apples

Bready or Not Original: Apple Butter Blueberry Muffins

Posted by on Jul 8, 2020 in apples, Blog, blueberry, Bready or Not, breakfast, cupcakes, healthier, muffin | 0 comments

Apple Butter Blueberry Muffins! Fruity flavors combine in a delicious way in this original recipe.

Bready or Not Original: Apple Butter Blueberry Muffins

I love apple butter. It’s delicious, versatile stuff. I’ve found it can work as a substitute in recipes that call for things like applesauce, bananas, and pumpkin puree.

Bready or Not Original: Apple Butter Blueberry Muffins

Here, the inherent spiciness in apple butter adds a lot of flavor without the need to measure out extra spices–and the thick texture creates a cakey, moist crumb.

Bready or Not Original: Apple Butter Blueberry Muffins

The fresh blueberries throughout are like flavor bombs, introducing a different kind of sweetness in contrast.

 

Bready or Not Original: Apple Butter Blueberry Muffins

Do note that this recipe makes 24 muffins. It saves a lot of time if you have two pans, but this recipe could certainly be done with one. Make sure you have paper liners, though. There’s no sadness like my-muffin-is-stuck-in-the-pan sadness.

Bready or Not Original: Apple Butter Blueberry Muffins

Apple butter and blueberries are a delicious, underutilized combo that work out perfectly in these moist, cakey muffins. Recipe makes 24 muffins, so make this recipe with plans to share or freeze!
Course: Breakfast, Snack
Keyword: apple butter, blueberries, muffins
Servings: 24 muffins
Author: Beth Cato

Equipment

  • muffin liners
  • 2 muffin pans

Ingredients

  • 1 cup fresh blueberries
  • 2 cups all-purpose flour plus extra
  • 1 cup white sugar
  • 1/2 cup light brown sugar packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon heaping
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups apple butter
  • 3/4 cup coconut oil liquid

Instructions

  • Preheat oven at 425-degrees. Place muffin liners in two 12-count pans and apply a heavy dose of nonstick spray. Set aside.
  • Wash and sort through blueberries, picking out stems or mushy berries. Pat dry. Place in a bowl. Add a tablespoon or so of flour and gently stir to coat berries. This will prevent them from sinking in the batter.
  • In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a big mixing bowl, beat together the eggs, vanilla, apple butter, and coconut oil. Gradually pour in the dry ingredients, scraping bottom several times, until everything is just incorporated. Carefully fold in the blueberries.
  • Scoop batter into prepared liners, filling each no more than 3/4 full.
  • Bake for 5 minutes at 425-degrees. Don't open oven door. Lower temperature to 375-degrees and bake for an additional 16 to 18 minutes, until middle muffins pass the toothpick test.
  • Remove pans from oven. Immediately (and carefully) use a fork to pry out each muffin. Keeping them in liners, set on rack to completely cool.
  • Once cooled, pack in sealed containers. If freezing muffins, remove liners first.

OM NOM NOM!

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    Bready or Not Original: Apple Cinnamon Loaf Cake

    Posted by on Jun 24, 2020 in apples, Blog, Bready or Not, breakfast, cake, quick bread | 0 comments

    This Apple Cinnamon Loaf Cake is tender and delicious, perfect for breakfast, snack, or dessert.

    Bready or Not Original: Apple Cinnamon Loaf Cake

    This loaf cake is a lot like my small casserole-sized Easy Apple Cinnamon Cake. If you like one, you’ll like the other!

    Bready or Not Original: Apple Cinnamon Loaf Cake

    My husband, see, looooves apple pie and apple cake. Apples in baked goods, period. And yes, he loved this loaf cake.

    Bready or Not Original: Apple Cinnamon Loaf Cake

    One of the great things about this recipe is that this loaf kept for about a week, all wrapped up and stored in a safe place at room temperature.

    Bready or Not Original: Apple Cinnamon Loaf Cake

    (In my house, that means tucked inside my stainless steel breadbox, as otherwise my cats would tear their way inside the plastic wrap. Because my cats are weird.)

     

    Bready or Not Original: Apple Cinnamon Loaf Cake

    This tender, moist loaf cake is packed with spiced apple chunks. It's perfect for breakfast, snack, or dessert, and the loaf keeps well wrapped-up at room temperature for about a week. It can also be frozen.
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: apple, cake, loaf cake
    Author: Beth Cato

    Equipment

    • 9x5 loaf pan

    Ingredients

    • 2 medium apples such as Gala, peeled, cored, and chopped
    • 1/3 cup brown sugar packed
    • 1 teaspoon ground cinnamon
    • 2/3 cup white sugar
    • 1/2 cup applesauce
    • 2 large eggs room temperature
    • 1 1/2 teaspoons vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1 3/4 teaspoons baking powder
    • 1/4 teaspoons salt
    • 1/2 cup milk or half & half

    Instructions

    • Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
    • Prepare apples. Add brown sugar and cinnamon to bowl and toss with chopped apples to coat.
    • In a big bowl, mix white sugar and applesauce until smooth and creamy. Add eggs one at a time, then the vanilla extract.
    • In another small bowl, stir together the flour, baking powder, and salt. Gradually stir this into the egg mixture, followed by the milk.
    • Spoon about half of the batter into the prepared pan. Layer about half of the apples on top. Scoop the remaining batter over it, and add the rest of the apples. Pat them into the top.
    • Bake for 50 to 55 minutes, until a toothpick stuck into the middle emerges clean.
    • Use parchment sling to immediately lift loaf onto a rack to completely cool. Once the loaf is at room temperature, shroud in plastic wrap and store at room temperature--or freeze all or part of loaf for later.

    OM NOM NOM!

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      Bready or Not Original: Walnut Apple Dump Cake

      Posted by on Dec 24, 2019 in apples, Blog, Bready or Not, breakfast, cake | Comments Off on Bready or Not Original: Walnut Apple Dump Cake

      Bready or Not is being gifted a day early this year since Wednesday falls on Christmas Day!

      ‘Dump cake’ is not the most appetizing of terms, but I assure you, this Walnut Apple Dump Cake is delicious. It’s also quick and easy to throw together if you need something for breakfast or dessert on Christmas Day or on New Year’s a week away.

      Bready or Not Original: Walnut Apple Dump Cake

      Dump cake is the broad term that encompasses regional dishes like crisps, cobblers, brown betties, etcetera. It means the fruit is dropped into a dish and some kind of bready topping (flour, oats, granola, dumplings) is baked over it.

      Bready or Not Original: Walnut Apple Dump Cake

      In this case, the topping is a thin, golden cake. It’s enough to encase the apples and lock in moisture and flavor–plus add in some chewiness and crunch. The walnuts especially add to the latter.

      Bready or Not Original: Walnut Apple Dump Cake

      This is not a cake to be tidily cut into pieces. This is a cake that is scooped out onto a plate or bowl. Hence, I advise NOT using foil to line the pan as I do with most other casserole dish-style recipes. The spoon will just tear up the foil. Plus, the dish will clean up pretty easily afterward.

      Bready or Not Original: Walnut Apple Dump Cake

      I also advise that you eat this along with vanilla ice cream. It really does make for the perfect pairing, especially if you’re eating the cake warm.

      Bready or Not Original: Walnut Apple Dump Cake

      Bready or Not Original: Walnut Apple Dump Cake

      This easy-to-make cake is meant to be scooped out, not neatly cut. Delicious on its own or with vanilla ice cream!
      Course: Breakfast, Dessert, Snack
      Keyword: apple, cake
      Author: Beth Cato

      Equipment

      • 9x13 pan

      Ingredients

      • 6 medium apples like Granny Smith or Pink Lady, or a mix
      • 2 1/4 cups brown sugar packed, divided
      • 2 teaspoons ground cinnamon
      • 1 cup unsalted butter 2 sticks
      • 2 large eggs
      • 1 teaspoon vanilla extract
      • 2 cups all-purpose flour
      • 1 cup walnuts chopped, divided

      Instructions

      • Preheat oven at 350-degrees. Use nonstick spray or grease with butter the inside of a 13x9 pan (note: don't line with foil).
      • Peel and slice apples and place in pan. Sprinkle 1/4 cup brown sugar and cinnamon over apples.
      • In a large bowl, cream together butter and remaining brown sugar. Add eggs and vanilla extract. Follow up with flour and 1/2 cup of walnuts.
      • Drop dollops of dough all over apples, covering as much as possible. Sprinkle remaining walnuts over top.
      • Bake for about 40 minutes. Top should be golden and apples tender when poked with a fork.
      • Serve warm, at room temperature, or cold. Store covered in foil, in fridge or on counter top, for up to three days. Fantastic with ice cream!

      OM NOM NOM!

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        Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

        Posted by on Aug 21, 2019 in alcohol, apples, Blog, boozy, Bready or Not, pie | Comments Off on Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

        A trusty cast iron skillet bakes up a beautiful apple pie in this delicious recipe.

        Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

        This pie is also special because it includes a drizzle of ginger liqueur. I posted a recipe a few weeks ago on how to make a cheap, sublime version at home in under a week.

        Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

        The ginger liqueur does add some lovely nuance to this pie, too–the complexity and freshness come across in a different way than, say, using some lemon juice on the sliced apples as I sometimes do to prevent them from browning.

        Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

        The whole process of this recipe is pretty neat, too. The biggest dose of sweetness is actually at the bottom of the pie, as butter and brown sugar are baked into the bottom crust!

        Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

        I had to make this recipe three times to finally figure out the right balance of ingredients and how best to bake it. The second try was the most disastrous, as I ended up with the dreaded soggy bottom.

        soggy bottom

        Do be sure to follow the advice to use a rimmed cookie sheet in the oven. It’ll catch the overflow from the skillet and save you from suffering a soggy bottom.

        Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

         

        Click here for my Homemade Ginger Liqueur Recipe

         

        Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

        Use a large iron skillet to bake up a delicious apple pie! Ginger liqueur adds complex flavor and elevates this beyond the average pie.
        Course: Dessert
        Keyword: alcohol, apple, pie
        Author: Beth Cato

        Ingredients

        Skillet base:

        • 1/4 cup unsalted butter half cube
        • 1/2 cup brown sugar packed

        Pie:

        • 2 prepared rounds of piecrust dough bought or made
        • 1/4 cup white sugar
        • 2 teaspoons cinnamon
        • 2 teaspoons flour
        • 5 Granny Smith and/or Honeycrisp apples peeled, cored, and sliced
        • 1/4 cup ginger liqueur

        For top:

        • 1 egg slightly beaten with 1 teaspoon water, for egg wash

        Instructions

        • Preheat oven at 350-degrees with a large rimmed cookie sheet in the oven. [THIS IS IMPORTANT. The skillet will likely overflow as it bakes and the hot cookie sheet will also reduce the likelihood of a soggy pie bottom.] Add butter to skillet and place in oven until butter is melted. Remove skillet; stir in brown sugar, then return to oven until sugar starts bubbling, about 10 to 15 more minutes.
        • In the meantime, in a small bowl combine the white sugar, cinnamon, and flour. Set aside.
        • Roll out one of the pie crusts, if not already done. Carefully lay crust inside hot skillet so that bottom and sides are covered. Pour apple slices inside. Drizzle liqueur over the apples, followed by the dry ingredients.
        • Roll out second pie crust. Lay atop the mounded pie. Wary of the hot pan, tuck the crusts together as much as possible. Cut several slits in the top of the pie.
        • Brush egg wash over the top crust. Set pie on top of hot cookie sheet in oven.
        • Bake until pie is golden brown and apples are tender when jabbed with a fork, about 45 to 50 minutes.
        • Let cool at least 30 minutes before cutting. Store covered with foil, at room temperature or in fridge.
        • OM NOM NOM!
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        Bready or Not Original: Easy Apple Cinnamon Cake

        Posted by on Jul 24, 2019 in apples, Blog, blondies, Bready or Not, breakfast, cake | Comments Off on Bready or Not Original: Easy Apple Cinnamon Cake

        Easy Apple Cake! This delicious cake is great to bake up, slice, and store in the fridge or freezer to enjoy for weeks to come.

        Bready or Not Original: Easy Apple Cinnamon Cake

        If this recipe looks familiar, it’s because this is a rewrite of a recipe I posted back in 2016. The original version asked the baker to arrange the apple pieces in the middle and again on top.

        Bready or Not Original: Easy Apple Cinnamon Cake

        After making this cake many, many times, I realized that was an unnecessarily fussy step. Ain’t nobody got time for that!

        Bready or Not Original: Easy Apple Cinnamon Cake

        I started folding all of the apple chunks into the batter, and this saved a lot of time. The apples were perfectly distributed and the taste was the exact same.

        Bready or Not Original: Easy Apple Cinnamon Cake

        This cake remains a very favorite for both my husband and my dad. They’ll eat it for breakfast, snack, or dessert.

        Bready or Not Original: Easy Apple Cinnamon Cake

        When I travel back home to California, I always make this cake for my dad. Since my mom doesn’t stock baking ingredients, I measure up my own (one sandwich baggy with brown sugar and cinnamon; another with flour, baking soda, and salt; one more with white sugar) and whip him up a cake in no time!

         

        Bready or Not Original: Easy Apple Cinnamon Cake

        These dense, luscious apple cake squares are perfect for breakfast, brunch, snack or dessert! Use firm baking apples like Granny Smith.
        Course: Breakfast, Dessert, Snack
        Keyword: apple, bars, cake
        Author: Beth Cato

        Ingredients

        • 3 medium apples peeled, cored, & chopped into small chunks
        • 1 teaspoon cinnamon heaping
        • 1/4 cup brown sugar packed
        • 1 1/4 cup all-purpose flour
        • 1 teaspoon baking powder
        • 1/8 teaspoon salt
        • 1 cup white sugar
        • 1/3 cup vegetable oil
        • 1/3 cup sour cream or Greek yogurt
        • 1 teaspoon vanilla extract
        • 2 eggs room temperature
        • turbinado or maple sugar for topping optional

        Instructions

        • Preheat oven to 350-degrees. Line a 9×9 square pan with foil and apply butter or nonstick spray.
        • In a medium bowl, toss peeled and chopped apples with cinnamon and brown sugar.
        • In a separate bowl, combine the flour, baking powder, and salt.
        • In a larger mixing bowl, whisk together the white sugar, vegetable oil, sour cream/yogurt, and vanilla extract until it's smooth. Add the eggs.
        • Add the dry ingredients into the wet ingredients until everything is just mixed. Fold in the apple chunks.
        • Pour batter into the prepared pan. Sprinkle turbinado or maple sugar over top, if desired.
        • Bake 1 hour, until it passes the toothpick test in middle. Cool completely, chilling in fridge if desired. Use foil to list contents onto a cutting board. Cut into pieces.
        • These are great individually plastic wrapped and stored at room temperature or in the fridge; bars can be frozen and keep well for months. Eat from the fridge, or at room temperature, or warm in the microwave or oven. However you eat it, it'll be delicious!
        • OM NOM NOM!
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        Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

        Posted by on Jun 5, 2019 in apples, Blog, blondies, Bready or Not, cookies | Comments Off on Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

        Apple Chips are delicious to eat out of the bag, but they can also be used to make delicious baked goods like these Chewy Oatmeal Apple Chip Cookies!

        Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

        If you recall last month, I shared a new recipe for Apple Chip Blondies as I searched for ways to utilize a Costco-bought gigantic bag of apple chips. I decided to find a way to use them in cookies as well.

        Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

        This ended up being tricky. I tried one recipe, and while the result was tasty, the cookies were crumbly and turned hard within a few hours. That would not do.

        Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

        I turned to one of my own old recipes for Chewy Oatmeal Raisin Cookies (which I need to bake again to post here, as I posted before on my old LiveJournal). I modified it to use apple chips instead of raisins, and to use one of my new favorite grocery store finds, caramel chips.

        Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

        These cookies worked in the best kind of way. The apple chips soften, but remain chewier than raisins. The cookies themselves are chewy and stay chewy in a sealed container. The caramel chips–well, like liquid caramel, they pair perfectly with apples. The caramel flavor is at the forefront, followed by the sublime taste of the apple chips.

        Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

         

        Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

        This Bready or Not Original recipe uses apple chips, such as Bare brand, along with caramel chips for an innovative, delicious spin on oatmeal cookies. Makes about 45 cookies using a tablespoon scoop.
        Course: Dessert, Snack
        Keyword: apple, cookies
        Author: Beth Cato

        Ingredients

        • 2 cups all-purpose flour
        • 1/2 teaspoon baking soda
        • 1/2 teaspoon salt
        • 3/4 cup butter melted
        • 1 cup brown sugar packed
        • 1/2 cup white sugar
        • 1 teaspoon cinnamon
        • 1 Tablespoon pure vanilla extract
        • 1 egg
        • 1 egg yolk
        • 1 1/2 cups old-fashioned rolled oats
        • 1 cup caramel chips
        • 1 cup apple chips broken small

        Instructions

        • Preheat oven to 325-degrees. Line cookie sheets with parchment paper or silpat, or use seasoned stoneware.
        • Melt butter and let cool slightly.
        • Mix flour, baking soda and salt; set aside.
        • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2 to 3 minutes until light and creamy. Mix in the flour mixture. Add the oats, caramel chips, and apple chip pieces. Mix until just blended.
        • Using a tablespoon scoop, place dough balls on pan. Bake for 10 to 13 minutes, until the edges are slightly brown and the middle is still soft. Let the cookies rest on the cookie sheet for 5 to 10 minutes before transferring to a cooling rack.
        • OM NOM NOM!
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