chocolate

Bready or Not Original: Chewy Coffee-Cocoa Nib Cookies

Posted by on Sep 9, 2020 in Blog, Bready or Not, chocolate, cookies | 0 comments

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 | 0 comments

    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 | 0 comments

      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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          Bready or Not Original: Cranberry Lemon Biscotti

          Posted by on Apr 15, 2020 in Blog, Bready or Not, breakfast, chocolate, cookies, lemon | Comments Off on Bready or Not Original: Cranberry Lemon Biscotti

          This lemon-themed month needs some breakfast food. How about some Cranberry Lemon Biscotti?

          Bready or Not Original: Cranberry Lemon Biscotti

          The lemon here isn’t hardcore. Zest throughout the dough adds freshness, and the dried cranberries are soaked in the juice to rehydrate. This gives the cranberries an especially pleasant zing.

          Bready or Not Original: Cranberry Lemon Biscotti

          For years, I was intimidated by biscotti, but now I enjoy coming up with a couple new recipes a year. Really, the trickiest thing about this is how sticky the dough is when it’s time to shape it.

          Bready or Not Original: Cranberry Lemon Biscotti

          I like the addition of white chocolate drizzle to add a touch more sweetness, but that’s optional.

          Bready or Not Original: Cranberry Lemon Biscotti

          The end result is a biscotti with a bright, sunny flavor that complements plump, tart cranberries, all in crispy, bready form that’s especially good dunked in coffee or tea!

          This recipe is midway through my April of lemon recipes!
          Lemon Sour Cream Bundt Cake
          Glazed Lemon Ginger Bars
          Cranberry Lemon Biscotti [today]
          Cream Cheese Stuffed Lemon Bundt Cake
          Lemon Frangipane

          Bready or Not Original: Cranberry Lemon Biscotti

          This biscotti is full of bright, sunny flavor complemented by plump, tart cranberries. They are especially good dunked in coffee or tea!
          Course: Breakfast, Snack
          Cuisine: Italian
          Keyword: biscotti, chocolate, cookies, lemon
          Author: Beth Cato

          Ingredients

          • 1 lemon
          • 3/4 cup dried cranberries
          • 2 cups all-purpose flour
          • 1 1/4 teaspoon baking powder
          • 1 teaspoon ground cinnamon
          • 1/4 teaspoon salt
          • 2 eggs
          • 3/4 cup white sugar
          • 1/3 cup vegetable oil
          • 1 teaspoon vanilla extract
          • 1 teaspoon lemon extract
          • 4 ounces white chocolate optional, to drizzle on top

          Instructions

          • Preheat oven at 350-degrees. Zest and juice lemon. Set aside zest, and soak cranberries in juice.
          • Line a large baking sheet with parchment paper.
          • In a medium bowl, mix together flour, baking powder, cinnamon, and salt. Set aside.
          • In a large bowl, beat eggs with white sugar. Add oil, vanilla extract, lemon extract, and zest. Gradually mix in the dry ingredients.
          • Drain lemon juice out of cranberries; discard juice. Fold cranberries into dough to equally distribute.
          • 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 for 20 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 20 to 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Biscotti should be golden and somewhat crisp.
          • Let biscotti sit out for anywhere from 30 minutes to several hours so that they can cool off and dry out even more.
          • If adding white chocolate on top, melt chocolate in microwave or on stovetop (keep in mind, white chocolate can burn fast!). Use a fork to drizzle chocolate, or dip an end of each biscotti into the chocolate. Let set again for an hour or so, then pack into sealed bags or plastic containers.
          • Biscotti can keep in sealed containers for as long as a month.

          OM NOM NOM!

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            Bready or Not Original: S’Mores Brownies

            Posted by on Mar 18, 2020 in Blog, Bready or Not, brownies, chocolate | Comments Off on Bready or Not Original: S’Mores Brownies

            Create luscious S’Mores in brownie-bar form with my original recipe for S’Mores Brownies!

            Bready or Not Original: S'Mores Brownies

            I had a jar of marshmallow fluff I wanted to use. I deliberated what to use it for and hit upon S’Mores Brownies, but to my surprise, I didn’t find an existing recipe that used jarred fluff. Time to make my own recipe!

            Bready or Not Original: S'Mores Brownies

            Using regular marshmallows to bake is delicious and all, but you also end up with caramelized, hollow sections. I wanted marshmallows to stay soft and gooey alongside the chocolate crumb. By golly, my idea worked!

            Bready or Not Original: S'Mores Brownies

            This is definitely a brownie for people who love chocolate. I loaded it with chocolate chips, inside and out. The graham cracker crumb and marshmallow complement it in a beautiful way.

            Bready or Not Original: S'Mores Brownies

            This will look messy as a batter. Marshmallow fluff is not the easiest stuff to work with. It’s lumpy and sticky. The good news is, as the pan bakes, the contents will even out. The resulting marble effect make it look as delicious as it tastes.

            Bready or Not Original: S'Mores Brownies

            Store these brownies in a sealed container for days–and they can be frozen for longer, too.

            Bready or Not Original: S'Mores Brownies

            This Bready or Not Original recipe melds jarred marshmallow fluff and graham cracker crumbs into brownies, creating luscious, portable S'Mores!
            Course: Dessert, Snack
            Cuisine: American
            Keyword: brownies, chocolate, marshmallow
            Author: Beth Cato

            Ingredients

            • 1/4 cup unsalted butter half cube
            • 2 cups semisweet chocolate chips divided
            • 1/2 cup white sugar
            • 2 eggs room temperature
            • 2/3 cup all-purpose flour
            • 1/2 teaspoon baking powder
            • 1/4 teaspoon salt
            • 7 ounces marshmallow fluff one jar
            • 1/2 cup graham cracker crumbs

            Instructions

            • Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with heavy foil and apply butter or nonstick spray.
            • In a microwave safe bowl, heat the butter and 1 cup of chocolate chips in brief bursts until fully melted and smooth; watch it carefully and stir well between each burst. Stir in the white sugar, followed by eggs, flour, baking powder, and salt.
            • Pour half the chocolate batter into the ready pan and spread into an even layer. Add small dollops of the marshmallow fluff across the top; it will be gloppy and sticky, so don't worry about getting it even.
            • Sprinkle graham cracker crumbs over the fluff and batter. Drop dollops of the rest of the chocolate batter on top along with the remaining 1 cup chocolate chips. Even out a bit, then use a butter knife or narrow spatula to swirl the layers together for a marbled effect. It may be mountainous in some areas but it will even out as it bakes.
            • Bake until the top is crinkled and edges are pulling away from the sides of the pan, about 25 to 30 minutes. Let cool at room temperature for an hour, then stash in the fridge for another few hours to completely cool.
            • Use the foil to lift the contents onto a cutting board to slice into bars. Store in a sealed container in fridge, waxed paper between stacked layers to prevent sticking. Keeps for up to three days, or freeze for later enjoyment.

            OM NOM NOM!

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