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Kits · bare.

Kit cards

One card per kit, one per page. Print on letter paper, trim to the card, and slip it in the bag. The label box at the bottom is where the legal bits go: fill in ingredients by weight, net weight and allergens for each batch.

bare.

Tres leches kit

Makes a 9×13 pan, serves 12.

In the bag

Sponge mix: flour, sugar, baking powder, salt
Cinnamon sugar for the top

You add

5 eggs
⅓ cup whole milk
One 14 oz can sweetened condensed milk
One 12 oz can evaporated milk
2 cups heavy cream

Method

Heat the oven to 350°F and butter a 9×13 pan.
Separate the eggs. Beat the yolks with the sponge mix and the milk until smooth. Whip the whites to soft peaks and fold them in.
Bake 25 to 30 minutes, until the top springs back. Cool 10 minutes, then poke it all over with a fork.
Whisk the condensed milk, evaporated milk and 1 cup of the cream. Pour it over slowly and let it soak in. Cover and chill at least 4 hours, better overnight.
Whip the remaining cream to soft peaks, spread it on, and dust with the cinnamon sugar.

bare.

Arroz con leche kit

Makes about 6 cups.

In the bag

Short-grain rice
Sugar
Two cinnamon sticks
Salt
Ground cinnamon for the top

You add

4 cups whole milk
1 cup water
The peel of one lime or lemon
Optional: a splash of sweetened condensed milk at the end

Method

Rinse the rice. Simmer it in the water with the cinnamon sticks, the peel and the salt until the water is gone, about 10 minutes.
Add the milk and cook low and slow, stirring often, until thick and creamy, 35 to 45 minutes. Stir in the sugar for the last 10.
Fish out the sticks and peel. Serve warm or chill it. Dust with cinnamon.

bare.

Red velvet kit

Makes 12 cupcakes or two 6-inch layers.

In the bag

Cake mix: flour, sugar, cocoa, baking soda, salt
Frosting sugar: powdered sugar and vanilla

You add

1 cup buttermilk
2 eggs
¾ cup vegetable oil
1 teaspoon white vinegar
Red food coloring
8 oz cream cheese and ½ cup butter, softened, for the frosting

Method

Heat the oven to 350°F. Line a 12-cup muffin tin, or butter two 6-inch pans.
Whisk the buttermilk, eggs, oil, vinegar and coloring. Stir in the cake mix until just smooth.
Bake 18 to 22 minutes for cupcakes, 25 to 30 for layers. Cool completely.
Beat the cream cheese and butter until fluffy, then beat in the frosting sugar. Frost, in a sensible amount.

bare.

Pumpkin cheesecake kit

Makes one 9-inch cheesecake.

In the bag

Crust mix: graham crumbs, sugar, cinnamon
Filling sugar: sugar, cinnamon, ginger, nutmeg, clove, salt
A little flour for the filling

You add

6 tablespoons butter, melted
Three 8 oz blocks cream cheese, at room temperature
3 eggs
1 cup canned pumpkin
½ cup sour cream

Method

Heat the oven to 325°F. Stir the crust mix into the melted butter, press it into a 9-inch springform, and bake 10 minutes.
Beat the cream cheese with the filling sugar and flour until smooth. Beat in the eggs one at a time, then the pumpkin and sour cream.
Pour over the crust. Bake 55 to 65 minutes, until the edges are set and the middle still wobbles.
Turn the oven off, crack the door, and leave it in for an hour. Chill overnight.

bare.

Mac and cheese kit

Makes a 9×13 pan.

In the bag

Elbow macaroni
The blend: our seasoning mix
Flour for the sauce
Crumbs from our Cuban bread

You add

6 tablespoons butter
3 cups whole milk
About 1 pound grated cheese: mostly sharp cheddar, some Gruyère or Monterey Jack for the melt

Method

Boil the macaroni two minutes short of the package time. Drain.
Melt 4 tablespoons of the butter, whisk in the flour and cook a minute. Whisk in the milk slowly and simmer until it coats a spoon. Off the heat, stir in the blend and the cheese.
Fold in the macaroni and pour into a buttered 9×13. Toss the crumbs with the last 2 tablespoons of butter, melted, and scatter on top.
Bake at 375°F for 25 to 30 minutes, until bubbling and brown at the edges.

bare.

Snickerdoodle kit

Makes 2 dozen cookies.

In the bag

Cookie mix: flour, sugar, cream of tartar, baking soda, salt
Cinnamon sugar for rolling

You add

1 cup butter, softened
2 eggs

Method

Heat the oven to 375°F.
Beat the butter with the cookie mix until it looks like wet sand, then beat in the eggs until a dough forms.
Roll into balls, roll in the cinnamon sugar, and space them out on a lined sheet.
Bake 9 to 11 minutes. They should look underdone in the middle. Cool on the sheet.

bare.

Brownie kit

Makes 16 brownies.

In the bag

Brownie mix: sugar, cocoa, flour, salt
Dark chocolate chunks

You add

¾ cup butter, melted
3 eggs
1 teaspoon vanilla

Method

Heat the oven to 350°F. Line a 9×9 pan with parchment.
Whisk the melted butter, eggs and vanilla into the brownie mix. Fold in the chocolate.
Bake 25 to 30 minutes, until the top is crackly and a toothpick comes out with fudgy crumbs.
Cool completely before cutting, if you can.

bare.

Coffee cake kit

Makes a 9×9 pan.

In the bag

Cake mix: flour, sugar, baking powder, baking soda, salt
Streusel: brown sugar, flour, cinnamon

You add

½ cup butter, softened, plus 4 tablespoons melted for the streusel
2 eggs
1 cup sour cream
1 teaspoon vanilla

Method

Heat the oven to 350°F. Butter a 9×9 pan.
Stir the melted butter into the streusel until crumbly. Set aside.
Beat the softened butter with the cake mix, then the eggs, sour cream and vanilla until smooth.
Spread half the batter, half the streusel, the rest of the batter, the rest of the streusel. Bake 40 to 45 minutes.

bare.

Blueberry muffin kit

Makes 12 muffins.

In the bag

Muffin mix: flour, sugar, baking powder, salt
Dried blueberries
Coarse sugar for the tops

You add

½ cup butter, melted
2 eggs
¾ cup milk
1 teaspoon vanilla

Method

Heat the oven to 400°F. Line a 12-cup muffin tin.
Whisk the butter, eggs, milk and vanilla. Stir in the muffin mix until just combined, then fold in the blueberries.
Fill the cups to the top and sprinkle with the coarse sugar.
Bake 5 minutes at 400°F, then turn the oven down to 375°F for 15 to 18 minutes more.