Bake or Break Recipes

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.

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.

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.

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.

Preheat oven to 375°. Line baking sheets with parchment paper or silicone liners.

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

Using an electric mixer, beat together butter and both sugars. Mix in eggs and vanilla. Gradually add flour mixture, mixing until just combined. Stir in chocolate chips, coconut, and pecans.

Drop dough by tablespoonfuls onto prepared baking sheets. Bake 8-10 minutes. Cool on wire racks.

Makes about 5 dozen cookies.

Preheat oven to 350°. Line a 9″x 13″x 2″ pan with aluminum foil.

Place butter and chocolate in a microwave-safe bowl. Microwave at 30-second intervals until melted. Stir until smooth. Set aside to cool slightly.

Whisk together flour and salt. Set aside.

In a large bowl, combine chocolate mixture and 2 & 1/2 cups sugar using an electric mixer at medium speed. Mix until well blended. Add eggs, one at a time, beating well after each addition. Mix in vanilla.

Gradually add flour mixture, beating just until combined. Stir in peanut butter chips. Spread batter in prepared pan.

Combine peanut butter and 2 tablespoons sugar in a small microwave-safe bowl. Microwave for 30 seconds. Stir until smooth.

Drop peanut butter mixture by teaspoonfuls over brownie batter. Use a knife to swirl peanut butter mixture into brownie batter. Sprinkle top with peanut butter cups.

Bake for 40-45 minutes, or until a wooden pick inserted in the center comes out still slightly sticky. Cool completely in pan on wire rack.

Preheat oven to 300°. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment. Spray parchment and sides of pan.

Place cookies in food processor and grind to a fine crumb. Transfer the crumbs (about 3 & 1/2 cups) to a small bowl. Pour melted butter over crumbs. Mix until combined.

Using the back of a spoon or your hands, press crumbs evenly into bottom and up sides of prepared pan. Place pan in freezer for about 10 minutes to let crust set.

Bake 10 minutes, or until crust is dry to the touch. Cool in pan on wire rack.

Pour cream into chilled metal bowl. Beat with a chilled whisk until soft peaks form, about 1 minute. Sprinkle sugar onto cream. Continue whisking vigorously until stiff peaks form.

Spread whipped cream all the way to the sides on top of pudding layer of cake. Unmold cake and serve immediately.

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

Place macadamia nuts in a food processor. Process until smooth, about 2 minutes.

In a large bowl, combine processed macadamia nuts, 1/2 cup granulated sugar, and brown sugar using an electric mixer at medium speed. Add vanilla extract and egg. Beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined. Dough will be thick. Stir in cranberries. Chill dough 10 minutes.

Preheat oven to 375°. Line 2 baking sheets with parchment paper or silicone mats.

Place 1 tablespoon granulated sugar in a small bowl. Roll dough into balls about 1-inch in diameter. Lightly press each ball into sugar. Place cookie balls, sugar side up, on prepared baking sheets. Gently press the top of each cookie with a fork twice to form a crisscross pattern. Dip fork in water as needed to keep it from sticking to cookies.

Bake cookies (1 baking sheet at a time) for 9-11 minutes, or until golden. Remove from pans to wire racks to cool.

Makes about 30 cookies.

Preheat oven to 350°.

In a large bowl, combine flour, oats, brown sugar and salt. Using a pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1/4 of crumb mixture for topping. Press remaining crumb mixture into bottom of ungreased 9″x 13″ baking pan. Bake 10 minutes.

In a small saucepan, heat dulce de leche over low heat for 3-4 minutes, stirring frequently, to soften slightly.

Spread dulce de leche over crust. Sprinkle evenly with toffee bits. Then, sprinkle with remaining crumb mixture.

Bake 25-30 minutes or until golden brown. Cool 15 minutes.

Run a knife around sides of pan to loosen bars. Allow to cool completely before cutting into bars.

Preheat oven to 350°. Lightly butter miniature muffin pans (24 cups total). Place muffin pans on a baking sheet.

Whisk together flour and salt. Set aside.

In a medium saucepan over low heat, melt butter, chocolate, and brown sugar. Stir frequently to avoid overheating or burning. Remove from heat when mixture is smooth. Allow to cool for 1-2 minutes.

Stir in vanilla and egg until well-blended. Add flour and stir just until incorporated. Batter should be smooth and glossy.

Spoon batter by teaspoonfuls into muffin cups, filling each cup about 3/4 full. Batter should fill 16-24 cups. Fill any empty cups with 1 teaspoon water.

Bake 14-16 minutes, until the tops spring back when touched. Cool on wire racks for a few minutes. Then, remove from pans to cool completely on wire racks.