Overnight oats to the rescue! Made with 1/2 a fresh peach and topped with a spoonful of White Chocolate Wonderful PB, a sprinkle of walnuts, and a little bit of dried cherries. I devoured this quickly and felt better.
Can I show you what I did last night? Good. ‘Cause I made my very first batch of homemade dill pickles! Canned them and everything. I’m pretty glad to have it done with and I just hope they taste amazing when I eventually open them. I followed this recipe and the canning techniques on the back of the jars box. Speaking of jars, I have a dozen 1/2 pint jars that I’ve decided are too small to fit salads or overnight oats in so I don’t know what to do with them! I’m thinking figuring out how to make jam as gifts? Suggestions welcome.
Pickles done, today I tackled the planned biscotti. Unfortunately, me tweaking recipes ends up being the bane of my existence. These coconut lime biscotti were a pain to make and didn’t even turn out that good. BUT I promised you all a biscotti recipe so instead I am just going to share my Dad’s (which I have yet to make but have eaten at his house and they were excellent!)
Ron’s New Biscotti
- ½ cup canola oil
- ½ cup sugar
- ½ cup packed brown sugar
- 3 eggs (3/4 cup Eggbeaters)
- 1 T. almond extract
- ½ T. vanilla
- 3 oz. Cranraisins
- 3 oz. crushed almonds or chopped walnuts.
- 1 T. baking powder
- 3 cups all purpose white flour (add more to make a heavy dough that doesn’t stick to hands)
- Beat the first 6 ingredients together. Once mixed, add the nuts and cranraisins.
- Mix the flour and baking powder, then add to the wet ingredients. Form a heavy dough by adding some more flour a little at a time until the dough is no longer sticky.
- Make a big ball and cut into fourths. Manipulate each fourth to make a loaf about ½ inch thick and 8 inches long X 4 inches. (Make an 8 inch long roll then press down to ½ inch thick)
- Put two loaves on a sprayed cookie sheet or use parchment paper.
- Bake at 350 F. for 15 minutes and then remove from the oven. Add the other cookie sheet and do the same.
- Cool for 10 minutes. Using a sharp knife cut the loaf crosswise into 1” slices and set each piece on edge on the cookie sheet. Re-bake this sheet for 7 minutes so they are lightly toasted. Again, do the same for the 2nd sheet.
- After oven has cooled some with door open, put both cookie sheets back in the oven. Cool completely before storage so they are dry and crunchy.
In my tweaks I used lime juice as the flavoring, a mixture of spelt flour and whole wheat flour, safflower oil, and no nuts or fruit. >.< I totally intended to use almonds but forgot to put them in. My dough was unbelievably sticky…Anyway, follow the recipe above and you will have a delicious, subtlety sweet, crunchy biscotti.
I snacked on test pieces of my biscotti this morning and then hit the gym for a 60 minute hill stationary bike ride. Man was I sweaty!
Speaking of cookies, look at this big surprise I got at my doorstep today from my sister, Whitney! The card said they were Back to School cookies! Isn’t that just the sweetest thing? I love the fall look.
Lunch I kept light and healthy because I knew I’d crack into a cookie later. So I made a salad with lettuce, harvest grains, a cut up Quorn Cutlet, and a big spoonful of salsa. It was surprisingly filling and tasty.
And then it was cookie time. ^_^ I enjoyed this big shortbread red leaf cookie with a mug of skim milk. Mmm mm. The cookie was really tasty though I wish the icing had been softer. Trying to decide if I should freeze the rest to slow consumption…
Dinner was a bit late since that cookie really tided me over but by 8pm I was ready for it. I roasted dill red potatoes, reheated the roasted veggies from last night, and fried up a salmon burger. Oh, can’t forget the glass of mead I drank with it!
It was a lovely day off and it felt so good getting to spend real time with Chase for once. Pretty soon those will be few and far between. Anyway hope everyone has a great Friday!
Do you can anything?