apples

Bready or Not Original: Apple-Oat Cookies

Posted by on Jul 21, 2021 in apples, Blog, Bready or Not, breakfast, cookies | Comments Off on Bready or Not Original: Apple-Oat Cookies

These Apple-Oat Cookies are like a cross between apple oatmeal and apple pie, in a convenient portable form.

Bready or Not Original: Apple-Oat Cookies

Really, these cookies feel homey. They take like comfort, with the apples and oats a little dense but not too heavy. The glaze on top adds a touch of sweetness that is just right.

Bready or Not Original: Apple-Oat Cookies

As I have a husband who loves apple oatmeal AND apple pie, he enjoyed these cookies greatly. They are a perfect breakfast cookie!

Bready or Not Original: Apple-Oat Cookies

I found that they kept for at least three days at room temperature. Even better–as these were all for my husband to enjoy–I found they froze and thawed without a problem. I actually froze most of the batch straight away. Portion control is a good thing, especially with over thirty cookies offering temptation!

Bready or Not Original: Apple-Oat Cookies

I used a Gala apple, but I say any sweet baking apple would work well.

Bready or Not Original: Apple-Oat Cookies

Bready or Not Original: Apple-Oat Cookies

These soft cookies are like a combination of apple-cinnamon oatmeal and apple pie! The glaze adds just the right touch of sweetness. These make a great breakfast, snack, or dessert. Makes about 35 cookies with a tablespoon scoop.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: apple, cookies, oats
Servings: 35 cookies
Author: Beth Cato

Equipment

  • tablespoon cookie scoop
  • parchment paper
  • waxed paper

Ingredients

Cookies

  • 2 1/4 cups all-purpose flour
  • 1 cup old-fashioned oats also called rolled oats
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 3/4 cup unsalted butter 1 1/2 sticks, room temperature
  • 1/2 cup brown sugar packed
  • 1/2 cup white sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 large baking apple peeled and finely chopped; Gala and Fuji are ideal

Glaze

  • 1 cup confectioners' sugar plus more if needed
  • 2 Tablespoons milk or half & half, plus more if needed

Instructions

  • Preheat oven at 350-degrees. Line a large baking pan with parchment paper.
  • In a medium bowl, whisk together flour, oats, cinnamon, baking powder, baking soda, salt, and allspice.
  • In a big mixing bowl, combine the soft butter, brown sugar, and white sugar. Follow up with the eggs and vanilla. Slowly mix in the dry ingredients. Fold in the apple pieces.
  • Use a tablespoon scoop or spoon to dole out dough spaced an inch apart on the cookie sheet. Bake until set, about 10 to 12 minutes. Let set on rack for 10 minutes, then move to a cooling rack. Continue with the next batch.
  • Once all of the cookies are cool, make the glaze. Stir together the confectioners’ sugar and milk to form a thick but oozy consistency. Spoon over the cookies.
  • Store in a sealed container at room temperature, with waxed paper between the stacked layers. They will keep for at least three days. Cookies will freeze and thaw without issue.

OM NOM NOM!

    Bready or Not Original: Apple-Oat Cookies
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    Bready or Not Original: Apple Caramel Chip Blondies

    Posted by on Jun 23, 2021 in apples, Blog, blondies, Bready or Not, breakfast, chocolate, cookies | Comments Off on Bready or Not Original: Apple Caramel Chip Blondies

    These Apple Caramel Chip Blondies are soft, sweet, and dangerously snackable, perfect for a quick bite to get you through the day.

    Bready or Not Original: Apple Caramel Chip Blondies

    I have other apple bar recipes like my tried-and-true Apple Cake that are thicker and more meal-like.

    Bready or Not Original: Apple Caramel Chip Blondies

    These bars are thin and light. They aren’t even heavy with apples, but the apple flavor is definitely there.

    Bready or Not Original: Apple Caramel Chip Blondies

    This is the kind of thing to use for a light breakfast, snack, or dessert, and they’d be great to wrap up and pack to go.

    Bready or Not Original: Apple Caramel Chip Blondies

    I used caramel chips for this recipe, but butterscotch or white chocolate would be great, too–or even seasonal sweet chips like pumpkin spice!

    Bready or Not Original: Apple Caramel Chip Blondies

    Bready or Not Original: Apple Caramel Chip Blondies

    These are small, soft, and highly snackable apple bars, perfect for kids and adults alike!
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: apple, bars, caramel chips, chocolate
    Author: Beth Cato

    Equipment

    • 9x9 pan
    • medium saucepan

    Ingredients

    • 1 cup all-purpose flour
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon baking powder
    • 6 Tablespoons unsalted butter
    • 3/4 cup light brown sugar packed
    • 1 teaspoon pure vanilla extract
    • 2 large eggs room temperature
    • 1 apple such as Ambrosia or Honeycrisp, peeled and chopped into raisin-sized pieces
    • 1/3 cup caramel chips or substitute butterscotch chips or white chocolate chips

    Instructions

    • Preheat oven at 350-degrees. Line a 9x9 pan with foil and apply nonstick spray or butter.
    • In a small bowl, whisk together flour, salt, and baking powder. Set aside.
    • In a medium saucepan, melt the butter, and continue to monitor a few more minutes, stirring often, to brown the butter. It should have a fresh, nutty smell. Remove from heat. Stir in the brown sugar and vanilla until the sugar is less grainy. Let the pan cool for a few minutes. Beat in the eggs until smooth. Stir in the dry ingredients next, followed by the apple pieces. Fold in the chips last.
    • Pour the batter into the pan and smooth out the top. Bake for about 25 minutes, until the middle passes the toothpick test.
    • Cool to room temperature. Use the foil to lift the contents onto a cutting board to slice up. Store the bars in a sealed container, with waxed paper or parchment between stacked layers.

    OM NOM NOM!

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      Bready or Not Original: Vanilla Applesauce Cake

      Posted by on May 26, 2021 in apples, Blog, Bready or Not, breakfast, cake | Comments Off on Bready or Not Original: Vanilla Applesauce Cake

      Some days call for a no-fuss apple cake. This Vanilla Applesauce Cake is for those kinds of days.

      Bready or Not Original: Vanilla Applesauce Cake

      There is no need to worry about procuring apples, or having them go bad, or the effort to peel and slice them. This cake uses applesauce, which loads the cake with beautiful flavor.

      Bready or Not Original: Vanilla Applesauce Cake

      The cake also has the gentle flavor of a great combination of spices. The finisher is no-fuss, too: a top crusted with coarse sugar that adds a touch more sweet and a tiny crunch.

      Bready or Not Original: Vanilla Applesauce Cake

      Want to serve this cake for just a few people? No problem. Slice up the cake, and freeze individual slices for later.

      Bready or Not Original: Vanilla Applesauce Cake

      Modified greatly from a Heilala Vanilla ad in Bake from Scratch Magazine, September/October 2019.

      Bready or Not Original: Vanilla Applesauce Cake

      Applesauce is the secret to this no-fuss spiced single layer cake. It is moist and delicious, perfect to hit that sweet-spot for a breakfast or dessert!
      Course: Breakfast, Dessert, Snack
      Cuisine: American
      Keyword: apple, applesauce, cake, springform pan
      Author: Beth Cato

      Equipment

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

      Ingredients

      • 2 cups all-purpose flour
      • 2 teaspoons baking powder
      • 2 teaspoons ground cinnamon
      • 1 teaspoon kosher salt
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon ground ginger
      • 1/4 teaspoon ground cloves
      • 1 cup white sugar
      • 1 cup applesauce or about 2 individual serving cups of applesauce
      • 1/2 cup buttermilk or soured milk (see note)
      • 1/2 cup vegetable oil
      • 2 large eggs room temperature
      • 1 teaspoon vanilla extract
      • 1/4 cup coarse sugar as topping, such as turbinado, maple, etc

      Instructions

      • Preheat oven at 350-degrees. Cut parchment paper to fit in the base of a 9-inch springform pan. Apply nonstick spray with flour to bottom and sides of pan. Add parchment and spray again. Set aside.
      • In a big bowl, combine flour, baking powder, cinnamon, salt, baking soda, ginger, and cloves.
      • In another bowl, whisk together the sugar, applesauce, buttermilk or soured milk, oil, eggs, and vanilla. Gradually pour the wet ingredients into the dry, mixing well.
      • Pour batter into the pan and smooth out with an uneven spatula. There will likely be bubbles in the batter. Gently tap the sides of the pan and thump it on the counter to get them to rise and burst. Using a spoon, sprinkle the coarse sugar all over the top as evenly as possible.
      • Bake for 35 to 40 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes, then release sides. Let cake cool completely on base for several hours.
      • Slice into wedges and serve. Cake keeps well in a sealed container at room temperature and pieces can also be wrapped individually and frozen for later enjoyment.

      OM NOM NOM!

        Notes

        Soured milk is a convenient substitute for buttermilk. In a liquid measuring cup, pour enough lemon juice or vinegar to cover the bottom, then pour in milk or half & half to equal the full 1/2 cup of liquid called for in this recipe. Let it sit for about 10 minutes to curdle, then use.

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        Bready or Not: Molasses Toffee Apple Upside-Down Cake

        Posted by on May 12, 2021 in apples, Blog, Bready or Not, cake | Comments Off on Bready or Not: Molasses Toffee Apple Upside-Down Cake

        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: Apple Slice Tray Bake

          Posted by on Mar 24, 2021 in apples, Blog, blondies, Bready or Not, breakfast, cake | Comments Off on Bready or Not: Apple Slice Tray Bake

          This Apple Slice Tray Bake would simply be an Apple Cake to most Americans. Whatever you call it, it’s packed with apples and delicious.

          Bready or Not: Apple Slice Tray Bake

          This is third consecutive recipe I’ve modified from the Bake from Scratch Magazine July/August 2020 Ireland-themed issue. I still have a few more things I want to try in the coming months, too!

          Bready or Not: Apple Slice Tray Bake

          I’ve found that French, Irish, and British apple cake recipes tend to be lighter on sugar and spices than typical American recipes. The focus is really on the apples.

          Bready or Not: Apple Slice Tray Bake

          I used Honeycrisps here, which are one of my favorite apples to eat outright or bake with! Two big apples will work.

          Bready or Not: Apple Slice Tray Bake

          This bakes up light, lofty, and cakey, with a sugar-crusted top and a lovely flavor of apples throughout. The pieces freeze and thaw very well, too, meaning you can enjoy this like it is fresh but spread over days or weeks!

          Bready or Not: Apple Slice Tray Bake

          This Irish-style apple cake is lighter on spices and sugar than American versions, letting the natural, pure sweetness of apples shine through. (Note that the all-purpose flour, salt, and baking powder could be replaced by 3 1/3 cup self-rising flour.) Modified from Bake from Scratch Magazine July/August 2020 Ireland-themed issue.
          Course: Breakfast, Dessert
          Cuisine: irish
          Keyword: apple, bars, cake
          Author: Beth Cato

          Equipment

          • 9×9 baking pan
          • uneven spatula

          Ingredients

          Apple layer:

          • 2 large baking apples Honeycrisp work well
          • 1 Tablespoon lemon juice
          • 1 Tablespoon white sugar

          Cake:

          • 1 1/4 cups unsalted butter (2 and a half sticks) room temperature
          • 1 1/2 cups white sugar
          • 4 large eggs room temperature
          • 1 1/2 teaspoons vanilla bean paste or substitute vanilla extract
          • 3 cups all-purpose flour
          • 3/4 teaspoon salt
          • 4 1/2 teaspoons baking powder
          • 1/2 teaspoon cinnamon
          • 1/8 teaspoon allspice
          • 2 Tablespoons turbinado sugar

          Instructions

          • Preheat oven at 350-degrees. Line a 9×9 pan with foil and apply nonstick spray.
          • Peel and core the apples, then slice to about 1/4-inch thickness. Place slices in a large bowl and toss them with lemon juice and 1 Tablespoon white sugar, until apples are coated. Set aside.
          • In a big mixing bowl, beat butter and white sugar for several minutes, until blended and fluffy. Add eggs, one at a time, mixing in well and scraping bowl afterward. Add vanilla. The batter may look curdled, but that’s okay.
          • In a separate bowl, stir together flour, salt, baking powder, cinnamon, and allspice. Gradually mix the dry ingredients into the wet.
          • Spread about half of the batter into the pan, using an uneven spatula to form an even layer. Arrange apple slices, flat side down, to cover the batter entirely. Top with the remaining batter, using the uneven spatula again to even out as much as possible. Sprinkle turbinado sugar all over the top.
          • Bake until the middle of the cake passes the toothpick test, which will be from 1 hour to 1 hour and 15 minutes. Cover pan with foil about halfway through to prevent it from browning too much.
          • Let cool in pan for an least 10 minutes, then use foil to lift cake onto a cutting board. Slice into squares. Tastes best warmed and at room temperature. Pieces can also be shrouded in plastic wrap and frozen for later enjoyment.

          OM NOM NOM!

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            Bready or Not Original: Apple Calvados Galette

            Posted by on Nov 4, 2020 in alcohol, apples, Blog, boozy, Bready or Not, breakfast, French, pie | Comments Off on Bready or Not Original: Apple Calvados Galette

            This Apple Calvados Galette is a perfect dessert for one or two people. Plus, it’s rustic and pretty to behold!

            Bready or Not Original: Apple Calvados Galette

            Calvados is an apple brandy made in Normandy. The price point of it can vary quite a bit. Feel free to use another kind of apple brandy in the recipe.

            Bready or Not Original: Apple Calvados Galette

            The delicious, original aspect of this treat is that you use the calvados to make a quick stovetop jelly that you then coat the apples with at the end of the bake time.

            Bready or Not Original: Apple Calvados Galette

            The alcohol flavor doesn’t linger. What you get is a concentrated sweet flavor of apples, right atop the fresh apples.

            or Not Original: Apple Calvados Galette

            The baked galette keeps for days wrapped up in foil in the fridge. A quarter slice is the perfect amount for breakfast or dessert, and it’s not anywhere near as bready and dense as a full piece of pie.

            Bready or Not Original: Apple Calvados Galette

            This Apple Calvados Galette evokes the yummy goodness of apple pie, but in a more rustic, simple form. This is the perfect dessert for one or two people! If French calvados isn’t available, use another apple brandy.
            Course: Breakfast, Dessert, Snack
            Cuisine: French
            Keyword: alcohol, apple, pie
            Author: Beth Cato

            Equipment

            • baking sheet
            • parchment paper
            • basting brush

            Ingredients

            Galette

            • 1 single-layer pie dough store-bought or homemade
            • 4 medium apples such as Gala, Fuji, and Ambrosia
            • 1 Tablespoon lemon juice
            • 1/3 cup calvados or other apple brandy
            • 1 Tablespoon cornstarch
            • 3 Tablespoons brown sugar packed
            • 1/2 teaspoon ground cinnamon

            Glaze

            • 1 Tablespoon pure maple syrup
            • 1 Tablespoon maple sugar or turbinado sugar

            Instructions

            • Preheat oven at 400-degrees. Line a baking sheet with parchment paper.
            • On a lightly floured surface, roll out the pie crust to about a 10-inch diameter circle. Transfer it to the baking sheet and set in fridge while the other ingredients are prepared.
            • Peel, core, and thinly slice the apples, placing them in a large bowl. Pour in the lemon juice, calvados, cornstarch, brown sugar, and cinnamon. Toss the apples to coat them completely.
            • Pull out the chilled crust. Begin to arrange apple slices in the middle, fanning them out and stacking them, but leaving a 2-inch border of dough around the outside. DO NOT DISCARD THE LIQUID IN THE BOWL! Once the apples are arranged, fold the dough over to partially cover the apples.
            • Start baking the galette for 15 minutes. While that is cooking, pour the leftover liquid into a small pot on medium-high. Stay close to the stove and stir liquid often. As soon as it gels, which is right at right about boiling temperature, remove it from heat. Set aside.
            • Reduce oven temperature to 350-degrees. Bake galette for another 20 minutes.
            • Pull out the galette. Drizzle the gel over the exposed apples in the middle of the galette then use basting brush to coat every nook and cranny. Measure out maple syrup. Use same brush (no need to wash it) to coat the top crust, then sprinkle maple sugar or coarse sugar over it to add a crystalline crunch.
            • Bake for another 10 to 15 minutes, until apples in middle are fork-tender.
            • Let cool slightly before cutting–a pizza cutter is ideal. Leftovers can be kept wrapped up in foil in the fridge for days.

            *OM NOM NOM!*

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