e at drink
& be merry
Thank you for a sweet 2016. These cards include some of our favorite recipes with graphics inspired by our clients around the world. Test your geographic know-how, or use the key below to discover where each scene comes from. We hope that you'll find some well-deserved downtime to try these out. Happy Holidays & Happy Baking! The NovitĂ Team
1. b l a c k f o r e s t 2. b r o o k l y n 3. b r u s s e l s 4. b o l o g n a 5. c h i c a g o 6. g r e e n s b o r o 7. m i l a n 8. m o n t r e a l 9. n e w y o r k 10. t o k y o 11. v e n i c e 12. wa r s aw
k at i e ' s s o f t & c h e w y g i n g e r m o l a s s e s c o o k i e s
450 g gluten-free flour blend 2 1/2 tsp baking soda 1 tsp kosher salt 1 1/2 tsp cinnamon 1 tsp powdered ginger 1/2 tsp nutmeg 1 tsp ground chia or psyllium husk (optional)
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300 g room temperature butter 150 g sugar 170 g molasses 2 tbsp fresh ginger 2 eggs 100 g crystallized ginger, cut into small pieces 1/2 cup raw sugar
1. Combine the dry ingredients. In a large bowl, combine the flours, baking soda, salt, cinnamon, ginger, and nutmeg. (If you are using chia or psyllium, throw it in here too.) Whisk all the ingredients together until they are one color. Set aside. 2. Cream the butter and sugar. In the bowl of a stand mixer, blend the butter and sugar together until they are fluffy and creamy. With the mixer running, add the molasses, then the fresh ginger. Add one egg at a time, mixing between each egg, until both are fully incorporated into the batter. 3. Finish the batter. Add the dry ingredients slowly, about ¼ of the volume at a time. When the flour has completely disappeared into the batter, fold the crystallized ginger into the batter with a rubber spatula. 4. Refrigerate the dough overnight. 5. Preheat the oven to 350° F. Line a baking sheet with parchment paper. Scoop some dough—about 45 grams worth—out of the bowl and roll it into a smooth ball. Roll the ball of dough in the raw sugar to coat. Put the ball of dough onto the baking sheet. Gently, press the ball down with the palm of your hand until it’s a small chubby disk. Keeping the balls of dough at least 2 inches apart, continue with the dough until the baking sheet is filled. 6. Bake the cookies until the edges are crisp and the middle of the cookies are lightly firm without being crisp, about 12 to 14 minutes. 7. Remove the tray from the oven and let the cookies rest on the tray for 10 minutes, then transfer them to a cooling rack. Refrain from eating them until they are cool to the touch.
l u c y ' s w h i t e c h o c o l at e c a n d y c a n e c o o k i e s
1/2 cup unsalted butter, room temperature 1/4 cup granulated sugar 3/4 cup + 2 tbsp dark brown sugar 1 egg, room temperature 1 tsp vanilla extract
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1 3/4 cup flour 3/4 tsp baking soda 1/2 tsp salt 1/2 tsp salt 2 tbsp crushed candy canes
1. Cream the butter and sugars until light in color. Add the egg and vanilla and mix well to combine. 2. In a separate bowl, sift the flour, baking soda, and salt to combine. 3. Slowly add the flour mixture to the butter mixture until just incorporated, when there are still a few floury streaks. Mix in the white chocolate and candy cane pieces. 4. Refrigerate the dough for a few hours or the length of your favorite holiday movie (or even overnight if you can). You will be tempted to eat all of the cookie dough. Distract yourself with some eggnog instead. 5. Preheat oven to 350° F. Bake for 10 - 15 minutes until they are just golden. Enjoy!
becca's peanut but ter hershey kiss cookies
48 Hershey’s Kisses Brand Milk Chocolates 1/2 cup shortening 3/4 cup Reese’s Creamy Peanut Butter 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 egg
2 tbsp milk 1 tsp vanilla extract 1 1/2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/3 cup additional granulated sugar for rolling (optional)
1. Preheat oven to 375° F. Remove wrappers from chocolates. 2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 3. Shape dough into 1-inch balls. Roll in granulated sugar, if desired; place on ungreased cookie sheet. 4. Bake 8 - 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
***Few important notes: flour, baking soda, salt—mix them together in a large bowl first. Add to the mix a little bit at a time. If you put the whole thing in at once, it will not come out right. Also, when the cookies come out of the oven, wait two minutes. I usually put a timer on for two minutes for the cookies to cool, then I put the Hershey Kisses on top. Then, I wait an additional ten minutes for the cookies to cool and put them in the fridge. I know that sounds weird, but I want the Hershey Kisses to harden because they melt easily when the cookies are hot. I wait an hour to take them out of the fridge.
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melissa's classic snickerdoodle
1 ½ cups sugar ½ cup butter or margarine, softened ½ cup shortening 2 eggs 2 ¾ cups all-purpose/unbleached flour
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2 tsp cream of tartar 1 tsp baking soda ¼ tsp salt ¼ cup sugar 2 tsp ground cinnamon
1. Preheat oven to 400° F. 2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. 3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. 4. Bake 8 - 10 minutes or until set. Remove from cookie sheet to wire rack.
a l e x a n d r a ' s n u t f r e e c h o c o l at e c h i p c o o k i e s
2 1/4 cups all-purpose flour 1/2 tsp baking soda 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup granulated sugar 1 cup packed light-brown sugar
1 tsp salt 2 tsp pure vanilla extract 2 large eggs 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
1. Preheat oven to 350° F. 2. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips. 3. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. 4. Bake until cookies are golden around the edges, but still soft in the center, 8 - 10 minutes. Remove from oven, and let cool on baking sheet 1 - 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature, up to 1 week.
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s a m ' s c r o c k p o t w h i t e c h o c o l at e c h i p peanut butter cookie bars
2/3 cups oats, blended into a fine powder 1/3 cup whole oats 1 cup flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt
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1/2 tsp cinnamon 1/2 stick butter, room temperature 1/2 cup peanut butter 1 cup light brown sugar 1 egg 1/2 tsp vanilla 1 cup white chocolate chips
1. In a medium bowl, whisk together the dry ingredients—the ground oats through the cinnamon. Set aside. 2. In a large bowl, beat together the butter, peanut butter, and brown sugar until light and fluffy. Add in the egg and vanilla, and beat again until just combined. 3. Add the dry ingredients to the wet ingredients and mix well. Mix in your chocolate chips. 4. Line your Crock Pot with parchment paper & then lightly coat the paper with cooking spray. 5. Spread your cookie dough evenly onto the parchment paper lined Crock Pot. 6. Bake on low for 3 hours, leaving the lid slightly ajar for the last 30 minutes. 7. When done, the edges of the cookie will be golden brown and the center almost set, but not quite. 7. Remove the cookie from the Crock Pot using the edges of the parchment as “handles”. Let it cool on the parchment paper for 30 minutes on a wire rack. 8. Once cooled, invert onto a cutting board and peel away the parchment paper. Cut into squares.
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k at ' s s h o r t b r e a d s w i r l s
2 cups unbleached all purpose flour 1 tsp salt 2 sticks unsalted butter, room temperature 1 vanilla bean, split lengthwise, seeds scraped
3/4 cup confectioner’s sugar 1 egg yolk + Gel food color or 1 cup chocolate chips and 2 tsp shortening (optional)
1. Preheat oven to 350° F. 2. Whisk together flour and salt, In a large bowl, beat butter with vanilla seeds and confectioner’s sugar on medium-high speed until pale and fluffy, about 2 minutes. Add yolk and beat until incorporated, 1 minute more. Gradually add flour mixture and beat on low until just combined. Tint with food color as desired. Each batch of dough can be divided in half for two colors. For red/pink and green/light green variations, tint the dough to a light shade before dividing, then separate in half and add more dye to one half for a deeper color. 3. Transfer dough to a pastry bag fitted with a 1/2-inch star tip. Pipe into S-shapes, each 3-inch tall and 1-inch wide, spaced 2 inches apart on ungreased baking sheet. Freeze until firm, about 20 minutes. 4. Bake until edges are light golden, 16-18 minutes. Transfer cookies on sheet to wire racks; let cool completely. In a small microwavable bowl, microwave chocolate chips and shortening uncovered on high for 1 - 1 1/2 minutes, or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.
c h r i sto p h e r ' s b u t t e r ac o r n c o o k i e s
1 cup butter 2/3 cup sugar 3 egg yolks 1 tsp almond extract 2 1/2 cups flour
Green food coloring + Four 8oz bars of good semi-sweet chocolate, like Ghirardelli Sprinkles (jimmies)
1. Cream butter and sugar. Add in egg yolks and almond extract. 2. Add flour, mixing until all are blended. 3. Add green food coloring as desired and mix well. 4. Mold with hands into acorn shape (oval) and place on parchment-lined baking sheets. 5. Bake at 375° F until lightly browned at edges (approximately 10 minutes). 6. Melt chocolate in a saucepan. 7. When cookies are cooled, dip wide end into melted chocolate, then dip in sprinkles. Place on wax paper until chocolate has hardened.
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k at h e r i n e ' s d o u b l e c h o c o l at e c h i p c o o k i e s
4 tbsp unsalted butter, softened 1/4 cup + 2 tbsp packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3 tbsp unsweetened cocoa powder 1/2 cup all-purpose flour
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1/4 tsp instant espresso powder 1/4 tsp baking soda 1/4 tsp salt 1/4 cup (heaping) chocolate chunks + a pinch of large-grained salt for sprinkling (optional)
1. In a medium bowl, beat the butter with an electric mixer until fluffy, about 1 minute. 2. Next, add the brown sugar and beat another minute. 3. Add the egg and vanilla extract and beat until well combined. 4. In a separate bowl, whisk together the cocoa powder, flour, espresso powder, baking soda and salt until no lumps remain. 5. Add the dry ingredients to the wet ingredients in two increments, mixing between each addition. 6. Finally, stir in the chocolate chunks. 7. Cover the dough and chill it for at least 1 hour. The dough can be made in advance or even frozen. 8. When ready to bake, preheat the oven to 350° F, and spray a cookie sheet with cooking spray (or, line it with parchment paper). 9. Scoop out 9-10 dough balls and roll them in your hands to form a ball before placing them on the sheet. 10. Bake for 8-10 minutes. Check the cookies at 8 minutes—if they smell fragrant and the edges are set, remove them from the oven. Sprinkle with the salt, if using. 11. Let the cookies cool for 5 minutes on the baking sheet before serving.
b a r b a r a ' s pa s ta d i m a n d o r l e
1/2 cup of almonds 1/2 cup of sugar 1 large egg white or 2 small ones 1 tbsp of Arabic Gum Orange zest
+ For garnish: Pine nuts Belgian sugar pearls Candied cherries
1. Preheat oven to 350° F. 2. On a baking sheet, toast almonds until lightly golden and fragrant, about 6 minutes. 3. Remove from sheet; let cool completely, then peel them. 4. Place almonds and sugar in a food processor until finely ground, but not too long to avoid oil coming out from almonds. 5. Add egg white (1 or 2 at convenience) and orange zest. Beat until smooth. 6. Place the dough into a sac a poche, using a star tip. 7. Free your creativity to make a nice round shape. 8. Garnish with pine nuts, or Belgian sugar pearls or a single candied cherry. 9. Let the cookies dry for 12 hours, then bake at 325° F for 6 - 10 minutes or until they get gold. Do not overcook to prevent the inner cookie not to be soft. 10. Boil the Arabic Gum and 2 tablespoons of water. 11. Dip cookies into the fluid and let them drain on a wire rack.
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chris' anise biscuits
1 stick of salted butter, plus 3 tbsp more at room temperature 4 cups of sifted flour 4 tsp of baking powder 4 tsp of anise flavoring
3 eggs 1 cup of sugar + pinch of salt
1. Preheat the oven to 400° F. 2. Mix butter, flavoring, eggs and sugar (best to do this by hand so that you do not overwork batter). 3. Sift together flour, salt and baking powder. 4. Add dry ingredients to the butter mixture, gently blending in by hand. 5. Once the dough is blended, break the dough into 9 - 10 balls. 6. Form little loaves that are oval in shape. 7. Grease large cookie sheet. 8. Mix some egg and milk and brush on each loaf to create a little glaze. 9. Bake the loaves for about 15 minutes until they are golden. 10. Take the tray out and cut each loaf, on the diagonal, and lay the biscuits on their side on the tray and return to the oven. Bake another 10 minutes or so— check to see if the biscuits are browning on the side facing the tray. Take out the tray again and turn all of the biscuits over again so that top sides face the tray and return them to the oven. Bake another 10 minutes—again keeping an eye to see how they are browning.
danielle's inside out s’mores bars
1 box Betty Crocker family-size fudge brownie mix (for 9x13 pan)
7 sheets honey graham crackers 2 cups mini marshmallows
Eggs, oil and water called for on brownie mix box
+ Cooking nonstick spray
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1. Preheat oven to 350° F. Coat a 9 x 13 pan with nonstick cooking spray. 2. Prepare Fudge Brownie Mix according to package directions with eggs, oil, and water. 3. Pour half of brownie mixture into pan. 4. Top with sheets of graham crackers, breaking to fit as necessary. 5. Sprinkle marshmallows on top of graham crackers, covering completely. 6. Drizzle remaining half of brownie batter over marshmallows. 7. Bake for 25 - 30 minutes, until edges are crisp and center is set. Note: The typical toothpick test will not work for these because of the marshmallow middle, but the top brownies should be solid to the touch, not gooey, when done. Bake for an extra 5 - 10 minutes, if needed for doneness (checking after 5 minutes). 8. Remove from oven and let cool for 15 minutes to set completely. Slice into bars and serve.