Bready or Not

Bready or Not recipe blog

Bready or Not: Molasses Toffee Apple Upside-Down Cake

Posted by on May 12, 2021 in apples, Blog, Bready or Not, cake | 0 comments

This Molasses Toffee Apple Upside-Down Cake is as delicious as it is beautiful!

Bready or Not: Molasses Toffee Apple Upside-Down Cake

This cake does take a little extra effort. You have to give some thought to placing the apple slices instead of just mixing in the apples. It also dirties a lot of dishes.

Bready or Not: Molasses Toffee Apple Upside-Down Cake

But the end result? The cake crumb is reminiscent of a dense, moist gingerbread cake–which goes perfectly with the apples. The combo is sheer bliss.

Bready or Not: Molasses Toffee Apple Upside-Down Cake

So, what kind of apples are best? Three medium baking apples! You can always Google that subject for a wide range of recommendations. I can recommend Granny Smiths, Galas, and Pink Lady.

Bready or Not: Molasses Toffee Apple Upside-Down Cake

The resulting cake is great warm, recently from the oven. It’s also good cold from the fridge. And reheated, warmed just a touch in the microwave or toaster oven. But not reheated to be super-hot–that actually makes the apples go too soft.

Bready or Not: Molasses Toffee Apple Upside-Down Cake

This cake is also great to slice into blocks, wrap in plastic, and freeze for later. It keeps wonderfully that way! Thaw and enjoy at your leisure.

Modified from Bake from Scratch September/October 2019.

Bready or Not: Molasses Toffee Apple Upside Down Cake

This beautiful apple cake takes some extra labor to arrange, but wow is the presentation pretty--and the cake is delicious, too! The dense crumb tastes like gingerbread and is a perfect complement to the slices apples. Modified from Bake from Scratch September/October 2019.
Course: Breakfast, Dessert, Snack
Keyword: apple, cake, gingerbread
Author: Beth Cato

Equipment

  • 9x9 square pan
  • offset spatula

Ingredients

  • 1 2/3 cups light brown sugar packed, divided
  • 1/4 cup unsalted butter half stick, melted
  • 1/2 cup plus 2 Tablespoons molasses divided
  • 3 large baking apples about 450 grams after being peeled, cored, and thinly sliced; Granny Smith, Gala, and Pink Lady work well
  • 1/2 cup plus 1 Tablespoon unsalted butter softened
  • 2 large eggs room temperature
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 2/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 cup whole milk

Instructions

  • Preheat oven to 350-degrees. Cut a square of parchment paper to fit in the bottom of a 9x9 square pan. Grease pan with butter or nonstick spray. Place parchment, and grease paper as well. Set aside.
  • In a small bowl, whisk together 2/3 cup brown sugar, melted butter, and 2 tablespoons molasses. Pour into prepared pan. Arrange apple slices in groups of 5 in alternating patterns on top of sugar mixture.
  • In a big mixing bowl, beat softened butter and remaining 1 cup brown sugar until fluffy. This will be about 3 to 4 minutes in a stand mixer. Scrape sides of bowl as needed.
  • Beat in remaining 1/2 cup molasses until no streaks remain. One at a time, add the eggs and egg yolk followed by the vanilla.
  • In a medium bowl, whisk together the dry ingredients: the flour, baking powder, cinnamon, salt, ginger, nutmeg, and cloves.
  • Gradually mix the dry ingredients into butter mixture alternately with the milk. Beat until just smooth. Pour batter over apples, smoothing with an offset spatula.
  • Bake until the middle passes the toothpick test, about 45 to 50 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan to release sides of cake, if needed. Carefully invert onto a flat serving plate or small cutting board.
  • The cake is fantastic eaten fresh, cold, or just warmed. It can also be cut into squares and frozen for later enjoyment.

OM NOM NOM!

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    Bready or Not Original: Small Batch Cakey Brownies

    Posted by on May 5, 2021 in Blog, Bready or Not, brownies, cake, chocolate | 0 comments

    Sometimes you just need a few brownies. That’s the perfect time for this Small Batch Cakey Brownies recipe.

    Bready or Not Original: Small Batch Cakey Brownies

    These are not monstrously thick brownies. They are thin with a crackled top, with a nice, cakey moist crumb.

    Bready or Not Original: Small Batch Cakey Brownies

    I created this recipe by combining about four other recipes, trying to find a middle ground recipe that my son would like. This is the one that turned out to be the winner.

    Bready or Not Original: Small Batch Cakey Brownies

    Even better, I found out these brownies kept well for an entire week in a sealed container at room temperature–and who knows, maybe they could last a lot longer? In any case, there’s no urgent need to gorge on them lest they go bad.

    Bready or Not Original: Small Batch Cakey Brownies

    These brownies are all about goodness.

     

    Bready or Not Original: Small Batch Cakey Brownies

    This recipe makes a small, thin batch of delicious cakey brownies. These have a crackled top with loads of chocolate flavor below.
    Course: Dessert, Snack
    Cuisine: American
    Keyword: brownies, chocolate
    Author: Beth Cato

    Ingredients

    • 2 ounces semi-sweet chocolate
    • 6 Tablespoons unsalted butter
    • 1 cup white sugar
    • 2 large eggs
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon fine sea salt
    • 1/4 cup all-purpose flour
    • 1/4 cup cake flour
    • 1/2 cup milk chocolate chips

    Instructions

    • Preheat the oven to 350-degrees. Line a 9x9 or 8×8-inch pan with foil, letting foil overhang each side. Apply nonstick cooking spray.
    • In a microwave-safe bowl, microwave the chocolate and butter on high in 30 second increments, stirring between each burst, until everything is melted. Let cool slightly.
    • Using a stand mixer or hand mixer, in a large bowl beat together the sugar and eggs for 3 to 5 minutes, until they are pale, light, and fluffy. Pour in the cooled chocolate and butter mixture, followed by the vanilla.
    • Combine the salt and both flours in a bowl. Stir in the chocolate chips. Fold flour mix into the wet ingredients. Pour into the prepared pan and even out.
    • Bake for 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely. Use foil onto a cutting board to slice into bars.
    • Brownies will keep for upwards of a week in a sealed container at room temperature.

    OM NOM NOM!

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      Bready or Not Original: Pancetta Risotto

      Posted by on Apr 28, 2021 in alcohol, bacon, Blog, boozy, Bready or Not, cheese galore, gluten-free, main dish, pork, side dish | 0 comments

      This Pancetta Risotto is a fantastic meal for two people, or a delicious side for a group. It’s time-consuming but very straightforward to make.

      Bready or Not Original: Pancetta Risotto

      I confess, I spent years being intimidated by the very idea of a risotto. I would see it done on cooking shows. So much stirring! When I finally got up the gumption to give it a try, I found risotto wasn’t hard at all. It really is about lots of stirring.

      Bready or Not Original: Pancetta Risotto

      This recipe here is my fancy occasion recipe, especially when I have some good pancetta on hand, such as the kind carried by Smoking Goose Meatery out of Indianapolis.

      Bready or Not Original: Pancetta Risotto

      As for the wine, I’ve tried this with fancier Sauvignon Blanc from Total Wine (Cloudy Bay from New Zealand) as well as a $6 Trader Joe’s Coastal Sauvignon Blanc. Both versions turned out great! You don’t need to go all-out, but get something that is (hopefully) drinkable with the finished meal.

      Bready or Not Original: Pancetta Risotto

      Bready or Not Original: Pancetta Risotto

      Homemade risotto requires time standing at the stove, but makes for delicious results. This recipe takes about 45 minutes to an hour to completion, depending on your stove. Note that a small amount of bacon can be substituted for the pancetta, but it is much stronger in flavor and colors the risotto brown.
      Course: Main Course, pork
      Cuisine: Italian
      Keyword: alcohol, cheese, pork, rice
      Author: Beth Cato

      Equipment

      • large stock pot
      • medium saucepan

      Ingredients

      • 8 oz pancetta diced
      • 1 Tablespoon dried shallots or fresh shallot, finely minced
      • 3 cloves garlic minced
      • 1 1/4 cups Arborio rice
      • 1 cup dry white wine Sauvignon Blanc works well
      • 4 cups chicken broth or chicken stock, equal to a 32 oz box or 2 cans
      • 1/2 cup shredded Parmesan or Pecorino Romano or Grana Padano, plus more to top rice
      • salt and pepper to taste

      Instructions

      • In a large stock pot, cook the pancetta for 10 to 12 minutes, until it starts to turn brown and crispy. At the same time, on another stove burner, use a medium sauce pan to bring the chicken broth to a very low simmer.
      • Use a slotted spoon to transfer pancetta to a paper towel-lined plate; set aside. Add dry shallots and garlic to the fat in the big pot. Sauté for two minutes. Add the Arborio rice and a pinch of salt. Sauté another 2 minutes, until the rice looks glossy with translucent edges.
      • Add the white wine and stir until it is absorbed. Add chicken broth in 1/2 cup increments, stirring well after each addition until it is absorbed. After about 12 to 15 minutes, when most of the broth has been added, begin to taste the rice. The goal is a chewy, al dente consistency. Add more broth as needed, and remember to turn off the burner for the broth pot when it is empty.
      • When the rice is creamy and al dente, stir in the pancetta and cheese. Taste the risotto again, adding more salt and pepper as needed. Serve with the remaining white wine.

      OM NOM NOM!

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        Bready or Not: Glazed Citrus Loaf Cake

        Posted by on Apr 21, 2021 in Blog, Bready or Not, breakfast, cake, lemon | 0 comments

        For times when you want some cake, not a huge cake, this Glazed Citrus Loaf Cake is about perfect.

        Bready or Not: Glazed Citrus Loaf Cake

        It’s not some huge thing to store. It doesn’t take forever to make. It’s easy to slice up, individually wrap, and freeze portions for later.

        Bready or Not: Glazed Citrus Loaf Cake

        Plus, it’s delicious. The cake is like a pound cake, soft and moist, with lemon and orange zest throughout. The bits of candied orange add a different texture in the mix.

        Bready or Not: Glazed Citrus Loaf Cake

        Then there’s that luscious glaze. It’s not a heavy frosting, but a boost of sweetness to balance the zing of the citrus.

        Bready or Not: Glazed Citrus Loaf Cake

        This is a great spring and summer kind of kind, one that tastes fresh and bright!

        I modified this recipe from my favorite food magazine, Bake from Scratch, the March/April 2020 issue.

        Bready or Not: Glazed Citrus Loaf Cake

        This loaf cake is infused with citrus flavor and sweetness. A slice is perfect for breakfast, snack, or dessert! Modified from Bake from Scratch March/April 2020.
        Course: Breakfast, Dessert, Snack
        Cuisine: Dutch
        Keyword: citrus, lemon, loaf cake
        Author: Beth Cato

        Equipment

        • 9x5 loaf pan
        • parchment paper

        Ingredients

        Loaf

        • 1 cup unsalted butter (2 sticks) softened
        • 1 1/4 cups white sugar
        • 2 medium lemons
        • 1 medium orange
        • 4 large eggs room temperature
        • 2 teaspoons vanilla bean paste
        • 2 cups cake flour
        • 3/4 teaspoon kosher salt
        • 1/4 teaspoon baking powder
        • 1/3 cup milk room temperature
        • 1 teaspoon cake flour
        • 1/2 cup candied orange slices finely chopped

        Vanilla Glaze

        • 1 1/2 cup confectioners' sugar plus more if needed
        • 2 Tablespoons half & half or heavy cream
        • 2 Tablespoons unsalted butter melted
        • 1 teaspoon vanilla extract
        • 1/4 teaspoon kosher salt

        Instructions

        • Wash, dry, and zest both lemons and orange. Set aside the fruit for another use.
        • Preheat oven at 325-degrees. Cut a piece of parchment paper to fit into a loaf pan and extend up the long sides, like a sling. Apply nonstick spray in pan, then press in parchment and add more spray. Set aside.
        • In a big bowl, beat butter, sugar, and zests together until they are fluffy, scraping the sides of the bowl often. Add eggs one by one, followed by the vanilla paste. The batter may look a bit curdled.
        • In a separate medium bowl, combine the flour, salt, and baking powder. Gradually add it into the butter mix along with the milk. Batter will now be thick.
        • In a small bowl, toss together the candied orange bits and the teaspoon of cake flour to coat. Fold it into the batter.
        • Pour everything into the prepared loaf pan and even out the top.
        • Bake for 40 minutes. Rotate pan in oven. Bake for another 40 minutes. Test the middle with a toothpick for doneness, and bake for another 5 to 20 minutes, until the toothpick comes out clean.
        • Let loaf cool in pan for 10 minutes, then use the parchment to lift it onto a rack to cool completely.
        • Make the vanilla glaze by mixing together all the ingredients until they are smooth and at a thick, pourable consistency. Immediately drizzle and smear over the top of the cake, letting excess artfully drip over the sides. Let glaze set for 30 minutes, then slice in.
        • Wrap cake and keep at room temperature. It can also be cut into individual slices and frozen for later enjoyment.

        OM NOM NOM!

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          Bready or Not: Cheddar Beer Bread Rolls

          Posted by on Apr 14, 2021 in alcohol, Blog, Bready or Not, cheese galore, yeast bread | 2 comments

          These Cheddar Beer Bread Rolls taste as good as they look. Seriously.

          Bready or Not: Cheddar Beer Bread Rolls

          When the pandemic sent everything topsy-turvy in spring 2020, my husband ended up working from home more often. That meant I needed to feed him more often.

          Bready or Not: Cheddar Beer Bread Rolls

          So, like so many people, I started baking more bread. These rolls were among the first of my experiments, and they were a major hit.

          Bready or Not: Cheddar Beer Bread Rolls

          The original recipe from New York Times Cooking made a huge batch of rolls. I needed enough rolls to feed one guy, with a extras frozen for later.

          Bready or Not: Cheddar Beer Bread Rolls

          I rewrote the recipe to delicious results. I used a Guilt Lifter beer to make these, which lent a refreshing hoppy flavor. A heavier and darker beer will create heavier and darker flavor. Try different beers to suit your tastes and match your meal.

          Bready or Not: Cheddar Beer Bread Rolls

          Make a batch of about a dozen cheesy rolls with this straightforward yeast bread recipe! Beer lends some hoppy flavor to the dough, along with a boost of yeast. These rolls are fantastic fresh, but can also be frozen and heated up later for a delicious side dish. This recipe is halved and otherwise modified from a New York Times Cooking recipe.
          Course: Bread
          Cuisine: American
          Keyword: alcohol, beer, cheese, yeast bread
          Servings: 12 rolls
          Author: Beth Cato

          Equipment

          • 2 8-or 9-inch cake pans
          • 2.5-inch round cutter
          • plastic wrap
          • basting brush

          Ingredients

          • 2 Tablespoons unsalted butter divided
          • 3 cups all-purpose flour or bread flour
          • 1/2 Tablespoons instant yeast
          • 1 teaspoon coarse kosher salt
          • 2 Tablespoons honey
          • 1 cup beer room temperature
          • 1 cup shredded cheese 120 grams

          Instructions

          • Divide the two tablespoons of butter in half, separating them to soften at room temperature.
          • In a stand mixer with a bread hook attachment, stir together the flour, yeast, and salt. Follow up with 1 tablespoon of softened butter, honey, and beer. Mix on low speed for 4 minutes, scraping the bowl as needed. Increase the speed to medium for another 2 minutes, pulling the dough from the hook a few times. Add about half the cheese, reserving the rest to go on top later. Mix the cheese until it's distributed through the dough.
          • Lightly grease a large bowl. Transfer the dough there and cover with plastic wrap or a towel to let it rise until it's about doubled in size, about an hour.
          • Grease the two cake pans. Prepare a lightly floured surface and tip the dough onto it. Pat the dough out into a thick, even layer. Use the cutter to slice out rolls. Place them not quite touching in the pans. Reform scraps as much as possible to shape into more rolls. The rolls likely won't quite fill both pans.
          • Cover pans with plastic wrap and set in a warm place to rise again for 35 to 45 minutes. They may not increase a lot in size, but they should look puffy.
          • Preheat oven at 400-degrees.
          • Pull out remaining pat of butter and cheese. Brush the soft butter over the rolls, and follow up with a sprinkling of cheese. Try to keep the cheese from touching the edge of the pan, where it could burn.
          • Place both pans in the oven and bake until the rolls are browned and cheese is melted, 15 to 20 minutes. A digital thermometer in a center roll should read 190-degrees at minimum.
          • Let cool for at least 10 minutes before (carefully) pulling apart and serving.
          • Rolls can keep in a sealed bag at room temperature for up to 2 days. They can also be frozen and thawed for later enjoyment. They taste best hot. For best results, wrap them in foil and bake at 400 for about 10 minutes to warm them through.

          OM NOM NOM!

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            Bready or Not Original: No-Bake Peanut Butter Bars

            Posted by on Apr 7, 2021 in Blog, blondies, Bready or Not, chocolate, no-bake dessert, nutty | 0 comments

            When you need a dessert in a hurry, these delicious No-Bake Peanut Butter Bars are the way to go.

            Bready or Not Original: No-Bake Peanut Butter Bars

            I especially enjoy this recipe because it doesn’t involve the oven, which is a wonderful thing during Arizona summers.Bready or Not Original: No-Bake Peanut Butter Bars

            These bars come together in minutes thanks to a microwave, and they only need a few hours to set. You end up with an entire casserole dish of candy bars. Yum.

            Bready or Not Original: No-Bake Peanut Butter Bars

            Use crunchy or creamy peanut butter. I used a jar from Trader Joe’s that had flaxseeds mixed in, and my son didn’t like it. This recipe gave me a way to use it up by sending the result with my husband to work!

            Bready or Not Original: No-Bake Peanut Butter Bars

            This would be an easy recipe to dress up, too. Add sprinkles, nuts, or cacao nibs atop the chocolate. Have fun with it!

            Bready or Not Original: No-Bake Peanut Butter Bars

            This quick and easy microwave-based recipe uses most of a pound jar of peanut butter to whip up a whole casserole dish of delicious candy bars.
            Course: Dessert, Snack
            Cuisine: American
            Keyword: chocolate, no bake, peanut butter
            Author: Beth Cato

            Equipment

            • 13x9 pan
            • large microwave-safe bowl
            • uneven spatula

            Ingredients

            Bars

            • 2 cups peanut butter crunchy or smooth
            • 1 cup unsalted butter 2 sticks
            • 2 cups graham cracker crumbs
            • 2 cups confectioners' sugar

            Ganache

            • 1 1/2 cups chocolate chips semisweet, dark, milk, or a mix
            • 1/4 cup peanut butter crunchy or smooth

            Instructions

            • Line a 13x9 pan with foil and apply nonstick spray or butter.
            • In a large microwave-safe bowl, melt together the peanut butter and butter by zapping in short increments and stirring well between each pass. Once they mix together, stir in the graham cracker crumbs and confectioners' sugar. Spread the mixture into the prepared pan. Use a hands or maybe a piece of waxed paper and a heavy glass to compress the layer as much as possible.
            • Use the same microwave-safe bowl to bowl for the chocolate chips and peanut butter, again zapping in brief increments and stirring well between each burst. Once they can mix together smoothly, dump dollops atop the layer in the pan. Use an uneven spatula to even out the chocolate to the edges.
            • Chill in the fridge for at least 2 hours.
            • Use the foil to lift the contents onto a cutting board. Let sit for about 10 minutes, enough time to soften the chocolate so that it doesn't shatter when sliced. Use a long knife or sharp bench knife to cut bars. If desired, cut off edges first to produce neater pieces to share.
            • Store bars in a sealed container in the fridge with waxed paper between the layers. Keeps for days.

            OM NOM NOM!

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