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April Fool's: Recipes that Aren't What They Seem

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Gourmandize
Cookie Shots 5/11

© Groupe SEB

Cookie Shots

Fun, festive and pleasing for adults and kids alike, these cookie shots will add a touch of playfulness to any occasion. Even better, you can make them with your kids for family bonding time.

Ingredients (for 6 servings):

  • 3 sticks of softened butter
  • 1 3/4 cups sugar
  • 3/4 cup brown sugar
  • 2 tsp vanilla extract
  • 3 eggs
  • 6 1/2 cups flour
  • 2 pinches of salt
  • 1 1/2 cups chocolate chips
  • 2 cups milk chocolate
  • 3 cups milk


Instructions

  1. Preheat the oven to 375°F.
  2. Using a wooden spoon, cream the soft butter and two sugars in a bowl. Add the vanilla extract and eggs, then fold in the flour and salt. Lastly, stir in the chocolate chips.
  3. Divide the batter into a 6-serving muffin tin, creating hollow cups. Press the dough  down with your fingers until it's evenly distributed in each mold. Make sure there aren't any cracks in the dough. Place the muffin tin in the freezer for 15 minutes.
  4. Bake in the preheated oven for 30 minutes until golden brown. Insert a toothpick into one of the cups. If it comes out clean, they're done. If not, let bake for a few minutes more.
  5. When the cookie shots are done, remove from the oven and let cool completely.
  6. Melt the milk chocolate in a double boiler or in the microwave.
  7. Using a pastry brush, brush the inside of the cooled cookie shots with the melted chocolate. Chill in the fridge for 10 minutes to let the chocolate set.
  8. Fill the cookie shots with milk and serve with mini straws.
  9. Enjoy!

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Chef Tips and Tricks

VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!