Happy Monday! I had a busy but really amazing weekend with my fiance. Our 13 year anniversary is this Thursday so we did a little mini (foodie) celebration. For last year’s anniversary Edward took me to my favorite Italian market and treated me to a smorgasbord of desserts from their bakery (I’m secretly hoping we do that again this year):
This year’s mini celebration was also full of foodie adventures.We hit up grand traverse pie co. and I treated myself to this cherry and chocolate ganache pie 😍
I was also eye balling the apple dumplings pretty hard but I figured I would save those for another trip 🤤
We also went to our favorite antique/craft store where Edward treated me to a new ring.
and I picked up this fine little piece of decor 😂 I joked with Edward that I”m going to make this part of my vows when we get married..”I promise to always love you and to never let pumpkin or pumpkin spice anything ever come between us” lol
And then we hit up target because, I mean, target. Edward gifted himself with a new “passenger” for his car while I gifted myself with some new reading material. It really doesn’t take much to make us happy lol
And then we treated ourselves to our favorite Indian restaurant for a delicious dinner together. My favorite dish is the Navratan korma while Edward likes to go with the tandoori mixed grill which is basically a meat lovers dream.
It ended up being the perfect weekend. I also did a little bit of meal prep this weekend in my spare time and so I have not one but two recipes for you featuring double chocolate biscotti and blueberry lemon biscotti! Both recipes use kodiak cakes as the base so you get a little extra punch of protein. Both recipes at the very end of this post! First up, the chocolate biscotti!
I topped these with a peanut butter and chocolate protein glaze but they were also really good just on their own! They had a nice deep chocolate flavor and they paired wonderfully with a cup of tea/coffee. Next up, the blueberry lemon!
These were FANTASTIC! I used the kodiak cakes blueberry lemon muffin mix for the base and they turned out so flavorful! I would definitely make these again and again. I can’t wait to experiment with other kodiak cake muffin flavors now.
Question of the day: Have you ever made biscotti before?
Kodiak Cakes Chocolate biscotti
⁃ 3 1/4 cup @kodiakcakes chocolate pancake mix
⁃ 4 eggs, room temp
⁃ 1/2 cup coconut oil
Mix all ingredients well until combined. dough should be moist but also slightly crumbly. divide dough in half. wrap half in cling wrap and roll into a log. flatten until dough is about 1/2inch thick. transfer to an oiled cookies sheet. repeat with other dough half. bake in a preheated 375 degree f oven for about 25 min. let cool on tray for about 15 minutes then remove from tray to finish cooling. once completely cool, cut biscotti at an angle. place cut side up back on cookie tray and bake again 6 minutes on each side. let cool then dip or drizzle with desired toppings and enjoy with your morning coffee or tea.
Kodiak cakes blueberry lemon biscotti
⁃ 1 cup @kodiakcakes blueberry lemon muffin mix
⁃ 1/2 cup white whole wheat flour
⁃ 2 eggs, room temp
⁃ 1/4 cup canola oil
Mix all ingredients well until combined. dough should be moist but also slightly crumbly. wrap in cling wrap and roll into a log. flatten until dough is about 1/2inch thick. transfer to an oiled cookie sheet. bake in a preheated 375 degree f oven for about 15 min. carefully remove from tray abd let cool completely. once completely cool, cut biscotti at an angle. place cut side up back on cookie tray and bake again for a few minutes on each side. let cool then dip or drizzle with desired toppings and enjoy with your morning coffee or tea.