Bready or Not: Coffee Cookie Bars
These Coffee Cookie Bars are infused with coffee flavor inside and out, the perfect complement to the chewy sweetness of the bars.
If the caffeine doesn’t give you a boost, the sugar will. These bars are not only sweet, but tend to caramelize along the edges and bottom. That means you need to be careful that the foil doesn’t adhere!
These bars are great for a breakfast, snack, or dessert.
Modified from Better Homes & Gardens Christmas Cookies 2021.
Bready or Not: Coffee Cookie Bars
Equipment
- 9×13 pan
- aluminum foil
- nonstick spray
- pastry brush
Ingredients
- 14 ounces sweetened condensed milk
- 1 Tablespoon espresso powder plus 2 teaspoons
- 1 Tablespoon milk or almond milk
- 1 cup unsalted butter (2 sticks) melted
- 2 large eggs room temperature
- 1 1/4 cups brown sugar packed
- 1/2 cup white sugar
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
- In a small bowl, mix together the sweetened condensed milk and 1 Tablespoon espresso powder. Set aside 1/4 cup of this mixture.
- In a big bowl, mix together the milk and the remaining 2 teaspoons espresso powder. Add the melted butter, eggs, both sugars, and vanilla, mixing well. Follow up with the flour, baking soda, and salt, scraping the bottom of the bowl to make sure everything is combined. Set aside 1 cup of the dough.
- Place the bulk of the dough in the bottom of the prepared pan and even out with hands. Pour the larger amount of the sweetened condensed milk mixture over the top and spread out evenly. Crumble the reserved 1 cup of dough over the top.
- Bake for 25 to 30 minutes, until set. Immediately brush the reserved 1/4 cup of sweetened condensed milk/espresso powder over the top. Cool completely.
- Lift onto cutting board to slice into bars. Be wary that caramelization may make the base quite sticky, so make sure no foil adheres to the bars. Store in a sealed container at room temperature.
OM NOM NOM!
Bready or Not: Raspberry-Chocolate Chip Mini Loaves
These Raspberry-Chocolate Chip Mini Loaves are an easy make-ahead breakfast, brunch, or dessert. Use fresh or frozen raspberries–I used frozen!
I have a Pampered Chef Stoneware loaf pan that I swore I’d use more often because I bothered to haul the big thing from Arizona. It has spaces for four small loaves. This recipe can be made with that kind of pan, or use 8 1/2 by 4 1/2-inch disposable pans. The individual pans, with a tasty baked treat inside, are great for gift-giving!
Use any kinds of chocolate chips with this recipe, or a mix. Flavor-wise, I’d prefer white chocolate here, but brown chips or chunks certainly look better for pictures.
Modified from a muffin recipe at King Arthur Flour.
Bready or Not: Raspberry-Chocolate Chip Mini Loaves
Equipment
- Mini loaf pan with four spaces or 4-count 8 1/2 by 4 1/2 disposable pans
- nonstick spray
Ingredients
Topping
- 1/2 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 teaspoon cinnamon
- pinch salt
- 3 Tablespoons unsalted butter melted
- 1/4 teaspoon pure vanilla extract
Batter
- 8 Tablespoons unsalted butter melted
- 3/4 cup milk or half & half
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 cup chocolate chips any kind
- 1 cup raspberries fresh or frozen
- 3/4 cup white sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375 degrees. Lightly grease the loaf pans.
Make the topping
- Mix the topping ingredients together until the mixture is very moist and crumbly. Set aside. If the kitchen is warm, place the bowl in the fridge.
Make the loaves
- In a large bowl, whisk together the melted butter, milk or half & half, and eggs.
- Measure the flour into a large bowl. Into separate bowls, place the chocolate chips and the raspberries. Add a generous scoop of flour to the chocolate chips and toss them to coat. Repeat with the raspberries. This coating will help them to resist sinking in the batter.
- To the remaining flour, add the sugar, baking powder, and salt. Gradually mix the wet ingredients into the dry. Fold in the chocolate chips, followed by the raspberries.
- Divide the batter evenly among the loaf pans. Sprinkle the topping over each loaf to cover, pressing it in slightly to help it adhere.
- Bake for 25 to 35 minutes; separated pans may cook faster. When done, they should be browned across the top and pass the toothpick test in the middle. Cool for 30 minutes. If using a large pan with four mini loaves inside it, run a sharp knife around the edges of each divot and then carefully tip the loaves onto a pan or counter. Set them on a rack to completely cool.
- Store loaves in a sealed container at room temperature or freeze soon after making. Eat at room temperature or warmed in the microwave.
OM NOM NOM!
Bready or Not: Berry Butter Cake
Cake is good. This Berry Butter Cake, loaded with fruit, is very good.
This cake features a tender, moist crumb that provides a delicious cushion for things like strawberries, raspberries, or blueberries. It’s not fancy.
I modified this a lot from Bake from Scratch Magazine, adjusting some ingredients and other directions. The bake time was way too long, for starters. I was also perturbed that they call for vanilla extract in the glaze, but obviously used clear vanilla extract for their picture, because using regular extract muddies the glaze.
This cake is great to freeze and thaw later, even weeks later. It stores beautifully sealed up in the fridge or at room temperature.
Bready or Not: Berry Butter Cake
Equipment
- 9-inch springform pan
- parchment paper
- nonstick spray
Ingredients
Cake:
- 3/4 cup unsalted butter softened
- 1 cup white sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk or soured milk, see note
Fruit:
- 1 3/4 cups fresh or frozen berries such as raspberries, strawberries, or blueberries (210 grams)
- 2 Tablespoons all-purpose flour
Vanilla Glaze:
- 3/4 cup confectioners' sugar plus more if needed
- 1 Tablespoon milk or half & half, plus more if needed
- 1/2 teaspoon clear vanilla extract
Instructions
- Preheat oven at 350-degrees. Prepare springform pan by cutting a piece of parchment paper to fit inside. Use nonstick spray on interior of pan, then place cut parchment inside and spray again.
- Beat together butter and both sugars until they are light and fluffy. Add eggs one at a time, followed by the vanilla.
- In a separate bowl, stir together flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the butter bowl alternatively with the buttermilk/soured milk. Scrape the bottom of the bowl a few times.
- In another bowl, stir the flour into the fruit to coat it. Reserving 1/4 cup of fruit, fold most of it into the batter. Spread batter into prepared pan. Sprinkle the reserved fruit over the top.
- Bake for 1 hour to 1 hour 10 minutes, until the cake looks golden brown and the middle passes the toothpick test. Let it cool in the pan for 20 minutes, then pop open the springform ring to remove it. Let cake cool completely on rack.
- Combine glaze ingredients in a bowl until they are smooth. Add more confectioners’ sugar or milk, if necessary, to achieve a thick but good consistency for drizzling. Immediately drizzle across the top of the cake. Let set at least 20 minutes before slicing in.
- Cake keeps well in sealed container at room temperature for up to 3 days. It can also be frozen in individual slices for weeks or kept in fridge.
OM NOM NOM!
Notes
Bready or Not Original: Berry Scones
These Berry Scones are a delicious way to use fresh or frozen fruit to create a batch of baked goods for breakfast.
I love scones but I hadn’t made this recipe in over 10 years. Arizona is not a good place to get locally grown fresh fruit like strawberries and raspberries. Soon after we moved to Minnesota, fresh strawberries came into season AND I won a gallon-sized bag of frozen raspberries in my first horticultural club meeting.
I needed ways to utilize my new bounty. I reworked this old recipe, reducing the fruit amount and adding white chocolate chips. That extra sweet kick really elevates the fruit!
Bready or Not Original: Berry Scones
Equipment
- cookie sheet or scone pan
- nonstick spray
Ingredients
Scones:
- 1/2 cup strawberries or raspberries (fresh or frozen) about 3oz
- 3 Tablespoons white sugar separated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter
- 2/3 cup milk or almond milk
- 1/2 cup white chocolate chips
Topping:
- 1 Tablespoon coarse or white sugar optional
Instructions
- Preheat oven at 400 degrees. Lightly grease a cookie sheet or line with parchment paper, or use a scone pan.
- Use kitchen shears or a knife to cut the fruit into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside to macerate.
- Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or a fork to cut it in. Don’t completely mix in butter, but leave some pea-sized pieces throughout. Stir in milk. Fold in the white chocolate chips followed by the berries.
- Flour hands to coat. Gently knead and turn the dough to incorporate the dry bits from the bottom of the bowl. Sprinkle dough with extra flour if it’s too sticky to work with.
- If using a cookie sheet for baking, pat the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges (or smaller), then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them; they will spread. Alternatively, press handfuls of dough into a scone pan, filling each empty space to the end to create even pieces. Sprinkle the tops with coarse or white sugar, if desired.
- Bake 20 to 25 minutes or until the tops are beginning to brown. Remove them from pan. Scones can be eaten immediately, or will keep in a sealed container at room temperature for up to 2 days. Freeze them to enjoy later.
OM NOM NOM!
Bready or Not: Cherry-Almond Bakewell Tart
Bakewell Tarts are classic British pastries. This version, modified from Bake from Scratch Magazine, uses store-bought preserves (I used Bonne Maman) with everything else from scratch.
If you’re in America, you’re not likely to find a Bakewell Tart unless you’re near a big city bakery; as for me, I’ve never found it for sale in the US, and I’d probably scream in delight if I came across it. I made a pointed effort to get slices more than once during my 2019 trip to the UK.
Not gonna lie, this is a dessert that takes some work. The pâte sucrée, the crust, can be done ahead of time, and that helps to space out the labor. The filling, which is a frangipane, needs to not only be mixed, but piped into the crust to help it form a consistent layer.
And of course, at the end, the tart needs a nice sweet drizzle that looks gorgeous and amps up the flavor, too. This is really the ultimate special occasion breakfast or dessert.
There are two recipes included here: the pâte sucrée and the full assemblage of the Bakewell Tart.
Bready or Not: Pâte Sucrée
Ingredients
- 1/2 cup unsalted butter (1 stick) softened
- 1/3 cup confectioners’ sugar
- 1/2 teaspoon kosher salt
- 1 large egg room temperature
- 2 cups all-purpose flour
Instructions
- In a stand mixer or by hand. beat together butter, sugar, and salt until they are pale and creamy. Add the egg. Gradually beat in the flour until just combined, scraping the bottom of the bowl a few times.
- Shape the dough into a flat disk and encase in plastic wrap. Place in the fridge for an least an hour, but overnight is preferred. Dough can be refrigerated for up to a week or can be frozen for up to 2 months. If frozen, thaw in fridge before using.
Bready or Not: Cherry-Almond Bakewell Tart
Equipment
- Rolling Pin
- parchment paper
- 9-inch tart pan with removable plate
- pie weights
- pastry brush
- pastry bag or freezer quart bag
- uneven spatula
Ingredients
Tart
- 1 pâte sucrée
- 1 large egg white lightly beaten
- 1/2 cup unsalted butter (1 stick) room temperature
- 1/2 cup white sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon almond extract
- 1 cup almond flour sifted to remove clumps
- 2 Tablespoons all-purpose flour
- 3/4 cup cherry preserves
Topping
- 1/4 cup sliced almonds
- 1/2 cup confectioners’ sugar
- 1 Tablespoon milk or half & half
Instructions
Form the crust
- If the pâte sucrée is quite firm from chilling, let it set at room temperature for about 20 minutes to make it more pliable. Use a rolling pin to roll it into a 12-inch circle, about 1/8-inch thick.
- Remove the base of the tart pan and trace the shape onto parchment paper. Cut paper to fit in bottom of pan and apply baking spray. Carefully transfer dough to pan, but if it falls apart, that’s okay–press it into an even layer across the bottom of the pan and up the fluted sides. Use a knife to cut excess dough from the top edge. Use a fork to dock the bottom of the pan, stabbing it here and there across the whole surface. Chill until firm, about 30 minutes.
Bake the crust
- Preheat oven at 325-degrees.
- Top the dough with a large piece of parchment paper, with ends extending over the sides. Add pie weights to fill the basin.
- Bake the crust for about 15 minutes. Carefully lift with the parchment and weights, setting on another pan to cool. Brush the bottom of the pan with the egg white. Continue baking for another 15 minutes; the base should look dry with the dough lightly browned. Set aside to cool completely as the filling is made. Increase oven temperature to 350-degrees.
Make the frangipane
- Beat the butter and white sugar until light and fluffy. Scrape the bottom of the bowl a few times to make sure everything is mixed. Add eggs, one at a time, followed by vanilla, salt, and almond extract. Scrape bottom and sides of bowl. Gradually mix in both flours until just combined.
- Spoon frangipane into a pastry bag or a freezer quart bag. Cut off the tip.
- Use an uneven spatula to spread the cherry preserves over the bottom crust. Pipe the frangipane over the preserves. Use a clean uneven spatula to smooth it into an even layer. Sprinkle sliced almonds on top.
- Bake until frangipane is set and golden, about 30 minutes. Let cool about 20 minutes before removing the outer ring of the pan. Let tart cool completely on rack.
Add drizzle
- In a small bowl, stir together confectioners’ sugar and milk. Spoon into a pastry bag or freezer quart bag and snip off a tiny corner. Pipe glaze back and forth over tart. Let glaze set, about 20 minutes, then dig in. Store wrapped up or in sealed container in fridge for up to 4 days.
OM NOM NOM!
Bready or Not: Southern Cream Cheese Pound Cake
This Southern Cream Cheese Pound Cake is simple but oh so good. Rich flavors of butter, vanilla, and cream cheese infuse the whole thing.
The middle features a velvety crumb while the crust is browned and crisp, creating a wonderful contrast. This has All the Textures.
In full disclosure, this is a recipe that will test your mixer. My poor Kitchen Aid strained to handle this thick, massive quantity of batter. It kept tripping the circuit at the end!
The annoyance was worthwhile, though. This cake is extraordinary. So basic in appearance, and then you take a bite and your mind is blown. Make this one for the holidays this year, and you’ll feed a crowd and awe them while you’re at it.
Modified a lot from Bake from Scratch: Cake 2019.
Bready or Not: Southern Cream Cheese Pound Cake
Equipment
- nonstick spray with flour
- large straight-sided tube pan or angel food cake pan
- stand mixer
Ingredients
- 1 1/2 cups unsalted butter (3 sticks) room temperature
- 8 ounces cream cheese (1 box) room temperature
- 3 cups white sugar
- 1 Tablespoon vanilla extract
- 1 1/2 teaspoons kosher salt
- 6 large eggs room temperature
- 3 cups cake flour
Instructions
- Preheat oven at 325-degrees. Generously coat the interior of the pan with nonstick spray with flour.
- In a stand mixer with a paddle attachment, beat together the butter, cream cheese, sugar, vanilla, and salt until they are fluffy and pale, about 8 minutes, scraping the bowl several times during the process. Add the eggs one at a time, making sure the recent addition is fully mixed in before adding the next. Scrape the bottom of the bowl again. Mix on medium-high for about 3 minutes, until everything is light and airy.
- Gradually add the flour. If the paddle attachment can't handle the load (and/or it is too messy), remove the paddle and use a spatula to incorporate the flour.
- Scoop the batter into the prepared pan. Level out the top. Bake for about 1 hour and 30 minutes to 1 hour and 40 minutes. When it is done, the top will be golden brown and the middle will pass the toothpick test. Let it cool in pan for about 20 minutes, then invert it onto a rack to cool completely.
- Slice into pieces. It is delicious by itself or can accompany fruit and/or ice cream. Store covered or in individually wrapped pieces at room temperature.
