british

Bready or Not: Gingerbread Chocolate Chip Cookies

Posted by on Jan 5, 2022 in Blog, Bready or Not, british, chocolate, cookies | 0 comments

Let’s start the year right with these Gingerbread Chocolate Chip Cookies!

Bready or Not: Gingerbread Chocolate Chip Cookies

These things are soft and chewy, the coarse sugar providing a sweet, crunchy crust. Plus, you get chocolate mixed throughout, which provides a lovely contrast to the spicy gingerbread.

Bready or Not: Gingerbread Chocolate Chip Cookies

I’ve noticed that it’s a very British thing to do at least part of a gingerbread recipe on the stovetop. It definitely creates a different, richer flavor that the standard American recipe that mixes everything in a bowl.

Bready or Not: Gingerbread Chocolate Chip Cookies

You’ll notice this recipe includes a lot of fresh ginger. In the past, I’ve kept ‘fresh’ ginger around by buying a hunk, using a vegetable peeler to take off the outside, then freezing the interior in pieces. You can then grate it straight from the freezer. I think I learned about this technique from a food magazine ages ago.

Bready or Not: Gingerbread Chocolate Chip Cookies

The original of this recipe is from a food magazine, too–Bake from Scratch Holiday Cookies 2019, this recipe by Edd Kimber. My version is modified a great deal. I do recommend seeking out this issue, though, as it has a LOT of great recipes.

Bready or Not: Gingerbread Chocolate Chip Cookies

These cookies have complex ginger and spice flavors, perfect for the holidays and year-round! Note that the preparation is done in stages over a few hours–these aren’t quick fix cookies. Makes about 42 tablespoon-sized cookies.
Course: Dessert, Snack
Cuisine: British
Keyword: chocolate, cookies, gingerbread
Author: Beth Cato

Equipment

  • large saucepan
  • tablespoon scoop
  • parchment paper

Ingredients

  • 1 cup light brown sugar packed
  • 1 cup unsalted butter 2 sticks, softened
  • 1/2 cup unsulphured molasses
  • 2 large eggs room temperature
  • 4 cups all-purpose flour
  • 2 Tablespoons fresh ginger
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 10.5 ounces chocolate chips dark, semisweet, or a mix
  • 3/4 cup turbinado sugar

Instructions

  • In a large saucepan on medium-heat, stir together brown sugar, butter, and molasses until the butter is melted and everything is mixed. Remove from heat to cool for 30 minutes.
  • Whisk eggs into the cooled mixture.
  • In a big bowl, combined flour, fresh ginger, baking soda, baking powder, cinnamon, ground ginger, salt, and nutmeg. Pour in the sugar from the saucepan, stirring until just combined. Fold in the chocolate.
  • Encase dough in plastic wrap and refrigerate for at least 2 hours.
  • Pull out dough to soften slightly, about 10 or 15 minutes. Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
  • Measure out the turbinado sugar into a small bowl. Use a tablespoon scoop to dole our dough, rolling each ball in sugar before setting spaced-out on baking sheet.
  • Bake for 12 to 14 minutes, until cookies are set. Cool on pan for 5 minutes before transferring them to a cooling rack.
  • Store in an airtight container at room temperature. Cookies keep for at least 3 days.

OM NOM NOM!

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    Bready or Not Original: Marmalade Pecan Bread

    Posted by on Jun 2, 2021 in Blog, Bready or Not, breakfast, british, quick bread | Comments Off on Bready or Not Original: Marmalade Pecan Bread

    Orange marmalade is delicious stuff atop an English muffin or toast, and it’s also amazing incorporated into this Marmalade Pecan Bread.

    Bready or Not Original: Marmalade Pecan Bread

    If your jar is large enough, you can use some marmalade in the glaze, too–but worry not if your jar is smaller. Just use orange juice instead!

    Bready or Not Original: Marmalade Pecan Bread

    This bread has a tender, delicious crumb. You get some orange in every bite, and the pecans pieces add a great crunch for contrast.

    Bready or Not Original: Marmalade Pecan Bread

    This is ideal for a breakfast or brunch, but really, it would be a nice bedtime snack, too. Something cozy, delicious, and a touch sweet.

    Bready or Not Original: Marmalade Pecan Bread

    I cut the bread into slices and found it froze and thawed well, too. A tiny bit of glaze stuck to the plastic wrap, but it wasn’t that bad at all.

    Bready or Not Original: Marmalade Pecan Bread

    Modified from Taste of Home Church Potluck 2015.

    Bready or Not Original: Marmalade Pecan Bread

    The vibrant, citrusy bread is infused with a jar of orange marmalade! Pecans add a lovely crunch throughout. This is a great breakfast or brunch treat.
    Course: Breakfast, Snack
    Cuisine: American, British
    Keyword: citrus, pecans, quick bread
    Author: Beth Cato

    Equipment

    • 9x5 loaf pan
    • parchment paper

    Ingredients

    • 12 ounce orange marmalade jar or a 10oz jar with a modified glaze
    • 1/2 cup unsalted butter 1 stick, softened
    • 1/2 cup brown sugar packed
    • 2 eggs room temperature
    • 2 2/3 cups all-purpose flour
    • 3 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 1/3 cup orange juice plus more, if needed for glaze
    • 1/2 cup pecans chopped
    • 1/2 cup confectioners' sugar

    Instructions

    • Preheat oven at 350-degrees. Cut a piece of parchment to fit long-ways in the loaf pan, extending up either side. Grease the pan, place the paper inside, then grease again. Set aside.
    • If using a 12 ounce jar of marmalade, measure out two ounces to set aside.
    • In a large bowl, beat together butter and brown sugar until blended. Add eggs, one at a time. Gradually mix in the 10 ounces of marmalade.
    • In a separate bowl, mix together flour, baking powder, cinnamon, and salt.
    • Slowly beat the dry ingredients into the wet, until just combined. Fold in the pecans.
    • Pour batter into the loaf pan. Bake for 45 minutes; check on bread, and cover with foil if it is becoming too browned on top. Continue baking for another 15 to 20 minutes (that is 60 to 65 minutes total), until the very middle passes the toothpick test. Let rest in pan for about 10 minutes, then use the parchment sling to pull the bread out to set on a cooling rack.
    • After the bread cools completely, mix together the remaining marmalade and the confectioners' sugar to form a thick glaze; alternatively, if a smaller jar was used, add orange juice by teaspoons into the sugar until a thick glaze is formed.
    • Let set for 20 minutes before slicing in. Store at room temperature in a sealed beg or plastic wrap. Bread can also be sliced and frozen for later enjoyment.

    OM NOM NOM!

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      Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

      Posted by on Mar 17, 2021 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | Comments Off on Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

      This is a pie like none I have made before: like a gigantic chewy oatmeal cookie with a spiced crust, embodied with a refreshing zing of whiskey.

      Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

      This Honey Oat Pie in a Cinnamon Pie Crust will blow your mind in the best of ways. Texture wise, it is moist and chewy without being soggy (be sure to use old-fashioned/rolled oats!).

      Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

      Flavor-wise, you taste the toasted oats, a wonderful mix of warm spices, and the freshness of the whiskey. There’s only a tablespoon and a half in there but the flavor of the whiskey still comes through.

      Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

      I used Jameson Irish Whiskey, in keeping with the origins of the original version of the recipe: the July/August issue of Bake from Scratch Magazine, my favorite food magazine these days.

      Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

      I imagine you can omit the whiskey from the recipe without it being detrimental to the taste or texture, but I haven’t tried that myself.

      This is a great pie to have for breakfast (the alcohol’s effect burns off in baking), or snack, or dessert.

      Bready or Not: Cinnamon Pie Crust

      This basic pie crust comes together quickly and would complement many sweet pie recipes. Mix up, chill the dough for at least an hour (or freeze for much later), and you can form the crust and go from there! This makes enough dough for ONE pie shell. Modified from Bake from Scratch Ireland Issue July/August 2020.
      Course: Breakfast, Dessert
      Cuisine: American
      Keyword: pie
      Author: Beth Cato

      Equipment

      • food processor
      • pie plate
      • plastic wrap

      Ingredients

      • 1 1/2 cups all-purpose flour
      • 1 1/2 Tablespoons white sugar
      • 1 teaspoon kosher salt
      • 1 1/2 teaspoons ground cinnamon
      • 1/2 cup unsalted butter 1 stick, cold, cut into chunks
      • 3 Tablespoons ice water plus more if needed

      Instructions

      • In a large food processor, pulse together the flour, sugar, salt, and cinnamon. Add the butter pieces. Pulse until they are almond-sized, then add the ice water. Pulse until mixture can form a ball, adding a touch more water if needed to make it cohesive.
      • Turn out dough onto a lightly floured surface. Gently knead to shape into a disk. Tightly encase in plastic wrap and let chill in fridge for at least an hour, or up to a few days. Dough can also be frozen for up to two months.

      OM NOM NOM!

        Bready or Not: Honey Oat Pie

        This rich and chewy nut-free pie is like an oversize oatmeal cookie with a pleasant zing of whiskey. That’s right, whiskey. Modified from Bake from Scratch Ireland Issue July/August 2020.
        Course: Breakfast, Dessert, Snack
        Cuisine: American, irish
        Keyword: alcohol, oats, pie
        Author: Beth Cato

        Equipment

        • pie plate
        • parchment paper
        • pie weights

        Ingredients

        • single-layer pie crust
        • 1 1/3 cups old-fashioned oats also called rolled oats
        • 2/3 cup brown sugar packed
        • 1 1/4 teaspoons kosher salt
        • 1/4 teaspoon ground ginger
        • 1/8 teaspoon ground nutmeg
        • 1/2 cup light corn syrup
        • 6 Tablespoons unsalted butter melted
        • 1/3 cup honey
        • 1 1/2 Tablespoons Irish whiskey such as Jameson
        • 2 teaspoons vanilla extract
        • 4 large eggs room temperature

        Instructions

        • Preheat oven at 400-degrees

        Prepare pie crust

        • Let pie dough soften at room temperature for 10 to 15 minutes. Lightly flour a surface and roll out dough to a 12-inch circle and transfer it to a 9-inch pie plate. Press into plate to shape, crimping edges as desired. Freeze crust until firm, about 15 minutes.
        • Drape a large piece of parchment paper over pie crust. Fill to the top with pie weights.
        • Bake crust until edges are turning golden, about 10 to 15 minutes. Carefully remove weights and parchment paper.
        • Bake crust an additional 10 minutes to set. Cover the edges with foil if it is getting brown too quickly. Set aside on rack to cool while the filling is assembled.

        Prepare filling

        • Reduce oven temperature to 350-degrees.
        • Line a rimmed baking pan with parchment paper. Place oats in pan.
        • Bake them until they are lightly toasted, about 10 minutes, giving them a stir or two during. Set them aside to cool.
        • Lower oven temperature again, this time to 325-degrees. Move the oven rack to the lower third of the oven.
        • In a big bowl, mix together the brown sugar, salt, ginger, and nutmeg. Add the corn syrup, melted butter, honey, whiskey and vanilla, making sure to scrape the bottom of the bowl. Add eggs one at a time, stirring well after each addition, and end by incorporating the oats until they are coated. Pour everything into the parbaked crust.
        • Bake until the filling is set and slightly puffed, about 40 minutes. Check on the pie about halfway and cover the edges the foil if they are getting too brown. The done pie will register at 200-degrees if checked with an instant thermometer.
        • Let pie cool completely on rack before slicing in. Store covered by foil in the fridge or at room temperature. Keeps for several days.

        OM NOM NOM!

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          Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

          Posted by on Feb 3, 2021 in Blog, Bready or Not, british, chocolate, cookies | Comments Off on Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

          A classic shortbread gets deeper coffee flavors in this new take featuring cocoa nibs.

          Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

          Cocoa nibs are strong stuff. You don’t need a lot to add some oomph. Here, two tablespoons is enough to do the trick.

          Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

          Use whatever chocolate chips you have around for this recipe. Going dark will be a closer match for the nibs. Therefore, I prefer semisweet or milk chocolate, or a combination thereof.

          Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

          The resulting shortbread is firm enough to hold up when it is cut into finger-sized pieces, but it is wonderfully soft and chewy to eat.

          Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

          Eat this for a snack or dessert, or do the proper UK thing and serve it with some hot tea!

          Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

          Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

          This recipe creates a small pan of delicious chocolate chip shortbread with a boost from cocoa nibs.
          Course: Dessert, Snack
          Cuisine: British, Scottish
          Keyword: chocolate, cocoa nibs, cookies
          Author: Beth Cato

          Equipment

          • 9×9 pan

          Ingredients

          • 1 cup unsalted butter 2 sticks, room temperature
          • 1 teaspoon vanilla extract
          • 1/4 teaspoon salt
          • 3/4 cup confectioners’ sugar
          • 2 cups all-purpose flour
          • 3/4 cup chocolate chips
          • 2 Tablespoons cocoa nibs

          Instructions

          • Preheat oven at 350-degrees. Line a 9×9 pan with foil and apply nonstick spray.
          • In a big bowl, beat butter, vanilla, and salt until it is smooth and creamy. Slowly beat in the confectioners’ sugar followed by the flour. Fold in the chocolate chips and cocoa nibs.
          • Dump dough into the prepared pan. Lightly flour hands and pat dough flat and smooth. Score through the dough with a floured knife to make rectangular wedges, then prick surface all over with a floured fork.
          • Bake for 30 to 33 minutes, until shortbread is set and the edges are browned. Let set in pan for 20 minutes, then use the foil to lift contents onto a rack to completely cool. Move them to a cutting board and slice into pieces along original score marks.
          • Store in a sealed container at room temperature.

          OM NOM NOM!

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            Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

            Posted by on Dec 23, 2020 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | Comments Off on Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

            Yorkshire puddings are what many Americans also know of as popovers–light, airy, crisp sponges perfect to eat with a roast and gravy!

            Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

            This recipe is for a small batch of puds. Since they are so airy (if they rise right), the six puddings of this recipe are perfect for two or three people.

            Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

            Cheese makes everything better, of course. I used Dubliner Irish Cheddar, as it is available at my nearest Costcos for a good price.

            Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

            Use a good quality cheddar here to really take these puddings to the next level.

            Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

            Modified from Bake from Scratch Magazine.

            Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

            These cheesy Yorkshire puds are perfect to serve with a holiday roast and gravy! Unlike many recipes, this makes a small batch of six puddings, enough for 2 or 3 people. These are light, airy, and oh-so-cheesy. Use the best cheddar you can find–you'll be able to taste the difference.
            Course: Side Dish
            Cuisine: British
            Keyword: cheese, quick bread
            Servings: 2
            Author: Beth Cato

            Equipment

            • metal muffin pan
            • blender

            Ingredients

            • 3/4 cup milk or half & half
            • 2 large eggs room temperature
            • 3 Tablespoons unsalted butter melted, divided
            • 3/4 cup all-purpose flour
            • 1/2 teaspoon kosher salt
            • 1/4 cup quality cheddar cheese (25 grams), freshly grated
            • 1 1/2 Tablespoons fresh chives chopped, plus more for garnish

            Instructions

            • Preheat oven at 425-degrees.
            • In the container of a blender, place milk, eggs, 1 tablespoon melted butter, flour, and salt; process just until smooth. Let rest for 10 minutes.
            • In a small bowl, toss together grated cheese and chives.
            • Place a 12-cup muffin pan in oven for 5 minutes to preheat.
            • Remove muffin pan from oven, and quickly spoon the remaining 2 tablespoons melted butter into the 6 muffin cups that are being used. Return pan to oven for 2 minutes.
            • Remove pan from oven. Working fast, spoon or pour batter into buttered muffin cups, dividing as evenly as possible. Top each with a spoonful of cheese mixture.
            • Bake until puffed and golden brown, 15 to 18 minutes. Garnish with more chives, if desired. Serve immediately. Yorkshires are best fresh as they deflate after baking.

            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 | Comments Off on Bready or Not Original: English Toffee

              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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