Bready or Not

Bready or Not recipe blog

Bready or Not Original: Pumpkin Raisin Cookies

Posted by on Oct 16, 2019 in Blog, Bready or Not, cookies, pumpkin | 0 comments

Pumpkin Raisin Cookies! These delicious treats combine a lot of fall flavors.

Bready or Not Original: Pumpkin Raisin Cookies

I don’t know why I never thought to pair raisins and pumpkin in cookies before. After all, I’ve used them together in bread.

These cookies are all the more delicious because of the use of pumpkin pie spice. That mix is obviously good with pumpkin, but wow, does it go well with raisins!

Bready or Not Original: Pumpkin Raisin Cookies

On the subject of raisins, I am biased toward golden raisins, but really, you can use whatever seedless variety you wish.

Bready or Not Original: Pumpkin Raisin Cookies

Also, using golden raisins makes it less likely that hungry people will endure Cookie Betrayal Syndrome (CBS). This is the condition wherein people who hate raisins accidentally ingest raisins in cookies because they think the raisins are really chocolate chips.

Bready or Not Original: Pumpkin Raisin Cookies

Good bakers are honest bakers. Golden raisins are usually pale enough in color that they won’t mislead people.

Bready or Not Original: Pumpkin Raisin Cookies

Besides, maybe, just maybe, people who’ve endured CBS will think these cookies look so good they’ll give them a try, even knowing what they contain.

Bready or Not Original: Pumpkin Raisin Cookies

These chewy cookies partner up pumpkin, raisins, and pumpkin pie spices in a delicious new way. Enjoy them through the fall and all the year long! NOTE: the dough needs to chill for at least a few hours prior to baking.
Course: Dessert, Snack
Keyword: cookies, pumpkin
Author: Beth Cato

Ingredients

Cookies

  • 1 cup unsalted butter 2 sticks, softened
  • 1 1/2 cups white sugar
  • 1/2 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 egg room temperature
  • 2 2/3 cups all-purpose flour
  • 3/4 cup golden raisins

Topping

  • 1/2 cup white sugar
  • 1 Tablespoon pumpkin pie spice

Instructions

  • In a large bowl, beat the butter until creamy. Add the sugar, pumpkin, vanilla, baking powder, pumpkin pie spice, and salt. Thoroughly combine. Beat in the flour, then fold in the golden raisins. Cover with plastic wrap and chill for at least two hours; this is necessary, as the dough is very sticky, and it's even stickier when warm
  • Preheat oven at 350-degrees. In a small bowl, combine the two topping ingredients. Use a tablespoon (a scoop doesn't work well with such sticky dough) to form 1-inch balls; roll them in the topping mix, and place spaced out in a cookie sheet,
  • Bake for about 10 to 12 minutes, until cookies are set. Let cool on pan for 10 minutes before moving to a rack. Store in a sealed container.

OM NOM NOM!

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    Bready or Not: Chocolate-Swirled Pumpkin Bars

    Posted by on Oct 9, 2019 in Blog, blondies, Bready or Not, brownies, chocolate, pumpkin | 0 comments

    Chocolate-Swirled Pumpkin Bars. Because I will never feature enough iterations of this perfect pairing.

    Bready or Not: Chocolate-Swirled Pumpkin Bars

    Yeah, every year I do a new take (or a couple) on this lovely Voltron-saving-the-galaxy team-up between pumpkin and chocolate. You know why? Because it’s AWESOME. Like Voltron. With a lot less death and destruction.

    Bready or Not: Chocolate-Swirled Pumpkin Bars

    This recipe gets extra oomph from cream cheese, but by no means do these taste like cheesecake bars. Here, the cream cheese adds umami richness rather than straight-out cream cheese flavor.

    Bready or Not: Chocolate-Swirled Pumpkin Bars

    I was amazed by how thick these bars ended up. Really, these are more akin to cake than standard blondies or brownies.

    Bready or Not: Chocolate-Swirled Pumpkin Bars

    Bake these up and brighten someone’s day. You don’t need to summon up Voltron to save a person’s world. Sometimes, baked goods can do the trick.

    Bready or Not: Chocolate-Swirled Pumpkin Bars

    Need more pumpkin X chocolate OTP? Check out past posts on Bready or Not!

    Pumpkin Chocolate Chip Bars
    Pumpkin Nutella Swirl Muffins
    Triple Chocolate Pumpkin Bundt Cake
    Chocolate Chip Pumpkin Shortbread
    Pumpkin Chocolate Chip Bread (2 loaves)

    Bready or Not: Chocolate-Swirled Pumpkin Bars

    This perfectly autumn recipe pairs pumpkin and chocolate with the richness of cream cheese to create thick, moist bars.
    Course: Dessert, Snack
    Keyword: bars, chocolate, cream cheese, pumpkin
    Author: Beth Cato

    Equipment

    • 15x10-x1 jelly roll pan

    Ingredients

    Pumpkin base layer

    • 2 cups all-purpose flour
    • 1 1/2 cups white sugar
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground cloves
    • 4 eggs
    • 15 ounces pumpkin puree
    • 1 cup vegetable oil

    Chocolate swirl

    • 8 ounces cream cheese softened
    • 1/3 cup white sugar
    • 1 egg
    • 1 Tablespoon milk
    • 1/2 cup semi-sweet chocolate chips

    Topping

    • 1/2 cup semi-sweet chocolate chips

    Instructions

    Prepare the base layer

    • Preheat oven at 350-degrees. Line a jelly roll pan (15x10x1) with aluminum foil, making sure the edges are covered. Add nonstick spray or grease.
    • In a large bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Add the four eggs, the pumpkin, and oil. Pour into the prepared pan.

    Start the chocolate swirl

    • Microwave 1/2 cup of chocolate chips, zapping in short increments and stirring well between each pass, until it is melted. Set aside.
    • In a mixing bowl, beat the cream cheese with the sugar; it's okay if it's still a little lumpy. Follow up with the one egg, milk, and melted chocolate. Dollop the chocolate mixture atop the pumpkin batter. Use a narrow spatula or butter knife to swirl layers together in a marbled effect. Sprinkle the remaining chocolate chips on top.
    • Bake 25 to 30 minutes, until it looks puffed and the middle passes the toothpick test. Cool on a rack for at least an hour, then chill in fridge before cutting. This will make it easier to cut.
    • Use foil to lift onto a cutting board. Slice into bars then store chilled in a sealed container with waxed paper between stacked layers.

    OM NOM NOM!

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      Bready or Not: Buttery Pumpkin Cookies

      Posted by on Oct 2, 2019 in Blog, Bready or Not, cookies, pumpkin | 0 comments

      It’s October! That means Bready or Not resumes its traditional month of pumpkin recipes, starting with these Buttery Pumpkin Cookies.

      Bready or Not: Buttery Pumpkin Cookies

      These cookies are a dream come true for pumpkin lovers. They are soft and tender, like handheld cake, really.

      Bready or Not: Buttery Pumpkin Cookies

      But of course, the cookies are better with a little extra sweetness. These babies need ICING–a brown sugar icing that comes together quickly on the stovetop.

      Bready or Not: Buttery Pumpkin Cookies

      This is a recipe to make to share: the end result is about 70 tablespoon-sized cookies!

      Bready or Not: Buttery Pumpkin Cookies

      Modified from Fall Baking 2016 from Better Homes & Gardens.

      Bready or Not: Buttery Pumpkin Cookies

      There are more pumpkin recipes to look forward to this month! Here’s the full schedule:
      Buttery Pumpkin Cookies (today)
      Chocolate Swirl Pumpkin Bars
      Pumpkin Raisin Cookies
      Pumpkin Chocolate Cake
      Pumpkin-Ginger Coffee Cake

      Bready or Not: Buttery Pumpkin Cookies

      This recipe makes about 70 frosted cookies, each loaded with pumpkin and spice and topped with a perfect complement of brown sugar icing. Note that the frosting amount should be just adequate to top the cookies, but if a few cookies remain naked, that's no tragedy. They are good by themselves, too!
      Course: Dessert
      Keyword: cookies, pumpkin
      Author: Beth Cato

      Ingredients

      Cookies

      • 1 cup unsalted butter 2 sticks, room temperature
      • 2 cups white sugar
      • 2 teaspoons baking powder
      • 2 teaspoons baking soda
      • 3 teaspoons pumpkin pie spice
      • 1 teaspoon salt
      • 2 eggs
      • 2 teaspoons vanilla extract
      • 15 oz can pumpkin puree
      • 4 cups all-purpose flour

      Brown sugar icing

      • 1/2 cup unsalted butter
      • 1/2 cup brown sugar packed
      • 1/4 cup milk or half & half
      • 1 teaspoon vanilla extract
      • 3 cups confectioners' sugar

      Instructions

      • Preheat oven at 350-degrees. Line a large cookie sheet with parchment paper.
      • In a large bowl, beat the butter until creamy. Mix in the white sugar, baking powder, baking soda, pumpkin pie spice, and salt. Beat until fluffy, scraping bowl as needed. Add the eggs and vanilla, followed by the pumpkin. Mix in the flour until just combined.
      • Use a tablespoon scoop to dole out dough onto the cookie sheet, spacing out to allow for expansion. Bake for 12 to 15 minutes, until tops are set and edges golden. Cool on wire rack.
      • Once cookies are completely cool, make the icing. In a small saucepan, cook the butter and brown sugar, stirring constantly until sugar is dissolved. Stir in the milk and vanilla. Mix in the confectioners' sugar until smooth, adding more if necessary to reach a spreadable consistency. Use the back of a spoon to spread the icing onto the cookies. If the icing in the pot begins to harden, stir in a few drops of hot water to make it pliable again.
      • Store cookies in a sealed container, with waxed paper or parchment between the layers.
      • OM NOM NOM!
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      Bready or Not: Fudgy Chocolate Gluten-Free Cake

      Posted by on Sep 25, 2019 in Blog, Bready or Not, brownies, cake, chocolate, gluten-free | 0 comments

      This incredible Fudgy Chocolate Cake is like a great big grown-up brownie.

      Bready or Not: Fudgy Chocolate Gluten-Free Cake

      While this can’t be said to be healthy, it IS gluten free, so makes for a wonderful treat for people with that dietary restriction.

      Bready or Not: Fudgy Chocolate Gluten-Free Cake

      It also keeps very well. I sliced it up and kept pieces stored in the fridge for over a week. They never dried out or lost flavor.

      Bready or Not: Fudgy Chocolate Gluten-Free Cake

      Even better, this cake can be frozen to last longer. Freeze slices on waxed paper and keep stored in a plastic container or freezer bag. Defrost in fridge when you want to indulge!

      Bready or Not: Fudgy Chocolate Gluten-Free Cake

      This cake is delicious by itself, but you could easily dress it up with fresh strawberries, cherries, or raspberries, and/or a scoop of vanilla ice cream–all of which are gluten-free as well, of course.

      Bready or Not: Fudgy Chocolate Gluten-Free Cake

      Modified from Allrecipes Magazine February/March 2015.

       

      Bready or Not: Fudgy Chocolate Gluten-Free Cake

      This gluten-free chocolate cake includes basic ingredients and is fast to make, to delicious results. The cake keeps well in the fridge and can be frozen as well.
      Course: Dessert, Snack
      Keyword: cake, chocolate, gluten free
      Author: Beth Cato

      Ingredients

      • 1/2 cup cocoa powder sifted, plus more to dust pan
      • 4 ounces semisweet chocolate chips
      • 1/2 cup unsalted butter
      • 3/4 cup white sugar
      • 3 eggs beaten
      • 1 teaspoon vanilla extract
      • confectioners' sugar for top, optional

      Instructions

      • Preheat oven at 300-degrees. Cut parchment to fit in the bottom of an 8-inch cake pan. Grease pan. Set parchment inside. Grease again. Dust paper and sides of pan with cocoa.
      • In a large microwave-safe bowl, heat chocolate and butter in short bursts, stirring well between each pass, until smooth. Stir in cocoa powder followed by sugar, eggs, and vanilla. Pour into prepared pan.
      • Bake about 40 minutes, until cake begins to pull away from the sides of the pan; a toothpick inserted in the center should come out just slightly wet. Cool in pan for 20 minutes, then invert onto a rack. Remove the parchment, then invert again onto a plate to cool for at least an hour before cutting. Sprinkle with confectioners' sugar, if desired.
      • Keep cake covered by plastic wrap in fridge; keeps well as long as a week. Cake can be sliced and frozen for later enjoyment.
      • OM NOM NOM!
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      Bready or Not Original: Easy Blueberry Pie Bars

      Posted by on Sep 18, 2019 in Blog, blondies, blueberry, Bready or Not, breakfast, cookies | 0 comments

      These Easy Blueberry Pie Bars taste like blueberry cobbler in a tidier, more compact form. They are DELICIOUS.

      Bready or Not Original: Easy Blueberry Pie Bars

      Yeah, yeah, I share a lot of good recipes on here, but these are seriously amazing.

      Bready or Not Original: Easy Blueberry Pie Bars

      The recipe is pretty straightforward, too. Make the shortbread crust. Press it down. Bake. Mix up the middle ingredients, folding in the blueberries last. Sprinkle reserved crust on top. Bake. Enjoy.

      Bready or Not Original: Easy Blueberry Pie Bars

      I like that this recipe only requires a pint of blueberries, too. During the summer, I can often find a little 12 ounce clamshell container on sale for under a buck!

      Bready or Not Original: Easy Blueberry Pie Bars

      These bars keep well for as long as three days, maybe longer, in a sealed container in the fridge. They make for a great dessert, but they’d be great for breakfast, too.

      Bready or Not Original: Easy Blueberry Pie Bars

       

      Bready or Not Original: Easy Blueberry Pie Bars

      A Bready or Not Original. These delicious treats taste like a blueberry cobbler in convenient bar form!
      Course: Breakfast, Dessert, Snack
      Keyword: bars, blueberries, pie
      Author: Beth Cato

      Ingredients

      Crust

      • 2 cups all-purpose flour
      • 3/4 cup white sugar
      • 1/8 teaspoon salt
      • 1 cup unsalted butter 2 sticks

      Filling

      • 2 eggs room temperature
      • 1 cup white sugar
      • 1/3 cup all-purpose flour
      • 1/8 teaspoon salt
      • 1/2 cup sour cream or plain or vanilla Greek yogurt
      • 1 teaspoon vanilla extract
      • 1 pint fresh blueberries 12 ounces

      Instructions

      • Preheat oven at 350-degrees.Line a 9x13 pan with foil and apply nonstick spray.
      • Place flour, sugar, and salt in a large bowl. Add the butter, and use a knife and fork to chop it into crumbles. Measure out 1 cup of this crumb mixture; set aside.
      • Place the rest of the crust mix into the baking dish. Distribute evenly, then compress into a thin layer; a piece of wax paper and a heavy glass work well for this.
      • Bake for 15 minutes. In the meantime, make the filling.
      • Beat eggs, then add in the sugar, flour, salt, sour cream/yogurt, and vanilla. Gently fold in the blueberries.
      • Pour the filling over the prebaked crust. Spread out evenly. Sprinkle the reserved crust mixture over the top.
      • Bake 55 to 60 minutes, until top is golden brown and passes the toothpick test.
      • Cool at room temperature, then chill in fridge to set more firmly. Use foil to lift onto a cutting board to slice into bars. Store in sealed container in fridge with waxed paper or parchment paper between layers. Keeps for at least 3 days.
      • OM NOM NOM!
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      It’s fruitcake-making time!

      Posted by on Sep 16, 2019 in alcohol, Blog, boozy, Bready or Not, cake | 0 comments

      Bready or Not Original: Mini Fruitcake Loaves

      Yes, the subject line is serious, because YES, fruitcake can be delicious–especially if you make it yourself and control the whole process! Follow my Mini Fruitcake Loaves recipe and you’ll see what I mean. Bake these babies now and you’ll have plenty of time to ripen them (that means brushing them down with a simple sugar mix once a week to soak in flavor) in time for holiday festivities.

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