Beth Cato's Blog, page 21

Bready or Not Original: Quick German Chocolate Cake Bars

Don’t scoff at cake mix. These Quick German Chocolate Cake Bars are so tasty, no one will guess that a box mix was involved.

I love from-scratch baked goodies, but cake mix has its uses, especially when there is a time crunch. The ‘chemical’ flavor of these mixes can be eliminated with some simple doctoring techniques.

I created this recipe because my husband had a co-worker who requested German Chocolate Cake. There was no way an actual cake was going to be easily ported to his work, and since 2020, I’ve been individually packaging all the goodies that he takes.

That meant a bar recipe was the way to go. The use of cake mix was a necessity as I had little time for fiddly recipes that week. I needed something I could throw together, fast.

These things turned out to be delicious with a great mix of textures from the cakey base to the chewy coconut to the soft chocolate chips on top.. The bars were quite cohesive and stayed together well when sliced and individually wrapped, too!

PrintBready or Not Original: Quick German Chocolate Cake BarsDo you need a fast-to-make German Chocolate Cake, and one that’s portable without a fuss? Then this recipe is for you! No one will be able to tell this is a doctored cake mix.Course DessertCuisine AmericanKeyword cake, cake mix, chocolate, coconutAuthor Beth CatoEquipment9×13 panaluminum foilIngredientscrust15 ounce German Chocolate Cake Mix such as Betty Crocker brand1/2 teaspoon espresso powder optional1/2 cup unsalted butter 1 stick, melted1 large egg room temperaturefilling14 ounce sweetened condensed milk1 teaspoon vanilla extract1 large egg room temperature1 cup pecan pieces1 cup unsweetened coconut either shredded or flaked1/2 cup milk chocolate chipsInstructionsPreheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.In a big bowl, mix together the cake mix, espresso powder (if using), butter, and egg. Press the dough into the bottom of the pan and even out. Bake for 7 minutes. While that’s cooking, prepare the filling.In the same big bowl (no need to wash it), mix together the sweetened condensed mix, vanilla, egg, pecans, and coconut. Once the crust’s first bake is done, bring it out of the oven. Pour the filling over it and even out. Sprinkle chocolate chips on top.Bake for an additional 24 to 30 minutes, until the top is golden brown. Remove from oven and cool completely, speeding the process in the fridge, if desired. Use foil to lift bars onto a cutting board to divide into slices. Store covered or individually wrapped at room temperature.OM NOM NOM!

Bready or Not: Dutch Butter Cake (Boterkoek)

If you want a cake that is simple yet indulgent, this Dutch Butter Cake is for you. It’s a single-layer cake that is straightforward to make.

Really, the fussiest thing about this recipe is doing the crosshatch pattern on the top, and it’s not that bad. Look at my pictures–or others online–for examples of what to do.

The prettiness of the cake is what initially drew me in, and then when I saw it was called a Butter Cake, I knew I had to make it. I mean, butter. I’m of Southeastern American stock on both sides. I was raised with the philosophy that butter makes everything better except for things like sucking chest wounds.

This cake bakes up with a light, tender crumb. The fresh orange zest shines through along with the butter and vanilla. It’s rich even as it’s not heavily sweet.

Modified from Bake from Scratch March/April 2020.

PrintBready or Not: Dutch Butter Cake (Boterkoek)This buttery one-layer cake is simple and delicious, a cozy snack or dessert if ever there was one. Enjoy with some coffee or tea! Modified from Bake from Scratch March/April 2020.Course Breakfast, Dessert, SnackCuisine DutchKeyword cakeAuthor Beth CatoEquipment9-inch springform panparchment paperplastic wrappastry brushIngredients1 1/2 cups unsalted butter 3 sticks, softened1 1/4 cups white sugar1/2 cup brown sugar packed1 orange zested2 large eggs divided1 1/2 teaspoon vanilla bean paste2 1/2 cups all-purpose flour1/2 cup unbleached cake flour1 teaspoon kosher salt1/4 teaspoon ground nutmegInstructionsPreheat oven 350-degrees.Cut a piece of parchment to fit in the bottom of a 9-inch springform pan. Apply nonstick spray or butter over the inside of the pan, place the parchment inside, then grease it as well. Set aside.In a stand mixer, beat the butter, sugars, and orange zest together. Scrape the bottom of the bowl, then beat on medium until fluffy, about 2 to 3 minutes. Add 1 egg. Crack the 2nd egg, placing the yolk with the other ingredients and setting aside the white for later use. Add vanilla bean paste to other ingredients and combine.In a separate bowl, stir together flours, salt, and nutmeg. Gradually add dry ingredients into the butter batter to create a thick dough. Scoop it into the prepared pan.Use a piece of plastic wrap to press the dough into an even layer. Discard plastic wrap. Lightly beat the reserved egg white. Use a pastry brush to gently apply the egg white across the top of the cake. Use the tines of a fork to make a crosshatch pattern across the top.Bake for 25 minutes. Rotate the pan. Continue baking until the surface is golden brown and the middle passes the toothpick test, which should be after an additional 5 to 10 minutes. Let cake cool in pan for 10 minutes, then release the side latch to remove the ring.Let cake cool completely on a wire rack. Slice and enjoy. Cake keeps well covered at room temperature for at least 3 days. It can also be cut into slices and frozen for later enjoyment.OM NOM NOM!

Bready or Not: Sharlotka (Apple Cake)

As you might have noticed, I’ve been experimenting with many different kinds of apple cakes over the past while. This Sharlotka has a Russian name but British origins, because that’s the way of the world.

I modified this from a recipe in Bake from Scratch’s October 2020 issue. There, they say the first Sharlotka was a very different kind of cake that was served for Czar Alexander during a London visit–and made by a French chef. Because of course.

The cake that evolved after that became more of a basic apple cake. The batter is minimal, and beaten for a prolonged time to increase volume. It’s pretty much there to act like adhesive for the mélange of apples.

The resulting cake is light and airy. The flavor of the apples really shines through.

This cake is great for a breakfast, snack, or dessert. Eat it on its own, or with some ice cream.

PrintBready or Not: Sharlotka (Apple Cake)This Sharlotka is more apple than cake. The batter asks as a mere adherence for the fruity, just-spiced goodness. Modified from Bake from Scratch October 2020.Course Breakfast, Dessert, SnackKeyword apple, cake, citrus, springform panAuthor Beth CatoEquipment9-inch springform panparchment paperfine mesh sieveoffset spatulaIngredients4 medium apples such as Granny Smith, Ambrosia, Fuji, or Golden Delicious; go for a mix!1 cup plus 1 Tablespoon white sugar divided1 large orange or 1 large lemon zested and juiced4 large eggs room temperature1 1/2 teaspoons vanilla extract or vanilla bean paste3/4 teaspoon kosher salt1 1/4 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon ground cinnamon1/4 teaspoon ground cardamomconfectioners’ sugar for dustingInstructionsPreheat oven at 350-degrees. Cut parchment to fit the bottom of the springform pan. Grease the pan, then place in parchment round, then spray that as well.Peel and thinly slice the apples. In a big bowl, coat the apples with 1 Tablespoon white sugar, the citrus zest, and 2 teaspoons of fresh juice. Set aside.In the bowl of a stand mixer with a whisk attachment, beat eggs, vanilla, salt, and remaining 1 cup of sugar at medium high speed for about 7 minutes. It should turn thick and pale, the batter forming ribbons when the whisk is lifted up. Remove bowl from mixer.In a medium bowl, combine flour, baking powder, cinnamon, and cardamom. Use a fine-mesh sieve to sift the dry ingredients into the egg mix. Gently fold the flour in until it’s just combined and there are no white streaks.Place half the apples in the prepared pan. Pour half the batter over them. Use an offset spatula to work the batter into nooks and crannies. Scatter the rest of the apples on top, followed by the rest of the batter. Again, use the spatula to spread the small amount of batter. For a couple minutes, thump the pan on the counter and tap the sides every now and then to cause bubbles to rise, smoothing batter again after.Bake cake. Check it at 30 minutes to see if it is getting too brown; if so, cover it with foil. Continue baking 10 more minutes (40 total) then test the middle with a toothpick. If it comes out clean, the cake is done. Let it cool on a rack for 15 minutes before carefully releasing the sides of the pan.Serve the cake warm, at room temperature, or cold from the fridge. Add a dusting of confectioners’ sugar on top for serving; if keeping cake for later, add fresh sugar each time, as it will gradually be absorbed. Store covered in the fridge or at room temperature.OM NOM NOM!

Bready or Not: Swedish Cinnamon Rolls in the Bread Machine

Cinnamon Rolls in most any form are awesome. This version, with a top of crusted Swedish Pearl Sugar, is wonderfully crunchy and not as hardcore-sweet as frosting variations.

First of all, I know people are already asking: what is Swedish Pearl Sugar? It’s sugar that consists of large granules that hold their shape while baking at moderate temperatures. No, you cannot substitute with regular sugar or even turbinado sugar. Pearl Sugar is unique.

I like Lars’ Own brand. I get it off of Amazon, and you can, too. [affiliate link] I have a number of other recipes on Bready or Not that utilize Pearl Sugar as well. I can help you use up that bag!

So, enough about the sugar. The recipe here is written for the bread machine, but of course, modify to make it in a stand mixer or by hand. This is an enriched dough, meaning it has eggs and butter, so expect it to have a yellow tint.

The baked-up rolls are divine little swirls that are incredibly fun to unspool. The Pearl Sugar adds a satisfying crunch in contrast to the soft, buttery bread.

This is a great recipe for a special breakfast or dessert–but do keep in mind that they are best eaten within a day. After that, they get stodgy, but they are still edible. I highly recommend freezing some rolls very soon after baking, as they will thaw later as if they were just made!

PrintBready or Not: Swedish Cinnamon Rolls in the Bread MachineA bread machine makes these delicious Swedish Cinnamon Roll all the more convenient and enjoyable! The enriched dough is topped with a crusting of baked-in Swedish Pearl Sugar, which adds a crunch and a light touch of sweetness.Course Breakfast, Dessert, SnackKeyword swedish pearl sugar, yeast breadServings 12 rollsAuthor Beth CatoEquipmentbread machinelarge baking sheetparchment paperIngredientsDough1 1/2 sticks unsalted butter 3/4 cup1 cup milk1/4 teaspoon sea salt1/4 cup white sugar3 cups all-purpose flour1 teaspoon cardamom2 1/4 teaspoons dry yeast one packetFilling2 Tablespoons unsalted butter softened3 Tablespoons white sugar1/2 Tablespoon ground cinnamonGlaze1 egg room temperature, lightly beaten1/4 cup Swedish pearl sugarInstructionsMelt butter on the stove top or in the microwave. Add milk and heat until they are lukewarm. Place in bread machine. Add sugar, salt, flour, cardamom, and yeast. Begin dough cycle on machine. Check on dough as it mixes, adding more flour or milk, if needed. Let it complete its first rise.Line a large baking sheet with parchment paper.Lightly flour a surface. Dump out dough and roll it out into a rectangle about 1/3″ thick. Spread softened butter all over the surface. Stir together the sugar and cinnamon, then sprinkle it over the butter. Roll the dough up to form a long log.Use a sharp knife or a piece of unwaxed dental floss to slice up 12 individual rolls. Set spaced out on prepared pan. Cover with plastic wrap or a towel to rise for 30 minutes. In the meantime, preheat oven at 425-degrees.Brush beaten egg atop rolls. Sprinkle them with pearl sugar. Bake for 12-15 minutes, until golden brown. A digital thermometer in the middle of a center roll should read over 190-degrees. Cool for at least 15 minutes before eating.Swedish Cinnamon Rolls are best eaten within a day. If promptly frozen, they will keep for a prolonged period–just eat them soon after thawing.OM NOM NOM!

BOOK DEAL: A Thousand Recipes for Revenge, from 47North Summer 2023!

Here we go. Summer 2023. New book, A Thousand Recipes for Revenge, published by Amazon’s 47North imprint. The sequel out a year later. These will be in print, audio, ebook, the whole shebang.

I’ll share more info in the coming months!

#SFWAPro

Bready or Not Original: Citrus Cardamom Bundt Cake

This Citrus Cardamom Bundt Cake beautifully combines orange and lemon with classic spices, creating a cake that tastes and smells divine.

Above all, this cake is imbued with wonderful freshness. Citrus does that, and this cake has a heady dose in the batter as well as the glaze.

Cardamom is one of my favorite spices, one that I crave to use more often. A teaspoon and a half is in this recipe, and as strong as cardamom is, it comes through in a potent, refreshing way.

I made it in a tube pan, because I had a brand new one I needed to try out, but this would also be great in a large bundt pan.

Make this to feed a crowd for breakfast, brunch, or dessert. It would be delicious at any time of day or during any season of the year!

PrintBready or Not Original: Citrus Cardamom Bundt CakeThis luscious, tender cake fuses citrus flavors and aromas with the warmth or cardamom and other spices. It’s perfect for breakfast or dessert.Course Breakfast, DessertKeyword bundt cake, cake, citrus, lemon, tubeAuthor Beth CatoEquipmenttube or bundt panbaking spray with flourIngredientscake:3 cups all-purpose flour 1 1/2 cups white sugar2 teaspoons baking powder1 3/4 Tablespoons ground cardamom1/2 teaspoon ground cinnamon1/2 teaspoon salt1/2 cup orange juice2 large lemons zested and juiced2/3 cup canola oil1 teaspoon vanilla extract3 large eggs room temperatureglaze:1 cup confectioners’ sugar3 teaspoons orange juice1 teaspoon lemon juice from reserved juiceInstructionsPreheat oven at 350-degrees. Use a floured baking spray on the entire interior of a bundt or tube pan.Combine the flour, sugar, baking powder, cardamom, cinnamon, and salt. Pour in the 1/2 cup orange juice, 1/4 cup of the fresh lemon juice, canola oil, all of the lemon zest, vanilla, and eggs. Beat until combined, scraping the bottom of the bowl occasionally.Pour the batter into the pan and level it. Bake for 45 to 55 minutes, until a toothpick comes out clean. Let cool in pan for about 15 minutes before inverting onto a wire rack.After another 10 minutes, assemble glaze to create a thick, slow-dribbling consistency. Drip it over the warm cake to coat the top and ooze along the sides. Cool cake completely.Store cake covered at room temperature. Pieces can be individually sliced to take on the go or to freeze for later.OM NOM NOM!

New Publications to End May

I’ve had a smattering of new publications over the last month and now I finally have the chance to update my site! The Bibliography is now current. Here’s what is new:

Short stories:

“The Right Cornbread” in Nature “To Meet the Death Carriage” in Daily Science Fiction

Poetry:

“Another Life” in Gwyllion Magazine Issue 4 “Timeless Pie” in Uncanny Magazine (Issue 46 May/June 2022)

Translation:

“Nadat Haar Broer de Hoofden van Haar Papieren Poppen Trok” (“After Her Brother Ripped the Heads from Her Paper Dolls”) translated into Dutch in Speculatief Magazine

#SFWAPro

Bready or Not Original: Lemon Shortbread

My Shortbread recipe was the first I really mastered as a teenager beginning to bake. This new version uses that as a base, but modifies it into a delicious Lemon Shortbread.

I love a good Scottish Shortbread. It’s so buttery and scrumptious. The fresh zing of lemon plays very well with that inherent butter flavor and texture.

This is not a crisp shortbread like the traditional Walker’s brand (which is delicious in its own right). No, this shortbread is cakey and soft, only crisp at the very edge.

Sometimes the first piece out of the pan can even be fussy and break in half; a metal pie spatula helps, but sometimes it can still happen. That’s no major problem, though, because of every bite of Shortbread is good, even if it’s not perfectly photogenic.

This new version does have a photogenic advantage, though, because the glaze is so very pretty. It should be just thick enough to drizzle, though if it’s a touch watery, that’s not the end of the world.

Enjoy this Lemon Shortbread for breakfast or snacks, or in proper fashion at tea time.

PrintBready or Not Original: Lemon ShortbreadThis new twist on my classic Shortbread mixes lemon zest into the dough and utilizes a splash of lemon glaze on top. It’s a refreshing, delicious snack or breakfast treat!Course Breakfast, Dessert, SnackCuisine ScottishKeyword citrus, cookies, lemon, shortbreadServings 12 piecesAuthor Beth CatoEquipment2 pie platesIngredientsShortbread1 lemon zested and juiced2 cups all-purpose flour3/4 cup white sugar1/4 teaspoon salt1 cup unsalted butter (2 sticks) softened1 egg yolk1 teaspoon lemon flavor1/2 teaspoon vanilla extractLemon Glaze3/4 cup confectioners’ sugar1 Tablespoon lemon juiceInstructionsPreheat oven at 375-degrees. Apply nonstick spray to both pie plates.Stir together the lemon zest, flour, sugar, and salt. Add butter, egg yolk, lemon flavor, and vanilla extract. Use hands to compress dough together to make a ball. Divide in half, placing one in each pie plate. Flatten dough with palms to create an even surface. Prick surface all over with a fork then use a knife to slash dough into triangular wedges.Bake for 18 to 22 minutes, until edges are golden brown and middle is set. Remove from oven and cut again along slash marks. Let shortbread cool completely.In a medium bowl, stir together confectioners’ sugar and lemon juice to create a glaze with a consistency to drip and keep shape. Drizzle all over shortbread. Let set, then cut again along existing marks.Shortbread keeps for several days at room temperature. It can be stored covered in pie plates, or stacked in a sealed container with wax paper between the layers.OM NOM NOM!

Bready or Not: Apple Shortcake

This Apple Shortcake is fussy to make, but the results are absolutely delicious!

I modified this from a recipe in Bake from Scratch, the September/October 2020 issue. There, they describe this style of shortcake as a New Zealand favorite.

Here in American, I grew up with strawberry shortcake (and loved the cartoon and toys for Strawberry Shortcake in my earliest years), and thought of fruit shortcakes as being simply made in individual portions. I was intrigued by this idea of it being like a cake and pie hybrid.

The most annoying thing about the recipe is that I found the dough to be quite sensitive–but this also might be an Arizona problem, as my kitchen year-round is hotter than many get. The good thing is that the recipe makes a lot of dough, so it’s easy to patch any tears or holes with a bit of the leftovers.

The baked shortcake is dense and delicious, with perfectly-spiced apples in a kind of shortbread sandwich.

The shortbread keeps okay at room temperature up to 2 days. If you’re feeding a small crowd, no prob–cut it into individual pieces, encase in plastic wrap, and freeze. It keeps fantastically that way.

Modified a lot from Bake from Scratch, September/October 2020 issue.

PrintBready or Not: Apple ShortcakeThis recipe is delicious, though is time-consuming to assemble. It helps to break the recipe into two days: make the shortcake crust, then later make the entire cake. The shortcake is best eaten within two days, but keeps very well frozen in slices.Course Breakfast, Dessert, SnackKeyword apple, cakeAuthor Beth CatoEquipmentfood processorfood scale9×9 panRolling Pinpastry brushIngredients4 cups all-purpose flour plus more for rolling1 cup plus 3 Tablespoons white sugar divided1 3/4 teaspoons baking powder1 1/4 teaspoons plus 1/8 teaspoons kosher salt divided1 cup cold unsalted butter3 large eggs divided3/4 teaspoons almond extract1/2 teaspoon vanilla extract3 large apples such as Granny Smith and Pink Lady1 lemon zested and juiced2 teaspoons corn starch1 teaspoon ground cinnamonturbinado sugar optional to sprinkle on topInstructionsMake the crustIn the bowl of a food processor, pour in the flour, 1 cup sugar, baking powder, and 1 1/4 teaspoons salt, then pulse until combined. Cut the butter into cubes and add to the bowl, pulsing until the mixture resembles coarse crumbs. Add 2 eggs and the extracts. Pulse to bring the dough together so that it's moist but not sticky; if it doesn't come together, add a small amount of water and pulse more.Turn out the dough to press it together. Use a food scale to weigh the dough and divide it in two. Wrap each piece with plastic wrap. Chill in fridge for at least 30 minutes, or up to a few days.Assemble the shortcakePreheat oven at 350-degrees. Let the dough stand at room temperature for about 10 minutes. Sprinkle flour on a flat surface and roll out one portion of dough to make a 13-inch square. Set the pan on top as a guide to cut an even 9×9 square.Line pan with foil and apply nonstick spray. Place cut square inside. It’s okay if it tears as its being moved–patch it with fingertips. Pat the leftover dough up the sides of the pan to completely cover, sealing the edges together along the bottom and at the corners. Chill pan during the next step.Peel the apples and cut into quarter-inch slices, placing them in a large bowl. Add the lemon zest and 2 teaspoons of juice. Stir to coat apples. Add the cornstarch, cinnamon, remaining 3 Tablespoons sugar, and last bit of salt. Toss everything together, coating the apples. Spread the apples evenly across the bottom of the pan.Roll out remaining dough to make a 10-inch square to completely cover the top of the apples. Press overlapping edges to seal together, trimming dough if needed. Lightly beat the remaining egg then brush it over the top crust. Use a fork to poke the crust all over to create vents. If desired, sprinkle turbinado sugar across the crust.Bake until crust is golden brown, about 50 minutes to 1 hour. The apples should be tender if poked with a toothpick. Let cool in pan for at least an hour. Use foil to lift shortcake onto a cutting board for easy slicing.Store cake in sealed container at room temperature for up to 2 days. It can also be cut into individual slices and frozen for later enjoyment.OM NOM NOM!

Bready or Not: Soft Breadsticks from the Bread Machine

Soft Breadsticks are so very cozy and comforting. They are even better when they are easy to make from-scratch at home, thanks to a bread machine.

These are truly classic breadsticks. Doughy. Buttery. Just a touch of cheese on top.

Season these however you want. Italian seasoning is great; I have Penzey’s pizza seasoning around, and I found it delicious in this recipe.

Sometimes I try to be precise with bread recipes when it comes to the baking stage–I pull out my food scale and weigh each round to get equal rolls. Not so here. I just wanted things that were, generally, in stick form.

If you have any leftovers, the sticks do keep well for two days at room temp, or you can freeze them for later. Just wrap them in foil to reheat in an oven or toaster oven.

Modified from the fantastic cookbook Making Artisan Breads in the Bread Machine by Michelle Anderson, available at Amazon, Bookshop, and other stores. [affiliate links]

PrintBready or Not: Soft Breadsticks from the Bread MachineIf you love pillowy, soft breadsticks, this is the recipe for you! They mix up easily in the bread machine.Course Appetizer, Bread, Side DishCuisine ItalianKeyword cheese, yeast breadAuthor Beth CatoEquipmentlarge baking sheetparchment paperpastry brushIngredients1 1/4 cups lukewarm water (100-110 F degrees)2 Tablespoons olive oil1 Tablespoon white sugar1 Tablespoon dry Italian seasoning or pizza seasoning1 1/2 teaspoons sea salt3 3/4 cups bread flour plus more for the work surface2 1/4 teaspoons instant dry yeast2 Tablespoons melted butter1/4 cup grated Parmesan cheese or Grana PadanoInstructionsFollow ingredient order for your bread machine; for most, that means liquids first. Place water, oil, sugar, seasoning, and salt in the bread machine bucket. Add the flour and the yeast. Start the machine on DOUGH cycle.Check on the dough as it mixes, if possible, and add a touch more liquid or flour as necessary. Dough should be soft and plush.Prepare a large baking sheet with parchment paper. Once the dough cycle is done, transfer the dough to a clean, floured work surface. If equal breadsticks are desired, use a food scale to weigh the dough and divide–or simply pat out the dough and use a pizza cutter or bench knife to slice the bread into stick form. Transfer them to the baking sheet. Cover them with plastic wrap or a towel and let them rise for another 45 minutes to an hour, until nicely puffed.Preheat oven at 350-degrees.Bake time will vary dependent on their size. If about 12 breadsticks are on the sheet, bake for about 12 minutes. Pull out of oven briefly to brush on melted butter. Sprinkle cheese all over top. Place breadsticks back in oven to bake for another 3 to 5 minutes, until sticks are more golden and cheese is melted.Eat breadsticks warm. Store any leftovers in a sealed plastic bag at room temperature for up to 2 days. They can also be frozen for later enjoyment.OM NOM NOM!