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• Preheat oven at 350 degrees. Place a baking sheet inside to warm up. Apply nonstick spray to coat the interior of a large bundt pan.
• In a large mixing bowl, cream the butter until smooth. Add the sugar, scraping down the bowl a few times to make sure everything is mixed. Continue to beat until it becomes light and fluffy. Add the maple syrup followed by the eggs, one at a time.
• In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the main bowl, interspersing it with the addition of the half & half. Add the maple flavor. Once everything is added, scrape the bottom of the bowl.
• Scoop the batter into the prepared bundt pan. Smooth the top with the back of a spoon.
• Place the bundt pan atop the hot baking sheet. Bake for 1 hour to 1 hour and 10 minutes, until a toothpick plunged into the middle of the cake comes out clean.
• Let cake rest in pan for 20 minutes, then invert it onto a rack to cool completely.
• Make the glaze by combining the three ingredients to form a thick texture. Drizzle over the top of the cooled cake.
• Store cake under a cake dome or other cover. Individual slices can be wrapped in plastic for transport or frozen for later.

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• Preheat oven to 475-degrees. Line a baking sheet with parchment paper.
• Set the goat cheese in the freezer for just a few minutes as the dough is being prepared.
• In a large bowl, stir together the flour, baking powder, and salt. Cut in the butter and mash it until it is pea-sized. Pour in the buttermilk or soured milk.
• The chilled goat cheese will be easier to dice into small pieces without being a sticky mess. Fold those chunks into the dough.
• Sprinkle flour onto a clean work surface. Knead the dough to make sure it is cohesive, but don’t overwork. Pat into a thick round. Use a 2-inch cutter to cut out shapes. Set them on cookie sheet, then reform leftovers to cut out more biscuits.
• Once all of the scrap dough is used, pour a dab of milk or half & half into a saucer. Use a pastry brush to brush a thin layer of milk onto the top of each biscuit; this will create a nice golden crust.
• Bake for 10 to 12 minutes, until nicely golden. Serve immediately. Leftovers can be reheated in the microwave or wrapped in foil and set in the oven to briefly bake.

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• Preheat oven at 350 degrees. Line a 9-inch square pan with foil and apply nonstick spray or butter.
• Peel and dice up the apples. Set aside.
• In a large bowl, whisk together the olive oil, sugar, apple butter, honey, vanilla, and eggs, creating a smooth mixture. Stir in the flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Scrape the bottom of the bowl to make sure everything is combined. Fold in the apples.
• Pour the batter into the prepared pan. Bake for 45 to 55 minutes, until a toothpick plunged into the middle comes out clean. Let cool completely, chilling in fridge to speed the process if desired, then use the foil to lift the cake onto a cutting board for easier slicing.
• Store in a sealed container at room temperature or in the fridge for up to 5 days. Pieces can also be individually wrapped and frozen for weeks.

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• Preheat oven to 350-degrees. Line 13×9 pan with wide aluminum foil and apply nonstick spray or butter.
• In a small bowl, mix together the flour, baking powder, and salt. Set aside.
• In a mixing bowl, beat together the butter, both sugars, and vanilla to create a smooth batter. Beat in eggs, one at a time, followed by the flour mixture. Dollop about 2/3 of the dough in the pan; dough will be sticky, making it tricky to even out without smearing away the nonstick coating.
• Spread Nutella on top and to the edges. Add dollops of remaining dough. Use a knife to swirl layers together.
• Bake until evenly golden brown and set in the middle, 28 to 32 minutes. Cool completely at room temperature or chill before cutting. Blondies keep for up to 3 days in a room temperature sealed container.

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