cookies

Bready or Not Original: Pumpkin Spice Espresso Cookies

Posted by on Oct 14, 2020 in apples, Blog, Bready or Not, cookies, pumpkin | 0 comments

These Pumpkin Spice Espresso Cookies look a perfect autumnal orange and taste like fall, too–with an added kick of espresso.

Bready or Not Original: Pumpkin Spice Espresso Cookies

I love pumpkin recipes that use a whole can of puree. No messing with leftovers, y’know? This recipe will use a full 15-ounce can!

Bready or Not Original: Pumpkin Spice Espresso Cookies

The pumpkin flavor comes through in the baked cookies, too, along with warm spices and coffee.

Expect a texture that is light and cakey in the mouth, and slightly tacky to the fingertips. That’s pretty common with pumpkin cookies–or ones with applesauce, and this recipe includes both.

Bready or Not Original: Pumpkin Spice Espresso Cookies

I stored these cookies in the fridge because I live in Arizona and my kitchen is warm through fall, but these should keep fine at room temperature elsewhere.

Bready or Not Original: Pumpkin Spice Espresso Cookies

The recipe does make about 50 cookies, but as light and delicious as they are, they might not last that long at all.

Bready or Not Original: Pumpkin Spice Espresso Cookies

These pumpkin-packed cookies are soft and chewy, with a lovely crust of coarse sugar on top. Makes about 50 tablespoon-sized cookies.
Course: Dessert, Snack
Cuisine: American
Keyword: cookies, pumpkin
Servings: 50 cookies
Author: Beth Cato

Equipment

  • tablespoon cookie scoop
  • parchment paper
  • waxed paper

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 15 ounces pure pumpkin puree
  • 2 cups light brown sugar packed
  • 1/4 cup unsalted butter (4 Tablespoons) room temperature
  • 1/2 cup applesauce
  • 2 Tablespoons half & half or milk
  • 1 Tablespoon pumpkin pie spice
  • 2 teaspoons espresso powder
  • 2 teaspoons vanilla extract
  • turbinado sugar for top

Instructions

  • Preheat oven at 375-degrees. Line large cookie sheets with parchment paper.
  • In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat together the eggs, pumpkin, brown sugar, butter, and applesauce. Add the half & half, pumpkin pie spice, espresso powder, and vanilla, until well combined. Gradually mix in the dry ingredients.
  • Use a tablespoon scoop to dollop dough onto the parchment paper, spacing out to allow for slight spread. Sprinkle turbinado sugar over the tops.
  • Bake for 9 to 11 minutes, until the tops are dry and set. Move to a rack to completely cool.
  • Cookies will be slightly tacky, as many pumpkin cookies are, and should be stored with waxed paper between the layers to prevent them from sticking together. Store in a sealed container at room temperature or in the fridge.

OM NOM NOM

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    Bready or Not Original: Pumpkin Shortbread Cookies

    Posted by on Sep 30, 2020 in Blog, Bready or Not, cookies, pumpkin | 0 comments

    Welcome to an annual tradition at Bready or Not–the autumn pumpkin theme! We begin with Pumpkin Shortbread Cookies.

    Bready or Not Original: Pumpkin Shortbread Cookies

    This recipe makes a small batch (about 30 1-inch cookies) of delicious pumpkin shortbread cookies. I crusted the top with turbinado shortbread to make them extra pretty.

    Bready or Not Original: Pumpkin Shortbread Cookies

    These cookies are not as dry as some shortbread can be, likely because of the pumpkin.

    Bready or Not Original: Pumpkin Shortbread Cookies

    Pumpkin can make some baked cookies quite tacky; that’s not a problem here, in part, because the puree is actually dried a bit prior to being mixed into the dough.

    Bready or Not Original: Pumpkin Shortbread Cookies

    The end result is a cookie that is just moist enough, perfect to go with tea, coffee, or perhaps some cider or cocoa. The orange color of the cookies makes them even more perfectly fall.

    Bready or Not Original: Pumpkin Shortbread Cookies

    In Arizona, hot as it is, it’s important to enjoy some fall traditions like pumpkin goodies, even if it’s 100-degrees out and no trees are dropping leaves!

    Bready or Not Original: Pumpkin Shortbread Cookies

    This small batch of pumpkin shortbread embodies fall flavors and colors, all with a lovely sugary crunch on top!
    Course: Appetizer, Dessert, Snack
    Cuisine: American
    Keyword: cookies, pumpkin, shortbread
    Servings: 30 cookies
    Author: Beth Cato

    Equipment

    • 1 to 1 1/2-inch cookie cutter
    • parchment paper

    Ingredients

    • 1/4 cup pumpkin puree
    • 1/2 cup unsalted butter 1 stick
    • 1 cup all-purpose flour
    • 1/4 cup plus 2 Tablespoons confectioners' sugar
    • 1 teaspoon cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ginger
    • turbinado or other coarse sugar, optional, for tops

    Instructions

    • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
    • Measure out pumpkin puree onto a couple of layered paper towels. Gently pat dry, turning over puree to sop moisture from different angles.
    • In a medium sauce pan, brown the butter, carefully heating it until it smells nutty. Remove from heat. Whisk in the pumpkin puree until well combined. Note that it might bubble and pop, so take care.
    • In a large bowl, combined the dry ingredients. Use a rubber spatula to mix in the saucepan items.
    • Place the dough between two sheets of parchment paper and use a rolling pan to make the dough an even 1/4-inch thickness. Place it in fridge to chill for 5 to 10 minutes.
    • Set dough on counter and remove top parchment. Use cookie cutter to portion out cookies. Transfer to baking sheet, spaced out a bit. Mix leftover dough together again, adding a tiny bit of water if needed to make it cohesive, and cut out more cookies.
    • If desired, sprinkle turbinado sugar all over the tops of the cookies. Bake for 10 to 12 minutes, until cookies are set. Cool completely on baking sheet. Store in a sealed container.

    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 | 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: Chewy Filled Bars

          Posted by on Aug 12, 2020 in apples, Blog, blondies, Bready or Not, cookies, pumpkin | 0 comments

          I present to you my Chewy Filled Bars: a versatile recipe that can use any number of fruit preserves, fruit butters, or other sweet filling, combined with different nuts or seeds, all to unique, delicious result.

          Bready or Not Original: Chewy Filled Bars

          These pictures display the recipe using Sprouts Cherry Preserves (with slivered almonds and almond extract) and Sprouts Maple Pumpkin Butter (with pepitas and almond extract).

          Bready or Not Original: Chewy Filled Bars

          However, I also made the same recipe using Trader Joe’s cinnamon bun filling (with chopped pecans and vanilla extract) and Apple Cider Spread (with chopped walnuts and vanilla extract). Every single version was awesome.

          Bready or Not Original: Chewy Filled Bars

          The jarred filling I used varied from 12 to 14 ounces. All worked well, though the Cinnamon Bun Filling required a 40 minute bake to set. I liked mixing in different nuts or seeds to pair with the filling, but you could also omit that ingredient completely, if desired.

          Bready or Not Original: Chewy Filled Bars

          No matter the mix-ins, the result is a pleasantly thick, chewy bar that is just sweet enough.

          Bready or Not Original: Chewy Filled Bars

           

          Bready or Not Original: Chewy Filled Bars

          This versatile base recipe can accommodate many different fillings, all of them delicious. Pick a jar of fruit preserves, fruit butter, or other sweet filling. Pick a complementary nut or seed. Pick an extract. Mix up. Enjoy!
          Course: Appetizer, Snack
          Keyword: almond, bars, oats, preserves, pumpkin, walnuts
          Author: Beth Cato

          Equipment

          • 13x9 pan

          Ingredients

          • 1 cup unsalted butter room temperature
          • 2 cups brown sugar packed
          • 2 teaspoons baking powder
          • 1 large egg
          • 1 teaspoon almond extract or substitute vanilla extract
          • 2 cups all-purpose flour
          • 2 cups old-fashioned rolled oats
          • 1/2 cup slivered almonds or sliced almonds or substitute other nuts or seeds
          • 12 to 14 ounce fruit preserves or fruit butter or other sweet filling; possibilities include cherry preserves, pumpkin butter, cinnamon bun filling, etc

          Instructions

          • Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
          • In a large bowl, beat butter until creamy. Add brown sugar and baking powder. Follow up with egg and almond extract. Gradually mix in flour, oats, and sliced almonds.
          • Set aside 1 cup of dough. Press the rest into the bottom of the prepared pan. A piece of waxed paper and heavy glass will help to compress it into a form, even layer. Spread preserves over top. Crumble the reserved dough over the fruit.
          • Bake for 30 to 35 minutes, until top is lightly brown and no longer wobbly in the middle. Completely cool at room temperature, speeding process in the fridge, if desired. Use foil to lift contents onto cutting board to slice up.
          • Store in sealed containers with waxed paper or parchment between the layers. Keeps at room temperature for days, and can also be frozen for weeks.

          OM NOM NOM!

            Bready or Not Original: Chewy Filled Bars

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            Bready or Not Original: Soft Maple Sugar Cookies

            Posted by on May 27, 2020 in Blog, Bready or Not, cookies, maple | Comments Off on Bready or Not Original: Soft Maple Sugar Cookies

            Soft Maple Sugar Cookies! That’s right, this recipe combines two of the best things ever for an original treat.

            Bready or Not Original: Soft Maple Sugar Cookies

            It has been way too long since I offered up a maple-flavored treat. These are so good, they make up for that lapse in a major way.

            Bready or Not Original: Soft Maple Sugar Cookies

            These are soft, chewy cookies. Maple flavor is built into the dough, and the drizzle of glaze adds a touch more.

            Bready or Not Original: Soft Maple Sugar Cookies

            I wish I could say how long these cookies will keep, but I don’t know. They stayed delicious for at least one full day, then they went to my husband’s work and were goooooooone.

            Bready or Not Original: Soft Maple Sugar Cookies

            You’ll have to bake them yourself and see how long they last!

            Bready or Not Original: Soft Maple Sugar Cookies

             

            Bready or Not Original: Soft Maple Sugar Cookies

            These cookies combine classic chewy sugar cookies with lovely maple flavor. Recipe makes about 57 cookies using a teaspoon scoop.
            Course: Dessert, Snack
            Keyword: cookies, maple
            Servings: 57 cookies
            Author: Beth Cato

            Equipment

            • teaspoon scoop
            • parchment paper

            Ingredients

            Dough

            • 1/2 cup unsalted butter softened 1 stick
            • 1/2 cup shortening
            • 1 1/2 cups white sugar
            • 1/4 cup brown sugar packed
            • 1/4 cup pure maple syrup
            • 1 teaspoon baking soda
            • 1 teaspoon cream of tartar
            • 1/8 teaspoon salt
            • 3 egg yolks
            • 1 teaspoon vanilla extract
            • 1 teaspoon maple flavor
            • 1 3/4 cups all-purpose flour

            Glaze

            • 1/4 cup unsalted butter half stick
            • 2 cups confectioners' sugar plus more is needed for thickness
            • 1/4 cup half & half or milk
            • 3 Tablespoons maple syrup

            Instructions

            • Preheat oven at 300-degrees. In a large bowl, beat together butter and shortening. Add both sugars, maple syrup, baking soda, cream of tartar, and salt. Beat for about 2 minutes, scraping bottle of bowl often. Add egg yolks one at a time, followed by vanilla extract and maple flavor. Mix in flour until just combined.
            • Use a scoop or spoon to dollop dough onto a parchment paper-lined cookie sheet, spacing out to account for spread. Bake for 11 to 16 minutes. Let set on cookie sheet for 10 minutes, then transfer to a rack to completely cool.
            • Once all cookies are baked and cooled, move them back to the parchment-covered pan, close together, before mixing glaze.
            • In a small bowl, melt butter in microwave. Add the confectioners' sugar to bowl, followed by half & half and maple syrup. Stir. Add more sugar, if needed, to form a thick consistency. Drizzle all over cookies. Let set for 30 minutes to 1 hour before moving to sealed containers.

            OM NOM NOM!

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