Well, today has been spectacularly crappy, or what I like to call "craptacular." There are a lot of things going on, none of which are going the way they were expected to. If you are also having an eat-your-feelings Monday, I hope this recipe makes your feelings a little less feel-y.
Oh, also? While I'm complaining about my day, can I also tell you that two weeks ago I dropped my cell phone in a toilet (thankfully, it was my own, clean toilet, but still....toilet.) and subsequently lost a bunch of important photos and texts. And to add insult to injury, had to pay a boatload to get a new phone since my phone wasn't insured (lesson learned!) and I wasn't due for an upgrade? I'm still bitter. Though, that's not the weirdest place I've ever dropped/destroyed a phone. Once, during college, I dropped my phone in a pile of mashed potatoes in the dining commons. In case you're wondering, potatoes can (and will) ruin electronics.
Back to the reason you're here: funfetti biscotti! I saw this recipe pop up on Molly's blog a few months ago, and was immediately intrigued. They're basically sophisticated, portable birthday cake sticks meant just for dipping in coffee or tea! I mean, how can you go wrong there?
They're chock full of sprinkles (one of my favorite things) and fake vanilla, so they turn out just like a crunchy version of your favorite boxed funfetti cake mix. The fake (imitation) vanilla is CLUTCH here, guys. It really brings the birthday cake-y flavor. I used McCormick's "French Vanilla Blend" extract (totally imitation), but you can use any imitation vanilla you like. It's pretty cheap, and most baking/spice aisles will have it, and the packaging should clearly note that it's imitation.
Go bake these up, eat your feelings, and add some sprinkles to your Monday (or any other day, for that matter).
recipe (adapted slightly) from My Name is Yeh
makes 15-20 pieces
3 1/3 cups all-purpose flour
1 tsp baking powder
1 tsp kosher salt
1 cup vegetable or canola oil
1 cup granulated sugar
1 TB imitation vanilla extract
1/2 cup (plus a few pinches extra) rainbow sprinkles
- Preheat oven to 350.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In a large bowl, use your electric mixer or a whisk to beat the oil and sugar until thoroughly combined.
- Mix in the eggs, one at a time, and then add the vanilla.
- Add the dry ingredients into the wet ingredients, and mix until combined.
- Fold in the sprinkles.
- Line 2 baking sheets with parchment. Divide dough into two equal parts, and then form rectangles, about 5-6 inches wide. They will spread a little.
- Bake for 25 minutes.
- Remove from the oven, and allow to cool for 10 minutes. Reduce oven heat to 250F.
- Use a serrated knife to cut the dough into 1-inch slices and place them back on the baking sheets on their sides. Bake at 250 for 20-30 more minutes, or until desired crispiness is reached.