Bready or Not: Almond Olive Oil Bundt Cake

Posted by on Jan 11, 2023 in Blog, Bready or Not, breakfast, bundt, cake, nutty | 0 comments

The second week of 2023, and we’re beginning in proper form with a cake. An Almond Olive Oil Bundt Cake.

Bready or Not: Almond Olive Oil Bundt Cake

This cake isn’t as super-sweet as many. Instead, the olive oil and almonds are what comes through beautifully in the crumb. The glaze finishes things off, and the crunch of slices almonds adds a nice textural contrast.

Bready or Not: Almond Olive Oil Bundt Cake

This is the kind of bundt cake that works well for breakfast, brunch, snack, or dessert. It also works for any season of the year.

Bready or Not: Almond Olive Oil Bundt Cake

Modified from a Pompeiian Olive Oil ad.

Bready or Not: Almond Olive Oil Bundt Cake

This Almond Olive Oil Bundt Cake isn’t as super-sweet as some bundt cakes, so the glaze adds a wonderful touch. Modified from a Pompeiian Olive Oil ad.
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: almond, bundt cake, cake
Author: Beth Cato

Equipment

  • 10 or 12 cup bundt pan
  • cooking spray with flour
  • cooling rack

Ingredients

Cake

  • 2 1/2 cups all-purpose flour
  • 3/4 cup almond flour sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups white sugar
  • 4 large eggs room temperature
  • 1 cup extra virgin olive oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/2 cup unsweetened vanilla almond milk or plain almond milk

Glaze

  • 1 1/2 cups confectioners’ sugar
  • 2 to 3 Tablespoons milk or half & half
  • sliced almonds optional

Instructions

  • Preheat oven at 325-degrees. Apply baking spray with flour on the interior of the bundt pan.
  • In a small bowl, combine flour, almond flour, baking powder, and salt. Set aside.
  • In a big mixing bowl, beat together sugar and eggs until they are thick and yellow, about three minutes. Slowly mix in olive oil until smooth, followed by vanilla and almond extracts. Mix in the dry ingredients alternatively with the almond milk, making sure to scrape the bottom of the bowl.
  • Pour the batter into the pan and smooth out the top. Bake until the middle passes the toothpick test, about 50 to 60 minutes.
  • Transfer to a rack to cool for 15 minutes, then invert cake onto the rack to completely cool.
  • Make the glaze. Beat together the confectioners' sugar and milk to make a thick glaze. Drizzle over the top so it oozes down the sides. If desired, top with a sprinkle of sliced almonds. Let glaze set for about 20 minutes. Slice in and enjoy!

OM NOM NOM!

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    Bready or Not Original: Khachapuri

    Posted by on Jan 4, 2023 in Blog, Bready or Not, cheese galore, yeast bread | 0 comments

    Let’s start the new year in cheesy fashion! Here’s my take on khachapuri, aka Georgian cheese bread. It’s pretty much the ultimate dish if you like bread and cheese.

    Bready or Not Original: Khachapuri

    This is an original recipe, which I made from studying about four other recipes. I have no way of knowing if this, or the recipes I pull from, are authentic. Really, they can’t be. Those of us in the US likely can’t get the real-deal cheeses, but I did try to go more authentic than some of the other recipe suggestions.

    Bready or Not Original: Khachapuri

    Butterkäse is carried by some supermarkets in the US, especially the Roth brand out of Wisconsin. If you can’t find that, go for a good melter like mozzarella or havarti.

    Bulgarian feta is moister than typical domestic fetas and also doesn’t have as strong of a salty flavor. I’ve found that it is regularly carried in Grocery Outlets in California and in larger Asian/European grocery stores. Can’t find it? Go for another moist feta.

    Bready or Not Original: Khachapuri

    Traditional Khachapuri is topped with an egg. Mine is not, because my husband hates eggs. I knew he wouldn’t even want to see a runny egg on my portion!

    I include advice on reheating leftovers as well. I can testify that this dish reheats beautifully in the oven.

    Bready or Not Original: Khachapuri (Georgian Cheese Bread)

    This wondrous food is essentially a bread boat filled with cheese. Make this for several people, or plan on leftovers–the bread is soft and dense, and the cheese is rich! Makes two khachapuri.
    Course: Main Course
    Cuisine: Georgian
    Keyword: cheese, yeast bread
    Servings: 4
    Author: Beth Cato

    Equipment

    • food scale
    • parchment paper
    • pizza stone

    Ingredients

    Dough

    • 1/4 cup milk
    • 1/2 cup water
    • pinch sugar
    • 1 teaspoon active dry yeast
    • 1 3/4 cups all-purpose flour plus more for dusting
    • 1 1/4 teaspoon kosher salt

    Filling

    • 9 ounces butterkäse also known as butter cheese, shredded (substitute mozzarella or havarti)
    • 7 ounces Bulgarian feta broken apart with fork (substitute other moist feta)
    • 1 large egg room temperature
    • 2 large eggs for topping, optional
    • fresh basil or other chopped herbs or red pepper flakes for topping, optional

    Instructions

    To make the dough

    • Warm the milk and water together, in the microwave or on the stove, to about 110-degrees. Transfer it to a large mixing bowl. Stir in sugar and yeast. Let stand about 10 minutes to start bubbling; if the room is cold, cover the bowl with plastic wrap or a towel to encourage warmth.
    • Add the flour and salt to the bowl. Beat using a dough hook for about five minutes, or longer if by hand, to form a soft dough. Move to a larger greased bowl and cover, letting rise for an hour to an hour and a half.

    Shape and fill the khachapuri

    • Combine the two cheeses in a bowl. Mash in the egg to completely incorporate.
    • Lightly flour a work surface. Turn out the dough onto the surface, dividing in half. Form each into a round; set one aside. Use a rolling pin to extend a piece of dough to be about ten inches across. Lift it onto parchment paper. Repeat with the other piece of dough, either fitting onto the same parchment or a second piece.
    • Spoon half the cheese mixture into the middle of a bread sheet, spreading out to about an inch from the edge. Fold the bare edge over to meet the cheese, shaping it into a cheese canoe, pinching the ends together and twisting to seal. Repeat with the second half.
    • Preheat oven at 450-degrees and place pizza stone in oven to heat up. Let khachapuri rise for 30 minutes.
    • Carefully pull out the pizza stone. Use parchment to lift khachapuris onto the stone. Bake for 12 minutes. If adding the traditional cracked egg to top each piece, then do so now. In any case, turn around khachapuri and bake for another 4 minutes. Crust should be browned with cheese fully melted.
    • Let set for 10 minutes. If desired, add chopped basil, red pepper flakes, or other herbs. Serve!

    OM NOM NOM!

      Notes

      To heat up leftover khachapuri, preheat oven at 475-degrees. Wrap khachapuri in foil. Bake for 20 minutes, then check. Pull back foil to cover crust to reduce browning it too much, then bake another 5 to 10 minutes, until cheese is soft and gooey in the middle.
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      Bready or Not Original: Quick Maple Cookie Fudge Redux

      Posted by on Dec 28, 2022 in Blog, Bready or Not, chocolate, cookies, fudge, maple, no-bake dessert, nutty | 0 comments

      Let’s finish off the year 2022 by reviving a recipe first on Bready or Not in 2016: Maple Cookie Fudge!

      Bready or Not Original: Quick Maple Cookie Fudge Redux

      This is a shortcut fudge without any need of a candy thermometer or stress. I like to use the microwave, but you can use the stovetop if you want. You can keep the maple cookies chunky, if you desire, or grind everything to crumbs–your choice! I actually like some small chunks mixed in for texture.

      Bready or Not Original: Quick Maple Cookie Fudge Redux

      The maple flavor is nice and consistent here, not cloying, while the marshmallow fluff grants the texture some extra oomph. The nuts add an extra flavor and crunch, but you can omit them if you want.

      Bready or Not Original: Quick Maple Cookie Fudge Redux

      This maple cookie fudge is just about perfect if you ignore the pesky nutritional side of things.

      Bready or Not Original: Quick Maple Cookie Fudge

      This Bready or Not Original uses maple crème cookies as the base of a fantastic microwave fudge. The fudge should be stored in the fridge, but also keeps very well at room temperature for parties and potlucks.
      Course: Dessert
      Keyword: chocolate, maple, no bake, quick fudge
      Author: Beth Cato

      Equipment

      • 9×13 pan
      • aluminum foil
      • nonstick spray or butter

      Ingredients

      • 3 cups white chocolate chips
      • 12.3 ounces maple crème cookies crushed/chopped/maimed, about 20 cookies
      • 7 ounces marshmallow fluff
      • 14 ounces sweetened condensed milk
      • 1 teaspoon maple flavor
      • 1 teaspoon vanilla extract
      • 1/2 cup chopped nuts walnuts, pecans, macadamias, etc

      Instructions

      • Prepare a 9×13 pan by lining it with foil and applying nonstick spray.
      • Either in microwave or on stovetop, carefully melt chocolate with sweetened condensed milk and marshmallow cream. If microwaving, do it in short bursts because it can burn fast! Stir often.
      • When the mix is smooth, add the maple flavor and vanilla. Fold in the maple cookies and nuts. Pour fudge into the prepared pan. Use an uneven spatula to smooth out the top.
      • Refrigerate at least 3 hours, until the fudge is firm. Cut into bite size pieces. Keep stored in fridge between layers of wax paper. Unlike some other quick fudges, this will keep well for hours at room temperature.

      OM NOM NOM!

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        Bready or Not: Sugar-Dipped Butter Cookies

        Posted by on Dec 21, 2022 in Blog, Bready or Not, cookies | 0 comments

        These Sugar-Dipped Butter Cookies are an absolute classic. Easy to make. Nothing fancy. Great to make with kids.

        Bready or Not: Sugar-Dipped Butter Cookies

        As simple as these cookies are, this recipe suggests a fantastic technique that will be great to apply to other recipes: shape the dough ball, then dip it into water, then dip it in the colored sugar. This gets the sugar to adhere beautifully.

        Bready or Not: Sugar-Dipped Butter Cookies

        One thing I love about these cookies is that you can mix up the sugar dependent on the season. Making them for Christmas? Go red and green. Make them for a sports gathering? Use team colors. Make them for a birthday? Use favorite colors.

        Bready or Not: Sugar-Dipped Butter Cookies

        Really, this is a recipe that has fun dough, and is a fun one to make all the way through. Plus, the cookies are tasty, especially with some milk, coffee, or tea.

        Bready or Not: Sugar-Dipped Butter Cookies

        This classic, kid-friendly cookie recipe is fun and easy, perfect for little helpers. This is a great opportunity to bring out colored sugars to make the cookies festive for holidays or sports gatherings! Makes about 40 cookies using a teaspoon scoop.
        Course: Dessert, Snack
        Keyword: cookies
        Servings: 40 cookies
        Author: Beth Cato

        Equipment

        • teaspoon scoop
        • baking sheet
        • parchment paper

        Ingredients

        • 1 cup white sugar
        • 3/4 cup unsalted butter (1 1/2 cubes) room temperature
        • 1 large egg room temperature
        • 2 cups all-purpose flour
        • 1 teaspoon baking powder
        • 1/4 teaspoon salt
        • 1/3 cup colored sugar
        • water

        Instructions

        • Preheat oven at 375-degrees. Line baking sheet with parchment paper.
        • Beat together white sugar and butter until creamy. Add egg. Mix in flour, baking powder, and salt.
        • Place colored sugar in a bowl. Put a small amount of water in a saucer.
        • Shape dough into 1-inch balls. Dip top of ball in water, then in sugar. Place colorful side-up on baking sheet, spaced out.
        • Bake for 10 to 12 minutes, until set with golden edges. Let cool on a rack, then pack into a sealed container.

        OM NOM NOM!

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