LINKDING

1 1/2 cups very finely ground blanched almond flour 1 1/2 cups powdered sugar 2 tsp quality pure almond extract 3 Tbsp water Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and pulse to combine. Add the water and process until a thick dough is formed. If the mass is still too wet and sticky, add some more almond flour. If it's too firm and you need it to be more malleable just add a tiny bit of water. Keep in mind that the marzipan will become firmer after it's been refrigerated. Turn the marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate. Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe. Note: To make a firmer Marzipan that you can shape into figures for decorations, add 1/4 cup or more of sugar until you reach the desired level of firmness

ingredients: 2 1/2 cups (500 g) sugar 1 cup water 9 large egg yolks 1 large egg 2 1/2 cups (240 g) ground almond flour or meal 1/2 tsp. table salt Make pie crust. Press into a 1"-thick disk. Wrap tightly in plastic and chill at least 1 hour. Roll out chilled disk of dough on a lightly floured surface to ¼" thick. Carefully transfer to pie dish. Lift up edges and allow dough to slump down into dish. Gently press into edges of dish if needed. Trim overhang so dough is flush with edges of pan. Freeze crust at least 1 hour and up to 1 week. Heat 2 1/2 cups (500 g) sugar and 1 cup water in a medium saucepan over medium, whisking occasionally, until sugar is dissolved, about 5 minutes. Transfer syrup to a small bowl and let cool. Meanwhile, place a rack in middle of oven; preheat to 375°. Remove crust from freezer and prick bottom in several places with a fork. Line with parchment paper or foil, leaving overhang; fill with pie weights or dried beans. Bake until set and edges are barely golden, 13–17 minutes. Remove crust from oven and, using overhang, lift out parchment paper and pie weights. Whisk 9 large egg yolks and 1 large egg in a large bowl to combine. Add cooled syrup and whisk to combine. Add 2 1/2 cups (240 g) ground almond flour or meal and 1/2 table salt and whisk again to combine. Transfer mixture to a blender or food processor and blend on high until very smooth and airy, about 1 minute. Pour filling into crust. Reduce oven temperature to 350° and bake pie 40 minutes. Reduce oven temperature to 300° and continue to bake pie until crust is deeply browned and top of filling is dark brown and set around the edges (a little jiggle in the centre is okay), about 50 minutes. Let cool before slicing. Pie can be baked 1 day ahead. Cover and chill. ➤ Note: This pie is incredibly delicious, but definitely too much filling for a regular depth pie dish; cut back accordingly, or build up decorative crust sufficiently to hold it all in.

recipe recced by kitsch 6 large egg whites (approximately 230g) 2 cups (400g) granulated sugar 1 and 1/2 cups (340g) unsalted butter, softened but still cool and cut into Tbsp size pieces 2 tsp pure vanilla extract 1/8 tsp salt Instructions Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful. Separate the eggs. Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C). It’s important to begin mixing while it is still warm. Transfer mixture to bowl. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, it can take up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl (uncovered) in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step. Feel free to place it in the refrigerator. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds. Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection.

For the Cake 1 3/4 sticks soft unsalted butter (plus some for greasing) 1 cup superfine sugar 2 cups almond meal 3/4 cup fine polenta (or cornmeal) 1 1/2 tsp baking powder zest of 2 unwaxed lemons (save juice for syrup) For the Syrup juice of the 2 lemons above 1 cup confectioners' sugar Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter. Preheat the oven to 350°F. Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer. Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while. Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes. It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin. Make the syrup by boiling together the lemon juice and confectioners' sugar in a smallish saucepan.Once the confectioners' sugar’s dissolved into the juice, you’re done. Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin. ➤ (roland says this recipe is a banger)

Ingredients 1 1/2 sticks unsalted butter 2 1/2 cups all-purpose flour 3/4 tsp baking powder 1/2 tsp baking soda 2 Tbsp white miso paste 1 cup brown sugar 1/2 cup granulated sugar 1 egg 1 egg yolk 2 tsp vanilla extract 1/2 tsp salt 8 oz dark chocolate chopped Instructions Whisk together your flour, baking soda, and baking powder in a medium bowl. Set aside. In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium bowl and let cool completely. Add in the sugars, miso paste, vanilla and salt to the butter mixture. Whisk to combine. Add in the egg and egg yolk and whisk until smooth and glossy. Pour in the dry ingredients and use a rubber spatula to combine until there are no more streaks of flour. Add in your chopped chocolate, but keep about ¼ cup of chopped chocolate to the side. Scoop out the cookie dough using a 2 tablespoon ice cream scooper and place on a lined tray. Once finished, gently press the extra chocolate on top of the cookie dough balls - this will give you those puddles of chocolate! Chill for at least 30 minutes or up to overnight. Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper. Bake the cookies 6 at a time for 10-12 minutes.

Pumpkin Cookies 1 cup (220g) unsalted butter 1 1/2 cups (280g) dark brown sugar, packed 1 large egg yolk 3 tbsp pure maple syrup 1 tsp vanilla extract 1/3 cup (80g) pumpkin puree 2 1/4 cups (280g) all purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 1/2 tsp pumpkin pie spice 1/2 tsp cinnamon Coating 2 tbsp brown sugar 2 tbsp granulated sugar 1 tsp cinnamon Instructions First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify. Preheat the oven to 350F and line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside. In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand. Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth. Add in all of the dry ingredients and use a rubber spatula to fold into the dough. char-If your dough feels too thin (it should hold its shape when scooped), chill the dough for about 15-20 minutes until thickened. This can happen sometimes if the butter is too warm at the start. Off to the side, mix together the coating ingredients in a small dish. Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky. Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 4-5 cookies at a time. Leave the rest of the dough out at room temperature. Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone. Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough. Allow the cookies to cool, then dig in!

for the carrot cake 3 x 15ml tablespoons toasted pinenuts 2 medium carrots (approx. 200-250g/2 cups) 75 grams golden sultanas 60 millilitres rum 150 grams caster sugar 125 millilitres regular olive oil plus some for greasing 1 teaspoon vanilla extract 3 large eggs 250 grams ground almonds ½ teaspoon nutmeg finely grated zest and juice of 1/2 unwaxed lemon Method You will need 1 x 23cm springform or other round cake tin (1 x 9-inch springform pan) Preheat the oven to 180℃/160°C Fan/gas mark 4/350°F. Line the base of your cake tin with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil. Toast the pine nuts by browning in a fatless pan; the oven alone is not enough to scorch out the paleness. Grate the carrots in a processor (for ease) or with a coarse grater, then sit them on a double layer of kitchen roll and wrap them, to soak up excess liquid. Put the golden sultanas in a small saucepan with the rum, bring to the boil, turn down and simmer for 3 minutes. Whisk the sugar and oil — I use my freestanding mixer, but it wouldn't be much of a faff by hand — until creamily and airily mixed. Whisk in the vanilla extract and eggs and when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas (with any rum that clings to them) and, finally, the lemon zest and juice. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Sprinkle the toasted pine nuts over the cake and put it into the oven for 30-40 minutes or until the top is risen and golden and cake tester comes out sticky but more or less clean. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes before unspringing and leaving it on the rack to cool. Remove the cake to a plate to serve.

➤ the recipe is done up as a comic so I can't include it here but it looks great

recced by kitsch Cryspels. Take and make a foile of gode past as thynne as paper; kerue it out wyt a saucer & frye it in oile; oþer in grece; and þe remnaunt, take hony clarified and flamme (flaunne) þerwith. Alye hem vp and serue hem forth. Crispels. Take and make a sheet of good pastry as thin as paper; carve it out with a saucer & fry it in oil; or in grease; and the remnant, take clarified honey and baste there-with. Allay them up and serve them forth. Pastry Dough 1 3/4 c. flour 1/2 c. butter 1 egg 2 tbsp cold water Pinch of salt You will also need Honey Olive oil or lard Step ONE: The Dough Take and make a sheet of good pastry as thin as paper... After attempting this recipe with a variety of dough types, I discovered that the absolute best result (and most authentic) comes from basic homemade shortcrust pastry dough. Cut butter into cubes and rub it into flour until the dough is crumbly. Add the salt, egg and cold water to bind into a dough. Add more water if necessary. Step TWO: Roll and Fry Carve it out with a saucer & fry it in oil Roll the dough out very thin and use a mug to cut into small circles. Fry (not sear) in olive oil or lard. Be sure to fill your pan with enough oil to cover the dough. When one side is golden and crispy (this takes about 30 seconds), flip over to fry the other side. Let your crispel cool on a paper towel. Note: While you can certainly deep fry in olive oil with no problems, the less refined Extra Virgin oil does have a lower smoke point than other cooking oils. If you are worried about EVOO’s low smoke point, use light or pure olive oil instead. Step THREE: Baste Take clarified honey and baste there-with. Do them up and serve them forth. Meanwhile, bring your honey to a boil and stir often. This is especially important if your honey is raw, hard or crystallized. This process is meant to clarify your honey or simply liquify it a bit, making it easier to baste. Baste your crispels with the honey using a basting brush. If you prefer, dip your entire crispel in the honey but be aware that basting really is the best way to go. King Richard’s cooks direct us to “baste” for a reason. Serve them warm. If your dough is too flakey this step will be very frustrating. The result might be a crispel with a gaping hole in the top or a pastry that dissolves in your mouth like cotton candy, but not in a good way. I recommend following the directions above and start with a homemade dough. Do not be afraid to make your own dough! It really isn’t difficult.

1 1/4 cups sugar 1 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1-1/4 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 3 tbsp grated fresh ginger (or more!) 1/4 teaspoon baking soda 2.5 cups grated apples (3 apples, peeled and cored) Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Add the grated apples and the grated ginger. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the centre comes out clean, 45ish minutes. Make a lime glaze with 1 cup powdered sugar mixed with just enough lime juice to make it drizzle-able. Drizzle over cake and serve. ➤ note: the above is my alterations from the linked cake. very good!

1.5 cups of peanuts 2 27oz cans of pinto beans 3/4 cups honey 5 eggs half cup melted butter 2 tsp baking powder Grind the peanuts in food processor. Drain the pinto beans, add, and grind further. Put in bowl, mix in honey and eggs Add the butter and baking powder, pour into a round cake pan, and bake for 45 min at 375.

butterscotch blondies (skipping the mix-in candies) 12 tablespoons salted butter (170g), plus more for the pan 1 2/3 cups all-purpose flour (225g) 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/3 cups packed light brown sugar (280g) 2 large eggs (100g), cold from the fridge 1 tablespoon vanilla extract Flaky salt (optional) 8x8-inch baking pan, lined in parchment paper. Brown the butter. Add two ice cubes, to cool down the butter and re-introduce the liquid that was boiled off. Preheat oven to 350. Mix dry ingredients. Add brown sugar to the slightly-over-room-temperature butter and mix until well combined. Add eggs to butter one at a time, to emulsify together. Add vanilla. Add dry ingredients and mix well. Let rest 5 min or so to thicken up. Spread batter into pan, sprinkle with flaky salt, bake for 40 min.

• 2 large oranges • 6 eggs • ½ pound ground almonds • ½ pound sugar • 1 teaspoon baking powder • a touch of salt 1. Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor. 2. Preheat oven to 400 degrees. 3. Beat the eggs in a large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible. 4. Bake for one hour, or until a knife inserted in the centre comes out clean. Cool in the tin before turning out.

3/4 cup almond flour (NOT almond meal) 2 cups gluten free flour blend 1 teaspoon baking soda 1/2 teaspoon baking powder 1 1/4 cup sugar 1/4 teaspoon salt 1 teaspoon pure vanilla extract 1 3/4 cups almond milk (or other dairy free milk, but do not use coconut milk!) 2 large eggs 2 tablespoons oil 3 tablespoons lemon juice (Use four for extra lemon flavour) Icing 1 tablespoon lemon zest 1 cup powdered sugar 1-2 teaspoons lemon juice Preheat the oven to 350º F. Spray a bundt pan with oil. In a large bowl, add dry ingredients and whisk to blend. In a small bowl, add wet ingredients and whisk to blend. Pour wet ingredients into dry ingredients and mix until just barely mixed. Bake for 45-50 minutes. Bake time may vary depending on the size of the bundt cake pan you use. Allow cake to cool. Prepare icing (add lemon juice slowly until correct texture) and drizzle over cool cake. Note: If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.

1 cup (200g) light brown sugar 2 large eggs 1 cup (230g) pumpkin puree ½ cup (120ml) olive oil 1 teaspoon ground cinnamon ½ teaspoon ground cardamom 1/8 teaspoon ground allspice A few grinds of black pepper ½ teaspoon kosher salt 1½ cups (190g) all-purpose our 1 teaspoon baking powder ½ teaspoon baking soda 2 tablespoons chopped toasted pepitas (optional) Maple Olive Oil Glaze 1 cup (100g) confectioners’ sugar 2 tablespoons olive oil 2 tablespoons maple syrup 1 to 2 tablespoons hot water Pinch of kosher salt Chopped pepitas (optional) Flaky salt (optional)

Butter for greasing pan 3 cups (384 g) flour, plus more for dusting pan 1 1/2 cups vegetable oil 2 cups sugar 3 eggs 1 tsp salt 1 tsp cinnamon 1 tsp baking soda 1 tsp vanilla 3 cups peeled, cored and thickly sliced tart apples Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan, or a casserole dish. Beat the oil and sugar together thoroughly (about 5 min), then add the eggs and beat until the mixture is creamy. Sift together the flour, salt, cinnamon, and baking soda. Stir into the batter. Add the vanilla and apples, and stir until combined. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. ➤ this is the cake the new neighbours brought over that was so delicious!

Ingredients: 1 pound (454g) rhubarb stalks Butter and demerara sugar for the pan 1 3/4 cups all-purpose flour (8 oz / 228g) 2 1/2 teaspoons baking powder (0.35 oz / 10g) 3/4 teaspoon Diamond Crystal kosher salt 1 1/4 cups granulated sugar (8.8 oz / 250g) 1 stick unsalted butter ( 4 oz / 113g) melted and cooled 2 large eggs (3.5 oz / 100g) 1 1/2 teaspoons finely grated orange zest 1/3 cup plain whole-milk Greek yogurt (2.8 oz / 80g) 1 teaspoon vanilla extract Demerara sugar, for sprinkling the top. 0:00 Start 0:11 Intro to Rhubarb Cake 0:28 Dessert Person Intro/Animation 0:46 Claire Talks About Rhubarb 2:00 Ingredients and Special Equipment 2:46 Prepare The Pan 4:52 Prepare The Rhubarb 6:28 Make The Compote 9:15 Build The Cake 15:56 How To Bake Rhubarb Cake 17:46 Slice & Taste! 19:35 Return of Penelope as Rhubarb/Moose as Croissant

Needs more/gooier filling, but the dough and the process is excellent. If you don't use the cream cheese icing, something on top still would be a good idea (a sugar syrup, caramel, some other icing....) Dough 4 large eggs room temperature 3/4 cup whole milk warm (100-110F) 1/4 cup honey 4 cups all-purpose flour (568g) 2 1/4 teaspoons yeast 2 teaspoons salt 10 tablespoons 1 1/4 sticks unsalted butter, room temperature, cut into 1-inch pieces (142g) Filling 1/2 cup packed brown sugar (99g) 1 tablespoon ground cinnamon Pinch salt 2 tablespoons unsalted butter, melted and cooled (29g) Frosting 8 tablespoons 1 stick unsalted butter, room temperature (113g) 4 ounces cream cheese, room temperature (114g) 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1 cup confectioners' sugar (113g) MAKE THE DOUGH Grease a large bowl. In a large liquid measuring cup, combine the eggs, milk, honey, and yeast. In a bowl, mix the flour and salt, then add the egg mixture and mix further. Add the butter one piece at a time, working it in until all the butter is incorporated and it's dough-like. The dough will be very sticky. Form into a ball and cover the bowl with a damp tea towel. Let dough rise 30 minutes, then gently fold up and into the centre the edges of the dough mass one at a time around in a circle, for around 8ish turn-ins. Re-cover the bowl and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours. NEXT DAY: Flour a work surface and knead the cold dough 10 to 12 times. Shape the dough into a ball, cover the top lightly with flour, and cover with a tea towel and let come to room temperature. Grease a 9×13-inch pan. In a small bowl, mix the brown sugar, cinnamon, and salt. Roll the dough into a 16 by 12-inch rectangle. Brush the dough with the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top, pressing it lightly into the butter so it adheres. Starting at a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Cut the dough into 12 equal pieces. Transfer the pieces to the prepared pan and place them cut side up. Cover the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours. Adjust an oven rack to the middle position. Preheat the oven to 350F (180C). Remove the plastic and bake 27 to 32 minutes until the rolls are golden brown. Transfer the pan to a wire rack and let cool for 5 minutes. Using an offset spatula or table knife, apply a thin layer of the icing, using about one-third of the mixture. Let the rolls cool for another 15 to 20 minutes. Top with the rest of the icing and serve. FOR OVERNIGHT CINNAMON ROLLS Prepare the rolls (roll out dough, fill them, roll them up, cut them, and put them in the prepared pan, but do not let rise for 1 1/2 hours as stated above) then cover them loosely with plastic and refrigerate for up to 18 hours. When ready to bake, preheat the oven, and let the rolls sit at room temperature (still covered in plastic) for 30-45 minutes. Bake as directed (they make take slightly longer to bake).

For the caramel 6 tablespoons (75g) granulated sugar 3 tablespoons (42g) heavy cream 2 tablespoons (28g) extra-virgin olive oil 1/2 teaspoon kosher salt For the blondie 3/4 cup (180g) extra-virgin olive oil, plus more as needed 1 1/2 cups (300g) light brown sugar 1/2 teaspoon kosher salt 1/2 teaspoon baking powder 2 large eggs 1 1/2 cups (187g) all-purpose flour 2/3 cup (100 grams) toasted nuts (such as pistachios, almonds, or cashews), roughly chopped 1 pinch flaky salt For the caramel In a 1-quart saucepot over medium-high heat, combine sugar along with 2 tablespoons water and stir with a fork until the sugar dissolves and the mixture begins to simmer, 2 to 3 minutes. Cover and cook until the sugar just starts to caramelize, 3 to 5 minutes. Remove lid and cook until the sugar becomes a deep caramel, swirling the pan as needed for even cooking, about 1 minute. Remove from heat and carefully add the cream followed by the olive oil and stir to combine (the mixture will vigorously foam up, so take care to keep your hands away from the steam). Stir in the salt, pour into a heatproof bowl, and set aside to cool. Caramel can be made up to 3 days in advance and stored covered at room temperature. For the blondie In a large bowl, whisk together the olive oil, brown sugar, kosher salt, and baking powder. Whisk in the eggs, one at a time, until creamy and combined. Set the mixture aside for 20 to 40 minutes, whisking occasionally (this dissolves some of the sugar and results in a chewier blondie). Meanwhile, lightly grease a 9x9-inch baking pan with olive oil and line the bottom and two sides with a sheet of parchment paper. Set a rack in the lower-middle position in the oven and preheat to 350°F. Add the flour and nuts to the egg mixture and stir to combine. Scrape about two-thirds of the blondie batter into the prepared pan and spread into an even layer with an offset spatula or spoon. Using a teaspoon, dollop the cooled caramel all over the blondie batter followed by dollops of the remaining blondie batter. Using the tip of an offset spatula or butter knife, swirl together the caramel and top layer of blondie batter, taking care not to disturb the bottom layer of blondie batter too much. Lightly sprinkle with flaky salt and bake until the blondie has puffed slightly and the top feels set, about 35 minutes. Cool completely before removing from pan and cutting into pieces. In an airtight container, the cut blondies will keep for a week at room temperature or frozen for 3 months.

2 oranges with thick skin 2 cups granulated sugar 2 cups water optional: cinnamon stick Using a serrated knife, cut off the very top and bottom of the oranges, just exposing the flesh inside the pith. Then, cut wide strips of the peel from the orange, from pole to pole. Scrape any flesh from the inside of the peels using a melon ball scooper. Using a chef's knife, trim the edges of the peel pieces so they are even and rectangular. Cut the rectangles into narrow strips. Set up a bowl of cold water and set aside. Combine 2 cups water, the sugar, corn syrup, and cinnamon stick in a saucepan. Stir to combine the ingredients. Place water into another saucepan. Set both pots over medium heat. Bring the sugar solution to a simmer and stir until all of the sugar has dissolved. Remove from heat and set aside. Once the pot of water has reached a boil, add the orange peels and simmer for one minute. Strain out the zest, place in the ice water bath. Discard the water, rinse the pot, and add fresh water. Bring the fresh pot of water to a boil and blanch the peels a second time, for one minute. Strain out the peels, stir to add them to the pot with the syrup, and bring them to a low simmer, over low heat. Simmer the peels for one hour, stirring frequently. Remove the peels from the syrup, and spread them so they are not touching over a cooling rack. Allow them to dry overnight, turning halfway through.

<blockquote>This month, Sohla's making pound cakes. Whether it's got streusel or swirls, berries or just butter, the basic technique is the same, and Sohla shares her tips for making sure your pound cake has a nice, tight crumb, a moist interior and a crisp, perfectly split top. (Hint: cream your better really, really -- REALLY -- well!) Once you've got the concept down, you can go off-script and riff on the concept however you'd like.</blockquote>

➤ I bet my mom would love these

1 15-oz. can black beans (well rinsed and drained) 2 eggs 3 Tbsp oil 3/4 cup cocoa powder 1/4 tsp salt 1 tsp vanilla 1/2 heaping cup sugar 1 1/2 tsp baking powder Chocolate chips Preheat oven to 350 degrees F (176 C). Lightly grease a 12-slot standard size muffin pan. Add eggs to food processor and pulse a few times. Add remaining ingredients (except chocolate chips) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. Optional: Sprinkle with chocolate chips. Bake for 25 minutes or until the tops are dry and the edges start to pull away from the sides. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. Store in an airtight container for up to a few days.

4 Tbsp melted butter 1 cup brown sugar 3 small bananas, mashed 2 eggs 1 1/2 cups flour 1/2 tsp salt 1 tsp baking soda 1 cup chocolate chips Cream butter and sugar, add eggs and banana and mix well. Add dry ingredients and mix. Put in loaf pan and bake at 350 for 1 hr

3 eggs 1 1/2 cups sugar 1 cup oil 3 tsp vanilla 2 cups shredded zucchini 2 Tbsp grated lemon zest or flavouring, or 1 Tbsp extract 3 cups flour 1 tsp baking soda 1/4 tsp baking powder 1 tsp salt 2 tsp cinnamon 1/2 cup raisins Beat eggs, add sugar, oil, and vanilla. Mix well. Then mix the rest of the ingredients. Pour into 2 greased loaf pans and bake at 325 for 50-60 min.

cream: 3 eggs 1 cup white sugar 1 cup brown sugar Add: 1 tsp salt 1 tsp baking powder 1/4 tsp soda 1 tsp cinnamon 1 cup oil Add: 1 cup fine coconut 2 cups grated zucchini 3 cups flour 1 tsp vanilla Put in 2 greased loaf pans, bake at 350 for 1hr 10min.

1 1/4 cup flour 1 1/2 tsp baking powder 1 tsp salt 1/4 cup white sugar 1/4 cup brown sugar 1 egg 1/2 cup milk 1/4 cup oil 1 tsp almond flavouring (optional) 1 1/2 cups diced rhubarb Mix dry ingredients. Beat egg, add milk, oil, and almond flavouring. Pour egg mixture over dry and stir to moisten. Fold in rhubarb. Bake 20 min at 375. While hot dip tops in sugar, or sprinkle before baking.

1/2 cup flour 1/4 tsp salt 2 Tbsp sugar 2 eggs 1 cup milk 2 Tbsp unsalted butter zest of one small lemon fruit (4-6 oz of something like blueberries/raspberries, or 12 oz of something like cut up peaches -- enough to have a nice layer on bottom of dish) Mix flour and salt, beat eggs lightly and add milk, add wet to dry while stirring. Mix lemon zest and sugar and add to batter. Cook fruit in cast iron pan with butter till softened a bit, then add brown sugar as needed until you have a bit of a syrup/sauce. Pour batter over top of fruit, and put in 425 oven for 20 min.

Heat together (microwave ok): 1 1/2 cups milk 3/4 cup butter Cool enough that it won't hurt yeast Start and let rise: 3/4 cup warm water 1 1/2 tsp sugar 1 1/2 Tbsp yeast Beat together: 5 eggs 1 1/8 cup sugar Zest and juice 2 lemons and 2 small oranges. Add yeast mixture to warm milk mixture and beat in 1 1/2 cups flour. Add juice, zest, and beaten egg mixture. Continue adding flour (about 6-8 cups) using butter or oil on your hands as you knead. Let rise till double in size, knead down again, and put in 3 well=-greased loaf pans. Let rise again then bake at 325 for 45 minutes.

8 beaten eggs 2 cups milk 1 cup cream 2 tsp baking powder 2 tsp salt 3 lbs raisins flour 2 Tbsp instant yeast 1/2 cup sugar powdered sugar Mix wet ingredients. Mix dry ingredients, including some flour, then add to the wet. Add enough flour to make a sticky batter, then add in the raisins. Let rise until double in bulk. Drop by tablespoonfuls into hot fat (350-400) and deep-fry. Dust very generously with powdered sugar. Note: for 5-6 people, a quarter recipe is enough: 2 eggs 1/2 cup milk 1/4 cup cream 1/2 tsp baking powder 1/2 tsp salt raisins flour (likely 1.5-2 cups???) 1/2 Tbsp instant yeast 1/8 cup sugar