Bake or Break

As some of you may know, I went back to work full time a couple of months ago. For about a year, BoB was my primary job. I’m still trying to figure out how to keep updating as frequently as I would like. I have been baking quite a bit for the past several weeks, so I do have many things to share with you. In the meantime, it seems like a review of the last year would be appropriate.
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If your lives are as hectic as mine, simple recipes can be a blessing. I especially need a few simple ones in my repertoire during the even-busier-than-normal holiday season.

While my preference is to make cakes from scratch, I am not opposed to augmenting a cake mix. This cake starts with both a boxed cake mix and boxed pudding mix. It really is so quick and easy to put together. I had it mixed and in the oven within minutes.
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After only a few seconds perusing its pages at the bookstore several weeks ago, I fell in baking love with Baked, which is brought to us by the bakery of the same name in Brooklyn. I brought it home, poured over its recipes, and marked more than a few as “must-bake.”

Fast forward to a few days before Thanksgiving, when I was having a very hard time decided what to make in the chocolate category for our dinner. Suddenly, I remembered this cake and became very excited about making it.
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The other day, I was having a hard time finding a recipe I wanted to make. I had looked through countless cookbooks, magazines, internet sites, etc. In a bit of desperation, I handed Quinn one of those holiday baking magazines I always say I’m not going to buy and told him to pick out something. A few minutes later, he handed it back to me and pointed at the recipe for these cookies.
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Some of you may have noticed that I’ve been absent of late from BoB. I have many excuses, but I won’t get into all of that. The important thing is that I finally share with all of you some of the things I’ve been baking.

First up are these amazingly delicious bars. Imagine a buttery pecan crust. Now, let’s put some cheesecake on top of that. But not just any cheesecake - chocolate cheesecake. Sounds good, huh? Well, how about a pecan pie layer on top of that? I know!!!
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This Halloween, if you have any candy left over, this recipe is just the thing. Of course, just to make sure, maybe you should go ahead and set aside some of that candy. You’re definitely not going to want to pass on these.
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Lazy weekend mornings are few and far between for most of us. For those rare occasions when you can wake up without an alarm clock and have nothing on your calendar, treats like these just seem to make those days even better.
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I was hit with a wave of nostalgia when I happened upon this recipe from Everyday Food. My mother used to make a very similar sweet treat. She took the quick and easy route, using refrigerated peanut butter cookie dough baked in mini muffin cups. Then, she would press a peanut butter cup into the center when they came out of the oven.
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For my recent birthday, I received Tish Boyle’s The Good Cookie. This book is packed with a good variety of cookies in all shapes and sizes. It seems not quite right that the first recipe I made from this book is not a cookie at all, but these wonderfully rich brownies. However, having sampled these brownies, I stand by that decision.
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Now, that is a title. In this case, I really think you need every bit of it to convey all of the delicious components. It’s not just a coffee cake. Not even close.
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