Holidays | Simple By Cindy

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.

Place on a rimmed baking sheet and prick bottom with a fork. Line with parchment, leaving a 2-inch overhang; fill with dried beans.

Bake until beginning to brown around edges, 12 to 15 minutes.

Lift parchment to remove beans.

Bake until bottom is light golden brown, 4 to 5 minutes; cool.

Puree 1 container berries, 2 tablespoons sugar, and 1/2 tablespoon lime juice.

Strain through a fine mesh sieve; discard seeds.

Whisk together mascarpone and 1/2 cup sugar with an electric mixer on medium speed until stiff peaks form.

Fold in blackberry puree.

Toss together mint, remaining 2 containers berries, 2 tablespoons sugar, and 1/2 tablespoon lime juice in a bowl; let sit 5 minutes.

Spread mascarpone mixture in crust.

Top with berries and juices.

Sprinkle with lime zest and mint.

(oops, couldn’t find any mint, it was wonderful anyway)

Serve immediately.

It’s that simple!

Hope you have a wonderful 4th of July!

Red Velvet Sandwich Cookies

Feb. 11
2021

What’s red, white, and absolutely delicious? A red velvet cookie, of course! It is a baked sweet treat that is a cookie twist on an old-fashioned cake.

Stella Parks states that the “cake has its roots in the Victorian era. There was a ‘velvet cake’ with a smooth, soft crumb, as well as a ‘dense and fudgy’ chocolate cake made with egg yolks.” Parks claimed that around 1911, the two recipes converged and a “velvet cocoa cake” was born. Although some people think that it gets its color from the chemical reaction of the cocoa powder and the baking soda, this just is not so. Actually, the red coloring originally came from beets. Nowadays, the reason for the beautiful color is simple–red food coloring! So, is this really just a chocolate cake disguised as a red velvet cake? Not really, because a chocolate cake can be topped with any kind of frosting, but a red velvet cake has to be topped with a yummy cream cheese frosting.

Although this treat was originally made as a cake, the idea of red velvet has made its way into cupcakes, cookies, and even pancakes!

Adams Flavors, Foods, and Ingredients, as manufacturers of red food coloring, among other products, featured home-baking recipes for the cake, which derived its hue from their bottled dyes. It began including recipe cards for red velvet cake in its food-coloring packages sometime between the 1920s and 1950s, and also featured the recipe on tear-off displays inside grocery stores. Though Adams doesn’t have an exact date for its invention, the company says red velvet cake was heavily promoted during the 1940s and 50s and again beginning in the 1980s.

The flavors of this cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Some recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. This leads some people to think that red velvet cake is just a white cake dyed red. If you want to purchase a real red velvet cake, it can be very expensive. This could be because the frosting does typically contain cream cheese, which could make the frosting pricier, or that the name is associated with luxury, thus allowing for a large markup.

Thanks to its beautiful red color, this is a festive favorite for celebrations. The dramatic shade adds a bright burst of color to the table, and biting into its creamy cream cheese icing makes for a sweet treat irresistible. Before the debut of food coloring, though, red velvet cake was likely more rust-colored, not the brilliant bright red we know today. And the velvet portion of its name referred to the light texture of the cake, not the frosting.

According to Sally’s Baking Addiction, “it is dense and soft with a moist and velvety crumb texture. However, the absolute best part about red velvet cake is the cream cheese frosting. Slathered on thick, my cream cheese frosting recipe is delicately sweet and undeniably creamy.”

Usually I choose to make this cookie from scratch, I wanted to save us all time by using a ready-made cake mix, and add a few ingredients that make it taste like it has been made from scratch. I have always been a fan of using cake mixes that, by adding other flavors to it, come out rich, buttery, and moist, so no one will ever guess you “cheated a bit.”

Oh, my how I love this cookie recipe because the red cookies look so enticing with the white cream cheese in the middle, and it is so SO easy. Don’t tell anyone you used a cake mix, and they will think you have been studiously baking all day. The addition of bourbon adds just a hint of sweet and savory. The cream cheese filling is enhanced not with cocoa powder (that is in the cake mix), but with vanilla and coconut. The result is a scrumptious cookie that will make anyone happy on Valentine’s Day. These cookies are a “must try.” Make some extra cookies and send them to your family and friends to make this holiday even more special. They do travel well too!

This recipe are courtesy of Allrecipes and will make 24 cookies for people who will feel the love on Valentine’s day!

Ingredients for Red Velvet Sandwich Cookies:

1 (18.25 ounce) box red velvet cake mix
2 eggs, lightly beaten
½ cup vegetable oil
1 tablespoon bourbon

For the Icing:

1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 teaspoons evaporated milk
1 teaspoon vanilla
½ cup flaked coconut
4 cups confectioners’ sugar
½ cup chopped pecans

Preheat the oven to 375 degrees F.

Mix together cake mix, eggs, oil, and bourbon in a large bowl.

Roll the dough into balls the size of walnuts.

Place 2 inches apart on ungreased baking sheets.

Bake in the preheated oven until the tops start to crack, about 8 minutes.

Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut.

Add the confectioners’ sugar 1 cup at a time, mixing well with each addition.

If consistency is too stiff, add more milk.

Place the chopped pecans in a bowl.

Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge.

Roll the edges of the sandwich cookies in the chopped pecans.

Repeat with the remaining cookies.

You will likely have extra icing after building your sandwich cookies. Lucky you!

It will keep it for up to 2 weeks covered tightly in the refrigerator.

It’s that simple!

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

Herby Buttered Mushrooms with Rice

Dec. 14
2020

Many girls think about their dream wedding and plan for it long before the day. But not me. My goal at the time was to become a speech-language pathologist, and I wasn’t going to get derailed by anything. After college, I went straight to graduate school and vowed to work hard, move up in my profession, and make a name for myself.

After I graduated from graduate school, I went on a well-deserved vacation with a friend of mine. During the time I was away, my cousin, who I was close to growing up, wanted to set me up on a blind date with a classmate of his. My cousin and I hadn’t been in touch for a while, so I was skeptical– he didn’t really know me anymore, right? Well, apparently, he did. The man I was set up with was persistent, calling and speaking with my mom several times. My mother insisted I give him a chance, because he sounded so nice on the phone. Ever the rebel I, I was not about to go out with someone because my mother wanted me to. No way.

My mother was relentless. I finally spoke to him on the phone, and I agreed to go out on a date with him, just to get my mother to stop bothering me. I lived on Long Island, and he lived in New Jersey. I couldn’t understand why he had to come all the way from New Jersey for a date, but whatever, it was his time. But, to his credit, he was determined, and we went out on a Friday night. To my surprise, I actually liked him (although I wouldn’t admit it to my mother) and agreed to that second date the very next day.

All in the blink of an eye, I was suddenly one of those women who saw marriage in my future, although it would have to work around my profession. My mother used to say “you make plans, and God laughs.” She was right again. This lovely fellow was still a student, so we had a long road ahead of us. As you might have guessed, we ended up getting married, after a beautiful celebration.

After 5 years of marriage, we decided it was time for us to have children. This was also not something I had planned, but I was sure everything would work out with my career. I thought I could have it all. As it turns out, we suffered many hardships during our marriage, and my children became my first priority– anybody who’s had a child will know what I mean. I decided to stop working and raise my kids. The rest is history. Even to this day, I am disappointed that I never achieved my professional goals. My advice to all the young women in my life is to keep working if you can, because when your kids are grown and out of the house, you will continue to have something that makes you feel productive.

Though I am disappointed, I do not regret my choices. I find enough things in my life to keep me busy, which includes this blog. While I never achieved my professional goals, raising my kids was an experience I would never trade for anything. Now, I long to be a grandmother someday. Although with my two boys, there are no girlfriends, much less weddings on the horizon. But I have hope. It may happen in the future, but for now, I am content with my loving family.

With family in mind, and the holidays ahead, this is one recipe you need to make. It is a vegetarian dish, and if you like mushrooms, this dish is a “must try” for all of you. The mushrooms are perfectly caramelized, giving this dish a sweet, savory flavor. The butter gives the sauce delicious soft creaminess. The addition of multiple herbs adds a fragrance that will fill your home. The rice and the beans give this dish hearty, healthy full-bodied flavor that is rich enough to make this dish a main course as well. The Manchego cheese topping is wonderful, and compliments this perfectly. If you are a mushroom lover, like me, then this is an ideal dish for you.

This recipe is courtesy of Super Simple, by Tieghan Gerard and will serve 6 people who will love the savory warmth of this filling dish.

Ingredients for Herby Buttered Mushrooms and Wild Rice:

2 tablespoons extra-virgin olive oil
1 pound mixed mushrooms
Kosher salt and freshly ground pepper
6 tablespoons salted butter
2 shallots thinly sliced
1/2 cup fresh basil leaves, roughly chopped
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh sage leaves
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 1/2 cups uncooked wild rice blend
1 (14-ounce) can cannellini beans, drained and rinsed
Juice of 1 Lemon
1/4 cup shaved Manchego cheese

Heat the oil in a large skillet over high heat.

When the oil shimmers, add the mushrooms and season with salt and pepper.

Cook, undisturbed, until softened, about 5 minutes, then stir and continue cooking until the mushrooms are caramelized, 3 to 5 minutes more.

Reduce the heat to medium and add the butter, shallots, half of the basil, plus the thyme and sage.

Cook, stirring occasionally, until the shallots are caramelized and fragrant, about 5 minutes.

Pour in 2 cups of water and the wine and bring to a boil over high-heat.

Stir in the rice, cover, and reduce the heat to low.

Simmer until the rice is cooked and most of the liquid has evaporated, 40 to 55 minutes.

Add up tp 1/2 cup of water more as needed throughout cooking.

Remove the pan from the heat and stir in the beans, lemon juice and the remaining basil.

Divide among six bowls and top with Manchego to serve.

It’s that simple!

Spaghetti Puttanesca with Flaked Tuna

Nov. 12
2020

As it goes closer to Thanksgiving, we realize that the world is not the same place it used to be. Maybe we all need to take a closer look at how we will celebrate this year. The pandemic is still here and celebrations will look very different.

It has been months since many of us have seen our extended family. Some of have not seen elderly parents or other elderly friends. I know my brother and sister-in-law have not seen their daughter or their grandchildren for over a year. While I am grateful I am able to see them, I feel terrible that they have not seen the people who are the closest to them for so long. My brother and Shelley are very close to their grandchildren and are very hands on grandparents. My niece, Leslie and her family live in Connecticut and my brother and Shelley live in Florida. Visiting her parents is not a problem, it’s the length of the quarantine they would have to abide by when they come home. Both her children are in school and can not afford to take the time off from learning (one of their children is in the classroom and not doing remote learning).

I have elderly Aunt’s and Uncle’s that I have not seen since last Thanksgiving. I miss them. Talking on the phone is okay, but I miss having them over for dinner and just being with them.

“Right now, in many areas of the country, COVID-19 rates are starting to surge again,” says Dr. Tina Tan, pediatric infectious disease specialist at the Ann and Robert H. Lurie Children’s Hospital of Chicago and professor of pediatrics at Northwestern University’s Feinberg School of Medicine. Tan fears that the lure of holiday parties as well as more indoor activity because of the colder weather may result in more illnesses.

Now, although wonderful tradition that is celebrated by people all over the country, the CDC has advised that the festival should be curtailed this year. They recommend that you limit the amount of people who come to your home, as well as checking the amount of COVID-19 cases in your community s as well as where attendees are coming from, and whether they will increase the risk of infection and spread among attendees. Family and friends should consider the number and rate of COVID-19 cases in their community and in the community where they plan to celebrate when considering whether to host or attend a holiday celebration. Here are some other recommendations from the CDC:

Where to gather: indoor gatherings generally pose more risk than outdoor gatherings. Indoor gatherings with poor ventilation pose more risk than those with good ventilation, such as those with open windows or doors.

The duration of the gathering: gatherings that last longer pose more risk than shorter gatherings.

The number of people at the gathering: gatherings with more people pose more risk than gatherings with fewer people. CDC does not have a limit or recommend a specific number of attendees for gatherings. The size of a holiday gathering should be determined based on the ability to reduce or limit contact between attendees, the risk of spread between attendees, and state, local, health and safety laws, rules, and regulations.

The locations the attendees will be traveling from: gatherings with attendees who are traveling from different places pose a higher risk than gatherings with attendees who live in the same area. Higher levels of COVID-19 cases and community spread in the gathering location, or where attendees are coming from, increase the risk of infection and spread among attendees.

The travel behaviors of the people coming: gatherings with attendees who are traveling from different places pose a higher risk than gatherings with attendees who live in the same area. Higher levels of COVID-19 cases and community spread in the gathering location, or where attendees are coming from, increase the risk of infection and spread among attendees.

Unfortunately for me, I have guests who fall into all of the warnings of the above to think about. Elderly people should not be traveling on a plane, nor risk themselves being exposed to people who are not following guidelines, i.e., teens and young adults. I usually have about 50 or more people. My home is big enough to accommodate all these people, but it just is not safe to have them all in my home, since I probably don’t have enough windows and ventilation to keep them safe. My main priority is to keep all my guests guarded, and since I can not guarantee all the safety precautions, we have decided to cancel this incredible tradition that my family has observed for over 20 years. I am not even sure what I am doing for the holiday. I am waiting for some people to get back to me, but I have a feeling I will be celebrating at my cousin’s home, just her family and ours.

No matter what your family decides to do this year, this is one dish that you do not have to wait until Thanksgiving to make. It is a very light dish, yet it is packed with flavor. The tomatoes add sweet and tangy freshness. The heat provided by the crushed red pepper flakes is the perfect amount for this dish. The olives, parsley and capers add full-blown savory goodness. The tuna is another tasty addition giving this dish more light but delicious flavor.

This recipe is courtesy of America’s Test Kitchen and will serve 4 to 6 people, safely gathered around a festive table.

Ingredients for Spaghetti Puttanesca with Flaked Tuna:

3 tablespoons extra-virgin olive oil
6 anchovy fillets, rinsed and minced
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
2 (6-ounce) cans tuna packed in eater, drained and flaked
½ cup pitted kalamata olives, chopped
3 tablespoons fresh parsley, chopped
2 tablespoons capers, rinsed
1 pound spaghetti
Salt and pepper

Bring 4 quarts water t0 boil in a large pot.

Meanwhile, heat oil in a large skillet over medium-high heat until just smoking.

Add anchovies garlic, and pepper flakes and cook until fragrant, about 1 minute.

Add tomatoes and cook until slightly thickened, about 8 minutes.

Add tuna, olives, capers and cook, breaking up any large tuna chunks, until heated through, about 2 minutes.

Off heat, stir in parsley.

Cover and keep warm.

Add spaghetti and 1 tablespoon salt to boiling water and cook until al dente.

Reserve 1/2 cup cooking water, drain pasta, and return to pot.

Add sauce and toss to combine, adding reserved pasta water as needed.

Season with salt and pepper.

Serve.

It’s that simple!