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.

Preheat oven to 350°. Line a 13″x 18″ jelly-roll pan with parchment paper. Butter and flour the paper.

Place chocolate in a large heatproof bowl. Set aside. Place the butter and cream in a saucepan. Over medium, heat bring to a boil. Pour over chocolate and let sit about a minute or until chocolate begins to melt. Stir until chocolate is completely melted and mixture is smooth. Set aside to cool.

Add vanilla extract to cooled chocolate mixture. Whisk in eggs, one at a time. Whisk in sugar.

Sift 3/4 cup flour and salt. Using a wooden spoon, stir into chocolate mixture until fully combined. Toss nuts with remaining 1/4 cup flour. Stir into batter.

Spread batter in prepared pan. Bake 28-30 minutes, or until a toothpick inserted in the center comes out almost clean. Allow brownies too cool. Wrap and refrigerate overnight.

Yields 20-25 brownies.

Butter the bottom and sides of two 9-inch round cake pans. Line the bottom of both pans with parchment paper.

Sift flour, baking powder, baking soda, and salt in a small bowl. Melt chocolate in water in the microwave and set aside to cool. Beat butter and sugar on medium speed of an electric mixer. The mixture should be light yellow and creamy. Add egg yolks, one at a time, beating well after each. Mix in melted chocolate and vanilla. Using a wooden spoon, stir in flour mixture, alternating with buttermilk, blending well after each.

Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold about a third of the whites into the chocolate batter, then the remaining whites.

Divide the batter evenly between the two cake pans. Bake about 30 minutes, until a toothpick inserted in the center comes out with a moist crumb. Cool cakes in pans on a wire rack for 15 minutes. Turn onto a cooling rack and peel off paper liners. Let cakes cool completely, about 2 hours. Cover with plastic wrap and refrigerate until ready to assemble the cake.

Preheat oven to 350°. Line mini muffin pans with paper liners.

Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, vanilla, and water. Using an electric mixer on low speed, mix until smooth.

Fill muffin pans about 2/3 full. Bake about 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks about 10 minutes. Remove cupcakes to wire racks to let cool completely.

Cupcakes can be stored overnight at room temperature or frozen in an airtight container for up to a month.

Preheat oven to 350°. Line a 9″x 13″baking pan with foil and butter the foil.

Stir together flour, baking powder, and salt. Set aside.

Using a heavy-duty mixer on medium speed, beat butter and sugar until soft and light (about 5 minutes). Add whole eggs, one at a time, beating well after each addition. Beat in vanilla.

On low speed, add half the flour mixture and mix well. Add yolks, mixing well, then add remaining flour mixture.

Scrape batter into prepared pan. Smooth the top. Scatter blueberries over the batter.

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.

Divide batter among pans. Bake for about 22 minutes or until filling is set.

Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.

Makes 30 cheesecakes.

Combine flour, baking soda, and salt in a small bowl. Set aside.

In a large bowl, beat butter, granulated sugar, and brown sugar until smooth, about 2 minutes. Mix in egg and vanilla, beating well. Gradually add dry ingredients, mixing until thoroughly blended. Stir in granola, almonds, and chocolate.

Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Leave several inches between cookies. Refrigerate for 20 minutes. Preheat oven to 350°.

Bake 12-14 minutes. Cool on baking sheets for 5 minutes. Remove cookies to wire racks to cool completely.

Makes about 4 dozen cookies.