Bready or Not

Bready or Not recipe blog

Bready or Not Original: Hard Maple Candy

Posted by on Nov 25, 2020 in Blog, Bready or Not, maple, no-bake dessert | 0 comments

This Hard Maple Candy garnered the name “Canadian meth” at my husband’s work. By that nickname, I take it that they 1) liked it, and 2) kept eating it.

Bready or Not Original: Hard Maple Candy

On a more personal note, this candy could also work as a shiv, because this stuff is like GLASS. Trust me when I say that if you decide to break this into pieces with your hands, you will get little cuts all over. Ow.

So maybe tap the candy gently with the butt of a butter knife or use a little mallet, whatever you have that will break the candy apart without harming your pan, counter, or you.

Bready or Not Original: Hard Maple Candy

Once you survive that stage, though, wow will you have a lot of candy to enjoy. Definitely make this to share with a crowd, or you just might go into diabetic shock.

Bready or Not Original: Hard Maple Candy

It’d be a delicious way to go, but seriously, I don’t recommend going at all. We’ve made it this far in 2020. Hold on a while longer.

Bready or Not Original: Hard Maple Candy

This super-easy recipe makes a LOT of hard maple candy that is best sucked on, not chewed. Perfect for holiday gifts!
Course: Dessert
Cuisine: American, Canadian
Keyword: candy, maple, no bake
Author: Beth Cato

Equipment

  • 15x10x1-inch pan (jelly roll pan)
  • candy thermometer

Ingredients

  • nonstick spray
  • 3 1/2 cup white sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 3 Tablespoons maple flavor

Instructions

  • Heavily apply nonstick spray to the jelly roll pan.
  • In a large saucepan, stir together the sugar, corn syrup, and water. Start heating up. Set up candy thermometer and stir frequently as the heat rises to 300-degrees, which is hard-crack stage.
  • Remove pan from heat. Stir in maple flavoring. Immediately pour candy into the prepared pan. Cool completely, which won’t take long.
  • Carefully break into pieces. Note that this stuff is like candy glass, and if breaking with hands, it can and will cut the skin.
  • Pack into individual bags or tins for gift-giving, or stack it in a large sealed container with waxed paper between layers. Can keep for weeks.

OM NOM NOM!

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    Bready or Not Original: English Toffee

    Posted by on Nov 18, 2020 in Blog, Bready or Not, british, chocolate, gluten-free, no-bake dessert | 0 comments

    English Toffee is a classic, timeless candy for a reason: IT IS DELICIOUS. With this recipe, you’ll have a whole bunch of candy made in as fast as 15 minutes!

    Bready or Not Original: English Toffee

    Make this to feed a crowd or to assemble for gifts. The recipe makes a lot, and trust me, you don’t want to be home alone with this temptation.

    Bready or Not Original: English Toffee

    There is nothing healthy about this candy. It is pure indulgence. It’s also a cheap indulgence–you’d pay a lot of money at the store to get this much candy of quality!

    Bready or Not Original: English Toffee

    And homemade is always better, right?

    Bready or Not Original: English Toffee

    Bready or Not Original: English Toffee

    This classic candy is deliciously perfect for holiday gatherings and gift-giving! With a cooperative stove, the candy is made in as fast as 15 minutes, and just needs more time to set.
    Course: Dessert
    Cuisine: British
    Keyword: almond, candy, chocolate, no bake
    Author: Beth Cato

    Equipment

    • 10x15x1-inch jelly roll pan
    • candy thermometer
    • uneven spatula

    Ingredients

    • nonstick spray
    • 1 cup unsalted butter 2 sticks
    • 1 1/4 cup white sugar
    • 2 Tablespoons water
    • 1/8 teaspoon salt
    • 3/4 cups almonds slivered or sliced, divided
    • 1 1/2 cups milk chocolate chips use medium-sized chips, not gigantic gourmet ones
    • Maldon sea salt or other fancy salt for top, optional

    Instructions

    • Apply a generous amount of nonstick spray to a 10x15x1-inch jelly roll pan. Measure out the almonds and the chocolate and set them aside in separate dishes.
    • In a large saucepan on medium heat, melt the butter. Add the sugar, water, and salt, and continue to stir it as the sugar cooks and dissolves. Bring everything to a boil, then reduce temperature to simmer. Continue to stir frequently for the next 5 to 6 minutes as the mix darkens to the color of a brown paper bag; on a candy thermometer, it should be 300-degrees.
    • Remove pan from heat. Stir in 1/4 cup of the almonds (meaning there is still 1/2 cup reserved for later). Pour the toffee onto the prepared pan. Use a greased uneven spatula or tilt the pan to carefully spread the candy into an even layer.
    • Immediately sprinkle the chocolate chips all over the top. Let them sit for a minute or two to soften, then use an uneven spatula to spread the chocolate across the toffee. Promptly sprinkle the remaining almonds over the top. Add Maldon or other fancy flaky salt, if desired.
    • Cool to room temperature, then chill for a while to completely set. Use hands to break toffee into pieces. Some nuts and chocolate will fall off, but it’s all good.
    • Store between layers of waxed paper in sealed containers. Keeps for at least 2 weeks.

    *OM NOM NOM!*

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      Bready or Not Original: Snickerdoodle Quick Fudge

      Posted by on Nov 11, 2020 in Blog, Bready or Not, fudge, no-bake dessert | 0 comments

      Last year I shared my recipe for Cookies and Milk Quick Fudge. This new version builds on that with a holiday twist: I used Voortman Bakery’s holiday special Snickerdoodles plus caramel chips!

      Bready or Not Original: Snickerdoodle Quick Fudge

      Old-fashioned stovetop fudge is great. It’s also fussy, prone to crystallize or not set. Quick fudges are no-fuss and just as delicious.

      Bready or Not Original: Snickerdoodle Quick Fudge

      Any time of year, make this using crisp cookies like many from Keebler. For this holiday take, I used Voortman’s Snickerdoodles, but you could also use gingersnaps or other classic favorites and switch out the kind of sweet chips.

      Bready or Not Original: Snickerdoodle Quick Fudge

      Prep the cookies by chopping up a cup and a half. Freeze those bits; it won’t take long. From there, it takes just a few minutes to mix up the fudge.

      Bready or Not Original: Snickerdoodle Quick Fudge

      The hardest part is waiting for the fudge to set for the next few hours. This recipe makes a lot of fudge, but it’s easy to portion out. Slice it small, and keep it sealed and stored in the fridge!

      Bready or Not Original: Snickerdoodle Quick Fudge

      Bready or Not Original: Snickerdoodle Quick Fudge

      This quick fudge is fast to prepare and ready to eat after a few hours of chilling. Use any variety of crisp, firm store-bought cookies; Keebler cookies are great year-round, or use holiday cookies as in this version. Chop up the cookies and spread them on a wax paper-covered dish to freeze, which won’t take long at all. This recipe makes a lot of fudge, and it can keep for weeks if sealed in the fridge.
      Course: Dessert
      Cuisine: American
      Keyword: fudge, holiday, quick fudge, snickerdoodle
      Author: Beth Cato

      Ingredients

      • 1 1/2 cups store-bought holiday Snickerdoodle cookies chopped and frozen
      • 3 cups white chocolate chips
      • 14 ounces sweetened condensed milk
      • 1/3 cup caramel chips

      Instructions

      • Line an 8×8 or 9×9 pan with foil and apply nonstick spray. Set aside.
      • In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!
      • Quickly stir in the frozen cookies, and pour into the prepared pan. Sprinkle caramel chips on top and tap them into place.
      • Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge. Keeps for weeks.

      *OM NOM NOM!*

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        Bready or Not Original: Apple Calvados Galette

        Posted by on Nov 4, 2020 in alcohol, apples, Blog, boozy, Bready or Not, breakfast, French, pie | 0 comments

        This Apple Calvados Galette is a perfect dessert for one or two people. Plus, it’s rustic and pretty to behold!

        Bready or Not Original: Apple Calvados Galette

        Calvados is an apple brandy made in Normandy. The price point of it can vary quite a bit. Feel free to use another kind of apple brandy in the recipe.

        Bready or Not Original: Apple Calvados Galette

        The delicious, original aspect of this treat is that you use the calvados to make a quick stovetop jelly that you then coat the apples with at the end of the bake time.

        Bready or Not Original: Apple Calvados Galette

        The alcohol flavor doesn’t linger. What you get is a concentrated sweet flavor of apples, right atop the fresh apples.

        or Not Original: Apple Calvados Galette

        The baked galette keeps for days wrapped up in foil in the fridge. A quarter slice is the perfect amount for breakfast or dessert, and it’s not anywhere near as bready and dense as a full piece of pie.

        Bready or Not Original: Apple Calvados Galette

        This Apple Calvados Galette evokes the yummy goodness of apple pie, but in a more rustic, simple form. This is the perfect dessert for one or two people! If French calvados isn’t available, use another apple brandy.
        Course: Breakfast, Dessert, Snack
        Cuisine: French
        Keyword: alcohol, apple, pie
        Author: Beth Cato

        Equipment

        • baking sheet
        • parchment paper
        • basting brush

        Ingredients

        Galette

        • 1 single-layer pie dough store-bought or homemade
        • 4 medium apples such as Gala, Fuji, and Ambrosia
        • 1 Tablespoon lemon juice
        • 1/3 cup calvados or other apple brandy
        • 1 Tablespoon cornstarch
        • 3 Tablespoons brown sugar packed
        • 1/2 teaspoon ground cinnamon

        Glaze

        • 1 Tablespoon pure maple syrup
        • 1 Tablespoon maple sugar or turbinado sugar

        Instructions

        • Preheat oven at 400-degrees. Line a baking sheet with parchment paper.
        • On a lightly floured surface, roll out the pie crust to about a 10-inch diameter circle. Transfer it to the baking sheet and set in fridge while the other ingredients are prepared.
        • Peel, core, and thinly slice the apples, placing them in a large bowl. Pour in the lemon juice, calvados, cornstarch, brown sugar, and cinnamon. Toss the apples to coat them completely.
        • Pull out the chilled crust. Begin to arrange apple slices in the middle, fanning them out and stacking them, but leaving a 2-inch border of dough around the outside. DO NOT DISCARD THE LIQUID IN THE BOWL! Once the apples are arranged, fold the dough over to partially cover the apples.
        • Start baking the galette for 15 minutes. While that is cooking, pour the leftover liquid into a small pot on medium-high. Stay close to the stove and stir liquid often. As soon as it gels, which is right at right about boiling temperature, remove it from heat. Set aside.
        • Reduce oven temperature to 350-degrees. Bake galette for another 20 minutes.
        • Pull out the galette. Drizzle the gel over the exposed apples in the middle of the galette then use basting brush to coat every nook and cranny. Measure out maple syrup. Use same brush (no need to wash it) to coat the top crust, then sprinkle maple sugar or coarse sugar over it to add a crystalline crunch.
        • Bake for another 10 to 15 minutes, until apples in middle are fork-tender.
        • Let cool slightly before cutting–a pizza cutter is ideal. Leftovers can be kept wrapped up in foil in the fridge for days.

        *OM NOM NOM!*

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          Bready or Not Original: Pumpkin Pie Biscotti

          Posted by on Oct 28, 2020 in Blog, Bready or Not, breakfast, chocolate, cookies, pumpkin | 0 comments

          The 2020 pumpkin theme ends with a perfect fall treat: Pumpkin Pie Biscotti.

          Bready or Not Original: Pumpkin Pie Biscotti

          These things are dangerously good, and yes, they really do taste like pumpkin pie–in crisp, crunchy form.

          Bready or Not Original: Pumpkin Pie Biscotti

          I always keep pumpkin kernels around. I always use them in my Healthy Breakfast Cookies and in other things I make for myself, including salads. Use unsalted ones, if you can, or reduce the salt in the recipe.

          Bready or Not Original: Pumpkin Pie Biscotti

          Like all biscotti, these are great not simply because they are delicious, but because they should keep quite well if kept in a sealed container.

          Bready or Not Original: Pumpkin Pie Biscotti

          Enjoy these twice-baked treats with your hot drink of preference and feel appropriately autumnal.

           

          Bready or Not Original: Pumpkin Pie Biscotti

          These perfectly-autumn biscotti embody mild flavors of pumpkin and spice. Dip them in a refreshing hot drink for the perfect breakfast or midday snack!
          Course: Breakfast, Snack
          Cuisine: American
          Keyword: biscotti, chocolate, cookies, pumpkin
          Author: Beth Cato

          Ingredients

          • 4 Tablespoons unsalted butter half stick, softened
          • 2/3 cup white sugar
          • 1 1/4 teaspoons pumpkin pie spice
          • 3/4 teaspoon ground cinnamon
          • 1 1/2 teaspoons baking powder
          • 1/2 teaspoon salt
          • 1 large egg room temperature
          • 1/2 cup pure pumpkin puree
          • 2 cups all-purpose flour
          • 1/2 cup unsalted pumpkin kernels also called pepitas
          • 3/4 cup semisweet chocolate

          Instructions

          • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
          • In a large mixing bowl, blend the butter, sugar, pumpkin pie spice, cinnamon, baking powder, and salt, until smooth and creamy. Mix in the egg and pumpkin puree. Gradually mix in the flour followed by the pumpkin kernels.
          • Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
          • Bake biscotti for 25 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
          • Bake for another 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Set out on stove or counter to cool and dry for several hours.
          • Melt chocolate in microwave or using a double-boiler on the stove. Drizzle chocolate over the ends of the biscotti and set again on parchment to set.
          • Store biscotti in sealed containers at room temperature for days or weeks.

          OM NOM NOM!

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            Bready or Not Original: Pumpkin Cream Cheese Cupcakes

            Posted by on Oct 21, 2020 in Blog, Bready or Not, cheese galore, cupcakes, pumpkin | 0 comments

            Pumpkin pairs with cream cheese in this delicious Pumpkin Cream Cheese Cupcakes.

            Bready or Not Original: Pumpkin Cream Cheese Cupcakes

            No need for extra sugar or frosting on top. These are delicious all on their own!

            Bready or Not Original: Pumpkin Cream Cheese Cupcakes

            It seems that my pumpkin theme most years needs at least one cream cheese and pumpkin pairing. This one fulfills that requirement this year, and in a delicious way.

            Bready or Not Original: Pumpkin Cream Cheese Cupcakes

            These cupcakes are light and airy with a bright flavor of pumpkin and spice, with the cream cheese adding wonderful sweetness.

            Bready or Not Original: Pumpkin Cream Cheese Cupcakes

            This recipe makes two dozen. It’s certainly faster to bake up if you have two pans, but that is by no means required. One pan will do the job.

            One warning about these things: they are so light and airy, it is easy to eat several at once. But because they are pumpkin, that makes them healthy, right? Just, uh, ignore that sugar and oil…

            Bready or Not Original: Pumpkin Cream Cheese Cupcakes

            These light, airy pumpkin cupcakes includes luscious pockets of cream cheese in the middle! Recipe makes 2 dozen.
            Course: Breakfast, Dessert, Snack
            Cuisine: American
            Keyword: cream cheese, cupcake, pumpkin
            Servings: 24 cupcakes
            Author: Beth Cato

            Equipment

            • 1 or 2 cupcake/muffin pans
            • paper cupcake liners

            Ingredients

            Pumpkin batter

            • 15 ounces pumpkin puree
            • 2 cups white sugar
            • 1 cup canola oil
            • 4 eggs room temperature
            • 2 cups all-purpose flour
            • 2 teaspoons baking powder
            • 2 teaspoons ground cinnamon
            • 1 teaspoon baking soda
            • 1/2 teaspoon salt
            • nonstick spray

            Cream cheese filling

            • 8 ounces cream cheese
            • 1/3 cup white sugar
            • 1 egg room temperature

            Instructions

            • Preheat oven at 350-degrees.
            • In a big bowl, beat together pumpkin puree, sugar, and oil. Beat in eggs one at a time.
            • In a small bowl, sift together the flour, baking powder, cinnamon, baking soda, and salt. Gradually blend into the pumpkin mix.
            • In a small microwave-safe bowl, carefully warm the cream cheese a touch, just to make it soft enough to mash. Stir in the white sugar and egg until it is cohesive; it's okay if there are still some small chunks of cream cheese.
            • Place paper liners in the muffin pan (or two pans, if available). Apply nonstick spray in each liner. Add pumpkin to fill each liner about 1/3; a teaspoon scoop is useful for this. Add some dollops of cream cheese into each. Add layers of pumpkin batter to cover.
            • Bake for 20 to 25 minutes, until a middle cupcake passes the toothpick test. Cool in pan for about 10 minutes, then gingerly use two forks to pry out each cupcake to set on a rack to cool more. Place in sealed container in fridge to store.

            OM NOM NOM!

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