Beth Cato's Blog, page 28

Find my signed books at Powell’s in Downtown Portland & Beaverton!

Last week, I made a trip to the Pacific Northwest. It was my first vacation in two years, and I had a great time! While I have been in Portland before, that usually involved blazing through on I-5. I never before had the chance to explore the place… or to see the wonders of Powell’s Books with my own eyes. I didn’t get to spend much time there, alas, (but I WILL be back), but I did sign my books that they had in stock!

I also stopped into the Beaverton/Cedar Hills Powell’s and signed their stock. I wish I’d had the chance to look in other bookstores in the area, but as is the nature of vacations, there simply was no time.

Grab these books while they’re in stock!

#SFWAPro

Bready or Not Original: Apple Caramel Chip Blondies

These Apple Caramel Chip Blondies are soft, sweet, and dangerously snackable, perfect for a quick bite to get you through the day.

I have other apple bar recipes like my tried-and-true Apple Cake that are thicker and more meal-like.

These bars are thin and light. They aren’t even heavy with apples, but the apple flavor is definitely there.

This is the kind of thing to use for a light breakfast, snack, or dessert, and they’d be great to wrap up and pack to go.

I used caramel chips for this recipe, but butterscotch or white chocolate would be great, too–or even seasonal sweet chips like pumpkin spice!

PrintBready or Not Original: Apple Caramel Chip BlondiesThese are small, soft, and highly snackable apple bars, perfect for kids and adults alike!Course Breakfast, Dessert, SnackCuisine AmericanKeyword apple, bars, caramel chips, chocolateAuthor Beth CatoEquipment9x9 panmedium saucepanIngredients1 cup all-purpose flour1/2 teaspoon kosher salt1/4 teaspoon baking powder6 Tablespoons unsalted butter3/4 cup light brown sugar packed1 teaspoon pure vanilla extract2 large eggs room temperature1 apple such as Ambrosia or Honeycrisp, peeled and chopped into raisin-sized pieces1/3 cup caramel chips or substitute butterscotch chips or white chocolate chipsInstructionsPreheat oven at 350-degrees. Line a 9x9 pan with foil and apply nonstick spray or butter.In a small bowl, whisk together flour, salt, and baking powder. Set aside.In a medium saucepan, melt the butter, and continue to monitor a few more minutes, stirring often, to brown the butter. It should have a fresh, nutty smell. Remove from heat. Stir in the brown sugar and vanilla until the sugar is less grainy. Let the pan cool for a few minutes. Beat in the eggs until smooth. Stir in the dry ingredients next, followed by the apple pieces. Fold in the chips last.Pour the batter into the pan and smooth out the top. Bake for about 25 minutes, until the middle passes the toothpick test.Cool to room temperature. Use the foil to lift the contents onto a cutting board to slice up. Store the bars in a sealed container, with waxed paper or parchment between stacked layers.OM NOM NOM!

Book Blog: Becoming a Writer, Staying a Writer: The Artistry, Joy, and Career of Storytelling by J. Michael Straczynski

I review everything I read and post reviews on Goodreads and LibraryThing. That’s not enough. Good books are meant to be shared. Therefore, I’m spotlighting some of my favorite reads here on my site.

Becoming a Writer, Staying a Writer: The Artistry, Joy, and Career of Storytelling by J. Michael Straczynski

out now in print and ebook; BookShop, B&N, and Amazon [affiliate link]

I received an early copy of this book from the publisher via NetGalley.

I’ve read many writing books. Straczynski’s new release approaches the subject of writing from a fresh angle: his own life, with his diverse experience in Hollywood and in publishing, as he discusses the tenacity and work necessary to “make it” within the industries–and then how to hang after that. His tone is easy and conversational, and the book is a fast read.

I’ve adored the man since I was a Babylon 5 fan as a teenager, and this book increased my esteem for him even more. As a writer myself, one who is definitely at the “trying to hang on” stage, this book felt both timely and personal. Straczynski gets it. Even with all his success, he’s still working hard because he loves what he does, as challenging as it is at times.

He begins with a Stephen King quote that I hadn’t seen before: “In the end, you don’t even do it [writing] for love, although it would be nice to think so. You do it because to not do it is suicide.”

That sets the tone for the book. Everything here is for people who NEED to write, even though it’s hard, enough though life and rejection grind you down. Even more: even when writers grind down themselves. As he notes, “A writing career can survive rejection, ridicule, starvation, and loneliness, but fear or complacency will kill it every time.”

He doesn’t claim to possess any shortcuts or special methods. He actually, with exasperation, describes people he’s dealt with time and again who insist otherwise. When it comes down to it, the book is about tenacity and hard work. Other writing books address that, sure, but Straczynski’s words really resonated with me. This is the kind of volume I think I’ll reference again in the future when I need his honest outlook to motivate me.

Bready or Not Original: Snickerdoodle Crumb Cake

Snickerdoodles are a regular theme on Bready or Not, and this new Snickerdoodle Crumb Cake version is something amazing.

This is a true cake, not simply a bar. It has a light, airy crumb that isn’t too moist or too dry.

Most importantly, it tastes like a Snickerdoodle. Despite what some store versions think these days, that doesn’t simply mean cinnamon and sugar, but the distinct taste of cream of tartar as well.

That cinnamon-sugar thing is important too, though. That’s why this cake has a visible layer through the middle–which looks gorgeous when pieces are cut–as well as a crust on top. To which I added a pinch of pretzel salt for contrast, because why not?

This recipe doesn’t produce a massive batch of cake, but if you are baking for a few people, know that you can safely slice up and individually wrap pieces and freeze them for later.

PrintBready or Not Original: Snickerdoodle Crumb CakeThese light, cakey bars are infused with Snickerdoodle goodness. This cake takes more effort than the usual cookies, but it shows in the presentation and flavor!Course Breakfast, Dessert, SnackCuisine AmericanKeyword bars, cake, snickerdoodleAuthor Beth CatoEquipment8x8 or 9x9 panuneven spatulaIngredientsStreusel1/2 cup all-purpose flour1/2 cup brown sugar packed1/2 teaspoon kosher salt4 Tablespoons unsalted butter half stick, cut into piecesDough1 1/2 cups all-purpose flour1/4 teaspoon baking soda1/2 teaspoon cream of tartar1/2 teaspoon kosher salt3/4 cup unsalted butter 1 1/2 sticks, room temperature1/2 cup brown sugar packed1/2 cup white sugar3 large eggs room temperature1 teaspoon vanilla extract or pasteFilling1 teaspoon cinnamon2 Tablespoons white sugarTopping1/2 teaspoon cinnamon1 Tablespoon white sugarpinch pretzel salt optionalInstructionsMake the streuselStir together the flour, brown sugar, and salt. Use a pastry cutter or butter knife and fork to mash the butter into pea-sized pieces and crumbs. Set in fridge to chill.Make the doughPreheat oven at 350-degrees. Line an 8x8 or 9x9 pan with foil and apply nonstick spray.In a small bowl, combine the flour, baking soda, cream of tartar, and salt. Set aside.In a big bowl, beat the butter and both sugars until creamy. Mix in eggs one by one followed by the vanilla extract. Gradually mix in dry ingredients until just combined.Spread about half the dough in the pan, using an uneven spatula fully coat the bottom.Make the layersStir together the two filling ingredients. Sprinkle to entirely cover the base layer of dough.Dollop the rest of the batter on top, again using the uneven spatula to spread evenly to edges. Sprinkle the streusel across the top. Mix together the cinnamon-sugar topping, then sprinkle that over the crumbs.Bake for 33 to 37 minutes, until the middle passes the toothpick test. Cool completely. Use foil to lift cake onto a cutting board to slice into bars.Store in airtight container at room temperature for up to 3 days. Can also be sliced into bars, wrapped in plastic, and frozen for an easy treat later.OM NOM NOM!

Bready or Not: Pretzel Sandwich Buns

If you need a good, sturdy sandwich roll, these Pretzel Sandwich Buns are delicious bready conveyances.

With my husband home a lot more in 2020, I revisited some bread recipes I hadn’t made in years. This is one of them, which I originally featured on Bready or Not in 2014.

I rewrote the recipe to clarify some things. The recipe is a fine one to do in a KitchenAid (yay, bread hook!), but I really like making this dough in my bread machine. Add the ingredients in whatever order is specified by your machine; for me, that means liquid ingredients first.

When it is time to do the water bath, be vigilant! That baking soda makes the water especially turbulent and foamy.

These rolls are great for things like shredded pork with BBQ sauce. They don’t get soggy and dissolve in your hands. Also, these are just straight-up good split in half, buttered, and heated in the oven.

2020 was a sucky year, but at least it enabled me to rediscover some recipes like this one!

Modified from King Arthur Flour.

PrintBready or Not: Pretzel Sandwich BunsThese chewy buns are great for sandwiches that tend to be saucier or juicier, as the crumb has a fantastic, durable pretzel texture. Shape them into buns big or small, or elongated to fit sausages. Modified from a King Arthur Flour recipe.Course Bread, Main Course, SnackCuisine AmericanKeyword yeast breadAuthor Beth CatoEquipmentlarge potslotted spoonIngredientsDough1 3/4 cups warm water2 Tablespoons unsalted butter softened3/4 teaspoon salt4 1/2 cups all-purpose flour or bread flour1/4 cup nonfat dry milk2 teaspoons instant yeastToppingpretzel salt or substitute kosher saltWater Bath2 quarts water1 Tablespoon salt1/4 cup baking sodaInstructionsMix and knead the dough ingredients by hand, mixer, or bread machine to make a smooth, slightly sticky dough. If making by hand or mixer, allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled. In a bread machine, let the full dough cycle run through.Gently deflate the dough, and transfer it to a lightly floured work surface. Shape the dough as necessary. This can mean weighing the dough then dividing it into portions, or using a biscuit cutter or other shaper to slice. Note that if the dough is being cut, keep it thick, as it won't double on the second rise. Recipe can make about 5 to 6 big sandwich rolls. Roll dough with hands with smooth out the shape.Place the balls on a lightly greased baking sheet, cover with plastic wrap, and let rest for 15 minutes.While dough rests, preheat the oven to 400-degrees and prepare the water bath for the stovetop. In a large pot, bring the water, salt, and baking soda to a boil.Use a slotted spoon to gently lower several dough balls at a time into the water bath. Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using the slotted spoon, return the buns to the baking sheet.Use scissor or a sharp knife to cut half-inch deep crosses into the center of each bun. Sprinkle with coarse salt.Bake buns for 20 to 24 minutes (or a lower time, if they are shaped smaller). They should be nicely brown all over. Transfer to a rack to cool.Buns will keep well in a sealed bag at room temperature for up to 2 days. The bread is great at room temperature or warmed in an oven or toaster oven. The rolls can be frozen, but note that the top can sog slightly when they are thawed, which isn't a problem if the rolls are heated/toasted to be eaten.OM NOM NOM!

Bready or Not Original: Marmalade Pecan Bread

Orange marmalade is delicious stuff atop an English muffin or toast, and it’s also amazing incorporated into this Marmalade Pecan Bread.

If your jar is large enough, you can use some marmalade in the glaze, too–but worry not if your jar is smaller. Just use orange juice instead!

This bread has a tender, delicious crumb. You get some orange in every bite, and the pecans pieces add a great crunch for contrast.

This is ideal for a breakfast or brunch, but really, it would be a nice bedtime snack, too. Something cozy, delicious, and a touch sweet.

I cut the bread into slices and found it froze and thawed well, too. A tiny bit of glaze stuck to the plastic wrap, but it wasn’t that bad at all.

Modified from Taste of Home Church Potluck 2015.

PrintBready or Not Original: Marmalade Pecan BreadThe vibrant, citrusy bread is infused with a jar of orange marmalade! Pecans add a lovely crunch throughout. This is a great breakfast or brunch treat.Course Breakfast, SnackCuisine American, BritishKeyword citrus, pecans, quick breadAuthor Beth CatoEquipment9x5 loaf panparchment paperIngredients12 ounce orange marmalade jar or a 10oz jar with a modified glaze1/2 cup unsalted butter 1 stick, softened1/2 cup brown sugar packed2 eggs room temperature2 2/3 cups all-purpose flour3 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon salt1/3 cup orange juice plus more, if needed for glaze1/2 cup pecans chopped1/2 cup confectioners' sugarInstructionsPreheat oven at 350-degrees. Cut a piece of parchment to fit long-ways in the loaf pan, extending up either side. Grease the pan, place the paper inside, then grease again. Set aside.If using a 12 ounce jar of marmalade, measure out two ounces to set aside.In a large bowl, beat together butter and brown sugar until blended. Add eggs, one at a time. Gradually mix in the 10 ounces of marmalade.In a separate bowl, mix together flour, baking powder, cinnamon, and salt.Slowly beat the dry ingredients into the wet, until just combined. Fold in the pecans.Pour batter into the loaf pan. Bake for 45 minutes; check on bread, and cover with foil if it is becoming too browned on top. Continue baking for another 15 to 20 minutes (that is 60 to 65 minutes total), until the very middle passes the toothpick test. Let rest in pan for about 10 minutes, then use the parchment sling to pull the bread out to set on a cooling rack.After the bread cools completely, mix together the remaining marmalade and the confectioners' sugar to form a thick glaze; alternatively, if a smaller jar was used, add orange juice by teaspoons into the sugar until a thick glaze is formed.Let set for 20 minutes before slicing in. Store at room temperature in a sealed beg or plastic wrap. Bread can also be sliced and frozen for later enjoyment.OM NOM NOM!

Book Blog: A Master of Djinn(Dead Djinn Universe #1) by P. Djèlí Clark

I review everything I read and post reviews on Goodreads and LibraryThing. That’s not enough. Good books are meant to be shared. Therefore, I’m spotlighting some of my favorite reads here on my site.

A Master of Djinn (Dead Djinn Universe #1) by P. Djèlí Clark

out now in print and ebook; BookShop, B&N, and Amazon [affiliate link]

I received a galley of this book via NetGalley.

P. Djèlí Clark is one of the best historical fantasy authors out there right now, and his debut novel proves it yet again. I’ve enjoyed his novellas set in this same magical, steampunk-tinged Cairo as well as his Nebula-nominated Ring Shout, but this novel is even better because it delves deeper into the setting, into the characters.

The set-up of the book uses the formula of most mystery novels: it begins by showing a murder, though the victim’s perspective. It then switches to the investigation. Fatma is a dapperly-dressed woman, one of few who work within the Ministry of Alchemy, Enchantments and Supernatural Entities. She’s called to the scene of a disturbing mass murder that reeks of magic, and soon encounters something she finds even more disturbing: she has been assigned an enthusiastic new partner. The gruff detective wants no part of this arrangement, but together they start an investigation that abounds in dark magic, conniving angels, and powers no human should command.

The book doesn’t shy away from the horrors of colonialism, homophobia, and racism. The world feels realistic, even filled as it is by djinn and spirits and old gods reborn. Fatma is a fantastic heroine–a rare lesbian lead character. She’s smart, impeccably-dressed, and I couldn’t help but root for her from the very start. The plot of the book has many twists and turns, and while I predicted the identity of the Master of Djinn early on, that didn’t spoil my enjoyment one bit.

I hope there are many, many more books set to come in this world.

Bready or Not Original: Vanilla Applesauce Cake

Some days call for a no-fuss apple cake. This Vanilla Applesauce Cake is for those kinds of days.

There is no need to worry about procuring apples, or having them go bad, or the effort to peel and slice them. This cake uses applesauce, which loads the cake with beautiful flavor.

The cake also has the gentle flavor of a great combination of spices. The finisher is no-fuss, too: a top crusted with coarse sugar that adds a touch more sweet and a tiny crunch.

Want to serve this cake for just a few people? No problem. Slice up the cake, and freeze individual slices for later.

Modified greatly from a Heilala Vanilla ad in Bake from Scratch Magazine, September/October 2019.

PrintBready or Not Original: Vanilla Applesauce CakeApplesauce is the secret to this no-fuss spiced single layer cake. It is moist and delicious, perfect to hit that sweet-spot for a breakfast or dessert!Course Breakfast, Dessert, SnackCuisine AmericanKeyword apple, applesauce, cake, springform panAuthor Beth CatoEquipment9-inch springform panoffset spatulaparchment paperIngredients2 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon kosher salt1/2 teaspoon baking soda1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 cup white sugar1 cup applesauce or about 2 individual serving cups of applesauce1/2 cup buttermilk or soured milk (see note)1/2 cup vegetable oil2 large eggs room temperature1 teaspoon vanilla extract1/4 cup coarse sugar as topping, such as turbinado, maple, etcInstructionsPreheat oven at 350-degrees. Cut parchment paper to fit in the base of a 9-inch springform pan. Apply nonstick spray with flour to bottom and sides of pan. Add parchment and spray again. Set aside.In a big bowl, combine flour, baking powder, cinnamon, salt, baking soda, ginger, and cloves.In another bowl, whisk together the sugar, applesauce, buttermilk or soured milk, oil, eggs, and vanilla. Gradually pour the wet ingredients into the dry, mixing well.Pour batter into the pan and smooth out with an uneven spatula. There will likely be bubbles in the batter. Gently tap the sides of the pan and thump it on the counter to get them to rise and burst. Using a spoon, sprinkle the coarse sugar all over the top as evenly as possible.Bake for 35 to 40 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes, then release sides. Let cake cool completely on base for several hours.Slice into wedges and serve. Cake keeps well in a sealed container at room temperature and pieces can also be wrapped individually and frozen for later enjoyment.OM NOM NOM!NotesSoured milk is a convenient substitute for buttermilk. In a liquid measuring cup, pour enough lemon juice or vinegar to cover the bottom, then pour in milk or half & half to equal the full 1/2 cup of liquid called for in this recipe. Let it sit for about 10 minutes to curdle, then use.

Beth Cato: Now on Wikipedia

I recently discovered that someone spent incredible time and effort to create a Wikipedia page about me. It’s quite comprehensive. The information is culled from my bibliography page here on my site as well as other resources.

I can’t say I mind–I’m more baffled than anything because of the effort involved. Thanks, stranger!

Bready or Not: No-Knead French Boule (French Bread Round)

French bread is one of the best things in the world and it is super-easy to make. All you need are four ingredients and some time.

The time element is not that much of an issue, though, because this takes all of five minutes to mix up. After an initial rise, the dough can then be tucked away in the fridge for up to two weeks.

If this technique looks familiar, it’s because it’s similar to the recipe I shared in February for my favorite pizza dough. They are both modified from the book Artisan Bread in Five Minutes a Day.

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The boule, or bread round, is the most traditional form of French bread. The baguette is actually an innovation from the 1920s. The boule was first, and is, arguably, the best.

This bread is perfect to slice up, butter, and toast. It’s great for sandwiches. For charcuterie and cheese. To make French toast. Any way you can eat bread, really.

It’s also great to freeze and thaw for later enjoyment! This is really a recipe that is all about convenience, before and after baking.

PrintBready or Not: No-Knead French Boule (French Bread Round)This recipe makes a lovely round of fresh French-style bread. The dough can be made up to 2 weeks in advance and stored in the fridge! The times stated in the recipe are for baking the entire round at once, but it can also be used in smaller portions with reduced baking times. Modified from Artisan Bread in Five Minutes a Day.Course Appetizer, Main Course, Side DishCuisine FrenchKeyword yeast breadAuthor Beth CatoEquipmentbaking stone or baking steelsmall metal cake or casserole panIngredients1 1/2 cups lukewarm water2 1/4 teaspoons active yeast or one store packet3 1/4 cups all-purpose flour2 1/4 teaspoons kosher saltInstructionsWarm the water to just above body heat, about 100-degrees. Pour it into a large bowl. Add the yeast, flour, and salt. Stir until everything is uniformly moist, no dry patches to be found.Loosely cover the bowl with plastic wrap, waxed paper, or an off-kilter lid, and set in a warm spot in the kitchen.After about 2 hours, it should double in size and flatten out on the top; a colder kitchen may need as long as 5 hours, which is fine.The dough can be used now, but is very sticky. It's easier to work with if it has chilled in the fridge for at least 2 hours, but can idle in there overnight or for as long as 2 weeks. Keep loosely covered so that it doesn't dry out.Prepare a piece of parchment with a dusting or flour, semolina, or fine cornmeal. To shape the dough into a round, dust hands with flour then gently shape dough into a ball, tucking and smoothing rough bits into what will become the bottom. Set dough on prepared parchment. Let rise for 20 to 30 minutes. It may not rise a lot, but should puff a bit.Start preheating oven at 450-degrees. Place baking stone or steel in the middle rack of the oven. Place the empty metal cake or casserole pan beneath it. Let the oven heat for 20 minutes.Measure out 1 cup of water.After the bread has risen for about 40 minutes, lightly dust the top of the dough with flour. Use a lame or serrated knife to slash lines across the top.Pull the hot stone or steel from the oven. Use the parchment to carefully transfer the dough onto the hot surface. Set baking sheet into oven. Pull out the heated pan on the shelf below. With care, pour the water into the pan; do not overfill! Gingerly push the shelf back into place and close the oven so that the steaming water can work its magic on the baking bread.Bake for about 30 minutes. Do NOT open the oven until the end of that time! The bread should look crusty and golden over the top. Pull out the pan and let the bread cool. It may emit a crackling sound as it cools down. If the bottom is carefully thumped, the bread should sound hollow.Let cool about 20 or 30 minutes before cutting into the bowl. Store in a sealed bag for up to 2 days. If freezing portions of the bread, do so within the first day so they will be as fresh as possible.OM NOM NOM!