2. Cream the butter and sugar together until pale and fluffy, before beating in the eggs until well combined. Sift in the remaining ingredients and fold in until smooth. Spoon into cupcake cases and bake for 20 mins, then allow to cool completely.
3. To fill the cupcakes: Spoon the raspberry compote into an icing bag with a long round icing tip.
4. Insert a kebab stick into the centre of the cupcake and wiggle around to make a little channel for the filling. Insert the icing tip into the channel and squeeze the raspberry sauce in until you feel it's about to overflow.
5. For the icing: Beat the butter until pale and fluffy, sift the icing sugar in a little at a time and finally mix through the cooled melted chocolate. If the icing becomes too thin, add sifted cocoa powder to thicken it up.
6. Spread or pipe the chocolate icing onto the cupcakes.
Credits to: goodto https://www.goodto.com/recipes/chocolate-raspberry-cupcakes
Tomato And Eggplant Pasta
1. Heat up the olive oil, then stir in the eggplant, making sure it all gets coated in oil. Let cook, stirring occasionally, for about ten to fifteen minutes.
2. Add the garlic and chili flakes to the pan and cook, stirring, for a couple more minutes.
3. Add the tomatoes to the pan, then crush them and break them up with a wooden spoon. Pour in the balsamic vinegar, then add the sugar/honey. Simmer for about 15 minutes or until the eggplant is nice and soft.
4. At the end of the cooking time, season well and stir in most of the basil.
5. Meanwhile, boil the pasta according to the packet instructions (until al dente is best). Then drain, reserving some of the water.
6. Add the pasta to the sauce and toss until well coated. Add enough of the reserved cooking water to make the dish nice and smooth and ‘silky'. Rip the mozzarella into the pan and stir again briefly.
Credits to: scrummylane
Honey Baked Ham
Preheat the oven to 300°F (150°C) and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier).
Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Insert cloves into the centre of each diamond.
Place the ham in the baking tray; pour the pineapple juice into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 15 minutes.
Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the honey and brown sugar, stirring to combine until the brown sugar has completely dissolved, (about 2 minutes).
Reduce heat to low and let simmer to thicken slightly, then set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
After 15 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing.
If your crust is still pink after the suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn’t burn from the sugar.
Credits to Cafedelites https://cafedelites.com/honey-baked-ham/