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Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

Posted by on Mar 17, 2021 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | 0 comments

This is a pie like none I have made before: like a gigantic chewy oatmeal cookie with a spiced crust, embodied with a refreshing zing of whiskey.

Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

This Honey Oat Pie in a Cinnamon Pie Crust will blow your mind in the best of ways. Texture wise, it is moist and chewy without being soggy (be sure to use old-fashioned/rolled oats!).

Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

Flavor-wise, you taste the toasted oats, a wonderful mix of warm spices, and the freshness of the whiskey. There’s only a tablespoon and a half in there but the flavor of the whiskey still comes through.

Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

I used Jameson Irish Whiskey, in keeping with the origins of the original version of the recipe: the July/August issue of Bake from Scratch Magazine, my favorite food magazine these days.

Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

I imagine you can omit the whiskey from the recipe without it being detrimental to the taste or texture, but I haven’t tried that myself.

This is a great pie to have for breakfast (the alcohol’s effect burns off in baking), or snack, or dessert.

Bready or Not: Cinnamon Pie Crust

This basic pie crust comes together quickly and would complement many sweet pie recipes. Mix up, chill the dough for at least an hour (or freeze for much later), and you can form the crust and go from there! This makes enough dough for ONE pie shell. Modified from Bake from Scratch Ireland Issue July/August 2020.
Course: Breakfast, Dessert
Cuisine: American
Keyword: pie
Author: Beth Cato

Equipment

  • food processor
  • pie plate
  • plastic wrap

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 Tablespoons white sugar
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter 1 stick, cold, cut into chunks
  • 3 Tablespoons ice water plus more if needed

Instructions

  • In a large food processor, pulse together the flour, sugar, salt, and cinnamon. Add the butter pieces. Pulse until they are almond-sized, then add the ice water. Pulse until mixture can form a ball, adding a touch more water if needed to make it cohesive.
  • Turn out dough onto a lightly floured surface. Gently knead to shape into a disk. Tightly encase in plastic wrap and let chill in fridge for at least an hour, or up to a few days. Dough can also be frozen for up to two months.

OM NOM NOM!

    Bready or Not: Honey Oat Pie

    This rich and chewy nut-free pie is like an oversize oatmeal cookie with a pleasant zing of whiskey. That’s right, whiskey. Modified from Bake from Scratch Ireland Issue July/August 2020.
    Course: Breakfast, Dessert, Snack
    Cuisine: American, irish
    Keyword: alcohol, oats, pie
    Author: Beth Cato

    Equipment

    • pie plate
    • parchment paper
    • pie weights

    Ingredients

    • single-layer pie crust
    • 1 1/3 cups old-fashioned oats also called rolled oats
    • 2/3 cup brown sugar packed
    • 1 1/4 teaspoons kosher salt
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground nutmeg
    • 1/2 cup light corn syrup
    • 6 Tablespoons unsalted butter melted
    • 1/3 cup honey
    • 1 1/2 Tablespoons Irish whiskey such as Jameson
    • 2 teaspoons vanilla extract
    • 4 large eggs room temperature

    Instructions

    • Preheat oven at 400-degrees

    Prepare pie crust

    • Let pie dough soften at room temperature for 10 to 15 minutes. Lightly flour a surface and roll out dough to a 12-inch circle and transfer it to a 9-inch pie plate. Press into plate to shape, crimping edges as desired. Freeze crust until firm, about 15 minutes.
    • Drape a large piece of parchment paper over pie crust. Fill to the top with pie weights.
    • Bake crust until edges are turning golden, about 10 to 15 minutes. Carefully remove weights and parchment paper.
    • Bake crust an additional 10 minutes to set. Cover the edges with foil if it is getting brown too quickly. Set aside on rack to cool while the filling is assembled.

    Prepare filling

    • Reduce oven temperature to 350-degrees.
    • Line a rimmed baking pan with parchment paper. Place oats in pan.
    • Bake them until they are lightly toasted, about 10 minutes, giving them a stir or two during. Set them aside to cool.
    • Lower oven temperature again, this time to 325-degrees. Move the oven rack to the lower third of the oven.
    • In a big bowl, mix together the brown sugar, salt, ginger, and nutmeg. Add the corn syrup, melted butter, honey, whiskey and vanilla, making sure to scrape the bottom of the bowl. Add eggs one at a time, stirring well after each addition, and end by incorporating the oats until they are coated. Pour everything into the parbaked crust.
    • Bake until the filling is set and slightly puffed, about 40 minutes. Check on the pie about halfway and cover the edges the foil if they are getting too brown. The done pie will register at 200-degrees if checked with an instant thermometer.
    • Let pie cool completely on rack before slicing in. Store covered by foil in the fridge or at room temperature. Keeps for several days.

    OM NOM NOM!

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      Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

      Posted by on Feb 24, 2021 in beef, Blog, Bready or Not, cheese galore, main dish, pork, yeast bread | 0 comments

      Today’s Bready or Not is a 2-for-1 deal: a recipe for fast and easy pizza dough, followed by the process I use for  divvying up that dough to make small but thick cast iron pan pizzas.

      Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

      The basic dough recipe is modified from the great book Artisan Bread in 5 Minutes a Day. [Affiliate link] Yes, this dough really comes together in 5 minutes. It also keeps for up to 2 weeks AND can be frozen.

      Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

      The method for making mini pizzas in a skillet is one I practiced a few times several years ago, then made a LOT during 2020 as my husband was working from home more often. I perfected it to the point where I had to write it down–and share here.

      Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

      The pan pizza recipe is pretty much an outline to show the timing on the shaping, rise, and crust-cooking, but the ingredients are all up to you!

      Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

      Bready or Not: 5 Minute Artisan Pizza Dough

      This makes enough pizza dough for a large pizza or 3 10-inch ‘pan’ style pizza. The dough is ready to use after only a few hours, and will keep in the fridge for as long as two weeks. Modified from the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois.
      Course: Main Course
      Cuisine: American, Italian
      Keyword: pizza, yeast bread
      Author: Beth Cato

      Ingredients

      • 1 1/3 cups warm water
      • 2 Tablespoons olive oil
      • 1/2 Tablespoon white sugar
      • 3 1/4 cups all-purpose flour
      • 3/4 Tablespoon kosher salt
      • 2 teaspoons pizza seasoning or Italian seasoning, optional
      • 2 1/4 teaspoons active yeast or one packet store-bought active yeast

      Instructions

      • Place the water, olive oil, and sugar in a big mixing bowl, stand mixer, or food processor. Add the flour, salt, and seasoning, if using. Start mixing together, then sprinkle in the yeast. Mix until just combined.
      • Keep in same bowl, if desired, or transfer to another bowl that is greased. Loosely cover top with plastic wrap or towel and let dough rise at room temperature until it flattens out on top, about two hours.
      • Dough can be used now but is much easier to handle when cold. Refrigerate in a non-airtight container and use within two weeks. Dough can also be frozen in freezer bags, for up to a month, and defrosted later in the fridge.

      OM NOM NOM!

        Bready or Not Original: Cast Iron Pan Pizzas

        About a 2-pound batch of dough, such as the 5 Minute Artisan Dough recipe on Bready or Not, will make three hearty personal pan pizzas in a 10-inch cast iron pan. This process takes about 45 minutes. The remaining dough can keep in the fridge for about 2 weeks.
        Course: Main Course
        Cuisine: American, Italian
        Keyword: beef, cheese, pizza, pork, yeast bread
        Author: Beth Cato

        Equipment

        • 10-inch cast iron skillet

        Ingredients

        • handful pizza dough
        • olive oil
        • desired toppings and seasonings

        Instructions

        • Preheat oven at 450-degrees. Add about a tablespoon of olive oil to a cast iron skillet and place the pan in the oven to heat up.
        • Grab a good handful of pizza dough, or as much as desired to bake today. Oil a small space of counter or table as well as hands, and gently stretch and press out the dough to a rough circle. If it tears, patch with other pieces of dough as best possible. Let dough rest for about 20 minutes.
        • By this time, the oven should have preheated. Use a potholder to pull out the skillet. Carefully swirl the hot oil in the pan to coat the bottom and set pan down on a safe surface. Carefully, again, place the dough in the pan.
        • Bake crust for 6 to 10 minutes, until it is set. Pull out of oven and add desired toppings.
        • Put pizza in oven for another 6 to 10 minutes, until crust is golden and toppings are cooked to desired level. Let pizza cool for about 10 minutes, then slide onto a plate or other surface to slice and eat.
        • OM NOM NOM!
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        Bready or Not Original: S’mores Cake Mix Bars

        Posted by on Feb 17, 2021 in Blog, blondies, Bready or Not, cake mix, chocolate, cookies | 0 comments

        Cake mix is fantastic ingredient to keep in the pantry for a quick-fix dessert. It’s easy to doctor into something extraordinary, such as with these S’mores Cake Mix Bars.

        Bready or Not Original: S'mores Cake Mix Bars

        This is a treat that doesn’t taste like cake mix at the end. It’s just sweet and wonderful, courtesy of the lovely combination of ingredients.

        Bready or Not Original: S'mores Cake Mix Bars

        I used ready-made graham crackers crumbs here, but really, you could probably use various kind of vanilla cookies, smashed, to mix in. Vanilla wafers or even Golden Oreos would be good substitutes.

        Bready or Not Original: S'mores Cake Mix Bars

        I love bar recipes like this where ingredients are swirled together at the end. There is something visually delightful about that marbled look.

        Bready or Not Original: S'mores Cake Mix Bars

        Be sure that when these bars are sliced, they are stores with waxed paper between the layers. Marshmallow makes things a bit sticky! And delicious.

        Bready or Not Original: S'mores Cake Mix Bars

        Bready or Not Original: S’mores Cake Mix Bars

        This original Bready or Not recipe uses cake mix for a quick-fix delicious dessert that doesn’t at all taste like cake mix. It’s just plain delicious.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: bars, cake mix, chocolate, marshmallow
        Author: Beth Cato

        Equipment

        • 9×13 pan
        • waxed paper

        Ingredients

        • 1 box white cake mix or yellow cake mix or French Vanilla
        • 1/2 cup unsalted butter 1 stick, melted
        • 1 teaspoon vanilla extract
        • 2 eggs room temperature
        • 1 cup semisweet chocolate chips
        • 7 ounce marshmallow fluff jar
        • 1/2 cup graham cracker crumbs

        Instructions

        • Preheat oven at 350-degrees. Line a 9×13 casserole pan with foil and apply nonstick spray or butter.
        • In a large bowl, mix together the cake mix, butter, vanilla extract, and eggs until no dry crumbs remain. Fold in the chocolate chips.
        • Pour batter into the prepared pan and even out surface. Add the graham cracker crumbs in little piles scattered across the top. Use a butter knife to partially swirl the crumbs into the dough. Add dollops of marshmallow fluff across the top. Again, swirl the marshmallow into the dough, coating it with graham crackers in the process. Don’t combine everything too much–there should still be visible swirls and varied textures.
        • Bake at 350-degrees for 20 to 25 minutes, until edges are golden and contents look set.
        • Completely cool at room temperature or speed process in the fridge. Use foil to lift the contents onto a cutting board. Slice into bars. Store in a sealed container with waxed paper between the stacked layers.

        OM NOM NOM!

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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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