To make the babka, it takes 30 minutes of hands-on time, and then 45 minutes to bake. So you’ll need to set aside a good hour and a half to create the GBBO recipe. Prepare yourselves, as there’s quite a few steps involved!

Step 1: Heat the oven to 200°C/180°C fan/Gas 6.

Step 2: Make the filling. Tip the hazelnuts into a baking tray and roast in the bottom of the oven for 4–5 minutes, tossing occasionally, until light golden. Tip onto a chopping board, leave to cool, then roughly chop half the hazelnuts and finely chop the remainder. Set aside.

Step 3: Place the butter, sugar and chocolate in a pan and melt very slowly over a low heat, stirring until smooth and combined. Remove from the heat and stir in the cocoa powder. Pour into a bowl and leave to cool and thicken slightly.

Step 4: Meanwhile, make the dough. Tip the flour into the bowl of a stand mixer fitted with the dough hook, add the yeast to one side of the bowl and the sugar and salt to the other side.

Step 5: Make a well in the centre and pour in the eggs and milk, then mix on slow speed for 2–3 minutes, until firm.

Step 6: Increase the speed to medium and add the butter, a little at a time. Mix well between each addition, allowing the butter to incorporate before adding more.

Step 7: Once you have added all the butter, continue kneading with the dough hook on medium speed through the sticky stage, until you have a ball of smooth, silky, shiny dough.

Step 8: Lightly flour a work surface and roll out the dough to a 40 x 30cm rectangle, with a long edge closest to you.

Step 9: Spread the cooled chocolate mixture over the dough, leaving a 1cm border all around. Sprinkle all the toasted hazelnuts over the top.

Step 10: Starting from the long edge closest to you, roll up the dough into a tight spiral, with the seam underneath.

Step 11: Trim about 2cm off each end to neaten, then turn the roll through 90° clockwise so that a short end is closest to you. Using a large, sharp knife or a pizza cutter, slice lengthways, down through the middle of the dough, cutting it into 2 long pieces.

Step 12: With the cut-sides facing upwards, gently press the top end of each half together to seal, then lift the right half over the left half, followed by the left half over the right half. Repeat, twisting the dough to make a two-stranded plait, then gently press the bottom ends together to seal.

Step 13: Carefully lift the loaf into the lined tin and cover with a clean tea towel (or place in a proving bag, if you have one). Leave at room temperature for about 2 hours (or in a proving drawer for 1 hour), until doubled in size.

Step 14: Fifteen minutes before the end of the proving time, heat the oven to 190°C/170°C fan/Gas 5.

Step 15: When the babka has proved, bake it for 15 minutes, then reduce the oven temperature to 170°C/150°C fan/Gas 3 and cook for a further 25–30 minutes, until a skewer inserted into the centre comes out clean.

Step 16: While the babka is baking, make the syrup. Tip the sugar and 100ml water into a small pan, bring to the boil over a medium heat, stirring until the sugar dissolves. Reduce the heat and simmer, without stirring, for 5 minutes, until syrupy. Leave to cool.

Step 17: When the babka is ready, transfer it in the tin to a wire rack. Brush the cooled syrup over the hot babka, then leave in the tin until warm enough to handle. Turn out onto the wire rack and serve warm or at room temperature.

Use cold butter and grate it. The most important part about adding butter to your burgers is making sure it’s a similar shape and temperature to the ground beef. For example, cubed and sliced butter left deep pockets in the beef as it cooked out, but I found that cold, grated butter makes for the perfect buttery flavor and texture.

Be gentle when mixing and shaping. Using cold butter and beef will make handling the beef a little bit easier, but you’ll still want to avoid over-mixing or being too rough while shaping the patties.

Salt the burgers after shaping. Instead of incorporating the salt into the burger patties, which can draw out moisture and make the patties dry, season the outside of the patties before grilling.

Fillet or butterfly the chicken if its a bit too big. It will cook faster and have a finer texture when its all done. Plus, it is great practice.
We don't have all day.

In a small pot boil enough water to cover the chicken breasts by a half inch. Add your desired flavoring as well as the Base. Simmer until the chicken starts to fall apart, 40-60 minutes. Take out the chicken breasts and allow to cool to make shredding easier. Allow the cooking liquid to reduce on medium-high until 25%-40% its original volume. Shred the chicken as fine as you can and pour the reduced cooking liquid into the once dry mass of shredded chicken. If it looks like you have too much liquid for the chicken to absorb reduce some more, if it wasn't enough to make the chicken juicy, add small amounts of
water until you like it.

Follow the recipe on the box for the Rice-a-roni, just remember to add in the chilies when it has you put in the tomatoes.

From a cold pan, sweat the chopped onion until soft on meduium high, 5-10 minutes. Add the garlic and stir for 30 seconds – 2 minutes. The longer you cook the garlic the sweeter it will be, but you will loose the bite. Turn to medium low and add the beans, stir frequently until warm (5 minutes)

Bomb Shredded Chicken with Juices -Room Temperature
Spicy Tomato Ricey – Room Temperature
Garlic and Sweet Onion Beans – Room Temperature
Cheddar or Pepper-jack Cheese - Shredded (I'm not going to tell you how much cheese to use, but if
you ask me, you should be any where between none, conservative, or bananas)

Lots of GOOD FOIL (I get mine at Sam's Club, you should too. Plastic wrap as well)
Microwave the tortillas 1 or 2 at a time for 30 seconds or until warm enough to work with. Judge how
much of each ingredient to use in each. I like to go in the order Bean, Rice, Chicken, Cheese. Then when you run out of one ingredient just keep going until every thing is gone. You could even label which ones are RICE+BEAN+CHEESE or RICE+CHEESE with a sharpie and masking tape. Wrap each one as you finish it so when you are through with everything you should have a shining mound of silver tubes. All set and ready for the freezer. Enjoy!