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• Preheat oven at 375-degrees. Line a baking sheet with parchment paper or pull out a scone pan.
• In a big bowl, stir together flour, sugar, baking powder, pie spice, salt, and baking soda. Cut in the butter, mashing it until it resembles coarse crumbs. Pour in the vanilla and half & half, stirring until just combined. Fold in the diced apple.
• If using a baking sheet to bake, flour a work space. Flour hands and fold and pat the dough into a thick disc. Use a knife or bench knife to slice it into 8 wedges. Move wedges, spaced out, onto baking pan. Alternatively, press dough into scone pan to evenly fill each hole. Whichever method is used, chill scones for about 15 minutes.
• If softer scones are desired, measure out a tablespoon of milk and brush that atop the scones. If crisper tops are wanted, leave the scones be.
• Bake scones until tops are golden brown, 15 to 20 minutes. Let cool for about 20 minutes.
• Make the glaze. Whisk together confectioners’ sugar, a sprinkle of pie spice, half & half, and clear vanilla until they achieve a thick but oozy texture. Drizzle over scones.
• Enjoy scones right away, or store at room temperature in a sealed container for up to 2 days. They can also be frozen and thawed for later enjoyment.

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• Preheat oven at 350-degrees. Line a 15x10x1 inch pan (also called a jelly roll pan) with foil; apply nonstick spray.
• In a large bowl, stir together cake mix, butter, and egg, until they are crumbly. Pat the entire dough into the bottom of the prepared pan. It will be very thin and fiddly to work with.
• In the same bowl, beat together the cream cheese and eggs until they are fairly smooth; a few clumps are okay. Gradually mix in the confectioners’ sugar to make a cohesive mix. Spread on top of the crust.
• Bake for 25 to 30 minutes, until the middle is set and golden brown. Cool at room temperature, and chill in fridge to completely set.
• A reminder that this is called ‘Gooey Butter Cake.’ Cut pieces finger-sized. Some in the middle may be particularly gooey. If not serving immediately, move pieces to a lidded container and use waxed paper between the stacked layers. They will stay firmer and less-gooey if they are kept chilled.

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• Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
• In a small bowl, mix together the sweetened condensed milk and 1 Tablespoon espresso powder. Set aside 1/4 cup of this mixture.
• In a big bowl, mix together the milk and the remaining 2 teaspoons espresso powder. Add the melted butter, eggs, both sugars, and vanilla, mixing well. Follow up with the flour, baking soda, and salt, scraping the bottom of the bowl to make sure everything is combined. Set aside 1 cup of the dough.
• Place the bulk of the dough in the bottom of the prepared pan and even out with hands. Pour the larger amount of the sweetened condensed milk mixture over the top and spread out evenly. Crumble the reserved 1 cup of dough over the top.
• Bake for 25 to 30 minutes, until set. Immediately brush the reserved 1/4 cup of sweetened condensed milk/espresso powder over the top. Cool completely.
• Lift onto cutting board to slice into bars. Be wary that caramelization may make the base quite sticky, so make sure no foil adheres to the bars. Store in a sealed container at room temperature.

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• Preheat the oven to 375 degrees. Lightly grease the loaf pans.

Make the topping

• Mix the topping ingredients together until the mixture is very moist and crumbly. Set aside. If the kitchen is warm, place the bowl in the fridge.

Make the loaves

• In a large bowl, whisk together the melted butter, milk or half & half, and eggs.
• Measure the flour into a large bowl. Into separate bowls, place the chocolate chips and the raspberries. Add a generous scoop of flour to the chocolate chips and toss them to coat. Repeat with the raspberries. This coating will help them to resist sinking in the batter.
• To the remaining flour, add the sugar, baking powder, and salt. Gradually mix the wet ingredients into the dry. Fold in the chocolate chips, followed by the raspberries.
• Divide the batter evenly among the loaf pans. Sprinkle the topping over each loaf to cover, pressing it in slightly to help it adhere.
• Bake for 25 to 35 minutes; separated pans may cook faster. When done, they should be browned across the top and pass the toothpick test in the middle. Cool for 30 minutes. If using a large pan with four mini loaves inside it, run a sharp knife around the edges of each divot and then carefully tip the loaves onto a pan or counter. Set them on a rack to completely cool.
• Store loaves in a sealed container at room temperature or freeze soon after making. Eat at room temperature or warmed in the microwave.

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• In a medium bowl, stir together flour, salt, and sugar. Pour the warm water into the middle. Sprinkle yeast on top and wait a minute for it to begin to bloom. Add oil, then mix dough together.
• Use a bench knife or spatula to begin folding the dough over, turning the bowl to knead from different angles. Dough will be very sticky. Work it until it can form a small ball.

Cover dough with a towel or plastic wrap and let rise for 15 minutes.

• Using a damp hand or the bench knife, knead the bread, folding it over repeatedly until it begins to tighten.

Cover again to rest for 15 minutes.

• Knead again using the same method. It may still be somewhat sticky, but the dough's texture should be smooth.
• Add about 1 Tablespoon of olive oil to the loaf pan. Use fingertips to rub it across bottom and sides. Transfer the dough to the pan. Use already-oiled fingers to stretch it out toward the sides of the pan, but don’t expect it to make contact.

Cover pan and let dough rise.

• After about 30 minutes, oil fingers again and push and stretch dough with fingertips to reach the sides and corners of the pan. It's okay if fingertips touch the bottom or tear the dough; it'll rise again. Cover pan again to rise for another 30 minutes. Preheat oven to 400 degrees.
• Right before putting the focaccia in the oven, drizzle more oil over the top. If desired, add a sprinkling of herb seasoning and a sprinkle of flaked salt.
• Bake for about 20 minutes, until the top is a nice golden brown. Pull pan from oven. Carefully tip the bread out onto a cutting board and let cool for at least 15 minutes before slicing.
• Enjoy right away. Leftovers, if there are any, can be stored in a sealed bag and reheated later.

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• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• In a large bowl, cream together the butter and both sugars. Mix in the eggs, one at a time, and the vanilla extract.
• In another bowl, stir together the flour, custard/pudding powder, baking soda, and salt. Slowly blend the dry ingredients with the butter mix. Add the chocolate chips.
• Use a large cookie scoop or spoon to place dough onto cookie sheet. Bake for 10 to 12 minutes. Let cool on sheet for 10 minutes before transferring to a rack to cool completely.
• Store in a sealed container at room temperature for up to 3 days.

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