breakfast | Simple By Cindy

Italian Ricotta Cookies

Dec. 21
2020

October, November, and December are my favorite months. They bring in the holidays like Halloween, Thanksgiving and Christmas. For many people, Christmas is their favorite holiday of the year. I love Christmas too. There is a strong sense of community, both in smaller family units, and in towns and cities. People are just happy, nice and it seems to be the one holiday of the year when people come together. Though not everyone celebrates Christmas in a religious manner, everyone has a feeling that Christmas time is one of happiness and gratitude for those around you.

For some, Christmas is like an escape from reality. It is a day where you can be with the people you love and enjoy their company. It’s a chance to celebrate the small things in life, such as putting up lights with grandparents, decorating cookies with a sibling, or wearing pajamas all day. Traditional Christmas meanings going to mass, having a tree, and singing Christmas songs in praise of the baby Jesus. Parts of traditional Christmas still do exist for those who want them, but Christmas in America at large has definitely evolved. COVID-19 has really changed the way we celebrate this year. For most of us, the holiday will be small, with just a few family members present, though I expect many will come together online to wish each other well.

For many, this holiday is not always a happy one. Some of us have bad memories of Christmas, or no family to celebrate with. It can be a time of nostalgia, sadness, and loneliness. If you know someone who will be alone, try to cheer them up with a box of cookies, a nice dinner, or even just a phone call to let them know you care. Even a small gift would be deeply appreciated, I’m sure.

I personally love to hear Christmas music, watch Christmas movies, and drive around to look at the beautiful displays of lights everywhere. Many workplaces and groups of friends have a Secret Santa or white elephant swap, and bring in all sorts of food like cakes and cookies.

For at least one day, we can escape from all our worries, put them away for a time, and just be in the moment. No worries on Christmas, it is simply not allowed.

If you are planning to bake some cookies, then this is one recipe you just have to try. The cookies rise beautifully to these round puffs of delicious flavor in every bite. The ricotta cheese is the star of these cookies, making sure they are fluffy, light, and moist with zesty cheese flavor. There are savory hints of lemon and vanilla that combine beautifully with the ricotta. They are then topped with a lemon icing that makes these cookies even more delightful and beautiful. I decided to really dress them up to bring in little Christmas cheer. These cookies are a crowd-pleaser for sure. Make some extra and bring them to the office or a friend who would so deeply appreciate it. Your family is going to love these cookies. Make them now!

This recipe is courtesy of NYT cooking and will make 24 festive cookies for people you love. Merry Christmas!

Ingredients for Italian Ricotta Christmas Cookies:

For the Cookies:

1 3/4 cups sugar
1 cup butter, softened
1-pound ricotta cheese
1 teaspoon lemon zest
1 tablespoon pure vanilla extract
2 large eggs
3 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt

For the Glaze:

1 1/2 cup powdered sugar
1-2 tablespoons limoncello or fresh lemon juice
1-2 tablespoons milk

Make the Cookies:

Mix at low speed sugar, lemon zest, and butter until blended.

Increase speed to high; beat until light and fluffy.

At medium speed, beat in ricotta, vanilla, and eggs until well combined.

Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.

Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet. I just used parchment paper.

Bake at 350 degrees for about 12-15 minutes or until cookies are very lightly golden (cookies will be soft).

Remove cookies to wire rack to cool.

Make the Glaze:

In small bowl, stir powdered sugar, milk and limoncello until smooth.

Either dip cooled cookies into frosting and smooth with a knife, or just use the knife to spread icing on the cookies.

Finish with toping of choice; sprinkles, shaved chocolate, nuts or any flavoring.

It’s that simple!

Wishing you all a very Merry Christmas

Cinnamon Spice Cake

Dec. 17
2020

Well, just when I thought I was safe, I came down with COVID. (UGH, gross, I know). I was feeling pretty bad for over a week, and I was sure I had it, but I took four rapid tests that all came back negative. Intuitively, I isolated myself from my family and went for a fifth test, and sure enough, it came back positive. Even though I suspected it, it is always a shock when you confirm it. Let that be a lesson: a negative test doesn’t mean you’re covid free.

In talking to my friends and relatives, I found that people have had very different symptoms. Since my symptoms didn’t match exactly what other people have reported, I thought maybe it was just the flu. No such luck. Boy, was I sick. Among other symptoms, the overall fatigue and weakness was the worst. Just getting out of bed and walking to my closet seemed like an insurmountable task. These symptoms lasted the longest, as well as a constant headache. It has been years since I even had a cold, so, needless to say, I was miserable.

I couldn’t write and I couldn’t cook, so I thought I might have to put the blog on hold. Thank goodness, I am always somewhat ahead of myself for my blog, so I had some recipes that were written and ready to go.

The one thing I was happy about was that it was so cold outside, and I didn’t have to go anywhere. I cannot remember a time when I had no appointments on my calendar. As I got better, I was able to watch TV, but even that became ridiculous and boring. I had run out of shows, so I started watching the Best British Baking Show. Don’t ask me why, curiosity I guess. I heard the food in England is horrible, though I have never been there myself. As I watched the show, I just could not believe some of the desserts they love in England. They sounded terrible, and even when they were baked, none of them looked good enough to taste. I just kept watching, as my inquiring mind got the best of me. I was hoping to learn something, but the desserts just did not seem appetizing to me at all. I kept watching because I was so amused by the people they chose to participate in the bake off and the methods they used to complete the task.

If you are desperate, like I was, to fill your boredom with something ridiculously stupid, give it a chance. If anything, you will be amused and entertained for a couple of episodes.

As I felt better, I was in desperate need of some comfort food. What can be better than a warm Cinnamon Spice Cake? The milk and applesauce ensures that this cake is moist and fluffy. It is filled with an array of savory spices, cinnamon, nutmeg, vanilla and orange zest. Just thinking about it makes you want to bake it right away. It is topped with cinnamon sugar that makes this cake just the comfort food you need. Trust me, I would know. This cake makes the house smell like cider donuts, and seems like just the right treat to have around while trimming a tree, lighting a menorah, or watching the snow fall outside.

From Odette: “This recipe calls for spelt flour but you can use all-purpose flour, whole wheat, spelt or a combination of all three. (The spelt adds a lovely warmth that all-purpose can’t, and whole wheat can be a little full on by itself.) The cake is not overly spiced and keeps for days; in fact, I think it’s better on the second day when the flavors have had time to rest. It is deserving of a pair of slippers, a cardigan, and a cup of tea. Makes one 13-by-9-inch rectangular cake, that is perfect for Christmas or any night”.

This recipe is courtesy of Simple Cake, by Odette Williams and makes 8 to 12 servings that go perfectly with a good book and a warm fireplace.

Ingredients for Cinnamon Spice Cake:

For the Cake:

2 1⁄4 cups organic whole-grain spelt flour (or all-purpose flour; see note above)
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
3 eggs, at room temperature
1⁄2 cup (120ml) mild-flavored extra-virgin olive oil
1 teaspoon vanilla extract
1 cup unsweetened applesauce
1⁄4 cup honey
1⁄2 cup whole milk
1 tablespoon finely grated orange zest
1 cup light brown sugar, lightly packed

For the Cinnamon Sugar Topping:

1/3 cup cane sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Make the Cake:

Preheat the oven to 350°F. Grease a 13 by 9-inch rectangular pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I’ll let you just grease, line the bottom of the pan, and lightly flour the sides if you’re feeling lazy.)

Place a large sifter or a sieve in a large mixing bowl.

Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg and sift.

In another large bowl, whisk the eggs, oil, vanilla, applesauce, honey, milk, zest and brown sugar until smooth.

Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.

Pour the batter into the prepared pan and smooth the top.

Bake in the center of the oven for 28 to 30 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.

Remove the cake from the oven and let it stand for 10 minutes.

Run a butter knife around the cake to gently release.

Invert the cake, peel off the parchment paper, and cool on a wire rack.

Make the topping:

Mix the sugar, milk and cinnamon in a small bowl.

With a large, sharp knife, cut the cake into cubes.

Brush or spoon the melted butter on top of each cake square.

Let it soak into the cake a little before sprinkling on the cinnamon-sugar mix. (If the cake is still warm, the sugar will dissolve.)

It’s that simple!

Happy Snow Day!

Lemon-Thyme Mini Loaves

Dec. 3
2020

I recently overheard my son tell my Aunt that although I do not believe so, he thinks I am a great baker. He told her that since I started my blog, my baking has improved far beyond what he thought it would. Just being recognized made me feel accomplished and proud.

That same Aunt always says that if you love to do something enough, you will become good at it. It is not a secret that you must have a passion for anything you wish to succeed in. I often admire a good photographer’s pictures because you can see the passion in them, and marvel at people’s artistic creativity, like painters and sculptors. Even a decorator has a picture in their mind, and they are able to flawlessly bring their vision to life.

I believe perseverance has to work in tandem with passion. If you do something long enough, regardless of how many times you fail, you become more skilled at it. The experimenting I do for this blog has left me with better baking skills, for sure. I still wouldn’t call myself a good baker, but rather a more of a skilled baker. Still, hearing my son tell my Aunt that he thought I was a good baker definitely made me feel good. He scored a lot of brownie points (no pun intended) for that, and I have begun baking for him a lot more now that I know how much he appreciates it.

For starters, I made him these cakes, which are so moist and delicious. I love that they are made in mini cake pans! As wonderful as they taste, it makes them so visually appealing as well. The original recipe called for rosemary, but Dorrie suggested switching the rosemary out for thyme or lavender. Since I am not a fan of rosemary, I chose the thyme. The herb contrasts the vanilla extract, adding a savory surprise you normally don’t taste in a cake.The yogurt ensures that these cakes are totally moist and delicious. The lemon zest and orange marmalade provide the yummiest citrus tang imaginable.

This recipe is courtesy of Dorie Greenspan and will serve 12 people who will taste the passion of their baker in every bite.

Ingredients for Lemon-Thyme Mini Loaves

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon finely minced thyme
Grated zest of 1 lemon
1/2 cup plain yogurt, preferably Greek
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup olive oil
1/2 cup lemon or orange marmalade, for the glaze
1 teaspoon water, for the glaze

Center a rack in the oven; preheat oven to 350°F.

Generously butter three 5×3-inch mini loaf pans (or use baker’s spray) and place them on a baking sheet.

Whisk together the flour, baking soda, and salt.

In a medium bowl, rub together the sugar, thyme, and zest until the sugar is moist and aromatic.

Add the yogurt, eggs, and vanilla; whisk vigorously until the mixture is very well blended.

Still whisking, but less vigorously, add the dry ingredients.

Switch to a large spatula and fold in the oil.

You will have a thick smooth batter with a slight sheen.

Turn the batter into the prepared pans and smooth the tops.

Bake for 32 to 35 minutes or until the cakes begin to come away from the sides of the pans.

They should be golden brown and a tester inserted into the centers will come out clean.

Transfer the cakes to a rack; cool for 5 minutes, then run a table knife between the cakes and the sides of the pan.

Unmold onto racks; cool to room temperature, right sides up.

To make the glaze:

In a small saucepan or microwave-safe bowl, combine the marmalade and the water and heat until the marmalade is hot and liquefied.

Using a pastry brush, gently brush the glaze over the cakes.

Let stand at room temperature to allow the glaze to set.

Wrapped well, the cakes will keep at room temperature for about 3 days.

Because of the glaze, they are not great candidates for freezing.

It’s that simple!

Skillet Apple Crisp

Nov. 9
2020

My mother was one of eight kids. When she was born, there was no name on her birth certificate, just “girl” Abend. It seems things were so different these days. I can’t even imagine a baby being born without a name on the birth certificate. Nowadays, married adults not only find out the sex of a child before it is born, they hold reveal parties and plan accordingly.

Even if I was giving birth now, I would not like to find out the sex of the baby before it is born. I had the chance to, with both of my kids, but I chose not to. I liked the element of surprise. When I had my first son, I desperately wanted a girl the second time. By accident, the doctor revealed the sex to my husband. When my husband told me I was having another boy, I was disappointed for a split second, but this feeling did not last long, and now I can’t imagine my family any other way.

My husband had two sisters, though he fiercely wanted a brother. I have a brother who is much older (eleven years), as well as a sister, who is five years older. By the time I was six, my brother was in college so I did not see him much. Now that we are in the same stage of life, my brother and I are very close. Because I had grown up with my sister, I assumed I would have a daughter. It never dawned on me that I wouldn’t. I knew what girls liked, but boys? I was in the dark about what their needs were.

Fortunately, because I had my first son, I was a quick learner and loved every minute of raising the second boy. My husband was secretly thrilled that my older son would have a brother. I, too, was happy, and hoped they would grow up to be close. So, while I may have accidentally found out I was having a second son, I quickly understood what a blessing it was. Finding out would not have made any difference in how I raised him. Every child is different, and I loved raising my boys (err…men). Once they put that child in your arms, it is pure love, no matter what the sex.

Though my boys may be very different, they both love desserts with apples. So, when the Fall comes, I really enjoy going apple picking and finding apple desserts to serve them. This one is really special because it is so very close to actually having a caramel apple, (OMG – my mouth is watering just thinking about it). This cake screams fall in every bite. The apples are dressed with savory goodies, like cardamom, cloves, and cinnamon. It is topped with oats, (my favorite!) and brown sugar, and is just the right amount of sweet. The pecans add a nice crunchy texture. It is then topped with more caramel sauce, which is heavenly, because let’s face it, you just can’t have too much caramel on anything.

This recipe is courtesy of New York Times Cooking and makes 8 to 10 servings of the most sweet and delicious fall dessert you will ever taste.

Ingredients for Skillet Caramel Apple Crisp:

FOR THE CARAMEL SAUCE:

2 cups granulated sugar
¾ cup unsalted butter (1 1/2 sticks), diced
1 cup heavy cream
1 teaspoon vanilla bean paste or extract
1 teaspoon kosher salt

FOR THE FILLING:

3 pounds tart, firm apples such as Mutsu, Jonathan or Honeycrisp, (about 6 medium apples)
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
⅛ teaspoon ground cloves
Pinch of kosher salt

FOR THE TOPPING:

1 cup all-purpose flour
1 cup old-fashioned oats
⅓ cup chopped pecans (optional)
⅓ cup light brown sugar
½ teaspoon kosher salt
½ cup/115 grams unsalted butter (1 stick), softened

Make the caramel sauce:

Add the granulated sugar and 1/4 cup water to a 3-quart saucepan and stir to combine.

Add the butter and set it over medium-high heat, but do not stir.

Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4 to 5 minutes.

After the mixture has begun to brown at the edges, use a heatproof spatula to carefully stir it occasionally until it is deep golden brown and beginning to smoke just slightly, about 4 to 5 minutes.

Do not walk away from the pan during this process as the caramel will go from perfectly golden to burned in moments.

When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream.

The mixture will expand and sputter before turning into a smooth sauce.

Add the vanilla and salt.

If the caramel is at all lumpy, return the pan to the stove on low heat and whisk until smooth.

You should have about 2 cups.

Carefully pour the caramel into a heat-safe container to cool.

Prepare the filling:

Heat your oven to 350 degrees and set a rack in the center.

Peel, core and slice the apples into 1/2-inch slices, removing any bruised bits if necessary.

Combine the sliced apples, lemon juice, spices and salt in a large bowl, and stir to combine.

Drizzle 1/2 cup caramel sauce over the top and stir again.

Scrape the apples and all of their juices into a 9- or 10-inch oven-safe skillet.

Make the topping:

In the same bowl, combine the flour, oats, pecans, sugar and salt.

Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form.

Pour the crumb topping evenly over the apples.

Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes.

Serve warm with more warm caramel sauce and ice cream.

Store any remaining sauce in an airtight container in the refrigerator for about a week.

It can be rewarmed for later use in a saucepan over low heat.

It’s that simple!

Lime Tres Leche Cake

Nov. 2
2020

Strange as it may sound, I really love to do laundry. Over the years, I have developed my own mixture of cleaning aids to make my laundry clean and smell good too, making the chore much better than it would usually be. Here are my tips and tricks, developed from many years of trial and error..

Should you wash new clothes before you wear them? The answer is absolutely yes. There are dyes in new clothes that are not fully absorbed and the dye can get onto your skin, potentially causing an uncomfortable rash. Washing your clothes before you wear them can eliminate this problem by loosening the dye and allowing it to wash out of the fibers.

Washing also eliminates any potential bacteria and insects that can linger on clothes. Folks who may have tried on the garment in the store could leave the item teeming with bacteria and lice. Wash the clothing in soapy hot water to get rid of these pesky creatures.

If your towel fibers are rough and are not absorbing, place them in the washing machine with a cup of vinegar, (no detergent) and put them through a wash cycle. The vinegar helps to set the colors and removes excess detergent that is lingering in the towels, which will make the towels softer. After washing with vinegar, run them through the wash again with baking soda and hot water, and again, no detergent.

Vinegar also works well for a shirt or pants that are very rough and hard to the touch. Soak the shirt or jeans in your sink with just vinegar in it overnight. Then use the vinegar again in the laundry (as above, no detergent) and I promise you will have clothes that are soft and easy to wear.

Every load I do, I put 1/2 cup to 1 cup of vinegar and a small amount of baking soda in with the clothing. Your clothes will not smell of vinegar, I promise. The vinegar gets absorbed in the water and there will be no lingering smell. I use it on sheets and bed blankets as well. If you have animals, this method also reduces any smell that they may leave on your sheets– imagine that!

Those of you with teenage boys might find this helpful: If your towels are still really smelly, just repeat this process and soon you will have fresh smelling towels that smell and feel like new.

Always, always, hang your clothes to dry on a laundry rack. I know this is an extra step, but it really is important. It will make your clothes last longer, and they will feel and smell so good. It will also eliminate any shrinkage. After they are dry, place them in the dryer for 10 to 15 minutes. I use some lavender oil that I place on a towel and put in in the dryer. This leaves a nice scent on our all our clothes.

After you get done doing all this laundry, I highly suggest finding some time to make this incredible cake. The buttermilk and eggs ensure a moist, mouthwatering cake. The milk drench also makes this cake luscious. The heavy cream and the sweetened condensed milk assure a creamy consistency that makes this dessert filled with delicious taste. The icing is the perfect topping for this cake. The cream cheese, combined with the heavy cream, whips up a delightful frosting. The lime adds a nice tang and the vanilla is savory goodness.

This recipe is courtesy of 425 magazine and will serve 12 people who will love this decadent, luscious treat after finishing the laundry for the day.

Ingredients for Lime Tres Leches Cake:

1/2 cup, plus 2 tablespoons soft butter
1 cup granulated sugar
Zest of 1 lime
1 teaspoon vanilla
1/2 teaspoon kosher salt
5 large eggs, or 4 extra-large eggs
1 3/4 cup flour, scooped and leveled
2 teaspoons baking powder
1/4 cup buttermilk