1. Add the cranberry juice blend, pineapple juice, and ginger ale to a punch bowl. Add the rum, if using. Garnish with orange and lemon slices, and if desired, cranberries, star anise and rosemary sprigs.

1. In a medium bowl, whisk together the flour, brown sugar, baking powder, and salt.
2. In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), and vanilla extract.
3. Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.)
4. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
5. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with maple syrup and if desired, top with fresh strawberries or raspberries, homemade whipped cream, or additional chocolate chips.

1. Combine the gin, vermouth, and pickle juice in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds until very cold.
2. Strain the drink into a cocktail or martini glass (purists chill the glass first). Garnish with an mini dill pickle.

1. Preheat the oven to 400°F.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and fennel seeds and cook for 1 minute. Add the marinara sauce, oregano, basil, and salt. Stir in half the goat cheese. Heat for 1 minute. Add the gnocchi (uncooked) and stir until combined.
3. Pour the mixture into a medium baking dish (about 7 x 11”). Top with dollops of the remaining goat cheese and add the burrata or mozzarella, tearing it into 1-inch chunks. 
4. Bake until the gnocchi is tender and the cheese is melted, about 25 minutes. If desired, broil to brown the cheese (about 2 minutes or so). Garnish with more chopped fresh basil and serve. 

1. Preheat the oven to 350°F.
2. Butter a 9 x 13″ baking dish.
3. In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, ginger, cinnamon, cloves, and kosher salt.
4. In a separate medium bowl, whisk together the molasses and boiling water. Whisk in the melted butter and sugar. Then whisk in the eggs.
5. Pour the wet ingredients into the dry ingredients and whisk until smooth.
6. Pour the batter into the prepared pan. Bake 30 to 40 minutes until the center is set and springs back to the touch, and an inserted toothpick is clean or has moist crumbs. Allow to cool until room temperature before dusting with powdered sugar. Serve with whipped cream.

1. Mix the dough (night before): Roughly slice and pat dry the olives. In a large bowl, stir together the bread flour, all-purpose flour, yeast and salt. Add the warm water and olives. Stir with a wooden spoon or dough whisk until all flour is incorporated and olives are evenly distributed. Cover tightly and rest 12-18 hours (overnight) at room temperature.
2. Shape the dough: When ready to bake, remove the dough from the bowl onto a clean, lightly-floured countertop. With wet hands, place your hands behind the dough and gently pull the dough towards you to increase the tension on the surface of the dough. Rotate and repeat until you have a boule shape, being careful not to tear the dough where olives are near the surface.
3. Rest 1 hour: Place the boule on a piece of parchment paper about twice the width of the boule. Cover the dough with an inverted large bowl and rest for 60 minutes.
4. Preheat the oven: Preheat the Dutch oven (with lid) at 450°F for 30 minutes.
5. Score the bread: Use a sharp knife or lame to cut a shallow slit at a slight angle across the top of the dough.
6. Bake in a Dutch oven for 17 minutes at 450°F: Working quickly and carefully with oven gloves or mitts, transfer the dough on the parchment paper to the preheated Dutch oven, then place the top on. Bake for 17 minutes.
7. Reduce to 400°F and bake for 27 to 30 minutes on oven rack: Reduce the oven temperature to 400°F. Remove the Dutch oven, carefully take out the bread, and set the bread directly onto the oven rack (without the parchment). Bake for an additional 27 to 30 minutes, until hollow when tapped or internal temperature is at 205 to 209 Fahrenheit.
8. Cool and enjoy: Remove the bread from the oven and allow it to cool on a cooling rack for at least 45 minutes. After cooling, the bread is ready to eat.
9. Storage info: Store the olive bread wrapped in cloth or in a bread bag on the counter for up to 2 days (do not store in plastic or it becomes soggy!). Alternatively, you can freeze (sliced) wrapped in foil in a plastic bag for several months. This loaf is perfect for serving with cheese, as a base for bruschetta, or simply enjoyed on its own. Enjoy!

1. Add the Aperol to a glass filled with ice and stir. Top with the cranberry juice and Prosecco.
2. If desired, stir gently, then serve. Add frozen cranberries and an orange wedge as a garnish (and rosemary if desired). 

1. Preheat the oven to 350 degrees Fahrenheit.
2. Spread ⅓ cup of the preserves in a small baking dish. Add the goat cheese log. Top with 2 tablespoons of the preserves. Bake for 10 minutes.
3. Remove the dish from the oven and top with pistachios and fresh thyme. Use as a dip for crostini, bread, or crackers.

1. Place the cointreau and cranberry juice in a cocktail shaker with ice. Shake 15 seconds until cold. Strain the liquid into a champagne flute. (You can skip this step if the cranberry juice is well chilled.)
2. Top off the glass with champagne (no need to measure). Garnish and serve. (Note: You can also make a large batch of cointreau and cranberry juice ahead if desired, then measure out 6 tablespoons per glass.)

Note: Make sure to set out your butter at room temperature for 30 minutes to 1 hour before making this recipe.

1. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, and kosher salt.
2. In the bowl of an electric mixer (or with a hand-mixer), beat the room temperature butter, brown sugar and granulated sugar on medium until light and fluffy, about 3 minutes. Add the egg and molasses and beat for 1 minute, until fully combined. Set mixer to low and slowly add dry ingredients until just combined.
3. Form the dough into a ball and cover in plastic wrap or place in a sealed container. Refrigerate for 1 hour.
4. When ready to bake, preheat oven to 375°F.
5. Roll the dough into 1 ½ tablespoon balls (30 g each), then roll the balls in granulated sugar to coat the outsides. Arrange the cookies on baking sheets lined with parchment paper. (We recommend baking 1 tray at a time for the most even bake, or rotate the trays halfway through baking.) Bake until set and crinkled on top and no longer gooey, about 10 to 12 minutes. Allow the cookies to cool on the pan for 2 minutes before removing to a wire rack to cool fully.
6. To store, line a container with paper towels (this helps to preserve moisture and keep them chewy). Store at room temperature for 1 week, refrigerated for 2 weeks (bring to room temperature before serving), or frozen for 3 months.

1. Make the homemade jam: Add the berries, maple syrup, and cinnamon to a small saucepan. Cook on low heat for 10 to 12 minutes until the berries break down. Run the mixture through a mesh strainer into a clean bowl, mashing the berries with a spatula. Return the sauce to the same saucepan, then add the cornstarch and heat on low 2 more minutes until bubbly and thick. Remove from the heat and allow to cool while making the cookies. (This step can be made ahead and refrigerated for up to 1 week before making the cookies.)
2. Bake the cookies: Preheat the oven to 350 degrees.
3. In a large bowl, mix the almond flour, all purpose flour, baking powder and kosher salt in medium bowl.
4. In a separate medium bowl, whisk together the melted butter and maple syrup. Mix in the dry ingredients and stir with a spatula until well combined.
5. Line two baking sheets with parchment paper. Take about 1 tablespoon of the dough and roll it into small balls, about 12 for one tray, 24 in all. Start with one tray only, then refrigerate the dough for the second tray. Gently press your thumb into the center of the ball. (You can re-form the cookie with your fingers if it cracks a little.) Then add about ½ teaspoon of jam into each cookie.
6. Bake the first tray 13 to 15 minutes until browned on the bottom. Allow to cool on the tray for 5 minutes, then place on a baking rack to cool. Meanwhile, prepare and bake the second tray and allow it to cool (baking the trays separately allows for the most even bake).
7. Ice the cookies (optional – if freezing, add after): Once the cookies have cooled to room temperature (about 20 to 30 minutes), make the powdered sugar icing. Stir together the confectioners’ sugar and milk (start with a little less if using non-dairy milk) until a smooth sauce forms and all lumps are dissolved. Place the cookies on parchment paper, dip a fork into the glaze and drizzle in a zigzag pattern. Let the cookies sit at room temperature until the glaze is dry, about 15 minutes.
8. Store at room temperature for 3 days or refrigerated for 1 week. To freeze, place baked cookies without icing in an airtight container and freeze for 2 to 3 minutes. Add the icing after thawing to room temperature.

1. Slice the cucumber into 1/4-inch slices. (If you like, sprinkle a tiny bit of kosher salt onto the slices.)
2. In a bowl, mix the soften cream cheese with the mayo, Dijon, chopped fresh dill, and chopped green onion.
3. Place a dollop of cream cheese on each cucumber slice, then top with a small piece of smoked salmon. Top with dill sprigs and serve immediately or refrigerate until serving (up to 1 day in advance).

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these cookie sheets).
2. In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil,  brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds. 
3. In a separate bowl, whisk the flour, baking soda and kosher salt. Turn on the mixer and gradually add the flour mixture, mixing until just incorporated. Add 1 cup plus 2 T chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
4. Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out about 50 grams per cookie). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Press 3 to 4 chocolate chips into the top of each warm cookie, then sprinkle with sea salt. Cool cookies on the baking sheet for 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled. 
5. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).

1. In a medium bowl, whisk the flour, almond flour, cinnamon and salt. 
2. In the bowl of a stand mixer add the butter and sugar. Beat with the paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla, and mix on low speed until combined. Gradually add the flour mixture and continue mixing on low speed until just combined, about 30 seconds. Divide the dough into two disks. Wrap the disks in plastic wrap and refrigerate for 1 to 3 hours.
3. Preheat the oven to 350°F.
4. Take one disc of dough out of the fridge and place it on a floured surface. Using a light touch, roll the dough out until it is slightly less than 1/4-inch thick. Use plenty of flour on the counter and the rolling pin to prevent sticking. Moving quickly so the dough remains chilled, use a linzer cookie cutter (or a 2-inch round cutter and smaller heart-shaped cutter) to cut an equal number of cookies with and without a hole in the center. Place excess dough back in the refrigerator and re-roll it after it’s chilled again (after baking the first sheet). Place the cookies on a baking sheet and refrigerate the sheet for 5 minutes.
5. Transfer the baking sheet directly to the oven and bake for 11 to 14 minutes, until lightly browned. Cool the cookies for 1 minute on the cookie sheet. Then transfer to a cooling rack.
6. Repeat with remaining disc of dough and re-rolled scraps of dough.
7. Cool the cookies completely, at least 15 minutes. Then sift powdered sugar the cookies with the cutout centers. On the bottom cookies, spread a layer of jam about 1/8” thick (about 2 teaspoons per cookie), not quite to the edges of a cookie. Then very gently press on the top cookie to sandwich the jam. 
8. Repeat for all cookies to make 30 to 32 sandwiches. Store room temperature with several sheets of parchment paper between the cookies for up to 2 days*, or refrigerated for 2 weeks. You can also freeze for up to 3 months. The cookies taste crispy the first day, and become softer after storage (both delicious, but we prefer the softer version!).

1. Wash the potatoes. Cut them into thin slices, about 1/4” inch thick.
2. Heat the butter and olive oil in a large skillet over medium high heat.
3. Add the potatoes and cook them for 10 to 12 minutes until browned, flipping occasionally until all sides are browned. Sprinkle with seasoning and serve hot.

1. Add the black eyed peas, broth, water and salt to large pot and bring to a boil. Reduce to simmer. Then go to Step 2 to 3.
2. To keep them whole for salads and Texas caviar, cook them 40 to 50 minutes until just tender but they still hold their shape, then drain. Serve immediately or refrigerate for up to 5 days. You can also freeze for up to 8 months. Place the drained black eyed peas into a sealable storage container like a mason jar. It’s helpful to freeze them in 1 ½ cup increments, which equals 1 15-ounce can of beans.
3. For the creamy side dish, cook 55 to 60 minutes until very tender and just starting to break down. If the beans start to appear before becoming tender, top off with water to keep the beans just barely submerged. At the end of cooking there will still be a good amount of water: you’ll use this to create the creamy sauce. Add the garlic, smoked paprika, oregano, onion powder, and butter (optional), then turn up the heat and stir vigorously for a few minutes until a creamy sauce forms. Serve immediately or refrigerate for up to 5 days.

1. Make the sauce: Mince the garlic. Heat the olive oil over medium heat. Add the garlic and fennel seeds and cook for about 1 minute until fragrant and the garlic is golden (do not allow to brown). Turn the heat to medium low. Add the canned tomatoes, tomato paste, ¼ cup of the heavy cream, the half onion, and the salt. Simmer 20 to 30 minutes until the sauce is thickened. When thickened, remove the half onion and stir in remaining 2 tablespoons heavy cream.
2. Cook the pasta: Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes).
3. Serve: When the sauce is done, add the pasta to the skillet. Top with Parmesan shavings and fresh basil, if desired.