cookies

Bready or Not: Cinnamon Twist Cookies

Posted by on Jun 14, 2017 in Blog, Bready or Not, cookies | 0 comments

These Cinnamon Twist Cookies give you an opportunity to play with cookie dough.

Bready or Not: Cinnamon Twist Cookies

You divide the dough in half and mix cinnamon into one half. Then you twist the doughs together, creating delicious braided cookies!

Bready or Not: Cinnamon Twist Cookies

This would actually be a great recipe to involve kids or grandkids! Just keep in mind that the cookies spread as they bake, so you don’t want them too large.

Bready or Not: Cinnamon Twist Cookies

This is one the first cookie recipes I claimed as “mine.” I found it on the Betty Crocker website back in my newlywed days when I was hunting for new cookies that would please my husband.

Bready or Not: Cinnamon Twist Cookies

I made these cookies all the time for about five years, and then the recipe became buried in my growing collection of clippings and print-outs. I was stunned to realize recently that I hadn’t made these cookies in years.

Bready or Not: Cinnamon Twist Cookies

These cookies keep well for several days and they’re durable to pack and bring with you places. They have a kind of snickerdoodle vibe going with that kick of cinnamon, but they’re not messy at all.

Most importantly of all, they are delicious.

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Bready or Not: Cinnamon Twist Cookies

Bready or Not: Cinnamon Twist Cookies

This simple recipe creates tasty two-color cookies with a lovely boost of cinnamon! Modified from a Betty Crocker recipe.

  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Preheat oven at 375-degrees.

In a large bowl, mix the butter, sugar, vanilla, and egg. Stir in the flour, baking powder, and salt.

Divide dough in half. Stir cinnamon into one half until it's mixed in and brown.

Grab equal pinches of both kinds of dough, place them side by side, and gently twist into a short rope. Place on cookie sheet, with several inches around each to account for expansion. Repeat with remaining dough.

Bake 8 to 10 minutes, until the cookie is set with the pale dough just tinted brown. Let cookies cool on wire rack. Store in a sealed container for several days.

OM NOM NOM!

 

Bready or Not: Cinnamon Twist Cookies

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Bready or Not: Snickerdoodle Biscotti

Posted by on May 31, 2017 in Blog, Bready or Not, breakfast, cookies | 0 comments

Brace yourself: I’ve been experimenting with biscotti, and this Snickerdoodle version is the first of several you’ll see this year!

Bready or Not: Snickerdoodle Biscotti

Yes, these really do taste like Snickerdoodles, only in a crisper, more dunk-able form. I even added cream of tartar to the recipe, to amp up the Snickerdoodliness. (That should totally be a word.)

Bready or Not: Snickerdoodle Biscotti

For years, I have said that I dislike biscotti. That’s because the only kind I ever tried came from the grocery store, and it was HARD. Like, “this could break my teeth,” hard. It didn’t help that I don’t drink coffee and therefore had nothing to dip the biscotti into to soften it.

Bready or Not: Snickerdoodle Biscotti

Then the Great British Bake Off featured biscotti and my interest was piqued. The bakers made it look easy. Doable. And the fresh version was supposed to be crisp, not teeth-shatteringly hard.

Bready or Not: Snickerdoodle Biscotti

I hunted down some recipes. I started baking. I discovered, once again, that the Great British Bake Off abounds in wisdom. Homemade biscotti is easy and tasty.

Bready or Not: Snickerdoodle Biscotti

These Snickerdoodle Biscotti are fantastic for Snickerdoodle lovers. The cinnamon-sugar top makes these even look and smell like the cookie version, and the flavor….!

Oh yeah. Snickerdoodliness.

Bready or Not: Snickerdoodle Biscotti

Because these are biscotti, they keep well for a few weeks, too. That makes these great to stash away or to even ship across distances.

Bready or Not: Snickerdoodle Biscotti

And even if they go stale, I bet you they are still a million times better than the grocery store version.

Modified from Brown Eyed Baker.

Bready or Not: Snickerdoodle Biscotti

Bready or Not: Snickerdoodle Biscotti

These Snickerdoodle Biscotti are easy to make and stay delicious for weeks. With a cinnamon-sugar top and cinnamon chips throughout, these twice-baked cookies are pure happiness for the Snickerdoodle lover in your life.

  • biscotti
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup cinnamon chips
  • topping
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 375-degrees. Line a baking sheet with parchment paper; set aside.

In a medium bowl, whisk together the dry ingredients: flour, cinnamon, baking powder, cream of tartar, and salt.

In a large bowl, cream together the sugar and butter on medium speed until light and fluffy, 3 to 5 minutes. Scrape the sides of the bowl often. Add the eggs, one at a time, followed by the vanilla. Gradually add the dry ingredients, mixing just until a dough forms. Finally, mix in the cinnamon chips.

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.

Mix together the topping ingredients and sprinkle over both dough logs.

Bake about 25 minutes, until the biscotti is lightly browned with small cracks forming across the top. Remove the baking sheet from the oven, but be sure to 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 15-20 minutes, flipping them over halfway if necessary, to equally crisp both sides.

Cool completely on the baking sheet. Store in an airtight container as long as a few weeks.

OM NOM NOM!

 

Bready or Not: Snickerdoodle Biscotti

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Bready or Not: Pride O’ Scotland Shortbread

Posted by on May 24, 2017 in Blog, Bready or Not, breakfast, cookies | 0 comments

The day after my anniversary, it seems only right to share the shortbread recipe I made for my husband the first day we met: Pride O’ Scotland Shortbread.

Bready or Not: Pride O' Scotland Shortbread

The original recipe is from one of my mom’s very battered cookbooks, which she gave to me a few years ago. The pages tenuously cling to the spiral binding. Back when I was a teenager, this shortbread recipe was one of the first I really declared ‘mine.’

Bready or Not: Pride O' Scotland Shortbread

Back in those dark ages before widespread internet shopping and Cost Plus World Market, my family was only able to obtain shortbread once or twice a year–at the Fresno Highland Games, and maybe at Christmas. Those red boxes of Walker’s Shortbread brought us great joy.

Bready or Not: Pride O' Scotland Shortbread

So when I found this recipe and my relatives declared that my shortbread was BETTER than Walker’s brand… whoa. I felt like I’d made something magical.

Bready or Not: Pride O' Scotland Shortbread

Maybe I did. It helped snare me a husband, after all.

Bready or Not: Pride O' Scotland Shortbread

Bready or Not: Pride O' Scotland Shortbread

Bready or Not: Pride O' Scotland Shortbread

This recipe produces two pie-rounds of firm-yet-soft and buttery shortbread. The wedges will keep well for a few days in a sealed container. Modified from the Beta Sigma Phi Cookbook from 1968.

  • 2 cups all-purpose flour
  • 3/4 cups white sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Preheat oven at 375-degrees. Grease two 9-inch pie pans.

Place dry ingredients in mixing bowl; add butter, egg yolk, and vanilla. Mix with fingers until dough holds together. Divide dough into two balls and press each ball into a pan. Flatten evenly with palms; prick surface all over with floured fork. Slash into wedges.

Bake for 17 to 22 minutes, until the edges are golden brown. Remove from oven. Immediately cut again following slash marks and carefully run the blade around the edge of the crust to loosen the shortbread.

Let shortbread cool. Cut again along slash marks and the crust, then remove wedges to eat. Shortbread keeps in sealed container for several days.

OM NOM NOM!

 

Bready or Not: Pride O' Scotland Shortbread

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Bready or Not: Oatmeal Cream Pies

Posted by on May 10, 2017 in Blog, Bready or Not, cookies | 0 comments

Today I present something seriously delicious: Oatmeal Cream Pies, aka Sandwich Cookies.

Bready or Not: Oatmeal Cream Pies

These things are about the size of a sandwich, too, and about as filling because of the chewy oatmeal cookies. You have two tablespoons worth of dough with a teaspoon of marshmallow cream between them. So yeah.

Bready or Not: Oatmeal Cream Pies

I don’t think I’d make smaller cookies, though, for sheer reasons of space and time. The recipe makes over four dozen cookies, which makes for over two dozen sandwich cookies. This is a recipe to make for a lot of hungry adults or kids!

Bready or Not: Oatmeal Cream Pies

If you love commercial-made cream pies like the ones from Little Debbie, these homemade ones will blow your mind. They have that same taste and texture, but with some extra chewy freshness.

Bready or Not: Oatmeal Cream Pies

I highly advise that you use tablespoon and teaspoon scoops for this recipe, too. It helps a lot if the cookies are of uniform size and that the amount of filling is equally distributed.

Modified from Taste of Home.

Bready or Not: Oatmeal Cream Pies

Bready or Not: Oatmeal Cream Pies

Bready or Not: Oatmeal Cream Pies

These taste like Little Debbie’s Oatmeal Pies, but incredibly fresh. The cookies are chewy, and the filling is perfectly sweet–like a fluffier Oreo filling. These are time-consuming to make simply because of the sheer number of cookies (about 4 1/2 dozen, so you end up with over 2 dozen sandwich cookies), but they are very easy to make and assemble. Modified from Taste of Home Feb/March 2001 issue.

  • Cookies:
  • 1 1/2 cups shortening
  • 2 2/3 cups brown sugar, packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 4 cups old-fashioned (rolled) oats
  • Filling:
  • 3/4 cup shortening
  • 3 cups confectioners' sugar, sifted
  • 1 jar (7 ounces) marshmallow creme
  • 1 to 3 tablespoons milk or half & half

Preheat the oven at 350-degrees. In a large bowl, cream together the shortening and brown sugar until they are light and fluffy. Beat in eggs, one at a time, followed by the vanilla extract.

In another bowl, combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add this dry mix to the creamed mix. Stir in oats. If you're using a stand mixer, you'll probably need to stir the last of the oats in by hand. This is a lot of dough!

Use a tablespoon scoop to dole out the dough onto a cookie sheet, keeping two inches between each spoonful. These will spread.

Bake for 10 to 12 minutes; they brown very fast, so keep an eye on them at the end. Remove them when they are turning golden brown. Let sit on cookie sheet for 10 minutes before transitioning them to a rack to cool.

To make the filling, start by sifting the confectioners' sugar into a large bowl. Add the shortening and marshmallow crème. Add a tablespoon of milk, start mixing that in, and gradually add more milk as needed to get it to spreadable consistency. Use a heaping teaspoon to dollop filling onto the base of a cookie. Spread it with a knife, top with another cookie, and press together to get cream to the edges.

End result: about 30 large sandwich cookies.

OM NOM NOM!

Bready or Not: Oatmeal Cream Pies

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Bready or Not: Stuffed Churro Nuggets

Posted by on May 3, 2017 in Blog, Bready or Not, cookies, quick bread | 0 comments

With Cinco de Mayo two days away, let’s revisit a classic Holy Taco Church recipe: Stuffed Churro Nuggets.

Bready or Not: Stuffed Churro Nuggets

This recipe is EASY. It uses store-bought puff pastry. (I mean, you can use a homemade version, but even the great Mary Berry of the Great British Bake Off says she prefers the store kind.) I haven’t tried it with gluten-free puff pastry, but I know that it exists; if anyone uses that with this recipe, let me know how it turns out!

Bready or Not: Stuffed Churro Nuggets

You can choose whatever filling you want. I like to make this and fill half with Nutella and half with Dulce de Leche, but you could try this with any kind of thick, spreadable delicious stuff.

Bready or Not: Stuffed Churro Nuggets

Maybe try peanut or other nut butters? Or maple butter? (OOOOOOOOH.) But trust me, you can’t go wrong with Nutella and Dulce de Leche (and if you can find the squeeze bottle Dulce de Leche, it’s especially convenient).

Bready or Not: Stuffed Churro Nuggets

These nuggets are best eaten the same day, but if you take this to any sizable gathering, that won’t be a problem. These are a perfectly-sized hors d’oeuvres, and I doubt that anyone will have just one!

Bready or Not: Stuffed Churro Nuggets

Bready or Not: Stuffed Churro Nuggets

Stuffed Churro Nuggets are super-easy to make thanks to store-bought puff pastry and handy fillings like Nutella and Dulce de Leche. Nuggets are best eaten the same day.

  • Nuggets
  • 1 bag puff pastry dough (1/2 a box of a brand like Pepperidge Farm)
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup sugar
  • 1 Tablespoon cinnamon
  • Choose your stuffing of one or more of these
  • Nutella
  • Dulce de leche (squeeze bottle, can, etc)
  • anything else delicious with thick, spreadable texture
  • Note that if your filling is stiff, you can make it more spreadable with a zap in the microwave. Make sure you do so in a microwave-safe container.

Let puff pastry come to room temperature. Preheat oven at 425-degrees.

Get out a large cookie sheet and line it with parchment paper. Unfold puff pastry onto the surface and use a pizza cutter to quickly cut the dough into 1-inch cubes.

Bake for 10 to 15 minutes, until the squares are puffed and golden.

Set out whatever will be used to stuff the nuggets. Mix together the sugar and cinnamon in a bowl. In another bowl, melt the butter.

Remove the puff pastry from the oven. Pop open each cube by removing the top completely or opening it as if on a hinge--it's surprisingly easy, with those flaky layers--and add a dab of filling. Close the pastry, then roll it in butter and then in cinnamon-sugar.

Churro Nuggets are best eaten the same day. Store them in a sealed container, with parchment or waxed paper between layers.

OM NOM NOM!

 

Bready or Not: Stuffed Churro Nuggets


Goodreads Book Giveaway

The Clockwork Crown by Beth Cato

The Clockwork Crown

by Beth Cato

Giveaway ends May 10, 2017.

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Bready or Not: Chewy Honey Snickerdoodles

Posted by on Apr 19, 2017 in Blog, Bready or Not, cookies | 0 comments

This is a Bready or Not Original recipe. And it will blow your mind.

Bready or Not: Chewy Honey Snickerdoodles

As WorldCon in Kansas City neared, I asked on Facebook if people had cookie requests. Several people asked for Snickerdoodles. Problem: My traditional Snickerdoodle recipe only stays optimal for a few days.

Bready or Not: Chewy Honey Snickerdoodles

Therefore, I needed to create a new Snickerdoodle recipe, one that would travel well and hold up to summer heat. I looked at my other go-to convention cookie recipe for Chewy Honey Maple Cookies. I Snickerdoodlified it.

Bready or Not: Chewy Honey Snickerdoodles

The end result: a new kind of Snickerdoodle with a sweet kiss of honey, and the durability to travel without falling apart AND the miraculous knack for staying fresh ‘n tasty for over a week.

Bready or Not: Chewy Honey Snickerdoodles

These cookies were well loved during the con. Several people said they were the best Snickerdoodles they’d ever had.

Here’s the recipe, so that you may replicate their joy.

Bready or Not: Chewy Honey Snickerdoodles

Bready or Not: Chewy Honey Snickerdoodles

A Bready or Not Original: classic Snickerdoodle cookies with a touch of honey! These cookies are excellent to pack for conventions or ship cross-country, as they’ll stay chewy and delicious for over a week and a half. Also note that the dough is great to freeze for weeks, and the wrapped-up dough can also idle in the fridge for several days before being baked. These cookies are convenient at every stage!

  • For dough:
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup white sugar
  • 2 Tb honey
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup bread flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For rolling:
  • 3 tablespoons sugar
  • 3 teaspoons ground cinnamon

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, cream of tartar, cornstarch, baking soda, and salt. Sift together.

Slowly stir together the wet and dry ingredients until just combined. Wrap the dough in plastic wrap and stash in the fridge for several hours or days.

When you're ready to bake, preheat the oven to 350-degrees. Use greased stoneware, parchment paper, or silpat mats. Prepare sugar and cinnamon mix, and roll dough balls to coat.

The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, so it will spread when it bakes; keep this in mind when you space the cookie dough balls.

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.

Cookies will keep in a sealed container, between waxed paper or parchment layers, for over a week and a half. They are excellent for travel or shipping.

OM NOM NOM!

Bready or Not: Chewy Honey Snickerdoodles

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