Bready or Not Original: Soft Muesli Breakfast Cookies

Posted by Beth on Jan 9, 2019 in Blog, Bready or Not, breakfast, cookies, healthier | Comments Off on Bready or Not Original: Soft Muesli Breakfast Cookies

Let’s continue a healthy theme for another week with Soft Muesli Breakfast Cookies!

Think of these like plump little oatmeal cookies. The texture is cakey and thick, and will otherwise vary depending on the muesli you use.

I tested out this recipe using Seven Sundays Vanilla Cherry Coconut Muesli, which was FANTASTIC in these cookies.

The customization options for this recipe are really endless. Get a new muesli and get baking! Muesli is often on sale at this time of year. Take advantage of that.

These cookies are slightly tacky because of the applesauce, so be sure to keep waxed paper or parchment between the cookies in their sealed container or they’ll stick together.

The cookies will keep well for up to a week, too. In fact, take them on the go. Enshroud some in plastic for a kid’s (or your own) snack or lunch.

The recipe makes about 55 cookies if you use a teaspoon scoop, so you’ll have plenty of cookies to enjoy!

Print Recipe

Bready or Not Original: Soft Muesli Breakfast Cookies

These soft-baked plump breakfast cookies are full of wholesome goodness. This recipe is easy to customize with different muesli mixes. Using a teaspoon scoop, recipe makes about 55 cookies.

Course: Breakfast, Snack

Keyword: cookies

Author: Beth Cato

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup applesauce individual serving cup size
• 1/2 cup brown sugar packed
• 1/2 cup vanilla Greek yogurt or plain
• 2 Tablespoons vegetable oil or coconut oil
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups muesli about 11 ounces

Instructions

• Preheat oven to 350-degrees.
• In a medium mixing bowl whisk together the flour, baking soda, cinnamon, and salt. Set aside.
• In a big mixing bowl, beat together the applesauce, brown sugar, yogurt, vegetable oil, egg, and vanilla with a mixer until well combined. Add flour mixture, followed by the muesli.
• Drop cookie dough by teaspoon scoops onto a parchment paper-lined cookie sheet. Bake for 10 to 12 minutes.
• Allow cookies to cool on pan for five minutes, then transfer to a wire rack to cool completely. Store in a sealed container between parchment or waxed paper layers; the applesauce will make the cookies slightly tacky if they touch each other. They'll keep for up to a week at room temperature.
• OM NOM NOM!

New Story at Beneath Ceaseless Skies PLUS a Book Giveaway Tomorrow

Posted by Beth on Jan 8, 2019 in anthology:story, Blog | Comments Off on New Story at Beneath Ceaseless Skies PLUS a Book Giveaway Tomorrow

Beneath Ceaseless Skies just published a new story of mine called “The Blighted Godling of Company Town H.” It’s about manufactured gods, bureaucratic magic, and nuclear waste. It can be read online for free–and you can download or play the story narrated by the wonderful Tina Connolly!

That’s not all! Beneath Ceaseless Skies is also hosting a giveaway of my story collection Red Dust and Dancing Horses. To quote the details:

This giveaway will take place Wednesday Jan. 9 on the BCS Twitter feed @BCSmagazine. It will run from 2 PM EST until 5 PM EST.

To enter, all you need to do is tweet what your favorite fairy story from BCS is.

If you haven’t read any stories at BCS, this is a great time to start! My previous story there qualifies, and the contest page lists a number of their other fairy tale stories. Good luck–and happy reading!

#SFWAPro

Breath of Earth $1.99 Ebook Sale!

Posted by Beth on Jan 4, 2019 in Blog, breath of earth | Comments Off on Breath of Earth $1.99 Ebook Sale!

For a limited time only, snag the ebook of Breath of Earth for a mere $1.99! This book has only been on sale once before, in May-June 2017, and I doubt it’ll go on sale again this year. Get it while you can, then go on to read the next two books in the completed Blood of Earth trilogy. No wait required!

• Amazon
• Barnes & Noble Nook
• Kobo
• iTunes
• Google Play

About Breath of Earth:

After the earth’s power under her city is suddenly left unprotected, a young geomancer must rely on her unique magic to survive in this fresh fantasy novel from the author of the acclaimed The Clockwork Dagger.

Forced on the run, Ingrid makes some shocking discoveries about herself. Her already considerable magic has grown even more fearsome . . . and she may be the fulcrum on which the balance of world power rests.

#SFWAPro

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

Posted by Beth on Jan 2, 2019 in Blog, Bready or Not, cheese galore, gluten-free, healthier | Comments Off on Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

Let’s start off the new year with a deliciously cheesy recipe to make a salad extra special: Baked Goat Cheese Salad Rounds!

This recipe is super easy. There are only four ingredients! The work is minimal as it goes in stages.

The end result is a delicious, fancy cheese to add to your salads over the coming weeks. I do large salads with lots of cheese, so I use two rounds. For a small salad–or if you want less cheese (goat cheese IS strong)–do one round.

The nice thing about this is that the recipe has everything portioned and ready in the freezer. In the time it takes to assemble the salad, the cheese rounds are baked and ready for eating.

This is true whether you’re cooking for one, or for a group over for brunch.

I made this recipe using the goat cheese available at Costco, where it is sold in a pack of two 10.5-ounce logs. A glance at Bready or Not of a month ago will show where the other log went–into Swirled Goat Cheese Brownies.

Adapted from a recipe featured in Best of America’s Test Kitchen 2010.

Print Recipe

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

This simple and healthy recipe produces gluten-free, pecan-coated goat cheese rounds that are kept frozen until meal time. This is a great recipe for a person eating solo, or to bake up as an elegant cheese to accompany salads for a crowd.

Course: Main Course, Salad

Keyword: cheese, gluten free

Author: Beth Cato

Ingredients

• 1 cup pecans
• 10 1/2 ounces goat cheese softened
• 1 teaspoon dried Italian herbs
• 2 large eggs room temperature

Instructions

• In a food processor, pulse pecans until finely chopped. Transfer the pecans to another bowl. Add the cheese and herbs to the processor and process until smooth, about 30 seconds. Chill cheese in fridge in a covered bowl until firm, at least an hour.
• Set up a work station. Beat the two eggs in a small bowl. Place next to the bowl of pecan pieces. Lastly, line a small cookie sheet or plate with waxed paper.
• Use tablespoon scoop to doll out about 12 equal dollops of goat cheese onto the waxed paper. Smooth out a ball of cheese between palms, then dip into the egg, allowing excess to run off, then press and roll the ball to coat with pecan. Set back on waxed paper. Repeat with other balls. Use palm or the bottom of a glass to compress the cheese into flat rounds. Place in freezer for several hours, at minimum.
• Once they are set, transfer the rounds to a sealed container for the freezer with waxed paper between the layers. IMPORTANT: They will go straight from the freezer to the oven. Don't thaw, or they'll lose their shape when baking!
• When ready to bake, preheat oven or toaster oven at 475-degrees. Place foil on cookie sheet. Remove from freezer however many cheese rounds desired to cook; two rounds per large salad works well. Spray foil and cheese lightly with cooking spray.
• Bake until the nuts are golden brown and cheese is warmed through, 7 to 10 minutes. Let cool several minutes. Set on a salad of greens tossed with a vinaigrette.
• Frozen cheese rounds will keep well up to a month.
• OM NOM NOM