Bake or Break Recipes

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

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Line the bottom of a 13″x 9″x 2″dish with 1 bag of cookies. Place bananas on top.

Blend milk with pudding mix. Beat cream cheese and condensed milk together until smooth. Fold in whipped topping. Add this mixture to the pudding and stir until blended. Pour over bananas.

Cover the top with the remaining cookies. Refrigerate until serving.

Preheat oven to 350°. Line 2 12-cup muffin tins with cupcake liners.

Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.

In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.

Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. Bake 22 to 28 minutes, until the tops spring back lightly when touched.

Cool in pans for 10 minutes. Remove to wire racks to cool completely.

Makes about 24 cupcakes.

Preheat oven to 350°. Spray a 9″x 13″ pan with cooking spray. Using two sheets of parchment paper, line the pan’s width and length, creating a parchment “sling.” Spray parchment paper with cooking spray.

Using an electric mixer on medium speed, beat butter, brown sugar, and salt for 1 to 1 & 1/2 minutes. Decrease mixer speed to low and add the flour. Mix just until combined. Lightly press dough evenly into the prepared pan. Poke holes in the dough with a fork. Bake for 30 to 40 minutes, until the crust is a golden color. Remove to wire rack to cool.

In a heavy saucepan over low heat, stir together butterscotch chips, corn syrup, and water. Stir until mixture comes to a simmer and butterscotch chips are melted. Pour over crust.

Sprinkle cashews over the butterscotch caramel. Bake for 5 minutes. Cool completely on a wire rack. After cooling, remove from pan and use a very sharp knife to cut into bars.

Makes 2 dozen 2-inch bars.

Preheat oven to 375°.

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

Beat butter on medium-high speed until creamy, about 1 & 1/2 to 2 minutes. Add dark brown sugar and beat for 2-3 minutes. Add granulated sugar and beat for another 2-3 minutes. Add eggs one at a time, mixing well after each. Add vanilla and beat for about 30 seconds.

Gradually add dry ingredients. Stir in chocolates.

Drop dough by tablespoonfuls onto baking sheets (ungreased or with Silpats) about 3 inches apart. Do not crowd cookies because they will spread. Place two or three pecans on top of each mound of cookie dough.

Bake for 8-10 minutes, or until tops are just set and the edges are lightly browned.

Cool cookies for 4-5 minutes, then transfer to wire racks to cool completely.

Makes about 4 dozen cookies.

Preheat oven to 350°.

Beat butter and brown sugar together until smooth. Add eggs one at a time, mixing after each addition. Add vanilla.

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture just until combined. Do not overmix. Stir in oats, cherries, and chocolate.

Drop by tablespoonfuls onto lined or lightly greased baking sheets. Bake for 10 to 12 minutes, or until bottom edges are lightly browned. Cool on pans for a few minutes, then remove to wire racks to cool completely.

Makes about 4 dozen cookies.

Beat butter, sugars, and peanut butter at medium speed until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine flour, baking powder, and salt. Gradually add to butter/sugar mixture, alternating with milk, beginning and ending with flour mixture. Stir in morsels. Spoon batter into prepared pan.

Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, until done. If necessary, cover top of cake with aluminum foil to prevent excess browning.

Cool in pan for 10 minutes. Remove to a wire rack to cool completely. Garnish, if desired.

Peel, core, and slice (or chop) pears. Place in a baking dish, filling about 2/3 full. Sprinkle with sugar, cocoa, and lemon zest. Mix well to coat the pears. Cover and set aside.