Beth Cato's Blog, page 43

Bready or Not: Coconut Bars

These Coconut Bars are easy to make and absolutely delicious!

I say that, and I don’t typically like coconut. As a kid, I hated all candy bars with coconut. To me, the texture was the problem. It was chewy and dry in a horrible way.

In contrast, these bars are chewy in a fantastic way. The shortbread base pairs well with the coconut top.

They even look pretty, don’t they? That’s because the recipe holds back a quarter of the coconut to go on top. That way it ends up crisping up in a lovely way.

I modified this recipe from Taste of Home Magazine, December 2015, where the original notes describe it as an American take on the Filipino coconut cake called bibingka. I don’t think I’ve ever tried that–if I have, it was like 20 years ago–so I can’t vouch as to how close it is.

But what I can say is that this is a fantastic recipe by its own merits. This is the kind of recipe that would be bright and pleasant at the holidays, and also perfect for a summer cook-out.

 

Bready or Not: Coconut Bars

This easy recipe results in deliciously chewy Coconut Bars, perfect to indulge in year-round.

Crust:

2 cups all-purpose flour
1 cup brown sugar (packed)
1/2 teaspoon salt
1 cup unsalted butter ( melted)

Filling:

3 large eggs
14 oz sweetened condensed milk can
1/2 cup all-purpose flour
1/4 cup brown sugar (packed)
1/4 cup unsalted butter (melted)
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups flaked coconut (divided)



Preheat oven at 350-degrees. Line a 13×9 pan with soil and apply nonstick spray.
In a big bowl, mix together the flour, brown sugar, and salt, followed by the melted butter. Sprinkle into the prepared pan and compress it to form an uneven layer. Bake for 12 to 15 minutes, until light brown. Cool on a wire rack for at least 10 minutes.
Reduce oven temperature to 325-degrees.
In a big bowl, whisk together the eggs, sweetened condensed milk, flour, brown sugar, butter, vanilla extract, and salt. Stir in 3 cups of coconut. Pour atop the crust. Sprinkle the remaining 1 cup coconut over the top.
Bake for 25 to 30 minutes, until the coconut is turning golden brown.
Cool completely at room temperature. Lift onto cutting board using foil; slice contents into bars.
OM NOM NOM!

Book Blog: Cry Pilot by Joel Dane

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.

Cry Pilot by Joel Dane

out now; Indiebound, B&N, and Amazon

I received an advance copy of this book via NetGalley.

By the description, I expected far-future sci-fi. Cry Pilot is that, and a whole lot more–like a cyberpunk and military scifi combination, all in an original take on post-climate apocalypse Earth.

Kaytu is a complicated young man trying to do right. He’s a gutter rat, a former refugee, and he has set his eye on military service with one of the major corporations that holds dominion over Earth. With his background–which only emerges in perfectly-paced detail across the book–he’s forced to take a more criminal route, which gets him assigned to be a cry pilot–essentially, a piece of meat dropped into an AI-driven mecha that does battle with other bio-machines that threaten to undo the resettlement and terraforming of the planet. Most cry pilots die. He does not–nor does the flighty drug addict with him. Together, they soon find themselves placed in different roles as they train to face a horrific threat unlike ever seen before.

With some scifi books with a far-future setting, it feels like the emphasis is on the world and tech and the characters are outright tropes. Not so here. Everyone feels vivid and alive. Kaytu’s peers are an eclectic bunch, and as he became attached to them, so did I (a dangerous thing when they are facing some pretty nasty threats). The world is incredibly immersive and detailed, and it builds in just the right way; I never felt overwhelmed. Not only is the tech advanced, but social constructs are radically different, too, but this is handled in a casual, natural way. Poly relationships are common (and make perfect sense, given the need for humanity to repopulate) and sexual preference is fluid.

I found the book to be absolutely enthralling. Not only is the story fantastic, but as a writer, I can only admire the elegant pacing of the world’s construction. This is a book to point to as an example of how to do scifi right.

Bready or Not Original: Cookies and Milk Quick Fudge

Old-fashioned stovetop fudge is great. It’s also fussy, sometimes refusing to set or turning out gritty, and makes the cook babysit a hot pot to stir and stir. I’m all about quick fudges, especially during the Arizona summer. This Cookies and Milk Quick Fudge is especially nice because it has endless variations!

Choose a crisp, crunchy cookie from the store. Maybe on a good sale. In my case, I used Keebler’s Deluxe Grahams. A lot of Keebler’s cookies would work here–just don’t use the soft-baked ones.

Prep the cookies by chopping up a cup and a half. Freeze those bits; it won’t take long. From there, it takes just a few minutes to mix up the fudge.

The hardest part is waiting for the fudge to set for the next few hours.

This recipe makes a lot of fudge, but it’s easy to portion out. Slice it small, and keep it sealed and stored in the fridge!

Make this recipe time and again with different cookies. It could even be customized for the holidays or sporting events with the addition of differently colored sprinkles on top. Have fun with it!

 

Bready or Not Original: Cookies and Milk Quick Fudge

This quick fudge is fast to prepare and ready to eat after a few hours of chilling. Use any variety of crisp, firm store-bought cookies here, like many of those made by Keebler. Chop up the cookies and spread them on a wax paper-covered dish to freeze, which won’t take long at all. This recipe makes a lot of fudge, and it can keep for weeks if sealed in the fridge.

1 1/2 cups chopped store-bought cookies (frozen)
3 cups white chocolate chips
14 ounce sweetened condensed milk can
3 Tablespoons mini chocolate chips



Line an 8×8 or 9×9 pan with foil and apply nonstick spray. Set aside.
In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!

Quickly stir in the frozen cookies and pour into the prepared pan. Sprinkle chocolate chips on top and tap them into place. Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge.

OM NOM NOM!

Book Blog: The Good Son: A Story from the First World War, Told in Miniature by Pierre-Jacques Ober

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 Good Son: A Story from the First World War, Told in Miniature by Pierre-Jacques, Jules Ober, & Felicity Coonan

out now; Indiebound, B&N, and Amazon

I received this hardcover book through the LibraryThing Early Reviewer’s program.

This is a picture book for children, but don’t assume it’s about rainbows and happy endings. It’s not. This book is intense. It is honest. It is bleak. Without a drop of red, it depicts the horrible nature of war. This is a book that might really bother some kids (and parents), but I see this as a book to inspire some hard but necessary discussions.

Without even considering the content, the The Good Son is an artistic masterpiece. It is fully illustrated through the use of toy soldiers, elaborate sets, and brilliant use of perspective. The effect is stunning. The use of toy props doesn’t cheapen the message in the slightest. On the contrary, the pages look eerily realistic at times. I think kids will really connect to the scenes because there ARE toys being used–which again, might be bothersome for some, but that is something to be worked through.

The text is minimal but effective. This book would be quick to read, but so much is happening in many scenes, I found myself lingering on each. The set up for the book is stark: a young French soldier named Pierre went AWOL for two days over Christmas to visit his mother, and upon his return, he is imprisoned and sentenced to death. He is to be made an example of to prevent further desertions. Pierre reflects on his time as a soldier and what he has learned about his German enemies as he awaits dawn and his execution. Again: this is not a book with a happy ending. That’s the nature of life, and of war–especially the Great War.

Some people might argue that the very premise makes this a horrible book for kids. I strongly disagree. There’s a great Madeleine L’Engle quote: “You have to write the book that wants to be written. And if the book will be too difficult for grown-ups, then you write it for children.” Children aren’t oblivious. They see and experience a lot. Teaching them that war is glorious and that heroes can’t be killed does not do them favors in the end. This book uses toy soldiers to get on the same level as kids, and respects their ability to understand what unfolds.

Bready or Not Original: Homemade Ginger Liqueur

Make ginger liqueur at home in a matter of days, and save a lot of money over buying the store stuff!

I’m frugal. I wanted to try an apple pie recipe that called for ginger liqueur, so I priced it. Um, no way was I paying for a $40 bottle when I needed just a smidge.

Therefore, I utilized the powers of the internet to find a way to make my own ginger liqueur. I ended up combining a couple recipes, and to great result. I used Kirkland brand vodka, from Costco, which made this even more of a bargain.

The result of the infusion is sublime. Citrus hits the palate first, followed by the ginger, leaving the mouth tasting fruity, zesty, and refreshed.

Use this ginger liqueur in baking (that apple pie recipe will be up in a few weeks!), drink it straight, or mix it into cocktails. It’ll be delicious no matter how you drink it, and–thanks to the vodka–it will keep indefinitely.

 

Bready or Not Original: Homemade Ginger Liqueur

Make your own ginger liqueur and save a lot of money! Using store brand vodka from a place like Costco makes this an even better bargain. Use clean jars and lids, but you needn’t sanitize as rigorously as when making homemade jams or jellies. Vodka itself is a sanitizing agent.

4 ounces ginger root (peeled and diced)
1/2 cup caster sugar
1 vanilla bean (halved)
16 fluid ounces vodka
orange (zested)



Combine all ingredients in a large jar or bottle with a good lid. Shake to mix. Let steep for 2 days, shaking the jar a few times a day.
Strain out the solids using a coffee filter or cheesecloth. Rebottle it and let it sit a day or two more to mellow before using it.
Store sealed. Drink straight, use in mixed drinks, or in recipes. Should keep indefinitely.
OM NOM NOM!

I won a Rhysling Award?!

The Rhysling Award is the top award within science fiction, fantasy, and speculative poetry, as voted on by members of the Science Fiction and Fantasy Poetry Association (SFPA). I’ve had poetry make finalist for like four years now–but this is no short list. The nominees fill an entire small book, and these poems are GOOD. Like, make you cry or gasp in reaction kind-of-good. I’ve always been happy to have my poems hang with that crowd.

This year, something bonkers happened. I WON. My poem “After Her Brother Ripped the Heads from Her Paper Dolls,” published in Mythic Delirium, won 1st place in the short poetry division. Even more bonkers, I also placed 2nd in the long form category with “The Fairies in the Crawlspace,” published in Uncanny Magazine.

Thanks to everyone who voted for my poems. I remain gobsmacked by this honor.

#SFWAPro

Bready or Not Original: Easy Apple Cinnamon Cake

Easy Apple Cake! This delicious cake is great to bake up, slice, and store in the fridge or freezer to enjoy for weeks to come.

If this recipe looks familiar, it’s because this is a rewrite of a recipe I posted back in 2016. The original version asked the baker to arrange the apple pieces in the middle and again on top.

After making this cake many, many times, I realized that was an unnecessarily fussy step. Ain’t nobody got time for that!

I started folding all of the apple chunks into the batter, and this saved a lot of time. The apples were perfectly distributed and the taste was the exact same.

This cake remains a very favorite for both my husband and my dad. They’ll eat it for breakfast, snack, or dessert.

When I travel back home to California, I always make this cake for my dad. Since my mom doesn’t stock baking ingredients, I measure up my own (one sandwich baggy with brown sugar and cinnamon; another with flour, baking soda, and salt; one more with white sugar) and whip him up a cake in no time!

 

Bready or Not Original: Easy Apple Cinnamon Cake

These dense, luscious apple cake squares are perfect for breakfast, brunch, snack or dessert! Use firm baking apples like Granny Smith.

3 medium apples (peeled, cored, & chopped into small chunks)
1 teaspoon cinnamon (heaping)
1/4 cup brown sugar (packed)
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup white sugar
1/3 cup vegetable oil
1/3 cup sour cream (or Greek yogurt)
1 teaspoon vanilla extract
2 eggs (room temperature)
turbinado or maple sugar for topping (optional)



Preheat oven to 350-degrees. Line a 9×9 square pan with foil and apply butter or nonstick spray.
In a medium bowl, toss peeled and chopped apples with cinnamon and brown sugar.
In a separate bowl, combine the flour, baking powder, and salt.
In a larger mixing bowl, whisk together the white sugar, vegetable oil, sour cream/yogurt, and vanilla extract until it’s smooth. Add the eggs.
Add the dry ingredients into the wet ingredients until everything is just mixed. Fold in the apple chunks.
Pour batter into the prepared pan. Sprinkle turbinado or maple sugar over top, if desired.
Bake 1 hour, until it passes the toothpick test in middle. Cool completely, chilling in fridge if desired. Use foil to list contents onto a cutting board. Cut into pieces.
These are great individually plastic wrapped and stored at room temperature or in the fridge; bars can be frozen and keep well for months. Eat from the fridge, or at room temperature, or warm in the microwave or oven. However you eat it, it’ll be delicious!
OM NOM NOM!

Interview with F&SF about my poem “My Ghost Will Know the Way”

My poem “My Ghost Will Know the Way” is in the July/August issue of Fantasy & Science Fiction Magazine. (Allow me to pause and happily flail about that for the hundredth time.) I was recently interviewed about the inspiration behind the poem. Read that here!

This is a very personal poem for me (as the interview explains), and the positive reactions to it have added much-needed brightness to my life this month.

#SFWAPro

Bready or Not Original: Citrus Scones

These citrus scones offer a bright way to start the day in portable and delicious form!

I managed to score a container of candied citrus peel–the stuff usually used in fruitcakes–on an after-Christmas clearance. “Oh, what to do with us?” I wondered.

Finally, it hit me: scones! An original scone recipe that my husband could enjoy before work.

Of course, I had to add a glaze. Orange juice and confectioners’ sugar made that easy.

Plus, I found that the scones freeze like a charm, even while glazed! They thaw quickly at room temperature, too.

Unlike other scone recipes I’ve made, this one produces soft, fluffy results. Not dry or crumbly at all. I credit the sour cream for that. It sure works wonders in cakes and bars, too.

 

Bready or Not Original: Citrus Scones

Use candied orange peel–the stuff used in fruitcakes–to make a deliciously fresh breakfast treat! This recipe makes eight scones, and can be cut by hand or formed in a scone pan. The finished scones can be frozen after glazing for later enjoyment.

Scones:

1 3/4 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
1/8 teaspoon salt
5 Tablespoons unsalted butter
1/2 cup plus 1 Tablespoon milk ( or half & half)
1/4 cup sour cream
1/3 cup candied orange peel
1 egg (lightly beaten)

Glaze:

1/2 cup confectioners' sugar
3 teaspoons orange juice [or water]
sprinkle of additional orange peel (optional)



Preheat oven at 400-degrees.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter until it resembles coarse crumbs.
In a different bowl, stir together 1/2 cup milk and sour cream. Stir into dry ingredients until it just holds together, adding more milk if needed. Fold in the candied citrus peel.
If using a scone pan, pack the dough into the triangular holes. If shaping by hand, transfer the cohesive dough to a large piece of parchment paper on a large cookie sheet. Shape into a large, even circle. Slice into eight wedges and separate them slightly.
Whisk egg and remaining tablespoon of milk and brush them atop each scone.
Bake until scones are golden brown, 15 to 17 minutes. Leave on pan to cool for 20 minutes.
To glaze, mix together confectioners’ sugar and orange juice to create a thick, dribbly consistency. Spoon atop scones. Immediately sprinkle on more candied orange peel and gently press into tops of scones.
Scones are best eaten within the day, but they can be frozen even while glazed. Freeze on waxed paper then transfer to a freezer bag or plastic container. They thaw quickly at room temperature.
OM NOM NOM!

Book Blog: Spin the Dawn (The Blood of Stars #1) by Elizabeth Lim

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.

Spin the Dawn (The Blood of Stars #1) by Elizabeth Lim

out now; Indiebound, B&N, and Amazon

 

I received an early galley through NetGalley.

Spin the Dawn takes a myriad of genre tropes and spins them in an incredible way, resulting in a book that’s surprising, fast to read, and immense fun. The back cover copy pitches it as Mulan meets Project Runway, and that’s certainly an apt description of the book’s first third; after that, it becomes a fresh take on a fairy tale romantic adventure.

Maia is the Mulan prototype, but instead of dressing as a boy to become a soldier, she disguises herself to compete to be the emperor’s tailor. This competition is still a kind of war, though. Not only are her peers sabotaging her efforts, but the emperor’s fiance is uncooperative and sets up impossible challenges–and then there’s the fact that if Maia is outed as a girl, she’ll be killed for lying to the emperor. When she finds out the scissors gifted to her by her father are magical, she doesn’t want to use them; to my delight, she truly wanted to succeed by her own merits. I loved Maia for that.

Of course, there’s a romance, too, and it’s an incredibly well done one. I enjoyed how it developed and yikes, did the end deliver some major surprises.

I added this book to my list to consider for the Norton Award for next year. It’s that good. I hope its release is heralded by lots of positive attention, and I’ll certainly look for other books in the series.