• Combine the ingredients.

• In a large mixing bowl, combine the water, yeast, and sugar. Allow to rest until foamy.
• Gently whisk the milk and egg into the water mixture.
• In a separate bowl, whisk together the flour and salt.
• Make a well in the flour mixture and pour in the liquid mixture. Mix together until kneaded into a ball. (It doesn't need to be kneaded much.)
• Allow to rest until doubled in size – about 1 hour.
• Transfer it to a floured surface and shape it into an even circle. Cut the dough into 12 equally-sized wedges and roll each wedge into a ball with your hands. Allow to rise until doubled again.
• Once risen again, roll out each dough ball until it forms an oval about 1/4-inch thick. It shrinks up when it hits the pan, so it's hard to get it too thin. *I recommend multi-tasking this process – rolling out the next dough ball while you cook one of the stove.*
• Heat a large skillet over medium-high heat. Add one of the rolled-out discs to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the other side is golden as well, then transfer the dough to a clean plate.

  *If you are making garlic naan, brush one or both sides of the dough with the garlic butter once the naan has cooked.*
• If desired, sprinkle the naan with a pinch of coarse salt. Then cover the naan with a clean towel so it stays warm.
• Repeat with remaining dough.

• Preheat the oven to 350°. Grease a 9×13 baking pan and set aside
• Beat the eggs and sift then measure the flour, set aside.
• In a saucepan over medium heat, melt the chocolate and butter.
• Stirring between each addition, add the remaining ingredients.
• Pour the batter into the pan and bake until the middle has just begun to rise and it's still very moist – 15-25 minutes.

• Place the frozen turkey breast in the crockpot.
• In a bowl, combine the butter, white wine vinegar, and broth. Whisk in the flour and microwave for 1 minute.
• Pour the broth mixture over the turkey and add the herbs.
• Cover and cook on low for 8 hours.
• When it's time to serve, remove the turkey, slice it, and eat!

• In a bowl, combine the oats, wheat germ, flax seeds, and chia seeds.
• Add the buttermilk and melted butter and stir to combine. Set aside for about 20 minutes, or until the oats are stiff and dry.
• Stir in the sugar and salt, cover, and set aside for another 30 minutes, or until the mixture looks loose and damp.
• Preheat the oven to 350° and bake the pumpkin seeds and nuts for about 10 minutes or until just beginning to brown – make sure to not burn them. Remove from the oven add a tsp or so of oil and a sprinkle of salt then toss to combine.
• Lower the oven temperature to 300°, spread the oat mixture out on a couple of baking sheets, then bake for about 1 1/2 hours, stirring every 20 minutes or so.
• When the granola is golden and dry to the touch, remove from the oven and toss with the toasted nuts and the dried fruit. Cool before transfering to an airtight container.

• Combine the crust ingredients and press into a pie dish. Then chill in the fridge for about 30 minutes.
• In a large bowl, whip the cream cheese (do make sure it's nearly room temperature) for a minute or so. Then add the condensed milk, whipping cream, and lime juice. Beat for 4-5 minutes, or until it becomes thick.
• Pour the filling into the crust and return to the fridge until set – at least 5 hours, preferably overnight.
• Before serving, garnish with a dollop of whipped cream then sprinkle with lime zest.

• Before you start the pie, make and bake the crust. Here is my pie crust recipe.
• While the crust is cooling, make the filling.
• In a saucepan over low heat, melt together the butter, sugar, and cornstarch.
• Once melted, add the milk, vanilla, and salt.
• Stir and cook until thick.
• Once thickened, pour the filling into the cooled pie crust and sprinkle with cinnamon.

• Preheat oven to 350°.
• In a large bowl, beat together the butter, sugars, honey, vanilla, salt, baking soda, and baking powder.
• Beat in the vinegar, egg, and milk.
• Then stir in the flour and chocolate chips.
• Scoop onto cookie sheets and bake for 12-14 minutes, or until the bottoms are barely starting to brown. They may not look done, but they are.
• Remove from oven and allow to cool on the pan for 10 minutes before transferring to a cooling rack.

Making the Dough:

• Place the 2 sticks of butter in the freezer. (If you would rather not grate the butter, you can make 2 butter slabs instead. Working with one stick at a time, cut into thirds (or quarters) lengthwise, lay the slices next to each other, cover with parchment paper, then roll out into a rectangle (about 8×12 maybe?). Repeat with the 2nd stick. Place in the refrigerator until time to use.)
• In a large bowl, stir together the warm water, 1 Tbsp sugar, and yeast.
• Add 2 cups flour, 1 Tbsp melted butter, and 1 tsp salt to the yeast mixture. Stir until a very wet, sticky dough forms.
• Dust the counter with the remaining 1/2 cup flour and turn the dough onto the floured surface. Knead, folding in the excess flour as needed, until the dough is soft, slightly sticky, and elastic.
• Place in a greased bowl, cover, and allow to rise until doubled – about 1 1/2 hours.

Forming the Dough: You will end up folding into thirds 4 times.

• Make the sugar blend by combining the sugar and most of the sea salt in a bowl. Taste and add the remaining salt if desired.
• Grease a muffin tin then sprinkle some of the sugar blend into each cup. Shake to thoroughly coat then turn the tin over and shake out the excess.
• On the floured surface, press the risen dough into a rough rectangle then roll out until 1/8-1/4" thick. Grate 1 stick of butter over the dough, leaving a 1-inch border. Pat down and flatten the butter.

  Fold the rectangle widthwise into thirds (1st time). Press gently to square out the edges then place on a baking sheet. Cover with Saran wrap and refrigerate for 30 minutes.
• Roll the dough into a large rectangle again. Grate the 2nd stick of butter over the surface. Pat down and flatten the butter. Fold the dough into thirds (2nd time), roll back out into a rectangle, then fold in thirds again (3rd time). Roll out again and fold into thirds (4th time). Cover with Saran wrap and refrigerate for at least 1 hour.
• Preheat the over to 375°.
• Sprinkle a generous amount of the sugar blend onto the work surface. Place the dough onto the sugar and sprinkle more of the sugar blend on top. Roll into a large rectangle about 1/8-1/4" thick, turning and topping with more sugar between rolls.
• Trim the edges to make a clean rectangle. Cut the dough into 12 equal squares. Sprinkle more sugar on top.
• Lightly pinch each pastry into a crown shape by bringing all 4 corners to the center. Place into the muffin cups.
• Sprinkle more of the sugar blend on top. Let rest for 10 minutes.
• Bake in the preheated oven until brown and puffed – 25-20 minutes.
• Transfer to a cooling rack while still hot. *Make sure you remove while they're still hot or they will become glued to the muffin tin.
• Allow to cool for at least 15 minutes before serving.