Beth Cato's Blog, page 96
December 2, 2015
Bready or Not: Peppermint-Brownie Pie
You could just make normal brownies, sure, but it’s an indisputable fact that everything is better in pie form.
Back in March, we were in Tucson for the Book Festival on Pi Day. To my amazement, pie was hard to find. We ended up driving a good distance to a Village Inn, where they had already run out of most pies. Our selections ended up being fine, but my husband was tormented by a tabletop ad for a mint brownie pie that was not available.
“Don’t worry,” I told him. “I’ll make one for you.”
This ended up being more of a challenge than I expected. I ended up looking at a number of recipes until I found a good base recipe to modify. I wanted a strong mint flavor and for it to not necessarily LOOK Christmassy. I wanted a pie that could be made year-round.
I already had some York Patties stashed away, courtesy of post-holiday clearance sales, so I had the very candy to mix into my recipe, too.
The end result was peppermint-brownie perfection. I used my homemade pie crust (shown below as well) and was pleased that the brownie contents didn’t make the crust get soggy or hard.
If you love mint brownies, if you love pie, welcome to your new bliss.
Modified from Culinary Concoctions by Peabody.
Basic Pie Crust
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A basic, reliable pie shell recipe. Great for sweet pies! Reduce the sugar, and use for savory pies, too!
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon fine salt
1 cup (2 sticks) cold, unsalted butter, cut into cubes
3/4 cup ice water
Make dough hours in advance or the night before. In a medium mixing bowl, whisk together the flour, sugar, and salt. Add in the cold butter cubes, and either use a pastry blender or pulse the ingredients in a food processor until the butter is pea-sized.
Pour in the cold water and pulse/mix together until the dough forms a loose ball. I like to use my hands at this point. The dough may be sticky, but it will firm up well.
Pour dough onto a floured surface. Divide into two balls and fallen them into discs. Wrap each disc in parchment paper, then in plastic wrap. Refrigerate at least one hour before placing in pie dish, or freeze for up to 3 months.
Roll out the refrigerated dough into a 12-inch round. Press it into a 9-inch dish, trimming the excess and pinching the edges. Wrap loosely with plastic wrap and freeze at least two hours before using, or keep frozen up to three months.
Bready or Not: Peppermint-Brownie Pie
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Peppermint brownies in pie form! This fudgy pie is even better after being chilled for a day. It features a strong, clean mint flavor. Perfect for the holidays… or all year long!
1 (14 oz) can sweetened condensed milk
1/4 cup (half stick) unsalted butter, cut into pieces for quicker melting
1/2 cup unsweetened baking cocoa, sifted
3 eggs, room temperature
3 tablespoons all-purpose flour
2 tsp espresso powder (optional but awesome)
1 tsp vanilla extract
1/2 tsp peppermint extract
1 cup milk chocolate chips
1 cup chopped York Peppermint Patties
1 pie shell (make your own or use a store bought crust)
Set out the pie crust atop a cookie sheet. Chop up the York patties and place half of them in the crust.
In a medium sauce pan, place the milk, butter, and cocoa powder. Warm on low heat. Stir occasionally so the mixture doesn't stick and scorch. Remove from heat when all ingredients are melted and mixed together fully. Set aside to cool for 15 minutes.
Preheat the oven at 350-degrees.
In a large bowl, lightly beat the three eggs. Temper them by adding a couple spoonfuls of the chocolate mixture and mixing. Do this three times. Finally, stir the remaining chocolate into eggs.
Add the flour, espresso powder, vanilla extract, and peppermint extract. Fold in chocolate chips.
Pour brownie batter into the pie shell and then top with remaining chopped York Patties.
Bake for 30-40 minutes on the cookie sheet, until a knife in the center comes out clean. Let set to cool for several hours. Store covered with foil in the fridge.
OM NOM NOM!
November 29, 2015
Sunday Quote loves this quote
“To edit a half-written book, is like a pilot reconstructing the fuselage while airborne”
~Ferenc Karinthy
November 25, 2015
Bready or Not: Quick Apple Pie
I’m all about making goodies from scratch, but sometimes speedy shortcuts are the way to go. Thanksgiving is tomorrow, after all.
This apple pie comes together in about ten minutes. The big shortcut element is a can of pie filling. Mind you, I haven’t used pie filling in about a decade, and I was amazed at how much faster the process went. Peeling, coring, and slicing apples takes up time.
I used a Comstock apple caramel can. I did miss the firmer texture of fresh-cut apples, but the overall pie was just fine.
My husband described it as being “like a big oatmeal-apple cookie.”
I used my homemade crust recipe–shown below–but use a store-bought type if you need to. It’s holiday time. Time is precious.
Pie is precious, too.
Modified from Caramel Apple Crumble Pie at Averie Cooks.
Basic Pie Crust
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A basic, reliable pie shell recipe. Great for sweet pies! Reduce the sugar, and use for savory pies, too!
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon fine salt
1 cup (2 sticks) cold, unsalted butter, cut into cubes
3/4 cup ice water
Make dough hours in advance or the night before. In a medium mixing bowl, whisk together the flour, sugar, and salt. Add in the cold butter cubes, and either use a pastry blender or pulse the ingredients in a food processor until the butter is pea-sized.
Pour in the cold water and pulse/mix together until the dough forms a loose ball. I like to use my hands at this point. The dough may be sticky, but it will firm up well.
Pour dough onto a floured surface. Divide into two balls and fallen them into discs. Wrap each disc in parchment paper, then in plastic wrap. Refrigerate at least one hour before placing in pie dish, or freeze for up to 3 months.
Roll out the refrigerated dough into a 12-inch round. Press it into a 9-inch dish, trimming the excess and pinching the edges. Wrap loosely with plastic wrap and freeze at least two hours before using, or keep frozen up to three months.
Bready or Not: Quick Apple Pie
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This shortcut recipe uses canned apple pie filling and your own mix of spices to create a dish that’s like an oatmeal-apple pie hybrid. Perfect for when you don’t have fresh apples handy or you need a pie ready, pronto!
1/4 cup unsalted butter, melted (half stick)
1 large egg, room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons vanilla extract
1 heaping teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt, optional and to taste
3/4 cup all-purpose flour
3/4 cup whole rolled old-fashioned oats
one 21-ounce can apple pie filling
one 9-inch frozen pie crust (or your own crust)
Preheat oven to 350F. Set out the pie shell on a cookie sheet.
In a large microwavable bowl, melt the butter. Allow it to cool for about 5 minutes, then stir in the sugars, vanilla, cinnamon, allspice, cloves, and salt. Whisk in the egg until batter is smooth.
Add the flour and oats until just combined, then gently fold in the apple pie filling. Pour everything into the pie shell; it will come up to the brim.
Bake for 50 to 60 minutes, or until top has set. Allow it to cool at least 30 minutes before slicing.
Pie keeps for days, covered by foil in the fridge.
OM NOM NOM!
November 24, 2015
Playing Catch-Up: Podcasts, Poetry, & Other News
I turned in my Breath of Earth edits to my editor last week. That took a huge burden off of me, but I haven’t been able to take it easy. Revisions ate my brain and my time, so I fell behind on everything else: short story and poetry re-submissions, story edits for myself and for other editors, my web site, general organization… and let’s not even talk about the cleanliness (or lack thereof) of my house. It’s a good thing we have therapists here a few times a week since that forces me to keep the main living areas in decent shape.
I have also, belatedly, jumped into Thanksgiving prep. I made and froze a couple batches of my soft dinner rolls and soft and chewy chocolate chip cookie dough and compiled ingredients for two different kinds of dressing and some other sides to feed company. I love doing all this, but I confess, this year I feel flustered and frantic as I ready myself for the holidays and catch up on everything else.
As part of that catch up, here are my latest publications and tour spots:
Podcasts:
SFSignal interview with Beth Cato, by Patrick Hester; recorded at Sasquan/WorldCon
Reading and Writing Podcast discussion with Beth Cato
Poetry:
“Riders of the Apocalypse: Death” and “Hera Herself, at 8’clock Tonight,” Grievous Angel
Reminisces of a Kraken Caretaker, Devilfish Review
Holy Taco Church:
Yummy Marinade for Chicken
Novelocity:
Advice for NaNoWriMo as Posted on Twitter
As part of the Wings of Sorrow and Bone tour:
GeekMom’s Geek Speaks… Fiction! with Gremlins Galore! Geeking Out About Hideously Adorable Sidekicks
The Writer’s Life eMagazine interview with me
#SFWAPro
November 23, 2015
Bready or Not Guest: Bishop O’Connell with Beef & Guinness Vegetable Soup
Today I am happy to welcome Bishop O’Connell as my Bready or Not guest. He’s delivering a perfect winter recipe: Beef & Guinness Vegetable Soup! He’s also about to deliver his third book published through Harper Voyager Impulse. Three Promises comes out on December 8th! That gives you plenty of time to read the first two books in the American Faerie Tale series so you’re ready for the next.
Promises bind, but some promises break…
From the author of The Stolen and The Forgotten comes a collection of stories between the stories, a glimpse of the American Faerie Tale series characters in a whole new light.
For more than fifty years, Elaine has lived the life of an outcast elf, stripped of her rank and title in the fae court. Surrounded by her beloved collection of stolen artwork, we may just learn the secret behind her exile, and the one promise too important to break…
It’s the day we’ve all been waiting for – Caitlin and Edward are getting married! But few weddings ever go without a hitch. Old promises were broken, and new vows will be made…
In The Stolen, Brendan vowed to help Caitlin rescue her young daughter from the Dusk Court, even if it meant sacrificing himself. Alone and in torment, he has come to accept his fate. Until an unexpected visitor finds her way into his life…
Plus, an exclusive bonus story about the mysterious Legion of Solomon.
Preorder the ebook now for 99-cents; available December 8th:
HarperCollins
Amazon
Barnes & Noble
Google Play
iTunes
Kobo
Beef & Guinness Vegetable Soup
This could very easily make a stew, but I prefer it as a soup. It’s hearty and great to freeze and reheat when you want something tasty on a cold day. You can use a 6 quart soup pot, but it will fill right to the top, so be careful, 8 quart is ideal.
Ingredients:
1 lbs stew beef – cut into small pieces
2 medium sweet white onions – diced
1 lbs new potatoes – cut into quarters (even small ones should be cut in half)
1 lbs baby carrots – cut into small pieces
6 celery stocks (no leaves) – diced
1 lbs bag of frozen peas
1 lbs bag of frozen sweet corn
1 large can (16oz) fire roasted diced tomatoes
16oz beef stock
16oz vegetable stock
Salt
White Pepper
Optional: dill, celery salt, garlic salt, chives.
3 pints of Guinness – at room temperature
It’s best to use the Guinness that doesn’t have a widget in it (see image). If you can only get the bottles or cans that do have the widget (nitrogen injection device) then open the bottles/cans and let them sit for a while before starting.
Put the soup pot over a medium high heat and add a couple teaspoons of olive oil and cook down the onions. When they start to turn translucent, add the stew beef, stirring regularly. By the time to beef has browned on the outside, the onions should be starting to caramelize. Add the Guinness and let it reduce to 1/3. Yes, 1/3, this will take a while (30 mins or so).
While this is happening two things will happen. First, you’ll see a thick froth develop and it will get large, especially if your pints had the widget. Don’t panic, this is normal and you can reduce it by stirring. The second thing that will happen is you’ll notice a very strong barley smell from the pot. Again, don’t worry, it will taste much better when it’s done than it smells at this stage.
When the Guinness has reduced add all the remaining ingredients, but add the stock last. Elsewise you’ll get a LOT of splashing. Once everything is in there, stir and bring to a slow boil. Reduce the heat and simmer for 2-3 hours, and enjoy the wonderful smell that will fill your kitchen. Add salt and pepper to taste, but keep in mind potatoes absorb salt and there are a lot of them so don’t worry if it seems like you’re adding a lot of salt. You can also, obviously, hold off and season when served to individual tastes. When finished, it freezes for 6-8 months without any concern, probably longer than that but I’ve never gotten it to last longer than that.
Goes great a cold hard cider and some fresh, crusty bread (buttered of course). You can go “full Irish” and have a Magners Cider (Bulmers in Ireland) and some soda bread. I’m actually not a big fan of soda bread (don’t tell!) but the cider compliments the flavor of the soup nicely.
Bishop O’Connell is the author of the American Faerie Tale series, a consultant, writer, blogger, and lover of kilts and beer, as well as a member of the Science Fiction & Fantasy Writers of America. Born in Naples Italy while his father was stationed in Sardinia, Bishop grew up in San Diego, CA where he fell in love with the ocean and fish tacos. While wandering the country for work and school (absolutely not because he was in hiding from mind controlling bunnies), he experienced autumn in New England. Soon after, he settled in Manchester, NH, where he writes, collects swords, revels in his immortality as a critically acclaimed “visionary” of the urban fantasy genre, and is regularly chastised for making up things for his bio. He can also be found online at A Quiet Pint, where he muses philosophical on life, the universe, and everything, as well as various aspects of writing and the road to getting published.
November 22, 2015
Sunday Quote prepares for Thanksgiving
“Description begins in the writer’s imagination, but should finish in the reader’s.”
~Stephen King, On Writing: A Memoir of the Craft
November 20, 2015
Clockwork Crown’s RT Award Nom + $1.99 ebook sale
The Clockwork Crown is a finalist for the 2015 RT Reviewers’ Choice Award in the Steampunk category. I’m gobsmacked.
This honor comes as the ebook of Crown is still on sale for $1.99 at Amazon, Barnes & Noble, and other places. Here’s hoping that entices readers to try out the Clockwork Dagger series!
#SFWAPro
November 18, 2015
Bready or Not: Chewy Honey Maple Cookies
If you’re looking for a recipe for chewy cookies that will keep well for days of travel or to ship as a gift, I present to you these Chewy Honey Maple Cookies.
These are sweet without being too sweet. The honey and maple pair well together, and the texture is soft and oh-so-good.
One of the reasons these turn out lofty and chewy is because it uses bread flour. If you don’t have bread flour, you can use all-purpose for the full two cups, but you’ll likely use some cookie-loft.
Make these this holiday season. I bet you’ll have a new favorite cookie.
Greatly modified from Soft and Chewy Brown Sugar Maple Cookies at Averie Cooks.
Bready or Not: Chewy Honey Maple Cookies
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Honey and maple team up to create sweet and chewy cookies that last for days… unless you eat them all right away.
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1/4 cup honey
1 large egg, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons maple flavor
1 cup bread flour (or all-purpose flour, but cookies will be less chewy)
1 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
maple sugar or turbinado sugar for the tops, optional
In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg, vanilla extract, and maple flavor.
In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt. Sift together.
Slowly stir together the wet and dry ingredients until just combined. Wrap the dough in plastic wrap and stash in the fridge for several hours or days.
When you're ready to bake, preheat the oven to 350-degrees. Use greased stoneware, parchment paper, or silpat mats. If you want to add some sparkle to the cookies, place some maple sugar or turbinado sugar in a saucer and dip in the tops of the dough balls. The cookie dough, even straight from the fridge, has a soft Play Doh-like consistency, so it will spread some when it bakes; keep this in mind when you space the cookie dough balls.
Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
Cookies will keep in a sealed container for at least five days. They are excellent for travel or shipping.
OM NOM NOM!
November 16, 2015
Here, There, Everywhere: Wings of Sorrow and Bone
Whew! This published author gig involves a lot of juggling (and not the literal kind, or everything would go splat in my face for sure). I’ve been balancing edits and promo for my novella and news on other submissions and life stuff in general. My husband’s co-workers were actually asking after my health because I hadn’t sent along cookies for two weeks.
Here’s where I’ve been on the interwebs as I spread the word about “Wings of Sorrow and Bone”:
– Gremlins in the Clockwork Dagger novella at SFSignal
– Getting the Submissions Call for The Clockwork Dagger, at Michelle Hauck’s site
– Writing a Novella: Wings of Sorrow and Bone, at Dan Koboldt’s site
– Katherine Harbour interviews me about “Wings of Sorrow and Bone”
– How I wrote a novella in 4 easy (?) steps at Auston Habershaw’s site
– Rivka and the Gremlins in Wings of Sorrow and Bone at Books by Centeno
– Interview at I’m Shelf-ish about Wings of Sorrow and Bone
The novella remains a mere 99-cents at all major ebook vendors, too, like Amazon and Barnes & Noble.
November 15, 2015
Sunday Quote shovels lots of sand
“I’m writing a first draft and reminding myself that I’m simply shoveling sand into a box so that later I can build castles.”
~Shannon Hale
