Bready or Not

Bready or Not recipe blog

Bready or Not: Pumpkin Pie Snickerdoodle Bars

Posted by on Oct 31, 2018 in Blog, blondies, Bready or Not, cookies, pie, pumpkin | 0 comments

Happy Halloween! Today I bring you a major treat, no tricks. These Pumpkin Pie Snickerdoodle Bars will boggle your mind in the best kind of way.

Bready or Not: Pumpkin Pie Snickerdoodle Bars

That’s because these bars really do, in fact, taste like a combination of Snickerdoodles and Pumpkin Pie. Crazy, right?

Bready or Not: Pumpkin Pie Snickerdoodle Bars

And since those two things are delicious, that means these bars are REALLY REALLY GOOD. Not just the flavors, but the combination of textures.

Bready or Not: Pumpkin Pie Snickerdoodle Bars

That’s because these are soft and dense, easy to eat in hand or with a fork. The ones in the middle might end up a little gooier, though. Not necessarily a bad thing.

Bready or Not: Pumpkin Pie Snickerdoodle Bars

The list of ingredients looks long but it actually comes together pretty fast. The ingredients are so alike, I didn’t even bother washing the bowl and beater, which saved a lot of time and effort.

Bready or Not: Pumpkin Pie Snickerdoodle Bars

This makes a full 13×9 pan, so this is perfect for a potluck or family gathering. They might get softer after the two day point, but they will still be tasty.

Bready or Not: Pumpkin Pie Snickerdoodle Bars

 

Bready or Not: Pumpkin Pie Snickerdoodle Bars

Bready or Not: Pumpkin Pie Snickerdoodle Bars

This recipe magically melds Snickerdoodle Cookies and Pumpkin Pie in a convenient, delicious bar. Make this treat to feed a hungry crowd!

  • Cookie Layer
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups brown sugar, packed
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • Pumpkin Pie Layer
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup white sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 heaping teaspoon pumpkin pie spice
  • 1 cup all-purpose flour
  • 15 ounce can pumpkin puree
  • Topping
  • 2 Tablespoons sugar
  • 1 teaspoon cinnamon

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

To make the cookie layer, cream together the butter and brown sugar. Once they are smooth, add the eggs and vanilla. Next, mix in the dry ingredients: flour, baking powder, salt, and cream of tartar. Spread the mixture evenly in the pan.

Next up is the pumpkin pie layer. No need to wash the bowl. Cream together the butter and sugar followed by the eggs and vanilla. Add the baking powder, salt, pumpkin pie spice, and flour. Once they are just mixed, fold in the pumpkin puree. Spread the everything over the cookie layer.

Spoon together the topping and add it evenly over the top of the dough.

Bake for 38 to 41 minutes, until toothpick inserted in the center comes out clean (though it may still be softer when cut). Cool at room temperature at least an hour, then chill in fridge for several hours. Use the foil to lift the contents onto a cutting board to slice up.

Keep stored chilled in a sealed container between waxed paper layers. Best consumed within 2 days; bars get mushier after that, but are still tasty.

OM NOM NOM!

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Bready or Not: Maple-Glazed Pumpkin Cookies

Posted by on Oct 24, 2018 in Blog, Bready or Not, cookies, maple, pumpkin | 2 comments

Do you like soft, cakey cookies? Do you like pumpkin? Oh, do I have the recipe for you!

Bready or Not: Maple-Glazed Pumpkin Cookies

These Maple-Glazed Pumpkin Cookies are stunning. The cookies are soft and tender in the mouth, and the maple glaze adds just the right touch of sweetness.

Bready or Not: Maple-Glazed Pumpkin Cookies

I’ve done this annual feature of pumpkin recipes for several years now, and I think this is one of my all-time favorite recipes. It’s not just that it tastes good–it’s textually pleasing, too.

Bready or Not: Maple-Glazed Pumpkin Cookies

Do note that the dough needs to chill for a while, and even when cold, it can be difficult to work with. Be patient and prepare to have sticky fingers.

Bready or Not: Maple-Glazed Pumpkin Cookies

Trust me, it’ll be worthwhile in the end.

Bready or Not: Maple-Glazed Pumpkin Cookies

Modified from a recipe included with ads for Reynolds Parchment Paper.

 

Bready or Not: Maple-Glazed Pumpkin Cookies

Bready or Not: Maple-Glazed Pumpkin Cookies

These cookies are like a pumpkin and maple version of soft, cakey Lofthouse cookies! Note that the dough will need to chill for at least a few hours, and even then, it will be sticky to work with. Makes about 30 cookies using a tablespoon scoop.

  • Cookies:
  • 2 cups + 2 Tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup white sugar
  • 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 3/4 cup pumpkin puree
  • Maple Glaze:
  • 1 1/4-1/2 cup confectioners' sugar
  • 3 Tablespoons unsalted butter, melted
  • 1/2 teaspoon maple flavor
  • 1 Tablespoon water

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

In a big bowl, beat together the white sugar and butter until pale and fluffy. Scrape down sides of bowl, then mix in vanilla and egg, followed by the pumpkin puree. Slowly stir in the dry ingredients.

Cover dough and chill in fridge for at least two hours; overnight is fine.

Preheat oven at 350-degrees. Line two baking sheets with parchment paper. Use a tablespoon scoop to place dollops of batter spaced out on the sheets; the dough will be sticky to work with.

Bake cookies until golden brown, about 13 minutes. Let cool completely on sheets.

To make the maple glaze, whisk together the confectioners' sugar, butter, maple flavor, and a tablespoon of water. Add more water or sugar, as needed, to reach a thick yet spreadable consistency. Use the back of a spoon to swirl a thin layer of glaze atop each cookie.

Store cookies, between layers of parchment or wax paper, in a sealed container up to 3 days.

OM NOM NOM!

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Bready or Not: Pumpkin Caramel Chip Bars

Posted by on Oct 17, 2018 in Blog, blondies, Bready or Not, chocolate, cookies, pumpkin | 0 comments

Caramel chips are a new and awesome thing in stores, and I couldn’t help but try pairing them with pumpkin in these bars. The result? YUM.

Bready or Not: Pumpkin Caramel Chip Bars

This is modified from a recipe I shared about a year ago for Pumpkin Chocolate Chip Bars.

Bready or Not: Pumpkin Caramel Chip Bars

I didn’t simply switch out the kinds of chips. I also decreased the spices. I wanted enough to add some flavor, but I didn’t want them to be spice cake-like as in the old version.

Bready or Not: Pumpkin Caramel Chip Bars

The use of bread flour creates bars that are especially thick and cakey. Unlike a standard frosted cake, these travel very well. The bars are nice and cohesive.

Bready or Not: Pumpkin Caramel Chip Bars

I like to place waxed paper between layers to prevent sticking and melting chips (because in Arizona, well, it’s still hot at this time of year).

Bready or Not: Pumpkin Caramel Chip Bars

 

Bready or Not: Pumpkin Caramel Chip Bars

Bready or Not: Pumpkin Caramel Chip Bars

These Pumpkin Caramel Chip bars are dense and cakey, with just the right amount of caramel chips to complement the pumpkin.

  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups caramel chips, divided
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 3/4 cup white sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree

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

In a medium bowl, combine the flours, cinnamon, ginger, allspice, cloves, baking soda, and salt. Stir in most of the caramel chips; coating them with flour will keep them from sinking as they bake. Set bowl aside.

In a big mixing bowl, combine the butter and two sugars until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, vanilla extract, and pumpkin puree. Once that's mixed, slowly blend in the dry ingredients until just combined.

Pour the batter into the ready pan and smooth out. Sprinkle the remaining caramel chips over the top.

Bake for 30 to 35 minutes, until it passes the toothpick test in the middle. Cool completely. Lift up by the foil and place on a cutting board to cut bars. Store in a sealed container at room temperature or chilled. Since pumpkin can be a little sticky, use parchment or wax paper between stacked layers of bars.

OM NOM NOM!

 

Bready or Not: Pumpkin Caramel Chip Bars

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Bready or Not Guest: K. Bird Lincoln with Spicy Mocha Chocolate Mochi Cake

Posted by on Oct 16, 2018 in Blog, Bready or Not, brownies, cake, chocolate, guest recipe | 0 comments

I’m excited to welcome author K. Bird Lincoln with a special Bready or Not guest post! I’ve read over 130 urban fantasies and it’s hard to wow me these days, but the first book in her Portland Hafu series was a delight. She’s here today to celebrate the release of her second book, Black Pearl Dreaming, with a multicultural chocolate cake.

Plus, you can enter a Rafflecopter giveaway for her first book, Dream Eater! Read the recipe, and you might win yourself a great book to pair with this special chocolate cake.


The Portland Hafu Urban Fantasy series features a Japanese American young woman named Koi. She finds out her father isn’t entirely human and has to battle evil professors and dragons. The second in the series, Black Pearl Dreaming, has Koi traveling to Japan to seek answers for her father’s mental decline.

Chocolate is a huge part of Koi’s world. Like really important. So important that when love interest, Kitsune trickster Ken, wants to apologize for getting her in trouble in Tokyo, he gives her Oregon Chocolatier Dagoba’s Xocolatl Chocolate bar, invoking rosy childhood memories of the only chocolate Koi’s father ever deigned to consume.

So Xocolatl, possibly “bitter water” from the Mayan language, is the flavor I thought I’d play with for this recipe. Drawing on Koi’s happa haole heritage (she’s Japanese on her father’s side and Caucasian-Hawaiian on her mother’s) I thought it fitting to turn Hawaiian Butter Mochi into an homage to my favorite Oregon Chocolatier.

Butter mochi isn’t the same thing at all as Japanese mochi celebrated at New Year’s and used in making daifuku. Butter mochi is a Hawaiian cake incorporating Mochi flour (sweet rice flour or glutinous rice flour not to be confused with ye olde plain rice flour) milk, and butter to make a squishy, bouncy, chewy rich cake like deliciousness.

Don’t be scared off by the mochi flour. All the rest of the ingredients in this are pretty easy to get, and I even found Mochiko Flour (Koda Farms Brand) at my local Hy-Vee grocery store here in the Southeastern Prairie of Minnesota in the Asian Foods section. And of course, you can order Mochiko on Amazon.

This is Hawaiian soul food with a spicy chocolate twist, y’all. One bite, and you’ll be hooked, I promise.


 

Bready or Not Guest Recipe: BLACK PEARL DREAMING Spicy Mocha Chocolate Mochi Cake from K. Bird Lincoln

This recipe inspired by K. Bird Lincoln’s Portland Hafu Urban Fantasy series combines traditional Japanese and Hawaiian ingredients for a delicious result! Mochiko Flour isn’t hard to get in grocery stores worldwide and can also be ordered online.

  • 1/2 cup butter
  • 3/4 cup dark chocolate chips
  • 1 1/2 cups sugar
  • 1 (16oz) box Mochiko Flour (sweet or glutinous rice flour)
  • 2 teaspoon baking powder
  • 1/2 cup cacao powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 12 oz coconut milk
  • 1 1/2 cup milk (if you don’t mind the sugar, use 1 cup condensed milk)
  • Cayenne pepper to taste (I used 1/4 tsp)
  • Cinnamon to taste (I used 1 Tb)

Grease or insert parchment paper into a 9×13 pan.

Melt the butter and chocolate together. Mix in sugar and vanilla. In a different bowl, mix Mochiko flour, cacao powder, baking powder, cinnamon, and cayenne. Beat in 1/2 of the Mochiko flour mixture, eggs, and coconut milk. Add in another 1/2 of the Mochiko flour mixture, 11/2 cup milk and beat until all flour and milk is added and mixed in until smooth.

Pour into pan and cook at 350 deg F for 45-55 minutes.

Let cool completely. Cut with a plastic knife or wet your knife between cuts.

 


 

a Rafflecopter giveaway


Koi visits Japan looking for answers and instead is forced to make an impossible choice.

With the help of powerful new friends, Koi defeated her dragon enemy in Portland. Now, no longer able to deny her dream-eating powers or the real reason for her father’s mental decline, she flies to Tokyo with her new Kitsune love, Ken, and the trickster Kwaskwi, seeking answers. But secrets from Ken’s past and Kind politics threaten to unravel their newfound trust and someone in Tokyo is desperate to kidnap a Baku. Koi must untangle a long history of pain and deceit in order to save her father, an imprisoned dragon, and herself.

“I absolutely got sucked in by the way several mythologies were mixed with modern-day and WWII history to form a cool, surprising, and action packed plot. ”
— Pat Esden, author of The Dark Heart and Northern Circle Coven series.

“In Black Pearl Dreaming, Koi is a delightfully watchable heroine in way over her head. She struggles to figure out whom to trust, where she can get good coffee, and what exactly she should do about this enormous sleeping dragon, in this fast paced paranormal intrigue set
in a vividly detailed contemporary Japan.”
— Tina Connolly, author of Ironskin and Seriously Wicked series.

World Weaver Press
Amazon
Barnes and Noble
iTunes/Apple iBooks
Kobo

K. Bird Lincoln is an ESL professional and writer living on the windswept Minnesota Prairie with family and a huge addiction to frou-frou coffee. Also dark chocolate– without which, the world is a howling void. Originally from Cleveland, she has spent more years living on the edges of the Pacific Ocean than in the Midwest. Her speculative short stories are published in various online & paper publications such as Strange Horizons. Her medieval Japanese fantasy series, Tiger Lily, is available from Amazon. World Weaver Press released Dream Eater, the first novel in an exciting, multi-cultural Urban Fantasy trilogy set in Portland and Japan, in 2017 and will release the sequel, Black Pearl Dreaming, October 2018. She also writes tasty speculative fiction reviews on Amazon and Goodreads. Check her out on Facebook, join her newsletter for chances to win chocolate and ebooks, or stalk her online at kblincoln.com

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Bready or Not: No-Bake Mummy Biscoff Buckeyes

Posted by on Oct 10, 2018 in biscoff spread, Blog, Bready or Not, chocolate, cookies, healthier | 0 comments

Here’s a great recipe to make with kids! These No-Bake Mummy Biscoff Buckeyes are quick, cute, and secretly healthy.

Bready or Not: No-Bake Mummy Biscoff Buckeyes

Buckeye treats typically include peanut butter and brown chocolate. I switched in Biscoff (aka cookie butter, available by the peanut butter in most American grocery stores these days) but you can use peanut butter instead.

Bready or Not: No-Bake Mummy Biscoff Buckeyes

What makes these secretly healthy, you ask, since I made them unhealthier with cookie butter? Well, the base ingredient of this recipe is… CHICKPEAS. Also known as garbanzo beans.

Bready or Not: No-Bake Mummy Biscoff Buckeyes

You cannot tell there are beans in this. All you taste is Biscoff and chocolate. They keep in the fridge for up to a week, too; they get a little sweaty, that’s it.

Bready or Not: No-Bake Mummy Biscoff Buckeyes

The white chocolate drizzle is pretty fun. There’s no art to it. Just drizzle every which way, then very quickly add the mini chocolate chip eyes. (Hopefully your mini chips won’t have bloomed like mine did! That means the chocolate has a white cast to it. Perfectly fine to eat, it just doesn’t look as pretty. FYI Mummies don’t care about being pretty.)

Bready or Not: No-Bake Mummy Biscoff Buckeyes

Modified from Cooking Light October 2017.

 

Bready or Not: No-Bake Mummy Biscoff Buckeyes

Bready or Not: No-Bake Mummy Biscoff Buckeyes

These one-bite treats secretly contain chickpeas, but all you taste is cookie butter and chocolate. You can substitute peanut butter for the Biscoff. Recipe makes about 24 mummies using a teaspoon scoop.

  • 1 15.5-ounce can of chickpeas/garbanzo beans, rinsed and drained
  • 1/2 cup cookie butter (Biscoff, Speculoos, store brand, etc)
  • 2 Tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup white chocolate chips
  • 2 teaspoons mini chocolate chips

Pulse chickpeas in a food processor until smooth. Add cookie butter, honey, vanilla, and salt, and pulse more. Use a teaspoon scoop to measure out the dough; place on a wax paper-lined baking sheet that will fit in the fridge. Use hands to smooth out each ball. Chill until firm, at least 30 minutes.

Carefully melt white chocolate in the microwave at 20% power in 15 second bursts, stirring well between each pass, until it's smooth. Dip fork prongs in the chocolate and drizzle back and forth over the buckeyes to create a mummy bandage effect. Immediately place two mini chocolate chips for eyes on each mummy head. If need be, melt white chocolate again to use some dots of it as glue for the eyes.

Store in the fridge for up to a week, but expect them to sweat and get moister.

OM NOM NOM!

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Bready or Not: Pumpkin Cookies with Penuche Frosting

Posted by on Oct 3, 2018 in Blog, Bready or Not, cookies, pumpkin | 0 comments

October is here, and that means pumpkin recipes! Let’s kick things off right with Pumpkin Cookies with Penuche Frosting!

Bready or Not: Pumpkin Cookies with Penuche Frosting

What is penuche, you ask? It’s a fudge-like candy made from brown sugar, butter, and milk. It has a very caramel-like vibe going on.

Bready or Not: Pumpkin Cookies with Penuche Frosting

That makes it the perfect complement for these incredible cookies. The pumpkin-filled base is soft and cakey, with fragrant fall spices.

Bready or Not: Pumpkin Cookies with Penuche Frosting

These are really, really good. Pumpkin, spices, penuche. Oh yeah.

Bready or Not: Pumpkin Cookies with Penuche Frosting

The recipe makes about 60 cookies if you use a teaspoon scoop, and they hold up best if eaten in one day. They get softer after that, but are still good.

Bready or Not: Pumpkin Cookies with Penuche Frosting

Recipe modified from Taste of Home magazine.

Bready or Not: Pumpkin Cookies with Penuche Frosting

Bready or Not: Pumpkin Cookies with Penuche Frosting

These super-soft cookies are full of pumpkin and spice flavor, with caramel-flavored frosting to add just the right amount of sweetness. Best eaten within one day.

  • Cookies
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 light brown sugar, packed
  • 1 large egg
  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup chopped pecans
  • Frosting
  • 1/4 cup brown sugar, packed
  • 3 Tablespoons butter
  • 1/4 cup milk or half & half
  • 2 1/2 to 3 cups confectioners' sugar

Preheat oven at 350-degrees. In a large bowl, cream butter and sugars together until they are light and fluffy. Beat in the egg, pumpkin, and vanilla.

In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Gradually mix the dry ingredients into the wet. Fold in the pecans.

Spread parchment paper on two large baking sheets. Drop dough by rounded teaspoon scoops spaced out to allow for a small amount of spreading. Bake for 9 to 11 minutes. Move cookies to wire racks to cool, which won't take long.

Meanwhile, in a small saucepan, bring the brown sugar and butter to a boil. Keep on medium heat for 1 minute, continuing to stir, then remove from heat. Cool for 10 minutes. Transfer to a larger bowl and beat in the milk. Slowly add in enough confectioners' sugar to reach a spreadable consistency. Immediately frost cookies. Let set for an hour or so before packing up.

Makes about 60 cookies. Best eaten within 1 day; they will still taste okay after that, but will soften more. Store cookies between wax paper layers in sealed containers.

OM NOM NOM!

 

Bready or Not: Pumpkin Cookies with Penuche Frosting

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