Posted by Beth on Mar 29, 2023 in Blog, Bready or Not, brownies, chocolate | Comments Off on Bready or Not: Fudgy Chocolate Chunk Brownies
These Fudgy Chocolate Chunk Brownies are thick and rich. Plus, they even look amazing thanks to the chocolate chunks on top!
My favorite go-to for chocolate chunks are the German chunks sold at Aldi. They are way cheaper than those sold at other stores, but the quality is high. (I’m a major Aldi fan. They have one of the best cheese selections around, too!)
If you want to make these have a neat presentation, slice off the edges. Then eat those edges, because they can’t go to waste.
Modified from Food Network Magazine October 2013.
Bready or Not: Fudgy Chocolate Chunk Brownies
These are classic thick, fudgy brownies, and this recipe makes a big batch–an entire 9×13 pan! Modified from Food Network Magazine October 2013.
Course: Dessert, Snack
Cuisine: American
Keyword: brownies, chocolate
Author: Beth Cato
9×13 dish
aluminum foil
uneven spatula
- 1 1/2 sticks unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder sifted
- 1/2 teaspoon salt
- 8 ounces dark chocolate
- 2 cups white sugar
- 6 large eggs room temperature
- 1 1/2 cups semisweet chocolate chunks
In a large microwave-safe bowl or in a pot on the stovetop, melt together the butter and dark chocolate until smooth. Set aside to cool slightly.
Preheat oven at 325-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
In a small bowl, combine the flour, cocoa powder, and salt.
Return to the large container with the melted butter and chocolate. Stir in the sugar until no white streaks remain. Beat in the eggs one at a time. Gradually fold in the dry ingredients. Fold in 1 cup of chocolate chunks.
Pour batter into the prepared dish. Use an uneven spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup chocolate chunks over the top.
Bake for 40 to 45 minutes, until the middle passes the toothpick test. Set on a rack to cool for at least an hour, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a sealed container at room temperature.
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Posted by Beth on Mar 22, 2023 in Blog, Bready or Not, cheese galore, side dish, yeast bread | Comments Off on Bready or Not: Cheesy Fantail Rolls
If you know anything about me, you know I’m all about cheese. These Cheesy Fantail Rolls deliver all that good stuff with cheese in the dough and oozing from between the layers of dough.
I based this on a Bake from Scratch recipe for Parmesan-Gouda Fantails. I’m more flexible about the cheese. Just go with a good melter, or a combination of melters. I did a whole block of Roth Dill Havarti. Another firm cheese with herbs would be great. If you like spice? Go with a spicy blend. Have fun with it.
My other big recommendation is that you don’t use pre-shredded cheese, as it’s coated with preservatives and won’t melt as well. But if that’s all you have, well, it won’t end the world.
Do reserve a block of time for this recipe. Shaping the rolls isn’t hard, but it is fiddly, and it will make a mess on your counter or table. However, that effort is well worth it, because these rolls are gorgeous and delicious.
Bready or Not: Cheesy Fantail Rolls
These rolls are a bit fiddly to form, but wow, the end result is both gorgeous and delicious. Have fun trying this with different cheeses. Modified from Bake from Scratch Bread 2018.
Course: Appetizer, Side Dish
Keyword: cheese, yeast bread
Servings: 12
Author: Beth Cato
stand mixer
microwave
12-cup muffin pan
pastry brush
- 1 cup light beer room temperature
- 1 Tablespoon white sugar
- 2 1/4 teaspoons active dry yeast
- 8 Tablespoons unsalted butter melted and divided
- 3 cups all-purpose flour
- 2 cloves garlic minced
- 1 1/2 teaspoons dried parsley divided
- 1 teaspoon kosher salt
- 8 ounces cheese such as cheddar, havarti, or other good melter; shredded
In a microwave-safe bowl, microwave 1/4 cup beer until it is 105-110-degrees Fahrenheit. (If it overheats, cool it for a few minutes.) Add sugar and yeast, stirring to combine. Let it sit about 5 minutes; it should become foamy. Stir in 6 Tablespoons of melted butter and the remaining 3/4 cup beer.
In a stand mixer with a paddle attachment, mix 2 cups flour, a healthy pinch of shredded cheese, 1 minced garlic clove, 1 teaspoon of dried parsley, and the kosher salt. Add yeast mixture and stir for a minute. Gradually add the remaining 1 cup flour, beating until the dough begins to pull away from the sides of the bowl. That will be after 3 to 4 minutes. Cover the bowl with plastic wrap or a towel, and let it stand in a warm place for about 45 minutes.
Apply nonstick spray to the wells in a 12-cup muffin pan.
Punch down dough and divide it in half. On a lightly floured surface, roll a half into a 12-inch square. Sprinkle half of the grated cheese over the dough. Use a bench knife or pizza cutter to slice dough into 6 equal strips. Stack strips, cheese side up, and cut crosswise into 6 equal pieces. Place each segment of 6 stacked mini strips into a muffin cup. Repeat with remaining dough.
Slightly separate and stretch each piece of dough in the cups. Cover with plastic wrap or a towel to rise in a warm spot for 30 to 45 minutes.
Preheat oven at 375-degrees, then bake fantails for 20 to 24 minutes, until browned with visible melted cheese.
In a microwave-safe bowl, melt the remaining 2 Tablespoons butter. Add 1 minced garlic clove and 1/2 teaspoon dried parsley, stirring to distribute. Use a pastry brush to coat each fantail with buttery goodness. Let cool for at least 10 minutes before serving.
Leftovers should be refrigerated and will reheat beautifully in the coming days. Use an oven or toasted oven, and wrap up the rolls in foil. Add a touch of butter, if desired, to keep them from becoming extra crisp. Heat until warmed.
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Posted by Beth on Mar 15, 2023 in Blog, Bready or Not, bundt, cake | Comments Off on Bready or Not: Classic Vanilla Bundt Cake
This Classic Vanilla Bundt Cake is nothing fancy, but it’s all good.
This cake isn’t about hardcore sweetness. It’s about vanilla. With a tablespoon of extract in the batter, you get the fragrance and flavor coming through strongly in the final bake.
One thing I love about bundt cakes is the variety of textures. The crusty bottom is so good. If you want the cake to rest flat for a prettier presentation, then by all means, level off the base–but don’t squander those trimmings!
This is a great cake to serve with fruit and ice cream, as it’s similar to a pound cake, but much lighter. Me, I thought the glaze alone made things just right.
Modified from King Arthur Flour.
Bready or Not: Classic Vanilla Bundt Cake
This lovely cake has a crisp base and a light fluffy crumb that’s fragrant with vanilla. This is great to serve on its own, or with fruit and ice cream.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake
Author: Beth Cato
large bundt pan
nonstick spray
pastry brush
Cake
- 1 1/2 cups unsalted butter (3 sticks) room temperature
- 1 1/2 cups white sugar
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1 Tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup milk or half & half
Glaze
- 1/3 cup white sugar
- 5 teaspoons water
- sprinkle salt
- 2 teaspoons vanilla extract
Preheat oven at 350-degrees. Generously grease the interior of a large bundt pan.
In a mixer, beat butter and sugar until light and fluffy. Mix in baking powder and salt, followed by 3 of the eggs.
Measure out the flour. Add a few tablespoons of it into the mix. Add another egg. Add a bit more flour followed by another egg. Repeat to incorporate the last egg. Add the two extracts and the milk, followed by the last of the flour. Scrape the bottom and sides of the bowl well, then beat until the batter is smooth and fluffy.
Pour batter into the pan and smooth out the top. Bake for 50 to 60 minutes, until the cake passes the toothpick test. Let cool for about 15 minutes, then invert it onto a rack to cool completely.
Make the glaze. The amount will look like a lot, but there’s a lot of exterior to this cake. For easier clean-up, place parchment paper beneath the rack. Use a pastry brush to apply the glaze to the cake. Let glaze set an hour or so before slicing.
Store in a sealed container or with slices individually wrapped.
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Posted by Beth on Mar 8, 2023 in Blog, Bready or Not, cookies | Comments Off on Bready or Not: Big Soft Ginger Cookies
These Big Soft Ginger Cookies are delicious any time of year!
These things taste like gingerbread. They are soft, chewy, and fragrant, with a delicate crunch from the coarse sugar topping. They are good on their own, or with a hot drink!
These take some planning, as the dough is soft and could use some chill time. Make it a little bit ahead of when you plan to bake. A few hours will do; overnight is great, too. Then bake away!
Modified from Allrecipes Magazine Dec/Jan 2014 issue.
Bready or Not: Big Soft Ginger Cookies
Make the dough a few hours or a day ahead of time, and bake up these big cookies in little time! Each one tastes a lot like gingerbread, only in a personal, portable version. Modified from Allrecipes Magazine Dec/Jan 2014 issue.
Course: Dessert, Snack
Keyword: cookies, gingerbread
Author: Beth Cato
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (1 1/2 sticks) room temperature
- 1 cup white sugar
- 1 large egg room temperature
- 1 Tablespoon water
- 1/4 cup molasses
- 3/4 cup coarse sugar such as turbinado
In a medium bowl, combine flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a big bowl, cream together butter and sugar until light and fluffy. Beat in the egg followed by the water and molasses. Slowly mix in the dry ingredients, scraping the bottom of the bowl a few times.
Once everything is mixed, encase the dough in plastic wrap and chill in fridge for a few hours or a day or two.
When ready to bake, preheat oven at 350-degrees. Line a large baking sheet with parchment. Measure coarse sugar into a bowl.
Using a tablespoon scoop or tablespoon, shape dough into small balls. Roll dough in coarse sugar. Set spaced-out on prepared baking sheet.
Bake for 10 to 12 minutes, until cookies are set and starting to crinkle across the top. Let rest on sheet for another 10 minutes, then transfer to a rack to fully cool. Store in a sealed container at room temperature.
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