Blue Cornmeal, Blueberry, & Pine Nut Biscotti

Does stress make you “hold” weight? It sure does for me. I tend to release fat when I am at peace, and hang onto it when I am anxious. Having said that, I think it best to have a cookie when I need a bit of comfort-therapy. But not just any cookie. Oh no. I need something that tastes (and textures) like Heaven.

Via my BFF in Seattle, and the delightful blog of Café Lynnylu, comes this recipe for biscotti which, for obvious reasons, fills the bill for crunchy, chewy, rich, toothsome, nutty, sweet, and crisp—all at the same time. This recipe is particularly valuable because it includes three baking steps that effectively solve the problem of crumbling biscotti after the first baking. Although this obstacle may not keep you up at night, it is the difference between neat, symmetrical slices, and broken cookies that look like they’ve been shaken in a shoe box for a few blocks before landing in your fridge. Oh, by the way, a Piñon is a pine nut—you crazy galout!

Blue Cornmeal, Dried Blueberry and Piñon Biscotti

2 large eggs
2/3 cup sugar (4 ¾ oz)
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 ¼ cups all-purpose flour
3/4 cup blue cornmeal
1 cup piñon (pine nuts) (4 ¼ oz)
1 cup dried blueberries (5 oz)


Preheat oven to 350°F. Line a large baking sheet (18x 13-inch) with parchment paper. In a medium bowl, beat the eggs, sugar, baking powder, and vanilla until creamy looking. When properly beaten, the egg/sugar mixture will be thick and lemon-colored and drop in a ribbon from the beater.

Lower the mixer speed and add the flour and blue cornmeal, beating gently until incorporated. Stir in dried blueberries and pine nuts. Dough will be very wet. Transfer the dough to the prepared baking sheet and shape into a rough log about 14 inches long, 2 1/2 inches wide and about 3/4 inch thick. Smooth the top of the dough with a wet dough scraper.

Bake the dough for 25 minutes. With dried fruit and nuts, it may be necessary to bake an additional 5-10 minutes. Remove from oven and let cool on pan from 5-25 minutes. I let mine cool about 15 minutes. Spray with the water as in pointer step 1 (below). Let stand 5 minutes. This will soften the crust to make slicing easier.

Reduce oven temperature to 325 degrees F. Wait 5 minutes, then cut the biscotti on the diagonal into 3/4 inch slices using a serrated knife and straight up and down motions.(Pointer Step 2) If you slice the biscotti wider at the top than the bottom, they will topple over while baking the second time.

Set the biscotti upright on the prepared baking sheet 1/2 inch apart so the air can circulate.(Pointer Step 3) Bake for 25 minutes. Remove from the oven and transfer to a rack to cool. Store in an airtight container to preserve their texture. If the biscotti aren't as hard as you like, store uncovered overnight to continue drying. Biscotti can be stored at room temperature for two weeks; for longer storage, wrap airtight and freeze. Yield 14-16.


Here are three important steps to guarantee success in baking and cutting the biscotti-

1. To keep the biscotti from crumbling after the first baking, spritz the baked dough lightly, but thoroughly with water taking care to cover the sides and the top. Let stand 5 minutes before slicing. This is an important step especially if your biscotti contains nuts and fruits.

2. When cutting the biscotti for the second bake, use a serrated knife and cut with a straight up and down motion. This steps ensures that the biscotti will stand up for the second bake.

3. Instead of flipping the biscotti over to bake a third time, stand them up on the prepared baking sheet so the air can circulate around them as they bake.

Cafe Lynnylu Recipes

Tres Hatch is the author of Miracle Pill 10 Truths to Healthy, Thin, & Sexy

Get Real

With the Academy Awards looming in less than a week I can’t help but focus on unrealistic expectations. The “red carpet” has eclipsed the actual awards ceremony for both lasciviousness and sycophancy, with celebrities parading through throngs of fans and media (is there a difference?) proclaiming which designer they are wearing. Please understand, I’m not a judgmental snob. I like to stare at pretty people just as much as the next woman. But, is it any surprise that we obsess about our body flaws and subject ourselves to a sick beauty standard when this broadcast draws millions of viewers, compared with the Special Olympics which languishes in obscure cable-land?

My own experience with the “theater” of visual images came seven years ago when I was asked to grace the cover of the University of Utah’s class catalog for their Lifelong Learning Program. I posed like Madonna in front of a huge canvas background, holding a platter of food and a big grin. The professional photographer was expert at capturing just the right amount of sweet-sexy-smart to help their client sell enrollment. It was in the edit bay of the studio that I first saw the wonders of Photoshop. The close up image of my hand holding a cookie revealed natural wrinkles of skin. Within seconds I watched those wrinkles erased and my hand looked thinner and younger. Then on to my face we went, with dark patches lightened and cheekbones sharpened until I looked like a well-rested version of myself. At this point I was starting to understand addiction to plastic surgery because I suggested we trim an inch or two off my waist. Bada-bing, it was done and my profile looked downright svelte. More light here, more shade here, and soon I wanted to gaze at the pretty chic on the cover as if I was standing in line at the grocery store with nothing better to do.

I make no moral judgment on advertisers tweaking images to entice us to look. I just realize that if a catalog selling non-credit University classes benefits from “freshening up” its cover girl, how much more do fashion magazines succumb to that practice? In turn, as we stare at these pictures how much pressure do we feel to match a beauty standard—that clearly isn’t even real?!!!

When we see beautiful people on TV, let’s remember within those perfectly symmetrical faces and toothy smiles, there are people with battles. They get pimples. They have gas. They love their families and have felt the sting of rejection. Now, let’s extend that same compassion to ourselves. When my backside is dimpled and my boobs droop, it is not a definition of me, but rather a result of my experience in life. Age brings deterioration. Mortality brings the challenge of managing a body in less than ideal circumstances. Few people I know have a trainer, nutritionist, stylist, personal chef, massage therapist, and the time to dote on the exterior. And not one of them is getting any younger. Upon examination, this progressively dying mortal body sounds like a terrible plan, and I wish I could sign up for an alternative, but there you are. So, I must remind myself: without those flaws I face only one alternative. Death. And like Sid the Sloth, “I choose life.”

Kindness matters. If I am to remain kind to those that whirl through life in a gorgeous body I must keep a heart free from covetousness. Kindness to myself lies anchored in the knowledge that I am so much more than my picture. Comparing myself to others is like comparing apples to elephants. Beauty is not inherently elevated and plainness is not diminished...unless I forget who I am.

Will I watch the Academy Awards next week? Maybe, but they won’t have a lick of effect on my self-esteem.

Tres Hatch is the author of: Miracle Pill 10 Truths to Healthy, Thin, & Sexy. She can be heard every Thursday at 10:35 MST, on her new radio segment: Ten Minute Miracle: Eat and Be Thin. Tune in to AM1400 or watch the live video simulcast on www.planetarystreams.com.

Candied-Orange Pecan Pie

Because a picture is way better than a 1000 words, picture this: zesty candied orange slices nestled in a bubbling mass of buttery pecans and sweet caramel, wrapped up in a flaky pastry shell. This Valentine’s Day my treat to you is this recipe from my book: Miracle Pill 10 Truths to Healthy, Thin, & Sexy. I get to share it with viewers this week at 5:50 a.m., on KUTV2. My only question is: at that time of the morning, is pie really necessary? Apparently the answer is a resounding “Yes!” According to my husband, “The choice to pie or not to pie is never really about need. It’s about want.”

Furthermore, the obvious question about how this calorie blitz has anything to do with weight maintenance, stands in need of addressing. Boiled down to bare potatoes, who on earth wants to restrict yummy treats for the rest of their lives? Go ahead. Raise your hands if this sounds exciting. The essence of living is pleasure and because we are designed to moan with delight with every mouthful, let’s not kid ourselves and deny the need. Instead, how about we converse with our bodies in a healthy, “thin” way and truly taste this food—and all others for that matter. Stay present—no escape, that kind of tasting. How about we honor our bodies when the brain sends back the message that we are done. How about we base our regular diet around a foundation of plant-based foods (whole grains and vegetables), with other groups included as needed? Oh, and would it be so bad to do a super-moderate walk around the park for 35 minutes? Sound simple? It pared off 110-pounds from my body over 4 years and none of that weight has ever come back.

Furthermore, I eat pie. “Nuff said.

Candied-Orange Pecan Pie

Serves 8-10

When time permits, try this fabulous crust recipe, or use a frozen store-bought shell.

For Candied Oranges

2 firm seedless oranges (Valencia are good)

2 cups water

1 cup sugar

For Crust

1 1/4 cups all purpose flour

1/2 tablespoon sugar

1/2 teaspoon salt

1 teaspoon orange zest, chopped fine

1/2 cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

4 tablespoons (or more) ice water

For Filling

1 cup golden brown sugar

1 cup light corn syrup

1/4 cup (1/2 stick) unsalted butter, melted

3 large eggs

1 teaspoon grated orange peel

1 tablespoon orange juice concentrate

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups pecan halves (about 9 1/2-ounces), toasted

Make Crust:

Blend flour, sugar, salt and orange zest in processor. Add butter and pulse until coarse meal forms. Add 4 tablespoons ice water. Using short pulses, process just until moist clumps form, adding more water if necessary. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling). Makes one 9-inch crust.

Make Candied Oranges:

In a small pot, over medium heat, stir water and sugar until sugar dissolves. Slice oranges into 1/8-inch wheels, discarding ends. Slice each wheel in half to make half-moons. Add orange slices to sugar syrup and stir gently to submerge. Simmer on medium low heat for at least 1/2-hour. Remove pot from heat and cool completely in syrup. Drain well before using (reserve syrup for other uses).

Make Pie:

Roll out dough on floured surface to a 13-inch round. Transfer to a 9-inch deep-dish glass pie dish. Trim overhang to 1/2 –inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.

Preheat oven to 375-degrees. Line pie crust with foil and weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and weights. Bake until golden brown, about 5 minutes longer until crust is golden brown. Remove from oven and maintain oven temperature.

Whisk brown sugar, corn syrup, melted butter, orange peel, orange juice concentrate, salt and vanilla extract in a large bowl. Whisk in eggs 1 at a time. Stir in toasted pecans. Pour filling into prepared crust. Top with 8-10 candied orange wheels (arranged so each slice has an intact orange wheel). Bake pie until edges puff and center is just set, about 50 minutes. Cool pie on rack at least 1 hour. Refrigerate. Can be made one day in advance.

Tres Hatch is the author of Miracle Pill 10 Truths to Healthy, Thin, & Sexy.

Night Train to Venice

Did I ever tell you about the time I rode a night train? No? It all started with Gyro-in-a-box. I am not kidding. Moments before catching a tram to the Vienna train station my traveling companion (we’ll call her Laurie…because that is her name) and I made a quick stop at the all-night Greek kebob stand conveniently located at the apex of Vienna’s bus and tram lines, and in view of the famed State Opera House. Packed in charming “Chinese take-out” boxes was sliced Greek meatloaf (that delicious combination of seasoned ground lamb, pork and beef slowly rotated over flame), lettuce, tomatoes, sliced red onion, and a yogurt sauce with a hint of lemon, garlic, and mint. The pita was unceremoniously handed to us in a napkin. I wondered if “The Jerk’s” Navin Johnson may have been onto something, and “pizza in a cup” might just be next.

Armed with provisions we scampered aboard our economy 6-berth sleeper car with the anticipation of pre-teen girls going to a sleep-over. We spread our bags all over and played with the lights, pull-out tables, and compartment switches. As the departure whistle grew nearer we anxiously discussed the possibility that we might have to sleep in full view of four other strangers. Would they snore? Moreover, do I drool? But my stuff occupied half of the cabin, and Laurie’s took up the other half. So, where would those poor people sleep?

As I strolled down the narrow corridor in search of a clean bathroom I discovered the entire train was fully packed. Ours was the only cabin with only two passengers. Was it possible that we might luck out and get a private cabin for the price of a 6-person sleeper? We settled in, giddy with delight at our providence, when the door slammed open and in true “Kramer-esque” fashion, a young girl tumbled in lugging a bag as big as a Volkswagon. She scrambled to her feet and after several tries, managed to drag her rucksack all the way in and close the door behind her. She looked down at our astonished faces and broke into the sweetest smile I have ever seen.

“Hi, I’m Lucy,” she proclaimed with a lilting South African accent. This impressive 21-year old went on to explain how she came to be touring Europe, all by herself. She described the meticulously planning and research that preceded her 3-month trip, and the only element of her journey that gave her mother concern was this leg, from Vienna to Venice—on a night train.

Night trains are inherently weird. They mix total strangers in confined spaces during personal moments, and everybody is supposed to be completely cool with the idea that some creepy guy might be watching. The beds are three inches shorter than the average Oompa Loompa, and for some unexplainable reason, throughout the night the conductors shout obscenities at every stop. No wonder Lucy’s parents were apprehensive.

I know I pray for help and it usually comes in a variety of forms. However, as I witnessed the relief on Lucy’s face when she saw two motherly-types sprawled in her cabin, I realized sometimes I am an answer to another’s prayer. Across the world in South Africa, Lucy’s mom pleaded her hope for her daughter’s safe journey, and we are hysterically safe. We broke out the gyro in a box and shared it with our hungry young tourist. Before long our picnic turned into a full meal including Lucy’s fruit, my German wafer cookies with hazelnut-chocolate cream, and a magnificent leftover apricot pastry from Aida (a superb coffee house on Kartnerstrasse, Vienna’s venerated shopping street). A cup of *Caro with a splash of cream topped off a perfect evening. We giggled ourselves to sleep—what sleep could be had with a potty-mouthed Austrian guy stringing together colorful epithets just outside the door.

Although the next morning we three hugged each other goodbye in the sparkly blue morning air of Venice, we knew a tender mercy had been granted to us all. We had new friends—and sometimes we move around life’s chessboard to help another player.

*Caro is a roasted barley and chicory instant hot beverage similar to coffee. It is naturally caffeine free and tastes great with a pinch of cocoa and a splash of milk or cream. In the US it is sold under the brands: Pero, Caffix, and Roma.

Tres Hatch is the author of Miracle Pill 10 Truths to Healthy, Thin, & Sexy.