Make the lemon cake

• Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray.
• Mix together the white sugar and 1 Tablespoon of the lemon zest; reserve remaining zest for the frosting. Using fingertips, for about a minute rub zest into sugar to deploy the inherent oils. Whisk in the olive oil followed by the eggs. Add the milk, vanilla, and salt. Keep beating until the sugar is dissolved.
• Beat in the flour and baking powder until just combined, making sure to scrape the bottom of the bowl. Pour batter into the cake pan.
• Bake for 30 to 35 minutes, until the middle passes the toothpick test. Let cake cool in pan about 10 minutes. In a small bowl, whisk together the honey and 3 Tablespoons of the lemon juice until smooth.
• Invert the cake onto a large cooling rack. Stab cake all over with chopstick or skewer. Set a cookie sheet beneath the rack. Drizzle or brush the honey-lemon mix all over the cake. Let cool for about an hour.

Frosting

• Combine cream cheese, salt, the rest of the lemon zest, and a Tablespoon of lemon juice; use rest of juice otherwise. With a hand mixer, beat on medium-high until smooth, about 30 seconds. Add the butter and beat until pale and fluffy, about a minute.
• Reduce the speed and gradually add the confectioners’ sugar. Once it’s all in, increase the speed to high and beat until fluffy, about 2 minutes.
• Transfer the cake to a parchment paper-lined cookie sheet. Use an uneven spatula to spread 1 1/2 cups frosting all over the top of the cake. Place cake in fridge to chill for 15-30 minutes. Once frosting has hardened. Slice in half crosswise and stack the halves. Spread the remaining frosting on the top and sides of cake, getting all of the odd angles, nooks, and crannies.
• Refrigerate cake, uncovered, at least 30 minutes before serving. For longer than that, cover with plastic wrap; it’ll keep well in the fridge for up to 3 days, and can also be frozen in individual slices. Serve cake right from fridge.

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• Prepare a 9×13 pan by lining it with aluminum foil and applying nonstick spray. Preheat oven at 350-degrees.
• In a large bowl, cream together the butter, brown sugar, and vanilla extract. Add the eggs one at a time.
• In a separate bowl, sift together the flour, salt, cream of tartar, cinnamon, and baking powder. Gradually add the dry mix into the wet bowl. Once everything is mixed, add the bag of caramel or cinnamon chips.
• Evenly spread the dough into the prepared pan. In a small bowl, mix the sugar and cinnamon. Sprinkle the mix over the dough.
• Bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. Cool completely. Use the foil to lift out the contents and cut into bars. Store at room temperature. They will keep well for a few days if kept sealed.

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• This may be a travesty for some, but place the beer and water in a large microwave-safe dish. Give the liquid a brief zap in the microwave to raise the temperature to 100 to 110-degrees. Place in the pan of the bread machine. Add the salt, 4 cups bread flour, and yeast. Start the machine on the dough setting.
• Check on the dough as it begins mixing. If your bread machine allows, as the cycle is on-going, add more flour if the dough looks too loose, or add a touch more water if it is too dense and lumpy.
• When the cycle is done, weight the dough and do the math to divide into rolls of desired size. Prepare a large baking sheet with parchment paper. Divide the dough with the help of the food scale, shaping and smoothing each piece into a roll. Set spaced out on sheet.
• Cover dough balls with plastic wrap or towels and set in a place to rise, 30 minutes to an hour.
• Preheat oven at 350-degrees. Remove cover from dough and baking sheet. For medium rolls, bake for around 24 minutes; for larger rolls, bake for about 28 minutes. Check for doneness by tapping rolls and listening for a hollow sound, or plunge the food thermometer into a discreet place to verify the temperature in the middle if above 190-degrees.
• Cool at least 20 minutes before eating. Rolls will keep in a sealed bag at room temperature for up to 2 days, and can also be frozen to enjoy much later.

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