I prefer 58% Cacao Barry), melted 1/2 cup whipping (35% fat) cream
In a bowl of a standing mixer fitted with paddle attachment, combine the powdered sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away.
*The malted chocolate frosting isn’t my favorite, It isn’t bad though. I’m a lover of freshly made Swiss meringue or French butter cream, nothing compares to those two!

Nutella Caramel Hazelnut Brownies
What you’ll need {Makes 6 large decadent brownies}: 1/2 cup all purpose flour 1/4 teaspoon baking powder 1/3 cup cocoa powder 1/4 teaspoon salt 1 cup sugar 1/2 stick unsalted butter – room temperature 2 large fresh eggs 1 teaspoon pure vanilla extract 1/4 cup Caramel sauce – room temperature 1/4 cup Nutella – melted {approximately 15 seconds in microwave} Hazelnuts – roughly chopped to garnish
What to do:
1. Preheat your oven to 350 degrees. Into a mixing bowl add your flour, baking powder, salt & cocoa powder. Using a whisk, mix together & set aside.
2. Into your stand mixer add the sugar, butter and mix together until creamy. Add in eggs one at a time. Mix well. Add vanilla. GRADUALLY add in your flour mixture until it’s well combined. Batter should be thick & sticky.
3. Spray an ovenproof 10 x 7 dish with cooking spray. Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside. It will adhere to bottom of dish. Spray the top of the parchment paper as well. Take HALF of your brownie batter and smooth it on top of the parchment paper. Take your caramel sauce and pour it on top of brownie mixture covering entire layer of brownie {careful not to place it too close to edges}. Place the remaining brownie batter on top smoothing it out.
4. Bake for 30-40 minutes or until sides are firm and center is no longer jiggly.
5. Allow brownies to cool completely before removing. Cut your brownies to your desired size using a serrated knife. Make a small indentation with your finger into each brownie. Take your melted Nutella and drizzle over the tops of the brownies. Garnish with the hazelnuts.

Brownie Batter Pancakes
Ingredients 1 1/2 cups Original Bisquick® mix 1 cup Betty Crocker Premium brownie mix (from l lb 2.4-oz box) 1 cup milk 2 eggs whipped cream chocolate syrup sprinkles
Heat griddle or skillet over medium-high heat or to 375°F then spray with cooking spray or grease with vegetable oil or butter.
In large bowl, stir together Bisquick, brownie mix, milk and eggs until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle or skillet and cook until edges are dry. Flip and continue to cook pancakes are cooked through.
Stack pancakes on individual plates then top each with chocolate syrup, whipped cream and sprinkles.

Pad Thai
2 Tbsp vegetable oil1 Tbsp fish sauce1 tsp soy sauce1 tsp sugar150 g chicken2 cloves of garlic2 small red chillis (optional)100 g rice noodles1 egg1 small carrot1 limesmall handful mung beans1 Tbsp crushed peanuts3 – 4 garlic chives1 – 2 shallots1 piece choy sum1 cup water
Finely dice the garlic and chilli. Peel and chop the carrot into thin pieces about 1 inch long. Wash the choy sum, shallots, garlic chives and mung beans. Roughly chop the choy sum, slice the shallots and cut the garlic chives into 2 inch long pieces.Heat the oil in a wok over medium heat. Fry the garlic and chilli for one minute.Turn the heat of the wok up and add the thinly sliced raw chicken. Cook until it changes colour and add the carrot. Cook for 1 minute.Add the rice noodles and a little water to the wok, stirring the noodles into the water. Add more water to soften the noodles and continue to move the noodles around.Add the choy sum, shallots and garlic chives to the wok and mix well, adding a little water if required.Turn the heat of the wok down and move the ingredients in the wok to one side. Next, crack the egg into the wok and cook for 1 minute, breaking the yolk so that it cooks through.Stir all the ingredients together, including the egg and add the fish sauce, soy sauce and sugar.Turn heat off, add the mung beans and toss to combine.Serve with a sprinkle of mung beans & chopped peanuts plus a wedge of lime.
Cooking Tips
You must ensure that the wok is very hot for this dish. If cooked on too low a heat you will end up with noodles that stick together and a sloppy, unappetising meal.You can pre-soften the noodles if you wish in some warm water. This will make the dish a little quicker but you have to be careful not to over cook the noodles as they will begin to break down.If you cannot find garlic chives, you can use some extra shallots instead.The dish should be crunchy, flavoursome and not soggy. It is better to under-cook the vegetables as they will continue to cook a little after served. The carrot should be crisp not soggy.

Cookies and Cream Cheesecake Cupcakes
42 Oreos, 30 left whole, 12 coarsely chopped2 pounds cream cheese, room temperature 1 cup sugar1 teaspoon vanilla4 large eggs at room temperature, lightly beaten1 cup sour creampinch of salt
1. Preheat oven to 275 degrees.
2. Line standard muffin tins with paper liners. Place one whole cookie in the bottom of each lined cup. 3. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Add eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. 4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes.

5. Transfer tins to wire racks to cool completely. Refrigerate in tins at least 4 hours or up to overnight. Remove from tins just before serving.