blondies

• Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply baking spray
• In a medium saucepan, cook the peaches, water, and golden syrup about 15 minutes at a simmer, until peaches are soft. Add corn starch and stir well to bring the liquid together. Let set a few minutes to gel.
• In a mixing bowl, combine flour, almond flour, confectioners’ sugar, baking powder, and salt. Beat in the butter until it forms a lumpy dough.
• Press about 2/3 of dough into the prepared pan. Use a piece of waxed paper and a heavy glass to really compress it. Spread the peach mixture on top. Add clumps of the remaining dough to sporadically cover. Sprinkle almonds on top.
• Bake for about 40 minutes, until middle is set, not jiggly, with a golden brown crust across the top. Cool completely, speeding the process in the fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a covered container, with waxed paper between the layers or with bars individually wrapped.

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• Prepare a 9×13 pan by lining it with aluminum foil and applying nonstick spray. Preheat oven at 350-degrees.
• In a large bowl, cream together the butter, brown sugar, and vanilla extract. Add the eggs one at a time.
• In a separate bowl, sift together the flour, salt, cream of tartar, cinnamon, and baking powder. Gradually add the dry mix into the wet bowl. Once everything is mixed, add the bag of caramel or cinnamon chips.
• Evenly spread the dough into the prepared pan. In a small bowl, mix the sugar and cinnamon. Sprinkle the mix over the dough.
• Bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. Cool completely. Use the foil to lift out the contents and cut into bars. Store at room temperature. They will keep well for a few days if kept sealed.

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• Preheat oven at 350-degrees. Line a 13×9 pan with a long piece of foil. Apple nonstick spray or grease with extra butter.
• In a big bowl, beat together butter and sugars until they are light and fluffy. Add the cookie butter followed by the eggs and vanilla, scraping the bowl a few times to make sure everything is incorporated.
• In another bowl, stir together the flour, 2 cups of the oats, salt, baking soda, and baking powder. Gradually mix the dry ingredients into the butter mix. Using an offset spatula, spread half the batter into the prepared pan. Dough will be thick and somewhat sticky. Sprinkle half of the chocolate over the top. Dollop on the rest of the dough, spreading into an even later again. Sprinkle on the rest of the white chocolate chips along with the remaining 1/4 cup of oats.
• Bake for 27 to 35 minutes. The middle should be set, not jiggly, and pass the toothpick test. Cool completely at room temperature and then the fridge (the bars will be firmer and less messy to slice if they are chilled).
• Use the foil to lift contents onto a cutting board. Slice into pieces. Store in a sealed container for up to 5 days.

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Make cookie layer

• Preheat oven at 350-degrees. Line a 9×13 pan with aluminum foil and apply nonstick spray.
• In a large bowl, beat together butter, sugars, and vanilla until light and creamy. Add egg, scraping bottom of bowl, then beat another two minutes.
• In another bowl, combine flour, salt, and baking soda. Gradually mix the dry ingredients into the wet. Fold in chocolate chips. Dough will be very thick and sticky. Drop into pan in clumps and press into a level layer, covering the bottom completely.

Make brownie layer

• Using the same big bowl (leave it unwashed or wash it, baker’s preference), beat together butter, sugar, and vanilla. Follow with the egg. Stir in the cocoa powder, flour, baking powder, and salt. Fold in the cacao nibs, if using.
• Pour over the cookie layer, spreading it into an even layer.
• Bake until the middle passes the toothpick test, 20 to 25 minutes. Cool completely–chilling in fridge, if desired–before slicing into bars.
• Brookies will keep in a sealed container at room temperature for 3 days, and can also be frozen for layer enjoyment.

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• Preheat oven at 350-degrees. Line a 9x9 pan with foil and apply nonstick spray or butter.
• In a small bowl, whisk together flour, salt, and baking powder. Set aside.
• In a medium saucepan, melt the butter, and continue to monitor a few more minutes, stirring often, to brown the butter. It should have a fresh, nutty smell. Remove from heat. Stir in the brown sugar and vanilla until the sugar is less grainy. Let the pan cool for a few minutes. Beat in the eggs until smooth. Stir in the dry ingredients next, followed by the apple pieces. Fold in the chips last.
• Pour the batter into the pan and smooth out the top. Bake for about 25 minutes, until the middle passes the toothpick test.
• Cool to room temperature. Use the foil to lift the contents onto a cutting board to slice up. Store the bars in a sealed container, with waxed paper or parchment between stacked layers.

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Make the streusel

• Stir together the flour, brown sugar, and salt. Use a pastry cutter or butter knife and fork to mash the butter into pea-sized pieces and crumbs. Set in fridge to chill.

Make the dough

• Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with foil and apply nonstick spray.
• In a small bowl, combine the flour, baking soda, cream of tartar, and salt. Set aside.
• In a big bowl, beat the butter and both sugars until creamy. Mix in eggs one by one followed by the vanilla extract. Gradually mix in dry ingredients until just combined.
• Spread about half the dough in the pan, using an uneven spatula fully coat the bottom.

Make the layers

• Stir together the two filling ingredients. Sprinkle to entirely cover the base layer of dough.
• Dollop the rest of the batter on top, again using the uneven spatula to spread evenly to edges. Sprinkle the streusel across the top. Mix together the cinnamon-sugar topping, then sprinkle that over the crumbs.
• Bake for 33 to 37 minutes, until the middle passes the toothpick test. Cool completely. Use foil to lift cake onto a cutting board to slice into bars.
• Store in airtight container at room temperature for up to 3 days. Can also be sliced into bars, wrapped in plastic, and frozen for an easy treat later.

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