Sunday's Are Chocolate

Most of you probably don't know that yesterday was armed forces day. We attended a concert in the town we live in. Our town has become a little famous lately because of our funny Mayor and his foot long handle bar mustache. He spoke at the concert last night and the extra mustache was gone. I was happy to see that he had shaved it off and donated the vote money to charity. Last year when David Archuletta brought American Idol to his home town Murray the town we live in. Randy Jackson asked the mayor what's with the stache man that's a foot long.“Randy, I think that could be a look - a look for you next season: with a mustache,” Seacrest said, twirling the ends of an imaginary handlebar mustache.
This brings me to the funny picture I asked Mr Mike, if he would hold one of these Chocolate Biscotti's while I get the camera ready. When I looked up he had already taken the picture. I said that is not exactly what I had in mind honey.Oh that funny Mike. Thank goodness his mustache is not like the mayor's. It would be hitting the biscotti on both ends.

I made these fun low cal Chocolate Biscotti at only 167 Calories. If you have a diabetic in the family they might be able to give these a try. A little time consuming but very tasty. I will be rationing these off for weeks. These crunchy cookies are made for dunking. The recipe called for pitted dates and we were out so I used some cut up dried apricots in stead. This is another recipe from my Favorite new book Healthy Heart.


Chocolate Hazelnut Biscotti

Cooking spray
3/4 cup old-fashioned rolled oats
1 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark honey
1/2 cup pitted dates (I used dried apricots)
3 tablespoons canola oil
1 egg
1 teaspoon vanilla extract
2 tablespoons hazelnuts or walnuts, toasted skinned, and chopped

Preheat the oven to 325F. Lightly coat a baking sheet with cooking spray.

Place the oats in a food processor and process to fine powder.

In large bowl, sift together the ground oats, flour,cocoa powder, baking soda, and salt.

In a blender or food processor, combine the honey, dates,(or apricots) oil, egg, and vanilla. Process until smooth. Make a well in the center of the dry ingredients and pour in the liquid mixture. Add the nuts to the well and stir just to combine; the dough will be sticky. Let stand for 15 minutes.

With damp hands, form the dough into two 10-inch logs. Place on prepared baking sheet at least 4 inches apart. Flatten the logs to 3/4 inch thickness. Bake until firm to the touch, about 20 minutes. Remove from the oven and let cool on the pan for 20 minutes. Reduce the oven temperature to 300 F.

Using a long serrated knife, cut the logs, still on the pan, on the diagonal into 1/2-inch-wide slices. Arrange the slices cut side down on the baking sheet and return to the oven for 10 minutes. Turn the slices and bake until the edges are golden, about 10 minutes longer. Let cool completely, then store in an airtight container.