Tips and Recipes for The Smart Cookie set by Shape+Store

Transcription

1 Tips and Recipes for The Smart Cookie set by Shape+Store 1

2 Tips for using The Smart Cookie l. Don t overfill. If the container is over filled it will be harder to close and won't remain sealed when frozen. 2. Press thoroughly. Before freezing, make sure to press down on the middle of the lid to push out all of the air. Removing the air will minimize freezer burn. Next, press down and across the entire tray to seal around the perimeter. This will ensure that the cutters will go all the way through. 3. Do not bake in The Smart Cookie The Smart Cookie is a freezer container and should not be placed in the oven, microwave or grill. It is dishwasher safe. 2

3 Recipes for The Smart Cookie Scrumptious Oatmeal Cookies Makes: 20 cookies Prep Time: 10 min Baking Time: 8-12 min Ingredients 1/2 cup butter, softened 1/2 cup brown sugar 1/4 cup white sugar 1 egg 3

4 1 1/4 cups rolled oats 1/2 cup whole wheat or all purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup dark chocolate chips 1/4 cup toffee pieces Directions 1. Preheat oven to 375 F. 2. In a large bowl, cream together the butter, brown sugar, white sugar and egg until smooth. Combine the flour, baking soda and salt; stir into the sugar mixture. Stir in the oats, chocolate chips and toffee pieces. Drop by rounded tablespoons onto greased or parchment paper lined cookie sheets. 3. Bake for 8 to 10 minutes until the cookie edges turn a light golden brown. Allow cookies to cool for 5 minutes before transferring to a cooling rack. 4. Spread remaining cookie dough into The Smart Cookie and store in the freezer for future use. Smart Cookie Baking Tips To keep your brown sugar moist and ready to use at all times, place a slice of apple or half a slice of bread into the sugar container. If your brown sugar happens to be hard as a brick, it`s not too late, you can salvage it by placing it in the microwave for a 4

5 few seconds. Once softened you can then add the apple or bread to maintain the moisture for future use. 5

6 Irresistible Peanut Butter Cookies Makes: 24 cookies Prep time: 15 min Baking time: 8-10 min Ingredients 1/2 cup unsalted butter 3/4 cup crunchy peanut butter 1/2 cup white sugar 1/2 cup packed brown sugar (more for sprinkling on each cookie before baking) 1 egg 1/2 tsp vanilla 1-1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 teaspoons baking soda Directions 1. Preheat oven to 375 F. 2. Cream together butter, peanut butter, sugars and vanilla. Beat in eggs. 3. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. 4. Put batter in refrigerator for at least 1 hour. 6

7 5. After refrigeration is complete, use a small ice cream scooper or teaspoons to form 1 inch balls of dough to place on baking sheet. Flatten each ball with a fork, making a criss-cross pattern. Sprinkle each cookie with brown sugar. 6. Bake for 8-10 minutes or until cookies begin to brown. Do not over-bake! 7. Spread remaining cookie dough into The Smart Cookie and store in the freezer for future use. Smart Cookie Baking Tips To quickly bring refrigerated butter to room temperature, slice into even sections (about half an inch wide) and leave on the counter. Butter will be ready when it is soft to the touch. 7

8 No Bake Mini Cheesecakes Makes: 24 mini cheesecakes (makes enough to fill 2 Smart Cookies) Prep Time: 15 min Baking Time: 0 min 24 graham crackers 8 ounces cream cheese 1/3 cup white sugar 2 tablespoons lemon juice 1/2 cup heavy whipping cream, whipped 1 tsp vanilla 1/4 cup cherry pie filling, pureed 8

9 Directions 1. In a bowl, beat cream cheese, white sugar, lemon juice and vanilla. 2. Whip the cream in a separate bowl, and mix into cream cheese mixture only until fully incorporated. 3. Divide the mixture in two and spread evenly in the bottom trays of two Smart Cookies, making sure not to fill the tray past the top. 4. Divide the pureed cherry pie filling into 2 equal portions and drip each portion across the filled cheesecake trays. Use a butter knife to swirl the cherry filling by moving the knife in large S patterns across the tray. 5. Place the lid onto the tray and seal on all sides. 6. Store in the freezer for at least 4 hours. 7. Thirty minutes before serving, carefully transfer desired number of cheesecake pieces from The Smart Cookie and place frozen portions onto graham crackers. Make sure to defrost for at least 30 minutes before serving. 8. Garnish with sliced strawberries and leftover whipped cream. 9

10 Brownie Cookies (Gluten Free) Makes: 20 cookies Prep time: 15 min Baking time: 8-10 min Ingredients 6 oz dark bittersweet chocolate pieces 3 large egg whites 1 cup sugar 1/2 tsp pure vanilla extract 1/3 cup unsweetened cocoa 4-1/2 tsp arrowroot powder 1/2 cup white chocolate or milk chocolate chips 10

11 Directions 1. Preheat oven to 375 F. 2. Place chocolate in a microwaveable bowl and heat on medium power for 30 second intervals until chocolate melts completely (make sure to stir in-between each 30 second interval). Once completely melted set bowl aside. 3. Using an electric mixer on high speed, beat egg whites until they form soft peaks. Gradually beat in 1 cup sugar and continue beating until mixture appears creamy. Add vanilla. 4. In a separate small bowl, use a whisk to combine the cocoa and arrowroot powder. Add the dry ingredients and beat on low speed just until the dry ingredients are fully incorporated with the egg mixture. 5. Stir in warm chocolate, once mixture thickens add the chocolate chips, continue to stir until incorporated. 6. Place rounded tablespoons of dough onto greased or parchment paper lined baking sheets. Bake for 8-10 minutes. 7. Spread remaining cookie dough into The Smart Cookie and store in the freezer for future use. Smart Cookie Baking Tips To avoid tough cookies, do not over beat the cookie dough. Mix the dough only until the dry ingredients are incorporated into the wet ingredients. 11

12 Mini Crab Cakes Yield: 18 cakes Prep time: 15 minutes Ingredients 1 egg yolk 2 tbsp mayonnaise 1 tsp grainy Dijon mustard 1 tsp Old Bay seasoning 1 tsp lemon juice ½ tsp Worcestershire sauce ¼ tsp salt 240g lump crab meat ½ cup breadcrumbs 1 tbsp chopped fresh flat leaf parsley 12

13 For frying: 1 tbsp olive oil 1 tbsp butter Directions 1. Drain the crab meat and pick through it for shells if necessary. Place in medium sized bowl and set aside. 2. In a small bowl, whisk together the first 7 ingredients. Pour over the crab meat and mix with a spoon. 3. Once well mixed, add the breadcrumbs and parsley and mix again until all the breadcrumbs are incorporated. 4. Spoon mixture into the bottom tray of the Smart Cookie (there will be enough mix to fill 1 and a half trays). 5. If using the same day, chill in the fridge for 30 minutes before cooking (chilling will help bind the ingredients together so they are less likely to fall apart while frying). If you are saving for another day, store in the freezer. 6. When ready to cook, heat the butter and oil over medium heat in a medium sized, non-stick frying pan. Using a fork to remove each cake from the Smart Cookie tray, place in pan and cook until golden brown (approximately 3 minutes per side). 7. Serve with a wedge of lemon and sauce of your choice (try seafood or tartar sauce). 13

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15 These poppers are so tasty crispy on the outside and bursting with flavor on the inside! Try serving them at your next gathering. Bacon Jalapeno Poppers Ingredients 1/2 cup cream cheese 2 tbsp sun dried tomatoes 3 small Jalapeno peppers, seeds removed and cut into 4 pieces each 3/4 pounds bacon 15

16 Directions 1. Cut the bacon strips in half so that you have shorter pieces to work with. 2. Mix the cream cheese with the sundried tomato until well combined. 3. Place two pieces of bacon on top of one another in an X-design. 4. Fill a piece of Jalapeno with the cream cheese mixture and place in the middle of the bacon X. 5. Fold all four bacon ends into the middle on top of the Jalapeno (it should look like a little package). 6. Repeat with the remaining ingredients. 7. Now you can either freeze the poppers until ready to use, or place on a baking sheet and bake in a 425F oven for minutes (until the bacon on the outside is brown and crispy). Find more great recipes and ideas on 16