• 300ml (250 g) castor sugar
• 500ml (280 g) Snowflake cake flour
• 15ml baking powder
• 1ml salt
• 250ml milk
• 100g butter or margarine
• 5ml vanilla essence
• 1 quantity butter icing
• 4 extra-large eggs

Method

1. Beat eggs and sugar together until light and creamy.
2. Sift flour, baking powder and salt together.
3. Add to egg mixture and fold in lightly until well combined.
4. Heat milk and butter in a small, heavy-based saucepan.
5. Do not boil; stir until butter is melted.
6. Remove from heat and add essence.
7. Add milk mixture to cake mixture and mix well.
8. Spoon mixture into two greased 20 c round cake pans.
9. Bake in a preheated oven at 180 °C for 25 – 30 minutes.
10. Leave in pans for a few minutes before turning out onto a wire rack to cool completely.
11. Sandwich cake layers with half the icing.
12. Use remaining icing to ice top of cake.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/4 cup honey
• 2 tablespoons hot sauce (adjust to taste)
• 1 tablespoon melted butter
• Cooking spray

Directions:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and lightly grease with cooking spray.
3. In a shallow dish, mix together the flour, garlic powder, paprika, salt, and black pepper.
4. In another shallow dish, place the beaten eggs.
5. Place the panko breadcrumbs in a third shallow dish.
6. Season the chicken breasts with salt and pepper.
7. Dredge each chicken breast in the flour mixture, shaking off any excess.
8. Dip the chicken into the beaten eggs, then coat evenly with panko breadcrumbs, pressing gently to adhere.
9. Place the breaded chicken breasts on the prepared baking sheet.
10. Spray the tops of the chicken breasts lightly with cooking spray to help them brown.
11. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and golden brown, flipping halfway through cooking.
12. In a small bowl, mix together the honey, hot sauce, and melted butter to make the hot honey sauce.
13. Once the chicken is cooked, remove it from the oven and brush each chicken breast with the hot honey sauce, reserving some sauce for serving.
14. Return the chicken to the oven and bake for an additional 3-5 minutes, or until the sauce is bubbly and caramelized.
15. Remove the chicken from the oven and let it rest for a few minutes before serving.
16. Serve the Baked Crunchy Hot Honey Chicken with extra hot honey sauce on the side for dipping. Enjoy!

Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes | Servings: 4

Tips:

Adjust the amount of hot sauce in the honey sauce according to your preference for spiciness.
For extra crunch, you can mix grated Parmesan cheese with the panko breadcrumbs.
Serve the chicken with a side of creamy coleslaw or roasted vegetables for a complete meal.

Crockpot Hot Chocolate is a warm, velvety smooth, decadent drink that will keep you feeling merry and bright this winter! You only need 6 ingredients and a slow cooker to indulge in a big batch of the perfect hot cocoa. Great for cozy holiday sleepovers, festive family functions, or just a friendly get together on a chilly day!

Prep Time: 5 minutes
Cook Time: 3 hours
Servings: 12
Calories: 433kcal

Ingredients

• 4 cups heavy cream divided
• ⅓ cup unsweetened cocoa powder
• 4 cups whole milk
• 14 ounces sweetened condensed milk
• 12 ounces semi-sweet baking bar finely chopped
• 1 tablespoon vanilla extract

Optional Toppings

• candy canes
• marshmallows
• whipped cream
• sprinkles

Instructions

1. Pour in two cups of the heavy cream into the slow cooker insert.
2. Add the unsweetened cocoa powder and whisk until fully combined.
3. Whisk in the remaining two cups of heavy cream, whole milk, sweetened condensed milk, chopped baking chocolate and vanilla extract.
4. Continue whisking until all the ingredients are combined.
5. Set your crockpot to low and cook for 3 hours, stirring about every 20 minutes until the chocolate has fully melted and combined with the other ingredients.
6. For serving, set the crockpot to its “warm” setting for up to 3 hours. If you find the hot chocolate getting too thick as it sits, stir in more milk to thin it out.
7. Serve your hot chocolate with your favorite toppings. Marshmallows, whipped cream, chocolate drizzle, crushed candy canes, or a sprinkle of cinnamon are some of my favorites!
8. Enjoy!

Ingredients:

• 1 cup of milk
• 1 tbsp raw cacao powder
• 1 tbsp dark chocolate
• Sweetener to taste – honey, maple syrup or coconut sugar
• ¼ teaspoon vanilla ( optional)
• A pinch of salt
• Dash of cinnamon ( optional)

Recipe:

1. In a small saucepan, combine the milk, cacao powder, dark chocolate sweetener, and a pinch of salt (can also add a pinch of cinnamon and some vanilla extract).
2. Whisk until smooth.
3. Remove from the heat and pour into a mug.
4. Top with whipped cream and shaved dark chocolate, if desired.

Tangy, super-crisp juicy chicken with a simple two-ingredient hot honey sauce is dinner perfection. And this delicious chicken recipe is easier than you may think.
Serve this easy oven-fried chicken recipe with a salad or a vegetable, and you’ve got a savory meal the whole family will love.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 55 minutes to 70 minutes

Ingredients
3 pounds bone-in chicken pieces
2 eggs
1 tablespoon milk
2 tablespoons Dijon mustard
1/2 teaspoon garlic powder
crushed red pepper flakes (optional)
2 cups panko breadcrumbs
cooking oil spray

Hot Honey Sauce
1/4 cup honey
1 teaspoon hot sauce

Here’s how to make it:
To make the hot honey sauce, combine the honey and hot sauce in a small bowl.
Set aside.
Combine the eggs, milk, mustard, garlic powder and crushed red pepper flakes in a shallow bowl.
Put the panko in another bowl.
Dip the chicken into the egg and then into the panko.
Arrange on a baking sheet that’s been coated with nonstick cooking spray.
Spray the chicken with the cooking oil spray.
Bake in a preheated 400-degree F oven for about 45 minutes to 1 hour, or until chicken is golden and cooked through.
Serve with the hot honey sauce.