nutty

Bready or Not Original: Air Fryer Maple Roasted Nuts

Posted by on Feb 28, 2024 in Blog, Bready or Not, gluten-free, maple, nutty | 0 comments

Pardon me, have you heard that air fryers are awesome? Yeah, yeah, I won’t go for the hard sell, but I do love my air fryer, and it sure makes these Maple Roasted Nuts quick and convenient.

Bready or Not Original: Air Fryer Maple Roasted Nuts

This is a good recipe if you want to prepare nuts for a sports game or any kind of gathering–or if, like me, you enjoy having some lightly-sweet nuts along with cheese.

Bready or Not Original: Air Fryer Maple Roasted Nuts

If you’d like, substitute honey for the maple syrup. I imagine something like agave syrup might work, too, but I haven’t tried that. I know maple sugar can be expensive or hard to find offline, but fortunately brown sugar makes for a good substitute for that, too.

Bready or Not Original: Air Fryer Maple Roasted Nuts

These roasted nuts are easy to make in the air fryer. They are lightly sweet and perfect. Use any kind of whole nuts you want, just make the amount equal 2 cups.
Course: Appetizer
Keyword: cashews, maple, pecans
Author: Beth Cato

Equipment

  • air fryer
  • parchment paper

Ingredients

  • 1 cup whole pecans
  • 1 cup whole cashews
  • 1 Tablespoon butter melted
  • 1 Tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1 Tablespoon maple sugar or brown sugar

Instructions

  • Line the air fryer tray with parchment paper cut to fit, then place tray on top.
  • Place the nuts in a large bowl. Pour the butter over the top, followed by the maple syrup and salt. Stir the nuts to coat. Place them spread out on the mesh tray.
  • Air fry at 325-degrees for about 5 to 6 minutes or until they begin to smell toasted, stirring one halfway through. They should look browned at the end.
  • While they are cooking, pull out another small cookie sheet or plate, putting more parchment on it if desired; this will be a surface on which the nuts will cool.
  • When the nuts are done, pull them from the air fryer and carefully transfer them to the fresh cookie sheet. Let them cool for about 10 minutes, then sprinkle maple sugar on top, stirring to coat. Enjoy immediately, or place in a sealed container at room temperature to eat over the next month.

OM NOM NOM!

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    Bready or Not: Cherry-Almond Bakewell Tart

    Posted by on Jan 31, 2024 in Blog, Bready or Not, breakfast, british, cake, nutty | Comments Off on Bready or Not: Cherry-Almond Bakewell Tart

    Bakewell Tarts are classic British pastries. This version, modified from Bake from Scratch Magazine, uses store-bought preserves (I used Bonne Maman) with everything else from scratch.

    Bready or Not: Cherry-Almond Bakewell Tart

    If you’re in America, you’re not likely to find a Bakewell Tart unless you’re near a big city bakery; as for me, I’ve never found it for sale in the US, and I’d probably scream in delight if I came across it. I made a pointed effort to get slices more than once during my 2019 trip to the UK.

    Bready or Not: Cherry-Almond Bakewell Tart

    Not gonna lie, this is a dessert that takes some work. The pâte sucrée, the crust, can be done ahead of time, and that helps to space out the labor. The filling, which is a frangipane, needs to not only be mixed, but piped into the crust to help it form a consistent layer.

    Bready or Not: Cherry-Almond Bakewell Tart

    And of course, at the end, the tart needs a nice sweet drizzle that looks gorgeous and amps up the flavor, too. This is really the ultimate special occasion breakfast or dessert.

    Bready or Not: Cherry-Almond Bakewell Tart

    There are two recipes included here: the pâte sucrée and the full assemblage of the Bakewell Tart.

    Bready or Not: Pâte Sucrée

    Pâte Sucrée is a pastry crust that can be used for a Bakewell Tart and other desserts. It needs to chill in the fridge for at least an hour. This makes one 9-inch crust. Recipe modified from Bake from Scratch July/August 2023.
    Author: Beth Cato

    Ingredients

    • 1/2 cup unsalted butter (1 stick) softened
    • 1/3 cup confectioners’ sugar
    • 1/2 teaspoon kosher salt
    • 1 large egg room temperature
    • 2 cups all-purpose flour

    Instructions

    • In a stand mixer or by hand. beat together butter, sugar, and salt until they are pale and creamy. Add the egg. Gradually beat in the flour until just combined, scraping the bottom of the bowl a few times.
    • Shape the dough into a flat disk and encase in plastic wrap. Place in the fridge for an least an hour, but overnight is preferred. Dough can be refrigerated for up to a week or can be frozen for up to 2 months. If frozen, thaw in fridge before using.

    Bready or Not: Cherry-Almond Bakewell Tart

    A Bakewell Tart is a classic British dessert. This is a time-consuming recipe, but the result is an absolute show-stopper. Modified from Bake from Scratch July/August 2023.
    Course: Breakfast, Dessert
    Cuisine: British
    Keyword: almond, cherries
    Author: Beth Cato

    Equipment

    • Rolling Pin
    • parchment paper
    • 9-inch tart pan with removable plate
    • pie weights
    • pastry brush
    • pastry bag or freezer quart bag
    • uneven spatula

    Ingredients

    Tart

    • 1 pâte sucrée
    • 1 large egg white lightly beaten
    • 1/2 cup unsalted butter (1 stick) room temperature
    • 1/2 cup white sugar
    • 2 large eggs room temperature
    • 2 teaspoons vanilla extract or vanilla bean paste
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon almond extract
    • 1 cup almond flour sifted to remove clumps
    • 2 Tablespoons all-purpose flour
    • 3/4 cup cherry preserves

    Topping

    • 1/4 cup sliced almonds
    • 1/2 cup confectioners’ sugar
    • 1 Tablespoon milk or half & half

    Instructions

    Form the crust

    • If the pâte sucrée is quite firm from chilling, let it set at room temperature for about 20 minutes to make it more pliable. Use a rolling pin to roll it into a 12-inch circle, about 1/8-inch thick.
    • Remove the base of the tart pan and trace the shape onto parchment paper. Cut paper to fit in bottom of pan and apply baking spray. Carefully transfer dough to pan, but if it falls apart, that’s okay–press it into an even layer across the bottom of the pan and up the fluted sides. Use a knife to cut excess dough from the top edge. Use a fork to dock the bottom of the pan, stabbing it here and there across the whole surface. Chill until firm, about 30 minutes.

    Bake the crust

    • Preheat oven at 325-degrees.
    • Top the dough with a large piece of parchment paper, with ends extending over the sides. Add pie weights to fill the basin.
    • Bake the crust for about 15 minutes. Carefully lift with the parchment and weights, setting on another pan to cool. Brush the bottom of the pan with the egg white. Continue baking for another 15 minutes; the base should look dry with the dough lightly browned. Set aside to cool completely as the filling is made. Increase oven temperature to 350-degrees.

    Make the frangipane

    • Beat the butter and white sugar until light and fluffy. Scrape the bottom of the bowl a few times to make sure everything is mixed. Add eggs, one at a time, followed by vanilla, salt, and almond extract. Scrape bottom and sides of bowl. Gradually mix in both flours until just combined.
    • Spoon frangipane into a pastry bag or a freezer quart bag. Cut off the tip.
    • Use an uneven spatula to spread the cherry preserves over the bottom crust. Pipe the frangipane over the preserves. Use a clean uneven spatula to smooth it into an even layer. Sprinkle sliced almonds on top.
    • Bake until frangipane is set and golden, about 30 minutes. Let cool about 20 minutes before removing the outer ring of the pan. Let tart cool completely on rack.

    Add drizzle

    • In a small bowl, stir together confectioners’ sugar and milk. Spoon into a pastry bag or freezer quart bag and snip off a tiny corner. Pipe glaze back and forth over tart. Let glaze set, about 20 minutes, then dig in. Store wrapped up or in sealed container in fridge for up to 4 days.

    OM NOM NOM!

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      Bready or Not: Irish Coffee Blondies

      Posted by on Nov 8, 2023 in Blog, blondies, Bready or Not, breakfast, cookies, nutty | 2 comments

      This Irish Coffee Blondies recipe is a long-overdue revamp of a recipe I first shared over a decade ago on the first iteration of Bready or Not on LiveJournal. I made it a few times after that, only for the paper to be buried amid many other recipes.

      Bready or Not: Irish Coffee Blondies

      As I culled my recipe collection prior to moving, I rediscovered the print-out and knew I had to make it again soon because it’d help me use up some ingredients. Namely, sliced almonds and vanilla extract.

      Bready or Not: Irish Coffee Blondies

      My husband now mostly uses k-cups for his coffee, a brewing method we didn’t have available back when I first baked this. I found that the 3 Tablespoons of ground coffee called for in this recipe were the exact contents of a Starbucks k-cup. I love when things work out like this!

      Bready or Not: Irish Coffee Blondies

      This recipe would make a great dessert, but really, with the flavors, it’s even better for a breakfast or brunch. It’ll go great with coffee or tea!

      Bready or Not: Irish Coffee Blondies

      These soft, chewy bars are flavored with coffee and sweetness. They are perfect for a breakfast, brunch, or dessert!
      Course: Breakfast, Dessert, Snack
      Keyword: almond, bars, coffee
      Author: Beth Cato

      Equipment

      • 9×13 pan
      • aluminum foil
      • nonstick spray
      • uneven spatula

      Ingredients

      Blondies:

      • 2 cups all-purpose flour
      • 1 teaspoon baking powder
      • 1/4 teaspoon baking soda
      • 1 cup unsalted butter (2 sticks) melted
      • 2 cups brown sugar packed
      • 3 Tablespoons ground coffee equals 1 K-cup
      • 1 teaspoon salt
      • 2 large eggs room temperature
      • 2 teaspoon pure vanilla extract
      • 1/2 cup sliced almonds

      Glaze:

      • 1 Tablespoon unsalted butter melted
      • 1 teaspoon almond extract or vanilla extract
      • 1 teaspoon water plus more if needed
      • 3/4 cup confectioners' sugar

      Instructions

      Make the blondies

      • Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with foil and apply nonstick spray.
      • In a big bowl, whisk together flour, baking powder, and baking soda. Set aside.
      • Place the melted butter into a mixing bowl. Add the brown sugar, ground coffee, and salt. Stir to combine.
      • Add eggs one at a time followed by the vanilla extract. Stir in flour mixture until just combined. Pour batter into pan and level out; an uneven spatula makes that easy. Sprinkle with almonds.
      • Bake 27 to 30 minutes, until the middle passes the toothpick test. Let cool completely.

      To complete with glaze

      • Mix together the melted tablespoon butter and extract. Gradually whisk in confectioners’ sugar. Add teaspoons of water, as needed, until the glaze is thick but can be drizzled. Place it in either a pastry bag fitted with a plain round tip or a sandwich bag of which a corner will be snipped off. Drizzle glaze over blondies in a rough crosshatch pattern. Let glaze set for 1 hour before cutting blondies into squares. Store in a sealed container at room temperature. If making these in a warm place, put waxed paper between the stacked layers of blondies.

      OM NOM NOM!

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        Bready or Not: Chocolate Chip Peanut Butter Cookies

        Posted by on Nov 1, 2023 in Blog, Bready or Not, chocolate, cookies, nutty | Comments Off on Bready or Not: Chocolate Chip Peanut Butter Cookies

        You cannot get a more classic American pairing than chocolate and peanut butter. These Chocolate Chip Peanut Butter Cookies are a dose of delicious nostalgia.

        Bready or Not: Chocolate Chip Peanut Butter Cookies

        These cookies contain some rolled oats, but I wouldn’t term them oatmeal cookies. They don’t have that much density. Rather, these cookies are light and chewy.

        Bready or Not: Chocolate Chip Peanut Butter Cookies

        The dough doesn’t need any chill time in the fridge. Mix it and bake it right away.

        Bready or Not: Chocolate Chip Peanut Butter Cookies

        Bready or Not: Chocolate Chip Peanut Butter Cookies

        This is a classic cookie recipe, simple and delicious.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: chocolate, cookies, oats, peanut butter
        Servings: 46 cookies
        Author: Beth Cato

        Equipment

        • teaspoon scoop or spoon
        • baking sheet
        • parchment paper

        Ingredients

        • 1/2 cup unsalted butter (1 stick) room temperature
        • 1/2 cup white sugar
        • 1/3 cup brown sugar packed
        • 1/2 cup peanut butter chunky or creamy
        • 1 large egg room temperature
        • 1 teaspoon vanilla extract
        • 1 cup all-purpose flour
        • 1/2 cup old-fashioned oats also called rolled oats
        • 1 teaspoon baking soda
        • 1/4 teaspoon salt
        • 1 cup semisweet chocolate chips

        Instructions

        • Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
        • In a large bowl, cream together the butter and sugars. Add the peanut butter, egg, and vanilla.
        • In another bowl, stir together the flour, oats, baking soda, and salt. Gradually combine the contents of both bowls. Fold in the chocolate chips.
        • Use a teaspoon scoop or spoon to place rounded balls of dough spaced-out on the cookie sheet. Flatten them slightly. Bake for 10 to 12 minutes, until set and golden. Cool on cookie sheet for 10 minutes before transitioning cookies to rack. Store cookies in a sealed container at room temperature.

        OM NOM NOM!

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          Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

          Posted by on Sep 20, 2023 in apples, Blog, Bready or Not, breakfast, cookies, nutty | Comments Off on Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

          Ready for fall, even if only psychologically? These Chewy Apple-Cranberry Oatmeal Cookies are loaded with apple, cranberry, and walnut. They are autumn in a single bite!

          Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

          I will always prefer chewy cookies over crisp ones, and these are especially chewy thanks to the apple pieces, dried cranberries, and walnut bits along with the oats. They are such a great combination!

          Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

          I love using apple butter in this recipe because of the deeper flavor, but by all means, you can substitute applesauce. It’s certainly cheaper and easier to find. (Just to note, I have a great Crock Pot Apple Butter recipe on the old Live Journal if you want to make your own.)

          Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

          Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

          These chewy cookies are infused with autumnal flavors, but are great year-round!
          Course: Dessert, Snack
          Keyword: apple, apple butter, applesauce, cranberries, oats, walnuts
          Servings: 55
          Author: Beth Cato

          Equipment

          • cookie sheet
          • parchment paper
          • teaspoon scoop or spoon

          Ingredients

          • 1 baking apple such Granny Smith or Gala
          • 2 cups old-fashioned oats also called rolled oats
          • 1 cup all-purpose flour
          • 1 teaspoon ground cinnamon
          • 1/2 teaspoon baking soda
          • 1/2 teaspoon kosher salt
          • 1/4 teaspoon ground nutmeg
          • 1 cup brown sugar packed
          • 1/4 cup unsalted butter melted and cooled
          • 1/4 cup apple butter or applesauce
          • 1 large egg room temperature
          • 1/2 cup dried cranberries
          • 1/2 cup walnuts or pecans, chopped

          Instructions

          • Preheat oven at 35-degrees. Line cookie sheet with parchment paper. Peel apple and finely chop enough to fill 1/2 cup. This likely will not be an entire apple; eat and enjoy the rest.
          • Mix together oats, flour, cinnamon, baking soda, salt, and nutmeg. In a separate bowl, combine the brown sugar, butter, apple butter, and egg. Gradually incorporate the contents of bowls. Fold in the chopped apple, cranberries, and walnuts.
          • Use a teaspoon scoop or spoon to place dough, spaced on, on prepared cookie sheet. Bake for 10 to 12 minutes, until set but still soft. Let sit on cookie sheet on stove for a few minutes before transferring to a cooling rack. Continue to bake rest of dough.
          • Store in a sealed container at room temperature.

          OM NOM NOM!

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            Bready or Not Original: Finnish Almond Cookies

            Posted by on Aug 16, 2023 in Blog, Bready or Not, cookies, nutty | Comments Off on Bready or Not Original: Finnish Almond Cookies

            These Finnish Almond Cookies are a lot like a classic sugar cookie, but include a topping of brushed egg, almonds, and decorator sugar to make them a little more fancy.

            Bready or Not Original: Finnish Almond Cookies

            You can shape these using a regular old knife or cookie cutters, but I used this recipe as an opportunity to use a rolling pastry cutter set I’ve had for years and never tried before. I loaded the rolling cutter, rolled it, and lo and behold, it worked great!

            Bready or Not Original: Finnish Almond Cookies

            These cookies are soft and chewy. The butter and vanilla really come through. The almond pieces on top add a fantastic crunch in contrast. I imagine these would be great with chopped walnuts or pecans, too–I need to try that sometime!

            Bready or Not Original: Finnish Almond Cookies

            Bready or Not Original: Finnish Almond Cookies

            These cookies are fragrant of butter and vanilla, soft and chewy with a lovely crunch from almonds. Great for the holidays or year round!
            Course: Dessert, Snack
            Cuisine: Finnish
            Keyword: almond, cookies
            Servings: 24 cookies
            Author: Beth Cato

            Equipment

            • parchment paper
            • Rolling Pin
            • rolling pastry cutter or cookie cutter
            • pastry brush

            Ingredients

            • 1 cup unsalted butter (2 sticks) room temperature
            • 1/2 cup white sugar
            • 2 cups all-purpose flour plus extra for surface
            • 1/2 teaspoon vanilla extract or vanilla bean paste
            • 1 large egg room temperature
            • 1/2 cup finely chopped almonds or sliced almonds
            • colored decorator sugar optional

            Instructions

            • In a large bowl, cream together the butter and sugar until they become light and fluffy. Beat in flour and vanilla, mixing well. Cover and refrigerate for at least an hour. If the dough chills overnight, let it sit at room temperature for a bit before rolling out, as it can get quite firm.
            • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
            • On a well-floured surface, roll out the dough to 1/4-inch thick. Use a rolling pastry cutter or cookie cutters, shape cookies and move to parchment, granting each slight space to expand. Reform dough leftovers to shape more cookies.
            • In a small bowl, beat the egg to break it up. Use a pastry brush to wash the top of each cookie with egg. Sprinkle almonds pieces atop each, followed by a dusting of decorator sugar, if using.
            • Bake for 12 to 14 minutes, until the edges turn a touch brown. Let sit on sheet a few minutes before transferring to a cooling rack. Store in a sealed container at room temperature.

            OM NOM NOM!

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