Make the crust

• Use a food processor to pulse together the flour, sugar, and salt. Add the shortening and butter to form coarse crumbs. Add the vinegar and the minimum 6 tablespoons water. [Note that the vinegar may smell quite strong but that will bake away.] Pulse repeatedly. If the dough doesn’t start to come together, drizzle in more water and pulse more but don’t overwork.
• Turn the dough out onto a piece of plastic wrap and press together into a 1/2-inch thick rectangle. Chill in fridge for at least an hour, or up to a few days.
• Line jelly roll pan with a large piece of foil that covers bottom and up all four sides. Apply nonstick spray.
• Roll out the dough to create a very large rectangle, about 13×18, and use the rolling pin to lift it into the pan. Press crust in, folding over excess dough and crimping. Chill pan in fridge, uncovered, for at least an hour.
• Preheat oven at 375 degrees. Line the interior of the crust with foil. Fill up with pie weights or dried beans.
• Bake crust for 20 to 25 minutes, until turning golden at edges. Carefully use the foil to lift the pie weights onto another pan to cool completely.
• Return the crust to the oven to bake for another 25 to 30 minutes, until golden across the bottom. Transfer to a rack to cool.
• Reduce oven temperature 325 degrees.

Make the filling

• Place butter and chocolate in a large microwave-safe bowl. Heat in microwave in 20-second intervals, stirring between each pass, until melted and smooth.
• Mix the sugar, cocoa powder, espresso powder, and salt into the chocolate. Follow up with the half & half, vanilla, whole eggs, and yolks until smooth without any streaks of egg.
• Pour filling into the cooled crust. Bake until pie is set with only a slight jiggle to the middle, 25 to 35 minutes.
• Transfer to a rack to cool. A bench knife will be easier to cut the pie within the pan, but regular sharp knife will also do. Serve warm or at room temperature. It is best with ice cream, Cool Whip, canned dairy cream, etc.

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• In a large bowl, beat together butter and white sugar until fluffy. Follow up with the eggs, vanilla, and almond extract.
• In another bowl, combine the two flours along with the baking powder and salt.
• Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl to incorporate everything. At this point, wrap the dough in plastic to chill for at least an hour, or freeze dough for later.
• When ready to bake, preheat oven at 350 degrees. Line baking sheet with parchment paper. Measure the confectioners’ sugar into a small bowl.
• Use a small cookie scoop or spoon to shape small balls of dough. Roll in confectioners’ sugar to coat. Place spaced out on parchment-covered sheet.
• Bake for 13 to 15 minutes. Let set a few minutes then transfer to a rack to fully cool. Store cookies in a sealed container at room temperature.

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• Preheat oven at 375 degrees. Line a baking sheet with parchment paper.
• Mix the topping: in a bowl, combine the sugar, pecans, cinnamon, and butter. Set aside.
• Mix the dough: In a medium bowl, combine flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
• In a large mixing bowl, beat together shortening and sugar. Mix in the melted butter. Beat in the eggs. Gradually mix in the dry ingredients to form a soft dough.
• Use a large cookie scoop or tablespoon to form a ball of dough. Place on parchment and press a thumb into the middle to form a deep well. (If the dough is sticky, put some water in a saucer and moisten thumb before using it to create the wells.) Form deep wells with each ball of dough. Fill wells with a heap of streusel topping.
• Bake for 12 to 14 minutes, until cookies are just turning golden. Let rest a few minutes on sheet, then transfer to a rack to fully cool.
• Store in a sealed container at room temperature.

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• Preheat oven at 350 degrees. Line a baking sheet with parchment paper. Pour sourdough discard directly onto the parchment and spread out evenly with an uneven spatula. Sprinkle shredded cheese and seasonings on top.
• Bake for 10 minutes. Remove from oven and use a pizza cutter to score the crackers into the desired shape. This will make them easier to break apart after baking.
• Return crackers to oven and bake for an additional 35 to 45 minutes, until the center is firm, not squishy.
• Let cool for 10 minutes before breaking them apart and beginning to eat. They are best within a day, which likely won’t be a problem.

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