Let’s cut this Girl Scout thin mint cookie cake
Girl Scout cookie thin mint cake ???????????? #youtuber #shorts
Pastry Chef Attempts to Make Gourmet Girl Scout Cookies | Gourmet Makes | Bon Appétit
Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Thin Mints, Samoas and Tagalongs. That's right, Claire's making Girl Scout Cookies. Did you know the Girl Scouts started selling cookies back in 1917? But it wasn't until 1951 that the Thin Mint, the cookie most synonymous with the Girl Scouts, was introduced and swept the country like a tidal wave. And now here we are, in the Test Kitchen, watching Claire make them herself. What a time to be alive.
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Filmed on 1/21
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Pastry Chef Attempts to Make Gourmet Girl Scout Cookies | Gourmet Makes | Bon Appétit
THICK & CHEWY KETO THIN MINT COOKIES
HOW TO MAKE CHEWY KETO THIN MINT COOKIES
Okay… I know these aren’t a true thin mint cookie like the girl scouts sell, but these keto cookies remind me so much of them. These keto thin mint cookies are thick and chewy and very easy to make. And they are dairy free! They make the perfect Christmas cookie to make this year. Yes...I’m already thinking about Christmas.
I used a special raw cacao powder superfood blend called Cacao Bliss. It is already sweetened with monkfruit so we don’t have to add additional sweetener to this keto cookie recipe. This superfood cacao powder has MCT oils, cinnamon, turmeric, lucuma in it to help control blood sugar and keep you satisfied.
If you want to try Cacao Bliss, you can get 15% off your order with my code KETOFOCUS or click on this link:
If you don’t want to try Cacao Bliss, just use 100% unsweetened cocoa powder in its place.
FULL RECIPE:
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70% Keto Chocolate:
I will be coming out with MORE KETO DIET RECIPE videos soon, so make sure you subscribe so you don’t miss it!
KETO THIN MINT COOKIES
5 oz dark chocolate (70% cacao or highter), melted
1/3 cup coconut oil
1 3/4 cups almond flour
1/4 cup Cacao Bliss or (100% unsweetened cocoa powder +1/4 cup monkfruit blend sweetener)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 teaspoons peppermint extract
1 tablespoon sugar-free maple syrup
2 eggs
1/4 cup sugar-free chocolate chips
Preheat the oven to 350 degrees F. Using a microwave or a double boiler method, melt the dark chocolate at 30 second intervals or over low heat (respectively) until melted. Add in coconut oil and mix until smooth and combined. Set aside to cool.
In a medium bowl, combine the almond flour, Cacao Bliss or cocoa powder, baking soda, baking powder and salt.
Stir in vanilla and peppermint extracts and sugar-free maple syrup into the chocolate mixture. Mix well. Then add to the dry ingredients.
Mix in eggs and sugar-free chocolate chips until fully combined.
Scoop out a tablespoon of cookie dough and place on a parchment lined baking tray. Place cookie dough about 1 inch apart. Flatten down with the back of a spoon if desired. Bake at 350 degrees for 10 minutes.
Let cookies cool for 10 minutes on the baking tray after removing them from the oven. Then transfer to a wire rack.
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How to Make Homemade Thin Mints!
Hey everyone! Do you love Thin Mints? These homemade Thin Mints are a great way to enjoy the signature cookies year-round so you'll never have to wait until Girl Scout Cookie Season again! If you've never heard of Thin Mints, they're just chocolate mint flavored crispy cookies covered in chocolate :-) I'll be featuring more fan photos next video, so be sure to share your creations with me on my Facebook page! (
Check out Simply Bakings's video for homemade Samoas!
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Recipe adapted from AllRecipes.com (
Ingredients:
½ cup (1 stick) butter, room temperature
1 cup white sugar
1 egg
1 ½ tsp peppermint extract
1 cup of flour
½ cup unsweetened cocoa powder
½ tsp salt
1 bag (12 oz) candy melts
Optional -- EZ Thin, shortening, or vegetable oil
Directions:
1. Beat together butter and sugar until light and fluffy. Mix in egg and peppermint extract.
2. Whisk together flour, cocoa powder, and salt. Mix into wet ingredients in two additions.
3. Wrap dough in plastic wrap, and refrigerate for 30 min to an hour or until dough is firm. If you refrigerate overnight, allow the dough to thaw for 10 minutes.
4. Roll out dough on floured work surface to 1/8 inch thick. Cut with desired cookie cutters (I used a flower cookie cutter and a 1.5 circle cookie cutter) and place on Silplat or parchment paper lined baking sheet.
Optional: Refrigerate cookies 15 minutes prior to baking to help them retain their shape.
5. Bake for 10-12 minutes at 350F or until tops of cookies look matte.
6. Melt candy coating on low power at 20 second intervals until melted. If needed, add in EZ Thins, shortening, or vegetable oil to thin chocolate (about 1 T. or until candy melts are smooth). Don't add in more than 2 T or else chocolate won't set!
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Mint Chocolate Ganache Tart with Thin Mint Cookie Crust
Mint Chocolate Tart recipe:
This triple mint chocolate tart has a crispy mint chocolate cookie tart crust, a silky smooth mint chocolate ganache filling, and shiny mint chocolate glaze made with mint chocolate baking chips!
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