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Ingredients : 5 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices (alternative: sweet potatoes!) 1 stick (1/2 cup) salted plant based butter, melted ¼ cup chopped fresh oregano 2 tablespoons chopped fresh thyme 1 ½ cloves garlic, grated ½ cup grated dairy-free parmesan cheese ½ cup shredded dairy-free sharp cheddar or gruyere S&P to taste Directions : Preheat oven 400F. Lightly grease 12 cup muffin tin Cut the potatoes into 1/8 inch thin slices (best done with mandolin) In a large bowl, stir together melted butter, oregano, thyme, garlic, both cheeses, & large pinch of S&P --> add potatoes & toss well to coat (I mix w/ gloved hand) Layer potatoes evenly among prepped muffin tin, stacking layers to the top of each cup (potatoes will shrink as they cook) Cover w/ foil & place on a baking sheet --> transfer to oven & roast for ~30 minutes --> remove foil & continue cooking another ~20-25 minutes or until potatoes are tender & golden Run butter knife around edges of each stack to release them --> insert toothpick into the middle of each potato stack --> transfer to serving plate Serve immediately, sprinkled with w/ little sea salt.

Ingredients Cookies: 3 cups (360 g) all-purpose flour, spooned and leveled 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup (2 sticks, 226 g) unsalted plant-based butter, softened 1 ¼ cups (250 g) granulated white sugar 1 teaspoon vanilla extract 2 tablespoons lemon juice 1 tablespoon lemon zest 1 large egg (egg substitute) room temperature Icing: 2 cups (228 g) confectioners sugar 3-4 tablespoons lemon juice 2 teaspoons lemon zest ½ teaspoon vanilla extract optional Instructions Preheat and prepare cooking sheets . Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mat (or lightly grease with non-sticking cooking spray). Whisk dry ingredients together.  In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 3 cups (360 g) all-purpose flour,   1 teaspoon baking powder   ½ teaspoon baking soda   ½ teaspoon salt Cream butter and sugar. In a large bowl using an electric mixer, cream together butter and sugar until light and fluffy, about 2 to 3 minutes. 1 cup (2 sticks, 226 g) unsalted butter,   1 ¼ cups (250 g) granulated white sugar Add remaining wet ingredients. Add egg and beat to combine. Add vanilla, lemon juice, and lemon zest. Beat to combine. Scrape down bowl as needed. 1 large egg   1 teaspoon vanilla extract   2 tablespoons lemon juice   1 tablespoon lemon zest Add dry ingredients.  Add flour mixture, and mix at low to medium speed just until no flour streaks remain. Scoop cookie dough. Using a cookie scoop, or tablespoon to portion into 1 ½ inch balls. Place on prepared baking sheets, leaving about 2 inches between them. Bake and cool the cookies . Bake for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely. Make icing. In a small mixing bowl, combine icing ingredients. With an offset spatula, ice the top of each cookie. Adjust consistency if needed. 2 cups (228 g) confectioners sugar   3-4 tablespoons lemon juice   2 teaspoons lemon zest   ½ teaspoon vanilla extract

Ingredients : 1 box Betty Crocker™ Chocolate Chip Box Muffin Mix 1/3 cup water 1/3 cup vegetable oil 2 eggs equivalent of vegan egg substitute 1/2 cup pumpkin puree 1 dab pumpkin pie spice I like to add extra non-dairy choc chips, measure with heart Directions : Heat oven as directed (below). Grease bottoms of muffin cups Mix all ingredients in medium bowl until just blended (batter may be lumpy) Bake as directed (below) or until golden brown & tops spring back when touched Cool 5 minutes --> loosen & carefully remove from pan 12 regular size muffins : 400F for nonstick pan / 425F for aluminum pan; ~3 Tbsp batter per cup; bake ~15-20 minutes 38 mini size muffins : 400F for nonstick pan / 425F for aluminum pan; ~1 Tbsp batter per cup; bake ~11-14 minutes 6 jumbo size muffins : 357F for nonstick pan / 400F for aluminum pan; ~1/3 cup batter per cup; bake ~22-26 minutes