Monthly Archives: June 2012

Skillet Pizza Monkey Bread

Oh, cast-iron skillet, shall I count the ways in which I adore thee?

I don’t know why, but everything is better when cooked in a skillet. It’s just so fun, and convenient for that matter. You essentially make a whole meal with one pan. And the possibilities are limited only by your hungry imagination. So far, I’ve made everything from 4-Cheese Skillet Rigatoni to Skillet Eggs with Squash & Sweet Potatoes.

Now, here is a recipe that combines my love for all-things skillet with the finger food fun of monkey bread. Who doesn’t love monkey bread? It comes in all kinds of flavors, and you get to tear it apart and eat it with your fingers. It brings out the kid in everyone. I’m not sure exactly why it’s called “monkey bread,” except perhaps because it turns you into a primal animal who feverishly stuffs their face with their bare hands.

This dish takes delicious pizza monkey bread, which would be awesome enough on its own, and cooks it in a skillet so it’s that much more fun to eat. The presentation is quite impressive. Think of it as a grown-up version of classic monkey bread.

Although this is a slap-your-mama simple recipe that takes all of 5 minutes to through together & requires minimal ingredients, you’re going to be blown away by just how good it tastes. The little individual biscuits bake up fluffy and buttery, and you can tear them apart like little pillows of pizza goodness. Then they’re topped with sweet & zesty marinara sauce, fresh herbs, and gobs of ooey-gooey fresh mozzarella cheese. See, even though we used store-bought  biscuit dough and sauce, we’re jazzing it up with good-quality, incomparable fresh mozzarella and herbs.

When your eager hand reaches for that first piece of Skillet Pizza Monkey Bread, your fingers will be alive with anticipation. Then, as you pull away the first little sauce-drenched, cheese-covered biscuit, the cheese will stretch and so will your smile. The first bite, and all the bites after for that matter, is pure pizza perfection. Easy, cheesy, and downright addicting.

I’m not even going to tell you how many pieces I ate.

A Few tips Before You Get Cooking:

  1. Please do not sub shredded mozzarella for the fresh mozzarella. It is not the same, and it will not taste half as good.
  2. Assemble this ahead of time then bake when you’re ready.
  3. Kids will go crazy for this dish!
  4. It’s also great for parties or perhaps a movie night.
  5. I’ve said it before, and I’ll say it until the day I die: use fresh herbs. That dried stuff tastes like feet in comparison.
  6. Don’t have a cast-iron skillet? Make this in a round baking dish instead!

Skillet Pizza Monkey Bread
By The Smart Cookie Cook

Ingredients:

  • 4 tbsp. butter (1/2 a stick), softened
  • 3 cans of refrigerated buttermilk biscuit dough (I used storebrand, but Pillsbury is fine too)
  • 1 1/4 cup marinara sauce
  • 2 tbsp. freshly grated parmesan cheese
  • 12 oz. fresh mozzarella cheese, sliced
  • 2 tsp. fresh basil

Directions:

  1. Preheat oven to 350 degrees F. Butter a cast-iron skillet or 8-inch round baking dish with the 4 tbsp. of butter. Roll the individual biscuits into balls and place them into the pan, directly next to one another.
  2. Bake the plain biscuits for 5-10 minutes or until they are set but not yet browned. Pour the marinara sauce over the biscuits and spread out evenly. Top with slices of the mozzarella until biscuits are covered. Bake for 25-30 minutes or until cheese is melted, sauce is bubbly, and the center-most biscuit is completely set & no longer doughy (you can check this by sticking a knife through it). If cheese starts to brown faster than the biscuits are cooking, cover with aluminum foil until finished.
  3. Sprinkle the fresh basil over the skillet. Serve immediately & enjoy!

Gooey Reese’s Banana S’mores Bars

A traditional s’mores consists of three essential building blocks that, when melted together over a roaring fire, equate to dessert perfection. It’s a holy trinity of ingredients. On their own, they’re awesome. Together, they’re unstoppable.

Besides those three magic ingredients, there is another reason why we all love s’mores so much. When you bite into that crunchy graham cracker, straight through to the gooey marshmallow and melted chocolate, it’s impossible not to be transported back to summers past. Growing up, summer was an endless era of carefree bliss. We had no responsibilities; we were not yet weighed down by the weight of the world. And on those warm summer nights, we would flock around campfires with our marshmallow sticks in hand, and we would toast those sugary-sweet pillows until charred and molten. Then we’d violently smoosh the marshmallows between graham crackers and Hershey’s milk chocolate. There was something so satisfying about taking that first bite and watching the crackers crumble as the melted chocolate and marshmallows came oozing out the sides.

Nowadays, a bite of a s’more still has the power to send us reeling back to those sweet summer nights. Although summers aren’t quite the same now as an adult, we can still take enjoyment in fun and delicious summer foods. These Gooey Reese’s Banana S’mores Bars are a twist on the campfire classic we all love. However, there’s no campfire required!

These babies are easy to put together and just need a quick bake in the oven. That means you can have these all year-round, and be taken back to childhood bonfires any time you want! Although these bars have all the flavors that send your mind straight to s’mores, they also have a few extra bells and whistles.

For one, I’ve replaced the tried and true Hershey’s milk chocolate with Reese’s Cups so you get that sweet & salty, chocolate-peanut butter magic. And then we’ve got fresh, ripe bananas who’s mellow, sweet flavor pairs absolutely perfectly with the peanut butter and chocolate. Couple that with the chewy, soft graham cookie base and ooey, gooey marshmallow Fluff for pure s’mores heaven.

Everything melts together so well; you’ll wonder why you’ve never had a s’more like this before.

A Few Tips Before You Get Cooking:

  1. Ripe bananas work best.
  2. You can skip the Reese’s and stick to regular milk chocolate if you like.
  3. White chocolate Reese’s would be delightful too!
  4. These are much easier to cut after refrigeration.
  5. Check out my classic version for Peanut Butter S’mores Bars here.
  6. You can buy Reese’s in a convenient 6-pack (therefore equating to the 12 cups required for the recipe).

Gooey Reese’s Banana S’mores Bars
Adapted from Taste of Home

Ingredients:

  • 1 1/3 cups all-purpose flour
  • 3/4 cup graham cracker crumbs (from about 6 whole crackers)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 12 Reese’s Cups
  • 2 ripe bananas, peeled
  • 1 cup marshmallow creme (like Fluff)

Directions:

  1. Preheat oven to 350 F. Line an 8×8-inch baking pan with aluminum foil, leaving an overhang on opposite sides to lift the bars out afterward. Spray the foil and pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine. With the mixer on low, add the dry ingredients gradually, beating just until the dough comes together.
  3. Transfer the dough to the prepared pan, reserving 1/2 cup to use for the topping. Gently press the dough into an even layer over the bottom of the pan. If the bananas are ripe enough, you should be able to spread them over the dough like butter. If not, slice them into coins and spread them out in a single layer over the dough. Top the bananas with a single layer of the Reeese’s cups.Gently spread the marshmallow creme over the cups. Top with the reserved dough, crumbling over the marshmallow creme.
  4. Bake the bars for 25-30 minutes, or until the topping is golden brown. Transfer the pan to a wire rack and let cool completely. Lift from the pan using the foil “handles” and refrigerate until cool and stiff before cutting. You can pop the bars into the microwave for a few seconds before eating to achieve ooey gooey goodness.

Healthy Cookie: Mini Broccolini Ricotta Frittata

Tell me that’s not the cutest name for a recipe you’ve ever heard. Just say it out loud once. Go ahead: Mini Broccolini Ricotta Frittata.

Doesn’t it make you giggle?

I love foods that put a smile on your face (which, for me, is most foods). Although a frittata isn’t exactly the first candidate that comes to mind when you think of fun, cheerful foods, you’re going to find that this Mini Broccolini Ricotta Frittata changes your mind. What makes a frittata fun you ask? It’s a combination of great flavors, a fluffy texture, and guilt-free stats you can feel good about. This whole hearty frittata is all yours for under 200 calories.

Now are you feeling joyful?

If all that protein and nutrient-rich goodness doesn’t cheer you up, then the first forkful sure will. This frittata has a pillowy texture thanks to the ricotta that gets mixed right in. Adding that creamy cheese makes this taste very indulgent, when in reality, it’s the exact opposite. In fact, we’re using fat-free ricotta, which mean you get decadent cheesy taste without the fat or calories.

Then we add broccolini, which is essentially mini broccoli, because mini stuff makes everything more fun. Fresh oregano and garlic take the flavor scale over the top, proving that healthy foods don’t have to be flavorless. Finally, the generous layer of gooey mozzarella cheese on top will make you truly question how this frittata could be guilt-free.

Don’t let the deliciousness mess with your head; this eggy baby tastes good while being good for you too.

A Few Tips Before You Get Cooking:

  1. If you can’t find broccolini, use regular broccoli or broccoli rabe.
  2. Spinach would be delicious instead as well.
  3. Add red pepper flakes to add a touch of heat.
  4. You could use parmesan or feta instead of the reduced-fat mozzarella on top.
  5. This makes a single serving, but feel free to double, triple, etc. in order to feed multiple mouths.

Mini Broccolini Ricotta Frittata
By The Smart Cookie Cook

Ingredients:

  • 1/2 cup Egg Beaters
  • 3 tbsp. fat-free ricotta cheese
  • 1/3 cup chopped broccolini
  • 1/4 tsp. fresh chopped oregano, plus more for garnish
  • 1/2 tsp. minced garlic
  • salt & pepper, to taste
  • 1 light mozzarella cheese stick, like Sargento

Directions:

  1. Preheat oven to 350 degrees. Spray a 10-oz. ramekin or baking dish with nonstick cooking spray. Tear the mozzarella stick into strings and roughly chop. Set aside.
  2. In a medium bowl, whisk together the Egg Beaters and ricotta cheese. Stir in the broccolini, oregano, garlic, salt and pepper. Pour into greased ramekin and bake for 30-45 minutes or until top is set and the middle is still a bit wiggly. Top with the mozzarella cheese and bake for another 10 minutes, or until cheese is melted and a knife inserted in the center comes out clean. Sprinkle with fresh oregano & enjoy.

Chickpea, Feta, & Spinach Marinara w/ Penne

You know those nights when you need food, and you need it fast? And you don’t want fast food or some frozen monstrosity; you want real food. The problem is, we often mislabel real food as time-consuming, costly, and energy-draining to make. Let’s set the record straight: it doesn’t have to be that way. You can have an incredible dinner and make it in 30 minutes or less. Plus, it can be satisfying, nutritious, and just plain old good.

Where’s my evidence, you ask?

Right here: Chickpea, Feta, & Spinach Marinara with Penne.

I whipped up this delicious dinner with ingredients I already had on hand, and it was awesome. It came together quickly with next to no effort, but it was so hearty and packed with flavor that you would’ve thought I spent all night in the kitchen. It’s crazy comforting, but nutritious and substantial too thanks to whole wheat pasta, fresh spinach, and chickpeas. There’s so many good things happening here; it’s like a super dish.

I’ve got to tell you, this marinara sauce is KILLER. It tastes like you grandma was slaving in the kitchen all day to make it. But guess what? It only took a few minutes! The secret is sweet, good-quality San Marzano tomatoes, fresh garlic, onions, and spicy red pepper flakes. It’s flavorpalooza. In fact, if you just wanted plain old spaghetti with marinara sauce for dinner, then this is your go-to sauce. No slow-cooking or sweat necessary!

What makes this dish refreshing is the mix-ins: protein-packed chickpeas that are tender and buttery, fresh spinach, and tangy feta cheese. Everything works together so well; it’s like a symphony played exclusively for your taste buds.

This is a filling and satisfying meat-free dish packed with protein and nutrients. It’s perfect to whip up on a weeknight.

Forget fast food or boxed meals; a quick and easy homemade meal is only 30 minutes away.

A Few Tips Before You Get Cooking:

  1. To make this even healthier, I recommend using fat-free or reduced-fat feta cheese. It is definitely the best reduced-fat cheese out there. You can barely tell the difference!
  2. Use fresh herbs and garlic, or don’t bother. Dried, fake junk isn’t worth your time.
  3. This is an awesome vegetarian dish!
  4. You could use parmesan in place of feta if you like.

Chickpea, Feta, & Spinach Marinara w/ Whole Wheat Penne
By The Smart Cookie Cook

Ingredients:

  • 1 lb. whole wheat penne pasta
  • 1/4 cup olive oil
  • 2 tbsp. butter
  • 1/2 a yellow onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 28-oz. can San Marzano tomatoes
  • 1 15-oz. can tomato sauce
  • 1 tbsp. granulated sugar
  • 3 cups fresh spinach
  • 1 15-oz. can chickpeas
  • 2 tsp. chopped fresh basil
  • salt, to taste
  • red pepper flakes, to taste
  • 1/2 cup feta cheese

Directions:

  1. In a large pot of boiling salted water, cook the pasta according to boxed directions. Drain.
  2. Meanwhile, in a large saucepan, bring the olive oil to medium-low heat and add the butter. Let melt. Add the garlic and onions and cook until translucent and aromatic, about 3 minutes.
  3. Remove the San Marzano tomatoes from the can, leaving the juices in the can. Chop tomatoes until they reach your desired size. Add to the saucepan along with the juices and stir. Stir in the tomato sauce, sugar, spinach, chickpeas, and basil. Cover and cook until spinach is wilted and chickpeas are tender, stirring occasionally, 15-20 minutes.
  4. Stir in salt and red pepper flakes to taste. Add feta and mix until melty. Turn off heat and stir in the pasta until well-coated. Serve immediately.

Almond Joy Fudge + How-To Video

Sometimes, you need a little bit of joy in your life.

Last week, I needed some joy. It was one of those weeks when the world was against me. And when I have weeks/days/months like that, I realize something: food is the only constant in life. Pathetic as that sounds, I actually find it comforting to know that no matter how hard it gets or how many obstacles stand in my way, food will always be there to cheer me up once more. Even after a long, gruesome day when my butt has been handed to me on a silver platter, the thought of a good meal can keep me going through the rough spots.

I found out why Almond Joys are called Almond Joys this weekend. After I stumbled through that long week, I had one delicious Friday to look forward to, knowing full-well what I wanted to make. I stepped into my kitchen and whipped up this Almond Joy Fudge in the hopes that it would live up to the candy’s name. And you know what? It did.

With the magical trio of chocolate, coconut, and almonds, there really is no wonder they’re called Almond Joys. And when you take those complimentary components and turn them into decadent fudge, you get something even more joyous.

This fudge requires only a handful of ingredients to make, and I’m betting you’ve got the necessary goods waiting in your pantry as we speak. And the best part? No candy thermometer required! Honestly, it doesn’t get any easier than this when it comes to fudge-making, or tastier for that matter.

This is some seriously creamy and dreamy fudge. It melts right in your mouth; you barely need teeth for this sweet stuff! Plus, that luscious chocolate fudge is blanketed by a creamy coconut topping and crunchy toasted almonds. Talk about a beautiful blend of flavors and textures! It definitely evokes memories of your favorite Almond Joy candies, but this fudge is, dare I say, even better.

Join me in the kitchen and see just how easy and delicious this fudge is. Let’s almond rejoice!

A Few Tips Before You Get Cooking:

  1. Make sure you watch the video to catch the step-by-step how-to and hear all my best tips for fudge making!
    You must stir constantly, especially once the fudge starts boiling, or it will burn.
  2. You don’t have to toast the nuts, but it makes them extra crunchy & intensifies their flavor.
  3. This fudge is much easier to get out of the pan if you line it with parchment paper.
  4. To make Mounds Fudge instead, leave off the almonds and use dark chocolate chips instead of semisweet.
  5. I’ve never seen a 12 oz. bag of chocolate chips like in the recipe. I bought 11.5 oz, which is close enough, and that worked just fine.

Almond Joy Fudge
Adapted from the Fluff jar; Coconut topping adapted from Joy the Baker

Ingredients:

For the topping

  • 1 7-oz. can sweetened condensed milk
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract
  • 3 cups shredded coconut
  • 1/4 tsp. salt
  • 16 almonds, toasted*

For the Fudge

  • 2 1/4 cups granulated sugar
  •  3/4 tsp. salt
  •  1/2 stick butter (4 tbsp.)
  • 1 5-oz. can evaporated milk
  •  1 Jar (7.5 oz.) Marshmallow Fluff
  •  3/4 tsp. vanilla extract
  •  1 12-oz. package semi-sweet chocolate pieces

Directions:

  1. Make the topping: In a large bowl, mix the condensed milk, powdered sugar, vanilla, coconut, and 1/4 tsp. salt until well-combined. Cover and refrigerate while you make the fudge.
  2. Butter a 9-inch square baking pan and line with parchment paper; set aside.
  3. In large saucepan combine the sugar, salt, butter, evaporated milk, and Fluff. Stir constantly over low heat until blended.
  4. Increase heat to medium and bring to a full-rolling boil while stirring constantly, being careful not to mistake escaping air bubbles for boiling. Make sure you’re scraping down the edges to prevent burning.
  5. Boil slowly, stirring constantly for 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted and mixture is completely smooth. Use a whisk if you need to break up the chocolate better.
  6. Turn into greased pan and let cool. Once the pan is cool enough to touch, refrigerate until completely set.
  7. Once fudge is set, pour the coconut mixture on top and gently spread out in an even layer. Top with toasted almonds and refrigerate until coconut is firm enough to cut. Slice fudge into squares and enjoy.
    *To toast almonds, line a baking sheet with foil. Spread almonds out in an even layer and bake at 350 degrees F for 5-10 minutes or until aromatic. Let cool.

The Weekender: Weekly Recap, Alice the Cat, & What’s to Come

This week brought a smorgasbord of edible delight. From healthy pizza to colorful cake, there was a little bit of everything. We even took a trip to New Jersey to check out one of my favorite restaurants. In case you missed it…

Let’s review, shall we?

  1. Best Eggplant Parmigiana
    “Best” is not a word I take lightly. This truly is the most amazing eggplant parmigiana you will ever eat.
  2. A Must Try: Mama’s Restaurant
    Located in Hackettstown, this is one of my very favorite restaurants. Their menu has something for everyone, including those who are gluten-free.
  3. Chewy Biscoff Cookies
    From Biscoff cookies to Biscoff spread and back to Biscoff cookies again.
  4. Light White Spinach Pizza
    Two kinds of cheese, spinach, tomatoes, and fresh herbs…all for under 200 calories.
  5. Funfetti Cake with Vanilla Buttercream Frosting
    A moist and tender cake studded with rainbow sprinkles and topped with fluffy frosting.

If you want to make sure you don’t miss a single mouth-watering moment throughout the week, then make sure you like Smart Cookie on Facebook. I post all of my blog posts, updates, little bits of news, photos, and questions for you everyday! Plus, you can satisfy all of your Smart Cookie cravings by following me on Pinterest. You’ll see all of my culinary creations, plus food from others that I’m digging!

Now, if you caught last week’s edition of the Weekender, then you know I’ve had an extra mouth to feed for the past 2 weeks. This little kitty showed up in the yard, and she’s been hanging around ever since.

When I first encountered her, she looked hungry, weak, and disheveled. So I started feeding her, and she’s definitely looking better. It was love at first sight with this cat, and now I’m borderline-obsessed. She comes by everyday, and I spend the majority of my time outside with her. Since she’s a stray, she’s extremely skittish. And despite how much time I’ve spent “talking” to her and feeding her, she still freaks out if I make too sudden a movement or try to pet her. I’m staying patient though. I have high hopes she’ll continue warming up to me and allow me to take her in.

In the meantime, I’ve named her Alice because she looks eerily like the Cheshire Cat.

Weird, huh?

So what have you guys been eating this week? I made something super simple in the skillet for dinner on Tuesday which will be coming your way this week! I swear, everything is better when it’s made in a cast-iron skillet.

Plus, you’ll be getting a brand spankin’ new video on Monday. We’re making fudge, but not just any fudge of course! Make sure you stop in Monday to check it out.

See you then!

 

Funfetti Cake with Vanilla Buttercream Frosting

Before we get started, I wanted to tell you guys that I’m guest posting at Steph’s Bite by Bite today! Go check it out!

It’s Friday, and I’ve had one heck of a week. I won’t go into the details, but let’s just say it was rough, and I wasn’t in the greatest of moods most days. Friday, however, signals the end of the turmoil, and brings hope that perhaps next week will be better. For now, I intend to end my week with a bang, and to celebrate having gotten through it.

How do I celebrate any occasion? With cake of course! And we’re going to break out what’s possibly the most festive cake of all: Funfetti Cake!

I’m sure you’ve seen the boxed versions of this cake, but did you know how easy it is to make at home? All you do is add sprinkles to the cake batter. They melt while baking, leaving only their pretty colors behind. It’s magic! So we can skip the mediocricy of a boxed cake mix and add colorful splendor to an amazing homemade yellow cake. Be your own Betty Crocker! Or Dough Boy, if you prefer.

Besides being speckled with every color of the rainbow, this cake is so moist and delicious, with a tender crumb. It is my go-to yellow cake recipe because I can always count on it come out with the perfect texture. And don’t even get me started on that heavenly Vanilla Buttercream Frosting. It’s like a fluffy, creamy cloud of sugary-sweet divinity. It’s so light yet luscious, melting at the touch of your tongue. If the cake itself weren’t so delicious, I could easily eat the frosting alone.

Whether it’s your birthday, a party, a milestone, or just Friday, the colors and whimsy of this Funfetti Cake are sure to brighten any festivity. Kids and adults alike will adore seeing the rainbow speckles when you slice through what they thought was just a plain vanilla cake.

It doesn’t matter what age you are; funfetti is the bomb. Grab yourself a honkin’ slice and celebrate life.

A Few Tips Before You Get Cooking:

  1. You can add yellow food dye to the cake batter to make it look more, well, yellow.
  2. Don’t overbake, or you’ll dry the cake out.
  3. This frosting freezes well, FYI.
  4. Use the parchment paper to line your cake pans! Why would you ever choose to stress yourself out over removing the cake from the pan when using parchment paper ensures that they’ll come out cleanly and perfectly?

Funfetti Cake

Ingredients

For the cake:
Cake recipe from Smitten Kitchen

  • 4 cups plus 2 tablespoons cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon table salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature
  • 2 cups buttermilk, well-shaken
  • 3/4 cup rainbow sprinkles, plus more for garnish

For the Frosting:
Frosting recipe adapted from Food Network

  • 4 cups confectioners’ sugar
  • 1 cup butter (2 sticks), room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 to 2 tablespoons heavy cream

Directions

  1. Preheat oven to 350°F. Spray two 8×8-inch round cake pans with nonstick cooking spray and line with parchment paper. Note: do not skip the parchment paper, or your cake won’t come out clean.
  2. Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated. Stir in the sprinkles just until evenly distributed.
  3. Distribute batter evenly between the cake pans. Bake just until golden and a wooden pick inserted in center of each cake comes out clean, 30 to 45 minutes. Don’t overbake, or you’ll have dry cakes. Cool completely before removing from pans.
  4. Make the frosting: In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  5. Add vanilla, almond extract, and cream and continue to beat on medium speed for 1 minute more, adding more cream or powdered sugar if necessary to reach desired consistency.
  6. Spread frosting onto cooled cake. Slice & enjoy.

Healthy Cookie: Double Cheese White Spinach Pizza

If you’re trying to figure out how I used “healthy” and “double cheese white pizza” in the same title, don’t stress yourself out. You’re not crazy or dreaming, but this may be a crazy dream come true.

I have made quite a few guilt-free pizzas since Smart Cookie started out, and the reason for that is simple. I LOVE pizza, but I don’t love all its fat and calories. The ratio of when I get pizza cravings to when I can actually afford to expend that many calories is grossly uneven. So, to combat cravings on days when I’m “being good,” I concoct lower-calories versions of my favorite cheesy treat.

Thanks to this, I’ve got an arsenal of recipe weapons to break out when pizza cravings come my way. However, the other day, I had an unusual yearning for white pizza. Now, I love a good white pizza, but given the choice between white and regular, I’ll almost always choose regular. But this day was different. I wanted white pizza, and I wanted it fast.

So in order to satisfy the beast that is my stomach and avoid squashing a whole day of healthy eating, I whipped up this Double Cheese White Pizza. Let me tell you, it’s every bit as good as it looks, if not better. I knew once it was in the oven that I had something incredible because my house smelled exactly like a pizzeria. That smell for me = crack.

When at long last my personal pizza was done, I dove straight in. Complete glee consumed me once my teeth crunched through the crisp crust and the hot, melty cheese hit my tongue. If you had just given this pizza to me and said, “Here, eat this. It’s healthy,” I would’ve never believed you. Heck, I was the one who made it, and I still couldn’t believe it.

Between the gooey mozzarella and the creamy ricotta, I was in cheese heaven. The ricotta is laced with aromatic garlic and fresh herbs, making it so flavorful, and truly Italian-tasting. The fresh tomatoes are the perfect crowning jewel, providing a burst of sweet, juicy goodness in every bite.

With all that cheese, this pizza tastes so indulgent. In fact, it’s hard to believe the whole thing clocks in under 200 calories. I kid you not.

This pizza is low-cal, low-fat, high-protein, high-fiber, and high-delicious. That is what we like to call “multi-talented.”

A Few Tips Before You Get Cooking:

  1. Don’t like tomatoes? Leave them off, or try peppers instead.
  2. You can use just about any greens in place of the spinach.
  3. The low-cal tortilla for the crust can be found near the deli section at your grocery store. If you can’t find the right tortilla, try a low-cal pita instead.
  4. This recipe makes one serving, but why not make multiple pizzas and have a pizza night for dinner this week? They’re quick, easy, and nutritious!
  5. USE FRESH HERBS. They add so much amazing flavor and truly make this pizza tastes like it’s fresh from the pizzeria.

Light Double Cheese White Spinach Pizza
By The Smart Cookie Cook

Yield: 1 serving

Ingredients:

  • 1 whole-wheat tortilla for 70 calories or less, like Joseph’s
  • 1/4 cup fat-free ricotta cheese
  • 2 cloves garlic, minced
  • 1/2 tsp. chopped fresh basil
  • 1/4 tsp. chopped fresh oregano
  • salt & pepper, to taste
  • 1 light mozzarella cheese stick, like Sargento
  • 1/4 cup fresh chopped spinach
  • 3 slices of a big, ripe tomato

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray. Place the tortilla on the baking sheet and blind bake for 3 minutes. Remove from oven, but keep oven on.
  2. Meanwhile, in a small bowl, combine the ricotta with the garlic, basil, oregano, salt, and pepper. Stir well. Spread the ricotta onto the tortilla in an even layer. Tear the cheese stick into strings and roughly chop. Sprinkle over the ricotta mixture. Top with the spinach and tomatoes. Bake for 10-15 minutes, or until tortilla is golden brown and the cheese is melted. Slice and enjoy.

Craving more healthy pizza? Check this out:

Chewy Biscoff Cookies

There’s something strange about this recipe. I know you’re looking at that beautifully chewy cookie and asking, “What on Earth could be wrong with that?” Well, in theory, nothing. But if you think about recipe behind the cookie, you might see why it’s just a bit unorthodox. You see, I essentially took Biscoff cookies, which were turned into smooth and creamy Biscoff spread, and turned them back into cookies again. Yeah. It’s weird, stay with me.

To get Biscoff spread, you blend crunchy Biscoff cookies with brown sugar and other good stuff until it reaches a peanut butter consistency. The stuff is amazing, tasting like a cross between cinnamon graham crackers and gingersnaps. I eat it buy the spoonful. If you haven’t tried it yet, get your butt to the grocery store and buy some.

I suppose you can say I rewound Biscoff spread by turning it back into a cookie. I simply replaced the peanut butter in my Perfect Peanut Butter Cookie recipe, and viola! Chewy and soft Biscoff Cookies. Consider it Biscoff reborn.

These cookies are simplicity at its finest. Think of your favorite classic peanut butter cookies, but with a Biscoff twist. They have a mellow and sweet flavor, but you’ll know that Biscoff is there. They’re big and chewy, making them a perfect snack. But you could also dress these babies up by serving them with some vanilla ice cream or dipping them in chocolate.

So if we can get past the fact that these are Biscoff cookies made from Biscoff cookies, then we’ll find one soft and tasty treat. It’s a modern twist on classic peanut butter cookies, but still carrying that old-fashioned taste. These guys are sure to put a smile on your face.

Let’s be honest; nothin’ beats a fresh-baked cookie.

A Few Tips Before You Get Cooking:

  1. These would make an amazing ice cream sandwich!
  2. If you don’t normally use parchment paper when you bake, now is the time to start. It’ll change your life.
  3. These go from done to over-baked quickly, so make sure you watch ‘em.

Chewy Biscoff Cookies
Adapted from Epicurious

Ingredients:

  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3/4 cup creamy Biscoff
  • 1 cup firmly packed dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
  2. Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, Biscoff, and brown sugar. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Roll the mixture into golf ball–sized balls then press down lightly. Bake for 10 minutes, rotating the pan halfway through baking time. Cool the cookies on a wire rack.

A Must Try: Mama’s Restaurant

There are three kinds of restaurants out there:

  1. The reliable but vanilla chain. You can usually count on a good meal, but good is all you’ll get. Chains don’t specialize in remarkable, memorable food.
  2. The how-the-hell-did-these-people-get-into-the-restuarant-business restaurants. The food and service are horrible, and you wonder why the owners decided to waste their lives dumping mediocre eats ontp a plate and calling it a restaurant.
  3. The rare but coveted gem. A special restaurant where the art of food is taken seriously. The entire menu is delicious, the service is great, and the owners are passionate about what they do.

Unfortunately, Restaurants One and Two are the most abundant in America, and I find this problem to be especially prominent here in CNY. I’ve yet to experience a truly remarkable restaurant here, despite the large number of them present. However, this predicament does have one teeny tiny perk: when I do find an exceptional restaurant, that makes it all the more special.

Mama’s is one of the few truly incredible restaurants I’ve encountered in my lifetime. Located in Hackettstown, NJ, Mama’s offers one of the largest, most mouth-watering menus my hungry eyes have ever seen. Don’t be surprised if you become overwhelmed while scoping it out. There is literally something for everyone. It doesn’t matter what you’re in the mood for; Mama’s has got it.

As a vegetarian, I hardly find menus that offer me endless options. Mama’s, however, has so many tantalizing choices for me that it makes my head spin. And if you’re gluten-free, I’ve got good news for you. Mama’s has a gargantuan gluten-free menu, big enough for them to run a restaurant on that alone. I know firsthand from a gluten-free friend that it’s all wonderful. So whether you’re a carnivore, a vegetarian, or gluten-free, you’re bound to find a plethora of palate-pleasing options at Mama’s.

Since I was in New Jersey this weekend, I made sure to stop in at Mama’s. I’d already been there once before, and after that trip, I couldn’t get it out of my head (hear all about my first trip to Mama’s here). I had to go back! I am pleased to say that my second visit was just as wonderful as the first. Everything was great from start to finish. The hardest part was deciding what to order.

Mama’s starts you off with complementary bread. I love when restaurants do this. We’re talking major brownie points. The bread was warm and fresh with a crusty exterior and tender, fluffy interior. It came with an incredible aromatic garlic olive oil for dipping. I think I could’ve slurped that stuff straight up. It was the perfect compliment to the bread.

Next, I ordered the Pizza Fries for an appetizer: crispy french fries topped with melted mozzarella cheese and served with marinara sauce. I love cheese fries topped with mozzarella, so this was a winner for me. Plus, Mama’s makes a mean marinara sauce. It’s awesome. My only complaint is that I could’ve used a little more cheese.

I also sampled my mother & sister’s appetizer. It was a trio of mozzarella sticks, fried ravioli, and onion rings. They got to select their three appetizers from a list of mouth-watering options. I don’t envy having to make that decision! But the choices they made were all delicious, perfectly fried to crispy perfection.

For my entree, I ordered the Spinach Ravioli with Rosa Sauce. I fell in love with Mama’s Rosa Sauce on my first visit when it came with my AMAZING Eggplant Rollantini. It’s a smooth and creamy blush sauce with beautiful flavor and just a hint of indulgence from the cream. It was incredible on top of the tender homemade raviolis. My only issue is that I was left wanting more sauce. The raviolis themselves were just delightful. They were fresh, clearly made with love, and stuffed with a generous amount of spinach and cheese. The primary cheese of choice was ricotta, which Mama’s does homemade. I’ve got to tell you, once you have their heavenly, creamy ricotta, you will never want store-bought again.

Unfortunately, I don’t have a photo of the Tiramisu I ordered for dessert since I devoured it in the car on the way home (stuff happens). I can, however, promise you that it was delightful. The mascarpone cream was smooth and fluffy; the ladyfingers were perfectly soft and soaked with espresso flavor. It was the perfect ending to a perfect meal.

If you’re in the area, please make it a point to stop at Mama’s. I promise you’ll find a myriad of fantastic foods to order on their menu, something to satisfy any eater. You will love the warm environment and accommodating waiters, but most of all, you’ll love their delicious food. They take care with everything they make. It’s quality eats. Stop in soon, and let me know how you like it!

Mama’s Restaurant is located at 206 Mountain Ave, Hackettstown, NJ 07840.
Visit their website and see the menu here.
Find them on Facebook here.