Happy Valentine’s Day news–my book release has moved up!
I’m happy to share the news that the release date for A Thousand Recipes for Revenge is now June 1, 2023. That’s right, you can get it two weeks sooner!
Along those lines, I’ll repeat the plaintive plea of all authors: please, please preorder! Those orders can make or break a new release. To help you along, here are some handy dandy links.
- Amazon: paperback | kindle | audio CD | audible
- Barnes & Noble: paperback | audio mP3 on CD | audio CD
- Bookshop: paperback
- Books-a-million: paperback | audio mP3 on CD | audio CD
#SFWAPro
Read MoreBready or Not: No-Bake Cookie Bars
When you have no time to bake and you need sweets fast–or you don’t have an oven or can’t heat the house–no-bake treats are the way to go. These No-Bake Cookie Bars involve little fuss and are sweet and tasty.
Also, these are pretty cheap to make. I used a generic kind of vanilla wafers that were a dollar-something.
Since I live in Arizona, I had to store these in the fridge, but in most places, you’d probably be fine keeping them at room temperature.
Bready or Not: No-Bake Cookie Bars
Equipment
- 9×9 pan
- nonstick spray
- aluminum foil
- waxed paper
- heavy glass
Ingredients
- 11 ounces vanilla wafer cookies generic is fine
- 14 ounces sweetened condensed milk
- 1 cup chocolate chips semisweet or milk
- 1/2 cup chopped walnuts or pecans
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Line a 9×9 pan with foil and apply nonstick spray.
- Use a food processor or a gallon bag, rolling pin, and muscle to crush all of the vanilla wafers.
- In a big bowl, stir together the cookies crumbs, sweetened condensed milk, chocolate chips, nuts, vanilla, and salt. Completely mix and coat.
- Dump the mixture into the prepared pan. Level it out, then use waxed paper and a heavy object such as a glass to evenly compress the crumbs. Chill in fridge for at least 2 hours.
- Use the foil to lift the contents onto a cutting board. Slice up and store in a sealed container either at room temperature or in the fridge.
OM NOM NOM!
Bready or Not: Double Apple Spice Cake
This Double Apple Spice Cake includes chopped apples in the batter and sliced apples prettily arranged on top. You’re pretty much guaranteed to get apple in every bite!
I came across a version of this recipe promoted by Kerrygold Irish Butter. I thought it looked amazing, but I wanted to change it to a square pan for easier slicing and freezing and make a number of other little changes, too.
Instead of dusting the top with confectioners’ sugar, I decided to use a technique I also use for my Calvados Apple Galette: brushing honey across the top near the end of baking to add some sweetness and glisten.
This is really such a pretty cake. The spices are gentle, but present enough to boost the flavor of the apples.
Modified from Kerrygold.
Bready or Not: Double Apple Spice Cake
Equipment
- 8×8 or 9×9 square pan
- aluminum foil
- nonstick spray
- basting brush
Ingredients
- 3/4 cup brown sugar packed
- 2 large eggs room temperature
- 3/4 cup sour cream or full-fat Greek yogurt
- 2 teaspoons pure vanilla extract
- 8 ounces Kerrygold Salted Butter melted
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 3 medium baking apples like Pink Lady, Envy, Granny Smith, etc
- 2 Tablespoons turbinado sugar
- 1/3 cup honey
Instructions
- Preheat the oven to 350° F. Line an 8×8 or 9×9 square pan with aluminum foil and apply nonstick cooking spray.
- Prepare the apples. Peel then dice up one of the apples. The other two, peel and slice thinly.
- To a large bowl, add the brown sugar and eggs. Whisk for about a minute until thoroughly combined and creamy.
- Add the sour cream/yogurt, pure vanilla extract, and melted butter. Whisk well.
- In a separate medium size bowl, combine flour, kosher salt, baking powder, cinnamon, cardamom, ginger, and allspice.
- Add the dry ingredients to the wet ingredients. Before the dry ingredients are fully incorporated, add the diced apples. Continue to fold in until no streaks of flour remain.
- Pour batter into the prepared baking pan, then use an offset spatula to smooth it out. Shingle the thinly sliced apples on top. The sprinkle turbinado sugar all over the slices.
- Bake for 35 minutes. Pull out the cake and brush on the honey across all of the nooks and crannies. Place the cake back in oven to bake for another 5 to 10 minutes, until the top is turning golden brown. The apples on top should be fork-tender with the center cake passing the toothpick test.
- Let cool at least 30 minutes before slicing in. Store covered in the fridge. Cake can also be frozen for later enjoyment.
OM NOM NOM!
Bready or Not: Marcona Almond Bars
I’ve used almonds in many cookie and bar recipes, but these Marcona Almond Bars are especially decadent and good.
First of all, the base recipe starts with browned butter. Almond butter is also mixed in, which adds to the taste and texture. There’s just a touch of spice involved. These bars are really about the almonds.
What makes Marcona almonds different? They are from Spain, for one, and have the skin removed. They have a high standard of quality, a buttery, clean, crispness to them that is especially nice in contrast to chocolate. (They are also great on a Spanish-themed cheeseboard with things like Manchego cheese and membrillo paste.)
These bars are delicious for a snack or dessert, and they look especially pretty in their simplicity.
Modified from February 2014 issue of Food & Wine Magazine.
Bready or Not: Marcona Almond Bars
Equipment
- large saucepan
- 9×13 pan
- offset spatula
Ingredients
- 2 1/2 sticks unsalted butter
- 3 1/2 cups light brown sugar packed
- 5 large eggs lightly beaten
- 1/2 cup roasted almond butter
- 1 Tablespoon pure vanilla extract
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground cinnamon
- 3 cups all-purpose flour
- 2 cups Marcona almonds 9 ounces
- 1 3/4 cups chocolate chips 11 ounces (1 bag)
Instructions
- In a large saucepan, cook the butter over medium heat until golden brown, about 5 minutes. Set off-heat to cool for about 30 minutes.
- Start oven preheating at 325-degrees. Place a large strip of aluminum foil in a 9×13 pan and apply nonstick spray or butter.
- Add the sugar, eggs, almond butter, vanilla, salt, and cinnamon to the cooled browned butter. Mix until smooth. Add the flour. Fold in 1 1/2 cups of the almonds and 1 1/2 cups of the chocolate chips.
- Pour the batter into the prepared pan. Use an offset spatula to even out dough. Scatter the remaining almonds and chocolate chips over the top and lightly press in.
- Bake for 60 minutes. The middle should pass the toothpick test. Cool at room temperature, speeding process in the fridge, if desired. Use the foil to lift the contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.
