Posts made in April, 2020

Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

Posted by on Apr 29, 2020 in Blog, Bready or Not, breakfast, lemon, pie | 0 comments

To finish off Lemon Month, I present a Lemon Frangipane along with a bonus recipe for Shortcrust Pastry.

Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

What is frangipane? It’s a sweet filling made from almonds. It can be used in cookies, pastries, or–in this case–a shortcrust pie crust.

Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

The nutty flavor of frangipane isn’t upfront in this recipe. This one is really all about lemony freshness, which happens to complement frangipane nicely.

Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

The shortcrust recipe is a good, basic pie crust recipe, one that is doable even for beginning bakers. The dough can be made days or weeks in advance.

Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

I first encountered frangipane on the Great British Bake Off. Since I associated it with fancy bakes, I was a bit intimidated about trying it myself, but this recipe makes it straightforward.

Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

The end result is a lemony fresh frangipane with a crisp, delicious homemade crust. A crust that, thanks to being blind-baked first, should not have a soggy bottom.

Bready or Not Original : Sweet Shortcrust Pastry

This recipe can be made ahead of time and stashed in the freezer for days or weeks, or wrapped up in the fridge for days until ready to be blind-baked. The amount of dough is adequate to fill a 9-inch pie plate (NOT deep dish) or small tart/quiche pan.
Course: Breakfast
Cuisine: European
Keyword: pie
Author: Beth Cato

Equipment

  • food scale
  • parchment paper
  • pie weights

Ingredients

  • 225 grams all-purpose flour
  • 4 Tablespoons confectioners' sugar
  • 150 grams cold butter cut into small cubes
  • 1 large egg beaten
  • 2 Tablespoons cold water plus more as needed

Instructions

  • Mix flour and confectioners' sugar in a large bowl. Add pieces of butter and rub in with fingertips to break into smaller, flatter morsels. Make a well in the middle and add the beaten egg and one tablespoon of water. Use fingers to work in a bit before adding the second tablespoon.
  • Work dough until it begins to lump together! Drizzle in tiny increments of additional water, if needed, to make it cohesive. The dough should be able to come together in a ball, not gluey.
  • Wrap dough in plastic wrap and stash in fridge for at least 20 minutes--or for a few days, or freeze until ready to use.
  • When ready to blind-bake crust, preheat oven at 375-degrees (180 C, Gas 5). Lightly grease pie plate.
  • Lightly flour work surface. Use rolling pin to roll dough into proper size for your pan, at about 1/2 cm thickness. Gently set dough into dish and press into place. Make sure excessive amounts of dough don't stick out over the edge but do NOT trim exactly to edge yet.
  • Cover the pastry surface with parchment paper. Use dried beans or other pie weights to completely fill plate. If using a 9-inch pie plate, bake for 20 to 25 minutes, until crust takes on a light golden color; for a smaller plate, reduce time and monitor color.
  • Use parchment to lift out pie weights. Use a knife to trim excess dough from edge to form a nice, neat line. Follow filling recipe from here on and bake again as necessary.

OM NOM NOM!

    Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

    Frangipane is a European delight that uses ground almonds to make a delicious pastry filling--in this case, a tart that is also full of lemony goodness. This recipe works with a basic 9-inch pie/quiche plate.
    Course: Breakfast, Dessert, Snack
    Cuisine: European
    Keyword: almond, lemon, pie
    Author: Beth Cato

    Equipment

    • 9-inch shallow pie/quiche plate

    Ingredients

    • 1 shortcrust pastry crust already partially baked
    • 2 Tablespoons lemon curd
    • 1/2 cup unsalted butter 1 stick, room temperature
    • 1/2 cup white sugar
    • 2 eggs room temperature
    • 1 1/3 cup ground almonds sifted
    • 2 1/2 Tablespoons all-purpose flour or substitute with extra ground almonds
    • 1 lemon zested and juiced
    • 1 Tablespoon lemon juice
    • 4 Tablespoons milk or half & half

    Instructions

    • Preheat oven at 375-degrees (190C, Gas 5).
    • Warm the lemon curd in the microwave for only 5-10 seconds, long enough to make it looser and more spreadable. Brush all over the bottom of the crust.
    • In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Add almond flour, flour, and lemon zest. Follow up with a tablespoon of lemon juice and the milk. Mix until just cohesive.
    • Pour filling into crust. Bake for 25 minutes, or until it passes the toothpick test in center. If parts of the filling uplift in crazy ways, worry not--it should even out as it cools.
    • Cool pan for an hour at room temperature for an hour to set. Cut into it then, or chill in fridge to enjoy later. Keep stored in fridge with foil covering.

    OM NOM NOM!

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      Bready or Not Classic: Churro Waffles

      Posted by on Apr 24, 2020 in Blog, Bready or Not, breakfast | 0 comments

      I prepared two classic recipes to repost while I was on vacation this summer. That isn’t happening now. Therefore, I’m sharing them earlier with the hope that my fellow #stressbakers can enjoy them. Eat well and stay safe out there!

      Churro Waffles. For real.

      Churro Waffles

      This reprinted Holy Taco Church recipe produces waffles that are sweet, fluffy, decadent, and not the slightest bit healthy. CHURRO WAFFLES, people. These are hardcore churro.

      Churro Waffles

      This recipe is amazingly easy. As typed up below, it makes three big waffles in your waffle iron. Double or triple to feed a crowd or stash extras to freeze. You won’t need extra pats of butter on top, and you’ll probably need just a minimal amount of maple syrup, dulce de leche, or chocolate sauce. Heck, even dip these in something like Nutella.

      Churro Waffles

      Be crazy. Be churro-y. Dip your whole day in cinnamon and sugar.

      Churro Waffles

      Bready or Not: Churro Waffles

      These hardcore churro waffles are fluffy, decadent, and coated with butter, cinnamon, and sugar. You likely won't need to add much (or any) extra butter or maple syrup. You also might need to wear sweatpants today. Recipe makes 3 large waffles, so double or triple the recipe to feed a group!
      Course: Breakfast
      Cuisine: Mexican
      Keyword: churros, waffles
      Author: Beth Cato

      Ingredients

      • 1 cup all-purpose flour
      • 1/2 teaspoon salt
      • 2 teaspoons baking powder
      • 1 Tablespoon white sugar
      • 2 shakes cinnamon
      • 1 egg
      • 3/4 cup milk or almond milk
      • 3 Tb unsalted butter melted
      • 1/2 teaspoon vanilla extract

      Topping:

      • 1/2 cup white sugar
      • 1 Tb cinnamon
      • 1/4 cup melted butter

      Instructions

      • In a large bowl, mix together flour, salt, baking powder, sugar, and cinnamon. Melt the 3 tablespoons of butter so they can cool a few minutes. Preheat waffle iron.
      • In a separate bowl, beat the egg with the milk, melted butter and vanilla extract. Pour the milk mix into the dry ingredients until just combined.
      • Apply non-stick spray to the waffle maker. Use a 1/2 cup to add batter to the iron and close the lid. While the waffle cooks, melt the butter for the topping and in a separate bowl combine the cinnamon and sugar.
      • Remove the waffle from the iron. Brush butter all over a side, then sift or spoon the cinnamon and sugar over it. Flip over waffle and repeat. Add more batter to the waffle iron and repeat the process.
      • OM NOM NOM!
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      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

      Posted by on Apr 22, 2020 in Blog, Bready or Not, breakfast, bundt, cake, cake mix, cheese galore, lemon | 0 comments

      This is a simple-yet-fancy recipe that uses 1) cake mix, 2) a bundt pan, and 3) ends up tasting like a giant lemon Twinkie. YUM.

      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

      This is one of those cakes that looks like it requires tons of works, but it really doesn’t. Because of the addition of fresh lemon and lemon curd, the chemical taste of cake mix is completely masked, too.

      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

      The filling is an easy step, too. I hate piping, but it was not prob here. I used a gallon Ziploc, snipped off the corner, ta-da!

      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

      This cake would be great for breakfast, brunch, snack, or dessert. Whenever, really.

      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

      Make this when you have numerous people to share with. It’s just so, so tempting and delicious. Like Twinkies. BUT BETTER.

      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

      This recipe is over halfway through my April of lemon recipes!
      Lemon Sour Cream Bundt Cake
      Glazed Lemon Ginger Bars
      Cranberry Lemon Biscotti
      Cream Cheese Stuffed Lemon Bundt Cake [today]
      Lemon Frangipane

      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

      Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake

      This Bready or Not Original recipe is super-easy with a fancy result that tastes like a giant lemon Twinkie!
      Course: Breakfast, Dessert, Snack
      Keyword: bundt cake, cake, cream cheese, lemon
      Author: Beth Cato

      Equipment

      • large bundt pan

      Ingredients

      Filling

      • 8 ounce cream cheese 1 box, softened
      • 1/4 cup white sugar
      • 1 large lemon zested and juiced

      Cake

      • 1/4 cup unsalted butter softened
      • 3 eggs room temperature
      • 1 box yellow cake mix
      • 3/4 cup lemon curd

      Glaze

      • 1 cup confectioners' sugar
      • 1 Tablespoon lemon juice
      • 1 Tablespoon lemon curd

      Instructions

      Make the filling

      • In a small bowl, mash together the cream cheese, white sugar, lemon zest and 1 Tablespoon of lemon juice; reserve the remaining juice for the glaze. Once the filling is combined, spoon it into a piping bag with large tip or a gallon Ziploc bag with the corner cut off.

      Make the cake

      • Preheat oven at 350-degrees. Apply nonstick spray to a large bundt pan.
      • In a big bowl, cream together the butter and eggs. Add the cake mix, scraping bottom of bowl as needed. Add the lemon curd, beating until mix turns fluffy.
      • Spoon about half the cake mix into the prepared pan. Pipe the filling in a circle around the top of the batter. Try to keep the filling from touching the sides. Add the rest of the batter on top and smooth it out.
      • Bake for 40 to 45 minutes, until the middle passes the toothpick test.
      • Cool on a wire rack about 20 minutes, then invert the cake onto a wire rack to completely cool.

      Make the glaze

      • Whisk together the confectioners' sugar, 1 Tablespoon lemon juice, and 1 Tablespoon lemon curd to form a thick yet oozy glaze. If necessary, add more juice or water to thin, or more confectioners' sugar to thicken. Drizzle atop cake.
      • Store under a cake dome or plastic wrap in fridge.

      OM NOM NOM!

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        InterGalactic Medicine Show now available to read online, for free

        Posted by on Apr 21, 2020 in anthology:story, Blog, online publication | 0 comments

        InterGalactic Medicine Show was a highly-acclaimed sci-fi and fantasy publication with a 14-year run. It shut down last summer. Most of the stories were available to subscribers only… until now. The full library is now open to the public.

        I tried to get into the magazine for years and finally succeeded with “The Sweetness of Bitter” in issue #35.

        #SFWAPro

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        Bready or Not Original: Cranberry Lemon Biscotti

        Posted by on Apr 15, 2020 in Blog, Bready or Not, breakfast, chocolate, cookies, lemon | 0 comments

        This lemon-themed month needs some breakfast food. How about some Cranberry Lemon Biscotti?

        Bready or Not Original: Cranberry Lemon Biscotti

        The lemon here isn’t hardcore. Zest throughout the dough adds freshness, and the dried cranberries are soaked in the juice to rehydrate. This gives the cranberries an especially pleasant zing.

        Bready or Not Original: Cranberry Lemon Biscotti

        For years, I was intimidated by biscotti, but now I enjoy coming up with a couple new recipes a year. Really, the trickiest thing about this is how sticky the dough is when it’s time to shape it.

        Bready or Not Original: Cranberry Lemon Biscotti

        I like the addition of white chocolate drizzle to add a touch more sweetness, but that’s optional.

        Bready or Not Original: Cranberry Lemon Biscotti

        The end result is a biscotti with a bright, sunny flavor that complements plump, tart cranberries, all in crispy, bready form that’s especially good dunked in coffee or tea!

        This recipe is midway through my April of lemon recipes!
        Lemon Sour Cream Bundt Cake
        Glazed Lemon Ginger Bars
        Cranberry Lemon Biscotti [today]
        Cream Cheese Stuffed Lemon Bundt Cake
        Lemon Frangipane

        Bready or Not Original: Cranberry Lemon Biscotti

        This biscotti is full of bright, sunny flavor complemented by plump, tart cranberries. They are especially good dunked in coffee or tea!
        Course: Breakfast, Snack
        Cuisine: Italian
        Keyword: biscotti, chocolate, cookies, lemon
        Author: Beth Cato

        Ingredients

        • 1 lemon
        • 3/4 cup dried cranberries
        • 2 cups all-purpose flour
        • 1 1/4 teaspoon baking powder
        • 1 teaspoon ground cinnamon
        • 1/4 teaspoon salt
        • 2 eggs
        • 3/4 cup white sugar
        • 1/3 cup vegetable oil
        • 1 teaspoon vanilla extract
        • 1 teaspoon lemon extract
        • 4 ounces white chocolate optional, to drizzle on top

        Instructions

        • Preheat oven at 350-degrees. Zest and juice lemon. Set aside zest, and soak cranberries in juice.
        • Line a large baking sheet with parchment paper.
        • In a medium bowl, mix together flour, baking powder, cinnamon, and salt. Set aside.
        • In a large bowl, beat eggs with white sugar. Add oil, vanilla extract, lemon extract, and zest. Gradually mix in the dry ingredients.
        • Drain lemon juice out of cranberries; discard juice. Fold cranberries into dough to equally distribute.
        • Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
        • Bake for 20 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
        • Bake for another 20 to 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Biscotti should be golden and somewhat crisp.
        • Let biscotti sit out for anywhere from 30 minutes to several hours so that they can cool off and dry out even more.
        • If adding white chocolate on top, melt chocolate in microwave or on stovetop (keep in mind, white chocolate can burn fast!). Use a fork to drizzle chocolate, or dip an end of each biscotti into the chocolate. Let set again for an hour or so, then pack into sealed bags or plastic containers.
        • Biscotti can keep in sealed containers for as long as a month.

        OM NOM NOM!

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