MEDFORD — Out of a modest kitchen in a VFW hall here, sisters Bridget Collins and Jannine Fisk bake desserts and breakfast treats for their two-year-old business, JannaBee’s. The name is a contraction of their nicknames.
Their brownies are elaborate creations. The outsize fudgy squares, deep and chocolaty, might be layered with a thin cookie, spread with Nutella, and capped with slices of a Milky Way bar; another is thickly covered with peanut butter cream, chocolate ganache, and a mound of chopped chocolate peanut butter cups. Other indulgences are not as rich. Tangy Key lime bars are powdered with a buttery, shortbread crumble. Apple pies are hefty and domed; each round starts with 8 pounds of fruit. Jumbo oatmeal cookies are made with Heath Bar bits and pecans, then topped with the candy and nuts for extra crunch. Scones are stuffed with savory fillings, like pesto, Parmesan, and spinach. One version tastes like grilled cheese with bacon and tomato.