Sconty empire

Chocolate, Tahini and Buckwheat Marble Cake For the Cake 1   cup (125g)   light buckwheat flour ,  (see headnote) 1   cup (100g)   almond flour ,  also called almond meal 3/4   cup (150g)   sugar 1 1/2   teaspoons  baking powder ,  preferably aluminum-free 1/2   teaspoon   baking soda 1/2   teaspoon   salt 1/2   cup (120ml)   melted virgin coconut oil  ,  or neutral-tasting vegetable oil 1/2   cup (120g)   well-stirred tahini 1/2   cup (120ml)   whole milk ,  or oat milk 2   large   eggs ,  at room temperature 1   tablespoon   apple cider vinegar ,  or lemon juice 2   teaspoons   vanilla extract 2   tablespoons   unsweetened cocoa powder ,  natural or Dutch-process Chocolate Glaze 6  tablespoons (105g)  apricot jam 2   tablespoons (40g)   maple syrup ,  (or mild honey) 2   tablespoons (22g)   neutral-tasting vegetable oil 2   tablespoons (13g)   unsweetened cocoa powder ,  natural or Dutch-process 1/2   teaspoon   vanilla extract pinch of salt For the cake Preheat the oven to 350ºF (18

Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard INGREDIENTS 4  (10 to 12-ounce) mini pumpkins, or 2 (1 1/2-pound) acorn squash 1 1/2  teaspoons  kosher salt, divided 8  ounces  fresh chanterelles or other wild mushrooms 1  medium yellow or white onion 1/2  bunch  Swiss chard (about 4 ounces) 1/2  bunch  fresh parsley 2  sprigs  fresh thyme, or 1/4 teaspoon dried thyme 2  ounces  Comté or Swiss cheese 3  tablespoons  olive oil, divided 2  tablespoons  crème fraîche or sour cream 1/4  teaspoon  freshly ground black pepper INSTRUCTIONS Arrange a rack in the middle of the oven and heat the oven to 375°F. Cut the tops off 4 mini pumpkins (like a jack-o-lantern), or cut 2 acorn squash in half lengthwise. Scoop out and discard the seeds and fibers. Place cut-side up in a 9x13-inch baking dish. Place the lids next to the pumpkins. Season the insides of the pumpkins with 1/4 teaspoon of the kosher salt. Trim 8 ounces wild mushrooms and cut any larger mushrooms into bite-sized pieces. Thi