• Heat the flour and milk together until beginning to thicken then pour into a different container and cool to room temperature. (You can stick it in the freezer to speed the process.)
• While the milk mixture is cooling, cream together the butter and sugar until extremely fluffy and the sugar is dissolved – this can take up to 10 minutes.
• When the milk is room-temperature, add it to the creamed butter and beat for another 3 minutes or so.

• Make espresso or very strong coffee. (5-6 Tbsp of dark roasted grounds per 3 cups of water – err on the side of making too much coffee.) Set aside to cool.
• In a double boiler, whisk together the egg yolks, salt, and sugar.
• Constantly whisking, heat over low/med heat until the mixture becomes pale yellow – about 10 minutes. A slight ribbon should fall from the whisk when lifted from the pan. (If it becomes clumpy of dry, add warm water 1 Tbsp at a time, making sure to whisk constantly so the eggs don't scramble.)
• Transfer the egg yolk mixture to a large bowl and set aside to cool.
• In another bowl, whip the cream. Set aside.
• Add the cold mascarpone and vanilla to the egg mixture and whisk together until it creates a soft, spreadable mixture and no lumps remain.
• Gently fold half of the whipped cream into the mascarpone mixture until combined. Then fold the other half of the whipped cream in.

Assembly:

• Pour the coffee into a bowl that's easy to dip the lady fingers in.
• Using a sifter, dust the bottom of an 8×8 baking dish with 1 Tbsp cocoa powder (or enough to cover the bottom).
• Working one at a time, quickly dip half of the ladyfingers into the coffee (no more than 2 seconds – they're quite porous and will fall apart if left in the liquid too long) and arrange them, rounded side up, in the bottom of the pan.
• Spread 1/2 of the mascarpone mixture evenly over the ladyfingers.
• Repeat espresso-dipped ladyfingers layer and the mascarpone layer.
• Dust with another Tbsp of cocoa powder. Top with grated chocolate.
• Cover with plastic wrap and chill for at least 4 hours (waiting 24 hours makes it even better).

Pre-prep:

• Cube the chicken, dice the onion, grate the ginger, and mince the garlic.

Butter Chicken:

• In a large saucepan over medium heat, heat the butter. Add the onions and saute until lightly golden, 3-4 minutes. Add the ginger and garlic and cook for another 30 seconds.
• Add the chicken, tomato paste, and spices. Cook for 5-6 minutes, or until everything is cooked through.
• Add the cream and simmer for 8-10 minutes, stirring constantly.

• In a large mixing bowl, combing the warm water and yeast. Allow to rest for 5-10 minutes.
• Once the yeast is bubbly, add the flour and salt and stir together – a stiff spatula works well for this. (The dough should be wet and sticky and a little shaggy.)
• Cover the bowl with plastic wrap and let rest for 1 hour.
• When the hour is up, wet your hands then gently stretch and fold the dough. (Grab 2 "corners" of the dough and gently pull up and over to the other side of the dough ball. Repeat this 2 more times.)
• Re-cover the bowl and allow to rest for another 30 minutes.
• Repeat the stretch-and-fold then rest step 2 more times for a total of 3 stretch-and-folds and 1 1/2 hours of resting time.
• By now, the dough should be doubled in size and quite bubbly. Carefully transfer the dough to a floured surface the stretch the dough out to make a rectangle about 3/4" thick. Try to not squish the air bubbles out.
• Cut the dough into 12 squares, place on a sheet of parchment paper, and allow to rest for 40 more minutes.
• While the dough is resting, preheat the oven to 420°. Place a baking stone in the oven while it's preheating.
• About 15 minutes before the dough has finished resting, add a pan of hot water to the bottom rack of the oven.
• Once the oven is hot and the dough has finished resting, cut the parchment paper around each of the rolls so you can easily transfer them to the hot baking stone.
• Bake the rolls for 20 minutes then remove and cool on a rack.

• Wash and slice the vegetables and set aside. (If adding squash, mushrooms, or another quick cooking vegetable, keep them in a separate bowl.)
• In a large frying pan or wok, heat the olive oil.
• When the oil is hot, add the ginger and garlic and cook for a minute or so.
• Add the vegetables. (If adding squash or mushrooms, wait to add them until later.)
• Cook without the lid for about 3 minutes, cover for about 5 minutes.
• While the vegetables are steaming, combine the sauce ingredients.
• After the vegetables have cooked with the lid for about 5 minutes, remove the lid, add the sauce, stir, then allow to cook for another 10 minutes or until they have reached the desired tenderness.

• Place the chicken thighs in a gallon Ziploc bag.
• In a bowl, whisk together the rest of the ingredients.
• Set aside 1/2 of the mixture for the sauce then pour the rest of it over the chicken.
• Seal the bag and marinate the chicken in the fridge for 1 hour, turning the bag once or twice.
• Preheat the oven to 425°.
• While the oven is heating, pour the reserved marinade in a saucepan and bring to a boil.
• Stirring occasionally, simmer until the sauce begins to thicken – about 5 minutes.
• Remove the chicken from the marinade and arrange in a 9×13 baking dish. Discard the used marinade.
• Brush 1/3 of the sauce over the chicken and bake for 45 minutes. After 10 minutes of baking, pour another 1/3 of the sauce over the chicken.
• When the chicken is cooked, pour the remaining sauce over it and broil for about 5 minutes or until the sauce is beginning to caramelize.

• Wash and slice the vegetables and set aside. (If adding squash, mushrooms, or another quick cooking vegetable, keep them in a separate bowl.)
• In a large frying pan or wok, heat the olive oil.
• When the oil is hot, add the ginger and garlic and cook for a minute or so.
• Add the vegetables. (If adding squash or mushrooms, wait to add them until later.)
• Cook without the lid for about 3 minutes, cover for about 5 minutes.
• While the vegetables are steaming, combine the sauce ingredients.
• After the vegetables have cooked with the lid for about 5 minutes, remove the lid, add the sauce, stir, then allow to cook for another 10 minutes or until they have reached the desired tenderness.

• Combine the dry ingredients.

• Preheat the oven to 325°. Grease 2 9×5-inch bread pans and set aside.
• In a mixing bowl, stir together the brown and white sugar, oil, and eggs. Once combined, add the water and pumpkin puree and stir until blended.
• In a separate bowl, combine all of the dry ingredients. Whisk until well blended.
• Add the dry ingredients to the wet ingredients and gently stir until just combined.
• Pour into the prepared pans and bake until a toothpick inserted in the middle comes out clean – about 1 hour.
• Cool on a cooling rack then remove from the pan.