Bake America Great Again - Hardcover

Kirsten Hall is the author of more than a hundred easy readers for children. Hall's first trade picture book, The Jacket, was a New York Times Notable Book of 2014. Her next two picture books will pub in April 2017 (The Gold Leaf, Enchanted Lion Books) and May 2018 (The Honeybee, Simon & Schuster). In addition to being an author, Hall operates her own boutique children's book illustration and literary agency, Catbird Productions. Prior to opening her agency, Hall produced one other cookbook, An Apple a Day: 365 Recipes with Creative Crafts, Fun Facts for Race Point.

Amber Gentry is the mother of three awesome kids and has devoted her parenting career to raising compassionate children who embrace and celebrate people from all cultures and backgrounds.  Through various Christian churches and ministries, Gentry has been counseling women toward greater holistic health for 15 years. She recently founded Health + Discovery, a practice where she works with busy moms and young career women to help them learn better self care and lifestyle habits. Amber and her family live in New York City.

Aki, whose real name is Delphine Mach, has been writing and illustrating since 2008. After studying graphic design at the l’école Duperré in Paris, she began a kid-lit career as co-author and illustrator of the Santi & Jo series. She then developed the Pan & Chat series for Gallimard Jeunesse. When she is not illustrating for editorial and publishing clients, Aki maintains a culinary blog (The 3 Sisters) that she shares with her sisters (who are equally passionate about cooking). Aki lives in Melbourne, Australia. Her first two U.S. books (Weather Girls and Nature Girls) will be pub'ing via Macmillan in Spring 2018.

S’more Love 
Spread s’more love! Share these yummy brownies—inspired by America’s favorite campfire dessert—with your loved ones and make your world a better place. 
 
Ingredients 
1 cup (8 oz/250 g) unsalted butter 
10 ounces (315 g) bittersweet chocolate, finely chopped 
1 cup (8 oz/250 g) granulated sugar 
¾ cup (6 oz/185 g) light brown sugar, firmly packed 
4 large eggs 
2 teaspoon pure vanilla extract 
1 teaspoon kosher salt 
1⅓ cups (5½ oz/170 g) cake flour 
3 tablespoons natural cocoa powder 
About 6 graham crackers, roughly crumbled 
About 12 jumbo marshmallows 
Candy-coated chocolates, for topping 
 
Preheat oven to 350°F (180°C). Generously butter a 9-by-13-inch (23-by-33-cm) baking dish. 
 
In a saucepan, melt the butter and chocolate over low heat, stirring often, about 4 minutes. Remove from the heat and whisk in the brown sugar and the granulated sugar. Whisk in the eggs one at a time, beating well after each addition. Whisk in the vanilla and salt.
 
Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir until just blended. Fold in the graham crackers. Pour into the prepared dish and spread evenly. Top with the marshmallows. 
 
Bake until a toothpick inserted into the center comes out almost completely clean, 30–35 minutes. Let cool in the dish on a wire rack, then cut into 12 large squares and top with red and blue candy-coated chocolates. 
 
Makes 12 brownies