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I’m happy to announce that A Thousand Recipes for Revenge was released in Turkish this week by publisher Artemis Yayınları. The translated title is İntikam İçin Binlerce Tarif. This is my first novel translated into another language, and I’m thrilled! More information can be found in Turkish .

Image from the publisher’s Instagram.

#SFWAPro

Granola is a healthy and versatile ingredient. Perhaps put it to some less-healthy but very delicious use in this Chewy Granola Cookies recipe!

There are so many granola varieties out there. Many come in large bags. This recipe provides a good base to use up some of that granola.

The crunch of the final bake will vary depending on your add-ins. I used cranberries for my version here, but obviously, mix that out with raisins, dried blueberries, chocolate chips, or other things that will work with whatever’s in the granola.

Bready or Not Original: Chewy Granola CookiesUse any kind of granola in these delicious cookies! They are chewy, and will vary with crunchiness depending on the type of granola that is added. This is a recipe with endless variations! Makes about 50 cookies.Course Dessert, SnackKeyword cookies, granolaServings 50 cookiesAuthor Beth CatoEquipmentplastic wrapparchment papersmall cookie scoopIngredients1 cup unsalted butter (2 sticks) room temperature1 cup brown sugar packed1 large egg room temperature1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 1/2 cups granola1/2 cup dried cranberries or other dried fruit or add-inInstructionsCream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually mix in the flour, cinnamon, baking soda, and salt. Fold in the granola and cranberries. Cover dough with plastic wrap and chill in fridge for a few hours or overnight.Preheat oven at 350 degrees. Line a cookie sheet with parchment paper. Use a small cookie scoop or teaspoon to dole out dough, spaced out, on cookie sheet. Flatten each ball slightly; it will not spread a lot. Bake for 10 to 11 minutes, until the edges are golden. Cool cookies on the pan for a few minutes, then transfer to a cooling rack.Store in a sealed container at room temperature.OM NOM NOM!

This newest entry in my series of apple cakes is on the fancier side. This Apple Custard Cake is light, airy, and loaded with fruit. It truly does have a gourmet vibe.

While it’s not difficult to make, it is tedious to construct. This is a recipe that dirties a lot of dishes. Bowl after bowl after bowl. That said, the result truly is something special.

If you’re going to go through a lot of fuss, it should be worthwhile, right?

Bready or Not Original: Apple Custard CakeThis is a fancier apple cake that is light and divine, the apple pieces suspended in airy, moist crumb. Be warned, this recipe dirties a lot of dishes, but the result is both gorgeous and delicious.Course Breakfast, Dessert, SnackKeyword apple, cake, springform panAuthor Beth CatoEquipment9-inch springform panparchment paperuneven spatulaIngredients4 medium baking apples such as Honeycrisp, Granny Smith, and Cortland1/2 cup golden raisins1 medium lemon zested and juiced1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 cup whole wheat pastry flour1/2 cup all-purpose flour plus 2 Tablespoons1 Tablespoon baking powder3/4 teaspoon salt3 large eggs divided2/3 cup white sugar1 teaspoon vanilla bean paste or vanilla extract1 cup milk or half & half1 cup canola oil1/3 cup white sugar for toppingInstructionsPreheat oven to 350 degrees. Cut a piece of parchment paper to fit the disc of the springform pan. Use nonstick spray on pan. Add the cut parchment paper. Spray again over the paper, making sure to cover the sides of the ring.Thinly slice the apples. Place them with the raisins in a big bowl. Measure out 1 tablespoon of lemon juice to place in bowl; use any remaining juice for something outside of the recipe. Add all of the zest, the cinnamon, and nutmeg, and stir to coat the fruit. Set aside for a while; there are a lot of other bowls to dirty.In a separate bowl, stir together the whole wheat pastry flour, 1/2 cup of all-purpose flour, the baking powder, and salt. Set aside.In another mixing bowl, beat together 2 of the eggs with the 2/3 cup sugar, until they are thickened and pale. Add the vanilla. Measure out the milk and oil. Take turns adding the milk and oil to the egg mixture alternatively with the dry ingredients.In a small bowl, beat the remaining egg. Add 1 cup of the batter along with the remaining 2 tablespoons flour. Mix until just combined. Set aside to use for the topping.Fold the apple bowl contents into the main batter and mix until everything is coated. Scrape the batter into the prepared pan. Use an uneven spatula to spread the reserved batter over the top. Sprinkle the remaining 1/3 cup white sugar over the top of the cake.Place the cake on a rimmed baking sheet. Bake until the top is golden brown, about 1 hour. The edges should be pulling away from the sides. Transfer to a wire rack to cool for about 30 minutes. Run a knife around the sides of the inner ring. Pop the release to open the pan and lift away the ring to allow it to cool more.Cake can be kept wrapped at room temperature or in the fridge. Slices can also be individually wrapped and frozen for weeks.OM NOM NOM!

I suppose I could try to justify the timing of these Gingerbread Cookie Bars with a line like “It’s five months until Christmas!�� but nah. Good food is good food, and should be enjoyed at any time of year.

I don’t care that it’s the middle of summer. Gingerbread Bars are awesome. If your house gets hot, bake these up early in the day or late at night, then enjoy a cool-weather-vibe treat in the days ahead.

This is a very straightforward recipe that makes a lot of bars that keeps for many days. A perfect recipe for a large gathering or a cookie exchange, this is a great version of a classic treat.

Bready or Not: Gingerbread Cookie BarsThis big batch gingerbread bar recipe is perfect to feed a crowd, and even better, it keeps beautifully for days! Modified from Better Homes & Gardens Christmas Cookies 2021 Magazine.Course Dessert, SnackKeyword gingerbreadAuthor Beth CatoEquipment15×10 pan (jelly roll pan)aluminum foilnonstick sprayIngredients4 1/2 cups all-purpose flour4 teaspoons ground ginger2 teaspoons baking soda1 1/2 teaspoons ground cinnamon1/4 teaspoon salt1 1/2 cups shortening2 cups white sugar2 eggs1/2 cup molasses1/2 cup coarse sugar such as turbinado sugarInstructionsPreheat oven at 350 degrees. Line the jelly roll pan with wide foil and apply nonstick spray.In a mixing bowl, combine flour, ginger, baking soda, cinnamon, and salt.In a large bowl, beat together the shortening and sugar until they are fluffy. Scrape the bowl as needed. Beat in the eggs and molasses. Slowly add the dry ingredients; if using a stand mixer, it may be necessary to stop doing so at the end to finish mixing by hand. Pat the dough into the prepared pan. Sprinkle the coarse sugar across the top and lightly press it in.Bake for 18 to 20 minutes. The edges should be turning golden. Cool in pan on wire rack. Use the foil to lift it onto a cutting board for easy slicing. In a sealed container, keeps up over five days at room temperature.OM NOM NOM!

Maple is a regular theme here on Bready or Not, and these Glazed Maple Shortbread Cookies are as delicious as they look.

They are simple to make, too. Easy dough. Chill it for a bit. Shape and bake. Make the glaze. If you use a complicated cookie cutter, that might make the glazing more tedious, but that’s a choice to make. This scalloped version was easy to do with the back of a spoon.

These cookies are great year-round! Good flavors should be confined to no particular season.

Bready or Not Original: Glazed Maple Shortbread CookiesThese classic cookies are imbued with maple from top to bottom! The dough can be made a few days in advance. I used a scallop-edge cutter, but use whatever shape you want, including a maple leaf. A 2-inch cutter makes about 50 cookies.Course Dessert, SnackKeyword cookies, mapleServings 50 cookiesAuthor Beth CatoEquipmentplastic wrapbaking sheetcookie cutterRolling PinIngredientsDough1 cup unsalted butter (2 sticks) softened1/2 cup white sugar3 Tablespoons cornstarch2 teaspoons maple flavor1 3/4 cups all-purpose flourGlaze1 cup confectioners�� sugar1/3 cup maple syrupInstructionsIn a large bowl, beat together the butter, sugar, cornstarch, and maple flavor. Gradually add the flour. Shape the dough into a disc and encase in plastic wrap. Chill it for at least 45 minutes in the fridge until it’s firm enough to roll out, but it can be kept there for up to 2 days–but note that it will get quite hard with longer storage. If it’s there over a day, let it sit at room temp for 30 minutes to an hour to soften enough to roll out (but don’t let it get too soft, either).Preheat oven at 325 degrees. Line a baking sheet with parchment paper.Lightly flour a surface and roll out dough to 1/4 inch thickness. Cut out cookies. Place spaced out on parchment.Bake for 18 to 20 minutes. Remove from pan to cooling rack. Once they are cool, mix the glaze. Use the back of a spoon to spread glaze onto cookies, Set them back on cookie sheet or rack to set for an hour or two. Pack in sealed containers for up to a few days.OM NOM NOM!

The blog is titled Bready or Not. Today, it is decidedly bready, as the recipe is one for Sweet Crescent Rolls made using a bread machine.

The recipe requires little hands-on effort. The dough mixes in the bread machine. You divide it and form the crescent rolls, which is actually rather fun. They rise. You then bake. The recipe makes 24 rolls, meaning you can feed a crowd or you can freeze a bunch.

These keep well in the freezer for months. This is the kind of thing you can make at Thanksgiving and then pull out as needed through the rest of the holiday season.

Modified from Allrecipes.com Magazine Oct/Nov 2014.

Bready or Not: Sweet Crescent Rolls in the Bread MachineMix the dough in the bread machine, shape it for the second rise, then bake in the oven. This dinner side is easy to make, and fantastic to prepare in a big batch to freeze for later! Modified from Allrecipes.com Magazine Oct/Nov 2014.Course BreadCuisine AmericanKeyword yeast breadServings 24 rollsAuthor Beth CatoEquipmentfood thermometerbread machineparchment paperfood scalecookie sheetknife or pizza cutterIngredients1/2 cup warm water (110 degrees)1/2 warm milk or half & half (110 degrees)1 large egg room temperature1/3 cup unsalted butter softened3 3/4 cup all-purpose flour1/2 cup white sugar1 teaspoon salt2 1/4 teaspoon active dry yeast or 1 packet active dry yeast1/4 cup unsalted butter softened, for fillingInstructionsPlace ingredients in recommended order for bread machine, usually liquid first: water, milk, egg, butter, flour, sugar, salt, and yeast. Start dough cycle, and let it mix and complete the first rise.Prepare a baking sheet or sheets with parchment paper.Once that is done, remove dough and divide in half using food scale. Roll each half into a 12-inch round. Divide the 1/4 cup butter in half and spread over each round. Use a knife or pizza cutter to slice each round into 12 wedges. Starting at the wide end, roll up each triangle gently but tightly to form a crescent roll. Place each roll, narrow side down, on the baking sheet.Cover pan with plastic wrap or a clean towel and let rise in a warm spot for an hour. Meanwhile, start preheating oven at 400 degrees.Once rolls are risen after the hour, bake for 10 to 15 minutes, switching pan position in oven, if necessary, to prevent overbrowning. Let cool for 15 minutes before serving.Cool rolls can also be frozen for later enjoyment; thaw them at room temperature then heat wrapped in aluminum foil at 350 degrees for about 10-12 minutes.OM NOM NOM!

Need a smaller portion apple cake? Use your loaf pan! This Dutch Apple Loaf Cake has a crumble topping that is a bit messy, sure, but it’s also delicious.

I used three small apples in this cake, which came to about 2 cups diced up. That would probably equal two mediums or one really huge apple. You have more wiggle room in this recipe’s fruit content than you would in, say, an apple pie where the volume is more obvious.

This is an especially nice recipe to cut into slices and freeze for later. They thaw fast, too, making them great to pack for the road to enjoy on a trip or for a snack or lunch–though remember, they might be a little crumbly, so maybe eat where the birds can enjoy those crumbs.

Bready or Not: Dutch Apple Loaf CakeThis loaf cake is a lovely smaller portion cake that is perfect for a breakfast, brunch, or to freeze in slices to eat later.Course Breakfast, SnackCuisine AmericanKeyword apple, walnutsAuthor Beth CatoEquipment9×5 loaf panparchment papernonstick sprayIngredientsTopping:1/4 cup white sugar1/4 cup all-purpose flour2 teaspoons ground cinnamon1/4 cup unsalted butter cold, cut upCake:1/2 cup unsalted butter softened1 cup white sugar2 large eggs room temperature1/4 cup buttermilk or soured milk (see note)1 teaspoon vanilla extract2 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda2 cups apple pieces peeled and diced (about 3 small apples)1/2 cup walnuts choppedInstructionsMix toppingCombine sugar, flour, and cinnamon. Cut in the butter until the mixture becomes crumbly. Tuck into fridge while the loaf is made.Create loaf cakePreheat oven at 350 degrees. Cut parchment paper to fit into loaf pan like a sling, the paper extending up both long sides. apply nonstick spray into middle.In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time. Add the buttermilk and vanilla.In a small bowl, sift together the flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet. Fold in the apple pieces and the walnuts. Pour batter into the pan and even out. Sprinkle topping mix to cover.Bake for 55 to 60 minutes, until a toothpick inserted into the middle comes out clean. Cool for 20 minutes in pan before using the parchment to lift the cake onto a rack. Keep stored at room temperature, wrapped in plastic wrap or otherwise covered. Pieces can also be individually wrapped and frozen.OM NOM NOM!NotesTo make soured milk as a buttermilk substitute, add 3 teaspoons of lemon juice or vinegar to a liquid 1/4 cup, then add milk to half & half to the 1/4 line. Let sit for about 10 minutes at room temperature. It should curdle. Use full amount in recipe.

Some bundt cakes are super complicated with long lists of ingredients. This Pear Bundt Cake is not. It takes about 10 minutes to throw together, and only has four ingredients plus optional confectioners�� sugar to sprinkle on top.

This is a cheap cake to make, too. I bought Aldi’s classic white cake mix and found pears for under a buck (originating in South Africa, which was a first for me) with the discount foods at Menards. Then the eggs–well, those prices seem to fluctuate all over these days. But hey, maybe save the egg yolks from this recipe to make a ?

I must note something important about this recipe, too–the cake is lovely and soft. So soft that you should use a sharp knife to cut it, and also, the cake should be eaten within the day. The pear juice, I think, just keeps breaking down the interior crumb as the cake sits around. So, serve this for a crowd. I didn’t test freezing this cake, as I do many cakes, but because it is so moist, I don’t think it would be a good candidate for that.

Modified from Centennial Kitchen Fall Baking 2021.

Bready or Not: Easy Pear Bundt CakeThis recipe uses cake mix and canned pears to bake up an easy bundt cake that is reminiscent of angel food cake–but be warned, it’s so soft and lush, it is best eaten within a day or it gets extra soft and lush. Modified from Centennial Kitchen Fall Baking 2021.Course Breakfast, Dessert, SnackKeyword bundt cake, cake, cake mix, pearAuthor Beth CatoEquipmentbundt pannonstick spray with flourIngredients15 ounces canned pear halves in light syrup15.25 ounce white cake mix box1 whole egg2 egg whitesconfectioners' sugar to sprinkle on top, optionalInstructionsPreheat oven at 350 degrees. Use nonstick spray with flour on the interior of a bundt pan.Drain the pears, reserving the syrup. Mash the pears with a fork to break into small chunks.In a large bowl, reunite the mashed pears with the syrup. Add the cake mix, egg, and two egg whites. Beat for several minutes to fully incorporate and create a light batter.Pour batter into prepared pan. Bake for 50 to 55 minutes; the middle of the cake should pass the toothpick test. Cool for 20 minutes, then invert cake onto cooling rack to completely cool.If desired, sprinkle on confectioners�� sugar just before serving. Cut into slices with a sharp knife (seriously, the cake is very soft) and enjoy! Cake is best if eaten within a day.OM NOM NOM!

This Apple Butter-Pecan Roll is something special, a gorgeous and small round of braided bread jeweled with pecans. It’s perfect for a few people to share as a treat.

Honestly, I’d rather have this than most cakes. It is as delicious as it looks, but it does take time to make and dirties a lot of dishes in the process. Definitely a special occasion kind of thing.

I modified this immensely from a recipe called Sweet Potato-Pecan Sweet Roll in Bake from Scratch’s September/October 2023 issue. Obviously, I replaced the sweet potato, but I also extensively rewrote the recipe to try to clarify what should be used and when. I find it very confusing when, in an already complicated recipe, I need to divide things within the ingredient list.

I hope that some of you take on the challenge of this recipe and find my new version doable even if it is still daunting!

Bready or Not Original: Apple Butter-Pecan RollThis recipe results in a gorgeous small coronet of braided bread, shining with glaze and jeweled by pecans. It is perfect for a few people to share.Course Bread, Breakfast, DessertKeyword pecans, yeast breadAuthor Beth CatoEquipmentinstant read thermometernonstick spraycake panRolling Pinkitchen shears or knifeIngredientsDry dough ingredients1 1/2 cups all-purpose flour2 Tablespoons brown sugar packed1 teaspoon kosher salt1 teaspoon instant yeast1/8 teaspoon ground nutmegWet ingredients for dough1/2 cup buttermilk or soured milk [see note]1/3 cup apple butter3 Tablespoons unsalted butter softenedFilling1 1/2 teaspoons ground cinnamon1 teaspoon ground ginger3 Tablespoons brown sugar packed2 Tablespoons unsalted butter softened1/4 cup toasted pecan piecesTopping2/3 cup confectioners�� sugar1 1/2 Tablespoons milk or half & half1 teaspoon unsalted butter melted (5 grams)1/4 teaspoon kosher salt2 Tablespoons pecan piecesInstructionsIn a large bowl, whisk together the dry dough ingredients: flour, brown sugar, salt, yeast and nutmeg. Dig a well in the center.In a small saucepan, gently bring to medium heat the wet dough ingredients: buttermilk/soured milk, apple butter, and butter. Stir until the butter is melted and an instant-read thermometer is over 100-degrees. (Don’t go over 120 or the heat may kill the yeast.)Pour the saucepan contents into the well in the flour. Use a big spoon to stir until combined.Heavily flour a clean surface. Turn out the dough onto it and knead until the mixture is elastic and only mildly tacky, about 8 to 10 minutes. Flour hands and surface more if necessary.Apply nonstick spray inside a medium bowl. Place dough inside, turning to grease all sides. Cover and let rise in a warm spot for about 40 minutes.Meanwhile, put nonstick spray in a round cake pan.In a small bowl, stir together the first three filling ingredients: cinnamon, ginger, and brown sugar.Punch down the dough and let it rest about 5 minutes. Turn the dough out onto the floured surface again and roll into a 14×8-inch rectangle. Spread the 2 Tablespoon softened butter over the dough, leaving a bare 1/2-inch frame around the edge. Sprinkle the cinnamon mixture over the butter, forming a thick layer. Sprinkle 1/4 cup of pecan pieces on top.Roll up the dough, long-ways, and pinch the seam to seal it. Rock and roll the dough tube, stretching it out, evenly extending the length to 15 inches. Arrange it so the seam is on the side facing you.Use kitchen shears or a knife to cut the log in half lengthwise, but leave it connected by an inch at one end. Turn the cut sides to face upward. Carefully twine them together in a simple braid, bringing the uncut end around to tuck underneath, forming a braided circlet. Place inside cake pan with the cut sides facing up. Cover again to rise in a warm place for 20 to 30 minutes.Preheat oven at 350 degrees.Place bread in hot oven. Bake for 35 to 40 minutes; an instant-read thermometer plunged into the middle should be over 190 degrees. If it’s looking very brown near the end, cover it with foil for the rest of the bake.Cool for about 20 minutes as the glaze is made.Whisk together the confectioners�� sugar, milk, butter and salt. Dribble over warm bread so that the glaze cascades along the ridges. Sprinkle pecan pieces over the top.Serve immediately. Any leftovers are best if warmed briefly in the microwave or oven.OM NOM NOM!NotesTo make soured milk, place 2 teaspoons lemon juice or vinegar in a liquid measuring cup. Pour in milk or half & half to equal the 1/3 cup called for by this recipe. After about 10 minutes, the mixture should be thick and curdled.

Do you need a whole lot of cookies? This Big Batch Chocolate Chip Shortbread recipe has got you covered.

This recipe doubles my (one of the first cookie recipes I ever called ‘mine�� back in my teens) and adds chocolate chips. I’ve reworked my basic shortbread recipe many ways over the years; check out versions with , , and .

A few important things to mention here. Before the shortbread is baked, be sure to use a fork to poke holes over the top and then cut into the dough to form the shapes of the future cookies. Then, as soon as the pan is out of the oven, cut again along those lines. A lot of classic shortbread recipes produce cookies that are firm and soft, and if they are cut after being cooled, they may just fall apart.

Bready or Not Original: Big Batch Chocolate Chip ShortbreadNeed a lot of cookies, without a lot of fuss? This recipe makes that easy, though the sheer quantity of dough requires some hands-on work!Course Dessert, SnackCuisine BritishKeyword chocolate, cookies, shortbreadAuthor Beth CatoEquipmentjelly roll pan (15x10x1)Ingredients2 cups unsalted butter (4 sticks) softened2 egg yolks2 teaspoons vanilla extract or vanilla bean paste4 cups all-purpose flour1 1/2 cups white sugar1/2 teaspoon salt1 cup chocolate chipsInstructionsPreheat oven at 375-degrees. Line jelly roll pan with foil and apply nonstick spray.In a large bowl, beat together the butter, egg yolks, and vanilla. In another bowl, stir together the flour, sugar, and salt. Gradually add the dry ingredients to the wet. If using something like a KitchenAid, by the end, the thick dough will likely require setting the beater aside and using both hands. Distribute the chocolate chips throughout.Press dough into prepared pan. Flatten evenly with palms. Prick surface all over with floured fork. Use a knife or bench knife to score the dough into finger-sized wedges.Bake for at least 20 minutes; the tops should just be turning golden, with the middle set and dry. Remove from oven. Immediately cut again following slash marks.Let shortbread cool. Cut again along slash marks. Use the foil to carefully lift the shortbread onto a cutting board to pull apart the pieces. Shortbread will keep in a sealed container for several days.OM NOM NOM!