1. Nutella Mug Cake.

For 1 mug Ingredients:

1 egg
3 tbsp caster (superfine) sugar
4 tbsp Nutella
5 tbsp plain (all-purpose) flour
2 tbsp unsweetened cocoa powder
½ tsp baking powder

How to make:

1 – In a mug, beat in one by one the egg, sugar, Nutella, flour, cocoa and baking powder.

2 – Cook in a microwave for 50 seconds (800W). Leave to rest for 1 or 2 mins before eating.

2. Chocolate Gingerbread Sandwich Cookies.



1/4 cup sugar
1 roll (30 oz) refrigerated gingerbread cookies
1/4cup baking cocoa


4 cups powdered sugar
1/2 cup butter, softened
2teaspoons vanilla
2to 3 tablespoons milk

How to make:

1 – Heat oven to 350°F. In small bowl, place sugar.

2 – In large bowl, break up cookie dough. Stir or knead in cocoa until well blended. Shape dough into 64 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each flat, with smooth-bottomed glass dipped in sugar.

3 – Bake 6 to 9 minutes or until cookies are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.

4 – In medium bowl, beat filling ingredients with electric mixer on medium speed until light and fluffy. Spread about 2 heaping teaspoons filling between bottoms of pairs of cooled cookies.

3. Gingerbread Cookies



1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt

Frosting and Decorations

4 cups powdered sugar
1teaspoon vanilla
4 to 5 tablespoons half-and-half
Food colors, if desired
Raisins or chocolate chips, if desired
Assorted candies, if desired

How to make:

1 – In large bowl, beat brown sugar, shortening, molasses and water with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.

2 – Heat oven to 350°F. Grease cookie sheet lightly with shortening or spray with cooking spray. On floured surface, roll dough 1/4 inch thick. Cut with floured gingerbread cutter or other shaped cutter. On cookie sheet, place cutouts about 2 inches apart.

3 – Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

4 – In medium bowl, mix powdered sugar, vanilla and half-and-half until frosting is smooth and spreadable. Add food colors as desired. Frost cookies; decorate with raisins, chocolate chips and candies.


Leave a Reply

Your email address will not be published. Required fields are marked *