Dessert

Preheat the oven to 350 degrees. Use 5 jumbo paper liners in tins, or 10 regular sized paper muffin cups in tins.

Make Streusel: In a medium sized bowl, whisk together the coconut oil and cane sugar until combined and light. Add the oats, coconut, cinnamon and 9 T. baking mix. Mix until combined, set aside.

Cook rhubarb: Simply cook cut rhubarb with 2 T. sugar over medium - low heat until it just starts to soften in a saucepan, and color bleeds out a bit. Do not over cook. Set aside to cool.

Make the batter: In a stand mixer, add 2T. coconut oil, 3 T. canola oil, 1/2 cup water, 1 egg, and 1 egg white. Mix for 1 minute with the whisk attachment until very well mixed. Change to a paddle attachment, add the vanilla cake mix, and blend at a low speed for one minute. Scoop the batter into the desired muffin cups. Top with a generous portion of rhubarb, then crumble a portion of streusel, pressing down slightly. 
Bake for 15 minutes, or until golden, puffed, and firm. Cool and dust with confectioner's sugar.

Preheat oven to 325 degrees. Line a large rimmed baking tray with 10 sturdy muffin top paper baking cups, 3.5" size.
In a large bowl whisk together the eggs, agave, honey and oil until very well blended. Add the grated zucchini, vanilla, almond extract, and greek yogurt.
Mix well with a spatula. Add the next 7 ingredients (whole wheat flour through nutmeg). Mix gently with the spatula. Add the cooked quinoa and walnuts, mix in gently.

Spoon into baking cups (an ice cream scoop works great). Top with the reserved zucchini and walnuts - make them look pretty. Bake until firm on top, but
not dry, about 20 minutes.

Preheat your oven to 350 degrees. Have ready 5 small loaf pans, or mini bundt pans. Most loafs are about 6" X 3 1/2" and bundt size is about 5" in diameter. Spray them with a little oil. Set aside on a baking pan. Add first 10 ingredients into a large bowl (eggs through orange rind) and mix well with a whisk for 1 minute. Use a stand mixer if you like - I enjoy mixing by hand. Add the next 5 ingredients (flour through walnuts), and mix with a spatula until just combined, do not over mix. Fill the pans with the batter, just over half filled. I used 1 cup of batter for the loaf pans, and closer to 1 1/2 cups for the mini bundt pan. Top with the reserved tablespoon of cranberries, sprinkle a little on each - will look pretty. Sprinkle each with a little sanding sugar. Bake in the oven 25 minutes, checking after 20 minutes for doneness. The cakes will have risen, a toothpick inserted will come out clean (they have been baked through). Glaze (recipe below).

Let cool. Place a large piece of clear wrap on your countertop. Place a cranberry nut loaf on top, gather the wrap, tie with pretty holiday ribbon. 
A great home made gift!

In a large bowl, add the cocoa, hot water, expresso and vanilla. mix well with a whisk. Add sugar, eggs - one at a time, oil and sea salt. Mix well with whisk.
Add the meted and cooled chocolate, whisk, and then the yogurt. Add the flour, baking powder, baking soda, and sea salt. Whisk until very smooth, 1 minute.
Fold in the grated chocolate until incorporated. Spoon batter into pans - that have been sprayed with a film of oil. Bake until risen and done, about 25 minutes, depending on the size of your pans. Cool cakes. To glaze and top with mini chocolate chips - see notes.

Makes enough batter for 5 small loaf pans (about 6" X 3 1/2"), about 4 1/2 cups.

Preheat the oven to 350 degrees. Place the first 5 ingredients in a medium sized bowl (graham cracker crumbs through pumpkin pie spice).
Mix well and pat in to a 10" deep dish pie pan covering the bottoms and up the sides. Bake in the oven until golden, fragrant but not dark, 5 - 7 minutes.
Peel the apples, cut into quarters. Cut each quarter into 5 equal slices. Place them in a bowl, toss with a little orange juice to stop discoloration.

Caramelize the apples: In a large 14" skillet, melt the 4 T. butter with the 3/4 cup light brown sugar over medium heat. Add the cinnamon stick and 1/4 teaspoon pumpkin pie spice. Stir well to combine all. Add the apples and stir all well. Cook over medium - high heat, stirring from time to time, about 10 minutes. The apples will be golden around the edges, but not falling apart. Take off the heat, cool slightly. Discard the cinnamon stick. Take 8 nice slices out and save for garnish. 

Place the apples and all juices on the bottom of the crust. Blend the 7 filling ingredients- Tofutti through orange rind in a food processor or stand mixer
until smooth. Pour over the apples and bake in the oven until puffed and golden, 40 - 50 minutes. Test the center with a small nice to insure it is cooked through.
Turn the oven off, and leave the door slightly agar, let the pie cool slightly. Remove to a wire rack and let cool fully. Decorate the top of the pie with the reserved apple slices. Refrigerate, well covered with plastic wrap. Serve cold or at room temperature. 

Make dough: In a stand mixer, add the first 4 ingredients, butter through egg yolk. Cream one minute to combine, scraping the bowl once. Add the 1 1/2 cups of flour and the 1/4 cup dried coconut. Mix to combine. Wrap in plastic wrap, refrigerate 1 hour. (Can be made up to 3 days ahead, let slightly soften before using). Using a 12" false bottomed tart pan, press the dough into the pan with floured fingers until even, and about 1/4" high all around. Refrigerate until cold, about 30 minutes. Remove from the refrigerator, prick all over with a fork. Preheat oven to 350 degrees. Spray a large sheet of heavy foil with oil. Press over dough, oiled side down. Fill with dried beans to weight down. Bake for about 10 minutes. To test, peek under the foil, the dough should be just drying out, but do not let color.
Cool a few minutes, carefully lift the foil. Save the beans if you like, discard the foil.

While crust pre- bakes, make the filling. 
In a medium sized bowl, add the next 5 ingredients, butter through sea salt. Cream with a small whisk. Add the flour, slowly mix in. add the heavy cream, set aside.
Wash and dry the plums, Cut each in half, discard the pits. Cut the plums again in half, 4 pieces per plum. Set aside.

Cool the crust completely. Smooth the filling over the crust. Arrange the plums in three rows around, spacing them about 3/4 " apart. Sprinkle 1 T. sugar on top.
Cover the tart with foil, bake in preheated oven for 30 minutes. The tart filling will look set, start to puff up and color. Uncover and bake the tart for 5 more minutes, until done. Watch that the crust does not get too dark.

Make the glaze while the tart bakes. In a small skillet, add the pomegranate juice (or grape juice) and 1 T. honey. Reduce, stirring once at medium heat until reduced to 2 T. Keep a watch on the glaze, not to let it reduce more that 2 T. (If it does, add a drop more juice). 

Remove the tart from the oven. Cool on a wire rack. Pour the glaze over and scatter with the chopped almonds. Serve and enjoy, or cover with plastic wrap and foil and serve the next day. Dust the crust with confectioner's sugar if desired.

Make the piecrust: In a large bowl add the flour, sea salt, 12 T. cold butter, cream cheese, sugar, and egg yolk. Using a pastry blender (a hand held gadget with stainless steel blades) mix ingredients, cutting the butter into large lumps with strong strokes. Work quickly, and keep the butter cold. When the size of the butter is the size of large peas add the ice water, I like using a large fork to gather it into a ball. When it seems like it is just coming together, use your hands and gather into a ball. Take the dough and place it in the center of a long sheet of waxed paper (about 2 feet long), fold over. 

Flatten the dough with the rolling pin and roll into a 13 " round disk. You will be baking the tart in a 9" deep fluted tart pan with a false bottom. There will be 4" extra width to go up the sides of the pan. Place the dough on a rimmed cookie sheet and refrigerate at least 30 minutes, or up to a day ahead, well wrapped.

Preheat the oven to 350 degrees. Mean while make the fruit filling: Cut the rhubarb stalks in an angle into 1/4 " pieces. Place in a medium sized bowl. Cut the strawberries into 1/4 " slices, then cut in half, about 3/4" wide. Add to the bowl with 1/2 cup light brown sugar. Mix well to combine ingredients. Set aside. 
In a medium sized bowl whisk the custard ingredients, heavy cream, 2 eggs and vanilla bean paste. 
Bake the pie dough: Place the cold disk of pastry, centered in your tart pan. Press the dough into the pan and sides. Let the pastry come up the size by 2 inches. Cut to fit, 1/2" from the top. Discard extra dough. Prick the pastry with a fork all over the bottom. Cut a piece of heavy foil, larger than the tart, spray with oil, press into pan, oiled sided down. Top with 1 pound of dry beans. Place in the oven on a rimmed cookie sheet. Bake for 10 - 12 minutes, remove from oven and take a peak under the foil. The pastry should look dry, but not golden. Uncover the dough (carefully remove the foil and beans) and place back in the oven until just light golden (about 5 minutes), but still partially baked. Fill with the rhubarb - strawberry filling. Then pour the custard filling over. Sprinkle with the sanding sugar. Place on the rimmed cookie sheet and bake in the oven for 30 minutes. Remove and cover with foil for 10 - 15 more minutes. The pie will be slightly puffed, and a little golden on top. Use a small knife in the center to test that the custard is fully cooked. Place back in the oven for a few minutes if needed. Cool and enjoy! 
Refrigerate overnight if made a day ahead.

Top each slice with a nice dollop of whipped cream.

Preheat oven to 350 degrees. Line a baking pan with a silpat liner or parchment paper, spray with oil.
Place egg whites in a small bowl, whisk for 20 seconds to froth them. Add them to a large skillet ( I used my cast iron one, cleaned) with the next
5 ingredients - sugar, sweetened condensed milk, sea salt, vanilla bean gel (or vanilla) and coconut. Place over medium - high heat and WHISK
constantly until it starts to thicken, and just STARTS to color (caramelize). This will take just a few minutes. Add the potato starch, whisk in well. Remove from the heat, and divide out contents into TWO clean bowl with a spatula. Add the dried fruits to one bowl. Let cool about 5 minutes, or until a little cool to the touch.

Spray a 1" ice cream scoop with oil. Create mounds on half of the prepared baking sheet with the plain coconut mixture. Scoop mounds of coconut dried fruit mixture onto baking sheet. With your hands, create "pyramid" shapes. Slightly "square off" each mound, then raise each up to a point, about 1" high.

Bake in oven just 6 - 8 minutes or until just golden brown. Cool on a wire rack. Dip the coconut variety in the slightly cooled melted chocolate, swirling the bottoms to coat. Place these on a wax paper lined baking sheet and refrigerate just until set. Remove from the refrigerate and serve.

Preheat the oven to 350 degrees. Line a half sheet pan (10" X 15") with parchment paper . Spray with oil. Cream the butter and sugar in a stand mixer for 2 minutes until light and fluffy over medium - high speed. Add the eggs, one at a time. Scrape down with a rubber spatula. Add the vanilla, almond extract and sea salt. Mix until combined. Add about 1/3 of the flour, mix at low speed. Add 1/2 of the milk, mix in. Continue with 1/3 more flour, the rest of the milk, and the remaining flour. Add 2t. baking powder, mix until just combined. Scrape batter into the prepared pan. Bake until golden and springy, about 20 minutes.