Bake or Break

My lack of cashew-containing recipes here at BoB is not due to any lack of love for them. On the contrary, cashews rank right up there with pecans and hazelnuts for me. It just seems that they don’t find themselves in that many baked goods. Or, maybe I’m just looking in the wrong places.SHARETHIS.addEntry({ title: "Salted Cashew Crunch Cookies", url: "http://www.bakeorbreak.com/2008/04/29/salted-cashew-crunch-cookies/" });

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If the title of these alone doesn’t win you over, then I will have to shut down BoB. Really, there’s no hope if these don’t appeal to you.

These delicious bars begin with a graham cracker crust. While that usually means graham cracker crumbs and butter, this crust also contains miniature chocolate chips. Then, there is a cheesecake layer, which has been topped with dollops of chocolate chip cookie. If that weren’t enough, the whole thing is drizzled with even more chocolate.

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I admit that I have a healthy appreciation for kitchen gadgets. I am quite sure that I would have a hard time giving up my stand mixers, food processor, hand mixers, and a number of other complex appliances that fill my kitchen and pantry. Even with all of that, I do enjoy baking with just a couple of bowls and a spoon.

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One of my newest cookbook acquisitions is The Essential Chocolate Chip Cookbook. I’ll admit that I wasn’t immediately sold on the book on first sight. After spending a few minutes flipping through its pages, I was definitely intrigued. Its recipes proved far more interesting and varied than I would have thought.

This book is full of tempting recipes, all packed with chocolate chips. Chocolate Chip Cookie Dough Cheesecake Bars, Chocolate Chip Bread Pudding, Hazelnut and Chocolate Chip Tart. Don’t those all sound delicious? These cookies were one of the first recipes that caught my attention. A buttery sandwich cookie with a sweet chocolate chip filling. How could I resist?

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Do you like butter? A lot? Well, look no further. These bars are just for you. This may be the most butter I’ve ever used in a single recipe. Especially for something made in a small square baking pan.

I found this recipe in my “to bake” collection the other day and put it aside to make sooner rather than later. The page was ripped from a magazine, although I’m sad to say I’m not sure which one. From the looks of it, I think it was either Taste of the South or Southern Lady. Considering its Southern origin, I suppose we shouldn’t be surprised at the amount of butter. Being a Southern girl myself, I’m certainly no stranger to butter-laden baked goods.

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It’s not often that I make brownies with no additions. No nuts, peanut butter, coconut… you get the picture. However, plain brownies are Quinn’s favorite. I hesitate to call these “plain.” They are far too good for such a description.

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For years, I had no luck with Cooking Light’s recipes. Nothing ever turned out the way I had envisioned. I don’t know if they’ve changed or if I have, but I find myself enjoying their creations more and more. I stopped my subscription to their magazine years ago, but I have renewed and am enjoying it more than ever.

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I never tire of the combination of chocolate and peanut butter. Any of you who read BoB regularly are aware of that. I also love to bake cookies, so I really had no choice but to make this recipe.

These cookies are a twist on traditional peanut butter cookies. There’s the addition of chocolate for all of us chocolate/peanut butter fans. Also, they have just a bit of cinnamon for a little different taste. It’s the added element that makes people ask what is different about these.

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