cookies

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]

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.

  • 1 18.25-oz box 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]

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

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.

  • Blondies
  • 1 bag (about 11 ounces) 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 chopped candied ginger
  • Topping
  • 4 ounces white chocolate chips
  • 1 Tablespoon shortening
  • 2 Tablespoons chopped candied ginger
  • 1 Tablespoon dried cranberries

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 Original: Caramel Apple Chip Blondies

Posted by on May 1, 2019 in apples, Blog, blondies, Bready or Not, chocolate, cookies | 0 comments

Caramel Apple Chip Blondies! This recipe is what happens for you buy a big bag of apple chips at Costco and your kid doesn’t like them.

Bready or Not Original: Caramel Apple Chip Blondies

Apple chips are pretty expensive at the grocery store, so buying them at a big membership club is a great way to get them. They are seriously delicious, crisp like potato chips but made of pure apples.

Bready or Not Original: Caramel Apple Chip Blondies

When baking with apple chips, break them into small pieces. They will soften up as they bake, taking on a raisin-like chewy texture with loads of apple flavor. Larger pieces will be even chewier, though, and get caught on the knife when slicing.

Bready or Not Original: Caramel Apple Chip Blondies

The chips are easy to break up. You can do it with your fingers or throw them into a sealed sandwich bag and smash them with a rolling pin of the bottom of a heavy glass.

Bready or Not Original: Caramel Apple Chip Blondies

In the end, these blondies are sweet and chewy with a mild but very present apple flavor throughout that’s complemented nicely by the caramel and white chocolate chips.

Bready or Not Original: Caramel Apple Chip Blondies

 

Bready or Not Original: Caramel Apple Chip Blondies

Bready or Not Original: Caramel Apple Chip Blondies

Apple chips are crisp like potato chips. For this recipe, break them small, to the size of raisins. Otherwise, larger pieces stay chewier and will be more likely to catch on the knife when the bars are sliced.

  • 2 1/8 cups all-purpose flour
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon baking soda
  • 12 tablespoons unsalted butter (1 1/2 cubes), room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup white chocolate chips
  • 1/2 cup caramel chips
  • 1 1/2 cup crumbled apple chips (Bare Brand recommended)

Preheat oven to 350-degrees. Line a 9×13-inch baking pan with aluminum foil and apply nonstick cooking spray.

In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

In a large bowl, mix butter and sugars together until fluffy. Add eggs and vanilla. Slowly add dry ingredients. Stir in the white chocolate and caramel chips followed by the apple chips.

Pour blondie dough into the prepared pan and smooth out with uneven spatula.

Bake for 28 to 30 minutes or until the top of the blondies are light golden brown and the middle passes the toothpick test. Remove from oven and cool on a wire rack.

Once they are cool, use foil to lift blondies onto cutting board to slice into bars.

OM NOM NOM!

 

Bready or Not Original: Caramel Apple Chip Blondies

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Bready or Not: Cappuccino-Caramel Oat Bars

Posted by on Apr 17, 2019 in Blog, blondies, Bready or Not, cookies | 0 comments

Cappuccino-Caramel Oat Bars are essentially a casserole-sized platter of delicious homemade candy bars. That is reason enough to make them.

Bready or Not: Cappuccino-Caramel Oat Bars

These are simultaneously chewy (from the oats), crunchy (because pecans), and sweet (caramel).

Bready or Not: Cappuccino-Caramel Oat Bars

Oh yeah, then there’s the coffee flavor that is imbued throughout every bite. I don’t like drinking coffee, but espresso powder is sheer magic in baked goods.

Bready or Not: Cappuccino-Caramel Oat Bars

Needless to say, these bars are perfect paired with a cup or coffee or tea.

Bready or Not: Cappuccino-Caramel Oat Bars

Plus, if the number of bars seems excessive, the leftovers can be frozen. Just freeze and store them between waxed papers layers so you can easily thaw as many as you’d like at a time.

Bready or Not: Cappuccino-Caramel Oat Bars

Modified from 100 Best Cookies Magazine.

 

Bready or Not: Cappuccino-Caramel Oat Bars

Bready or Not: Cappuccino-Caramel Oat Bars

These Cappuccino-Caramel Oat Bars are essentially a casserole-sized platter of delicious homemade candy bars with the distinct flavor of coffee throughout.

  • 3 cups rolled (old fashioned) oats
  • 2 1/3 cups all-purpose flour
  • 1 1/2 cup chopped pecans, divided
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups brown sugar, packed
  • 2 eggs
  • 1 Tablespoon instant coffee crystals or espresso powder
  • 2 teaspoons vanilla extract
  • 3/4 cup jarred caramel

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

In a medium bowl, stir together oats, flour, 1 cup of pecans, baking soda, and salt. Set aside.

In a big mixing bowl, beat the butter until creamy, then add brown sugar. Follow up with the eggs, coffee/espresso powder, and vanilla. Carefully stir in the dry ingredients; it looks like a lot, but it will fit in the pan! Reserve 2 cups of the dough for the topping.

Spread the bulk of the oat mixture in the pan. Using floured hands or waxed paper and a heavy glass, press down the mix to form a solid even crust. Spread the caramel topping over it, bringing it to within 1/4-inch of the edges. Dollop the reserved oat mixture over the top, along with the remaining 1/2 cup pecans.

Bake for 20 to 25 minutes, until the edges are set. Cool completely in pan before using the foil to lift it onto a cutting board to slice into bars. Store in sealed containers with parchment or waxed paper between the layers. Bars can also be frozen.

OM NOM NOM!

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Bready or Not Original: Pecan Caramel Chip Cookies

Posted by on Apr 3, 2019 in Blog, Bready or Not, chocolate, cookies | 2 comments

I love creating new recipes using my favorite grocery find in recent years, caramel chips! This original recipe for Pecan Caramel Chip Cookies is sublime and delicious.

Bready or Not Original: Pecan Caramel Chip Cookies

This recipe was inspired by my favorite recipe for White Chocolate Macadamia Nut Cookies. The secret to success in that recipe is white chocolate chips are melted and mixed into the dough.

Bready or Not Original: Pecan Caramel Chip Cookies

I considered a bag of caramel chips and thought, hey, if it worked for white chocolate chips, why not caramel?

Bready or Not Original: Pecan Caramel Chip Cookies

I opted to use pecans because 1) they go so well with caramel, and 2) they are cheaper and generally more accessible to people.

Bready or Not Original: Pecan Caramel Chip Cookies

The melted caramel chips don’t simply add sweetness to the dough, but a smooth, silky texture that helps these cookies to bake up fat and chewy.

Bready or Not Original: Pecan Caramel Chip Cookies

You might need to hunt around for caramel chips. I’m still mad that my local Walmart carried them for a year then stopped, but most grocery stores around still carry them. Kroger even stocks their own version, which doesn’t look or taste quite as amazing as Hershey’s or Ghirardelli’s, but it’s still good. And cheaper, for sure.

Bready or Not Original: Pecan Caramel Chip Cookies

 

Bready or Not Original: Pecan Caramel Chip Cookies

Bready or Not Original: Pecan Caramel Chip Cookies

This original recipe requires caramel chips. A cup of these chips are melted and blended into the dough, transforming these cookies into something magical!

  • 1 bag cup caramel chips, divided
  • 1/3 cup white sugar
  • 1/3 cup light brown sugar, packed
  • 2/3 cup (11 Tablespoons) butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 3/4 cup chocolate chips
  • 3/4 cup coarsely chopped pecans

Preheat oven to 325-degrees. Place 1 cup of caramel chips in a microwave safe bowl. Microwave on 50% power in short increments, 20-25 seconds, and stop to stir between passes until the chips blend smoothly. Set aside to cool.

In a large mixing bowl, beat together both sugars, butter, vanilla extract, and eggs until they're creamy. Mix in the melted chips. Stir in flour, baking soda, and cream of tartar. Fold in the remaining caramel chips, chocolate chips, and chopped pecans.

Use a tablespoon cookie scoop or spoon to place dough in rounded lumps on cookie sheet. Bake 10 to 12 minutes, until the tops just begin to turn light golden brown. Cool on the sheet for several minutes, then move to a rack to cool.

OM NOM NOM!

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Bready or Not: Peanut Butter Chocolate Chip Bars

Posted by on Mar 27, 2019 in Blog, blondies, Bready or Not, cake, chocolate, cookies | 0 comments

These are not mere blondies. No, these Peanut Butter Chocolate Chip Bars are practically cake.

Bready or Not: Peanut Butter Chocolate Chip Bars

Seriously, this could work as a birthday cake for a chocolate-peanut butter lover. These bars are THICK and loaded with goodness.

Bready or Not: Peanut Butter Chocolate Chip Bars

This recipe makes a full 13 by 9 pan, so there’s plenty to share. As dense as each bar is, you probably don’t want to cut them large.

Bready or Not: Peanut Butter Chocolate Chip Bars

Bars like this freeze very well, too, so you can stash some away to enjoy later.

Bready or Not: Peanut Butter Chocolate Chip Bars

I can’t help but wonder how this recipe would be with Reese’s Peanut Butter Cups chopped into it, too. I should try that sometime.

Bready or Not: Peanut Butter Chocolate Chip Bars

Recipes are stories. There will always be other ways to twist them into something new and enjoyable.

Bready or Not: Peanut Butter Chocolate Chip Bars

 

Bready or Not: Peanut Butter Chocolate Chip Bars

Bready or Not: Peanut Butter Chocolate Chip Bars

These luscious bars are thick, cakey, and delicious! If there’s no Greek yogurt handy, sour cream makes for a good substitute.

  • 1/2 cup unsalted butter, room temperature
  • 1 cup brown sugar, packed
  • 1/4 cup white granulated sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup vanilla Greek yogurt
  • 2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 3/4 cups peanut butter chips (1 bag)
  • 1 1/2 cups chocolate chips
  • 1/2 cup chopped peanuts

Preheat the oven at 350-degrees. Line a 13X9 baking with aluminum foil and apply nonstick spray or butter.

In a big bowl, cream together the butter and sugars until light and fluffy. Add the eggs, one at a time, scraping the bowl as necessary.

Add the vanilla extract and vanilla yogurt next, followed by the flour, cinnamon, and baking powder. Fold in the peanut butter chips and 1 cup of the chocolate chips.

Scoop the batter into the prepared pan. Sprinkle the remaining chocolate chips and the peanuts over the top and gently press them in.

Bake pan for 30 minutes or until the center passes the toothpick test. Let cool completely. Use foil to lift contents onto a cutting board to slice into bars.

Store in a sealed container at room temperature or in the fridge. Freeze bars between waxed paper in a sealed container to make them last even longer.

OM NOM NOM!

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