January 23rd, 2012 · Comments Off
Recipe from Southern Living 2010 Annual Recipes. Read more at Bake or Break.
- 12 whole graham crackers
- 1 cup firmly packed light brown sugar
- 3/4 cup unsalted butter
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
- 1/4 teaspoon kosher salt
- 1 cup semisweet chocolate chips (optional)
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Preheat oven to 350°.
Line a 15″x 10″ jellyroll pan with aluminum foil. Lightly grease foil. Arrange graham crackers in a single layer in pan, slightly overlapping edges.
In a medium saucepan, combine brown sugar, butter, and cream. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Stir in vanilla and pecans. Pour butter mixture over graham crackers and spread evenly.
Bake for 10-12 minutes, until lightly browned and bubbly. Sprinkle with salt. Slide foil from pan onto wire rack. Cool completely before breaking into bars.
To make a chocolate version, top bars with 1 cup semisweet chocolate chips after removing from oven. Let stand 3 minutes before spreading over bars. Add salt and continue as above.
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January 19th, 2012 · Comments Off
Recipe from The Buttercup Bake Shop Cookbook. Read more at Bake or Break.
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup + 2 tablespoons chocolate chips, divided
- 1/4 cup + 2 tablespoons white chocolate chips (or vanilla chips), divided
- 1/2 cup + 2 tablespoons peanut butter chips, divided
- 1/4 cup coarsely chopped pecans
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Preheat oven to 325°. Grease and lightly flour a 9″x 13″ baking pan.
Whisk together flour, baking soda, and salt. Set aside.
Using an electric mixer on low speed, beat butter and brown sugar until fluffy (about 2-3 minutes). Add peanut butter and beat well. Mix in egg and vanilla.
Gradually add dry ingredients and mix well. Stir in 1/2 cup chocolate chips, 1/4 cup white chocolate chips, 1/4 cup peanut butter chips, and pecans.
Spread mixture evenly into prepared pan. Bake 25-30 minutes, or until lightly browned.
Remove from oven and sprinkle 1/4 cup chocolate chips and 1/4 cup peanut butter chips on top of bars. Allow to sit for 1-2 minutes. Using a spatula, smooth out chips as they begin to melt.
Cool for 20 minutes. Sprinkle with remaining 2 tablespoons each chocolate chips, white chocolate chips, and peanut butter chips. Cool completely before cutting into bars.
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January 16th, 2012 · Comments Off
Recipe adapted from Food Network. Read more at
- 2 & 1/3 cups all-purpose flour
- 1 & 1/4 teaspoon baking soda
- pinch fine sea salt (optional)
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups semisweet chocolate chips
- 1 to 1 & 1/2 tablespoons fleur de sel
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Preheat oven to 375°. Grease a 9″x 13″ baking pan with butter or cooking spray.
Whisk flour, baking soda, and pinch of salt. Set aside.
Using an electric mixer, beat butter until light and fluffy. Gradually add both sugars and mix until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Gradually add flour mixture. Stir in chocolate chips.
Spread dough into prepared pan. Sprinkle top of dough with fleur de sel.
Bake 30-35 minutes, until center is set and top is golden brown. Cool completely in pan on wire rack before cutting into bars.
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Recipe from The Sweet Melissa Baking Book. Read more at Bake or Break.
Brownie Layer
- 6 ounces unsweetened chocolate
- 1 cup unsalted butter
- 1 & 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 large eggs
- 2 large egg yolks
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
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Preheat oven to 325°. Lightly butter a 9″x 13″ baking pan. Line with parchment paper or aluminum foil.
Melt chocolate and butter in a double boiler or in the microwave. Set aside to cool.
Whisk together flour, baking powder, and salt. Set aside.
In a large bowl, whisk eggs, egg yolks, sugar, and vanilla. Pour chocolate mixture into egg mixture, whisking to combine. Add flour mixture and stir just until combined.
Pour batter into prepared pan. Spread evenly.
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Cheesecake Layer
- 16 ounces cream cheese, at room temperature
- 1 & 1/2 cups granulated sugar
- 1/4 teaspoon kosher salt
- 6 large eggs
- 1 & 1/2 teaspoons vanilla extract
- 2 cups (12 ounces) semisweet chocolate chips
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Using an electric mixer, beat cream cheese, sugar, and salt until light and fluffy (about 5 minutes). Add eggs, 2 at a time, mixing well after each addition. Stir in vanilla.
Pour cheesecake mixture over brownie layer. Sprinkle evenly with chocolate chips.
Bake for 1 hour & 15 minutes, or until lightly golden. Cool completely on wire rack before cutting into bars. Store brownies in refrigerator. Serve cold or at room temperature.
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Recipe from Classic Southern Desserts. Read more at Bake or Break.
Cake
- 1 cup Coca-Cola
- 1/2 cup buttermilk
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 & 3/4 cups granulated sugar
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 & 1/2 cups miniature marshmallows
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Preheat oven to 350°. Spray a 9″x 13″ baking pan with cooking spray.
Combine Coca-Cola and buttermilk. Set aside.
Whisk together flour, cocoa, and baking soda. Set aside.
Using an electric mixer on low speed, beat butter until creamy. Gradually add sugar and beat until blended. Add eggs and vanilla, and beat until blended.
Add flour mixture to butter mixture, alternating with Coca-Cola mixture. Begin and end with flour mixture. Beat at low speed just until blended after each addition. Stir in marshmallows.
Pour batter into prepared pan. Bake for 30-35 minutes. Cool for 10 minutes before frosting.
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Frosting
- 1/2 cup unsalted butter
- 1/3 cup Coca-Cola
- 3 tablespoons unsweetened cocoa
- 16 ounces confectioners sugar
- 1 tablespoon vanilla extract
- 3/4 cup chopped pecans, toasted
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Place butter, Coca-Cola, and cocoa in a large saucepan. Bring to a boil over medium heat, stirring until butter is melted.
Remove from heat. Whisk in sugar and vanilla.
Immediately pour frosting over warm cake. (Do not make frosting ahead!) Sprinkle with pecans.
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Recipe from Baked: New Frontiers in Baking. Read more at Bake or Break.
- 1 & 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened, cut into 1-inch pieces
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 6 ounces good milk chocolate, coarsely chopped
- granulated sugar or sanding sugar, for sprinkling
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Sift together flour, baking soda, and salt. Set aside.
Using an electric mixer, beat butter, granulated sugar, and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and peanut butter. Beat until combined.
Add half of flour mixture. Mix for 15 seconds. Add remaining flour mixture and mix just until combined. Fold in chocolate. Cover bowl and refrigerate for at least 3 hours.
Preheat oven to 375°. Line baking sheets with parchment paper or silicone liners.
Drop dough by rounded tablespoonfuls onto baking sheets, leaving about 2 inches between cookies. Using the palm of your hand, gently press each cookie down so that it forms a tall disk shape. Be sure not to press too hard or press cookies too flat.
Sprinkle tops of cookies with granulated sugar or sanding sugar. Bake 10-12 minutes, until tops of cookies just begin to brown.
Cool cookies on pan on wire rack for 5 minutes. Transfer cookies to rack to cool completely. Store in an airtight container for up to 3 days.
Makes about 24 cookies.
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Recipe from Gourmet. Read more at Bake or Break.
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 & 1/4 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 & 3/4 cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 & 1/3 cups water
- confectioners sugar
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Preheat oven to 350°. Butter a 9-inch round (2 inches deep) cake pan. Dust with flour and knock out excess.
Whisk together flour, cocoa, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Mix n vanilla.
Add flour mixture to butter mixture in batches, alternating with water. Begin and end with flour. Mix just until combined.
Pour batter into prepared pan. Bake 55-60 minutes, until cake is springy to the touch and a toothpick inserted in the center comes out clean.
Cool in pan for an hour. Invert onto rack, then onto serving plate. Dust with confectioners sugar before serving.
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Recipe adapted from Land O’Lakes. Read more at Bake or Break.
Crust
- 1 & 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup packed light brown sugar
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Preheat oven to 350°.
Using an electric mixer on slow speed, mix all crust ingredients until mixture resembles coarse crumbs. Press mixture into bottom of ungreased 9″x 13″ baking pan.
Bake for 15 minutes, or until edges are lightly browned.
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Topping
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 3 eggs, lightly beaten
- 3 Tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 & 1/2 cups salted cashews, coarsely chopped
- 1 & 1/2 cups semi-sweet chocolate chips
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Stir together sugar, corn syrup, eggs, melted butter, and vanilla extract. Stir in cashews and chocolate chips.
Spread topping over partially baked crust. Bake until set, about 28-32 minutes.
Cool completely before cutting into bars. Cover and store refrigerated.
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Recipes from Martha Stewart’s Cupcakes. Read and see more at Bake or Break.
Brown Sugar Pound Cakes
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 & 1/4 cups packed light brown sugar
- 4 large eggs, at room temperature
- 3/4 cup buttermilk
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Preheat oven to 325°. Line standard muffin tins with liners.
Whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture in three batches, alternating with buttermilk. Beat until well-combined after each addition.
Fill lined cups 3/4 full with batter. Bake 25-30 minutes, or until a wooden pick inserted in the center comes out clean. Cool on wire racks 10 minutes. Then, remove from pans to cool completely.
Makes about 24 cupcakes.
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Brown Sugar Cream Cheese Frosting
- 1/2 cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 cup packed light brown sugar
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Using an electric mixer on medium speed, beat butter, cream cheese, and brown sugar until smooth.
Frost cupcakes immediately, or refrigerate frosting for up to 3 days. After refrigerating, bring to room temperature and beat on low speed until smooth.
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Recipe adapted from Sunset Magazine. Read more at Bake or Break.
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup semisweet chocolate chips
- 1 & 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup butter, melted
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Preheat oven to 350°. Spray a 9″x 5″ loaf pan with cooking spray.
In a large bowl, mix flour, oats, both sugars, baking powder, baking soda, cinnamon, and salt. Stir in pecans and chocolate chips.
In a separate bowl, beat buttermilk, eggs, and butter. Stir into dry ingredients just until combined. Batter will be lumpy.
Pour batter into prepared pan. Bake for 50-55 minutes, or until a wooden pick inserted in the center comes out clean.
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