• 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.

Filling

• Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed.
• Transfer buttercream into a separate bowl and add mascarpone cheese.
• Mix until combined; set aside.

Preparing the Pan

• Preheat the oven to 400°F (200°C).
• Brush a 13×18-inch rimmed sheet pan with a little melted butter.
• Line the pan with parchment paper and brush remaining melted butter on top.

Dry Ingredients

• Combine cocoa powder, salt, and flour in a bowl; whisk or sift to break up clumps.

Cake Batter

• In a clean stand mixer bowl, whip eggs and sugar until fluffy and light in color.
• Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed.
• Beat in the remaining cocoa mixture on low, then switch to high speed until moistened but not fully blended.
• Whisk batter until evenly blended.

Baking

• Pour batter onto the prepared sheet pan and spread it out with a spatula, leaving some room around the edges.
• Tap the pan on the counter to eliminate large bubbles.
• Bake in the preheated oven until the top is dry and edges start to pull away from the sides, 8 to 10 minutes.

Rolling the Cake

• Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the sponge cake.
• Remove the cake from the oven.
• Run a knife around the edges of the pan.
• Sprinkle powdered sugar over the top.
• Run a spatula under the parchment paper to make sure it’s not stuck to the pan.
• Quickly flip the pan on top of the sugared area to invert the cake.
• Remove parchment paper and dust the cake with more powdered sugar.
• Gently roll the cake up inside the towel; allow it to cool for 15 minutes.

Filling and Rolling

• Unroll the cake and dollop the prepared buttercream on top, reserving some for later.
• Spread the frosting to the edges and roll the cake over the frosting, using the towel to lift if needed.
• Sprinkle more powdered sugar on top.
• Wrap the log in plastic wrap and refrigerate until firm, about 2 hours.

Ganache Frosting

• Combine chocolate chips and hot cream in a bowl.
• Let sit for 1 minute.
• Whisk until the chocolate melts.

Decorating the Log

• Make an angled cut 3 inches from one end of the log.
• Place the log on a parchment-lined sheet pan.
• Apply some buttercream to the angled slice and attach it to one side.
• Spread a layer of ganache all over the cake, except for the swirls.
• Refrigerate for 15 minutes to firm up the ganache.

Carving

• Carve lines into the ganache using the tip of a knife to create the appearance of tree bark.
• Refrigerate until completely chilled before serving.
• Dust with cocoa powder and powdered sugar.

• Preheat the oven to 350°F (175°C).
• Grease and flour a fluted tube pan.
• In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• In another bowl, beat sugar and margarine until creamy.
• Add sour cream, eggs, and 1 teaspoon almond extract to the sugar mixture; beat until smooth.
• Pour the sugar mixture into the flour mixture and mix to form a smooth batter.
• Pour 1/3 of the batter into the prepared pan.
• Pour the cranberry sauce into a bowl and stir.
• Spread half of the sauce over the batter in the prepared pan.
• Pour another 1/3 of the batter over the cranberry sauce, and spread the remaining half of the cranberry sauce over the batter.
• Top with the remaining 1/3 of the cake batter.
• Bake in the preheated oven until golden and cooked through, about 40 minutes.
• In a bowl, whisk confectioners’ sugar and 1 tablespoon almond extract together until smooth, adding enough water for the icing to reach a drizzling consistency.
• Drizzle the icing over the cake.

• Preheat the oven to 450°F (230°C).
• In a large pot, bring water to a rolling boil over high heat.
• Add Brussels sprouts to the boiling water and cook for 2 minutes.
• Remove the sprouts from water and transfer them to ice water to cool.
• Drain and pat them dry.
• Set aside.
• Place the cipollini onions in boiling water and cook until nearly tender, about 10 minutes.
• Remove from water, rinse with cold water, and pat dry.
• Set aside.
• In an ovenproof skillet, melt butter over medium heat.
• Stir in Brussels sprouts and onions, tossing to coat with butter.
• Stir in salt and black pepper and cook for 2 minutes.
• Transfer the skillet to the preheated oven and roast until the Brussels sprouts and onions are golden and tender, about 15 to 20 minutes.
• Garnish with lemon wedges and serve.

• Preheat the oven to 400°F (200°C).
• Lightly grease a 9×13-inch baking dish.
• In a small saucepan over medium heat, combine cream, milk, butter, and minced garlic.
• Bring to a simmer, then remove from heat.
• Stir in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange half of the sweet potatoes in the bottom of the prepared baking dish.
• Pour half of the cream mixture over the sweet potatoes and sprinkle with half of the Gruyere cheese.
• Repeat the layers once more, and then cover the dish with aluminum foil.
• Bake in the preheated oven for 30 minutes.
• Remove the foil and continue baking, uncovered, until the sweet potatoes are tender and the cream and cheese mixture is bubbly and golden brown, about 15 minutes.
• Remove from the oven and let it sit for 10 minutes before serving.

• Preheat the oven to 350°F (175°C).
• Grease a 1 1/2-quart baking dish.
• In a medium bowl, combine sweet potatoes and beaten eggs.
• Mix in brown sugar, milk, melted butter, lemon juice, ginger, cloves, cinnamon, and salt.
• Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until hot and golden brown on top, about 30 minutes.