Yield: serves 12 Bake Time: 1 hour 15 minutes Storage: Syrup may be made 5 days in advance. Baked cake may be made 3 days in advance and stored in the fridge or frozen. Ingredients Nut filling 1 cup shelled pistachios 3/4 cup walnut halves 1/2 teaspoon ground cardamom Cheese filling  4 large eggs 1/4 cup greek yogurt 3 8-ounce packages cream cheese (not whipped), at room temperature 3/4 cup sugar 3 tablespoons honey 1 tablespoon orange blossom water Crust 1 pound frozen filo, thawed in the fridge overnight 1 1/2 sticks (3/4 cup) unsalted butter, divided Syrup 1/4 c ..read more

Yield: serves 12 Bake Time: 1 hour 10 minutes Storage: Shortbread may be made 5 days in advance or frozen. Blueberry puree or crust may be made 3 days in advance. Baked cake may be made 3 days in advance and stored in the fridge or frozen. Ingredients Crust 8 ounces of packages shortbread cookies or homemade 4 tablespoons plus 1 tablespoon butter, divided Shortbread 1 1/2 sticks (3/4 cups) butter 1/2 cup confectioners’ sugar 1 cup plus 3 tablespoons all-purpose flour 1/4 teaspoon kosher salt Blueberry Purée 3 cups blueberries, rinsed 3 tablespoons sugar 1 tablespoon lem ..read more

Yield: makes 24-26 cookies Bake Time: 14 minutes Storage: may be made 3 days in advance or frozen Ingredients Filling 12 ounces cream cheese, at room temperature ¾ cup sugar 1 teaspoon vanilla 2 teaspoons lemon juice, from 1 lemon Cookie Dough 8 ounces unsalted butter ½ cup granulated sugar 2 cups light brown sugar 2 large eggs 1 ½ teaspoons pure vanilla extract 2 teaspoons baking soda ½ teaspoon baking powder ½ teaspoon salt, plus more for sprinkling 2 ½ cups all-purpose flour 2 tablespoons bread flour 13 ounces chocolate, chopped into small pieces, around 1/3 inch Preparation ..read more

Yield: makes 12 Bake Time: 25 minutes Storage: may be made 3 days in advance or frozen Ingredients CHEESECAKE 1 8-ounce (225-g) package cream cheese, at room temperature 3 large eggs ¹⁄³ cup (65g) sugar 1 tablespoon gluten-free oat flour or other flour 2 teaspoons lemon zest (from 1 lemon) 1 teaspoon pure vanilla extract 1 cup (245g) whole milk ricotta cheese Fresh strawberries, or other berries for garnish (optional)  4 tablespoons (56g) unsalted butter 3 tablespoons (40g) light brown sugar 1 cup gluten-free oats (90g) (not quick-cooking kind) 2 tablespoons (12g) gluten-free oat ..read more

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Yield: serves 8-12 Bake Time: 30 minutes Storage: may be made 3 days in advance or frozen Ingredients ¾ cup (90g) sliced almonds (with or without skins) 1 cup (200g) sugar 3 large eggs ½ cup (120ml) extra virgin olive oil 1 cup (125g) all-purpose flour ½ cup (60g) ground almonds 1½ teaspoons baking powder ¼ teaspoon salt 1 teaspoon almond extract ½ teaspoon orange zest (from one orange)  spray oil containing flour Preparation Directions PREHEAT OVEN to 350°F (180°C). Trace an 8-inch (20-cm) round pan on parchment paper and cut it out with scissors. Grease and flour the pan, p ..read more

Yield: serves 6-8 Bake Time: 25-30 minutes Storage: may be made 2 days in advance Ingredients 5 cloves garlic, crushed, about 1 tablespoon total 1 inch piece of ginger, peeled and finely chopped, about 2 teaspoons ¼ teaspoon cumin ¼ teaspoon red pepper flakes, or more if you like spice  2 tablespoons Lieber’s Avocado Oil 3 tablespoons Lieber’s Sweet Chili Sauce  2 tablespoons Lieber’s Sesame Teriyaki Sauce 1 tablespoon Lieber’s Soy Sauce 2 pounds string beans, trimmed Preparation Directions Preheat oven to 425°F. Place the crushed garlic, chopped ginger, cumin, red peppe ..read more

Yield: 40 cookies Bake Time: 30-33 minutes to bake loaves, 5-7 minutes to bake sliced cookies Storage: store covered at room temperature for up to 4 days, may be frozen Ingredients 2 cups all-purpose flour 1 cup Leiber’s Premium Cocoa 1 1/4 cups sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup Goldbaum’s Oat Bliss oat drink 3 large eggs 2/3 cup canola oil 1/4 cup Leiber’s honey 1/2 teaspoon pure vanilla extract 1 ½ cups, 9 ounces, Lieber’s Dark Chocolate Chips Preparation Directions Preheat the oven to 350°F. Line a jelly roll pan or large cookie sheet with parchment pape ..read more

Yield: 24 – 36 bars Bake Time: 25-30 minutes Storage: store covered at room temperature for up to 4 days, may be frozen Ingredients 1 3/4 cups (395g) sugar 2 large eggs 1 teaspoon vanilla 1 cup (240ml)  oil, plus extra for greasing pan 3¼ cups (390g) ground almonds ¼ cup (40g) potato starch 1 cup (180g) mini chocolate chips Preparation Directions Preheat oven to 375°F (190°C). Grease the bottom And sides of a 9 x 13-inch (23 x 33-cm) pan. Press in a piece of parchment paper that is big enough to cover the bottom and sides of the pan. Grease the top and sides of the parchment ..read more