22. February 2013
Those of you even vaguely familiar with this blog know that I’m not much for big pretty cakes. I love them, of course, but my frosting skills are not the best. Nor is my patience level.
I’ll keep working on it, but in the meantime I’m sharing some of my favorite one-layer cakes. Some are frosted, and some don’t need anything but the cake. These beauties are just lovely in their one-layer awesomeness.Continue reading...
15. February 2013
I trust you’ve all made it through Valentine’s Day with happy hearts, pretty flowers, and devoured chocolate.
Last week when I shared some of my favorite Valentine’s Day recipes, I unabashedly confessed that my recommendations mostly involved chocolate. As we all may be ready for a little break from chocolate, it’s a good opportunity to talk about vanilla.Continue reading...
8. February 2013
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.Continue reading...
1. February 2013
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.Continue reading...
25. January 2013
I do so enjoy sharing beautiful baking recipes with all of you. I could not be happier to be able to spend my days baking so that I can pass along delicious dessert ideas to my fellow bakers.
Some days, though, it just doesn’t work out that way. This week, I’ve had three baking failures. Three! Failures are bound to happen occasionally, but three in one week seems a little extreme.
Earlier this week, though, I had great baking success with this beautiful Italian Jam Crostata. One of the best things about that tart is that it is quick and easy to put together. And, you’ll only need one bowl for mixing.Continue reading...
18. January 2013
About 32% of Bake or Break has thus far been at least indirectly dedicated to my love of pecans. I have always loved to bake with them. I know I’m not alone, although some of you probably prefer baking with some other nut or with none at all.
Earlier this week, I shared a recipe for Cinnamon-Sugar Pecan Bars, which are a new favorite around here. Afterwards, I was surprised to realize that I’ve never dedicated a collection to my beloved pecan. The horror! Well, my baking friends, that changes today!Continue reading...