Saltz - Delish Insane Sweets: Bake Yourself a Little Crazy: 100+ Cookies, Bars, Bites, and Treats

Insane Sweets Insane Sweets Bake Yourself a Little Crazy Joanna Saltz & the Editors of Delish Houghton Mifflin Harcourt Boston New York 2019 Copyright 2019 by Hearst Communications, Inc. All rights reserved For information about permission to reproduce selections from this book, write to trade .permissions@hmhco .com or to Permissions, Houghton Mifflin Harcourt Publishing Company, Park Avenue, 19th Floor, New York, New York 10016. hmhbooks .com Library of Congress Cataloging-in- Publication Data is available. ISBN 978-0-358-19334-0 ISBN 978-0-358-19303-6 (ebk) Endpaper illustrations Dn Br / MicroOne AVIcon / Fireofheart / Shutterstock v1.0919 To the people who always have R oom fo R DESSERT C ookie Monste R s HEY THERE, CUPCAKE! B R OWNIE POINTS Blondies Have Mo R e Fun R AISIN G THE BA R G IANT BITES Tis the Season C o n t e n t s Introduction 8 Credits 230 Acknowledgments 231 Index 232 overs for one another or go out of their way to make super-niche treats on someones birthday (read some of their sweet stories that follow)theyre not normal. So whether youre making some- thing for a heartbroken friend, an office birthday, or a school bake sale, trust that everything on these pages are the kinds of bites built to instantly make people feel better. Even the saltiest of people wont be able to resist.

Joanna Saltz Editorial Director I used to be an extremely salty per- son. I would choose sour cream and onion potato chips over brownies any day of the week. Id be one of those people who would happily order a cheese plate after dinner. I never really loved sweet things. And then Delish happened. Since we launched four and a half years ago, the Delish team has spent hundreds of combined hours a week producing thousands upon thousands of recipes and videosall in the name of making people feel as comfortable cooking as they do eating.

And SO MANY of those man-hours were tied up in testing and retesting desserts: cookies, brownies, cakes, etc. The treats would come out of the kitchen, begging to be tried. And at some point over the years, it became useless to turn it all down. Now I get a straight-up headache if I havent had two brownies by three p.m. It should go without saying that the recipes in this book are some of the best treats weve ever made. And I honestly believe its because they were created by some of the sweetest people in the food industrya team of editors who care about each other as much as they do about their work.

These are people who pack up left- Int R odu C tion