breakfast

Bready or Not: Pistachio Cardamom Biscotti

Posted by on Mar 28, 2018 in Blog, Bready or Not, breakfast, cookies | 0 comments

Bake up these biscotti, and your house will smell absolutely glorious!

Bready or Not: Pistachio Cardamom Biscotti

That’s the power of cardamom. It’s one of my favorite spices to use in baking AND in writing (heck, see my story in Uncanny last year, “With Cardamom I’ll Bind Their Lips.”)

Bready or Not: Pistachio Cardamom Biscotti

The combination of cardamom and vanilla here creates a very fresh taste. Really, these are a delight to the senses.

Bready or Not: Pistachio Cardamom Biscotti

There are just enough pistachios included to add pretty green dapples and some extra crunch, but they didn’t make the biscotti harder to cut (the almonds in my Chocolate Almond Biscotti were a lot more annoying in that regard).

Bready or Not: Pistachio Cardamom Biscotti

Store these biscotti for a few weeks. These are also great to ship because they do keep so well.

Bready or Not: Pistachio Cardamom Biscotti

Serve them up with some hot tea or coffee, and start the day off right!

Bready or Not: Pistachio Cardamom Biscotti

 

Bready or Not: Pistachio Cardamom Biscotti

Bready or Not: Pistachio Cardamom Biscotti

These biscotti taste and smell fantastically fresh thanks to the cardamom and vanilla, while the pistachios add some extra color and crunch.

  • 4 Tablespoons (1/4 cup) unsalted butter, softened
  • 3/4 cup white sugar
  • 2 eggs, room temperature
  • 3/4 cup salted, shelled, chopped pistachios
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder

Line a large baking sheet with parchment paper. Preheat oven at 350-degrees.

In a large bowl, mix together the butter and sugar until they are light and fluffy. Add eggs one at a time. Add the pistachios, cardamom, and vanilla extract. Stir in the flour and baking powder until just combined.

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 25 minutes, until the dough is slightly golden. 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 20 to 25 minutes, flipping them over halfway if necessary, to equally crisp both sides.

Cool completely on the baking sheet. Store in an airtight container as long as a few weeks.

OM NOM NOM!

Read More

Bready or Not Original: Earl Grey Cheesecake Bars

Posted by on Mar 14, 2018 in Blog, blondies, Bready or Not, breakfast, cake, cheese galore | 0 comments

Earl Grey tea and cream cheese team up in delicious bar form in these delicious Earl Grey Cheesecake Bars.

Bready or Not Original: Earl Grey Cheesecake Bars

Last August, I featured Matcha Cheesecake Bars. I decided to modify that recipe using Earl Grey.

Bready or Not Original: Earl Grey Cheesecake Bars

The result: WOW. Earl Grey has a slight heat to it when eaten in baked goods (like, say, Earl Grey shortbread).

Bready or Not Original: Earl Grey Cheesecake Bars

Here, that contrasts wonderfully with the smooth and creamy cheesecake swirls. I’m not a big cheesecake person, but I’m in awe of how good this basic recipe is.

Bready or Not Original: Earl Grey Cheesecake Bars

This is a recipe to make cheesecake haters love cheesecake. That’s not a statement I’d make lightly.

Bready or Not Original: Earl Grey Cheesecake Bars

I’ve been told these are excellent with coffee… but if I may, I suggest indulging while enjoying some Earl Grey tea. Hot. Captain Picard-style.

Bready or Not Original: Earl Grey Cheesecake Bars

 

Bready or Not Original: Earl Grey Cheesecake Bars

Bready or Not Original: Earl Grey Cheesecake Bars

This Bready or Not original recipe uses the pleasantly warm spices of Earl Grey to season cool cream cheese. The result is a memorable, delicious recipe that just might convert cheesecake haters to the ways of cheesecake.

  • Crust
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 10 Tb unsalted butter, softened
  • 1 1/2 cups light brown sugar, packed
  • 2 eggs, room temperature
  • 1 Tb vanilla extract
  • Cheesecake layer
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 2 Tb unsalted butter, softened
  • 2 Tb all-purpose flour
  • 2 tea bags Earl Grey (scant 1 tablespoon)
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract

Preheat oven at 325-degrees. Line an 8x8 or 9x9 pan with aluminum foil and apply nonstick spray.

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

In a large mixer bowl, cream together the softened butter and brown sugar for about 3 minutes, until light and fluffy. Add 2 eggs and the vanilla extract, followed by the combined dry ingredients.

Use an uneven spatula to smooth out HALF of the batter in the prepared pan. Place the other half in another bowl for now. Clean the bowl before the next stage, if desired.

To make the cheesecake layer, beat together the softened cream cheese, sugar, butter, flour, and the contents of two bags of Earl Grey. Mix in the egg and vanilla until it is mostly smooth.

Pour about HALF of the cream cheese mix on top of the batter in the pan and smooth it out. Dollop the remaining crust and cheesecake batters over the top, and use a butter knife to swirl them together.

Bake for 45 to 55 minutes, until it passes the toothpick test in the middle. Let cool at room temperature for an hour, then place in fridge to continue to chill and set for another hour or two.

Lift it up by the aluminum foil and place on a cutting board to slice into bars. Store in a lidded container in fridge, with waxed paper or parchment between stacked layers.

OM NOM NOM!

Read More

Bready or Not: Cinnamon Apple Bundt Cake

Posted by on Feb 21, 2018 in apples, Blog, Bready or Not, breakfast, bundt, cake | 0 comments

Apple cake and apple pie are the favorites of the men in my family, and this Cinnamon Apple Bundt Cake met their full approval!

I try out different apple recipes on a regular basis; my apple tag on the site attests to that.

Bready or Not: Cinnamon Apple Bundt Cake

This recipe resembles another old favorite of mine, my basic apple cake that is made in a square baking pan.

Bready or Not: Cinnamon Apple Bundt Cake

The new recipe, however, makes more cake with an overall showier presentation. I love that sprinkle of confectioners’ sugar on top!

Bready or Not: Cinnamon Apple Bundt Cake

The most difficult thing about making this cake is peeling and chopping up the apples. After that, everything comes together quite quickly.

Bready or Not: Cinnamon Apple Bundt Cake

The end result is a tender, moist cake flecked with apple chunks. It’s the perfect breakfast, snack, or dessert, and is tasty hot or cold.

Modified from Taste of Home Sunday Best 2015.

Bready or Not: Cinnamon Apple Bundt Cake

This bundt cake is tender and moist, with chunks of apples throughout. Eat it hot or cold, or freeze some slices for later!

  • 3 medium apples, peeled and chopped
  • 2 teaspoons cinnamon
  • 2 cups white sugar
  • 1 cup canola oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • confectioners' sugar to sift over top, optional

Preheat oven to 350-degrees. Grease and flour a bundt cake pan.

In a large bowl, stir cinnamon to coat the chopped apples. Set aside.

In another big bowl, beat together sugar, oil, eggs, and vanilla. Combine the flour, salt and baking powder in another bowl, then slowly add it into the liquid mixture. Stir in the apples.

Pour the batter into the ready pan. Bake for 60 to 70 minutes, until it passes the toothpick test. Let cool in pan for 15 minutes, then carefully invert the cake out of the pan and onto a wire rack to completely cool.

Keep stored in fridge. If desired, before serving, sift confectioners' sugar over the top. Slices may be eaten cold or warmed up in the microwave. Cake can also be frozen in slices for later enjoyment.

OM NOM NOM!

Read More

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Posted by on Feb 7, 2018 in Blog, Bready or Not, breakfast, chocolate, no-bake dessert | 0 comments

Homemade granola bars! These things are delicious and great for breakfast or snacks, for kids or adults.

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Making these requires some brief time at the stove. This is a great recipe to get kids or grandkids involved, as they can help measure the dry ingredients and help to stir.

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Do note that these bars won’t be quite as firm as the store-bought stuff, so keep that in mind if you’re transporting them around.

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

However, they taste a lot better than the store stuff. They taste FRESH. And peanut butter-chocolatey. Plus, they can be even more chocolatey if you use Nutella instead of peanut butter.

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Speaking of chocolate, for Valentine’s Day next Wednesday, gird yourself (i.e. bust out the stretchy pants) in preparation of a Chewy Brownie recipe!

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Homemade granola bars are delicious and oh-so-easy to make! Both kinds of peanut butter work well here, and you can also go heavier on the chocolate flavor by using Nutella instead.

  • 2 cups quick oats
  • 1 cup puffed rice cereal, like Rice Krispies
  • 1/4 cup peanut butter, creamy or crunchy
  • 1 teaspoon vanilla extract
  • 2 Tablespoons coconut oil
  • 1/4 cup honey
  • 1/4 cup light brown sugar, packed
  • 2 Tablespoons mini chocolate chips

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

In a big bowl, stir together the oats and cereal. Set that aside. Measure out the peanut butter and vanilla extract and set near stove.

Place the coconut oil, honey, and brown sugar in a small saucepan. Cook on medium heat, stirring often, as sugar dissolves, and continue to heat until it just starts boiling. Remove pot from burner. Quickly add the peanut butter and vanilla, and stir until everything is incorporated.

Pour the hot mix into the bowl with the oats and cereal. Stir until everything is coated, then pour into the prepared pan. Use a spatula to press down evenly. Sprinkle mini chocolate chips over the top. To compress the granola even more, line waxed paper over the pan, then use the bottom of a glass or other flat, heavy implement to press down.

Allow pan to set for several hours. Slice into bars. Pack up individually with plastic wrap or keep in a sealed container with plastic wrap or waxed paper between layers. At room temperature, keeps well for up to a week; bars can also be frozen.

OM NOM NOM!

Read More

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

Posted by on Jan 31, 2018 in apples, Blog, Bready or Not, breakfast | 0 comments

Let’s finish up the breakfast theme with a glorious Brown-Butter Apple-Cardamom Dutch Baby.

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

When I say ‘I’m cooking a Dutch baby,’ I can’t help but marvel at how lewd it sounds. I expect the FBI to come knocking.

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

I didn’t name the dish, but I can state with certainty that no babies are harmed in the making of this recipe. (Well, not in MY house. You watch your kids around that stove!)

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

It’s been a while since I posted my more basic Dutch baby recipe. This new version has even more oomph since it includes brown butter and an apple.

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

A Dutch baby is a fabulous way to whip up a fast breakfast for a couple people. Everyone can ooh and ahh at how it looks when it comes out of the oven… and sigh at how it deflates as soon as it’s cut.

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

But that’s okay. A deflated Dutch baby is still absolutely delicious. (Go away, FBI!)

Modified from Martha Stewart Magazine.

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

This delicious Dutch baby is a great way to feed a small group! Use a high-powered blender to mix the batter (eggs through vanilla extract on the list), and this comes together even faster.

  • 4 Tablespoons unsalted butter
  • 1/3 cup white sugar
  • 1/4 teaspoon cardamom
  • 3 large eggs, room temperature
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2/3 cup milk, half & half, or almond milk
  • 1/2 teaspoon pure vanilla extract
  • 1 medium apple (Granny Smith or Gala work well), cored, peeled, sliced into thin wedges

Place butter in a saucepan; a light-bottomed pan makes it easier to prevent overcooking. Heat on medium, swirling occasionally to distribute the butter. Butter will begin to foam, and the color will change from lemony to golden to brown. At that point, it should emit a nutty aroma. That means it's done! Immediately remove from heat and pour butter into a bowl to cool.

Preheat oven at 450-degrees and place a 10-inch cast iron skillet to heat up as well.

In a bowl, stir together the sugar and cardamom.

In a large bowl, beat the eggs on medium-high until they are pale and frothy. Add the flour, salt, milk, vanilla, and a heaping tablespoon of the cardamom-sugar. Beat everything until it's smooth, though expect the batter to be thin.

Using a potholder, pull the skillet from the oven. Pour in the brown butter and apple slices, stirring a few times to coat the fruit and pan. Spread the apple pieces into a fairly even layer across the bottom and pour the batter over it. Immediately return skillet to oven.

Bake for 18 to 22 minutes, until the Dutch Baby is puffed and golden. Sprinkle a couple more tablespoons of the cardamom-sugar on top. Serve immediately.

Read More

Bready or Not: Lemon Crumb Mini Muffins (potluck-sized)

Posted by on Jan 24, 2018 in Blog, Bready or Not, breakfast, lemon, muffin | 0 comments

I found a lemon muffin recipe and thought, hey, I’ll rewrite this to be original and I’ll do mini muffins instead!

Bready or Not: Lemon Crumb Mini Muffins

Um. Yeah. The original recipe made a couple dozen muffins. My version? 113.

Bready or Not: Lemon Crumb Mini Muffins

I swear, I felt like I had created a Bowl of Holding. There was so much batter. So very, very much batter.

Bready or Not: Lemon Crumb Mini Muffins

The good news? My efforts were not in vain. The muffins were delicious. They were lemony and light, like puffs of flavor, the perfect remedy to the doldrums of winter.

Bready or Not: Lemon Crumb Mini Muffins

The recipe itself is pretty straightforward. Grease your mini muffin pans well (make SURE you have two pans to bake at once) and don’t overfill them. A touch of crumb topping makes them prettier and extra yummy.

Bready or Not: Lemon Crumb Mini Muffins

Save

Bready or Not: Lemon Crumb Mini Muffins (potluck-sized)

Bready or Not: Lemon Crumb Mini Muffins

If you need to make a lot of delicious lemony mini muffins, this is the recipe for you! This recipe makes about 113 little muffins. The use of two mini muffin pans that fit side-by-side in the oven is essential here, or you’ll be baking these muffins until the end of time.

  • Crumb topping:
  • 1 1/4 cups all-purpose flour
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • Mini muffins:
  • 4 eggs, room temperature
  • 2 cups white sugar
  • 1 cup vegetable oil
  • zest of 1 large lemon
  • juice from 1 large lemon
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 16-ounce (2 cups) container sour cream
  • 4 cups all-purpose flour

Preheat oven at 375-degrees. Prepare two mini muffin pans with a heavy dose of nonstick spray.

Combine the topping ingredients with a fork. Set aside.

In a very large bowl, mix the eggs until they are thick and frothy. Add the sugar and oil, and beat until they become creamy. Add the lemon zest and juice, both extracts, baking soda, and salt.

At this point, if you are using an electric mixer, you likely need to switch to a big spoon because of the sheer amounts involved. Add the sour cream and flour, pouring in small increments of each to gradually combine everything. Make sure to scrape the bottom of the bowl. The batter might be somewhat lumpy.

Use a teaspoon scoop to add batter to each muffin cup. Do NOT fill over 3/4 of each cup--these will grow in the oven! Use a spoon to add crumb topping to the tops.

Bake for 11 to 12 minutes, until muffins in the middle pass the toothpick test. Let them cool about 10 minutes, then use something like a chopstick to pry out each muffin to set on a cooling rack.

Heavily apply nonstick spray to both pans again, then repeat the process. Using two pans, this will take three batches to bake.

Store muffins in airtight containers at room temperature. They can also be frozen for weeks.

OM NOM NOM!

Read More