Beth Cato's Blog, page 5

Bready or Not: Sourdough French Bread started in the Bread Machine (2 loaves)

Fresh French Bread is one of the best things on the planet. With your bread machine and a little bit of effort, you can create this wonder at home!

(Of course, you don’t NEED a bread machine to make the dough. You can just use the ingredients and mix by hand. This recipe aims for greater accessibility, though, for those who are crunched for time, have conditions like arthritis, or simply hate kneading.)

This recipe produces two loaves. A food scale will make for more precise results, both in assembling ingredients and dividing the dough later on.

Greatly modified from Making Artisan Breads in the Bread Machine by Michelle Anderson (a book I highly recommend).

PrintBready or Not: Sourdough French Bread started in the Bread Machine (2 loaves)A bread machine makes this bread much easier to create, and the result is delicious! The baking process includes making some steam in the oven. That creates an authentic French-style crust. Recipes makes 2 loaves.Author Beth CatoEquipmentfood scalebread machinefood thermometerparchment paperbaking sheetcake panIngredients1 1/2 cups active sourdough starter (around 350 grams)3/4 cups lukewarm water (180 ml) about 100-110 degrees2 1/2 Tablespoons white sugar (31 grams)2 teaspoons sea salt4 cups bread flour (480 grams)1 1/2 teaspoons instant dry yeast or bread machine yeastInstructionsMost bread machines call for adding liquids to the bucket first. Therefore, place the starter and water inside. Use fingertips to whisk them together. Add sugar and salt, followed by the flour and yeast. Start the machine on dough mixing mode.Monitor the dough as it mixes. If it seems especially lumpy, drizzle in some extra water until the texture smooths out.Once the dough is done, measure it on a food scale to divide in half. Sprinkle extra flour on a clean work surface. Press dough out to a flat rectangle, about 10 inches long, then fold inward as if folding a sheet to go in an envelope. Pinch the seam together while gently elongating bread. Place seam underneath. Set loaf on parchment paper. Repeat with other half of dough.Let rise in a warm spot in the kitchen or in an oven on proof mode for an hour or so, until loaves look doubled. If loaves were in warm oven, remove them so the oven can preheat at 400 degrees. On a lower oven rack, place something like a metal cake pan that is an inch or two in depth so that it can heat as well.Once the oven is preheated, use a French lame or knife to slash the top of the loaf so that it can vent while baking. Being VERY careful to not overfill or get scalded by steam, pour water into the hot pan in the oven. Immediately place the risen loaves on the rack above and close the oven (and don’t open it again until the bread looks done!).Bake for 20-25 minutes, until loaves are golden and sound hollow when tapped. A check with a food thermometer should find an interior temperature over 190 degrees.Let loaves cool at least 30 minutes before slicing in. Bread will keep in a sealed bag at room temperature for up to 3 days. It can also be frozen right after cooling, and will keep well for up to a month there.OM NOM NOM!

Bready or Not Original: Red Velvet Brownies in Two Sizes

I really think the pictures do justice to how incredible these Red Velvet Brownies are. They are beautiful to the eyes and delicious to the tongue.

I’m offering up this recipe in two sizes, too: a version for a smaller pan (8×8 or 9×9) and another for a full 9×13 pan. Note that even the small pan makes a lot of brownies. These are rich enough that they feel indulgent if you have a square about the size of a fudge serving.

Another nice thing: these keep for at least a week in a sealed container. I suppose further testing is in order to see if they keep beyond that!

PrintBready or Not Original: Red Velvet Brownies (8×8 or 9×9 size)These Red Velvet Brownies are stunningly red with gems of white chocolate. Americolor 120 SuperRed gel color is recommended, but any gel food color will imbue these brownies with rich color; use enough drops to reach the desired tint. This recipe is sized for an 8×8 or 9×9 pan.Course Dessert, SnackKeyword bars, brownies, chocolate, red velvetAuthor Beth CatoEquipment8×8 or 9×9 panaluminum foilnonstick spray or extra butterIngredients1 1/4 cup all-purpose flour3 Tablespoons cocoa powder sifted1 Tablespoon cornstarch1/4 teaspoon salt3/4 cup unsalted butter (1 1/2 sticks) melted and cooled slightly1 1/4 cups white sugar2 large eggs room temperature1 teaspoon vanilla extractgel red food coloring1 teaspoon white vinegar1 cup white chocolate chipsInstructionsPreheat oven to 350 degrees. Line the pan with foil going up the sides. Apply nonstick spray or butter.In a small bowl, stir together flour, cocoa, cornstarch, and salt.In a large mixing bowl, beat together the melted butter and sugar. Add the eggs. Drip in the red food coloring, mixing it in, adding enough to reach the desired color. Add vanilla extract and vinegar. Gradually work in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the white chocolate chips.Dollop batter into the pan. Use an uneven spatula to level out the surface. Bake for 28 to 30 minutes, until the middle passes the toothpick test.Let cool completely, speeding process in the fridge if desired. Use the foil to lift it onto a cutting board to cut into small bars.Store in a sealed container at room temperature. They keep for at least a week.OM NOM NOM!

PrintBready or Not Original: Red Velvet Brownies (9×13 size)These Red Velvet Brownies are stunningly red with gems of white chocolate. Americolor 120 SuperRed gel color is recommended, but any gel food color will imbue these brownies with rich color; use enough drops to reach the desired tint. This recipe is sized for 9×13 pan.Course DessertKeyword brownies, chocolate, red velvetAuthor Beth CatoEquipment9×13 panaluminum foilnonstick spray or extra butterIngredients2 1/2 cups all-purpose flour6 Tablespoons cocoa powder sifted2 Tablespoons cornstarch1/2 teaspoon salt1 1/2 cups unsalted butter (3 sticks) melted and cooled slightly2 1/2 cups white sugar4 large eggs room temperature2 teaspoons vanilla extractgel red food coloring2 teaspoons white vinegar11 ounces white chocolate chips 1 bagInstructionsPreheat oven to 350 degrees. Line the pan with foil going up the sides. Apply nonstick spray or butter.In a small bowl, stir together flour, cocoa, cornstarch, and salt.In a large mixing bowl, beat together the melted butter and sugar. Add the eggs. Drip in the red food coloring, mixing it in, adding enough to reach the desired color. Add vanilla extract and vinegar. Gradually work in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the white chocolate chips.Dollop batter into the pan. Use an uneven spatula to level out the surface. Bake for 30 to 33 minutes, until the middle passes the toothpick test.Let cool completely, speeding process in the fridge if desired. Use the foil to lift it onto a cutting board to cut into small bars.Store in a sealed container at room temperature. They keep for at least a week.OM NOM NOM!

Bready or Not Original: Toffee Blondies

Why have a candy bar when you can have a chewy, luxurious treat that’s filled with candy bar pieces? These Toffee Blondies are a glorious combination of textures and sweetness.

If you can find it, use an 8 ounce bag of Heath Bits that include chocolate. All is not lost if that is unavailable, though. You can chop up normal Heath Bars, or use an all-toffee bag and add separate chocolate.

The result is a thick, chewy bar with crunchy little bits of toffee and pockets of chocolate. These things keep for days, too.

PrintBready or Not Original: Toffee BlondiesThese are like big, chewy candy bars! If you can’t find the Heath bag that includes chocolate, you can buy candy bars and chop them up, or use the toffee bits and supplement with extra chocolate.Course DessertKeyword bars, chocolate, cookiesAuthor Beth CatoEquipment9×13 panaluminum foilnonstick sprayIngredients2 cups all-purpose flour2 cups brown sugar packed2 teaspoons baking powder1/4 teaspoon salt1/2 cup unsalted butter (1 stick) melted and cooled2 large eggs room temperature1 teaspoon vanilla extract8 ounces Heath Bits with ChocolateInstructionsPreheat oven at 350 degrees. Line a 13×9 pan with foil and apply nonstick spray.In a bowl, mix together the flour, brown sugar, baking powder, and salt. Set aside.In a large bowl, beat the butter, eggs, and vanilla until smooth. Gradually mix in the dry ingredients. Fold in about 2/3 of the Heath Bits.Scoop the thick batter into the prepared pan and level out with an uneven spatula. Sprinkle the rest of the Heath pieces over the top.Bake for 24 to 27 minutes. Middle should be set and pass the toothpick test. Cool to room temperature, speeding the process in the fridge if desired.Use the foil to lift onto cutting board to slice into bars. Store in a sealed container at room temperature. They will keep for up to 3 days.OM NOM NOM!

Bready or Not Original: Gingerdoodles

I’ve published many variations on Snickerdoodles (complete with pie and banana versions!), and here is a take called Gingerdoodles.

It should come as no surprise that these feature the warmth of ginger along with other complementary spices. To me, these were like a hybrid of snickerdoodles and sugar/spice cookies. The texture is soft and scrumptious.

This recipe is a must if you love soft cookies with some sweetness and spice.

PrintBready or Not Original: GingerdoodlesThese cookies are like a hybrid snickerdoodle-sugar/spice cookie, soft and sweet and delicious.Course Dessert, SnackKeyword cookies, gingerbread, snickerdoodleAuthor Beth CatoEquipmentparchment papersmall scoop or teaspoonIngredientsDough3/4 cup unsalted butter (1 1/2 sticks) softened1/2 cup white sugar1/2 cup brown sugar packed1 large egg room temperature1/2 cup real maple syrup3 1/4 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon salt1/4 teaspoon cream of tartar1/4 teaspoon nutmegTopping1/2 cup white sugar1/4 teaspoon ground cinnamonInstructionsPreheat oven at 350 degrees. Line a baking pan with parchment paper.Beat together butter and both sugars until light and fluffy. Beat in egg and syrup.In another bowl, combine flour, baking soda, cinnamon, ginger, salt, cream of tartar, and nutmeg. Gradually mix the dry ingredients into the wet, forming a cohesive dough.In a small bowl, stir together the two topping ingredients.Use a small cookie scoop or spoon to shape dough into round balls. Roll them in the topping to coat. Place spaced out on baking pan.Bake for 9-10 minutes, until set and crackled. After 5-10 minutes, move them to a cooling rack.Store cookies in a sealed container at room temperature.OM NOM NOM!

Bready or Not Original: Chai Crinkle Cookies

These Chai Crinkle Cookies are a fantastically fresh take on spice cookies. They are like pudgy soft pillows with gentle spice flavor.

This recipe is an easy one to break into sections to make for faster baking. There are a lot of ingredients–tiny amounts of flavorful spices–and those can be mixed with the flour hours or days in advance. The dough itself needs to chill for at least a few hours. I kept it in the fridge a full day.

These are great cookies to make year-round, but there’s something extra special about a warmly-spiced treat at this time of year!

PrintBready or Not Original: Chai Crinkle CookiesThese Chai Crinkle Cookies are like a pudgy, soft, gently-spiced cousin of gingerbread. Makes about 50 cookies.Course Dessert, SnackKeyword cardamom, cookiesAuthor Beth CatoEquipmentplastic wrapparchment papercookie scoop or spoonIngredients1/2 cup unsalted butter (1 stick) softened1/4 cup vegetable shortening1 cup brown sugar firmly packed1 large egg room temperature1/4 cup molasses1 Tablespoon vanilla extract3 cups all-purpose flour1 1/2 teaspoons ground cinnamon1 1/4 teaspoons baking soda1/2 teaspoon kosher salt1/2 teaspoon ground ginger1/2 teaspoon ground cardamom1/8 teaspoon ground cloves1/8 teaspoon ground black pepper1/3 cup white sugar for toppingInstructionsIn a large bowl, beat together butter, shortening, and brown sugar, until fluffy, scraping the bottom of the bowl on occasion. Add egg, molasses, and vanilla.In another bowl, stir together flour, cinnamon, baking soda, salt, ginger, cardamom, cloves, and pepper. Gradually add the dry ingredients to the wet.Cover dough with plastic wrap and chill for at least two hours, or up to a day.Preheat oven at 350 degrees. Line a baking pan with parchment paper. Measure out topping sugar into a bowl.Use a scoop or spoon to form walnut-sized balls. Roll dough balls in sugar. Place them slightly spaced on pan and then compress each one; they will not spread much while baking.Bake for 10 to 12 minutes, until puffed and set. Let cool on pan a few minutes before transferring to a cooling rack.Store them in a sealed container at room temperature up to 3 days.OM NOM NOM!

Bready or Not: Small Sourdough Boule

Begin the year as you intend to go, that’s what I have often heard. Therefore, we’re kicking off 2025 with a small bread round that entirely relies on sourdough starter as the rising agent. This Small Sourdough Boule begins a series of sourdough recipes that will continue into the fall, building up to the release of my new fantasy book from 47North, A House Between Sea and Sky.

One of my characters is a sentient sourdough starter by the name of Mother. Yes, I said “character.” Mother does not speak, but her feelings are still made known. I had early readers say that it was a testament to my writing that they came to deeply care for a sourdough starter.

Sourdough has a life cycle. It requires consistent maintenance to stay active. For this recipe, use a mature starter (at least a few days old) and feed it a half day before commending this recipe. Meaning, if the last feeding was in the evening, start making the dough the next morning. Because this bread relies entirely on the starter for leavening, the dough needs to be begun about a day and a half in advance of baking.

PrintBready or Not: Small Sourdough BouleUse a mature sourdough starter that was last fed about 12 hours before. This dough, with start as the sole leaven, requires about a day and a half of slow rise prior to baking. Therefore, the recipe assumes that the dough is started in the morning and then baked at some point the next day. Adjust as needed to your own sleep/work cycle.Course BreadCuisine FrenchKeyword yeast breadPrep Time 20 hours hoursAuthor Beth CatoEquipmentnonstick spray or oilparchment paperplastic wrap or towelsmall cast iron skillet or baking pan.Ingredients3 2/3 cups bread flour or all-purpose flour1 3/4 teaspoons salt1 1/2 cups water room temperature1/3 cup mature sourdough starter (83 grams)InstructionsMix flour and salt in a large mixing bowl. In another bowl, whisk together the starter and water. Pour wet ingredients into the dry, mixing until the dough looks smooth and is no longer tacky. In a stand mixer with bread hook, this will be about 10 minutes.Turn the dough onto the counter and form it into a ball by tucking dough underneath the tighten the top. Apply nonstick spray or oil to the bowl. Place dough back inside and turn it to coat the surface with oil.Line another large bowl with parchment paper. Place dough inside, seam side down. Cover with a towel or plastic wrap and allow dough to rise for about 12 hours at room temperature.Transfer bowl to fridge to continue its fermenting overnight. Keep there until baking time at some point the next day.Preheat oven at 500 degrees. Place the small cast iron skillet or baking pan inside to heat up as well. Once the oven and pan are at full heat, CAREFULLY remove pan from inside.Pull dough from fridge. Set aside the towel or plastic wrap. Use the parchment as a sling to transfer dough to the hot pan. Use a knife or French lame to score the top so that carbon dioxide can escape the bread as it bakes.Place pan in oven. After closing the door, change the heat to 475 degrees.Bake for 20 minutes. Lower the temperature to 350 and bake for another 20 minutes.When done, the loaf should sound hollow when thumped. A digital thermometer plunged into the center should read over 190 degrees.Let cool for at least 20 minutes before slicing in. Enjoy hot or at room temperature. Fresh bread can also be frozen for later enjoyment.OM NOM NOM!

Bready or Not Original: Raspberry-Almond-Chocolate-Oatmeal Cookies

Merry Christmas to those of you who celebrate, and warm wishes to visitors of any or no faith!

The name for these cookies is a mouthful, but that list of ingredients lets everyone know that these aren’t standard Oatmeal Cookies. No, these Raspberry-Almond-Chocolate-Oatmeal Cookies are loaded with flavors and textures with nary a raisin in sight.

The chocolate is optional here, but I really do love that chocolate-raspberry combo. It adds some oomph (and results in a few more cookies). Only use mini chips, though, or you’ll likely have cohesion issues.

PrintBready or Not Original: Raspberry-Almond-Chocolate-Oatmeal CookiesThese are a special variant on standard oatmeal cookies. The frozen raspberries add a lovely punch of flavor. The optional mini chocolate chips (and only use mini-size here) add a great flavor contrast. Makes about 44 cookies without the mini chocolate chips, 48 with.Course Dessert, SnackKeyword chocolate, cookies, oats, raspberriesServings 44 cookiesAuthor Beth CatoEquipmentparchment paperkitchen shearssmall cookie scoop or teaspoonIngredients3/4 cups frozen raspberries unthawed1/4 cup unsalted butter room temperature1/4 cup almond butter room temperature1/2 cup brown sugar packed1/4 cup white sugar1 large egg room temperature1 teaspoon vanilla extract1/4 teaspoon almond extract3/4 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon salt1 1/2 cups old fashioned rolled oats1/4 cup pepitas1/2 cup mini chocolate chips optional but awesomeInstructionsPreheat the oven to 350 degrees. Line a baking sheet with parchment paper.Use kitchen shears to gently shatter apart the frozen raspberries into a measuring cup. Set cup in freezer again as the rest of the dough is formed.In a large bowl, beat together butter, almond butter, brown sugar, and white sugar until light and fluffy. Add in eggs, vanilla, and almond extract. Follow up with flour, baking soda, cinnamon, nutmeg, and salt. Stir in oats and pepitas until combined.If using, fold in the mini chocolate chips. Gently fold in frozen raspberries until evenly dispersed in the dough. Note that if an excess of raspberry bits are left until the end, the dough will be especially wet and harder to work with.Use a small cookie scoop or teaspoon to form balls about 1 inch apart onto the prepared baking sheet. Bake until cookies are set, 9 to 10 minutes. Chill remaining dough while a batch bakes.Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely. Store in a sealed container at room temperature.OM NOM NOM!

Bready or Not: Gingerbread Cookie Cheesecake Bars

If you love both gingerbread cookies and cheesecake, oh boy, do I have the recipe for you. These Gingerbread Cookie Cheesecake Bars are dense, rich, and outright divine.

The creation process also dirties a lot of dishes, but hey, sometimes that’s what is required to make something that truly comes across as special. This recipe makes a 9×13 pan of thick bars, so bake this to feed a crowd!

Modified from Holiday Cookies magazine 2019.

PrintBready or Not: Gingerbread Cookie Cheesecake BarsNot gonna lie: these bars take some effort and dirty a lot of dishes, but the result is a thick, sumptuous dessert that is perfect for winter. Make these for a crowd! Modified from Holiday Cookies Magazine 2019.Course DessertKeyword bars, cheese, cookies, gingerbreadAuthor Beth CatoEquipment9×13 panaluminum foilnonstick sprayuneven spatulaIngredientsGingerbread1 1/2 cups unsalted butter (3 sticks) softened1 1/4 cups white sugar3/4 cup brown sugar packed1/2 cup molasses2 large eggs room temperature4 cups all-purpose flour2 teaspoons ground cinnamon2 teaspoons ground ginger1 1/2 teaspoons kosher salt1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon nutmeg1/8 teaspoon allspice1/8 teaspoon cloves3 Tablespoons minced candied gingerCheesecake16 ounces cream cheese (2 blocks) softened1 cup white sugar1 Tablespoon all-purpose flour2 large eggs room temperature1 Tablespoon vanilla extractInstructionsPreheat oven at 350 degrees. Line a 13×9-inch pan with aluminum foil. Apply nonstick spray.In a large bowl, beat the butter and sugars until fluffy. Add the molasses, mixing until no streaks remain. Add eggs, one at a time, scraping the bottom of the bowl on occasion.In a separate bowl, combine the flour, cinnamon, ground ginger, salt, baking powder, baking soda, nutmeg, allspice, and cloves. Gradually add the dry ingredients to the wet. Fold in the candied ginger.Measure out 2 cups of the dough and set it aside.Press the remainder of the dough into the pan, forming an even layer.Time to make the cheesecake layer. Beat the cream cheese until creamy. Add the sugar and flour. Add the eggs one at a time, followed by the vanilla. The mixture should be fairly consistent in color and texture, but it’s okay if there are some small lumps.Use an uneven spatula to spread the cheesecake into an even layer. Crumble the reserved topping over it.Bake for 50 to 60 minutes; the middle should not look jiggly and should pass the toothpick test. If the top is browning too much, cover with foil.Cool at room temperature for about an hour, then place in fridge to completely chill for a few hours. Use foil to lift onto cutting board to slice into small pieces. Store in fridge in a sealed container.OM NOM NOM!

Bready or Not Original: Chewy Honey Peppermint Bark Cookies

I’ve shared a sequence of Peppermint Bark Cookies, but this one is my favorite: Chewy Honey Peppermint Bark Cookies.

The base “Chewy Honey” recipe here will be a familiar one to regulars on Bready or Not–or if you’ve met me at a convention at some point in about the past 10 years and had my Maple or Snickerdoodle versions. This new version is modified to incorporate lots of chopped peppermint bark candy.

As with the similar recipes, the quality of the peppermint bark will not only make a difference in taste but also the prettiness.

As with the other recipes in my “Chewy Honey” collection, these baked cookies will keep for weeks in a sealed container. That makes them great to mail as a holiday gift, but of course, be wary if you’re sending them to or from a warm destination. In an infernal place like Arizona (which I am so glad to be away from), it can still be hot, even into December!

PrintBready or Not Original: Chewy Honey Peppermint Bark CookiesThese cookies are soft, sweet, and delicious. Using higher quality peppermint bark will result in tastier, prettier cookies. Note that the dough needs to be chilled prior to baking.Course Dessert, SnackKeyword chocolate, cookies, mintAuthor Beth CatoEquipmentcookie scoop or spoonparchment paperIngredients3/4 cup unsalted butter softened1/2 cup light brown sugar packed1/2 cup white sugar2 Tablespoons honey1 large egg room temperature1 Tablespoon vanilla extract1/2 teaspoon peppermint extract1 cup bread flour1 cup all-purpose flour2 teaspoons cornstarch1 teaspoon baking soda1/2 teaspoon salt1 1/2 cups peppermint bark choppedmore peppermint bark pieces for toppingInstructionsIn a large bowl, beat butter until smooth. Add both sugars and honey; beat until creamy and fluffy. Scrape down sides of bowl, then mix in the egg and both extracts.In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt. Sift together.Slowly stir together the wet ingredients and flour mix until just combined. Fold in the peppermint bark. Encase 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. Place parchment paper on cookie sheet. Use a teaspoon or tablespoon to space out cookies on the pan. Press additional peppermint bark pieces into the tops of the dough balls.Small cookies bake 9 to 12 minutes; larger cookies bake in 11 to 13 minutes. Once removed from the oven, let set on baking sheet for about 10 minutes before transferring to a rack to cool completely.Stored cookies will keep in a sealed container for weeks. They are excellent for travel or shipping.OM NOM NOM!

Bready or Not Original: White Chocolate-Peppermint Bark Cookies

Last week, I posted a Peppermint Bark Cookies recipe modified from Bake from Scratch Magazine. This week, I share a reworked version of the White Chocolate Macadamia Nut Cookies I’ve made for about two decades. This White Chocolate-Peppermint Bark Cookies recipe includes white chocolate melted into the dough, resulting in a smooth, sweet cookie that gets only better with the addition of peppermint bark.

A whole bag of white chocolate chips is included in this recipe. A cup is melted for the dough; the rest is added as chips, right along with the coarsely chopped peppermint bark.

These cookies are incredible. I preferred them over last week’s take, though both are excellent.

Modified from Bready or Not: White Chocolate Macadamia Nut Cookies.

PrintBready or Not Original: White Chocolate-Peppermint Bark CookiesMelted white chocolate chips make this dough especially smooth and sweet, the resulting cookie crisp, chewy, and soft all at once. Use a pretty peppermint bark to make this especially pleasing to the eye. Modified from Bready or Not’s White Chocolate Macadamia Nut Cookies.Course Dessert, SnackKeyword chocolate, cookies, mintServings 34 cookiesAuthor Beth CatoEquipmentmicrowave-safe small bowlcookie scoop or spoonIngredients10 ounces white chocolate chips divided2/3 cup white sugar11 Tablespoons unsalted butter room temperature1 teaspoon vanilla extract1/2 teaspoon peppermint extract2 large eggs room temperature2 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar2 cups peppermint bark coarsely chopped, divided (about 12 ounces)InstructionsPreheat oven to 325 degrees. Place 1 cup of white chocolate 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; take care, as it can burn fast! Set aside to cool.In a large mixing bowl, beat together the sugar, butter, vanilla, and eggs until they are creamy. Mix in the melted chips. Stir in flour, baking soda, and cream of tartar. Fold in the remaining chips and 1 cup of peppermint bark.Use a tablespoon cookie scoop or spoon to place dough in rounded lumps on cookie sheet. Using the reserved stash of peppermint bark, press a few pieces onto the top of each dough ball. Bake 10 to 12 minutes, until the tops just begin to turn light golden brown. Immediately add a few more pieces of peppermint bark onto the top of each cookie. Cool on the sheet for several minutes, then move to a rack to set for about 3 hours; this process can be speeded up by briefly placing cookies in the fridge.Store in a sealed container at room temperature. Best eaten within 5 days.OM NOM NOM!