• Preheat oven at 350-degrees. Grease and flour the bundt or tube pan.
• In a bowl, stir together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat egg whites until soft peaks form. Slowly add in 1/2 cup of the white sugar and continue beating until stiff, glossy peaks form. Their mass will increase immensely.
• In another large bowl, beat together the butter, remaining 1 1/2 cups white sugar, egg yolks, 1 Tablespoon lemon zest, and 3 Tablespoons lemon juice. If using electric mixer, beat on medium until everything is creamy and pale yellow, which takes about 3 to 5 minutes.
• Add the dry mixture to the yolk bowl, alternating with the addition of the Greek yogurt, until both are incorporated. Gently fold in the egg whites; this will create an enormous amount of airy batter.
• Pour and scoop into prepared pan. Bake for 50 to 60 minutes; if the pan is full to the top, keep an eye on it in case it overflows. Cook until the middle passes the toothpick test. Let cool for 10 minutes, then invert cake onto a wire rack to completely cool.
• Store beneath a cake dome or otherwise covered, at room temperature. Before serving, dust with confectioners' sugar, if desired.

OM NOM NOM!

• If baking now, position racks in oven to be at the top and bottom. Preheat oven at 425-degrees. Line two large baking sheets with baking mats or parchment paper; do not use aluminum foil.
• If preparing the gougeres now, with plans to freeze and bake later, line a pan with waxed paper and clear some space in the freezer so the puffs can set.
• Place milk, water, butter, and salt in a medium saucepan. Bring to a fast boil. Add flour all at once, then lower heat. Promptly start stirring batter with a wooden spoon or sturdy whisk. The dough will come together, but keep stirring with vigor for another couple minutes until the dough is very smooth and looks dryer.
• Drop the dough into the big bowl of a stand-mixer or a bowl where a hand mixer can be used. (Or, if mixing by hand, be ready for an arm work-out.) Let the dough set for a couple minutes, then add the eggs one by one. Beat, beat, beat that batter, fully incorporating each egg before adding the next. If it separates, that's okay--keep beating it! It needs to reach a stage where it is thick and shiny. Beat in the grated cheese.
• The batter must be immediately doled out onto pans to either bake or freeze. Use a tablespoon or tablespoon-sized scoop to measure out the batter; if baking, space out about two inches apart.
• Slide baking sheets into oven. Immediately lower temperature to 375-degrees. Bake for 12 minutes, then rotate pans from front to back, top to bottom. Continue baking another 12 to 15 minutes, until gougeres are golden and firm. Note that they will not puff until the end of the bake. Serve promptly.
• If freezing some or all of the gougeres, freeze on waxed paper, then place in a freezer bag or lidded container. Bake straight from the freezer--do not thaw them! Place on parchment or a greased surface to cook, with gougeres in a central location in the oven. Eat frozen gougeres within a month, as they will otherwise taste increasingly eggy and have less rise.

OM NOM NOM!

• Preheat oven at 350-degrees. Line a 13x9-inch pan with foil and apply nonstick spray.
• In a large bowl, beat together the cake mix, eggs, water, hazelnut spread, and oil for several minutes, until thoroughly combined and no lumps remain. Fold in the chocolate chips, hazelnuts, and toffee bits. Pour batter into prepared pan.
• Bake for 25 to 30 minutes, until center is no longer jiggly and passes the toothpick test.
• Cool completely to room temperature; place in fridge to speed process along. Use foil to lift contents onto cutting board. If desired, sprinkle confectioners' sugar over top. Slice into pieces.
• Store in sealed container(s) at room temperature.

OM NOM NOM!

• Preheat oven at 425-degrees. Place muffin liners in two 12-count pans and apply a heavy dose of nonstick spray. Set aside.
• Wash and sort through blueberries, picking out stems or mushy berries. Pat dry. Place in a bowl. Add a tablespoon or so of flour and gently stir to coat berries. This will prevent them from sinking in the batter.
• In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
• In a big mixing bowl, beat together the eggs, vanilla, apple butter, and coconut oil. Gradually pour in the dry ingredients, scraping bottom several times, until everything is just incorporated. Carefully fold in the blueberries.
• Scoop batter into prepared liners, filling each no more than 3/4 full.
• Bake for 5 minutes at 425-degrees. Don't open oven door. Lower temperature to 375-degrees and bake for an additional 16 to 18 minutes, until middle muffins pass the toothpick test.
• Remove pans from oven. Immediately (and carefully) use a fork to pry out each muffin. Keeping them in liners, set on rack to completely cool.
• Once cooled, pack in sealed containers. If freezing muffins, remove liners first.

OM NOM NOM!