Howcast

How to Make Lentil Cookies

Howcast — Fri, 22 Oct 2010 14:46:23 +0000

Instructions

Step 1: Make lentil puree Pour the lentils and 2 cups water into a small saucepan and bring to a simmer. Cover and let cook over low heat for 30 to 40 minutes or until tender. Cool and puree in a food processor.
TIP: Wash the lentils thoroughly and pick out any stones and other debris before cooking.
Step 2: Preheat oven Preheat the oven to 375 degrees Fahrenheit. At the same time, combine the flour, baking powder, salt, cinnamon, and allspice in a medium-sized bowl.
Step 3: Cream together the sugar butter Cream together the butter and sugar in a separate bowl using either a stand mixer or by hand with a whisk, but be prepared to work at it.
Step 4: Add the egg, vanilla, and lentils Add the egg and stir to incorporate. Then pour in the vanilla extract and lentil puree. Mix thoroughly with a wooden spoon or rubber spatula.
Step 5: Incorporate flour mixture Incorporate the flour mixture a little at a time until the dough starts coming together.
Step 6: Stir in oats, dried fruit, and coconut Stir in the oats, dried fruit, and coconut until mixed, or skip them altogether for a smoother texture to your cookies.
TIP: Feel free to throw in some nuts of your choice or even white chocolate chips if dried fruit and coconut isn’t enough to satisfy.
Step 7: Bake Spoon out the cookie dough into 1-inch balls and bake for 15 to 17 minutes or until golden brown. Let cool and serve.
FACT: Lentils are a traditional Italian dish served during New Year’s as the coin-shaped legumes symbolize money, prosperity, and good fortune for the coming year.

You Will Need

2/3 c. lentils
2 c. water
2 c. pastry flour
1 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 teaspoon allspice
3/4 c. unsalted butter
1 c. sugar
1 egg
2 tsp. vanilla extract
1 c. oats
1 c. dried fruit
1 c. coconut
Food processor
Stand mixer or whisk
Nuts (optional)
White chocolate chips (optional)

How to Make Gluten-Free Chocolate Chip Cookies

Howcast — Mon, 18 Oct 2010 13:16:06 +0000

Instructions

Step 1: Preheat oven and melt butter Preheat your oven to 375 degrees Fahrenheit. Meanwhile, place the butter in a saucepan and melt it over low heat. Then transfer the butter to the bowl of your stand mixer.
TIP: Save time by melting butter in the microwave. Cut it into pieces and place them in a microwave-safe dish. Loosely cover the dish with plastic wrap and microwave at half power for two minutes.
Step 2: Sift together dry ingredients Sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt, and baking soda in a medium mixing bowl and set it aside.
Step 3: Cream together butter and sugars Add the sugar and brown sugar to the bowl of the stand mixer to combine with the butter. Cream everything together using the paddle attachment on medium speed for one minute.
Step 4: Add the egg, milk, and vanilla Add the egg, egg yolk, milk, and vanilla extract, mixing until everything is well combined.
TIP: Freeze the leftover egg white in an ice cube tray. When it’s frozen, remove the egg white cube and keep it in a freezer bag until you can use it.
Step 5: Stir in flour mixture and chocolate chips Add the flour mixture to the creamed butter mixture in batches, stirring to mix. Continue stirring until the batter is completely combined. Pour in the chocolate chips and stir.
Step 6: Chill dough; shape into balls Transfer the bowl to the refrigerator and chill for an hour, or until the dough is firm. Line a baking sheet with parchment, shape the dough into small, 2-ounce balls, and evenly space six balls on the sheet.
Step 7: Bake for 14 minutes Bake the cookies for 14 minutes. If you bake more than one sheet of cookies at a time, rotate the sheets after seven minutes. Remove the cookies from the oven, and let them cool for two minutes. Then transfer them to a wire rack to cool completely, or until you are ready to enjoy your delicious, healthy treats.
FACT: The National Institutes of Health estimate that about 1 percent of all Americans suffer from celiac disease, an allergic reaction to gluten.

You Will Need

1 stick (1/2 c.) unsalted butter
2 c. brown rice flour
1/4 c. cornstarch
2 tbsp. tapioca flour
1 tsp. xanthan gum
1 tsp. kosher salt
1 tsp. baking soda
1/4 c. sugar
1 1/4 c. light brown sugar
1 egg
1 egg yolk
2 tbsp. whole milk
1 1/2 tsp. vanilla extract
12 oz. semisweet chocolate chips
Equipment:
Stand mixer
Flour sifter
Parchment paper
Wire rack

How to Make Macaroons

Howcast — Tue, 24 Aug 2010 08:46:51 +0000

Instructions

Step 1: Mix almond flour and sugar Mix the ground almonds and confectioner’s sugar together in a mixing bowl.
Step 2: Beat egg whites and salt Beat egg whites and salt in another mixing bowl until the mixture forms soft peaks.
Step 3: Add granulated sugar to egg whites Add the granulated sugar to the egg white mixture gradually and continue to beat. Whip until stiff glossy peaks form.
Step 4: Fold in almond flour mixture Fold the dry almond mixture into the egg white mixture gently with a spatula until blended.
TIP: The meringue mixture will flatten and become more liquid after folding in the almond mixture, so don’t be alarmed if the peaks do not remain stiff.
Step 5: Prepare cookie sheets Prepare the cookie sheets by covering in a silicone baking mat or with parchment paper. Use a dab of water to stick down the edges of the parchment paper.
Step 6: Fill pastry bag Fill a pastry bag with a 3/8-inch plain tip with meringue mixture. You can use a sealable plastic bag with the corner cut off as an inexpensive substitute for a pastry bag.
Step 7: Pipe meringue Pipe 1-inch circles of meringue onto the cookie sheets. Let stand for 20 to 30 minutes to dry out and form a slight crust over the meringue.
TIP: Leave at least 2 inches between each circle and make sure that the tops of each cookie are rounded, not pointed.
Step 8: Preheat oven Preheat your oven to 300 degrees Fahrenheit.
Step 9: Bake cookies Bake the macarons for 22 to 28 minutes they are crisp and the inside cannot be easily pressed down. Remove from oven and lay cookie sheet on a wire rack to cool completely. Then, remove them from the cookie sheets.
Step 10: Spread filling and sandwich together Spread the flat sides of a pair of cookies with 1 teaspoon of jam, ganache, or buttercream filling and sandwich together. Take 1 — or 2! — and give them a taste test.
FACT: Laduree, a Paris bakery, opened its doors in 1862 and has been making its famous macaroons since the turn of the 20th century.

You Will Need

1 c. finely ground almonds
1 1/2 c. confectioners sugar
3 large egg whites
Pinch of salt
1/4 c. granulated sugar
1/2 c. jam
chocolate ganache
or buttercream frosting (any flavor)
Cookie sheet
Silicon baking mat or parchment paper
Pastry bag with 3/8 in. tip or plastic baggie
Wire rack

How to Make Chocolate Chip Cookies

Howcast — Wed, 21 Apr 2010 08:46:32 +0000

Instructions

Step 1: Preheat oven Preheat your oven to 350 degrees and set aside two greased cookie sheets.
TIP: You can line your pans with parchment paper instead of butter, shortening, or spray.
Step 2: Cream butter and sugars Using the electric mixer, cream together the butter and sugars in a large mixing bowl.
Step 3: Gradually add eggs Add the eggs gradually, beating after each addition.
Step 4: Mix in flours Mix in the flour. Add the remaining ingredients, mixing well after each addition.
Step 5: Place cookies on pan Use a tablespoon to scoop the cookies onto the baking sheets, 2 inches apart.
Step 6: Bake cookies Bake the cookies for 15 minutes or until they’re golden brown. Remove them from the oven and cool on the cookie sheets for three minutes before transferring to a cooling rack or plate.
FACT: In the 1930s, Ruth Graves Wakefield accidentally invented the chocolate chip cookie when she added pieces of semi-sweet chocolate to her butter cookie recipe, expecting them to melt into the dough.

You Will Need

1 lb. unsalted butter
softened
1u00be c. granulated sugar
2 c. packed light brown sugar
4 large eggs
6 c. flour
1 tbsp. salt
2 tsp. baking powder
2 tsp. baking soda
1 tbsp. vanilla extract
3 c. semi-sweet chocolate chips
2 cookie sheets
Electric mixer
Cooling rack or plate
Parchment paper (optional)

How to Make Peanut Butter Cookies

Howcast — Thu, 15 Apr 2010 10:31:29 +0000

Instructions

Step 1: Cream ingredients Cream the butter, peanut butter, and both sugars in the bowl of an electric mixer using a paddle attachment. Mix until it’s light and fluffy.
Step 2: Add Add the vanilla extract and egg to the butter mixture. Mix on medium speed until everything’s combined.
Step 3: Sift Sift the flour and baking soda into a mixing bowl, and then add it to the butter mixture. Mix until well blended.
Step 4: Preheat oven Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Step 5: Scoop dough Form 2-tablespoon balls on the parchment-lined baking sheet about 3 inches apart.
Step 6: Use fork Use a fork to press down the dough, making a criss-cross pattern. Sprinkle the crushed peanuts on top of the cookies.
TIP: Dip the fork in warm water to prevent sticking.
Step 7: Bake Bake the cookies for 18 to 20 minutes, or until they’re golden brown. Then transfer to a rack to cool.
FACT: Studies have indicated that people who regularly eat nuts or peanut butter are less likely to develop heart disease or type 2 diabetes than those who rarely eat nuts.

You Will Need

1 stick unsalted butter
u00be c. smooth peanut butter
u00bd c. packed dark brown sugar
u00bd c. granulated sugar
u00bd tsp. pure vanilla extract
1 large egg
1 c. all-purpose flour
u00be tsp. baking soda
Crushed peanuts
An electric mixer with a paddle attachment
A flour sifter
A baking sheet
Parchment paper
And a cooling rack

How to Ice Cookies

Howcast — Wed, 09 Dec 2009 15:31:15 +0000

Instructions

Step 1: Allow the cookies to cool on a wire rack Allow freshly baked cookies to cool to room temperature on a wire rack.
Step 2: Fill pastry bag with icing Insert a number two or number four sized pastry tip into the pastry bag and fill it with icing.
TIP: Squeeze a pastry bag from the end of the bag, not the center, to keep the heat of your hands from melting the icing.
Step 3: Trace the edge of the cookie Carefully trace a circle around the edge of the top of the cookie.
Step 4: Pipe vertical lines in the inside of the cookie top Pipe vertical lines on the top of the cookie within the circle you’ve drawn.
Step 5: Smooth the top with a butter knife or spatula Use a butter knife or small spatula to smooth the top of the cookie.
TIP: Let the first layer of icing dry before adding monograms or another layer of frosting.
Step 6: Add additional decorations Add decorations, such as colored sugar, sprinkles, small candies, or chopped nuts. Wait for the icing to set, and then dig into your cute and tasty treats.
FACT: In 2005, the U.S. Postal Service issued special holiday stamps featuring pictures of assorted cookies shaped like snowmen, elves, angels, and Santa Claus.

You Will Need

Cookies
A wire rack
Icing
A pastry bag
A no. 2 or no. 4 pastry tip
A butter knife
A small spatula
Colored sugar
Sprinkles
Small candies
Chopped nuts

How to Make Oatmeal Raisin Cookies

Howcast — Tue, 12 May 2009 08:47:20 +0000

Instructions

Step 1: Preheat oven Preheat the oven to 350 degrees Fahrenheit. Then, spray the cookie sheets with nonstick cooking spray.
Step 2: Mix butter and sugar In a large bowl, mix the butter and sugar together with a fork or an electric mixer until it’s well mixed and fluffy.
Step 3: Add the egg and vanilla Add the egg and vanilla and mix well with a whisk or electric mixer to combine.
Step 4: Whisk dry ingredients In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Step 5: Finish the batter Add the flour mixture little by little to the butter and sugar, combining thoroughly before adding more flour mixture. Then, stir in the oats, raisins, and nuts, if using. Mix until just combined.
Step 6: Drop onto cookie sheet Drop spoonfuls of the batter 2 inches apart on the prepared cookie sheets, and press them down slightly with the back of the spoon. Bake them until they’re golden, about 10 to 12 minutes, and let them cool on the cookie sheets before eating.
FACT: The word “cookie” derives from the Dutch word koekje and refers to a little cake.

You Will Need

Nonstick cooking spray
One and one half sticks unsalted butter at room temperature
One and one half c. light brown sugar
Two eggs at room temperature
Two tsp. vanilla extract
One and one half c. flour
One half tsp. baking soda
One half tsp. salt
One tsp. ground cinnamon
Two and one half c. rolled oats (not quick-cooking)
Three-quarters c. raisins
Two cookie sheets
Two bowls
A whisk
An electric mixer (optional)
Three-quarters c. chopped walnuts (optional)

How to Make Fortune Cookies

Howcast — Tue, 20 Jan 2009 04:07:26 +0000

Instructions

Step 1: Create messages Cut six pieces of paper into 16 2- by ½-inch strips and write a fortune on each with a nontoxic pen.
Step 2: Preheat oven Preheat the oven to 375 degrees and grease a baking sheet with butter or nonstick cooking spray.
Step 3: Whisk egg whites Whisk egg whites in a medium-size bowl until they’re just foamy.
Step 4: Add remaining ingredients Add the flour, sugar, and almond extract to the egg whites and beat until the mixture is smooth.
Step 5: Drop the batter Drop four separate tablespoons of batter onto the cookie sheet, spaced far apart. You have enough batter for about 16 cookies, but don’t attempt to bake more than four cookies per sheet—they need room to spread.
Step 6: Spread the batter Use a butter knife or the back of a spoon to spread the dropped batter into circles about two inches in diameter.
Step 7: Bake Bake the cookies until the edges just begin to turn brown: about six minutes. The centers should remain pale.
Step 8: Remove the cookies As soon as you take the cookies out of the oven, lift them off the cookie sheet with a spatula and place them on a piece of wax paper.
Step 9: Fill and fold Place a fortune in the center of a cookie, and fold the cookie in half to form a semi-circle. Pick up the cookie and place the straight edge across the rim of the measuring cup. Fold the pointed edges down, one on the inside and one on the outside of the cup. Put the cookie in a muffin tin so it retains its shape as it cools.
TIP: Work as quickly as you can! Once these cookies cool, they will be impossible to bend.
Step 10: Enjoy! Enjoy the looks on your loved ones’ faces when they read fortunes written just for them.
FACT: The largest fortune cookie manufacturer in the world is located in Brooklyn, New York.

You Will Need

Paper
Scissors
A nontoxic pen
A cookie sheet
Butter or nonstick cooking spray
2 large egg whites
1/2 c. all-purpose flour
1/2 c. sugar
1 tsp. almond extract
Wax paper
Measuring cup
Muffin tins

How to Make No-Bake Chocolate Cookies

Howcast — Mon, 15 Dec 2008 06:01:31 +0000

Instructions

Step 1: Melt some chocolate Melt a 12-ounce bag of chocolate chips with two tablespoons of butter on the stove or in a microwave.
TIP: Use any kind of chocolate you like—milk, white, semisweet, or bittersweet. For variety, make some batches with peanut-butter chips or butterscotch chips.
Step 2: Add filling While the melted chocolate is still hot, stir in a two-cup combination of any or all of the following: raisins, chopped nuts, coconut flakes, puffed rice, and crumbled cookies.
TIP: Save the crumbs at the bottom of your cookie jar for when you make these treats.
Step 3: Make clusters Drop tablespoonfuls of the mixture onto waxed paper.
Step 4: Let them set Chill them until they’re firm, about two hours. You’ll get about 20 cookies per batch.
Step 5: Store properly Store in an airtight container.
FACT: Chocolate wasn’t sold in chip form until 1939. Before then, chocolate bars came with a small chopping tool.

You Will Need

A microwave-safe dish
One 12-ounce package of chocolate chips
2.0 tbsp butter
Two-cup combo of raisins
nuts
coconut
puffed rice
& crumbled cookies
Waxed paper
Butterscotch or peanut-butter chips