Just another thought on finding the middle ground, moderation and non-negotiables…
If you eat all things in moderation, and include daily activity in your life (playing with your kids, walking the dog, gardening etc…), do you need to choose foods that are “low fat”, “low carb”, “low sugar”… ?
If you want my opinion, I think you are better off choosing foods that have NOT been modified to be “low” anything. I think that eating in moderation with reasonable portion sizes allows you to eat whole fat sour cream, salad dressings, yogurt etc. It is more enjoyable, and requires less “processing”–it is closer to its natural state.
I thing that eating foods that are more “whole” (meaning, they don’t take out what is naturally there–ie the fat in sour cream) are more satisfying and much better for you–and I know when I am more satisfied with what I have eaten, I don’t tend to over-indulge. Sounds crazy doesn’t it?
Here is goodie–you won’t believe the secret ingredient in these bad boys. You may want to make these with a friend, like I do–Denise and I have baked these every year for 10 years now–we get a great afternoon together and we get to split a big batch of these yummy cookies.
Sour Cream Sugar Cookies adapted from “Homemade Cookies”,1971!)
1 cup butter softened
1 cup sugar
1 cup sour cream
3 egg yolks
1 tsp almond extract
3 cups flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda.
Cream butter and sugar thoroughly; add sour cream, egg yolks and almond extract.
Stir together all dry ingredients, and add to creamed mixture in thirds–mixing with a hand mixer. Blend well. Split into 4, shape it into balls and chill dough.
Roll onto to about 3mm a lightly floured board and cut into shapes with cookie cutter. Place about 2″ apart on cookie sheet and bake at 350 for 5-7 minutes.
OPTION: you can sprinkle then with coloured sugar before baking if you like, or you can ice them like Denise and I do…
Cookie Icing (this one came from Susan’s Grandma–I loved her cookies when we were kids!)
1 tbsp butter
2 tbsp milk (maybe more…)
1 cup icing sugar
food colour of your choice (I prefer gel colour–the kind for cake baking–you can find it at the bulk store and Michaels)
Beat butter and add sugar and milk a little at a time until it is thick enough to coat the back of a spoon, but not so thick that it isnt’ easily spread (you don’t want it thick like cake icing–it should be a little runny)
Split it up into smaller bowls and add gel colour until you have the colours that you want.
Use a spoon and spread onto cooled cookies, almost to the edge. Sprinkle with sugar, quinns, dragees, or sprinkles–whatever you like…Let them sit for a while to let the icing dry.