Simply Home by Beth

Simply Home by Beth

Pecan Shortbread Maple Glaze cookie recipe

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Do these cookies look incredible, or what?!!!

The oven’s preheating, the ingredients are on the counter, so let’s make cookies!

Truth be told, I saw this recipe on Pinterest, and had to share it; it’s still November, and your house will be full of hungry people on Thanksgiving, so this is the perfect now-or-never-time to share recipes.

Let’s jump right into it:

Pecan Shortbread Maple Glaze cookies

Prep time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Makes 12 cookies @174 cal. each

Ingredients:

  1. 1/2 C. plus 1 tbs. unsalted butter, room temperature
    • 1 1/4 C. all-purpose flour
    • 1/4 C. granulated sugar
    • 1 tsp. maple syrup
    • 1/4 C. pecans toasted (recommended) and finely chopped
    • Candied bacon and pecans (optional)
    • 4 strips of bacon
    • 1/4 C. pecans, chopped finely
    • 2 tsp. maple syrup
    • 1/4 tsp. fine sea salt
    • Maple Glaze
    • 1 C. powdered icing sugar (confectioner’s sugar)
    • 0.5 cup maple syrup
    • 2 tsp. unsalted butter, melted

Instructions:

  1. Cream together the butter, sugar and the maple syrup. Line 2 baking trays with parchment paper. In the bowl of an electric mixer, using the paddle attachment, add the butter and sugar and cream on medium speed until pale and light. Scrape down the sides of the bowl. Add maple syrup and mix again.
  2. Add flour and pecans into the creamed butter, and at low speed, mix until combined. The dough will look quite “raggedy”.
  3. With your hands, squeeze the cookie dough to form a ball. Press it into a rough disk, roll it out on a lightly floured surface to 3/8″ thick.
  4. At this point, if the dough is too soft, wrap it in plastic wrap and refrigerate
  5. 10-15 minutes longer, until firm. Do not let it get too firm.
  6. Once the dough is rolled out, you can use a cookie cutter, (I used a leaf shaped cutter) to cut out the cookies. Lay them onto the prepared baking tray. Bring together any scraps, re-roll and stamp out the cookies. If the dough starts to dry out when re-rolling, add a couple of drops of water over the dough.
  7. Refrigerate the cut out cookies for 30 minutes or until the dough is hard.
  8. Preheat the oven to 335*F and bake for 10-12 minutes or until edges are golden brown. Cool on tray for 10 minutes then move to a rack to cool completely. Keep oven on and increase heat to 350* F.

Candied Bacon and pecans (optional)

Prepare bacon and bake. Brush the bacon strips with maple syrup and lay them on a lined baking sheet. Bake for 15 minutes before turning and baking for a further 5 minutes until golden and crispy. Remove from the oven and lay on paper towel until cool. Chop into fine bits.

Prepare pecans and bake. In a bowl toss the pecans in maple syrup then lay out on a lined baking tray. Place in the oven and bake for 10 minutes. Remove from the oven and allow to cool on the baking sheet. Chop into small pieces and toss on a pinch of sea salt.

Maple Glaze: Mix ingredients together. Add the powdered sugar, maple syrup and butter to a medium bowl and whisk until thoroughly combined and smooth. If the glaze is too thin, then add a tsp. at a time of powdered sugar until it reaches the consistency desired. If it’s too thick, add a tsp. of maple syrup until you reach the desired consistency.

Dip cookies, the face, into the glaze and gently lift, letting the excess glaze drip off and place on a wire rack to harden.

Sprinkle with candied bacon or candied pecans and leave to set for 15 minutes. Or…enjoy it right away!

Remember, kitchen time shared with a little one….

or a spouse, always makes the food taste better!

Happy Baking !

hugs,

xx,

Hello Cozy Season

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Autumn is nature’s wonderland, every forest is “magical”, every falling leaf a “masterpiece”. Tis’ the Cozy Season…

What is “cozy” to you?

Could it be…fuzzy sweaters, a fire lit in the fireplace, a simmering pot of cloves and cinnamon, fallen leaves across your lawn, the scents of holiday meals prepared? November is found in each of these.

Oh, what a busy and wonderful time of year!

Baking, planning, preparing and shopping, gift-wrapping and gift-hiding from prying eyes, Christmas shopping, decking the halls, and my favorite, celebrating Thanksgiving.

I set my table casually, using both old and new pieces, new linens, chargers and glassware, with my grandmother’s ironstone, Friendly Village dishes and old silverware. It’s the best of both worlds, combined.

Unlike Christmas, there is no rush to shop or decorate Christmas trees all over the house, rather the focus is on Gratitude, gratefulness and truly the Giving of Thanks. It’s a peaceful holiday. I surround myself with loved ones present and with loved one’s past, by using their old china, silverware, cups and saucers…and thinking that they are indeed here with us, today… this Thanksgiving Day.

I make a very traditional-for-us meal.

This is the meal that my mother prepared when I sat on a pillow to reach the tabletop, and my brother sat in his highchair.

This is the meal that I prepared for my three daughters, with my parents and grandparents as our only guests; I had never made a turkey before and was quite mortified when my husband pulled out a steaming plastic bag of the neck and gizzards!

You can imagine…a Thanksgiving that went down in history, my grown daughters still roll with laughter!

Traditions make memories.

Memories that are laughed about and cried over, the memories that last forever.

I hope you have a chance to “gather”; to gather your friends and family, to celebrate just being together, celebrate your family ties and close friendships, it may sound overly sentimental, but indeed, I am overly sentimental.

Who knows why?

I just am, aren’t you?

“During this month of cozy, cozy homes and comforting memories, I want to thank you all for your presence and support this past year, when I count my blessings, I will surely think of you…

Blessings,

xx,

Collect the things you love…

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that are authentic to you, and your house becomes your story!

~ Erin Flett~

I chose this statement because I absolutely agree with Erin!

What “story” would your house tell about you?

When it comes to creating a “home”, I believe we express ourselves by choosing items that bring back fond memories, or will create new memories, items that both represent and remind us of who we are, where we’re from and where we’ve been, that are “authentic” to you, and you alone. For myself, I want my home to be a welcoming place to others, a respite from a hectic world, and a safe haven for my children.

The very act of gathering cherished and curated items, the “things” that tell our “story”, is what transforms an empty shell of a house into a “home”.

A few years ago, I remember walking into a neighbor’s house during the Christmas season. The formal dining room was “Christmas Holiday Hosting” ready, each festive item “en trend”, with every detail perfectly paired and matching. I noticed that everything was “new”, and it actually looked like it was straight out of the showroom. I complimented the homeowner, sincerely, on her lovely room.

Walking away, I had to giggle a little, inside, when I thought, “what would she think of my old stuff”?

We each have different likes and dislikes, different tastes and preferences, our own versions of what “comfort” should look like and feel like.

My tastes?

Actually, what I “like”, is always changing and always growing… Out of necessity, I feel that the seasons of my life dictated my preferences, choosing practicality and security when I was young, preferring function over form and fashion, for a growing family, followed now, by the ease of relaxed pleasure and the freedom of self-expression.

Are you a “sentimental” decorator?

I tend to be very sentimental, and I also have a huge appreciation for handmade items derived out of need. I now mix new upholstered pieces (for comfort), with old pine furniture, and my kitchen wares, utilitarian-purposed items that were once staples in homes years ago, are now currently residing in the kitchen drawers, if not used for decor.

The “authenticity” of our homes, the expression of our lives, may or may not appeal to anyone else, and that’s okay!

My home IS my story.

Your home is YOUR story.

Opening the door, you’ll see my collected and cherished goods, having no “showroom” appeal, no en-trend status, but together, the items reflect where I’m from, who I was and have been, and the woman I am today.

(Not my photo, but a great example of how I want my current house to look like, it just takes time. The old tables, slipcovered chairs, floral block- print pillows and stoneware are a few of my favorites.)

What does your home say about you?

This year, what will you add or subtract from your decor?

I have a few plans for this “current” house, though my current partner doesn’t agree with all of it, preferring to buy a newly built house, instead of investing time or money into our home. I don’t mind moving to a new location, though a brand-new build doesn’t appeal to me. Where’s the story? Where’s the character?

Rest assured my friend, no matter where I may land, you will find me in a state of “creating home”.

Knowing who you are and what you like, isn't always easy.

For example, it took me a full year to choose my dining room wallpaper! For a client, it takes about 2-3 weeks or less, plus I’m on their schedule. I choose carefully, it’s easier for me, maybe you as well, to know what I do NOT like or want, and that’s at least a start!

This is the “thing” I want you to know,

Nobody does “you” better than you do.

Be authentic to yourself and enjoy the process!

Your home will thank you!

(and don’t giggle out loud when leaving someone’s home:) )

Be blessed,

xx,

Crockpot Chicken Vesuvio

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The weather is cooling, leaves are falling, it’s time to warm up with simple meals. Crockpot cooking is a time saver with easy clean up in the kitchen.

Crockpot Chicken Vesuvio is an Italian meal, that is made in an oven, then finished in a large skillet, on the stove top, it’s never made in a crockpot.

Until today.

I’m not an Italian, I’m more Dutch than German, and for some reason, as much as I love the creamy, rich taste of this dish, I also prefer a one-pot meal that’s quick to assemble and cooks while I’m free to do something else, outside of the kitchen. I want taste and ease, the best of both culinary worlds.

I looked up Chicken Vesuvio per my husband’s request, (we both love Italian anything), and I had most of the ingredients needed, but he had told me that the best part was the fresh Basil sprinkled over each serving.

I bought fresh Basil, a whole plant, and read that the recipe recommended fresh parsley!

So, I used the basil in a tomato salad as a side, and dried parsley on the Chicken Vesuvio.

You can see that we were already off to a rough start! but trust me, it gets easier. I was determined to enjoy this recipe because of its rich and creamy taste. Serve this dish with a side salad and crusty bread and this is pure perfection.

Chicken Vesuvio

Beth Wood
Italian
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • 1 kitchen/large knife
  • 1 cutting board
  • 1 7-quart crockpot
  • 1 large spoon to mix and stir.

Ingredients
  

  • 4 chicken breasts boneless and skinless, cut into strips (quartered)
  • 3 tbs. extra virgin olive oil
  • 2-3 C. low sodium chicken broth or stock
  • 2 lg. onions chopped
  • 6 cloves garlic, fresh and smashed
  • 10 2-3" baby creamer potatoes, halved do not peal
  • 8 lg. white mushrooms wipe clean and pull out caps
  • 1 13 oz. bag of Birds Eye Baby Sweet Peas Frozen
  • 1 block Philadelphia Cream Cheese I used Original
  • 2 packets Good Seasons Italian Dressing and Recipe Mix
  • 1/2 tsp salt
  • ground black pepper to taste
  • fresh parsley, chopped, for topping per serving

Instructions
 

  • I used 4 large boneless, skinless chicken breasts, that were fresh, not frozen. I cut all extra fat off of each chicken breast, cut in half, then half again, having four strips for each breast.
  • With my olive oil, I drizzled a little over the bottom of the crockpot, placed my strips in a row, drizzled another tbs. or so over the chicken, added ground pepper over the chicken and a pinch of salt.
  • I cut my onion into chunks, and the small potatoes into halves, after rinsing them. Layer this over the chicken strips, add sliced mushrooms and top with the garlic cloves, smashed.
  • Cover the vegetables with the 2 packs of Italian Seasoning mix, and black pepper. Add enough chicken broth to cover the chicken and up to the bottom of the vegetables, Top with room temperature Cream Cheese, 1 block, cut into 8 squares or cubes and lay spaced out over the vegetables.
  • Put crockpot on high for 6 hours. Keep lid on for 6 hours, lift lid, mix the cream cheese, stir slightly and add frozen peas on top. Cover the lid for another 10 minutes, stir, and serve.
  • Top your servings with fresh chopped or torn parsley, and a generous sprinkle of Parmigiano Reggiano cheese!
    Enjoy!
  • Note: The spots you see in the broth is the olive oil I used, it is not fat.
    Also, if you're watching your sodium intake, try one packet of seasoning mix instead of two, and I used low sodium chicken broth. The pinch of salt could probably be eliminated. You can always salt to taste before you eat it.

Notes

Keyword chicken, mushrooms, onions, garlic, peas, cream cheese, chicken stock, potatoes

You’ll have to let me know if you make this or let me know how you make your own Chicken Vesuvio!

We both loved this dish. Our house was literally “delicious”, the very walls smelled so good. He came out of his office and said, “what is that? It smells amazing!” Naturally, he was thrilled when I said it was dinner, and almost ready.

Hope you give this a try!

FYI: Here’s a thought…it took more time to write this post with the recipe, than it does to make this family-sized dinner, serve it, add the sides, and clean it all afterwards. I’m only exaggerating ” a little”!

Thanks for stopping by,

Ciao!

xx,

Pumpkin Buttermilk Pie

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Pumpkin Buttermilk Pie recipe, from Michelle @vintagehomedesigns.com

Nothing takes that first bite out of Fall, like pumpkins…

pumpkin anything, from spicey potpourri to pumpkin pies.

Today I’m sharing a recipe because it proved to be delicious, and the post itself was lovely, shared by Michelle @vintagehomedesigns.com

This is my Pumpkin Buttermilk Pie, cooling after baking. My recipe was not the same as hers, but it’s included below. I also topped mine with whipped cream and cinnamon.

Pumpkin Buttermilk Pie

Michelle
Autumn holiday/Thanksgiving dessert, easy pie
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 1 oven, refrigerator, hand mixer, mixing bowls, measuring spoons, pie baking dish

Ingredients
  

  • 1 Pie shell, homemade or store-bought pie crust
  • 1/4 C. flour
  • 1/2 C. melted butter 1 stick
  • 1/2 C. buttermilk
  • 1 1/2 C. sugar
  • 3 lg. eggs
  • 2/3 C. canned pumpkin
  • 1/2 tsp. pumpkin spice

Cinnamon Whipped Cream

  • 1 C. heavy whipping cream
  • 2 tbs. granulated or confectioner's sugar.
  • 1/2 tsp. ground cinnamon

Instructions
 

  • Combine dry ingredients and wet ingredients together in a mixer bowl.
  • Blend until well combined and smooth.
  • Pour the pumpkin mixture into an unbaked pie crust.
  • Heat oven to 350*F and bake for 1 hour.
  • Remove from oven and let cool completely then top with the cinnamon whipped cream.

Cinnamon Whipped Cream

  • Add whipping cream, sugar and ground cinnamon to a mixing bowl.
  • Using a stand mixer or a hand mixer, beat for 3-4 minutes or until stiff peaks form.

Notes

The blend of cinnamon with fresh whipped cream definitely takes this up a notch!
Keyword buttermilk, pumpkin, fall dessert, Thanksgiving dessert, easy pie

I included Michelle’s recipe because of her unexpected twist on one of Fall’s most traditional pumpkin pie recipes. I thought the buttermilk would add a “zing” to the pie, maybe even a little bitterness, but was pleased that it did not. Very creative, and I admire that.

My pie was also quick and easy, VERY easy, I took several short-cuts but made sure to use the buttermilk and topped it with whipped cream and cinnamon.

Right out of the oven, still rippled but set well after 1 hour’s baking time.

*Beth’s Quick Pumpkin Buttermilk Pie*:

Ingredients:

1 can of Libby’s Pumpkin Pie mix, 30 oz.

2 large eggs, lightly blended (I used a whisk)

2/3 C. Buttermilk

Directions:

In a 9″ Pyrex pie pan, sprayed with Pam cooking spray, I rolled out 1 Pillsbury’s Pie Crust, pre-made, and laid it carefully in the pie pan.

Bake according to directions on the can, except

I substituted Buttermilk instead of the evaporated milk (Milnot or Carnation)

The pie took an hour to bake until set, and a toothpick came out “clean”, then I continued cooling it on a baking rack for about another hour.

Tomorrow morning, I’m having pie for breakfast! WITH the cinnamon whipped cream, how is that different than cereal and milk?

Hope to see you on the blog tomorrow, with your coffee cup, and you can look at the beautiful pie Michelle made, and my “attempt” to try something new.

I so admire Michelle’s work that I wanted to share it with you all.

I enjoy sharing what inspires me, remember,

it’s time to bring Fall into our kitchens!

Let me know if you try this recipe, and what you think about it!

xx,

Happy Halloween!

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Who’s the Cutest Witch of All?

Hey all, just wanted to jump on quickly and wish “you and yours”

a very Happy Halloween!

This day is the highlight of any child’s life, that I’ve ever met…wouldn’t you agree? I know it was for me, as a child, and I still enjoy seeing the neighborhood children in their costumes when they ring our doorbell, so sweet.

At this moment, a crockpot of chicken mushroom soup is slowly simmering, not quite ready to eat, but soon. My husband and I have our own traditions, a yearly tradition, that we both look forward to. We are currently “empty nesters” with no grandchildren living near us, so we’re on our own for Halloween festivities, and that’s okay. For Halloween, we ALWAYS do three things, this is our tradition, this is how we “party”!!

  1. We always use the same JUMBO crock bowl as our candy bowl, we refill the bowl as needed. In our current home, we average about 200 children/trick or treaters’ each year. It was pointed out to me earlier today, that we’re giving out 4 Costco bags of candy, totaling 23.75 pounds of goodies. A Dentist would love us!

Personally, I think we’re one bag short of last year’s crowd, wish us luck!

2. Every year, I make homemade chili, served in an old diner’s mug with a handle, that way we take turns answering the doorbell, carrying our dinner with us. Works out well, so why change it? This year, Jon found a recipe to try… (what’s wrong with my chili?), so I made Chicken Mushroom soup, in the crockpot. If it’s great, I’ll add the recipe to my blog…if you don’t see it here…. then you’ll KNOW:)

3. One year after we married, we bought a puppy, bringing a ton of light, and laughter into our newly blended family. We named him Hoosier. At the time, we were living in Illinois, I was missing Indiana, all things home to me; homesick, I named the dog Hoosier (as in Indiana Basketball, I.U.) Hoosier didn’t know he was from Illinois, and didn’t mind his name.

Every Halloween, not having children, we dressed Hoosier in a costume, and he would join us at the door, greeting the little ghouls and goblins. Keep in mind, we were carrying food to the door, that may have factored in, our little man never missed a free meal!

Photo: Hoosier, our spider. Not liking his costume, he chewed off an eye in protest!

No matter how you celebrate Halloween, remember, there’s a kid inside of all of us, still wanting a little bit of fun, and a whole LOT of candy!!!!

Thanks for listening, reading…. time to shred the chicken and finish the soup!

Enjoy your holiday…

xx,