CHAPTER 5 For a Crowd

”Catherine hoped at least to pass uncensured through the crowd. As for admiration, it was always very welcome when it came, but she did not depend on it.”

—Jane Austen, Northanger Abbey

I’ve made these blondies a million times, for every possible occasion. When we made them at the Blue Heron Coffeehouse, they were a customer favorite immediately, and forever a bakery case staple. While many of my afternoons in college were highlighted by this coffee bar, they have also made appearances throughout my adult life: birthdays, funerals, baby showers, after-school snacks, or just because. They bake up thin, full of chocolate and espresso, and they are truly perfect.

Coffee Blondies

MAKES • 24 LARGE OR 48 SMALL SQUARES

1½ cups [3 sticks or 339 g] unsalted butter

3 cups [600 g] brown sugar

1½ teaspoons salt

¼ cup [60 g] espresso or strong, freshly brewed coffee

3 tablespoons pure vanilla extract

3 large eggs, at room temperature

1 tablespoon baking powder

3 cups [420 g] all-purpose flour

1½ cups [170 g] pecan halves, toasted and chopped

1½ cups [255 g] semisweet chocolate chips

1) Position an oven rack in the middle of the oven and preheat the oven to 350°F [180°C]. Grease an 18 by 13 in [46 by 33 cm] half sheet pan. 2) In a large saucepan over medium heat, melt the butter, brown sugar, and salt together until the sugar and salt have dissolved and the butter is completely melted. Remove from the heat, then stir in the espresso and vanilla. Let the mixture cool to room temperature. Add the eggs and baking powder and whisk until combined. Add the flour and stir until just combined. Add the pecans and chocolate chips and stir gently. 3) Transfer the mixture to the prepared pan and use an offset spatula to smooth it into an even layer. 4) Bake for 18 to 24 minutes, until the blondies are set on the edges, the top is golden brown and just beginning to form cracks, and a wooden skewer or toothpick inserted into the blondies comes out with just a couple of crumbs. Transfer the pan to a wire rack and let cool completely. Cut into squares and serve. The blondies can be stored in an airtight container at room temperature for up to 2 days.

Is it wise to make brownies even more decadent than they already are? When you’re adding marshmallows and peanuts, and then ganache and more chocolate, yes, yes, yes.

Rocky Road Brownies

MAKES • 24 LARGE OR 48 SMALL SQUARES

BROWNIES

6 large eggs, at room temperature

2 cups [400 g] granulated sugar

¾ cup [150 g] brown sugar

¾ cup [170 g] vegetable or canola oil

2 teaspoons pure vanilla extract

1¼ teaspoons salt

1½ teaspoons baking powder

10 oz [283 g] semisweet or bittersweet chocolate, chopped

12 tablespoons [1½ sticks or 170 g] unsalted butter

⅓ cup [33 g] Dutch-process cocoa powder

2 cups [284 g] all-purpose flour

1½ cups [75 g] mini marshmallows

1 cup [180 g] semisweet chocolate chips

TOPPING

8 oz [226 g] semisweet or bittersweet chocolate

1 cup [180 g] heavy cream

1 cup [180 g] semisweet chocolate chips

1 cup [140 g] roasted peanuts

1) Position an oven rack in the middle of the oven and preheat the oven to 350°F [180°C]. Grease an 18 by 13 in [46 by 33 cm] half sheet pan. 2) FOR THE BROWNIES In a large bowl, whisk together the eggs, granulated and brown sugars, oil, vanilla, salt, and baking powder. 3) In a medium, heavy-bottom saucepan over low heat, melt the semisweet chocolate and butter, stirring frequently to prevent scorching. Continue cooking until the mixture is smooth. Remove from the heat and add the cocoa powder and whisk until completely combined. 4) Add the chocolate mixture to the sugar-egg mixture and whisk until smooth. Add the flour and stir with a spatula until just combined.

5) Pour the batter into the prepared pan and bake for 18 to 24 minutes, until the sides of the brownies have set, the top is starting to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs. The batter on the toothpick should not be wet but should have a good amount of crumbs clinging to it. 6) Transfer the pan to a wire rack. Sprinkle the mini marshmallows and chocolate chips over the warm brownies and gently press them in so they adhere. 7) FOR THE TOPPING While the brownies bake, place the semisweet chocolate in a small heatproof bowl. In a small saucepan over medium heat, heat the heavy cream until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let it sit for 5 minutes. Remove the plastic wrap and whisk until completely smooth. 8) Pour the chocolate ganache evenly over the warm brownies, then use an offset spatula to spread it over the top. It will be a little tricky due to the marshmallow bumps, but go slow and start in the center, working toward the edges. Sprinkle the top with the chocolate chips and peanuts. Let the brownies cool completely, then cut into squares and serve. The brownies can be stored in the refrigerator, covered, for up to 3 days.

I have a thing for cream-cheese-and-jam-filled, streusel-topped coffee cakes. They are in my top five of favorite comforting eats, especially when freshly baked and just warm to the touch. This version is made in a half sheet pan, which provides the perfect cake-to-filling-to-streusel ratio, in my opinion.

Raspberry Almond Coffee Cake Squares

MAKES • 24 LARGE OR 48 SMALL SQUARES

CAKE

1 cup [240 g] sour cream, at room temperature

⅓ cup [80 g] buttermilk, at room temperature

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract, or to taste

3½ cups [497 g] all-purpose flour

1½ cups [300 g] granulated sugar

1 cup [2 sticks or 227 g] unsalted butter, cut into 1 in [2.5 cm] pieces, at room temperature

1¾ cups [175 g] sliced almonds

¾ teaspoon baking powder

¾ teaspoon baking soda

¾ teaspoon salt

1½ cups [336 g] raspberry jam

FILLING

12 oz [340 g] cream cheese, at room temperature

⅓ cup [65 g] granulated sugar

1 large egg, at room temperature

1) FOR THE CAKE Position an oven rack in the middle of the oven and preheat the oven to 350°F [180°C]. Grease an 18 by 13 in [46 by 33 cm] half sheet pan. 2) In a large bowl or liquid measuring cup, whisk together the sour cream, buttermilk, egg, vanilla, and almond extract. 3) In the bowl of a stand mixer fitted with a paddle, combine the flour and granulated sugar on low speed. Add the butter, one piece at a time, beating until the mixture resembles coarse sand. Transfer 1½ cups [200 g] of the mixture to a medium bowl and toss with the sliced almonds. Set aside. 4) With the mixer running on low speed, beat in the baking powder, baking soda, and salt. Add the wet ingredients and mix until incorporated, about 30 seconds. Remove the bowl from the mixer. Scrape down the sides of the bowl and use a spatula to mix the batter a few more times. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Spread the jam evenly over the cake batter. 5) FOR THE FILLING In the same stand mixer bowl, beat together the cream cheese and granulated sugar on low speed until smooth and creamy. Add the egg and mix until incorporated, stopping to scrape down the sides of the bowl as needed. Pour the filling over the jam and smooth the top with an offset spatula. Sprinkle the reserved almond mixture over the cream cheese and gently pat it into an even layer over the batter. Tap the pan gently on the counter twice to get rid of any air bubbles. 6) Bake for 26 to 35 minutes, rotating the pan halfway through baking, until the cake is golden brown and a wooden skewer or toothpick inserted into the center comes out with a few crumbs. Transfer the pan to a wire rack and let cool until barely warm or at room temperature. Cut the cake into squares and serve. Alternatively, the cake can be covered in plastic wrap after cooling and stored in the refrigerator overnight.

This recipe for cheesecake bars is a personal favorite; it’s easy to assemble and so delicious. These bars bake up thin but still have a tangy, creamy filling. I love raspberry jam swirled throughout, but you could use your favorite flavor of jam instead.

Raspberry Mascarpone Cheesecake Tart

MAKES • 24 LARGE OR 48 SMALL SQUARES

CRUST

2½ cups [250 g] graham cracker crumbs

1 cup [142 g] all-purpose flour

¼ cup [50 g] granulated sugar

¼ teaspoon salt

8 tablespoons [113 g] unsalted butter, melted and cooled

CREAM CHEESE FILLING

20 oz [567 g] cream cheese, at room temperature

1 cup [240 g] mascarpone cheese, at room temperature

1 cup [200 g] granulated sugar

¼ teaspoon salt

1 large egg, at room temperature

1 teaspoon lemon juice

1 teaspoon pure vanilla extract

1 cup [224 g] store-bought raspberry jam

1) FOR THE CRUST Position an oven rack in the middle of the oven and preheat the oven to 325ºF [165ºC]. Grease an 18 by 13 in [46 by 33 cm] half sheet pan. 2) In a large bowl, whisk together the graham cracker crumbs, flour, granulated sugar, and salt. Add the melted butter and stir to combine. 3) Pat the dough into the prepared pan and bake for 12 minutes. Transfer the pan to a wire rack and let the crust cool while you prepare the filling. 4) FOR THE CREAM CHEESE FILLING In the bowl of a stand mixer fitted with a paddle, beat the cream cheese, mascarpone, granulated sugar, and salt on medium speed until smooth. Scrape down the sides of the bowl and add the egg, lemon juice, and vanilla, mixing until completely combined. 5) Pour the filling over the prepared crust and use an offset spatula to spread it evenly. Dollop the raspberry jam over the top of the filling, then use the tip of a butter knife to swirl the jam into the cream cheese batter, being careful not to cut into the crust. Bang the bottom of the pan on the counter a few times to help get rid of any air bubbles. 6) Bake until the sides are slightly puffed and the center slightly jiggles when shaken, 25 to 30 minutes. Remove the pan from the oven and transfer to a wire rack and let cool. Once completely cool, move to the refrigerator and chill for at least 4 hours or overnight before slicing. Store the bars in an airtight container in the refrigerator for up to 2 days.

These squares faintly remind me of a certain soft, fruit-filled breakfast bar I love but seldom buy for myself. Using blueberries makes assembly an easy affair, and I enjoy these on the second day, when they have had time to soften and develop more flavor.

Blueberry Crumble Bars

MAKES • 24 LARGE OR 48 SMALL SQUARES

FILLING

¾ cup [150 g] granulated sugar

¼ cup [28 g] cornstarch

1 teaspoon ground cinnamon

½ teaspoon salt

8 cups [1.2 kg] blueberries, fresh or frozen

1 tablespoon lemon juice

CRUST

5 cups [710 g] all-purpose flour

1 cup [90 g] rolled oats

1 cup [200 g] granulated sugar

1 cup [200 g] brown sugar

2 teaspoons baking powder

1 teaspoon salt

2 cups [4 sticks or 455 g] unsalted butter, at room temperature

1) Position an oven rack in the middle of the oven and preheat the oven to 350°F [180°C]. Grease an 18 by 13 in [46 by 33 cm] half sheet pan. 2) FOR THE FILLING In a small bowl, whisk together the granulated sugar, cornstarch, cinnamon, and salt. 3) In a large bowl, mix together the berries and lemon juice. Pour the sugar mixture over the berries and stir gently with a spatula to evenly combine. Set aside. 4) FOR THE CRUST In the bowl of a stand mixer fitted with a paddle, mix the flour, oats, granulated and brown sugars, baking powder, and salt on low speed to combine. Add the butter and mix on low speed until the mixture resembles coarse sand. Press about one-third of the mixture into the bottom of the prepared pan. Use a measuring cup to press it down into a nice, tight layer. Bake for 15 minutes.

5) Remove the pan from the oven, spread the filling over the crust, and sprinkle the remaining flour-oat mixture evenly over the top, pressing it gently into the blueberry filling in an even layer. 6) Bake for 45 to 60 minutes, until the crumbly top is light golden brown and the fruit juices have started to bubble. Transfer the pan to a wire rack and let cool completely. Place the pan in the refrigerator and let the bars chill for 4 to 6 hours. Cut the bars into squares and serve. The bars can be served cold or at room temperature and will keep in the refrigerator, covered, for up to 3 days.

I have these bars on my website but felt I also must include them here because they are a perfect autumn treat for large gatherings. This recipe is similar to most pumpkin bar or cake recipes found in old cookbooks, but I’ve tweaked it over the years to include some maple syrup and a little more salt. I like how these bars bake up thin, and I find they have the perfect cake-to-icing ratio. I also love them cold, straight from the fridge.

Pumpkin Bars

MAKES • 24 LARGE OR 48 SMALL SQUARES

15 ounces [425 g] unsweetened pumpkin purée

4 large eggs, at room temperature

1 cup [240 g] vegetable or canola oil

¾ cup [150 g] granulated sugar

¾ cup [150 g] brown sugar

3 tablespoons maple syrup

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon pure vanilla extract

1 teaspoon salt

¾ teaspoon ground ginger

½ teaspoon freshly grated nutmeg

Pinch of ground cloves

2 cups [284 g] all-purpose flour

Cream Cheese Buttercream (page 250), doubled

1) Position an oven rack in the middle of the oven and preheat the oven to 350°F [180°C]. Grease an 18 by 13 in [46 by 33 cm] half sheet pan. 2) In a large bowl, whisk together the pumpkin, eggs, oil, granulated and brown sugars, maple syrup, baking powder, cinnamon, baking soda, vanilla, salt, ginger, nutmeg, and cloves until combined. Add the flour and use a spatula to combine it with the batter, making sure to check for any flour pockets in the batter. Use a whisk to eliminate any remaining flour lumps in the dough, about 10 seconds. Spread the batter evenly in the prepared pan, using an offset spatula to smooth the top. 3) Bake the bars until they are set and a wooden skewer or toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let cool completely. Transfer the pan to the refrigerator and let chill for 2 hours. 4) Dollop the buttercream in thirds across the surface of the chilled bars, then use an offset spatula to spread it evenly over the entire surface. Place the pan in the refrigerator for at least 1 hour or overnight (the bars will slice best if chilled). Cut the bars into squares and serve. The bars can be stored in the refrigerator, covered, for 3 days.

I didn’t grow up eating handheld pies from that famous fast-food restaurant, but my husband and father-in-law did, and the nostalgia that hit them when trying a piece of this slab pie was reason enough to include it in this chapter. These bars are made for a crowd and bake up thin in a half sheet pan, but there is still a flaky crust, plenty of cherry flavor, and a dreamy icing to top things off. My time-saving trick is to use store-bought frozen cherries; there is no pitting required, and cooking down the thawed juices with cornstarch makes less risk of a leaky pie.

Cherry Pie Bars

MAKES • 24 LARGE OR 48 SMALL SQUARES

CRUST

¾ cup [180 g] milk, plus more as needed

¼ cup [60 g] Crème Fraîche (page 276) or store-bought

3 large egg yolks

5 cups [710 g] all-purpose flour, plus more for dusting

⅓ cup [65 g] granulated sugar

2 teaspoons salt

2 cups [4 sticks or 455 g] unsalted butter, cut into 30 pieces

Egg wash (see page 16)

CHERRY FILLING

12 cups [1.4 kg] sweet cherries, or a combination of sweet and tart cherries (see note, page 184), frozen, thawed, and chopped into bite-size pieces

⅔ cup [130 g] granulated sugar

5 tablespoons [35 g] cornstarch

1 teaspoon lemon juice

½ teaspoon ground cinnamon

½ teaspoon salt

3 tablespoons unsalted butter, melted

1 tablespoon kirsch (optional)

2 teaspoons pure vanilla extract

ICING

3 tablespoons milk

2 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

1 teaspoon lemon juice

¼ teaspoon salt

1½ to 2 cups [180 to 240 g] confectioners’ sugar

1) FOR THE CRUST In a small bowl or liquid measuring cup, combine the milk, crème fraîche, and egg yolks. 2) In the bowl of a stand mixer fitted with a paddle, mix the flour, granulated sugar, and salt on low speed until combined. Add half of the chilled butter and mix on low speed until the butter is just starting to break down, about 1 minute. Add the rest of the butter and continue mixing until the butter is broken down in various sizes (some butter will be incorporated into the dough, some will be a bit large, but most should be about the size of small peas). Stop the mixer and use your hands to check for any dry patches of dough on the bottom of the bowl; incorporate the dry flour as best you can. With the mixer running on low speed, slowly add the milk-egg mixture and mix until the dough starts to come together. If the dough is having trouble coming together, add 1 or 2 more tablespoons of milk. 3) Divide the dough in half, place each piece on a separate piece of plastic wrap, and flatten each slightly into a square. Wrap in the plastic wrap and refrigerate until cool but still soft, about 45 minutes.

4) On a lightly floured work surface, roll one square of the dough into a 13 by 18 [33 by 46 cm] rectangle. Transfer the dough to a 18 by 13 in [46 by 33 cm] half sheet pan and gently pat it into the bottom and up the sides of the pan. Roll out the second piece of dough into a 13 by 18 [33 by 46 cm] rectangle and place it on another sheet pan lined with parchment paper. Transfer both sheet pans to the refrigerator. 5) FOR THE FILLING Strain the cherry juice from the thawed cherries and reserve the juice; you will have about 1¾ cups [420 g] of juice (a little more or less is just fine). Place the cherries into the large bowl. 6) In a large saucepan, combine the reserved cherry juice, granulated sugar, cornstarch, lemon juice, cinnamon, and salt. Cook over medium heat until thick and translucent, whisking constantly, 3 to 5 minutes. The mixture will go from cloudy and pale to shiny and bright. Remove from the heat and add the butter, kirsch (if using), and vanilla and whisk to combine. 7) Pour the juice mixture over the cherries and stir to combine. Let sit for 5 minutes. 8) Fill the prepared pie shell with the cherry mixture and smooth the top. Remove the rolled-out dough from the second sheet pan and gently cut a few steam vents into the dough. Place the dough over the top of the cherry mixture. The pastry on the bottom and the top of the pan will just be touching, and you can press them together and then crimp the edges with the tines of a fork. Chill the pan in the freezer for 20 minutes while the oven preheats (you can also place the pan in the refrigerator for 40 minutes if it will not fit in your freezer). 9 ) Position an oven rack in the lowest position and preheat the oven to 400°F [200°C]. Place a sheet pan upside down on the oven rack (the preheated sheet pan helps crisp the bottom of the pie crust). 10) When ready to bake, brush the top of the pie with the egg wash. Place the filled pie pan on the preheated sheet pan and bake for 40 to 55 minutes, until the crust is golden brown and the juices are bubbling. 11) Transfer the pan to a wire rack and let cool completely. 12) FOR THE ICING In a small bowl, combine the milk, melted butter, vanilla, lemon juice, and salt until smooth. Add 1½ cups [180 g] of the confectioners’ sugar and mix until smooth. If the mixture is too thin, add more confectioners’ sugar until the desired consistency is reached. 13) Once the bars are cool, top them with the icing. Let the icing set, then cut into squares and serve. The bars are best eaten the same day they are made but can be refrigerated in an airtight container for up to 2 days.

NOTE For a little flavor complexity, swap out some of the sweet cherries for tart. I like to use 2 cups [240 g] tart cherries to help balance the sweetness.

I’ve been making this cake for over a decade now, and it is always a crowd favorite. There is something about the sweet, dense, yellow cake layer, cream cheese–whipped cream, and fresh berries that hits the spot on a warm summer day. My father-in-law shares his birthday with the Fourth of July, and this is his request every year for a birthday cake.

Strawberry Shortcake Cake

MAKES • 24 LARGE OR 48 SMALL SQUARES

CAKE

3 large eggs, at room temperature

2 large egg yolks, at room temperature

½ cup [120 g] Crème Fraîche (page 276) or sour cream, at room temperature

½ cup [120 g] whole milk, at room temperature

1 tablespoon pure vanilla extract

2 cups [284 g] all-purpose flour

1½ cups [300 g] granulated sugar

¾ teaspoon baking powder

¾ teaspoon baking soda

¾ teaspoon salt

1 cup [2 sticks or 227 g] unsalted butter, cut into 1 in [2.5 cm] pieces, at room temperature

WHIPPED CREAM TOPPING

8 oz [226 g] cream cheese, at room temperature

1 cup [200 g] granulated sugar

¼ teaspoon salt

2 cups [480 g] heavy cream

1 teaspoon pure vanilla extract

2 lb [900 g] strawberries, give or take, chopped or sliced as desired

1) FOR THE CAKE Position an oven rack in the middle of the oven and preheat the oven to 350°F [180°C]. Grease an 18 by 13 in [46 by 33 cm] half sheet pan. 2) In a medium bowl or liquid measuring cup, whisk together the eggs, egg yolks, crème fraîche, milk, and vanilla. 3) In the bowl of a stand mixer fitted with a paddle, mix together the flour, granulated sugar, baking powder, baking soda, and salt on low speed until combined. With the mixer running on low speed, add the butter one piece at a time, beating until the mixture resembles coarse sand. Slowly add half the wet ingredients. Increase the speed to medium and beat until incorporated, about 30 seconds. With the mixer running on low speed, add the rest of the wet ingredients, mixing until just combined. Increase the speed to medium and beat for 20 seconds (the batter may still look a little lumpy). Scrape down the sides and bottom of the bowl and use a spatula to mix the batter a few more times. 4) Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter two or three times to help get rid of any air bubbles. Bake for 15 to 18 minutes, rotating the pan halfway through, until the cake is golden brown and pulls away slightly from the sides, and a wooden skewer or toothpick inserted into the center comes out clean. 5) Transfer the pan to a wire rack and let cool completely. Chill the cake for at least 2 hours before frosting. Alternatively, the cake can be wrapped in plastic in the pan and refrigerated overnight, then frosted.

6) FOR THE WHIPPED CREAM TOPPING In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on low speed until smooth. Add the granulated sugar and salt and beat on low speed until smooth and light, about 3 minutes. Scrape down the sides of the bowl and fit the mixer with a whisk. With the mixer running on low speed, slowly add the heavy cream, whisking until fully combined. Increase the speed to medium and beat until soft peaks form, stopping to scrape down the sides of the bowl as necessary, 4 to 6 minutes. Add the vanilla and mix on low speed until just combined. 7) Dollop the topping over the chilled bars and use an offset spatula to spread it evenly over the entire surface. Decorate with the chopped or sliced strawberries as desired. Cut the cake into squares and serve. The cake can be stored in an airtight container in the refrigerator for 2 days.

VARIATION

Flag Cake: Use blueberries and strawberries to decorate the top of the frosted cake to resemble the American flag.

This treat is inspired by Cathy Barrow’s recipe for Good Morning Cheese Danish Slab from her wonderful book Pie Squared. I have a version in 100 Morning Treats that uses Danish dough, but I’ve swapped it out here for my Cheater Croissant Dough (page 264), which results in a delicious, flaky crust that feeds even more friends.

Lemon Streusel Squares

MAKES • 20 SQUARES

All-purpose flour, for dusting

½ recipe Cheater Croissant Dough (page 264)

Egg wash (see page 16)

1¼ cups [400 g] Lemon Curd (page 281)

1½ cups [210 g] Streusel, page 284

Confectioners’ sugar, for dusting (optional)

1) On a generously floured work surface, roll out the dough to a 12 by 16 in [30.5 by 40.5 cm] rectangle and place on an 18 by 13 in [46 by 33 cm] parchment-lined half sheet pan. 2) With a sharp knife or bench scraper, score the pastry almost all the way through the dough to mark off 20 equal squares. Loosely cover the dough with lightly greased plastic wrap and let the dough rise at room temperature until puffed, 1 to 1½ hours. 3) Position an oven rack in the middle of the oven and preheat the oven to 350°F [180°C]. 4) Brush the dough with the egg wash. Use a small scoop or two spoons to dollop about 1 tablespoon of the lemon curd on top of each pastry square. Sprinkle the top of the pastry with the streusel, avoiding the lemon curd dollops. 5) Bake for 18 to 24 minutes, rotating the pan halfway through, until the pastry is golden brown. Transfer the pan to a wire rack and let cool for a few minutes. Dust with the confectioners’ sugar (if using), then slice through the pre-cut lines and serve just warm to the touch. This pastry is best eaten the same day it is made.

On a whim one day, I added pretzels to my shortbread; the salty pretzels balance the sugar in each bite and lend more flavor and texture to the shortbread base.

Pretzel Shortbread Fingers

MAKES • 36 SERVINGS

2 large egg yolks, at room temperature

1 tablespoon pure vanilla extract

3½ cups [500 g] all-purpose flour

1 cup [100 g] pretzels

1 cup [200 g] granulated sugar, plus more for sprinkling

1 cup [120 g] confectioners’ sugar

1 teaspoon salt

2 cups [4 sticks or 455 g] unsalted butter, at room temperature

1) Position an oven rack in the middle of the oven and preheat the oven to 400°F [200°C]. Grease an 18 by 13 in [46 by 33 cm] half sheet pan. 2) In a small liquid measuring cup or bowl, use a fork to combine the egg yolks and vanilla. 3) In the bowl of a food processor fitted with a blade, pulse the flour, pretzels, granulated and confectioners’ sugars, and salt together until the pretzels are broken down, 10 one-second pulses. Scatter the butter over the top of the flour mixture and pulse until the mixture looks like wet sand, 10 to 15 one-second pulses. Pour the egg yolk mixture over the top of the flour mixture and pulse until the dough is smooth and starts to pull away from the sides of the food processor, about 10 more one-second pulses. 4) Scrape the dough out of the processor and into the prepared pan. Pat the dough into an even layer, smoothing the top with the bottom of a measuring cup. Score the shortbread into thirty-six 1½ by 4 in [4 by 10 cm] pieces with a knife, cutting through the dough, and use the tines of a fork or wooden skewer to poke holes in each piece if desired (these are purely for decoration). Sprinkle the top of the shortbread generously with granulated sugar. 5) Place the shortbread in the oven and lower the temperature to 300°F [150°C]. Bake until the shortbread is pale golden and firm to the touch, 45 minutes to 1 hour. Transfer the pan to a wire rack. Sprinkle with more granulated sugar, if desired, and let the shortbread cool at room temperature for several hours. Cut the shortbread at the scored marks. The shortbread can be stored in an airtight container at room temperature for up to 4 days.

NOTE If you don’t have a big enough food processor, you can make this shortbread the opposite way in a stand mixer: Crush the pretzels until they are very small crumbs. Beat the butter on low speed until creamy. Add the granulated and confectioners’ sugars and mix together on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl and add the egg yolks, vanilla, and salt, mixing on low speed until combined. Add the flour and pretzel crumbs and mix on low speed until combined. Shape and bake as directed.

Rhubarb and caramel are delicious paired together, and I give a nod to the rhubarb crisp that always graces church potlucks by topping these bars with a heavy layer of streusel. A giant scoop of No-Churn Ice Cream (page 283) is the perfect addition to the warm bars.

Caramel Rhubarb Shortbread Bars

MAKES • 24 LARGE OR 48 SMALL SQUARES

SHORTBREAD CRUST

5½ cups [781 g] all-purpose flour

2 cups [400 g] granulated sugar

½ cup [50 g] almond flour

1 teaspoon baking powder

1 teaspoon salt

¾ teaspoon ground cinnamon

1 large egg, at room temperature

2 cups [4 sticks or 455 g] unsalted butter, at room temperature, cut into 1 in [2.5 cm] pieces

FILLING

½ cup [120 g] apple cider

¼ cup [28 g] cornstarch

7 cups [908 g] rhubarb, fresh or frozen, cut into 1 in [2.5 cm] pieces

1 recipe Caramel (page 276), at room temperature

1) Position an oven rack in the middle of the oven and preheat the oven to 350°F [180°C]. Grease an 18 by 13 in [46 by 33 cm] half sheet pan. 2) FOR THE SHORTBREAD CRUST In the bowl of a stand mixer fitted with a paddle, mix together the all-purpose flour, granulated sugar, almond flour, baking powder, salt, and cinnamon on low speed to combine. Add the egg and mix until incorporated, then add the butter and mix on low speed until the mixture resembles coarse sand. 3) Transfer a little less than half of the mixture into the bottom of the prepared pan and press it into the pan so it is a tight, even layer. Bake for 10 minutes. 4) FOR THE FILLING While the crust is baking, in a medium saucepan over medium heat, cook the apple cider and cornstarch, stirring constantly, until the cornstarch is dissolved and the mixture has thickened and is glossy, 3 to 4 minutes. 5) Place the rhubarb in a large bowl and pour the thickened cornstarch mixture over it, then use a spatula to stir until evenly coated. Pour the caramel over the rhubarb and stir to evenly coat again. 6) Remove the pan from the oven and spread the filling over the crust in an even layer. Cover the filling with the remaining crust mixture, pressing it into the filling in an even layer. 7) Bake for 40 to 55 minutes, until the top is light golden brown and the fruit juices have started to bubble. Transfer the pan to a wire rack and let cool to room temperature before slicing. The bars can be served cold or at room temperature and will keep in the refrigerator in an airtight container for 3 days.

A nod to my favorite childhood lunch, but in much better form (cake). I spent quite a bit of time getting this recipe just right; I found adding ground peanuts to the batter helped keep the cake moist, and spreading the jam over the warm cake helped lock in the raspberry flavor. Candied peanuts added needed crunch and ramp up the peanut butter flavor.

Peanut Butter and Jelly Cake

MAKES • 24 LARGE OR 48 SMALL SQUARES

1 cup [240 g] water

¾ cup [162 g] creamy peanut butter

8 tablespoons [1 stick or 113 g] unsalted butter

1½ cups [300 g] granulated sugar

½ cup [100 g] brown sugar

1 teaspoon salt

1 tablespoon pure vanilla extract

⅓ cup [50 g] roasted peanuts, salted or lightly salted

½ cup [120 g] buttermilk, at room temperature

3 large eggs, at room temperature

¼ cup [56 g] vegetable or canola oil

1 teaspoon baking powder

1 teaspoon baking soda

1¾ cups [250 g] all-purpose flour

2 cups [448 g] raspberry jam

1 recipe Peanut Butter Buttercream (page 253)

1 recipe Candied Nuts, peanut variation (page 284), chopped

1) FOR THE CAKE Position an oven rack in the middle of the oven and preheat the oven to 350°F [180°C]. Grease an 18 by 13 in [46 by 33 cm] half sheet pan. 2) In a large saucepan, combine the water, peanut butter, and butter. Cook over medium heat, whisking often, until the butter has melted and the mixture is combined. Add the granulated and brown sugars and salt and mix until the sugars are dissolved and combined, about 1 minute. Remove from the heat and add the vanilla, then let the mixture cool to room temperature. 3) In the bowl of a food processor fitted with a blade, process the peanuts until they are completely broken down.

4) Add the processed peanuts, buttermilk, eggs, oil, baking powder, and baking soda to the cooled mixture and whisk to combine. Stir in the flour with a spatula and mix until combined. Pour the batter into the prepared pan and tap it gently on the counter twice to release any air bubbles. 5) Bake the cake for 18 to 25 minutes, until a wooden skewer or toothpick inserted into the center comes out clean. Move the pan to a wire rack and spread the jam in an even layer over the warm cake. Let the cake cool completely before frosting. 6) Once the cake is cool, spread the peanut butter buttercream over the top, then sprinkle the candied peanuts evenly over the cake. Cut the cake and serve. The cake can be stored in the refrigerator, covered, for up to 2 days.

This is inspired by the famous Texas sheet cake—a large, thin, chocolate cake covered in icing and often pecans. I found that most recipes had a small amount of cocoa in the cake (which just wasn’t enough chocolate for me) and the icing was often too sweet. My Midwestern version of the cake needed a good dose of chocolate, then more chocolate in the form of ganache poured over the warm cake. Black walnuts—candied for plenty of sweet-salty crunch—top the whole thing off, as they are native to Minnesota. Now I just need a potluck to bring this beauty to …

Minnesota Sheet Cake

MAKES • 24 LARGE OR 48 SMALL SQUARES

CAKE

1 cup [200 g] granulated sugar

1 cup [200 g] brown sugar

8 tablespoons [1 stick or 113 g] unsalted butter, melted

¾ cup [75 g] Dutch-process cocoa powder

½ cup [112 g] vegetable or canola oil

½ cup [120 g] Crème Fraîche (page 276) or sour cream, at room temperature

3 large eggs, at room temperature

2 large egg yolks, at room temperature

2 teaspoons pure vanilla extract

1 teaspoon salt

1 teaspoon baking soda

½ teaspoon baking powder

2 cups [284 g] all-purpose flour

¾ cup [180 g] strong, freshly brewed coffee, hot

ASSEMBLY

1 recipe Ganache (page 257), half sheet pan variation

2 cups [260 g] Candied Nuts (page 284), black walnut or pecan variation

1) FOR THE CAKE Position an oven rack in the middle of the oven and preheat the oven to 350°F [180°C]. Grease an 18 by 13 in [46 by 33 cm] half sheet pan. 2) In a large bowl, whisk together the granulated and brown sugars, melted butter, cocoa powder, oil, crème fraîche, eggs, egg yolks, vanilla, salt, baking soda, and baking powder. Add the flour and use a spatula to combine it into the batter. Slowly pour the hot coffee into the batter and mix until just combined. Pour the batter into the prepared pan and use an offset spatula to smooth the top. 3) Bake for 18 to 24 minutes, until a wooden skewer or toothpick inserted into the center comes out with the tiniest bit of crumb. Transfer the pan to a wire rack and let cool for 5 minutes. 4) TO ASSEMBLE Pour the ganache over the warm cake, using an offset spatula to smooth it over the top. Sprinkle the ganache with the candied black walnuts. Let sit until the cake is cooled to room temperature. Chill, if desired, then cut into squares and serve. The cake can be stored in the refrigerator, covered, for up to 3 days.