Beth Cato's Blog

These Chocolate Nut Cookies are unique. They feature bold chocolate flavor, plus the flavor and crunch of almonds infuse every bite.

Also, the dough is fast to come together. The ingredients are pretty straightforward for cookies. No dough chilling is required (not that it would hurt). Make, bake, and enjoy!

If you love almonds like I do, browse through my other recipes on Bready or Not. I have a good number that include frangipane, too!

Modified from Taste of Home Fall Baking 2016 Magazine.

PrintBready or Not: Chocolate Nut CookiesThese are fantastic, fast-to-make cookies imbued with chocolate flavor and almonds! Makes about 45 cookies with a small scoop. Modified from Taste of Home Fall Baking 2016 Magazine.Course Dessert, SnackKeyword almond, chocolateServings 45 cookiesAuthor Beth CatoEquipmentparchment papercookie scoopIngredients1 cup unsalted butter softened3/4 cup brown sugar packed1/2 cup white sugar1 large egg1 teaspoon almond extract2 cups all-purpose flour1/4 cup baking cocoa sifted1 teaspoon baking soda1/2 teaspoon salt1 cup white chocolate chips1 cup chopped almondsInstructionsPreheat oven at 375 degrees. Line a baking sheet with parchment paper.In a big bowl, cream together butter and both sugars until they are light and fluffy. Add egg and almond extract.In another bowl, combine flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the wet. Fold in the white chocolate chips and almonds.Use a cookie scoop or spoon to create dough balls. Space them out on the baking sheet.Bake for 8-10 minutes, until cookies look set. Let them rest on the sheet a couple minutes, then transfer them to a rack to fully cool. Store in a sealed container.OM NOM NOM!

I’m honored to be part of a new book that funding on Kickstarter: Thrilling Adventure Yarns 2026. This is an established series with veteran authors, and this is my first time joining in the fun. My story is a science fiction detective tale with Golden Age influences.

The Kickstarter just began this past weekend and is about half funded! Please contribute. $15 will get you an ebook of this book, and the tiers go up from there. There is one spot at the $100 level that’ll get a male name tuckerized in my story! (If you don’t know what that means, Wikipedia has a full write-up on this phenomena.)

The campaign wraps up December 14th, but some of the rewards (like my tuckerization) have only one spot available.

Click here to go to Kickstarter!

Are you in need of a cookie to wow people this holiday season? These Chocolate Pecan Pie Bars are truly something special. They are dense, filling, loaded with chocolate, and pecan-crunchy in every bite.

I used a mix of semisweet and milk, but really, you can make the chocolate aspect as sweet or as deep-dark as you prefer.

Also, I suggest keeping this recipe handy for Pi Day this next year (March 14th). This is a great recipe to bake up and share with a crowd, and unlike standard pie, it’s very portable.

PrintBready or Not Original: Chocolate Pecan Pie BarsThis recipe makes a full casserole dish of thick, chewy pie bars! Note that the crust dough needs to chill for at least an hour, but could be made a day in advance.Course Breakfast, Dessert, SnackKeyword bars, chocolate, pecans, pieAuthor Beth CatoEquipment9×13 panaluminum foilnonstick sprayRolling PinIngredientsCrust1 3/4 cups all-purpose flour1/4 teaspoon salt3/4 cup unsalted butter (1 and a half sticks) cold1/4 to 1/2 cup ice waterFilling1 cup unsalted butter (2 sticks) melted and cooled4 large eggs2 cups white sugar1/2 teaspoon salt1 cup all-purpose flour4 teaspoons vanilla extract2 2/3 cups chocolate chips semisweet and/or milk (16 ounces)1 1/3 cups chopped pecansInstructionsMake the pie crustCombine flour and salt. Cut in the cold butter until crumbly. Gradually add in ice water, pausing to mix with hands every so often. Stop adding water when the dough comes together. Shape into a disk and encase in plastic wrap to chill for at least an hour or for a day.Shape crustPreheat oven at 350 degrees. Line a 13×9 pan with foil and apply nonstick spray.Lightly flour a clean, flat surface. Roll out dough to roughly fit the pan (hold the pan over the dough to gauge the correct shape). Press dough into pan so that it goes evenly across bottom and up all four sides. Pinch off excess dough and use that to patch and extend elsewhere. It doesn’t need to be pretty, as it will largely be covered by filling.Place crust in fridge to chill.Make fillingMelt the two sticks of butter in microwave or on stovetop. Set aside to cool.In a large bowl, beat together eggs, sugar, and salt, scraping bottom to incorporate. Stir in flour, melted butter, and vanilla. Fold in the chocolate chips.Pour filling into chilled crust. Sprinkle pecans all over top.Cover top loosely with foil. Bake for 20 minutes. Remove foil. Bake another 30 minutes. Check for doneness; the pie is done when the top is golden and a butter knife tip inserted in the middle comes out clean. Pie may need as much as 15 more minutes to finish baking, meaning the total baking time can range from 50 to 105 minutes.Cool in pan on wire rack, then place in fridge to fully set and chill. Use foil to lift pie onto a cutting board to slice into bars.Store bars in sealed container in fridge. Best eaten within a few days.OM NOM NOM!

There’s something especially cozy and right about a pumpkin and spice bundt cake in the autumn. This Pumpkin-Chocolate-Apple Butter Bundt Cake hits all those notes perfectly… and that took some effort on my part, as I actually had two fail-cakes in the process of developing this recipe.

This isn’t a heavily sweet cake. There is no dense glaze. This cake is really all about pumpkin and spice, with the chocolate and apple butter beautifully complementary.

This is the kind of cake that functions well for breakfast, brunch, or dessert.

PrintBready or Not Original: Pumpkin-Chocolate-Apple Butter Bundt CakeThis luscious cake is moistened by a combination of pumpkin puree and apple butter. It’s simple and perfect.Author Beth CatoEquipment10-cup bundt panIngredients3 cups all-purpose flour1/3 cup unsweetened cocoa powder sifted1 1/2 Tablespoons pumpkin spice2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt2 cups white sugar3/4 cup unsalted butter softened1/3 cup apple butter3 large eggs room temperature15 ounces pumpkin puree1/2 cup half & half or milkconfectioners’ sugar to dust topInstructionsPreheat oven at 350 degrees. Generously apply nonstick spray to a 10-cup bundt pan.Combine the flour, cocoa powder, pumpkin spice, baking powder, baking soda, and salt. Set aside.In a large mixing bowl, beat together sugar, butter, apple butter, and eggs until no eggy streaks remain. Add pumpkin puree and half & half. Fold in the dry ingredients, scraping bottom of bowl to incorporate everything.Pour batter into pan and smooth out the top. Bake for 50 to 60 minutes; the middle of the cake should pass the toothpick test.Let cool for 15 minutes. Carefully invert cake onto cooling rack to cool completely.Add sprinkling of confectioners’ sugar over the top. Slice and serve. Cake can also be sliced, wrapped, and frozen for later enjoyment.OM NOM NOM!

Wow, wow, wow. The reception to this book has been incredible. The book officially came out on October 1st, but through September was an Amazon First Reads pick.

A House Between Sea and Sky spent the first week of October in the top 100 of the worldwide Kindle bestsellers chart. The lowest rank I saw was 32. Holy moley.

As I prepare this post on October 30th, the book has also garnered 3,186 ratings on Amazon, with a 4.4 average. This is just mind-boggling for me.

Thank you to everyone who has bought the book. Thank you to everyone who has asked a library to buy it. Thank you for the word of mouth recommendations and for sharing my posts on social media. It all matters.

Thank you.

I’m sharing this recipe today to help folks out there be prepared for an awesome way to use up leftover cranberry sauce from the holidays: use it to fill this Leftover Cranberry Sauce Bundt Cake.

And if you don’t have cranberry sauce–or the full amount this recipe calls for? Use a thick fruit jelly, jam, or preserve.

The texture of this is like a pound cake, moist and soft. It’s perfect for a breakfast, brunch, or dessert.

PrintBready or Not Original: Leftover Cranberry Sauce Bundt CakeThe perfect post-holiday breakfast, brunch, or dessert! This easy and delicious bundt cake can use up cranberry sauce, or use a fruity jam instead.Course Breakfast, DessertKeyword bundt cake, cranberriesAuthor Beth CatoEquipment10 cup bundt panIngredientsCake1 cup leftover cranberry sauce or thick fruit jelly, jam, or preserve2 1/4 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon kosher salt1 cup unsalted butter (2 sticks) softened1 3/4 cups white sugar3 large eggs room temperature2 teaspoon pure vanilla extract1 cup sour cream or plain or vanilla Greek yogurtGlaze1 cup confectioners’ sugar3 Tablespoons milk or heavy cream1/2 teaspoon clear vanilla extractInstructionsMake bundt cakePreheat the oven to 350 degrees. Grease and flour a 10-cup Bundt pan.If the cranberry sauce or other filling is cold from the fridge, zap slightly in microwave to bring to room temperature and loosen.In a large bowl, whisk together flour, baking soda and salt. Set aside.Cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla. Alternate mixing in the flour mixture and sour cream.Spoon about half the batter into the pan. Use a spoon to create a deep trench in the batter going all the way around the pan. Spoon in the cranberry sauce to fill the trench, taking care that it doesn’t touch the sides of the pan; if it touches, it may stick and make cake removal trickier.Pour the remaining batter over the top. Smooth out.Bake for 55 minutes to 1 hour 5 minutes, or until a toothpick inserted comes out clean. Remove from the oven and cool for 15 minutes inside the pan. Invert the cake onto a wire rack. Cool cake completely.Make glazeIn a bowl, whisk together the confectioners’ sugar, milk, and vanilla. Add more sugar or milk as needed to form a thick texture. Drizzle over the cake. Let set 30 minutes before cutting.Cake can be stored under a dome at room temperature. It can also be sliced and individually wrapped to freeze.OM NOM NOM!

I recently shared my Super Easy Sourdough Crackers recipe. Today’s take involves more ingredients but it’s still a pretty straightforward recipe.

These Rye Sourdough Crackers include rye (it’s there in the name!), which, if you’re maintaining a starter, you’re likely to have around, anyway. It adds an extra heartiness to the crackers, which is especially nice with the fennel and caraway.

I used my local natural goods store, Simple Abundance, to get small amounts of the fennel and caraway. Those aren’t things I normally keep around, so spending under a buck to get tiny portions was the way to go!

Modified from Bake from Scratch July/August 2023.

PrintBready or Not: Rye Sourdough Discard CrackersThese delicious crackers are both hearty and herbaceous, the texture nicely crunchy. Modified from Bake from Scratch July/August 2023.Course Appetizer, Side DishKeyword cracker, sourdoughAuthor Beth CatoEquipmentparchment paperRolling Pinpizza cutter or other cutterIngredients1 cup sourdough starter discard 227 grams1/2 cup rye flour1/2 cup bread flour1/4 cup vegetable oil1 Tablespoon fennel seeds2 teaspoons caraway seeds3/4 teaspoons kosher saltflour for dustingpretzel salt or flaked sea salt to topInstructionsIn a big bowl, combine the discard, the two flours, oil, seeds, and kosher salt. It should be cohesive and slightly tacky.Dust with flour to shape into a disk, then wrap in plastic wrap. Place in fridge to chill for at least 30 minutes.Preheat oven at 350 degrees.Divide dough in half. Spread out a piece of parchment paper. Add a light sprinkle of flour. Use a rolling pin to roll out half the dough to about a consistent 1/16-inch thickness.Use a pizza cutter or other cutter to cut dough into squares or other small shapes; don’t separate. Use a fork to dock every cracker at least once. Sprinkle with pretzel or flaked salt. Repeat process with other half of dough.Bake until crisp and lightly browned, with the center of the dough firm, not spongy soft; this could be anywhere from 20 to 30 minutes.Use parchment to lift crackers off pan to cool, then separate crackers. Store in an airtight container up to one week.OM NOM NOM!

This recipe for Apple Galettes for Two is perfect for a special occasion breakfast or brunch, especially if the dough is prepared a day or two ahead of time!

Apple is used two ways to fill these tarts: it is thinly sliced, and also minced or grated. Apple infuses every bite in the best kind of way.

The directions are long but the actual procedure isn’t complex. The result, however, is rustic and beautiful, and tastes as good as it looks!

Modified from Tiny Apple Tarts for Two at King Arthur Flour.

PrintBready or Not: Apple Galettes for TwoThis recipe for Apples Galettes for Two is perfect for a special occasion breakfast or brunch, especially if the dough is prepared a day or two ahead of time!Course Breakfast, DessertKeyword apple, maple, pieAuthor Beth CatoEquipmentfood scaleplastic wrapparchment paperpastry brushIngredientsDough2/3 cup all-purpose flour1/8 teaspoon table salt4 Tablespoons unsalted butter cold1 to 2 Tablespoons ice waterFilling1 medium firm baking apple or two small apples such as Cosmic Crisp, Pink Lady, or Honeycrisp (200g to 220g)1 teaspoon lemon juice divided2 Tablespoons white sugar divided1 Tablespoon all-purpose flour3/4 teaspoon pumpkin spicepinch table saltTopping1 large egg1 Tablespoon half & half or milk or water1 Tablespoon maple sugar or turbinado sugarjarred caramel optionalInstructionsMake the doughStir together the flour and salt. Use a knife to dice up butter. Use a fork and fingers to break the butter down to small pieces, coated in flour.Add 1 Tablespoon of the water and stir in. Add tiny increments, mixing between each addition, just until the dough can form clumps when pressed. Form into a cohesive ball.Place down two long pieces of plastic wrap. Use the food scale to divide dough in half. Compress each lump into a small disk. Encase each in plastic wrap and chill until firm, for at least 30 minutes or as long as a day or two.Make fillingBegin by preparing the apple or apples. Peel, core, and halve. Cut one half into thin slices. Transfer these slices to a bowl and toss with 1/2 teaspoon lemon juice and 1 tablespoon sugar.Reduce the other half of the apple(s) to small pieces by either finely dicing or grating on the large holes of a box grater. Place pieces in bowl. Toss with other 1/2 teaspoon lemon juice and 1 Tablespoon sugar. Stir in the flour, pumpkin spice, and salt.On a lightly-floured piece of parchment, roll each chilled dough disk into a rounds about 6-inches in diameter. Divide the diced/grated apple mixture between the rounds; this will be about 1/4 cup in each. Spread out apple bits to form even layers in the center, leaving a 1-inch ring of bare dough around the edge.Arrange apple slices on top of the grated apple, overlapping in circles.Cut 1-inch slits in dough edge, each about 2-inches apart. Fold flaps in toward center, overlapping them. Press lightly to seal.Use the parchment to move galettes onto a baking sheet. Chill uncovered for 30 minutes to an hour.Start preheating oven at 425.Add toppingCrack egg into small bowl. Lightly beat in half & half, milk, or water. Use a pastry brush to coat the folded-over dough crust on each galette. Sprinkle the maple or turbinado sugar over the crust.Bake the apple tarts for about 20 to 25 minutes. If desired, drizzle caramel over the apple center of each galette. Place back in oven to bake another 5 minutes. Apple slices in center will be fork-tender when the tarts are done.Remove from oven. Let cool for 10 minutes, then serve.OM NOM NOM!

I’ve made many incredible pies. This Dulce de Leche Pie is up there with the very best.

It uses a handmade graham cracker crust and has a caramel-forward pumpkin pie filling. Everything comes together surprisingly fast thanks to a food processor. Some fancy pies can be very fussy–this one is not!

I used frozen and thawed pumpkin puree when I made this. Remember, if you’re using canned pumpkin puree and a recipe doesn’t use the whole can, the leftover will keep beautifully in the freezer!

Modified from the original recipe in Food Network Magazine Oct/Nov 2024, also available online.

PrintBready or Not: Dulce de Leche Pumpkin PieGet ready to make the most incredible pumpkin pie in your life. This pie is sweet, luscious, and perfect in every way. Modified from Food Network Magazine Oct/Nov 2024.Course DessertCuisine AmericanKeyword caramel, pie, pumpkinAuthor Beth CatoEquipmentfood processorpie plateIngredientsCrust1 sleeve cinnamon graham crackers 9 whole crackers3 Tablespoons brown sugar packed1/4 teaspoon ground cinnamon1/4 teaspoon kosher salt6 Tablespoons unsalted butter melted and cooledFilling13.4- ounce can dulce de leche1 cup canned pumpkin puree2 large eggs1/4 cup light brown sugar packed1 teaspoon ground cinnamon1 teaspoon pure vanilla extract or vanilla bean paste1/4 teaspoon kosher saltCool Whip or canned cream for servingInstructionsMake the crustPreheat oven at 375 degrees. Use a food processor to process the graham crackers to fine crumbs; there should be about 1 1/3 cups. Pulse in the brown sugar, cinnamon, and salt. Drizzle in the melted butter and pulse to combine. (Wipe out the food processor–no need for a deep clean yet.)Transfer everything to a 9-inch pie plate. Press crumbs evenly up the sides and along the bottom of the pan.Bake until the crust is set and the edges have just started to brown, 10 to 12 minutes. Let cool slightly.Reduce the oven temperature to 350 degrees.Make the fillingTransfer the dulce de leche to a microwave-safe bowl. Microwave in 20-second intervals, stirring, until softened just enough to stir easily. This will take about 1 minute. Set aside 3 tablespoons dulce de leche for topping.Into the food processor, add the majority of the dulce de leche, pumpkin puree, eggs, brown sugar, cinnamon, vanilla, and salt. Process just until smooth–don’t overdo.Pour into the crust. Place the crust on a baking sheet and bake until the filling is just set with a slight wobble in the very center, 35 to 45 minutes.As the pie finishes up baking, warm the reserved dulce de leche in the microwave until you can drizzle it. As soon as the pie comes out of the oven, drizzle with the dulce de leche.Let cool completely. Serve with Cool Whip or canned cream. Store pie covered in fridge; it keeps for at least 4 days.OM NOM NOM!

Hey, I have a book out today! A House Between Sea and Sky is officially out in the world. Let’s celebrate with a lusciously boozy pie!

This Bourbon-Date Pecan Pie is a pecan pie that has levelled up. It includes no corn syrup. Dates ate as a binding agent and additional sweetener.

The bourbon flavor is the first thing that hits the mouth with a refreshing zing. The sweet, soft dates are next, followed by the crunchy pecans. It is absolute perfection.

Yes, there is some extra work involved with blind-baking the crust and toasting the pecans. This is a pie that tastes like it involved some additional labor, though.

Modified from Bon Appetit November 2024.

PrintBready or Not: Bourbon-Date Pecan PieThis incredible pecan pie uses dates to sweeten and thicken the mix instead of corn syrup. A food processor makes the assembly a breeze. The result is dense, nutty perfection. Modified from Bon Appetit November 2024.Course DessertCuisine AmericanKeyword alcohol, pecans, pieAuthor Beth CatoEquipmentparchment paperpie weightsfood scalefood processorIngredientspie dough chilled, homemade or store-bought, enough for bottom crust2 1/2 cups chopped pecans12 ounces dates pitted if needed, chopped and divided4 large eggs3/4 cup brown sugar packed1/4 cup bourbon4 Tablespoons unsalted butter melted1 3/4 teaspoon kosher salt1 Tablespoon vanilla bean paste or vanilla extract1/4 teaspoon ground cinnamonInstructionsPreparing the crustLet pie dough sit at room temperature for 5 minutes. Lightly flour a work surface. Roll out dough into a 14-inch round. Wrap it around the rolling pin to transfer it to a pie dish. Shape it into pan, cutting back overhang and crimping edges as desired.Set on a rimmed baking sheet and prick bottom and sides all over with fork tines. Freeze for at least 30 minutes or up to 2 hours.Preheat oven with a rack in the lower third of oven. Line the frozen pie crust with parchment paper and filled to brim with pie weights. Bake for 20 to 25 minutes; check part way and cover edges with foil if they brown too quickly. At the end, the edges should look set and dry.Use parchment to lift out the pie weights onto another cookie sheet to cool. Put pie back in oven for another 20 to 25 minutes, monitoring it. If the crust puffs, use a flat metal measuring cup or similar device to press crust down. By the end, the bottom crust should look golden and dry. Let crust cool on baking sheet.Assembling pieReduce oven temperature to 350-degrees.Place pecans on a rimmed baking sheet. Bake for 12 to 16 minutes to roast, stirring halfway through. They should be dark and fragrant.Place 5 ounces dates and 1/2 cup boiling water in food processor. Let sit for 10 minutes. Process until smooth, about a minute. Add eggs, brown sugar, bourbon, butter, kosher salt, vanilla bean paste/extract, and cinnamon. Process until smooth, about a minute.Remove bowl and blade from food processor. Stir in pecans and remaining dates. Scrape the filling into the crust.Bake pie for 45 to 55 minutes, rotating halfway through. If the crust is getting too dark, protect edges with foil. At the end, the filling should no longer look shiny but be dry and set. Cool pie on wire rack and then chill at least 2 hours.Store covered with foil in fridge. Keeps well for days.OM NOM NOM!