PLEASE NOTE THE FOLLOWING CORRECTIONS TO THE FIRST PRINTING OF 100 AFTERNOON SWEETS.
On 25, the sheet pan dimensions are 18 by 13 by 1 in [46 by 33 by 2.5 cm]. This pan size is important to recipes on 171 (Coffee Blondies), 172 (Rocky Road Brownies), 174 (Raspberry Almond Coffee Cake Squares), 176 (Raspberry Mascarpone Cheesecake Tart) 178 (Blueberry Crumble Bars), 180 (Pumpkin Bars), 182 (Cherry Pie Bars), 185 (Strawberry Shortcake Cake), 188 (Lemon Streusel Squares), 190 (Pretzel Shortbread Fingers), 192 (Caramel Rhubarb Shortbread Bars), 194 (Peanut Butter and Jelly Cake), and 196 (Minnesota Sheet Cake).
On 34, in the Classic Crumb Cake, under Crumb Topping, use 1 cup [2 sticks or 227 g] unsalted butter, at room temperature instead of 1 1/2 cups [3 sticks or 339 g].
On 37, in the Straight-Up Yellow Snacking Cake, the following ingredients should be added to the ingredients list: 3 large eggs, at room temperature; 1/2 cup [120 g] sour cream, at room temperature; 1/2 cup [50 g] almond flour; 1 tablespoon pure vanilla extract. These ingredients should be added in step 2, whisked together with the melted butter, granulated sugar, buttermilk, oil, baking powder, salt, and baking soda. Additionally, the 1/2 teaspoon baking powder should be adjusted to 1 1/2 teaspoons baking powder.
On 40, In the Cranberry Caramel Upside-Down Cake, 1 1/2 teaspoons baking powder should be used instead of 1/2 teaspoon baking powder.
On 49, In the Honey Sesame Cake, use ½ cup [112 g] vegetable or canola oil in place of the 8 tablespoons [1 stick or 113 g] unsalted butter, melted and cooled.
On 64, In the Cherry Pie Bars, in step 4, the dough needs to be rolled out into a 13 by 18 [33 by 46 cm] rectangle. Transfer the dough to an 18 by 13 by 1 in [33 by 46 by 2.5 cm] half sheet pan. Roll out the second piece of dough into a 13 by 18 [46 by 33 cm] rectangle.
