Posts made in January, 2024

Bready or Not: Brownie Cookies

Posted by on Jan 10, 2024 in Blog, Bready or Not, brownies, chocolate, cookies | 0 comments

If ever you are experiencing a chocolate emergency (need chocolate NOW, don’t want to leave the house, don’t want to spend a long time making something), these Brownie Cookies will satisfy nicely.

Bready or Not: Brownie Cookies

These cookies mix up fast. They bake fast. They cool fast. They enter your stomach fast.

Bready or Not: Brownie Cookies

Plus, they are imbued with brownie goodness. The dough includes melted chocolate and chopped walnuts. Yes, you can replace the walnuts with a different nut–or leave out the nuts entirely, if you so choose. I really love the texture of a chewy cookie with a crunchy nut, though.

Bready or Not: Brownie Cookies

Actually, you could even replace the nuts with something like M&Ms. That’d make these easy to modify for holidays, too–green and red candies in December, the Valentine’s mix in February. Have fun with this recipe!

Bready or Not: Brownie Cookies

Are you craving brownies, but want your fix FAST? Try these cookies. They are quick to make and bake!
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, cookies, walnuts
Servings: 25
Author: Beth Cato

Equipment

  • baking sheet
  • parchment paper
  • tablespoon scoop or spoon

Ingredients

  • 1/3 cup unsalted butter softened
  • 3/4 cup white sugar
  • 1/3 cup light corn syrup
  • 1 large egg room temperature
  • 3 ounces semisweet chocolate melted
  • 2 teaspoons vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup walnuts chopped

Instructions

  • Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
  • In a large bowl, cream together butter and sugar until they are light and fluffy. Add the corn syrup and egg. Add the melted chocolate and vanilla.
  • In another bowl, combine the flour, baking powder, and salt. Gradually mix this into the wet ingredients, scraping the bottom of the bowl to make sure everything is combined. Fold in the walnuts.
  • Use a tablespoon scoop or spoon to dollop rounds of dough, spaced out, on baking sheet. Bake for 9 to 11 minutes, then let rest on sheet a few minutes before transferring them to a cooling rack. Store in a sealed container at room temperature.

OM NOM NOM!

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    Publication Day: A FEAST FOR STARVING STONE

    Posted by on Jan 9, 2024 in Blog, Thousand Recipes for Revenge | 0 comments

    Today’s the day! The second and final book of my Chefs of the Five Gods series is out now in trade paperback, ebook, and audiobook. A Feast for Starving Stone continues the adventures of Ada and Solenn as they strive to bring peace to the continent, and most importantly, to their own broken family. Princess Solenn plays an even bigger role this time around. In many ways, it’s a coming of age tale against a background of war and exceptionally good food.

    Buy it everywhere online where books are sold, and request it in your local brick and mortar store (especially those indie stores that always need extra love). Also, please request that your local library buy the series!

    Also: this coming Saturday, January 13th, I’ll be talking books, stories, and probably cheese at the Red Wing Public Library here in Minnesota. The event starts at 10am and will be downstairs in the Foot Room. I’ll have my signature cookies, and you can buy copies of my new series and my collection.

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    Bready or Not: Oatmeal Cinnamon Cookies

    Posted by on Jan 3, 2024 in Blog, Bready or Not, cookies | Comments Off on Bready or Not: Oatmeal Cinnamon Cookies

    I’m not going to pretend these are some kind of healthy cookie for the new year just because they include oats. No, these Oatmeal Cinnamon Cookies, are classic, homey, and delicious, and that’s probably because they include a heaping helping of butter and sugar.

    Bready or Not: Oatmeal Cinnamon Cookies

    These cookies aren’t hardcore on sweetness. The oats and the warmth of cinnamon really come through. This is a superb winter baking cookie for me. They aren’t all-out spicy in a way that makes a person think of the holidays, but they are still fragrant and cozy.

    Bready or Not: Oatmeal Cinnamon Cookies

    They are a breeze to make, too. No chill is required. Make and bake.

    Bready or Not: Oatmeal Cinnamon Cookies

    Modified from Taste of Home: Best of Baking 2022.

    Bready or Not: Oatmeal Cinnamon Cookies

    This recipe for classic cookies comes together fast, requiring no chill time or wait. These are homey, chewy cookies. Modified from Taste of Home: Best of Baking 2022.
    Course: Dessert, Snack
    Cuisine: American
    Keyword: cookies, oats
    Servings: 43 cookies
    Author: Beth Cato

    Equipment

    • tablespoon scoop
    • parchment paper

    Ingredients

    • 1 cup unsalted butter (2 sticks) softened
    • 1 cup white sugar
    • 1 cup brown sugar packed
    • 2 large eggs room temperature
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3 cups quick oats

    Instructions

    • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
    • In a large bowl, cream together the butter and both sugars until they are light and fluffy. Beat in the eggs and vanilla.
    • In another bowl, combine with flour, baking soda, cinnamon, baking powder, and salt. Gradually add the dry ingredients in with the wet, scraping the bottom of the bowl to make sure everything is mixed. Fold in the oats, stirring well to make sure they are coated.
    • Use a large cookie scoop or spoon to dole out dough onto baking sheet, leaving several inches of space around each; they will spread. Bake for 10 to 12 minutes. Let set on sheet a few minutes before transferring to a rack to completely cool. Store in a sealed container at room temperature.

    OM NOM NOM!

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