Living in Sugar

Biscotti with Currants, Apricots and Almonds

Y’all. It has been a while! How are you?! We are busy traveling NZ — heading from Auckland to Rotorua today by way of the hobbit move set! If you haven’t, you should tune in to my insta: and in my highlights you can check out what we’ve been up to! 

But anyway. Full Hawaii trip recap coming soonish but let’s talk about some cookies today! Almond Biscotti with Apricots and Currents to be exact. 

Now these cookies are not your traditional, break your teeth biscottis. I actually am not the biggest fan of biscotti just for that reason, but these are delicious. Not overwhelmingly sweet and yes they are twice baked, these would be perfect for your thanksgiving breakfast, or second lunch — or just an in between snack with coffee or tea.  

They also make the perfect transition from Turkey day to all this holiday baking I’ve been seeing — yes please! Replace the currants and apricots with whatever dried fruit you might like (cranberries anyone?!) and voila. A great holiday cookie for cookie swaps or gifts. 

So go ahead, whip up these easy cookies and kick back over the holidays with a nice cup of coffee and treat yourself! 

Happy Baking! 



Molton Chocolate Mug Cakes

Soft and chocolatey, ooey and gooey these little cakes are bites of heaven that you can have in under 5 minutes!
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 4 Mug Cakes


  • 1/2 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 Cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • Pinch of salt
  • 6 tablespoons unsalted butter melted
  • 1/4 Cup Milk
  • 2 tbsp. Brewed Coffee
  • 2 eggs
  • 1/2 teaspoon Vanilla
  • 1 teaspoon Nutella
  • Berries and Ice Cream optional for serving



  1. In a small bowl, whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined.
  2. Add in the melted butter, milk, egg and vanilla and coffee. Whisk well to combine, making sure to mix in the flour mixture in the bottom.
  3. Scoop into regular (8oz) microwave safe coffee mugs, about 2/3rd up.
  4. Add tsp of nutella in the center of the mug. Do not push down; it will sink as it bakes.
  5. Cook in microwave on full power for 1 minute and 15 seconds to 1 minute and 30 seconds (1 minute and 15 seconds is my magic number), or until the cake rises to the top, the edges look set but the surface of the center looks slightly wet and shiny, and sticks to the finger when touched. It will set up as it sits. Timing will vary according to your microwave, so you'll have to experiment until you find your perfect cooking duration. Do NOT overbake to ensure that saucy, molten-y interior. If the center still looks raw then give it another 5 to 10 seconds. The cake will fall after it comes out of the microwave.
  6. Let it cool for about 5 minutes so you don't burn your tongue, and the waiting will also help thicken the sauce in the bottom. Top with berries or ice cream if desired, then share with a loved one or enjoy all by yourself...not gonna judge:))
  7. **This recipe makes 4 small cakes, or two large cakes. Halve the recipe if looking to only make 1 large cake, or two small cakes**


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