Tomorrow we start our diet. Our food consumption has been a little out of control lately, so Dustin and I have vowed for the month of August to be more about clean eating. More salads, fewer desserts. I thought about trying the Whole 30 diet where you eliminate sugar and basically eat just lean protein and all the veggies you want in a fashion similar to the Atkins diet, but then I decided I don’t want this to be about deprivation, more about moderation. I want to be able to enjoy wedding cake when we go to a friend’s wedding later this month, and I want to enjoy the all-you-can-eat Dodger dogs that our already purchased tickets will afford us in a couple of weeks. But I do want to really focus on being more active again, watching our portions, and providing more nutrients to our bodies. Small, but healthy changes.
Knowing that this change was coming, I wanted one last baking excursion that I didn’t attempt to healthify. I decided to use up the leftover cake mix from the cake batter cheesecake bars to make biscotti for breakfast. Amazingly enough they aren’t THAT sweet. Don’t get me wrong, there’s a lot of sugar in there, but they aren’t as sweet as you’d expect from something comprised largely of cake mix. They pair well with a skinny vanilla latte from Starbucks. We ate these in the car for breakfast while sitting in crummy LA traffic, which I definitely think made our experience better. Dustin proclaimed them to be amazing, and he said that I should package and sell them. I have to agree− they are pretty tasty!
yields 8 medium sized biscotti
- 1 1/4 cups all-purpose flour
- 1 1/4 cup Funfetti cake mix
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1/4 cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- Preheat the oven to 350º.
- Combine the flour, cake mix, baking powder, and salt in a medium sized bowl.
- In a large bowl, combine the sugar and the butter with a hand mixer.
- Add in the egg and the vanilla extract and mix.
- Slowly add the dry mixture to the wet mixture. The mixture will be quite loose, but when you press it together with your fingers it should stay.
- On a baking sheet lined with a silicone baking mat or parchment paper, form the dough into a rectangle that is about 3″x16″.
- Score the biscotti by gently cutting about 1/4″ way through, then bake for 20 minutes.
- Remove the biscotti from the oven and allow to cool for about 10 minutes.
- Cut the biscotti all the way through, separate each cookie and turn it on its side. Bake for another 5 minutes.
- Flip the biscotti to the other side and bake for another 5 minutes.
- Allow to cool completely before icing.
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- sprinkles, for topping
- Combine the powdered sugar, heavy cream, and vanilla extract in a small bowl.
- Drizzle over the biscotti.
- Cover with sprinkles.