A THOUSAND RECIPES FOR REVENGE on sale in USA, UK, & AUS!
This is the last week to catch A Thousand Recipes for Revenge on sale across a chunk of the world. Amazon has the ebook marked down to:
I have no idea when it will be on sale again, so buy it while the price is good! Also, remember that the sequel, A Feast for Starving Stone, comes out in January. This would be a great time to preorder that as well.
[Note that the US Amazon link uses my affiliate information.]
#SFWAPro
Read MoreBready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies
Ready for fall, even if only psychologically? These Chewy Apple-Cranberry Oatmeal Cookies are loaded with apple, cranberry, and walnut. They are autumn in a single bite!
I will always prefer chewy cookies over crisp ones, and these are especially chewy thanks to the apple pieces, dried cranberries, and walnut bits along with the oats. They are such a great combination!
I love using apple butter in this recipe because of the deeper flavor, but by all means, you can substitute applesauce. It’s certainly cheaper and easier to find. (Just to note, I have a great Crock Pot Apple Butter recipe on the old Live Journal if you want to make your own.)
Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies
Equipment
- cookie sheet
- parchment paper
- teaspoon scoop or spoon
Ingredients
- 1 baking apple such Granny Smith or Gala
- 2 cups old-fashioned oats also called rolled oats
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 cup brown sugar packed
- 1/4 cup unsalted butter melted and cooled
- 1/4 cup apple butter or applesauce
- 1 large egg room temperature
- 1/2 cup dried cranberries
- 1/2 cup walnuts or pecans, chopped
Instructions
- Preheat oven at 35-degrees. Line cookie sheet with parchment paper. Peel apple and finely chop enough to fill 1/2 cup. This likely will not be an entire apple; eat and enjoy the rest.
- Mix together oats, flour, cinnamon, baking soda, salt, and nutmeg. In a separate bowl, combine the brown sugar, butter, apple butter, and egg. Gradually incorporate the contents of bowls. Fold in the chopped apple, cranberries, and walnuts.
- Use a teaspoon scoop or spoon to place dough, spaced on, on prepared cookie sheet. Bake for 10 to 12 minutes, until set but still soft. Let sit on cookie sheet on stove for a few minutes before transferring to a cooling rack. Continue to bake rest of dough.
- Store in a sealed container at room temperature.
OM NOM NOM!
Bready or Not Original: Honey Ginger Blondies
These Honey Ginger Blondies are sweet and spicy-warm, the bars chewy and delightful.
Many years ago, back in January 2016, I posted a recipe for Honey Blondies. They were smooth and sweet. Quite excellent. Earlier this year, I resolved to rework the recipe because I needed to use up ingredients prior to moving.
It took me several bakes to get the balance right. I wanted the ginger present, warm and cozy. I wanted adequate chocolate to balance with the sweetness of the sugar and honey. The textures needed to be right, too–the interior smooth but for the chewy bits of candied ginger and softened chocolate.
The result is a delicious, unique recipe that is perfect year-round!
Bready or Not Original: Honey Ginger Blondies
Equipment
- large saucepan
- 9×13 pan
- aluminum foil
- nonstick spray
Ingredients
- 1 cup unsalted butter 2 sticks
- 2/3 cup honey
- 1 1/2 cups brown sugar packed
- 1 1/2 Tablespoons fresh ginger
- 2 1/2 cups flour
- 2 large eggs room temperature
- 1 1/2 Tablespoons vanilla extract
- 2 teaspoons coarse salt
- 1 1/4 cup candied ginger chopped
- 1 cup semisweet chocolate chips
Instructions
- Melt butter and honey in a large saucepan. Stir in the brown sugar and fresh ginger. Remove from heat and set aside to cool for about 20 minutes.
- Since the contents are still likely a bit warm, add some of the flour and stir to cool things off. Mix in the eggs and vanilla extract followed by the rest of the flour and the salt. Mix until just combined, and let it continue to cool about 30 minutes.
- Preheat the oven to 350-degrees. Prepare a 9×13 pan by lining with foil and greasing with nonstick spray or butter. Fold the candied ginger and chocolate chips into the batter, then spread into the pan.
- Bake for about 30 minutes; the edges will just be turning brown. Let the blondies cool completely on a wire rack, speeding the process in the fridge, if desired. Use the foil to lift them out to cut into squares. Store in an airtight container.
OM NOM NOM!
Bready or Not Original: Ultimate Double Chocolate Brownies
Brownies. There are probably infinite recipes for them. I probably have over a dozen on Bready or Not. These Ultimate Double Chocolate Brownies have all the classic elements, plus a little more.
That “little more” is Oreos. I suppose I could upgrade these to Triple Chocolate, but I suppose someone might debate if Oreos count as chocolate or just chocolate flavor. So let’s keep things simple.
The important thing is that these brownies are bursting with chocolate flavor. To increase that burst, add in some espresso powder (that enhances chocolate) and/or make these a day ahead of when they need to be served. Chocolate cakes and brownies often develop a deeper flavor after a day.
I used classic Oreos in this recipe, but add any kind you want, even those seasonal flavors. Heck, use minty ones and add mint extract. Use this recipe as a base for new deliciousness!
Bready or Not Original: Ultimate Double Chocolate Brownies
Equipment
- 13×9 pan
- aluminum foil
- nonstick spray
Ingredients
- 3/4 cup baking cocoa sifted
- 1/2 teaspoon baking soda
- 2/3 cup unsalted butter room temperature and divided
- 1/2 cup boiling water
- 2 cups white sugar
- 2 large eggs room temperature
- 1 1/3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 teaspoon espresso powder optional
- 10 Oreos coarsely chopped
- 2 cups chocolate chips semisweet, milk, or dark, or a mix
Instructions
- Preheat oven at 350-degrees. Line a 13×9 pan with aluminum foil and apply nonstick spray.
- In a big bowl, combine the cocoa and baking soda with 1/3 cup of butter. Add the boiling water and stir to combine. Add the sugar, eggs, and remaining butter. Once that is consistent in color, add the flour, vanilla, salt, and espresso powder, if using.
- Fold in the Oreos and chocolate chips until they are distributed throughout.
- Pour batter into the prepared pan. Bake for 35 to 40 minutes, until the brownies are pulling away from the sides of the pan and the middle passes the toothpick test.
- Cool at room temperature, speeding the process in the fridge, if desired. Brownies will be denser and easier to cut if chilled. Use the foil to lift the brownies onto a cutting board to slice. Store in a sealed container at room temperature or in fridge.
