breakfast

Bready or Not: British Flapjacks

Posted by on Jan 22, 2020 in Blog, Bready or Not, breakfast, british, chocolate | 0 comments

Time for flapjacks–British-style flapjacks, which are like American granola bars! This recipe, modified from British baking goddess Mary Berry, is super-easy and delicious.

British Flapjacks

In advance of my big trip to the UK last June, I wanted to make numerous British, Scottish, and French goodies so I could then find the legit thing over there to see if I did it right.

British Flapjacks

I ended up eating a lot of different flapjacks. Not only are they common to find at bakery counters everywhere, but in grocery stores I found a lot of what Americans call energy bars are labeled as flapjacks instead.

British Flapjacks

This particular flapjack is more like a bakery-style flapjack: like a toffee-rich granola bar. A drizzle of chocolate, I found, added some necessary contrast and balance.

British Flapjacks

My husband took these to work. A Scottish-born co-worker gave one a try and actually asked, “Is this a flapjack?” I cheered and danced when I heard that. I did it! I made a recognizable flapjack!

British Flapjacks

I found the original version of this recipe in Mary Berry’s cookbook Baking with Mary Berry. Unlike most (or maybe all) of her other cookbooks, this one is in American measurements, though it still features loads of British goods. Click on the picture below to find it on Amazon.

I modified another recipe from this book, too. Find my take on British-style Gingerbread here!

Bready or Not: British Flapjacks

What the British call flapjacks are more closely related to American granola bars. Chewy and delicious, they are perfect for breakfasts and snacks. Recipe modified from Mary Berry's recipe in Baking with Mary Berry.
Course: Breakfast, Snack
Cuisine: British
Keyword: bars, chocolate, granola
Author: Beth Cato

Equipment

  • 8x12x1-inch pan (small jelly roll pan)

Ingredients

Flapjacks

  • 9 Tablespoons unsalted butter 1 stick plus 1 Tablespoon
  • 1/4 cup corn syrup
  • 1/2 cup light brown sugar packed
  • 2 1/2 cups rolled old-fashioned oats

Chocolate Drizzle

  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon shortening

Instructions

  • Preheat oven at 350-degrees. Line pan with aluminum foil and apply grease or nonstick spray. Set aside.
  • In a large saucepan, gently heat the butter, corn syrup, and sugar until everything is melted together with the sugar dissolved. Stir in oats to completely coat.
  • Scoop everything into the prepared pan. Use an uneven spatula to spread out evenly.
  • Bake for 30 minutes.
  • Let cool for about 5 minutes. Leaving contents in pan, slice into thin rectangular bars. Let completely cool.
  • Use foil to lift contents onto cutting board. Slice again to separate.
  • In a microwave-safe bowl, heat up chocolate chips with shortening, cooking in 20 second bursts and stirring well between each time, until chocolate smoothly stirs together. Use a fork to drizzle over flapjacks.
  • Store in sealed container at room temperature.

OM NOM NOM!

    Read More

    Bready or Not Original: Walnut Apple Dump Cake

    Posted by on Dec 24, 2019 in apples, Blog, Bready or Not, breakfast, cake | 0 comments

    Bready or Not is being gifted a day early this year since Wednesday falls on Christmas Day!

    ‘Dump cake’ is not the most appetizing of terms, but I assure you, this Walnut Apple Dump Cake is delicious. It’s also quick and easy to throw together if you need something for breakfast or dessert on Christmas Day or on New Year’s a week away.

    Bready or Not Original: Walnut Apple Dump Cake

    Dump cake is the broad term that encompasses regional dishes like crisps, cobblers, brown betties, etcetera. It means the fruit is dropped into a dish and some kind of bready topping (flour, oats, granola, dumplings) is baked over it.

    Bready or Not Original: Walnut Apple Dump Cake

    In this case, the topping is a thin, golden cake. It’s enough to encase the apples and lock in moisture and flavor–plus add in some chewiness and crunch. The walnuts especially add to the latter.

    Bready or Not Original: Walnut Apple Dump Cake

    This is not a cake to be tidily cut into pieces. This is a cake that is scooped out onto a plate or bowl. Hence, I advise NOT using foil to line the pan as I do with most other casserole dish-style recipes. The spoon will just tear up the foil. Plus, the dish will clean up pretty easily afterward.

    Bready or Not Original: Walnut Apple Dump Cake

    I also advise that you eat this along with vanilla ice cream. It really does make for the perfect pairing, especially if you’re eating the cake warm.

    Bready or Not Original: Walnut Apple Dump Cake

    Bready or Not Original: Walnut Apple Dump Cake

    This easy-to-make cake is meant to be scooped out, not neatly cut. Delicious on its own or with vanilla ice cream!
    Course: Breakfast, Dessert, Snack
    Keyword: apple, cake
    Author: Beth Cato

    Equipment

    • 9x13 pan

    Ingredients

    • 6 medium apples like Granny Smith or Pink Lady, or a mix
    • 2 1/4 cups brown sugar packed, divided
    • 2 teaspoons ground cinnamon
    • 1 cup unsalted butter 2 sticks
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 cup walnuts chopped, divided

    Instructions

    • Preheat oven at 350-degrees. Use nonstick spray or grease with butter the inside of a 13x9 pan (note: don't line with foil).
    • Peel and slice apples and place in pan. Sprinkle 1/4 cup brown sugar and cinnamon over apples.
    • In a large bowl, cream together butter and remaining brown sugar. Add eggs and vanilla extract. Follow up with flour and 1/2 cup of walnuts.
    • Drop dollops of dough all over apples, covering as much as possible. Sprinkle remaining walnuts over top.
    • Bake for about 40 minutes. Top should be golden and apples tender when poked with a fork.
    • Serve warm, at room temperature, or cold. Store covered in foil, in fridge or on counter top, for up to three days. Fantastic with ice cream!

    OM NOM NOM!

      Read More

      Bready or Not Original: Blueberry-Gingerbread Loaf

      Posted by on Dec 11, 2019 in Blog, blueberry, Bready or Not, breakfast, quick bread | 0 comments

      Fresh blueberries and gingerbread! This combo never occurred to me before, and wow was I missing out. Find out how good it is when you bake this Blueberry-Gingerbread Loaf.

      Bready or Not Original: Blueberry-Gingerbread Loaf

      I’m growing increasingly convinced that blueberries can make almost everything better. Case in point: Wensleydale Cheese with Blueberries. DIVINE. This recipe ranks up there, too.

      Bready or Not Original: Blueberry-Gingerbread Loaf

      As any gingerbread should be, this loaf is packed with spices that sing of autumn and winter. Blueberries add an incredibly fresh note, a literal burst of flavor that stands apart from the usual tart cranberry.

      Bready or Not Original: Blueberry-Gingerbread Loaf

      This bread is very moist and tender. It is perfect to slice for breakfasts or snacks, and it doesn’t even need an additional pat of butter.

      Bready or Not Original: Blueberry-Gingerbread Loaf

      I’m sharing this recipe in December because of the gingerbread/Christmas association, but let me fervently remind you that delicious foods should not be confined to any season. Print this out and save it for when summer blueberries are bountiful and cheap. Heck, even bake the bread and freeze it for later.

      Bready or Not Original: Blueberry-Gingerbread Loaf

      This bread smells so good, though, I bet you’ll find it hard to resist a slice or two.

      Bready or Not Original: Blueberry-Gingerbread Loaf

      Fresh blueberries and moist, tender gingerbread make a perfect pairing in this loaf that combines the best of summer and autumn.
      Course: Breakfast, Snack
      Keyword: blueberries, gingerbread, holiday, quick bread
      Author: Beth Cato

      Equipment

      • 9x5 loaf pan

      Ingredients

      • 1/2 cup fresh blueberries 6 ounce pack
      • 1 1/2 cups all-purpose flour or mix in whole-wheat, plus extra flour
      • 2 teaspoons ground cinnamon
      • 2 teaspoons ground ginger
      • 1 teaspoon salt
      • 1/4 teaspoon ground cloves
      • 1/2 cup unsalted butter 1 stick, softened
      • 1/2 cup white sugar
      • 1/2 cup brown sugar packed
      • 1 cup applesauce
      • 1/2 teaspoon vanilla extract
      • 1 teaspoon baking soda

      Instructions

      • Preheat oven at 350-degrees. Cut a piece of parchment to fit inside a 9x5 loaf pan, with paper extending up the two long sides to form a sling. Apply nonstick spray or butter to pan, place parchment inside to adhere, then grease paper as well.
      • Wash and pick through blueberries to remove any stems, smashed berries, or moldy ones. Dry blueberries and gently toss with a couple spoons of flour to coat. Set aside.
      • In a medium-sized bowl, combine the 1 1/2 cups flour, cinnamon, ginger, salt, and cloves.
      • In a big bowl, beat butter until creamy. Add both sugars, beating until combined and fluffy. Add applesauce, vanilla, and baking soda. Follow up with flour mixture, mixing until combined. Gently fold in the blueberries. Pour batter into prepared loaf pan.
      • Bake for 1 hour to 1 hour and 10 minutes, removing loaf only after middle has passed the toothpick test. Cool in pan no more than 20 minutes. THIS IS IMPORTANT, as otherwise the loaf can steam up and collapse! Let loaf continue to cool on a rack.
      • Keep stored in a plastic bag or plastic wrap for at least two days. Loaf can also be frozen for later enjoyment.

      OM NOM NOM!

        Read More

        Bready or Not Original: Glazed Gingerbread Rolls

        Posted by on Nov 13, 2019 in Blog, Bready or Not, breakfast, yeast bread | 0 comments

        Imagine cinnamon rolls that taste like gingerbread, and you have these incredible Gingerbread Rolls.

        Bready or Not Original: Glazed Gingerbread Rolls

        These things are a TREAT. Make them for a special holiday breakfast or brunch, or make them just because.

        Bready or Not Original: Glazed Gingerbread Rolls

        I had to make this twice to get it right. I followed another recipe closely at first and did a cream cheese frosting, which was delicious, but required the rolls be refrigerated, which made them end up pretty stiff before being eaten the next day.

        Bready or Not Original: Glazed Gingerbread Rolls

        So, take two. This time, I made up my own glaze, and that worked beautifully. The rolls could stay at room temperature, and stay nice and pliable.

        Bready or Not Original: Glazed Gingerbread Rolls

        One of my husband’s co-workers described these rolls as “not as soft as Cinnabon, but better flavor.” By golly, I’ll take that, especially since the rolls had been made the day before.

        Bready or Not Original: Glazed Gingerbread Rolls

        These rolls are as delicious as they look… and they look pretty good, don’t they?

        Bready or Not Original: Glazed Gingerbread Rolls

        Bready or Not Original: Glazed Gingerbread Rolls

        These delicious treats pack gingerbread flavor into soft, delicious cinnamon roll-like form! Store covered at room temperature. They are best eaten within a day or two.
        Course: Breakfast, Snack
        Keyword: gingerbread, yeast bread
        Servings: 12 rolls
        Author: Beth Cato

        Ingredients

        Dough:

        • 1/4 cup white sugar
        • 1 teaspoon ground cinnamon
        • 3/4 teaspoon ground ginger
        • 1/2 teaspoon kosher salt
        • 3 1/2 cups all-purpose flour divided
        • 1 Tablespoon dry active yeast
        • 1 cup whole milk or substitute 3/4 cup half & half and 1/4 cup water
        • 2 Tablespoons unsalted butter room temperature
        • 1 large egg
        • 2 Tablespoons molasses

        Filling:

        • 1/2 cup brown sugar packed
        • 6 Tablespoons unsalted butter room temperature
        • 1 Tablespoon ground cinnamon
        • 1 1/2 teaspoons ground ginger
        • 1/4 teaspoon ground cloves
        • all-purpose flour to dust work surface

        Glaze:

        • 2 1/2 cups confectioners' sugar
        • 1 teaspoon molasses
        • 1 teaspoon vanilla extract
        • 1 Tablespoon milk or half & half, use more as needed

        Instructions

        Make the dough:

        • In a large bowl (such as a Kitchen Aid bowl), combine sugar, ground cinnamon, ginger, salt, and 1 3/4 cups of flour. Stir in yeast.
        • In a small saucepan, warm milk and butter. Cook until butter is melted and the milk/butter is between 105 and 110-degrees.
        • Pour the milk mixture into the flour mixture. Stir. Add the egg and molasses, and stir well.
        • Use a dough hook on a stand mixer or arm power to beat the dough. Gradually add the remaining 1 3/4 cups flour, kneading until the dough is smooth and pliable. Using a dough hook, this will be 4 to 5 minutes.
        • Transfer dough to a lightly buttered or greased bowl and cover with plastic wrap or a towel. Let rise until doubled in size, about 1 hour.

        Make the filling and assemble rolls:

        • After the dough has risen, butter or grease a 9x13 OR 8x8 OR 9x9 casserole dish.
        • In a small bowl, combine the filling ingredients: brown sugar, butter, cinnamon, ginger, and cloves.
        • Prepare a clean stretch of counter or table with a dusting of flour. Roll out the dough to about a 12x16 rectangle. Spread the filling all over, but not quite to the edges. Starting with the long side, roll into a log.
        • If using a 9x13 pan, cut the rolls into 12 equal rounds; if using a smaller pan, cut into 9. A piece of unwaxed dental floss makes this easy; wrap around dough log, then pull two ends of floss opposite directions to slice through.
        • Once the pan is full of rolls, cover with plastic wrap or a towel and let rise again until doubled, about an hour.
        • Preheat oven at 375-degrees. Once it comes to temperature, place rolls inside. Bake for about 12 minutes then cover with foil to reduce browning, then bake about 8 to 12 minutes. Let cool a bit.

        Glazing:

        • Combine the glaze ingredients to each a thick yet loose texture. Add more milk or confectioners' sugar, as needed, to reach a good consistency. Spoon and spread over the rolls.
        • Eat immediately, or cover with foil and keep at room temperature. Enjoy right from the pan or warmed slightly in the microwave. Best within a day or two.

        OM NOM NOM!

          Read More

          Bready or Not Original: Gingerbread Biscotti

          Posted by on Nov 6, 2019 in Blog, Bready or Not, breakfast, cookies | 0 comments

          Let’s get into the holiday spirit with some Gingerbread Biscotti!

          Bready or Not Original: Gingerbread Biscotti

          This recipe is super-duper easy! Plus, the end result keeps well–it can even be frozen–and biscotti make for a wonderful holiday gift!

          Bready or Not Original: Gingerbread Biscotti

          I was really amazed at the flavor of these. They are straight-out gingerbread, with the perfect crispness of biscotti.

          Bready or Not Original: Gingerbread Biscotti

          Since the flavor is so great, they are good on their own… but like all biscotti, are even better in accompaniment to hot drinks like coffee, tea, or cocoa.

          Bready or Not Original: Gingerbread Biscotti

          Like biscotti? I have a full assortment for you to try!

          Snickerdoodle Biscotti
          Chocolate Almond Biscotti
          Pistachio Cardamom Biscotti
          Maple Walnut White Chocolate Biscotti
          Peppermint Biscotti

          Bready or Not Original: Gingerbread Biscotti

          Bready or Not Original: Gingerbread Biscotti

          This biscotti really does taste like gingerbread, just in a crisp form that begs to be dunked in hot coffee or tea! Make these for yourself or as a holiday gift.
          Course: Breakfast, Snack
          Keyword: biscotti, cookies, gingerbread
          Author: Beth Cato

          Ingredients

          Biscotti

          • 1/3 cup vegetable oil
          • 1 cup white sugar
          • 3 large eggs
          • 1/4 cup molasses
          • 2 1/4 cups all-purpose flour
          • 1 cup white whole wheat flour or whole wheat flour
          • 1 Tablespoon baking powder
          • 1 1/2 Tablespoons ground ginger
          • 2 1/4 teaspoon ground cinnamon
          • 1/2 teaspoon cloves
          • 1/4 teaspoon nutmeg
          • 1/4 teaspoon salt

          Drizzle

          • 3/4 cup white chocolate chips
          • 1 Tablespoon shortening

          Instructions

          • Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
          • In a large bowl, stir together oil, sugar, eggs, and molasses. In a separate bowl, sift together the two flours, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Gradually stir the dry ingredients into the wet until it is the same consistent brown.
          • Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.
          • Bake for 20 minutes, until tops are set when tapped. Remove the baking sheet from oven, but leave the oven on.
          • Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.
          • Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 15 minutes, flipping them over halfway if necessary, to equally crisp both sides.
          • Cool completely on the baking sheet.
          • Zap white chocolate chips with shortening in microwave for 20 seconds, stir, then continue to repeat until it stirs smooth; keep a close eye on it, as the chocolate can burn fast! Use a fork to drizzle white chocolate over biscotti, or dip an end of each biscotti into chocolate.
          • Store in an airtight container at room temperature as long as a few weeks. Can also be frozen.

          OM NOM NOM!

            Read More

            Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

            Posted by on Oct 30, 2019 in Blog, Bready or Not, breakfast, cake, pumpkin | 0 comments

            Wake up to lovely autumn flavors with this Pumpkin Gingerbread Coffee Cake!

            Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

            It’s beautiful to behold, and beautiful upon the tongue, too.

            Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

            This isn’t a straightforward pumpkin cake. The gingerbread flavor is what comes across foremost–that molasses with a warm combination of spices–with the pumpkin flavor underlying it all.

            Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

            The pumpkin, of course, also permeates the cake with a moist, tender crumb. The crumb topping has all of the spices and acts in lovely contrast (in coloration and flavor) to the cake beneath.

            Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

            Oh yes, and the dried cranberries sprinkled throughout add little nuggets of tartness with a different kind of chewy texture. I bet this would be great with dried blueberries or cherries, too.

            Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

            This cake would be incredible for a dessert, snack, and especially as a breakfast–especially on a special occasion like Halloween and Thanksgiving morning.

            Greatly modified from original recipe in Fall Baking 2016 by Better Homes & Gardens.

            Bready or Not Original: Pumpkin-Gingerbread Coffee Cake

            This recipe melds pumpkin with gingerbread spices to create the perfect coffee cake to enjoy or breakfast or any time of the day.
            Course: Breakfast, Snack
            Keyword: cake, gingerbread, pumpkin
            Author: Beth Cato

            Equipment

            • 9x9 or 8x8 square pan

            Ingredients

            • 2 cups all-purpose flour
            • 1/2 cup white whole wheat flour or whole wheat flour
            • 1/2 cup yellow cornmeal
            • 1 cup white sugar
            • 2 teaspoons ground ginger
            • 1 teaspoon ground cinnamon
            • 1 teaspoon ground nutmeg
            • 1/4 teaspoon black pepper
            • 3/4 cup unsalted butter 1 1/2 sticks, softened
            • 15 ounces pumpkin puree
            • 2 eggs room temperature
            • 1/2 cup molasses
            • 1/3 cup buttermilk or sour milk
            • 1 1/2 teaspoons baking soda
            • 1 cup dried cranberries

            Instructions

            • Preheat oven at 350-degrees. Line pan with foil and apply butter or nonstick spray.
            • In a large bowl, combine both flours, cornmeal, sugar, ginger, cinnamon, nutmeg, and pepper. Cut in the butter to form coarse crumbs. Measure out 1 cup of the mixture; set aside to use as topping.
            • In another bowl, mix together the pumpkin, eggs, molasses, and baking soda. Stir together the dry and wet ingredients, then fold in the dried cranberries.
            • Spread batter in prepared pan. Sprinkle reserved crumb topping over entire surface.
            • Bake for 55 to 60 minutes, until the center passes the toothpick test. Completely cool at room temperature. Slice within pan, or use foil to lift onto cutting board.

            OM NOM NOM!

              Read More