Posts made in October, 2015

Bready or Not Guest Sherrida Pope with Peanut Butter Nutella Cookies

Posted by on Oct 22, 2015 in Blog, Bready or Not, chocolate, cookies, guest recipe | Comments Off on Bready or Not Guest Sherrida Pope with Peanut Butter Nutella Cookies

I’m happy to welcome author Sherrida Pope (who I know better as Nancy Fulda) to Bready or Not today! She has two darling new children’s books out, one for Halloween and one for Thanksgiving. Owls and cats, you can’t go wrong with that. Other things that can’t go wrong: anything combined with Nutella. Sherrida has a recipe for Peanut Butter Nutella Cookies that look absolutely delicious!

Owl

An Owl Goes Trick-or-Treating

 

CatThe Cat who Ruined Thanksgiving


 

SAM_3277

I still remember the first time I tasted Nutella. It was during December in the 1980’s, surrounded by holiday trappings and a box of intriguing food items my sister had brought back from Germany. What was this strange substance, this… spreadable chocolate?

It was love at first bite. But you couldn’t find Nutella in California stores back then, or at least, we couldn’t, and so my newfound affinity had to wait on the back shelf until my own trip to Germany nearly a decade later. Happily, globalization has since rectified many of the gaps on my store shelves, and I’m pleased to report that I can now find Nutella in nearly every major supermarket in my area.

I hope you can, too, because the only thing better than Nutella is Nutella combined with something superbly delectable. Think about it: Nutella is yummy. Peanut butter is yummy. Both together is… well, around my house it’s a recipe for an empty plate and a lot of cookie crumbs.

Peanut Butter Nutella Cookies
½ cup margarine or butter
½ cup peanut butter
1 cup all-purpose flour
1 cup brown sugar
1 egg
½ tsp baking powder

SAM_3228

Beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add ½ cup of the flour, sugar, egg, and baking powder. Beat until thoroughly combined. Add remaining flour.

Form dough into 1-inch balls. (If dough is too sticky to shape easily, then add extra flour or refrigerate for 15-20 minutes.) If desired, use a spoon to create a small depression in the center of each cookie.

Bake at 375° for 7-9 minutes. Spread Nutella across the top of warm cookies.

SAM_3260


 
Sherrida Pope, who also publishes as Nancy Fulda, lives and writes in the scenic area near Utah Lake. She has three children, a pet hedgehog, and a transient appreciation for classical music. Find her engaging chapter books at Amazon, Barnes & Noble, and other online retailers.

An Owl Goes Trick-or-Treating

The Cat who Ruined Thanksgiving

Read More

Bready or Not: Healthy Butternut Squash Soup

Posted by on Oct 21, 2015 in Blog, Bready or Not, gluten-free, healthier, main dish | Comments Off on Bready or Not: Healthy Butternut Squash Soup

This wonderful soup has been one of my cool weather dinner staples for several years!

Butternut Squash Soup

I love, love this soup. It takes a little bit of prep work but then feeds me for a few days. It’s both delicious and healthy. Butternut squash is one of my favorite roast vegetables, and this just blends it into liquid form.

Butternut Squash Soup

Butternut squash can be intimidating to slice up. I recommend the technique shown at The Kitchn. Basically, you slice off the ends, then take off the rind, de-seed, then dice the orange flesh.

Butternut Squash Soup

This recipe freezes really well, too. I like to measure it in 2-cup increments and seal it up in quart-size freezer bags; I can freeze them flat so they take up almost no room.

The soup’s flavor improves after being in the fridge for a day, too. The roasted vegetables really come through. I like to add spices like nutmeg, cinnamon, or pumpkin spice mix, and a few pepitas for texture.

Butternut Squash Soup

It’s a bowl of stomach-warming happiness.

Modified from Lick My Spoon.

Bready or Not: Healthy Butternut Squash Soup

Butternut Squash Soup

This nutritious soup largely consists of squash, onion, and broth. It takes a little bit of time to roast, but once it’s made the soup tastes even better after resting in the fridge. It’s also great to freeze!

Modified from Lick My Spoon.

  • 1 butternut squash
  • 1 yellow onion
  • 32 ounce chicken (or vegetable) broth (1 box or 2 cans)
  • 2 tablespoons olive oil
  • salt (Hawaiian is great!)
  • nutmeg, cinnamon, or pumpkin spice mix
  • pepitas or chopped pecans, optional

Preheat oven to 450-degrees. Prepare a large rimmed baking sheet by lining it with foil.

Peel, de-seed, and dice the squash into roughly 1-inch cubes. It doesn't need to be neat--they will all be blended in the end. Peel and dice up the onion.

Place the squash and onion on the baking sheet. Drizzle or spray olive oil over everything. Add salt and other spices like cinnamon or nutmeg and toss to coat.

Roast in oven for about 25 minutes. Turn over the squash, then cook another 15-25 minutes, until the squash is just browning and is fork-tender.

If you want to complete the soup later, just stick the squash in the fridge. Or continue...

In a large pot, bring the broth to a simmer. Add the roasted squash and onion. Carefully puree using an immersion blender, or blend in small batches in a blender or food processor. Use caution: you’re working with hot liquid! Process until the soup is smooth, and bring to a simmer again.

Serve in bowls with an additional sprinkling of spices and perhaps some pepitas or chopped pecans on top! Leftovers keep sealed in fridge upward of a week; the taste actually improves after being in the fridge for a day. It can also be frozen in freezer bags or plastic dishes. Reheats quickly in the microwave or on the stove.

OM NOM NOM!

 

Butternut Squash Soup

 

Read More

Sunday Quote needs words

Posted by on Oct 18, 2015 in Blog, Quote | Comments Off on Sunday Quote needs words

“You have to write the book that wants to be written. And if the book will be too difficult for grown-ups, then you write it for children.”

~Madeleine L’Engle

Read More

Halfway through October

Posted by on Oct 15, 2015 in anthology:poem, Blog, holy taco church | Comments Off on Halfway through October

Ever have one of those weeks when everything happens, both good and bad? Yeah. That’s this week for me. My son is on fall break. I came down with a nasty cold that has now reached the cough- sniffle-and-have-no-voice stage. There are extra appointments because it’s fall break. I have family in town. ALL THE THINGS.

Along with that, I even had a new batch of poetry publications!

– “Why You Will Listen and Drown” in Starline 38.4
– Zetetic: A Record of Unusual Inquiry reprinted “Barstow”
“For the Cause” is in the race-themed issue of Eye to the Telescope

Oh yeah, and last week I had a post up at the Holy Taco Church: Dulce de Leche Brownies and how they will try to kill you.

Dulce de Leche Brownies5_sm

Read More

Bready or Not: Pumpkin Maple Cookies

Posted by on Oct 14, 2015 in Blog, Bready or Not, cookies, maple, pumpkin | Comments Off on Bready or Not: Pumpkin Maple Cookies

These cookies epitomize the season of fall in a single cookie.

Pumpkin Maple Cookies

First you taste pumpkin and the cinnamon, ginger, and cloves, then that is followed by the mellow sweetness of maple. The texture is chewy and perfect.

Pumpkin Maple Cookies

I found the original of this recipe at Two Peas and Their Pod and thought, “Hey, you know what this recipe needs for some extra oomph? MAPLE.”

Pumpkin Maple Cookies

The flavors play so well together. Add that to the chewy texture and the lovely light orange tint of pumpkin, and you have the perfect goodies to accompany a hot drink on a brisk autumn night.

Pumpkin Maple Cookies

Do note that this cookie dough is very sticky and goopy. It needs to chill in the fridge so that it can be shaped and rolled in sugar. So plan ahead for this one: make the dough, then bake everything hours or a day later.

Adapted from Pumpkin Gingersnap Cookies at Two Peas and Their Pod.

Bready or Not: Pumpkin Maple Cookies

Pumpkin Maple Cookies

These chewy cookies are autumn in one bite! The flavors of pumpkin and spice are followed by the mellow sweetness of maple.

Adapted from Pumpkin Gingersnap Cookies at Two Peas and Their Pod.

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar, plus more for rolling the cookies
  • 1/2 cup pure pumpkin puree (NOT organic)
  • 1/4 cup molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple flavor
  • 2 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

In a large bowl, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, vanilla extract, and maple flavor.

In a medium bowl, whisk together the remaining dry ingredients. Add them to the batter until just combined. Refrigerate the cookie dough for at least 1 hour or up to 3 days.

When it's time to bake, preheat the oven at 350-degrees. Use greased stoneware or line a baking sheet with silicone mats or parchment. Place white sugar in a small bowl. Use a scoop to drop balls of dough in the sugar. Roll them around and then place on baking sheet. (Note: the dough is very sticky and goopy. It needs to be chilled to be workable, so be sure to place it back in the fridge between batches.)

Bake for 9-11 minutes for teaspoon sized dough, or 10–12 minutes for tablespoon-sized. The cookies should look crackled and set, but still soft. Let them cool on the baking sheet for ten minutes before moving to a rack.

OM NOM NOM!

 

Pumpkin Maple Cookies

Read More