Bready or Not

• Preheat the oven to 350-degrees. Line a 9x9 or 8×8-inch pan with foil, letting foil overhang each side. Apply nonstick cooking spray.
• In a microwave-safe bowl, microwave the chocolate and butter on high in 30 second increments, stirring between each burst, until everything is melted. Let cool slightly.
• Using a stand mixer or hand mixer, in a large bowl beat together the sugar and eggs for 3 to 5 minutes, until they are pale, light, and fluffy. Pour in the cooled chocolate and butter mixture, followed by the vanilla.
• Combine the salt and both flours in a bowl. Stir in the chocolate chips. Fold flour mix into the wet ingredients. Pour into the prepared pan and even out.
• Bake for 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely. Use foil onto a cutting board to slice into bars.
• Brownies will keep for upwards of a week in a sealed container at room temperature.

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• In a large stock pot, cook the pancetta for 10 to 12 minutes, until it starts to turn brown and crispy. At the same time, on another stove burner, use a medium sauce pan to bring the chicken broth to a very low simmer.
• Use a slotted spoon to transfer pancetta to a paper towel-lined plate; set aside. Add dry shallots and garlic to the fat in the big pot. Sauté for two minutes. Add the Arborio rice and a pinch of salt. Sauté another 2 minutes, until the rice looks glossy with translucent edges.
• Add the white wine and stir until it is absorbed. Add chicken broth in 1/2 cup increments, stirring well after each addition until it is absorbed. After about 12 to 15 minutes, when most of the broth has been added, begin to taste the rice. The goal is a chewy, al dente consistency. Add more broth as needed, and remember to turn off the burner for the broth pot when it is empty.
• When the rice is creamy and al dente, stir in the pancetta and cheese. Taste the risotto again, adding more salt and pepper as needed. Serve with the remaining white wine.

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• Wash, dry, and zest both lemons and orange. Set aside the fruit for another use.
• Preheat oven at 325-degrees. Cut a piece of parchment paper to fit into a loaf pan and extend up the long sides, like a sling. Apply nonstick spray in pan, then press in parchment and add more spray. Set aside.
• In a big bowl, beat butter, sugar, and zests together until they are fluffy, scraping the sides of the bowl often. Add eggs one by one, followed by the vanilla paste. The batter may look a bit curdled.
• In a separate medium bowl, combine the flour, salt, and baking powder. Gradually add it into the butter mix along with the milk. Batter will now be thick.
• In a small bowl, toss together the candied orange bits and the teaspoon of cake flour to coat. Fold it into the batter.
• Pour everything into the prepared loaf pan and even out the top.
• Bake for 40 minutes. Rotate pan in oven. Bake for another 40 minutes. Test the middle with a toothpick for doneness, and bake for another 5 to 20 minutes, until the toothpick comes out clean.
• Let loaf cool in pan for 10 minutes, then use the parchment to lift it onto a rack to cool completely.
• Make the vanilla glaze by mixing together all the ingredients until they are smooth and at a thick, pourable consistency. Immediately drizzle and smear over the top of the cake, letting excess artfully drip over the sides. Let glaze set for 30 minutes, then slice in.
• Wrap cake and keep at room temperature. It can also be cut into individual slices and frozen for later enjoyment.

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• Divide the two tablespoons of butter in half, separating them to soften at room temperature.
• In a stand mixer with a bread hook attachment, stir together the flour, yeast, and salt. Follow up with 1 tablespoon of softened butter, honey, and beer. Mix on low speed for 4 minutes, scraping the bowl as needed. Increase the speed to medium for another 2 minutes, pulling the dough from the hook a few times. Add about half the cheese, reserving the rest to go on top later. Mix the cheese until it's distributed through the dough.
• Lightly grease a large bowl. Transfer the dough there and cover with plastic wrap or a towel to let it rise until it's about doubled in size, about an hour.
• Grease the two cake pans. Prepare a lightly floured surface and tip the dough onto it. Pat the dough out into a thick, even layer. Use the cutter to slice out rolls. Place them not quite touching in the pans. Reform scraps as much as possible to shape into more rolls. The rolls likely won't quite fill both pans.
• Cover pans with plastic wrap and set in a warm place to rise again for 35 to 45 minutes. They may not increase a lot in size, but they should look puffy.
• Preheat oven at 400-degrees.
• Pull out remaining pat of butter and cheese. Brush the soft butter over the rolls, and follow up with a sprinkling of cheese. Try to keep the cheese from touching the edge of the pan, where it could burn.
• Place both pans in the oven and bake until the rolls are browned and cheese is melted, 15 to 20 minutes. A digital thermometer in a center roll should read 190-degrees at minimum.
• Let cool for at least 10 minutes before (carefully) pulling apart and serving.
• Rolls can keep in a sealed bag at room temperature for up to 2 days. They can also be frozen and thawed for later enjoyment. They taste best hot. For best results, wrap them in foil and bake at 400 for about 10 minutes to warm them through.

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• Line a 13x9 pan with foil and apply nonstick spray or butter.
• In a large microwave-safe bowl, melt together the peanut butter and butter by zapping in short increments and stirring well between each pass. Once they mix together, stir in the graham cracker crumbs and confectioners' sugar. Spread the mixture into the prepared pan. Use a hands or maybe a piece of waxed paper and a heavy glass to compress the layer as much as possible.
• Use the same microwave-safe bowl to bowl for the chocolate chips and peanut butter, again zapping in brief increments and stirring well between each burst. Once they can mix together smoothly, dump dollops atop the layer in the pan. Use an uneven spatula to even out the chocolate to the edges.
• Chill in the fridge for at least 2 hours.
• Use the foil to lift the contents onto a cutting board. Let sit for about 10 minutes, enough time to soften the chocolate so that it doesn't shatter when sliced. Use a long knife or sharp bench knife to cut bars. If desired, cut off edges first to produce neater pieces to share.
• Store bars in a sealed container in the fridge with waxed paper between the layers. Keeps for days.

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• Preheat oven at 325-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
• Using a double boiler on the stove top or a microwave-safe bowl in the microwave, melt together 1 cup of dark chocolate/semi-sweet chocolate chips, 3/4 cup milk chocolate chips, and butter. Heat until it can be stirred smooth. Remove from heat and stir in all of the sugar. Set aside.
• In a medium bowl, mix together both flours, cocoa powder, salt, and espresso powder. Set aside.
• Return to the chocolate bowl. Mix in the eggs and vanilla. Gradually fold in the dry ingredients, and follow up with the rest of the three kinds of chocolate chips. Spread the batter evenly in the prepared pan.
• Bake until the center passes the toothpick test, about 35 to 40 minutes. Cool completely at room temperature or speed the process in the fridge. Use the foil to lift the contents onto a cutting board. Slice into bars.
• Store in an airtight container in the fridge up to a week. Like many chocolate baked goods, these brownies will actually taste better after the first day as the flavor intensifies.

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