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• Preheat oven at 350 degrees. Line a 9-inch square pan with foil and apply nonstick spray or butter.
• Peel and dice up the apples. Set aside.
• In a large bowl, whisk together the olive oil, sugar, apple butter, honey, vanilla, and eggs, creating a smooth mixture. Stir in the flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Scrape the bottom of the bowl to make sure everything is combined. Fold in the apples.
• Pour the batter into the prepared pan. Bake for 45 to 55 minutes, until a toothpick plunged into the middle comes out clean. Let cool completely, chilling in fridge to speed the process if desired, then use the foil to lift the cake onto a cutting board for easier slicing.
• Store in a sealed container at room temperature or in the fridge for up to 5 days. Pieces can also be individually wrapped and frozen for weeks.

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• Preheat oven to 350-degrees. Line 13×9 pan with wide aluminum foil and apply nonstick spray or butter.
• In a small bowl, mix together the flour, baking powder, and salt. Set aside.
• In a mixing bowl, beat together the butter, both sugars, and vanilla to create a smooth batter. Beat in eggs, one at a time, followed by the flour mixture. Dollop about 2/3 of the dough in the pan; dough will be sticky, making it tricky to even out without smearing away the nonstick coating.
• Spread Nutella on top and to the edges. Add dollops of remaining dough. Use a knife to swirl layers together.
• Bake until evenly golden brown and set in the middle, 28 to 32 minutes. Cool completely at room temperature or chill before cutting. Blondies keep for up to 3 days in a room temperature sealed container.

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• Preheat oven at 325 degrees. Line a baking sheet with parchment paper.
• In a small bowl, sift together flour, cocoa, cinnamon, salt, and baking soda.
• In a mixing bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla. Gradually add the dry ingredients until just incorporated. Fold in the chocolate. Measure the turbinado sugar into a another small bowl.
• Use a cookie scoop or spoon to shape dough. Roll each round in turbinado sugar. Place spaced out on cookie sheet.
• Bake for 9 to 11 minutes, until set. Let rest on baking sheet for 5 minutes before transitioning to a cooling rack.
• Store in a sealed container. Cookies are best eaten within a day.

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• Place oven racks at the middle and bottom positions. Preheat oven at 375 degrees.
• If working with unshaped pie dough, use some flour on a clean surface to roll out dough to 12 inches. Place it in a 9-inch pie plate and shape to fit, crimping the crust at the rim. Prick the bottom of the crust all over with a fork. Freeze crust for 20 minutes.
• Set out a baking sheet. Line with aluminum foil.
• Line the crust with foil or parchment paper. Fill interior with pie weights, pressing in to make sure there are no gaps along the sides.
• Set pie crust on baking sheet. Bake it on bottom rack for 20 minutes. Carefully use foil or parchment to lift out pie weights onto another baking sheet or a large bowl. Bake crust again until the edges are golden brown and the bottom is dry, 5 to 10 minutes.
• Set the crust to cool on a rack while continuing to make the filling.
• Reduce oven temperature to 350.
• In a blender, place the flour, maple syrup, butter, heavy cream, brown sugar, eggs, vanilla, and salt. Blend on high until the contents are smooth. Pour into pie crust.
• Bake on middle rack in oven for 40 to 50 minutes; the filling should be puffed with only a slight jiggle in the middle. Cool on a rack.
• Store at room temperature, covered with foil. Serve with a dollop of whipped cream or Cool Whip on top. Keeps for at least 4 days.

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