Beth Cato's Blog, page 14

These No-Bake Triple-Decker Toffee Bars are a sweet summertime treat. No oven is required, and there’s only a brief time standing at the stove. The result is, essentially, a homemade candy bar made from simple ingredients.

Saltine crackers form the basis for the three layers of these bars. They add intense crispiness that holds up to a deluge of toffee, but they also add salt. That salt really builds incredible flavor throughout the layers, and the flaky sea salt on top adds even more.

The homemade toffee in this recipe isn’t terrible to work with, but please, use caution. It can go from a simmer to a boil FAST, and you do not want that molten sugar on your skin. So, keep an eye on the temperature and bring it down as you need to, and keep stirring the toffee as the directions say. Once this gets going, don’t leave the pot unattended.

Modified from Southern Living December 2022 issue.

PrintBready or Not: No-Bake Triple-Decker Toffee BarsThis simple, no-candy-thermometer-needed candy bar recipe creates delicious results using basic ingredients.Course DessertKeyword bars, candy, chocolate, crackerAuthor Beth CatoEquipment9×9 panaluminum foilnonstick sprayoffset spatulaIngredients48 saltine crackers from a 16-ounce package, divided3/4 cup light brown sugar packed1/2 cup unsalted butter14 ounces sweetened condensed milk one can3 Tablespoons half & half2 Tablespoons light corn syrup1/4 teaspoon kosher salt1/2 teaspoon vanilla extract8 ounces chocolate chips or chocolate bark1 teaspoon flaky sea saltInstructionsLine a 9×9 pan with foil, overlapping two long strips to cover all four side. Apply nonstick spray all over interior. Place 16 crackers in a single layer to form a base crust. On a plate, count out 32 more crackers to have ready to make the next layers quickly. Stage the uneven spatula nearby.In a saucepan on the stove, cook sugar and butter, stirring often, until the butter is melted and the sugar is dissolved. That will take about 5 minutes. Pour in the sweetened condensed milk, half & half, corn syrup, and salt. Increase the heat to medium to bring the contents to a simmer. Stir constantly. Continue stirring–bringing the heat down as needed to keep it at a simmer, not a full boil–for about 6 to 8 minutes, until it obtains a deep golden color. Remove the pan from heat and add the vanilla extract.Carefully pour about 1/3 of the toffee over the crackers. Set down pan and quickly use the spatula to spread the toffee into an even layer. Place 16 more crackers on top. Add another 1/3 of toffee. Place the last of the crackers, and then pour the rest of the toffee on top and even it out. Let cool for a few minutes. Clean the uneven spatula.Meanwhile, melt the chocolate using a microwave-safe bowl in the microwave or a pot on the stovetop. Slowly pour the chocolate over the top of the of the cracker-toffee stack and use the spatula to even it out. Let it cool about 5 minutes. Measure out the flaky sea salt and sprinkle it all over the top.Place the pan in the fridge to chill for at least 2 hours or overnight.Remove from fridge and let set at room temperature about 10 minutes, which will reduce the amount of crackling across the chocolate top. Use the foil to lift the contents onto a cutting board. Use a knife to cut off the very edges to form neat sides, and then cut the rest of it into small bars.Store bars in a sealed container in the fridge for up to a week.OM NOM NOM!

These Paprika Cheddar Crackers are a perfect snack or appetizer, and they even keep well for travel!

Use a good aged cheese here–or one labeled extra sharp. The cheese should be the main thing here, with the paprika and salt serving to heighten that flavor. Of course, you can mix in some other spices as well–or even use chipotle pepper for a zing.

I split up this batch and baked them months apart. One of the nice things about these tubes of dough is that they don’t take up much room in the freezer–or in the fridge when it’s time to thaw them.

I got 16 crackers out of each batch (so 32 total), and mind you, these are pretty thick, hearty crackers. These aren’t the kind you grab a handful of, maybe just a few at a time. They would be great at a fancier function, served with wine or champagne, but are good with pretty much any drink. Cheese is versatile like that.

PrintBready or Not Original: Paprika Cheddar CrackersThis is a great make-ahead recipe. Split the dough in half and freeze it! The full recipe makes about 32 hearty crackers, and they keep well for up to 3 days once baked.Course Side DishKeyword cheese, crackerServings 32 crackersAuthor Beth CatoEquipmentfood scaleplastic wrapparchment paperbaking sheetknifeIngredients1/2 cup unsalted butter (1 stick) room temperature8 ounces aged cheddar shredded1 cup plus 2 Tablespoons all-purpose flour1/2 teaspoon paprika1 1/2 Tablespoons water1 teaspoon kosher saltflaked sea saltInstructionsMix together the butter, cheddar, flour, paprika, and salt. Add the water. Continue to mix together until it forms a cohesive dough; add a touch more flour if it’s too wet, or a dribble of water if it’s dry.Use a food scale to weigh the dough and divide it in half. Roll out the plastic wrap to about 10 inches. Place half the dough on the plastic and shape into a thick tube, then wrap it in plastic to compress it and make it into an even log about an inch in diameter. Completely seal in plastic wrap. Repeat with other half of dough.The dough can be kept in the fridge for up to 4 days, or frozen for several months.When ready to bake, preheat the oven at 350-degrees. Place parchment paper on baking sheet. Place a chilled (thawed) dough tube on a cutting board and slice about 1/4-inch thick. Place with minimal spacing on the parchment. Add a pinch of flaked sea salt onto each cracker and gently press it into the surface.Bake for 17 to 20 minutes, until edges are just starting to turn golden. Let set to cool on cookie sheet. Store in a sealed container. They are best eaten within 3 days.OM NOM NOM!

These are Crunchy Biscuits in the British sense–that is, they are crunchy cookies with a satisfying snap.

I found the recipe in Bigger Bolder Baking by Gemma Stafford [affiliate link], a book gifted to me by my mother-in-law. Gemma is Irish-born and now lives in America, and her fantastic cookbook has ingredients and cooking temperatures in both British and American measurements.

This small-batch recipe includes a quintessentially British ingredient, golden syrup, that has no real American parallel. I’ve seen some recommendations to substitute with half measures of light corn syrup and honey, and while that works as a liquid replacement, the flavor isn’t quite the same.

That said, golden syrup isn’t hard to find in America, it just tends to be expensive. Even in the wastelands of Phoenix, I could find Lyle’s Golden Syrup in the small British goods section of my local Fry’s (Kroger) chain.

PrintBready or Not: Crunchy BiscuitsThese crunchy, hearty cookies are great for a snack or even a breakfast. Oats reign supreme here, but the golden syrup adds a unique, slight flavor that carries through every bite. If you don’t have self-rising flour, substitute with 1 cup of all-purpose flour and two teaspoons of baking powder. Modified from Bigger Bolder Baking by Gemma Stafford.Course Breakfast, Dessert, SnackServings 30 cookiesAuthor Beth CatoEquipmentparchment paperbaking sheettablespoon scoopcooling rackIngredients1 cup unsalted butter (2 sticks) softened3/4 cup white sugar3 Tablespoons golden syrup1 cup self-rising flour2 2/3 cup rolled oats also called old fashioned oats1 teaspoon baking soda1/4 teaspoon saltInstructionsPreheat oven to 350-degrees. Line a baking sheet with parchment paper.In a large bowl, cream together butter and sugar until it is soft and light in color. Add golden syrup. Follow up with the flour, oats, baking soda, and salt, mixing until just combined.Use a tablespoon scoop to shape dough, rolling each lump briefly with hands to compress and flatten, then place spaced out two-inches apart on baking sheet. They will spread as they bake.Bake 12 to 14 minutes, until golden brown and set. Let them idle on the cookie sheet about 5 to 10 minutes, then transfer them to a cooling rack. Store them in an airtight container at room temperature.OM NOM NOM!

This big casserole dish of Cookie Butter and Jelly Bars is chewy and sweet, perfect to feed a crowd! Customize it by using your favorite jelly.

I love cookie butter. You can find it in jars near the nut butters in a lot of grocery stores. There’s nothing healthy about it–it’s spice cookies pulverized with oil to make a smearable paste that you can use however you use peanut butter, such as on sandwiches or in baked goods like this.

Cookie butter makes everything taste inherently more cookie-like. It’s fantastic with jelly! I recommend using about 10-12 ounces of jelly here; less than that and the layer is thin, more than that, it can gush at the sides of the pan and stick to the foil.

These bars are best eaten within two days. After that, they will dry out a bit but they are still tasty.

PrintBready or Not Original: Cookie Butter and Jelly Bars (Big Pan)These thick, chewy bars are sweet and delicious. Use your favorite jelly or go for a seasonal variation and make it taste a little different every time you make this recipe!Course Breakfast, Dessert, SnackCuisine AmericanKeyword apple butter, blueberries, cookie butter, strawberriesAuthor Beth CatoEquipment13×9 panaluminum foilnonstick sprayoffset spatulaIngredients1 cup unsalted butter (2 sticks) room temperature1 1/2 cups white sugar1 teaspoon vanilla extract2 large eggs room temperature2 cups creamy cookie butter such as Biscoff and Trader Joe's Speculoos3 cups all-purpose flour1 teaspoon baking powder10-12 ounces jelly or jam or preservesInstructionsPreheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray.In a large mixing bowl, beat together butter and sugar until light and fluffy. Add the eggs, vanilla, and cookie butter. Follow up with the flour and baking powder.Spread about 2/3 of the dough in the prepared pan. Using an offset spatula, spread the jam in an even layer up to about 1/2 inch of the edge. Dollop the remaining dough all over the top. Use a knife to gently form into swirls with the jelly.Bake for 25 to 30 minutes until the edges start to brown and the middle is set and passes the toothpick test. Let cool completely on wire rack. Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.OM NOM NOM!

These Chewy Honey Strawberries and Cream Cookies are my own invention inspired by these soft-dried strawberries I found at Costco. (They are also on Amazon for a much higher price. Affiliate link.)

If you love strawberries AND cookies, welcome to the recipe of your dreams. My base chewy honey cookie recipe has ingredients swapped out to make this work.

Chopped up (I used kitchen shears) soft-dried strawberries are distributed throughout the dough. White chocolate chips are the fantastic accompaniment that is easy to find, but I also tried this recipe again using some limited edition Hershey’s Cream Cheese Chips, which delivered an even richer flavor.

Who knows where or how long these chips will be available, but if you can find them, use them in this recipe or any other good chocolate chip cookie recipe.

Like my other variations of this base recipe, these cookies will keep for weeks in a sealed container.

PrintBready or Not Original: Chewy Honey Strawberries and Cream CookiesA perfect recipe for strawberry lovers! Soft-dried strawberries pair with white chocolate chips within a honey-enriched dough. These cookies are soft, chewy, and luscious.Course Dessert, SnackKeyword chocolate, cookies, strawberriesAuthor Beth CatoEquipmentplastic wraptablespoon or teaspoon scoopbaking sheetIngredients3/4 cup unsalted butter (1 1/2 sticks) softened1/2 cup light brown sugar packed1/2 cup white sugar2 Tb honey1 large egg room temperature1 Tablespoon vanilla extract1 cup bread flour1 cup all-purpose flour2 teaspoons cornstarch1 teaspoon baking soda1/2 teaspoon salt1 cup white chocolate chips or Hershey's Cream Cheese Chips3/4 cup soft-dried strawberries choppedInstructionsIn 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 and vanilla extract.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 ingredients and flour mix until just combined. Fold in the white chocolate chips and strawberries pieces. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheet for 10 to 15 minutes before moving to a rack to cool completely.Stored cookies will keep in a sealed container, between waxed paper or parchment layers, for weeks. They are excellent for travel or shipping.OM NOM NOM!

These Almond Blondies are proof that simple can be oh-so-good.

There’s no chocolate here. No fancy presentation. This is all about a basic, pan-mixed batter with almonds on top.

These things are a sensory delight. You have thick, chewy bars infused with deep sweetness thanks to a heady application of brown sugar. The chopped almonds add a hearty crunch in contrast.

Some almonds and crumbs will fall off as the bars are sliced, but these remnants are delicious. Let nothing go to waste!

PrintBready or Not Original: Almond BlondiesGo nutty for these simple, delicious blondies with a sweet chewy base and crunchy almonds on top.Course Dessert, SnackKeyword almond, barsAuthor Beth CatoEquipment13×9 pannonstick spraylarge saucepanIngredients2 cups brown sugar packed2/3 cup unsalted butter2 large eggs room temperature2 teaspoons vanilla extract1 teaspoon almond extract2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda3/4 cups almonds choppedInstructionsPreheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray. Set aside.In a large sauce pan on medium heat, place the brown sugar and butter, stirring constantly until the ingredients combine to be smooth. Set on another burner to cool for about 15 minutes.Whisk in the eggs one at a time, followed by the two extracts. Stir in the flour, baking powder, and baking soda until no white streaks remain.Spread batter in the prepared pan. Sprinkle the almonds all over the top. Bake for 25 to 30 minutes. The middle should pass the toothpick test. Let cool for a bit, but cut into the blondies while they are still warm. Store in a sealed container at room temperature.OM NOM NOM!

The blog is called Bready or Not, and today we are definitely bready with this gorgeous, old-fashioned Country Loaf.

This is a basic boule in the French style. Water, salt, sugar, flour, yeast. Baking is done with added steam–boiling water in a pan below the bread, sending up a cloud to give this loaf the perfect crust.

This bread is absolute perfection toasted with butter, but it’s also great for sandwiches or to go along with soup. Some breads are best hot, but this one is more versatile.

I modified this recipe from a fantastic cookbook called Making Artisan Breads in the Bread Machine by Michelle Anderson. Click here to get it through my affiliate link.

PrintBready or Not: Country LoafThis is your old-fashioned, basic, and absolutely divine bread round with a crunchy crust and a soft, tender exterior. Note that this dough goes through a sequence of rises, and so requires a chunk of the day. The baking stage gets a boost from steam; a pan with boiling water is placed below the bread to send up steam, resulting in a crisp crust. Modified from Making Artisan Breads in the Bread Machine by Michelle Anderson.Course Appetizer, BreadKeyword yeast breadAuthor Beth CatoEquipmentbread machinelarge bowlparchment paperbaking sheet or pizza stonecake pankettle for boiling waterIngredients1 3/4 cups lukewarm water 100-110-degrees2 teaspoons sea salt1 teaspoon white sugar4 1/4 cups bread flour1 1/4 teaspoons active dry yeast or bread machine yeastInstructionsAdd ingredients to bread machine bucket, which usually means liquids first–so water, sea salt, sugar, bread flour, and yeast. Let the dough cycle run.Transfer the dough to a large greased bowl, tucking dough under the sides to form a tight ball. Cover with a towel or plastic wrap to let rise for an 1 1/2 to 2 hours.Lay out a large piece of parchment paper. Flour lightly. Roll dough onto it, deflating the round and tucking the dough to form a new, smooth round. Flour lightly on top. Cover with towel or plastic wrap again to let rise, 1 to 1 1/2 hours.Preheat oven at 500-degrees. Place baking pan or stone on middle rack. On rack below that, place a cake pan with 1 or 2-inch sides. In an electric or stovetop kettle, boil about 2 cups of water.Use a sharp knife to score a hash mark across the top of the risen dough. Place the hot baking sheet or stone on the stovetop. Very carefully, use the parchment paper as a sling to move the bread onto the hot pan. Place it in the oven. Immediately use the kettle to carefully pour water into the cake pan on the lower rack; no need to measure the water, but get the pan about half full. Close the oven and do not open it again until the end of baking.Bake for 5 minutes. Lower the temperature to 400-degrees. Bake an additional 30 minutes. The bread should be risen and golden. Cool for at least 30 minutes before slicing in.This bread is fantastic at room temperature or heated up again. Use it with butter, for sandwiches, whatever you want! While the bread is still fresh, freeze leftovers for later enjoyment, too.OM NOM NOM!

These Fruity-Cheesy Swirled Blondies are easy to customize based on your budget and ingredient availability. Go expensive and fancy and use a goat cheese log, or more budget-conscious and still-delicious with standard cream cheese.

I’ve done it both ways. Both are fantastic. For the goat cheese, I recommending hitting someplace like Costco or Sam’s Club. For cream cheese, my go-to has become Aldi.

Use any variety of jams or preserves, but the one necessity is that it is THICK. A watery one will sink to the bottom (says the voice of experience). I found the good basic Smucker’s Strawberry Jam was fine in this recipe.

PrintBready or Not Original: Fruity-Cheesy Swirled BlondiesThis recipe is vaguely named Fruity-Cheesy Swirled Blondies because you can customize the ingredients: use either soft goat cheese or standard cream cheese along with a thick fruit jam or preserves of your choice.Course Breakfast, Dessert, SnackKeyword bars, cheese, preservesAuthor Beth CatoEquipment9×9 panaluminum foilnonstick sprayuneven spatulaIngredientsBlondies12 Tablespoons unsalted butter (1 1/2 sticks) room temperature1/2 cup white sugar3/4 cup light brown sugar packed2 large eggs room temperature1/2 teaspoon vanilla extract1 3/4 cups all-purpose flour1 1/4 teaspoons baking powder1/2 teaspoon saltCheesecake Swirl8 ounces soft goat cheese or cream cheese, softened2 Tablespoons white sugar1 Tablespoon plain or vanilla Greek yogurt or sour cream1 large egg room temperature1/2 teaspoon vanilla extract3/4 cup jam or preservesInstructionsPreheat oven at 325-degrees. Line a 9-inch square pan with foil and apply nonstick spray.In a large bowl, cream together the butter and sugars until fluffy. Add the eggs and vanilla. Stir in the flour, baking powder, and salt until just combined.In a separate bowl, beat together the cheese, sugar, yogurt, egg, and vanilla to make smooth.Pour about half the blondie batter into the prepared pan. Smooth it out with an uneven spatula.Dollop on all of the cheese mixture. Then add spoonfuls of the jam to fill any gaps. Follow up by adding dollops of the remaining blondie batter. Use a butter knife to swirl the layers together for a marbled effect.Bake for 45 to 50 minutes, until the middle is not jiggly and passes the toothpick test. Cool for at least an hour at room temperature, then chill in fridge. Once the pan is cool, use the foil to lift the blondies onto a cutting board to slice into bars.Enjoy promptly or store in a sealed container in the fridge to eat over the coming days.OM NOM NOM!

It’s June 1st, and A Thousand Recipes for Revenge is now available worldwide! Follow Ada and Solenn into a realm inspired by France of three centuries ago, a world that relies upon magic derived from food. I really hope you enjoy the read and look for the second book in January! Also–please add a rating and review on sites like Amazon and Goodreads! Those numbers mean a lot, especially in the first few weeks.

Amazon: paperback | kindle | audio CD | audibleBarnes & Noble: paperback | audio mP3 on CD | audio CDBookshop: paperback | audio mP3 on CD | audio CD Books-a-million: paperback | audio mP3 on CD | audio CD

Thank you!

[Amazon links are through their affiliate program]

#SFWApro

These Oatmeal Coconut Cookies are super-chewy thanks to that combo. Plus, they aren’t super-sweet, which lets the chocolate shine through.

I love how old-fashioned these cookies look, like something I’d eat when I was a kid, with my grandma on a visit to friend’s house. There’s a certain level of heartiness and coziness to these cookies.

These cookies are quick to assemble, too. After posting some intricate recipes this month (I’m looking at you, Apple Cream Cheese Brioche Tart) it’s nice to share things are simple and good.

PrintBready or Not Original: Oatmeal Coconut CookiesThese extra-chewy, flat cookies aren't heavily sweet, which lets the chocolate really shine through. Makes about 27 cookies.Course Dessert, SnackKeyword chocolate, coconut, cookies, oatsServings 27 cookiesAuthor Beth CatoEquipmentparchmenttablespoon or tablespoon scoopbaking sheetIngredients1/2 cup unsalted butter (1 stick) room temperature1/4 cup brown sugar packed1/4 cup white sugar1 large egg room temperature1 Tablespoon milk or half & half1 teaspoon vanilla extract3/4 cup all-purpose flour1/2 teaspoon baking soda1/4 teaspoon salt1 1/2 cups rolled oats also called old-fashioned oats1 cup chocolate chips semisweet, milk, dark, or a mix1 cup shredded coconutInstructionsPreheat oven at 350-degrees. Line a baking sheet with parchment paper.In a large bowl, cream together the butter and both sugars to create a creamy mix. Add the egg, milk, and vanilla. In a separate bowl, stir together the flour, baking soda, and salt; mix this into the butter bowl. Fold in the oats, chocolate chips. and coconut until everything is distributed.Use a tablespoon to place scoops of dough spaced-out on the baking sheet; the cookies will spread.Bake until the cookies are golden and set, about 11 to 13 minutes. Let them sit on pan for about 5 minutes before moving to a rack to fully cool. Store in a sealed container at room temperature.OM NOM NOM!