Enjoy National Bake Week 2022 with Partake

Enjoy National Bake Week 2022 with Partake

Happy National Bake Week, fam! Our love of baking runs deep. So, to celebrate, we’ve put together a collection of some of our favorite Partake recipes that you can make this week. 

Keep reading to fill your National Bake Week agenda:

S’mores Blondies 

Apple Cinnamon Pizza Rolls

Raspberry Chocolate Brownies 

Vegan & Gluten Free Pot Pie

Breakfast Pizza

If you’re looking for even more easy-to-bake recipes using our Classic Pancake & Waffle Mix, head here: Classic Pancake & Waffle Recipes. Muffins, cake, donuts, and more…our Classic Pancake & Waffle Mix can do it all! You can find our brand new Classic and Confetti Pancake & Waffle Mixes at select Target stores, on target.com, and on partakefoods.com.

S'mores Blondies

If you’re craving S’mores, this is the recipe for you. These S’mores Blondies will bring the campfire to you.


  • 1 ½ cups graham cracker crumbs
  • 2 tbsp light brown sugar
  • 5 tbsp buttery stick (melted and cooled)
  • 1 package of Partake Blondie Baking Mix
  • ½ cup neutral tasting oil
  • ½ cup water
  • 5 chocolate bars of your choice (quantity depends on your size of chocolate bar)
  • 20 large marshmallows (we love Dandies Vegan Marshmallows)


  1. Preheat your oven to 350 degrees. Line a 9x9 pan with parchment paper.
  2. Stir graham cracker crumbs, melted butter and brown sugar together until all crumbs are moistened. Press into the prepared pan and set aside.
  3. Prepare blondie batter as instructed on the package.
  4. Pour on top of graham cracker crust in the prepared pan.
  5. Bake for 25-30 mins. Blondies are cooked when a toothpick, inserted to the center of the pan, comes out clean. 
  6. Remove from the oven and immediately place chocolate bars on top in a single layer. Break them apart and arrange as needed. Top with marshmallow halves. 
  7. Turn your oven to broil (low) and place the pan back inside the oven to toast marshmallows and melt chocolate. This shouldn’t last more than 1-2 minutes. (Be sure to watch them carefully because once the marshmallows start browning, the process goes extremely fast and they will burn very quickly.) 
  8. Remove from your oven and allow the bars to cool on a wire rack in the pan for at least 30 minutes. 
  9. Cut, serve and enjoy!

S'mores Blondies will stay fresh for up to 2 days stored in an airtight container at room temperature.

Apple Cinnamon Pizza Rolls

Made with our Pizza Crust Baking Mix, these Apple cinnamon rolls will spice up any morning. Save this recipe for the weekend and fill your kitchen with the most delicious cinnamon apple scent. Who needs a candle when you have these Apple Cinnamon Pizza Rolls?


For the dough:

  • 1 package Partake Pizza Crust Baking Mix
  • 1 cup water
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 packet active dry yeast (optional)
  • 1/2 tsp vanilla essence

For the sugar filling:

  • 1 cup brown sugar
  • 2 tbsp ground cinnamon
  • 3 tbsp of melted unsalted butter cooled to room temperature

For the apples

  • 2 apples
  • 2 tbsp unsalted butter



To make the cinnamon roll dough:

  1. Preheat oven to 350°F.
  2. If using yeast, dissolve in a bowl with the cup of warm water. Let stand until foamy, about 5 minutes. If not using yeast, add water to bowl and move to next step.
  3. Stir in Partake mix, olive oil, and apple cider vinegar and form into a tight ball. Allow to sit for 10 minutes.
  4. For the apples:
  5. Peel the skin off the apples and remove the core.
  6. Cut the apples in small cubes.
  7. Cook the apples in butter over medium heat until they are soft and no liquid remains on the pan.

To assemble the cinnamon rolls:

  1. Dust flour on a clean non-stick surface and roll the dough out to a ½ inch thickness.
  2. Coat with melted butter evenly from edge to edge.
  3. Mix the sugar and cinnamon in a bowl.
  4. Sprinkle sugar mix and cubed apples over the melted butter evenly.
  5. Start rolling the dough from one edge to meet the other edge.
  6. Cut the rolls to your desired length (2- 4 inches) and put them on a lined baking tray.
  7. Keep a decent amount of space between the cinnamon rolls to allow for space when they rise.
  8. Let them sit for 15 minutes.
  9. Bake the rolls for 20-30min or until they're golden on top.

Raspberry Chocolate Brownies

For all our chocolate lovers out there, this Raspberry Chocolate Brownie recipe is every chocolate lover’s dream. With every bite, you will be met with the perfect combination of both chocolate and raspberry.


  • 1 package Partake Brownie Mix
  • ½ cup water
  • ½ cup neutral-tasting oil
  • ½ cup of muddled raspberries 
  • ½ cup of whole raspberries 


  1. Preheat oven to 350 degrees.
  2. Grease an 8-inch square pan.
  3. Whisk together the oil and water before adding the brownie mix.
  4. Add muddled raspberries to the batter and then spread batter evenly in greased pan.
  5. After brownie batter has been spread evenly in the pan, top with whole raspberries for a pop of color.
  6. Bake until set, 25-30 minutes in a metal pan and 35 minutes in a glass pan. A toothpick inserted into the center should come out clean.
  7. Let Brownies cool slightly (8-10 minutes) before diving in.
  8. Enjoy!

Vegan & Gluten Free Pot Pie

For the savory lovers who want to celebrate National Bake Week, whip up this warm and flakey pot pie recipe for lunch or dinner.



  • Partake Pizza Crust Baking Mix
  • 1 cup water
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1-½ tbsp active dry yeast (optional)
  • ½ tsp onion powder (optional)
  • ½ tsp garlic powder (optional)


  • 8 oz super or extra firm tofu
  • 3 tbsp olive oil, divided
  • 1 small yellow onion, diced
  • 1 celery rib, diced
  • 1 carrot, diced
  • 2 cloves garlic, crushed
  • 1 Russet potato, diced
  • 1/4 cup gluten-free all-purpose flour
  • 2 tsp nutritional yeast
  • 2 tbsp soy sauce
  • 1 1/4 cups vegetable broth
  • 1/2 cup fresh or frozen peas
  • 1 tsp finely chopped sage
  • 1 tsp thyme leaves
  • Salt and pepper

    Equipment: 2 (12-ounce) ramekins


For the filling

  1. Preheat oven to 400 degrees.
  2. Cut tofu into 1/3-inch dice and press between clean kitchen towels or paper towels to absorb excess water.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat and
    cook tofu until golden on all, or most, sides. Remove tofu from the
    skillet and set aside.
  4. Heat remaining 2 tablespoons of olive oil in the same skillet. Add onion,
    celery, carrot, and garlic and sauté until onion is translucent.
  5. Add potato to the skillet and cook, stirring frequently, until tender but
    not mushy.
  6. Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.
  7. Add vegetable broth and stir until combined, scraping all the browned
    bits from the bottom of the pan. 
  8. Add tofu, peas, sage, and thyme and stir until combined.
  9. Remove from heat and season to taste with salt and pepper.

For the crust

  1. Prepare the Pizza Crust as instructed on the package.
  2. Quickly shape the dough into a ball and flatten into a disk.
    Place on a floured surface a roll out to 1/8 inch thick.
  3. Place the ramekins upside-down over the dough and use a
    knife to cut out circles about 1/2 inch larger on all sides.

To assemble and bake

  1. Divide the tofu and vegetable mixture between the
  2. Place a dough round over each ramekin and tuck the
    sides under to form a thicker crust around the edge.
    Press to seal around the edges of the dishes
    and crimp with a fork. Cut a slit in the middle.
  3. Bake in the oven until golden and bubbly, about
    30 minutes.
  4. Let sit for about 5 minutes before serving.
  5. Enjoy!

Plant-based Egg & Chorizo Breakfast Pizza

Don’t worry fam, we’ve got you covered for your breakfasts this week as well. Try this plant-based breakfast pizza for this week’s brunch.


For the pizza crust

  • 1 package Partake Pizza Crust Baking Mix
  • 1 cup water
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 ½ tbsp active dry yeast (optional)
  • ½ tsp onion powder (optional)
  • ½ tsp garlic powder (optional)

For the toppings

  • 1 ½ cups mozzarella cheese
  • 2 tbsp chopped green onion (more if desired)
  • ⅓ cup soy chorizo 
  • ¼ cup chopped bell peppers (optional)
  • ¼ cup diced tomatoes
  • 3 eggs
  • 1 tsp parsley

*Make adjustments based on your dietary restrictions and as needed.


  1. Preheat oven to 400 degrees F.
  2. In a bowl, dissolve yeast (if using) in warm water. Let stand until foamy, about 5 minutes.
  3. Stir in mix, olive oil, apple cider vinegar, garlic powder (if using), and onion powder (if using) and form into a tight ball. Allow to sit for 10 minutes.
  4. Roll dough out onto a flat surface, pressing out with oiled hands if sticking, and allow it to sit for 10 more minutes. 
  5. Bake crust for 12 minutes.
  6. Add cheese in an even layer, then top with the rest of your toppings except for the eggs.
  7. Return to oven for another 10-12 minutes. 
  8. Heat olive oil in a small nonstick skillet over medium-high heat. Add eggs and cook until about ¾ done. The white should be set enough to remove the eggs from the pan but not completely firm. Season with salt and pepper. 
  9. Remove eggs from skillet and slide onto the pizza. Return the pizza to the oven and cook until the egg whites are set and yolks are runny (2 to 3 minutes).
  10. Let pizza cool for 5 minutes before serving. Enjoy!

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