chocolate

Bready or Not: Raspberry-Chocolate Chip Mini Loaves

Posted by on Mar 27, 2024 in Blog, Bready or Not, breakfast, chocolate, quick bread | 0 comments

These Raspberry-Chocolate Chip Mini Loaves are an easy make-ahead breakfast, brunch, or dessert. Use fresh or frozen raspberries–I used frozen!

Bready or Not: Raspberry-Chocolate Chip Mini Loaves

I have a Pampered Chef Stoneware loaf pan that I swore I’d use more often because I bothered to haul the big thing from Arizona. It has spaces for four small loaves. This recipe can be made with that kind of pan, or use 8 1/2 by 4 1/2-inch disposable pans. The individual pans, with a tasty baked treat inside, are great for gift-giving!

Bready or Not: Raspberry-Chocolate Chip Mini Loaves

Use any kinds of chocolate chips with this recipe, or a mix. Flavor-wise, I’d prefer white chocolate here, but brown chips or chunks certainly look better for pictures.

Bready or Not: Raspberry-Chocolate Chip Mini Loaves

Modified from a muffin recipe at King Arthur Flour.

Bready or Not: Raspberry-Chocolate Chip Mini Loaves

Make mini loaves packed with fruit and chocolate that are perfect for breakfast, brunch, or dessert! Modified from King Arthur Flour.
Course: Breakfast, Dessert, Snack
Keyword: chocolate, mini loaves, quick bread, raspberries
Servings: 8 half loaves
Author: Beth Cato

Equipment

  • Mini loaf pan with four spaces or 4-count 8 1/2 by 4 1/2 disposable pans
  • nonstick spray

Ingredients

Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 teaspoon cinnamon
  • pinch salt
  • 3 Tablespoons unsalted butter melted
  • 1/4 teaspoon pure vanilla extract

Batter

  • 8 Tablespoons unsalted butter melted
  • 3/4 cup milk or half & half
  • 2 large eggs
  • 1 3/4 cups all-purpose flour
  • 1 cup chocolate chips any kind
  • 1 cup raspberries fresh or frozen
  • 3/4 cup white sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 375 degrees. Lightly grease the loaf pans.

Make the topping

  • Mix the topping ingredients together until the mixture is very moist and crumbly. Set aside. If the kitchen is warm, place the bowl in the fridge.

Make the loaves

  • In a large bowl, whisk together the melted butter, milk or half & half, and eggs.
  • Measure the flour into a large bowl. Into separate bowls, place the chocolate chips and the raspberries. Add a generous scoop of flour to the chocolate chips and toss them to coat. Repeat with the raspberries. This coating will help them to resist sinking in the batter.
  • To the remaining flour, add the sugar, baking powder, and salt. Gradually mix the wet ingredients into the dry. Fold in the chocolate chips, followed by the raspberries.
  • Divide the batter evenly among the loaf pans. Sprinkle the topping over each loaf to cover, pressing it in slightly to help it adhere.
  • Bake for 25 to 35 minutes; separated pans may cook faster. When done, they should be browned across the top and pass the toothpick test in the middle. Cool for 30 minutes. If using a large pan with four mini loaves inside it, run a sharp knife around the edges of each divot and then carefully tip the loaves onto a pan or counter. Set them on a rack to completely cool.
  • Store loaves in a sealed container at room temperature or freeze soon after making. Eat at room temperature or warmed in the microwave.

OM NOM NOM!

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    Bready or Not Original: Berry Scones

    Posted by on Feb 21, 2024 in Blog, Bready or Not, breakfast, british, chocolate | 0 comments

    These Berry Scones are a delicious way to use fresh or frozen fruit to create a batch of baked goods for breakfast.

    Bready or Not: Berry Scones

    I love scones but I hadn’t made this recipe in over 10 years. Arizona is not a good place to get locally grown fresh fruit like strawberries and raspberries. Soon after we moved to Minnesota, fresh strawberries came into season AND I won a gallon-sized bag of frozen raspberries in my first horticultural club meeting.

    Bready or Not: Berry Scones

    I needed ways to utilize my new bounty. I reworked this old recipe, reducing the fruit amount and adding white chocolate chips. That extra sweet kick really elevates the fruit!

    Bready or Not: Berry Scones

    Bready or Not Original: Berry Scones

    These Berry Scones are a perfect breakfast, delicious at room temperature or warmed in the microwave. They can be frozen after baking, making this is a convenient make-ahead recipe. Don’t thaw the fruit if it’s frozen or it’ll be mushy and juicy. Use only fresh or frozen fruit.
    Course: Breakfast
    Cuisine: British
    Keyword: chocolate, raspberries, scones, strawberries
    Author: Beth Cato

    Equipment

    • cookie sheet or scone pan
    • nonstick spray

    Ingredients

    Scones:

    • 1/2 cup strawberries or raspberries (fresh or frozen) about 3oz
    • 3 Tablespoons white sugar separated
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 6 Tablespoons unsalted butter
    • 2/3 cup milk or almond milk
    • 1/2 cup white chocolate chips

    Topping:

    • 1 Tablespoon coarse or white sugar optional

    Instructions

    • Preheat oven at 400 degrees. Lightly grease a cookie sheet or line with parchment paper, or use a scone pan.
    • Use kitchen shears or a knife to cut the fruit into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside to macerate.
    • Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or a fork to cut it in. Don’t completely mix in butter, but leave some pea-sized pieces throughout. Stir in milk. Fold in the white chocolate chips followed by the berries.
    • Flour hands to coat. Gently knead and turn the dough to incorporate the dry bits from the bottom of the bowl. Sprinkle dough with extra flour if it’s too sticky to work with.
    • If using a cookie sheet for baking, pat the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges (or smaller), then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them; they will spread. Alternatively, press handfuls of dough into a scone pan, filling each empty space to the end to create even pieces. Sprinkle the tops with coarse or white sugar, if desired.
    • Bake 20 to 25 minutes or until the tops are beginning to brown. Remove them from pan. Scones can be eaten immediately, or will keep in a sealed container at room temperature for up to 2 days. Freeze them to enjoy later.

    OM NOM NOM!

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      Bready or Not: Chocolate Chip Skillet Cookie

      Posted by on Feb 14, 2024 in Blog, Bready or Not, chocolate, cookies | 0 comments

      If you’re in need of a small-scale dessert for just a couple of people (hey, it is Valentine’s Day as I post this), this Chocolate Chip Skillet Cookie is perfect.

      Bready or Not: Chocolate Chip Skillet Cookie

      You’ll need a 6-inch cast iron skillet or cake pan for this recipe. I have the former.

      Bready or Not: Chocolate Chip Skillet Cookie

      This is a treat best enjoyed while it’s warm. Therefore, let the big cookie cool enough so you won’t get burned, and then dig in. If you want to make this even more luxurious, add some scoops of ice cream in the middle and eat everything with spoons!

      Bready or Not: Chocolate Chip Skillet Cookie

      Modified from Bake from Scratch July/August 2023.

      Bready or Not: Chocolate Chip Skillet Cookie

      This small-scale treat is perfect as a sweet treat for a small family or as a date night dessert for two adults. This is the kind of dish where you don’t expect to have leftovers–but if you do, they are best served warmed. Modified from Bake from Scratch July/August 2023.
      Course: Dessert
      Cuisine: American
      Keyword: chocolate, cookies
      Servings: 2
      Author: Beth Cato

      Equipment

      • 6-inch cast iron skillet or 6-inch cake pan
      • nonstick spray
      • small saucepan

      Ingredients

      • 1/4 cup unsalted butter
      • 2 Tablespoons white sugar
      • 2 Tablespoons brown sugar packed
      • 1 large egg yolk
      • 1 Tablespoon milk or half& half
      • 1/2 teaspoon vanilla bean paste or vanilla extract
      • 1/2 cup all-purpose flour
      • 1/2 teaspoon baking powder
      • 1/4 teaspoon kosher salt
      • 1/2 cup chocolate chips whatever kind you want
      • flaked sea salt and coarse sugar for optional topping

      Instructions

      • Preheat oven at 350-degrees. Prepare the pan by using nonstick spray or some extra butter to coat.
      • In a small saucepan, melt the butter on medium heat, stirring often. The butter will foam and then turn brown after 6 to 8 minutes. Set aside to cool for at least 10 minutes.
      • In a mixing bowl, combine browned butter, both sugars, egg yolk, milk, and vanilla. Add the flour, baking powder, and kosher salt. Fold in the chocolate chips. If desired, add a sprinkle of flaked sea salt and coarse sugar on top.
      • Bake until the edges are brown and the middle is no longer gooey, about 15 to 20 minutes. Let cool for 15 to 20 minutes before digging in, but it is ideally eaten while it's still warm.

      OM NOM NOM!

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        Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

        Posted by on Jan 17, 2024 in biscoff spread, Blog, Bready or Not, chocolate, cookies | 0 comments

        These Chewy Biscoff Chocolate Chip Cookies taste even more inherently cookie dough-like thanks to cookie butter mixed into the dough. They are chewy, sweet, and oh-so-good.

        Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

        Because someone always asks, “What’s cookie butter?” The answer is: an addictive substance found near the peanut butter in most every grocery store in America; even my local Walmart has it in the main Biscoff brand or as a Walmart generic, and Trader Joe’s calls it Speculoos. It’s essentially pulverized cookies and oil. It has the exact same texture as peanut butter and can substitute for it in most any recipe. There is nothing healthy about it and it is incredibly delicious.

        Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

        If you search for Biscoff/cookie butter recipes on Bready or Not, you’ll find a ton of recipes. It’s been one of my favorite ingredients for over ten years.

        Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

        That’s how old this recipe is, too–so old that I originally posed it on the LiveJournal version of Bready or Not! It was high time it had a remake (or rebake).

        Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

        Cookie butter amps up the cookie dough flavor in these baked delights.
        Course: Dessert, Snack
        Keyword: chocolate, cookie butter, cookies
        Author: Beth Cato

        Ingredients

        • 1/2 cup unsalted butter room temperature
        • 1/2 cup white sugar
        • 1/2 cup brown sugar packed
        • 1/4 cup Creamy Biscoff spread or other cookie butter
        • 1 large egg room temperature
        • 1 teaspoon vanilla
        • 1 1/2 cups all-purpose flour
        • 1 teaspoon baking soda
        • 1/4 teaspoon salt
        • 1 cup chocolate chips
        • flaked sea salt optional, for top

        Instructions

        • Cream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and cookie butter.
        • In a separate bowl, combine the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet. Fold in the chocolate chips.
        • Wrap up dough and chill it in the fridge for a few hours or overnight.
        • Preheat oven to 350-degrees.
        • Drop the dough by large tablespoons onto baking sheet. If desired, press a pinch of flaked sea salt onto each round. Bake for 10 to 12 minutes. Let set on pan briefly and then transfer to a cooling rack. Store cookies in a sealed container at room temperature.

        OM NOM NOM!

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          Bready or Not: Brownie Cookies

          Posted by on Jan 10, 2024 in Blog, Bready or Not, brownies, chocolate, cookies | 0 comments

          If ever you are experiencing a chocolate emergency (need chocolate NOW, don’t want to leave the house, don’t want to spend a long time making something), these Brownie Cookies will satisfy nicely.

          Bready or Not: Brownie Cookies

          These cookies mix up fast. They bake fast. They cool fast. They enter your stomach fast.

          Bready or Not: Brownie Cookies

          Plus, they are imbued with brownie goodness. The dough includes melted chocolate and chopped walnuts. Yes, you can replace the walnuts with a different nut–or leave out the nuts entirely, if you so choose. I really love the texture of a chewy cookie with a crunchy nut, though.

          Bready or Not: Brownie Cookies

          Actually, you could even replace the nuts with something like M&Ms. That’d make these easy to modify for holidays, too–green and red candies in December, the Valentine’s mix in February. Have fun with this recipe!

          Bready or Not: Brownie Cookies

          Are you craving brownies, but want your fix FAST? Try these cookies. They are quick to make and bake!
          Course: Dessert, Snack
          Cuisine: American
          Keyword: chocolate, cookies, walnuts
          Servings: 25
          Author: Beth Cato

          Equipment

          • baking sheet
          • parchment paper
          • tablespoon scoop or spoon

          Ingredients

          • 1/3 cup unsalted butter softened
          • 3/4 cup white sugar
          • 1/3 cup light corn syrup
          • 1 large egg room temperature
          • 3 ounces semisweet chocolate melted
          • 2 teaspoons vanilla extract
          • 1 2/3 cups all-purpose flour
          • 1/2 teaspoon baking powder
          • 1/4 teaspoon salt
          • 3/4 cup walnuts chopped

          Instructions

          • Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
          • In a large bowl, cream together butter and sugar until they are light and fluffy. Add the corn syrup and egg. Add the melted chocolate and vanilla.
          • In another bowl, combine the flour, baking powder, and salt. Gradually mix this into the wet ingredients, scraping the bottom of the bowl to make sure everything is combined. Fold in the walnuts.
          • Use a tablespoon scoop or spoon to dollop rounds of dough, spaced out, on baking sheet. Bake for 9 to 11 minutes, then let rest on sheet a few minutes before transferring them to a cooling rack. Store in a sealed container at room temperature.

          OM NOM NOM!

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            Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

            Posted by on Dec 27, 2023 in Blog, Bready or Not, chocolate, cookies | 0 comments

            Let’s end the year with an outright dreamy cookie: Cardamom-Espresso Chocolate Chip Cookies.

            Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

            Seriously, these things are amazing. The flavor of coffee hits the tongue first, followed by a warm kick of cardamom. The overall dough is buttery and rich.

            Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

            The texture is chewy and luscious. Really, these are a pleasurable sensory bomb in the mouth.

            Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

            Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

            These dreamy cookies are coffee-forward in flavor, followed by a warm kick of cardamom. White chocolate chips look especially nice in the dark dough.
            Course: Dessert, Snack
            Keyword: cardamom, chocolate, coffee, cookies
            Servings: 46 cookies
            Author: Beth Cato

            Equipment

            • plastic wrap
            • baking sheet
            • parchment paper
            • tablespoon scoop or spoon

            Ingredients

            • 3 1/4 cups all-purpose flour
            • 1 teaspoon baking powder
            • 1 teaspoon baking soda
            • 1 teaspoon ground cardamom
            • 1/2 teaspoon salt
            • 1 cup unsalted butter softened (2 sticks)
            • 1 1/2 cups brown sugar packed
            • 1/2 cup white sugar
            • 2 large eggs room temperature
            • 2 Tablespoons espresso powder
            • 1 Tablespoon vanilla extract
            • 12 ounces chocolate chips 1 bag, or mixed kinds to equal amount

            Instructions

            • Combine flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Set aside.
            • In a large mixing bowl, beat the butter until creamy. Add both sugars, beating until fluffy; scrape the bottom of the bowl a few times. Add eggs, one at a time, followed by the espresso powder and vanilla.
            • Gradually add the dry ingredients to the butter mixture, until just combined. Fold in the chocolate chips. Wrap dough and chill in fridge for at least an hour, but as long as a day or two.
            • Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
            • Use a tablespoon scoop or spoon to dole out balls of dough, spaced out, on the baking sheet. Bake for about 12 minutes. Cookies should look set. Let them rest on the baking sheet for about 5 minutes before transferring them to a cooling rack. Store cooled cookies in a sealed container at room temperature.

            OM NOM NOM!

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