1Preheat the oven to 350°F (180°C).

2In a food processor fitted with a metal blade, process gingersnap cookies, butter, and 1 teaspoon kosher salt until mixture resembles coarse crumbs. Press mixture into a 10-inch (25cm) deep-dish pie pan, place pie pan on a rimmed baking sheet, and bake for 20 minutes. Remove from the oven, and set aside to cool.

3Meanwhile, in a medium saucepan, whisk together instant tapioca, cinnamon, ginger, brown sugar, and remaining 1 teaspoon kosher salt. Place the pan on the burner, set the heat to low, and slowly whisk in coconut milk coffee creamer, ¹/₂ cup nondairy milk, maple syrup, and vanilla extract. Increase heat to medium, and bring to a boil.

4In a small bowl, whisk together cornstarch and remaining ¹/₂ cup nondairy milk. Whisk cornstarch mixture into tapioca mixture, and continue whisking slowly for about 3 minutes or until mixture is thickened.

5Whisk in pumpkin purée, remove from heat, and cool for 10 minutes.

6Pour pumpkin pudding into baked gingersnap crust, spreading with a spatula to smooth top. Cool for 10 minutes, cover with plastic wrap (or invert a large glass bowl over top), and refrigerate overnight. Store leftover pie in the refrigerator for up to 2 days.

1Preheat the oven to 350°F (180°C).

2In a food processor fitted with a metal blade, pulse together whole-wheat pastry flour, walnuts, brown sugar, and ¹/₂ teaspoon cinnamon to combine. Add butter, and pulse until mixture resembles coarse crumbs. Set streusel topping aside.

3Roll Pie Pastry for bottom crust into a 13-inch (33cm) circle, and transfer to a 10-inch (25cm) deep-dish pie plate. You’ll have a 1-inch (2.5cm) overhang; fold up overhanging dough, pinch into a rim, and use your fingers to crimp crust. Refrigerate crust while you make filling.

4In a large bowl, whisk together remaining 2 teaspoons cinnamon, granulated sugar, and instant tapioca. Add sliced apples and lemon juice, and toss well to combine. Pour apples into prepared crust.

5Using your hands, pick up small handfuls of streusel topping, press into large crumbs, and break into smaller crumbs as you sprinkle it over apple filling. Continue, covering top of pie evenly, until all streusel has been used.

6Bake pie on a rimmed baking sheet in the lower third of the oven for about 1 hour or until streusel topping is golden and filling is bubbly. Check pie once or twice during baking, and place a piece of heavy-duty aluminum foil over top if streusel becomes too brown.

7Cool pie at room temperature for 3 hours before slicing.

1Preheat the oven to 425°F (220°C).

2In a large bowl, whisk together light brown sugar, instant tapioca, cornstarch, and kosher salt. Fold in mixed berries, and set aside.

3Roll Pie Pastry for bottom crust into a 13-inch (33cm) circle, and transfer to a 10-inch (25cm) cast-iron skillet. You’ll have a 1-inch (2.5cm) overhang.

4Pour berry mixture into crust, and spread evenly.

5Roll dough for top crust into a 12-inch (30.5cm) circle, and carefully lay over top of pie. Trim edges to fit snugly around the inside of the rim of the pan.

6Fold edges of bottom crust over top crust, and pinch to seal securely. Refrigerate pie for 10 minutes.

7Crimp edges of chilled crust, using the tines of a fork or your fingers. Cut a hole in center of pie using a small decorative cutter or a sharp paring knife, and cut a few evenly spaced 2-inch (5cm) slits around pie to allow steam to vent during baking.

8Brush top of pie with nondairy milk, and sprinkle with raw turbinado sugar.

9Bake on a rimmed baking sheet for 30 minutes, reduce heat to 375°F (190°C), and bake for 40 more minutes. If top crust appears to be browning too quickly (more common in electric ovens), cover loosely with aluminum foil after 30 minutes and then remove the foil for the last 10 minutes of baking time.

10Cool pie completely at room temperature before slicing—at least 4 hours—to allow filling to set.

1Preheat the oven to 350°F (180°C).

2Place butter in a 3-quart (3L) cast-iron skillet or casserole dish. Place the pan in the oven until butter is melted.

3In a large bowl, whisk together cornstarch with ¹/₄ cup sugar. Add peaches, blueberries, cinnamon, and lemon juice, and gently toss with sugar mixture to combine.

4In a medium bowl, whisk together remaining ³/₄ cup sugar, all-purpose flour, baking powder, and kosher salt. Stir in coconut milk coffee creamer until mixture forms a rough dough.

5Remove the skillet from the oven, add peach mixture, and spread to cover bottom of pan. Drop spoonfuls of batter evenly over fruit, and bake on a baking sheet in the lower third of the oven for about 45 minutes. Serve warm.

1Preheat the oven to 375°F (190°C). Line a 9-inch (23cm) square baking pan with parchment paper or aluminum foil, letting edges overhang several inches. Spray lightly with cooking spray.

2In a food processor fitted with a metal blade, pulse almond flour, rolled oats, walnuts, all-purpose flour, and sea salt to a coarse meal. Add brown sugar, coconut oil, and butter, and process for about 30 seconds. Reserve 1 cup oat mixture, and press rest into the bottom of the prepared baking pan, packing it tightly. Bake for 10 minutes.

3Using your fingers, mix coconut into reserved oat mixture. Set aside.

4Dot baked crust with spoonfuls of blueberry jam, and spread to cover crust. Crumble reserved topping over jam, and bake for 20 more minutes. Cool completely before cutting into bars.

1Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

2In a medium bowl, mash banana with granulated sugar, brown sugar, grapeseed oil, and vanilla extract until smooth.

3Stir all-purpose flour, rolled oats, baking soda, cinnamon, sea salt, bittersweet chocolate chips, and coconut into banana mixture, using your hands to ensure batter is well mixed. It will be very thick.

4Scoop 1¹/₂-inch (3.75cm) balls of dough onto the baking sheets, about 2¹/₂ inches (6.25cm) apart. Using wet hands, gently pat down cookies into 2-inch (5cm) rounds. Some chocolate chips might separate from batter—just pat them back into cookies.

5Bake for 12 to 14 minutes or until cookies are golden. Cool for 3 minutes on baking sheets, and transfer to a wire rack to cool completely. Cookies will keep in an airtight container for up to 5 days (if they last that long!).

1Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23cm) square baking pan with aluminum foil, leaving several inches of overhang on each side. Tuck overhang under the edges of the pan, and spray foil with cooking spray.

2In food processor fitted with a metal blade, pulse chocolate sandwich cookies to fine crumbs. Pulse in butter. Transfer crumb mixture to the prepared baking pan, and press into the bottom of the pan, packing tightly using your hands or the bottom of a drinking glass.

3In a large bowl, and using an electric mixer fitted with a paddle attachment on medium-high speed, whip soy cream cheese and vanilla soy yogurt until smooth.

4Beat in confectioners’ sugar, vanilla extract, and sea salt.

5Pour cream cheese mixture over crumb base, and bake for 35 minutes or until set.

6Spoon cherry pie filling evenly over warm cheese filling, and cool completely. Once cooled, refrigerate for at least 6 hours or overnight before slicing into 16 equal squares.

1Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

2In a small bowl, whisk raw turbinado sugar and cinnamon, and set aside.

3In a medium bowl, whisk together whole-wheat pastry flour, ground ginger, baking soda, baking powder, and kosher salt.

4In another medium bowl, whisk sucanat, grapeseed oil, blackstrap molasses, nondairy milk, and grated ginger until well combined.

5Stir wet ingredients into dry. When nearly mixed, stir in candied ginger chips. Refrigerate dough for 15 minutes.

6Scoop up heaping tablespoon-size balls of batter. Roll each ball in cinnamon-sugar mixture, and place 2 inches (5cm) apart on the baking sheets. Bake cookies for 12 to 14 minutes or until golden.

7Cool cookies on the baking sheets for 2 minutes before transferring to wire racks to cool completely. Store cookies in an airtight container at room temperature for 5 days.

1Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round aluminum foil–wrapped springform (or cake pan).

2In a small bowl, whisk together coconut milk coffee creamer and apple cider vinegar. Set aside to curdle slightly.

3In another small bowl, whisk together all-purpose flour, yellow cornmeal, baking powder, and kosher salt.

4In a large bowl, whisk together ¹/₄ cup grapeseed oil, banana, granulated sugar, and vanilla extract until smooth.

5In a small saucepan over medium-high heat, heat remaining 1 tablespoon grapeseed oil, pineapple juice, and brown sugar. Bring to a boil, stirring constantly, and cook for 1 minute. Pour caramel into the prepared springform pan, and arrange pineapple half-rings over the bottom of the pan in a decorative fashion.

6Whisk soy milk mixture into wet ingredients, and quickly fold in flour mixture just until incorporated, taking care not to overmix. Pour batter into the pan over pineapple, and smooth with an offset spatula or a spoon dipped in water.

7Bake for 45 to 50 minutes or until a skewer inserted into center of cake comes out clean and cake springs back when pressed lightly.

8Run a sharp knife around edge of cake, and cool completely. Unmold sides of pan, carefully flip cake onto a platter, and gently remove bottom of springform, running a thin knife between pineapple and bottom of pan if necessary.

1Preheat the oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.

2Place flax meal in a small bowl.

3In a small saucepan over medium heat, heat nondairy milk just until it bubbles around edges. Pour warm milk over flax meal, stir, and set aside for 10 minutes.

4In a food processor fitted with a metal blade, pulse rolled oats to a coarse meal. Transfer oats to a large bowl, and whisk in all-purpose flour, cocoa powder, baking powder, cinnamon, and kosher salt.

5In a medium bowl, whisk together coconut oil, brown sugar, and flax mixture vigorously until smooth. Stir into dry ingredients, mixing with a large spatula or wooden spoon to combine. When flour is nearly incorporated, add walnuts and cacao nibs, and mix quickly but thoroughly.

6Place heaping tablespoon-size balls of dough on the baking sheets about 2¹/₂ inches (6.25cm) apart. Pat cookies gently to flatten slightly, and bake for 12 minutes.

7Remove from the oven, and cool on the baking sheets for 1 minute. Using the handle of a wooden spoon, make an indentation in each cookie. (Be gentle—cookies are crumbly.) Let cool for another minute, and use your thumb to increase size of indentation. Transfer cookies to a wire rack to cool.

8While cookies are cooling, place chocolate chips in a small, heatproof bowl.

9In a small saucepan over medium-high heat, heat coffee creamer until hot and just beginning to bubble around edges. (Do not boil.) Pour creamer over chocolate chips, and let stand for 5 minutes. Whisk until smooth, whisk in maple syrup, and let ganache stand for 5 more minutes to firm slightly.

10Fill indentation in each cookie with ganache. (I use a teaspoon-size cookie scoop to make this task neat and easy.) Cool completely to allow ganache to set up before serving. Cookies will keep, refrigerated, for 3 days.

1Preheat the oven to 350°F (180°C). Line 18 muffin cups with paper liners, or grease with baking spray.

2In a small bowl, whisk together ¹/₂ cup coconut milk coffee creamer and apple cider vinegar. Set aside to curdle slightly.

3In a large bowl, whisk together all-purpose flour, 1 teaspoon cinnamon, ginger, baking soda, baking powder, kosher salt, nutmeg, and cloves.

4In a medium bowl, whisk together pumpkin, dark brown sugar, grapeseed oil, and 1 teaspoon vanilla extract until well combined. Whisk in creamer mixture, and stir wet ingredients into flour mixture, mixing well by hand just until smooth. Reserve 2 tablespoons pecans for garnish, and quickly fold rest into batter.

5Scoop cupcake batter into the prepared tins, filling each halfway and smoothing batter gently with the back of a wet teaspoon. Bake for 25 minutes or until cupcakes spring back when gently pressed. (To make a 9-inch [23cm] square cake, grease pan and bake at 350°F [180°C] for about 35 to 40 minutes or until cake springs back when lightly pressed in the center.) Cool completely before frosting.

6Meanwhile, in a large bowl and using an electric mixer on medium-high speed, whip butter and soy cream cheese until well combined with no lumps. Sift in confectioners’ sugar and remaining 1 teaspoon cinnamon, about 1 cup at a time, beating well between each addition. Beat in remaining 2 tablespoons coconut milk coffee creamer and remaining 1 teaspoon vanilla extract. Refrigerate for about 30 minutes to firm slightly.

7Generously frost each cupcake, and garnish with reserved pecans. (For a cake, frost or simply sprinkle with confectioners’ sugar and pecans and cut into 2-inch [5cm] squares.) Serve immediately, or refrigerate for up to 2 days.

1Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.

2In a small saucepan over medium heat, heat nondairy milk just until it begins to bubble around edges.

3Place flax meal in a small bowl, pour warm milk over top, stir, and set aside for 10 minutes.

4In a large bowl, whisk together all-purpose flour, baking powder, kosher salt, cinnamon, and cardamom.

5Whisk in flax mixture, brown sugar, grapeseed oil, and 1 teaspoon vanilla extract until smooth. Stir into dry ingredients until just combined.

6Fold in parsnips and currants.

7Fill each muffin cup just over half full with batter, and bake for 22 to 25 minutes until center of each cupcake springs back and a tester (such as a toothpick or skewer) comes out clean. Cool cupcakes in the pan for 5 minutes and then remove to a wire rack to cool completely.

8Meanwhile, in a medium bowl and using an electric mixer on medium speed, cream butter and confectioners’ sugar until smooth. Quickly beat in sour cream just until smooth.

9Spread a little icing on each cooled cupcake, or dip cupcakes into icing for a rustic look. Serve immediately. Unfrosted cupcakes will keep in the refrigerator for up to 2 days.

1In an electric juicer, juice Granny Smith apples. Stir in ascorbic acid, and measure out exactly 6 cups juice.

2In a small saucepan over medium heat, combine sugar and water. Cook, stirring, for 8 minutes or until sugar is completely dissolved.

3Stir sugar mixture into apple juice, and mix well.

4Add vodka (if using) to slow the formation of crystals during freezing, which results in a smoother sorbet. Chill for at least 2 hours.

5Freeze sorbet in an ice-cream maker according to the manufacturer’s instructions. Serve immediately for soft sorbet, or pack into a 1-quart (1L) container and freeze completely. Sorbet will keep in the freezer for 1 month.

1In a medium saucepan over high heat, bring tart apples, sweet apples, apple cider, granulated cane sugar, and cinnamon stick to a boil.

2Reduce heat to medium-low, and cook, stirring occasionally, for 45 minutes or until apples are easily broken down into a rough sauce when stirred.

3Cool slightly, and remove cinnamon stick. Serve warm, or refrigerate for 2 hours to chill completely. Applesauce will keep in a tightly sealed jar in the refrigerator for up to 1 week.

1In a large saucepan with a tight-fitting lid over high heat, combine apple cider, dark rum, vanilla bean, cinnamon stick, lemon peel, and granulated cane sugar. Bring to a boil, stirring frequently to dissolve sugar.

2Stir in tart apple and Bartlett pear, reduce heat to low, and cook, covered, for 10 minutes.

3Uncover and stir in apricots, figs, raisins, cranberries, and cherries. Cover and cook for 15 minutes or until fruit is soft.

4Set aside to cool for 1 hour to allow flavors to blend and then remove vanilla bean and cinnamon stick.

5Refrigerate in an airtight container for about 2 hours or until chilled, and serve. Compote will keep in the refrigerator in an airtight container for 1 week.

1In a saucepan just large enough to hold pears, stir together pear nectar, cranberry juice, and cranberries.

2Using a double thickness of cheesecloth, wrap cinnamon stick, cardamom pods, and star anise pod. Pull cheesecloth up into a pouch, and tie with kitchen twine. Add to the saucepan, and set over medium-high heat.

3Peel pears, leaving stems intact, and cut a small slice off bottoms to allow pears to stand upright. Immediately place pears into pear nectar mixture. When mixture comes to a boil, cover, reduce heat to low, and cook at a gentle simmer for 30 minutes or until pears are easily pierced with a fork.

4Transfer pears to a serving dish. Remove and discard spice bag.

5Increase heat under saucepan to high, and cook sauce, stirring frequently, until reduced by half (about 1 cup liquid). Pour sauce over pears, and cool completely.

6Serve pears at room temperature, or refrigerate and serve chilled. Place 1 pear on each plate, and spoon a few tablespoons sauce and cranberries over top. Pears will keep, covered, in the refrigerator for up to 7 days.