cindy_admin | Simple By Cindy

Cream Cheese Pound Cake

Apr. 30
2018

I think I have become obsessed with Bundt pans. Ever since I made my Blue Ribbon Butter Cake, and saw how beautiful it came out in that special Bundt pan, I have been purchasing them whenever I get the chance. Some of them are quite expensive, and I had to use all my willpower not to buy them! I am very happy with the ones I did buy, the cakes look stunning everytime.

Although my baking skills have become more sophisticated, I still tend to look for recipes that have minimal ingredients and are easy and fast to prepare. This one is as simple as it gets. Check it out; only six ingredients! Yet this cake comes out so moist and creamy. Every single bite is luxurious and oh, so satisfying. This is definitely a crowd pleaser. Bring it to a friend’s house for dinner and they will think you spent hours preparing it. This cake takes some time to cook, but it is so worth the wait.

There is no excuse not to make this cake! If you don’t have a pretty Bundt pan, no matter, it will be beautiful and delicious whatever you bake it in. I sprinkled some confectioners’ sugar on it after it was done.

This cake is courtesy of Geniuskitchen.com and will serve 12 people who will be licking their lips with happiness.

Ingredients for Cream Cheese Pound Cake

1 (8 ounces) container of cream cheese
1 1/2 cups butter, softened
3 cups sugar
1 1/2 teaspoons vanilla
6 large eggs
3 cups flour

Preheat oven to 325°F.

Beat butter and cream cheese for about 2 minutes.

Gradually add sugar beating another 5 minutes.

Add eggs, one at a time.

Beat just until yellow disappears.

Add vanilla.

Gradually add flour, mixing on LOW speed until blended.

Grease and flour a 10-inch tube pan or Bundt pan.

Pour mixture into bundt pan.

Bake for 90 minutes or until center comes out clean.

It’s that simple!

Stuffed Red Peppers

Apr. 26
2018

For the past two days, the weather has been absolutely perfect! Finally, maybe Spring is here, but I don’t want to jinx it! I enjoyed the sunny days by taking my dogs for a walk and going for a run on a local trail. When the weather is this superb, I must get myself outside to enjoy it.

I took a break from soaking in the nice weather and tended to some errands. I was at my local supermarket and saw these big, beautiful bell peppers. Their vibrant color made me think of Spring and I started to daydream about how delicious they might be if I stuffed them. I adapted this recipe from one I saw on Vegetariantimes.com. I changed the vegetarian broth to a chicken broth, but feel free to use whichever you would like. I also simplified the way they baked them!

This is a uniquely versatile recipe because you can use any grain you have in your pantry. You don’t have barley? Try substituting couscous, farro, oats, quinoa or rice. You can also add any kind of vegetable. Just dice them and throw them in the mix after you cook the garlic. In my opinion, red bell pepper, zucchini, eggplant or carrots would add another depth of flavor that would be scrumptious.

Don’t be fooled, this dish really cooks up fast, even though it may look like a lot of steps. It is so delicious and makes a bold and beautiful presentation. I had some extra filling, so you could easily stuff four or five peppers with it.

This recipe will serve 3 people who will relish this delicious twist on roasted peppers!

Ingredients for Stuffed Red Peppers

3 large red bell peppers
1 cup toasted barley (I use Manischewitz)
3 cups vegetable or chicken broth
2 tbsp. olive oil
1 large onion, peeled and diced
2 cloves garlic, peeled and chopped
6 ounces baby portabella mushrooms, loosely cut
1/2 cup Parmesan-Reggiano cheese, finely grated and divided
Juice of 1/2 lemon
1 tsp. hot pepper sauce
1/3 cup flat leaf parsley, chopped

Preheat oven to 350°F.

Bring chicken broth to a boil and add barley.

Reduce heat to medium-low.

Cook 2 minutes less than instructions.

Slice tops off of the red peppers.

Remove seeds and inner membranes.

Reserve tops for later use.

Set aside.

Heat olive oil in large skillet over medium-heat until hot.

Add onion and cook until it becomes translucent, about 5 minutes.

Stir in garlic and cook for 1 minute.

Add barley and any remaining cooking liquid.

Stir until grains are incorporated.

Add mushrooms and remaining 1 cup of vegetable broth and cook until mushrooms soften and liquid is absorbed.

Stir in half of the Parmesan cheese, lemon juice, parsley, hot pepper sauce, salt, and pepper.

Remove from heat.

Stand peppers upright and spoon barley mixture into them.

Place peppers in a casserole dish. cover with foil and bake for 30 minutes.

After 30 minutes, remove the foil and continue to cook until heated through, 15 minutes.

Top with remaining Parmesan cheese.

Place pepper tops back on top for full presentation.

It’s that simple!

Roasted Asparagus with Browned Butter and Balsamic Sauce

Apr. 23
2018

My path to becoming the cook I am today has been full of adventures and learning experiences. This journey is never-ending, because there is no such thing as the perfect cook, so I continue to improve by reading and listening closely to the chefs that taught me. Whatever I learn, I incorporate into my everyday cooking. Much like my mentors, I have always been one to appreciate attention to detail when preparing a dish. This recipe calls for that, and although having to peel asparagus seems like an agonizing chore, it really changes the taste and look of it.

You can buy medium-thick or thin asparagus, it does not make a difference. The quality of your peeler does make a difference, so make sure to buy a very good one. When preparing asparagus, you should always lightly peel them to get the woody exterior off. Although some people do not agree with me, I feel very strongly about this. For asparagus to have a clean, delicate flavor, they should be shaved slightly. Peeling asparagus doesn’t just make it look prettier, it makes a greater portion of the stalk more tender and edible.

Now you are ready to prepare this delicious dish. The balsamic compliments the asparagus ever-so-gently, enhancing the sweetness of the asparagus with the savory goodness of the sauce. It takes minutes to prepare, and yet tastes like you spent all day brewing it. This is a healthy, short-on-time “must try”.

This recipe will serve 4-6 people who will be delighted with the delicate asparagus and this divine, luscious sauce.

Ingredients for Roasted Asparagus with Balsamic Sauce

1 bunch asparagus, lightly peeled and trimmed
3 tbsp. olive oil
2 garlic cloves, chopped
2 tbsp. butter
Zest of 1/2 lemon
Juice of 1/2 lemon
3 tbsp. balsamic vinegar
1 tsp. soy sauce
1 tsp. salt
1/2 tsp. freshly ground black pepper

Preheat oven to 400F.

Mix asparagus in a bowl with olive oil, garlic, lemon juice and zest.

Arrange on baking sheet, sprinkle with salt and pepper.

Bake asparagus for 10 minutes, or until you see them become bright green.

Melt the butter in a saucepan over medium-heat.

Continue to cook on low heat until butter begins to turn brown, about 5 minutes.

Turn heat to low and pour in balsamic vinegar and soy sauce.

Cook for 1 minute, and immediately pour over asparagus.

It’s that simple!

Cornmeal Olive Oil Cookies

Apr. 19
2018

I love anything baked with olive oil as the main ingredient because oil-based desserts are always so moist and enticing. From the moment I saw this recipe, I knew I was going to make these cookies over and over again.

Most of us love a good sugar cookie. This recipe takes the sugar cookie to a whole new level. The addition of the olive oil adds a savory taste to these delectable cookies. Like many of my simple recipes, you probably have most of the ingredients you need to make these in your pantry.

I did not have fresh rosemary at that time, so I did not use it. Despite skipping over one ingredient, these sugary treats were still amazing! I must admit however, the fresh rosemary would have given the cookies another depth of flavor, and I wish I was able to experience the complexity.

My favorite part is how the olive oil gives them a rich melt-in-your-mouth texture. These cookies are easy to prepare and you should bump them up to the top of your to-do list. They are perfect to bring over to a friend’s house as a dessert, as they present beautifully. They look bakery-made and taste home-made, as they should. Make sure to whip up two batches of these, because they are going to go fast!

Go ahead and give these a try. I know you will be happy you did.

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This recipe is courtesy of The Perfect Cookie. It will make 24 cookies that your family and friends will quickly devour.

Ingredients for Cornmeal Olive Oil Cookies

1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 tsp. baking powder
1/4 tsp. salt
1/2 cup granulated sugar
1/2 cup olive oil
2 eggs
1 tsp. minced fresh rosemary
1 cup confectioners’ sugar, plus extra as needed

Adjust racks to upper-middle and lower-middle positions.

Preheat oven to 375°F.

Line 2 baking sheets with parchment paper.

Whisk flour, cornmeal, baking powder, and salt together in a bowl.

Whisk granulated sugar and oil together in large bowl or food processor.

Whisk in eggs and rosemary until smooth.

Using a rubber spatula, gently stir in flour mixture until soft dough forms.

Drop 1 tbsp. portions of dough onto prepared sheets, spaced 2 inches apart.

Bake cookies until edges are slightly golden and centers are puffy and split open, about 13 minutes, switching and rotating sheets halfway through the baking.

Let cool on sheets for 5 minutes.

Meanwhile, spread confectioners’ sugar in a shallow dish.

Working with several warm cookies at a time, roll in sugar to coat.

Before serving, dust with extra confectioners’ sugar.

Serve warm or at room temperature.

It’s that simple!

Citrus Rice Salad

Apr. 16
2018

I know that it is technically Spring, but it sure doesn’t feel like it. I am ready to say goodbye to these cold, windy days, and hello to the trees and flowers blooming. Making recipes like this one helps to curve my anticipation, which I really enjoy. Above all else, I love the crisp, yet comforting smell of springtime air.

I am so looking forward to all the beautiful fresh produce in the market, as well as the few I grow on my own. Although we are able to get most produce year-round now, there is something so satisfying about visiting the farmers market on a lovely spring afternoon.

The tart and tang of citrus makes me think of spring and summer. Since I am a lover of all things acidic, I couldn’t pass up making this recipe. The vinaigrette is the star of the recipe. It is packed with so much flavor your taste buds will tingle awaiting each bite. The combination of lemon and orange juice is perfect in every way. It is a delicious addition to the basmati rice, and I couldn’t eat enough of it.

This is definitely a short-on-time recipe. The rice cooks fast, it is easy to prepare and it all comes together quickly. There is no excuse not to whip up a batch of this refreshing dish.

This recipe is courtesy of Giada DeLaurentis and will serve 4-6 people who will be enthralled with this unique way of preparing a classic grain.

Ingredients for Citrus Rice Salad

1/2 cup of almonds
4 cups low-sodium chicken stock
1/2 tsp. kosher salt
2 tbsp. extra-virgin olive oil
2 cups brown basmati rice, rinsed
3/4 cup chopped flat-leaf parsley
1 lemon, zested
1 cup thinly sliced green onions

Ingredients for the Vinaigrette:

1/2 cup extra-virgin olive oil
1/4 cup fresh orange juice
3 tbsp. fresh lemon juice (about 1 lemon)
2 tbsp. soy sauce
1 tbsp. honey
1 1/2 tsp. ground cumin
Kosher salt and freshly ground black pepper

For the Rice Salad:

Preheat oven to 350°F.

Place an oven rack in the center of the oven.

Arrange the almonds in a single layer on a baking sheet.

Bake for 5-6 minutes until lightly golden.