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The Rothy’s Bake Off.

Baking season is in full swing—and our product names like Chai, Bourbon, Biscotti and Chocolate have inspired us to make some goodies. To add some sweetness to the holiday season, Team Rothy’s hosted a virtual bake off and we're sharing some of the recipes with our readers. 

Keep scrolling to check out our team’s winning desserts. On your mark, get set, bake! 

The Recipes: 

 

Fa(w)ncy Ginger Snaps 

By Corinne, Regional Retail Manager  |  Inspiration: The Point in Fawn


The Ingredients:

  • The Cookie
    • 2 cups sugar + additional for rolling
    • 1 1/2 cup vegetable oil
    • 2 eggs
    • 1 cup molasses
    • 4 cups all purpose flour
    • 2 tablespoons ground ginger
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
  • The Icing
    • Bright White Candy Melts
    • Coconut oil (if icing needs to be thinned out)


The Instructions:

  • Preheat oven to 350 degrees.
  • In a mixing bowl, combine sugar and oil and mix well.
  • Add eggs one at a time, beating well after each addition.
  • Stir in molasses.
  • Combine dry ingredients.
  • Gradually add to the creamed mixture and mix well.
  • Shape into 3/4 inch balls and roll in sugar.
  • Place 2 inches apart on an ungreased baking sheet or mat.
  • Bake at 350 degrees for 10-12 minutes or until the cookie springs back when touched lightly.
  • Place on wire racks to cool.
  • Melt candy melts in a saucepan over low heat.
  • Add a small bit of coconut oil to thin out, if needed.
  • Dip cookie halfway and shake off excess.
  • Place back on the baking mat to harden.

 

Chai Mille-Feuille

By Nicole, Bleecker Store Manager  |  Inspired by The Loafer in Chai Zebra and The Driver in Raspberry

The Ingredients:

  • The Pastry
    • Follow your favorite rough puff pastry recipe or use store-bought puff pastry.
  • The Chai Spice Creme Patisserie Filling           
    • 2 cups whole milk
    • 4 tablespoons unsalted butter, cut into ½" pieces
    • 1/2 teaspoon kosher salt
    • 1 tablespoon vanilla
    • 5 large egg yolks
    • 1/2 cup granulated sugar
    • 1/4 cup cornstarch
  • The Chai Spice
    • 1 1/2 teaspoons of cinnamon
    • 1 teaspoon of ground clove
    • 1 1/2 teaspoons. of allspice
    • 1 teaspoon of cardamom
    • Raspberries for topping


The Instructions:

  • Place milk, butter and salt in a medium saucepan with vanilla extract. Bring to a simmer over medium heat to infuse vanilla.
  • Meanwhile, whisk egg yolks and granulated sugar in a medium bowl until very pale and fluffy, about 3 minutes. Add cornstarch, whisking until no powdery dry spots remain. Whisking constantly, gradually add hot milk mixture to egg mixture. Transfer back to the saucepan and cook over medium heat, whisking constantly, until mixture is thick and holds whisk marks, about 2 minutes.
  • Set a fine-mesh sieve over a medium bowl. Press pastry cream through the sieve into a bowl. Add in chai spice. Cover with plastic, pressing directly onto surface; chill until cold, at least 2 hours. 
  • Preheat oven to 400 degrees. Roll out your pastry dough to be very thin, and dock all of the pastry with a fork to prevent puffing. Cut into 2x4” rectangles and place on baking sheet. Place parchment on top of the pastry and another baking sheet on top to prevent any puffing. Bake for about 20 mins or until golden brown.
  • When done baking, place pastry on a cooling rack. With cooled pastry creme, place in a reusable pastry bag with a round tip.
  • Assemble your mille-feuille by placing pastry cream in a wave design on all 3 layers, and placing raspberries on the top layer.

 

Bourbon Pecan Pie

By Emily, Senior Brand Manager  |  Inspired by: The Merino Chelsea Boot in Bourbon


The Ingredients:

  • 3 eggs
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup dark corn syrup
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 unbaked 9”  pie shell
  • 1 1/4 cups coarsely chopped pecans


The Instructions:

Find the original recipe here.

  • Preheat oven to 375 degrees.
  • Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
  • Prick the sides and bottom of the pie shell with a fork at ½”  intervals.
  • Spread the pecans on the bottom and pour the mixture over them.
  • Bake until golden brown.

 

Cranberry and Almond Biscotti

By Jamie, Creative Operations Coordinator  |  Inspired by: The Belt Bag in Biscotti

The Ingredients:

  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar (can use another  cup more for a sweeter taste)
  • 1/2 cup butter, room temperature
  • 2 large eggs
  • 1 1⁄2 teaspoons almond extract
  • 1 1⁄2 cups dried cranberries
  • 1⁄2 - 3⁄4 cup almonds (chopped or sliced)
  • 1 egg white
  • 8 ounces white chocolate


The Instructions:

Find the original recipe here.

  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • In a bowl whisk together flour with baking powder and salt.
  • Using an electric mixer, beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
  • Add in the flour mixture, then the cranberries and almonds. Mix well to combine.
  • Divide the dough in half.
  • With floured hands shape the dough in about 9 x 2” logs.
  • Transfer the logs to the prepared baking sheet, spacing evenly.
  • In a small bowl whisk the egg white until foamy, then brush the egg white on top and sides of each log.
  • Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
  • Cool completely in the baking pan (leave the oven heat on to 350 degrees).
  • Transfer the logs to a work surface.
  • Shake out any crumbs from the parchment paper, then place them back on the baking sheet with clean-side facing upwards.
  • Using a serrated knife, sliced the logs on diagonal about 1/2 - ¾”.
  • Arrange the sliced biscotti cut side down on the same baking sheet.
  • Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
  • Transfer biscotti to a rack to cool.
  • For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
  • Remove from over the water.
  • Using a fork, drizzle chocolate over biscotti.
  • Let stand until chocolate sets (about 30 minutes).

 

Flourless Chocolate Cake

By Gaby, Social Media Coordinator  |  Inspired by: The Square Mary Jane in Chocolate Spot

The Ingredients:

  • 1/2 cup / 110g extra-virgin olive oil, plus more for pan
  • 12 ounces / 340g bittersweet chocolate chips or chunks
  • 1 cup sugar
  • 3/4 teaspoon fine grain sea salt
  • 5 large eggs, room temperature
  • For serving: powdered sugar, lightly-sweetened whipped heavy cream


The Instructions:

Find the original recipe here

  • Preheat oven to 350 degrees with a rack in the center.
  • Prepare a deep 8” cake pan by rubbing well with olive oil. Take a large piece of parchment paper line the pan.
  • Place 8 ounces of the chocolate in a large heat-proof mixing bowl. The rest of the chunks you'll add later. Arrange it over a small saucepan of simmering water. Stir the chocolate regularly, and once it has nearly melted remove from heat. Avoid letting the chocolate get too hot.
  • Whisk in the olive oil, half of the sugar, and salt.
  • Confirm that the mixture isn’t hot to the touch (you don’t want to scramble your yolks) and if o.k. whisk in the egg yolks. The mixture can look a bit gritty at this point, it’s fine.
  • Fold the remaining 4 ounces of chocolate chunks in and set aside.
  • Whisk your egg whites using an electric mixer. Once they turn white and have a good amount of structure and volume, gradually whisk in the remaining sugar. Continue whisking until the egg whites are glossy and hold nice peaks.
  • Fold one-third of the egg white mixture into the chocolate, mixing until the batter is nearly uniform with few streaks. Gently fold in the remaining whites, folding from the bottom of the bowl, up and over. All the while trying to keep as much volume as possible. 
  • Transfer the batter to the prepared cake pan and bake for about 40 minutes.
  • Remove from the oven and allow to cool a bit in the pan, on a cooling rack.
  • Gently remove from the pan after 15 minutes or so.
  • Once cool, dust with powdered sugar.
     

Our friends in the tents across the pond would be proud, don’t you think? We hope these recipes inspire your own creations as you’re baking this season. And don’t forget to tag us on Instagram so we can see your delicious treats.

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