“Sheet Pan Sweets” landed on my desk recently, and I thought it was a great book addition for “Seriously Simple” cooks.
Sheet pans have changed the way many of us cook. They’re so easy and help minimize clean-up. In Molly Gilbert’s book, she divides the categories into sheet cakes, layered and rolled cakes, bars, cookies, pies, and breakfast breads. A half-sheet pan that measures 18 by 13 inches and has a 1-inch rim is used for all of the recipes. She gives the reader all the additional equipment information you will need to keep on hand for whipping up these sweet treats.
