Beth Cato's Blog, page 22

Bready or Not: Braided Cocoa and Cookie Butter Brioche

This Braided Cocoa and Cookie Butter Brioche is stunning in appearance and taste, so be warned: there are more pictures than usual for this post, including some process photos.

When I set out to rewrite the original recipe, featured in the January/February 2019 issue of Bake from Scratch, I knew this bread would be time-consuming. Intimidating, even.

The braiding process, shown here, had me worried to start, but that turned out to not be so bad after all.

What ended up being the most tedious aspect was all the necessary dishwashing between the various stages! This recipe would be a great time to have some helpful assistants around.

The original recipe used special black cocoa paired with peanut butter. I went with normal baking cocoa (Penzey’s), which is less dramatic in color but great with flavor, and my stalwart baking favorite, cookie butter.

Despite my evangelizing, some people are always meeting cookie butter for the first time. It’s found in jars near the nut butters in stores. Trader Joe’s carries it under the name Speculoos. The other major brand is Biscoff. It tastes like spice cookies pureed in oil, because that’s exactly what it is.

It’s also incredible to bake with because it can even make cookies taste inherently more cookie-like. Here, when it’s used with chocolate, cocoa, and fresh bread, it’s truly amazing.

During baking, I found the exposed swirls of cookie butter actually caramelized, creating a wonderful crunch in the same bite as tender enriched bread. That, along with chocolate?

Oh wow. Oh wow.

PrintBready or Not: Braided Cocoa and Cookie Butter BriocheThis braided loaf, baked in a large tube pan, is an absolute show stopper with its swirled layers of cocoa and creamy cookie butter! It’s as delicious as it looks, too. This recipe is fairly straightforward, but be warned, it requires a lot of dishwashing!Course Bread, Breakfast, DessertCuisine AmericanKeyword bundt cake, chocolate, cookie butter, yeast breadAuthor Beth CatoEquipmentstand mixerfood scaleRolling Pinuneven spatulabench knifepastry brushIngredients1 cup warm milk (105-110-degrees F)2 1/4 teaspoons active dry yeast2 large eggs room temperature1/2 cup unsalted butter (1 stick) melted4 teaspoons vanilla extract or vanilla bean paste, divided4 1/2 cup all-purpose flour plus more if needed1/4 cup white sugar1 Tablespoon kosher salt3/4 cup plus 2/3 cup confectioners' sugar divided2/3 cup creamy cookie butter3 Tablespoons unsalted butter melted1/2 cup unsalted butter softened1/2 cup semisweet chocolate melted1/3 cup cocoa powder sifted1 large egg white1 Tablespoon waterInstructionsIn a stand mixer with a paddle attachment, stir together warm milk and yeast, letting it stand about 5 minutes to get foamy.Mix in the eggs, 1 stick melted butter, and 2 teaspoons vanilla. Follow up with the flour, sugar, and salt, beating until combined. Switch to the dough hook and beat for about 4 minutes, until smooth.Use nonstick spray on a large bowl. Lightly flour a flat surface and turn out the dough to form it into a round. Place it in a bowl, rotating it to grease the entire surface. Cover and let rise for about 1 hour, until it doubles in size.Clean everything and return to the stand mixer. Using the paddle attachment, beat the 2/3 cup confectioners’ sugar with the cookie butter, 1 teaspoon vanilla, and 3 Tablespoons melted butter, until smooth. Transfer the mixture to another bowl. set aside.Clean the mixer and paddle attachment again. Beat the final stick of softened butter, the melted chocolate, cocoa, remaining 3/4 cup confectioners’ sugar, and last 1 teaspoon vanilla, until smooth. Set aside.Lightly flour a flat surface again. Punch down the dough and turn it onto the surface. Use a food scale to divide the dough in half. Stash one half back in the bowl for now, covered to prevent drying. Roll the other half into a 20 by 9 rectangle. Use an uneven spatula to spread the cookie butter filling onto the dough, up to 1/2-inch of the edges all the way around. Starting on a long side, tightly roll up the dough, pinching the seam to seal. Set aside with the seam faced down.Roll out the other dough in the same way, this time spreading on the chocolate-cocoa filling. Roll it up as well, placing the two dough rolls side by side. Use a bench knife to cut each roll in half, lengthwise. With the multi-layered middles facing up, twine the strips together.Apply nonstick spray on tube pan. Lift braid into the pan and tug it to form a complete circle, tucking the ends beneath. Cover the bread and let it rise in a warm spot until it’s puffed, about 30 minutes.Preheat oven 350-degrees.In a small bowl, whisk together the egg white and water. Brush the top of the dough, touching the cookie butter strands first, then the chocolate; this will prevent the chocolate from smearing too much.Bake for about 50 to 55 minutes, covering the bread with foil halfway through to prevent too much browning. When done, the top should be golden and an instant-read thermometer should be above 190-degrees.Let cool in pan for about 15 minutes. Turn out onto a plate, then tip it back onto a rack to completely cool, top-up.The bread is best eaten within a day, but it can also be sliced up and frozen in pieces. It'll thaw later and taste beautifully fresh! Eat at room temperature or slightly warmed.OM NOM NOM!

Bready or Not: Lemon Cake with Cream Cheese Frosting

This Lemon Cake with Cream Cheese Frosting isn’t fancy. It’s a 9×13 cake cut in half and stacked. It has curves and straight edges. It also tastes amazing.

This is also an ideal cake for lemon-lovers. Two lemons are zested and juiced, their flavor infusing both the batter and frosting.

The cream cheese frosting here is an absolute classic, too. This is a recipe where you definitely want to lick the beaters and the bowl afterward!

I actually debated whether or not to post the cake on Bready or Not because it is so basic. After a lot of thought, though, I realized that simplicity is one of the perks.

It may not win awards for looks, sure. But does it taste good? YES.

Modified from Food & Wine Magazine January 2021.

PrintBready or Not: Lemon Cake with Cream Cheese FrostingThis cake is rustic and simple–a 9×13 cake, cut in half and stacked–with cream cheese frosting through the middle and all around the sides. There’s lemon juice and zest flavoring it throughout, making this an ideal treat for lemon-lovers. Modified from Food & Wine Magazine January 2021.Course DessertKeyword cake, cream cheese, lemonAuthor Beth CatoEquipment9×13 panuneven spatulacooling rackchopstick or skewerhand mixerparchment paperIngredientsLemon Cake1 3/4 cups white sugar2 large lemons zested and juiced, to use for cake and frosting3/4 cup extra virgin olive oil4 large eggs room temperature1 cup milk1 teaspoon vanilla extract3/4 teaspoon fine sea salt3 cups all-purpose flour1 1/2 teaspoons baking powder3 Tablespoons honeyCream Cheese Frosting8 ounces cream cheese (1 box) softenedpinch fine sea salt1/2 cup unsalted butter (half stick) softened3 cups confectioners’ sugarInstructionsMake the lemon cakePreheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray.Mix together the white sugar and 1 Tablespoon of the lemon zest; reserve remaining zest for the frosting. Using fingertips, for about a minute rub zest into sugar to deploy the inherent oils. Whisk in the olive oil followed by the eggs. Add the milk, vanilla, and salt. Keep beating until the sugar is dissolved.Beat in the flour and baking powder until just combined, making sure to scrape the bottom of the bowl. Pour batter into the cake pan.Bake for 30 to 35 minutes, until the middle passes the toothpick test. Let cake cool in pan about 10 minutes. In a small bowl, whisk together the honey and 3 Tablespoons of the lemon juice until smooth.Invert the cake onto a large cooling rack. Stab cake all over with chopstick or skewer. Set a cookie sheet beneath the rack. Drizzle or brush the honey-lemon mix all over the cake. Let cool for about an hour.FrostingCombine cream cheese, salt, the rest of the lemon zest, and a Tablespoon of lemon juice; use rest of juice otherwise. With a hand mixer, beat on medium-high until smooth, about 30 seconds. Add the butter and beat until pale and fluffy, about a minute.Reduce the speed and gradually add the confectioners’ sugar. Once it’s all in, increase the speed to high and beat until fluffy, about 2 minutes.Transfer the cake to a parchment paper-lined cookie sheet. Use an uneven spatula to spread 1 1/2 cups frosting all over the top of the cake. Place cake in fridge to chill for 15-30 minutes. Once frosting has hardened. Slice in half crosswise and stack the halves. Spread the remaining frosting on the top and sides of cake, getting all of the odd angles, nooks, and crannies.Refrigerate cake, uncovered, at least 30 minutes before serving. For longer than that, cover with plastic wrap; it’ll keep well in the fridge for up to 3 days, and can also be frozen in individual slices. Serve cake right from fridge.OM NOM NOM!

New publications for spring!

I’m staying incredibly busy these days, and publishers are keeping busy, too. I’ve had a number of new works published of late! [Note that links to Amazon are through their affiliate program.]

Short stories

“The Recipe Keeper,” Flash Fiction Online“How to Hide a Unicorn,” Untethered“More Than Nine,” Reinvented Heart

Poetry

Four works nominated for the 2022 Rhysling Award and included in the anthology: long form “The Bookstore” and “Follow the Meandering Path”; short form “Field Trip to See the Mermaid” and “How to Find Yourself Again”“Let’s Enjoy the Stars One Last Time” and “Today,” Star*Line 45.1“Forget That,” Star*Line 45.2

Nonfiction

“Joy Amidst the Sorrow,” Chicken Soup for the Soul: Grieving, Loss and Healing

#SFWAPro

Bready or Not Original: Snickerdoodle Blondies (Redux)

I first shared this recipe for Snickerdoodle Blondies back in 2015, so it’s time for a re-bake and repost, with shiny new pictures of these delicious things!

These are thick, soft, and chewy bars, packed with snickerdoodle flavor. The top is crowed with cinnamon and sugar.

Oh yes, and through the tender crumb are sporadic caramel chips–or cinnamon chips. This recipe is fantastic using either, or both. They add extra oomph without being overkill.

The recipe makes a big 9×13 pan, so this is a good recipe to feed a crowd!

PrintBready or Not Original: Snickerdoodle Blondies (Redux)These soft, chewy Snickerdoodle Blondies are everything a person loves about Snickerdoodles, in deluxe form!Course Dessert, SnackCuisine AmericanKeyword bars, snickerdoodleAuthor Beth CatoEquipment9×13 panaluminum foilIngredientsBlondies1 cup unsalted butter (2 sticks) room temperature2 cups brown sugar packed1 Tablespoon vanilla extract2 large eggs room temperature2 2/3 cups all-purpose flour1 teaspoon kosher salt1/2 tsp cream of tartar1 teaspoon ground cinnamon2 teaspoons baking powder10 ounces caramel chips or cinnamon chipsTopping2 Tablespoons white sugar2 teaspoons ground cinnamonInstructionsPrepare a 9×13 pan by lining it with aluminum foil and applying nonstick spray. Preheat oven at 350-degrees.In a large bowl, cream together the butter, brown sugar, and vanilla extract. Add the eggs one at a time.In a separate bowl, sift together the flour, salt, cream of tartar, cinnamon, and baking powder. Gradually add the dry mix into the wet bowl. Once everything is mixed, add the bag of caramel or cinnamon chips.Evenly spread the dough into the prepared pan. In a small bowl, mix the sugar and cinnamon. Sprinkle the mix over the dough.Bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. Cool completely. Use the foil to lift out the contents and cut into bars. Store at room temperature. They will keep well for a few days if kept sealed.OM NOM NOM!

Bready or Not Original: Bread Machine Beer Bread Rolls

Your home bread machine makes delicious carbs super-easy with these Bread Machine Beer Bread Rolls!

First things first: the type of beer. You could try this with any number of beers, but I suggest a darker one. I’ve tried this with Kiltlifter (a major local beer in Arizona) and also Guinness. Guinness definitely created rolls that were darker with a deeper flavor. I have not tried this with a nonalcoholic beer.

Really, choose a beer that will go well with the meal. Don’t worry about alcohol amounts in the final product, either. It’ll burn off in the baking process. Also, you don’t have to like beer to like these rolls. I do not like beer (seriously, I really do not like beer) but I do enjoy the hoppy flavor it imbues in this bread!

A food scale will be an immense help in creating like-sized rolls. I’ve used this recipe to make medium-sized rolls, good for a butter-lacquered side dish, as well as big rolls suitable for BBQ-sauce shredded pork or other heaped-on fixings.

The rolls are fantastic fresh and will keep fine for a few days, and they are great to freeze. If you freeze them soon after they come out from the oven, they will taste just that fresh when you later thaw them!

PrintBready or Not Original: Bread Machine Beer Bread RollsBeer works along with dry yeast to add loft, texture, and depth of flavor in these soft, delicious rolls. Divide the recipe however you wish–you can divide by 11 to get medium-sized rolls for a supper side dish, or by 6 to get rolls big enough for hearty sandwiches. Course BreadKeyword alcohol, bread machine, yeast breadAuthor Beth CatoEquipmentbread machinefood thermometerfood scaleIngredients12 ounces dark beer such as Kiltlifter or Guinness1/2 cup water1 1/2 teaspoons sea salt4 to 4 1/2 cups bread flour plus more for dusting1 1/2 teaspoons instant dry yeastInstructionsThis may be a travesty for some, but place the beer and water in a large microwave-safe dish. Give the liquid a brief zap in the microwave to raise the temperature to 100 to 110-degrees. Place in the pan of the bread machine. Add the salt, 4 cups bread flour, and yeast. Start the machine on the dough setting.Check on the dough as it begins mixing. If your bread machine allows, as the cycle is on-going, add more flour if the dough looks too loose, or add a touch more water if it is too dense and lumpy.When the cycle is done, weight the dough and do the math to divide into rolls of desired size. Prepare a large baking sheet with parchment paper. Divide the dough with the help of the food scale, shaping and smoothing each piece into a roll. Set spaced out on sheet.Cover dough balls with plastic wrap or towels and set in a place to rise, 30 minutes to an hour.Preheat oven at 350-degrees. Remove cover from dough and baking sheet. For medium rolls, bake for around 24 minutes; for larger rolls, bake for about 28 minutes. Check for doneness by tapping rolls and listening for a hollow sound, or plunge the food thermometer into a discreet place to verify the temperature in the middle if above 190-degrees.Cool at least 20 minutes before eating. Rolls will keep in a sealed bag at room temperature for up to 2 days, and can also be frozen to enjoy much later.OM NOM NOM!

Bready or Not: Triple-Marble Pound Cake

The Triple-Marble Pound Cake is tender, soft, and has three incredible complementary flavors combined in one cake. It’s not hard to make, either, though it does dirty a few extra dishes.

Oh yes, and it’s pretty, too. The interior reminds me of a calico cat!

Something I really like about this recipe is that it is no-frills. The flavors are all built into the dough itself. There’s no need for frosting or glaze. The end result is a nice, tidy slice. You can throw it in a sandwich bag or some plastic wrap, and this is great as a to-go snack of treat. It might get crushed, but it won’t melt (and that is always a concern in Arizona!).

The cake keeps well, too. Store it sealed at room temperature for up to four days. It’s also fantastic to freeze in slices to enjoy later.

Greatly modified from Bake from Scratch Sep/Oct 2020.

PrintBready or Not: Triple-Marble Pound CakeThis pound cake is marbled with three colorful flavors: chocolate, caramel, and vanilla. The texture is tender but still durable, making this a great cake to slice and take as a snack on the go!Course Breakfast, Dessert, SnackKeyword cake, caramel, chocolate, loaf cakeAuthor Beth CatoEquipment9×5 loaf panparchment paperfood scaleIngredients3/4 cup unsalted butter (1 and a half sticks) softened1 1/2 cups white sugar3 large eggs room temperature1 3/4 cups all-purpose flour1/2 teaspoon kosher salt1/4 teaspoon baking powder1/2 cup vanilla Greek yogurt or sour cream1/4 cup jarred caramel or dulce de leche1/3 cup dark chocolate melted and cooled slightly1 Tablespoon Dutch-process cocoa powder sifted2 teaspoons vanilla extractInstructionsPreheat oven at 300-degrees. Cut a piece of parchment to fit like a sling inside the pan, extending up both long sides. Apply butter or nonstick spray in the pan, then set the parchment inside and spray it again.Beat together butter and sugar until fluffy. Add eggs, beating well after each addition.In a separate bowl, combine the flour, salt, and baking powder. Gradually add the dry ingredients in with the wet, adding in the yogurt/sour cream as well.Either by using a food scale or by eyeballing, divide the dough into three roughly equal portions.If the caramel/dulce de leche is stiff, microwave briefly in a microwave-safe bowl to make it looser. Mix that into one portion of dough.Add the cocoa powder with the melted chocolate, and fold that into a second portion of dough until the color is even throughout.To the third portion, mix in the vanilla to completely incorporate.Set a tablespoon with each portion. Scoop vanilla and chocolate to form a checkerboard-like formation in the bottom of the loaf pan. Add scoops of caramel dough sporadically over top. Tap pan to settle the dough. Repeat, mixing up the pattern so that different colors are near each other, tapping the pan on occasion. Once all of the dough is in the pan, use a butter knife to gently swirl for an extra marbling effect on the top. Tap pan again to level and work out bubbles.Bake for 1 hour 40 minutes. Check the middle with a toothpick. If it’s still wet, bake longer, checking every few minutes for doneness. Once it passes the test, let cool on stove top for 10 minutes, then use the parchment sling to lift the loaf onto a rack to cool completely.Cake can be served warm or at room temperature. It will keep for up to 4 days in a sealed container. It can also be frozen in slices for later enjoyment.OM NOM NOM!

Bready or Not Original: Oatmeal Chocolate Chip Cookie Bars

These Oatmeal Chocolate Chip Cookie Bars are a delicious new twist on classic ingredients. They are incredibly thick, chewy, and indulgent, the kind of treat that makes a person want to continue nibbling away.

A big part of the deliciousness is the use of cookie butter. This is, essentially, pureed spice cookies with oil to form a peanut butter-like consistency, and they are indeed a perfect substitute for nut butters in most any recipe. The major brands are Biscoff Cookie Butter (carried at many major grocery chains in America) and Speculoos at Trader Joe’s.

Cookie butter enhances the inherent cookie dough flavor in any baked cookie/bar recipe. It’s also a delight to eat straight from the jar!

Add white chocolate chips and a generous amount of sugar and oats to that, and you really have a great combo.

These bars can be a little messy, but that’s okay. Every crumb is delicious!

Modified greatly from Bake from Scratch Magazine Sept/Oct 2018.

PrintBready or Not Original: Oatmeal Chocolate Chip Cookie BarsThese chewy, slightly crumbly bars are packed with cookie butter, oats, and chocolate, the kind of stuff that will delight kids and adults alike!Course Dessert, SnackCuisine AmericanKeyword bars, chocolate, cookie butter, oatsAuthor Beth CatoEquipment9×13 panoffset spatulaIngredients1 cup unsalted butter 2 sticks room temperature1 cup light brown sugar firmly packed1/2 cup white sugar1 cup creamy cookie butter2 large eggs room temperature2 teaspoons vanilla extract2 cups all-purpose flour2 1/4 cups old-fashioned oats divided1 teaspoon kosher salt1 teaspoon baking soda1 teaspoon baking powder8 ounces white chocolate chips dividedInstructionsPreheat oven at 350-degrees. Line a 13×9 pan with a long piece of foil. Apple nonstick spray or grease with extra butter.In a big bowl, beat together butter and sugars until they are light and fluffy. Add the cookie butter followed by the eggs and vanilla, scraping the bowl a few times to make sure everything is incorporated.In another bowl, stir together the flour, 2 cups of the oats, salt, baking soda, and baking powder. Gradually mix the dry ingredients into the butter mix. Using an offset spatula, spread half the batter into the prepared pan. Dough will be thick and somewhat sticky. Sprinkle half of the chocolate over the top. Dollop on the rest of the dough, spreading into an even later again. Sprinkle on the rest of the white chocolate chips along with the remaining 1/4 cup of oats.Bake for 27 to 35 minutes. The middle should be set, not jiggly, and pass the toothpick test. Cool completely at room temperature and then the fridge (the bars will be firmer and less messy to slice if they are chilled).Use the foil to lift contents onto a cutting board. Slice into pieces. Store in a sealed container for up to 5 days.OM NOM NOM!

Bready or Not Original: Cinnamon Swirl Cookies

These Cinnamon Swirl Cookies look like cinnamon rolls and are oh so good.

Unlike soft, pillowy rolls, these cookies are chewy when fresh and then become crispier after the first day.

The filling here is pretty simple: flour, cinnamon, and maple syrup. This makes a sweet, spreadable paste that I’d love to try in other baked goods as well.

One of the nice things about this recipe is that these cookies can be prepared and formed into logs, then stashed in the fridge or freezer for later baking. That makes them extra convenient for when you need to bake under a time crunch.

Greatly modified from Holiday Cookies 2019 from Bake from Scratch.

PrintBready or Not Original: Cinnamon Swirl CookiesThese beautiful Cinnamon Swirl Cookies look just like cinnamon rolls, but are chewy-crisp instead of pillowy soft. The dough can be made ahead and chilled or frozen for a convenient fast-bake later on. Makes about 48 cookies.Course Dessert, SnackCuisine AmericanKeyword cookiesAuthor Beth CatoEquipmentparchment paperRolling Pinuneven spatulaIngredientsCookie Dough1 cup unsalted butter 2 sticks, softened1 cup white sugar1 large egg1 teaspoon vanilla extract2 2/3 cups all-purpose flour1/2 teaspoon kosher salt1/4 teaspoon baking sodaFilling1/4 cup all-purpose flour2 Tablespoons ground cinnamon1/4 cup maple syrupInstructionsIn a large bowl, beat butter until it is creamy. Add the sugar and beat until fluffy. Add in the egg and vanilla, beating a few more minutes until combined.In a medium bowl, sift together the flour, salt, and baking soda. Gradually mix the dry ingredients into the wet until it roughly forms a ball. Divide in half.Lay out a piece of parchment and add a dusting of flour. Roll out a portion of dough to about an 11-inch square. Use parchment to move dough into fridge to chill. Repeat with other half of dough.While that is chilling, make the filling. In a small bowl, combine the flour, cinnamon, and maple syrup to create a thin, spreadable paste.Pull out the dough one piece at a time. Use an uneven spatula to spread the filling to within 1/4 of the edges. Tightly roll up the dough to form a log. Wrap in parchment and set in fridge to chill at least two hours; it can also be encased in plastic wrap and frozen for later baking.Preheat oven at 350-degrees. Line a large baking sheet with fresh parchment.Use a sharp knife to slice dough into 1/4-inch pieces. Set slightly spaced out on parchment. Bake for 12 to 14 minutes.Cool cookies completely. Store in a sealed container at room temperature. Cookies will be chewier the first day, then crisp up more.OM NOM NOM!

Bready or Not: Crescent Rolls

Crescent Rolls are a classic yeast bread side. This recipe guides you through the steps to make these tear-apart hot bready bits of heaven.

As I grew up, the only fresh crescent rolls I got to have came out of a can, and they were a real treat. Those still have a major advantage in convenience.

Here’s the thing, though–from-scratch rolls do take a while to make, but this recipe makes a big batch (24) and they are fantastic to freeze. That means if you dedicate a day to bread-making, you can portion out your rolls and freeze a bunch to last for weeks.

That also involves some measure of self-control, because these Crescent Rolls are AMAZING.

These things are enriched, meaning they include both milk and butter. That gives them a soft, tender texture inside. They are also brushed with butter before and after baking, because butter makes everything better.

There’s nothing quite like unspooling a hot, steamy Crescent Roll, the dough flaking apart between your fingertips.

Recipe modified from Bake from Scratch November-December 2018.

PrintBready or Not: Crescent RollsHomemade crescent rolls take some time but are straightforward to make using this recipe! The result is delicious rolls that keep well at room temperature for several days and can be frozen for later, too! Makes 24 rolls.Course Bread, BreakfastKeyword yeast breadServings 24 rollsAuthor Beth CatoEquipmentkitchen scaletwo large baking sheetsparchment paperpizza cutterpastry brushIngredients4 1/4 cups bread flour1 Tablespoon plus 1 1/2 teaspoons instant yeast1 Tablespoon kosher salt1 cup milk1/2 cup unsalted butter 1 stick2 Tablespoons white sugar2 Tablespoons honey1 large egg room temperature1 large egg yolk room temperature1/4 cup unsalted butter half stick, meltedInstructionsUsing a stand mixer with a dough hook attached, combine the flour, yeast, and salt.Use a microwave or stove top to warm the milk, butter, sugar and honey to about 120-degrees (if it gets above that, give it a few minutes to drop down). Add the warm milk mixture to the flour until just combined, scraping the bowl as needed. Follow up with the egg and egg yolk, and continue to beat for about 6 more minutes. The dough should be smooth and elastic.Add nonstick spray to a large bowl. Drop in the dough, flipping it to grease the surface all over. Cover with a towel or plastic wrap and let rise in a warm spot until it is doubled, about 45 minutes.Line two baking sheets with parchment paper.Punch down the dough in the bowl. Lightly flour a work surface. Use a food scale to weigh the dough; divide it in half. Keep one of the halves covered while the other is rolled out to a foot-wide circle. Use a pizza cutter or knife to slice it into twelve triangles, like a pizza.To form a crescent roll, start at the wide end of a dough piece and roll it up, tucking and pressing the pointed tip underneath. Set spaced-out on a prepared pan. Repeat to form more rolls. Cover with a towel or plastic wrap to rise another 45 minutes to an hour.Near the end of the rise, preheat the oven at 375-degrees. Melt the half stick of butter and brush about half over the rolls.Place both sheets on racks inside oven and bake for 7 minutes. Switch placement of baking sheets on the racks. Bake for another 5 to 8 minutes, until they are a nice golden brown. Brush on the rest of the butter.Eat immediately, while warmed, or at room temperature. Crescent rolls will keep in a sealed bag for at least 2 days, and can also be frozen for later enjoyment.OM NOM NOM!

Bready or Not: Irish Coffee Coffee Cake

Irish Coffee Coffee Cake! Yes, the word “Coffee” is intentionally in this recipe’s name twice. That’s because it’s a coffee cake that includes coffee, and also a nip of whiskey, because why not?

I can tell you why the whiskey should be there–because it adds a fresh zip of flavor to an already delicious cake.

This is a recipe that take some effort. It dirties a lot of dishes. However, it’s also a special cake that looks and tastes like it required that extra effort.

Really, this is a cake to make to impress guests or for a brunch or a birthday or holiday event. I’m posting it over a week in advance of St. Patrick’s Day so that some folks can perhaps throw it together this weekend! Note that this cake freezes very well, too.

When I do recipes that include alcohol, I inevitably get asked: what did you use? Also, I don’t drink, can I omit the alcohol? To the first question, I used Green Spot whiskey, which is my personal favorite. As to the second, I haven’t tried the recipe without whiskey, but I imagine it would be just fine, especially if you like a strong coffee flavor.

Baking the cake as described below, the result is a lofty, spongy cake with a zing of whiskey and a deep coffee flavor. The moist crumb is a lovely contrast to the crumble layers through the middle and on top.

Modified from Bake from Scratch Jan/Feb 2019 issue.

PrintBready or Not: Irish Coffee Coffee CakeThis is a luxurious coffee cake with espresso powder used throughout and a refreshing nip of whiskey in the mix as well! The cake is lofty, moist, and oh so good.Servings 9 piecesAuthor Beth CatoEquipment9-inch square panfood processoroffset spatulaIngredientsIrish Whiskey Streusel1 3/4 cups all-purpose flour1 cup brown sugar packed2 teaspoons espresso powder1 1/4 teaspoons ground cinnamon1/2 teaspoon kosher salt1/2 cup plus 2 Tablespoons cold unsalted butter cubed1 Tablespoon Irish whiskeyCoffee Cake1/2 cup unsalted butter 1 cube, softened1 cup white sugar2 large eggs room temperature2 cups all-purpose flour1 1/4 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon kosher salt2/3 cup whole buttermilk or soured milk, see note1/3 cup Irish whiskey2 Tablespoons espresso powder2 teaspoon vanilla extractInstructionsIn a food processor, pulse together the flour, brown sugar, espresso powder, and salt. Drop in the butter and whiskey, and pulse again until it forms pea-sized crumbs. Chill mix in fridge. Note that the streusel can be made a day ahead of the rest of the cake.Preheat oven at 350-degrees. Line a 9-inch square pan with foil to extend up all four sides. Apply nonstick spray.In a large bowl, beat butter and white sugar until fluffy. Add eggs one at a time.In another bowl, mix together flour, baking powder, baking soda, and salt. In a different bowl, combine the buttermilk/soured milk, whiskey, espresso powder, and vanilla, stirring gently until the espresso powder is dissolved and not clumpy.Gradually mix the dry ingredients and the wet ingredients into the butter and sugar, alternating back and forth, until everything is combined.Spoon about half the batter into the prepared pan; batter will be thick, and an offset spatula will make it easier to even out. Sprinkle half the streusel mix over the batter. Dollop on the remaining batter and even out again. Crumble the rest of the streusel over the top.Bake about 40 to 45 minutes, until the middle of the cake passes the toothpick test. Cool completely in pan. Use the foil to lift it onto a cutting board to slice.Cake pieces keep well in sealed container at room temperature for at least 3 days. Pieces can also be wrapped up and frozen for later enjoyment.OM NOM NOM!NotesTo make soured milk, place two teaspoons lemon juice or vinegar in a liquid measuring cup, then add milk or half & half to reach the 2/3 line called for in this recipe. Let set for about 10 minutes so that it starts to curdle.