breakfast

• Prep mini muffin pans(s) by applying a heavy coating of nonstick spray in the wells. Note that the recipe makes about 70 mini muffins, so having multiple pans will speed up the process. Preheat the oven at 350 degrees.
• In a large bowl, mix together the cake mix, eggs, oil, and Irish coffee creamer. Once there are no clumps, add the chocolate chips. Batter will be a little runny.
• Use a teaspoon scoop to fill the wells about 2/3 full. Do NOT fill to top, as they will grow during baking.
• Bake for 10 to 12 minutes, until the tops are springy and the innermost muffins pass the toothpick test. Cool in pan for 10 minutes. Use a fork to pry them out and onto a rack to cool. If some chocolate chips stick to the pan, try to pop them back into the muffins… or just eat them.
• If you’re reusing the pan to do another batch, use a paper towel to swipe out the wells before adding fresh nonstick spray. Refill with batter and continue.
• Once the muffins are cooled, place them close together in rows on parchment paper.
• Mix the glaze ingredients to form a thick glaze. Either drizzle lines across the muffins or add a small spoon onto each. Let set an hour or so until glaze is firm.
• Store in a sealed container in the fridge or at room temperature.

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• Preheat oven at 350 degrees. Line a 13×9 pan with foil. Add nonstick spray or grease with butter.
• In a bowl, combine both flours, sugar, cinnamon, baking powder, and baking soda. Set aside.
• In a mixing bowl, beat together the oil, egg, apple butter, and honey. Gradually mix in the dry ingredients, scraping the bottom of the bowl. Fold in the walnuts.
• Spread batter in pan. Bake for 30 to 35 minutes, until the middle passes the toothpick test. Immediately make the icing. Spread over the bars; it may look lumpy at first, but the heat will smooth it out as it is evened.
• Cool bars completely, speeding the process in the fridge if desired. Use foil to lift bars onto cutting board to slice up; place waxed paper between stacked layers. Store in a sealed container in the fridge.

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• Preheat oven at 350 degrees. Fully grease a large bundt pan with nonstick spray.
• In a large bowl, beat butter and both sugars until light and fluffy. Add the eggs one at a time.
• In another bowl, combine flour, baking powder, salt, and baking soda.
• Gradually mix in about half of the dry ingredients into the wet. Add the sour cream and vanilla, scraping the bottom of the bowl to incorporate. Mix in the rest of the dry ingredients.
• Pour batter into the bundt pan and level out. Bake for 55 to 60 minutes; the middle should pass the toothpick test. Let cool for about 15 minutes, then turn out onto a rack to completely cool.
• Before slicing and serving, dust with confectioners’ sugar. Store covered at room temperature. Slices can also be individually wrapped and frozen for later.

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• Preheat oven at 350 degrees. Generously apply nonstick spray to a 10-cup bundt pan.
• Combine the flour, cocoa powder, pumpkin spice, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat together sugar, butter, apple butter, and eggs until no eggy streaks remain. Add pumpkin puree and half & half. Fold in the dry ingredients, scraping bottom of bowl to incorporate everything.
• Pour batter into pan and smooth out the top. Bake for 50 to 60 minutes; the middle of the cake should pass the toothpick test.
• Let cool for 15 minutes. Carefully invert cake onto cooling rack to cool completely.
• Add sprinkling of confectioners’ sugar over the top. Slice and serve. Cake can also be sliced, wrapped, and frozen for later enjoyment.

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Make bundt cake

• Preheat the oven to 350 degrees. Grease and flour a 10-cup Bundt pan.
• If the cranberry sauce or other filling is cold from the fridge, zap slightly in microwave to bring to room temperature and loosen.
• In a large bowl, whisk together flour, baking soda and salt. Set aside.
• Cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla. Alternate mixing in the flour mixture and sour cream.
• Spoon about half the batter into the pan. Use a spoon to create a deep trench in the batter going all the way around the pan. Spoon in the cranberry sauce to fill the trench, taking care that it doesn’t touch the sides of the pan; if it touches, it may stick and make cake removal trickier.
• Pour the remaining batter over the top. Smooth out.
• Bake for 55 minutes to 1 hour 5 minutes, or until a toothpick inserted comes out clean. Remove from the oven and cool for 15 minutes inside the pan. Invert the cake onto a wire rack. Cool cake completely.

Make glaze

• In a bowl, whisk together the confectioners’ sugar, milk, and vanilla. Add more sugar or milk as needed to form a thick texture. Drizzle over the cake. Let set 30 minutes before cutting.
• Cake can be stored under a dome at room temperature. It can also be sliced and individually wrapped to freeze.

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Make the dough

• Stir together the flour and salt. Use a knife to dice up butter. Use a fork and fingers to break the butter down to small pieces, coated in flour.
• Add 1 Tablespoon of the water and stir in. Add tiny increments, mixing between each addition, just until the dough can form clumps when pressed. Form into a cohesive ball.
• Place down two long pieces of plastic wrap. Use the food scale to divide dough in half. Compress each lump into a small disk. Encase each in plastic wrap and chill until firm, for at least 30 minutes or as long as a day or two.

Make filling

• Begin by preparing the apple or apples. Peel, core, and halve. Cut one half into thin slices. Transfer these slices to a bowl and toss with 1/2 teaspoon lemon juice and 1 tablespoon sugar.
• Reduce the other half of the apple(s) to small pieces by either finely dicing or grating on the large holes of a box grater. Place pieces in bowl. Toss with other 1/2 teaspoon lemon juice and 1 Tablespoon sugar. Stir in the flour, pumpkin spice, and salt.
• On a lightly-floured piece of parchment, roll each chilled dough disk into a rounds about 6-inches in diameter. Divide the diced/grated apple mixture between the rounds; this will be about 1/4 cup in each. Spread out apple bits to form even layers in the center, leaving a 1-inch ring of bare dough around the edge.
• Arrange apple slices on top of the grated apple, overlapping in circles.
• Cut 1-inch slits in dough edge, each about 2-inches apart. Fold flaps in toward center, overlapping them. Press lightly to seal.
• Use the parchment to move galettes onto a baking sheet. Chill uncovered for 30 minutes to an hour.
• Start preheating oven at 425.

Add topping

• Crack egg into small bowl. Lightly beat in half & half, milk, or water. Use a pastry brush to coat the folded-over dough crust on each galette. Sprinkle the maple or turbinado sugar over the crust.
• Bake the apple tarts for about 20 to 25 minutes. If desired, drizzle caramel over the apple center of each galette. Place back in oven to bake another 5 minutes. Apple slices in center will be fork-tender when the tarts are done.
• Remove from oven. Let cool for 10 minutes, then serve.

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