Matcha Candied Pecans Recipe
YUM! Sweet matcha candied pecans are easy to make. The best part is that it's a very small amount of work for a huge taste payout.
Ingredients:
1 egg white
2 tsp vanilla
1/3 cup sugar
1/3 cup brown sugar
1 tbsp cinnamon
1 tsp Ujido Matcha
1/2 tsp salt
Watch the video for instructions on how to combine the ingredients and bake the candied pecans.
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You NEED These Vegan Soul Food Recipes | EPISODE 53 - OUR TWISTED KITCHEN
Welcome back to Our Twisted Kitchen, where we show you how easy it is to implement a vegan lifestyle, with a hilarious twist!
You NEED These Vegan Soul Food Recipes | EPISODE 53 - OUR TWISTED KITCHEN
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Episode 53 of Our Twisted Kitchen marks the end of Soul Food Vegan theme for February & it’s finished on a strong note with an incredible meal from Speak Vegan, located here in Grand Rapids, MI! This Soul Food Bowl is out-of-this-world & I highly recommend you check them out when you get the chance! To learn more about Speak Vegan, click the link below. Another Soul Food Vegan Recipe that you NEED to try is Vegan Sweet Potato biscuits, specifically the one from A Virtual Vegan! Check out my modified version of her recipe below or follow hers by clicking the link to her page!
WHAT I USE (FOOD)
Plant Based on a Budget:
WHAT I USE (KITCHEN)
10-Cup Food Processor: (you deserve this one)
16-Ounce Food Processor: (featured in video)
Cookie / Biscuit Cutter:
WHAT I USE (FILMING)
Canon T5i -
SD Card -
Ring Light -
MacBook for editing:
SPEAK VEGAN:
Instagram @speakvegan
A VIRTUAL VEGAN:
Instagram @avirtualvegan
MUSIC BY Lash Music
GET THIS BEAT
Sweet Potato Biscuits
½ cup + 1 tablespoon + 1 teaspoon / 137 mls unsweetened plant-based milk, cold
1 cup / 218 g mashed sweet potato or yam
2½ cups / 312 g all purpose flour
2 tablespoons baking powder
1 teaspoon salt
½ a slightly heaping cup / 125 g vegan butter, straight from fridge
2 - 3 tablespoons maple syrup
Directions
Keep everything cold. Put flour in freezer for 20-30 minutes before starting. Keep butter, milk, and sweet potato in fridge until you *absolutely* need it. Preheat oven to 425°F (218 °C) Grease 9-10 inch cast iron skillet with vegan butter or line a baking tray with parchment paper (I used parchment paper). Keep skillet/tray away from the preheating oven to keep from getting warm
Whisk mashed sweet potato with half a cup (120 mls) of milk, place in fridge to keep it cold. Set aside the remaining small amount of milk
In food processor or a large bowl, add flour, baking powder & salt. Pulse or whisk a couple times to combine. Add butter to flour mixture. Pulse food processor a few times or cut butter with a pastry cutter, a fork, or by rubbing with the tips of your fingers. Keep going until it looks like breadcrumbs with tiny chunks of butter throughout. In a food processor, it should only need 3 or 4 pulses
Take sweet potato mixture from fridge and pour into food processor/bowl. Pulse a few times to combine or mix gently. If it's too dry: very gradually, add remaining milk from earlier. Pulsing in between until dough feels like it will come together easily when you touch it. Remove blade, ball up dough & wrap in cling wrap. Place in fridge for 10 minutes while you clean up your mess & clear your work surface
Dust work surface with flour. Remove dough from fridge. Unwrap, roll out gently into rough rectangle-like shape about 1/2 an inch thick. Dust top with flour as needed to stop rolling pin sticking. Don't be too fussy about shape. Gently fold one half of the rectangle into center, and other side too, similar to an envelope. Roll it back out and fold in the same way again. Do this a total of 4 times. This creates the layers in the biscuits. Work as quickly as possibly, touching dough minimally
Once folding is complete, use hands to pat out dough to 1 inch thick. Use metal cookie cutter or a glass to cut the biscuit shapes. Do not twist cutter. Use a straight up down motion and keep the cuts close to get as many as you can from the dough
Brush top of each biscuit with syrup, place in oven. Cook 18 to 20 minutes or until well risen & golden. Remove from oven, enjoy warm!
You NEED These Vegan Soul Food Recipes | EPISODE 53 - OUR TWISTED KITCHEN
Disclaimer: I am not affiliated with brands mentioned in this video. However, links included in description are affiliate links & I may receive small commissions based off the purchases you make. You will not be charged extra for that purchase. I am not certified in any nutrition, so while these videos are entertaining, I do believe your diet should consist of mostly plant based, whole food. I encourage you to do your own research. These videos are for educational & entertainment purposes only. If you drink, please do yourself and everyone around you a favor and DO NOT drive. Drink Responsibly. Thank you for supporting Our Twisted Kitchen!
#vegansoulfood #soulfood #easyveganrecipes
Homemade Christmas Cookie Fudge
HOMEMADE Christmas Cookie Fudge‼️ ???????????????? It is perfect for Christmas parties and looks great on Christmas cookie trays. ???? #dessertbae ❤
????INGREDIENTS????
- 1 & 1/4 cup of sugar cookie mix
- 24 oz of white chocolate
- 14 oz sweetened condensed milk
- Christmas sprinkles
- 11x7 inch glass pan
- Wax paper
- Paper towels
✨INSTRUCTIONS✨
- Mix chocolate, cookie mix on no heat
- Pour in the condensed milk and mix
- Turn heat on low and continue to stir (if you stop it will burn)
- Once fully mixed cut the heat and add in the sprinkles
- Pour onto wax paper in a pan and smooth out (pat out extra greese)
- Add sprinkles and light press down
- Place in the fridge to chill for at 30min to 1hr, then cut into bars. ENJOY! ????
????: @dessertbae
????????TAG SOMEONE WHO LOVES FUDGE????????
How to Make a Chocolate Cookie Crust
How to make a chocolate cookie crust 'from scratch'. The store bought ones are not very good to me and recipes on the net for this is scarce without the use of Oreo's (which is expensive and turns out greasy).
Since chocolate wafer cookies are not only hard to find but also expensive here, I have resorted to using chocolate animal crackers to make my crusts. They are the same texture, taste and ingredients as the wafer cookies but a LOT cheaper so I use them.
What you'll need:
2 cups cookie crumbs (about 3 cups of cookies make 2 cups of crumbs)
6 Tbsp butter or margarine, melted
Mix the crumbs and melted butter or margarine together until well mixed. Pat out into an un-greased glass pie plate. Bake at 350* for 8-10 minutes. Let cool before using. Enjoy!
How to Make Kentucky Chess Bars When You're Seeing Double
Lori teaches Justin and Scott how to make Kentucky Chess Bars while enjoying a bigger shot of what you need right now.
Kentucky Chess Bars
3 eggs
1 Yellow butter cake mix
1 stick melted butter
8 oz cream cheese
1 box powdeedr sugar
Mix 1 egg with cake mix.
Add melted butter to cake mixture.
Stir until it becomes a ball.
Pat out into a greased 12x15 pan.
Mix cream cheese until smooth.
Add 2 eggs and I box of powder sugar. Mix until smooth.
Pour on top of cake mixture and bake at 350 degrees for 30-35 minutes or until light brown in color.
Cool completely before cutting.