Almond Shortbread

Less than half the calories and fat of traditional shortbread. Dip it in melted dark chocolate...(just a bit), and Yum!


INGREDIENTS
1 1/2 c slivered almond
1/3 c unsalted butter, room temperature
3/4 c sugar
2 eggs, room temperature
1 t vanilla extract
1 t baking powder
1/2 t salt
2 c whole wheat pastry flour (this is generally just white wheat you can grind yourself if you have a grinder, or sometimes it's in the bulk food section, or baking isle)
--OR--
(1 1/3 c whole wheat flour combined with 2/3 c cake flour)

1/2 c dark chocolate chips, melted

DIRECTIONS
Preheat oven to 350 degrees. Place almonds on an ungreased baking sheet, toast until golden brown (about 8 minutes). Remove from oven and tray, set aside to cool. Once almonds have cooled, grind in a food processor or with a rolling pin. Combine the flour, baking powder, salt, ground almonds and flour in a large mixing bowl. In a separate bowl, using a hand mixer, beat the butter until creamy, then add the sugar. Beat until well incorporated. Add eggs one at a time, then vanilla. Add dry ingredients to the creamed mixture, beat only until combined. Divide the dough into two balls. On at a time, form into a log that is 2 inches wide and about 12 inches long. Cut each log into 1 1/2 inch strips. Place on ungreased baking sheet and bake for 8-10 minutes. The cookies should not be golden brown; remove them from the oven just before they start to brown on top. Melt chocolate in a double boiler. Dip the end of each cookie in the chocolate and place on wax paper to set.
Makes 55 cookies.

Nutritional Info Amount Per Serving: Calories: 62.4 Total Fat: 3.3g Total Carbs: 7.6g       Dietary Fiber: 0.8mg Protein: 1.4g

Whole-Grain Snack Mix

Since the last recipe we gave you was for some delicious chocolate cookies, I figured we should share something a little healthier with you this time!  I always get hungry while I am at work around 10:30 and 3 and need something to snack on.  This snack mix gives you some whole grains, a little sweetness and will keep you going till your next meal.  Give it a try!

Whole-Grain Snack Mix
Prep time: 5 minutes
Start to finish: 5 minutes
Makes 14 servings (1/2 cup each)

2 cups Fiber One original bran cereal
2 cups Fiber One Honey Clusters cereal
2 cups Honey Nut Cheerios cereal
1 cup raisins
1 cup peanuts or other nuts that you like
1 cup carob chips

In a large bowl or gallon sized resealable bag mix all ingredients together.  Store tightly covered.

1 serving:  Calories 120; Total Fat 1 g

Chocolate Emergency Cookies

(This isn't a typical post, as this is a HEALTHY BLOG...But we get that it is the Christmas Season, so you need some alternatives to the high cal offerings.)
from Spark People website:


These cookies taste like the corner of the brownie pan, but in controlled portions!

INGREDIENTS
6 oz semi sweet chocolate chips
6 oz bittersweet chocolate (can use dark chocolate), broke into large pieces
1 stick unsalted butter, softened and divided
1 1/2 cup flour
1/3 cup unsweetened cocoa
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup brown sugar
3/4 cup granulated sugar
3 large eggs
1 1/2 tsp vanilla


DIRECTIONS
1. Melt chocolates and 1/2 stick butter in microwave. Cool briefly.
2. Sift flour, cocoa, baking powder and salt. Set aside.
3. Beat 1/2 stick butter, brown sugar and granulated sugar until the consistancy of wet sand.
4. Add the eggs and vanilla and mix.
5. Mix in chocolate mixture, beating only until combined.
6. Stir in flour mixture, only until combined.
7. Chill for 1 hour.
8. Dip out with an ice cream scoop (I use a 4 teaspoon cookie dipper) onto a greased cookie sheet.
9. Bake 1 sheet at a time for 9 to 11 minutes in a 350 degree oven. Do not over bake.
10. Cool 2 minutes on pan before moving to cooling racks.

Nutritional Info

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 102.5

• Total Fat: 4.3 g
• Cholesterol: 17.9 mg
• Sodium: 67.2 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 0.8 g
• Protein: 1.4 g