Yesterday was the first day of Spring…
and it snowed here in Mars!
So I decided to make something bright and sunny and lemony…
to dunk in my steaming cup of coffee by the warmth of a fire.
I’ve never made biscotti before, so decided it would be fun to try. I love poppy seed, and it is so wonderful with lemon.
I found and slightly adapted a recipe from Lynn at FreshAprilFlowers, and I really enjoyed it.
This would make a wonderful Easter or hostess gift for coffee and tea lovers.
Lemon Poppy Seed Biscotti
- ½ cup granulated sugar
- zest of one lemon
- 1 Tablespoon butter, melted
- 3 Tablespoons vegetable or canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- juice of one lemon, divided
- 1 and ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 Tablespoons poppy seeds
- Egg Wash: 1 large egg, beaten with remaining lemon juice
Preheat oven to 350ºF. Line a large baking sheet with parchment paper.
Place sugar in a medium bowl and add the lemon zest. Using your fingers, rub the zest into the sugar until all of the zest has been incorporated and most of the sugar is pale yellow. Whisk in the butter, oil, egg, vanilla extract, and 2 teaspoons of the lemon juice.
In a large bowl, toss together flour, baking powder, salt, and poppy seeds. Add the wet ingredients to the dry, and mix until combined.
Turn dough out onto baking sheet and pat dough into a rectangle about ½” thick ( approximately 6″ x 7 ½”. The dough will be a bit dry and crumbly, but can be pressed together.
Brush egg wash on top and on sides of the dough. Bake for 20 minutes or until the top and sides are lightly browned. Remove from the oven, but do not turn off the heat.
Place baking sheet on a wire rack and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1″ thick slices using a sharp knife. Cut these 1″ slices in half, making a horizontal slice down the center. Set slices cut sides up on the baking sheet. Return to the oven to bake for 6 minutes. Remove from oven, turn biscotti over, and bake the other side for 6 more minutes.
Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely.
Store biscotti in an airtight container for up to 2 weeks or in freezer for up to 3 months.
Enjoy dunking this delicious treat in a cup of your favorite coffee, tea, or hot cocoa!
Cheers & Hugs,
A few days ago, our little corner of the world was covered in snow and ice. This weekend, however, the temperatures rose to near 60 degrees and the sun shone brightly.
It was a little crazy for mid-February when we typically experience some of our coldest, snowiest weather, but we sure enjoyed it.
On Sunday morning, Charlie and I took a nice four-mile walk with our buddy, Tracy. We visited Kitty, and we splashed through some puddles of melted snow and ice.
After breakfast and a few chores, I spent a relaxing afternoon splashing paint at the kitchen table with the sun streaming in.
I painted this bunny that reminds me of Spring and Easter and babies and renewal.
I painted another fun little piece that will be a gift for an upcoming baby shower, and a couple other things before packing up the paint and making dinner.
What a great way to spend a day. Thinking Spring. Enjoying warmth and sunshine. Doing the things I love….
at life in between.
Cheers & Hugs,
The anticipation is over – time to dive in.
To brightly colored eggs…
and yummy sweet treats!
And could anything make me smile more than receiving this photo texted to me yesterday of these two cuties making “Jodi’s” Candbury Mini Egg Blondies and decorating it with my name?!??!!
I am truly blessed! Thank you Mason and Ella! ❤
Wishing you all blessings and joy and the anticipation of Easter Eggs YOUR favorite way!
Cheers & Hugs,
I’m going to a baby shower this weekend, so I had fun using the same technique I used for my Watercolor & Painted Petals Note Card to make this little bitty Rubber Ducky card.
I used the rubber ducky stamp from StampinUp’s Something for Baby stamp set and embellished with a white gel pen and pearl for the eye.
I can’t get enough of this fun technique and know I will be doing more of it.
And speaking of having fun and making cards, I had a few chicks over one night this week. We ate chicken fajitas and Cadbury mini egg blondies, washed it down with some wine and G&Ts, stamped, and made…
some CHICKS! (Easter Chicks that is!) So here we are… Chicks making Chicks! Thanks to Head Chick Stacey for leading our “class.”
Aren’t they cute?!
Here is a video tutorial on how to make one similar done by Deb Valder.
We made ours a just a little different by adding a little holder for a Cadbury Egg.
Happy Friday from this crazy Chick!
Cheers & Hugs,
I’ve been randomly buying Easter candy to play with in baking (don’t you?!?) and couldn’t resist picking up a huge bag of Cadbury Mini Eggs just knowing they would be great in something (because they ARE great – right?!).
And according to one of my guests last night, these Cadbury Mini Egg Blondies are her new favorite. (Thanks sweet Katie!)
When perusing for ideas, I came across this recipe by Bakeaholic Mama.
And since the recipe only made an 8×8 pan, I obviously doubled it! But then realized (after I began cutting them…) that doubling an 8×8 recipe in a 13×9 pan makes for some pretty thick blondies! (Next time I would do in a bar pan if doubling.)
Since they were extra thick, I just cut them in smaller pieces.
Below is the single recipe. Double it if you dare! And if you don’t like blondies (boo to you!), these little mini eggs would taste great in a batch of brownies too!
Cadbury Mini Egg Blondies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups Cadbury Mini Eggs
Combine flour, baking soda and salt in a medium bowl and set aside.
Cream melted butter with sugars using electric mixer. Add vanilla and eggs, and beat until light and fluffy.
Slowly add in flour mixture until incorporated.
Fold in Mini Eggs.
Spread batter into a greased 8×8 or 9×9 baking dish.
Bake at 325 for about 40 minutes or until a tooth pick is inserted in the center and comes out clean.
Let the bars cool for 30 minutes before slicing.
Recipe from Bakeaholicmama.com
Cheers & Hugs,