• 2c Oats
• 1c Sliced Almonds
• 1c Chopped Pecans
• 3T Pumpkin Seeds
• 2T Chia Seeds
• 1 tsp Kosher Salt
• 1/4 c Coconut Oil (melted)
• 1T Cinnamon
• 1.5 tsp Vanilla
• 1/3 c Local Honey
• 1/2 c Dried Cranberries

Mix all ingredients and spread on a lined cookie sheet. Bake 15-20min in 275 degree oven. Toss them and bake another 15-20min. Granola can easily over cook so check at each of the 15 min intervals. Let cool and then add 2/3c dried fruit of choice. Granola will last up to 2 weeks in an airtight container. This recipe is adapted from Nine and Sixteen -- I changed the EVOO to coconut oil.

• 2c All-Purpose flour
• 1.5c Plain Greek Yogurt
• 1 tsp Kosher Salt
• 3 tsp Baking Powder
• 2T Organic Barley Malt Syrup (the secret ingredient!)

Mix and roll. Makes about 6-8 bagels depending on size. Bake 15-20 min at 375 degrees. This recipe is adapted from Nine and Sixteen-- I added the malt which gives them their NY bagel taste!

• 3c Flour
• 1c Sugar
• 1T + 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 3/4c Whole-Milk Plain Yogurt
• 3/4c Whole Milk
• 2 large eggs
• 1 tsp finely grated lemon zest
• 1/2c Unsalted Butter, room temp
• 1.5c frozen blueberries (do not thaw)

Cream butter and sugar 3 min until pale and fluffy-- key step. Add eggs one at a time, beating well, then add lemon zest. Whisk yogur and milk in a measuring cup. Separately whisk flour, baking powder and soda, and salt. Add dry and liquid ingredients to creamed mixture in 3 alternating additions, mixing only until just combined. Important: toss blueberries with 1T flour, fold in gently. Refrigerate batter 30min-24 hrs or freeze dough at this point. Bake 8 min at 425, reduce to 375 and bake 15-20min more. This heat reduction creates the muffin dome on top! Tip: to freeze dough, scoop into liners, freeze solid, then pop into zip bag. Thaw 45min, add 5-6 min at the 375 temp. Makes 8 muffins.

• 1/2c Unsalted Butter, room temp
• 1/2c Sugar
• 1/4c Dark Brown Sugar
• 2 Large Eggs
• 2 tsp Vanilla
• 1 3/4c Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1 tsp Ground Cinnamon
• 1/2 c Whole Milk
• 1.5 c Peeled, diced Honeycrisp Apple

Topping

• 1/3c Dark Brown Sugar
• 1 tsp Cinnamon

Cream butter and both sugars for 3 min until fluffy. Add eggs and vanilla. Whisk dry ingredients. Alternate with milk. Fold in apples. Mix swirl topping. Scoop batter into liners 3/4 full, sprinkle 1-2 tsp swirl mix on each, swirl lightly with toothpick. Bake 8 min at 425, reduce to 375 and bake 15-20 min more (large) or 12-15 min (standard). Topping: Mix sugar and cinnamon and sprinkle on top of muffins while still warm after baking. Tip: to freeze dough, scoop into liners, freeze solid, then pop into zip bag. Thaw 45min, add 5-6 min at the 375 temp. This heat reduction creates the muffin dome on top! Makes 8 muffins.

• Frozen Pie Crusts (2 rolled per box)
• 16 oz frozen strawberries
• 3 T honey
• 2 tsps lemon juice
• 1 Egg yolk
• 1/2 - 1c Powdered sugar
• 1-2 T milk
• Sprinkles (optional)

Thaw the pie crusts and strawberries. Preheat oven to 300. Blend strawberries, honey, and lemon. Strain through a fine mesh sieve directly into a saucepan to remove the seeds. Cook for 20-25 min over medium heat until the strawberry mixture is reduced until it 'sticks' to the back of the spoon. Move to a bowl to cool. Line a cookie sheet with parchment paper. Unroll the pie crusts, but do not roll them out. Use a cookie cutter at least 3"x3" and cut out enough dough to make an even number. Spoon 1-2T onto half the cutouts, leaving about 1/2" edge around the border. Beat the egg yolk and brush around the border of each cutout, and lay the empty dough on top of the jam-filled dough with the egg yolk touching one another so they will bond. Use a fork to crimp the 1/2" edge of each pop tart to seal the tart. Don't worry if a little jam oozes out. Bake for 30-35 min. They should be lightly browned. Whisk the powdered sugar and milk until a thick glaze forms. Let pop tarts cool, then spread ~1T glaze onto each pop tart and add sprinkles before the glaze hardens. This recipe is adapted from Crowded Kitchen-- I used store bought dough to save time.