The Simply Delicious Kitchen is currently undergoing some changes at this time so we apologize for the current state of the website. We are currently reworking our name, content and site. The Simply Delicious Kitchen will now be known as “Cozy and Homemade“. The new site will be launching soon and the new focus will be primarily on baking and sweet treats. There will be an archive on the new site for all of TSDK’s cooking recipes. We will keep everyone updated on the launch date of the new site at which point this site will become inactive and redirect you to Cozy and Homemade. Thank you for your patience as we make this very exciting transition.
My daughter Emerson happens to be the world’s WORST eater. She is super picky about every single thing that goes into mouth from fruit to meat to pasta. For whatever reason she takes issues with the way most every food tastes and feels in her mouth EXCEPT pumpkin. For some inexplicable reason this child actually loves baked pumpkin goods. So for her birthday, I decided to make her a delicious Spiced Pumpkin Coffee Cake. I am not a huge pumpkin person myself however, this cake was incredible. It was moist, flavorful and the perfect treat for a crisp, cozy fall day.
This recipe comes from none other than Ms. Paula Deen who happened to put out this amazing Fall baking magazine a few years back in 2014. It was a lovely publication filled with recipes featuring pears, apples, pumpkin and squash. If you happen to have this issue in your collection of recipes and cookbooks, it can be found on page 83. I followed the recipe as written except for one minor change which was to replace the 1/4 cup of sour cream with a 1/4 of low-fat vanilla yogurt. I also threw in an extra splash of pure vanilla extract because you can never go wrong with a little extra vanilla. Happy fall, y’all! Enjoy!
- 1/4 cup unsalted butter
- 1/3 cup firmly packed brown sugar
- 3/4 tsp pure vanilla extract
- 1/8 tsp Kosher salt
- 3/4 cup all-purpose flour
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp Kosher salt
- 3/4 cup canned 100% pure pumpkin
- 3/4 cup firmly packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup sour cream OR 1/4 cup vanilla yogurt
Topping – In a small saucepan cook the butter, brown sugar, vanilla extract and salt over medium heat, stirring constantly, for about 6 minutes or until smooth. Remove from the heat and stir in the flour until smooth. Turn mixture out onto a plate and allow to cool completely.
Cake – Preheat oven to 350ºF. Line an 8″ square pan with parchment or spray with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside. In a large bowl whisk together the pumpkin, brown sugar, vegetable oil, eggs and sour cream/yogurt until smooth. Add the flour mixture to the pumpkin mixture and whisk until just smooth.
Pour the batter into prepared pan. Break up the topping mixture into chunks and sprinkle all over the top.
Bake for 30-35 minutes or until a wooden toothpick inserted into the center comes out clean. Serve warm or allow to cool completely.
**Tip – Mashed cooked sweet potato or puréed cooked butternut squash can be substituted for the pumpkin.**
The only thing better than biting into a crisp fresh apple is digging into warm, spiced baked apples which are not only delicious but relatively healthy. Baked apples make a great stand alone treat as well as a fantastic topping for ice cream, french toast, pancakes, waffles, toast or even chicken! They are also incredibly yummy stirred into vanilla yogurt, it makes for the perfect filling breakfast. I like to make a big batch of these apples and then keep them in the fridge so I have them on hand all week for my breakfast and snacks.
This recipe is great because nothing really needs to be exact. Feel free to add a little more cinnamon and spice or if you like your apples more “syrupy“, add a little more liquid or even a dash of maple syrup for flavor and stickiness. There really is no way to mess this recipe up so get comfortable playing around with the ingredients and flavor profile.
One quick trick to speed up the prep time is to use an Apple Corer and Slicer which makes the job so much easier. I feel that the apple slices are a little on the thick side so I like to halve them however, you can bake them “as is” just be sure to increase the cooking time. Serve the apples warm right out of the oven, at room temperature or even cold. They will keep for a few day if placed in a tightly sealed container in the fridge. Enjoy!
- 2 tbs unsalted butter, divided
- 2-3 tbs dark brown sugar
- 3 tsp vanilla sugar or granulated sugar
- 3 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 5 large baking apples peeled, cored and sliced to medium thickness (Honeycrisp, Granny Smith, etc)
- 3-4 tbs water or apple cider
Preheat the oven to 350ºF. Grease a large baking dish with 1 tablespoon of unsalted butter. Set aside.
Mix together the brown sugar, vanilla (or granulated) sugar, cinnamon and nutmeg. Toss the apples slices in the mixture and coat evenly.
Place the apples into the baking dish and add the water or cider to the baking dish. Dot the apples with the remaining 1 tablespoon of butter. Bake for 30-35 minutes or until apples are tender but not mushy.
Spiced apples are absolutely one of my most favorite things in the whole world. They are warm, delicious, cozy and remind me of everything autumn which in my opinion is the best time of the year! This is one of those recipes where being accurate and measuring is completely unnecessary, I like to fly by the seat of my pants with this one. I add a “little bit of this” and a “little bit of that” until I stumble upon the perfect amount of spice and flavor. Don’t be afraid to experiment with different spices and apples, you simply cannot go wrong here. Since this is such an easy recipe to master, try letting your kids in the kitchen with you so they can give it a whirl themselves!
My favorite apples to use when I am making this recipe is a combination of Granny Smith and Honeycrisp. The Granny Smith apples add just the right amount of tartness to balance the sweetness and they hold up well when cooking. Honeycrisp apples are the perfect blend of sweet and tart and work really well in cooking as well but are also excellent apples to grab and eat raw. When making spiced cooked apples you can slice them up in nice big wedges or dice them up as I did above. To get nice, even pieces and speed up the cooking process I used my Vidalia Chop Wizard . It’s a great little gadget to quickly chop and dice veggies and fruit and it’s worth the small investment especially for those who aren’t comfortable with their knife skills.
I love to top my pancakes with a huge scoop of warm spiced apples, drizzle them with a little Apple Butter Syrup and then top it off with a nice dusting of confectioners sugar. It is the perfect Sunday morning treat especially on those cool, crisp fall days. They are also delicious stirred into yogurt or as a topping on your vanilla ice cream. Serve alongside pork, top your chicken, spread on toast or even eat them straight! They are so delicious no matter how you eat them and they are the perfect accompaniment to many dishes. Turn on your creativity and whip up a batch today. Enjoy!
- 3-4 apples, any combination of varieties
- 1-2 tbs unsalted butter
- splash of apple cider OR apple juice
- few sprinkles of granulated sugar
- few pinches of ground cinnamon, apple pie spice, baking spice, nutmeg OR other spice
- dash of pure vanilla extract
Wash, peel and core the apples then slice or dice them up. In a small saucepan set over medium heat melt the butter. Add the apples, cider or juice, sugar, spices and vanilla extract. Cook, stirring occasionally, until the apples are tender but not falling apart. Adjust seasonings as needed and serve warm or store in the refrigerator for 3-5 days.
A delicious, warm bowl of oatmeal is a great and hearty way to start your day but the ingredients that are in those instant packets aren’t always the best. Instead of grabbing a commercially prepared packet of oatmeal, grab a jar of your own homemade version! It’s super easy to prep and you can control the amount of sugar you use as well as choose your favorite add-ins. If you’re concerned about your sugar intake you can use less sugar or even replace it altogether with stevia, the Truvia® brand is my favorite.
For the batch pictured above, I used brown sugar, cinnamon and reduced sugar Craisins® however, you can change up the spices and use any other add-in you would like. Try out dried fruits, chocolate chips, or even chopped nuts. You can store your individual serving size oatmeal in cute Mason jars or small resealable bags. Make a few batches at a time, it only takes minutes to pull together and you’ll have a delicious breakfast ready to go each morning. Enjoy!
- 1/2 cup quick-cooking or 1-minute oats
- 1/4 tsp ground cinnamon
- 1 tbs packed brown sugar
- pinch of Kosher salt
- 1 tbs mix-ins, dried fruit, nuts, chocolate chips, etc.
To prepare – Combine all of the ingredients in a small bowl. Store in a small resealable bag or Mason jar. Makes 1 serving.
To cook – Empty the oatmeal into a small bowl or cook right in the Mason jar. Add 2/3 cup boiling water and stir. Cover with lid or plastic wrap and let sit for 5 minutes. Uncover, stir again and serve hot.
I am often asked for my recipe for tomato sauce which I always struggle with because when it comes to sauce, I don’t follow a recipe. When I first started making sauce over 20 years ago I asked my mom for her “recipe” and she gave me a bunch of vague measurements and ingredients to throw together and then…..”VOILA!!”………sauce! So I’ll now pass along my list of vague measurements and ingredients to throw together and hopefully you’ll end up with a delicious pot of sauce as well.
Really good, flavorful sauce develops in time so if you can, let it cook for hours on the stovetop. The longer, the better! If you can’t be home all day to babysit it, use your Crock-Pot! I’ll usually brown the sauce and onions first and then add everything to the Crock-Pot to cook. You can put the meat and onions in raw however, I don’t think you get the same depth of flavor as when you brown them first so I recommend not skipping this step. Taste your sauce periodically and adjust your seasonings as it cooks because there is nothing worse than bland tomato sauce. My favorite way to taste the sauce, and I’ve been doing it since I was a kid, is to have a piece of “gravy bread“. Dip a slice of folded white bread in the sauce and enjoy! So yummy!!!…………….and very hard to eat just one slice!!
Try adding some red wine, make it with meat or without, let your meatballs cook in the sauce or don’t. There really is no one way to make sauce and depending on my mood and what’s in the house, my sauce will turn out a little different each time. My favorite way to make it though is with sausage meat and red wine. Cooking the onions and garlic in the sausage fat really adds so much flavor to the finished product as does a good, rich red wine. It’s also a great way to deglaze your pan! Fresh basil is the perfect finishing touch!
Use this “recipe” as a guide and don’t be afraid to substitute ingredients or adjust the amounts to suit your own tastes. Part of being a good cook is learning to become intuitive in the kitchen, following a recipe is great (and I do it often) but learning to cook using what you know about flavors and ingredients is a skill worth developing. Sauce is the perfect thing to practice on because most sins are easily correctable. So tap into your inner Italian and get cooking!!
- 1 – 1.5 lbs sweet or hot Italian sausage with fennel, casings removed OR 1 – 1.5 lbs ground beef
- 1 large yellow onion, finely diced
- 4-6 garlic gloves, smashed then minced
- Red wine, about 1/4 – 1/3 of the bottle
- 2 (28 oz) cans of crushed tomatoes
- Kosher salt and black pepper, to taste
- Pinch of red pepper flakes
- 1-2 tbs dried parsley
- drizzle of extra-virgin olive oil
- handful of fresh basil, cut into thin ribbons
In a large pot set over medium heat cook the sausage/ground beef until nicely browned. Remove with a slotted spoon and set aside.
Add the onions to the fat and cook until slightly softened and translucent, about 5-7 minutes. Add the garlic and cook until fragrant, about a minute. Pour in the wine and scrape up any browned meat bits and onion stuck to the bottom of the pan.
Add the meat back into the pot along with the crushed tomatoes, salt, black pepper, red pepper flakes and parsley. Drizzle a little extra-virgin olive oil over the top. Cover and allow the sauce to simmer for at least 2 hours, longer if possible.
In the last few minutes before serving, toss in a nice handful of fresh basil and stir.
**Tip – I like to freeze cleaned fresh basil leaves in a Ziploc bag so that I always have fresh basil on hand. When you need some for a recipe just grab a frozen handful and crumble it right into your dish**