Beth Cato's Blog, page 143
July 17, 2013
Bready or Not: Snickerdoodle Loaf Cake
My husband has worked an awful lot of night shift in the past year. One evening, I was really missing him. I knew when he came home in the morning, he'd probably skip eating. I got it in my head to make a treat for him--not something that made huge amounts like the normal batches of cookies he takes to work, but something special for him.
He loves snickerdoodle cookies, so I got it in my head to make him a little snickerdoodle loaf cake.
This cake is indeed little. It's not meant to feed a crowd. The cake is only about two inches high. This is pretty ideal if you want a special breakfast or dessert for two or three people. Leftovers keep great in a bit of plastic wrap.
I've made it two ways, using cake flour and using homemade cake flour. There was absolutely no difference between the two. You can also tweak the spice mix to your preference. I love cardamom so I added that in, but you could also give this more of a chai or gingerbread zing, if you so desire.
Or you can just enjoy it in all its snickerdoodly goodness. That's fine, too.
Snickerdoodle Loaf Cake
modified from Tutti Dolci
Snickerdoodle Loaf Cake
1 cup cake flour*
[*Make your own cake flour: combine 2 tablespoons cornstarch with scant 1-cup of flour; sift together.]
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup low-fat buttermilk
2 Tbsp sour cream OR plain fat-free yogurt
2 Tbsp unsalted butter, at room temperature
1/3 cup sugar
1/8 teaspoon cream of tartar
1 tsp vanilla extract
1 large egg, room temperature
Swirl & Topping
1.5 Tbsp sugar
1 heaping teaspoon cinnamon
1/2 teaspoon cardamom (optional)
1) Preheat oven to 350°F and line an 8 x 4-inch loaf pan with parchment paper, leaving some sticking out to act like handles. Spray paper with Pam or other nonstick spray.
2) Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3) Beat butter, sugar, cream of tartar, and vanilla in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add egg, beating until combined, then the buttermilk and sour cream/yogurt. Slowly add the flour mixture.
4) Whisk sugar and cinnamon together in a small bowl. Pour half the batter into prepared pan; sprinkle with half the cinnamon-sugar mixture. Use a small spatula to swirl the layers together. Spoon in remaining batter and smooth top with an offset spatula; sprinkle with remaining cinnamon-sugar-spices.
5) Bake for 30 minutes, until a toothpick inserted in the center comes out clean and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes. Lift out cake by parchment paper and cool completely on wire rack. Store leftovers in an airtight container at room temperature up to 2 days, if it lasts that long.
OM NOM NOM.
He loves snickerdoodle cookies, so I got it in my head to make him a little snickerdoodle loaf cake.
This cake is indeed little. It's not meant to feed a crowd. The cake is only about two inches high. This is pretty ideal if you want a special breakfast or dessert for two or three people. Leftovers keep great in a bit of plastic wrap.
I've made it two ways, using cake flour and using homemade cake flour. There was absolutely no difference between the two. You can also tweak the spice mix to your preference. I love cardamom so I added that in, but you could also give this more of a chai or gingerbread zing, if you so desire.
Or you can just enjoy it in all its snickerdoodly goodness. That's fine, too.
Snickerdoodle Loaf Cake
modified from Tutti Dolci
Snickerdoodle Loaf Cake
1 cup cake flour*
[*Make your own cake flour: combine 2 tablespoons cornstarch with scant 1-cup of flour; sift together.]
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup low-fat buttermilk
2 Tbsp sour cream OR plain fat-free yogurt
2 Tbsp unsalted butter, at room temperature
1/3 cup sugar
1/8 teaspoon cream of tartar
1 tsp vanilla extract
1 large egg, room temperature
Swirl & Topping
1.5 Tbsp sugar
1 heaping teaspoon cinnamon
1/2 teaspoon cardamom (optional)
1) Preheat oven to 350°F and line an 8 x 4-inch loaf pan with parchment paper, leaving some sticking out to act like handles. Spray paper with Pam or other nonstick spray.
2) Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3) Beat butter, sugar, cream of tartar, and vanilla in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add egg, beating until combined, then the buttermilk and sour cream/yogurt. Slowly add the flour mixture.
4) Whisk sugar and cinnamon together in a small bowl. Pour half the batter into prepared pan; sprinkle with half the cinnamon-sugar mixture. Use a small spatula to swirl the layers together. Spoon in remaining batter and smooth top with an offset spatula; sprinkle with remaining cinnamon-sugar-spices.
5) Bake for 30 minutes, until a toothpick inserted in the center comes out clean and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes. Lift out cake by parchment paper and cool completely on wire rack. Store leftovers in an airtight container at room temperature up to 2 days, if it lasts that long.
OM NOM NOM.
July 16, 2013
Um. Yeah. I have a book deal.
I've been anxiously waiting for the go ahead from my agent to make this all public, but since I had a friend tweet me a congratulations, I figure it's all official and out there.
Beth Cato's THE CLOCKWORK DAGGER, the first in a steampunk series about a healer whose tremendous powers sweep her into a world of palace intrigue, covert military operations, and the mysterious order of spies called the Clockwork Daggers, to Diana Gill at Voyager, in a two-book deal, by Rebecca Strauss at DeFiore and Company.
So... uh. Yeah.
Beth Cato's THE CLOCKWORK DAGGER, the first in a steampunk series about a healer whose tremendous powers sweep her into a world of palace intrigue, covert military operations, and the mysterious order of spies called the Clockwork Daggers, to Diana Gill at Voyager, in a two-book deal, by Rebecca Strauss at DeFiore and Company.
So... uh. Yeah.
July 14, 2013
Sunday Quote gives Stephen King an "Amen" for this quote
"I hated school. I don’t trust anybody who looks back on the years from 14 to 18 with any enjoyment. If you liked being a teenager, there’s something really wrong with you." ~ Stephen King
July 12, 2013
Million Writers Award Nominations
It's that time of year! The 2013 Million Writers Award is open for nomination. A person can nominate one worthy story, as long as it meets certain criteria, including: 1) it must be over 1,000 words, 2) first published online in 2012, 3) must have been selected by an editor (i.e. no self-published works).
The full rules can be found here. Nominations can be submitted here.
Most of my publicly available stories are flash fiction, but I do have two that are eligible:
- "Blue Tag Sale," Buzzy Mag
- "Cartographer's Ink," Daily Science Fiction
Thank you!
The full rules can be found here. Nominations can be submitted here.
Most of my publicly available stories are flash fiction, but I do have two that are eligible:
- "Blue Tag Sale," Buzzy Mag
- "Cartographer's Ink," Daily Science Fiction
Thank you!
July 10, 2013
Bready or Not: Lemony Raisin Bars
I have a clipped recipe backlog. See, I'm always finding new nifty recipes online and adding them to my Pinterest--sometimes I might adds dozens in a day. But I also have recipes I've clipped from catalogs, magazines, or newspapers, plus a good stack of cookbooks.
The problem with Pinterest sometimes is that the recipes are so convenient, and often in-my-face as others share the link over and over again, that I go with the temptation to try those recipes first.
Last year I went through a major recipe organization effort. I started a binder of tried-and-true recipes, recycled recipes I know I'd never make again, and set up boxes of clipped recipes I need to try. To my shame, some of them have been clipped for over ten years. I'm now making an effort to go through that box every few weeks to find new things to try.
This is one of those recipes. By the Safeway information, I know it came from some store promotional magazine, but I don't know when.
Curse you and your temptation, Pinterest, for making me wait so long to try this recipe!
This is a really good one, the sort that works well as a sweet snack or a breakfast bar. The lemon flavor is light, and the combination of oatmeal-cake and raisins creates a luscious, chewy layers. If you're not a raisin fan, I imagine that other dried, chopped fruits would work just as well here. If you dislike walnuts, substitute another type of nut, because the recipe really needs that extra volume and nutty crunch.
Don't let this recipe wallow on your Pinterest or in a recipe box. Give it a try ASAP.
Lemony Raisin Bars
from a Safeway recipe booklet, date unknown
Raisin layer:
2 cups natural raisins (I used golden)
1 can (14 ounce) sweetened condensed milk
zest and juice of 1-2 lemons
Cake layers:
1 cup (2 sticks) butter or margarine, room temperature
1 1/3 cups packed brown sugar
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled/old-fashioned oats
1 cup chopped walnuts
Directions:
1) In a saucepan, combine raisins, sweetened condensed milk, and lemon juice and zest. Cook and stir over medium heat until it just starts to bubble. Mixture will be very thick. Set aside to cool a little.
2) Preheat oven to 375-degrees. Grease a 9 x 13 pan.
3) For the cake layers, in a bowl combine the butter, brown sugar, and vanilla. After that's mixed, add the flour, baking soda, and salt. Finally, mix in the oats and walnuts.
4) Reserve two cups of the cake mixture for the topping.
5) Press the remaining oat mix into the prepared pan. Spread the raisin layer on top to within about 1/2 inch of the edges. Sprinkle the reserved two cups on top and press down lightly.
6) Bake for 22-27 minutes, or until the top is golden brown. Let cool, then slice. Bars may be more cohesive if stored in the fridge.
OM NOM NOM.
The problem with Pinterest sometimes is that the recipes are so convenient, and often in-my-face as others share the link over and over again, that I go with the temptation to try those recipes first.
Last year I went through a major recipe organization effort. I started a binder of tried-and-true recipes, recycled recipes I know I'd never make again, and set up boxes of clipped recipes I need to try. To my shame, some of them have been clipped for over ten years. I'm now making an effort to go through that box every few weeks to find new things to try.
This is one of those recipes. By the Safeway information, I know it came from some store promotional magazine, but I don't know when.
Curse you and your temptation, Pinterest, for making me wait so long to try this recipe!
This is a really good one, the sort that works well as a sweet snack or a breakfast bar. The lemon flavor is light, and the combination of oatmeal-cake and raisins creates a luscious, chewy layers. If you're not a raisin fan, I imagine that other dried, chopped fruits would work just as well here. If you dislike walnuts, substitute another type of nut, because the recipe really needs that extra volume and nutty crunch.
Don't let this recipe wallow on your Pinterest or in a recipe box. Give it a try ASAP.
Lemony Raisin Bars
from a Safeway recipe booklet, date unknown
Raisin layer:
2 cups natural raisins (I used golden)
1 can (14 ounce) sweetened condensed milk
zest and juice of 1-2 lemons
Cake layers:
1 cup (2 sticks) butter or margarine, room temperature
1 1/3 cups packed brown sugar
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled/old-fashioned oats
1 cup chopped walnuts
Directions:
1) In a saucepan, combine raisins, sweetened condensed milk, and lemon juice and zest. Cook and stir over medium heat until it just starts to bubble. Mixture will be very thick. Set aside to cool a little.
2) Preheat oven to 375-degrees. Grease a 9 x 13 pan.
3) For the cake layers, in a bowl combine the butter, brown sugar, and vanilla. After that's mixed, add the flour, baking soda, and salt. Finally, mix in the oats and walnuts.
4) Reserve two cups of the cake mixture for the topping.
5) Press the remaining oat mix into the prepared pan. Spread the raisin layer on top to within about 1/2 inch of the edges. Sprinkle the reserved two cups on top and press down lightly.
6) Bake for 22-27 minutes, or until the top is golden brown. Let cool, then slice. Bars may be more cohesive if stored in the fridge.
OM NOM NOM.
July 8, 2013
"July Dawn, Phoenix" over at Every Day Poets
I have a new poem up over at Every Day Poets: "July Dawn, Phoenix."
It was weird to read this poem again after not looking at it for a few months. I can walk outside here in the mornings right now and live this poem. Our low temperatures at night hover around 90 degrees. The monsoon season has arrived, so often it's humid and the cicadas can buzz loudly at times. However, in the wee hours of the morning when few cars are out, those air conditioners roar in surround sound.
Six years here, and I never quite get used it.
It was weird to read this poem again after not looking at it for a few months. I can walk outside here in the mornings right now and live this poem. Our low temperatures at night hover around 90 degrees. The monsoon season has arrived, so often it's humid and the cicadas can buzz loudly at times. However, in the wee hours of the morning when few cars are out, those air conditioners roar in surround sound.
Six years here, and I never quite get used it.
July 7, 2013
Sunday Quote is in disbelief that it is July
"Reading is not interactive with a set of rules or options, as games are; reading is actual collaboration with the writer's mind. No wonder not everyone is up to it." ~Ursula K. Le Guin
July 5, 2013
Clones, Fairies, & Monsters in the Closet
I'm happy to announce that my story "A Library of the Living" is in the new release Clones, Fairies, & Monsters in the Closet: An Anthology of Queer Fiction and Poetry. It covers the full range of genres--mystery, science fiction, horror, romance, fantasy, and superhero--all along the LGBT theme. My story is one of post-apocalyptic survival.
The book is available in print and ebook for Kindle.
The book is available in print and ebook for Kindle.
July 3, 2013
Bready or Not: No-Bake Fudgy Oreo Bites
It's Independence Day tomorrow. It's hot out. Do you want a super-fast no-bake recipe that creates something that's like fudge, but not fudge?
Come on. Say yes, and keep scrolling down.
I have a weakness for fudge. A few months ago, I tried a cookbook recipe for cookie dough fudge that I was really super-excited about. The result? Eh. Too sugary sweet. Not enough cookie dough flavor.
Then I found this recipe.
This is a cookie dough fudge that involves no cookie dough or candy thermometers or hassle. It's super-easy, and the taste? THE TASTE. Heavenly. Perfection. And if you tell people what's in it, they'll be stunned when you say the secret is pulverized Golden Oreos.
Pardon me while I mop up my drool.
(Do you want a gluten-free version? Check this out!)
No-Bake Fudgy Oreo Bites
from Cookies and Cups
Ingredients
2 1/2 cups crushed vanilla sandwich cookies (30 cookies)
1 (14 oz) can sweetened condensed milk
10 oz chopped white chocolate
1/2 cup semi-sweet or milk chocolate chips
1/2 cup chocolate chips for garnish
Instructions
1) Line 9x9 baking dish with foil, making sure to overlap the sides to create handles for easy removal later. Coat foil with cooking spray.
2)Crush sandwich cookies in gallon bag or a food processor. No chunks allowed.
3) In a medium saucepan, combine chopped white chocolate and sweetened condensed milk. Over low heat melt together stirring frequently.
4) In a large bowl, stir together the cookie crumbs and melted white chocolate mixture until evenly incorporated. Let sit for 5 minutes to cool slightly before stirring in 1/2 cup semi-sweet chocolate chips.
5) Press evenly into prepared pan.
6) Sprinkle more mini chips on top and gently press into cookie mixture.
7) Chill for approximately 30 minutes until firm and cut into squares. Try not to eat them all.
OM NOM NOM.
Come on. Say yes, and keep scrolling down.
I have a weakness for fudge. A few months ago, I tried a cookbook recipe for cookie dough fudge that I was really super-excited about. The result? Eh. Too sugary sweet. Not enough cookie dough flavor.
Then I found this recipe.
This is a cookie dough fudge that involves no cookie dough or candy thermometers or hassle. It's super-easy, and the taste? THE TASTE. Heavenly. Perfection. And if you tell people what's in it, they'll be stunned when you say the secret is pulverized Golden Oreos.
Pardon me while I mop up my drool.
(Do you want a gluten-free version? Check this out!)
No-Bake Fudgy Oreo Bites
from Cookies and Cups
Ingredients
2 1/2 cups crushed vanilla sandwich cookies (30 cookies)
1 (14 oz) can sweetened condensed milk
10 oz chopped white chocolate
1/2 cup semi-sweet or milk chocolate chips
1/2 cup chocolate chips for garnish
Instructions
1) Line 9x9 baking dish with foil, making sure to overlap the sides to create handles for easy removal later. Coat foil with cooking spray.
2)Crush sandwich cookies in gallon bag or a food processor. No chunks allowed.
3) In a medium saucepan, combine chopped white chocolate and sweetened condensed milk. Over low heat melt together stirring frequently.
4) In a large bowl, stir together the cookie crumbs and melted white chocolate mixture until evenly incorporated. Let sit for 5 minutes to cool slightly before stirring in 1/2 cup semi-sweet chocolate chips.
5) Press evenly into prepared pan.
6) Sprinkle more mini chips on top and gently press into cookie mixture.
7) Chill for approximately 30 minutes until firm and cut into squares. Try not to eat them all.
OM NOM NOM.
June 30, 2013
Sunday Quote finds life very confusing
"Writing the last page of the first draft is the most enjoyable moment in writing. It's one of the most enjoyable moments in life, period." ~Nicholas Sparks
