‘Cooking Light’ Articles at Sweetnicks

Recipe: Cinnamon Apple Cake {Cooking Light}

October 15, 2015 · Narrative

Delicate, tender bites of moist, delicious, apple-studded cake are yours with this recipe for Cinnamon Apple Cake.

You would think that if I had been making a recipe since 1998, consistently, year after year after year, that I would have shared it with you.

Apparently you would be wrong.

Because although I’ve found posts mentioning this Cinnamon Apple Cake, I couldn’t actually find a whole post sharing it and the recipe.

So today we are going to right some wrongs.

Starting with 1998.

Although 1998 was the year I happened to get married, it also happens to be the year I discovered this recipe in an issue of Cooking Light magazine.

Both were good things.

Originally called Jewish Apple Cake and shared with their readers as a Rosh Hashanah dessert idea, the folks at Cooking Light later renamed it to Cinnamon Apple Cake.

I have no idea why, but my guess is so people would consider it an any-occasion cake, as opposed to being just reserved for Jewish holidays.

And rightfully so.

Because no matter what the cake is called, it remains one of Cooking Light’s most popular recipes, and if you’ve had it, there’s no denying why.

It is simple to make and moist, and, perhaps of equal importance, a true marriage of Fall flavors… cinnamon and apples.

This is a cake pretty and delicious enough to serve to company … or just to use up the apples you absconded with after a recent apple picking trip.

It has made an appearance in our kitchen every Fall, at least once a year, since 1998.

Now bring it to yours.

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Recipe: Cauliflower Crust Veggie Pizza

July 28, 2015 · Narrative

Overloaded vegetable pizza that is carb free? Yep, yep. Right here.

When it comes to cauliflower crust pizza, been there, done that.

And after that recipe, which was good, you wouldn’t think I would need another.

And you would mostly be right.

Until I spied a picture for a new version in a recent issue of Cooking Light magazine.

You know how they say “a picture is worth a thousand words?”

They would be right, because I ended up making the recipe the next night.

The power of persuasion and all.

This recipe was very similar, but just different enough to yield a slightly new result. I’m not going to lie, it’s slightly time consuming, as is the one I originally made two years ago. The major difference between the two recipes is that this one from Cooking Light calls for baking the “riced” cauliflower before making your crusts. A teensy new step, but one that resulted in pizza that was … dare I say it … foldable. Not completely foldable like a traditional slice of pizza, but enough so that it was possible. And because of that slight difference, I think it’s worth having this recipe in your repertoire as well.

And besides, who can go wrong with all those loaded veggie toppings?

For that part, I added extra mushrooms (and skipped their suggested peppers), and the whole thing resulted in one delicious dinner.

It makes two decent size pizzas, so I had one for dinner, and had the second one for lunch the next day.

side note: it does lose a bit of its foldability and crispness the next day, but still tastes just as awesome.

If you’re avoiding (or going light) on carbs, or just want to take your pizza in a completely different direction, make this.

PS If you haven’t picked up the August issue of Cooking Light magazine, get it! Filled will all sorts of clean eating recipes, it’s my favorite issue in a long time.

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Recipe: Very Veggie Sloppy Joes

October 21, 2014 · Ad-Free, Narrative

A delicious, filling, easy-to-make go-to dinner that will please everyone in your family, these Very Veggie Sloppy Joes are a one pot meal that screams old school comfort food.

Growing up, Sloppy Joes were a semi-frequent meal to hit our dinner table. And for good reason. It’s quick, healthy, and a sure-fire crowd pleaser. Once I had my own family, I started making Sloppy Joes as well, because as long as you have ground beef on hand, you can have this on the table, with a few other pantry staples, in under thirty minutes.

Take that, Rachael Ray.

A little of this, a little of that, I never really measure, I just make them and adjust it along the way.

As cooks are wont to do.

But lately, or at least the past dozen or so times I have made Sloppy Joes, I’ve been adding some vegetables to it. Because although I don’t subscribe to the hide-the-vegetables-and-deceive-your-kids program, if I can tuck them in here and there without altering the taste, then I will.

But make no mistake. The kids knew the vegetables were in there. And Madeline did her very best to carefully pick out as many bits of bell pepper as she could, until she realized she was fighting a losing battle.

So. #winning

And to think she didn’t even notice all the mushrooms she ate.

Besides the yellow and red bell peppers, the mushrooms, and the tomato sauce, I also used 93% lean ground beef, so it doesn’t get much healthier than this. Beef, even that lean, is an inexpensive way to feed a family, which means more money for peppers and mushrooms like these, right from the farmer’s market. When the meat is on sale, I stock up and freeze a bunch. Just remove the butcher/grocery store wrapping and put the beef in a freezer-safe bag. Make sure to squeeze out all the air, close it up, and pop it in the freezer. It will keep safely for 6-12 months uncooked, and 2-3 months cooked.

If you’re looking for more easy and delicious beef recipes, be sure to visit Beef, It’s What’s for Dinner, and their Pinterest page (and they also have good money saving tips here). Now, for serving these Sloppy Joes, anything goes. I usually either toast a slice of bread and spoon the Sloppy Joes over the bread or I put it inside a toasted roll. I like them topped with melted cheese, but I skipped that this round because 1) I’m trying to be virtuous and 2) the kids prefer it without. Mix and match and serve how you like it best.

Hungry for more Sloppy Joes recipes?
This recipe is full of mushrooms, and the kids inhaled it. Delicious stuff from Cooking Light.

Psst … my site was having caching problems yesterday, so in case you missed yesterday’s post, you’ll find some delicious little meatballs right here. …

Recipe: Asparagus with Balsamic Tomatoes {Cooking Light}

June 5, 2013 · Narrative

When it comes to asparagus, it is pretty much a no-brainer. My go-to way of making it is by roasting it, and when I do, it’s a safe bet that I will demolish the entire bunch in one meal. On my own.

Which is pretty good since the kids have yet to jump on the asparagus eating bandwagon.

Pity that.

When I was planning my contributions to our recent Girls’ Night In party this past weekend, I had pulled this recipe to make.

Because it’s crazy simple.

Because all the ingredients are on the list of foods I am currently eating.

And, well, because asparagus.

Natch.

It comes from the April 2011 issue of Cooking Light magazine in their 20-Minute Cooking section.

Which means it sometimes takes me awhile to try a new recipe.

(And really, two years is nuthin’!)

But it also means I can attest to the truth of their 20-minute claim.

Might have even come in under 15 minutes.

Which made this perfect for a Girls’ Night In contribution.

A quick weeknight side dish.

A great recipe to make with your farmer’s market bounty.

And a delicious way to celebrate asparagus and Spring produce.

And, really, goat cheese?

Just consider that the metaphoric cherry on top.

Hungry for more asparagus recipes?
This Roasted Asparagus Salas with Goat Cheese and Bread Crumbs is to-die-for good. Don’t miss it.
White wine infused shrimp and asparagus? Yes, please.
You can’t go wrong with this Toasted Roasted Vegetable Sandwich, one of my favorites. And hello avocado!
An Eat Your Veggies Stir-Fry that is a great way to take advantage of your farmer’s market haul.

Tomorrow? May 2013 in Instagram Review
Friday? Book review.

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Recipe: Beef and Mushroom Sloppy Joes {Cooking Light}

October 4, 2012 · Narrative

“My Mom thinks Honey Boo Boo is a train wreck,” Nick said in a phone call to one of his friends.

He was outside, and I was in the kitchen making dinner.

He’s right, of course. It is a train wreck. But one that we haven’t looked away from. And honestly, for all their quirks and, um, interesting character traits, you can’t deny their love for each other.

Moving on.

Nick loves Sloppy Joes to the nth degree. (The ground beef kind, not the sandwich kind that’s more well-known in New Jersey)

Growing up, Sloppy Joes sometimes hit our table for dinner. Stick-to-your-ribs goodness. One of the Sloppy Joe recipes that my mom made came from a family friend. Ketchup. Mustard. Brown sugar. And I don’t remember what else.

Years later, I got the recipe from my mom and started making it for my own family. Then, during one of our various moves, I lost the recipe card and just started improvising. Same basic ingredients, going just by taste for the finished product.

The Ex loved them. Served on a toasted bread bun, smothered with Sloppy Joe goodness. Melted cheese on mine. Not his. Weird man doesn’t like cheese as much as I do. Says someone who has a Pinterest board just dedicated to cheesy goodness. Oh yes.

And Nick is following in his Dad’s footsteps.

At least in that respect: Sloppy Joes? Love.

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Recipe: Alton Brown’s Roasted Vegetable Spread

August 30, 2012 · Narrative

One of my favorite ways to start a lazy Sunday morning is by stopping at a local bagel shop that Mystic turned me on to.

Toasted salt bagel with smoked salmon spread.

That with an iced coffee from Dunkin’ Donuts.

And the Sunday newspaper.

Pure perfection.

And we have done that for many, many Sundays during the course of our relationship.

Except for the past six months.

Because I have trying to cut back on carbs.

Emptiness that just weighs you down.

In more ways than one.

Although it’s not nearly the same, I have somewhat appeased my cravings with a whole wheat English muffin or deli flat.

Toasted.

With a homemade spread.

Or schmear, if you will.

It’s satisfying and filling, without quite so much emptiness as a big fat bagel.

And as I very nearly caved in a “screw it, one in six months is no big deal” moment this weekend, I didn’t.

Because once you hop back on that train, it’s hard to find where it ends.

So instead, I visited the Thomas’ retail outlet and stocked up on whole grain english muffins.

And made this spread.

And all was right with the world.

Or the breakfast eating corner of it.

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Recipe: Pumpkin Hummus

December 2, 2010 · Narrative

Can we go from divorce straight to food? I think we can. And we will. Does the mere idea of Pumpkin Hummus make you wrinkle up your nose? Yeah, me too. Lucky for both of us, I made the recipe anyway. I found it last week on the Cooking Light bulletin board. I went on there in search of some dinner inspiration, and came away with a recipe for noshing instead.

I’ve got to say, if it didn’t get rave reviews on the bulletin board, and if I didn’t have exactly the right amount of pumpkin leftover, I might have not made this recipe. It’s certainly not your run-of-the-mill hummus, but it has this odd addicting sort of flavor that sneaks up on you. After you brave the first bite, if you’re like us, you’ll find yourself going back for more and more. And by us, I don’t mean the kids. They wanted no part of it. You can definitely taste the pumpkin, there’s no escaping that, but you also get a slight hint of the garlic and the lemon juice and it just works. If you’re brave, give it a try. You just might find your newest hummus addiction.

And since it’s Thursday night, I’m done here for the week. I don’t have the kids this weekend, sniff, sniff, so have filled it with the gym, plans for dinner and a movie, and less exciting things like painting and catching up on freelancing work. On Friday night, I always look ahead to the weekend, long To Do list tightly clutched, and marvel at how much I’m going to get done in the kids’ absence. And then I blink, and it’s dinnertime on Sunday and they’re back. And my To Do list is still largely To Do.

Before I leave you, my quick submission for this week’s round of Embrace Your Camera…
Tonight, Jamie was trying to decide if the kids look alike. Sometimes I think they really do. Sometimes just a little. In this picture, I think they definitely do.

Project 365
December 2, 2010, Photos #243, 244, 245 and 246
I made a new recipe for dessert, a Nantucket Cranberry Pie I’ll share with you next week. Assuming I don’t forget. What do my kids want for dessert? Homemade pie? Nope. Popsicles.

(Trying to read the joke)

Last night, I ducked out for a Zumba class, and when I came home, the Christmas tree was up. Gotta love when the elves work their magic in my favor.

I think this might be my new favorite picture. Note the little feet on the couch. Too cute.
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Honey-Cinnamon Vinaigrette

September 28, 2010 · Narrative

Among many things, this website has become a great tool for me when I’m searching for an oft-made recipe. It has totally saved me on many occasions when I am hunting through stacks of tried-and-true recipes, looking for a particular one. As I have put the recipes here, I actually throw away the paper copy. Imagine my surprise when I couldn’t find my favorite homemade salad dressing recipe here this afternoon! It turns out I never added it here, because I wrote about it for Cooking Light, on one of their blogs, awhile back. Oops! This one is too good not to share with you (and put here so I can find it in a less crazy fashion than occurred frenetically this afternoon. Thank God, Sarah came to the rescue and found it for me! Of course, I had to write “Sarah, you are the best ever” ten times on the blackboard, but it was a small price to pay.).

You can read the back story in the old Cooking Light piece here, but the short version is that I fell in love with a Cinnamon Vinaigrette salad dressing years ago during one of our annual holiday trips to Bethlehem, PA. The restaurant refused to part with the recipe, nor the list of ingredients, but fate intervened not too long ago, and the heaven parts and angels took chorus and I found a look-alike version from Southern Living.

Cinnamon. It’s something you would never think to put in a salad dressing. But this is where you have to trust me. It works. It’s not overly sweet. Just overly right. You likely have all the ingredients on hand to whip up a batch any time you want, and it’s heaps better for you than most bottled dressings you can buy at the store.

This is a perfect recipe to celebrate Fall flavors. Mix it up with your favorite Mesclun greens, a few slices of ripe pears and Gorgonzola. Definitely the Gorgonzola. Tonight, I went with a perfectly ripe tomato that we scored at the farmers’ market, trying to eek out a few last bites of summer. This dressing recipe is one not to miss.

Project 365
September 28, 2010, Photo #169

I do believe that with the addition of the hat … and the promise of candy … she will actually keep the wig on. Although I’ve heard that “hope is not a strategy.”…

Recipe: Chocolate Decadence

February 24, 2010 · Narrative

This. This recipe from Cooking Light magazine. Chocolate Decadence. Pure perfection.

I have a confession to make. I have totally let you down. I have had this one dessert in my back pocket for a few years now. Well, more than a few. Nearly seven to be exact. Although I have mentioned it a few times here, I haven’t given its proper due. Tonight, it’s time to right that wrong.

Chocolate Decadence. A dessert from Cooking Light magazine. That means less guilt. THIS is the dessert to impress your dinner guests with. THIS is the dessert to make when you want to celebrate something. THIS is the dessert to make a special guy to cap off a very special meal. THIS is the dessert that will not fail you. THIS is the one that is restaurant quality but is deceptively simple to make. THIS is the one that has a slow sugar rush that slowly creeps up your face to your forehead and gives you all sorts of fuzziness as it leads you to your happy place. THIS is that dessert. If you make no other recipes from here, make this one. You likely have all the ingredients right in your kitchen cabinet. Just make it. Trust me.

Project 365
February 24, 2010, Photo #54

A Story for Next Week

For now, just a picture. I love this one. Took it this morning. Next week, the story to go along with it.

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Orange Marmalade Ricotta Cupcakes

March 29, 2009 · Narrative

My mom has been working her way through a cupcake cookbook recently. Two recipes down, and so far I haven’t had the chance to taste any yet. She was killing me; she knows how much I like cupcakes! I asked which cookbook it was and when she told me it was Cupcakes! From the Cake Mix Doctor, I went online to order a copy for myself. As soon as I saw the cover, I stopped for a second. I could swear I have that book somewhere. I searched through all my cookbook shelves, one title at a time. Nothing. So either I’m losing my mind, I lost the book during the move, or I just remember seeing the cover online, perhaps from looking at Anne’s other books, and never actually purchased it. After making sure I really didn’t have it, I ordered it. You know how I am with cupcakes. I couldn’t not order it, right?

I had to go to Nick‘s school for a function last week, and I thought that would be the perfect opportunity to try out my first recipe from the cookbook. I chose a recipe that my mom had already made, the Orange Marmalade Ricotta Cupcakes with Marmalade Buttercream Frosting. She raved about it when she made it, so it seemed only right to start there, especially since I had all the ingredients on hand already.

Because Anne is “doctoring” a cake mix, you get to skip all those pesky steps of measuring flour, baking soda, baking powder and what have you. In just a few minutes, the batter was in the oven, peacefully doing its thing. Once they come out, you brush them with a marmalade glaze and then after they’ve cooled, you slather marmalade-enhanced buttercream frosting over the tops.

Some of us couldn’t wait that long. Madeline is becoming quite the cupcake aficionado like the rest of us and as soon as she saw the rows of cupcakes sitting on the counter, she started shrieking for one. She has inherited my mom’s sweet tooth, no doubt, and nothing was going to stand in her way. She pushed the stepstool over to the counter and started climbing up to reach them. I rescued the batch and started peeling off the liner of one of the frosting-free ones for her.

Hands down, these have got to be the moistest cupcakes I have ever had or made to date. They are to-die-for moist. The buttercream frosting was good, though I added a bit more sugar because I like mine a little stiffer (a la Billy’s Bakery). With this being my first introduction to the Cupcakes! cookbook, I think we might be in a little trouble here.

*Besides being a popular cookbook author, Anne Byrn is also a contributor to Cottage Living magazine, among other places. When I saw some of her recipes up on the MyRecipes site (part of the Cooking Light family), that reminded me that I’m a little tardy in telling you of some of my recent articles over there. You can check out a favorite salad, this piece on cooking classes, a delicious homemade pizza, chocolate covered pretzel rods, and … well, there’s plenty more, but that should keep you busy for now. :)

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