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Bready or Not Original: Classic Brownies

Posted by on Feb 10, 2021 in Blog, Bready or Not, brownies, chocolate | 0 comments

Each year around Valentine’s Day, I like to share a chocolatey recipe. For this year, we’re going for Classic Brownies.

Bready or Not Original: Classic Brownies

This straightforward recipe makes a 13×9 pan of luscious, moist brownies. They have a rich middle and a crackly top.

Bready or Not Original: Classic Brownies

Yes, they might crumble a little, but they are by no means dry. Not unless they are overbaked.

Bready or Not Original: Classic Brownies

These brownies are great on their own but would be out-of-this-world paired with some ice cream or fruit, or both of those at once.

Bready or Not Original: Classic Brownies

Store these at room temperature for a few days at most, or freeze them for several months.

Bready or Not Original: Classic Brownies

You can’t go wrong with these classic brownies! This recipe makes a big casserole dish of chocolaty goodness. Make this recipe to share, or freeze some brownies for later!
Course: Dessert, Snack
Cuisine: American
Keyword: brownies, chocolate, coffee
Author: Beth Cato

Equipment

  • 13×9 pan

Ingredients

  • 8 ounces semisweet chocolate chips
  • 1 cup unsalted butter 2 sticks
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder sifted
  • 2 1/2 cups white sugar
  • 1 Tablespoon espresso powder or instant coffee granules
  • 2 teaspoons ground cinnamon
  • 6 eggs room temperature
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven at 325-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
  • In a medium microwave-safe bowl, microwave the chocolate and butter in very short bursts, stirring well between each pass, until it is melted and smooth. Set aside to cool.
  • In a small bowl, combine the flour and cocoa.
  • In a large bowl, combine the sugar, espresso powder, and cinnamon. Pour in the chocolate mixture. Beat until just combined. Add eggs, one at a time, followed by the vanilla. Gradually stir in the flour-cocoa mix. Spread the batter in the prepared pan.
  • Bake for 35 to 42 minutes, until the edges start to pull away from the sides of the pan and the very middle passes the toothpick test. Set on rack to completely cool.
  • Use the foil to lift the brownies onto a cutting board. Cut into bars. Store in a sealed container at room temperature. Brownies can also be layered in wax paper and frozen for later enjoyment.

OM NOM NOM!

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    Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

    Posted by on Feb 3, 2021 in Blog, Bready or Not, british, chocolate, cookies | 0 comments

    A classic shortbread gets deeper coffee flavors in this new take featuring cocoa nibs.

    Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

    Cocoa nibs are strong stuff. You don’t need a lot to add some oomph. Here, two tablespoons is enough to do the trick.

    Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

    Use whatever chocolate chips you have around for this recipe. Going dark will be a closer match for the nibs. Therefore, I prefer semisweet or milk chocolate, or a combination thereof.

    Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

    The resulting shortbread is firm enough to hold up when it is cut into finger-sized pieces, but it is wonderfully soft and chewy to eat.

    Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

    Eat this for a snack or dessert, or do the proper UK thing and serve it with some hot tea!

    Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

    Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

    This recipe creates a small pan of delicious chocolate chip shortbread with a boost from cocoa nibs.
    Course: Dessert, Snack
    Cuisine: British, Scottish
    Keyword: chocolate, cocoa nibs, cookies
    Author: Beth Cato

    Equipment

    • 9×9 pan

    Ingredients

    • 1 cup unsalted butter 2 sticks, room temperature
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 3/4 cup confectioners’ sugar
    • 2 cups all-purpose flour
    • 3/4 cup chocolate chips
    • 2 Tablespoons cocoa nibs

    Instructions

    • Preheat oven at 350-degrees. Line a 9×9 pan with foil and apply nonstick spray.
    • In a big bowl, beat butter, vanilla, and salt until it is smooth and creamy. Slowly beat in the confectioners’ sugar followed by the flour. Fold in the chocolate chips and cocoa nibs.
    • Dump dough into the prepared pan. Lightly flour hands and pat dough flat and smooth. Score through the dough with a floured knife to make rectangular wedges, then prick surface all over with a floured fork.
    • Bake for 30 to 33 minutes, until shortbread is set and the edges are browned. Let set in pan for 20 minutes, then use the foil to lift contents onto a rack to completely cool. Move them to a cutting board and slice into pieces along original score marks.
    • Store in a sealed container at room temperature.

    OM NOM NOM!

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      Bready or Not Original: Honey Cornbread Loaf

      Posted by on Jan 27, 2021 in Blog, Bready or Not, quick bread, side dish | 0 comments

      Cornbread is good ol’ basic American comfort food, perfect to warm up bellies at this time of year.

      Bready or Not Original: Honey Cornbread Loaf

      Sometimes, though, you don’t want a huge batch of cornbread. Just enough for a meal or two, maybe. That’s where this recipe comes in.

      Bready or Not Original: Honey Cornbread Loaf

      It makes a 9×5 loaf pan of delicious cornbread. Leftovers keep well wrapped up at room temperature, and the bread can also be frozen to eat later.

      Bready or Not Original: Honey Cornbread Loaf

      This cornbread is soft with a strong cornbread flavor highlighted with a touch of sweetness. Heat it up, add some butter, and you’re set.

      Bready or Not Original: Honey Cornbread Loaf

      Eat it by itself for a warming snack. Make it to go along with chili or soup or a roast. However you eat it, it’ll be yummy.

      Bready or Not Original: Honey Cornbread Loaf

      This small loaf is perfect for one person or a small family. It keeps well at room temperature for days, and can be frozen for later enjoyment, too.
      Course: Side Dish
      Cuisine: American
      Keyword: quick bread
      Author: Beth Cato

      Equipment

      • 9x5x3 loaf pan

      Ingredients

      • 1 1/2 cups cornmeal
      • 1/4 cup all-purpose flour
      • 1/4 cup golden flax meal
      • 1 1/2 teaspoons baking powder
      • 1/2 teaspoon salt
      • 1/2 cup vegetable oil
      • 1/2 cup sour cream or substitute plain yogurt or crème fraiche
      • 1/4 cup honey
      • 2 large eggs room temperature

      Instructions

      • Preheat oven at 350-degrees. Line a 9×5-3 loaf pan with a parchment paper sling along the long side, with enough paper sticking up on each side to grip it.
      • In a medium bowl, stir together cornmeal, flour, flaxseed meal, baking powder, and salt.
      • In a big bowl, beat together oil, sour cream, honey, and eggs. Add in the dry ingredients until just mixed. Pour batter into the pan.
      • Bake for 30 to 35 minutes, until the middle passes the toothpick test. Let cool at least 10 minutes before using paper sling to set cornbread on cutting board.
      • Cornbread keeps well for days well-wrapped at room temperature. It can also be frozen for later enjoyment.

      OM NOM NOM!

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        Bready or Not Original: Cocoa Nib Brownies

        Posted by on Jan 20, 2021 in Blog, Bready or Not, brownies, chocolate | 0 comments

        Cocoa nibs add chocolate flavor and a crunch to baked goods, and they are fantastic atop these Cocoa Nib Brownies!

        Bready or Not Original: Cocoa Nib Brownies

        Cocoa nibs are strongly flavored like dark chocolate. You don’t need a lot of them to add a boost to these brownies.

        Bready or Not Original: Cocoa Nib Brownies

        The original version of this recipe involved melting the chocolate and butter on the stovetop. Ain’t nobody got time for that. I ended up reworking the entire recipe.

        Bready or Not Original: Cocoa Nib Brownies

        I’m all about using the microwave whenever I can. Fast to heat up, convenient to stick the bowl in the dishwasher afterward!

        Bready or Not Original: Cocoa Nib Brownies

        Of course, you can go back to the stove top method if you want. Either way, you get a delicious, chewy brownie packed with chocolate flavor plus a crunch.

        Bready or Not Original: Cocoa Nib Brownies

        This recipe results in a luscious brownie with an extra crunch and flavor boost courtesy of cocoa nibs.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: brownies, chocolate, cocoa nibs
        Author: Beth Cato

        Equipment

        • 9×13 dish
        • big microwave-safe bowl
        • uneven spatula

        Ingredients

        • 1 cup unsalted butter 2 sticks
        • 10 ounces bittersweet chocolate chips
        • 1 3/4 cups white sugar
        • 4 large eggs room temperature
        • 1 1/2 teaspoons vanilla extract
        • 1 1/4 cups all-purpose flour
        • 1/4 teaspoon kosher salt
        • 1/4 cup cocoa nibs plus 1 Tb

        Instructions

        • Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
        • In a big microwave-safe bowl, in short bursts melt together the butter and 1 1/4 cups of the bittersweet chocolate chips, stirring well between each pass, until everything is melted together and smooth.
        • Whisk sugar into the chocolate. It’s okay if it still looks somewhat grainy. Beat in the eggs and vanilla, following up with the flour and salt. Once no streaks of white remain, fold in the last 3/4 cups of chocolate chips.
        • Pour batter into the pan and use an uneven spatula to spread it to corners. Sprinkle the cocoa nibs evenly all over the stop.
        • Bake for 25 to 28 minutes, until a toothpick stuck in the center comes out clean. Set out to cool completely. Use the foil to lift the contents onto a cutting board, and slice into pieces. Store in a sealed container at room temperature for up to 3 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 | 0 comments

          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 | 0 comments

            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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