Bake or Break | Recipe Index <div class="no-js-alert"> Please enable JavaScript to view this website. </div> Subscribe Search Recipe Index Stay connected Thanks for visiting Bake or Break! Subscribe for free today to keep up with the latest recipes and my monthly newsletter. And you can keep up with BoB through your favorite social media: Download my first cookbook today! Bake or Break Volume 1: Cookies, Brownies, and Bars contains more than 30 original recipes with a full-page, color photograph for each. A few of my favorite blogs BakerellaBakers RoyaleBaking BitesCookie MadnessDessert FirstGo Bold with ButterJoe Pastry Joy the BakerPinch My SaltTarteletteThe Baker ChickThe National Baking SocietyVanilla Sugar Smashed Avocado + Tomato Basil Bruschetta Sometimes I find myself in an entranced state when I cook. It’s as though I get lost in the food; in the flavors, the smells, and sometimes just the simple pleasure that good food brings to my soul. I also get lost pinning things on Pinterest. Which is mostly just a distraction from what I’m actually trying to do which is work like a normal person and get to the gym. Speaking of the gym, I have an update on my Big Foot/marine/professional wrestler trainer! Uhhh… he is legit crazy (yes I just said that). What?! …Unless it’s someone really ridiculously good-looking like Pacey from Dawson’s Creek. Bruschetta is delicious and quite healthy as far as appetizers go. However, I like good-for-you sorts of things. Goodness. They only take about 10 minutes to throw together. Annnnndddd they are vegan! Hey by the way… did you guys know that I don’t eat pork or beef? Seriously. Smashed Avocado + Tomato Basil Bruschetta Author: Monique Recipe type: Appetizer, Lunch, Healthy Prep time: Cook time: Total time:
Mel's Kitchen Cafe | Queso Blanco Dip And so…another week of my anti-Sugar Rush continues. Well, not that I’m anti-sugar, but like I explained last week, I am changing it up this year and doing two weeks of savory, delectable appetizer “treats” with a highlighted recipe from years past of Sugar Rush. I feel a little redundant swooning over each of the recipes I’ve posted with Sugar Rush Reinvented, but I’m telling you, I hit on some wondrous recipes this go-round. So creamy. Click HERE to see all of this year’s Sugar Rush Reinvented recipes. Note: White American cheese can be found at the deli counter in most grocery stores. Ingredients 1 tablespoon canola or vegetable oil 1/4 cup finely chopped onion 1 jalapeño pepper, seeded and finely chopped 12 oounces white American cheese, shredded or sliced thinly 4 ounces Monterey jack cheese, shredded 1/4-2/3 cup milk 1 tomato, seeded and finely diced 2 tablespoons minced fresh cilantro Directions Heat the oil in a medium saucepan over medium-high heat.
Peanut Butter Chocolate Chip Cookie Recipe This peanut butter chocolate chip cookie recipe represents one of my Mom’s most frequently requested treats. As an avid peanut butter cookie fan myself, I put in a request for a batch as often as I can get away with it. In fact, these cookies have shown up in one iteration or another throughout my entire life. In elementary school, each student was permitted to bring in some kind of confection to share with the class on their birthday. This cookie dough is an adaptation of a recipe that calls for the cookies to be made much smaller and then sandwiched around jelly or jam for a “peanut butter and jelly sandwich” effect. 1/2 cup granulated sugar1/2 cup packed brown sugar1/2 cup butter or shortening1/2 cup peanut butter1 egg1 1/4 cups all-purpose or whole wheat flour3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon table salt1 cup chocolate chips1 cup chopped peanuts or cashews
Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries I had been wanting to make stuffed savory stuffed puff pastry for awhile. Probably for the past, oh, seven years, give or take. My sister is the queen of puffed pastry appetizers but this is one of those cooking projects that just never happened for me. Until now. A shipment of locally-grown avocados that all decided to ripen on the same day and I wanted to put them to a creative use. So I got busy puffin’ The assembly line After baking: Warm, cheesy, melted avocado and salsa-filled bites. Crispy edges Scott likes brown corners. I don’t. I am all about the melty middles. This is what I used to create the puffy packages. They were a huge hit with the family and if you’ve never worked with puff pastry before, I assure you, it’s very easy. Scott kept saying they reminded him of something he ate all the time at various Bar Mitzvahs he attended growing up. I told him, “There’s an egg wash on these. But then he asked for a third puff. Print Save
Skinny Queso Dip A zesty chunky cheese dip with chunks of tomatoes, hot peppers, garlic, onions, lime juice, cilantro and spices. Get the chips ready, this stuff is good while it's hot! Skinny queso, it sounds like an oxymoron, right? I stumbled on this recipe on Slender Kitchen and curiosity got the best of me so I decided to try it out. I served it with Beanitos black bean chips, love them! A few things to note: I personally thought this was best right after making, it was all cheesy and stringy. Skinny Queso DipSkinnytaste.com Servings: 11 • Size: 1/4 cup • Old Points: 2 pts • Weight Watchers Points+: 3 ptsCalories: 92.5 • Fat: 4.5 g • Protein: 6.5 g • Carb: 7 g • Fiber: 0.7 g • Sugar: 2 gSodium: 143 mg (without salt) Ingredients: Directions: In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside. Heat a large saucepan on medium heat; when hot add oil. Add the chicken broth and the rest of the milk. Makes 2 3/4 cups. Adapted from Slender Kitchen.
pita bread Oh, am I so happy to finally have a great pita recipe. You see, pitas themselves aren’t hard to make. Most recipes very closely, or even exactly, resemble a standard pizza dough and they’re not much more difficult to assemble. No, the trouble comes when you pop them in the oven and pray for the kind of puffiness you can pop some falafel into and end up with flatbread. Delicious, warm, toasty flatbread, but definitely not a pita. But this works! This may also be the perfect starter bread, for those of you intimidating by the bread-making process. One year ago: Almond Biscotti Deb went on vacation and all I got were these lousy pita breads! Pita Bread Adapted from The Bread Bible 3 cups plus a scant 1/4 cup unbleached all-purpose flour (16 oz./454 grams) 2 teaspoons salt (1/2 oz./13.2 grams) 2 teaspoons instant yeast (6.4 grams) 2 tablespoons olive oil (1 oz./27 grams) 1 1/4 cups water, at room temperature (10.4 oz./295 grams) 1. 2. 3. 4. 5.
Catering: Healthy Mini Appetizers Don’t let your guests go hungry. These appetizers will ensure that your guests are fulfilled until the party starts. Food can add so much color to your wedding so don’t be afraid to pick things that are delicious and pretty. Get These Items 1. 1. 1. Cheers! Add to favorites 183. Jalapeno Popper Dip Game day! That's right, it has become a huge deal in our home to sit and watch football. It only took my husband 44 years to finally decide that he likes football. I thought I was one of the few wives left on earth that was lucky enough to not have my Sundays and Mondays ruled by a football schedule. It is a schedule because the NFL has the gall to play more than two teams on any given day…LOL I am saying this all in tongue and cheek because I love football. I have enjoyed having the time to spend with my hubby and with our kids. This dip is popular throughout the web and can be found on numerous blogs, Pinterest accounts and feeds. The dip can be made up the night before and the topping can be ready to go in a baggie. Recipe: Jalapeno Popper Dip 6-8 slices of bacon, diced and cooked crispy 2 8-oz packages of cream cheese, soft 1 cup of mayonnaise 4-6 jalapeno's, chopped and deseeded. 1 cup of cheddar cheese, shredded 1/2 cup of mozzarella cheese, shredded 1/4 cup diced green onion Topping:
Recette Vegan Tartare (Pour 4 personnes)Temps de préparation 15’ – Réserver au frais de 30’ à 45’ 3 Avocats assez mûrs2 Pêchesquelque tiges de Ciboulette (ou d’Estragon selon votre goût)5 à 7 Noix1 à 2 Citrons selon la taille (verts de préférence)1 cuil. à café de Piment en poudreSel et Poivre Laver, peler puis dénoyauter les pêches et les découper en tout petits cubes. Saupoudrer de Piment puis réserver un moment au frais. Avant de découper les avocats, préparer les autres ingrédients : rincer et ciseler les tiges de ciboulette; libérer les cerneaux de noix de la coque et les concasser “sommairement”; presser les citrons. Ouvrir les avocats en deux, ôter le noyau puis retirer la chair avec une cuillère à soupe. Découper la chair des avocats en petits dés et déposer dans un saladier. Servir alors dans des coupelles ou petites assiettes creuses en disposant le mélange avec les avocats au fond, puis les pêches (préalablement retirées du réfrigérateur) par dessus.
Jalapeño Popper Dip I love any excuse I can come up with for making, and subsequently devouring, all sorts of delicious dips. You might remember that back right before Christmas my friend Beth held a “dip party” at her house. That gathering brought us the Buffalo Chicken Dip, Hot Reuben Dip, and the Sausage Dip. It was a seriously genius idea. This dip is everything that makes jalapeño poppers so addicting, and then some. One year ago: Salted Chocolate Shortbread CookiesTwo years ago: The Signature SaladThree years ago: Black-and-White Banana Loaf Soupe thaïe aux crevettes et au lait de coco Recettes Référence Ingrédients Préparation Dans une grande casserole, dorer les shiitakes avec le piment dans l’huile. Note Vous trouvez qu’il y a beaucoup d’ingrédients pour une recette de semaine ?
Tequila Infused Queso Fundido with Chorizo The first time we ever had the treat of trying Queso Fundido was at a festive restaurant in Portland called Oba several years ago. We were immediately in love, it was like Mexican style fondue. For Halloween we usually order pizza or make something casual and indulgent. Rick Bayless' Fiesta at Rick's is the latest of his cookbooks that we've added to our collection. We started with our chopped veggies and some jalapeno and then added our tequila before adding in the chorizo and cheese. The consistency was a bit clumpy and separating which initially worried us. 1 tablespoon olive oil1 large (10-ounce) ripe tomato, cored, seeded, chopped1 medium onion, chopped1 large jalapeño finely chopped3 tablespoons blanco tequila 1/2 cup chopped, link chorizo8 ounces Chihuahua or other Mexican melting cheese, such as quesadilla or asadero, shredded (you’ll have about 2 cups)1/2 cup chopped cilantro Heat the oil in a large ) skillet over medium-high.