blondies

• Preheat oven at 350 degrees. Line a 15×10-inch pan with foil and apply nonstick spray or butter.
• In a bowl, combine the dry ingredients: flour, white sugar, baking powder, baking soda, salt, and ground cloves. Add the pumpkin puree. Beat in the eggs one at a time followed by the oil. Spread batter in prepared pan.
• In a microwave-safe bowl, melt 1/2 cup mini chocolate chips in the microwave.
• In a mixing bowl, beat the cream cheese with the remaining sugar. Add the egg and milk. Fold in the melted chocolate until the entire mix is consistently brown.
• Spoon the filling over the pumpkin batter. Use something like a butter knife to create swirls throughout the pan. Sprinkle the remaining 1/2 cup mini chocolate chips over the top.
• Bake for 25 to 30 minutes, until the middle passes the toothpick test. Let cool for a while at room temperature, then put in fridge to fully chill.
• Slice in pan to serve, or use the foil to lift contents onto a cutting board to slice. If keeping in pan, store covered in fridge; if removing from pan, be sure to use waxed paper between the stacked layers and store in fridge. Best eaten within 2 days.

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• Preheat oven at 325 degrees. Line a 15x10x1 pan with a large piece of aluminum foil. Add nonstick spray or butter to coat.
• In a large bowl, beat butter to soften. Add both sugars to thoroughly combine. Add both extracts. Beat in flour until just combined, scraping the bottom of the bowl a few times. Press dough evenly into the base of the pan. Bake until set, 20 to 25 minutes.
• Use an uneven spatula to spread fruit preserves over top. Crumble up the almond paste and sprinkle over top. Sprinkle on almond pieces.
• Bake for another 35 to 40 minutes, until both the almond paste and nuts have browned. Cool on a wire rack for a few hours, stashing in fridge to chill faster.
• Mix glaze, adding more sugar or water as needed to create a thick yet drizzable texture. Drizzle on glaze. Let set again, at least 30 minutes, or in fridge.
• Use foil to lift contents onto cutting board to slice up. Store in an airtight container in the fridge for up to 3 days. The bars can also be frozen fully prepared.

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• Preheat oven at 350 degrees. Line a 13×9 pan with aluminum foil and coat with nonstick spray or extra butter.
• In a large microwave-safe bowl, melt the butter. Beat in the two sugars. Add the two eggs. Add the sourdough discard. Add vanilla.
• In a separate bowl, combine flour, baking soda, baking powder, salt, and cornstarch. Stir into the wet mixture, scraping the bottom of the bowl on occasion.
• Measure out 1 1/2 cups chocolate chips. Fold them into the dough.
• Scoop dough into prepared pan and even out with an uneven spatula. Sprinkle the remaining chocolate chips on top and press in.
• Bake for 40 to 45 minutes, until top is golden and set and the middle passes the toothpick test. Cool completely, speeding process in fridge, if desired.
• Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.

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• Preheat oven at 350 degrees. Line the 13×9 pan with foil. Add a coating of nonstick spray.
• In a large bowl, beat together butter, almond paste, and eggs. Add the white sugar, beating until light and fluffy. Gradually beat in the flour until combined. Spread dough in the prepared pan.
• Measure the jam into a microwave-safe bowl and gently warm until it is soft and spreadable. Dollop the jam on top of the dough and spread out, swirling with dough slightly. Sprinkle the almonds on top followed by the turbinado sugar.
• Bake for 35 to 45 minutes, until the top is golden brown and a toothpick in the middle comes out clean. Cool completely.
• Use the foil to lift the contents onto a cutting board, slice into bars. If stacking in storage containers, place waxed paper to make it tidier. Store at room temperature.

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• Preheat oven at 350 degrees. Line a 13×9 pan with foil and apply nonstick spray.
• In a bowl, mix together the flour, brown sugar, baking powder, and salt. Set aside.
• In a large bowl, beat the butter, eggs, and vanilla until smooth. Gradually mix in the dry ingredients. Fold in about 2/3 of the Heath Bits.
• Scoop the thick batter into the prepared pan and level out with an uneven spatula. Sprinkle the rest of the Heath pieces over the top.
• Bake for 24 to 27 minutes. Middle should be set and pass the toothpick test. Cool to room temperature, speeding the process in the fridge if desired.
• Use the foil to lift onto cutting board to slice into bars. Store in a sealed container at room temperature. They will keep for up to 3 days.

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• Preheat oven at 350 degrees. Line a 13×9-inch pan with aluminum foil. Apply nonstick spray.
• In a large bowl, beat the butter and sugars until fluffy. Add the molasses, mixing until no streaks remain. Add eggs, one at a time, scraping the bottom of the bowl on occasion.
• In a separate bowl, combine the flour, cinnamon, ground ginger, salt, baking powder, baking soda, nutmeg, allspice, and cloves. Gradually add the dry ingredients to the wet. Fold in the candied ginger.
• Measure out 2 cups of the dough and set it aside.
• Press the remainder of the dough into the pan, forming an even layer.
• Time to make the cheesecake layer. Beat the cream cheese until creamy. Add the sugar and flour. Add the eggs one at a time, followed by the vanilla. The mixture should be fairly consistent in color and texture, but it’s okay if there are some small lumps.
• Use an uneven spatula to spread the cheesecake into an even layer. Crumble the reserved topping over it.
• Bake for 50 to 60 minutes; the middle should not look jiggly and should pass the toothpick test. If the top is browning too much, cover with foil.
• Cool at room temperature for about an hour, then place in fridge to completely chill for a few hours. Use foil to lift onto cutting board to slice into small pieces. Store in fridge in a sealed container.

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