Place chopped chocolate and butter in microwave-safe bowl. Microwave until melted, stirring every 30 seconds. Set aside to cool slightly.

Beat brown sugar and chocolate on high speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside.

in a separate bowl, combine flour, espresso powder, baking powder, and salt. Turn mixer on low speed and gradually add flour mixture to chocolate mixture. Beat until smooth. Stir in chocolate chips. Wrap dough in elastic wrap. Refrigerate about 4 hours.

Preheat oven to 350. Line baking sheets with parchment paper or silicone liners.

Roll dough into 1-inch balls. Place two inches apart on baking sheets. Bake 9-10 minutes, or until browned around the edges. Cool cookies on wire racks. Sprinkle with confectioners’ sugar.

Makes about 3 dozen cookies.

Preheat oven to 350°. Spray a 9″x 13″x 2″ baking pan with nonstick cooking spray.

Combine flour, oats, cashews, 1 cup sugar, and baking soda in a large bowl. Stir in melted butter. Reserve 1 & 1/2 cups of mixture for topping. Press remaining mixture into bottom of prepared pan. Bake for 12-15 minutes or until lightly browned. Set pan on wire rack to cool.

Beat cream cheese and 3/4 cup sugar at medium speed with an electric mixer. When mixture is creamy, add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla extract. Beat until combined.

Spread apple butter over cooled crust. Spread cream cheese mixture over apple butter. Top with reserved oat mixture. Bake 35-40 minutes or until cream cheese layer is set. Cool completely before cutting into bars.

Preheat oven to 350°. Grease and flour regular cupcake pans. Set aside.

Combine flour, baking soda, salt, sugar, and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir in vanilla, pineapple, pecans, and bananas.

Pour batter into prepared pans. Bake for 25 minutes, until a toothpick inserted in the center comes out clean.

Cool in pans on wire racks for 10 minutes. Then, remove from pans and cool completely on wire racks.

After cooling, frost cupcakes. Garnish, if desired.

Makes about 36 regular-sized cupcakes.

Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil, letting the excess hang over the edges. Lightly butter the foil.

Melt butter and chocolate on low heat on the stovetop in a saucepan or in the microwave in a microwave-safe bowl. Remove from heat or microwave. One at a time, whisk in cocoa, sugar, eggs, vanilla, and flour. Pour into prepared pan. Smooth the top of the batter. Sprinkle salt over top of batter. Using a butter knife, swirl salt into brownie batter.

Bake for 30-35 minutes, until edges are set and center is a bit soft. A toothpick inserted in the center should come out with a little batter coating it.

Cool at room temperature for an hour. Then, cool in refrigerator for an hour or until firm. Remove from pan and foil. Serve at room temperature.

Brownies can be refrigerated for 3 days or frozen for a month.

Preheat oven to 350°. Butter a 12-cup Bundt or tube pan. Coat with 1/2 cup ground hazelnuts.

Beat butter and 6 tablespoons of sugar on medium speed of a heavy-duty mixer. Mix until soft and light, about 5 minutes. Add egg yolks one at a time, beating after each addition.

In a separate bowl, stir together flour, baking powder, ground hazelnuts, and chocolate. Add half of the flour mixture to the egg yolk mixture. Mix on low speed just until blended. Beat in the milk. Beat in the remaining flour mixture.

Beat egg whites on medium speed with a mixer’s whisk attachment. Mix until white and opaque and just beginning to hold a shape. Increase speed to medium-high and add remaining 6 tablespoons sugar in a stream. Continue mixing until soft peaks form.

Stir one-third of egg whites into batter. Then, fold in remaining egg whites.

Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.

Cool in pan on wire rack for 5 minutes. Then, remove cake from pan and cool completely on rack.

Preheat oven to 375°. Line a 9-inch square baking pan with aluminum foil, leaving an overhang. Butter bottom and sides of foil.

Using a microwave-safe bowl, melt butter in microwave. Whisk in sugar and salt. Whisk in egg, then sugar and flour. Mix until smooth. Spread evenly in prepared pan.

Bake for 10-15 minutes. The sides should be beginning to pull away from the sides of the pan. Set aside to cool.

Using a food processor, grind cookies to a fine powder. Transfer to a bowl and stir in sugar. Pour the butter over the mixture and mix until well combined.

Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Put the crust in the refrigerator.

Place white chocolate in a bowl and pour boiling water over it, stirring until smooth. Set aside to cool.

Preheat oven to 350°. Grease three 9-inch round cake pans and line with wax paper. Grease and flour wax paper.

Using an electric mixer on medium speed, beat butter until creamy. Gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition. Stir in melted white chocolate and vanilla.

Combine buttermilk and baking soda. Add flour to butter mixture, alternating with buttermilk mixture. Begin and end with flour. Mix at low speed after each addition until blended.

Beat egg whites to stiff peaks. Gently fold into batter. Pour batter evenly into prepared pans.

Bake for 20-22 minutes, or until a toothpick inserted in the center of cake comes out clean. Cool in pans for 10 minutes. Then, remove from pans to wire racks to cool completely.

Spread frosting between layers and on the top and sides of cake. Garnish, if desired.

Store in refrigerator.

Preheat oven to 350°. Grease a 9″x 13″x 2″ baking pan.

Combine cake mix, melted butter, and 1/3 cup of evaporated milk in a large bowl. Using an electric mixer on medium speed, beat until smooth. Spread half of the dough in baking pan. Set aside remainder of dough.

In a large saucepan, combine caramels and 1/3 cup evaporated milk. Cook, stirring constantly, over medium-low heat until melted and smooth. Pour evenly over dough in pan. Sprinkle with nuts and chocolate chips. Drop remaining dough over the nuts and chocolate.

Bake for 20-25 minutes. Cool in pan on a wire rack.

Makes 48 bars, which can be stored in an airtight container at room temperature for 3 days or frozen for 3 months.