They were all in posing mode this morning! What a cutie!
I was super hungry by 10am, as I had left my house having had only two apricots prior to the 5K at Metro Zoo. By the time that I arrived at my house, I ran to take a shower and get cooking to have a good brunch, and I came up with an open face ham and cheese sandwich with two fried eggs over toasted sourdough bread….can we say severely yummy?
And for the fresh and sweet part, had to take some Fage Blueberry Acai Greek Yogurt and mixed it with strawberries, pineapple, and pecan granola from Trader Joe’s for a smashing flavorful success!
Easy, delicious and filling….what else could you ask for????
I love almonds….so these amazing biscotti came together rather quickly. I had found Dorrie Greenspan’s amazing book on baking and reading through her book, came across this recipe that I just had to try out…..and oh, my, how awesome these biscotti and easy they are to make!!!! The hard part of making these biscotti is waiting for them to bake. These are wonderful with hot tea or coffee, or with just anything. They make a great treat or gift to give.
I tweaked her recipe as I did not have cornmeal, so I used apf instead.
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup yellow cornmeal (I didn’t have corn meal so I just added another half cup to the 1 1/2 cups of all purpose flour)
1 stick unsalted butter
1 cup sugar
2 large eggs
1 1/2 teaspoons pure almond extract
3/4 cup sliced almonds
Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend. Beat the sugar and butter together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat until it is well mixed and it is light, smooth and creamy. Beat in the almond extract. Reduce speed, and add the dry ingredients until they are just incorporated. This will be a sticky dough. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide onto a baking sheet (I use either parchment paper or a silpat on top of the baking sheet). Bake for 15 minutes at 350 degrees. Take the baking sheet out of the oven and allow it to cool for half an hour. Very carefully take the log and with a serrated knife, cut the dogs into 3/4 inch slices. Return the slices to the baking sheet and place back into the 350 degree oven for another 15 to 25 minutes, until they are a light golden color.
These are outrageously delicious and so easy to make!
I love working with lemon zest, so I chose to also include orange zest into these light and delicious cupcakes! Only using egg whites, and mixing the lemon and orange zest into the sugar gave these cupcakes a citrusy taste to die for!
I did the same for the cream cheese frosting, including just a tad of lemon extract, which elevated the lemony deliciousness.
Knowing that if I kept these beauties in my house I’d really enjoy them, I opted to give gift boxes away as little gifts……sharing the goodies is always a great choice…especially watching someone bite into a cupcake and see their eyes widen as the lemon-orange taste explodes in their mouth!
I also made chocolate walnut cupcakes…..