“To plant a garden is to believe in tomorrow” – Audrey Hepburn
This is truly one of my favorite quotes.
Believe in tomorrow…
We could all use something to look forward to these days. With Coronavirus keeping so many around the world in isolation the need to have something to look forward to is greater than ever.
So how do we do that? How do we “believe in tomorrow” when everything around us seems bleak? Ironically the 2 things that seem to be polar opposites, are what is getting us through; Nature and Technology. I guess it’s true when they say opposites attract. Think about it, we rely on technology and nature to get us through our days. Looking out my window, now more than ever, I see neighbors and kids (on opposite sides of the street) walking, riding bikes, talking. Nature is calling us out of the isolation of our homes to help us cope and interact with our community. We are all feeling the separation and wondering how long it will last.
On the flip side is technology. We try to step away from it to keep our sanity but these days technology is bringing us together…
Not so long ago, I believed that social media, which was intended to bring us together, was actually having the opposite effect. We created our own “social distancing”. We watched what others were doing in their lives instead of living our own. Now, we’re being told social distancing is mandatory and, all of a sudden, instead of looking at pictures and videos of someone else’s life we are calling them up for a video chat. Amazing…just like always…we want what we can’t have; and right now, we are all craving face-to-face interaction.
The day we can hug our friends and shake a stranger’s hand again will be a celebrated day but for now, we wait.
So, how does gardening fit in here? Well…like Audrey Hepburn said, “to plant a garden is to believe in tomorrow”. So, plant something! Believe! Nurture the earth and watch it grow.
This recipe was gifted to me many years ago by my husband’s very dear Aunt. She was one of those people that I adored from the moment I met her; she was kind, soft-spoken, genuine. Early on, she shared this family recipe belonging to her mother with me and I am forever grateful. Each and every time I bake it, I lovingly think of her.
I’m a firm believer in the concept of “make it your own”; almost every recipe I’ve ever tried has been tweaked in one way or another. But, there are just some recipes that should be followed to the letter…and this is one of them.
I hope it becomes a family favorite in your home the way it is in mine.
What about you? Do you have a cherished family recipe? I’d love to hear about it.
Chat Soon…
Ingredients:
1/2 lb. butter
2/3 cup granulated white sugar
2 1/2 cups all-purpose flour
Directions:
Preheat oven to 325°
Cream butter* and sugar on medium/high speed
On low speed, gradually add the flour. The dough will be stiff.
Once the dough starts to come together, knead with your hands in the bowl until the bowl is clean and the dough is well mixed.
Turn the dough out and press into a small ungreased pizza pan*
Using a fork, press the tines gently around the edges creating a border and poke some holes in the center.*
Bake for 30-35 minutes or until nicely browned.
Remove from oven and cut immediately into 16 pieces. Allow the shortbread to cool completely in the baking dish.
When cool, lightly brush with sugar.
Remove from pan and store in a tin or airtight container.
Handwritten and cherished for all of these years.
* Tips for making a perfect batch!
Butter should be chilled but not hard.
I use a Corningware 10″ quiche baking dish.
Smooth the surface of the shortbread with the back of a cold spoon before decorating.
Poke holes in the center to let steam escape.
Did you make this recipe? Tag @simplysteeyn on Instagram
You’ve come to the right place! With just a few simple clicks I’m sure you’ll find something delicious.
What are you in the mood for? An appetizer? An entree? A quick snack? Maybe some tasty sweets? Whatever your senses are seeking, take a look around and if you don’t see something that tickles your tastebuds, leave me a comment or send me an email. I’d love to hear from you and get your suggestions for expanding my recipe library!
No doubt this is my favorite time of year for all things homemade but the cookies definitely take the cake.🎄🍪🍰 (A little baking humor…I couldn’t resist)!
Holiday traditions always make our season complete; a huge tree covered with ornaments, each having a story or special meaning to them. Tons of white lights and handmade bows throughout the house, a candle in every window and of course, music. The Osmond Family Christmas album is always the first to play followed by John Denver and the Muppets. The biggest tradition of them all though? Baking!
Then…
Holiday baking has always been a must in my family. My mom loved to bake, year-round, but Christmas time, oh my, … Christmas time always meant those ever so special homemade cookies; the kinds she only made once a year. Now, I’m from a family of 6; Mom, Dad, and 4 cookie obsessed kids and each year we would tell our mom that she didn’t have to make so many cookies if she didn’t have the time … just as long as she still made ‘our’ favorite.😉 Being a mom of 4, mind you, meant she was annually baking up a monstrous amount of the treats since there were always at least 1 or 2 favorites from each of us.
Now…
Fast forward to today…and I’m the one with the family saying “it’s ok to cut back, Mom, just make sure you still make…’insert favorite cookie type here‘!”😂 Truthfully…I wouldn’t have it any other way!
Each of my family members has a favorite so it’s always a full day in the kitchen with the oven working overtime, baking up a smorgasbord of sweet delights. Chocolate chip, oatmeal raisin, shortbread, chocolate mint chip, pignoli nut (which isn’t a nut at all, by the way, it’s a seed. But these are made with almond paste so unfortunately, they are not the cookie of choice for my nut allergy friends), coconut macaroon, sugar, and chocolate chip meringue; not to mention almond bark and peppermint bark. Holiday candy is an annual tradition for us as well. (All of these recipes and more coming soon in the Sweets & Treats/Cookies category on the Food Lovers tab).
As my kids have grown, they now join me in the kitchen for the baking festivities which is a dream come true. So, my friends, these are the staples and the traditions in my family and Christmas time just wouldn’t be the same without them.❤️🎄🍪🌟
What about you and yours? Do you have holiday traditions or a favorite cookie variety?
Chat Soon…
Me and my KitchenAid mixer are the best of friends, especially during the holidays. All of these recipes and more coming soon in the Sweets & Treats/Cookies category on the Food Lovers tab.
Each season, I’m never quite sure if my cucumber crop will cooperate. I’ve tried them in several locations around my garden but this year I spread them out and put them in 2 separate areas; wow…were they happy! They produced so fast, in fact, that it was difficult to keep up with the harvesting so I was in desperate need of a really good pickle recipe! Now, I’ve tried cooked, no-cook, vinegar, no vinegar, long term fermentation, and fast refrigerator pickles, you name it, I’ve tried it. But time after time I was disappointed with the results. Until now…
The secret is in the brine. By cooling the brine, the pickles stay crisp and maintain their texture for significantly longer than using a hot liquid. I’ve found that cooking the cucumbers or adding warm or hot brine over them will reduce the crunch.
Let me know how yours turn out!
Chat Soon…
Ingredients:
Tons of garlic and dill in these jars!
1 cup distilled white vinegar
2 cups hot water
1/4 cup sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
1-2 teaspoons crushed red pepper flakes (optional to taste)*
3/4 cup fresh dill, coarsely chopped
6 garlic cloves, smashed and coarsely chopped*
2 lbs. kirby cucumbers, cut in spears
Directions:
Create a brine by combining the vinegar, hot water, sugar, salt, mustard seeds, coriander seeds, dill seeds, and crushed red pepper (if using) in a large heatproof measuring cup. The water should be hot, not boiling.
Stir until the sugar and salt are dissolved. Let the brine cool.*
Meanwhile, add the dill and garlic to a 1/2 gallon sized mason jar.*
Cut the cucumbers in spears and place them in the jars on top of the garlic and dill.
Once the brine is cool, pour it over the cucumbers being sure to get all of the fabulous spices in there as well and seal the jars tightly.
Turn the jars over and back a few times to get the garlic, dill, and spices incorporated around the spears.
Chill in the refrigerator for several days or at least overnight.*
* Tips for making a perfect batch:
We like a little kick so I typically stay with 1-2 teaspoons but if you prefer a bit more heat, increase by 1/2 teaspoon increments to taste.
My family happens to love garlic so I’m a bit liberal with the amount. Reduce or add the number of cloves to your taste.
Brine can be cooled in the refrigerator, stirring occasionally to speed up the cooling time. The brine does not need to be cold, but at least chilled to room temperature is best.
If using smaller, quart-sized jars, simply divide the dill and garlic among two jars.
Pickles will hold and stay crisp in the refrigerator for up to 3 or 4 months.
Did you make this recipe? Tag @simplysteeyn on Instagram
Who doesn’t swoon over homemade chocolate chip cookies?😍 There are several shortcuts when you’re in a pinch but there’s nothing quite like the aroma of these beauties in the oven. My secret?…the chocolate.
To amp up the “yum factor” I use bittersweet chocolate. I began baking with bittersweet chips a few years ago because I have family members with food allergies and finding a chip that was both delicious and nut-free was a bit challenging. Of course, always check the labels to be sure they are safe for you and yours but my chips of choice are Ghirardelli Bittersweet, Premium Baking Chips. I’ll admit, they are a bit more costly, but they make all the difference in this recipe. Let me know what you think! 😊
Chat Soon…
Ingredients:
3/4 cup granulated white sugar
1 cup light brown sugar
1 cup butter, softened*
1 tablespoon vanilla
2 large eggs, slightly beaten
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
3 cups bittersweet chocolate chips
Directions:
Preheat oven to 350°
Combine dry ingredients (flour, baking soda, salt) and set aside
Cream sugars and butter
Add vanilla and eggs and mix well on medium speed
On low speed, gradually add dry ingredients to creamed mixture. Once all dry ingredients have been added, increase speed to medium, and blend until combined. Scraping bowl as needed.
Stir in chocolate chips
Using a 1 tablespoon cookie scoop, place dough rounds on a baking sheet about 1½” apart.* Slightly flatten the tops.
Bake for 10-12 minutes or until golden (an extra minute or two in the oven will result in a crunchy cookie).
Rest on the baking sheet for 1 minute before transferring to a wire cooling rack.
* Tips for making a perfect batch!
Butter should be softened but not soft. If it’s warm and/or overly soft the cookies will lose their shape in the oven and you will have a tray full of flat, sad-looking specimens. Of course, they will still taste wonderful so, glass half full!😉
Store batter in the refrigerator between batches so the dough stays chilled for the same reason listed above.
I began using a silicone baking liner on my cookie sheets several years ago and I’ve never looked back. Parchment paper will help keep things tidy but it’s also expensive. Reusable silicone liners are my go-to for cost-conscious and fabulous results.
Did you make this recipe? Tag @simplysteeyn on Instagram
There are a lot of things to try to keep out of a backyard vegetable garden; squirrels, rabbits, groundhogs to name a few. These less than welcome critters seem to come out in force once my spring plantings begin to flourish. Suffice it to say I’ve had more than my share of torn up, devoured crops and the frustration that goes along with the appearance of those, shall we say, “uninvited guests”. There is, however, a beautiful element that you absolutely want to bring in to your garden…Bee Balm.
What is Bee Balm?
The official name is Monarda didyma and it’s a perennial plant, meaning the plants will establish a deep root system during the initial year of growth and then regrow each Spring season. Bee Balm is also a member of the mint family. Although the height of bee balm is rather predictable, the plants will continue to spread and increase in volume over the years so be sure to plan accordingly when deciding its location in your garden. Bee Balm comes in many colors, such as, red, pink, lilac, white, purple & mauve and it grows anywhere from 1-4 feet tall.
Bee Balm is technically categorized as an herb and both the flowers and leaves are edible. (Can’t say I’ve ever tried eating them but hey…maybe next year).
Why You Want it in Your Garden
Bee Balm is a magnet for pollinators and pollinators are essential to a healthy garden. After all, many of the veggies we love growing require cross-pollination; zucchini, squash, cucumbers, eggplant, and peppers just to name a few. Now, although the sight of bumblebees often scatters my family to the far corners of the yard, they are fabulous pollinators and essential for a plentiful garden. And, you guessed it, bee balm appears to be one of their favorites! This season we had an uncountable number of bumbles on these plants; all day, every day. As crazy as it may sound, they almost seemed friendly and didn’t mind us being there at all. The best part was that my cucumbers were amazing this year! Check out the food lovers tab for my Perfect Pickles recipe!
How to Grow It
Indoors:
Bee Balm plants can be cultivated by starting seeds indoors. I have to admit, I haven’t had much success with starting plants this way, they usually do great in the starter pots but not so great when it comes time to transplant. But don’t let my missteps stop you from giving it a try! A word of advice…be sure that the weather is warm enough and any danger of frost has passed before you transfer the plants to your garden.😏
Now, as you can see, these are really teeny, tiny seeds, I mean super tiny, so use about 4 or 5 per pot and begin the planting process about 6 to 8 weeks prior to the last frost. Sow the seeds in peat pots to prevent root shock when transplanting later on. (Peat pots if you don’t know, are made from organic peat moss so you can transplant the entire pot into the ground and the plant’s roots will shoot right through them and the pots will eventually break down). The seeds need direct light to germinate properly so resist the urge to bury them. Using a rich & fertile potting mix, (I typically still add some vermiculite to the mix to lighten it up), just barely cover the seeds and water them daily by misting with a spray bottle.
Teeny tiny bee balm seeds.
Outdoors:
I happen to prefer simply tossing some seeds onto the surface of the soil when temperatures are above 70°F. The seeds will do best in well-drained soil that’s fertile & rich in organic matter. But, truth be told, I was given some seeds as a gift and didn’t really know what they were good for at the time. I tossed some seeds in one of my raised beds outside of my garden and forgot about them. When the plants began to grow the following year I thought they were weeds until they reached close to 4 ft. tall and started blooming. That’s when I began researching the vibrant flowers and realized they were the bee balm I had spread the year before!
Moral of the story, don’t be discouraged if you don’t have a perfect field of bee balm the first season. Find some prime real estate in and around your garden and rest assured, it will arrive in good time and bring with it an overabundance of pollinators that are sure to help your garden thrive.
Chat soon…
This was the first year I realized what it was! There were tons more blooms this Summer but I forgot to take a new picture. 🤦🏼♀️
P.S – Remember to come back and let me know how your plants turned out!
