HOW TO PREPARE A CHEESE BOARD RECIPES

Steps:

• 1. Preheat the oven to 180ºC/gas 4 and line a baking tray with greaseproof paper.
  2. Lightly dust a work surface with flour and divide the pastry into two evenly sized pieces. Roll one piece of the pastry out to roughly the size of an A4 sheet of paper (no thicker than 2mm), with the longer side nearest to you.
  3. Spread the green basil pesto evenly over the pastry, leaving a 1cm border at the top, and lay 8 of the pancetta slices vertically on the pastry.
  4. Scatter over half the grated Parmesan and roll the pastry up into a tight spiral cylinder, starting with the longer edge closest to you.
  5. Brush the top edge with a little milk to seal and, using a sharp knife, slice the cylinder into 1cm thick pinwheels.
  6. Arrange the pinwheels on your lined baking tray, flatten each one slightly with your hand and pop in the fridge to chill while you prepare the remaining pinwheels.
  7. Repeat the above steps with the second sheet of pastry but use the red sun-dried tomato pesto in place of green.
  8. Bake both batches of pinwheels for about 15 minutes, until crisp and golden. Serve warm.

Steps:

• Preheat the oven to 350ºF.
• Add all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt to a large bowl. Mix until combined. Set aside.
• In another bowl, whisk together pumpkin puree, egg, melted butter (cooled), and vanilla extract until combined. Then, add these wet ingredients to the dry ingredients. Mix using a rubber spatula or a wooden spoon until just combined. Don't over-mix the batter.
• Grease the muffin tin with non-stick cooking spray or line with paper liners. Scoop the batter into the prepared muffin tin. Fill each liner about ¾ full. Set aside.
• Prepare the cream cheese filling. In a bowl, whisk together softened cream cheese, granulated sugar, all-purpose flour, milk, and vanilla extract until combined. Then, transfer the cream cheese filling to the piping bag. Fill each muffin with the cream cheese filling: dip the cut tip of the pastry bag into the center of the batter and slowly add the filling and lift the pastry bag to the top of the muffin. You need to add about 1 tbsp of cream cheese filling to each pumpkin muffin.
• Bake in the preheated oven for 15-20 minutes or until ready. Check the readiness of the Starbucks pumpkin cream cheese muffins using a toothpick inserted in the part without the filling, if it comes out clean - Starbucks pumpkin cream cheese muffins are ready. Then, remove the muffin tin from the oven and let Starbucks pumpkin cream cheese muffin cool slightly. Then, remove from the tin.