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.

1. Preheat the oven to 350 degrees.
2. Line a loaf pan with parchment paper, and oil lightly.
3. Using a stand or hand mixer, combine cream cheese, sugar and vanilla bean paste and mix until well combined, then set aside.
4. In a large mixing bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder and salt.
5. In a small mixing bowl, whisk together vanilla extract, egg, whole milk, Greek yogurt and avocado oil.
6. Add wet ingredients to dry ingredients. Using a sturdy spoon, mix into a batter, which will be quite thick.
7. Into prepared loaf pan, add half of the batter. Spoon about two-thirds of the cream cheese mixture onto batter and, using a butter knife, swirl cream cheese through batter. Be careful not to over-swirl — leave thick ribbons of cream cheese.
8. Pour remaining batter over cream cheese layer and smooth top. Dollop remaining cream cheese mixture on top, swirling it slightly into the batter.
9. Sprinkle top of loaf with sugar.
10. Bake for 45 to 55 minutes, or until a knife inserted into the middle comes out mostly clean. Remove from pan, place on a baking rack and allow to cool completely.

1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar at medium speed for 3 to 4 minutes until fluffy, stopping to scrape sides of bowl. Add egg and vanilla, beating until combined.
2. In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture, beating on low speed until a dough forms. Turn out two-thirds of dough onto a clean surface; knead dough if any flour bits remain. Shape into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
3. To remaining dough, add cinnamon and nutmeg. Beat at low speed until combined. Turn out onto clean surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
4. Let doughs stand at room temperature for about 5 minutes. On a lightly floured sheet of parchment paper, roll plain dough into a 14x12-inch rectangle. Transfer on parchment to a baking sheet and refrigerate for 15 minutes. Repeat procedure with spiced dough.
5. Transfer plain dough with parchment onto a flat surface. Carefully invert spiced dough on top of plain dough. Top with parchment and roll rolling pin over doughs to press together. Peel away top parchment. From the long side, roll dough into a log using bottom parchment to help lift and roll; roll as tightly as possible to avoid gaps. (If dough cracks, let stand for a few minutes until pliable). Trim [q:1/2] inch off each end. Tightly wrap roll in parchment, twisting ends to seal. Refrigerate for at least 2 hours, or freeze until ready to use.
6. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
7. Cut log into [q:1/4]-inch-thick slices. Place 1 inch apart on prepared pans.
8. Bake for 8 to 10 minutes, until edges are golden brown. Let cool completely on pans.
9. In a medium bowl, whisk confectioners’ sugar and milk together until smooth. Immediately drizzle glaze onto cookies.

1. Process flour, sugar, cinnamon, ginger, baking soda, cloves, and salt in a food processor until combined, about 10 seconds. Add melted butter, molasses, and milk. Process until a soft dough forms and no streaks of flour remain, about 20 seconds, scraping down sides of bowl as needed.
2. Spray counter lightly with a baking spray with flour, transfer dough to counter, and knead until dough forms a cohesive ball, about 20 seconds. Divide dough in half. Form each half into a 5-inch disk, wrap disks tightly in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
3. Adjust oven racks to upper-middle and lower middle positions and heat oven to 350º. Line 2 baking sheets with parchment paper. Working with 1 disk of dough at a time, roll [q:1/4]-inch thick between 2 large sheets of parchment. (Keep second disk of dough refrigerated while rolling out first.) Remove top piece of parchment. Using a [q:3 1/4]-inch cookie cutter, cut dough into shapes. Peel away scraps from around cookies and space shapes [q:3/4]-inch apart on prepared sheets. Repeat rolling and cutting steps with dough scraps.
4. Bake cookies until puffy and just set around edges, 9 to 11 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, and then transfer to a wire rack. Let cookies cool completely before serving. (Cookies can be stored in an airtight container at room temperature, with a sheet of parchment or waxed paper between each layer, for up to 3 days.)

1. Preheat oven to 350°F and line muffin tin with paper cups.
2. Combine flour, baking powder, baking soda, cinnamon and salt in a bowl.
3. In a separate large bowl, combine pumpkin, maple syrup, oil and egg and beat until evenly mixed. Add dry ingredients to the pumpkin mixture, incorporating with a spatula until just mixed.
4. Divide batter in prepared muffin tins and bake for 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.

1. Preheat oven to 350 degrees. For the filling, into an 8 x 8-inch pan, add all ingredients including [q:1/3] cup NOW Monk Fruit Sweetener and toss to combine.
2. For the topping, into another bowl, add all ingredients including 1 cup NOW Monk Fruit Sweetener. Combine using a fork, until crumbly. Add topping to pan.
3. Bake 30 minutes. Let cool for 10 minutes before serving.

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2. Into a small bowl, combine the 1 tablespoon cinnamon and 1 tablespoon sugar. Set aside.
3. Into a large mixing bowl, sift together flour, baking soda, ginger, cloves and salt. Set aside.
4. In another large bowl, cream together butter and the [q:1/2] cup sugar. Beat in egg, vanilla and molasses.
5. Sift half the dry mixture into wet ingredients and beat until combined. Add remaining dry ingredients and blend well.
6. Roll dough into small balls, then roll into cinnamon sugar. If dough seems too wet to roll, chill for 20 to 30 minutes.
7. Place about 2 inches apart on prepared baking sheets and bake for 12 to 15 minutes.
8. Cool completely on baking rack, and enjoy!

1. Place the syrups and peanut butter into a small saucepan and whisk thoroughly to mix. Bring to a boil while stirring constantly.
2. Reduce the heat to medium-low, stir or whisk frequently, and simmer for 10 to 12 minutes or until the syrup thickens and drips slowly from the spoon.
3. Place the crispy cereal, dried fruit, seeds, and nuts in a mixing bowl. Pour the hot syrup over the mixture and mix thoroughly to coat all ingredients.
4. Lightly moisten a glass baking dish with cold water. With moistened hands, place the mixture in the baking dish and press it down evenly and firmly.
5. Place the dish in the freezer for 20 to 30 minutes, allowing the syrup to harden. Remove and slice into bars or squares.
6. Store in a covered container on the counter or refrigerate.