Candlelites

Everything from Everywhere

Simply Recipes

Latest headline news from Simply Recipes with momentary update to provide the online news, world news, sports news, family news, health news, video news, national news, food news and politics news from Simply Recipes.



salted pecan cake + first look at “cake, i love you!” recipe

1 preheat oven and prepare the pan: position a rack in the center of the oven. preheat the oven to 350°f (180°c). coat a 9-in (23-cm) round cake pan with nonstick cooking spray. set aside.2 make the topping: in a medium saucepan over medium-high heat, melt the salted butter. when the butter starts to bubble and turn golden, add the brown sugar and golden syrup.decrease the heat to medium and stir until the sugar melts and starts to bubble. as soon as the mixture starts to boil, cook for 1 minute exactly, stirring continuously. be very careful with this timing. (boiling for more than a minute will result in caramel that will harden on the cake and be difficult to slice.)remove from the heat and stir in the vanilla, bourbon, and pecans. pour immediately into the prepared pan, using a small spatula to spread in an even layer. set aside.3 make the cake batter: in a medium bowl, sift together the flour, baking powder, and fine sea salt.in a separate bowl, using an electric mixer set at medium speed, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 4 minutes. beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. beat in the golden syrup, sour cream, and vanilla.with a rubber or silicone spatula, fold in the flour mixture by hand just until the batter is combined and no streaks of white remain. spoon the batter into the pan with the topping, smoothing it evenly with a spatula.4 bake the cake: bake for ...





7 easy breakfast recipes for thanksgiving morning

we spend so much time planning thanksgiving dinner that breakfast is often neglected. a good breakfast, though, is part of a winning strategy. starving yourself for turkey won’t help—especially if you’re charged with all the cooking. no one want to pass out face first in their gravy. continue reading "7 easy breakfast recipes for thanksgiving morning" »





creamy ziti florentine

florence, the capital of tuscany, is known as the birthplace of the renaissance. but art is not its only treasure. the food of florence is renowned, albeit simple and with roots in peasant cuisine. one famous dish, a hefty tuscan steak, is grilled and often served on a bed of spinach with a few lemon wedges. in fact this dark, leafy green is so frequently found in dishes from this region that seeing the tag “florentine” in the name of a recipe usually implies that spinach is involved. chicken florentine, quiche florentine, and now this one – ziti florentine! continue reading "creamy ziti florentine" »





simply recipes favorite cookbooks of 2017

cookbooks. we anticipate their arrival. we love them and cook from them, splattering their pages. they pile up on our counters, bookshelves, and nightstands. they become our trusted advisors, friends in the kitchen. mercifully, even in the age of the internet and websites like ours, people are still buying – and loving — cookbooks. continue reading "simply recipes favorite cookbooks of 2017" »





pfeffernüsse spice cookies

years ago, i used to host an annual holiday cookie swap at a local nonprofit community center in san francisco. friends and members of the community would gather together, bearing large batches of homemade cookies. everyone would walk around, sampling cookies and taking a few of the ones we loved. each person left with a tin of assorted cookies, along with a slight sugar buzz. it was a marvelous way to meet new people in the neighborhood, as well as learn about new cookies that i wasn’t familiar with. and that’s exactly how i was introduced to the magical pfeffernusse. continue reading "pfeffernüsse spice cookies" »





why is vanilla extract so expensive right now?

if you bake regularly, you may have encountered bit of sticker shock the last time you bought a bottle of vanilla extract. there are a few reasons why we’re seeing higher prices on vanilla right now. continue reading "why is vanilla extract so expensive right now?" »





holiday pinwheel cookies

when i was working on my cookbook marbled, swirled, and layered, i had to make some tough choices about which recipes to keep and which to let go. the cookie chapter was pretty overloaded as it was, and some recipes ended up falling by the wayside. red and white pinwheel cookies were one of them. and that’s too bad because they are a classic holiday cookie that everyone should learn to make. but today is your lucky day! i’m resurrecting the recipe and sharing it with you. continue reading "holiday pinwheel cookies" »





sweet potato waffles with fried egg, bacon, and scallions recipe

1 cook the bacon: in a large skillet over medium heat, cook the bacon until brown and crisp. drain on paper towels. break each slice into a few pieces (large pieces or crumbles, whichever you like!).2 heat the waffle iron: get the waffle iron heating so that it's piping hot when you're ready to make your first batch of waffles. also, place a baking sheet in the oven and set the oven to its lowest temperature to keep the finished waffles warm before serving. 3 mix the dry ingredients: in a bowl, whisk the flour, cornmeal, baking powder, baking soda and salt until combined.4 separate the eggs and beat the whites: separate the yolks and whites into separate bowls. with an electric mixer, beat the egg whites until soft peaks form. set aside.5 prepare the batter: in a large bowl, whisk the egg yolks, mashed sweet potato, buttermilk, and melted butter until smooth. add the dry ingredients and stir until blended. gently fold in the egg whites. stir in the scallions, reserving a few for sprinkling over the top.6 cook the waffles: brush or spray the waffle iron with vegetable oil. ladle the batter into the waffle iron—the amount will vary according to the size of your particular waffle iron; use enough to fill the mold. top with a few bacon pieces and close the lid.bake the waffles until brown and crispy. repeat until all the batter is used. keep the finished waffles warm in the oven while you make the eggs.7 fry the eggs: in a skillet over low heat, melt the butter. swirl the pa...





creamy ziti florentine recipe | simplyrecipes.com

florence, the capital of tuscany, is known as the birthplace of the renaissance. but art is not its only treasure.the food of florence is renowned, albeit simple and with roots in peasant cuisine. one famous dish, a hefty tuscan steak, is grilled and often served on a bed of spinach with a few lemon wedges.in fact this dark, leafy green is so frequently found in dishes from this region that seeing the tag “florentine” in the name of a recipe usually implies that spinach is involved. chicken florentine, quiche florentine, and now this one – ziti florentine!when shopping for ingredients, seek out the very best ricotta you can find. if you live near an italian market, you will probably find some ricotta that’s a few cuts above the standard supermarket brand. it should be rich and creamy, which is the secret to making a swoon-worthy pasta dish without a drop of cream.one other note of importance: the term al dente.what’s the deal with cooking pasta ‘until al dente’? the term literally means “to the tooth.” when it comes to cooking pasta, it means pasta cooked until it is tender but still has some chewiness when you bite into it.this is important because in italian cooking, the pasta is often added to the sauce and cooked for another minute or two before being served. that means the pasta absorbs some the flavorful sauce rather than just being coated with it, and because it was al dente, it won’t become mushy or overcooked.when you are in a pinch for time, you ...





meal plan for november week 4

thanksgiving is almost here! leading up to this momentous day are several days full of prep work. oh, and we still gotta eat!we always invite to thanksgiving dinner any soldiers from our unit who can’t go home for various reasons – we can’t leave them to eat pizzas in the barracks! you probably have your thanksgiving menu all planned out already, but just in case, i’m sharing my menu for that meal, too.meal plan for november week 41 roasted sweet potato soup: monday’s meal, meatless as always around here, is going to be roasted sweet potato soup with a side of toasted naan bread. if you have time, peel and dice more sweet potatoes friday’s meal, as well.why naan with this soup? well, because whenever i taste curry powder (which flavors this soup), i get a hankering for the stuff. i buy mine pre-baked at my local supermarket and pop it into the oven to crisp up.since this recipe calls for chicken stock, and since i’m sure you’ll probably need some for later on in the week, consider making one of the versions outlined in this post. freeze what you don’t need this week.2 flank steak stir-fry with asparagus and red pepper: quick meals on busy weeknights makes life flow seamlessly. take this flank steak stir fry with asparagus and red pepper, for instance. asparagus is still readily available in most parts of the country, but you can easily substitute it with green beans or broccoli.i also appreciate how quickly this recipe comes together. serve it with some rice...





holiday pinwheel cookies recipe | simplyrecipes.com

1 beat the butter and sugar: place the sugar, butter, vanilla, baking powder, and salt in the bowl of stand mixer fitted with a paddle attachment. beat the ingredients together until the batter is creamy, light in color, and clings to the side of the bowl, about 2 minutes on medium speed.2 add the egg: scrape down the side of the bowl and add the egg. mix until incorporated.3 add the flour: add the flour and mix it into the dough on low speed until no more streaks of flour remain.4 divide and color the dough: scrape the dough out onto a clean surface and divide in half. set one half aside. place the other half back in the bowl, and add the red food coloring and raspberry extract. mix until incorporated and uniform in color.divide each half of the dough in half again – you should have 4 balls of dough, two plain and two raspberry. roughly shape each ball into a square or rectangle, and tightly wrap each square in plastic wrap.5 refrigerate the dough for at least 30 minutes, or up to a day, to let the dough firm.6 roll out the dough: remove one piece of dough, unwrap it, and place on a piece of wax paper or parchment paper. place another piece of wax paper or parchment paper on top, and roll the dough into a 6 x 12 rectangle. if the dough is too hard to roll out, let it soften for a few minutes until it's easier to roll.as you roll the dough, occasionally flip it over. if the parchment paper has become wrinkled, unpeel it from the dough and reapply (so you don't get wrinkle...





simply recipes favorite cookbooks of 2017

cookbooks. we anticipate their arrival. we love them and cook from them, splattering their pages. they pile up on our counters, bookshelves, and nightstands. they become our trusted advisors, friends in the kitchen.mercifully, even in the age of the internet and websites like ours, people are still buying – and loving — cookbooks.did you find a new favorite this year? here are some of ours:“melissa clark cooks the way i want to cook, and eats the foods i want to eat. every single recipe in her dinner: changing the game cookbook is a recipe i can’t wait to try.these recipes are the ones you want to make at home—unfussy, colorful, healthy skillet dishes, pizzas, quesadillas, chilis, sheet-pan dinners and salads, with flavors from around the world. and the photography? breathtaking.” ~elise bauer // founder“aside from eating once or twice at the burma superstar restaurant in san francisco, i knew absolutely nothing about burmese cooking before picking up this book. and it’s fascinating.the book weaves together stories of burma (myanmar) and its native foods, stories about the san francisco restaurant, and recipes in a way that feels seamless and wholly engaging.the recipes will also surprise you—the vast majority of them can be made on a weeknight using ingredients from any mainstream grocery store. i love the shan noodles, coconut chicken curry and tea leaf salad. highly recommended!” ~emma christensen // managing editor“after years of accumulating cookboo...





why is vanilla extract so expensive right now?

if you bake regularly, you may have encountered bit of sticker shock the last time you bought a bottle of vanilla extract. there are a few reasons why we’re seeing higher prices on vanilla right now.high demand for pure vanilla extractmore consumers are seeking out pure vanilla extracts, and that’s definitely part of it.according to the folks at nielsen-massey, makers of pure vanilla products, “the global vanilla industry has been volatile for some time and prices have fluctuated significantly in the past decade.”the demand for pure vanilla across the industry has skyrocketed, so much so that in 2015, when large food and beverage companies such as nestle, general mills, hershey and kellogg’s started removing artificial ingredients and replacing them with natural products, it triggered a price jump.dwindling supplies of vanilla beansin addition, laurie harrsen, senior director for communications and public relations for mccormick, says “there’s an unprecedented limited supply of quality vanilla beans in the marketplace, with prices escalating over 400 percent since 2014,” adding that the company won’t sacrifice quality for price.the cyclone that hit madagascar earlier this year—that’s where the bulk of vanilla extracts are sourced—sent prices even higher.vanilla is more expensive than everbut keep in mind that vanilla has never been an inexpensive purchase—it’s second to saffron in terms of its cost.right now, the folks at nielsen-massey say vanilla...





the best way to get crispy, golden turkey skin

i’ve been wrist deep in the business end of chickens all week. i’m on a quest to determine the best way to achieve perfect deep, golden, crispy skin, both for our everyday roast chickens and also for that bird of all birds — the thanksgiving turkey.why? a well-roasted bird makes an undeniably beautiful presentation on your holiday table. also, of course, the snap of salty, crisp skin with each tender morsel of meat is a little bite of heaven. in the end, we want a bird with tender, flavorful meat, and deeply golden, crispy skin. the goal is to inject the meat with moisture while eliminating it from the skin.dry skin = crispy skinultimately, you want dry skin. the drier your skin to start, the crispier it will be after roasting.different cooks and chefs have varying techniques for doing this. some leave the chicken uncovered in the refrigerator (a technique i support), others use salt and or baking powder to draw the moisture out of the skin, and some simply pat the bird dry with paper towels, pop it in the oven and hope for the best.i tested four different techniques to evaluate their effectiveness at creating golden, crispy skin. i tested with chickens rather than turkeys to save time, money, and limit the amount of poultry my family had to eat in a single week. (as it is, they’ve made me promise not to serve chicken for a least a month.)what works for one bird will likely work for another, so you can apply any of the techniques outlined below to any kind of poultry ...





pressure cooker green beans with tomatoes and bacon recipe

1 cook the bacon and onions in the pressure cooker: select the “sauté” setting and add the bacon to the pressure cooker. (if you are using a stovetop pressure cooker, use medium heat.)let the bacon cook until it has rendered some fat and begun to brown a bit, about 7 minutes. add the onions and sauté until softened and translucent, about 3 more minutes.2 stir in the rest of the ingredients and pressure cook: add the green beans, diced tomatoes and their liquid, water, salt, pepper, cayenne, and thyme. give everything a good stir so all of the green beans are coated with some of the cooking liquid.secure the lid on the pressure cooker. make sure that the pressure regulator is set to the “sealing” position. cancel the “sauté” program on the pressure cooker, then select the “manual” or “pressure cook” setting. set the cooking time to 7 minutes at high pressure. (for stovetop pressure cookers, cook for 6 minutes at high pressure.)it will take about 10 minutes for your pressure cooker to come up to pressure, and then the 7 minutes of actual cooking will begin.3 release the pressure: perform a quick pressure release by immediately moving the vent from “sealing” to “venting” (be careful of the steam!). the pot will take a couple minutes to fully release the pressure.4 serve the green beans: use a slotted spoon to gently transfer the green beans to a serving dish. scoop up the tomatoes, bacon, and onions, and spoon them over the top of the beans. serve ...





7 easy breakfast recipes for thanksgiving morning

we spend so much time planning thanksgiving dinner that breakfast is often neglected. a good breakfast, though, is part of a winning strategy.starving yourself for turkey won’t help—especially if you’re charged with all the cooking. no one want to pass out face first in their gravy.here are seven breakfast recipes to start your holiday off right.1 make-ahead frittata squares with spinach, tomatoes and feta: the egg lovers in your house will dig these make-ahead frittata squares. you will love them because there’s no crust involved.it’s a simple process of chopping, whisking and assembling right in the pan. cut baked squares as people arrive at the table, and reheat leftovers to your heart’s content (i could see this going from breakfast to lunch very easily).this frittata also feels vaguely healthy in comparison to perhaps how the rest of your eating will go for the day. hey, it’s about balance, right?2 overnight oatmeal: overnight oats are not a new trend, but let’s face it: anything you can put into a jar for a grab-and-go situation is always a winner. this is especially true on thanksgiving morning.make this oatmeal the night before in the fridge and let it set overnight. you won’t have to lift a finger for breakfast—except maybe to pop a jar in the microwave and grab a spoon.oats absorb a lot of liquid overnight, so by the time you’re ready to eat them the next morning, all they really need is some heating up.3 huevos a la mexicana: and now for somet...





pfeffernüsse spice cookies recipe | simplyrecipes.com

years ago, i used to host an annual holiday cookie swap at a local nonprofit community center in san francisco. friends and members of the community would gather together, bearing large batches of homemade cookies. everyone would walk around, sampling cookies and taking a few of the ones we loved.each person left with a tin of assorted cookies, along with a slight sugar buzz.it was a marvelous way to meet new people in the neighborhood, as well as learn about new cookies that i wasn’t familiar with. and that’s exactly how i was introduced to the magical pfeffernusse.the executive director of the nonprofit, rosie, grew up making pfeffernusse, a traditional christmas german spice cookie. i had never eaten one before, but i knew the minute that i tasted one that i wanted to learn how to make them!sadly, i never got rosie’s recipe before she left san francisco, but i’ve collected and looked at numerous recipes trying to figure out exactly what made hers so special. it turns out that there are numerous variations of pfeffernusse cookies, all claiming to be authentic. (and as with all things “authentic,” everyone thinks theirs is the most authentic!)the version i eventually landed on doesn’t use baking ammonia, a type of leavener that pre-dates baking soda and which some people claim is important to the authenticity. it’s available online, but the idea of baking with a compound that also functions as “smelling salts” just didn’t appeal to me.i also eschewed co...





chili mac and cheese recipe

1 heat the oven to 400f. 2 cook the pasta: bring a large pot of salted water to a boil, and cook the pasta until al dente. drain, rinse with cold water, and set aside.3 make the chili: heat the oil in a large (12-inch) oven-safe skillet over medium heat. add the onions and cook until softened, 2 to 3 minutes. add the tomatoes and cook until they have broken down slightly and some of the liquid has evaporated, 3 to 5 minutes more.add the ground beef, black pepper, 1 tablespoon chili powder, and 1 tablespoon salt to the onion-tomato mixture. cook, breaking up the ground beef with a wooden spoon, until brown and fully cooked, 5 to 8 minutes. remove from heat.4 make the cheese sauce: melt 2 tablespoons of butter in a saucepan over medium heat. add the flour and cook, stirring occasionally, until bubbly and slightly golden, 1 to 2 minutes.slowly whisk the milk into the butter-flour mixture. at first, the mixture will seize up and look crumbly, but will smooth out as you keep adding milk and whisking.once all the milk is added, bring to a simmer. whisk frequently and scrape along the bottom of the pan, so it doesn't burn.cook until the sauce has thickened slightly and seems creamy, 10 to 15 minutes. remove from the heat, and add the shredded cheese and mustard. stir until the cheese has melted. taste and add salt and pepper as needed.5assemble the mac and cheese: combine the cooked pasta, chili mixture, and cheese sauce – you can do this in your skillet if it's big enough, oth...





chili mac and cheese recipe

1 heat the oven to 400f. 2 cook the pasta: bring a large pot of salted water to a boil, and cook the pasta until al dente. drain, rinse with cold water, and set aside.3 make the chili: heat the oil in a large (12-inch) oven-safe skillet over medium heat. add the onions and cook until softened, 2 to 3 minutes. add the tomatoes and cook until they have broken down slightly and some of the liquid has evaporated, 3 to 5 minutes more.add the ground beef, black pepper, 1 tablespoon chili powder, and 1 tablespoon salt to the onion-tomato mixture. cook, breaking up the ground beef with a wooden spoon, until brown and fully cooked, 5 to 8 minutes. remove from heat.4 make the cheese sauce: melt 2 tablespoons of butter in a saucepan over medium heat. add the flour and cook, stirring occasionally, until bubbly and slightly golden, 1 to 2 minutes.slowly whisk the milk into the butter-flour mixture. at first, the mixture will seize up and look crumbly, but will smooth out as you keep adding milk and whisking.once all the milk is added, bring to a simmer. whisk frequently and scrape along the bottom of the pan, so it doesn't burn.cook until the sauce has thickened slightly and seems creamy, 10 to 15 minutes. remove from the heat, and add the shredded and mustard. stir until the cheese has melted. taste and add salt and pepper as needed.5assemble the mac and cheese: combine the cooked pasta, chili mixture, and cheese sauce – you can do this in your skillet if it's big enough, otherwise ...





11 urgent questions about roasting a turkey

most of us only roast a turkey once a year, so we don’t get a lot of practice doing it. invariably, every year some urgent questions come up about the process — whether it’s your first or fiftieth time doing it.you’ve got this. never fear! here are some answers to questions you may have:1 how long does it take to thaw a frozen turkey?the rule of thumb is to thaw in the fridge and allow 24 hours for every 4 to 5 pounds of turkey. that means it will take about 1 to 3 days if it’s a 4- to 12-pound turkey or up to 5 days for an 18-pound turkey or larger.see the usda’s food safety site for more information, including info on how to thaw it in cold water, which is a much faster process.2 should i brine my turkey? wet brine or dry brine? brining, in general, is a personal choice, though most experts agree that some kind of pre-salting a day or two in advance of cooking helps to ensure a moist, flavorful turkey.as to wet or dry brine, it depends. some prefer wet brining, in which the turkey sits in a salty solution overnight or up to a couple days (depending on your recipe). however, some chefs swear by dry brining, which just means rubbing salt, spices and herbs all over the bird a few days before roasting — no liquid at all.people will disagree and say that one is better than the other, but really it comes down to personal preference. both brines are effective at producing a moist, fully seasoned turkey.beware! if you have bought a supermarket turkey, many of them are...