Camp Eden Chocolate Cookies Food

CAMPFIRE SKILLET COOKIE

Steps:

• For the skillet cookie: Position an oven rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast-iron skillet with about 1 tablespoon of the butter.
• Whisk together the flour, baking powder and salt in a medium bowl. Beat the sugar and remaining butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla and egg, beating to incorporate. Add the flour mixture in 2 additions, beating on medium-low speed until incorporated.
• Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the edges are brown and the top is golden but still slightly soft, 40 to 45 minutes. Cool on a wire rack 15 minutes.
• For the decorations: Lower the oven temperature to 300 degrees F. Line a baking sheet with aluminum foil.
• Sprinkle the crushed red and pink candies on the baking sheet in a single layer but touching. Bake until melted, 5 to 7 minutes. Cool on the baking sheet, then break into large shards for the candy fire.
• Meanwhile, remove one-quarter of the frosting to a small bowl and combine with the green food coloring. Transfer to a piping bag fitted with a medium grass tip. Spread the remaining frosting in the center of the cookie, leaving a 1 1/2-inch border around the edge. Sprinkle the crushed chocolate cookies over the frosting, covering all of the white. Pipe the green grass frosting to fill in the border.
• Pile the pirouette cookie pieces in the center to form kindling. Top with some of the smaller or crushed shards of melted candy.
• Form a firewood teepee with the candy bars. Arrange tall shards of the melted candy fire sticking out of the gaps.
• Attach a marshmallow to each pretzel rod. Lay the pretzel skewers across the candy fire pit and gently toast the marshmallows with a small kitchen blowtorch. Slice and serve with all the gooey, melted toppings.

CAMPFIRE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and nutmeg; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely. , Meanwhile, spread crushed candies onto a parchment-lined baking sheet. Bake until candy is melted, 5-7 minutes. Cool completely on pan on a wire rack. Break into pieces., Spread icing over cookies; sprinkle with wafer crumbs. Arrange broken candies to make campfire flames. For logs, break pretzel sticks in half. Place 3 halves, broken edge down, in the wet icing. Hold in place until set.

CAMPFIRE COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4-inch thick and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time on a floured work surface to about 1/4-inch thick. Cut out rounds with a 3 1/2-inch cookie cutter and arrange about 1 inch apart on the prepared baking sheets.
• Bake, switching and rotating the pans halfway through, until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding 1 to 2 tablespoons water if necessary, to make a thick but spreadable icing. Beat in the food coloring, a few drops at a time, to make a deep green color (for grass).
• For decorating: Spread the icing on the cookies, almost to the edges. Sprinkle the chopped chocolate covered nuts almost to the edge of the green to resemble dirt. Arrange 3 chewy chocolate candies in a triangle on top to resemble logs in a campfire. Fill the space in the center of each with snipped gummy bears to resemble a campfire and embers. Poke a marshmallow on the end of each pretzel stick and stick in the icing to form a tripod that meets in the center. Let the icing harden, about 1 hour.
• Right before serving, light the marshmallows on fire and blow it out when they are toasted to your liking.

CAMP EDEN CHOCOLATE COOKIES

Steps:

• Heat oven to 150°C.
• Line baking tray with baking paper.
• In a food processor process almond until fine meal.
• Add dates and mix well.
• Add all other ingredients.
• Add enough water to get the mixture to combine but check as you dont want it to sticky!
• Roll mixture into walnut size pieces and flattne lighltly with a fork.
• Bake for 5 minutes.
• Flatten with fork and bake for a further 10 minutes.
• As ithey cool they harden.