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• Preheat oven to 350-degrees. Line a baking sheet with parchment paper.
• Beat together the butter, white sugar, brown sugar, and lemon zest until fluffy. In a stand mixer , this will be 2 to 3 minutes. Add the molasses and egg, scraping the bowl to make sure everything is mixed.
• In a separate bowl, stir together the flour, ginger, baking soda, salt, cinnamon, cardamom, and cloves.
• Gradually add the dry ingredients to the butter mixture. Stage the pearl sugar in a small bowl.
• Use a teaspoon scoop to form balls of dough. Roll them in the pearl sugar. If the granules aren’t sticking well, lightly dampen the dough and try again. Place the balls spaced out on the pan.
• Bake until the cookies look crackled on top with the edges just set, at 10 to 12 minutes. Let set on pan a few minutes before transferring cookies to a rack to completely cool. Store cookies in an airtight container at room temperature.

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• Add ingredients EXCEPT cheese into the bread machine. That often means the liquids first. Set the machine on dough cycle and start; this should run for about 2 hours. Once the dough starts mixing, sprinkle in about half the cheese. If necessary–and if safely possible, dependent on the machine–use a spatula to press cheese into the dough. Let dough cycle continue until done.
• Prepare a cookie sheet or jelly roll pan by greasing with butter or nonstick spray.
• Pat out dough on an even lightly-greased surface. It’s time to add the rest of the cheese using a process roughly like French butter lamination.
• Sprinkle a handful of cheese over the lower portion of dough. Fold top part over it, then fold dough the other way, creating a fat dough ball. Pat out dough again. Repeat process again one or two more times, until only a handful of cheese is left.
• Pat out dough again. Use a small round cutter to slice out portions of dough. Place them in the prepared pan, spaced so they don’t quite touch. Sprinkle the remaining cheese on top. Cover pan with plastic wrap or a light towel and let rise again in a warm spot for 30 minutes to 1 hour, until rolls become puffy and double in size.
• Preheat oven at 350-degrees.
• Bake rolls for 15 to 22 minutes. If they begin to brown too much, cover with foil halfway through. Let rolls cool a few minutes before serving.
• Completely cooled rolls can be frozen in gallon freezer bags for several months. Sealed rolls will keep well at room temperature for at least 6 days. They are good eaten at room temperature, but are best briefly warmed in the oven.

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• Hours or days before baking day: Sprinkle flour on a flat, clean surface. Roll out the puff pastry to make a 12-inch square. Cut in half. Sprinkle cheese over both halves. Place prosciutto slices to completely cover cheese; if there is extra meat, layer on the additional pieces. Roll the short sides of each piece of pastry together to meet in the middle–from the end, it will look rather like a number 3. Repeat this with the other half.
• Encase both logs in plastic wrap and freeze until firm, at least an hour, but as long as several days.
• Preheat oven at 400-degrees. Prepare a large baking sheet with parchment paper.
• Pull out frozen logs to thaw for just a few minutes. While it is still mostly frozen, slice into 1/4-inch pieces and place spaced out on parchment. (Note that the end pieces may be sparse on filling and not presentable for company, but still worth baking up for private enjoyment.)
• Bake for 12 to 15 minutes until palmiers are golden brown and puffed. They are best eaten fresh, but leftovers can be refrigerated. They are okay cold, but better toasted briefly again in the oven.

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• Preheat an oven at 350-degrees. Line a large baking sheet with parchment paper. In a small bowl, mix together the three topping ingredients. Set aside.
• In another bowl, combined the flour, cream of tartar, baking powder, and salt. Set aside.
• In a large bowl, beat together the butter and sugar until they are light and fluffy. Add the eggs, one at a time, followed by the vanilla extract. Gradually work in the flour mixture until it’s just combined.
• Use a teaspoon scoop to form small bowls of dough. Roll the dough in the topping spices, one at a time, and place spaced out on the baking sheet.
• Bake for 8 to 10 minutes, until the tops are crackled and just set, but not browning. Let them cool at the sheet for a few minutes, then transfer them to a rack to fully cool.
• Store cookies in a sealed container at room temperature for up to 3 days.

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• Line a 13×9 pan with foil and apply generous nonstick spray or butter. Preheat oven at 350-degrees.
• Mix together the eggs, white sugar, vegetable oil, and applesauce. Add the cake flour, baking soda, pumpkin spice, and salt. Follow up with the vanilla extract and pumpkin puree. Fold in the white chocolate chips.
• Pour batter into the pan and level out. Mix together the two topping ingredients and sprinkle over the cake.
• Bake for 1 hour, or until the middle passes the toothpick test. Let cool at room temperature, then store in fridge. Cake will keep for at least 3 days in the fridge, but can also be sliced and frozen for later enjoyment.

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