New Story at Daily Science Fiction: “Clouds Gleam Across Her Eyes”

Posted by Beth on Jun 3, 2019 in anthology:story, Blog | Comments Off on New Story at Daily Science Fiction: “Clouds Gleam Across Her Eyes”

Daily Science Fiction just published my story “Clouds Gleam Across Her Eyes,” my take on the Chosen One trope from the mother’s perspective. A great deal of the inspiration for it comes from Terminator 2, but I gave it a fantasy bent. I’ve had incredible reactions to the story so far–incredibly good reactions, at that! Take a look–it’s under 1000 words–and let me know what you think, too!

In the meantime, I’ll be over here holding a massive bread pillow. As one does.

Bready or Not: Maple Nut Pie Bars

Posted by Beth on May 29, 2019 in Blog, blondies, Bready or Not, cookies, maple, pie | Comments Off on Bready or Not: Maple Nut Pie Bars

Bready or Not returns to the theme of maple goodness with these delicious Maple Nut Pie Bars.

These are like pecan pie, but BETTER because they are portable and easily shared. And really, I love the variety of nuts.

That ‘easily shared’ bit is important, as this recipe bakes up an entire 13×9-inch dish of goodness. That’s quite a bounty to keep to oneself.

Each bar is exquisite, too: a shortbread base covered with sweetened mixed nuts. The variety of tastes and textures is perfection.

Store these in the fridge when all is done, and note that you can also freeze them for later. Make the goodness last even longer!

Modified from Brownies & Bars Magazine.

Print Recipe

Bready or Not: Maple Nut Pie Bars

These Maple Nut Pie Bars are similar to pecan pie, but in handy bar form. They consist of a shortbread crust topped with crunchy, sweet nuts. Perfect for the holidays and year-round.

Course: Dessert, Snack

Keyword: bars, maple, pie

Author: Beth Cato

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup confectioners' sugar
• 1/4 teaspoon salt
• 2/3 cup unsalted butter room temperature
• 3 eggs room temperature
• 1 1/4 cups mixed nuts chopped
• 3/4 cup brown sugar packed
• 3/4 cup pure maple syrup
• 3 Tablespoons unsalted butter melted
• 1/2 teaspoon maple flavor or substitute 1 teaspoon vanilla extract

Instructions

• Preheat oven at 350-degrees. Line a 13x9 pan with foil and grease with nonstick spray or butter. Set aside.
• In a medium bowl, stir together the flour, powdered sugar, and salt. Use a pastry blender or a knife and fork to cut in the butter until it resembles small crumbs. Evenly press into the bottom of the pan. Bake for about 20 minutes, until light brown.
• As that bakes, make the filling. In a medium bowl, lightly stir the eggs. Add the mixed nuts, brown sugar, maple syrup, melted butter, and maple flavoring. Spread over the hot crust.
• Bake for another 18 to 20 minutes, until top is golden and set. Cool in pan for several hours. Lift contents onto a cutting board using the foil and slice into bars.
• Store with waxed paper between layers in a sealed container in fridge. Bars can also be frozen for later enjoyment.
• OM NOM NOM!

What’s New in May

Posted by Beth on May 23, 2019 in anthology:story, Blog, chicken soup for the soul | Comments Off on What’s New in May

– The F is for Fairy anthology is out NOW! I wrote the story for the letter Z. Get the book in print or ebook.

– I can now say I’ll have stories in TWO Chicken Soup for the Soul books this year: Life Lessons from the Cat (released on May 14th) and It’s Beginning to Look a Lot like Christmas (October 14th).

– Future SF Issue 2 includes my story about a cat lady on the moon, “The Peculiar Gravity of Home.” Wulf Moon narrated a fantastic podcast version. Kirkus Reviews had incredibly nice things to say about it, too.

Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

Posted by Beth on May 22, 2019 in Blog, blondies, Bready or Not, cake mix, chocolate, cookies, oreo | Comments Off on Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

I’m no baking snob. Cake mix has a place in my kitchen when I need quick-fix baked goods. This recipe for Oreo Thins Cake Batter Blondies is fantastic.

I made a different variation of this back on my old LiveJournal lo those many years ago. In that one, I used regular Golden Oreos as Oreo Thins didn’t exist yet.

Both styles of Oreos are great in this recipe. If you use Thins, use the entire package, chopped-up. For regular Oreos, use about 2 cups of chopped cookie.

There IS such a thing as too many Oreos in a recipe like this. They can overwhelm the batter and make everything (a delicious) crumbly mess when it’s cut. I speak from experience.

Use whatever kind of Oreo you want here. I used Oreo Thins Salted Caramel when I took these pictures. Use Golden Oreos, regular Oreos, or any seasonal remix–and choose different color sprinkles to match!

Sprinkles make everything better, right?

Print Recipe

Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

This super-simple recipe uses cake mix to bake up a delicious dish of blondies. Use an entire package of Oreo Thins, whatever flavor you fancy (Salted Caramel is great if available)! Regular Oreos are also fantastic for this recipe, but use only about 2 cups of chopped Oreos or they will overwhelm the batter. Adding chocolate chips is an option, too, depending on the Oreos being used; with some kinds it may make the bars too sweet.

Course: Dessert, Snack

Keyword: bars, cake mix, oreo

Author: Beth Cato

Ingredients

• 18.25 oz yellow cake mix
• 1/4 cup canola oil
• 1 egg
• 1/3 cup milk or half and half
• 1 package Oreo Thins crumbled
• 1/2 cup sprinkles
• 1/2 cup white chocolate or chocolate chips, optional

Instructions

• Preheat oven at 350-degrees. Line a 13x9 dish with foil and apply nonstick spray or butter.
• In a large bowl, mix together the cake mix, oil, egg, and milk. The batter should be thick. Fold in the Oreo Thins and sprinkles [and chocolate chips, if using].
• Pour into pan and even out. Bake for 25 to 30 minutes, until middle passes toothpick test. Cool completely. Use foil to lift contents onto cutting board to slice into squares. Store in a sealed container.
• OM NOM NOM!