Bready or Not

Bready or Not recipe blog

Bready or Not Original: Sugar-Crusted Pumpkin Cake

Posted by on Oct 20, 2021 in Blog, Bready or Not, breakfast, cake, chocolate, pumpkin | 0 comments

This Sugar-Crusted Pumpkin Cake is moist, delicious, and packed with autumnal flavors!

Bready or Not Original: Sugar-Crusted Pumpkin Cake

There is a definite pumpkin pie-like vibe to this thing. The white chocolate chips melted along the bottom (hence the direction to grease the foil well) and formed a sort of scrumptious crust, too.

Bready or Not Original: Sugar-Crusted Pumpkin Cake

This thing is even pretty. I like using turbinado sugar as a top crust because it’s pretty, texturally delightful, and tastes darn good!

Bready or Not Original: Sugar-Crusted Pumpkin Cake

This cake will keep for at least 3 days, covered and chilled, and maybe longer. It also freezes like a champ.

Bready or Not Original: Sugar-Crusted Pumpkin Cake

Since this makes a 13×9 pan, it’s probably a good thing it can be portioned out over days and weeks!

Bready or Not Original: Sugar-Crusted Pumpkin Cake

This easy-to-make pumpkin cake makes a lot of hearty, moist cake loaded with fall flavor. It keeps well in the fridge for days, and can also be frozen for later.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: applesauce, cake, chocolate, pumpkin
Author: Beth Cato

Equipment

  • 13×9 pan

Ingredients

Cake

  • 4 large eggs room temperature
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1/2 cup applesauce
  • 2 cups cake flour
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin spice
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1 cup white chocolate chips

Topping

  • 1/2 cup turbinado or other coarse sugar
  • 1/2 teaspoon pumpkin spice

Instructions

  • Line a 13×9 pan with foil and apply generous nonstick spray or butter. Preheat oven at 350-degrees.
  • Mix together the eggs, white sugar, vegetable oil, and applesauce. Add the cake flour, baking soda, pumpkin spice, and salt. Follow up with the vanilla extract and pumpkin puree. Fold in the white chocolate chips.
  • Pour batter into the pan and level out. Mix together the two topping ingredients and sprinkle over the cake.
  • Bake for 1 hour, or until the middle passes the toothpick test. Let cool at room temperature, then store in fridge. Cake will keep for at least 3 days in the fridge, but can also be sliced and frozen for later enjoyment.

OM NOM NOM!

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    Bready or Not Original: Apple-Frangipane Galette

    Posted by on Oct 13, 2021 in apples, Blog, boozy, Bready or Not, breakfast, French, nutty, pie | 0 comments

    This Apple-Frangipane Galette is like a leaner apple pie. It’s the way to enjoy a sweet treat without going full overkill.

    Bready or Not Original: Apple-Frangipane Galette

    This recipe has a lot of ingredients and steps, but they can be spread out over a few days, if you want. The actual recipe is pretty straightforward!

    Bready or Not Original: Apple-Frangipane Galette

    I’ve been doing a number of recipes that use frangipane, and I get asked almost every time: “what is frangipane?”

    Bready or Not Original: Apple-Frangipane Galette

    To quote Wikipedia, it’s: “a sweet almond-flavored custard used in a variety of ways including cakes and… pastries. …Today it is normally made of butter, sugar, eggs, and ground almonds.”

    Bready or Not Original: Apple-Frangipane Galette

    In other words, it’s a spreadable, sweet, nutty layer of goodness. It acts as the perfect complement to apples in this recipe.

    Bready or Not Original: Apple-Frangipane Galette

    Do note that this is best enjoyed the day it is made. It’s fine, though, to freeze slices of it right away. When you thaw them later, enjoy the pieces that same day!

    Bready or Not Original: Apple-Frangipane Galette

    This Apple-Frangipane Galette is like a lighter, thinner version of apple pie, made all the better by the rich-almond filling beneath the apples. Note that this should be eaten the day it is made, but it can also be frozen to be eaten later.
    Course: Breakfast, Dessert, Snack
    Cuisine: French
    Keyword: almond, apple, pie
    Author: Beth Cato

    Equipment

    • parchment paper
    • food processor
    • pastry brush

    Ingredients

    Crust:

    • 1 cup all-purpose flour plus more for dusting
    • 4 teaspoons white sugar
    • 1/2 teaspoon salt
    • 6 Tablespoons cold unsalted butter cut into small pieces
    • 1 large egg

    Frangipane:

    • 2/3 cup almond flour sifted to remove lumps
    • 1/4 cup white sugar
    • 1 Tablespoon all-purpose flour
    • 1 Tablespoon unsalted butter room temperature
    • 1 large egg
    • 1 Tablespoon apple brandy such as Calvados (optional)
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon apple pie spice
    • pinch salt

    Apple filling:

    • 2 medium apples such as Honeycrisp or Golden Delicious
    • 1 Tablespoon brown sugar packed
    • 1 Tablespoon white sugar
    • 1 teaspoon lemon juice
    • 1/4 teaspoon apple pie spice
    • 1 large egg beaten
    • turbinado or other coarse sugar

    Glaze:

    • 2 Tablespoons honey
    • 2 teaspoons apple brandy such as Calvados

    Instructions

    Make the crust:

    • In a food processor, pulse together the flour, sugar, and salt. Add the butter and chop until it’s pea-sized. Add the egg and pulse until it comes together; if it doesn’t, add tiny drizzles of water until it does–just make sure the dough ends up cohesive, not wet. Turn out the dough onto a big piece of plastic wrap and compress the dough to form a disc. Wrap it up and chill it in fridge for a few hours, minimum, or a few days.

    Make the frangipane:

    • Use a rubber spatula to combine the almond flour, sugar, flour, butter, egg, apple brandy, vanilla, pie spice and salt, making it smooth. Stash it in the fridge until ready to use.

    Assembling the galette:

    • Preheat oven at 400-degrees. Prepare a big cookie sheet with a piece of parchment. Bring out the dough to warm for a few minutes, then lightly flour a surface and roll it out to about a 12-inch round. Move it to the parchment paper.
    • Spread the frangipane over the dough, leaving a blank 1 1/2-inch border. Set the baking sheet in the fridge while preparing the apples.

    Prepare the apples:

    • Peel the apples and slice to 1/4-inch thickness. In another bowl, stir together the brown sugar, sugar, lemon juice, and pie spice. Add this to the apples, and toss them to coat. Bring out the galette dough. Arrange the apples on the frangipane starting from the middle, spiraling them outward while slightly overlapping them. Fold the blank edge over the apples to form a thin, pleated crust. Brush the beaten egg over the crust, then sprinkle it with coarse sugar.
    • Bake galette for 35 to 40 minutes. Apples in middle should be fork-tender when done. Cool for about 30 minutes.

    Make the glaze:

    • In a small saucepan on the stovetop or in a microwave-safe bowl in the microwave, warm the honey and brandy until it is loose and spreadable. Using a clean pastry brush, brush glaze over the apples.
    • Let galette cool another 30 minutes, minimum, before cutting it–a pizza slicer is great for this. The galette is best eaten the day it is made, or promptly frozen in slices to be eaten soon after it thaws.

    OM NOM NOM!

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      Bready or Not: French Apple Cake in a Springform Pan

      Posted by on Oct 6, 2021 in apples, Blog, Bready or Not, breakfast, cake, French | 0 comments

      This French Apple Cake is thick with apples, not cake. There’s actually just enough batter to adhere everything together.

      Bready or Not: French Apple Cake in a Springform Pan

      The apples are the star, so get good ones. I recommend doing about half Honeycrisp and Pink Ladies, but go for a combo of two good kinds of baking apples. (Not sure which ones are best for baking? Google has lots of recs!)

      Bready or Not: French Apple Cake in a Springform Pan

      I’ve had a springform pan for years, but I’ve never used it like I did in 2020. That particular pan makes this cake extra good, too, because it creates a high cake with nicely browned edges.

      Bready or Not: French Apple Cake in a Springform Pan

      One thing I’ve noticed about French and Irish apple cakes is that they really emphasize the fruit. American cakes and pies add a lot more spice. As much as I love loading on the cinnamon, it’s refreshing to do a take like this sometimes.

      Bready or Not: French Apple Cake in a Springform Pan

      Let the fruit taste… well, fruity. Here, the addition of Calvados or another apple brandy brings that out even more. You don’t end up with an alcohol taste in the final result, but it does draw out more of the apple flavor.

      This cake is a great one to slice up and freeze for later, too. Make the goodness last even longer!

      Modified from Bake from Scratch September/October 2020 issue.

      Bready or Not: French Apple Cake in a Springform Pan

      This apple cake that lets the flavors of the apples shine through rather than with spices, as with American-style cakes and pies! There is just enough batter to adhere the apples together. Modified from Bake from Scratch September/October 2020 issue.
      Course: Breakfast, Dessert, Snack
      Cuisine: French
      Keyword: apple, cake, springform pan
      Author: Beth Cato

      Equipment

      • 9-inch springform pan
      • uneven spatula
      • parchment paper

      Ingredients

      • 8 large baking apples totaling about 800 grams mix of Honeycrisp and Pink Lady recommended
      • 2 teaspoons lemon juice
      • 3 large eggs room temperature
      • 3/4 cup white sugar
      • 3 Tablespoons apple brandy use Calvados to make it especially French
      • 1 teaspoon vanilla bean paste or substitute vanilla extract
      • 1 cup all-purpose flour
      • 1 1/2 teaspoons baking powder
      • 1 teaspoon kosher salt
      • 2/3 cup unsalted butter melted and cooled
      • 1 Tablespoon sparkling sugar
      • Confectioners' sugar for serving

      Instructions

      • Preheat oven at 350-degrees. Prepare a 9-inch springform pan by cutting a piece of parchment to fit the base. Apple nonstick spray to the pan, then add the parchment, and spray it as well. In addition, tear a piece of aluminum foil to cup the bottom of the pan to catch any drips.
      • Peel the apples and chop into 1-inch pieces. Toss with lemon juice. Set aside.
      • In a big bowl, beat eggs until they are pale and foamy. Add the white sugar, apple brandy, and vanilla.
      • In a separate bowl, sift together the flour, baking powder, and salt. Gradually mix the dry ingredients into the big egg-sugar bowl along with the melted butter. Scrape the bowl as needed, stirring everything until just combined. Don’t expect a huge amount of batter–it’s there to act like delicious glue for all of the apple pieces!
      • Reserve 1 heaping cup of the apple chunks. Fold the rest of the apples into the batter, coating them. Dump the mix into the prepared pan and even out with an uneven spatula. Arrange the remaining apples on top, pushing them into the batter and smoothing them out as much as possible.
      • Bake for 20 minutes. Add sparkling sugar over the top. Bake another 20 minutes and check on the cake. It is done with apples in middle are tender and a digital thermometer plunged into the center reads at least 200-degrees. If needed, cook longer; if it’s browning too much, cover with foil.
      • Let cake cool in pan for 15 minutes on a cooling rack. Carefully release the springform ring to let it completely cool for at least an hour; place in fridge to speed the chilling process, if desired.
      • Slice into wedges. Enjoy cold, at room temperature, or warmed, with confectioners' sugar sprinkled over the top. Pieces can also be individually wrapped and frozen for later.

      OM NOM NOM!

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        Bready or Not Original: Thin Mint Cake

        Posted by on Sep 22, 2021 in Blog, Bready or Not, brownies, cake, chocolate, mint | 0 comments

        Oh hey, it’s time for cake. A Thin Mint Cake that is neither too big or too small, something that keeps well stashed in the fridge, and looks as amazing as it tastes.

        Bready or Not Original: Thin Mint Cake

        If you love chocolate and mint, this is the cake for you. The cake is loaded with chocolate flavor, and a ganache adds a shiny finishing touch.

        Bready or Not Original: Thin Mint Cake

        The middle layer of the cake is essentially a peppermint or mint-flavored buttercream. Sweet but not too sweet, it gives good contrast to balance the prevalent chocolate flavor.

        Bready or Not Original: Thin Mint Cake

        I used this cake to try out a technique I’ve only read about and seen on TV before–I used four toothpicks to measure the halfway point on the sides of the cake, then tugged a piece of floss to cut the cake evenly in half! It worked out well.

        Bready or Not Original: Thin Mint Cake

        Of course, you can still use a knife to cut through. The toothpicks will still be a helpful guide.

        Bready or Not Original: Thin Mint Cake

        This is an ideal birthday or special occasion cake for a small group!

        Greatly modified from Eating Well Magazine May 2020.

        Bready or Not Original: Thin Mint Cake

        This Thin Mint Cake is a glorious, not-too-big-or-small layer cake loaded with chocolate and mint goodness. It’s not hard to make, either. Cutting the cake in half is the trickiest bit, and a piece of floss makes that easy!
        Course: Dessert
        Keyword: cake, chocolate, layer cake, mint
        Author: Beth Cato

        Equipment

        • 9-inch cake pan
        • ruler
        • toothpicks
        • unwaxed floss
        • parchment paper

        Ingredients

        Cake

        • 1 cup all-purpose flour
        • 1/2 cup white whole-wheat flour
        • 3/4 cup white sugar
        • 1/4 cup unsweetened cocoa powder sifted
        • 1 teaspoon baking soda
        • 1/2 teaspoon salt
        • 1 cup water
        • 1/3 cup canola oil
        • 1 Tablespoon apple cider vinegar or other cider vinegar
        • 1/2 teaspoon almond extract
        • 1/2 teaspoon vanilla extract

        Mint Filling

        • 1/2 cup unsalted butter (1 stick), room temperature
        • 1 1/2 cups confectioners' sugar sifted, more as needed for consistency
        • 1/4 teaspoon peppermint extract or mint extract
        • 1/4 teaspoon vanilla extract
        • 1/4 teaspoon salt
        • 1-2 drops green food coloring
        • 2 Tablespoons half and half or milk

        Glaze

        • 1/2 cup half and half
        • 1 1/4 cups semisweet chocolate chips
        • pinch salt

        Instructions

        To prepare the cake

        • Preheat an oven at 350-degrees. Cut a piece of parchment paper to fit inside a 9-inch cake pan. Apply nonstick spray inside pan, place parchment inside, and spray it again.
        • Stir together all-purpose flour, white whole wheat flour, sugar, cocoa, baking soda, and salt.
        • In another bowl, whisk together water, oil, vinegar, and both extracts. Gradually mix the wet ingredients into the dry until the batter is smooth. Pour into the prepared pan. Tap and thump it gently on the counter to knock out as many bubbles as possible.
        • Bake 25 to 30 minutes, until a toothpick in the middle emerges with few crumbs attached. Let the pan cool on a rack for 10 minutes, then invert cake onto the rack to cool completely.

        Make the filling

        • Beat the butter until it is creamy and light. Add the confectioners' sugar, 1/2 cup at a time, to fully incorporate; if the mixture is still too soft and loose, add more sugar. Add mint and vanilla extract, followed by the salt. Add a few drops of food coloring to achieve the desired tint. Add the half and half and beat to make the filling fluffy and light.

        Slice the cake and fill

        • Stick a toothpick into the halfway point at each side of the cake; four toothpick markers work well. Use a knife to barely slice into the cake above each toothpick. Continue to use a long-bladed knife to slice all the way through, or use a long piece of unwaxed floss with the toothpicks as a guide to divide the cake evenly in half.
        • Place the base of the cake on a serving plate. Spread the filling over the cake. Place the top of the cake over it, cut side down.

        Make the glaze

        • Microwave the half & half in a microwave-safe bowl for about a minute, until hot. Stir in the chocolate chips and salt. Stir, stir, stir until the chocolate is smooth and glossy. Let cool about 5 minutes to thicken, then slowly pour and spread glaze over the cake. Let sit at room temperature or in fridge to set, then slice in and enjoy!
        • Store cake in fridge. Exposed sides of the cake will dry out more, but it will still be tasty. Keeps for at least 4 days.

        OM NOM NOM!

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          Bready or Not: Swedish-Style Cardamom Buns

          Posted by on Sep 15, 2021 in Blog, Bready or Not, yeast bread | 0 comments

          These Swedish-Style Cardamom Buns are as delicious as they are beautiful, and that’s saying a lot.

          Bready or Not: Swedish-Style Cardamom Buns

          This enriched dough is light and luscious, and almost melts in the mouth. It’s also somewhat tricky to work with as the dough warms quickly as the rolls are formed. I was dismayed as the dough became tacky as I did the final rolls, but you know what?

          Bready or Not: Swedish-Style Cardamom Buns

          These rolls are beautiful as they are. Sure, Paul Hollywood would criticize them for not all being the exact same, but I’m not on Great British Bake Off–and neither are you. Embrace the wabi-sabi of these rolls, the perfection in imperfection.

          Bready or Not: Swedish-Style Cardamom Buns

          Plus, when it comes down to it, the flavor and texture are fantastic. The buttery crumb is perfect with a likewise buttery center swirl that’s packed with cardamom and cinnamon.

          Bready or Not: Swedish-Style Cardamom Buns

          These buns taste best when slightly warm. Eat them fresh, and after that, give them a quick toast in the oven to wake up the flavor.

          Bready or Not: Swedish-Style Cardamom Buns

          The buns will keep for up to 3 days at room temperature, but be sure they are in a sealed container. They can also be frozen and thawed later, no problem.

          Bready or Not: Swedish-Style Cardamom Buns

          Make these buns to really impress guests–and yourself. Like me, I bet you’ll find this recipe to be a keeper.

          Modified from Saveur Magazine Volume 4 2018.

          Bready or Not: Swedish-Style Cardamom Buns

          These incredible buns take a day of wait and effort, but are so worth it! The bread is light, buttery, and luscious, gently warmed by spice.
          Course: Breakfast, Dessert
          Keyword: yeast bread
          Servings: 10 buns
          Author: Beth Cato

          Equipment

          • stand mixer
          • parchment paper
          • kitchen brush

          Ingredients

          Dough

          • 1/2 cup cold milk or half & half
          • 1 Tablespoon instant yeast
          • 3 large eggs room temperature
          • 1 teaspoon pure vanilla extract or vanilla bean paste
          • 3 1/4 cups all-purpose flour plus more as needed
          • 1/4 cup white sugar
          • 1 1/4 teaspoons kosher salt
          • 2 sticks unsalted butter (16 Tablespoons) cold, cut into cubes

          Filling

          • 1/4 cup white sugar
          • 1/4 cup light brown sugar packed
          • 1 Tablespoon ground cardamom
          • 1 teaspoon ground cinnamon
          • 1/2 stick unsalted butter (4 Tablespoons) softened

          Instructions

          • In a small bowl, whisk together the milk, 2 of the eggs, and the vanilla. Set aside.
          • In the bowl of a stand mixer with a paddle attachment affixed, mix together the flour, sugar, and salt. Mix in the chilled butter cubes until they are broken down to the size of peas, which will take a minute or two. Keep the mixer running as the milk mixture is drizzled in. Everything should come together as dough.
          • Turn out dough onto a lightly floured surface. Knead it into a ball and wrap it tightly in plastic wrap. Chill it in fridge for at least 6 hours, or a full day.
          • About 2 1/2 hours before the buns are to be served, prepare to shape them. Line 2 baking sheets with parchment paper. In a small bowl, mix together the filling’s two sugars, cardamom, and cinnamon. In another bowl, beat the remaining egg with a splash of water and set it aside.
          • Lightly flour a large, clean work surface and a rolling pin. [Note for bakers who have hot kitchens: you may need to move fast here, as high-butter content dough can be finicky as it warms.] Roll out the dough into a 12×16 rectangle. Use an uneven spatula or the back of a spoon to evenly spread the softened butter over the surface, leaving a 1-inch border along the top and bottom edges.
          • Sprinkle the sugar and spice mixture over the butter. Brush the edges with the beaten egg; set aside the egg to use again for a wash in a short while. Fold the dough in half so that the two egg-washed edges meet. Then use a knife, pizza cutter, or bench knife to make ten even slices perpendicular to the fold.
          • One at a time, pick up a strip at the two short ends and twist them each in opposite directions while pulling and stretching gently. Coil the strand to make a bun, tucking the outermost end underneath the round. Set on prepared sheet and continue to form more with several inches of space between them.
          • Cover formed buns with plastic wrap and set aside to rise until puffed, about 1 1/2 hours.
          • Preheat oven at 400-degrees and situate racks inside to have five inches of space between them.
          • Remove the plastic wrap and brush the buns with the remaining egg wash. Bake for 12 minutes, then swap the pan positions in the oven, then bake another 8 to 12 minutes. Buns should be a consistent brown, and a digital thermometer discreetly plunged into a center roll should be over 190-degrees.
          • Let rolls cool slightly before indulging. Rolls will keep for up to 3 days in a sealed container at room temperature, and will taste best warmed slightly in an oven or toaster oven. Rolls can also be frozen for later enjoyment.

          OM NOM NOM!

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            Bready or Not Original: Easy Italian Meatballs

            Posted by on Sep 8, 2021 in beef, Blog, Bready or Not, cheese galore, main dish | 0 comments

            Everyone probably has their own take on classic Italian Meatballs. This is mine!

            What I love about the recipe is that it, 1) tastes good, and 2) is convenient. I can mix the meatballs up ahead of time and stash them in the fridge or even the freezer. They can be cooked straight from the freezer, too! Just cook them a little longer.

            Bready or Not Original: Easy Italian Meatballs

            I always go with 93% lean ground beef, but use whatever kind you want–even do a meat of beef and pork or ground sausage. Consider this recipe a template. Mix it up, switch out or increase seasonings, whatever.

            Bready or Not Original: Easy Italian Meatballs

            These are great with all kinds of dishes, too. Use them with the standard spaghetti or other Italian pasts, or on zoodles, or with sauce on some submarine sandwich bread. They are even good heated up, eaten by themselves!

            Bready or Not Original: Easy Italian Meatballs

            These gigantic meatballs are easy to make. If you want, form them early in the day and stash them in the fridge. Meatballs can also be frozen, cooked or cooked, and heated up later–and they can be taken straight from the freezer, too; just add a few more minutes to the cook time. This is also a great recipe to double to feed a crowd.
            Course: Main Course
            Cuisine: American, Italian
            Keyword: beef, cheese
            Servings: 8 meatballs
            Author: Beth Cato

            Equipment

            • food scale
            • 9×13 dish or large rimmed baking pan

            Ingredients

            • 2 Tablespoons extra-virgin olive oil plus extra for pan and hands
            • 2 large eggs
            • 1 1/2 cups panko
            • 1/2 cup milk or water
            • 3/4 teaspoon kosher salt
            • 1/4 teaspoon black pepper
            • 1/2 teaspoon dried Italian seasoning
            • 1 teaspoon garlic powder
            • 1 ounce Parmesan or Grana Padano, freshly grated, roughly 1/2 cup
            • 1 pound ground beef

            Instructions

            • Move rack to top third of oven and start to preheat at 425-degrees. Rub or brush a 9×13 casserole pan or rimmed baking sheet with oil.
            • In a large bowl, use a big spoon to mash together the 2 Tablespoons oil, eggs, panko, liquid, salt, pepper, seasoning, garlic powder, and cheese. The goal is to create a smooth paste. Add a handful of meat. Mix in, and gradually drop in the rest of the meat to thoroughly combine.
            • Use a food scale to weigh the meat, then divide that total by 8 (or any other desired increment). With oiled hands, press together meatballs, weighing each to create ones of equal size.
            • Bake meatballs for 20 minutes. Use a metal spatula to carefully flip over each for the browned-bottom is on top. Bake for another 6 to 10 minutes, until meatballs are fully browned. An instant read thermometer plunged into one should read over 160-degrees.
            • Serve as desired. Leftovers are great to refrigerate or freeze.

            OM NOM NOM!

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