March 9, 2011

Shortbread cookies dipped in Theo's dark chocolate

Today is the fourth annual Registered Dietitian Day. Does this mean that I get to eat chocolate all day?, because this would be a very ideal situation.

After starting this blog, I discovered that I really love to make eat dessert - like I didn't know this already.

My friends and family are always asking me "how come you ain't puttin' on any weight girl, because those desserts would go straight to my hips".

The answer's simple, I never say no always say yes (I hate double negatives). If I want to eat chocolate, I do. If I want a piece of cheesecake, I eat it. Deprivation will destroy you. For every delicious piece of food that you have deprived yourself of, next time you see that cheesecake at little Jenny's birthday party or those cream puffs at Molly's baby shower, you are going to eat a serving and probably two more. Maybe even the whole cake.

Another secret I am willing to share with you: get movin'. Go for a walk, try a new sport, take a dance lesson. Get up off that couch and move. I know, I sound like Richard Simmons. If you've had a really long day and everyone at work has been driving you nuts, and now your significant other demands the sun the moon and the stars, strap on some boxing gloves and work it out.

The key to living a healthy life is; be active (do the things you love), indulge in the finer things in life (dark chocolate, salt and vinegar kettle chips), eat fruits and veggies (they are so good, especially with cheese), cut out the crap (Kraft dinner and wieners - gross), and be happy with yourself (stop reading those damn gossip magazines).

Shortbread cookies dipped in Theo's dark chocolate Recipe

Ingredients

1 cup butter, room temperature
1/2 cup powdered sugar
1 tsp pure vanilla extract
2 cups all purpose flour

1. With a hand mixer on medium speed, beat the butter until fluffy. Next, beat in the powdered sugar until combined, then the vanilla, and finally the flour. Take the dough out of the bowl, and knead into a flat circle, like a pancake. Wrap the dough in Saran wrap and refrigerate for two hours.

2. When you're ready to bake, preheat the oven to 350 F. Take the dough out of the fridge. Sprinkle the counter with flour. With a rolling pin, roll the dough 1/4 inch thick. This is the hard part. The dough is either to hard (cold) or to soft (warm). If you are fortunate enough to get the proper consistency, congratulations you are a pro-star.

3. Using your favorite cooker cutter, cut out the shapes and place them on parchment paper. Place the parchment paper on the baking sheet and bake for 10 minutes. If you want to improve the chances of your cookies holding their shape, refrigerate for 15 minutes before baking.

4. Melt your favorite chocolate in a saucepan or double boiler (if you're fancy). When the cookies are cool, dip them into the chocolate, then place on a piece of parchment paper and refrigerate. I used Theo's sipping chocolate, but any chocolate will do.

No comments:

Post a Comment