Posts by Beth

Bready or Not Original: Cherry Almond Bars

Posted by on Nov 16, 2022 in Blog, blondies, Bready or Not, cookies | 0 comments

These Cherry Almond Bars are fast to make and are a delicious, seasonally-colorful treat.

Bready or Not Original: Cherry Almond Bars

This recipe is a great way to use up fruit cake mix in a way that does NOT involve fruit cake. Here, I used a combination of red and green cherries with pineapple bits, but you could use all kinds of mixes.

Bready or Not Original: Cherry Almond Bars

The crust here is both chewy and crisp. The top is sheer candy, really, which goes so well with the pastry base.

Bready or Not Original: Cherry Almond Bars

This is a great treat for a cookie exchange or to set out on a holiday display!

Bready or Not Original: Cherry Almond Bars

Fruit cake filling isn’t just for fruit cake! Use it to make these beautifully-colorful thin, crispy bars that are perfect for holiday trays.
Course: Dessert, Snack
Author: Beth Cato

Equipment

  • jelly roll pan (15x10x1-inches)
  • aluminum foil

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar packed
  • 1 cup unsalted butter cold
  • 1 cup golden raisins
  • 8 ounces fruit cake mix chopped
  • 1 cup sliced almonds
  • 14 ounces sweetened condensed milk

Instructions

  • Preheat oven at 325-degres. Line jelly roll pan with a wide strip of aluminum foil. Add nonstick spray all over.
  • In a large bowl, combine flour and brown sugar. Cut in the butter and mash until it is crumbly. Press the mix into the prepared pan. Bake for about 18 minutes, until browned.
  • In the same bowl, place the raisins, fruit cake filling, almonds, and sweetened condensed milk. Stir to coat everything. Dollop the mix all over the crust; it’s too thick to spread, so distribute as evenly as possible. Bake for 25 to 30 minutes, until golden brown.
  • Let cool at least an hour. Slice into bars. Store in a sealed container.

OM NOM NOM!

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    Bready or Not: Gingerbread Bundt Cake

    Posted by on Nov 9, 2022 in Blog, Bready or Not, breakfast, bundt, cake | 0 comments

    Why choose between gingerbread and a cake? With this Gingerbread Bundt Cake, you get both at once!

    Bready or Not: Gingerbread Bundt Cake

    This is everything you’d look for in gingerbread, too. Loads of spices. A nice warm zing in the mouth. Sweetness to enhance everything else.

    Bready or Not: Gingerbread Bundt Cake

    I should add, this is especially good for people like me who want SOFT gingerbread. The crispy kind has its uses in architectural structures or for decorated cookies, but I’d rather eat soft gingerbread.

    Bready or Not: Gingerbread Bundt Cake

    Modified from Bake from Scratch November/December 2021.

    Bready or Not: Gingerbread Bundt Cake

    This big, beautiful bundt is everything you’d look for in a scrumptious soft gingerbread bar, only in cake form. This is an occasion to bring out your fanciest pan (and grease it well), as this would make a wonderful presentation piece for a holiday gathering! Modified from Bake from Scratch November/December 2021.
    Course: Breakfast, Dessert, Snack
    Keyword: bundt cake, gingerbread
    Author: Beth Cato

    Equipment

    • large bundt pan
    • baking spray with flour

    Ingredients

    Cake

    • 1 1/2 cups unsalted butter (3 sticks) room temperature
    • 2 cups brown sugar packed
    • 6 large eggs room temperature
    • 1/3 cup unsulphured molasses
    • 2 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • 1 1/2 Tablespoons ground ginger
    • 1 Tablespoon ground cinnamon
    • 1 Tablespoon ground nutmeg
    • 1 teaspoon kosher salt
    • 1 teaspoon ground cloves
    • 1 teaspoon ground allspice
    • 1/2 teaspoon baking powder
    • 1 cup milk or half & half, room temperature

    Glaze

    • 3 cups confectioners’ sugar
    • 1/3 cup milk or half & half
    • 2 1/2 Tablespoons light corn syrup
    • 1 1/2 teaspoons vanilla bean paste
    • 1/2 teaspoon kosher salt

    Instructions

    • Preheat oven at 350-degrees. In a mixer, beat together butter and brown sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating after each addition. Add molasses and vanilla, scraping bowl as needed.
    • In a separate large bowl, stir together flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, and baking powder.
    • Gradually add the dry ingredients to the butter mix alternatively with the milk. Batter may look broken at some points, but keep mixing things in and it’ll come together again.
    • Generously apply nonstick spray with flour to the interior of the bundt pan. Pour batter inside and even it out. Tap the pan on the counter a few times to knock bubbles out.
    • Bake until golden brown on top, about 1 hour. A digital thermometer plunged into the middle should read over 200-degrees. Let cake cool in pan for about 20 minutes, then invert it onto a rack to cool completely.
    • Trim the bottom of the cake, if desired, to make it flat and even (saving those remnants to nibble on, of course). Put cake on serving platter. Combine glaze ingredients. Slowly spoon over the cake to totally cover the surface. If desired, spoon up what drips off and reapply to cake a few more times, coating surface generously.
    • Let glaze set at room temperature or in the fridge. Slice and enjoy!

    OM NOM NOM!

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      Bready or Not Original: Pumpkin Cake Cookies

      Posted by on Nov 2, 2022 in Blog, Bready or Not, cookies, pumpkin | 0 comments

      It’s November, and that means it’s pumpkin time! This Pumpkin Cake Cookies recipe is fast and delicious.

      Bready or Nor Original: Pumpkin Cake Cookies

      Cake mix is a fantastic shortcut ingredient. Don’t snub it. Doctor it, make it your own. I used Aldi’s yellow cake mix here, and it turned out great!

      Bready or Nor Original: Pumpkin Cake Cookies

      These cookies bake up light and fluffy, the walnuts providing a nice crunch. The pumpkin comes through with flavor and color.

      Bready or Nor Original: Pumpkin Cake Cookies

      Bready or Nor Original: Pumpkin Cake Cookies

      Need pumpkin cookies in a hurry? Here’s your go-to recipe. Doctored cake mix is the shortcut to tasty, seasonal treats! Makes about 36 tablespoon-sized cookies.
      Course: Dessert, Snack
      Cuisine: American
      Keyword: cake mix, pumpkin
      Author: Beth Cato

      Equipment

      • parchment paper

      Ingredients

      • 15 ounces pumpkin puree can
      • 1 large egg room temperature
      • 2 Tablespoons vegetable oil
      • 1 box yellow cake mix
      • 1/2 cup rolled oats also called old fashioned oats
      • 2 1/2 teaspoons pumpkin spice mix
      • 1 cup walnuts chopped
      • 1/2 cup dried cranberries
      • turbinado sugar optional

      Instructions

      • Preheat oven at 350-degrees. Line a baking sheet with parchment.
      • In a large bowl, combine the pumpkin, egg, and oil. Mix in the cake mix, pressing out any clumps. Add oats, pumpkin spice, walnuts, and cranberries, mixing until combined. Dough will be sticky. Use a spoon to form balls of dough to space out on baking sheet. If desired, sprinkle some turbinado sugar on each cookie.
      • Bake for 10 to 12 minutes, until set. Move to cool on a rack. Store in a sealed container with waxed paper between the stacked layers.

      OM NOM NOM!

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        Bready or Not: French Rolls Mixed in the Bread Machine

        Posted by on Oct 26, 2022 in Blog, Bready or Not, French, yeast bread | 0 comments

        These French Rolls Mixed in the Bread Machine take some planning–including awakening the starter a day ahead of time–but are well worth the effort due to the sheer deliciousness.

        Bready or Not: French Rolls Mixed in the Bread Machine

        This is one of those recipes that isn’t a huge time drain, but does require work in little bursts. Begin the starter. Get the rest of the dough going. Do another rise. Shape the rolls and rise a third time. Bake.

        Bready or Not: French Rolls Mixed in the Bread Machine

        Also, just like the real thing in France, these are intended to be eaten fresh. However, that’s no big problem so long as you have room in your freezer. Freeze extra rolls the day they are made, and they’ll thaw and heat later and still be amazing.

        Bready or Not: French Rolls Mixed in the Bread Machine

        This recipe is modified from Making Artisan Breads in the Bread Machine by Michelle Anderson, which I highly recommend to any bread machine owners. [affiliate link]

        Bready or Not: French Rolls Mixed in the Bread Machine

        Classic, crusty French rolls are easy to make with the help of a bread machine! Makes about 12 dinner-size rolls. Modified from Making Artisan Breads in the Bread Machine by Michelle Anderson.
        Course: Bread, Side Dish
        Cuisine: French
        Keyword: yeast bread
        Servings: 12 rolls
        Author: Beth Cato

        Equipment

        • bread machine
        • kitchen scale
        • plastic wrap
        • parchment paper
        • basting brush

        Ingredients

        Starter (make 12 to 18 hours ahead)

        • 1 1/4 cups bread flour
        • 1/4 cup whole wheat flour
        • 3/4 cup lukewarm water 100-110-degrees F
        • 1/8 teaspoon active dry yeast

        Dough

        • 3/4 cup lukewarm water 100-110-degrees F
        • 1 3/4 teaspoon sea salt
        • 3 cups bread flour plus more for work surface
        • 1/2 teaspoon active dry yeast
        • nonstick spray or olive oil

        Finish

        • 1 large egg
        • 1 Tablespoon water

        Instructions

        Make the starter

        • In the bucket of a bread machine or in a separate pitcher, stir together all of the starter ingredients until combined. Cover the top with plastic wrap and let set to rise at room temperature for 12 to 18 hours.

        Make the dough

        • If the starter didn’t rise in the bread machine, place it there now and add the additional water, salt, flour, and yeast. Start the dough cycle.
        • Once the full cycle is done, apply nonstick spray or olive oil in a large bowl. Gather the dough into a ball and place it in the bowl, flipping it to completely coat. Cover with plastic wrap and let rise until it doubles, about an hour. Prepare one or two large baking sheets with parchment paper.
        • Weigh the dough and then turn it out in a lightly floured work space. Determine the desired size of rolls; for standard dinner-sized ones, twelve is ideal. Divide the dough accordingly, forming into balls by tucking the lumpier bits and seams underneath. Fill a saucer with water to dab fingertips to make smoothing the dough easier. Space rolls out on prepared pan(s). Lightly cover with plastic wrap.
        • Let rolls rise about 45 minutes. They should puff up. Preheat oven at 450-degrees.

        Make the egg wash

        • Whisk together the egg and water. Remove and discard plastic wrap from rolls. Brush egg wash over the rolls.
        • Bake until golden brown, about 12 to 15 minutes. Rolls should sound hollow when tapped. They are best eaten hot the day they are made, but if frozen promptly, they will reheat later for same-day eating and still taste delicious!

        OM NOM NOM!

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          Bready or Not: Cocoa Pecan Brownies

          Posted by on Oct 19, 2022 in Blog, Bready or Not, brownies, chocolate, cookies, nutty | 0 comments

          These Cocoa Pecan Brownies are perfect for when you have a chocolate emergency and need brownies, STAT.

          Bready or Not: Cocoa Pecan Brownies

          (If you don’t know what might constitute a chocolate emergency, my gosh, why are you even here?)

          Bready or Not: Cocoa Pecan Brownies

          In any case, these brownies are great because they mix up quickly in a big pot, and they are a pretty straightforward bake, too. If you don’t like pecans, okay. Omit the nuts entirely, or use walnuts, a mix of nuts, cocoa nibs, whatever. This recipe can flex!

          Bready or Not: Cocoa Pecan Brownies

          The one necessity: you need to enjoy these things. Really savor them. Maybe even stash some in the freezer for when that next chocolate emergency strikes.

          Bready or Not: Cocoa Pecan Brownies

          These classic cocoa-based brownies mix up fast in a big pot, making for easy clean-up!
          Course: Dessert, Snack
          Cuisine: American
          Keyword: bars, brownies, chocolate, pecans
          Author: Beth Cato

          Equipment

          • 13×9 pan

          Ingredients

          • 1 1/2 cups unsalted butter 3 sticks
          • 3 cups white sugar
          • 2 teaspoons vanilla extract
          • 12 Tablespoons cocoa powder sifted
          • 6 eggs
          • 1 1/2 cups all-purpose flour
          • 1 cup chopped pecans

          Instructions

          • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
          • In a large saucepan, heat the butter and sugar together on medium heat, stirring often, just until the butter is melted. Remove from heat. Stir in vanilla and cocoa powder. Add eggs one at a time, mixing in completely before adding the next. Stir in flour. Fold in the pecans.
          • Pour batter into prepared pan. Bake for 30 to 35 minutes, until the very middle passes the toothpick test. Cool at room temperature, speeding the process in fridge if desired. Use foil to lift contents onto a cutting board. Slice up. Store in a sealed container.

          OM NOM NOM!

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