Chewy Gingerbread Latte Cookies | Vaughn Vreeland | NYT Cooking
Cookie Week is off to a tasty start, folks! Vaughn is in the kitchen studio making his Gingerbread Latte Cookies. Chewy, spicy, caffeinated and textural, these cookies are a delightful addition to any cookie box.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
This crack is not whack, it's ZERO CARBS
Thanks to LMNT for sponsoring this keto toffee video! Head to to get get your LMNT Chocolate Medley box. Each 30ct box includes 10 Chocolate Caramel (new flavor), 10 Mint Chocolate (back again), and 10 Chocolate Salt. The LMNT Chocolate Medley is available for a limited time only while supplies last.
The holidays are upon us so it's time to make candy. This keto toffee recipe is my favorite so far and with only 4 key ingredients - it's easy to make so you can always have some around to nibble on when those holiday treat cravings hit.
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Brown sugar free sweetener:
Candy Thermometer:
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Flaked salt:
Spatula:
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KETO TOFFEE RECIPE
Makes 20 pieces
1 cup unsalted butter
1 cup packed brown sugar free sweetener (Swerve brand)
2 tablespoons water
½ teaspoon salt
1 teaspoon vanilla extract
7oz sugar free chocolate chips
1 tablespoon flaked salt
⅓ cup crushed pecans
1️⃣ Prepare a square baking dish or ¼ sheet pan by lining it with parchment paper. Set aside.
2️⃣ In a saucepan, add butter, sweetener, water and salt. Heat over medium heat and bring to a boil. Continue to let cook, stirring occasionally until temperature on a candy thermometer reads 300 degrees.
3️⃣ Remove from heat. Immediately stir in vanilla and pour into prepared baking dish. Even spread toffee mixture and let sit for several minutes until the toffee starts to harden on the top. It will turn opaque.
4️⃣ When the majority of the toffee is opaque, sprinkle chocolate chips evenly over the toffee. Cover dish with aluminum foil for 4-5 minutes to help melt the chocolate.
5️⃣ Remove the foil, and spread the melted chocolate evenly over the toffee. Top with flaked salt and crushed pecans. Cover again and place in the refrigerator to further set for 1-2 hours.
** If the chocolate doesn’t melt after covering. Place the dish, uncovered under the broiled on high for 30-60 seconds.
MACROS (per piece)
Calories 143
Fat 14.5g
Protein 0.3g
Total Carbs 6g
Net Carbs 0.1g
May include affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Music is from Epidemic Sound
#ketorecipes #toffee #keto
Apple & Macadamia White Brownies (Apple & Macadamia Blondies)
Apple & Macadamia White Brownies (Apple & Macadamia Blondies)
I honestly not a huge fan of white chocolate, but when I put the white chocolate in to this dessert.. Oh my gosh! They are fragrant and so delicious, coz packed with apple and flavoured with cinnamon, ginger, vanilla and salted caramel! And by putting the macadamia, it tastes a lot better! What a great texture!
Recipe:
Apple Filling Ingredients:
250 gr sliced apple
15gr unsalted butter
1/2 tsp cinnamon powder
1/2 tsp ginger powder
For Brown Butter Mix:
120 gr unsalted butter (for brown butter)
120p gr White Choco Chip
For the batter:
4 pc egg
100 gr white sugar
50 gr dark brown sugar
1 tsp vanilla extract
1/2 tsp salted caramel flavour (optional)
30gr macadamia, roughly chopped
1 TSP baking powder
110 g all-purpose flour
3/4 tsp salt
Garnish:
Sliced Apple & Chopped Macadamia
Steps:
1. For “Apple Filling Ingredients”. In a pan, add all the “Apple Filling Ingredients”, cook until soften. Transfer to the bowl, set aside.
2. For Brown Butter Mix. In a pan, add the butter and melt it until browned. Transfer to the bowl with white chocolate in it. Mix well until the chocolate melts and smooth consistency. Set aside.
3. For the batter. In the mixer bowl & baloon whisk, beat the eggs & sugar until expands (ribbon consistency, pale & foamy like). Then add brown sugar, brown butter mix, vanilla, salted caramel flavour, and salt. Beat again only until well combined.
5. Add the shifter flour & baking soda. Mix with spatula or whisk only until well combined. Then add the “Apple Filling” and macadamia. Mix well only until well combined.
6. Pour the batter into baking pan (22cmx22cm) lined with baking paper. Add the topping and bake in the oven at 180 C for about 30-35 minutes or until golden brown. Remove from the oven, and let it sit in the room temperature until perfectly cool. Remove from the pan, slice and enjoy!
#appleblondie #whitebrownie #appledessert #blodie #macadamiaapplecake #applemacadamiawhitebrownie #hazelnutblonde #homebaked #applecake #apple #cake #applecrumble #shorts #short #shortvideo #shortsvideo
Beat Condensed Milk with Almonds! You'll be Amazed! Dessert in a Minute. No Baking !
Beat condensed milk with almonds! You'll be amazed! Dessert in a minute. No baking! Favorite recipe !! NEW recipe with condensed milk and almonds !!!! Whisk condensed milk with cocoa! You'll be amazed! Dessert in a minute. No baking! Add the condensed milk and cocoa, you will be amazed with the result! As delicious as penny tea, anyone can make it. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
Almonds ( 200 g )
1 canned condensed milk ( 380 g )
Chocolate ( 100 g )
Butter ( 20 g )
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Ina's Shortbread Cookies | Food Network
Ina's shortbread cookie recipe is possibly the easiest you'll ever find.
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Get the recipe:
Shortbread Cookies
Recipe courtesy of Ina Garten
Total: 1 hr 15 min
Prep: 15 min
Inactive: 30 min
Cook: 30 min
Yield: 20 cookies
Level: Easy
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
2008, Ina Garten, All Rights Reserved
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Quick, easy nougat for holidays and Christmas ????! No baking, surprise your family!
Mix egg whites with sugar and almonds! You will be overwhelmed with this recipe! Very easy! It's an incredibly delicious sweet. You will be surprised how easy and delicious it is. Almond Nougat for the Christmas vacation. How to make simple and quick Almond Nougat sweets. Anyone can make it, your whole family will love these sweets!
Full recipe at:
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