• Cream together the butter, cream cheese, and both sugars. Add the egg, vanilla, and maple flavor. In another bowl, sift together flour, baking powder, and salt. Gradually incorporate the dry ingredients with the wet. Fold in white chocolate chips and pecan pieces.
• Cover dough and chill for at least two hours or overnight.
• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• Use a large cookie scoop or tablespoon to shape dough into rounds. Place spaced out on cookie sheet.
• Bake for 13 to 16 minutes, until the top is just starting to gain a golden tint. Let set for a few minutes before moving to a rack to cool. Once the cookies are completely cool, make the glaze.
• Combine glaze ingredients in a bowl. Transfer to a piping bag with small tip or a freezer bag with a corner snipped. Pipe lines over the cookies. Let set at least an hour before packing cookies into a sealed container. If stacking cookies, use strips of waxed paper between layers.

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• Cream together the butter and date sugar. Add the egg and vanilla. Scrape the bottom of the bowl to incorporate everything.
• In another bowl, combine flour, baking soda, baking powder and salt.
• Slowly add the dry ingredients to the wet, mixing until no white streaks remain. Fold in chocolate chips and date pieces.
• Wrap the dough in plastic wrap and place in fridge to chill for at least 8 hours, overnight, or a few days. Alternatively, it can also be frozen and then thawed in the fridge.
• When it’s baking time, line an 8×8 or 9×9 pan with foil. Apply nonstick spray or coat with soft butter. Preheat oven at 325 degrees.
• The cold dough will be quite stiff. Leave at room temperature for 20-30 minutes, then break into pieces to press into prepared pan, forming a thick, even layer.
• Bake for 20-25 minutes, until the middle passes the toothpick test.
• Let cool completely. Use foil to lift contents onto a cutting board. Slice into bars. Store in a sealed container at room temperature.

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• Preheat oven at 350 degrees. Line a rimmed baking pan with aluminum foil.
• Place all ingredients in a medium pot. Stirring all the while, bring to a boil. Immediately reduce heat to cook at a simmer for 5 to 10 minutes, until mixture has thickened to coat the walnuts.
• Spread the nuts evenly on the prepared baking pan. Bake for about 15 minutes, until the coating is quite thick.
• Transfer to another rimmed baking pan or plate that is heat-resistant, and use a spatula to stir and toss the walnuts for a couple minutes to break apart any large clumps and start the cooling process.
• Enjoy eating as soon as they are cool enough to handle. Let cool completely before placing in a sealed container at room temperature. Walnuts will keep for several weeks.
• Enjoy eaten straight, with cheese, in salads, on ice cream, or in various other ways.

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• 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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