Ingredients

Instructions

1. Preheat the oven to 350. Generously butter or spray 3 small aluminum loaf pans or one 9-inch cake round.
2. In a medium bowl, combine the eggs, sour cream, espresso and water (or coffee), heavy cream, and vanilla extract. Whisk until blended.
3. Sift the flour, baking soda, baking powder, cocoa, salt, and sugar together in the bowl of a stand mixer. Whisk on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the chocolate chips. Make a well in the center and pour in the wet ingredients. Mix briefly, just until the ingredients come together. If you over mix, your cakes won't be as tender!
4. Fill each loaf pan 3/4 full with batter (or fill the 9-inch pan). Place the pans on the middle rack of the oven. Bake for 25 minutes, then rotate the pans from front to back. Bake 10 minutes longer, for a total baking time of 35 minutes, or until the cakes are firm and springy and a toothpick inserted in the center comes out clean. Let cool in the pans on wire racks for 10 minutes, then unfold and cool completely.
5. Top with whipped cream, chocolate sauce, and cocoa nibs!

Ingredients

Instructions

1. Whisk 1 cup buttermilk, 1 tablespoon salt, 1 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, pinch cayenne, and hot sauce together in large bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to overnight.
2. Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in rimmed baking sheet. Whisk flour, baking powder, 1 teaspoon salt, 2 teaspoons pepper, remaining 3/4 teaspoon garlic powder, remaining 3/4 teaspoon paprika, and remaining cayenne together in large bowl. Add remaining 1/4 cup buttermilk to flour mixture and mix with fingers until combined and small clumps form. Working with 1 chicken piece at a time, dredge in flour mixture, pressing mixture onto pieces to form a thick, even coating. Place dredged chicken on large plate, skin side up.
3. Heat oil in 11-inch straight-sided sauté pan over medium-high heat until it registers 375 degrees. Carefully place chicken in pan, skin side down, and fry until golden brown, 3 to 5 minutes. (Adjust heat as necessary to maintain oil at 375 degrees.) Carefully flip and continue to fry until golden brown on second side, 2 to 4 minutes longer. Transfer chicken to prepared wire rack and bake until breast pieces register 160 degrees and/or thighs and drumsticks register 175 degrees, 15 to 20 minutes. (I added pieces to the oven as they were done frying and removed them as they reached the desired temperature. Then, I snacked on the finished pieces while the rest were cooking. I highly advise this method. :) ) Smaller pieces may cook faster than larger pieces. Remove pieces from the oven as they reach correct temperature. Let chicken rest for 5 minutes before serving.

Ingredients

Instructions

1. Place the boiling water, oats, butter, salt and honey into a medium bowl, stir, and let the mixture cool to lukewarm.
2. Mix the remaining dough ingredients with the oat mixture, and knead – by hand, mixer or bread machine – until you’ve made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk.
3. Lightly grease a 9×5-inch loaf pan. Gently deflate the dough – it’ll be sticky, so oil your hands – and shape it into a 9-inch log. Place it in the prepared pan. Cover it gently with lightly greased plastic wrap, and allow it to rise until it has crowned 1½ inches over the rim of the pan, about 1 to 1½ hours. Near the end of the bread’s rising time, preheat the oven to 350 degrees F.
4. Uncover and bake the bread for about 45 minutes, tenting it with foil after 20 minutes to prevent over-browning. The bread is done when it’s golden brown and an instant-read thermometer inserted in the center registers 190 degrees F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted salted butter and sprinkle with additional oats (if desired). Cool the bread completely before cutting it.