Beth Cato's Blog, page 9

These Easy Flatbread Crackers are delicious, much better than anything you find in stores, and they are quick to make, too.

Anyone who knows me can figure out how I used these crackers: as a base for cheese. I need crackers to go with all kinds of cheese, so I don’t go heavy on savory flavors. The light seasonings here make for versatility. That versatility also makes these useful for dips, soups, or just eating straight.

A quick note on the cheese, too: whatever kind of Parmigiano-Reggiano or similar hard cheese you use inside these crackers, don’t get the pre-shredded kind if you can help it. Those shreds are coated with preservative, anti-stick stuff. That said, if you need to get shredded cheese for accessibility reasons, I understand–but be aware it can throw off recipes sometimes.

PrintBready or Not Original: Easy Flatbread CrackersThese basic Flatbread Crackers are great to pair with cheese, dips, soups, and so many things! Adjust the seasonings and cracker thickness to your liking. They are best eaten within 3 days, but will keep for months in the freezer.Course Appetizer, Side Dish, SnackKeyword cheese, crackerAuthor Beth CatoEquipmentbaking sheetparchment paperRolling Pinpizza cutter or knifeIngredients1 1/2 cups bread flour plus flour for surface1 1/2 teaspoons kosher salt1 teaspoon white sugar1/2 cup Parmigiano-Reggiano or a quality domestic version, freshly grated1 teaspoon celery flakes1/2 teaspoon dried thyme1/2 cup cold water3 Tablespoons extra virgin olive oilflaked sea salt to topInstructionsPreheat oven at 400 degrees. Line a baking sheet with parchment paper.In a medium bowl, toss together the flour, salt, sugar, and cheese. Add the herbs along with the olive oil and water, stirring until it just comes together as a dough. Add a touch more water if it’s too dry or flour if it is too wet.Transfer to a lightly floured surface and knead the dough briefly to smooth it out. It shouldn’t be sticky. Divide the dough in half.Roll out a portion on the floured surface. Use a pastry brush to lightly coat the top with water. Sprinkle with flaked sea salt. Use a pizza cutter or other blade to portion the dough into rectangles or other shapes a few inches in diameter. Transfer pieces to prepared parchment. Repeat process with remaining dough.Bake for 18 to 21 minutes, until lightly browned. Let harden and cool for at least an hour. Store in a sealed container for up to 3 days, or immediately freeze portions for later enjoyment.OM NOM NOM!

I like to say that cookie butter makes everything better. I would also add that rainbow sprinkles make everything better. These cookies feature both cookie butter AND rainbow sprinkles, and will absolutely blow your mind.

The recap, as there is always someone discovering cookie butter for the first time: it’s an addictive substance found near the peanut butter in most every grocery store in America; even my local Walmart has it in the main Biscoff brand or as a Walmart generic, and Trader Joe’s calls it Speculoos. It’s essentially pulverized cookies and oil. It has the exact same texture as peanut butter and can substitute for it in most any recipe. There is nothing healthy about it and it is incredibly delicious.

Cookie butter makes things taste like cookie dough. That’s outright magical when paired with chocolate. These cookies are especially pretty as they include white and brown chips along with the sprinkles.

Customize the sprinkles based on the season or reason. Red and green for Christmas, pink and/or red and/or white for Valentine’s, favorite sports team colors, whatever. Of course, basic rainbow sprinkles are always a great choice!

Modified from Food Network Magazine December 2022.

PrintBready or Not: Cookie Butter-Chocolate Chip CookiesThese big, festive cookies taste more inherently like cookie dough thanks to cookie butter. Customize the sprinkles based on the season, or go for classic rainbow sprinkles. Note that the dough needs to be chilled prior to baking. Modified from Food Network Magazine December 2022.Course Dessert, SnackCuisine AmericanKeyword chocolate, cookie butter, cookies, sprinklesServings 32 cookiesAuthor Beth CatoEquipmentlarge cookie scoopbaking sheetparchment paperIngredients1 3/4 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt10 Tablespoons unsalted butter room temperature1/2 cup smooth cookie butter such as Biscoff or Speculoos1/2 cup brown sugar packed1/4 cup white sugar2 large eggs room temperature1 teaspoon vanilla extract3/4 cup white chocolate chips3/4 cup milk chocolate chips3 Tablespoons sprinkles plus more for toppingInstructionsIn a small bowl, combine flour, baking soda, and salt. Set aside.In a large bowl, beat together the butter, cookie butter, and both sugars until they are light and fluffy. Add the eggs one at a time. Add the vanilla.Gradually stir in the dry ingredients to form a cohesive dough. Fold in both kinds of chips along with the sprinkles. Cover the dough and chill in the fridge at least 2 hours, or up to a few days.Preheat oven at 350 degrees. Line a baking sheet with parchment paper. Pour some sprinkles into a bowl.Use a scoop or spoon to shape the dough. Dip the top into the sprinkles and compress to coat. Place spaced out a few inches on sheet–they will spread!Bake 11 to 12 minutes, until set and golden. Let them cool for about 5 minutes on the sheet, then transfer them to a cooling rack. Store them in a sealed container at room temperature.OM NOM NOM!

Greetings! I haven’t posted anything beyond Bready or Not in a while, with good reason–I’ve been inordinately busy. Things are happening. Good things. Things I hope to share more about very soon.

Right now, I have a chance to catch my breath. This gives me an opportunity to share some other good news–I’m taking part in many cons this year! June in particular will be a busy month for me.

Here are the current plans:

4th Street Fantasy in Minneapolis: June 14-16

I don’t know if I’ll have panels, but I’ll be in attendance nevertheless, happy to chat and likely with some cookies on my person. Do note that I’ll be vigilant about masking, not simply because this convention requests it, but because I’m committed to another convention days later…

Origins Game Fair in Columbus, Ohio: June 19-22

I’m a special guest author at Origins this year! I’ve never been to this fair before, but I’ve heard great things. It looks like a smaller version of Gen Con, which is good, because Gen Con was way too much for my sensitive brain to handle. This will be my first time in Columbus! And there’s a cheese shop right near the convention! Yay!

World Fantasy Convention in Niagara Falls, NY: October 17-20

This is so far out, I’m still not fully sure when I’m arriving or leaving, so regard those dates as a rough estimate. I’ve only been to New York State once before, to the big city, and I’ve always wanted to see the falls. Much excitement! World Fantasy Cons are among my favorites because they are big and yet intimate at the same time. I hope to see a lot of people here that I haven’t seen in years.

#SFWAPro

This Cider Bundt Cake is part of a series of apple cake experiments that will be on Bready or Not over the next while. They are all just a bit different.

The thing that really sets this cake apart is the Apple Cider Caramel Glaze. Oh boy, this glaze. It’s truly thick, luscious caramel. The cake by itself is fairly standard–this glaze elevates it to star status.

Even better, you’ll likely have some glaze leftover. Store it covered in the fridge and use it in the coming days. Warm up a portion to make it pliable, then use it for dipping apples or cookies, or to top ice cream… or just eat it straight or add even more to the cake slices. Just don’t you dare let it go to waste.

PrintBready or Not Original: Apple Bundt Cake with Apple Cider Caramel GlazeThis tender, apple-loaded cake is topped with an Apple Cider Caramel Glaze that will make everything better–this cake, your day, the whole dang planet. There will be a little bit of caramel leftover, too, perfect for dipping apple slices, cookies, or for topping ice cream.Course Breakfast, Dessert, SnackAuthor Beth CatoEquipmentlarge bundt pannonstick spray with flourcooling rackmedium saucepanIngredientsCake3/4 cup unsalted butter (1 1/2 sticks) softened1 cup white sugar1 cup brown sugar packed1 Tablespoon vanilla extract3 large eggs room temperature3 cups all-purpose flour2 teaspoons baking powder1 1/2 teaspoons cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon cardamom1/2 cup buttermilk or soured milk (see note)3 medium baking apples peeled and grated or finely dicedApple Cider Caramel Glaze1 cup nonalcoholic apple cider1 cup brown sugar packed1/2 cup unsalted butter softened1/4 cup half & halfInstructionsPreheat oven at 325 degrees. Apply nonstick spray with flour to a large bundt pan.In a large bowl, beat together butter, both sugars, and vanilla extract, until fluffy. Scrape down bottom of bowl. Add eggs, beating well after each addition.In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, and cardamom. Gradually add the dry ingredients to the butter mixture, pausing to add the buttermilk at several points. Scrape the bottom of the bowl, then fold in the apple pieces.Scoop batter into the prepared pan. Even it out. Bake until a toothpick inserted into the cake comes out clean, 50 to 60 minutes. Let cool in pan for 20 minutes, then invert onto a rack to completely cool before making the glaze.In a medium saucepan, bring the cider to a low boil and keep it there for about 4 minutes, watching it closely to bring down heat if necessary to ensure it doesn’t boil over. Add the brown sugar, butter, and half & half, then bring to a boil for another 2 to 4 minutes, until it has thickened. Remove from heat to set and cool for about 15 to 20 minutes. While the caramel is still warm (if it’s not warm, heat it again gently to make it pliable), drizzle it over cake. (If you have any caramel leftover, let it cool and then refrigerate it for other delicious uses!)Let cake set in fridge. Keep covered under a dome or individually slice and wrap for storage, keeping it in the fridge. It'll keep for at least 5 days.OM NOM NOM!NotesTo make soured milk as a buttermilk subtitute, put about 3 teaspoons lemon juice or vinegar in a liquid measuring cap. Add milk or half & half to reach the 1/2 cup line. Let set at room temperature about 10 minutes; it should start to curdle. Use in recipe.

If you have a major sweet tooth (like me), these indulgent Brown Sugar Pie Bars may blow your mind with their deliciousness. Seriously, these things are unique and they are amazing.

The base is similar to shortbread, nice and simple. The topping is like the filling for Pecan Pie without the pecans–or corn syrup, which is usually the sweetness and glue for such pies.

There’s no need to boil the filling or doing anything fussy. During the baking process, the top will essentially boil and caramelize. That creates a kind of crust that adds to the textural delight of every layer of these bars.

Modified from Better Homes & Gardens Christmas Cookies 2021.

PrintBready or Not: Brown Sugar Pie BarsThis recipe makes simple bars that are potently sweet and addictively delicious! Modified from Better Homes & Gardens Christmas Cookies 2021Author Beth CatoEquipment13×9 panaluminum foilnonstick cooking sprayfood processorIngredientsCrust1/2 cup unsalted butter 1 stick1 1/2 cups all-purpose flour3 tablespoons white sugar1/2 teaspoon fine sea saltFilling3 large eggs room temperature3 1/3 cups light brown sugar packed1/2 teaspoon ground cinnamon1/2 teaspoon fine sea salt1/2 cup unsalted butter melted (1 stick)2 teaspoons vanilla extract1/2 teaspoon almond extractInstructionsPreheat oven at 350 degrees. Line a 13×9 pan with aluminum foil. Apply a coating of nonstick cooking spray. Dice up the butter into chunks.In a food processor, pulse together the flour, sugar, and salt. Drop in the butter and pulse until the mix looks crumbly. It will not be cohesive. Pour everything into the prepared pan. Use the heel of a hand to press it into an even layer across the bottom.Bake the crust for 15 to 18 minutes, until it is lightly brown. While that is cooking, make the filling.In a large bowl, lightly beat the eggs. Mix in the brown sugar, cinnamon, salt, melted butter, and both extracts. Scrape the bottom of the bowl to ensure everything is combined. Pour the filling over the hot crust.Bake for 35 to 38 minutes, until the middle has only a slight jiggle. The filling may form large bubbles near the end of baking but they do not need to be popped. Let the pan cool to room temperature.Use the foil to lift the contents onto a cutting board. To make neat bars, use a knife to slice off the very edges, reserving these especially-candied portions for later enjoyment. Slice the rest into small squares. The bars can be stored in a sealed container at room temperature.OM NOM NOM!

These Spiced Apple Scones make for a delicious breakfast. They are great fresh, but they can also be frozen for a convenient meal on the go later in the week.

These are not super sweet. There is enough sugar inside to elevate them above what Americans regard as a biscuit; the glaze not only adds some sweetness, but a texture for contrast. If you want these plainer, just omit the glaze!

If you don’t have pie spice, just use cinnamon with perhaps a sprinkle of nutmeg.

Greatly modified from Bake from Scratch Magazine September/October 2023.

PrintBready or Not: Spiced Apple SconesBrighten your morning with these delicious fruit-filled scones! Make a batch over the weekend, and freeze them to pull out throughout the week. Greatly modified from Bake from Scratch Magazine September/October 2023.Servings 8 sconesAuthor Beth CatoEquipmentbaking sheet with parchment or scone panknife or bench knifeIngredientsScones2 cups all-purpose flour plus more for surface1/4 cup white sugar2 1/2 teaspoons baking powder1 1/4 teaspoons pie spice 1 teaspoon kosher salt1/2 teaspoon baking soda6 Tablespoons unsalted butter cut into cubes and cold1 teaspoon vanilla extract1 cup half & half or milk, plus more for tops if desired1 medium baking apple (about 120 grams) peeled and dicedGlaze1 cup confectioners' sugar plus more if neededsprinkle pie spice1 Tablespoon half & half plus more if needed1/2 teaspoon clear vanilla extractInstructionsPreheat oven at 375-degrees. Line a baking sheet with parchment paper or pull out a scone pan.In a big bowl, stir together flour, sugar, baking powder, pie spice, salt, and baking soda. Cut in the butter, mashing it until it resembles coarse crumbs. Pour in the vanilla and half & half, stirring until just combined. Fold in the diced apple.If using a baking sheet to bake, flour a work space. Flour hands and fold and pat the dough into a thick disc. Use a knife or bench knife to slice it into 8 wedges. Move wedges, spaced out, onto baking pan. Alternatively, press dough into scone pan to evenly fill each hole. Whichever method is used, chill scones for about 15 minutes.If softer scones are desired, measure out a tablespoon of milk and brush that atop the scones. If crisper tops are wanted, leave the scones be.Bake scones until tops are golden brown, 15 to 20 minutes. Let cool for about 20 minutes.Make the glaze. Whisk together confectioners’ sugar, a sprinkle of pie spice, half & half, and clear vanilla until they achieve a thick but oozy texture. Drizzle over scones.Enjoy scones right away, or store at room temperature in a sealed container for up to 2 days. They can also be frozen and thawed for later enjoyment.OM NOM NOM!

A few months ago, I shared a time-consuming yeast-based recipe for making St. Louis Butter Cake. I continue to explore different takes on this Missouri classic, and this time around, the Gooey Butter Bars use convenient cake mix! (If you’re more interested in cookies than cake, I can also point you towards a Bready or Not guest post from Dan Koboldt back in 2018 where he shared Gooey Butter Cake Cookies that also use cake mix.)

To maximize the cheapness and convenience of this recipe, I used entirely Aldi ingredients. Their cake mix is as good as the name brands.

When it comes down to taste, I far prefer the yeast version. It is sweet and delicate with nuance–but it also takes a long time to make. This version is easy, but the sweetness could come across as cloyingly strong. So, keep that in mind in regards to your audience’s tastes.

Modified from Centennial Kitchen Fall Baking 2021 Magazine.

PrintBready or Not: Gooey Butter Bars [Cake Mix Variation]This fast-to-make take on St. Louis Butter Cake uses cake mix and cream cheese. The result is a super-sweet and chewy sugar bomb that will delight kids and adults. Modified from Centennial Kitchen Fall Baking 2021 Magazine.Course Dessert, SnackCuisine AmericanKeyword cake, cake mix, cheese, cream cheeseAuthor Beth CatoEquipment15x10x1 panaluminum foilnonstick sprayIngredientsCake base15.25- ounce yellow cake mix or white cake mix1/2 cup unsalted butter softened1 large eggTop layer8 ounces cream cheese softened2 large eggs4 cups confectioners’ sugarInstructionsPreheat oven at 350-degrees. Line a 15x10x1 inch pan (also called a jelly roll pan) with foil; apply nonstick spray.In a large bowl, stir together cake mix, butter, and egg, until they are crumbly. Pat the entire dough into the bottom of the prepared pan. It will be very thin and fiddly to work with.In the same bowl, beat together the cream cheese and eggs until they are fairly smooth; a few clumps are okay. Gradually mix in the confectioners’ sugar to make a cohesive mix. Spread on top of the crust.Bake for 25 to 30 minutes, until the middle is set and golden brown. Cool at room temperature, and chill in fridge to completely set.A reminder that this is called ‘Gooey Butter Cake.’ Cut pieces finger-sized. Some in the middle may be particularly gooey. If not serving immediately, move pieces to a lidded container and use waxed paper between the stacked layers. They will stay firmer and less-gooey if they are kept chilled.OM NOM NOM!

These Coffee Cookie Bars are infused with coffee flavor inside and out, the perfect complement to the chewy sweetness of the bars.

If the caffeine doesn’t give you a boost, the sugar will. These bars are not only sweet, but tend to caramelize along the edges and bottom. That means you need to be careful that the foil doesn’t adhere!

These bars are great for a breakfast, snack, or dessert.

Modified from Better Homes & Gardens Christmas Cookies 2021.

PrintBready or Not: Coffee Cookie BarsThese chewy, sticky bars are infused with potent sweetness and espresso. Modified from Better Homes & Gardens Christmas Cookies 2021.Course Breakfast, Dessert, SnackKeyword coffeeAuthor Beth CatoEquipment9×13 panaluminum foilnonstick spraypastry brushIngredients14 ounces sweetened condensed milk1 Tablespoon espresso powder plus 2 teaspoons1 Tablespoon milk or almond milk1 cup unsalted butter (2 sticks) melted2 large eggs room temperature1 1/4 cups brown sugar packed1/2 cup white sugar1 Tablespoon vanilla extract3 cups all-purpose flour1 teaspoon baking soda1 teaspoon saltInstructionsPreheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.In a small bowl, mix together the sweetened condensed milk and 1 Tablespoon espresso powder. Set aside 1/4 cup of this mixture.In a big bowl, mix together the milk and the remaining 2 teaspoons espresso powder. Add the melted butter, eggs, both sugars, and vanilla, mixing well. Follow up with the flour, baking soda, and salt, scraping the bottom of the bowl to make sure everything is combined. Set aside 1 cup of the dough.Place the bulk of the dough in the bottom of the prepared pan and even out with hands. Pour the larger amount of the sweetened condensed milk mixture over the top and spread out evenly. Crumble the reserved 1 cup of dough over the top.Bake for 25 to 30 minutes, until set. Immediately brush the reserved 1/4 cup of sweetened condensed milk/espresso powder over the top. Cool completely. Lift onto cutting board to slice into bars. Be wary that caramelization may make the base quite sticky, so make sure no foil adheres to the bars. Store in a sealed container at room temperature.OM NOM NOM!

These Raspberry-Chocolate Chip Mini Loaves are an easy make-ahead breakfast, brunch, or dessert. Use fresh or frozen raspberries–I used frozen!

I have a Pampered Chef Stoneware loaf pan that I swore I’d use more often because I bothered to haul the big thing from Arizona. It has spaces for four small loaves. This recipe can be made with that kind of pan, or use 8 1/2 by 4 1/2-inch disposable pans. The individual pans, with a tasty baked treat inside, are great for gift-giving!

Use any kinds of chocolate chips with this recipe, or a mix. Flavor-wise, I’d prefer white chocolate here, but brown chips or chunks certainly look better for pictures.

Modified from a muffin recipe at King Arthur Flour.

PrintBready or Not: Raspberry-Chocolate Chip Mini LoavesMake mini loaves packed with fruit and chocolate that are perfect for breakfast, brunch, or dessert! Modified from King Arthur Flour.Course Breakfast, Dessert, SnackKeyword chocolate, mini loaves, quick bread, raspberriesServings 8 half loavesAuthor Beth CatoEquipmentMini loaf pan with four spaces or 4-count 8 1/2 by 4 1/2 disposable pansnonstick sprayIngredientsTopping1/2 cup all-purpose flour1/4 cup white sugar1/4 teaspoon cinnamonpinch salt3 Tablespoons unsalted butter melted1/4 teaspoon pure vanilla extractBatter8 Tablespoons unsalted butter melted3/4 cup milk or half & half2 large eggs1 3/4 cups all-purpose flour1 cup chocolate chips any kind1 cup raspberries fresh or frozen3/4 cup white sugar1 Tablespoon baking powder1/2 teaspoon saltInstructionsPreheat the oven to 375 degrees. Lightly grease the loaf pans.Make the toppingMix the topping ingredients together until the mixture is very moist and crumbly. Set aside. If the kitchen is warm, place the bowl in the fridge.Make the loavesIn a large bowl, whisk together the melted butter, milk or half & half, and eggs.Measure the flour into a large bowl. Into separate bowls, place the chocolate chips and the raspberries. Add a generous scoop of flour to the chocolate chips and toss them to coat. Repeat with the raspberries. This coating will help them to resist sinking in the batter.To the remaining flour, add the sugar, baking powder, and salt. Gradually mix the wet ingredients into the dry. Fold in the chocolate chips, followed by the raspberries.Divide the batter evenly among the loaf pans. Sprinkle the topping over each loaf to cover, pressing it in slightly to help it adhere.Bake for 25 to 35 minutes; separated pans may cook faster. When done, they should be browned across the top and pass the toothpick test in the middle. Cool for 30 minutes. If using a large pan with four mini loaves inside it, run a sharp knife around the edges of each divot and then carefully tip the loaves onto a pan or counter. Set them on a rack to completely cool.Store loaves in a sealed container at room temperature or freeze soon after making. Eat at room temperature or warmed in the microwave.OM NOM NOM!

This Mini Focaccia recipe creates the perfect serving amount for two people to use as a side with a nice meal!

One blessing/curse of most bread recipes is that they can make a lot of bread. This can be problematic if a person has limited freezer space or simply doesn’t want leftovers.

Let this recipe come to the rescue. It uses only about a cup of flour to create a small, thin loaf, the perfect size for, say, a yeast bread side for a date night or for one person to even use as a treat for a meal or two.

I completely rewrote this recipe from a poorly written, confusing one that I found online.

PrintBready or Not: Mini Focaccia for TwoNeed a small focaccia loaf to feed a couple people as a supper side dish? This is the recipe for you! A food scale is a must, as all ingredients are done by weight measurements for precise results.Course BreadCuisine ItalianKeyword yeast breadServings 2Author Beth CatoEquipmentfood scalebench knife or spatulatowel or plastic wraploaf panIngredients120 grams all-purpose flour or bread flour3 grams kosher salt5 grams white sugar90 grams warm water 90-110 degrees3 grams active yeast10 grams extra virgin olive oil plus about 2 Tablespoons for panItalian seasoning or pizza seasoningflaked sea saltInstructionsIn a medium bowl, stir together flour, salt, and sugar. Pour the warm water into the middle. Sprinkle yeast on top and wait a minute for it to begin to bloom. Add oil, then mix dough together.Use a bench knife or spatula to begin folding the dough over, turning the bowl to knead from different angles. Dough will be very sticky. Work it until it can form a small ball.Cover dough with a towel or plastic wrap and let rise for 15 minutes.Using a damp hand or the bench knife, knead the bread, folding it over repeatedly until it begins to tighten.Cover again to rest for 15 minutes.Knead again using the same method. It may still be somewhat sticky, but the dough's texture should be smooth.Add about 1 Tablespoon of olive oil to the loaf pan. Use fingertips to rub it across bottom and sides. Transfer the dough to the pan. Use already-oiled fingers to stretch it out toward the sides of the pan, but don’t expect it to make contact.Cover pan and let dough rise. After about 30 minutes, oil fingers again and push and stretch dough with fingertips to reach the sides and corners of the pan. It's okay if fingertips touch the bottom or tear the dough; it'll rise again. Cover pan again to rise for another 30 minutes. Preheat oven to 400 degrees.Right before putting the focaccia in the oven, drizzle more oil over the top. If desired, add a sprinkling of herb seasoning and a sprinkle of flaked salt.Bake for about 20 minutes, until the top is a nice golden brown. Pull pan from oven. Carefully tip the bread out onto a cutting board and let cool for at least 15 minutes before slicing.Enjoy right away. Leftovers, if there are any, can be stored in a sealed bag and reheated later.OM NOM NOM!