chocolate

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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Bready or Not: Moose Farts

Posted by on Jul 3, 2019 in Blog, Bready or Not, chocolate, cookies, no-bake dessert | 0 comments

Tomorrow might be America’s Independence Day, but let’s go rebellious and Canadian with a tasty no-bake treat called Moose Farts.

Bready or Not: Moose Farts

That’s right, MOOSE FARTS. With a name like that, you know it has to be good.

Bready or Not: Moose Farts

These are apparently a Newfoundland treat. They bear some similarities to “magic cookie bars,” but these are in a distinct ball shape.

Bready or Not: Moose Farts

I think they’re perfect for a hot Arizona summer. No need to turn on the oven or use tons of fussy ingredients! Moose Farts are something kids and adults can enjoy. The moose… not so much.

Modified from Rock Recipes.

Bready or Not: Moose Farts

 

Bready or Not: Moose Farts

Moose Farts are an easy, no-bake treat out of Newfoundland! If grinding your own graham cracker crumbs, about half a standard Honey Maid box will give you the perfect amount of crumbs to include in the balls and to roll them in.
Course: Dessert, Snack
Keyword: no bake
Author: Beth Cato

Ingredients

  • 1/4 cup unsalted butter melted
  • 14 oz sweetened condensed milk can
  • 1 teaspoon vanilla extract
  • 1 1/2 cups dried coconut shreds or flakes
  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 cups chocolate chips milk or semi-sweet
  • extra graham cracker crumbs to roll balls

Instructions

  • In a large microwave-safe bowl, melt the butter. Stir in the sweetened condensed milk and vanilla extract, then follow up with the coconut flakes, graham cracker crumbs, and chocolate chips. Once they are combined, stash the bowl in the fridge to chill for at least 30 minutes.
  • Use a teaspoon or teaspoon scoop to form a small ball. Roll in extra graham cracker crumbs. Place in a container. Repeat with more balls, with waxed paper placed between the layers. Recipe makes about 51 ball using a scoop.
  • Store balls in sealed container in the fridge.
  • OM NOM NOM!

 

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Bready or Not Original: Chewy Honey Chocolate Chip Cookies

Posted by on Jun 26, 2019 in Blog, Bready or Not, chocolate, cookies | 0 comments

Bready or Not is back with an original recipe for Chewy Honey Chocolate Chip Cookies!

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

This recipe arose from my need to create a good, basic chocolate chip cookie that could last for weeks to be shipped cross-country. I looked to my staple Chewy Honey cookies for inspiration, and started tweaking.

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

On my first try, the cookies were good but a tad bland. Therefore, I upped the vanilla extract and also added espresso powder. Espresso powder is a secret weapon for anyone who bakes with chocolate, as it deepens the inherent flavor without making it taste like coffee.

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

This second version worked in every way. Not only did it taste delicious, but it was perfect to pack and ship, too.

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

Mind you, I wouldn’t do that right now because I live near Phoenix. In June, this isn’t a chocolate-friendly place outside of air conditioning!

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

Try my other original Chewy Honey cookie recipes! If you’ve met me at a con, I’ve likely offered you the Maple or Snickerdoodle Cookies.
Chewy Honey Maple Cookies
Chewy Honey Snickerdoodles
Chewy Honey Lemon Cookies

 

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

This Bready or Not Original reinvents the chocolate chip cookie using a mixture of flours and corn starch for soft and chewy cookies that stay delicious for weeks in a sealed container. Note that the dough needs to chill for at least a few hours prior to baking.
Course: Dessert, Snack
Keyword: chocolate, cookies
Author: Beth Cato

Ingredients

  • 3/4 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1/2 cup white sugar
  • 2 Tb honey
  • 1 large egg room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup bread flour
  • 1 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon espresso powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips add a variety!

Instructions

  • 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, cornstarch, baking soda, espresso powder, and salt. Sift together.
  • Slowly stir together the wet ingredients and flour mix until just combined. Sprinkle in the chocolate chips. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
  • When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
  • Teaspoon-sized cookies need to bake 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.
  • Stored cookies will keep in a sealed container, between waxed paper or parchment layers, for weeks. They are excellent for travel or shipping.
  • 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 | 0 comments

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 | 0 comments

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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Bready or Not Guest: CASSANDRA COMPLEX author Wendy Nikel with Chocolate Blueberry Cupcakes

Posted by on May 7, 2019 in Blog, blueberry, Bready or Not, chocolate, guest recipe | 0 comments

I’m happy to welcome back author Wendy Nikel for the release of the 3rd book in her time-traveling novella series with World Weaver Press. The Cassandra Complex is out TODAY. Be sure to print out her previous recipes for Continuum Coffee Cupcakes and Grandmother Paradox Cherry Cupcakes.

The third book in my Place in Time novella series, THE CASSANDRA COMPLEX, is now out into the world, which means it is once again time to make some celebration cupcakes!

My original plan was to use one of the original Harvey Girls recipes, which have been collected online by Stephen Fried in the Harvey Girls Cookbook Project. The Harvey Girls were waitresses who worked at one of the “eating houses” (and later dining cars) of Fred Harvey, a restaurant pioneer of the late 19th and early 20th centuries. His goal was to serve good food to people traveling west on the new railroad lines, and he was very successful in doing so, thanks in part to the thousands of women who came out west to serve his food – including the protagonist of my story, Cass.

I soon found out, though, that in trying to bake from a classic recipe like this one for Homemade Blueberry Cake, I was biting off a bit more than I could chew. Even after doing all the math to figure out how much 5 ounces of sugar is in tablespoons and how much 1 gill of milk is, my dough didn’t rise as it was supposed to, and I ended up with a sticky mess.

It was time for Plan B. I pulled out a tried-and-true cupcake recipe, made some tweaks, and created a chocolate cupcake, topped with blueberry frosting and fresh chocolate-covered blueberries for my own version of a blueberry cake.

I started by melting down some chocolate chips with a tiny bit of coconut oil. I created my garnishes by dropping a nickel-sized dot of chocolate on waxed paper, then stacking five blueberries together and sprinkling with sea salt before throwing them in the freezer. These are some of my favorite snack treats, so I made a couple extra.

After that, I started on the cupcakes, mixing the dry ingredients (flour, cocoa, and baking powder) in one bowl and the wet ingredients (sugar, butter, and eggs) in another before combining them together, along with some milk. These then went in cupcake trays with a couple chocolate chips on top, and went into the oven for 16 minutes at 350 degrees.

While those were cooling, I made up my blueberry frosting. I started by blending a cup of butter until it was smooth and then alternated adding powdered sugar and blueberry pie filling until I had the consistency I wanted. I loved the color the blueberries turned the frosting – a perfect match for my new book!

Then, it was time for my favorite part: decorating! I added two kinds of sprinkles to the top.

And, for the final touch, I pulled my frozen chocolate-covered blueberries out of the oven and plopped them on top. And there you have it: a tasty treat for an afternoon of train riding, reading, or traveling through time.

 


About The Cassandra Complex:

Cass is a 22nd century university student who – like most young adults – has always believed her parents were a bit stuck in the past. But on her eighteenth birthday she learns exactly how true this is: not only are her parents time travelers, living in an era different than either was born in, but now, to ensure that history plays out as it’s supposed to, she must travel to the year 1914 to live out her adult life.

Cass isn’t the type, though, to just sit back and watch while all the tragic events she’s learned about in her history courses play out in front of her. Not when she’s the only one in the world with the foreknowledge – and determination – to change it.

 

The Cassandra Complex: Amazon Barnes & Noble | iTunes/Apple Books | World Weaver Press

 

About the author:

Wendy Nikel is a speculative fiction author with a degree in elementary education, a fondness for road trips, and a terrible habit of forgetting where she’s left her cup of tea. Her short fiction has been published by Analog, Nature: FuturesPodcastle, and elsewhere. Her time travel novella series, beginning with The Continuum, is available from World Weaver Press. For more info, visit wendynikel.com

THE CASSANDRA COMPLEX Chocolate Blueberry Cupcakes by Wendy Nikel

A chocolate cupcake with blueberry buttercream frosting, inspired by THE CASSANDRA COMPLEX by Wendy Nikel
Course: Dessert
Keyword: chocolate, cupcake
Author: Beth Cato

Ingredients

Cupcakes:

  • 1 2/3 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1 cup butter
  • 4 eggs
  • 3 Tablespoons milk
  • chocolate chips

Frosting:

  • 1 cup butter
  • 4 cups confectioners' sugar
  • 6 Tablespoons blueberry pie filling

Topping:

  • Blueberries
  • Melted chocolate chips

Instructions

  • Preheat oven to 350 degrees F.
  • Sift together flour, cocoa, and baking powder.
  • In separate bowl, blend sugar and butter.
  • Add eggs to sugar mixture one at a time.
  • Gradually add the dry mixture and milk into the sugar mixture until well blended.
  • Fill cupcake liners half full, add a few chocolate chips on the top, and bake for 15-17 minutes. Let cool.
  • Melt chocolate chips and make nickel-sized dots on waxed paper. Create a pyramid of blueberries on each dot, with 4 berries on the bottom and 1 on the top. Drizzle melted chocolate over them, sprinkle with sea salt, and freeze.
  • Beat butter until creamy. Alternate adding 1c powdered sugar and 2T pie filling, mixing well after each addition, until all ingredients are mixed in.
  • After cupcakes are cool, frost and top with frozen blueberries and sprinkles. Enjoy with a good book!
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