Beth Cato's Blog, page 51

CoKoCon Time!

CoKoCon begins tomorrow! It’s a scfi/fantasy con taking place in Phoenix, Arizona, at the Metrocenter Doubletree. Find out more about the con here. I’ll actually be there as the local author guest of honor, and I have a loaded schedule. Find the current version below; it can also be found on their site. Changes may occur, apocalypses may happen, etc.

Yes, I’m bringing cookies!

Friday, August 31

7pm

Signing: Beth Cato

Dealers Room, 7pm – 7:45pm

Local Author GoH Beth Cato will be signing in the Dealers Room. Bring your items to be signed.

8pm

Surviving Social Media

Canyon 3, 8pm – 9pm

Gary W. Babb, Beth Cato, Thomas Watson, Stephanie Weippert

In the world of Sad Puppies, Comics Gaters and Rian Johnson haters, social media can be a minefield as much as it can be a promotional tool. Enjoy some tips on how to tread lightly in Reddit, how and how much to share, and what precautions and steps you can take when it becomes too intense.

Saturday, September 1

11am

Book Discussion: A Long Way to a Small Angry Planet

Lobby Pit, 11am – 12pm

Beth Cato, Michael Senft

Join Beth Cato and Michael Senft as they host a book discussion on A Long Way to Small Angry Planet by Becky Chambers.

2pm


Signing: Beth Cato
Dealers Room, 2pm – 3pm

3:30pm

Steampunk—More Than Airships

Canyon 3, 3:30pm – 4:30pm

Ashley Carlson, Beth Cato, David Lee Summers, Cynthia Ward

It’s not just flying anachronisms; steampunk is an aesthetic. Beth Cato leads our panel of authors in examining the style and the tropes of this whimsical version of alternate history.

5pm

Meet the Guests

Terrace, 5pm – 6pm

Here’s a chance to meet all our GoH in one place, at one time.

8pm

Strong Female Characters

Canyon 3, 8pm – 9pm

Ashley Carlson, Beth Cato, Jenn Czep, Jamie Wyman

For ages the strong female character was able to kick ass with the men in her chainmail bikini. Thankfully, that has changed. From Buffy the Vampire Slayer to Hermione Granger, we look at what makes a strong woman in the 21st century.

Sunday, September 2

10:30am

Spotlight on Beth Cato

Terrace, 10:30am – 11:30am

12:30pm

Mental Health Check for Writers and Readers

Canyon 3, 12:30pm – 1:30pm

Ashley Carlson, Beth Cato, Eric T. Knight, Marsheila Rockwell

Our panelists lead a frank talk about mental issues, how they influence their stories and how they impact the writing process.

2pm

What If

Canyon 3, 2pm – 3pm

Beth Cato, H. Paul Honsinger, Sue Martin, Harry Turtledove

Alternate history revolves around critical points in history, where one little change creates massive ripples. Join our Guests of Honor Harry Turtledove and Beth Cato as they discuss these touch points, and what a little nudge in one direction or the other might spawn.

5pm

Magic Systems

Canyon 3, 5pm – 6pm

Beth Cato, Bruce Davis, Avily Jerome, Eric T. Knight

They are the heart of every high fantasy. And with writers like Rothfuss and Sanderson, they’ve become a science. Our panelists discuss their favorites and how to create a workable magic system, whether rigidly scientific or more numinous à la Tolkien—and when to use which.

8pm

Magic & Mayhem—Trickster Stories

Canyon 3, 8pm – 9pm

Ashley Carlson, Beth Cato, Jenn Czep, Jamie Wyman

We all love Loki and not just because of Tom Hiddleston. This panel looks at the trickster archetype, from myth and legend through modern fantasy. But let’s be honest, there will probably be a lot of talk about Tom Hiddleston!

Monday, September 3

3:30pm

Childhood Favorites

Canyon 3, 3:30pm – 4:30pm

Beth Cato, Tom Leveen, Jeff Mariotte, Marsheila Rockwell

What books inspired you to become a writer? What are the cherished stories and beloved authors that provided the muse for our panelists? They will reminisce about their favorites and maybe discuss a few current favorites as well.

5pm

Closing Ceremonies

Terrace, 5pm – 6pm

Dee Astell, Hal C. F. Astell, Mark Boniece, Beth Cato, Cheshire Moon, Eric Coleman, Lizzie Crowe, Steve Rude, Harry Turtledove

Help us wrap up year one for CoKoCon and set the stage for 2019!

#SFWAPro

Bready or Not: Homemade Twix Bars

If you’re craving candy bars–a lot of candy bars–this recipe will result in a casserole dish of Twix-like yumminess.

These are a bit softer than Twix, but the similarities are there. The crust is like cakey shortbread topped with caramel-sweet dulce de leche. Chocolate finishes off the top.

As the pictures show, there are some crumbs. Very delicious crumbs. I found the chocolate layer on top stayed soft, even after chilling.

This is the perfect recipe for feeding a large crowd. If you cut them into long rectangles, like Twix, you’ll have a lot!

But if you have leftovers, no worries–these keep well for days in the fridge, and you can also freeze them between waxed paper layers. Just thaw them in the fridge when your craving strikes again.

Modified from Twixy Shortbread Bars in Better Homes & Gardens.

 

OM NOM NOM!\n","cookTime":"P","prepTime":"P","totalTime":"P"}


Bready or Not: Homemade Twix Bars





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This recipe creates a big pan of soft Twix-like candy bars! Note that the dough needs to chill prior to baking. The finished bars keep best in the fridge, but they can also be frozen for later enjoyment.

1 1/2 cups (3 sticks) unsalted butter, softened
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 13.4-oz can dulce de leche
3/4 cup whipping cream
6 Tablespoons butter
3 Tablespoons light corn syrup
12-ounces (1 bag) semisweet or milk chocolate chips
3/4 teaspoon vanilla extract

Line a 13x9-inch pan with aluminum foil and apply nonstick spray.

In a large bowl beat the 1 1/2 cups butter until soft and creamy. Add the sugar and vanilla. Beat in the flour. Press the dough into the prepared pan and set in fridge to chill for at least 30 minutes.

Preheat oven at 350-degrees. Bake the pan with dough for 20 to 25 minutes, until set and turning light brown. Cool on rack.

Spread contents of dulce de leche can evenly over the crust.

In a saucepan on medium heat, warm up the whipping cream, 6 tablespoons of butter, and corn syrup until they are just boiling. Remove from heat. Add the chocolate and vanilla but don't stir! Let it sit for 5 minutes. Stir until nice and smooth. Cool another 10 minutes, then pour chocolate over the dulce de leche. Spread it evenly over the top. Cover and chill for an hour or two.

Use the foil to lift contents of pan onto a large cutting board. Slice into bars.

These homemade candy bars keep best in the fridge, and can also be frozen (and later thawed in fridge). If at room temperature for a prolonged period, the bottom crust may get soggy.

OM NOM NOM!

Bready or Not Original: Nutty Bites

I present to you my recipe for Nutty Bites. These are a fantastic snack or breakfast.

Plus, they are super-healthy, loaded with nuts and seeds, totally gluten-free, with honey as the sweetener and binding agent.

This is an easy recipe to customize, too. Keep the amounts of nuts and seeds the same, but switch in peanuts, hazelnuts, walnuts, wheat germ, sunflower kernels… whatever you like!

You can toast the nuts first, if you choose. I actually preferred it untoasted. Do note that some smaller add-ins like pepitas can burn quickly, and burned pepitas don’t taste that great. (Voice of experience here.)

I can report that these keep well in the freezer for at least a month, too. Just make sure to have something like waxed paper between the layers–and even then, in a few spots with heavy honey, the bars might stick.

Oh, and did I mention that this is entirely made on stovetop? No need to heat up the house by turning on the oven! Whip out your candy thermometer and you’ll have Nutty Bites ready in no time flat.

 

OM NOM NOM!\n","cookTime":"P","prepTime":"P","totalTime":"P"}


Bready or Not Original: Nutty Bites





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Toast the nuts first if you choose (though watch out, pepitas can burn fast), but untoasted, unsalted nuts offer a nice clean flavor here. Feel free to substitute other nuts or other add-ins (like wheat germ for chia seeds or flaxseed). A candy thermometer is necessary for this recipe.

1/2 cup macadamia nuts
1/2 cup pecans
1/2 cup almonds
1/2 cup pepitas
1/4 cup chia seeds
1/4 cup ground flaxseed
3/4 cup honey
1/4 cup water
sprinkle salt

Mix the nuts and seeds together in a large glass or metal bowl. Prepare an 8x8 pan with parchment paper or aluminum foil, and grease well.

Heat the honey and water in a medium saucepan on medium-high. Use a candy thermometer to track the temperature as it rises to 275-degrees (soft crack stage). Stay close to the pan at all times! Once the honey starts boiling, it will bubble excessively, so keep stirring and use great caution.

As soon as it reaches 275-degrees, pour the honey mix over the nuts and seeds. Stir to coat. It will harden quickly, so move fast! Pour everything into the ready pan and press out evenly.

Let set out for an hour. Use a knife or bench knife to chop into squares. Store at room temperature in a sealed container between wax paper layers; they can also be frozen.

OM NOM NOM!

CoKoCon in Phoenix just 2 weeks away!

CoKoCon is a nifty new convention happening over Labor Day weekend in Phoenix. They invited me there as their Local Author Guest of Honor, which is all kinds of cool. If you’re local or traveling through Phoenix at that time, do check it out! I know a number of people who can’t attend the larger area cons because they are simply too big and/or too expensive; I think CoKoCon should provide a lovely, more accessible alternative. Advance membership is $50 for the whole weekend, Friday through Monday, and $60 at the door; kids are half that.

There will be loads of activities from author panels to artists to filking (that’s fan folk music). Oh yeah, and the big author Guest of Honor is HARRY TURTLEDOVE. I’m looking forward to talking about alt history and cats with him (we talk cats quite often on Twitter!).

Here is my full schedule as of now, but be sure to check their actual site for any changes.

Friday, August 31

8pm

Surviving Social Media

Canyon 3, 8pm – 9pm

Gary W. Babb, Beth Cato, Thomas Watson, Stephanie Weippert

In the world of Sad Puppies, Comics Gaters and Rian Johnson haters, social media can be a minefield as much as it can be a promotional tool. Enjoy some tips on how to tread lightly in Reddit, how and how much to share, and what precautions and steps you can take when it becomes too intense.

Saturday, September 1

11am

Book Discussion: A Long Way to a Small Angry Planet

Lobby Pit, 11am – 12pm

Beth Cato, Michael Senft

Join Beth Cato and Michael Senft as they host a book discussion on A Long Way to Small Angry Planet by Becky Chambers.

3:30pm

Steampunk—More Than Airships

Canyon 3, 3:30pm – 4:30pm

Ashley Carlson, Beth Cato, David Lee Summers, Cynthia Ward

It’s not just flying anachronisms; steampunk is an aesthetic. Beth Cato leads our panel of authors in examining the style and the tropes of this whimsical version of alternate history.

5pm

Meet the Guests

Terrace, 5pm – 6pm

Here’s a chance to meet all our GoH in one place, at one time.

8pm

Strong Female Characters

Canyon 3, 8pm – 9pm

Ashley Carlson, Beth Cato, Jenn Czep, Jamie Wyman

For ages the strong female character was able to kick ass with the men in her chainmail bikini. Thankfully, that has changed. From Buffy the Vampire Slayer to Hermione Granger, we look at what makes a strong woman in the 21st century.

Sunday, September 2

10:30am

Spotlight on Beth Cato

Terrace, 10:30am – 11:30am

12:30pm

Mental Health Check for Writers and Readers

Canyon 3, 12:30pm – 1:30pm

Ashley Carlson, Beth Cato, Eric T. Knight, Marsheila Rockwell

Our panelists lead a frank talk about mental issues, how they influence their stories and how they impact the writing process.

2pm

What If

Canyon 3, 2pm – 3pm

Beth Cato, H. Paul Honsinger, Sue Martin, Harry Turtledove

Alternate history revolves around critical points in history, where one little change creates massive ripples. Join our Guests of Honor Harry Turtledove and Beth Cato as they discuss these touch points, and what a little nudge in one direction or the other might spawn.

5pm

Magic Systems

Canyon 3, 5pm – 6pm

Beth Cato, Bruce Davis, Avily Jerome, Eric T. Knight

They are the heart of every high fantasy. And with writers like Rothfuss and Sanderson, they’ve become a science. Our panelists discuss their favorites and how to create a workable magic system, whether rigidly scientific or more numinous à la Tolkien—and when to use which.

8pm

Magic & Mayhem—Trickster Stories

Canyon 3, 8pm – 9pm

Ashley Carlson, Beth Cato, Jenn Czep, Jamie Wyman

We all love Loki and not just because of Tom Hiddleston. This panel looks at the trickster archetype, from myth and legend through modern fantasy. But let’s be honest, there will probably be a lot of talk about Tom Hiddleston!

Monday, September 3

2pm

Childhood Favorites

Canyon 3, 2pm – 3pm

Beth Cato, Tom Leveen, Jeff Mariotte, Marsheila Rockwell

What books inspired you to become a writer? What are the cherished stories and beloved authors that provided the muse for our panelists? They will reminisce about their favorites and maybe discuss a few current favorites as well.

#SFWAPro

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

Bourbon. Glazed. Pound. Cake. This thing is easy to make and tastes like a boozy version of a cruller.

Yes, a cruller. Those yummy braided-style glazed donuts. Slathered in bourbon.

Do I have your attention now?

I based this recipe on one in Bake From Scratch Magazine (Holiday 2016) but I altered it a good bit, especially in regards to the glaze.

When I use a thin, sugary glaze on a bundt cake, I like to use a method I learned from the Great British Bake Off. I use the pan to help me make sure the glaze soaks into the entire cake.

I’ve had too many cakes where the bottom middle of the cake ends up devoid of glaze. Not so with this technique!

Yes, you can taste the bourbon in the end result. No, I have no substitutions to offer. I don’t know what this recipe would be without that particular reinforcement.

OM NOM NOM!\n","cookTime":"P","prepTime":"P","totalTime":"P"}


Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)





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This glorious cake tastes like a boozy cruller! The inside is soft and tender like a pound cake, with the glaze creates a crunchy crust. This cake is great warm or cold, and slices can be frozen for later enjoyment, too.

Cake:
2 cups (4 sticks) unsalted butter, softened
2 3/4 cup white sugar
6 large eggs, room temperature
3 3/4 cups all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon kosher salt
1/2 cup milk or half & half
zest of 1 lemon
1 teaspoon vanilla extract
Bourbon Glaze:
1 cup white sugar
1/2 cup bourbon
7 Tablespoons unsalted butter

Preheat oven at 325-degrees. Grease and flour a 10-inch-or-larger tube pan or bundt pan.

In a large bowl, beat butter until creamy, about 2 minutes. Add sugar, and beat until fluffy and white, about 7 minutes. Add eggs, one at a time, beating well after each addition.

In a separate bowl, sift together flour, nutmeg, and salt. Gradually add it to the butter mixture, alternating with the milk. Follow up with the zest and vanilla. Pour into the ready pan.

Bake until it passes the toothpick test, about 1 hour to 1 hour 15 minutes. Let cool in pan for 15 minutes, then upend onto wire rack. Set aside the pan--don't wash it! Let the cake completely cool for a few hours.

To make the glaze, combine the sugar, bourbon, and butter in a small saucepan. Constantly whisk at a low heat until the butter melts and sugar dissolves. Take off heat. It will look like a lot of liquid, but the cake will soak it up.

Place the cake back in the pan. Poke holes all over the base with a chopstick or skewer. Spoon about half the glaze over holes and sides of cake. Let sit a minute. Upend cake onto a serving platter or plate. Poke more holes all over top. Spoon rest of glaze into holes and over sides. Use a basting brush to mop up drippings and make sure cake is fully glazed.

Store under a cake dome at room temperature or in fridge. Can also be cut into slices and individually frozen. Eat cold, at room temperature, or warmed in microwave.

OM NOM NOM!

Chicken Soup for the Soul: The Power of Yes! out today & includes my story!

 

A new Chicken Soup for the Soul book is out today. The Power of Yes! includes my story “Wrestling with Imposter Syndrome,” and though it doesn’t name names, is about the wonderful but challenging time I had attending Cascade Writers Workshop in 2012 right as my agent was about to send The Clockwork Dagger on submission to editors. If you’re struggling right now (gosh, who isn’t?), maybe my story and the others in this anthology will provide a positive boost to help you along.

The book is available at Amazon, Barnes & Noble, and most everywhere else.

Bready or Not: Oatmeal Caramel Bars

I’d like to thank my past self for setting me up to re-discover this Oatmeal Caramel Bars recipe.

When I was home last Thanksgiving, my mom gave me a stack of her old recipes and food magazines to go through. A lot of the material dated to the 1970s and ’80s and went straight in the recycle pile.

Mixed in with everything else, though, I found some little food magazines I had bought back in 1999 as I looked toward getting married. One of them highlighted favorite recipes from the Pillsbury Bake-Off.

This recipe, originally titled Oatmeal Carmelitas, dated from the 1960s. I knew I had to make it.

The recipe essentially makes a big, fat candy bar. Oatmeal forms the crust, while the middle consists of chocolate chips and gooey caramel.

Yeah. This isn’t a health recipe, but wow, is it good. This was worth being published again in 1999–and again now, with some new tweaks.

 

OM NOM NOM!\n","cookTime":"P","prepTime":"P","totalTime":"P"}


Bready or Not: Oatmeal Caramel Bars





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These bars are like big, delicious candy bars loaded with oats, chocolate, and caramel! Note that they should be well-chilled before slicing into bars and will be more cohesive if stored in the fridge as well. Modified from magazine Best From 50 Years of Bake-Off, May 1999.

Crust:
2 cups all-purpose flour
2 cups quick oats
1 1/2 cups brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
Filling:
1 14-ounce caramel ice cream topping
4 Tablespoons all-purpose flour
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans

Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray.

In a large bowl, combine all crust ingredients until crumbly. Reserve half, about 3 cups, for the topping, and press the rest into the bottom of the pan. Bake for 10 minutes.

Meanwhile, in a medium bowl, stir together the caramel and 4 Tablespoons of flour.

When the crust is done baking, sprinkle chocolate chips and pecans over the top, then drizzle evenly with the caramel mixture. Add the reserved crumb mixture on top.

Return to the oven for about 20 minutes, or until golden brown. Cool for an hour or so, then set in fridge to completely chill for several hours or overnight. To cut, use the foil to lift contents to a cutting board. Slice into bars.

Store in sealed container in fridge with layers between pieces of parchment or wax paper. Bars will stay more cohesive if chilled; they are gooier at room temperature.

OM NOM NOM!

Bready or Not: Homemade Beef Jerky

Beef jerky is expensive to buy. If you can catch a good sale on an eye of round roast, this recipe makes cheap and delicious Homemade Beef Jerky.

It’s really amazing how easy this recipe is. Cut up roast into chunks. Cover pieces in spices. Marinate for a day in the fridge. Bake for 6 to 7 hours. Done.

I’ve made this recipe a couple times now, and honestly, the weirdest thing is keeping the meat at room temperature after baking.

I mean, I’m used to doing that with store-bought jerky, but it feels weird to do that with home-cooked meat. However, I haven’t sickened or killed myself or various loved one with my homemade jerky, so I take that as a positive.

Most of the eye of round roasts I find on sale tend to be over 2 1/2 pounds. I just use more generous measures of spices for the rub. This isn’t a recipe where everything needs to be exact. Just make sure there’s enough rub to cover everything.

Also, the amount of cayenne looks like a lot, but the heat in this recipe is pleasant, not set-your-mouth-on-fire level. I can testify that myself and others who can’t stand spicy-hot have eaten this jerky without any issues.

And if you want more heat, by all means. Dump in more cayenne!

Modified from Michael Symon’s Beef Jerky recipe in Food Network Magazine, December 2017.

OM NOM NOM!\n","cookTime":"P","prepTime":"P","totalTime":"P"}


Bready or Not: Homemade Beef Jerky





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If using a larger roast, such as one closer to 3 pounds, just use heaping amounts of spices to create the rub. Note that the recipe requires a day of marinating prior to baking. After cooking, the dried meat is stored at room temperature.

2 to 2 1/2 pounds beef eye of round roast, trimmed of all fat
1 1/2 Tablespoons kosher salt
2 teaspoons white sugar
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon chipotle chili powder
1/2 teaspoon coriander
1/2 teaspoon smoked paprika

Slice the beef against the grain into chunks roughly 1 inch by 3 inches long. If the pieces look large, that's fine; they'll shrink a lot as they cook.

In a mixing bowl, combine all of the spices. Liberally cover the beef pieces, using the entire mix. Place beef in a gallon bag, and keep sealed in the fridge for 24 hours or so.

Preheat oven at 250-degrees. Line a baking sheet with foil and place a metal rack on top; apply nonstick spray. Set the meat on the rack so that no pieces are touching.

Bake for 6 to 7 hours, until quite dry. If you want pieces chewier, remove closer to 6 hour point.

Let cool completely to finish drying. Store in sealed container at room temperature for up to several months.

OM NOM NOM!

Sunday Quote has a beef jerky recipe up in a few days

“Stories may well be lies, but they are good lies that say true things, and which can sometimes pay the rent.”

~ Neil Gaiman

Bready or Not Original: Glazed Maple Blondies

This is a repost of an old favorite recipe: Glazed Maple Blondies.

Last fall when I prepared my Sweet Maple Cookbook, I remade and rewrote my original recipe. This wasn’t just to check the wording in the recipe, but to double check a major modification: using Golden Oreos.

That’s because some of us, in blighted wastelands (aka Arizona), don’t have a wide variety of maple products available year-round. Maple cream sandwich cookies are a brief Christmastime dream. Golden Oreos, however, are available year-round just about everywhere.

I found just the right balance of Golden Oreos and additional maple flavor to compensate for the lack of maple cookies. I tell you, my job is so strenuous at times.

My husband’s co-workers test and comment on most of my sweet recipes, and for them, this is an all-time favorite. Bake it up yourself, and see why!

Also, be sure to grab the Sweet Maple Cookbook over on Amazon! It includes this maple recipe and so much more.

OM NOM NOM!\n","cookTime":"P","prepTime":"P","totalTime":"P"}


Bready or Not Original: Glazed Maple Blondies





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A Bready or Not Original! The chewy cookie base contains lovely crunchiness from cookie chunks and white chocolate chips, while the cinnamon glaze brings sweetness and spice. If maple cream cookies are not available, substitute a full package of Golden Oreos and an extra 1/2 teaspoon maple flavor.

Blondies:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 box maple cream cookies
10 Tablespoons butter, melted
1 cup brown sugar, packed
1/2 cup pure maple syrup
2 eggs, room temperature
1 teaspoon vanilla
1 cup white chocolate chips
Glaze:
2 cups powdered sugar, sifted
1 teaspoon cinnamon
2 Tablespoons butter, melted
3/4 teaspoon maple flavor
2+ Tablespoon milk (almond milk works)

Line a 9x13 pan with aluminum foil and apply nonstick spray. Preheat oven to 350-degrees. Combine the dry ingredients in a bowl. Set aside. Coarsely chop the cookies. Reserve 1/4 cup of the finer crumbs.

In a mixing bowl, blend the butter, brown sugar, and maple syrup. Add the eggs and vanilla. Pour in the flour mix until just combined, then stir in the white chocolate chips and cookie pieces.

Spread batter in the pan. Bake for 20 minutes, or until a toothpick comes out clean. Let the blondie layer cool completely. Place in fridge to speed the process along, if necessary.

Combine glaze ingredients in bowl. Add enough milk to make the icing spreadable, not runny. Immediately dollop over blondies and smooth out. Quickly sprinkle on the reserved crumbs. Use fingers to gently press in.

Place pan in fridge to set for hour or two. Use the foil to lift the blondies onto a cutting board for easy slicing. Store refrigerated in a sealed container, between wax paper layers.

OM NOM NOM!