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Adjustable stand — hold cookbook or tablet at eye level while cooking
Boston bakery recipes — sticky buns, cookies, cakes, savory pastry
London's beloved Bombay café — breakfast naan roll, black daal, chai
Flour bakery's sequel — cakes, cookies, breakfast pastries
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Boston bakery recipes — sticky buns, cookies, cakes, savory pastry
London's beloved Bombay café — breakfast naan roll, black daal, chai
Flour bakery's sequel — cakes, cookies, breakfast pastries
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
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In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and espresso powder; gradually beat into creamed mixture. Divide dough in half. Beat cocoa into half of dough. Divide each color into 2 portions. On , roll each portion between 2 sheets of waxed paper into a 9x7-in. rectangle. Remove waxed paper. Place a chocolate rectangle on top of a plain rectangle. Roll up tightly jelly-roll style, starting with a long side. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Securely wrap dough in waxed paper; repeat with remaining dough. Freeze 1 hour or until firm. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased . Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. Place wrapped logs in an airtight container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed.