Mix COLLECTIONS: Instructions

Dark Cocoa Brownies 

Ingredients: all purpose flour*, Ghirardelli dutch process cocoa powder, cane sugar*, semi sweet chocolate chips (sugar, chocolate, cocoa butter, milk fat, lecithin (soy), natural flavor, milk), baking powder, salt

*organic

Preheat oven to 350°F and grease a 9”x 9” baking pan. Pour contents of the mix into a large bowl and stir. In a separate bowl mix 1 ½ sticks of room temperature, melted butter, 2 large room temperature eggs, 1 TBS vegetable oil, 4 TBS of water and 2 tsp of vanilla extract. Stir well and then add to the dry ingredients before spreading into the baking pan. Bake for 30-35 minutes or until wooded pick inserted in the center comes out slightly sticky. It may not be completely clean.

Top with bits of sea salt if desired. Cool completely in the pan on a wire rack before slicing.

Pro tip: If brown sugar becomes hardened a bit inside the jar, break up with your fingertips before mixing into the wet ingredients.

Optional tip: Love mint chocolate? Feel free to substitute peppermint extract for vanilla and top with crushed peppermint candy canes for a mint chocolate twist!

Cowboy Cookies 

Ingredients: all purpose flour*, rolled oats*, brown sugar*, cane sugar*, semi sweet chocolate chips (sugar, chocolate, cocoa butter, milk fat, lecithin (soy), natural flavor, milk), peanut butter chips (partially defatted peanuts, sugar, hydrogenated vegetable oil (palm kernel oil, soybean oil), corn syrup solids, dextrose, reduced protein whey (milk), vanillin, artificial flavor, lecithin (soy), salt). cinnamon*, baking soda, salt

*organic

Preheat oven to 375°F. Remove chocolate chips off the top and pour them into a separate bowl. Take one stick (½ cup) of room temperature, softened butter and beat in mixer until light in color and well whipped. Add one large room temperature egg and 1 tsp vanilla and beat in a large mixer bowl until blended. Add cookie mix, breaking up any clumps, and once blended fold in the chips until fully incorporated. Drop rounded tablespoons of dough onto a non-greased baking sheet and bake in the oven for 8 - 10 until golden edges form. Cool on baking sheet for 2 minutes before transferring a wire rack to cool completely.

Pro tip: If brown sugar becomes hardened a bit inside the jar, break up with your fingertips before mixing into the wet ingredients.

Optional tip: Feeling nutty? We love adding in some chopped pecans, walnuts or coconut flakes to this recipe too!

Chocolate Chip Rainbow Cookies

Ingredients: all purpose flour*, brown sugar*, cane sugar*, SKIPPERS® rainbow drops (milk Chocolate (sugar, cocoa butter, milk, unsweetened chocolate, soy lecithin, vanilla), sugar, maltodextrin (corn), titanium dioxide, natural and artificial colors, confectioners glaze, carnauba wax). semi sweet chocolate chips (sugar, chocolate, cocoa butter, milk fat, lecithin (soy), natural flavor, milk), vanilla extract*, baking soda, salt.

*organic
SKIPPERS® - produced in a dedicated nut free facility

Preheat oven to 375° F. Remove rainbow drops and chocolate chips off top of the jar. Mix remaining dry ingredients to fully combine flour, baking soda and salt in small bowl. Beat 3/4 cup (1 1/2 sticks) softened butter until fluffy. Gradually add 2 room tempertture eggs and 3/4 teaspoon vanilla extract in large mixer bowl until well blended. Add dry mix until incorporated before folding in chocolate chips and rainbow drops. Drop rounded tablespoons onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown on edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes 18 cookies…. unless you eat half the dough before you bake ‘em!

Pro tip: If brown sugar becomes hardened a bit inside the jar, break up with your fingertips before mixing into the wet ingredients.

Sunday Soup (V)

For this recipe, you’ll also need:

Olive oil

2 carrots, chopped (1 cup)

2 celery stalks, chopped (1 cup)

1 onion, chopped (1 cup)

1 can diced tomatoes (14.5 oz.)

8 cups of water

Salt & pepper

1 large pot

Cutting board & knife

Stirring spoon

Liquid measuring cup

Ingredients: campanelle pasta (semolina duram wheat flour, vitamin B3, iron, vitamin B1, vitamin B2, folic acid), vegetable broth powder (Organic Corn Syrup Solids, Organic Tomato Powder. Organic Carrot, Organic Onion, Organic Garlic, Organic Tamari Soy Sauce Powder (Organic Tamari Soy Sauce [Organic Soybeans, Salt], Organic Maltodextrin, Salt), Organic Basil, Organic Parsley, Organic Celery, Organic Bay Leaf, Organic Marjoram, Organic Turmeric), red lentils, french lentils, brown lentils. dried thyme, dried oregano, dried dill, black pepper, kosher salt, bay leaves.1.

Carefully remove pasta from the jar and set aside. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the carrot, onion, and celery, and season with salt and pepper. Cook for 6 to 8 minutes, or until softened and beginning to brown, stirring occasionally. Stir in remaining contents of jar for about 30 seconds, until well combined and fragrant. Add canned tomatoes, and cook, stirring occasionally for about 4 minutes, or until the tomatoes begin to break down and mixture thickens slightly. Add 8 cups of water and bring mixture to a boil over high heat. (This may take about 7 minutes.) Reduce heat to a simmer on medium-low. Simmer, uncovered, for about 15 minutes. Add pasta, increase the heat to medium, and cook for 8 to 10 minutes, or until the pasta is al dente.

If you like, season with additional salt and pepper to taste and serve with a drizzle of olive oil, and/or shaved Parmesan cheese. Enjoy!

(Makes 10 cups of soup, Serves 4 to 6, Total time: about 1 hour)

Optional: If you’d like a thinner soup, feel free to finish by adding in 1/2 -1 cup of water or the stock of your choice.