Posts made in July, 2018

Bready or Not: Lemon Brown Butter Crinkle Cookies

Posted by on Jul 18, 2018 in Blog, Bready or Not, cookies, lemon | 0 comments

Today’s recipe involves a bit of cookie alchemy: Lemon Brown Butter Crinkle Cookies.

Bready or Not: Lemon Brown Butter Crinkle Cookies

They combine a lot of elements that you don’t normally see together, but the result is an amazing and unique lemon cookie that is spicy and fresh.

Bready or Not: Lemon Brown Butter Crinkle Cookies

This is a nuanced cookie. You take a bite, and different levels of flavor evolve on your taste buds.

Bready or Not: Lemon Brown Butter Crinkle Cookies

It’s also messy because the cookies are rolled in confectioners’ sugar, so this isn’t a cookie to eat before a fancy meeting or on the go.

Bready or Not: Lemon Brown Butter Crinkle Cookies

Note that the sugar coating will be absorbed and/or fall off the cookie over time, so if you want them to look fully coated, eat them fresh. But the flavor is fine if you wait. The presentation changes, that’s all.

Bready or Not: Lemon Brown Butter Crinkle Cookies

If you need tips on how to brown butter, there is a lot of advice to be found online, including videos! Browned butter really does make a different in a recipe, as it has a nutty new flavor going on. It’s well worth the effort for certain recipes.

Bready or Not: Lemon Brown Butter Crinkle Cookies

 

 

Modified from Martha Stewart Living.

 

Bready or Not: Lemon Brown Butter Crinkle Cookies

Bready or Not: Lemon Brown Butter Crinkle Cookies

These lemon cookies are incredibly nuanced, with spices, brown butter, and a powdered sugar coating. Note that the dough needs to be chilled overnight, at minimum, as the dough is otherwise difficult to work with.

  • 1/2 cup (1 stick) unsalted butter
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon finely grated lemon zest, plus 3 Tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup confectioners' sugar

Brown butter in a saucepan, watching carefully to make sure it doesn't burn. Set aside to cool.

Mix together the flour, baking powder, cinnamon, and salt. Set aside.

In a large bowl, place the two sugars. Stir in the browned butter, followed by the eggs, zest and juice, and vanilla. Slowly add the flour mix. Dough will be loose and oozy. Wrap it up well in plastic wrap and set in fridge to chill for a day or two.

Preheat oven at 350-degrees. Place parchment paper on cookie sheet.

Measure out confectioners' sugar into a small bowl. Scoop a tablespoon of dough, roll it between palms to shape, then roll it in the powdered sugar. Set on parchment paper. Repeat process with other cookies, spacing them out, though expect minimal spreading.

Bake 15 to 18 minutes, until cookies spread a smidgen and crackle. Let cool on cookie sheet for 10 minutes, then transfer to a rack to completely cool.

Store between strips of parchment or wax paper in a sealed container. Will keep up to two days, but note the confectioners' sugar will absorb more over time.

OM NOM NOM!

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Sunday Quote prefers Sesame Street-style Monsters

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

“I try to create sympathy for my characters, then turn the monsters loose.”
~Stephen King

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Bready or Not Original: Salted Caramel Chip Blondies

Posted by on Jul 11, 2018 in Blog, blondies, Bready or Not, chocolate | 0 comments

Salted Caramel Chips now exist. There is hope for our world yet.

Bready or Not Original: Salted Caramel Chip Blondies

“What makes these chips different than just using caramel chips?” Well, they have the texture of and keep their shape like regular chocolate chips. Caramel bits are more chaotic–they melt, they ooze, they can create a sticky mess.

Bready or Not Original: Salted Caramel Chip Blondies

More and more stores are carrying salted caramel chips around Arizona. Locally, I have found Ghirardelli (at Walmart), Nestle (at Walmart and several stores), and a Kroger-branded kind (at Fry’s Grocery Store).

Bready or Not Original: Salted Caramel Chip Blondies

All three work and have a good flavor, but I liked the Kroger one the least. The color looks more artificial (yeah everything is about these is artificial but…) and the pieces are small and not quite as rich in flavor. Still, their price is good and they aren’t bad, by any means.

Bready or Not Original: Salted Caramel Chip Blondies

You’ll see these chips used in a couple recipes in the next while–I bought several bags to test out!

Bready or Not Original: Salted Caramel Chip Blondies

While I’ll definitely stick to using real caramel in things like pies, these salted caramel chips are now my go-to for cookies and bars.

I do suggest keeping the ratio of 1 cup chocolate chips with 1 cup of caramel chips in this recipe. The caramel chips ARE strong–they are like butterscotch in that way–and the white chocolate adds a different kind of sweetness to balance them out.

Bready or Not Original: Salted Caramel Chip Blondies

 

Bready or Not Original: Salted Caramel Chip Blondies

Bready or Not Original: Salted Caramel Chip Blondies

Use a new innovation, salted caramel chips, to create stunning blondies! Ghirardelli or Nestle brands of caramel chips are recommended over store brands, but they’ll all work well. These blondies are chewy and sweet perfection, embodied with the lovely flavor of salted caramel (and without the goop and stickiness of real caramel).

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/4 cups white sugar
  • 1 1/4 cups brown sugar, packed
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1 cup white chocolate chips
  • 1 cup salted caramel chips

Preheat oven to 350-degrees. Line a 10x15 jelly roll pan with wide aluminum foil and apply nonstick spray or butter.

In a small bowl, mix together the flour, baking powder, and salt. Set aside.

In a mixing bowl, beat together the butter, both sugars, and vanilla to create a smooth batter. Beat in eggs, one at a time, followed by the flour mixture. Stir in the cup of white chocolate and cup of salted caramel chips. Spread batter evenly in pan.

Bake until evenly golden brown and set in the middle, 24 to 27 minutes. Cool completely at room temperature or chill before cutting. Blondies keep for up to 3 days in a room temperature sealed container.

OM NOM NOM!

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Bready or Not Guest Recipe from Author Wendy Nikel: The Grandmother Paradox Cherry Cupcakes

Posted by on Jul 10, 2018 in Blog, Bready or Not, cake, chocolate, guest recipe, healthier | 0 comments

Today I welcome Wendy Nikel! Her novella The Grandmother Paradox is out TODAY from World Weaver Press. This is the sequel to The Continuum. I’ve read both, and I can testify they are fun, fast reads that reminded me of old favorite shows like Quantum Leap and Sliders. Find out more about her new release below, and grab a recipe for some cupcakes that are loaded with cocoa and cherries!

When Dr. Wells, the head of the Place in Time Travel Agency, learns that someone’s trying to track down the ancestors of his star employee, there are few people he can turn to without revealing her secrets. But who better to jump down the timeline and rescue Elise from being snuffed out of existence generations before she’s born than the very person whose life she saved a hundred years in the future?

But Juliette Argent isn’t an easy woman to protect. The assistant to a traveling magician, she’s bold, fearless, and has a fascination with time travel, of all things. Can the former secret agent Chandler, with his knowledge of what’s to come, keep her safe from harm and keep his purpose there a secret? Or will his presence there only entangle the timeline more?


THE GRANDMOTHER PARADOX Cherry Cupcakes
by Wendy Nikel

Today is release day for THE GRANDMOTHER PARADOX, the second time travel novella in the Place in Time series. Which means, once again, it’s time to celebrate with cupcakes!
In this novella, which can be read as a sequel or as a standalone story, Chandler – a man from our present who’s been living in the future – is sent back to the year 1893 to protect the great-great-grandmother of the woman who saved his life. There, he joins up with a traveling magic show touring Michigan before heading down to the Chicago World’s Fair.

One of the many wonderful things that Michigan is known for is its cherries, which made cherry cupcakes an easy choice for this book’s recipe. Substituting fats like butter and oils with fruit in baking also makes for a healthier cake, which is something I’ve had to keep in mind since I’m still recovering from having my gallbladder removed. Fortunately, I happen to have a cherry tree in my backyard filled with sweet cherries just ripe for the picking.


THE CUPCAKES:

 

 

 

 

 

 

 

Bready or Not Guest Recipe: THE GRANDMOTHER PARADOX Cherry Cupcakes by Wendy Nikel

One of the many wonderful things that Michigan is known for is its cherries, which made cherry cupcakes an easy choice for this recipe inspired by Wendy Nikel’s novella The Grandmother Paradox. Substituting fats like butter and oils with fruit makes for a healthier cupcake.

  • Cupcake Ingredients:
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg whites
  • 1 Tablespoon vanilla extract
  • 1/4 cup honey
  • 1/4 cup white sugar
  • 1/4 cup applesauce
  • 1/4 cup buttermilk
  • 1 cup cherries (pitted & pureed)
  • Frosting ingredients:
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1-2 Tablespoons milk
  • 1 pkg cherry-flavored instant gelatin mix

Preheat oven to 325 degrees F

Sift together flour, cocoa, baking soda, baking powder, and salt.

In separate bowl, mix egg whites and vanilla.

Add honey, sugar, applesauce, and buttermilk.

Gradually add the dry mixture into the egg and milk mixture until well blended.

Add cherries

Fill cupcake liners half full and bake for 22-25 minutes. Let cool.

After cupcakes are cool, frost.

Sprinkle gelatin mix on the top and enjoy!

 

THE CONTINUUM (book #1) out NOW
paperback via World Weaver Press $9.99
eBook via iTunes
eBook via Barnes & Noble
eBook via Amazon
eBook via Kobo

THE GRANDMOTHER PARADOX (book #2) out TODAY
paperback via World Weaver Press $8.95
eBook via iTunes
eBook via Barnes & Noble
eBook via Amazon
eBook via Kobo


Wendy Nikel is a speculative fiction author whose short stories have appeared in Fantastic Stories of the ImaginationDaily Science FictionAE Sci-FiNature: Futures, and various anthologies and e-zines. She is a member of SFWA and Codex Writers Group and is a managing editor at Flash Fiction Online.

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Sunday Quote is excited about this week

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

“A writer is someone for whom writing is more difficult than it is for other people.”
~ Thomas Mann, Essays of Three Decades

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