Beth Cato's Blog, page 27

Bready or Not Original: Slow Cooker Apple Steel Cut Oats

These Slow Cooker Apple Steel Cut Oats are not the most photogenic of foods, but they are delicious, healthy, and good, and probably one of the most convenient meals in my cooking repertoire.

I’ve been cooking this recipe for over five years now, tweaking it here and there, making it better. What I present here is really a foundation. This recipe can be customized all kinds of ways–either when the food is being assembled, by adding in different spices or apples, or by tweaking it at serving time.

I love using Gala, Honeycrisp, or Pink Lady apples, but go for any good baking-type apple or a variety thereof. You don’t want the apples to go to mush. Or maybe you do? That might not be a terrible thing here.

I typically use unsweetened vanilla almond milk or cashew milk, but any plain or vanilla nut, soy, or oat milks would work, or you can opt for dairy milk.

This isn’t an overnight slow cooker oats recipe. I’ve tried that. Even on low and warm settings, the oats just plain overcooked for my preference. The consistency goes brick-like and the pot requires some intense scraping if you don’t use a removable liner. I prefer to make this during the day, and then portion out the oats to go in the fridge and freezer. They reheat beautifully.

PrintBready or Not Original: Slow Cooker Apple Steel Cut OatsThese convenient slow cooker steel cut oats cook up in under 4 hours and can be portioned out to enjoy for a full week–or longer, if you freeze some! This is a hearty, healthy breakfast food if ever there was one.Course BreakfastCuisine AmericanKeyword apple, maple, oats, steel cut oatsAuthor Beth CatoEquipmentlarge slow cookerIngredients2 cups steel cut oats no substitutes2 cups nut milk or oat milk, regular or vanilla, sweetened or unsweetened2 cups water2 medium apples peeled and chopped1/4 cup brown sugar packed1/4 cup pure maple syrup2 teaspoons ground cinnamon1/4 teaspoon sea salt2 teaspoons vanilla extractInstructionsPlace all ingredients in slow cooker and stir to distribute. Place lid on pot and put heat level to LOW. Cook for 3 hours before lifting lid again. Stir and taste to test doneness. Continue to cook for 30 minutes to an hour more, dependent on the desired texture for the oats. The longer it cooks, the thicker it will be.Serve oats fresh, or stash in fridge to reheat in microwave over the next week. These oats are great to portion out and freeze for later. If desired, add more spices, fresh fruit, or extra milk when serving–the customization possibilities are endless!*OM NOM NOM!*

Bready or Not: Snickerdoodle Brookie

Don’t struggle to choose between Snickerdoodles and Brownies. Have them both at the same time in this extraordinary Snickerdoodle Brookie!

This is essentially like a massive cookie-cake hybrid. It looks impressive, and the flavor is impressive, too. If the layers work out right, you get a bit of everything in every bite.

If you eat the brookie warm, the chocolate flavor is quite strong. I actually liked this best at room temperature. The flavors play together better then.

I mean, it’d be a shame to not get to enjoy the Snickerdoodle side of things. A travesty.

I modified this from the original in my favorite food magazine, Bake from Scratch. I tried to make it easier by using the microwave, prepping the pan with parchment, and clarifying the steps throughout.

I can also testify that this is a great recipe to portion out and freeze. Pieces don’t take long to thaw and the brookie is dense enough to be pretty portable, too, though the dusting of cinnamon and sugar on top can sometimes be messy.

Modified from the March/April 2020 issue of Bake from Scratch Magazine.

PrintBready or Not: Snickerdoodle BrookieThis Snickerdoodle Brookie is like a massive, indulgent cookie! Enjoy this fresh from the oven or warmed up later, or room temperature. It’s also great to freeze for later! Modified from the March/April 2020 issue of Bake from Scratch Magazine.Course Dessert, SnackCuisine AmericanKeyword brownies, cake, cookies, snickerdoodleAuthor Beth CatoEquipment9-inch round cake panparchment paperIngredientsBrownie batter:6 ounces semisweet chocolate chips or bittersweet (170 grams)1/2 cup unsalted butter 1 cube1 cup white sugar2 large eggs 1 teaspoon vanilla extract3/4 cup all-purpose flour1/4 cup Dutch process cocoa powder sifted1/2 teaspoon kosher saltSnickerdoodle dough:1/3 cup unsalted butter softened1/2 cup white sugar1 large egg1/2 teaspoon vanilla extract1 cup all-purpose flour1/2 teaspoon cream of tartar1/2 teaspoon kosher salt1/2 teaspoon ground cinnamon1/4 teaspoon baking powderTopping:1 tablespoon white sugar1/8 teaspoon ground cinnamonInstructionsPreheat oven to 350-degrees. Cut a piece of parchment to fit inside a 9-inch round cake pan. Apply nonstick spray in pan, place parchment, then spray parchment as well. Set aside.Make brownie batterMelt together the chocolate and butter either in a double boiler on the stove or in the microwave in a microwave-safe bowl. Stir until everything is mixed and smooth. Stir in sugar. Set aside to cool for a few minutes before mixing in the eggs and vanilla.In a medium bowl, stir together flour, cocoa, and salt. Fold the dry ingredients into chocolate mixture just until combined. Set aside.Make snickerdoodle doughBeat together the butter and sugar until they are fluffy; in a stand mixer, this will be at about 3 to 4 minutes. Scrape the sides of the bowl a few times. Add the egg and vanilla.In a separate bowl, stir together flour, cream of tartar, salt, cinnamon, and baking powder. Gradually mix the dry ingredients into butter mixture. Dough will be quite thick.Assemble the cakeSpoon large dollops (about 3 tablespoons each) of brownie batter into bottom of the prepared pan, leaving space between each lump. Crumble dollops of snickerdoodle dough in between brownie batter. Top with any more scoops of brownie batter and snickerdoodle dough. Gently use fingers to even out top.Bake until the middle passes the toothpick test, 33 to 40 minutes.Make toppingStir together cinnamon and sugar. As soon as the cake is removed from the oven, sprinkle the mixture across the top.Let cool at least 15 minutes before cutting in. Cake can be served warm or at room temperature. It can also be frozen in slices and thawed for later enjoyment.OM NOM NOM!

Bready or Not: Potato Rolls

These Potato Rolls are perfect for a hearty sandwich with a wet filling like BBQ sauce.

The ‘potato’ here is potato flour, a not-so-secret ingredient to create soft bread with a tender crumb. It handles moisture in a different way than standard wheat flours.

It’s not the kind of thing carried by a standard grocery store, but the internet comes to the rescue! I use the kind sold by King Arthur Flour (an all-around fantastic purveyor of bready goods), but it is also sold by Bob’s Red Mill and (of course) Amazon. Check your local natural goods store, too.

Nonfat dry milk powder IS sold by many grocery stores, but I like the results of King Arthur Flour’s version best.

I’ve made these rolls several times and I find they didn’t double for me during the rise stages, but did they puff, and at the end the crumb showed a good texture inside.

I found that dividing by 8 made for good-sized sandwich rolls, but you can make these as big or small as you want, and any shape, too.

Modified from Food & Wine Magazine June 2020.

PrintBready or Not: Potato RollsThese sandwich rolls are tender and soft, but hearty enough to handle shredded pork and BBQ sauce without instantly going soggy. Plus, these are great to freeze and thaw later on. Makes 8 sandwich rolls. Modified from Food & Wine Magazine June 2020.Course BreadCuisine AmericanKeyword yeast breadServings 8 large rollsAuthor Beth CatoEquipmentparchment paperfood scalebasting brushIngredients2 2/3 cups bread flour1/3 cup potato flour available from King Arthur Flour and Bob's Red Mill1/3 cup nonfat dry milk powder2 1/2 Tablespoons white sugar2 teaspoons kosher salt2 1/4 oz active dry yeast or one store-bought envelope1 cup warm water 100 to 110-degrees5 Tablespoons unsalted butter dividedInstructionsIn the bowl of a stand mixer, combine the warm water and 4 Tablespoons of melted butter. Add the bread flour, potato flour, milk powder, sugar, salt and yeast, and mix using the dough hook. Beat until the dough is cohesive, about 3 minutes.Increase the mixer’s speed and beat for another 6 minutes to make it smooth and elastic. Dough might be sticky. Grease another large bowl and dump the dough in there. Cover with plastic wrap or a towel and let it rise for 45 minutes to 1 hour.Place parchment paper on a large baking sheet. Use the food scale to weigh the dough. To make rolls of a good sandwich size, divide the total by eight; if smaller rolls are desired, go smaller. Pull off pieces of dough and shape into rounds. To smooth the surface, keep a saucer with water in it nearby, and use moistened fingers to smooth the dough. Set rounds spaced out on parchment. Loosely cover rolls with plastic wrap or a towel and let rise until they are puffy, about 35 to 45 minutes.Preheat oven at 350-degrees. Remove plastic wrap or towel. For sandwich-sized rolls, bake for 15 to 19 minutes, until the outside is nicely browned. Dip the basting brush into the remaining tablespoon of butter, and paint butter atop each roll to make glossy.Let rolls cool at least 15 minutes before cutting in. Rolls will keep for at least 2 days in a sealed bag at room temperature. They can also be frozen and thawed for later consumption.OM NOM NOM!

Listen to my story “Headspace” in The Overcast

Space travel is cool. Cats traveling in space is even cooler, right? My story “Headspace,” originally published years ago in the themed anthology Cats in Space, is now available in podcast form! The narrator, Steve Quinn, did a great job. Please take a listen–you can even download it to listen on the go!

Listen to “Headspace” over at The Overcast.

#SFWAPro

Bready or Not Original: Apple-Oat Cookies

These Apple-Oat Cookies are like a cross between apple oatmeal and apple pie, in a convenient portable form.

Really, these cookies feel homey. They take like comfort, with the apples and oats a little dense but not too heavy. The glaze on top adds a touch of sweetness that is just right.

As I have a husband who loves apple oatmeal AND apple pie, he enjoyed these cookies greatly. They are a perfect breakfast cookie!

I found that they kept for at least three days at room temperature. Even better–as these were all for my husband to enjoy–I found they froze and thawed without a problem. I actually froze most of the batch straight away. Portion control is a good thing, especially with over thirty cookies offering temptation!

I used a Gala apple, but I say any sweet baking apple would work well.

PrintBready or Not Original: Apple-Oat CookiesThese soft cookies are like a combination of apple-cinnamon oatmeal and apple pie! The glaze adds just the right touch of sweetness. These make a great breakfast, snack, or dessert. Makes about 35 cookies with a tablespoon scoop.Course Breakfast, Dessert, SnackCuisine AmericanKeyword apple, cookies, oatsServings 35 cookiesAuthor Beth CatoEquipmenttablespoon cookie scoopparchment paperwaxed paperIngredientsCookies2 1/4 cups all-purpose flour1 cup old-fashioned oats also called rolled oats1 teaspoon ground cinnamon3/4 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground allspice3/4 cup unsalted butter 1 1/2 sticks, room temperature1/2 cup brown sugar packed1/2 cup white sugar2 large eggs room temperature2 teaspoons vanilla extract1 large baking apple peeled and finely chopped; Gala and Fuji are idealGlaze1 cup confectioners' sugar plus more if needed2 Tablespoons milk or half & half, plus more if neededInstructionsPreheat oven at 350-degrees. Line a large baking pan with parchment paper.In a medium bowl, whisk together flour, oats, cinnamon, baking powder, baking soda, salt, and allspice.In a big mixing bowl, combine the soft butter, brown sugar, and white sugar. Follow up with the eggs and vanilla. Slowly mix in the dry ingredients. Fold in the apple pieces.Use a tablespoon scoop or spoon to dole out dough spaced an inch apart on the cookie sheet. Bake until set, about 10 to 12 minutes. Let set on rack for 10 minutes, then move to a cooling rack. Continue with the next batch.Once all of the cookies are cool, make the glaze. Stir together the confectioners’ sugar and milk to form a thick but oozy consistency. Spoon over the cookies.Store in a sealed container at room temperature, with waxed paper between the stacked layers. They will keep for at least three days. Cookies will freeze and thaw without issue.OM NOM NOM!

New poem in Fantasy Magazine: “How to Find Yourself Again”

I’m thrilled to have achieved a long-time goal to have something published in Fantasy Magazine. For a few years there, it looked like it wouldn’t be possible at all, as the magazine was no more… but now it’s back, I had my second chance, and I’m in with a very appropriate poem!

Read “How to Find Yourself Again” in Fantasy Magazine.

#SFWAPro

Bready or Not: Cherry-Almond Coffee Cake

This Cherry-Almond Coffee Cake is more cake than cheesecake, and is all sweet, fruity goodness.

If you need a showstopper cake for a brunch or dessert, this one is perfect. It’s great to make ahead of time, too–slices can even be frozen for later, no prob!

I used Murray’s Spiced Cherry Preserves; that little kick of spice was fantastic in the cake. Other bold preserves would be great in this cake, too–raspberry, strawberry, blueberry, even tropical flavors.

This is a thick, rich cake. It tastes best when you get a bit of all the layers in a single bite: the sliced almonds, crumb topping, fruit, cream cheese, sponge.

My husband liked the cake cold but he liked it even more when warmed a bit–and not in the microwave, either, but gently brought to room temperature by letting a slice sit out for 30 to 45 minutes.

Don’t forget a slice on the counter, though. This does contain cream cheese and shouldn’t be left out for hours!

Modified from Taste of Home Magazine December 2015.

PrintBready or Not: Cherry-Almond Coffee CakeThis is more cake than cheesecake, but it includes cream cheese, too, plus luscious layers of fruit and crumb topping. Feel free to experiment with different quality preserves--this would be delicious in a multitude of variations.Course Breakfast, Dessert, SnackKeyword almond, cake, cheese, cherries, cream cheese, springform panAuthor Beth CatoEquipment9-inch springform panparchment paperIngredients2 1/2 cups all-purpose flour1 cup white sugar divided3/4 cup cold unsalted butter cubed1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 cup vanilla yogurt or sour cream, 8 ounces2 large eggs1 teaspoon almond extract8 ounces cream cheese 1 box, softened1 cup cherry preserves1/2 cup slices almondsInstructionsPreheat oven at 350-degrees. Cut a parchment round to fit the bottom of the springform pan. Apply nonstick spray or butter on bottom of sides of pan, add the parchment, then grease it as well.In a big bowl, mix flour with 3/4 cup of sugar. Cut in butter until it is crumbly. Measure out 1/2 cup crumb mixture for topping; set aside.To the bulk of the flour mix, add baking powder, baking soda, and salt. Stir in yogurt, 1 egg, and almond extract, until blended. Spread batter onto bottom of the springform pan.In a small bowl, beat together the softened cream cheese, the remaining 1/4 cup sugar, and egg, to make it as smooth as possible. It's okay if it still has some clumps. Pour it onto the pan and smooth out. Spoon the preserves all across the top. Sprinkle with the reserved crumb topping and the sliced almonds.Bake for 50 to 60 minutes. The middle should no longer be jiggly, the top a nice golden brown. Cool on a wire rack for 10 to 15 minutes then unlatch and life away the pan's ring to let the cake cool for another hour. Then place cake in fridge to complete set and cool for a few hours.Cake can be eaten cold or after slices are brought to room temperature after about 30 to 45 minutes. Do remember to store cake in the fridge, as it does contain cream cheese! Slices can also be individually wrapped and frozen, and will thaw in the fridge with no issue.OM NOM NOM!

Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

I hope it gets your attention when I say that these Mini Cookie Butter-Chocolate Babkas are among the best things I have ever made.

Really, these have it all going on. A tender enriched dough. Gooey chocolate. The sweet joy of cookie butter. Plus, the presentation is stunning with the dough coiled to reveal the layers of goodness.

Even better, this recipe is great about portion control. You don’t have a babka loaf to worry about. Each babka is muffin-sized. This makes it easy to take on the go, and they are also convenient to freeze.

If you’re unsure what cookie butter is, it is essentially sliced cookies pureed with oil to be the same consistency as peanut butter. It tastes like cookie dough in its purest form minus the risk of salmonella poisoning from raw eggs or flour. Find it near the peanut butter in a lot of stores; Biscoff is the most common brand, and it’s called Speculoos at Trader Joe’s.

You can, of course, substitute a smooth peanut butter in this recipe–which is what the original recipe in Bake from Scratch was all about. But me, nah, I’m a rebel. And my husband doesn’t like peanut butter, and he’s the one who needs to eat these things.

Modified greatly from Bake from Scratch Magazine July/August 2019; also online.

PrintBready or Not Original: Mini Cookie Butter-Chocolate BabkasThis recipe makes 12 miniature babkas within the convenience of a muffin pan! Cookie butter and chocolate chips are swirled together to create a decadent treat.Course Breakfast, DessertCuisine AmericanKeyword chocolate, cookie butter, yeast breadServings 12Author Beth CatoEquipment12-cup muffin pannonstick spraypastry brushIngredients4 1/4 to 4 1/2 cups all-purpose flour divided1/2 cup white sugar2 1/4 teaspoons instant yeast or one store-bought packet1 1/2 teaspoons kosher salt1 cup plus 1 Tablespoon water divided1/2 cup plus 1 Tablespoon unsalted butter melted and divided2 large eggs room temperature and divided1 large egg yolk room temperature1 cup creamy cookie butter1/4 cup confectioners’ sugar1 teaspoon vanilla extract1/3 cup semisweet chocolate chips plus extraInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, stir together 4 cups flour, white sugar, yeast, and salt.Using a saucepan or the microwave, heat 1 cup water and 1/2 cup (1 stick) butter until it is 120 to 130-degrees on an instant-read thermometer. Pour the water mixture into the flour mixture. Beat at medium speed for 2 minutes. Add one egg and egg yolk, and beat for another 2 minutes. Beat in a 1/4 to 1/2 cup more flour until a soft, sticky dough forms.Switch to the dough hook attachment. Beat at low speed until dough is soft, smooth, and elastic, 6 to 8 minutes.Add nonstick spray to a large bowl. Shape dough into a smooth ball, and place in bowl. Roll it briefly to coat in oil. Cover the bowl and let the dough rise in a warm spot until doubled in size, about 45 minutes.Use nonstick spray on a 12-cup muffin pan.In a small microwave-safe bowl, melt 1 Tablespoon butter. Add to it the cookie butter, confectioners’ sugar, and vanilla, stirring until smooth.On a lightly floured surface, roll the dough into roughly a 20x12-inch rectangle. Spread cookie butter mixture onto dough. Sprinkle with chocolate chips. Fold rectangle crosswise into thirds as if folding a sheet of paper for an envelope, forming a smaller rectangle, about 12x6 inches.Cut rectangle crosswise into 12 (about 1 inch) dough strips. Gently stretch and twist one to coil it inside a prepared muffin cup, tucking the end inside edge of cup to create a rounded top. Repeat 12 times. If desired, press a couple of additional chocolate chips into the top of each babka, but try to place them so they won't melt off the pan during baking.Cover and let rise in a warm spot until they are puffed, about 30 minutes. Meanwhile, preheat oven to 325-degrees.In a small bowl, whisk together the last egg with 1 Tablespoon water. Brush tops of dough with egg wash.Bake until babkas are golden brown, about 17 to 25 minutes. An instant-read thermometer inserted in center should register 190-degrees.Babkas are much better served warm--eat them fresh, or heat up later with a 20-30 burst in the microwave! This makes the dough soft and the chocolate gooey. They keep well sealed at room temperature for up to 3 days, but can also be frozen and thawed later.OM NOM NOM!

FREE Virtual Cog Match Game this Saturday! Theme: CHEESE

If you follow me on social media, you may be aware that I have a deep and abiding affection for cheese. My reputation is leading to fun and interesting opportunities!

A bunch of steampunkers, myself included, are taking part in a cheese-themed version of the classic game show Match Game this coming Saturday July 10th at 8pm Pacific. It’s free and online. When you sign up, you can indicate if you want to be audience or maybe participate. No pressure either way. You better brie-lieve this will be a game packed with hilarity and cheese wisdom you’ll want to share with everyone you meet in the coming days!

Sign up over here!

Bready or Not Original: Roasted Lemon Garlic Shrimp

This Roasted Lemon Garlic Shrimp recipe makes for a delicious supper! It’s super-easy and healthy, too.

I’ve made this recipe for about, gosh, ten years now. I make it every month or so. I like to buy 2-pound bags of frozen shrimp of Costco and divide it to make this dish.

One of the great things about this dish is that you can pair it with different foods depending on your own individual needs. Eat it on rice or egg noodles, or go gluten-free and low-calorie with some zoodles or cauliflower rice. The seasoned oil in this recipe makes everything taste good!

On the side, I usually serve steamed broccoli or green beans. Whatever is in season and on sale!

In all the years I’ve made this, we’ve never had leftovers.

PrintBready or Not Original: Roasted Lemon Garlic ShrimpThis healthy supper is fast and delicious. Serve it atop a carb or veggies!Course Main CourseKeyword lemon, shrimpAuthor Beth CatoEquipment13x9 panIngredients1 medium lemon1/2 cup olive oil or avocado oil1 teaspoon dried thyme1 sprig fresh rosemary or one teaspoon dry1 pound medium-sized shrimp cooked and deveined5 garlic clovessalt and pepperInstructionsPreheat oven at 400-degrees. Wash and dry the lemon, then zest it; set aside lemon. If using fresh rosemary, shear leaves from the stem. Place zest in 13x9 pan along with olive oil, thyme, and rosemary. Bake pan in oven for 12 minutes.While the zest is infusing the oil, thinly slice the lemon and remove seeds. If desired, remove tails from shrimp.Pull out pan. Add shrimp and lemon slices--be wary, oil may pop from the dish! Mince garlic cloves into the pan; gently stir everything. Place back in oven to cook for another 8 to 10 minutes, until shrimp is heated through. Add sprinkle of salt and pepper.Serve atop pasta, rice, zoodles, cauliflower rice, etcetera. The hot lemon oil is also great for dipping bread.OM NOM NOM!