nutritious & delicious
This recipe was a wonderful surprise. I always hope my concoctions are at least comparable to their lower-fiber, higher-sugar counterparts, but the real reward comes when they are even better. Methinks that’s the case here. Like my Protein-Packed Peanut Butter Granola, these biscotti not only taste fantastic, but they are also loaded with protein and …
Like most of my biscotti recipes, this is loosely based upon one from Cooking Light magazine. As usual, I’ve included whole grains and reduced the sugar content. Adding cocoa powder was my idea, and I wholeheartedly endorse the results… yummy! The Italian demitasse cup is from my grandmother, a gift from one of my grandfather’s …
These scones are based upon a summer favorite I’ve made for many years. Impatient for blueberry season, I decided to use frozen berries instead. The resulting scones taste wonderful, but because of the consistency of the thawed berries, their color and texture are decidedly different from those made with fresh blueberries. Scones made with the …
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, …
This is an incredibly rich granola. It is not low in fat or calories, but it tastes amazing and—at 26 grams per serving—packs a powerful protein punch worthy of breakfast or a pick-me-up snack. It is a bit crumbly, tricky to eat out of hand but well suited for serving in a bowl (or teacup) …
Thank goodness for the Internet! These cookies were inspired by a recipe posted on Kristina Sacci’s the chocolate peanut putter gallery. In addition to added whole wheat flour (via a 50% swap), these contain less butter, sugar and chocolate. That’s perfect for me and my family, who devoured them, but some of you might want …
(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 …