Posts made in April, 2020

Bready or Not Classic: Oatmeal Cream Pies

Posted by on Apr 13, 2020 in Blog, Bready or Not, breakfast, cookies, pie | Comments Off on Bready or Not Classic: Oatmeal Cream Pies

I prepared two classic recipes to repost while I was on vacation this summer. That isn’t happening now. Therefore, I’m sharing them earlier with the hope that my fellow #stressbakers can enjoy them. Eat well and stay safe out there!

Today I present something seriously delicious: Oatmeal Cream Pies, aka Sandwich Cookies.

Bready or Not: Oatmeal Cream Pies

These things are about the size of a sandwich, too, and about as filling because of the chewy oatmeal cookies. You have two tablespoons worth of dough with a teaspoon of marshmallow cream between them. So yeah.

Bready or Not: Oatmeal Cream Pies

I don’t think I’d make smaller cookies, though, for sheer reasons of space and time. The recipe makes over four dozen cookies, which makes for over two dozen sandwich cookies. This is a recipe to make for a lot of hungry adults or kids!

Bready or Not: Oatmeal Cream Pies

If you love commercial-made cream pies like the ones from Little Debbie, these homemade ones will blow your mind. They have that same taste and texture, but with some extra chewy freshness.

Bready or Not: Oatmeal Cream Pies

I highly advise that you use tablespoon and teaspoon scoops for this recipe, too. It helps a lot if the cookies are of uniform size and that the amount of filling is equally distributed.

Bready or Not: Oatmeal Cream Pies

Modified from Taste of Home.

Bready or Not: Oatmeal Cream Pies

Bready or Not: Oatmeal Cream Pies

These taste like Little Debbie's Oatmeal Pies, but incredibly fresh. The cookies are chewy, and the filling is perfectly sweet--like a fluffier Oreo filling. These are time-consuming to make simply because of the sheer number of cookies. Modified from Taste of Home Feb/March 2001 issue.
Course: Dessert, Snack
Cuisine: American
Keyword: cookies, oats, sandwich cookies
Servings: 30 cream pies
Author: Beth Cato

Ingredients

Cookies:

  • 1 1/2 cups shortening
  • 2 2/3 cups brown sugar packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 4 cups old-fashioned rolled oats

Filling:

  • 3/4 cup shortening
  • 3 cups confectioners' sugar sifted
  • 7 oz marshmallow creme 1 jar
  • 1 - 3 Tablespoons milk or half & half

Instructions

  • Preheat the oven at 350-degrees. In a large bowl, cream together the shortening and brown sugar until they are light and fluffy. Beat in eggs, one at a time, followed by the vanilla extract.
  • In another bowl, combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add this dry mix to the creamed mix. Stir in oats. If you're using a stand mixer, you'll probably need to stir the last of the oats in by hand. This is a lot of dough!
  • Use a tablespoon scoop to dole out the dough onto a cookie sheet, keeping two inches between each spoonful. These will spread.
  • Bake for 10 to 12 minutes; they brown very fast, so keep an eye on them at the end. Remove them when they are turning golden brown. Let sit on cookie sheet for 10 minutes before transitioning them to a rack to cool.
  • To make the filling, start by sifting the confectioners' sugar into a large bowl. Add the shortening and marshmallow cr√®me. Add a tablespoon of milk and gradually add more as needed to get it to spreadable consistency. Use a heaping teaspoon to dollop filling onto the base of a cookie. Spread it with a knife, top with another cookie, and press together to get cream to the edges.
  • End result: about 30 large sandwich cookies.
  • OM NOM NOM!
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r/Fantasy Virtual Con

Posted by on Apr 9, 2020 in Blog, public speaking | Comments Off on r/Fantasy Virtual Con

The Fantasy community on Reddit is hosting a virtual convention throughout April. The posts are completely free and available to the public. Just show up each day and follow along! You don’t have to be registered on Reddit, but if you are, you can participate in the con and other threads as well.

I’m scheduled for two panels thus far:

Sat Apr 11: Short Fiction Panel w/ Ken Liu, John Wiswell, Beth Cato, Zen Cho, Amal El-Mohtar

Mon April 20: Fantasy Romance Panel w/ Stephanie Burgis, Beth Cato, J. Kathleen Cheney, Jeffe Kennedy, Quenby Olson, C.L. Polk

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Bready or Not Original: Glazed Lemon Ginger Bars

Posted by on Apr 8, 2020 in Blog, blondies, Bready or Not, cookies, lemon | Comments Off on Bready or Not Original: Glazed Lemon Ginger Bars

These Glazed Lemon Ginger Bars are zippy and fresh, perfect to serve at the holidays and year-round!

Bready or Not Original: Glazed Lemon Ginger Bars

I firmly believe good food should be enjoyed whenever. I suppose some people would try to classify these as a Christmassy thing because they are a kind of gingerbread bar. To that, I say NOPE.

Bready or Not Original: Glazed Lemon Ginger Bars

I’m rebellious. It’s April. Ginger is an awesome spice. It should be confined to no season. Be free, ginger!

Bready or Not Original: Glazed Lemon Ginger Bars

These bars aren’t all about the ginger, though. The spices here are nuanced and delicious, and the lemon plays a pretty big part in the crisp glaze.

Bready or Not Original: Glazed Lemon Ginger Bars

Try to make these things at least a day ahead of when they will be served, too, as they taste even BETTER after sitting in the fridge. I say that, but they are pretty awesome while fresh, too.

Bready or Not Original: Glazed Lemon Ginger Bars

This is the second entry in my April of lemon recipes. Here’s what else you can look forward to this month!

Lemon Sour Cream Bundt Cake
Glazed Lemon Ginger Bars [you are here]
Cranberry Lemon Biscotti
Cream Cheese Stuffed Lemon Bundt Cake
Lemon Frangipane

Bready or Not Original: Glazed Lemon Ginger Bars

These Glazed Lemon Ginger Bars are zippy and fresh, perfect for any time of year! One large lemon should provide enough juice and zest for the glaze. Helpful hint: these taste even better after sitting in the fridge for a day!
Course: Dessert, Snack
Keyword: bars, gingerbread, lemon
Author: Beth Cato

Equipment

  • 13x9 pan

Ingredients

Bars

  • 10 Tablespoons unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1/2 cup molasses
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries

Glaze

  • 1 Tablespoon unsalted butter melted
  • 1 cup confectioners' sugar plus more as needed
  • 5 teaspoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest finely grated

Instructions

  • Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
  • In a large bowl, cream together butter and brown sugar until light and fluffy. Add molasses and egg.
  • In a separate bowl, mix together the dry ingredients: flour, ginger, baking soda, baking powder, cinnamon, and salt.
  • Gradually mix dry ingredients into the wet, until just combined. Fold in the dried cranberries.
  • Pour batter into prepared pan and even out. Bake for 20 to 25 minutes, until middle passes toothpick test. Cool completely.
  • To make the glaze, in a small bowl melt the butter. Add the confectioners' sugar, lemon juice, and vanilla extract. Stir to create a thick, spreadable consistency, adding more sugar if needed to thicken or more lemon juice or water to thin. Spread atop bars. Sprinkle zest over the top. Let glaze set before cutting.
  • Store bars sliced, with waxed paper between layers, in sealed container in fridge. Note that these bars taste even better after chilling for a day! They keep well for several days, too.

OM NOM NOM!

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    Bready or Not Original: Lemon Sour Cream Bundt Cake

    Posted by on Apr 1, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | Comments Off on Bready or Not Original: Lemon Sour Cream Bundt Cake

    No foolin’. This Lemon Sour Cream Bundt Cake is simple and delicious.

    Bready or Not Original: Lemon Sour Cream Bundt Cake

    This isn’t a hardcore sweet dessert. I found it similar to a mild lemony shortcake, something good on its own and over-the-top amazing with the addition of fresh fruit and whipped cream.

    Bready or Not Original: Lemon Sour Cream Bundt Cake

    I didn’t even bother with a glaze. Doesn’t need it. That makes this an especially friendly recipe to slice and freeze for later enjoyment.

    Bready or Not Original: Lemon Sour Cream Bundt Cake

    I know some people worry about the taste of sour cream in cakes. Don’t. Sour cream (or substitute with vanilla or plain Greek yogurt) adds moisture, creating a soft, tender crumb.

    Bready or Not Original: Lemon Sour Cream Bundt Cake

    This recipe kicks off an entire month of lemon recipes! Look forward to these delectable treats in the coming weeks:
    Glazed Lemon Ginger Bars
    Cranberry Lemon Biscotti
    Cream Cheese Stuffed Lemon Bundt Cake
    Lemon Frangipane

    Bready or Not Original: Lemon Sour Cream Bundt Cake

     

    Bready or Not Original: Lemon Sour Cream Bundt Cake

    There's no sourness in this fresh-taking bundt cake, just bright lemon flavor and a tender crumb thanks to the sour cream. It's great on its own, but would be amazing with some fresh fruit and whipped cream.
    Course: Dessert, Snack
    Cuisine: American
    Keyword: bundt cake, lemon, sour cream
    Author: Beth Cato

    Equipment

    • large bundt cake pan

    Ingredients

    • 3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoons baking soda
    • 1/4 teaspoons salt
    • 1 cup unsalted butter 2 sticks softened
    • 1 1/2 cups white sugar
    • 1/2 cup lemon juice
    • 4 eggs
    • 1 cup sour cream 8 ounces

    Instructions

    • Preheat oven at 350-degrees. Grease a bundt pan and set aside.
    • In a medium bowl, combine the flour, baking powder, baking soda, and salt together.
    • In a large bowl, cream together the butter and sugar. Add the lemon juice, then mix in the eggs one at a time. Stir in half the flour mix. Add the sour cream, then follow up with the rest of the dry ingredients. Pour into prepared pan.
    • Bake for 55 to 60 minutes, until it passes the toothpick test. Cool for twenty minutes in the pan, then invert onto a wire rack to completely cool.
    • Store covered at room temperature.

    OM NOM NOM!

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