Bake or Break Recipes

Chocolate Peanut Butter Cookies

April 23rd, 2012 · Comments Off

Recipe adapted from King Arthur Flour. Read more at Bake or Break.

  • 1 & 1/2 cups all-purpose flour
  • 1/2 cup unsweetened baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup light dark brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/4 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons water
  • 1 & 1/2 cups mini peanut butter cups

Preheat oven to 375°. Grease or line baking sheets.

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

Beat sugar, brown sugar, butter, and peanut butter until light and fluffy. Add vanilla, egg, and water, and mix well.

Gradually add dry ingredients, mixing well. Stir in peanut butter cups.

Drop dough by tablespoonfuls onto prepared pans. Flatten each cookie to about 1/2-inch thick.

Bake 7-9 minutes, or until cookies are set. Cool cookies on pan on wire rack.

Makes about 3 dozen cookies.

Print This Recipe Tags: chocolate · cookies · peanut butter

Brown Sugar Crinkles

April 17th, 2012 · Comments Off

Recipe adapted from The King Arthur Flour Cookie Companion. Read more at Bake or Break.

  • 1 & 1/2 cups dark brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 & 1/2 cups all-purpose flour
  • 1 cup salted, toasted pecans*
  • 1/4 cup confectioners’ sugar

Beat brown sugar, butter, and vanilla until well-blended. Add eggs, one at a time, beating well after each addition. Beat in baking soda and salt. Add flour and pecans, stirring until smooth.

Cover bowl and refrigerate for 1 hour.

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

Place confectioners’ sugar in a shallow dish. Using about a tablespoonful of dough, roll dough into balls. Roll balls in confectioners’ sugar, coating thoroughly. Place dough balls 2 inches apart on prepared baking sheets.

Bake 12 minutes, or until cookies have spread and cracked on top. Cool on baking sheets for 5 minutes. Then, transfer to wire racks to cool completely.

Makes about 4 dozen cookies.

*Before toasting pecans, lightly spritz with water and sprinkle with salt.

Print This Recipe Tags: cookies

Hummingbird Bundt Cake

April 10th, 2012 · Comments Off

Recipe adapted from Southern Living magazine. Read more at Bake or Break.

Cake

  • 1 & 1/2 cups chopped pecans, toasted (divided)
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 & 3/4 cups mashed ripe bananas (about 4 large bananas)
  • 8 ounces crushed pineapple (undrained)
  • 3/4 cup canola oil
  • 1 & 1/2 teaspoons vanilla extract

Preheat oven to 350°. Grease a 14-cup Bundt pan. Sprinkle 1 cup toasted pecans evenly in bottom of pan.

Stir together flour, sugar, baking soda, cinnamon, and salt. Stir in eggs, bananas, pineapple, oil, and vanilla. Stir just until dry ingredients are moistened. Spoon batter evenly in prepared pan.

Bake for 60-70 minutes, or until a cake tester inserted in the center comes out clean. Cool in pan on wire rack for 15 minutes. Then, transfer cake to wire rack to cool completely.


Glaze

  • 4 ounces cream cheese, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk

Beat cream cheese, sugar, vanilla, and 1 tablespoon milk until well-blended. Continue mixing and add about a teaspoonful of milk at a time until mixture is smooth and pourable.

Pour glaze over cooled cake. Sprinkle remaining 1/2 cup pecans over top of glaze.

Print This Recipe Tags: cakes

Pecan Layer Cake with Banana Icing

April 6th, 2012 · Comments Off

Read about this cake at Bake or Break.

Pecan Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • 1/2 cup chopped pecans

Preheat oven to 350°. Grease two 9-inch round cake pans.

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

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

Gradually add flour mixture and mix until combined. Stir in sour cream. Stir in pecans.

Bake 22-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans on wire rack.


Banana Icing

  • 1 large banana
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon lemon juice
  • 16 ounces confectioners’ sugar
  • 2-4 tablespoons coarsely chopped pecans, toasted (optional)

In a large bowl, mash banana. Stir in butter and lemon juice. Add sugar in 3-4 additions and mix until smooth and spreadable.

Place one cake layer on cake plate. Cover the top with half of the icing. Top with remaining cake layer. Cover the top with remaining icing. Garnish, if desired, with pecans.

Refrigerate cake until frosting has set (1-2 hours) before serving.

Print This Recipe Tags: cakes · icing/frosting

Lemon Blueberry Cheesecake Bars

April 3rd, 2012 · Comments Off

Read about these cheesecake bars at Bake or Break.

Crust

  • 1 & 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cut into small pieces
  • 1/2 cup packed light brown sugar
  • 3/4 cup finely chopped pecans, toasted
  • pinch salt

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

Combine all ingredients using a fork or your hands. Press evenly into prepared pan. Bake for 15 minutes.


Filling

  • 1 cup blueberry preserves
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Spread blueberry preserves evenly over slightly cooled crust.

Beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add lemon juice and vanilla extract. Mix until smooth.

Pour filling evenly over crust and preserves. Bake 40-45 minutes, or until set.

Cool in pan on wire rack for about an hour. Refrigerate for at least 2 hours before cutting into bars.

Print This Recipe Tags: bars · cheesecakes

Cinnamon Cream Cheese Coffee Cake

March 27th, 2012 · Comments Off

Read about this coffee cake at Bake or Break.

Crumb

  • 1/4 cup unsalted butter, softened and cut into small pieces
  • 1/3 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup chopped pecans
  • pinch salt

Combine all ingredients in a small bowl. Mix with a fork until mixture resembles crumbs.


Cream Cheese Swirl

  • 4 ounces cream cheese, softened
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped pecans

Beat cream cheese and brown sugar until fluffy. Mix in vanilla and cinnamon. Stir in pecans.


Coffee Cake

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 & 1/4 cups sour cream

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

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

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

Gradually add dry ingredients, mixing just until combined. Stir in sour cream and mix just until combined.

Transfer batter to prepared pan. Top batter with spoonfuls of cream cheese swirl. Use an up and down motion with a knife to swirl. Sprinkle crumb mixture evenly over top of cake.

Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Print This Recipe Tags: cakes

Chocolate Sprinkles Cookies

March 20th, 2012 · Comments Off

Read about these cookies at Bake or Break.

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

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

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

Using an electric mixer, beat butter, sugar, and brown sugar until fluffy. Add eggs, one at a time, beating just until combined after each addition. Mix in vanilla.

Gradually add flour mixture, mixing until almost combined. Stir in chocolate.

Drop dough by tablespoonfuls onto prepared pans. Bake 10-12 minutes. Cool on pan on wire rack for a few minutes. Then, transfer from pan to wire racks to cool completely.

Makes about 4 dozen cookies.

Print This Recipe Tags: chocolate · cookies

Brown Sugar Cashew Blondies

March 13th, 2012 · Comments Off

Read about these blondies at Bake or Break.

  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt*
  • 1 cup unsalted butter, softened
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup chopped unsalted roasted cashews*

Preheat oven to 350°. Grease an 8-inch square baking pan.

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

Using an electric mixer on medium speed, beat butter and brown sugar until smooth. Add eggs, one at a time, mixing until combined after each addition. Mix in vanilla.

Reduce mixer speed to low and gradually add flour mixture, mixing until combined. Stir in cashews.

Spread batter evenly in prepared pan. Bake 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool completely before cutting into bars.

*If using salted cashews, you may want to reduce salt to 1/2 teaspoon.

Print This Recipe Tags: bars · blondies

Oatmeal Cream Pies

March 9th, 2012 · Comments Off

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

Cookies

  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups uncooked quick-cooking oats
  • 1 & 1/4 cups unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

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

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

Using an electric mixer, beat butter, brown sugar, and sugar until creamy. Add egg and vanilla, and mix well. Gradually add flour mixture, stirring until well blended.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared baking sheets. Bake 10-12 minutes. Cool on pan for 2-3 minutes, then remove to wire racks to cool completely.


Cream Filling

  • 1/2 cup unsalted butter, softened
  • 2 cups confectioners sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Combine all ingredients in a medium bowl. Using an electric mixer on low speed, beat until combined. Then, increase mixer speed to high, and beat until light and fluffy.

Spread about 1 tablespoon of filling over the bottom side of half of the cookies. Top with remaining cookies so that the bottoms of the cookies are facing the filling.

Makes about 18 cream pies (36 cookies).

Print This Recipe Tags: cookies

Dark Chocolate-Sour Cherry Brownies

March 5th, 2012 · Comments Off

Read more at Bake or Break.

  • 1/2 cup chopped dried sour cherries
  • 1 cup + 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 6 ounces good quality bittersweet chocolate
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Preheat oven to 350°. Grease an 8-inch square baking pan.

Toss chopped cherries in 1 tablespoon flour. In a separate bowl, whisk together 1 cup flour and salt. Set both aside.

Melt chocolate and butter in microwave at 30-second intervals until butter is melted. Stir until chocolate has melted and mixture is smooth.

In a large bowl, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and mix until combined.

Gradually add flour mixture, mixing just until combined. Stir in cherries.

Spread batter evenly in prepared pan. Bake for 30 minutes, or until a pick inserted in the center comes out with moist crumbs.

Cool completely in pan before cutting into bars.

Print This Recipe Tags: bars · brownies · chocolate