Cheetos


Ingredients

  • Cheese Curls
  • 4 tablespoons (2 ounces) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon garlic powder
  • 1 cup (4 1/4 ounces) unbleached all-purpose flour
  • 1 1/2 teaspoons yellow cornmeal
  • 4 ounces Monterey Jack cheese, finely shredded (about 1 cup)
  • Cheese Coating
  • 2 tablespoons Cheddar cheese powder
  • 1/2 teaspoon buttermilk powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cornstarch

 

  1. Make the cheese curls: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, salt, and garlic powder at medium-low speed for 1 to 2 minutes. Scrape down the sides of the bowl and add the flour, cornmeal, and shredded cheese. Stir together at low speed until a firm dough forms. Shape into a disc and place on a large sheet of plastic wrap; wrap tightly and refrigerate for 1 hour.

  2. 2

    Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper or Silpat liners.

     

  3. Pinch off small pieces of the chilled dough and gently roll between your palms and fingers to form lumpy logs roughly 2 to 2 1/2 inches long and 1/4 to 1/2 inch across. Place on the prepared baking sheets—you can space them fairly close together because they won’t puff up while baking.

  4. Bake for 12 to 15 minutes, until the pieces are no longer shiny and are just beginning to brown around the edges. Transfer to a wire rack and let cool completely.

  5. Add the coating: Place the cheese powder, buttermilk powder, salt, and cornstarch in a spice grinder or mini food processor and whir for 10 to 15 seconds to blend evenly.

  6. Transfer to a large zip-top bag. Add the cooled Cheetos, seal, and shake gently to coat evenly. Store the coated cheese curls at room temperature in an airtight container for up to a week.

Advertisements

Animal Crackers


2 cups  unbleached, all – purpose flour

1 teaspoon baking powder and vanilla

1/4 teaspoon ground mace and ground allspice

1/8 teaspoon ground ginger

5 tablespoons unsalted butter at room temperature

1/4 cup vegetable shortening

1/2 cup granulated sugar

1 large egg

whisk the flour, baking powder, mace, allspice, and ginger together in a medium bowl; set aside.

in the bowl of a stand mixer fitted with the paddle attatchment, beat the butter, shortening, and sugar together on medium speed for 3 minutes. add the egg and vanilla and stir on low speed. gradually add the flour and spice mixture until fully incorporated into a soft dough.

pat the dough  into a ball and wrap in plastic wrap. chill for at least an hour.

preheat  the oven to 350 F and line 2 baking sheets with parchment paper or silpat liners.

divide the chilled dough into 4 pieces. on a floured surface, gently roll one of the pieces to a 1/4 to 1/2 inch thickness. use floured cookie cutters to stamp out shapes and carefully transfer the cookies to a prepared baking sheet. using a spatula or turner if necessary. save the scraps for re – rolling.

bake for 12-15 minutes, until the cookies are puffy and golden brown at the edges. transfer the cookies to a wire rack to cool completely. repeat with the remaining dough. scraps can be re-rolled once to make additional cookies.

Gold Fish


1 cup shredded cheese

1/2 cup all purpose flour

1/2 cup cake flour

1 tablespoon cheddar cheese powder

1 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon onion powder

1/4 cup whole or reduced fat milk

1 tablespoon vegetable oil

 

MAKE THE DOUGH

 

stir the cheese, flours, cheddar powder, salt, baking powder, and onion powder together in a large bowl until the cheese is evenly distributed and coated. add the milk and vegetable oil and continue  to stir with a spatula, then knead in the bowl with your hands until a cohesive dough forms. it will be crumbly at first, but continue to press and knead he dough until any dry bits are incorperated. transfer the dough to your work surface, cover with the upside down bowl, and let rest for 10 minutes.

 

MAKE THE CRACKERS

 

preheat the oven to 375 f. line 2 baking sheets with parchment paper or silpat liners.divide the dough into 2 pieces, refrigerate one piece while you roll the second piece as thin as humanly possible, no more than 1/8 inch thick.

 

stamp out cracker shapes with your cookie cutter of choice. bake for approximately 15 minutes, until the crackers are crispy and just turning golden at the edges. the timing will vary according to the size and shape of the crackers.

Peanut Butter Brownies


ingredients:

For Brownies:
10 tablespoons (1 1/4 sticks) butter
1 cup sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour

For Frosting:
6 Tablespoons (3/4 stick) softened butter
3/4 cup peanut butter
1 cup powdered sugar
1 teaspoon Maldon or Fleur de Sel.

directions:

Prepare an 8 inch square pan. Butter and line the bottom and sides of the baking pan with parchment paper, leaving an overhang on two opposite sides. Butter parchment.

Preheat your oven to 325 degrees F.

Combine the butter, sugar, cocoa, and salt in a heat-proof bowl and place over a large pot of simmering water. The bottom of the bowl should rest in the pot but not touch the water.

Stir over medium heat. When the butter is just about melted, remove the bowl and let the residual heat continue do the rest. Stir until smooth. At this point the mixture should feel warm, not hot to the touch. If hot, wait until warm to add the eggs.

Add the eggs, one at a time, stirring until each egg is fully incorporated before adding the next. Stir in the vanilla. Add the flour, and stir about 40 times until the flour is completely incorporated and the batter is smooth and shiny.

Spread the batter evenly into the prepared pan and bake 20 to 25 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs. Let cool completely on a wire rack.

To prepare the frosting, cream the butter and the peanut butter until combined. Slowly stir in the powdered sugar until completely incorporated. Spread over cooled brownies and sprinkle with flake salt (Maldon) or Fleur De Sel. Cut into squares.

Chocolate Chip Cookie Dough Ice Cream


ingredients:

Ice Cream:
1 cup whole milk
2 cups heavy cream
1 vanilla bean, split and seeded
A pinch of salt
3/4 cup brown sugar
4 large egg yolks

Cookie Dough (this makes twice as much as you need, but I don’t think you’ll have any problem using up the leftovers!):
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips

directions:

Warm the milk, sugar, 1 cup of the cream, vanilla bean and seeds, and salt in a medium saucepan. Mixture should be warm and steaming but not boiling. Cover, remove from the heat, and let steep at room temperature for 30 minutes.

Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside. Return milk mixture to burner, and heat until just barely steaming.

In a separate medium bowl, whisk together the egg yolks. Slowly spoon 1/3 of the warm milk mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan and whisk to incorporate with the rest of the milk mixture.

Stir over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 10 minutes. Pour the custard through the strainer, pressing out and solids, and stir it into the cream. Return strained vanilla bean to custard. Stir until cool.

Cover and chill the mixture thoroughly in the refrigerator (at least 3-4 hours, overnight is better).

To prepare cookie dough. Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Cover and chill until ready to use.

Freeze thoroughly chilled custard (remove vanilla bean prior to freezing) in your ice cream maker according to the manufacturer’s instructions until it is the consistency of soft serve. Stir in bite-sized chunks of cookie dough before transferring to a freezer-safe container. Freeze until firm.

Oreos


Ingredients
For the chocolate wafers:
1¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 to 1½ cups sugar
½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
1 large egg

For the filling:
¼ cup (½ stick) room-temperature, unsalted butter
¼ cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Directions
Set two racks in the middle of the oven. Preheat to 375 degrees.

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. (No pastry bag? Just spoon it on). Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Almond Sugar Cookies


ingredients:

3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 cup sugar
1 cup (2 sticks) salted butter, cold
1 egg
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract

1 batch royal icing

directions:

Preheat oven to 350 degrees F.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

On a floured surface, roll out dough to 1/4″ thick sheet, and cut into desired shapes. Place shapes on parchment or silpat lined baking sheets. Place entire baking sheet in the freezer for 5 minutes (this step is important in helping the cookies keep their shapes nice and clean). Remove and bake in preheated oven for 10-12 minutes or until edges are just barely starting to turn golden. Allow to cool for a few minutes on the baking sheet, then transfer to a cooling rack and cool completely prior to decorating.

Nutella Chip Cookies


ingredients:

½ cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup Nutella or other hazelnut chocolate spread
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup mini chocolate chips

directions:

Preheat oven to 350 degrees F.

Cream butter with an electric mixer about 1 minute until smooth. Add in both sugars. Beat on high speed about 3 minutes until light and fluffy, scraping down the sides of the bowl as needed.

With the mixer on low, add the egg and vanilla. Then add Nutella and mix until well combined.

In a small bowl whisk together the flour, baking soda, and salt. Slowly add dry ingredients to wet ingredients, and mix on low speed until incorporated. Increase the speed to medium and mix just until the dough is smooth. Fold in chocolate chips.

Using a small ice cream scoop (or a teaspoon), form the dough into balls and place on parchment-lined baking sheet. Bake 6-7 minutes or until set. Let cookies cool about 5 minutes and transfer to a rack to cool completely.

Almond Cookie Dough Macarons


ingredients:

For  Macarons:

  • 85 grams almond flour or finely ground almonds
  • 150 grams powdered sugar
  • 90 grams egg whites (from about 3 large eggs), room temperature
  • 55 grams superfine or granulated sugar

For Cookie Dough Filling:

  • 1/4 cup unsalted butter, room temperature
  • 2 tablespoons granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3/8 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 to 2 tablespoon heavy cream (or as needed)
  • 1.5 ounces dark chocolate, coarsely grated using a vegetable peeler (about 1/4 cup grated)

directions:

  1. In a food processor, combine almond flour and powdered sugar; pulse for 20 to 30 seconds until evenly distributed. Sift at least once through a fine mesh sieve, discarding any larger particles.
  2. Place egg whites in a clean metal mixing bowl or the bowl of a stand mixer. Mix on medium speed until frothy, then slowly add superfine sugar, a little bit at a time with the mixer on medium speed, scraping down the side of the bowl periodically. When all the sugar has been added, increase speed to medium high and whip until meringue is firm and glossy and forms medium-stiff peaks.
  3. Pour half of the almond flour mixture into the meringue and stir, folding and scraping a few times until no dry flour remains. Add the remaining flour and mix, folding and spreading the batter against the sides of the bowl about 15 to 20 times or just until the meringue and flour are incorporated and the batter falls off the spatula in thick ribbons. Do not overmix.
  4. Transfer the batter to a large piping bag fitted with a 1/2-inch round tip, twisting the end of the bag to prevent the batter from leaking. Pipe small circles onto a parchment or silicone-mat-lined baking sheet, leaving about 1-inch of space between them.
  5. Rap the baking sheet firmly on the counter, then smack the bottom of the baking sheet multiple times with your hand to remove any remaining air bubbles. If any pointy ‘tips’ still remain, you can gently press them down with a lightly moistened fingertip. Sprinkle with cocoa nibs (if using), and set aside to dry.
  6. Preheat oven to 375 degrees F. When macarons are dry (you should be able to just barely touch the surface of the cookies with a dry finger without them sticking), stack the baking sheet on top of another empty baking sheet (this will help them bake more evenly). Reduce the oven temperature to 350 degrees F and bake for 15 to 18 minutes, keeping an eye on them to make sure they do not brown. Remove from oven and let cool completely on a wire rack, then gently remove from baking sheets.
  7. To prepare filling, beat butter, sugar, and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Mix in flour, salt, vanilla, and almond extract on low speed until incorporated. Add cream and beat until fluffy, about 2 minutes, adding more cream if necessary to acheive desired consistency. Stir in grated chocolate. Transfer mixture to a piping bag fitted with a 1/2-inch round tip. Gently pipe about a teaspoon of filling onto underside of half of the cooled cookies, then top with remaining cookies.
  8. Cookies will keep, refrigerated in an airtight container, for up to three days.