Meyer Lemon Biscotti
- 2 ½ cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp salt
- 1 cup whole almonds
- 2 large eggs
- 1 cup sugar
- ½ cup Meyer Lemon Olive Oil
- 1 tsp vanilla extract
In a medium bowl, whisk together flour, baking powder, and salt. Add ground almonds and stir to combine.
Preheat oven to 350 degrees F. In the bowl of an electric mixer fitted with paddle attachment, beat together eggs, sugar, olive oil, and vanilla on medium speed for 1 minute. Scrape down sides of bowl as needed. Reduce mixer speed to low; gradually add flour mixture and mix until dough just begins to come together. Do not overmix.
Divide dough into 2 equal pieces and place on a parchment-lined baking sheet. Using damp (or flour covered) hands, shape each piece into a 12-inch-long long, ½ inch high.
Bake logs until firm, about 28 minutes, rotating baking sheets halfway through. Reduce oven temperature to 250 degrees F. Cool logs on baking sheet for 12 to 15 minutes.
Transfer logs to a cutting board. Using a serrated knife, slice each into 24 half-inch-thick biscotti. Place biscotti on parchment-lined baking sheets, spacing ½ inch apart. Bake biscotti until slightly crisp, about 14 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool.
Grilled Strawberry Shortcake
- 1 cup of all-purpose flour
- 1tbsp. sugar
- 1/1/4 tsp. baking powder
- ¼ tsp. plus ½ tsp kosher salt divided
- 2 tbsp. crème fraiche
- 2 tbsp. whole milk
- ¼ cup powdered sugar
- 1/3 cup of honey
- 12 large strawberries halved also (sliced fresh peaches can be used)
- 2 tbsp. Butter flavored olive oil
- Freshly ground pepper
- Balsamic vinegar choices are (chocolate, raspberry, coconut white)
Preheat oven to 400 degrees. Wisk together flour, sugar, baking powder and 1/4 tsp. salt in a large bowl. In a separate bowl whisk ½ cup heavy cream, crème fraiche and milk until combined. Slowly add wet ingredients into dry folding mixture until combined.
Divide dough into 4 equal parts and smooth into round mounds. Place 3 in. apart on a lightly greased cookie sheet. Bake for 20 mins. Or until golden brown. Transfer to a wire rack to cool.
To make the whipped cream beat the remaining cream and powdered sugar with a mixer on high until stiff, about 5 minutes. Gently fold in honey. Set aside.
To prepare the strawberries. Or peaches preheat grill to high. Toss berries (peaches) with olive oil and ½ tsp. salt. Place cut side down on grill, until berries or peaches are caramelized and have grill marks, about 2 minutes.
To serve, cut biscuits in half, layer berries, whipped cream and a drizzle of balsamic: add the biscuit top.
Lemon Tea Cakes with Lavender
350 degrees 18-20 minutes
1 dozen large cupcakes (2 dozen regular cupcakes)
1 dozen large cupcakes (2 dozen regular cupcakes)
For the cupcakes:
- 1 (18.25 oz) box Duncan Hines French vanilla cake mix
- 1 ½ teaspoons dried lavender buds
- 1 teaspoon lemon zest
For the glaze:
- 2 cups confectioners sugar, sifted
- 4-5 tablespoons fresh lemon juice
For the mascarpone filling:
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature
- 1 1⁄2 cups confectioners’ sugar
- 1 tsp. grated lemon zest
- 4 oz. cold mascarpone or low-fat cream cheese
Spray 12 jumbo muffin cups with nonstick baking spray with flour.
Prepare cake mix according to package directions, adding lavender and lemon zest to batter.
Divide batter evenly among muffin cups, filling two-thirds full.
Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pans for 2 minutes; invert onto a wire rack over wax or parchment paper. Using a wooden pick or fork, pierce the tops of cakes several times.
In a small bowl, combine confectioners sugar and enough lemon juice, 1 tablespoon at a time, to achieve a thin consistency. Drizzle mixture over cakes. Let cool completely (about 1 hour).
Cut the cupcakes in half.
To make the mascarpone filling, in the bowl of an electric mixer, beat together the butter and confectioners sugar until light and fluffy. Stir in the lemon zest and mascarpone until blended.
Spread the filling on the cupcake bottom, replace the top half. Place cakes on serving plates; drizzle with any remaining lemon glaze.
Decadent Bourbon Balls
- 1 ½ cups pecan halves
- 11 oz. Vanilla wafer cookies
- ¾ cup dried cherries, or any other dried fruit
- 1 ½ cups Dutch-process cocoa, divided
- 1 ½ cups powdered sugar, divided
- 1/3 cup light corn syrup
- ¼ cup premium bourbon
- 1/8 teaspoon chocolate balsamic vinegar
- ¼ cup freshly squeezed orange juice
- 1 teaspoon vanilla extract
- 1 tablespoon edible gold dust (optional)
1. Preheat oven to 350*
2. Bake pecans on rimmed baking sheet for 5 minutes. Remove to wire rack; cool completely.
3. Pulse wafers in a bowl of food processor until fine. Add cherries and pulse lightly. Add pecans; pulse mixture three more times.
4. Stir together crumb mixture and 1 cup each of the cocoa and powdered sugar in a large bowl. Stir in corn syrup, chocolate balsamic vinegar, Bourbon, orange juice and vanilla until blended. Set aside.
5. Sift together remaining cocoa and powdered sugar onto a piece of waxed paper. Form the crumb mixture into 3.4 inch balls. Roll balls in cocoa-sugar mixture, coating evenly. Sprinkle balls with gold dust if desire.
6. Makes about 5 dozen.
A Toast to All Things adaption from Southern Living
Warm Plums With Gelato
- 4 medium size plums
- 2 tablespoons of melted butter
- 1 ½ tablespoons of brown sugar
- 1 tsp of cinnamon
- 1 tsp of Cranberry Pear or Fig Balsamic Vinegar
- 1 tsp of dark rum
Mix melted butter and rum together. Brush halved pitted plums with melted butter and rum. Sprinkle with brown sugar, and cinnamon, drizzle with cranberry pear or fig balsamic vinegar. Place on grill for about 4 minutes or until soft. Serve with hazelnut gelato, or your favorite gelato.
A Toast to All Things adaption by Linda from Southern Living