Bready or Not

Bready or Not recipe blog

Bready or Not: Fudgy Chocolate Gluten-Free Cake

Posted by on Sep 25, 2019 in Blog, Bready or Not, brownies, cake, chocolate, gluten-free | 0 comments

This incredible Fudgy Chocolate Cake is like a great big grown-up brownie.

Bready or Not: Fudgy Chocolate Gluten-Free Cake

While this can’t be said to be healthy, it IS gluten free, so makes for a wonderful treat for people with that dietary restriction.

Bready or Not: Fudgy Chocolate Gluten-Free Cake

It also keeps very well. I sliced it up and kept pieces stored in the fridge for over a week. They never dried out or lost flavor.

Bready or Not: Fudgy Chocolate Gluten-Free Cake

Even better, this cake can be frozen to last longer. Freeze slices on waxed paper and keep stored in a plastic container or freezer bag. Defrost in fridge when you want to indulge!

Bready or Not: Fudgy Chocolate Gluten-Free Cake

This cake is delicious by itself, but you could easily dress it up with fresh strawberries, cherries, or raspberries, and/or a scoop of vanilla ice cream–all of which are gluten-free as well, of course.

Bready or Not: Fudgy Chocolate Gluten-Free Cake

Modified from Allrecipes Magazine February/March 2015.

 

Bready or Not: Fudgy Chocolate Gluten-Free Cake

This gluten-free chocolate cake includes basic ingredients and is fast to make, to delicious results. The cake keeps well in the fridge and can be frozen as well.
Course: Dessert, Snack
Keyword: cake, chocolate, gluten free
Author: Beth Cato

Ingredients

  • 1/2 cup cocoa powder sifted, plus more to dust pan
  • 4 ounces semisweet chocolate chips
  • 1/2 cup unsalted butter
  • 3/4 cup white sugar
  • 3 eggs beaten
  • 1 teaspoon vanilla extract
  • confectioners' sugar for top, optional

Instructions

  • Preheat oven at 300-degrees. Cut parchment to fit in the bottom of an 8-inch cake pan. Grease pan. Set parchment inside. Grease again. Dust paper and sides of pan with cocoa.
  • In a large microwave-safe bowl, heat chocolate and butter in short bursts, stirring well between each pass, until smooth. Stir in cocoa powder followed by sugar, eggs, and vanilla. Pour into prepared pan.
  • Bake about 40 minutes, until cake begins to pull away from the sides of the pan; a toothpick inserted in the center should come out just slightly wet. Cool in pan for 20 minutes, then invert onto a rack. Remove the parchment, then invert again onto a plate to cool for at least an hour before cutting. Sprinkle with confectioners' sugar, if desired.
  • Keep cake covered by plastic wrap in fridge; keeps well as long as a week. Cake can be sliced and frozen for later enjoyment.
  • OM NOM NOM!
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Bready or Not Original: Easy Blueberry Pie Bars

Posted by on Sep 18, 2019 in Blog, blondies, blueberry, Bready or Not, breakfast, cookies | 0 comments

These Easy Blueberry Pie Bars taste like blueberry cobbler in a tidier, more compact form. They are DELICIOUS.

Bready or Not Original: Easy Blueberry Pie Bars

Yeah, yeah, I share a lot of good recipes on here, but these are seriously amazing.

Bready or Not Original: Easy Blueberry Pie Bars

The recipe is pretty straightforward, too. Make the shortbread crust. Press it down. Bake. Mix up the middle ingredients, folding in the blueberries last. Sprinkle reserved crust on top. Bake. Enjoy.

Bready or Not Original: Easy Blueberry Pie Bars

I like that this recipe only requires a pint of blueberries, too. During the summer, I can often find a little 12 ounce clamshell container on sale for under a buck!

Bready or Not Original: Easy Blueberry Pie Bars

These bars keep well for as long as three days, maybe longer, in a sealed container in the fridge. They make for a great dessert, but they’d be great for breakfast, too.

Bready or Not Original: Easy Blueberry Pie Bars

 

Bready or Not Original: Easy Blueberry Pie Bars

A Bready or Not Original. These delicious treats taste like a blueberry cobbler in convenient bar form!
Course: Breakfast, Dessert, Snack
Keyword: bars, blueberries, pie
Author: Beth Cato

Ingredients

Crust

  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/8 teaspoon salt
  • 1 cup unsalted butter 2 sticks

Filling

  • 2 eggs room temperature
  • 1 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup sour cream or plain or vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 pint fresh blueberries 12 ounces

Instructions

  • Preheat oven at 350-degrees.Line a 9x13 pan with foil and apply nonstick spray.
  • Place flour, sugar, and salt in a large bowl. Add the butter, and use a knife and fork to chop it into crumbles. Measure out 1 cup of this crumb mixture; set aside.
  • Place the rest of the crust mix into the baking dish. Distribute evenly, then compress into a thin layer; a piece of wax paper and a heavy glass work well for this.
  • Bake for 15 minutes. In the meantime, make the filling.
  • Beat eggs, then add in the sugar, flour, salt, sour cream/yogurt, and vanilla. Gently fold in the blueberries.
  • Pour the filling over the prebaked crust. Spread out evenly. Sprinkle the reserved crust mixture over the top.
  • Bake 55 to 60 minutes, until top is golden brown and passes the toothpick test.
  • Cool at room temperature, then chill in fridge to set more firmly. Use foil to lift onto a cutting board to slice into bars. Store in sealed container in fridge with waxed paper or parchment paper between layers. Keeps for at least 3 days.
  • OM NOM NOM!
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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: Chocolate Peanut Butter Bars [cake mix]

Posted by on Sep 11, 2019 in Blog, Bready or Not, brownies, cake mix, chocolate | 0 comments

These Chocolate Peanut Butter Bars are so good that people won’t even guess that it uses cake mix.

Bready or Not: Chocolate Peanut Butter Bars [cake mix]

I, personally, don’t see any shame in using cake mix. It’s a convenient base ingredient to doctor up.

Bready or Not: Chocolate Peanut Butter Bars [cake mix]

Chocolate and peanut butter is such a classic pairing. You can use any number of chocolate cake mixes for this (it was tested with a 15.25 ounce box), but I recommend devil’s food cake. It has a nice depth to it.

Bready or Not: Chocolate Peanut Butter Bars [cake mix]

If you’re in America, you might find a premade bag of peanut butter and chocolate chips at stores like Walmart. If you can’t find that, just use separate bags of those kinds of chips and measure out a cup of each.

Bready or Not: Chocolate Peanut Butter Bars [cake mix]

At my husband’s work, some of his co-workers considered this among their all-time favorite recipes. That is high praise indeed.

Bready or Not: Chocolate Peanut Butter Bars [cake mix]

 

Bready or Not: Chocolate Peanut Butter Bars [cake mix]

This easy-to-make recipe is so good that people won't even know it uses cake mix!
Course: Dessert, Snack
Keyword: bars, cake mix, chocolate
Author: Beth Cato

Ingredients

  • 1 box chocolate cake mix 15.25 oz
  • 3/4 cup unsalted butter melted
  • 1/2 cup milk
  • 1 cup creamy peanut butter
  • 1 bag peanut butter and chocolate chips or 1 cup of each kind of chips
  • 1/2 cup chopped peanuts

Instructions

  • Preheat oven at 350-degrees. Line a 9x13 pan with foil and apply nonstick spray.
  • In a big bowl, combine the cake mix, melted butter, and milk. Spread half of batter on bottom of the pan. Bake for 15 minutes.
  • Place peanut butter in a microwave safe bowl and warm to be spreadable. Pour over the baked bottom crust and spread to edges. Sprinkle the peanut butter and chocolate chips on top, followed by dollops of the reserved cake batter. Finish with the chopped peanuts.
  • Bake for another 20 minutes, until the visible portions of the peanut butter layer look set. Cool completely, refrigerating if desired.
  • Use foil to lift onto cutting board to slice into bars. Store in a sealed container at room temperature.
  • OM NOM NOM!
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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: Churro Krispies

Posted by on Aug 28, 2019 in Blog, Bready or Not, no-bake dessert | Comments Off on Bready or Not Original: Churro Krispies

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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