cake

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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Bready or Not: Coconut Cream Cheese Pound Cake

Posted by on Sep 4, 2019 in Blog, Bready or Not, breakfast, bundt, cake, cheese galore | 0 comments

This stunning Coconut Cream Cheese Pound Cake is gorgeous and delicious, and will win over even people like me that are not big coconut fans.

Bready or Not: Coconut Cream Cheese Pound Cake

This cake works for me because the cream cheese creates a rich, tender crumb, and the coconut adds a lovely chewiness to it all.

Bready or Not: Coconut Cream Cheese Pound Cake

The cake ends up being chewy, but not too chewy; sweet, but not cloyingly. Really, that makes this great as a breakfast, brunch, or dessert cake.

Bready or Not: Coconut Cream Cheese Pound Cake

I highly recommend reserving some coconut to sprinkle on top, too. It adds a certain oomph.

Bready or Not: Coconut Cream Cheese Pound Cake

Serve this as cake alone, or like with any pound cake, it would be lovely alongside fresh fruit.

Bready or Not: Coconut Cream Cheese Pound Cake

Modified from Cookies and Cups.

 

Bready or Not: Coconut Cream Cheese Pound Cake

This easy-to-make bundt cake creates a gorgeous and delicious cake that is perfect for breakfast, brunch, or dessert.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, cream cheese
Author: Beth Cato

Ingredients

Cake

  • 1 cup unsalted butter 2 sticks, room temperature
  • 8 ounces cream cheese 1 box, room temperature
  • 3 cups white sugar
  • 6 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 2 cups shredded flaked coconut

Glaze

  • 2 cups confectioners' sugar
  • 2-3 Tablespoons milk
  • extra shredded coconut

Instructions

  • Preheat oven at 325-degrees. Coat a 10-cup bundt pan with nonstick spray or butter.
  • In a large bowl, beat butter and cream cheese together until smooth. Add sugar and mix until light and fluffy.
  • Add eggs one at a time, followed by the vanilla extract, salt, and baking powder. Gradually mix in the flour until just combined, then fold in the coconut.
  • Pour batter into pan and distribute evenly. Bake for 75 to 80 minutes, until it passes the toothpick test.
  • Cool pan for 20 minutes, then invert the cake onto a wire rack to completely cool. Move to a plate or cake platter.
  • To make the glaze, stir together the confectioners' sugar and milk to form a smooth yet thick consistency. Pour or spoon glaze over the top, then sprinkle with additional coconut.
  • OM NOM NOM!
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Bready or Not Original: Easy Apple Cinnamon Cake

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

Easy Apple Cake! This delicious cake is great to bake up, slice, and store in the fridge or freezer to enjoy for weeks to come.

Bready or Not Original: Easy Apple Cinnamon Cake

If this recipe looks familiar, it’s because this is a rewrite of a recipe I posted back in 2016. The original version asked the baker to arrange the apple pieces in the middle and again on top.

Bready or Not Original: Easy Apple Cinnamon Cake

After making this cake many, many times, I realized that was an unnecessarily fussy step. Ain’t nobody got time for that!

Bready or Not Original: Easy Apple Cinnamon Cake

I started folding all of the apple chunks into the batter, and this saved a lot of time. The apples were perfectly distributed and the taste was the exact same.

Bready or Not Original: Easy Apple Cinnamon Cake

This cake remains a very favorite for both my husband and my dad. They’ll eat it for breakfast, snack, or dessert.

Bready or Not Original: Easy Apple Cinnamon Cake

When I travel back home to California, I always make this cake for my dad. Since my mom doesn’t stock baking ingredients, I measure up my own (one sandwich baggy with brown sugar and cinnamon; another with flour, baking soda, and salt; one more with white sugar) and whip him up a cake in no time!

 

Bready or Not Original: Easy Apple Cinnamon Cake

These dense, luscious apple cake squares are perfect for breakfast, brunch, snack or dessert! Use firm baking apples like Granny Smith.
Course: Breakfast, Dessert, Snack
Keyword: apple, bars, cake
Author: Beth Cato

Ingredients

  • 3 medium apples peeled, cored, & chopped into small chunks
  • 1 teaspoon cinnamon heaping
  • 1/4 cup brown sugar packed
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup white sugar
  • 1/3 cup vegetable oil
  • 1/3 cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 eggs room temperature
  • turbinado or maple sugar for topping optional

Instructions

  • Preheat oven to 350-degrees. Line a 9×9 square pan with foil and apply butter or nonstick spray.
  • In a medium bowl, toss peeled and chopped apples with cinnamon and brown sugar.
  • In a separate bowl, combine the flour, baking powder, and salt.
  • In a larger mixing bowl, whisk together the white sugar, vegetable oil, sour cream/yogurt, and vanilla extract until it's smooth. Add the eggs.
  • Add the dry ingredients into the wet ingredients until everything is just mixed. Fold in the apple chunks.
  • Pour batter into the prepared pan. Sprinkle turbinado or maple sugar over top, if desired.
  • Bake 1 hour, until it passes the toothpick test in middle. Cool completely, chilling in fridge if desired. Use foil to list contents onto a cutting board. Cut into pieces.
  • These are great individually plastic wrapped and stored at room temperature or in the fridge; bars can be frozen and keep well for months. Eat from the fridge, or at room temperature, or warm in the microwave or oven. However you eat it, it'll be delicious!
  • OM NOM NOM!
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Bready or Not: Peanut Butter Chocolate Chip Bars

Posted by on Mar 27, 2019 in Blog, blondies, Bready or Not, cake, chocolate, cookies | Comments Off on Bready or Not: Peanut Butter Chocolate Chip Bars

These are not mere blondies. No, these Peanut Butter Chocolate Chip Bars are practically cake.

Bready or Not: Peanut Butter Chocolate Chip Bars

Seriously, this could work as a birthday cake for a chocolate-peanut butter lover. These bars are THICK and loaded with goodness.

Bready or Not: Peanut Butter Chocolate Chip Bars

This recipe makes a full 13 by 9 pan, so there’s plenty to share. As dense as each bar is, you probably don’t want to cut them large.

Bready or Not: Peanut Butter Chocolate Chip Bars

Bars like this freeze very well, too, so you can stash some away to enjoy later.

Bready or Not: Peanut Butter Chocolate Chip Bars

I can’t help but wonder how this recipe would be with Reese’s Peanut Butter Cups chopped into it, too. I should try that sometime.

Bready or Not: Peanut Butter Chocolate Chip Bars

Recipes are stories. There will always be other ways to twist them into something new and enjoyable.

Bready or Not: Peanut Butter Chocolate Chip Bars

 

Bready or Not: Peanut Butter Chocolate Chip Bars

These luscious bars are thick, cakey, and delicious! If there's no Greek yogurt handy, sour cream makes for a good substitute.
Course: Breakfast, Dessert, Snack
Keyword: bars, cake, chocolate, peanut butter
Author: Beth Cato

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 1 cup brown sugar packed
  • 1/4 cup white granulated sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup vanilla Greek yogurt
  • 2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 3/4 cups peanut butter chips 1 bag
  • 1 1/2 cups chocolate chips
  • 1/2 cup chopped peanuts

Instructions

  • Preheat the oven at 350-degrees. Line a 13X9 baking with aluminum foil and apply nonstick spray or butter.
  • In a big bowl, cream together the butter and sugars until light and fluffy. Add the eggs, one at a time, scraping the bowl as necessary.
  • Add the vanilla extract and vanilla yogurt next, followed by the flour, cinnamon, and baking powder. Fold in the peanut butter chips and 1 cup of the chocolate chips.
  • Scoop the batter into the prepared pan. Sprinkle the remaining chocolate chips and the peanuts over the top and gently press them in.
  • Bake pan for 30 minutes or until the center passes the toothpick test. Let cool completely. Use foil to lift contents onto a cutting board to slice into bars.
  • Store in a sealed container at room temperature or in the fridge. Freeze bars between waxed paper in a sealed container to make them last even longer.
  • OM NOM NOM!
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Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

Posted by on Nov 7, 2018 in Blog, Bready or Not, cake, maple | Comments Off on Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

Let’s kick off the 2018 holiday season the right way: with cake! A Glazed Earl Grey Maple Gingerbread Sheet Cake, to be exact.

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

Earl Grey adds a lovely spice and kick that contrasts and complements the sweetness of maple. As you can see, tea flecks freckle the entire cake.

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

The cake is super-soft, moist, and cakey. I was amazed at how high it rose. It pretty much went to the top of my casserole dish.

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

The cake itself isn’t heavily sweet, which is why the thin layer of glaze is just what it needs. It provides a more potent sweet maple flavor.

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

This is a cake that pairs well with tea (Earl Grey, hot, Picard-style?) and also with coffee. Serve this to a crowd! There’s plenty of cake to go around.

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

 

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

Earl Grey tea and maple form a superhero duo in this lovely sheet cake topped with a thin glaze with (you guessed it) more maple flavor. This cake bakes up high and soft, so make this to feed a crowd!
Course: Breakfast, Dessert, Snack
Keyword: cake, gingerbread, maple, sour cream
Author: Beth Cato

Ingredients

Cake:

  • 2 eggs
  • 2 cups pure maple syrup
  • 2 cups sour cream 16 ounce container
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter 1 cube, melted
  • 4 2/3 cups all-purpose flour
  • 3 packets Earl Grey tea a heaping Tablespoon
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon salt

Glaze:

  • 2 Tablespoons unsalted butter melted
  • 2 cups confectioners' sugar
  • 3/4 teaspoon maple flavor
  • 2 Tablespoons + milk almond milk works

Instructions

  • Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
  • In a medium bowl, stir together the eggs, maple syrup, sour cream, vanilla, and butter. Set aside.
  • In a large bowl, mix together the flour, Earl Grey tea, ginger, baking soda, and salt. Gradually stir in the egg mixture. Spread batter in the ready pan.
  • Bake 45 to 50 minutes, until the middle passes the toothpick test. Cake will have risen a great deal. Cool in pan on wire rack for a few hours.
  • Once the cake is room temperature, prepare the glaze. In a medium bowl, melt butter in microwave. Add confectioners' sugar, maple flavor, and two tablespoons milk. Stir until mixed and of spreadable thickness, adding more milk as necessary to loosen it or sugar to thicken.
  • Spread glaze atop cake. To slice, lift up by foil and set on cutting board. Store slices in sealed container(s) at room temperature; keeps well for at least 2 days.
  • OM NOM NOM!

 

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

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Bready or Not Guest: K. Bird Lincoln with Spicy Mocha Chocolate Mochi Cake

Posted by on Oct 16, 2018 in Blog, Bready or Not, brownies, cake, chocolate, guest recipe | Comments Off on Bready or Not Guest: K. Bird Lincoln with Spicy Mocha Chocolate Mochi Cake

I’m excited to welcome author K. Bird Lincoln with a special Bready or Not guest post! I’ve read over 130 urban fantasies and it’s hard to wow me these days, but the first book in her Portland Hafu series was a delight. She’s here today to celebrate the release of her second book, Black Pearl Dreaming, with a multicultural chocolate cake.

Plus, you can enter a Rafflecopter giveaway for her first book, Dream Eater! Read the recipe, and you might win yourself a great book to pair with this special chocolate cake.


The Portland Hafu Urban Fantasy series features a Japanese American young woman named Koi. She finds out her father isn’t entirely human and has to battle evil professors and dragons. The second in the series, Black Pearl Dreaming, has Koi traveling to Japan to seek answers for her father’s mental decline.

Chocolate is a huge part of Koi’s world. Like really important. So important that when love interest, Kitsune trickster Ken, wants to apologize for getting her in trouble in Tokyo, he gives her Oregon Chocolatier Dagoba’s Xocolatl Chocolate bar, invoking rosy childhood memories of the only chocolate Koi’s father ever deigned to consume.

So Xocolatl, possibly “bitter water” from the Mayan language, is the flavor I thought I’d play with for this recipe. Drawing on Koi’s happa haole heritage (she’s Japanese on her father’s side and Caucasian-Hawaiian on her mother’s) I thought it fitting to turn Hawaiian Butter Mochi into an homage to my favorite Oregon Chocolatier.

Butter mochi isn’t the same thing at all as Japanese mochi celebrated at New Year’s and used in making daifuku. Butter mochi is a Hawaiian cake incorporating Mochi flour (sweet rice flour or glutinous rice flour not to be confused with ye olde plain rice flour) milk, and butter to make a squishy, bouncy, chewy rich cake like deliciousness.

Don’t be scared off by the mochi flour. All the rest of the ingredients in this are pretty easy to get, and I even found Mochiko Flour (Koda Farms Brand) at my local Hy-Vee grocery store here in the Southeastern Prairie of Minnesota in the Asian Foods section. And of course, you can order Mochiko on Amazon.

This is Hawaiian soul food with a spicy chocolate twist, y’all. One bite, and you’ll be hooked, I promise.


 

Bready or Not Guest Recipe: BLACK PEARL DREAMING Spicy Mocha Chocolate Mochi Cake from K. Bird Lincoln

This recipe inspired by K. Bird Lincoln's Portland Hafu Urban Fantasy series combines traditional Japanese and Hawaiian ingredients for a delicious result! Mochiko Flour isn't hard to get in grocery stores worldwide and can also be ordered online.
Course: Dessert, Snack
Cuisine: Hawaiian, Japanese
Keyword: cake, chocolate
Author: Beth Cato

Ingredients

  • 1/2 cup butter
  • 3/4 cup dark chocolate chips
  • 1 1/2 cups white sugar
  • 16 oz Mochiko Flour sweet or glutinous rice flour
  • 2 teaspoon baking powder
  • 1/2 cup cacao powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 12 oz coconut milk
  • 1 1/2 cup milk if you don’t mind the sugar, use 1 cup condensed milk
  • Cayenne pepper to taste I used 1/4 tsp
  • Cinnamon to taste I used 1 Tb

Instructions

  • Grease or insert parchment paper into a 9×13 pan.
  • Melt the butter and chocolate together. Mix in sugar and vanilla. In a different bowl, mix Mochiko flour, cacao powder, baking powder, cinnamon, and cayenne. Beat in 1/2 of the Mochiko flour mixture, eggs, and coconut milk. Add in another 1/2 of the Mochiko flour mixture, 11/2 cup milk and beat until all flour and milk is added and mixed in until smooth.
  • Pour into pan and cook at 350 deg F for 45-55 minutes.
  • Let cool completely. Cut with a plastic knife or wet your knife between cuts.

 


 

a Rafflecopter giveaway


Koi visits Japan looking for answers and instead is forced to make an impossible choice.

With the help of powerful new friends, Koi defeated her dragon enemy in Portland. Now, no longer able to deny her dream-eating powers or the real reason for her father’s mental decline, she flies to Tokyo with her new Kitsune love, Ken, and the trickster Kwaskwi, seeking answers. But secrets from Ken’s past and Kind politics threaten to unravel their newfound trust and someone in Tokyo is desperate to kidnap a Baku. Koi must untangle a long history of pain and deceit in order to save her father, an imprisoned dragon, and herself.

“I absolutely got sucked in by the way several mythologies were mixed with modern-day and WWII history to form a cool, surprising, and action packed plot. ”
— Pat Esden, author of The Dark Heart and Northern Circle Coven series.

“In Black Pearl Dreaming, Koi is a delightfully watchable heroine in way over her head. She struggles to figure out whom to trust, where she can get good coffee, and what exactly she should do about this enormous sleeping dragon, in this fast paced paranormal intrigue set
in a vividly detailed contemporary Japan.”
— Tina Connolly, author of Ironskin and Seriously Wicked series.

World Weaver Press
Amazon
Barnes and Noble
iTunes/Apple iBooks
Kobo

K. Bird Lincoln is an ESL professional and writer living on the windswept Minnesota Prairie with family and a huge addiction to frou-frou coffee. Also dark chocolate– without which, the world is a howling void. Originally from Cleveland, she has spent more years living on the edges of the Pacific Ocean than in the Midwest. Her speculative short stories are published in various online & paper publications such as Strange Horizons. Her medieval Japanese fantasy series, Tiger Lily, is available from Amazon. World Weaver Press released Dream Eater, the first novel in an exciting, multi-cultural Urban Fantasy trilogy set in Portland and Japan, in 2017 and will release the sequel, Black Pearl Dreaming, October 2018. She also writes tasty speculative fiction reviews on Amazon and Goodreads. Check her out on Facebook, join her newsletter for chances to win chocolate and ebooks, or stalk her online at kblincoln.com

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