So I just had this realization. Swimsuit season is quickly approaching. Somewhere between our first 100-degree day last week and receiving the itinerary for my upcoming Vegas trip, I decided I need to be making more of an effort to like how I look in my swimsuit this sumer. I've been stepping up my exercise routine, but I need to bring the diet piece in as well. I don't do deprivation very well though, so don't worry. What I can do well is find delicious, nutritious, and light meals and treats that will keep me feeling full and indulgent without all the fat, calories, and sugar. Thank goodness for Cooking Light and Ellie Krieger!
Biscotti with Chocolate, Cherries, and Walnuts
adapted from Ellie Krieger, The Food You Crave
Ingredients:
1 1/4 c. all-purpose flour
1 1/4 c. whole-wheat pastry flour or regular whole-wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
2 large eggs
1/4 c. olive oil
zest of one orange
1 tsp. vanilla extract
1/2 c. dried tart cherries, finely chopped
1/2 c. toasted walnuts, finely chopped
1/3 c. semisweet chocolate, finely chopped
Directions:
One year ago: grown-up strawberry shortcake and the World's BEST chocolate chip cookies
Biscotti with Chocolate, Cherries, and Walnuts
adapted from Ellie Krieger, The Food You Crave
Ingredients:
1 1/4 c. all-purpose flour
1 1/4 c. whole-wheat pastry flour or regular whole-wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
2 large eggs
1/4 c. olive oil
zest of one orange
1 tsp. vanilla extract
1/2 c. dried tart cherries, finely chopped
1/2 c. toasted walnuts, finely chopped
1/3 c. semisweet chocolate, finely chopped
Directions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl whisk together the all-purpose and whole-wheat flours, the baking powder and salt.
3. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined.
4. In batches add the dry ingredients until the mixture forms a dough. Beat in the cherries, walnuts, and chocolate.
5. Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide.
6. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes.
7. With a serrated knife, cut 1/2-inch diagonal slices. Arrange cut side down on the baking sheet and bake for 10 minutes.
8. Turn the cookies over and bake the biscotti until golden, 5 to 10 minutes longer.
9. Transfer to a wire rack to cool.
