breakfast

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!

    Read More

    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!

      Read More

      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!

        Read More

        Bready or Not Original: Slow Cooker Apple Steel Cut Oats

        Posted by on Aug 11, 2021 in apples, Blog, Bready or Not, breakfast, gluten-free, healthier, main dish, maple | Comments Off on Bready or Not Original: Slow Cooker Apple Steel Cut Oats

        These Slow Cooker Apple Steel Cut Oats are not the most photogenic of foods, but they are delicious, healthy, and good, and probably one of the most convenient meals in my cooking repertoire.

        Bready or Not Original: Slow Cooker Apple Steel Cut Oats

        I’ve been cooking this recipe for over five years now, tweaking it here and there, making it better. What I present here is really a foundation. This recipe can be customized all kinds of ways–either when the food is being assembled, by adding in different spices or apples, or by tweaking it at serving time.

        Bready or Not Original: Slow Cooker Apple Steel Cut Oats

        I love using Gala, Honeycrisp, or Pink Lady apples, but go for any good baking-type apple or a variety thereof. You don’t want the apples to go to mush. Or maybe you do? That might not be a terrible thing here.

        Bready or Not Original: Slow Cooker Apple Steel Cut Oats

        I typically use unsweetened vanilla almond milk or cashew milk, but any plain or vanilla nut, soy, or oat milks would work, or you can opt for dairy milk.

        Bready or Not Original: Slow Cooker Apple Steel Cut Oats

        This isn’t an overnight slow cooker oats recipe. I’ve tried that. Even on low and warm settings, the oats just plain overcooked for my preference. The consistency goes brick-like and the pot requires some intense scraping if you don’t use a removable liner. I prefer to make this during the day, and then portion out the oats to go in the fridge and freezer. They reheat beautifully.

        Bready or Not Original: Slow Cooker Apple Steel Cut Oats

        These convenient slow cooker steel cut oats cook up in under 4 hours and can be portioned out to enjoy for a full week–or longer, if you freeze some! This is a hearty, healthy breakfast food if ever there was one.
        Course: Breakfast
        Cuisine: American
        Keyword: apple, maple, oats, steel cut oats
        Author: Beth Cato

        Equipment

        • large slow cooker

        Ingredients

        • 2 cups steel cut oats no substitutes
        • 2 cups nut milk or oat milk, regular or vanilla, sweetened or unsweetened
        • 2 cups water
        • 2 medium apples peeled and chopped
        • 1/4 cup brown sugar packed
        • 1/4 cup pure maple syrup
        • 2 teaspoons ground cinnamon
        • 1/4 teaspoon sea salt
        • 2 teaspoons vanilla extract

        Instructions

        • Place all ingredients in slow cooker and stir to distribute. Place lid on pot and put heat level to LOW. Cook for 3 hours before lifting lid again. Stir and taste to test doneness. Continue to cook for 30 minutes to an hour more, dependent on the desired texture for the oats. The longer it cooks, the thicker it will be.
        • Serve oats fresh, or stash in fridge to reheat in microwave over the next week. These oats are great to portion out and freeze for later. If desired, add more spices, fresh fruit, or extra milk when serving–the customization possibilities are endless!

        *OM NOM NOM!*

          Read More

          Bready or Not: Snickerdoodle Brookie

          Posted by on Aug 4, 2021 in Blog, Bready or Not, breakfast, brownies, cake, chocolate, cookies | Comments Off on Bready or Not: Snickerdoodle Brookie

          Don’t struggle to choose between Snickerdoodles and Brownies. Have them both at the same time in this extraordinary Snickerdoodle Brookie!

          Bready or Not: Snickerdoodle Brookie

          This is essentially like a massive cookie-cake hybrid. It looks impressive, and the flavor is impressive, too. If the layers work out right, you get a bit of everything in every bite.

          Bready or Not: Snickerdoodle Brookie

          If you eat the brookie warm, the chocolate flavor is quite strong. I actually liked this best at room temperature. The flavors play together better then.

          Bready or Not: Snickerdoodle Brookie

          I mean, it’d be a shame to not get to enjoy the Snickerdoodle side of things. A travesty.

          I modified this from the original in my favorite food magazine, Bake from Scratch. I tried to make it easier by using the microwave, prepping the pan with parchment, and clarifying the steps throughout.

          Bready or Not: Snickerdoodle Brookie

          I can also testify that this is a great recipe to portion out and freeze. Pieces don’t take long to thaw and the brookie is dense enough to be pretty portable, too, though the dusting of cinnamon and sugar on top can sometimes be messy.

          Modified from the March/April 2020 issue of Bake from Scratch Magazine.

          Bready or Not: Snickerdoodle Brookie

          This Snickerdoodle Brookie is like a massive, indulgent cookie! Enjoy this fresh from the oven or warmed up later, or room temperature. It’s also great to freeze for later! Modified from the March/April 2020 issue of Bake from Scratch Magazine.
          Course: Dessert, Snack
          Cuisine: American
          Keyword: brownies, cake, cookies, snickerdoodle
          Author: Beth Cato

          Equipment

          • 9-inch round cake pan
          • parchment paper

          Ingredients

          Brownie batter:

          • 6 ounces semisweet chocolate chips or bittersweet (170 grams)
          • 1/2 cup unsalted butter 1 cube
          • 1 cup white sugar
          • 2 large eggs
          • 1 teaspoon vanilla extract
          • 3/4 cup all-purpose flour
          • 1/4 cup Dutch process cocoa powder sifted
          • 1/2 teaspoon kosher salt

          Snickerdoodle dough:

          • 1/3 cup unsalted butter softened
          • 1/2 cup white sugar
          • 1 large egg
          • 1/2 teaspoon vanilla extract
          • 1 cup all-purpose flour
          • 1/2 teaspoon cream of tartar
          • 1/2 teaspoon kosher salt
          • 1/2 teaspoon ground cinnamon
          • 1/4 teaspoon baking powder

          Topping:

          • 1 tablespoon white sugar
          • 1/8 teaspoon ground cinnamon

          Instructions

          • Preheat oven to 350-degrees. Cut a piece of parchment to fit inside a 9-inch round cake pan. Apply nonstick spray in pan, place parchment, then spray parchment as well. Set aside.

          Make brownie batter

          • Melt together the chocolate and butter either in a double boiler on the stove or in the microwave in a microwave-safe bowl. Stir until everything is mixed and smooth. Stir in sugar. Set aside to cool for a few minutes before mixing in the eggs and vanilla.
          • In a medium bowl, stir together flour, cocoa, and salt. Fold the dry ingredients into chocolate mixture just until combined. Set aside.

          Make snickerdoodle dough

          • Beat together the butter and sugar until they are fluffy; in a stand mixer, this will be at about 3 to 4 minutes. Scrape the sides of the bowl a few times. Add the egg and vanilla.
          • In a separate bowl, stir together flour, cream of tartar, salt, cinnamon, and baking powder. Gradually mix the dry ingredients into butter mixture. Dough will be quite thick.

          Assemble the cake

          • Spoon large dollops (about 3 tablespoons each) of brownie batter into bottom of the prepared pan, leaving space between each lump. Crumble dollops of snickerdoodle dough in between brownie batter. Top with any more scoops of brownie batter and snickerdoodle dough. Gently use fingers to even out top.
          • Bake until the middle passes the toothpick test, 33 to 40 minutes.

          Make topping

          • Stir together cinnamon and sugar. As soon as the cake is removed from the oven, sprinkle the mixture across the top.
          • Let cool at least 15 minutes before cutting in. Cake can be served warm or at room temperature. It can also be frozen in slices and thawed for later enjoyment.

          OM NOM NOM!

            Read More

            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
              Read More