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Giant Christmas Cookies (Chocolate Crinkle Cookie, Gingersnap and White Chocolate Peppermint Cookie)
Enjoy three of your favorite Christmas cookies in giant cookie form.
Find the printable recipes. here:
Chocolate Crinkle Cookie - Find printable recipe here.
Gingersnap Cookie:
White Chocolate Peppermint.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
You can find all my recipes on my website at yourhomebasedmom.com.#smallbatchrecipes #cookingfortwo #smallbatchcooking
Soft Ginger Biscuits Recipe | South African Recipes | Step By Step Recipes | EatMee Recipes
Soft Ginger Biscuits are so warm & comforting. They are super easy to make & the whole family will love them.
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These biscuits (cookies) come in two forms - soft just as this recipe & crispy as with most store bought Ginger Biscuits. I personally love the soft version & with this recipe the ginger isn't very overpowering, there is a great balance between all the ingredients use.
They are also known to have these amazing cracks after their baked, to get this beautiful finish, make sure the bicarbonate of soda is fresh.
This is also a great bake to gift someone & also perfect for those Eid & Diwali/Deepavali parcels.
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Soft Ginger Biscuits Ingredients (makes ±24 biscuits (cookies)):
◆150 grams butter / margarine, room temperature
◆¾ cup brown sugar
◆1 egg
◆¼ cup honey
◆2 tablespoons vegetable oil
◆Pinch of salt
◆2 ½ cups all purpose flour
◆2 teaspoons baking powder
◆1 teaspoon bicarbonate of soda
◆3 teaspoons ginger powder
◆1 ½ teaspoons cinnamon powder
◆½ cup castor sugar
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Can A Vegan Chocolate Chip Cookie Satisfy A Cookie Lover?
Get the Goodful Cookbook and discover dozens of new vegan-friendly recipes like this one:
Browned “Butter” Chocolate Chip Cookies Recipe — Don’t worry if you’re skipping the eggs and butter–these vegan chocolate chip cookies are out of this world! Make them for friends and family, or just for yourself. You won’t be sorry you did!
Makes 8-10 cookies
Prep time: 10 minutes
Cook time: 25-28 minutes
Total time: 65-98 minutes
INGREDIENTS
3 ounces finely chopped pecans (about 1 cup)
¾ cup refined coconut oil, melted
¾ cup dark brown sugar
½ cup granulated sugar
¼ cup unsweetened non-dairy milk of choice
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
1½ teaspoons kosher salt
1 3.5-ounce dark chocolate bar, chopped
½ cup semisweet chocolate chunks
PREPARATION
Add the pecans to a large, high-walled skillet. Toast over medium heat for 5–8 minutes, until fragrant and beginning to darken slightly, stirring continuously to prevent burning.
Pour in the melted coconut oil and stir to combine. Bring to a low simmer and steep the pecans for 8–10 minutes, until the coconut oil is tinted brown and there is a strong nutty aroma. Stir occasionally to prevent burning. Remove the pan from the heat and let cool for 5–10 minutes, until warm to the touch but cool enough to handle. Strain out the pecans and reserve for another use. You should have about ½ cup of infused coconut oil.
Add the warm coconut oil to a large microwave-safe bowl, along with the brown and granulated sugars, non-dairy milk, and vanilla. Whisk well to combine. Microwave for 20 seconds, just until the sugars have begun to dissolve.
In a medium bowl, combine the flour, baking soda, and salt. Mix with a fork to combine.
Sift the flour mixture into the wet ingredients and fold with a spatula to combine, being careful not to over-mix.
Fold in the chopped chocolate and chocolate chunks until evenly distributed.
Scoop the dough with a 2-ounce scoop onto 2 parchment-lined baking sheets, spacing at least 2 inches apart. Chill in the refrigerator for 30–60 minutes.
Preheat the oven to 375°F (190°C).
Bake the cookies for 15–18 minutes, until browned. Let cool for 10 minutes on the pans, then transfer to a wire rack to cool completely.
Enjoy!
Vanilla Cashew Milk
Makes 4 cups
INGREDIENTS
1 cup raw unsalted cashews
Water, for soaking
4 cups filtered water
3-4 Medjool dates, pitted
1 vanilla bean, seeds scraped, or 1 teaspoon vanilla extract
¼ teaspoon Himalayan salt
PREPARATION
Add the cashews to a medium bowl with enough water to cover by 1 inch. Soak for 3-4 hours. Drain the cashews and discard the soaking water.
Add the soaked cashews and filtered water to a high-powered blender. Blend, starting on low speed and gradually increasing the speed to high, for 1–2 minutes, until smooth and creamy.
Add the vanilla bean seeds, dates, and salt. Blend on low speed to combine.
Transfer the cashew milk to an airtight container and refrigerate before using. The cashew milk will keep in the refrigerator for up to 6 days. If the milk separates, shake well before using.
Enjoy!
RECIPE BY: Karlee Rotoly
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MUSIC
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STILLS
White ceramic dish of apple sauce on white.
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Flax seeds in bowl on dark background closeup top view
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VIDEO
Solid coconut oil in bulk
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How to make THE BEST MARRANITOS Mexican Pan Dulce | PIGGY GINGERBREAD COOKIES
Hello & welcome to the Views Kitchen! on today's recipe, we will be showing you how to make a Maranitos cookies/ Piggy Gingerbread Cookie. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Ingredients
4 1/2 AP Cups Flour (1 Cup extra AP Flour for dusting)
1 1/2 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
1/4 Teaspoon all Spice
2 Teaspoon Baking Powder
1 Teaspoon Bakin Soda
1 Teaspoon Salt
1/2 Cup Canola Oil (You can use Butter or Shortening)
1 Cup Brown Sugar
3/4 Cup of Piloncillo Syrup or Molasses
2 Large Room Temperature Eggs
1-2 Tablespoons Vanilla
1/2 Cup Milk
*If you use Molasses use 2 Tbs Vanilla
*If you make the Piloncillo Syrup add them to the blend
Piloncillo Syrup Recipe
1 Piloncillo
1/4 Cup Water
1/4 Brown Sugar
2 Tablespoon Vanilla
Egg wash
1 egg
2-3 Tbs Water
Cook down in the saucepan for 15-20 Minutes. Mix well until the Piloncillo has diluted. Mix often and let rest 15 Minutes till it cools. Consistency should be like molasses.
Bake at 350 Degrees 15-20 Minutes
Temps and baking times vary for every oven. You are looking for good toasted color. My oven takes 18 minutes for the 1st batch and 16 for the second batch. Once the over is hot it will all bake smoothly. Try baking one cooking; That way you know what type of heat you are working with.
CAUGHT ON CAMERA: Cat vs Coyote #shorts
A surveillance camera in Surfside, Texas, shows a cat narrowly escaping a coyote attack on the porch of a beach house.