Bake or Break Recipes

Chocolate Chip Bundt Cake

March 2nd, 2012 · Comments Off

Recipe from Southern Living Annual Recipes 2010. Read more at Bake or Break.

Topping

  • 2/3 cup chopped pecans
  • 1/4 cup unsalted butter, softened and cut into small pieces
  • 2 tablespoons granulated sugar

Preheat oven to 350°. Grease and flour a 12-cup Bundt pan.

Stir pecans, butter, and sugar together with a fork. Sprinkle mixture in bottom of prepared pan.


Cake

  • 2 & 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 cup buttermilk
  • 12 ounces semisweet chocolate mini chips

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

Using an electric mixer on medium speed, beat butter, brown sugar, granulated sugar, and vanilla until fluffy (3-5 minutes). Add eggs, one at a time, beating just until blended after each addition.

Add flour mixture, alternating with buttermilk. Begin and end with flour mixture. Reduce mixer speed to low and beat just until blended. Mix in chocolate chips. Transfer batter to prepared pan.

Bake 50-55 minutes, or until a cake tester inserted into the center comes out clean.

Cool in pan on wire rack for 10 minutes. Remove from pan to cool completely on wire rack.

Print This Recipe Tags: cakes · chocolate

Nutella Swirl Cheesecake Bars

February 28th, 2012 · Comments Off

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

Graham Cracker Crust

  • 1 & 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar

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

Mix graham cracker crumbs, butter, flour, and brown sugar. Press into bottom of prepared pan.

Bake 10 minutes or until set.


Filling

  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup Nutella

Using an electric mixer, beat cream cheese and sugar until smooth. Mix in eggs and vanilla.

Spread filling evenly over crust. Drop Nutella over top of filling. Using a knife, swirl Nutella into the filling.

Bake 20-22 minutes, or until filling is just set. Cool for about an hour. Then, refrigerate until completely chilled and firm before cutting into bars.

Print This Recipe Tags: bars · cheesecakes

Coconut Pecan Blondies

February 21st, 2012 · Comments Off

Read more at Bake or Break.

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1 cup chopped pecans, toasted
  • 3/4 cup sweetened flaked coconut
  • 1/2 cup semisweet chocolate chips

Preheat oven to 350°. Spray a 9-inch square baking pan with cooking spray. Line with parchment paper, leaving an overhang on two sides. Spray paper with cooking spray.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

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

Reduce mixer speed to low and gradually add flour mixture. Stir in pecans, coconut, and chocolate chips.

Spread batter evenly in prepared pan. Bake 22-25 minutes, or until lightly browned.

Cool completely in pan on wire rack. Use overhanging parchment paper to lift bars out of pan before cutting into bars.

Print This Recipe Tags: bars · chocolate

Peanut Butter Cookies with Chocolate Wafers

February 19th, 2012 · Comments Off

Read more at Bake or Break.

  • 1 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup smooth peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 40 semisweet or milk chocolate wafers (such as Guittard)

Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Using a handheld mixer, beat butter, sugar, and brown sugar until smooth. Add peanut butter and mix just until blended. Add egg and vanilla, and mix just until blended. Do not overmix.

Gradually add flour mixture. Mix just until blended.

Drop dough by tablespoonfuls onto prepared pans. Place a chocolate wafer in the center of each cookie and gently press down into the cookie. Bake 14-16 minutes, or until lightly browned.

Cool cookies on pan for about 5 minutes. Then, transfer to wire racks to cool completely.

Makes about 40 cookies.

Print This Recipe Tags: chocolate · cookies · peanut butter

Caramel Oatmeal Bars

February 15th, 2012 · Comments Off

Recipe adapted from Martha Stewart. Read more at Bake or Break.

  • 2 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 & 1/4 cups unsalted butter, cut into small pieces
  • 48 soft caramels (e.g. Kraft caramels)
  • 1/2 cup heavy cream
  • 1 cup semisweet chocolate chips

Preheat oven to 350°. Coat a 9″x 13″ baking pan with cooking spray. Line with parchment paper, leaving about a 2-inch overhang on the short ends.

In a large bowl, stir together oats, flour, brown sugar, baking soda, and salt. Mix in butter, using a fork or your fingers, until the mixture resembles coarse meal. Press half of mixture onto the bottom of prepared pan.

Bake until just set and starting to brown around the edges (about 20 minutes). Cool in pan on wire rack for 5 minutes.

While crust is baking, cook caramels and cream in a small saucepan over medium heat. Stir occasionally, until caramels are melted. Remove from heat and let cool slightly.

Sprinkle partially baked crust with chocolate chips. Drizzle caramel mixture over chips and crust. Top with remaining crumb mixture.

Bake 20-25 minutes, or until pale golden. Cool completely in pan before cutting into bars.

Print This Recipe Tags: bars · chocolate

Peanut Butter Chocolate Chip Cake

February 12th, 2012 · Comments Off

Recipe adapted from Chefs.com. Read more at Bake or Break.

  • 2 & 1/4 cups all-purpose flour
  • 2 cups light brown sugar
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup semisweet chocolate chips

Preheat oven to 350°. Coat a 9″x 13″ baking pan with cooking spray. Set aside.

Using an electric mixer, combine flour, brown sugar, peanut butter, and butter. Remove 1 cup of mixture and set aside.

Mix in baking powder and baking soda. Mix in milk and vanilla. Add eggs, 1 at a time, mixing well after each addition.

Transfer batter to prepared pan. Sprinkle top with reserved flour mixture and chocolate chips. Bake 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Print This Recipe Tags: cakes · chocolate · peanut butter

Chocolate Chunk Cupcakes

February 8th, 2012 · Comments Off

Recipe from Martha Stewart. Read more at Bake or Break.

  • 1 & 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 8 ounces semisweet chocolate, cut into 1/2-inch chunks

Preheat oven to 375°. Line 24 standard muffin cups with paper liners.

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

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

Reduce mixer speed to low. Add flour in two batches, alternating with milk. Stir in chocolate chunks.

Spoon 1/4 cup batter into each muffin cup. Bake 20 minutes, or until cupcakes are pale golden and a toothpick inserted in the center comes out clean. Transfer cupcakes to wire racks to cool.

Makes about 2 dozen cupcakes.

Print This Recipe Tags: chocolate · cupcakes

Oatmeal Jammys

February 6th, 2012 · Comments Off

Recipe from The Treats Truck Baking Book. Read more at Bake or Break.

  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/8 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups old-fashioned oats
  • jams or preserves

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

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

Beat butter and both sugars until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Gradually add flour mixture, mixing until fully incorporated. Mix in oats.

Scoop dough onto prepared pans, placing them about 2 inches apart. Using your thumb, make a hollow in each cookie. Fill each hollow with jam (or preserves).

Bake 12-14 minutes, until cookies are fully baked and the edges are golden.

Print This Recipe Tags: cookies

Kitchen Sink Brownies

February 2nd, 2012 · Comments Off

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

  • 1 & 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 & 1/2 cups unsalted butter, melted
  • 1 & 1/2 cups granulated sugar
  • 1 & 1/2 cups firmly packed light brown sugar
  • 4 large eggs
  • 1/4 cup Kahlua (or strong coffee)
  • 2 teaspoons vanilla extract
  • 1 cup chopped Oreos (about 10 cookies)
  • 3.5 ounces milk chocolate candy bar with hazelnuts, chopped (I used Ritter Sport.)
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1 cup chopped pecans, toasted

Preheat oven to 325°. Coat a 9″x 13″ baking pan with cooking spray. Line pan with foil, letting ends hang over the short sides of the pan. Coat foil with cooking spray.

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

Using an electric mixer, beat butter, sugar, and brown sugar until smooth. Add eggs, Kahlua, and vanilla. Beat just until blended. Gradually add flour mixture, beating until blended. Stir in Oreos, chopped candy bar, chocolate chips, white chocolate chips, and pecans.

Spread batter evenly in prepared pan. Bake 55-58 minutes.

Cool in pan on wire rack. Cover and chill for at least 2 hours before removing from pan and cutting into bars.

Print This Recipe Tags: bars · brownies

Salted Caramel Cookie Bites

January 31st, 2012 · Comments Off

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

  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 large egg
  • 1 & 1/2 cups all-purpose flour
  • 1/4 to 1/2 cup caramel bits (or chopped caramel)
  • 1/4 cup chopped almonds, toasted
  • 1 teaspoon coarse salt

Preheat oven to 375°. Place paper liners in 36 mini muffin cups.

In a large bowl, beat brown sugar, butter, salt, and vanilla until well blended. Add baking powder and egg, beating until fluffy. Mix in flour.

Scoop dough by rounded teaspoonfuls into prepared pan. Bake 8-10 minutes, or until edges have browned.

Remove pan from oven. Place caramel pieces on top. (If you’re using caramel bits, place 4-5 on each cookie and gently press down to secure them.) Bake until caramel melts (about 2-3 minutes).

While cookies are still warm, sprinkle chopped almonds over each. Top with a tiny pinch of salt.

Cool in pan for 15 minutes. Then, transfer to a wire rack to cool completely.

Print This Recipe Tags: cookies