Bready or Not

Bready or Not recipe blog

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: Churro Krispies

Posted by on Aug 28, 2019 in Blog, Bready or Not, no-bake dessert | 0 comments

Use the new Churros Cereal to make a fast no-bake treat in the mode of Rice Krispies!

Bready or Not Original: Churro Krispies

As the Once-and-Future High Priestess of Churromancy in the Holy Taco Church, I cannot observe a product like Churros Cereal and simply walk by. No, I must experiment with it in the kitchen.

Bready or Not Original: Churro Krispies

I resolved to adapt this cereal in the mode of Rice Krispies. The first thing I discovered: the box contains more cereal than needed for this process. Measure out 1.5 cups of the cereal to use in some other way, like for cereal (I know, a shock) or eat it straight, because the large pieces actually work well for that.

Bready or Not Original: Churro Krispies

The bulk of the box’s contents, though, get coated in a mix of butter and marshmallows to create an ooey, gooey, delicious treat.

Bready or Not Original: Churro Krispies

Yeah, there’s absolutely nothing healthy about this, but it sure tastes good.

Bready or Not Original: Churro Krispies

 

Bready or Not Original: Churro Krispies

This Bready or Not original uses Churros Cereal to create a Rice Krispies-style no-bake treat. Using the microwave makes the process especially fast, but this could certainly be done using a large pot on the stove.
Course: Dessert
Keyword: churros, no bake
Author: Beth Cato

Ingredients

  • 6 cups Churros Cereal
  • 4 Tablespoons unsalted butter
  • 10 ounces jumbo or mini marshmallows 1 bag

Instructions

  • Prepare a 13x9 pan with nonstick spray. There are about 7 1/2 cups of Churros Cereal in the box, so measure out 1 1/2 cups to set aside for some other use.
  • In very large microwave-safe bowl, watch closely as the butter and marshmallows are heated on HIGH for 1 minute. Stir well. Heat for another 30 seconds and stir again; heat more if necessary. But once it stirs to be smooth, proceed immediately to the next step.
  • Add the 6 cups of Churros cereal to the bowl and completely coat.
  • Promptly pour the sticky mess into the prepared pan and use waxed paper or a greased spatula to press it down. Cool completely before cutting. Serve out of dish or pack into a sealed container with waxed paper between stacked layers. Best eaten the same day.
  • OM NOM NOM!
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Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

Posted by on Aug 21, 2019 in alcohol, apples, Blog, boozy, Bready or Not, pie | 0 comments

A trusty cast iron skillet bakes up a beautiful apple pie in this delicious recipe.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

This pie is also special because it includes a drizzle of ginger liqueur. I posted a recipe a few weeks ago on how to make a cheap, sublime version at home in under a week.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

The ginger liqueur does add some lovely nuance to this pie, too–the complexity and freshness come across in a different way than, say, using some lemon juice on the sliced apples as I sometimes do to prevent them from browning.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

The whole process of this recipe is pretty neat, too. The biggest dose of sweetness is actually at the bottom of the pie, as butter and brown sugar are baked into the bottom crust!

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

I had to make this recipe three times to finally figure out the right balance of ingredients and how best to bake it. The second try was the most disastrous, as I ended up with the dreaded soggy bottom.

soggy bottom

Do be sure to follow the advice to use a rimmed cookie sheet in the oven. It’ll catch the overflow from the skillet and save you from suffering a soggy bottom.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

 

Click here for my Homemade Ginger Liqueur Recipe

 

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

Use a large iron skillet to bake up a delicious apple pie! Ginger liqueur adds complex flavor and elevates this beyond the average pie.
Course: Dessert
Keyword: alcohol, apple, pie
Author: Beth Cato

Ingredients

Skillet base:

  • 1/4 cup unsalted butter half cube
  • 1/2 cup brown sugar packed

Pie:

  • 2 prepared rounds of piecrust dough bought or made
  • 1/4 cup white sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons flour
  • 5 Granny Smith and/or Honeycrisp apples peeled, cored, and sliced
  • 1/4 cup ginger liqueur

For top:

  • 1 egg slightly beaten with 1 teaspoon water, for egg wash

Instructions

  • Preheat oven at 350-degrees with a large rimmed cookie sheet in the oven. [THIS IS IMPORTANT. The skillet will likely overflow as it bakes and the hot cookie sheet will also reduce the likelihood of a soggy pie bottom.] Add butter to skillet and place in oven until butter is melted. Remove skillet; stir in brown sugar, then return to oven until sugar starts bubbling, about 10 to 15 more minutes.
  • In the meantime, in a small bowl combine the white sugar, cinnamon, and flour. Set aside.
  • Roll out one of the pie crusts, if not already done. Carefully lay crust inside hot skillet so that bottom and sides are covered. Pour apple slices inside. Drizzle liqueur over the apples, followed by the dry ingredients.
  • Roll out second pie crust. Lay atop the mounded pie. Wary of the hot pan, tuck the crusts together as much as possible. Cut several slits in the top of the pie.
  • Brush egg wash over the top crust. Set pie on top of hot cookie sheet in oven.
  • Bake until pie is golden brown and apples are tender when jabbed with a fork, about 45 to 50 minutes.
  • Let cool at least 30 minutes before cutting. Store covered with foil, at room temperature or in fridge.
  • OM NOM NOM!
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Bready or Not: Coconut Bars

Posted by on Aug 14, 2019 in Blog, blondies, Bready or Not, cookies | 0 comments

These Coconut Bars are easy to make and absolutely delicious!

Bready or Not: Coconut Bars

I say that, and I don’t typically like coconut. As a kid, I hated all candy bars with coconut. To me, the texture was the problem. It was chewy and dry in a horrible way.

Bready or Not: Coconut Bars

In contrast, these bars are chewy in a fantastic way. The shortbread base pairs well with the coconut top.

Bready or Not: Coconut Bars

They even look pretty, don’t they? That’s because the recipe holds back a quarter of the coconut to go on top. That way it ends up crisping up in a lovely way.

Bready or Not: Coconut Bars

I modified this recipe from Taste of Home Magazine, December 2015, where the original notes describe it as an American take on the Filipino coconut cake called bibingka. I don’t think I’ve ever tried that–if I have, it was like 20 years ago–so I can’t vouch as to how close it is.

Bready or Not: Coconut Bars

But what I can say is that this is a fantastic recipe by its own merits. This is the kind of recipe that would be bright and pleasant at the holidays, and also perfect for a summer cook-out.

 

Bready or Not: Coconut Bars

This easy recipe results in deliciously chewy Coconut Bars, perfect to indulge in year-round.
Course: Breakfast, Dessert, Snack
Keyword: bars
Author: Beth Cato

Ingredients

Crust:

  • 2 cups all-purpose flour
  • 1 cup brown sugar packed
  • 1/2 teaspoon salt
  • 1 cup unsalted butter melted

Filling:

  • 3 large eggs
  • 14 oz sweetened condensed milk can
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar packed
  • 1/4 cup unsalted butter melted
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 4 cups flaked coconut divided

Instructions

  • Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray.
  • In a big bowl, mix together the flour, brown sugar, and salt, followed by the melted butter. Sprinkle into the prepared pan and compress it to form an uneven layer. Bake for 12 to 15 minutes, until light brown. Cool on a wire rack for at least 10 minutes.
  • Reduce oven temperature to 325-degrees.
  • In a big bowl, whisk together the eggs, sweetened condensed milk, flour, brown sugar, butter, vanilla extract, and salt. Stir in 3 cups of coconut. Pour atop the crust. Sprinkle the remaining 1 cup coconut over the top.
  • Bake for 25 to 30 minutes, until the coconut is turning golden brown.
  • Cool completely at room temperature. Lift onto cutting board using foil; slice contents into bars.
  • OM NOM NOM!
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Bready or Not Original: Cookies and Milk Quick Fudge

Posted by on Aug 7, 2019 in Blog, Bready or Not, chocolate, cookies, fudge, no-bake dessert, oreo | 0 comments

Old-fashioned stovetop fudge is great. It’s also fussy, sometimes refusing to set or turning out gritty, and makes the cook babysit a hot pot to stir and stir. I’m all about quick fudges, especially during the Arizona summer. This Cookies and Milk Quick Fudge is especially nice because it has endless variations!

Bready or Not Original: Cookies and Milk Quick Fudge

Choose a crisp, crunchy cookie from the store. Maybe on a good sale. In my case, I used Keebler’s Deluxe Grahams. A lot of Keebler’s cookies would work here–just don’t use the soft-baked ones.

Bready or Not Original: Cookies and Milk Quick Fudge

Prep the cookies by chopping up a cup and a half. Freeze those bits; it won’t take long. From there, it takes just a few minutes to mix up the fudge.

Bready or Not Original: Cookies and Milk Quick Fudge

The hardest part is waiting for the fudge to set for the next few hours.

Bready or Not Original: Cookies and Milk Quick Fudge

This recipe makes a lot of fudge, but it’s easy to portion out. Slice it small, and keep it sealed and stored in the fridge!

Bready or Not Original: Cookies and Milk Quick Fudge

Make this recipe time and again with different cookies. It could even be customized for the holidays or sporting events with the addition of differently colored sprinkles on top. Have fun with it!

 

Bready or Not Original: Cookies and Milk Quick Fudge

This quick fudge is fast to prepare and ready to eat after a few hours of chilling. Use any variety of crisp, firm store-bought cookies here, like many of those made by Keebler. Chop up the cookies and spread them on a wax paper-covered dish to freeze, which won't take long at all. This recipe makes a lot of fudge, and it can keep for weeks if sealed in the fridge.
Course: Dessert
Keyword: fudge, no bake, quick fudge
Author: Beth Cato

Ingredients

  • 1 1/2 cups chopped store-bought cookies frozen
  • 3 cups white chocolate chips
  • 14 ounce sweetened condensed milk can
  • 3 Tablespoons mini chocolate chips

Instructions

  • Line an 8x8 or 9x9 pan with foil and apply nonstick spray. Set aside.
  • In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!
  • Quickly stir in the frozen cookies and pour into the prepared pan. Sprinkle chocolate chips on top and tap them into place. Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge.
  • OM NOM NOM!
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Bready or Not Original: Homemade Ginger Liqueur

Posted by on Jul 31, 2019 in alcohol, Blog, boozy, Bready or Not | 2 comments

Make ginger liqueur at home in a matter of days, and save a lot of money over buying the store stuff!

Bready or Not: Homemade Ginger Liqueur

I’m frugal. I wanted to try an apple pie recipe that called for ginger liqueur, so I priced it. Um, no way was I paying for a $40 bottle when I needed just a smidge.

Therefore, I utilized the powers of the internet to find a way to make my own ginger liqueur. I ended up combining a couple recipes, and to great result. I used Kirkland brand vodka, from Costco, which made this even more of a bargain.

Bready or Not: Homemade Ginger Liqueur

The result of the infusion is sublime. Citrus hits the palate first, followed by the ginger, leaving the mouth tasting fruity, zesty, and refreshed.

Use this ginger liqueur in baking (that apple pie recipe will be up in a few weeks!), drink it straight, or mix it into cocktails. It’ll be delicious no matter how you drink it, and–thanks to the vodka–it will keep indefinitely.

Bready or Not: Homemade Ginger Liqueur

 

Bready or Not Original: Homemade Ginger Liqueur

Make your own ginger liqueur and save a lot of money! Using store brand vodka from a place like Costco makes this an even better bargain. Use clean jars and lids, but you needn't sanitize as rigorously as when making homemade jams or jellies. Vodka itself is a sanitizing agent.
Course: Drinks
Keyword: alcohol
Author: Beth Cato

Ingredients

  • 4 ounces ginger root peeled and diced
  • 1/2 cup caster sugar
  • 1 vanilla bean halved
  • 16 fluid ounces vodka
  • orange zested

Instructions

  • Combine all ingredients in a large jar or bottle with a good lid. Shake to mix. Let steep for 2 days, shaking the jar a few times a day.
  • Strain out the solids using a coffee filter or cheesecloth. Rebottle it and let it sit a day or two more to mellow before using it.
  • Store sealed. Drink straight, use in mixed drinks, or in recipes. Should keep indefinitely.
  • OM NOM NOM!
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