Bready or Not

Bready or Not recipe blog

Bready or Not: Moose Farts

Posted by on Jul 3, 2019 in Blog, Bready or Not, chocolate, cookies, no-bake dessert | 2 comments

Tomorrow might be America’s Independence Day, but let’s go rebellious and Canadian with a tasty no-bake treat called Moose Farts.

Bready or Not: Moose Farts

That’s right, MOOSE FARTS. With a name like that, you know it has to be good.

Bready or Not: Moose Farts

These are apparently a Newfoundland treat. They bear some similarities to “magic cookie bars,” but these are in a distinct ball shape.

Bready or Not: Moose Farts

I think they’re perfect for a hot Arizona summer. No need to turn on the oven or use tons of fussy ingredients! Moose Farts are something kids and adults can enjoy. The moose… not so much.

Modified from Rock Recipes.

Bready or Not: Moose Farts

 

Bready or Not: Moose Farts

Moose Farts are an easy, no-bake treat out of Newfoundland! If grinding your own graham cracker crumbs, about half a standard Honey Maid box will give you the perfect amount of crumbs to include in the balls and to roll them in.
Course: Dessert, Snack
Keyword: no bake
Author: Beth Cato

Ingredients

  • 1/4 cup unsalted butter melted
  • 14 oz sweetened condensed milk can
  • 1 teaspoon vanilla extract
  • 1 1/2 cups dried coconut shreds or flakes
  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 cups chocolate chips milk or semi-sweet
  • extra graham cracker crumbs to roll balls

Instructions

  • In a large microwave-safe bowl, melt the butter. Stir in the sweetened condensed milk and vanilla extract, then follow up with the coconut flakes, graham cracker crumbs, and chocolate chips. Once they are combined, stash the bowl in the fridge to chill for at least 30 minutes.
  • Use a teaspoon or teaspoon scoop to form a small ball. Roll in extra graham cracker crumbs. Place in a container. Repeat with more balls, with waxed paper placed between the layers. Recipe makes about 51 ball using a scoop.
  • Store balls in sealed container in the fridge.
  • OM NOM NOM!

 

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Bready or Not Original: Chewy Honey Chocolate Chip Cookies

Posted by on Jun 26, 2019 in Blog, Bready or Not, chocolate, cookies | 0 comments

Bready or Not is back with an original recipe for Chewy Honey Chocolate Chip Cookies!

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

This recipe arose from my need to create a good, basic chocolate chip cookie that could last for weeks to be shipped cross-country. I looked to my staple Chewy Honey cookies for inspiration, and started tweaking.

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

On my first try, the cookies were good but a tad bland. Therefore, I upped the vanilla extract and also added espresso powder. Espresso powder is a secret weapon for anyone who bakes with chocolate, as it deepens the inherent flavor without making it taste like coffee.

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

This second version worked in every way. Not only did it taste delicious, but it was perfect to pack and ship, too.

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

Mind you, I wouldn’t do that right now because I live near Phoenix. In June, this isn’t a chocolate-friendly place outside of air conditioning!

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

Try my other original Chewy Honey cookie recipes! If you’ve met me at a con, I’ve likely offered you the Maple or Snickerdoodle Cookies.
Chewy Honey Maple Cookies
Chewy Honey Snickerdoodles
Chewy Honey Lemon Cookies

 

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

This Bready or Not Original reinvents the chocolate chip cookie using a mixture of flours and corn starch for soft and chewy cookies that stay delicious for weeks in a sealed container. Note that the dough needs to chill for at least a few hours prior to baking.
Course: Dessert, Snack
Keyword: chocolate, cookies
Author: Beth Cato

Ingredients

  • 3/4 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1/2 cup white sugar
  • 2 Tb honey
  • 1 large egg room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup bread flour
  • 1 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon espresso powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips add a variety!

Instructions

  • 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, cornstarch, baking soda, espresso powder, and salt. Sift together.
  • Slowly stir together the wet ingredients and flour mix until just combined. Sprinkle in the chocolate chips. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
  • When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
  • 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.
  • Stored cookies will keep in a sealed container, between waxed paper or parchment layers, for weeks. They are excellent for travel or shipping.
  • 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 | 0 comments

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 Classic: Chewy Honey Snickerdoodles

Posted by on Jun 12, 2019 in Blog, Bready or Not, cookies | 0 comments

If all has gone according to plan, I’ve fled to a far-distant continent 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 and next. Enjoy!

If you’ve eaten my cookies at a convention or book event in recent years, you may have very well eaten these cookies: Chewy Honey Snickerdoodles.

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 weeks. As long as three weeks, I’ve been told.

Bready or Not: Chewy Honey Snickerdoodles

I’ve had numerous people tell me that these are the best Snickerdoodles they have ever had. Try the recipe yourself, and see if you agree!

 

Bready or Not Classic: 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 many weeks.
Course: Dessert, Snack
Keyword: cookies, snickerdoodle
Author: Beth Cato

Ingredients

For dough:

  • 3/4 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1/2 cup white sugar
  • 2 Tablespoons 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

Instructions

  • 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; dough can also be frozen.
  • When 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 spacing the cookie dough balls.
  • Teaspoon-sized cookies bake in 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 as long as three weeks. They are excellent for travel or shipping.
  • OM NOM NOM!
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Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

Posted by on Jun 5, 2019 in apples, Blog, blondies, Bready or Not, cookies | 0 comments

Apple Chips are delicious to eat out of the bag, but they can also be used to make delicious baked goods like these Chewy Oatmeal Apple Chip Cookies!

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

If you recall last month, I shared a new recipe for Apple Chip Blondies as I searched for ways to utilize a Costco-bought gigantic bag of apple chips. I decided to find a way to use them in cookies as well.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

This ended up being tricky. I tried one recipe, and while the result was tasty, the cookies were crumbly and turned hard within a few hours. That would not do.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

I turned to one of my own old recipes for Chewy Oatmeal Raisin Cookies (which I need to bake again to post here, as I posted before on my old LiveJournal). I modified it to use apple chips instead of raisins, and to use one of my new favorite grocery store finds, caramel chips.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

These cookies worked in the best kind of way. The apple chips soften, but remain chewier than raisins. The cookies themselves are chewy and stay chewy in a sealed container. The caramel chips–well, like liquid caramel, they pair perfectly with apples. The caramel flavor is at the forefront, followed by the sublime taste of the apple chips.

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

 

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

This Bready or Not Original recipe uses apple chips, such as Bare brand, along with caramel chips for an innovative, delicious spin on oatmeal cookies. Makes about 45 cookies using a tablespoon scoop.
Course: Dessert, Snack
Keyword: apple, cookies
Author: Beth Cato

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter melted
  • 1 cup brown sugar packed
  • 1/2 cup white sugar
  • 1 teaspoon cinnamon
  • 1 Tablespoon pure vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup caramel chips
  • 1 cup apple chips broken small

Instructions

  • Preheat oven to 325-degrees. Line cookie sheets with parchment paper or silpat, or use seasoned stoneware.
  • Melt butter and let cool slightly.
  • Mix flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2 to 3 minutes until light and creamy. Mix in the flour mixture. Add the oats, caramel chips, and apple chip pieces. Mix until just blended.
  • Using a tablespoon scoop, place dough balls on pan. Bake for 10 to 13 minutes, until the edges are slightly brown and the middle is still soft. Let the cookies rest on the cookie sheet for 5 to 10 minutes before transferring to a cooling rack.
  • OM NOM NOM!
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Bready or Not: Maple Nut Pie Bars

Posted by on May 29, 2019 in Blog, blondies, Bready or Not, cookies, maple, pie | 0 comments

Bready or Not returns to the theme of maple goodness with these delicious Maple Nut Pie Bars.

Bready or Not: Maple Nut Pie Bars

These are like pecan pie, but BETTER because they are portable and easily shared. And really, I love the variety of nuts.

Bready or Not: Maple Nut Pie Bars

That ‘easily shared’ bit is important, as this recipe bakes up an entire 13×9-inch dish of goodness. That’s quite a bounty to keep to oneself.

Bready or Not: Maple Nut Pie Bars

Each bar is exquisite, too: a shortbread base covered with sweetened mixed nuts. The variety of tastes and textures is perfection.

Bready or Not: Maple Nut Pie Bars

Store these in the fridge when all is done, and note that you can also freeze them for later. Make the goodness last even longer!

Bready or Not: Maple Nut Pie Bars

Modified from Brownies & Bars Magazine.

 

Bready or Not: Maple Nut Pie Bars

These Maple Nut Pie Bars are similar to pecan pie, but in handy bar form. They consist of a shortbread crust topped with crunchy, sweet nuts. Perfect for the holidays and year-round.
Course: Dessert, Snack
Keyword: bars, maple, pie
Author: Beth Cato

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter room temperature
  • 3 eggs room temperature
  • 1 1/4 cups mixed nuts chopped
  • 3/4 cup brown sugar packed
  • 3/4 cup pure maple syrup
  • 3 Tablespoons unsalted butter melted
  • 1/2 teaspoon maple flavor or substitute 1 teaspoon vanilla extract

Instructions

  • Preheat oven at 350-degrees. Line a 13x9 pan with foil and grease with nonstick spray or butter. Set aside.
  • In a medium bowl, stir together the flour, powdered sugar, and salt. Use a pastry blender or a knife and fork to cut in the butter until it resembles small crumbs. Evenly press into the bottom of the pan. Bake for about 20 minutes, until light brown.
  • As that bakes, make the filling. In a medium bowl, lightly stir the eggs. Add the mixed nuts, brown sugar, maple syrup, melted butter, and maple flavoring. Spread over the hot crust.
  • Bake for another 18 to 20 minutes, until top is golden and set. Cool in pan for several hours. Lift contents onto a cutting board using the foil and slice into bars.
  • Store with waxed paper between layers in a sealed container in fridge. Bars can also be frozen for later enjoyment.
  • OM NOM NOM!
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