Start spring with a citrus stained glass thanks to a classic upside-down cake technique. Fruit on the bottom and batter on top then, when it’s ready, just flip it.
Mid November, I could devour a Ferrero Rocher. But come January, I physically can’t put another one in my mouth. At Christmas I counted eleven boxes given to our family as a collective. That’s too many. What are we supposed to do with all of these?
Christmas Biscotti is a major player in my Christmas baking lineup. A robust biscuit just made for dipping in your tea.