Beth Cato's Blog

These Pumpkin Cinnamon Bars are pure cakey goodness. Moist because of the pumpkin, with that pumpkin flavor prominent, these are a perfect seasonal (and year-round!) treat.

I’ve got to say, I love how the pictures of this recipe turned out. They do a lot to depict how tasty these bars are.

I always look for recipes that use an entire can of pumpkin. I like using the whole thing and not worrying about a dab stuck in a bag in my freezer.

PrintBready or Not Original: Pumpkin Cinnamon BarsThese Pumpkin Cinnamon Bars are thick and moist, packed with the flavors of pumpkin, spice, and sugar.Course Breakfast, Dessert, SnackAuthor Beth CatoEquipmentaluminum foilnonstick sprayIngredientsDough1 cup unsalted butter 2 sticks3 3/4 cups all-purpose flour2 teaspoons ground cinnamon1 1/2 teaspoons baking powder1 1/2 teaspoons baking soda1 1/4 teaspoons kosher salt1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves15 ounces pumpkin puree 1 can2 2/3 cups brown sugar packed1 Tablespoon vanilla extractFilling/topping1/2 cup white sugar1 Tablespoon ground cinnamon2 Tablespoons all-purpose flourInstructionsPreheat oven at 325 degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.Melt butter in microwave in microwave-safe bowl. Set aside to cool.In a medium bowl, mix together flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Set aside.In a large mixing bowl, beat together pumpkin puree, brown sugar, and vanilla. Gradually work in the dry ingredients until no white streaks remain. Spread about half to cover the bottom of the prepared pan.Begin making the filling/topping by mixing the white sugar and cinnamon in a small bowl. Place about half of that mixture in another bowl; stir in flour.Sprinkle the sugar-cinnamon-flour mixture on top of the batter in the pan. Add the remaining batter on top and spread out evenly. Sprinkle the sugar-cinnamon mixture on top to coat.Bake for 45 to 55 minutes; the middle should pass the toothpick test. Let cool in pan on wire rack, speeding process in fridge if desired. Use foil to lift contents onto cutting board to slice into bars.Store in an airtight container at room temperature or in the fridge for up to 3 days.OM NOM NOM!

My next book, A House Between Sea and Sky, is officially out October 1st… but it’s an Amazon First Reads pick for September. That means that Amazon customers can get it early: Prime members can acquire it for free, and other people can get the ebook for $1.99. [promo link]

Then on October 1st, you can buy it everywhere (including your local indie!) in print, and get the audiobook narrated by Hollis McCarthy and Pete Cross (I’m so excited to listen to them!).

Thank you so much for your support!

This is a different kind of sourdough discard recipe: Sourdough Pumpkin Mini Muffins that are perfect for a breakfast, brunch, or a potluck!

I created this recipe by drastically reworking a King Arthur Flour recipe for loaf bread. The result is fast-baking mini muffins that can be eaten in just a couple bites.

The most prominent flavor here is the pumpkin and spice. The sourdough is subtle, adding a pleasant chalky tone.

My next book is out October 1st, and it’s something new and different! It’s fantasy with a literary edge, depicting a new kind of found family–one that includes two unique sentient characters: an anxious murder house and an ancient sourdough starter named Mother. I maintained my own “Mother” for book research (and still do), and therefore have tried a lot of new sourdough recipes over the past while.

Click the book cover below to preorder A House Between Sea and Sky via my affiliate link.

PrintBready or Not Original: Sourdough Pumpkin Mini MuffinsThis Sourdough Pumpkin Mini Muffins are an absolute treat, great for breakfast, brunch, or even a potluck! The most prevalent flavor is pumpkin and spice. Note that the recipe makes a lot, about 63 mini muffins, so having at least two pans will speed the baking process immensely.Course Breakfast, DessertCuisine AmericanKeyword mini muffin, pumpkin, sourdoughServings 63 mini mufinsAuthor Beth CatoEquipmentnonstick spraymini muffin pan (2, ideally)small cookie scooptoothpickIngredientsMuffins1/3 cup vegetable oil1/2 cup white sugar1/4 cup molasses2 large eggs room temperature1 cup pumpkin puree3/4 cup sourdough starter discard (170g)1 teaspoon vanilla extract2 cups all-purpose flour3/4 teaspoon salt1 teaspoon cinnamon1/2 teaspoon ginger1/2 teaspoon cloves1/4 teaspoon nutmeg1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 cup pepitas1/2 cup dried cranberriesTopping1/3 cup turbinado sugar or other coarse sugarInstructionsPreheat the oven at 350 degrees. Generously grease mini muffin pan(s).In a large bowl, combine oil, sugar, molasses, eggs, and pumpkin. Add the starter and vanilla, scraping bottom of bowl to incorporate everything.In another bowl, mix flour, salt, spices, baking powder, and baking soda. Stir the dry ingredients into the wet until evenly combined. Fold in pepitas and cranberries to distribute.Use a small cookie scoop to dole out the batter. Each well in the pan should be about 2/3 full. Add a pinch of turbinado sugar on top of each.Bake for 10 to 11 muffins; they should look set, and a middle muffin should pass the toothpick test (don’t discard that toothpick). Let muffins set for 5 minutes, then use the toothpick to gently lift each out of pan and onto a cooling rack.Store in a sealed container, with waxed paper between layers if stacking. The muffins will be moister after a day, and hold up well for a couple days.OM NOM NOM!

The full month of sourdough recipes continues with Buttery Sourdough Buns, a recipe rewritten from King Arthur Flour to work in the bread machine.

Of course, the dough can be mixed however you like. Do what works to combine everything and complete that first rise! After that, follow the instructions for shaping the buns.

These things are swirled like cinnamon rolls. A touch of paprika mixed with the interior butter adds color to make the swirl more distinct and doesn’t add heavy flavor.

I love buns like this because there is something texturally delightful about unspooling a roll to reach the buttery interior.

My next book is out October 1st, and it’s something new and different! It’s fantasy with a literary edge, depicting a new kind of found family–one that includes two unique sentient characters: an anxious murder house and an ancient sourdough starter named Mother. I maintained my own “Mother” for book research (and still do), and therefore have tried a lot of new sourdough recipes over the past while.

Click the book cover below to preorder A House Between Sea and Sky via my affiliate link.

PrintBready or Not: Buttery Sourdough Buns in the Bread MachineThis dough, of course, doesn’t require the bread machine. Use the ingredients and mix by hand or mixer, if you want, and shape as instructed below. Modified from King Arthur Flour.Course Bread, Side DishKeyword bread machine, sourdoughServings 16 bunsAuthor Beth CatoEquipmentbread machine8 or 9 inch cake pansnonstick spray or butterpastry brushknife or unwaxed unflavored dental flossIngredientsDough1/2 cup sourdough starter discard (113g)2/3 cup lukewarm water5 Tablespoons unsalted butter room temperature1 large egg room temperature1 Tablespoon white sugar3 cups all-purpose flour2 1/2 teaspoons instant yeast1 1/4 teaspoons sea saltFilling4 Tablespoons butter divided1/4 teaspoon paprika optionalInstructionsIn bowl of bread machine, place the sourdough starter, water, soft butter, egg, and sugar. Gently whisk. Add flour, placing the yeast and salt on separate sides. Start machine on DOUGH setting. Check during the mixing to ensure the process is going well, and let it complete an initial rise.Lightly grease the two cake pans. Set to one side. In a microwave safe bowl, melt 2 Tablespoons of butter. Stir in paprika; it will add color and mild flavor to the swirled bread.Transfer dough to a lightly greased surface. Roll the dough out to a 12×16-inch rectangle. Use a pastry brush or the back of a spoon to coat the top of the dough. Starting with a long side, roll it into a log.Use a sharp knife or a looped piece of dental floss to cut dough slices 1 inch apart; there should be about 16. Place 8 rolls in each pan, slightly spaced out.Cover pans with a towel or plastic wrap to rise in a warm spot for an hour. The rolls should look puffy. Near the end of the hour, start preheating oven at 350 degrees.Melt the remaining 2 Tablespoons butter. Uncover the pans. Spread most of the butter atop the buns.Bake for 15 to 20 minutes. They will remain fairly pale. A digital thermometer plunged into the center of a bun should read over 190 degrees.Remove the buns from the oven. Turn them out onto a cooling rack. Brush with any remaining melted butter.Serve hot or warm. The oven is best for reheating. Leftovers will keep sealed at room temperature for a few days. They can also be frozen for weeks.OM NOM NOM!

I’m continuing the sourdough theme, which ties into my forthcoming book, with an American stand-by that’s made even more delicious with a slight tang of sourdough: Sourdough Cornbread. A whole cup of discard is incorporated into the batter. The flavor it adds is subtle yet delicious.

This recipe, modified from King Arthur Flour, calls for a cast iron skillet. That is essential in creating a nice, crisp crust. That said, I’ve also adapted other cornbread recipes to use a muffin pan, so that could be done here as well with a similar baking time. Just expect a softer cornbread, and use the toothpick test to make sure they are done.

My next book is out October 1st, and it’s something new and different! It’s fantasy with a literary edge, depicting a new kind of found family–one that includes two unique sentient characters: an anxious murder house and an ancient sourdough starter named Mother. I maintained my own “Mother” for book research (and still do), and therefore have tried a lot of new sourdough recipes over the past while.

Click the book cover below to preorder A House Between Sea and Sky via my affiliate link.

PrintBready or Not: Sourdough CornbreadThis is a fun twist on traditional cornbread. Sourdough discard adds a pleasant tang that complements the sweetness of the cornmeal.Course Bread, Side DishCuisine AmericanKeyword quick bread, sourdoughAuthor Beth CatoEquipment10-inch cast iron skilletIngredients1/2 cup unsalted butter 1 stick1 1/4 cups all-purpose flour1 cup yellow cornmeal1/3 cup white sugar2 teaspoons baking powder1 teaspoon table salt1/2 teaspoon baking soda1 cup sourdough starter discard (227g to 241g)1/3 cup milk or half & half2 large eggs room temperatureInstructionsPut the butter in the skillet and place it in a cold oven. Start heating at 425 degrees.In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, and baking soda. In another bowl, whisk together the sourdough discard, milk, and eggs until combined.Meanwhile, the butter is browning in the oven. When it is fully melted with a nice golden brown hue, remove the skillet and let cool for only a few minutes. Carefully pour most of the butter into the wet mixture, leaving roughly a tablespoon in the skillet.Mix the wet ingredients again to fully incorporate the butter. Add the dry ingredients, mixing to form the batter.Carefully swirl the remaining butter in the skillet to coat the bottom and sides. Pour in the batter and spread it into an even layer.Bake the sourdough cornbread for 15 to 20 minutes. It should look set and golden at the edges, with the middle passing the toothpick test.Remove from oven and allow cool briefly before serving warm or at room temperature. Cornbread is best enjoyed the day it’s made. However, leftovers can be wrapped and stored at room temperature for a day, or freeze for longer storage.OM NOM NOM!

If all is going according to plan (knock on wood), I’m arriving in Seattle today to begin my time at Worldcon. Check my social media for the latest.

I’m continuing the sourdough theme, celebrating my character Mother in my book A House Between Sea and Sky out on October 1st. This is one of my very favorite sourdough discard recipes: Super Easy Sourdough Discard Crackers.

This is a five ingredient recipe. These crackers are what I make when I need to revive my starter, also named Mother, but don’t have time to make a loaf of bread or other more-involved recipe. I can make these crackers, feed my starter, and then stash her in the fridge again to idle for a week or two.

These crackers can be modified in myriad ways depending on the seasonings you use. The possibilities are endless. Penzey’s Justice seasoning is my very favorite, but I’ve also used BBQ seasoning and basic Italian herbs.

My next book is out October 1st, and it’s something new and different! It’s fantasy with a literary edge, depicting a new kind of found family–one that includes two unique sentient characters: an anxious murder house and an ancient sourdough starter named Mother. I maintained my own “Mother” for book research (and still do), and therefore have tried a lot of new sourdough recipes over the past while.

Click the book cover below to preorder A House Between Sea and Sky via my affiliate link.

PrintBready or Not: Super Easy Sourdough Discard CrackersThese ridiculously easy crackers are addictive to eat. Use any variety of seasonings! Modified from King Arthur Flour.Course Appetizer, SnackKeyword cracker, sourdoughAuthor Beth CatoEquipmentbaking sheetparchment paperuneven spatulapizza wheel or other rolling cutterIngredients1 cup sourdough discard (227 to 241 grams)4 Tablespoons unsalted butter (half stick) melted1/2 teaspoon to 3 teaspoons seasoning or seeds1/2 teaspoon sea saltsesame seeds, poppy seeds, flaked sea salt or pretzel salt for toppingInstructionsPreheat oven at 325 degrees. Place parchment paper on a baking pan.Combine the discard, butter, seasoning, and salt in a bowl. It will be sticky–beat well to make sure the melted butter is incorporated.Dump batter into the middle of the parchment. Use an uneven spatula to create an even, thin layer about 11×15 inches. Sprinkle on the desired topping.Bake crackers for 15 minutes. Remove pan from oven to use a pizza wheel or other device to form the bitesize cracker shapes. Don’t separate the pieces.Continue to bake for another 35 to 45 minutes. The crackers should not only be brown, but the very middle needs to be firm to the touch. If it is soft, bake a little longer, even if the edge pieces become a deeper brown.Remove from oven and let cool at least 15 minutes before breaking apart crackers. Store in a container at room temperature. They keep at least 3 days, but they are so tasty, they may not make it past one.OM NOM NOM!

Sourdough bread is often an all-day or multi-day affair, but that’s not true of these Buttery Sourdough Biscuits. They’ll be done in well under an hour, and provide the perfect supper side for 2 to 3 people!

I modified this recipe from King Arthur Flour. I found that the biscuits were naturally very pale; the addition of milk on top helped.

These biscuits are so inherently buttery, you almost don’t need to add more butter. Almost.

My next book is out October 1st, and it’s something new and different! It’s fantasy with a literary edge, depicting a new kind of found family–one that includes two unique sentient characters: an anxious murder house and an ancient sourdough starter named Mother. I maintained my own “Mother” for book research (and still do), and therefore have tried a lot of new sourdough recipes over the past while.

Click the book cover below to preorder A House Between Sea and Sky via my affiliate link.

PrintBready or Not: Buttery Sourdough BiscuitsThis small batch of biscuits is perfect for 2-3 people for a single meal! This is a fast recipe, too, unlike many sourdough bread recipes. Modified from King Arthur Flour.Course Bread, Breakfast, Side DishKeyword quick bread, sourdoughAuthor Beth CatoEquipmentparchment paperbiscuit cutter or empty jarpastry brushIngredients1 cup all-purpose flour plus extra2 teaspoons baking powder3/4 teaspoon salt1/2 cup unsalted butter (1 stick) cold1 cup sourdough discard (227g)milk to brush on topInstructionsMove the central oven rack up a level, closer to the top heating element. Preheat oven at 425 degrees. Line a baking sheet with parchment paper.In a mixing bowl, combine flour, baking powder, and salt. Use a fork or fingers to work the butter into the mixture until it becomes crumbly. Add the starter, mixing until cohesive.Flour a section of counter or more parchment paper. Shape the dough into an evenly thick round about 6 inches across. Use a small biscuit cutter or the top of an empty jar to cut four rounds that just touch each other. Set those rounds on baking sheet, spaced out a few inches. Reshape dough scraps to cut out more biscuits, if need be, patting the last bit of dough into a mini biscuit.Pour a smidgen of milk into a saucer. Brush onto the tops of the biscuits.Bake biscuits for 20 to 25 minutes. They won’t brown much, but the milk on top would help them gain a golden tint.Remove from oven. Serve warm.OM NOM NOM!

I’m traveling to Seattle next week to attend Worldcon August 14 through 16th. My schedule is jam-packed, with loads of volunteering on Friday and then panels on Saturday. Find me early on while I still have cookies, and you can get a wrapped cookie AND a special “I ate Beth Cato’s cookies” badge ribbon. I’ll be wearing a black mask in crowds.

Follow me on social media for updates throughout the con! (The links are on the right side of this very page if you’re on the web version.)

These Fruit and Almond Crumble Bars are SO GOOD, people. Fruity, almondy, chewy, crunchy, sweet. A lot of awesome adjectives.

These bars are cousins of the Dutch Letter Bars I recently shared. The amounts produced are quite different–note that this recipe calls for a 15×10 pan (aka a jelly roll pan). This is a recipe to feed a potluck, truly.

Use whatever fruit spread you want here. I went cheap and used a mixed berry variety I bought at Costco. Cherry would be a more traditional choice. I’d love to make these again using blueberry.

Modified from Better Homes & Gardens December 2023.

PrintBready or Not: Fruit and Almond Crumble BarsAlmond flavor infuses every bite of these chewy and sweet bars. For the fruit, you can go traditional and use cherry preserves, or go with whatever flavor or blend you want. Modified from Better Homes & Gardens December 2023.Course Dessert, SnackKeyword almond, bars, jam, preservesAuthor Beth CatoEquipment15x10x1-inch pan (jelly roll pan)aluminum foilnonstick spray or butteruneven spatulaIngredientsBars1 1/4 cups unsalted butter softened1 cup confectioners’ sugar2/3 cup white sugar1 teaspoon vanilla extract1 teaspoon almond extract2 2/3 cups all-purpose flour1 1/2 cups fruit preserves7 or 8 ounces almond paste1/2 cup chopped almondsGlaze2/3 cup confectioners’ sugar1 teaspoon almond extract1 Tablespoon waterInstructionsPreheat oven at 325 degrees. Line a 15x10x1 pan with a large piece of aluminum foil. Add nonstick spray or butter to coat.In a large bowl, beat butter to soften. Add both sugars to thoroughly combine. Add both extracts. Beat in flour until just combined, scraping the bottom of the bowl a few times. Press dough evenly into the base of the pan. Bake until set, 20 to 25 minutes.Use an uneven spatula to spread fruit preserves over top. Crumble up the almond paste and sprinkle over top. Sprinkle on almond pieces.Bake for another 35 to 40 minutes, until both the almond paste and nuts have browned. Cool on a wire rack for a few hours, stashing in fridge to chill faster.Mix glaze, adding more sugar or water as needed to create a thick yet drizzable texture. Drizzle on glaze. Let set again, at least 30 minutes, or in fridge.Use foil to lift contents onto cutting board to slice up. Store in an airtight container in the fridge for up to 3 days. The bars can also be frozen fully prepared.OM NOM NOM!