nutty

Bready or Not Original: Apple-Frangipane Galette

Posted by on Oct 13, 2021 in apples, Blog, boozy, Bready or Not, breakfast, French, nutty, pie | 0 comments

This Apple-Frangipane Galette is like a leaner apple pie. It’s the way to enjoy a sweet treat without going full overkill.

Bready or Not Original: Apple-Frangipane Galette

This recipe has a lot of ingredients and steps, but they can be spread out over a few days, if you want. The actual recipe is pretty straightforward!

Bready or Not Original: Apple-Frangipane Galette

I’ve been doing a number of recipes that use frangipane, and I get asked almost every time: “what is frangipane?”

Bready or Not Original: Apple-Frangipane Galette

To quote Wikipedia, it’s: “a sweet almond-flavored custard used in a variety of ways including cakes and… pastries. …Today it is normally made of butter, sugar, eggs, and ground almonds.”

Bready or Not Original: Apple-Frangipane Galette

In other words, it’s a spreadable, sweet, nutty layer of goodness. It acts as the perfect complement to apples in this recipe.

Bready or Not Original: Apple-Frangipane Galette

Do note that this is best enjoyed the day it is made. It’s fine, though, to freeze slices of it right away. When you thaw them later, enjoy the pieces that same day!

Bready or Not Original: Apple-Frangipane Galette

This Apple-Frangipane Galette is like a lighter, thinner version of apple pie, made all the better by the rich-almond filling beneath the apples. Note that this should be eaten the day it is made, but it can also be frozen to be eaten later.
Course: Breakfast, Dessert, Snack
Cuisine: French
Keyword: almond, apple, pie
Author: Beth Cato

Equipment

  • parchment paper
  • food processor
  • pastry brush

Ingredients

Crust:

  • 1 cup all-purpose flour plus more for dusting
  • 4 teaspoons white sugar
  • 1/2 teaspoon salt
  • 6 Tablespoons cold unsalted butter cut into small pieces
  • 1 large egg

Frangipane:

  • 2/3 cup almond flour sifted to remove lumps
  • 1/4 cup white sugar
  • 1 Tablespoon all-purpose flour
  • 1 Tablespoon unsalted butter room temperature
  • 1 large egg
  • 1 Tablespoon apple brandy such as Calvados (optional)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon apple pie spice
  • pinch salt

Apple filling:

  • 2 medium apples such as Honeycrisp or Golden Delicious
  • 1 Tablespoon brown sugar packed
  • 1 Tablespoon white sugar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon apple pie spice
  • 1 large egg beaten
  • turbinado or other coarse sugar

Glaze:

  • 2 Tablespoons honey
  • 2 teaspoons apple brandy such as Calvados

Instructions

Make the crust:

  • In a food processor, pulse together the flour, sugar, and salt. Add the butter and chop until it’s pea-sized. Add the egg and pulse until it comes together; if it doesn’t, add tiny drizzles of water until it does–just make sure the dough ends up cohesive, not wet. Turn out the dough onto a big piece of plastic wrap and compress the dough to form a disc. Wrap it up and chill it in fridge for a few hours, minimum, or a few days.

Make the frangipane:

  • Use a rubber spatula to combine the almond flour, sugar, flour, butter, egg, apple brandy, vanilla, pie spice and salt, making it smooth. Stash it in the fridge until ready to use.

Assembling the galette:

  • Preheat oven at 400-degrees. Prepare a big cookie sheet with a piece of parchment. Bring out the dough to warm for a few minutes, then lightly flour a surface and roll it out to about a 12-inch round. Move it to the parchment paper.
  • Spread the frangipane over the dough, leaving a blank 1 1/2-inch border. Set the baking sheet in the fridge while preparing the apples.

Prepare the apples:

  • Peel the apples and slice to 1/4-inch thickness. In another bowl, stir together the brown sugar, sugar, lemon juice, and pie spice. Add this to the apples, and toss them to coat. Bring out the galette dough. Arrange the apples on the frangipane starting from the middle, spiraling them outward while slightly overlapping them. Fold the blank edge over the apples to form a thin, pleated crust. Brush the beaten egg over the crust, then sprinkle it with coarse sugar.
  • Bake galette for 35 to 40 minutes. Apples in middle should be fork-tender when done. Cool for about 30 minutes.

Make the glaze:

  • In a small saucepan on the stovetop or in a microwave-safe bowl in the microwave, warm the honey and brandy until it is loose and spreadable. Using a clean pastry brush, brush glaze over the apples.
  • Let galette cool another 30 minutes, minimum, before cutting it–a pizza slicer is great for this. The galette is best eaten the day it is made, or promptly frozen in slices to be eaten soon after it thaws.

OM NOM NOM!

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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 | 0 comments

    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: 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 Original: Browned Butter Coffee Bundt Cake

        Posted by on Jan 13, 2021 in Blog, Bready or Not, breakfast, bundt, cake, nutty | Comments Off on Bready or Not Original: Browned Butter Coffee Bundt Cake

        This Browed Butter Coffee Bundt Cake is moist, delicious, and packed with a flavors that will get your day off to a good start.

        Bready or Not Original: Brown Butter Coffee Bundt Cake

        And by a good start, of course, that includes CAFFEINE. Espresso powder is included in the icing!

        Bready or Not Original: Brown Butter Coffee Bundt Cake

        What I love about this cake is that it has all the luscious flavors of a coffee cake without the crumbly mess of the topping. In this cake, that crunchy, extra-sugary layer is in the center!

        Bready or Not Original: Brown Butter Coffee Bundt Cake

        This is a great cake for a breakfast or brunch, and it’s a fantastic one to cut into individual slices, wrap up, and freeze for later.

        Bready or Not Original: Brown Butter Coffee Bundt Cake

        If 2021 is anything like 2020, it’s a very good idea to have a stash of quick-thaw cake in the freezer.

        Bready or Not Original: Brown Butter Coffee Bundt Cake

        Modified from Fall Baking Magazine 2013.

        Bready or Not Original: Browned Butter Coffee Bundt Cake

        This cake has all the delicious flavors and textures of a coffee cake, but without the crumbling, messy topping!
        Course: Breakfast, Dessert, Snack
        Cuisine: American
        Keyword: bundt cake, cake, coffee, pecans
        Author: Beth Cato

        Equipment

        • large bundt cake pan

        Ingredients

        Bundt cake

        • 3/4 cup unsalted butter 1 1/2 sticks
        • nonstick spray with flour
        • 2 cups pecan pieces finely chopped, divided
        • 2 cups brown sugar packed, divided
        • 2 teaspoons all-purpose flour
        • 3 cups all-purpose flour
        • 1 1/2 teaspoons baking powder
        • 1 1/2 teaspoons baking soda
        • 3/4 teaspoon salt
        • 3 large eggs room temperature
        • 1 teaspoon vanilla extract
        • 1 1/2 cups vanilla yogurt or plain yogurt, crème fraiche, or sour cream

        Coffee icing

        • 4 teaspoons milk or half & half, or more as needed
        • 1/2 teaspoon espresso powder
        • 2 cups confectioners’ sugar or more as needed

        Instructions

        • First of all, brown the butter. (Note that this can be done a day ahead of time with the butter stashed in the fridge; set at room temperature to soften again or briefly and carefully, zap in microwave before mixing into recipe.) In a medium saucepan, melt the butter on medium-low heat for 5 to 6 minutes, until it becomes brown and embodied by a nutty fragrance. Remove from heat and cool for a while, then transfer to a small bowl. Cover and chill in the fridge for 2 hours, at minimum, to make firm.
        • Preheat oven at 325-degrees. Apply nonstick spray with flour to coat inside of a large bundt pan. Soften the browned butter a bit.
        • Prepare the filling. In a small bowl, mix together 3/4 cups of chopped pecans, 1/2 cup brown sugar, and 2 teaspoons of flour. Add 3 Tablespoons of the browned butter and work it in with a fork until it makes a crumbly mix.
        • In another bowl, mix together the 3 cups flour, baking powder, baking soda, and salt. Set aside.
        • In a big mixing bowl, beat together the remaining browned butter with the rest of the brown sugar. Add the eggs, one at a time, followed by the vanilla. Take turns mixing in the dry ingredients and the yogurt until just combined. Fold in the remaining 1 1/4 cups pecans.
        • Pour about half the batter into the prepared pan and even it out. Sprinkle filling over it all the way around. Pour in the rest of the batter and spread it even again.
        • Bake for 50 to 60 minutes, until it passes the toothpick test in the middle. Let cool for about 20 minutes, then invert it onto a rack to completely cool.
        • Make the coffee icing. Stir together the milk, espresso powder, and confectioners’ sugar, adding more milk or sugar as needed to make an icing of a good consistency. Drizzle over cake.
        • Store at room temperature. Can be sliced and frozen for later enjoyment.

        OM NOM NOM!

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          Bready or Not: Double Pecan Thumbprint Cookies

          Posted by on Jan 6, 2021 in Blog, Bready or Not, cookies, nutty | Comments Off on Bready or Not: Double Pecan Thumbprint Cookies

          These Double Pecan Thumbprint Cookies take some extra work, but that is evident in their final appearance and flavor.

          Bready or Not: Double Pecan Thumbprint Cookies

          Seriously, these cookies are amazing. The shortbread-like base is filled with frangipane and crowned with a pecan. You get layers of flavor and texture in a single bite.

          Bready or Not: Double Pecan Thumbprint Cookies

          “What is frangipane?” you may ask. It’s an almond custard found in various fine European baked goods. You’ll find it in past Bready or Not recipes like last week’s Galettes Des Rois.

          Bready or Not: Double Pecan Thumbprint Cookies

          I wouldn’t rate this recipe as difficult, just outright laborious.

          Bready or Not: Double Pecan Thumbprint Cookies

          Plan to make these cookies over a day or a few days, and then try to space out the eating of the cookies like that, too. They are sooo dangerously good.

          Bready or Not: Double Pecan Thumbprint Cookies

          Modified from the original found in Bon Appetit December 2018/January 2019.

          Bready or Not: Double Pecan Thumbprint Cookies

          There’s no denying these cookies take extra work, but they look like it and taste like it! A shortbread-like base is topped with luscious from-scratch frangipane with a whole pecan crown. These cookies are delicious decadence.
          Course: Dessert, Snack
          Cuisine: American
          Keyword: cookies, pecans
          Author: Beth Cato

          Equipment

          • food processor
          • stand mixer

          Ingredients

          Frangipane

          • 2 cups pecan halves
          • 1/3 cup white sugar
          • 1 large egg white
          • 2 Tablespoons unsalted butter room temperature
          • 1 teaspoon espresso powder
          • 1/2 teaspoon kosher salt
          • 1/4 teaspoon almond extract

          Dough and Assembly

          • 1 1/4 cups all-purpose flour
          • 1 teaspoon kosher salt
          • 1/2 teaspoon baking powder
          • 3/4 cup unsalted butter (1 1/2 sticks) room temperature
          • 1/4 cup white sugar
          • 3/4 cup confectioners' sugar divided; plus more for serving, if desired
          • 1 large egg yolk
          • 1 teaspoon vanilla extract or vanilla paste

          Instructions

          Make the Frangipane

          • (This stage can be done as much as 3 days ahead of time. Cover the finished frangipane and store it in the fridge. There will be leftovers, but it’s great toasted on bread or mixed into other cookie dough recipes.)
          • Preheat oven at 350-degrees. Line a small rimmed baking sheet with foil. Spread out the pecans on it to mostly be in a single layer. Lightly toast them for a total of 6 to 8 minutes, with a pause in the middle to stir them. Let the pecans cool. Set aside 1 1/4 cups to go into the cookie dough.
          • Pulse the 3/4 cup of pecans and white sugar in a food processor until nuts are very finely ground, which will take less than a minute (don’t let them become paste!). Divide the egg, adding the egg white to the processor; place the yolk in a small bowl, add a sprinkle of sugar to help preserve it, then stash it in the fridge to go into the dough later.
          • Into the food processor, add the butter, espresso powder, salt, and almond extract. Pulse until everything is smooth and combined. Scrape the frangipane into a small bowl and chill for anywhere from 30 minutes (minimum) to 3 days.

          Cookie Dough

          • In the clean food processor, pulse the flour, salt, baking powder, and 1 cup of the reserved pecans until nuts are very finely ground, about 1 minute. (Note that there is still 1/4 cup of pecans reserved for topping the cookies.)
          • In the bowl of a stand mixer, beat the butter, white sugar, and 1/4 cup confectioners’ sugar until light and fluffy, about 4 minutes. Add in egg yolk and vanilla. Gradually mix in the dry ingredients until just incorporated, about 1 minute.
          • Cover bowl with plastic wrap and chill dough until it is firm enough to be scooped and hold its shape, 30 to 45 minutes.

          Make the Cookies

          • Set oven racks in upper and lower thirds, and preheat at 350-degrees. Line two large baking sheets with parchment paper.
          • Place 1/2 cup confectioners’ sugar in a bowl. Scoop out dough by the tablespoon and roll into balls, then roll in confectioners’ sugar, knocking off any excess. Set balls on baking sheets, spaced a few inches apart.
          • Bake cookies for 6 to 8 minutes, until puffed but edges are still soft. Remove sheets from oven. Make an indentation in the center of each cookie with the handle end of a wooden spoon or a similar heatproof object. Spoon a heaping 1/2-teaspoon of frangipane into each well and top with a pecan half from the reserved 1/4 cup.
          • Return cookies to oven and continue to bake until edges are set and very lightly browned, 6 to 8 minutes more. Let cool on baking sheets.
          • If desired, serve with a dusting of extra confectioners’ sugar on top. Cookies keep well in a sealed, room temperature container for up to 5 days.

          OM NOM NOM!

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            Bready or Not: Noel Cookies

            Posted by on Dec 2, 2020 in Blog, Bready or Not, cookies, nutty | Comments Off on Bready or Not: Noel Cookies

            We made it to December! Let’s celebrate with these Noel Cookies.

            Bready or Not: Noel Cookies

            These cookies are a fun mixture of textures and flavors. Chopped nuts crust a soft cookie, everything complemented by a zing of jam.

            Bready or Not: Noel Cookies

            I used good ol’ Smuckers strawberry preserves for this recipe and avoided large chunks of fruit. Really, use whatever jam you like!

            Bready or Not: Noel Cookies

            I was a bit concerned about how these cookies would travel to my husband’s work. I didn’t want jam to get everywhere and make a sticky mess. I found, though, that the dabs of jam stayed put and that waxed paper between the stacked cookies kept everything from going sticky.

            Bready or Not: Noel Cookies

            These cookies will keep for at least 3 days in sealed containers. They might last longer, but you’ll need to test your restraint to find out!

            Recipe modified from Taste of Home Best Holiday Recipes 2008.

            Bready or Not: Noel Cookies

            These jam-filled cookies look bright and cheery for holiday cookie plates! Recipe makes about 40 cookies.
            Course: Dessert, Snack
            Cuisine: American
            Keyword: cookies, walnuts
            Servings: 40 cookies
            Author: Beth Cato

            Equipment

            • teaspoon scoop
            • parchment paper

            Ingredients

            • 1/4 cup unsalted butter half stick
            • 1/4 cup shortening
            • 3/4 cup white sugar
            • 1 egg
            • 1 teaspoon vanilla extract
            • 2 2/3 cup all-purpose flour
            • 1/2 teaspoon salt
            • 1/4 teaspoon baking powder
            • 1/4 teaspoon baking soda
            • 1/2 cup sour cream
            • 3/4 cup finely-chopped nuts
            • 1/3 cup seedless fruit jam or preserves, avoid big chunks

            Instructions

            • Preheat oven at 350-degrees. Line cookie sheet with parchment paper.
            • In a big bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the egg and vanilla.
            • In another bowl, stir together the flour, salt, baking powder, baking soda. Gradually mix the dry ingredients into the butter mixture while also intermittently adding in the sour cream.
            • Use a teaspoon scoop to measure the dough. Roll into balls, then roll each ball in the chopped walnuts. Place cookies about 2 inches apart on cookie sheet. Use the end of a wooden spoon or another kitchen tool to create a deep indentation in the middle of each cookie. Add a dollop of jam to fill each well.
            • Bake for 10 to 12 minutes, until set. Let cool on cookies sheet for a few minutes, then move to rack. Store in a sealed container with waxed paper between the layers. Keeps for at least 3 days.

            OM NOM NOM!

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