Bready or Not

Bready or Not recipe blog

Bready or Not: Snickerdoodle Krispy Treats

Posted by on Jan 14, 2015 in Blog, Bready or Not, no-bake dessert | 2 comments

Good ol’ Rice Krispie Treats are a standard from my childhood. I used to think it was an amazing twist to get the cocoa version. But this? Oh, people. My husband took these to work and was informed that these were “better than crack.” I take that as pretty high praise.

Snickerdoodle Krispies11_sm

I found the original recipe because it was labeled as Churro Crispy Treats. For me, though, churros are very much a texture thing and the name didn’t fit. They seem more Snickerdoodle-like to me. They are soooo chewy and delicious.

Snickerdoodle Krispies6_sm

The recipe is very straightforward. Use any brand of cinnamon crisp cereal. Add marshmallows. Add more awesomeness. Heck, I heated everything in the microwave. Make sure you sprinkle some coarse salt and turbinado sugar on top, too. It adds an extra oomph.

Snickerdoodle Krispies7_sm

Modified from Brown Butter Churro Crispy Treats at The Law Student’s Wife.

Bready or Not: Snickerdoodle Krispy Treats

Easy no-bake dessert.
Course: Dessert
Keyword: no bake, snickerdoodle
Author: Beth Cato

Ingredients

  • 6 Tablespoons unsalted butter
  • 1 Tablespoon brown sugar
  • 1 Tablespoon cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 10 ounces miniature marshmallows 1 bag
  • 1/4 teaspoon kosher salt
  • 6 cups cinnamon rice squares like Cinnamon Chex or Cascadian Farms Cinnamon Crunch
  • more kosher salt or pretzel salt plus turbinado sugar for the top

Instructions

  • Coat an 8-inch square pan with butter or non-stick spray. Stage the sugar, cinnamon, and vanilla, and marshmallows so they are ready to add quickly.
  • This can be made in the microwave or on the stovetop. Either method: on low, gradual heat, melt the butter in a large container.
  • Once the butter is melted, remove from heat and stir in the brown sugar, cinnamon and vanilla. Add marshmallows and stir to melt. The hot butter should melt the marshmallows, but if needed give it an extra zap in the microwave or briefly heat on low on the stovetop. Stir until no white streaks remain.
  • Remove from heat again, if needed. Add in the cinnamon cereal and 1/4 teaspoon salt. As soon as everything is coated, pour it into the prepared pan. Quickly spread it to the corners and evenly press it down. Sprinkle more coarse salt and turbinado sugar on top.
  • Let the pan cool for at least 15 minutes before slicing and serving.

OM NOM NOM!

    Snickerdoodle Krispies13_sm

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    Bready or Not: Philly Biscoff Fluffernutter Cookies

    Posted by on Jan 7, 2015 in biscoff spread, Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not: Philly Biscoff Fluffernutter Cookies

    A while back I shared my recipe for Biscoff Fluffernutter Bars. I couldn’t help but ponder ways to mix up the recipe. What if I did a cookie version? What would I use for a base recipe? This put me in mind of my Philly Chippers recipe. So, as though summoning Captain Planet, I combined elements to create something awesome.

    Biscoff Smores Chippers8_sm

    The Philadelphia cream cheese in the mix creates a lush cookie dough. These are soft and dense in the best kind of way. The addition of Biscoff spread adds a touch of mildness. Mind you, you could also use nut butter instead (which is what Fluffernutter is all about, really).

    Biscoff Smores Chippers2_sm

    I chopped up chocolate bars instead of using my usual chips here. The effect was awesome. Oozing pools of chocolate, people!

    Biscoff Smores Chippers3_sm

    The marshmallows create pockets of sweetness. It’s a different kind of sweet than the richness of the dough, so it creates these complex layers of OMG. I ended up with about 40 cookies using a tablespoon scoop.

    Biscoff Smores Chippers9_sm

    A Bready or Not original recipe combining my Philly Chippers recipe and Biscoff Fluffernutter Bars.

    Bready or Not: Philly Biscoff Fluffnutter Cookies

    Cookies that combine marshmallows, cookie butter, and chocolate!
    Course: Dessert
    Keyword: chocolate, cookie butter, cookies
    Author: Beth Cato

    Ingredients

    • 1 cup butter two cubes, softened
    • 8 oz cream cheese softened
    • 1/3 cup Biscoff spread
    • 3/4 cup granulated sugar
    • 3/4 cup packed brown sugar
    • 1 egg room temperature
    • 1 tsp vanilla extract
    • 2 1/2 cups flour
    • 2 tsp cream of tartar
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 7 ounces chocolate chopped (about two bars)
    • 2 cups mini marshmallows about 1/2 bag

    Instructions

    • Preheat oven to 350.
    • Cream together the butter, cream cheese, Biscoff spread, and sugars. Add the egg and vanilla and mix well. Sift dry ingredients together and slowly incorporate them with the wet ingredients. Add the chocolate and marshmallows and incorporate.
    • Use a tablespoon scoop or tablespoon to drop dough onto the cookie sheet. Bake for 10-12 minutes. Leave them on the cookie sheet for a few minutes before moving to a rack to cool.

    OM NOM NOM.

      Biscoff Smores Chippers6_sm

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      Bready or Not: Skillet Chocolate Chip Cookie

      Posted by on Dec 31, 2014 in Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not: Skillet Chocolate Chip Cookie

      Happy New Year! Let’s celebrate with a cookie.

      Skillet Chocolate Chip Cookie

      Just one. It’s about time for those resolutions, right?

      Skillet Chocolate Chip Cookie

       

      Is that big enough? That’s a whole cast iron skillet of cookie, right there.

      There are a lot of reasons to make a massive cookie. You could top it off with ice cream scoops and drizzle and dig in with a few people you don’t mind sharing germs with. Or you can look at the clock and realize that this sucker cooks up fast and you don’t have to worry about batches.

      Plus, you can do what I did and make the dough the night before. Then when I needed to serve it up for brunch, all I had to do was preheat the oven, plop my dough in the skillet, and bake.

      Add whatever chips you want. Add nuts. Mix up the flour–I did this with a mix of wheat and all-purpose (and no one could tell!).

      It’s very goopy if you eat it fresh out of the oven. If you want it solid enough to cleanly slice, let it rest about 30 minutes.

      Tweaked from Skillet Chocolate Chip Cookie from Martha Stewart Everyday Food, October 2013.

       

      Skillet Chocolate Chip Cookie

      Bready or Not: Skillet Chocolate Chip Cookie

      A gigantic chocolate chip cookie!
      Course: Dessert
      Keyword: chocolate, cookies
      Author: Beth Cato

      Ingredients

      • 6 Tablespoons unsalted butter room temperature, plus 1 tablespoon for the skillet
      • 1/3 cup brown sugar packed
      • 1/2 cup white sugar
      • 1 large egg room temperature
      • 1 teaspoon pure vanilla extract
      • 1 cup flour worked well with 1/4 cup wheat and 3/4 cup all-purpose
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon coarse salt
      • 1 cup chocolate chips

      Instructions

      • The dough can be made the day before baking. In a large bowl, combine with butter and sugars. Add the egg and vanilla, followed by the dry ingredients. Add the chocolate chips or other additions last. Wrap with plastic wrap to chill in fridge overnight or for several hours, at least.
      • Preheat oven to 350 degrees. Add a tablespoon of butter to a 10-inch cast iron skillet and set it in the oven for a few minutes.
      • On the plastic wrap, form the dough into the rough shape of the skillet. When the butter has melted in the skillet, pull it out and rotate it to cover the base with butter. Carefully add the cookie dough, and using a spatula, press it in to the edges.
      • Bake until the cookie is golden brown and just set in the center, about 18 to 20 minutes. Let cool for 10 minutes, at least, or 30 minutes if you want it set enough to slice.

      OM NOM NOM.

         

        Skillet Chocolate Chip Cookie

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        Bready or Not: Overnight Cinnamon Pecan Coffee Cake

        Posted by on Dec 24, 2014 in Blog, Bready or Not, breakfast, cake, main dish | Comments Off on Bready or Not: Overnight Cinnamon Pecan Coffee Cake

        Merry Christmas to those who celebrate! Whether or not you observe the holiday, I offer a breakfast cake recipe that you can throw together tonight and bake in the morning.

        Overnight Cinn Pecan Coffee Cake

        It will serve a whole bunch of people. The leftovers are delicious. And heck, it’s CAKE. For breakfast. Actually, it’d be pretty darn good at any time of day.

        Overnight Cinn Pecan Coffee Cake

        Sour cream is the secret weapon here. It creates a cake that is moist and luscious without any sour cream taste. Combine that tenderness with the crackled top and the crunch of pecans, and you have a total winner.

        Overnight Cinn Pecan Coffee Cake

        Tweaked from Overnight Cinnamon Pecan Coffee Cake at Relish Magazine.

        Bready or Not: Overnight Cinnamon Pecan Coffee Cake

        A great breakfast cake to make the day before.
        Course: Breakfast
        Keyword: cake, make ahead
        Author: Beth Cato

        Ingredients

        Cake:

        • 3/4 cup unsalted butter softened
        • 1 cup white sugar
        • 2 large eggs room temperature
        • 2 cups all-purpose flour
        • 1 teaspoon baking powder
        • 1 teaspoon baking soda
        • 1 teaspoon nutmeg
        • 1/2 teaspoon salt
        • 1 cup sour cream

        Streusel:

        • 3/4 cup brown sugar firmly packed
        • 1/2 cup chopped pecans or walnuts
        • 1 teaspoon ground cinnamon

        Instructions

        • Make the streusel topping first by combining the brown sugar, pecans and cinnamon in a small bowl. Set aside.
        • In a big bowl, beat the butter and white sugar until light and fluffy; add the eggs, one at a time, beating well after each.
        • In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, nutmeg and salt. Slowly add the flour mix to the eggs and butter. Pause to add in some sour cream, then more flour, going back and forth until it's all blended.
        • Apply nonstick spray to a 9x13-inch pan. Pour in the batter and spread to the edges. Sprinkle the streusel all over the top.
        • Cover well with plastic wrap and chill overnight, or up to 18 hours.
        • Preheat the oven at 350-degrees. Remove the plastic wrap. Bake the cake for 35 minutes, or until a toothpick comes out clean. Serve warm or at room temperature.

        OM NOM NOM!

          Make the streusel topping first by combining the brown sugar, pecans and cinnamon in a small bowl. Set aside. In a big bowl, beat the butter and white sugar until light and fluffy; add the eggs, one at a time, beating well after each. In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, nutmeg and salt. Slowly add the flour mix to the eggs and butter. Pause to add in some sour cream, then more flour, going back and forth until it's all blended. Apply nonstick spray to a 9x13-inch pan. Pour in the batter and spread to the edges. Sprinkle the streusel all over the top. Cover well with plastic wrap and chill overnight, or up to 18 hours. Preheat the oven at 350-degrees. Remove the plastic wrap. Bake the cake for 35 minutes, or until a toothpick comes out clean. Serve warm or at room temperature. !HO HO HO & OM NOM NOM!

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          Bready or Not: Mint Chocolate Chip Bars

          Posted by on Dec 17, 2014 in Blog, Bready or Not, chocolate, cookies, mint | 2 comments

          You want something chewy, minty, and luscious? Here’s your new favorite cookie bar.

          Mint Chocolate Chip Bars

          I used mint chocolate chips from King Arthur Flour here but you can substitute any kind of mint chocolate chips you get from the grocery store. I do love the seasonal colors of these particular chocolate chips!

          Mint Chocolate Chip Bars

          [The bars, right before baking.]

          These bars are kind of amazing. They are EASY. They look like they are more work-intensive than they are. The results really impressed me because they are so chewy, even the side pieces. The mint flavor is definitely there but it doesn’t knock you upside the head; if you want it heavier, add an extra splash of extract. Another note: after a day, the mint flavor in the bars gets even stronger.

          Mint Chocolate Chip Bars

          You’ll definitely want to chill this before you slice into bars. I store them in the fridge after that because I live in Arizona, but these might be okay at room temp for you folks who actually experience winter.

          My husband loves mint chocolate. These bars have his full endorsement.

          Modified from Recipe Girl.

          Mint Chocolate Chip Bars

          Bready or Not: Mint Chocolate Chip Bars

          Course: Dessert, Snack
          Keyword: bars, chocolate, mint
          Author: Beth Cato

          Ingredients

          Chocolate Layer:

          • 2 cups semi-sweet chocolate chips or milk chocolate chips
          • 14 oz sweetened condensed milk
          • 1 teaspoon peppermint extract

          Cookie Dough:

          • 1 cup unsalted butter 2 sticks, room temperature
          • 1 cup light brown sugar packed
          • 1/2 cup white sugar
          • 2 large eggs
          • 1 Tablespoon vanilla extract
          • 2 cups all-purpose flour
          • 1 cup oats quick-cooking or old-fashioned rolled
          • 1 teaspoon baking powder
          • 1 teaspoon baking soda
          • 1 teaspoon kosher salt
          • 2 cups mint chocolate chips

          Instructions

          Mint chocolate filling:

          • Place semi-sweet and/or milk chocolate chips and condensed milk in a small saucepan. Heat on low, stirring often, until everything has melted and the mix has thickened. Remove it from the burner and pour in the peppermint extract and stir. Let the pot cool until about room temperature.

          The cookie dough:

          • Preheat oven to 350 degrees. Prep a 9x13-inch pan with parchment paper (the combination aluminum foil/parchment paper works well here) and lightly butter or use nonstick spray. Have paper overhang the sides for easy lifting later.
          • Place the butter and sugars in a large bowl. Mix until smooth and creamy. Add the eggs and vanilla.
          • In a separate bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda and salt. Mix with the butter mixture. Add mint chocolate chips last.
          • Place about half the cookie dough in the prepared pan. It will be sticky, but drop it in dollops and smooth it to the edge as best you can. With a solid layer on the bottom, now dollop the cooled chocolate from the saucepan. Use an offset spatula to smooth it to the edges. Plop the rest of the cookie dough on top and don't worry if some chocolate shows through. The dough will ooze out and even as it bakes.
          • Bake until lightly browned, about 20 to 25 minutes. Set aside to cool for a few hours, then place in fridge to completely set. Cut into bars. Store in sealed container in fridge or on counter.

          OM NOM NOM!

            Mint Chocolate Chip Bars

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            Virtual Cookie Exchange Blog Hop: Chewy Cardamom Cookies

            Posted by on Dec 16, 2014 in Blog, Bready or Not, cookies | 2 comments

            I saw a retweet on Twitter earlier this month about a cookie exchange blog hop. Despite my deadlines and stress, I couldn’t help but perk up in interest. COOKIES! BLOG HOP! This is so my sort of thing.

            Cardamom Cookies4_sm

            The Blog Hop originated with Linda Poitevin and I was tagged by Debra Vega, who shared a tasty looking recipe for Pumpkin Peanut Butter Chocolate Chip Cookies.

            I had a tough time deciding on what cookie recipe to share, but I decided on one of my old favorites: Chewy Cardamom Cookies.

            This recipe makes chewy, spicy pillows. They are the perfect cookie leading right into Christmas. They smell divine, and the taste is just as amazing!

            The rules of the blog hop ask participants to tag four authors in turn, but you won’t be smote for tagging more or less (… or will you?). In any case, I tag Dawn Bonanno and Pam Wallace! Their cookie posts are due in a week, 12/23.

            Cardamom Cookies1_sm

            Bonus Bready or Not: Chewy Cardamom Cookies

            Plump delicious spice cookies.
            Course: Dessert
            Keyword: cardamom, cookies
            Author: Beth Cato

            Ingredients

            • 1/4 cup unsalted butter melted
            • 1/2 cup shortening
            • 1 cup brown sugar packed
            • 1 teaspoon baking soda
            • 1 1/2 teaspoons cardamom
            • 1 teaspoon teaspoon ground cinnamon heaping
            • 1/4 cup molasses [could try substituting honey]
            • 1 egg room temperature
            • 2 1/4 cups flour
            • 1/4 cup sugar
            • 1/2 teaspoon cardamom

            Instructions

            • Preheat oven to 375 degrees. In a mixing bowl, blend the butter and shortening until creamy. Add in the brown sugar, baking soda, cardamom, and cinnamon.
            • Add the molasses and egg, and once that's combined, slowly mix in the flour.
            • Using a teaspoon scoop or spoon, shape dough into small balls and roll in the cardamom and sugar.
            • Bake cookies for about 10 minutes or until edges are set and tops are slightly cracked. They will be pillowy--if too much so, flatten the next batch with a spatula or glass, if you wish.

            Makes about 45 cookies, teaspoon-size.

              OM NOM NOM.

                Cardamom Cookies3_smvirtualcookie-exchange-blog-hop-1

                 

                 

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