chocolate

Bready or Not: Almond White Chocolate Cookies

Posted by on Sep 14, 2022 in Blog, Bready or Not, chocolate, cookies, nutty | 0 comments

These Almond White Chocolate Cookies are quick to fix-up and bake, making them the perfect treat when you need cookies in a hurry!

Bready or Not: Almond White Chocolate Cookies

And who among us hasn’t had a few cookie emergencies in their lives, truly?

Bready or Not: Almond White Chocolate Cookies

These cookies are light and crisp. The almond flavor is imbued in the dough thanks to almond extract and the almond slivers throughout. White chocolate is the perfect sweet to balance with the nuttiness.

Bready or Not: Almond White Chocolate Cookies

Modified from a McCormick product ad.

Bready or Not: Almond White Chocolate Cookies

These cookies are fast to make and bake, and are light, sweet, and crunchy!
Course: Dessert, Snack
Author: Beth Cato

Equipment

  • parchment paper
  • baking sheet
  • teaspoon scoop

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (2 sticks) room temperature
  • 1 1/4 cups white sugar
  • 2 large eggs room temperature
  • 1 1/2 teaspoons almond extract
  • 9 ounces white chocolate chips
  • 1 cup slivered almonds

Instructions

  • Preheat oven at 375-degrees. Line a baking sheet with parchment paper.
  • In a medium bowl, combine flour, baking soda, and salt. Set aside.
  • In a large bowl, beat butter and sugar until they are light and fluffy. Add the eggs and almond extract. Gradually add in the dry ingredients, scraping the bowl as needed. Fold in the white chocolate and almonds.
  • Use a teaspoon scoop to place dough, spaced out, on cookie sheet. Bake for 7 to 9 minutes, until cookies are set. Immediately transfer to a rack to cool.
  • Store cookies in a sealed container at room temperature.

OM NOM NOM!

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    Bready or Not Original: Chewy Honey Graham Cracker Cookies

    Posted by on Sep 7, 2022 in Blog, Bready or Not, chocolate, cookies | 0 comments

    Today’s Chewy Honey Graham Cracker Cookies are a new twist on my original Chewy Honey Cookie base recipe.

    Bready or Not Original: Chewy Honey Graham Cracker Cookies

    This time around, crushed graham crackers are substituted for some of the all-purpose flour. This not only changes the texture, adding some pleasant grittiness, but also introduces a different sort of sweetness that pairs beautifully with chocolate.

    Bready or Not Original: Chewy Honey Graham Cracker Cookies

    Want to try some of my other original cookie recipes that use this same base? Here you go!

    Chewy Honey Chocolate Chip Cookies

    Chewy Honey Maple Cookies

    Chewy Honey Snickerdoodles

    Chewy Honey Lemon Cookies

    Bready or Not Original: Chewy Honey Graham Cracker Cookies

    Bready or Not Original: Chewy Honey Graham Cracker Cookies

    This fresh take on my classic Chewy Honey Cookies substitutes crushed graham crackers for some of the flour, resulting in a delicious cookie with a different texture and sweetness.
    Course: Dessert, Snack
    Keyword: chocolate, cookies, graham cracker
    Author: Beth Cato

    Equipment

    • plastic wrap
    • teaspoon or tablespoon scoop

    Ingredients

    • 3/4 cup 1 1/2 sticks unsalted butter softened
    • 1/2 cup light brown sugar packed
    • 1/2 cup white sugar
    • 2 Tb honey
    • 1 large egg room temperature
    • 1 Tablespoon vanilla extract
    • 1 cup bread flour
    • 1/2 cup all-purpose flour
    • 1/2 cup graham cracker crumbs
    • 2 teaspoons cornstarch
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup chocolate chips add a variety!

    Instructions

    • In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.
    • In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, graham cracker crumbs, cornstarch, baking soda, and salt. Sift together.
    • Slowly stir together the wet ingredients and flour mix until just combined. Sprinkle in the chocolate chips. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
    • When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
    • Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
    • Store cookies will keep in a sealed container, between waxed paper or parchment layers, for weeks. They are excellent for travel or shipping.

    OM NOM NOM!

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      Bready or Not: Marble Sheet Cake

      Posted by on Aug 24, 2022 in Blog, Bready or Not, cake, chocolate | 0 comments

      I love frosting, so take it on my authority that this Marble Sheet Cake is delicious without need of any frosting on top. Plus, enjoying the cake in naked or near-naked form with just a sprinkling of confectioners’ sugar on top reveals that beautiful marbling to the world.

      Bready or Not: Marble Sheet Cake

      That marbling is delicious stuff, too. The base batter is vanilla-flavored, with the other portion including cocoa powder and additional goodness.

      Bready or Not: Marble Sheet Cake

      The texture of the cake is tender and soft. Since there’s no need for frosting, this is a good travel cake. When I made this for my husband to take to work, I individually wrapped pieces to-go in a plastic bin. They made the journey without issue.

      Bready or Not: Marble Sheet Cake

      Modified from One Bowl Baking Special Issue from Bake from Scratch.

      Bready or Not: Marble Sheet Cake

      This beautiful 9×13 cake features marbled cocoa and vanilla. It’s delicious enough (and pretty enough) to not need any frosting on top. Just a dusting of confectioners’ sugar will do!
      Course: Dessert, Snack
      Keyword: cake, chocolate
      Author: Beth Cato

      Equipment

      • 9×13 pan
      • aluminum foil
      • nonstick spray

      Ingredients

      Vanilla batter

      • 3 cups all-purpose flour
      • 1 3/4 cups white sugar
      • 1 Tablespoon baking powder
      • 1 teaspoon kosher salt
      • 1 1/2 cups milk room temperature
      • 3/4 cup unsalted butter melted
      • 2 teaspoons vanilla extract
      • 3 large eggs room temperature

      Cocoa batter

      • 2 Tablespoons unsalted butter melted
      • 1/3 cup unsweetened cocoa powder sifted
      • 1/2 teaspoon almond extract

      Topping, optional

      • 2 Tablespoons confectioners’ sugar

      Instructions

      • Preheat oven at 325-degrees. Line a 9×13 pan with foil and apply nonstick spray.
      • In the bowl of a stand mixer with a paddle attachment, combine flour, sugar, baking powder, and salt. With the mixer on low, pour in milk, butter, and vanilla, stopping a few times to scrape the bottom of the bowl. Add eggs one at a time. Batter should be smooth.
      • Measure out about 3 cups of the vanilla batter and pour it into the pan. Add the remaining three ingredients to the bowl, mixing until smooth. Dollop heaping spoonfuls of the cocoa batter onto the vanilla. Use a butter knife to swirl the colors to create a marbled effect. Tap the pan on the counter a few times to knock air bubbles free.
      • Bake for about 35 minutes. The middle should pass the toothpick test. Let cool completely on a wire rack. Use foil to lift the cake onto a cutting board for easy slicing. Sprinkle on confectioners’ sugar just before serving. Store in a sealed container.

      OM NOM NOM!

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        Bready or Not: Chocolate-Frangipane Bundt Cake

        Posted by on Aug 3, 2022 in Blog, Bready or Not, brownies, bundt, cake, chocolate | 0 comments

        This Chocolate-Frangipane Bundt Cake is a show-stopper: a rich chocolate cake with a hidden frangipane layer inside, crowned with drippy icing and almonds.

        Bready or Not: Chocolate-Frangipane Bundt Cake

        This cake would be perfect for the holiday season–or any time of year you want to go all-out on a delicious cake.

        Bready or Not: Chocolate-Frangipane Bundt Cake

        There are a lot of directions and ingredients, but the cake is really quite straightforward to make. I tried to simplify some elements from the original in Bake from Scratch Magazine (who would notice browned butter in a cake that’s already rich in several ways?) and made the ingredient division friendlier, too.

        Bready or Not: Chocolate-Frangipane Bundt Cake

        I have a deep, abiding love for frangipane, and this recipe balances the sweet almond paste against a nice, dense chocolate cake. It’s a fine combo.

        Bready or Not: Chocolate-Frangipane Bundt Cake

        If you want to save some baking day effort, make the frangipane a day ahead and stash it in the fridge. I do that quite often with recipes like this.

        Bready or Not: Chocolate-Frangipane Bundt Cake

        This is a fancy bundt cake that looks and tastes fancy. Perfect for the holiday season or any time of year you want to go all-out on a bundt cake! Modified a lot from Bake from Scratch Magazine Nov/Dec 2018.
        Course: Breakfast, Dessert, Snack
        Keyword: almond, bundt cake, cake, chocolate
        Author: Beth Cato

        Equipment

        • 10-cup bundt pan or larger

        Ingredients

        Frangipane

        • 1 cup almond flour sifted
        • 1/2 cup white sugar
        • 1/2 cup unsalted butter (1 stick) melted and cooled
        • 1 large egg room temperature
        • 1 Tablespoon all-purpose flour
        • 1 teaspoon almond extract

        Bundt Cake

        • 1/2 cup unsalted butter (1 stick) plus more for pan
        • 2 cups whole buttermilk or soured milk*
        • 2 large eggs room temperature
        • 1 Tablespoon instant espresso powder
        • 1 teaspoon almond extract
        • 1 teaspoon vanilla extract
        • 2 cups white sugar
        • 2 cups all-purpose flour
        • 3/4 cup Dutch process cocoa powder sifted, plus more to dust pan
        • 2 teaspoons baking soda
        • 1 teaspoon kosher salt
        • 1 teaspoon baking powder

        Frosting

        • 1 1/2 cups confectioners’ sugar
        • 1/2 teaspoon almond extract
        • 3 Tablespoon half & half or heavy cream
        • sliced almonds

        Instructions

        • First of all, make the frangipane. In a medium bowl, stir together all ingredients until a smooth paste forms. This can be made a day or hours ahead of the cake assembly; if it is made ahead, press plastic wrap to directly cover the frangipane and refrigerate until it is used.
        • Preheat oven at 350-degrees. Generously grease interior surface of a 10-cup bundt pan with butter, then sift extra cocoa powder to coat it as much as possible. Rotate pan to distribute cocoa powder, tapping out excess if necessary.
        • Melt butter in microwave or on stovetop and let it cool a few minutes. Pour it into the bowl of a stand mixer with a whisk attachment. Add the buttermilk, eggs, espresso powder, almond extract, and vanilla, beating until smooth.
        • In a separate large bowl, combine the sugar, flour, cocoa, baking soda, salt, and baking powder. Switch from the whisk to the paddle attachment. Gradually mix the dry ingredients into the wet until just smooth.
        • Pour half the batter into the pan and smooth the top. Dollop the frangipane over the batter and smooth out, if possible. Top with remaining cake batter and smooth it again.
        • Bake until the middle passes the toothpick test, about 55 to 60 minutes, rotating pan halfway through. Let pan cool for about 20 minutes and then carefully invert it onto a rack to completely cool. Bits might stick to the pan; if so, pry them out and try to patch the cake. Remember that frosting will help mask any damage.
        • Once the cake is room temperature, make the frosting. Beat the confectioners' sugar, almond extract, and half & half together to together to form a thick consistency, then drizzle over the cake. Sprinkle sliced almonds on top.
        • Cake will be moister on the first day but keeps fairly well for a few days. Slices can also be individually wrapped and frozen for later.

        OM NOM NOM!

          Notes

          To make soured milk, pour about 1 Tablespoon lemon juice or vinegar into a 2-cup liquid measuring cup. Add half & half or cream to reach the 2-cups line. Let sit at room temperature for about 10 minutes; it should start to curdle. Use entire contents in recipe.
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          Bready or Not Original: Cookie Butter Shortbread

          Posted by on Jul 20, 2022 in biscoff spread, Blog, Bready or Not, breakfast, british, chocolate, cookies | 0 comments

          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: Quick German Chocolate Cake Bars

            Posted by on Jun 29, 2022 in Blog, Bready or Not, cake, cake mix, chocolate, cookies | 0 comments

            Don’t scoff at cake mix. These Quick German Chocolate Cake Bars are so tasty, no one will guess that a box mix was involved.

            Bready or Not Original: Quick German Chocolate Cake Bars

            I love from-scratch baked goodies, but cake mix has its uses, especially when there is a time crunch. The ‘chemical’ flavor of these mixes can be eliminated with some simple doctoring techniques.

            Bready or Not Original: Quick German Chocolate Cake Bars

            I created this recipe because my husband had a co-worker who requested German Chocolate Cake. There was no way an actual cake was going to be easily ported to his work, and since 2020, I’ve been individually packaging all the goodies that he takes.

            Bready or Not Original: Quick German Chocolate Cake Bars

            That meant a bar recipe was the way to go. The use of cake mix was a necessity as I had little time for fiddly recipes that week. I needed something I could throw together, fast.

            Bready or Not Original: Quick German Chocolate Cake Bars

            These things turned out to be delicious with a great mix of textures from the cakey base to the chewy coconut to the soft chocolate chips on top.. The bars were quite cohesive and stayed together well when sliced and individually wrapped, too!

            Bready or Not Original: Quick German Chocolate Cake Bars

            Do you need a fast-to-make German Chocolate Cake, and one that’s portable without a fuss? Then this recipe is for you! No one will be able to tell this is a doctored cake mix.
            Course: Dessert
            Cuisine: American
            Keyword: cake, cake mix, chocolate, coconut
            Author: Beth Cato

            Equipment

            • 9×13 pan
            • aluminum foil

            Ingredients

            crust

            • 15 ounce German Chocolate Cake Mix such as Betty Crocker brand
            • 1/2 teaspoon espresso powder optional
            • 1/2 cup unsalted butter 1 stick, melted
            • 1 large egg room temperature

            filling

            • 14 ounce sweetened condensed milk
            • 1 teaspoon vanilla extract
            • 1 large egg room temperature
            • 1 cup pecan pieces
            • 1 cup unsweetened coconut either shredded or flaked
            • 1/2 cup milk chocolate chips

            Instructions

            • Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
            • In a big bowl, mix together the cake mix, espresso powder (if using), butter, and egg. Press the dough into the bottom of the pan and even out. Bake for 7 minutes. While that’s cooking, prepare the filling.
            • In the same big bowl (no need to wash it), mix together the sweetened condensed mix, vanilla, egg, pecans, and coconut. Once the crust’s first bake is done, bring it out of the oven. Pour the filling over it and even out. Sprinkle chocolate chips on top.
            • Bake for an additional 24 to 30 minutes, until the top is golden brown. Remove from oven and cool completely, speeding the process in the fridge, if desired. Use foil to lift bars onto a cutting board to divide into slices. Store covered or individually wrapped at room temperature.

            OM NOM NOM!

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