breakfast | Simple By Cindy

Ina Garten’s Pecan Squares

Oct. 12
2020

During this crazy health crisis, it is important that we all take care of each other. Giving without the expectation of anything in return will elevate your happiness and sense of caring. It shows that you are thinking of someone, and will help you strengthen the bond that you have with them.

There is a social value to gift-giving as well. For thousands of years, people have engaged in “potlatch”, now an antiquated term, that was a happy ceremony that celebrates engaging in this custom. Many moons ago, the status of a family was dictated not by their wealth, but instead by those who gave away the most. The more lavish the potlatch, the more prestigious the family was.

Whether it is a gift of time, a meal, or a necklace, gift giving is one of the ways one can show a partner that they care. It can strengthen a bond or even signal that a relationship is likely to end. With many branches of social science weighing in, the New York Times wrote that giving gifts is “a surprisingly complex and important part of human interaction and will help define relationships and strengthen bonds with family and friends.” They also note that it is often the giver, rather than the recipient who reaps the most psychological gains from a gift.

This is a cue for all of us to go out of our way and make someone happy. By doing this, the biggest effect may be on ourselves. It reinforces our feelings for them, but also makes us feel effective and caring, and who could want anything more?

If you make this delicious treat, you may want to make another batch and give it to someone you care about. These perfect pecan bars will surely make their day. The heavy cream adds a depth of flavor that ensures these bars are delightfully rich. The honey makes it lip smacking, gooey, and sweet. The orange and lemon zest gives it savory tang, and of course the pecans add a smokey, nutty goodness. They are housed by an elegant crust, making each bite irresistible. These bars are a delightful treat, for dessert, breakfast, or a snack. It is love in every bite.

This recipe is courtesy of Ina Garten, who never, ever disappoints. It will serve 6 to 8 of the luckiest people.

Ingredients for Ina Garten’s Pecan Squares:

For the Crust:

2 1/2 cups Unsalted Butter, room temperature (this is 5 sticks of butter or 1.25 lbs)
3/4 cup Granulated Sugar
3 Eggs, large
3/4 teaspoon Pure Vanilla Extract
4 1/2 cups All-Purpose Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt

For the Filling:

2 cups Unsalted Butter (this is 4 sticks of butter or 1 lb)
1 cup Honey
3 cups Light Brown Sugar, packed
1 teaspoon Grated Lemon Zest
1 teaspoon Grated Orange Zest
1/4 cup Heavy Cream
2 pounds Chopped Pecans

Preheat the oven to 350 degrees F.

Make the Crust:

Beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.

Add the eggs and the vanilla and mix well.

In a separate bowl, sift together the flour, baking powder, and salt.

Mix the dry ingredients into the batter with the mixer on low speed until just combined.

Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside.

(Note: The crust dough will be very sticky. To make it easier to work with, dust your hands and the dough with some flour as you work.)

Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

Make the filling:

Combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.

Cook over low heat until the butter is melted, using a wooden spoon to stir.

Raise the heat and boil for 3 minutes.

Remove from the heat.

Stir in the heavy cream and pecans.

Pour the filling over the crust, trying not to get the filling between the crust and the pan.

Bake for 25 to 30 minutes, until the filling is set.

Remove from the oven and allow to cool.

Wrap in plastic wrap and refrigerate until cold.

Cut into bars and serve.

It’s that simple!

Salted Butter and Chocolate Chunk Shortbread Cookies

Aug. 24
2020

Do you ever get the urge to indulge in a perfect cookie and a tall, cold glass of milk? Yeah, me too. Cookies are just about everyone’s favorite treat. Their size makes it easy to bring them anywhere you go, and their versatility makes them a great option for breakfast, a snack, or desert.

Although everyone’s definition of the “perfect cookie” is different, I challenge anyone to disagree with my assessment.

Shortbread cookies are different because they have an unusually high butter content. According to the Nibble, these cookies may have been made as early as the 12th century, but its invention (or at least, the refinement to its current form) is often attributed to Mary, Queen of Scots in the 16th century. She had a team of French chefs who had the time, labor, and ingredients to perfect the recipes.

Shortbread origins are in Scotland during medieval times. According to EnglishTeaStore.com, Scottish shortbread evolved from medieval biscuit bread, a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a rusk. Eventually, butter was substituted for yeast, and shortbread was born.

The original shortbreads were made with oatmeal; the more elegant white flour came later and lightened the cookie substantially. The addition of rice flour gives shortbread a grainy, crumbly texture, while cornstarch (also called corn flour) gives it a denser texture, although I don’t know of many recipes that call for rice flour for shortbread cookies any more.

There are two possible reasons for the name “shortbread cookie.” Some say it is because of the crumbly texture of the cookie, while others attribute it to the large quantity of shortening or butter.

These cookies are easy to prepare and if you or a loved one have a sweet tooth, you need to add them to your repertoire. The flawless contrast of their chewy inside and crunchy outer layer make them worth every minute of preparation! There is no better way to describe these cookies than Allison Roman does: “less chocolate chip cookie, more brown sugar shortbread with chocolate chunks–they might be just the cookie you are looking for. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than just using salt), the dough has just enough flour to hold together and the right amount of light brown sugar to suggest a chocolate chip cookie. If you find it tragically annoying finding salted butter just for this recipe, you can use unsalted butter and add 3/4 teaspoon kosher salt to the flour.”

This recipe is courtesy of Allison Roman and will make about 20 cookies for cookie lovers of all ages.

Ingredients for Salted Butter and Chocolate Chunk Shortbread Cookies:

1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
½ cup granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
1 large egg, beaten to blend
Demerara sugar (for rolling)
Flaky sea salt

Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.

Using a spatula, scrape down sides of bowl.

With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.

Divide dough in half, then place each half on a large piece of plastic wrap.

Fold plastic over to cover dough and protect your hands from getting all sticky.

Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect.

Each half should form logs that are 2–2¼” in diameter.

Chill until firm, about 2 hours.

Preheat oven to 350°. Line a rimmed baking sheet (two, if you’ve got ’em) with parchment paper.

Brush outside of logs with egg wash.

Roll logs in demerara sugar (this is for those really delicious crispy edges).

Slice each log into ½”-thick rounds.

Arrange on prepared baking sheet about 1″ apart (they won’t spread much).

Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes.

Let cool slightly before eating them all.

Do Ahead: Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.

It’s that simple!

Best Muffin Tin Frittata Recipe

Aug. 3
2020

We all have our everyday routines. I know I have mine, but I do like to shake it up once in a while. Luckily, there’s a new trend– brinner. Breakfast for dinner. The French know that it’s okay to have omelets at all hours, but now it’s hit the US too.

It’s always breakfast time somewhere. For the firefighter or nurse working the graveyard shift, breakfast is at 2 am. For teenagers, breakfast could be at 2 pm. Totally normal, right? To put it simply, people want to eat breakfast when they wake up–whatever time it is. But the new studies show that more people with 9 to 5 jobs are starting to eat breakfast for dinner. Krusteaz, a food company did a survey that found that 91 per cent of people are choosing this new reality. Here are some of the reasons why:

Natalie A. Nevins, DO, a board-certified family physician in Hollywood, California found that “the ingredients in breakfast foods are often less expensive, quicker to prepare, and, most importantly, lower in calories.” Breakfast at dinner options such as omelets and oatmeal are nutritious, cost-effective, and easy to make.

Eggs are cheap. If you eat two eggs at night for a light dinner, you’ll have spent just a dollar or two over the course of six days.

Breakfast food is faster than ordering delivery. You’ll be munching down in 10 minutes or less, while your favorite dinner delivery guy won’t ring your doorbell before thirty minutes.

You will feel more full for longer. By having oatmeal or a protein shake, you will have a nutritious meal and avoid waking up hungry.

But there’s still something else surprising about eating meals out of order, kind of like pajama day at school. Any subtle deviation from the norm that makes you feel like you’re getting away with something, and that’s especially true these days.

Now this is one way of making a frittata that you could eat any time of the day. It is a frittata disguised as a muffin. They could be served hot or cold or even at room temperature. This yummy dish has sausage and cheeses that pair perfectly together. The roasted red peppers are a healthy vegetable, but feel free to add something else if red pepper isn’t for you. The addition of milk gives the frittata a super silky texture. You can eat it any time of the day. It’s perfect!

This dish is courtesy of Delish and will serve 12 people who will totally be on board for breakfast anytime.

Ingredients for Best Muffin Tin Frittatas:

1 lb. Italian sausage, casings removed
10 large eggs
1/4 c. milk
2/3 c. shredded fontina
1/3 c. freshly grated Parmesan
1 tsp. kosher salt
Freshly ground black pepper
1/3 c. chopped roasted red peppers
1/4 c. finely sliced basil

Preheat oven to 375°.

Spray a 12-cup muffin tin with cooking spray and set aside.

Meanwhile, brown sausage in a large skillet over medium heat until golden, breaking up the meat with a wooden spoon.

Drain meat on paper towels.

In a large bowl, whisk eggs, milk, cheeses, salt and pepper.

Divide egg mixture between the muffin tins.

Top each serving with roasted red peppers, sausage, and basil.

Bake until the eggs are set, 12 to 15 minutes.

Let cool slightly before serving.

It’s that simple!

Chocolate Pecan Scones

May. 14
2020

I’m pretty sure it’s spring these days, but with the weather so crazy these days, I don’t even know anymore. Today we had a polar vortex that brought heavy winds, snow and hail. Everyone was shocked. Myself as well. Didn’t anyone tell the folks upstairs that it’s May? I hope they get the news soon, because this is ridiculous. And as I write this I think it is Mother’s Day too, but who knows anymore?

As most of us stay at home, we all look forward to the sunny warm days when we can take a walk, ride a bike, or go for a run. If we must stay away from others, can’t we at least go outside (safely, of course)? I hope someone up there gets the message and soon. We are so much happier with warm sun, than this terrible weather. There is something about those days that truly lifts our spirits.

In the past, I didn’t mind the rainy cold days that kept us indoors. I would use them to cook to my heart’s content. But now, all I do is cook. I never thought I would get tired of it, but that feeling begins to come on every now and again. It is hard to find a variety of things to cook. Fortunately for me, my family enjoys a limited diet. They love everything I cook, and I am grateful for that. So, most of what I prepare goes to other family and friends, and I know it is deeply appreciated.

I have been baking a lot– nothing complicated, but it is enough for me. These are strange times for sure. I hope you all are staying safe, healthy, and cooking to your heart’s content. We are going to get through this and come out stronger.

My family loves scones of any kind, and these scones bake up perfectly. The outside is crisp and the inside fluffy as a cloud. The heavy cream ensures that they are moist and mouthwatering. The chocolate adds additional sweetness and depth of flavor. The pecans give it crunchy goodness. Make these scones now, because Ina never disappoints. Ever.

This recipe is courtesy of Ina Garten and will serve 6 to 8 people who will enjoy this sweet treat as breakfast or an afternoon snack.

Ingredients for Chocolate Pecan Scones:

3 tablespoons plus 4 cups all-purpose flour, divided
1½ cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)
1 cup chopped pecans
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
4 teaspoons kosher salt
¾ pound cold unsalted butter, ½-inch diced
1 cup cold heavy cream
4 extra-large eggs, lightly beaten
1 egg beaten with 2 tablespoons water or cream, for egg wash

Preheat the oven to 400 degrees.

Arrange two racks evenly spaced in the oven.

Line two sheet pans with parchment paper.

In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt.

Add the butter and, with the mixer on low speed, blend until the butter is the size of peas.

Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined.

With the mixer still on low, pour the wet mixture into the dry mixture, and combine just until blended.

(This gets a little messy)

Add the chocolate and pecan mixture and mix just until combined.

(Even more messy, just go with it)

The dough will be very sticky.

Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn’t stick to the board.

Flour your hands and a rolling pin and roll the dough ¾ to 1 inch thick. You should see lumps of butter in the dough.

Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans.

Re-roll the scraps and cut out more scones.

Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked.

Serve warm or at room temperature.

It’s that simple!

Beer Bread

Apr. 16
2020

Since it’s been recommended that everyone stay at home, that is exactly what I’m doing. Some days, I reorganize closets and drawers that I had been meaning to get to for a while, other days I go for a long run to enjoy the spring weather (away from people, of course!).

As you might expect, I mostly cook and bake…..a lot. It’s my thing, and I’m proud of it. Like many folks these days, I recently tried my hand at making bread. I have made pretzel bread before but never white bread. White bread can take a couple of days to make, because you have to let it rise a few times, and each rise takes a few hours. On the other hand, what else are we going to do with all this time?

As with the previous recipe, I am sure you have all the ingredients in your pantry. This is going to make your house smell so wonderful, and your family will love you for making it. It is easy to make, and such a crowd pleaser. Once you finish it, you feel like you have accomplished something. Go on and try it!

The author of this recipe offers some suggestions: “Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a “hard biscuit” as some have described. That’s because they aren’t sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the “correct” way and you will see an amazing difference in the end product.”

He also notes that “this makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.”

This delightful bread recipe was given to me by friend Julia. She was spot on! This bread was so easy to make, yet people will think you have been slaving away all day. The best part is that it is a “no knead” and no need to wait for it to rise bread. The crust is buttery goodness in every bite. The inside is so soft and pillowy–it is like eating a piece of cloud. It tastes incredible, and goes great with jam or other preserves, or even clotted cream. Make this for your friends and family. I am definitely going to make an extra to bring to mine!

This recipe is courtesy of Food.com and will serve 6 to 8 people who will absolutely “knead” it in their lives!

Ingredients for Beer Bread:

3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1⁄4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)

Preheat oven to 375 degrees.

Line a loaf pan with parchment paper with overhangs on each side.