Make the crust

• Preheat oven at 350 degrees. Line a 15×10 jelly roll pan with a long strip of aluminum foil. Apply nonstick spray or butter.
• Beat together crust ingredients until they resemble coarse crumbs. Press into base of prepared pan.
• Bake for 20 to 25 minutes, until lightly browned and set.

Make the filling

• In a large microwave-safe bowl, heat the corn syrup and chocolate in 30 second increments on high, stirring during each pause, until the mix is melted and combined. Stir in the sugar, eggs one at a time, and vanilla. Scrap the bottom of the bowl to make sure everything is incorporated, then fold in the pecans and stir to coat. Pour to cover the warm crust.
• Bake for another 35 to 40 minutes. It should be firm along the sides and not jiggly in the middle. Cool at room temperature, speeding process in fridge if desired.
• Either cut in pan or use foil to lift out contents to slice into bars. Store at room temperature. If stacking in a container, place waxed paper strips between the layers.

OM NOM NOM!

• Preheat oven at 400 degrees. Line a baking sheet with parchment paper.
• In a large bowl, combine flour, cocoa, sugar, baking powder, and salt. Use a pastry cutter or a butter knife and fork to cut in the butter, reducing it to pea-size and smaller. Mix in the half & half. Fold in the chocolate chips to distribute.
• Turn out dough onto a lightly floured surface to bring it together. Pat it out into a cohesive 1-inch-thick circle. Cut into 8 wedges. Place in fridge to chill for 15 minutes.
• Space out wedges a bit on sheet; they will spread! Bake for 25 to 30 minutes, until the tops are set and the scones sound hollow when tapped. They should be over 190-degrees if tested with a thermometer. Let them cool on pan for 10 minutes, then move to wire rack to fully cool.
• Mix glaze ingredients together, adding just enough half & half to make it thick and drippy. Drizzle over scones. Let set, then eat. Scones can be stored at room temperature in a sealed plastic bag for up to 3 days, or frozen for weeks.

OM NOM NOM!

• In a large bowl, mix together butter, sugar, and vanilla bean paste/extract until just combined.
• In another bowl, combine flour, cinnamon, and salt. Gradually beat the dry ingredients into the moist, adding in a trickle of water here and there. Dough should come together, cohesive.
• On a floured surface, roll out dough to 1/4 inch thickness. Use a cookie cutter to shape cookies, placing close together to fit as many together as possible. Mix together topping ingredients and sprinkle upon all cookies.
• Chill shaped cookies for at least 30 minutes.
• Preheat oven at 350. Line another baking sheet with parchment paper. Transfer cookies to the newly-prepared sheet, slightly spaced out.
• Bake for 15 to 20 minutes for small cookies, adjusting the time for larger ones. The edges should look set and the middle shouldn’t be gooey. Let cookies set a few minutes, the transfer to a rack to cool.
• Store cookies at room temperature in a sealed container.

OM NOM NOM!

• Preheat oven at 350 degrees. Line baking sheet with parchment paper.
• Stir together cake mix, oil, and eggs until it becomes cohesive. Use a small scoop or spoon to shape dough into small balls, spacing out on cookie sheet. Bake 8 to 10 minutes, until set. Cool completely.
• Mix the glaze ingredients together. Use the back of a spoon to spread glaze atop each cookie. Immediately add sprinkles. Leave them out until glaze is set.
• Store cookies in a sealed container with waxed paper between the stacked layers. Keeps for at least 2 days.

OM NOM NOM!

• In a large food processor, pulse together flour, sugar, and salt. Add about a third of the butter and pulse. Add the remaining butter and pulse into it’s the size of peas. Add the vanilla paste, bourbon, and 2 tablespoons of cold water. Pulse until it comes together, adding a little more water if needed.
• Turn dough out on a surface to knead until it fully comes together. Flatten it into a disc and wrap in plastic to chill for at least an hour or up to a few days. It’s also great to freeze for future pies.

OM NOM NOM!

• Preheat oven at 425 degrees. Place a cookie sheet in oven to heat up as well.
• Line the crust with foil and fill with dried beans or pie weights. Place on hot cookie sheet and bake for 15 to 20 minutes, until turning lightly golden at edges. Carefully use foil to lift out beans/weight, setting them on another baking sheet.
• Continue to bake crust another 5 to 10 minutes, until dry across bottom. Set aside and begin making filling.
• Lower oven temperature to 375 degrees. Place the cookie sheet back in the oven to stay hot.
• On the stovetop, place the heavy cream, bourbon, and cinnamon stick in a small-sized pot. Bring to a simmer on medium-high heat.
• Transfer the hot liquid to a sturdy mixing bowl and let cool slightly. Mix in the pumpkin, the eggs one at a time, both sugars, and the pie spice. Once everything is combined, remove the cinnamon stick and throw it away.
• Pour filling into the crust. Place pie on hot cookie sheet. Bake for 60 to 75 minutes, checking near the hour point to cover the edges with strips of foil if it is getting too brown. When the pie is done, it is not jiggly in the middle and a butter knife inserted into the center comes out clean.
• Cool completely, then cover with foil to store in the fridge or at room temperature. Serve with Cool Whip or whipped cream.

OM NOM NOM!

• Preheat oven at 350 degrees. Line a 9×13 pan with foil and add nonstick spray.
• In a big bowl, combine flour, oats, confectioners’ sugar, pie spice, baking powder, and salt. Use fingers or a knife with fork to mash in the butter until the mixture starts to turn clumpy.
• Press about 3/4 of the dough into the pan. Press down with hands, or use a piece of waxed paper and a heavy glass. Spread the pumpkin butter/spread on top using an uneven spatula. Crumble the reserved dough over the top.
• Bake for 40 to 45 minutes. Top should just be tuning golden and pass the toothpick test in the middle. Cool to room temperature, speeding process in fridge, if desired. Use foil sling to lift onto a cutting board to slice into bars.
• Store sealed at room temperature or in fridge. Best eaten within 2 days.

OM NOM NOM!

• Preheat oven at 325 degrees. Generously coat interior of pan with nonstick spray with flour.
• In a medium bowl, combine flour, baking powder, and salt. Set aside.
• In a large bowl, beat together eggs, pumpkin puree, sugar, and butter. Combine the dry ingredients with the wet. Batter may be lumpy.
• Use the now-empty bowl from the dry ingredients to hold 3 cups of the batter. Stir in the sifted cocoa powder and vanilla, mixing until this portion of batter is one color.
• To the other portion of batter, add the cinnamon and stir to spread throughout.
• Add spoonfuls of each batter to the pan in an alternating pattern. Smooth out the top, but don’t swirl a knife through.
• Bake for 60-70 minutes, until a toothpick plunged into the cake comes out clean. Let cool in pan 20 minutes, then carefully invert onto a rack to cool completely.
• Before serving, sprinkle confectioners’ sugar over the top. Store covered at room temperature. Pieces can also be individually wrapped and frozen.

OM NOM NOM!

Make crust

• Preheat the oven to 325 degrees. Line an 8×8 square pan with foil and apply nonstick spray.
• In a medium bowl, beat the butter and brown sugar until smooth. Scrape the bowl and add the flour and salt. Continue to beat until the mixture is somewhat crumbly; if you squeeze a clump, it should hold together.
• Transfer the crust mixture to the prepared pan. Press down into an even layer. Use a fork to dock it all over.
• Bake crust until lightly golden, 20 to 25 minutes. Remove it from the oven.
• Increase oven temperature to 350. Set aside crust to cool while filling is prepared.

Make filling

• Place the apples and lemon juice in a big bowl and stir to coat.
• In a large skillet, melt the butter over medium-high heat. Add the spice and stir.
• Carefully add the apples to the skillet and stir to coat. Continue to stir occasionally for about 5 minutes.
• Sprinkle sugar evenly over the apples. Cook and continue to stir occasionally for 6 to 10 minutes. The apples will likely release a lot of liquid. If this evaporates down to become a mere sticky mixture, great. If not, use a slotted spoon to drain-off the apples and set them aside in another dish to cool while the topping is prepared.
• (What to do with that leftover liquid, if you have some? You can simmer it down to create a thick syrup to use on the bars or on something like ice cream, or drink it straight. Seems tragic to let it go to waste!)

Make topping

• In a medium bowl, combine flour, brown sugar, and pie spice. Mash in the butter until crumbly.

Assemble and bake

• Transfer the cooked and cooled apples to top the crust, spreading into an even layer. Sprinkle the topping over the apples.
• Bake for 35 to 40 minutes, until the topping is light golden brown. A fork stabbed into the top should confirm the apples are tender.
• Cool bars at room temperature, then move to fridge to chill before cutting. Use foil to lift contents onto a cutting board to slice.
• Store bars at room temperature or in the fridge in a sealed container. They can also be individually wrapped and frozen.

OM NOM NOM!

• Preheat oven at 350. Line 9×13 pan with foil and apply nonstick spray.
• In a large bowl, beat butter and sugar until creamy. Stir in cocoa powder and golden syrup. Add eggs one at a time. Add the flour, mixing until no white is showing. Fold in the white chocolate and walnuts.
• Pour batter into prepared pan. Bake for 40-45 minutes, until the middle passes the toothpick test. Let cool completely.
• Bring cream, milk and golden syrup to a boil. Take the saucepan off heat. Add the chocolate and keep stirring until it melts to smoothness.
• Spread glaze over brownies and sprinkle on more walnuts for decoration. Place in fridge to set. Use foil to lift contents onto a cutting board to slice into bars.
• Store brownies in a covered container in the fridge, using waxed paper between layers if they are stacked.

OM NOM NOM!

• In a mixing bowl, beat together brown sugar and butter until creamy. Add sour cream, egg, and vanilla. Mix in the flour, baking powder, and baking soda. Fold in the cashews, cranberries, and white chocolate.
• The dough will be very sticky, and chilling it will make it slightly easier to work with; chill for at least 2 hours, or freeze until a later point.
• Preheat oven at 375 degrees. Line a baking sheet with parchment paper. Use a small scoop or teaspoon to dole out balls of dough spaced out on the sheet. Bake for 11 to 14 minutes, until set with tops just turning golden.
• Cool completely then store in sealed container at room temperature. Cookies will keep for at least 2 days.

OM NOM NOM!