• Activate the yeast: Warm the milk in the microwave for 30-40 seconds, until it’s 110-113°F. Add it to the bowl of a stand mixer (or large bowl) with the yeast and 1 tablespoon (12g) sugar. Whisk it together and let sit for 5 minutes until foamy.
  ¾ cup whole milk, 2 ¼ teaspoons instant yeast, ¼ cup granulated sugar
• Mix the wet ingredients: Add the honey, remaining sugar (38g), Greek yogurt, eggs, egg yolk, and vanilla. Mix briefly with the paddle attachment to combine.
  ⅓ cup honey, ½ cup full-fat plain Greek yogurt, 2 large eggs + 1 egg yolk, 1 teaspoon vanilla bean paste
• Add the dry ingredients and rest the dough: Add the bread flour and salt. Using the paddle attachment, mix on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest uncovered for 10 minutes to relax the gluten and allow the flour to absorb some of the moisture.
  4 ¼ cups bread flour, 1 ½ teaspoons salt
• Develop the gluten: After resting 10 minutes, switch to the dough hook and knead on medium speed for 5–6 minutes, until smooth and elastic. It should pull away from the sides of the bowl.
• Add the butter: With the mixer running on low, add the softened butter 1 tablespoon at a time, allowing each piece to fully incorporate before adding the next. Continue kneading 4-6 minutes until the dough is smooth, stretchy, slightly tacky, and sticks somewhat to the bottom of the bowl.
  6 tablespoons unsalted butter
• First rise: Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, until puffy, but not fully doubled in size. I like to turn on my oven to the lowest temperature (about 200°F) then turn off the heat and place the dough inside with the door cracked to let it rise.
• Make the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, salt, and vanilla into a spreadable paste in a medium bowl.
  ½ cup unsalted butter, 1 cup light brown sugar, 2 Tablespoons cinnamon, ¼ teaspoon kosher salt, ½ teaspoon vanilla bean paste
• Spread the filling: Grease a 9×13-inch light metal baking pan. Turn the dough onto a lightly floured surface and roll lengthwise into a 24×18-inch rectangle. Dollop the filling evenly on the rolled out dough and use the back of a spoon or offset spatula to spread it in an even layer over the dough, all the way to every edge.
• Roll the cinnamon rolls: Starting on the long (24-inch) edge, use a pizza cutter to cut the dough into 12 even 2-inch strips. For even strips (without measuring), I like to cut down he middle of the rectangle, then cut each half down the middle (you’ll have 4 pieces). From there, cut each piece twice (to get 3 strips), so you end up with 12 total. Tightly roll the strips into rolls then arrange them in the prepared baking pan.
• Second rise: Cover the cinnamon rolls tightly and rise again for 45 minutes to 1 hour, until noticeably puffy and almost doubled in size. Preheat the oven to 350°F.
• Add the cream and bake: Warm the heavy cream slightly (about 15 seconds in the microwave). Slowly pour around and between the rolls, not directly over the tops. Bake for 25-30 minutes, until lightly golden brown on top. The internal temperature should be about 185–190°F. Let them cool for 10 minutes.
  ½ cup heavy cream
• Make the frosting: beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt and mix until creamy. Add 1–2 tablespoons cream or milk to reach a soft, spreadable consistency. Spread frosting over the warm cinnamon rolls.
  4 oz full-fat block cream cheese, 4 tablespoons unsalted butter, 1 ¼ cups powdered sugar, 1 teaspoon vanilla extract, Pinch salt

• Season the chicken (3 min): Preheat the oven to 400°F. Add the cubed chicken to a large baking dish. Drizzle with the olive oil and toss with the Italian seasoning, lemon zest, kosher salt, garlic, black pepper, and cornstarch until the chicken is evenly coated.
  1 1/2 lbs chicken breast, 1 Tablespoon olive oil, 1 teaspoon Italian seasoning, 1 Tablespoon lemon zest, 1 teaspoon kosher salt, 2 cloves garlic, ½ teaspoon fresh cracked black pepper, 1 Tablespoon cornstarch
• Add the broth, gnocchi, and ricotta (2 min): Add the gnocchi to the pan and gently toss everything together. Pour the chicken broth over the top, then dollop the ricotta evenly across the dish.
  1 lb potato gnocchi, 1 1/4 cups chicken broth, 8 oz whole milk ricotta cheese
• Bake (20 min): Cover tightly with foil and bake for 20 minutes, until the chicken is cooked through and the gnocchi are tender.
• Stir and bake again (5 min): Remove from the oven and stir everything together so the ricotta melts into the broth and creates a creamy sauce. Stir in the parmesan cheese, lemon juice and spinach, if using. Return to the oven uncovered and bake for 5-7 more minutes, until bubbly and golden brown in spots.
  ½ cup grated parmesan cheese, 2 Tablespoons lemon juice, 2 cups baby spinach
• Finish with fresh cracked black pepper, more parmesan, basil, and a pinch of red pepper flakes before serving.

• Activate the yeast (5 min): Warm the milk in the microwave for 30-40 seconds, until it’s 110-113°F. Add it to the bowl of a stand mixer (or large bowl) with the yeast and 1 tablespoon (12g) sugar. Whisk it together and let sit for 5 minutes until foamy.
  ¾ cup whole milk, 2 ¼ teaspoons instant yeast, ¼ cup granulated sugar
• Mix the wet ingredients (2 min): Add the honey, remaining sugar (38g), Greek yogurt, eggs, egg yolk, and vanilla. Mix briefly with the paddle attachment to combine.
  ⅓ cup honey, ½ cup full-fat plain Greek yogurt, 2 large eggs + 1 egg yolk, 1 teaspoon vanilla bean paste
• Add the dry ingredients and rest the dough (12 min): Add the bread flour and salt. Using the paddle attachment, mix on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest uncovered for 10 minutes to relax the gluten and allow the flour to absorb some of the moisture.
  4 ¼ cups bread flour, 1 ½ teaspoons salt
• Knead to develop the gluten (6 min): After resting 10 minutes, switch to the dough hook and knead on medium speed for 5–6 minutes, until smooth and elastic. It should pull away from the sides of the bowl.
• Add the butter and knead again(6 min): With the mixer running on low, add the softened butter 1 tablespoon at a time, allowing each piece to fully incorporate before adding the next. Continue kneading 4-5 minutes until the dough is smooth, stretchy, slightly tacky, and sticks somewhat to the bottom of the bowl.
  6 tablespoons unsalted butter
• First rise (45 min): Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, until puffy, but not fully doubled in size. I like to turn on my oven to the lowest temperature (about 200°F) then turn off the heat and place the dough inside with the door cracked to let it rise.
• Make the filling (5 min): While the dough rises, mix the softened butter, brown sugar, cinnamon, salt, and vanilla into a spreadable paste in a medium bowl.
  ½ cup unsalted butter, 1 cup light brown sugar, 2 Tablespoons ground cinnamon, ¼ teaspoon salt, ½ teaspoon vanilla bean paste
• Roll the dough and spread the filling (8 min): Grease a 9×13-inch light metal baking pan. Turn the dough onto a lightly floured surface and roll into a 20×18-inch rectangle with the long edge facing you. Dollop the filling evenly on the rolled out dough and use the back of a spoon or offset spatula to spread it in an even layer over the dough, all the way to every edge.
• Cut and roll the cinnamon rolls (15 min): Starting on the short (18-inch) edge, use a pizza cutter to cut the dough into 3 even 6-inch strips (you should be cutting parallel to your counter). Next, cut the long edge into 1-inch strips all the way up through each of the 3 sections. You should ned up with 60 small strips (20 in each section). Tightly roll the strips into mini cinnamon rolls then arrange them in the prepared baking pan. I do 10 rolls down and 6 across.
• Second rise (30 min): Cover the cinnamon rolls tightly and rise again for 15-30 minutes, until noticeably puffy and almost doubled in size. Preheat the oven to 350°F.
• Add the cream and bake (25 minutes): Warm the heavy cream slightly (about 15 seconds in the microwave). Slowly pour around and between the rolls, not directly over the tops. Bake for 22-25 minutes, until lightly golden brown on top. The internal temperature should be about 185–190°F. Let them cool for 10 minutes.
  ½ cup heavy cream
• Make the frosting (5 min): beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt and mix until creamy. Add 1–2 tablespoons cream or milk to reach a soft, spreadable consistency. Spread frosting over the warm cinnamon rolls.
  4 oz full-fat block cream cheese, 4 tablespoons unsalted butter, 1 ¼ cups powdered sugar, 1 teaspoon vanilla extract, pinch salt, 1 Tablespoon heavy cream or milk

• Preheat oven to 325°F and line light baking pans with parchment paper.
• In a large bowl with a handheld mixer, or stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on high speed until smooth and creamy, 1-2 minutes. Add the orange zest, orange juice, and vanilla and beat until combined, scraping down the sides of the bowl as needed.
  1 cup unsalted butter, 3/4 cup powdered sugar, Zest from 2 oranges, 1 Tablespoon fresh orange juice, 1/2 teaspoon vanilla extract
• With the mixer on low, add the flour, cornstarch, and salt and beat until it comes together, then turn it up to medium and beat until it starts to come together and pull away from the sides of the bowl.
  2 cups all-purpose flour, 1 Tablespoon cornstarch, 1/4 teaspoon salt
• Dust a piece of parchment paper or clean counter with flour then turn the dough out onto it. Using a floured rolling pin, roll the dough out to 1/2-inch thick circle/rectangle.
• Use a 2-inch cookie cutter to cut out the dough. Re-roll and cut the dough until it’s all used.
• Arrange the cookie dough 1-2 inches apart and bake for 10-12 minutes, or until the edges are set and very light golden. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before icing.
• To make the icing, whisk together the powdered sugar, milk, and orange juice. Dip the tops of the cooled cookies into the icing and place them back on the cooling rack. Sprinkle with orange zest and coarse sugar if desired then let it set for 30 minutes to 1 hour.
  1 cup powdered sugar, 1 Tablespoon fresh orange juice, 1 Tablespoon milk

• Preheat the oven to 400°F and arrange the rack to the center position. Spray a 9×13-inch casserole dish with non-stick spray.
• Cook the veggies (10 min): Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, zucchini, mushroom, and carrots, and cook to soften, 5-6 minutes. Add the spinach and cook to wilt. Turn the heat to low, add the balsamic vinegar, and continue to cook for 3-4 minutes, until the veggies are soft and the moisture is reduced. Remove from heat.
  2 Tablespoons olive oil, 1/2 medium onion, 3 cloves garlic, 1 medium zucchini, 8 oz baby bella mushrooms, 2 carrots, 10 oz baby spinach, 3 Tablespoons balsamic vinegar
• Mix the cottage cheese layer (2 min): In a separate large bowl, combine the cottage cheese, parmesan cheese, garlic, salt, and pepper.
  3 cups small curd cottage cheese, 1 cup grated parmesan cheese, 1/2 teaspoon Kosher salt, Fresh cracked black pepper, 1 teaspoon garlic powder
• Assemble the lasagna (10 min): To assemble the lasagna, spread 1 cup of the marinara in the bottom of the pan, then layer with 3 lasagna noodles, half the cottage cheese mixture, half the veggie mixture, 1/3 of the shredded cheese. Repeat with another layer of the marinara, noodles, cottage cheese, veggies, and shredded cheese. Finish with a final layer of noodles, marinara, and shredded cheese.
  12-15 no-boil lasagna noodles, 8-10 oz low moisture mozzarella, 3 cups marinara sauce
• Bake (45 min): Cover with foil and bake in the preheated oven for 15 minutes, then uncovered for 10-15 minutes, until the edges are bubbling and the top is golden brown.
• Cool (15 min): Allow to cool for 15-20 minutes before slicing. Top and serve with parmesan cheese, red pepper flakes, or fresh parsley.

• Cook the pasta in boiling water according to the package directions until al dente. Reserve 1 cup of pasta water then drain the pasta, but do not rinse.
  12 oz elbow macaroni
• While the pasta is cooking, add the milk, cottage cheese, salt, and paprika to a blender or food processor and blend until smooth.
  1/2 cup evaporated milk, 1 1/2 cups low fat cottage cheese, 1 teaspoon kosher salt, 1/4 teaspoon paprika
• Combine the cheese and and cornstarch in a large saucepan, without any heat, until the cheese is evenly coated. Stir in the cottage cheese mixture and set it over medium heat. Stir or whisk frequently until the cheese is melted and smooth.
  10 oz sharp cheddar cheese, 1 tablespoon cornstarch
• Fold the cooked pasta into the cheese sauce until completely coated, adding a splash of reserve pasta water to thin out the consistency if needed. Taste and add more salt as needed and serve warm.

• Line a cutting board with parchment paper. Lay the slices of prosciutto down parallel to each other, making sure the edges overlap. Then do the same with the salami.
  7 slices prosciutto, 5-7 slices Italian salami
• Then, add the leaves of fresh basil across the center of the prosciutto so that it spans all seven pieces. Add the arugula on top. Arrange the sun dried tomatoes on top, then tear open the ball of burrata and spread it evenly on top of the sun dried tomatoes. Sprinkle it with salt, pepper, and oregano to taste. Finally, drizzle with olive oil and balsamic vinegar.
  3-4 fresh basil leaves, 1-2 cups arugula, 1 ball of burrata, 1/3 cup sun-dried tomatoes, Kosher salt, Extra virgin olive oil to taste, Balsamic glaze to taste
• Starting at the long edge, wrap the prosciutto up and over the filling, doing your best to keep each piece of prosciutto connected to one another. Continue to roll it tightly, like a sushi roll, until you have a long log. Cut into 6-8 even pieces and serve right away with more balsamic glaze.

• Line a large sheet pan with parchment paper.
• In a medium mixing bowl, stir together peanut butter, maple syrup, and vanilla protein powder. Let it sit for 1-2 minutes to allow the moisture to absorb the powder and firm up. It should be slightly soft, but not too soft to handle.
  1 cup natural peanut butter, 1 Tablespoon maple syrup, 2 (24g) scoops vanilla protein powder
• Use a small cookie scoop (about a heaping Tablespoon) to drop the peanut butter mixture onto the prepared cookie sheet. Gently press them down with your fingertips and form into an egg shape. Transfer the baking sheet to the freezer for 15 minutes, or overnight.
• Place the chocolate in a medium microwave-safe bowl and melt in 30-second increments, stirring between each, until melted and smooth.
  2 (3-4 oz) bars dark chocolate
• Place each egg top-down in the melted chocolate then use a fork to flip it over. Lift the egg out of the chocolate and gently shake off any excess chocolate, scraping the bottom on the side of the bowl. Place back on the baking sheet and repeat with remaining eggs. The chocolate will set while you dip them because the eggs are cold. Drizzle each one with additional melted chocolate and sprinkle with flaky sea salt if desired.
• Place back in the freezer to set for 10-15 minutes if needed. Store in an airtight container in the fridge or freezer once set.

• Preheat the oven or air fryer to 350°F. If baking in the oven, line a large baking sheet with parchment paper.
• Add the cottage cheese to a high-speed blender and blend until smooth, stopping to scrape down the sides as needed. Skip this step if using Greek yogurt. Transfer the blended cottage cheese to a large mixing bowl.
  1 cup full-fat cottage cheese
• Add the flour and baking powder and stir with a spoon or rubber spatula until mostly combined. Switch to your hands to mix and fold as needed until a sticky dough forms. It’s ready when the dough starts to pull away from the sides of the bowl.
  1 cup all-purpose flour, 1 teaspoon baking powder
• Turn the dough out onto a generously floured work surface. Knead the dough for 1-2 minutes, until it’s mostly smooth. Add 1 Tablespoon of flour as needed until it’s no longer sticky.
• Divide the dough into 8 equal portions and flatten the dough pieces into a flat discs about 4 inches in diameter. Place a cube of cottage cheese in the center and fold the sides of though around the cream cheese to seal it. Pinch the seams and double check the dough didn’t break anywhere to prevent any cream cheese bursts out. Wet your fingertips with warm water to help pinch the seams as needed.
  4 oz block cream cheese
• Place the bagel bites seam side down and brush the tops with the beaten egg. Sprinkle generously with everything bagel seasoning.
  1 large egg, Everything bagel seasoning

Bake

• Place the stuffed bagel bites on the prepared baking sheet. Bake for 25-30 minutes, until the tops are golden brown and the centers are cooked through and no longer doughy. Tent with foil if the tops are too brown before the inside is cooked. Cool slightly and serve warm.

Air Fryer

• Spray the air fryer basket with nonstick cooking spray. Place the bagel bites in the basket and air fryer at 350°F for 13-15 minutes, until golden brown and cooked through and no longer doughy. Cool slightly and serve warm.

• Preheat the oven to 425°F. Spread 1 Tablespoon of olive oil onto a large 12×17-inch rimmed baking sheet with olive oil.
• Heat another tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add the spinach, salt, and red pepper flakes and cook until wilted, 2-3 minutes. Transfer the spinach to a medium bowl and press firmly with paper towels to remove excess moisture. Add the ricotta and stir to combine.
  4 Tablespoons olive oil, 3 cloves garlic, 5 ounces baby spinach, 1 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, 16 ounces ricotta cheese
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 10 minutes, or until al dente, stirring frequently to avoid clumping. Reserve 1/2 cup of pasta water, then drain well.
  1 lb lasagna noodles
• While the pasta is cooking, add 2 more Tablespoons of olive oil to the same skillet over medium heat. Add the onion and cook for 2-3 minutes, until soft and translucent. Then add the Italian sausage and ground beef and brown for 3-4 minutes, breaking it up until no pink remains.
  1 small yellow onion, 1/2 lb Italian sausage, 1/2 lb ground beef
• Remove from heat and add the marinara sauce, 1 cup of mozzarella cheese, and 1/2 cup of parmesan cheese, stir well to combine. Stir in the cooked pasta with the reserved pasta water and stir to coat the pasta in the sauce.
  1 (24-ounce) jar marinara sauce, 2 1/2 cups low moisture mozzarella, 1 1/2 cups freshly grated parmesan cheese
• Transfer the mixture to the prepared sheet pan, spreading it to the edges in an even layer. Use a spoon or cookie scoop to dollop the ricotta mixture on top of the pasta. Sprinkle with remaining mozzarella and parmesan cheese. Bake for 20-25 minutes, or until the pasta is tender, the sauce is bubbly, and the top is deeply golden brown.
• Let it rest for 5 minutes before cutting into squares. Serve with fresh basil, cracked black pepper, and more parmesan cheese.