chocolate

Bready or Not: Chocolate Peanut Butter Bars [cake mix]

Posted by Beth on Sep 11, 2019 in Blog, Bready or Not, brownies, cake mix, chocolate | Comments Off on Bready or Not: Chocolate Peanut Butter Bars [cake mix]

These Chocolate Peanut Butter Bars are so good that people won’t even guess that it uses cake mix.

I, personally, don’t see any shame in using cake mix. It’s a convenient base ingredient to doctor up.

Chocolate and peanut butter is such a classic pairing. You can use any number of chocolate cake mixes for this (it was tested with a 15.25 ounce box), but I recommend devil’s food cake. It has a nice depth to it.

If you’re in America, you might find a premade bag of peanut butter and chocolate chips at stores like Walmart. If you can’t find that, just use separate bags of those kinds of chips and measure out a cup of each.

At my husband’s work, some of his co-workers considered this among their all-time favorite recipes. That is high praise indeed.

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Bready or Not: Chocolate Peanut Butter Bars [cake mix]

This easy-to-make recipe is so good that people won't even know it uses cake mix!

Course: Dessert, Snack

Keyword: bars, cake mix, chocolate

Author: Beth Cato

Ingredients

• 1 box chocolate cake mix 15.25 oz
• 3/4 cup unsalted butter melted
• 1/2 cup milk
• 1 cup creamy peanut butter
• 1 bag peanut butter and chocolate chips or 1 cup of each kind of chips
• 1/2 cup chopped peanuts

Instructions

• Preheat oven at 350-degrees. Line a 9x13 pan with foil and apply nonstick spray.
• In a big bowl, combine the cake mix, melted butter, and milk. Spread half of batter on bottom of the pan. Bake for 15 minutes.
• Place peanut butter in a microwave safe bowl and warm to be spreadable. Pour over the baked bottom crust and spread to edges. Sprinkle the peanut butter and chocolate chips on top, followed by dollops of the reserved cake batter. Finish with the chopped peanuts.
• Bake for another 20 minutes, until the visible portions of the peanut butter layer look set. Cool completely, refrigerating if desired.
• Use foil to lift onto cutting board to slice into bars. Store in a sealed container at room temperature.
• OM NOM NOM!

Bready or Not Original: Cookies and Milk Quick Fudge

Posted by Beth on Aug 7, 2019 in Blog, Bready or Not, chocolate, cookies, fudge, no-bake dessert, oreo | Comments Off on Bready or Not Original: Cookies and Milk Quick Fudge

Old-fashioned stovetop fudge is great. It’s also fussy, sometimes refusing to set or turning out gritty, and makes the cook babysit a hot pot to stir and stir. I’m all about quick fudges, especially during the Arizona summer. This Cookies and Milk Quick Fudge is especially nice because it has endless variations!

Choose a crisp, crunchy cookie from the store. Maybe on a good sale. In my case, I used Keebler’s Deluxe Grahams. A lot of Keebler’s cookies would work here–just don’t use the soft-baked ones.

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.

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!

Make this recipe time and again with different cookies. It could even be customized for the holidays or sporting events with the addition of differently colored sprinkles on top. Have fun with it!

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Bready or Not Original: Cookies and Milk 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 here, like many of those made by Keebler. 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

Keyword: fudge, no bake, quick fudge

Author: Beth Cato

Ingredients

• 1 1/2 cups chopped store-bought cookies frozen
• 3 cups white chocolate chips
• 14 ounce sweetened condensed milk can
• 3 Tablespoons mini chocolate chips

Instructions

• Line an 8x8 or 9x9 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 chocolate 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.
• OM NOM NOM!

Bready or Not: Double Chocolate-Candied Ginger Cookies

Posted by Beth on Jul 10, 2019 in Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not: Double Chocolate-Candied Ginger Cookies

Let’s go hardcore chocolaty with these Double Chocolate-Candied Ginger Cookies.

Candied ginger with bittersweet chocolate, you say? Why, yes! The combination is extraordinary. These are grown-up cookies, with heady chocolate and ginger mingling in a great way.

I was surprised at how much the cookies dough hardened during its chill time. I still recommend chilling the dough, though, because aging the flour mix does age the dough and deepen flavors.

Just soften the dough at room temperature for a bit, if needed. My cookies didn’t spread much, either. They ended up as fat. luscious little chocolate bombs!

These are cookies to bludgeon off the lingering foulness of a bad day. Indulge!

Modified from Saveur Magazine.

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Bready or Not: Double Chocolate-Candied Ginger Cookies

The sweet spiciness of candied ginger wonderfully complements bittersweet chocolate in the rich cookies! Shaped teaspoon-sized, recipe makes about 33 cookies.

Course: Dessert

Keyword: chocolate, cookies

Author: Beth Cato

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup plus 1 Tb unsweetened cocoa powder sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 5 Tablespoons unsalted butter softened
• 1/3 cup coconut oil
• 1/3 cup white sugar
• 1/4 cup light brown sugar packed
• 3/4 teaspoon kosher salt
• 1 large egg
• 1/2 cup bittersweet chocolate heaping, coarsely chopped or in chips
• 1/2 cup candied ginger chopped

Instructions

• In a medium bowl, combine the flour, cocoa powder, baking powder, and baking soda. Set aside.
• In a big bowl, beat together the butter, coconut oil, both sugars, and salt, until pale and fluffy. Add the egg, scraping the bowl as needed. Stir in the flour mixture. Fold in the bittersweet chocolate and candied ginger.
• Wrap cookie dough in plastic wrap and chill for a few hours.
• Preheat oven at 375-degrees. Pull out cookie dough; if it fairly hard, let sit out a few minutes to soften some. Use a spoon to shape and form small dough balls. Space out on a parchment-lined baking sheet.
• Bake 9 to 11 minutes. Let sit on cookie sheet for 10 minutes, then transfer to a rack to finish cooling. Store in a sealed container at room temperature.
• OM NOM NOM!

Bready or Not: Moose Farts

Posted by Beth on Jul 3, 2019 in Blog, Bready or Not, chocolate, cookies, no-bake dessert | 2 comments

Tomorrow might be America’s Independence Day, but let’s go rebellious and Canadian with a tasty no-bake treat called Moose Farts.

That’s right, MOOSE FARTS. With a name like that, you know it has to be good.

These are apparently a Newfoundland treat. They bear some similarities to “magic cookie bars,” but these are in a distinct ball shape.

I think they’re perfect for a hot Arizona summer. No need to turn on the oven or use tons of fussy ingredients! Moose Farts are something kids and adults can enjoy. The moose… not so much.

Modified from Rock Recipes.

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Bready or Not: Moose Farts

Moose Farts are an easy, no-bake treat out of Newfoundland! If grinding your own graham cracker crumbs, about half a standard Honey Maid box will give you the perfect amount of crumbs to include in the balls and to roll them in.

Course: Dessert, Snack

Keyword: no bake

Author: Beth Cato

Ingredients

• 1/4 cup unsalted butter melted
• 14 oz sweetened condensed milk can
• 1 teaspoon vanilla extract
• 1 1/2 cups dried coconut shreds or flakes
• 1 1/2 cups graham cracker crumbs
• 1 1/2 cups chocolate chips milk or semi-sweet
• extra graham cracker crumbs to roll balls

Instructions

• In a large microwave-safe bowl, melt the butter. Stir in the sweetened condensed milk and vanilla extract, then follow up with the coconut flakes, graham cracker crumbs, and chocolate chips. Once they are combined, stash the bowl in the fridge to chill for at least 30 minutes.
• Use a teaspoon or teaspoon scoop to form a small ball. Roll in extra graham cracker crumbs. Place in a container. Repeat with more balls, with waxed paper placed between the layers. Recipe makes about 51 ball using a scoop.
• Store balls in sealed container in the fridge.
• OM NOM NOM!

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

Posted by Beth on Jun 26, 2019 in Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not Original: Chewy Honey Chocolate Chip Cookies

Bready or Not is back with an original recipe for Chewy Honey Chocolate Chip Cookies!

This recipe arose from my need to create a good, basic chocolate chip cookie that could last for weeks to be shipped cross-country. I looked to my staple Chewy Honey cookies for inspiration, and started tweaking.

On my first try, the cookies were good but a tad bland. Therefore, I upped the vanilla extract and also added espresso powder. Espresso powder is a secret weapon for anyone who bakes with chocolate, as it deepens the inherent flavor without making it taste like coffee.

This second version worked in every way. Not only did it taste delicious, but it was perfect to pack and ship, too.

Mind you, I wouldn’t do that right now because I live near Phoenix. In June, this isn’t a chocolate-friendly place outside of air conditioning!

Try my other original Chewy Honey cookie recipes! If you’ve met me at a con, I’ve likely offered you the Maple or Snickerdoodle Cookies.
Chewy Honey Maple Cookies
Chewy Honey Snickerdoodles
Chewy Honey Lemon Cookies

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Bready or Not Original: Chewy Honey Chocolate Chip Cookies

This Bready or Not Original reinvents the chocolate chip cookie using a mixture of flours and corn starch for soft and chewy cookies that stay delicious for weeks in a sealed container. Note that the dough needs to chill for at least a few hours prior to baking.

Course: Dessert, Snack

Keyword: chocolate, cookies

Author: Beth Cato

Ingredients

• 3/4 cup unsalted butter softened
• 1/2 cup light brown sugar packed
• 1/2 cup white sugar
• 2 Tb honey
• 1 large egg room temperature
• 1 Tablespoon vanilla extract
• 1 cup bread flour
• 1 cup all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon espresso powder
• 1/2 teaspoon salt
• 1 cup chocolate chips add a variety!

Instructions

• In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.
• In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, espresso powder, and salt. Sift together.
• Slowly stir together the wet ingredients and flour mix until just combined. Sprinkle in the chocolate chips. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
• When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
• Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
• Stored cookies will keep in a sealed container, between waxed paper or parchment layers, for weeks. They are excellent for travel or shipping.
• OM NOM NOM!

Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

Posted by Beth on May 22, 2019 in Blog, blondies, Bready or Not, cake mix, chocolate, cookies, oreo | Comments Off on Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

I’m no baking snob. Cake mix has a place in my kitchen when I need quick-fix baked goods. This recipe for Oreo Thins Cake Batter Blondies is fantastic.

I made a different variation of this back on my old LiveJournal lo those many years ago. In that one, I used regular Golden Oreos as Oreo Thins didn’t exist yet.

Both styles of Oreos are great in this recipe. If you use Thins, use the entire package, chopped-up. For regular Oreos, use about 2 cups of chopped cookie.

There IS such a thing as too many Oreos in a recipe like this. They can overwhelm the batter and make everything (a delicious) crumbly mess when it’s cut. I speak from experience.

Use whatever kind of Oreo you want here. I used Oreo Thins Salted Caramel when I took these pictures. Use Golden Oreos, regular Oreos, or any seasonal remix–and choose different color sprinkles to match!

Sprinkles make everything better, right?

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Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

This super-simple recipe uses cake mix to bake up a delicious dish of blondies. Use an entire package of Oreo Thins, whatever flavor you fancy (Salted Caramel is great if available)! Regular Oreos are also fantastic for this recipe, but use only about 2 cups of chopped Oreos or they will overwhelm the batter. Adding chocolate chips is an option, too, depending on the Oreos being used; with some kinds it may make the bars too sweet.

Course: Dessert, Snack

Keyword: bars, cake mix, oreo

Author: Beth Cato

Ingredients

• 18.25 oz yellow cake mix
• 1/4 cup canola oil
• 1 egg
• 1/3 cup milk or half and half
• 1 package Oreo Thins crumbled
• 1/2 cup sprinkles
• 1/2 cup white chocolate or chocolate chips, optional

Instructions

• Preheat oven at 350-degrees. Line a 13x9 dish with foil and apply nonstick spray or butter.
• In a large bowl, mix together the cake mix, oil, egg, and milk. The batter should be thick. Fold in the Oreo Thins and sprinkles [and chocolate chips, if using].
• Pour into pan and even out. Bake for 25 to 30 minutes, until middle passes toothpick test. Cool completely. Use foil to lift contents onto cutting board to slice into squares. Store in a sealed container.
• OM NOM NOM!