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Bready or Not Original: Air Fryer Maple Roasted Nuts

Posted by on Feb 28, 2024 in Blog, Bready or Not, gluten-free, maple, nutty | 0 comments

Pardon me, have you heard that air fryers are awesome? Yeah, yeah, I won’t go for the hard sell, but I do love my air fryer, and it sure makes these Maple Roasted Nuts quick and convenient.

Bready or Not Original: Air Fryer Maple Roasted Nuts

This is a good recipe if you want to prepare nuts for a sports game or any kind of gathering–or if, like me, you enjoy having some lightly-sweet nuts along with cheese.

Bready or Not Original: Air Fryer Maple Roasted Nuts

If you’d like, substitute honey for the maple syrup. I imagine something like agave syrup might work, too, but I haven’t tried that. I know maple sugar can be expensive or hard to find offline, but fortunately brown sugar makes for a good substitute for that, too.

Bready or Not Original: Air Fryer Maple Roasted Nuts

These roasted nuts are easy to make in the air fryer. They are lightly sweet and perfect. Use any kind of whole nuts you want, just make the amount equal 2 cups.
Course: Appetizer
Keyword: cashews, maple, pecans
Author: Beth Cato

Equipment

  • air fryer
  • parchment paper

Ingredients

  • 1 cup whole pecans
  • 1 cup whole cashews
  • 1 Tablespoon butter melted
  • 1 Tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1 Tablespoon maple sugar or brown sugar

Instructions

  • Line the air fryer tray with parchment paper cut to fit, then place tray on top.
  • Place the nuts in a large bowl. Pour the butter over the top, followed by the maple syrup and salt. Stir the nuts to coat. Place them spread out on the mesh tray.
  • Air fry at 325-degrees for about 5 to 6 minutes or until they begin to smell toasted, stirring one halfway through. They should look browned at the end.
  • While they are cooking, pull out another small cookie sheet or plate, putting more parchment on it if desired; this will be a surface on which the nuts will cool.
  • When the nuts are done, pull them from the air fryer and carefully transfer them to the fresh cookie sheet. Let them cool for about 10 minutes, then sprinkle maple sugar on top, stirring to coat. Enjoy immediately, or place in a sealed container at room temperature to eat over the next month.

OM NOM NOM!

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    Bready or Not Original: Berry Scones

    Posted by on Feb 21, 2024 in Blog, Bready or Not, breakfast, british, chocolate | 0 comments

    These Berry Scones are a delicious way to use fresh or frozen fruit to create a batch of baked goods for breakfast.

    Bready or Not: Berry Scones

    I love scones but I hadn’t made this recipe in over 10 years. Arizona is not a good place to get locally grown fresh fruit like strawberries and raspberries. Soon after we moved to Minnesota, fresh strawberries came into season AND I won a gallon-sized bag of frozen raspberries in my first horticultural club meeting.

    Bready or Not: Berry Scones

    I needed ways to utilize my new bounty. I reworked this old recipe, reducing the fruit amount and adding white chocolate chips. That extra sweet kick really elevates the fruit!

    Bready or Not: Berry Scones

    Bready or Not Original: Berry Scones

    These Berry Scones are a perfect breakfast, delicious at room temperature or warmed in the microwave. They can be frozen after baking, making this is a convenient make-ahead recipe. Don’t thaw the fruit if it’s frozen or it’ll be mushy and juicy. Use only fresh or frozen fruit.
    Course: Breakfast
    Cuisine: British
    Keyword: chocolate, raspberries, scones, strawberries
    Author: Beth Cato

    Equipment

    • cookie sheet or scone pan
    • nonstick spray

    Ingredients

    Scones:

    • 1/2 cup strawberries or raspberries (fresh or frozen) about 3oz
    • 3 Tablespoons white sugar separated
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 6 Tablespoons unsalted butter
    • 2/3 cup milk or almond milk
    • 1/2 cup white chocolate chips

    Topping:

    • 1 Tablespoon coarse or white sugar optional

    Instructions

    • Preheat oven at 400 degrees. Lightly grease a cookie sheet or line with parchment paper, or use a scone pan.
    • Use kitchen shears or a knife to cut the fruit into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside to macerate.
    • Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or a fork to cut it in. Don’t completely mix in butter, but leave some pea-sized pieces throughout. Stir in milk. Fold in the white chocolate chips followed by the berries.
    • Flour hands to coat. Gently knead and turn the dough to incorporate the dry bits from the bottom of the bowl. Sprinkle dough with extra flour if it’s too sticky to work with.
    • If using a cookie sheet for baking, pat the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges (or smaller), then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them; they will spread. Alternatively, press handfuls of dough into a scone pan, filling each empty space to the end to create even pieces. Sprinkle the tops with coarse or white sugar, if desired.
    • Bake 20 to 25 minutes or until the tops are beginning to brown. Remove them from pan. Scones can be eaten immediately, or will keep in a sealed container at room temperature for up to 2 days. Freeze them to enjoy later.

    OM NOM NOM!

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      Bready or Not: Chocolate Chip Skillet Cookie

      Posted by on Feb 14, 2024 in Blog, Bready or Not, chocolate, cookies | 0 comments

      If you’re in need of a small-scale dessert for just a couple of people (hey, it is Valentine’s Day as I post this), this Chocolate Chip Skillet Cookie is perfect.

      Bready or Not: Chocolate Chip Skillet Cookie

      You’ll need a 6-inch cast iron skillet or cake pan for this recipe. I have the former.

      Bready or Not: Chocolate Chip Skillet Cookie

      This is a treat best enjoyed while it’s warm. Therefore, let the big cookie cool enough so you won’t get burned, and then dig in. If you want to make this even more luxurious, add some scoops of ice cream in the middle and eat everything with spoons!

      Bready or Not: Chocolate Chip Skillet Cookie

      Modified from Bake from Scratch July/August 2023.

      Bready or Not: Chocolate Chip Skillet Cookie

      This small-scale treat is perfect as a sweet treat for a small family or as a date night dessert for two adults. This is the kind of dish where you don’t expect to have leftovers–but if you do, they are best served warmed. Modified from Bake from Scratch July/August 2023.
      Course: Dessert
      Cuisine: American
      Keyword: chocolate, cookies
      Servings: 2
      Author: Beth Cato

      Equipment

      • 6-inch cast iron skillet or 6-inch cake pan
      • nonstick spray
      • small saucepan

      Ingredients

      • 1/4 cup unsalted butter
      • 2 Tablespoons white sugar
      • 2 Tablespoons brown sugar packed
      • 1 large egg yolk
      • 1 Tablespoon milk or half& half
      • 1/2 teaspoon vanilla bean paste or vanilla extract
      • 1/2 cup all-purpose flour
      • 1/2 teaspoon baking powder
      • 1/4 teaspoon kosher salt
      • 1/2 cup chocolate chips whatever kind you want
      • flaked sea salt and coarse sugar for optional topping

      Instructions

      • Preheat oven at 350-degrees. Prepare the pan by using nonstick spray or some extra butter to coat.
      • In a small saucepan, melt the butter on medium heat, stirring often. The butter will foam and then turn brown after 6 to 8 minutes. Set aside to cool for at least 10 minutes.
      • In a mixing bowl, combine browned butter, both sugars, egg yolk, milk, and vanilla. Add the flour, baking powder, and kosher salt. Fold in the chocolate chips. If desired, add a sprinkle of flaked sea salt and coarse sugar on top.
      • Bake until the edges are brown and the middle is no longer gooey, about 15 to 20 minutes. Let cool for 15 to 20 minutes before digging in, but it is ideally eaten while it's still warm.

      OM NOM NOM!

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        Bready or Not: Lemonade-Like Cookies

        Posted by on Feb 7, 2024 in Blog, Bready or Not, cookies, lemon | 0 comments

        It’s February (how did that happen?), but these brightly-flavored Lemon-Lake Cookies will add some sunshine to your day, no matter when you make them.

        Bready or Not: Lemonade-Like Cookies

        These are not fancy cookies. They are fairly straightforward to make. The only real “extra” bit is etching the lemon effect onto the cookies. I found it annoying that the example picture in Allrecipes Magazine, where I found the original recipe, showed the cookies when they were unglazed, hence the lemon effect is quite bold.

        Bready or Not: Lemonade-Like Cookies

        The reality is that the glaze fills in many of the lines and holes, making the etching much more subtle. It is still visible, though (if you impress the lines and dots enough).

        Bready or Not: Lemonade-Like Cookies

        Bready or Not: Lemonade-Like Cookies

        These shaped cookies contain a refreshing lemon flavor to brighten your day, no matter what time of year you make them! The etched pattern will be subtle once the glaze is on, but is still worthwhile. Modified from Allrecipes Magazine.
        Course: Dessert
        Keyword: cookies, lemon
        Author: Beth Cato

        Equipment

        • zester
        • juicer
        • parchment paper
        • Rolling Pin
        • plastic wrap
        • 2-inch cookie cutter
        • skewer or chopstick
        • pastry brush

        Ingredients

        Dough

        • 1 cup unsalted butter (2 sticks) cut into thin slices
        • 1/2 cup white sugar
        • 1 lemon
        • 1 teaspoon kosher salt
        • 1/2 teaspoon vanilla extract
        • 1/2 teaspoon lemon extract
        • 2 1/4 cups all-purpose flour plus more for surface

        Glaze

        • 1 cup confectioners’ sugar
        • 2 to 3 Tablespoons lemon juice

        Instructions

        • Zest the lemon. Cut lemon in half and squeeze out juice. Set aside zest and juice.
        • Preheat oven at 300-degrees. Line a cookie sheet with parchment paper.
        • Place butter, white sugar, lemon zest, salt, and vanilla in a bowl, stirring together until the butter starts to soften and the ingredients come together. Add flour, mixing until buttery crumbs form. Use hands to press dough together into a ball.
        • Lightly flour a flat work surface. Set the dough there and press it into a 1/2-inch thick disk. Place a long stretch of plastic wrap on top and roll the dough to about 1/4-inch thickness. Cut dough with cookie cutter, placing rounds slightly spaced out on prepared sheet. Reroll dough scraps cut out more rounds until it’s all basically shaped.
        • If desired, etch a lemon-like effect. Use a sharp knife to form decorative lines atop cookies, pressing in the blade to form 8 triangular wedges on each; make sure to only press into the top of the dough, not all the way through. Use a skewer or chopstick to add decorative holes near the tip of each wedge, creating an effect like a lemon seed.
        • Bake cookies until they are light brown around the wedges, 22 to 25 minutes. Transfer to a rack to cool completely, but reserve the parchment and pan for the glazing.
        • Return cookies to cooled pan. Mix together the confectioners’ sugar and 2 tablespoons lemon juice, adding more if needed to form a thick but spreadable glaze. Use a pastry brush to apply a layer of glaze to each cookie, adding an extra layer, if desired, with any leftover glaze after the initial coat. Let cookies stand for 30 minutes to an hour, until glaze is set. Pack cookies into a sealed container. Store at room temperature.

        OM NOM NOM!

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          Bready or Not: Cherry-Almond Bakewell Tart

          Posted by on Jan 31, 2024 in Blog, Bready or Not, breakfast, british, cake, nutty | 0 comments

          Bakewell Tarts are classic British pastries. This version, modified from Bake from Scratch Magazine, uses store-bought preserves (I used Bonne Maman) with everything else from scratch.

          Bready or Not: Cherry-Almond Bakewell Tart

          If you’re in America, you’re not likely to find a Bakewell Tart unless you’re near a big city bakery; as for me, I’ve never found it for sale in the US, and I’d probably scream in delight if I came across it. I made a pointed effort to get slices more than once during my 2019 trip to the UK.

          Bready or Not: Cherry-Almond Bakewell Tart

          Not gonna lie, this is a dessert that takes some work. The pâte sucrée, the crust, can be done ahead of time, and that helps to space out the labor. The filling, which is a frangipane, needs to not only be mixed, but piped into the crust to help it form a consistent layer.

          Bready or Not: Cherry-Almond Bakewell Tart

          And of course, at the end, the tart needs a nice sweet drizzle that looks gorgeous and amps up the flavor, too. This is really the ultimate special occasion breakfast or dessert.

          Bready or Not: Cherry-Almond Bakewell Tart

          There are two recipes included here: the pâte sucrée and the full assemblage of the Bakewell Tart.

          Bready or Not: Pâte Sucrée

          Pâte Sucrée is a pastry crust that can be used for a Bakewell Tart and other desserts. It needs to chill in the fridge for at least an hour. This makes one 9-inch crust. Recipe modified from Bake from Scratch July/August 2023.
          Author: Beth Cato

          Ingredients

          • 1/2 cup unsalted butter (1 stick) softened
          • 1/3 cup confectioners’ sugar
          • 1/2 teaspoon kosher salt
          • 1 large egg room temperature
          • 2 cups all-purpose flour

          Instructions

          • In a stand mixer or by hand. beat together butter, sugar, and salt until they are pale and creamy. Add the egg. Gradually beat in the flour until just combined, scraping the bottom of the bowl a few times.
          • Shape the dough into a flat disk and encase in plastic wrap. Place in the fridge for an least an hour, but overnight is preferred. Dough can be refrigerated for up to a week or can be frozen for up to 2 months. If frozen, thaw in fridge before using.

          Bready or Not: Cherry-Almond Bakewell Tart

          A Bakewell Tart is a classic British dessert. This is a time-consuming recipe, but the result is an absolute show-stopper. Modified from Bake from Scratch July/August 2023.
          Course: Breakfast, Dessert
          Cuisine: British
          Keyword: almond, cherries
          Author: Beth Cato

          Equipment

          • Rolling Pin
          • parchment paper
          • 9-inch tart pan with removable plate
          • pie weights
          • pastry brush
          • pastry bag or freezer quart bag
          • uneven spatula

          Ingredients

          Tart

          • 1 pâte sucrée
          • 1 large egg white lightly beaten
          • 1/2 cup unsalted butter (1 stick) room temperature
          • 1/2 cup white sugar
          • 2 large eggs room temperature
          • 2 teaspoons vanilla extract or vanilla bean paste
          • 1/2 teaspoon kosher salt
          • 1/4 teaspoon almond extract
          • 1 cup almond flour sifted to remove clumps
          • 2 Tablespoons all-purpose flour
          • 3/4 cup cherry preserves

          Topping

          • 1/4 cup sliced almonds
          • 1/2 cup confectioners’ sugar
          • 1 Tablespoon milk or half & half

          Instructions

          Form the crust

          • If the pâte sucrée is quite firm from chilling, let it set at room temperature for about 20 minutes to make it more pliable. Use a rolling pin to roll it into a 12-inch circle, about 1/8-inch thick.
          • Remove the base of the tart pan and trace the shape onto parchment paper. Cut paper to fit in bottom of pan and apply baking spray. Carefully transfer dough to pan, but if it falls apart, that’s okay–press it into an even layer across the bottom of the pan and up the fluted sides. Use a knife to cut excess dough from the top edge. Use a fork to dock the bottom of the pan, stabbing it here and there across the whole surface. Chill until firm, about 30 minutes.

          Bake the crust

          • Preheat oven at 325-degrees.
          • Top the dough with a large piece of parchment paper, with ends extending over the sides. Add pie weights to fill the basin.
          • Bake the crust for about 15 minutes. Carefully lift with the parchment and weights, setting on another pan to cool. Brush the bottom of the pan with the egg white. Continue baking for another 15 minutes; the base should look dry with the dough lightly browned. Set aside to cool completely as the filling is made. Increase oven temperature to 350-degrees.

          Make the frangipane

          • Beat the butter and white sugar until light and fluffy. Scrape the bottom of the bowl a few times to make sure everything is mixed. Add eggs, one at a time, followed by vanilla, salt, and almond extract. Scrape bottom and sides of bowl. Gradually mix in both flours until just combined.
          • Spoon frangipane into a pastry bag or a freezer quart bag. Cut off the tip.
          • Use an uneven spatula to spread the cherry preserves over the bottom crust. Pipe the frangipane over the preserves. Use a clean uneven spatula to smooth it into an even layer. Sprinkle sliced almonds on top.
          • Bake until frangipane is set and golden, about 30 minutes. Let cool about 20 minutes before removing the outer ring of the pan. Let tart cool completely on rack.

          Add drizzle

          • In a small bowl, stir together confectioners’ sugar and milk. Spoon into a pastry bag or freezer quart bag and snip off a tiny corner. Pipe glaze back and forth over tart. Let glaze set, about 20 minutes, then dig in. Store wrapped up or in sealed container in fridge for up to 4 days.

          OM NOM NOM!

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            $2.49 ebook sale on A THOUSAND RECIPES is almost over!

            Posted by on Jan 29, 2024 in Blog, Thousand Recipes for Revenge | 0 comments

            $2.49 ebook sale on A Thousand Recipes for Revenge

            A Thousand Recipes for Revenge‘s ebook has been on sale for $2.49 for the month of January. The month is almost done, alas, and that means the sale will also end. The second book in the duology just came out, too, which means you can read them back to back! No worries about months of wait as you wonder what happens next to Ada and Solenn!

            Grab the book now through this affiliate link, and please, spread the word! I don’t know when the book will be on sale again.

            #SFWAPro

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