Bake or Break Recipes

Preheat oven to 350°. Lightly spray Baker’s Edge pan.

In a small bowl, combine flour, baking powder, baking soda, salt, and nutmeg. Set aside.

In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Add eggs, one at a time, and mix well after each addition. Add vanilla extract and lemon zest. Mix. Add dry ingredients and beat just until combined. Stir in pecans.

Spread dough into prepared pan. Sprinkle raspberries over top of dough. Bake for 35-40 minutes or until top is golden and a toothpick inserted into the bars comes out clean. Cool completely in pan.

Mix yeast, salt, sugar, and olive oil with the water in a 5-quart bowl or lidded, non-airtight food container. Mix in flour without kneading, using a spoon, food processor with dough attachment, or stand mixer with dough hook. Cover loosely and allow to rest at room temperature until dough rises and collapses or flattens on top (about 2 hours).

After the initial rise, the dough can be used but is handled more easily when cold. Refrigerate in a lidded, non-airtight container and use over the next 12 days.

Preheat oven to 350°. Spray or grease 12 muffin cups.

In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

In a medium bowl, beat cream cheese and sugar until smooth. Add egg and beat well. Add flour and combine. Set aside.

Preheat oven to 350°.

In a medium bowl, beat butter, sugar, salt, baking powder, vanilla, and egg. Add oats and mix. Then, mix in cashews.

Drop dough by tablespoonfuls onto lightly greased or lined baking sheets. Sprinkle each cookie with salt. Flatten cookies to about 3/8-inch thick.

Bake 12-14 minutes, or until light golden brown. Remove from the oven and cool on the baking pans.

Makes about 2 & 1/2 dozen cookies.

Preheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.

Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.

Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool

Preheat oven to 375°. Lightly grease or line 12 muffins cups.

In a large bowl, mix flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

In a separate bowl, beat the eggs. Stir in melted butter, milk, and vanilla. Add to flour mixture, stirring just until dry ingredients are moistened. Stir in chocolate chips. Spoon batter into muffin cups, filling each about 2/3 full.

Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out clean. Serve warm.

Preheat oven to 300°.

Sift both flours, cornstarch, baking powder, and salt together into a medium bowl. Set aside.

Using an electric mixer, beat together butter and sugar at medium speed until smooth. Scrape sides as needed. Mix in vanilla until blended. Decrease mixer speed to low and add flour mixture. Mix just until combined and a smooth dough has formed.

Use about 1/2 tablespoon of dough for each cookie. Roll each into a ball and place about 2 inches apart on lined baking sheets. Flatten each with a fork to about 1 & 1/4 inches in diameter.

Bake sheets one at a time until the bottoms of the cookies begin to brown, about 25-30 minutes. The tops should not change color. Cool on pan for about 10 minutes, then transfer to wire racks to cool completely.

Preheat oven to 350°. Lightly grease an 8″x 8″baking pan. Set aside.

Combine flour, brown sugar, and salt in a food processor. Add butter and pulse until mixture resembles cornmeal. Add egg. Process just until dough comes together in a ball. Spread dough into bottom of prepared pan.

Bake for 15 to 18 minutes, until light golden brown. Set pan on wire rack to cool.

Preheat oven to 350°. Butter an 8″square baking pan. Line pan with parchment paper, leaving 2 inches hanging over the sides. Butter parchment paper.

In a heatproof bowl over a pan of simmering water, stir together butter, chocolate, and cocoa powder. Set aside to cool slightly.

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

Combine sugar, eggs, and vanilla using an electric mixer with a whisk attachment. Mix on medium speed until pale, about 4 minutes. Add chocolate mixture and mix until combined. Reduce speed to low and add flour mixture, mixing until combined.

Pour batter into prepared pan. Spread evenly with spatula. Bake about 35 minutes, or until a cake tester comes out with a few crumbs but is not wet. Let cool in pan about 15 minutes.

Lift brownies out of pan. Cool completely on a wire rack before cutting into squares.

Makes 9 large or 16 small brownies

.