Bitters Food Recipes

Chocolate Chip Cookies

Ingredients: 

9oz butter – room temperature

5oz sugar

5oz brown sugar

2 eggs room temperature – beaten

¼oz Bitter Ex “No Filter” Coffee Bitters

¼oz Bitter Ex “Broken-Hearted” Aromatic Bitters

½oz vanilla extract

13oz flour (or sub Bob’s Red Mill Gluten Free flour)

½ tsp baking soda

½ tsp salt

12oz chips (try combining chocolate, butterscotch, peanut butter..)

Directions:

Sift the dry ingredients and set aside.

Combine and mix the eggs and extracts, set aside.

Cream the butter just until light in color.

With the mixer on low, add the combined sugars.

Mix on medium about 1 minute; scrape the mixture down from the sides of the mixing bowl.

Repeat.

With the mixer on medium, slowly add the egg mix. Scrape the bowl.

Add the dry ingredients in 3 additions, scraping the bowl before each.

Add the chips shortly after the third addition (before the dough is fully combined)

At this point finish mixing the dough by hand to keep it from being over mixed.

Bake @ 350º for 1oz cookie

Bake @ 375º for ¼oz cookie

Yields about 24 - 1oz cookies

 Banana Bread

Ingredients: 

1¾cup all purpose flour

1½tsp baking powder

½tsp baking soda

½tsp ground cinnamon

½tsp salt

1cup mashed bananas (3 medium ripe or overripe bananas)

¾cup brown sugar

2 eggs at room temperature

½cup unsalted butter melted and slightly cooled

1tsp vanilla extract

1tsp Bitter Ex “Float Yer Boat” Root Beer Bitters

1tsp Bitter Ex “No Filter” Coffee Bitters

1cup chocolate chips divided

1Tbsp turbinado sugar for sprinkling on bread

Directions:

Preheat over to 350 degrees F. Grease a 9x5-inch loaf pan and set aside

Whisk together the flour, baking powder, baking soda, cinnamon, and salt and set aside.

In a large bowl, combine mashed bananas with the brown sugar and mix until smooth. Stir in the eggs until well combined. Pour in the melted butter, bitters, and extract and mix until combined.

Carefully add the dry mix to the large bowl and mix until combined, don’t over mix. Gently fold in ¾ of the chocolate chips.

Pour batter into prepared loaf pan and sprinkle turbinado sugar over the top. Top with remaining chocolate chips. Bake at 350º until golden brown and a toothpick comes out clean, about 45-55 minutes.

Allow to cool about 10 minutes in the pan, un-pan, and place on cooling rack to cool completely. 

Scone Recipe

Ingredients:

3¼c flour (sub Bob’s Red Mill GF Flour)

¼c brown sugar

¼tsp salt

1¼c golden raisins, prunes, and dried apricots

12oz butter – cubed, chilled

3 eggs beaten – room temperature

1tsp Bitter Ex “No Filter” Coffee Bitters

1tsp vanilla extract

3oz + 1oz buttermilk

1 egg beaten (for wash)

1oz coarse sugar

Directions:

Combine and mix 3 eggs, bitters, extract, 3oz buttermilk (reserve some buttermilk and set aside)

Combine and mix flour, brown sugar, & salt, and then stir in the dry fruit.

Mix in butter until pea-sized & dough has a ‘mealy’ consistency. Make a well in the center of the dry mixture.

Add into the well the egg mixture (using a wooden spoon or gloved hands)

Stir the mixture just until the dough begins to come together (if the dough seems too dry add some of the remaining buttermilk a little at a time).

Shape in to a 1¼-inch thick disc.

Wrap in plastic wrap. Chill (best over night).

Cut chilled dough into equal size wedges or triangles.

Place onto a baking sheet near each other (they like to be friendly)

Brush the tops with egg wash *this makes ‘em shine.

Sprinkle lightly with coarse sugar

Bake @ 425º about 15 minutes just until they are set and begin to color.

Bored? Try combining chopped nuts, white, chocolate or cinnamon chips with other complimentary dried fruit, there are so many.

Or for savories… Cut the sugar by half: add fresh herbs, grated cheese and ground spices. Sprinkle lightly with course sea salt.

Yields about 16 scones

Bitter Ex Oat Bars

Preheat oven to 400

Combine on a cookie sheet & toast for 10 min:

2 cups old fashioned oats

2 cups almonds 

2 Tbl spoons flaxseed (milled)

3 Tbl spoons cinnamon 

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1 cup dates chopped

½ teaspoon sea salt (I use Himalayan pink)

1 cup honey

¼ tsp (about 6 shakes) Bitter Ex “No Filter” Coffee Bitters

¼ tsp (about 6 shakes) Bitter Ex “Float Yer Boat” Root Beer Bitters

1 cup almond butter

¼ cup pepitas

Add toasted ingredients, dates and salt to the food processor, pulse 3-4 times

Add honey/bitters blend. Pulse 3-4 times

Add the nut butter. knead in by hand.

Lastly, add pepitas knead in by hand (to keep whole)

(Working the mixture by hand leaves some crunch to the end product.)

Line a ¼ sheet pan (9½”x13”) with parchment. Hand press evenly. Cover with parchment and chill in the freezer to set (about 20 min.)

Cut, store with parchment between layers.

Refrigerated, in air tight container.

*if using prepared nut butter reserve some honey to adjust for sweetness & consistency.