11 Recipes

11-CARTON CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 10-inch round cake pan with a layer of nonstick cooking spray.
• To a large mixing bowl, add the yogurt, oil and granulated sugar (using the yogurt carton as the measure) and the eggs; beat together with a hand whisk until everything is incorporated and smooth, 1 to 2 minutes.
• Next, add the cake flour and cocoa using the carton as the measure, then the vanilla, baking soda and baking powder; beat together until incorporated, 1 to 2 minutes more. Add the milk and mini chocolate chips (using the carton) and mix until incorporated.
• Pour the batter into the prepared cake pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Let cool in the cake pan for 30 minutes, then remove the cake to a cooling rack and allow it to cool for another 30 minutes.
• For the vanilla buttercream frosting: Add the confectioners' sugar (measured in the carton), butter and vanilla to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy, 2 to 3 minutes. Spread over the top of the cooled cake in a thick layer and sprinkle with the mini chocolate chips (measure in the carton).

CHOCOLATE CHILE BISCOTTI

Steps:

• Position a rack in the center of the oven and heat the oven to 350 degrees.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a stand mixer fitted with a paddle attachment, beat the butter, sugar and chile powder on medium-low speed until smooth and well combined, about 2 minutes.
• Increase the speed to medium. With the mixer running, add the eggs, 1 at a time, pausing to scrape down the sides of the bowl if needed, then add the vanilla extract. Beat until well mixed, about 1 minute.
• Turn the speed to low and, with the mixer running, add the flour mixture a little at a time. Continue mixing until the dry ingredients are almost incorporated, scraping the bowl as needed, then add the cashews and chocolate chips all at once. Keep mixing until the cashews and chocolate have integrated and a thick dough has formed.
• Divide the dough in half and roll each half into a 12-inch log. (You can use a sheet of wax or parchment paper to help roll the dough evenly, or dust with extra flour if the dough is sticky.) Place both logs on a half-sheet pan lined with parchment paper, then flatten both logs with your palms until about 1-inch thick. Sprinkle each with a little granulated sugar to evenly coat.
• Bake until the logs lose their sheen, 20 to 25 minutes. There should still be some softness in the middle of each log when gently pressed. Be careful not to overbake, as the logs may break when sliced later.
• Turn off the oven, take out the biscotti and let cool on the sheet pan for a few hours. (The longer they rest, the easier they will be to slice without breaking.)
• For the second bake, heat the oven to 300 degrees. (The temperature is lower for gentler, more even baking.)
• Using a serrated knife, slice each log at an angle into ½-inch slices. You may trim and discard the ends or bake them along with the other slices - they taste just as good. Place the slices, cut sides down, on the same parchment-lined half-sheet pan. (You don't need to be careful about spacing them out.)
• Bake for about 25 minutes, or until the biscotti are no longer soft to the touch. They will harden a little further after cooling. Remove from the oven and cool completely on the pan. The biscotti will keep for 2 weeks in an airtight container at room temperature.