Bready or Not: Almond Croissant Bars
These Almond Croissant Bars can’t match the texture of the real-deal, but the flavors? Oh yeah. Honestly, I think of the pastry base here as a buttery conveyance for the glories of frangipane.
Frangipane is one of my favorite things on the planet. Oh, you ask, what is frangipane? To quote Wikipedia, which has scarily become one of the better media platforms in this doomed timeline: “…A sweet almond-flavored custard, typical in French pastry, used in a variety of ways, including cakes and such pastries.”
Frangipane can be part of some very fancy, complicated desserts. This bar recipe is incredibly straightforward. You don’t even need to wash the bowl between making the crust and frangipane. This is the kind of treat that works well as a dessert but is also a fantastic breakfast or brunch item.
Bready or Not: Almond Croissant Bars
Equipment
- 9×9 or 8×8 pan
- aluminum foil
- nonstick spray
- uneven spatula
Ingredients
Crust:
- 8 tablespoons unsalted butter 1 stick
- 1 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
Frangipane:
- 6 tablespoons unsalted butter (3/4 stick) room temperature
- 1/3 cup white sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs room temperature
- 1 1/4 cups almond flour or almond meal, sifted
Topping:
- 1/2 cup sliced almonds
- confectioners’ sugar for dusting optional
Instructions
Make the crust:
- Melt the butter, either in a microwave-safe bowl in the microwave or in a pot on the stove. Set aside to cool.
- Preheat oven at 350. Line an 8×8 or 9×9 baking pan foil to extends up all four sides. Apply nonstick spray to base and sides.
- Mix together the unsalted butter, brown sugar, egg, both extracts, and kosher salt. It will become smooth and glossy.
- Beat in the flour and baking powder to form a thick batter. Spread into an even layer.
Make the frangipane:
- Beat together the butter, white sugar, and kosher salt the mixture is pale and fluffy. Scrape the bottom of the bowl.
- Add the two extracts followed by the eggs one at a time. The mixture may look curdled. Scrape down the bottom of the bowl again. Fold in the almond flour, mixing until everything is smooth.
- Dollop the frangipane over the base layer and smooth out using an uneven spatula. Evenly sprinkle the sliced almonds over the top and gently press in.
Bake and finish:
- Bake until golden brown and passes the toothpick test in the middle, 38 to 42 minutes. Let cool completely. Speed process in the fridge.
- Use foil to lift the contents onto cutting board. Sprinkle on confectioners’ sugar, if desired. Cut into pieces. Store in a sealed container in the fridge.
OM NOM NOM!
Bready or Not: Fig, Hazelnut, and Herb Crackers
You might know that I have a small interest in cheese. (Ahem.) That interest also extends to good accompaniments for cheese. I’m always on the lookout for delicious crackers–either store-bought or recipes.
These Fig, Hazelnut, and Herb Crackers, greatly modified from a Bake from Scratch recipe, are reminiscent of crackers from Trader Joe’s or the fairly common Raincoast brand. They have a hearty flavor thanks to a mix of flours.
Use different herbs to adjust the flavor, too, especially if you’re pairing with particular cheeses. I used fennel because I had some around, but rosemary or thyme would be great here.
Note that this is a two-step recipe, too, with a break in the middle to freeze the loaf for slicing and a second bake.
Bready or Not: Fig, Hazelnut, and Herb Crackers
Equipment
- loaf pan
- parchment paper
- large serrated knife like a bread knife
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 Tablespoon dried fennel
- sprinkle Italian herbs
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup dried figs chopped
- 1/4 cup hazelnuts coarsely chopped
- 1/2 cup half & half or milk
- 2 Tablespoons runny honey
Instructions
- Preheat oven at 350 degrees. Cut parchment paper to fit like a sling into an 8.5 by 4.5-inch loaf pan. Apply nonstick spray inside pan then on the paper positioned within the pan.
- In a large bowl, combine both flours, herbs, baking soda, and salt. Add figs and hazelnuts. Gradually stir in the half & half and honey, scraping the bottom of the bowl. Pour into the prepared pan.
- Bake for 20 minutes. Go ahead and turn off the oven, as it’s not going to be used for this recipe again for a couple hours, minimum. Let the little loaf cool in the pan for 10 minutes, then lift it out to completely cool on a rack.
- Wrap it in plastic wrap and stash in the freezer for 2 hours, or until whenever you plan to finish the recipe.
- Preheat oven at 325 degrees. Line a baking sheet with parchment paper.
- Use a large serrated knife, such as a bread knife, to slice loaf into 1/8-inch thick pieces. Lay pieces on pan.
- Bake 10 minutes. Gently flip to other side. Bake for an additional 20 to 35 minutes, until pieces are crispy and dried, not squishy at all. Keep in mind, bake time will be impacted by cracker thickness; a thin cut will cook quickly, a thick cut, at the higher end of the spectrum.
- Let them cool on pan for 10 minutes, then transfer to a rack to fully cool. They will keep well in a sealed container at room temperature for up to a week, but are also great to freeze (and will thaw quickly, too).
OM NOM NOM!
Bready or Not: Cider Donut Bundt Cake
Apple Cider Doughnuts have been an especially popular autumn thing the past few years. Good food, however, should be confined to no single season. This Cider Doughnut Bundt Cake would be delicious to make this very day.
Use a good quality nonalcoholic apple cider for this recipe. The more flavor and spice to start, the more flavor in the final bake. I’m rather fond of a Honeycrisp cider that Aldi carries in the fall and I wish they had it year-round for my baking needs.
The end result here is a moist spiced cake with lots of apple pieces and a outer layer coated in cinnamon and sugar. Note that this is a cake to feed a crowd, but leftovers are fantastic to freeze in slices.
Modified a lot from Bake from Scratch Magazine.
Bready or Not: Cider Donut Bundt Cake
Equipment
- 10-cup bundt cake
- baking spray with flour
- pastry brush
Ingredients
Cake
- 1 cup unsalted butter (2 cubes) softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 3 1/4 cups all-purpose flour
- 1 Tablespoon ground cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups apple cider (nonalcoholic) spiced version, if available
- 1/2 cup milk or half & half
- 1 teaspoon apple cider vinegar
- 1 large Honeycrisp apple peeled and chopped
Topping
- 2/3 cup confectioners’ sugar
- 1 Tablespoon water
- 2 Tablespoons white sugar
- 1/2 Tablespoon ground cinnamon
Instructions
- Preheat oven at 325 degrees. Coat the inside of a 10-cup Bundt pan with baking spray with flour.
- In a big bowl, beat butter, white sugar, and vanilla until creamy. Add eggs, one at a time.
- In another bowl, mix together flour, cinnamon, salt, baking powder, and baking soda.
- In another small bowl, stir together cider, milk, and apple cider vinegar.
- Gradually add flour mixture to butter mixture, alternately with cider blend, beginning and ending with flour mixture. Beat until just combined after each addition. Fold in apple pieces. Pour batter into prepared pan and even out.
- Bake for 1 hour to 1 hour 12 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes then invert onto a wire rack. Let cool for about 30 minutes more.
- In a small bowl, whisk together confectioners’ sugar and water until smooth. Brush mixture all over surface of cake, working quickly to keep moist.
- Combine the remaining sugar and cinnamon; sprinkle over cake to coat. Serve cake warm or at room temperature.
OM NOM NOM!
Bready or Not Original: Glazed Maple Cream Cheese Cookies
These Glazed Maple Cream Cheese Cookies were subjected to repeated experimentation as I perfected the dough, first rolling it in maple sugar, then realized no, a glaze drizzle was the way to go. I had to make sure that worked, too, to a delicious and beautiful result.
These cookies are something special. So special I entered them in the annual Star Tribune cookie contest. Alas. Those judges apparently didn’t deem them special enough.
Therefore, I present the recipe for your enjoyment. If you love maple like I do, I think you’ll rate them quite highly.
Bready or Not Original: Glazed Maple Cream Cheese Cookies
Equipment
- large cookie scoop or tablespoon
Ingredients
Dough
- 1 cup unsalted butter (2 cubes) softened
- 8 ounce cream cheese softened
- 3/4 cup white sugar
- 3/4 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons maple flavor
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup white chocolate chips
- 1 cup pecan pieces
Glaze
- 1 cup confectioners’ sugar
- 1/3 cup real maple syrup
Instructions
- Cream together the butter, cream cheese, and both sugars. Add the egg, vanilla, and maple flavor. In another bowl, sift together flour, baking powder, and salt. Gradually incorporate the dry ingredients with the wet. Fold in white chocolate chips and pecan pieces.
- Cover dough and chill for at least two hours or overnight.
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Use a large cookie scoop or tablespoon to shape dough into rounds. Place spaced out on cookie sheet.
- Bake for 13 to 16 minutes, until the top is just starting to gain a golden tint. Let set for a few minutes before moving to a rack to cool. Once the cookies are completely cool, make the glaze.
- Combine glaze ingredients in a bowl. Transfer to a piping bag with small tip or a freezer bag with a corner snipped. Pipe lines over the cookies. Let set at least an hour before packing cookies into a sealed container. If stacking cookies, use strips of waxed paper between layers.
OM NOM NOM!
Bready or Not Original: Date Sugar Chocolate Chip Bars
I bought a bag of date sugar for a recipe and then had to figure out what else to make to use up the bag. Cue my experimentation with cookies, which then led to a superior version: these Date Sugar Chocolate Chip Bars.
The date sugar I used was very light and powdery in texture. It tastes sweet in a different way than other sugars, and tends to create a dense texture, kind of like brown sugar. I didn’t get any aftertaste from it.
My husband took my experiments to work, and people gobbled them up. These bars taste different, yes, but are also still delicious, and so people still ate them even though they didn’t know what made them strange.
Bready or Not Original: Date Sugar Chocolate Chip Bars
Equipment
- plastic wrap
- 8×8 or 9×9 pan
- aluminum foil
- nonstick spray
Ingredients
- 1/2 cup unsalted butter (1 stick) room temperature
- 3/4 cup date sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped dates
Instructions
- Cream together the butter and date sugar. Add the egg and vanilla. Scrape the bottom of the bowl to incorporate everything.
- In another bowl, combine flour, baking soda, baking powder and salt.
- Slowly add the dry ingredients to the wet, mixing until no white streaks remain. Fold in chocolate chips and date pieces.
- Wrap the dough in plastic wrap and place in fridge to chill for at least 8 hours, overnight, or a few days. Alternatively, it can also be frozen and then thawed in the fridge.
- When it’s baking time, line an 8×8 or 9×9 pan with foil. Apply nonstick spray or coat with soft butter. Preheat oven at 325 degrees.
- The cold dough will be quite stiff. Leave at room temperature for 20-30 minutes, then break into pieces to press into prepared pan, forming a thick, even layer.
- Bake for 20-25 minutes, until the middle passes the toothpick test.
- Let cool completely. Use foil to lift contents onto a cutting board. Slice into bars. Store in a sealed container at room temperature.
OM NOM NOM!
Bready or Not Original: Bourbon Walnuts
Making homemade Bourbon Walnuts is pretty easy, and is a lot more cost-effective than buying them from a store!
You don’t need fancy bourbon for this recipe. Basic is fine. The bourbon adds a wonderful refreshing flavor. I know I’ll likely be asked if it can be omitted from the recipe, too. The answer: probably? The walnuts will still likely taste fine, but the lower amount of liquid will mean it cooks faster, so keep a close eye on things and reduce cook time as appropriate.
I doubt I will surprise anyone when I say that I enjoy candied nuts like this alongside cheese and other accompaniments. That said, these walnuts are versatile. Use them in a salad, or on ice cream, or as a snack for a road trip or during a work day.
Bready or Not Original: Bourbon Walnuts
Equipment
- rimmed baking pans
- aluminum foil
- medium pot
Ingredients
- 2 cups whole walnuts
- 1/2 cup brown sugar packed
- 3 Tablespoons bourbon
- 2 Tablespoons water
- 3 Tablespoons unsalted butter
- 1/4 teaspoon ground cinnamon
- sprinkle cloves
- sprinkle kosher salt
Instructions
- Preheat oven at 350 degrees. Line a rimmed baking pan with aluminum foil.
- Place all ingredients in a medium pot. Stirring all the while, bring to a boil. Immediately reduce heat to cook at a simmer for 5 to 10 minutes, until mixture has thickened to coat the walnuts.
- Spread the nuts evenly on the prepared baking pan. Bake for about 15 minutes, until the coating is quite thick.
- Transfer to another rimmed baking pan or plate that is heat-resistant, and use a spatula to stir and toss the walnuts for a couple minutes to break apart any large clumps and start the cooling process.
- Enjoy eating as soon as they are cool enough to handle. Let cool completely before placing in a sealed container at room temperature. Walnuts will keep for several weeks.
- Enjoy eaten straight, with cheese, in salads, on ice cream, or in various other ways.
