Bready or Not

Bready or Not recipe blog

Bready or Not: High Fiber Muffins

Posted by on Jun 20, 2018 in Blog, Bready or Not, breakfast, healthier, muffin | 0 comments

These High Fiber Muffins are a delicious way to start your day!

Bready or Not: High Fiber Muffins

When I was challenged to make high-fiber muffins, this turned out to be more of a challenge than I anticipated. I wanted them to be delicious but to include ingredients I already had in the kitchen.

Bready or Not: High Fiber Muffins

In other words, I didn’t want to order some fancy high fiber mix-ins that I would never use again.

Bready or Not: High Fiber Muffins

I found a good base recipe from King Arthur Flour and set to work modifying it. Instead of Hi-Maize Fiber, I tried almond flour. I switched in white whole-wheat flour instead of all-purpose flour.

Bready or Not: High Fiber Muffins

When the topping portion of the recipe made way, way too much, I tested out reduced amounts in my next attempt. I judged how well the muffins held up after being frozen for weeks.

Bready or Not: High Fiber Muffins

The end result in a higher-fiber muffin recipe that’s light, cakey and delicious.

Note that the muffin tops will get soggy after about two days at room temperature. Make them last a lot longer by freezing them! Remove the paper liners and set muffins on waxed paper to freeze, then store them in a gallon bag or other freezer-safe container.

Bready or Not: High Fiber Muffins

Modified from King Arthur Flour.

Bready or Not: High Fiber Muffins

Bready or Not: High Fiber Muffins

These high-fiber muffins are light and cakey and packed with good things! Store them at room temperature for a day or two, or freeze to make them last longer.

  • Muffins:
  • 1 1/2 cups white whole wheat flour
  • 2/3 cup white sugar
  • 3/4 cup almond flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon King Arthur Flour Cake Enhancer, optional
  • 1/3 cup milk or half & half
  • 3/4 cup (one standard single cup) Greek vanilla or fruit-flavored yogurt (not nonfat)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (half stick) unsalted butter, melted
  • 1 cup dried fruit such as golden raisins
  • Topping:
  • 2 Tablespoons white whole wheat flour
  • 2 Tablespoons white sugar
  • 1/4 cup old-fashioned (rolled) oats
  • 1/2 teaspoon cinnamon
  • 3 Tablespoons unsalted softened butter

Preheat oven at 400-degrees. Place muffin liners in pan and apply nonstick spray.

In a big bowl, whisk together the flour, sugar, almond flour, baking powder, salt, and cake enhancer (if using). Mix in the milk, yogurt, eggs, and vanilla, followed by the melted butter. Stir in the dried fruit until just distributed.

Using a muffin scoop or heaping spoonfuls, fill muffin cups until mostly full.

Combine topping ingredients. Spoon onto the top of each muffin and lightly press in with fingertips.

Bake muffins for 16 to 18 minutes, until lightly domed and center muffin passes the toothpick test. Immediately remove them from the pan to cool on a rack.

Store in a sealed container at room temperature for up to two days; after that, tops will start to get soggy, though muffins will still taste good. To freeze, remove paper liners and place on a wax-paper lined pan in freezer. Then place in gallon freezer bag or plastic container to store in freezer up to several weeks.

OM NOM NOM!

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Bready or Not: No-Bake Peanut Butter Pretzel Fudge

Posted by on Jun 13, 2018 in Blog, Bready or Not, chocolate, fudge, no-bake dessert | 0 comments

These easy-to-make No-Bake Peanut Butter Pretzel Fudge pieces are basically like homemade candy bar bites.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

They are a fantastic combination of savory, salty, sweet, and crunchy. They have it all going on.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

Plus, you don’t even have to turn on the oven–just a food processor, microwave, and maybe a stand mixer. The fridge does all the lengthy work.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

These went over so well at my husband’s work that a guy immediately logged onto my website via his phone to try to find the recipe. Uh, sorry, dude. There is quite a lead time between the initial baking/making and the online post.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

However, by his enthusiasm, maybe he’ll find this post is worth the long wait.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

Modified from America’s Test Kitchen, Christmas Cookies 2013.

 

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

These no-bake fudge bites are kinda like candy bars with an incredible combination of savory, salty, sweet, and crunchy. They require almost no labor, but will need several hours of chill time in the fridge.

  • Fudge:
  • 5 ounces salted thin pretzel sticks broken into pieces (2 cups, divided)
  • 12 Tablespoons unsalted butter, melted
  • 1 1/2 cups creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups confectioners' sugar
  • Chocolate Ganache:
  • 3 Tablespoons unsalted butter
  • 3 1/2 ounces bittersweet or semi-sweet chocolate chips
  • 1 Tablespoon light corn syrup

Line an 8x8 or 9x9-inch pan with aluminum foil and apply nonstick spray.

In a food processor, process 1 cup of broken pretzels until finely ground. Stir together the pretzel crumbs and melted butter in a large mixing bowl and let sit to cool a few minutes.

Add peanut butter, vanilla extract, and salt to the butter mixture, and mix until the peanut butter is smooth. Slowly mix in the confectioners' sugar until it all comes together. Add the additional 1 cup of pretzel sticks and stir to combine.

Transfer the mix to the prepared pan and spread into an even layer. Cover surface directly with plastic wrap or waxed paper and smooth out more, then stash in fridge for 30 minutes.

Microwave the three ganache ingredients at 50% power, stirring often, until melted and smooth. This will total about 1 minute or so. Let cool slightly.

Remove plastic cover from atop the fudge and use an uneven spatula to spread ganache on top.

Chill pan for about 4 hours. Use the foil sling to lift contents from pan and onto a cutting board to parcel into bars.

Keeps well in fridge for days in a sealed container.

OM NOM NOM!

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Bready or Not: Lemon Shortbread Bites

Posted by on Jun 6, 2018 in Blog, Bready or Not, cookies, lemon | 0 comments

If you love lemon, brace yourself. These Lemon Shortbread Bites are small, delicious, and poppable like potato chips.

Bready or Not: Lemon Shortbread Bites

This recipe would be perfect for a potluck or picnic or shower. Anywhere where you need small cookies that aren’t necessarily filling… if you manage to restrain yourself.

Bready or Not: Lemon Shortbread Bites

These things are sandy and light in texture, and the lemon glaze gives a refreshing, bright flavor that isn’t hardcore sweet.

Bready or Not: Lemon Shortbread Bites

That’s what makes these so dangerous. They are cookies you can easily grab by the handful.

Bready or Not: Lemon Shortbread Bites

If you have clear vanilla extract, that’s ideal for this recipe so that it doesn’t tint the glaze. But regular ol’ vanilla will certainly do.

Bready or Not: Lemon Shortbread Bites

I don’t know how long these cookies will keep. They tend to vanish rather quickly.

Bready or Not: Lemon Shortbread Bites

Modified from Pink Cake Plate.

 

Bready or Not: Lemon Shortbread Bites

Bready or Not: Lemon Shortbread Bites

Be warned: this recipe makes dangerously-addictive lemony bites of shortbread! The recipes will make anywhere from 45 to 64 cookies, depending on how you slice up the dough, but keep in mind they will spread in the oven. For the glaze, use a clear vanilla extract, if possible, to keep the glaze white rather than tinted.

  • Cookies:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1 teaspoon lemon extract
  • zest of 1 lemon
  • Glaze:
  • 1/2 cup confectioners' sugar
  • 1/2 Tablespoon lemon juice (more as needed)
  • 1/2 teaspoon vanilla extract (clear, if available)
  • yellow or white sanding sugar, optional

In a large bowl, beat together butter and sugar until fluffy. Gradually add in the flour, lemon extract, and zest.

Lay out plastic wrap. Dump dough onto the surface and form into a 6-inch square about 3/4 inch thick. Completely wrap dough and set in fridge for at least two hours or overnight.

Preheat oven to 325-degrees. Using a knife or bench knife, cut dough into small squares; note that they will spread in the oven. Set up on parchment-covered cookie sheet, with cookies spaced out.

Bake 22 to 26 minutes, or until cookies are set and turning golden. Use parchment to slide them onto another surface to cool or let cool on cookies sheet.

Mix confectioners' sugar, lemon juice, and vanilla extract, until it forms thick but oozy consistency. Drizzle glaze over cookies. If desired, immediately sprinkle sanding sugar on top to create a glittery shine.

OM NOM NOM!

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Bready or Not Original: Apple Butter Bars

Posted by on May 30, 2018 in apples, Blog, blondies, Bready or Not, breakfast | 0 comments

Last month I shared a recipe for Apple Butter Oatmeal Bars. This time around, I’m sharing easy and straightforward Apple Butter Bars.

Bready or Not Original: Apple Butter Bars

This is a totally original recipe out of necessity. I tried another recipe, and ended up with a crumbly mess. Therefore, I decided to adapt my Lemon Cheesecake Bar recipe.

Bready or Not Original: Apple Butter Bars

That attempt turned out perfect. It’s fast to make, as you don’t have to bake in stages, and the end result was cohesive.

Bready or Not Original: Apple Butter Bars

Do note that these are best chilled. They will get softer if kept at room temperature for a while.

Bready or Not Original: Apple Butter Bars

The taste is phenomenal. The crumb layers taste like vanilla shortbread, with a sporadic crunch from nuts. The thin layer of apple butter adds just the right about of spice and flavor.

Bready or Not Original: Apple Butter Bars

This would be great with other fruit butters, too!

Bready or Not Original: Apple Butter Bars

Bready or Not Original: Apple Butter Bars

This easy recipe will produce a large dish of delicious Apple Butter Bars. The crumb topping tastes like vanilla shortbread, while the thin apple butter layer adds just the right amount of spice and sweetness.

  • 2 cups all-purpose flour
  • 1 cup walnuts, chopped finely
  • 1 cup confectioners' sugar
  • 1 1/2 sticks (12 Tb) unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1 1/2 cups apple butter or other fruit butter

Preheat oven at 350-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray or butter.

In a large bowl, blend together flour, walnuts, confectioners' sugar, butter, and vanilla, until it is crumbly. Reserve 1 1/2 cups of crumbs; press the rest into the ready pan.

Bake for 18-20 minutes, until the edges are turning golden brown and crust is set.

Pour apple butter over crust and smooth to edges. Crumble reserved flour mixture all over the top. Return the pan to the oven and bake for another 20 to 25 minutes.

Cool to room temperature then chill in fridge. Use foil to lift out bars to slice. Store in sealed container in the fridge for maximum flavor and cohesiveness.

OM NOM NOM!

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Bready or Not: Maple Pound Cake

Posted by on May 23, 2018 in Blog, Bready or Not, breakfast, bundt, cake, maple | 0 comments

This bundt cake tastes just like a fluffy pancake with maple syrup. I am dead serious.

Bready or Not: Maple Pound Cake

On this date, my 18th anniversary, I celebrate by sharing this amazing not-a-pancake-but-tastes-like-pancake cake. It’ll blow your mind.

Bready or Not: Maple Pound Cake

The original recipe was from King Arthur Flour, but I turned it into a poke cake because I didn’t want all the glaze on the outside. I wanted to infuse it. I wanted the dough to marinate in glorious maple.

Bready or Not: Maple Pound Cake

If you love maple, this is your new favorite pound cake.

Bready or Not: Maple Pound Cake

This would be great for breakfast if you need to feed a crowd. Bake this up the day before, and slice this up in the morning. No fussing over individual pancakes! Just eat more cake!

Bready or Not: Maple Pound Cake

Plus, no worries about leftovers. Bundt cakes like this are awesome because you can cut them into slices, freeze them up waxed paper, then transfer them to a freezer bag or container. Thaw them to eat, or zap them in the microwave straight from the freezer.

Bready or Not: Maple Pound Cake

In case it didn’t come across, you should know that this cake is awesome. You should make it.

Modified from King Arthur Flour.

Bready or Not: Maple Pound Cake

Bready or Not: Maple Pound Cake

This easy-to-make bundt cake tastes just like pancakes slathered in maple syrup! It’s perfect for breakfast or dessert. Bake it the day before, and conveniently feed a crowd for breakfast.

  • Cake
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2/3 cup light brown sugar, packed
  • 2 large eggs
  • 1/2 cup real maple syrup
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple flavor
  • Glaze
  • 2 Tablespoons unsalted butter
  • 1/4 cup real maple syrup
  • 1/4 cup water

Preheat oven at 350-degrees. Grease a 9-or-10-cup bundt pan.

In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.

In a big mixing bowl, beat together the butter and brown sugar until light and fluffy. Add eggs one at a time, scraping sides of bowl in between. Pour in the maple syrup.

Mix in half the flour mixture. Then stir in the sour cream, vanilla, and maple flavor. Add the rest of the flour mix, until everything is just combined.

Pour into the prepared pan. Bake for 45 to 50 minutes, until a cake tester inserted into the middle comes out clean. Let cool on rack for 10 minutes, then invert the cake onto the rack. Don't wash the pan! Set it aside for now.

After an hour and a half--or longer--begin making the glaze. In a medium saucepan, combine all three glaze ingredients. Bring it a rapid boil, then reduce to a simmer for 5 to 8 minutes, until it thickens to a syrupy consistency. Remove pan from heat.

Carefully invert the cooled cake into the pan again. Use a chopstick or skewer to stab all over the cake. Slowly spoon or pour about half the glaze into the holes and edges. Let it rest a few minutes. Invert the cake again onto the cake pan base or a storage plate. Again, stab the top of the cake to create holes, then spoon the rest of the glaze on. Can also use a basting brush to cover the exterior of the cake and sweep up any drippings.

Store cake covered at room temperature. Slices can also be frozen.

OM NOM NOM!

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Bready or Not: Maple-Glazed Cinnamon Chip Bars

Posted by on May 16, 2018 in Blog, blondies, Bready or Not, cookies, maple | 0 comments

Most of the sweet treats I make go with my husband to his work. These Maple-Glazed Cinnamon Chip Bars left everyone there dazzled and amazed.

Bready or Not: Maple-Glazed Cinnamon Chip Bars

I confess, they turned out even better than I anticipated, too, though I knew from the start they combine many of my favorite things: soft and chewy blondie bars, cinnamon chips, more cinnamon and sugar on top, and a touch of maple glaze.

Bready or Not: Maple-Glazed Cinnamon Chip Bars

I actually debated whether or not the glaze was necessary. Would it be too sweet?

Bready or Not: Maple-Glazed Cinnamon Chip Bars

I soon found out that no, the glaze was not too sweet. It adds just a little extra oomph to complement the existing sweetness in the bars.

The bars travel keep and travel well, too. I kept them chilled in the fridge–I live near Phoenix, after all, my kitchen tends to be warm year-round–in sealed containers, with waxed paper between stacked layers. We found the bars were amazing after three days, but it’s kind of a miracle they lasted even that long.

Bready or Not: Maple-Glazed Cinnamon Chip Bars

These things are GOOD. Really good. Even by Bready or Not standards.

Modified from Taste of Home 13×9 Holiday Special Issue, 2015.

Bready or Not: Maple-Glazed Cinnamon Chip Bars

Bready or Not: Maple-Glazed Cinnamon Chip Bars

These stunning bars are a cinnamon-lovers dream, sweet but not too sweet. This is an easy dessert that will stun people.

  • Bars
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup cinnamon baking chips
  • Topping
  • 1 Tablespoon white sugar
  • 1 teaspoon cinnamon
  • Glaze
  • 1/2 cup confectioners' sugar
  • 3 Tablespoons maple syrup
  • 1/2 teaspoon vanilla extract

Preheat oven at 350-degrees. Line a 13x9 baking pan with aluminum foil and apply nonstick spray.

In a large bowl, cream together butter and brown sugar, followed by the eggs and vanilla.

In a separate bowl, sift together flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture. Fold in the cinnamon chips.

Spread batter in the pan. Combine the topping ingredients and sprinkle them all across the top of the batter.

Bake for 20 to 25 minutes, until golden brown and the middle passes the toothpick test. Cool completely in pan on a wire rack.

To make the glaze, combine all three ingredients in a small bowl until smooth in texture. Drizzle over top of bars and let set for fifteen minutes.

Use foil to lift contents onto cutting board. Slice into bars. Store in an airtight container between layers of wax paper, either at room temperature or refrigerated.

OM NOM NOM!

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