All-New Cake Mix Doctor - Anne Byrn [198]
1 cup confectioners’ sugar (optional), sifted, for garnish
1 cup (6 ounces) white or semisweet chocolate chips (optional), melted, for garnish
1. Place a rack in the center of the oven and preheat the oven to 350°F. Line a 12 by 18–inch baking sheet with parchment paper or mist it with nonstick cooking spray. Set the baking sheet aside.
2. Place the brownie mix, walnuts, flour, espresso powder, and baking powder in a large mixing bowl and stir to combine. Make a well in the center and add the oil, eggs, and vanilla. Using a wooden spoon, stir the liquid ingredients together, then gradually stir the dry ingredients into the liquid, stirring until the batter is well combined. The dough will become very stiff and you may need to use your hands to mix. Divide the dough into three pieces.
3. Using your hands, shape each third of dough into an 8–inch long log. Place the logs of dough on the prepared baking sheet 2 to 3 inches apart and flatten them into rectangular loaves 1 inch thick and about 2½ inches wide. Place the pan in the oven.
4. Bake the biscotti loaves until they are almost baked through but still soft, 18 to 20 minutes. Remove the baking sheet from the oven and let the loaves cool on it for 5 minutes. Leave the oven on.
5. Transfer the loaves to a cutting board and, using a bread knife, cut them diagonally into ¾–inch thick slices. Using a metal spatula, carefully arrange the slices flat on the baking sheet. Return the baking sheet to the oven and bake the biscotti for 8 to 10 minutes longer.
6. Remove the baking sheet from the oven and transfer the biscotti to wire racks to cool for 20 minutes. Serve them as is or dust them with confectioners’ sugar (place the sugar in a large resealable plastic bag, add a few biscotti at a time, shake and then remove them). Or dip one end of each into melted chocolate or drizzle melted chocolate over the tops of biscotti.
Keep It Fresh! Store the biscotti, in a tightly sealed container, at room temperature for up to a week. Freeze the biscotti, wrapped in aluminum foil, for up to three months. Let the biscotti thaw overnight on the counter before serving.
Recipe Reminders
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LAURA’S FUDGY RUM BALLS
SOME CAKES ARE FOR DECORATING, and some are for crumbling up and turning into rum balls! Laura Cunningham, of Parsippany, New Jersey, shared this recipe, which she makes from devil’s food cake, cocoa, finely chopped nuts, a little coconut, and rum, of course. These are perfect for a cookie swap, holiday buffet, or just giving to friends. For a more intense coconut flavor, use a cup and a half of coconut milk instead of the water and oil in the cake batter.
makes:
6 dozen rum balls
prep:
35 to 40 minutes
bake:
35 to 40 minutes
cool:
30 minutes
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain devil’s food cake mix
1 cup water
½ cup vegetable oil
3 large eggs
2½ cups confectioners’ sugar, sifted
¼ cup unsweetened cocoa powder
½ cup finely chopped walnuts or pecans
½ cup sweetened flaked coconut (optional)
2 to 3 tablespoons rum
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch baking sheet with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, water, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed until