chocolate

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 | 0 comments

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 | 0 comments

    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: Small Batch Cakey Brownies

      Posted by on May 5, 2021 in Blog, Bready or Not, brownies, cake, chocolate | 0 comments

      Sometimes you just need a few brownies. That’s the perfect time for this Small Batch Cakey Brownies recipe.

      Bready or Not Original: Small Batch Cakey Brownies

      These are not monstrously thick brownies. They are thin with a crackled top, with a nice, cakey moist crumb.

      Bready or Not Original: Small Batch Cakey Brownies

      I created this recipe by combining about four other recipes, trying to find a middle ground recipe that my son would like. This is the one that turned out to be the winner.

      Bready or Not Original: Small Batch Cakey Brownies

      Even better, I found out these brownies kept well for an entire week in a sealed container at room temperature–and who knows, maybe they could last a lot longer? In any case, there’s no urgent need to gorge on them lest they go bad.

      Bready or Not Original: Small Batch Cakey Brownies

      These brownies are all about goodness.

       

      Bready or Not Original: Small Batch Cakey Brownies

      This recipe makes a small, thin batch of delicious cakey brownies. These have a crackled top with loads of chocolate flavor below.
      Course: Dessert, Snack
      Cuisine: American
      Keyword: brownies, chocolate
      Author: Beth Cato

      Ingredients

      • 2 ounces semi-sweet chocolate
      • 6 Tablespoons unsalted butter
      • 1 cup white sugar
      • 2 large eggs
      • 1/2 teaspoon vanilla extract
      • 1/2 teaspoon fine sea salt
      • 1/4 cup all-purpose flour
      • 1/4 cup cake flour
      • 1/2 cup milk chocolate chips

      Instructions

      • Preheat the oven to 350-degrees. Line a 9x9 or 8Ă—8-inch pan with foil, letting foil overhang each side. Apply nonstick cooking spray.
      • In a microwave-safe bowl, microwave the chocolate and butter on high in 30 second increments, stirring between each burst, until everything is melted. Let cool slightly.
      • Using a stand mixer or hand mixer, in a large bowl beat together the sugar and eggs for 3 to 5 minutes, until they are pale, light, and fluffy. Pour in the cooled chocolate and butter mixture, followed by the vanilla.
      • Combine the salt and both flours in a bowl. Stir in the chocolate chips. Fold flour mix into the wet ingredients. Pour into the prepared pan and even out.
      • Bake for 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely. Use foil onto a cutting board to slice into bars.
      • Brownies will keep for upwards of a week in a sealed container at room temperature.

      OM NOM NOM!

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        Bready or Not Original: No-Bake Peanut Butter Bars

        Posted by on Apr 7, 2021 in Blog, blondies, Bready or Not, chocolate, no-bake dessert, nutty | Comments Off on Bready or Not Original: No-Bake Peanut Butter Bars

        When you need a dessert in a hurry, these delicious No-Bake Peanut Butter Bars are the way to go.

        Bready or Not Original: No-Bake Peanut Butter Bars

        I especially enjoy this recipe because it doesn’t involve the oven, which is a wonderful thing during Arizona summers.Bready or Not Original: No-Bake Peanut Butter Bars

        These bars come together in minutes thanks to a microwave, and they only need a few hours to set. You end up with an entire casserole dish of candy bars. Yum.

        Bready or Not Original: No-Bake Peanut Butter Bars

        Use crunchy or creamy peanut butter. I used a jar from Trader Joe’s that had flaxseeds mixed in, and my son didn’t like it. This recipe gave me a way to use it up by sending the result with my husband to work!

        Bready or Not Original: No-Bake Peanut Butter Bars

        This would be an easy recipe to dress up, too. Add sprinkles, nuts, or cacao nibs atop the chocolate. Have fun with it!

        Bready or Not Original: No-Bake Peanut Butter Bars

        This quick and easy microwave-based recipe uses most of a pound jar of peanut butter to whip up a whole casserole dish of delicious candy bars.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: chocolate, no bake, peanut butter
        Author: Beth Cato

        Equipment

        • 13x9 pan
        • large microwave-safe bowl
        • uneven spatula

        Ingredients

        Bars

        • 2 cups peanut butter crunchy or smooth
        • 1 cup unsalted butter 2 sticks
        • 2 cups graham cracker crumbs
        • 2 cups confectioners' sugar

        Ganache

        • 1 1/2 cups chocolate chips semisweet, dark, milk, or a mix
        • 1/4 cup peanut butter crunchy or smooth

        Instructions

        • Line a 13x9 pan with foil and apply nonstick spray or butter.
        • In a large microwave-safe bowl, melt together the peanut butter and butter by zapping in short increments and stirring well between each pass. Once they mix together, stir in the graham cracker crumbs and confectioners' sugar. Spread the mixture into the prepared pan. Use a hands or maybe a piece of waxed paper and a heavy glass to compress the layer as much as possible.
        • Use the same microwave-safe bowl to bowl for the chocolate chips and peanut butter, again zapping in brief increments and stirring well between each burst. Once they can mix together smoothly, dump dollops atop the layer in the pan. Use an uneven spatula to even out the chocolate to the edges.
        • Chill in the fridge for at least 2 hours.
        • Use the foil to lift the contents onto a cutting board. Let sit for about 10 minutes, enough time to soften the chocolate so that it doesn't shatter when sliced. Use a long knife or sharp bench knife to cut bars. If desired, cut off edges first to produce neater pieces to share.
        • Store bars in a sealed container in the fridge with waxed paper between the layers. Keeps for days.

        OM NOM NOM!

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          Bready or Not: Triple-Chocolate Brownies

          Posted by on Mar 31, 2021 in Blog, Bready or Not, brownies, chocolate | Comments Off on Bready or Not: Triple-Chocolate Brownies

          These Triple-Chocolate Brownies are loaded with three kinds of chocolate, cocoa, and a unique blend of flours: all-purpose along with chickpea flour.

          Bready or Not: Triple-Chocolate Brownies

          What does the chickpea flour do for the recipe? Well, it handles moisture differently. That makes these dense, moist, in a texturally more complex way than the usual all-wheat-flour brownies.

          Bready or Not: Triple-Chocolate Brownies

          The flavor is also more complex. Soon after baking, these brownies taste almost like they have breakfast cereal mixed in. You can tell something is different.

          Bready or Not: Triple-Chocolate Brownies

          Like a lot of chocolate baked goods, though, these taste better after a day. In these brownies, that means the complicated flavors deepen. They taste more chocolaty, more delicious.

          Bready or Not: Triple-Chocolate Brownies

          If you don’t want to fuss with a big bag of chickpea flour, check out your local grocery or natural goods stores that have flours in bins. In the Phoenix area, that includes Sprouts and WinCo.

          Once you make these brownies, though, you may want to make them again soon, so maybe a larger amount of chickpea flour isn’t a bad thing.

          Modified from February 2020 Bake from Scratch/Bob’s Red Mill lesson.

          Bready or Not: Triple-Chocolate Brownies

          These luscious brownies are loaded with three kinds of chocolate, cocoa, and a unique blend of flours: all-purpose along with chickpea flour. These brownies will taste better after a day to chill in the fridge. Modified from February 2020 Bake from Scratch/Bob’s Red Mill lesson.
          Course: Dessert, Snack
          Cuisine: American
          Keyword: brownies, chickpeas, chocolate
          Author: Beth Cato

          Equipment

          • 9×13 baking pan

          Ingredients

          • 1 1/2 cups semisweet chocolate divided
          • 1 1/4 cups milk chocolate chips divided
          • 1 cup unsalted butter 2 sticks, cubed
          • 1 cup white sugar
          • 1 cup brown sugar packed
          • 1 1/4 cups all-purpose flour
          • 1/2 cup chickpea flour
          • 1/4 cup Dutch process cocoa powder sifted
          • 2 teaspoons kosher salt
          • 1 teaspoon espresso powder
          • 4 large eggs room temperature, lightly beaten
          • 2 teaspoons vanilla extract
          • 1/2 cup white chocolate chips

          Instructions

          • Preheat oven at 325-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
          • Using a double boiler on the stove top or a microwave-safe bowl in the microwave, melt together 1 cup of dark chocolate/semi-sweet chocolate chips, 3/4 cup milk chocolate chips, and butter. Heat until it can be stirred smooth. Remove from heat and stir in all of the sugar. Set aside.
          • In a medium bowl, mix together both flours, cocoa powder, salt, and espresso powder. Set aside.
          • Return to the chocolate bowl. Mix in the eggs and vanilla. Gradually fold in the dry ingredients, and follow up with the rest of the three kinds of chocolate chips. Spread the batter evenly in the prepared pan.
          • Bake until the center passes the toothpick test, about 35 to 40 minutes. Cool completely at room temperature or speed the process in the fridge. Use the foil to lift the contents onto a cutting board. Slice into bars.
          • Store in an airtight container in the fridge up to a week. Like many chocolate baked goods, these brownies will actually taste better after the first day as the flavor intensifies.

          OM NOM NOM!

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            Bready or Not Original: S’mores Cake Mix Bars

            Posted by on Feb 17, 2021 in Blog, blondies, Bready or Not, cake mix, chocolate, cookies | Comments Off on Bready or Not Original: S’mores Cake Mix Bars

            Cake mix is fantastic ingredient to keep in the pantry for a quick-fix dessert. It’s easy to doctor into something extraordinary, such as with these S’mores Cake Mix Bars.

            Bready or Not Original: S'mores Cake Mix Bars

            This is a treat that doesn’t taste like cake mix at the end. It’s just sweet and wonderful, courtesy of the lovely combination of ingredients.

            Bready or Not Original: S'mores Cake Mix Bars

            I used ready-made graham crackers crumbs here, but really, you could probably use various kind of vanilla cookies, smashed, to mix in. Vanilla wafers or even Golden Oreos would be good substitutes.

            Bready or Not Original: S'mores Cake Mix Bars

            I love bar recipes like this where ingredients are swirled together at the end. There is something visually delightful about that marbled look.

            Bready or Not Original: S'mores Cake Mix Bars

            Be sure that when these bars are sliced, they are stores with waxed paper between the layers. Marshmallow makes things a bit sticky! And delicious.

            Bready or Not Original: S'mores Cake Mix Bars

            Bready or Not Original: S’mores Cake Mix Bars

            This original Bready or Not recipe uses cake mix for a quick-fix delicious dessert that doesn’t at all taste like cake mix. It’s just plain delicious.
            Course: Dessert, Snack
            Cuisine: American
            Keyword: bars, cake mix, chocolate, marshmallow
            Author: Beth Cato

            Equipment

            • 9×13 pan
            • waxed paper

            Ingredients

            • 1 box white cake mix or yellow cake mix or French Vanilla
            • 1/2 cup unsalted butter 1 stick, melted
            • 1 teaspoon vanilla extract
            • 2 eggs room temperature
            • 1 cup semisweet chocolate chips
            • 7 ounce marshmallow fluff jar
            • 1/2 cup graham cracker crumbs

            Instructions

            • Preheat oven at 350-degrees. Line a 9×13 casserole pan with foil and apply nonstick spray or butter.
            • In a large bowl, mix together the cake mix, butter, vanilla extract, and eggs until no dry crumbs remain. Fold in the chocolate chips.
            • Pour batter into the prepared pan and even out surface. Add the graham cracker crumbs in little piles scattered across the top. Use a butter knife to partially swirl the crumbs into the dough. Add dollops of marshmallow fluff across the top. Again, swirl the marshmallow into the dough, coating it with graham crackers in the process. Don’t combine everything too much–there should still be visible swirls and varied textures.
            • Bake at 350-degrees for 20 to 25 minutes, until edges are golden and contents look set.
            • Completely cool at room temperature or speed process in the fridge. Use foil to lift the contents onto a cutting board. Slice into bars. Store in a sealed container with waxed paper between the stacked layers.

            OM NOM NOM!

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