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Archive for the tag “Sweets”

Walnut Biscotti with Whole Wheat and Corn Meal

I learned in a magazine a few years back that biscotti is the plural of biscotto.

Now that is all I can think of when I hear or see or taste biscotti.  Like a multisensory tic.

Biscotti are great gifts because they keep for a long time.  This version is grainy, nutty and subtly sweet.  Give them away in multiples (thus avoiding having to say biscotto).

Walnut Biscotti with Whole Wheat and Corn Meal

Adapted from Made Healthier‘s Chocolate Chip Biscotti

What I Changed (Reflected Here) and Why: Half and half instead of milk because we rarely have regular milk in the fridge; walnut oil for “oil” (unspecified) to enhance nutrition and walnut taste; Replaced white flour with extra whole wheat flour for nutrition and simplicity; Replaced white sugar with succanat for nutrition; Replaced chocolate chips with walnuts for fun/nutrition.  In essence I made Made Healthier‘s recipe healthier.  My poor, poor friends.  Still, Isabel, didn’t you declare them tasty?

Note: This makes about 10 biscotti, which disappear fast.  I might multiply the recipe if you’re looking to give some as gifts or even just to have plenty to keep yourself.

1 egg
2 Tbsp half and half
1 Tbsp walnut oil
1/4 tsp vanilla
1/4 cup succanat
3/4 cup whole wheat flour
1/4 cup corn meal
1/4 tsp salt
1/2 tsp baking powder
1/2 cup walnuts, coarsely chopped

1. Preheat oven to 350° F.  Mix the first five ingredients together with a whisk, then add everything else in and mix with a spoon until it comes together.

2. Spray nonstick baking spray on a nonstick baking sheet and mold a long, low mound of batter with a spoon.  Bake for 30 minutes.

3. Remove from oven and let cool a bit.  Cut the loaf diagonally into 1-inch slices.  Turn them onto their sides and return to oven (still at 350° F) to crisp up, about 8 minutes per side.

Serve with coffee, tea or cocoa.

Wholesome Junk Food: If you say so

There are two kinds of people: those with a sweet tooth and those without.

I was blessed (or cursed, depending on your perspective) with an active and attention-seeking sweet tooth. While I enjoy many savory foods, a day rarely seems complete without at least one dessert or sugary snack. Still, being nutrition-conscious, I’m not about to reach for a donut or piece of cake every day.

Laura’s Wholesome Junk Food is sold at grocery stores and come in several mouthwatering flavors. I can vouch for the deliciousness of the oatmeal chocolate chip and lemon vanilla, and I’ve got my eye on the banana split, gingerbread, and cashew chocolate chip, which sound fabulous. The best compliment I can pay is to say that they don’t taste healthy- they really don’t.

I love how the website and packaging are forthright with the ingredients and the nutrition information. Are they as healthy as an apple? No. But are they a better bet than desserts with hydrogenated fats like a Blizzard or a slice from the Cheesecake Factory? Yes.

Recipe: Raspberry Applesauce Gumdrops

Applesauce Gumdrops

Adapted from Wildheart

2 cups raspberry applesauce (I used Santa Cruz Organic)

1/2 tsp each cinnamon, nutmeg and cloves

1/2 cup cold water

2 cups sugar (I used Sugar in the Raw)

3 envelopes unflavored gelatin

  1. If using unrefined sugar, crush it with mortar & pestle
  2. Mix the sugar, applesauce, and spices.
  3. In a small pan, mix the water and gelatin.
  4. Heat over low until gelatin dissolves (or, heat in microwave for 20 seconds and then stir).
  5. Stir the gelatin mix into the applesauce mix.
  6. Line a 9×13 pan with wax paper.
  7. Spread in the applesauce/gelatin mix.
  8. Refrigerate until firm.
  9. Right before serving, cut into 1/2″ cubes (18 across x 26 down).
  10. Roll each cube in sugar, it prevents weeping. (Don’t do this too long before serving or sugar will melt and leave you with a liquid mess.)

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