Biscotti!

Keeping true to my 2014 goal of working on my health, I cooked up a storm Sunday night. I know for me the trick is having everything done in advance so I can't use my utter laziness some nights as a reason for not eating a healthy lunch at work throughout the week. I ended up making one batch of this delicious carrot soup plus cutting up a weeks worth of munchie veggies. A bag of cucumbers, carrots and bell peppers are perfect for me as an afternoon snack. One thing I was obviously missing was something sweet. I've been at this "healthy" thing long enough to know if I cut something out completely or feel like I'm depriving myself, I will fall off the wagon fast. And boy will I fall off it hard. To that end, I knew I needed a sweet treat. Nothing extravagant but something that could satisfy my need for chocolate and carbs on crazy days at work (read: every day). The hubs came across this little gem on Cooking Light. I've always wanted to try making biscotti and this one was at least healthful so I began a several step baking experiment at 9:30pm... cuz that's kind of my thing it seems.

 Several cooking steps later, I had successfully made my first batch of  biscotti! These are great! They are crunchy from whole wheat flour, chewy from yummy dried cherries and just sweet enough from some semi-sweet chocolate chips. The twice baking making them delicious and crunchy. Anyone who's a sweets junkie (PICK ME!) should really consider these for a better alternative to regular cookies. For full disclosure, these aren't difficult by any means but they do require one bake, a cool then another bake, flip, one more bake so you may not want to start them at 9:30pm like the person writing this blog may or may not have done. The result was well worth it but I was a bit tired by the end. Also be mindful that they are a hard cookie. Biscotti are traditionally meant to be dipped in espresso to soften before eating. I had no problem munching on them with my back teeth so just be mindful before chomping down with your front teeth.

What are your go-to treats to satisfy your sweet cravings when you are trying to food conscious? Any tips to help keep each other moving towards our goals? 36 DAYS PEOPLE! 36 days and I'll be mentally and physically prepping for my biggest physical accomplishment of my life! 34 days and I'll be checking into our flights, 5 days until our MagicBands will ship, not that I'm counting down or anything. Add in the fact that I'm going on a week long business trip soon and this next month is going to fly by! Back up to 8 miles this weekend, then upping by 1.5 miles every weekend until the race per the training plan. This is happening!!!!!

 

Chocolate-Cherry Biscotti
(Originally from Cooking Light, March 2001)
I did make a few changes: The original recipe calls for 1 1/2 tsp of Almond extract, I do not care for almond extract. If you do and want to use it, just cut back the vanilla to 2 tsp and add the almond. I also chose to use mini chocolate chips instead of full size ones, I think it improves the distribution through out the dough and gives a nicer texture overall. Cooking Light suggests you use a serrated knife for cutting into slices, that didn't work for me at all! My serrated knife might have been too dull but my biggest, sharpest chef's knife was excellent at cutting the dough into strips after the first bake.

 

Ingredients 

2 cups all-purpose flour
1 cup whole-wheat flour
1/4 teaspoon salt 
1 cup sugar
3 large eggs
2 tablespoons vegetable oil 
2 1/2 teaspoons vanilla extract
2/3 cup dried tart cherries
1/2 cup mini semisweet chocolate chips
Cooking spray

 Preheat oven to 350F.

Lightly measure dry ingredients into measuring cups, level with knife. Combine first three ingredients in bowl, whisk well.

Beat together sugar and eggs on high speed until pale yellow and thick. (About four minutes, the mixture should fall off the beater in ribbons) Add oil and extract(s). Beat until blended. Add flour mixture and combine on low speed until just incorporated. Stir in cherries and chocolate chips.

Divide the dough in half. Turn out one half onto a cookie sheet lightly coated with cooking spray. Shape into a 10 inch by 1 inch roll. Repeat with remaining half of dough. Bake at 350F for 25 minutes or until lightly brown. Remove from the baking sheet and let cool for 10 minutes on a wire rack and reduce the oven temp to 325F

Cut each log into approximately 20 (1/2") diagonal slices. Place each slice, cut side down on a baking sheet. Bake for 10 minutes at 325F, flip over, and bake for another 10 minutes. The cookies will be slightly soft in the center but will harden as they cool. Remove from sheet and cool completely on a wire rack. Store in airtight container and Enjoy!