• Place butter in a pot on stove. Gently warm to melt, and continue to cook, stirring often, until the butter is browned. Set aside to cool.
• Preheat oven at 350 degrees. Line 9×13 pan with foil and apply nonstick spray or butter.
• In a large bowl, combine both sugars, salt, vanilla extract, and baking soda. Beat in the egg until everything becomes smooth and creamy.
• Add the browned butter, scraping the bottom of the bowl to incorporate everything. Mix in rye flour. Fold in chocolate chips.
• Dollop the dough into the pan. Use hands to press out as evenly as possible. Place a small piece of waxed paper on top, then use a heavy glass on top of that to fully compress dough, making sure to get all of the edges. Sprinkle turbinado sugar over the top.
• Bake for 20 to 24 minutes, until dough is set. Remove from oven. Cool completely before slicing into bars.
• These bars will keep well at room temperature, in a sealed container, for up to 4 days. They can also be frozen soon after baking, and will thaw fast for a treat at a future date.

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Make cake

• Preheat oven to 350 degrees. Cut parchment paper to fit in the bottom of a 9-inch cake pan. Apply nonstick spray with flour inside cake pan, then place parchment and spray again, being sure to coat the interior sides.
• Beat butter and sugar until fluffy, stopping to scrape sides of bowl. Add eggs, one at a time. Add vanilla.
• In another bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk/soured milk, beating just until combined. Spoon batter into prepared pan.
• Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pan for 10 minutes, then remove to let it cool completely on a wire rack.

Make frosting

• After the cake is completely cool, make the frosting.
• Beat butter until creamy. In another bowl, sift together confectioners’ sugar, cocoa, and salt. Add cocoa mixture to butter, beating until combined. Stir in buttermilk/soured milk until it reaches a spreadable consistency. Use an offset spatula to adorn cake. Add sprinkles on top.

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• Preheat oven at 350 degrees. Line a 9×13 pan with foil and apply nonstick spray or extra butter.
• In a bowl, combine the three crust ingredients, cutting in the butter until everything is crumbly. Spread out on bottom of prepared pan. Use a piece of wax paper and a heavy glass to press down crumbs into an even layer. Bake for 15 to 20 minutes, until set and golden.
• In a large bowl, beat together flour, sweetened condensed milk, cocoa powder, egg, vanilla, and baking powder. Scrape the bottom of the bowl to be sure to combine everything. Fold in chocolate chips.
• Bake for 20 to 25 minutes, until the middle is no longer jiggly and passes the toothpick test.
• Cool completely, speeding process in fridge, if desired. Use the foil to lift the brownies onto a cutting board. Slice into bars. Store in sealed container at room temperature.

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• In the bowl of the rice cooker, place shallots, garlic, arborio rice, wine, 2 cups broth, 4 Tablespoons butter in pieces, salt, and pepper. Close the lid and set to cook on WHITE RICE SETTING.
• As soon as the timer goes off, set the rice cooker to WARM if it does not automatically do so. Open the lid and add the lemon juice, peas, Parmesan, and 1 cup broth. Cut the last 4 Tablespoons of butter into pieces and add to bowl. Stir until the butter and cheese are melted–this is the hardest part of the whole recipe, as the bowl may be quite full.
• Drizzle in more broth about 1/4 cup at a time, stirring well after each time, until the risotto reaches the desired consistency. (Note that having leftover broth may be a good thing if you also have leftover risotto, as the risotto will thicken a lot when chilled and will need some broth stirred in to loosen it during reheating.)
• Once the consistency is right, add more cheese, salt, and pepper, if desired. Serve risotto by itself or with added meat such as chicken, and of course, more of the white wine to wash down the food.

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• Line a rimmed baking sheet with foil. Preheat oven or air fryer at 325 degrees.
• Combine brown sugar, vanilla, and salt in a small bowl. Set aside.
• Measure pecans into the baking pan. Pinch off some of the soft butter and rub it into the pecans. Repeat until all of the butter is coating the pecans. Pour on the sugar mix and stir to coat.
• Bake pecans for 5 minutes. Stir. Bake 10 more minutes. Taking care, because this stuff is hot, scoop up any liquified sugar and coat the nuts. Transfer the pecans to a plate or another pan to cool.
• Start enjoying after the nuts have cooled to a safe level. Store in a sealed container at room temperature for upwards of 3 weeks.

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• The base recipe is written for the food processor, but the ingredients can be mixed by machine or hand as well, though the crumb will not be as fine.
• Preheat oven at 325 degrees. Use a baking spray with flour to fully coat every nook and cranny on the interior of the bundt or tube pan.
• Start by making the streusel. In the food processor, combine the flour, butter, brown sugar, cinnamon, and pecans. Pulse until everything is ground down. Transfer to another bowl. Wipe out food processor (no need to do a thorough wash).
• Now it's time for the cake batter. In a separate bowl, combine flour, baking powder, baking soda, and salt. In the bowl of the food processor, blend together sugar, eggs, sour cream, and vanilla until smooth. Gradually pour in the melted butter. Add the dry ingredient mix, pulsing until just combined.
• Pour about half the batter into the bundt pan. Sprinkle the streusel to cover. Pour on the other half of the batter. Smooth out the top.
• Bake for 50 to 60 minutes, until a toothpick plunged into the center comes out clean. Cool for about 20 minutes, then carefully invert onto a rack to cool.
• After the cake is fully cool, mix up the glaze. The result should be thick and smooth. Place cake on cutting board or serving dish. Drizzle glaze over cake so it oozes down the sides. Let set about 2 hours, speeding the process in fridge, if desired.
• Slice and serve. Keeps well at room temperature for at least 4 days. Cake pieces can also be individually wrapped and frozen.

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• Prep mini muffin pans(s) by applying a heavy coating of nonstick spray in the wells. Note that the recipe makes about 70 mini muffins, so having multiple pans will speed up the process. Preheat the oven at 350 degrees.
• In a large bowl, mix together the cake mix, eggs, oil, and Irish coffee creamer. Once there are no clumps, add the chocolate chips. Batter will be a little runny.
• Use a teaspoon scoop to fill the wells about 2/3 full. Do NOT fill to top, as they will grow during baking.
• Bake for 10 to 12 minutes, until the tops are springy and the innermost muffins pass the toothpick test. Cool in pan for 10 minutes. Use a fork to pry them out and onto a rack to cool. If some chocolate chips stick to the pan, try to pop them back into the muffins… or just eat them.
• If you’re reusing the pan to do another batch, use a paper towel to swipe out the wells before adding fresh nonstick spray. Refill with batter and continue.
• Once the muffins are cooled, place them close together in rows on parchment paper.
• Mix the glaze ingredients to form a thick glaze. Either drizzle lines across the muffins or add a small spoon onto each. Let set an hour or so until glaze is firm.
• Store in a sealed container in the fridge or at room temperature.

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