Beth Cato's Blog, page 12

… And by recent, I mean the latter half of 2023. These updates have really fallen through the cracks as I’ve worked on other big projects since the move. I am now, however, temporarily caught up. Huzzah!

“The Permanence of Stone” (co-written with Rhonda Parrish) and “Bottom of the Jar,” Star*Line 46.4 Fall 2023 “Just a Girl and Her Stuffed Animals,” Worlds of Possibility (October 2023) “Wherein I Assess Viscount Pettigrew and Find Him an Inadequate Match,” Kaleidotrope (October 2023) “Persuasive Argument Essay by Mackenzie, Age 8,” Penumbric (June 2023) “More Than Big,” Daikaijuzine #4 “Music” and reprinted “The Bookstore” and “A Sip of Starlight,” Cosmic Muse: Best of NewMyths Volume 4 “Welcoming the New Girl,” Penumbric (October 2023) “As Does the Crow,” Uncanny Magazine issue 53 “How Magic Will Help You Take the Bastards Down,” The Future Fire issue 2023.67

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This Southern Cream Cheese Pound Cake is simple but oh so good. Rich flavors of butter, vanilla, and cream cheese infuse the whole thing.

The middle features a velvety crumb while the crust is browned and crisp, creating a wonderful contrast. This has All the Textures.

In full disclosure, this is a recipe that will test your mixer. My poor Kitchen Aid strained to handle this thick, massive quantity of batter. It kept tripping the circuit at the end!

The annoyance was worthwhile, though. This cake is extraordinary. So basic in appearance, and then you take a bite and your mind is blown. Make this one for the holidays this year, and you’ll feed a crowd and awe them while you’re at it.

Modified a lot from Bake from Scratch: Cake 2019.

PrintBready or Not: Southern Cream Cheese Pound CakeThis cake is not photogenic, but it is rich, lush, and oh-so-good. The creation process is straightforward but requires a stand mixer such as Kitchen Aid; there is a lot of dense batter involved. Make sure that the butter, cream cheese, and eggs are at room temperature, too. If you lack cake flour, see the note for an easy substitution. Modified a lot from Bake from Scratch: Cake 2019.Course Breakfast, Dessert, SnackCuisine AmericanKeyword bundt cake, cake, cream cheeseAuthor Beth CatoEquipmentnonstick spray with flourlarge straight-sided tube pan or angel food cake panstand mixerIngredients1 1/2 cups unsalted butter (3 sticks) room temperature8 ounces cream cheese (1 box) room temperature3 cups white sugar1 Tablespoon vanilla extract1 1/2 teaspoons kosher salt6 large eggs room temperature3 cups cake flourInstructionsPreheat oven at 325-degrees. Generously coat the interior of the pan with nonstick spray with flour.In a stand mixer with a paddle attachment, beat together the butter, cream cheese, sugar, vanilla, and salt until they are fluffy and pale, about 8 minutes, scraping the bowl several times during the process. Add the eggs one at a time, making sure the recent addition is fully mixed in before adding the next. Scrape the bottom of the bowl again. Mix on medium-high for about 3 minutes, until everything is light and airy.Gradually add the flour. If the paddle attachment can't handle the load (and/or it is too messy), remove the paddle and use a spatula to incorporate the flour.Scoop the batter into the prepared pan. Level out the top. Bake for about 1 hour and 30 minutes to 1 hour and 40 minutes. When it is done, the top will be golden brown and the middle will pass the toothpick test. Let it cool in pan for about 20 minutes, then invert it onto a rack to cool completely.Slice into pieces. It is delicious by itself or can accompany fruit and/or ice cream. Store covered or in individually wrapped pieces at room temperature.OM NOM NOM!NotesTo make your own cake flour, measure out 1 cup of flour. Remove 2 Tablespoons. Replace that with 2 Tablespoons corn starch. That means, for this recipe, measure out 3 cups of all-purpose flour. Remove 6 Tablespoons of it. Add 6 Tablespoons of corn starch instead. Stir together.

Let’s say you need a lot of cookies. They don’t need to be fancy. You just need something sweet and good that kids and adults will both like. Well, these Lemon Butter Cookies might be just about perfect.

Another thing to know about this recipe: it makes a lot. The entire batch produces over 100 cookies. The nice thing is, though, it’s also a great recipe to divvy up. It’s no problem to keep half the batch wrapped in the fridge to make a day or two later, while the other half is frozen.

Or make them all at once and pretend you can swim through piles of cookies like Scrooge McDuck through his money bin.

The lemon flavor may make some people think of spring and summer, but I’m of the opinion that good food is good all year long. Plus, you can use different colored sugars to customize it for sports teams or holidays.

PrintBready or Not Original: Lemon Butter CookiesThese classic-styled cookies that won’t win prizes for refined glamor, but deliver in cozy, refreshing flavor. This is a good recipe to make a day or weeks ahead of time, as the dough keeps well in the fridge for days or in the freezer for weeks. This recipe makes a LOT of dough, too–enough for 100 to 120 cookies.Course Dessert, SnackCuisine AmericanKeyword cookies, lemonServings 110Author Beth CatoEquipmentparchment papercookie cuttercooling rackIngredients1 cup unsalted butter (2 sticks) room temperature2 cups white sugar2 large eggs room temperature1/4 cup milk or half & half3 teaspoons lemon extract1 teaspoon vanilla extract4 1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking sodacolored sugar for topping, optionalInstructionsIn a large bowl, cream together the butter and sugar until they are light and fluffy. Mix in the eggs one at a time followed by the milk and both extracts. Scrape the bottom of the bowl.In another bowl, stir together the flour, baking powder, salt, and baking soda. Gradually add to the wet mix to create a cohesive dough (and it makes a LOT of dough!).At this point, the dough can be divided to rest in the fridge or placed in the freezer for weeks. If the cookies will be made today, chill the dough, covered, for about 30 minutes. (Note that if the dough is chilled for a longer time, it will need to sit at room temperature for a bit to become soft enough to roll out.)Preheat oven at 350-degrees. Prepare a cookie sheet with parchment paper.Lightly flour a clean, flat surface. Roll out the dough to 1/8-inch thickness. Parcel out using a 2-inch inch cookie cutter. Place spaced out a bit on cookie sheet. If using colored sugar, sprinkle atop each cookie to coat. Bake for 8 to 9 minutes, until set. Let the cookies idle on the sheet for a few minutes, then transfer to a cooling rack. Repeat process to make more cookies. Store in a sealed container at room temperature.The full batch of cookies will make 100-120, dependent on the thickness.OM NOM NOM!

This Irish Coffee Blondies recipe is a long-overdue revamp of a recipe I first shared over a decade ago on the first iteration of Bready or Not on LiveJournal. I made it a few times after that, only for the paper to be buried amid many other recipes.

As I culled my recipe collection prior to moving, I rediscovered the print-out and knew I had to make it again soon because it’d help me use up some ingredients. Namely, sliced almonds and vanilla extract.

My husband now mostly uses k-cups for his coffee, a brewing method we didn’t have available back when I first baked this. I found that the 3 Tablespoons of ground coffee called for in this recipe were the exact contents of a Starbucks k-cup. I love when things work out like this!

This recipe would make a great dessert, but really, with the flavors, it’s even better for a breakfast or brunch. It’ll go great with coffee or tea!

PrintBready or Not: Irish Coffee BlondiesThese soft, chewy bars are flavored with coffee and sweetness. They are perfect for a breakfast, brunch, or dessert!Course Breakfast, Dessert, SnackKeyword almond, bars, coffeeAuthor Beth CatoEquipment9×13 panaluminum foilnonstick sprayuneven spatulaIngredientsBlondies:2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon baking soda1 cup unsalted butter (2 sticks) melted2 cups brown sugar packed3 Tablespoons ground coffee equals 1 K-cup1 teaspoon salt2 large eggs room temperature2 teaspoon pure vanilla extract1/2 cup sliced almondsGlaze:1 Tablespoon unsalted butter melted1 teaspoon almond extract or vanilla extract1 teaspoon water plus more if needed3/4 cup confectioners' sugarInstructionsMake the blondiesPreheat oven to 350 degrees. Line a 9-by-13-inch baking pan with foil and apply nonstick spray.In a big bowl, whisk together flour, baking powder, and baking soda. Set aside.Place the melted butter into a mixing bowl. Add the brown sugar, ground coffee, and salt. Stir to combine.Add eggs one at a time followed by the vanilla extract. Stir in flour mixture until just combined. Pour batter into pan and level out; an uneven spatula makes that easy. Sprinkle with almonds.Bake 27 to 30 minutes, until the middle passes the toothpick test. Let cool completely.To complete with glazeMix together the melted tablespoon butter and extract. Gradually whisk in confectioners’ sugar. Add teaspoons of water, as needed, until the glaze is thick but can be drizzled. Place it in either a pastry bag fitted with a plain round tip or a sandwich bag of which a corner will be snipped off. Drizzle glaze over blondies in a rough crosshatch pattern. Let glaze set for 1 hour before cutting blondies into squares. Store in a sealed container at room temperature. If making these in a warm place, put waxed paper between the stacked layers of blondies.OM NOM NOM!

You cannot get a more classic American pairing than chocolate and peanut butter. These Chocolate Chip Peanut Butter Cookies are a dose of delicious nostalgia.

These cookies contain some rolled oats, but I wouldn’t term them oatmeal cookies. They don’t have that much density. Rather, these cookies are light and chewy.

The dough doesn’t need any chill time in the fridge. Mix it and bake it right away.

PrintBready or Not: Chocolate Chip Peanut Butter CookiesThis is a classic cookie recipe, simple and delicious.Course Dessert, SnackCuisine AmericanKeyword chocolate, cookies, oats, peanut butterServings 46 cookiesAuthor Beth CatoEquipmentteaspoon scoop or spoonbaking sheetparchment paperIngredients1/2 cup unsalted butter (1 stick) room temperature1/2 cup white sugar1/3 cup brown sugar packed1/2 cup peanut butter chunky or creamy1 large egg room temperature1 teaspoon vanilla extract1 cup all-purpose flour1/2 cup old-fashioned oats also called rolled oats1 teaspoon baking soda1/4 teaspoon salt1 cup semisweet chocolate chipsInstructionsPreheat oven at 350-degrees. Line a baking sheet with parchment paper.In a large bowl, cream together the butter and sugars. Add the peanut butter, egg, and vanilla.In another bowl, stir together the flour, oats, baking soda, and salt. Gradually combine the contents of both bowls. Fold in the chocolate chips.Use a teaspoon scoop or spoon to place rounded balls of dough spaced-out on the cookie sheet. Flatten them slightly. Bake for 10 to 12 minutes, until set and golden. Cool on cookie sheet for 10 minutes before transitioning cookies to rack. Store cookies in a sealed container at room temperature.OM NOM NOM!

This Blueberry Yogurt Bundt Cake is really, really good, people. It has a soft, tender crumb and loads of fruit inside.

Plus, there’s some flexibility to the recipe. You can use Greek yogurt in vanilla or plain (you want it thick, not runny), or go with sour cream or crème fraiche.

You can flex with the berries, too. I used a mixture of frozen (not thawed) and fresh berries. If you use fresh berries, make sure they are washed and thoroughly dry. I had the fresh and frozen mixed in both layers within the cake.

This is the kind of bundt that is nicely sweet, not heavily so. This would be a showstopper for a breakfast or brunch for company, but is also divine as a dessert.

PrintBready or Not Original: Blueberry Yogurt Bundt CakeUse fresh or frozen fruit, or a mix, in this luscious cake! This is the kind of cake that is nicely sweet, not heavily so. This would be a showstopper for a breakfast or brunch for company, but is also divine as a dessert.Course Breakfast, Dessert, SnackAuthor Beth CatoEquipmentlarge bundt pannonstick sprayIngredientsCake batter3/4 cup unsalted butter (1 1/2 sticks) room temperature1 1/2 cups white sugar4 large eggs room temperature2 teaspoons vanilla extract3 cups all-purpose flour1 1/2 teaspoons baking powder3/4 teaspoon baking soda1/4 teaspoon salt1 cup vanilla Greek yogurt or plain yogurt or sour cream, or crème fraicheFilling1/4 cup brown sugar packed1 Tablespoon all-purpose flour1/2 teaspoon ground cinnamon2 cups fresh or frozen blueberries or a mixGlaze1 cup confectioners' sugar plus more if needed1 to 3 Tablespoons half & half or milk plus more if neededInstructionsPreheat oven at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray. If using fresh blueberries, wash them and gently pat them dry with paper towels, picking out any stems.In a large mixer bowl, beat the butter and sugar until light and fluffy, about 5 to 7 minutes. Add eggs one at a time followed by the vanilla.In another bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture alternatively with the yogurt. Scrape the bottom of the bowl a few times during the process.In a small bowl, mix together the dry ingredients for the filling: brown sugar, flour, and cinnamon.Spoon about a third of the batter into the bundt pan. Sprinkle about half the dry filling mix over the top. Sprinkle about half the berries over this layer.Repeat the process. Spoon about a third of the batter to cover the blueberries. Distribute the rest of the dry mix around the ring, followed by the blueberries. Top with the remaining batter. Use a spoon or uneven spatula to even it out across the top.Bake for 55 to 65 minutes, until a toothpick plunged into the middle of the cake comes out free of crumbs. Cool for 20 minutes in pan, then carefully invert onto a cooling rack. Cool completely to room temperature.Mix the glazeStir together the confectioners' sugar and 2 Tablespoons of half & half or milk. The glaze needs to be thick so that it doesn't all run off. Add more sugar or milk, as necessarily, to get a thick glaze that can just dribble. Spoon over the domed top of the cake. Let set at least 20 minutes or place in fridge. Slice and serve. Store cake under a cake dome, within plastic wrap, or in individual slices encased in plastic wrap. As individual slices, it can be frozen for later enjoyment.OM NOM NOM!

These Swirled Cookie Butter Brownie Bars are thick and luscious with just the right balance of chocolate and cookie dough flavors.

If you’re one of those people who had just to discover the joys of cookie butter–you’re in for a treat! Think cookies blended with oil to create a spreadable mass just like peanut butter. There is nothing healthy about it, but it tastes like cookie dough. You can find it at Trader Joe’s as Speculoos and at other stores as Biscoff or as a generic.

Cookie butter can pretty much replace peanut butter in any recipe, or even on something as simple as a sandwich. Here, it’s great swirled in with brownie batter. Chocolate and cookie dough, ever the perfect combination.

Since the swirl-in includes cream cheese, be sure to refrigerate these after they’ve baked and cooled. They are divine straight from the fridge!

PrintBready or Not Original: Swirled Cookie Butter Brownie BarsThese gorgeously-swirled bars infuse the gentle flavor of cookie butter with rich brownies, a perfect combination.Course Dessert, SnackKeyword brownies, cookie butter, cookies, cream cheeseAuthor Beth CatoEquipment13×9 panaluminum foilnonstick sprayuneven spatulacutting boardIngredientsBrownie base3 large eggs room temperature1 cup unsalted butter (2 sticks) melted2 teaspoons vanilla extract2 cups white sugar1 1/4 cups all-purpose flour3/4 cup baking cocoa sifted1/2 teaspoon baking powder1/4 teaspoon salt1 cup milk chocolate chipsCookie butter swirl-in2 boxes cream cheese (8 ounces each) softened1/2 cup creamy cookie butter1/4 cup white sugar1 large egg room temperature2 Tablespoons milkInstructionsPreheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray.In a big bowl, beat together eggs, butter, and vanilla. In another bowl, combine the brownie dry ingredients and gradually add them to the egg mix. Fold in the chocolate chips. Set aside 1 cup of the brownie batter for the topping. Scoop the rest into the prepared pan and use an uneven spatula to even it out.In another bowl, beat together the cream cheese blocks, cookie butter, and sugar. Once that is blended, add the egg and milk. Use an uneven spatula to spread the mixture in a thin layer across the top of the brownie batter in the pan. Dollop the reserved brownie batter on top. Use the tip of the uneven spatula or a butter knife to create swirls.Bake pan for 35 to 40 minutes, until the very middle passes the toothpick test. Cool on a wire rack for an hour, then place in fridge to completely chill. Use the foil to lift the contents onto a cutting board. Slice up and store in a sealed container in the fridge. Keeps for at least 3 days.OM NOM NOM!

Someday, I’ll feel like I am no longer playing catch-up from the move. Today is not that day.

I’m doing such much-belated updating on my Bibliography page. In particular, the sections for short stories, interviews, guest blogs, and podcasts. The poetry section needs many new entries and will be done soon.

Short Stories

“Apocalypse Playlist” (reprint), The Big Book of Cyberpunk
“Birds of London,” Abyss & Apex
“Monsters of the Places Between,” Stupefying Stories #24
“Believe Nothing Said by Clouds,” Stupefying Stories Showcase

Interview

6 Books with Beth Cato at Nerds of a Feather
eSpec Books interviews Beth Cato, contributor to Other Aether: Tales of Global Steampunk

Guest Blogs

Scalzi’s Big Idea: A Thousand Recipes for Revenge
My Favorite Bit from A Thousand Recipes for Revenge

Podcasts

H. P. Lovecast Podcast – Ep 22 – Tom Starita and Beth Cato
Russ’s Rockin’ Rollercoaster Ep #97– The Writer’s Chair: How to Build Magic Systems in Genre Fiction featuring AARON ROSENBERG, BETH CATO and SHERRI COOK WOOSLEY
“Headspace” reprint, CatsCast (only subscribers have access to full content)

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These Portuguese Sweet Rolls come together fast thanks to a bread machine. The resulting bread is sweet, flaky, and perfect to go with any meal–though as a born Central Californian, I have to recommend serving alongside tri-tip!

I grew up surrounded by a vibrant Portuguese community. That meant a lot of awesome food, like linguica on Me-N-Eds pizza, and rounds of sweet bread on the counter at Boston Pizza. We didn’t have a lot of money, so when we could grab that bread loaf, it was a real treat!

As with most any bread, these rolls are great to freeze and eat later. The fresher they are when you freeze them, the fresher they’ll still taste when you warm them up later!

PrintBready or Not Original: Portuguese Sweet Bread Rolls in the Bread MachineThe convenient sweet rolls are the perfect accompaniment for many meals!Course Bread, Side DishKeyword yeast breadServings 23 rollsAuthor Beth CatoEquipmentbread machine2 1/2-inch cutterrimmed baking sheetplastic wrapIngredients1 cup half & half1/2 cup water1/3 cup melted butter 80 ml1/2 cup white sugar2 large eggs1 1/2 teaspoons sea salt4 cups white bread flour plus more2 teaspoons instant dry yeast or bread machine yeastInstructionsPlace the half & half and water in a liquid measuring cup and gently warm in a microwave-safe cup in microwave to reach 100-110 degrees.Follow bread machine directions for loading ingredients into the bucket; for most, that means liquids first. Stir together the half & half, water, butter, and sugar. That should lower the temperature enough to make it safe to add the eggs (you don’t want them scrambled!); stir those in to break the yolks. Add the salt, flour, and yeast. Start the machine on the DOUGH cycle.Check on it once it starts mixing. If the mixture looks runny, add spoonfuls of flour until it comes together; if it’s too thick, add a touch of warm water. Let the cycle finish.Grease a rimmed baking sheet with nonstick spray or butter.Lightly flour a flat surface. Pat out the dough to be about 1/2-inch thick. Use cutter to slice dough into rounds; place rounds spaced out just a touch on the greased pan. Press dough scraps together as much as possible, and bring together into more rounds. Loosely cover baking sheet with plastic wrap and set in a warm place to rise for about 45 minutes.Near the end of the second rise, as the rolls begin to look puffy, preheat oven at 350-degrees. Discard plastic wrap.Bake rolls for 17 to 20 minutes, until they are golden across the top. Let cool a few minutes before pulling apart to enjoy.Rolls may be eaten fresh, or will keep in a sealed bag at room temperature for a day or two. They can also be frozen right after initially cooling, and thawed later for later enjoyment. They can be eaten at room temperature but are even better warmed up.OM NOM NOM!

Pumpkin Spice Sugar Cookies! These are simple, delicious classic cookies, with warm spices inside and out.

These were among the last cookies I made in Arizona as I was frantically trying to use up my remaining butter and eggs. I thought I had everything figured out, and then I realized (after I made the dough) that I’d already packed up all of my rolling pins. Whoops. Therefore, I used good ol’ arm muscle to flatten the dough, and I ended up satisfied with how they turned out!

That said, don’t be like me. Make your life easier and use a rolling pin! You’ll get more consistent cookies, for sure.

PrintBready or Not Original: Pumpkin Spice Sugar CookiesThese are classic butter and spice cookies, crisp yet chewy, great for autumn or year-round.Course Dessert, SnackKeyword cookiesServings 55 cookiesAuthor Beth CatoEquipmentplastic wrapparchment paperRolling Pin2 1/2-inch round cookie cuttercooling rackIngredientsCookie dough1 cup unsalted butter (2 sticks) room temperature2 cups white sugar2 large eggs room temperature2 3/4 cups all-purpose flour2 Tablespoons pumpkin pie spiceTopping1/2 cup white sugar1/2 Tablespoon ground cinnamonInstructionsIn a large bowl, cream together butter and sugar until they are light and fluffy. Add the eggs. Gradually mix in the flour and pie spice. Roughly divide the dough in half, flattening each portion into a disc, and wrap in plastic wrap. Tuck into the fridge overnight.Let dough sit out about 20 minutes to warm up enough to roll out. Preheat oven at 350-degrees. Prepare a large cookie sheet with parchment paper. Place the topping ingredients in a bowl and stir to combine.On a lightly floured flat surface, roll out one disc of cookie dough to 1/4-inch thickness. Portion out using the cookie cutter. Press the top of each round into the topping mix and then set, spaced out, on prepared cookie sheet.Bake for 10 to 12 minutes, until cookies ae set. Let sit on sheet for a few minutes, then transfer to a cooling rack. Repeat process with remaining dough, reassembling scraps to create more cookies. Store cookies in a sealed container at room temperature.OM NOM NOM!