How to Make a Chocolate Cookie Crust
How to make a chocolate cookie crust 'from scratch'. The store bought ones are not very good to me and recipes on the net for this is scarce without the use of Oreo's (which is expensive and turns out greasy).
Since chocolate wafer cookies are not only hard to find but also expensive here, I have resorted to using chocolate animal crackers to make my crusts. They are the same texture, taste and ingredients as the wafer cookies but a LOT cheaper so I use them.
What you'll need:
2 cups cookie crumbs (about 3 cups of cookies make 2 cups of crumbs)
6 Tbsp butter or margarine, melted
Mix the crumbs and melted butter or margarine together until well mixed. Pat out into an un-greased glass pie plate. Bake at 350* for 8-10 minutes. Let cool before using. Enjoy!
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You NEED These Vegan Soul Food Recipes | EPISODE 53 - OUR TWISTED KITCHEN
Welcome back to Our Twisted Kitchen, where we show you how easy it is to implement a vegan lifestyle, with a hilarious twist!
You NEED These Vegan Soul Food Recipes | EPISODE 53 - OUR TWISTED KITCHEN
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Episode 53 of Our Twisted Kitchen marks the end of Soul Food Vegan theme for February & it’s finished on a strong note with an incredible meal from Speak Vegan, located here in Grand Rapids, MI! This Soul Food Bowl is out-of-this-world & I highly recommend you check them out when you get the chance! To learn more about Speak Vegan, click the link below. Another Soul Food Vegan Recipe that you NEED to try is Vegan Sweet Potato biscuits, specifically the one from A Virtual Vegan! Check out my modified version of her recipe below or follow hers by clicking the link to her page!
WHAT I USE (FOOD)
Plant Based on a Budget:
WHAT I USE (KITCHEN)
10-Cup Food Processor: (you deserve this one)
16-Ounce Food Processor: (featured in video)
Cookie / Biscuit Cutter:
WHAT I USE (FILMING)
Canon T5i -
SD Card -
Ring Light -
MacBook for editing:
SPEAK VEGAN:
Instagram @speakvegan
A VIRTUAL VEGAN:
Instagram @avirtualvegan
MUSIC BY Lash Music
GET THIS BEAT
Sweet Potato Biscuits
½ cup + 1 tablespoon + 1 teaspoon / 137 mls unsweetened plant-based milk, cold
1 cup / 218 g mashed sweet potato or yam
2½ cups / 312 g all purpose flour
2 tablespoons baking powder
1 teaspoon salt
½ a slightly heaping cup / 125 g vegan butter, straight from fridge
2 - 3 tablespoons maple syrup
Directions
Keep everything cold. Put flour in freezer for 20-30 minutes before starting. Keep butter, milk, and sweet potato in fridge until you *absolutely* need it. Preheat oven to 425°F (218 °C) Grease 9-10 inch cast iron skillet with vegan butter or line a baking tray with parchment paper (I used parchment paper). Keep skillet/tray away from the preheating oven to keep from getting warm
Whisk mashed sweet potato with half a cup (120 mls) of milk, place in fridge to keep it cold. Set aside the remaining small amount of milk
In food processor or a large bowl, add flour, baking powder & salt. Pulse or whisk a couple times to combine. Add butter to flour mixture. Pulse food processor a few times or cut butter with a pastry cutter, a fork, or by rubbing with the tips of your fingers. Keep going until it looks like breadcrumbs with tiny chunks of butter throughout. In a food processor, it should only need 3 or 4 pulses
Take sweet potato mixture from fridge and pour into food processor/bowl. Pulse a few times to combine or mix gently. If it's too dry: very gradually, add remaining milk from earlier. Pulsing in between until dough feels like it will come together easily when you touch it. Remove blade, ball up dough & wrap in cling wrap. Place in fridge for 10 minutes while you clean up your mess & clear your work surface
Dust work surface with flour. Remove dough from fridge. Unwrap, roll out gently into rough rectangle-like shape about 1/2 an inch thick. Dust top with flour as needed to stop rolling pin sticking. Don't be too fussy about shape. Gently fold one half of the rectangle into center, and other side too, similar to an envelope. Roll it back out and fold in the same way again. Do this a total of 4 times. This creates the layers in the biscuits. Work as quickly as possibly, touching dough minimally
Once folding is complete, use hands to pat out dough to 1 inch thick. Use metal cookie cutter or a glass to cut the biscuit shapes. Do not twist cutter. Use a straight up down motion and keep the cuts close to get as many as you can from the dough
Brush top of each biscuit with syrup, place in oven. Cook 18 to 20 minutes or until well risen & golden. Remove from oven, enjoy warm!
You NEED These Vegan Soul Food Recipes | EPISODE 53 - OUR TWISTED KITCHEN
Disclaimer: I am not affiliated with brands mentioned in this video. However, links included in description are affiliate links & I may receive small commissions based off the purchases you make. You will not be charged extra for that purchase. I am not certified in any nutrition, so while these videos are entertaining, I do believe your diet should consist of mostly plant based, whole food. I encourage you to do your own research. These videos are for educational & entertainment purposes only. If you drink, please do yourself and everyone around you a favor and DO NOT drive. Drink Responsibly. Thank you for supporting Our Twisted Kitchen!
#vegansoulfood #soulfood #easyveganrecipes
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Austen's Rolled Biscuits
Recipe below!
The original episode post is here:
Austen makes this biscuit recipe often, and has perfected perfect flaky layers. This is based on the Joy of Cooking recipe, and is quick and simple to whip up for yourself or guests.
Austen's Rolled Biscuits
1 cup all-purpose flour
1 1/4 tsp baking powder
1/4 - 1/2 tsp salt
4 tbsp cold butter, cut into pieces
1/4 cup plus 2 tbsp milk
Recipe Steps
Preheat oven to 450 with rack in centre.
Whisk together flour, baking powder and salt. Drop in butter, and cut in with two knives or a pastry blender until it resembles coarse breadcrumbs.
Add milk, all at once. Mix just until most of the dry ingredients are moistened. (If you are adding additional ingredients such as grated cheese, ham, or chives, now is the time to add those.) Gather dough into a ball and press gently until all bits of dough are incorporated.
Fold dough in half, pat out into a circle, fold again, and pat again, repeating for a total of six-ish folds. Roll dough to 1/2 thick. Using a large sharp knife, cut the dough into even 2 squares.
Place biscuits at least 1 inch apart on an ungreased cookie sheet. Bake until biscuits are golden brown on top and a deeper golden brown on the bottom, 10-12 minutes. Serve hot.
Additional Notes
1/2 cup grated cheddar, 2 tbsp minced chives, or 1/2 cup finely diced ham can be added to the biscuits. They're perfect with soup, or as the bread part of a breakfast sandwich, with egg and cheese. Enjoy!
Keto Christmas Cookies | Three ways!
Christmas Cookies - three ways! PERFECT for your holiday dessert table! Please comment, like and subscribe! Recipes are below...
Coconut Cookie Balls
½ cup unsweetened shredded coconut
2 egg whites
4 Tbl monk fruit sweetener (or sweetener of your choice)
¼ tsp vanilla
Salt
3 Tbl coconut flour (if needed - see video)
Roast coconut in a 350 degree oven for 3-4 minutes - watch carefully!
In a bowl, beat 2 egg whites until stiff peaks are formed.
Fold in remaining ingredients including the toasted coconut.
Chill for 40-45 minutes.
Form balls using small cookie scoop or teaspoon. Place balls onto a baking tray lined with parchment paper.
Bake at 350 for 10-15 minutes.
Allow to cool completely. Dip bottoms into chocolate.
Allow to cool until chocolate has hardened.
Chocolate dipping sauce
2 oz. sugar free chocolate chips
½ Tbl coconut oil
Microwave at 30 second intervals until smooth.
Keto Rum Balls
2 Tbl cocoa powder
2 Tbl coconut oil, melted
1 Tbl monk fruit sweetener (or sweetener of choice)
2 Tbl almond flour
2 Tbl coconut flour
6 Tbl unsweetened coconut + 1 Tbl for rolling
3 Tbl sugar free confectioner’s sugar
½ Tbl rum extract (or 1 Tbl rum)
Add cocoa powder, almond flour, coconut flour, unsweetened coconut, and sweetener to a bowl. Stir.
Add in melted coconut oil and rum extract.
Refrigerate mixture for about 30 minutes.
Roll into balls and roll into coconut/sugar mixture.
Refrigerate for 30 minutes.
Keto Shortbread
¾ cup almond flour
¼ cup monk fruit sweetener (or sweetener of choice)
5 Tbl softened butter
½ tsp vanilla
Mix all ingredients into a bowl and use a hand mixer to combine until crumbly.
Knead dough until smooth.
Roll or pat out onto parchment paper.
Bake at 350 degrees for 10 minutes. Cool slightly before cutting.
Optional - dip into chocolate.
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Hi I'm Jess! I am a wife and mother working outside the home on a Journey to Healthy. Thank you for SOOOO much for watching!! Please comment, like and subscribe!
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The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.
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