Desserts | Simple By Cindy

Blueberry Lemon Poppy Seed Custard Cake

Aug. 9
2021

As you might expect, most people do not enjoy summer cooking. When the weather gets too hot, standing in front of a stove or grill is an awful chore. But, summer or winter, we still have to eat. During the summer, we often turn to lighter dishes and eating outside on the patio. For some, it has become a nice ritual that we can use to connect to the environment and the seasons.

As the weather warms up, we find ourselves craving summer recipes–the kind that lets you use local produce without spending much time over a hot stove. The summer produce is absolutely worth waiting for. Summer squash, corn, cucumbers, and tomatoes make mouthwatering meals in no time at all.

When the weather is warm, you want to be outside at a pool or the beach, not slaving over a stove that can make you cranky, hot and tired. The beauty of fresh produce is that you can make quick, simple, and delicious dishes. Some of the produce is so insanely good on its own, you don’t have to do much of anything to let the flavors shine. Trust me, just because these dinners are quick and easy doesn’t mean they’re short on flavor. Just take some of your freshest vegetables and mix them with some kosher salt, pepper, oil, and even some lemon zest and juice, and dinner is done. Yes, it can be that quick, which leaves plenty of “me” time to enjoy the long days and beautiful nights.

We tend to eat less too, unless we are at a bountiful barbecue where the smell of the food cooking makes us even hungrier. If you find yourself too full, try to have a small salad to fill you up, and drink lots of water, which makes you feel full and hydrates you at the same time. Try not to overindulge on cookies, ice cream, or junk food too, though don’t feel guilty for indulging in a treat every now and again.

This is a crowd pleaser that is packed with flavor, using some delectable summer fruit. It starts out as a basic cake, but when you add the blueberries, it becomes a special dessert that everyone will love. The yogurt and sour cream ensure a creamy, moist inside. The lemon adds a little tang that beautifully accents the taste of the blueberries. The poppy seeds are the savory here, adding a little crunch and even more delicious taste. The result is a cake with a custard-like consistency that is topped off with delightful, sweet blueberries that make this cake so enjoyable.

This recipe is courtesy of Half-Baked Harvest and will serve 10 people who will leave your barbeque full and happy.

Ingredients for Blueberry Lemon Poppy Seed Custard Cake:

For the dressing:

1/2 cup, plus 2 tablespoons granulated sugar
1 stick (8 tablespoons) salted butter, at room temperature
1 tablespoon lemon zest, use Meyer if you can
1 large egg, at room temperature
1 tablespoon, plus 2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup sour cream or plain Greek yogurt
1 1/2 cups heavy cream
4 large egg yolks

For the Blueberries:

2 cups fresh or frozen blueberries thawed and drained
1 teaspoon granulated sugar
1 teaspoon all-purpose flour
Powdered sugar for dusting

Preheat the oven to 350° F. Line a 9 or 10-inch springform pan with parchment paper, butter the parchment paper.

Make the cake:

In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until light and fluffy, about 2 minutes.

Beat in the egg and 1 tablespoon vanilla until combined.

Add the flour, poppyseeds, baking soda, and salt, and beat to combine.

Beat in the sour cream until just combined.

Spread the batter over the bottom and 1 1/4 inch up sides of the prepared pan, creating a boat for the custard.

Making sure batter on sides is 1/4 inch thick and you have an even layer of batter on the bottom (see above photos).

Make the custard:

Whisk together the egg yolks and 2 tablespoons sugar in a medium bowl until combined.

Place the cream over medium heat and gently warm until steaming.

Remove from the heat and stir in the vanilla.

In a slow stream, whisk about 1/2 cup of the cream into the egg yolks, whisking constantly so they don’t scramble.

Whisk in the remaining cream.

In a bowl, combine the blueberries, sugar, and flour.

Sprinkle 1 1/2 cups of berries over the custard.

It’s going to be jiggly.

Bake for 25 minutes.

Remove from the oven and gently pour over the remaining custard, then sprinkle on the remaining berries.

Bake another 20 – 25 minutes until the sides of the cake are deep golden.

The custard should be pretty jiggly in the center.

If you want a looser custard, bake a total of 45-48 minutes.

Let cool, then release the cake from the mold.

Refrigerate 1-2 hours or until ready to serve. The colder your cake is, the more set your custard will be.

When ready to eat, generously dust the top of the cake with powdered sugar and enjoy!!

Pour 3/4 of custard into the center of the cake, reserving the remaining 1/3 cup.

It’s that simple!

Pear Clafoutis

Jul. 26
2021

We’ve had such terrible summer weather this year. Memorial Day weekend, rain. July Fourth weekend, more rain. When I have plans to go to my beach house, which is usually on the weekends, I check the weather, and all I see is rain. It is so disheartening to me–and I am sure all of you as well. The rain usually brings on cooler weather, and at the beach it is always ten degrees colder than that. Yuck!

I hope by the time you read this, better weather is near and sunny days are upon us.

When you wake up and see the gray sky, it makes you feel gloomy. Everything seems so dark and sad. Outside is wet and soggy, and it just doesn’t make you feel like doing anything. Who wants to walk around in the rain, getting wet? There is shopping to do, I suppose, but how much can you shop? There are games you can play at home, you can go to the movies, go to a museum (if they are open), or go for ice cream (which I seem to be doing much more than I would like). If it is just misty out, you could go for a walk on the beach, but even that is a little bit sad.

I do enjoy days when I can just be at home, watching a movie, a good series on TV, and doing my needlepoint. I started needlepointing when I was a teenager, though I stopped for a while when I had my children (no need to guess why here), and recently picked it up again. I find it very therapeutic. My husband doesn’t understand my obsession with it, but always encourages me on my way and enjoys the finished product. So far, I have completed two large ones with nautical themes that I will frame and put up at my beach house. I have already started my third one, and with all the rain I see in the forecast, I am sure this one will be completed very quickly as well.

Going out to eat is also something we enjoy, whether it is raining or not. The restaurants near my home are excellent, and since my husband and I are foodies, we like to try as many of them as we can. Of course, there is always cooking and writing for my blog, but hey, I need vacation from that too. I miss the sunny days spent on the beach or at my pool. Looking back at my pictures from last year makes me miss those days even more.

I hope we get some better weather soon so that we can finally have another day at the ocean! We have about 3 months of summer left and I want to enjoy them to the max! I hope you all are experiencing some better days in your state. There is a huge storm in my area right now, and while my plants are very happy, I am not.

So, if you can’t be at the beach, maybe making this delicious dessert will cheer you up. Clafoutis are a French dessert, made with fruit. The fruit is baked in a buttered dish and covered with a thick flan-like batter. The clafouti is dusted with powdered sugar and served lukewarm, sometimes with whipped cream on top. It is perfect for using up any summer fruit you have leftover, but pears are a great place to start. The eggs and sugar are blended into a fluffy batter. Then you add the vanilla, lemon zest, and brandy for even more deliciousness. The pears are the star of this dessert, giving it a delectable flavor that makes this dish enticing and beautiful.

The recipe is courtesy of Ina Garten and makes 8 servings of a beautiful dessert that can brighten even the dullest day.

Ingredients for Pear Clafouti:

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1-1⁄2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy, such as Poire William
2 to 3 firm but ripe Bartlett pears
Confectioners’ sugar

Preheat the oven to 375 degrees.

Butter a 10 x 3 x 1-1⁄2 inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes.

On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy.

Set aside for 10 minutes.

Meanwhile, peel, quarter, core, and slice the pears.

Arrange the slices in a single layer, slightly fanned out, in the baking dish.

Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.

Serve warm or at room temperature, sprinkled with confectioners’ sugar.

It’s that simple!

Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs

Jul. 15
2021

One of the best (and worst) things about cooking is the experimentation. You can make a dish a dozen times, and each experience can be totally unique. When you are cooking, sometimes you have to be innovative. What if you do not have one of the specific ingredients, or better yet, you think of something that would make it even more delicious? Many are reluctant to stray from a recipe but you have to ask yourself, “what could be the harm in changing things up a bit?” Now that we have the internet, a substitution is just a click away. Don’t have sour cream? You can use Greek yogurt or cottage cheese. Don’t have basil? You could use oregano or thyme. If you are cooking something, you can just leave it out if you don’t like the ingredient. If you are baking, it would be better to find a substitute.

Here are some substitutes for a few ingredients:

Baking Powder: 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar

Baking soda: (1 teaspoon) 4 teaspoons baking powder or 1 teaspoon potassium bicarbonate and 1/3 teaspoon salt.

Brown sugar: (1 teaspoon) 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup or 1 cup white sugar or 1 1/4 cups confectioners’ sugar (use 1 teaspoon for recipe)

Buttermilk: (1 cup) 1 cup yogurt or 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup

Cocoa: (1/4 cup) 1 (1-ounce) square unsweetened chocolate

Heavy cream (1 cup) 1 cup evaporated milk or 3/4 cup milk plus 1/3 cup butter

Evaporated milk (1 cup) 1 cup light cream

Green onion (1/2 cup) 1/2 cup chopped onion or 1/2 cup chopped leek or 1/2 cup chopped shallots

Mayonnaise (1 cup) 1 cup sour cream or 1 cup plain yogurt

Yogurt (1 cup) 1 cup sour cream or 1 cup buttermilk or 1 cup sour milk

While we can plan carefully, missing ingredients happens to the best of us. It is definitely annoying, but it doesn’t have to ruin your preparation at all, and you don’t have to run to the store again. Most of the rules are not set in stone and you can easily change it up. Don’t get upset. You might panic at the thought of straying from the written word, fearing the dish will fail, but in most cases, that won’t happen.

Cooking should be a fun and creative activity, not a chore, so change it up, don’t be afraid to make mistakes, and follow your instincts. You never know, you just might make something you love and add it to your repertoire. Then, it will be an original recipe you can pass on to your family and friends. Most importantly it will be all your own.

This dish does need any changing at all. The pasta is complemented by the savory garlic and white wine. The red pepper flakes give this dish a bit of heat. The breadcrumbs and pistachios add nice flavor and texture. The asparagus adds sweetness and the lemon gives it a little tang. It is then tossed with creamy ricotta cheese and topped off with Parmesan. This delicious side is perfect for a dinner with family or friends.

This recipe is courtesy of Half Baked Harvest makes a beautiful dinner for six.

Ingredients for Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs:

3 tablespoons extra virgin olive oil
1 cup Panko Breadcrumbs
2 tablespoon roasted pistachios, chopped (optional)
1/2-1 teaspoon red pepper flakes
1-pound short cut pasta
Kosher salt and freshly ground black pepper
2 tablespoons cold salted butter
3-4 lemon slices, chopped, and seeds removed1 cup fresh basil, chopped
1 bunch asparagus, chopped
2 cloves garlic, minced or grated
1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
8 ounces ricotta cheese – whipped, if desired
1/3 cup grated parmesan cheese

Heat a large skillet over medium heat.

Add the 2 tablespoons olive oil, the breadcrumbs, and crushed red pepper flakes.

Cook, stirring occasionally until the breadcrumbs are toasted all over, about 4 minutes.

Stir in the pistachios.

Remove from the skillet.

Season with salt.

Bring a large pot of salted water to a boil.

Boil the pasta to al dente, according to package directions.

Reserve 1/2 cup pasta cooking water.

Drain.

Meanwhile, set your skillet over medium-high heat.

Add 1 tablespoon butter and the lemon.

Cook until the lemon is caramelized, 2 minutes.

Remove the lemon from the skillet and toss with the basil in a small bowl.

To the skillet, add 1 tablespoon olive oil, 1 tablespoon butter, and the asparagus.

Season with salt and pepper.

Cook until the asparagus is tender, 5 minutes.

Add the garlic and a pinch of chili flakes, cook 2-3 minutes until fragrant.

Add the wine, then the pasta, ricotta, parmesan, and 1/2 of the lemon/basil.

If needed, thin the sauce with the reserved pasta cooking water.

Remove from the heat and serve immediately topped with breadcrumbs and additional basil.

It’s that simple!

Rugelach

Jul. 12
2021

Finally, it seems like we are ready to get back together with family and friends. That, of course, means cooking. Some would argue that summertime is the worst for cooks–the sun stays out longer, giving us more time to get all our preparations done, but the heat and humidity make it difficult .

Between all the summer fun and the heat it can be difficult for us to get motivated to be in the kitchen. Even if you choose to make your meals on the grill with friends, it can still feel like a chore. We can of course order in take-out, but that tends to be pricey. As much as I love cooking, I find that I love staying cool even more, and that means leaving the oven off.

If you are looking to keep it chill while cooking during the warmer weather, here are a few tips that may help you:

Use your oven early in the morning, or in the evening. If you are baking or roasting, the temperature outside will be a little cooler, making it easier to withstand the heat. You will sweat a little less , and that makes for a better experience.

Forget the oven or grill. Time to take out your instant pot or use your toaster oven. Try using your toaster oven even more in the summertime since it can do pretty much everything a full-sized oven can do and won’t even raise the temperature of your kitchen. An instant pot or slow cooker can help make things like potluck-friendly pulled pork and juicy summer fruit sauce a reality without ever having to turn on the oven.

Try to make things in bulk. You might have to use the oven to make a meal, but at least you’ll only have to do it once. You can even use the microwave to reheat most meals– just be sure to take the fork off the plate first!

Try no cook dinners. Meals like salads and cold soups (gazpacho) are easy to make even on the hottest days of the season.

Keep lots of cold snacks like veggies and fruits close at hand to help you keep cool. Chilled cucumber slices, chunks of watermelon, or a cold drink with plenty of ice will help you chill out when the temperature starts to rise.

Close the blinds and set some fans up in the kitchen. You’ll be surprised at how quickly you can drop the room temperature by 10 degrees or more by closing the window shades and draperies.

This dessert does need the oven, but the prep time is short enough that you can prepare the dough at night, then bake first thing in the morning. The cream cheese and sour cream makes the crust so moist and full of flavor. The sugar adds sweetness and the pecans give the small treats a nice texture and flavor. The savory here is the cinnamon which gives it a warm, spicy goodness.

This recipe is courtesy of Sally’s Baking Addiction and will make 24 rugelach for people who want a sweet treat on a hot day.

Ingredients for Rugelach:

For the Dough:

2 cups all-purpose flour, spooned and leveled
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed (16 tablespoons)
3/4 cup (6 ounces) block cream cheese, cold and cubed
1/3 cup sour cream, cold

For the Filling:

1/2 cup packed light or dark brown sugar
1 cup chopped walnuts or pecans
1/2 cup raisins (or dried cranberries for some color!)
1 tablespoon ground cinnamon
Water for brushing dough
Optional for topping: confectioners’ sugar

Make the Dough:

Place the flour and salt in the bowl of a food processor.

Pulse a couple times to blend.

Add the butter, cream cheese, and sour cream.

Pulse until crumbly; this will take 30 seconds or so.

Pulse until there are pea-sized crumbs throughout.

Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day.

Or freeze for up to 3 months and thaw overnight in the refrigerator before using.

Make the Filling:

Pulse the brown sugar, walnuts, raisins, and cinnamon in the food processor until very finely chopped and well combined.

The filling will feel a little moist.

You’ll have a little over 2 cups total.

Line 3 large rimmed baking sheets with parchment paper or silicone baking mats.

Set aside.

Remove the dough from the refrigerator.

Working with one disc of dough at a time and on a lightly floured work surface, roll into a 10-inch circle (roughly 1/4 inch thick, give or take) and brush it lightly with water.

Spread about 1/3 of the filling on top.

Gently press the filling down into the dough so it’s compact.

Using a pizza cutter or sharp knife, cut the dough into 8 equal wedges.

If you’re cutting on a silicone mat, be careful not to cut the mat.

Roll each wedge up, beginning with the wide end and ending with the narrow end.

Place the rolls point-side down onto the baking sheets, 8 on each.

Repeat with the remaining two discs of dough.

Preheat the oven to 350°F.

Bake the rugelach for 25 – 30 minutes, or until golden brown.

As the rugelach bake, the butter will lightly fry their bottoms, giving them a super crunchy crust.

Remove from the oven and allow to cool for 10 minutes.

Dust with confectioners’ sugar and serve warm or at room temperature.

Cover leftovers and store tightly at room temperature for up to 5 days.

It’s that simple!

Blackberry Tart

Jul. 1
2021

It’s easy to see why the 4th of July is the most celebrated holiday of the summer. There is plenty of food and drinks, and best of all, fireworks! There are so many things to do, that you’re pretty much guaranteed to have a good time. One of the best things is that it is a long weekend, which gives you some time to get away and explore other places. You can book a small trip, catch a plane to see a friend or family in another city, go to the beach or just do a staycation (my husband’s favorite).

For me, it is both the beginning of summer and the end. I love the holiday, but I also know that now that the 4th is here, the summer flies by, and the next thing you know, you are celebrating Labor Day, wondering where the time went. And, as you get older, the time seems to speed by even faster and summer becomes just a memory that we hold close in the depths of winter.

If you enjoy staying at home and having a barbecue, there are so many menu possibilities. It is almost as much of a food holiday as Thanksgiving! What would the 4th of July be without hamburgers, hot dogs, grilled chicken, steak, potato salad, or corn on the cob? Add on some bruschetta, guacamole, tomato and mozzarella, chips, salsa, and a nice cold pasta salad, and you have a perfect holiday.

Maybe your town has a parade you can watch. It is always fun to go and share the celebration with your neighbors. Floats, music, dancing, and candy make a parade festive and fun.

More than anything, fireworks make this holiday so memorable. Independence Day is not complete without red, white and blue explosions in the sky. Fireworks were first set off in Philadelphia, Pennsylvania on July 4th, 1777. Since then this tradition has become a staple in our country and the day is not complete without the sounds and sights of the beautiful explosions. If you do not get a chance to go see them in person, you can always watch them on TV.

If you are planning to host family and friends, this dessert is the perfect end to any wonderful celebration. It is so simple to prepare, yet it is packed with scrumptious fruit, making a beautiful addition to any meal. The Mascarpone cheese is mixed with sweet, fresh blackberries and sugar, giving this treat delicious flavor. It is housed in a delicate pie crust that is baked to a deep golden brown and is the perfect base for the delicate berries. This is a delightful dessert to bring to any 4th of July celebration.

This recipe is courtesy of Country Living and will serve a gathering of 10 to 12 people, ready to enjoy a lovely holiday meal.

Ingredients for Blackberry Tart:

2 refrigerated rolled pie crusts
3 (6-ounce) containers blackberries, divided
3/4 cup confectioners’ sugar, divided
3 tablespoons lime juice, divided, plus zest for garnish
1 lb. mascarpone, at room temperature
1 1/2 tablespoon chopped fresh mint, plus more for garnish

Preheat oven to 425°F.

Fit pie crusts in the bottom and up sides of an 8- by 11-inch tart pan with removable bottom; trim excess.