ZenSweet BAKING | Keto Snickerdoodle Cookies & Keto Dark Chocolate Brownies
My wife found these goody mixes at our local grocery store. Decided to make my first product review video with them.
Ingredients:
-Bulletproof coffee
1tbs. Kerrygold Butter
1tbs. Heavy cream
1/2 scoop Perfect Keto Collagen
1/2 scoop Perfect Keto Base
1tbs. MCT oil
Large cup of brew coffee
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About me:
I've always struggled with weight loss. I've been married for 2 years and expecting a son in a few months. I'm starting this channel to keep myself accountable and to vlog my progression. I've been on the ketogenic diet for over a year now and i'm down over 50 pounds and feel absolutely fantastic! I am by no means a chef, never attended culinary school, or even worked in a restaurant. I'm just a guy who loves to cook tasty and delicious low carb meals! Follow my journey here and on the links below.
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???? Cake or Brownie Mix into Cookies! So fast, easy, and delicious! ???? Perfect for Last Minute Treat ????
Here at Pretty Grim Designs we are about all things homemaking! This is the second episode of Mandolin's Kitchen, where I share some of my favorite recipes with you guys! This episode is a fast, cheap, easy, and delicious way to throw together some great cookies! I'll show you step-by-step how to get simple treats that are sure to please! These are great for birthdays, cook-outs, or any kind of party or get-together. You can make them so many different way! The sky is the limit. Today I will show you two of my favorites: banana bread cookies (3 ways) and brownie cookies (also whoopie pies with a simple frosting I use for filling). The brownie cookies are also perfect for those edge piece brownie lovers!
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Brownie recipe / Рецепт брауни
Coconut chocolate brownie simple recipe.
Make some simple and crazy delicious pastry at home :)
Ingredients:
Dark chocolate - 155g.
Coconut oil BIO - 100g.
Eggs - 3pc.
Sugar - 200g.
Vanilla sugar - 5g.
Cake flour - 150g.
Cocoa powder - 30g.
Coconut flakes - 30g.
1. Mix sugar, vanilla sugar and eggs in one bowl.
2. Prepare one pot with water for the water bath and add chocolate and coconut oil, and let it melt.
3. After add eggs mixture to bowl with chocolate mixture and whisk it till smooth texture.
4. In the ready mixture add flour, cocoa powder, and coconut flakes and mix it together.
5. Pour ready mixture to form for baking and bake it in preheated oven on 180°C for 40 minutes.
6. After let it chill for 20-25 minutes.
7. Enjoy ;)
If you liked this video, subscribe, like and share.
Thank you and see on next video ;)
Christmas surprise! Best chocolate brownies ever.
Continuing a tradition, Cash Peters, the English Chef (sort of), gives viewers a special Christmas present. This year a recipe for Double-Everything Brownies.
Ingredients:
10 tablespoons unsalted butter
1¼ cups of white sugar
⅓ cup + 2 tablespoons plain flour
¾ cup of unsweetened cocoa powder (possibly half regular cocoa powder and half high-fat cocoa powder)
1¼ teaspoons of dark roast coffee
¼ teaspoon salt
⅛ teaspoon baking powder
2 teaspoons vanilla extract
2 tablespoons of water
2 large eggs
1 cup walnuts (chopped)
½ cup pecans (chopped)
Spray oil
Sprinkle of Kosher salt
Method:
Heat oven to 350 degrees F.
PART 1
In a saucepan, melt butter on a medium heat. But don’t stop there, allow it to keep on cooking, stirring frequently, especially after it begins to sizzle. Whereas the fats will start to sink to the bottom, the way they do when making ghee (the clarified butter, not the singing show), the oily part of the butter will likely become frisky, even temperamental, and throw a tantrum. Ignore it and keep stirring. Eventually the fat solids will start to brown at the base of the saucepan and an annoying foam will form on the surface. This is also part of the tantrum. Once the solids at the bottom of the saucepan have turned a dark brown, remove from the heat. Everything from this point is done without heating.
Combine the sugar and the salt and pour into the saucepan with butter. Stir until absorbed. This will form a white sludgy paste.
Combine the cocoa and coffee and pour that into saucepan as well. Stir well until a gritty brown sludge is formed. As horrible as it looks, it’s a sign that things are going well. Add water and vanilla extract and stir again. In fact, if you stir for long enough the batter will turn smooth and fairly shiny. Set aside and cover. Allow to cool for ten minutes.
While the batter is relaxing, chop the nuts. Also line a 8” x 8” square cake pan with foil. (Anyone repelled by this idea for health reasons can experiment with other options of their choosing, just make sure there are no holes in whatever you use that would allow the batter to leak out.) Use enough foil to generously stretch beyond the top of the pan on each side, so that it can be scrunched up to make handles. In fact, why not scrunch it now while you have a moment? It's time well spent.
Return to the stove. Add the two eggs to the batter in the saucepan one at a time, and stir…spellcheck wants me to say ‘stir bigamously’, but I mean to say ‘stir vigorously’. The batter should be getting very glossy.
Combine the flour and baking powder and pour into the saucepan as well. Stir until every last white fleck is gone. Now ratchet up your stirring - 25 revolutions clockwise, 25 revolutions counter-clockwise, again with Olympian-level vigor. This should leave the batter looking shiny and good enough to eat. Don't.
If you’re adding chopped nuts, here's your moment to do it. Stir until all the nuts are covered in chocolate. Then pour batter into prepared cake pan. Sprinkle surface of batter evenly but very sparingly with grains of Kosher salt.
Place in middle of oven and set timer for 19 minutes. The original recipe suggests 22 minutes, but a powerful oven will bake these brownies way sooner, so be vigilant and take nothing for granted.
END OF PART 1
Play with cat. Wash hands.
PART 2
After 18-19 minutes, test the brownies by poking them with a cocktail stick. If it comes out gooey, the brownies are not done; continue baking. A clean stick tells you they’re ready. Remove from oven at once and place pan on wire rack. Leave to cool.
After 15 minutes, using oven gloves to grab the scrunched-up aluminum foil handles - you're welcome - lift the brownie slab out of the pan and leave on wire rack to cool completely.
Slice and serve with whipped cream or ice cream. Do NOT feed to cat.
Fantastically Fudgy Brownies (made with Butternut Squash ????) | Cooking in the Kitchen with Cat & Nat
Who doesn't love a delicious dessert?! But what's even better about these Butternut Brownies is that they're made with butternut squash (and the kids have no idea ????). Check out the full recipe for this sweet treat that you can eat and enjoy: catandnat.ca/new-blog/2021/2/1/recipe-butternut-brownies
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How to Make Grain Free Brownies // Living Deliciously with Sweet Laurel
Learn how to make the best paleo, grain free brownies! Laurel from Sweet Laurel Bakery is here to share her favorite recipe for fudgy brownies, without the refined sugar or dairy too!
Find the recipe:
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// @SweetLaurelBakery
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