cookies

Bready or Not Original: Gingerbread Biscotti

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

Let’s get into the holiday spirit with some Gingerbread Biscotti!

Bready or Not Original: Gingerbread Biscotti

This recipe is super-duper easy! Plus, the end result keeps well–it can even be frozen–and biscotti make for a wonderful holiday gift!

Bready or Not Original: Gingerbread Biscotti

I was really amazed at the flavor of these. They are straight-out gingerbread, with the perfect crispness of biscotti.

Bready or Not Original: Gingerbread Biscotti

Since the flavor is so great, they are good on their own… but like all biscotti, are even better in accompaniment to hot drinks like coffee, tea, or cocoa.

Bready or Not Original: Gingerbread Biscotti

Like biscotti? I have a full assortment for you to try!

Snickerdoodle Biscotti
Chocolate Almond Biscotti
Pistachio Cardamom Biscotti
Maple Walnut White Chocolate Biscotti
Peppermint Biscotti

Bready or Not Original: Gingerbread Biscotti

Bready or Not Original: Gingerbread Biscotti

This biscotti really does taste like gingerbread, just in a crisp form that begs to be dunked in hot coffee or tea! Make these for yourself or as a holiday gift.
Course: Breakfast, Snack
Keyword: biscotti, cookies, gingerbread
Author: Beth Cato

Ingredients

Biscotti

  • 1/3 cup vegetable oil
  • 1 cup white sugar
  • 3 large eggs
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour
  • 1 cup white whole wheat flour or whole wheat flour
  • 1 Tablespoon baking powder
  • 1 1/2 Tablespoons ground ginger
  • 2 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Drizzle

  • 3/4 cup white chocolate chips
  • 1 Tablespoon shortening

Instructions

  • Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
  • In a large bowl, stir together oil, sugar, eggs, and molasses. In a separate bowl, sift together the two flours, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Gradually stir the dry ingredients into the wet until it is the same consistent brown.
  • Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.
  • Bake for 20 minutes, until tops are set when tapped. Remove the baking sheet from oven, but leave the oven on.
  • Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.
  • Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 15 minutes, flipping them over halfway if necessary, to equally crisp both sides.
  • Cool completely on the baking sheet.
  • Zap white chocolate chips with shortening in microwave for 20 seconds, stir, then continue to repeat until it stirs smooth; keep a close eye on it, as the chocolate can burn fast! Use a fork to drizzle white chocolate over biscotti, or dip an end of each biscotti into chocolate.
  • Store in an airtight container at room temperature as long as a few weeks. Can also be frozen.

OM NOM NOM!

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    Bready or Not Original: Pumpkin Raisin Cookies

    Posted by on Oct 16, 2019 in Blog, Bready or Not, cookies, pumpkin | 0 comments

    Pumpkin Raisin Cookies! These delicious treats combine a lot of fall flavors.

    Bready or Not Original: Pumpkin Raisin Cookies

    I don’t know why I never thought to pair raisins and pumpkin in cookies before. After all, I’ve used them together in bread.

    These cookies are all the more delicious because of the use of pumpkin pie spice. That mix is obviously good with pumpkin, but wow, does it go well with raisins!

    Bready or Not Original: Pumpkin Raisin Cookies

    On the subject of raisins, I am biased toward golden raisins, but really, you can use whatever seedless variety you wish.

    Bready or Not Original: Pumpkin Raisin Cookies

    Also, using golden raisins makes it less likely that hungry people will endure Cookie Betrayal Syndrome (CBS). This is the condition wherein people who hate raisins accidentally ingest raisins in cookies because they think the raisins are really chocolate chips.

    Bready or Not Original: Pumpkin Raisin Cookies

    Good bakers are honest bakers. Golden raisins are usually pale enough in color that they won’t mislead people.

    Bready or Not Original: Pumpkin Raisin Cookies

    Besides, maybe, just maybe, people who’ve endured CBS will think these cookies look so good they’ll give them a try, even knowing what they contain.

    Bready or Not Original: Pumpkin Raisin Cookies

    These chewy cookies partner up pumpkin, raisins, and pumpkin pie spices in a delicious new way. Enjoy them through the fall and all the year long! NOTE: the dough needs to chill for at least a few hours prior to baking.
    Course: Dessert, Snack
    Keyword: cookies, pumpkin
    Author: Beth Cato

    Ingredients

    Cookies

    • 1 cup unsalted butter 2 sticks, softened
    • 1 1/2 cups white sugar
    • 1/2 cup pumpkin puree
    • 2 teaspoons vanilla extract
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon pumpkin pie spice
    • 1/2 teaspoon salt
    • 1 egg room temperature
    • 2 2/3 cups all-purpose flour
    • 3/4 cup golden raisins

    Topping

    • 1/2 cup white sugar
    • 1 Tablespoon pumpkin pie spice

    Instructions

    • In a large bowl, beat the butter until creamy. Add the sugar, pumpkin, vanilla, baking powder, pumpkin pie spice, and salt. Thoroughly combine. Beat in the flour, then fold in the golden raisins. Cover with plastic wrap and chill for at least two hours; this is necessary, as the dough is very sticky, and it's even stickier when warm
    • Preheat oven at 350-degrees. In a small bowl, combine the two topping ingredients. Use a tablespoon (a scoop doesn't work well with such sticky dough) to form 1-inch balls; roll them in the topping mix, and place spaced out in a cookie sheet,
    • Bake for about 10 to 12 minutes, until cookies are set. Let cool on pan for 10 minutes before moving to a rack. Store in a sealed container.

    OM NOM NOM!

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      Bready or Not: Buttery Pumpkin Cookies

      Posted by on Oct 2, 2019 in Blog, Bready or Not, cookies, pumpkin | 0 comments

      It’s October! That means Bready or Not resumes its traditional month of pumpkin recipes, starting with these Buttery Pumpkin Cookies.

      Bready or Not: Buttery Pumpkin Cookies

      These cookies are a dream come true for pumpkin lovers. They are soft and tender, like handheld cake, really.

      Bready or Not: Buttery Pumpkin Cookies

      But of course, the cookies are better with a little extra sweetness. These babies need ICING–a brown sugar icing that comes together quickly on the stovetop.

      Bready or Not: Buttery Pumpkin Cookies

      This is a recipe to make to share: the end result is about 70 tablespoon-sized cookies!

      Bready or Not: Buttery Pumpkin Cookies

      Modified from Fall Baking 2016 from Better Homes & Gardens.

      Bready or Not: Buttery Pumpkin Cookies

      There are more pumpkin recipes to look forward to this month! Here’s the full schedule:
      Buttery Pumpkin Cookies (today)
      Chocolate Swirl Pumpkin Bars
      Pumpkin Raisin Cookies
      Pumpkin Chocolate Cake
      Pumpkin-Ginger Coffee Cake

      Bready or Not: Buttery Pumpkin Cookies

      This recipe makes about 70 frosted cookies, each loaded with pumpkin and spice and topped with a perfect complement of brown sugar icing. Note that the frosting amount should be just adequate to top the cookies, but if a few cookies remain naked, that's no tragedy. They are good by themselves, too!
      Course: Dessert
      Keyword: cookies, pumpkin
      Author: Beth Cato

      Ingredients

      Cookies

      • 1 cup unsalted butter 2 sticks, room temperature
      • 2 cups white sugar
      • 2 teaspoons baking powder
      • 2 teaspoons baking soda
      • 3 teaspoons pumpkin pie spice
      • 1 teaspoon salt
      • 2 eggs
      • 2 teaspoons vanilla extract
      • 15 oz can pumpkin puree
      • 4 cups all-purpose flour

      Brown sugar icing

      • 1/2 cup unsalted butter
      • 1/2 cup brown sugar packed
      • 1/4 cup milk or half & half
      • 1 teaspoon vanilla extract
      • 3 cups confectioners' sugar

      Instructions

      • Preheat oven at 350-degrees. Line a large cookie sheet with parchment paper.
      • In a large bowl, beat the butter until creamy. Mix in the white sugar, baking powder, baking soda, pumpkin pie spice, and salt. Beat until fluffy, scraping bowl as needed. Add the eggs and vanilla, followed by the pumpkin. Mix in the flour until just combined.
      • Use a tablespoon scoop to dole out dough onto the cookie sheet, spacing out to allow for expansion. Bake for 12 to 15 minutes, until tops are set and edges golden. Cool on wire rack.
      • Once cookies are completely cool, make the icing. In a small saucepan, cook the butter and brown sugar, stirring constantly until sugar is dissolved. Stir in the milk and vanilla. Mix in the confectioners' sugar until smooth, adding more if necessary to reach a spreadable consistency. Use the back of a spoon to spread the icing onto the cookies. If the icing in the pot begins to harden, stir in a few drops of hot water to make it pliable again.
      • Store cookies in a sealed container, with waxed paper or parchment between the layers.
      • OM NOM NOM!
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      Bready or Not Original: Easy Blueberry Pie Bars

      Posted by on Sep 18, 2019 in Blog, blondies, blueberry, Bready or Not, breakfast, cookies | 0 comments

      These Easy Blueberry Pie Bars taste like blueberry cobbler in a tidier, more compact form. They are DELICIOUS.

      Bready or Not Original: Easy Blueberry Pie Bars

      Yeah, yeah, I share a lot of good recipes on here, but these are seriously amazing.

      Bready or Not Original: Easy Blueberry Pie Bars

      The recipe is pretty straightforward, too. Make the shortbread crust. Press it down. Bake. Mix up the middle ingredients, folding in the blueberries last. Sprinkle reserved crust on top. Bake. Enjoy.

      Bready or Not Original: Easy Blueberry Pie Bars

      I like that this recipe only requires a pint of blueberries, too. During the summer, I can often find a little 12 ounce clamshell container on sale for under a buck!

      Bready or Not Original: Easy Blueberry Pie Bars

      These bars keep well for as long as three days, maybe longer, in a sealed container in the fridge. They make for a great dessert, but they’d be great for breakfast, too.

      Bready or Not Original: Easy Blueberry Pie Bars

       

      Bready or Not Original: Easy Blueberry Pie Bars

      A Bready or Not Original. These delicious treats taste like a blueberry cobbler in convenient bar form!
      Course: Breakfast, Dessert, Snack
      Keyword: bars, blueberries, pie
      Author: Beth Cato

      Ingredients

      Crust

      • 2 cups all-purpose flour
      • 3/4 cup white sugar
      • 1/8 teaspoon salt
      • 1 cup unsalted butter 2 sticks

      Filling

      • 2 eggs room temperature
      • 1 cup white sugar
      • 1/3 cup all-purpose flour
      • 1/8 teaspoon salt
      • 1/2 cup sour cream or plain or vanilla Greek yogurt
      • 1 teaspoon vanilla extract
      • 1 pint fresh blueberries 12 ounces

      Instructions

      • Preheat oven at 350-degrees.Line a 9x13 pan with foil and apply nonstick spray.
      • Place flour, sugar, and salt in a large bowl. Add the butter, and use a knife and fork to chop it into crumbles. Measure out 1 cup of this crumb mixture; set aside.
      • Place the rest of the crust mix into the baking dish. Distribute evenly, then compress into a thin layer; a piece of wax paper and a heavy glass work well for this.
      • Bake for 15 minutes. In the meantime, make the filling.
      • Beat eggs, then add in the sugar, flour, salt, sour cream/yogurt, and vanilla. Gently fold in the blueberries.
      • Pour the filling over the prebaked crust. Spread out evenly. Sprinkle the reserved crust mixture over the top.
      • Bake 55 to 60 minutes, until top is golden brown and passes the toothpick test.
      • Cool at room temperature, then chill in fridge to set more firmly. Use foil to lift onto a cutting board to slice into bars. Store in sealed container in fridge with waxed paper or parchment paper between layers. Keeps for at least 3 days.
      • OM NOM NOM!
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      Bready or Not: Coconut Bars

      Posted by on Aug 14, 2019 in Blog, blondies, Bready or Not, cookies | 0 comments

      These Coconut Bars are easy to make and absolutely delicious!

      Bready or Not: Coconut Bars

      I say that, and I don’t typically like coconut. As a kid, I hated all candy bars with coconut. To me, the texture was the problem. It was chewy and dry in a horrible way.

      Bready or Not: Coconut Bars

      In contrast, these bars are chewy in a fantastic way. The shortbread base pairs well with the coconut top.

      Bready or Not: Coconut Bars

      They even look pretty, don’t they? That’s because the recipe holds back a quarter of the coconut to go on top. That way it ends up crisping up in a lovely way.

      Bready or Not: Coconut Bars

      I modified this recipe from Taste of Home Magazine, December 2015, where the original notes describe it as an American take on the Filipino coconut cake called bibingka. I don’t think I’ve ever tried that–if I have, it was like 20 years ago–so I can’t vouch as to how close it is.

      Bready or Not: Coconut Bars

      But what I can say is that this is a fantastic recipe by its own merits. This is the kind of recipe that would be bright and pleasant at the holidays, and also perfect for a summer cook-out.

       

      Bready or Not: Coconut Bars

      This easy recipe results in deliciously chewy Coconut Bars, perfect to indulge in year-round.
      Course: Breakfast, Dessert, Snack
      Keyword: bars
      Author: Beth Cato

      Ingredients

      Crust:

      • 2 cups all-purpose flour
      • 1 cup brown sugar packed
      • 1/2 teaspoon salt
      • 1 cup unsalted butter melted

      Filling:

      • 3 large eggs
      • 14 oz sweetened condensed milk can
      • 1/2 cup all-purpose flour
      • 1/4 cup brown sugar packed
      • 1/4 cup unsalted butter melted
      • 3 teaspoons vanilla extract
      • 1/2 teaspoon salt
      • 4 cups flaked coconut divided

      Instructions

      • Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray.
      • In a big bowl, mix together the flour, brown sugar, and salt, followed by the melted butter. Sprinkle into the prepared pan and compress it to form an uneven layer. Bake for 12 to 15 minutes, until light brown. Cool on a wire rack for at least 10 minutes.
      • Reduce oven temperature to 325-degrees.
      • In a big bowl, whisk together the eggs, sweetened condensed milk, flour, brown sugar, butter, vanilla extract, and salt. Stir in 3 cups of coconut. Pour atop the crust. Sprinkle the remaining 1 cup coconut over the top.
      • Bake for 25 to 30 minutes, until the coconut is turning golden brown.
      • Cool completely at room temperature. Lift onto cutting board using foil; slice contents into bars.
      • OM NOM NOM!
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      Bready or Not Original: Cookies and Milk Quick Fudge

      Posted by on Aug 7, 2019 in Blog, Bready or Not, chocolate, cookies, fudge, no-bake dessert, oreo | Comments Off on Bready or Not Original: Cookies and Milk Quick Fudge

      Old-fashioned stovetop fudge is great. It’s also fussy, sometimes refusing to set or turning out gritty, and makes the cook babysit a hot pot to stir and stir. I’m all about quick fudges, especially during the Arizona summer. This Cookies and Milk Quick Fudge is especially nice because it has endless variations!

      Bready or Not Original: Cookies and Milk Quick Fudge

      Choose a crisp, crunchy cookie from the store. Maybe on a good sale. In my case, I used Keebler’s Deluxe Grahams. A lot of Keebler’s cookies would work here–just don’t use the soft-baked ones.

      Bready or Not Original: Cookies and Milk Quick Fudge

      Prep the cookies by chopping up a cup and a half. Freeze those bits; it won’t take long. From there, it takes just a few minutes to mix up the fudge.

      Bready or Not Original: Cookies and Milk Quick Fudge

      The hardest part is waiting for the fudge to set for the next few hours.

      Bready or Not Original: Cookies and Milk Quick Fudge

      This recipe makes a lot of fudge, but it’s easy to portion out. Slice it small, and keep it sealed and stored in the fridge!

      Bready or Not Original: Cookies and Milk Quick Fudge

      Make this recipe time and again with different cookies. It could even be customized for the holidays or sporting events with the addition of differently colored sprinkles on top. Have fun with it!

       

      Bready or Not Original: Cookies and Milk Quick Fudge

      This quick fudge is fast to prepare and ready to eat after a few hours of chilling. Use any variety of crisp, firm store-bought cookies here, like many of those made by Keebler. Chop up the cookies and spread them on a wax paper-covered dish to freeze, which won't take long at all. This recipe makes a lot of fudge, and it can keep for weeks if sealed in the fridge.
      Course: Dessert
      Keyword: fudge, no bake, quick fudge
      Author: Beth Cato

      Ingredients

      • 1 1/2 cups chopped store-bought cookies frozen
      • 3 cups white chocolate chips
      • 14 ounce sweetened condensed milk can
      • 3 Tablespoons mini chocolate chips

      Instructions

      • Line an 8x8 or 9x9 pan with foil and apply nonstick spray. Set aside.
      • In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!
      • Quickly stir in the frozen cookies and pour into the prepared pan. Sprinkle chocolate chips on top and tap them into place. Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge.
      • OM NOM NOM!
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