diy baking kit flourless chocolate cookiesrecipe... · chocolate cookies with toasted pecan &...

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FLOURLESS CHOCOLATE COOKIES WITH TOASTED PECAN & CHOCOLATE DRIZZLE FOR COOKIES: PECAN FLOUR CONFECTIONER’S SUGAR COCOA POWDER SALT VANILLA EXTRACT PECAN HALVES FOR TOPPING: BITTERSWEET CHOCOLATE PROVIDED: PARCHMENT PAPER ( 2 ) FROM YOUR PANTRY: 4 EGGS INGREDIENTS: These stunning gluten-free chocolate cookies are rich, nutty, and easy to make. SERVINGS: 28 PREP TIME: 40 MIN BAKE TIME: 15 - 16 MIN LEVEL: EASY 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.

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Page 1: DIY BAKING KIT FLOURLESS CHOCOLATE COOKIESRECIPE... · CHOCOLATE COOKIES WITH TOASTED PECAN & CHOCOLATE DRIZZLE FOR COOKIES: PECAN FLOUR CONFECTIONER’S SUGAR COCOA POWDER SALT VANILLA

FLOURLESS CHOCOLATE COOKIESWITH 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 RS A LTVA N I L L A E X T R A C TP 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.

Page 2: DIY BAKING KIT FLOURLESS CHOCOLATE COOKIESRECIPE... · CHOCOLATE COOKIES WITH TOASTED PECAN & CHOCOLATE DRIZZLE FOR COOKIES: PECAN FLOUR CONFECTIONER’S SUGAR COCOA POWDER SALT VANILLA

Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat ovento 350°F and position oven racks in the upper andlower 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 KS PAT U L AS M A L L S P O O N (2)W I R E R A C KS 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

Page 3: DIY BAKING KIT FLOURLESS CHOCOLATE COOKIESRECIPE... · CHOCOLATE COOKIES WITH TOASTED PECAN & CHOCOLATE DRIZZLE FOR COOKIES: PECAN FLOUR CONFECTIONER’S SUGAR COCOA POWDER SALT VANILLA

MINT CHOCOLATE SANDWICH COOKIESWITH CRUSHED CANDY CANE

DIY BAKING KIT

F O R C O O K I E S : F L O U R S A LTS U G A RVA N I L L A E X T R A C TB I T T E R S W E E T C H O C O L AT EP 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 G1 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

Page 4: DIY BAKING KIT FLOURLESS CHOCOLATE COOKIESRECIPE... · CHOCOLATE COOKIES WITH TOASTED PECAN & CHOCOLATE DRIZZLE FOR COOKIES: PECAN FLOUR CONFECTIONER’S SUGAR COCOA POWDER SALT VANILLA

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 LW H I S KM E D I U M B O W LE L E C T R I C M I X E RS PAT U L AB A K I N G S H E E T (2)W I R E R A C KS M A L L H E AT P R O O F B O W LS M A L L O F F S E T S PAT U L AS 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 ECookies 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 SBack 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.

Page 5: DIY BAKING KIT FLOURLESS CHOCOLATE COOKIESRECIPE... · CHOCOLATE COOKIES WITH TOASTED PECAN & CHOCOLATE DRIZZLE FOR COOKIES: PECAN FLOUR CONFECTIONER’S SUGAR COCOA POWDER SALT VANILLA

GINGERBREAD PEOPLEWITH 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 XB 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 RM E R I N G U E P O W D E RG 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 RP 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

Page 6: DIY BAKING KIT FLOURLESS CHOCOLATE COOKIESRECIPE... · CHOCOLATE COOKIES WITH TOASTED PECAN & CHOCOLATE DRIZZLE FOR COOKIES: PECAN FLOUR CONFECTIONER’S SUGAR COCOA POWDER SALT VANILLA

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 extract.

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 :

Add the flour mixture and combine with a spatula. Divide dough in half and wrap in plastic wrap, then flatten and shape into two discs. Chill in the refrigerator until firm, at least 1 hour or up to 3 days. Meanwhile, preheat the oven to 350°F; set two racks near the middle of the oven. Line two baking sheets with parchment paper provided.

Remove the dough from the refrigerator. Heavily flour your work surface and dough, using the surface prep flour. Roll out the dough to about ¼ inch thick, turning and adding more flour under and over the dough as necessary. With the cookie cutter, cut out shapes and gently transfer about 9 cookies to each of the prepared baking sheets, using a spatula if necessary. Gather the dough scraps and knead into a ball, then roll out and cut again, adding more flour as necessary. Repeat until scraps are used up.

Bake the cookies for 8-10 minutes or until firm, rotating the sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for several minutes until set, then transfer to a rack to cool completely. Repeat with the remaining dough.

When the cookies are completely cool, make the royal icing. In a medium bowl, whisk together the confectioner’s sugar and meringue powder. Add 3 tablespoons of lukewarm water, 1 tablespoon at a time. The icing will start out thick and lumpy. Slowly add 1 more tablespoon of water (you may not need all of it) until the icing resembles thick honey. Continue to whisk until thick and fluffy. Then divide icing evenly into 3 small bowls. Using a small spoon or toothpick, add the gel colors to each icing bowl.

Stir color until even, working quickly to prevent drying. Use a spatula to fill each piping bag. To fill, fold over the top to form a cuff, scoop in icing, then unfold and twist to push down, releasing any air bubbles. Twist the top of the bag to seal. When you’re ready to decorate, cut a tiny corner off of the piping bag (about 1/4 inch from the tip; Start very small, do a test, and go from there.) Follow our inspirations, or create your own and win the #bestdressedcookie contest! Let dry for at least an hour.

M E D I U M B O W LW H I S KL A R G E B O W LE L E C T R I C M I X E RS PAT U L AP L A S T I C W R A PB A K I N G S H E E T (2)R O L L I N G P I NM E TA L S PAT U L A W I R E R A C KM E D I U M B O W LTA B L E S P O O NS M A L L B O W L (3)S M A L L S P O O NS C I S S O R S

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 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!

Gingerbread dough is very sticky! Before rolling it out, dust your counter liberally with all of the flour (for surface prep) in your kit.

Not sure how tall 1/4 inch thickness is? A stack of four quarters is about the same height.

B A K I N G A D V I C EUse royal icing immediately or it will harden. As you transfer the icing to a piping bag, cover the bowl with plastic wrap to prevent drying.

Store cookies in an airtight container for up to 2 weeks.

Page 7: DIY BAKING KIT FLOURLESS CHOCOLATE COOKIESRECIPE... · CHOCOLATE COOKIES WITH TOASTED PECAN & CHOCOLATE DRIZZLE FOR COOKIES: PECAN FLOUR CONFECTIONER’S SUGAR COCOA POWDER SALT VANILLA

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

F O R D E C O R AT I O N: 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 S I LV E R P E A R L S R E D S A N D I N G S U G A R

F O R S U R FA C E P R E P:C O N F E C T I O N E R ’S S U G A R

P R O V I D E D : 6-S TA R C O O K I E C U T T E R S E TPA 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 G1 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 : Always a favorite on holiday tables, sugar cookies look especially cheerful with this festive stacked display.

S E R V I N G S : 36 P R E P T I M E : 60 M I N + 30 M I N C H I L L T I M E B A K E T I M E : 10-18 M I NL E V E L : E A S Y

SUGAR COOKIE TREESTACK OF SPARKLING STARS

DIY BAKING KIT

Page 8: DIY BAKING KIT FLOURLESS CHOCOLATE COOKIESRECIPE... · CHOCOLATE COOKIES WITH TOASTED PECAN & CHOCOLATE DRIZZLE FOR COOKIES: PECAN FLOUR CONFECTIONER’S SUGAR COCOA POWDER SALT VANILLA

Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 1 egg and 1 stick of unsalted butter from your refrigerator. Preheat oven to 325°F. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy. Add the egg and half of the vanilla extract (save the rest for step 4). Slowly add in the flour mixture and mix with a spatula until 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 :

Divide dough in half and pat to flatten into 2 disks. Wrap in plastic wrap and freeze until firm, at least 20 minutes. (Or, place in fridge overnight.) Line 2 baking sheets with parchment paper provided. Remove one disk from freezer or fridge, then second when ready. Dust a work surface with confectioner’s sugar provided for surface prep. Using a rolling pin, roll out dough to 1/8 inch thick. With cookie cutters, stamp out 36 stars, 6 of each size. Using a metal spatula or your hands, carefully transfer to prepared baking sheets and chill in the fridge for 10 minutes. Repeat until scraps are used up.

Bake, rotating sheets halfway through, until slightly golden, 10 to 18 minutes. Note: some of the smaller cookies will bake faster than the larger ones. You can remove them from the baking tray, and put it back in for another few minutes if the larger ones are not yet done. Cool completely on wire racks.

In a medium bowl, whisk together the confectioner’s sugar and meringue powder. Add the remaining vanilla extract. Add 3 tablespoons of lukewarm water, 1 tablespoon at a time. The icing will start out thick and lumpy. Slowly add 1 more tablespoon of water (you may not need all of it) until the icing resembles thick honey. Continue to whisk for 2 to 3 minutes until thick and fluffy.

Using a spatula, fill the piping bag with royal icing. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Twist and seal the top of the bag. When you’re ready to pipe, cut a tiny corner off the piping bag. This will be about 1/4 inch from the tip. (Start very small with a test). Decorate cookies! Use royal icing to pipe icing patterns on cookies. Let dry for a few hours before constructing your “tree”.

Construct a cookie “tree” by using two layers of three cookies each. Start by placing three of the largest size on your serving plate, then top with three more of the same size, staggered so that all cookies are visible. Repeat with remaining cookies until you have a cookie stack. You can also use royal icing to glue each piece together for a permanent seal. Add final silver pearl and/or red sanding sugar decorations to the cookie stack. Allow to dry for a few hours. Break off and enjoy!

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

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

B A K I N G H A C K SBack 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!

Not sure how tall 1/8 inch thickness is? It’s about the height of two quarters stacked. Your cookie thickness should be just a tiny bit higher than the quarters.

Share your masterpiece!#redvelvetnyc

Follow us @redvelvetnyc

B A K I N G A D V I C EConfectioner’s sugar is used to “flour” your surface in this recipe! That’s because sugar cookies bake best without added flour, or gluten, when being rolled and shaped.

Use royal icing immediately or it will harden. As you transfer the icing to a piping bag, cover the bowl with plastic wrap to prevent drying.

Cookies will keep for up to 2 weeks; cover with foil or place in an air-tight container.