Beth Cato's Blog, page 14

Bready or Not Original: Swirled Cookie Butter Brownie Bars

These Swirled Cookie Butter Brownie Bars are thick and luscious with just the right balance of chocolate and cookie dough flavors.

If you’re one of those people who had just to discover the joys of cookie butter–you’re in for a treat! Think cookies blended with oil to create a spreadable mass just like peanut butter. There is nothing healthy about it, but it tastes like cookie dough. You can find it at Trader Joe’s as Speculoos and at other stores as Biscoff or as a generic.

Cookie butter can pretty much replace peanut butter in any recipe, or even on something as simple as a sandwich. Here, it’s great swirled in with brownie batter. Chocolate and cookie dough, ever the perfect combination.

Since the swirl-in includes cream cheese, be sure to refrigerate these after they’ve baked and cooled. They are divine straight from the fridge!

PrintBready or Not Original: Swirled Cookie Butter Brownie BarsThese gorgeously-swirled bars infuse the gentle flavor of cookie butter with rich brownies, a perfect combination.Course Dessert, SnackKeyword brownies, cookie butter, cookies, cream cheeseAuthor Beth CatoEquipment13×9 panaluminum foilnonstick sprayuneven spatulacutting boardIngredientsBrownie base3 large eggs room temperature1 cup unsalted butter (2 sticks) melted2 teaspoons vanilla extract2 cups white sugar1 1/4 cups all-purpose flour3/4 cup baking cocoa sifted1/2 teaspoon baking powder1/4 teaspoon salt1 cup milk chocolate chipsCookie butter swirl-in2 boxes cream cheese (8 ounces each) softened1/2 cup creamy cookie butter1/4 cup white sugar1 large egg room temperature2 Tablespoons milkInstructionsPreheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray.In a big bowl, beat together eggs, butter, and vanilla. In another bowl, combine the brownie dry ingredients and gradually add them to the egg mix. Fold in the chocolate chips. Set aside 1 cup of the brownie batter for the topping. Scoop the rest into the prepared pan and use an uneven spatula to even it out.In another bowl, beat together the cream cheese blocks, cookie butter, and sugar. Once that is blended, add the egg and milk. Use an uneven spatula to spread the mixture in a thin layer across the top of the brownie batter in the pan. Dollop the reserved brownie batter on top. Use the tip of the uneven spatula or a butter knife to create swirls.Bake pan for 35 to 40 minutes, until the very middle passes the toothpick test. Cool on a wire rack for an hour, then place in fridge to completely chill. Use the foil to lift the contents onto a cutting board. Slice up and store in a sealed container in the fridge. Keeps for at least 3 days.OM NOM NOM!

Recent Publications and Promo Stuff

Someday, I’ll feel like I am no longer playing catch-up from the move. Today is not that day.

I’m doing such much-belated updating on my Bibliography page. In particular, the sections for short stories, interviews, guest blogs, and podcasts. The poetry section needs many new entries and will be done soon.

Short Stories

“Apocalypse Playlist” (reprint), The Big Book of Cyberpunk
“Birds of London,” Abyss & Apex
“Monsters of the Places Between,” Stupefying Stories #24
“Believe Nothing Said by Clouds,” Stupefying Stories Showcase

Interview

6 Books with Beth Cato at Nerds of a Feather
eSpec Books interviews Beth Cato, contributor to Other Aether: Tales of Global Steampunk

Guest Blogs

Scalzi’s Big Idea: A Thousand Recipes for Revenge
My Favorite Bit from A Thousand Recipes for Revenge

Podcasts

H. P. Lovecast Podcast – Ep 22 – Tom Starita and Beth Cato
Russ’s Rockin’ Rollercoaster Ep #97– The Writer’s Chair: How to Build Magic Systems in Genre Fiction featuring AARON ROSENBERG, BETH CATO and SHERRI COOK WOOSLEY
“Headspace” reprint, CatsCast (only subscribers have access to full content)

#SFWAPro

Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

These Portuguese Sweet Rolls come together fast thanks to a bread machine. The resulting bread is sweet, flaky, and perfect to go with any meal–though as a born Central Californian, I have to recommend serving alongside tri-tip!

I grew up surrounded by a vibrant Portuguese community. That meant a lot of awesome food, like linguica on Me-N-Eds pizza, and rounds of sweet bread on the counter at Boston Pizza. We didn’t have a lot of money, so when we could grab that bread loaf, it was a real treat!

As with most any bread, these rolls are great to freeze and eat later. The fresher they are when you freeze them, the fresher they’ll still taste when you warm them up later!

PrintBready or Not Original: Portuguese Sweet Bread Rolls in the Bread MachineThe convenient sweet rolls are the perfect accompaniment for many meals!Course Bread, Side DishKeyword yeast breadServings 23 rollsAuthor Beth CatoEquipmentbread machine2 1/2-inch cutterrimmed baking sheetplastic wrapIngredients1 cup half & half1/2 cup water1/3 cup melted butter 80 ml1/2 cup white sugar2 large eggs1 1/2 teaspoons sea salt4 cups white bread flour plus more2 teaspoons instant dry yeast or bread machine yeastInstructionsPlace the half & half and water in a liquid measuring cup and gently warm in a microwave-safe cup in microwave to reach 100-110 degrees.Follow bread machine directions for loading ingredients into the bucket; for most, that means liquids first. Stir together the half & half, water, butter, and sugar. That should lower the temperature enough to make it safe to add the eggs (you don’t want them scrambled!); stir those in to break the yolks. Add the salt, flour, and yeast. Start the machine on the DOUGH cycle.Check on it once it starts mixing. If the mixture looks runny, add spoonfuls of flour until it comes together; if it’s too thick, add a touch of warm water. Let the cycle finish.Grease a rimmed baking sheet with nonstick spray or butter.Lightly flour a flat surface. Pat out the dough to be about 1/2-inch thick. Use cutter to slice dough into rounds; place rounds spaced out just a touch on the greased pan. Press dough scraps together as much as possible, and bring together into more rounds. Loosely cover baking sheet with plastic wrap and set in a warm place to rise for about 45 minutes.Near the end of the second rise, as the rolls begin to look puffy, preheat oven at 350-degrees. Discard plastic wrap.Bake rolls for 17 to 20 minutes, until they are golden across the top. Let cool a few minutes before pulling apart to enjoy.Rolls may be eaten fresh, or will keep in a sealed bag at room temperature for a day or two. They can also be frozen right after initially cooling, and thawed later for later enjoyment. They can be eaten at room temperature but are even better warmed up.OM NOM NOM!

Bready or Not Original: Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies! These are simple, delicious classic cookies, with warm spices inside and out.

These were among the last cookies I made in Arizona as I was frantically trying to use up my remaining butter and eggs. I thought I had everything figured out, and then I realized (after I made the dough) that I’d already packed up all of my rolling pins. Whoops. Therefore, I used good ol’ arm muscle to flatten the dough, and I ended up satisfied with how they turned out!

That said, don’t be like me. Make your life easier and use a rolling pin! You’ll get more consistent cookies, for sure.

PrintBready or Not Original: Pumpkin Spice Sugar CookiesThese are classic butter and spice cookies, crisp yet chewy, great for autumn or year-round.Course Dessert, SnackKeyword cookiesServings 55 cookiesAuthor Beth CatoEquipmentplastic wrapparchment paperRolling Pin2 1/2-inch round cookie cuttercooling rackIngredientsCookie dough1 cup unsalted butter (2 sticks) room temperature2 cups white sugar2 large eggs room temperature2 3/4 cups all-purpose flour2 Tablespoons pumpkin pie spiceTopping1/2 cup white sugar1/2 Tablespoon ground cinnamonInstructionsIn a large bowl, cream together butter and sugar until they are light and fluffy. Add the eggs. Gradually mix in the flour and pie spice. Roughly divide the dough in half, flattening each portion into a disc, and wrap in plastic wrap. Tuck into the fridge overnight.Let dough sit out about 20 minutes to warm up enough to roll out. Preheat oven at 350-degrees. Prepare a large cookie sheet with parchment paper. Place the topping ingredients in a bowl and stir to combine.On a lightly floured flat surface, roll out one disc of cookie dough to 1/4-inch thickness. Portion out using the cookie cutter. Press the top of each round into the topping mix and then set, spaced out, on prepared cookie sheet.Bake for 10 to 12 minutes, until cookies ae set. Let sit on sheet for a few minutes, then transfer to a cooling rack. Repeat process with remaining dough, reassembling scraps to create more cookies. Store cookies in a sealed container at room temperature.OM NOM NOM!

Bready or Not Original: Marble Swirl Bundt Cake

This Marble Swirl Bundt Cake is not only delicious but pretty, as it contains a light and dark swirl inside!

Spices are the prevalent flavor through the darker portions of the cake, with the pale portions plain and sweet in balance.

There are a lot of ingredients in this cake, though the assembly is straightforward. Save yourself some effort at baking time by combining the spice ingredients a day ahead!

PrintBready or Not Original: Marble Swirl Bundt CakeThis delicious bundt cake contains swirls of light and dark! The cake is soft and tender, perfect for a breakfast, brunch, or dessert.Course Breakfast, Dessert, SnackKeyword bundt cake, cake, mapleAuthor Beth CatoEquipmentlarge bundt cake pannonstick spray with flour or regular nonstick sprayIngredients2 2/3 cup all-purpose flour4 teaspoons baking powder1/2 teaspoon salt4 large eggs room temperature2 cups white sugar1 1/3 cup almond milk or regular milk1/2 cup unsalted butter melted1/3 cup canola oil1/4 cup maple syrup2 teaspoons instant espresso powder or unsweetened cocoa powder (sifted)2 teaspoons ground cinnamon1 teaspoon ground allspice1 teaspoons ground cloves1 teaspoon ground nutmegInstructionsMove rack to lower 1/3 of oven; set to preheat at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray, preferably a baking spray with flour.In a medium bowl, combine flour, baking powder, and salt. Set aside. In a big mixing bowl, place eggs, sugar, milk, butter, and oil, beating until creamy yellow. Gradually mix in the dry ingredients, but reserve the empty bowl to one side. Scrape the bowl of batter as needed, mixing until it is smooth.Measure out 3 cups of the batter into the reserved bowl. Add the maple syrup, espresso powder or cocoa, cinnamon, allspice, cloves, and nutmeg, whisking until smooth.Pour half the plain batter into the greased pan. Top with half the spiced batter, spreading to the sides. Draw a butter knife through the layers, swirling up and down and around. Pour the remaining batters into the pan, repeating the swirl process with the butter knife.Bake bundt cake for 45 to 50 minutes. The top should feel dry and the middle should pass the toothpick test. Let cool in pan for 1 hour, then carefully invert onto a cooling rack; if any chunks stick to the pan, try to nestle them back into place on the cake.Finish cooling. Slice into wedges. Store under a cake dome or otherwise wrapped; individual slices can also be wrapped in plastic.OM NOM NOM!

A THOUSAND RECIPES FOR REVENGE on sale in USA, UK, & AUS!

This is the last week to catch A Thousand Recipes for Revenge on sale across a chunk of the world. Amazon has the ebook marked down to:

$2.49 in America.99 GBP in the UK.99 AUD in Australia

I have no idea when it will be on sale again, so buy it while the price is good! Also, remember that the sequel, A Feast for Starving Stone, comes out in January. This would be a great time to preorder that as well.

[Note that the US Amazon link uses my affiliate information.]

#SFWAPro

Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

Ready for fall, even if only psychologically? These Chewy Apple-Cranberry Oatmeal Cookies are loaded with apple, cranberry, and walnut. They are autumn in a single bite!

I will always prefer chewy cookies over crisp ones, and these are especially chewy thanks to the apple pieces, dried cranberries, and walnut bits along with the oats. They are such a great combination!

I love using apple butter in this recipe because of the deeper flavor, but by all means, you can substitute applesauce. It’s certainly cheaper and easier to find. (Just to note, I have a great Crock Pot Apple Butter recipe on the old Live Journal if you want to make your own.)

PrintBready or Not Original: Chewy Apple-Cranberry Oatmeal CookiesThese chewy cookies are infused with autumnal flavors, but are great year-round!Course Dessert, SnackKeyword apple, apple butter, applesauce, cranberries, oats, walnutsServings 55Author Beth CatoEquipmentcookie sheetparchment paperteaspoon scoop or spoonIngredients1 baking apple such Granny Smith or Gala2 cups old-fashioned oats also called rolled oats1 cup all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon kosher salt1/4 teaspoon ground nutmeg1 cup brown sugar packed1/4 cup unsalted butter melted and cooled1/4 cup apple butter or applesauce1 large egg room temperature1/2 cup dried cranberries1/2 cup walnuts or pecans, choppedInstructionsPreheat oven at 35-degrees. Line cookie sheet with parchment paper. Peel apple and finely chop enough to fill 1/2 cup. This likely will not be an entire apple; eat and enjoy the rest.Mix together oats, flour, cinnamon, baking soda, salt, and nutmeg. In a separate bowl, combine the brown sugar, butter, apple butter, and egg. Gradually incorporate the contents of bowls. Fold in the chopped apple, cranberries, and walnuts.Use a teaspoon scoop or spoon to place dough, spaced on, on prepared cookie sheet. Bake for 10 to 12 minutes, until set but still soft. Let sit on cookie sheet on stove for a few minutes before transferring to a cooling rack. Continue to bake rest of dough.Store in a sealed container at room temperature.OM NOM NOM!

Bready or Not Original: Honey Ginger Blondies

These Honey Ginger Blondies are sweet and spicy-warm, the bars chewy and delightful.

Many years ago, back in January 2016, I posted a recipe for Honey Blondies. They were smooth and sweet. Quite excellent. Earlier this year, I resolved to rework the recipe because I needed to use up ingredients prior to moving.

It took me several bakes to get the balance right. I wanted the ginger present, warm and cozy. I wanted adequate chocolate to balance with the sweetness of the sugar and honey. The textures needed to be right, too–the interior smooth but for the chewy bits of candied ginger and softened chocolate.

The result is a delicious, unique recipe that is perfect year-round!

PrintBready or Not Original: Honey Ginger BlondiesThese bars are chewy with spicy-warm flavor to accompany the sweetness.Course Dessert, SnackKeyword bars, chocolate, gingerbreadAuthor Beth CatoEquipmentlarge saucepan9×13 panaluminum foilnonstick sprayIngredients1 cup unsalted butter 2 sticks2/3 cup honey1 1/2 cups brown sugar packed1 1/2 Tablespoons fresh ginger2 1/2 cups flour2 large eggs room temperature1 1/2 Tablespoons vanilla extract2 teaspoons coarse salt1 1/4 cup candied ginger chopped1 cup semisweet chocolate chipsInstructionsMelt butter and honey in a large saucepan. Stir in the brown sugar and fresh ginger. Remove from heat and set aside to cool for about 20 minutes.Since the contents are still likely a bit warm, add some of the flour and stir to cool things off. Mix in the eggs and vanilla extract followed by the rest of the flour and the salt. Mix until just combined, and let it continue to cool about 30 minutes.Preheat the oven to 350-degrees. Prepare a 9×13 pan by lining with foil and greasing with nonstick spray or butter. Fold the candied ginger and chocolate chips into the batter, then spread into the pan.Bake for about 30 minutes; the edges will just be turning brown. Let the blondies cool completely on a wire rack, speeding the process in the fridge, if desired. Use the foil to lift them out to cut into squares. Store in an airtight container.OM NOM NOM!

Bready or Not Original: Ultimate Double Chocolate Brownies

Brownies. There are probably infinite recipes for them. I probably have over a dozen on Bready or Not. These Ultimate Double Chocolate Brownies have all the classic elements, plus a little more.

That “little more” is Oreos. I suppose I could upgrade these to Triple Chocolate, but I suppose someone might debate if Oreos count as chocolate or just chocolate flavor. So let’s keep things simple.

The important thing is that these brownies are bursting with chocolate flavor. To increase that burst, add in some espresso powder (that enhances chocolate) and/or make these a day ahead of when they need to be served. Chocolate cakes and brownies often develop a deeper flavor after a day.

I used classic Oreos in this recipe, but add any kind you want, even those seasonal flavors. Heck, use minty ones and add mint extract. Use this recipe as a base for new deliciousness!

PrintBready or Not Original: Ultimate Double Chocolate BrowniesYou want soft brownies with a classic crackled top? This is the recipe for you! Loaded with chocolate and chocolate chips, the flavor and texture are amped up even more by crumbled Oreos. Baked this a day ahead of serving to increase the depth of the chocolate flavor.Course DessertCuisine AmericanKeyword brownies, chocolate, oreoAuthor Beth CatoEquipment13×9 panaluminum foilnonstick sprayIngredients3/4 cup baking cocoa sifted1/2 teaspoon baking soda2/3 cup unsalted butter room temperature and divided1/2 cup boiling water2 cups white sugar2 large eggs room temperature1 1/3 cups all-purpose flour1 teaspoon vanilla extract1/2 teaspoon salt3/4 teaspoon espresso powder optional10 Oreos coarsely chopped2 cups chocolate chips semisweet, milk, or dark, or a mixInstructionsPreheat oven at 350-degrees. Line a 13×9 pan with aluminum foil and apply nonstick spray.In a big bowl, combine the cocoa and baking soda with 1/3 cup of butter. Add the boiling water and stir to combine. Add the sugar, eggs, and remaining butter. Once that is consistent in color, add the flour, vanilla, salt, and espresso powder, if using.Fold in the Oreos and chocolate chips until they are distributed throughout.Pour batter into the prepared pan. Bake for 35 to 40 minutes, until the brownies are pulling away from the sides of the pan and the middle passes the toothpick test.Cool at room temperature, speeding the process in the fridge, if desired. Brownies will be denser and easier to cut if chilled. Use the foil to lift the brownies onto a cutting board to slice. Store in a sealed container at room temperature or in fridge.OM NOM NOM!

Bready or Not: Herb Butter Bread Mixed in the Bread Machine

I offer up another great bread recipe that starts with a bread machine. This Herb Butter Bread isn’t heavily herbaceous (though you can certainly modify that) but has a gentle flavor that lets the butter and bready goodness shine through.

For me, this is a special occasion bread to serve alongside a roast or steaks. This produced a large boule, so unless you have a crowd, there will be lots of leftovers.

Those leftovers are no problem because bread is just about one of the best things to freeze to preserve for later. I like to individually slice it before freezing so I can pull out the exact amount I want to thaw.

Modified from Making Artisan Bread in the Bread Machine by Michelle Anderson. [Affiliate link.]

PrintBready or Not: Herb Butter Bread Mixed in the Bread MachineThis bread round is lightly seasoned with herbs, which also add lovely speckles of green to the interior. This bread is great hot with butter but is also fantastic for savory sandwiches of all kinds, including grilled cheese! Modified from Making Artisan Bread in the Bread Machine.Course Bread, Side DishKeyword yeast breadAuthor Beth CatoEquipmentfood thermometerbread machinebaking sheetparchment paperplastic wrappastry brushIngredients1 cup milk or half & half (lukewarm, 100-110-degrees F)1 cup water (lukewarm, 100-110 degrees F)1/4 cup unsalted butter melted divided2 Tablespoons honey1 1/2 teaspoons sea salt4 cups bread flour plus more for work surface1/2 Tablespoon mix of dry herbs such as parsley oregano, and thyme1 1/2 teaspoons instant dry yeast or bread machine yeastcanola oil or olive oilInstructionsIn the bucket of a bread machine, add the milk, water, 3 Tablespoons of melted butter, honey, and salt. Follow up with the bread flour, herbs, and yeast. Start the Dough cycle.Prepare a baking sheet with parchment paper. Clean a section of counter or table and add a sprinkling of flour.When the Dough cycle is done, tip the dough onto the work surface and shape it into a ball by gathering the rougher dough beneath. Make the ball smooth and tight, creating surface tension. With the smooth portion on top, place the loaf in the center of the parchment. Lightly coat the dough with oil. Loosely cover with plastic wrap and let rise in a warm spot until doubled, about an hour. Near the end, start preheating the oven at 350-degrees.Score the top of the loaf three times in the direction. Bake the bread until it is golden brown and sounds hollow when tapped (don't burn yourself!), about 30 to 35 minutes. If desired, discreetly plunge a digital thermometer into the center of the loaf; it should be over 190-degrees. Melt the last tablespoon of butter and brush it over the top. The loaf may be huge, but will shrink some as it cools. Let it cool at least 30 minutes before slicing.This bread is good at room temperature but even better hot. It will keep for up to 2 days at room temperature, or slice and freeze it promptly to thaw for later enjoyment.OM NOM NOM!