Simple By Cindy

Cinnamon Spice Cake

Dec. 17
2020

Well, just when I thought I was safe, I came down with COVID. (UGH, gross, I know). I was feeling pretty bad for over a week, and I was sure I had it, but I took four rapid tests that all came back negative. Intuitively, I isolated myself from my family and went for a fifth test, and sure enough, it came back positive. Even though I suspected it, it is always a shock when you confirm it. Let that be a lesson: a negative test doesn’t mean you’re covid free.

In talking to my friends and relatives, I found that people have had very different symptoms. Since my symptoms didn’t match exactly what other people have reported, I thought maybe it was just the flu. No such luck. Boy, was I sick. Among other symptoms, the overall fatigue and weakness was the worst. Just getting out of bed and walking to my closet seemed like an insurmountable task. These symptoms lasted the longest, as well as a constant headache. It has been years since I even had a cold, so, needless to say, I was miserable.

I couldn’t write and I couldn’t cook, so I thought I might have to put the blog on hold. Thank goodness, I am always somewhat ahead of myself for my blog, so I had some recipes that were written and ready to go.

The one thing I was happy about was that it was so cold outside, and I didn’t have to go anywhere. I cannot remember a time when I had no appointments on my calendar. As I got better, I was able to watch TV, but even that became ridiculous and boring. I had run out of shows, so I started watching the Best British Baking Show. Don’t ask me why, curiosity I guess. I heard the food in England is horrible, though I have never been there myself. As I watched the show, I just could not believe some of the desserts they love in England. They sounded terrible, and even when they were baked, none of them looked good enough to taste. I just kept watching, as my inquiring mind got the best of me. I was hoping to learn something, but the desserts just did not seem appetizing to me at all. I kept watching because I was so amused by the people they chose to participate in the bake off and the methods they used to complete the task.

If you are desperate, like I was, to fill your boredom with something ridiculously stupid, give it a chance. If anything, you will be amused and entertained for a couple of episodes.

As I felt better, I was in desperate need of some comfort food. What can be better than a warm Cinnamon Spice Cake? The milk and applesauce ensures that this cake is moist and fluffy. It is filled with an array of savory spices, cinnamon, nutmeg, vanilla and orange zest. Just thinking about it makes you want to bake it right away. It is topped with cinnamon sugar that makes this cake just the comfort food you need. Trust me, I would know. This cake makes the house smell like cider donuts, and seems like just the right treat to have around while trimming a tree, lighting a menorah, or watching the snow fall outside.

From Odette: “This recipe calls for spelt flour but you can use all-purpose flour, whole wheat, spelt or a combination of all three. (The spelt adds a lovely warmth that all-purpose can’t, and whole wheat can be a little full on by itself.) The cake is not overly spiced and keeps for days; in fact, I think it’s better on the second day when the flavors have had time to rest. It is deserving of a pair of slippers, a cardigan, and a cup of tea. Makes one 13-by-9-inch rectangular cake, that is perfect for Christmas or any night”.

This recipe is courtesy of Simple Cake, by Odette Williams and makes 8 to 12 servings that go perfectly with a good book and a warm fireplace.

Ingredients for Cinnamon Spice Cake:

For the Cake:

2 1⁄4 cups organic whole-grain spelt flour (or all-purpose flour; see note above)
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
3 eggs, at room temperature
1⁄2 cup (120ml) mild-flavored extra-virgin olive oil
1 teaspoon vanilla extract
1 cup unsweetened applesauce
1⁄4 cup honey
1⁄2 cup whole milk
1 tablespoon finely grated orange zest
1 cup light brown sugar, lightly packed

For the Cinnamon Sugar Topping:

1/3 cup cane sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Make the Cake:

Preheat the oven to 350°F. Grease a 13 by 9-inch rectangular pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I’ll let you just grease, line the bottom of the pan, and lightly flour the sides if you’re feeling lazy.)

Place a large sifter or a sieve in a large mixing bowl.

Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg and sift.

In another large bowl, whisk the eggs, oil, vanilla, applesauce, honey, milk, zest and brown sugar until smooth.

Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.

Pour the batter into the prepared pan and smooth the top.

Bake in the center of the oven for 28 to 30 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.

Remove the cake from the oven and let it stand for 10 minutes.

Run a butter knife around the cake to gently release.

Invert the cake, peel off the parchment paper, and cool on a wire rack.

Make the topping:

Mix the sugar, milk and cinnamon in a small bowl.

With a large, sharp knife, cut the cake into cubes.

Brush or spoon the melted butter on top of each cake square.

Let it soak into the cake a little before sprinkling on the cinnamon-sugar mix. (If the cake is still warm, the sugar will dissolve.)

It’s that simple!

Happy Snow Day!

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!

Gooey Chocolate Chip Pie

Dec. 10
2020

I’m sorry to say this, but pies are just not my thing. They intimidate me. Not the filling, but the dough. It’s embarrassing to say that I’m scared of pie crust, but it’s true. For this pie, I wanted to make a nice edge, so I decided to watch a few YouTube videos on the topic. Some people say the beauty of a pie is not in the perfection, but the imperfections that really give them a home-made look. Given how my pies look, I might be able to get behind that.

I am certainly a perfectionist, but it can be quite a problem more than anything. I see people making these creative, beautifully adorned pies, and I just have the feeling it will take a lot of time and practice for me to get them to look as beautiful as I would like. To Quote Johann Wolfgang von Goethe, “everything is hard before it is easy.” How true this is for all of us in all things. When I started running, I could only go a short distance. Now that I do it so often, I can run much farther, surprising myself each time I do. If you take up knitting, I can’t promise you’re going to be amazing, but I can tell you that the first thing you make won’t turn out as well as the twenty-first one.

My father was an amazing bowler. He was even in the pro-ams. Growing up, he would take me every Sunday to practice with him. At first, there were a lot of gutter balls, but within a year or so, I was pretty good. Even though I seldom go now, my mind and body have the muscle memory it takes for me to bowl a pretty good game, and I always beat my husband, who seldom bowled growing up.

So, I think a good rule for learning anything is “practice, practice, practice.” I guess my life will be a little more full of pies, which is a good thing. But please bear with me as I learn right alongside you. For this pie, even though I watched the video, it was so much harder than it looked. But hey, I did my best to make a braided edge. It looked beautiful until I baked it and the edges fell right into the pie dish, leaving an edge that looked anything like a braid. Oh well– on to the next one!

No matter, even if you don’t decide to do a fancy edge, make this absolutely decadent pie. It is just like a chocolate chip cookie, but even thicker, with lots of chocolate chips and hints of savory vanilla. Who wouldn’t like that? The sweetened condensed milk gives it a chewy-gooey texture and delicious sweetness. The author added it, and was so pleased with the outcome. If you like chocolate chip cookies and sweetened condensed milk, then make this pie. It is in one word, addicting. Perfect for breakfast, dessert, or a sweet snack.

This recipe is courtesy of Half Baked Harvest and will serve 12 people who will forever have their sweet tooth sated.

Ingredients for Gooey Chocolate Chip Cookie Pie:

1 pie crust, homemade or store bought
2 eggs
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla
1 1/2 sticks (12 tablespoons) butter, softened
2 cups semi-sweet chocolate chips
2/3 cup sweetened condensed milk

Preheat the oven to 325 degrees F.

Grease a pie plate.

Using and electric mixer, beat the eggs in a medium bowl until foamy, about three minutes.

Add the flour, brown sugar, sugar, and vanilla, beat until combined.

Add the butter and continue beating until combined, but it will not be smooth.

Stir in the chocolate chips.

Press your pie crust into the prepared pie plate.

Drizzle half of the sweetened condensed milk over the bottom of the crust.

Spoon in half the filling.

Drizzle the remaining sweet milk over the filling.

Spoon in the rest of the filling.

Transfer to the oven and bake for 55-60 minutes or until a tester inserted into the center comes out clean.

Allow to cool at least 20 minutes.

Serve warm or at room temperature.

It’s that simple!

Lemony Carbonara with Peas

Dec. 7
2020

Carbonara is an Italian dish from Rome. The ingredients usually include a long pasta, such as spaghetti, fettuccine, linguine or bucatini, as well as egg, a hard cheese, and pancetta or bacon.

It never calls for cream, the eggs are the substitution for it in this dish. The eggs are cooked gently by the heat of the pasta, and becomes thick and creamy. Once the pasta is placed in the egg and cheese mixture, it must be stirred in very quickly and thoroughly to coat the pasta perfectly.

This was my second attempt at making a pasta carbonara. We won’t even mention the first time, because it wasn’t pretty, fun or edible. Second time’s the charm, I guess! Preparing this dish was not as intimidating as I thought it would be. I know many of you are probably fantastic at making this dish, but I am just a novice. I worked slowly and followed the directions carefully. To my delight, this recipe was a winner! My kids were eating this dish up as fast as I gave it to them. This is a perfect way to make a carbonara. The only thing the author left out was reserving some of the pasta water, (I am assuming she put the pasta right from the pot into the egg mixture without draining it first). So, I did add in a reminder for you to reserve a cup of the water before you go and drain it all out. The reserved water is really important because it will determine the thickness and creaminess of your sauce.

This dish is so exceptionally delicious. The bucatini becomes covered with egg and cheese mixture, adding a velvety texture to each bite. The lemon gives it a nice tang, and the Parmesan makes this dish perfect. I love the simplicity of this dish. It is perfect to make on a Sunday night served with some good garlic bread and a salad. Give this a try. It is so worth it.

This recipe is courtesy of Let’s Stay In and will serve 4 to 6 people who will think you’re a pro pasta carbonara maker, even if you aren’t!

Ingredients for Lemony Carbonara with Peas:

6 ounces pancetta or bacon, cut into 1/2-inch strips
4 garlic cloves, thinly sliced
10 ounces fresh or frozen peas
1-pound spaghetti or bucatini pasta
1 cup grated Parmesan cheese, plus more to finish
3 large eggs
1 teaspoon freshly ground black pepper. plus more to finish
2 teaspoons finely grated lemon zest, plus more to finish
3 tablespoon freshly squeezed lemon juice

Pour in enough water to fill a large Dutch oven or stock-pot halfway up, then stir enough of the sea salt to make the water taste of the sea.

Bring it to a boil.

While the water comes to a boil, crisp up the pancetta in a large skillet over medium heat. 5 to 7 minutes.

(sorry this is so smokey!)

Add the garlic and cook until golden and crisp, 3 to 4 minutes.

Stir in the peas and cook just until their color brightens, 1 to 2 minutes.

Remove from the heat.

Cook the pasta in the salted water until al dente, 10 to 12 minutes.

Reserve 1 cup of the pasta water.

In a large bowl, stir together the Parmesan, eggs, and pepper until thoroughly combined.

Add the hot pasta directly to the egg mixture and stir well and quickly so as not to scramble the eggs.

Add a bit of the pasta water as needed to create a creamy sauce.

To the pasta, add the pancetta mixture, then stir in the lemon zest and juice.

Transfer the pasta to a serving platter, then top with more grated Parmesan, lemon zest and pepper.

It’s that simple!

Mitzie and Macy

Lemon-Thyme Mini Loaves

Dec. 3
2020

I recently overheard my son tell my Aunt that although I do not believe so, he thinks I am a great baker. He told her that since I started my blog, my baking has improved far beyond what he thought it would. Just being recognized made me feel accomplished and proud.

That same Aunt always says that if you love to do something enough, you will become good at it. It is not a secret that you must have a passion for anything you wish to succeed in. I often admire a good photographer’s pictures because you can see the passion in them, and marvel at people’s artistic creativity, like painters and sculptors. Even a decorator has a picture in their mind, and they are able to flawlessly bring their vision to life.

I believe perseverance has to work in tandem with passion. If you do something long enough, regardless of how many times you fail, you become more skilled at it. The experimenting I do for this blog has left me with better baking skills, for sure. I still wouldn’t call myself a good baker, but rather a more of a skilled baker. Still, hearing my son tell my Aunt that he thought I was a good baker definitely made me feel good. He scored a lot of brownie points (no pun intended) for that, and I have begun baking for him a lot more now that I know how much he appreciates it.

For starters, I made him these cakes, which are so moist and delicious. I love that they are made in mini cake pans! As wonderful as they taste, it makes them so visually appealing as well. The original recipe called for rosemary, but Dorrie suggested switching the rosemary out for thyme or lavender. Since I am not a fan of rosemary, I chose the thyme. The herb contrasts the vanilla extract, adding a savory surprise you normally don’t taste in a cake.The yogurt ensures that these cakes are totally moist and delicious. The lemon zest and orange marmalade provide the yummiest citrus tang imaginable.

This recipe is courtesy of Dorie Greenspan and will serve 12 people who will taste the passion of their baker in every bite.

Ingredients for Lemon-Thyme Mini Loaves

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon finely minced thyme
Grated zest of 1 lemon
1/2 cup plain yogurt, preferably Greek
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup olive oil
1/2 cup lemon or orange marmalade, for the glaze
1 teaspoon water, for the glaze

Center a rack in the oven; preheat oven to 350°F.

Generously butter three 5×3-inch mini loaf pans (or use baker’s spray) and place them on a baking sheet.

Whisk together the flour, baking soda, and salt.

In a medium bowl, rub together the sugar, thyme, and zest until the sugar is moist and aromatic.

Add the yogurt, eggs, and vanilla; whisk vigorously until the mixture is very well blended.

Still whisking, but less vigorously, add the dry ingredients.

Switch to a large spatula and fold in the oil.

You will have a thick smooth batter with a slight sheen.

Turn the batter into the prepared pans and smooth the tops.

Bake for 32 to 35 minutes or until the cakes begin to come away from the sides of the pans.

They should be golden brown and a tester inserted into the centers will come out clean.

Transfer the cakes to a rack; cool for 5 minutes, then run a table knife between the cakes and the sides of the pan.

Unmold onto racks; cool to room temperature, right sides up.

To make the glaze:

In a small saucepan or microwave-safe bowl, combine the marmalade and the water and heat until the marmalade is hot and liquefied.

Using a pastry brush, gently brush the glaze over the cakes.

Let stand at room temperature to allow the glaze to set.

Wrapped well, the cakes will keep at room temperature for about 3 days.

Because of the glaze, they are not great candidates for freezing.

It’s that simple!