Beth Cato's Blog, page 10

These Custard/Powder Chocolate Chip Cookie are made with a recipe I first featured back in 2015. It’s time to revisit it!

Custard powder isn’t common in the States. It’s very much a British/Canadian thing. Bird’s Custard Powder, in particular, is an important kitchen item. However, if you don’t have a canister of Bird’s available–or it’s prohibitively expensive–you can buy good ol’ instant vanilla pudding powder and use it instead.

This recipe makes a huge batch of cookies–about 80, if using a small scoop. Therefore, I find this recipe is a good opportunity to divide the dough and freeze half for later.

Whatever your pudding powder of choice, give these a try. Live deliciously.

PrintBready or Not Original: Custard/Pudding Powder Chocolate Chip Cookies ReduxCustard powder or pudding powder in the dough creates a vanilla-rich cookie that will make your taste buds sing. A Bready or Not Original.Course Dessert, SnackCuisine British, CanadianKeyword chocolate, cookies, custard powderServings 80 cookiesAuthor Beth CatoIngredients1 cup unsalted butter (2 sticks) room temperature1 cup white sugar1 cup brown sugar packed2 large eggs room temperature2 teaspoons vanilla extract3 cups all-purpose flour6 Tablespoons custard powder or instant vanilla pudding powder1 teaspoon baking soda1 teaspoon salt11 ounces chocolate chips 1 bagInstructionsPreheat oven to 350 degrees. Line baking sheet with parchment paper.In a large bowl, cream together the butter and both sugars. Mix in the eggs, one at a time, and the vanilla extract.In another bowl, stir together the flour, custard/pudding powder, baking soda, and salt. Slowly blend the dry ingredients with the butter mix. Add the chocolate chips.Use a large cookie scoop or spoon to place dough onto cookie sheet. Bake for 10 to 12 minutes. Let cool on sheet for 10 minutes before transferring to a rack to cool completely.Store in a sealed container at room temperature for up to 3 days.OM NOM NOM!

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.

PrintBready or Not: Berry Butter CakeThis buttery-fresh is a single layer loaded with berries of your choice, fresh or frozen! Greatly modified from Bake from Scratch July/August 2023.Author Beth CatoEquipment9-inch springform panparchment papernonstick sprayIngredientsCake:3/4 cup unsalted butter softened1 cup white sugar1/2 cup brown sugar packed2 large eggs room temperature2 teaspoons vanilla extract or vanilla bean paste2 cups all-purpose flour1 1/2 teaspoons baking powder3/4 teaspoon kosher salt1/4 teaspoon baking soda3/4 cup buttermilk or soured milk, see noteFruit:1 3/4 cups fresh or frozen berries such as raspberries, strawberries, or blueberries (210 grams)2 Tablespoons all-purpose flourVanilla Glaze:3/4 cup confectioners' sugar plus more if needed1 Tablespoon milk or half & half, plus more if needed1/2 teaspoon clear vanilla extractInstructionsPreheat 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!NotesMake soured milk by pouring about a Tablespoon of lemon juice or vinegar in a liquid measuring cup, then add milk or half & half to reach the 3/4 cup line required by this recipe. Let it sit about 10 minutes. It should start to thicken and curdle. Add all of that acidic goodness to the batter.

Pardon me, have you heard that air fryers are awesome? Yeah, yeah, I won’t go for the hard sell, but I do love my air fryer, and it sure makes these Maple Roasted Nuts quick and convenient.

This is a good recipe if you want to prepare nuts for a sports game or any kind of gathering–or if, like me, you enjoy having some lightly-sweet nuts along with cheese.

If you’d like, substitute honey for the maple syrup. I imagine something like agave syrup might work, too, but I haven’t tried that. I know maple sugar can be expensive or hard to find offline, but fortunately brown sugar makes for a good substitute for that, too.

PrintBready or Not Original: Air Fryer Maple Roasted NutsThese roasted nuts are easy to make in the air fryer. They are lightly sweet and perfect. Use any kind of whole nuts you want, just make the amount equal 2 cups.Course AppetizerKeyword cashews, maple, pecansAuthor Beth CatoEquipmentair fryerparchment paperIngredients1 cup whole pecans1 cup whole cashews1 Tablespoon butter melted1 Tablespoon maple syrup1/2 teaspoon salt1 Tablespoon maple sugar or brown sugarInstructionsLine the air fryer tray with parchment paper cut to fit, then place tray on top.Place the nuts in a large bowl. Pour the butter over the top, followed by the maple syrup and salt. Stir the nuts to coat. Place them spread out on the mesh tray.Air fry at 325-degrees for about 5 to 6 minutes or until they begin to smell toasted, stirring one halfway through. They should look browned at the end. While they are cooking, pull out another small cookie sheet or plate, putting more parchment on it if desired; this will be a surface on which the nuts will cool.When the nuts are done, pull them from the air fryer and carefully transfer them to the fresh cookie sheet. Let them cool for about 10 minutes, then sprinkle maple sugar on top, stirring to coat. Enjoy immediately, or place in a sealed container at room temperature to eat over the next month.OM NOM NOM!

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!

PrintBready or Not Original: Berry SconesThese Berry Scones are a perfect breakfast, delicious at room temperature or warmed in the microwave. They can be frozen after baking, making this is a convenient make-ahead recipe. Don’t thaw the fruit if it’s frozen or it’ll be mushy and juicy. Use only fresh or frozen fruit.Course BreakfastCuisine BritishKeyword chocolate, raspberries, scones, strawberriesAuthor Beth CatoEquipmentcookie sheet or scone pannonstick sprayIngredientsScones:1/2 cup strawberries or raspberries (fresh or frozen) about 3oz3 Tablespoons white sugar separated2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt6 Tablespoons unsalted butter2/3 cup milk or almond milk1/2 cup white chocolate chipsTopping:1 Tablespoon coarse or white sugar optionalInstructionsPreheat 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!

If you’re in need of a small-scale dessert for just a couple of people (hey, it is Valentine’s Day as I post this), this Chocolate Chip Skillet Cookie is perfect.

You’ll need a 6-inch cast iron skillet or cake pan for this recipe. I have the former.

This is a treat best enjoyed while it’s warm. Therefore, let the big cookie cool enough so you won’t get burned, and then dig in. If you want to make this even more luxurious, add some scoops of ice cream in the middle and eat everything with spoons!

Modified from Bake from Scratch July/August 2023.

PrintBready or Not: Chocolate Chip Skillet CookieThis small-scale treat is perfect as a sweet treat for a small family or as a date night dessert for two adults. This is the kind of dish where you don’t expect to have leftovers–but if you do, they are best served warmed. Modified from Bake from Scratch July/August 2023.Course DessertCuisine AmericanKeyword chocolate, cookiesServings 2Author Beth CatoEquipment6-inch cast iron skillet or 6-inch cake pannonstick spraysmall saucepanIngredients1/4 cup unsalted butter2 Tablespoons white sugar2 Tablespoons brown sugar packed1 large egg yolk1 Tablespoon milk or half& half1/2 teaspoon vanilla bean paste or vanilla extract1/2 cup all-purpose flour1/2 teaspoon baking powder1/4 teaspoon kosher salt1/2 cup chocolate chips whatever kind you wantflaked sea salt and coarse sugar for optional toppingInstructionsPreheat oven at 350-degrees. Prepare the pan by using nonstick spray or some extra butter to coat.In a small saucepan, melt the butter on medium heat, stirring often. The butter will foam and then turn brown after 6 to 8 minutes. Set aside to cool for at least 10 minutes.In a mixing bowl, combine browned butter, both sugars, egg yolk, milk, and vanilla. Add the flour, baking powder, and kosher salt. Fold in the chocolate chips. If desired, add a sprinkle of flaked sea salt and coarse sugar on top.Bake until the edges are brown and the middle is no longer gooey, about 15 to 20 minutes. Let cool for 15 to 20 minutes before digging in, but it is ideally eaten while it's still warm.OM NOM NOM!

It’s February (how did that happen?), but these brightly-flavored Lemon-Lake Cookies will add some sunshine to your day, no matter when you make them.

These are not fancy cookies. They are fairly straightforward to make. The only real “extra” bit is etching the lemon effect onto the cookies. I found it annoying that the example picture in Allrecipes Magazine, where I found the original recipe, showed the cookies when they were unglazed, hence the lemon effect is quite bold.

The reality is that the glaze fills in many of the lines and holes, making the etching much more subtle. It is still visible, though (if you impress the lines and dots enough).

PrintBready or Not: Lemonade-Like CookiesThese shaped cookies contain a refreshing lemon flavor to brighten your day, no matter what time of year you make them! The etched pattern will be subtle once the glaze is on, but is still worthwhile. Modified from Allrecipes Magazine.Course DessertKeyword cookies, lemonAuthor Beth CatoEquipmentzesterjuicerparchment paperRolling Pinplastic wrap2-inch cookie cutterskewer or chopstickpastry brushIngredientsDough1 cup unsalted butter (2 sticks) cut into thin slices1/2 cup white sugar1 lemon1 teaspoon kosher salt1/2 teaspoon vanilla extract1/2 teaspoon lemon extract2 1/4 cups all-purpose flour plus more for surfaceGlaze1 cup confectioners’ sugar2 to 3 Tablespoons lemon juiceInstructionsZest the lemon. Cut lemon in half and squeeze out juice. Set aside zest and juice.Preheat oven at 300-degrees. Line a cookie sheet with parchment paper.Place butter, white sugar, lemon zest, salt, and vanilla in a bowl, stirring together until the butter starts to soften and the ingredients come together. Add flour, mixing until buttery crumbs form. Use hands to press dough together into a ball.Lightly flour a flat work surface. Set the dough there and press it into a 1/2-inch thick disk. Place a long stretch of plastic wrap on top and roll the dough to about 1/4-inch thickness. Cut dough with cookie cutter, placing rounds slightly spaced out on prepared sheet. Reroll dough scraps cut out more rounds until it’s all basically shaped.If desired, etch a lemon-like effect. Use a sharp knife to form decorative lines atop cookies, pressing in the blade to form 8 triangular wedges on each; make sure to only press into the top of the dough, not all the way through. Use a skewer or chopstick to add decorative holes near the tip of each wedge, creating an effect like a lemon seed.Bake cookies until they are light brown around the wedges, 22 to 25 minutes. Transfer to a rack to cool completely, but reserve the parchment and pan for the glazing.Return cookies to cooled pan. Mix together the confectioners’ sugar and 2 tablespoons lemon juice, adding more if needed to form a thick but spreadable glaze. Use a pastry brush to apply a layer of glaze to each cookie, adding an extra layer, if desired, with any leftover glaze after the initial coat. Let cookies stand for 30 minutes to an hour, until glaze is set. Pack cookies into a sealed container. Store at room temperature.OM NOM NOM!

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.

PrintBready or Not: Pâte SucréePâte Sucrée is a pastry crust that can be used for a Bakewell Tart and other desserts. It needs to chill in the fridge for at least an hour. This makes one 9-inch crust. Recipe modified from Bake from Scratch July/August 2023.Author Beth CatoIngredients1/2 cup unsalted butter (1 stick) softened1/3 cup confectioners’ sugar1/2 teaspoon kosher salt1 large egg room temperature2 cups all-purpose flourInstructionsIn 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. PrintBready or Not: Cherry-Almond Bakewell TartA Bakewell Tart is a classic British dessert. This is a time-consuming recipe, but the result is an absolute show-stopper. Modified from Bake from Scratch July/August 2023.Course Breakfast, DessertCuisine BritishKeyword almond, cherriesAuthor Beth CatoEquipmentRolling Pinparchment paper9-inch tart pan with removable platepie weightspastry brushpastry bag or freezer quart baguneven spatulaIngredientsTart1 pâte sucrée1 large egg white lightly beaten1/2 cup unsalted butter (1 stick) room temperature1/2 cup white sugar2 large eggs room temperature2 teaspoons vanilla extract or vanilla bean paste1/2 teaspoon kosher salt1/4 teaspoon almond extract1 cup almond flour sifted to remove clumps2 Tablespoons all-purpose flour3/4 cup cherry preservesTopping1/4 cup sliced almonds1/2 cup confectioners’ sugar1 Tablespoon milk or half & halfInstructionsForm the crustIf 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 crustPreheat 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 frangipaneBeat 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 drizzleIn 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!

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Grab the book now through this affiliate link, and please, spread the word! I don’t know when the book will be on sale again.

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Some bread recipes make a lot of bread. While bread freezes well, not everyone has the space or wants the bread for later. If you just want a small, special round of bread to be shared by 2 or 3 people, this is the bread for you.

This round is rustic, simple, and delicious. It doesn’t require kneading, and therefore doesn’t even ask for a electronic mixer for ease. You don’t even need bread flour. All-purpose does the job just fine.

I first tried this recipe when most of my kitchen was packed up for the move. I didn’t have all of my usual implements or ingredients, but I could make this, and wow, was it good.

I’ve tried this in my small cast iron skillet and in a Pampered Chef covered stoneware dish. Both worked well, but I actually preferred the rise and extra crustiness that came with using the cast iron. These pictures actually depict the stoneware-baked bread, and I daresay, they still don’t look too bad.

PrintBready or Not Original: Small Batch Crusty BreadThis recipe yields a small bread round perfect for 2 or 3 people to share with a meal, with no leftovers likely. The outside is crunchy and crisp, the inner crumb tender and flecked with holes. This is an easy bread to make; everything is done by hand, and kneading isn't necessary.Course BreadKeyword yeast breadAuthor Beth CatoEquipmentdigital thermometercotton towel or napkinsmall cast iron skillet or small stoneware dishparchment paperIngredients1 teaspoon active dry yeast1 teaspoon honey2/3 cups warm water 100-110 degrees1 teaspoon kosher salt1 to 1 2/3 cups all-purpose flour plus more for dustingInstructionsIn a large bowl, stir together the yeast, honey, and warm water. Let it sit about 5 to 10 minutes. The yeast should activate and begin to bloom near the top of the water.Add flour. Using a sturdy spoon, stir until everything starts to come together, then add the kosher salt. Continue mixing until no dry flour remains in the bowl. The dough should be shaggy and somewhat sticky. Cover the bowl with a towel or plastic wrap and stash it in a warm spot in the kitchen to rise for an hour. It should double in size.Set out a small bowl and layer a cotton towel inside. Generously flour the towel. Lightly flour a work surface. Tip the dough onto the work surface. Be gentle as to not lose the bubbles. Shape the dough with cupping and tucking motions, drawing the round to be tighter by tucking the rough bits underneath. Place the formed round in the floured-towel bowl with the seam underneath. Cover with a towel or plastic wrap to rise for 30 minutes.Begin preheating the oven at 450-degrees. Place the small cast iron or stoneware inside the oven to heat up as well–and please remember to use potholders when handling it throughout the baking process!Pull out a piece of parchment paper. Tip the risen bread onto the parchment, gently tugging it free with the towel if it sticks in spots. Pull the hot pan from the oven. Use the parchment as a sling to set the parchment and bread inside the pan as levelly as possible.Bake for 22 to 25 minutes. The bread should be browned and sound hollow if tapped on the bottom. Let cool about 10 to 15 minutes so that it can be handled to be sliced and enjoyed. If there are any leftovers, store them in a sealed bag at room temperature or to freeze for later. Freshly-made bread is best eaten within a day.OM NOM NOM!

These Chewy Biscoff Chocolate Chip Cookies taste even more inherently cookie dough-like thanks to cookie butter mixed into the dough. They are chewy, sweet, and oh-so-good.

Because someone always asks, “What’s cookie butter?” The answer is: an addictive substance found near the peanut butter in most every grocery store in America; even my local Walmart has it in the main Biscoff brand or as a Walmart generic, and Trader Joe’s calls it Speculoos. It’s essentially pulverized cookies and oil. It has the exact same texture as peanut butter and can substitute for it in most any recipe. There is nothing healthy about it and it is incredibly delicious.

If you search for Biscoff/cookie butter recipes on Bready or Not, you’ll find a ton of recipes. It’s been one of my favorite ingredients for over ten years.

That’s how old this recipe is, too–so old that I originally posed it on the LiveJournal version of Bready or Not! It was high time it had a remake (or rebake).

PrintBready or Not: Chewy Biscoff Chocolate Chip Cookies ReduxCookie butter amps up the cookie dough flavor in these baked delights.Course Dessert, SnackKeyword chocolate, cookie butter, cookiesAuthor Beth CatoIngredients1/2 cup unsalted butter room temperature1/2 cup white sugar1/2 cup brown sugar packed1/4 cup Creamy Biscoff spread or other cookie butter1 large egg room temperature1 teaspoon vanilla1 1/2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1 cup chocolate chipsflaked sea salt optional, for topInstructionsCream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and cookie butter.In a separate bowl, combine the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet. Fold in the chocolate chips.Wrap up dough and chill it in the fridge for a few hours or overnight.Preheat oven to 350-degrees.Drop the dough by large tablespoons onto baking sheet. If desired, press a pinch of flaked sea salt onto each round. Bake for 10 to 12 minutes. Let set on pan briefly and then transfer to a cooling rack. Store cookies in a sealed container at room temperature.OM NOM NOM!