cookies

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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Bready or Not: Loaded Chocolate Chip Pudding Cookies

Posted by on Mar 29, 2017 in Blog, Bready or Not, chocolate, cookies | 0 comments

Hey, it’s been a few weeks since I featured chocolate, so let’s indulge hardcore with some Loaded Chocolate Chip Pudding Cookies.

Bready or Not: Loaded Chocolate Chip Pudding Cookies

There are a lot of similar pudding-based chocolate chip cookie recipes on food blogs. Some use terms like double, triple, or quadruple chocolate. Me, I’m calling them LOADED.

Bready or Not: Loaded Chocolate Chip Pudding Cookies

Use whatever chocolate you want. Mix ‘n match chocolate chips. Chop up some holiday candy bars. Throw in two cup’s worth, and these cookies will be good to go. In your mouth.

Bready or Not: Loaded Chocolate Chip Pudding Cookies

I’ve used pudding mix in other cookies and cakes before, with reason. It creates tender, delicious dough that also keeps well. In this case, it makes fat chocolate cookies. You’ll want to squish the dough balls, because they won’t spread much when they bake.

Bready or Not: Loaded Chocolate Chip Pudding Cookies

The result is a cookie that will make chocoholics flail in delight. These things are thick, luscious, and, well, loaded with chocolate.

Bready or Not: Loaded Chocolate Chip Pudding Cookies

Bready or Not: Loaded Chocolate Chip Pudding Cookies

Load these thick cookies with whatever kinds of chocolate you want! The pudding mix causes them to bake up plump and luscious, so be sure to flatten the dough balls as you place them on the sheet. They won’t spread much.

  • 2 1/4 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder, sifted
  • 1 teaspoon baking soda
  • 3/4 cup butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 3.9 ounce box instant chocolate pudding (NOT Cook N' Serve or Sugar-Free)
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips/chopped bars of any kind

In a bowl, mix together the flour, cocoa powder, and baking soda.

In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Add the pudding mix powder.

Beat in the eggs and vanilla extract. Slowly add the dry ingredients into the wet until just combined. Fold in the chocolate.

Wrap the dough in plastic wrap and tuck into the fridge to chill for several hours or overnight.

Preheat oven at 350-degrees. Use a tablespoon scoop to dollop the dough onto a cookie sheet. The cookies won’t spread much, so flatten them a bit. Bake for 9-12 minutes, or until the cookies are set. Let them settle on the cookie sheet for a few minutes and then transfer to a rack to completely cool.

OM NOM NOM!

Bready or Not: Loaded Chocolate Chip Pudding Cookies

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Bready or Not: Maple Raisin Bars

Posted by on Mar 22, 2017 in Blog, blondies, Bready or Not, breakfast, cookies, maple | 0 comments

If you like chewy maple goodness, then these Maple Raisin Bars are for you!

Bready or Not: Maple Raisin Bars

So you ever look at a recipe and think, “Hey, that looks good, but I want to change half the ingredients around?” That’s how this recipe came about. I look at another recipe and decided to give it an overhaul. Golden raisins instead of apricots. Honey instead of molasses. And so on.

Bready or Not: Maple Raisin Bars

The result? Chewy, cakey bars with delightful gems of golden raisins sprinkled throughout. The turbinado sugar on top adds a special sparkle.

Bready or Not: Maple Raisin Bars

They taste kind of like gingerbread just, well, without any ginger. That’s the closest comparison I can make.

Bready or Not: Maple Raisin Bars

Even better, these keep well for days at room temperature, and they can also be frozen for later enjoyment.

Bready or Not: Maple Raisin Bars

Yep, these will be greatly enjoyed. Now or later.

Bready or Not: Maple Raisin Bars

Bready or Not: Maple Raisin Bars

A Bready or Not Original! These Maple Raisin Bars are like chewy gingerbread bars, minus the ginger. The nommable crumb is made extra-chewy by the golden raisins spread throughout. Store them at room temperature, or freeze for later!

  • 1 cup bread flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup golden raisins
  • 3/4 cup maple sugar
  • 1/2 cup avocado oil or canola oil
  • 1/3 cup honey
  • 1/2 cup milk (almond milk is fine)
  • 3 teaspoons turbinado sugar

Preheat oven at 350-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray or butter.

In a large bowl, combine the flours, baking soda, cinnamon, nutmeg, cloves, and salt. Stir in the raisins. Set bowl aside.

In a medium bowl, whisk together maple sugar, oil, honey, and milk. Slowly pour the wet ingredients into the dry until fully combined. Scrape the dough into the prepared pan, making sure the raisins are well distributed. Sprinkle turbinado sugar all over the top.

Bake for 24 to 28 minutes, until the dough has puffed and it passes the toothpick test in the middle.

Let it cool completely. Lift out of pan with the foil and cut into squares. Store in a sealed container with waxed paper or parchment paper between the layers. Will keep well at room temperature for days, or can be frozen for weeks.

OM NOM NOM!

Bready or Not: Maple Raisin Bars

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A Bready or Not Original: Apple Snickerdoodle Bars

Posted by on Mar 1, 2017 in apples, Blog, blondies, Bready or Not, cake, cookies | 0 comments

I have shared many takes on snickerdoodles and many versions of apple cake and pie. This time, I combine apple cake and snickerdoodles to make something especially awesome.

A Bready or Not Original: Apple Snickerdoodle Bars

These Apple Snickerdoodle Bars are incredibly straightforward to make. The most time-consuming thing is peeling and dicing the apples. The batter comes together fast, the apples mix right in, and you top the whole thing with a cinnamon-sugar layer.

A Bready or Not Original: Apple Snickerdoodle Bars

In under thirty minutes of baking, BOOM. You have created a masterpiece.

A Bready or Not Original: Apple Snickerdoodle Bars

Seriously, if you love apples and snickerdoodles, a piece of this will be like heaven. It is dense and tender, not crumbly at all. The topping crisps up in an amazing way.

A Bready or Not Original: Apple Snickerdoodle Bars

I store these cut-up between wax paper layers in the fridge. They also freeze well.

If you’re bonkers for these bars, freezing them might help with the matter of restraint.

A Bready or Not Original: Apple Snickerdoodle Bars

A Bready or Not Original: Apple Snickerdoodle Bars

If you love apples and snickerdoodles, one of these bars will be like heaven! This produces a full 13×9 pan of dense, tender, blissful bars. Store them in a sealed container in the fridge; bars can also be frozen.

  • Bars
  • 2 cups peeled & diced baking apples (2 medium apples)
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2 teaspoons baking powder
  • 1 tsp cream of tartar
  • 1/2 cup butter (1 stick), melted
  • 2 cups brown sugar, packed
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • Topping
  • 1/4 cup white sugar
  • 3 teaspoons cinnamon

Line a 13x9 pan with aluminum foil or parchment paper. Apply nonstick spray or butter. Preheat oven at 350-degrees.

Peel and dice the apples; stir in some flour to lightly coat to prevent browning as you prepare the batter.

In a medium bowl, combine the flour, salt, baking powder, and cream of tartar. Set aside.

In a large bowl, mix the melted butter and brown sugar. Add the eggs and vanilla. Slowly stir in the dry ingredients. Once that is just combined (it will be very thick), add the diced apples.

Dollop the batter into the prepared pan and spread it out evenly. In another small bowl, combine the white sugar and cinnamon. Use a spoon to cover the top of the batter with the cinnamon-sugar.

Bake for 28 to 32 minutes, until the top is set and the middle passes the toothpick test. Let cool at room temperature and then chill in the fridge. Use the parchment or foil to lift the bars out for easy cutting on a board. Store bars in a sealed container in the fridge.

OM NOM NOM!

 

A Bready or Not Original: Apple Snickerdoodle Bars

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Bready or Not: Citrus Cornmeal Shortbread

Posted by on Feb 1, 2017 in Blog, Bready or Not, cookies, lemon | 0 comments

Almost exactly a year ago, I shared my recipe for Lemon Cornmeal Shortbread. Now I’m sharing a slight twist: Citrus Cornmeal Shortbread!

Bready or Not: Citrus Cornmeal Shortbread

If you have oranges growing or catch a good deal at the store, use them for this shortbread! You could also use Clementines or other citrus; I’m not sure how many you’d need, but you want almost 1/2 cup of juice.

Bready or Not: Citrus Cornmeal Shortbread

One of the wonderful things about this shortbread–like its predecessor–is that it’s fantastic to pack and ship or bring on trips. These cookies are firm and durable while still soft to eat, and they keep for at least a week.

Bready or Not: Citrus Cornmeal Shortbread

These cookies have the signature buttery-soft texture of shortbread complemented by the slight grit of cornmeal. The orange in these cookies makes them milder than the all-lemon version. If you have orange extract, use that as well!

Not only are these cookies delicious, but they look pretty, too.

Bready or Not: Citrus Cornmeal Shortbread

Bready or Not: Citrus Cornmeal Shortbread

Bready or Not: Citrus Cornmeal Shortbread

This Bready or Not original makes a 9×13 pan of fresh-tasting shortbread that is both firm and soft. It’s excellent for shipping or travel.

  • 3 sticks unsalted butter, room temperature
  • 2 cups powdered sugar
  • zest and juice of two oranges (just under 1/2 cup juice)
  • 1 teaspoon lemon extract (or orange extract)
  • 2 1/2 cups flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • turbinado or sparkling sugar

Preheat oven at 325-degrees. Line a 9x13 pan with aluminum foil and apply butter or nonstick spray.

In a mixer bowl, combine the butter, sugar, orange zest, and extract. Beat until it's light and creamy, about 2 to 3 minutes. Add orange juice and stir.

In a separate bowl, sift together the flour, cornmeal, and salt. Slowly mix into the wet ingredients until it is just mixed. Dump the dough into the ready pan and use an uneven spatula to even it out.

Use a knife to score the bars, gently cutting through to establish where it will be sliced again after baking. The dough is very sticky; wipe the blade between passes, and dab the excess back into the top. It doesn't need to look neat. Completely sprinkle the top with turbinado sugar or sparkling sugar.

Bake until the shortbread looks dry and golden, about 35 to 40 minutes. Immediately use a knife to follow the previous lines and slice the shortbread into bars (when cool, the shortbread will likely crumble when cut). Set the whole pan on a rack to cool, eventually lifting them out by the aluminum foil to finish cooling.

Store in sealed containers at room temperature. This citrus cornmeal shortbread is excellent for travel and shipping as it keeps well for at least six days.

OM NOM NOM!

 

Bready or Not: Citrus Cornmeal Shortbread

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Bready or Not: Snickerdoodle Cheesecake Bars

Posted by on Dec 14, 2016 in Blog, blondies, Bready or Not, cookies | Comments Off

These Snickerdoodle Cheesecake Bars are thick, lush, and oh-so-good.

Bready or Not: Snickerdoodle Cheesecake Bars

I had to make this recipe twice to get it right. The first time I made it, I chilled it for only a few hours and then started to cut up the bars. It became a huge, awful mess. I was embarrassed by how they looked–crumbles more than bars–but my husband took them to work and people went crazy over them.

Bready or Not: Snickerdoodle Cheesecake Bars

It turned out, the recipe produced something seriously delicious… but it sure needed a lot more time to set.

Bready or Not: Snickerdoodle Cheesecake Bars

Therefore, I made them again. I also tweaked it from the original by taking out extra pecans and adding the essential ingredient of cream of tartar. I mean, what the heck? Something can’t be named Snickerdoodle and lack cream of tartar!

Bready or Not: Snickerdoodle Cheesecake Bars

This time, I let the bars set in the fridge for almost a full day before I sliced them. The top crackled but the bars stayed cohesive–and my husband’s co-workers went bonkers over them, yet again.

This recipe makes a lot, too. The bars fill a 13×9 pan all the way to the top! Have a lot of containers handy, or keep them in the original pan with plastic wrap or foil over the top.

Bready or Not: Snickerdoodle Cheesecake Bars

These Snickerdoodle Cheesecake Bars would wow a crowd at a holiday potluck! The leftovers keep well for days, too.

Modified from Shugary Sweets.

Bready or Not: Snickerdoodle Cheesecake Bars

Bready or Not: Snickerdoodle Cheesecake Bars

These Snickerdoodle Cheesecake Bars are thick and lush, filling a 13×9 casserole pan all the way to the top. Be sure to read through the full recipe before you start–the baked bars need to set overnight in the fridge, at minimum, before being cut, or they’ll make a delicious mess.

  • Crust
  • 8 ounces graham cracker crumbs
  • 1/2 cup chopped pecans
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • Cheesecake Filling
  • 2 packages (8oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Snickerdoodle layer
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 cups all-purpose flour
  • 1/2 tsp cinnamon
  • 1/2 tsp cream of tartar
  • Topping
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon

Line a 13x9 baking dish with aluminum foil so that it is covered on the bottom and all four sides; apply nonstick spray or butter. Set dish aside. Preheat oven at 350 degrees.

In a food processor, pulse graham crackers with pecans and sugar until everything is reduced to fine crumbs. Add the melted butter and pulse until it clumps.

Press the crumbs into the bottom of prepared baking dish. A handy way to do this is to lay a piece of wax paper over the crumbs, then use a glass to compress the bottom crust. Form an even layer.

Next, start the cheesecake filling. In a large bowl, beat the softened cream cheese with sugar, eggs, vanilla extract, and cinnamon. Beat until fluffy and smooth, about 3 to 4 minutes. Pour over the filling over the graham crust.

Time for the cookie dough top crust! Clean up the bowl and use it to beat the butter with sugar for 2 minutes, until it's fluffy. Mix in the egg and vanilla. Add the baking powder, salt, flour, cinnamon, and cream of tartar. Use your hands to form flat pieces of dough to lay atop the cream cheese. Fill in the holes until you form a cookie dough lid.

In a small bowl, combine the sugar and cinnamon topping, and sprinkle that over the top layer.

Bake for 30-35 minutes. The cookie dough layer should be completely cooked and golden, even if the middle still jiggles a bit. The cheesecake bars will completely fill the pan.

Remove from oven and cool completely. Once it's cooled, cover with foil and refrigerate overnight or full a full day. THIS IS IMPORTANT. It will be delicious if you cut into it early, but it will also be a complete mess when cut!

After the bars have had a long chill, cut them into bars and keep stored in fridge.

OM NOM NOM!

Bready or Not: Snickerdoodle Cheesecake Bars

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