News Taffy

I am always writing about ways to be healthier, promoting exercise and sharing nutritious recipes. Today, I’m doing a 180. Many people are surprised when they find that the cardiologist’s family does eat fattening, rich, decadent foods. The myth exists that we only eat tofu, fruits and vegetables and drink water. They are really surprised when they find out that we host an annual Christmas cookie party.

However, part of my purpose in writing has been to demonstrate that you can indulge once in awhile and still live a healthy lifestyle. Do the right things MOST of the time, and you can enjoy fattening foods, especially at holiday time. Since I exercise at least 6 days a week and eat sensible meals throughout the holidays, my weight remains stable.

Our cookie party was held this past Sunday. Guests were treated to a eight different cookies or brownies plus my milkshake on steroids, Mocha Punch. This year, I made a triple batch of Mocha Punch as I know several of our guests make sure to arrive early before the punch runs out. Thankfully, my sister always helps bake as I love to eat cookies but really don’t like to bake them. The cookie party is always a family friendly affair held on a Sunday afternoon and we so enjoy seeing everyone. I limited myself to three or four cookies and a small glass of punch, partly because I was sick of cookies after baking 14 dozen. (No, I didn’t lick the bowls too much!) I can’t speak for the cardiologist: his weakness is cookies. In the spirit of the holidays, I’m going to share the Red Velvet Brownie recipe. Red Velvet looks so festive at Christmas and a pan of brownies is much smaller than a whole cake which means less consumption of fat/sugar calories. Brownies are also easier and faster to make. Cut the brownies into small triangles to serve; this dessert is so rich and satisfying, you don’t need more!

Red Velvet Brownies

INGREDIENTS:
*1 4 oz. package bittersweet chocolate baking bar, chopped
*3/4 cup butter
*2 cups sugar
*4 large eggs
*1 1/2 cups flour
*1 1 oz. bottle liquid red food coloring
*1 1/2 tsp. baking powder
*1 tsp. vanilla
*1/8 tsp. salt

DIRECTIONS:  Preheat oven to 350. Line bottom and sides of a 9 inch square pan with foil, allowing 2 or 3 inches to extend over sides. Grease with baking spray. Microwave chocolate and butter in a large bowl until melted and smooth, stirring every 30 seconds. Stir in sugar. Add eggs, 1 at a time, stirring until just blended. Gently stir in flour and next 4 ingredients. Pour into prepared pan. Bake 44 to 48 minutes or until a toothpick inserted in middle comes out with a few moist crumbs. Cool about 2 hours.

Cream Cheese Frosting 1

INGREDIENTS:
*8 oz. package cream cheese, softened
*3 Tbsp. butter, softened
*1 1/2 cups powdered sugar
*1/8 tsp. salt 1 tsp. vanilla

DIRECTIONS:  Beat cream cheese and butter with mixer at medium speed until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla. Lift brownies out of pan and peel off foil. Spread frosting over cooled brownies. Cut into squares or triangles and serve. Store in refrigerator. Good cold or at room temperature.

Until next week,
Lisa