Posts made in September, 2022

Publications from Summer 2022

Posted by on Sep 30, 2022 in anthology:poem, anthology:story, Blog, podcast | 0 comments

Well, hi. There hasn’t been anything but scheduled-ahead Bready or Not posts over the past while because I have been in DEADLINE LAND. Deadline Land is a nightmarish place where you don’t leave the house except to acquire groceries and get your kid to therapy, and you write and write and write and panic and write some more AND THEN you get copyedits for another book and you then quietly scream.

I’m still in Deadline Land but the landscape has changed enough to grant me some catch-up time to update my bibliography and also compile those changes in this very post. Along with the new short stories, poems, and podcast linked below, I can also say that my book A Thousand Recipes for Revenge is now scheduled for release on June 13, 2023. I hope to have a cover to share soon!

New Short Stories

“Prognostiqueso,” Daily Science Fiction
“The 207th Time I Went Back to March 9, 1980,” Uncanny Magazine Issue 48 (Sept/Oct 2022)
“How to Creatively Host Cheese Parties During and After the Apocalypse,” Hexagon Magazine
“A Light in the Garden,” Nature

Poetry

“Only Times,” Eye to the Telescope #45
“When As An Adult, You Choose to Again Believe in Magic,” The Magazine of Fantasy & Science Fiction July/August 2022
“In Spring, We Thanked the Wee Folk,” Kaleidotrope (Summer 2022)
“The Ship is Wrong,” Felis Futura [Amazon Affiliate link]

Podcast

“Consider the Monsters” (reprint), Manawaker Studio’s Flash Fiction Podcast

#SFWAPro

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Bready or Not: Banana Snickerdoodles

Posted by on Sep 28, 2022 in Blog, Bready or Not, cookies | 2 comments

Bready or Not is all about different Snickerdoodle recipes, and this one is especially unique: Banana Snickerdoodles!

Bready or Not: Banana Snickerdoodles

I found the original version in in the May/June 2019 issue of Bake of Scratch, in a fascinating article on bakeries and baked goods in Bermuda. I had to give it a try, with some tweaks throughout the process.

Bready or Not: Banana Snickerdoodles

These cookies feature the necessary cream of tartar and cinnamon-sugar coating, plus they look like Snickerdoodles should with a crackled top. The texture is different, though—a bit fluffier, and the banana flavor is light and pleasant.

Bready or Not: Banana Snickerdoodles

The dough is also stickier to work with. I didn’t have big issues with that, but if you do, lightly flour your hands to make the dough workable.

Bready or Not: Banana Snickerdoodles

These unique Snickerdoodles are a somewhat lighter and fluffier than standard version, but are still true Snickerdoodles with that cream of tartar flavor and cinnamon-sugar coating! The banana flavor is light and pleasant. Makes 44 cookies using a tablespoon scoop. Modified from Bake from Scratch May/June 2019 issue.
Course: Dessert, Snack
Keyword: banana, cookies, snickerdoodle
Author: Beth Cato

Equipment

  • baking sheet
  • parchment paper
  • tablespoon scoop

Ingredients

Dough

  • 1 cup unsalted butter (2 sticks) room temperature
  • 1 1/2 cups white sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 3/4 cup banana puree 2 medium bananas
  • 4 1/2 cups all-purpose flour
  • 2 1/2 teaspoons cream of tartar
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon

Topping

  • 3/4 cup white sugar
  • 1 1/2 Tablespoons ground cinnamon

Instructions

  • Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
  • In a big bowl, beat the butter and sugar until fluffy. Add vanilla, then eggs one at a time. Mix in the banana puree.
  • In a separate bowl, stir together flour, cream of tartar, baking soda, salt, and cinnamon. Gradually beat the dry ingredients into the wet. The dough will be somewhat sticky. Mix the two topping ingredients in a small bowl.
  • Use a tablespoon scoop or spoon to shape a small ball of dough. Roll it in the cinnamon-sugar then place on baking sheet. Repeat, spacing out coated dough balls.
  • Bake for about 10 to 12 minutes, until they are puffed with a crackled top. Let cool on pan for 5 or 10 minutes before moving them to a rack to completely cool. Store in an airtight container at room temperature.

OM NOM NOM!

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    Bready or Not Original: Fruity Pastry Bars

    Posted by on Sep 21, 2022 in Blog, blondies, Bready or Not, breakfast, cookies, nutty | 0 comments

    These Fruity Pastry Bars are the perfect treat for a crowd. This recipe makes a nice big pan to share with others!

    Bready or Not Original: Fruity Pastry Bars

    When I make bars like this, I’m always worried about how crumbly they will be. I can report that, at least for me, these were surprisingly durable bars that could even be held in the hand when eating. They barely crumbled when they were cut.

    Bready or Not Original: Fruity Pastry Bars

    I love how they can be customized, too. You can use all sorts of berry preserves; these pictures depict Bonne Maman Cherry Preserves. The rich, bold flavor is lovely with the buttery crust, while the nuts add a great textural contrast. Of course, you could substitute different nuts like sliced almonds, or omit them entirely.

    Bready or Not Original: Fruity Pastry Bars

    Bready or Not Original: Fruity Pastry Bars

    This Fruity Pastry Bars balance bold fruit flavors with a dense, buttery crust. This recipe makes a big batch!
    Course: Breakfast, Dessert, Snack
    Keyword: bars, cherries, walnuts
    Author: Beth Cato

    Equipment

    • jelly roll pan
    • aluminum foil
    • nonstick spray

    Ingredients

    Bars

    • 1 1/2 cup unsalted butter (3 sticks) room temperature
    • 1 1/4 cups white sugar
    • 2 large eggs room temperature
    • 1 teaspoon vanilla extract
    • 1 teaspoon salt
    • 3 1/2 cups all-purpose flour

    Topping

    • 12 to 13 ounces fruit preserves such as strawberry, cherry, or raspberry
    • 1 cup chopped walnuts
    • 1/4 cup quick oats

    Instructions

    • Line a jelly roll pan with a large piece of aluminum foil. Apply nonstick spray or butter. Preheat oven at 350-degrees.
    • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs and vanilla. Gradually mix in the flour and the salt. Batter will be very thick. Grease a hand and use that to pat down about 3/4 of the dough into the bottom of the pan.
    • Wash hands. Spread preserves over the dough. Sprinkle the walnuts over the top. Add quick oats to the reserved dough. Place small handfuls of dough spaced out over the top.
    • Bake for about 35 minutes, until top is set and doesn’t jiggle in middle. Cool completely, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container. Bars can also be frozen for later enjoyment.

    OM NOM NOM!

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      Bready or Not: Almond White Chocolate Cookies

      Posted by on Sep 14, 2022 in Blog, Bready or Not, chocolate, cookies, nutty | 0 comments

      These Almond White Chocolate Cookies are quick to fix-up and bake, making them the perfect treat when you need cookies in a hurry!

      Bready or Not: Almond White Chocolate Cookies

      And who among us hasn’t had a few cookie emergencies in their lives, truly?

      Bready or Not: Almond White Chocolate Cookies

      These cookies are light and crisp. The almond flavor is imbued in the dough thanks to almond extract and the almond slivers throughout. White chocolate is the perfect sweet to balance with the nuttiness.

      Bready or Not: Almond White Chocolate Cookies

      Modified from a McCormick product ad.

      Bready or Not: Almond White Chocolate Cookies

      These cookies are fast to make and bake, and are light, sweet, and crunchy!
      Course: Dessert, Snack
      Author: Beth Cato

      Equipment

      • parchment paper
      • baking sheet
      • teaspoon scoop

      Ingredients

      • 2 1/2 cups all-purpose flour
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1 cup unsalted butter (2 sticks) room temperature
      • 1 1/4 cups white sugar
      • 2 large eggs room temperature
      • 1 1/2 teaspoons almond extract
      • 9 ounces white chocolate chips
      • 1 cup slivered almonds

      Instructions

      • Preheat oven at 375-degrees. Line a baking sheet with parchment paper.
      • In a medium bowl, combine flour, baking soda, and salt. Set aside.
      • In a large bowl, beat butter and sugar until they are light and fluffy. Add the eggs and almond extract. Gradually add in the dry ingredients, scraping the bowl as needed. Fold in the white chocolate and almonds.
      • Use a teaspoon scoop to place dough, spaced out, on cookie sheet. Bake for 7 to 9 minutes, until cookies are set. Immediately transfer to a rack to cool.
      • Store cookies in a sealed container at room temperature.

      OM NOM NOM!

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        Bready or Not Original: Chewy Honey Graham Cracker Cookies

        Posted by on Sep 7, 2022 in Blog, Bready or Not, chocolate, cookies | 0 comments

        Today’s Chewy Honey Graham Cracker Cookies are a new twist on my original Chewy Honey Cookie base recipe.

        Bready or Not Original: Chewy Honey Graham Cracker Cookies

        This time around, crushed graham crackers are substituted for some of the all-purpose flour. This not only changes the texture, adding some pleasant grittiness, but also introduces a different sort of sweetness that pairs beautifully with chocolate.

        Bready or Not Original: Chewy Honey Graham Cracker Cookies

        Want to try some of my other original cookie recipes that use this same base? Here you go!

        Chewy Honey Chocolate Chip Cookies

        Chewy Honey Maple Cookies

        Chewy Honey Snickerdoodles

        Chewy Honey Lemon Cookies

        Bready or Not Original: Chewy Honey Graham Cracker Cookies

        Bready or Not Original: Chewy Honey Graham Cracker Cookies

        This fresh take on my classic Chewy Honey Cookies substitutes crushed graham crackers for some of the flour, resulting in a delicious cookie with a different texture and sweetness.
        Course: Dessert, Snack
        Keyword: chocolate, cookies, graham cracker
        Author: Beth Cato

        Equipment

        • plastic wrap
        • teaspoon or tablespoon scoop

        Ingredients

        • 3/4 cup 1 1/2 sticks 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
        • 1/2 cup all-purpose flour
        • 1/2 cup graham cracker crumbs
        • 2 teaspoons cornstarch
        • 1 teaspoon baking soda
        • 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, graham cracker crumbs, cornstarch, baking soda, 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.
        • Store 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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