Beth Cato's Blog, page 11

Bready or Not Original: Small Batch Crusty Bread

Some bread recipes make a lot of bread. While bread freezes well, not everyone has the space or wants the bread for later. If you just want a small, special round of bread to be shared by 2 or 3 people, this is the bread for you.

This round is rustic, simple, and delicious. It doesn’t require kneading, and therefore doesn’t even ask for a electronic mixer for ease. You don’t even need bread flour. All-purpose does the job just fine.

I first tried this recipe when most of my kitchen was packed up for the move. I didn’t have all of my usual implements or ingredients, but I could make this, and wow, was it good.

I’ve tried this in my small cast iron skillet and in a Pampered Chef covered stoneware dish. Both worked well, but I actually preferred the rise and extra crustiness that came with using the cast iron. These pictures actually depict the stoneware-baked bread, and I daresay, they still don’t look too bad.

PrintBready or Not Original: Small Batch Crusty BreadThis recipe yields a small bread round perfect for 2 or 3 people to share with a meal, with no leftovers likely. The outside is crunchy and crisp, the inner crumb tender and flecked with holes. This is an easy bread to make; everything is done by hand, and kneading isn't necessary.Course BreadKeyword yeast breadAuthor Beth CatoEquipmentdigital thermometercotton towel or napkinsmall cast iron skillet or small stoneware dishparchment paperIngredients1 teaspoon active dry yeast1 teaspoon honey2/3 cups warm water 100-110 degrees1 teaspoon kosher salt1 to 1 2/3 cups all-purpose flour plus more for dustingInstructionsIn a large bowl, stir together the yeast, honey, and warm water. Let it sit about 5 to 10 minutes. The yeast should activate and begin to bloom near the top of the water.Add flour. Using a sturdy spoon, stir until everything starts to come together, then add the kosher salt. Continue mixing until no dry flour remains in the bowl. The dough should be shaggy and somewhat sticky. Cover the bowl with a towel or plastic wrap and stash it in a warm spot in the kitchen to rise for an hour. It should double in size.Set out a small bowl and layer a cotton towel inside. Generously flour the towel. Lightly flour a work surface. Tip the dough onto the work surface. Be gentle as to not lose the bubbles. Shape the dough with cupping and tucking motions, drawing the round to be tighter by tucking the rough bits underneath. Place the formed round in the floured-towel bowl with the seam underneath. Cover with a towel or plastic wrap to rise for 30 minutes.Begin preheating the oven at 450-degrees. Place the small cast iron or stoneware inside the oven to heat up as well–and please remember to use potholders when handling it throughout the baking process!Pull out a piece of parchment paper. Tip the risen bread onto the parchment, gently tugging it free with the towel if it sticks in spots. Pull the hot pan from the oven. Use the parchment as a sling to set the parchment and bread inside the pan as levelly as possible.Bake for 22 to 25 minutes. The bread should be browned and sound hollow if tapped on the bottom. Let cool about 10 to 15 minutes so that it can be handled to be sliced and enjoyed. If there are any leftovers, store them in a sealed bag at room temperature or to freeze for later. Freshly-made bread is best eaten within a day.OM NOM NOM!

Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

These Chewy Biscoff Chocolate Chip Cookies taste even more inherently cookie dough-like thanks to cookie butter mixed into the dough. They are chewy, sweet, and oh-so-good.

Because someone always asks, “What’s cookie butter?” The answer is: an addictive substance found near the peanut butter in most every grocery store in America; even my local Walmart has it in the main Biscoff brand or as a Walmart generic, and Trader Joe’s calls it Speculoos. It’s essentially pulverized cookies and oil. It has the exact same texture as peanut butter and can substitute for it in most any recipe. There is nothing healthy about it and it is incredibly delicious.

If you search for Biscoff/cookie butter recipes on Bready or Not, you’ll find a ton of recipes. It’s been one of my favorite ingredients for over ten years.

That’s how old this recipe is, too–so old that I originally posed it on the LiveJournal version of Bready or Not! It was high time it had a remake (or rebake).

PrintBready or Not: Chewy Biscoff Chocolate Chip Cookies ReduxCookie butter amps up the cookie dough flavor in these baked delights.Course Dessert, SnackKeyword chocolate, cookie butter, cookiesAuthor Beth CatoIngredients1/2 cup unsalted butter room temperature1/2 cup white sugar1/2 cup brown sugar packed1/4 cup Creamy Biscoff spread or other cookie butter1 large egg room temperature1 teaspoon vanilla1 1/2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1 cup chocolate chipsflaked sea salt optional, for topInstructionsCream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and cookie butter.In a separate bowl, combine the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet. Fold in the chocolate chips.Wrap up dough and chill it in the fridge for a few hours or overnight.Preheat oven to 350-degrees.Drop the dough by large tablespoons onto baking sheet. If desired, press a pinch of flaked sea salt onto each round. Bake for 10 to 12 minutes. Let set on pan briefly and then transfer to a cooling rack. Store cookies in a sealed container at room temperature.OM NOM NOM!

TOMORROW: Cozy Up & Read at the Red Wing Library

Tomorrow will be my first book event in my new home of Minnesota, and, uh, the temperature is supposed to dip subzero for the first time this season. Brave the cold, and I’ll try to make it worth your while with lots of free, delicious cookies and excerpts from my works. I’ll have some of my new releases for sale, too.

WHERE: Red Wing Public Library in Red Wing, MN, right on the Wisconsin border

WHEN: January 13th at 10am

BE MORE PRECISE, PLEASE: the Foot Room, down in the basement, where there probably aren’t any ghosts

#SFWAPro

Bready or Not: Brownie Cookies

If ever you are experiencing a chocolate emergency (need chocolate NOW, don’t want to leave the house, don’t want to spend a long time making something), these Brownie Cookies will satisfy nicely.

These cookies mix up fast. They bake fast. They cool fast. They enter your stomach fast.

Plus, they are imbued with brownie goodness. The dough includes melted chocolate and chopped walnuts. Yes, you can replace the walnuts with a different nut–or leave out the nuts entirely, if you so choose. I really love the texture of a chewy cookie with a crunchy nut, though.

Actually, you could even replace the nuts with something like M&Ms. That’d make these easy to modify for holidays, too–green and red candies in December, the Valentine’s mix in February. Have fun with this recipe!

PrintBready or Not: Brownie CookiesAre you craving brownies, but want your fix FAST? Try these cookies. They are quick to make and bake!Course Dessert, SnackCuisine AmericanKeyword chocolate, cookies, walnutsServings 25Author Beth CatoEquipmentbaking sheetparchment papertablespoon scoop or spoonIngredients1/3 cup unsalted butter softened3/4 cup white sugar1/3 cup light corn syrup1 large egg room temperature3 ounces semisweet chocolate melted2 teaspoons vanilla extract1 2/3 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt3/4 cup walnuts choppedInstructionsPreheat oven at 350-degrees. Line a baking sheet with parchment paper.In a large bowl, cream together butter and sugar until they are light and fluffy. Add the corn syrup and egg. Add the melted chocolate and vanilla.In another bowl, combine the flour, baking powder, and salt. Gradually mix this into the wet ingredients, scraping the bottom of the bowl to make sure everything is combined. Fold in the walnuts.Use a tablespoon scoop or spoon to dollop rounds of dough, spaced out, on baking sheet. Bake for 9 to 11 minutes, then let rest on sheet a few minutes before transferring them to a cooling rack. Store in a sealed container at room temperature.OM NOM NOM!

Publication Day: A FEAST FOR STARVING STONE

Today’s the day! The second and final book of my Chefs of the Five Gods series is out now in trade paperback, ebook, and audiobook. A Feast for Starving Stone continues the adventures of Ada and Solenn as they strive to bring peace to the continent, and most importantly, to their own broken family. Princess Solenn plays an even bigger role this time around. In many ways, it’s a coming of age tale against a background of war and exceptionally good food.

Buy it everywhere online where books are sold, and request it in your local brick and mortar store (especially those indie stores that always need extra love). Also, please request that your local library buy the series!

Amazon: paperback | kindle | audio CD | AudibleBarnes & Noble: paperback | audio mP3 on CD | audio CDBookshop: paperback | compact disc | MP3 CDBooks-a-million: paperback | audio mP3 on CD | audio CD

Also: this coming Saturday, January 13th, I’ll be talking books, stories, and probably cheese at the Red Wing Public Library here in Minnesota. The event starts at 10am and will be downstairs in the Foot Room. I’ll have my signature cookies, and you can buy copies of my new series and my collection.

Bready or Not: Oatmeal Cinnamon Cookies

I’m not going to pretend these are some kind of healthy cookie for the new year just because they include oats. No, these Oatmeal Cinnamon Cookies, are classic, homey, and delicious, and that’s probably because they include a heaping helping of butter and sugar.

These cookies aren’t hardcore on sweetness. The oats and the warmth of cinnamon really come through. This is a superb winter baking cookie for me. They aren’t all-out spicy in a way that makes a person think of the holidays, but they are still fragrant and cozy.

They are a breeze to make, too. No chill is required. Make and bake.

Modified from Taste of Home: Best of Baking 2022.

PrintBready or Not: Oatmeal Cinnamon CookiesThis recipe for classic cookies comes together fast, requiring no chill time or wait. These are homey, chewy cookies. Modified from Taste of Home: Best of Baking 2022.Course Dessert, SnackCuisine AmericanKeyword cookies, oatsServings 43 cookiesAuthor Beth CatoEquipmenttablespoon scoopparchment paperIngredients1 cup unsalted butter (2 sticks) softened1 cup white sugar1 cup brown sugar packed2 large eggs room temperature1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon baking powder1/2 teaspoon salt3 cups quick oatsInstructionsPreheat oven at 350-degrees. Line a large baking sheet with parchment paper.In a large bowl, cream together the butter and both sugars until they are light and fluffy. Beat in the eggs and vanilla.In another bowl, combine with flour, baking soda, cinnamon, baking powder, and salt. Gradually add the dry ingredients in with the wet, scraping the bottom of the bowl to make sure everything is mixed. Fold in the oats, stirring well to make sure they are coated.Use a large cookie scoop or spoon to dole out dough onto baking sheet, leaving several inches of space around each; they will spread. Bake for 10 to 12 minutes. Let set on sheet a few minutes before transferring to a rack to completely cool. Store in a sealed container at room temperature.OM NOM NOM!

Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

Let’s end the year with an outright dreamy cookie: Cardamom-Espresso Chocolate Chip Cookies.

Seriously, these things are amazing. The flavor of coffee hits the tongue first, followed by a warm kick of cardamom. The overall dough is buttery and rich.

The texture is chewy and luscious. Really, these are a pleasurable sensory bomb in the mouth.

PrintBready or Not: Cardamom-Espresso Chocolate Chip CookiesThese dreamy cookies are coffee-forward in flavor, followed by a warm kick of cardamom. White chocolate chips look especially nice in the dark dough.Course Dessert, SnackKeyword cardamom, chocolate, coffee, cookiesServings 46 cookiesAuthor Beth CatoEquipmentplastic wrapbaking sheetparchment papertablespoon scoop or spoonIngredients3 1/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cardamom1/2 teaspoon salt1 cup unsalted butter softened (2 sticks)1 1/2 cups brown sugar packed1/2 cup white sugar2 large eggs room temperature2 Tablespoons espresso powder1 Tablespoon vanilla extract12 ounces chocolate chips 1 bag, or mixed kinds to equal amountInstructionsCombine flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Set aside.In a large mixing bowl, beat the butter until creamy. Add both sugars, beating until fluffy; scrape the bottom of the bowl a few times. Add eggs, one at a time, followed by the espresso powder and vanilla.Gradually add the dry ingredients to the butter mixture, until just combined. Fold in the chocolate chips. Wrap dough and chill in fridge for at least an hour, but as long as a day or two.Preheat oven at 350-degrees. Line a baking sheet with parchment paper.Use a tablespoon scoop or spoon to dole out balls of dough, spaced out, on the baking sheet. Bake for about 12 minutes. Cookies should look set. Let them rest on the baking sheet for about 5 minutes before transferring them to a cooling rack. Store cooled cookies in a sealed container at room temperature.OM NOM NOM!

Bready or Not: Dulce de Leche Brownies Redux

Do you need a brownie recipe that will really impress people this holiday season? Try these Dulce de Leche Brownies!

This is a resurrected recipe that was originally shared on the Holy Taco Church, which I then reposted here on my site in 2015. It was a big hit back then–I had several people reach out to say they tried it and loved it.

Now, one big warning: This is a dangerous recipe, and I’m not just talking calories. Sweetened condensed milk becomes lava after mere minutes in the microwave. Make this recipe with care. I originally advised using 10-12 minutes total time to make the dulce de leche in the microwave, but when I remade it this year, I did shorter bursts and spent more like 15 minutes, and there were no scalding-hot overflows.

So, take care with this recipe, and know that the reward for your risk is sweet indeed.

PrintBready or Not: Dulce de Leche Brownies ReduxThese indulgent, rich brownies are a real treat!Course Dessert, SnackAuthor Beth CatoEquipmentmicrowavelarge bowl9×13 panaluminum foilnonstick sprayuneven spatulaIngredientsDulce de Leche14 ounces sweetened condensed milk can1 Tablespoon corn syrup2 Tablespoons unsalted butterBrownies1 cup unsalted butter softened (2 sticks)1 1/4 cups white sugar1/2 cup brown sugar packed4 large eggs room temperature2 teaspoons vanilla extract1 cup all-purpose flour1 teaspoon espresso powder optional but awesome3/4 cup unsweetened cocoa powder sifted1/2 teaspoon salt1/2 cup chocolate chipsInstructionsTo make Dulce de Leche(Note that you can buy canned Dulce de Leche on the Hispanic foods aisle in many grocery stores and skip this step! You can also make it in a crock pot or stove–look up these other methods online. Microwave is faster, but has some danger involved.)Combine sweetened condensed milk and corn syrup in a LARGE microwave safe bowl. You need the bowl large because the stuff may start to boil like an erupting volcano.Microwave on 50% power, stopping and stirring every 2 minutes. Start watching VERY CAREFULLY about the 5 minute point. It can start to boil over very quickly. Start doing 1 minute increments, stirring well in between. Somewhere from 10 to 15 minutes, it will thicken and look caramel-colored rather than white, at which point it is ready. It might look curdled but that goes away when you stir. Add in the butter and stir until it’s melted. Set aside.To Make the BrowniesPreheat oven at 325-degrees. Line a 9×13 pan with foil and butter it or apply nonstick spray.In a large bowl, cream the butter and sugars until fluffy. Beat in eggs and vanilla. Combine flour, espresso powder (if using), cocoa, and salt. Add dry ingredients into creamed mixture; mix until well blended.Spread about 1/2 of mixture in the prepared pan. This will just cover the bottom. Drop spoonfuls of Dulce de Leche evenly over this layer and smooth out with an uneven spatula. Sprinkle chocolate chips all over. Cover with remaining brownie batter using clean uneven spatula.Bake 35 to 40 minutes, until the middle passes the toothpick test. Cool and cut into squares.OM NOM NOM!

Bready or Not: Half and Half Cookies

You don’t have to choose between chewy chocolate cookies and brownies with this delectable recipe for Half and Half Cookies. You can enjoy both, and in the same bite, if you want!

This recipe is wonderfully straightforward. The dough doesn’t even need to be chilled. You mix, bake, and enjoy.

Recipes like this are when a teaspoon scoop comes in handy for creating even portions of dough. The resulting cookie is fairly large because it’s essentially two mini cookies merged like Voltron to create something even more awesome.

PrintBready or Not: Half and Half CookiesThese cookies offer two distinct flavors in one delicious bite. Makes about 43 cookies.Course Dessert, SnackKeyword chocolate, cookiesServings 43 cookiesAuthor Beth CatoEquipmentparchment paperfood scaleteaspoon scoop or spoonIngredientsMain dough3 cups all-purpose flour1/2 teaspoon baking sodapinch salt1 cup unsalted butter room temperature (2 sticks)1 cup brown sugar packed1/2 cup white sugar2 large eggs room temperature2 teaspoons vanilla extract11 ounces white chocolate chips 1 bagCocoa dough1/4 cup white sugar1/4 cup unsweetened cocoa powder siftedInstructionsPreheat oven to 350-degrees. Line a large cookie sheet with parchment paper.In a small bowl, sift together flour, baking soda, and salt. Set aside.In a large bowl, beat together butter, brown sugar, and white sugar until smooth, scraping the bottom of the bowl a few times to ensure everything is combined. Add eggs, one at a time, followed by the vanilla. Gradually beat in the flour mixture.Use a food scale to divine dough in half between two bowls. To one dough, add the extra sugar and cocoa, stirring until the color is consistent. Divide the white chocolate chips in half between the two doughs and fold in to incorporate.Use the teaspoon scoop to dole out one scoop of white dough, one scoop of cocoa dough and press together. Flatten slightly so that the half-and-half dough is visible. Set each combined dough ball spaced out on the baking sheet.Bake for 11 to 13 minutes, until cookies look set. Let them rest on the sheet for about 5 minutes before transferring to a cooling rack. Store them in an airtight container for up to 3 days at room temperature.OM NOM NOM!

Bready or Not Original: “Coal” Double Chocolate Cookies

For about a decade, I had it in my head that I wanted to surprise my husband’s co-workers at the nuclear plant with coal cookies as a holiday surprise. I wasn’t sure how to go about it until I saw a brownie-style cookie recipe and decided evolve it with some modifications and a coating of sparkly black sugar. The result: “Coal” Double Chocolate Cookies.

These still taste like crunchy-chewy brownies. The black sugar adds a sweetly crisp outer layer… and in my case, it also turned tongues blue! I didn’t expect that, and it made the gag cookies even funnier to me. I don’t know if all black sugar brands will do that, so if you actually want that effect, you may need to do some testing.

These cookies were a hit at the nuclear plant, a delicious joke that everyone got. Do note that if you want to stick these in stockings, use small baggies–most of the sugar stays put, but some will come off. That’s the way the (coal) cookies crumble.

PrintBready or Not Original: “Coal” Double Chocolate CookiesAt a basic level, these are great brownie cookies, but if you roll the dough balls in black sugar crystals, you get "coal cookies" that are great for laughs at holiday time. This is coal that folks won't mind finding in their stocking (but do place the cookies in a bag so they don't shed sugar everywhere)!Course Dessert, SnackCuisine AmericanKeyword chocolate, cookies, holiday, walnutsServings 63 cookiesAuthor Beth CatoEquipmentbaking sheetparchment paperteaspoon scoop or spoonIngredients1 cup unsalted butter room temperature1 cup white sugar1/2 cup brown sugar packed1 teaspoon vanilla extract1 large egg room temperature1/3 cup baking cocoa sifted1 teaspoon espresso powder optional, for deeper chocolate flavor2 Tablespoons milk or half & half1 3/4 cups all-purpose flour1/2 teaspoon baking powder1 cup walnuts chopped1 cup chocolate chips1 cup black sugar crystals for toppingInstructionsCream together butter, sugars, and vanilla. Beat in the egg. Add the cocoa, espresso powder (if using), and milk. Gradually add in the flour and baking powder, scraping the bottom of the bowl to incorporate everything. Fold in the walnuts and chocolate chips. Wrap dough with plastic wrap and set in fridge to firm up for 30 minutes.Preheat oven at 350-degrees. Line a baking sheet with parchment paper. Place black sugar in a small bowl.Use a teaspoon scoop or spoon to create a lump of dough. Roll it in black sugar to coat. Place spaced out on cookie sheet.Bake for 9 to 11 minutes. Watch for the cookies to look set; it will otherwise be difficult to gauge doneness because of the cookies’ dark color. Let sit on sheet a few minutes, then move to a cooling rack. Pack cooled cookies in a sealed container at room temperature.OM NOM NOM