My family has made what we’ve always called ‘forgotten cookies’ which comes from the fact you make them the night before, preheat the oven, and then turn it off right after you put them in and leave them in the oven overnight. They can be super finicky but my grandmother has perfected making them and are always the biggest thing that means ‘Christmas’ to me. The cookies themselves are basically meringue cookies with chocolate chips so it’s always really important that it’s cold when you make them
I love Sally's recipes, I've been baking according to them for a long time, the steps are always described clearly, she includes both cup and metric measurements and gives tips for swaps/techniques. even though I have to put a tiny bit less sugar in the frostings than the recipe says, since European baking is less sweet traditionally but overall her recipes rock ❤️
I 3rd, I love Sally's recipes. Don't confuse her with other baking addiction blogs. Her recipes are top notch! I am off to try this brownie recipe Happy Holidays!
ROLL CAKES! From the classic Bûche de Noël, to a pumpkin roll, to a jelly roll, to a cinnamon roll to a Swiss roll, there’s so many insanely delicious roll cakes & they scream holiday. Before my mom came out of the closet and left my step dad, I had a parent who went to culinary school in France. He would make Bûche de Noël during the Christmas season for us and they are to me the quintessential Christmas cake. I even learned to make them. Then I discovered pumpkin rolls (I suggest trading out the cream cheese frosting for mascarpone bc mascarpone is insane and you don’t like cream cheese), then roll cakes with fruit. (I want one made with strawberries or raspberries with mascarpone.) Roll cakes are also just such an beautiful aesthetic, especially if you pull out the stops for decorations. I just use holy on my Bûche de Noël cakes but there’s the classic egg white mushrooms too.
Hey David so I’ve been making this cake recipe on Christmas Eve for my entire family the past few years and I think it’s very unique. This is it: Anise infused milk: Add 1 anise pod to 3 tbsp milk 1 day before making buttercream Discard when making the buttercream Cake: 3 eggs 1 ⅓ cup granulated sugar ¾ cup vegetable oil 1 cup milk 1 tbsp bourbon ⅓ cup sour cream 2 tsp vanilla extract 2 drops peppermint oil 2 cups all purpose flour 1 ½ tsp baking powder ½ tsp baking soda ⅛ tsp plus a pinch ground cloves ¾ tsp ground ginger 2 tsp ground cinnamon Preheat oven to 350 degrees fahrenheit In the bowl of a stand mixer fitted with a whisk attachment whip the eggs and sugar until light and fluffy In a separate bowl, beat the milk, bourbon, sour cream, vanilla extract, and peppermint oil In another bowl whisk together the flour, baking powder, baking soda, cloves, ginger, and cinnamon Replace the whisk attachment in the stand mixer with the paddle attachment Add ½ of the dry ingredients to the egg mixture and mix on low until combined Add the wet ingredients to the egg mixture and mix on low until combined Add in the final ½ of the dry ingredients and mix on low until combined Split the batter between 3 greased 6 inch cake pans and bake for 17 minutes Anise buttercream: 2 ¼ cups unsalted butter 3 cups sifted powdered sugar 1 ¼ tsp anise extract ¾ tsp vanilla extract 3 tbsp anise infused milk In the bowl of a stand mixer fitted with a paddle attachment cream the butter while gradually adding in the powdered sugar Beat in the anise extract and vanilla extract Beat in the anise infused milk and beat for 3 more minutes Leave buttercream in fridge while assembling other cake components Butterscotch crumble: Cakes ¼ cup brown sugar ½ tsp flaky sea salt ¼ cup heavy cream ¼ tsp vanilla extract Once the cakes are cooled trim them off as you normally would but do not throw away what you trimmed off Chop what you trimmed off the cake until they are crumbs Melt the butter on a heavy-bottomed pan (don’t use nonstick) Add the brown sugar, salt, and heavy cream and stir the mixture with a rubber spatula until combined Bring the mixture to a boil and boil for 3 minutes Remove the butterscotch from the heat and stir in the vanilla extract Let cool in the fridge for 30 minutes Add the cake crumbs to a bowl and fold in the butterscotch Peppermint ganache: 9 ounces bittersweet chocolate 1 cup heavy cream 1 drop peppermint oil 1 tbsp peppermint schnapps Place the chocolate in a bowl Bring the heavy cream and peppermint oil to a boil As soon as it comes to a boil pour into the chocolate and stir until smooth Stir in the peppermint schnapps DO NOT REFRIGERATE!!! Assembly: Take one of your trimmed cakes and add a layer of anise buttercream to it Add ½ the butterscotch crumble on top of the buttercream Add another layer of buttercream Add the second layer of cake Add a layer of buttercream Add the rest of the butterscotch crumble Add another layer of buttercream Add the final cake layer Frost the cake all around Add the peppermint ganache (I like to make a sort of drip effect I adapted recipes from these sources: Allrecipes The simple sweet life Just a taste
this year’s set looks incredible omg! also don’t let the view count get you down :( you deserve so much better, i’ve loved watching your skills and confidence grow in the kitchen over the years, i’m just grateful you’re still making weekly videos! thank you for all the work you put in filming, cooking, editing, buying ingredients, set decorations, cleaning up, finding recipes, etc. i appreciate you, you’re one of the few comfort channels i’ve been watching for years that i still have left ❤️
Thanx to you i learned the difference between a blondie and a white brownie , before that i thought they were the same thing , so not only that you show us delicious recipes , but you also teach us new things 💙 RESPECT 🌹
Dear David, thank you for your entertaining videos. I like how you give props to others and I like how you acknowledge fails. I see how your skills are improving unlike some who I think purposely make mistakes. I just see food waste with those videos. Keep up the good work. Your acting bits are quite funny as well. Have a lovely Christmas.❤🎅🏼
The mint chocolate chip brownie recipe sounds delicious! Will definitely give it a try over the holidays. I'm a blondie fan, but a little hesitant about white chocolate brownies. The different is interesting, though. Very educational! Thank you!
the ending made me really happy when david said "could not ask for a better day" cause he seemed so genuinely happy!!! what a truly joyful time of year it is!!
My subscription box company Two Witches Whimsy is including this amazing Juniper Hazelnut Chocolate Cookie recipe this month! It's SUPER unique! I'll share it here: -2 tsp whole juniper berries -8oz unsalted butter, softened -1 cup packed brown sugar -½ tsp salt -2 tsp vanilla extract -1¾ cups flour -¾ cup Dutch cocoa powder -6oz toasted hazelnuts -¾ cup milk chocolate -1 cup raw sugar (optional) Place the juniper berries in a dry pan over medium heat and dry roast for a few minutes. When you start to smell the berries, take them off the heat and let cool. Place the cooled juniper berries in a spice grinder or mortar and pestle and grind them. The result will be slightly wet and sticky. Add butter, brown sugar, salt, vanilla and juniper berry paste to a large bowl or mixer bowl. With a hand mixer or stand mixer (with a paddle attachment), mix until the butter and sugar are well mixed and creamy - DO NOT beat the butter and sugar until light and fluffy. Add the sifted flour and sifted cocoa powder, folding to incorporate. Then add the hazelnuts and milk chocolate chunks and mix. Divide the dough in half. Form a 2-2 ½ inch diameter cookie dough log with each of the dough portions. Wrap each log in plastic wrap (knotting the ends tightly). Refrigerate until the cookie dough is firm (1-2 hours or overnight). To bake, line two cookie sheets with parchment paper. Sprinkle the raw sugar on a flat plate, then unwrap one of the cookie dough logs and roll the log in the raw sugar. Using a sharp knife, cut off the tapered end of the cookie dough log. Then cut ⅓ inch thick slices. Please note that because of the nuts and chocolate chips, you may not get clean slices, so reshape the cookies into rounds when they don’t cut cleanly. Roll the edges in the raw sugar again if you need to. Place the cookies on the lined baking sheet. Each log should make about 10 -12 cookies. Cover the lined baking sheet with plastic wrap/parchment paper/or another baking tray and chill in the refrigerator for 30 minute before baking. This chilling is important to allow the cookies to keep their shape while baking. While the cookies are chilling, preheat the oven to 325°F. Bake in the preheated oven for 12-15 minutes. The cookie edges will be slightly firm and the middle will be soft but they will firm up as they cool. When the cookies have cooled down, remove them from the baking tray and place them on a wire rack. The cookies will be crunchy on the outside and fudgy in the middle, and go great with hot cocoa! *Note: You can also roll out the dough and use festive cookie cutters. If you choose to do this, roll out the dough to the desired thickness before refrigerating.
if you have a sous vide setup, Guga's cheesecake is my go to... in small mason jars, don't overtighten (they should bubble out air as they heat) crumbled nilla wafers as the base, so amazing.
Hi David! I messaged you on instagram a good while back about this recipe recommendation. It’s called a chocolate nemesis and it is a flourless chocolate cake/mousse combo, one of my favourite desserts and so yummy! Definitely take a look if you’re looking for more pudding recipes. ❤️ your videos always make me hungry lol I get a craving for baking and/or cooking after watching!😊
You should do different ethnic holiday cookies. We have been on the hunt for my husband grandmothers famous biscochito recipe. We have a partial recipe but have been trying for years to perfect it.
I used this exact same mint chocolate brownie recipe for my partner's birthday a couple months ago and I'm planning on baking them again for a Christmas potluck! I'm still in high school and don't have much experience with baking but these are pretty straightforward and fun to bake. Would highly recommend eating with milk, though; these things are delicious but very rich
My mom used to make mint brownies like that years ago for Christmas. So seeing you make it brings back memories of helping her. Also I keep waiting for people to start up the trend of the Italian cookies Pizzelle. They are so good, thin and crispy and the best part is they can be slightly customizable. I’ve eaten lemon ones, chocolate ones, maple ones, and the original. All so good. And I’d love to see you make them one day.
My Christmas always meant make krumkake. My mom taught me to make them when I was about 11. I have her krumkake iron, so that thing is probably as old as I am, if not older. I know she had it as long as I can remember. Find a Norwegian friend that makes them and have them teach you. They’re wonderful!
5:48 maybe as a holiday sweet covered in chocolate? cut them into small squares and cover in chocolate and you have fudgy brownie bites , it would cut the richness a bit because you skip the ganache but you still have the super fudgy brownie :D
David Seymour, ah yes cookies, I do something original with Linzertorte (almond pie with jam) in the form of a cookie. What I do which is different is reverse the quantities of the almonds and flour. Most recipes have 2 cups of flour with only 1 of almonds. It's a very easy cookie to make. You'll need 2 cups of almonds (or pecans, hazelnuts, or walnuts) whichever you like best. 1 cup of flour, I stick of butter (half a cup 8oz 115g), sugar to taste (around half a cup) I egg, seperated, nutmeg (spice of choice), I teaspoon of citrus peel. half a teaspoon of salt. Chop nuts in food processor (medium chunks), remove, add egg yolk & rest of ingredients and blend til combined. Add nuts back and give it a few pulses til combined. the dough should be 'formable'. jam of choice (raspberry is traditional but can be any flavor) Form like thumbprint cookies (round with hole, which could be xmas decorations) (we make hearts for valentine's day, diamonds could be xmasy) paint with egg white. Bake 350F (180C) 10-15 minutes til lightly browned and smell heavenly. As I say I've never seen this recipe anywhere else. Enjoy the holidays with your family and friends. All the best Jim Oaxaca.
Please try the levain cookies!!!Also i woulld suggest that you try a traditional christmasy greek treat that is called melomakarona. Keep up the good work.We love your videos!!!
My go to brownie recipe is Claire Saffitz’s Malted Forever Brownies. I add 1/2 cup chopped nuts, swap for all dark chocolate, add 1/2 tsp cinnamon, half the salt, and add 1tsp of baking powder. Bake for 35 minutes. I omit the malt powder because the can is $6 lol
That last one is a recipe we’ve been making since I was little - or at least a very close variant XD They’re SO good! Seeing that pop up in one of your videos really made me happy to see especially since it’s usually one of our families Christmas deserts hehe
Love this! Can't have too many brownie recipes or too many David Seymour videos. ❤️Mint chocolate chip brownies! One of my sisters in law used to bring these to picnics and holiday dinners. Excellent retro classic from the 80s. They're really good.
You should do a biscotti competition! I love Chef John’s recipes, he has an almond one and a gingerbread flavored one. I make biscotti every year and I this year I’m using Chef John’s gingerbread biscotti recipe as a starting point for “Biscoff-ti” 😂
My go-to cookie recipe is from an Epicurious video, 3 levels of cookies. I use the Professional level cookie recipe but change the smoked butter for smoked sea salt since it's easier. My family constantly asks me to make them for any get together.
My roommate voiced her craving for cookies today- I took this as she asked me for cookies. Which I am happy to oblige. She said she’d like any type of cookie soooo a cookie brownie is mmmmmm
Some people already commented this, but YES, definitely the NYT Caramel Gochujang cookies! Claire Saffitz’s oat toffee cookies are super cool too(the chocolate chip and toffee ones too but I can’t say thats completely unique!) Besides that though, love your choices this time! I really want to try the white chocolate (maybe add a lot more vanilla to it though) and mint-choc brownies! :’)
So with the white chocolate brownie I would say as long as it tastes good that's all that matters. With the second brownie I might reverse the ratio and have a dark chocolate brownie with a milk chocolate ganache? And with the last brownie well you can't go wrong with that combination. Great job!
Hi David, if you’re looking for a Canadian holiday recipe that’s similar to a brownie (but better), check out Nanaimo Bars. Quite sweet, so you’d want them to be cut into tiny pieces. But damn, so good.
I think it’d be neat if you did like a semi-homemade episode. Yes, all these brownies look amazing! But during the holidays, people don’t always have time to be completely homemade. So doing a video that you do use like a cake mix to make cookies, or amping up pre-made sweets. Idk just a thought :)
David give Butter Mochi a try. It’s like a cross between mochi and a brownie as it’s baked in the oven. I know your allergic to nuts and it can be made without coconut milk.
Hi David! I would recommend trying out Grand Patisserie's recipe of their Christmas Icebox Cookies! I got their video recommended to me, and they look absolutely cute and delicious. You can find the recipe on their TH-cam channel :)
DAVID!! pretty please do bon appetite’s chocolate chip cookie (Chris’s recipe) vs. Alvin’s 2 hour chocolate chip cookie vs. claires chocolate chip cookie I’ve made both of them, but I find that chris’ taste better, but Alvin’s looks better, but I’m so curious what you think!
I made those mint chocolate brownies last year around this time of year. I think I would've liked them better if I used spearmint extract instead of peppermint. I also thought they were very sweet, i spread the ganache over the top though.
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
My family has made what we’ve always called ‘forgotten cookies’ which comes from the fact you make them the night before, preheat the oven, and then turn it off right after you put them in and leave them in the oven overnight. They can be super finicky but my grandmother has perfected making them and are always the biggest thing that means ‘Christmas’ to me. The cookies themselves are basically meringue cookies with chocolate chips so it’s always really important that it’s cold when you make them
I love Sally's recipes, I've been baking according to them for a long time, the steps are always described clearly, she includes both cup and metric measurements and gives tips for swaps/techniques. even though I have to put a tiny bit less sugar in the frostings than the recipe says, since European baking is less sweet traditionally but overall her recipes rock ❤️
I love Sally’s recipes!
I 3rd, I love Sally's recipes. Don't confuse her with other baking addiction blogs. Her recipes are top notch! I am off to try this brownie recipe Happy Holidays!
Sally has some of the BEST recipes!! I’ve been using her carrot cake recipe for years and her tres leches cake is top tier too!
ROLL CAKES! From the classic Bûche de Noël, to a pumpkin roll, to a jelly roll, to a cinnamon roll to a Swiss roll, there’s so many insanely delicious roll cakes & they scream holiday. Before my mom came out of the closet and left my step dad, I had a parent who went to culinary school in France. He would make Bûche de Noël during the Christmas season for us and they are to me the quintessential Christmas cake. I even learned to make them. Then I discovered pumpkin rolls (I suggest trading out the cream cheese frosting for mascarpone bc mascarpone is insane and you don’t like cream cheese), then roll cakes with fruit. (I want one made with strawberries or raspberries with mascarpone.) Roll cakes are also just such an beautiful aesthetic, especially if you pull out the stops for decorations. I just use holy on my Bûche de Noël cakes but there’s the classic egg white mushrooms too.
Oh! The Buche de Noel is traditionally topped with nuts, but in Quebec they're sometimes instead topped with maple sugar!
These brownie creations are certainly worth the taste. Presentation-wise, it has everything we are looking for in a Christmas dessert.
ok among us
You should try making some of the NYT cookie week cookies from this year!! Particularly the gochujang ones 😃
This!! I wanted to try this myself too
I came here to say just that!
or the olive one!!!
There's a strike going on at NYT
Great call, I was soooo curious about those gochujang cookies when the recipe popped up a few days ago.
Over the years, I have learned a lot from reading Sally’s content, but have never baked one of her recipes. So glad you did.
I've always had success with her recipes.
@@niseplank4527 Her recipes are great, they always turn out well.
Sally is a go to for me. I'm not sure I've ever been disappointed
She’s my go to for desserts! You should try them!
@@Steveofthejungle8 All these recs for Sally are great. I can’t thank you all enough for them.
Hey David so I’ve been making this cake recipe on Christmas Eve for my entire family the past few years and I think it’s very unique. This is it:
Anise infused milk:
Add 1 anise pod to 3 tbsp milk 1 day before making buttercream
Discard when making the buttercream
Cake:
3 eggs
1 ⅓ cup granulated sugar
¾ cup vegetable oil
1 cup milk
1 tbsp bourbon
⅓ cup sour cream
2 tsp vanilla extract
2 drops peppermint oil
2 cups all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
⅛ tsp plus a pinch ground cloves
¾ tsp ground ginger
2 tsp ground cinnamon
Preheat oven to 350 degrees fahrenheit
In the bowl of a stand mixer fitted with a whisk attachment whip the eggs and sugar until light and fluffy
In a separate bowl, beat the milk, bourbon, sour cream, vanilla extract, and peppermint oil
In another bowl whisk together the flour, baking powder, baking soda, cloves, ginger, and cinnamon
Replace the whisk attachment in the stand mixer with the paddle attachment
Add ½ of the dry ingredients to the egg mixture and mix on low until combined
Add the wet ingredients to the egg mixture and mix on low until combined
Add in the final ½ of the dry ingredients and mix on low until combined
Split the batter between 3 greased 6 inch cake pans and bake for 17 minutes
Anise buttercream:
2 ¼ cups unsalted butter
3 cups sifted powdered sugar
1 ¼ tsp anise extract
¾ tsp vanilla extract
3 tbsp anise infused milk
In the bowl of a stand mixer fitted with a paddle attachment cream the butter while gradually adding in the powdered sugar
Beat in the anise extract and vanilla extract
Beat in the anise infused milk and beat for 3 more minutes
Leave buttercream in fridge while assembling other cake components
Butterscotch crumble:
Cakes
¼ cup brown sugar
½ tsp flaky sea salt
¼ cup heavy cream
¼ tsp vanilla extract
Once the cakes are cooled trim them off as you normally would but do not throw away what you trimmed off
Chop what you trimmed off the cake until they are crumbs
Melt the butter on a heavy-bottomed pan (don’t use nonstick)
Add the brown sugar, salt, and heavy cream and stir the mixture with a rubber spatula until combined
Bring the mixture to a boil and boil for 3 minutes
Remove the butterscotch from the heat and stir in the vanilla extract
Let cool in the fridge for 30 minutes
Add the cake crumbs to a bowl and fold in the butterscotch
Peppermint ganache:
9 ounces bittersweet chocolate
1 cup heavy cream
1 drop peppermint oil
1 tbsp peppermint schnapps
Place the chocolate in a bowl
Bring the heavy cream and peppermint oil to a boil
As soon as it comes to a boil pour into the chocolate and stir until smooth
Stir in the peppermint schnapps
DO NOT REFRIGERATE!!!
Assembly:
Take one of your trimmed cakes and add a layer of anise buttercream to it
Add ½ the butterscotch crumble on top of the buttercream
Add another layer of buttercream
Add the second layer of cake
Add a layer of buttercream
Add the rest of the butterscotch crumble
Add another layer of buttercream
Add the final cake layer
Frost the cake all around
Add the peppermint ganache (I like to make a sort of drip effect
I adapted recipes from these sources:
Allrecipes
The simple sweet life
Just a taste
Sallys mint chocolate brownies are absolutely ~insane~ and if you cut them with a hot knife blade they get perfect edges and look like andes mints
this year’s set looks incredible omg! also don’t let the view count get you down :(
you deserve so much better, i’ve loved watching your skills and confidence grow in the kitchen over the years, i’m just grateful you’re still making weekly videos! thank you for all the work you put in filming, cooking, editing, buying ingredients, set decorations, cleaning up, finding recipes, etc. i appreciate you, you’re one of the few comfort channels i’ve been watching for years that i still have left ❤️
I absolutely adore Sally and her recipes. She has never steered me wrong, happy to see you make something of hers on your channel!!
Sally’s mint chocolate chip brownies are one of my go-to recipes. So excited to see them featured here!
Please do more Sally recipes! I love her desserts!
Sally’s baking is my go to for anything baking! Try more of her recipes!
Thanx to you i learned the difference between a blondie and a white brownie , before that i thought they were the same thing , so not only that you show us delicious recipes , but you also teach us new things 💙 RESPECT 🌹
I am living for this christmas background!
David you should try the Ultimate Mississippi Mud Pie from the Stay at Home Chef. That thing looks divine!
Dear David, thank you for your entertaining videos. I like how you give props to others and I like how you acknowledge fails. I see how your skills are improving unlike some who I think purposely make mistakes. I just see food waste with those videos. Keep up the good work. Your acting bits are quite funny as well. Have a lovely Christmas.❤🎅🏼
agreed!!! ❤️
The mint chocolate chip brownie recipe sounds delicious! Will definitely give it a try over the holidays. I'm a blondie fan, but a little hesitant about white chocolate brownies. The different is interesting, though. Very educational! Thank you!
the ending made me really happy when david said "could not ask for a better day" cause he seemed so genuinely happy!!! what a truly joyful time of year it is!!
My subscription box company Two Witches Whimsy is including this amazing Juniper Hazelnut Chocolate Cookie recipe this month! It's SUPER unique! I'll share it here:
-2 tsp whole juniper berries
-8oz unsalted butter, softened
-1 cup packed brown sugar
-½ tsp salt
-2 tsp vanilla extract
-1¾ cups flour
-¾ cup Dutch cocoa powder
-6oz toasted hazelnuts
-¾ cup milk chocolate
-1 cup raw sugar (optional)
Place the juniper berries in a dry pan over medium heat and dry roast for a few minutes. When you start to smell the berries, take them off the heat and let cool. Place the cooled juniper berries in a spice grinder or mortar and pestle and grind them. The result will be slightly wet and sticky.
Add butter, brown sugar, salt, vanilla and juniper berry paste to a large bowl or mixer bowl. With a hand mixer or stand mixer (with a paddle attachment), mix until the butter and sugar are well mixed and creamy - DO NOT beat the butter and sugar until light and fluffy.
Add the sifted flour and sifted cocoa powder, folding to incorporate. Then add the hazelnuts and milk chocolate chunks and mix. Divide the dough in half. Form a 2-2 ½ inch diameter cookie dough log with each of the dough portions. Wrap each log in plastic wrap (knotting the ends tightly).
Refrigerate until the cookie dough is firm (1-2 hours or overnight).
To bake, line two cookie sheets with parchment paper. Sprinkle the raw sugar on a flat plate, then unwrap one of the cookie dough logs and roll the log in the raw sugar. Using a sharp knife, cut off the tapered end of the cookie dough log.
Then cut ⅓ inch thick slices. Please note that because of the nuts and chocolate chips, you
may not get clean slices, so reshape the cookies into rounds when they don’t cut cleanly. Roll the edges in the raw sugar again if you need to.
Place the cookies on the lined baking sheet. Each log should make about 10 -12 cookies. Cover the lined baking sheet with plastic wrap/parchment paper/or another baking tray and chill in the refrigerator for 30 minute before baking. This chilling is important to allow the cookies to keep their shape while baking.
While the cookies are chilling, preheat the oven to 325°F. Bake in the preheated oven for 12-15 minutes. The cookie edges will be slightly firm and the middle will be soft but they will firm up as they cool. When the cookies have cooled down, remove them from the baking tray and place them on a wire rack.
The cookies will be crunchy on the outside and fudgy in the middle, and go great with hot cocoa!
*Note: You can also roll out the dough and use festive cookie cutters. If you choose to do this, roll out the dough to the desired thickness before refrigerating.
if you have a sous vide setup, Guga's cheesecake is my go to... in small mason jars, don't overtighten (they should bubble out air as they heat) crumbled nilla wafers as the base, so amazing.
i still make the mexican hot chocolate brownies from one of your other videos religiously. so excited to try these ones, especially bc i LOVE mint
Hi David! I messaged you on instagram a good while back about this recipe recommendation. It’s called a chocolate nemesis and it is a flourless chocolate cake/mousse combo, one of my favourite desserts and so yummy! Definitely take a look if you’re looking for more pudding recipes. ❤️ your videos always make me hungry lol I get a craving for baking and/or cooking after watching!😊
You should do different ethnic holiday cookies. We have been on the hunt for my husband grandmothers famous biscochito recipe. We have a partial recipe but have been trying for years to perfect it.
My favourite brownie recipe is Adam's regusia condensed milk brownies. It's so easy but absolutely delicious
I have watched all of your videos for years now. Every. Single. One of them.
Love your content ❤️
I used this exact same mint chocolate brownie recipe for my partner's birthday a couple months ago and I'm planning on baking them again for a Christmas potluck!
I'm still in high school and don't have much experience with baking but these are pretty straightforward and fun to bake. Would highly recommend eating with milk, though; these things are delicious but very rich
Noooooo the fulll coverage topping to those mint brownies are the best parttttt
Have you made the Adam raggusea brownies I think you'll love them, they use condensed milk. And sorry for my spelling
My mom used to make mint brownies like that years ago for Christmas. So seeing you make it brings back memories of helping her.
Also I keep waiting for people to start up the trend of the Italian cookies Pizzelle. They are so good, thin and crispy and the best part is they can be slightly customizable. I’ve eaten lemon ones, chocolate ones, maple ones, and the original. All so good. And I’d love to see you make them one day.
Claire has put out a BUNCH of new recipes from her new book! Will you do one please?
My Christmas always meant make krumkake. My mom taught me to make them when I was about 11. I have her krumkake iron, so that thing is probably as old as I am, if not older. I know she had it as long as I can remember. Find a Norwegian friend that makes them and have them teach you. They’re wonderful!
5:48
maybe as a holiday sweet covered in chocolate?
cut them into small squares and cover in chocolate and you have fudgy brownie bites , it would cut the richness a bit because you skip the ganache but you still have the super fudgy brownie :D
My favorite cake to make is an Earl Grey cake with a Chocolate Lavender buttercream frosting
That sounds amazing!😋
For the next video, I am super curious about/ interested in the cranberry-orange flavor combo! Maybe even like candied orange peel.... mmmm
David Seymour, ah yes cookies, I do something original with Linzertorte (almond pie with jam) in the form of a cookie. What I do which is different is reverse the quantities of the almonds and flour. Most recipes have 2 cups of flour with only 1 of almonds. It's a very easy cookie to make. You'll need 2 cups of almonds (or pecans, hazelnuts, or walnuts) whichever you like best. 1 cup of flour, I stick of butter (half a cup 8oz 115g), sugar to taste (around half a cup) I egg, seperated, nutmeg (spice of choice), I teaspoon of citrus peel. half a teaspoon of salt. Chop nuts in food processor (medium chunks), remove, add egg yolk & rest of ingredients and blend til combined. Add nuts back and give it a few pulses til combined. the dough should be 'formable'. jam of choice (raspberry is traditional but can be any flavor) Form like thumbprint cookies (round with hole, which could be xmas decorations) (we make hearts for valentine's day, diamonds could be xmasy) paint with egg white. Bake 350F (180C) 10-15 minutes til lightly browned and smell heavenly. As I say I've never seen this recipe anywhere else. Enjoy the holidays with your family and friends. All the best Jim Oaxaca.
Please try the levain cookies!!!Also i woulld suggest that you try a traditional christmasy greek treat that is called melomakarona.
Keep up the good work.We love your videos!!!
My go to brownie recipe is Claire Saffitz’s Malted Forever Brownies. I add 1/2 cup chopped nuts, swap for all dark chocolate, add 1/2 tsp cinnamon, half the salt, and add 1tsp of baking powder. Bake for 35 minutes. I omit the malt powder because the can is $6 lol
That last one is a recipe we’ve been making since I was little - or at least a very close variant XD They’re SO good! Seeing that pop up in one of your videos really made me happy to see especially since it’s usually one of our families Christmas deserts hehe
Love this! Can't have too many brownie recipes or too many David Seymour videos.
❤️Mint chocolate chip brownies! One of my sisters in law used to bring these to picnics and holiday dinners. Excellent retro classic from the 80s. They're really good.
South african melk tart. Basically a custard tart with cinnamon. Super tasty.
The mint chocolate brownie looked delicious 🤤
Me being the only person I know who absolutely loathes mint/chocolate combo, I have to say I always thought it was the opposite of under rated 🤣
My favorite brownie recipe is a cocoa powder brownie, I think I'll try to add the mint frosting to it, sounds delicious
You should do a biscotti competition! I love Chef John’s recipes, he has an almond one and a gingerbread flavored one. I make biscotti every year and I this year I’m using Chef John’s gingerbread biscotti recipe as a starting point for “Biscoff-ti” 😂
My go-to cookie recipe is from an Epicurious video, 3 levels of cookies. I use the Professional level cookie recipe but change the smoked butter for smoked sea salt since it's easier. My family constantly asks me to make them for any get together.
You should make a buttered rum cake! They are made in Bundt pans and are a fun holiday hit in my family 😊
I would love if you did anything with ginger spice cookies or any spiced holiday cookie. They're personally my favorite during the holidays
My roommate voiced her craving for cookies today- I took this as she asked me for cookies. Which I am happy to oblige. She said she’d like any type of cookie soooo a cookie brownie is mmmmmm
Some people already commented this, but YES, definitely the NYT Caramel Gochujang cookies! Claire Saffitz’s oat toffee cookies are super cool too(the chocolate chip and toffee ones too but I can’t say thats completely unique!)
Besides that though, love your choices this time! I really want to try the white chocolate (maybe add a lot more vanilla to it though) and mint-choc brownies! :’)
So with the white chocolate brownie I would say as long as it tastes good that's all that matters. With the second brownie I might reverse the ratio and have a dark chocolate brownie with a milk chocolate ganache? And with the last brownie well you can't go wrong with that combination. Great job!
I think you should try out "Ghorayeba" it's an Egyptian shortbread cookie, it's gonna be something new try and I hope you'll like it!!
I personally love white chocolate over milk. So I would like the white chocolate brownies
David: *eating the mint chocolate chip brownies* These are the best brownies so far
Golden Gully: You MADMAN
David always mentioning those tasty fudgy brownies lol KEEP UP THE GOOD WORK!! ❤
Dear lord that mint chocolate brownie looks good 🥲
Sugar spun run's Nutella stuffed cookies are to die for!
Have you tried making the Old-Fashioned Tomato Soup Cake? The spices in it are more suited for this time of year.
I made it once...found the recipe in an old church lady cookbook.
I was not a fan.🤢
The sound from the Christmas lights had me laughing!!!🎄🎄🎄
thank you for the amazing content, david
ANY of the cookies from Justine Snacks!! I'm going to make a few but I am super curious about the salted strawberry
Hi David, if you’re looking for a Canadian holiday recipe that’s similar to a brownie (but better), check out Nanaimo Bars.
Quite sweet, so you’d want them to be cut into tiny pieces. But damn, so good.
As a fan of mint choc ice cream these mint brownies had me drooling
Toffee nut brown butter cookies are my go to
I used a recipe alot where I made caramel or toffee and put it inside the brownie batter and it worked wonders
The last one looks amazing 😍
And maybe you can do something from cupcake jemma? She is amazing and the recipes are so good ❤️
Ur christmas background was dope!!
Ohhh these all look so good. I love white chocolate! I don't know why people hate it 😕
You need to do a video trying tiktok dessert recipes (Fitwaffle, Ash Baber, Janes Patisserie etc)!
The white chocolate brownie looks just like butter cake!
I would add chocolate chunks to Sally’s recipe
The mint ones look so good.
Love brownies and love your content, can only love this video 🤤
the mint brownies 🤩🤤
Can you try blooming the cocoa powder in hot water or hot coffee while making the classic tasty recipe? see if there is a difference?
I would love to see you test all of nyt cookie week cookies!
The mint ones look amazing! So do the plain chocolate ones
Vintage Christmas cookies or recipes!
You MUST try Claires Oatmeal Pecan Brittle cookies! It's a very involved recipe for a cookie, but it's the best cookie I've ever had.
I think it’d be neat if you did like a semi-homemade episode. Yes, all these brownies look amazing! But during the holidays, people don’t always have time to be completely homemade. So doing a video that you do use like a cake mix to make cookies, or amping up pre-made sweets. Idk just a thought :)
David give Butter Mochi a try. It’s like a cross between mochi and a brownie as it’s baked in the oven. I know your allergic to nuts and it can be made without coconut milk.
Love from Australia, please do coconut ice.
The fudgy brownies would probably be great with crushed candy canes on top
I wonder if the tastie brownie combined with the ganache make it even taste better :D
I’m gonna make those mint chocolate brownies for sure
Hi David! I would recommend trying out Grand Patisserie's recipe of their Christmas Icebox Cookies! I got their video recommended to me, and they look absolutely cute and delicious. You can find the recipe on their TH-cam channel :)
I love mint. And miss things like that a lot
i think this is the earliest ive been to a video... hell yeah
You should try pecan pie cookies!
I'd really like to see you make the Grinch Cookies by Spaceships and Laserbeams!
In my family we call mint chocolate chip brownies "crack brownies". Haha. I use the same recipe you did and they are truly incredible and decadent.
Hey would you ever try a brownie cookie, like Nebokgeom's giant brownie cookies with the cute chocolate eyes?
DAVID!! pretty please do bon appetite’s chocolate chip cookie (Chris’s recipe) vs. Alvin’s 2 hour chocolate chip cookie vs. claires chocolate chip cookie
I’ve made both of them, but I find that chris’ taste better, but Alvin’s looks better, but I’m so curious what you think!
I made those mint chocolate brownies last year around this time of year. I think I would've liked them better if I used spearmint extract instead of peppermint. I also thought they were very sweet, i spread the ganache over the top though.
you should make stella park's brownies!!
Do a Canadian classics desserts episode! Butter tarts, Nanaimo bars, beaver tails.
Great work David
You should make a New Mexican biscochito cookie. Love your videos, btw
I've seen and tried those mint chocolate brownie before. They have been around for quite a few years. But very morish lol