Snacks | Simple By Cindy

Peanut Butter and Jelly Bars

Nov. 9
2017

What a great idea—a peanut butter and jelly sandwich disguised as a bar! Imagine the possibilities. This recipe successfully turns the traditional peanut butter and jelly sandwich into a delicious dessert or snack for anytime of the day. They are too hard to resist.

Both the top and bottom of the bar are made with lots of creamy peanut butter mixed into the dough. The middle layer is filled with a generous portion of raspberry jam, and a salty, nutty topping adds the perfect finish.

Are you drooling yet? You should be, because these bars are beyond description. Fabulous, amazing and awesome are just a few words that come to mind. But don’t take my word for it; try it yourself. They are quick and easy to prepare. If you don’t have raspberry jam, use any kind you like, I am sure it will be just as delectable. Put your aprons on and make these bars–you will be so happy that you did!

This recipe is courtesy of Ina Garten’s Barefoot Contessa at Home, and will serve 6-8 people who will overjoyed with this salty, sweet, jammy bar of goodness!

Ingredients for Peanut Butter and Jelly Bars

1/2 pound (2 sticks) unsalted butter at room temperature, plus more for greasing the pan
1 1/2 cups sugar
1 tsp. pure vanilla extract
2 extra-large eggs, at room temperature
2 cups creamy peanut butter (16 ounces if you have 8 ounce jar)
3 cups all-purpose flour, plus more for dusting the pan
1 tsp. baking powder
1 1/2 tsp. kosher salt
1 1/2 cups raspberry jam (12 ounces if you have 8 ounce jar)
2/3 cups salted peanuts, coarsely chopped

Preheat the oven to 350.

Grease a 9 x 13 x 2-inch baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes.

With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined.

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

With the mixer on low, slowly add the flour mixture to the peanut butter mixture.

Mix until well combined.

Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly.

Spread the jam evenly over the dough.

Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the dough isn’t covered; the dough will spread when it bakes.

Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown.

Cool and cut into small squares.

It’s that simple!

Almond-Raspberry Sandwich Cookies

Nov. 2
2017

There are no words that can accurately describe how amazing these cookies are!

Although everyone’s definition of the “perfect cookie” is different, I challenge anyone to disagree with my assessment. They are “that good!” And, for all you cookie enthusiasts, these cookies are a portable meal. After all, they are a “sandwich”.

Most of us love a good sugar cookie. This recipe takes the sugar cookie to a whole new level. With the addition of the almonds and raspberry preserves, another dimension of flavor and texture emerges, making them truly addicting. As the author notes, “it gives them a rich melt-in-the-mouth texture.” These cookies are easy to prepare and should definitely be on your “must try” list. They are perfect to make for the upcoming holidays. Just remember to leave some for everyone else.

This recipe is courtesy of The Perfect Cookie, by America’s Test Kitchen. It will make about 24 sandwich cookies that your family and friends will quickly devour.

Ingredients for Almond-Raspberry Sandwich Cookies

2 cups (10 ounces) all-purpose flour
1 1/4 cups slivered almonds
1/2 cup (3 1/2 ounces) granulated sugar, plus 1/2 cup for coating
16 tbsp. unsalted butter, cut into 1/2-inch pieces and chilled
1 tsp. vanilla extract
1/2 cup raspberry jam

Adjust oven racks to upper-middle and lower-middle positions.

Preheat oven to 350.

Line 2 baking sheets with parchment paper.

Process 1 cup of flour and almonds in a food processor until almonds are finely ground, about 1 minute.

Add 1/2 cup of sugar and remaining 1 cup of flour and process until combined.

Add butter and vanilla and pulse until dough forms.

Transfer dough to lightly floured counter and roll into 1 inch thickness.

Using a 2-inch round cookie cutter, cut dough into circles; space circles 2 inches apart on prepared sheets.

Gently preroll scraps, cut into circles, and transfer to prepared sheets.

Bake until edges are light brown, about 15 minutes, switching and rotating sheets halfway through baking.

Let cookies cool on sheets for 5 minutes, then transfer to a wire rack.

Place remaining 1/2 cup of sugar in a bowl.

Working quickly, spread 1 teaspoon of jam over bottom half of warm cookies, then top with remaining cookies, pressing lightly to adhere.

Gently toss cookies in sugar to coat then transfer to a wire rack.

Let cookies cool completely before serving.

It’s that simple!

Blueberry Oatmeal Bars

Jul. 3
2017

This is the second anniversary of my blog! Has it really been two years? Time goes by so fast!

I am really craving anything with oatmeal these days. Last week, I posted a recipe for pecan-raisin oatmeal cookies. Today, I’m loving blueberry oatmeal bars. This is a great recipe for your 4th of July celebration.

Actually, I was searching for a recipe with blueberries. I had bought way too many for company, and I did not want them to go to waste. Since I seem to be so consistent with my taste these days, I ended up with a recipe that included oatmeal as well. I completely forgot that I had made the cookies last week!

Well, it all turned out for the best (as it always does) and these blueberry oatmeal bars were out of this world. They were simple to make. Using the parchment paper was so helpful that it will now be in my cooking tips repertoire. The bars lifted right out of the pan and were easy to cut. It is a perfect suggestion for a non-baker like me.

These bars blended the sweetness of the oatmeal with a little tang from the blueberries. The oatmeal added a wonderful texture and the icing topped it off impeccably. I was scooping up the parts left in the pan, trying to get every little splendid bit just to have “a little more”. I have a feeling you will enjoy them just as much as I did!

This recipe is courtesy of wellplated.com. It will make about 16 bars. Be sure not to take your eyes off them for a second or your family will gobble them all up!

Ingredients for the Blueberry Oatmeal Bars

1 cup old-fashioned rolled oats
3/4 cup white whole wheat flour
1/3 cup light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
6 tbsp. unsalted butter, melted
2 cups fresh blueberries (about 10 ounces)
1 tsp. cornstarch
1 tbsp. freshly squeezed lemon juice (about 1/2 lemon)
1 tbsp. granulated sugar

For the glaze:

1/2 cup powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 tbsp. milk

Place a rack in the center of the oven.

Preheat oven to 375.

Line an 8 x 8-inch baking pan with parchment paper so that the paper overhangs the side like 2 handles.

In a medium bowl, combine the oats, white whole wheat flour, brown sugar, cinnamon and salt.

Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened.

Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.

Scatter half of the blueberries over the crust.

blueberry bars blueberries on top of oats

Sprinkle the cornstarch evenly over the top, then sprinkle with the lemon juice and 1/2 tablespoon granulated sugar.

Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar.

Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.

Bake the bars for 30-40 minutes, until the fruit is bubbling and the crumb topping smells toasty and looks golden.

Place pan on wire rack to cool completely ( you can speed this process along in the refrigerator).

For the glaze:

While the bars cool, prepare the glaze in a medium bowl; briskly whisk together powdered sugar, vanilla and milk until smooth.

Fell free to add more milk if a thinner consistency is desired.

Using the parchment paper handles, lift the bars from the pan.

Drizzle with the glaze, slice and serve.

It’s that simple! (And YUMMY)!

Happy 4th of July!

Cheese Puffs and Cooking Mistakes!

Jun. 2
2017

We all have funny cooking mistake stories. I know I do, and plenty of them! In fact, you have to make mistakes in order to become a good cook. Whether they are embarrassing gaffes that happen while you have company, or while you are alone cooking dinner, the fact is that they do happen.

It doesn’t matter if you are a cooking novice or an expert chef, it is inevitable that missteps will occur. You find a recipe, buy all the ingredients, and start out with good intentions. It doesn’t always end up perfectly. Relax, you are in good company.

Just this past Mother’s Day, I was making Shelley’s noodle pudding. I must have made this recipe at least fifty times. I have even posted it on my blog. I measured out all the ingredients and began preparing it. As I was making the filling, I realized that I had neglected to put in the proper amount of cream cheese.

What was I to do? Well, I put on a pair of gloves, unwrapped another package of cream cheese and tore it apart into little pieces. I put each piece into the noodle mixture and mixed it in by hand, squishing each piece as I combined it. Guess what? Yup. It came out just as perfectly as it would have had I done it correctly the first time.

So, whether you over-salt the soup, overcook the meat, forget an ingredient, or pour out the chicken soup as you are straining it, I promise it will, make you a better cook. You will learn from your mistakes (I have made all of the above).

These cheese puffs below are the most delectable, delicious little bites. There are addicting! Really, you can’t eat just one. Just a note: when placing the batter into the pastry bag (if you are an inexperienced baker, like me), put in only up to a third of the bag at a time. You need to have room to twist the bag in order to get the batter out ( I learned this the messy and hard way!). If you do not have a pastry bag, you can use a ziplock bag and cut off one of the points at either end of the bag. This would be a great appetizer for any party and you can probably make them in advance and freeze them. Whatever you do, these are a “must try”. Ina never disappoints. \

This recipe is courtesy of Ina Garten and will make about 30-40 puffs that will leave your guests begging for more!

Ingredients for Cheese Puffs

1 cup milk
1/4 pound (1 stick) unsalted butter
1 tsp. kosher butter
1/8 tsp. freshly ground black pepper
Pinch of nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup Grated Gruyere, plus extra for sprinkling
1/4 cup freshly grated Parmesan
1 egg beaten with 1 tsp. water, for egg wash

Preheat oven to 425.

Line 2 baking sheets with parchment paper.

In a saucepan, heat the milk, salt, pepper, and nutmeg over medium heat, until scalded. (I waited for it to simmer).

Add the flour all at once and beat vigorously with a wooden spoon until the mixture comes together. The flour will begin to coat the bottom of the pan (when this happens).

Dump the hot mixture into the bowl of a food processor fitted with the steel blade.

Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. (note: Spoon small amounts of the mixture into the pastry bag at a time. You need the space to be able to twist the bag in order for the mixture to come out)

Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. (You can also also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers).

With a wet finger, lightly press down the tips at the top of each puff.

Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere.

Bake for 15 minutes, or until golden brown outside but still soft inside.

It’s that simple!

Sweet Potato Bread

May. 4
2017

Although winter has officially ended, I wanted to enjoy one last recipe with sweet potatoes. I had a few in my pantry and wanted to do something a little different with them.

I was lucky to find this wonderful sweet potato bread recipe at allrecipes.com. This bread is fantastic! The savory combination of the cinnamon, nutmeg and sweet potatoes is delightful. The bread comes out so moist and tender. And oh how fabulous my kitchen smelled! I will definitely make this bread again. I don’t think I will wait until winter; it was just that good.

Just a few thoughts—you can use only 1 cup of sugar, or substitute brown sugar. If using canned sweet potato, (but please don’t!) you can use the juice in the can instead of the water. You could also substitute 1 stick of butter in place of the oil. Another great idea would be to use the batter to make muffins. What a excellent morning treat for breakfast or lunch! It also freezes really well.

This is a terrific way to use up your leftover sweet potatoes. This sweet potato bread is seriously delicious–a “must try”. You are going to love this one!

Ingredients for Sweet Potato Bread

1 1/2 cups white sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cups all-purpose flour, sifted
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/3 cup of water
1 cup cooked and mashed sweet potato
1/2 cup pecans

If you are using fresh sweet potatoes, place them in a large pot filled with water on the stove. Using high heat, let the sweet potatoes come to a boil, turn heat down to medium, and let boil for about 45 minutes.

When a fork goes through the potato smoothly, they are done. Run the sweet potatoes under cold water until they are cooled, and the skin will easily peel off.