bakeclubhost

Makes 6-9 cookies, depending on size 1 sheet (7-8 oz) frozen puff pastry (or roll out your homemade puff 9” x 9”) 1 large egg kosher salt pinch 3T thick jam (any flavor) (I’m a fan of raspberry & lemon) 2T turbinado sugar Heat the oven to 375°F. Pan-spray or line a half sheet pan with parchment paper or a silicone baking mat. On a clean countertop, unroll and thaw the sheet of puff pastry until pliable. Score then cut the puff pastry into nine 3 × 3-inch squares. Top each square with 1...

Makes 12 Muffins 1 cup full-fat yogurt 1 1/3 cup fancy olive oil (I’m talking the $$$ stuff, don’t skimp!) 3 large eggs 1 3/4 cups all-purpose flour 1 1/2 cup granulated sugar 1 ¼ teaspoons kosher salt 1 ½ teaspoons baking powder ½ teaspoon baking soda Heat the oven to 400°F. Line or grease a 12x cupcake pan. In a large bowl, whisk together the yogurt, olive oil, and eggs until combined. Add the flour, sugar, salt, baking powder and baking soda and whisk until just combined. Pour the batter...

Makes 9 wonderfully sized squares 5 tablespoons butter One 10-oz bag marshmallows 7 cups cap’n crunch 1 cup freeze dried strawberries Spray an 8x8” pan. In a large, heatproof bowl, melt the butter and marshmallows together for 2 minutes or until the marshmallows puff and expand exponentially and the butter melts. Remove the bowl from the microwave and stir the mixture with a heat safe spatula to deflate the marshmallows and coat them evenly in melted butter until you have one brilliantly...