Author Archives: Cherylanne Skolnicki

Cinnamon- Apple Coffeecake

Need a little nibble during the gift-opening festivities on Christmas morning? Sometimes a big breakfast or brunch is just too much to manage, especially if the kids are up super-early after visions of sugarplums have been dancing in their heads. Set the coffeemaker timer and make this cake a day or two in advance – store it on a pretty cake stand with a domed lid* – don’t you just LOVE those? Set out mugs and napkins and the serrated knife and you can kick off Christmas day without lifting a finger.

*I wouldn’t cut this in advance no matter how cute that little stack of pieces looks in this post! Just keep the cake intact and cut it when you’re ready to serve it. It will stay moister that way.

 

Cinnamon-Apple Coffeecake

adapted from Cooking Light 

 

makes 12 servings

 

Ingredients:

1 3/4 cups sugar, divided use

1/2 cup butter, softened to room temperature

1 teaspoon vanilla extract

6-ounces fat-free cream cheese, softened to room temperature

2 large eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons cinnamon

3 cups chopped peeled Rome apples (about 2 large)

cooking spray

 

Directions:

1. Preheat oven to 350 degrees. Coat an 8-inch springform pan with cooking spray.

2. Using a mixer at medium speed, beat 1 1/2 cups sugar, butter, vanilla, and cream cheese until well blended, about 4 minutes. Add eggs, one at a time, beating well after each one.

3. Combine flour, baking powder, and salt in a separate bowl. Add flour mixture to creamed mixture, beating at low speed until blended.

4. Combine remaining 1/4 cup sugar and the cinnamon. Place apples in a bowl and sprinkle with 2 tablespoons of the cinnamon sugar mixture. Stir to combine. Stir apples into batter. Pour into prepared springform pan. Sprinkle with remaining cinnamon sugar mixture.

5. Bake for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool completely on a wire rack, and cut using a serrated knife.

 

Note: You can also use a 9-inch square cake pan or springform pan; just reduce the cooking time by 5 minutes.

Keeping Christmas…life after Newtown

It’s been an unbelievable week, hasn’t it? One short week ago, life was blissfully normal and we were aflutter with holiday hustle and bustle. We were making plans for making merry. We were worrying about which gifts we’d buy and whether or not we had enough of them in our carts. We were looking forward to parties and recitals and school performances.

And then the tragic events of last Friday unfolded and our plans ground to a halt. We went under for the weekend, shielding our children from the news for as long as we could, yet scrolling through our Facebook newsfeeds and watching in horror as the facts unfolded on TV. We hugged our little ones and one another. We prayed. We wept.

We’re still weeping.

I don’t know about you but I’ve been feeling a little unable to be fully joyful in the face of such evil. And yet for some reason, today, I thought (of all things) of the story of The Grinch. I thought about how Christmas came to Whoville no matter what the Grinch did to try to stop it. Christmas came anyway. In the peaceful quiet of a winter morning, voices rang out and Christmas came.

It will come for us, too.

Our God is so much bigger than this evil and He will guide us to wherever it is that we go from here. Yes, there are BIG things that need to happen in our country and our world, but there are also a thousand little things. Most of us probably need to pray for the people in charge of those big things, and busy ourselves with the little things.

When I was little, my dad used to tell me at funerals that we “live for the living”. He’d remind me that life must go on even when we are sad and grieving. And so it must for us. Our own children are blessedly alive and they need us to be fully present and joyful for them. We can’t let the inexcusable acts of one sick young man dampen the most magical and sacred time of year for our own families. We can’t let this steal Christmas, my friends. We have little things to manage well. We have cookies to bake, gifts to give, visits to make, carols to sing, and church services to attend.

I’m not asking you to forget. I’m asking you to transform your grief into action – to do the little things you can for those whom you can touch. Love more. Give more. Play more. Give joy a chance to shine through your tears.

We’ve just had a painful reminder that life is sometimes far shorter than planned. These moments give us an opportunity to pause and reflect on our own lives. Are you living yours to the fullest? What would it take for you to do that in 2013? What will you do? Whom will you serve? How will you heal?

In the quiet and solemn moments of the weeks ahead, listen for the answers. I’m sure they’ll be there for each of us, showing us our unique role in the BIG and little plans for where we go from here.

Healthier Hot Cocoa

If your children are anything like mine, the minute the weather gets frosty, they’re ready for steaming mugs of hot cocoa! Truth be told, I love this little wintertime ritual as much as they do, but I don’t feel great about the ingredient list in most hot cocoa mixes. It’s so easy to make a more natural version as a special treat – and here’s how! I’ve indicated that whipped cream is optional, but if you ask me what I really think, it’s absolutely mandatory.

 

Hot Cocoa

 

makes 1 serving

 

Ingredients:

1 cup 2% reduced fat milk

1 1/2 tablespoons unsweetened cocoa

1 teaspoon stevia

1/8 teaspoon vanilla extract

light whipped cream (optional)

dash of cocoa powder (optional)

 

Directions:

1. Over medium heat in a small saucepan, combine the milk, cocoa, stevia, and vanilla. Mix together and heat, stirring until hot.

2. Pour into mug and top with whipped cream and cocoa powder, if desired.