Simplicity in the Kitchen

Welcoming 2022 with Intention!

jeanette@risingsimplicity.com (Jeanette McKee) — Mon, 03 Jan 2022 17:56:05 GMT

Intentional! This is the word for my business that I need to remind myself of, over and over again in 2022, and here is why!

As the sun rises every morning and provides a day full of unknowns, I am reminded that each of these days are a gift, and I truly am grateful.

Like so many others, I had great anticipation that 2021 would look far different from 2020 and had hoped there would be some sense of "normalcy" returning to our day to day lives. But, honestly that didn't really happen, in fact, just more of what we were all becoming far too accustomed to, became a reality we now lived in. Regardless of opinions, beliefs, politics, religion, medical reasons or anything else that comes into play, 2021 came and went far too fast, and that's what got me focusing on the word Intentional for 2022.

For my small business, the saying, "Time Fly's" fits the description of this past year better than any other year. From the very beginning of 2021 I was elbow deep into Sugar Cookies for Graduations, Baby Showers and the year ramped up with Weddings, Corporate Events and so many other Celebrations. I loved it all and thrived in staying busy with orders streaming in daily. But...

I didn't take the time to stop and breath a little from the previous busy holiday season, I just dove right into the new month, and might I say half hazzardly.

So this year, I'm planning to make intentions for the direction of my business starting now in January 2022. I'm trying to implement better focus, boundaries and self care. I'm stepping back to see what worked, what didn't, what I loved, what I didn't, what to do more of, what to do less of...I plan to be Intentional!

I don't seem to lack creative ideas, goals, aspirations, dreams, ... but what I do lack is the implementation to these, and that's where being intentional comes in. I love the growth I've experienced these past 5 years and hope to build on that in this new year.

So with each new sunrise I'm planning to take a little more time to slow down and be more intentional about what that new day looks like. I'm planning to live a better Work/Life balance and attempt to eliminate the things that just create "clutter."

I don't ever want to loose sight of doing what I love to do and providing desserts for celebrations of all kinds. I absolutely love the customer relations I have developed these past 5 years and appreciate the amazing business support this community has shown me.

Thanks for sticking with me and look out 2022 as I dive in with intention for a year like none other!

Blessings to you and your family this new year.

Jeanette

Fruits of our Labor - (Recipe for Apricot Galette)

jeanette@risingsimplicity.com (Jeanette McKee) — Sun, 11 Jul 2021 15:30:15 GMT

Like most anything in life, a strong foundation and good root structure is key to its success.

I'm not a Farmer, but I do know that good Soil, Water and Nutrients are critical for a vibrant and healthy tree to produce a bounty of delicious Fruit. Like most anything, the foundation laid is the key aspect to insure a long lasting and vibrant life, and will produce roots that will carry the tree for years to come.

My husband and I planted this tree only three years ago and were thrilled to enjoy the bountiful harvest this Apricot Tree produced this season. Hundreds of fleshy Pink, Orange and bright Yellow fruit hung from the branches just waiting to be plucked and enjoyed, and we certainly didn't hold back. The window of time to harvest is short, and can be risky to leave on the tree for too long for fear of birds, squirrels and pesky little insects who also would love to enjoy these delicious Apricots. We anxiously waited for the perfect time and swooped in to capture these beauties!

Little helpers reached for the lower hanging fruit while the higher branches required a ladder and a skilled fruit picker, aka; my husband John.

Needless to say, the bounty of Apricots has been significant this season and the ripe, juicy flavors have been a treat for everyone to enjoy. The combination of slightly Sweet and Tart have been perfect for eating fresh from the tree, but also for baking some delicious Apricots Galettes. I chose to make Galettes (A rustic Pie) with a Gluten Free Flour Blend that holds up well and showcases the Apricots perfectly. This recipe also uses a White Balsamic Vinegar that ramps up the Apricot Flavor and provides the perfect balance for the Fruit filling.

I added a sprinkle of Cinnamon and Sugar right before I baked it. You could also add a sprinkle of Turbinado Sugar which gives it a sweet and crunchy finish, perfect for this rustic dough.

This recipe can be substituted with similar fruits such as Plums, Peaches and Nectarines. Serve it warm or add a scoop of your favorite Vanilla Ice Cream.

Here is the recipe:

Rustic Apricot Galette

Ingredients: (Crust)

12 Tablespoons Chilled Butter

2 Cups Gluten Free Flour (You can also use A/P flour)

1/2 Cup Almond Flour

1/4 tsp. Sea Salt

1/2 tsp. Ground Cinnamon

Aprox. 6 Tablespoons Ice Cold Water

Optional Cinnamon/Sugar or Turbinado Sugar for Sprinkling on top

Ingredients: (Fruit Filling)

2 Tablespoons Cornstarch

Zest of 1 Lemon

1/2 Cup Sugar

1/3 Cup White Balsamic Vinegar (Favorite flavors are Cinnamon Pear, Cara Cara Orange, Apricot, Honey Ginger and Peach) Purchase at Specialty Stores featuring Premium Olive Oils and Balsamic Vinegars *

2 Pounds of Sliced Fruit (Apricots, Peaches, Nectarines, Plums)

Make Crust by mixing Flours, Salt and Cinnamon. Cut in chilled butter with pastry blender or pulse in food processor until it resembles coarse crumbs. Add the Cold water a little at a time until dough forms together.

Turn the dough onto a flat, floured surface and shape it into a circle about 6" in diameter.

Dust each side with a little bit of flour, wrap in plastic wrap and chill in freezer for about 30 minutes.

Remove from freezer and roll out onto floured surface. Roll dough to about an 18" circle and 1/8" thickness.

Set aside to assemble Fruit Filling.

In medium size bowl mix all filling ingredients (except the Fruit) until cornstarch dissolves. Add sliced fruit and gently toss together.

Let sit for about 10 minutes.

Preheat oven to 400. Pile all the Fruit Mixture onto the center of the rolled out crust, leaving about 3-4 inches around the edge. Fold the edges up and around the galette. (It doesn't have to look pretty, its rustic)

Transfer to a baking sheet and sprinkle with Cinnamon/Sugar Mixture if desired.

Bake for about 40 minutes until crust is golden brown and fruit is bubbly.

Slice, Serve and Enjoy!

*If you are new to Balsamic Vinegars, you'll want to plan a visit to the closest Specialty store near you. These stores offer samplings of the various Balsamic Vinegars (and Premium Oils) and offer online purchasing as well. I exclusively use these for Sale Dressings and also love to bake with a variety of these Vinegars.

Here are some links of the Specialty Stores I have purchased these products from:

www.marisolio.com

www.chefsolivemix.com

www.highhandnursery.com

Weekend Fun with Pizza Dough

jeanette@risingsimplicity.com (Jeanette McKee) — Fri, 19 Feb 2021 19:53:29 GMT

Everybody loves Pizza!

I know this Homemade Pizza might not look like your favorite Pizza Parlor Pizza but I assure you, its every bit as good, and such a fun interactive meal to prepare. This one pictured was made with my favorite Gluten Free Flour blend and I also used Goat Cheese for a topping so it fits the criteria of Gluten Free/Dairy Free, for a win in my book! The recipe calls for Traditional Flour but I'm all about substitutions when needed!

A really great hands on recipe is Homemade Pizza! This is one of those recipes where everyone can work on their personal pizza and be proud of their own accomplishments. I know there are so many recipes to choose from and you may be looking for a really quick, no rise recipe, but if you have a little bit of time, this one is so worth the wait!

O ne of my all time favorite tips for a a savory dough like this, is to add dry (or fresh) seasonings into the Flour. The wow factor ramps up tenfold and I’m pretty sure you won’t go back to “plain” dough again!

Plan this recipe around a weekend event, a family activity or a gathering where everyone gets involved and takes ownership in the final results. There is nothing more rewarding then sitting down to a delicious meal with the same family and friends that you worked alongside to create such a culinary delight. There ' s plenty of prep work to do while you’re waiting for the dough to rise so jump in and plan a Pizza Making Party this weekend!

We love baking activities with our grandkids and this pizza dough is delicious and easy to work with, even for these little star bakers.

I love a recipe that I can make now and use later and this pizza dough freezes so great for later use if you aren't going to use it right away.

You can make the dough according to the instructions, and store it in a Freezer Bag for later use. Either freeze the whole dough ball or roll it out into a disc. When you are ready to use it, just pop it in the refrigerator overnight to thaw out and then allow it to rest and rise at room temp. for about 40 minutes before adding your toppings.

Have Fun and enjoy this delicious Homemade Pizza Dough. It's versatile to use for Calzones and Breadsticks too!

Best Ever Pizza Dough

(Makes 2-12 Inch Pizzas)

Ingredients:

1 1/3 Cup Warm Water

1 Packet Dry Yeast (Instant)

1 Tablespoon Sugar

2 Tablespoons Extra Virgin Olive Oil (I love the flavored ones like Basil Infused)

1 tsp. Sea Salt

3 1/2 Cups AP Flour

1 Tablespoon Italian Seasoning

Pizza Toppings: Cheese, Sauce, Meats, Veggies.... As desired

Instructions:

• In the bowl of your stand mixer,(with the paddle attachment) mix the warm water, yeast and sugar and stir til dissolved. Cover with a towel and let rest for about 5 minutes

• Add the Oil, Salt, Flour and Seasoning and beat on low for about 2 minutes. Remove the dough from the bowl and transfer to a floured surface. Knead the dough several times for about 4 minutes until the dough bounces back when you poke it with your finger. You may need to add additional Fl our if your dough is too sticky.

• Lightly grease a large bowl with a little soft butter or cooking spray and turn the dough into the bowl. Turn the dough to coat all sides. Cover the bowl with a towel and let rise until double in size, about 1 hour or so.

• Preheat the oven to 475.

• Shape the dough however you like: Individual Pizzas, Breadsticks, Large Pizza... Roll out or pat it out by hand, this is that hands on fun that I mentioned.

• Gently stretch and flatten out the dough, forming a crust around the edge, as desired. Let it rest for a few minutes!

• Have fun loading your pizza up with sauces, cheeses, toppings of your choice... Prepping all of the veggies, grating the cheese, slicing the meats... are all steps that can happen during the dough rise.

• Bake your pizza for about 15 minutes until you see the cheese bubbling and the crust edges turning golden brown.

Blessings to you and your family,

Jeanette

We Welcome 2021

jeanette@risingsimplicity.com (Jeanette McKee) — Sat, 02 Jan 2021 20:05:30 GMT

Looking back on 2020 and looking forward to 2021!

Something unique about 2020 is how the circumstances of the global health crisis impacted so many people, in so many countries all around the world. No-one was excluded!

As we enter this new year, we each have our own experience to reflect on and how this past year impacted us, what changes it brought about and what will look different as we move forward.

Obviously, I can only write about my year and recognize that for many people in various parts of the world, in a variety of professions and industries, 2020 looked vastly different, with a sliding scale from one end of the spectrum to the other, and is still changing in this new year.

Like many of you, 2020 gave me time for reflection, relationships (on a different level), and perspective (which is always a good thing when the focus is positive). There was also floundering and re-direction and plenty of concerns for the unknown. Life is just that way and a great reminder for me to trust God more, because He truly does have a master plan.

Rising Simplicity did some pivoting and changes to accommodate a "New Normal" and proceeded with embracing the needs of our customers. I really had no idea how this would look, but I was blown away by the business support this community showed and am so grateful I had countless opportunities to partner in celebrations of all kinds. From drive bye's to virtual events, door step drop offs and curbside pick ups, we learned as we rolled (bakers pun). The numbers are not fully calculated yet, but I do know the amount of cookies I made this past year far exceeded 2019! This slide show features just some of those cookies!

(The file was too big to upload all of them)

One of the many significant aspects I participated in, was making cookies for dozens of students who were "adopted" by in some cases, perfect strangers. They wanted these students to feel special and noticed and that someone was celebrating their achievements and successes. What an honor it was to write names and personalize these cookies that were gifted to students all over the community. Here are just a few!

Of course, providing Sweet Treats to healthcare workers and their families was, and continues to be an honor to bake for. Thank you to these frontline workers who make daily sacrifices and risks for the health and benefit of all of us.

On a personal level: My husband and I found home projects to occupy our weekends, mastered weeknight board games, had more dance parties (of 2) in our living room, cooked more meals because of restaurant shut downs and logged more miles on our walking trails then ever before. We welcomed 2 new grand babies into our family in October , born just days apart and we eagerly wait the arrival of 2 more in the year 2021.

We had to shift our thinking and NOT focus on the cancelled trips, the events that didn't take place, the things we can't do, the gatherings we can't have... We feel richly blessed with family, good health, able bodies and professions that bring us great joy and a sense of fulfillment.

I am resting a little more and working a little less in January. I'm on "Baby Watch" as my youngest daughter and son in law will soon welcome their firstborn, and I can't wait for a new little bundle to swaddle. I adore being a Gigi!

A new year for me always brings about a desire to de-clutter, organize more and put systems in place for better efficiency and renewed purpose. I am currently gearing up for this!!

Thank you for enriching my life and giving me opportunities to wake up every morning and do what I love to do. Thank you for thinking outside of the box in ways to creatively celebrate birthdays, babies, graduates and more. Thank you creating your own decorating memories with the countless cookie kits I put together this past year. Thank you for all the shares, likes, referrals, reviews and repeat business that keep me going and I appreciate more than you know.

Blessings to you and your family in 2021!

Jeanette

Buttermilk Biscuits just in time!

jeanette@risingsimplicity.com (Jeanette McKee) — Sat, 21 Nov 2020 16:26:16 GMT

These are a "must have" for our Thanksgiving meal!

It would be an understatement to say 2020 has been a year like none other, but here we are with Thanksgiving less then a week away, regardless of what it looks like from the years past! Like many of you, or most of the world for that matter, family gatherings will be much smaller and likely, less food being prepared and consumed. So what dishes do we NOT make this year for our more intimate gathering, or do we make it all, but just less of it? Pies, Cranberry Sauce, Mashed Potatoes, Green Beans...?

I don't know about you, but I'm still cooking a 20 pound Turkey, (I love all those leftovers) making a Pumpkin Pie and most importantly, will make these Buttermilk Biscuits! This comfort food comes at a perfect time and I can't wait to share this recipe with you so you can enjoy them as well.

Earlier this year when everyone was baking like nobody's business, I was right there with you all! I was on a quest for making the perfect Biscuit and I did a good amount of recipe developing, testing out various ingredients and experimenting like a mad scientist in her lab. The outcome from those failed attempts is this fluffy, buttery and delicious tasting biscuit.

I'm sharing the behind the scenes tips and tricks so you don't have to make and (and eat) countless batches of biscuits before you achieve just the right one, like I did! Also, it goes without saying how important the ingredients are for these biscuits and although, we all know a biscuit recipe has Flour, Butter, Baking Powder...I did find a significant difference among these ingredients that is worth mentioning beforehand.

Let's start with Baking Powder! My entire life of baking has always included the same brand of Baking Powder that my Mom used and is most readily available everywhere I shop. There has never been a reason for me to use anything different, until I started experimenting with biscuit recipes. I became aware that the Sodium Aluminum Sulfate ingredient in the Baking Powder had a hint of flavor I could detect that was just not working right for these biscuits, so I ditched that little can for this recipe and reached for a different brand. Here are the labels and the slight difference in ingredients. (oh, and remember that Baking Powder has an expiration date and that is super important)

Next up is Flour! I'm a baker so I have just about every kind of flour variety there is! Pastry Flour, Bread Flour, Unbleached Flour, Gluten Free Flours, Whole Wheat Flours... but I didn't even know about this Flour and the difference it could make with these biscuits until my research was underway earlier this year. I'll admit, I paid way more for this White Lily brand than I typically pay for a 5 lb. bag of Flour, but I was so pleased with the results, in my opinion it was well worth it. (I'm reserving this Flour just for this biscuit recipe though) I purchased it online because I have not located it in any of the stores I shop at but I'm hoping it shows up on the shelves here in Northern Ca. someday soon. The soft Winter Wheat Flour is the secret!

Notice the Non-Aluminum Baking Powder stamped on the package? Yah, it all makes sense now!

The last important tip I should mention is to keep all of your ingredients really cold when working with this dough. I even refrigerate my Stainless Bowl, Pastry Blender and Biscuit Cutter, just to ensure no premature melting of the Butter occurs during the biscuit making process.

Homemade Biscuits were a real treat for me as a child and I have fond memories of my Mom making Biscuits for our Sunday Supper meal. They do freeze well and you can make a smaller batch by simply cutting the recipe in half. I'm planning to make these for Thanksgiving and enjoy the leftovers the next morning for a Fried Egg Breakfast Sandwich or maybe even a Turkey and Cranberry Biscuit Sandwich!

Have fun and enjoy these delicious Buttermilk Biscuits. I hope they make their way on to your Thanksgiving Table this year, no matter the size of your gathering.

Blessings to you and your family and may you stay well and safe.

I'm grateful you're here! Jeanette

Sunday Supper Buttermilk Biscuits

Ingredients:

3 Cups Flour ( I highly recommend White Lilly Self Rising Flour)

3 Tablespoons Sugar

1/2 Tsp. Sea Salt

4 tsp. Baking Powder (Double Action with NO Aluminum Sulfate)

1/2 tsp. Baking Soda

3/4 Cup Cold Butter Cubes (Keep Chilled)

1 Egg

1 Cup Cold Buttermilk

Instructions:

Preheat oven to 375

Prepare Two Square or Round Baking Pans ( 8” or 9”) or One 9”x13”= Lightly Spray Bottom

Sift all the dry ingredients and set aside in Medium Size Bowl

In Small bowl, whisk Egg into Buttermilk, keep chilled

Remove chilled cubes of butter and and to Flour Mixture. Cut into Flour Mixture with a pastry cutter (mixture should resemble pea size crumble pieces.

Add Buttermilk/Egg Mixture and lightly incorporate until all the liquid is absorbed and you have a sticky dough.

Turn onto a lightly floured surface and gently knead dough to form a ball.

Pat dough into a small square, fold one end over the top and turn dough 1/4 turn. Fold one end over the top and turn dough 1/4 turn, repeat one more time. (This creates those flaky layers you want your biscuit to have)

Gently pat dough out on surface to about 3/4 inch thickness.

Use Biscuit cutter to cut as many biscuits as you can get close together, using all the dough. It is important NOT to twist the cutter, just lift straight up (twisting causes the fibers in the biscuit to close and makes a more dense biscuit)

Gently place biscuits onto prepared baking pan and place close together. They need to be touching!

Gather up scraps of dough and reshape to make any extra biscuits. (You want all the biscuits you can get)

Bake for about 12 Minutes or until lightly golden Brown.

Remove from oven and place on Cooling Rack

Serve warm with Butter, Jam or Honey

Lemons for the Win!

jeanette@risingsimplicity.com (Jeanette McKee) — Fri, 02 Oct 2020 02:48:54 GMT

What, Lemons in October?

I know it's October 1st and I should be baking with Pumpkin, Apple or another Fall flavor, but these Lemons were just waiting on my counter to be showcased in this delicious Lemon Loaf ! It's also going to be close to 100 degrees today in Northern California, so this just seemed more appropriate for todays baking.

This Lemon Loaf is similar in texture to a pound cake, only it doesn't have a pound of Butter, in fact it doesn't have ANY Butter! Fun Fact: Did you know Pound Cake got its name because the original pound cake recipe called for a pound each of Butter, Flour, Sugar and Eggs?

Like most of my cake recipes, I reach for the Cake Flour because it tends to be a lighter, more tender texture that works really well for cakes and baked goods like this one. If you don't have Cake Flour, you can use AP Flour and a little Cornstarch. Measure out the 1 1/2 Cups Flour and then remove 3 Tablespoons and replace it with Cornstarch. Sift the Flour and Cornstarch together for a finer texture.

The recipe is pretty simple and comes together quickly. It does take about 45 minutes to bake, but well worth the wait. I do have to say I'm not pleased with the performance of my dark, metal loaf pans and I see a replacement purchase in my near future. LOL! My loaf pans consistently darken my loaves, more than I like, but the flavor is not over baked, burnt or dry, just dark. (Does that make sense?) So, if you have a loaf pan of glass, ceramic, stoneware, aluminum or any other material, just know the baking results may slightly vary.

I like to keep Fresh Lemon Juice in a jar in my refrigerator, which makes it very convenient to have on hand, with a recipe like this one. There is just a hint of Cardamon that really balances well with the sweet and tangy lemons and if you have not baked with Cardamom before, you are in for a treat. Cardamom is a spice used in both Savory and Sweet dishes and it pairs beautifully with Chocolate as well. It really enhances the flavors of those more common spices like Nutmeg, Cloves and Cinnamon so don't be afraid to add a little pinch to those Fall Baking recipes you have lined up , after this Lemon Loaf.

Here is the recipe! I can't wait for you to try it and share your thoughts!

Happy Baking and Blessings to you and your family,

Jeanette

Glazed Lemon Loaf

Ingredients:

1 1/2 Cups Cake Flour

2 tsp. Baking Powder

1/2 tsp. Sea Salt

1 1/2 tsp. Ground Cardamon

1 Cup Greek Yogurt (Vanilla )

1 Cup Sugar

3 Eggs

2 tsp. Lemon Zest

1 tsp. Pure Vanilla

1/3 Cup Extra Virgin Olive Oil

Glaze:

1/4 Cup Sugar

1/8 Cup Lemon Juice

Instructions:

Preheat oven to 350

Lightly grease and flour loaf pan 8x4

In Medium bowl, combine Flour, Baking Powder, Salt, Cardamon and set aside

In Large bowl, lightly whisk Eggs and add, Yogurt, Sugar, Lemon Zest, Vanilla and Olive Oil

Slowly add the wet ingredients to the dry ingredients and incorporate well

Pour batter into the prepared pan and bake for about 45-48 minutes or until inserted toothpick comes out clean.

In Small saucepan, mix 1/3 cup sugar and lemon juice for glaze. Cook over medium-low heat, stirring for about 5 minutes, until sugar is dissolved and a light syrup is formed. Set aside.

Remove loaf from oven and allow to cool on wire rack for about 10 minutes.

Pierce loaf on top in several places with a cake tester or toothpick and drizzle the glaze over the top, making sure to incorporate all of the glaze through the entire loaf.

Continue to cool loaf or slice and serve

Fall is in the Air

jeanette@risingsimplicity.com (Jeanette McKee) — Sat, 05 Sep 2020 01:50:49 GMT

The Calendar says September, which means we are in full swing for all things Pumpkin! As we approach the cooler weather and enjoy those warm, spicy flavors of Nutmeg, Cinnamon, Ginger and Pumpkin, this Autumn Morning Coffee Cak e might be just what you need to ramp up that "Fall Feeling".

This moist and flavorful coffee cake pairs beautifully with a steaming cup of your favorite morning brew. Serve right out of the oven or at room temperature, this coffee cake is sure to please everyone for anytime of the day.

Most of the ingredients are staples you likely already have in your pantry, with the exception of some of the dairy products. I've chosen to use a cake flour for this recipe, as I like the light and fluffy texture and buttery crumb mixture the cake flour produces. I have to admit, that my favorite part of this coffee cake is the streusel topping, bursting with flavor in those little bits of dough.

This coffee cake will fill your home with the most amazing aroma as it bakes, believe me, the waiting time is the most challenging part of this recipe!

Happy Fall Baking,

Jeanette

Autumn Morning Coffee Cake

Ingredients for Streusel Topping and Center:

2/3 Cup Dark Brown Sugar

1 tsp. Cinnamon

1/2 tsp. Nutmeg

1/8 tsp. Sea Salt

1 1/2 Cup Cake Flour

1/.2 Cup finely Chopped Pecans

1/2 cup Melted Butter

Ingredients for Cake:

1 1/4 Cups Cake Flour

1 Cup Dark Brown Sugar

1 tsp. Baking Powder

1tsp. Baking Soda

1/2 tsp. Sea Salt

1 tsp. Ground Cinnamon

1/4 Ground Ginger

1/4 tsp. Ground Nutmeg

1 Cup Pumpkin Puree

2 Eggs

1 tsp. Vanilla Extract

1/2 Cup Melted Butter

1/2 Cup Sour Cream

Instructions:

Preheat oven to 350

Prepare 8 or 9" Square Baking Pan with non stick spray

In Bowl, mix all Streusel Topping ingredients together until dough forms a crumbly consistency, set aside

In separate bowl, mix all dry ingredient for cake together, set aside.

In separate bowl, mix all liquid ingredients together, starting with Pumpkin Puree.

Slowly, mix the liquid ingredients into the dry ingredients until well incorporated.

Spoon half of the batter into prepared pan

Lightly sprinkle half of the streusel mixture evenly on top of the batter, being careful not to push down into the batter. (You don't want to prevent the cake from rising by removing the air pockets)

Top with remaining batter and remaining Streusel Topping.

Bake in oven for 30-35 min. or until inserted toothpick comes out clean.

Cool on rack, or serve straight from the oven.

Experimenting with Pastry Dough

jeanette@risingsimplicity.com (Jeanette McKee) — Fri, 07 Aug 2020 17:21:15 GMT

Homemade Pastries for the Win!!! (Warning: This is a long post)

I really enjoy creating new recipes, researching techniques and ingredients and challenging myself to expand my culinary knowledge. I love experimenting with ingredients, flavor profiles, swapping out healthier options and resurrecting the recipes that have taken a back seat for a season.

Perhaps this was a driving force and good reason for me to pursue Culinary School when I did. The idea of being exposed to so much variety, unfamiliar terms, new techniques and skills were just what I needed to satisfy my interest and continue my pursuit in the culinary world.

My favorite course in Culinary School was, wait for it....Baking! I know, you probably already knew that would be the answer! Baking has always intrigued me, largely because I can take a few basic ingredients, add heat, and let science do its magic in the oven. Out comes an amazing and seriously delicious creation that would not otherwise taste good if these ingredients were to be consumed on their own.

This picture takes me back to a fond memory I had while in Istanbul, Turkey during my externship as a Pastry Chef. I was given the privilege of spending the entire day baking with this Chef, who has cooked for royalty, and has spent his career fine tuning the art of pastry. He and I are pictured here with the sweet and savory bakery delicacies that we made, and I might add, enjoyed eating.. I learned so much from him that day; what a treat!

Initially, making pastries can appear intimidating but the truth is, the reward for a few extra steps and plenty of patience for resting, chilling, kneading and folding is so worth it! But the real difference is in the flavor! The taste of rich butter, flaky crusts and deliciously fresh ingredients encased in this show stopper category is definitely well worth diving into the works of homemade pastries.

The recipe I want to share with you is one that I developed for a class I had planned to teach at a really great Olive Oil Shop in Murphys, called, Marisolio Tasting Bar. They often have me teach as a guest chef and incorporate their amazing Olive Oil and Balsamic Vinegars into my recipes. Currently, the Pandemic has made it impossible for the classes to continue, so I figured this would be a great place to share my recipe and hopefully inspire someone to venture out with homemade pastry.

Being that I developed the recipe for this specific store, I do reference a few of their products, but the good news is that you can purchase these products online at www.marisoliotastingbar.com or use a suitable substitution that you like.

Now lets get going on this pastry...

Are you able to see the multiple layers of deliciousness here? I think pastry is my weakness when it comes to indulging in baked goods. A perfect balance of butter, a little sweet, some fruit and the tender, flakiness of this pastry dough is calling my name! And let's not forget that drizzle of Chocolate Balsamic Vinegar that takes this pastry to a whole new level of flavor.

So here it is in the most simplest form. I do hope you will give it a try and let me know your thoughts. There are endless possibilities to the shapes and fillings to make this both sweet and savory. I hope you enjoy this homemade pastry as much as I do!

Blessings to you, Jeanette

Recipe- Homemade Pastry With Balsamic Berry Filling

Ingredients for the Pastry:

1 1/4 Cups Very Cold Butter

1/2 Cup Very Cold water

1/4 tsp. Salt

2 Cups AP Flour (All Purpose)

*Confectioners Sugar

* Egg Wash

Ingredients for the Filling:

1 Tablespoon Chocolate Balsamic Vinegar

1 1/2 Cups Chopped Strawberries

Directions:

Cut cold butter into cubes and place in bowl. Add flour and salt and cut in with pastry blender or pulse with food processor. Add cold water slowly, just until dough leaves sides of bowl and forms a ball.
Place dough on a lightly floured surface and gently knead a few times. With a floured rolling pin, gently roll dough out to 12x18 inch rectangle.
Fold dough in half and then in half again. Wrap in plastic wrap and refrigerate for 1-2 hours.
Mix filling ingredients and allow strawberries to marinate in balsamic vinegar while dough is chilling.
Unwrap dough and roll out to 1/8"-1/4" thick rectangle and cut into desired shapes (I made a 4" square for a pinwheel shape)
For Pinwheel, cut at each corner about 2 1/2 "
Spoon some filling in center of each pinwheel square. Fold up to center, every other corner to for a pinwheel shape.
Lightly brush an egg wash on each pinwheel if desired for a golden sheen look.
Bake on a cookie sheet (I also use a Silpat) for about 15 minutes at 350 or until golden brown.
If desired, mix a small amount of Chcolate Balsamic Vinegar with some confectioners sugar to form an icing that you can drizzle over the top of each pinwheel for an added sweetness, and a little sprinkle of Confectioners sugar to top it all off!

Farmer at Heart

jeanette@risingsimplicity.com (Jeanette McKee) — Sun, 07 Jun 2020 16:34:55 GMT

Gardening is good for the Soul!

If you only know me as the "Cookie or Caramel Lady," then you may not be aware of my love for gardening!

I'm pretty sure this goes back to when I was a little girl and my Dad would include me in the planting of the annual vegetable garden on the side yard of our home. My Dad was the one that taught me how important worms, nutrient rich soil and tender care in planting and watching over the garden are. I loved the "watering chore" and harvesting our bounty was especially exciting. Running out to the garden to pick Zucchini, Strawberries, Green Beans and Tomatoes was such a highlight and a proud moment to see the fruits of our labor come full circle. Those home grown vegetables were more than just delicious to eat, they represented hard work, patience and a healthy respect for the miracle of a seed.

Over the years, I've lived in a variety of homes and settings, some with more space than others, but each one provided a gardening opportunity, even if it was in planters on an apartment balcony. The concept of gardening has remained consistent and my love for it has grown tenfold from those childhood formative years.

I expanded my interest and incorporated a vast array of Flowers, Herbs, Fruit Trees and Plants, of all kinds into a passion that brings me so much joy. The early morning hours are my favorite to sit and enjoy the tranquility of the garden, admire the variety of Flowers and the various shades of green. On a breezy morning, the fragrant Gardenias, Lavender and Roses waft through the air and fill the yard with such a sweet aroma. It truly is a gardeners delight!

My current gardening passion is Herbs, and I am thoroughly enjoying the convenience of Fresh Herbs readily available for me to clip and incorporate into my culinary world. Rosemary, Thyme, Basil, Mint and Oregano are among my favorite.

This Spring, we incorporated a small Vegetable garden into a new Patio Project we installed over the course of a few weekends. I decided to reserve the Planters for Herbs and a small patch of dirt along the fence for the Vegetables. It's been such a treat to eat home grown Green Beans, Zucchini, and Lettuce. I can't wait to harvest the Cucumbers and Peppers.

We also have a a few Fruit Trees in the yard, some more mature then others, but our Apricot Tree gave us a nice little bounty of sweet, juicy Apricots this season. They were so delicious! and Our grandchildren made these adorable little bird houses that have a happy place nestled in the Apricot Tree branches.

Gardening has been, and continues to be a tranquil and sacred space that I thrive in. I am grateful for the early childhood exposure that my Dad instilled in me and the years of opportunity to "try out" various types of gardening through trial and error.

There are countless ways to rejuvenate and enjoy the greater outdoors, but for me, being among plants and tilling the soil is sweet therapy to my soul!

Blessings from a Farmer at Heart, Jeanette

As the World stays Home!

Fri, 01 May 2020 16:49:32 GMT

Staying Home...!

This global crisis that we are currently living, is clearly like nothing any of us have ever experienced. It is so surreal and unprecidented territory to navigate through! Depending upon who you are and what you do for a living, largely determines the degree in which this pandemic has effected you and your family. But nonetheless, it has effected all of us!

For those working on the front lines, in Healthcare, Grocery, Delivery Drivers... this has had multiple layers and varying degrees of emotions that fluctuate from day to day. These "Thank You" Cookies were made to thank such workers for their long hours of dedicated service to our communities. I don't ever want to take for granted the sacrifices being made on my behalf to keep me and my family safe, well fed and still able to get what we need delivered to us.

I asked customers to submit stories to me of well deserved Front Line Workers they would like to "gift"a Box of Cookies. The stories I received were so heartwarming and gave me such a wonderful opportunity to contribute, in the smallest way. These were some of the most rewarding cookies to make and deliver with personal notes from those that nominated them. An ER Nurse working long hours, A Grocery Truck Driver away from his young family, A Police Officer and his wife, (an ICU Nurse) juggling their work schedules, and so many more...What a blessing to add a little "Sweet" to their world!

My Small Business has made changes too, and I'm finding new ways to serve our customers as they find new ways to celebrate special occasions at home. Events that once filled the calendar for Bridal and Baby Showers, Weddings, Graduation Parties and other large gatherings have now been postponed, or even cancelled. None of us know when things will return to "normal" and the reality of a "new normal" is becoming more and more evident.

I have enjoyed filling orders for customers that want to "gift" a friend or family member with a thoughtful Sweet Treat! I've also filled countless orders of Graduation cookies for customers that are "Adopting a Sr." and are making the 2020 Class feel a little more honored.

Our Family always made a big deal about birthdays, because, hey, it's a BIG DEAL! With this current Shelter in Place directive, birthday celebrations are looking very different, and I might add, super creative. I have enjoyed seeing the Birthday Parades, the Zoom Celebrations, and the Front Yard Birthday Decor. We all know that cake and birthdays go really well together, so I decided to create this "Birthday in a Bag" for those celebrations.

We all love Mini things, right? A Mini Cake and the Decor to go with it! Its a Win-Win!

My cake techniques could use some perfecting but these days I have time on my hands to hone in on these skills.

I'm grateful for the work I do and the outlet it creates for me to continue being creative and fill my hours at home with doing what I love. I'm also grateful for good health and meaningful relationships that I have been enjoying, from a distance, more and more. Although these times come with their own challenges, they also are a great reminder to keep prioritizing people and celebrate something everyday.

Praying a blessing of good health and safety on you and your family today,

Jeanette

This Guy...!

Tue, 25 Feb 2020 15:03:56 GMT

This Guy...!

Where do I even start with this??? Awe...So much to be grateful for!!

This post is dedicated to my husband, John!

My husband and I celebrated our 5 Year Anniversary in early November and had an opportunity to enjoy a getaway in Huntington, Laguna and Newport Beach for a few days. It was magical!!!

Let me tell you a little bit about this guy that I adore with all my heart! John never wants to be the center of attention and has the most selfless heart of anyone I have ever met. He is my number #1 supporter in this business on so many levels to even list here. He gets my ideas (and some of them are pretty crazy) and helps me work through them, often building things for me, creating systems of some sort or just offers a fresh perspective and a practical solution. He is always willing to lend a helping hand, whether it be making and serving lemonade on a 102 degree day fo an event, or placing hundreds of tiny desserts on a buffet table. He even sports a Rising Simplicity shirt without hesitation!!! Awe!

, This last year, as Rising Simplicity continued to grow and the orders consistently flowed in, John recognized the need for a designated space that I could package goods and also decorate cookies, as well as have ample room for baking supplies and equipment. He transformed a non-designated room in our home into my "Workshop" and I LOVE it!!! He executed all the ideas I had of making this space inviting, and a place to be inspired with creativity. Each time I walk into that room I am reminded of the time, energy and manual labor he put into making that space so special for me to work in. I guess you could say I helped too since I fed him snacks at all hours of the night and handed him tools! LOL!

To be loved by this guy is truly a dream come true and I so appreciate all the ways he demonstrates his love to me and support of Rising Simplicity. I can honestly say I am a better person because I have such an amazing life partner to walk along side me. He is my number one taste tester, encourager of my dreams and aspirations, and voice of reason to my crazy ideas. What a honor to do life with this guy!

I know I'm gushing about my amazing husband, but I couldn't do what I do without his support, and the countless ways that looks in my life. Once in a while a girl just has to shout it out, I really LOVE my guy!!! Happy Valentines Month!

Blessings,

Jeanette

Not just a Cookie!

Mon, 20 Jan 2020 20:24:17 GMT

This past year (2019) was a whirlwind for Rising Simplicity in the custom cookie department! It's no joke when you make over 400 dozen Decorated Sugar Cookies in 12 months!!! No, that was not a typo and yes, that is ALOT of cookies! Almost 5,000 cookies; crazy, right? Actually, I was super grateful and humbled that I could have a small part in so many of my customers celebrations, with Custom Cookies. You see, to me, it's not just a cookie...!

When a customer contacts me with an order, I often go into research mode, sketching out designs, pinning ideas and gathering up pictures, long before I start to make their cookies. (Unless of course I was given little to no time to complete their order, LOL) �� Something I noticed this past year is that most customers had a theme to coincide with their celebration. Themes are what I use for the springboard of creativity. I enjoy the designing aspect and really appreciate when a customer gives me creative license and trusts my judgement. I also, however, appreciate when a customer has something specific in mind and I am able to deliver their request, just as they had envisioned. Either way, it's a process that requires creativity, and I'm grateful to have this outlet on a canvas, called a cookie.

I started the year with Baby Showers, Birthday Parties, and Bridal Showers. I made cookies for Wedding Favors, cookies for Retirement Parties and cookies for Sports Teams. Orders came in from companies for Logo cookies, Fundraisers, and Events of all kinds. I worked with Realtors, Financial Institutions, Dentists, Teachers, Churches and the list goes on...I fulfilled orders with just 1 Dozen Cookies and orders for 40 Dozen. I think you get the picture here.... it was a variety of cookies and for various celebrations.

Celebrations of any kind are most often enjoyed with some sort of Sweet Treat! Who doesn't love a cookie? I mean, they are easy to eat and don't require any utensils, dishes or special refrigeration. They are portable and great for all ages, all occasions and look awesome for your Instagram posts! HaHa

But sometimes it goes a little deeper than all of this! Sometimes there are precious cookie stories to tell..

Story #1:

A very dear friend of mine lost her sweet Dad not too long ago. Her family was planning a weekend away to honor him and her Mom with an extended family gathering at the beach, and she wanted to pay a special tribute to him. Her Dad had a unique signature that was deemed a "Doodle Bird" and she asked me if I could put it on a cookie for her family to enjoy (well, not just one cookie, that would be awkward). Anyway, she sent me his signature and I was beyond excited to make this happen. The cookie had a certain simplicity to it, a white cookie with black outline, but the significance of the cookie was powerful. I made a few dozen, wrapped them up like a gift and waited for the "Reveal" that she promised she would share. That evening, her family gathered around in the cabin and she handed the package to her Mom to be the first to open. Never, did I expect to become emotional over seeing someone open a box of Decorated Sugar Cookies, but it happened! Tears rolled down my face as I witnessed from the video the reminder of just how special and loved her Dad was by all who were present. No words or explanation was needed for anyone to know the significance of the Doodle Bird. It was beyond special for me to take part in such a beautiful tribute for this amazing family to honor their beloved Dad.

Here is a picture of the Doodle Bird! Thank you Trisha and family for letting me share your story!

Story #2:

One of my very sweet customers has a son who is serving in our armed forces in Kuwait. First of all, let me just pause to say Thank You to him, and all the other sons and daughters who are making this sacrifice for our freedom. I do not take this for granted! My Mamas heart is tender just writing about this!

O.K. back to my story...

My customer wanted to do something special for her son who would be turning 21 and obviously very far away from Family on his birthday. She asked me if I could incorporate both his birthday and also something "Army like". I was thrilled to make these and it warmed my heart so much to see the pictures of him opening his package sent to him by his sweet Mama.

Making cookies that get shipped to Kuwait and enjoyed by a soldier who is serving our country, is what makes this baker smile! I broke out in a happy dance when she shared her photos of the package arrival. What a special honor to have such a little part in his birthday celebration!

Here is a picture of Anthonys cookies. Thank you Christina and family for letting me tell your story.

I have countless stories but I've got to get back to decorating and wrap this blog post up. Making cookies is very time consuming and comes with its own challenges. I've had a few melt downs over Royal Icing not cooperating, Icing bags bursting open and oven glitches that created stressful baking days. But even with the challenges that come with this aspect of what I do, I still enjoy the process, learning new techniques and the thrill of a completed order that I may or may not have lost sleep over.

Here's to another year of Decorated Sugar Cookies and more special stories to share at the end of 2020!

I just went Grocery Shopping and there is nothing to eat?

Sun, 15 Sep 2019 02:39:01 GMT

Refrigerator full of food; Nothing to eat!!!

Let's be honest! Have you ever filled your refrigerator and pantry with groceries from the market, but can't seem to find anything to eat, or feed your family? It's a quandary worth writing about because I'm pretty confident a few meal prepping tips is the solution to this all-too-common dilemma. Believe me, its been an issue in our home too!

If you are like most people I know, (and this includes me), you have a very full schedule with Work, Family, Household Chores...and often times the Meal Planning is pretty low on the list of "things to do". Sure, we have great intentions of surfing the internet for the most delicious recipes and envision serving our family "Pinterest" worthy meals, but the truth is, we run out of time after everything else on that "never ending" list, and so we grab the most convenient food we can get our hands on, when hunger strikes! Even when we do go to the market and fill the refrigerator with fresh food, it can seem as though there are no meals to eat, you know, "real food"!

My husband and I have implemented the simplest of concepts that have literally been game changers for us when it comes to eating. When you're hungry, you're hungry!!! I mean you can't hurry up a slow cooker, right? (Well, I guess that would be an Instant-Pot) Most of us don't want to wait around, we want to eat NOW! Having good options to conveniently grab and go, has been key to a well balanced meal plan for us to enjoy.

We opt to do our Meal Prepping/Planning on the weekend, typically on Sunday afternoon. Spending an hour or two in the kitchen on Sunday prepares us for the work week of "NO week night cooking," and I personally LOVE that! I also LOVE opening the refrigerator to options like Hard Boiled Eggs, Freshly Washed and Cut Veggies to munch on, Grilled Chicken to add to a Salad and portioned out Healthy Snacks when I'm running out the door.

I like to keep our meals as simple as possible, incorporating a protein and a fresh veggie. Most meals we prepare are simply "fuel" for our bodies, so I am mindful to get the right fuel by adding plenty of cooked veggies and lean proteins like Chicken and Fish. I find that when these foods are prepared and ready for consumption, I am less likely to reach for the not so healthy snacks and be less tempted to eat a bowl of cereal for dinner. (Although I'm not saying that has never happened) LOL!

I teach a Meal Planning Workshop that incorporates these ideas I've shared and many more concepts. I have recipes I share, Tips and Tricks, Strategies and Efficiencies that make Meal Planning doable, no matter your culinary skill, or lack of.

If this is something that intrigues you and you are interested in attending the next scheduled Workshop, I would love to hear from you. The next workshop is Wed. Oct. 2nd at 6:30 PM and will be held at Fit 4 Living Gym in Lincoln, Ca. Please visit my Events page for further details on how to register or contact me directly.

We have a lot of fun at these classes and everyone goes home with some valuable resources that can be useful whether you cook for 1 or a large family. So the next time you go to the grocery store and you still have "nothing" to eat, take a little time for some meal prepping and enjoy the fruits of your labor!

A World of Caramels!

Thu, 15 Aug 2019 19:52:33 GMT

Several years ago I took an interest in candy making and tried my hand at making homemade Caramels. After several failed attempts to achieve the perfect consistency, I finally found a recipe that "mostly" worked. I made some changes, and then decided to go one step further, and dip them in Dark Chocolate, because we all know everything tastes better dipped in Dark Chocolate! I topped them with a sprinkling of Maldon Sea Salt Flakes and the finished product emerged!

About the Chocolate:

When I fist starting making Caramels, I was purchasing a Dark Chocolate from another Country and although it was deliciously amazing, it was very temperamental with varying weather patterns (more on that later) which made it difficult to work with. It also became very expensive, as you can imagine with shipping costs from Europe. That particular Chocolate had to be tempered, which is a process in which you heat the chocolate high enough that the crystals in the cocoa butter break down. This method increases the shine and durability of the Chocolate as well. If the weather was too damp, my home too humid, the stars didn't align that day (JK).... I had nothing but trouble with tempering my Chocolate. Ugh! I am not a Chocolatier, but I know a little something about Chocolate and as my sales increased, I realized this process was not cost effective and it was gobbling up a lot of precious time, as well as increasing a lot of stress in my life! (Imagine Chocolate creating stress; sounds crazy, right?) So...

I began to do some extensive research and stumbled upon a company in Georgia that makes a Dark Chocolate, (already tempered) that tastes amazing and is the perfect compliment to my Caramels. It contains NO hydrogenated oils and is made with ethically traded ingredients too. Win!!!

About the Caramel:

As I learned the art of making caramel, I recognized the importance of the candy thermometer readings and how straying away from those markings, even by one degree, can make an impact on the outcome of my caramel. A soft, melt in your mouth consistency is what I strive to obtain with every batch of caramels that I make and consistently making them for the past 8 years, has certainly helped in getting this dialed in.

I typically will make about 100-200 caramels a week to fill customer orders but during my peak season, or if I have vendor events, large orders.... the number increases significantly. Last year I made well over 10,000 Caramels!!!

Signature Item:

The Dark Chocolate Sea Salt Caramels have become my "Signature" item and what Rising Simplicity is best known for. Often when I attend certain events or networking groups, I'll be asked if I brought any Caramels along. I try to have them on hand at all times for my customers that NEED them on a consistent basis! LOL! The flavor combination of Premium Dark Chocolate, Creamy Caramel and a touch of quality Sea Salt just speaks to the taste buds and has proven to be a favorite by many.

Customers purchase them for Wedding and Shower Favors, Corporate Employee Gifts, Teacher and Client Appreciation Gifts, Dessert Buffets, Retirement, Graduations, Reunions, Birthday Parties and so much more. I feel honored and humbled in creating an item that is loved by so many. It brings a smile to my face to know these bring a little bit of pleasure to so many people. Oh, and yes, I like to eat them too!!!

Blessings to you, Jeanette

A Fresh New Look!

Mon, 05 Aug 2019 19:52:33 GMT

Being that this is my first post, on my newly re-built website, it seemed appropriate to share about my newly re-built kitchen that we just completed last month! I am beyond excited with the end result! (Happy dance in the kitchen, oh yah)

My home based business is primarily in the Kitchen, (with the exception of decorating and packaging in the Workshop). Although my former kitchen was certainly functional, it lacked... well you'll see in the "before" pictures! My husband was super accommodating to allow me the design changes and together we chose the finishes like the backsplash, hardware, colors...He is more the practical, systematic one and I tend to be the creative more artistic one.

We work well together and actually LOVE home projects! We (and by that, I mean my husband) took on the destruction of the former kitchen, removing the old cabinets, island changes and installing new electrical plugs, (He's amazingly handy)! We set up a temporary kitchen in our living room/dining room and made the best of it. Did you know it is super convenient to find what you are looking for when your entire kitchen belongings are strung out all over tables? LOL

One of the things I had really hoped for was to have more flat surface space for rolling out cookie dough, managing full size sheet pans and mass assembly baking. By extending the island on one end and cutting it down to one level, we were able to create a significant increase in flat, surface space. (Love it)!!!

These before and after pictures give you an idea of the transformation that happened here! The white is crisp and clean looking, the backsplash creates a beautiful focal point and the repurposed wall of cabinets that we turned into a coffee/wine bar is simply perfect and just what I had envisioned.

The timing of our Kitchen Remodel for my Kitchen based business worked out perfectly and somehow Rising Simplicity really did not get terribly impacted with a "Kitchen Out of Commission" dilemma.

Although I'm thrilled to have such an incredible work space to operate my home based business, I'm equally thrilled to create some amazing memories with friends and family in this new space. The Kitchen is a gathering place to share some good food and enjoy special conversations. For me, It is also a canvas to be creative with ingredients that speak a love language universally.

I have such fond childhood memories of baking in the kitchen with my Mom and then was able to create that same environment for my own children to have as memories of their childhood. Now, a new generation of grand babies are here to roll out pie dough, decorate cookies and taste test recipes past down from generation to generation, (I know, I'm getting all sentimental here). I can't wait for the first big Family gathering where we get to prepare some delicious food together and enjoy everything about the "New" Kitchen, including washing dishes! LOL

Blessings to you, Jeanette