Girl Scouts Thin Mint Frappuccino - COFFEE BREAK SERIES - Honeysuckle
Bakery vs Homemade MATCHA MOCHI CAKE: Thin Mint Frappuccino with Girl Scout Cookies!
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THIN MINT COOKIES RECIPE:
Girl Scout cookies are back and Thin Mints are my absolute favorite. I am such a sucker for these cookies so in honor of this classic dessert I'm going to make a Thin Mint Frappuccino for our Coffee Break. Do we have any girl scouts watching? This one's for you. Subscribe and Like if you want to see how it's made.
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Thin Mint Frappuccino Recipe:
Ingredients -
- 1 cup milk
- 1 ½ cups ice
- 1 ½ tsp matcha green tea powder
- ¼ cup chocolate chips
- 1 tbsp sugar
- ¼ tsp peppermint extract
- ¼ tsp vanilla extract
- Whipped Cream
- Choocolate Syrup
Preparation -
In a blender I'll add in 1 cup of milk, I'm using 2% but you can also sub for Soy Milk, Whole Milk, whatever you'd like, 1 ½ cups of ice, 1 ½ tsp of matcha green tea powder, this will give the drink that cool minty green color, ¼ cup of chocolate chips, 1 tbsp of sugar but you can adjust it to however sweet you like it, ¼ tsp of vanilla extract, and about ½ tsp of peppermint extract.
I'm giving it a quick whirl for a minute and then pouring it into my cup! Now I'll just top it with some whipped cream, a drizzle of chocolate sauce and voila: my Thin Mint Frappuccino. You'll be amazed by how much this tastes like the cookies. What is your favorite Girl Scout Cookie? Let me know by commenting below and I'll see you guys at our next Coffee Break. Bye! The last day to buy your girl scout cookies is March 6th so go get a case of them!
Music by Podington Bear:
Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.
© 2015 Honeysuckle Catering. All Rights Reserved. easy recipe by honeysuckle Recipes - Topic
Vegan, Gluten-Free Thin Mint Cookies from BabyCakes | Sweet Spots
BabyCakes owner Erin McKenna was baking vegan, gluten-free desserts before it was cool. Bon Appétit’s Alison Roman visits Erin at her NYC bakeshop (formerly called BabyCakes) to learn how to make her healthy variation on thin mint cookies.
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Vegan, Gluten-Free Thin Mint Cookies from BabyCakes | Sweet Spots
Starring: Alison Roman
Thin Mints Girl Scout Cookie Gluten Free Vegan Recipe
Thin Mints are chocolaty goodness that you just can't resist! Now you can have them all year long. Make up a batch of these whenever you have the craving. Perfect for holidays or dinner parties. They also keep in the freezer so you can pull them out whenever you like.
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Thin Mints ingredients:
1/4c. Coconut Flour
1/2c. Garbanzo Bean Flour
1/2c. Brown Rice Flour
1/2c. Arrowroot Powder
1/2c. Cocoa Powder
1/2c. Agave
1 tsp. baking soda
1 tsp. Sea Salt
3/4c. Coconut Oil liquid (melted)
2 Flax Eggs (2TBLS. Ground flax seed to 6 TBLS water let sit 10 min)
3 tsp. Vanilla Extract
2 TBLS. Mint Extract
3 C. Chocolate Chips
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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Thin Mints Recipe - Girl Scout Cookies
Bakery vs Homemade MATCHA MOCHI CAKE: Join Honeysuckle Catering in this special recipe for Thin Mints!
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Music by Belle & Sebastian
Recipe Adapted from bakingbites.com
Ingredients:
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup whole milk
1/2 tsp vanilla extract
3/4 tsp peppermint extract
Dark Chocolate Coating Ingredients:
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature
Directions:
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick -- if they are too thick, they will not be as crisp -- and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Dark Chocolate Coating:
In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.
Makes 3 1/2-4 dozen cookies.
© 2014 Honeysuckle Catering. All Rights Reserved. Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. easy recipe by honeysuckle Recipes - Topic
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