Bready or Not: Chewy Coffee Cookies

Posted by Beth on Mar 6, 2019 in Blog, Bready or Not, cookies | Comments Off on Bready or Not: Chewy Coffee Cookies

Eat your coffee in these Chewy Coffee Cookies, and get your day off to the right start.

These cookies are chewy with a slight crunch, with the outside pleasantly crusted with turbinado sugar and coarsely-ground coffee.

My husband’s work lives on coffee. It probably runs through people’s veins. Needless to say, they liked these cookies.

These are the sorts of cookies that are good for breakfast, snack, or a party spread. Just maybe an event early in the day because, you know, caffeine.

I am told these cookies also taste good with coffee. Who knew?

Modified from Food network Magazine December 2017.

Print Recipe

Bready or Not: Chewy Coffee Cookies

These chewy, slightly crunchy goodies are perfect for the coffee lover!

Course: Dessert, Snack

Keyword: coffee, cookies

Author: Beth Cato

Ingredients

Cookies

• 3 Tablespoons coffee beans coarsely ground
• 1/3 cup turbinado sugar
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/2 cup unsalted butter room temperature
• 1 cup brown sugar packed
• 1 large egg

Glaze

• 1 1/3 cup confectioners' sugar
• 3 + teaspoons milk or water

Instructions

• Preheat oven at 350-degrees. Line baking sheet with parchment paper.
• In a small bowl, combine 1 Tablespoon of ground coffee with the turbinado sugar. Set aside.
• In another bowl, mix the rest of the coffee with the flour, salt, baking powder, and cinnamon.
• In a big bowl, beat together the butter and brown sugar until light and fluffy; using beaters, about 3 minutes. Add the egg. Gradually stir in the flour mixture.
• Drop a teaspoon of dough into the coffee and raw sugar, and roll to cover. Place on parchment with two inches of space to allow for spread.
• Bake for 12 to 15 minutes, until set but still soft. Let cool on pane for 5 minutes, then transfer to a rack to fully cool.
• Once all of the cookies are baked, make the glaze. Stir together the confectioners' sugar and liquid of choice until the glaze is thick but spreadable. Use the back of a spoon to glaze each cookie. Let set about 15 minutes before packing in sealable containers, wax paper between the stacked layers.
• OM NOM NOM!

Book Blog: Miss Violet & the Great War by Leanna Renee Hieber

Posted by Beth on Mar 1, 2019 in Blog, book blog | Comments Off on Book Blog: Miss Violet & the Great War by Leanna Renee Hieber

I review everything I read and post reviews on Goodreads and LibraryThing. That’s not enough. Good books are meant to be shared. Therefore, I’m spotlighting some of my favorite reads here on my site.

Miss Violet & the Great War by Leanna Renee Hieber

out this week; order at Indie Bound, B&N, or Amazon

I received this book through NetGalley.

Hauntingly hopeful, Miss Violet & the Great War explores the tragedy of the first World War with poetic grace. I found this not to be a book to blaze through in one sitting, but one to savor and appreciate in little bites. That’s not to say it’s a slow read, either. This is a book that felt like immersing myself into a cozily hot bath.

I’ve read one of the related books in Hieber’s world, The Eterna Files, and that was a few years ago now. I jumped into this fourth book in the current series and had no problem following along, and I immediately loved a number of characters. While The Eterna Files seemed to be more of a supernatural mystery to me, Miss Violet & the Great War comes across as more like a spiritual gothic in the very mode of early 20th century novels.

Though the book is about the horrific aspects of war, Hieber’s main focus is on the goodness and creativity of humanity. I’m rather left in awe by the grace of how she handled that. Miss Violet grows up haunted by visions of the War to come throughout her childhood, and prepares herself with intelligence and practicality; so many books are plagued by impulsive protagonists, and it’s refreshing to encounter one with such thoughtfulness and diligence. The latter half of the book is in the War itself, with battles of physical and spiritual natures.

I highly recommend this to readers interested in the Great War and historical fiction with a fantastical bent.

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

Posted by Beth on Feb 27, 2019 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier, no-bake dessert | Comments Off on Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

I’m here to set you up with a breakfast or snack bar that is delicious and mostly healthy. Plus, these No Bake Chocolate Almond Bars can be tweaked for several dietary needs!

If you need gluten-free, use GF rolled oats. If you need dairy-free, use different chocolate chips. If you have nut allergies… well, you could probably use all-purpose flour and a different nut butter or even Biscoff spread, but I haven’t tested that mod myself.

Though I did test this recipe. A lot. Because it kept coming out tasty, but still a bit off.

The first try, I used milk chocolate chips, which is always my preference in cookies. To my surprise, I found the end result to be too sweet.

The second try, I became quite frustrated when pressing the base layer into the pan. It was a big sticky mess.

Therefore, by the third try, I knew what to do. Use semisweet chips. Chill the oat mixture from the time it is mixed. I also found that these bars were fantastic to freeze; just use waxed paper between the stacked bars.

Print Recipe

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

Tweak this recipe to be gluten-free by using GF rolled oats--and it can even be dairy-free by using select chocolate chips! Plan to assemble this recipe over a few hours as you must chill the ingredients between each step. Also, best to avoid milk chocolate this time around, or the bars will be excessively sweet. Use semisweet or dark chocolate instead.

Course: Breakfast, Snack

Keyword: bars, chocolate, gluten free

Author: Beth Cato

Ingredients

Crust

• 3 cups old fashioned oats
• 1/2 cup almond flour
• 3 Tablespoons coconut oil melted
• 1/2 cup + 2 Tablespoons pure maple syrup
• 3/4 cup almond butter
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Filling

• 3/4 cup dark chocolate chips or semisweet
• 1/4 cup almond butter

Instructions

• In a large bowl, mix together all of the crust ingredients. The mixture should be sticky and clump together. If it's not cohesive, add more almond butter; if it's too wet, add some more oats and/or almond flour. Chill bowl in fridge for an least an hour.
• Line an 8x8 or 9x9-inch pan with aluminum foil and apply nonstick spray.
• Press half of the crust mix evenly into the bottom of the pan. A piece of waxed paper or parchment and a heavy glass make it easier to compress as much as possible. Place pan and bowl in fridge for another 30 minutes.
• In the microwave or in a pan on the stovetop, melt together the chocolate chips and remaining almond butter. When they become creamy and smooth, remove from heat. Pour the chocolate to completely cover the oat layer. Chill for another hour.
• Dollop the remaining oat mixture atop the hardened chocolate. Again, compress contents into pan as much as possible. Chill another 30 minutes.
• Use the foil to lift contents onto a cutting board. Slice. Keep bars for up to 3 weeks in the fridge, in a sealed container with waxed paper between the layers, or freeze for up to a month.
• OM NOM NOM!

Book Blog: Mahimata (Asiana #2) by Rati Mehrotra

Posted by Beth on Feb 22, 2019 in Blog, book blog | Comments Off on Book Blog: Mahimata (Asiana #2) by Rati Mehrotra

I review everything I read and post reviews on Goodreads and LibraryThing. That’s not enough. Good books are meant to be shared. Therefore, I’m spotlighting some of my favorite reads here on my site.

Mahimata by Rati Mehrotra

order at IndieBound, Amazon, or B&N

Mahimata is the second book in a duology and will be released on March 5th. I had both books supplied to me gratis by the publisher (also my publisher) and loved both. If you haven’t read the first book, seriously, get it NOW and preorder the second book.

This is what I said about book one:
“Markswoman is a breathlessly-paced post-apocalyptic fantasy with a highly original setting and characters you can’t help but love (and hate).” To add to that: Post-apocalyptic magical knife-wielding female assassins FTW.

Rati Mehrotra’s Asiana duology comes to a fantastic conclusion in Mahimata. In this Asian-inspired fantasy settings with unique sci-fi twists, Kyra is a highly-trained assassin telekinetically bound with her blade. Her world has erupted in war. Her sect has fought against local wyr-wolves for centuries, but now a greater–human–threat has emerged and threatens to take over Asiana. In the turbulence of the first book, Kyra met and fell for Rustan, of a rival sect–and also almost died. As Mahimata begins, she struggles to recover physically and reconcile herself with what she has learned about her sect, her power, and her world.

The action is intense and well-grounded in genuine emotions. I especially love how the wyr-wolves developed. This is a book all about maturity and growth for both Kyra and Rustan as they fight to save their people at great cost. I’m sorry to see the series end, but this conclusion truly hits all the right notes.