butter Archives - Simply Sells Kitchen

Molasses Cookies

Sandra Sells — Thu, 22 Dec 2022 02:30:18 +0000

This is one of my top two favorite cookies, only next to our family chocolate chip oatmeal cookies recipe. Every year as the fall and winter approach I give myself permission to indulge at times. I mean it the most wonderful time of year, am I right? Another holiday favorite is my mothers Millionaire Shortbread. It’s divine and a must try! Thinking about the holidays I had to make our molasses cookies to bring on the cheer. The chewiness and rich flavor of molasses is very nostalgic. It reminds me of everything Christmas and all things gingerbread. The outer sugar coating really brings a crunch and sweetness that makes this cookie a delicious treat! In our house we pair the molasses cookies with a hot latte or a cold glass of milk. The ingredients for this are usually a staple in most pantries. I don’t always keep molasses on hand but just happened to have one from last year that I never opened. Molasses Cookie Recipe The recipe is very basic ingredients and the star of the show is molasses. Rolling the dough in sugar creates an amazing crunchy outer layer over the chewy cookie. Begin by preheating the oven to 350℉. To make the dough, I start by adding the softened butter, brown sugar, white sugar, molasses, and Pure Vanilla Extract (the wet ingredients) to my kitchen aid stand mixer. In a separate bowl combine the flour, cinnamon, pumpkin pie spice, ginger, cardamom, salt, and baking soda. When the dry ingredients are combined you can add them slowly into the wet ingredients (1/3 at a time). Add the tbsp of water to the mixer to help combine the dough. We enjoy using a cookie scoop to keep our cookies even for looks but also for even baking. Take each scoop, roll it in a ball and roll it in the white sugar. Place each ball a couple inches apart on a lined cookie sheet as they do spread. Bake the molasses cookies for about 10-11 minutes. The cookies will look very soft in texture. However it’s in the after baking that the beautiful chewiness with the sugar crunch begins to happen! 🤩 Allow them to cool for 10-15 minutes. Special Family Time My daughter Norah wanted to help this year with the molasses cookie recipe. It was a precious memory. You’ll see her little hands featured in our Instagram reel. It has been a lot of fun bringing her and her brother Jonas into the kitchen and creating memories and traditions. Both kids love to bake with us! The molasses was a new scent to her at the age of 5. At first I wasn’t sure if she’d like the recipe. I quickly found out it took her only one bite to get her high approval. Children can be so skeptical when it comes to new foods. We often make my husbands chocolate chip oatmeal cookies for the children because it is the family favorite and a crowd pleaser. However these molasses cookies are dear to my heart and earned their place. This recipe will be on our Christmas cookie line up and I hope in yours too. There are many recipes for cookies and sweets out there but sometimes having a tried-and-true classic recipe is all you need. Milk and cookies will never be the same. The molasses cookies use very basic ingredients from your cupboard. Of course the star of the show is unsulphured molasses. Try them out this Christmas season. I promise your family and friends won’t be disappointed! 😀

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Chocolate Chip Banana Bread

Sandra Sells — Thu, 28 Apr 2022 16:24:01 +0000

I know what you are thinking, “What am I going to do with all those ripe bananas?” Well, I know what you should do—make banana bread! I mean, most of us have more than one banana going a little too ripe anyway. Banana bread is my usual go-to solution, but sometimes we make our paleo banana pancakes or smoothies. I was thinking of how to make the recipe better. Chocolate chip banana bread was the perfect answer! Bananas in our home In our household we love bananas. We go through bundles and bundles every month. The kids have grown up loving them as well. They’re really perfect to incorporate into any sweet treat and add another depth of flavor. One of our favorites is something we call banana whip. We freeze a few bananas and then blend them in our Vitamix blender for a sugar-free treat you can’t beat. This chocolate chip banana bread recipe is a great one that your friends will love! I wrote this as a two-loaf recipe in hopes that you will share one with a friend, or you can freeze it if wrapped well! This past weekend I brought two loaves to our precious friends at church for a post-service snack. I definitely got some thumbs up! It just warms my heart when everyone shows me their mouthful smiles! Banana bread recipe This recipe is so simple! It can be made using a bowl and a whisk or right in your mixer. I opted for our KitchenAid stand mixer. I would ordinarily say to mix the dry ingredients in a separate bowl and then combine them, but let’s be real and save a dish. So, just put the bananas in the bowl (or mixer), and then add the rest of the ingredients and mix them until just combined. It is better not to over mix, so just mix the ingredients until a smooth batter. Add the evenly split batter into your greased loaf pans and bake at 350℉ for 45-50 minutes. I advise you to look at them at the 45-minute mark and decide your desired brownness. We like to spread butter on the bread right after it comes out of the oven, and if possible serve it warm. There is just nothing like a warm slice of this chocolate chip banana bread with a spread of smooth and creamy butter, along with your favorite hot drink! This is something that we had often growing up. I really hope you and your loved ones enjoy this banana bread!

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Baked Oatmeal Muffins

Sandra Sells — Tue, 29 Mar 2022 15:23:42 +0000

Oats are a huge staple in our house! From regular oatmeal to cookies and pancakes, we tend to use oats in a lot of our recipes. These baked oatmeal muffins have been a great addition in our home. My kids started a pass or fail challenge when recipes are finalized, and I got a pass on these. I think I have mentioned they are tough critics, so I am quite pleased. This muffin recipe is versatile and customizable to any palate. They are so easy to make! These baked oatmeal muffins are great to make ahead for quick breakfasts on the go and are a healthy option for your family. Go ahead and bring them to your next brunch gathering; they will definitely be a hit! They stay fresh for 3-4 days in a sealed container on the counter or you can store them in the freezer for a longer period. I like to put one in my kids lunchbox as a nutritious treat option! Recipe You make these baked oatmeal muffins right in the food processor. I am sure a Vitamix would do the job, too. First, preheat the oven to 350℉, and then prep your muffin tins with non-stick cooking spray. I start by mixing all the dry ingredients in the food processor and pulse them until the mixture looks like a course sand texture. Next, I add everything else right into the food processor and pulse them until combined (about 30 seconds). Finally, I use my cookie scoop to scoop the batter into each muffin space. Using the cookie scoop fills 12 muffin spaces pretty evenly if the scoops are even. The toppings I chose for this batch of muffins were blueberries, strawberries, and chocolate chips. I bet you can guess the kids favorite, yep, the chocolate chip ones! My husband was partial to the blueberries! Like I said, these muffins are very versatile. You can even make them mini muffins for your little toddlers. Some other topping options that would be great on these are cooked apples, chia seeds, nuts, granola, or raisins. I bet this recipe would also be a great base for a coffee cake crumble. The options are endless. I hope you enjoy these baked oatmeal muffins and I encourage you to try to make healthy options like these for your family!

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Shepherd’s Pie

Sandra Sells — Mon, 28 Feb 2022 15:38:13 +0000

When growing up, there were three or four favorite recipes that we repeatedly made in my mother’s house, and I bet your family did the same thing. These days, I find myself going through seasons where certain meals in our house are repeated. I think it’s because they’ve become our family favorites, especially for the weeknights. Kodi and I find food to be our creative outlet and something that inspires us as part of living well and loving well. We love to cook and make new creations in the kitchen, but sometimes you just need to make that family favorite you have made so many times before. The kids love it, and you usually have the ingredients in the fridge or freezer. The dishes that were my favorites when I was growing up were definitely chili, taco bowls, barbeque meats, salad and my mother’s famous shepherd’s pie. Today, I thought I would share with you one of our family favorites – our Simply Sells shepherd’s pie. My father is a British man straight out of Yorkshire, England. My mother is a Colombian lady who found herself in England at a very young age. It’s in England where my mother met my father. She picked up a few good recipes along the way that have found their way into our kitchen at the Sells house. I wouldn’t call them generational traditions, just good home cooking inspired by a combination of both the Hispanic and British sides of my parents. Shepherd’s pie is made traditionally with lamb. In our house we tend to use beef. We still call it shepherd’s pie like my mother did, but some might say our version is more like cottage pie since we use beef. Sometimes I lighten it up a bit and use ground turkey for the meat or mashed cauliflower for the potatoes. Whether ground beef or turkey, mashed potatoes or mashed cauliflower this recipe is the real deal and full of flavor and deliciousness. Be ready to indulge! A bit of History… Shepherd’s pie was created in the 1800’s in England. It’s a very sneaky dish that may have come about just to cover up leftovers with mashed potatoes, and then served to the family as a new meal. Genius if you ask me! I love it since I am always trying to make sure I use everything in the fridge, to limit waste. We could learn from those mommas that may have lived through lean times. Even though we may not live in lean times at the moment, one thing we have learned is that it’s important to stretch out meals and, when needed, feed a neighbor or someone in need. Making Shepherd’s Pie To make our Simply Sells shepherd’s pie, I start by melting the oil and butter in a Dutch oven pot. I like using a Dutch oven because I can make the whole recipe right in the same pot – anything to save a dish in my opinion (who likes doing the dishes). This also makes it easy to store the leftovers because you can just cover the pot with the lid. After the butter and oil melts, add your onions and carrots, and then sauté them until softened and the color begins to brown. Next, stir in the tomato paste and let it begin to deepen in color for a couple minutes without burning. Toss in the garlic – take a minute to inhale the aroma coming from the pan. Wow! Add the lean beef, Worcestershire sauce, broth, salt and seasonings. Let it all start to combine and bubble up on the stove, and then stir in the peas. Top it with your favorite mashed potatoes. I have the recipe and ingredients listed for how we make ours, which has a coarse texture as I prefer hand mashing, which tends to leave some lumps. When I top the dish, I like to create peaks in the mashed potatoes like my mother always did. I then sprinkle the top with a most delicious cheese, to create a beautiful masterpiece. This shepherd’s pie is great to make ahead and freeze for another day. Along with being delicious, I love it because the leftovers are just as good as on the first day. I hope you enjoy our Simply Sells shepherd’s pie. It really packs a hearty punch and sneaks in yummy veggies.

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Gluten Free Oat Flour Pancakes

Sandra Sells — Mon, 14 Feb 2022 05:09:55 +0000

Our Simply Sells gluten free oat flour banana pancakes are the easiest way to make whole grain pancakes for your family. So, for all the gluten free peeps out there – you deserve pancakes too! I love that the recipe calls for pantry staples because I always have the ingredients on hand. I have made pancakes that use store bought mixes, like in my paleo banana pancakes recipe, but if you don’t have a pancake mix on hand these gluten free pancakes really are the next best thing. Another plus with this recipe is the protein content that will keep you going for the day because of the number of eggs used! I only use natural ingredients to sweeten the pancakes, and they win my kids’ approval every time. It can be hit or miss with other foods, but I always seem to hit the mark with these. To be honest, I would rather save the sweetness for the toppings anyway. 😉 These Pancakes are Easy! For this recipe, I mix the pancake ingredients right in my Vitamix blender! I always say the less dirty dishes the better – can I get an amen? Haha! I start by putting two cups of whole grain, old fashioned, gluten free rolled oats in the Vitamix and blending the oats for approximately 10 seconds to flour consistency. Next, I add the bananas, eggs, almond milk (or milk of choice), honey, and vanilla. Admittedly, first mixing the liquid ingredients, and then adding the rest of the ingredients would be better, but as a busy mom I am just fine blending it all at once. One of my favorite kitchen hacks is to use the ladle that comes with my Instant Pot. The ladle has a little hook on it that can rest on the edge of the blender, and its scoop size portions the pancake batter just perfectly. Yes, I love finding little tricks – you’re welcome! Cooking the pancakes With the mixture ready and my ladle in place, I heat my griddle up to 250 degrees Fahrenheit. I prefer the griddle heat a little low so I don’t burn the pancakes and they cook evenly. Also, I only butter the griddle for the first batch to prime the griddle. The color of the pancakes seems to turn out better after the first batch and they don’t seem to stick to the griddle after this, but use your best judgement. It is a known fact that the first pancakes are not always as pretty as the following ones so don’t feel bad. I can fit eight small pancakes on the griddle. You can tell that they need flipped when the edges are slightly browned and look slightly dry (not shiny like the raw batter). The pancakes will also start to bubble a bit in the middle when they’re ready to flip, and they should be a light golden brown. I serve the pancakes with toppings of choice. Making ahead of time & storage I like to make extra pancakes and freeze them for when the kids want a quick morning breakfast before school. I lay the pancakes out on a cookie sheet and freeze them right on the cookie sheet. Once frozen, I store them in a zip lock freezer bag. You can either microwave a frozen pancake for 25-30 seconds or place it in your toaster to warm it up. On the weekends, to create a fun experience I love to set up a pancake bar for my kids. I lay out lots of fruits, chocolate chips, and even rainbow sprinkles in small bowls and put out a can of whipped cream. The whipped cream brings a huge smile. We even plan this same fun experience when hosting our adult friends around special occasions like Thanksgiving, Valentine’s day, or Christmas time. These Simply Sells gluten free oat flour banana pancakes really are a favorite staple in our house and we make many variations. They ensure a nutritious but delicious breakfast. We have been known to even make them for dinner. I really do hope you enjoy! 🍴

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Millionaire Shortbread

Sandra Sells — Sat, 25 Dec 2021 15:18:18 +0000

I have wanted to make this dessert for our Simply Sells Kitchen family since we started the website. Nothing excites me more than to bring you into our family and share what we enjoy in times of celebration. I come from a family that has very few traditions, but this one seems to have stuck for a long period of time. No pun intended as the caramel in this recipe is no joke, Ha! I wouldn’t say we have generational traditions but we usually bring this millionaire shortbread recipe out during Christmas time and have for years. Christmas traditions help bring on the Christmas cheer. Our Millionaire Shortbread is a layered dessert that has shortbread as the base, followed by a rich caramel in the middle and covered in chocolate. The ingredients are simple in each layer but bring a lot of richness when combined. It is a dessert that you would find in the UK, as it originated in Scotland (the Scottish are known for their shortbread). The layers of this bar resemble the components of a Twix candy bar. The UK is famous for their sweets and buttery pastries, which may be my biased opinion because I was born in England, but I honestly believe they make delicious sweets. Making Shortbread The first step in making Millionaire Shortbread is to make the shortbread biscuit layer. Start by preheating the oven to 325 degrees Fahrenheit, and then prepare an 8×8 pan by lining it with parchment paper that overhangs the pan so that you can lift the entire dessert out of the pan when it is complete. Next, in a large bowl beat together the sugar and butter till fluffy. Slowly add the flour and salt, and then combine them until crumbly in texture. Press the dough into the prepared pan and then bake for about 35 minutes. The corners should be a light brown and the center like a soft baked cookie. Let it sit out to cool. The second step is to begin the next layer, which is the caramel. This is the part that requires a little muscle but isn’t as hard as you may think. A candy thermometer ensures that you get the caramel to the right candy stage. Start by melting the butter in a medium saucepan on medium heat. To the butter, add the can of sweetened condensed milk, light corn syrup, and salt. Begin to stir the ingredients together and monitor consistently to avoid burning the mixture. While stirring, insert the candy thermometer and bring the temperature up to 220-225 degrees. The consistency should be soft and the appearance a light golden milky color. Next, mix in the vanilla. The last step for this stage is to pour the caramel over the shortbread layer, spreading it evenly. Last but not least it is time melt the chocolate. I have used several types of chocolate and I have never been disappointed. Begin by melting the chocolate over a double boiler or use your microwave. Once the chocolate is melted, pour it over the caramel layer, spreading it evenly. It takes about 30-40 minutes for the chocolate to set, but if you place the pan in the fridge it may speed up the process. To serve your Millionaire Shortbread To serve the millionaire shortbread or “caramel squares,” as my mother calls them, lift the dessert out of the pan by using the overhung parchment paper and transfer it to a cutting board. A tip for cutting the shortbread is that cutting them upside down on the shortbread side is easier. The size of the bars is a personal choice and no judgement will be given (ha ha). The millionaire shortbread bars are so delicious it seems like you can’t have just one. I hope you enjoy these with your family and friends! They are great to package up as a gift, also.

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Tres Leches Cake

Sandra Sells — Mon, 30 Aug 2021 14:55:06 +0000

Baking at the Sells household is always a fun family affair. Whether brownies, cookies, or cakes it doesn’t matter. Kodi and I love it, the kids love it and, of course, neither of us can hardly wait to lick the spoon! This tres leches (three milks) cake is no exception. Baking as a family For us, baking dessert is a sign that we are relaxed and happy. Out come the kid’s stepping stools shortly followed by the young ones slightly arguing about who will be the closest to the mixing bowl action. We get so much happiness from our family coming together. I really do believe baking is therapeutic and brings a sense of hope that something good is just on the horizon. I know that might sound slightly dramatic but it does bring tons of joy in our house! We’ve always had a sweet tooth – who doesn’t – so we want to share a tres leches cake recipe that is sure to cure sweet tooth cravings. Besides satisfying your own sweet tooth the recipe is fantastic for a potluck, party or family gathering. History of Tres Leches Historically, canned evaporated milk used in tres leches started being made in the 1850’s and became more popular in the early to mid-twentieth century during both world wars. At that time it was popular to soak sponge cake in evaporated milk to preserve or sustain the cake’s life. In trying to keep up with demand for canned evaporated milks, companies expanded operations to Central and South America. Some say Nicaragua was responsible for using canned evaporated milk to create the delicious tres leches treat while others trace its origin to England in the Middle Ages. Miami even tries to stake claim to the origin of the popular dessert. Either way, regardless of who’s responsible, we can all agree that tres leches is truly a heavenly and magical dessert! The back story Our recipe started as a cure for Kodi’s sweet tooth back in his college days. It was originally a budget branch-off recipe of a coconut cake that he learned to make while living in Boston, which always hit the spot. After moving back to Florida, he discovered and grew a love for Spanish flavored foods. Tres leches cake has been a favorite of his since. In the beginning, he started with box cake, a few milky toppings, and then covered in sweet whipped topping. The cake was quick, easy, delicious and required very little effort. Now that we are well beyond college days, the cake has been reinvented into an upgraded version made from scratch. The result gives bragging rights to any baker! The tres leches recipe can be adapted for any holiday by decorating the top with colored sprinkles, berries or any other seasonal fruit. By doubling the recipe you can make a very large sheet cake that will really impress at your next gathering. Have fun and let us know what you think! Feel free and be creative!

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Almond Flour Cheddar Biscuits

Sandra Sells — Sat, 03 Oct 2020 18:54:03 +0000

Biscuits traditionally have deep roots in southern kitchens across the USA; however, they first came to America from England before evolving into what we’ve come to know and enjoy today. In American Revolution and Civil War times “beaten biscuits” (a much less fluffy version) had their place. For those in New England there were “sea biscuits”, a variety that were extra whipped and portable to keep for long journeys or lunches. I can speak from deep experience and as Kodi’s wife that there is a special place in his heart for biscuits – the dense, flakey, and buttery kind. A few years ago, Kodi and I took a trip to Nashville, a region that we really love and have been to many times. During this particular instance we went driving and decided to dine at a restaurant called the Loveless Cafe. You could tell the cafe was a special place in Tennessee and was definitely a tourist site. It specializes in delicious southern cooking and the most indulgent comfort food – buttermilk fried chicken, country ham on biscuits, okra, pie, preserves, they have it all! We ended up purchasing their cookbook from the gift shop that day. That was a very naughty idea – haha! We spent lots of time skimming through the book, finding ourselves dreaming of how we could overindulge in an entire red velvet cake. It is highly inspiring as everything looks very delicious. In an effort to have his cake and eat it too, Kodi decided to experiment a little bit with a basic buttermilk biscuit recipe and switch out some of the ingredients to lessen the carb load. He came up with a biscuit recipe that was not lacking in flavor and, thanks to almond flour, is really enjoyable. We choose the Kirkland brand unblanched almond flour from our local Costco, but any other brand should do just fine. The recipe is especially great for those who are looking to reduce carbs and not eat gluten in their diet. However, regardless of what your diet is these biscuits are legit! The inspiration was part Loveless Cafe and part cheddar bay biscuits from good old Red Lobster. Using different flours can cause a different result in the final product so we did add a bit of xanthan gum to help keep the gluten texture and flavor like wheat flour. You do not get the sponginess of all-purpose flour but the full buttery, flakey biscuit experience is definitely present. We then took it to another level and made them with sour cream instead of buttermilk and added shredded sharp cheddar cheese. Hallelujah, we have a winner! We enjoy them right out of the oven with cold butter right on top that slowly melts as you bite right in or cutting them in half and enjoying them with eggs. Substituting savory ingredients with fresh butter and jam is always an excellent choice! These biscuits are very versatile, just like the everyday biscuits you’ve come to know and love. Try these almondy biscuits and let us know what you think.

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Simple Strawberry Banana Crepes

Sandra Sells — Wed, 22 Jul 2020 17:30:13 +0000

About 15 years ago I had the opportunity to go to France with my parents. I know my husband had also been to France before we were married and we’d love to make this a new family trip with our kids in the near future. I obviously know the reputation and the grandness of going on a trip like this. I mean this is usually the trip every American household dreams to take with their family. I’ve never forgotten walking through the streets in places like Bordeaux and Paris, seeing all the sites, and experiencing the culture. I will say that it was the one trip that I was most sad to leave, even up until now. It’s on most family bucket lists for sure. One day while strolling through Paris, we passed a food vendor that was selling crepes. This is a must do! Not only is it an inexpensive treat when in France but it can be customized to be savory or sweet – the filling is up to you and what you fancy. Crepes are really just dressed up pancakes with more protein due to the extra eggs in the batter. We decided to have one of each! The savory was a ham and cheese and the sweet one was filled with Nutella. Classic, right? My mouth is watering just thinking about them. Oh, I can taste them now. This past weekend I felt like making something fancy for my daughter! She watches this cute little show called Fancy Nancy. The character named Nancy has a desire to have all things fancy. She always uses the phrase “ooh la la” as fancy things inspire her. The show incorporates a lot of French phrases and grammar, which is always fun for kids to learn. The Sells’ household enjoys and keeps Saturday breakfast time sacred. It’s a beautiful time of gathering as just the family or with guests, especially on our weekends. Crepes this week seemed appropriate and the something fancy that we were looking for. To my luck, we had a crepe pan that I discovered in our pan collection! This made the process simple. The batter is a combination of eggs, flour, and sugar with a few other ingredients that I know you would have on hand. This recipe can be made in your blender, which I actually prefer because it keeps the batter smooth and it’s less cleanup. The batter must be smooth because the intention is to keep the crepe very thin. The only sad part is that usually the first one comes out as an ugly one. We all know that just like pancakes the first one is never pretty. Let’s just say the first one is the sampler, haha! Don’t lose hope though because as you keep pumping them out you will master the cooking process and be very happy as your platter gets filled with these little delicious pockets ready to fill with the most delicious toppings. We chose to keep it light for this crepe experience and only added fruit, except for dusting them with powdered sugar for a beautiful effect, however, you can add whatever fillings and toppings make you happy. Try some warmed ham and melted cheese or maybe filled with blackberry jam. Go for it! I served our little girl a crepe with strawberries and vanilla yogurt! She loved it! Try this crepe recipe out. Along with being delicious, it’s also a cost-effective recipe that can be served for a crowd. I might just plan a crepe party!

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Paleo Banana Pancakes

Sandra Sells — Sat, 30 May 2020 16:28:51 +0000

This is a weekend must on our recipe list. You mean you can have your pancakes, eat them, and not feel guilty? Yes, absolutely! We love to eat the little low carb, paleo, pillowy wonders for breakfast. Our kids love these paleo banana pancakes just as much too! Breakfast in our house during the weekdays usually consists of a quick cup of coffee to go. Time is essential when trying to start your day, am I right? Haha! However for the weekends when we have more time to spare, this paleo banana pancake recipe is our tried and true. There’s nothing like waking up in the morning to the smell of fresh pancakes on the griddle. It always gets you in the right mood to start your day off happy. Recipe For this recipe, we use our favorite paleo store bought mix Birchbenders. You can usually find this at Costco or order it on Amazon. It doesn’t compromise the homemade taste whatsoever, I promise. Honestly for a family it makes for an easy and nutritious breakfast. Not to mention the kids always love a good stack of pancakes. We use ripened bananas and put them into our KitchenAid stand mixer. Mix them until they are fully mashed and creamy. Add in the eggs and whip until fluffy in consistency. Then its pretty much throw and go! Add in the rest of the ingredients and mix until combined. You should now have the perfect pancake batter. On a griddle or pan add some butter, then a scoop of pancake batter at a time. Make the pancakes large or small, whatever makes you happy. Flip the pancakes when they start to bubble on the surface and cook for another couple minutes. Remove the paleo banana pancakes from the griddle and top with you favorite toppings. We love fresh berries or vegan whipped coconut cream. Go ahead, give them a try, and you’ll be glad you did.

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