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HANDS-ON TIME JUST BEFORE SERVING: 10 MINUTES

⅔ cup semi-sweet chocolate chips

¼ cup sugar

2 cups espresso (brewed or instant)

whipped cream (optional)

In a small, heavy saucepan on low heat, melt the chocolate chips and sugar in the espresso, stirring frequently. Ladle or pour the mocha mixture into two ice cube trays and freeze for at least 4 hours.

When ready to serve, release the cubes and allow them to soften at room temperature for about 5 minutes. (They should be soft enough to facilitate puréeing, but not melted.) In a food processor, whirl the cubes until smooth, in batches if necessary. Serve immediately, topped with whipped cream if you like.

planning tip

The mocha mixture can be made ahead, frozen in cubes, and kept in the freezer for up to 2 weeks. Keep the frozen cubes in a freezer bag until ready to serve.

caramel custard

A can of dulce de leche is the key to this smooth, rich, caramel-flavored custard that you can make with only 10 minutes of prep time. It would take hours to make the milk caramel you can purchase ready-made in many supermarkets. The cans are usually shelved with other Latin American foods and called Dulce de Leche, Manjar, Fanguito, Arequíte, or Cajeta.

SERVES 6 TO 10

HANDS-ON TIME: 10 MINUTES

BAKING TIME: 35 MINUTES

1 13.4-ounce can of dulce de leche

6 large eggs

2 cups milk

pinch of salt

sprinkling of nutmeg or cinnamon (optional)

Preheat the oven to 350°. Arrange ten 4-ounce or seven 6-ounce custard cups in a baking pan(s) at least 2 inches deep. Bring a teakettle of water to boil.

In a blender or with an electric mixer, beat the dulce de leche, eggs, milk, and salt until smooth and evenly colored (about 10 seconds in a blender, or 1 or 2 minutes with a mixer). Pour into the custard cups. Sprinkle with nutmeg or cinnamon.

When the water boils, pour it into the baking pan to come three-quarters of the way up the sides of the custard cups. Carefully place the baking pan in the oven and bake the custards for about 35 minutes, until a knife inserted in the center of a custard comes out clean. Remove the custards from the water bath so they won’t continue to cook. Serve warm, at room temperature, or chilled.

serving & menu ideas

This custard is a perfect end to a Mexican, Latin American, or Caribbean-style meal, such as Nachos Grandes, Black Beans with Pickled Red Onions, or West Indian Red Beans & Coconut Rice.

banana cupcakes

Sweet-smelling, dense, and moist, these cupcakes don’t really need a frosting—it’s just icing on the cake! And yes, they really do taste good made with olive oil. These cupcakes are good keepers; they stay moist for up to a week.

YIELDS ABOUT 20 CUPCAKES

HANDS-ON TIME: CAKE: 15 MINUTES FROSTING: 10 MINUTES

BAKING TIME: 20 TO 25 MINUTES

COOLING TIME: AT LEAST 15 MINUTES

WET INGREDIENTS

1½ cups mashed ripe bananas (3 or 4 bananas)

½ cup olive oil or vegetable oil

1⅓ cups packed brown sugar

3 eggs

1 teaspoon vanilla

¼ cup plain yogurt

DRY INGREDIENTS

1½ cups unbleached white flour

1 teaspoon baking soda

½ teaspoon salt

COFFEE OR CHOCOLATE CREAM CHEESE FROSTING

8 ounces cream cheese, at room temperature

3 tablespoons butter, at room temperature

1 cup sifted confectioners’ sugar

2 tablespoons brewed coffee or 1 tablespoon cocoa powder

Preheat the oven to 350°. Prepare two standard cupcake pans with liners, cooking spray, or butter.

With an electric mixer on medium speed, mix the wet ingredients until smooth and creamy, a minute or two. In a separate bowl, sift together the dry ingredients. Add the dry ingredients to the wet ingredients and mix at low speed until smooth. Spoon the batter into the cupcake pans, filling each cup about three-quarters full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.

Meanwhile, mix all of the frosting ingredients with an electric mixer on low speed until creamy and smooth. Cool the cupcakes for at least 15