diy baking kit flourless chocolate cookies recipe... · pdf file chocolate cookies with...

Click here to load reader

Post on 26-Jul-2020

5 views

Category:

Documents

0 download

Embed Size (px)

TRANSCRIPT

  • FLOURLESS CHOCOLATE COOKIES WITH TOASTED PECAN & CHOCOLATE DRIZZLE

    F O R C O O K I E S : P E C A N F L O U R C O N F E C T I O N E R ’S S U G A R C O C O A P O W D E R S A LT VA N I L L A E X T R A C T P E C A N H A LV E S

    F O R TO P P I N G : B I T T E R S W E E T C H O C O L AT E

    P R O V I D E D : PA R C H M E N T PA P E R (2)

    F R O M YO U R PA N T R Y: 4 E G G S

    I N G R E D I E N T S : These stunning gluten-free chocolate cookies are rich, nutty, and easy to make.

    S E R V I N G S : 28 P R E P T I M E : 40 M I N B A K E T I M E : 15-16 M I NL E V E L : E A S Y

    WHAT YOU’LL NEED:

    MAKES 28 HOMEMADE COOKIES

    4 EGGS

    NET WT. 26.5 OZ (749 GRAMS)

    DIY BAKING KIT

    GLUTEN FREE! These gluten-free cookies are a delightful alternative for anyone with a gluten intolerance.

  • Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 350°F and position oven racks in the upper and lower thirds of the oven. Take out 4 eggs from your refrigerator. In two small bowls, separate eggs into whites and yolks; set aside whites and use yolks for another culinary adventure (perfect for homemade mayo, or lemon curd!).

    S T E P 1

    S T E P 2

    S T E P 3

    S T E P 4

    S T E P 5

    S T E P 6

    E Q U I P M E N T YO U W I L L N E E D :

    Spread the pecan flour on a baking sheet. Toast in the oven until lightly browned and fragrant, about 5 to 7 minutes. Remove from oven and aside to cool. In a medium bowl, using an electric mixer or whisk, beat the egg whites until soft peaks form, and set aside.

    In a large mixing bowl, whisk together sugar, cocoa, and salt. Add the toasted pecan flour and stir to combine. Add the egg whites and vanilla extract. Using a spatula, fold the ingredients together until *just* combined. Do not over-fold, to keep the batter as airy as possible.

    Line 2 large baking sheets with parchment paper provided. Using two small spoons, scoop 1” rounds of batter and place onto the baking sheets (12 to 14 per sheet) with 2” of space between them. Gently press a pecan half in the center of each cookie.

    Bake for a total of 15 to 16 minutes. After the first 7 minutes, shift the pans from top to bottom and from front to back. Continue baking for another 8 to 9 minutes or until the tops are lightly cracked and cookies feel firm to the touch. Slide the parchment paper (with the cookies still on it) onto a large wire rack to cool.

    In a small heat-proof bowl, melt bittersweet chocolate in two (or three) 15-second increments in the microwave, stirring each time. Be careful not to burn it! Once melted, use a spoon to drizzle chocolate over cookies, making a back-and-forth motion to create lines across the cookies. Allow the chocolate to set. Enjoy!

    B A K I N G S H E E T (2) S M A L L B O W L S (2) M E D I U M B O W L E L E C T R I C M I X E R L A R G E B O W L W H I S K S PAT U L A S M A L L S P O O N (2) W I R E R A C K S M A L L H E AT P R O O F B O W L

    B A K I N G A D V I C E

    To speed up the chocolate

    hardening process, place cookies

    in the refrigerator for a few

    minutes.

    Store in an airtight container to

    enjoy for 7-10 days.

    B A K I N G H A C K S

    Back in the day all recipes were

    done by hand, so it’s fine if you

    don’t have an electric mixer. It

    will take a bit more time, but by

    using a whisk you’ll get a nice arm

    workout!

    You can use a small (1” diameter)

    ice cream scoop or melon baller to

    create uniform size cookie dough

    balls, instead of using spoons.

    If you don’t have a microwave,

    don’t fret! A double boiler will do

    the trick. Place a heatproof bowl

    over a pot of simmering water, and

    stir with a heatproof spatula.

    NEED MORE INFO?

    Watch videos, find tips & tricks, and use our baking glossary at R E D V E L V E T N Y C . C O M

    Share your masterpiece! #redvelvetnyc

    Follow us @redvelvetnyc

  • MINT CHOCOLATE SANDWICH COOKIES WITH CRUSHED CANDY CANE

    DIY BAKING KIT

    F O R C O O K I E S : F L O U R S A LT S U G A R VA N I L L A E X T R A C T B I T T E R S W E E T C H O C O L AT E P E P P E R M I N T E X T R A C T

    F O R TO P P I N G : C A N DY C A N E

    P R O V I D E D : PA R C H M E N T PA P E R (2) P I P I N G B A G

    F R O M YO U R PA N T R Y: 1 E G G 1 S T I C K U N S A LT E D B U T T E R (8 T B S P )

    I N G R E D I E N T S : Crushed candy cane adds a merry flourish to these slender sandwich cookies. Dipped in melted chocolate, they’re an elevated take on the classic chocolate-mint combo.

    L E V E L : M O D E R AT E S E R V I N G S : 18 P R E P T I M E : 30 M I N B A K E T I M E : 15 -17 M I N

    MAKES 18 HOMEMADE COOKIES

    WHAT YOU’LL NEED: 1 EGG & 1 STICK BUTTER

  • Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat the oven to 325°F. Remove 1 egg and 1 stick unsalted butter from refrigerator; allow butter to come to room temperature. In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Add flour salt mixture, then vanilla extract and egg; beat until fully combined.

    S T E P 1

    S T E P 2

    S T E P 3

    S T E P 4

    S T E P 5

    S T E P 6

    E Q U I P M E N T YO U W I L L N E E D :

    Using a spatula, transfer dough to the disposable piping bag provided. Once the bag is filled, push the dough towards the open tip to release any excess air, and twist the top of the bag to close tight.

    Using the parchment paper provided, line two baking sheets with paper. Pipe 36 cookies (3/4-inch wide by 2 inches long), 1/2 inch apart, onto sheets. Chill in the refrigerator until firm, 20 minutes. Bake until cookie edges are light golden, about 15 minutes; rotate sheets halfway through. Transfer cookies to a wire rack and let cool completely.

    Once 18 sandwiches have set (and are fused together), dip the ends into the same peppermint-chocolate mixture. If the mixture has hardened, you can microwave it again for a few seconds.

    Place chocolate in a small heatproof bowl. Microwave in 30 second increments until melted, about 2 minutes. Add peppermint extract and mix to combine. With a small offset spatula or spoon, spread chocolate on flat side of half the cookies. Sandwich cookie halves together and let the chocolate filling harden.

    Crush candy canes: without removing the candy cane from the plastic bag, pound with a pan or rolling pin until crushed. While the chocolate is still wet, sprinkle crushed candy cane onto the exterior. Allow to set. To speed things up, you can place the cookies in the fridge for a bit. Enjoy!

    S M A L L B O W L W H I S K M E D I U M B O W L E L E C T R I C M I X E R S PAT U L A B A K I N G S H E E T (2) W I R E R A C K S M A L L H E AT P R O O F B O W L S M A L L O F F S E T S PAT U L A S M A L L S P O O N

    NEED MORE INFO?

    Watch videos, find tips & tricks, and use our baking glossary at R E D V E L V E T N Y C . C O M

    Share your masterpiece! #redvelvetnyc

    Follow us @redvelvetnyc

    B A K I N G A D V I C E Cookies taste best within a day or two of baking, but can be stored in an airtight container for 5 to 7 days.

    B A K I N G H A C K S Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of whisks.) It will take a bit more time, but you get a nice arm workout!

    When piping the cookies, hold bag at an angle to the sheet. Place your dominant hand at the tip and use the other hand to apply pressure from the top.

  • GINGERBREAD PEOPLE WITH COLORFUL ROYAL ICING

    F O R C O O K I E S : F L O U R B A K I N G S O D A S A LT G I N G E R B R E A D S P I C E M I X B L A C K P E P P E R G R A N U L AT E D S U G A R B R O W N S U G A R M O L A S S E S VA N I L L A E X T R A C T

    F O R I C I N G : C O N F E C T I O N E R ’S S U G A R M E R I N G U E P O W D E R G E L C O L O R S

    P R O V I D E D : PA R C H M E N T PA P E R (2) C O O K I E C U T T E R P I P I N G B A G S (3) F L O U R (F O R S U R FA C E P R E P )

    F R O M YO U R PA N T R Y: 1 E G G & 1 S T I C K U N S A LT E D B U T T E R

    I N G R E D I E N T S : These iced cookies are a hit with kids, but warm fall spices—and a kick of black pepper—make them irresistible to adults as well. Use our decorative inspiration guide to make and submit your #bestdressedcookie for a chance to win our homemade cookie competition!

    L E V E L : E A S Y S E R V I N G S : 18 P R E P T I M E : 60 M I N + 60 M I N C H I L L T I M E B A K E T I M E : 8-10 M I N

    DIY BAKING KIT

  • Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 1 egg and 1 stick of butter from your refrigerator; bring to room temperature. In a medium bowl, whisk together the flour, baking soda, salt, gingerbread spice mix, and black pepper. In a large bowl, using an electric mixer, beat the butter and sugars (granulated and brown) on medium speed until light and fluffy, about 2 minutes. Beat in the egg, molasses, and vanilla ex

View more