Chocolate Orange Muffins

What is Christmas without a Terrys Chocolate Orange. These super decadent chocolate orange muffins have a gooey chocolate orange ganache middle! They are delicious, indulgent and a proper treat for chocolate orange fans

180g plain (all purpose) flour
1 1/2 teaspoons bicarbonate of soda (baking soda)
1/4 teaspoon salt
50g cocoa powder
300g caster (super fine) sugar
2 large eggs, at room temperature
1 teaspoon pure orange extract
125ml vegetable or sunflower oil
150g sour cream or full fat Greek yoghurt
150ml warm water

FOR THE GANACHE:
100g milk chocolate (30-40% cocoa solids), finely chopped
100g dark chocolate (60% cocoa solids), finely chopped
1/2 teaspoon pure orange extract
15g (1 tablespoon) soft unsalted butter
250ml double (heavy) cream

• Preheat the oven to 180C/160Fan/350F/Gas mark 4. 
• Line a 12 hole muffin pan with paper liners.
• Place the flour, bicarbonate of soda, salt and cocoa powder in a large bowl. 
• Using a large fork or wooden spoon, stir to combine everything together.
• Beat the sugar, eggs, orange extract, oil, sour cream or Greek yoghurt and water together until the mixture is smooth.
• Make a well in the middle of the dry ingredients 
• Pour in the wet mixture, stirring lightly until all the dry ingredients have been incorporated.
• Pour the mixture into the liners (the batter will be quite runny so don't be alarmed) 
• Fill them no more than two thirds full. 
• Bake in the preheated oven for 20-22 minutes or until risen, springy and a skewer inserted in the middle of the muffins emerges with no wet batter.
• Transfer the muffins to a wire cooling rack 
• Allow to cool completely while you make the chocolate orange ganache.
• To make the ganache, place the chopped chocolate, orange extract and soft butter in a medium heatproof bowl.
• Place the cream in a small saucepan and bring to the boil. 
• The second the cream comes to the boil, remove from the heat 
• Immediately pour over the chopped chocolate. 
• Leave for a few minutes then gently stir until the chocolate has melted and the mixture is lump free and shiny. 
• Allow to come to room temperature 
• Chill in the fridge for about 60 minutes until the ganache is the consistency of soft buttercream frosting. 
• Remove the cooled ganache from the fridge
• Using an electric mixer, whip the ganache for about a minute until smooth, shiny and lighter in colour. 
• Be careful not to overwhip it or the ganache can turn grainy. 
• If you're worried , you can give it a good stir with a wooden spoon or sturdy spatula instead.
• When the muffins have completely cooled, remove a piece from the middle of each muffin using an apple corer or something similar. 
• Using a teaspoon, slowly fill the core with the chocolate ganache, until you reach the top. 
• Add another scant spoonful of the ganache on top 
• Finish off by placing a Terry's chocolate orange segment on top.

Recipe: Something Sweet Something Savoury

Cranberry Orange Bundt Cake

An easy and beautiful cake to feed the whole family during the holiday season. This tart and sweet bundt cake is topped with an orange glaze for the perfect finish.

4 cups all-purpose flour 
1 tablespoon baking powder 

1 teaspoon baking soda 

1 teaspoon salt 

2 tablespoons grated orange zest 

2 cups granulated sugar 

1/2 cup unsalted butter, softened 

2 eggs 

1 tablespoon of vanilla extract 

1 ½ cups orange juice 

2 cups fresh or frozen cranberries 

For the glaze: 

1 cup powdered sugar  

1 to 1 ½ tablespoons orange juice 

• Preheat the oven to 350 degrees F (175 degrees C). 
• Grease and flour a bundt pan. 
• Whisk together flour, baking powder, baking soda, and salt. 
• In a large bowl, mix together the sugar and orange zest until fragrant. 
• Add in the butter and mix until well combined
• Stir in the egg and combine until smooth. 
• Stir in orange juice and vanilla. 
• Beat in flour mixture until just moistened (DO NOT OVERMIX)
• Fold in cranberries. 
• Pour into prepared pan. 
• Bake for about 70-75 minutes in the preheated oven, or until a skewer inserted into the center of the cake comes out clean. 
• Let stand 10 minutes; turn out onto a wire rack to cool. 
• When the cake is thoroughly cooled, whisk together the powdered sugar and orange juice
• Add more orange juice or more powdered sugar as needed to achieve your desired consistency. 
• Spread or drizzle the glaze over the cake

Recipe: My Baking Addiction

Eggnog Dessert Dip

This quick and easy Dip is light, fluffy and perfect for holiday entertaining. Serve it as an appetizer or as a sweet ending to your dinner!

1 3.4-oz package instant vanilla pudding mix
1 cup eggnog
1 8-oz container whipped topping
1 pinch of nutmeg

• In a medium mixing bowl, add the vanilla pudding mix and eggnog, and stir until well combined
• Fold in the whipped topping and nutmeg, and mix until blended
• Refrigerate until thick and ready to serve
• Transfer to a serving bowl, and top with holiday sprinkles, if desired

Recipe: Meatloaf and Melodrama

Christmas Cake Tray Bake

Not your traditional fruit cake. It has mixed dried fruits and spices, but instead of putting nuts, the marzipan gave the cake the nutty flavor. The cake looks festive with the royal icing and sugar balls decorations on top.
This cake is also a shortcut version because there is no need to soak dried fruits for a very long period of time.

125g (4 1/2 oz) butter, softened
125g (4 1/2oz ) golden caster sugar
3 small eggs
150g (5 oz) plain flour
500g (11b 2oz) mixed dried fruits
1 tsp mixed spice

For Garnish
1 tbsp warmed, sieved apricot jam
300g (10oz) marzipan
200g (7oz) royal icing sugar
silver sugar balls or cake decorations

• Preheat the oven to 325°F. Line a 7×11 traybake tin with parchment paper.
• Beat the butter and sugar until light and fluffy. 
• Add one egg at a time, and then fold in the flour, fruit, and spice. 
• Stop mixing when you have a soft dropping consistency.
• Pour mixture into the prepared traybake tin and bake for 45-50 minutes. 
• When the cake is firm to touch, remove from the oven, and cool completely.
• Brush the top of the cake with apricot jam. 
• On a lightly dusted work surface, roll out the marzipan and cover the top of the cake.
• Prepare the royal icing as per package direction and put it in a small piping bag. 
• Cut a small hole at the end and drizzle icing over the cake. 
• Garnish with the sugar balls.
• Cut into slices and place on a cake stand or platter.

Recipe: Woman and Home 

White Chocolate Pudding Cookies

These easy cookies use a basic recipe and have the best texture from the pudding. Change around the sprinkles for any holiday or occasion.

2 sticks or 1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
small box instant vanilla pudding mix, 3.4 ounce
2 large eggs
1 1/2 tsp vanilla extract
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp fine sea or kosher salt
2 1/8 cups good quality white chocolate chips
colored sprinkles of choice, here are the snowflake sprinkles
white dusting or sanding sugar

• Preheat oven to 350 degrees. 
• Line two rimmed baking sheets with parchment paper, set aside.
• Using a stand mixer or hand held mixer cream together butter, and sugars.
• Add in eggs and vanilla. Mix until all is combined and creamy.
• In a large mixing bowl, combine all dry ingredients.
• Add dry into wet and mix gently to combine. 
• Use a rubber spatula to dig down to incorporate all the dry into the wet until you have a nice batter.
• Gently fold in the white chocolate chips and sprinkles.
• Using a medium cookie scoop, place on cookie sheet then roll into balls.
• If using the dusting sugar, roll them into the sugar and place on cookie sheets. If not, roll and place onto cookie sheets.
• Bake for about 10 minutes or until slightly golden. 
• Rotate cookie sheets after 5 minutes for even baking.
• Let cool on on the pans on a wire rack. 
• Slide off sheets onto rack to cool completely. 

Recipe: Pam's Daily Dish

Homemade Almond Roca

Don't let the holidays pass you by without making this delicious Almond Roca It makes for a fabulous neighbor gift, makes a lot in one batch and tastes amazing!

An easy and delicious homemade version of the classic Almond Roca candy

1½ cups coarsely-chopped almonds
16 oz. light brown sugar
1 lb. butter
24 oz. milk chocoalte chips

• Sprinkle ¾ cup coarsely chopped almonds onto the bottom of an 18x13 inch cookie sheet.
• Set aside.
• In a 2 qt. sauce pan, combine sugar and butter over medium high heat 
• Stir frequently for several minutes unit bubbly and thick. 
• Use a candy thermometer and cook until 290 degrees F. 
• Watch carefully after 280 degrees F to prevent it from burning. 
• Once it has reached 290 degrees F, remove from heat.
• Pour candy evenly on top of the almonds in cookie sheet. 
• Let stand for a few minutes.
• Melt chocolate chips in microwave with 1 tsp. shortening or oil to help keep it smooth. 
• Microwave in 30 second increments, stirring between each increment, until completely melted and smooth.
• Cover candy with layer of chocolate 
• Sprinkle remaining almonds evenly over the top of chocolate layer.
• Allow to set in the fridge for a few hours. 
• Once completely hardened, break into pieces using a knife.
• This recipe makes about 2 lbs of candy and is great for gifts!

Recipe: Chef in Training

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting add a little Christmas flavor to the classic southern dessert. With the red color and peppermint flavor, this is a festive holiday dessert.

1/2 cup unsalted butter, softened

1/4 cup Vegetable oil
1 1/2 cups sugar
2 large eggs
1 (1-ounce) bottle red food coloring
1 cup buttermilk
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons white vinegar
1 teaspoon vanilla extract

Peppermint Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon peppermint extract
crushed hard peppermint candies for decorating

• Preheat oven to 350 degrees 
• Line 2 12-count muffin tins with cupcake liners.
• Beat the butter, oil, and sugar together until light and fluffy.
• Add the eggs one at a time.
• Beat in the food coloring and buttermilk.
• In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.
• Gradually add in the flour mixture, beating just until it is incorporated.
• Mix in vinegar,
• Mix in vanilla. Do not overmix.
• Divide batter evenly between the 24 muffin cups. 
• Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
• To make frosting, beat cream cheese and butter until smooth. 
• Gradually beat in powdered sugar. 
• Beat in extract.
• Transfer frosting to a pastry bag fitted with a large star tip 
• Pipe frosting onto cooled cupcakes.
• Sprinkle with crushed peppermint candies.

Recipe: Spicy Southern Kitchen

Cranberry Pistachio Shortbread Cookies

This easy cookies are slice and bake... They can be frozen for up to one month ahead and sliced when you're ready to bake. Drizzle with white or dark chocolate for a festive touch.

1 cup shelled pistachios, coarsely chopped
1 cup salted butter, softened at a room temperature
¾ cup powdered sugar
1 tsp. vanilla extract
½ tsp. almond extract
2 cups all-purpose flour
1 cup dried cranberries, chopped

• Using a food processor, small food chopper or a sharp knife, coarsely chop pistachios. 
• Spread out on piece of parchment paper.
• In large mixing bowl, or bowl from stand mixer, cream together butter, powdered sugar, vanilla extract and almond extract. 
• Beat until light and fluffy.
• Add in all-purpose flour and stir just until combined.
• Gently fold in the dried cranberries.
• Divide dough into three equal portions and roll each portion in a log. 
• Wrap in plastic wrap and refrigerate for 30 minutes
• Meanwhile preheat oven to 300°F. 
• After 30 minutes, unwrap and roll logs in chopped pistachios. 
• You will have to press down and may need to roll them a few times to get an even coating.
• Wrap again in plastic wrap and refrigerate for 10 minutes.
• Cut dough log into ¼" thick slices. 
• Place one inch apart of parchment-lined baking sheets.
• Bake 17 to 20 minutes until the edges are light golden.
• Cool for three to four minutes on baking sheet, then transfer to wire cooling racks.
• Chocolate drizzle (optional) Melt two to three ounces of white or dark chocolate in double-boiler on stove or heat on low heat in microwave. 
• Stir until melted.
• Drizzle over top of cooled cookies with a fork, or transfer chocolate to a piping bag and use a small tip to drizzle the chocolate.

Recipe: She's Not Cookin'