Beth Cato's Blog, page 131
March 22, 2014
Getting Out There
One of the fascinating things about this stage of publication is the public's increasing awareness of my book. I have watched on Goodreads as people add The Clockwork Dagger to their to-read lists (current count: 75).
Today I was tagged on Twitter by another book blogger who acquired an ARC of The Clockwork Dagger. It's really cool to eavesdrop on the comments and see how other people are intrigued by my book and the cover.
I have been told by other authors that book bloggers are the real power behind book sales these days. As a reader, I know this is absolutely true because these kinds of posts inspire me to get an ARC or buy a book. It's surreal and awesome to be on the other side of the spectrum now.
Today I was tagged on Twitter by another book blogger who acquired an ARC of The Clockwork Dagger. It's really cool to eavesdrop on the comments and see how other people are intrigued by my book and the cover.
I have been told by other authors that book bloggers are the real power behind book sales these days. As a reader, I know this is absolutely true because these kinds of posts inspire me to get an ARC or buy a book. It's surreal and awesome to be on the other side of the spectrum now.
March 19, 2014
Bready or Not: Maple and Brown Sugar Shortbread
Some baking ingredients are akin to gold, and cost just about as much.
For me, maple sugar was this treasure. I have seen it listed in the King Arthur Flour catalog for years but the price scared me. The current price is $10.95 for an 8 ounce bag. Ouch! I have shopped elsewhere but no one had a better price; plus, I trust KAF and order from them a couple times a year.
In fall 2013, I gave into temptation and bought a bag. Oh my. The stuff really is amazing. The texture is soft and sandy and unlike any other sugar. In this particular recipe, it lends itself well to that perfect shortbread texture with some subtle maple flavor.
If you love maple, this is an indulgence that's well worth the price.
Maple and Brown Sugar Shortbread
modified from Ciera Design
3 sticks unsalted butter (1 1/2 cups), room temperature
1/2 cup maple sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 teaspoon maple flavoring
3 1/2 cups flour
3/4 teaspoon salt
turbinado or decorating sugar, optional
1) Preheat the oven to 350-degrees.
2) Mix the softened butter and sugars until just combined. Add vanilla and maple flavoring.
3) In a separate bowl, sift together flour and salt, then add to butter mixture. Mix on low just until dough comes together; if dough doesn't come together, add tiny amounts of water until it does so. Dump dough onto a lightly floured surface and shape into a flat disk. Wrap in plastic and chill at least thirty minutes (or freeze for future use). [I have kept it in fridge for two days without any problems.]
4) Roll dough to a thickness of 1/2 inch and cut into individual cookies. If you want, sprinkle the tops with some additional sugar.
5) Bake for 12-16 minutes, until the edges just begin to turn golden. Remove from oven and cool before serving.
OM NOM NOM.
For me, maple sugar was this treasure. I have seen it listed in the King Arthur Flour catalog for years but the price scared me. The current price is $10.95 for an 8 ounce bag. Ouch! I have shopped elsewhere but no one had a better price; plus, I trust KAF and order from them a couple times a year.
In fall 2013, I gave into temptation and bought a bag. Oh my. The stuff really is amazing. The texture is soft and sandy and unlike any other sugar. In this particular recipe, it lends itself well to that perfect shortbread texture with some subtle maple flavor.
If you love maple, this is an indulgence that's well worth the price.
Maple and Brown Sugar Shortbread
modified from Ciera Design
3 sticks unsalted butter (1 1/2 cups), room temperature
1/2 cup maple sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 teaspoon maple flavoring
3 1/2 cups flour
3/4 teaspoon salt
turbinado or decorating sugar, optional
1) Preheat the oven to 350-degrees.
2) Mix the softened butter and sugars until just combined. Add vanilla and maple flavoring.
3) In a separate bowl, sift together flour and salt, then add to butter mixture. Mix on low just until dough comes together; if dough doesn't come together, add tiny amounts of water until it does so. Dump dough onto a lightly floured surface and shape into a flat disk. Wrap in plastic and chill at least thirty minutes (or freeze for future use). [I have kept it in fridge for two days without any problems.]
4) Roll dough to a thickness of 1/2 inch and cut into individual cookies. If you want, sprinkle the tops with some additional sugar.
5) Bake for 12-16 minutes, until the edges just begin to turn golden. Remove from oven and cool before serving.
OM NOM NOM.
March 17, 2014
Recently, on Novelocity...
All kinds of stuff going on at Novelocity of late...
Michael R. Underwood debuted his cover for Attack the Geek.
We discussed three books or series that define us. I brought up two childhood favorites and a far more serious science fiction book.
I debuted my cover on Novelocity and discussed my fears of white-washing.
Those are just the most recent posts. If you scroll down, we talk about our February news, comfort reads, and debuted three other author covers. It's definitely cover season for the 2014 folk!
Michael R. Underwood debuted his cover for Attack the Geek.
We discussed three books or series that define us. I brought up two childhood favorites and a far more serious science fiction book.
I debuted my cover on Novelocity and discussed my fears of white-washing.
Those are just the most recent posts. If you scroll down, we talk about our February news, comfort reads, and debuted three other author covers. It's definitely cover season for the 2014 folk!
March 16, 2014
Sunday Quote apparently didn't schedule a quote for this morning
"You cannot hide yourself, and that's a very scary thing--particularly true, oddly enough, in fiction. Sometimes in nonfiction you can hide yourself behind statistics and facts, but in fiction you are writing story, and story is revelatory. One of the wonderful things that comes out of story is that you not only find out more about your characters, ultimately you are helping write your own story." ~ Madeline L'Engle
March 14, 2014
Bready or Not Bonus! Pi/Pie Day
It's 3/14. I'm celebrating Pi Day by rounding up the pies and pie-like recipes from Bready or Not!
Pumpkin-Molasses Freezer Pie with Ginger Snap Crust
Pumpkin Pie Bars
French Silk Pie
Pumpkin Pie
Caramel Apple Pie
Pumpkin-Molasses Freezer Pie with Ginger Snap Crust
Pumpkin Pie Bars
French Silk Pie
Pumpkin Pie
Caramel Apple Pie
March 12, 2014
Bready or Not: Slow Cooker Guinness Beef Stew
My husband is a meat, potatoes, and beer kinda guy. Therefore, I can tell you that this particular recipe has become one of his very favorites.
See, we had a slow cooker beef stew recipe we did for years. It was... well, bland. But I kept making it because it was the recipe that I had, and I was just stuck in that rut.
The recipe I'm presenting today is a new, much pleasanter rut.
The end result doesn't taste like beer (trust me: I can't stand to drink beer) but the Guinness adds tremendous depth and heartiness. One of the best things about this recipe is that it taught me to use red potatoes in the crock pot. That was another problem with the old recipe--the potatoes always seemed too firm or too soft after cooking all day. Red potatoes? Perfection. Soft enough to split into smaller chunks with a spoon, but not mushy.
The leftovers are great, too. I usually freeze a container or two of this stew. My husband isn't usually keen on leftovers, but when it's this stew?
Oh yeah. He's one happy guy.
Slow Cooker Guinness Beef Stew
modified from Baked by Rachel
Ingredients:
2 1/2 to 3 lbs stew meat (or cut-up chuck roast)
3 Tbsp olive oil
1 1/2 cups baby carrots
1 cup celery, chopped
1 onion, diced large
2 cloves garlic, minced
2 lbs baby red potatoes, quartered
1 tbsp parsley
1 tsp dried thyme
1 tsp ground pepper
1 tsp salt
1/4 tsp red pepper flakes
32 ounces beef broth (one carton)
1 bottle or can Guinness draught
Directions:
1) Chop carrots, celery and onion. Scrub and quarter potatoes. Mince garlic. Add all vegetables to slow cooker basin. Sprinkle vegetables with the spices.
2) Heat a large skillet over medium-high heat with 1 1/2 tbsp olive oil. Add the meat in batches and brown on each side, adding more olive oil as needed. Place the browned beef in the slow cooker. Pour beef broth and Guinness over everything.
3) Cover and cook for 5 hours on high or 10 hours on low.
Leftover stew freezes wonderfully. Thaw in fridge overnight and then cook on stovetop (it's okay if it's still icy), stirring often, until it's heated through and bubbling.
OM NOM NOM.
See, we had a slow cooker beef stew recipe we did for years. It was... well, bland. But I kept making it because it was the recipe that I had, and I was just stuck in that rut.
The recipe I'm presenting today is a new, much pleasanter rut.
The end result doesn't taste like beer (trust me: I can't stand to drink beer) but the Guinness adds tremendous depth and heartiness. One of the best things about this recipe is that it taught me to use red potatoes in the crock pot. That was another problem with the old recipe--the potatoes always seemed too firm or too soft after cooking all day. Red potatoes? Perfection. Soft enough to split into smaller chunks with a spoon, but not mushy.
The leftovers are great, too. I usually freeze a container or two of this stew. My husband isn't usually keen on leftovers, but when it's this stew?
Oh yeah. He's one happy guy.
Slow Cooker Guinness Beef Stew
modified from Baked by Rachel
Ingredients:
2 1/2 to 3 lbs stew meat (or cut-up chuck roast)
3 Tbsp olive oil
1 1/2 cups baby carrots
1 cup celery, chopped
1 onion, diced large
2 cloves garlic, minced
2 lbs baby red potatoes, quartered
1 tbsp parsley
1 tsp dried thyme
1 tsp ground pepper
1 tsp salt
1/4 tsp red pepper flakes
32 ounces beef broth (one carton)
1 bottle or can Guinness draught
Directions:
1) Chop carrots, celery and onion. Scrub and quarter potatoes. Mince garlic. Add all vegetables to slow cooker basin. Sprinkle vegetables with the spices.
2) Heat a large skillet over medium-high heat with 1 1/2 tbsp olive oil. Add the meat in batches and brown on each side, adding more olive oil as needed. Place the browned beef in the slow cooker. Pour beef broth and Guinness over everything.
3) Cover and cook for 5 hours on high or 10 hours on low.
Leftover stew freezes wonderfully. Thaw in fridge overnight and then cook on stovetop (it's okay if it's still icy), stirring often, until it's heated through and bubbling.
OM NOM NOM.
March 9, 2014
Sunday Quote has about six months until book release. Ack.
"The story stays in back of everything else. No matter what I do, the story is always there--waiting and working kind of like a fermenting mash out of which whiskey will be made eventually but meanwhile the mass bubbles and works and makes foam. And it is very interesting but the product that is wished for--devoutly to be wished for--is the whiskey. All the turmoil and boiling is of no interest to anyone." ~John Steinbeck, Journal of a Novel
March 7, 2014
Writer Confession
I set the Clockwork Dagger book cover as the background for my phone. Because reasons. I haven't shoved it in anyone's face yet and said, 'WANNA SEE MY BOOK COVER HUH HUH HUH?'
Yet.
Yet.
March 5, 2014
Bready or Not: Irish Creamer Cream Cheese Brownies
I've had some hardcore chocolate recipes on here recently. Time for something that's mild but still good.
These brownies are smooth and cakey. Really, they remind me of a Hostess snack cake, the kind I'd sometimes grab at the gas station when I was a kid. There's something comforting about that.
I used Irish coffee creamer in the cream cheese layer, but you can mix this up however you want. If you want these to be minty, use a mint creamer. You could also use basic cream or milk, and add an extract if you want some extra flavor.
Sometimes it's nice to have something tasty and mild. You don't always need to be punched in the face by the chocolate fairy.
Irish Creamer Cream Cheese Brownies
based on Bailey's Irish Cream Brownies at Wee Kitchen
Brownies:
1 cup butter
4 ounces unsweetened chocolate
2 cups sugar
4 large eggs, room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon espresso powder (optional)
Cream Cheese Filling:
16 ounces (2 boxes) cream cheese, room temperature
1/3 cup sugar
1 large egg, room temperature
4 tablespoons Irish coffee creamer or cream liqueur or any milk or flavored creamer
1) Melt butter and chocolate together in a saucepan or microwave. Allow to cool.
2) Preheat oven to 350-degrees. Line a 13×9 inch baking pan with aluminum foil and coat with non-stick cooking spray.
3) Beat the sugar and eggs together in a medium bowl until light and fluffy, which will take a few minutes. Slowly add the flour, espresso powder (if using) and salt to the sugar mixture, mixing well between additions. Pour in the chocolate.
4) In another bowl, make the cream cheese filling. Combine the cream cheese and sugar and beat until creamy, then add the egg and the creamer or milk. Batter will be very thick.
5) Pour half of the brownie batter into the pan. Top it with the cream cheese mix. Add the rest of the brownie batter and use an offset spatula to smooth it out. If you want a marbled effect, swirl the layers together with a knife.
6) Bake for 40 minutes; top will start to crack when done, but do the toothpick test in the middle to make sure. Cool completely before cutting.
OM NOM NOM.
These brownies are smooth and cakey. Really, they remind me of a Hostess snack cake, the kind I'd sometimes grab at the gas station when I was a kid. There's something comforting about that.
I used Irish coffee creamer in the cream cheese layer, but you can mix this up however you want. If you want these to be minty, use a mint creamer. You could also use basic cream or milk, and add an extract if you want some extra flavor.
Sometimes it's nice to have something tasty and mild. You don't always need to be punched in the face by the chocolate fairy.
Irish Creamer Cream Cheese Brownies
based on Bailey's Irish Cream Brownies at Wee Kitchen
Brownies:
1 cup butter
4 ounces unsweetened chocolate
2 cups sugar
4 large eggs, room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon espresso powder (optional)
Cream Cheese Filling:
16 ounces (2 boxes) cream cheese, room temperature
1/3 cup sugar
1 large egg, room temperature
4 tablespoons Irish coffee creamer or cream liqueur or any milk or flavored creamer
1) Melt butter and chocolate together in a saucepan or microwave. Allow to cool.
2) Preheat oven to 350-degrees. Line a 13×9 inch baking pan with aluminum foil and coat with non-stick cooking spray.
3) Beat the sugar and eggs together in a medium bowl until light and fluffy, which will take a few minutes. Slowly add the flour, espresso powder (if using) and salt to the sugar mixture, mixing well between additions. Pour in the chocolate.
4) In another bowl, make the cream cheese filling. Combine the cream cheese and sugar and beat until creamy, then add the egg and the creamer or milk. Batter will be very thick.
5) Pour half of the brownie batter into the pan. Top it with the cream cheese mix. Add the rest of the brownie batter and use an offset spatula to smooth it out. If you want a marbled effect, swirl the layers together with a knife.
6) Bake for 40 minutes; top will start to crack when done, but do the toothpick test in the middle to make sure. Cool completely before cutting.
OM NOM NOM.
March 3, 2014
Cover reveal: CLOCKWORK DAGGER
Here it is!
Those are my two main characters, Alonzo Garret and Octavia Leander. The cover was done by the wonderful Gene Mollica. I'll have more on the story behind the cover in a Novelocity post soon.
YAAAAAAY!
The summary again, just because.
Orphaned as a child, Octavia Leander was doomed to grow up on the streets until Miss Percival saved her and taught her to become a medician. Gifted with incredible powers, the young healer is about to embark on her first mission, visiting suffering cities in the far reaches of the war-scarred realm. But the airship on which she is traveling is plagued by a series of strange and disturbing occurrences, including murder, and Octavia herself is threatened.
Suddenly, she is caught up in a flurry of intrigue: the dashingly attractive steward may be one of the infamous Clockwork Daggers—the Queen’s spies and assassins—and her cabin-mate harbors disturbing secrets. But the danger is only beginning, for Octavia discovers that the deadly conspiracy aboard the airship may reach the crown itself.
Those are my two main characters, Alonzo Garret and Octavia Leander. The cover was done by the wonderful Gene Mollica. I'll have more on the story behind the cover in a Novelocity post soon.
YAAAAAAY!
The summary again, just because.
Orphaned as a child, Octavia Leander was doomed to grow up on the streets until Miss Percival saved her and taught her to become a medician. Gifted with incredible powers, the young healer is about to embark on her first mission, visiting suffering cities in the far reaches of the war-scarred realm. But the airship on which she is traveling is plagued by a series of strange and disturbing occurrences, including murder, and Octavia herself is threatened.
Suddenly, she is caught up in a flurry of intrigue: the dashingly attractive steward may be one of the infamous Clockwork Daggers—the Queen’s spies and assassins—and her cabin-mate harbors disturbing secrets. But the danger is only beginning, for Octavia discovers that the deadly conspiracy aboard the airship may reach the crown itself.
The Clockwork Dagger | Trade Paperback & eBook | ISBN: 978-0-06-231384-3 | Release: September 16, 2014
Can be preordered on
Amazon | Barnes & Noble
