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Bready or Not Original: Blueberry Yogurt Bundt Cake

Posted by on Oct 25, 2023 in Blog, blueberry, Bready or Not, breakfast, cake | Comments Off on Bready or Not Original: Blueberry Yogurt Bundt Cake

This Blueberry Yogurt Bundt Cake is really, really good, people. It has a soft, tender crumb and loads of fruit inside.

Bready or Not Original: Blueberry Yogurt Bundt Cake

Plus, there’s some flexibility to the recipe. You can use Greek yogurt in vanilla or plain (you want it thick, not runny), or go with sour cream or crème fraiche.

Bready or Not Original: Blueberry Yogurt Bundt Cake

You can flex with the berries, too. I used a mixture of frozen (not thawed) and fresh berries. If you use fresh berries, make sure they are washed and thoroughly dry. I had the fresh and frozen mixed in both layers within the cake.

Bready or Not Original: Blueberry Yogurt Bundt Cake

This is the kind of bundt that is nicely sweet, not heavily so. This would be a showstopper for a breakfast or brunch for company, but is also divine as a dessert.

Bready or Not Original: Blueberry Yogurt Bundt Cake

Use fresh or frozen fruit, or a mix, in this luscious cake! This is the kind of cake that is nicely sweet, not heavily so. This would be a showstopper for a breakfast or brunch for company, but is also divine as a dessert.
Course: Breakfast, Dessert, Snack
Author: Beth Cato

Equipment

  • large bundt pan
  • nonstick spray

Ingredients

Cake batter

  • 3/4 cup unsalted butter (1 1/2 sticks) room temperature
  • 1 1/2 cups white sugar
  • 4 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vanilla Greek yogurt or plain yogurt or sour cream, or crème fraiche

Filling

  • 1/4 cup brown sugar packed
  • 1 Tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 cups fresh or frozen blueberries or a mix

Glaze

  • 1 cup confectioners' sugar plus more if needed
  • 1 to 3 Tablespoons half & half or milk plus more if needed

Instructions

  • Preheat oven at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray. If using fresh blueberries, wash them and gently pat them dry with paper towels, picking out any stems.
  • In a large mixer bowl, beat the butter and sugar until light and fluffy, about 5 to 7 minutes. Add eggs one at a time followed by the vanilla.
  • In another bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture alternatively with the yogurt. Scrape the bottom of the bowl a few times during the process.
  • In a small bowl, mix together the dry ingredients for the filling: brown sugar, flour, and cinnamon.
  • Spoon about a third of the batter into the bundt pan. Sprinkle about half the dry filling mix over the top. Sprinkle about half the berries over this layer.
  • Repeat the process. Spoon about a third of the batter to cover the blueberries. Distribute the rest of the dry mix around the ring, followed by the blueberries. Top with the remaining batter. Use a spoon or uneven spatula to even it out across the top.
  • Bake for 55 to 65 minutes, until a toothpick plunged into the middle of the cake comes out free of crumbs. Cool for 20 minutes in pan, then carefully invert onto a cooling rack. Cool completely to room temperature.

Mix the glaze

  • Stir together the confectioners' sugar and 2 Tablespoons of half & half or milk. The glaze needs to be thick so that it doesn't all run off. Add more sugar or milk, as necessarily, to get a thick glaze that can just dribble. Spoon over the domed top of the cake. Let set at least 20 minutes or place in fridge. Slice and serve. Store cake under a cake dome, within plastic wrap, or in individual slices encased in plastic wrap. As individual slices, it can be frozen for later enjoyment.

OM NOM NOM!

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    Bready or Not Original: Swirled Cookie Butter Brownie Bars

    Posted by on Oct 18, 2023 in biscoff spread, Blog, blondies, Bready or Not, brownies, cheese galore, chocolate, cookies | Comments Off on Bready or Not Original: Swirled Cookie Butter Brownie Bars

    These Swirled Cookie Butter Brownie Bars are thick and luscious with just the right balance of chocolate and cookie dough flavors.

    Bready or Not Original: Swirled Cookie Butter Brownie Bars

    If you’re one of those people who had just to discover the joys of cookie butter–you’re in for a treat! Think cookies blended with oil to create a spreadable mass just like peanut butter. There is nothing healthy about it, but it tastes like cookie dough. You can find it at Trader Joe’s as Speculoos and at other stores as Biscoff or as a generic.

    Bready or Not Original: Swirled Cookie Butter Brownie Bars

    Cookie butter can pretty much replace peanut butter in any recipe, or even on something as simple as a sandwich. Here, it’s great swirled in with brownie batter. Chocolate and cookie dough, ever the perfect combination.

    Bready or Not Original: Swirled Cookie Butter Brownie Bars

    Since the swirl-in includes cream cheese, be sure to refrigerate these after they’ve baked and cooled. They are divine straight from the fridge!

    Bready or Not Original: Swirled Cookie Butter Brownie Bars

    These gorgeously-swirled bars infuse the gentle flavor of cookie butter with rich brownies, a perfect combination.
    Course: Dessert, Snack
    Keyword: brownies, cookie butter, cookies, cream cheese
    Author: Beth Cato

    Equipment

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

    Ingredients

    Brownie base

    • 3 large eggs room temperature
    • 1 cup unsalted butter (2 sticks) melted
    • 2 teaspoons vanilla extract
    • 2 cups white sugar
    • 1 1/4 cups all-purpose flour
    • 3/4 cup baking cocoa sifted
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup milk chocolate chips

    Cookie butter swirl-in

    • 2 boxes cream cheese (8 ounces each) softened
    • 1/2 cup creamy cookie butter
    • 1/4 cup white sugar
    • 1 large egg room temperature
    • 2 Tablespoons milk

    Instructions

    • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray.
    • In a big bowl, beat together eggs, butter, and vanilla. In another bowl, combine the brownie dry ingredients and gradually add them to the egg mix. Fold in the chocolate chips. Set aside 1 cup of the brownie batter for the topping. Scoop the rest into the prepared pan and use an uneven spatula to even it out.
    • In another bowl, beat together the cream cheese blocks, cookie butter, and sugar. Once that is blended, add the egg and milk. Use an uneven spatula to spread the mixture in a thin layer across the top of the brownie batter in the pan. Dollop the reserved brownie batter on top. Use the tip of the uneven spatula or a butter knife to create swirls.
    • Bake pan for 35 to 40 minutes, until the very middle passes the toothpick test. Cool on a wire rack for an hour, then place in fridge to completely chill. Use the foil to lift the contents onto a cutting board. Slice up and store in a sealed container in the fridge. Keeps for at least 3 days.

    OM NOM NOM!

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      Recent Publications and Promo Stuff

      Posted by on Oct 13, 2023 in anthology:nonfiction, anthology:story, Blog, podcast, Thousand Recipes for Revenge | Comments Off on Recent Publications and Promo Stuff

      Someday, I’ll feel like I am no longer playing catch-up from the move. Today is not that day.

      I’m doing such much-belated updating on my Bibliography page. In particular, the sections for short stories, interviews, guest blogs, and podcasts. The poetry section needs many new entries and will be done soon.

      Short Stories

      “Apocalypse Playlist” (reprint), The Big Book of Cyberpunk
      Birds of London,” Abyss & Apex
      “Monsters of the Places Between,” Stupefying Stories #24
      “Believe Nothing Said by Clouds,” Stupefying Stories Showcase

      Interview

      6 Books with Beth Cato at Nerds of a Feather
      eSpec Books interviews Beth Cato, contributor to Other Aether: Tales of Global Steampunk

      Guest Blogs

      Scalzi’s Big Idea: A Thousand Recipes for Revenge
      My Favorite Bit from A Thousand Recipes for Revenge

      Podcasts

      H. P. Lovecast Podcast – Ep 22 – Tom Starita and Beth Cato
      Russ’s Rockin’ Rollercoaster Ep #97– The Writer’s Chair: How to Build Magic Systems in Genre Fiction featuring AARON ROSENBERG, BETH CATO and SHERRI COOK WOOSLEY
      “Headspace” reprint, CatsCast (only subscribers have access to full content)

      #SFWAPro

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      Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

      Posted by on Oct 11, 2023 in Blog, Bready or Not, side dish, yeast bread | Comments Off on Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

      These Portuguese Sweet Rolls come together fast thanks to a bread machine. The resulting bread is sweet, flaky, and perfect to go with any meal–though as a born Central Californian, I have to recommend serving alongside tri-tip!

      Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

      I grew up surrounded by a vibrant Portuguese community. That meant a lot of awesome food, like linguica on Me-N-Eds pizza, and rounds of sweet bread on the counter at Boston Pizza. We didn’t have a lot of money, so when we could grab that bread loaf, it was a real treat!

      Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

      As with most any bread, these rolls are great to freeze and eat later. The fresher they are when you freeze them, the fresher they’ll still taste when you warm them up later!

      Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

      Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

      The convenient sweet rolls are the perfect accompaniment for many meals!
      Course: Bread, Side Dish
      Keyword: yeast bread
      Servings: 23 rolls
      Author: Beth Cato

      Equipment

      • bread machine
      • 2 1/2-inch cutter
      • rimmed baking sheet
      • plastic wrap

      Ingredients

      • 1 cup half & half
      • 1/2 cup water
      • 1/3 cup melted butter 80 ml
      • 1/2 cup white sugar
      • 2 large eggs
      • 1 1/2 teaspoons sea salt
      • 4 cups white bread flour plus more
      • 2 teaspoons instant dry yeast or bread machine yeast

      Instructions

      • Place the half & half and water in a liquid measuring cup and gently warm in a microwave-safe cup in microwave to reach 100-110 degrees.
      • Follow bread machine directions for loading ingredients into the bucket; for most, that means liquids first. Stir together the half & half, water, butter, and sugar. That should lower the temperature enough to make it safe to add the eggs (you don’t want them scrambled!); stir those in to break the yolks. Add the salt, flour, and yeast. Start the machine on the DOUGH cycle.
      • Check on it once it starts mixing. If the mixture looks runny, add spoonfuls of flour until it comes together; if it’s too thick, add a touch of warm water. Let the cycle finish.
      • Grease a rimmed baking sheet with nonstick spray or butter.
      • Lightly flour a flat surface. Pat out the dough to be about 1/2-inch thick. Use cutter to slice dough into rounds; place rounds spaced out just a touch on the greased pan. Press dough scraps together as much as possible, and bring together into more rounds. Loosely cover baking sheet with plastic wrap and set in a warm place to rise for about 45 minutes.
      • Near the end of the second rise, as the rolls begin to look puffy, preheat oven at 350-degrees. Discard plastic wrap.
      • Bake rolls for 17 to 20 minutes, until they are golden across the top. Let cool a few minutes before pulling apart to enjoy.
      • Rolls may be eaten fresh, or will keep in a sealed bag at room temperature for a day or two. They can also be frozen right after initially cooling, and thawed later for later enjoyment. They can be eaten at room temperature but are even better warmed up.

      OM NOM NOM!

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        Bready or Not Original: Pumpkin Spice Sugar Cookies

        Posted by on Oct 4, 2023 in Blog, Bready or Not, cookies, pumpkin | Comments Off on Bready or Not Original: Pumpkin Spice Sugar Cookies

        Pumpkin Spice Sugar Cookies! These are simple, delicious classic cookies, with warm spices inside and out.

        Bready or Not Original: Pumpkin Spice Sugar Cookies

        These were among the last cookies I made in Arizona as I was frantically trying to use up my remaining butter and eggs. I thought I had everything figured out, and then I realized (after I made the dough) that I’d already packed up all of my rolling pins. Whoops. Therefore, I used good ol’ arm muscle to flatten the dough, and I ended up satisfied with how they turned out!

        Bready or Not Original: Pumpkin Spice Sugar Cookies

        That said, don’t be like me. Make your life easier and use a rolling pin! You’ll get more consistent cookies, for sure.

        Bready or Not Original: Pumpkin Spice Sugar Cookies

        Bready or Not Original: Pumpkin Spice Sugar Cookies

        These are classic butter and spice cookies, crisp yet chewy, great for autumn or year-round.
        Course: Dessert, Snack
        Keyword: cookies
        Servings: 55 cookies
        Author: Beth Cato

        Equipment

        • plastic wrap
        • parchment paper
        • Rolling Pin
        • 2 1/2-inch round cookie cutter
        • cooling rack

        Ingredients

        Cookie dough

        • 1 cup unsalted butter (2 sticks) room temperature
        • 2 cups white sugar
        • 2 large eggs room temperature
        • 2 3/4 cups all-purpose flour
        • 2 Tablespoons pumpkin pie spice

        Topping

        • 1/2 cup white sugar
        • 1/2 Tablespoon ground cinnamon

        Instructions

        • In a large bowl, cream together butter and sugar until they are light and fluffy. Add the eggs. Gradually mix in the flour and pie spice. Roughly divide the dough in half, flattening each portion into a disc, and wrap in plastic wrap. Tuck into the fridge overnight.
        • Let dough sit out about 20 minutes to warm up enough to roll out. Preheat oven at 350-degrees. Prepare a large cookie sheet with parchment paper. Place the topping ingredients in a bowl and stir to combine.
        • On a lightly floured flat surface, roll out one disc of cookie dough to 1/4-inch thickness. Portion out using the cookie cutter. Press the top of each round into the topping mix and then set, spaced out, on prepared cookie sheet.
        • Bake for 10 to 12 minutes, until cookies ae set. Let sit on sheet for a few minutes, then transfer to a cooling rack. Repeat process with remaining dough, reassembling scraps to create more cookies. Store cookies in a sealed container at room temperature.

        OM NOM NOM!

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          Bready or Not Original: Marble Swirl Bundt Cake

          Posted by on Sep 27, 2023 in Blog, Bready or Not, breakfast, bundt, cake, maple | Comments Off on Bready or Not Original: Marble Swirl Bundt Cake

          This Marble Swirl Bundt Cake is not only delicious but pretty, as it contains a light and dark swirl inside!

          Bready or Not Original: Marble Swirl Bundt Cake

          Spices are the prevalent flavor through the darker portions of the cake, with the pale portions plain and sweet in balance.

          Bready or Not Original: Marble Swirl Bundt Cake

          There are a lot of ingredients in this cake, though the assembly is straightforward. Save yourself some effort at baking time by combining the spice ingredients a day ahead!

          Bready or Not Original: Marble Swirl Bundt Cake

          Bready or Not Original: Marble Swirl Bundt Cake

          This delicious bundt cake contains swirls of light and dark! The cake is soft and tender, perfect for a breakfast, brunch, or dessert.
          Course: Breakfast, Dessert, Snack
          Keyword: bundt cake, cake, maple
          Author: Beth Cato

          Equipment

          • large bundt cake pan
          • nonstick spray with flour or regular nonstick spray

          Ingredients

          • 2 2/3 cup all-purpose flour
          • 4 teaspoons baking powder
          • 1/2 teaspoon salt
          • 4 large eggs room temperature
          • 2 cups white sugar
          • 1 1/3 cup almond milk or regular milk
          • 1/2 cup unsalted butter melted
          • 1/3 cup canola oil
          • 1/4 cup maple syrup
          • 2 teaspoons instant espresso powder or unsweetened cocoa powder (sifted)
          • 2 teaspoons ground cinnamon
          • 1 teaspoon ground allspice
          • 1 teaspoons ground cloves
          • 1 teaspoon ground nutmeg

          Instructions

          • Move rack to lower 1/3 of oven; set to preheat at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray, preferably a baking spray with flour.
          • In a medium bowl, combine flour, baking powder, and salt. Set aside. In a big mixing bowl, place eggs, sugar, milk, butter, and oil, beating until creamy yellow. Gradually mix in the dry ingredients, but reserve the empty bowl to one side. Scrape the bowl of batter as needed, mixing until it is smooth.
          • Measure out 3 cups of the batter into the reserved bowl. Add the maple syrup, espresso powder or cocoa, cinnamon, allspice, cloves, and nutmeg, whisking until smooth.
          • Pour half the plain batter into the greased pan. Top with half the spiced batter, spreading to the sides. Draw a butter knife through the layers, swirling up and down and around. Pour the remaining batters into the pan, repeating the swirl process with the butter knife.
          • Bake bundt cake for 45 to 50 minutes. The top should feel dry and the middle should pass the toothpick test. Let cool in pan for 1 hour, then carefully invert onto a cooling rack; if any chunks stick to the pan, try to nestle them back into place on the cake.
          • Finish cooling. Slice into wedges. Store under a cake dome or otherwise wrapped; individual slices can also be wrapped in plastic.

          OM NOM NOM!

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