How to make Soy and Sesame Kale Chips

Soy and Sesame Kale Chips

The secret to getting these crisp is to avoid crowding the leaves on the baking sheets. Also, keep an eye on them - they can scorch quickly

Ingredients

• 7 to 8 oz (1 small bunch) Lacinato kale (often sold as "dinosaur kale" or "Tuscan kale")
• 1 and 1/2 tablespoons olive oil
• 1 tablespoon soy sauce.
• 1 tablespoon sesame seeds

Instructions

1. Preheat oven to 300 degrees. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs. Tear leaves into 4-in pieces. Pour oil and soy sauce into a large bowl, add kale, and toss to coat  evenly.
2. Arrange leaves in a single layer on 2 rimmed baking sheets. Bake, switching pan positions after 13 minutes. Sprinkle with sesame seeds and bake until leaves are crips but not browned, 5 to 7 minutes more.

*You can use larger bunches, but you'll need more oil and seasonings and maybe a third pan.

Note:
Make ahead: Up to 1 week, stored airtight

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How to make Fiesta Chicken Tacos with Mango and Jicama Salad

Fiesta Chicken Tacos with mango and Jimaca Salad

Add fresh fruits and vegetables to spicy chicken tacos for an inspired Mexican meal

Ingredients

• 3/4 cup (3-inch) julience-cut peeled jicama
• 1/2 cup sliced peeled ripe mango
• 1/4 cup presliced red onion
• 1 tablespoon fresh lime juice
• 1/2 teaspoon sugar
• 1 + 1/2 teaspoon chopped fresh cilantro
• 1/4 teaspoon salt
• Dash of black pepper

Tacos:

• 1 tablespoon olive oil, divided
• 1 pound skinless, boneless chicken breast, cut into thin strips
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground chipotle chile pepper
• 1 cup presliced red bell pepper
• 1 cup presliced red onion
• 1/4 teaspoon salt
• 8 (6-inch) corn torlillas
• 1 cup mixed salad greens

Instruction

1. To prepare salad, combine first 8 ingredients.
2. To prepare tacos, heat 2 teaspoon oil in a large nonstick skillet over medium high heat. Sprinkle chichken evenly with chili powder, cumin and chipotle pepper. Add chicken mixture to pan; saute 3 minutes. Remove from pan.
3. Heat remaining 1 teaspoon oil in pain. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.
4. Heat tortillas according to package directions. Arrange 2 tablespoon mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each torilla; fold over

Note:

Try this with a side of chipotle refritos.

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How to make Matcha White Chocolate Cookies

Matcha White Chocolate Cookies

Matcha, a finely ground green-tea powder from Japan, gives all kinds of baked goods and desserts interesting flavor and brilliant color. It is a good match (sorry!) with white chocolate; the slightly sharp herbal edge of the tea cuts the sweetness of the chocolate. Pine nuts lend more Asian flavor, and crystallized ginger gives the cookies some heat.

Ingredients

• 2¼ cups unbleached all-purpose flour
• ¼ cup matcha powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed light brown sugar
• ½ cup sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 8 ounces white chocolate, chopped
• 1 cup pine nuts
• ¼ cup finely chopped crystallized ginger

Instructions

1. Position rack in the center of the oven. Preheat the oven to 350°F.
2. Sift together the flour, matcha, baking powder and salt in a medium bowl.
3. Combine butter, brown sugar and granulated sugar in a large mixing bowl and beat until blended. Add eggs and vanilla and beat until smooth. Stir in the flour mixture until incorporated. Stir in the white chocolate, pine nuts and ginger.
4. Drop the dough by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie. Bake until cookies are golden around the edges, but still a little moist on top, 9 to 11 minutes. Let them stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely. Matcha-White Chocolate Chunk Cookies will keep at room temperature in an airtight container for 2 to 3 days.

Tips

Don’t over-brown these cookies or you’ll lose the pure green color of the matcha. They should be just set around the edges and barely dry in the centers. As they cool they’ll continue to dry out.

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How to make Tunnel of Fudge Cake

Tunnel of Fudge Cake

This is a cake with history. The recipe here is possibly the one most closely associated with the Pillsbury Bake-Off, which is curious, since it didn’t even win! Ella Helfrich’s Tunnel of Fudge Cake took second place in 1966, but it is the recipe that caught the attention of the public and also spurred an interest in the Bundt pan itself. This is a very dense, sweet cake and it will not develop its fudgy tunnel if it is over baked, so pay close attention to the directions.

With a nod to Pillsbury, we used their Best All-Purpose Flour for this cake.

Ingredients

• 2¼ cups all purpose flour
• ¾ cup sifted natural cocoa
• 1¾ cups (3½ sticks) unsalted butter, at room temperature, cut into pieces
• 1¾ cups sugar
• 6 large eggs, at room temperature
• 2 cups sifted confectioners’ sugar
• 2 cups toasted chopped walnuts
• ¾ cup sifted confectioners’ sugar
• ¼ cup sifted natural cocoa
• 1 to 2 tablespoons milk

Instructions

1. For the cake: Preheat the oven to 350°F. Thoroughly coat a 10-inch Bundt pan with butter or shortening, making sure to cover all of the nooks and crannies, including the core. Dust thoroughly with flour, tapping out any excess.
2. Re-sift the flour and cocoa together into a bowl; set aside.
3. Beat the butter in a stand mixer on medium-high speed with the flat beater attachment until light and fluffy, about 2 minutes. Add sugar and continue to beat until light and creamy, about 3 minutes more.
4. Add the eggs, one at a time, beating well after each addition and scraping the sides of the bowl with a rubber spatula once or twice.
5. Gradually beat in the confectioners’ sugar on a low speed, blending well.
6. Remove the bowl from the mixer and add about 1 cup of the flour/cocoa mixture, gently stirring in by hand. Add the rest of the flour/cocoa and the nuts and gently stir just until combined.
7. Spoon the batter into the prepared pan; spreading evenly with a small offset spatula.
8. Bake for 45 to 50 minutes, or until top is set and edges are beginning to pull away from side of pan. If you test with a bamboo skewer, the center will still be gooey. Do not over bake.
9. Cool pan on a wire rack until just slightly warm, about 1½ to 2 hours. Invert onto a serving plate and cool completely – about 2 to 3 hours more. These unmolding and cooling times are necessary for the tunnel to form properly
10. For the glaze: Re-sift the confectioners’ sugar and cocoa into a mixing bowl. Whisk in 1 tablespoon of the milk and assess texture; only add more milk if necessary. You want a thick, pourable glaze. Spoon the glaze over the top of the cake, allowing it to run down the sides. Cake may be stored in a covered cake dome for up to 2 days at room temperature.

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How to make German Chocolate Cake Balls

German Chocolate Cake Balls

All the classic flavors and textures of German chocolate cake in a cake ball: coconut, chocolate and pecans. The traditional frosting for the cake is cooked on top of the stove and is uniquely sticky, chewy and sweet; here it is folded into chocolate cake to make these cake balls. Dipped in a dark chocolate shell, the balls are then further embellished with a generous shower of more coconut and pecans.

Ingredients

• Scant 1 cup evaporated milk
• Scant 1 cup sugar
• 3 large egg yolks
• 7 tablespoons unsalted butter, at room temperature, cut into pieces
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened flaked coconut
• Scant 1 cup toasted pecan halves, chopped
• 1 recipe Easy Chocolate Cake, baked, cooled and crumbled
• 1 cup sweetened flaked coconut or large coconut flakes (as seen in image)
• 1 cup toasted pecan halves, finely chopped
• 2 pounds semisweet chocolate, such Callebaut or Ghirardelli, finely chopped
• 64 miniature fluted paper cups (optional)

Instructions

1. To make the frosting: Place the evaporated milk and sugar in a large saucepan and whisk to combine. Whisk in the egg yolks and butter pieces. Gently cook over medium heat until the mixture reaches a simmer, and then cook for about 6 to 7 minutes, whisking frequently until it thickens and slightly darkens. Remove from the heat and stir in the vanilla, coconut and pecans. Cool, stirring occasionally to release heat, until just warm to the touch and thickened. Cool completely at room temperature.
2. Combine the cake and about 2 cups of the frosting. Test by compressing and tasting and only add more frosting if needed for flavor and moisture. Roll into ping-pong–size cake balls. Refrigerate until firm. This can be done 1 day ahead; store in an airtight container once they are firm.
3. Line two baking sheets with parchment paper or aluminum foil; set aside. Toss together the coconut and pecans in a small bowl; set aside. Melt the chocolate in the microwave or a double boiler. Dip the balls one at a time in the chocolate, encouraging any excess chocolate to drip back into the container. Place, evenly spaced, on the prepared pans. Sprinkle a generous amount of the coconut/pecan mixture on top of each cake ball while the chocolate is still wet. Refrigerate briefly until the chocolate is set. Trim bottoms, if needed. Place each cake ball in a paper cup, if using. Place in a single layer in an airtight container and refrigerate for up to 4 days. Bring to room temperature before serving.

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How to make Espresso-Fig Muffins

Espresso-Fig Muffins

Add some sophistication to your morning menu with these muffins made with espresso powder, hazelnuts and figs.

Ingredients

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, melted and cooled
• ⅔ cup firmly packed light brown sugar
• 1 tablespoon instant espresso powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• ½ cup skinned and chopped hazelnuts
• 1 cup dried figs, stemmed and finely chopped

Instructions

1. Position rack in center of oven. Preheat the oven to 375°F. Spray a 12-cup muffin tin with nonstick cooking spray.
2. In a medium bowl, combine the flour, baking powder and salt.
3. In a large bowl, whisk together the cooled melted butter, brown sugar, espresso powder, eggs and vanilla until smooth. Slowly whisk in milk in a large bowl. With a wooden spoon, stir in the flour mixture until just combined. Stir in the hazelnuts and figs.
4. Fill each muffin cup about three-quarters full. Bake the muffins until they are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Let them cool in the pan for 5 minutes, invert them onto a wire rack and then turn them right side up to cool completely.
5. Espresso-Fig Muffins will keep in an airtight container at room temperature for up to 2 days. Or wrap individually in plastic wrap and keep in a zipper-lock bag in the freezer for up to 1 month.

Tips

• Espresso powder can clump up in the pantry once it has been opened. That’s why it’s best to add it to batter with the wet ingredients, whisking well until it is fully dissolved.

•  Check out our recommendations for peeling hazelnuts.

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How to make Potato Focaccia with Green Olives

Potato Focaccia with Green Olives

A mashed potato (traditional in Puglia and other parts of Italy) adds moisture and tenderness to this focaccia dough.

Ingredients

• One 8-ounce Russet potato
• 1 cup lukewarm water
• 1 teaspoon instant yeast
• ¼ cup extra-virgin olive oil
• 3½ cups unbleached all-purpose flour
• 1 teaspoon salt
• ½ cup pitted green olives, halved
• Sea salt for sprinkling

Instructions

1. Prick the potato all over with the tines of a fork. Place it on a microwave-safe dish and microwave on full power for 5 minutes. Turn and microwave for another 4 minutes. Pierce with a sharp paring knife. If it is still hard in the center, microwave for 1-minute intervals until cooked through. Scoop the cooked potato flesh into a bowl and set aside to cool.
2. Combine water, yeast and 1 tablespoon olive oil in a large mixing bowl and stir to dissolve yeast. Add the flour, salt and cooled potato and stir with a spatula until a rough dough forms. Knead the dough in an electric mixer fitted with a dough hook on medium speed until it is smooth and elastic, 5 to 7 minutes. Or knead by hand on a lightly floured countertop until smooth and elastic, 10 to 12 minutes.
3. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap and let rise until the dough is doubled in volume, 3 to 4 hours.
4. Spray a 15½-inch-by-10½-inch rimmed baking sheet with nonstick cooking spray. Turn the dough into the pan and press it to the edges. Cover with plastic wrap and let stand until puffy and almost doubled in volume, 1½ to 2 hours.
5. Preheat the oven to 425°F. Dimple the dough at 2-inch intervals with a fingertip. Push an olive half into each of the dimples. Drizzle the remaining 3 tablespoons olive oil over the dough, letting it collect around the olives. Sprinkle with sea salt. Bake until golden and risen, 20 to 25 minutes.
6. Use a large spatula to lift the focaccia from the pan and onto a wire rack. Let it cool for 10 minutes and serve warm. Wrap leftover focaccia in plastic and keep at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes before serving.

Tips

• As with all yeast doughs, the longer and slower the rise, the more flavorful the result, so use lukewarm (not very warm) water and just a teaspoon of yeast to slow down fermentation. And be patient before proceeding. If you’re not sure that your dough has risen sufficiently, give it a little more time.

• After it rises in the bowl, the dough can be deflated, covered and refrigerated for a day or two before baking. Refrigeration overnight will make it even more flavorful. Let it come to room temperature in the bowl for an hour or two before pressing it into the pan.

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