nutty

• Use the food processor to finely chop the hazelnuts. Transfer them to a bowl with the mini chocolate chips.
• In another bowl, stir together the flour, cocoa, baking soda, and salt. Set aside.
• In a mixing bowl, beat together the butter and white and brown sugars until they are light and fluffy. Add the egg and vanilla. Gradually mix in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the hazelnuts and chocolate.
• Divide the dough between two long sheets of plastic wrap. Form the dough into logs, then encase in plastic, rolling to smooth out. Each should be about 1 inch high and 9 inches long.
• Wrap airtight and chill for at least an hour, or freeze for upwards of a month; thaw later in fridge.
• When it is baking time, preheat the oven at 350. Lay parchment paper on baking pan. Place turbinado sugar in a saucer.
• Use a knife or bench knife to slice logs about 1/4-inch thick. Press the top of each cookie into the turbinado sugar, then set spaced out on parchment.
• Bake for about 14 minutes. Let set for 5 minutes, then move to a cooling rack. Store in a sealed container at room temperature.

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• Preheat oven at 350 degrees. Line baking sheet with parchment paper.
• In a large bowl, beat together butter, brown sugar, and sugar until light and fluffy. Add eggs one at a time followed by the vanilla and sourdough discard.
• In another bowl, stir together rolled oats, flour, baking soda, baking powder, cinnamon, and salt. Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl a few times to make sure everything is incorporated. Fold in the cranberries and walnuts to distribute.
• Use a cookie scoop or spoon to dole out the dough, spaced out, on the parchment paper. Bake for 10 to 12 minutes; the cookies should be golden at the edges and no longer glossy on top.
• Transfer cookies to a rack to fully cool. Store in a sealed container at room temperature. Cookies keep for at least 3 days.

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Frangipane

• Frangipane can be made immediately before the batter or prepared a day in advance.
• In a medium bowl, stir butter until creamy. Add almond flour, sugar, all-purpose flour, egg white, salt, and almond extract. Stir until combined. Cover with plastic wrap pressed to the top, and place in fridge until ready to use.

Loaf

• Preheat oven at 375 degrees. Cut parchment paper to fit inside an 8×4 loaf pan like a sling extended up both long sides. Spray inside of pan with nonstick spray, then spray parchment.
• Use kitchen shears to break frozen raspberries into pieces of various size, measuring out 1 1/4 cup total. Stash raspberries back in freezer until ready to use.
• In a large bowl, beat together butter and sugar until fluffy. Add eggs one at a time followed by the extracts.
• In another bowl, sift together the 1 3/4 cups flour, baking powder, and salt. Gradually mix dry ingredients into the wet, mixing alternatively with the yogurt. Scrape the bottom of the bowl to make sure everything is combined.
• Fold the frangipane into the batter.
• Pull out the raspberries. Toss them with the remaining tablespoon of flour. Set aside 1/4 of coated berries for the top; fold the rest of the berries into the batter.
• Spread batter in prepared pan, evening out the top. Sprinkle reserved raspberries on top, followed by the sliced almonds.
• Bake for 20 minutes. Reduce oven temperature to 325 degrees. Continue to bake until the top is golden and the inside registers an interior temperature over 200 degrees, which will be about another 40 minutes. (Total baking time will be between 55 minutes and 1 hour 5 minutes.) If the loaf is looking brown early on, cover with a small piece of foil.
• Let cool in pan about 20 minutes, then use the parchment sling to lift the loaf onto a rack to completely cool.

Glaze

• Once the loaf is completely cool, mix the glaze. It should be fairly thick; add a touch more confectioners’ sugar if needed. Drizzle over loaf so that the top is covered with glaze dripping down the sides.
• Give the glaze at least 30 minutes to set before cutting into the loaf, or wrap loaf to serve later or the next day. Loaf will keep well, wrapped at room temperature, for up to 4 days.

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• Preheat oven to 350-degrees. Line 13×9 pan with wide aluminum foil and apply nonstick spray or butter.
• In a small bowl, mix together the flour, baking powder, and salt. Set aside.
• In a mixing bowl, beat together the butter, both sugars, and vanilla to create a smooth batter. Beat in eggs, one at a time, followed by the flour mixture. Dollop about 2/3 of the dough in the pan; dough will be sticky, making it tricky to even out without smearing away the nonstick coating.
• Spread Nutella on top and to the edges. Add dollops of remaining dough. Use a knife to swirl layers together.
• Bake until evenly golden brown and set in the middle, 28 to 32 minutes. Cool completely at room temperature or chill before cutting. Blondies keep for up to 3 days in a room temperature sealed container.

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• In a large bowl, whisk together the dry dough ingredients: flour, brown sugar, salt, yeast and nutmeg. Dig a well in the center.
• In a small saucepan, gently bring to medium heat the wet dough ingredients: buttermilk/soured milk, apple butter, and butter. Stir until the butter is melted and an instant-read thermometer is over 100-degrees. (Don’t go over 120 or the heat may kill the yeast.)
• Pour the saucepan contents into the well in the flour. Use a big spoon to stir until combined.
• Heavily flour a clean surface. Turn out the dough onto it and knead until the mixture is elastic and only mildly tacky, about 8 to 10 minutes. Flour hands and surface more if necessary.
• Apply nonstick spray inside a medium bowl. Place dough inside, turning to grease all sides. Cover and let rise in a warm spot for about 40 minutes.
• Meanwhile, put nonstick spray in a round cake pan.
• In a small bowl, stir together the first three filling ingredients: cinnamon, ginger, and brown sugar.
• Punch down the dough and let it rest about 5 minutes. Turn the dough out onto the floured surface again and roll into a 14×8-inch rectangle. Spread the 2 Tablespoon softened butter over the dough, leaving a bare 1/2-inch frame around the edge. Sprinkle the cinnamon mixture over the butter, forming a thick layer. Sprinkle 1/4 cup of pecan pieces on top.
• Roll up the dough, long-ways, and pinch the seam to seal it. Rock and roll the dough tube, stretching it out, evenly extending the length to 15 inches. Arrange it so the seam is on the side facing you.
• Use kitchen shears or a knife to cut the log in half lengthwise, but leave it connected by an inch at one end. Turn the cut sides to face upward. Carefully twine them together in a simple braid, bringing the uncut end around to tuck underneath, forming a braided circlet. Place inside cake pan with the cut sides facing up. Cover again to rise in a warm place for 20 to 30 minutes.
• Preheat oven at 350 degrees.
• Place bread in hot oven. Bake for 35 to 40 minutes; an instant-read thermometer plunged into the middle should be over 190 degrees. If it’s looking very brown near the end, cover it with foil for the rest of the bake.
• Cool for about 20 minutes as the glaze is made.
• Whisk together the confectioners’ sugar, milk, butter and salt. Dribble over warm bread so that the glaze cascades along the ridges. Sprinkle pecan pieces over the top.
• Serve immediately. Any leftovers are best if warmed briefly in the microwave or oven.

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• Line the air fryer tray with parchment paper cut to fit, then place tray on top.
• Place the nuts in a large bowl. Pour the butter over the top, followed by the maple syrup and salt. Stir the nuts to coat. Place them spread out on the mesh tray.
• Air fry at 325-degrees for about 5 to 6 minutes or until they begin to smell toasted, stirring one halfway through. They should look browned at the end.
• While they are cooking, pull out another small cookie sheet or plate, putting more parchment on it if desired; this will be a surface on which the nuts will cool.
• When the nuts are done, pull them from the air fryer and carefully transfer them to the fresh cookie sheet. Let them cool for about 10 minutes, then sprinkle maple sugar on top, stirring to coat. Enjoy immediately, or place in a sealed container at room temperature to eat over the next month.

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