cookies

• Preheat oven at 325-degrees. Line 9×13 pan with foil and apply nonstick spray or butter to grease bottom and sides.
• In a medium bowl, stir together flour, cocoa, salt, baking powder, and baking soda. Set aside.
• In a microwave-safe bowl in the microwave or on the stovetop in a pot, melt together the chocolate and the butter. Stir in the ginger. Let set to cool for ten minutes, then stir again.
• In a large mixing bowl, beat together brown sugar, eggs, and molasses. Mix in the chocolate. Stir in the dry ingredients until just combined. Pour batter into the prepared pan and even out.
• Bake for 24 to 28 minutes. The middle should pass the toothpick test.
• Let bars cool for several hours, speeding the process in the fridge if desired. Use the foil to lift the contents onto a cutting board for easy slicing. Store in a sealed container.

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• Preheat oven at 325-degres. Line jelly roll pan with a wide strip of aluminum foil. Add nonstick spray all over.
• In a large bowl, combine flour and brown sugar. Cut in the butter and mash until it is crumbly. Press the mix into the prepared pan. Bake for about 18 minutes, until browned.
• In the same bowl, place the raisins, fruit cake filling, almonds, and sweetened condensed milk. Stir to coat everything. Dollop the mix all over the crust; it’s too thick to spread, so distribute as evenly as possible. Bake for 25 to 30 minutes, until golden brown.
• Let cool at least an hour. Slice into bars. Store in a sealed container.

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• Preheat oven at 350-degrees. Line a baking sheet with parchment.
• In a large bowl, combine the pumpkin, egg, and oil. Mix in the cake mix, pressing out any clumps. Add oats, pumpkin spice, walnuts, and cranberries, mixing until combined. Dough will be sticky. Use a spoon to form balls of dough to space out on baking sheet. If desired, sprinkle some turbinado sugar on each cookie.
• Bake for 10 to 12 minutes, until set. Move to cool on a rack. Store in a sealed container with waxed paper between the stacked layers.

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• Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
• In a large saucepan, heat the butter and sugar together on medium heat, stirring often, just until the butter is melted. Remove from heat. Stir in vanilla and cocoa powder. Add eggs one at a time, mixing in completely before adding the next. Stir in flour. Fold in the pecans.
• Pour batter into prepared pan. Bake for 30 to 35 minutes, until the very middle passes the toothpick test. Cool at room temperature, speeding the process in fridge if desired. Use foil to lift contents onto a cutting board. Slice up. Store in a sealed container.

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• In a medium saucepan, melt butter over medium heat, stirring often until butter turns golden-brown with a nutty aroma, about 5 to 10 minutes. Pour into a small bowl to let stand at room temperature while the next steps are prepared.
• Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
• In a large bowl, beat together the brown sugar, baking powder, and salt. Beat in the browned butter. Add eggs one at a time, scraping bowl after each addition. Add vanilla extract. Fold in flour until just combined. Pour into prepared pan, evening out with an uneven spatula.
• Bake for 30 minutes. Middle needs to be set or the toppings will sink. Once that is done, no need to cool the base layer–remove the pan from the oven and sprinkle coconut over the top followed by the chocolate chips. Pour the sweetened condensed milk all over both.
• Place pan back in oven to bake for 20 to 25 minutes, until middle is molten. Let cool for a while at room temperature, then place in fridge to completely set and chill.
• Use foil to lift contents onto a cutting board. Slice. Store individually wrapped-up or in a sealed container at room temperature or in the fridge for up to 3 days.

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• Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
• In a big bowl, beat the butter and sugar until fluffy. Add vanilla, then eggs one at a time. Mix in the banana puree.
• In a separate bowl, stir together flour, cream of tartar, baking soda, salt, and cinnamon. Gradually beat the dry ingredients into the wet. The dough will be somewhat sticky. Mix the two topping ingredients in a small bowl.
• Use a tablespoon scoop or spoon to shape a small ball of dough. Roll it in the cinnamon-sugar then place on baking sheet. Repeat, spacing out coated dough balls.
• Bake for about 10 to 12 minutes, until they are puffed with a crackled top. Let cool on pan for 5 or 10 minutes before moving them to a rack to completely cool. Store in an airtight container at room temperature.

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