nutritious & delicious
Well, I hate to admit it, but it’s that time of year. Fall. Though autumn is one of my favorite seasons, I am so not ready for winter, yet I know it’s just around the corner. The good news is that the temperatures are now more suitable for baking in our air conditioning-free kitchen. Those …
I was skeptical about these at first, and my fears were somewhat well founded. Don’t get me wrong; I typically love banana-nut combos in baked goods. The problem is that bananas not only add sweetness and flavor but also moisture to such treats. Muffins, quick breads and cakes should be moist; biscotti shouldn’t. Of course, …
(Black Forest Biscotti) This is based upon my all-time favorite biscotti recipe, Chocolate-Cherry Biscotti from Cooking Light magazine. The chocolate in that recipe comes from chips only, so I usually describe it as “cherry chocolate chip” biscotti. It already includes a cup of whole wheat flour; I added more and then replaced some of the …
This is adapted from a Cooking Light recipe I’ve been using for more than a dozen years. My version features a classic flavor combination: orange and cranberry. (CL’s has walnuts instead of cranberries.) It also includes whole wheat flour and contains 25% less sugar than the original. Cranberry Orange Biscotti Makes about 2 1/2 dozen …
I fell in love with biscotti years ago and have been giving them as Christmas gifts ever since. This is perhaps the most unusual variation I’ve come across. With its aromatic blend of spices, the loose tea imparts interesting colors and exotic flavors to these cookies and—along with the ginger and cinnamon—a few antioxidants as …
Most of the biscotti recipes I’ve used or modified over the years have come straight out of Cooking Light magazine. This new favorite, adapted from Prevention.com, is a bit more decadent. The calorie “costs” are somewhat offset by the added nutrients in the whole wheat flour, almonds, and dried cherries—none of which were in the original …