Cream together the sugar, butter, and cream cheese, then beat in the egg and vanilla.

In a separate bowl stir together the flour, baking soda, baking powder, and salt.

Working in batches, beat the dry ingredients into the sugar-butter-egg mixture. Gently stir in the blueberries by hand.

Drop the dough by the spoonful onto greased cookie sheets. Sprinkle some sugar over top of the cookie dough balls.

Bake at 350°F for 10-12 minutes.

In a small microwavable bowl, microwave chocolate chips, peanut butter, and butter for 1 minute. Microwave an additional 30 seconds if need be. Stir until smooth. Stir in vanilla.

Add to cereal. Stir in until cereal is fully and evenly coated.

Add brownie mix. Fold in until all cereal is evenly covered. You may also put cereal in a bowl with a lid and shake until brownie mix has evenly coated the cereal.

Combine graham cracker crumbs and butter. Press into the bottom of your pan.

In large mixing bowl combine cream cheese and sugar. Mix till sugar is incorporated well. Add one egg at a time and mix till smooth.

Pour into pan on top of graham cracker crust. Pour melted Nutella on top. Using a knife swirl the Nutella into the cream cheese mixture.

Bake for 65-70 minutes or until the middle of cake is almost set. When done, cool cake for 5 minutes. Release cake from rim of pan and cool completely. Refrigerate for 4 hours or overnight. Cut and enjoy!

Recipe adapted from Kraft.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

In the bowl of a stand mixer using the whisk attachment, beat the coconut oil, butter and sugar. Beat in the almond extract and egg until blended.

Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.

Spread the batter into the bottom of the baking dish. Lay 1 cup of plums on top of the batter with skin side down and sprinkle with turbinando sugar.

Bake the cake for 20-23 minutes or until it is golden brown.

Bring the mixture to a boil, then remove pan from the heat, remove and discard the basil leaves, and allow the mixture to cool.

Add the cantaloupe and the liquid mixture into a food processor and blend until smooth. Taste and adjust the seasoning as needed.

Add the two remaining basil leaves, and blend again until they’re incorporated into the mixture.

Place the mixture into a shallow glass pan and place in the freezer.

After an hour, remove the pan from the freezer and use a fork to scrape the mixture around. It should have begun to freeze by this point, but may still be in a fairly liquid state. Place the pan back in the freezer.

Repeat this process after another hour, and repeat hourly, as needed, until you reach your desired consistency (you may want to leave yourself several hours of freezing time before you want to serve the granita).

Serve in individual bowls, and garnish with basil leaves if you’d like.

Combine chia seeds and flavored milk in a bowl. Stir frequently for about 30 minutes to eliminate clumps, then cover and refrigerate for at least 3 hours (recipe can be made several days in advance). Spoon into 2-ounce dessert glasses and serve.

Use any flavor milk you like—vanilla, chocolate, strawberry, coffee. Feel free to use any kind of milk too—regular, rice, soy or whatever.

Melt butter, yogurt, and baking sqaures in a microwave safe bowl. In a mixing bowl, cream melted butter and chocolate mixture. To bowl, add in sugar and vanilla and beat until fluffy, about 2-3 minutes. Add in eggs, beating one at a time. Add flour and cocoa powder and stir just until combined. Fold in chocolate chips and mini peanut butter cups.

Fill each mini tin about 3/4 full. Bake for 12-18 minutes, or until brownie is set. The top with be a bit crunchy and the insides will be fudgy. Enjoy.

Pour both bottles of beer into a medium saucepan and simmer on medium heat until it’s reduced down to 1 1/4 cups. If you keep a glass measuring cup nearby, you can check the progress when you think you’re close. It should take about 45 minutes. When it’s been reduced, pop it into the fridge to cool down while you prepare the rest of the batter.

In a medium bowl, whisk together flour, cocoa powder and salt until evenly combined. Set aside.

Melt the butter, bittersweet chocolate and dark chocolate chips in a double-boiler over very low heat, stirring constantly until melted. You can also melt it in the microwave in a glass bowl but if you do, make sure to heat it for only 30 seconds at a time and stir before each additional 30 second increment. Remove from the heat.

In a large mixing bowl, beat the eggs and sugar on high speed until light and fluffy, about 3 minutes. Add the melted chocolate mixture and beat until combined. Beat the reserved flour mixture into the melted chocolate mixture. Whisk in the reduced beer mixture and the vanilla (it might seem a bit thin). Pour the batter into the prepared baking pan and drop the semi-sweet chocolate chips evenly on top of batter.

Bake 20 to 25 minutes on the center rack in the oven, until a toothpick inserted in the center is clean. Remove dish from oven and set it on a rack. Let brownies cool, uncovered until they reach room temperature.

Recipe adapted from Blondie’s Cakes & Things.

For the cupcakes:

1. Preheat oven to 350°F. Place cupcake liners into your cupcake pans. For this recipe I got about 15 cupcakes. If you’d like, you can also gently spray the top of your cupcake pan with non-stick baking spray. Set aside.

2. In the bowl of your stand mixer, add your egg, egg yolk, brown sugar and vanilla sugar and beat with the paddle attachment on high speed until light and fluffy, about 3 minutes.

3. Stop mixer, scrape down sides and bottom of bowl and add your red food coloring and vanilla extract. Mix on medium speed until combined. Stop mixer again, scrape down sides and bottom of the bowl, and add your oil and mayonnaise. Mix again on medium speed until combined.

4. While this is mixing, sift together your flours, cocoa powder, and salt into a bowl (or onto a sheet of wax/parchment paper). Also, gently heat up your buttermilk until just warmed to the touch (just a few seconds in the microwave). Set aside.

5. While mixer is on low, alternate adding your dry ingredients and your buttermilk until all of each is added. Start with your dry ingredients and end with the dry. Mix until just combined. Then stop mixer, scrape down sides and bottom of bowl, and mix quickly again.

6. In a small bowl mix together your baking soda and vinegar and quickly add it into your batter while the mixer is on medium speed. Mix until combined.

7. Finally, pour (or scoop) batter into your cupcake liners and fill them about 2/3 of the way up. Place in preheated oven and bake for about 15 minutes, turning pans halfway through baking. They’re done when they’ve risen and a toothpick inserted into the center of one comes out with crumbs. Remove pans from oven and set on a wire rack. Let cupcakes cool in pan 5 minutes and then take them out and allow to cool on a rack until completely cooled.

For the frosting:

1. In the bowl of your stand mixer (make sure bowl is clean, dry and not warm) add your cream cheese and butter. Mix together with the paddle attachment on medium high speed until creamed together, about 1-2 minutes.

2. Add vanilla extract and continue mixing until combined.

3. Stop mixer and scrape down sides and bottom of bowl. Next, with mixer on low speed, slowly add your sifted powdered sugar. Mix on low until combined and then turn up speed to high and beat another 30 seconds.

*Note: It is crucial that you measure your 1 cup of powered sugar before sifting. If you do it the other way around you will get a different amount.

Once cupcakes are completely cooled, frost with your cream cheese frosting however you please!

Cupcakes unfrosted, can be placed in an airtight container and stored in refrigerator for up to 2 days.

Frosted cupcakes can be stored at room temperature for 1-2 days. Or you can store them in an airtight container in the fridge for 2-3 days. I would recommend removing them from the fridge at least an hour before you plan to consume, to allow them to come to room temperature.

Cream cheese frosting can be stored at room temperature if you plan to use that day. If so make sure you store it with plastic wrap pressed directly onto the surface. Or it can be stored in an airtight container in the fridge for up to 5 days. If you do this, just allow it to come to room temperature before you plan to use.

Cupcake recipe adapted from Sweetapolita. Frosting recipe is a ©Sweet Lavender Bake Shoppe recipe.

Pour the contents of the brownie mixes into a large bowl. Add the eggs, water, and oil and stir using a rubber spatula until all ingredients are well mixed and most of the lumps are smoothed out. Pour into the prepared dish, smooth the top, put it into the oven and bake for 20-23 minutes. One finished remove dish from oven and set it on a rack. Allow brownies to completely cool.

To prepare frosting: In a medium sized bowl, beat together the cream cheese and butter until well blended. Add the vanilla extract and salt and mix to combine. Then blend in the powdered sugar. The mixture will appear very thick. Now add the salted caramel and bourbon. Mix until well mixed. The frosting should be silky and smooth. Use a spreading knife and spread evenly across the cooled brownies. Allow to sit for 20-30 minutes so the icing can set. Then you are ready to serve.

For the salted caramel sauce:

1. Bring the water and sugar to a boil on medium heat in a medium-sized saucepan. Stir the mixture until it reaches an amber color, about 12-15 minutes.

2. Remove from heat and slowly pour and whisk in the whipping cream until smooth. It will get bubbly as you add in the cream. Once the caramel is smooth add the butter, vanilla, and sea salt and stir until smooth. Pour into mason jars and store in the refrigerator for up to 2 weeks. Make sure that the caramel is completely cooled before you add it into the frosting mixture for the brownies.

Salted Caramel Recipe adapted from Recipe Girl.