It’s hard to believe that we are done with the 3rd week of January already! Last week we had 5 or 6 cold dreary days before we had sunshine. This week we’ve had warm sunny days until today when we had rain and cold temperatures again. Winter in the South..you have to love it!
My Christmas cactus finally decided to bloom, and the other day I noticed that only half of it is blooming!! I guess the other half decided to rest this year!
The hubby is still working hard keeping to the THM eating plan and has added lots of exercise to his days. While his weight loss is still only about 20 pounds down, his clothes look like they are beginning to hang more loosely on him!
I came across this recipe on the THM Face book page several weeks ago and finally decided to make it today. It is an easy recipe to make and is full of flavor.
My batch of these protein bars I used a mixture of almonds and sunflower seeds since that is what I had on hand. I also used powdered Stevia instead of liquid since I have none of that. For the chocolate topping I used 2 oz of 85% chocolate and mixed about 2 tsp. of stevia into it before spreading it over the top. Delicious!
I came across this recipe in the newest edition of “EveryDay with Rachael Ray” magazine. It caught my attention as an easy, yet different, treat to make. The article says that the cookies go well with coffee. However, I am NOT a coffee drinker. Not. Ever! But I do enjoy a nice cup of hot tea. My favorite lately is spiced chai. And these treats go amazingly well with hot tea! They really are easy to make!
2 c. natural almonds
3/4 c. plus 1 tbsp. sugar
2 c. flour (I used 1 c. whole wheat/1c. all-purpose)
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
10 oz. dark chocolate
Preheat oven to 350. spread almonds on a baking sheet and toast for 10 minutes. (My almonds were already roasted, so I skipped this part.) Let cool. Transfer 1/2 c. of almonds and 1 tbsp. sugar to a food processor; mix until finely ground. Add flour, baking powder and salt; pulse to mix.
With an electric mixer, beat eggs, vanilla, and remaining 3/4 c. sugar on high until thick and fluffy, about 3 minutes. Add flour mixture; mix on low until just blended. Stir in remaining whole almonds.
Grease baking sheet. Transfer dough to sheet and shape into three 2-1/2 x 10-inch loaves. Smooth the tops. Bake until golden, about 25 minutes. Cut each loaf across into 1/2 inch strips of cookies. Stand each cookie up on one cut side. Reduce heat in oven to 325 and bake until golden and crisp, about 20 more minutes. Let cool.
Melt chocolate in double boiler and stir until smooth. Dip the biscotti bottoms into the chocolate. Lay them on one cut side on parchment paper to cool until set. Enjoy with either hot tea or espresso!
This summer I have been trying to keep the sweets in my house to a minimum. It has not always been possible since I have had 2 of my guys home for most the summer. Sweets just seem to be staples in the diet of teenage boys. Unfortunately, I have a sweet tooth, so the cookies just seem to call my name! I think that I finally got that sweet tooth under control a few weeks ago, and things have been looking much better. I was actually looking forward to having a sweetless kitchen this week since my guys are away at camp. However, on Friday, I was asked to make a dozen cookies to help fill a care package which was being sent to said camp. Now, you know as well as I do that you can’t just make a dozen cookies! It is impossible, so I decided to find a recipe that would be good, but maybe not too appealing to my sweet tooth. I searched our church’s cookbook and found a recipe called Texas Almond Crunch Cookies. These definitely sounded like teenagers would enjoy them, but with a high fat content, I didn’t think that I would be that drawn to them. Yeah, right…they are amazing! I think that you will agree!
1 c. sugar
1 c. powdered sugar
1 c. butter
1 c. oil
1 tsp. almond exxtract
3-1/2 c. flour
1 c. whole-wheat flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 c. coarsely chopped almonds
6 oz almond brickle baking chips
In a large bowl, combine both sugars, butter, and oil until well-blended. Add almond extract and eggs; mix well. Combine both flours, soda, cream of tartar, and salt; mix well. Add to sugar mixture and mix at low speed until well-blended. Stir in almonds and brickle chips. Shape into large balls with tablespoons. Roll in sugar. Place 5 inches apart on an ungreased baking sheet. With a fork dipped in sugar, flatten in criss-cross pattern. Bake at 350 degrees for 12-18 minutes or until a light golden brown on the edges. Cool a minute on baking sheet; remove to wire racks to cool completely.