Amazing Amaretto!

Gifts From the Kitchen of Fitness Elements!

Package these crunchy cookies in a gift box with a pound of your favorite coffee beans. Look for almond paste on your supermarket's baking aisle, and for best results, don't substitute marzipan, which is sweeter and more finely textured, in place of the paste.

Yield: 40 cookies (serving size: 1 cookie)

Ingredients

• 1 cup granulated sugar
• 1 (7-ounce) package almond paste
• 1 teaspoon amaretto (almond-flavored liqueur)
• 2 large egg whites
• 1/4 cup turbinado sugar

Preparation

Preheat oven to 350°.

Place granulated sugar and almond paste in a large bowl; beat with a mixer at medium speed until almond paste is broken into small pieces. Add amaretto and egg whites; beat on high speed 4 minutes or until smooth. Chill batter for 20 minutes.

Drop batter by teaspoonfuls 1 inch apart on parchment paper-lined baking sheets. Sprinkle evenly with turbinado sugar. Bake at 350° for 10 minutes or until edges of cookies are golden brown. Cool completely on pans; carefully remove cookies from parchment. Cool on wire racks.

Nutritional Information

Calories:

48 (26% from fat)

Fat:

1.4g (sat 0.1g,mono 0.9g,poly 0.3g)

Protein:

0.6g

Carbohydrate:

8.6g

Fiber:

0.2g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

3mg

Calcium:

9mg

Day 13 of Your Healthy Cookie Countdown from Fitness Elements! Are you putting together Your Holiday Cookbook yet? Just a Hint!

Dark Chocolate-Dipped Anise Biscotti

Biscotti is a wonderful everyday treat, but the addition of licorice-flavored anise plus a dip in dark chocolate turns them into something special. This is a great make-ahead recipe (freeze for up to a month, then dip in chocolate after thawing). Plus, biscotti is a hardy cookie that travels well in the mail, if you wish to ship them as a gift.

The heady licorice flavor of aniseed is tempered by a decadent, generous dip in dark chocolate. Bake these up to one week ahead, and store in an airtight container. Or you can make them up to a month ahead, freeze, and dip them in chocolate after thawing.

Yield: 22 biscotti (serving size: 1 biscotto)

Ingredients

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 teaspoon aniseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sugar
• 2 tablespoons butter, softened
• 2 large eggs
• Cooking spray
• 3 ounces premium dark chocolate, coarsely chopped

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, aniseed, baking soda, and salt, stirring well with a whisk. Place sugar and butter in a large bowl; beat at medium speed with a mixer until blended (about 2 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture to sugar mixture, beating just until blended. Turn dough out onto a lightly floured surface, and knead lightly 7 times. Shape the dough into a 12-inch-long roll. Place roll on a baking sheet coated with cooking spray; pat to 1-inch thickness. Bake at 350° for 40 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack.

Reduce oven temperature to 300°.

Cut roll crosswise into 22 slices. Place, cut sides down, on baking sheet. Bake at 300° for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Cool cookies completely on wire rack.

Heat chocolate in a small heavy saucepan over low heat for 5 minutes or until melted; stir. Dip cookies, top sides down, in chocolate; allow excess chocolate to drip back into pan. Place cookies, chocolate sides up, on a baking sheet. Let stand 1 hour or until set.

Nutritional Information

Calories:

83 (24% from fat)

Fat:

2.2g (sat 1.2g,mono 0.5g,poly 0.1g)

Protein:

1.6g

Carbohydrate:

14.6g

Fiber:

0.3g

Cholesterol:

23mg

Iron:

0.6mg

Sodium:

69mg

Calcium:

5mg

I hope You Enjoy Your Healthier choice for Your Recipes this year with the daily Cookie Countdown from Fitness Elements! Have a healthy & happy day!

Healthy Holiday Cookie Countdown Day 12 from Fitness Elements!

Bittersweet Chocolate Meringues

Studded with bits of bittersweet chocolate, these delicate meringues are wonderfully light and easy to make. (This recipe uses just five ingredients – egg whites, cream of tartar, sugar, salt, and bittersweet chocolate.)

Bring these delicate, crisp cookies out on a tray at the end of the evening with little to-go cups of coffee--a great send-off from a successful party.

Yield: 12 servings (serving size: 4 meringues)

Ingredients

• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 3 large egg whites
• 1/2 cup sugar
• 1/4 cup finely chopped bittersweet chocolate

Preparation

Preheat oven to 225°.

Line 2 baking sheets with parchment paper; set aside.

Place first 3 ingredients in a large bowl, and beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat for 1 minute at high speed or until mixture is shiny. Gently fold in chocolate.

Spoon mixture into a large zip-top plastic bag. Snip a 1/4-inch hole in 1 bottom corner of bag. Pipe 24 (4-inch-long) zigzag shapes onto each prepared pan.

Bake at 225° for 30 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 30 minutes or until dry to the touch. Cool on pans 30 minutes on wire racks. Carefully remove meringues from paper; cool completely on wire racks.

Note: Store meringues in an airtight container at room temperature for up to two weeks.

Nutritional Information

Calories:

54 (18% from fat)

Fat:

1.1g (sat 0.6g,mono 0.4g,poly 0.0g)

Protein:

1.1g

Carbohydrate:

10.7g

Fiber:

0.2g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

39mg

Calcium:

2mg

I Hope You continue to Enjoy Your Healthy & Happy Holidays from Your Nutrition Expert Natalie Pyles!

Healthy Holiday Day 11 Cookie Countdown!

Baked Soufganiyot

Because Hanukkah commemorates a miracle involving oil, fried foods are traditional. In Israel, jelly donuts called soufganiyot are one of the most popular Hanukkah treats. But deep-frying isn’t exactly the Cooking Light way, so we created this baked version―essentially a fluffy sweet roll filled with jam and topped with powdered sugar. Use your favorite flavor of jam, or try a more exotic filling like chocolate ganache or dulce de leche.


Israelis enjoy jelly-filled donuts, called soufganiyot (soof-GHAHN-ee-yote), during Hanukkah. The donuts traditionally are fried, but we bake them to trim calories. We found using a plastic condiment bottle (available at supermarkets and kitchen supply stores) is the easiest way to fill the donuts with jelly. Serve this as a snack during Hanukkah. It's not part of our menu because it contains milk; kosher law prohibits serving milk and meat at the same meal. Store at room temperature up to two days.

Yield: 8 servings (serving size: 2 rolls)
Ingredients

* 1 1/2 teaspoons dry yeast
* 3/4 cup warm 1% low-fat milk, divided
* 6 tablespoons granulated sugar
* 1 tablespoon butter, softened
* 1 teaspoon grated orange rind
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon kosher salt
* 1 large egg
* 14.5 ounces all-purpose flour, divided (about 3 1/4 cups)
* Cooking spray
* 3/4 cup strawberry jam
* 1 tablespoon powdered sugar

Preparation

1. Dissolve yeast in 1/2 cup warm milk in a large bowl; let stand 5 minutes or until foamy. Add remaining 1/4 cup warm milk, granulated sugar, and next 5 ingredients (through egg); beat with a mixer at medium speed until blended (butter will not be completed melted). Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces (about 2 cups) flour to yeast mixture; beat at medium speed until smooth. Stir in 4 1/2 ounces (about 1 cup) flour to form a soft dough. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1 ounce (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough into 16 portions, rolling each portion into a ball.

3. Place dough balls on a large baking sheet lined with parchment paper. Cover and let rise 45 minutes or until dough is doubled in size.

4. Preheat oven to 375°.

5. Uncover balls. Bake at 375° for 14 minutes or until browned. Remove from pan; cool completely on a wire rack.

6. Make a pocket in each roll using the handle of a wooden spoon, pushing to but not through the opposite end. Fill with about 2 teaspoons jam, using plastic condiment bottle or a piping bag. Sprinkle rolls with powdered sugar.
Nutritional Information

Calories:
316 (7% from fat)
Fat:
2.5g (sat 1.4g,mono 0.8g,poly 0.2g)
Protein:
6.8g
Carbohydrate:
66g
Fiber:
1.4g
Cholesterol:
32mg
Iron:
2.6mg
Sodium:
148mg
Calcium:
33mg

Have a great Day from Fitness Elements! I hope you are enjoying the Holidays!

Day 10 Healthy Holiday Cookie Recipes from Fitness Elements!

White Chocolate, Strawberry, and Oatmeal Cookies


These simple drop cookies incorporate white chocolate chips and dried strawberries for a little something different. Send them to school as a treat for teacher, or make them for your next cookie swap.



A mere one-quarter cup of butter yields crispy, light cookies and keeps calories in check. Dried strawberries lend fiber, color, and subtle sweetness. You can find them in larger supermarkets, or substitute raisins or dried cranberries. Because the dough is heavy, we used a sturdy stand mixer. You can use a hand mixer to cream the butter and sugar, then stir in the remaining ingredients by hand.

Yield: 2 dozen (serving size: 1 cookie)
Ingredients

* 3/4 cup all-purpose flour (about 3 1/3 ounces)
* 1 cup regular oats
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 3/4 cup packed brown sugar
* 1/4 cup butter, softened
* 1 teaspoon vanilla extract
* 1 large egg
* 3/4 cup coarsely chopped dried strawberries
* 1/3 cup premium white chocolate chips (such as Ghirardelli)
* Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.

Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.
Nutritional Information

Calories:
98 (30% from fat)
Fat:
3.3g (sat 2.1g,mono 0.6g,poly 0.2g)
Protein:
1.2g
Carbohydrate:
16g
Fiber:
0.6g
Cholesterol:
14mg
Iron:
0.5mg
Sodium:
73mg
Calcium:
11mg



To All my Health & Fitness Friends Day 10 of Your Healthy Holiday Cookie Countdown! Enjoy!

Holiday Healthy Cookie Countdown Continues! Day 9 From Fitness Elements!

Maple Date Bars

Moist and chewy, these date-filled bars make a satisfying afternoon snack or a nice treat to bring into the office. They travel well, since you can let them cool in the baking pan and carry them. Or, for a prettier package, place them in a cookie tin divided by sheets of parchment paper.



Wrap these moist bars individually, or place them in a cookie tin between layers of wax or parchment paper.

Yield: 20 servings (serving size: 1 bar)
Ingredients

* 1 3/4 cups finely chopped pitted dates (about 12 ounces)
* 3/4 cup water
* 1/3 cup maple syrup
* 1 teaspoon grated lemon rind
* 2/3 cup sugar
* 1/2 cup butter, softened
* 1 cup all-purpose flour (about 4 1/2 ounces)
* 1 cup regular oats
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* Cooking spray

Preparation

Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently. (Mixture will look like jam.) Stir in rind; cool completely.

Preheat oven to 400°.

Beat sugar and butter with a mixer at medium speed until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt. Stir flour mixture into sugar mixture (mixture will be crumbly). Press 2 cups flour mixture into bottom of a 13 x 9-inch baking pan coated with cooking spray. Spread date mixture over flour mixture. Sprinkle with remaining flour mixture. Bake at 400° for 20 minutes or until golden brown. Cool completely in pan on a wire rack.
Nutritional Information

Calories:
162 (28% from fat)
Fat:
5g (sat 2.3g,mono 2g,poly 0.3g)
Protein:
1.6g
Carbohydrate:
29.5g
Fiber:
1.8g
Cholesterol:
12mg
Iron:
0.7mg
Sodium:
78mg
Calcium:
14mg

Have a Healthy and Happy Holiday Season my Health & Fitness Friends!

Smarter Orange-Infused Cherry-Almond Biscotti from Fitness Elements!

Orange-Infused Cherry-Almond Biscotti
Biscotti is a smart thing to have on hand for unexpected guests. Great with coffee or tea, they can be made up to a week in advance and stored in an airtight container. The flavors of dried cherries, oranges, and almonds lend a refreshing fruit twist to this version.


You can make these cookies up to a week ahead and store them at room temperature in an airtight container. When buying dried cherries, look for those without added sugar. Serve with coffee or tea.

Yield: 40 biscotti (serving size: 1 biscotto)
Ingredients

* 1 3/4 cups all-purpose flour (about 7 1/2 ounces)
* 1 cup whole wheat pastry flour (about 5 1/8 ounces)
* 1 cup sugar
* 2 teaspoons baking powder
* 3/4 teaspoon salt
* 1 tablespoon grated orange rind
* 2 tablespoons melted butter
* 1 tablespoon fresh orange juice
* 1/2 teaspoon almond extract
* 3 large eggs
* 3/4 cup dried sweet cherries, chopped
* 3/4 cup slivered almonds, toasted and chopped
* Cooking spray (optional)

Preparation

Preheat oven to 350°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl; stir with a whisk. Combine rind, butter, juice, almond extract, and eggs in a bowl; stir with a whisk. Add egg mixture to flour mixture; stir until a soft dough forms. Stir in cherries and almonds. Turn dough out onto a lightly floured surface; knead lightly 8 times. Divide dough in half. Shape each portion into an 11-inch-long roll. Place rolls 4 inches apart on a baking sheet coated with cooking spray or lined with parchment paper.

Bake at 350° for 25 minutes or until golden. Remove the rolls from pan, and cool for 10 minutes on a wire rack. Cut each roll diagonally into 20 (1/2-inch) slices. Carefully stand slices upright on baking sheet.

Reduce oven temperature to 325°.

Bake biscotti for 20 minutes or until almost firm (biscotti will be slightly soft in center but will continue to harden as they cool). Remove from baking sheet; cool completely on a wire rack.
Nutritional Information

Calories:
83 (23% from fat)
Fat:
2.1g (sat 0.5g,mono 1g,poly 0.4g)
Protein:
2g
Carbohydrate:
14.3g
Fiber:
1.1g
Cholesterol:
17mg
Iron:
0.6mg
Sodium:
79mg
Calcium:
26mg

Only 17 More Days Away Until Christmas Enjoy Your Healthy Cookie Countdown!

Holiday Healthy Cookie Countdown with Fitness Elements!

Coconut Meringues Anyone?

They've got just 25 calories apiece, so you can get more kick out of your calorie count with these light-as-air treats. Not your average meringues, these get a kick of flavor from flaked sweetened coconut, coconut extract, and unsweetened cocoa. Plus, they're easy and fun to make.


Toasting the coconut enhances its flavor. For information about making meringues in advance and storing them for a party, see the recipe for Chocolate, Coconut, and Almond Snowdrops.

Yield: 31 meringues (serving size: 1 meringue)
Ingredients

* 1/4 teaspoon cream of tartar
* Dash of salt
* 3 large egg whites
* 1/2 cup sugar
* 1/4 teaspoon vanilla extract
* 1/8 teaspoon coconut extract
* 1/2 cup flaked sweetened coconut, toasted
* 1 tablespoon unsweetened cocoa

Preparation

Preheat oven to 250°.

Combine cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Add extracts; beat just until blended (do not overbeat). Gently fold in coconut. Drop by rounded tablespoons, 2 inches apart, onto 2 baking sheets covered with parchment paper. Bake at 250° for 1 hour until very lightly browned and almost crisp, switching baking sheets and rotating front to back halfway through baking time. Remove from oven. Cool for 25 minutes (meringues will crisp as they cool). Sprinkle evenly with 1 tablespoon cocoa.
Nutritional Information

Calories:
25 (14% from fat)
Fat:
0.4g (sat 0.4g,mono 0.0g,poly 0.0g)
Protein:
0.4g
Carbohydrate:
4.1g
Fiber:
0.1g
Cholesterol:
0.0mg
Iron:
0.1mg
Sodium:
13mg
Calcium:
1mg

19 Days Until Christmas be on the Lookout for Your Daily Cookie Countdown Recipe Recommendations from Your Nutrition Expert Natalie Pyles CEO of Fitness Elements Express!