Bready or Not

Bready or Not recipe blog

Bready or Not Guest: DETOX IN LETTERS Sugar Cookies with Avocado Frosting by Cheryl Low

Posted by on Sep 18, 2018 in Blog, Bready or Not, cookies, guest recipe | 0 comments

I’m happy to welcome Cheryl Low with a Bready or Not guest post today! The second book in her Crowns & Ash series, Detox in Letters, is out TODAY. Her unique take on cookies here includes a frosting that mixes powdered sugar and avocado. That sounds like my kind of alchemy! Read on to find out more about her cookies and her series from World Weaver Press. 

DETOX IN LETTERS Sugar Cookies with Avocado Frosting by Cheryl Low


SUGAR COOKIES WITH AVOCADO FROSTING & PIXIE DUST
&
DETOX IN LETTERS

Sweet, unexpected, and addictive. One is never enough.

The Crowns & Ash series takes place in a fantasy world where magic is a drug steeping in every cup of tea and baked into the cakes eaten at every meal. The characters are indulgent, born in a city with few rules and too much time filled with parties and duels. But they quickly realize that their comfort is orchestrated by the Queen, their magic stolen and fed back to them in drugs to keep them sedate.

The fine veneer of their posh city is cracking and soon not even Vaun, Prince of the Realm, can turn a blind eye to the mounting dangers in their midst. Flesh-eating pixies, poisoned dust, soul-snatching wolves and so much more.

The first book in the series, Vanity in Dust, introduces the Realm, the prince, and a deadly ploy to undermine the Queen’s monopoly on the city’s dust.
And the second, Detox in Letters, is available now! The Realm finds out exactly where their magic comes from, Prince Vaun tries to survive his mother’s terrible demands, a rebel group threatens the High, and Princess Fay eyes the Queen’s throne.

All while eating cake and sipping tea, because some things just never change.

 


Detox in Letters

Detox in Letters – About the book:

Welcome to the Realm, where magic is your drug, your poison, and your only hope.

An illness is spreading through the city, marking the sick in mysterious letters scrawled across their skin. What is first thought to be madness reveals itself to be an awakening as residents rediscover themselves, their pasts, and their long-forgotten magic… things the Queen wants to remain buried. Things she will sacrifice her own children to suppress.

Mercy has never been a staple of the Realm. Treachery, blood, and magic steeps the city as the rebel leader, Red, seeks to topple the Tower, Princess Fay eyes her mother’s throne, and Prince Vaun must decide whether to submit to his mother’s terrible demand.

Detox in Letters ingredients

Where to buy Detox in Letters:

Amazon
Amazon UK
Goodreads
World Weaver Press
Barnes & Noble
Kobo
iBooks

Detox in Letters dough

Bready or Not Guest Recipe: DETOX IN LETTERS Sugar Cookies with Avocado Frosting by Cheryl Low

Cheryl Low’s Crowns & Ash series takes place in a fantasy world where magic is a drug steeping in every cup of tea and baked into the cakes eaten at every meal. In this recipe inspired by her world, sugar cookies are frosted with a blend of powdered sugar and avocado, and topped with sparkly cake dust.

  • Cookie Ingredients:
  • 3/4 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Frosting Ingredients:
  • 1 avocado
  • 2 cups powdered sugar
  • Cake dust

Cream together butter and sugar. Add eggs and vanilla.

In a separate bowl mix flour, baking powder and salt.

Add flour mixture to butter mixture and then chill at least 1 hour in the refrigerator.

Preheat oven to 350 degrees.

Roll out dough onto a floured surface and cut into cookie shapes.

Bake 8-10 minutes. I take them out before the edges brown so they’ll be super soft. Let cool.

Mash avocado and mix with powdered sugar into a frosting.

Frost cookies. Let the frosting harden and then dust with glittery cake dust so you can pretend their coated in magic pixie dust.

About the Author:

Cheryl Low might be a dragon with a habit of destroying heroes, lounging in piles of shiny treasure, and abducting royals—a job she fell into after a short, failed attempt at being a mermaid. She can’t swim and eventually the other mermaids figured it out. She can, though, breathe fire and crush bones, so being a dragon suited her just fine.

…Or she might be a woman with a very active imagination, no desire to be outdoors, and more notebooks than she’ll ever know what to do with.

Find out by following her on social media @cherylwlow or check her webpage, CherylLow.com. The answer might surprise you! But it probably won’t.

Detox in Letters cookie rounds

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Bready or Not: White Chocolate Macadamia Nut Cookies

Posted by on Sep 12, 2018 in Blog, Bready or Not, chocolate, cookies | 0 comments

Welcome to MACADAMIA NUT MONTH! Why is this Macadamia Nut Month? Because next month on the 23rd, the final book in my Blood of Earth trilogy comes out! Hawaii–with its groves of delicious macadamia nuts–is a major setting in Roar of Sky.

If you love macadamia nuts, get ready to bliss out. This month you’ll get recipes for:
White Chocolate Macadamia Nut Pie
White Chocolate Macadamia Nut Cookies (today)
Lemony Macadamia Nut Bars
Mini Fruit Cake Loaves to make now for the holidays (macadamia nuts optional)

Bready or Not: White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies. One of the best cookies in existence. There are a lot of recipes out there and I’ve tried many, but I say with no doubt that this is the best.

Bready or Not: White Chocolate Macadamia Nut Cookies

The melted white chocolate in the dough makes all the difference by adding slight sweetness and a smooth texture.

Bready or Not: White Chocolate Macadamia Nut Cookies

Be cautious when you melt the chips, though. It can burn quickly in the microwave. Zap it on low power for short stints of time, and stay close.

Bready or Not: White Chocolate Macadamia Nut Cookies

Did you know that macadamia nuts should always be stored in the fridge? They have a high fat content, and can go rancid at room temperature! Trust me, you’ll know by the smell when you open the bag. Voice of experience.

Bready or Not: White Chocolate Macadamia Nut Cookies

So don’t let good nuts go bad. Keep them chilled, and use them up in yummy recipes like this one! If you love this kind of cookie, this recipe will be a keeper for you.

Come back next week for a lemony bar recipe with macadamia nuts, and please preorder Roar of Sky!

Bready or Not: White Chocolate Macadamia Nut Cookies

Original recipe from Betty Crocker Magazine #172 April 2001, page 8.

 

Bready or Not: White Chocolate Macadamia Nut Cookies

Bready or Not: White Chocolate Macadamia Nut Cookies

What makes these cookies so magical? White chocolate melted into the dough! These cookies are crisp, light, and chewy all at once. Be careful when you melt the white chocolate in the microwave–it can burn in a matter of seconds! Using a tablespoon cookie scoop, this makes about 35 cookies. Original recipe from Betty Crocker Magazine, April 2001.

  • 1 bag (10 ounces) white chocolate chips
  • 2/3 cup white sugar
  • 2/3 cup (11 Tablespoons) butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 cup coarsely chopped macadamia nuts

Preheat oven to 325-degrees. Place 1 cup of white chocolate chips in a microwave safe bowl. Microwave on 50% power in short increments, 20-25 seconds, and stop to stir between passes until the chips blend smoothly. Set aside to cool.

In a large mixing bowl, beat together the sugar, butter, vanilla, and eggs until they're creamy. Mix in the melted chips. Stir in flour, baking soda, and cream of tartar. Add the remaining chips and nuts.

Use a tablespoon cookie scoop or spoon to place dough in rounded lumps on cookie sheet. Bake 10 to 12 minutes, until the tops just begin to turn light golden brown. Cool on the sheet for several minutes, then move to a rack to cool.

OM NOM NOM!

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Bready or Not Original: White Chocolate Macadamia Nut Pie

Posted by on Sep 5, 2018 in Blog, Bready or Not, chocolate, pie | 0 comments

Welcome to MACADAMIA NUT MONTH! Why is this Macadamia Nut Month? Because next month on the 23rd, the final book in my Blood of Earth trilogy comes out! Hawaii is a major setting in Roar of Sky, and I did a research trip to Oahu and the Big Island last year. That included a stay at a lovely bed & breakfast on a macadamia nut farm near Kona. I’ve loved macadamia nuts my entire life, but there’s nothing like cracking through those double layers of shell to eat a macadamia nut fresh off the tree.

If you love macadamia nuts as well, get ready to bliss out. This month you’ll get recipes for:
White Chocolate Macadamia Nut Pie (today)
White Chocolate Macadamia Nut Cookies
Lemony Macadamia Nut Bars
Mini Fruit Cake Loaves to make now for the holidays (macadamia nuts optional)

Bready or Not Original: White Chocolate Macadamia Nut Pie

Macadamia Nut Pie. This pie is unquestionably decadent, but it is so very worth it.

I looked at about five recipes to formulate my own original take on this recipe. I confess, I was pretty nervous about this experiment.

Bready or Not Original: White Chocolate Macadamia Nut Pie

After all, I didn’t want to waste these delicious nuts, even if I did buy two big bags at a good price from the Kona Costco during my novel research trip. Not like I can fly back there to stockpile nuts again soon (alas).

Bready or Not Original: White Chocolate Macadamia Nut Pie

For years now, I’ve loved white chocolate macadamia nut cookies–hence I am featuring that recipe again next week. To me, that pairing of chocolate and nuts is sheer perfection. I just wasn’t sure how it would translate to pie.

The results genuinely surprised me.

Bready or Not Original: White Chocolate Macadamia Nut Pie

That’s because the white chocolate melded with the corn syrup and brown sugar during the baking process, creating a kind of smooth caramel sauce.

Caramel and macadamia nuts is an awfully good pairing, too. But a very sweet one. This pie necessitated the purchase of a tub of vanilla ice cream.

Bready or Not Original: White Chocolate Macadamia Nut Pie

I then served the pie to my husband with ice cream on the side, and I spooned caramel from the pie plate over both. Oh yeah.

You won’t need big slices of this pie. It’s just too rich. The good news is, it keeps well in the fridge for up to a week.

Bready or Not Original: White Chocolate Macadamia Nut Pie

Come back next week for one of my favorite cookie recipes, and please preorder Roar of Sky!

Bready or Not Original: White Chocolate Macadamia Nut Pie

Bready or Not Original: White Chocolate Macadamia Nut Pie

This incredible pie is loaded with macadamia nuts and goodness. The white chocolate melds with the other ingredients to create a kind of caramel sauce. Be warned: this pie is RICH. Cut small slices. Pair it with a scoop of vanilla ice cream, and use the extra sauce from the pie plate as a topping! Pie keeps well covered in the fridge for at least a week.

  • 1 (9-inch) unbaked deep dish pie crust, homemade or store-bought
  • Filling:
  • 2/3 cup white chocolate chips
  • 2 cups coarsely chopped raw macadamia nuts
  • 4 eggs, room temperature
  • 1 cup light corn syrup
  • 1/3 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Preheat oven to 400-degrees. Place a cookie sheet in the oven to heat up as well; this will help prevent a soggy bottom on the crust.

Place white chocolate chips and macadamia nuts in the unbaked pie crust, and place it in the fridge to chill.

In a mixing bowl, lightly whisk the eggs, then add the corn syrup, brown sugar, vanilla, and salt. Pour the filling over the white chocolate and macadamia nuts. Cover the pie crust edges with foil.

Bake for 15 minutes at 400-degrees. Remove the foil.

Reduce the oven temperature to 350-degrees and bake for another 25 to 30 minutes, until the top is lightly brown and the filling is set. Cool to room temperature before cutting.

OM NOM NOM!

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Bready or Not: Homemade Twix Bars

Posted by on Aug 29, 2018 in Blog, blondies, Bready or Not, chocolate, cookies | 0 comments

If you’re craving candy bars–a lot of candy bars–this recipe will result in a casserole dish of Twix-like yumminess.

Bready or Not: Homemade Twix Bars

These are a bit softer than Twix, but the similarities are there. The crust is like cakey shortbread topped with caramel-sweet dulce de leche. Chocolate finishes off the top.

Bready or Not: Homemade Twix Bars

As the pictures show, there are some crumbs. Very delicious crumbs. I found the chocolate layer on top stayed soft, even after chilling.

Bready or Not: Homemade Twix Bars

This is the perfect recipe for feeding a large crowd. If you cut them into long rectangles, like Twix, you’ll have a lot!

Bready or Not: Homemade Twix Bars

But if you have leftovers, no worries–these keep well for days in the fridge, and you can also freeze them between waxed paper layers. Just thaw them in the fridge when your craving strikes again.

Bready or Not: Homemade Twix Bars

Modified from Twixy Shortbread Bars in Better Homes & Gardens.

Bready or Not: Homemade Twix Bars

 

Bready or Not: Homemade Twix Bars

Bready or Not: Homemade Twix Bars

This recipe creates a big pan of soft Twix-like candy bars! Note that the dough needs to chill prior to baking. The finished bars keep best in the fridge, but they can also be frozen for later enjoyment.

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1/2 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 13.4-oz can dulce de leche
  • 3/4 cup whipping cream
  • 6 Tablespoons butter
  • 3 Tablespoons light corn syrup
  • 12-ounces (1 bag) semisweet or milk chocolate chips
  • 3/4 teaspoon vanilla extract

Line a 13x9-inch pan with aluminum foil and apply nonstick spray.

In a large bowl beat the 1 1/2 cups butter until soft and creamy. Add the sugar and vanilla. Beat in the flour. Press the dough into the prepared pan and set in fridge to chill for at least 30 minutes.

Preheat oven at 350-degrees. Bake the pan with dough for 20 to 25 minutes, until set and turning light brown. Cool on rack.

Spread contents of dulce de leche can evenly over the crust.

In a saucepan on medium heat, warm up the whipping cream, 6 tablespoons of butter, and corn syrup until they are just boiling. Remove from heat. Add the chocolate and vanilla but don't stir! Let it sit for 5 minutes. Stir until nice and smooth. Cool another 10 minutes, then pour chocolate over the dulce de leche. Spread it evenly over the top. Cover and chill for an hour or two.

Use the foil to lift contents of pan onto a large cutting board. Slice into bars.

These homemade candy bars keep best in the fridge, and can also be frozen (and later thawed in fridge). If at room temperature for a prolonged period, the bottom crust may get soggy.

OM NOM NOM!

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Bready or Not Original: Nutty Bites

Posted by on Aug 22, 2018 in Blog, Bready or Not, breakfast, gluten-free, healthier, no-bake dessert | 0 comments

I present to you my recipe for Nutty Bites. These are a fantastic snack or breakfast.

Bready or Not Original: Nutty Bites

Plus, they are super-healthy, loaded with nuts and seeds, totally gluten-free, with honey as the sweetener and binding agent.

Bready or Not Original: Nutty Bites

This is an easy recipe to customize, too. Keep the amounts of nuts and seeds the same, but switch in peanuts, hazelnuts, walnuts, wheat germ, sunflower kernels… whatever you like!

Bready or Not Original: Nutty Bites

You can toast the nuts first, if you choose. I actually preferred it untoasted. Do note that some smaller add-ins like pepitas can burn quickly, and burned pepitas don’t taste that great. (Voice of experience here.)

Bready or Not Original: Nutty Bites

I can report that these keep well in the freezer for at least a month, too. Just make sure to have something like waxed paper between the layers–and even then, in a few spots with heavy honey, the bars might stick.

Bready or Not Original: Nutty Bites

Oh, and did I mention that this is entirely made on stovetop? No need to heat up the house by turning on the oven! Whip out your candy thermometer and you’ll have Nutty Bites ready in no time flat.

Bready or Not Original: Nutty Bites

 

Bready or Not Original: Nutty Bites

Bready or Not Original: Nutty Bites

Toast the nuts first if you choose (though watch out, pepitas can burn fast), but untoasted, unsalted nuts offer a nice clean flavor here. Feel free to substitute other nuts or other add-ins (like wheat germ for chia seeds or flaxseed). A candy thermometer is necessary for this recipe.

  • 1/2 cup macadamia nuts
  • 1/2 cup pecans
  • 1/2 cup almonds
  • 1/2 cup pepitas
  • 1/4 cup chia seeds
  • 1/4 cup ground flaxseed
  • 3/4 cup honey
  • 1/4 cup water
  • sprinkle salt

Mix the nuts and seeds together in a large glass or metal bowl. Prepare an 8x8 pan with parchment paper or aluminum foil, and grease well.

Heat the honey and water in a medium saucepan on medium-high. Use a candy thermometer to track the temperature as it rises to 275-degrees (soft crack stage). Stay close to the pan at all times! Once the honey starts boiling, it will bubble excessively, so keep stirring and use great caution.

As soon as it reaches 275-degrees, pour the honey mix over the nuts and seeds. Stir to coat. It will harden quickly, so move fast! Pour everything into the ready pan and press out evenly.

Let set out for an hour. Use a knife or bench knife to chop into squares. Store at room temperature in a sealed container between wax paper layers; they can also be frozen.

OM NOM NOM!

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Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

Posted by on Aug 15, 2018 in Blog, boozy, Bready or Not, breakfast, bundt, cake | 0 comments

Bourbon. Glazed. Pound. Cake. This thing is easy to make and tastes like a boozy version of a cruller.

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

Yes, a cruller. Those yummy braided-style glazed donuts. Slathered in bourbon.

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

Do I have your attention now?

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

I based this recipe on one in Bake From Scratch Magazine (Holiday 2016) but I altered it a good bit, especially in regards to the glaze.

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

When I use a thin, sugary glaze on a bundt cake, I like to use a method I learned from the Great British Bake Off. I use the pan to help me make sure the glaze soaks into the entire cake.

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

I’ve had too many cakes where the bottom middle of the cake ends up devoid of glaze. Not so with this technique!

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

Yes, you can taste the bourbon in the end result. No, I have no substitutions to offer. I don’t know what this recipe would be without that particular reinforcement.

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

This glorious cake tastes like a boozy cruller! The inside is soft and tender like a pound cake, with the glaze creates a crunchy crust. This cake is great warm or cold, and slices can be frozen for later enjoyment, too.

  • Cake:
  • 2 cups (4 sticks) unsalted butter, softened
  • 2 3/4 cup white sugar
  • 6 large eggs, room temperature
  • 3 3/4 cups all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon kosher salt
  • 1/2 cup milk or half & half
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • Bourbon Glaze:
  • 1 cup white sugar
  • 1/2 cup bourbon
  • 7 Tablespoons unsalted butter

Preheat oven at 325-degrees. Grease and flour a 10-inch-or-larger tube pan or bundt pan.

In a large bowl, beat butter until creamy, about 2 minutes. Add sugar, and beat until fluffy and white, about 7 minutes. Add eggs, one at a time, beating well after each addition.

In a separate bowl, sift together flour, nutmeg, and salt. Gradually add it to the butter mixture, alternating with the milk. Follow up with the zest and vanilla. Pour into the ready pan.

Bake until it passes the toothpick test, about 1 hour to 1 hour 15 minutes. Let cool in pan for 15 minutes, then upend onto wire rack. Set aside the pan--don't wash it! Let the cake completely cool for a few hours.

To make the glaze, combine the sugar, bourbon, and butter in a small saucepan. Constantly whisk at a low heat until the butter melts and sugar dissolves. Take off heat. It will look like a lot of liquid, but the cake will soak it up.

Place the cake back in the pan. Poke holes all over the base with a chopstick or skewer. Spoon about half the glaze over holes and sides of cake. Let sit a minute. Upend cake onto a serving platter or plate. Poke more holes all over top. Spoon rest of glaze into holes and over sides. Use a basting brush to mop up drippings and make sure cake is fully glazed.

Store under a cake dome at room temperature or in fridge. Can also be cut into slices and individually frozen. Eat cold, at room temperature, or warmed in microwave.

OM NOM NOM!

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