Posts made in April, 2018

Bready or Not: Apple Butter Oatmeal Cookies

Posted by on Apr 18, 2018 in apples, Blog, Bready or Not, cookies | 0 comments

If you love apples and oatmeal cookies, this unique recipe combines those loves in a delicious new form!

Bready or Not: Apple Butter Oatmeal Cookies

These Apple Butter Oatmeal Cookies are thin and super chewy. Don’t substitute applesauce here. You need real apple butter, homemade or store-bought.

Bready or Not: Apple Butter Oatmeal Cookies

The dough can be finicky to work with. I use well-seasoned stoneware for my cookies, and I was surprised that my first batch completely stuck to the pan. After over a decade of seasoning the stoneware, that almost never happens!

Bready or Not: Apple Butter Oatmeal Cookies

The solution is simple: parchment paper. Keep it on the paper to bake and to cool, allowing the cookies to completely set. That doesn’t take long.

Bready or Not: Apple Butter Oatmeal Cookies

The end result is a thin, chewy oatmeal cookie with a rich apple flavor. I’ve never had anything quite like them!

Bready or Not: Apple Butter Oatmeal Cookies

Modified from Apple Butter Cookies in Best Loved Cookies & Bars by Taste of Home.

 

Bready or Not: Apple Butter Oatmeal Cookies

Bready or Not: Apple Butter Oatmeal Cookies

These Apple Butter Oatmeal Cookies require several hours of chill time prior to baking, and the use of parchment paper throughout the baking process. The dough can be sticky and finicky to work with, but the delicious result makes the effort worthwhile!

  • 1/4 cup (half stick) unsalted butter, softened
  • 2 cup brown sugar, packed
  • 1 egg
  • 1/2 cup quick oats
  • 1/2 cup + 2 Tablespoons apple butter
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup golden raisins

In a large bowl, cream together the butter and sugar. Beat in the egg, oats, and apple butter.

In a separate bowl, sift together the dry ingredients. Gradually mix them into the butter mix, followed by the pecans and raisins. Cover dough with plastic wrap and refrigerate for several hours or overnight.

Preheat oven at 350-degrees. Prepare a baking sheet with parchment paper; note that the paper is a necessity, as this dough is very sticky. Scoop dough by teaspoonful, with lots of space between each dollop to account for spreading.

Bake for 15 minutes or until set. Use parchment paper to lift the cookies onto a rack to cool, and put fresh paper on the cookie sheet. Prepare the next batch. By the time the next cookies are baked, the previous batch should be set and ready to move off the cooling rack.

Pack cookies with parchment or wax paper between layers, as they might stick together.

OM NOM NOM!

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Sunday Quote is halfway through April

Posted by on Apr 15, 2018 in Blog, Quote | 0 comments

“Most of the basic material a writer works with is acquired before the age of fifteen.”
~Willa Cather

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Con or Bust Benefit Auction: Roar of Sky ARC

Posted by on Apr 12, 2018 in Blog, roar of sky | 0 comments

con or bust

I don’t have my galleys of Roar of Sky yet, but I’ll get them soon. And someone else out there in the country will get a special copy, too. That’s because I’m donating one of my ARCs (Advance Reader Copies) to raise money for Con or Bust.

Click here to read the auction details, and look at the other great books and items up for offering, too! The auction runs now through Sunday April 22nd.

#SFWAPro

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Bready or Not Original: Vanilla Granola Cookies

Posted by on Apr 11, 2018 in Blog, Bready or Not, cookies | 0 comments

Vanilla Granola Cookies! Because granola makes everything healthier, right?

Bready or Not Original: Vanilla Granola Cookies

The clearance aisle at the grocery store bequeathed me with super-cheap vanilla granola with a close expiration date, so I decided to make cookies with it.

Bready or Not Original: Vanilla Granola Cookies

Weirdly enough, there weren’t many granola cookie recipes out there–and certainly none that appealed to me. I decided to greatly modify a couple oatmeal cookie recipes to get what I wanted.

Bready or Not Original: Vanilla Granola Cookies

I was most worried about getting the balance of sugar just right, since granola is already sweet on its own. Keep that in mind when you make this, too–granolas vary a lot, so tweak the sugar as necessary!

Bready or Not Original: Vanilla Granola Cookies

These cookies have a great, unique texture. I tried not to break up granola clumps too much, and the mix of granola throughout creates sporadic crunchiness in otherwise soft cookies.

Bready or Not Original: Vanilla Granola Cookies

Notice the different backdrops for my food pictures? That’s my new Shotbox in action! Most of my new recipes from here on will include at least some pictures from the Shotbox. It’s a cool, collapsible, and portable photo light studio.

Bready or Not Original: Vanilla Granola Cookies

I love my Shotbox. (And no, I’m not being paid anything to say that. I bought this during a Kickstarter and I had to wait a long time for the product to arrive. Totally worth the wait.)

Bready or Not Original: Vanilla Granola Cookies

 

Bready or Not Original: Vanilla Granola Cookies

Bready or Not Original: Vanilla Granola Cookies

Try out this recipe with different varieties of vanilla granola! Some granolas can be extra sweet or include more sweet add-ins like dried fruit or chips, so reduce the sugar in the recipe if necessary.

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter (1 1/2 sticks), room temperature
  • 3/4 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 Tablespoon pure vanilla extract
  • 2 eggs
  • 2 cups vanilla granola
  • 1 cup white chocolate chips

Preheat oven to 325-degrees. Line cookie sheet with parchment paper.

In a medium bowl, mix the flour, baking soda and salt; set aside.

In a large bowl, cream together the soft butter, brown sugar, and white sugar until fluffy. Beat in the vanilla extract and two eggs until the mix is light. Gradually stir in the flour mixture. Gently blend in the granola, trying to not break apart all of the clumps, and the white chocolate chips.

Place tablespoon-sized dollops of dough on the ready sheet, spacing them out to allow for expansion. Bake for 10 to 13 minutes, until the edges are slightly brown and the middle is still soft. Let the cookies rest on the cookie sheet for 10 minutes before transferring to a cooling rack.

Cookies keep for days in sealed container at room temperature.

OM NOM NOM!

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Sunday Quote will post a Vanilla Granola Cookies recipe on Wednesday

Posted by on Apr 8, 2018 in Blog, Quote | 0 comments

“Don’t spend time beating on a wall, hoping to transform it into a door.”
~ Coco Chanel

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