Birthday Brookies

MAKES 18 TO 24 BARS

This half-brownie, half-bar cookie hybrid gets the birthday party treatment with colorful rainbow sprinkles. White chocolate chips add a creamy sweetness that balances the richness of the brownies. A touch of almond extract adds a little extra sugar cookie flavor, but feel free to skip it.

SKILL LEVEL: Beginner

PREP: 25 minutes

BAKE: 32 minutes

TOTAL: 1 hour, plus cooling

Cookie Dough:



• 8 tablespoons unsalted butter, at room temperature (113g)
• ⅓ cup brown sugar (67g)
• ⅓ cup granulated sugar (67g)
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• 1¼ cups all-purpose flour (156g)
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• ½ cup white chocolate chips (90g)
• ⅓ cup rainbow sprinkles, plus more for sprinkling on top (57g)

Brownie Batter:

Thick & Fudgy Brownies (recipe follows)

1. Preheat the oven to 350°F (177°C). Line a 9 × 13-inch metal baking pan with parchment paper, leaving a few inches of overhang on two opposite sides.

2. Make the cookie dough: In a large bowl using a handheld or stand mixer fitted with the paddle, beat the butter, brown sugar, and granulated sugar on medium-high speed until the mixture is light and creamy, about 3 minutes. Add the egg, vanilla, and almond extract (if using), and beat on high speed until combined, about 1 minute. Scrape down the sides of the bowl as needed. Add the flour, baking powder, and salt and beat on low speed until combined. Beat in the white chocolate chips and sprinkles. The dough should be thick and sticky.

3. Make the brownie batter: Make the batter as directed, but spread it in the prepared baking pan.

4. Press about ¼ cup (70g) of the cookie dough into a flat disc and place it on top of the brownie batter. Repeat with the remaining cookie dough, covering the surface of the brownie layer but leaving some chocolate parts exposed. Lightly press down on the cookie dough to make an even layer as best you can. Top with extra sprinkles, if desired.

5. Bake for 32 to 36 minutes or until the top is lightly browned. If the top browns too quickly, loosely tent aluminum foil over the pan. Err on the side of underbaking, as the brookies continue to set as they cool. Cool the brookies completely in the pan set on a cooling rack.

6. Lift the brookies out of the pan by gripping the parchment paper overhang; transfer to a cutting board and cut into squares. Store covered tightly at room temperature for up to 1 week.

Thick & Fudgy Brownies

MAKES 16 BROWNIES

SKILL LEVEL: Beginner

PREP: 15 minutes

BAKE: 35 minutes

TOTAL: 50 minutes, plus cooling

• 12 tablespoons unsalted butter, melted and hot (170g)
• 3 tablespoons vegetable oil
• 1½ cups granulated sugar (300g)
• 2 large eggs, at room temperature
• 1 egg yolk, at room temperature
• 1½ teaspoons vanilla extract
• 1 cup unsweetened Dutch-process cocoa powder (84g)
• ¾ cup all-purpose flour (94g)
• 1 tablespoon hot water
• ½ teaspoon salt
• 1½ cups semi-sweet chocolate chips (270g)

1. Preheat the oven to 350°F (177°C). Line a 9-inch square metal baking pan with parchment paper, leaving a few inches of overhang on two opposite sides.

2. In a large heat-safe bowl, whisk the hot melted butter, oil, and sugar. Let sit for 3 to 5 minutes to slightly cool. Whisk in the eggs, egg yolk, and vanilla. Mix well, then whisk in the cocoa powder, flour, hot water, and salt. The batter should be thick. Fold in the chocolate chips, then spread the batter evenly in the prepared pan.

3. Bake for 35 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. Err on the side of underbaking, as the brownies continue to set as they cool. Cool the brownies completely in the pan set on a cooling rack.

4. Lift the brownies out of the pan by gripping the parchment paper overhang; transfer to a cutting board and cut into squares. Store covered tightly at room temperature for up to 1 week.

Almond Poppy Seed Loaf Cake

MAKES 1 LOAF

During the time I was testing recipes for this book, my younger daughter was three years old. As one can imagine, she was overjoyed by the Baked Chocolate Cake Donuts, but this is the recipe she loved the most. “It’s my faaaavorite!!” she repeatedly exclaimed in a sing-songy voice. Buttery moist and sweet, this almond extract–kissed loaf cake has added texture from poppy seeds in the crumb and toasty almonds on top. Almond simple syrup was a last-minute addition, and now I can’t imagine the loaf without that glorious finishing touch. Pour it over the warm cake before slicing, take that first bite, and you might find a new “faaaavorite” too!

SKILL LEVEL: Beginner

PREP: 20 minutes

BAKE: 50 minutes

TOTAL: 1 hour 45 minutes, including cooling

Cake:

• Nonstick spray or butter, for the pan
• 2 cups all-purpose flour (250g)
• 1½ tablespoons poppy seeds
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 8 tablespoons unsalted butter, at room temperature (113g)
• 1 cup granulated sugar (200g)
• 2 large eggs, at room temperature
• ⅓ cup full-fat sour cream, at room temperature (80g)
• ⅓ cup milk, at room temperature (80g/ml)
• ¼ cup vegetable oil (56g/60ml)
• 1 teaspoon almond extract
• ⅓ cup sliced almonds, for topping (42g)

Almond Simple Syrup:



• ¼ cup water (60g/ml)
• ¼ cup granulated sugar (50g)
• ¼ teaspoon almond extract

1. Preheat the oven to 350°F (177°C). Grease a 9 × 5-inch loaf pan with nonstick spray.

2. Make the cake: In a medium bowl, whisk the flour, poppy seeds, baking powder, baking soda, and salt.

3. In a large bowl using a handheld or stand mixer fitted with the paddle, beat the butter and sugar on medium-high speed until the mixture is light and creamy, about 3 minutes. Add the eggs, sour cream, milk, oil, and almond extract and beat until combined. Scrape down the sides of the bowl as needed. Add the flour mixture and beat on low speed just until the flour disappears. Pour the batter into the prepared pan, smooth the top, and sprinkle with the almonds.

4. Bake for 50 to 55 minutes, tenting with aluminum foil after about 30 minutes to prevent the top from becoming too brown. The cake is done when a toothpick inserted in the center comes out clean. Cool the cake in the pan set on a cooling rack set over parchment paper or a baking sheet for 20 minutes. Remove the cake from the pan and return it to the rack.

5. Make the almond simple syrup: In a small saucepan, whisk the water, sugar, and almond extract. Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved. Remove from heat and pour the syrup into a heat-safe glass liquid measuring cup. Cool for 5 minutes and then pour over the warm cake. Let it soak in for at least 10 minutes before slicing and serving. Store covered tightly at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Bacon & Cheddar Biscuits with Spicy Honey Butter

MAKES 8 TO 10 BISCUITS

Serves 2 to 4 (2 large or 4 small)These flaky, extra-flavorful biscuits are not only perfect for breakfast alongside eggs and fresh fruit but are also a delicious accompaniment to many dinner entrées. My crew DEVOURED these, and just wait until you taste the spicy-sweet butter topping!

SKILL LEVEL: Beginner

PREP: 35 minutes

BAKE: 20 minutes

TOTAL: 55 minutes

Biscuits:

• 6 slices uncooked bacon
• 2½ cups all-purpose flour, plus more as needed (313g)
• 1 tablespoon baking powder
• ¾ teaspoon salt
• ½ teaspoon baking soda
• 8 tablespoons unsalted butter, cold and cubed (113g)
• 1 cup + 2 tablespoons (270g/ml) buttermilk, cold and divided
• 1 tablespoon honey
• 1 cup (4 ounces) freshly shredded
• Cheddar cheese (113g)
• 3 tablespoons chopped fresh chives

Spicy Honey Butter:

• 2 tablespoons unsalted butter, melted (28g)
• 2 teaspoons honey
• ¼ teaspoon crushed red pepper flakes

1. Make the biscuits: In a 10-inch ovenproof skillet, preferably cast-iron, cook the bacon over medium heat until crisp. Remove from heat and transfer the bacon to a paper towel–lined plate to drain. Leave about 1 to 2 tablespoons of bacon fat in the skillet for baking the biscuits. When the bacon is cool enough to handle, crumble it into small pieces.

2. Preheat the oven to 425°F (218°C).

3. In a large bowl or food processor, combine the flour, baking powder, salt, and baking soda, and whisk or pulse until incorporated. Add the cold cubed butter and cut it into the dry ingredients with a pastry blender (1) or by pulsing several times in the processor until coarse crumbs form. If you used a food processor, transfer the mixture to a large bowl. Make a well in the center of the flour mixture. Pour in 1 cup (240g/ml) of the buttermilk and drizzle the honey on top. Mix with a large spoon or spatula until the dough begins to come together. Fold in the crumbled bacon, cheese, and chives. Do not overwork the dough. The dough should be shaggy and crumbly with some wet spots.

4. Pour the dough and any dough crumbles onto a floured surface and gently bring it together with generously floured hands (2). The dough will be sticky; have extra flour nearby and use it often to flour your hands and surface in this step. Using your hands or a floured rolling pin, flatten the dough into a ¾-inch-thick rectangle. Fold one side into the center (3), then the other side (4). Turn the dough horizontally. Gently flatten into a ¾-inch thick rectangle again (5). Repeat the folding again (6, 7). Turn the dough horizontally one more time. Gently flatten into a ¾-inch-thick rectangle. Repeat the folding one last time, for a total of three turns. Flatten into the fourth and final ¾-inch-thick rectangle.

5. Cut into 3-inch rounds with a biscuit cutter (8). Gather the scraps, re-roll, and cut more biscuits until all the dough is used. You should have 8 to 10 biscuits. Arrange the biscuits in the skillet. Brush the tops with the remaining 2 tablespoons buttermilk (9).

6. Bake for 20 to 22 minutes or until the tops are golden brown. Cool the biscuits in the pan set on a cooling rack for 5 minutes before topping.

7. Make the spicy honey butter: In a small bowl, stir the melted butter, honey, and red pepper flakes until combined. Brush on the biscuits and serve warm. The biscuits are best the day they are made, but they can be stored covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

TIPS:



The butter needs to be very cold to create lots of flaky biscuit layers. I usually cube the butter first, then place it in the freezer for about 15 minutes while I cook the bacon.

Do not twist the biscuit cutter when pressing down into the dough; this seals off the edges of the biscuits, which prevents them from fully rising.