Bready or Not

Bready or Not recipe blog

Bready or Not Original: Cranberry Lemon Biscotti

Posted by on Apr 15, 2020 in Blog, Bready or Not, breakfast, chocolate, cookies, lemon | 0 comments

This lemon-themed month needs some breakfast food. How about some Cranberry Lemon Biscotti?

Bready or Not Original: Cranberry Lemon Biscotti

The lemon here isn’t hardcore. Zest throughout the dough adds freshness, and the dried cranberries are soaked in the juice to rehydrate. This gives the cranberries an especially pleasant zing.

Bready or Not Original: Cranberry Lemon Biscotti

For years, I was intimidated by biscotti, but now I enjoy coming up with a couple new recipes a year. Really, the trickiest thing about this is how sticky the dough is when it’s time to shape it.

Bready or Not Original: Cranberry Lemon Biscotti

I like the addition of white chocolate drizzle to add a touch more sweetness, but that’s optional.

Bready or Not Original: Cranberry Lemon Biscotti

The end result is a biscotti with a bright, sunny flavor that complements plump, tart cranberries, all in crispy, bready form that’s especially good dunked in coffee or tea!

This recipe is midway through my April of lemon recipes!
Lemon Sour Cream Bundt Cake
Glazed Lemon Ginger Bars
Cranberry Lemon Biscotti [today]
Cream Cheese Stuffed Lemon Bundt Cake
Lemon Frangipane

Bready or Not Original: Cranberry Lemon Biscotti

This biscotti is full of bright, sunny flavor complemented by plump, tart cranberries. They are especially good dunked in coffee or tea!
Course: Breakfast, Snack
Cuisine: Italian
Keyword: biscotti, chocolate, cookies, lemon
Author: Beth Cato

Ingredients

  • 1 lemon
  • 3/4 cup dried cranberries
  • 2 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup white sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 4 ounces white chocolate optional, to drizzle on top

Instructions

  • Preheat oven at 350-degrees. Zest and juice lemon. Set aside zest, and soak cranberries in juice.
  • Line a large baking sheet with parchment paper.
  • In a medium bowl, mix together flour, baking powder, cinnamon, and salt. Set aside.
  • In a large bowl, beat eggs with white sugar. Add oil, vanilla extract, lemon extract, and zest. Gradually mix in the dry ingredients.
  • Drain lemon juice out of cranberries; discard juice. Fold cranberries into dough to equally distribute.
  • Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
  • Bake for 20 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
  • Bake for another 20 to 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Biscotti should be golden and somewhat crisp.
  • Let biscotti sit out for anywhere from 30 minutes to several hours so that they can cool off and dry out even more.
  • If adding white chocolate on top, melt chocolate in microwave or on stovetop (keep in mind, white chocolate can burn fast!). Use a fork to drizzle chocolate, or dip an end of each biscotti into the chocolate. Let set again for an hour or so, then pack into sealed bags or plastic containers.
  • Biscotti can keep in sealed containers for as long as a month.

OM NOM NOM!

    Read More

    Bready or Not Classic: Oatmeal Cream Pies

    Posted by on Apr 13, 2020 in Blog, Bready or Not, breakfast, cookies, pie | 0 comments

    I prepared two classic recipes to repost while I was on vacation this summer. That isn’t happening now. Therefore, I’m sharing them earlier with the hope that my fellow #stressbakers can enjoy them. Eat well and stay safe out there!

    Today I present something seriously delicious: Oatmeal Cream Pies, aka Sandwich Cookies.

    Bready or Not: Oatmeal Cream Pies

    These things are about the size of a sandwich, too, and about as filling because of the chewy oatmeal cookies. You have two tablespoons worth of dough with a teaspoon of marshmallow cream between them. So yeah.

    Bready or Not: Oatmeal Cream Pies

    I don’t think I’d make smaller cookies, though, for sheer reasons of space and time. The recipe makes over four dozen cookies, which makes for over two dozen sandwich cookies. This is a recipe to make for a lot of hungry adults or kids!

    Bready or Not: Oatmeal Cream Pies

    If you love commercial-made cream pies like the ones from Little Debbie, these homemade ones will blow your mind. They have that same taste and texture, but with some extra chewy freshness.

    Bready or Not: Oatmeal Cream Pies

    I highly advise that you use tablespoon and teaspoon scoops for this recipe, too. It helps a lot if the cookies are of uniform size and that the amount of filling is equally distributed.

    Bready or Not: Oatmeal Cream Pies

    Modified from Taste of Home.

    Bready or Not: Oatmeal Cream Pies

    Bready or Not: Oatmeal Cream Pies

    These taste like Little Debbie's Oatmeal Pies, but incredibly fresh. The cookies are chewy, and the filling is perfectly sweet--like a fluffier Oreo filling. These are time-consuming to make simply because of the sheer number of cookies. Modified from Taste of Home Feb/March 2001 issue.
    Course: Dessert, Snack
    Cuisine: American
    Keyword: cookies, oats, sandwich cookies
    Servings: 30 cream pies
    Author: Beth Cato

    Ingredients

    Cookies:

    • 1 1/2 cups shortening
    • 2 2/3 cups brown sugar packed
    • 4 large eggs
    • 2 teaspoons vanilla extract
    • 2 1/4 cups all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 4 cups old-fashioned rolled oats

    Filling:

    • 3/4 cup shortening
    • 3 cups confectioners' sugar sifted
    • 7 oz marshmallow creme 1 jar
    • 1 - 3 Tablespoons milk or half & half

    Instructions

    • Preheat the oven at 350-degrees. In a large bowl, cream together the shortening and brown sugar until they are light and fluffy. Beat in eggs, one at a time, followed by the vanilla extract.
    • In another bowl, combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add this dry mix to the creamed mix. Stir in oats. If you're using a stand mixer, you'll probably need to stir the last of the oats in by hand. This is a lot of dough!
    • Use a tablespoon scoop to dole out the dough onto a cookie sheet, keeping two inches between each spoonful. These will spread.
    • Bake for 10 to 12 minutes; they brown very fast, so keep an eye on them at the end. Remove them when they are turning golden brown. Let sit on cookie sheet for 10 minutes before transitioning them to a rack to cool.
    • To make the filling, start by sifting the confectioners' sugar into a large bowl. Add the shortening and marshmallow crème. Add a tablespoon of milk and gradually add more as needed to get it to spreadable consistency. Use a heaping teaspoon to dollop filling onto the base of a cookie. Spread it with a knife, top with another cookie, and press together to get cream to the edges.
    • End result: about 30 large sandwich cookies.
    • OM NOM NOM!
    Read More

    Bready or Not Original: Glazed Lemon Ginger Bars

    Posted by on Apr 8, 2020 in Blog, blondies, Bready or Not, cookies, lemon | 0 comments

    These Glazed Lemon Ginger Bars are zippy and fresh, perfect to serve at the holidays and year-round!

    Bready or Not Original: Glazed Lemon Ginger Bars

    I firmly believe good food should be enjoyed whenever. I suppose some people would try to classify these as a Christmassy thing because they are a kind of gingerbread bar. To that, I say NOPE.

    Bready or Not Original: Glazed Lemon Ginger Bars

    I’m rebellious. It’s April. Ginger is an awesome spice. It should be confined to no season. Be free, ginger!

    Bready or Not Original: Glazed Lemon Ginger Bars

    These bars aren’t all about the ginger, though. The spices here are nuanced and delicious, and the lemon plays a pretty big part in the crisp glaze.

    Bready or Not Original: Glazed Lemon Ginger Bars

    Try to make these things at least a day ahead of when they will be served, too, as they taste even BETTER after sitting in the fridge. I say that, but they are pretty awesome while fresh, too.

    Bready or Not Original: Glazed Lemon Ginger Bars

    This is the second entry in my April of lemon recipes. Here’s what else you can look forward to this month!

    Lemon Sour Cream Bundt Cake
    Glazed Lemon Ginger Bars [you are here]
    Cranberry Lemon Biscotti
    Cream Cheese Stuffed Lemon Bundt Cake
    Lemon Frangipane

    Bready or Not Original: Glazed Lemon Ginger Bars

    These Glazed Lemon Ginger Bars are zippy and fresh, perfect for any time of year! One large lemon should provide enough juice and zest for the glaze. Helpful hint: these taste even better after sitting in the fridge for a day!
    Course: Dessert, Snack
    Keyword: bars, gingerbread, lemon
    Author: Beth Cato

    Equipment

    • 13x9 pan

    Ingredients

    Bars

    • 10 Tablespoons unsalted butter softened
    • 3/4 cup brown sugar packed
    • 1/2 cup molasses
    • 1 large egg
    • 2 cups all-purpose flour
    • 2 teaspoons ground ginger
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/2 cup dried cranberries

    Glaze

    • 1 Tablespoon unsalted butter melted
    • 1 cup confectioners' sugar plus more as needed
    • 5 teaspoons lemon juice
    • 3/4 teaspoon vanilla extract
    • 1/2 teaspoon lemon zest finely grated

    Instructions

    • Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
    • In a large bowl, cream together butter and brown sugar until light and fluffy. Add molasses and egg.
    • In a separate bowl, mix together the dry ingredients: flour, ginger, baking soda, baking powder, cinnamon, and salt.
    • Gradually mix dry ingredients into the wet, until just combined. Fold in the dried cranberries.
    • Pour batter into prepared pan and even out. Bake for 20 to 25 minutes, until middle passes toothpick test. Cool completely.
    • To make the glaze, in a small bowl melt the butter. Add the confectioners' sugar, lemon juice, and vanilla extract. Stir to create a thick, spreadable consistency, adding more sugar if needed to thicken or more lemon juice or water to thin. Spread atop bars. Sprinkle zest over the top. Let glaze set before cutting.
    • Store bars sliced, with waxed paper between layers, in sealed container in fridge. Note that these bars taste even better after chilling for a day! They keep well for several days, too.

    OM NOM NOM!

      Read More

      Bready or Not Original: Lemon Sour Cream Bundt Cake

      Posted by on Apr 1, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | 0 comments

      No foolin’. This Lemon Sour Cream Bundt Cake is simple and delicious.

      Bready or Not Original: Lemon Sour Cream Bundt Cake

      This isn’t a hardcore sweet dessert. I found it similar to a mild lemony shortcake, something good on its own and over-the-top amazing with the addition of fresh fruit and whipped cream.

      Bready or Not Original: Lemon Sour Cream Bundt Cake

      I didn’t even bother with a glaze. Doesn’t need it. That makes this an especially friendly recipe to slice and freeze for later enjoyment.

      Bready or Not Original: Lemon Sour Cream Bundt Cake

      I know some people worry about the taste of sour cream in cakes. Don’t. Sour cream (or substitute with vanilla or plain Greek yogurt) adds moisture, creating a soft, tender crumb.

      Bready or Not Original: Lemon Sour Cream Bundt Cake

      This recipe kicks off an entire month of lemon recipes! Look forward to these delectable treats in the coming weeks:
      Glazed Lemon Ginger Bars
      Cranberry Lemon Biscotti
      Cream Cheese Stuffed Lemon Bundt Cake
      Lemon Frangipane

      Bready or Not Original: Lemon Sour Cream Bundt Cake

       

      Bready or Not Original: Lemon Sour Cream Bundt Cake

      There's no sourness in this fresh-taking bundt cake, just bright lemon flavor and a tender crumb thanks to the sour cream. It's great on its own, but would be amazing with some fresh fruit and whipped cream.
      Course: Dessert, Snack
      Cuisine: American
      Keyword: bundt cake, lemon, sour cream
      Author: Beth Cato

      Equipment

      • large bundt cake pan

      Ingredients

      • 3 cups all-purpose flour
      • 2 teaspoons baking powder
      • 1/2 teaspoons baking soda
      • 1/4 teaspoons salt
      • 1 cup unsalted butter 2 sticks softened
      • 1 1/2 cups white sugar
      • 1/2 cup lemon juice
      • 4 eggs
      • 1 cup sour cream 8 ounces

      Instructions

      • Preheat oven at 350-degrees. Grease a bundt pan and set aside.
      • In a medium bowl, combine the flour, baking powder, baking soda, and salt together.
      • In a large bowl, cream together the butter and sugar. Add the lemon juice, then mix in the eggs one at a time. Stir in half the flour mix. Add the sour cream, then follow up with the rest of the dry ingredients. Pour into prepared pan.
      • Bake for 55 to 60 minutes, until it passes the toothpick test. Cool for twenty minutes in the pan, then invert onto a wire rack to completely cool.
      • Store covered at room temperature.

      OM NOM NOM!

        Read More

        Bready or Not: Ginger Chai Carrot Cake

        Posted by on Mar 25, 2020 in Blog, Bready or Not, breakfast, cake | Comments Off on Bready or Not: Ginger Chai Carrot Cake

        Trust me, this Ginger Chai Carrot Cake is amazing. This is the only carrot cake I have ever liked.

        Bready or Not: Ginger Chai Carrot Cake

        That’s right, I made the cake even though I was pretty ambivalent about carrot cakes overall. The combination of ingredients just appealed to me somehow. I actually went out and made the cake a week after reading the original recipe in Bake from Scratch Magazine.

        Bready or Not: Ginger Chai Carrot Cake

        Some modifications I made straight up: I used a square pan rather than a round and tall cake pan, which meant the bake time was a little higher, too. I also upped the cinnamon because, well, cinnamon. I was worried about buying enough grated carrot so I measured and weighed that; this is why I made sure to put the “7 ounces” info in the ingredients.

        Bready or Not: Ginger Chai Carrot Cake

        The recipe looks long because of the spices it includes, but it’s actually a very easy recipe to make. To save some time on baking day, mix the dry ingredients the day before! That’s what I did.

        Bready or Not: Ginger Chai Carrot Cake

        This cake is incredibly moist. It’s sweet and spicy, embodied with cozy heat courtesy of the candied ginger. Everything melds beautifully.

        Bready or Not: Ginger Chai Carrot Cake

        If you love carrot cake, make this cake. If you hate carrot cake, give this one a try. It just might convert you!

        Bready or Not: Ginger Chai Carrot Cake

        This carrot cake is packed with spices and sweetness, and will even convert carrot cake haters to the ways of this cake! Note that soured milk can be made using milk or half & half along with a few teaspoons of lemon juice or vinegar; let sit for 10 minutes to curdle, then use. Recipe modified from Bake from Scratch Magazine.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: cake, carrot
        Author: Beth Cato

        Equipment

        • 9x9 square pan

        Ingredients

        Cake

        • 1 1/2 cups all-purpose flour
        • 3/4 cup brown sugar packed
        • 1 1/2 teaspoons baking powder
        • 1 teaspoon baking soda
        • 1 teaspoon ground cardamom
        • 1 teaspoon ground cinnamon
        • 1/4 teaspoon kosher salt
        • 1/4 teaspoon ground ginger
        • 1/8 teaspoon ground cloves
        • 1/8 teaspoon ground pepper
        • 1/3 cup canola oil
        • 1/3 cup buttermilk or soured milk (see note), room temperature
        • 1 teaspoon vanilla extract
        • 2 large eggs room temperature
        • 9 ounces crushed pineapple drained
        • 2 cups grated carrots about 7 ounces
        • 1/2 cup golden raisins
        • 1/3 cup candied ginger finely chopped

        Glaze

        • 1 cup confectioners' sugar
        • 3 Tablespoons heavy whipping cream or half & half
        • candied ginger finely chopped

        Instructions

        • Preheat oven at 350-degrees. Line pan with heavy foil to fully covers bottom and sides; apply butter or nonstick spray.
        • In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cardamom, cinnamon, salt, ground ginger, cloves, and pepper.
        • Into the middle of the dry ingredients, pour in the oil, buttermilk, vanilla, and eggs. Mix in the pineapple, shredded carrot, raisins, and candied ginger. Pour batter into prepared pan.
        • Bake for 30 to 35 minutes, until a wooden toothpick inserted in the middle comes out clean. Let cool in pan for about 15 minutes, then use foil to lift it onto a rack. Continue to cool to room temperature, or place in fridge to completely chill.
        • Once cake is cool, combine the confectioners' sugar and cream to form a glaze. Drizzle over cake. Sprinkle extra candied ginger over the top. Slice and enjoy!

        OM NOM NOM!

          Read More

          Bready or Not Original: S’Mores Brownies

          Posted by on Mar 18, 2020 in Blog, Bready or Not, brownies, chocolate | Comments Off on Bready or Not Original: S’Mores Brownies

          Create luscious S’Mores in brownie-bar form with my original recipe for S’Mores Brownies!

          Bready or Not Original: S'Mores Brownies

          I had a jar of marshmallow fluff I wanted to use. I deliberated what to use it for and hit upon S’Mores Brownies, but to my surprise, I didn’t find an existing recipe that used jarred fluff. Time to make my own recipe!

          Bready or Not Original: S'Mores Brownies

          Using regular marshmallows to bake is delicious and all, but you also end up with caramelized, hollow sections. I wanted marshmallows to stay soft and gooey alongside the chocolate crumb. By golly, my idea worked!

          Bready or Not Original: S'Mores Brownies

          This is definitely a brownie for people who love chocolate. I loaded it with chocolate chips, inside and out. The graham cracker crumb and marshmallow complement it in a beautiful way.

          Bready or Not Original: S'Mores Brownies

          This will look messy as a batter. Marshmallow fluff is not the easiest stuff to work with. It’s lumpy and sticky. The good news is, as the pan bakes, the contents will even out. The resulting marble effect make it look as delicious as it tastes.

          Bready or Not Original: S'Mores Brownies

          Store these brownies in a sealed container for days–and they can be frozen for longer, too.

          Bready or Not Original: S'Mores Brownies

          This Bready or Not Original recipe melds jarred marshmallow fluff and graham cracker crumbs into brownies, creating luscious, portable S'Mores!
          Course: Dessert, Snack
          Cuisine: American
          Keyword: brownies, chocolate, marshmallow
          Author: Beth Cato

          Ingredients

          • 1/4 cup unsalted butter half cube
          • 2 cups semisweet chocolate chips divided
          • 1/2 cup white sugar
          • 2 eggs room temperature
          • 2/3 cup all-purpose flour
          • 1/2 teaspoon baking powder
          • 1/4 teaspoon salt
          • 7 ounces marshmallow fluff one jar
          • 1/2 cup graham cracker crumbs

          Instructions

          • Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with heavy foil and apply butter or nonstick spray.
          • In a microwave safe bowl, heat the butter and 1 cup of chocolate chips in brief bursts until fully melted and smooth; watch it carefully and stir well between each burst. Stir in the white sugar, followed by eggs, flour, baking powder, and salt.
          • Pour half the chocolate batter into the ready pan and spread into an even layer. Add small dollops of the marshmallow fluff across the top; it will be gloppy and sticky, so don't worry about getting it even.
          • Sprinkle graham cracker crumbs over the fluff and batter. Drop dollops of the rest of the chocolate batter on top along with the remaining 1 cup chocolate chips. Even out a bit, then use a butter knife or narrow spatula to swirl the layers together for a marbled effect. It may be mountainous in some areas but it will even out as it bakes.
          • Bake until the top is crinkled and edges are pulling away from the sides of the pan, about 25 to 30 minutes. Let cool at room temperature for an hour, then stash in the fridge for another few hours to completely cool.
          • Use the foil to lift the contents onto a cutting board to slice into bars. Store in a sealed container in fridge, waxed paper between stacked layers to prevent sticking. Keeps for up to three days, or freeze for later enjoyment.

          OM NOM NOM!

            Read More