Bready or Not

Bready or Not recipe blog

Bready or Not Original: Honey Spritz Cookies

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

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!

    Read More

    Bready or Not: Noel Cookies

    Posted by on Dec 2, 2020 in Blog, Bready or Not, cookies, nutty | 0 comments

    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!

      Read More

      Bready or Not Original: Hard Maple Candy

      Posted by on Nov 25, 2020 in Blog, Bready or Not, maple, no-bake dessert | 0 comments

      This Hard Maple Candy garnered the name “Canadian meth” at my husband’s work. By that nickname, I take it that they 1) liked it, and 2) kept eating it.

      Bready or Not Original: Hard Maple Candy

      On a more personal note, this candy could also work as a shiv, because this stuff is like GLASS. Trust me when I say that if you decide to break this into pieces with your hands, you will get little cuts all over. Ow.

      So maybe tap the candy gently with the butt of a butter knife or use a little mallet, whatever you have that will break the candy apart without harming your pan, counter, or you.

      Bready or Not Original: Hard Maple Candy

      Once you survive that stage, though, wow will you have a lot of candy to enjoy. Definitely make this to share with a crowd, or you just might go into diabetic shock.

      Bready or Not Original: Hard Maple Candy

      It’d be a delicious way to go, but seriously, I don’t recommend going at all. We’ve made it this far in 2020. Hold on a while longer.

      Bready or Not Original: Hard Maple Candy

      This super-easy recipe makes a LOT of hard maple candy that is best sucked on, not chewed. Perfect for holiday gifts!
      Course: Dessert
      Cuisine: American, Canadian
      Keyword: candy, maple, no bake
      Author: Beth Cato

      Equipment

      • 15x10x1-inch pan (jelly roll pan)
      • candy thermometer

      Ingredients

      • nonstick spray
      • 3 1/2 cup white sugar
      • 1 cup light corn syrup
      • 1 cup water
      • 3 Tablespoons maple flavor

      Instructions

      • Heavily apply nonstick spray to the jelly roll pan.
      • In a large saucepan, stir together the sugar, corn syrup, and water. Start heating up. Set up candy thermometer and stir frequently as the heat rises to 300-degrees, which is hard-crack stage.
      • Remove pan from heat. Stir in maple flavoring. Immediately pour candy into the prepared pan. Cool completely, which won’t take long.
      • Carefully break into pieces. Note that this stuff is like candy glass, and if breaking with hands, it can and will cut the skin.
      • Pack into individual bags or tins for gift-giving, or stack it in a large sealed container with waxed paper between layers. Can keep for weeks.

      OM NOM NOM!

        Read More

        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!*

          Read More

          Bready or Not Original: Snickerdoodle Quick Fudge

          Posted by on Nov 11, 2020 in Blog, Bready or Not, fudge, no-bake dessert | 0 comments

          Last year I shared my recipe for Cookies and Milk Quick Fudge. This new version builds on that with a holiday twist: I used Voortman Bakery’s holiday special Snickerdoodles plus caramel chips!

          Bready or Not Original: Snickerdoodle Quick Fudge

          Old-fashioned stovetop fudge is great. It’s also fussy, prone to crystallize or not set. Quick fudges are no-fuss and just as delicious.

          Bready or Not Original: Snickerdoodle Quick Fudge

          Any time of year, make this using crisp cookies like many from Keebler. For this holiday take, I used Voortman’s Snickerdoodles, but you could also use gingersnaps or other classic favorites and switch out the kind of sweet chips.

          Bready or Not Original: Snickerdoodle Quick Fudge

          Prep the cookies by chopping up a cup and a half. Freeze those bits; it won’t take long. From there, it takes just a few minutes to mix up the fudge.

          Bready or Not Original: Snickerdoodle Quick Fudge

          The hardest part is waiting for the fudge to set for the next few hours. This recipe makes a lot of fudge, but it’s easy to portion out. Slice it small, and keep it sealed and stored in the fridge!

          Bready or Not Original: Snickerdoodle Quick Fudge

          Bready or Not Original: Snickerdoodle Quick Fudge

          This quick fudge is fast to prepare and ready to eat after a few hours of chilling. Use any variety of crisp, firm store-bought cookies; Keebler cookies are great year-round, or use holiday cookies as in this version. Chop up the cookies and spread them on a wax paper-covered dish to freeze, which won’t take long at all. This recipe makes a lot of fudge, and it can keep for weeks if sealed in the fridge.
          Course: Dessert
          Cuisine: American
          Keyword: fudge, holiday, quick fudge, snickerdoodle
          Author: Beth Cato

          Ingredients

          • 1 1/2 cups store-bought holiday Snickerdoodle cookies chopped and frozen
          • 3 cups white chocolate chips
          • 14 ounces sweetened condensed milk
          • 1/3 cup caramel chips

          Instructions

          • Line an 8×8 or 9×9 pan with foil and apply nonstick spray. Set aside.
          • In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!
          • Quickly stir in the frozen cookies, and pour into the prepared pan. Sprinkle caramel chips on top and tap them into place.
          • Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge. Keeps for weeks.

          *OM NOM NOM!*

            Read More

            Bready or Not Original: Apple Calvados Galette

            Posted by on Nov 4, 2020 in alcohol, apples, Blog, boozy, Bready or Not, breakfast, French, pie | 0 comments

            This Apple Calvados Galette is a perfect dessert for one or two people. Plus, it’s rustic and pretty to behold!

            Bready or Not Original: Apple Calvados Galette

            Calvados is an apple brandy made in Normandy. The price point of it can vary quite a bit. Feel free to use another kind of apple brandy in the recipe.

            Bready or Not Original: Apple Calvados Galette

            The delicious, original aspect of this treat is that you use the calvados to make a quick stovetop jelly that you then coat the apples with at the end of the bake time.

            Bready or Not Original: Apple Calvados Galette

            The alcohol flavor doesn’t linger. What you get is a concentrated sweet flavor of apples, right atop the fresh apples.

            or Not Original: Apple Calvados Galette

            The baked galette keeps for days wrapped up in foil in the fridge. A quarter slice is the perfect amount for breakfast or dessert, and it’s not anywhere near as bready and dense as a full piece of pie.

            Bready or Not Original: Apple Calvados Galette

            This Apple Calvados Galette evokes the yummy goodness of apple pie, but in a more rustic, simple form. This is the perfect dessert for one or two people! If French calvados isn’t available, use another apple brandy.
            Course: Breakfast, Dessert, Snack
            Cuisine: French
            Keyword: alcohol, apple, pie
            Author: Beth Cato

            Equipment

            • baking sheet
            • parchment paper
            • basting brush

            Ingredients

            Galette

            • 1 single-layer pie dough store-bought or homemade
            • 4 medium apples such as Gala, Fuji, and Ambrosia
            • 1 Tablespoon lemon juice
            • 1/3 cup calvados or other apple brandy
            • 1 Tablespoon cornstarch
            • 3 Tablespoons brown sugar packed
            • 1/2 teaspoon ground cinnamon

            Glaze

            • 1 Tablespoon pure maple syrup
            • 1 Tablespoon maple sugar or turbinado sugar

            Instructions

            • Preheat oven at 400-degrees. Line a baking sheet with parchment paper.
            • On a lightly floured surface, roll out the pie crust to about a 10-inch diameter circle. Transfer it to the baking sheet and set in fridge while the other ingredients are prepared.
            • Peel, core, and thinly slice the apples, placing them in a large bowl. Pour in the lemon juice, calvados, cornstarch, brown sugar, and cinnamon. Toss the apples to coat them completely.
            • Pull out the chilled crust. Begin to arrange apple slices in the middle, fanning them out and stacking them, but leaving a 2-inch border of dough around the outside. DO NOT DISCARD THE LIQUID IN THE BOWL! Once the apples are arranged, fold the dough over to partially cover the apples.
            • Start baking the galette for 15 minutes. While that is cooking, pour the leftover liquid into a small pot on medium-high. Stay close to the stove and stir liquid often. As soon as it gels, which is right at right about boiling temperature, remove it from heat. Set aside.
            • Reduce oven temperature to 350-degrees. Bake galette for another 20 minutes.
            • Pull out the galette. Drizzle the gel over the exposed apples in the middle of the galette then use basting brush to coat every nook and cranny. Measure out maple syrup. Use same brush (no need to wash it) to coat the top crust, then sprinkle maple sugar or coarse sugar over it to add a crystalline crunch.
            • Bake for another 10 to 15 minutes, until apples in middle are fork-tender.
            • Let cool slightly before cutting–a pizza cutter is ideal. Leftovers can be kept wrapped up in foil in the fridge for days.

            *OM NOM NOM!*

              Read More