And finally, a recipe that I developed myself for a potluck Mexican party in November. My friends are really into monkey bread — the super easy dessert where you buy refrigerated biscuits, cut them up and dust them in cinnamon sugar, then put them in a Bundt pan with a buttery sugary sauce and it cooks into a gooey dessert that everyone can pull apart and eat with their fingers. Well, I wanted a monkey bread with the flavors of cinnamon, chocolate and chile powder, and I achieved 2 out of 3 with my first version of this cake. Because there is so much biscuit dough, my first attempt with a ½ teaspoon of chile powder was only noticeable in one out of five bites, so here I doubled it to 1 teaspoon. If you’re more adventurous, try 2 teaspoons. And the other “surprise” of this recipe was that the dark chocolate cocoa made it look burned, so none of the children tried to eat it, and then we adults got to eat it all. It was a big hit.