blondies

Bready or Not Original: Cherry Almond Bars

Posted by on Nov 16, 2022 in Blog, blondies, Bready or Not, cookies | 0 comments

These Cherry Almond Bars are fast to make and are a delicious, seasonally-colorful treat.

Bready or Not Original: Cherry Almond Bars

This recipe is a great way to use up fruit cake mix in a way that does NOT involve fruit cake. Here, I used a combination of red and green cherries with pineapple bits, but you could use all kinds of mixes.

Bready or Not Original: Cherry Almond Bars

The crust here is both chewy and crisp. The top is sheer candy, really, which goes so well with the pastry base.

Bready or Not Original: Cherry Almond Bars

This is a great treat for a cookie exchange or to set out on a holiday display!

Bready or Not Original: Cherry Almond Bars

Fruit cake filling isn’t just for fruit cake! Use it to make these beautifully-colorful thin, crispy bars that are perfect for holiday trays.
Course: Dessert, Snack
Author: Beth Cato

Equipment

  • jelly roll pan (15x10x1-inches)
  • aluminum foil

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar packed
  • 1 cup unsalted butter cold
  • 1 cup golden raisins
  • 8 ounces fruit cake mix chopped
  • 1 cup sliced almonds
  • 14 ounces sweetened condensed milk

Instructions

  • Preheat oven at 325-degres. Line jelly roll pan with a wide strip of aluminum foil. Add nonstick spray all over.
  • In a large bowl, combine flour and brown sugar. Cut in the butter and mash until it is crumbly. Press the mix into the prepared pan. Bake for about 18 minutes, until browned.
  • In the same bowl, place the raisins, fruit cake filling, almonds, and sweetened condensed milk. Stir to coat everything. Dollop the mix all over the crust; it’s too thick to spread, so distribute as evenly as possible. Bake for 25 to 30 minutes, until golden brown.
  • Let cool at least an hour. Slice into bars. Store in a sealed container.

OM NOM NOM!

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    Bready or Not: Browned Butter Lamington Blondies

    Posted by on Oct 12, 2022 in Blog, blondies, Bready or Not, chocolate, cookies | 0 comments

    These  Browned Butter Lamington Blondies are rich and indulgent, all chewy, chocolaty and good.

    Bready or Not: Browned Butter Lamington Blondies

    A lamington is an Australian dessert wherein pieces of sponge cake are rolled in chocolate and coconut. I haven’t gotten to try the real thing, but I can vouch for the fact that this home-baked version is delicious.

    Bready or Not: Browned Butter Lamington Blondies

    You start out with a blondie base that is rich on its own, with bountiful butter, brown sugar, vanilla, and eggs. Then you go even more ultra by adding an ooey-gooey chocolate and coconut-laden topping.

    Bready or Not: Browned Butter Lamington Blondies

    The original version of the recipe, in the Bake from Scratch May/June 2019 issue, proposed this Lamington version as a modification for a standard Blondie recipe. I rewrote it to streamline the process and change out some ingredients. Like… this doesn’t need sweetened coconut. It’s already sweet enough!

    As I live in Arizona and have a warm kitchen, I found it essential to chill these bars so that they could be sliced up. I stored them in the fridge afterward as well, but if you’re in a cooler area, that likely isn’t needed.

    Bready or Not: Browned Butter Lamington Blondies

    These rich, indulgent blondies are a fun twist on Australian Lamingtons. Make them to share with a crowd–these are dangerously good and oh-so-sweet!
    Course: Dessert, Snack
    Cuisine: Australian
    Keyword: bars, chocolate, coconut
    Author: Beth Cato

    Equipment

    • 13×9 pan
    • uneven spatula

    Ingredients

    Blondie Base

    • 1 1/2 cups unsalted butter 3 sticks
    • 3 cups light brown sugar packed
    • 2 teaspoons baking powder
    • 1 teaspoon kosher salt
    • 4 large eggs room temperature
    • 1 Tablespoon vanilla extract
    • 3 cups all-purpose flour

    Topping

    • 1 cup unsweetened flaked coconut
    • 1 cup bittersweet chocolate chips
    • 14- ounces sweetened condensed milk

    Instructions

    • In a medium saucepan, melt butter over medium heat, stirring often until butter turns golden-brown with a nutty aroma, about 5 to 10 minutes. Pour into a small bowl to let stand at room temperature while the next steps are prepared.
    • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
    • In a large bowl, beat together the brown sugar, baking powder, and salt. Beat in the browned butter. Add eggs one at a time, scraping bowl after each addition. Add vanilla extract. Fold in flour until just combined. Pour into prepared pan, evening out with an uneven spatula.
    • Bake for 30 minutes. Middle needs to be set or the toppings will sink. Once that is done, no need to cool the base layer–remove the pan from the oven and sprinkle coconut over the top followed by the chocolate chips. Pour the sweetened condensed milk all over both.
    • Place pan back in oven to bake for 20 to 25 minutes, until middle is molten. Let cool for a while at room temperature, then place in fridge to completely set and chill.
    • Use foil to lift contents onto a cutting board. Slice. Store individually wrapped-up or in a sealed container at room temperature or in the fridge for up to 3 days.

    OM NOM NOM!

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      Bready or Not Original: Fruity Pastry Bars

      Posted by on Sep 21, 2022 in Blog, blondies, Bready or Not, breakfast, cookies, nutty | 0 comments

      These Fruity Pastry Bars are the perfect treat for a crowd. This recipe makes a nice big pan to share with others!

      Bready or Not Original: Fruity Pastry Bars

      When I make bars like this, I’m always worried about how crumbly they will be. I can report that, at least for me, these were surprisingly durable bars that could even be held in the hand when eating. They barely crumbled when they were cut.

      Bready or Not Original: Fruity Pastry Bars

      I love how they can be customized, too. You can use all sorts of berry preserves; these pictures depict Bonne Maman Cherry Preserves. The rich, bold flavor is lovely with the buttery crust, while the nuts add a great textural contrast. Of course, you could substitute different nuts like sliced almonds, or omit them entirely.

      Bready or Not Original: Fruity Pastry Bars

      Bready or Not Original: Fruity Pastry Bars

      This Fruity Pastry Bars balance bold fruit flavors with a dense, buttery crust. This recipe makes a big batch!
      Course: Breakfast, Dessert, Snack
      Keyword: bars, cherries, walnuts
      Author: Beth Cato

      Equipment

      • jelly roll pan
      • aluminum foil
      • nonstick spray

      Ingredients

      Bars

      • 1 1/2 cup unsalted butter (3 sticks) room temperature
      • 1 1/4 cups white sugar
      • 2 large eggs room temperature
      • 1 teaspoon vanilla extract
      • 1 teaspoon salt
      • 3 1/2 cups all-purpose flour

      Topping

      • 12 to 13 ounces fruit preserves such as strawberry, cherry, or raspberry
      • 1 cup chopped walnuts
      • 1/4 cup quick oats

      Instructions

      • Line a jelly roll pan with a large piece of aluminum foil. Apply nonstick spray or butter. Preheat oven at 350-degrees.
      • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs and vanilla. Gradually mix in the flour and the salt. Batter will be very thick. Grease a hand and use that to pat down about 3/4 of the dough into the bottom of the pan.
      • Wash hands. Spread preserves over the dough. Sprinkle the walnuts over the top. Add quick oats to the reserved dough. Place small handfuls of dough spaced out over the top.
      • Bake for about 35 minutes, until top is set and doesn’t jiggle in middle. Cool completely, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container. Bars can also be frozen for later enjoyment.

      OM NOM NOM!

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        Bready or Not Original: Peach-Almond Bars

        Posted by on Aug 17, 2022 in Blog, blondies, Bready or Not, breakfast, cookies, nutty | Comments Off on Bready or Not Original: Peach-Almond Bars

        These Peach-Almond Bars are peachy-keen, if you ask me! They aren’t super sweet and they really let the flavors of the fruit shine through.

        Bready or Not Original: Peach-Almond Bars

        I don’t do a lot with peaches because I live in Arizona and the peaches available here are not the best. There are a lot of things I miss about Central California, and the fresh fruit is a big one. (Oh, don’t start my yearning for strawberries…)

        Bready or Not Original: Peach-Almond Bars

        The good news is, you don’t need ripe or especially sweet peaches for this recipe because you add a touch of sugar and cook down the fruit. Lyle’s Golden Syrup is a British ingredient that can be found in the import section of a lot of grocery stores; there is no exact American substitute, but a mix of half light corn syrup and half honey is one I have seen in recipes more than once.

        Bready or Not Original: Peach-Almond Bars

        These bars are a pleasant mix of softness, crispness, peachiness, and crunchy almonds. Not only would they make for a good dessert or snack, but a fine breakfast as well.

        Bready or Not Original: Peach-Almond Bars

        These bars bring out the best in peaches without being hardcore sweet.
        Course: Breakfast, Dessert, Snack
        Keyword: almond, bars, peaches
        Author: Beth Cato

        Equipment

        • 9×13 pan
        • aluminum foil
        • nonstick spray

        Ingredients

        Peaches

        • 6 small peaches about 4 cups, peeled and chopped
        • 1/4 cup water
        • 1/4 cup Lyle’s Golden Syrup
        • 1 Tablespoon corn starch

        Bars

        • 2 cups all-purpose flour
        • 1 cup almond flour sifted to remove lumps
        • 1 cup confectioners’ sugar
        • 1 teaspoon baking powder
        • 1/2 teaspoon salt
        • 2 sticks unsalted butter (1 cup) room temperature
        • 2 Tablespoons sliced almonds

        Instructions

        • Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply baking spray
        • In a medium saucepan, cook the peaches, water, and golden syrup about 15 minutes at a simmer, until peaches are soft. Add corn starch and stir well to bring the liquid together. Let set a few minutes to gel.
        • In a mixing bowl, combine flour, almond flour, confectioners’ sugar, baking powder, and salt. Beat in the butter until it forms a lumpy dough.
        • Press about 2/3 of dough into the prepared pan. Use a piece of waxed paper and a heavy glass to really compress it. Spread the peach mixture on top. Add clumps of the remaining dough to sporadically cover. Sprinkle almonds on top.
        • Bake for about 40 minutes, until middle is set, not jiggly, with a golden brown crust across the top. Cool completely, speeding the process in the fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a covered container, with waxed paper between the layers or with bars individually wrapped.

        OM NOM NOM!

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          Bready or Not Original: Snickerdoodle Blondies (Redux)

          Posted by on Apr 20, 2022 in Blog, blondies, Bready or Not, cookies | Comments Off on Bready or Not Original: Snickerdoodle Blondies (Redux)

          I first shared this recipe for Snickerdoodle Blondies back in 2015, so it’s time for a re-bake and repost, with shiny new pictures of these delicious things!

          Bready or Not Original: Snickerdoodle Blondies (Redux)

          These are thick, soft, and chewy bars, packed with snickerdoodle flavor. The top is crowed with cinnamon and sugar.

          Bready or Not Original: Snickerdoodle Blondies (Redux)

          Oh yes, and through the tender crumb are sporadic caramel chips–or cinnamon chips. This recipe is fantastic using either, or both. They add extra oomph without being overkill.

          Bready or Not Original: Snickerdoodle Blondies (Redux)

          The recipe makes a big 9×13 pan, so this is a good recipe to feed a crowd!

          Bready or Not Original: Snickerdoodle Blondies (Redux)

          Bready or Not Original: Snickerdoodle Blondies (Redux)

          These soft, chewy Snickerdoodle Blondies are everything a person loves about Snickerdoodles, in deluxe form!
          Course: Dessert, Snack
          Cuisine: American
          Keyword: bars, snickerdoodle
          Author: Beth Cato

          Equipment

          • 9×13 pan
          • aluminum foil

          Ingredients

          Blondies

          • 1 cup unsalted butter (2 sticks) room temperature
          • 2 cups brown sugar packed
          • 1 Tablespoon vanilla extract
          • 2 large eggs room temperature
          • 2 2/3 cups all-purpose flour
          • 1 teaspoon kosher salt
          • 1/2 tsp cream of tartar
          • 1 teaspoon ground cinnamon
          • 2 teaspoons baking powder
          • 10 ounces caramel chips or cinnamon chips

          Topping

          • 2 Tablespoons white sugar
          • 2 teaspoons ground cinnamon

          Instructions

          • Prepare a 9×13 pan by lining it with aluminum foil and applying nonstick spray. Preheat oven at 350-degrees.
          • In a large bowl, cream together the butter, brown sugar, and vanilla extract. Add the eggs one at a time.
          • In a separate bowl, sift together the flour, salt, cream of tartar, cinnamon, and baking powder. Gradually add the dry mix into the wet bowl. Once everything is mixed, add the bag of caramel or cinnamon chips.
          • Evenly spread the dough into the prepared pan. In a small bowl, mix the sugar and cinnamon. Sprinkle the mix over the dough.
          • Bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. Cool completely. Use the foil to lift out the contents and cut into bars. Store at room temperature. They will keep well for a few days if kept sealed.

          OM NOM NOM!

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            Bready or Not Original: Oatmeal Chocolate Chip Cookie Bars

            Posted by on Mar 30, 2022 in biscoff spread, Blog, blondies, Bready or Not, chocolate | Comments Off on Bready or Not Original: Oatmeal Chocolate Chip Cookie Bars

            These Oatmeal Chocolate Chip Cookie Bars are a delicious new twist on classic ingredients. They are incredibly thick, chewy, and indulgent, the kind of treat that makes a person want to continue nibbling away.

            Oatmeal Chocolate Chip Cookie Bars

            A big part of the deliciousness is the use of cookie butter. This is, essentially, pureed spice cookies with oil to form a peanut butter-like consistency, and they are indeed a perfect substitute for nut butters in most any recipe. The major brands are Biscoff Cookie Butter (carried at many major grocery chains in America) and Speculoos at Trader Joe’s.

            Oatmeal Chocolate Chip Cookie Bars

            Cookie butter enhances the inherent cookie dough flavor in any baked cookie/bar recipe. It’s also a delight to eat straight from the jar!

            Oatmeal Chocolate Chip Cookie Bars

            Add white chocolate chips and a generous amount of sugar and oats to that, and you really have a great combo.

            Oatmeal Chocolate Chip Cookie Bars

            These bars can be a little messy, but that’s okay. Every crumb is delicious!

            Oatmeal Chocolate Chip Cookie Bars

            Modified greatly from Bake from Scratch Magazine Sept/Oct 2018.

            Bready or Not Original: Oatmeal Chocolate Chip Cookie Bars

            These chewy, slightly crumbly bars are packed with cookie butter, oats, and chocolate, the kind of stuff that will delight kids and adults alike!
            Course: Dessert, Snack
            Cuisine: American
            Keyword: bars, chocolate, cookie butter, oats
            Author: Beth Cato

            Equipment

            • 9×13 pan
            • offset spatula

            Ingredients

            • 1 cup unsalted butter 2 sticks room temperature
            • 1 cup light brown sugar firmly packed
            • 1/2 cup white sugar
            • 1 cup creamy cookie butter
            • 2 large eggs room temperature
            • 2 teaspoons vanilla extract
            • 2 cups all-purpose flour
            • 2 1/4 cups old-fashioned oats divided
            • 1 teaspoon kosher salt
            • 1 teaspoon baking soda
            • 1 teaspoon baking powder
            • 8 ounces white chocolate chips divided

            Instructions

            • Preheat oven at 350-degrees. Line a 13×9 pan with a long piece of foil. Apple nonstick spray or grease with extra butter.
            • In a big bowl, beat together butter and sugars until they are light and fluffy. Add the cookie butter followed by the eggs and vanilla, scraping the bowl a few times to make sure everything is incorporated.
            • In another bowl, stir together the flour, 2 cups of the oats, salt, baking soda, and baking powder. Gradually mix the dry ingredients into the butter mix. Using an offset spatula, spread half the batter into the prepared pan. Dough will be thick and somewhat sticky. Sprinkle half of the chocolate over the top. Dollop on the rest of the dough, spreading into an even later again. Sprinkle on the rest of the white chocolate chips along with the remaining 1/4 cup of oats.
            • Bake for 27 to 35 minutes. The middle should be set, not jiggly, and pass the toothpick test. Cool completely at room temperature and then the fridge (the bars will be firmer and less messy to slice if they are chilled).
            • Use the foil to lift contents onto a cutting board. Slice into pieces. Store in a sealed container for up to 5 days.

            OM NOM NOM!

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