Bready or Not

Bready or Not recipe blog

Bready or Not: Coconut Bars

Posted by on Aug 14, 2019 in Blog, blondies, Bready or Not, cookies | 0 comments

These Coconut Bars are easy to make and absolutely delicious!

Bready or Not: Coconut Bars

I say that, and I don’t typically like coconut. As a kid, I hated all candy bars with coconut. To me, the texture was the problem. It was chewy and dry in a horrible way.

Bready or Not: Coconut Bars

In contrast, these bars are chewy in a fantastic way. The shortbread base pairs well with the coconut top.

Bready or Not: Coconut Bars

They even look pretty, don’t they? That’s because the recipe holds back a quarter of the coconut to go on top. That way it ends up crisping up in a lovely way.

Bready or Not: Coconut Bars

I modified this recipe from Taste of Home Magazine, December 2015, where the original notes describe it as an American take on the Filipino coconut cake called bibingka. I don’t think I’ve ever tried that–if I have, it was like 20 years ago–so I can’t vouch as to how close it is.

Bready or Not: Coconut Bars

But what I can say is that this is a fantastic recipe by its own merits. This is the kind of recipe that would be bright and pleasant at the holidays, and also perfect for a summer cook-out.

 

Bready or Not: Coconut Bars

This easy recipe results in deliciously chewy Coconut Bars, perfect to indulge in year-round.
Course: Breakfast, Dessert, Snack
Keyword: bars
Author: Beth Cato

Ingredients

Crust:

  • 2 cups all-purpose flour
  • 1 cup brown sugar packed
  • 1/2 teaspoon salt
  • 1 cup unsalted butter melted

Filling:

  • 3 large eggs
  • 14 oz sweetened condensed milk can
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar packed
  • 1/4 cup unsalted butter melted
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 4 cups flaked coconut divided

Instructions

  • Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray.
  • In a big bowl, mix together the flour, brown sugar, and salt, followed by the melted butter. Sprinkle into the prepared pan and compress it to form an uneven layer. Bake for 12 to 15 minutes, until light brown. Cool on a wire rack for at least 10 minutes.
  • Reduce oven temperature to 325-degrees.
  • In a big bowl, whisk together the eggs, sweetened condensed milk, flour, brown sugar, butter, vanilla extract, and salt. Stir in 3 cups of coconut. Pour atop the crust. Sprinkle the remaining 1 cup coconut over the top.
  • Bake for 25 to 30 minutes, until the coconut is turning golden brown.
  • Cool completely at room temperature. Lift onto cutting board using foil; slice contents into bars.
  • OM NOM NOM!
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Bready or Not Original: Cookies and Milk Quick Fudge

Posted by on Aug 7, 2019 in Blog, Bready or Not, chocolate, cookies, fudge, no-bake dessert, oreo | 0 comments

Old-fashioned stovetop fudge is great. It’s also fussy, sometimes refusing to set or turning out gritty, and makes the cook babysit a hot pot to stir and stir. I’m all about quick fudges, especially during the Arizona summer. This Cookies and Milk Quick Fudge is especially nice because it has endless variations!

Bready or Not Original: Cookies and Milk Quick Fudge

Choose a crisp, crunchy cookie from the store. Maybe on a good sale. In my case, I used Keebler’s Deluxe Grahams. A lot of Keebler’s cookies would work here–just don’t use the soft-baked ones.

Bready or Not Original: Cookies and Milk Quick Fudge

Prep the cookies by chopping up a cup and a half. Freeze those bits; it won’t take long. From there, it takes just a few minutes to mix up the fudge.

Bready or Not Original: Cookies and Milk Quick Fudge

The hardest part is waiting for the fudge to set for the next few hours.

Bready or Not Original: Cookies and Milk Quick Fudge

This recipe makes a lot of fudge, but it’s easy to portion out. Slice it small, and keep it sealed and stored in the fridge!

Bready or Not Original: Cookies and Milk Quick Fudge

Make this recipe time and again with different cookies. It could even be customized for the holidays or sporting events with the addition of differently colored sprinkles on top. Have fun with it!

 

Bready or Not Original: Cookies and Milk Quick Fudge

This quick fudge is fast to prepare and ready to eat after a few hours of chilling. Use any variety of crisp, firm store-bought cookies here, like many of those made by Keebler. Chop up the cookies and spread them on a wax paper-covered dish to freeze, which won't take long at all. This recipe makes a lot of fudge, and it can keep for weeks if sealed in the fridge.
Course: Dessert
Keyword: fudge, no bake, quick fudge
Author: Beth Cato

Ingredients

  • 1 1/2 cups chopped store-bought cookies frozen
  • 3 cups white chocolate chips
  • 14 ounce sweetened condensed milk can
  • 3 Tablespoons mini chocolate chips

Instructions

  • Line an 8x8 or 9x9 pan with foil and apply nonstick spray. Set aside.
  • In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!
  • Quickly stir in the frozen cookies and pour into the prepared pan. Sprinkle chocolate chips on top and tap them into place. Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge.
  • OM NOM NOM!
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Bready or Not Original: Homemade Ginger Liqueur

Posted by on Jul 31, 2019 in alcohol, Blog, boozy, Bready or Not | 2 comments

Make ginger liqueur at home in a matter of days, and save a lot of money over buying the store stuff!

Bready or Not: Homemade Ginger Liqueur

I’m frugal. I wanted to try an apple pie recipe that called for ginger liqueur, so I priced it. Um, no way was I paying for a $40 bottle when I needed just a smidge.

Therefore, I utilized the powers of the internet to find a way to make my own ginger liqueur. I ended up combining a couple recipes, and to great result. I used Kirkland brand vodka, from Costco, which made this even more of a bargain.

Bready or Not: Homemade Ginger Liqueur

The result of the infusion is sublime. Citrus hits the palate first, followed by the ginger, leaving the mouth tasting fruity, zesty, and refreshed.

Use this ginger liqueur in baking (that apple pie recipe will be up in a few weeks!), drink it straight, or mix it into cocktails. It’ll be delicious no matter how you drink it, and–thanks to the vodka–it will keep indefinitely.

Bready or Not: Homemade Ginger Liqueur

 

Bready or Not Original: Homemade Ginger Liqueur

Make your own ginger liqueur and save a lot of money! Using store brand vodka from a place like Costco makes this an even better bargain. Use clean jars and lids, but you needn't sanitize as rigorously as when making homemade jams or jellies. Vodka itself is a sanitizing agent.
Course: Drinks
Keyword: alcohol
Author: Beth Cato

Ingredients

  • 4 ounces ginger root peeled and diced
  • 1/2 cup caster sugar
  • 1 vanilla bean halved
  • 16 fluid ounces vodka
  • orange zested

Instructions

  • Combine all ingredients in a large jar or bottle with a good lid. Shake to mix. Let steep for 2 days, shaking the jar a few times a day.
  • Strain out the solids using a coffee filter or cheesecloth. Rebottle it and let it sit a day or two more to mellow before using it.
  • Store sealed. Drink straight, use in mixed drinks, or in recipes. Should keep indefinitely.
  • OM NOM NOM!
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Bready or Not Original: Easy Apple Cinnamon Cake

Posted by on Jul 24, 2019 in apples, Blog, blondies, Bready or Not, breakfast, cake | 0 comments

Easy Apple Cake! This delicious cake is great to bake up, slice, and store in the fridge or freezer to enjoy for weeks to come.

Bready or Not Original: Easy Apple Cinnamon Cake

If this recipe looks familiar, it’s because this is a rewrite of a recipe I posted back in 2016. The original version asked the baker to arrange the apple pieces in the middle and again on top.

Bready or Not Original: Easy Apple Cinnamon Cake

After making this cake many, many times, I realized that was an unnecessarily fussy step. Ain’t nobody got time for that!

Bready or Not Original: Easy Apple Cinnamon Cake

I started folding all of the apple chunks into the batter, and this saved a lot of time. The apples were perfectly distributed and the taste was the exact same.

Bready or Not Original: Easy Apple Cinnamon Cake

This cake remains a very favorite for both my husband and my dad. They’ll eat it for breakfast, snack, or dessert.

Bready or Not Original: Easy Apple Cinnamon Cake

When I travel back home to California, I always make this cake for my dad. Since my mom doesn’t stock baking ingredients, I measure up my own (one sandwich baggy with brown sugar and cinnamon; another with flour, baking soda, and salt; one more with white sugar) and whip him up a cake in no time!

 

Bready or Not Original: Easy Apple Cinnamon Cake

These dense, luscious apple cake squares are perfect for breakfast, brunch, snack or dessert! Use firm baking apples like Granny Smith.
Course: Breakfast, Dessert, Snack
Keyword: apple, bars, cake
Author: Beth Cato

Ingredients

  • 3 medium apples peeled, cored, & chopped into small chunks
  • 1 teaspoon cinnamon heaping
  • 1/4 cup brown sugar packed
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup white sugar
  • 1/3 cup vegetable oil
  • 1/3 cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 eggs room temperature
  • turbinado or maple sugar for topping optional

Instructions

  • Preheat oven to 350-degrees. Line a 9×9 square pan with foil and apply butter or nonstick spray.
  • In a medium bowl, toss peeled and chopped apples with cinnamon and brown sugar.
  • In a separate bowl, combine the flour, baking powder, and salt.
  • In a larger mixing bowl, whisk together the white sugar, vegetable oil, sour cream/yogurt, and vanilla extract until it's smooth. Add the eggs.
  • Add the dry ingredients into the wet ingredients until everything is just mixed. Fold in the apple chunks.
  • Pour batter into the prepared pan. Sprinkle turbinado or maple sugar over top, if desired.
  • Bake 1 hour, until it passes the toothpick test in middle. Cool completely, chilling in fridge if desired. Use foil to list contents onto a cutting board. Cut into pieces.
  • These are great individually plastic wrapped and stored at room temperature or in the fridge; bars can be frozen and keep well for months. Eat from the fridge, or at room temperature, or warm in the microwave or oven. However you eat it, it'll be delicious!
  • OM NOM NOM!
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Bready or Not Original: Citrus Scones

Posted by on Jul 17, 2019 in Blog, Bready or Not, breakfast, quick bread | 0 comments

These citrus scones offer a bright way to start the day in portable and delicious form!

Bready or Not Original: Citrus Scones

I managed to score a container of candied citrus peel–the stuff usually used in fruitcakes–on an after-Christmas clearance. “Oh, what to do with us?” I wondered.

Bready or Not Original: Citrus Scones

Finally, it hit me: scones! An original scone recipe that my husband could enjoy before work.

Bready or Not Original: Citrus Scones

Of course, I had to add a glaze. Orange juice and confectioners’ sugar made that easy.

Bready or Not Original: Citrus Scones

Plus, I found that the scones freeze like a charm, even while glazed! They thaw quickly at room temperature, too.

Bready or Not Original: Citrus Scones

Unlike other scone recipes I’ve made, this one produces soft, fluffy results. Not dry or crumbly at all. I credit the sour cream for that. It sure works wonders in cakes and bars, too.

 

Bready or Not Original: Citrus Scones

Use candied orange peel--the stuff used in fruitcakes--to make a deliciously fresh breakfast treat! This recipe makes eight scones, and can be cut by hand or formed in a scone pan. The finished scones can be frozen after glazing for later enjoyment.
Course: Bread, Breakfast
Cuisine: British
Keyword: citrus, quick bread
Author: Beth Cato

Ingredients

Scones:

  • 1 3/4 cups all-purpose flour
  • 1/4 cup white sugar
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 5 Tablespoons unsalted butter
  • 1/2 cup plus 1 Tablespoon milk or half & half
  • 1/4 cup sour cream
  • 1/3 cup candied orange peel
  • 1 egg lightly beaten

Glaze:

  • 1/2 cup confectioners' sugar
  • 3 teaspoons orange juice [or water]
  • sprinkle of additional orange peel optional

Instructions

  • Preheat oven at 400-degrees.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter until it resembles coarse crumbs.
  • In a different bowl, stir together 1/2 cup milk and sour cream. Stir into dry ingredients until it just holds together, adding more milk if needed. Fold in the candied citrus peel.
  • If using a scone pan, pack the dough into the triangular holes. If shaping by hand, transfer the cohesive dough to a large piece of parchment paper on a large cookie sheet. Shape into a large, even circle. Slice into eight wedges and separate them slightly.
  • Whisk egg and remaining tablespoon of milk and brush them atop each scone.
  • Bake until scones are golden brown, 15 to 17 minutes. Leave on pan to cool for 20 minutes.
  • To glaze, mix together confectioners' sugar and orange juice to create a thick, dribbly consistency. Spoon atop scones. Immediately sprinkle on more candied orange peel and gently press into tops of scones.
  • Scones are best eaten within the day, but they can be frozen even while glazed. Freeze on waxed paper then transfer to a freezer bag or plastic container. They thaw quickly at room temperature.
  • OM NOM NOM!
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Bready or Not: Double Chocolate-Candied Ginger Cookies

Posted by on Jul 10, 2019 in Blog, Bready or Not, chocolate, cookies | 0 comments

Let’s go hardcore chocolaty with these Double Chocolate-Candied Ginger Cookies.

Bready or Not: Double Chocolate-Candied Ginger Cookies

Candied ginger with bittersweet chocolate, you say? Why, yes! The combination is extraordinary. These are grown-up cookies, with heady chocolate and ginger mingling in a great way.

Bready or Not: Double Chocolate-Candied Ginger Cookies

I was surprised at how much the cookies dough hardened during its chill time. I still recommend chilling the dough, though, because aging the flour mix does age the dough and deepen flavors.

Bready or Not: Double Chocolate-Candied Ginger Cookies

Just soften the dough at room temperature for a bit, if needed. My cookies didn’t spread much, either. They ended up as fat. luscious little chocolate bombs!

Bready or Not: Double Chocolate-Candied Ginger Cookies

These are cookies to bludgeon off the lingering foulness of a bad day. Indulge!

Modified from Saveur Magazine.

 

Bready or Not: Double Chocolate-Candied Ginger Cookies

The sweet spiciness of candied ginger wonderfully complements bittersweet chocolate in the rich cookies! Shaped teaspoon-sized, recipe makes about 33 cookies.
Course: Dessert
Keyword: chocolate, cookies
Author: Beth Cato

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup plus 1 Tb unsweetened cocoa powder sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 5 Tablespoons unsalted butter softened
  • 1/3 cup coconut oil
  • 1/3 cup white sugar
  • 1/4 cup light brown sugar packed
  • 3/4 teaspoon kosher salt
  • 1 large egg
  • 1/2 cup bittersweet chocolate heaping, coarsely chopped or in chips
  • 1/2 cup candied ginger chopped

Instructions

  • In a medium bowl, combine the flour, cocoa powder, baking powder, and baking soda. Set aside.
  • In a big bowl, beat together the butter, coconut oil, both sugars, and salt, until pale and fluffy. Add the egg, scraping the bowl as needed. Stir in the flour mixture. Fold in the bittersweet chocolate and candied ginger.
  • Wrap cookie dough in plastic wrap and chill for a few hours.
  • Preheat oven at 375-degrees. Pull out cookie dough; if it fairly hard, let sit out a few minutes to soften some. Use a spoon to shape and form small dough balls. Space out on a parchment-lined baking sheet.
  • Bake 9 to 11 minutes. Let sit on cookie sheet for 10 minutes, then transfer to a rack to finish cooling. Store in a sealed container at room temperature.
  • OM NOM NOM!
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