Funfetti Biscotti

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!