gluten-free

Bready or Not Original: Quick Peanut Butter Chocolate Fudge

Posted by on Dec 18, 2019 in Blog, Bready or Not, chocolate, fudge, gluten-free, no-bake dessert | Comments Off on Bready or Not Original: Quick Peanut Butter Chocolate Fudge

 Holiday time can be all kinds of hectic, but if you need a sweet treat in limited time, this Quick Peanut Butter Fudge will be adored by all chocolate and peanut butter lovers!

Bready or Not Original: Quick Peanut Butter Chocolate Fudge

This thing literally comes together in under five minutes. Give it a couple hours to set in the fridge, and there you go. Plus, it keeps for weeks in the fridge (if you can make it last that long) and it can be frozen for ages.

Bready or Not Original: Quick Peanut Butter Chocolate Fudge

I love using walnuts in this fudge, but any nut will do. Can you make it without nuts? Sure, but I find that a little bit of crunch is great for texture. Some seeds could work in this, too, if you need to avoid an allergen (keeping in mind, this already includes peanut butter chips!).

Bready or Not Original: Quick Peanut Butter Chocolate Fudge

My husband had co-workers describe this fudge as “crack.” Consider yourself warned.

Bready or Not Original: Quick Peanut Butter Chocolate Fudge

I’ve shared a number of quick fudge recipes over the years. Here are some others to try out!

Cookies and Milk Quick Fudge

Five-Minute Spicy Mexican Fudge

Quick Maple Cookie Fudge

Quick Cake Batter White Chocolate Fudge

Gingerbread Cookie Dough Fudge

Oreo Fudge

No-Bake Peanut Butter Pretzel Fudge

Lemon Cake Batter Fudge

Bready or Not Original: Quick Peanut Butter Chocolate Fudge

Bready or Not Original: Quick Peanut Butter Chocolate Fudge

This fudge come together in about 5 minutes thanks to the microwave, and results in a smooth fudge reminiscent of peanut butter cups. Cut the pieces small--they are decadent and addictive!
Course: Dessert, Snack
Keyword: chocolate, no bake, peanut butter, quick fudge
Author: Beth Cato

Equipment

  • 8x8 or 9x9 pan

Ingredients

  • 1/4 cup unsalted butter
  • 10- ounce bag peanut butter chips 1 bag
  • 8- ounces semi-sweet chocolate chips about 3/4 bag
  • 14-ounce can sweetened condensed milk
  • 1 cup walnuts or other nuts, chopped

Instructions

  • Line a small square pan with foil and apply nonstick spray or butter.
  • In a large microwave-safe bowl, melt butter with a zap or two in microwave. Add peanut butter, chips, chocolate chips, and sweetened condensed milk. Heat in a couple 30-second bursts, stirring well between each, and continuing until the mixture is smooth. Fold in nuts.
  • Pour into prepared pan. Smooth out using an uneven spatula, taking fudge to edges and pressing down to remove any bubbles.
  • Chill in fudge for at least two hours. Use foil to lift onto cutting board for easy slicing. Store in a sealed container with waxed paper between the layers; keep in fridge as long as a month, or freeze for longer.

OM NOM NOM!

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    Giftmas 2019: Fruity Wensleydale Cream Cheese Balls & a Fundraiser for the Edmonton Food Bank

    Posted by on Dec 10, 2019 in Blog, Bready or Not, cheese galore, gluten-free, healthier | Comments Off on Giftmas 2019: Fruity Wensleydale Cream Cheese Balls & a Fundraiser for the Edmonton Food Bank

    Giftmas 2019

    If people know only a few things about me, it’s that I bake, I share lots of cute cat gifs, I write some stuff, and that I love, love, LOVE cheese. As part of the Giftmas Fundraiser, I’m sharing a recipe I just made for the first time during my American Thanksgiving last month–and I’m hoping you’ll share some money and goodwill to help the Edmonton Food Bank, too. Your donation (in Canadian dollars) will help a lot of folks in need this season. One dollar equals three meals.

    Please give to the Edmonton Food Bank for Giftmas!

    Scroll down past the recipe to enter an incredible Rafflecopter giveaway that includes loads of stuff, including a signed Chicken Soup for the Soul Christmas book featuring one of my stories. You needn’t donate to enter the giveaway–in fact, even spreading the news about Giftmas is a big help. Use #Giftmas2019 on social media to do that.

    As part of Giftmas, there’s also a Snowman drawing contest. The whole family can take part in this one! Find out the details from Rhonda Parrish.

    2019 has been a cruel year, and 2020 could go straight-out apocalyptic. Let’s help each other stay warm and fed.

    Let’s start that effort with some delicious cheese.

    This recipe is inspired by a glorious cheesecake I experience at the Wensleydale Creamery during my dream-come-true trip to the UK in June. I immediately began mulling ways that my cheese-loving mom could enjoy a facsimile of the cheesecake, but with a lot less carbs.

    The result is this recipe for Fruity Wensleydale Cream Cheese Balls. This is gluten-free, keto-friendly, low-carb, and probably other buzz words with dashes, too. More importantly, it’s DELICIOUS.

     

    Please support the Edmonton Food Bank for Giftmas!

    Bready or Not Original: Fruity Wensleydale Cream Cheese Balls

    A delicious, cheesy treat that is low-carb, gluten-free, and keto-friendly! Form tablespoon-sized balls using equal portions of Wensleydale cheese with fruit (though fruity Stilton or cheddar may also work) and cream cheese; add extra dried fruit that matches the cheese; roll them in ground pecans (or maybe even walnuts), and ta-da! Makes about 15 tablespoon-sized balls. Recipe is easily doubled if you need to feed a crowd!
    Prep Time5 mins
    Course: Appetizer, Snack
    Cuisine: American
    Keyword: cheese, cream cheese, no bake, pecans
    Servings: 15
    Author: Beth Cato

    Ingredients

    • 4 oz Wensleydale cheese with fruit such as blueberry or cranberry
    • 4 oz cream cheese half block
    • 2 Tablespoons dried fruit that matches cheese
    • 1/2 cup ground pecans

    Instructions

    • Use a fork to chop cheese into chunks of various sizes. Add dollops of cream cheese and extra dried fruit and stir together, taking care distribute the Wensleydale without breaking it apart too much.
    • Place ground pecan pieces in a small bowl. Use a tablespoon and hands to form small balls. Roll in pecan bits to coat. Store in a sealed dish in fridge. Flavor improves after a day as the pecan flavor infuses the cheese balls more. Keeps for at least four days.

    OM NOM NOM!

      a Rafflecopter giveaway

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      Bready or Not: Fudgy Chocolate Gluten-Free Cake

      Posted by on Sep 25, 2019 in Blog, Bready or Not, brownies, cake, chocolate, gluten-free | Comments Off on Bready or Not: Fudgy Chocolate Gluten-Free Cake

      This incredible Fudgy Chocolate Cake is like a great big grown-up brownie.

      Bready or Not: Fudgy Chocolate Gluten-Free Cake

      While this can’t be said to be healthy, it IS gluten free, so makes for a wonderful treat for people with that dietary restriction.

      Bready or Not: Fudgy Chocolate Gluten-Free Cake

      It also keeps very well. I sliced it up and kept pieces stored in the fridge for over a week. They never dried out or lost flavor.

      Bready or Not: Fudgy Chocolate Gluten-Free Cake

      Even better, this cake can be frozen to last longer. Freeze slices on waxed paper and keep stored in a plastic container or freezer bag. Defrost in fridge when you want to indulge!

      Bready or Not: Fudgy Chocolate Gluten-Free Cake

      This cake is delicious by itself, but you could easily dress it up with fresh strawberries, cherries, or raspberries, and/or a scoop of vanilla ice cream–all of which are gluten-free as well, of course.

      Bready or Not: Fudgy Chocolate Gluten-Free Cake

      Modified from Allrecipes Magazine February/March 2015.

       

      Bready or Not: Fudgy Chocolate Gluten-Free Cake

      This gluten-free chocolate cake includes basic ingredients and is fast to make, to delicious results. The cake keeps well in the fridge and can be frozen as well.
      Course: Dessert, Snack
      Keyword: cake, chocolate, gluten free
      Author: Beth Cato

      Ingredients

      • 1/2 cup cocoa powder sifted, plus more to dust pan
      • 4 ounces semisweet chocolate chips
      • 1/2 cup unsalted butter
      • 3/4 cup white sugar
      • 3 eggs beaten
      • 1 teaspoon vanilla extract
      • confectioners' sugar for top, optional

      Instructions

      • Preheat oven at 300-degrees. Cut parchment to fit in the bottom of an 8-inch cake pan. Grease pan. Set parchment inside. Grease again. Dust paper and sides of pan with cocoa.
      • In a large microwave-safe bowl, heat chocolate and butter in short bursts, stirring well between each pass, until smooth. Stir in cocoa powder followed by sugar, eggs, and vanilla. Pour into prepared pan.
      • Bake about 40 minutes, until cake begins to pull away from the sides of the pan; a toothpick inserted in the center should come out just slightly wet. Cool in pan for 20 minutes, then invert onto a rack. Remove the parchment, then invert again onto a plate to cool for at least an hour before cutting. Sprinkle with confectioners' sugar, if desired.
      • Keep cake covered by plastic wrap in fridge; keeps well as long as a week. Cake can be sliced and frozen for later enjoyment.
      • OM NOM NOM!
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      Bready or Not Classic: Slow Cooker Korean-Style Short Ribs

      Posted by on Jun 19, 2019 in beef, Blog, Bready or Not, crock pot, gluten-free, healthier, main dish | Comments Off on Bready or Not Classic: Slow Cooker Korean-Style Short Ribs

      If all has gone according to plan, I’ve fled to a far-distant isle to enjoy Wensleydale cheese and scones. I didn’t want to schedule new recipes while I travel as I won’t be able to promote them to the fullest. Therefore, I’m revisiting a classic recipe this week. Enjoy!

      I’m presenting to you the recipe for one of the best dishes I’ve ever made in a crock pot: Korean-Style Short Ribs.

      Bready or Not: Slow Cooker Korean-Style Short Ribs

      I have made this many times over now. I’ve even tried it using cheaper cuts like chuck roast and rump roast. Those worked out okay (though the meat really dries out before its soak in the juice at the end), but they are nowhere as delicious as the short rib version.

      Bready or Not: Slow Cooker Korean-Style Short Ribs

      It turns out amazing whether you use boneless or bone-in ribs–a mix is a great way to go, too! Don’t trim the fat. You want all that flavor. The end result is a sauce that tastes like you added red wine, but you didn’t. It’s like MAGIC.

      Bready or Not: Slow Cooker Korean-Style Short Ribs

      Seriously, these ribs taste like something from a great Asian restaurant. Pair it with some broccoli and a good spoonful of the sauce, and YUM.

      Bready or Not: Slow Cooker Korean-Style Short Ribs

      Whenever I see beef short ribs go on sale, I do a little dance of joy because it means I get to make this recipe again.

       

      Bready or Not Classic: Slow Cooker Korean-Style Beef Short Ribs

      This recipe makes rich, savory short ribs that taste like a dish from a great restaurant! A 5 or 6-quart crock pot is necessary to fit the ribs. Note: A chuck roast or rump roast can be substituted for the ribs and it tastes okay, but the fatty ribs create a much deeper and richer flavor.
      Course: Main Course
      Cuisine: Korean
      Keyword: beef, slow cooker
      Author: Beth Cato

      Ingredients

      • 1/2 cup low-sodium soy sauce
      • 1/3 cup light brown sugar packed
      • 2 Tb sesame oil
      • 2 Tb rice vinegar
      • 1/2 teaspoon powdered ginger
      • 4 cloves garlic minced
      • 1/2 tsp red pepper flakes
      • 5 lbs beef short ribs bone-in adds more flavor, but boneless works
      • 1-2 Tb cornstarch
      • sesame seeds optional

      Instructions

      • In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.
      • Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.
      • Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!
      • OM NOM NOM!
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      Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

      Posted by on Feb 27, 2019 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier, no-bake dessert | Comments Off on Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

      I’m here to set you up with a breakfast or snack bar that is delicious and mostly healthy. Plus, these No Bake Chocolate Almond Bars can be tweaked for several dietary needs!

      Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

      If you need gluten-free, use GF rolled oats. If you need dairy-free, use different chocolate chips. If you have nut allergies… well, you could probably use all-purpose flour and a different nut butter or even Biscoff spread, but I haven’t tested that mod myself.

      Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

      Though I did test this recipe. A lot. Because it kept coming out tasty, but still a bit off.

      Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

      The first try, I used milk chocolate chips, which is always my preference in cookies. To my surprise, I found the end result to be too sweet.

      Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

      The second try, I became quite frustrated when pressing the base layer into the pan. It was a big sticky mess.

      Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

      Therefore, by the third try, I knew what to do. Use semisweet chips. Chill the oat mixture from the time it is mixed. I also found that these bars were fantastic to freeze; just use waxed paper between the stacked bars.

       

      Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

      Tweak this recipe to be gluten-free by using GF rolled oats--and it can even be dairy-free by using select chocolate chips! Plan to assemble this recipe over a few hours as you must chill the ingredients between each step. Also, best to avoid milk chocolate this time around, or the bars will be excessively sweet. Use semisweet or dark chocolate instead.
      Course: Breakfast, Snack
      Keyword: bars, chocolate, gluten free
      Author: Beth Cato

      Ingredients

      Crust

      • 3 cups old fashioned oats
      • 1/2 cup almond flour
      • 3 Tablespoons coconut oil melted
      • 1/2 cup + 2 Tablespoons pure maple syrup
      • 3/4 cup almond butter
      • 1/2 teaspoon ground cinnamon
      • 1 teaspoon vanilla extract

      Filling

      • 3/4 cup dark chocolate chips or semisweet
      • 1/4 cup almond butter

      Instructions

      • In a large bowl, mix together all of the crust ingredients. The mixture should be sticky and clump together. If it's not cohesive, add more almond butter; if it's too wet, add some more oats and/or almond flour. Chill bowl in fridge for an least an hour.
      • Line an 8x8 or 9x9-inch pan with aluminum foil and apply nonstick spray.
      • Press half of the crust mix evenly into the bottom of the pan. A piece of waxed paper or parchment and a heavy glass make it easier to compress as much as possible. Place pan and bowl in fridge for another 30 minutes.
      • In the microwave or in a pan on the stovetop, melt together the chocolate chips and remaining almond butter. When they become creamy and smooth, remove from heat. Pour the chocolate to completely cover the oat layer. Chill for another hour.
      • Dollop the remaining oat mixture atop the hardened chocolate. Again, compress contents into pan as much as possible. Chill another 30 minutes.
      • Use the foil to lift contents onto a cutting board. Slice. Keep bars for up to 3 weeks in the fridge, in a sealed container with waxed paper between the layers, or freeze for up to a month.
      • OM NOM NOM!
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      Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

      Posted by on Jan 2, 2019 in Blog, Bready or Not, cheese galore, gluten-free, healthier | Comments Off on Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

      Let’s start off the new year with a deliciously cheesy recipe to make a salad extra special: Baked Goat Cheese Salad Rounds!

      Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

      This recipe is super easy. There are only four ingredients! The work is minimal as it goes in stages.

      Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

      The end result is a delicious, fancy cheese to add to your salads over the coming weeks. I do large salads with lots of cheese, so I use two rounds. For a small salad–or if you want less cheese (goat cheese IS strong)–do one round.

      Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

      The nice thing about this is that the recipe has everything portioned and ready in the freezer. In the time it takes to assemble the salad, the cheese rounds are baked and ready for eating.

      Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

      This is true whether you’re cooking for one, or for a group over for brunch.

      Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

      I made this recipe using the goat cheese available at Costco, where it is sold in a pack of two 10.5-ounce logs. A glance at Bready or Not of a month ago will show where the other log went–into Swirled Goat Cheese Brownies.

      Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

      Adapted from a recipe featured in Best of America’s Test Kitchen 2010.

       

      Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

      This simple and healthy recipe produces gluten-free, pecan-coated goat cheese rounds that are kept frozen until meal time. This is a great recipe for a person eating solo, or to bake up as an elegant cheese to accompany salads for a crowd.
      Course: Main Course, Salad
      Keyword: cheese, gluten free
      Author: Beth Cato

      Ingredients

      • 1 cup pecans
      • 10 1/2 ounces goat cheese softened
      • 1 teaspoon dried Italian herbs
      • 2 large eggs room temperature

      Instructions

      • In a food processor, pulse pecans until finely chopped. Transfer the pecans to another bowl. Add the cheese and herbs to the processor and process until smooth, about 30 seconds. Chill cheese in fridge in a covered bowl until firm, at least an hour.
      • Set up a work station. Beat the two eggs in a small bowl. Place next to the bowl of pecan pieces. Lastly, line a small cookie sheet or plate with waxed paper.
      • Use tablespoon scoop to doll out about 12 equal dollops of goat cheese onto the waxed paper. Smooth out a ball of cheese between palms, then dip into the egg, allowing excess to run off, then press and roll the ball to coat with pecan. Set back on waxed paper. Repeat with other balls. Use palm or the bottom of a glass to compress the cheese into flat rounds. Place in freezer for several hours, at minimum.
      • Once they are set, transfer the rounds to a sealed container for the freezer with waxed paper between the layers. IMPORTANT: They will go straight from the freezer to the oven. Don't thaw, or they'll lose their shape when baking!
      • When ready to bake, preheat oven or toaster oven at 475-degrees. Place foil on cookie sheet. Remove from freezer however many cheese rounds desired to cook; two rounds per large salad works well. Spray foil and cheese lightly with cooking spray.
      • Bake until the nuts are golden brown and cheese is warmed through, 7 to 10 minutes. Let cool several minutes. Set on a salad of greens tossed with a vinaigrette.
      • Frozen cheese rounds will keep well up to a month.
      • OM NOM NOM
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