Peanut Butter Streusel Brownies

13. February 2013

It’s been a while since I baked anything using chocolate and peanut butter. While I do believe variety is a good thing, I also believe with absolute certainty that the combination of chocolate and peanut butter is a very, very good thing.

I’ve made peanut butter brownies many times, but these are different from any of those. The difference? Streusel. Not just any streusel. Peanut butter streusel. I’m pretty sure that’s a new one for me.

Brown Butter Blondies

11. February 2013

14 Comments

I tend to become utterly engrossed in things I love. That is how I’ve ended up hoarding cookbooks, dreaming of Yankees season tickets, living in New York City, and, of course, writing and baking for this blog.

One of my current obsessions is browned butter. I’ve tried not to overwhelm all of you with it, but it’s been popping up on BoB rather frequently.

Weekly Mix: Valentine’s Day Baking

8. February 2013

3 Comments

It’s hearts and flowers time again. Quinn and I have never really celebrated Valentine’s Day. Despite that, I can still get excited about one of the things associated with the big day – chocolate!

If you’re looking for some chocolate dessert inspiration, you’ve come to the right place.

Banana Bread Bundt Cake

7. February 2013

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Banana Bread Bundt Cake | Bake or Break

I mentioned a few weeks ago that banana bread is the search term that brings more people to Bake or Break than anything else. It’s a commonly searched-for recipe, and I just happen to have a long-standing love affair going on with banana bread.

Recently, I received a copy of Lindsay Landis’ and Taylor Hackbarth’s new book, Breakfast for Dinner. I have to type that carefully, because the Southern girl in me so wants to type “supper” instead.

Continue reading for a chance to win a copy of Breakfast for Dinner.

Chocolate Pound Cake with Vanilla Bean Glaze

5. February 2013

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As much as I adore chocolate, I’m not always the biggest fan of standard chocolate cake fare. I usually find either the flavor or the texture lacking in some way. But, this rich and dense pound cake is one of my favorites.

It gets its rich chocolate flavor from a big helping of cocoa powder. As I tend to do, I will now mount my Good Ingredients Soapbox. You definitely want to use the very best cocoa powder you can find for this cake. I personally like Scharffen Berger’s unsweetened cocoa powder. I’ve been using it for years and have always been pleased with it. There are many other great brands out there, so just find the kind you like best.

Weekly Mix: Baking with Jams, Jellies, and Preserves

1. February 2013

5 Comments

Over the last couple of weeks, I baked these lovely Raspberry Coconut Oat Bars and a new favorite Italian Jam Crostata. Both of those are made with some of my favorite shortcut ingredients – jams and preserves.

Jams, jellies, and preserves are a great way to bake with a little fruit when you’re right in the middle of winter with limited access to fresh berries and other warm weather fruits. Of course, I seem to bake with them year-round!

As I looked through my Recipe Index, I realized that preserves and jams and jellies make frequent appearances here on BoB. You know, that might explain the constant overwhelming supply I always seem to have in my refrigerator. So, in light of my addiction realization, I thought I’d share some of my favorite recipes that feature those fruity spreads.

Bake or Break

Archive | February, 2013