For keeping gingerbread at the forefront of your diet.  2 sticks butter - softened ½ cup brown sugar 1 tsp vanilla bean extract 2 ½ cups flour  ¼ cup molasses ½ tsp salt ¼ tsp cloves  Mix everything together and press into either a 9x9 baking dish or a springform pan. Top with sugar and bake in a 350 degree oven for 15-20 minutes, until the sides are golden and the middle does not sink down.

Getting you in holiday shape. 1 cup whole grain flour (or white!) ⅓ cup sugar 1 tsp cinnamon  ½ tsp nutmeg ¼ tsp cloves  1/8 tsp salt  ½ tsp baking powder ½ tsp baking soda  2 TB greek yogurt 1 egg 6 TB butter (melted) ¾ cup pumpkin butter (any variety, homemade or store bought!) Add all the dry ingredients, from the flour to the baking soda. Whisk and make a well in the middle. Add in all the wet and whisk to combine. Pour into greased muffin tins - I made a total of 9. Top

For the butter lovers out there. 2 ½ cups flour 1 ½ cups brown sugar  1 tsp salt 1 tsp baking powder 2 tea bags chai tea of your choice (remove spices from tea bag) 2 sticks butter - melted  ½ cup sour cream  1 egg  Mix the dry ingredients together and add in the wet. It will be a thick dough. Press into a 9x13 pan and top with sugar. Bake in a 350 degree oven for 45-55 minutes, until the middle portion is baked through.

For the love of butter + almond, together.  1 ½ sticks butter - softened ¾ cup sugar 1 egg 1 tsp almond extract  2 cups flour  ½ tsp salt  Cream together the butter + sugar. Add in the egg and cream to combine. Add in the almond extract, flour and salt. Mix just until combined. Scoop onto a cookie tray and bake in a 350 degree oven for 10-12 minutes, until the bottoms are golden. Once cool, top with frosting and sprinkles if your heart desires.  Cream Cheese Frosting:  2 TB b