No Business Like Snow Business

I must say that out of all the seasons, winter is not my favorite (even though it is my birthday season). I don’t really mind the cold, but the harsh wind and potential dangerous driving conditions are what gets me. That, and the fact that the 12+ inches of snow we got last night is inhibiting my ability to go out for a run. In the kitchen, I use the “use what you have” mentality, and I think the same applies for the winter weather. So while I may not be able to get my usual exercise by running, I have alternative methods.

That’s right, snowshoeing. My parents have had snowshoes for as long as I can remember, and although I don’t look forward to the snow, when it comes, I always look forward to snowshoeing. Yes, you can go walking or hiking in the snow without snowshoes, just make sure that you wear gaiters and boots with a good tread. The great thing about snowshoeing is that if you can walk, you can snowshoe. They even make shorter snowshoes that are meant for running. My family likes to race.

Shoveling is another great way to get a little exercise in. It may seem like a chore, but if you have some company, or some great music on your iPod, it will go by quickly. Make sure that you lift with your legs, not your back, and you’ll feel the burn in your arms and legs. Another great arm workout? Baking. Put away the stand or hand mixer for the day and use some of your muscle power to whip up a recipe or two. My arms got a great workout mixing up Alice Medrich’s chocolate chip biscotti recipe. If you haven’t already, borrow her new book “Chewy, Gooey, Crispy, Crunchy Melt-in-Your-Mouth Cookies” from your local library, or go out and buy it. There are some really stellar recipes in there. After a day of snowshoeing or hiking in the cold, there is nothing more satisfying than a big cup of chai or coffee. I thought that biscotti would make for a perfect afternoon snack.

Preheat the oven to 300°. Combine 1 3/4 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt in a small bowl and whisk together.

In a medium bowl, whisk 2 eggs, 1/4 cup plus 2 T granulated sugar, 1/4 plus 2 T packed brown sugar,  and 1 tsp vanilla extract until well combined

Like so!

Add in the flour mixture, and then add 2/3 cup semisweet chocolate chips

and 1/2 cup chopped walnuts (or any other nut you like. Don’t like nuts? Add more chocolate! Don’t like chocolate! Try some dried fruit!). I found that the easiest way to incorporate the flour mixture and the nuts and chocolate was to use your hands. They are your best tools!

The dough will be very thick. Scrape the dough onto a greased baking sheet into 2 skinny strips 16-17 inches long and at least 3 inches apart.

Bake for 35 minutes, rotating the pan from front to back halfway through the baking time to ensure even baking. Let the biscotti cool for 15 minutes, leaving the oven on

Transfer the loaves to a cutting board, and use a serrated knife to slice the loaves into 1/2-inches slices. Stand the cookies up on the baking sheets at least 1/2 inch apart. Bake for 20-25 minutes, until golden brown.

Enjoy!

How do all of you deal with the inclement weather?  We’d love to hear from you at apostiveregard (at) gmail (dot) com

 

–Ariel

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