Posts by Beth

Bready or Not Classic: Chewy Honey Snickerdoodles

Posted by on Jun 12, 2019 in Blog, Bready or Not, cookies | 0 comments

If all has gone according to plan, I’ve fled to a far-distant continent to enjoy Wensleydale cheese and scones. I didn’t want to schedule new recipes while I travel as I won’t be able to promote them to the fullest. Therefore, I’m revisiting a classic recipe this week and next. Enjoy!

If you’ve eaten my cookies at a convention or book event in recent years, you may have very well eaten these cookies: Chewy Honey Snickerdoodles.

Bready or Not: Chewy Honey Snickerdoodles

As WorldCon in Kansas City neared, I asked on Facebook if people had cookie requests. Several people asked for Snickerdoodles. Problem: My traditional Snickerdoodle recipe only stays optimal for a few days.
Bready or Not: Chewy Honey Snickerdoodles

Therefore, I needed to create a new Snickerdoodle recipe, one that would travel well and hold up to summer heat. I looked at my other go-to convention cookie recipe for Chewy Honey Maple Cookies. I Snickerdoodlified it.
Bready or Not: Chewy Honey Snickerdoodles

The end result: a new kind of Snickerdoodle with a sweet kiss of honey, and the durability to travel without falling apart AND the miraculous knack for staying fresh ‘n tasty for weeks. As long as three weeks, I’ve been told.

Bready or Not: Chewy Honey Snickerdoodles

I’ve had numerous people tell me that these are the best Snickerdoodles they have ever had. Try the recipe yourself, and see if you agree!

 

Bready or Not Classic: Chewy Honey Snickerdoodles

Bready or Not: Chewy Honey Snickerdoodles

A Bready or Not Original: classic Snickerdoodle cookies with a touch of honey! These cookies are excellent to pack for conventions or ship cross-country, as they’ll stay chewy and delicious for many weeks.

  • For dough:
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup white sugar
  • 2 Tb honey
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup bread flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For rolling:
  • 3 tablespoons sugar
  • 3 teaspoons ground cinnamon

In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.

In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cream of tartar, cornstarch, baking soda, and salt. Sift together.

Slowly stir together the wet and dry ingredients until just combined. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen.

When ready to bake, preheat the oven to 350-degrees. Use greased stoneware, parchment paper, or silpat mats. Prepare sugar and cinnamon mix, and roll dough balls to coat. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, so it will spread when it bakes; keep this in mind when spacing the cookie dough balls.

Teaspoon-sized cookies bake in 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.

Cookies will keep in a sealed container, between waxed paper or parchment layers, for as long as three weeks. They are excellent for travel or shipping.

OM NOM NOM!

Read More

Off on an Adventure!

Posted by on Jun 7, 2019 in Blog, whimsy | 0 comments

If all goes according to my maniacal plans, I am now on the far side of the world. Where am I going? What am I doing? Follow along on my Twitter and/or Facebook to find out! Novella the Sloth will play tour guide, as she does so well.

The next while, Bready or Not will feature what I am calling Classic Replays–reposts of old favorites that are due some more attention. Enjoy!

Novella the Sloth

Read More

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

Posted by on Jun 5, 2019 in apples, Blog, blondies, Bready or Not, cookies | 0 comments

Apple Chips are delicious to eat out of the bag, but they can also be used to make delicious baked goods like these Chewy Oatmeal Apple Chip Cookies!

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

If you recall last month, I shared a new recipe for Apple Chip Blondies as I searched for ways to utilize a Costco-bought gigantic bag of apple chips. I decided to find a way to use them in cookies as well.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

This ended up being tricky. I tried one recipe, and while the result was tasty, the cookies were crumbly and turned hard within a few hours. That would not do.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

I turned to one of my own old recipes for Chewy Oatmeal Raisin Cookies (which I need to bake again to post here, as I posted before on my old LiveJournal). I modified it to use apple chips instead of raisins, and to use one of my new favorite grocery store finds, caramel chips.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

These cookies worked in the best kind of way. The apple chips soften, but remain chewier than raisins. The cookies themselves are chewy and stay chewy in a sealed container. The caramel chips–well, like liquid caramel, they pair perfectly with apples. The caramel flavor is at the forefront, followed by the sublime taste of the apple chips.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

 

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

This Bready or Not Original recipe uses apple chips, such as Bare brand, along with caramel chips for an innovative, delicious spin on oatmeal cookies. Makes about 45 cookies using a tablespoon scoop.

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, melted (1 1/2 sticks)
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon pure vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 1/2 cups old-fashioned (rolled) oats
  • 1 cup caramel chips
  • 1 cup apple chips, broken small

Preheat oven to 325-degrees. Line cookie sheets with parchment paper or silpat, or use seasoned stoneware.

Melt butter and let cool slightly.

Mix flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2 to 3 minutes until light and creamy. Mix in the flour mixture. Add the oats, caramel chips, and apple chip pieces. Mix until just blended.

Using a tablespoon scoop, place dough balls on pan. 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 5 to 10 minutes before transferring to a cooling rack.

OM NOM NOM!

Read More

New Story at Daily Science Fiction: “Clouds Gleam Across Her Eyes”

Posted by on Jun 3, 2019 in anthology:story, Blog | 0 comments

Daily Science Fiction just published my story “Clouds Gleam Across Her Eyes,” my take on the Chosen One trope from the mother’s perspective. A great deal of the inspiration for it comes from Terminator 2, but I gave it a fantasy bent. I’ve had incredible reactions to the story so far–incredibly good reactions, at that! Take a look–it’s under 1000 words–and let me know what you think, too!

In the meantime, I’ll be over here holding a massive bread pillow. As one does.

Beth with massive bread pillow

Read More

Bready or Not: Maple Nut Pie Bars

Posted by on May 29, 2019 in Blog, blondies, Bready or Not, cookies, maple, pie | 0 comments

Bready or Not returns to the theme of maple goodness with these delicious Maple Nut Pie Bars.

Bready or Not: Maple Nut Pie Bars

These are like pecan pie, but BETTER because they are portable and easily shared. And really, I love the variety of nuts.

Bready or Not: Maple Nut Pie Bars

That ‘easily shared’ bit is important, as this recipe bakes up an entire 13×9-inch dish of goodness. That’s quite a bounty to keep to oneself.

Bready or Not: Maple Nut Pie Bars

Each bar is exquisite, too: a shortbread base covered with sweetened mixed nuts. The variety of tastes and textures is perfection.

Bready or Not: Maple Nut Pie Bars

Store these in the fridge when all is done, and note that you can also freeze them for later. Make the goodness last even longer!

Bready or Not: Maple Nut Pie Bars

Modified from Brownies & Bars Magazine.

 

Bready or Not: Maple Nut Pie Bars

Bready or Not: Maple Nut Pie Bars

These Maple Nut Pie Bars are similar to pecan pie, but in handy bar form. They consist of a shortbread crust topped with crunchy, sweet nuts. Perfect for the holidays and year-round.

  • 1 1/2 cups all-purpose flour
  • 2/3 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter, room temperature
  • 3 eggs, room temperature
  • 1 1/4 cups chopped mixed nuts
  • 3/4 cup brown sugar, packed
  • 3/4 cup pure maple syrup
  • 3 Tablespoons unsalted butter, melted
  • 1/2 teaspoon maple flavoring (or substitute 1 teaspoon vanilla extract)

Preheat oven at 350-degrees. Line a 13x9 pan with foil and grease with nonstick spray or butter. Set aside.

In a medium bowl, stir together the flour, powdered sugar, and salt. Use a pastry blender or a knife and fork to cut in the butter until it resembles small crumbs. Evenly press into the bottom of the pan. Bake for about 20 minutes, until light brown.

As that bakes, make the filling. In a medium bowl, lightly stir the eggs. Add the mixed nuts, brown sugar, maple syrup, melted butter, and maple flavoring. Spread over the hot crust.

Bake for another 18 to 20 minutes, until top is golden and set. Cool in pan for several hours. Lift contents onto a cutting board using the foil and slice into bars.

Store with waxed paper between layers in a sealed container in fridge. Bars can also be frozen for later enjoyment.

OM NOM NOM!

Read More