• Preheat oven at 300-degrees. Cut a piece of parchment to fit like a sling inside the pan, extending up both long sides. Apply butter or nonstick spray in the pan, then set the parchment inside and spray it again.
• Beat together butter and sugar until fluffy. Add eggs, beating well after each addition.
• In a separate bowl, combine the flour, salt, and baking powder. Gradually add the dry ingredients in with the wet, adding in the yogurt/sour cream as well.
• Either by using a food scale or by eyeballing, divide the dough into three roughly equal portions.
• If the caramel/dulce de leche is stiff, microwave briefly in a microwave-safe bowl to make it looser. Mix that into one portion of dough.
• Add the cocoa powder with the melted chocolate, and fold that into a second portion of dough until the color is even throughout.
• To the third portion, mix in the vanilla to completely incorporate.
• Set a tablespoon with each portion. Scoop vanilla and chocolate to form a checkerboard-like formation in the bottom of the loaf pan. Add scoops of caramel dough sporadically over top. Tap pan to settle the dough. Repeat, mixing up the pattern so that different colors are near each other, tapping the pan on occasion. Once all of the dough is in the pan, use a butter knife to gently swirl for an extra marbling effect on the top. Tap pan again to level and work out bubbles.
• Bake for 1 hour 40 minutes. Check the middle with a toothpick. If it’s still wet, bake longer, checking every few minutes for doneness. Once it passes the test, let cool on stove top for 10 minutes, then use the parchment sling to lift the loaf onto a rack to cool completely.
• Cake can be served warm or at room temperature. It will keep for up to 4 days in a sealed container. It can also be frozen in slices for later enjoyment.

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• Preheat oven at 350-degrees. Line a 13×9 pan with a long piece of foil. Apple nonstick spray or grease with extra butter.
• In a big bowl, beat together butter and sugars until they are light and fluffy. Add the cookie butter followed by the eggs and vanilla, scraping the bowl a few times to make sure everything is incorporated.
• In another bowl, stir together the flour, 2 cups of the oats, salt, baking soda, and baking powder. Gradually mix the dry ingredients into the butter mix. Using an offset spatula, spread half the batter into the prepared pan. Dough will be thick and somewhat sticky. Sprinkle half of the chocolate over the top. Dollop on the rest of the dough, spreading into an even later again. Sprinkle on the rest of the white chocolate chips along with the remaining 1/4 cup of oats.
• Bake for 27 to 35 minutes. The middle should be set, not jiggly, and pass the toothpick test. Cool completely at room temperature and then the fridge (the bars will be firmer and less messy to slice if they are chilled).
• Use the foil to lift contents onto a cutting board. Slice into pieces. Store in a sealed container for up to 5 days.

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• In a large bowl, beat butter until it is creamy. Add the sugar and beat until fluffy. Add in the egg and vanilla, beating a few more minutes until combined.
• In a medium bowl, sift together the flour, salt, and baking soda. Gradually mix the dry ingredients into the wet until it roughly forms a ball. Divide in half.
• Lay out a piece of parchment and add a dusting of flour. Roll out a portion of dough to about an 11-inch square. Use parchment to move dough into fridge to chill. Repeat with other half of dough.
• While that is chilling, make the filling. In a small bowl, combine the flour, cinnamon, and maple syrup to create a thin, spreadable paste.
• Pull out the dough one piece at a time. Use an uneven spatula to spread the filling to within 1/4 of the edges. Tightly roll up the dough to form a log. Wrap in parchment and set in fridge to chill at least two hours; it can also be encased in plastic wrap and frozen for later baking.
• Preheat oven at 350-degrees. Line a large baking sheet with fresh parchment.
• Use a sharp knife to slice dough into 1/4-inch pieces. Set slightly spaced out on parchment. Bake for 12 to 14 minutes.
• Cool cookies completely. Store in a sealed container at room temperature. Cookies will be chewier the first day, then crisp up more.

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• Using a stand mixer with a dough hook attached, combine the flour, yeast, and salt.
• Use a microwave or stove top to warm the milk, butter, sugar and honey to about 120-degrees (if it gets above that, give it a few minutes to drop down). Add the warm milk mixture to the flour until just combined, scraping the bowl as needed. Follow up with the egg and egg yolk, and continue to beat for about 6 more minutes. The dough should be smooth and elastic.
• Add nonstick spray to a large bowl. Drop in the dough, flipping it to grease the surface all over. Cover with a towel or plastic wrap and let rise in a warm spot until it is doubled, about 45 minutes.
• Line two baking sheets with parchment paper.
• Punch down the dough in the bowl. Lightly flour a work surface. Use a food scale to weigh the dough; divide it in half. Keep one of the halves covered while the other is rolled out to a foot-wide circle. Use a pizza cutter or knife to slice it into twelve triangles, like a pizza.
• To form a crescent roll, start at the wide end of a dough piece and roll it up, tucking and pressing the pointed tip underneath. Set spaced-out on a prepared pan. Repeat to form more rolls. Cover with a towel or plastic wrap to rise another 45 minutes to an hour.
• Near the end of the rise, preheat the oven at 375-degrees. Melt the half stick of butter and brush about half over the rolls.
• Place both sheets on racks inside oven and bake for 7 minutes. Switch placement of baking sheets on the racks. Bake for another 5 to 8 minutes, until they are a nice golden brown. Brush on the rest of the butter.
• Eat immediately, while warmed, or at room temperature. Crescent rolls will keep in a sealed bag for at least 2 days, and can also be frozen for later enjoyment.

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