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Recipes & Prep Lists - PRIVATE

Camp Ideas 2021


Chocolate Chip Cookies

Please make sure to measure out all your ingredients before the class begins

For this class, you will need the following equipment:

  • Kitchen scale or measuring cups
  • teaspoons 
  • Small ice cream scoop or utensil spoon 
  • A medium size bowl 
  • Small size bowl
  • Kitchen aid or  hand held blender (optional, you can mix this recipe by hand)
  • Wooden spoon or rubber spatula
  • Baking tray
  • Parchment paper or not silicone mat (optional)

Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:

Chocolate Chip Cookies 

  • ¾ cup or 170g butter 
  • ¾ cup or 150g brown sugar 
  • ½ cup + 3 Tablespoons or 110g sugar 
  • 1 Tablespoon Vanilla 
  • 2 eggs 
  • 1 tsp salt 
  • 1 cup + 3 Tablespoons or 150g flour 
  • 1 tsp baking soda 
  • 1 + ½ cup or 210 g chocolate chips 

Classic Chocolate Chip Cookies - Recipe

Yield: 16 - 20 pieces

Ingredients:

  • ¾ cup or 170g butter 
  • ¾ cup or 150g brown sugar 
  • ½ cup + 3 Tablespoons or 110g sugar 
  • 1 Tablespoon Vanilla 
  • 2 eggs 
  • 1 tsp salt 
  • 1 cup + 3 Tablespoons or 150g flour 
  • 1 tsp baking soda 
  • 1 + ½ cup or 210 g chocolate chips 

Method:

  • Preheat your oven to 350F 
  • Cream the butter and sugars together
  • Add egg and vanilla and mix until combined. 
  • In a separate bowl mix together flour, salt, and baking soda. Add these dry ingredients to the butter mixture in 2 rounds. 
  • Add in chocolate chips and mix until combined.
  • Scoop about 2 tablespoon size of a ball and place on cookie sheet, leaving 1.5 inches in between each cookie
  • Bake for 8-12 mins at 350F
  • Let cool on tray before Enjoying 

Pie Sandwich Cookies

Please make sure to measure out all your ingredients before the class begins

For this class, you will need the following equipment:

  • Kitchen scale or measuring cups
  • teaspoons 
  • Rolling pin 
  • Round or square cookie cutters 
  • A medium size bowl 
  • Small size bowl
  • Wooden spoon or rubber spatula
  • Baking tray(s)
  • Parchment paper or not silicone mat (optional)
  • Small pot (for ganache)
  • Pastry brush 
  • Butter knife or small offset spatula  

Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:

Pie Cookies

Ingredients:

  • 1 ¼ cup or 150g  Flour
  • ½  tsp granulated sugar
  • ½  tsp kosher salt
  • ½  cup or 113g cold unsalted butter
  • ¼ cup or 50ml ice cold water 
  • 1 Egg + 2 tablespoons water for egg wash 

Dark Chocolate Ganache

Ingredients:

  • ½  cup or 100ml heavy cream
  • ½ cup or 70g dark chocolate

Pie Sandwich Cookies - Recipe 

Yields 15 sandwiches

 Ingredients:

  • 1 ¼ cup or 150g  Flour
  • ½  tsp granulated sugar
  • ½  tsp kosher salt
  • ½  cup or 113g cold unsalted butter
  • ¼ cup or 50ml ice cold water
  •  1 Egg + 2 tablespoons water for egg wash

Method:

  1. In a medium sized bowl, combine the flour, sugar, salt, butter.
  2. Rub the butter into flour until reduced to pea sized crumbs, you can also use a cheese grater to do this.
  3. Sprinkle cold water over the flour mixture and mix together by hand until it just comes together and the dough looks marbled. 
  4. Preheat the oven to 450F.
  5. Transfer dough to a table top and  shape into a thin disc. Cover tightly with plastic wrap and allow to rest in the freezer for at least 15 minutes before rolling.
  6. To roll out the dough lightly flour your work surface and place the unwrapped pie dough in the centre.
  7. Roll out dough to about 0.5cm thick. Once at the desired thickness, use a 2'' round cutter to cut out rounds and place them on a parchment lined baking sheet.
  8. Brush pie dough with egg wash and transfer to the oven to bake for 10- 15minutes.
  9. Pie cookies will be golden brown when ready. Once out of the oven, let them cool while you prepare your fillings.

Dark Chocolate Ganache

 Ingredients:

  • ½  cup or 100ml heavy cream
  • ½ cup or 70g dark chocolate

 Method:

  1. Chop chocolate and place in a heatproof bowl.
  2. Scald cream over stove top on medium high heat (do not boil). Pour over chocolate and let stand 2 min, stir to incorporate.
  3. Allow to cool in fridge before filling pie cookies

How to assemble cookies:

  1. Place half of the baked pie crust cookies bottom side up, on the baking sheet. Use a knife to spread a teaspoon of filling onto each round.Top each with another cookie and gently press together to sandwich the cookie.
  2. Pie sandwich cookies are best eaten the day they are assembled. Store any leftovers in the fridge in an airtight container.

 

Coloured Oreo Cheesecake Cookies & Sprinkle Cookies

Please make sure to measure out all your ingredients before the class begins

For this class, you will need the following equipment:

  • A kitchen scale or measuring cups
  • A few teaspoons 
  • Small ice cream scoop or utensil spoon 
  • A medium size bowl 
  • Small size bowl
  • Kitchen aid or  hand held blender (optional, you can mix this recipe by hand)
  • Wooden spoon or rubber spatula
  • Baking trays
  • Parchment paper or not silicone mat (optional)

Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:

Coloured Oreo Cheesecake Cookies

  • ½ cup or 4 ounces cream cheese, softened
  • 8 tablespoons salted butter, at room temperature
  • ¾ cup or 150g granulated sugar
  • 1 cup + 2 tablespoons or 130g all-purpose flour
  • 10 Oreo cookies, broken into pieces
  • your choice of food colouring

Sprinkle Cookie

  • ½ cup or 113g butter (softened at room temp)
  • ½ cup or 100g  granulated sugar
  • 1 cup+ 1 tablespoon or 135g all purpose flour
  • ½ teaspoon or 2g baking soda
  • ½ teaspoon or 2g baking powder
  • ½ cup or 60g of any type of sprinkle
  • Add 2 tablespoons of cocoa powder if you want a chocolate base  

Coloured Oreo Cheesecake Cookies- Recipe 

Yields 24 cookies

Ingredients:

  • ½ cup or 4 ounces cream cheese, softened
  • 8 tablespoons salted butter, at room temperature
  • ¾ cup or 150g granulated sugar
  • 1 cup + 2 tablespoons or 130g all-purpose flour
  • 10 Oreo cookies, broken into pieces
  • your choice of food colouring

Method:

  1. Preheat the oven to 350*F degrees.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until light and fluffy, scraping down the sides as needed.
  3. Add the sugar and mix until combined. Add a few drops of food colouring and continue to mix.
  4. Add the flour in 2 portions,  mixing on low speed, just until incorporated. Fold in Oreos by hand until evenly distributed.
  5. Line a large baking sheet with parchment paper.
  6. Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press down on each cookie.
  7. If possible cool the cookies on the cookie tray in the fridge or freezer 10 minutes before placing them in  the oven.
  8. Place the pan in the oven to bake for 10-11 minutes, or until golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
  9. Cool on the baking sheet for 10 full minutes before transferring to a cooling rack or plate to cool completely. Enjoy!

 

Sprinkle Cookies

Yields: 10-12 pieces

Ingredients:

  • ½ cup or 113g butter (softened at room temp)
  • ½ cup or 100g  granulated sugar
  • 1 cup+ 1 tablespoon or 135g all purpose flour
  • ½ teaspoon or 2g baking soda
  • ½ teaspoon or 2g baking powder
  • ½ cup or 60g of any type of sprinkle
  • Add 2 tablespoons of cocoa powder if you want a chocolate base  

Method:

  1. Preheat the oven to 350 degrees. Line two baking trays with parchment.
  2. In a large bowl, cream together the butter and sugar until light and fluffy with a stand mixer.
  3. Add the egg and vanilla; mix well for about 1 minute.
  4. In a separate small bowl, use a whisk to combine the dry ingredients; flour, baking soda, baking powder (cocoa powder if you are using it.)
  5. Add the dry ingredients to the butter/sugar mixture slowly. Stop mixing as soon as the flour is combined.
  6. Place the sprinkles in a bowl
  7. scoop the dough out and tightly press into a ball, ensuring the dough has no breaks and is smooth all around.
  8. Roll the ball into the sprinkles and be sure all the dough is coated. Place on a baking sheet with enough room so the cookies can spread.
  9. Bake for about 10-12 minutes or until the cookies have large cracks, puff up and slightly golden brown on the edges.
  10. Allow the cookies to fully cool on the tray.