Bake or Break Recipes

Preheat oven to 350°. Grease 2 9-inch round cake pans and line each with parchment paper. Grease paper and dust with flour.

Mix butter and sugar on medium-high speed of an electric mixer until light and fluffy (about 3-5 minutes). Add eggs, one at a time, mixing well after each addition. Add extracts and mix. The mixture will look a bit lumpy.

Sift flour, baking powder, baking soda, and salt. Turn the mixer on low speed and add dry ingredients, alternating with milk, in three parts. Mix just until combined. Fold in coconut.

Preheat oven to 350°. Grease a 9″x 13″ baking pan. Line bottom of pan with parchment paper.

Melt butter, half of the chocolate chips, and usweetened chocolate in a double boiler (or microwave). Let mixture cool to warm.

Whisk sugar, eggs, and vanilla just until mixed. Over-mixing will cause crumbly brownies. Fold in warm chocolate mixture.

Whisk flour, baking powder, baking soda, and salt. Fold dry ingredients into chocolate mixture until just combined. Stir in remaining chocolate chips and nuts (if using), mixing just until combined.

Pour batter into prepared pan. Spread to an even thickness. Bake 32-36 minutes. The edges will be slightly firm and the center will be soft when they are fully baked. Do not overbake. Cool completely in pan on wire rack.

Makes 12 large or 24 small brownies. These brownies may cut better if they are chilled first.

Preheat oven to 350°. Grease and flour a large (1-cup capacity) 12-cup muffin tin.*

Combine 1 cup flour, baking soda, baking powder, and salt.

Beat cream cheese, butter, and sugar on low speed of an electric mixer until fluffy, about 2-3 minutes. Beat in eggs, one at a time. Mix in vanilla. Add dry ingredients, alternating with milk. Add remaining 3/4 cup flour and mix until combined.

Spoon batter into muffin cups. Top with 3 small dollops of preserves and swirl into the batter using a small knife.

Bake for 20-25 minutes,* or until a pick inserted into the center comes out clean. Do not overbake.

Makes 12 buns.*

Preheat oven to 350°.

Combine flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, beat butter and peanut butter until fluffy. Add sugar and brown sugar, beating until smooth. Add egg, mixing well. Add milk and vanilla extract. Gradually add flour mixture and mix until combined. Stir in peanut butter chips.

Drop by rounded teaspoonfuls onto ungreased baking sheets. Leave several inches between cookies. Lightly indent the tops of the cookies with a fork. Do not overly flatten cookies. Sprinkle each cookie lightly with sugar.

Bake for 10-12 minutes. Cookies may not look done, but do not overbake. Cool on baking sheets for 1 minute. Transfer to wire racks to cool completely.

Makes about 3 dozen cookies.

Preheat oven to 350°. Grease and line a 9-inch springform pan.

Whisk egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella. Mix in Frangelico, egg yolks, and hazelnuts. Fold in chocolate. Then, fold in the egg whites.

Pour into prepared pan. Bake for 40 minutes, until cake begins to come away from the sides of the pan. Cool cake completely on a wire rack.

Preheat the oven to 325°. Butter the bottom and sides of a 9-inch springform pan.

Mix graham cracker crumbs, butter, and sugar in a medium bowl until thoroughly combined. Press into the bottom of prepared pan. Set aside.

Lightly grease a 10-inch deep-dish pie plate or shallow 2-quart baking dish. Set aside.

Combine apples, brown sugar, and flour. Stir to coat apples.

Melt butter in a large skillet over medium-high heat. Add apple mixture and bring to a boil. Cook, stirring often, for 10 minutes. Add pears and cook, stirring often, for 5 more minutes. Spoon fruit into prepared pan.

Preheat oven to 350°.

Heat chopped chocolate and butter in a microwave-safe bowl. Stir every 20 seconds until almost melted. Set aside.

Whisk together flour, baking powder, and salt. In a separate bowl, beat eggs, brown sugar, and vanilla at high speed with an electric mixer. Mix until light and fluffy. Beat in melted chocolate. Mix in dry ingredients until just combined. Stir in chocolate chunks.

Drop dough by heaping tablespoons onto baking sheets. Place 2-3 inches apart. Bake 12 to 15 minutes, or until cookies are shiny and crackly but soft in the center. Cool on baking sheets 10 minutes. Then, transfer to racks to cool completely.

Makes about 2 dozen cookies.

Preheat oven to 350°. Grease and flour a 10-inch Bundt pan. Set aside.

Combine cake mix, pudding mix, 1 cup water, eggs, and oil. Using an electric mixer on low speed, mix until combined. Increase speed to medium and beat for 2 minutes, scraping down sides as needed.

Transfer 1 & 1/2 cups of cake batter to another bowl. Stir in chocolate syrup. Pour light batter into pan. Top with chocolate batter. Using a knife or metal spatula, gently swirl through the batters to marble.

Bake for 55-60 minutes, until a toothpick inserted near the center comes out clean. Cool in pan on wire rack for 15 minutes. Remove cake from pan and cool completely on wire rack.

Combine chocolate and butter in a small saucepan. Cook over low heat, stirring constantly, until melted. Remove from heat and stir in powdered sugar and hot water. Add additional hot water, 1 teaspoon at a time, if necessary to attain drizzling consistency. Drizzle icing over cake.

Preheat oven to 325°. Butter three 8-inch round cake pans. Line the bottom of each with parchment paper, and butter the parchment. Dust with flour and knock out the excess.

Combine cocoa powder, hot water, and sour cream. Set aside to cool.

Sift flour, baking power, baking soda, and salt together. Set aside.

Using an electric mixer, beat butter and shortening on medium speed until ribbon-like, about 5 minutes. Add both sugars and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, and beat well after each addition. Add vanilla and mix well. Scrape down sides of bowl and mix again for 30 seconds.

Add flour mixture, alternating with cocoa mixture, in three portions, beginning and ending with the flour mixture.

Divide batter evenly among prepared pans and smooth the tops. Bake 35-40 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted in the center of each cake comes out clean.

Cool cakes in pans for 20 minutes on wire racks. Remove from pans and let cool completely. Remove parchment paper.