breakfast

Bready or Not Original: Cookie Butter Shortbread

Posted by on Jul 20, 2022 in biscoff spread, Blog, Bready or Not, breakfast, british, chocolate, cookies | Comments Off on Bready or Not Original: Cookie Butter Shortbread

The Cookie Butter Shortbread is a new riff on my classic Shortbread recipe that I’ve also made with espresso powder and chocolate chips–and also with an infusion of lemon and a glaze. It’s a versatile base recipe.

Bready or Not Original: Cookie Butter Shortbread

Now, I bet some of you are asking–what is cookie butter? It’s essentially pureed spice cookies with oil, forming a spreadable consistency just like peanut butter. You can find it in stores by the nut butter; Trader Joe’s carries it under the name Speculoos. What cookie butter does is make cookies taste more… cookie. You’ll know what I mean when you try it.

Bready or Not Original: Cookie Butter Shortbread

This is not a crisp shortbread like the traditional Walker’s brand (which is delicious in its own right). No, this shortbread is cakey and soft, only crisp at the very edge.

Bready or Not Original: Cookie Butter Shortbread

Sometimes the first piece out of the pan can even be fussy and break in half; a metal pie spatula helps, but sometimes it can still happen. That’s no major problem, though, because of every bite of Shortbread is good, even if it’s not perfectly photogenic.

Bready or Not Original: Cookie Butter Shortbread

Enjoy this Cookie Butter Shortbread for breakfast or snacks, or in proper fashion at tea time.

Bready or Not Original: Cookie Butter Shortbread

This new twist on my classic Shortbread mixes cookie butter and chocolate chips into the dough! These are cookies with an extra oomph of cookie flavor.
Course: Breakfast, Dessert, Snack
Cuisine: British, Scottish
Keyword: chocolate, cookie butter, cookies, shortbread
Author: Beth Cato

Equipment

  • 2 pie plates

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter 2 sticks, softened
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup creamy cookie butter
  • 1/2 cup milk chocolate chips

Instructions

  • Preheat oven at 375-degrees. Apply nonstick spray to both pie plates.
  • Stir together the flour, sugar, and salt. Add butter, egg yolk, vanilla extract, and cookie butter. Use hands to compress dough together. Add the chocolate chips and mix, bringing dough together again to form a ball. Divide in half, placing one in each pie plate. Flatten dough with palms to create an even surface. Prick surface all over with a fork then use a knife to slash dough into triangular wedges.
  • Bake for 18 to 22 minutes, until edges are golden brown and middle is set. Remove from oven and cut again along slash marks. Let shortbread cool completely, then cut again along existing marks.
  • Shortbread keeps for several days at room temperature. It can be stored covered in pie plates, or stacked in a sealed container with wax paper between the layers.

OM NOM NOM!

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    Bready or Not Original: Berry Frangipane Cake

    Posted by on Jul 6, 2022 in Blog, Bready or Not, breakfast, cake, nutty | Comments Off on Bready or Not Original: Berry Frangipane Cake

    This Berry Frangipane Cake is a lot of work, and it shows! This cake would make for a stunning breakfast, brunch, or dessert.

    Bready or Not Original: Berry Frangipane Cake

    Frangipane is a kind of pastry filling made from almond flour. It is absolutely delicious, imbuing treats with nuttiness and sweetness.

    Bready or Not Original: Berry Frangipane Cake

    In this cake, frangipane works alongside cake batter to form the base for a lovely topping of formerly-frozen fruit and sliced almonds. I used a pretty standard fruit mix with raspberries, blackberries, and strawberries, and it’d come from the dollar store.

    Bready or Not Original: Berry Frangipane Cake

    If you want to use a single frozen fruit or a more select mix, go for it. Just remember that it should be thawed, drained, and patted dry, and if the pieces are very large, they should probably be cut to be around bite-size.

    Bready or Not Original: Berry Frangipane Cake

    I found that this kept perfectly well in individually-wrapped pieces at room temperature for about 2 days. It was also great to freeze. I had pieces frozen for weeks and then thawed them, and it was impossible to tell they’d ever been in the freezer.

    Bready or Not Original: Berry Frangipane Cake

    Greatly modified from Bake from Scratch January/February 2021 issue.

    Bready or Not Original: Berry Frangipane Cake

    This gorgeous cake takes some work, but the final result is worth it! My recipe is written for a 9-inch springform pan; if your pan is 8-inches, reduce the amount of berries and sliced almonds.
    Course: Breakfast, Dessert, Snack
    Keyword: almond, cake, springform pan
    Author: Beth Cato

    Equipment

    • 9-inch springform pan
    • parchment paper
    • offset spatula
    • 2 cookie scoops

    Ingredients

    Frangipane

    • 2/3 cup unsalted butter room temperature
    • 1 1/2 cups superfine almond flour sifted if thick or clumpy
    • 3/4 cup white sugar
    • 1/4 cup all-purpose flour
    • 1 large egg
    • 1 large egg white
    • 1 teaspoon kosher salt
    • 1 teaspoon almond extract

    Batter

    • 1/2 cup unsalted butter 1 stick, room temperature
    • 3/4 cup white sugar
    • 1 large egg room temperature
    • 3/4 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 1 cup all-purpose flour
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon kosher salt
    • 1/4 cup milk or half & half

    Fruit topping

    • 3/4 cup frozen mixed berries drained, thawed, and patted dry
    • 3 Tablespoons sliced almonds
    • confectioners' sugar for dusting

    Instructions

    • Preheat oven at 325-degrees. Cut a piece of parchment to fit the base of a 9-inch springform pan. Spray pan with nonstick spray, place paper cut-out inside, then spray that as well. Set aside.
    • Make the frangipane. In a bowl, beat the butter until it’s creamy. Add the rest of the ingredients to combine well. Set aside.
    • Make the batter. In a large bowl, beat the butter and sugar until they are fluffy. In a stand mixer, this will be 3 to 4 minutes. Add the egg followed by the extracts,
    • In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients into the butter-batter alternatively with the milk. Scrape the bottom of the bowl often.
    • Scoop about 1 cup of the batter into the pan and even out with an offset spatula. Measure out about 1 cup of the frangipane. Use two spring-loaded cookie scoops (tablespoon or teaspoon-sized, or without those, use a normal tablespoon and get your fingers dirty), scoop from the 1 cup frangipane and the batter to create a checkerboard pattern of dollops atop of base. Continue to alternate in a second layer, using up the rest of the batter as well as the 1 cup frangipane. Use a butter knife to swirl through them to create a slight marbled effect. Tap the pan on the counter a few times to knock out bubbles.
    • Use a scoop to place the rest of the frangipane on the top of the cake. Even out with offset spatula. Place the berries atop the frangipane, then sprinkle the almonds all over to coat.
    • Bake until the cake has set edges, about 50 minutes to 1 hour. An instant-read thermometer plunged into the middle should read over 202-degrees. Let cool in pan 10 minutes, then release the side clasp. Continue to cool the cake on the metal base until room temperature. Add a sprinkle of confectioners' sugar to pretty it up for serving.
    • Cake will keep covered for up to 2 days at room temperature. It can also be individually sliced and frozen for later enjoyment.

    OM NOM NOM!

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      Bready or Not: Dutch Butter Cake (Boterkoek)

      Posted by on Jun 22, 2022 in Blog, Bready or Not, breakfast, cake | Comments Off on Bready or Not: Dutch Butter Cake (Boterkoek)

      If you want a cake that is simple yet indulgent, this Dutch Butter Cake is for you. It’s a single-layer cake that is straightforward to make.

      Bready or Not: Dutch Butter Cake (Boterkoek)

      Really, the fussiest thing about this recipe is doing the crosshatch pattern on the top, and it’s not that bad. Look at my pictures–or others online–for examples of what to do.

      Bready or Not: Dutch Butter Cake (Boterkoek)

      The prettiness of the cake is what initially drew me in, and then when I saw it was called a Butter Cake, I knew I had to make it. I mean, butter. I’m of Southeastern American stock on both sides. I was raised with the philosophy that butter makes everything better except for things like sucking chest wounds.

      Bready or Not: Dutch Butter Cake (Boterkoek)

      This cake bakes up with a light, tender crumb. The fresh orange zest shines through along with the butter and vanilla. It’s rich even as it’s not heavily sweet.

      Bready or Not: Dutch Butter Cake (Boterkoek)

      Modified from Bake from Scratch March/April 2020.

      Bready or Not: Dutch Butter Cake (Boterkoek)

      This buttery one-layer cake is simple and delicious, a cozy snack or dessert if ever there was one. Enjoy with some coffee or tea! Modified from Bake from Scratch March/April 2020.
      Course: Breakfast, Dessert, Snack
      Cuisine: Dutch
      Keyword: cake
      Author: Beth Cato

      Equipment

      • 9-inch springform pan
      • parchment paper
      • plastic wrap
      • pastry brush

      Ingredients

      • 1 1/2 cups unsalted butter 3 sticks, softened
      • 1 1/4 cups white sugar
      • 1/2 cup brown sugar packed
      • 1 orange zested
      • 2 large eggs divided
      • 1 1/2 teaspoon vanilla bean paste
      • 2 1/2 cups all-purpose flour
      • 1/2 cup unbleached cake flour
      • 1 teaspoon kosher salt
      • 1/4 teaspoon ground nutmeg

      Instructions

      • Preheat oven 350-degrees.
      • Cut a piece of parchment to fit in the bottom of a 9-inch springform pan. Apply nonstick spray or butter over the inside of the pan, place the parchment inside, then grease it as well. Set aside.
      • In a stand mixer, beat the butter, sugars, and orange zest together. Scrape the bottom of the bowl, then beat on medium until fluffy, about 2 to 3 minutes. Add 1 egg. Crack the 2nd egg, placing the yolk with the other ingredients and setting aside the white for later use. Add vanilla bean paste to other ingredients and combine.
      • In a separate bowl, stir together flours, salt, and nutmeg. Gradually add dry ingredients into the butter batter to create a thick dough. Scoop it into the prepared pan.
      • Use a piece of plastic wrap to press the dough into an even layer. Discard plastic wrap. Lightly beat the reserved egg white. Use a pastry brush to gently apply the egg white across the top of the cake. Use the tines of a fork to make a crosshatch pattern across the top.
      • Bake for 25 minutes. Rotate the pan. Continue baking until the surface is golden brown and the middle passes the toothpick test, which should be after an additional 5 to 10 minutes. Let cake cool in pan for 10 minutes, then release the side latch to remove the ring.
      • Let cake cool completely on a wire rack. Slice and enjoy. Cake keeps well covered at room temperature for at least 3 days. It can also be cut into slices and frozen for later enjoyment.

      OM NOM NOM!

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        Bready or Not: Sharlotka (Apple Cake)

        Posted by on Jun 15, 2022 in apples, Blog, Bready or Not, breakfast, cake, lemon | Comments Off on Bready or Not: Sharlotka (Apple Cake)

        As you might have noticed, I’ve been experimenting with many different kinds of apple cakes over the past while. This Sharlotka has a Russian name but British origins, because that’s the way of the world.

        Bready or Not: Sharlotka (Russian Apple Cake)

        I modified this from a recipe in Bake from Scratch’s October 2020 issue. There, they say the first Sharlotka was a very different kind of cake that was served for Czar Alexander during a London visit–and made by a French chef. Because of course.

        Bready or Not: Sharlotka (Russian Apple Cake)

        The cake that evolved after that became more of a basic apple cake. The batter is minimal, and beaten for a prolonged time to increase volume. It’s pretty much there to act like adhesive for the mélange of apples.

        Bready or Not: Sharlotka (Russian Apple Cake)

        The resulting cake is light and airy. The flavor of the apples really shines through.

        Bready or Not: Sharlotka (Russian Apple Cake)

        This cake is great for a breakfast, snack, or dessert. Eat it on its own, or with some ice cream.

        Bready or Not: Sharlotka (Russian Apple Cake)

        Bready or Not: Sharlotka (Apple Cake)

        This Sharlotka is more apple than cake. The batter asks as a mere adherence for the fruity, just-spiced goodness. Modified from Bake from Scratch October 2020.
        Course: Breakfast, Dessert, Snack
        Keyword: apple, cake, citrus, springform pan
        Author: Beth Cato

        Equipment

        • 9-inch springform pan
        • parchment paper
        • fine mesh sieve
        • offset spatula

        Ingredients

        • 4 medium apples such as Granny Smith, Ambrosia, Fuji, or Golden Delicious; go for a mix!
        • 1 cup plus 1 Tablespoon white sugar divided
        • 1 large orange or 1 large lemon zested and juiced
        • 4 large eggs room temperature
        • 1 1/2 teaspoons vanilla extract or vanilla bean paste
        • 3/4 teaspoon kosher salt
        • 1 1/4 cups all-purpose flour
        • 1 1/2 teaspoons baking powder
        • 1/2 teaspoon ground cinnamon
        • 1/4 teaspoon ground cardamom
        • confectioners’ sugar for dusting

        Instructions

        • Preheat oven at 350-degrees. Cut parchment to fit the bottom of the springform pan. Grease the pan, then place in parchment round, then spray that as well.
        • Peel and thinly slice the apples. In a big bowl, coat the apples with 1 Tablespoon white sugar, the citrus zest, and 2 teaspoons of fresh juice. Set aside.
        • In the bowl of a stand mixer with a whisk attachment, beat eggs, vanilla, salt, and remaining 1 cup of sugar at medium high speed for about 7 minutes. It should turn thick and pale, the batter forming ribbons when the whisk is lifted up. Remove bowl from mixer.
        • In a medium bowl, combine flour, baking powder, cinnamon, and cardamom. Use a fine-mesh sieve to sift the dry ingredients into the egg mix. Gently fold the flour in until it’s just combined and there are no white streaks.
        • Place half the apples in the prepared pan. Pour half the batter over them. Use an offset spatula to work the batter into nooks and crannies. Scatter the rest of the apples on top, followed by the rest of the batter. Again, use the spatula to spread the small amount of batter. For a couple minutes, thump the pan on the counter and tap the sides every now and then to cause bubbles to rise, smoothing batter again after.
        • Bake cake. Check it at 30 minutes to see if it is getting too brown; if so, cover it with foil. Continue baking 10 more minutes (40 total) then test the middle with a toothpick. If it comes out clean, the cake is done. Let it cool on a rack for 15 minutes before carefully releasing the sides of the pan.
        • Serve the cake warm, at room temperature, or cold from the fridge. Add a dusting of confectioners’ sugar on top for serving; if keeping cake for later, add fresh sugar each time, as it will gradually be absorbed. Store covered in the fridge or at room temperature.

        OM NOM NOM!

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          Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

          Posted by on Jun 8, 2022 in Blog, Bready or Not, breakfast, yeast bread | Comments Off on Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

          Cinnamon Rolls in most any form are awesome. This version, with a top of crusted Swedish Pearl Sugar, is wonderfully crunchy and not as hardcore-sweet as frosting variations.

          Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

          First of all, I know people are already asking: what is Swedish Pearl Sugar? It’s sugar that consists of large granules that hold their shape while baking at moderate temperatures. No, you cannot substitute with regular sugar or even turbinado sugar. Pearl Sugar is unique.

          Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

          I like Lars’ Own brand. I get it off of Amazon, and you can, too. [affiliate link] I have a number of other recipes on Bready or Not that utilize Pearl Sugar as well. I can help you use up that bag!

          Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

          So, enough about the sugar. The recipe here is written for the bread machine, but of course, modify to make it in a stand mixer or by hand. This is an enriched dough, meaning it has eggs and butter, so expect it to have a yellow tint.

          Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

          The baked-up rolls are divine little swirls that are incredibly fun to unspool. The Pearl Sugar adds a satisfying crunch in contrast to the soft, buttery bread.

          Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

          This is a great recipe for a special breakfast or dessert–but do keep in mind that they are best eaten within a day. After that, they get stodgy, but they are still edible. I highly recommend freezing some rolls very soon after baking, as they will thaw later as if they were just made!

          Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

          A bread machine makes these delicious Swedish Cinnamon Roll all the more convenient and enjoyable! The enriched dough is topped with a crusting of baked-in Swedish Pearl Sugar, which adds a crunch and a light touch of sweetness.
          Course: Breakfast, Dessert, Snack
          Keyword: swedish pearl sugar, yeast bread
          Servings: 12 rolls
          Author: Beth Cato

          Equipment

          • bread machine
          • large baking sheet
          • parchment paper

          Ingredients

          Dough

          • 1 1/2 sticks unsalted butter 3/4 cup
          • 1 cup milk
          • 1/4 teaspoon sea salt
          • 1/4 cup white sugar
          • 3 cups all-purpose flour
          • 1 teaspoon cardamom
          • 2 1/4 teaspoons dry yeast one packet

          Filling

          • 2 Tablespoons unsalted butter softened
          • 3 Tablespoons white sugar
          • 1/2 Tablespoon ground cinnamon

          Glaze

          • 1 egg room temperature, lightly beaten
          • 1/4 cup Swedish pearl sugar

          Instructions

          • Melt butter on the stove top or in the microwave. Add milk and heat until they are lukewarm. Place in bread machine. Add sugar, salt, flour, cardamom, and yeast. Begin dough cycle on machine. Check on dough as it mixes, adding more flour or milk, if needed. Let it complete its first rise.
          • Line a large baking sheet with parchment paper.
          • Lightly flour a surface. Dump out dough and roll it out into a rectangle about 1/3″ thick. Spread softened butter all over the surface. Stir together the sugar and cinnamon, then sprinkle it over the butter. Roll the dough up to form a long log.
          • Use a sharp knife or a piece of unwaxed dental floss to slice up 12 individual rolls. Set spaced out on prepared pan. Cover with plastic wrap or a towel to rise for 30 minutes. In the meantime, preheat oven at 425-degrees.
          • Brush beaten egg atop rolls. Sprinkle them with pearl sugar. Bake for 12-15 minutes, until golden brown. A digital thermometer in the middle of a center roll should read over 190-degrees. Cool for at least 15 minutes before eating.
          • Swedish Cinnamon Rolls are best eaten within a day. If promptly frozen, they will keep for a prolonged period–just eat them soon after thawing.

          OM NOM NOM!

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            Bready or Not Original: Citrus Cardamom Bundt Cake

            Posted by on Jun 1, 2022 in Blog, Bready or Not, breakfast, bundt, cake, lemon | Comments Off on Bready or Not Original: Citrus Cardamom Bundt Cake

            This Citrus Cardamom Bundt Cake beautifully combines orange and lemon with classic spices, creating a cake that tastes and smells divine.

            Bready or Not Original: Citrus Cardamom Bundt Cake

            Above all, this cake is imbued with wonderful freshness. Citrus does that, and this cake has a heady dose in the batter as well as the glaze.

            Bready or Not Original: Citrus Cardamom Bundt Cake

            Cardamom is one of my favorite spices, one that I crave to use more often. A teaspoon and a half is in this recipe, and as strong as cardamom is, it comes through in a potent, refreshing way.

            Bready or Not Original: Citrus Cardamom Bundt Cake

            I made it in a tube pan, because I had a brand new one I needed to try out, but this would also be great in a large bundt pan.

            Bready or Not Original: Citrus Cardamom Bundt Cake

            Make this to feed a crowd for breakfast, brunch, or dessert. It would be delicious at any time of day or during any season of the year!

            Bready or Not Original: Citrus Cardamom Bundt Cake

            Bready or Not Original: Citrus Cardamom Bundt Cake

            This luscious, tender cake fuses citrus flavors and aromas with the warmth or cardamom and other spices. It’s perfect for breakfast or dessert.
            Course: Breakfast, Dessert
            Keyword: bundt cake, cake, citrus, lemon, tube
            Author: Beth Cato

            Equipment

            • tube or bundt pan
            • baking spray with flour

            Ingredients

            cake:

            • 3 cups all-purpose flour
            • 1 1/2 cups white sugar
            • 2 teaspoons baking powder
            • 1 1/2 teaspoons ground cardamom
            • 1/2 teaspoon ground cinnamon
            • 1/2 teaspoon salt
            • 1/2 cup orange juice
            • 2 large lemons zested and juiced
            • 2/3 cup canola oil
            • 1 teaspoon vanilla extract
            • 3 large eggs room temperature

            glaze:

            • 1 cup confectioners’ sugar
            • 3 teaspoons orange juice
            • 1 teaspoon lemon juice from reserved juice

            Instructions

            • Preheat oven at 350-degrees. Use a floured baking spray on the entire interior of a bundt or tube pan.
            • Combine the flour, sugar, baking powder, cardamom, cinnamon, and salt. Pour in the 1/2 cup orange juice, 1/4 cup of the fresh lemon juice, canola oil, all of the lemon zest, vanilla, and eggs. Beat until combined, scraping the bottom of the bowl occasionally.
            • Pour the batter into the pan and level it. Bake for 45 to 55 minutes, until a toothpick comes out clean. Let cool in pan for about 15 minutes before inverting onto a wire rack.
            • After another 10 minutes, assemble glaze to create a thick, slow-dribbling consistency. Drip it over the warm cake to coat the top and ooze along the sides. Cool cake completely.
            • Store cake covered at room temperature. Pieces can be individually sliced to take on the go or to freeze for later.

            OM NOM NOM!

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