Bready or Not

Bready or Not recipe blog

Bready or Not Original: Soft Maple Sugar Cookies

Posted by on May 27, 2020 in Blog, Bready or Not, cookies, maple | 0 comments

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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    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 | 0 comments

    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: Cookie Butter and Jelly Bars

      Posted by on May 13, 2020 in biscoff spread, Blog, blondies, Bready or Not, breakfast, cookies | 0 comments

      Cookie butter and Jelly Bars! These things are soft and chewy, creating a whole casserole dish-worth of luscious goodies.

      Bready or Not Original: Cookie Butter and Jelly Bars

      As often as I’ve advocated for cookie butter on Bready or Not, it seems people are always discovering it for the first time. Lucky you! It’s essentially pulverized cookies in spreadable form.

      Bready or Not Original: Cookie Butter and Jelly Bars

      You can find generic versions or Biscoff brand at places like Walmart, Target, and Sprouts, and Trader Joe’s is famous for their Speculoos jars.

      Bready or Not Original: Cookie Butter and Jelly Bars

      In these bars, cookie butter adds incredible softness and amps up the cookie flavor. That’s right, it has this weird ability to make cookies taste more like cookies.

      Bready or Not Original: Cookie Butter and Jelly Bars

      Use whatever jelly or jam or preserves you want. Try not to spread it to the very edge, as it can be very sticky on the foil, even if it’s well-greased.

      Bready or Not Original: Cookie Butter and Jelly Bars

       

      Bready or Not Original: Cookie Butter and Jelly Bars

      Cookie butter pairs with jelly just as well (if not better) as peanut butter does, but is nut-free for those with allergies. These bars are soft, chewy, and delicious, sweetened just-enough by your choice of jelly or preserves.
      Course: Breakfast, Dessert, Snack
      Cuisine: American
      Keyword: bars, cookie butter, cookies
      Author: Beth Cato

      Ingredients

      • 1 cup unsalted butter 2 sticks, room temperature
      • 1 1/2 cups white sugar
      • 1 teaspoon vanilla extract
      • 2 large eggs
      • 2 cups creamy cookie butter
      • 3 cups all-purpose flour
      • 1 teaspoon baking powder
      • 13 ounce jelly or preserves or jam, about 1 1/2 cups

      Instructions

      • Preheat oven at 350-degrees. Line a 13x9 baking pan with foil and apply nonstick spray or butter.
      • In a big bowl, cream together butter and sugar until light and fluffy, scraping bottom of bowl as necessary. Follow up with the eggs, vanilla, and cookie butter, until blended.
      • Gradually mix in the flour and baking powder.
      • Spread about 2/3 of the batter in the prepared pan. Spread the jelly but not quite to the edges. Dollop the remaining dough all over the top.
      • Bake for 25 to 30 minutes, until the surface is golden and not jiggly, with the middle passing the toothpick test.
      • Cool completely at room temperature or in the fridge. Use foil to lift contents onto a cutting board to parcel into bars. Store in a sealed container with waxed paper or parchment paper between the layers, either in the fridge or on the counter.

      OM NOM NOM!

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        Bready or Not: Lemony Glazed Shortbread Bars

        Posted by on May 6, 2020 in Blog, Bready or Not, cookies, lemon | 0 comments

        April’s lemon theme lingers into May with this week’s luscious Lemony Glazed Shortbread Bars.

        Bready or Not: Lemony Glazed Shortbread Bars

        These things rely fully on lemons, no bottled lemon extract or flavor required. Get a lot of lemons. You need 6, maybe 7 medium or small lemons, or 4 giant lemons. Better to have leftover zest or juice rather than not enough.

        Bready or Not: Lemony Glazed Shortbread Bars

        This dough is incredibly fun to work with, too. Thanks to the cornstarch with the flour, the result is soft and pliable like Play-Doh.

        Bready or Not: Lemony Glazed Shortbread Bars

        Most recipes I post that include glaze require the baked good to be completely cool first. Not so here. Make the glaze as soon as the dish is baked and put it on promptly. That means the glaze melts a bit after it’s spread on top, fusing with the bars.

        Bready or Not: Lemony Glazed Shortbread Bars

        With so much lemon infused into these bars, these things ends up smelling so summer and fresh, and the taste…! If you love lemon, these shortbread bars are totally for you.

        Bready or Not: Lemony Glazed Shortbread Bars

        These lovely bars are infused with lemon flavor. A lot of lemons are required. Read the ingredients list carefully, as zest is needed in the dough while juice is needed in both the dough and glaze. Make sure there is enough.
        Course: Breakfast, Dessert, Snack
        Cuisine: American
        Keyword: bars, cookies, lemon, shortbread
        Author: Beth Cato

        Ingredients

        Bars

        • 3 cups all-purpose flour
        • 1/3 cup cornstarch
        • 1 1/4 cups confectioners' sugar
        • 1/4 cup finely shredded lemon zest from 4 giant lemons or about 6 large lemons
        • 1 1/2 cups unsalted butter 3 sticks, room temperature
        • 1 Tablespoon lemon juice
        • 1/2 teaspoon salt
        • 1/2 teaspoon vanilla extract

        Glaze

        • 2 1/2 cups confectioners' sugar
        • 3 Tablespoons lemon juice
        • 1 Tablespoon light corn syrup
        • 1/2 teaspoon vanilla extract use clear extract if available, as regular will tint glaze a bit

        Instructions

        • Preheat oven at 300-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
        • In a bowl, sift together flour and cornstarch; set aside.
        • In another bowl, combine the confectioners' sugar and lemon zest. Using fingers, break apart the zest within the sugar to distribute the threads and release the oils. The result should be more yellow in coloration and quite fragrant.
        • In a big bowl, beat together the butter, lemon juice, salt, and vanilla extract until it becomes creamy, scraping bowl as needed. Gradually mix in the sugar and zest. Slowly work the flour/cornstarch mix into the big bowl. The dough should become pliable and cling together, until it can be formed into a ball.
        • Press dough evenly into the pan. Bake for 40 minutes.
        • Immediately make glaze. Stir together everything to form a thick, spreadable glaze; thicken with more sugar, if necessary, or add extra lemon juice or water to loosen it. Spread glaze over bars.
        • Cool completely, stashing dish in fridge to speed process if desired.
        • Use foil to lift contents onto a cutting board. Slice into bars. Store in a sealed container, with waxed paper between stacked layers, either at room temperature or in the fridge. Keeps for at least 2 days.

        OM NOM NOM!

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          Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

          Posted by on Apr 29, 2020 in Blog, Bready or Not, breakfast, lemon, pie | 0 comments

          To finish off Lemon Month, I present a Lemon Frangipane along with a bonus recipe for Shortcrust Pastry.

          Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

          What is frangipane? It’s a sweet filling made from almonds. It can be used in cookies, pastries, or–in this case–a shortcrust pie crust.

          Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

          The nutty flavor of frangipane isn’t upfront in this recipe. This one is really all about lemony freshness, which happens to complement frangipane nicely.

          Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

          The shortcrust recipe is a good, basic pie crust recipe, one that is doable even for beginning bakers. The dough can be made days or weeks in advance.

          Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

          I first encountered frangipane on the Great British Bake Off. Since I associated it with fancy bakes, I was a bit intimidated about trying it myself, but this recipe makes it straightforward.

          Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

          The end result is a lemony fresh frangipane with a crisp, delicious homemade crust. A crust that, thanks to being blind-baked first, should not have a soggy bottom.

          Bready or Not Original : Sweet Shortcrust Pastry

          This recipe can be made ahead of time and stashed in the freezer for days or weeks, or wrapped up in the fridge for days until ready to be blind-baked. The amount of dough is adequate to fill a 9-inch pie plate (NOT deep dish) or small tart/quiche pan.
          Course: Breakfast
          Cuisine: European
          Keyword: pie
          Author: Beth Cato

          Equipment

          • food scale
          • parchment paper
          • pie weights

          Ingredients

          • 225 grams all-purpose flour
          • 4 Tablespoons confectioners' sugar
          • 150 grams cold butter cut into small cubes
          • 1 large egg beaten
          • 2 Tablespoons cold water plus more as needed

          Instructions

          • Mix flour and confectioners' sugar in a large bowl. Add pieces of butter and rub in with fingertips to break into smaller, flatter morsels. Make a well in the middle and add the beaten egg and one tablespoon of water. Use fingers to work in a bit before adding the second tablespoon.
          • Work dough until it begins to lump together! Drizzle in tiny increments of additional water, if needed, to make it cohesive. The dough should be able to come together in a ball, not gluey.
          • Wrap dough in plastic wrap and stash in fridge for at least 20 minutes--or for a few days, or freeze until ready to use.
          • When ready to blind-bake crust, preheat oven at 375-degrees (180 C, Gas 5). Lightly grease pie plate.
          • Lightly flour work surface. Use rolling pin to roll dough into proper size for your pan, at about 1/2 cm thickness. Gently set dough into dish and press into place. Make sure excessive amounts of dough don't stick out over the edge but do NOT trim exactly to edge yet.
          • Cover the pastry surface with parchment paper. Use dried beans or other pie weights to completely fill plate. If using a 9-inch pie plate, bake for 20 to 25 minutes, until crust takes on a light golden color; for a smaller plate, reduce time and monitor color.
          • Use parchment to lift out pie weights. Use a knife to trim excess dough from edge to form a nice, neat line. Follow filling recipe from here on and bake again as necessary.

          OM NOM NOM!

            Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

            Frangipane is a European delight that uses ground almonds to make a delicious pastry filling--in this case, a tart that is also full of lemony goodness. This recipe works with a basic 9-inch pie/quiche plate.
            Course: Breakfast, Dessert, Snack
            Cuisine: European
            Keyword: almond, lemon, pie
            Author: Beth Cato

            Equipment

            • 9-inch shallow pie/quiche plate

            Ingredients

            • 1 shortcrust pastry crust already partially baked
            • 2 Tablespoons lemon curd
            • 1/2 cup unsalted butter 1 stick, room temperature
            • 1/2 cup white sugar
            • 2 eggs room temperature
            • 1 1/3 cup ground almonds sifted
            • 2 1/2 Tablespoons all-purpose flour or substitute with extra ground almonds
            • 1 lemon zested and juiced
            • 1 Tablespoon lemon juice
            • 4 Tablespoons milk or half & half

            Instructions

            • Preheat oven at 375-degrees (190C, Gas 5).
            • Warm the lemon curd in the microwave for only 5-10 seconds, long enough to make it looser and more spreadable. Brush all over the bottom of the crust.
            • In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Add almond flour, flour, and lemon zest. Follow up with a tablespoon of lemon juice and the milk. Mix until just cohesive.
            • Pour filling into crust. Bake for 25 minutes, or until it passes the toothpick test in center. If parts of the filling uplift in crazy ways, worry not--it should even out as it cools.
            • Cool pan for an hour at room temperature for an hour to set. Cut into it then, or chill in fridge to enjoy later. Keep stored in fridge with foil covering.

            OM NOM NOM!

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              Bready or Not Classic: Churro Waffles

              Posted by on Apr 24, 2020 in Blog, Bready or Not, breakfast | 0 comments

              I prepared two classic recipes to repost while I was on vacation this summer. That isn’t happening now. Therefore, I’m sharing them earlier with the hope that my fellow #stressbakers can enjoy them. Eat well and stay safe out there!

              Churro Waffles. For real.

              Churro Waffles

              This reprinted Holy Taco Church recipe produces waffles that are sweet, fluffy, decadent, and not the slightest bit healthy. CHURRO WAFFLES, people. These are hardcore churro.

              Churro Waffles

              This recipe is amazingly easy. As typed up below, it makes three big waffles in your waffle iron. Double or triple to feed a crowd or stash extras to freeze. You won’t need extra pats of butter on top, and you’ll probably need just a minimal amount of maple syrup, dulce de leche, or chocolate sauce. Heck, even dip these in something like Nutella.

              Churro Waffles

              Be crazy. Be churro-y. Dip your whole day in cinnamon and sugar.

              Churro Waffles

              Bready or Not: Churro Waffles

              These hardcore churro waffles are fluffy, decadent, and coated with butter, cinnamon, and sugar. You likely won't need to add much (or any) extra butter or maple syrup. You also might need to wear sweatpants today. Recipe makes 3 large waffles, so double or triple the recipe to feed a group!
              Course: Breakfast
              Cuisine: Mexican
              Keyword: churros, waffles
              Author: Beth Cato

              Ingredients

              • 1 cup all-purpose flour
              • 1/2 teaspoon salt
              • 2 teaspoons baking powder
              • 1 Tablespoon white sugar
              • 2 shakes cinnamon
              • 1 egg
              • 3/4 cup milk or almond milk
              • 3 Tb unsalted butter melted
              • 1/2 teaspoon vanilla extract

              Topping:

              • 1/2 cup white sugar
              • 1 Tb cinnamon
              • 1/4 cup melted butter

              Instructions

              • In a large bowl, mix together flour, salt, baking powder, sugar, and cinnamon. Melt the 3 tablespoons of butter so they can cool a few minutes. Preheat waffle iron.
              • In a separate bowl, beat the egg with the milk, melted butter and vanilla extract. Pour the milk mix into the dry ingredients until just combined.
              • Apply non-stick spray to the waffle maker. Use a 1/2 cup to add batter to the iron and close the lid. While the waffle cooks, melt the butter for the topping and in a separate bowl combine the cinnamon and sugar.
              • Remove the waffle from the iron. Brush butter all over a side, then sift or spoon the cinnamon and sugar over it. Flip over waffle and repeat. Add more batter to the waffle iron and repeat the process.
              • OM NOM NOM!
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