• Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray or line with muffin liners.
• Stir (or mix with hand mixer) together granulated sugar, brown sugar, pumpkin puree, and oil until smooth. Stir in salt, baking soda, pumpkin pie spice, and eggs.
• Add vinegar, milk, and flour and stir or mix until no lumps remain.
• Fill muffin cups about ¾ full. Bake for 15-22 minutes, or until a toothpick comes out clean from the center of the muffin. Cool slightly before eating.
• Store in an airtight container for up to 3 days or freeze for up to one month. To defrost, heat in microwave or let sit on the counter.

• Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray or line with muffin liners.
• Stir (or mix with hand mixer) together granulated sugar, brown sugar, pumpkin puree, and oil until smooth. Stir in salt, baking soda, pumpkin pie spice, and eggs.
• Add vinegar, milk, and flour and stir or mix until no lumps remain.
• Fill muffin cups about ¾ full. Bake for 15-22 minutes, or until a toothpick comes out clean from the center of the muffin. Cool slightly before eating.
• Store in an airtight container for up to 3 days or freeze for up to one month. To defrost, heat in microwave or let sit on the counter.

Make the Dough:

• Place apple cider in a microwave safe measuring cup. Heat for about seconds in the microwave, until it’s about 110-120°F. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature. Also, think very hot bathwater.) Add yeast and stir. Let it sit for a few minutes until it's foamy.
• Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the cider/yeast mixture and stir for a few seconds.
• Add 3 cups of flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If dough is still very sticky, you can add an additional 1/4 cup of flour, 1 tablespoon at a time.
• Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 1-3 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.

Fill Rolls:

• Stir together butter, brown sugar, cinnamon, and flour until it forms a paste.
• Place apple in a small microwave safe bowl and add a few tablespoons of water. Cover with plastic wrap and heat for 2-3 minutes, or just until the apples start to soften. Drain really well and pat them dry. Let cool at least 10 minutes before filling.
• Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with the chopped apple and nuts (if using).
• Roll the dough up tightly from the long end. Decide how many rolls you want. Divide the dough into 12 rolls. Place rolls in a 9×13-inch pan that's been sprayed with nonstick cooking spray.
• Cover the rolls with plastic wrap.

Rising and Baking: Overnight or Right Away

• If you want to make these the night before: once they're covered with plastic wrap, place in the refrigerator overnight. Before baking, remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating.
• If making the same day (right away), allow the rolls to puff and almost double in size, about one hour, before baking.
• When ready to bake, preheat oven to 350°F. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown.

Make the frosting:

• Whisk the melted butter and softened cream cheese until mostly smooth. If your cream cheese is too stiff, you can use a hand mixer. Whisk/beat in powdered sugar and 3 tablespoons apple cider. Add more cider as you want for consistency. Pour over warm rolls and serve.

• Preheat oven to 350°F. Grease and flour a 9×13-inch pan or two 8-inch round cake pans, or 24 cupcakes.
• Whisk salt, baking powder, baking soda, cinnamon, ginger, cloves, allspice, nutmeg, and flour in a medium bowl.
• Whisk eggs until beaten, then whisk in oil, applesauce, vanilla, brown sugar, and molasses. Whisk until combined, then add dry ingredients and stir with a spatula or wooden spoon until just combined.
• Place batter in pan (or divide amongst pans evenly). Bake until a toothpick comes out clean or with just a few crumbs, approximately 26-30 minutes for a 9×13-inch pan. Top will brown considerably.
• Let the cakes completely cool before removing from the pan and frosting.
• To make the frosting: beat cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, until the mixture comes together, then add vanilla and salt. Beat until smooth. Frost top of cake (or frost layer cake as desired). For a 9×13-inch pan, you’ll use about ¾ of the frosting, but you’ll need all of it for a layer cake.
• Store loosely covered in the refrigerator for up to 3 days. Cake can be frozen with or without frosting for up to 3 months.

• Preheat oven to 350°F. Line a 9×13” pan with foil and spray with cooking spray.
• Cream brown sugar, peanut butter, and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix.
• Stir in 2 cups of the chopped Butterfingers.
• Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
• Sprinkle the remaining 1 cup of chopped Butterfingers over the top and press lightly to make them stick to the surface.
• Bake for about 22-25 minutes. (Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.

Make the Filling:

• Stir melted butter, brown sugar, and granulated sugar in a medium bowl. Add milk and salt and stir, then stir in flour. Stir in chocolate chips. Scoop 12 1-tablespoon balls of dough onto a cookie sheet covered with wax paper. Divide the remaining dough into 12 balls for topping the cupcakes. Chill until cupcake batter is ready.

Make the Cupcakes:

• Preheat oven to 350°. Line cupcake tins with liners.
• Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl.
• Whisk hot water, oil, vinegar, and vanilla in a large measuring cup.
• Add liquid ingredients to wet ingredients and whisk until smooth.
• Divide batter among liners, filling approximately half full. Add one cookie dough ball to each cupcake, pressing lightly to mostly have it covered with batter.
• Bake for 15-20 minutes until a toothpick comes out clean. Cool before frosting.

Make the Frosting:

• Beat the butter until smooth in a large bowl or stand mixer. Add brown sugar and beat until creamy and fluffy, 2-3 minutes.
• Add vanilla, heavy whipping cream and salt and mix until combined.
• Reduce mixer to medium-low speed and while mixer is running, slowly add powdered sugar and mix until smooth, about 1-2 minutes. Then increase the mixer to medium-high and beat until fluffy and light, about 5 minutes.
• Frost cupcakes as desired, sprinkling with extra mini chocolate chips and/or a mini cookie.

• Stir butter with brown sugar and granulated sugar. Mix in salt, vanilla extract, and 1 tablespoon milk and stir until smooth.
• Add flour and mix until smooth. If frosting is too thick, add additional milk to thin (you want it spreadable but not runny). Stir in chocolate chips.
• Frost cupcakes or cake as desired.
• Store in refrigerator for up to 3 days. Freeze frosting for up to 2 months.

• Add cider to a saucepan. Bring to a boil over medium heat, then reduce the heat to maintain a simmer. Simmer until it has reduced to approximately ¾ cup (approximately 7-10 minutes). Pour into a bowl or measuring cup and allow to cool to room temperature.
• Preheat oven to 350°F. Spray a donut pan with nonstick spray.
• Whisk flour, baking powder, baking soda, spices, and salt in a medium bowl. Set aside.
• In a large bowl, whisk the reduced apple cider, melted butter, and both sugars until smooth. Add the milk, egg, and vanilla; whisk until well combined. Use a spatula to fold in the dry ingredients until just combined.
• Transfer the batter to a gallon-size zip-top bag or a piping bag. Cut off the tip and use this to pipe the batter into the donut pan.
• Bake standard-size donuts for 12-14 minutes; bake mini donuts for 9-11 minutes. Donuts are done when the tops are golden and a toothpick inserted in the fattest part of the donut comes out clean.
• Allow donuts to cool in the pan for 3-5 minutes. Run a knife or small offset spatula around the outside edges of each donut and remove from the pan to a wire rack.
• In a shallow bowl, whisk together the granulated sugar and spices. While the donuts are still very warm, coat in the spiced sugar mixture.
• If your donut pan is not big enough to bake all of the donuts in one round, clean and re- spray the pan and repeat baking with remaining batter as needed.

• Run a slice of lemon around the rim of a martini or champagne glass. Place sugar in a shallow bowl and turn the glass upside down to coat the rim.
• Add gin, lemon juice, and simple syrup to a shaker with ice. Cover and shake.
• Pour vodka mixture into martini glass. Top off with champagne or prosecco. Garnish with a cherry.

• Preheat oven to 425°F. Place crust in 9-inch pie plate.
• Partially blind bake the crust: poke holes in the bottom of the crust with a fork. Line the crust with parchment paper and fill with dried beans or pie weights (dried rice and lentils work too). If you're using my pie crust recipe, bake about 20 minutes, checking that the crust is browned (but the bottom won't be completely done yet, that's ok). If you're using a Pillsbury crust, it'll only take about 10 minutes to partially bake. Carefully remove parchment and pie weights.
• Lower oven temperature to 300°F.
• Whisk water, sugar, cornstarch, salt, lemon juice, and lemon zest in a medium saucepan. Place over medium-low heat and cook, stirring often, until it’s thick and bubbly.
• Place egg yolks into a medium sized bowl. Whisk them gently. Once the lemon mixture is thick and bubbly, carefully pour about half the lemon mixture into the egg yolks, whisking constantly, then place the egg mixture back into the pan with the remaining lemon mixture, continuing to whisk. You want to avoid scrambling the eggs. Bring to a gentle boil, then cook for 2 minutes. Remove from heat and stir in the butter until melted.
• Strain the mixture to remove any bits of egg. Pour mixture into the prepared pie crust. Cover with plastic wrap while you prepare the meringue and keep it hot (the meringue needs to go onto hot filling).
• Place egg whites, cream of tartar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment (or you can use a large bowl with a hand mixer). Beat on high speed until soft peaks form (if you remove the beaters the tips curl slightly) and then continue mixing while gradually adding the granulated sugar. Continue mixing until stiff peaks form (they’ll be glossy and stand straight).
• Spread the meringue on the top of the lemon mixture in decorative peaks, being sure that the meringue touches the crust and no lemon shows through. Bake about 30 minutes or until the meringue is browned. Cool at room temperature for one hour, then chill at least 5 hours before slicing.