Beth Cato's Blog, page 17

I’ve used almonds in many cookie and bar recipes, but these Marcona Almond Bars are especially decadent and good.

First of all, the base recipe starts with browned butter. Almond butter is also mixed in, which adds to the taste and texture. There’s just a touch of spice involved. These bars are really about the almonds.

What makes Marcona almonds different? They are from Spain, for one, and have the skin removed. They have a high standard of quality, a buttery, clean, crispness to them that is especially nice in contrast to chocolate. (They are also great on a Spanish-themed cheeseboard with things like Manchego cheese and membrillo paste.)

These bars are delicious for a snack or dessert, and they look especially pretty in their simplicity.

Modified from February 2014 issue of Food & Wine Magazine.

PrintBready or Not: Marcona Almond BarsThese are, dare we say, elevated almond bars thanks the combination of browned butter, chocolate chips, and salty Marcona almonds. Modified from February 2014 issue of Food & Wine Magazine.Course Breakfast, Dessert, SnackKeyword almond, bars, cookiesAuthor Beth CatoEquipmentlarge saucepan9×13 panoffset spatulaIngredients2 1/2 sticks unsalted butter3 1/2 cups light brown sugar packed5 large eggs lightly beaten1/2 cup roasted almond butter1 Tablespoon pure vanilla extract1 1/2 teaspoons kosher salt1/4 teaspoon ground cinnamon3 cups all-purpose flour2 cups Marcona almonds 9 ounces1 3/4 cups chocolate chips 11 ounces (1 bag)InstructionsIn a large saucepan, cook the butter over medium heat until golden brown, about 5 minutes. Set off-heat to cool for about 30 minutes.Start oven preheating at 325-degrees. Place a large strip of aluminum foil in a 9×13 pan and apply nonstick spray or butter.Add the sugar, eggs, almond butter, vanilla, salt, and cinnamon to the cooled browned butter. Mix until smooth. Add the flour. Fold in 1 1/2 cups of the almonds and 1 1/2 cups of the chocolate chips.Pour the batter into the prepared pan. Use an offset spatula to even out dough. Scatter the remaining almonds and chocolate chips over the top and lightly press in.Bake for 60 minutes. The middle should pass the toothpick test. Cool at room temperature, speeding process in the fridge, if desired. Use the foil to lift the contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.OM NOM NOM!

New year, new month, and finally a chance to update my bibliography with my new releases. Here’s what is new!

Short Story

“Family Get-Together,” Nature (Dec 16 2022)

Poetry

“Birthday Cake,” co-written with Rhonda Parrish, Dreams & Nightmares (issue 123 January 2023)
“The Deal” and “Lucky Shot,” co-written with Rhonda Parrish, The Magazine of Fantasy & Science Fiction (Jan/Feb 2023)
“That Monster Beneath the Bed,” Haven Spec
“Following the White Horse,” Daikaijuzine

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How do you make Chocolate Chip Cookies better? More chocolate, of course–in this case, a chocolate disc inside these Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate makes them extra delicious.

Fun fact up front: this is a modification of my most reliable, most-baked cookie recipe. The differences: add another cup of chocolate chips, and remove the chocolate discs. These Soft Batch-esque cookies are the ones I make whenever I go home to California. I usually have a round or two frozen in case of urgent cookie needs at home, too.

This new take on my old favorite adds a luscious chocolate layer right in the middle. If you can’t find the Ghirardelli version of these discs, seek out another one, or even use a pinch of chocolate chips! A Hershey’s Kiss or Reese’s Peanut Butter Cup would work, too, though you might need to add some extra dough to seal them inside.

Even better, these cookies will keep for weeks, if you have the fortitude to make them last. That makes these great for gift-giving, cookie exchanges, and mailing (if you’re not someplace hellishly hot).

PrintBready or Not: Soft Batch-Style Chocolate Chip Cookies Stuffed with ChocolateDelicious, reliable chocolate chip cookies–made even more chocolaty by being stuffed with extra chocolate. Since these are stuffed, they are large cookies, a real treat! Can't find the Ghirardelli Wafers? Use a pinch of chocolate chips, chunked chocolate, or a candy like Hershey's Kisses or Reese's Peanut Butter Cups.Course Dessert, SnackCuisine AmericanKeyword chocolate, cookiesAuthor Beth CatoEquipmenttablespoon scoopcookie sheetIngredients1 cup unsalted butter (2 sticks) room temperature1 1/2 cups brown sugar packed1/2 cup white sugar2 large eggs room temperature1 teaspoon vanilla extract3 cups all-purpose flour4 teaspoons cornstarch2 teaspoons baking soda1 teaspoon kosher salt2 cups chocolate chips10- ounces Ghirardelli Dark Melting Wafersflaked salt or coarse sugar to sprinkle on top, optionalInstructionsCream butter and sugars together until light and fluffy, which takes several minutes in a mixer. Add eggs and vanilla. Mix in flour, cornstarch, baking soda, and salt. Fold in the chocolate chips.The cookies can be made right away, but texture is thicker if the dough is chilled for several hours or overnight. Cover with plastic wrap if it will be in for a while.When it’s time to bake, preheat oven at 350-degrees. Use a tablespoon scoop to form a ball of dough. Make a deep imprint and shove a chocolate wafer inside. Fold and press the dough to completely encase. Repeat, spacing them out to allow for spread on the pan. If desired, sprinkle some flaked salt or coarse sugar atop each to provide extra texture and flavor.Bake for 11 to 13 minutes, until the cookies look golden and set. Let them continue to rest on pan for 5 to 10 minutes before moving them to a cooling rack.Store in a sealed container at room temperature. These cookies can keep for weeks.OM NOM NOM!

The second week of 2023, and we’re beginning in proper form with a cake. An Almond Olive Oil Bundt Cake.

This cake isn’t as super-sweet as many. Instead, the olive oil and almonds are what comes through beautifully in the crumb. The glaze finishes things off, and the crunch of slices almonds adds a nice textural contrast.

This is the kind of bundt cake that works well for breakfast, brunch, snack, or dessert. It also works for any season of the year.

Modified from a Pompeiian Olive Oil ad.

PrintBready or Not: Almond Olive Oil Bundt CakeThis Almond Olive Oil Bundt Cake isn’t as super-sweet as some bundt cakes, so the glaze adds a wonderful touch. Modified from a Pompeiian Olive Oil ad.Course Breakfast, Dessert, SnackCuisine ItalianKeyword almond, bundt cake, cakeAuthor Beth CatoEquipment10 or 12 cup bundt pancooking spray with flourcooling rackIngredientsCake2 1/2 cups all-purpose flour3/4 cup almond flour sifted1 1/2 teaspoons baking powder1/2 teaspoon salt1 3/4 cups white sugar4 large eggs room temperature1 cup extra virgin olive oil1 teaspoon pure vanilla extract1/2 teaspoon pure almond extract1/2 cup unsweetened vanilla almond milk or plain almond milkGlaze1 1/2 cups confectioners’ sugar2 to 3 Tablespoons milk or half & halfsliced almonds optionalInstructionsPreheat oven at 325-degrees. Apply baking spray with flour on the interior of the bundt pan.In a small bowl, combine flour, almond flour, baking powder, and salt. Set aside.In a big mixing bowl, beat together sugar and eggs until they are thick and yellow, about three minutes. Slowly mix in olive oil until smooth, followed by vanilla and almond extracts. Mix in the dry ingredients alternatively with the almond milk, making sure to scrape the bottom of the bowl.Pour the batter into the pan and smooth out the top. Bake until the middle passes the toothpick test, about 50 to 60 minutes.Transfer to a rack to cool for 15 minutes, then invert cake onto the rack to completely cool.Make the glaze. Beat together the confectioners' sugar and milk to make a thick glaze. Drizzle over the top so it oozes down the sides. If desired, top with a sprinkle of sliced almonds. Let glaze set for about 20 minutes. Slice in and enjoy!OM NOM NOM!

Let’s start the new year in cheesy fashion! Here’s my take on khachapuri, aka Georgian cheese bread. It’s pretty much the ultimate dish if you like bread and cheese.

This is an original recipe, which I made from studying about four other recipes. I have no way of knowing if this, or the recipes I pull from, are authentic. Really, they can’t be. Those of us in the US likely can’t get the real-deal cheeses, but I did try to go more authentic than some of the other recipe suggestions.

Butterkäse is carried by some supermarkets in the US, especially the Roth brand out of Wisconsin. If you can’t find that, go for a good melter like mozzarella or havarti.

Bulgarian feta is moister than typical domestic fetas and also doesn’t have as strong of a salty flavor. I’ve found that it is regularly carried in Grocery Outlets in California and in larger Asian/European grocery stores. Can’t find it? Go for another moist feta.

Traditional Khachapuri is topped with an egg. Mine is not, because my husband hates eggs. I knew he wouldn’t even want to see a runny egg on my portion!

I include advice on reheating leftovers as well. I can testify that this dish reheats beautifully in the oven.

PrintBready or Not Original: Khachapuri (Georgian Cheese Bread)This wondrous food is essentially a bread boat filled with cheese. Make this for several people, or plan on leftovers–the bread is soft and dense, and the cheese is rich! Makes two khachapuri.Course Main CourseCuisine GeorgianKeyword cheese, yeast breadServings 4Author Beth CatoEquipmentfood scaleparchment paperpizza stoneIngredientsDough1/4 cup milk1/2 cup waterpinch sugar1 teaspoon active dry yeast1 3/4 cups all-purpose flour plus more for dusting1 1/4 teaspoon kosher saltFilling9 ounces butterkäse also known as butter cheese, shredded (substitute mozzarella or havarti)7 ounces Bulgarian feta broken apart with fork (substitute other moist feta)1 large egg room temperature2 large eggs for topping, optionalfresh basil or other chopped herbs or red pepper flakes for topping, optionalInstructionsTo make the doughWarm the milk and water together, in the microwave or on the stove, to about 110-degrees. Transfer it to a large mixing bowl. Stir in sugar and yeast. Let stand about 10 minutes to start bubbling; if the room is cold, cover the bowl with plastic wrap or a towel to encourage warmth.Add the flour and salt to the bowl. Beat using a dough hook for about five minutes, or longer if by hand, to form a soft dough. Move to a larger greased bowl and cover, letting rise for an hour to an hour and a half.Shape and fill the khachapuriCombine the two cheeses in a bowl. Mash in the egg to completely incorporate.Lightly flour a work surface. Turn out the dough onto the surface, dividing in half. Form each into a round; set one aside. Use a rolling pin to extend a piece of dough to be about ten inches across. Lift it onto parchment paper. Repeat with the other piece of dough, either fitting onto the same parchment or a second piece.Spoon half the cheese mixture into the middle of a bread sheet, spreading out to about an inch from the edge. Fold the bare edge over to meet the cheese, shaping it into a cheese canoe, pinching the ends together and twisting to seal. Repeat with the second half.Preheat oven at 450-degrees and place pizza stone in oven to heat up. Let khachapuri rise for 30 minutes.Carefully pull out the pizza stone. Use parchment to lift khachapuris onto the stone. Bake for 12 minutes. If adding the traditional cracked egg to top each piece, then do so now. In any case, turn around khachapuri and bake for another 4 minutes. Crust should be browned with cheese fully melted.Let set for 10 minutes. If desired, add chopped basil, red pepper flakes, or other herbs. Serve!OM NOM NOM!NotesTo heat up leftover khachapuri, preheat oven at 475-degrees. Wrap khachapuri in foil. Bake for 20 minutes, then check. Pull back foil to cover crust to reduce browning it too much, then bake another 5 to 10 minutes, until cheese is soft and gooey in the middle.

Let’s finish off the year 2022 by reviving a recipe first on Bready or Not in 2016: Maple Cookie Fudge!

This is a shortcut fudge without any need of a candy thermometer or stress. I like to use the microwave, but you can use the stovetop if you want. You can keep the maple cookies chunky, if you desire, or grind everything to crumbs–your choice! I actually like some small chunks mixed in for texture.

The maple flavor is nice and consistent here, not cloying, while the marshmallow fluff grants the texture some extra oomph. The nuts add an extra flavor and crunch, but you can omit them if you want.

This maple cookie fudge is just about perfect if you ignore the pesky nutritional side of things.

PrintBready or Not Original: Quick Maple Cookie FudgeThis Bready or Not Original uses maple crème cookies as the base of a fantastic microwave fudge. The fudge should be stored in the fridge, but also keeps very well at room temperature for parties and potlucks.Course DessertKeyword chocolate, maple, no bake, quick fudgeAuthor Beth CatoEquipment9×13 panaluminum foilnonstick spray or butterIngredients3 cups white chocolate chips12.3 ounces maple crème cookies crushed/chopped/maimed, about 20 cookies7 ounces marshmallow fluff14 ounces sweetened condensed milk1 teaspoon maple flavor1 teaspoon vanilla extract1/2 cup chopped nuts walnuts, pecans, macadamias, etcInstructionsPrepare a 9×13 pan by lining it with foil and applying nonstick spray.Either in microwave or on stovetop, carefully melt chocolate with sweetened condensed milk and marshmallow cream. If microwaving, do it in short bursts because it can burn fast! Stir often.When the mix is smooth, add the maple flavor and vanilla. Fold in the maple cookies and nuts. Pour fudge into the prepared pan. Use an uneven spatula to smooth out the top.Refrigerate at least 3 hours, until the fudge is firm. Cut into bite size pieces. Keep stored in fridge between layers of wax paper. Unlike some other quick fudges, this will keep well for hours at room temperature.OM NOM NOM!

These Sugar-Dipped Butter Cookies are an absolute classic. Easy to make. Nothing fancy. Great to make with kids.

As simple as these cookies are, this recipe suggests a fantastic technique that will be great to apply to other recipes: shape the dough ball, then dip it into water, then dip it in the colored sugar. This gets the sugar to adhere beautifully.

One thing I love about these cookies is that you can mix up the sugar dependent on the season. Making them for Christmas? Go red and green. Make them for a sports gathering? Use team colors. Make them for a birthday? Use favorite colors.

Really, this is a recipe that has fun dough, and is a fun one to make all the way through. Plus, the cookies are tasty, especially with some milk, coffee, or tea.

PrintBready or Not: Sugar-Dipped Butter CookiesThis classic, kid-friendly cookie recipe is fun and easy, perfect for little helpers. This is a great opportunity to bring out colored sugars to make the cookies festive for holidays or sports gatherings! Makes about 40 cookies using a teaspoon scoop.Course Dessert, SnackKeyword cookiesServings 40 cookiesAuthor Beth CatoEquipmentteaspoon scoopbaking sheetparchment paperIngredients1 cup white sugar3/4 cup unsalted butter (1 1/2 cubes) room temperature1 large egg room temperature2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/3 cup colored sugarwaterInstructionsPreheat oven at 375-degrees. Line baking sheet with parchment paper.Beat together white sugar and butter until creamy. Add egg. Mix in flour, baking powder, and salt.Place colored sugar in a bowl. Put a small amount of water in a saucer.Shape dough into 1-inch balls. Dip top of ball in water, then in sugar. Place colorful side-up on baking sheet, spaced out.Bake for 10 to 12 minutes, until set with golden edges. Let cool on a rack, then pack into a sealed container.OM NOM NOM!

The Bibliography page has been updated with an array of news and publications:

Big News:

“The Bookstore” (NewMyths) won long form Rhysling Award for 2022!

Short story:
“P is for Pet” (reprint), Paradoxical Pets anthology for middle grade readers

Translated short story:
“Raue Sitten” (Rough Manners) (originally “Canopy of Skulls”), Spektrum.de (Oct 12 2022)

Podcast:
“The Library is Open” (reprint), Manawaker Studio’s Flash Fiction Podcast

Poetry:
“Doing Her Part to Combat Sexism in the Sciences” and “Mother, Grandmother, God,” Star*Line 45.3 Summer 2022

“Better Off,” Star*Line 45.4 Fall 2022

“Summer Evenings,” Frozen Wavelets issue 7

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These Chocolate Gingerbread Cookies are a fantastic holiday treat. They truly do taste like gingerbread and chocolate together, a great combo if ever there was one.

These are made even better by the crunchy outer coating of Swedish pearl sugar, too. If you haven’t baked with it before, you’re in for a treat, This stuff is great on cookies and also pastries. You can find it on Amazon. [affiliate link]

The end result is a cookie that is firm to hold, but soft and chewy to bite into, with the sugar crunching pleasantly between the teeth.

Need other recipes with Swedish pearl sugar? I can help!

Swedish Cinnamon Rolls in the Bread Machine

Pearl Sugar Ginger Cookies

Jam and Cream Brioche Tart

PrintBready or Not: Chocolate Gingerbread CookiesThese soft, chewy cookies are imbued with strong flavors of gingerbread and chocolate, a perfect combination! The Swedish pearl sugar on top adds a complementary crunch. Makes 40 cookies with a teaspoon scoop. Modified from King Arthur Flour.Course Dessert, SnackKeyword chocolate, cookies, gingerbread, swedish pearl sugarAuthor Beth CatoEquipmentbaking sheetparchment paperteaspoon scoopIngredients1 3/4 cups all-purpose flour1 teaspoon baking soda2 teaspoons ground ginger1 teaspoon ground cinnamon1/4 teaspoon cloves1/4 teaspoon nutmeg1/2 teaspoon salt1 Tablespoon baking cocoa or Dutch-process cocoa, sifted1/2 cup unsalted butter (1 cube) room temperature1/2 cup brown sugar packed1/2 cup molasses1 cup semisweet chocolate chips7 Tablespoons Swedish pearl sugarInstructionsPreheat oven at 325-degrees. Line baking sheet with parchment paper.Stir together flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt, and cocoa. Set aside.In a mixing bowl, beat the butter and brown sugar until they are light and creamy. Add molasses. Gradually mix in the dry ingredients. Fold in the chocolate chips.Measure the pearl sugar into a bowl. Use a scoop or spoon to create balls of dough. Roll them in the pearl sugar and then set spaced out on pan.Bake for 7 to 10 minutes. Let sit on pan for 10 minutes, then transfer to a cooling rack.Store in a sealed container at room temperature.OM NOM NOM!

Wow. This was a shock. My poem “The Bookstore,” originally published in NewMyths #56/57, was recently announced as the winner of the long poem Rhysling Award. You can read the poem here.

This is a fictional autobiographical piece. I wrote it soon after my grandma died. I couldn’t go to the funeral. This poem imagines my visit to a very special bookstore, but many of the details throughout are true to my life. I wrote this in a single sitting, and it was an exercise of grief. That makes this level of recognition all the more extraordinary.

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