• Preheat the oven to 350 degrees F (175 degrees C).
• Grease an 8-inch square baking dish.
• In a small bowl, combine the dates and baking soda.
• Pour enough boiling water over the dates to just cover them.
• Cream 1/3 cup of butter with the white sugar until light.
• Beat in the eggs and mix well to combine.
• Add the flour and date mixture (including water) to the egg mixture and fold to combine.
• Pour the batter into the prepared baking dish.
• Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes.
• Let it cool slightly while preparing the sauce.
• To Make Caramel Sauce: In a small saucepan, combine the brown sugar, 1/3 cup butter, and evaporated milk.
• Cook over medium heat and bring to a boil.
• Reduce heat and simmer for 5 minutes, stirring occasionally.
• Remove from heat and stir in the vanilla.
• Pour the sauce over individual servings of warm cake.

• Heat the krumkake iron on the stove over medium heat, or use an electric krumkake or pizzelle iron.
• In a bowl, cream together the butter and sugar.
• Add the eggs one at a time, mixing well with a spoon.
• Pour in the milk, flour, vanilla extract, and optional butter flavoring.
• Mix until well combined.
• Place a teaspoon of batter on the preheated iron and press together.
• Cook until browned, approximately 30 seconds per side, depending on the heat.
• Remove from the iron and quickly roll up the krumkake around a stick or cone before they harden.

• Preheat the oven to 325 degrees F (165 degrees C).
• In a bowl, mix butter and powdered sugar together with a rubber spatula until creamy.
• Add vanilla extract, almond extract, salt, and egg yolk.
• Mix with the spatula.
• Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls.
• Roll balls in a plate of white sugar to coat; roll again between your palms.
• Place several inches apart on a silicone-lined baking sheet.
• Flatten balls lightly with your fingers.
• For thumbprint cookies with jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers.
• Fill cookies with fruit jam.
• Tap the baking sheet against the counter to let the jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes.
• Let cool on a wire rack before icing.
• While cooling, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped.
• Pipe icing on top of cookies in a zigzag pattern.
• Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations.
• Spoon in jam.
• Tap the baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes.
• Let rest on the pan for 5 minutes before transferring to a wire rack.
• Dust with powdered sugar.

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt unsalted butter in a saucepan over medium-low heat; stir in green onions and a pinch of salt.
• Cook, stirring occasionally, until the onions are soft, about 5 minutes.
• Stir in minced garlic into the onions and remove from heat.
• Combine the green onion mixture with spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until well combined.
• Spoon the artichoke mixture into two ramekins.
• Top each with shredded mozzarella cheese.
• Bake in the preheated oven until the tops are golden brown and bubbling, about 25 minutes.

• Place the red potatoes in a large pot with enough water to cover.
• Bring to a boil and cook until fork-tender, approximately 20 minutes.
• Drain the potatoes, add unsalted butter, and mash using a potato masher, ricer, or mixer.
• Gradually beat in the heavy cream until smooth and creamy.
• Season with salt and freshly ground black pepper to taste.
• Serve piping hot!

• In a mixing bowl, cream the unsalted butter.
• Gradually beat in the granulated sugar with an electric mixer until the mixture becomes light in color and well blended.
• Stir in the thoroughly cooled melted chocolate and vanilla extract.
• Add the eggs, one at a time, beating for 5 minutes on medium speed after each addition.
• Spoon the luscious chocolate filling into a pre-baked and cooled pie shell.
• Refrigerate the pie for at least 2 hours before serving.

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, toss the butternut squash with olive oil, salt, and pepper.
• Spread the squash in a single layer on a baking pan.
• Roast in the preheated oven, turning once, until fork-tender and caramelized, approximately 30 to 40 minutes.
• In a Dutch oven over medium-high heat, cook the chopped bacon until evenly browned, about 10 minutes.
• Remove the bacon to a paper towel-lined plate, keeping the drippings in the pan.
• Add onion, celery, carrot, bay leaf, curry powder, thyme, salt, and pepper to the Dutch oven.
• Cook in the reserved bacon drippings until the carrots and celery are soft.
• Mix in the apples and roasted squash, and cook for an additional 5 minutes.
• Stir in the minced garlic and cook for another 1 minute.
• Pour the apple cider over the mixture, reduce heat to medium-low, and bring to a simmer; allow it to reduce to about half its original volume.
• Stir in the chicken stock and simmer over medium-low heat for about 20 minutes.
• Puree the soup in small batches using a blender or an immersion blender.
• If using a traditional blender, ensure it’s not filled more than halfway, and always remove the center lid piece to let steam escape.
• Cover the hole with a dish towel while blending.
• Stir the nutmeg into the soup.
• Garnish each bowl with 1 tablespoon of sour cream and a sprinkling of the reserved bacon pieces to serve.

• In a medium saucepan, melt unsalted butter over medium heat.
• Add flour and sea salt, stirring continuously until a smooth paste forms.
• Incorporate dark brown sugar, ensuring a thorough blend.
• Cook over medium heat, stirring constantly, until the mixture bubbles and takes on a rich, caramelized hue, approximately 5 minutes.
• Remove the saucepan from the heat.
• Gradually stir in boiling water, then return the saucepan to heat.
• Bring the mixture to a boil while stirring constantly until it becomes smooth and thickened.
• Add pure maple syrup and vanilla extract, stirring until well combined.
• Serve the sauce while still warm.

Step 1: Making Caramel

• In a large pot, place the can of sweetened condensed milk with the label removed, in the pot.
• Cover the can with water.
• Cook on high heat until the water comes to a boil, then reduce the heat to medium/high and simmer for 4 hours, adding water as needed to keep the can covered.

Step 2: Assembling the Pie

• Carefully open the can and pour the caramelized sweetened condensed milk into the prepared graham cracker crust.
• Cool the pie in the refrigerator until completely chilled.

Step 3: Topping

• Once the pie is cooled, top it with the thawed frozen whipped topping.

Step 4: Serving

• Serve the caramel pie, and enjoy the delightful combination of caramel and whipped topping.