breakfast

• Line a 9x9 or 8x8 square pan with foil and apply nonstick spray. Set aside.
• In a bowl, measure out the quick oats, almond flour, and macadamia nuts. Also set aside.
• Place the cashew butter, honey, and salt in a large pot on the stove. Bring the temperature to medium, stirring everything until it is melted and combined. Remove from heat and stir in the vanilla extract.
• Pour the dry ingredients into the wet and stir until fully incorporated. Dump the mix into the prepared pan. Use a piece of waxed paper and a heavy glass to compress the contents into an even layer. Sprinkle white chocolate chips across the top and quickly press in by hand, as they will soften fast on the warm dough.
• Set pan in fridge to chill for at least 30 minutes.
• Use foil to lift square onto a cutting board. Slice into desired sizes. They keep in the fridge, in a sealed container, for as long as a week, and as long as a month in the freezer. If stacking, place wax paper between the layers.

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• Preheat oven at 350-degrees. Line a 13x9 baking pan with foil and apply nonstick spray or butter.
• In a big bowl, cream together butter and sugar until light and fluffy, scraping bottom of bowl as necessary. Follow up with the eggs, vanilla, and cookie butter, until blended.
• Gradually mix in the flour and baking powder.
• Spread about 2/3 of the batter in the prepared pan. Spread the jelly but not quite to the edges. Dollop the remaining dough all over the top.
• Bake for 25 to 30 minutes, until the surface is golden and not jiggly, with the middle passing the toothpick test.
• Cool completely at room temperature or in the fridge. Use foil to lift contents onto a cutting board to parcel into bars. Store in a sealed container with waxed paper or parchment paper between the layers, either in the fridge or on the counter.

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• Mix flour and confectioners' sugar in a large bowl. Add pieces of butter and rub in with fingertips to break into smaller, flatter morsels. Make a well in the middle and add the beaten egg and one tablespoon of water. Use fingers to work in a bit before adding the second tablespoon.
• Work dough until it begins to lump together! Drizzle in tiny increments of additional water, if needed, to make it cohesive. The dough should be able to come together in a ball, not gluey.
• Wrap dough in plastic wrap and stash in fridge for at least 20 minutes--or for a few days, or freeze until ready to use.
• When ready to blind-bake crust, preheat oven at 375-degrees (180 C, Gas 5). Lightly grease pie plate.
• Lightly flour work surface. Use rolling pin to roll dough into proper size for your pan, at about 1/2 cm thickness. Gently set dough into dish and press into place. Make sure excessive amounts of dough don't stick out over the edge but do NOT trim exactly to edge yet.
• Cover the pastry surface with parchment paper. Use dried beans or other pie weights to completely fill plate. If using a 9-inch pie plate, bake for 20 to 25 minutes, until crust takes on a light golden color; for a smaller plate, reduce time and monitor color.
• Use parchment to lift out pie weights. Use a knife to trim excess dough from edge to form a nice, neat line. Follow filling recipe from here on and bake again as necessary.

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• Preheat oven at 375-degrees (190C, Gas 5).
• Warm the lemon curd in the microwave for only 5-10 seconds, long enough to make it looser and more spreadable. Brush all over the bottom of the crust.
• In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Add almond flour, flour, and lemon zest. Follow up with a tablespoon of lemon juice and the milk. Mix until just cohesive.
• Pour filling into crust. Bake for 25 minutes, or until it passes the toothpick test in center. If parts of the filling uplift in crazy ways, worry not--it should even out as it cools.
• Cool pan for an hour at room temperature for an hour to set. Cut into it then, or chill in fridge to enjoy later. Keep stored in fridge with foil covering.

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• In a large bowl, mix together flour, salt, baking powder, sugar, and cinnamon. Melt the 3 tablespoons of butter so they can cool a few minutes. Preheat waffle iron.
• In a separate bowl, beat the egg with the milk, melted butter and vanilla extract. Pour the milk mix into the dry ingredients until just combined.
• Apply non-stick spray to the waffle maker. Use a 1/2 cup to add batter to the iron and close the lid. While the waffle cooks, melt the butter for the topping and in a separate bowl combine the cinnamon and sugar.
• Remove the waffle from the iron. Brush butter all over a side, then sift or spoon the cinnamon and sugar over it. Flip over waffle and repeat. Add more batter to the waffle iron and repeat the process.
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Make the filling

• In a small bowl, mash together the cream cheese, white sugar, lemon zest and 1 Tablespoon of lemon juice; reserve the remaining juice for the glaze. Once the filling is combined, spoon it into a piping bag with large tip or a gallon Ziploc bag with the corner cut off.

Make the cake

• Preheat oven at 350-degrees. Apply nonstick spray to a large bundt pan.
• In a big bowl, cream together the butter and eggs. Add the cake mix, scraping bottom of bowl as needed. Add the lemon curd, beating until mix turns fluffy.
• Spoon about half the cake mix into the prepared pan. Pipe the filling in a circle around the top of the batter. Try to keep the filling from touching the sides. Add the rest of the batter on top and smooth it out.
• Bake for 40 to 45 minutes, until the middle passes the toothpick test.
• Cool on a wire rack about 20 minutes, then invert the cake onto a wire rack to completely cool.

Make the glaze

• Whisk together the confectioners' sugar, 1 Tablespoon lemon juice, and 1 Tablespoon lemon curd to form a thick yet oozy glaze. If necessary, add more juice or water to thin, or more confectioners' sugar to thicken. Drizzle atop cake.
• Store under a cake dome or plastic wrap in fridge.

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• Preheat oven at 350-degrees. Zest and juice lemon. Set aside zest, and soak cranberries in juice.
• Line a large baking sheet with parchment paper.
• In a medium bowl, mix together flour, baking powder, cinnamon, and salt. Set aside.
• In a large bowl, beat eggs with white sugar. Add oil, vanilla extract, lemon extract, and zest. Gradually mix in the dry ingredients.
• Drain lemon juice out of cranberries; discard juice. Fold cranberries into dough to equally distribute.
• Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
• Bake for 20 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
• Bake for another 20 to 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Biscotti should be golden and somewhat crisp.
• Let biscotti sit out for anywhere from 30 minutes to several hours so that they can cool off and dry out even more.
• If adding white chocolate on top, melt chocolate in microwave or on stovetop (keep in mind, white chocolate can burn fast!). Use a fork to drizzle chocolate, or dip an end of each biscotti into the chocolate. Let set again for an hour or so, then pack into sealed bags or plastic containers.
• Biscotti can keep in sealed containers for as long as a month.

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