Snacks | Simple By Cindy

Apple Cinnamon Bread

Oct. 18
2018

Today was the first day it was actually cold out, and it’s looking like it will be this way all week. I woke up surprised. I actually had a sweater on today, but a lot of people were walking around in tee shirts. I couldn’t believe it. They are not ready to let go of the summer, that’s for sure!

As I have said, I love the fall. I enjoy the cool mornings, the warmth when the sun shines in the day and the windy nights. Although the leaves are falling and the days are getting shorter, the trees have not really changed color and I am especially looking forward to that. I do have to admit that I am not a fan of the acorns falling on my car.

This is a busy time for me as I have already begun working on my Thanksgiving festivities. I am excited to say that we recently began a new tradition for the holiday! Each year a family is assigned to pick a charity that has meaning to them and every person is asked to contribute to the charity. I base the colors I use to decorate my home on the charities logo. I can’t say what it is yet, because every year I like to surprise everyone. The charity that is picked has a special meaning to that part of the family, and when they share the story behind it, it becomes meaningful to all of us. One year we gave to The American Heart Foundation. The bartender that we hired for the evening donated his entire tip because his grandmother had stents put in a few weeks earlier. How nice was that? People feel good about giving, so our Thanksgivings have become even more sentimental.

This apple cinnamon bread is a perfect dessert for fall, and is going on my Thanksgiving list. It has two delectable layers of apples, cinnamon, and brown sugar. The butter warms your mouth with each bite. This dish is so amazingly aromatic, your neighbors might even get a whiff while it bakes.

This recipe is courtesy of All Recipes and will serve 10 people whose senses will be captivated by this delicious dessert.

Ingredients for Apple Cinnamon Bread

1/2 cup brown sugar
1 1/2 tsp. cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup sugar
2 eggs
2 tsp. vanilla extract (I used a little more)
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 large apple, peeled and finely chopped (about 1 1 /4 cups chopped) -(I used Granny Smith)

Preheat oven to 350°F.

Grease and flour a 9″ x 5″ loaf pan, and/or line it with parchment paper.

In a small bowl, combine the cinnamon and the brown sugar; set aside.

In the bowl of an electric mixer, beat butter until smooth, then add white sugar and continue to blend until fully incorporated.

Add eggs and vanilla and blend until well combined.

Slowly add flour, baking powder, salt and then milk.

Blend just until all ingredients are well combined. Do not over-mix.

Pour half of the batter into the prepared pan.

Top batter with half of the diced apples and half of the cinnamon-sugar mixture.

Press apples and cinnamon sugar into the batter just a bit with the back of a large spoon. (I used my hand.)

Pour the remaining batter on top of the apple layer (spread as needed), then top with remaining apples and remaining cinnamon sugar.

Again, press the apples and cinnamon sugar into the batter a bit.

Bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Cool in the pan for 15 minutes, then transfer to a cooling rack to continue cooling.

It’s that simple!

Peach Scones

Aug. 20
2018

Nothing says summer more than peaches. They are still ripening during August, so it is the best time to buy them. These juicy, sweet treats are so delicious this time of the year. And the smell of them is mouth-watering. You know if a peach is perfectly ripe by first picking it up and smelling it. The peach should have a fruity, sweet smell. Then give it a little squeeze. It should not be too hard and just soft enough to give a little with your fingers.

There are many varieties of peaches, but they do not specify that in most grocery stores. Most stores label them as white or yellow peaches. The white ones have low-acidity sweetness, while the yellow ones have a tart sweetness to them. In most supermarkets, the peaches are picked early, before the sugars begin to develop. This is so they are able to withstand long-distance shipping. Farmer’s market peaches are locally grown, so they will taste sweeter and will be juicier than a store bought peach. When they are at the perfect peak of ripeness, they will have an exhilarating smell and an even more mind-blowing taste.

The lesson for all you peach-lovers? Make that trip to your local farmer’s market to purchase your peaches. They will be more flavorful, luscious and sweeter than the store bought ones. And they will most likely be cheaper as well.

When peaches are cooked, they will warm and soften in your oven and their juice will congeal into a rich sweet syrup that will turn anything you make with them amazing. This is one recipe that does just that. I found the recipe on a King Arthur flour post from the internet. You can always find great recipes on the back labels of products. I modified this recipe to better fit my taste. I used two cups of peaches, and 1 teaspoon of almond extract. You wouldn’t think that such subtle changes would make a difference, but it did. The more peaches you use, the happier the recipe will taste. I should not have used their advice to make them round. I think they would have looked better in the traditional scone shape.

Whatever shape you chose, these scones will be perfect. The cooked peaches made these treats sweet and perfect for a summer treat. The almond extract gave them a savory flavor that added dimension and deliciousness. Placing the sugar on top furthered that extra bit of goodness in every bite. Don’t wait until it’s is too late to make these scones!

What are some of your favorite recipes found on the back of your grocery item? Please share them with me!

This recipe is loosely adapted from King Arthur Flour. it will make about 12 scones that will exhilarate and impress just about anybody!

Ingredients for Peach Scones

2 cups all-purpose flour
1/2 tsp. salt
1/4 to 3/4 ground nutmeg
1 tbsp. baking powder
6 tbsp. cold butter, cut into pieces
2 large eggs
1/3 cup full-fat or low-fat vanilla yogurt or sour cream
1 tsp. almond extract
2 cups fresh peaches, peeled and diced
Sugar, optional for sprinkling on top

Preheat oven to 375F.

Lightly grease a baking sheet, or line it with parchment paper.

In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking soda.

Work in the butter, using your fingers, a fork or pastry blender.

In a separate bowl, whisk together the eggs, yogurt or sour cream, and the almond extract.

Stir the wet ingredients into the dry ingredients.

Add the peaches, stirring just until everything is combined.

This is a wet, sticky dough.

Drop the dough by the 1/4-cupful onto the prepared pan; a muffin scoop works well here.

Sprinkle the scones with coarse sugar, if desired.

Bake the scones for 20 to 30 minutes, until they’re light golden brown.

Remove them from the oven, and let them cool on the pan for a few minutes before transferring to a rack to continue cooling.

Serve warm, or at room temperature.

Store at room temperature, well-wrapped, for several days; freeze for longer storage.

It’s that simple!

Rainbow Israeli Salad

Aug. 16
2018

In the past, a salad was not widely regarded as a main dish. Leafy greens were more commonly associated with bland, healthy eating and salads were served before a delicious meal. One thing has stood the test of time though, women still seem to eat salad more frequently than men. Whether or not they are trying to maintain their weight, it seems some women just enjoy lighter meals.

Many men, including my husband, seem to prefer a meat and potato-type meal. When it comes down to it, everybody has their different eating habits, regardless of your gender! There were times when women have eaten healthily and men have taken on more than they could handle, simply because it’s what they thought was expected of them. Luckily, times have changed men and women can eat salads without stigma surrounding their healthy choice. As we have adapted, so have salads! We have become more creative and now they can include meat, chicken, grains, and beans. All these proteins fill you up and make you feel like you are eating a full meal.

This salad is usually made up of cucumbers, tomatoes, bell pepper and an onion, but you can add anything into it that you would like. That is the true beauty of it! If you add the right ingredients, it can become the main course for everyone. It is as beautiful as it is delicious.

There is a ton of freedom when it comes to the ingredients, but whatever you do, do not overdress it. There are so many ready Ade slides in the grocery stores these days, but they are so often over dressed, soggy and unappetizing. I strongly suggest that you make your own and dress it lightly.

This recipe is loosely adapted from Tori Avey, who has authored so many wonderful recipes. It will serve 8 people who will think you traveled around the world to prepare it!

Ingredients for Rainbow Israeli Salad

1/2 small red cabbage, shredded in small pieces
3 small ripe tomatoes, diced
1 whole yellow bell pepper, diced small with skin on
4 oz. small white button mushrooms, sliced
3/4 cup Kalamata olives
3 tbsp. fresh lemon juice
2 tbsp. olive oil
2 tbsp. vinegar
1/4 tsp. kosher salt, or more to taste

Combine all vegetables in a large mixing bowl and mix well.

In a small mixing bowl, combine lemon juice, olive oil, and salt.

Pour over vegetables and mix well.

Serve.

It’s that simple!

My crazy beautiful leaf garden!

Potato Chip Cookies

Jul. 23
2018

You have to admit when you saw the title of this recipe you were intrigued. These cookies were a first for me, I had never heard of a cookie made with potato chips. So I got right to it and made them, pronto. The author says that they have been around for a long time, published on the back of some potato chip bags. None of them were very good in their opinion, but felt they had potential. They tried to design a new potato chip cookie that met their high standards.

Apparently, when using regular potato chips, the taste of oil was too prominent and turned the edges too dark. I used regular organic kettle baked potato chips and they looked and tasted pretty damn perfect. But feel free to use the reduced fat kind if you choose to. The authors recommend Cape Cod 40% Reduced Fat Potato Chips.

I love these cookies. The potato chip taste does not overrun the cookie, in fact, there is a perfect amount of salt and sweet that keeps you reaching for “just one more”. When they are done baking, you will have super thin cookies with an outstanding crunch. These taste-bud teasing cookies are perfect to bring to any summer party, but you’re going to want them all for yourself. I promise they will not disappoint!

This recipe has been created by Sarah Wilson and Chris Dudley, courtesy of Cook’s Illustrated Magazine, one of my favorites. They test recipes so carefully, you can always be assured of a perfectly scrumptious outcome. It will make 24 cookies that all potato chips devotees will be thrilled to indulge in when their sweet tooth acts up.

Ingredients for Potato Chip Cookies

3/4 cup all-purpose flour
1 1/2 ounces reduced-fat potato-chips, crushed fine, 91/2 cup
1/4 cup pecans, toasted and chopped fine
1/4 tsp. salt
8 tbsp. unsalted butter, cut into 8 pieces, softened but still cool
1/4 cup granulated sugar
1/4 cup confectioners’ sugar
1 large egg yolk
1/2 tsp. vanilla extract

Adjust oven rack to middle position and heat oven to 350°F.

Line 2 baking sheets with parchment paper.

Combine flour, potato chips, pecans and salt in bowl.

Using a stand mixer fitted with the paddle, beat butter, granulated sugar and confectioners’ sugar on medium-high speed until pale and fluffy, about 3 minutes.

Add egg yolk and vanilla and beat until combined.

Reduce speed to low and slowly add flour mixture in 3 additions.

Roll dough into 1-inch balls and space them 3 inches apart on prepared sheets.

Using a floured dry measuring cup, press each ball 1/4-inch thick.

Bake cookies, 1 sheet at a time, until just set and lightly browned on bottoms, 10 to 13 minutes, rotating sheet halfway through baking.

Let cookies cool completely on sheet, about 15 minutes, before serving.

Cookies can be stored in airtight container at room temperature for up to 2 days.

It’s that simple!

Banana Chocolate Chip Dessert

Jun. 25
2018

This is my most favorite time of the year. All the dark, cold days of winter have passed, and summer is here. The once bare trees have blossomed, filling the warm air with their perfumes. The grass is once again plush and a beautiful shade of green. The flowers are starting to reach for the sky and fill each yard with every vibrant color you can imagine. Everything looks so lovely and charming. The temperature outside is perfect.

The bees float from flower to flower in search of honey. There are adorable butterflies to watch flutter to and fro. You can hear the sounds of the birds chirping happily in melody. There is so much to love about spring and summer. People are outside, walking, biking and running. I definitely have Spring fever, and it carries over until the Fall comes around.

Did you know that “spring fever” originally referred to an actual illness? When the weather turned warm, people would develop headaches, stuffy noses or sore throats. Then “spring fever” changed in meaning and it was used to describe newfound affections. Elvis uses it in one of his songs to describe this romantic feeling. Now it is used to describe a restless feeling after a long, dreary winter.

We usually use the summer to lighten up our diet. Salads, fruits, and vegetables become our diet regimen. But let’s be real here…we have to sneak in dessert once in awhile.

This recipe is a perfect choice if you indulge in cheat days. It is not a light or fluffy dessert, but it is certainly packed with flavor. It does not rise up as much as a cake, it bakes up to the same height as a breakfast bar. I love using bananas, they are so moist and luscious. The chocolate chips swirl into the banana to create an enticing, perfectly executed bakery-fresh dessert. And oh, the wonderful smell while it is cooking! It is so easy and satisfying to make, there is no reason for you not to. The author suggests topping it off with some chocolate syrup or whip cream.

This recipe is courtesy of allrecipes.com and will make 12-16 bars that will make your friends and family swoon with delight, just as the warm weather does!

Ingredients for Banana Chocolate Chip Dessert

3/4 cup butter
2/3 cup granulated sugar
2/3 cup brown sugar
1 egg, beaten
1 tsp. vanilla extract
1 cup mashed bananas
1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup semisweet chocolate chips