Keto Magic Cookies with JUST OVER 1 NET CARB | No Almond Flour or Coconut Flour Needed!!
These Keto Magic Cookies are one of THE BEST low carb cookie recipes you can make! The cookies are made with just a few keto friendly ingredients like sugar free chocolate chips, nuts, egg yolks, and coconut. Not to mention, each one of these keto magic cookies has less than 2 NET CARBS!
****MAKE SURE TO USE 1 CUP OF COCONUT FLAKES I MISSPOKE IN THE VIDEO...THE GRAM MEASUREMENT IS CORRECT AT 100g THOUGH.
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Things I used in today's recipe:
Keto Semi-Sweetened Chocolate Chips:
Keto Salted Caramel Chocolate Chips:
Confectioners Swerve:
Pecans:
Walnuts:
Unsweetened Coconut Flakes:
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Ingredients:
4 Large egg yolks
1 Tbsp or 14 grams of softened butter
3.5 Tbsp or 50 grams of melted coconut oil
1/3 Cup or 50 grams of confectioners Swerve
1 Cup or 100 grams of unsweetened coconut flakes
1/3 Cup or 45 grams of crushed pecans
1/3 Cup or 45 grams of crushed walnuts
2/3 Cup of 100 grams of keto chocolate chips
Nutrition Per Cookie (recipe makes 12 cookies):
200 Calories
19.5g Fat
5g Carbs
3.5g Fiber
1.5g NET CARBS
5g Protein
Making Grandma's Candy | VLOGMAS DAY 5
This video had to be re-uploaded, sorry about that! Luckily it's a fun one to watch (and like;) twice! We had a fun Saturday making my Grandmother's recipes with family!
I found recipes online that are pretty much the exact same as my grandmothers recipes:
DIVINITY:
*The only difference between this recipe, and the one we used, is we used walnuts instead of pecans. It's important to note that you should mix the batch until it's no longer shiny. We mixed ours for 15 min.
CARAMEL:
CROCKPOT OATMEAL:
*I added a little more brown sugar, and vanilla
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DIVINITY CANDY!
Divinity candy! Our step father Morris has been asking for divinty candy for weeks now, Sis and I decided to surprise him with the treat for his sweet tooth. It is made on the stovetop and stand mixer. Make sure you have wax paper and a large cookie sheet for the candy to harden.
2 ½ cups granulated sugar
½ cup water
½ cup light corn syrup
1/4 tsp salt
2 egg whites at room temp
1 cup chopped pecans
1 tsp vanilla extract
Line a cookie sheet with wax paper and set aside.
In a large saucepan over medium heat on stove top, combine the sugar, water, corn syrup and salt and cook, stirring occasionally, just until the mixture starts to boil. Place candy thermometer to the side of the pan and continue to cook without stirring until the temperature reaches 260 degrees,mine took between 8-10 mins, sometimes can go to 12-15 mins, depending on humidity.
While the sugar mixture is cooking, start beating the egg whites on high speed using a stand mixer with a paddle attachment until stiff peaks form.
Once the sugar mixture reaches 260 degrees, remove from heat and very slowly pour it in a thin, steady stream, over the egg whites while mixing on high speed. It should take about 2 minutes to pour the hot liquid over the egg whites, so go slow and don't rush this step. And don't splash burn yourself.
Continue to beat on high speed for another 8 minutes or more until the candy loses some of its glossiness and starts to hold its shape. You can stop mixing and test a small amount of candy by dropping a small spoonful of it onto the wax paper to see if it holds its shape in a nice mound with nice swirls on top or if it melts down into a puddle. Continue to beat a minute or two longer if the divinity doesn't hold its shape.
Mix in the vanilla & chopped pecans when the candy is firm.
Using two spoons sprayed lightly with cooking spray, drop tablespoon size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon. You will want to work quickly while the candy is still hot.
Let the candy set, its good for 5 days in a air tight bowl. Its sweet, cruchy and delicious y'all!
COOKIES / DIVINITY CHRISTMAS COOKIES / Mr. Video Production1
A great way to make home made cookies. Its fast and easy. Realy YUMMY. Great around the holidays
4 INGREDIENT RETRO JELLY NOUGAT! BRACH'S PICK A MIX COPYCAT!!
Today I am going to share with you a recipe that is a throwback to the treats of my childhood! The old Brach's Pick-A-Mix stands that were found in nearly every grocery and drug store in the 70s and 80s always included a wide variety of individually wrapped chocolate, caramel, chewy, nutty, and hard candies to tempt your palate. Young and old enjoyed these treats and all you needed to do was toss some in a bag and they were weighed at the check out like grapes or sweet potatoes. My favorite were the jelly nougats which they used to be called. Now they are called Jelly Bean Nougat and they are not the same. Today I give you a delicious, homemade version of jelly nougat as I remember it and I know you will love it too! Just in time for sharing Easter treats!
This jelly nougat showed up in my Facebook feed round about Thanksgiving time. In more than one incarnation. I had my doubts that it would be possible or delicious. So I set out to see if this could work. I have made this a few times in preparation for Christmas giving and it was a splendid success. Everyone who tried it loved it. It is so easy and only takes four ingredients. You will definitely want to give this one a try if you are a lover of those chewy nougats from Brach's so many years ago!
These start off with a copious amount of mini marshmallows. 10 cups then you add some butter, some white chocolate chips and another copious amount of non sugared gum drops. In this case I am using Dots. The kind you get in the movie theater. These are readily available in most grocery, drug and dollar stores. I have tweaked the recipe to suit my preference. I think this nougat is much better with more dots than less. I am also using the tropical version dots because the store subbed it for the regular version. Either way it was great.
Learn from my mistakes. The first time I made this I did it in a pot on the stove and scorched the marshmallow. While the candy was passable, it was not as good as it could have been. Lesson learned. This is a recipe much better done in the microwave! Melt the marshmallows and the butter on high for 1 minute. Stir. It will be sticky so spray your wooden spoon with some cooking oil. Return to the microwave for another minute. At this point watch so it does not cook over the edge. The last 10 seconds will be crucial. Remove from the microwave and stir to a velvety smooth texture.
Now you have this molten marshmallow bog in your bowl. Add the white chocolate chips and stir until melted. Then add the Dots. Get a good utensil because it gets really stiff as can be attested to by the broken wooden spoon. LOL! I sprayed a heavy spatula and folded the dots into the mixture. Then I poured it all into the prepared pan. Smooth this out evenly and cover. Refrigerate for at least 2 hours, but really overnight is best. Then you can slice and cut into cubes. This makes a ton of delicious nougat candy and I know you will love putting this fun and festive treat on your holiday table!
You should store this in the refrigerator until ready to serve or gift and let the recipient know to do the same. This is chewy and soft and delicious. It really takes you back if you remember the original! You can also make this in advance and freeze it tightly wrapped for up to three months! That makes this candy recipe a real keeper!
I hope you give this four ingredient, retro jelly nougat a try sometime soon and I hope you love it!
Happy Eating!
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