breakfast

Make the dough

• Stir together the flour and salt. Use a knife to dice up butter. Use a fork and fingers to break the butter down to small pieces, coated in flour.
• Add 1 Tablespoon of the water and stir in. Add tiny increments, mixing between each addition, just until the dough can form clumps when pressed. Form into a cohesive ball.
• Place down two long pieces of plastic wrap. Use the food scale to divide dough in half. Compress each lump into a small disk. Encase each in plastic wrap and chill until firm, for at least 30 minutes or as long as a day or two.

Make filling

• Begin by preparing the apple or apples. Peel, core, and halve. Cut one half into thin slices. Transfer these slices to a bowl and toss with 1/2 teaspoon lemon juice and 1 tablespoon sugar.
• Reduce the other half of the apple(s) to small pieces by either finely dicing or grating on the large holes of a box grater. Place pieces in bowl. Toss with other 1/2 teaspoon lemon juice and 1 Tablespoon sugar. Stir in the flour, pumpkin spice, and salt.
• On a lightly-floured piece of parchment, roll each chilled dough disk into a rounds about 6-inches in diameter. Divide the diced/grated apple mixture between the rounds; this will be about 1/4 cup in each. Spread out apple bits to form even layers in the center, leaving a 1-inch ring of bare dough around the edge.
• Arrange apple slices on top of the grated apple, overlapping in circles.
• Cut 1-inch slits in dough edge, each about 2-inches apart. Fold flaps in toward center, overlapping them. Press lightly to seal.
• Use the parchment to move galettes onto a baking sheet. Chill uncovered for 30 minutes to an hour.
• Start preheating oven at 425.

Add topping

• Crack egg into small bowl. Lightly beat in half & half, milk, or water. Use a pastry brush to coat the folded-over dough crust on each galette. Sprinkle the maple or turbinado sugar over the crust.
• Bake the apple tarts for about 20 to 25 minutes. If desired, drizzle caramel over the apple center of each galette. Place back in oven to bake another 5 minutes. Apple slices in center will be fork-tender when the tarts are done.
• Remove from oven. Let cool for 10 minutes, then serve.

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• Preheat oven at 350 degrees. Generously coat the interior of a large bundt pan with nonstick spray with flour.
• In a big bowl, cream together the butter and sugar. Add the pumpkin. Add the eggs one at a time, scraping the bottom of the bowl to incorporate everything.
• In another bowl, combine the flour, cardamom, cinnamon, baking soda, and salt.
• Add the dry ingredients to the big bowl alternatively with the buttermilk/soured milk. Scape the bottom of the bowl again to make certain everything is combined.
• In another bowl, mix together the cream cheese, ginger, brown sugar, and flour.
• Scoop about 2/3 of the cake batter into the prepared bundt pan. Spoon in the filling, being careful to make sure it doesn’t touch the sides of the pan (it could possibly stick and cause the cake to pull apart). Spoon the remaining pumpkin batter on top, evening out.
• Bake for 65 to 75 minutes; the middle of the cake should pass the toothpick test. Let it cool about 15 minutes, then carefully invert it onto a cooling rack. Let cool completely.
• Make glaze, adjusting the amounts as needed to create a thick texture. Drizzle atop cake. Let set at least an hour before cutting. Store covered or as wrapped individual slices.

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• Preheat oven at 350 degrees. Line a 15×10-inch pan with foil and apply nonstick spray or butter.
• In a bowl, combine the dry ingredients: flour, white sugar, baking powder, baking soda, salt, and ground cloves. Add the pumpkin puree. Beat in the eggs one at a time followed by the oil. Spread batter in prepared pan.
• In a microwave-safe bowl, melt 1/2 cup mini chocolate chips in the microwave.
• In a mixing bowl, beat the cream cheese with the remaining sugar. Add the egg and milk. Fold in the melted chocolate until the entire mix is consistently brown.
• Spoon the filling over the pumpkin batter. Use something like a butter knife to create swirls throughout the pan. Sprinkle the remaining 1/2 cup mini chocolate chips over the top.
• Bake for 25 to 30 minutes, until the middle passes the toothpick test. Let cool for a while at room temperature, then put in fridge to fully chill.
• Slice in pan to serve, or use the foil to lift contents onto a cutting board to slice. If keeping in pan, store covered in fridge; if removing from pan, be sure to use waxed paper between the stacked layers and store in fridge. Best eaten within 2 days.

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• Preheat the oven at 350 degrees. Generously grease mini muffin pan(s).
• In a large bowl, combine oil, sugar, molasses, eggs, and pumpkin. Add the starter and vanilla, scraping bottom of bowl to incorporate everything.
• In another bowl, mix flour, salt, spices, baking powder, and baking soda. Stir the dry ingredients into the wet until evenly combined. Fold in pepitas and cranberries to distribute.
• Use a small cookie scoop to dole out the batter. Each well in the pan should be about 2/3 full. Add a pinch of turbinado sugar on top of each.
• Bake for 10 to 11 muffins; they should look set, and a middle muffin should pass the toothpick test (don’t discard that toothpick). Let muffins set for 5 minutes, then use the toothpick to gently lift each out of pan and onto a cooling rack.
• Store in a sealed container, with waxed paper between layers if stacking. The muffins will be moister after a day, and hold up well for a couple days.

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• Move the central oven rack up a level, closer to the top heating element. Preheat oven at 425 degrees. Line a baking sheet with parchment paper.
• In a mixing bowl, combine flour, baking powder, and salt. Use a fork or fingers to work the butter into the mixture until it becomes crumbly. Add the starter, mixing until cohesive.
• Flour a section of counter or more parchment paper. Shape the dough into an evenly thick round about 6 inches across. Use a small biscuit cutter or the top of an empty jar to cut four rounds that just touch each other. Set those rounds on baking sheet, spaced out a few inches. Reshape dough scraps to cut out more biscuits, if need be, patting the last bit of dough into a mini biscuit.
• Pour a smidgen of milk into a saucer. Brush onto the tops of the biscuits.
• Bake biscuits for 20 to 25 minutes. They won’t brown much, but the milk on top would help them gain a golden tint.
• Remove from oven. Serve warm.

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• Preheat oven at 375 degrees. Press foil into a 9×9 pan. Apply nonstick spray.
• Weigh out the 300 grams of raspberries. Use kitchen shears or a knife to gently shatter the berries into smaller pieces. Place back in freezer as the recipe is assembled.
• In a mixing bowl, beat together the butter and sugar until they are fluffy. Add the eggs one at a time, followed by both the extracts.
• In a separate bowl, stir together the flour, corn starch, baking powder, kosher salt, and baking soda. In another bowl, combine the milk and the yogurt.
• Take turns adding the dry ingredients and the milk mix in the big mixing bowl with the butter. Scrape the bottom of the bowl to make certain everything is combined. Gently fold in the frozen raspberries.
• Spread the batter in the prepared pan and even out. Sprinkle the turbinado sugar over the top, followed by the sliced almonds. Gently press in.
• Bake for 15 minutes, then reduce the oven temperature to 350. Continue baking for an additional 45 to 55 minutes. (Note that the bake time is longer because of the moisture in the frozen berries. If you’re using fresh instead, the bake time will likely be reduced, so monitor closely.) The middle should pass the toothpick test.
• Let cool in pan for 10 minutes. Use the foil to lift the cake onto a rack to fully cool.
• Store in an airtight container or bag in the fridge or at room temperature for up to 3 days. This is also a great cake to freeze in slices.

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