If you like chewy maple goodness, then these Maple Raisin Bars are for you!
So you ever look at a recipe and think, “Hey, that looks good, but I want to change half the ingredients around?” That’s how this recipe came about. I look at another recipe and decided to give it an overhaul. Golden raisins instead of apricots. Honey instead of molasses. And so on.
The result? Chewy, cakey bars with delightful gems of golden raisins sprinkled throughout. The turbinado sugar on top adds a special sparkle.
They taste kind of like gingerbread just, well, without any ginger. That’s the closest comparison I can make.
Even better, these keep well for days at room temperature, and they can also be frozen for later enjoyment.
Yep, these will be greatly enjoyed. Now or later.
Bready or Not: Maple Raisin Bars
A Bready or Not Original! These Maple Raisin Bars are like chewy gingerbread bars, minus the ginger. The nommable crumb is made extra-chewy by the golden raisins spread throughout. Store them at room temperature, or freeze for later!
- 1 cup bread flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup golden raisins
- 3/4 cup maple sugar
- 1/2 cup avocado oil or canola oil
- 1/3 cup honey
- 1/2 cup milk (almond milk is fine)
- 3 teaspoons turbinado sugar
Preheat oven at 350-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray or butter.
In a large bowl, combine the flours, baking soda, cinnamon, nutmeg, cloves, and salt. Stir in the raisins. Set bowl aside.
In a medium bowl, whisk together maple sugar, oil, honey, and milk. Slowly pour the wet ingredients into the dry until fully combined. Scrape the dough into the prepared pan, making sure the raisins are well distributed. Sprinkle turbinado sugar all over the top.
Bake for 24 to 28 minutes, until the dough has puffed and it passes the toothpick test in the middle.
Let it cool completely. Lift out of pan with the foil and cut into squares. Store in a sealed container with waxed paper or parchment paper between the layers. Will keep well at room temperature for days, or can be frozen for weeks.
OM NOM NOM!
I’m presenting to you the recipe for one of the best dishes I’ve ever made in a crock pot: Korean-style beef short ribs.
I have made this many times over now. I’ve even tried it using cheaper cuts like chuck roast and rump roast. Those worked out okay (though the meat really dries out before its soak in the juice at the end), but they are nowhere as delicious as the short rib version.
It turns out amazing whether you use boneless or bone-in ribs–a mix is a great way to go, too! Don’t trim the fat. You want all that flavor. The end result is a sauce that tastes like you added red wine, but you didn’t. It’s like MAGIC.
Seriously, these ribs taste like something from a great Asian restaurant. Pair it with some broccoli and a good spoonful of the sauce, and YUM.
Whenever I see beef short ribs go on sale, I do a little dance of joy because it means I get to make this recipe again.
Modified from Heather’s Bytes.
Bready or Not: Slow Cooker Korean-Style Short Ribs
This recipe makes rich, savory short ribs that taste like a dish from a great restaurant! A 5 or 6-quart crock pot is necessary to fit the ribs. Note: A chuck roast or rump roast can be substituted for the ribs and it tastes okay, but the fatty ribs create a much deeper and richer flavor.
- 1/2 cup low-sodium soy sauce
- 1/3 cup light brown sugar, packed
- 2 Tb sesame oil
- 2 Tb rice vinegar
- 1/2 teaspoon powdered ginger
- 4 cloves minced garlic
- 1/2 tsp red pepper flakes
- 5 lbs beef short ribs; boneless, bone-in, or a mix
- 1-2 Tb cornstarch
- sesame seeds, optional
In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.
Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.
Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!
OM NOM NOM!
It’s March 14th and that means it’s PI DAY (3.14). Therefore, it’s only right to celebrate by making and eating some pie, right? I have a whole subcategory of pie recipes in Bready or Not, but let’s highlight some favorites.
Om nom nom! #SFWAPro
This recipe, originally posted at the Holy Taco Church, adds a kick to regular ol’ brownies.
If you’ve browsed the candy aisles of late, you noticed that gourmet chocolate bars are all the rage. Take advantage of this when it comes to baked goods. Flavored chocolate adds an extra level of nuance to brownies and cookies.
For these Chili Spice Chocolate Brownies, I chopped up a combo of Green & Black Spiced Chili Chocolate and World Market’s Dark Chocolate Chipotle, but any type of amped-up chocolate will work here.
Note that I can’t handle really hot stuff–hello, burning skin and inability to breathe and feeling like a taun-taun kicked me in the intestines–but these brownies aren’t spicy in THAT way. There’s an occasional zing of chili here and there, but the main flavor is of the cinnamon and the milder chocolate.
Modified from Cinnamon-Spiced Chocolate Brownies at King Arthur Flour.
Bready or Not: Chili Spice Chocolate Brownies
These Chili Spice Brownies are modified from a King Arthur Flour recipe. Use gourmet spiced chocolate bars to create brownies with a special kick!
- 1 cup (two sticks) unsalted butter, melted
- 2 1/4 cups sugar
- 1 1/4 cups baking cocoa or Dutch-process cocoa, sifted
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 2 3-ounce spiced chocolate bars, such as chipotle or chili, chopped
- 6 ounces milk or semi-sweet chocolate chips
- [toggle the chocolates to be more or less spicy based on your tastes, but equal 12 ounces total]
Preheat the oven to 350-degrees. Line a 9x13 pan with parchment paper or aluminum foil and grease the surface.
In a medium-sized saucepan set over low heat, melt the butter, then add the sugar. Stir to combine. Heat the mixture briefly, just until it's hot throughout; it'll become shiny as you stir it. Set on a cool burner or trivet.
Stir in the cocoa, salt, baking powder, espresso powder, cinnamon, and vanilla.
Whisk in the eggs, stirring until smooth. Add the flour, again stirring until smooth. Fold in the chopped spicy chocolate and mild chocolate.
Spoon the batter into the pan, spreading it to the edges. It will be extremely thick and lava-like.
Bake the brownies for 34 to 36 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and just barely set in the center.
Remove from the oven. Allow to cool completely in the pan before cutting.
OM NOM NOM!
I have shared many takes on snickerdoodles and many versions of apple cake and pie. This time, I combine apple cake and snickerdoodles to make something especially awesome.
These Apple Snickerdoodle Bars are incredibly straightforward to make. The most time-consuming thing is peeling and dicing the apples. The batter comes together fast, the apples mix right in, and you top the whole thing with a cinnamon-sugar layer.
In under thirty minutes of baking, BOOM. You have created a masterpiece.
Seriously, if you love apples and snickerdoodles, a piece of this will be like heaven. It is dense and tender, not crumbly at all. The topping crisps up in an amazing way.
I store these cut-up between wax paper layers in the fridge. They also freeze well.
If you’re bonkers for these bars, freezing them might help with the matter of restraint.
A Bready or Not Original: Apple Snickerdoodle Bars
If you love apples and snickerdoodles, one of these bars will be like heaven! This produces a full 13×9 pan of dense, tender, blissful bars. Store them in a sealed container in the fridge; bars can also be frozen.
- 2 cups peeled & diced baking apples (2 medium apples)
- 2 cups all-purpose flour
- 1 tsp salt
- 2 teaspoons baking powder
- 1 tsp cream of tartar
- 1/2 cup butter (1 stick), melted
- 2 cups brown sugar, packed
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup white sugar
- 3 teaspoons cinnamon
Line a 13x9 pan with aluminum foil or parchment paper. Apply nonstick spray or butter. Preheat oven at 350-degrees.
Peel and dice the apples; stir in some flour to lightly coat to prevent browning as you prepare the batter.
In a medium bowl, combine the flour, salt, baking powder, and cream of tartar. Set aside.
In a large bowl, mix the melted butter and brown sugar. Add the eggs and vanilla. Slowly stir in the dry ingredients. Once that is just combined (it will be very thick), add the diced apples.
Dollop the batter into the prepared pan and spread it out evenly. In another small bowl, combine the white sugar and cinnamon. Use a spoon to cover the top of the batter with the cinnamon-sugar.
Bake for 28 to 32 minutes, until the top is set and the middle passes the toothpick test. Let cool at room temperature and then chill in the fridge. Use the parchment or foil to lift the bars out for easy cutting on a board. Store bars in a sealed container in the fridge.
OM NOM NOM!
If you’re in need of a quick-fix breakfast, whip up a batch of these yeasted waffles! Chill the batter for at least 4 hours and you can start using it; the batter can stay in the fridge up to 3 days.
I was really impressed with how this batter kept, too. I noticed no difference in the taste for day to day, and I kept it chilled for the 3 day max stated in the original Eating Well recipe.
That said, these do taste different than normal waffles. There’s yeast in there! I found them to have a slightly sourdough flavor, which was not off-putting in the slightest.
Like any homemade waffles, the cooked waffles also keep very well frozen between layers of waxed paper. You stick the frozen waffles straight into the toaster like you would the store-bought version.
No matter how quickly these waffles are cooked up, they make for a convenient and delicious breakfast!
Modified from the original from the March/April 2016 Eating Well Magazine.
Bready or Not: Yeasted Waffles
This waffle batter needs at least 4 hours to chill and can stay in the fridge for up to 3 days. This makes for a super-fast breakfast (or breakfast-for-supper) for days in a row! The yeast lends these waffles a taste similar to sourdough. Recipe makes about 10 waffles using scant half cups of batter.
- 2 3/4 cups almond milk or other milk
- 6 Tablespoons butter cut into pieces
- 3 cups all-purpose flour or whole wheat flour, or mix
- 1 1/2 Tablespoons sugar
- 1 packet active yeast (2 1/4 teaspoons)
- 3/4 teaspoons salt
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons vanilla extract
In a small saucepan, heat milk and butter over medium until the butter is melted. Set aside to let cool until it's just warm, about 15 minutes.
In a large bowl, whisk together the flour, sugar, yeast, and salt. Add in the milk mixture followed by the eggs and vanilla extract. Stir together until just combined.
Refrigerate the batter for at least 4 hours, or up to 3 days.
Preheat waffle iron. Gently stir the batter to reconstitute. Use about scant 1/2 cup of batter for each waffle; the waffles will expand as they cook, and the iron might overflow on the first attempts you get a feel for the right amount to pour in.
Return any unused batter to the fridge for later enjoyment. Cooked waffles can also be frozen.
OM NOM NOM!