Snacks | Simple By Cindy

Banana Bread

May. 11
2020

Though it might feel like we are far apart during this time, the reality is that many of us are closer together than ever. At this point, it seems that there are few of us who are untouched by this virus– it seems everybody knows somebody who has passed– and we are saddened for all the suffering it has caused. Inside the collective grief, we have come together as a nation and a planet. Healthcare professionals on the front lines are working so hard to save lives. Workers are staffing grocery stores, pharmacies, and post offices around the country. Neighbors are helping neighbors, and people are discussing how they can help one another from afar. Real kindness is trending.

People all over the world reaffirm the resiliency of the human spirit by singing and chanting and applauding from balconies and windows to show support and deep appreciation for the first responders. Celebrities have joined in to make uplifting videos and singing to help comfort us. Even more important, people are putting their dollars and hours to work: restaurants donating meals, civilians delivering goods to the elderly and infirm, and companies donating money to relief efforts. This is happening all over the world, proving that for all our differences, there is a commonality of the human experience. When you really think about it, humans may be their best when times are the worst. September 11, Hurricane Katrina, and World War ll were also examples of this. This pandemic is just the continuation of the legacy of strength of the human spirit.

Now to the recipe. I chose this recipe because there are very few people who do not like banana bread. It is always a special treat, and I think all of us need one of those. I don’t usually use celebrity recipes, however my friend Jennifer called me and told me that this is the best banana bread she has ever had. When I looked at the recipe, it had some unusual ingredients and I decided to give it a try. Jen was right. This banana bread is especially good. The vanilla pudding and bananas ensure this bread turns out perfectly moist, and there is delicious chocolate in every bite. The coconut gives this decadent treat just the right amount of crunch and decadence. Don’t miss out on this one!

The recipe calls for 60 to 80 minutes cooking time, but mine took a lot longer to firm up, so just keep testing it every ten minutes after the first hour until a toothpick inserted comes out clean.

This recipe is courtesy of Chrissy Tiegan and will serve 12 people who will enjoy the sweetness of this beautiful loaf.

Ingredients for Banana Bread:

2 cups mashed bananas (about 5-6 bananas)
2/3 cups canola oil
4 eggs
2 cups all-purpose flour (and extra to dust pan with)
2 cups sugar
1 box vanilla instant-pudding mix
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 cup unsweetened shredded coconut
1 (3.5 oz) bar dark chocolate (chopped into chunks)
Salted butter optional for serving

Heat the oven to 325°F.

In a large bowl, mix the mashed bananas, eggs, and oil and set aside.

In another bowl, mix together the flour, baking soda, salt, sugar, and pudding mix.

Mix the dry ingredients into the bowl of wet ingredients, but avoid using a mixer.

Do this part manually to keep the end result nice and fluffy.

Chop up the dark chocolate bar. Add that and the shredded coconut to the batter.

Grease the pan (this means rubbing lots of butter all over it) and coat the butter in a layer of flour.

Flip the pan upside down to shake out the excess flour.

Pour batter into prepared pan.

Bake until the cake bounces back when pressed or if a toothpick comes out clean when poked in.

Depending on the pan, your baking time will vary. With a bundt pan, estimate around 60 to 80 minutes, depending on how deep it is.

Let it cool for about 10 minutes and flip it onto a clean plate or tray for serving.

Enjoy it warm with butter or a scoop of ice cream!

Keep it either refrigerated or left out in an airtight container.

It’s that simple!

Pan-Baked Lemon Almond Tart

Apr. 20
2020

I am trying so hard to find recipes for you that have simple basic ingredients and are easy to make. It is challenging, but I think I am succeeding.

How many times has time skipped? Maybe you’ve been on autopilot, getting your coffee in the morning, and next thing you know, it’s time to cook dinner. For many of us these days, this is a very common occurrence– all we have is time. Though the pandemic is truly destructive, I think we have learned to appreciate our time more because of it.

The days are long and there’s nowhere to go, but I find that the weeks are slipping by. I think hunkering down as we now have to do has made us more mindful of so many things. For me, a lot of things have changed. Even just my occasional Starbucks run is off limits,and though the long lines waiting for the drive through used to make me upset and impatient, I feel like I would have more patience these days. Usually I am rushing through my day, trying to do as much as I can, but at this moment in time, I am in no rush to do anything. What a treat it is to enjoy The Great Pause.

My husband is hasn’t been going into the office as much, and I relish the time I have with him. We usually just see each other in the evenings and that time goes by quickly. Now we sit together, work out together, and talk more. He is calm, more relaxed and it is nice to see him like that.

And as I’ve mentioned, I also use my time to cook. I am baking more, and my family is so appreciative of that. This is one dessert they loved and now I get to share it with you. It is simple enough to make, but packed with delicious flavor. The cream and eggs make it moist and fluffy. The almonds give it a nice crunch and texture, and the lemon adds a nice tang. This tart is one your whole family will enjoy.

This recipe is courtesy of Mark Bittman and will serve 4 people who will slow down to enjoy this tasty treat.

Ingredients for Pan-Baked Lemon Almond Tart:

4 eggs
½ to ¾ cup sugar (according to personal taste)
Pinch of salt
½ cup ground almonds
½ cup cream
½ cup sliced almonds, more for garnish
1 lemon, zest and juice
2 tablespoons butter
Powdered sugar, for garnish

Heat oven to 400 degrees.

In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.

Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly.

Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.

When tart is done, put it in the broiler for about a minute, or until just golden on top. Set your timer for this, it browns very quickly and last thing you want is for it to burn!

Sprinkle with powdered sugar and sliced almonds.

Serve.

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.

Mix dry ingredients and beer. (Batter will be very sticky.)

Pour into loaf pan.

Pour melted butter over mixture.

Bake 1 hour, remove from pan and cool for at least 15 minutes.

It’s that simple!

Butter Pecan Pretzel Bars

Apr. 13
2020

It’s been difficult to figure out how to use my newfound free time. Usually, my days are busy from dawn til dusk, and I look forward to finally getting to sleep. I have been trying to stick with my usual diet, but with my two grown sons bringing their favorite snack foods into the house, that has proven to be a challenge as well.

I still get in my runs, and sometimes I go on walks with my husband. It is nice to see people outside, even from afar. We have run into friends I haven’t seen in quite a while and have chatted with them at a safe distance. It is wonderful to see children on their bikes and hear their laughter as they play outside.

I have also been cooking (a lot) and keeping up with my blog. I have had several requests for recipes that are “simple,” and don’t require a lot of ingredients or a trip to the grocery store. When I do go to the grocery store, I have been surprised by how many people are not socially distancing or wearing masks. It is astonishing. How do these people not heed the warnings and take the precautions seriously?

I have a heavy heart knowing that so many are suffering, whether with their physical or mental health, or with their finances. These are very difficult times and I sincerely hope that all of you are staying safe and in good health. Please be careful. In all the fear and sadness, we might do well to take a few moments to reflect on the things that bring us happiness and peace, and remember all the things we have to be thankful for.

One of the bright spots of my day was making this delicious dessert. What a treat. It is filled with creamy chocolate and caramel goodness. The pecans and the pretzels add delightful crunch to every bite. The salt adds the savory touch, making this the perfect blend of sweet and salty. You will not be able to eat just one– these bars are irresistible. Make it now, and brighten your day!

This recipe is courtesy of Pillsbury and will serve 16 people who will welcome this delicious treat for an afternoon snack.

Ingredients for Butter Pecan Pretzel Bars:

1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
3/4 cup chopped toasted pecans
1 bag (11 oz) caramels, unwrapped
2 tablespoons milk
1 cup broken tiny pretzel twists
1/4 teaspoon kosher (coarse) salt

Heat oven to 350°F.

In medium bowl, crumble cookie dough; stir or knead in 1/2 cup of the pecans until well mixed.

Press evenly in ungreased 9-inch square pan.

Bake 18 to 22 minutes or until deep golden brown.

Cool 30 minutes.

In medium microwavable bowl, microwave caramels and milk uncovered on high 2 to 3 minutes, stirring every 60 seconds, until melted and smooth.

Pour evenly over bar.

Sprinkle with pretzels and remaining 1/4 cup pecans, pressing slightly into caramel.

Sprinkle with salt.

Cool about 1 hour 30 minutes or until caramel is set.

For bars, cut into 4 rows by 4 rows.

Store covered in refrigerator.

It’s that simple (and delicious)!

Big and Fluffy Lemon Dill Biscuits

Feb. 27
2020

Dorothy was so right: there is no place like home.

During the last years of my husband’s education, we lived together in Manhattan. After that, we could have moved anywhere. I wanted to live close to family, so we moved to Miami, Florida, where my brother and sister-in-law lived with their two girls. That is where we bought our first home. At that point, I was working full time and our son was 6 months old. But for some reason, Miami never felt like home to me. I was born and raised in the northeast, and I always felt out of place there, however I loved being near my family, especially my two nieces, whom I still hold very dear.

My husband wasn’t happy with his job, and it became clear that Miami was not for us. While we were talking about moving to another city in Florida, hurricane Andrew hit. Our home was destroyed and we had no place to go. We moved eight times in one month with our son, and our possessions in three small boxes. I was in shock. We had to find a temporary place to live until we decided where to go, so we rented an apartment on Miami Beach. My commute to get my son to preschool, and me to work, became a nightmare.

Out of the blue, my husband got a job opportunity from a colleague back in the northeast. After a brief discussion, my husband wanted to take the position. In the moment, I didn’t know what I wanted to do, but this was my chance to move back home, to a place where I was comfortable and safe. The horrible tragedy of hurricane Andrew became somewhat of a blessing.

We moved back and purchased a home. This one really felt like home to me, and I was finally at peace. A home is where you can cozy up on a rainy day. Where you feel relief pulling into the driveway after a long trip. Where you feel at ease when you walk in the door. The sound of my children laughing and playing echo in the hallways. And of course, the delicious scent of dinner in the oven, or the delightful smell of a pie or muffins baking in the oven.

So, this is one really good recipe that will make anywhere you are feel like home. These biscuits are so light and fresh. The lemon and the dill are flavors, though they don’t sound great on paper, I found combine well together. They are the tang and the savory that make these delightful treats so irresistible. Have them for breakfast, a snack or dessert, anytime is a good time to eat them. A pat of butter really brings out the rich flavor of these biscuits.

This recipe is courtesy of Cook’s Country and will make 8 biscuits for people who will truly feel at home in your home.

Ingredients for Lemon-Dill Biscuits:

3 cups (15 ounces) all-purpose flour
⅓ cup minced fresh dill
1 tablespoon grated lemon zest
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
8 tablespoons unsalted butter, cut into 1/2-inch pieces and softened, plus 1 tablespoon melted
4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 ¼ cups buttermilk

Adjust oven rack to upper-middle position and heat oven to 425 degrees.

Grease 12-inch cast-iron skillet.

Whisk flour, dill, lemon zest, baking powder, baking soda, and salt together in a large bowl.

Using your hands, rub butter and shortening into flour until mixture forms a coarse meal.

Stir buttermilk into flour mixture until just combined.

Using greased ⅓-cup dry measuring cup, scoop out and drop 8 mounds of dough evenly into prepared skillet.

Brush biscuits with 1 tablespoon melted butter.

Transfer skillet to oven and bake until biscuits are puffed and golden brown, 20 to 25 minutes, rotating skillet halfway through baking.

Using potholders, transfer skillet to wire rack and let biscuits cool for at least 15 minutes before serving.

It’s that simple!