1. Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with vegetable oil.
2.  Line a plate with paper towels. In a large skillet, cook the sausage over medium heat until browned, about five minutes, breaking it up with a side of a spoon. Use a slotted spoon to transfer the sausage to the paper towels. If there is very little oil left behind in the pan, add some olive oil. Sauté the onion until translucent, about five minutes. Stir in the hash brown potatoes and cook until the potatoes are tender, stirring occasionally, about eight minutes. Stir in the reserved a sausage. Remove the pan from heat.
3. In a large bowl, whisk together the eggs, cream, milk, garlic powder, paprika, sage, salt, and white pepper. Whisk in the Cheddar. Stir in the sausage/hash browns mixture.
4. Pour the mixture into the prepared baking dish.
5. Bake until the top is browned and the center is set, about 45 minutes. Cover the baking dish with foil if the top begins to brown before the center is set.
6. Remove from the oven and sprinkle the chives on top before serving.
7. The casserole is best served the same day it is baked. Store leftovers in a covered container in the refrigerator for up to two days.

1. In a medium bowl, stir together the flour, table salt, sugar and yeast. Add the water and, using a wooden spoon, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 10 to 18 hours (24 hours if you have a cold cold home.)
2. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself to her three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with ¼ teaspoon of the coarse salt (which will gradually dissolve on the surface).
3. Grab a large bowl (large enough to hold the dough when it doubles in size. you could also use a large pot) and brush the insides of the bowl with olive oil. Gently place the dough, seam side down into the bowl. Cover bowl with a towel. Place in a warm draft free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
4. Half an hour before the end of the second rise, pre-heat the oven to 500F, with a rack in the center. Oil a 13″ x 18″ x 1″ baking sheet.
5. Cut the dough into quarters. Gently stretch each piece evenly into a long, thin, baguette shape approximately the length of the pan. Place on the pan, leaving about 1 inch between the loaves. Embed the garlic cloves, olives or cherry tomatoes into the loaves, about five pieces per loaf. Drizzle, tab or brush olive oil on each loaf. Sprinkle sea salt or kosher salt over each loaf, remember to go light on the olive loaf since the olives are salty.
6. Bake For 15 to 25 minutes, until the crust is golden brown. Cool on a pan for five minutes, then use a spatula to transfer the baguette to a rack to cool thoroughly.
7. Note: The baguette may become a bit soggy in just a few hours because of the salt on the surface. If that happens, reheat the loaves in a hot oven until crisp.

Instructions

1. Pie crust: I like to make sure my pie dough is prepared before I begin making this chocolate pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
2. Roll out the chilled pie dough: On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Review my how to crimp and flute pie crust tutorial if you need extra help with this step.) Brush edges with egg wash/egg white. Carefully line the inside of the pie with two pieces of parchment paper, as shown in the photo below, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. If it’s helpful, you can watch me do this exact step in my praline pumpkin pie video tutorial. Chill the dough in the refrigerator or freezer for at least 30 minutes—this helps prevent the crust from shrinking. You can actually fill with pie weights before or after chilling, it doesn’t make a difference.
3. Preheat oven to 375°F (190°C).
4. Partially blind bake the crust: Bake the cold pie crust (with weights) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake for 8 minutes to help set the bottom. Remove from the oven and set aside until step 7. You can pre-bake the crust up to 3 days ahead of time. Cover and store in the refrigerator (without weights) until ready to use.
5. Reduce oven to 325°F (163°C).
6. For the filling: Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl or double boiler. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Set aside and let cool for 2-3 minutes. In a large bowl, whisk the sugar, cocoa powder, espresso powder, and salt together until combined. Whisk in the heavy cream, vanilla, 2 eggs, and 1 egg yolk. Finally, whisk in the cooled butter/chocolate.
7. Bake: Pour filling into pre-baked pie crust (crust can still be warm). Bake for 50-55 minutes or until the center is no longer jiggly. It can still be a little sticky in the very center on top, just as long as it no longer jiggles when you lightly tap the pan. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
8. Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools.
9. Garnish with whipped cream, if desired. (I used Wilton 8B piping tip in these photos.) Slice and serve.
10. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Make the sugared cranberries: Bring 1 cup the sugar and 1 cup water to a simmer on the stove, stirring until sugar dissolves. Remove from heat and add cranberries. Let syrupy cranberries chill in fridge overnight, if you have time, or an hour or two, while you prepare the rest of the cake. [I left mine outside at 34°F for an hour.] Drain cranberries (you can reserve syrup for sweetening drinks). Place remaining 1/3 cup sugar in a bowl and roll cranberries in it. Arrange them on a plate and chill until dry to the touch, about another 45 minutes in the fridge [or 20 minutes outside for me].

Make the cake: Heat oven to 350°F and line the bottom and sides of a 10×15-inch jelly roll pan with a large piece of parchment (I used a pre-cut half-sheet rectangle). Dabbing the edges and corners of empty pan with a bit of water can help parchment stay in place. Coat the parchment with butter or nonstick spray.

Beat the eggs in a large bowl with a whisk or electric mixer, until well-mixed and bubbly. Add brown sugar, molasses, and applesauce, sour cream, or mascarpone and mix again. Sprinkle baking soda, salt, and spices over the batter and whisk thoroughly into batter, giving it several more whisks around the bowl than seems necessary. Sprinkle flour on batter and switch to a rubber scraper to stir. Stir slowly from the center of the batter, drawing in a little flour at a time until all the flour disappears. Scrape bowl well.

Pour batter into prepared pan and bake for 4 minutes; rotate pan 180 degrees. Bake for another 4 minutes, and check for doneness. The finished cake may look sticky and underbaked, but will not move when the pan is jiggled, and a tester inserted into the cake will come out clean or only with a couple sticky crumbs, not loose batter. Return to the oven for 2 minutes more, if needed, [updated] and in additional 2-minute increments until cake is set.

Transfer cake pan to a cooling rack and let cool for 5 minutes. While it cools, grab several things: A second large sheet of parchment paper, a large cutting board or flat tray, powdered sugar, and a mesh strainer to sift the sugar over the cake.

Run knife around between the cake edge and parchment, loosening it. Tilt the pan and gently tug the parchment and cake onto the cooling rack. Sift powdered sugar all over. Put the second sheet of parchment over the cake, and the cutting board over the parchment. With potholder-ed hands, grab cooling rack and board together, and flip cake onto the board. Gently, carefully peel back the parchment on the back of the cake. Sift powdered sugar all over the back of the cake.

Use the parchment underneath the cake to help you roll the cake from the short side into a snug coil and rest seam side down. Let it cool completely in this parchment log; this take a couple hours at room temperature or about an hour in the fridge. [But I chilled mine outside and it took about 45 minutes.]

Make the bark: Melt about 2/3 of the chocolate chips (you can eyeball it) in the microwave — give it 30 seconds, then stir, add another 30 seconds, if needed — or on the stove in a small pot over medium heat. Off the heat, stir in the remaining chocolate chips until melted. This will bring down the temperature of the chocolate so you can use it right away.

Spread chocolate thinly over a large piece of parchment paper — I use the same size I do for the baking pan, a 13×18-inch sheet. Roll it up into a log; I leave about 1 to 2 inches open in the center, for a looser coil — imagine rolling it around an invisible dowel. Chill in the fridge until firm [I sound like a broken record but I put mine on the patio for 15 minutes].

Make the cream: Place heavy cream, vanilla, and sugar (I use the lower amount; I prefer a barely sweetened cream here) in a large bowl and beat with an electric mixer — or with a large whisk — until the mixture holds stiff peaks. Whisk in mascarpone or sour cream until it disappears. This adds both a very slight tang and stabilization; the cream will stay thick for days.

Assemble the cake: Gently, carefully unroll your cooled cake. Spread it with about 2/3 of the whipped cream, in an even layer. Carefully re-roll your cake with the cream inside, carefully peeling off the parchment as you do. Sometimes, barely any cake stuck to the parchment. Other times, a bit more did and a scraper helped separate it. Place the rolled cake seam side down on the final serving platter.

Cover cake with remaining cream, leaving ends exposed. Slowly unroll your chocolate bark coil. The pieces of chocolate will separate in long and short curved pieces. Arrange them over the whipped cream to resemble bark. Shower cake with powdered sugar and decorate the tray with sugared cranberries.

Do ahead: Yule log will keep for several days in the fridge. The cake gets a bit softer every day.

Here's the prompt: bulgogi-style tofu. It’s simple. Press some firm tofu to extract as much liquid as you can. Make a marinade of soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, a spoonful of gochujang, a splash of neutral oil, some sliced scallions and toasted sesame seeds. Slice the tofu into bite-size cubes, and slide them into the marinade. Let that sit — a half-hour works; a few hours works better. Then roast them in a hot oven on an oiled foil-lined pan until they’re crisp. Serve with bibb lettuce cups to wrap them in, with rice, kimchi and a dipping sauce of ssamjang and a little bit more gochujang thinned out with neutral oil and sherry vinegar. (If not, go with sesame oil and ground white pepper.) That’s a fine dinner.

-Add all ingredients to the bowl of your stand mixer. 

-Using the hook attachment mix on low for 5 minutes or until the ingredients are all incorporated. 

-Turn the speed up to like a medium to medium fast for 15-30 minutes. 

-You want to work up as much gluten as you can. 

-When your dough is smooth and pliable, it needs to rest. In the winter you canshape it into a rectangle, leave on your counter covered in plastic or a tea towel for 30 minutes. In the summer I like to shape it into a rectangle, cover it with plastic and let it rest in the fridge for 30 minutes to an hour until it is cool but not yet cold/hard. 

-Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick. 

-Spread the filling onto the dough. 

-Sprinkle on a generous amount of the cardamom sugar 

-fold into thirds 

-Roll out and start to portion 

-Shape as desired 

-In the bakeries I’ve worked in the buns are usually around 100g, but this feels very large at home, 80-90g works well. 

-Place on a baking tray, cover, and let rise until double in size. In the winter this can take me over three hours. But lately, since it July and therefore very warm and humid, it can take as little as 45 minutes to an hour. 

-Bake at 200C (400F) for about 9 minutes or until golden brown. I like to check mine and rotate the tray at the 5 or 6 minute mark so they don’t get overbrown. -Brush with egg wash as soon as they come out of the oven. 

-Immediately sprinkle them with cardamom sugar. 

-Let cool (if you can wait that long!) 

-Enjoy!

Also - https://ceciliatolone.com/kardemummabullar-swedish-cardamom-buns/

Butter Filling:

This can be made up to a week in advance. There is no need to refrigerate it if you plan to use it within a week of making. It MUST be very soft when you go to spread it. If it has been sitting out at room temperature and is still tricky to spread, microwave it a bit. You don’t want to tear the dough trying to spread on the filling 

Cardamom Sugar: 

You can use less cardamon if you would like. This is the ratio I have learned in Sweden but it is quite intense (not to mention pricey!) so do what works best for you. Cardamom: The cardamon used in Swedish baking is just the black seeds (like what is linked below) none of the green husk. It is roughly ground, not a fine powder. This gives the dough very pretty black flecks instead of a grayish tinge. Any cardamom will be fine though taste wise. 

PREPARE

In a saucepan, heat the whiskey with the raisins and vanilla. When it’s just about to boil, remove from the heat and let stand for 30 minutes.

Divide the raisins among four individual casseroles or mini cocottes, reserving a few for garnish. Divide the brie into four equal portions and place these on top of the raisins. Pour the whiskey over the cheese. Grind black pepper on top. Set aside.

MAKE

Preheat the oven to 400°F (200°C).

Bake the cocottes for about 20 minutes, until the cheese is soft. If the top isn’t browned after 20 minutes, turn on the broiler and broil until golden brown. Scatter the reserved raisins over the brie.

Serve each cocotte on a plate lined with a napkin so it won’t slide. Serve with the breadsticks and the endives, and some pieces of pear or cooked baby potatoes on a skewer.

MAKES 1/2 cup
Combine the cream and butter in a medium saucepan and cook them over low heat until the butter melts, about 3 minutes. Add the cheese, Worcestershire sauce, and salt and whisk slowly until the cheese has melted, about 2 minutes.
Serve warm.

MAKE THE BUNS
1. Whisk the buttermilk, 1⁄2 cup of the melted butter, and eggs together in a medium bowl.
2. Put the flour, sugar, yeast, and salt into the bowl of a stand mixer fitted with the dough hook or a large bowl (if using a hand mixer). Turn the mixer to low and pour the liquid ingredients into the flour mixture. Increase the speed to medium and mix until the dough starts coming away from the sides of the bowl, about 2 minutes. (If the dough doesn't pull away from the sides after a few minutes, add another tablespoon of flour and mix again.)
3. Transfer the dough to a floured surface and knead it until it is soft and elastic, about 5 minutes. Add a little flour as you go if it starts to get sticky.
4. Grease a large bowl with olive oil. Put the dough in the bowl and turn it over a few times so the oil lightly coats its surface. Cover the bowl with plastic wrap and set it in a warm place to rise until it has doubled, about 3 hours.
5. When the dough has risen, turn it out onto a lightly floured surface and gently stretch it out (without ripping it) to form a 12 x 20-inch rectangle. The longer side of the rectangle should be facing you, with the shorter ends on the sides.

6. Brush the surface of the dough with the remaining 2 tablespoons melted butter. Mix the brown sugar and cinnamon in a small bowl, then sprinkle them onto the dough, covering the dough all the way to the bottom and sides of the rectangle but leaving about 1 inch of uncovered dough along the top (the side
farthest from you).
7. Working from the end closest to you, gently roll the dough up into a tight spiral. The edge with no filling (at the top) will stick to the roll; pinch it lightly so
that it seals.
8. Grease two 12-cup muffin tins with olive oil.
9. Use a knife to make 24 even marks along the roll (this is easiest if you start with a mark in the center, then mark the halfway point on each side, then the halfway point of those sections, and so on). Use a piece of dental floss to cut each roll from the dough log: scoot the string under one end of the log and cross it over the top, then pull both ends so that the string cuts through the log evenly. Transfer the cut section to one well in the muffin tin, with the spiral up. Repeat, moving down the log, to cut and place all 24 rolls.
10. Cover the tins with plastic wrap and let the rolls rise until doubled in size, 1 to 2 hours (or refrigerate them overnight, then bring them up to room temperature; make sure they've doubled in size before baking).
11. Preheat the oven to 350°F.
12. Bake for 10 to 12 minutes, until the rolls are golden brown. Remove the rolls from the oven and let them cool to room temperature.

MAKE THE FROSTING
1. Beat the cream cheese with a hand mixer in a medium bowl until it's light and fluffy, then beat in the powdered sugar, 1⁄2 cup at a time. Add the milk and beat on high until you have a smooth mixture that leaves a thick coat on the back of a spoon but still runs easily; mix in a bit more powdered sugar or milk
if necessary to get the right consistency.
2. When the buns have cooled to room temperature, spread the frosting evenly over the tops. Store the buns in an airtight container for 2 to 3 days.

Preheat the oven to 400°F (200°C).

Mix the raisins and currants with the caraway seeds and whis- key and let soak for about 15 minutes. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt, then work in the butter until the mixture resembles a coarse meal.

Spoon the raisin-whiskey mixture quickly through the flour mixture. Beat the eggs. Reserve 2 spoonfuls of egg in a small bowl and add the rest to the buttermilk. Pour that over the flour mixture and knead until it just comes together in a ball- no longer!

Form a smooth ball of dough, lift it onto a baking sheet, and brush it with the leftover egg. With a sharp knife, carve a small cross in the middle.

Bake for 40 to 45 minutes, until the bread sounds hollow when you tap on the bottom. Let it cool on a rack.