This is what being a grown-up kid is all about.

Pastry
2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, cut into pats
1 large egg
2 tablespoons milk
1 additional large egg (to brush on pastry)

Jam
2 cups of mixed berries
1 cup of sugar
Juice of half a lemon + zest of whole lemon

DIRECTIONS

For Jam: Place the berries if a blender or food processor until pulse until smooth. Pour into a medium, heavy pot and stir in sugar and lemon juice and zest.  Bring to a slow boil and let it cook for about 20 minutes until it starts to thicken.  Pour into jar, cover and refrigerate when cool.

For the pastry, whisk together the flour, sugar, and salt. Work in the butter with a pastry blender until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it.  Whisk the first egg and milk together and stir them into the dough, mixing just until everything it stays together.  If needed, knead briefly on a floured counter.

Roll out dough to 1/8″ thick. Use large biscuit cutter to cut out circles. You can do any shape you want, just make them big enough to fill halfway (leaving 1 inch perimeter), fold in half, and crimp.  Use some of the 2nd egg to help seal the pie.

Gently place the tarts on a lined or lightly greased baking sheet. Prick the top of each tart a few times with a fork so steam can escape. Refrigerate the tarts for 30 minutes, while you preheat your oven to 350°F. Remove the tarts from the fridge and use the rest of the egg to brush on top. Bake for 25 minutes or until they’re a light golden brown. Cool in pan on rack and glaze or frost as you like.

My nephew: I could go for some peanut brittle.

Me: Hold my beer.

INGREDIENTS

2 cups dry roasted peanuts
½ teaspoon cayenne pepper
1 cup granulated sugar
½ cup light corn syrup
1 teaspoon kosher salt
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Not sure which came first, the brioche or the jam.

Brioche
1 tablespoon active dry yeast
1/3 cup warm water (110 degrees F)
3 1/2 cups all-purpose flour
1 tablespoon white sugar
Zest of one lemon
1 teaspoon salt
4 eggs
1 cup butter, softened
1 egg yolk
1 teaspoon cold water

Jam
2 cups of mixed berries
1 cup of sugar
Juice of half a lemon

Directions

For Jam: Place the berries if a blender or food processor until pulse until smooth. Pour into a medium, heavy pot and stir in sugar and lemon juice.  Bring to a slow boil and let it cook for about 20 minutes until it starts to thicken.  Pour into jar, cover and refrigerate when cool.

Brioche: in a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, stir together the flour sugar, lemon zest, and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease brioche tins. Beat the egg yolk with 1 teaspoon of water to make a glaze.

Turn the dough out onto a lightly floured surface. Divide the dough into 16 equal pieces, form into balls and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.

Brush with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.

INGREDIENTS

Quick Bread:
2eggs
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
Zest and juice of 1 lemon
1 teaspoon kosher salt
1 cup sugar
6 tablespoons butter melted and browned

Honey Butter:
1 quart of heavy cream
2 tablespoon honey
1 teaspoon coarse salt

DIRECTIONS

Follow these instructions for making butter.  Once done, mix in honey and salt and set aside in a bowl in the refrigerator until ready to use.

Heat oven to 350° F. In a small bowl, whisk together eggs, buttermilk, lemon juice, and vanilla.

In a separate bowl, whisk together 2 1/2 cups flour, baking powder, lemon zest, and salt. Add sugar and stir to mix. Make a well in the center, and pour in egg mixture. Gradually mix with dry ingredients until just combined. Add melted and browned butter, and stir until smooth. Try not to over-mix.

Line an 8 1/2- by 4-inch loaf pan with parchment paper.  Pour batter into pan. Bake until a toothpick inserted into center comes out clean, 60-75 minutes.  Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.

Lots going on here and that’s a good thing.

INGREDIENTS

1/2 cup whole wheat flour
1 cup rolled oats
1 cup shredded coconut
1 teaspoon baking soda
1 teaspoon kosher salt
4 ounces unsalted butter, at room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla
1 large egg, at room temperature, plus 1 egg yolk
1/2 cup semisweet chocolate chips

DIRECTIONS

In a medium bowl, whisk together the flour, oats, coconut, baking soda, and salt.

In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed fluffy

Add the vanilla and the eggs, one at a time, beating after each addition for 30 seconds.

Reduce the speed to medium-low and add the flour mixture in three parts, beating for about 10 seconds after each addition. Add the chocolate chips and mix until just combined.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350°F. Use a lined cookie sheet.

Scoop out portions of dough the size of golf balls, roll them between your palms loosely, and place them 2 inches apart on the baking sheet. It is best to make these in batches. Bake for 14 minutes, or until the cookies are set around the edges. Halfway through baking, remove the pan from the oven and drop it onto a heat-safe flat surface, such as the open oven door to defeat the cookies and help make them chewy.  Immediately return the cookies to the oven, rotating the pan 180 degrees, and complete baking, until the center resists light pressure but is still somewhat soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat to make the rest of the cookies.

I got the recipe here.

You could eat these like popcorn.

INGREDIENTS

1 1/2 cups unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
3 1/2 cups flour
2/3 cups cocoa powder
2 tablespoons espresso powder
1/4 teaspoon salt

DIRECTIONS

Preheat oven to 350 degrees F.

Chocolate chips and marshmallows meld together and make some magic.

INGREDIENTS

2 cups flour
2/3 cup cocoa powder
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk
1/4 cup melted butter, browned
1 egg
1/2 cup chocolate chips
1/2 cup mini marshmallows

DIRECTIONS

In a medium bowl, whisk dry ingredients.  In a separate bowl whisk wet ingredients.  Fold dry ingredients into wet ingredients using a spatula and do not over mix. Fold in chocolate and marshmallows. Cover and refrigerate for 1 hour.

Preheat oven to 425 degrees F.  Grease or line muffin tins. Fill batter to the top.  Bake for 8 minutes on 425 degrees then without opening the oven door, lower to 350 degrees and bake for about 9-12 minutes until toothpick comes out clean.

Coconut and almonds with a sprinkle of salt.

INGREDIENTS

1 1/4 flour
1/2 teaspoon baking soda
1/4 teaspoon salt + extra for sprinkling
1 tablespoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup sweetened coconut flakes
1/2 cup sliced almonds

DIRECTIONS

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, beat together the butter, brown sugar, and sugar until creamy and smooth, about 2-3 minutes. Beat in egg and vanilla until smooth. Gradually beat in flour mixture then stir in coconut and almonds. Refrigerate the dough until cold, about an hour or so.

Preheat oven to 350F. Line two cookie sheets with parchment paper. Roll the dough into 1-inch balls and place on the cookie sheets 3 inches apart. Sprinkle some salt on top. Bake 10-12 minutes or until the edges are set. Wait a few minutes before transferring to a cooling rack. Cool completely.

Smitten Kitchen does it again.

INGREDIENTS

FILLING

170 gramscreamy peanut butter
80 grams powdered sugar
Two pinches of flaky seas salt

COOKIE

115 grams unsalted butter, at room temperature
100 grams granulated sugar, plus more to coat cookies
95 grams dark brown sugar
65 grams creamy peanut butter
1 large egg
1 teaspoon vanilla extract
175 grams flour
55 grams dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon fine sea or table salt

DIRECTIONS
Preheat oven to 375 degrees F.

Filling
Line a small tray or plate with parchment paper. In a medium bowl, mix peanut butter, powdered sugar, and salt with a fork; it’s a little messy but it will come together. Once evenly mixed, use a teaspoon measure to scoop heaped teaspoons of filling into little balls. Spread them out on prepared tray or plate. Once you’ve used all the filling, put the tray in the freezer while you make the cookie portion.

Cookie
Beat softened butter with peanut butter and sugars until creamed together. Add vanilla, egg, and salt, and beat until combined. Sift in baking powder and cocoa, beat to combine, then add flour and mix until flour disappears.

Place 1 to 2 tablespoons extra granulated sugar in a small bowl. Line a large baking sheet with parchment paper. Take a scoop of cookie dough that’s just shy of 2 tablespoons and place it in the palm of your hand. Flatten it with your fingers. Take a peanut butter filling from the freezer and place it in the center, and wrap the chocolate dough around, rolling it in your palms until smooth. Roll it in the granulated sugar to coat, place it on your prepared baking sheet and gently flatten the cookie, just slightly, with your fingers.

Bake cookies:
For 8 to 10 minutes. This is going to seem like really little time, and the cookies are definitely going to look underbaked, but remember that we are just baking a thin outer shell of a cookie (the center doesn’t need to be baked), and this does not take long. Let cookies rest and set up on baking sheet for 5 minutes before transferring to cooling rack to cool.