Beth Cato's Blog, page 18

These Peppermint Truffle Bars are loaded with peppermint flavor, perfect for the holiday season or year-round!

If you like chocolate peppermint (or know someone who does), this is the recipe for you. A shortbread base is topped with a dense layer of soft chocolaty goodness infused with peppermint extract.

As with many chocolate recipes, this one has a deeper flavor if you make it a day ahead. Build that info your baking plans.

To make for neat bars, I cut off the edges. These are not to be wasted, of course–set them aside for select people to enjoy, and present the neatly-edged bars to a more discriminating audience.

Modified from Best Holiday Recipes from Taste of Home 2011.

PrintBready or Not: Peppermint Truffle BarsThese Peppermint Truffle Bars are loaded with peppermint flavor, perfect for the holiday season or year-round! Modified from Best Holiday Recipes from Taste of Home 2011.Course Dessert, SnackKeyword bars, chocolate, mintAuthor Beth CatoEquipment9×13 pannonstick spraywax paperheavy glassIngredientsBottom crust3/4 cup unsalted butter cold and cubed (1 1/2 sticks butter)1 1/2 cups all-purpose flour3/4 cup confectioners’ sugar1/4 teaspoon salt1/2 teaspoon vanilla extractChocolate layer16 ounces semisweet chocolate chips or chopped chocolate3/4 cup milk or half & half1/2 cup unsalted butter cubed4 large eggs room temperature2/3 cup white sugar1 teaspoon peppermint extractInstructionsLine a 13×9 baking pan with foil and apply nonstick spray. Preheat oven at 325-degrees.In a large bowl, combine the flour, confectioners’ sugar, and salt. Add vanilla. Dice in the butter. Mix ingredients until the butter resembles fine crumbs. Distribute into prepared pan. Use a piece of waxed paper and a heavy glass to compress the dough into a firm layer.Bake for 20 to 25 minutes, until the edges are lightly brown. In the meantime, start mixing the top layer.In a large pot, combine the semisweet chocolate, milk, and butter and cook on low heat until the mixture is smooth. Remove from heat and let cool for a bit.In a large bowl, beat eggs and white sugar until it is smooth and thick. Add the peppermint extract and the chocolate mixture. Beat until incorporated and smooth. Pour over the bottom crust.Bake for 30 to 35 minutes until the middle is set and passes the toothpick test. Cool in pan on a rack, then place in fridge to set for several hours or overnight.Use foil to lift contents onto a cutting board. Slice into bars. Store in sealed container or individually wrapped in the fridge.OM NOM NOM!

Ta-da!

A Thousand Recipes for Revenge, to be released June 13, 2023! Available for preorder now.

Note that some of the links below are affiliate links.

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

If you want to find these links (and more, as I add them), the book does have its own permanent page on BethCato.com. That can be found through the top menu.

#SFWAPro

I’m taking part in Giftmas again this year, an annual effort coordinated by Rhonda Parrish for the benefit of the Edmonton Food Bank. I don’t need to state the reasons why helping food banks is very important right now. We need to help each other out. A few bucks will help fill bellies and add warmth to the world through kindness. If you’re American like me, your dollars will deliver extra bang with each buck, too. This year our goal is $1,000 and if we reach it that will provide 3,000 meals to help make the season bright.

Please donate.

The Giftmas theme this time around is A Light in the Darkness.

Hi. I deal with chronic depression and anxiety. I know darkness. I know doubt. I’m agoraphobic. I already know this next year will be an incredibly hard one for me.

I’m thankful for what I have, though. That includes this big orange goof.

Finn is a trickster god in feline form. He loves everybody. He thinks laps were made for him, and he curls up there in a perfect Finnamon Roll. He is why we can’t leave out plastic bags or hang fake pine boughs along the stairs. If a bed is being made, he wants the sheets and blankets to land over him, creating a cozy Finn cave. I don’t know how he doesn’t suffocate.

Then there’s Luke. My thicc boi. He’s a cannonball in tabby skin. He fell in love with me in the shelter and considers me his human. He’s usually sleeping near my computer. If I go out shopping or need to cook, his anxiety flare up, and he gets frantic until I’m back at my computer–where he’ll then roll and purr and drool for 10 minutes until he tires himself out again.

These guys are my lights. I love them so much.

You can be someone else’s light, too. Again, please donate to the Edmonton Food Bank if you can, or to a local shelter in need. Remember that animal shelters often need donations of blankets, food, and litter as well.

Thank you.

It’s been too long since I featured a maple recipe. Let’s finish off November with Maple-Walnut Cookies!

The texture of these cookies is pillowy and light. Overall, they are soft and chewy, though the bottom is crisp thanks to the pan, while the turbinado sugar creates a crust on top.

Walnut and maple are such a great combination. Here, the walnut half crowns each cookie and not only adds great flavor and texture, but they just plain look lovely.

PrintBready or Not: Maple-Walnut CookiesThese pillowy cookies sparkle thanks to their sugary crowns, the maple and nutty flavors perfection together.Course Dessert, SnackCuisine AmericanKeyword cookies, maple, walnutsAuthor Beth CatoEquipmentparchment papertablespoon scoopIngredients2 1/2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup unsalted butter (1 stick) room temperature2/3 cup brown sugar packed1/2 cup pure maple syrup1 large egg1 teaspoon vanilla extract1/2 teaspoon maple flavor1/2 cup turbinado sugar3/4 cup walnut halvesInstructionsCombine the flour, baking soda, and salt in a small bowl. Set aside.In a large bowl, beat butter and brown sugar on medium-high until light and fluffy, about 3 minutes. Mix in maple syrup, egg, vanilla, and maple flavor. The ingredients may look curdled.Gradually add in the dry ingredients, scraping the bottom of the large bowl a few times. Chill bowl in fridge for about 30 minutes to reduce stickiness.Preheat oven at 350-degrees. Line a baking sheet with parchment paper. Measure out the turbinado sugar in a small bowl.Roll tablespoon-sized balls of dough in the turbinado sugar. Set spaced out on baking sheet. Press a walnut half into the top of each round.Bake for 12 to 14 minutes. Cookies should be set but still soft. Let rest on sheet for 10 minutes before transitioning to a cooling rack.Store in a sealed container at room temperature.OM NOM NOM!

These Gingerbread Brownies are the perfect holiday season treat–or make them year-round, because they are just that good.

These are soft, moist, and dense in texture. The chocolate flavor hits the tongue first, followed by the pleasant warmth of ginger. The combination is fantastic.

If you want to aim for an especially nice presentation, cut off the very edge of the brownies all the way around, then slice the interior into nice squares or rectangles.

Unfortunately, someone has to eat those leftover edge pieces. Oh, darn.

PrintBready or Not Original: Gingerbread BrowniesThese gingerbread brownies are soft and delicious, the best parts of two fabulous treats combined into one.Course Dessert, SnackCuisine AmericanKeyword bars, brownies, gingerbreadAuthor Beth CatoEquipment9×13 panaluminum foilIngredients1 1/2 cups all-purpose flour1/4 cup Dutch-processed cocoa powder sifted1/2 teaspoon salt1/2 teaspoon baking powder1/4 teaspoon baking soda4 ounces semisweet chocolate chopped or in chips8 Tablespoons unsalted butter 1 stick1 Tablespoon ground ginger1 cup brown sugar packed2 large eggs room temperature1/3 cup unsulphured molassesInstructionsPreheat oven at 325-degrees. Line 9×13 pan with foil and apply nonstick spray or butter to grease bottom and sides.In a medium bowl, stir together flour, cocoa, salt, baking powder, and baking soda. Set aside.In a microwave-safe bowl in the microwave or on the stovetop in a pot, melt together the chocolate and the butter. Stir in the ginger. Let set to cool for ten minutes, then stir again.In a large mixing bowl, beat together brown sugar, eggs, and molasses. Mix in the chocolate. Stir in the dry ingredients until just combined. Pour batter into the prepared pan and even out.Bake for 24 to 28 minutes. The middle should pass the toothpick test.Let bars cool for several hours, speeding the process in the fridge if desired. Use the foil to lift the contents onto a cutting board for easy slicing. Store in a sealed container.OM NOM NOM!

These Cherry Almond Bars are fast to make and are a delicious, seasonally-colorful treat.

This recipe is a great way to use up fruit cake mix in a way that does NOT involve fruit cake. Here, I used a combination of red and green cherries with pineapple bits, but you could use all kinds of mixes.

The crust here is both chewy and crisp. The top is sheer candy, really, which goes so well with the pastry base.

This is a great treat for a cookie exchange or to set out on a holiday display!

PrintBready or Not Original: Cherry Almond BarsFruit cake filling isn’t just for fruit cake! Use it to make these beautifully-colorful thin, crispy bars that are perfect for holiday trays.Course Dessert, SnackAuthor Beth CatoEquipmentjelly roll pan (15x10x1-inches)aluminum foilIngredients2 cups all-purpose flour1/2 cup brown sugar packed1 cup unsalted butter cold1 cup golden raisins8 ounces fruit cake mix chopped1 cup sliced almonds14 ounces sweetened condensed milkInstructionsPreheat oven at 325-degres. Line jelly roll pan with a wide strip of aluminum foil. Add nonstick spray all over.In a large bowl, combine flour and brown sugar. Cut in the butter and mash until it is crumbly. Press the mix into the prepared pan. Bake for about 18 minutes, until browned.In the same bowl, place the raisins, fruit cake filling, almonds, and sweetened condensed milk. Stir to coat everything. Dollop the mix all over the crust; it’s too thick to spread, so distribute as evenly as possible. Bake for 25 to 30 minutes, until golden brown.Let cool at least an hour. Slice into bars. Store in a sealed container.OM NOM NOM!

Why choose between gingerbread and a cake? With this Gingerbread Bundt Cake, you get both at once!

This is everything you’d look for in gingerbread, too. Loads of spices. A nice warm zing in the mouth. Sweetness to enhance everything else.

I should add, this is especially good for people like me who want SOFT gingerbread. The crispy kind has its uses in architectural structures or for decorated cookies, but I’d rather eat soft gingerbread.

Modified from Bake from Scratch November/December 2021.

PrintBready or Not: Gingerbread Bundt CakeThis big, beautiful bundt is everything you’d look for in a scrumptious soft gingerbread bar, only in cake form. This is an occasion to bring out your fanciest pan (and grease it well), as this would make a wonderful presentation piece for a holiday gathering! Modified from Bake from Scratch November/December 2021.Course Breakfast, Dessert, SnackKeyword bundt cake, gingerbreadAuthor Beth CatoEquipmentlarge bundt panbaking spray with flourIngredientsCake1 1/2 cups unsalted butter (3 sticks) room temperature2 cups brown sugar packed6 large eggs room temperature1/3 cup unsulphured molasses2 teaspoons vanilla extract3 cups all-purpose flour1 1/2 Tablespoons ground ginger1 Tablespoon ground cinnamon1 Tablespoon ground nutmeg1 teaspoon kosher salt1 teaspoon ground cloves1 teaspoon ground allspice1/2 teaspoon baking powder1 cup milk or half & half, room temperatureGlaze3 cups confectioners’ sugar1/3 cup milk or half & half2 1/2 Tablespoons light corn syrup1 1/2 teaspoons vanilla bean paste1/2 teaspoon kosher saltInstructionsPreheat oven at 350-degrees. In a mixer, beat together butter and brown sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating after each addition. Add molasses and vanilla, scraping bowl as needed.In a separate large bowl, stir together flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, and baking powder.Gradually add the dry ingredients to the butter mix alternatively with the milk. Batter may look broken at some points, but keep mixing things in and it’ll come together again.Generously apply nonstick spray with flour to the interior of the bundt pan. Pour batter inside and even it out. Tap the pan on the counter a few times to knock bubbles out.Bake until golden brown on top, about 1 hour. A digital thermometer plunged into the middle should read over 200-degrees. Let cake cool in pan for about 20 minutes, then invert it onto a rack to cool completely.Trim the bottom of the cake, if desired, to make it flat and even (saving those remnants to nibble on, of course). Put cake on serving platter. Combine glaze ingredients. Slowly spoon over the cake to totally cover the surface. If desired, spoon up what drips off and reapply to cake a few more times, coating surface generously.Let glaze set at room temperature or in the fridge. Slice and enjoy!OM NOM NOM!

It’s November, and that means it’s pumpkin time! This Pumpkin Cake Cookies recipe is fast and delicious.

Cake mix is a fantastic shortcut ingredient. Don’t snub it. Doctor it, make it your own. I used Aldi’s yellow cake mix here, and it turned out great!

These cookies bake up light and fluffy, the walnuts providing a nice crunch. The pumpkin comes through with flavor and color.

PrintBready or Nor Original: Pumpkin Cake CookiesNeed pumpkin cookies in a hurry? Here’s your go-to recipe. Doctored cake mix is the shortcut to tasty, seasonal treats! Makes about 36 tablespoon-sized cookies.Course Dessert, SnackCuisine AmericanKeyword cake mix, pumpkinAuthor Beth CatoEquipmentparchment paperIngredients15 ounces pumpkin puree can1 large egg room temperature2 Tablespoons vegetable oil1 box yellow cake mix1/2 cup rolled oats also called old fashioned oats2 1/2 teaspoons pumpkin spice mix1 cup walnuts chopped1/2 cup dried cranberriesturbinado sugar optionalInstructionsPreheat oven at 350-degrees. Line a baking sheet with parchment.In a large bowl, combine the pumpkin, egg, and oil. Mix in the cake mix, pressing out any clumps. Add oats, pumpkin spice, walnuts, and cranberries, mixing until combined. Dough will be sticky. Use a spoon to form balls of dough to space out on baking sheet. If desired, sprinkle some turbinado sugar on each cookie.Bake for 10 to 12 minutes, until set. Move to cool on a rack. Store in a sealed container with waxed paper between the stacked layers.OM NOM NOM!

These French Rolls Mixed in the Bread Machine take some planning–including awakening the starter a day ahead of time–but are well worth the effort due to the sheer deliciousness.

This is one of those recipes that isn’t a huge time drain, but does require work in little bursts. Begin the starter. Get the rest of the dough going. Do another rise. Shape the rolls and rise a third time. Bake.

Also, just like the real thing in France, these are intended to be eaten fresh. However, that’s no big problem so long as you have room in your freezer. Freeze extra rolls the day they are made, and they’ll thaw and heat later and still be amazing.

This recipe is modified from Making Artisan Breads in the Bread Machine by Michelle Anderson, which I highly recommend to any bread machine owners. [affiliate link]

PrintBready or Not: French Rolls Mixed in the Bread MachineClassic, crusty French rolls are easy to make with the help of a bread machine! Makes about 12 dinner-size rolls. Modified from Making Artisan Breads in the Bread Machine by Michelle Anderson.Course Bread, Side DishCuisine FrenchKeyword yeast breadServings 12 rollsAuthor Beth CatoEquipmentbread machinekitchen scaleplastic wrapparchment paperbasting brushIngredientsStarter (make 12 to 18 hours ahead)1 1/4 cups bread flour1/4 cup whole wheat flour3/4 cup lukewarm water 100-110-degrees F1/8 teaspoon active dry yeastDough3/4 cup lukewarm water 100-110-degrees F1 3/4 teaspoon sea salt3 cups bread flour plus more for work surface1/2 teaspoon active dry yeastnonstick spray or olive oilFinish1 large egg1 Tablespoon waterInstructionsMake the starterIn the bucket of a bread machine or in a separate pitcher, stir together all of the starter ingredients until combined. Cover the top with plastic wrap and let set to rise at room temperature for 12 to 18 hours.Make the doughIf the starter didn’t rise in the bread machine, place it there now and add the additional water, salt, flour, and yeast. Start the dough cycle.Once the full cycle is done, apply nonstick spray or olive oil in a large bowl. Gather the dough into a ball and place it in the bowl, flipping it to completely coat. Cover with plastic wrap and let rise until it doubles, about an hour. Prepare one or two large baking sheets with parchment paper.Weigh the dough and then turn it out in a lightly floured work space. Determine the desired size of rolls; for standard dinner-sized ones, twelve is ideal. Divide the dough accordingly, forming into balls by tucking the lumpier bits and seams underneath. Fill a saucer with water to dab fingertips to make smoothing the dough easier. Space rolls out on prepared pan(s). Lightly cover with plastic wrap.Let rolls rise about 45 minutes. They should puff up. Preheat oven at 450-degrees.Make the egg washWhisk together the egg and water. Remove and discard plastic wrap from rolls. Brush egg wash over the rolls.Bake until golden brown, about 12 to 15 minutes. Rolls should sound hollow when tapped. They are best eaten hot the day they are made, but if frozen promptly, they will reheat later for same-day eating and still taste delicious!OM NOM NOM!

These Cocoa Pecan Brownies are perfect for when you have a chocolate emergency and need brownies, STAT.

(If you don’t know what might constitute a chocolate emergency, my gosh, why are you even here?)

In any case, these brownies are great because they mix up quickly in a big pot, and they are a pretty straightforward bake, too. If you don’t like pecans, okay. Omit the nuts entirely, or use walnuts, a mix of nuts, cocoa nibs, whatever. This recipe can flex!

The one necessity: you need to enjoy these things. Really savor them. Maybe even stash some in the freezer for when that next chocolate emergency strikes.

PrintBready or Not: Cocoa Pecan BrowniesThese classic cocoa-based brownies mix up fast in a big pot, making for easy clean-up!Course Dessert, SnackCuisine AmericanKeyword bars, brownies, chocolate, pecansAuthor Beth CatoEquipment13×9 panIngredients1 1/2 cups unsalted butter 3 sticks3 cups white sugar2 teaspoons vanilla extract12 Tablespoons cocoa powder sifted6 eggs1 1/2 cups all-purpose flour1 cup chopped pecansInstructionsPreheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.In a large saucepan, heat the butter and sugar together on medium heat, stirring often, just until the butter is melted. Remove from heat. Stir in vanilla and cocoa powder. Add eggs one at a time, mixing in completely before adding the next. Stir in flour. Fold in the pecans.Pour batter into prepared pan. Bake for 30 to 35 minutes, until the very middle passes the toothpick test. Cool at room temperature, speeding the process in fridge if desired. Use foil to lift contents onto a cutting board. Slice up. Store in a sealed container.OM NOM NOM!