chocolate chip cookies

Ingredients

• 2 cups + 2 tablespoons all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 12 tablespoons (1 1/2 sticks) butter, melted and cooled
• 1 cup light brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2 cups 60% Ghiradelli chocolate chips

Directions

1. Preheat oven to 325
2. Mix together flour, baking soda & salt - set aside
3. Beat togehter butter and sugar until creamed
4. Beat in egg, yolk & vanilla
5. Slowly add in flour mixture
6. Stir in chocolate chips
7. scoop or roll out balls
8. Bake for 15 - 18 minutes (experiment with time depending on size of cookies)
9. Rotate pan half way through cooking
10. Freeze any unused dough in airtight container

Adapted from Brown Eyed Baker

Pumpkin Olive Oil Loaf

Ingredients:

• Softened unsalted butter and all-purpose flour, for preparing the loaf pans
• 3¹⁄₃ cups all-purpose flour
• 2 teaspoons baking soda
• 1½ teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• ½ cup (4 ounces) unsalted butter - Melted & Cooled
• 3 cups sugar
• 2 cups pumpkin puree 
• ²/3 cup water
• ½ cup olive oil
• 4 large eggs, at room temperature
• Raw pepitas (pumpkin seeds) and turbinado sugar, for garnish

Directions:

1. Preheat the oven to 350ºF. Grease 1 9 x 5-inch loaf pans with softened butter and line 1 cupcake tin with tins.
2. Combine flour, baking soda, salt and spices. Set aside.
3. blend the sugar, pumpkin puree, water, olive oil and melted butter until smooth. 
4. Add the eggs, 1 at a time
5. Add the flour mixture in 3 batches until smooth
6. Fill prepared pans
7. Top with the pepitas and turbinado sugar.
8. Bake loaf for 60 to 65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
9. Bake muffins for 25-30 minutes, or until a toothpick inserted comes out clean

Recipe from Ovenly, found on Better.tv

Pie Crust

Ingredients

• 1¼ cups all-purpose flour
• 1 tbsp. sugar
• ¼ tsp. salt
• 8 tbsp. cold, unsalted butter, cut into small pieces (I like to freeze)
• 3 tbsp. very cold water (ice water)

Directions

1. Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.  
2. Mix briefly to blend.  
3. Add in the frozen butter pieces and mix ountil the mixture is crumbly
4. Slow mix in the cold water on low (not too long)
5. You can either refrigerate and roll out, or press into a pie pan.

Recipe from Every Day Annie

Saffron Buns - Lucie Kattar

Ingredients

• 4 packages active dry yeast OR 9 tsp dry active yeast

• 4 cups milk, heated to 115°

• 4 tsp. saffron, lightly crushed

• 1 1/2 cup plus 2 tsp. sugar

• 13 cups flour

• 1 1/2 tsp. kosher salt

• 6 eggs

• 24 tbsp. unsalted butter,cut into ¹⁄₂" cubes, softened (3 bars or 1 1/2 cups)

• Canola oil, for greasing

• Raisins, for garnish

Directions
PART 1

1. In the bowl of a mixer fitted with a paddle, mix together yeast, milk, saffron, and 1 tsp. sugar; let sit until foamy, about 10 minutes. 
2. Add the remaining sugar, flour, salt, and 4 eggs. 
3. Mix on low speed until dough forms and gathers around the paddle. 
4. Replace paddle with dough hook and add butter; knead on medium-high speed until dough pulls away from sides of bowl, 8 minutes. 
5. Transfer dough to a large bowl greased with oil and cover with plastic wrap; let rest in a warm place until doubled in size, 1 hour.

PART 2

1. Divide dough into 64 pieces and roll each piece into an long rope. 
2. Form each rope into an S shape and then roll each end into a tight spiral. 
3. Place shaped dough pieces 2" apart on parchment paper–lined baking sheets; 
4. cover with plastic wrap and let rise in a warm place for 30 minutes.

PART 3

1. Heat oven to 400°. 
2. Uncover the dough pieces and place a raisin at the center of each of the spirals.
3. Lightly beat remaining egg with 1 tbsp. water 
4. Brush each bun with egg mixture. 
5. Bake until buns are golden brown and cooked through, 16 minutes. 
6. Divide dough into 64 pieces and roll each piece into rope. 
7. Form each rope into an S shape and then roll each end into a tight spiral.
8. Place shaped dough pieces 2" apart on lined baking sheets;
   cover with plastic wrap and let rise in a warm place for 30 minutes.

Recipe From Saveur

Sugar cookies - for decorating

INGREDIENTS

• 2 cups butter, at room temperature
• 2 cups confectioners’ sugar
• 2 large egg
• 5 tsp. vanilla extract
• Zest of lemon 
• 5 cups all-purpose flour
• 2 tsp. salt

DIRECTIONS

1. Mix butter and confectioners sugar together until smooth.
2. Add in the egg, vanilla and lemon zest 
3. Mix in the flour and salt on low speed just until incorporated
4. Roll dough into two balls, flatten, wrap om plastic wrap
5. Refrigerate until chilled (1-2 hours) or freeze for faster results (30 minutes)
6. Preheat the oven to 375˚ F.  Line baking sheets with parchment paper.  
7. Roll the dough out about ¼-inch 
8. Cut with cookie cutters and transfer to the prepared baking sheets.  
9. Bake 8-10 minutes, rotating the sheets halfway through baking (DONT brown)
10. Allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.  
11. Decorate

Recipe lightly adapted from Every Day Annie