blondies

• Preheat oven at 375-degrees. Line a 9x13 pan with foil and apply nonstick spray. Wash the blueberries and remove any stems or smashed berries, then gently blot dry with a towel.
• In a big bowl, mix together the flour, 1/2 cup white sugar, the brown sugar, and baking powder. Add the salt and cinnamon. Add the butter and mix until it forms crumbly dough.
• Pat about 2/3 of the dough into the prepared pan. A piece of waxed paper and a heavy glass will help compress it into an even layer.
• In another bowl, stir together the remaining 1/2 cup white sugar and cornstarch. Gently stir the blueberries to coat. Sprinkle the blueberries over the bottom crust, then crumble the remaining dough evenly over the top.
• Bake for 45 minutes, but check at the 30 minute point. If it's looking golden on top, cover it with foil then continue to bake.
• Cool at room temperature, then chill in fridge to make it even more cohesive to cut. Use the foil to lift the contents onto a cutting board. Carefully peel back the foil from the edges; a knife might help to hold the bars in place if the blueberry layer is being especially sticky.
• Slice into bars. Store in a sealed container in the fridge, with waxed paper between the stacked layers.

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• Preheat oven at 350-degrees. Line a 13x9 baking pan with foil and apply nonstick spray or butter.
• In a big bowl, cream together butter and sugar until light and fluffy, scraping bottom of bowl as necessary. Follow up with the eggs, vanilla, and cookie butter, until blended.
• Gradually mix in the flour and baking powder.
• Spread about 2/3 of the batter in the prepared pan. Spread the jelly but not quite to the edges. Dollop the remaining dough all over the top.
• Bake for 25 to 30 minutes, until the surface is golden and not jiggly, with the middle passing the toothpick test.
• Cool completely at room temperature or in the fridge. Use foil to lift contents onto a cutting board to parcel into bars. Store in a sealed container with waxed paper or parchment paper between the layers, either in the fridge or on the counter.

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• Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
• In a large bowl, cream together butter and brown sugar until light and fluffy. Add molasses and egg.
• In a separate bowl, mix together the dry ingredients: flour, ginger, baking soda, baking powder, cinnamon, and salt.
• Gradually mix dry ingredients into the wet, until just combined. Fold in the dried cranberries.
• Pour batter into prepared pan and even out. Bake for 20 to 25 minutes, until middle passes toothpick test. Cool completely.
• To make the glaze, in a small bowl melt the butter. Add the confectioners' sugar, lemon juice, and vanilla extract. Stir to create a thick, spreadable consistency, adding more sugar if needed to thicken or more lemon juice or water to thin. Spread atop bars. Sprinkle zest over the top. Let glaze set before cutting.
• Store bars sliced, with waxed paper between layers, in sealed container in fridge. Note that these bars taste even better after chilling for a day! They keep well for several days, too.

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• Preheat oven at 350-degrees. Line a 13x9-inch pan with foil and apply nonstick spray or butter.
• Place the 1/2 cup hazelnuts in a food processor. Process until finely ground.
• In a medium bowl, beat together the next two crust ingredients, the brown sugar and butter. Add the flour and ground hazelnuts. Press crust into pan; a piece of wax paper and a heavy glass makes it easy to form an evenly compressed layer. Bake for 10 minutes.
• In the meantime, put the remaining hazelnuts in the food processor and give them a quick pulse, just to coarsely chop them.
• As soon as the crust comes out, sprinkle the hazelnuts over the top. In a small saucepan, warm the butter and brown sugar to boiling at medium heat. Boil for a minute. Pour over hazelnuts.
• Bake for 15 to 18 minutes, until edges are bubbling and center is set. Cool completely.
• In a small microwave-safe bowl, zap the chocolate in 25 second bursts, stirring well between each pass, until it can be stirred smooth. Use a fork to drizzle the chocolate over the bars.
• Chill in fridge for 30 minutes, or until chocolate is set. Use the foil to lift contents onto a cutting board and slice into bars.
• Store in a sealed container at room temperature or in the fridge with waxed paper or parchment between the layers.

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Shortbread base

• Preheat oven at 350-degrees. Line a 13x9 baking pan with aluminum foil and apply nonstick spray or butter.
• In a large bowl, beat butter until creamy. Add both sugars and beat until light and fluffy. Follow up with the egg yolk and vanilla extract. Scrape bottom of bowl to make sure everything is incorporated.
• Gradually work in flour along with the salt. Don't overmix. It should still be crumbly. Drop dough into prepared pan and compress into an even layer. (A piece of waxed paper and a heavy glass make this easier.)
• Bake shortbread layer for 20 to 25 minutes, until edges are turning golden brown. Set pan aside to cool while the next layer is made.

Caramel

• In a large saucepan at medium heat, stir together the condensed milk, butter, brown sugar, and corn syrup. Stir constantly as it rises to a boil. Immediately drop heat to low, and continue to stir nonstop for about 10 to 15 minutes, until mixture turns a deep caramel color and thickens up; watch out, the caramel can spit out of the pan at times!
• Remove pot from heat and promptly stir in vanilla extract and salt.
• Pour caramel over the shortbread, using an uneven spatula or knife if needed to smooth it into an even layer. Cool pan for several hours until it reaches room temperature, or set in fridge to chill.

Ganache topping

• In a microwave-safe bowl (or, alternatively, on the stove top in a pot) melt together the chocolate chips and butter. Once it can be stirred smooth, pour over the caramel. Spread out into an even layer. If desired, sprinkle Maldon sea salt flakes over the top.
• Chill in fridge to let chocolate harden for at least 30 minutes. Use foil to lift contents of pan onto a cutting board. Let chocolate warm again, just a touch, perhaps for 5 or 10 minutes, before slicing into bars (otherwise, the chocolate will crack rather than be sliced through).
• Store bars in fridge with waxed paper between layers. Keeps for days.

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• Preheat oven at 325-degrees. Line baking pan with aluminum and apply butter or nonstick spray.
• In a large pot, warm the butter, sugar, and molasses until it is combined and smooth. Set aside to cool.
• Mix the flour and spices into the big pot, followed by the eggs and the candied ginger pieces.
• In a small saucepan, warm the milk--don't boil! Add the baking soda. Pour into the gingerbread mixture and mix together.
• Pour everything into the prepared pan. Bake for 1 hour. When done, it will be spongy to the touch and pass the toothpick test in the middle.
• Let cool in pan, either at room temperature or in the fridge. Once cool, use the foil to lift onto a cutting board and slice into bars.
• Store in a covered dish with waxed paper or parchment between the layers. Flavor will grow deeper and more complex over the next day.

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