blondies

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: Snickerdoodle Crumb Cake

    Posted by on Jun 16, 2021 in Blog, blondies, Bready or Not, cake | Comments Off on Bready or Not Original: Snickerdoodle Crumb Cake

    Snickerdoodles are a regular theme on Bready or Not, and this new Snickerdoodle Crumb Cake version is something amazing.

    Bready or Not Original: Snickerdoodle Crumb Cake

    This is a true cake, not simply a bar. It has a light, airy crumb that isn’t too moist or too dry.

    Bready or Not Original: Snickerdoodle Crumb Cake

    Most importantly, it tastes like a Snickerdoodle. Despite what some store versions think these days, that doesn’t simply mean cinnamon and sugar, but the distinct taste of cream of tartar as well.

    Bready or Not Original: Snickerdoodle Crumb Cake

    That cinnamon-sugar thing is important too, though. That’s why this cake has a visible layer through the middle–which looks gorgeous when pieces are cut–as well as a crust on top. To which I added a pinch of pretzel salt for contrast, because why not?

    Bready or Not Original: Snickerdoodle Crumb Cake

    This recipe doesn’t produce a massive batch of cake, but if you are baking for a few people, know that you can safely slice up and individually wrap pieces and freeze them for later.

    Bready or Not Original: Snickerdoodle Crumb Cake

    Bready or Not Original: Snickerdoodle Crumb Cake

    These light, cakey bars are infused with Snickerdoodle goodness. This cake takes more effort than the usual cookies, but it shows in the presentation and flavor!
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: bars, cake, snickerdoodle
    Author: Beth Cato

    Equipment

    • 8x8 or 9x9 pan
    • uneven spatula

    Ingredients

    Streusel

    • 1/2 cup all-purpose flour
    • 1/2 cup brown sugar packed
    • 1/2 teaspoon kosher salt
    • 4 Tablespoons unsalted butter half stick, cut into pieces

    Dough

    • 1 1/2 cups all-purpose flour
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon cream of tartar
    • 1/2 teaspoon kosher salt
    • 3/4 cup unsalted butter 1 1/2 sticks, room temperature
    • 1/2 cup brown sugar packed
    • 1/2 cup white sugar
    • 3 large eggs room temperature
    • 1 teaspoon vanilla extract or paste

    Filling

    • 1 teaspoon cinnamon
    • 2 Tablespoons white sugar

    Topping

    • 1/2 teaspoon cinnamon
    • 1 Tablespoon white sugar
    • pinch pretzel salt optional

    Instructions

    Make the streusel

    • Stir together the flour, brown sugar, and salt. Use a pastry cutter or butter knife and fork to mash the butter into pea-sized pieces and crumbs. Set in fridge to chill.

    Make the dough

    • Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with foil and apply nonstick spray.
    • In a small bowl, combine the flour, baking soda, cream of tartar, and salt. Set aside.
    • In a big bowl, beat the butter and both sugars until creamy. Mix in eggs one by one followed by the vanilla extract. Gradually mix in dry ingredients until just combined.
    • Spread about half the dough in the pan, using an uneven spatula fully coat the bottom.

    Make the layers

    • Stir together the two filling ingredients. Sprinkle to entirely cover the base layer of dough.
    • Dollop the rest of the batter on top, again using the uneven spatula to spread evenly to edges. Sprinkle the streusel across the top. Mix together the cinnamon-sugar topping, then sprinkle that over the crumbs.
    • Bake for 33 to 37 minutes, until the middle passes the toothpick test. Cool completely. Use foil to lift cake onto a cutting board to slice into bars.
    • Store in airtight container at room temperature for up to 3 days. Can also be sliced into bars, wrapped in plastic, and frozen for an easy treat later.

    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 | Comments Off on Bready or Not Original: No-Bake Peanut Butter Bars

      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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        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: S’mores Cake Mix Bars

          Posted by on Feb 17, 2021 in Blog, blondies, Bready or Not, cake mix, chocolate, cookies | Comments Off on Bready or Not Original: S’mores Cake Mix Bars

          Cake mix is fantastic ingredient to keep in the pantry for a quick-fix dessert. It’s easy to doctor into something extraordinary, such as with these S’mores Cake Mix Bars.

          Bready or Not Original: S'mores Cake Mix Bars

          This is a treat that doesn’t taste like cake mix at the end. It’s just sweet and wonderful, courtesy of the lovely combination of ingredients.

          Bready or Not Original: S'mores Cake Mix Bars

          I used ready-made graham crackers crumbs here, but really, you could probably use various kind of vanilla cookies, smashed, to mix in. Vanilla wafers or even Golden Oreos would be good substitutes.

          Bready or Not Original: S'mores Cake Mix Bars

          I love bar recipes like this where ingredients are swirled together at the end. There is something visually delightful about that marbled look.

          Bready or Not Original: S'mores Cake Mix Bars

          Be sure that when these bars are sliced, they are stores with waxed paper between the layers. Marshmallow makes things a bit sticky! And delicious.

          Bready or Not Original: S'mores Cake Mix Bars

          Bready or Not Original: S’mores Cake Mix Bars

          This original Bready or Not recipe uses cake mix for a quick-fix delicious dessert that doesn’t at all taste like cake mix. It’s just plain delicious.
          Course: Dessert, Snack
          Cuisine: American
          Keyword: bars, cake mix, chocolate, marshmallow
          Author: Beth Cato

          Equipment

          • 9×13 pan
          • waxed paper

          Ingredients

          • 1 box white cake mix or yellow cake mix or French Vanilla
          • 1/2 cup unsalted butter 1 stick, melted
          • 1 teaspoon vanilla extract
          • 2 eggs room temperature
          • 1 cup semisweet chocolate chips
          • 7 ounce marshmallow fluff jar
          • 1/2 cup graham cracker crumbs

          Instructions

          • Preheat oven at 350-degrees. Line a 9×13 casserole pan with foil and apply nonstick spray or butter.
          • In a large bowl, mix together the cake mix, butter, vanilla extract, and eggs until no dry crumbs remain. Fold in the chocolate chips.
          • Pour batter into the prepared pan and even out surface. Add the graham cracker crumbs in little piles scattered across the top. Use a butter knife to partially swirl the crumbs into the dough. Add dollops of marshmallow fluff across the top. Again, swirl the marshmallow into the dough, coating it with graham crackers in the process. Don’t combine everything too much–there should still be visible swirls and varied textures.
          • Bake at 350-degrees for 20 to 25 minutes, until edges are golden and contents look set.
          • Completely cool at room temperature or speed process in the fridge. Use foil to lift the contents onto a cutting board. Slice into bars. Store in a sealed container with waxed paper between the stacked layers.

          OM NOM NOM!

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            Bready or Not Original: Mixed Nut Bars

            Posted by on Sep 2, 2020 in Blog, blondies, Bready or Not, nutty | Comments Off on Bready or Not Original: Mixed Nut Bars

            This has been a nutty year. Time to make it nutty in a delicious way with these Mixed Nut Bars.

            Bready or Not Original: Mixed Nut Bars

            The amount of nuts here is the equivalent of the can size found in many American stores, but I buy my nuts in bulk. (I’m cheap like that.)

            Bready or Not Original: Mixed Nut Bars

            Use whatever combination of nuts you like. I would recommend having at least two kinds mixed in, to make it fun. Really, throw in what you like.

            Bready or Not Original: Mixed Nut Bars

            If you’ve followed Bready or Not for a while, you know I love caramel chips. They are awesome in this recipe! They make these bars sweet without it being overkill.

            Bready or Not Original: Mixed Nut Bars

            Make this to share with numerous folks. You essentially end up with a 13×9 pan of little candy bars. I imagine that they will keep well for days or even a week, but I can’t testify as to how long. When my husband took these to his work (in those halcyon days when that was allowed), they were gone in hours.

            Bready or Not Original: Mixed Nut Bars

            These mixed nut bars are like little candy bars, crunchy and just sweet enough. Caramel chips aren't made of actual caramel, but act like chocolate chips in baked goods.
            Course: Appetizer, Breakfast, Snack
            Keyword: almond, caramel chips, hazelnuts, macadamia nuts, pecans
            Author: Beth Cato

            Equipment

            • 13x9 pan

            Ingredients

            Dough

            • 1 1/2 cups all-purpose flour
            • 3/4 cup brown sugar packed
            • 1/4 teaspoon salt
            • 1/2 cup unsalted butter 1 stick

            Nutty layer

            • 11 1/2 ounces mixed nuts
            • 1 cup caramel chips plus extra 1/2 cup for top, optional
            • 2 Tablespoons unsalted butter
            • 1/2 cup light corn syrup
            • 1/2 teaspoon vanilla extract

            Instructions

            • Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray.
            • In a small bowl, stir together flour, sugar, and salt. Cut in the cube of butter until it resembles coarse crumbs. Dump into prepared pan and compress into an even layer; a strip of waxed paper and a heavy glass make this easier.
            • Bake base layer for 10 to 12 minutes, until it looks set. Sprinkle nuts over the baked dough.
            • In the microwave, melt 1 cup caramel chips with the 2 Tablespoons butter by cooking for 20 second increments and stirring well between each pass, until smooth. Stir in corn syrup and vanilla extract. Pour over the nuts to cover as much as possible.
            • Bake for 12 minutes. If adding extra caramel chips, do so now, covering any thinner areas atop crust. Bake another 5 minutes.
            • Cool completely at room temperature. Use foil sling to lift contents onto a large cutting board. Slice into bars.
            • Store at room temperature in sealed containers.

            OM NOM NOM!

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