blondies

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: 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: Chewy Oatmeal Apple Chip Cookies

Posted by on Jun 5, 2019 in apples, Blog, blondies, Bready or Not, cookies | Comments Off on Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

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

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.
Course: Dessert, Snack
Keyword: apple, cookies
Author: Beth Cato

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter melted
  • 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

Instructions

  • 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!
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Bready or Not: Maple Nut Pie Bars

Posted by on May 29, 2019 in Blog, blondies, Bready or Not, cookies, maple, pie | Comments Off on Bready or Not: Maple Nut Pie Bars

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

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.
Course: Dessert, Snack
Keyword: bars, maple, pie
Author: Beth Cato

Ingredients

  • 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 mixed nuts chopped
  • 3/4 cup brown sugar packed
  • 3/4 cup pure maple syrup
  • 3 Tablespoons unsalted butter melted
  • 1/2 teaspoon maple flavor or substitute 1 teaspoon vanilla extract

Instructions

  • 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!
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Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

Posted by on May 22, 2019 in Blog, blondies, Bready or Not, cake mix, chocolate, cookies, oreo | Comments Off on Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

I’m no baking snob. Cake mix has a place in my kitchen when I need quick-fix baked goods. This recipe for Oreo Thins Cake Batter Blondies is fantastic.

Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

I made a different variation of this back on my old LiveJournal lo those many years ago. In that one, I used regular Golden Oreos as Oreo Thins didn’t exist yet.

Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

Both styles of Oreos are great in this recipe. If you use Thins, use the entire package, chopped-up. For regular Oreos, use about 2 cups of chopped cookie.Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

There IS such a thing as too many Oreos in a recipe like this. They can overwhelm the batter and make everything (a delicious) crumbly mess when it’s cut. I speak from experience.

Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

Use whatever kind of Oreo you want here. I used Oreo Thins Salted Caramel when I took these pictures. Use Golden Oreos, regular Oreos, or any seasonal remix–and choose different color sprinkles to match!

Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

Sprinkles make everything better, right?

 

Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

This super-simple recipe uses cake mix to bake up a delicious dish of blondies. Use an entire package of Oreo Thins, whatever flavor you fancy (Salted Caramel is great if available)! Regular Oreos are also fantastic for this recipe, but use only about 2 cups of chopped Oreos or they will overwhelm the batter. Adding chocolate chips is an option, too, depending on the Oreos being used; with some kinds it may make the bars too sweet.
Course: Dessert, Snack
Keyword: bars, cake mix, oreo
Author: Beth Cato

Ingredients

  • 18.25 oz yellow cake mix
  • 1/4 cup canola oil
  • 1 egg
  • 1/3 cup milk or half and half
  • 1 package Oreo Thins crumbled
  • 1/2 cup sprinkles
  • 1/2 cup white chocolate or chocolate chips, optional

Instructions

  • Preheat oven at 350-degrees. Line a 13x9 dish with foil and apply nonstick spray or butter.
  • In a large bowl, mix together the cake mix, oil, egg, and milk. The batter should be thick. Fold in the Oreo Thins and sprinkles [and chocolate chips, if using].
  • Pour into pan and even out. Bake for 25 to 30 minutes, until middle passes toothpick test. Cool completely. Use foil to lift contents onto cutting board to slice into squares. Store in a sealed container.
  • OM NOM NOM!
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Bready or Not: Cranberry-Candied Ginger Blondies with Macadamia Nuts

Posted by on May 8, 2019 in Blog, blondies, Bready or Not, chocolate, cookies | Comments Off on Bready or Not: Cranberry-Candied Ginger Blondies with Macadamia Nuts

Cranberry-Candied Ginger Blondies with Macadamia Nuts! The name is a mouthful, but I assure you, the goodies make for delicious mouthfuls, too.

Bready or Not: Cranberry-Candied Ginger Blondies with Macadamia Nuts

If the basic ingredients sound familiar, they should. I did a similar-sounding recipe just recently, but you’ll notice, they don’t look the same–nor do they taste the same, but both are excellent.

Bready or Not: Cranberry-Candied Ginger Blondies with Macadamia Nuts

This recipe has a different sort of soft chewy texture, plus macadamia nuts. Macadamia nuts make almost everything better, right?

Bready or Not: Cranberry-Candied Ginger Blondies with Macadamia Nuts

I think these look especially pretty because of the topping as well. You have to sprinkle on the cranberry and ginger bits fast at the end to make sure they stick in the melted white chocolate.

Bready or Not: Cranberry-Candied Ginger Blondies with Macadamia Nuts

It’d be a tragedy if the pieces fell off. Then you have to eat them all. Darn.

Bready or Not: Cranberry-Candied Ginger Blondies with Macadamia Nuts

Modified from Brownies & Bars Magazine.

 

Bready or Not: Cranberry-Candied Ginger Blondies with Macadamia Nuts

These soft, chewy bars include dried cranberries, crystallized ginger, and macadamia nuts inside and out.
Course: Dessert, Snack
Keyword: bars
Author: Beth Cato

Ingredients

Blondies

  • 11 oz white chocolate chips
  • 1/2 cup unsalted butter room temperature
  • 3 eggs
  • 1/2 cup white sugar
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup macadamia nuts coarsely chopped
  • 1/2 cup dried cranberries
  • 2 Tablespoons candied ginger chopped

Topping

  • 4 oz white chocolate chips
  • 1 Tablespoon shortening
  • 2 Tablespoons candied ginger chopped
  • 1 Tablespoon dried cranberries

Instructions

  • Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
  • In the microwave or in a saucepan on the stovetop, at low heat warm the bag of white chocolate chips until melted. In the microwave, that means brief bursts at low power and stirring well between each pass--watch it, as it can burn fast! Stir in the butter until it's melted. Set aside to cool for 15 minutes.
  • Whisk the eggs and sugar into the white chocolate mix followed by the flour and vanilla. Fold in the macadamia nuts, cranberries, and candied ginger. Spread evenly in the ready pan.
  • Bake for 28 to 30 minutes, until top is light brown and center passes the toothpick test. Cool pan completely.
  • In the microwave or in a saucepan on the stovetop, melt the white chocolate and shortening over low heat until smooth. Drizzle over the bars. Immediately sprinkle the remaining ginger and cranberries over the top and gently tap them into the drizzled chocolate. Let set at room temperature or fridge.
  • Use the foil to lift contents onto cutting board. Slice into bars. Store in sealed containers with waxed paper between the layers.
  • OM NOM NOM!
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