Beef, Black Bean, and Chorizo Chili

Serve with classic condiments such as sour cream, chopped green onions, and shredded cheddar cheese. For a thinner chili, cook covered the whole time. You can prepare it a day ahead and refrigerate, or up to two weeks ahead and freeze (be sure to thaw the chili overnight in the refrigerator). Look for masa harina, the corn flour used to make tortillas, in the Latin foods aisle at the supermarket, or substitute fine-ground cornmeal. Use kitchen shears to cut up the tomatoes in the can.

Yield:

10 servings (serving size: about 1 cup chili)

Ingredients

1. 2 links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced
2. 1 1/2 pounds beef stew meat
3. 1 1/2 cups chopped onion
4. 4 garlic cloves, minced
5. 1 (7-ounce) can chipotle chiles in adobo sauce
6. 3 tablespoons tomato paste
7. 2 teaspoons sugar
8. 1 teaspoon salt
9. 2 teaspoons unsweetened cocoa
10. 1 teaspoon ground coriander
11. 1 teaspoon dried oregano
12. 1 teaspoon ground cumin
13. 1 cup dry red wine
14. 1/4 cup fresh lime juice
15. 2 (14-ounce) cans less-sodium beef broth
16. 1 (28-ounce) can whole tomatoes, undrained and chopped
17. 2 tablespoons masa harina
18. 2 (15-ounce) cans pinto beans, rinsed and drained
19. 1 (15-ounce) can black beans, rinsed and drained

Directions

1. Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.
2. Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
3. Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Notes

Chocolate-Ginger Pound Cake

This cake freezes well and can be made ahead of time. To freeze, simply wrap the cooled cake tightly with plastic wrap. Then wrap loosely with aluminum foil and freeze up to 1 month.

Yield:

Makes 12 servings

Ingredients

1. 1 (12-oz.) package semisweet chocolate morsels
2. 1 1/4 cups butter, softened
3. 2 cups sugar
4. 5 large eggs
5. 3 cups all-purpose flour
6. 1 teaspoon baking powder
7. 1 teaspoon ground ginger
8. 1/8 teaspoon salt
9. 1 cup buttermilk
10. 1/2 cup crystallized ginger, finely chopped
11. 1 teaspoon vanilla extract

Directions

1. Place chocolate morsels in a small microwave-safe glass bowl. Microwave at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30- second intervals.
2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add melted chocolate, beating just until blended.
3. Sift together flour and next 3 ingredients. Stir together buttermilk and crystallized ginger. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 10-inch tube pan.
4. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan to wire rack, and cool 1 hour or until completely cool.

Notes

Cranberry-Orange Bread with Grand Marnier Glaze

This bread is a versatile, easy-to-make crowd-pleaser, delicately laced with Grand Marnier and studded with tart dried cranberries and orange zest. You can vary the size: Make 2 large loaves, or spread the joy with 6 mini loaves. Prep and Cook Time: 1 hour, 45 minutes. Notes: Loaves can be made up to 1 month ahead and frozen. Bake and glaze loaves and allow them to cool completely. Wrap tightly with plastic wrap, put in zip-lock plastic bags, and freeze. When ready to serve, remove from freezer and defrost at room temperature.

Yield:

Makes 2 regular loaves or 6 mini loaves; 12 servings per large loaf

Ingredients

1. 1 1/2 cups unsalted butter, softened, plus more for buttering pan
2. 1 1/2 cups sugar
3. 4 eggs
4. 1 cup orange juice
5. 1 cup sour cream
6. 2 tablespoons freshly grated orange zest
7. 2 teaspoons vanilla extract
8. 4 cups all-purpose flour
9. 1 tablespoon baking powder
10. 1/2 teaspoon salt
11. 1 1/2 cups dried cranberries
12. 2 cups powdered sugar
13. 7 to 8 tbsp. Grand Marnier or other orange liqueur

Directions

1. Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).
2. With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest, and vanilla; mix until blended.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.
4. Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 60 minutes for mini loaves.
5. Meanwhile, in a small bowl, whisk together powdered sugar and 7 tbsp. Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tbsp. of liqueur.
6. Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.
7. Let loaves cool completely, then slice and serve, or wrap and freeze

Notes

Espresso Crinkles

Lightly coat your hands with flour to make rolling the dough into balls easier. The dough freezes well. Freeze the dough after step 1, thaw in the refrigerator, then proceed with step 2. The powdered sugar coating gives these cookies an appealing cracked finish. Serve with coffee to echo the espresso.

Yield:

2 dozen (serving size: 1 cookie)

Ingredients

1. 4.5 ounces all-purpose flour (about 1 cup)
2. 1 1/4 cups powdered sugar, divided
3. 1/4 cup unsweetened cocoa
4. 1 1/4 teaspoons baking powder
5. 1/8 teaspoon salt
6. 5 1/4 teaspoons canola oil
7. 1 1/2 ounces unsweetened chocolate, chopped
8. 1 teaspoon instant espresso granules
9. 3/4 cup packed brown sugar
10. 3 tablespoons light-colored corn syrup
11. 1 1/2 teaspoons vanilla extract
12. 2 large egg whites

Directions

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat.
2. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.
3. Preheat oven to 350°.
4. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on a wire rack.

Notes

Freezer Cinnamon-Fruit Rolls

These rolls are good for busy mornings--let them stand 30 minutes, then bake 20 minutes. Make in disposable foil pans for easy gift-giving, and present the glaze in a small jar or zip-top plastic bag with these instructions: Microwave at HIGH 15 to 30 seconds, stir or knead until smooth, and drizzle over warm rolls.

Yield:

24 servings (serving size: 1 roll)

Ingredients

1. For the dough:
2. =================
3. 1 package dry yeast (about 2 1/4 teaspoons)
4. 1/4 cup warm water (100° to 110°)
5. 1/2 cup fat-free milk
6. 1/3 cup granulated sugar
7. 1/4 cup butter, melted
8. 1 teaspoon vanilla extract
9. 1/2 teaspoon salt
10. 1 large egg, lightly beaten
11. 3 3/4 cups all-purpose flour, divided
12. .
13. For the filling:
14. ===============
15. 2/3 cup packed brown sugar
16. 1/2 cup golden raisins
17. 1/2 cup chopped dried apricots
18. 1/2 cup chopped pecans
19. 1 tablespoon ground cinnamon
20. 2 tablespoons butter, melted
21. .
22. For the glaze:
23. ===============
24. 1 cup powdered sugar
25. 2 tablespoons fat-free milk

Directions

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in 1/2 cup milk and next 5 ingredients (1/2 cup milk through egg). Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
3. To prepare filling, combine brown sugar, raisins, dried apricots, chopped pecans, and cinnamon.
4. Roll the dough into an 18 x 10-inch rectangle on a floured surface. Brush 2 tablespoons melted butter over dough; sprinkle with 1 1/2 cups filling, leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll fashion, and pinch seam to seal (do not seal ends of roll).
5. Place a long piece of dental floss under dough 3/4 inch from end of roll. Cross ends of floss over top of roll; slowly pull ends to cut through dough. Repeat procedure to make 24 rolls. Coat 2 (9-inch) square foil baking pans with cooking spray. Sprinkle 1/2 cup filling into bottom of each pan. Place 12 rolls, cut sides up, in each pan. Cover and let rise 1 1/2 hours or until doubled in size.
6. Preheat oven to 350°.
7. Uncover rolls. Bake at 350° for 20 minutes or until browned. Invert onto a serving platter.
8. To prepare glaze, combine powdered sugar and 2 tablespoons milk, stirring until smooth. Drizzle over warm rolls.

Notes

To Freeze Unbaked Rolls: Prepare recipe through cutting the dough into 24 rolls, placing in pans, and letting rise until doubled in size. Cover with plastic wrap. Wrap tightly with heavy-duty foil. Store in freezer up to 2 months.To Prepare Frozen Unbaked Rolls: Remove rolls from freezer, and let stand at room temperature 30 minutes. Uncover and bake at 350° for 20 minutes or until browned.