Make the cake:

• Preheat oven to 350℉. Grease an 8" round cake pan and line the bottom with parchment paper.
• In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, nutmeg, ginger and salt.
  1 cup all-purpose flour, ¾ cup brown sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, Pinch Kosher salt
• Add the eggs, oil, and vanilla; stir to combine.
  2 large eggs,, ⅓ cup vegetable oil, ½ teaspoon vanilla extract
• Fold in the carrots, pineapple (with juice), coconut, dates, pecans, and raisins until evenly distributed. Batter will be thick.
  5 ounces carrots, peeled and finely grated, ⅓ cup crushed pineapple with juice, ¼ cup sweetened shredded coconut, ¼ cup chopped dates, ¼ cup chopped pecans, ¼ cup golden raisins
• Scrape batter into prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.
• Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely before frosting.

Make the brown butter frosting:

• Cut butter into pieces and melt in a small saucepan over medium heat, stirring or swirling every 30 seconds. It will bubble and foam (this is the water cooking off, totally normal). When the foam starts to subside, you'll see small golden-brown bits forming on the bottom of the pan. Keep a close eye on it here; this is where it can go from perfect to burnt quickly. Continue to cook, swirling or stirring every 30 seconds, until golden-brown and nutty-smelling, then immediately pour into a heat-safe bowl to stop the cooking (including all those browned bits!). Cool completely at room temperature.
  3 tablespoons unsalted butter
• Add cooled brown butter and cream cheese to a medium bowl and beat on medium speed for 2 minutes or until smooth.
  4½ ounces cream cheese,
• Add powdered sugar, vanilla and salt. Beat on low to combine, then increase to medium and beat 2 minutes until creamy.
  1½ cups powdered sugar,, 1 teaspoon vanilla extract, Pinch Kosher salt
• Spread frosting over the top of the cooled cake. Garnish with finely chopped pecans, if desired.
  Finely chopped pecans, for garnish

• Melt butter in a dutch oven over medium heat. Add the onion and sauté until onion is soft, about 5 minutes. Add carrots and stir to combine.
  4 tablespoons butter, ½ medium onion, diced, 2 carrots, grated
• Add the flour and cook for one minute, stirring constantly to cook the flour.
  ¼ cup flour
• Add the milk and chicken broth stir to incorporate
  2 cups whole milk, 2 cups chicken broth
• Add the seasonings and broccoli and cook over medium low heat for 10-15 minutes or until broccoli is tender.
  ½ teaspoon dry mustard, ½ teaspoon white pepper, ½ teaspoon salt, 16 ounces frozen broccoli florets
• Use an immersion blender to puree some of the broccoli florets or to desired consistency. See notes if you don't have an immersion blender.
• Add the cheese a handful at a time and stir constantly to melt. Remove from heat and serve immediately. 
  8 ounces extra sharp cheddar, grated

Cook the wild rice:

• Rinse wild rice under cold water. In a medium saucepan, combine with chicken broth and water. Bring to a boil, then reduce to a simmer. Cover and cook for 40-50 minutes, or until the rice is tender but still chewy. Drain any excess liquid and let cool.
  ¾ cup uncooked wild rice, 1½ cups water, 1½ cups chicken broth

Make the vinaigrette:

• In a mason jar or small bowl, combine orange juice, olive oil, vinegar, shallot, honey, salt and pepper. Shake or whisk until emulsified.
  3 tablespoons fresh orange juice, 3 tablespoons olive oil, 1½ tablespoons white wine vinegar, 1 tablespoon finely minced shallot, 1-2 teaspoon honey (depends on the sweetness of your orange juice), ½ teaspoon kosher salt, ¼ teaspoon ground black pepper

Assemble the salad:

• In a large bowl, add cooked rice, arugula, pomegranate arils, celery, apple, pecans, green onions and goat cheese. Drizzle with about ¾ of dressing and toss gently to combine. Serve with remaining dressing on the side, if needed.
  3 cups arugula, roughly chopped, ½ cup pomegranate arils, 1 stalk celery, chopped, 1 medium Granny Smith apple, cored and chopped, ½ cup toasted, salted pecans, roughly chopped, 2 green onions, sliced, ½ cup crumbled goat cheese

• Preheat oven to 300℉.
• Toast the garlic: Heat 1 tablespoon oil in a large dutch oven over medium low heat. Add garlic cloves and cook for about 5 minutes or until fragrant and lightly golden, stirring occasionally. Remove with a slotted spoon.
  3 tablespoons olive oil, divided, 12 garlic cloves, crushed
• Sear the beef: Increase heat to medium high. Add 1 tablespoon of oil. Place half of beef in pan in a single layer (do not crowd) and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Let it sear undisturbed until a dark brown crust forms then flip and repeat on the other side. Remove seared beef from pan and transfer to a plate. Repeat with remaining beef, ¼ teaspoon salt and ¼ teaspoon black pepper, adding the remaining tablespoon of oil if the pot looks dry.
  2½ pounds beef chuck roast, trimmed, cut into 2-inch pieces and patted dry, 1 ½ teaspoons salt, divided, 1 teaspoon freshly ground black pepper, divided
• Deglaze: Pour in wine and bring to a boil, scraping up all the browned bits from the bottom.
  1 cup dry red wine
• Build the stew: Return beef and garlic (plus any juices) to the pan. Stir in the remaining ½ teaspoon salt and ½ teaspoon pepper, then add carrots, onion, mushrooms, beef broth, tomato paste, rosemary, thyme, diced tomatoes and bay leaf. Bring back to a gentle boil.
  2½ cups peeled, roughly chopped carrots, 1½ cups chopped onion, 8 ounces baby bella mushrooms, halved (quarter if large), ½ cup beef broth, 2 tablespoons tomato paste, 2 teaspoons chopped fresh rosemary, 1 teaspoon chopped fresh thyme leaves, 1 14.5-ounce can diced tomatoes, undrained, 1 bay leaf
• Braise: Cover and bake for 2 ½ hours or until the beef is fall-apart tender.
• Finish & Serve: Taste and adjust for seasonings. Want a thicker sauce? Simmer uncovered on the stovetop for a few minutes to reduce. Serve hot over pasta, mashed potatoes or polenta.
  To serve: cooked noodles (or mashed potatoes/polenta)

• Place the softened cream cheese and butter in a large bowl and mix until smooth and creamy.
  16 ounces cream cheese, 4 tablespoons butter
• Add the cheddar cheese, Worcestershire sauce, garlic powder, green onions and 4 ounces of beef to cream cheese mixture and stir until combined.
  1 cup cheddar cheese, 1½ teaspoons Worcestershire sauce, 1 teaspoon garlic powder, 3 green onions, 5 ounces chipped beef
• Form the mixture into a ball and wrap in plastic. Chill in the refrigerator for at least an hour to let flavors meld.
• Place the remaining diced beef and chopped chives on a plate and mix together. Remove cheese ball from plastic and roll in the chive/beef mixture until the outside is well coated. Refrigerate until ready to serve.
  ¼ cup chopped chives

• Combine the dry ingredients in a medium bowl and set aside.
  2¼ cups all purpose flour, 1½ teaspoons baking soda, 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger
• Cream the butter and the sugars until light and fluffy, mix for 2 minutes.
  12 tablespoons unsalted butter, ¼ cup granulated sugar, ½ cup brown sugar
• Add the molasses, egg and vanilla and mix until well combined. This will take a little longer to get it evenly mixed.
  ⅓ cup unsulphured molasses, 1 egg, 2 teaspoons vanilla paste
• Add the dry ingredients to the wet ingredients and stir until well combined.
• Chill the dough for 2 hours.
• Line 2 baking sheets with parchment paper and preheat oven to 350.
• Remove dough from refrigerator and portion dough into 1 ½ tablespoons (35 grams). Roll the dough into slighlty oblong balls and roll in granulated sugar. Place the cookies 2 inches apart and bake on cool cookie sheets one tray at a time. I place 8 cookies on a half sheet pan so they don't touch.
• Bake for 10-12 minutes.
• Remove from oven and invert a funnel or biscuit cutter around the top of each cookie and swirl to create deep crinkles and clean edges.
• Cool cookies completely.
• If wanted you can dip the cookies in chocolate once they are conpletely cooled.

  Combine dark chocolate and coconut oil in a small bowl and melt at 50% percent power in the microwave for 1 min and stir until smooth. Dip the edge of a cooled cookie in the chocolate and sprinkle with crystallized ginger.
  3 ounces dark chocolate chips, ½ teaspoon coconut oil, crystallized ginger

•  Preheat oven to 350℉.
• In a small pan, melt 1 tablespoon butter. Add spinach and cook until just wilted. Set aside.
  1 tablespoon butter, 1 cup fresh spinach,
• In a medium bowl, stir together cream cheese, mayonnaise, sour cream, lemon juice, hot sauce and garlic powder until combined. Add artichoke hearts, green onions, sun-dried tomatoes and mozzarella cheese to cream cheese mixture and stir well. Gently stir in crab meat. Transfer to a baking dish.
  8 ounces cream cheese,, ¼ cup mayonnaise, ½ cup sour cream, Juice of ½ lemon, 1 teaspoon hot sauce, 1 teaspoon garlic powder, 14 ounces canned artichoke hearts,, 3 green onions, ½ cup sun-dried tomatoes,, 1 cup shredded mozzarella cheese, 1 cup lump crab meat,
• Sprinkle with parmesan cheese and bake for 20 minutes or until heated through and bubbly. Serve immediately with crostini.
  ⅓ cup parmesan cheese

To make the dough:

• Whisk together the flour, sugar, salt and yeast in the bowl of a stand mixer. In a separate bowl, whisk together the milk, eggs, and melted butter. Pour milk mixture into flour mixture and stir until just combined. Let rest for 5 minutes.
  4 ¼ cups all-purpose flour, plus more for dusting, ½ cup granulated sugar, 1 teaspoon kosher salt, 1 packet instant yeast (2 ¼ teaspoons), 1 cup warm milk (110℉), 2 large eggs,, ½ cup unsalted butter,
• Attach a dough hook to the stand mixer and knead on medium speed for 5-7 minutes or until the dough is smooth and tacky.
• Spray a 9x13" pan with cooking spray. Transfer dough into pan and gently use your fingers to stretch the dough to mostly cover the bottom (don't worry, it won't be perfect). Cover loosely with a towel and let rise in a warm place until doubled. While the dough is rising, make the cinnamon filling and caramel sauce.

  Note: My oven has a "proofing" setting, but you can also turn the oven on for a minute or so to let it just barely heat up. Turn it off and then pop the dough inside to rise. It usually takes my dough about 60 minutes to double in size.

To make the cinnamon filling:

• In a medium bowl, combine the melted butter, brown sugar and cinnamon, mixing until well combined. Set aside.
  ¼ cup unsalted butter,, ½ cup brown sugar,, 1 tablespoon ground cinnamon

To make the caramel sauce:

• Add brown sugar, butter, corn syrup and salt to a saucepan. Heat over medium heat until butter is melted, stirring occasionally.
  1 ½ cups brown sugar,, ½ cup unsalted butter, ⅓ cup light corn syrup, ½ teaspoon kosher salt
• Bring the sauce to a low boil. Once it's reach a boil, stir constantly for 2-3 minutes or until sugar is dissolved. Remove from the heat and stir in vanilla and cream. Allow to cool slightly.
  1 teaspoon vanilla extract, 3 tablespoons heavy cream

To make the rolls:

• Sprinkle a pastry mat or work surface generously with flour. Turn out the dough onto the surface.
• Respray the pan with cooking spray and pour the caramel sauce into the bottom of the pan. Gently smooth to level.
• Sprinkle the top of the dough with additional flour. Roll the dough to about a 12x16" rectangle (the size of the rectangle can vary, it does not have to be exact!). Use an offset spatula or the back of a spoon to evenly spread the cinnamon filling over the whole dough rectangle. It will be a thin coating.
• Starting on the long side, roll the dough up tightly jelly roll style. Cut into 12 slices (unflavored dental floss works very well or you can also use a serrated knife) and place in the pan with the caramel sauce. Cover the pan with foil or plastic wrap and seal tightly. Refrigerate overnight.
• In the morning, remove the rolls from the fridge. They usually rise a bit overnight, but don't worry if they don't. Allow the rolls to come to room temperature (about an hour to an hour and a half). They should almost double in size. If you don't have that time, preheat the oven for 1-2 minutes, turn it off, and pop them in there for at least 30 minutes.

To bake the rolls:

• Preheat the oven to 375℉.
• Warm the heavy cream in the microwave for 30 seconds. Once the rolls have risen, pour the warm cream over the top of the rolls. Bake uncovered for 25-30 minutes. Check the rolls after 15 minutes. If they are browning too quickly, tent the pan loosely with foil.
  ¼ cup heavy cream
• Remove the rolls from the oven and allow to cool for 10 minutes. Carefully invert the pan onto a sheet pan or other large serving dish. Scrape any remaining caramel sauce from the pan and drizzle over the rolls. Serve warm.

• Preheat oven to 350°F.
• Spread bread cubes on a cookie sheet and bake for 15-20 minutes or until slightly browned. Set aside.
  6 cups cubed artisan bread (crusts are OK)
• Meanwhile, heat a large skillet or dutch oven over medium heat. Add the pancetta and cook for 5 minutes or until starting to brown.
  4 ounces pancetta,
• Stir in the leeks and continue cooking over medium heat for 8 to 10 minutes, until the leeks are tender.
  4 cups thinly sliced leeks, white and light green parts only (cleaned - see tip below)
• Stir in the mushrooms, thyme, ¼ cup chicken stock, 1 teaspoon salt and ¾ teaspoon pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Remove from the heat and stir in the parsley. Cool slightly.
  24 ounces cremini mushrooms,, 1 tablespoon fresh thyme leaves, 1 ¼ cups chicken stock,, 1 teaspoon kosher salt, ¾ teaspoon ground black pepper, ⅓ cup chopped fresh flat leaf parsley
• In a large mixing bowl, whisk together the eggs, cream and remaining 1 cup chicken stock. Stir in ⅔ of the cheese. Add the bread cubed and slightly cooled mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. (Note: you can tightly cover and refrigerate this overnight if not cooking right away.)
  4 large eggs,, 1 ½ cups half and half, 6 ounces grated Gruyère cheese,
• Stir the bread mixture again before pouring into a greased 9x13" pan or a 2.5-quart gratin dish. Sprinkle with the remaining cheese and bake for 45-50 minutes or until the top is browned and the liquid is set. Allow to cool for 5-10 minutes before serving.
  6 ounces grated Gruyère cheese,

• Preheat oven to 400°F.
• Drizzle the bottom of the roasting pan with 2 tablespoons of olive oil. Scatter the onions, celery, carrots and thyme in the bottom of the roasting pan. Lay the turkey wings on top and season well with salt and pepper. Pour the remaining olive oil oven the turkey wings and place in the oven.
  ⅓ cup olive oil, 3 onions,, 6 stalks celery,, 4-5 carrots,, 1 bunch fresh thyme, 2 pounds turkey wings
• Roast turkey wings and vegetables for 45 minutes to one hour or until turkey wings are golden brown.
• Add wine to deglaze pan and scrape browned bits off the bottom. Pour chicken broth into pan. Roast for additional 30- 45 minutes or until liquid is reduced by half.
  ¾ cup white wine, 8 cups chicken broth
• Remove wings from pan and save for another use. Pour remaining contents of roasting pan (liquid and vegetables) into a strainer set over a large bowl or fat separator.
• Melt butter in a heavy bottom pan over medium heat. Add flour to pan, whisking constantly. Cook for 2 minutes until golden brown.
  8 tablespoons butter, ½ cup flour
• Slowly add broth from bowl/fat separator and whisk constantly to avoid lumps. Cook for 30 minutes until thickened. Season with salt and pepper to taste.
• Cool completely and store in an airtight container.