Recetas

I love her, she's great. Her recipes are friendly for both physical and/or intellectual disabilities. And her 5-year-old helps her cook. 🥰

Link to her YouTube channel:

Hola, el fin de semana hice está torta de galletas apv y quería compartir la receta.

Ingredientes:

Galletas solidas de sabor a elección(pueden ser de agua tmb) creo que el paquete era de 300 gramos o algo así, pero eran artas.

Un kilo de crema batida vegetal,un kilo de manjar apv (diluido en leche vegetal), mermelada de frutos rojos y frutos rojos congelados.

Proceso:

Remojar las galletas brevemente en café y hacer una primera capa y luego hacer una capa de relleno (crema,manjar o mermelada) formar otra capa de galletas y alternar rellenos hasta alcanzar altura deseada, dejar refrigerar un par de horas y dar última terminación con crema batida.

Queda rica refrigerada o congelada tipo helado.

Está torta qla es hiper calórico jdkaksms.

In extreme simplicity, no, unless yes:

2 cups dried milk (nonfat or whole)

1 cup cocoa powder, unsweetened (up to 1½ c for more chocolate flavor)

1 tsp salt

2 tbl cornstarch (or other thickener: arrow root, rice flour)

2 cups powdered sugar (3 if you like it sweeter)

Mix with whisk until it's blended and has no visible lumps.

I always look at cookbooks for people who have no energy/time to do elaborate meal preparations, and roll my eyes. Like, you want me to stay on my feet for long enough to prepare 15 different ingredients from scratch, and use 5 different pots and pans, when I have chronic fatigue and no dishwasher?

These people seem to get it, though. It's very simple in places. It's basically the cookbook for people who think, 'I'm really bored of those same five low-spoons meals I eat, but I can't think of anything else to cook that won't exhaust me'. And it's free!

So I delivered.

I present to you all:

Neon’s Candied Bacon Chocolate Chip cookies!

Ingredients:

1 cup butter, softened

½ cup white sugar

1 1/2 cups packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

½ teaspoon salt

1 cup semisweet chocolate chips

6-10 slices of cooked bacon

3-5 slices of candied bacon (instructions will follow!)

Directions:

For candied bacon:

Preheat oven to 350 degrees. 

Lay slices of bacon on a rack (I used one of my cooling racks) over a sheet tray lined in foil (if not, you can always just line the tray with foil, spray it down with some non stick spray and lay the bacon right on it!), and cover in brown sugar (The more the better! but a good amount for about 6 pieces is ½ cup if that helps). 

Cook bacon in oven for around 30 minutes or until just crispy, flipping every ten minutes. Let the bacon cool for about 10 minutes once done.

Also cook about 8-10 slices of regular bacon. I used the same technique so they weren’t super greasy.

For the cookies:

Preheat oven to 350 degrees F (175 degrees C).

Chop up regular cooked bacon into small pieces or strips and set aside. Repeat with candied bacon, keeping the regular bacon and candied bacon separate.

In a stand mixer, cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and bacon pieces. Drop by large spoonfuls (or be crazy like me and use a portion scooper to drop equal size cookies) onto ungreased pans. Top with candied bacon chunks (or roll the cookie dough in the pieces!).

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Graham Layer

1 ½ cups or 190g cups graham cracker crumbs

⅓ cup or 80g butter unsalted

Caramel Layer

1 cup or 200g sugar

¼ cup heavy cream

½ cup or or 113g butter can use salted here reduce fine sea salt to 1/4 tsp

1/2 teaspoons fine sea salt

1 teaspoon pure vanilla extract

Marshmallow

2 envelopes or 17g powdered gelatin

⅓ cup or 85g cool water for the gelatin mixture

1 vanilla bean or 2 teaspoons pure vanilla extract

⅓ cup or 88g cup water for the sugar

¼ cup plus 1 tablespoon or 95g g honey

226g or heaped 1 cup brown sugar

¾ tsp fine sea salt

100 g dark chocolate chopped fine

Method

Line a greased 8 or 9” square pan with parchment paper on both sides so they overlap. Preheat the oven to 350 F.

Make the graham crumb layer

Grind the crackers into crumbs and melt the butter. Combine them until the mixture is like wet sand. If it seems overly dry, add a bit more melted butter.

Press the mix into the bottom of the pan in an even layer.

Bake for 10 minutes then let cool completely before you make the caramel.

Make the caramel

In a deep pot, add the sugar. Squeeze a few drops of a lemon over the sugar and use a wooden spoon to stir it until it’s mostly mixed. Turn the heat on to medium.

Warm the heavy cream in the microwave, just for about 30 seconds. Have the other ingredients closeby for the caramel when it’s ready.

Stir the sugar frequently as it melts and darkens. Once it is all liquid and amber colored, let it cook for another minute (the longer you leave it the deeper the flavor but if left too long, it will turn bitter).

Pour the heavy cream in very slowly, stirring as you do. The caramel will bubble up so be careful. Lower the heat, then add the butter and salt and stir until smooth. Take off the heat and add the vanilla, stir to combine. Pour caramel over the graham layer and set aside to firm up.

Make the chocolate marshmallow layer

In a small bowl, add the cool water and the vanilla scrapings (or extract). Then add the gelatin and whisk to combine. Set aside.

In a deep pot, add the sugar, water, salt, honey and scraped vanilla bean (if you used a bean). Set over medium heat and stir until combined. Clip a thermometer to the pan and let cook until the mix reaches 245-250 F. Pour into the bottom of a stand mixer bowl and remove the vanilla bean. Let cool for just a minute then add the gelatin (it should be one big glob now) and attach the whisk.

Whisk on low to start, then work up to medium and let it whip. Meanwhile, heat the slowly chocolate until almost, but not fully melted (I do this in the microwave) and stir until smooth. Let cool slightly.

After about 10 minutes of whipping the marshmallow should be thick, shiny fluff. Pour in the cooled, melted chocolate and give it a couple of big, strong strokes so it swirls a bit.

(If the caramel has gone very firm and cool, set it in the oven to warm up and loosen a bit so the marshmallow layer will adhere to it better.)

Pour the marshmallow over the caramel and gently get it into an even layer.

Set the bars aside for about 4 hours to firm up. To slice, warm up a knife under hot water and dry it (a little oil on the knife helps cut through the marshmallow without sticking).