Posts by Beth

Sunday Quote agrees with Lloyd Alexander

Posted by on Jun 17, 2018 in Blog, Quote | 2 comments

“Fantasy is hardly an escape from reality. It’s a way of understanding it.”
~ Lloyd Alexander

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Bready or Not: No-Bake Peanut Butter Pretzel Fudge

Posted by on Jun 13, 2018 in Blog, Bready or Not, chocolate, fudge, no-bake dessert | 0 comments

These easy-to-make No-Bake Peanut Butter Pretzel Fudge pieces are basically like homemade candy bar bites.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

They are a fantastic combination of savory, salty, sweet, and crunchy. They have it all going on.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

Plus, you don’t even have to turn on the oven–just a food processor, microwave, and maybe a stand mixer. The fridge does all the lengthy work.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

These went over so well at my husband’s work that a guy immediately logged onto my website via his phone to try to find the recipe. Uh, sorry, dude. There is quite a lead time between the initial baking/making and the online post.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

However, by his enthusiasm, maybe he’ll find this post is worth the long wait.

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

Modified from America’s Test Kitchen, Christmas Cookies 2013.

 

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

Bready or Not: No-Bake Peanut Butter Pretzel Fudge

These no-bake fudge bites are kinda like candy bars with an incredible combination of savory, salty, sweet, and crunchy. They require almost no labor, but will need several hours of chill time in the fridge.

  • Fudge:
  • 5 ounces salted thin pretzel sticks broken into pieces (2 cups, divided)
  • 12 Tablespoons unsalted butter, melted
  • 1 1/2 cups creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups confectioners' sugar
  • Chocolate Ganache:
  • 3 Tablespoons unsalted butter
  • 3 1/2 ounces bittersweet or semi-sweet chocolate chips
  • 1 Tablespoon light corn syrup

Line an 8x8 or 9x9-inch pan with aluminum foil and apply nonstick spray.

In a food processor, process 1 cup of broken pretzels until finely ground. Stir together the pretzel crumbs and melted butter in a large mixing bowl and let sit to cool a few minutes.

Add peanut butter, vanilla extract, and salt to the butter mixture, and mix until the peanut butter is smooth. Slowly mix in the confectioners' sugar until it all comes together. Add the additional 1 cup of pretzel sticks and stir to combine.

Transfer the mix to the prepared pan and spread into an even layer. Cover surface directly with plastic wrap or waxed paper and smooth out more, then stash in fridge for 30 minutes.

Microwave the three ganache ingredients at 50% power, stirring often, until melted and smooth. This will total about 1 minute or so. Let cool slightly.

Remove plastic cover from atop the fudge and use an uneven spatula to spread ganache on top.

Chill pan for about 4 hours. Use the foil sling to lift contents from pan and onto a cutting board to parcel into bars.

Keeps well in fridge for days in a sealed container.

OM NOM NOM!

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Sunday Quote has a Peanut Butter Pretzel Fudge recipe up on Wednesday

Posted by on Jun 10, 2018 in Blog, Quote | 0 comments

“Lock up your libraries if you like; but there is no gate, no lock, no bolt that you can set upon the freedom of my mind.”
~ Virginia Woolf, A Room of One’s Own

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Bready or Not: Lemon Shortbread Bites

Posted by on Jun 6, 2018 in Blog, Bready or Not, cookies, lemon | 0 comments

If you love lemon, brace yourself. These Lemon Shortbread Bites are small, delicious, and poppable like potato chips.

Bready or Not: Lemon Shortbread Bites

This recipe would be perfect for a potluck or picnic or shower. Anywhere where you need small cookies that aren’t necessarily filling… if you manage to restrain yourself.

Bready or Not: Lemon Shortbread Bites

These things are sandy and light in texture, and the lemon glaze gives a refreshing, bright flavor that isn’t hardcore sweet.

Bready or Not: Lemon Shortbread Bites

That’s what makes these so dangerous. They are cookies you can easily grab by the handful.

Bready or Not: Lemon Shortbread Bites

If you have clear vanilla extract, that’s ideal for this recipe so that it doesn’t tint the glaze. But regular ol’ vanilla will certainly do.

Bready or Not: Lemon Shortbread Bites

I don’t know how long these cookies will keep. They tend to vanish rather quickly.

Bready or Not: Lemon Shortbread Bites

Modified from Pink Cake Plate.

 

Bready or Not: Lemon Shortbread Bites

Bready or Not: Lemon Shortbread Bites

Be warned: this recipe makes dangerously-addictive lemony bites of shortbread! The recipes will make anywhere from 45 to 64 cookies, depending on how you slice up the dough, but keep in mind they will spread in the oven. For the glaze, use a clear vanilla extract, if possible, to keep the glaze white rather than tinted.

  • Cookies:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1 teaspoon lemon extract
  • zest of 1 lemon
  • Glaze:
  • 1/2 cup confectioners' sugar
  • 1/2 Tablespoon lemon juice (more as needed)
  • 1/2 teaspoon vanilla extract (clear, if available)
  • yellow or white sanding sugar, optional

In a large bowl, beat together butter and sugar until fluffy. Gradually add in the flour, lemon extract, and zest.

Lay out plastic wrap. Dump dough onto the surface and form into a 6-inch square about 3/4 inch thick. Completely wrap dough and set in fridge for at least two hours or overnight.

Preheat oven to 325-degrees. Using a knife or bench knife, cut dough into small squares; note that they will spread in the oven. Set up on parchment-covered cookie sheet, with cookies spaced out.

Bake 22 to 26 minutes, or until cookies are set and turning golden. Use parchment to slide them onto another surface to cool or let cool on cookies sheet.

Mix confectioners' sugar, lemon juice, and vanilla extract, until it forms thick but oozy consistency. Drizzle glaze over cookies. If desired, immediately sprinkle sanding sugar on top to create a glittery shine.

OM NOM NOM!

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Sunday Quote hides from the heat

Posted by on Jun 3, 2018 in Blog, Quote | 0 comments

“It is perfectly okay to write garbage—as long as you edit brilliantly.”
~C. J. Cherryh

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