breakfast

Bready or Not Original: Fruity-Cheesy Swirled Blondies

Posted by on Jun 7, 2023 in Blog, blondies, Bready or Not, breakfast, cheese galore | 0 comments

These Fruity-Cheesy Swirled Blondies are easy to customize based on your budget and ingredient availability. Go expensive and fancy and use a goat cheese log, or more budget-conscious and still-delicious with standard cream cheese.

Bready or Not Original: Fruity-Cheesy Swirled Blondies

I’ve done it both ways. Both are fantastic. For the goat cheese, I recommending hitting someplace like Costco or Sam’s Club. For cream cheese, my go-to has become Aldi.

Bready or Not Original: Fruity-Cheesy Swirled Blondies

Use any variety of jams or preserves, but the one necessity is that it is THICK. A watery one will sink to the bottom (says the voice of experience). I found the good basic Smucker’s Strawberry Jam was fine in this recipe.

Bready or Not Original: Fruity-Cheesy Swirled Blondies

Bready or Not Original: Fruity-Cheesy Swirled Blondies

This recipe is vaguely named Fruity-Cheesy Swirled Blondies because you can customize the ingredients: use either soft goat cheese or standard cream cheese along with a thick fruit jam or preserves of your choice.
Course: Breakfast, Dessert, Snack
Keyword: bars, cheese, preserves
Author: Beth Cato

Equipment

  • 9×9 pan
  • aluminum foil
  • nonstick spray
  • uneven spatula

Ingredients

Blondies

  • 12 Tablespoons unsalted butter (1 1/2 sticks) room temperature
  • 1/2 cup white sugar
  • 3/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt

Cheesecake Swirl

  • 8 ounces soft goat cheese or cream cheese, softened
  • 2 Tablespoons white sugar
  • 1 Tablespoon plain or vanilla Greek yogurt or sour cream
  • 1 large egg room temperature
  • 1/2 teaspoon vanilla extract
  • 3/4 cup jam or preserves

Instructions

  • Preheat oven at 325-degrees. Line a 9-inch square pan with foil and apply nonstick spray.
  • In a large bowl, cream together the butter and sugars until fluffy. Add the eggs and vanilla. Stir in the flour, baking powder, and salt until just combined.
  • In a separate bowl, beat together the cheese, sugar, yogurt, egg, and vanilla to make smooth.
  • Pour about half the blondie batter into the prepared pan. Smooth it out with an uneven spatula.
  • Dollop on all of the cheese mixture. Then add spoonfuls of the jam to fill any gaps. Follow up by adding dollops of the remaining blondie batter. Use a butter knife to swirl the layers together for a marbled effect.
  • Bake for 45 to 50 minutes, until the middle is not jiggly and passes the toothpick test. Cool for at least an hour at room temperature, then chill in fridge. Once the pan is cool, use the foil to lift the blondies onto a cutting board to slice into bars.
  • Enjoy promptly or store in a sealed container in the fridge to eat over the coming days.

OM NOM NOM!

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    Bready or Not Original: Oatmeal Coconut Cookies

    Posted by on May 31, 2023 in Blog, Bready or Not, breakfast, chocolate, cookies | 0 comments

    These Oatmeal Coconut Cookies are super-chewy thanks to that combo. Plus, they aren’t super-sweet, which lets the chocolate shine through.

    Bready or Not Original: Oatmeal Coconut Cookies

    I love how old-fashioned these cookies look, like something I’d eat when I was a kid, with my grandma on a visit to friend’s house. There’s a certain level of heartiness and coziness to these cookies.

    Bready or Not Original: Oatmeal Coconut Cookies

    These cookies are quick to assemble, too. After posting some intricate recipes this month (I’m looking at you, Apple Cream Cheese Brioche Tart) it’s nice to share things are simple and good.

    Bready or Not Original: Oatmeal Coconut Cookies

    Bready or Not Original: Oatmeal Coconut Cookies

    These extra-chewy, flat cookies aren't heavily sweet, which lets the chocolate really shine through. Makes about 27 cookies.
    Course: Dessert, Snack
    Keyword: chocolate, coconut, cookies, oats
    Servings: 27 cookies
    Author: Beth Cato

    Equipment

    • parchment
    • tablespoon or tablespoon scoop
    • baking sheet

    Ingredients

    • 1/2 cup unsalted butter (1 stick) room temperature
    • 1/4 cup brown sugar packed
    • 1/4 cup white sugar
    • 1 large egg room temperature
    • 1 Tablespoon milk or half & half
    • 1 teaspoon vanilla extract
    • 3/4 cup all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 1/2 cups rolled oats also called old-fashioned oats
    • 1 cup chocolate chips semisweet, milk, dark, or a mix
    • 1 cup shredded coconut

    Instructions

    • Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
    • In a large bowl, cream together the butter and both sugars to create a creamy mix. Add the egg, milk, and vanilla. In a separate bowl, stir together the flour, baking soda, and salt; mix this into the butter bowl. Fold in the oats, chocolate chips. and coconut until everything is distributed.
    • Use a tablespoon to place scoops of dough spaced-out on the baking sheet; the cookies will spread.
    • Bake until the cookies are golden and set, about 11 to 13 minutes. Let them sit on pan for about 5 minutes before moving to a rack to fully cool. Store in a sealed container at room temperature.

    OM NOM NOM!

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      Bready or Not: Apple Cream Cheese Brioche Tart

      Posted by on May 3, 2023 in apples, Blog, Bready or Not, breakfast, cake, cheese galore, yeast bread | 0 comments

      This Apple Cream Cheese Brioche Tart isn’t a beginner’s recipe, I’ll say that straight up. There are gobs of steps, multiple rise times, lots of dirty dishes. But the result? Wow.

      Bready or Not: Apple Cream Cheese Brioche Tart

      This is really a show-stopper kind of bread for a dessert, breakfast, or brunch. You have an enriched bread with a creamy, rich filling topped with spiced apples.

      Bready or Not: Apple Cream Cheese Brioche Tart

      We had to test the best ways to eat the leftovers, too. The tart is fantastic fresh. Because of the creamed cheese, it needs to be stored in the fridge–but it’s thick and cloggy if eaten cold.

      Bready or Not: Apple Cream Cheese Brioche Tart

      However, heating it in the toaster oven doesn’t work–the cream cheese will melt off! Like Goldilocks, we eventually found the “just right.” It was a quick zap in the microwave, maybe 15-20 seconds depending on your machine. Enough to take the chill off without making it hot.

      The things we bakers must do for science and the good of the people…

      Bready or Not: Apple Cream Cheese Brioche Tart

      There’s no denying that this is a complicated, time-consuming recipe, but the results are delicious and beautiful to behold. Modified from Red Star Yeast, and uses their Platinum Yeast.
      Course: Breakfast, Dessert, Snack
      Keyword: apple, cheese, cream cheese, yeast bread
      Author: Beth Cato

      Equipment

      • rimmed baking sheet
      • 9-inch springform pan
      • parchment paper
      • stand mixer with paddle and dough hook
      • nonstick spray with flour
      • pastry brush
      • uneven spatula
      • instant read thermometer

      Ingredients

      Apples

      • 2 cups apples peeled then sliced to 1/4-inch, about 1 1/2 medium apples (Honeycrisp recommended)
      • 1 Tablespoon white sugar
      • 1/2 teaspoon lemon juice
      • 1/4 teaspoon apple pie spice

      Dough

      • 2 cups all-purpose flour divided
      • 1 1/2 Tablespoons white sugar
      • 1 1/2 Tablespoons light brown sugar packed
      • 1 0.25oz package Platinum Yeast
      • 1 1/2 teaspoons kosher salt
      • 1/4 cup milk or half & half, warmed to 120-F to 130-F
      • 2 large eggs room temperature
      • 3/4 teaspoon pure vanilla extract
      • 1/4 cup unsalted butter softened

      Filling

      • 2 Tablespoons unsalted butter softened
      • 3 Tablespoons white sugar
      • 2 Tablespoons light brown sugar firmly packed
      • 1 teaspoon pure vanilla extract
      • 1/4 teaspoon kosher salt
      • 1/4 teaspoon apple pie spice
      • 8 ounces cream cheese room temperature
      • 1 large egg room temperature
      • 3 Tablespoons all-purpose flour

      Topping

      • 1 large egg for egg wash
      • 1 Tablespoon water for egg wash
      • Swedish pearl sugar for sprinkling

      Instructions

      • Preheat oven to 400-degrees. Line a rimmed baking sheet with parchment paper.
      • Prepare the sliced apples by using a large bowl to stir them with sugar, lemon juice, and pie spice. Let the mixture stand for 15 minutes, stirring occasionally. Spread apple mixture in an even layer on prepared pan.
      • Bake the apples until they are fork-tender and have released significant moisture, 12 to 16 minutes. Rotate the pan and stir halfway through. The apples should reduce in size slightly but retain their shape. Let the apples cool while continuing with other stages. Also, turn off the oven, as it won’t be needed for a while.
      • Begin the dough. In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup flour, white sugar, brown sugar, yeast, and salt at medium-low speed. Add the warm milk, eggs, and vanilla, beating everything on medium about 2 minutes until it’s combined. Scrape the bottom and sides of bowl a few times. Gradually add the remaining 1 1/2 cups flour.
      • Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic. It should start to pull away from sides of bowl. This will be around 6 to 9 minutes.
      • Add the softened butter, 1 tablespoon at a time, beating well after each addition. This will take 6 to 8 minutes total. Scrape the sides of bowl and dough hook as needed. If the dough looks slightly broken during this stage, that's okay–keeping beating it and it'll come back together.
      • Increase mixer speed to medium-low and beat until a smooth, elastic dough forms, about 6 minutes.
      • Turn out dough onto a clean surface and knead 4 to 5 times. Shape into a smooth round. Place dough in a large ungreased bowl. (At this stage, the dough could be covered and placed in the fridge for a few hours or overnight.) Cover it and place it in a warm spot until it doubles in size, about 45 minutes to 1 hour.
      • Cut a piece of parchment to fit in the base of a springform pan. Apply nonstick spray with flour in pan. Add cut paper. Spray again to coat paper and sides.
      • Punch down dough, then cover it and let it rest for about 10 minutes. On a lightly floured surface, roll dough into an 11-inch circle. Use the bottom of the springform pan to poke a 9-inch circle in the middle of the dough. Fold and press outside edges inward to create a crimped edge. Lift the dough to place it in the prepared pan. Press dough to make sure it fills the bottom. Crimp and secure the edges again if needed. Cover and let rise again in a warm place for 25 minutes. Dough should be puffed and hold an indentation when it’s poked.
      • Preheat oven to 325-degrees.
      • Now make the filling. In the clean bowl of the stand mixer, using the paddle attachment, beat the butter, white sugar, brown sugar, vanilla, salt, and pie spice at medium speed. Gradually add the cream cheese, beating until smooth. Add egg, beating until combined, then add the flour. Scrape the bowl to make sure everything is mixed.
      • Use your fingertips to dimple center of dough back down, leaving outside crust higher and puffed. Crimp and secure edges if necessary, and press out any air bubbles if you see them.
      • Spoon and spread cream cheese mixture in an even layer in center of dough. Arrange the sliced apples slightly overlapping in two concentric circles. (You may have leftover slices. Eat’em on their own!)
      • In a small bowl, whisk together egg and water. Brush outer edge of dough with egg wash. Sprinkle pearl sugar along the crust.
      • Bake for 20 minutes. Rotate pan. If the crust is browning, cover it with foil. Bake for another 25 to 28 minutes. When the tart is done, the crust will be golden brown. The filling should be set around outside edges and slightly jiggly in center. An instant-read thermometer inserted in center should register at least 175-degrees.
      • Let cool in pan for 10 minutes. Using a small offset spatula, loosen edges of bread. Remove sides of springform pan. Let cool completely on pan base on a wire rack.
      • The tart can be enjoyed fresh after it cools. Leftovers should be stored in the fridge, but will be cloggy if eaten chilled. It’s best warmed with a short zap in the microwave, about 15-20 seconds; if it’s made too hot, the cream cheese melts! Leftovers can also be individually wrapped and frozen for later. Thaw in fridge.

      OM NOM NOM!

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        Bready or Not Original: No-Bake Almond Granola Bars

        Posted by on Apr 12, 2023 in Blog, Bready or Not, breakfast, gluten-free, healthier, maple, nutty | 0 comments

        These No-Bake Almond Granola Bars are fast to make and contain wholesome, basic ingredients. Plus, they are delicious.

        Bready or Not Original: No-Bake Almond Granola Bars

        I made this recipe several times to find the right balance of ingredients. Too many almonds and oats, and nothing sticks together. You think it’s solid until you try to cut the chilled bars. (I speak from experience.)

        Bready or Not Original: No-Bake Almond Granola Bars

        I find it fun to make little swaps with the ingredients, too. Use cashew butter or another kind of nut butter! Try different varieties of honey. You could even use pumpkin spice mix or other spices to give it a different vibe.

        Bready or Not Original: No-Bake Almond Granola Bars

        The end result will keep for a week or two in the fridge, and even longer in the freezer!

        Bready or Not Original: No-Bake Almond Granola Bars

        These no-bake breakfast/snack bars use straightforward, delicious ingredients to make a likewise delicious bar.
        Course: Breakfast, Snack
        Keyword: almond, maple, no bake, oats
        Author: Beth Cato

        Equipment

        • 9×9 pan
        • aluminum foil
        • nonstick spray
        • food processor
        • waxed paper
        • heavy glass

        Ingredients

        • 1 cups almonds or buy pre-chopped almonds
        • 2 cups quick-cooking oats
        • 2 teaspoons ground cinnamon
        • 1/2 teaspoon fine sea salt reduce if using regular table salt or salted nut butter
        • 1 1/2 cups creamy almond butter
        • 1/2 cup maple syrup or honey
        • 2 teaspoons vanilla extract

        Instructions

        • Line a 9×9 square pan with foil and apply nonstick spray.
        • If the almonds are whole, give them a rough chop in food processor, just a few pulses.
        • In a large mixing bowl, combine the oats, cinnamon, and salt, and stir to blend. If the almond butter is stiff, measure it into a separate microwave-safe bowl and heat it for 20-30 seconds to soften it. Add almond butter, maple syrup or honey, and vanilla extract to the big bowl with the dry ingredients. Stir together until it forms a cohesive mass. If it seems too liquid, add more oats; if it’s too dry, add more almond butter. Stir in the chopped almonds to distribute them throughout.
        • Dump the mixture into the prepared pan. Even out some, then use a pan-size piece of wax paper and a heavy glass to compress the dough evenly.
        • Stash the pan in the fridge for at least an hour, or until the next day. Slice into bars of desired size. Store between stacked waxed paper layers in the fridge, or freeze for later enjoyment.

        OM NOM NOM!

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          Bready or Not: Apple Sheet Cake

          Posted by on Mar 1, 2023 in apples, Blog, Bready or Not, breakfast, cake | 0 comments

          I’ve done a lot of different apple cakes. This Apple Sheet Cake is unique in that it’s 1) in a casserole dish, so can feed a lot of people, and 2) uses apple butter, diced fresh apple, diced dried apple, and cross-wise sliced fresh apples on top!

          Bready or Not: Apple Sheet Cake

          It probably goes without saying that this cake is loaded with apple flavor. There’s just enough batter to complement the fruit. Really, this is all about the apples.

          Bready or Not: Apple Sheet Cake

          I think the apple butter in particular carries a lot of weight here. It adds a touch more spice, but most of all it adds moist texture to the crumb.

          Bready or Not: Apple Sheet Cake

          Modified from a clipping for Applicious Sheet Cake.

          Bready or Not: Apple Sheet Cake

          This 13×9 apple cake brims with apples in many forms, and will feed a lot of people! The leftovers are also great to freeze.
          Course: Breakfast, Dessert, Snack
          Keyword: apple, cake
          Author: Beth Cato

          Equipment

          • 13×9 pan
          • aluminum foil
          • uneven spatula

          Ingredients

          Cake

          • 2 medium baking apples
          • 1/3 cup unsalted butter melted
          • 1 2/3 cup brown sugar packed
          • 1 cup apple butter
          • 2 large eggs room temperature
          • 2 teaspoons vanilla extract or vanilla bean paste
          • 1 2/3 cups all-purpose flour
          • 1 teaspoon baking powder
          • 1 teaspoon baking soda
          • 1/4 teaspoon salt
          • 1 cup dried apples finely chopped

          Icing

          • 1 Tablespoon unsalted butter melted
          • 1 Tablespoon maple syrup
          • 1/2 cup confectioners’ sugar
          • 1/4 teaspoon vanilla extract
          • 1 Tablespoon milk or half & half

          Instructions

          • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter. Set aside.
          • Peel, core, and shred or finely dice-up one apple. Thinly slice the other apple cross-wise, removing the seeds.
          • In a large bowl, mix together butter, brown sugar, apple butter, eggs, and vanilla. Add flour, baking powder, baking soda, and salt, scraping bottom of bowl to make sure everything is mixed. Fold in the shredded/diced fresh apple and the chopped dried apple. Spread batter in pan, using uneven spatula to level out. Arrange apple cross-sections over cake.
          • Bake for about 40 minutes. The middle should pass the toothpick test. Move to a wire rack.
          • Immediately mix glaze to go over hot cake. Drizzle it all over the top, using the back of a spoon or a pastry brush to distribute across surface. Cool completely to set the glaze, speeding process in fridge if desired.
          • Use foil to lift cake onto a cutting board to slice. Pieces can be individually wrapped and frozen for later, or will keep several days covered in the fridge. Eat cold or warmed slightly in microwave.

          OM NOM NOM!

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            Bready or Not: Baked Lemon Curd Hand Pies

            Posted by on Feb 15, 2023 in Blog, Bready or Not, breakfast, lemon, pie | Comments Off on Bready or Not: Baked Lemon Curd Hand Pies

            Pie is good. Portable pie is something special indeed. These Baked Lemon Curd Hand Pies are a real treat.

            Bready or Not: Baked Lemon Curd Hand Pies

            This is a pairing of recipes that dirties numerous dishes and spaces, but the result is a good batch of hand pies. The recipe makes roughly 18 to 20, so make these for a group!

            Bready or Not: Baked Lemon Curd Hand Pies

            I usually experiment with freezing my baked goods to see how they keep, but I didn’t do so with these. My husband took them to work, where they were pretty much inhaled!

            Bready or Not: Baked Lemon Curd Hand Pies

            Use homemade lemon curd, if you have a reliable recipe, or use a trustworthy brand. I recommend going with one that is pretty thick, as a watery one might interfere with the seal of the pies.

            Bready or Not: Hand Pie Dough

            This dough comes together quickly in the food processor. Make at least a few hours ahead of assembling the hand pies, or freeze the dough for later. Modified from Bake from Scratch Magazine July/August 2021.
            Author: Beth Cato

            Equipment

            • food processor
            • food scale
            • plastic wrap

            Ingredients

            • 2 3/4 cups all-purpose flour
            • 1 teaspoon kosher salt
            • 1 cup plus 1 Tb unsalted butter
            • 1/2 cup ice water
            • 2 teaspoons apple cider vinegar

            Instructions

            • Place the flour and salt in the bowl of the food processor. Pulse to combine. Cut the butter into cubes and add, pulsing until the pieces are pea-sized.
            • In a liquid measured cup, combine the ice water and vinegar. With the processor running, pour in the liquid until the dough comes together. It will look crumbly but should come together if squeezed between fingers.
            • Turn out the dough and divide it in half. Wrap tightly in plastic and chill for at least 2 hours. Store in fridge for a few days or freeze for later.

            Bready or Not: Baked Lemon Curd Hand Pies

            These hand pies don’t take long to come together since the dough is already made and prepared lemon curd is used for the filling. Makes 18-20 pies. Modified from Bake from Scratch Magazine July/August 2021.
            Course: Breakfast, Dessert, Snack
            Keyword: hand pie, lemon, pie
            Author: Beth Cato

            Equipment

            • flour for dusting
            • 2 1/2-inch cutter
            • basting brush
            • parchment paper
            • baking sheet

            Ingredients

            • hand pie dough
            • 1 cup lemon curd
            • 1 large egg room temperature
            • 1 Tablespoon water
            • coarse sugar optional

            Instructions

            • On a lightly floured surface, roll out half of the prepared pie dough to be about 1/8-inch thick. Using a 2 1/2-inch cutter, cut dough, reforming scraps to roll out again.
            • Dollop about a teaspoon of lemon curd into the center of half of the dough rounds.
            • In a small bowl, beat together the egg and water. Brush the egg mix around the edges that surround the curd; do not discard egg wash. Top each with a remaining dough circle, stretching them slightly to cover. Press edges firmly to seal, then apply the tines of a fork to bind the halves. Chill hand pies in fridge for 1 hour.
            • Preheat oven at 425-degrees. Line baking sheet with parchment paper. Place hand pies on parchment. Brush tops with remaining egg wash, then use the tip of a knife to cut a small x in each to vent steam during baking. If desired, sprinkle coarse sugar over the tops.
            • Bake for 13 to 16 minutes, until pies are golden. Move to a rack or different sheet to completely cool. Store in a covered container. Best eaten within a day or two.

            OM NOM NOM!

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