238 perfect bake Recipes

flour, baking soda, salt, unsalted butter, cut into 1 oz pieces, dark brown sugar, eggs, dark rum (don tsp leave this out!), vanilla extract, semi-sweet chocolate chips

flour, baking soda, salt, butter, sugar, brown sugar, vanilla extract, eggs, semi-sweet chocolate chips, cocoa powder

butter, brown sugar (firmly packed), sugar, egg, peanut butter, salt, baking soda, vanilla, flour

all-purpose flour, cocoa powder, baking soda, salt, two sticks butter (softened ) or 1 cup margarine (softened), granulated sugar, light brown sugar, vanilla extract, eggs, semi-sweet chocolate chips, chopped nuts (optional)

plain flour, baking powder, egg, white sugar, buttermilk, butter, ricotta cheese, apples, white sugar

brown sugar, white sugar, egg, salted natural peanut butter, cashew butter, gluten free , casein free margarine, baking soda, corn flour, tapioca flour, potato flour

unbleached all-purpose flour (8 3/4 oz), baking soda, unsalted butter (1 3/4 sticks), granulated sugar (3 1/2 oz), dark brown sugar (5 1/4 oz), salt, vanilla extract, egg, egg yolk, bittersweet chocolate chips (ghirardelli recommended) or 1 1/2 cups semi-sweet chocolate chips (ghirardelli recommended), chopped pecans (optional) or 3/4 cup walnuts, toasted (optional)

eggs, beaten, sugar, salt, scalded milk, cooked and cooled long grain rice (leftover is perfect , but do not use instant rice, if using short grain rice, use only 1 cup), raisins, vanilla, cinnamon

sugar, all-purpose flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water, perfectly chocolate chocolate frosting

sugar, all-purpose flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water, perfectly chocolate chocolate frosting, butter or margarine, cocoa, powdered sugar, milk, vanilla extract

flour, baking powder, salt, butter, unsweetened chocolate, semisweet chocolate, sugar, peanut butter, sugar, butter, flour, vanilla extract, egg

tea bags, water, boiling, water, cool, sugar (more or less to taste, in tx they use 1.5 cups), baking soda (the secret ingredient)

all-purpose flour, baking powder, salt, butter, softened, granulated sugar, brown sugar, vanilla, eggs, semi-sweet chocolate chips, chopped nuts (optional)

sugar, brown sugar , packed, butter, at room temperature, butter flavor crisco (stick), eggs, vanilla extract, instant butterscotch pudding mix, salt, baking soda (see note ), flour, semi-sweet chocolate chips, butterscotch chips

brown sugar, white sugar, egg, salted natural-style peanut butter, smooth cashew butter, gluten-free margarine (casein free), baking soda, cornflour, tapioca flour, potato flour

oats (old fashioned or quick will work. i use old fashioned though), wheat flour, vital wheat gluten, winter squash (pureed. can be found in the freezer aisle next to the frozen spinach), sugar (or honey), baking powder, salt, eggs, skim milk (any milk should be fine though), vegetable oil (or some other fat such as melted butter), cinnamon

use these tips to create , bake and store your perfect cheesecake, bring all ingredients to room temperature before mixing. this usually takes 30 minutes., soften cream cheese in the microwave : place unwrapped 8 oz cheese in a microwaveable bowl and microwave on high for 15 seconds. add 15 seconds for each additional bar of cheese., mix filling only until combined. don tsp over-mix ., use a springform pan so that the sides can be removed ., butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven., place springform pan on a shallow pan , like a pizza pan , or cover bottom and up 1 inch around the sides with aluminum foil to avoid leaks in the oven., place a shallow pan of water in rack below cheesecake to keep oven moist., open oven door while baking ., a perfectly baked cheesecake will be puffed around the edges. when shaken , about an inch in diameter in the center should jiggle., cool slowly (about an hour) on a wire rack, away from any drafts., store in the refrigerator, loosely covered, for up to four days ., bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. use two spatulas to move cake to serving platter., garnishing a cheesecake should only be done within 1 to 3 hours of serving., cheesecakes taste best when brought to room temperature. this takes about 30 minutes., securely wrap an already firm (about 4 hours in the refrigerator) cheesecake to be put in the freezer. cheesecakes can be kept for up to 2 months in the freezer., thaw frozen cheesecake overnight in the refrigerator .