blackberry crumb bars

the goods:

6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan
1 and 3/4 cups all-purpose flour, plus more for pan
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 large eggs
2 containers (5 ounces each) blackberries



Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on 2 sides; butter and flour paper, tapping out excess.

Make topping:


In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt.



Add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.



In a small bowl, whisk together remaingin 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside.
In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition.



Reduce spead to low; mix in flour mixture.



Spread batter evenly in pan.



Sprinkle with blackberies.



Finish it off with the chilled crumb topping.



Bake until golden, 40 to 45 minutes. Cool completely in pan.



Using paper overhang, lift cake onto a work surface; cut into squares.

creamy lemon squares

the goods:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from 3-4 lemons)



Preheat oven to 350 degrees. Butter and 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on 2 sides; butter paper.



Crust:



Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined.



Press dough into the bottom and 1/2 unch up sides of prepared pan.



Prick all over with a fork or toothpick.



Bake until lightly golden, 15 to 20 minutes.

Filling:





Squeeze juice from lemons through a strainer to eliminate pulp and seeds.







In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth.



Pour over hot crust in pan; return to oven, and bake until filling is set, 30-35 minutes. Cool completely in pan.



Refrigerate until filling is firm, about 3 hours, or overnight. Using paper overhang, lift cake onto work surface.



Cut into squares and dust with confectioners' sugar to look pretty.

oatmeal-raisin blondies

the goods:

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
2 cups old-fashioned rolled oats (not quick-cooking)
1 cup raisins



Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.



In a large bowl, beat together butter and sugars. Add egg, salt, and cinnamon; beat until smooth.



Add flour, oats, and raisins.



Gently toss the raisins in the flour to prevent them from sinking to the bottom of the pan during baking. Fold by hand to combine.



Spread batter in prepared pan, and bake until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes.



Let cool completely in pan.



Using paper overhang, lift blondies onto work surface; cut into squares.



ENJOY!

rocky road brownies

the goods:

1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
1 bag (12 oz.) semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour
1 cup mini marshmallows
1/4 cup chopped walnuts



Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on 2 sides. Butter paper.



Set a heatproof bowl over a saucepan of simmering water (make sure the bowl does not touch the water).



Add butter and 1 cup chocolate chips to bowl. Heat, stirring occasionally, just until melted, 3 to 4 minutes.



Remove mixture from heat.



By hand, stir in sugars and salt.



Add eggs.



Finally, add flour. Stir just until combined.



Spread batter evenly in prepared pan.



Bake until toothpick inserted in center comes out with moist crumbs attached. 30 minutes.



Sprinkle warm brownies with remaining chocolate chips.



Followed by marshmallows.



Finish with walnuts.



Bake again, until chocolate is shiny and marshmallows are fluffy, 5 minutes.



Let cool completely in pan.



Using paper overhang, lift brownies onto a work surface; cut into squares.