Bready or Not

Bready or Not recipe blog

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 | 0 comments

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]

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.

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

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

Read More

Bready or Not: White Chocolate Spiced Blondies

Posted by on Dec 26, 2018 in Blog, blondies, Bready or Not, chocolate | 0 comments

Let’s end 2018 on a sweet note with these White Chocolate Spiced Blondies!

Bready or Not: White Chocolate Spiced Blondies

These things are fantastic. Their spiciness is mild and refreshing. These would be great for a between Christmas-and-New-Year party, or any time of year.

Bready or Not: White Chocolate Spiced Blondies

I’m a firm believer that good food shouldn’t be confined to just one season. If you like it, eat it when you want.

Bready or Not: White Chocolate Spiced Blondies

 

This recipe is fairly fast to mix up. Chopping up the crystallized ginger is the most tedious thing; rather than use a knife, I like to use kitchen shears. The blades can still get goopy after a few pieces, but I have more control over the cuts.

Bready or Not: White Chocolate Spiced Blondies

Since I’ve been asked before, you can often find crystallized ginger in the spice area at the grocery store–look in the glass jarred section. Also, if you have a natural food store like Sprouts, check their bins.

Bready or Not: White Chocolate Spiced Blondies

I love to keep candied ginger around for recipes like this. If I can catch a good sale around the holidays, I stock up!

If you want to stock up on these blondies, do note that they freeze well. Pack some in the freezer for later enjoyment!

Bready or Not: White Chocolate Spiced Blondies

Bready or Not: White Chocolate Spiced Blondies

Bready or Not: White Chocolate Spiced Blondies

These blondies are refreshingly spicy. The sweetness of the white chocolate goes so very well with the little kick of the crystallized ginger mixed throughout. These are great for the holidays and year-round!

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (two sticks), room temperature
  • 1 3/4 cups brown sugar, packed
  • 3 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 6 ounces (about half a bag) white chocolate chips
  • 1 Tablespoon chopped crystallized ginger

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

In a medium bowl, stir together the dry ingredients: flour, baking powder, cardamom, cinnamon, ground ginger, and salt.

In a big mixing bowl, beat the butter until its smooth. Add the brown sugar and mix, pausing to scrape the sides of the bowl, until the two are fluffy in texture. Beat in the eggs and vanilla.

Slowly add in the flour mixture until just combined, then sprinkle in the white chocolate and candied ginger pieces. Spread the batter in the prepared pan.

Bake for 30 minutes, until the middle passes the toothpick test. Cool to room temperature. Use the foil to lift the contents onto a cutting board to slice.

Store blondies in a sealed container between parchment or waxed paper layers. Blondies can be frozen for later enjoyment.

OM NOM NOM!

Read More

Bready or Not Original: Swirled Goat Cheese Brownies

Posted by on Dec 19, 2018 in Blog, Bready or Not, brownies, cheese galore, chocolate | 0 comments

Swirled Goat Cheese Brownies. These things are sweet, savory, rich, and absolutely perfect for holiday fixin’s.

Bready or Not Original: Swirled Goat Cheese Brownies

These are brownies that taste fancy, because they are. Goat cheese ain’t cheap, people, though I acquired mine for a good price at Costco.

Bready or Not Original: Swirled Goat Cheese Brownies

Costco’s chevre comes in two logs of 10 1/2 ounces. I bought it for use in a recipe that’ll be coming up in a few weeks (goat cheese rounds for a salad, YUM) but then had to figure out what to do with the other log.

Bready or Not Original: Swirled Goat Cheese Brownies

The answer, of course: DESSERT! I ended up melding several recipes to suit my Costco-sized cheese, and ta-da! This recipe is the result.

Bready or Not Original: Swirled Goat Cheese Brownies

I’ve made brownies like this using cream cheese before. This version takes that up several notches. Chevre is a strong, somewhat gamey cheese. The end result is a brownie that is rich and sweet with a distinct savory note.

Bready or Not Original: Swirled Goat Cheese Brownies

Treat yourself with these amazing brownies this holiday season–and be sure to check out last week’s Holiday Cherry Brownies, too!

Bready or Not Original: Swirled Goat Cheese Brownies

Bready or Not Original: Swirled Goat Cheese Brownies

Bready or Not Original: Swirled Goat Cheese Brownies

Goat cheese makes these swirled brownies taste delicious and fancy! This recipe is made to accommodate the size of goat cheese available at Costco. Serve these up at a holiday gathering and folks are sure to rave.

  • Goat Cheese Swirl
  • 10.5 ounces goat cheese, room temperature
  • 2 Tablespoons confectioners' sugar
  • 2 Tablespoons all-purpose flour
  • 2 large eggs, room temperature
  • Brownie Base
  • 2/3 cup Dutch process cocoa powder, sifted
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup confectioners' sugar
  • 3/4 teaspoon sea salt
  • 1 cup all-purpose flour
  • 1 cup semisweet or milk chocolate chips
  • 3 large eggs, room temperature
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract

Preheat oven to 350-degrees. Line an 8×8 or 9x9-inch square pan with aluminum foil and apply nonstick spray or butter.

Mix goat cheese swirl ingredients. Set aside.

Make the brownie base by whisking together the cocoa, sugars, salt, flour, and chips in a big mixing bowl. Add the eggs, oil, and water and vanilla extract until everything is just combined.

Spoon half the brownie batter into the prepared pan. Dollop the cheese mixture atop it, then add the remaining brownie batter into the open spots. Use a knife to swirl the two layers together while still keeping them a bit distinct.

Bake the brownies for 35 to 45 minutes, depending on the pan size. Use the toothpick test to check for doneness. The center should be set with the consistency still moist and fudgy. Cool to room temperature, then place in fridge to chill an hour or two prior to cutting.

Use foil to lift brownies onto cutting board for easy slicing. Store in a sealed container in fridge, with parchment or waxed paper between the layers.

OM NOM NOM!

Read More

Bready or Not: Holiday Cherry Brownies

Posted by on Dec 12, 2018 in Blog, Bready or Not, brownies, chocolate | 0 comments

Those big jewel-like candied cherries aren’t just meant for fruitcake. Bake them into some Holiday Cherry Brownies!

Bready or Not: Holiday Cherry Brownies

As with my recent Fruitcake Cookies, this recipe is handy if you want to make a festive treat in December–or put those clearance tubs of fruitcake fixins to good use in the new year.

Bready or Not: Holiday Cherry Brownies

Plus, these are darn good brownies with a thin, crisp top and a chewy interior. The cherries add lovely flavor and juiciness, which is even better alongside the crunch of walnuts.

Oh yeah, and these brownies are PRETTY. That counts for something.

Bready or Not: Holiday Cherry Brownies

I modified the original recipe to melt the chocolate and butter the quick and lazy way with the help of my microwave, because my stove is old and cheap and that method would probably triple my prep time. But you can certainly use the stove, too. Whatever works best for you.

Bready or Not: Holiday Cherry Brownies

Mind you, I am a purist about butter on the stovetop for things like browned butter (SO GOOD) but here alongside the chocolate, I don’t think there would be a discernible difference.

Bready or Not: Holiday Cherry Brownies

Modified from Taste of Home Best Loved Cookies & Bars magazine.

 

Bready or Not: Holiday Cherry Brownies

Bready or Not: Holiday Cherry Brownies

These chewy, classic brownies are loaded with the candied cherries usually used in fruitcake, adding fantastic sweetness and undeniable holiday flare.

  • 1/2 cup (I stick) unsalted butter
  • 4 ounces semisweet chocolate chips
  • 2 cups white sugar
  • 1 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 12 ounces (about 1 1/2 cups) halved red and/or green candied cherries
  • 1 cup chopped walnuts

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

In a microwave-safe bowl, melt the butter and sugar in careful, 30 seconds bursts. Once everything is smooth, set aside to cool a bit. (This step could also be done at a low temperature on the stove.)

In a bowl, combine the sugar, flour, cinnamon, and salt. Stir in the chocolate mixture. Follow that up with the eggs and vanilla until everything is smooth. Fold in the cherries and walnuts.

Pour batter into the pan. Bake for 35 to 40 minutes, until the center passes the toothpick test.

Completely cool. Use foil to lift brownies on cutting board to slice up. Store in a sealed container.

OM NOM NOM!

Read More

Bready or Not: Classic Icebox Cookies

Posted by on Dec 5, 2018 in Blog, Bready or Not, cookies | 0 comments

These Classic Icebox Cookies are the kind of cookie I think about when holiday cookies come to mind.

Bready or Not: Classic Icebox Cookies

That’s because these are the kind of cookies I remember eating at Christmas when I was a kid–at preschool, at school, at home, everywhere. When my mom baked them, I had the all-important duty of Sugar Sprinkler.

Bready or Not: Classic Icebox Cookies

When I was just starting to bake, but still really nervous about it, I’d buy sugar cookie dough tubes at the store. At least I had the sugar-sprinkling down pat.

Bready or Not: Classic Icebox Cookies

This recipe makes cookies that are a total nostalgia trip. They look and taste like a childhood holiday.

Bready or Not: Classic Icebox Cookies

The only difficult thing about this recipe is stirring everything together. Get your biggest bowl, the one a large cat can completely fit in. Even then, stirring everything together might get messy.

Bready or Not: Classic Icebox Cookies

If you have kids or grandkids around, this is the perfect recipe for them to help out and build some memories of their own. Carry the nostalgia forward.

Bready or Not: Classic Icebox Cookies

Modified from All Recipes Magazine December/January 2018.

 

Bready or Not: Classic Icebox Cookies

Bready or Not: Classic Icebox Cookies

These are basic, classic, delicious cookies, packed with nostalgia and topped with colorful sugar. The hardest thing about the recipe is mixing the sheer amount of ingredients in the bowl. Do note that the dough requires chill time prior to baking.

  • 2 cups (4 sticks) unsalted butter, softened
  • 3 cups white sugar
  • 1/2 teaspoon cream of tartar
  • dash of salt
  • 1 egg
  • 4 1/2 to 5 cups flour
  • decorating sugar

Beat butter with an electric mixer until creamy. Add the sugar, cream of tartar, and salt. Gradually mix in as much flour as possible, then stir by hand to get to at least 4 1/2 cups. Dough should be stiff.

Divide dough into thirds and shape into logs about 1 1/2 inches in diameter. Enshroud in plastic wrap and chill until firm, at least 1 hour.

Preheat oven at 375 degrees. Line baking sheet with parchment paper. Slice dough rolls into 1/4-inch slices, reshaping with hands as necessary, and place them on cookie sheet with plenty of space to spread. Add decorating sugar on top.

Bake until the cookie edges are turning golden brown, 8 to 10 minutes.

Depending on how cookies are cut, makes anywhere from 60 to 90 cookies.

OM NOM NOM!

Read More

Bready or Not: Fruitcake Cookies

Posted by on Nov 28, 2018 in Blog, Bready or Not, cookies | 0 comments

After Christmas last year, I scored a whole stack of fruitcake fruit containers for 80% off on the grocery clearance aisle. I already had recipes in mind for the fruit, and this is one of them.

Bready or Not: Fruitcake Cookies

These Fruitcake Cookies are essentially good old fashioned chewy oatmeal cookies with new mix-ins. Really good mix-ins.

Bready or Not: Fruitcake Cookies

Really, these are pretty and rustic cookies to behold. The red and green cherries look like sparkling jewels. I was surprised at how well the dates worked, too; they were meatier and softer than the usual raisins.

Bready or Not: Fruitcake Cookies

Plus, there’s a comfort food vibe around these cookies. They look like a variation of oatmeal cookies, but the different fruit gives them a distinct holiday vibe.

Bready or Not: Fruitcake Cookies

Of course, if you’re like me and use fruit snagged on a post-Christmas sale, that might be a holiday vibe in January or February. But hey, good cookies shouldn’t be confined to any one season.

Bready or Not: Fruitcake Cookies

And these are definitely good cookies.

Modified from Taste of Home Best Loved Cookies & Bars.

Bready or Not: Fruitcake Cookies

Bready or Not: Fruitcake Cookies

This recipe is a fantastic way to use fruitcake fruit mix up without the fuss and time investment of making fruitcake! These are like chewy oatmeal cookies with soft nuggets of fruit.

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup shortening
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups old-fashioned rolled oats
  • 1 cup flaked or shredded coconut
  • 1/2 cup chopped dates
  • 1 1/2 cups (about 12 ounces) fruitcake fruit mix with chopped red and green cherries, pineapple, etc

Preheat oven at 325-degrees. Line cookie sheet with parchment paper.

In a large mixing bowl, cream together butter, shortening, and sugars. Add egg and vanilla.

In a smaller bowl, sift together flour, baking soda, salt, and oats. Gradually mix into creamed ingredients. Stir in the coconut, dates, and other fruit.

Use a tablespoon scoop to place dollops of dough on parchment paper, giving them space to spread. Bake for about 15 minutes. Set on rack to cool. Store cookies in a sealed container at room temperature.

OM NOM NOM

Read More