cookies

Bready or Not: Bacon-Toffee Cookies

Posted by on Mar 20, 2019 in bacon, Blog, Bready or Not, chocolate, cookies, pork | 0 comments

Bacon, chocolate, and toffee complement each other in these incredible Bacon-Toffee Cookies.

Bready or Not: Bacon-Toffee Cookies

Fact: My Bacon Fat Chocolate Chip Cookies (originally shared at the Holy Taco Church lo those many years ago) is among my most popular recipes.

Bready or Not: Bacon-Toffee Cookies

This recipe is different. The previous take makes a crisper cookie, while these are chewier with some extra sweetness and crunch from the Heath toffee pieces.

Bready or Not: Bacon-Toffee Cookies

This recipe makes a lot, too: about 70 cookies if you use a teaspoon scoop!

Bready or Not: Bacon-Toffee Cookies

That sounds like a lot, but my husband’s co-workers inhaled them, so I don’t know how well they keep beyond a day. One of those good/bad problems to have.

Bready or Not: Bacon-Toffee Cookies

Modified from Fall Baking 2016 by Better Homes & Gardens.

Bready or Not: Bacon-Toffee Cookies

 

Bready or Not: Bacon-Toffee Cookies

Bready or Not: Bacon-Toffee Cookies

These cookies mix salty and sweet in a chewy cookie. Using a teaspoon scoop, the recipe produces about 70 cookies.

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cup all-purpose flour
  • 1/2 cup Heath bits
  • 3/4 cup semi-sweet chocolate chips
  • 6 thick-cut bacon slices, chopped up

Preheat oven at 375-degrees. Ina large bowl, beat butter and shortening together until turning fluffy. Add brown sugar, baking soda, and salt, followed by the eggs and vanilla. Gradually beat in the flour.

Stir in the Heath bits, chocolate chips, and bacon. Use a teaspoon scoop or spoon to dollop dough onto baking sheet, spaced out to allow for minor spreading. Bake for 8 to 10 minutes, until edges are just turning golden. Cool for five minutes, then transfer to a rack to finish cooling.

Store cookies in a sealed container.

OM NOM NOM!

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Bready or Not Original: Chickpea Almond Butter Blondies

Posted by on Mar 13, 2019 in Blog, blondies, Bready or Not, cookies, healthier | 0 comments

No one will be able to tell that chickpeas form the base of these healthified blondies, but the truth is right there in the name.

Bready or Not Original: Chickpea Almond Butter Blondies

A food processor is necessary for this recipe as the chickpeas (aka garbanzo beans) must be utterly pulverized. Weirdly enough, a lot of health cookbooks and blogs have discovered chickpeas end up eerily like bland cookie dough once they are mashed up.

Bready or Not Original: Chickpea Almond Butter Blondies

I know, it sounds crazy, but I’ve tried out a few recipes like this and it’s the truth. And these blondies WORK. They taste good. The sweetness is just right, not hardcore, but it doesn’t taste at all like ‘health food.’

Bready or Not Original: Chickpea Almond Butter Blondies

I found the base recipe in an issue of Cooking Light and significantly modified it into something new. The original had tahini (which I do not like, so I subbed almond butter) and dark brown sugar (which I usually don’t have).

Bready or Not Original: Chickpea Almond Butter Blondies

The pecans add a wonderful texture to these blondies. If you don’t like pecans, I would suggest still using some kind of nut or seed for a mild crunch.

Bready or Not Original: Chickpea Almond Butter Blondies

 

Bready or Not Original: Chickpea Almond Butter Blondies

Bready or Not Original: Chickpea Almond Butter Blondies

These lightened-up blondies use chickpeas as a base, but trust me, you can’t tell they are there. These are just sweet enough with an additional crunch from pecans.

  • 3 Tablespoons unsalted butter
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 15-oz can unsalted chickpeas (garbanzo beans), rinsed and drained
  • 3 Tablespoons almond butter
  • 2 Tablespoons half & half or milk
  • 1/3 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup chopped pecans

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

Using a small saucepan, brown the butter, stirring often. Transfer to a bowl to cool for 15 minutes. Whisk in brown sugar, eggs, and vanilla.

Place chickpeas, almond butter, and milk in a food processor, and mix until smooth, scraping down the sides often. Stir the chickpea mixture into the butter mixture.

Combine the flour, baking powder, and salt in another bowl and whisk together. Stir dry mix into the chickpeas. Fold in the pecans.

Pour batter into ready pan. Bake for 25 to 27 minutes, until it passes the toothpick test in the middle.

Cool in pan for hour or two. Use foil to lift blondies onto cutting board to slice into pieces. Store in a sealed container, with waxed paper between layers, at room temperature or in the fridge for up to 3 days. Bars also can be frozen for later enjoyment.

OM NOM NOM!

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Bready or Not: Chewy Coffee Cookies

Posted by on Mar 6, 2019 in Blog, Bready or Not, cookies | 0 comments

Eat your coffee in these Chewy Coffee Cookies, and get your day off to the right start.

Bready or Not: Chewy Coffee Cookies

These cookies are chewy with a slight crunch, with the outside pleasantly crusted with turbinado sugar and coarsely-ground coffee.

Bready or Not: Chewy Coffee Cookies

My husband’s work lives on coffee. It probably runs through people’s veins. Needless to say, they liked these cookies.

Bready or Not: Chewy Coffee Cookies

These are the sorts of cookies that are good for breakfast, snack, or a party spread. Just maybe an event early in the day because, you know, caffeine.

Bready or Not: Chewy Coffee Cookies

I am told these cookies also taste good with coffee. Who knew?

Bready or Not: Chewy Coffee Cookies

Modified from Food network Magazine December 2017.

Bready or Not: Chewy Coffee Cookies

Bready or Not: Chewy Coffee Cookies

These chewy, slightly crunchy goodies are perfect for the coffee lover!

  • Cookies
  • 3 Tablespoons coarsely ground coffee beans
  • 1/3 cup turbinado sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 cup brown sugar, packed
  • 1 large egg
  • Glaze
  • 1 1/3 cup confectioners' sugar
  • 3+ teaspoons milk or water

Preheat oven at 350-degrees. Line baking sheet with parchment paper.

In a small bowl, combine 1 Tablespoon of ground coffee with the turbinado sugar. Set aside.

In another bowl, mix the rest of the coffee with the flour, salt, baking powder, and cinnamon.

In a big bowl, beat together the butter and brown sugar until light and fluffy; using beaters, about 3 minutes. Add the egg. Gradually stir in the flour mixture.

Drop a teaspoon of dough into the coffee and raw sugar, and roll to cover. Place on parchment with two inches of space to allow for spread.

Bake for 12 to 15 minutes, until set but still soft. Let cool on pane for 5 minutes, then transfer to a rack to fully cool.

Once all of the cookies are baked, make the glaze. Stir together the confectioners' sugar and liquid of choice until the glaze is thick but spreadable. Use the back of a spoon to glaze each cookie. Let set about 15 minutes before packing in sealable containers, wax paper between the stacked layers.

OM NOM NOM!

 

Bready or Not: Chewy Coffee Cookies

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Bready or Not: Oat and Toffee Grahams

Posted by on Feb 20, 2019 in Blog, Bready or Not, chocolate, cookies | 0 comments

These Oat and Toffee Grahams are a delicious, unique kind of fast-fix homemade candy bar.

Bready or Not: Oat and Toffee Grahams

The base consists of graham crackers. (I know, what a shock considering the name of the recipe.)

Bready or Not: Oat and Toffee Grahams

On top of that you mix up a homemade filling with oats, butter, sugar, and a few other things, and it bakes up into a kind of toffee layer.

Bready or Not: Oat and Toffee Grahams

Then you add the chocolate chips on top–bake it a minute, long enough to melt the chips–even out the layer and add some almonds. Ta-da!

Bready or Not: Oat and Toffee Grahams

I expected the end result to be crunchy. To my surprise, the crackers actually softened in the baking process. The end result was delightfully chewy.

Bready or Not: Oat and Toffee Grahams

These are sweet, sublime, and chewy, with crunchiness only from the almonds. They are just a great combination of flavors and textures.

Bready or Not: Oat and Toffee Grahams

Modified from Brownies & Bars Magazine.

 

Bready or Not: Oat and Toffee Grahams

Bready or Not: Oat and Toffee Grahams

This recipe uses graham crackers as a shortcut base for a sheet pan of homemade candy bars! The end result is chocolaty, sweet, and surprisingly chewy.

  • 12 graham cracker rectangles
  • 1 1/2 cups rolled (old fashioned) oats
  • 3/4 cup white sugar
  • 3/4 cup brown sugar, packed
  • 3 Tablespoons all-purpose flour
  • 2/3 cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 12-ounce bag semisweet chocolate chips (2 cups)
  • 1/2 sliced or chopped almonds

Preheat oven at 350-degrees. Line a 15x10x1-inch baking pan with foil and apply nonstick spray. Arrange graham crackers in a single layer side by side. They will not cover the entire surface of the pan.

In a large bowl, stir together the oats, white sugar, brown sugar, and flour. Stir in the melted butter, egg, and vanilla until just mixed. Spoon the oat mixture atop the graham crackers, covering them completely.

Bake for 20 to 25 minutes, until top is bubbly. Sprinkle all of the chocolate on top. Bake for another minute. Use an uneven spatula to smooth the softened chocolate to cover the graham crackers. Sprinkle on the almonds.

Cool in pan. If slow to set, place in fridge until firm. Use a knife or--recommended--both hands to break the bars into pieces. Store in a sealed container with parchment or waxed paper between the layers.

OM NOM NOM!

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Bready or Not: Praline Snickerdoodles

Posted by on Jan 30, 2019 in Blog, Bready or Not, cookies | 0 comments

Snickerdoodles are a regular theme on Bready or Not, and this time I present you with a praline version!

Bready or Not: Praline Snickerdoodles

These Praline Snickerdoodles are absolutely divine. Bits of pecan add a soft crunch, and Heath pieces add an entirely different kind of crunch.

Bready or Not: Praline Snickerdoodles

These new textures and flavors add a lot to the already-awesome taste of snickerdoodles.

Bready or Not: Praline Snickerdoodles

I had a hard time choosing which pictures to feature. These cookies were incredibly photogenic.

Bready or Not: Praline Snickerdoodles

Plan ahead when you make these. The dough needs at least a couple hours to chill. I love to make the dough a day in advance so I can start baking at will.

Bready or Not: Praline Snickerdoodles

I wish I could say how long these will keep, but my husband takes these to work and the cookies just… vanish.

Bready or Not: Praline Snickerdoodles

 

Bready or Not: Praline Snickerdoodles

Bready or Not: Praline Snickerdoodles

These snickerdoodles are even more awesome than the usual variety thanks to the addition of pecans and toffee! Plan ahead to make these, as the dough needs to chill for at least a couple hours. A tablespoon scoop yields about 40 cookies.

  • Cookies
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups white sugar
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 cup Heath toffee pieces
  • 3/4 cup chopped pecans
  • Topping
  • 1/4 cup white sugar
  • 2 teaspoons cinnamon

In a large bowl, beat the butter until it's soft and creamy. Add the sugar, cream of tartar, baking soda, and salt. Once combined add the eggs and vanilla, followed by the flour. Fold in the Heath pieces and pecans.

Wrap dough in plastic and chill at least two hours or overnight.

Preheat oven at 375-degrees. Stir together the topping ingredients. Use a tablespoon scoop to drop dollops of dough into the topping. Roll to coat. Set spaced out on a greased stoneware pan or parchment-lined cookie sheet.

Bake for 10 to 12 minutes. Cool on a wire rack then store in a sealed container.

OM NOM NOM!

 

Bready or Not: Praline Snickerdoodles

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Bready or Not: Milk Chocolate Toffee Bars

Posted by on Jan 23, 2019 in Blog, blondies, Bready or Not, chocolate, cookies | 0 comments

The time for healthy recipes is over. Time to make an entire casserole dish-worth of candy bars with this recipe for Milk Chocolate Toffee Bars.

Bready or Not: Milk Chocolate Toffee Bars

These things are chewy and downright dreamy. Seriously, HOMEMADE CANDY BAR. FRESH. SO GOOD.

Bready or Not: Milk Chocolate Toffee Bars

Ahem. Forgive the caps. I get enthusiastic about this sort of thing. But can you blame me?

Bready or Not: Milk Chocolate Toffee Bars

I mean, these have it all going on. Chocolate. A crunch from the toffee and pecans. A chewy blondie base.

Bready or Not: Milk Chocolate Toffee Bars

My husband took these to work and had several co-workers dub this a new favorite. Considering the goodies they get from me, that’s saying something.

Bready or Not: Milk Chocolate Toffee Bars

Make these to share with a crowd. You don’t want to be home alone with them.

Bready or Not: Milk Chocolate Toffee Bars

Modified from Brownies & Bars Magazine.

 

Bready or Not: Milk Chocolate Toffee Bars

Bready or Not: Milk Chocolate Toffee Bars

This recipe makes a whole casserole dish of chewy, delicious candy bars! Pecans and toffee add a wonderful complementary crunch. Make these to feed a crowd!

  • 2 cups all-purpose flour
  • 1 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 2/3 cups milk chocolate chips, divided
  • 1/3 cup chopped pecans
  • 1/2 cup toffee bits

Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.

In a large bowl, combine flour, brown sugar, and cinnamon. Add the butter and vanilla. Beat until it resembles coarse crumbs. Stir in 2/3 cup chocolate chips and the pecans. Distribute the crumbs across the bottom of the pan and press down evenly.

Bake for 25 to 30 minutes, until golden. Immediately sprinkle on the remaining 1 cup of milk chocolate chips. Let sit a minute or two to soften, then use an uneven spatula to spread chocolate across the crust. Sprinkle toffee bits on top.

Cool in pan on wire rack; if desired, place in fridge to speed the process. Once the pan is cool, use foil to move contents to a cutting board. Slice into bars. Keeps in fridge or at room temperature for up to 2 days.

OM NOM NOM!

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