Jessie Sheehan is a cookbook author, food writer, recipe developer, and baker. She is the author of The Vintage Baker(one of the Washington Post’s best cookbooks of 2018) and the co-author of Icebox Cakes(both published by Chronicle Books). She has developed recipes for many cookbooks, besides her own, and has contributed recipes/and or written for Better Homes & Garden, Rachael Ray Everyday, the Washington Post, Yankee Magazine (October 2020) Epicurious, Food52, Fine Cooking, TASTE, Chowhound, Yummly, Spruce Eats and Little Sous, among others. She blogs at jessiesheehanbakes.com and can be found on Instagram at @jessiesheehanbakes. She likes layer cakes with lots of frosting and cookies that are thick and chewy. Oh, and she has a soft spot for chocolate pudding. She lives in Red Hook, Brooklyn, with her husband and two boys, not far from her beloved Baked, the bakery where she got her start.
Blondies, for those not in the know, are essentially chocolate chip cookies in the form of a brownie. I adore a chewy chocolate chip cookie, with crispy edges and soft middles and pools of molten chocolate, as much as the next person, but I just might love these particular blondies a tiny bit more. You might think it is the brown butter that makes me love them, as it adds a wonderful nuttiness to the flavor of the blondies. Or you might think it is […]
Upside-down cake is one of my all-time favorites to bake due to its stunning good looks, its easy-peasy assembly, and its scrumptious caramelized fruit topping. Perhaps the most famous of the upside-down cakes is that of the pineapple variety (and truth be told, I’ve actually never taken a stab at one), but I have made them with bananas, peaches, sour cherries, and plums – to name a few. All are delicious and all basically call for the same easy steps: melt butter and sugar in […]