Warm up this autumn with toasted s’more blondies, made simple by using a single sheet pan. With dark chocolate, graham cracker pieces and toasty marshmallows, it’s a perfect holiday or year-round treat.🍫
1⁄2 teaspoon baking sodaConfectioners’ sugar1⁄2 cup granulated sugarInstructions
3. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, whip the eggs and granulated sugar together on high speed until pale yellow and thick, about 5 minutes. Add the pumpkin puree and mix on low speed, just until combined. Add the flour mixture and mix on low speed again until no streaks remain.
6. Remove the cake from the oven and immediately run a paring knife around the edges of the pan to loosen the cake. Working quickly while the cake is still hot, sift a thin layer of confectioners’ sugar over the cake, then turn the cake out of the pan onto the dish towel, sugared side down. Carefully remove the baked-on parchment from the cake, then sprinkle a layer of confectioners’ sugar where the parchment used to be.
9. Sprinkle the top of the roulade with the cocoa powder, then cut the cake into thick slices to serve. The cake will keep, loosely covered, in the refrigerator for 2 to 3 days.Why scoop and bake two dozen individual muffins when you can bake a whole blueberry muffin cake, complete with a tender crumb top ping, on a single sheet pan? This blueberry muffin cake has it all — a moist, vanilla-flavored base with hints of lemon, bright pops of fresh blueberries, and, yes, that superb crumb top.
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