Birthday Cake Batter Biscotti
To this day, I can’t be sure how old my mom actually is. Moms like it that way. A long-time proponent of the “29 Forever Club,” and notoriously ambiguous about her exact birth year, she continues to tout a seemingly timeless outward appearance that also provides no hints.
Against better judgment, namely the fact that she’d now be only a few years older than myself if her 29 year old claims held true, I would think she might in fact have magically stopped aging altogether. I don’t know how she does it.
I guess only time will tell. Or, NOT tell, as the case may be.
See, yesterday was my mom’s birthday, and I’m still no closer to figuring out her real age than I am to figuring out why I wasted an hour and 44 minutes of my life watching Tokyo Drift when it had absolutely nothing to do with Paul Walker.
All I can say is Fast Five is already infinitely better for including him, and I haven’t even seen it yet. Anyway, all tangents aside, I may never know my mom’s real age, but that won’t stop me from baking things for her every year!
Birthdays always call for things with sprinkles. But, since my mom decided to embark on a day trip yesterday where carrying a giant cake around would potentially be entirely inappropriate, I decided on something a little more portable.
Cupcakes were a possibility, but still not as resilient as is necessary to hold up on a road trip. Not to mention the idea of buttercream melting all over the car interior left a little to be desired.
So, I got it in my head that I could make something cute, cake flavored AND sturdy.
Cake batter biscotti! Imagine my surprise when I searched and there were no recipes to be found. Well, there’s a recipe to be found now!
One of the many awesome things about moms is that they will smile happily and tell you they like your experimental recipes even if they don’t.
Unfortunately, that also means that you will have to ask my mom personally if these are good or not if you want a truthful response!
Happy Birthday, mom!
Cake Batter Biscotti
These definitely aren’t a typical break-your-tooth-off biscotti…they’re a little softer, which means they’re perfect even if you don’t have coffee on-hand for dunking!
* 1 1/2 Cups Flour
* 1 Cup Yellow Cake Mix
* 3/4 tsp Baking Powder
* 1/4 tsp Salt
* 1/4 Cup Sugar
* 3 Tbsp Butter, melted
* 1 Egg
* 1 Tbsp Butter Flavored Extract
* 1 Tbsp + 1 tsp Vanilla Extract
* 1/8 Cup Sprinkles + extra for sprinkling
* 2 Tbsp Yellow Cake Mix
* 1/2 Cup Powdered Sugar
* 1 tsp Vanilla Extract
* Enough milk to make a frosting or drizzle,
whichever you prefer (I used about a Tbsp of non-dairy milk)
Preheat oven to 350* F. Line or grease a cookie sheet.
In the bowl of a stand mixer, cream together the melted butter and sugar. Add in the egg, butter extract, and vanilla extract, and mix until smooth.
In a separate bowl, sift together the flour, baking powder, and salt. Add in the cake mix.
Slowly add the dry ingredients to the wet mixture with the mixer on low. Scrape down the sides in between additions. The dough should be fairly thick.
Stir in the sprinkles with a spoon.
With your hands, form the dough into a log shape along the length of the cookie sheet, and about 3 inches wide.
Bake for 20 minutes. Remove from the oven and let cool for 15 minutes on the cookie sheet. Once cool to the touch, use a serrated knife to slice the log of dough into slightly diagonal, 1/2 inch pieces.
Turn each slice on its side and lay back on the cookie sheet. Bake for 5 minutes. Flip the slices and bake 5 minutes more.
To make the glaze, add the cake mix and powdered sugar to a bowl. Add the vanilla and milk, and stir until you reach the desired consistency.
Once the biscotti cools, drizzle with the glaze, and sprinkle extra sprinkles over the top before it sets.
If you don’t eat them all first, you can wrap them up, add a pretty bow or twisty tie and give them as a gift Or figure out a way to put candles on them that doesn’t involve power tools or drill bits. Your choice!