chocolate

Bready or Not Original: Cranberry Candied Ginger Blondies

Posted by Beth on Apr 10, 2019 in Blog, blondies, Bready or Not, breakfast, chocolate | Comments Off on Bready or Not Original: Cranberry Candied Ginger Blondies

Cranberry Candied Ginger Blondies pack tart cranberries, zesty little nuggets of candied ginger, and mellow white chocolate in a chewy blondie base, to delicious results.

This begins a small spate of dried cranberry recipes that will be on Bready or Not over the next while.

This is because I bought a massive bag of dried cranberries on sale at Costco, and I had an existing stockpile to use up, too. Cue a “oh crap, I need to use up some of this stuff!” response.

This recipe proved to be a fantastic one, too. The blondies are sweet and chewy, and that combination of dried cranberries, candied ginger, and white chocolate complements and contrasts in an amazing way.

I’ve been asked before about where to find candied ginger. Sometimes brands will sell it jarred alongside spices on the grocery store aisle. Also, check the bins at your local health food store or co-op. I’ve bought candied ginger at my local Sprouts.

The good news is that candied ginger (like dried cranberries) keeps well for ages, so you can stock up and enjoy it for months. Though space might be an issue if you’re buying at Costco…

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Bready or Not Original: Cranberry Candied Ginger Blondies

Cranberry Candied Ginger Blondies pack tart cranberries, zesty little nuggets of candied ginger, and mellow white chocolate in a chewy blondie base, to delicious results.

Course: Breakfast, Dessert, Snack

Keyword: bars

Author: Beth Cato

Ingredients

• 1 cup unsalted butter softened
• 1 cup white sugar
• 1/2 cup brown sugar packed
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup dried cranberries
• 1/3 cup candied ginger chopped
• 1 cup white chocolate chips

Instructions

• Preheat oven at 350-degrees. Line a 13x9 inch dish with aluminum foil and apply nonstick spray.
• Place butter and both sugars in a large bowl and beat until creamed together. Mix in eggs and vanilla. Follow up with the flour, baking powder, and salt, until just combined. Fold in the cranberries, candied ginger, and white chocolate chips.
• Spread batter in the ready pan and even out. Bake for 27 to 30 minutes, until edges are firm and the middle passes the toothpick test. Cool on a wire rack.
• Use foil to list contents onto cutting board. Slice into pieces. Store in an sealed container at room temperature.
• OM NOM NOM!

Bready or Not Original: Pecan Caramel Chip Cookies

Posted by Beth on Apr 3, 2019 in Blog, Bready or Not, chocolate, cookies | 2 comments

I love creating new recipes using my favorite grocery find in recent years, caramel chips! This original recipe for Pecan Caramel Chip Cookies is sublime and delicious.

This recipe was inspired by my favorite recipe for White Chocolate Macadamia Nut Cookies. The secret to success in that recipe is white chocolate chips are melted and mixed into the dough.

I considered a bag of caramel chips and thought, hey, if it worked for white chocolate chips, why not caramel?

I opted to use pecans because 1) they go so well with caramel, and 2) they are cheaper and generally more accessible to people.

The melted caramel chips don’t simply add sweetness to the dough, but a smooth, silky texture that helps these cookies to bake up fat and chewy.

You might need to hunt around for caramel chips. I’m still mad that my local Walmart carried them for a year then stopped, but most grocery stores around still carry them. Kroger even stocks their own version, which doesn’t look or taste quite as amazing as Hershey’s or Ghirardelli’s, but it’s still good. And cheaper, for sure.

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Bready or Not Original: Pecan Caramel Chip Cookies

This original recipe requires caramel chips. A cup of these chips are melted and blended into the dough, transforming these cookies into something magical!

Course: Dessert, Snack

Keyword: cookies

Author: Beth Cato

Ingredients

• 1 bag caramel chips divided
• 1/3 cup white sugar
• 1/3 cup light brown sugar packed
• 11 Tablespoons unsalted butter room temperature
• 1 teaspoon vanilla extract
• 2 eggs room temperature
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 3/4 cup chocolate chips
• 3/4 cup coarsely chopped pecans

Instructions

• Preheat oven to 325-degrees. Place 1 cup of caramel chips in a microwave safe bowl. Microwave on 50% power in short increments, 20-25 seconds, and stop to stir between passes until the chips blend smoothly. Set aside to cool.
• In a large mixing bowl, beat together both sugars, butter, vanilla extract, and eggs until they're creamy. Mix in the melted chips. Stir in flour, baking soda, and cream of tartar. Fold in the remaining caramel chips, chocolate chips, and chopped pecans.
• Use a tablespoon cookie scoop or spoon to place dough in rounded lumps on cookie sheet. Bake 10 to 12 minutes, until the tops just begin to turn light golden brown. Cool on the sheet for several minutes, then move to a rack to cool.
• OM NOM NOM!

Bready or Not: Peanut Butter Chocolate Chip Bars

Posted by Beth on Mar 27, 2019 in Blog, blondies, Bready or Not, cake, chocolate, cookies | Comments Off on Bready or Not: Peanut Butter Chocolate Chip Bars

These are not mere blondies. No, these Peanut Butter Chocolate Chip Bars are practically cake.

Seriously, this could work as a birthday cake for a chocolate-peanut butter lover. These bars are THICK and loaded with goodness.

This recipe makes a full 13 by 9 pan, so there’s plenty to share. As dense as each bar is, you probably don’t want to cut them large.

Bars like this freeze very well, too, so you can stash some away to enjoy later.

I can’t help but wonder how this recipe would be with Reese’s Peanut Butter Cups chopped into it, too. I should try that sometime.

Recipes are stories. There will always be other ways to twist them into something new and enjoyable.

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Bready or Not: Peanut Butter Chocolate Chip Bars

These luscious bars are thick, cakey, and delicious! If there's no Greek yogurt handy, sour cream makes for a good substitute.

Course: Breakfast, Dessert, Snack

Keyword: bars, cake, chocolate, peanut butter

Author: Beth Cato

Ingredients

• 1/2 cup unsalted butter room temperature
• 1 cup brown sugar packed
• 1/4 cup white granulated sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 cup vanilla Greek yogurt
• 2 cups all-purpose flour
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 3/4 cups peanut butter chips 1 bag
• 1 1/2 cups chocolate chips
• 1/2 cup chopped peanuts

Instructions

• Preheat the oven at 350-degrees. Line a 13X9 baking with aluminum foil and apply nonstick spray or butter.
• In a big bowl, cream together the butter and sugars until light and fluffy. Add the eggs, one at a time, scraping the bowl as necessary.
• Add the vanilla extract and vanilla yogurt next, followed by the flour, cinnamon, and baking powder. Fold in the peanut butter chips and 1 cup of the chocolate chips.
• Scoop the batter into the prepared pan. Sprinkle the remaining chocolate chips and the peanuts over the top and gently press them in.
• Bake pan for 30 minutes or until the center passes the toothpick test. Let cool completely. Use foil to lift contents onto a cutting board to slice into bars.
• Store in a sealed container at room temperature or in the fridge. Freeze bars between waxed paper in a sealed container to make them last even longer.
• OM NOM NOM!

Bready or Not: Bacon-Toffee Cookies

Posted by Beth on Mar 20, 2019 in bacon, Blog, Bready or Not, chocolate, cookies, pork | Comments Off on Bready or Not: Bacon-Toffee Cookies

Bacon, chocolate, and toffee complement each other in these incredible Bacon-Toffee Cookies.

Fact: My Bacon Fat Chocolate Chip Cookies (originally shared at the Holy Taco Church lo those many years ago) is among my most popular recipes.

This recipe is different. The previous take makes a crisper cookie, while these are chewier with some extra sweetness and crunch from the Heath toffee pieces.

This recipe makes a lot, too: about 70 cookies if you use a teaspoon scoop!

That sounds like a lot, but my husband’s co-workers inhaled them, so I don’t know how well they keep beyond a day. One of those good/bad problems to have.

Modified from Fall Baking 2016 by Better Homes & Gardens.

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Bready or Not: Bacon-Toffee Cookies

These cookies mix salty and sweet in a chewy cookie. Using a teaspoon scoop, the recipe produces about 70 cookies.

Course: Dessert, Snack

Keyword: bacon, chocolate, cookies

Author: Beth Cato

Ingredients

• 1/2 cup unsalted butter softened
• 1/2 cup shortening
• 1 1/2 cups brown sugar packed
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs room temperature
• 1 teaspoon vanilla extract
• 2 3/4 cup all-purpose flour
• 1/2 cup Heath bits
• 3/4 cup semi-sweet chocolate chips
• 6 thick-cut bacon slices chopped up

Instructions

• Preheat oven at 375-degrees. Ina large bowl, beat butter and shortening together until turning fluffy. Add brown sugar, baking soda, and salt, followed by the eggs and vanilla. Gradually beat in the flour.
• Stir in the Heath bits, chocolate chips, and bacon. Use a teaspoon scoop or spoon to dollop dough onto baking sheet, spaced out to allow for minor spreading. Bake for 8 to 10 minutes, until edges are just turning golden. Cool for five minutes, then transfer to a rack to finish cooling.
• Store cookies in a sealed container.
• OM NOM NOM!

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.

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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!

Bready or Not: Oat and Toffee Grahams

Posted by Beth on Feb 20, 2019 in Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not: Oat and Toffee Grahams

These Oat and Toffee Grahams are a delicious, unique kind of fast-fix homemade candy bar.

The base consists of graham crackers. (I know, what a shock considering the name of the recipe.)

On top of that you mix up a homemade filling with oats, butter, sugar, and a few other things, and it bakes up into a kind of toffee layer.

Then you add the chocolate chips on top–bake it a minute, long enough to melt the chips–even out the layer and add some almonds. Ta-da!

I expected the end result to be crunchy. To my surprise, the crackers actually softened in the baking process. The end result was delightfully chewy.

These are sweet, sublime, and chewy, with crunchiness only from the almonds. They are just a great combination of flavors and textures.

Modified from Brownies & Bars Magazine.

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Bready or Not: Oat and Toffee Grahams

This recipe uses graham crackers as a shortcut base for a sheet pan of homemade candy bars! The end result is chocolaty, sweet, and surprisingly chewy.

Course: Dessert, Snack

Keyword: bars, chocolate

Author: Beth Cato

Ingredients

• 12 graham crackers whole rectangles
• 1 1/2 cups old fashioned oats
• 3/4 cup white sugar
• 3/4 cup brown sugar packed
• 3 Tablespoons all-purpose flour
• 2/3 cup butter melted
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 sliced almonds or chopped

Instructions

• Preheat oven at 350-degrees. Line a 15x10x1-inch baking pan with foil and apply nonstick spray. Arrange graham crackers in a single layer side by side. They will not cover the entire surface of the pan.
• In a large bowl, stir together the oats, white sugar, brown sugar, and flour. Stir in the melted butter, egg, and vanilla until just mixed. Spoon the oat mixture atop the graham crackers, covering them completely.
• Bake for 20 to 25 minutes, until top is bubbly. Sprinkle all of the chocolate on top. Bake for another minute. Use an uneven spatula to smooth the softened chocolate to cover the graham crackers. Sprinkle on the almonds.
• Cool in pan. If slow to set, place in fridge until firm. Use a knife or--recommended--both hands to break the bars into pieces. Store in a sealed container with parchment or waxed paper between the layers.
• OM NOM NOM!