Bake or Break Recipes

Cream Cheese Pound Cake with Strawberry-White Chocolate Sauce

May 26th, 2012 · Comments Off

Read more at Bake or Break.

Cake

  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 & 1/2 cups unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract

Preheat oven to 325°. Generously grease a 12-cup Bundt pan or tube pan.

Whisk together flour and salt. Set aside.

Beat butter and cream cheese until fluffy. Add both sugars and mix well. Add eggs, 2 at a time, mixing well after each addition. Mix in vanilla.

Gradually add flour mixture, beating just until blended.

Pour batter into prepared pan. Bake 80-90 minutes, or until a long pick inserted into the center comes out clean.

Cool cake in pan for about 15 minutes. Then, remove cake to wire rack to cool completely.


Sauce

  • 3 ounces white chocolate
  • 3 ounces strawberry preserves

Place white chocolate in a microwave-safe bowl. Heat in 30-second increments until chocolate melts when stirred. Add preserves and stir until blended. Spoon warm sauce over cake slices.

Print This Recipe Tags: cakes · toppings

Blondie Cupcakes

May 23rd, 2012 · Comments Off

Recipe adapted from Everyday Food. Read more at Bake or Break.

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 & 1/2 cups packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup toffee chips

Preheat oven to 350°. Generously butter or spray a 12-cup standard muffin pan.*

Whisk together flour, baking soda, and salt. Set aside.

Beat butter and brown sugar until light and fluffy. Add eggs and vanilla, and mix until combined. Gradually add flour mixture, mixing just until combined. Be sure not to overmix. Stir in chocolate chips and toffee chips.

Spoon batter evenly into prepared pan. Bake 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Cool in pan on wire rack for about 10 minutes. Then, remove cupcakes from pan to cool completely.

Makes 12 blondies.

*These can also be made as bars in an 8-inch square pan. Bake for about 35 minutes or until they pass the toothpick test.

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Toffee-Almond Oatmeal Cookies

May 21st, 2012 · Comments Off

Read about these cookies at Bake or Break.

  • 1 & 1/4 cups whole wheat flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 & 1/2 cups old-fashioned oats
  • 3/4 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 1 large egg
  • 1 & 1/2 teaspoons vanilla extract
  • 1/2 cup toffee chips
  • 3/4 cup chopped almonds, toasted

Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners.

Whisk together flour, baking powder, salt, and cinnamon. Stir in oats. Set aside.

Beat butter and brown sugar until fluffy. Add egg and vanilla, and mix well. Gradually add flour mixture, beating just until combined. Stir in toffee chips and almonds.

Drop dough by tablespoonfuls onto prepared baking sheets. Bake for 12-15 minutes or until lightly browned. Cool on baking sheets for a few minutes. Then, remove cookies to wire racks to cool completely.

Print This Recipe Tags: cookies

Cream Cheese Shortbread-Dulce de Leche Sandwich Cookies

May 17th, 2012 · Comments Off

Recipe adapted from One Girl Cookies. Read more at Bake or Break.

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup finely chopped pecans, toasted
  • 3/4 cup (12 tablespoons) unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • prepared dulce de leche

Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners.

Whisk together flour and salt. Stir in pecans. Set aside.

Using an electric mixer on medium speed, beat butter, cream cheese, and sugar until light and fluffy (about 3 minutes). Scrape down sides of bowl. Add vanilla and mix for about 1 minute.

Reduce mixer speed to low and add flour mixture. Mix for 20 seconds. Finish mixing by hand with a rubber spatula.

Scoop out about 1 & 1/2 tablespoons of dough and roll into a ball. Place on prepared baking sheets. Gently press ball. Repeat with remaining cookie dough, leaving an inch between cookies.

Bake each pan 14-16 minutes, or until edges are lightly brown. Transfer cookies to wire racks to cool completely.

Spread dulce de leche on the bottom side of half of the cooled cookies and top with another cookie (bottom sides facing each other).

Makes about 36 cookies, or 18 sandwich cookies.

Print This Recipe Tags: cookies

Snickerdoodle Bars

May 14th, 2012 · Comments Off

Recipe from My Recipes. Read more at Bake or Break.

  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 & 1/4 cups all-purpose flour
  • cinnamon-sugar*

Preheat oven to 350°. Grease a 9″x 13″ baking pan.

Using an electric mixer, beat butter, brown sugar, and sugar until fluffy. Add baking soda, cinnamon, and salt, and mix until combined. Add eggs and vanilla, and mix just until combined. Add flour, mixing on low speed until combined.

Transfer dough to prepared pan, spreading evenly. Bake 30 minutes, or until set and lightly golden.

Sprinkle warm bars with cinnamon-sugar. Cool completely before cutting into bars.

*To make your own cinnamon-sugar, combine 1/2 cup sugar and 1-2 tablespoons cinnamon. Store in airtight container.

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Macadamia Shortbread

May 8th, 2012 · Comments Off

Recipe adapted from The Modern Baker. Read more at Bake or Break.

  • 1/2 cup + 1/3 cup granulated sugar, divided
  • 1 & 1/2 ounces unsalted or lightly salted macadamia nuts, chopped
  • 2 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 12 tablespoons cold unsalted butter, cut into tablespoon-size pieces
  • 3/4 cup unsalted or lightly salted macadamia nuts, finely chopped

Preheat oven to 325°. Line a 9″x 13″x 2″ baking pan with foil, leaving a couple of inches hanging over each short side. Butter foil.

Combine 1/2 cup sugar and 1 & 1/2 ounces macadamias in food processor. Pulse until finely ground. Add flour and baking powder. Pulse until mixed. Add butter and pulse until mixture is combined and powdery.

Press dough firmly into bottom of prepared pan. Sprinkle the top of the dough with water. Sprinkle finely chopped macadamias and 1/3 cup sugar on top of dough. Press firmly into dough.

Bake for 30-35 minutes, or until cookies are golden and firm.

While cookies are still warm, use the overhanging foil to remove the cookies from the pan onto a cutting board. Cut into squares, using a sharp knife.

Let cookies cool completely. They should become crisp as they cool. If they aren’t crisp after cooling, place them back in the pan and bake for 10-15 minutes at 300°.

Print This Recipe Tags: cookies

Mexican Chocolate Cupcakes with Dulce de Leche Frosting

May 5th, 2012 · Comments Off

Read more at Bake or Break.

Cupcakes

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/2 cup unsweetened cocoa powder
  • 1 cup unsalted butter, softened
  • 1 & 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk

Preheat oven to 350°. Grease or line 24 cups of standard muffin tins.

Whisk together flour, baking powder, salt, cinnamon, and cocoa powder. Set aside.

Beat butter, sugar, and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.

Add flour mixture gradually, alternating with milk. Begin and end with flour mixture.

Transfer batter to prepared pans, filling muffin cups about 2/3 full. Bake 22-26 minutes, or until a pick inserted into the center comes out clean.

Cool for about 10 minutes in pans on wire racks. Then, remove from pans to cool completely on wire racks.

Makes 24 cupcakes.


Frosting

  • 8 ounces cream cheese, softened
  • 1 & 1/4 cups (about 13 ounces) prepared dulce de leche
  • 2 teaspoons vanilla extract
  • pinch of salt

Beat cream cheese and dulce de leche until well-blended. Mix in vanilla and salt, beating until combined.

Frost cooled cupcakes. Store frosted cupcakes in refrigerator. Set out cupcakes for about an hour before serving to bring to room temperature.

Print This Recipe Tags: cakes · chocolate · cupcakes

Cream Cheese Chocolate Chip Cookies

April 30th, 2012 · Comments Off

Read more at Bake or Break.

  • 2 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1 & 1/2 cups semisweet chocolate chips

Preheat oven to 350°. Grease or line baking pans.

Whisk together flour, baking powder, and salt. Set aside.

Beat butter, cream cheese, sugar, and brown sugar until fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla.

Gradually add flour mixture, mixing until almost combined. Add chocolate chips, stirring until dough is thoroughly mixed.

Drop dough by tablespoonfuls onto prepared pans. Bake 12-15 minutes, or until edges are lightly browned. (These cookies will not brown like classic chocolate chip cookies.)

Cool cookies completely on pan on wire racks.

Makes about 4 dozen cookies.

Print This Recipe Tags: chocolate · cookies

Sand Tarts

April 27th, 2012 · Comments Off

Read more about my mother’s recipe at Bake or Break.

  • 1 cup unsalted butter, softened
  • 1 cup confectioners’ sugar, plus more for dusting
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup chopped pecans

Preheat oven to 350°. Grease or line baking pans.

Using an electric mixer, beat butter and sugar until light and fluffy. Add vanilla, and mix well. Add flour and salt, mixing until almost combined. Stir in pecans. Finish mixing dough with hands.

Pinch off about 2 teaspoons of dough and roll into balls using a circular motion with your hands. Roll dough balls using a back and forth motion to shape into logs. Place dough on prepared baking pans.

Bake for 15 minutes, or until edges are lightly browned. Allow cookies to cool for about 5 minutes on baking pans. While cookies are still warm, sprinkle with confectioners’ sugar.

Makes about 3 dozen cookies.

Print This Recipe Tags: cookies

Chocolate Chocolate Chip Muffins

April 26th, 2012 · Comments Off

Recipe adapted from Nigella Lawson.

  • 1 & 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 3/4 cup semisweet or milk chocolate chips plus 1/4 cup for tops
  • 1 cup milk
  • 1/3 cup + 2 teaspoons canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Preheat oven to 375°. Grease or line a 12-cup standard muffin pan.

Whisk together flour, baking powder, baking soda, cocoa, and sugar. Stir in 3/4 cup chocolate chips. Add milk, oil, egg, and vanilla, and stir just until blended.

Spoon batter into prepared pan. Sprinkle remaining 1/4 cup chocolate chips on top. Bake 20 minutes, or until muffins are dark, risen, and springy.

Print This Recipe Tags: chocolate · muffins