1. Preheat the oven to 350°F. Line an 8 x 8″ metal baking dish (see Notes) with a piece of parchment paper, cut so that it extends on two sides to easily remove the brownies from the pan. Grease the exposed parts of the pan with butter or oil to prevent sticking.
2. In the bowl of a large food processor, add the cocoa powder, flour, sugar, baking powder, and salt and pulse to combine. Add cottage cheese, eggs, and vanilla extract and process for a few seconds until a batter forms.
3. Place ½ cup chocolate chips into a dry glass measuring cup or glass bowl (make sure it’s completely dry or the chocolate will seize). Microwave on High power for 30 seconds, then stir. Microwave another 30 seconds and stir. At this point it should be mostly melted with a few chunks: keep stirring and if necessary cook another 15 seconds until all the chocolate chunks disappear and the chocolate is perfectly smooth*. Pour the melted chocolate into the food processor and process until combined and a smooth batter forms.
4. Add the remaining ½ cup chocolate chips and pulse twice until combined, scraping once and processing again. Pour the batter into the prepared pan and smooth into an even layer. Sprinkle another handful or two of chocolate chips over the top.
5. Bake 33 to 40 minutes until set in the center (and the center no longer looks shiny). Allow to cool in the pan for 30 minutes, then use the parchment to lift out the brownies to cool further. Slice into 16 pieces and enjoy warm or cool to room temperature. Store at room temperature wrapped in foil for up to 5 days or refrigerated for 10 days. Allow to come to room temperature before enjoying (the brownies solidify when cold).

1. Refrigerate the coconut milk overnight (we just store a few cans in the refrigerator).
2. When you’re ready to make it, open the coconut milk and remove the hardened coconut cream on top. It will be in the top half of the can; take care because the liquid will all have separated and be on the bottom half of the can.
3. Place only the hardened coconut cream into the bowl of a stand mixer (or a bowl to use with an electric mixer); discard the coconut liquid or use it for another recipe. Add the maple syrup and vanilla extract.
4. Attach the whisk attachment to your mixer and mix on high for 1 to 2 minutes until light and fluffy, scraping down the bowl and mixing again as needed.

1. Preheat the oven to 350°F.
2. Butter a 9 x 13″ baking dish.
3. In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, ginger, cinnamon, cloves, and kosher salt.
4. In a separate medium bowl, whisk together the molasses and boiling water. Whisk in the melted butter and sugar. Then whisk in the eggs.
5. Pour the wet ingredients into the dry ingredients and whisk until smooth.
6. Pour the batter into the prepared pan. Bake 30 to 40 minutes until the center is set and springs back to the touch, and an inserted toothpick is clean or has moist crumbs. Allow to cool until room temperature before dusting with powdered sugar. Serve with whipped cream.

Note: Make sure to set out your butter at room temperature for 30 minutes to 1 hour before making this recipe.

1. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, and kosher salt.
2. In the bowl of an electric mixer (or with a hand-mixer), beat the room temperature butter, brown sugar and granulated sugar on medium until light and fluffy, about 3 minutes. Add the egg and molasses and beat for 1 minute, until fully combined. Set mixer to low and slowly add dry ingredients until just combined.
3. Form the dough into a ball and cover in plastic wrap or place in a sealed container. Refrigerate for 1 hour.
4. When ready to bake, preheat oven to 375°F.
5. Roll the dough into 1 ½ tablespoon balls (30 g each), then roll the balls in granulated sugar to coat the outsides. Arrange the cookies on baking sheets lined with parchment paper. (We recommend baking 1 tray at a time for the most even bake, or rotate the trays halfway through baking.) Bake until set and crinkled on top and no longer gooey, about 10 to 12 minutes. Allow the cookies to cool on the pan for 2 minutes before removing to a wire rack to cool fully.
6. To store, line a container with paper towels (this helps to preserve moisture and keep them chewy). Store at room temperature for 1 week, refrigerated for 2 weeks (bring to room temperature before serving), or frozen for 3 months.

1. Make the homemade jam: Add the berries, maple syrup, and cinnamon to a small saucepan. Cook on low heat for 10 to 12 minutes until the berries break down. Run the mixture through a mesh strainer into a clean bowl, mashing the berries with a spatula. Return the sauce to the same saucepan, then add the cornstarch and heat on low 2 more minutes until bubbly and thick. Remove from the heat and allow to cool while making the cookies. (This step can be made ahead and refrigerated for up to 1 week before making the cookies.)
2. Bake the cookies: Preheat the oven to 350 degrees.
3. In a large bowl, mix the almond flour, all purpose flour, baking powder and kosher salt in medium bowl.
4. In a separate medium bowl, whisk together the melted butter and maple syrup. Mix in the dry ingredients and stir with a spatula until well combined.
5. Line two baking sheets with parchment paper. Take about 1 tablespoon of the dough and roll it into small balls, about 12 for one tray, 24 in all. Start with one tray only, then refrigerate the dough for the second tray. Gently press your thumb into the center of the ball. (You can re-form the cookie with your fingers if it cracks a little.) Then add about ½ teaspoon of jam into each cookie.
6. Bake the first tray 13 to 15 minutes until browned on the bottom. Allow to cool on the tray for 5 minutes, then place on a baking rack to cool. Meanwhile, prepare and bake the second tray and allow it to cool (baking the trays separately allows for the most even bake).
7. Ice the cookies (optional – if freezing, add after): Once the cookies have cooled to room temperature (about 20 to 30 minutes), make the powdered sugar icing. Stir together the confectioners’ sugar and milk (start with a little less if using non-dairy milk) until a smooth sauce forms and all lumps are dissolved. Place the cookies on parchment paper, dip a fork into the glaze and drizzle in a zigzag pattern. Let the cookies sit at room temperature until the glaze is dry, about 15 minutes.
8. Store at room temperature for 3 days or refrigerated for 1 week. To freeze, place baked cookies without icing in an airtight container and freeze for 2 to 3 minutes. Add the icing after thawing to room temperature.

1. In a medium bowl, whisk the flour, almond flour, cinnamon and salt. 
2. In the bowl of a stand mixer add the butter and sugar. Beat with the paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla, and mix on low speed until combined. Gradually add the flour mixture and continue mixing on low speed until just combined, about 30 seconds. Divide the dough into two disks. Wrap the disks in plastic wrap and refrigerate for 1 to 3 hours.
3. Preheat the oven to 350°F.
4. Take one disc of dough out of the fridge and place it on a floured surface. Using a light touch, roll the dough out until it is slightly less than 1/4-inch thick. Use plenty of flour on the counter and the rolling pin to prevent sticking. Moving quickly so the dough remains chilled, use a linzer cookie cutter (or a 2-inch round cutter and smaller heart-shaped cutter) to cut an equal number of cookies with and without a hole in the center. Place excess dough back in the refrigerator and re-roll it after it’s chilled again (after baking the first sheet). Place the cookies on a baking sheet and refrigerate the sheet for 5 minutes.
5. Transfer the baking sheet directly to the oven and bake for 11 to 14 minutes, until lightly browned. Cool the cookies for 1 minute on the cookie sheet. Then transfer to a cooling rack.
6. Repeat with remaining disc of dough and re-rolled scraps of dough.
7. Cool the cookies completely, at least 15 minutes. Then sift powdered sugar the cookies with the cutout centers. On the bottom cookies, spread a layer of jam about 1/8” thick (about 2 teaspoons per cookie), not quite to the edges of a cookie. Then very gently press on the top cookie to sandwich the jam. 
8. Repeat for all cookies to make 30 to 32 sandwiches. Store room temperature with several sheets of parchment paper between the cookies for up to 2 days*, or refrigerated for 2 weeks. You can also freeze for up to 3 months. The cookies taste crispy the first day, and become softer after storage (both delicious, but we prefer the softer version!).

1. In a medium bowl, stir together ¼ cup all-purpose flour, ¼ cup whole wheat flour, and ¼ teaspoon kosher salt. Vigorously whisk in 2 eggs, ¾ cups milk, and 1 ½ tablespoons oil until smooth.
2. Assemble your crepe making station with an 8-inch skillet, plate, a towel or piece of wax paper, chopstick, bowl of batter, and ¼ cup measure.
3. Cook the crepes: Heat an 8-inch skillet to medium low heat and lightly oil it with a paper towel. Pour in just under ¼ cup batter and rotate the pan so that the batter covers the pan (see the video above). Wait for about 30 seconds until the crepe cooked. Use the chopstick to loosen the edges of the crepe, then flip it and cook for another 15 seconds on the other side. Place the cooked crepe on the plate, and cover with a towel. (Tip: If you’ve never cooked crepes before, you may need to scrap one or two before you get the hang of it. You also may need to reduce the heat mid-way through the cooking, and/or oil the skillet again.)

Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe. 

1. Place half the frozen mango chunks in a food processor or high-powered blender with the water, sugar, and lime juice. Puree until smooth, stopping and scraping down the sides as necessary. Then add the remaining mango chunks and puree until smooth, adding a splash more water if necessary. This forms a no churn sorbet that you can eat immediately, or move to Step 2 if you have an ice cream maker. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
2. Pour the mixture into an ice cream maker and freeze for about 15 minutes, until the texture becomes frosty and creamy. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.

1. To a mixing bowl or bowl of a mixer, add the pumpkin puree, sugar, pumpkin spice, cinnamon, and vanilla extract. Add the whisk attachment or use a handheld mixer and whisk together until smooth. Add the the mascarpone cheese and whip on medium speed until smooth. Add the cream and beat until thick and fluffy, about 1 minute.
2. In a shallow bowl, place the coffee and amaretto or rum. Quickly dip each side of the lady finders in the coffee mixture (just to get each side wet) and place them in a single layer in an 8 x 8-inch or 9 x 9-inch pan. Place 12 in the bottom, breaking them as necessary to form an even layer. 
3. Take half of the pumpkin mixture and smooth it over the top of the lady fingers. Add another layer of dipped lady fingers, then add the pumpkin mixture and smooth over the top again. Dust the top with cinnamon using a fine mesh strainer. 
4. Refrigerate 4 hours or overnight. Slice into 9 pieces and serve. Stores up to 1 day refrigerated (or up 2 days total).

1. Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.
2. Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.
3. Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.
4. Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving. Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
5. Make the bourbon sauce: Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn’t bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes ¾ cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving. 

1. Preheat the oven to 350°F. Grease a 10 x 15-inch jelly roll pan.
2. In a large bowl, stir together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then whisk in the brown sugar, granulated sugar, pumpkin puree, and oil. Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and use a spatula to smooth it into an even layer. 
3. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes, then refrigerate about 15 minutes until it comes to room temperature. (Or allow to cool and refrigerate it, then frost before serving.) 
4. Meanwhile, make the cream cheese frosting: Let the butter and cream cheese sit on the counter for 1 hour to come to room temperature. Use a fine mesh sieve to sift the powdered sugar into a bowl. Beat the butter and cream cheese with a stand mixer or hand mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing. Use immediately or refrigerate until using (stores refrigerated for up to 1 week; allow to stand at room temperature for 30 minutes and stir before using). 
5. Spread the frosting on top of the bars. If desired, dust with cinnamon. Serve immediately or store refrigerated. Stores refrigerated for up to 5 days. Freeze the completely cooled unfrosted bars tightly wrapped for up to 3 months. 

1. Preheat the oven to 350°F.
2. Place the butter (sliced into pieces) in a skillet over medium heat. Heat for about 5 minutes until it melts, turns foamy, and then becomes golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl. Transfer to the freezer for 15 minutes to cool (you can also do this in advance and cool it to room temperature).
3. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
4. Add the cooled browned butter to the bowl of a stand mixer. Add the sugar and mix on High speed for 1 minute, until light and fluffy. Add the egg yolk, molasses and vanilla extract, and beat on High speed for 1 minute. Add the pumpkin puree and mix just until incorporated, scraping once. Pour in the bowl of dry ingredients and mix on Low speed until just combined.
5. Line a baking sheet with parchment paper. Place ¼ cup granulated sugar on a plate. Roll the dough in 1 ½ tablespoon balls, using a cookie scoop if possible, then roll the ball into the plate of sugar. Repeat for a tray of 12 cookies. Add a single tray to the oven and bake 12 to 13 minutes, until puffed. Chill the remaining dough while baking (recommended but not required; without it the second batch comes out with slightly more crinkles**). Allow to cool on the pan 5 minutes before removing to a baking rack.
6. Repeat for the second batch of cookies (baking the trays separately yields more even results).
7. Allow the cookies to cool to room temperature, about 30 minutes. For the glaze, mix the powdered sugar, milk and melted butter in a small bowl until a thick icing forms (add slightly more sugar if it’s too runny or a hint more milk if too thick). Use a fork to drizzle the icing over the cookies. Wait for about 20 minutes for the icing to dry before serving.
8. Store at room temperature for about 1 week, refrigerated for 2 weeks (bring to room temperature before serving), or frozen for 3 months (un-iced cookies freeze best).

1. Cut the dates in half (and remove the pits). Add about 1 teaspoon peanut butter (or less, depending on the size of the date) and a generous sprinkle of crushed peanuts. Place the halves back together and form them into a bar shape with your fingers (pressing down to round the corners). 
2. Place the chocolate in a liquid measuring cup with the ½ teaspoon coconut oil and heat in 10 second bursts in the microwave until melted. 
3. Use 2 forks to dip in each of the dates, then shake off the extra chocolate. Place the dates on a parchment-lined baking sheet. If desired, add a small chocolate drizzle with a fork to the top. Freeze 5 minutes to set, then enjoy. Store refrigerated for up to 2 weeks (allow the dates to come to room temperature for about 15 minutes before enjoying).  

1. Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.
2. Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.
3. Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.
4. Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving. Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
5. Make the bourbon sauce: Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn’t bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes ¾ cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving. 

Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

1. Place the lime juice, lime zest, sugar and ice in a blender and blend until sugar is dissolved. Stir in the whole milk and food coloring.
2. Pour the mixture into an ice cream maker and churn for 20 to 25 minutes, until the texture becomes frosty and creamy. Line a container with parchment paper and add the sherbet. Place it in the freezer and freeze for 2 hours to allow it to come to a scoopable texture. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 10 minutes before scooping.

1. Preheat the oven to 375 degrees Fahrenheit.
2. Make the filling: In a medium bowl, mix the blueberries, ½ cup sugar, cornstarch, ½ teaspoon cinnamon, allspice, and lemon zest. Pour into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
3. Make the topping: In a medium bowl, add the remaining ½ cup sugar, ½ teaspoon cinnamon, flour, baking powder and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the filling.
4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. You can leave it out on the counter for up to 1 day (covered, at night) so the topping can stay crisp. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly.