Bready or Not Original: Berry Scones
These Berry Scones are a delicious way to use fresh or frozen fruit to create a batch of baked goods for breakfast.
I love scones but I hadn’t made this recipe in over 10 years. Arizona is not a good place to get locally grown fresh fruit like strawberries and raspberries. Soon after we moved to Minnesota, fresh strawberries came into season AND I won a gallon-sized bag of frozen raspberries in my first horticultural club meeting.
I needed ways to utilize my new bounty. I reworked this old recipe, reducing the fruit amount and adding white chocolate chips. That extra sweet kick really elevates the fruit!
Bready or Not Original: Berry Scones
Equipment
- cookie sheet or scone pan
- nonstick spray
Ingredients
Scones:
- 1/2 cup strawberries or raspberries (fresh or frozen) about 3oz
- 3 Tablespoons white sugar separated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter
- 2/3 cup milk or almond milk
- 1/2 cup white chocolate chips
Topping:
- 1 Tablespoon coarse or white sugar optional
Instructions
- Preheat oven at 400 degrees. Lightly grease a cookie sheet or line with parchment paper, or use a scone pan.
- Use kitchen shears or a knife to cut the fruit into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside to macerate.
- Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or a fork to cut it in. Don’t completely mix in butter, but leave some pea-sized pieces throughout. Stir in milk. Fold in the white chocolate chips followed by the berries.
- Flour hands to coat. Gently knead and turn the dough to incorporate the dry bits from the bottom of the bowl. Sprinkle dough with extra flour if it’s too sticky to work with.
- If using a cookie sheet for baking, pat the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges (or smaller), then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them; they will spread. Alternatively, press handfuls of dough into a scone pan, filling each empty space to the end to create even pieces. Sprinkle the tops with coarse or white sugar, if desired.
- Bake 20 to 25 minutes or until the tops are beginning to brown. Remove them from pan. Scones can be eaten immediately, or will keep in a sealed container at room temperature for up to 2 days. Freeze them to enjoy later.
OM NOM NOM!
Bready or Not: Chocolate Chip Skillet Cookie
If you’re in need of a small-scale dessert for just a couple of people (hey, it is Valentine’s Day as I post this), this Chocolate Chip Skillet Cookie is perfect.
You’ll need a 6-inch cast iron skillet or cake pan for this recipe. I have the former.
This is a treat best enjoyed while it’s warm. Therefore, let the big cookie cool enough so you won’t get burned, and then dig in. If you want to make this even more luxurious, add some scoops of ice cream in the middle and eat everything with spoons!
Modified from Bake from Scratch July/August 2023.
Bready or Not: Chocolate Chip Skillet Cookie
Equipment
- 6-inch cast iron skillet or 6-inch cake pan
- nonstick spray
- small saucepan
Ingredients
- 1/4 cup unsalted butter
- 2 Tablespoons white sugar
- 2 Tablespoons brown sugar packed
- 1 large egg yolk
- 1 Tablespoon milk or half& half
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup chocolate chips whatever kind you want
- flaked sea salt and coarse sugar for optional topping
Instructions
- Preheat oven at 350-degrees. Prepare the pan by using nonstick spray or some extra butter to coat.
- In a small saucepan, melt the butter on medium heat, stirring often. The butter will foam and then turn brown after 6 to 8 minutes. Set aside to cool for at least 10 minutes.
- In a mixing bowl, combine browned butter, both sugars, egg yolk, milk, and vanilla. Add the flour, baking powder, and kosher salt. Fold in the chocolate chips. If desired, add a sprinkle of flaked sea salt and coarse sugar on top.
- Bake until the edges are brown and the middle is no longer gooey, about 15 to 20 minutes. Let cool for 15 to 20 minutes before digging in, but it is ideally eaten while it's still warm.
OM NOM NOM!
Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux
These Chewy Biscoff Chocolate Chip Cookies taste even more inherently cookie dough-like thanks to cookie butter mixed into the dough. They are chewy, sweet, and oh-so-good.
Because someone always asks, “What’s cookie butter?” The answer is: an addictive substance found near the peanut butter in most every grocery store in America; even my local Walmart has it in the main Biscoff brand or as a Walmart generic, and Trader Joe’s calls it Speculoos. It’s essentially pulverized cookies and oil. It has the exact same texture as peanut butter and can substitute for it in most any recipe. There is nothing healthy about it and it is incredibly delicious.
If you search for Biscoff/cookie butter recipes on Bready or Not, you’ll find a ton of recipes. It’s been one of my favorite ingredients for over ten years.
That’s how old this recipe is, too–so old that I originally posed it on the LiveJournal version of Bready or Not! It was high time it had a remake (or rebake).
Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1/4 cup Creamy Biscoff spread or other cookie butter
- 1 large egg room temperature
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- flaked sea salt optional, for top
Instructions
- Cream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and cookie butter.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet. Fold in the chocolate chips.
- Wrap up dough and chill it in the fridge for a few hours or overnight.
- Preheat oven to 350-degrees.
- Drop the dough by large tablespoons onto baking sheet. If desired, press a pinch of flaked sea salt onto each round. Bake for 10 to 12 minutes. Let set on pan briefly and then transfer to a cooling rack. Store cookies in a sealed container at room temperature.
OM NOM NOM!
Bready or Not: Brownie Cookies
If ever you are experiencing a chocolate emergency (need chocolate NOW, don’t want to leave the house, don’t want to spend a long time making something), these Brownie Cookies will satisfy nicely.
These cookies mix up fast. They bake fast. They cool fast. They enter your stomach fast.
Plus, they are imbued with brownie goodness. The dough includes melted chocolate and chopped walnuts. Yes, you can replace the walnuts with a different nut–or leave out the nuts entirely, if you so choose. I really love the texture of a chewy cookie with a crunchy nut, though.
Actually, you could even replace the nuts with something like M&Ms. That’d make these easy to modify for holidays, too–green and red candies in December, the Valentine’s mix in February. Have fun with this recipe!
Bready or Not: Brownie Cookies
Equipment
- baking sheet
- parchment paper
- tablespoon scoop or spoon
Ingredients
- 1/3 cup unsalted butter softened
- 3/4 cup white sugar
- 1/3 cup light corn syrup
- 1 large egg room temperature
- 3 ounces semisweet chocolate melted
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup walnuts chopped
Instructions
- Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until they are light and fluffy. Add the corn syrup and egg. Add the melted chocolate and vanilla.
- In another bowl, combine the flour, baking powder, and salt. Gradually mix this into the wet ingredients, scraping the bottom of the bowl to make sure everything is combined. Fold in the walnuts.
- Use a tablespoon scoop or spoon to dollop rounds of dough, spaced out, on baking sheet. Bake for 9 to 11 minutes, then let rest on sheet a few minutes before transferring them to a cooling rack. Store in a sealed container at room temperature.
OM NOM NOM!
Bready or Not: Cardamom-Espresso Chocolate Chip Cookies
Let’s end the year with an outright dreamy cookie: Cardamom-Espresso Chocolate Chip Cookies.
Seriously, these things are amazing. The flavor of coffee hits the tongue first, followed by a warm kick of cardamom. The overall dough is buttery and rich.
The texture is chewy and luscious. Really, these are a pleasurable sensory bomb in the mouth.
Bready or Not: Cardamom-Espresso Chocolate Chip Cookies
Equipment
- plastic wrap
- baking sheet
- parchment paper
- tablespoon scoop or spoon
Ingredients
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 cup unsalted butter softened (2 sticks)
- 1 1/2 cups brown sugar packed
- 1/2 cup white sugar
- 2 large eggs room temperature
- 2 Tablespoons espresso powder
- 1 Tablespoon vanilla extract
- 12 ounces chocolate chips 1 bag, or mixed kinds to equal amount
Instructions
- Combine flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Set aside.
- In a large mixing bowl, beat the butter until creamy. Add both sugars, beating until fluffy; scrape the bottom of the bowl a few times. Add eggs, one at a time, followed by the espresso powder and vanilla.
- Gradually add the dry ingredients to the butter mixture, until just combined. Fold in the chocolate chips. Wrap dough and chill in fridge for at least an hour, but as long as a day or two.
- Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
- Use a tablespoon scoop or spoon to dole out balls of dough, spaced out, on the baking sheet. Bake for about 12 minutes. Cookies should look set. Let them rest on the baking sheet for about 5 minutes before transferring them to a cooling rack. Store cooled cookies in a sealed container at room temperature.
OM NOM NOM!
Bready or Not: Dulce de Leche Brownies Redux
Do you need a brownie recipe that will really impress people this holiday season? Try these Dulce de Leche Brownies!
This is a resurrected recipe that was originally shared on the Holy Taco Church, which I then reposted here on my site in 2015. It was a big hit back then–I had several people reach out to say they tried it and loved it.
Now, one big warning: This is a dangerous recipe, and I’m not just talking calories. Sweetened condensed milk becomes lava after mere minutes in the microwave. Make this recipe with care. I originally advised using 10-12 minutes total time to make the dulce de leche in the microwave, but when I remade it this year, I did shorter bursts and spent more like 15 minutes, and there were no scalding-hot overflows.
So, take care with this recipe, and know that the reward for your risk is sweet indeed.
Bready or Not: Dulce de Leche Brownies Redux
Equipment
- microwave
- large bowl
- 9×13 pan
- aluminum foil
- nonstick spray
- uneven spatula
Ingredients
Dulce de Leche
- 14 ounces sweetened condensed milk can
- 1 Tablespoon corn syrup
- 2 Tablespoons unsalted butter
Brownies
- 1 cup unsalted butter softened (2 sticks)
- 1 1/4 cups white sugar
- 1/2 cup brown sugar packed
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon espresso powder optional but awesome
- 3/4 cup unsweetened cocoa powder sifted
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
To make Dulce de Leche
- (Note that you can buy canned Dulce de Leche on the Hispanic foods aisle in many grocery stores and skip this step! You can also make it in a crock pot or stove–look up these other methods online. Microwave is faster, but has some danger involved.)
- Combine sweetened condensed milk and corn syrup in a LARGE microwave safe bowl. You need the bowl large because the stuff may start to boil like an erupting volcano.
- Microwave on 50% power, stopping and stirring every 2 minutes. Start watching VERY CAREFULLY about the 5 minute point. It can start to boil over very quickly. Start doing 1 minute increments, stirring well in between. Somewhere from 10 to 15 minutes, it will thicken and look caramel-colored rather than white, at which point it is ready. It might look curdled but that goes away when you stir. Add in the butter and stir until it’s melted. Set aside.
To Make the Brownies
- Preheat oven at 325-degrees. Line a 9×13 pan with foil and butter it or apply nonstick spray.
- In a large bowl, cream the butter and sugars until fluffy. Beat in eggs and vanilla. Combine flour, espresso powder (if using), cocoa, and salt. Add dry ingredients into creamed mixture; mix until well blended.
- Spread about 1/2 of mixture in the prepared pan. This will just cover the bottom. Drop spoonfuls of Dulce de Leche evenly over this layer and smooth out with an uneven spatula. Sprinkle chocolate chips all over. Cover with remaining brownie batter using clean uneven spatula.
- Bake 35 to 40 minutes, until the middle passes the toothpick test. Cool and cut into squares.