• Move rack to lower 1/3 of oven; set to preheat at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray, preferably a baking spray with flour.
• In a medium bowl, combine flour, baking powder, and salt. Set aside. In a big mixing bowl, place eggs, sugar, milk, butter, and oil, beating until creamy yellow. Gradually mix in the dry ingredients, but reserve the empty bowl to one side. Scrape the bowl of batter as needed, mixing until it is smooth.
• Measure out 3 cups of the batter into the reserved bowl. Add the maple syrup, espresso powder or cocoa, cinnamon, allspice, cloves, and nutmeg, whisking until smooth.
• Pour half the plain batter into the greased pan. Top with half the spiced batter, spreading to the sides. Draw a butter knife through the layers, swirling up and down and around. Pour the remaining batters into the pan, repeating the swirl process with the butter knife.
• Bake bundt cake for 45 to 50 minutes. The top should feel dry and the middle should pass the toothpick test. Let cool in pan for 1 hour, then carefully invert onto a cooling rack; if any chunks stick to the pan, try to nestle them back into place on the cake.
• Finish cooling. Slice into wedges. Store under a cake dome or otherwise wrapped; individual slices can also be wrapped in plastic.

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• Preheat oven at 35-degrees. Line cookie sheet with parchment paper. Peel apple and finely chop enough to fill 1/2 cup. This likely will not be an entire apple; eat and enjoy the rest.
• Mix together oats, flour, cinnamon, baking soda, salt, and nutmeg. In a separate bowl, combine the brown sugar, butter, apple butter, and egg. Gradually incorporate the contents of bowls. Fold in the chopped apple, cranberries, and walnuts.
• Use a teaspoon scoop or spoon to place dough, spaced on, on prepared cookie sheet. Bake for 10 to 12 minutes, until set but still soft. Let sit on cookie sheet on stove for a few minutes before transferring to a cooling rack. Continue to bake rest of dough.
• Store in a sealed container at room temperature.

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• Melt butter and honey in a large saucepan. Stir in the brown sugar and fresh ginger. Remove from heat and set aside to cool for about 20 minutes.
• Since the contents are still likely a bit warm, add some of the flour and stir to cool things off. Mix in the eggs and vanilla extract followed by the rest of the flour and the salt. Mix until just combined, and let it continue to cool about 30 minutes.
• Preheat the oven to 350-degrees. Prepare a 9×13 pan by lining with foil and greasing with nonstick spray or butter. Fold the candied ginger and chocolate chips into the batter, then spread into the pan.
• Bake for about 30 minutes; the edges will just be turning brown. Let the blondies cool completely on a wire rack, speeding the process in the fridge, if desired. Use the foil to lift them out to cut into squares. Store in an airtight container.

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