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Preheat oven to 350°F. Line an 8 by 8-inch baking pan with 2 pieces of parchment paper so that it hangs over the sides. Brush the paper with the canola oil. 2. Whisk together the flour, baking powder, salt, and baking soda in a medium bowl, then stir in the white chocolate chips and rainbow sprinkles. Set aside for now. 3. Whisk together the butter and sugar in a separate medium bowl; whisk in the molasses, egg, vanilla extract, almond extract, and butter flavoring (if using). 4. Stir the dry ingredients into the wet just to combine. (The batter will be thicker than cake batter but not as thick as cookie dough.) 5. Pour the batter into the prepared baking pan and bake until golden on top and a toothpick inserted inside comes out with just a couple crumbs, around 25 minutes. (If you wait until the toothpick is clean to pull out these blondies, they will be overcooked.) 6. Cool completely before cutting.
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Wet stone grinder for silky dosa and idli batter — traditional method
Temperature-controlled deep fryer for consistent frying