Bready or Not Original: Nutty Bites
I present to you my recipe for Nutty Bites. These are a fantastic snack or breakfast.
Plus, they are super-healthy, loaded with nuts and seeds, totally gluten-free, with honey as the sweetener and binding agent.
This is an easy recipe to customize, too. Keep the amounts of nuts and seeds the same, but switch in peanuts, hazelnuts, walnuts, wheat germ, sunflower kernels… whatever you like!
You can toast the nuts first, if you choose. I actually preferred it untoasted. Do note that some smaller add-ins like pepitas can burn quickly, and burned pepitas don’t taste that great. (Voice of experience here.)
I can report that these keep well in the freezer for at least a month, too. Just make sure to have something like waxed paper between the layers–and even then, in a few spots with heavy honey, the bars might stick.
Oh, and did I mention that this is entirely made on stovetop? No need to heat up the house by turning on the oven! Whip out your candy thermometer and you’ll have Nutty Bites ready in no time flat.
Bready or Not Original: Nutty Bites
Ingredients
- 1/2 cup macadamia nuts
- 1/2 cup pecans
- 1/2 cup almonds
- 1/2 cup pepitas
- 1/4 cup chia seeds
- 1/4 cup ground flaxseed
- 3/4 cup honey
- 1/4 cup water
- sprinkle salt
Instructions
- Mix the nuts and seeds together in a large glass or metal bowl. Prepare an 8x8 pan with parchment paper or aluminum foil, and grease well.
- Heat the honey and water in a medium saucepan on medium-high. Use a candy thermometer to track the temperature as it rises to 275-degrees (soft crack stage). Stay close to the pan at all times! Once the honey starts boiling, it will bubble excessively, so keep stirring and use great caution.
- As soon as it reaches 275-degrees, pour the honey mix over the nuts and seeds. Stir to coat. It will harden quickly, so move fast! Pour everything into the ready pan and press out evenly.
- Let set out for an hour. Use a knife or bench knife to chop into squares. Store at room temperature in a sealed container between wax paper layers; they can also be frozen.
- OM NOM NOM!
CoKoCon in Phoenix just 2 weeks away!
CoKoCon is a nifty new convention happening over Labor Day weekend in Phoenix. They invited me there as their Local Author Guest of Honor, which is all kinds of cool. If you’re local or traveling through Phoenix at that time, do check it out! I know a number of people who can’t attend the larger area cons because they are simply too big and/or too expensive; I think CoKoCon should provide a lovely, more accessible alternative. Advance membership is $50 for the whole weekend, Friday through Monday, and $60 at the door; kids are half that.
There will be loads of activities from author panels to artists to filking (that’s fan folk music). Oh yeah, and the big author Guest of Honor is HARRY TURTLEDOVE. I’m looking forward to talking about alt history and cats with him (we talk cats quite often on Twitter!).
Here is my full schedule as of now, but be sure to check their actual site for any changes.
Friday, August 31
8pm
Surviving Social Media
Canyon 3, 8pm – 9pm
Gary W. Babb, Beth Cato, Thomas Watson, Stephanie Weippert
In the world of Sad Puppies, Comics Gaters and Rian Johnson haters, social media can be a minefield as much as it can be a promotional tool. Enjoy some tips on how to tread lightly in Reddit, how and how much to share, and what precautions and steps you can take when it becomes too intense.
Saturday, September 1
11am
Book Discussion: A Long Way to a Small Angry Planet
Lobby Pit, 11am – 12pm
Beth Cato, Michael Senft
Join Beth Cato and Michael Senft as they host a book discussion on A Long Way to Small Angry Planet by Becky Chambers.
3:30pm
Steampunk—More Than Airships
Canyon 3, 3:30pm – 4:30pm
Ashley Carlson, Beth Cato, David Lee Summers, Cynthia Ward
It’s not just flying anachronisms; steampunk is an aesthetic. Beth Cato leads our panel of authors in examining the style and the tropes of this whimsical version of alternate history.
5pm
Meet the Guests
Terrace, 5pm – 6pm
Here’s a chance to meet all our GoH in one place, at one time.
8pm
Strong Female Characters
Canyon 3, 8pm – 9pm
Ashley Carlson, Beth Cato, Jenn Czep, Jamie Wyman
For ages the strong female character was able to kick ass with the men in her chainmail bikini. Thankfully, that has changed. From Buffy the Vampire Slayer to Hermione Granger, we look at what makes a strong woman in the 21st century.
Sunday, September 2
10:30am
Spotlight on Beth Cato
Terrace, 10:30am – 11:30am
12:30pm
Mental Health Check for Writers and Readers
Canyon 3, 12:30pm – 1:30pm
Ashley Carlson, Beth Cato, Eric T. Knight, Marsheila Rockwell
Our panelists lead a frank talk about mental issues, how they influence their stories and how they impact the writing process.
2pm
What If
Canyon 3, 2pm – 3pm
Beth Cato, H. Paul Honsinger, Sue Martin, Harry Turtledove
Alternate history revolves around critical points in history, where one little change creates massive ripples. Join our Guests of Honor Harry Turtledove and Beth Cato as they discuss these touch points, and what a little nudge in one direction or the other might spawn.
5pm
Magic Systems
Canyon 3, 5pm – 6pm
Beth Cato, Bruce Davis, Avily Jerome, Eric T. Knight
They are the heart of every high fantasy. And with writers like Rothfuss and Sanderson, they’ve become a science. Our panelists discuss their favorites and how to create a workable magic system, whether rigidly scientific or more numinous à la Tolkien—and when to use which.
8pm
Magic & Mayhem—Trickster Stories
Canyon 3, 8pm – 9pm
Ashley Carlson, Beth Cato, Jenn Czep, Jamie Wyman
We all love Loki and not just because of Tom Hiddleston. This panel looks at the trickster archetype, from myth and legend through modern fantasy. But let’s be honest, there will probably be a lot of talk about Tom Hiddleston!
Monday, September 3
2pm
Childhood Favorites
Canyon 3, 2pm – 3pm
Beth Cato, Tom Leveen, Jeff Mariotte, Marsheila Rockwell
What books inspired you to become a writer? What are the cherished stories and beloved authors that provided the muse for our panelists? They will reminisce about their favorites and maybe discuss a few current favorites as well.
#SFWAPro
Read MoreBready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)
Bourbon. Glazed. Pound. Cake. This thing is easy to make and tastes like a boozy version of a cruller.
Yes, a cruller. Those yummy braided-style glazed donuts. Slathered in bourbon.
Do I have your attention now?
I based this recipe on one in Bake From Scratch Magazine (Holiday 2016) but I altered it a good bit, especially in regards to the glaze.
When I use a thin, sugary glaze on a bundt cake, I like to use a method I learned from the Great British Bake Off. I use the pan to help me make sure the glaze soaks into the entire cake.
I’ve had too many cakes where the bottom middle of the cake ends up devoid of glaze. Not so with this technique!
Yes, you can taste the bourbon in the end result. No, I have no substitutions to offer. I don’t know what this recipe would be without that particular reinforcement.
Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)
Ingredients
Cake:
- 2 cups unsalted butter 4 sticks, softened
- 2 3/4 cup white sugar
- 6 large eggs room temperature
- 3 3/4 cups all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- 1/2 cup milk or half & half
- 1 lemon zested
- 1 teaspoon vanilla extract
Bourbon Glaze:
- 1 cup white sugar
- 1/2 cup bourbon
- 7 Tablespoons unsalted butter
Instructions
The Cake:
- Preheat oven at 325-degrees. Grease and flour a 10-inch-or-larger tube pan or bundt pan.
- In a large bowl, beat butter until creamy, about 2 minutes. Add sugar, and beat until fluffy and white, about 7 minutes. Add eggs, one at a time, beating well after each addition.
- In a separate bowl, sift together flour, nutmeg, and salt. Gradually add it to the butter mixture, alternating with the milk. Follow up with the zest and vanilla. Pour into the ready pan.
- Bake until it passes the toothpick test, about 1 hour to 1 hour 15 minutes. Let cool in pan for 15 minutes, then upend onto wire rack. Set aside the pan--don't wash it! Let the cake completely cool for a few hours.
The Glaze:
- Combine the sugar, bourbon, and butter in a small saucepan. Constantly whisk at a low heat until the butter melts and sugar dissolves. Take off heat. It will look like a lot of liquid, but the cake will soak it up.
- Place the cake back in the pan. Poke holes all over the base with a chopstick or skewer. Spoon about half the glaze over holes and sides of cake. Let sit a minute. Upend cake onto a serving platter or plate. Poke more holes all over top. Spoon rest of glaze into holes and over sides. Use a basting brush to mop up drippings and make sure cake is fully glazed.
- Store under a cake dome at room temperature or in fridge. Can also be cut into slices and individually frozen. Eat cold, at room temperature, or warmed in microwave.
- OM NOM NOM!
Chicken Soup for the Soul: The Power of Yes! out today & includes my story!
A new Chicken Soup for the Soul book is out today. The Power of Yes! includes my story “Wrestling with Imposter Syndrome,” and though it doesn’t name names, is about the wonderful but challenging time I had attending Cascade Writers Workshop in 2012 right as my agent was about to send The Clockwork Dagger on submission to editors. If you’re struggling right now (gosh, who isn’t?), maybe my story and the others in this anthology will provide a positive boost to help you along.
The book is available at Amazon, Barnes & Noble, and most everywhere else.
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