breakfast

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!

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    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: Cherry-Almond Coffee Cake

      Posted by on Jul 14, 2021 in Blog, Bready or Not, breakfast, cake, cheese galore, nutty | Comments Off on Bready or Not: Cherry-Almond Coffee Cake

      This Cherry-Almond Coffee Cake is more cake than cheesecake, and is all sweet, fruity goodness.

      Bready or Not: Cherry-Almond Coffee Cake

      If you need a showstopper cake for a brunch or dessert, this one is perfect. It’s great to make ahead of time, too–slices can even be frozen for later, no prob!

      Bready or Not: Cherry-Almond Coffee Cake

      I used Murray’s Spiced Cherry Preserves; that little kick of spice was fantastic in the cake. Other bold preserves would be great in this cake, too–raspberry, strawberry, blueberry, even tropical flavors.

      Bready or Not: Cherry-Almond Coffee Cake

      This is a thick, rich cake. It tastes best when you get a bit of all the layers in a single bite: the sliced almonds, crumb topping, fruit, cream cheese, sponge.

      Bready or Not: Cherry-Almond Coffee Cake

      My husband liked the cake cold but he liked it even more when warmed a bit–and not in the microwave, either, but gently brought to room temperature by letting a slice sit out for 30 to 45 minutes.

      Bready or Not: Cherry-Almond Coffee Cake

      Don’t forget a slice on the counter, though. This does contain cream cheese and shouldn’t be left out for hours!

      Modified from Taste of Home Magazine December 2015.

      Bready or Not: Cherry-Almond Coffee Cake

      This is more cake than cheesecake, but it includes cream cheese, too, plus luscious layers of fruit and crumb topping. Feel free to experiment with different quality preserves--this would be delicious in a multitude of variations.
      Course: Breakfast, Dessert, Snack
      Keyword: almond, cake, cheese, cherries, cream cheese, springform pan
      Author: Beth Cato

      Equipment

      • 9-inch springform pan
      • parchment paper

      Ingredients

      • 2 1/2 cups all-purpose flour
      • 1 cup white sugar divided
      • 3/4 cup cold unsalted butter cubed
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1 cup vanilla yogurt or sour cream, 8 ounces
      • 2 large eggs
      • 1 teaspoon almond extract
      • 8 ounces cream cheese 1 box, softened
      • 1 cup cherry preserves
      • 1/2 cup slices almonds

      Instructions

      • Preheat oven at 350-degrees. Cut a parchment round to fit the bottom of the springform pan. Apply nonstick spray or butter on bottom of sides of pan, add the parchment, then grease it as well.
      • In a big bowl, mix flour with 3/4 cup of sugar. Cut in butter until it is crumbly. Measure out 1/2 cup crumb mixture for topping; set aside.
      • To the bulk of the flour mix, add baking powder, baking soda, and salt. Stir in yogurt, 1 egg, and almond extract, until blended. Spread batter onto bottom of the springform pan.
      • In a small bowl, beat together the softened cream cheese, the remaining 1/4 cup sugar, and egg, to make it as smooth as possible. It's okay if it still has some clumps. Pour it onto the pan and smooth out. Spoon the preserves all across the top. Sprinkle with the reserved crumb topping and the sliced almonds.
      • Bake for 50 to 60 minutes. The middle should no longer be jiggly, the top a nice golden brown. Cool on a wire rack for 10 to 15 minutes then unlatch and life away the pan's ring to let the cake cool for another hour. Then place cake in fridge to complete set and cool for a few hours.
      • Cake can be eaten cold or after slices are brought to room temperature after about 30 to 45 minutes. Do remember to store cake in the fridge, as it does contain cream cheese! Slices can also be individually wrapped and frozen, and will thaw in the fridge with no issue.

      OM NOM NOM!

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        Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

        Posted by on Jul 7, 2021 in biscoff spread, Blog, Bready or Not, breakfast, chocolate, yeast bread | Comments Off on Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

        I hope it gets your attention when I say that these Mini Cookie Butter-Chocolate Babkas are among the best things I have ever made.

        Really, these have it all going on. A tender enriched dough. Gooey chocolate. The sweet joy of cookie butter. Plus, the presentation is stunning with the dough coiled to reveal the layers of goodness.

        Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

        Even better, this recipe is great about portion control. You don’t have a babka loaf to worry about. Each babka is muffin-sized. This makes it easy to take on the go, and they are also convenient to freeze.

        Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

        If you’re unsure what cookie butter is, it is essentially sliced cookies pureed with oil to be the same consistency as peanut butter. It tastes like cookie dough in its purest form minus the risk of salmonella poisoning from raw eggs or flour. Find it near the peanut butter in a lot of stores; Biscoff is the most common brand, and it’s called Speculoos at Trader Joe’s.

        Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

        You can, of course, substitute a smooth peanut butter in this recipe–which is what the original recipe in Bake from Scratch was all about. But me, nah, I’m a rebel. And my husband doesn’t like peanut butter, and he’s the one who needs to eat these things.

        Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

        Modified greatly from Bake from Scratch Magazine July/August 2019; also online.

        Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

        This recipe makes 12 miniature babkas within the convenience of a muffin pan! Cookie butter and chocolate chips are swirled together to create a decadent treat.
        Course: Breakfast, Dessert
        Cuisine: American
        Keyword: chocolate, cookie butter, yeast bread
        Servings: 12
        Author: Beth Cato

        Equipment

        • 12-cup muffin pan
        • nonstick spray
        • pastry brush

        Ingredients

        • 4 1/4 to 4 1/2 cups all-purpose flour divided
        • 1/2 cup white sugar
        • 2 1/4 teaspoons instant yeast or one store-bought packet
        • 1 1/2 teaspoons kosher salt
        • 1 cup plus 1 Tablespoon water divided
        • 1/2 cup plus 1 Tablespoon unsalted butter melted and divided
        • 2 large eggs room temperature and divided
        • 1 large egg yolk room temperature
        • 1 cup creamy cookie butter
        • 1/4 cup confectioners’ sugar
        • 1 teaspoon vanilla extract
        • 1/3 cup semisweet chocolate chips plus extra

        Instructions

        • In the bowl of a stand mixer fitted with the paddle attachment, stir together 4 cups flour, white sugar, yeast, and salt.
        • Using a saucepan or the microwave, heat 1 cup water and 1/2 cup (1 stick) butter until it is 120 to 130-degrees on an instant-read thermometer. Pour the water mixture into the flour mixture. Beat at medium speed for 2 minutes. Add one egg and egg yolk, and beat for another 2 minutes. Beat in a 1/4 to 1/2 cup more flour until a soft, sticky dough forms.
        • Switch to the dough hook attachment. Beat at low speed until dough is soft, smooth, and elastic, 6 to 8 minutes.
        • Add nonstick spray to a large bowl. Shape dough into a smooth ball, and place in bowl. Roll it briefly to coat in oil. Cover the bowl and let the dough rise in a warm spot until doubled in size, about 45 minutes.
        • Use nonstick spray on a 12-cup muffin pan.
        • In a small microwave-safe bowl, melt 1 Tablespoon butter. Add to it the cookie butter, confectioners’ sugar, and vanilla, stirring until smooth.
        • On a lightly floured surface, roll the dough into roughly a 20x12-inch rectangle. Spread cookie butter mixture onto dough. Sprinkle with chocolate chips. Fold rectangle crosswise into thirds as if folding a sheet of paper for an envelope, forming a smaller rectangle, about 12x6 inches.
        • Cut rectangle crosswise into 12 (about 1 inch) dough strips. Gently stretch and twist one to coil it inside a prepared muffin cup, tucking the end inside edge of cup to create a rounded top. Repeat 12 times. If desired, press a couple of additional chocolate chips into the top of each babka, but try to place them so they won't melt off the pan during baking.
        • Cover and let rise in a warm spot until they are puffed, about 30 minutes. Meanwhile, preheat oven to 325-degrees.
        • In a small bowl, whisk together the last egg with 1 Tablespoon water. Brush tops of dough with egg wash.
        • Bake until babkas are golden brown, about 17 to 25 minutes. An instant-read thermometer inserted in center should register 190-degrees.
        • Babkas are much better served warm--eat them fresh, or heat up later with a 20-30 burst in the microwave! This makes the dough soft and the chocolate gooey. They keep well sealed at room temperature for up to 3 days, but can also be frozen and thawed later.

        OM NOM NOM!

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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: Marmalade Pecan Bread

            Posted by on Jun 2, 2021 in Blog, Bready or Not, breakfast, british, quick bread | Comments Off on Bready or Not Original: Marmalade Pecan Bread

            Orange marmalade is delicious stuff atop an English muffin or toast, and it’s also amazing incorporated into this Marmalade Pecan Bread.

            Bready or Not Original: Marmalade Pecan Bread

            If your jar is large enough, you can use some marmalade in the glaze, too–but worry not if your jar is smaller. Just use orange juice instead!

            Bready or Not Original: Marmalade Pecan Bread

            This bread has a tender, delicious crumb. You get some orange in every bite, and the pecans pieces add a great crunch for contrast.

            Bready or Not Original: Marmalade Pecan Bread

            This is ideal for a breakfast or brunch, but really, it would be a nice bedtime snack, too. Something cozy, delicious, and a touch sweet.

            Bready or Not Original: Marmalade Pecan Bread

            I cut the bread into slices and found it froze and thawed well, too. A tiny bit of glaze stuck to the plastic wrap, but it wasn’t that bad at all.

            Bready or Not Original: Marmalade Pecan Bread

            Modified from Taste of Home Church Potluck 2015.

            Bready or Not Original: Marmalade Pecan Bread

            The vibrant, citrusy bread is infused with a jar of orange marmalade! Pecans add a lovely crunch throughout. This is a great breakfast or brunch treat.
            Course: Breakfast, Snack
            Cuisine: American, British
            Keyword: citrus, pecans, quick bread
            Author: Beth Cato

            Equipment

            • 9x5 loaf pan
            • parchment paper

            Ingredients

            • 12 ounce orange marmalade jar or a 10oz jar with a modified glaze
            • 1/2 cup unsalted butter 1 stick, softened
            • 1/2 cup brown sugar packed
            • 2 eggs room temperature
            • 2 2/3 cups all-purpose flour
            • 3 teaspoons baking powder
            • 2 teaspoons ground cinnamon
            • 1 teaspoon salt
            • 1/3 cup orange juice plus more, if needed for glaze
            • 1/2 cup pecans chopped
            • 1/2 cup confectioners' sugar

            Instructions

            • Preheat oven at 350-degrees. Cut a piece of parchment to fit long-ways in the loaf pan, extending up either side. Grease the pan, place the paper inside, then grease again. Set aside.
            • If using a 12 ounce jar of marmalade, measure out two ounces to set aside.
            • In a large bowl, beat together butter and brown sugar until blended. Add eggs, one at a time. Gradually mix in the 10 ounces of marmalade.
            • In a separate bowl, mix together flour, baking powder, cinnamon, and salt.
            • Slowly beat the dry ingredients into the wet, until just combined. Fold in the pecans.
            • Pour batter into the loaf pan. Bake for 45 minutes; check on bread, and cover with foil if it is becoming too browned on top. Continue baking for another 15 to 20 minutes (that is 60 to 65 minutes total), until the very middle passes the toothpick test. Let rest in pan for about 10 minutes, then use the parchment sling to pull the bread out to set on a cooling rack.
            • After the bread cools completely, mix together the remaining marmalade and the confectioners' sugar to form a thick glaze; alternatively, if a smaller jar was used, add orange juice by teaspoons into the sugar until a thick glaze is formed.
            • Let set for 20 minutes before slicing in. Store at room temperature in a sealed beg or plastic wrap. Bread can also be sliced and frozen for later enjoyment.

            OM NOM NOM!

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