Redwood Pipe Dream

Bendicks

UPTOWN MINNEAPOLIS

LAKE IRVING

choose your flavor: vanilla, chocolate, guava, strawberry

Crème Brûlée

Flourless Chocolate Torte

cabbage, carrots, red bell pepper choose two proteins: ahi katsu, ginger scallion tofu, kabayaki steak, kurobuta pork belly, tempura shrimp, or kauai shrimp

Yakisoba Noodles

cochinita pork, spicy pickled red onion, cilantro lime aioli, bolillo roll

Cochinita Pibil 'Earth Oven'

choose your flavor: coconut, chocolate, strawberry, ube

Tres Leches

Yellowstone

Weller Single Barrel

Sazerac

Redwood Emerald Giant

Rabbit Hole Heigold

Rabbit Hole Dareringer

Rabbit Hole Cavehill

Pinhook Green

Pinhook Gold

Pinhook Orange

Pinhook Magenta

Pingree Rye

Pingree Bourbon

Penelope Toasted

Penelope Four Grain

In a medium bowl, combine graham cracker crumbs, unsweetened cocoa powder, granulated sugar, and melted butter. Mix until the texture resembles wet sand.

Prepare the Base

Press the mixture firmly into the bottom of a 9x13 inch baking dish to form an even layer.

Press the Base

Preheat your oven to 350°F (175°C) and bake the crust for 10 minutes. Remove from the oven and allow to cool.

Pre-Bake

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.

Mix Filling Ingredients

Gently fold in the whipped topping until the mixture is light and airy.

Fold in Whipped Topping

Spread the filling mixture evenly over the cooled base layer in the baking dish.

Spread Filling

Drizzle the chocolate syrup over the filling. Use a spatula to create a marbled effect if desired.

Add Chocolate Syrup

Sprinkle chopped nuts over the top and place maraschino cherries evenly for garnish.

Garnish

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until set.

Chill

Graham cracker crumbs

Unsweetened cocoa powder

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Powdered sugar

Vanilla extract

Whipped topping

Chocolate syrup

Chopped nuts (optional)

Maraschino cherries, for garnish

In a heatproof bowl, combine the dark chocolate and coconut oil. Place the bowl over a pot of simmering water (double boiler) and stir occasionally until the mixture is completely melted and smooth.

Melt the Chocolate

Once melted, remove the bowl from the heat and allow the chocolate mixture to cool slightly while you prepare the filling.

Cool the Mixture

In a mixing bowl, combine the softened unsalted butter and powdered sugar. Beat together until smooth and creamy.

Prepare the Filling

Add the peppermint extract and milk to the butter mixture, and beat until well combined and smooth. The filling should be thick but spreadable.

Add Flavor

Using your hands, form the mint filling into small discs or squares, about 1/2 inch thick. Place them on a parchment-lined baking sheet.

Shape the Filling

Once the filling discs are ready, dip each one into the melted chocolate mixture, ensuring they are fully coated. Allow the excess chocolate to drip off.

Dip the Mint Discs

Return the coated mint discs to the parchment-lined baking sheet. Once all are coated, place the sheet in the refrigerator to set for at least 30 minutes.

Set the Chocolates

Once the chocolate has set, your Bendicks are ready to be enjoyed. Serve them chilled or at room temperature.

Serve

Dark chocolate

Coconut oil

Unsalted butter, softened

Peppermint extract

Milk

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, mix the whole milk, melted unsalted butter, large eggs, and vanilla extract until combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it’s okay if there are a few lumps.

Combine Mixtures

Gently fold in the fresh blueberries, lemon zest, and cinnamon into the batter until evenly distributed.

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

Preheat the Oven

Pour the prepared batter into the greased baking dish, spreading it evenly.

Pour the Batter

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Remove from the oven and allow to cool for 10 minutes in the baking dish before transferring to a wire rack.

Cool

Once cooled, dust the top with powdered sugar and garnish with fresh mint leaves.

Prepare the Topping

All-purpose flour

Baking powder

Salt

Whole milk

Large eggs

Fresh blueberries

Lemon zest

Cinnamon

Fresh mint leaves

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.

Grease a 9x13 inch baking pan or line it with parchment paper.

Prepare Baking Pan

Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Base

While the base is baking, wash and slice the mixed berries if necessary.

Prepare the Berries

In a medium bowl, combine the mixed berries with honey and gently toss to coat.

Mix with Honey

Chop the fresh mint leaves finely to use as a garnish.

Prepare Garnish

Once baked, remove the base from the oven and let it cool in the pan for about 10 minutes.

Cool the Base

Dust the cooled base with powdered sugar.

Dust with Sugar

Evenly distribute the honey-coated mixed berries over the dusted base.

Top with Berries

Sprinkle the chopped mint leaves over the top for garnish.

Cut into squares and serve at room temperature or slightly chilled.

Granulated Sugar

All-Purpose Flour

Baking Powder

Eggs

Unsalted Butter

Vanilla Extract

Mixed Berries (strawberries, blueberries, raspberries)

Honey

Powdered Sugar

Fresh Mint Leaves

In a saucepan, heat the heavy cream over medium heat until it is just about to simmer. Remove from heat and let cool slightly.

Heat the Cream

In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

Whisk Egg Yolks and Sugar

Slowly pour the warm cream into the egg yolk mixture while whisking continuously to prevent curdling. If using chocolate, melt it and mix it in at this stage. Add the vanilla extract or chosen flavoring (guava or strawberry puree).

Preheat the oven to 325°F (160°C). Place 6 ramekins in a baking dish. Pour the custard mixture into the ramekins.

Prepare Ramekins

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Water Bath

Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the centers still jiggle slightly. Remove from the oven and let cool.

Once cooled to room temperature, cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight.

Cool and Chill

Before serving, sprinkle 1 tablespoon of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it turns golden brown. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.

Caramelize the Sugar

Let the crème brûlée sit for a minute to allow the sugar to harden, then serve immediately.

Heavy Cream

Egg Yolks

Chocolate (optional)

Guava Puree (optional)

Strawberry Puree (optional)

Granulated Sugar (for caramelizing)

Preheat your oven to 350°F (175°C). In a medium saucepan, melt the dark chocolate and unsalted butter over low heat, stirring until smooth. Remove from heat and let cool slightly.

Prepare the Chocolate Mixture

In a mixing bowl, whisk together the granulated sugar and eggs until well combined. Add the vanilla extract and a pinch of salt. Gradually stir the melted chocolate mixture into the egg mixture until fully incorporated.

Mix Ingredients

Grease an 8-inch round cake pan and pour the chocolate batter into it. Bake in the preheated oven for 25-30 minutes, or until the torte has risen and the top is set but slightly moist.

Bake the Torte

Remove the torte from the oven and let it cool in the pan for about 10 minutes, then carefully invert onto a serving plate. Allow to cool completely before serving.

Cool and Serve

In a saucepan, combine the heavy cream and the scraped vanilla bean along with its pod. Heat over medium heat until just boiling, then remove from heat and let steep for 15 minutes.

Heat Cream

In a mixing bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.

Whisk Egg Yolks

Slowly pour the warm cream into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan.

Temper the Egg Mixture

Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes. Strain through a fine mesh sieve into a bowl and let cool.

Cook the Sauce

In a saucepan, combine the water, granulated sugar, and a pinch of salt. Heat over medium heat until the sugar dissolves.

Prepare the Sugar Mixture

Add the walnuts to the sugar mixture and cook, stirring frequently, until the syrup thickens and coats the walnuts, about 5-7 minutes.

Candy the Walnuts

Spread the candied walnuts on a parchment-lined baking sheet and let cool completely before breaking them apart.

Cool the Walnuts

dark chocolate (70% cocoa or higher)

unsalted butter

granulated sugar

large eggs

vanilla extract

salt

heavy cream

vanilla bean (split and scraped)

large egg yolks

walnuts

water

Bring a pot of salted water to a boil. Add the yakisoba noodles and cook according to the package instructions, usually about 4-5 minutes. Drain and set aside.

Cook the Noodles

While the noodles are cooking, prepare the vegetables. Shred the cabbage, julienne the carrots, and slice the red bell pepper. Set aside.

Prepare the Vegetables

If using ahi katsu, cut it into strips or chunks. For ginger scallion tofu, press the tofu to remove excess moisture, then cut it into cubes. Set aside.

Prepare the Proteins

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the protein of your choice and stir-fry for about 3-4 minutes until cooked through. Remove from the skillet and set aside.

Stir-Fry the Protein

In the same skillet, add another tablespoon of sesame oil. Add shredded cabbage, julienned carrots, and sliced red bell pepper. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.

Stir-Fry the Vegetables

Add the cooked yakisoba noodles to the skillet with the vegetables. Pour in the soy sauce and mirin, tossing everything together until well combined. Return the cooked protein to the skillet and mix well.