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Bready or Not: Pumpkin Chocolate Chip Cake

Posted by on Oct 23, 2019 in Blog, Bready or Not, cake, chocolate, pumpkin | 0 comments

Halloween is about a week away. Let’s celebrate with a Pumpkin Chocolate Chip Cake!

Bready or Not: Pumpkin Chocolate Chip Cake

This is an honest-to-goodness cake, too, light and fluffy and topped with a just-thick-enough layer of frosting.

Bready or Not: Pumpkin Chocolate Chip Cake

This cake melds the glorious powers of a spice cake with a chocolate cake, finding a medium that is happy indeed.

Bready or Not: Pumpkin Chocolate Chip Cake

As with most of my baked goods, this was packed up and sent with my husband to work. I can report that this cake can be cut into squares and stored in containers with waxed paper between the layers. It traveled surprisingly well.

Bready or Not: Pumpkin Chocolate Chip Cake

Most cakes are not that cooperative. I can’t even say how many times I’ve tried a recipe and mangled it when I’ve tried to portion it out to make it more portable. Those cakes don’t typically make it onto Bready or Not.

Bready or Not: Pumpkin Chocolate Chip Cake

This one does… and not only is it cooperative for travel, but it’s also darn delicious.

Modified from Taste of Home Desserts Magazine.

 

Bready or Not: Pumpkin Chocolate Chip Cake

This light, fluffy cake combines all the goodness of spice cake and chocolate!
Course: Dessert, Snack
Keyword: cake, chocolate, pumpkin
Author: Beth Cato

Ingredients

Cake

  • 1 1/4 cups pumpkin puree
  • 1 cup white sugar
  • 1/2 cup vegetable oil or canola oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour or whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 cup semi-sweet chocolate chips

Frosting

  • 6 Tablespoons unsalted butter softened
  • 3 Tablespoons milk or half & half
  • 1 1/2 teaspoons vanilla extract
  • sprinkle cloves
  • 1/3 cup baking cocoa sifted
  • 2 1/2 - 3 cups confectioners' sugar

Instructions

Making the cake

  • Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply butter or nonstick spray.
  • In a large bowl, beat together the pumpkin puree, sugar, oil, and eggs. In a separate bowl, sift together the flours, baking powder, baking soda, salt, and spices. Gradually beat the dry mix into the wet. Fold in the chocolate chips.
  • Pour the batter into the prepared pan. Bake for 20 to 25 minutes, until the center passes the toothpick test. Let cool to room temperature, or chill in fridge if desired.

Frosting

  • In a large bowl, beat butter until creamy. Add in the milk, vanilla, and cloves. Slowly beat in the cocoa and the base amount of confectioners' sugar, adding more if needed to reach spreadable consistency. Cover the top of the cake. Slice within pan, or use foil to lift cake onto cutting board.
  • Store covered in the fridge.

*OM NOM NOM!*

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    New Publication Flood!

    Posted by on Oct 22, 2019 in anthology:nonfiction, anthology:poem, anthology:story, Blog | 0 comments

    Publishing is weird. Stories and poems get accepted and could be published a week later or the next year. It seems like once or twice a year, weird timing kicks in and a whole bunch of things end up published at the same time. This is one of those times.

    Chicken Soup for the Soul: It's Beginning to Look a Lot Like Christmas: 101 Tales of Holiday Love and WonderNew stories:
    “The Wind Knows All” in Nature (plus, a blog post on the story behind the story)
    – nonfiction “The Advent of New Holiday Traditions” in Chicken Soup for the Soul: It’s Beginning to Look a Lot Like Christmas [Amazon affiliate link]

    Poetry:
    – “Old Coyote” in Eye to the Telescope Issue 34: Tricksters
    – three poems in Daikaijuzine: “A Purring Cat is a Time Machine,” “Dollar Store Monsters,” and “Drought and Dryad”

    #SFWAPro

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    Bready or Not Original: Pumpkin Raisin Cookies

    Posted by on Oct 16, 2019 in Blog, Bready or Not, cookies, pumpkin | 0 comments

    Pumpkin Raisin Cookies! These delicious treats combine a lot of fall flavors.

    Bready or Not Original: Pumpkin Raisin Cookies

    I don’t know why I never thought to pair raisins and pumpkin in cookies before. After all, I’ve used them together in bread.

    These cookies are all the more delicious because of the use of pumpkin pie spice. That mix is obviously good with pumpkin, but wow, does it go well with raisins!

    Bready or Not Original: Pumpkin Raisin Cookies

    On the subject of raisins, I am biased toward golden raisins, but really, you can use whatever seedless variety you wish.

    Bready or Not Original: Pumpkin Raisin Cookies

    Also, using golden raisins makes it less likely that hungry people will endure Cookie Betrayal Syndrome (CBS). This is the condition wherein people who hate raisins accidentally ingest raisins in cookies because they think the raisins are really chocolate chips.

    Bready or Not Original: Pumpkin Raisin Cookies

    Good bakers are honest bakers. Golden raisins are usually pale enough in color that they won’t mislead people.

    Bready or Not Original: Pumpkin Raisin Cookies

    Besides, maybe, just maybe, people who’ve endured CBS will think these cookies look so good they’ll give them a try, even knowing what they contain.

    Bready or Not Original: Pumpkin Raisin Cookies

    These chewy cookies partner up pumpkin, raisins, and pumpkin pie spices in a delicious new way. Enjoy them through the fall and all the year long! NOTE: the dough needs to chill for at least a few hours prior to baking.
    Course: Dessert, Snack
    Keyword: cookies, pumpkin
    Author: Beth Cato

    Ingredients

    Cookies

    • 1 cup unsalted butter 2 sticks, softened
    • 1 1/2 cups white sugar
    • 1/2 cup pumpkin puree
    • 2 teaspoons vanilla extract
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon pumpkin pie spice
    • 1/2 teaspoon salt
    • 1 egg room temperature
    • 2 2/3 cups all-purpose flour
    • 3/4 cup golden raisins

    Topping

    • 1/2 cup white sugar
    • 1 Tablespoon pumpkin pie spice

    Instructions

    • In a large bowl, beat the butter until creamy. Add the sugar, pumpkin, vanilla, baking powder, pumpkin pie spice, and salt. Thoroughly combine. Beat in the flour, then fold in the golden raisins. Cover with plastic wrap and chill for at least two hours; this is necessary, as the dough is very sticky, and it's even stickier when warm
    • Preheat oven at 350-degrees. In a small bowl, combine the two topping ingredients. Use a tablespoon (a scoop doesn't work well with such sticky dough) to form 1-inch balls; roll them in the topping mix, and place spaced out in a cookie sheet,
    • Bake for about 10 to 12 minutes, until cookies are set. Let cool on pan for 10 minutes before moving to a rack. Store in a sealed container.

    OM NOM NOM!

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      New release: Chicken Soup for the Soul: It’s Beginning to Look a Lot Like Christmas: 101 Tales of Holiday Love and Wonder

      Posted by on Oct 15, 2019 in anthology:nonfiction, chicken soup for the soul | 0 comments

      Chicken Soup for the Soul: It's Beginning to Look a Lot Like Christmas: 101 Tales of Holiday Love and Wonder

       

      The holiday season draws near, and as always, the good folks at Chicken Soup for the Soul have a new book that celebrates it. I’m happy to share a true story about how my family adapted Christmas for the sake of my autistic son–in particular, about his deep love of chocolate-filled advent calendars. You’ll find “The Advent of New Holiday Traditions” on page 206 of Chicken Soup for the Soul: It’s Beginning to Look a Lot Like Christmas: 101 Tales of Holiday Love and Wonder.

      Needless to say, it makes a great holiday gift! Get it most anywhere, including the major places:

      Barnes & Noble

      Amazon

      Indiebound

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      Bready or Not: Chocolate-Swirled Pumpkin Bars

      Posted by on Oct 9, 2019 in Blog, blondies, Bready or Not, brownies, chocolate, pumpkin | 0 comments

      Chocolate-Swirled Pumpkin Bars. Because I will never feature enough iterations of this perfect pairing.

      Bready or Not: Chocolate-Swirled Pumpkin Bars

      Yeah, every year I do a new take (or a couple) on this lovely Voltron-saving-the-galaxy team-up between pumpkin and chocolate. You know why? Because it’s AWESOME. Like Voltron. With a lot less death and destruction.

      Bready or Not: Chocolate-Swirled Pumpkin Bars

      This recipe gets extra oomph from cream cheese, but by no means do these taste like cheesecake bars. Here, the cream cheese adds umami richness rather than straight-out cream cheese flavor.

      Bready or Not: Chocolate-Swirled Pumpkin Bars

      I was amazed by how thick these bars ended up. Really, these are more akin to cake than standard blondies or brownies.

      Bready or Not: Chocolate-Swirled Pumpkin Bars

      Bake these up and brighten someone’s day. You don’t need to summon up Voltron to save a person’s world. Sometimes, baked goods can do the trick.

      Bready or Not: Chocolate-Swirled Pumpkin Bars

      Need more pumpkin X chocolate OTP? Check out past posts on Bready or Not!

      Pumpkin Chocolate Chip Bars
      Pumpkin Nutella Swirl Muffins
      Triple Chocolate Pumpkin Bundt Cake
      Chocolate Chip Pumpkin Shortbread
      Pumpkin Chocolate Chip Bread (2 loaves)

      Bready or Not: Chocolate-Swirled Pumpkin Bars

      This perfectly autumn recipe pairs pumpkin and chocolate with the richness of cream cheese to create thick, moist bars.
      Course: Dessert, Snack
      Keyword: bars, chocolate, cream cheese, pumpkin
      Author: Beth Cato

      Equipment

      • 15x10-x1 jelly roll pan

      Ingredients

      Pumpkin base layer

      • 2 cups all-purpose flour
      • 1 1/2 cups white sugar
      • 2 teaspoons baking powder
      • 2 teaspoons ground cinnamon
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1/4 teaspoon ground cloves
      • 4 eggs
      • 15 ounces pumpkin puree
      • 1 cup vegetable oil

      Chocolate swirl

      • 8 ounces cream cheese softened
      • 1/3 cup white sugar
      • 1 egg
      • 1 Tablespoon milk
      • 1/2 cup semi-sweet chocolate chips

      Topping

      • 1/2 cup semi-sweet chocolate chips

      Instructions

      Prepare the base layer

      • Preheat oven at 350-degrees. Line a jelly roll pan (15x10x1) with aluminum foil, making sure the edges are covered. Add nonstick spray or grease.
      • In a large bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Add the four eggs, the pumpkin, and oil. Pour into the prepared pan.

      Start the chocolate swirl

      • Microwave 1/2 cup of chocolate chips, zapping in short increments and stirring well between each pass, until it is melted. Set aside.
      • In a mixing bowl, beat the cream cheese with the sugar; it's okay if it's still a little lumpy. Follow up with the one egg, milk, and melted chocolate. Dollop the chocolate mixture atop the pumpkin batter. Use a narrow spatula or butter knife to swirl layers together in a marbled effect. Sprinkle the remaining chocolate chips on top.
      • Bake 25 to 30 minutes, until it looks puffed and the middle passes the toothpick test. Cool on a rack for at least an hour, then chill in fridge before cutting. This will make it easier to cut.
      • Use foil to lift onto a cutting board. Slice into bars then store chilled in a sealed container with waxed paper between stacked layers.

      OM NOM NOM!

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        Bready or Not: Buttery Pumpkin Cookies

        Posted by on Oct 2, 2019 in Blog, Bready or Not, cookies, pumpkin | 0 comments

        It’s October! That means Bready or Not resumes its traditional month of pumpkin recipes, starting with these Buttery Pumpkin Cookies.

        Bready or Not: Buttery Pumpkin Cookies

        These cookies are a dream come true for pumpkin lovers. They are soft and tender, like handheld cake, really.

        Bready or Not: Buttery Pumpkin Cookies

        But of course, the cookies are better with a little extra sweetness. These babies need ICING–a brown sugar icing that comes together quickly on the stovetop.

        Bready or Not: Buttery Pumpkin Cookies

        This is a recipe to make to share: the end result is about 70 tablespoon-sized cookies!

        Bready or Not: Buttery Pumpkin Cookies

        Modified from Fall Baking 2016 from Better Homes & Gardens.

        Bready or Not: Buttery Pumpkin Cookies

        There are more pumpkin recipes to look forward to this month! Here’s the full schedule:
        Buttery Pumpkin Cookies (today)
        Chocolate Swirl Pumpkin Bars
        Pumpkin Raisin Cookies
        Pumpkin Chocolate Cake
        Pumpkin-Ginger Coffee Cake

        Bready or Not: Buttery Pumpkin Cookies

        This recipe makes about 70 frosted cookies, each loaded with pumpkin and spice and topped with a perfect complement of brown sugar icing. Note that the frosting amount should be just adequate to top the cookies, but if a few cookies remain naked, that's no tragedy. They are good by themselves, too!
        Course: Dessert
        Keyword: cookies, pumpkin
        Author: Beth Cato

        Ingredients

        Cookies

        • 1 cup unsalted butter 2 sticks, room temperature
        • 2 cups white sugar
        • 2 teaspoons baking powder
        • 2 teaspoons baking soda
        • 3 teaspoons pumpkin pie spice
        • 1 teaspoon salt
        • 2 eggs
        • 2 teaspoons vanilla extract
        • 15 oz can pumpkin puree
        • 4 cups all-purpose flour

        Brown sugar icing

        • 1/2 cup unsalted butter
        • 1/2 cup brown sugar packed
        • 1/4 cup milk or half & half
        • 1 teaspoon vanilla extract
        • 3 cups confectioners' sugar

        Instructions

        • Preheat oven at 350-degrees. Line a large cookie sheet with parchment paper.
        • In a large bowl, beat the butter until creamy. Mix in the white sugar, baking powder, baking soda, pumpkin pie spice, and salt. Beat until fluffy, scraping bowl as needed. Add the eggs and vanilla, followed by the pumpkin. Mix in the flour until just combined.
        • Use a tablespoon scoop to dole out dough onto the cookie sheet, spacing out to allow for expansion. Bake for 12 to 15 minutes, until tops are set and edges golden. Cool on wire rack.
        • Once cookies are completely cool, make the icing. In a small saucepan, cook the butter and brown sugar, stirring constantly until sugar is dissolved. Stir in the milk and vanilla. Mix in the confectioners' sugar until smooth, adding more if necessary to reach a spreadable consistency. Use the back of a spoon to spread the icing onto the cookies. If the icing in the pot begins to harden, stir in a few drops of hot water to make it pliable again.
        • Store cookies in a sealed container, with waxed paper or parchment between the layers.
        • OM NOM NOM!
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