Beth Cato's Blog, page 29
May 12, 2021
Bready or Not: Molasses Toffee Apple Upside-Down Cake
This Molasses Toffee Apple Upside-Down Cake is as delicious as it is beautiful!
This cake does take a little extra effort. You have to give some thought to placing the apple slices instead of just mixing in the apples. It also dirties a lot of dishes.
But the end result? The cake crumb is reminiscent of a dense, moist gingerbread cake–which goes perfectly with the apples. The combo is sheer bliss.
So, what kind of apples are best? Three medium baking apples! You can always Google that subject for a wide range of recommendations. I can recommend Granny Smiths, Galas, and Pink Lady.
The resulting cake is great warm, recently from the oven. It’s also good cold from the fridge. And reheated, warmed just a touch in the microwave or toaster oven. But not reheated to be super-hot–that actually makes the apples go too soft.
This cake is also great to slice into blocks, wrap in plastic, and freeze for later. It keeps wonderfully that way! Thaw and enjoy at your leisure.
Modified from Bake from Scratch September/October 2019.
PrintBready or Not: Molasses Toffee Apple Upside Down CakeThis beautiful apple cake takes some extra labor to arrange, but wow is the presentation pretty--and the cake is delicious, too! The dense crumb tastes like gingerbread and is a perfect complement to the slices apples. Modified from Bake from Scratch September/October 2019.Course Breakfast, Dessert, SnackKeyword apple, cake, gingerbreadAuthor Beth CatoEquipment9x9 square panoffset spatulaIngredients1 2/3 cups light brown sugar packed, divided1/4 cup unsalted butter half stick, melted1/2 cup plus 2 Tablespoons molasses divided3 large baking apples about 450 grams after being peeled, cored, and thinly sliced; Granny Smith, Gala, and Pink Lady work well1/2 cup plus 1 Tablespoon unsalted butter softened2 large eggs room temperature1 large egg yolk2 teaspoons vanilla extract2 2/3 cups all-purpose flour2 1/2 teaspoons baking powder1 1/2 teaspoons ground cinnamon3/4 teaspoon kosher salt3/4 teaspoon ground ginger1/2 teaspoon ground nutmeg1/8 teaspoon ground cloves3/4 cup whole milkInstructionsPreheat oven to 350-degrees. Cut a square of parchment paper to fit in the bottom of a 9x9 square pan. Grease pan with butter or nonstick spray. Place parchment, and grease paper as well. Set aside.In a small bowl, whisk together 2/3 cup brown sugar, melted butter, and 2 tablespoons molasses. Pour into prepared pan. Arrange apple slices in groups of 5 in alternating patterns on top of sugar mixture.In a big mixing bowl, beat softened butter and remaining 1 cup brown sugar until fluffy. This will be about 3 to 4 minutes in a stand mixer. Scrape sides of bowl as needed.Beat in remaining 1/2 cup molasses until no streaks remain. One at a time, add the eggs and egg yolk followed by the vanilla.In a medium bowl, whisk together the dry ingredients: the flour, baking powder, cinnamon, salt, ginger, nutmeg, and cloves.Gradually mix the dry ingredients into butter mixture alternately with the milk. Beat until just smooth. Pour batter over apples, smoothing with an offset spatula.Bake until the middle passes the toothpick test, about 45 to 50 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan to release sides of cake, if needed. Carefully invert onto a flat serving plate or small cutting board.The cake is fantastic eaten fresh, cold, or just warmed. It can also be cut into squares and frozen for later enjoyment.OM NOM NOM!
May 7, 2021
Book Blog: The Last Fallen Star (Gifted Clans #1) by Graci Kim
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.
The Last Fallen Star (Gifted Clans #1) by Graci Kim
out now in print and ebook; BookShop, B&N, and Amazon [affiliate link]
I received an advanced copy of this book from the publisher via NetGalley.
Rick Riordan has done wonders for the lit world, not simply through his own books, but his support of other authors. I’ve read several middle grade books in his new Presents line, and there hasn’t been a bad one in the bunch. Graci Kim’s fun yet meaningful romp The Last Fallen Star is an incredible new novel inspired by Korean mythology and set in Los Angeles.
Riley is a relatable, great heroine from the start. She was adopted into a family of Gom, witch healers, but has no magic herself, much to her vexation. In an incredibly pleasant twist to familiar tropes, Riley has a fantastic relationship with her family, including her almost-the-same-age sister, Hattie. In fact, Hattie loves her so much that she’s willing to do forbidden magic to split her magical power with Riley. Of course, everything goes wrong. The Gods and the supernatural get involved. Hattie is in terrible peril. Riley ends up on an urgent quest to save Hattie before her sister is lost forever.
The pace of the book is fast and punctuated by moments of humor and levity, but what I loved most was the story’s genuine heart. The people here feel real and complicated. There are major messages of belonging and family, but they are not heavy-handed or suffocating. Plus, hey, the book is loads of fun, and a great way to learn about Korean mythology and culture. I not only want to read the next book in this series, but I want to read more of Kim’s writing, too.
May 5, 2021
Bready or Not Original: Small Batch Cakey Brownies
Sometimes you just need a few brownies. That’s the perfect time for this Small Batch Cakey Brownies recipe.
These are not monstrously thick brownies. They are thin with a crackled top, with a nice, cakey moist crumb.
I created this recipe by combining about four other recipes, trying to find a middle ground recipe that my son would like. This is the one that turned out to be the winner.
Even better, I found out these brownies kept well for an entire week in a sealed container at room temperature–and who knows, maybe they could last a lot longer? In any case, there’s no urgent need to gorge on them lest they go bad.
These brownies are all about goodness.
PrintBready or Not Original: Small Batch Cakey BrowniesThis recipe makes a small, thin batch of delicious cakey brownies. These have a crackled top with loads of chocolate flavor below.Course Dessert, SnackCuisine AmericanKeyword brownies, chocolateAuthor Beth CatoIngredients2 ounces semi-sweet chocolate6 Tablespoons unsalted butter1 cup white sugar2 large eggs1/2 teaspoon vanilla extract1/2 teaspoon fine sea salt1/4 cup all-purpose flour1/4 cup cake flour1/2 cup milk chocolate chipsInstructionsPreheat the oven to 350-degrees. Line a 9x9 or 8×8-inch pan with foil, letting foil overhang each side. Apply nonstick cooking spray.In a microwave-safe bowl, microwave the chocolate and butter on high in 30 second increments, stirring between each burst, until everything is melted. Let cool slightly.Using a stand mixer or hand mixer, in a large bowl beat together the sugar and eggs for 3 to 5 minutes, until they are pale, light, and fluffy. Pour in the cooled chocolate and butter mixture, followed by the vanilla.Combine the salt and both flours in a bowl. Stir in the chocolate chips. Fold flour mix into the wet ingredients. Pour into the prepared pan and even out.Bake for 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely. Use foil onto a cutting board to slice into bars.Brownies will keep for upwards of a week in a sealed container at room temperature.OM NOM NOM!
April 30, 2021
Book Blog: Elatsoe by Darcie Little Badger
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.
Elatsoe by Darcie Little Badger
out now in print and ebook; BookShop, B&N, and Amazon [affiliate link]
I read this as part of my Norton finalist packet.
What a fantastic YA book! Elatsoe has an urban fantasy vibe, kinda, but spins everything in a brilliant, original way. A big reason for that is the dynamic, smart heroine, Elatsoe aka Ellie. She’s still a high schooler but she has big dreams of becoming a paranormal PI. She knows the paranormal well, as she was raised on the stories of her incredible Lipan Apache ancestress Six-Great, and her near-constant companion is the ghost of her beloved dog, who she raised herself. When her cousin is in a terrible car accident, he reaches out in a dream to tell her this was no accident, but murder. Ellie goes along with her parents to take care of her cousin’s widow, and finds herself investigating not the murderer but an entire creepy town.
I loved how smart this book was. Ellie is a kid, sure, but she is competent, and she is respected for her competence by her parents and those who know her. That is so refreshing! That doesn’t take away from the tension in the book, either, because Ellie still has a lot to learn. This is a story packed with twists and turns, and the world Little Badger established is endlessly fascinating. I mean, I tend to avoid books with vampires because I feel they have been so overdone, but the way they come across here feels fresh and new, and I LOVED a scene where Ellie and her mom banish an unwelcome vampire.
I hope there are more books set in this world. I would love to visit here again!
April 28, 2021
Bready or Not Original: Pancetta Risotto
This Pancetta Risotto is a fantastic meal for two people, or a delicious side for a group. It’s time-consuming but very straightforward to make.
I confess, I spent years being intimidated by the very idea of a risotto. I would see it done on cooking shows. So much stirring! When I finally got up the gumption to give it a try, I found risotto wasn’t hard at all. It really is about lots of stirring.
This recipe here is my fancy occasion recipe, especially when I have some good pancetta on hand, such as the kind carried by Smoking Goose Meatery out of Indianapolis.
As for the wine, I’ve tried this with fancier Sauvignon Blanc from Total Wine (Cloudy Bay from New Zealand) as well as a $6 Trader Joe’s Coastal Sauvignon Blanc. Both versions turned out great! You don’t need to go all-out, but get something that is (hopefully) drinkable with the finished meal.
April 23, 2021
Book Blog: The Midnight Bargain by C. L. Polk
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.
The Midnight Bargain by C. L. Polk
out now in print and ebook; BookShop, B&N, and Amazon [affiliate link]
Beatrice Clayborn is a sorceress who practices magic in secret, terrified of the day she will be locked into a marital collar that will cut off her powers to protect her unborn children. She dreams of becoming a full-fledged Magus and pursuing magic as her calling as men do, but her family has staked everything to equip her for Bargaining Season, when young men and women of means descend upon the city to negotiate the best marriages. The Clayborns are in severe debt, and only she can save them, by securing an advantageous match before their creditors come calling.
In a stroke of luck, Beatrice finds a grimoire that contains the key to becoming a Magus, but before she can purchase it, a rival sorceress swindles the book right out of her hands. Beatrice summons a spirit to help her get it back, but her new ally exacts a price: Beatrice’s first kiss . . . with her adversary’s brother, the handsome, compassionate, and fabulously wealthy Ianthe Lavan.
The more Beatrice is entangled with the Lavan siblings, the harder her decision becomes: If she casts the spell to become a Magus, she will devastate her family and lose the only man to ever see her for who she is; but if she marries—even for love—she will sacrifice her magic, her identity, and her dreams. But how can she choose just one, knowing she will forever regret the path not taken?
I checked out this book from my library as part of my reading of Nebula finalists for this year.
I LOVE THIS BOOK. LOOOOOOOVE. It hits all of my sweet spots. A regency-inspired original world, with magic! Women striving for independence against societal expectations! A central romance with a guy who is a respectful, smart, supportive person, not a jerk! Smart heroines! Everything about this book is glorious and wonderful, including an ending that delivered a multitude of surprises and immense satisfaction.
April 21, 2021
Bready or Not: Glazed Citrus Loaf Cake
For times when you want some cake, not a huge cake, this Glazed Citrus Loaf Cake is about perfect.
It’s not some huge thing to store. It doesn’t take forever to make. It’s easy to slice up, individually wrap, and freeze portions for later.
Plus, it’s delicious. The cake is like a pound cake, soft and moist, with lemon and orange zest throughout. The bits of candied orange add a different texture in the mix.
Then there’s that luscious glaze. It’s not a heavy frosting, but a boost of sweetness to balance the zing of the citrus.
This is a great spring and summer kind of kind, one that tastes fresh and bright!
I modified this recipe from my favorite food magazine, Bake from Scratch, the March/April 2020 issue.
PrintBready or Not: Glazed Citrus Loaf CakeThis loaf cake is infused with citrus flavor and sweetness. A slice is perfect for breakfast, snack, or dessert! Modified from Bake from Scratch March/April 2020.Course Breakfast, Dessert, SnackCuisine DutchKeyword citrus, lemon, loaf cakeAuthor Beth CatoEquipment9x5 loaf panparchment paperIngredientsLoaf1 cup unsalted butter (2 sticks) softened1 1/4 cups white sugar2 medium lemons1 medium orange4 large eggs room temperature2 teaspoons vanilla bean paste2 cups cake flour3/4 teaspoon kosher salt1/4 teaspoon baking powder1/3 cup milk room temperature1 teaspoon cake flour1/2 cup candied orange slices finely choppedVanilla Glaze1 1/2 cup confectioners' sugar plus more if needed2 Tablespoons half & half or heavy cream2 Tablespoons unsalted butter melted1 teaspoon vanilla extract1/4 teaspoon kosher saltInstructionsWash, dry, and zest both lemons and orange. Set aside the fruit for another use.Preheat oven at 325-degrees. Cut a piece of parchment paper to fit into a loaf pan and extend up the long sides, like a sling. Apply nonstick spray in pan, then press in parchment and add more spray. Set aside.In a big bowl, beat butter, sugar, and zests together until they are fluffy, scraping the sides of the bowl often. Add eggs one by one, followed by the vanilla paste. The batter may look a bit curdled.In a separate medium bowl, combine the flour, salt, and baking powder. Gradually add it into the butter mix along with the milk. Batter will now be thick.In a small bowl, toss together the candied orange bits and the teaspoon of cake flour to coat. Fold it into the batter.Pour everything into the prepared loaf pan and even out the top.Bake for 40 minutes. Rotate pan in oven. Bake for another 40 minutes. Test the middle with a toothpick for doneness, and bake for another 5 to 20 minutes, until the toothpick comes out clean.Let loaf cool in pan for 10 minutes, then use the parchment to lift it onto a rack to cool completely.Make the vanilla glaze by mixing together all the ingredients until they are smooth and at a thick, pourable consistency. Immediately drizzle and smear over the top of the cake, letting excess artfully drip over the sides. Let glaze set for 30 minutes, then slice in.Wrap cake and keep at room temperature. It can also be cut into individual slices and frozen for later enjoyment.OM NOM NOM!April 16, 2021
Book Blog: The Dictionary of Lost Words by Pip Williams
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.
The Dictionary of Lost Words by Pip Williams
out now in print and ebook; BookShop, B&N, and Amazon [affiliate link]
I received a copy of this book from the publisher via NetGalley.
Brilliantly written, thoroughly researched, deeply emotional. The Dictionary of Lost Words is an incredible work of literary and historical fiction.
The lead character, Esme, grows up with the Oxford English Dictionary. Motherless, curious, she spends many of her earliest days playing and observing beneath the desk of her father in the ‘Scriptorium,’ set up in a shed on the Oxford grounds. It’s there she finds the abandoned slip for ‘bondmaid’ and begins collecting more words. At first, she steals discards from the Scriptorium, but as she grows up, she realizes there are lost words everywhere–words deemed too crude or low class to be included the decades-long labor of the dictionary, words especially used by women and the dismissed of society. She collects her words along with life experiences.
This is a profound book, truly. It’s about words, and people, and love, and loss. It’s never preachy, but the messages are there. The way everything is delicately laced together is a marvel. The end of the book made me weepy more than once. There are some terrible tragic turns, and then–the very ending is a surprise culmination that resolves everything with stunning sweetness.
April 14, 2021
Bready or Not: Cheddar Beer Bread Rolls
These Cheddar Beer Bread Rolls taste as good as they look. Seriously.
When the pandemic sent everything topsy-turvy in spring 2020, my husband ended up working from home more often. That meant I needed to feed him more often.
So, like so many people, I started baking more bread. These rolls were among the first of my experiments, and they were a major hit.
The original recipe from New York Times Cooking made a huge batch of rolls. I needed enough rolls to feed one guy, with a extras frozen for later.
I rewrote the recipe to delicious results. I used a Guilt Lifter beer to make these, which lent a refreshing hoppy flavor. A heavier and darker beer will create heavier and darker flavor. Try different beers to suit your tastes and match your meal.
PrintBready or Not: Cheddar Beer Bread RollsMake a batch of about a dozen cheesy rolls with this straightforward yeast bread recipe! Beer lends some hoppy flavor to the dough, along with a boost of yeast. These rolls are fantastic fresh, but can also be frozen and heated up later for a delicious side dish. This recipe is halved and otherwise modified from a New York Times Cooking recipe.Course BreadCuisine AmericanKeyword alcohol, beer, cheese, yeast breadServings 12 rollsAuthor Beth CatoEquipment2 8-or 9-inch cake pans2.5-inch round cutterplastic wrapbasting brushIngredients2 Tablespoons unsalted butter divided3 cups all-purpose flour or bread flour1/2 Tablespoons instant yeast1 teaspoon coarse kosher salt2 Tablespoons honey1 cup beer room temperature1 cup shredded cheese 120 gramsInstructionsDivide the two tablespoons of butter in half, separating them to soften at room temperature.In a stand mixer with a bread hook attachment, stir together the flour, yeast, and salt. Follow up with 1 tablespoon of softened butter, honey, and beer. Mix on low speed for 4 minutes, scraping the bowl as needed. Increase the speed to medium for another 2 minutes, pulling the dough from the hook a few times. Add about half the cheese, reserving the rest to go on top later. Mix the cheese until it's distributed through the dough.Lightly grease a large bowl. Transfer the dough there and cover with plastic wrap or a towel to let it rise until it's about doubled in size, about an hour.Grease the two cake pans. Prepare a lightly floured surface and tip the dough onto it. Pat the dough out into a thick, even layer. Use the cutter to slice out rolls. Place them not quite touching in the pans. Reform scraps as much as possible to shape into more rolls. The rolls likely won't quite fill both pans.Cover pans with plastic wrap and set in a warm place to rise again for 35 to 45 minutes. They may not increase a lot in size, but they should look puffy.Preheat oven at 400-degrees.Pull out remaining pat of butter and cheese. Brush the soft butter over the rolls, and follow up with a sprinkling of cheese. Try to keep the cheese from touching the edge of the pan, where it could burn.Place both pans in the oven and bake until the rolls are browned and cheese is melted, 15 to 20 minutes. A digital thermometer in a center roll should read 190-degrees at minimum.Let cool for at least 10 minutes before (carefully) pulling apart and serving.Rolls can keep in a sealed bag at room temperature for up to 2 days. They can also be frozen and thawed for later enjoyment. They taste best hot. For best results, wrap them in foil and bake at 400 for about 10 minutes to warm them through.OM NOM NOM!April 9, 2021
Book Blog: American Cider: A Modern Guide to a Historic Beverage by Dan Pucci & Craig Cavallo
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.
American Cider: A Modern Guide to a Historic Beverage by Dan Pucci & Craig Cavallo
out now in print and ebook; BookShop, B&N, and Amazon [affiliate link]
I received an advance copy of this book via NetGalley.
American Cider sets about–and succeeds–with two major goals. First of all, it essentially lays out American history, region by region, by following the progression of apple trees, and by extension, the brewing of cider. It doesn’t ignore the fact that this is also a story of colonialism. White settlers brought their seeds and scions, and the planting of apple trees was among the first things done when establishing households in what was once Native American land. Likewise, when tribes were forced from their homelands and onto reservations, the destruction of their buildings and apple trees was included in that effort. Props to the authors for being up-front about that aspect of apples–that honesty ads a lot to the book, and prevents it from feeling like a lengthy propaganda piece on the awesomeness of apples…
…Though let us not deny, apples are indeed awesome. The authors’ passion and knowledge of their subject matter also comes through, loud and clear. This isn’t a book for the person vaguely-interested in apples and cider, though it is an engaging read all the way through. This is a book for the foodies, for the people who really love cider and wants to understand it more, and those who are interested in starting their own cidery.
On that note, the book’s second major emphasis in in describing and exploring up-and-coming cideries across the country. Wow, did these sections make me want to go on a road trip and try everything that was out there. The information is pretty detailed. They lay out the geography and climate and how that impacts apples, what has been grown in the past, what grows now, and various other details about varying business operations. It definitely inspired me to buy cider at Trader Joe’s this week when I recognized a name from this book.
I highly recommend this book for anyone who enjoys American cider and wants to understand the history, present, and future trajectory of the beverage. (As for me, I hope that trajectory means it is pouring straight down my gullet.)
