We might even be coffee snobs. We only like certain types of coffee! We definitely prefer Peet’s Coffee to Starbucks, and you can only guess how we feel about Folger’s or Maxwell House. BLECK!
We like our latte’s – preferably with soy milk (splenda for him, cocoa powder on top for me) please and thank you!
Every morning, as we’re getting ready, he’ll always ask me, “do you want coffee?” I’m not even sure why he asks anymore, because the answer is most certainly, “yes”. We have our own travel coffee mugs for each of us (I just happened to steal the good one because it doesn’t fit into his cup holder. YES!), and each morning we fill it to go. But the sad thing is, this definitely isn’t the only coffee we drink during the day. He makes more coffee at work (Peet’s of course), and I often make coffee at my office or will stop throughout the day (I drive around a lot for my job) and grab a cup of brewed coffee at this coffee shop or that one, and we will even make it after dinner around 3 of 5 nights of the work week. We LOVE our coffee.
I saw this recipe for Dark Chocolate Biscotti, and immediately saw another excuse to drink some more coffee! 🙂
This is definitely a feel better about yourself recipe – whole wheat flour, flax seed, dark chocolate (antioxidants and flavonoids of course), and almonds make it a much better alternative! It really taste’s yummy too, but what doesn’t when you get to eat it with coffee!!!
Here are the stats:
Serving Size – 1 biscotti
Calories – 94 Carbs – 14.4g
Fat – 3.5g Chol – 7 mg
Protein – 2.7g Sodium – 49 mg.
Deep Dark Chocolate Biscotti (From Cooking Light)
2 cups whole wheat flour
2 Tbs. flaxseed
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup sugar
1/3 cup dark brown sugar
2 large egg whites
1 large egg
1 1/2 tsp. vanilla extract
1 bar hershey’s special dark chocolate bar (you can also use dark chocolate chips, but I couldn’t find them)
3/4 cup unsalted almonds
1. Preheat oven to 350 degrees
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a bowl, stirring with a whisk.
3. Combine granulated sugar and next 3 ingredients in a bowl; beat with a mixer at high speed 2 minutes. Add vanilla, mix well.
4. Add flour mixture to egg mixture, stir until combined.
5. Chop Hershey’s bar in food processor or blender.
6. Fold in chocolate and almonds.
7. Divide dough into 3 equal portions. Roll each portion into a 6-inch long roll. Arrange rolls 3 inches apart on a baking sheet lined with silpat or parchment paper. Pat to a 1-inch thickness. Bake at 350 degrees for 28 minutes or until firm.
8. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
9. Cut rolls diagonally into 30 (1/2-inch) slices. Place cut sides down, on baking sheet.
10. Reduce oven temp to 325 degrees; bake 7 minutes. Turn cookies over, bake 7 more minutes. (cookies will be slightly soft in center but will harden as they cool).
11. Remove from baking sheet; cool on wire rack. YIELD: 2 1/2 dozen