Focaccia

3/4 cup (177 ml) warm water (105° to 110°F)
2 tablespoons (30 ml) milk, slightly warmed
1 1/2 teaspoons (6 grams) sugar
1 1/4 teaspoons (5 grams) active dry yeast
2 cups (250 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
2 tablespoons plus 4 tablespoons (total 90 ml) olive oil

In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 minutes. Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix well on low. Attach the dough hook, increase the speed to medium-low, and knead the dough for 8 minutes longer.

(You can stir this together entirely by hand with a wooden spoon, then smash it around on a floured counter to “knead” it for a bit. It’ll be sticky, but doable.)

Brush a large bowl with a generous amount of olive oil. Scrape dough into the bowl and brush the top with additional oil. Cover with plastic wrap and let it rise in a cool place until it doubles in bulk, 1 1/2 to 2 hours.

Press the dough down with a floured hand. Turn the dough out onto a floured surface and divide it into two balls. Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil. Set it aside for 20 minutes, lightly covered with a kitchen towel. After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch circle-ish shape. It will be dimpled from your fingers. Cover again with the towel and let it rise for another 1 1/4 hours in a cool place.

Preheat the oven to 450°F. Brush tops of dough with remaining olive oil and top evenly as desired.  Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving. Serve warm or at room temperature.

Makes two 8- to 9-inch focacce.

From The Last Course by Claudia Fleming with some changes via Smitten Kitchen blog

Grape and Rosemary Focaccia (from The Last Course/Smitten Kitchen)

1 1/2 cups halved Concord, Thompson, red or black grapes, seeded
1 teaspoon fresh rosemary needles
2 tablespoons (8 grams) raw or another coarse sugar
1 teaspoon coarse sea salt

Mozzarella, Artichoke, and Caramelized Onion Focaccia (from me)

Dried basil

Dried oregano

Freshly ground black pepper

1 teaspoon coarse sea salt

2-3 ounces fresh mozzarella pearls

1 can or jar artichoke hearts, thinly sliced

1 sweet onion, thinly sliced and caramelized

Fish Stock

2 pounds bones and trimmings of white fish such as halibut, snapper, flounder, or bass, chopped

1 large onion, sliced

1 medium fennel bulb, stalks trimmed flush with bulb and bulb coarsely chopped

24 fresh parsley sprigs (with long stems)

1/4 cup fresh lemon juice

1 teaspoon salt

7 cups cold water

1 cup dry white wine

Cook fish bones and trimmings, onion, fennel, parsley sprigs, lemon juice, and salt in a well-buttered 4- to 6-quart heavy pot, covered, over moderate heat, for 5 minutes.

Add water and wine and bring to a boil, skimming froth. Simmer, uncovered, 20 minutes, then pour through a very fine sieve into a large bowl, discarding solids.

(Note: Stock keeps 2 days. Cool, uncovered, then chill, covered.)

Makes 1 1/2 quarts.

From Gourmet via Epicurious

Rouille

2 red bell peppers

6 garlic cloves

1 teaspoon salt

1 fresh jalapeño chile, seeded and chopped

1/2 cup fresh bread crumbs

3/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon black pepper

Lay bell peppers on their sides on racks of gas burners and turn flame on high, or put on rack of broiler pan about 2 inches from heat.  Roast, turning with tongs, until skins are blackened, 8 to 12 minutes. Transfer peppers to a bowl, then cover and let steam 20 minutes.  Remove skin and seeds from peppers and tear flesh into large pieces.

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).

Purée bell peppers, garlic paste, jalapeño, and bread crumbs in a food processor. With motor running, slowly add oil, then lemon juice and pepper, blending until very smooth (it will look like an orange-pink mayonnaise).

(Note: Rouille can be made 3 days ahead and chilled, covered. Bring to room temperature before using.)

From Gourmet via Epicurious

Fish Soup with Bread and Rouille

1 large leek, green part coarsely chopped and white part cut into 1/4-inch pieces

5 tablespoons olive oil

1 medium onion, coarsely chopped

2 celery ribs, coarsely chopped

2 carrots, coarsely chopped

3 garlic cloves, smashed

1/4 teaspoon crumbled saffron threads

2 bay leaves

1 teaspoon dried hot red pepper flakes

1 1/4 pounds plum tomatoes, coarsely chopped

3 tablespoons canned tomato purée

2 cups dry white wine

1 1/2 quarts fish stock

1 8- to 9-inch unsliced round or oval pain au levain or sourdough loaf, crust discarded

2 tablespoons unsalted butter

1 pound skinned white fish fillets such as halibut, snapper, or bass, cut into 1-inch cubes

1 teaspoon salt

2 cups Rouille

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh flat-leaf parsley

Make broth:

Wash green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry.  Heat 3 tablespoons oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook leek greens, onion, celery, and carrots, stirring, until beginning to soften, about 5 minutes.  Add garlic and cook, stirring, 3 minutes.  Add saffron, bay leaves, and red pepper flakes and cook, stirring, 2 minutes.  Add fresh tomatoes and tomato purée and cook, stirring, 4 minutes.  Add wine and simmer, uncovered, until liquid is reduced by about half, about 30 minutes.

Stir in stock and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes.  Carefully pour through a fine sieve into a bowl, then discard solids.

Prepare croûtes while broth simmers:

Heat oven to 300°F.  Heat a well-seasoned ridged grill pan over moderately high heat until hot.  Brush bread with remaining 2 tablespoons oil, then grill on all sides until grill marks appear.  Tear bread into rough 3-inch pieces and bake on a baking sheet in middle of oven until crisp outside but soft inside, about 10 minutes. Cool croûtes.

Heat butter in a 4-quart heavy saucepan over moderate heat until foam subsides, then cook white part of leek, stirring, until beginning to soften, about 2 minutes. Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through). Remove from heat and stir in 1/2 cup rouille.

Put croûtes in soup plates and ladle soup over. Sprinkle with oregano and parsley and serve remaining rouille on the side.

(Note: Broth can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat broth before adding to white part of leek along with fish and rouille.)

Serves 6.

From Gourmet via Epicurious

Golden Egg Curry

8 eggs
Oil for deep-frying
2 ripe tomatoes
2 tablespoons ghee (or butter or oil)
1 onion, finely chopped
1 garlic clove, finely chopped
1 3/4 cups coconut milk
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
6 curry leaves

Put the eggs in a saucepan of water and bring to a boil.  Boil for 6 minutes until medium-hard, then cool quickly in a bowl of cold water.  Shell the eggs.  You can now deep-fry the eggs (in batches, until golden and crisp) if you wish.  Cut each egg in half if you prefer.

Score a cross in the top of each tomato.  Plunge into boiling water for about 20 seconds, then drain and peel away from the cross.  Roughly chop the tomatoes, discarding the cores and seeds.

Melt the ghee in a heavy-based frying pan over low heat.  Add the onion and garlic and cook until soft and golden.  Add the tomato and cook until soft.  Gradually stir in the coconut milk, then the turmeric, cayenne, and curry leaves, and season with salt.  Bring to a boil and simmer for 2 to 3 minutes, until the sauce thickens slightly.  Add the eggs and heat gently for another 2 to 3 minutes.

Serves 4.


From A Little Taste of India by Priya Wickramasinghe and Carol Selva Rajah

Herbed Crepes with Ricotta, Bell Pepper, and Spring Tomato Sauce

Filling:

1 large green bell pepper, minced

1/4 cup olive oil

1 garlic clove, minced

1 pound ricotta cheese

1/2 cup freshly grated Parmesan

Crêpes:

1 cup all-purpose flour

1 cup plus 2 tablespoons chicken or vegetable broth

3 large eggs

2 tablespoons unsalted butter, melted and cooled

1/2 tablespoons salt

1/3 cup minced fresh parsley leaves or a mixture of other minced fresh herbs, such as chives, coriander, or tarragon

Melted unsalted butter for brushing the pan

Sauce:

1 14- to 16-ounce can plum tomatoes including the juice

1/2 teaspoon salt, or to taste

1/4 teaspoon sugar

2 tablespoons tomato paste

1/2 teaspoon dried basil, crumbled

1/8 teaspoon cayenne, or to taste

3/4 cup peeled, seeded, and diced fresh tomatoes

In a skillet, cook the bell pepper in the oil over moderately low heat, stirring, until it is softened. Add the garlic and cook the mixture, stirring, for 1 minute.  In a bowl, stir together the bell pepper mixture, the ricotta, and 1/3 cup of the Parmesan with salt and pepper to taste.  Let the filling cool.

To make crêpe batter:
In a blender or food processor, blend the flour, the broth, the eggs, the butter, and the salt for 5 seconds.  Turn off the motor, scrape down the sides of the container with a rubber spatula, and blend the batter for 20 seconds more.  Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour.  (The batter may be made 1 day in advance and kept covered and chilled.  Makes enough batter for about 16 crêpes.)

To make crêpes:
Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot.  Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat.  Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl.  Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry.  Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate.  Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary.  The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

To make the tomato sauce:

Force the canned tomatoes with the juice through a food mill, or puree in a food processor, and pour into a saucepan.  Stir in the salt, the sugar, the tomato paste, the basil, and the cayenne, bring the mixture to a boil, and simmer it, stirring, for 20 minutes.  Add the fresh tomatoes and cook the mixture for 5 minutes.  Serve the sauce warm.  Makes about 1 1/4 cups.

To assemble:

Place about 2 tablespoons of the filling on each crêpe up jelly-roll fashion.  Arrange the crêpes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer.   Brush them lightly with the butter, and sprinkle them with the remaining Parmesan.  Bake the crêpes in the middle of a preheated 400°F oven for 20 minutes and serve them with the sauce.

Serves 4 to 6.

From Gourmet via Epicurious

Spiced Black Bean Burgers

1 15- to 16-ounce can black beans, rinsed and drained
1/3 cup chopped onion
1/4 cup dry breadcrumbs
2 tablespoons plus 1/2 cup chunky salsa
1 teaspoon ground cumin

Vegetable oil
Sandwich buns
Sour cream
Shredded lettuce
Sliced avocado

Using a fork, mash the beans in a medium bowl.  Mix in onion, breadcrumbs, 2 tablespoons salsa, and cumin.  Season with salt and pepper.  Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties.

Prepare grill or heat broiler.  Brush grill rack or baking sheet with oil.  Grill or broil burgers until heated through, about 3 minutes per side.  Grill or broil cut sides of buns until lightly toasted, about 1 minute.  Transfer burgers to bottom halves of buns.  Spoon 1/4 cup salsa over each.  Add sour cream, shredded lettuce, and avocado.  Cover with tops of buns and serve.

Serves 2.


From Bon Appetit via Epicurious

Chocolate Bundt Cake

Cake:

6 ounces bittersweet chocolate (or 3 ounces unsweetened plus 3 ounces semisweet), coarsely chopped (about 1 cup)

3 cups (15 ounces) all-purpose flour

1 cup (3 ounces) cocoa powder

1 tablespoon baking soda

1/2 teaspoon salt

1 cup (8 ounces or 2 sticks) unsalted butter, at room temperature

2 1/4 cups (1 pound) packed light brown sugar

6 eggs, at room temperature

1 tablespoon vanilla extract

1 cup (8 1/2 ounces) sour cream

1 cup (8 fluid ounces) warm coffee

2 cups (12 ounces) milk chocolate chips

Ganache:

9 1/2 ounces semisweet chocolate, coarsely chopped (about 1 1/2 cups)

3/4 cup (6 fluid ounces) heavy cream

Heat oven to 350° F.  Grease and lightly flour a 12-cup Bundt pan.

Melt the chocolate gently in a microwave, stirring occasionally, or in a double boiler or a metal bowl suspended over a pot of barely simmering water for 5 to 7 minutes or until chocolate is completely melted and smooth.  Set aside to cool slightly.

Sift the flour, cocoa powder, baking soda, and salt into a bowl.

Using a stand mixture with the paddle attachment, beat the butter and sugar on medium-high speed until the mixture is very light in color - almost beige-y white - and the texture is fluffy, about 2 to 4 minutes.  Scrape the bottom and sides of the bowl a few times during the process to ensure that the butter is evenly incorporated.

Crack the eggs into a liquid measuring cup and add the vanilla.  With the mixer on low speed, slowly pour in the eggs, letting them fall in one at a time and incorporating each egg completely before adding the next.  Scrape the bottom and sides of the bowl once or twice during the process.

Add the melted chocolate to the butter mixture all at once and mix on low speed until slightly combined; chocolate does not need to be fully incorporated at the point.

Whisk the sour cream and coffee together to achieve a smooth, room temperature liquid.  (Adding too much a cold ingredient can cause the chocolate to seize.)  With the mixer on low speed, add 1/3 flour mixture to batter, beating until just combined, followed by half the sour cream mixture, another 1/3 of the flour mixture, the remaining sour cream mixture and then the remaining flour mixture. Scrape down the bowl from time to time and don’t mix any more than you need to.  Add the chocolate chips and mix in by hand, using a sturdy spatula and being sure to scrape up from the bottom of the bowl.

Scrape the batter into the prepared pan and bake for 60 minutes or until done, rotating the pan halfway through the baking time.  The cake is ready when it begins to pull away from the edges of the pan slightly and springs back when pressed lightly in the center.  Let the cake cool for at least 15 minutes before making the ganache.

To make the ganache:

Put the chocolate in a shallow bowl.  Put the cream in a small saucepan over medium-high heat until a skin forms, then immediately pour the cream over the chocolate.  Let the chocolate sit for a few minutes, then stir gently.  The ganache should be glossy and have a smooth texture.

Turn the cake out onto a rack.  Place the rack on a baking sheet covered with parchment paper.  Pour the ganache over the top of the cake, distributing it as evenly as possible all the way around.  Let the glaze set up for 20 minutes before transferring the cake to a plate or cake stand.

Serves 14 to 16.

From The Grand Central Baking Book by Piper Davis and Ellen Jackson, with minor changes

Berry Buttermilk Bundt Cake

Cake:
2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk
3 cups (350 to 450 grams) mixed berries or chopped fruits

Glaze:
2 cups (240 grams) powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon (15 grams) unsalted butter, very, very soft

Heat oven to 350°F.  Generously grease a 10-cup Bundt pan.  Set aside.

In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), baking powder, and salt together and set aside. 

In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and very fluffy, about 3 to 5 minutes.  Then, with the mixer on a low speed, add eggs one at a time, scraping down the bowl between each addition.  Beat in vanilla, briefly.  Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture.  Scrape down from time to time and don’t mix any more than necessary.  

In the bowl where you’d mixed the dry ingredients, toss the berries with the remaining 2 tablespoons of flour.  With a silicon spatula, gently fold the berries into the cake batter.
.
Spread cake batter in the prepared baking pan and spread the top smooth.  Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 minutes to make sure it browns evenly.  The cake is done as soon as a tester comes out clean of batter. 

Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way.  Cool completely.  Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very thick.  (If you’d like it thinner, add more juice or a little water.)  Spread carefully over top of cake, letting it trickle down the sides.  Serve at once or keep it covered at room temperature for 3 to 4 days.


From Smitten Kitchen, adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

White Bean and Red Lentil Burgers

1/3 cup red lentils
2/3 cup water
3 cups cooked or canned white beans
1/2 onion, chopped
1 jalapeno, minced
1/2 cup breadcrumbs
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1/2 teaspoon salt
Grated zest of 1/2 lime

Combine the lentils and water in a medium saucepan and bring to a boil.  Reduce the heat and let simmer until the lentils are soft and the water is mostly gone, about 10 minutes.  Drain away any extra water and let the lentils cool.

Mash the white beans in a large bowl, then add the lentils and remaining ingredients.  If the mixture is too wet to hold its shape, add more breadcrumbs as needed.  Shape the mixture into patties and put them on an oiled baking sheet.  Chill in the fridge, covered, for at least 30 minutes or up to 4 hours.

Heat oven to 400° F.  Bake the patties for about 30 minutes, flipping them over halfway through the cooking time.  They should be golden on both sides when done.

Makes 8 large burgers.

From Thug Kitchen, with minor changes

Caramelized Condensed Milk

Put one or more unopened cans of condensed milk in a deep saucepan and add cold water to cover by at least 2 inches.  Cans can be placed on their sides if they fit better that way.  Bring to a boil and let simmer for 3 to 4 hours.  Make sure to replenish the water so that it remains at least 2 inches above the can(s).  Set a timer as a reminder - to prevent explosions!  Allow can(s) to cool in the water.

Alternatively, heat oven to 275° F.  Put the unopened can(s) in a deep saucepan or casserole dish that will go in the oven.  Cover with water and bring to a boil.  Cover with a lid and transfer to the oven.  Cook for 3 1/2 hours.


From Vegetarian Supercook by Rose Elliot

Banoffee Pie

1 1/2 cups finely crushed graham crackers
1/2 cup butter, melted
2-3 large bananas
13-ounce can condensed milk, caramelized
1 1/4 cups heavy cream
1 1/2 teaspoons instant espresso powder
1 tablespoon unsweetened cocoa powder
3 tablespoons sugar
1 ounce bittersweet or semisweet chocolate, grated

Mix the graham cracker crumbs and melted butter together, then press into a 9-inch pie plate. If time allows, put this into the refrigerator for 10 to 15 minutes to chill.

Peel the bananas and slice each in half lengthwise.  Lay the slices of banana in the pie plate, cut-side down, cutting them as necessary to make them fit.  Spoon the caramelized condensed milk evenly over the bananas to cover them.

Whip the heavy cream until it stands in soft peaks, incorporating the espresso powder, cocoa powder, and sugar.  Spoon the cream on top of the caramel, spreading it to the edges of the dish.  Sprinkle the grated chocolate over the top.  Chill until required.

Serves 6.


From Vegetarian Supercook by Rose Elliot, with many changes

Blueberry Muffins

2 cups unbleached all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg

3/4 cup sugar 

4 tablespoons unsalted butter, melted and cooled slightly

1 1/4 cups sour cream

1 1/2 cups fresh or frozen blueberries, preferably wild

Heat oven to 350°F.  Grease a 12-cup muffin tin.

Whisk flour, baking powder, and salt in a medium bowl until combined.  Whisk egg in a second medium bowl until well-combined and light-colored, about 20 seconds.  Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds.  Add melted butter in 2 or 3 steps, whisking to combine after each addition.  Add sour cream in 2 steps, whisking just to combine.

Add berries to dry ingredients and gently toss to combine.  Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds.  (Small spots of flour may remain and batter will be thick - do not overmix.)

Use an ice cream scoop or a large spoon to drop batter into cups of greased muffin tin.  Don't overfill the cups.  Bake until light golden and a toothpick inserted into center of muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time.  Invert the muffins onto a wire rack, stand them upright, and cool for 5 minutes.  

Makes 12 muffins.

From Cooks Illustrated, September 2001

Maple Bran Muffins

1 cup unbleached all-purpose flour
1 cup bran flakes
1 teaspoon baking soda
1/3 cup raisins
1/3 cup sliced almonds
1 cup sour cream or yogurt
1 cup maple syrup
2 eggs

Heat oven to 400° F. Grease a 12-cup muffin tin.

Combine the flour, bran, and baking soda.  Stir in the raisins and nuts.  In a separate bowl, beat together the sour cream or yogurt, maple syrup, and eggs.  Add the wet ingredients to the dry and mix for 20 seconds only.

Fill cups of greased muffin tin two-thirds full.  Bake for 20 minutes.

Makes 12 muffins.


From The King Arthur Flour 200th Anniversary Cookbook by Brinna Sands

Banana-Chocolate Chip Muffins

1 1/2 cups all-purpose flour

1/3 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup mashed ripe bananas (about 2 large)

1 large egg

1/2 cup unsalted butter, melted

1/4 cup milk

1/4 cup sour cream

3/4 cup semisweet chocolate chips

Heat oven to 350°F.  Line twelve 1/3-cup muffin cups with foil muffin liners.

Mix flour, sugar, baking powder, and salt in a large bowl.  Mix mashed bananas, egg, melted butter, milk, and sour cream in a medium bowl.  Stir banana mixture into dry ingredients until just blended (do not over-mix).  Stir in chocolate chips.

Divide batter among prepared muffin cups, filling each about 3/4 full.  Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes.  Transfer muffins to rack and cool.

Makes 12 muffins.

From Evelyn's Coffee Bar in Banff, Canada, via Epicurious, with a few changes

Pain Au Chocolat

1 cup lukewarm water

3 tablespoons granulated sugar

4 tablespoons butter

2 teaspoons vanilla extract

1 1/2 cups unbleached all-purpose flour

3/4 cup whole wheat flour

3 tablespoons nonfat dry milk

3 tablespoons potato flour or 1/3 cup dried potato flakes

1 1/4 teaspoons salt

2 teaspoons instant yeast

7 ounces dark chocolate, cut into 24 sticks

2 tablespoons milk

1/4 cup glazing sugar or confectioners' sugar

Combine all of the dough ingredients.  Allow the dough to rest for 20 minutes, covered.

Knead the dough — by hand, mixer, or bread machine — until it's soft and somewhat sticky.  Kneading by hand is tricky; avoid adding too much more flour (an oiled board and hands can help here).

Allow the dough to rise, covered, for about 90 minutes.  It will become puffy, but won't double in size.  You'll find it loses most of its stickiness after this first rise.

Gently deflate the dough, and divide it in half.  On a lightly oiled surface, roll each half of the dough into an 8" x 9" rectangle.  Cut each rectangle into six 4" x 3" pieces, for a total of 12 pieces.  Keep the dough you're not working on covered.

To shape: Turn one of the pieces of dough so the short (3") edge faces you.  Put a stick of chocolate on the dough, about 1" from and parallel to the far edge.  Fold the far edge toward you, over the stick, to the middle of the dough. Press the edge lightly to seal. Put a second stick on that sealed seam.  Fold the near short edge away from you, over the second stick, and press lightly.  This second seam should end up about 1" from the new top edge of the roll.

Flip the shaped roll so that the seam side is down, and put it on a greased or parchment-lined baking sheet.  Repeat with each piece of dough, leaving about 1 1/2" between the finished rolls on the baking sheet.  Cover the rolls and let them rise for 60 to 90 minutes, long enough to become puffy.  About 15 minutes before the rolls are done rising, heat your oven to 350°F.

Brush each roll with a little milk.  Bake the rolls for 14 to 18 minutes, until they're a light golden brown and register 190°F to 200°F on an instant-read thermometer inserted into the bread.

Remove the rolls from the oven, and after 5 minutes transfer them to a rack. Dust with glazing sugar.  (Serve warm. The chocolate will harden as the rolls cool; if you want to serve rolls later, reheat them briefly – about 15 seconds in the microwave – just before serving, to melt the chocolate.)

Makes 12 rolls.

From King Arthur Flour

Gingerbread Bars

2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

3/4 cup (packed) dark brown sugar

7 1/2 tablespoons sugar, divided

2 large eggs

1/4 cup light (unsulfured) molasses
(1/2 cup dried blueberries or other dried fruit, optional)

Heat oven to 350°F.  Butter and flour a 15x10x1-inch baking sheet.

Place 2 cups flour in medium bowl.  Transfer 2 tablespoons of the flour to small bowl and reserve.  Add spices, baking soda, and salt to flour in medium bowl; whisk to blend.

Using an electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy.  Beat in eggs, 1 at a time, then molasses.  Add dry ingredients to butter mixture and beat to blend.  Add the dried fruit, if using.

Spread batter evenly in prepared pan.  Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.

Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes.  Cool completely in pan on rack.  Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars, each about 3 1/2x1 3/4 inches. 

Can be made 2 days ahead.  Store airtight at room temperature.

Makes about 24 bars.

From Bon Appetit

Chocolate Espresso Cookies

9 ounces bittersweet chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
3 large eggs
1 cup plus 2 tablespoons sugar
2 1/4 teaspoons finely ground dark roast coffee beans
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup (6 ounces) bittersweet or semisweet chocolate chunks or chips

Heat oven to 350°F and grease 2 large heavy baking sheets.

In a double boiler or a metal bowl set over a saucepan of barely simmering water, melt chopped bittersweet chocolate and butter, stirring until smooth, and then remove top of double boiler or bowl from heat.  (Alternatively, melt chocolate and butter in a microwave, in a glass bowl and on medium power level, stopping frequently to stir for even melting.) 

In a bowl with an electric mixer or in a stand mixer, beat eggs, sugar, and ground coffee on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture, sift flour, baking powder, and salt and stir until just combined. Stir in cup of chocolate chips.

Drop batter by heaping tablespoons, about 2 inches apart onto baking sheets.  Bake in batches in middle of oven for 8 to 10 minutes, or until puffed and cracked on top. Cool cookies on baking sheets for 1 minute and transfer to racks to cool completely.

Makes about 30 cookies.

From The Sundried Tomato Cafe and Catering Company in Whittier, CA, via Epicurious, with minor changes

Coffee Caramel Swirl Ice Cream

For caramel swirl:

1/2 cup sugar

1/3 cup light corn syrup

1/4 cup water

7 tablespoons heavy cream

1/2 teaspoon vanilla

For custard:

1 cup sugar

2 1/4 cups whole milk

1 1/4 cups heavy cream

4 large egg yolks

3 tablespoons instant espresso powder

1/2 teaspoon vanilla

Make caramel swirl:

In a 3-quart heavy saucepan, boil sugar, corn syrup, water, and a pinch of salt over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel. Caramel swirl may be made 1 week ahead and chilled, covered. Bring caramel swirl to room temperature before using. (If caramel swirl is too stiff to pour, heat slightly.)

Make custard:

In a dry 5-quart heavy saucepan, cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling pan, until deep golden. Remove pan from heat and carefully pour milk and cream down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved.

Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously.  Return the custard to the saucepan and place over low heat.  Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F.  Do not bring to a boil. 

Whisk in espresso powder and vanilla until espresso powder is dissolved. Pour custard through a fine sieve into another large bowl and cool. Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days.

Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it. Repeat layering with remaining ice cream and caramel swirl. Freeze ice cream until hard, at least 8 hours, and up to 1 week.

Makes about 1 1/2 quarts.

From Gourmet, with many changes

Note:  Makes wonderful ice cream sandwiches with Chocolate Espresso Cookies