Simple By Cindy

Brown Sugar-Cornmeal Shortbread Cookies

Dec. 5
2019

And just like that, another wonderful Thanksgiving celebration is done. It takes months of planning, but it is truly a labor of love. The week leading up to this holiday is always stressful, but I forge through it. This year, I had to set the table myself, which is an overwhelming task. Carefully setting a table for 46 people takes a lot of time if you want to make sure it is decorated correctly. My 800 pound dining room table has to be moved, then all the folding tables have to be brought up, tablecloths put on and then the plates and cutlery. All 46 chargers, plates, salad plates, and soup bowls are placed neatly and correctly. It took six hours of work, but I am so proud of the final product.

Up until the Wednesday before the holiday, I am on my own in the kitchen. Mostly I make appetizers I can freeze like the chicken meatballs, the spinach balls, and the gougere cheeseballs. The sweet potato pie and soup are made and frozen as well. My sister-in-law and her family arrive on Wednesday and the real cooking begins. That’s also when the fun begins. We all have the best time, including my great-nephew and niece, 10 and 7 years old. Of course, there may be a few food fights in between, but that lightens up the mood for adults and children alike.

On Thursday, the cooking continues in earnest. This year, to my utter shock and fear, we lost power to our home at 3:00pm on Thanksgiving–I had two turkeys in the oven! Thank goodness, my home has a generator that allows electricity to flow as normal. The generator kicked in, but my two electric wall ovens did not come back on. Panic set in. I ran down to check the circuit breakers and they were fine. Finally, after about 10 minutes, the ovens began working again. Turns out, they just needed time to reboot. I am so glad for the generator, because without it, we would have had to cancel Thanksgiving; the power was out in my neighborhood for several hours.

Thanksgiving truly is my favorite holiday. No wondering if the sweater you bought will fit, or if they’ll like the bracelet you bought for them, just lots of food and love and being all together. It doesn’t get better than that.

This recipe is one of the desserts that was brought to my home, and they were so good. Once I got the recipe, I knew I had to share it with you. Don’t let the picture fool you. They may look like mini-muffins, but they are definitely cookies. It is a little twist on the classic shortbread cookie. The cornmeal gives them a nutty aroma. They are just the right amount of sweet. The vanilla and cinnamon add that needed savory essence. You are not going to be able to eat just one of these cookies. I would bet on that.

This recipe is courtesy of Martha Stewart and will make 30 cookies that will be gone in a flash.

Ingredients for Brown Sugar-Cornmeal Shortbread Cookies:

1 1/2 cups unbleached all-purpose flour
1/2 cup fine yellow or white cornmeal
1 teaspoon kosher salt
2 sticks unsalted butter, room temperature
1/2 cup packed light-brown sugar
2/3 cup granulated sugar, divided
1 large egg, room temperature
1 teaspoon pure vanilla paste or extract
1 teaspoon ground cinnamon, preferably Ceylon

Preheat oven to 300°F.

Whisk together flour, cornmeal, and salt to combine.

In a mixer fitted with the paddle attachment, beat butter with brown sugar and 1/3 cup granulated sugar on medium speed until light and fluffy, 2 to 3 minutes.

Add egg and vanilla; beat until smooth.

Reduce speed to low and gradually add flour mixture, beating just until combined.

Spoon a scant 2 tablespoons (1 ounce) dough into each cup of a mini muffin tin.

Firmly rap tin against a counter a few times to ensure dough reaches bottom edges of each cup.

Flatten tops with your fingers.

Bake until cookies are golden brown and set, 25 to 30 minutes.

Let cool in tin 5 minutes.

Meanwhile, in a small bowl, stir together remaining 1/3 cup granulated sugar and cinnamon.

Flip cookies out of tin.

Working with a few at a time, toss cookies in cinnamon sugar to evenly coat; transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

It’s that simple!

Aaron and Jenna juicing

Roasted Brussels sprouts with Pomegranate Molasses

Dec. 2
2019

It’s important to do something you enjoy every day. It might be meditating, yoga, knitting,or sitting down with a good book. All of us need to learn how to indulge in more “me time.” Allowing ourselves to have self-care routines is so important for our health and happiness! For me, cooking fills that space. While it seems counterintuitive, cooking gives me the chance to be creative and enjoy the process of nourishing the people I love. Chopping, stirring, mixing, and tasting are my therapy. These small actions serve as a kind of meditation, helping me to relax and unwind.

Cooking is also a wonderful group activity. Preparing meals with my sister-in-law, my nieces, nephews, and cousins has become our favorite way to spend time together. We share some of our best memories and laughs during holiday cooking.

Dinner time at my house was always sacred. Everyone knew they had to be present– not just physically there, but really present and attentive. Even my husband, who has a demanding schedule would make sure he was home for dinner every night. When he knew he would be late, we waited for him. Sure, the kids got cranky sometimes, but nothing is more important than sharing a meal with the people you love.

With that said, sometimes making that meal can be rather stressful, detracting from the overall feel of a joyous holiday meal. Lucky for you, this recipe is a no-stressor for the holidays. It is a “short-on-time” or “make-ahead” that will please anyone who is at your table. You can make the molasses at least 3 to 5 days ahead, so the only thing you have to do day of is roast the sprouts themselves. The brussels sprouts are caramelized to perfection. The molasses, which I made to be more tart than sweet, tops them off with a heavenly sauce, and the walnuts finish it with a crunch. This dish makes a beautiful presentation and would be perfect on any holiday table.

This recipe is courtesy of Tory Avey and will serve 4 to 6 people who will look forward to making this recipe with their families too.

Ingredients for Roasted Brussels Sprouts with Pomegranate Molasses:

2 lbs Brussels sprouts, cleaned and cut in half
1/4 cup olive oil
Salt and pepper
1 cup walnuts, toasted
1/3 cup fresh pomegranate seeds
2 tbsp pomegranate molasses

For the Pomegranate Molasses: (You will need to make this the day before)

4 cups pure 100% pomegranate juice (bottled or fresh)
2/3 cup sugar
1/3 cup freshly squeezed lemon juice

Pour pomegranate juice, sugar, and lemon juice into a small saucepan.

Heat over medium until the sauce begins to simmer lightly.

Stir to dissolve sugar.

Allow the liquid to simmer very lightly for 60-80 minutes, stirring every 10 minutes, until the liquid reduces by 75% to about 1 cup of molasses.

Preheat oven to 450 degrees F.

In a large mixing bowl, toss the Brussels sprouts with the 1/4 cup of olive oil.

Spread evenly a sheet tray covered with aluminum foil.

Sprinkle with salt and pepper to taste.

Roast for 15 minutes, until some of the outer leaves start to blacken around the edges.

In a large mixing bowl, toss the roasted Brussels sprouts with the toasted walnuts.

Place on a serving dish and drizzle with the pomegranate molasses, then sprinkle with pomegranate seeds.

It’s that simple!

Streusel Sweet Potato Casserole

Nov. 25
2019

In all the years I have had my blog, I have never used the same recipe twice… until now. I am making an exception here because this recipe has become a family favorite. Out of all the dishes on our Thanksgiving table, this sweet potato side has become a healthy and delicious and a crowd pleaser. This amazing side has all the perfect Thanksgiving flavors, bringing to mind images of a perfect New England feast.

Sweet potatoes topped with marshmallows is yummy, sure, but also overdone. In this recipe, the sweet potatoes are combined with pecans, giving it a nice, crunchy texture. The rich, buttery taste of the sweet potato filling blends perfectly with the crispy topping. The welcoming aroma of the casserole cooking in the oven is enough to make you fall in love with it. When you taste it, it is so delicious and satisfying, you can’t help but look forward to Thanksgiving.

You can definitely use this as a side dish or dessert on that wonderful holiday (which is right around the corner)! This dish will absolutely be on my menu this Thanksgiving. I hope it will be on yours too.

I will not be posting on Thanksgiving, as I am preparing my home and my menu for 48 guests this year. With much love and thanks for all your support over the years, I wish you and your family a very happy holiday!

This recipe is courtesy of myrecipes and will serve 18 people who will love this delicious casserole with its crispy, crunchy topping.

Ingredients for Streuseled Sweet Potato Casserole

14 cups (1 – inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half and half
1/2 cup maple syrup
1 tsp. vanilla extract
3/4 tsp. salt
1 large egg, lightly beaten
Cooking spray
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1 cup chopped pecans

Preheat oven to 375.

Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, simmer 12 minutes or until tender.

Drain.

Combine the half-and-half and next four ingredients (half-and-half through egg) in a large bowl.

Whisk ingredients together.

Add potatoes to egg mixture; beat with a mixer at medium speed until smooth.

Spoon potato mixture into a 13 x 9 -inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine.

Add chilled butter; pulse until mixture resembles coarse meal.

Stir in pecans.

Sprinkle pecan mixture over potato mixture.

Greek-Yogurt Banana Bread

Nov. 21
2019

I am lucky that I have good friends and family who live nearby. Due to the varying tastes of my immediate family, it is hard to please them all. Many times, the recipes I make for the blog contain ingredients that somebody doesn’t like. It feels ridiculous to make multiple meals at the same time, but if it keeps my family happy, it’s fine by me. When my experimental dishes aren’t quite crowd-pleasers with my husband or children, it falls to friends and extended family to help out. I bet they just love to see me pulling into their driveway!

As for my immediate family, well, they make concessions too. They are proud of my website, so they don’t mind waiting the extra minute or two if I have to take pictures. By now, they are used to it, and often help me with suggestions on what to place in the photo. If it is a dessert, they will make me a cup of coffee for me to place in the picture.

Usually, banana bread goes into the “experimental” category. I usually don’t have much success in making banana bread- it often comes out too mushy or too dry. I know I have a few on my blog, but I think this one is the best. Whoever gets to try this banana bread is going to be very happy. The yogurt and applesauce make this bread perfectly moist and gives it a little tang and a deliciously rich flavor. The cinnamon, nutmeg, and cloves add a nice Fall touch. The crunchy texture of the walnuts combines beautifully with the bananas. Perfect for dessert on Thanksgiving.

This recipe is courtesy of Tory Avey and will serve 16 people who will definitely want a taste of this beautiful loaf.

Ingredients for Greek Yogurt Banana Bread:

3/4 cup sugar
1/2 cup brown sugar
2 tbsp unsalted butter, room temperature
2 large eggs, room temperature
1/4 cup applesauce
1 lb very ripe bananas, mashed (about 3)
1 cup Greek yogurt (whole, 2% or nonfat)
1 tsp vanilla
2 1/4 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
Dash cloves
Dash nutmeg
1/3 cup chopped walnuts
Nonstick cooking oil spray

Place a rack in the center of the oven and preheat to 325 degrees F.

Cut the butter into small chunks and place in a large mixing bowl along with the sugar and brown sugar.

Use an electric mixer to beat together the butter and sugar for a few minutes.

Make sure the butter is fully integrated into the sugar and the mixture becomes small, even sized crumbs.

Add the eggs and applesauce to the bowl and continue to mix till smooth.

In a small bowl, mash the bananas with a fork till smooth.

Add the mashed bananas, Greek yogurt, and vanilla to the bowl.

Use a spatula to stir the mixture till smooth.

In a medium bowl, sift together the flour, baking soda, cinnamon, salt, cloves and nutmeg.

Fold the dry ingredients into the wet to make a thick batter.

Don’t over mix– a few lumps are okay.

Fold in the chopped walnuts.

Grease two loaf pans with nonstick cooking oil spray.

Divide the batter evenly between the two pans.

Bake the banana bread for 45-55 minutes, turning once halfway through baking, till the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.

If the top of the bread browns faster than it bakes, cover with foil for the remainder of baking time.

Let the loaves cool for 10 minutes in their pans, then put them on a wire rack to cool completely.

It’s that simple!

Mitzie and her turtle friend

Pecan-Caramel Cheesecake Skillet Pie

Nov. 18
2019

I just can’t believe that the three weddings are over, and my niece’s bridal shower is behind me. September and October are gone and November is rushing by. We are flying towards Thanksgiving, and though I have already done so much, I have a million and one things left to do.

My dining room is ready to be set and this week I will start making all the dishes that can be frozen, like the sweet potato pie and the soup, which I still have to choose. I also have to choose the majority of my menu, though I know for sure I will have some Thanksgiving classics. For this massive production, I order two twenty-pound turkeys, ten turkey thighs (we are dark meat eaters) and 35 short ribs that will have to be browned before they are cooked. I try to change the side dishes every year to build some excitement and keep people interested. I usually pick out 5 to 6 side dishes, which my sister-in-law Shelley, her daughters and I make fresh that morning. If we don’t get to all of them, that’s okay. No guest in my home will go hungry.

The husbands are in charge of putting together the appetizers, which is hilarious to watch. We have years of funny videos of them, but I must admit that each year they get better and more organized. My great-niece and nephew help out too. They juice all the juices we will need for the bar, and help the husbands with the appetizers. For my family, Thanksgiving is the most beloved day of the year. We are all together, cooking, eating, drinking, and having a blast.

From here on out, I am going to pick out recipes (mainly sides and desserts) that might be good for you to have on your menu this year.

This dessert could not be any easier to prepare–you mix everything together and throw it in the pie shell. The tricky part is making the caramel sauce. If you have an enamel-bottom pot, I would recommend using it. Stirring the caramel often ensures that it becomes smooth and creamy and will not burn. This pie should be prepared the day before and placed in the refrigerator so it sets.

Oh boy, is this one yummy dessert. Who doesn’t like cream cheese skillet pie? The cream cheese and eggs make it velvety and delicious. The vanilla adds a savory touch. The caramel sauce is additional deliciousness and the pecans give it just the right crunch. It is so easy to make, yet people will think you have been slaving over it all day. This is a perfect Thanksgiving treat, and there is no reason NOT to make it!

This recipe will serve 6 people who will love gathering around your Thanksgiving table.

Ingredients for Caramel Cheesecake Skillet Pie:

For the filling:

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 large eggs
1 teaspoon vanilla extract
1-1/4 cups chopped pecans

For the Caramel sauce:

1/2 cup (1 stick) butter
1 cup light brown sugar
1/4 cup half and half
1/2 teaspoon coarse salt

Preheat oven to 375°.

In a deep pot over medium-heat add butter, brown sugar, and half and half.