breakfast

Bready or Not: Yeasted Waffles

Posted by on Feb 22, 2017 in Blog, Bready or Not, breakfast, main dish, yeast bread | 0 comments

If you’re in need of a quick-fix breakfast, whip up a batch of these yeasted waffles! Chill the batter for at least 4 hours and you can start using it; the batter can stay in the fridge up to 3 days.

Bready or Not: Yeasted Waffles

I was really impressed with how this batter kept, too. I noticed no difference in the taste for day to day, and I kept it chilled for the 3 day max stated in the original Eating Well recipe.

Bready or Not: Yeasted Waffles

That said, these do taste different than normal waffles. There’s yeast in there! I found them to have a slightly sourdough flavor, which was not off-putting in the slightest.

Like any homemade waffles, the cooked waffles also keep very well frozen between layers of waxed paper. You stick the frozen waffles straight into the toaster like you would the store-bought version.

Bready or Not: Yeasted Waffles

No matter how quickly these waffles are cooked up, they make for a convenient and delicious breakfast!

Modified from the original from the March/April 2016 Eating Well Magazine.

Bready or Not: Yeasted Waffles

Bready or Not: Yeasted Waffles

This waffle batter needs at least 4 hours to chill and can stay in the fridge for up to 3 days. This makes for a super-fast breakfast (or breakfast-for-supper) for days in a row! The yeast lends these waffles a taste similar to sourdough. Recipe makes about 10 waffles using scant half cups of batter.

  • 2 3/4 cups almond milk or other milk
  • 6 Tablespoons butter cut into pieces
  • 3 cups all-purpose flour or whole wheat flour, or mix
  • 1 1/2 Tablespoons sugar
  • 1 packet active yeast (2 1/4 teaspoons)
  • 3/4 teaspoons salt
  • 3 large eggs, lightly beaten
  • 1 1/2 teaspoons vanilla extract

In a small saucepan, heat milk and butter over medium until the butter is melted. Set aside to let cool until it's just warm, about 15 minutes.

In a large bowl, whisk together the flour, sugar, yeast, and salt. Add in the milk mixture followed by the eggs and vanilla extract. Stir together until just combined.

Refrigerate the batter for at least 4 hours, or up to 3 days.

Preheat waffle iron. Gently stir the batter to reconstitute. Use about scant 1/2 cup of batter for each waffle; the waffles will expand as they cook, and the iron might overflow on the first attempts you get a feel for the right amount to pour in.

Return any unused batter to the fridge for later enjoyment. Cooked waffles can also be frozen.

OM NOM NOM!

Bready or Not: Yeasted Waffles

Save

Read More

Bready or Not: Maple Cranberry Pecan Granola

Posted by on Jan 4, 2017 in Blog, Bready or Not, breakfast, gluten-free, healthier | 0 comments

Let’s start off 2017 with something delicious and healthy: Maple Cranberry Pecan Granola.

Bready or Not: Maple Cranberry Pecan Granola

It’s super easy to make granola at home, and wow, is it cheaper than buying the stuff at the store. If you have a nearby store that sells oats in bins, that’s the way to go–my Sprouts often puts their oats on sale, too.

Bready or Not: Maple Cranberry Pecan Granola

It’s easy to customize this to your preferences. Switch out the pecans for walnuts. Use raisins or dried blueberries for the cranberries. Whatever. Make it your own.

If you need gluten-free food, that’s easy, too–just use gluten-free oats! Ta-da.

Bready or Not: Maple Cranberry Pecan Granola

Eat this granola by itself, or with milk or almond milk as cereal, or as a topping for yogurt or ice cream. Heck, you could even use it in cookie or granola bar recipes.

However you eat it, know that it’s delicious–and good for you, too!

Bready or Not: Maple Cranberry Pecan Granola

Bready or Not: Maple Cranberry Pecan Granola

Bready or Not: Maple Cranberry Pecan Granola

A Bready or Not Original! This healthy granola is great by the handful, mixed into milk as cereal, or as a topping for yogurt or ice cream. Use gluten-free oats to make this gluten-free. Double or quadruple this recipe to jar it for gifts.

  • 2 cups rolled (old-fashioned) oats
  • 1/4 cup chopped pecans
  • 1/4 cup maple syrup
  • 1/2 Tb avocado or olive oil
  • sprinkle of salt
  • 1/4 cup dried cranberries

Preheat oven at 325-degrees. Line a large, rimmed cookie sheet with foil and apply nonstick spray.

In a large mixing bowl, stir together all of the ingredients EXCEPT the cranberries. Spread the mixture on the cookie sheet. Bake for about 20 minutes, gently stir the granola, and bake for another 10 to 15 minutes, until it's crisp and golden. Let set out on stove top to cool; it will continue to crisp up.

Once it is room temperature, gently stir in the cranberries. Store in a sealed container up to 1 month.

OM NOM NOM!

Bready or Not: Maple Cranberry Pecan Granola

Save

Read More

Bready or Not: Coffee Marshmallows

Posted by on Dec 28, 2016 in Blog, Bready or Not, breakfast, gluten-free, no-bake dessert | 0 comments

Let’s end the year on an obnoxiously sweet note with homemade Coffee Marshmallows. If you want to send someone a late gift or sabotage a New Year’s resolution, here you go.

Bready or Not: Coffee Marshmallows

This recipe involves lots of beating. No, not with a stick. You’ll want a good stand mixer, or be ready for your hand to vibrate to numbness if you use a hand mixer. I don’t recommend doing this with a whisk in hand. Your hand might fall off.

Bready or Not: Coffee Marshmallows

Not recommended, unless your last name is Skywalker and you have access to cool prostheses.

Bready or Not: Coffee Marshmallows

Once I started the recipe, I had the bulk of it done in about an hour. My stove is reeeeaaally slow to heat up. I did the mixing in my valiant Kitchen Aid.

Bready or Not: Coffee Marshmallows

The results were fantastic: soft yet dense blocks of sugary goodness, coated in more sugary goodness.

Bready or Not: Coffee Marshmallows

This makes a 9×13 pan. That’s a lot of mallows. They’re supposed to stay fresh up to a week if they are well-sealed. Bag these things up! Eat them by themselves, or plunked in coffee or hot chocolate.

Originally posted at the Holy Taco Church.

Bready or Not: Coffee Marshmallows

Bready or Not: Coffee Marshmallows

This recipe makes a big batch of Coffee Marshmallows! Eat them straight or plonked in hot chocolate or coffee. They make for a lovely homemade gift.

  • Powder coating
  • 1/4 cup powdered sugar
  • 1/4 cup corn starch
  • 1 tablespoon Dutch-processed cocoa powder, sifted
  • Marshmallows
  • 3/4 cup warm water, divided
  • 1 tablespoon instant espresso granules
  • 3 envelopes of Knox gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 teaspoon salt
  • Later mixing stage additions
  • 2 tablespoons Dutch-processed cocoa powder, sifted
  • 2 teaspoons vanilla extract
  • Pam or oil for pan

Whisk together 1/2 cup warm water and the instant espresso. Let this cool in the fridge for a bit.

In a medium bowl, sift together the powdered sugar, corn starch and cocoa powder.

Grease a large casserole dish (like 9x13 or 10x8) with Pam or vegetable oil. Sift a small bit of the powdered sugar/cocoa mix over the bottom of the pan.

Pour the cooled coffee into the large bowl you will use for the mixing phase. Sprinkle the gelatin onto the coffee and let it sit for at least 10 minutes. Have a whisk attachment ready on your mixer.

In a medium sauce pan with an attached candy thermometer, combine the granulated sugar, corn syrup, salt and remaining 1/4 cup of water. Start heating this on medium until the sugar is dissolved and then crank it to high heat. Bring the mixture to a hard boil and cook for 1 minute, until the candy thermometer reaches 240 degrees. The color will start to change.

With the mixer on low, VERY CAREFULLY pour the boiling liquid into the gelatin/coffee mix. Once it's all in there, turn it to high and beat for 10-15 minutes, until it has doubled in volume and holds stiff peaks. Note that the color will change dramatically in stages.

Add in the remaining cocoa powder and vanilla extract and beat for another minute or so, until they are mixed in.

Pour the very sticky goop into the ready casserole dish. Use a well-greased spatula to even it out. Add a few tablespoons of the cocoa/sugar mix and use your fingers to dust that over the top. Cover the dish with foil or plastic wrap and let it firm up. Give it at least four hours, or overnight.

Run a knife along the edges of the pan to loosen the marshmallows. You can try inverting the whole block onto a large cutting board, or use a knife or pizza cutter to do basic rectangles and then remove portions at a time. Cut the marshmallows into 1-inch cubes and toss them in the cocoa/sugar mix.

Store the coffee marshmallows in an airtight container for up to one week. Enjoy them straight-up, or in coffee or hot cocoa.

OM NOM NOM!

 

Bready or Not: Coffee Marshmallows

Save

Save

Read More

Bready or Not: Maple Pecan Pie Bars

Posted by on Dec 21, 2016 in Blog, Bready or Not, breakfast, maple, pie | 0 comments

These Maple Pecan Pie Bars offer all the goodness of pecan pie in a form that is 1) more readily portable, 2) keeps well for up to a week, 3) freezable.

Bready or Not: Maple Pecan Pie Bars

Oh, and did I mention these are DELICIOUS? They seriously are. My dad is a native Alabaman and he knows pecan pie and pecan in all forms. He LOVED these bars.

Bready or Not: Maple Pecan Pie Bars

The base is shortbread, and atop that is a just-right thickness of pecans in syrup. This avoids the usual butt-ton of corn syrup that other recipes use and relies on a combo of maple syrup and brown sugar. Which is… maybe healthier? Kinda?

Bready or Not: Maple Pecan Pie Bars

What matters to me, though, is that it tastes good. The maple syrup adds the right sweetness here to complement the nuts.

You don’t have to use pecans here, either. You could certainly try walnuts, cashews, or a combination. Do go for “softer” nuts, though, to make it easier to cut the bars.

Bready or Not: Maple Pecan Pie Bars

I froze a bunch of pecan bars between layers of waxed paper in a freezer container. They thawed again with no difference in taste. They also keep well for at least a week, making these a good candidate for shipping.

As my dad can attest, these bars are perfect for breakfast, snack, or dessert. While you could eat them along with vanilla ice cream, they are good eaten out of hand. Heck, you can even zap them in the microwave if you want them warmed.

Bready or Not: Maple Pecan Pie Bars

However or whenever you eat them, these Maple Pecan Bars will be delicious.

Modified from Bake or Break.

Bready or Not: Maple Pecan Pie Bars

Bready or Not: Maple Pecan Pie Bars

These Maple Pecan Pie Bars offer the deliciousness of pecan pie in a portable, delicious hand-sized bar. These bars keep for up to a week and also can be frozen for later enjoyment.

  • Crust
  • 1 1/2 cups all-purpose flour
  • 3/4 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold, cut into pieces
  • Filling
  • 3 large eggs, room temperature
  • 1/2 cup maple syrup
  • 1/4 cup (1/2 a stick) unsalted butter, melted and cooled for a few minutes
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups pecans (or mixed soft nuts like walnuts or cashews)

Preheat oven to 350-degrees. Line a 13x9-inch pan with parchment paper and lightly apply butter or nonstick spray along the bottom and sides.

In a large bowl, mix the flour, brown sugar, and salt. Add the cold butter and use a pastry blender or a fork to mash it down into small crumbles. The overall mix will feel sandy, but it'll hold together after baking.

Pour the crust mixture into the prepared pan. Use some wax paper and a heavy glass to compress the crumbs.

Bake for 15 minutes or until edges are lightly browned. Set aside as you make the filling.

Lightly beat the eggs in a large bowl. Add the maple syrup, melted-and-cooled butter, brown sugar, white sugar, and salt, stirring until combined. Stir in the pecans to coat.

Pour filling over the partially baked crust. Bake for another 30 to 35 minutes, or until filling is set.

Cool bars to room temperature and then use the overhanging parchment to lift the contents out to cut into bars. Store in a sealed container for up to a week, or freeze bars for later enjoyment.

OM NOM NOM!

 

Bready or Not: Maple Pecan Pie Bars

Save

Save

Read More

Bready or Not: Pumpkin Nutella Swirl Muffins

Posted by on Nov 9, 2016 in Blog, Bready or Not, breakfast, chocolate, muffin, pumpkin, quick bread | Comments Off

Some foods are delicious but not particularly photogenic. These Pumpkin Nutella Swirl Muffins, however, have it all going on.

Bready or Not: Pumpkin Nutella Swirl Muffins

Chocolate and pumpkin are a fantastic pairing. Nutella works so well here, creating a shiny chocolatey cap to these bright orange muffins.

Bready or Not: Pumpkin Nutella Swirl Muffins

The texture of these is magnificent: cakey and fresh, with a light pumpkin taste. Plus Nutella. We can’t forget the Nutella.

Bready or Not: Pumpkin Nutella Swirl Muffins

Speaking of which… if your Nutella is older or you’re near the bottom of the jar, it can be lumpy and hard to spread. To fix that, put the Nutella in a microwave-safe dish and give it a zap in the microwave.

Trust me, that lumpy Nutella may still be delicious, but you want it to be soft enough to create a beautiful swirl on these muffins!

Bready or Not: Pumpkin Nutella Swirl Muffins

Modified from The Novice Chef.

Bready or Not: Pumpkin Nutella Swirl Muffins

Bready or Not: Pumpkin Nutella Swirl Muffins

These muffins are cakey with a perfect complement of pumpkin and Nutella. If your Nutella is stiff, give it a zap in the microwave so that it’s soft enough to swirl. The recipe makes 12 muffins.

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup canned pureed pumpkin (not organic)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg, room temperature
  • 2 tablespoons vegetable oil
  • 2 tablespoons milk (almond milk works)
  • 2 teaspoons vanilla extract
  • 1/3 cup Nutella or other hazelnut cocoa spread

Preheat oven at 350-degrees. Line muffin pan with liners and apply nonstick spray.

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

In large bowl, combine the pumpkin puree, white sugar, and brown sugar. Beat in the egg, vegetable oil, milk, and vanilla extract. Slowly mix in the dry mixture until it is just blended.

Add the batter to the muffin pan, filling each about 3/4 full. Top each muffin with about a teaspoon of Nutella and use a butter knife to swirl it into the batter.

Bake muffins for 14-16 minutes, or until a toothpick inserted in a center muffin comes out clean.

Serve warm or at room temperature. Store in a sealed container.

OM NOM NOM!

 

Bready or Not: Pumpkin Nutella Swirl Muffins

Save

Read More

Bready or Not: Pumpkin Cheesecake Sopapillas

Posted by on Oct 19, 2016 in Blog, Bready or Not, breakfast, pumpkin | Comments Off

These Pumpkin Cheesecake Sopapillas are super-easy to make. You use crescent dough roll for the top and bottom! This comes together in minutes.

Bready or Not: Pumpkin Cheesecake Sopapillas

You get to work some churromancy here as well. Once you have your pumpkin bars assembled, you pour melted butter over everything. You create LAKES OF BUTTER. Then to make it healthier, you top that with more cinnamon and sugar.

Bready or Not: Pumpkin Cheesecake Sopapillas

As it cools, the butter is absorbed, and that cinnamon-sugar forms an amazing crust on top.

Bready or Not: Pumpkin Cheesecake Sopapillas

The dish is fast to assemble, but it does need a few hours to cool down on the counter and then chill in the fridge. After, that, though…! All you need to do to serve this up is zap a piece in the microwave. Top that with some pecans and honey, and you have your own seasonally-appropriate sopapilla.

Bready or Not: Pumpkin Cheesecake Sopapillas

Eat it for breakfast. Snack. Dessert. Whatever. There’s pumpkin in this and it’s October. This could be dinner, if you so desire. Embrace the season! Get out the stretchy pants!

Modified from Willowbird Baking. Originally shared on the Holy Taco Church.

Bready or Not: Pumpkin Cheesecake Sopapillas

Bready or Not: Pumpkin Cheesecake Sopapillas

These sopapillas come together fast thanks to the shortcut use of crescent roll dough for the pastry layers. After letting these chill to set, they taste best warmed in the microwave. Add some pecans and honey, and you have autumnal bliss on your plate. Modified from Willowbird Baking and originally shared on the Holy Taco Church.

  • Bars
  • 2 cans crescent rolls, any brand
  • 2 (8-ounce) package cream cheese, room temperature
  • 1 16-ounce can of pumpkin puree (not organic)
  • 1/2 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • Topping:
  • 6 tablespoons butter, melted
  • 1/2 cup white sugar
  • 1 teaspoon cinnamon
  • Highly Advised Extras:
  • honey
  • toasted pecans

Preheat oven at 350 degrees F. Line a 9x13 inch baking dish with foil and apply nonstick spray. Unroll one can of crescent roll dough--keeping it as a single piece--and lay it in the dish. Pressing it out to cover the bottom and pinch seams together.

In a large mixing bowl, beat together the softened cream cheese and sugar until light and fluffy. Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and allspice. Spread the pumpkin mixture over the crescent roll dough in the pan.

Stretch out plastic wrap on a large cutting board. Use this surface to lay out the other can of crescent roll dough. Stretch it out and pinch together the seams. That done, use the board to flip the dough on top of the pumpkin layer.

Next is the topping. In a small bowl, stir together the 1/2 cup sugar with 1 teaspoon cinnamon. Pour the melted butter over the crescent dough top layer. Sprinkle the sugar mix all over the top.

Bake for 30 minutes or until golden brown. Let the bars cool completely at room temperature before placing them in the fridge to set for a few hours or overnight.

Cut the sopapillas into bars. They are best served warm, after a 20-30 second zap in the microwave, and topped with some pecans and drizzled honey.

OM NOM NOM!

 

Bready or Not: Pumpkin Cheesecake Sopapillas

Read More