• Preheat over to 350F
• Sift flour and baking powder together then whisk to combine.
• Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.
• Add peanut butter and mix until incorporated.
• Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
• Roll dough into one inch balls and place on baking sheet lined with parchment paper.
• Flatten cookies with a fork in a criss-cross pattern.
• Bake cookies for about 10 minutes.
• Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

• Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper and lightly oil with coconut oil. Set aside.
• Place the egg whites and erythritol in a mixing bowl, and using a hand mixer, beat egg whites until a stiff peak forms. You can add 1/4 teaspoon cream of tartar or a pinch of salt to help the egg white firm up.
• When the egg whites are firm (when you can turn the bowl upside-down and the egg whites don't fall), use a silicone spatula to gently fold in the shredded coconut and vanilla into the fluffy egg whites mixture.
• The batter should be quite dense, saturated by the amount of coconut but still easy to shape into balls if pressed into a cookie scoop. If too liquid (too much egg whites), add an extra 1/2 cup of shredded coconut.
• Use a cookie dough scoop to scoop out the batter, then pack it firmly in the scoop to form a coconut ball that holds well together.
• Now, scoop out the batter onto the cookie sheet, don't flatten the macaroons, and repeat the steps above, leaving half a thumb of space between each macaroon.
• You should make 24 macaroons with the batter. Bake them on two cookie sheets separately at 350°F (180°C) for 10 minutes, one batch at a time, leaving the extra cookie sheet on the kitchen benchtop while the first one is baking.

• In a small bowl, whisk together the dry ingredients including the oats, flour, cinnamon, baking soda, and salt.
• Preheat oven to 350 degrees F, line large baking sheet with parchment paper and spray with cooking spray.
• In a large bowl, mash bananas. Add melted butter, vanilla extract, add egg; mix well. Add the dry ingredients; stir to combine. Add walnuts and raisins, mixing well.
• Using a large spoon (just under 1/4 cup), place batter on previously prepared sheet and flatten with the back of a spoon into medium sized cookies. Note: Cookies do not spread, so you can place closer together.
• Bake for 20 minutes or until walnuts start to brown a bit.
• Remove from the oven and let cookies cool for a few minutes, then transfer onto a cooling rack to finish cooling.

• Preheat oven to 375 degrees F.
• Line a cookie sheet with parchment paper. Set aside.
• Rinse blueberries and let drain on a paper towel. Pat dry. Set aside.
• In a medium bowl whisk together the flour, salt, baking powder, and cinnamon. Set aside.
• In the bowl of a standing mixer with the paddle attached, beat the brown sugar and butter for 3 minutes, or until fluffy. Make sure to scrape the sides of the bowl.
• Add the egg and vanilla, and mix very well.
• Add flour mixture, and mix again.
• The dough will be a bit dry, so add the milk one tablespoon at a time.
• Fold in blueberries.
• Put 1/2 cup white sugar on a plate or piece of wax paper.
• Form balls of dough and roll in white sugar. Balls should be 1 to 1.5 inches in diameter. Place balls on parchment lined cookie sheet.
• Bake for 10 -12 minutes. Cookies are done when they are lightly browned around the edge.
• Cool cookies on pan for 1 minute, and then remove to wire rack to cool.

For the cookies:

• Preheat the oven to 375 degrees F.
• In a medium bowl combine the flour, baking powder, and salt. Set aside.
• In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
• Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

For the glaze:

• Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Store in an air tight container.

• Preheat oven to 350°F.
• Chop half of the chocolate chips into small shards and slivers. Cut caramels into small chunks (about the size of the chocolate chips) and break up the pretzels. Set aside.
• In a medium sized microwave-safe bowl, add butter and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted (no chunks left). You want it hot; if you hear it "pop" then it's most likely done
• Add in brown sugar and granulated sugar and use a spatula to stir until combined (* do not use a mixer for this recipe). The sugars should cool off the butter but if it's still piping hot, let cool for a minute or two.
• Stir in egg and vanilla extract. Next, mix in baking soda and salt.
• Add flour and mix until all the flour disappears into the dough. Note: the dough will be wet and sticky, this is normal and it will firm up as it sits.
• Mix the chopped chocolate chips, whole chocolate chips, pretzels, and caramel into the dough. Allow dough to sit for 1-2 minutes to slightly set so it's not as sticky, then stir (if needed, you can add 1-2 tablespoons flour to help it firm up).
• Line a baking sheet with parchment paper. Scoop dough into 1/4 cup sized scoops (i.e. 4 tablespoons) then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball. See image in post above for reference. Without flattening, your cookies will be thicker and more cakey.
• If desired, press extra pretzel pieces into the top.
• Bake at 350°F for 12-14 minutes. You want them to be slightly brown on the edges & top and look slightly underbaked in the center (my oven was perfect at 13 minutes).
• Tip: If your cookies are wonky-shaped, immediately after taking out of the oven, use a bowl that is slightly larger than the cookie to “wiggle” it back into a circle shape.
• Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
• Enjoy slightly warm for gooey caramel or allow to fully cool...both ways are amazing!

• Preheat oven to 350.
• Mix all crust ingredients in large bowl. Grease sheetpan with butter or spray, Pour crust on to sheetpan. Press lightly with square tupperware or 2nd 1/2 sheet pan. Bake 15 min lightly crisping top of crust.
• While crust is baking mix the filling. It can be mixed by hand or in a stand mixer.
• Blend cream cheese with granulated sugar and vanilla and whip for 2 minutes
• Add 3 eggs and 2 yolks one at a time while stirring, Mix in eggs completely then whip for 2 minutes
• Add 3/4 cup sour cream and 2 teaspoons of lemon juice Mix for 2 minutes. Scrape the sides and mix for 3 more minutes
• You can bake just like this and it will be great or mix in 1/4 cup of any of the following: Nutella, peanut butter, melted chocolate chips, mashed bananas, melted white chocolate chips, caramel, raspberry jam, balsamic reduction, limoncello, almond butter, amaretto.....
• Pour filling on top of the crust.
• Reduce the oven temperature to 325 degrees. Bake for 45 min
• Filling will be jiggly and need to cool for a minimum of 1 hour before serving