Posts made in April, 2024

Bready or Not: Spiced Apple Scones

Posted by on Apr 17, 2024 in apples, Blog, Bready or Not, breakfast, british | 0 comments

These Spiced Apple Scones make for a delicious breakfast. They are great fresh, but they can also be frozen for a convenient meal on the go later in the week.

Bready or Not: Spiced Apple Scones

These are not super sweet. There is enough sugar inside to elevate them above what Americans regard as a biscuit; the glaze not only adds some sweetness, but a texture for contrast. If you want these plainer, just omit the glaze!

Bready or Not: Spiced Apple Scones

If you don’t have pie spice, just use cinnamon with perhaps a sprinkle of nutmeg.

Bready or Not: Spiced Apple Scones

Greatly modified from Bake from Scratch Magazine September/October 2023.

Bready or Not: Spiced Apple Scones

Brighten your morning with these delicious fruit-filled scones! Make a batch over the weekend, and freeze them to pull out throughout the week. Greatly modified from Bake from Scratch Magazine September/October 2023.
Servings: 8 scones
Author: Beth Cato

Equipment

  • baking sheet with parchment or scone pan
  • knife or bench knife

Ingredients

Scones

  • 2 cups all-purpose flour plus more for surface
  • 1/4 cup white sugar
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoons pie spice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 6 Tablespoons unsalted butter cut into cubes and cold
  • 1 teaspoon vanilla extract
  • 1 cup half & half or milk, plus more for tops if desired
  • 1 medium baking apple (about 120 grams) peeled and diced

Glaze

  • 1 cup confectioners' sugar plus more if needed
  • sprinkle pie spice
  • 1 Tablespoon half & half plus more if needed
  • 1/2 teaspoon clear vanilla extract

Instructions

  • Preheat oven at 375-degrees. Line a baking sheet with parchment paper or pull out a scone pan.
  • In a big bowl, stir together flour, sugar, baking powder, pie spice, salt, and baking soda. Cut in the butter, mashing it until it resembles coarse crumbs. Pour in the vanilla and half & half, stirring until just combined. Fold in the diced apple.
  • If using a baking sheet to bake, flour a work space. Flour hands and fold and pat the dough into a thick disc. Use a knife or bench knife to slice it into 8 wedges. Move wedges, spaced out, onto baking pan. Alternatively, press dough into scone pan to evenly fill each hole. Whichever method is used, chill scones for about 15 minutes.
  • If softer scones are desired, measure out a tablespoon of milk and brush that atop the scones. If crisper tops are wanted, leave the scones be.
  • Bake scones until tops are golden brown, 15 to 20 minutes. Let cool for about 20 minutes.
  • Make the glaze. Whisk together confectioners’ sugar, a sprinkle of pie spice, half & half, and clear vanilla until they achieve a thick but oozy texture. Drizzle over scones.
  • Enjoy scones right away, or store at room temperature in a sealed container for up to 2 days. They can also be frozen and thawed for later enjoyment.

OM NOM NOM!

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    Bready or Not: Gooey Butter Bars [Cake Mix Variation]

    Posted by on Apr 10, 2024 in Blog, blondies, Bready or Not, cake, cake mix, cheese galore | 0 comments

    A few months ago, I shared a time-consuming yeast-based recipe for making St. Louis Butter Cake. I continue to explore different takes on this Missouri classic, and this time around, the Gooey Butter Bars use convenient cake mix! (If you’re more interested in cookies than cake, I can also point you towards a Bready or Not guest post from Dan Koboldt back in 2018 where he shared Gooey Butter Cake Cookies that also use cake mix.)

    Bready or Not: Gooey Butter Bars [Cake Mix Variation]

    To maximize the cheapness and convenience of this recipe, I used entirely Aldi ingredients. Their cake mix is as good as the name brands.

    Bready or Not: Gooey Butter Bars [Cake Mix Variation]

    When it comes down to taste, I far prefer the yeast version. It is sweet and delicate with nuance–but it also takes a long time to make. This version is easy, but the sweetness could come across as cloyingly strong. So, keep that in mind in regards to your audience’s tastes.

    Bready or Not: Gooey Butter Bars [Cake Mix Variation]

    Modified from Centennial Kitchen Fall Baking 2021 Magazine.

    Bready or Not: Gooey Butter Bars [Cake Mix Variation]

    This fast-to-make take on St. Louis Butter Cake uses cake mix and cream cheese. The result is a super-sweet and chewy sugar bomb that will delight kids and adults. Modified from Centennial Kitchen Fall Baking 2021 Magazine.
    Course: Dessert, Snack
    Cuisine: American
    Keyword: cake, cake mix, cheese, cream cheese
    Author: Beth Cato

    Equipment

    • 15x10x1 pan
    • aluminum foil
    • nonstick spray

    Ingredients

    Cake base

    • 15.25- ounce yellow cake mix or white cake mix
    • 1/2 cup unsalted butter softened
    • 1 large egg

    Top layer

    • 8 ounces cream cheese softened
    • 2 large eggs
    • 4 cups confectioners’ sugar

    Instructions

    • Preheat oven at 350-degrees. Line a 15x10x1 inch pan (also called a jelly roll pan) with foil; apply nonstick spray.
    • In a large bowl, stir together cake mix, butter, and egg, until they are crumbly. Pat the entire dough into the bottom of the prepared pan. It will be very thin and fiddly to work with.
    • In the same bowl, beat together the cream cheese and eggs until they are fairly smooth; a few clumps are okay. Gradually mix in the confectioners’ sugar to make a cohesive mix. Spread on top of the crust.
    • Bake for 25 to 30 minutes, until the middle is set and golden brown. Cool at room temperature, and chill in fridge to completely set.
    • A reminder that this is called ‘Gooey Butter Cake.’ Cut pieces finger-sized. Some in the middle may be particularly gooey. If not serving immediately, move pieces to a lidded container and use waxed paper between the stacked layers. They will stay firmer and less-gooey if they are kept chilled.

    OM NOM NOM!

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      Bready or Not: Coffee Cookie Bars

      Posted by on Apr 3, 2024 in Blog, blondies, Bready or Not, breakfast, cookies | 0 comments

      These Coffee Cookie Bars are infused with coffee flavor inside and out, the perfect complement to the chewy sweetness of the bars.

      Bready or Not: Coffee Cookie Bars

      If the caffeine doesn’t give you a boost, the sugar will. These bars are not only sweet, but tend to caramelize along the edges and bottom. That means you need to be careful that the foil doesn’t adhere!

      Bready or Not: Coffee Cookie Bars

      These bars are great for a breakfast, snack, or dessert.

      Bready or Not: Coffee Cookie Bars

      Modified from Better Homes & Gardens Christmas Cookies 2021.

      Bready or Not: Coffee Cookie Bars

      These chewy, sticky bars are infused with potent sweetness and espresso. Modified from Better Homes & Gardens Christmas Cookies 2021.
      Course: Breakfast, Dessert, Snack
      Keyword: coffee
      Author: Beth Cato

      Equipment

      • 9×13 pan
      • aluminum foil
      • nonstick spray
      • pastry brush

      Ingredients

      • 14 ounces sweetened condensed milk
      • 1 Tablespoon espresso powder plus 2 teaspoons
      • 1 Tablespoon milk or almond milk
      • 1 cup unsalted butter (2 sticks) melted
      • 2 large eggs room temperature
      • 1 1/4 cups brown sugar packed
      • 1/2 cup white sugar
      • 1 Tablespoon vanilla extract
      • 3 cups all-purpose flour
      • 1 teaspoon baking soda
      • 1 teaspoon salt

      Instructions

      • Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
      • In a small bowl, mix together the sweetened condensed milk and 1 Tablespoon espresso powder. Set aside 1/4 cup of this mixture.
      • In a big bowl, mix together the milk and the remaining 2 teaspoons espresso powder. Add the melted butter, eggs, both sugars, and vanilla, mixing well. Follow up with the flour, baking soda, and salt, scraping the bottom of the bowl to make sure everything is combined. Set aside 1 cup of the dough.
      • Place the bulk of the dough in the bottom of the prepared pan and even out with hands. Pour the larger amount of the sweetened condensed milk mixture over the top and spread out evenly. Crumble the reserved 1 cup of dough over the top.
      • Bake for 25 to 30 minutes, until set. Immediately brush the reserved 1/4 cup of sweetened condensed milk/espresso powder over the top. Cool completely.
      • Lift onto cutting board to slice into bars. Be wary that caramelization may make the base quite sticky, so make sure no foil adheres to the bars. Store in a sealed container at room temperature.

      OM NOM NOM!

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