Easter and Spring Biscotti

When I was in college I took tons of photos of everything. Photos of scenery around the Savannah, GA area, photos of my family, photos of my friends, photos of random things I thought were neat or interesting. I’d go home, download the photos from my camera, save them to a CD (gotta love the early 2000’s) and never print them. I was notorious for not printing photos; I just didn’t see the point. Then Facebook and cell phone cameras came along and I took the photos and I posted them ALL online. I have Facebook albums, Flickr accounts, everything went online. I didn’t sort any of them, I just posted them online.

Then I got married and I slowly starting taking fewer and fewer photos. Instead of taking photos I wanted to enjoy the moments in real time with my husband. Do we have photos of what we’ve done? Absolutely! Do I walk by things and think it would be a great picture, but don’t whip out a camera to take one now? Yep, sure do. Do I delete pictures because either myself or my husband feel we don’t look very good in it? All the time.

Within the past year of having a baby I’ve begun taking more photos again. I don’t always print them, but I have actually been printing and putting them in an album. As of right now, it’s even up-to-date (gasp!). This is adulting done right. My new favorite thing to do once I’ve taken photos is to use a photo editor to update them. I’m currently obsessed with one called Baby Pics. It has so many options for typefaces, artwork, and filters. I love them all and can hardly decide which one looks better. Plus – having a cute little munchkin who looks adorable no matter what really helps, too.

With Easter being this weekend I set up a mini-photo shoot for our nearly eight month old. She really only has like a five minute attention span for photos, so I got everything ready, plopped her down in the set, and had my husband try to entertain her while I snapped some photos. I think they all turned out really well. My husband grabbed a few side shots of her smiling while I was trying to make her giggle. Isn’t she just the cutest? And I LOVE LOVE LOVE these filters. And the artwork with the bunny ears? If that isn’t adorable I don’t know what it. No – Baby Pics App is not sponsoring this post I just really enjoy it and wanted to share.

Which one of the photos is your favorite? I’m still deciding which ones to print and would love advice!

 

Once I finished taking photos I felt like baking. Easter to me is the perfect time to bake spring treats. It was a beautiful sunny day the day before Easter for us, but by Sunday it was chilly, gray, and rainy all day. To me, it was the perfect weekend, it gave us a wonderful day outside followed by a family day inside. What better way to enjoy a family day than by baking spring biscottis and enjoying it with some hot chocolate, snuggles, and watching (or teething on) Rogue One (yes, I took the dvd out before I gave it to her). I made the joke that if you are what you eat then my baby is a Jedi.

Maddie Rogue One baby

Anyways, I made spring biscotti by slightly altering my chocolate almond biscotti recipe. I absolutely love funfetti everything, so adding sprinkles made it so much more springy, and added a little joy to the top of the biscotti. Who doesn’t love sprinkles? Sprinkles are the baking equivalent of glitter. Some people love them, some hate them, I can’t get enough of either. Sparkles and sprinkles are my peeps. These came out deliciously ready for eating.

INGREDIENTS
1 3/4 cup whole wheat flour
1/2 cup sugar
1/2 tsp baking powder
1/2 cup chocolate chips
4 tbsp cold butter
1/4 tsp salt
1 tsp vanilla
2 eggs, lightly beaten

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Combine sugar, flour, baking powder, and salt in a bowl. Stir until combined.
  3. Add butter and vanilla. Stir until well combined. I did use my food processor this time and it worked like a charm.
  4. Add chocolate chips, sprinkles, and eggs. Mix until the entire dough is in one big ball. I had to use my hands to mix it correctly.
  5. Divide dough into two smaller balls and form into logs.
  6. Place two logs side by side on baking sheet. Sprinkle on extra sprinkles 🙂
  7. Flatten logs into the shape you want your biscotti to be in.
  8. Bake for 25 minutes and then remove for oven.
  9. Let biscotti cool for 5-10 minutes. You need the dough cool, but warm enough to not crumble when cut.
  10. Turn slices on side and return to oven for about 10 minutes. I prefer a harder biscotti so I left it in for 15 minutes.
  11. Remove when edges are barely browned.
  12. Let cool and enjoy.

Nutritional Information (1/13th of recipe): 178 calories, 4g protein, 27g carbs, 2g fiber, 12g sugar

birthday cake biscotti

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