Prepare pie crust. Place the cold butter and flour into a food processor, along with the salt. Pulse the ingredients together for about 2 minutes, until a grainy mixture forms, like wet sand. Add the water and continue to pulse until a dough ball forms, about 30 seconds. Wrap the dough tightly in plastic wrap, then refrigerator for at least 1 hour, or overnight.

Preheat oven to 375°F. For the Filling: Slice the peaches thinly, then place into a large mixing bowl. Add the lemon juice, vanilla, sugar, flour, and spices. Gently toss the peaches in the mixture until they’re well coated. Set aside. 

Once the crust dough is chilled, place it on a lightly floured surface. Flour a rolling pin, then roll the dough out into a large circle, about 14-inch in diameter. It doesn't have to be perfect. That is the beauty of a galette. Line a baking sheet with parchment paper, then transfer the dough onto the paper. Transfer the peaches onto the dough, spread them in even layer, leaving about 3 inches of dough along the edges. (Optional: If you want it to look fancy, place the peaches neatly in circles) Gently fold the dough over the fruit. 

In a large bowl, mix together flour, sugar, baking powder, and salt. Cut in cold butter with a pastry cutter (or with your hands) and mix the dough until the butter is about the size of peas and the dough resembles coarse crumbs. Set aside.

Preheat the oven to 400°F and line a baking sheet with a reusable baking mat.

In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt, and sugar.

Pour the milk, vanilla, and lemon juice (optional) into the flour and butter bowl, and stir until just combined. Fold in the blueberries and lemon zest. Try not to squish them too much. 

Using a knife cut into 8 triangle pieces. (Just like you would a pizza!) 

Place the scones onto the lined baking sheet and bake for 22-25 minutes, until lightly golden brown on top. (Light golden brown, not brown) 

To make the glaze (optional for extra sweetness): Combine the powdered sugar, milk, vanilla, and lemon juice (optional) in a bowl and whisk until smooth. Depending might need more milk or powdered sugar until you reach a drizzle consistency. 

Let the scones cool for at least 15 minutes, then drizzle on the glaze. As it cools, the glaze will set.

Grease and flour two muffin tins. Preheat oven to 375°F. 

In a medium bowl combine butter and sugar. Mix until creamy, about 1 minute. Mix in eggs and vanilla extract. 

Add flour, baking soda, and salt to your butter bowl. Stir as you slowly add in milk. Try not to over mix dough. 

Grease and flour two cake tins. Preheat oven to 350°F. 

In a medium bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Whisk and set aside. 

In a large bowl combine oil, granulated sugar, brown sugar, and vanilla. Whisk well. Add in eggs one at a time whisking in between. 

Add in dry ingredients a little bit at a time and fold into the wet mixture. Once all the dry flour is gone, fold in shredded carrots. 

Preheat oven to 350°F. Place butter in 8x8" baking pan and place in oven until melted. 

Once butter is melted. Evenly layer the following ingredients; graham crackers, chocolate chips, butterscotch chips, walnuts, sweetened condensed milk (pour over), shredded coconut. 

Preheat oven to 350°F. Line an 11x7 inch baking pan with foil. Spray foil with cooking oil and set aside. 

In a large mixer bowl, whisk butter until soft. Whisk in sugars, baking powder, baking soda, and salt. Once combined, whisk in eggs and vanilla. Finally, on low speed, whisk in flour. 

Carefully spread the batter in the foil prepared pan. Sprinkle with the rest of the fresh cranberries (1/2 cup) and press them in lightly with a spatula. 

Preheat oven to 250°F. Divide cereal, Fritos, bugles, and pretzels between 2+ large oven-safe pans. 

In a small pot, melt the butter. Once melted add in the corn syrup, sugar, oil, and soy sauce. Mix together. 

Bake for 1 hour, mixing every 15 minutes. 

Prepare all ingredients and equipment in advance. Once you start the recipe, it will go quickly. Prepare a baking sheet with parchment paper or a nonstick mat. Measure out ingredients and set them aside. Find something flat i.e. a bottom of a large bowl or the bottom of a cake/pie tin. Pick out your cookie mold and set aside. For this recipe, you can use a pan and spatula but I will be using a large stainless steel ladle and chopstick. 

 On medium-low heat, hold your ladle over the flame. Pour in your sugar. Once it starts to melt around the sides, mix until it's all melted. You don't want your sugar to burn. If you think it's getting to hot, pull your ladle off the heat and continue to stir until the sugar has melted. 

Important: Wait 15 seconds. 

Cut enough pita bread into ½-inch pieces to make ¼ cup (about one-eighth of 1 pita bread). Cut remaining pita breads into wedges for serving. Process pita pieces, tomatoes, and half of red peppers in blender until smooth, 1 to 2 minutes. Cut remaining red peppers into ¼-inch pieces and set aside.

Heat oil in 10-inch skillet over medium heat until shimmering. Add garlic and cook, stirring occasionally, until golden, about 1 minute. Add tomato paste, coriander, paprika, cumin, salt, pepper, and cayenne and cook, stirring constantly, until rust-colored and fragrant, about 1 minute. Stir in tomato–red pepper puree and reserved red peppers (mixture may sputter) and bring to simmer. Reduce heat to maintain simmer; cook, stirring occasionally, until slightly thickened (spatula will leave trail that slowly fills in behind it, but sauce will still slosh when skillet is shaken), 6 to 8 minutes.

Remove skillet from heat. Using back of spoon, make 4 shallow dime-size indentations in sauce. Crack 1 egg into small bowl and pour into 1 indentation (it will hold yolk in place but not fully contain egg). Repeat with remaining 3 eggs. Spoon sauce over edges of egg whites so that whites are partially covered and yolks are exposed.

Bring to simmer over medium heat (there should be small bubbles across entire surface). Reduce heat to maintain simmer. Cover and cook until yolks film over, 3 to 4 minutes. Continue to cook, covered, until whites are softly but uniformly set (if skillet is shaken lightly, each egg should jiggle as a single unit), 1 to 2 minutes longer. Off heat, sprinkle with cilantro, feta, and olives. Serve immediately, passing pita wedges separately.

Thinly slice onions and place them in a large glass jar. Now's the time to add in the peppercorns and bay leaf if you're using them. Set aside. 

In a saucepan, combine water, vinegar, salt, and sugar. Heat on the stove, string occasionally until the sugar and salt are dissolved then remove from heat. 

You're ready to snack! Enjoy! 

In a large bowl, pour in milk and yeast. Add in eggs, butter, salt, sugar, and 4 cups flour. Mix until just combined as let sit for 5 minutes to allow the flour to hydrate. 

Make the Dough:

1. In a large bowl, mix the flour and salt. With a fork, stir in water slowly until no dry bits are left. 
2. Start kneading your dough on a lightly floured countertop until smooth, about 10 minutes. If you did not weight your ingredients, you might need to adjust with more flour or water. The dough should not be sticky nor too dry either. 
3. Once the dough is smooth, shape into a ball, grease a bowl, place the dough inside, cover with plastic wrap or a damp paper towel. Let sit for 1 hour. 

Shape the Pancakes:

1. After 1 hour, cut your rested dough into 4 equal pieces and shape into a ball. You will be working with one ball at a time so cover your other pieces with a dry towel or plastic wrap so they don't dry out. 
2. Roll out the dough ball into a rectangle. Oil your surface if it starts to stick. It doesn't have to be perfect, mine never is. It's also okay if it rips slightly. 
3. Important: Roll the dough out until it is see-through thin. I like to take both hands underneath and gently pull the dough out. 
4. Once it's super thin, spread about 2 teaspoons of toasted sesame oil all over, don't miss the edges. Sprinkle salt or Chinese 5 spice all over along with your sliced scallions. 
5. Now fold your dough by taking the top third and folding it over the middle leaving a third exposed. Now, take the bottom third and fold it over so it looks like a pamphlet. Then, roll into a rope, don't fold/ roll too tightly.
6. Next, coil the rope by taking one end and creating a snake-like shape. Tuck the end underneath. Repeat with the rest of the dough balls. Watch my Scallion Pancake TikTok video to see the full process. 

Cook the Pancakes: 

1. Take one coiled ball and roll out into a 10-inch ish thin circle. It's okay if some scallions pop out, it happens to me every time.
2. Heat a large skillet with a healthy splash of oil, I use a 9 or 10 inch cast iron skillet. 
3. Transfer your rolled out pancake to the hot skillet and cook on medium-high heat for 3-4 minutes until it is golden brown, flip. Try to make your pancake as flat as possible so it browns evenly. I also like to flip several times and press down on different parts of the pancake so I can better control the browning. 
4. Once browned, remove from heat and place on a wire rack to cool. The wire rack will help keep it crispy. Repeat with the remaining pancakes and serve hot. I like to eat it plain but try it with chili oil or soy sauce. 

Preheat the oven to 200°F and start heating your waffle maker.

In a large bowl, whisk together flour, sugar, salt, and baking powder. set aside. 

Preheat oven to 450°F. Line a baking sheet (or two) with parchment paper or a silicone baking mat. Place wings on the baking sheet, skin side up, and lightly sprinkle with salt and pepper. Bake for 30-35 minutes until brown and cooked through. 

Meanwhile, in a saucepan, combine the rest of the ingredients, except the scallions and sesame seeds. Whisk well and cook on low heat until it becomes slightly thicker and saucy about 5-8 minutes. Remove from heat.