Thanksgiving

(1.1 g) nutmeg (1.3 g) cinnamon (1.3 g) nutmeg (1.32 g) ground cinnamon (1.4 g) salt (1.5 g) ground ginger (10 g) baking powder (100 g) granulated sugar (109 g) vegetable oil (11.2 g) kosher salt (110 g) brown sugar, packed (110 g) light brown sugar (113 g) maple syrup (113 g) unsalted butter (115.5 g) heavy whipping cream (118.3 g) water (12 g) baking powder (12 g) salt (12.5 g) light brown sugar (120 g) Biscoff cookie butter (120 g) all-purpose flour (120 g) buttermilk (120 g) sour cream (120 g) whole milk (13.6 g) olive oil (150 g) cinnamon chips (150 g) granulated sugar (150 g) light corn syrup (150 g) pecans (150 g) semi sweet or dark chocolate chips (165 g) brown sugar (165 g) dark brown sugar (165 g) light brown sugar (165 g) packed brown light brown sugar (165 g) packed dark brown sugar (169.5 g) unsalted butter (173.25 g) heavy cream (173.25 g) whipping cream (175 g) honey (180 g) all-purpose flour (187.5 g) powdered sugar (2 g)ground ginger (2.1 g) cinnamon (2.1 g) pure vanilla extract (2.4 g) salt (2.6 g) ground cinnamon (2.6 g) nutmeg (2.64 g) cinnamon (2.64 g) nutmeg (2.8 g) kosher salt (2.8 g) salt (200 g) granulated sugar (21 g) baking powder (218 g) olive oil (218 g) vegetable oil (220 g) brown sugar (220 g) granulated sugar (225 g) cream cheese (225 g) pumpkin puree (226 g) butter (226 g) butter melted (226 g) unsalted butter (226 g) unsalted butter room temperature (226 g) unsalted butter, slightly cold (231 g) heavy whipping cream (231 g) whipping cream (236 g) apple cider (240 g) buttermilk (240 g) milk (240 g) water (25 g) granulated sugar (250 g) granulated sugar (250 g) powdered sugar (28 g) light corn syrup (3 g) ground ginger (3 g) nutmeg (3 g) salt (3 g)salt (3.9 g) ground cinnamon (3.9 g) ground ginger (300 g) buttermilk (300 g) chopped pecans (300 g) granulated sugar (300 g) pecans (300 g) sugar (300g) store bought gingersnap cookies, the really crunchy ones (300g) whole milk (330 g) light brown sugar (339 g) unsalted butter (345 g) cake flour (346.5 g) heavy cream (350 g) sugar (360 g) all-purpose flour (360 g) flour (360 g) heavy whipping cream (360 g) white chocolate (made with cocoa butter - this can be a bar chopped or chips) (380 g) dulce de leche (390 g) all-purpose flour (4 g) baking powder (4 g) baking soda (4 g) ground cinnamon (4 g) ground ginger (4.2 g) lemon extract (4.2 g) maple extract (4.2 g) pure vanilla extract (4.2 g) vanilla (4.2 g) vanilla bean paste (4.2 g) vanilla extract (400 g) granulated sugar (400 g) pumpkin purée  (42.3 g) unsalted butter (42.37 g) unsalted butter (42.4 g) unsalted butter (428 g) heavy whipping cream (43 3 g) heavy cream (43 g) white wine vinegar, distilled vinegar or lemon juice (43.3 g) heavy whipping cream (43.3-57.75 g)heavy whipping cream (44.36 g) water (44.4 g) water (45 g) milk (45 g) quick cooking oats (450 g) pumpkin purée (452 g) unsalted butter (480 g) heavy whipping cream (480 g) homemade ricotta (480 g) ricotta cheese (5.28 g) ground cinnamon (5.6 g) kosher salt (5.6 g) salt (5.6 g)salt (500 g) chopped fresh figs (55 g) brown sugar (56.25 g) pure maple syrup (56.5 g) unsalted butter, cold (57.5 g) apple cider vinegar (57.75 g) heavy cream (57.75 g) heavy whipping cream (59 g) water (59.15 g) water (6 g) kosher salt (6 g) salt (6.3 g) vanilla (60 g) water (60.5 g) fresh lemon juice (600 g) mashed sweet potatoes (62.5 g) powdered sugar (625 g) powdered sugar (65.6 g) molasses (65.62 g) honey (66.6 g) granulated sugar (66.67 g) granulated sugar (7.8 g) ground cinnamon (73 g) brown sugar, packed (73 g) light brown sugar, (75 g) light corn syrup (75 g) powdered sugar (750 g) powdered sugar (77 g) heavy cream (8 g) baking powder (8 g) cinnamon (8.12 g) cornstarch (8.4 g) pure vanilla extract (8.4 g) vanilla (8.4 g) vanilla extract (87.5 g) honey (875 g) powdered sugar (93.75 g) powdered sugar (960 g) whole milk *This buttercream is on the softer side and less stable than my typical buttercream recipes. I don't recommend piping with this recipe. *This buttercream makes enough to fill and frost the cake. If you want additional buttercream for piping *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch. 100 g almond flour 110 g brown sugar 113 g unsalted butter, melted 165 g light brown sugar, packed 2 sticks (226 g) unsalted butter, room temperature 220 g brown sugar, packed 28 g light corn syrup or honey 3 sticks (339 g) unsalted butter 300 g buttermilk, room temperature 320 g all-purpose flour 37.5 g light corn syrup 375 g powdered sugar, measured then sifted 4.2 g almond extract 41 g light corn syrup 5.3 g cinnamon 5.3 g ground ginger 6 g cinnamon 9 g salt Biscoff caramel, Generous pinch of salt Toffee bits - Skor or Heath Bar pieces applewood smoked bacon can caramel, cream cheese dark chocolate each of dark eggs finely ground gingersnap cookies honey jar large Granny Smith apples large eggs large marshmallows large or extra large eggs large white marshmallows marshmallow fluff mascarpone milk chocolate molasses of salt orange food gel pear jam pecan butter plain goat cheese roughly chopped gingersnap cookies shredded green apple slivered almonds unsalted butter white chocolate  (18 g) baking powder