Bready or Not Original: Marble Swirl Bundt Cake

Posted by on Sep 27, 2023 in Blog, Bready or Not, breakfast, bundt, cake, maple | 0 comments

This Marble Swirl Bundt Cake is not only delicious but pretty, as it contains a light and dark swirl inside!

Bready or Not Original: Marble Swirl Bundt Cake

Spices are the prevalent flavor through the darker portions of the cake, with the pale portions plain and sweet in balance.

Bready or Not Original: Marble Swirl Bundt Cake

There are a lot of ingredients in this cake, though the assembly is straightforward. Save yourself some effort at baking time by combining the spice ingredients a day ahead!

Bready or Not Original: Marble Swirl Bundt Cake

Bready or Not Original: Marble Swirl Bundt Cake

This delicious bundt cake contains swirls of light and dark! The cake is soft and tender, perfect for a breakfast, brunch, or dessert.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, maple
Author: Beth Cato

Equipment

  • large bundt cake pan
  • nonstick spray with flour or regular nonstick spray

Ingredients

  • 2 2/3 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs room temperature
  • 2 cups white sugar
  • 1 1/3 cup almond milk or regular milk
  • 1/2 cup unsalted butter melted
  • 1/3 cup canola oil
  • 1/4 cup maple syrup
  • 2 teaspoons instant espresso powder or unsweetened cocoa powder (sifted)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoons ground cloves
  • 1 teaspoon ground nutmeg

Instructions

  • Move rack to lower 1/3 of oven; set to preheat at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray, preferably a baking spray with flour.
  • In a medium bowl, combine flour, baking powder, and salt. Set aside. In a big mixing bowl, place eggs, sugar, milk, butter, and oil, beating until creamy yellow. Gradually mix in the dry ingredients, but reserve the empty bowl to one side. Scrape the bowl of batter as needed, mixing until it is smooth.
  • Measure out 3 cups of the batter into the reserved bowl. Add the maple syrup, espresso powder or cocoa, cinnamon, allspice, cloves, and nutmeg, whisking until smooth.
  • Pour half the plain batter into the greased pan. Top with half the spiced batter, spreading to the sides. Draw a butter knife through the layers, swirling up and down and around. Pour the remaining batters into the pan, repeating the swirl process with the butter knife.
  • Bake bundt cake for 45 to 50 minutes. The top should feel dry and the middle should pass the toothpick test. Let cool in pan for 1 hour, then carefully invert onto a cooling rack; if any chunks stick to the pan, try to nestle them back into place on the cake.
  • Finish cooling. Slice into wedges. Store under a cake dome or otherwise wrapped; individual slices can also be wrapped in plastic.

OM NOM NOM!

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    A THOUSAND RECIPES FOR REVENGE on sale in USA, UK, & AUS!

    Posted by on Sep 26, 2023 in Blog, Thousand Recipes for Revenge | 0 comments

    A Thousand Recipes for Revenge cover

    This is the last week to catch A Thousand Recipes for Revenge on sale across a chunk of the world. Amazon has the ebook marked down to:

    I have no idea when it will be on sale again, so buy it while the price is good! Also, remember that the sequel, A Feast for Starving Stone, comes out in January. This would be a great time to preorder that as well.

    [Note that the US Amazon link uses my affiliate information.]

    #SFWAPro

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    Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

    Posted by on Sep 20, 2023 in apples, Blog, Bready or Not, breakfast, cookies, nutty | 0 comments

    Ready for fall, even if only psychologically? These Chewy Apple-Cranberry Oatmeal Cookies are loaded with apple, cranberry, and walnut. They are autumn in a single bite!

    Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

    I will always prefer chewy cookies over crisp ones, and these are especially chewy thanks to the apple pieces, dried cranberries, and walnut bits along with the oats. They are such a great combination!

    Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

    I love using apple butter in this recipe because of the deeper flavor, but by all means, you can substitute applesauce. It’s certainly cheaper and easier to find. (Just to note, I have a great Crock Pot Apple Butter recipe on the old Live Journal if you want to make your own.)

    Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

    Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

    These chewy cookies are infused with autumnal flavors, but are great year-round!
    Course: Dessert, Snack
    Keyword: apple, apple butter, applesauce, cranberries, oats, walnuts
    Servings: 55
    Author: Beth Cato

    Equipment

    • cookie sheet
    • parchment paper
    • teaspoon scoop or spoon

    Ingredients

    • 1 baking apple such Granny Smith or Gala
    • 2 cups old-fashioned oats also called rolled oats
    • 1 cup all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon ground nutmeg
    • 1 cup brown sugar packed
    • 1/4 cup unsalted butter melted and cooled
    • 1/4 cup apple butter or applesauce
    • 1 large egg room temperature
    • 1/2 cup dried cranberries
    • 1/2 cup walnuts or pecans, chopped

    Instructions

    • Preheat oven at 35-degrees. Line cookie sheet with parchment paper. Peel apple and finely chop enough to fill 1/2 cup. This likely will not be an entire apple; eat and enjoy the rest.
    • Mix together oats, flour, cinnamon, baking soda, salt, and nutmeg. In a separate bowl, combine the brown sugar, butter, apple butter, and egg. Gradually incorporate the contents of bowls. Fold in the chopped apple, cranberries, and walnuts.
    • Use a teaspoon scoop or spoon to place dough, spaced on, on prepared cookie sheet. Bake for 10 to 12 minutes, until set but still soft. Let sit on cookie sheet on stove for a few minutes before transferring to a cooling rack. Continue to bake rest of dough.
    • Store in a sealed container at room temperature.

    OM NOM NOM!

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      Bready or Not Original: Honey Ginger Blondies

      Posted by on Sep 13, 2023 in Blog, blondies, Bready or Not, chocolate | 0 comments

      These Honey Ginger Blondies are sweet and spicy-warm, the bars chewy and delightful.

      Bready or Not Original: Honey Ginger Blondies

      Many years ago, back in January 2016, I posted a recipe for Honey Blondies. They were smooth and sweet. Quite excellent. Earlier this year, I resolved to rework the recipe because I needed to use up ingredients prior to moving.

      Bready or Not Original: Honey Ginger Blondies

      It took me several bakes to get the balance right. I wanted the ginger present, warm and cozy. I wanted adequate chocolate to balance with the sweetness of the sugar and honey. The textures needed to be right, too–the interior smooth but for the chewy bits of candied ginger and softened chocolate.

      Bready or Not Original: Honey Ginger Blondies

      The result is a delicious, unique recipe that is perfect year-round!

      Bready or Not Original: Honey Ginger Blondies

      These bars are chewy with spicy-warm flavor to accompany the sweetness.
      Course: Dessert, Snack
      Keyword: bars, chocolate, gingerbread
      Author: Beth Cato

      Equipment

      • large saucepan
      • 9×13 pan
      • aluminum foil
      • nonstick spray

      Ingredients

      • 1 cup unsalted butter 2 sticks
      • 2/3 cup honey
      • 1 1/2 cups brown sugar packed
      • 1 1/2 Tablespoons fresh ginger
      • 2 1/2 cups flour
      • 2 large eggs room temperature
      • 1 1/2 Tablespoons vanilla extract
      • 2 teaspoons coarse salt
      • 1 1/4 cup candied ginger chopped
      • 1 cup semisweet chocolate chips

      Instructions

      • Melt butter and honey in a large saucepan. Stir in the brown sugar and fresh ginger. Remove from heat and set aside to cool for about 20 minutes.
      • Since the contents are still likely a bit warm, add some of the flour and stir to cool things off. Mix in the eggs and vanilla extract followed by the rest of the flour and the salt. Mix until just combined, and let it continue to cool about 30 minutes.
      • Preheat the oven to 350-degrees. Prepare a 9×13 pan by lining with foil and greasing with nonstick spray or butter. Fold the candied ginger and chocolate chips into the batter, then spread into the pan.
      • Bake for about 30 minutes; the edges will just be turning brown. Let the blondies cool completely on a wire rack, speeding the process in the fridge, if desired. Use the foil to lift them out to cut into squares. Store in an airtight container.

      OM NOM NOM!

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