chocolate

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: 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: Chewy Coffee-Cocoa Nib Cookies

      Posted by on Sep 9, 2020 in Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not Original: Chewy Coffee-Cocoa Nib Cookies

      Espresso-flavored chocolate chips are a new fad in American grocery stores, and I use them in this original recipe for Chewy Coffee-Cocoa Nib Cookies!

      Bready or Not Original: Chewy Coffee-Cocoa Nib Cookies

      I’ve tried two kinds of espresso chocolate chips. My favorite of the two was Tollhouse, which had a nice, clean coffee flavor that stayed nice and strong in the baked cookies, too.

      Bready or Not Original: Chewy Coffee-Cocoa Nib Cookies

      I also mixed in cocoa nibs. Nibs are VERY strong in flavor, so you don’t need much to add a boost of flavor and crunch.

      Bready or Not Original: Chewy Coffee-Cocoa Nib Cookies

      The flavor in these cookies is up-front when they are fresh from the oven, but after a day, I found the flavors deepened a good deal.

      Bready or Not Original: Chewy Coffee-Cocoa Nib Cookies

      These make for a perfect snack paired with coffee or tea, and remember, they contain some caffeine! Perhaps eat them for breakfast rather than as a midnight snack.

      Bready or Not Original: Chewy Coffee-Cocoa Nib Cookies

      Bready or Not Original: Chewy Coffee-Cocoa Nib Cookies

      Espresso-flavored chocolate chips and cocoa nibs add a fantastic wallop to this original cookie recipe! Note that the dough needs to be chilled for at least a couple of hours prior to baking. Makes about 50 teaspoon-sized cookies.
      Course: Appetizer, Dessert, Snack
      Keyword: chocolate, coffee, cookies
      Author: Beth Cato

      Ingredients

      • 3/4 cup unsalted butter 1 1/2 sticks, softened
      • 1/2 cup light brown sugar packed
      • 1/2 cup white sugar
      • 2 Tablespoons honey
      • 1 large egg room temperature
      • 1 Tablespoon vanilla extract
      • 1 cup bread flour
      • 1 cup all-purpose flour
      • 2 teaspoons cornstarch
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1 cup espresso-flavored chocolate chips Tollhouse recommended
      • 1/3 cup cocoa nibs

      Instructions

      • In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.
      • In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt. Sift together.
      • Slowly stir together the wet ingredients and flour mix until just combined. Sprinkle in the chocolate chips and nibs. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
      • When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
      • Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
      • Store cookies will keep in a sealed container, between waxed paper or parchment layers. Coffee and chocolate flavors will likely deepen after a day,.

      OM NOM NOM!

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        Bready or Not Original: Spiced Maple Macadamia Nut Cookies

        Posted by on Aug 19, 2020 in Blog, Bready or Not, chocolate, cookies, maple, nutty | Comments Off on Bready or Not Original: Spiced Maple Macadamia Nut Cookies

        These Spiced Maple Macadamia Nut Cookies mix maple sweetness and warm spices and chocolate with the wonderful crunch of macadamias. They are perfect for fall–and throughout the year.

        Bready or Not Original: Spiced Maple Macadamia Nut Cookies

        A food processor will be a big help in this recipe. The nuts and chocolate need to be in fine slivers. If the chunks are too big, the sliced cookies won’t be cohesive.

        Bready or Not Original: Spiced Maple Macadamia Nut Cookies

        These are fridge cookies. Form the dough into tube shapes, wrap up well, then stash them in the fridge or freezer. Then thaw, slice, and bake when you need cookies.

        Bready or Not Original: Spiced Maple Macadamia Nut Cookies

        If you do the full batch at once, you’ll likely get a lot of cookies, depending on your tube size and how you slice them. I got about 70 cookies.

        Bready or Not Original: Spiced Maple Macadamia Nut Cookies

        These are perfect cookies to warm up your belly on a cool autumn or winter night (or in Arizona, to make-believe in such a temperature shift).

        Bready or Not Original: Spiced Maple Macadamia Nut Cookies

        Bready or Not Original: Spiced Maple Macadamia Nut Cookies

        These sliced cookies are a delightful blend of sweet maple and warm spices with added nuance from chocolate and crunchy macadamias. Mix up the dough and stash in the fridge or freezer for future baking! Makes about 70 cookies.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: chocolate, cookies, macadamia nuts, maple
        Author: Beth Cato

        Equipment

        • food processor

        Ingredients

        • 1 1/2 cups unsalted butter 3 sticks, room temperature
        • 1/2 cup white sugar
        • 3/4 cup real maple syrup
        • 4 cups all-purpose flour
        • 3 teaspoons ground ginger
        • 3 teaspoons ground cinnamon
        • 1 teaspoon allspice
        • 1/2 teaspoon ground cloves
        • 1 teaspoon salt
        • 1 1/2 teaspoons baking soda
        • 1 cup macadamia nuts
        • 3/4 cup chocolate chips semisweet or dark or mixture
        • 1/3 cup candied ginger finely chopped

        Instructions

        • In a food processor or by knife, finely chop macadamia nuts, followed by the chocolate chips. Set aside. (If these are not in fine pieces, the dough will fall apart when sliced.)
        • In a large bowl, cream together butter and sugar until light and fluffy. Beat in maple syrup.
        • In a separate bowl, stir together the flour, spices, salt, and baking soda. Gradually work this into the creamed mixture. Fold in the nuts, chocolate, and candied ginger until incorporated.
        • Divide dough in half and shape into foot-long logs. Encase in plastic wrap. Chill at least two hours, or freeze for later baking.
        • Preheat oven at 350-degrees. Unwrap log and cut dough into 1/4-inch thick medallions, reshaping with fingers as needed. Place spaced out on parchment-covered cookie sheet.
        • Bake for 10 to 12 minutes, until set with a firm, golden base. Cool on pan for 5 minutes then move to rack to completely cool.
        • Cookies keep for at least 3 days in sealed containers at room temperature.

        OM NOM NOM!

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          Bready or Not Original: Hazelnut Hand Cake [cake mix]

          Posted by on Jul 15, 2020 in Blog, Bready or Not, cake, cake mix, chocolate, nutty | Comments Off on Bready or Not Original: Hazelnut Hand Cake [cake mix]

          Doctor up a basic yellow cake mix box into an amazing Hazelnut Hand Cake!

          Bready or Not Original: Hazelnut Hand Cake [cake mix]

          It’s called hand cake because it’s convenient to eat without a knife and fork. Heck, napkins are optional, if you don’t mind a dropped crumb or two.

          Bready or Not Original: Hazelnut Hand Cake [cake mix]

          This cake has a mild chocolate flavor–milder than that of a typical chocolate cake, from a mix or not. Nutella (or use a store-brand equivalent, as I did) is whipped into the batter, with some extra chocolate chips adding a gentle layer of flavor.

          Bready or Not Original: Hazelnut Hand Cake [cake mix]

          This thing is all about convenience. The cake comes together fast. Bakes fast. Give it some initial time to cool at room temp, then stash it in the fridge, and you can eat it even faster.

          Bready or Not Original: Hazelnut Hand Cake [cake mix]

          The end result is a cake with a soft, high, very moist crumb. The scattered nuts and toffee add extra flavor and crunch.

          Bready or Not Original: Hazelnut Hand Cake [cake mix]

          My husband’s co-workers inhaled this cake. One guy said it was the best Cato treat ever. Considering the goodies that come their way, that is high praise indeed.

          Bready or Not Original: Hazelnut Hand Cake [cake mix]

          No one will know this recipe uses cake mix! The resulting cake is easy to eat from your hand, no knife and fork required, and it embodies a gentler chocolate flavor than your typical chocolate cake.
          Course: Dessert, Snack
          Cuisine: American
          Keyword: cake mix, chocolate, hazelnuts
          Author: Beth Cato

          Equipment

          • 13x9 pan

          Ingredients

          • 1 box yellow cake mix
          • 3 large eggs
          • 2/3 cup water
          • 2/3 cup Nutella or similar hazelnut spread
          • 1/4 cup canola oil or vegetable oil
          • 1/2 cup semisweet chocolate chips
          • 1/2 cup chopped hazelnuts toasted or not
          • 1/2 cup Heath toffee bits
          • confectioners' sugar to dust top, optional

          Instructions

          • Preheat oven at 350-degrees. Line a 13x9-inch pan with foil and apply nonstick spray.
          • In a large bowl, beat together the cake mix, eggs, water, hazelnut spread, and oil for several minutes, until thoroughly combined and no lumps remain. Fold in the chocolate chips, hazelnuts, and toffee bits. Pour batter into prepared pan.
          • Bake for 25 to 30 minutes, until center is no longer jiggly and passes the toothpick test.
          • Cool completely to room temperature; place in fridge to speed process along. Use foil to lift contents onto cutting board. If desired, sprinkle confectioners' sugar over top. Slice into pieces.
          • Store in sealed container(s) at room temperature.

          OM NOM NOM!

             

             

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            Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

            Posted by on May 20, 2020 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier | Comments Off on Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

            These delicious White Chocolate Macadamia Nut Granola Bars are perfect for breakfasts and snacks–and they are packed with protein and gluten-free, too!

            Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

            I love making no-bake batch breakfast recipes in the summer. No need to turn on the oven and heat up my kitchen! Or to fuss with making something every day!

            Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

            This recipe is even better because it is SO GOOD. I made it numerous times to experiment with ingredients and amounts. I prefer it with cashew butter and almond flour as it gives it a very cookie dough taste, but use what you have.

            Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

            To make this gluten-free, be sure to use GF quick oats from a place like Bob’s Red Mill. Also, DON’T use old fashioned/rolled oats. They are too dense. The time I tried that kind, I had to add a lot more nut butter and honey to make the mixture stick together.

            Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

            Make these on the weekend and your breakfasts are ready for the week! Just grab a bar from the fridge, eat, and enjoy!

            Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

            Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

            This recipe comes together fast on the stove top, but requires some prep work. Almond flour can get lumpy and might need to be sifted. Don't use old-fashioned/rolled oats here, as they don't soften enough to adhere with everything else. These bars are great stashed in the fridge, with extra kept in the freezer.
            Course: Breakfast, Snack
            Keyword: bars, chocolate, gluten free, macadamia nuts
            Author: Beth Cato

            Ingredients

            • 2 cups quick oats
            • 1 cup almond flour or oat flour
            • 1/4 cup macadamia nuts chopped
            • 1 cup cashew butter or almond butter
            • 1/2 cup honey
            • 1/2 teaspoon salt
            • 1 teaspoon vanilla extract
            • 1/4 cup white chocolate chips

            Instructions

            • Line a 9x9 or 8x8 square pan with foil and apply nonstick spray. Set aside.
            • In a bowl, measure out the quick oats, almond flour, and macadamia nuts. Also set aside.
            • Place the cashew butter, honey, and salt in a large pot on the stove. Bring the temperature to medium, stirring everything until it is melted and combined. Remove from heat and stir in the vanilla extract.
            • Pour the dry ingredients into the wet and stir until fully incorporated. Dump the mix into the prepared pan. Use a piece of waxed paper and a heavy glass to compress the contents into an even layer. Sprinkle white chocolate chips across the top and quickly press in by hand, as they will soften fast on the warm dough.
            • Set pan in fridge to chill for at least 30 minutes.
            • Use foil to lift square onto a cutting board. Slice into desired sizes. They keep in the fridge, in a sealed container, for as long as a week, and as long as a month in the freezer. If stacking, place wax paper between the layers.

            OM NOM NOM!

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