Beth Cato's Blog, page 7

Save a bunch of money by preordering my new cozy-and-cheesy mystery, Cheddar Luck Next Time, along with other anticipated books during the Barnes & Noble preorder sale, which ends September 6th. Use code PREORDER25 to save 25%–and if you’re a Premium Member, you’ll save an extra 10%!

Cheddar Luck Next Time comes out April 8, 2025 from Datura Books.

Follow this link to my cheesy book.

Yes, yet another delicious version of apple cake. This Apples and Honey Cake uses apple butter, giving it a darker, moister crumb and a deeper infusion of spices.

This is truly a wonderful breakfast cake or a portable snack cake to tote along to work on school. It’s not messy to eat, and it’s refreshing and filling.

Note that, because of the apple butter, the top is dark in color, so don’t use the coloration to judge doneness in the oven. Rely on the good old toothpick test in the middle.

PrintBready or Not: Apples and Honey CakeThis variation of apple cake is doubly infused with apples and spice, as it includes apple butter, chopped apples, and extra spice. It’s fantastic for breakfast, snack, or dessert, and pieces freeze beautifully. Modified from Star-Tribune September 17, 2023.Course Breakfast, SnackKeyword apple, cakeServings 9 piecesAuthor Beth CatoEquipment9×9 pannonstick sprayIngredients2 medium baking apples such as Honeycrisp or Cortland1 cup olive oil1 cup white sugar3/4 cup apple butter1/2 cup honey1 teaspoon vanilla extract2 large eggs room temperature2 1/4 cups all-purpose flour1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 teaspoon kosher salt1/2 teaspoon baking soda1/2 teaspoon baking powderInstructionsPreheat oven at 350 degrees. Line a 9-inch square pan with foil and apply nonstick spray or butter.Peel and dice up the apples. Set aside.In a large bowl, whisk together the olive oil, sugar, apple butter, honey, vanilla, and eggs, creating a smooth mixture. Stir in the flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Scrape the bottom of the bowl to make sure everything is combined. Fold in the apples.Pour the batter into the prepared pan. Bake for 45 to 55 minutes, until a toothpick plunged into the middle comes out clean. Let cool completely, chilling in fridge to speed the process if desired, then use the foil to lift the cake onto a cutting board for easier slicing.Store in a sealed container at room temperature or in the fridge for up to 5 days. Pieces can also be individually wrapped and frozen for weeks.OM NOM NOM!

I’m thrilled to announce the forthcoming release of my first cozy mystery, Cheddar Luck Next Time, published by Datura! It’ll be released in Spring 2025. The book features an autistic heroine with a special interest in cheese, a grumpy orange cat, and lots of murder and intrigue!

If you review books and/or host authors on your podcast or site, you can already request the book right from Datura! Do that here.

These Nutella-Swirled Blondies are quick to make and delicious, making it a fantastic go-to recipe when you need to make a moderately-sized batch of goodies without a lot of fuss.

The amount of Nutella called for here is 12 ounces. You can use more than that, if you want, but don’t use less or it’ll be challenging to spread the layer to the edges.

Look for this base recipe used again in the coming months, too. I first experimented with this format using a fresh cranberry filling, but I won’t share that version until the timing is more seasonal. A Nutella filling has no such restrictions.

PrintBready or Not Original: Nutella-Swirled BlondiesSimple, delicious blondies with a core of Nutella. Delicious and easy to make!Course Breakfast, Dessert, SnackAuthor Beth CatoEquipment13×9 panaluminum foilnonstick sprayuneven spatulaIngredients2 1/4 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon salt3/4 cup unsalted butter (1 1/2 sticks) softened1 1/4 cups white sugar1 1/4 cups brown sugar packed2 teaspoons vanilla extract3 large eggs room temperature12 ounces Nutella or similar hazelnut spreadInstructionsPreheat oven to 350-degrees. Line 13×9 pan with wide aluminum foil and apply nonstick spray or butter.In a small bowl, mix together the flour, baking powder, and salt. Set aside.In a mixing bowl, beat together the butter, both sugars, and vanilla to create a smooth batter. Beat in eggs, one at a time, followed by the flour mixture. Dollop about 2/3 of the dough in the pan; dough will be sticky, making it tricky to even out without smearing away the nonstick coating.Spread Nutella on top and to the edges. Add dollops of remaining dough. Use a knife to swirl layers together.Bake until evenly golden brown and set in the middle, 28 to 32 minutes. Cool completely at room temperature or chill before cutting. Blondies keep for up to 3 days in a room temperature sealed container.OM NOM NOM!

These Sparkling Chocolate Cookies are loaded with flavor and sweetness, and they are outright pretty. Look!

The chocolate flavor here is from cocoa in the dough along with a whole bag of chocolate chunks. I like Aldi’s dark chocolate chunks, but use whatever you can find.

It’s important to note that these cookies don’t keep well. They will go hard after a day. Therefore, bake them up and serve them promptly.

PrintBready or Not Original: Sparkling Chocolate CookiesThese pudgy, chocolate-packed cookies are chewy and delicious, and are best eaten within a day. Makes about 50 small cookies.Course Dessert, SnackCuisine AmericanKeyword chocolate, cookiesServings 50 cookiesAuthor Beth CatoEquipmentparchment papercookie scoopIngredients1 1/2 cups all-purpose flour1/4 cup unsweetened cocoa powder sifted1 teaspoon ground cinnamon1/2 teaspoon kosher salt1 teaspoon baking soda1/2 cup unsalted butter (1 stick) room temperature1 cup brown sugar packed1 large egg room temperature1 teaspoon pure vanilla extract1 bag chopped dark chocolate1/2 cup turbinado sugar for toppingInstructionsPreheat oven at 325 degrees. Line a baking sheet with parchment paper.In a small bowl, sift together flour, cocoa, cinnamon, salt, and baking soda.In a mixing bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla. Gradually add the dry ingredients until just incorporated. Fold in the chocolate. Measure the turbinado sugar into a another small bowl.Use a cookie scoop or spoon to shape dough. Roll each round in turbinado sugar. Place spaced out on cookie sheet.Bake for 9 to 11 minutes, until set. Let rest on baking sheet for 5 minutes before transitioning to a cooling rack.Store in a sealed container. Cookies are best eaten within a day.OM NOM NOM!

Do you feel a change in the seasons coming? Or simply want to manifest one? I had to create a psychological autumn and winter when I lived in Arizona, and maple flavor was a big part of that. If you’re in need of some cool weather vibes about now, too, maybe this Maple Syrup Pie will help!

The recipe is pretty straightforward. The most involved process is parbaking the crust, that is, baking the raw dough to form a golden shell that won’t become a soggy mess once it has a wet filling.

The filling itself comes together quickly in a blender. Mine puffed a LOT in the oven and then dropped down again once the pie cooled.

This is a great pie to make for a treat any time of year, but it would be especially nice for Thanksgiving or at a holiday celebration.

PrintBready or Not Original: Maple Syrup PieThis Maple Syrup Pie is silky smooth and sweet. The flavor is strongest on the first day and mellows after that, but remains unquestionably delicious.Course Breakfast, Dessert, SnackCuisine American, CanadianKeyword maple, pieAuthor Beth CatoEquipmentbaking panaluminum foil or parchment paperpie weightsblenderIngredients1/4 cup all-purpose flour plus more for work surfaceraw pie dough for one crust or store-bought pie crust1 1/4 cups dark maple syrup1/2 cup unsalted butter (1 stick) melted1/2 cup heavy cream room temperature1/2 cup brown sugar packed3 large eggs room temperature1 1/2 teaspoons pure vanilla extract1/2 teaspoon kosher saltcanned whipped topping or Cool Whip for topInstructionsPlace oven racks at the middle and bottom positions. Preheat oven at 375 degrees.If working with unshaped pie dough, use some flour on a clean surface to roll out dough to 12 inches. Place it in a 9-inch pie plate and shape to fit, crimping the crust at the rim. Prick the bottom of the crust all over with a fork. Freeze crust for 20 minutes.Set out a baking sheet. Line with aluminum foil.Line the crust with foil or parchment paper. Fill interior with pie weights, pressing in to make sure there are no gaps along the sides.Set pie crust on baking sheet. Bake it on bottom rack for 20 minutes. Carefully use foil or parchment to lift out pie weights onto another baking sheet or a large bowl. Bake crust again until the edges are golden brown and the bottom is dry, 5 to 10 minutes.Set the crust to cool on a rack while continuing to make the filling.Reduce oven temperature to 350.In a blender, place the flour, maple syrup, butter, heavy cream, brown sugar, eggs, vanilla, and salt. Blend on high until the contents are smooth. Pour into pie crust.Bake on middle rack in oven for 40 to 50 minutes; the filling should be puffed with only a slight jiggle in the middle. Cool on a rack.Store at room temperature, covered with foil. Serve with a dollop of whipped cream or Cool Whip on top. Keeps for at least 4 days.OM NOM NOM!

I’m happy to announce that A Thousand Recipes for Revenge was released in Turkish this week by publisher Artemis Yayınları. The translated title is İntikam İçin Binlerce Tarif. This is my first novel translated into another language, and I’m thrilled! More information can be found in Turkish here.

Image from the publisher’s Instagram.

#SFWAPro

Granola is a healthy and versatile ingredient. Perhaps put it to some less-healthy but very delicious use in this Chewy Granola Cookies recipe!

There are so many granola varieties out there. Many come in large bags. This recipe provides a good base to use up some of that granola.

The crunch of the final bake will vary depending on your add-ins. I used cranberries for my version here, but obviously, mix that out with raisins, dried blueberries, chocolate chips, or other things that will work with whatever’s in the granola.

PrintBready or Not Original: Chewy Granola CookiesUse any kind of granola in these delicious cookies! They are chewy, and will vary with crunchiness depending on the type of granola that is added. This is a recipe with endless variations! Makes about 50 cookies.Course Dessert, SnackKeyword cookies, granolaServings 50 cookiesAuthor Beth CatoEquipmentplastic wrapparchment papersmall cookie scoopIngredients1 cup unsalted butter (2 sticks) room temperature1 cup brown sugar packed1 large egg room temperature1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 1/2 cups granola1/2 cup dried cranberries or other dried fruit or add-inInstructionsCream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually mix in the flour, cinnamon, baking soda, and salt. Fold in the granola and cranberries. Cover dough with plastic wrap and chill in fridge for a few hours or overnight.Preheat oven at 350 degrees. Line a cookie sheet with parchment paper. Use a small cookie scoop or teaspoon to dole out dough, spaced out, on cookie sheet. Flatten each ball slightly; it will not spread a lot. Bake for 10 to 11 minutes, until the edges are golden. Cool cookies on the pan for a few minutes, then transfer to a cooling rack.Store in a sealed container at room temperature.OM NOM NOM!

This newest entry in my series of apple cakes is on the fancier side. This Apple Custard Cake is light, airy, and loaded with fruit. It truly does have a gourmet vibe.

While it’s not difficult to make, it is tedious to construct. This is a recipe that dirties a lot of dishes. Bowl after bowl after bowl. That said, the result truly is something special.

If you’re going to go through a lot of fuss, it should be worthwhile, right?

PrintBready or Not Original: Apple Custard CakeThis is a fancier apple cake that is light and divine, the apple pieces suspended in airy, moist crumb. Be warned, this recipe dirties a lot of dishes, but the result is both gorgeous and delicious.Course Breakfast, Dessert, SnackKeyword apple, cake, springform panAuthor Beth CatoEquipment9-inch springform panparchment paperuneven spatulaIngredients4 medium baking apples such as Honeycrisp, Granny Smith, and Cortland1/2 cup golden raisins1 medium lemon zested and juiced1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 cup whole wheat pastry flour1/2 cup all-purpose flour plus 2 Tablespoons1 Tablespoon baking powder3/4 teaspoon salt3 large eggs divided2/3 cup white sugar1 teaspoon vanilla bean paste or vanilla extract1 cup milk or half & half1 cup canola oil1/3 cup white sugar for toppingInstructionsPreheat oven to 350 degrees. Cut a piece of parchment paper to fit the disc of the springform pan. Use nonstick spray on pan. Add the cut parchment paper. Spray again over the paper, making sure to cover the sides of the ring.Thinly slice the apples. Place them with the raisins in a big bowl. Measure out 1 tablespoon of lemon juice to place in bowl; use any remaining juice for something outside of the recipe. Add all of the zest, the cinnamon, and nutmeg, and stir to coat the fruit. Set aside for a while; there are a lot of other bowls to dirty.In a separate bowl, stir together the whole wheat pastry flour, 1/2 cup of all-purpose flour, the baking powder, and salt. Set aside.In another mixing bowl, beat together 2 of the eggs with the 2/3 cup sugar, until they are thickened and pale. Add the vanilla. Measure out the milk and oil. Take turns adding the milk and oil to the egg mixture alternatively with the dry ingredients.In a small bowl, beat the remaining egg. Add 1 cup of the batter along with the remaining 2 tablespoons flour. Mix until just combined. Set aside to use for the topping.Fold the apple bowl contents into the main batter and mix until everything is coated. Scrape the batter into the prepared pan. Use an uneven spatula to spread the reserved batter over the top. Sprinkle the remaining 1/3 cup white sugar over the top of the cake.Place the cake on a rimmed baking sheet. Bake until the top is golden brown, about 1 hour. The edges should be pulling away from the sides. Transfer to a wire rack to cool for about 30 minutes. Run a knife around the sides of the inner ring. Pop the release to open the pan and lift away the ring to allow it to cool more.Cake can be kept wrapped at room temperature or in the fridge. Slices can also be individually wrapped and frozen for weeks.OM NOM NOM!

I suppose I could try to justify the timing of these Gingerbread Cookie Bars with a line like “It’s five months until Christmas!” but nah. Good food is good food, and should be enjoyed at any time of year.

I don’t care that it’s the middle of summer. Gingerbread Bars are awesome. If your house gets hot, bake these up early in the day or late at night, then enjoy a cool-weather-vibe treat in the days ahead.

This is a very straightforward recipe that makes a lot of bars that keeps for many days. A perfect recipe for a large gathering or a cookie exchange, this is a great version of a classic treat.

PrintBready or Not: Gingerbread Cookie BarsThis big batch gingerbread bar recipe is perfect to feed a crowd, and even better, it keeps beautifully for days! Modified from Better Homes & Gardens Christmas Cookies 2021 Magazine.Course Dessert, SnackKeyword gingerbreadAuthor Beth CatoEquipment15×10 pan (jelly roll pan)aluminum foilnonstick sprayIngredients4 1/2 cups all-purpose flour4 teaspoons ground ginger2 teaspoons baking soda1 1/2 teaspoons ground cinnamon1/4 teaspoon salt1 1/2 cups shortening2 cups white sugar2 eggs1/2 cup molasses1/2 cup coarse sugar such as turbinado sugarInstructionsPreheat oven at 350 degrees. Line the jelly roll pan with wide foil and apply nonstick spray.In a mixing bowl, combine flour, ginger, baking soda, cinnamon, and salt.In a large bowl, beat together the shortening and sugar until they are fluffy. Scrape the bowl as needed. Beat in the eggs and molasses. Slowly add the dry ingredients; if using a stand mixer, it may be necessary to stop doing so at the end to finish mixing by hand. Pat the dough into the prepared pan. Sprinkle the coarse sugar across the top and lightly press it in.Bake for 18 to 20 minutes. The edges should be turning golden. Cool in pan on wire rack. Use the foil to lift it onto a cutting board for easy slicing. In a sealed container, keeps up over five days at room temperature.OM NOM NOM!