Bready or Not: Coconut Bars
These Coconut Bars are easy to make and absolutely delicious!
I say that, and I don’t typically like coconut. As a kid, I hated all candy bars with coconut. To me, the texture was the problem. It was chewy and dry in a horrible way.
In contrast, these bars are chewy in a fantastic way. The shortbread base pairs well with the coconut top.
They even look pretty, don’t they? That’s because the recipe holds back a quarter of the coconut to go on top. That way it ends up crisping up in a lovely way.
I modified this recipe from Taste of Home Magazine, December 2015, where the original notes describe it as an American take on the Filipino coconut cake called bibingka. I don’t think I’ve ever tried that–if I have, it was like 20 years ago–so I can’t vouch as to how close it is.
But what I can say is that this is a fantastic recipe by its own merits. This is the kind of recipe that would be bright and pleasant at the holidays, and also perfect for a summer cook-out.
Bready or Not: Coconut Bars
Ingredients
Crust:
- 2 cups all-purpose flour
- 1 cup brown sugar packed
- 1/2 teaspoon salt
- 1 cup unsalted butter melted
Filling:
- 3 large eggs
- 14 oz sweetened condensed milk can
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar packed
- 1/4 cup unsalted butter melted
- 3 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 cups flaked coconut divided
Instructions
- Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray.
- In a big bowl, mix together the flour, brown sugar, and salt, followed by the melted butter. Sprinkle into the prepared pan and compress it to form an uneven layer. Bake for 12 to 15 minutes, until light brown. Cool on a wire rack for at least 10 minutes.
- Reduce oven temperature to 325-degrees.
- In a big bowl, whisk together the eggs, sweetened condensed milk, flour, brown sugar, butter, vanilla extract, and salt. Stir in 3 cups of coconut. Pour atop the crust. Sprinkle the remaining 1 cup coconut over the top.
- Bake for 25 to 30 minutes, until the coconut is turning golden brown.
- Cool completely at room temperature. Lift onto cutting board using foil; slice contents into bars.
- OM NOM NOM!
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!
Bready or Not Original: Cookies and Milk Quick Fudge
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
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.
Bready or Not: Double Chocolate-Candied Ginger Cookies
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
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.
Bready or Not: Moose Farts
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!
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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
Bready or Not Original: Chewy Honey Chocolate Chip Cookies
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 Classic: Chewy Honey Snickerdoodles
If all has gone according to plan, I’ve fled to a far-distant continent to enjoy Wensleydale cheese and scones. I didn’t want to schedule new recipes while I travel as I won’t be able to promote them to the fullest. Therefore, I’m revisiting a classic recipe this week and next. Enjoy!
If you’ve eaten my cookies at a convention or book event in recent years, you may have very well eaten these cookies: Chewy Honey Snickerdoodles.
As WorldCon in Kansas City neared, I asked on Facebook if people had cookie requests. Several people asked for Snickerdoodles. Problem: My traditional Snickerdoodle recipe only stays optimal for a few days.
Therefore, I needed to create a new Snickerdoodle recipe, one that would travel well and hold up to summer heat. I looked at my other go-to convention cookie recipe for Chewy Honey Maple Cookies. I Snickerdoodlified it.
The end result: a new kind of Snickerdoodle with a sweet kiss of honey, and the durability to travel without falling apart AND the miraculous knack for staying fresh ‘n tasty for weeks. As long as three weeks, I’ve been told.
I’ve had numerous people tell me that these are the best Snickerdoodles they have ever had. Try the recipe yourself, and see if you agree!
Bready or Not Classic: Chewy Honey Snickerdoodles
Ingredients
For dough:
- 3/4 cup unsalted butter softened
- 1/2 cup light brown sugar packed
- 1/2 cup white sugar
- 2 Tablespoons honey
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 cup bread flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For rolling:
- 3 Tablespoons sugar
- 3 teaspoons ground cinnamon
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, cream of tartar, cornstarch, baking soda, and salt. Sift together.
- Slowly stir together the wet and dry ingredients until just combined. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen.
- When ready to bake, preheat the oven to 350-degrees. Use greased stoneware, parchment paper, or silpat mats. Prepare sugar and cinnamon mix, and roll dough balls to coat. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, so it will spread when it bakes; keep this in mind when spacing the cookie dough balls.
- Teaspoon-sized cookies bake in 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.
- Cookies will keep in a sealed container, between waxed paper or parchment layers, for as long as three weeks. They are excellent for travel or shipping.
- OM NOM NOM!
