chocolate

Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

Posted by on Apr 4, 2018 in biscoff spread, Blog, blondies, Bready or Not, chocolate | 0 comments

Cookie butter makes everything better. This is a maxim of life. It is proven true yet again with these Cookie Butter White Chocolate Macadamia Nut Bars.

Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

Cookie butter is found by the peanut butter in most grocery stores in the US these days. The most popular brands are Biscoff and Speculoos, but Walmart, Kroger, and Sprouts even have their own jars now!

Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

What does cookie butter taste like? Well… rich, buttery cookie dough rendered into peanut butter-like form. That’s the only way to describe it.

Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

In this recipe, the cookie butter flavor amps up the inherent baked-good yumminess of these bars. Add white chocolate and macadamias along with that? Oh yeah.

Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

You end up with a ribbon of cookie butter through the middle and swirls across the top. These effectively acts like a thin frosting, as these otherwise aren’t heavy duty on sweetness.

Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

The bars rise a lot as they bake and end up quite cakey. They hold together well, so you can cut them small, if you want.

Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

I want to mention macadamia nuts again. They are lovely in this recipe, adding a sporadic crunch and buttery flavor that goes oh-so-well with everything else.

 

Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

Cookie butter (aka Biscoff spread, Speculoos, and various store brands) creates luscious bars with some macadamia nuts added for crunch! These thick bars will store well at room temperature for as long as a week, if they last that long.

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1/2 cup white sugar
  • 2 cups brown sugar, packed
  • 4 large eggs, room temperature
  • 1 Tb vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup white chocolate chips
  • 1 cup macadamia nuts, chopped
  • 2/3 cup + 1/2 cup creamy cookie butter spread, divided

Preheat oven to 350-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray.

In a large bowl, cream butter until light and fluffy. Add in both sugars, followed by the eggs one by one, then the vanilla.

In a separate bowl, sift together the flour, salt, and baking powder. Gradually mix into the wet ingredients until just incorporated.

Spread half of the dough in the bottom of the pan. Mixture will be thick. Use an uneven spatula to spread 2/3 cup cookie butter in an even layer over the dough.

Top with remaining dough and spread to edges. Dollop the 1/2 cup of cookie butter here and there over the top, then use a butter knife to swirl it into the dough.

Bake for 40 to 45 minutes, until the top is golden brown and the middle passes the toothpick test. Dough will rise a great deal.

Cool completely in pan. Use the foil to lift up bars for easy cutting. Store sliced pieces in a sealed container at room temperature for as long as a week.

OM OM NOM!

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Bready or Not: Gluten-Free Almond Flour Brownies

Posted by on Mar 21, 2018 in Blog, Bready or Not, brownies, chocolate, gluten-free, healthier | 0 comments

I often get requests for more gluten-free sweets. Here you go. These brownies are so good, people won’t even know they lack gluten.

Bready or Not: Gluten-Free Almond Flour Brownies

They also happen to be grain-free. Just don’t give them to people who have almond allergies!

Bready or Not: Gluten-Free Almond Flour Brownies

These brownies are fast to assemble. The end result tastes like standard brownies. I didn’t find them super moist, but they were nice and chewy.

Bready or Not: Gluten-Free Almond Flour Brownies

They kept pretty well in a sealed container for several days, too. The cut edges dried out a bit, but they were still delicious.

Bready or Not: Gluten-Free Almond Flour Brownies

Here’s a tip for you: almond flour, because of its high fat content, can spoil. Keep it in the freezer! It won’t freeze solid but it will get clumpy. Hence my note in the ingredients list to sift the almond flour.

Bready or Not: Gluten-Free Almond Flour Brownies

Modified from King Arthur Flour.

 

Bready or Not: Gluten-Free Almond Flour Brownies

Bready or Not: Gluten-Free Almond Flour Brownies

These delicious brownies are gluten-free and grain-free, and they come together almost as fast as a box mix! Modified from King Arthur Flour.

  • 5 Tablespoons unsalted butter
  • 1 3/4 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup cocoa powder, sifted
  • 3 large eggs, room temperature
  • 1 1/2 cups almond flour, sifted
  • 1 teaspoon baking powder

Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with foil and apply butter or nonstick spray.

In the microwave, melt the butter in a medium-sized bowl. Stir in the sugar, salt, vanilla, cocoa, and eggs. Add in the almond flour and baking powder. Pour batter into the ready pan.

Bake for 33 to 38 minutes, until the top is set and the middle just passes the toothpick test. Let cool, then cut into blocks. Store at room temperature in a sealed container or freeze for later enjoyment.

OM NOM NOM!

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Bready or Not: Chewy Brownies

Posted by on Feb 14, 2018 in Blog, Bready or Not, brownies, chocolate | Comments Off on Bready or Not: Chewy Brownies

These are some seriously amazing brownies.

Bready or Not: Chewy Brownies

Chewy, fudgy, chocolaty, the type that makes you moan the second that flavor hits your tongue. Yeah.

Bready or Not: Chewy Brownies

I had to do a brownie recipe for Valentine’s Day. This recipe comes together super-fast, so maybe you have time to whip it up today instead of buying some overpriced not-so-good version at the store.

Bready or Not: Chewy Brownies

Because these brownies?

Bready or Not: Chewy Brownies

LOOK AT THEM.

Bready or Not: Chewy Brownies

LOOOOK.

Bready or Not: Chewy Brownies

I don’t think I need to say anything else.

Modified from Chewy Brownies in Martha Stewart Living, November 2016.

 

Bready or Not: Chewy Brownies

Bready or Not: Chewy Brownies

These classic, chewy brownies come together fast with the help of a microwave. The result is indulgent, chocolaty goodness.

  • 3/4 cup plus 2 Tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon espresso powder, optional
  • 7 Tablespoons unsalted butter, room temperature
  • 7 ounces unsweetened or semisweet chocolate chips
  • 3 Tablespoons coconut oil
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 3 large eggs, room temperature

Preheat oven at 350-degrees. Line an 8x8 or 9x9 baking pan with parchment paper and apply nonstick spray.

In a medium bowl, combine the flour, baking powder, salt, and espresso powder (if using). Set aside.

Place the butter, chocolate, and oil in a large microwave-safe bowl. Heat in short bursts, stirring well between each, until the chocolate is melted. Add both sugars and stir together. Whisk in the eggs until the batter is glossy and smooth.

Pour in the dry ingredients and mix until just combined. Pour batter into the prepared pan and smooth out the top.

Bake until the brownies pass the toothpick test in the middle, about 35 to 40 minutes. Let cool in pan for about 30 minutes, then lift the block out by the parchment to completely cool on a rack. Slice into bars. Keep stored in an airtight container.

OM NOM NOM!

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Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Posted by on Feb 7, 2018 in Blog, Bready or Not, breakfast, chocolate, no-bake dessert | Comments Off on Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Homemade granola bars! These things are delicious and great for breakfast or snacks, for kids or adults.

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Making these requires some brief time at the stove. This is a great recipe to get kids or grandkids involved, as they can help measure the dry ingredients and help to stir.

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Do note that these bars won’t be quite as firm as the store-bought stuff, so keep that in mind if you’re transporting them around.

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

However, they taste a lot better than the store stuff. They taste FRESH. And peanut butter-chocolatey. Plus, they can be even more chocolatey if you use Nutella instead of peanut butter.

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Speaking of chocolate, for Valentine’s Day next Wednesday, gird yourself (i.e. bust out the stretchy pants) in preparation of a Chewy Brownie recipe!

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Bready or Not: No-Bake Peanut Butter Chocolate Chip Granola Bars

Homemade granola bars are delicious and oh-so-easy to make! Both kinds of peanut butter work well here, and you can also go heavier on the chocolate flavor by using Nutella instead.

  • 2 cups quick oats
  • 1 cup puffed rice cereal, like Rice Krispies
  • 1/4 cup peanut butter, creamy or crunchy
  • 1 teaspoon vanilla extract
  • 2 Tablespoons coconut oil
  • 1/4 cup honey
  • 1/4 cup light brown sugar, packed
  • 2 Tablespoons mini chocolate chips

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

In a big bowl, stir together the oats and cereal. Set that aside. Measure out the peanut butter and vanilla extract and set near stove.

Place the coconut oil, honey, and brown sugar in a small saucepan. Cook on medium heat, stirring often, as sugar dissolves, and continue to heat until it just starts boiling. Remove pot from burner. Quickly add the peanut butter and vanilla, and stir until everything is incorporated.

Pour the hot mix into the bowl with the oats and cereal. Stir until everything is coated, then pour into the prepared pan. Use a spatula to press down evenly. Sprinkle mini chocolate chips over the top. To compress the granola even more, line waxed paper over the pan, then use the bottom of a glass or other flat, heavy implement to press down.

Allow pan to set for several hours. Slice into bars. Pack up individually with plastic wrap or keep in a sealed container with plastic wrap or waxed paper between layers. At room temperature, keeps well for up to a week; bars can also be frozen.

OM NOM NOM!

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Bready or Not Guest Recipe from Author Wendy Nikel: Continuum Coffee Cupcakes

Posted by on Jan 25, 2018 in Blog, Bready or Not, cake, chocolate, guest recipe, muffin | Comments Off on Bready or Not Guest Recipe from Author Wendy Nikel: Continuum Coffee Cupcakes

Today I welcome Wendy Nikel! Her novella The Continuum came out on Tuesday from World Weaver Press. Find out all about all the cool time-traveling twists in her new book, and grab a recipe for some cupcakes that are out of this world!

Elise Morley is an expert on the past who’s about to get a crash course in the future.

For years, Elise has been donning corsets, sneaking into castles, and lying through her teeth to enforce the Place in Time Travel Agency’s ten essential rules of time travel. Someone has to ensure that travel to the past isn’t abused, and most days she welcomes the challenge of tracking down and retrieving clients who have run into trouble on their historical vacations.

But when a dangerous secret organization kidnaps her and coerces her into jumping to the future on a high-stakes assignment, she’s got more to worry about than just the time-space continuum. For the first time ever, she’s the one out-of-date, out of place, and quickly running out of time.


January 23 marks the release day for my first book: a time travel novella entitled THE CONTINUUM. And what better way to celebrate a new book than with cupcakes?

My main character, Elise, is a professional time traveler and — like me — a big fan of coffee, so I knew I wanted something rich and delicious. Plus, I’d been seeing galaxy-swirl treats here and there online and wanted to give this colorful, space-themed frosting a shot. What I ended up with was a death-by-chocolate cupcake, filled with mocha pudding and swirling buttercream frosting.


THE CUPCAKES:

THE FILLING:

THE FROSTING:

 

Bready or Not Guest: The Continuum Coffee Cupcakes by Wendy Nikel

A death-by-chocolate cupcake with galaxy-swirled frosting, inspired by THE CONTINUUM by Wendy Nikel

  • Cupcakes
  • 1 1/4 cup flour
  • 1/4 teaspoon baking soda
  • 2 teaspoon baking powder
  • 3/4 cup cocoa powder
  • 1/8 teaspoon salt
  • 1 1/2 cup white sugar
  • 3 Tablespoons melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup chocolate chips
  • Filling
  • Chocolate instant pudding
  • 2 cups milk
  • 1 teaspoon coffee extract
  • Frosting
  • 4 cup powdered sugar
  • 1 cup butter
  • 1-2 Tablespoons milk
  • Gel food coloring
  • Sprinkles

Preheat oven to 350 degrees F.

Sift together flour, baking soda, baking powder, cocoa, salt, and sugar.

In separate bowl, mix melted butter, eggs, and vanilla.

Alternate adding the flour mixture and 1 cup milk into the butter & egg mixture until well blended. Add chocolate chips.

Fill cupcake liners half full and bake for 15-17 minutes. Let cool.

Make instant pudding according to directions. Add 1 tsp coffee extract.

Fill pastry bag with pudding and place a filling tip on the end. Stick the filling tip into the center of each cupcake at a 90 degree angle and squeeze in the filling until you can see the top crust bulge.

Drop a bit of each color of food coloring into a bowl. Use a new paintbrush to "paint" the insides of the pastry bag or decorator with the food coloring.

After the inside is painted, add the frosting. Using a star tip, apply frosting in a swirling motion. Add sprinkles, and enjoy!

 

THE CONTINUUM out NOW
paperback via World Weaver Press $8.99 (regular $9.99)
eBook via iTunes
eBook via Barnes & Noble
eBook via Amazon
eBook via Kobo


Wendy Nikel is a speculative fiction author whose short stories have appeared in Fantastic Stories of the ImaginationDaily Science FictionAE Sci-FiNature: Futures, and various anthologies and e-zines. She is a member of SFWA and Codex Writers Group and is a managing editor at Flash Fiction Online.

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Bready or Not: Chocolate Almond Biscotti

Posted by on Jan 10, 2018 in Blog, Bready or Not, breakfast, brownies, chocolate, cookies | Comments Off on Bready or Not: Chocolate Almond Biscotti

Continuing the breakfast theme for the month, we now venture into the realm of chocolaty goodness with these Chocolate Almond Biscotti.

Bready or Not: Chocolate Almond Biscotti

These taste like brownies… brownies that are firm enough to dip into coffee or hot chocolate or tea or your waiting mouth.

Bready or Not: Chocolate Almond Biscotti

Almonds go wonderfully with chocolate–a lot of candy bars are proof of that–though they do complicate this recipe in one way. They get stuck on the knife blade when the biscotti are chopped apart.

Bready or Not: Chocolate Almond Biscotti

The good news is, the biscotti at still kind of soft then, so you can press them back together a bit–just don’t burn your fingers!

Bready or Not: Chocolate Almond Biscotti

I can’t say I mind that some chocolate crumbles and almond bits are left on the cookie sheet, either. Oh darn. Can’t let those go to waste.

Bready or Not: Chocolate Almond Biscotti

Do check out other biscotti featured on Bready or Not: Maple Walnut White Chocolate Biscotti and Snickerdoodle Biscotti.

Bready or Not: Chocolate Almond Biscotti

This new recipe was modified from the original at McCormick.

 

Bready or Not: Chocolate Almond Biscotti

Bready or Not: Chocolate Almond Biscotti

These easy-to-make biscotti taste like brownies! Almonds add a wonderful crunch and complementary flavor.

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces semi-sweet chocolate
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/4 cups white sugar
  • 2 eggs, room temperature
  • 1 teaspoon almond extract
  • 1 cup whole almonds, coarsely chopped

Preheat oven to 325-degrees. Prepare a large baking sheet with parchment paper. In a medium bowl, mix the flour, cocoa powder, baking powder, and salt; set aside.

Melt the chocolate in the microwave, using short, careful bursts. Once it is melted, set aside to cool for a few minutes.

In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs followed by almond extract. Scrape in the melted chocolate. Gradually mix in the dry ingredients, and add the almonds last.

Divide the dough in half. Drop each half onto the ready cookie sheet with lots of space between them. Use a spatula to shape them into logs roughly four inches across, eight inches long, and about an inch high.

Bake 35 minutes, until the logs spring back when gently touched.

Cool on stove top for 10 minutes. Use a sharp, serrated knife to chop the logs into 1/2-inch thick slices. The almonds will likely get stuck on the blade and cause the biscotti to crumble some; the biscotti is still somewhat soft, so try to wedge almonds back in and reshape the sticks. Do take care, as they are hot!

Place the slices upright, if they will stay, or lay them on their sides. Bake for another 20 minutes, flipping them halfway, if necessary.

Allow the biscotti to cool and dry out for several hours before placing them into sealed containers.

OM NOM NOM!

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