There is one magazine subscription I’ll never cancel. Cooking Light has my heart. In fact, I just renewed for 3 years. I’m set until December 2015. (Now that was weird to type.) My love for this magazine stems from the fact that no ingredient is considered “bad.” They follow my belief in that little thing called “moderation.” Bacon’s in the magazine, beef’s in the magazine, butter’s in the magazine. Food is supposed to be enjoyed. And boy do I enjoy the food that comes out of my kitchen by using recipes from Cooking Light.
On Tuesday I got the urge to bake. The funny thing is, I rarely eat what I bake because of the whole tummy vs. gluten battle. But I enjoy baking. And I enjoy the smell of my house even more after baking. I remember running across a recipe for Maple-Stout Quick Bread in the latest issue of my beloved magazine and I also remembered a lonely Guinness in the fridge from another recipe. It was meant to be.
I gathered all the ingredients and the bread was in the oven in no time. The only substitution I made was using fat-free Greek yogurt instead of sour cream and I only had light brown sugar on hand. The cooking time made me laugh, though – 43 minutes. Such a random number.
And while I caught up on DVR and chatted away on the phone the house began to smell amazing. And 43 minutes later, this came out of the oven:
There’s no longer a lonely Guinness – but now Big Guy has a special treat this evening!