cookies

Bready or Not Original: S’mores Cake Mix Bars

Posted by on Feb 17, 2021 in Blog, blondies, Bready or Not, cake mix, chocolate, cookies | Comments Off on Bready or Not Original: S’mores Cake Mix Bars

Cake mix is fantastic ingredient to keep in the pantry for a quick-fix dessert. It’s easy to doctor into something extraordinary, such as with these S’mores Cake Mix Bars.

Bready or Not Original: S'mores Cake Mix Bars

This is a treat that doesn’t taste like cake mix at the end. It’s just sweet and wonderful, courtesy of the lovely combination of ingredients.

Bready or Not Original: S'mores Cake Mix Bars

I used ready-made graham crackers crumbs here, but really, you could probably use various kind of vanilla cookies, smashed, to mix in. Vanilla wafers or even Golden Oreos would be good substitutes.

Bready or Not Original: S'mores Cake Mix Bars

I love bar recipes like this where ingredients are swirled together at the end. There is something visually delightful about that marbled look.

Bready or Not Original: S'mores Cake Mix Bars

Be sure that when these bars are sliced, they are stores with waxed paper between the layers. Marshmallow makes things a bit sticky! And delicious.

Bready or Not Original: S'mores Cake Mix Bars

Bready or Not Original: S’mores Cake Mix Bars

This original Bready or Not recipe uses cake mix for a quick-fix delicious dessert that doesn’t at all taste like cake mix. It’s just plain delicious.
Course: Dessert, Snack
Cuisine: American
Keyword: bars, cake mix, chocolate, marshmallow
Author: Beth Cato

Equipment

  • 9×13 pan
  • waxed paper

Ingredients

  • 1 box white cake mix or yellow cake mix or French Vanilla
  • 1/2 cup unsalted butter 1 stick, melted
  • 1 teaspoon vanilla extract
  • 2 eggs room temperature
  • 1 cup semisweet chocolate chips
  • 7 ounce marshmallow fluff jar
  • 1/2 cup graham cracker crumbs

Instructions

  • Preheat oven at 350-degrees. Line a 9×13 casserole pan with foil and apply nonstick spray or butter.
  • In a large bowl, mix together the cake mix, butter, vanilla extract, and eggs until no dry crumbs remain. Fold in the chocolate chips.
  • Pour batter into the prepared pan and even out surface. Add the graham cracker crumbs in little piles scattered across the top. Use a butter knife to partially swirl the crumbs into the dough. Add dollops of marshmallow fluff across the top. Again, swirl the marshmallow into the dough, coating it with graham crackers in the process. Don’t combine everything too much–there should still be visible swirls and varied textures.
  • Bake at 350-degrees for 20 to 25 minutes, until edges are golden and contents look set.
  • Completely cool at room temperature or speed process in the fridge. Use foil to lift the contents onto a cutting board. Slice into bars. Store in a sealed container with waxed paper between the stacked layers.

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: Double Pecan Thumbprint Cookies

      Posted by on Jan 6, 2021 in Blog, Bready or Not, cookies, nutty | Comments Off on Bready or Not: Double Pecan Thumbprint Cookies

      These Double Pecan Thumbprint Cookies take some extra work, but that is evident in their final appearance and flavor.

      Bready or Not: Double Pecan Thumbprint Cookies

      Seriously, these cookies are amazing. The shortbread-like base is filled with frangipane and crowned with a pecan. You get layers of flavor and texture in a single bite.

      Bready or Not: Double Pecan Thumbprint Cookies

      “What is frangipane?” you may ask. It’s an almond custard found in various fine European baked goods. You’ll find it in past Bready or Not recipes like last week’s Galettes Des Rois.

      Bready or Not: Double Pecan Thumbprint Cookies

      I wouldn’t rate this recipe as difficult, just outright laborious.

      Bready or Not: Double Pecan Thumbprint Cookies

      Plan to make these cookies over a day or a few days, and then try to space out the eating of the cookies like that, too. They are sooo dangerously good.

      Bready or Not: Double Pecan Thumbprint Cookies

      Modified from the original found in Bon Appetit December 2018/January 2019.

      Bready or Not: Double Pecan Thumbprint Cookies

      There’s no denying these cookies take extra work, but they look like it and taste like it! A shortbread-like base is topped with luscious from-scratch frangipane with a whole pecan crown. These cookies are delicious decadence.
      Course: Dessert, Snack
      Cuisine: American
      Keyword: cookies, pecans
      Author: Beth Cato

      Equipment

      • food processor
      • stand mixer

      Ingredients

      Frangipane

      • 2 cups pecan halves
      • 1/3 cup white sugar
      • 1 large egg white
      • 2 Tablespoons unsalted butter room temperature
      • 1 teaspoon espresso powder
      • 1/2 teaspoon kosher salt
      • 1/4 teaspoon almond extract

      Dough and Assembly

      • 1 1/4 cups all-purpose flour
      • 1 teaspoon kosher salt
      • 1/2 teaspoon baking powder
      • 3/4 cup unsalted butter (1 1/2 sticks) room temperature
      • 1/4 cup white sugar
      • 3/4 cup confectioners' sugar divided; plus more for serving, if desired
      • 1 large egg yolk
      • 1 teaspoon vanilla extract or vanilla paste

      Instructions

      Make the Frangipane

      • (This stage can be done as much as 3 days ahead of time. Cover the finished frangipane and store it in the fridge. There will be leftovers, but it’s great toasted on bread or mixed into other cookie dough recipes.)
      • Preheat oven at 350-degrees. Line a small rimmed baking sheet with foil. Spread out the pecans on it to mostly be in a single layer. Lightly toast them for a total of 6 to 8 minutes, with a pause in the middle to stir them. Let the pecans cool. Set aside 1 1/4 cups to go into the cookie dough.
      • Pulse the 3/4 cup of pecans and white sugar in a food processor until nuts are very finely ground, which will take less than a minute (don’t let them become paste!). Divide the egg, adding the egg white to the processor; place the yolk in a small bowl, add a sprinkle of sugar to help preserve it, then stash it in the fridge to go into the dough later.
      • Into the food processor, add the butter, espresso powder, salt, and almond extract. Pulse until everything is smooth and combined. Scrape the frangipane into a small bowl and chill for anywhere from 30 minutes (minimum) to 3 days.

      Cookie Dough

      • In the clean food processor, pulse the flour, salt, baking powder, and 1 cup of the reserved pecans until nuts are very finely ground, about 1 minute. (Note that there is still 1/4 cup of pecans reserved for topping the cookies.)
      • In the bowl of a stand mixer, beat the butter, white sugar, and 1/4 cup confectioners’ sugar until light and fluffy, about 4 minutes. Add in egg yolk and vanilla. Gradually mix in the dry ingredients until just incorporated, about 1 minute.
      • Cover bowl with plastic wrap and chill dough until it is firm enough to be scooped and hold its shape, 30 to 45 minutes.

      Make the Cookies

      • Set oven racks in upper and lower thirds, and preheat at 350-degrees. Line two large baking sheets with parchment paper.
      • Place 1/2 cup confectioners’ sugar in a bowl. Scoop out dough by the tablespoon and roll into balls, then roll in confectioners’ sugar, knocking off any excess. Set balls on baking sheets, spaced a few inches apart.
      • Bake cookies for 6 to 8 minutes, until puffed but edges are still soft. Remove sheets from oven. Make an indentation in the center of each cookie with the handle end of a wooden spoon or a similar heatproof object. Spoon a heaping 1/2-teaspoon of frangipane into each well and top with a pecan half from the reserved 1/4 cup.
      • Return cookies to oven and continue to bake until edges are set and very lightly browned, 6 to 8 minutes more. Let cool on baking sheets.
      • If desired, serve with a dusting of extra confectioners’ sugar on top. Cookies keep well in a sealed, room temperature container for up to 5 days.

      OM NOM NOM!

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        Bready or Not: Lebkuchen

        Posted by on Dec 16, 2020 in Blog, Bready or Not, cookies | Comments Off on Bready or Not: Lebkuchen

        It’s my understanding that there are likely thousands of Lebkuchen recipes in the world, and here is mine.

        Bready or Not: Lebkuchen

        This traditional German Christmas cookie is like a gingerbread cookie, but is a lot more complex due to the spices used and the citrus mixed in.

        Bready or Not: Lebkuchen

        Even the glaze adds to that wonderfully fresh citrus flavor, as it has a bit of lemon juice mixed in.

        Bready or Not: Lebkuchen

        The only somewhat odd ingredient is chopped-up candied orange. I actually cut up a whole-slice version that Trader Joe’s sells at the holidays, but otherwise candied orange should be found near fruitcake ingredients at many grocery stores.

        Bready or Not: Lebkuchen

        Note that this cookie dough needs to chill for a full day. That gives the flour time to develop and for the spices to really do their thing.

        Bready or Not: Lebkuchen

        And trust me, you want their thing done. These are awesome cookies, sure to delight and surprise anyone who digs in.

        Modified from a recipe printed in Cooking Light Magazine, December 2008.

        Bready or Not: Lebkuchen

        This take on the classic German holiday cookie is packed with complex spices and citrusy notes. Note that the dough needs to chill for a full day prior to baking. The final result is firm and chewy when fresh, and after about two days, they firm up more but remain delicious.
        Course: Dessert, Snack
        Cuisine: German
        Keyword: cookies, gingerbread, holiday, lemon
        Author: Beth Cato

        Ingredients

        Cookies

        • 3/4 cup brown sugar packed
        • 1/2 cup honey
        • 1/4 cup unsalted butter half stick
        • 1/4 cup dark molasses
        • 2 teaspoons espresso powder
        • 1 large egg
        • 3/4 cup ground almonds sifted
        • 1/2 cup candied orange slices chopped, or candied orange peel
        • 3 1/2 cups all-purpose flour 15.75 ounces
        • 1 teaspoon ground cinnamon
        • 1/2 teaspoon baking soda
        • 1/2 teaspoon ground cardamom
        • 1/2 teaspoon ground cloves
        • 1/4 teaspoon ginger
        • 1/8 teaspoon salt

        Glaze

        • 3/4 cup confectioners’ sugar
        • 2 teaspoons lemon juice
        • 1 1/2 teaspoons water

        Instructions

        • In a medium saucepan on medium heat, constantly stir together the brown sugar, honey, butter, and molasses until the sugar is dissolved. Make sure it doesn’t come to a boil. Transfer the mixture to large bowl and let it cool to room temperature.
        • Add the espresso powder and egg to the cool sugar mixture. Follow that up with the ground almonds and candied orange bits.
        • In a separate bowl, stir together the rest of the dry ingredients. Gradually combine the two bowls until just mixed. Lift it up and knead it for a minute or so to make sure no flour remains at the bottom.
        • Wrap dough in plastic wrap and stash in the fridge for at least a day.
        • Preheat oven at 325-degrees. Cover two large baking sheets with parchment paper.
        • Divide dough into 4 portions. Keep the other portions chilled while rolling 1 out into a 8×6-inch rectangle. Cut (a pizza slicer or bench knife are great) into 3×1-inch bars. Transfer to baking sheet, setting them an inch apart.
        • Bake for about 20 minutes, or until firm. If cooking both sheets at once, switch their positions about halfway through.
        • As soon as the cookies are out, mix up the glaze. Drizzle glaze back and forth over the warm cookies. Let glaze set for an hour before packing up cookies in sealed containers.

        OM NOM NOM!

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          Bready or Not Original: Honey Spritz Cookies

          Posted by on Dec 9, 2020 in Blog, Bready or Not, cookies | Comments Off on Bready or Not Original: Honey Spritz Cookies

          These Honey Spritz Cookies are perfectly sweet, and with some added sanding sugar, will make cookie plates bright this holiday season!

          Bready or Not Original: Honey Spritz Cookies

          I have a love and hate relationship with my cookie press. Sometimes I try to use it for recipes and it is a disaster. Not so with this recipe!

          Bready or Not Original: Honey Spritz Cookies

          This dough was soft and dreamy to work with. I can only hope that you have a similar experience.

          Bready or Not Original: Honey Spritz Cookies

          As I used a tree-shaped disc to make my cookies, I added some green sanding sugar. The fun thing about this recipe is that you can make it any time of year and customize it to the season.

          Really, the most difficult thing about this recipe was rearranging my fridge to fit in the cookie sheets for their chill time.

          Bready or Not Original: Honey Spritz Cookies

          Use a cookie press to create delicious cookies! These treats are perfectly sweet.
          Course: Dessert, Snack
          Keyword: cookie press, cookies, holiday
          Servings: 40 cookies
          Author: Beth Cato

          Equipment

          • cookie press
          • 2 large cookie sheets

          Ingredients

          • 2 cups all-purpose flour
          • 1/2 teaspoon baking powder
          • 1/4 teaspoon salt
          • 1/2 cup unsalted butter 1 stick
          • 1/3 cup white sugar
          • 1 large egg room temperature
          • 1/4 cup honey
          • 1 teaspoon vanilla extract
          • sanding sugar or coarse sugar or other edible decorations

          Instructions

          • Place two cookie sheets in fridge to completely chill.
          • Arrange oven racks at top and bottom of oven, then set to preheat at 350-degrees.
          • In a medium bowl, stir together flour, baking powder, and salt. Set aside.
          • In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg, honey, and vanilla. Gradually add in the dry mixture until just combined. Dough will be super-soft.
          • Cookie presses vary in how they work–fill the device with dough, however required, and add decorative disk or nozzle. Press out cookie dough directly onto the cold cookie sheets, spacing 1-inch apart.
          • If desired, add colorful sanding sugar or other decorations. Bake for 7 minutes. Switch placement of cookie sheets within oven. Bake for another 7 minutes, until set. Let cool on pans for about 5 minutes then transfer to racks to completely cool.
          • Store in sealed containers at room temperature.

          OM NOM NOM!

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            Bready or Not: Noel Cookies

            Posted by on Dec 2, 2020 in Blog, Bready or Not, cookies, nutty | Comments Off on Bready or Not: Noel Cookies

            We made it to December! Let’s celebrate with these Noel Cookies.

            Bready or Not: Noel Cookies

            These cookies are a fun mixture of textures and flavors. Chopped nuts crust a soft cookie, everything complemented by a zing of jam.

            Bready or Not: Noel Cookies

            I used good ol’ Smuckers strawberry preserves for this recipe and avoided large chunks of fruit. Really, use whatever jam you like!

            Bready or Not: Noel Cookies

            I was a bit concerned about how these cookies would travel to my husband’s work. I didn’t want jam to get everywhere and make a sticky mess. I found, though, that the dabs of jam stayed put and that waxed paper between the stacked cookies kept everything from going sticky.

            Bready or Not: Noel Cookies

            These cookies will keep for at least 3 days in sealed containers. They might last longer, but you’ll need to test your restraint to find out!

            Recipe modified from Taste of Home Best Holiday Recipes 2008.

            Bready or Not: Noel Cookies

            These jam-filled cookies look bright and cheery for holiday cookie plates! Recipe makes about 40 cookies.
            Course: Dessert, Snack
            Cuisine: American
            Keyword: cookies, walnuts
            Servings: 40 cookies
            Author: Beth Cato

            Equipment

            • teaspoon scoop
            • parchment paper

            Ingredients

            • 1/4 cup unsalted butter half stick
            • 1/4 cup shortening
            • 3/4 cup white sugar
            • 1 egg
            • 1 teaspoon vanilla extract
            • 2 2/3 cup all-purpose flour
            • 1/2 teaspoon salt
            • 1/4 teaspoon baking powder
            • 1/4 teaspoon baking soda
            • 1/2 cup sour cream
            • 3/4 cup finely-chopped nuts
            • 1/3 cup seedless fruit jam or preserves, avoid big chunks

            Instructions

            • Preheat oven at 350-degrees. Line cookie sheet with parchment paper.
            • In a big bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the egg and vanilla.
            • In another bowl, stir together the flour, salt, baking powder, baking soda. Gradually mix the dry ingredients into the butter mixture while also intermittently adding in the sour cream.
            • Use a teaspoon scoop to measure the dough. Roll into balls, then roll each ball in the chopped walnuts. Place cookies about 2 inches apart on cookie sheet. Use the end of a wooden spoon or another kitchen tool to create a deep indentation in the middle of each cookie. Add a dollop of jam to fill each well.
            • Bake for 10 to 12 minutes, until set. Let cool on cookies sheet for a few minutes, then move to rack. Store in a sealed container with waxed paper between the layers. Keeps for at least 3 days.

            OM NOM NOM!

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