Bready or Not: Moose Farts

Posted by on Jul 3, 2019 in Blog, Bready or Not, chocolate, cookies, no-bake dessert | 0 comments

Tomorrow might be America’s Independence Day, but let’s go rebellious and Canadian with a tasty no-bake treat called Moose Farts.

Bready or Not: Moose Farts

That’s right, MOOSE FARTS. With a name like that, you know it has to be good.

Bready or Not: Moose Farts

These are apparently a Newfoundland treat. They bear some similarities to “magic cookie bars,” but these are in a distinct ball shape.

Bready or Not: Moose Farts

I think they’re perfect for a hot Arizona summer. No need to turn on the oven or use tons of fussy ingredients! Moose Farts are something kids and adults can enjoy. The moose… not so much.

Modified from Rock Recipes.

Bready or Not: Moose Farts

 

Bready or Not: Moose Farts

Moose Farts are an easy, no-bake treat out of Newfoundland! If grinding your own graham cracker crumbs, about half a standard Honey Maid box will give you the perfect amount of crumbs to include in the balls and to roll them in.
Course: Dessert, Snack
Keyword: no bake
Author: Beth Cato

Ingredients

  • 1/4 cup unsalted butter melted
  • 14 oz sweetened condensed milk can
  • 1 teaspoon vanilla extract
  • 1 1/2 cups dried coconut shreds or flakes
  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 cups chocolate chips milk or semi-sweet
  • extra graham cracker crumbs to roll balls

Instructions

  • In a large microwave-safe bowl, melt the butter. Stir in the sweetened condensed milk and vanilla extract, then follow up with the coconut flakes, graham cracker crumbs, and chocolate chips. Once they are combined, stash the bowl in the fridge to chill for at least 30 minutes.
  • Use a teaspoon or teaspoon scoop to form a small ball. Roll in extra graham cracker crumbs. Place in a container. Repeat with more balls, with waxed paper placed between the layers. Recipe makes about 51 ball using a scoop.
  • Store balls in sealed container in the fridge.
  • OM NOM NOM!

 

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Published in F&SF! ZOMG!

Posted by on Jul 2, 2019 in anthology:poem, Blog | 0 comments

Words that I have wanted to read in The Magazine of Fantasy & Science Fiction since I was a teenager: “…Beth Cato makes her first appearance in F&SF…”

That’s right, I’m in the new July/August issue of F&SF. I have yet to bust in with a full story, but by golly, I made it in with a poem. I AM PUBLISHED IN ONE OF MY DREAM PUBLICATIONS.

Plus, it’s a very personal poem. “My Ghost Will Know the Way” is a fictionalized autobiographical work. Read it, and you’ll know what I was like at age 10, scrounging around the ditch next door for rocks that just might contain a spark of something more, and always with a posse of cats in my wake.

You can buy the issue in paper at most any US bookstore with a sizable magazine collection and it’s sold worldwide, too. Plus, you can get it digitally. Lots of info about purchasing it can be found here, and do check out the full table of contents. The issue promises to be awesome.

#SFWAPro

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New Story: “By Footpad and Clenched Paw” set in the Monarchies of Mau

Posted by on Jun 28, 2019 in anthology:story, Blog | 0 comments

Tales of Excellent CatsRole-playing games have played a major part in my life and in my writing. Therefore, I’m quite tickled to have a story within in an RPG setting–one featuring magic and cats! Tales of Excellent Cats is set in the world of Monarchies of Mau. This anthology features a very me kind of story about a cleric who tends to others even as she struggles with an incurable disease. There’s murder, sword-fighting, and of course, a requisite tavern scene.

The full table of contents for the book is amazing, with 14 stories edited by Melanie Meadors: Karen Bovenmyer, Joseph D. Carriker Jr., ZZ Claybourne, Elaine Cunningham, Erin M. Evans, Steven S. Long, Lee Murray, Errick A. Nunnally, Aaron Rosenberg, Lucy A. Snyder, Monica Valentinelli, Sabrina Vourvoulias, and LaShawn M. Wanak.

You can buy Tales of Excellent Cats in ebook at Amazon, and in PDF or print through DriveThruFiction.

#SFWAPro

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Bready or Not Original: Chewy Honey Chocolate Chip Cookies

Posted by on Jun 26, 2019 in Blog, Bready or Not, chocolate, cookies | 0 comments

Bready or Not is back with an original recipe for Chewy Honey Chocolate Chip Cookies!

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

This recipe arose from my need to create a good, basic chocolate chip cookie that could last for weeks to be shipped cross-country. I looked to my staple Chewy Honey cookies for inspiration, and started tweaking.

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

On my first try, the cookies were good but a tad bland. Therefore, I upped the vanilla extract and also added espresso powder. Espresso powder is a secret weapon for anyone who bakes with chocolate, as it deepens the inherent flavor without making it taste like coffee.

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

This second version worked in every way. Not only did it taste delicious, but it was perfect to pack and ship, too.

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

Mind you, I wouldn’t do that right now because I live near Phoenix. In June, this isn’t a chocolate-friendly place outside of air conditioning!

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

Try my other original Chewy Honey cookie recipes! If you’ve met me at a con, I’ve likely offered you the Maple or Snickerdoodle Cookies.
Chewy Honey Maple Cookies
Chewy Honey Snickerdoodles
Chewy Honey Lemon Cookies

 

Bready or Not Original: Chewy Honey Chocolate Chip Cookies

This Bready or Not Original reinvents the chocolate chip cookie using a mixture of flours and corn starch for soft and chewy cookies that stay delicious for weeks in a sealed container. Note that the dough needs to chill for at least a few hours prior to baking.
Course: Dessert, Snack
Keyword: chocolate, cookies
Author: Beth Cato

Ingredients

  • 3/4 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1/2 cup white sugar
  • 2 Tb honey
  • 1 large egg room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup bread flour
  • 1 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon espresso powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips add a variety!

Instructions

  • In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.
  • In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, espresso powder, and salt. Sift together.
  • Slowly stir together the wet ingredients and flour mix until just combined. Sprinkle in the chocolate chips. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
  • When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
  • Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
  • Stored cookies will keep in a sealed container, between waxed paper or parchment layers, for weeks. They are excellent for travel or shipping.
  • OM NOM NOM!
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