nutty

Bready or Not: Irish Coffee Blondies

Posted by on Nov 8, 2023 in Blog, blondies, Bready or Not, breakfast, cookies, nutty | 2 comments

This Irish Coffee Blondies recipe is a long-overdue revamp of a recipe I first shared over a decade ago on the first iteration of Bready or Not on LiveJournal. I made it a few times after that, only for the paper to be buried amid many other recipes.

Bready or Not: Irish Coffee Blondies

As I culled my recipe collection prior to moving, I rediscovered the print-out and knew I had to make it again soon because it’d help me use up some ingredients. Namely, sliced almonds and vanilla extract.

Bready or Not: Irish Coffee Blondies

My husband now mostly uses k-cups for his coffee, a brewing method we didn’t have available back when I first baked this. I found that the 3 Tablespoons of ground coffee called for in this recipe were the exact contents of a Starbucks k-cup. I love when things work out like this!

Bready or Not: Irish Coffee Blondies

This recipe would make a great dessert, but really, with the flavors, it’s even better for a breakfast or brunch. It’ll go great with coffee or tea!

Bready or Not: Irish Coffee Blondies

These soft, chewy bars are flavored with coffee and sweetness. They are perfect for a breakfast, brunch, or dessert!
Course: Breakfast, Dessert, Snack
Keyword: almond, bars, coffee
Author: Beth Cato

Equipment

  • 9×13 pan
  • aluminum foil
  • nonstick spray
  • uneven spatula

Ingredients

Blondies:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter (2 sticks) melted
  • 2 cups brown sugar packed
  • 3 Tablespoons ground coffee equals 1 K-cup
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 2 teaspoon pure vanilla extract
  • 1/2 cup sliced almonds

Glaze:

  • 1 Tablespoon unsalted butter melted
  • 1 teaspoon almond extract or vanilla extract
  • 1 teaspoon water plus more if needed
  • 3/4 cup confectioners' sugar

Instructions

Make the blondies

  • Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with foil and apply nonstick spray.
  • In a big bowl, whisk together flour, baking powder, and baking soda. Set aside.
  • Place the melted butter into a mixing bowl. Add the brown sugar, ground coffee, and salt. Stir to combine.
  • Add eggs one at a time followed by the vanilla extract. Stir in flour mixture until just combined. Pour batter into pan and level out; an uneven spatula makes that easy. Sprinkle with almonds.
  • Bake 27 to 30 minutes, until the middle passes the toothpick test. Let cool completely.

To complete with glaze

  • Mix together the melted tablespoon butter and extract. Gradually whisk in confectioners’ sugar. Add teaspoons of water, as needed, until the glaze is thick but can be drizzled. Place it in either a pastry bag fitted with a plain round tip or a sandwich bag of which a corner will be snipped off. Drizzle glaze over blondies in a rough crosshatch pattern. Let glaze set for 1 hour before cutting blondies into squares. Store in a sealed container at room temperature. If making these in a warm place, put waxed paper between the stacked layers of blondies.

OM NOM NOM!

    Read More

    Bready or Not: Chocolate Chip Peanut Butter Cookies

    Posted by on Nov 1, 2023 in Blog, Bready or Not, chocolate, cookies, nutty | 0 comments

    You cannot get a more classic American pairing than chocolate and peanut butter. These Chocolate Chip Peanut Butter Cookies are a dose of delicious nostalgia.

    Bready or Not: Chocolate Chip Peanut Butter Cookies

    These cookies contain some rolled oats, but I wouldn’t term them oatmeal cookies. They don’t have that much density. Rather, these cookies are light and chewy.

    Bready or Not: Chocolate Chip Peanut Butter Cookies

    The dough doesn’t need any chill time in the fridge. Mix it and bake it right away.

    Bready or Not: Chocolate Chip Peanut Butter Cookies

    Bready or Not: Chocolate Chip Peanut Butter Cookies

    This is a classic cookie recipe, simple and delicious.
    Course: Dessert, Snack
    Cuisine: American
    Keyword: chocolate, cookies, oats, peanut butter
    Servings: 46 cookies
    Author: Beth Cato

    Equipment

    • teaspoon scoop or spoon
    • baking sheet
    • parchment paper

    Ingredients

    • 1/2 cup unsalted butter (1 stick) room temperature
    • 1/2 cup white sugar
    • 1/3 cup brown sugar packed
    • 1/2 cup peanut butter chunky or creamy
    • 1 large egg room temperature
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1/2 cup old-fashioned oats also called rolled oats
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup semisweet chocolate chips

    Instructions

    • Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
    • In a large bowl, cream together the butter and sugars. Add the peanut butter, egg, and vanilla.
    • In another bowl, stir together the flour, oats, baking soda, and salt. Gradually combine the contents of both bowls. Fold in the chocolate chips.
    • Use a teaspoon scoop or spoon to place rounded balls of dough spaced-out on the cookie sheet. Flatten them slightly. Bake for 10 to 12 minutes, until set and golden. Cool on cookie sheet for 10 minutes before transitioning cookies to rack. Store cookies in a sealed container at room temperature.

    OM NOM NOM!

      Read More

      Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

      Posted by on Sep 20, 2023 in apples, Blog, Bready or Not, breakfast, cookies, nutty | 0 comments

      Ready for fall, even if only psychologically? These Chewy Apple-Cranberry Oatmeal Cookies are loaded with apple, cranberry, and walnut. They are autumn in a single bite!

      Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

      I will always prefer chewy cookies over crisp ones, and these are especially chewy thanks to the apple pieces, dried cranberries, and walnut bits along with the oats. They are such a great combination!

      Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

      I love using apple butter in this recipe because of the deeper flavor, but by all means, you can substitute applesauce. It’s certainly cheaper and easier to find. (Just to note, I have a great Crock Pot Apple Butter recipe on the old Live Journal if you want to make your own.)

      Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

      Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

      These chewy cookies are infused with autumnal flavors, but are great year-round!
      Course: Dessert, Snack
      Keyword: apple, apple butter, applesauce, cranberries, oats, walnuts
      Servings: 55
      Author: Beth Cato

      Equipment

      • cookie sheet
      • parchment paper
      • teaspoon scoop or spoon

      Ingredients

      • 1 baking apple such Granny Smith or Gala
      • 2 cups old-fashioned oats also called rolled oats
      • 1 cup all-purpose flour
      • 1 teaspoon ground cinnamon
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon kosher salt
      • 1/4 teaspoon ground nutmeg
      • 1 cup brown sugar packed
      • 1/4 cup unsalted butter melted and cooled
      • 1/4 cup apple butter or applesauce
      • 1 large egg room temperature
      • 1/2 cup dried cranberries
      • 1/2 cup walnuts or pecans, chopped

      Instructions

      • Preheat oven at 35-degrees. Line cookie sheet with parchment paper. Peel apple and finely chop enough to fill 1/2 cup. This likely will not be an entire apple; eat and enjoy the rest.
      • Mix together oats, flour, cinnamon, baking soda, salt, and nutmeg. In a separate bowl, combine the brown sugar, butter, apple butter, and egg. Gradually incorporate the contents of bowls. Fold in the chopped apple, cranberries, and walnuts.
      • Use a teaspoon scoop or spoon to place dough, spaced on, on prepared cookie sheet. Bake for 10 to 12 minutes, until set but still soft. Let sit on cookie sheet on stove for a few minutes before transferring to a cooling rack. Continue to bake rest of dough.
      • Store in a sealed container at room temperature.

      OM NOM NOM!

        Read More

        Bready or Not Original: Finnish Almond Cookies

        Posted by on Aug 16, 2023 in Blog, Bready or Not, cookies, nutty | Comments Off on Bready or Not Original: Finnish Almond Cookies

        These Finnish Almond Cookies are a lot like a classic sugar cookie, but include a topping of brushed egg, almonds, and decorator sugar to make them a little more fancy.

        Bready or Not Original: Finnish Almond Cookies

        You can shape these using a regular old knife or cookie cutters, but I used this recipe as an opportunity to use a rolling pastry cutter set I’ve had for years and never tried before. I loaded the rolling cutter, rolled it, and lo and behold, it worked great!

        Bready or Not Original: Finnish Almond Cookies

        These cookies are soft and chewy. The butter and vanilla really come through. The almond pieces on top add a fantastic crunch in contrast. I imagine these would be great with chopped walnuts or pecans, too–I need to try that sometime!

        Bready or Not Original: Finnish Almond Cookies

        Bready or Not Original: Finnish Almond Cookies

        These cookies are fragrant of butter and vanilla, soft and chewy with a lovely crunch from almonds. Great for the holidays or year round!
        Course: Dessert, Snack
        Cuisine: Finnish
        Keyword: almond, cookies
        Servings: 24 cookies
        Author: Beth Cato

        Equipment

        • parchment paper
        • Rolling Pin
        • rolling pastry cutter or cookie cutter
        • pastry brush

        Ingredients

        • 1 cup unsalted butter (2 sticks) room temperature
        • 1/2 cup white sugar
        • 2 cups all-purpose flour plus extra for surface
        • 1/2 teaspoon vanilla extract or vanilla bean paste
        • 1 large egg room temperature
        • 1/2 cup finely chopped almonds or sliced almonds
        • colored decorator sugar optional

        Instructions

        • In a large bowl, cream together the butter and sugar until they become light and fluffy. Beat in flour and vanilla, mixing well. Cover and refrigerate for at least an hour. If the dough chills overnight, let it sit at room temperature for a bit before rolling out, as it can get quite firm.
        • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
        • On a well-floured surface, roll out the dough to 1/4-inch thick. Use a rolling pastry cutter or cookie cutters, shape cookies and move to parchment, granting each slight space to expand. Reform dough leftovers to shape more cookies.
        • In a small bowl, beat the egg to break it up. Use a pastry brush to wash the top of each cookie with egg. Sprinkle almonds pieces atop each, followed by a dusting of decorator sugar, if using.
        • Bake for 12 to 14 minutes, until the edges turn a touch brown. Let sit on sheet a few minutes before transferring to a cooling rack. Store in a sealed container at room temperature.

        OM NOM NOM!

          Read More

          Bready or Not Original: Almond Blondies

          Posted by on Jun 21, 2023 in Blog, blondies, Bready or Not, nutty | Comments Off on Bready or Not Original: Almond Blondies

          These Almond Blondies are proof that simple can be oh-so-good.

          Bready or Not Original: Almond Blondies

          There’s no chocolate here. No fancy presentation. This is all about a basic, pan-mixed batter with almonds on top.

          Bready or Not Original: Almond Blondies

          These things are a sensory delight. You have thick, chewy bars infused with deep sweetness thanks to a heady application of brown sugar. The chopped almonds add a hearty crunch in contrast.

          Bready or Not Original: Almond Blondies

          Some almonds and crumbs will fall off as the bars are sliced, but these remnants are delicious. Let nothing go to waste!

          Bready or Not Original: Almond Blondies

          Go nutty for these simple, delicious blondies with a sweet chewy base and crunchy almonds on top.
          Course: Dessert, Snack
          Keyword: almond, bars
          Author: Beth Cato

          Equipment

          • 13×9 pan
          • nonstick spray
          • large saucepan

          Ingredients

          • 2 cups brown sugar packed
          • 2/3 cup unsalted butter
          • 2 large eggs room temperature
          • 2 teaspoons vanilla extract
          • 1 teaspoon almond extract
          • 2 cups all-purpose flour
          • 1 teaspoon baking powder
          • 1 teaspoon baking soda
          • 3/4 cups almonds chopped

          Instructions

          • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray. Set aside.
          • In a large sauce pan on medium heat, place the brown sugar and butter, stirring constantly until the ingredients combine to be smooth. Set on another burner to cool for about 15 minutes.
          • Whisk in the eggs one at a time, followed by the two extracts. Stir in the flour, baking powder, and baking soda until no white streaks remain.
          • Spread batter in the prepared pan. Sprinkle the almonds all over the top. Bake for 25 to 30 minutes. The middle should pass the toothpick test. Let cool for a bit, but cut into the blondies while they are still warm. Store in a sealed container at room temperature.

          OM NOM NOM!

            Read More

            Bready or Not Original: No-Bake Almond Granola Bars

            Posted by on Apr 12, 2023 in Blog, Bready or Not, breakfast, gluten-free, healthier, maple, nutty | Comments Off on Bready or Not Original: No-Bake Almond Granola Bars

            These No-Bake Almond Granola Bars are fast to make and contain wholesome, basic ingredients. Plus, they are delicious.

            Bready or Not Original: No-Bake Almond Granola Bars

            I made this recipe several times to find the right balance of ingredients. Too many almonds and oats, and nothing sticks together. You think it’s solid until you try to cut the chilled bars. (I speak from experience.)

            Bready or Not Original: No-Bake Almond Granola Bars

            I find it fun to make little swaps with the ingredients, too. Use cashew butter or another kind of nut butter! Try different varieties of honey. You could even use pumpkin spice mix or other spices to give it a different vibe.

            Bready or Not Original: No-Bake Almond Granola Bars

            The end result will keep for a week or two in the fridge, and even longer in the freezer!

            Bready or Not Original: No-Bake Almond Granola Bars

            These no-bake breakfast/snack bars use straightforward, delicious ingredients to make a likewise delicious bar.
            Course: Breakfast, Snack
            Keyword: almond, maple, no bake, oats
            Author: Beth Cato

            Equipment

            • 9×9 pan
            • aluminum foil
            • nonstick spray
            • food processor
            • waxed paper
            • heavy glass

            Ingredients

            • 1 cups almonds or buy pre-chopped almonds
            • 2 cups quick-cooking oats
            • 2 teaspoons ground cinnamon
            • 1/2 teaspoon fine sea salt reduce if using regular table salt or salted nut butter
            • 1 1/2 cups creamy almond butter
            • 1/2 cup maple syrup or honey
            • 2 teaspoons vanilla extract

            Instructions

            • Line a 9×9 square pan with foil and apply nonstick spray.
            • If the almonds are whole, give them a rough chop in food processor, just a few pulses.
            • In a large mixing bowl, combine the oats, cinnamon, and salt, and stir to blend. If the almond butter is stiff, measure it into a separate microwave-safe bowl and heat it for 20-30 seconds to soften it. Add almond butter, maple syrup or honey, and vanilla extract to the big bowl with the dry ingredients. Stir together until it forms a cohesive mass. If it seems too liquid, add more oats; if it’s too dry, add more almond butter. Stir in the chopped almonds to distribute them throughout.
            • Dump the mixture into the prepared pan. Even out some, then use a pan-size piece of wax paper and a heavy glass to compress the dough evenly.
            • Stash the pan in the fridge for at least an hour, or until the next day. Slice into bars of desired size. Store between stacked waxed paper layers in the fridge, or freeze for later enjoyment.

            OM NOM NOM!

              Read More