Sunday Quote is excited about this week

Posted by on Jul 8, 2018 in Blog, Quote | 0 comments

“A writer is someone for whom writing is more difficult than it is for other people.”
~ Thomas Mann, Essays of Three Decades

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Bready or Not: Blueberry Hand Cake

Posted by on Jul 4, 2018 in Blog, blueberry, Bready or Not, breakfast, cake | 0 comments

If you’re looking for a delicious way to use up summer blueberries, oh, do I have a recipe for you.

Bready or Not: Blueberry Hand Cake

These Blueberry Hand Cake Bars are really easy to make. Seriously, there are only 6 ingredients!

Bready or Not: Blueberry Hand Cake

That said, this is a recipe for a stand mixer or hand blender will come in handy. Eggs are the leavening agent, so they need to be beaten with the sugar for an extended period of time.

Bready or Not: Blueberry Hand Cake

So if you make this by hand, consider this your arm workout for the day.

Bready or Not: Blueberry Hand Cake

The baked bars are just downright summery and fresh. Cakey, light, perfectly sweet. I could come up with more adjectives, I’m sure.

Bready or Not: Blueberry Hand Cake

If you want more of my blueberry recipes, be sure to check out:
Blueberry Pound Cake with Lemon Glaze
Jumbo XXL Lemon-Blueberry Muffins
Gluten-Free Blueberry Muffin Breakfast Truffles
Guest Post: Pat Esden with Old Fashioned Blueberry Cake

Bready or Not: Blueberry Hand Cake

 

Bready or Not: Blueberry Hand Cake

Bready or Not: Blueberry Hand Cake

This simple recipe results in blueberry hand cake that is great for breakfast or snacks.

  • 12 ounces fresh blueberries (two pints)
  • 3 eggs, room temperature
  • 1 3/4 cup white sugar
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, divided

Preheat oven to 350-degrees. Line a 13x9 pan with foil and apply nonstick spray.

Gently rinse the blueberries, removing any stems or smashed ones, and set the clean berries in a small bowl.

Using a mixer, beat the eggs and sugar for about 5 to 7 minutes, until pale in color and almost doubled in volume. The eggs are the leavening agent in this recipe, so it's important they are beaten until thickened, with the batter forming a ribbon as the beaters lift up.

Add the butter and vanilla, and mix for another two minutes. Measure out 1/2 cup of flour and carefully stir it into the blueberries to coat them, which will reduce sinking into the batter during the baking process. Slowly stir the remaining 1 1/2 cup of flour into the batter. By hand, gently fold the blueberries into the batter.

Pour batter into the ready pan. Bake for 40 to 50 minutes, until lightly browned and the center passes the toothpick test. Let cool completely before lifting up contents by the foil to slice into bars. Eat within two days, or freeze for later enjoyment.

OM NOM NOM!

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Sunday Quote wants this week over with

Posted by on Jul 1, 2018 in Uncategorized | 0 comments

“My own experience is that once a story has been written, one has to cross out the beginning and the end. It is there that we authors do most of our lying.”
~ Anton Chekhov

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Bready or Not: Pop Tart-Layered Brownies

Posted by on Jun 27, 2018 in Blog, Bready or Not, brownies, chocolate | 1 comment

These brownies are what happened after I bought a box of Cookies & Crème Pop Tarts for my son. He didn’t like them.

Bready or Not: Pop Tart-Layered Brownies

Well, darn. I can’t eat them myself. I didn’t want them wallowing in my pantry forever.

Bready or Not: Pop Tart-Layered Brownies

Therefore, I decided to use up the remaining packets by baking them into brownies. The layered technique works out well with Oreos, after all!

Bready or Not: Pop Tart-Layered Brownies

Turns out, Pop Tarts are fantastic baked into brownies. They are thinner than Oreos, and meld more with the surrounding dough. The mild Oreo-like taste still shines through.

Bready or Not: Pop Tart-Layered Brownies

Plus, the resulting brownie isn’t quite as dense. Just in case you aren’t in the mood for brick-like brownies.

Bready or Not: Pop Tart-Layered Brownies

The original recipe is from King Arthur Flour. I rewrote it and added in the Pop Tarts and chocolate chips (because, why not?!).

Bready or Not: Pop Tart-Layered Brownies

I’ve only done the recipe with Cookies & Crème Pop Tarts, but I think this technique would be great with all kinds of Pop Tarts–try strawberry (frosted or not), or Peanut Butter, or Smores.

Bready or Not: Pop Tart-Layered Brownies

Plus, then you can tell people you had Pop Tarts for breakfast, and no one has to know it was encased in a brownie.

 

Bready or Not: Pop Tart-Layered Brownies

Bready or Not: Pop Tart-Layered Brownies

Layer Pop Tarts into a casserole dish-sized helping of brownies for a delicious change! Cookies & Crème results in a mild Oreo-like flavor, but try out other varieties, too.

  • 1 cup all-purpose flour
  • 3/4 cup cocoa powder, sifted
  • 2 cups white sugar
  • 1/4 teaspoon salt
  • 1 teaspoon espresso powder, optional but awesome
  • 3 large eggs, room temperature
  • 1/2 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup semisweet or milk chocolate chips
  • 3 packets (6 pieces) Cookies & Creme Pop Tarts, or other variety

Preheat oven at 350-degrees. Line a 9x13 pan with parchment paper or foil, and grease with butter or apply nonstick spray.

Stir together, in order, all of the ingredients up to the Pop Tarts. Dollop about half the dough in the prepared pan, and try to spread out as evenly as possible; the dough will be thick. Layer the Pop Tarts over the dough, breaking pieces as necessary to fit. Dollop the rest of the dough on top, and again, smooth out as much as possible.

Bake brownies for 25 to 30 minutes, until the middle passes the toothpick test. Cool completely before lifting the brownies onto a cutting board to slice up.

Store in a sealed container at room temperature, or freeze to make them last longer.

OM NOM NOM!

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