PREPARATION

For the pie crust:
• In a stand mixer, combine the flour, sugar, salt and cold cubed butter. Mix on slow to medium speed until mixture begins to look like moist sand with small and large pieces of butter throughout, about 2 to 3 mins. Add the eggs, Knead sourdough discard and milk and continue mixing until the dough just comes together. Divide the dough into two equal pieces, wrap in plastic and refrigerate 1 hour.
• On a lightly floured surface, roll out one half of the pie dough into a circle, about ?-inch thick. Place the dough into a 9-inch pie pan. Any excess dough can be cut off or crimped to make a decorative edge around the pan. Repeat with remaining dough. Refrigerate the panned pie crusts at least 4 hours or overnight to ensure they do not shrink while baking.

For the filling:
• In a bowl, whisk together the brown sugar, cornstarch and salt. Add the eggs, water and vanilla and whisk together until everything is wet and thoroughly combined. Slowly whisk in the grapeseed oil until incorporated. Set aside

For the pie:
• Preheat the oven to 350 degree.
• Place 1 cup pecans in each of the two pie crusts, then divide the filling evenly between the two.
• Bake pies on a baking sheet until the internal temperature reaches 200 degrees, about 30 minutes. Let cool completely before serving.

PREPARATION

For the crust:
• In a large bowl, combine the flour, salt and sugar. Add half the very cold butter and work it into the flour mixture by hand until a cornmeal texture is reached. Add the remaining cold butter and rub it into the flour mixture until pieces are the size of hazelnuts.
• Add the cold water and vinegar and gently toss together using a fork to create a rough, shaggy dough. The dough should still be dry and crumbly, but will form together when squeezed. Divide the dough in half for the next stage, called fraisage.
• On a lightly floured work surface, smear one half of the dough with the heal of your hand, ball it up and repeat 2 to 3 more times until a cohesive dough has formed. This little trick makes the flakiest crust. Form each half into a round, wrap in plastic and chill 2 hours or up to 2 days.

For the filing:
• In a large bowl, whisk together the flour, salt, ginger, cinnamon, clove, cardamom, nutmeg, allspice and brown sugar until no lumps remain. Whisk the eggs into the flour mixture, then the pumpkin puree and sweetened condensed milk. Use immediately or refrigerate the filling overnight or up to 4 days for superior texture.

For the pie:
• On a lightly floured work surface, roll one of the chilled dough rounds into a 12-inch circle, about ?- to Œ-inch thick. Reserved the other half of the dough for another use.
• Lay the dough into a 9-inch or 10-inch deep dish tart or pie pan, form a crimped edge and thoroughly dock the bottom with a fork. Freeze the pie shell 20 minutes (or up to a month).
• Preheat the oven to 400 degrees.
• Line the frozen pie crust with parchment and fill with dried beans or raw rice. Bake 15 minutes, remove the weights and continue baking until golden brown, another 5 to 10 minutes. Remove from oven.
• Pour the prepared pumpkin pie filling into the par-baked crust and bake on a sheet tray until the top is starting to brown around the edges and the center is slightly puffed, about 45 minutes. The pie will be a bit jiggly, but don’t be tempted to bake until firm or the custard will curdle. Baked pie keeps at room temperature for several days.

PREPARATION

• In a stand mixer with a paddle attachment, combine the cream cheese and powdered sugar. Mix on medium speed until smooth, stopping occasionally to scrape down the bowl. Add the pumpkin puree, 1 tablespoon cinnamon, the vanilla, clove, ginger and nutmeg and mix to combine.

• Switch to a whisk attachment and add the heavy cream on low speed. Increase the speed and whisk until the mousse is light and fluffy.

• In a small bowl, combine the graham cracker crumbs, sugar and the remaining 1 tablespoon cinnamon. Stir, then add the melted butter and stir until combined.

• Divide the graham cracker mixture evenly among 8 to 10 little serving cups (or add to 1 pie pan for a full-size pie) and press firmly into the bottom to form the crust. Spoon the mousse evenly among the cups (or into the pie pan) and smooth the top. Top with whipped cream and serve.

PREPARATION

• Preheat the oven to 325 degrees. 

• In a food processor, pulse the pecans until finely ground. Add the flour and pulse briefly to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the cheese and process until the dough comes together and is well combined. Transfer the dough to a clean work surface. 

• Shape the dough into a 2œ-inch-wide log. Wrap the log with plastic wrap and refrigerate at least 8 hours.

• Cut the chilled log into Œ-inch-thick slices. Transfer the slices to 2 baking sheets and bake until golden brown and firm in the center, rotating the sheets halfway through cooking, 25 to 35 minutes total. The crackers should not get too dark around the edges. Transfer to a wire rack to cool. 

PREPARATION

• In a medium bowl, whisk together the flour, hazelnut flour, salt and pepper. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal, then stir in the gruyere. Add the egg and cream and mix with a fork until ingredients are fully incorporated and the dough comes together.

• Divide dough in two. Using plastic wrap, form each half into a compact square log, about 5œ-inches long and 1œ inches wide. Freeze until thoroughly chilled, at least 45 minutes to 1 hour. The dough will keep in the freezer up to two months. If made in advance and frozen, allow the dough to thaw slightly before slicing. 

• Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. 

• Using a sharp knife slice the dough into ¹?8-inch thick squares using even, downward pressure. Turn the log after each cut to keep its shape. If the dough breaks when sliced, let thaw slightly before continuing. 

• Space the squares evenly on the parchment-lined baking sheets. Using a pastry brush, lightly brush each square with water and sprinkle with the flaky salt.   

• Bake until crisp and golden around the edges, 12 minutes. Let cool completely on a wire rack.

PREPARATION

•  Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

• Using an electric mixer on medium, beat the butter and sugar together until creamy, about 4 minutes. Add the eggs, orange zest and vanilla extract. Mix on low until incorporated and then increase speed to medium, and continue beating until well combined, about 2 minutes.

• In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients and mix on low speed until combined, scraping down the sides of the bowl as needed. Stir in the dried cranberries.

• Divide the dough in half and shape each half into a ball. Use your hands to shape each ball into an 8-inch log. Place the logs on the prepared baking sheet and use your hands to gently and evenly flatten them to about Ÿ-inch thick. Sprinkle the logs with turbinado sugar, if desired.

• Bake until lightly golden and the center of the logs are almost firm but bounces back when touched, 20 to 25 minutes. Let cool on the baking sheet 30 minutes.

• Use a sharp knife to cut the logs crosswise on the diagonal into Ÿ-inch thick biscotti, pressing straight down with the knife rather than sawing. Place the biscotti cut side down on the baking sheet (they should all fit on one sheet). Bake until dry, 12 to 16 more minutes. The centers of the cookies will still be slightly soft, but will crisp as they cool. 

PREPARATION

• Line a baking sheet with parchment and lightly spray with nonstick cooking spray.

• In a saucepan over medium heat, combine the butter, sugar, bourbon, vanilla and kosher salt. Let the butter melt and sugar dissolve, then increase the heat to medium-high and bring to a boil, stirring constantly with a whisk until the mixture turns a dark amber and is thick, 12 to 15 minutes. (To use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285 degrees.)

• Pour the toffee mixture onto the prepared baking sheet and immediately sprinkle the chocolate chips evenly over the top. Let sit 2 minutes so the chocolate begins to melt, then spread the chocolate with an offset spatula to create a layer on top of the toffee. Sprinkle the almonds, pecans and flaky sea salt evenly over the top. Refrigerate until set, about 1 hour, then cut or break into pieces.

PREPARATION

• Preheat the oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray, then line the bottom with parchment and coat the parchment.

• In a mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves. Set aside.

• Beat the butter, brown sugar and granulated sugar with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in the molasses and vanilla, then gradually add the flour mixture and beat until just combined. Stir in the white chocolate.

• Spread the batter into the prepared baking sheet. Bake until the edges are golden, about 25 minutes.

• Let cool completely on the sheet on a wire rack. Cut into 2-inch squares or use a cookie cutter to cut into shapes.