1. In a small saucepan, bring [q:3/4] cup of water to a boil.
2. Take water off heat and drop tea bag in. Cover saucepan with lid and leave to steep for 6 to 10 minutes. The longer the tea steeps, the more Earl Grey flavor you will have; 8 minutes will produce a subtle yet noticeable flavor. Remove tea bag and bring pot to a simmer again. Once again remove from heat, add maple syrup and chocolate, and stir to melt chocolate.
3. Transfer chocolate mixture to a high-speed blender. Add vanilla, salt, and tofu. Purée until completely smooth, stopping to scrape sides of blender with a rubber spatula as needed to fully incorporate.
4. Divide mixture evenly among six ramekins and chill for at least 4 hours.
5. When serving, top mousse with whipped cream and chocolate shavings, if using.

1. In a large mixing bowl, whisk together eggs, brown sugar, flour and cinnamon. Set aside.
2. In a blender, puree bananas, and set aside.
3. In a heavy pot over medium heat, add milk and bring to a simmer, stirring frequently to avoid scorching. Just as milk begins to boil, remove from heat and whisk into egg mixture in a slow, steady stream (this helps avoid lumps).
4. Return milk and egg mixture to pot over medium heat and bring to a gentle simmer, stirring constantly to avoid scorching. Stir in vanilla extract, then banana puree, then pour mixture into a clean bowl.
5. Chill for 2 hours and serve as is, or for a decorative twist, layer into parfait glasses, alternating ginger snap cookies, banana slices and pudding, and serve garnished with whipped cream and a mint sprig.

1. Preheat oven to 375 degrees. Lightly oil a 10-inch cast iron skillet.
2. In a large saucepan, heat 2 tablespoons butter over medium heat. Whisk in heavy cream, cornstarch, vanilla, brown sugar, [q:1/2] teaspoon cinnamon, nutmeg, cloves, ginger and salt.
3. Add apples to saucepan, stirring well to coat. Cook on medium-low heat for 6 to 8 minutes, until apples are fork tender. Let cool.
4. Using your hands or a rolling pin, flatten each piece of biscuit dough into a 4-inch round.
5. Place 1 to 2 tablespoons apple mixture in center of each biscuit. Wrap dough around filling, pressing edges to seal.
6. Place seam-side down in prepared cast iron skillet, leaving a little room between each one for dough to rise.
7. In a small bowl, add sugar and remaining [q:1/2] teaspoon cinnamon, whisking to combine.
8. Melt remaining 2 tablespoons butter. Brush on tops of biscuits, then sprinkle with cinnamon-sugar mixture.
9. Bake for 18 to 20 minutes, or until golden brown.

1. Preheat oven to 350º. Place butter in a 13×9-inch baking dish.
2. In a large bowl, combine peaches, [q:3/4] cup of the sugar, and the crystallized ginger, tossing to distribute everything evenly.
3. In a separate large bowl, whisk together flour, remaining [q:1/2] cup sugar, baking powder, and salt.
4. Place baking dish in oven for 3 to 5 minutes, just until butter has melted. (Don’t let it burn.) Meanwhile, whisk milk and vanilla into flour mixture until well blended. Batter will be thin.
5. Transfer hot baking dish to stovetop and tilt it just enough so melted butter coats entire bottom. Pour batter evenly over melted butter, without stirring. Spoon peach mixture over batter, again without stirring. Pour any fruit juices from bowl evenly across fruit.
6. Return baking dish to oven. Bake for 40 to 50 minutes, rotating baking dish from front to back halfway through, until batter has risen to the top around the peaches and is crisp and browned. The puffed-up batter will sink a bit after baking.
7. Serve warm with ice cream, if desired.

1. Heat oven to 350° F. Spray loaf pan with non-stick vegetable spray.
2. Combine eggs, water and pumpkin. Add Spice Cake mix and blend well. Fold in dried cranberries if using. Pour batter into pan.
3. Bake for approximately 36 to 38 minutes or until toothpick inserted in center comes out clean.

1. Preheat oven to 375 degrees.
2. In a large bowl, toss apples with apple cider vinegar or lemon juice.
3. In a medium-sized bowl, combine sugar and vanilla bean. Stir until well combined, then add [q:1/4] cup brown sugar, cinnamon, allspice, cloves, nutmeg, 3 tablespoons flour, and salt.
4. Pour over apples and mix until well coated, then put in prepared, unbaked pie crust.
5. In a medium-sized bowl, combine remaining [q:1/2] cup brown sugar and butter. Mix until well combined, then add remaining [q:1/2] cup flour and oats. Spread evenly over pie filling. Bake for 45 minutes to 1 hour.

1. Preheat oven to 375ºF.
2. In a 9-inch square baking dish, combine berries, vanilla, cardamom, and orange juice. Stir well.
3. In a medium bowl, combine both flours, the oats, pecans, rosemary, baking powder, and salt (if using). Stir well. Create a well in middle of mixture and add milk, oil, and monk fruit. Gently stir until just blended; do not overmix.
4. Using a spoon, drop dough on top of fruit in 9 even mounds. Bake until dough is cooked through and golden, 35 to 45 minutes.
5. Remove from oven and let cool slightly. Serve warm.

1. For the topping: Finely chop [q:1/4] cup of the almonds. Combine chopped almonds, flour, brown sugar, granulated sugar, vanilla, cinnamon, and salt in a bowl. Stir in melted butter until mixture resembles wet sand and no dry flour remains.
2. Toast remaining [q:1/2] cup almonds in a 10-inch nonstick skillet over medium-low heat until just beginning to brown, about 4 minutes. Add flour mixture and cook, stirring constantly, until lightly browned, 6 to 8 minutes; transfer to a plate to cool. Wipe skillet clean with paper towels.
3. For the filling: Combine 2 tablespoons of the sugar and the cornstarch in a small bowl; set aside. Combine fresh cherries, lemon juice, vanilla, salt, almond extract, and remaining sugar in now-empty skillet. Cover and cook over medium heat until cherries release their juice, about 7 minutes, stirring halfway through cooking. Uncover, stir in dried cherries, and simmer until cherries are very tender, about 3 minutes.
4. Stir in cornstarch mixture and simmer, stirring constantly, until thickened, 1 to 3 minutes. Off heat, distribute topping evenly over filling. Return skillet to medium-low heat and cook until filling is bubbling around edges, about 3 minutes. Let cool off heat for at least 30 minutes before serving.

1. Preheat oven to 350°.
2. Mix wet ingredients together in one bowl. Fully combine so there are no lumps. Mix dry ingredients together in another bowl. Slowly add wet ingredients to dry bowl. Combine.
3. Pour into a nonstick 9x9–inch baking dish. You can spray dish with light oil spray or line with parchment paper. Bake for 20 to 25 minutes. Remove from oven.
4. Immediately top with chocolate chips and salt. Let chocolate chips melt on top. Let cool for 15 minutes before serving.

Blondie Layer

1. Preheat oven to 350 degrees
2. In a large mixing bowl, add butter, brown sugar and cane sugar. Mix to combine, then mix in eggs and vanilla extract.
3. In a separate bowl, add flour, baking soda and salt, stirring to combine. Add half the dry ingredients, mix to combine, add remaining dry ingredients and mix again. Stir in dried cranberries and white chocolate chunks. Do not over-mix.
4. Line a 13-x-9-inch pan with parchment paper; transfer batter into pan and spread evenly.
5. Bake for 20 to 22 minutes, until edges are golden but before center is firmly set.*
6. Remove from pan and set aside to cool.

Frosting

1. In a large mixing bowl, beat cream cheese and butter together until fluffy. Mix in powdered sugar one cup at a time. Add orange zest and stir to combine.
2. Once bars are fully cooled, spread an even layer of frosting on top. Sprinkle with dried cranberries and drizzle with melted chocolate. Allow 1 hour for frosting to set.
3. Cut the bars into your desired shape! Square or triangle.