Ingredients:

Directions:

Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.

Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

Divide soup among bowls. Top with croutons and serve.

• 1 cup whole milk
• 3 tablespoons unsalted butter
• 3 1/2 cups (or more) unbleached all purpose flour, divided
• 1/2 cup sugar
• 1 large egg
• 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
• 1 teaspoon salt
• Nonstick vegetable oil spray

Filling:

• 3/4 cup (packed) golden brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, room temperature

Glaze:

• 4 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/2 teaspoon vanilla extract

For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling:
Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Ingredients:

• 3 C all-purpose flour
• 1 t baking soda
• 1 t salt
• 1/2 t baking powder
• 1/2 t ground cinnamon
• 1/2 t ground nutmeg
• 2 C sugar
• 1 C vegetable oil
• 3 large eggs
• 1 T vanilla extract
• 4 ripe bananas, peeled and coarsely mashed

Frosting:

• 3 oz cream cheese, room temperature
• 6 T (3/4 stick) unsalted butter, room temperature
• 1/3 C mascarpone cheese, room temperature
• 3 T honey
• 1/2 C chopped nuts

Instructions:

Line 18 muffin cups with paper liners, or simply grease muffin pan.  Preheat oven to 325 degrees.

Whisk the flour, baking soda, salt, baking powder, cinnamon, nutmeg in medium bowl to blend.  Beat the sugar, oil, eggs, and vanilla in a large bowl to blend.  Stir in the banana.

Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups.  Bake the muffins on the middle rack until the tops are golden brown and a tester inserted in the center comes out with no crumbs attached, about 25 minutes.

Transfer the muffins to a rack and cool slightly.  The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Use an electric mixer, beat the cream cheese, and butter in a large bowl until light and fluffy.  Beat in the mascarpone cheese and then beat in the honey.  Spread the frosting over the muffins. Sprinkle with nuts.

• 1/2 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup semisweet mini chocolate morsels
• 1 cup finely chopped pecans
• 1 1/2 pounds chocolate bark candy coating, melted

Directions

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla.

Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well.

Shape into 1-inch balls. Place on waxed paper; chill 2 hours.*Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set.

Store in the refrigerator for at least 1 hour.

• 2 ½ Cups All Purpose Flour
• ½ Cup Vegetable Shortening (3 1/2 ounces)
• 1 teaspoon salt
• 1 Cup Warm Water

In the bowl of a mixer, place the flour, shortening and salt.

Beat with the paddle until crumbly, about 3-5 minutes.  With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.

Divide the dough into 3 pieces.  Roll each into a ball and place on a baking tray or board.  Cover with a towel and let rest at room temperature for at least 15 minutes and up to an hour.

Take a small piece of dough and place on a lightly floured board, roll into a 10″ circle and put aside.  Finish rolling remaining tortillas

To cook, heat a comal or dry skillet over medium heat and cook to desired crispness.

In a cocktail shaker filled with ice, add all ingredients.
Shake vigorously and strain into a glass