The Bake Book

Photo Credit: Gimme Some Oven

pumpkin roll

Pumpkin Roll via Gimme Some Oven YIELD: ABOUT 8-10 SERVINGS PUMPKIN ROLL A classic pumpkin roll is always a crowd favorite! PREP TIME: 10 MINS COOK TIME: 15 MINS TOTAL TIME: 25 MINS INGREDIENTS: PUMPKIN CAKE INGREDIENTS: 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg […]

Photo Credit: The Pioneer Woman

no-bake chocolate peanut butter bars

No-Bake Chocolate Peanut Butter Bars via The Pioneer Woman Prep Time: 30 Minutes Cook Time: 5 Minutes Servings: 30 Servings Difficulty: Easy Ingredients FOR THE CHOCOLATE CRUST: 30 Regular Oreo Cookies 5 Tablespoons Unsalted Butter, melted FOR THE PEANUT BUTTER FILLING: 2 cups Creamy Peanut Butter 16 ounces, weight Cream Cheese, Softened And At Room Temperature […]

Strawberry Pretzel Pie | The Pioneer Woman | Photo Credit: The Pioneer Woman

strawberry pretzel pie

Strawberry Pretzel Pie via The Pioneer Woman Prep Time: 4 Hours Cook Time: 10 Minutes Difficulty: Easy Servings: 8 Servings Ingredients 4 cups Pretzel Sticks 1 stick (8 Tablespoons) Butter, Melted 1/3 cup Brown Sugar 1-1/2 cup Sugar 3 Tablespoons Cornstarch 1 package (3.5 Ounce) Strawberry-flavored Jello 1-1/2 cup Water 3 pints Strawberries, Hulled And Halved Unsweetened […]

Key Lime Pie | Smitten Kitchen | Photo Credit: Smitten Kitchen

key lime pie

Classic Key Lime Pie via Smitten Kitchen Adapted somewhat liberally from the version at Joe’s Stone Crab in Miami, where I am not Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. From there, they diverge. Some use more lime juice, some less. (I use 2/3 cup for […]

Snickerdoodles | Smitten Kitchen | Photo Credit: Smitten Kitchen


Snickerdoodles via Smitten Kitchen Adapted from Martha Stewart Although I did not grow up eating these cookies, when I tried one for the first time at the coffee shop I worked at in college (90s Cliché Alert, huh?) I immediately reached for a second one. A good one will be so enveloped in cinnamon-sugar dreaminess that it […]

Peanut Butter Cookies | Smitten Kitchen | Photo Credit: Smitten Kitchen

peanut butter cookies

Peanut Butter Cookies via Smitten Kitchen Adapted from the Magnolia Bakery Cookbook The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most […]

Peanut Butter Brownies | Smitten Kitchen | Photo Credit: Smitten Kitchen

peanut butter brownies

Peanut Butter Brownies via Smitten Kitchen Adapted from Butterwood Desserts, West Falls, New York via Gourmet, October 2007 Makes 32 brownies, more or less, depending on how you cut them These “brownies” are more blondie than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a […]

Lemon Bars | Smitten Kitchen | Photo Credit: Smitten Kitchen

lemon bars

Lemon Bars via Smitten Kitchen Adapted from The Barefoot Contessa Cookbook These are bold and tart lemon bars, ones I feel are best in smaller doses than Ina Garten suggests. I’ve made a few changes to the recipe–increased the salt in the crust, reduced the sugar in the lemon filling and an encouragement to grease your pan, […]

Blueberry Crumb Bars | Smitten Kitchen | Photo Credit: Smitten Kitchen

blueberry crumb bars

Blueberry Crumb Bars via Smitten Kitchen Adapted from Recipes like this make me wonder why I don’t use more. After seeing a blueberry crumb bar on another site, I immediately wanted to make them but the first recipe seemed overly fussy. I knew there was a simpler way to do it, and lo and behold, […]

Black and White Cookies | Smitten Kitchen | Photo Credit: Smitten Kitchen

black and white cookies

Black and White Cookies via Smitten Kitchen Adapted from a bunch of places, but mostly Zabar’s Traditional black and white cookies are BIG and LOUD, not unlike the New Yorkers that made them famous. Preferring everything on the daintier side, I’ve made them very small before, but this time went for a nice medium size. Yield: About […]

St. Louis Gooey Butter Cake | Smitten Kitchen | Photo Credit: Smitten Kitchen

st. louis gooey butter cake

St. Louis Gooey Butter Cake via Smitten Kitchen Adapted, just barely, from Melissa Clark at the New York Times, who adapted it from Molly Killeen at the Park Slope Farmers’ Market This cake is ridiculous. I’m already looking for an excuse to make it again. I’m thinking “It’s Tuesday!” may have to suffice. About the baking vessel: […]

S'more Cupcakes | Smitten Kitchen | Photo Credit: Smitten Kitchen

s’more cupcakes

S’More Cupcakes via Smitten Kitchen Yield: 12 cupcakes. In the photos, I have tripled this to make 36. Cupcakes 1 cup (125 grams) all-purpose flour 1 cup (110 grams) graham cracker or digestive biscuit crumbs, finely processed to be a powder, from about 7 rectangular crackers 1/4 plus 1/8 teaspoon baking powder 1/4 plus 1/8 teaspoon baking […]

New York Cheesecake | Smitten Kitchen | Photo Credit: Smitten Kitchen

new york cheesecake

New York Cheesecake via Smitten Kitchen Adapted from Gourmet Magazine, a perfect example of why I miss it so The changes I made to the original recipe were to one and three-fifths (yes, exactly that) the crumb crust because I like those that go up the walls (you still might have a smidge more than you need […]

Lemon Cake | Smitten Kitchen | Photo Credit: Smitten Kitchen

lemon cake

Lemon Cake via Smitten Kitchen Adapted from ‘Barefoot Contessa Parties!’ Yield: 2 loaf cakes (or one bundt) 2 sticks (225 grams or 8 ounces) unsalted butter, at room temperature 2 1/2 cups (500 grams) sugar 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups (375 grams) all-purpose flour […]

Key Lime Cheesecake | Smitten Kitchen | Photo Credit: Smitten Kitchen

key lime cheesecake

Key Lime Cheesecake with Mango Ribbons via Smitten Kitchen Adapted from Gourmet, May 2002 In last weekend’s incarnation of this recipe, I finally had a chance to try out my unbearably cute new mini-cheesecake pans. I discovered that halving the recipe made about 12 minis (I had a tad extra), hopefully helpful for future mini-cheesecake endeavors. As […]

Gramercy Tavern's Gingerbread | Smitten Kitchen | Photo Credit: Smitten Kitchen

gramercy tavern’s gingerbread

Gramercy Tavern’s Gingerbread via Smitten Kitchen Claudia Fleming Just to note, this is no Starbucks gingerbread loaf. It is not mild or docile in any way; this is for that family member who loves old-school, intense gingerbread cakes and complains that they don’t make them like they use to. Or, it’s for people like me, who didn’t […]

Double Chocolate Layer Cake | Smitten Kitchen | Photo Credit: Smitten Kitchen

double chocolate layer cake

Double Chocolate Layer Cake via Smitten Kitchen Adapted from Gourmet, March 1999 The recipe below is for 2 10-inch layers filled and coated in chocolate ganache. My adaptations were to split the layers to create a four-layer cake and use raspberry filling instead of chocolate. To do the same, use half the frosting and all of the […]

Double Chocolate Banana Bread | Smitten Kitchen | Photo Credit: Smitten Kitchen

double chocolate banana bread

Double Chocolate Banana Bread via Smitten Kitchen 3 medium-to-large very ripe bananas 1/2 cup (115 grams) butter, melted 3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work) 1 large egg 1 teaspoon pure vanilla extract 1 teaspoon baking soda 1/4 teaspoon table salt 1/2 teaspoon ground cinnamon (optional; I skip it) […]

Chocolate Peanut Butter Cheesecake | Smitten Kitchen | Photo Credit: Smitten Kitchen

chocolate peanut butter cheesecake

Chocolate Peanut Butter Cheesecake via Smitten Kitchen Cheesecake batter adapted from Bon Appetit; crust, fudge layer from this cheesecake, also from Bon Appetit Really, I can’t go any further without warning you that this is the type of cake where even a sliver will feel like a massive portion. I think the cake in full could serve […]

Chocolate Peanut Butter Cake | Smitten Kitchen | Photo Credit: Smitten Kitchen

chocolate peanut butter cake

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze via Smitten Kitchen Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy. Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck […]