breakfast

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: Golden Syrup Snack Cake

    Posted by on Jun 17, 2020 in Blog, Bready or Not, breakfast, british, bundt, cake, lemon | 0 comments

    Golden Syrup Snack Cake! This delicious, sticky, sweet-but-not-too-sweet cake delivers a taste of the UK wherever you may live.

    Bready or Not Original: Golden Syrup Snack Cake

    I see golden syrup all the time in British recipes. I debated trying those recipes, but wondered if I could finagle some kind of American equivalent to golden syrup. Nope.

    Bready or Not Original: Golden Syrup Snack Cake

    Accept no substitutes. Golden syrup is kinda between honey and maple syrup, but has its own unique kind of sweetness. The good news is, if you’re in America, it can be found on the shelf in grocery stores. I live in the boonies on the far western fringe of Phoenix, and I can even find it here… though it is kind of expensive.

    Bready or Not Original: Golden Syrup Snack Cake

    The grocery gods did smile upon me, though. I scored TWO bottles of Lyle’s Golden Syrup for half off in the clearance area. I actually squealed out loud.

    Bready or Not Original: Golden Syrup Snack Cake

    This cake has a soft, tender crumb that is gently sweet throughout. The glaze of extra syrup brushed on top adds a perfect finish. This is the perfect treat to serve up for a binge-watch of British telly!

    Bready or Not Original: Golden Syrup Snack Cake

    Recipe heavily modified and converted in measurement from a recipe found at the BBC.

     

    Bready or Not Original: Golden Syrup Snack Cake

    Golden Syrup originates in the United Kingdom and can be found in American supermarkets on the international aisle. Accept no substitutes; it has a unique sweet taste.
    Course: Breakfast, Dessert, Snack
    Cuisine: British
    Keyword: cake, golden syrup
    Author: Beth Cato

    Equipment

    • 8x8 or 9x9 pan

    Ingredients

    Cake

    • 1/2 cup unsalted butter 1 cube
    • 1/2 cup turbinado or other raw sugar
    • 3/4 cup golden syrup such as Lyle's, but not the squeeze bottle version
    • 1 3/4 cup all-purpose flour
    • 1 large egg
    • 2 teaspoon baking powder
    • 1 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 2/3 cup milk or half & half

    Glaze

    • 2 Tablespoons golden syrup

    Instructions

    • In a large pot, heat butter, golden syrup, and turbinado sugar until melted and combined. Set aside to cool.
    • Preheat oven at 325-degrees. Line an 8x8 or 9x9-square cake pan with foil and apply nonstick spray or butter.
    • In a bowl, whisk together the egg and milk. Mix with the contents of the large pot.
    • Into this pot, add the baking powder, ground ginger, and salt, followed by the flour. Pour into the prepared pan.
    • Bake for 40 to 50 mins, until the middle passes the toothpick test. Measure the golden syrup for glazing into a bowl and brush it atop the warm cake.
    • Let cool at least 20 minutes before slicing. Store covered by foil or sliced up in a sealed container at room temperature.

    OM NOM NOM!

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      Bready or Not Original: Blueberry Crumble Bars

      Posted by on Jun 10, 2020 in Blog, blondies, blueberry, Bready or Not, breakfast | 0 comments

      Nothing says summer to me quite like blueberry bars, and this version has a delectable crumb topping and loads of blueberries!

      Bready or Not Original: Blueberry Crumble Bars

      This is really the best kind of fruit and shortbread combo. The bottom and top acquire a buttery crispness as they bake, the perfect contrast for the oozy, sweet berries.

      Bready or Not Original: Blueberry Crumble Bars

      I am frustrated when recipes only list blueberries by cup measurement, which is useless when I’m in the grocery store trying to figure out how much to buy in pints or ounces. I can say that 4 cups or 20 ounces is what you need for this recipe.

      Bready or Not Original: Blueberry Crumble Bars

      Be careful at the final stage when it’s time to slice into bars. The blueberries can stick to the foil quite a bit. Therefore, be sure to generously grease the pan prior to baking, and gently pry the foil away when ready to slice.

      Bready or Not Original: Blueberry Crumble Bars

      The recipe makes a full 9×13 pan, so be sure you have a lot of people present to eat them. These would be very dangerous treats to keep around when home alone, just sayin’.

      Bready or Not Original: Blueberry Crumble Bars

       

      Bready or Not Original: Blueberry Crumble Bars

      This recipe makes a 9x13 pan full of delicious bars! The buttery shortbread-like crust is perfectly paired with a generous layer of oozy blueberries.
      Course: Dessert, Snack
      Keyword: bars, blueberries, shortbread
      Author: Beth Cato

      Ingredients

      • 3 cups all-purpose flour
      • 1 cup white sugar divided
      • 1/2 cup brown sugar packed
      • 1 teaspoon baking powder
      • 1/4 teaspoon salt
      • pinch ground cinnamon
      • 1 cup unsalted butter 2 sticks, room temperature
      • 1 egg
      • 3 teaspoons cornstarch
      • 4 cups fresh blueberries 20 ounces

      Instructions

      • Preheat oven at 375-degrees. Line a 9x13 pan with foil and apply nonstick spray. Wash the blueberries and remove any stems or smashed berries, then gently blot dry with a towel.
      • In a big bowl, mix together the flour, 1/2 cup white sugar, the brown sugar, and baking powder. Add the salt and cinnamon. Add the butter and mix until it forms crumbly dough.
      • Pat about 2/3 of the dough into the prepared pan. A piece of waxed paper and a heavy glass will help compress it into an even layer.
      • In another bowl, stir together the remaining 1/2 cup white sugar and cornstarch. Gently stir the blueberries to coat. Sprinkle the blueberries over the bottom crust, then crumble the remaining dough evenly over the top.
      • Bake for 45 minutes, but check at the 30 minute point. If it's looking golden on top, cover it with foil then continue to bake.
      • Cool at room temperature, then chill in fridge to make it even more cohesive to cut. Use the foil to lift the contents onto a cutting board. Carefully peel back the foil from the edges; a knife might help to hold the bars in place if the blueberry layer is being especially sticky.
      • Slice into bars. Store in a sealed container in the fridge, with waxed paper between the stacked layers.

      OM NOM NOM!

        Bready or Not Original: Blueberry Crumble Bars

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        Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

        Posted by on May 20, 2020 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier | 0 comments

        These delicious White Chocolate Macadamia Nut Granola Bars are perfect for breakfasts and snacks–and they are packed with protein and gluten-free, too!

        Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

        I love making no-bake batch breakfast recipes in the summer. No need to turn on the oven and heat up my kitchen! Or to fuss with making something every day!

        Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

        This recipe is even better because it is SO GOOD. I made it numerous times to experiment with ingredients and amounts. I prefer it with cashew butter and almond flour as it gives it a very cookie dough taste, but use what you have.

        Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

        To make this gluten-free, be sure to use GF quick oats from a place like Bob’s Red Mill. Also, DON’T use old fashioned/rolled oats. They are too dense. The time I tried that kind, I had to add a lot more nut butter and honey to make the mixture stick together.

        Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

        Make these on the weekend and your breakfasts are ready for the week! Just grab a bar from the fridge, eat, and enjoy!

        Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

        Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

        This recipe comes together fast on the stove top, but requires some prep work. Almond flour can get lumpy and might need to be sifted. Don't use old-fashioned/rolled oats here, as they don't soften enough to adhere with everything else. These bars are great stashed in the fridge, with extra kept in the freezer.
        Course: Breakfast, Snack
        Keyword: bars, chocolate, gluten free, macadamia nuts
        Author: Beth Cato

        Ingredients

        • 2 cups quick oats
        • 1 cup almond flour or oat flour
        • 1/4 cup macadamia nuts chopped
        • 1 cup cashew butter or almond butter
        • 1/2 cup honey
        • 1/2 teaspoon salt
        • 1 teaspoon vanilla extract
        • 1/4 cup white chocolate chips

        Instructions

        • Line a 9x9 or 8x8 square pan with foil and apply nonstick spray. Set aside.
        • In a bowl, measure out the quick oats, almond flour, and macadamia nuts. Also set aside.
        • Place the cashew butter, honey, and salt in a large pot on the stove. Bring the temperature to medium, stirring everything until it is melted and combined. Remove from heat and stir in the vanilla extract.
        • Pour the dry ingredients into the wet and stir until fully incorporated. Dump the mix into the prepared pan. Use a piece of waxed paper and a heavy glass to compress the contents into an even layer. Sprinkle white chocolate chips across the top and quickly press in by hand, as they will soften fast on the warm dough.
        • Set pan in fridge to chill for at least 30 minutes.
        • Use foil to lift square onto a cutting board. Slice into desired sizes. They keep in the fridge, in a sealed container, for as long as a week, and as long as a month in the freezer. If stacking, place wax paper between the layers.

        OM NOM NOM!

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          Bready or Not Original: Cookie Butter and Jelly Bars

          Posted by on May 13, 2020 in biscoff spread, Blog, blondies, Bready or Not, breakfast, cookies | 0 comments

          Cookie butter and Jelly Bars! These things are soft and chewy, creating a whole casserole dish-worth of luscious goodies.

          Bready or Not Original: Cookie Butter and Jelly Bars

          As often as I’ve advocated for cookie butter on Bready or Not, it seems people are always discovering it for the first time. Lucky you! It’s essentially pulverized cookies in spreadable form.

          Bready or Not Original: Cookie Butter and Jelly Bars

          You can find generic versions or Biscoff brand at places like Walmart, Target, and Sprouts, and Trader Joe’s is famous for their Speculoos jars.

          Bready or Not Original: Cookie Butter and Jelly Bars

          In these bars, cookie butter adds incredible softness and amps up the cookie flavor. That’s right, it has this weird ability to make cookies taste more like cookies.

          Bready or Not Original: Cookie Butter and Jelly Bars

          Use whatever jelly or jam or preserves you want. Try not to spread it to the very edge, as it can be very sticky on the foil, even if it’s well-greased.

          Bready or Not Original: Cookie Butter and Jelly Bars

           

          Bready or Not Original: Cookie Butter and Jelly Bars

          Cookie butter pairs with jelly just as well (if not better) as peanut butter does, but is nut-free for those with allergies. These bars are soft, chewy, and delicious, sweetened just-enough by your choice of jelly or preserves.
          Course: Breakfast, Dessert, Snack
          Cuisine: American
          Keyword: bars, cookie butter, cookies
          Author: Beth Cato

          Ingredients

          • 1 cup unsalted butter 2 sticks, room temperature
          • 1 1/2 cups white sugar
          • 1 teaspoon vanilla extract
          • 2 large eggs
          • 2 cups creamy cookie butter
          • 3 cups all-purpose flour
          • 1 teaspoon baking powder
          • 13 ounce jelly or preserves or jam, about 1 1/2 cups

          Instructions

          • Preheat oven at 350-degrees. Line a 13x9 baking pan with foil and apply nonstick spray or butter.
          • In a big bowl, cream together butter and sugar until light and fluffy, scraping bottom of bowl as necessary. Follow up with the eggs, vanilla, and cookie butter, until blended.
          • Gradually mix in the flour and baking powder.
          • Spread about 2/3 of the batter in the prepared pan. Spread the jelly but not quite to the edges. Dollop the remaining dough all over the top.
          • Bake for 25 to 30 minutes, until the surface is golden and not jiggly, with the middle passing the toothpick test.
          • Cool completely at room temperature or in the fridge. Use foil to lift contents onto a cutting board to parcel into bars. Store in a sealed container with waxed paper or parchment paper between the layers, either in the fridge or on the counter.

          OM NOM NOM!

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            Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

            Posted by on Apr 29, 2020 in Blog, Bready or Not, breakfast, lemon, pie | 0 comments

            To finish off Lemon Month, I present a Lemon Frangipane along with a bonus recipe for Shortcrust Pastry.

            Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

            What is frangipane? It’s a sweet filling made from almonds. It can be used in cookies, pastries, or–in this case–a shortcrust pie crust.

            Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

            The nutty flavor of frangipane isn’t upfront in this recipe. This one is really all about lemony freshness, which happens to complement frangipane nicely.

            Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

            The shortcrust recipe is a good, basic pie crust recipe, one that is doable even for beginning bakers. The dough can be made days or weeks in advance.

            Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

            I first encountered frangipane on the Great British Bake Off. Since I associated it with fancy bakes, I was a bit intimidated about trying it myself, but this recipe makes it straightforward.

            Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

            The end result is a lemony fresh frangipane with a crisp, delicious homemade crust. A crust that, thanks to being blind-baked first, should not have a soggy bottom.

            Bready or Not Original : Sweet Shortcrust Pastry

            This recipe can be made ahead of time and stashed in the freezer for days or weeks, or wrapped up in the fridge for days until ready to be blind-baked. The amount of dough is adequate to fill a 9-inch pie plate (NOT deep dish) or small tart/quiche pan.
            Course: Breakfast
            Cuisine: European
            Keyword: pie
            Author: Beth Cato

            Equipment

            • food scale
            • parchment paper
            • pie weights

            Ingredients

            • 225 grams all-purpose flour
            • 4 Tablespoons confectioners' sugar
            • 150 grams cold butter cut into small cubes
            • 1 large egg beaten
            • 2 Tablespoons cold water plus more as needed

            Instructions

            • Mix flour and confectioners' sugar in a large bowl. Add pieces of butter and rub in with fingertips to break into smaller, flatter morsels. Make a well in the middle and add the beaten egg and one tablespoon of water. Use fingers to work in a bit before adding the second tablespoon.
            • Work dough until it begins to lump together! Drizzle in tiny increments of additional water, if needed, to make it cohesive. The dough should be able to come together in a ball, not gluey.
            • Wrap dough in plastic wrap and stash in fridge for at least 20 minutes--or for a few days, or freeze until ready to use.
            • When ready to blind-bake crust, preheat oven at 375-degrees (180 C, Gas 5). Lightly grease pie plate.
            • Lightly flour work surface. Use rolling pin to roll dough into proper size for your pan, at about 1/2 cm thickness. Gently set dough into dish and press into place. Make sure excessive amounts of dough don't stick out over the edge but do NOT trim exactly to edge yet.
            • Cover the pastry surface with parchment paper. Use dried beans or other pie weights to completely fill plate. If using a 9-inch pie plate, bake for 20 to 25 minutes, until crust takes on a light golden color; for a smaller plate, reduce time and monitor color.
            • Use parchment to lift out pie weights. Use a knife to trim excess dough from edge to form a nice, neat line. Follow filling recipe from here on and bake again as necessary.

            OM NOM NOM!

              Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

              Frangipane is a European delight that uses ground almonds to make a delicious pastry filling--in this case, a tart that is also full of lemony goodness. This recipe works with a basic 9-inch pie/quiche plate.
              Course: Breakfast, Dessert, Snack
              Cuisine: European
              Keyword: almond, lemon, pie
              Author: Beth Cato

              Equipment

              • 9-inch shallow pie/quiche plate

              Ingredients

              • 1 shortcrust pastry crust already partially baked
              • 2 Tablespoons lemon curd
              • 1/2 cup unsalted butter 1 stick, room temperature
              • 1/2 cup white sugar
              • 2 eggs room temperature
              • 1 1/3 cup ground almonds sifted
              • 2 1/2 Tablespoons all-purpose flour or substitute with extra ground almonds
              • 1 lemon zested and juiced
              • 1 Tablespoon lemon juice
              • 4 Tablespoons milk or half & half

              Instructions

              • Preheat oven at 375-degrees (190C, Gas 5).
              • Warm the lemon curd in the microwave for only 5-10 seconds, long enough to make it looser and more spreadable. Brush all over the bottom of the crust.
              • In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Add almond flour, flour, and lemon zest. Follow up with a tablespoon of lemon juice and the milk. Mix until just cohesive.
              • Pour filling into crust. Bake for 25 minutes, or until it passes the toothpick test in center. If parts of the filling uplift in crazy ways, worry not--it should even out as it cools.
              • Cool pan for an hour at room temperature for an hour to set. Cut into it then, or chill in fridge to enjoy later. Keep stored in fridge with foil covering.

              OM NOM NOM!

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