• Line a 9×9 pan with foil and apply nonstick spray.
• Use a food processor or a gallon bag, rolling pin, and muscle to crush all of the vanilla wafers.
• In a big bowl, stir together the cookies crumbs, sweetened condensed milk, chocolate chips, nuts, vanilla, and salt. Completely mix and coat.
• Dump the mixture into the prepared pan. Level it out, then use waxed paper and a heavy object such as a glass to evenly compress the crumbs. Chill in fridge for at least 2 hours.
• Use the foil to lift the contents onto a cutting board. Slice up and store in a sealed container either at room temperature or in the fridge.

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• Preheat the oven to 350° F. Line an 8×8 or 9×9 square pan with aluminum foil and apply nonstick cooking spray.
• Prepare the apples. Peel then dice up one of the apples. The other two, peel and slice thinly.
• To a large bowl, add the brown sugar and eggs. Whisk for about a minute until thoroughly combined and creamy.
• Add the sour cream/yogurt, pure vanilla extract, and melted butter. Whisk well.
• In a separate medium size bowl, combine flour, kosher salt, baking powder, cinnamon, cardamom, ginger, and allspice.
• Add the dry ingredients to the wet ingredients. Before the dry ingredients are fully incorporated, add the diced apples. Continue to fold in until no streaks of flour remain.
• Pour batter into the prepared baking pan, then use an offset spatula to smooth it out. Shingle the thinly sliced apples on top. The sprinkle turbinado sugar all over the slices.
• Bake for 35 minutes. Pull out the cake and brush on the honey across all of the nooks and crannies. Place the cake back in oven to bake for another 5 to 10 minutes, until the top is turning golden brown. The apples on top should be fork-tender with the center cake passing the toothpick test.
• Let cool at least 30 minutes before slicing in. Store covered in the fridge. Cake can also be frozen for later enjoyment.

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• In a large saucepan, cook the butter over medium heat until golden brown, about 5 minutes. Set off-heat to cool for about 30 minutes.
• Start oven preheating at 325-degrees. Place a large strip of aluminum foil in a 9×13 pan and apply nonstick spray or butter.
• Add the sugar, eggs, almond butter, vanilla, salt, and cinnamon to the cooled browned butter. Mix until smooth. Add the flour. Fold in 1 1/2 cups of the almonds and 1 1/2 cups of the chocolate chips.
• Pour the batter into the prepared pan. Use an offset spatula to even out dough. Scatter the remaining almonds and chocolate chips over the top and lightly press in.
• Bake for 60 minutes. The middle should pass the toothpick test. Cool at room temperature, speeding process in the fridge, if desired. Use the foil to lift the contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.

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