{Healthier} Roasted Almond, Dark Chocolate, and Craisin Cookies

July 6, 2013 by Christine Skari

Let me tell ya, this fitness lovin’ and nutrition preachin’ diva has a sweet tooth.

I’m a firm believer that chocolate and sweets are good for the soul and that a healthy diet isn’t complete without them! When it comes to my health, I’ve managed to keep my head on my shoulders when it comes to my body image and my relationship with food- something I attribute largely to not depriving myself or labeling certain food groups as “bad”. That being said, I jump at any opportunity to create healthy recipes to keep my body properly fueled and at its best. When I whipped up these cookies, I knew I had a winner!

Kyle even prefers these to the sugar-ladden Reece’s peanut butter cup cookies I made him sample (hard life for that guy). Man-approved!

I was lucky to get them into the oven since the cookie dough was so good, but I’m loving the final product as well! The majority of dough is made from 100% whole wheat flour and good ol’ fashioned oats, which provide a good source of fiber and leave me much more satisfied than a normal cookie ever would. Not to mention the dark chocolate and craisins work in perfect harmony to create a sweet, but not overly so, healthified treat! I usually don’t eat anything out of the ordinary before lifting or cardio, but I’ve gotten into the habit of eating one as a snack before my workouts and I’ve noticed a definite increase in energy and more motivation to get my sweat on. Plus, eating cookies just makes me plain old happy :). So, let’s get to the recipe!

Let me know if you try the recipe out or have any questions/comments!

xoxo Christine

Healthy Garlic Lemon Shrimp Orzo

June 28, 2013 by Christine Skari

Hey lovelies! TGIF! Today started off on an active note with a morning hike in the heat and ended with some fantastic food.

Before hitting the hills, Kyle and I got breakfast at Starbucks. I had a regular Americano with a morning bun and banana. The morning bun was delicious! Sweet, but not overly so. I would definitely recommend it! Kyle had a ham and swiss sandwich that exceeded our expectations as well

Since we’re really smart, we thought of turning on our runkeeper apps to see the elevation changes and distance hiked AFTER being halfway done, but we’re guessing that we covered a little over 4 miles. It was a sweaty, sweaty, sweaty one! We started off with shirts on, but as soon as it was time to trek back up hill, we were ready to rip em off and get our tan on. We live in a really unique area with a chaparral environment. It almost a savannah-like feel to it but the ocean is just a half mile away or so. The trails can take you all around the area, even down to the beach, so Kyle and I are planning on spending a half day or so exploring within the next couple of weeks.

Let me tell you, there’s nothing better after a long hike than a glass of ice cold water! Next time we’ll remember to bring some with us, hopefully.

Now, let’s talk FOOD!

I’ve been eating this garlic lemon shrimp orzo for the past two days and am in love with it’s simple yet delicious flavors. The lemon and garlic work together fantastically and the dish comes together quickly- perfect for busy weeknights!

It’s also man approved by Kyle, who says that he could eat this all day long! I love finding recipes that are simple, healthy, and genuinely tasty!

The simple flavors really shine and the garlic mellows out after being cooked. If you’re a big garlic lover like me and aren’t planning on kissing anyone soon, go ahead and add some garlic salt to the mix as well!

Let me know if you try it out! xoxo Christine

Rose Devil’s Food Cake

May 8, 2013 by Christine Skari

Boy do I have a recipe for you!

Rose Meringue Cake I first made this delectable cake for a party at Kyle’ house. I love baking, but I save more extravagant recipes like this one for special events. It does take a bit of time since every section is by scratch, but you could definitely speed it up by using a box mix for the actual cake part!

When finished, this baby is a hefty specimen that is guaranteed to get tons of “Oooohhss!” and “Ahhhhss!”.

Ingredients:

Devil’s Food Cake: From: Tartine by Elisabeth Prueitt

1 ¾ cup all-purpose flour
4 ½ tbsp cornstarch
1 tsp baking powder
½ tsp baking soda
1 ¼ cup cocoa powder
1 tsp salt
1 cup unsalted butter, at room temperature
2 ¾ cup sugar
5 large egg
1 ¼ cup buttermilk

Chocolate Meringue Logs:

Baking by James Peterson
½ cup unsweetened cocoa powder
½ cup confectioner’s sugar
6 egg whites
pinch of cream of tartar
½ cup sugar

Espresso Buttercream

2 cups sugar
8 egg yolks
2/3 cup water
1 1/4 pounds cold butter, cut into cubes
10 tsp espresso, or more to taste

Devil’s Food Cake

Preheat oven to 350 degrees F.
Spray two 9-inch round pans with cooking spray and line the bottom with parchment paper.
Sift the flour, cornstarch, baking powder, baking soda, cocoa powder, and salt together in a mixing bowl. In a bowl in a stand mixer, beat the butter and sugar until light and fluffy. Add in the eggs one at a time, making sure to fully incorporate each one. Scrape down the sides of the bowl, and mix fully. On low speed, add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, starting and finishing with the flour mixture.
Divide the batter into the two cake pans and bake for about 45 minutes, or until a toothpick comes out cleanly. Let cool completely on a wire rack.

Chocolate Meringue Logs

To make the meringue logs, reduce the temperature of the oven to 300 degrees F.
Whisk together the cocoa powder and powdered sugar.
In another bowl connected to a stand mixer, beat together the egg white and cream of tartar on medium-high until stiff peaks form. Add in the granulated sugar and beat for another minute. Sift and fold the powdered sugar mixture over the egg whites.
Fill a piping bag or plastic bag with a cut corner with the meringue and pipe long strips on a baking pan covered with parchment paper.
Bake for one hour or until dry to the touch.

Espresso Buttercream

To make the espresso buttercream, bring the sugar and water to a simmer over medium heat. While the syrup cooks, beat the egg yolks in an electric mixer on high speed for 8 minutes, or until the eggs have quadrupled in size. Check to see if the sugar mixture is ready by taking a bowl of ice water and ladling a little of the sugar water in. Once in, roll the sugar between your fingers. If it forms a soft ball, it’s ready. If it forms thin thread, keep the mixture simmering.
Once ready, turn the mixer to high and slowly beat in the sugar water into the beaten yolks, taking care to not allow the sugar water to touch the mixer’s whisk. Continue beating until the frosting reaches room temperature.
Turn the speed down to medium and add in the butter a little at a time. Beat for 10 more minutes, or until light and fluffy.

Add in the espresso and beat until incorporated.

Assembling

When the cake has cooled, take one layer and cover the top with frosting, sandwiching it with the other layer. Frost lightly with a crumb coat and refrigerate until the frosting has set.
When set, use ½ of the remaining frosting to frost the sides and top of the cake.
Cut the meringue logs to reach a little over the height of the cake, and press into the frosting. Take a piping bag and fill it with the remaining frosting. Use a 1M tip to make rose rosettes to cover the top of the cake.
Pass out from baking exhaustion 😉