Beth Cato's Blog, page 4

These Rainbow Sprinkle Cookies taste eerily like birthday cake. They are super-sweet, vivid in flavor and color.

I confess, I love rainbow sprinkles. They are just so FUN. They are so easy to customize, too. Go classical just-because, or to celebrate pride. Or use colors of a favorite team, or to designate a certain holiday.

Note that the cookie dough here needs to chill for at least a few hours, but can also wait in the fridge for a couple days. I think this dough is a great one to make ahead to spare yourself some extra effort on baking day!

PrintBready or Not Original: Rainbow Sprinkle CookiesThese super-sweet cookies really do taste like a cookie version of birthday cake! Note that the dough needs to chill prior to baking.Course Dessert, SnackKeyword cookies, sprinklesAuthor Beth CatoEquipmentplastic wrapparchment papercookie scoop or spoonIngredients1 cup unsalted butter (2 sticks) softened1 1/2 cups white sugar2 large eggs room temperature1 Tablespoon vanilla extract1/2 teaspoons almond extract2 1/4 cups all-purpose flour3/4 cup bread flour2 teaspoons baking powder2 teaspoons baking soda2 teaspoons cream of tartar1 teaspoon kosher salt2 tablespoons milk or half & half1 cup rainbow sprinkles plus 1/2 cup for toppingInstructionsIn a large bowl, beat butter and white sugar until fluffy. Add eggs one at a time followed by the vanilla and almond extracts.In another bowl, combine the flours, baking powder, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the butter mixture along with the milk. Scrape the bottom of the bowl to make certain everything is incorporated. Fold in the sprinkles.Wrap dough in plastic wrap and set to chill for at least 2 hours, or up to 3 days.When it is baking time, preheat oven at 350 degrees. Line a baking pan with parchment paper. Place the topping sprinkles in a small bowl.Shape the cookies by using a scoop or a spoon. Dip the top of each round into the sprinkles. Set spaced out on the cookie sheet.Bake for 10 to 13 minutes, until set. Let them rest on the sheet about 10 minutes before moving to a cooling rack.Pack into a sealed container and store at room temperature.OM NOM NOM!

These Roasted Cherry Brownies are thick, soft, and cakey, the strong chocolate flavor complemented by cherries in most every bite.

I looked to two older recipes of mine for inspiration as I came up with a new recipe: Fudgy Chocolate Chunk Brownies and a Roasted Cherry Brownies version I did on the original LiveJournal Bready or Not.

The result of this combo? Lush brownies that are the perfect melding of chocolate and cherry. This may become your new favorite brownie recipe.

PrintBready or Not Original: Roasted Cherry BrowniesSugary roasted cherries take these brownies to the next level! These are truly indulgent.Course DessertKeyword brownies, cherries, chocolateAuthor Beth CatoEquipmentrimmed cookie sheetcherry pitter9×13 dishaluminum foiluneven spatulaIngredientsCherries2 cups fresh red cherries3 Tablespoons white sugarBrownie Batter3/4 cup unsalted butter (1 1/2 sticks)8 ounces dark chocolate1 1/2 cups all-purpose flour1/2 cup cocoa powder sifted1/2 teaspoon salt2 cups white sugar6 large eggs room temperature1 1/2 cups semisweet chocolate chips or milk chocolate chips or a mixInstructionsPreheat oven at 400 degrees. Wash and pit cherries, then cut them in half. Place on rimmed cookie sheet. Sprinkle with sugar and stir. Roast for 10 minutes then remove from oven. Reduce oven temperature to 325.In a large microwave-safe bowl or in a pot on the stovetop, melt together the butter and dark chocolate until smooth. Set aside to cool slightly.Line a 9×13 pan with foil and apply nonstick spray or butter. In a small bowl, combine the flour, cocoa powder, and salt.Return to the large container with the melted butter and chocolate. Stir in the white sugar until no pale streaks remain. Beat in the eggs one at a time. Gradually fold in the dry ingredients until no white is visible. Fold in 1 cup of chocolate chips and most of the cherries.Pour batter into the prepared dish. Use an uneven spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup chocolate and cherries over the top.Bake for 55 minutes to 1 hour, until the middle passes the toothpick test. Set on a rack to cool for at least an hour, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a sealed container at room temperature. Keeps for at least 3 days.OM NOM NOM!

Four of my poems were nominated for the Rhysling Award long list! A jury will decide the finalists from here. This is the first year that the Hugo Awards have a poetry category, and I’m hopeful that people will consider these already-recognized poems for that award as well.

Here are links to each of them:

Short form:

“You are a Monster” at Worlds of Possibility

Long Form:

“Defiance by Cake” at Worlds of Possibility“Five Nights in the Castle” in Penumbric“Meat, Bone, and Soul” in Haven Spec

This Sourdough Chocolate Loaf Cake is rich with a deep chocolate flavor and tender crumb. It’s a fancy way to use up sourdough discard. My starter imbued this cake with a flavor like malt, so combined with chocolate, I was reminded of a chocolate milkshake.

When I say discard, I mean the mother starter should be 1) active and 2) likely fed the evening before if this is being made in the morning. After the starter is divided to be used in this recipe, feed the mother starter again and tend as usual.

Now, a confession: my first attempt at this recipe was a cake fail. The original Bake from Scratch recipe calls for baking an hour and five minutes. I did that, and the center of my loaf collapsed during cooling because it was completely raw inside. I did salvage the bottom, top, and sides, though.

On my second attempt, I monitored closely after the hour point, and I kept baking. At an 1 hour 30 minutes, I declared it baked, and slicing into it later revealed it was just barely done. So, keep an eye on things. I’d rather have a bake overdone than underdone.

PrintBready or Not: Sourdough Chocolate Loaf CakeThis rich chocolate cake will be imbued with the unique flavor of sourdough. Serve for a dessert or brunch! This is a great recipe to slice up and freeze, too. Modified greatly from Bake from Scratch Cake 2019.Course Breakfast, DessertKeyword chocolate, sourdoughAuthor Beth CatoEquipmentloaf panparchment papernonstick sprayIngredientsLoaf1/2 cup unsalted butter (1 stick) softened1 cup brown sugar firmly packed1/2 cup white sugar1 large egg room temperature1 cup sourdough starter discard 275 grams1/2 cup buttermilk or soured milk1 teaspoon vanilla extract1 cup all-purpose flour3/4 cup cocoa powder sifted1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon kosher saltGlaze1 cup confectioners’ sugar1 Tablespoon milk or half & halfInstructionsPreheat oven at 325 degrees. Cut parchment to fit inside the loaf pan like a sling, sticking up at the two long sides. Use nonstick spray in the pan and on the parchment paper.Beat butter and both sugars until fluffy. Add egg. Add sourdough discard, buttermilk or soured milk, and vanilla, scraping the bottom of the bowl a few times to make sure everything is incorporated.In another bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, scraping the bottom again. Pour the batter into the prepared pan.Bake for somewhere between 1 hour and 10 minutes to 1 hour and 40 minutes. After the hour point, use the toothpick test every so often to check for doneness; a digital thermometer is also a good way to check inside, with a goal of seeing over 190-degrees in the middle.After about 15 minutes, use the paper sling to lift the loaf out. Let cool completely on a wire rack, speeding in the fridge if desired.Make the glaze. Spoon it over the loaf pan to dribble over the sides. Let set at least 30 minutes. Slice and enjoy! Store in a sealed bag or container. Cake can also be frozen in slices for later enjoyment.OM NOM NOM!NotesMake soured milk by pouring a discernible layer of lemon juice or vinegar into the bottom of a liquid 1/2 cup measure. Add milk or half & half to that half cup line. Let sit at room temperature to coagulate, about 10 minutes, then use the lumpy mixture in the recipe.

Last month I shared a recipe for Red Velvet Brownies in Two Sizes. Today, I share a Red Velvet Cookie recipe.

These things are just so pretty. Use enough food gel to achieve a vivid red that contrasts with the white chocolate chips. The cocoa in the dough comes through in flavor, as do the chips. Really, these are fantastic for chocolate lovers.

Two notes of caution: first of all, the dough needs to chill prior to baking, as it is quite sticky, and two, if you stack the baked cookies, they might stick together, so use something like waxed paper between the layers.

PrintBready or Not Original: Red Velvet CookiesThese Red Velvet Cookies are stunning to behold and delicious to eat! Note that the dough is quite sticky and needs at least a couple hours to chill before baking.Author Beth CatoEquipmentplastic wrapparchment papercookie scoop or spoonwaxed paperIngredients2 cups all-purpose flour2 Tablespoons unsweetened cocoa powder sifted1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1/2 cup unsalted butter (1 stick) room temperature1/2 cup white sugar1/2 cup brown sugar packed2 large eggs room temperature1 teaspoon vanilla extract1/4 cup vanilla yogurt or plain yogurt or sour creamred gel food coloring1 bag white chocolate chipsInstructionsCombine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.In a mixing bowl, beat together the butter and two sugars until they are pale and fluffy. Add the eggs one at a time followed by the vanilla. Gradually mix in the dry ingredients followed by the yogurt or sour cream. Add a few squirts of red gel food coloring, mixing in until the entirety of the dough is colored and reaches the desired depth of color. Measure out 1 1/2 cups white chocolate chips. Fold them into the dough. Reserve the rest of the bag for topping later.Wrap dough in plastic wrap and chill for at least 2 hours, or overnight.Preheat oven at 375 degrees. Line a baking sheet with parchment paper.Use a small cookie scoop or teaspoon to dole out round of dough spaced out on the sheet. Add a couple of the reserved white chocolate chips atop each round.Bake 10 to 12 minutes, until cookies are set, then let them rest on the sheet 5 to 10 minutes before transferring to a cooling rack.If stacking the cookies in a container, place waxed paper between the layers to prevent the cookies from slumping together. Cookies will keep well for at least 3 days stored in a sealed container at room temperature.OM NOM NOM!

These Confetti Pudding Cookies are such classic, happy-making cookies. They have sprinkles inside and out, and they taste like cookie dough even after being baked!

What causes that, you ask? That’s part of the magic imbued by instant pudding mix. You can use Bird’s Custard Powder (which can be hard to find or expensive in the US) or a standard Jell-O Vanilla Instant Pudding Powder. DO NOT make the pudding. You use the powder! Just make sure it’s not clumpy.

Use rainbow sprinkles to make these festive for a birthday, pride, or any old day, or use colors coordinated to holidays throughout the year.

Modified from Bake from Scratch Magazine May/June 2024.

PrintBready or Not: Confetti Pudding CookiesInstant pudding mix in the dough grants these cookies an inherent cookie dough-like flavor and soft texture. Everything is better with sprinkles! Modified from Bake from Scratch Magazine May/June 2024.Course Dessert, SnackKeyword cookies, pudding mix, sprinklesServings 44 cookiesAuthor Beth CatoEquipmentparchment papersmall cookie scoop or spoonIngredients3/4 cup unsalted butter (1 1/2 sticks) room temperature1 cup white sugar1 large egg1/2 teaspoon vanilla extract1/2 teaspoon almond extract1 1/2 cups all-purpose flour3.4 oz vanilla instant pudding mix or Bird’s Custard Powder (96 grams)1/2 teaspoon baking soda1/2 teaspoon kosher salt1/3 cup rainbow sprinkles plus more for the topInstructionsThese cookies can be baked right away or chilled/frozen for later. Note that if they are chilled, the dough may get extra hard, and need to soften at room temperature for 20 minutes before shaping.If baking right away, preheat oven at 350 degrees. Line a baking sheet with parchment paper.In a big bowl, mix together butter and sugar until light and fluffy. Add egg and both extracts, scraping the bottom of the bowl to incorporate everything.In another bowl, stir together flour, pudding mix (make sure that any clumps are pressed out), baking soda, and salt.Gradually mix the dry ingredients into the wet. Fold in the sprinkles. Pour some extra sprinkles into a saucer.Use a scoop or spoon to shape the dough into a small ball. Press one side into the sprinkles and set on baking sheet with the super-sprinkly side on top. Continue with rest of dough balls.Bake for 10 to 12 minutes, until cookies are flatter and no longer look gooey. Let them rest about 5 minutes before moving them to a rack to finish cooling.Store cookies in a sealed container at room temperature. Best eaten within 4 days.OM NOM NOM!

These Vanilla Sablé Cookies are a delicate French take on shortbread. They are not heavily sweet, perfect for people who like their desserts a bit gentler.

This recipe calls for vanilla bean paste. It will imbue the dough with a deeper vanilla flavor as well as beautiful flecks of vanilla. It makes the end result prettier–which is saying a lot, as they are already pretty courtesy of a sparkling sanding sugar crust.

Note that this dough requires chill time, as it is very soft. You don’t want it warm as it is sliced or baked!

PrintBready or Not: Vanilla Sablé CookiesThese Vanilla Sablé Cookies are a delicate French take on shortbread. They are not heavily sweet. Note that there are two egg yolks in the recipe; one is in the dough, the other is used to adhere the sugar coating.Author Beth CatoEquipmentplastic wrappastry brushIngredients1 Tablespoon vanilla bean paste1/3 cup white sugar1 cup unsalted butter 2 sticks1/2 teaspoon fine sea salt1/3 cup confectioners’ sugar sifted2 large egg yolks separated2 cups all-purpose flour1/2 cup sanding sugar white or other colorInstructionsMix together the vanilla bean paste, white sugar, and butter until smooth and creamy, not light and fluffy. Add the salt and confectioners’ sugar until smooth. Add 1 egg yolk. Mix in the flour until just combined.Turn out dough onto counter to lightly knead. Divide in half and shape into long logs about 1-inch tall. Wrap dough in plastic wrap and chill for at least 3 hours, or freeze up to 2 months.When it is baking time, preheat oven at 350 degrees. Line a baking sheet with parchment paper.Place egg yolk into a small bowl or ramekin. Add a splash of water and whisk it with the yolk. Pour sanding sugar onto a plate.Brush the yolk down the length of a cookie log, fully coating it. Roll the log in the sanding sugar. Place on a cutting board and slice into pieces 1/2-inch thick. Place spaced out on cookie sheet. Repeat process with other log. Don’t squeeze the cookies too close, as they will spread.Bake for 11 to 13 minutes, until set and just turning a hint of gold. Let them set on sheet for 5 minutes, then transfer to a rack to fully cool.Pack cookies in a sealed container at room temperature. They will keep for at least 4 days.OM NOM NOM!

My cozy mystery Cheddar Luck Next Time (out April 8th) can be preordered for 25% off at Barnes & Noble by members using code PREORDER25. Not a member? It’s free to join! Premium members save an extra 10%! This deal goes through February 7th.

Look up your favorite authors and preorder a number of books. Preorders are ridiculously important in this business. Every bit helps!

Preorder here!

Fresh French Bread is one of the best things on the planet. With your bread machine and a little bit of effort, you can create this wonder at home!

(Of course, you don’t NEED a bread machine to make the dough. You can just use the ingredients and mix by hand. This recipe aims for greater accessibility, though, for those who are crunched for time, have conditions like arthritis, or simply hate kneading.)

This recipe produces two loaves. A food scale will make for more precise results, both in assembling ingredients and dividing the dough later on.

Greatly modified from Making Artisan Breads in the Bread Machine by Michelle Anderson (a book I highly recommend).

PrintBready or Not: Sourdough French Bread started in the Bread Machine (2 loaves)A bread machine makes this bread much easier to create, and the result is delicious! The baking process includes making some steam in the oven. That creates an authentic French-style crust. Recipes makes 2 loaves.Author Beth CatoEquipmentfood scalebread machinefood thermometerparchment paperbaking sheetcake panIngredients1 1/2 cups active sourdough starter (around 350 grams)3/4 cups lukewarm water (180 ml) about 100-110 degrees2 1/2 Tablespoons white sugar (31 grams)2 teaspoons sea salt4 cups bread flour (480 grams)1 1/2 teaspoons instant dry yeast or bread machine yeastInstructionsMost bread machines call for adding liquids to the bucket first. Therefore, place the starter and water inside. Use fingertips to whisk them together. Add sugar and salt, followed by the flour and yeast. Start the machine on dough mixing mode.Monitor the dough as it mixes. If it seems especially lumpy, drizzle in some extra water until the texture smooths out.Once the dough is done, measure it on a food scale to divide in half. Sprinkle extra flour on a clean work surface. Press dough out to a flat rectangle, about 10 inches long, then fold inward as if folding a sheet to go in an envelope. Pinch the seam together while gently elongating bread. Place seam underneath. Set loaf on parchment paper. Repeat with other half of dough.Let rise in a warm spot in the kitchen or in an oven on proof mode for an hour or so, until loaves look doubled. If loaves were in warm oven, remove them so the oven can preheat at 400 degrees. On a lower oven rack, place something like a metal cake pan that is an inch or two in depth so that it can heat as well.Once the oven is preheated, use a French lame or knife to slash the top of the loaf so that it can vent while baking. Being VERY careful to not overfill or get scalded by steam, pour water into the hot pan in the oven. Immediately place the risen loaves on the rack above and close the oven (and don’t open it again until the bread looks done!).Bake for 20-25 minutes, until loaves are golden and sound hollow when tapped. A check with a food thermometer should find an interior temperature over 190 degrees.Let loaves cool at least 30 minutes before slicing in. Bread will keep in a sealed bag at room temperature for up to 3 days. It can also be frozen right after cooling, and will keep well for up to a month there.OM NOM NOM!

I really think the pictures do justice to how incredible these Red Velvet Brownies are. They are beautiful to the eyes and delicious to the tongue.

I’m offering up this recipe in two sizes, too: a version for a smaller pan (8×8 or 9×9) and another for a full 9×13 pan. Note that even the small pan makes a lot of brownies. These are rich enough that they feel indulgent if you have a square about the size of a fudge serving.

Another nice thing: these keep for at least a week in a sealed container. I suppose further testing is in order to see if they keep beyond that!

PrintBready or Not Original: Red Velvet Brownies (8×8 or 9×9 size)These Red Velvet Brownies are stunningly red with gems of white chocolate. Americolor 120 SuperRed gel color is recommended, but any gel food color will imbue these brownies with rich color; use enough drops to reach the desired tint. This recipe is sized for an 8×8 or 9×9 pan.Course Dessert, SnackKeyword bars, brownies, chocolate, red velvetAuthor Beth CatoEquipment8×8 or 9×9 panaluminum foilnonstick spray or extra butterIngredients1 1/4 cup all-purpose flour3 Tablespoons cocoa powder sifted1 Tablespoon cornstarch1/4 teaspoon salt3/4 cup unsalted butter (1 1/2 sticks) melted and cooled slightly1 1/4 cups white sugar2 large eggs room temperature1 teaspoon vanilla extractgel red food coloring1 teaspoon white vinegar1 cup white chocolate chipsInstructionsPreheat oven to 350 degrees. Line the pan with foil going up the sides. Apply nonstick spray or butter.In a small bowl, stir together flour, cocoa, cornstarch, and salt.In a large mixing bowl, beat together the melted butter and sugar. Add the eggs. Drip in the red food coloring, mixing it in, adding enough to reach the desired color. Add vanilla extract and vinegar. Gradually work in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the white chocolate chips.Dollop batter into the pan. Use an uneven spatula to level out the surface. Bake for 28 to 30 minutes, until the middle passes the toothpick test.Let cool completely, speeding process in the fridge if desired. Use the foil to lift it onto a cutting board to cut into small bars.Store in a sealed container at room temperature. They keep for at least a week.OM NOM NOM!

PrintBready or Not Original: Red Velvet Brownies (9×13 size)These Red Velvet Brownies are stunningly red with gems of white chocolate. Americolor 120 SuperRed gel color is recommended, but any gel food color will imbue these brownies with rich color; use enough drops to reach the desired tint. This recipe is sized for 9×13 pan.Course DessertKeyword brownies, chocolate, red velvetAuthor Beth CatoEquipment9×13 panaluminum foilnonstick spray or extra butterIngredients2 1/2 cups all-purpose flour6 Tablespoons cocoa powder sifted2 Tablespoons cornstarch1/2 teaspoon salt1 1/2 cups unsalted butter (3 sticks) melted and cooled slightly2 1/2 cups white sugar4 large eggs room temperature2 teaspoons vanilla extractgel red food coloring2 teaspoons white vinegar11 ounces white chocolate chips 1 bagInstructionsPreheat oven to 350 degrees. Line the pan with foil going up the sides. Apply nonstick spray or butter.In a small bowl, stir together flour, cocoa, cornstarch, and salt.In a large mixing bowl, beat together the melted butter and sugar. Add the eggs. Drip in the red food coloring, mixing it in, adding enough to reach the desired color. Add vanilla extract and vinegar. Gradually work in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the white chocolate chips.Dollop batter into the pan. Use an uneven spatula to level out the surface. Bake for 30 to 33 minutes, until the middle passes the toothpick test.Let cool completely, speeding process in the fridge if desired. Use the foil to lift it onto a cutting board to cut into small bars.Store in a sealed container at room temperature. They keep for at least a week.OM NOM NOM!