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Taylor Swift customizes her sugar cookies with warming chai tea and a sweet eggnog icing.This recipe is courtesy of Taylor Swift.

Taylor Swift’S Chai Tea Eggnog Cookies

unsalted butter,

vegetable oil

sugar

vanilla extract

chai tea packet

all-purpose flour

baking soda

salt

nutmeg

cinnamon,

eggnog

Taylor Swift’s Chai Tea Eggnog Cookies

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a stand mixer, beat the butter for 1 minute. Add the vegetable oil, granulated sugar, powdered sugar, egg, and vanilla, and beat on medium speed until everything is completely incorporated.

Cut the chai tea packet open and empty the crushed tea leaves into the batter, and beat to combine.

With the mixer on slow, add in the flour, baking soda, and salt, until well combined.

Put tablespoon size scoops of cookie dough on to the baking tray, leaving 2 inches between each cookie. Press the dough evenly with your fingers until they are ¼-inch thick.

Bake for 8-10 minutes, until just golden. Let the cookies cool on the baking sheet.

Whisk together the powdered sugar, nutmeg, cinnamon, and eggnog, until smooth.

Spoon the icing over the cooled cookies. Sprinkle with cinnamon before serving.

Chicken breasts stuffed with garlic butter and crispy bacon, and coated with golden breadcrumbs may just be our favorite-ever classic &lsquo;60s dish.This recipe is courtesy of Jamie Oliver.

Classic ‘60s Garlic Butter Chicken Kiev

rashers smoky bacon

olive oil

garlic,

flat-leaf parsley, chopped

cayenne pepper

chicken breasts

eggs

breadcrumbs

sunflower oil

Heat a skillet over a medium high heat. Add a drizzle of olive oil. Fry the bacon until golden and crisp.

Mix together the garlic, parsley leaves, butter, and cayenne pepper. Put in the refrigerator to firm up.

Set the chicken breasts out on a board. One by one, pull back the loose filet on the back of the breast. Put your knife in the opposite direction and slice to create a long pocket. Open up the pocket with your fingers.

Cut the butter into 4 equal portions. Push one piece of the butter into the pocket in the chicken, followed by a crumbled rasher of bacon. Fold and seal the chicken back up, covering the butter. Repeat with the 3 remaining chicken breasts.

Place the flour in one shallow bowl. Whisk the eggs in another. Put the breadcrumbs in a third. Evenly coat each chicken breast in flour, then beaten egg, and finally in breadcrumbs.

Shallow-fry the chicken breasts in 2 centimeters of sunflower oil set over a medium-high heat, for a couple of minutes on each side, until lightly golden. Transfer to a baking tray and bake in the oven for 10 minutes, until cooked through.

This rich, moist fruitcake will be the highlight of your festive celebrations.

Down under christmas cake

brazil nuts

macadamia

pitted dates, halved

glace cherries

raisins

dried mixed peel

lemon

plain flour

4.00 gm baking powder

4.40 gm vanilla extract

caster sugar

brandy

apricot jam

mixed glace fruits (such as apricots, cherries and pears)

Take your barbecue to the next level with this Texan-style beef brisket. Marinated in a sticky BBQ sauce, the meat is slow-cooked until tender and falling apart.

BBQ brisket

about a 5kg/ 11 lb piece of beef brisket

500 ml/ 18 fl oz beef stock

onion

garlic

500 ml/ 18 fl oz tomato ketchup

ml/ 3.5 fl oz Worcestershire sauce

75 ml/ 2.5 fl oz lemon juice

brown sugar

tbsp malt vinegar

Dijon mustard

tsp crushed chilli flakes

Tabasco sauce

thyme

tbsp each chilli powder and mustard powder

tbsp each paprika garlic powder, ground black pepper, caster sugar

bay leaf

To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.

Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.

In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.

To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

This irresistible cheesecake is the perfect indulgence for peanut butter fans - freeze for up to two months and serve as a show-stopping dinner party dessert

Peanut butter cheesecake

butter

pack peanut cookies

gelatine leaves

tub ricotta

smooth peanut butter

golden syrup

milk

pot double cream

bar peanut brittle, crushed

Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.

Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.

Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.

To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.

To defrost, thaw in the fridge overnight.

To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

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Taylor Swift’S Chai Tea Eggnog Cook...

Classic ‘60s Garlic Butter Chicken ...

Down under christmas cake

BBQ brisket

Peanut butter cheesecake

Top 5 entertain recipes from across the web

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Taylor Swift’S Chai Tea Eggnog Cook...

Classic ‘60s Garlic Butter Chicken ...

Down under christmas cake

BBQ brisket

Peanut butter cheesecake

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