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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Preheat oven to 350*F (see note about baking time/ temp). Grease a 10" baking pan. Melt butter. (I usually microwave it in a large mixing bowl for 1 minute from the fridge, or 2 minutes from the freezer.). Mix sugar, eggs, molasses, vanilla, and almond extract with butter. Mix flour, baking powder, and salt in a separate bowl. (I leave out the salt if I am using salted butter.). Mix wet and dry ingredients. Scrape batter into prepared pan, and smooth. Sprinkle top with toffee bits or candies. Bake for 19 minutes - you want the blondes to be set but not too firm - a toothpick will be slightly sticky when they are done. Cover with foil and allow to cool on a rack for at least 30 minutes (preferably an hour.) They really need to be almost completely cooled to be sliced and moved (although they are great hot, just a bit messy,) and the foil helps seal in the moisture.