Beth Cato's Blog, page 18

Bready or Not: Chocolate Gingerbread Cookies

These Chocolate Gingerbread Cookies are a fantastic holiday treat. They truly do taste like gingerbread and chocolate together, a great combo if ever there was one.

These are made even better by the crunchy outer coating of Swedish pearl sugar, too. If you haven’t baked with it before, you’re in for a treat, This stuff is great on cookies and also pastries. You can find it on Amazon. [affiliate link]

The end result is a cookie that is firm to hold, but soft and chewy to bite into, with the sugar crunching pleasantly between the teeth.

Need other recipes with Swedish pearl sugar? I can help!

Swedish Cinnamon Rolls in the Bread Machine

Pearl Sugar Ginger Cookies

Jam and Cream Brioche Tart

PrintBready or Not: Chocolate Gingerbread CookiesThese soft, chewy cookies are imbued with strong flavors of gingerbread and chocolate, a perfect combination! The Swedish pearl sugar on top adds a complementary crunch. Makes 40 cookies with a teaspoon scoop. Modified from King Arthur Flour.Course Dessert, SnackKeyword chocolate, cookies, gingerbread, swedish pearl sugarAuthor Beth CatoEquipmentbaking sheetparchment paperteaspoon scoopIngredients1 3/4 cups all-purpose flour1 teaspoon baking soda2 teaspoons ground ginger1 teaspoon ground cinnamon1/4 teaspoon cloves1/4 teaspoon nutmeg1/2 teaspoon salt1 Tablespoon baking cocoa or Dutch-process cocoa, sifted1/2 cup unsalted butter (1 cube) room temperature1/2 cup brown sugar packed1/2 cup molasses1 cup semisweet chocolate chips7 Tablespoons Swedish pearl sugarInstructionsPreheat oven at 325-degrees. Line baking sheet with parchment paper.Stir together flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt, and cocoa. Set aside.In a mixing bowl, beat the butter and brown sugar until they are light and creamy. Add molasses. Gradually mix in the dry ingredients. Fold in the chocolate chips.Measure the pearl sugar into a bowl. Use a scoop or spoon to create balls of dough. Roll them in the pearl sugar and then set spaced out on pan.Bake for 7 to 10 minutes. Let sit on pan for 10 minutes, then transfer to a cooling rack.Store in a sealed container at room temperature.OM NOM NOM!

“The Bookstore” won the long form Rhysling Award!

Wow. This was a shock. My poem “The Bookstore,” originally published in NewMyths #56/57, was recently announced as the winner of the long poem Rhysling Award. You can read the poem here.

This is a fictional autobiographical piece. I wrote it soon after my grandma died. I couldn’t go to the funeral. This poem imagines my visit to a very special bookstore, but many of the details throughout are true to my life. I wrote this in a single sitting, and it was an exercise of grief. That makes this level of recognition all the more extraordinary.

#SFWAPro

Bready or Not: Peppermint Truffle Bars

These Peppermint Truffle Bars are loaded with peppermint flavor, perfect for the holiday season or year-round!

If you like chocolate peppermint (or know someone who does), this is the recipe for you. A shortbread base is topped with a dense layer of soft chocolaty goodness infused with peppermint extract.

As with many chocolate recipes, this one has a deeper flavor if you make it a day ahead. Build that info your baking plans.

To make for neat bars, I cut off the edges. These are not to be wasted, of course–set them aside for select people to enjoy, and present the neatly-edged bars to a more discriminating audience.

Modified from Best Holiday Recipes from Taste of Home 2011.

PrintBready or Not: Peppermint Truffle BarsThese Peppermint Truffle Bars are loaded with peppermint flavor, perfect for the holiday season or year-round! Modified from Best Holiday Recipes from Taste of Home 2011.Course Dessert, SnackKeyword bars, chocolate, mintAuthor Beth CatoEquipment9×13 pannonstick spraywax paperheavy glassIngredientsBottom crust3/4 cup unsalted butter cold and cubed (1 1/2 sticks butter)1 1/2 cups all-purpose flour3/4 cup confectioners’ sugar1/4 teaspoon salt1/2 teaspoon vanilla extractChocolate layer16 ounces semisweet chocolate chips or chopped chocolate3/4 cup milk or half & half1/2 cup unsalted butter cubed4 large eggs room temperature2/3 cup white sugar1 teaspoon peppermint extractInstructionsLine a 13×9 baking pan with foil and apply nonstick spray. Preheat oven at 325-degrees.In a large bowl, combine the flour, confectioners’ sugar, and salt. Add vanilla. Dice in the butter. Mix ingredients until the butter resembles fine crumbs. Distribute into prepared pan. Use a piece of waxed paper and a heavy glass to compress the dough into a firm layer.Bake for 20 to 25 minutes, until the edges are lightly brown. In the meantime, start mixing the top layer.In a large pot, combine the semisweet chocolate, milk, and butter and cook on low heat until the mixture is smooth. Remove from heat and let cool for a bit.In a large bowl, beat eggs and white sugar until it is smooth and thick. Add the peppermint extract and the chocolate mixture. Beat until incorporated and smooth. Pour over the bottom crust.Bake for 30 to 35 minutes until the middle is set and passes the toothpick test. Cool in pan on a rack, then place in fridge to set for several hours or overnight.Use foil to lift contents onto a cutting board. Slice into bars. Store in sealed container or individually wrapped in the fridge.OM NOM NOM!

Book cover reveal: A Thousand Recipes for Revenge

Ta-da!

A Thousand Recipes for Revenge, to be released June 13, 2023! Available for preorder now.

Note that some of the links below are affiliate links.

Amazon: paperback | kindle | audio CD | audibleBarnes & Noble: paperback | audio mP3 on CD | audio CDBookshop: paperbackBooks-a-million: paperback | audio mP3 on CD | audio CD

If you want to find these links (and more, as I add them), the book does have its own permanent page on BethCato.com. That can be found through the top menu.

#SFWAPro

Giftmas 2022: Fundraiser for the Edmonton Food Bank

I’m taking part in Giftmas again this year, an annual effort coordinated by Rhonda Parrish for the benefit of the Edmonton Food Bank. I don’t need to state the reasons why helping food banks is very important right now. We need to help each other out. A few bucks will help fill bellies and add warmth to the world through kindness. If you’re American like me, your dollars will deliver extra bang with each buck, too. This year our goal is $1,000 and if we reach it that will provide 3,000 meals to help make the season bright.

Please donate.

The Giftmas theme this time around is A Light in the Darkness.

Hi. I deal with chronic depression and anxiety. I know darkness. I know doubt. I’m agoraphobic. I already know this next year will be an incredibly hard one for me.

I’m thankful for what I have, though. That includes this big orange goof.

Finn is a trickster god in feline form. He loves everybody. He thinks laps were made for him, and he curls up there in a perfect Finnamon Roll. He is why we can’t leave out plastic bags or hang fake pine boughs along the stairs. If a bed is being made, he wants the sheets and blankets to land over him, creating a cozy Finn cave. I don’t know how he doesn’t suffocate.

Then there’s Luke. My thicc boi. He’s a cannonball in tabby skin. He fell in love with me in the shelter and considers me his human. He’s usually sleeping near my computer. If I go out shopping or need to cook, his anxiety flare up, and he gets frantic until I’m back at my computer–where he’ll then roll and purr and drool for 10 minutes until he tires himself out again.

These guys are my lights. I love them so much.

You can be someone else’s light, too. Again, please donate to the Edmonton Food Bank if you can, or to a local shelter in need. Remember that animal shelters often need donations of blankets, food, and litter as well.

Thank you.

Bready or Not: Maple-Walnut Cookies

It’s been too long since I featured a maple recipe. Let’s finish off November with Maple-Walnut Cookies!

The texture of these cookies is pillowy and light. Overall, they are soft and chewy, though the bottom is crisp thanks to the pan, while the turbinado sugar creates a crust on top.

Walnut and maple are such a great combination. Here, the walnut half crowns each cookie and not only adds great flavor and texture, but they just plain look lovely.

PrintBready or Not: Maple-Walnut CookiesThese pillowy cookies sparkle thanks to their sugary crowns, the maple and nutty flavors perfection together.Course Dessert, SnackCuisine AmericanKeyword cookies, maple, walnutsAuthor Beth CatoEquipmentparchment papertablespoon scoopIngredients2 1/2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup unsalted butter (1 stick) room temperature2/3 cup brown sugar packed1/2 cup pure maple syrup1 large egg1 teaspoon vanilla extract1/2 teaspoon maple flavor1/2 cup turbinado sugar3/4 cup walnut halvesInstructionsCombine the flour, baking soda, and salt in a small bowl. Set aside.In a large bowl, beat butter and brown sugar on medium-high until light and fluffy, about 3 minutes. Mix in maple syrup, egg, vanilla, and maple flavor. The ingredients may look curdled.Gradually add in the dry ingredients, scraping the bottom of the large bowl a few times. Chill bowl in fridge for about 30 minutes to reduce stickiness.Preheat oven at 350-degrees. Line a baking sheet with parchment paper. Measure out the turbinado sugar in a small bowl.Roll tablespoon-sized balls of dough in the turbinado sugar. Set spaced out on baking sheet. Press a walnut half into the top of each round.Bake for 12 to 14 minutes. Cookies should be set but still soft. Let rest on sheet for 10 minutes before transitioning to a cooling rack.Store in a sealed container at room temperature.OM NOM NOM!

Bready or Not Original: Gingerbread Brownies

These Gingerbread Brownies are the perfect holiday season treat–or make them year-round, because they are just that good.

These are soft, moist, and dense in texture. The chocolate flavor hits the tongue first, followed by the pleasant warmth of ginger. The combination is fantastic.

If you want to aim for an especially nice presentation, cut off the very edge of the brownies all the way around, then slice the interior into nice squares or rectangles.

Unfortunately, someone has to eat those leftover edge pieces. Oh, darn.

PrintBready or Not Original: Gingerbread BrowniesThese gingerbread brownies are soft and delicious, the best parts of two fabulous treats combined into one.Course Dessert, SnackCuisine AmericanKeyword bars, brownies, gingerbreadAuthor Beth CatoEquipment9×13 panaluminum foilIngredients1 1/2 cups all-purpose flour1/4 cup Dutch-processed cocoa powder sifted1/2 teaspoon salt1/2 teaspoon baking powder1/4 teaspoon baking soda4 ounces semisweet chocolate chopped or in chips8 Tablespoons unsalted butter 1 stick1 Tablespoon ground ginger1 cup brown sugar packed2 large eggs room temperature1/3 cup unsulphured molassesInstructionsPreheat oven at 325-degrees. Line 9×13 pan with foil and apply nonstick spray or butter to grease bottom and sides.In a medium bowl, stir together flour, cocoa, salt, baking powder, and baking soda. Set aside.In a microwave-safe bowl in the microwave or on the stovetop in a pot, melt together the chocolate and the butter. Stir in the ginger. Let set to cool for ten minutes, then stir again.In a large mixing bowl, beat together brown sugar, eggs, and molasses. Mix in the chocolate. Stir in the dry ingredients until just combined. Pour batter into the prepared pan and even out.Bake for 24 to 28 minutes. The middle should pass the toothpick test.Let bars cool for several hours, speeding the process in the fridge if desired. Use the foil to lift the contents onto a cutting board for easy slicing. Store in a sealed container.OM NOM NOM!

Bready or Not Original: Cherry Almond Bars

These Cherry Almond Bars are fast to make and are a delicious, seasonally-colorful treat.

This recipe is a great way to use up fruit cake mix in a way that does NOT involve fruit cake. Here, I used a combination of red and green cherries with pineapple bits, but you could use all kinds of mixes.

The crust here is both chewy and crisp. The top is sheer candy, really, which goes so well with the pastry base.

This is a great treat for a cookie exchange or to set out on a holiday display!

PrintBready or Not Original: Cherry Almond BarsFruit cake filling isn’t just for fruit cake! Use it to make these beautifully-colorful thin, crispy bars that are perfect for holiday trays.Course Dessert, SnackAuthor Beth CatoEquipmentjelly roll pan (15x10x1-inches)aluminum foilIngredients2 cups all-purpose flour1/2 cup brown sugar packed1 cup unsalted butter cold1 cup golden raisins8 ounces fruit cake mix chopped1 cup sliced almonds14 ounces sweetened condensed milkInstructionsPreheat oven at 325-degres. Line jelly roll pan with a wide strip of aluminum foil. Add nonstick spray all over.In a large bowl, combine flour and brown sugar. Cut in the butter and mash until it is crumbly. Press the mix into the prepared pan. Bake for about 18 minutes, until browned.In the same bowl, place the raisins, fruit cake filling, almonds, and sweetened condensed milk. Stir to coat everything. Dollop the mix all over the crust; it’s too thick to spread, so distribute as evenly as possible. Bake for 25 to 30 minutes, until golden brown.Let cool at least an hour. Slice into bars. Store in a sealed container.OM NOM NOM!

Bready or Not: Gingerbread Bundt Cake

Why choose between gingerbread and a cake? With this Gingerbread Bundt Cake, you get both at once!

This is everything you’d look for in gingerbread, too. Loads of spices. A nice warm zing in the mouth. Sweetness to enhance everything else.

I should add, this is especially good for people like me who want SOFT gingerbread. The crispy kind has its uses in architectural structures or for decorated cookies, but I’d rather eat soft gingerbread.

Modified from Bake from Scratch November/December 2021.

PrintBready or Not: Gingerbread Bundt CakeThis big, beautiful bundt is everything you’d look for in a scrumptious soft gingerbread bar, only in cake form. This is an occasion to bring out your fanciest pan (and grease it well), as this would make a wonderful presentation piece for a holiday gathering! Modified from Bake from Scratch November/December 2021.Course Breakfast, Dessert, SnackKeyword bundt cake, gingerbreadAuthor Beth CatoEquipmentlarge bundt panbaking spray with flourIngredientsCake1 1/2 cups unsalted butter (3 sticks) room temperature2 cups brown sugar packed6 large eggs room temperature1/3 cup unsulphured molasses2 teaspoons vanilla extract3 cups all-purpose flour1 1/2 Tablespoons ground ginger1 Tablespoon ground cinnamon1 Tablespoon ground nutmeg1 teaspoon kosher salt1 teaspoon ground cloves1 teaspoon ground allspice1/2 teaspoon baking powder1 cup milk or half & half, room temperatureGlaze3 cups confectioners’ sugar1/3 cup milk or half & half2 1/2 Tablespoons light corn syrup1 1/2 teaspoons vanilla bean paste1/2 teaspoon kosher saltInstructionsPreheat oven at 350-degrees. In a mixer, beat together butter and brown sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating after each addition. Add molasses and vanilla, scraping bowl as needed.In a separate large bowl, stir together flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, and baking powder.Gradually add the dry ingredients to the butter mix alternatively with the milk. Batter may look broken at some points, but keep mixing things in and it’ll come together again.Generously apply nonstick spray with flour to the interior of the bundt pan. Pour batter inside and even it out. Tap the pan on the counter a few times to knock bubbles out.Bake until golden brown on top, about 1 hour. A digital thermometer plunged into the middle should read over 200-degrees. Let cake cool in pan for about 20 minutes, then invert it onto a rack to cool completely.Trim the bottom of the cake, if desired, to make it flat and even (saving those remnants to nibble on, of course). Put cake on serving platter. Combine glaze ingredients. Slowly spoon over the cake to totally cover the surface. If desired, spoon up what drips off and reapply to cake a few more times, coating surface generously.Let glaze set at room temperature or in the fridge. Slice and enjoy!OM NOM NOM!

Bready or Not Original: Pumpkin Cake Cookies

It’s November, and that means it’s pumpkin time! This Pumpkin Cake Cookies recipe is fast and delicious.

Cake mix is a fantastic shortcut ingredient. Don’t snub it. Doctor it, make it your own. I used Aldi’s yellow cake mix here, and it turned out great!

These cookies bake up light and fluffy, the walnuts providing a nice crunch. The pumpkin comes through with flavor and color.

PrintBready or Nor Original: Pumpkin Cake CookiesNeed pumpkin cookies in a hurry? Here’s your go-to recipe. Doctored cake mix is the shortcut to tasty, seasonal treats! Makes about 36 tablespoon-sized cookies.Course Dessert, SnackCuisine AmericanKeyword cake mix, pumpkinAuthor Beth CatoEquipmentparchment paperIngredients15 ounces pumpkin puree can1 large egg room temperature2 Tablespoons vegetable oil1 box yellow cake mix1/2 cup rolled oats also called old fashioned oats2 1/2 teaspoons pumpkin spice mix1 cup walnuts chopped1/2 cup dried cranberriesturbinado sugar optionalInstructionsPreheat oven at 350-degrees. Line a baking sheet with parchment.In a large bowl, combine the pumpkin, egg, and oil. Mix in the cake mix, pressing out any clumps. Add oats, pumpkin spice, walnuts, and cranberries, mixing until combined. Dough will be sticky. Use a spoon to form balls of dough to space out on baking sheet. If desired, sprinkle some turbinado sugar on each cookie.Bake for 10 to 12 minutes, until set. Move to cool on a rack. Store in a sealed container with waxed paper between the stacked layers.OM NOM NOM!