Back when I was in middle school I used your video on how to make cheese from 2008 as a source for an essay. Today I got thinking about it and looked it up out of nostalgia. I'm happy to see that twelve years later, you're still making videos. Way to stick with it. You seem more energetic and cheerful than twelve years ago. Your confidence is about the same, but I don't think it was lacking to begin with. Congratulations on almost 4 million subscribers.
@@lindainparis7349 Oh, yummm! Not the right time of year, but I have a killer eggnog recipe I adjusted from Williams Sonoma, uses bourbon, rum and cognac. I hope to be able to make it for the family again this next Christmas season, I'll borrow your vanilla pods in rum. Oh lord, pound cake!
@@rhettlover1 I found this idea on the net and as I had many many vanilla pods I tried it. I used a bottle of good white rum, split and inserted many many vanilla pods (obviously removed some rum first). Left it for a few months before using. Its now completely dark brown. I didn't put spices as I wanted to use it for different dishes so just rum and vanille. It upgrades everything I use it for!
These are so amazing! I used roasted ground whole almonds instead of almond flour. And it gave it a much deeper almond flavour and I loved it! Instead of chocolate I used a mixture of honey, cocoa powder and vanilla extract as a glaze and topped them off with toasted coconut flakes. I was surprised to see how fluffy they were This recipe is so amazing! This is going to be my favourite snack from now on.
as a person with celiac and having to endure watching chef john bake many delicious things I cannot have. This is a pleasant and welcome surprise and a recipe that I will use for years to come.
John, thank you for this. I have recently been diagnosed with type 2 diabetes and this is a great recipe for us.. keep up the great work and please post more low carb/low sugar recipes.
I’ve been watching you for almost a decade. I absolutely love and enjoy your content and recipes. I find my happy place in learning new tips and tricks to one of the things I love to do most, cook. So thank you for being that for me and so many! Keep it coming! Thanks Chef John for taking us on your journey with you! Xoxo
I passed this on to my mom, who needs to eat these types of things, and she was impressed, which is saying alot. She made them, and I had one, and found it to be very tasty. She'll be making them again. Thank you very much!
I LOST it a covfefe!!! 😂👏🏼😩 Also, the chocolate chips might have been redundant, but it just basically transformed itself into a triple chocolate donut!! 🙌🏼🤗💕
My food wish is to see Chef John make the Jordanian dish called mansaf. Mansaf is basically saffron rice layered in a baking dish over a base of flatbread, then topped with yogurt sauce, pistachios, and chicken or lamb. So good!
I can't wait to bake these! I just baked his buttermilk biscuits today and they are bomb so I'll have to wait till they finish to make these, which won't be very long.
I tried this today and it came out well. I used a cup of almond flour and a quarter cup of coconut flour (to use it up). I think next time, I will use less salt or maybe none. Otherwise, good recipe. Thanks John!
These are outstanding! Quick simple recipe which produces great results. Tried subbing maple syrup for honey and oil for butter, needed extra 1/4 cup almond flour and 1/4 tsp bi carb soda, i think its even better so light and way to easy to eat 3 in a sitting.
Thank you so much! I'm gluten and milk intolerant and finding recipes which are fool proof and tested out by a real chef is a nice way to start my meal prep.... ❤❤❤
Hey Chief John I love you!!!! Thank you so much for this recipe. Due to the Corona Virus I've been trying to go on a diet but can't find any healthy AND tasty recipes. Until now. Hopefully I'll give these a try.
Love seeing the healthy recipes chef! So many out there are all the same and unfortunately end up in the bland camp, nice to see a healthier recipe that’s not afraid to taste good
So I made these and I forgot to buy coco powder so I used a spoon full of Nutella instead, and it turned out perfectly. I made them a second time with coco powder and not as much of a fan. Fluffier? Yes. Healthier? Yeah Will I use coco powder the next time ..... nope. Also shout out to the best cooking channel on RU-vid 🤘🏼
I gave these a shot and they turned out pretty good! Nice texture, good chocolate flavor, and I'm going to assume they're healthy for me. I used a food processor instead of mixing because I'm lazy and there's no risk of gluten development, added vanilla (I agree it contributes nothing), and used unrefined coconut oil instead of the vegetable oil since John suggested it might add more flavor. And it did! A nice bit of coconut even though I didn't add a topping. One thing I did notice is that my batter came out thinner than what John was using. I used "Baker's Corner" Almond Flour from Aldi and it might have been a little bit coarser. I also didn't have a donut mold so I put them in a silicone muffin tin instead. It took a little longer but by keeping an eye on them and poking them with a stick I got them cooked through just fine. Dipping the top in molten chocolate is definitely the way to go. Great recipe!
In seeing Chef John's reflection off the oven when he is putting the tray in, I'm not sure what or why it is, but I'm kind of glad to see that it is John, not some minion, where Chef John just lends his voice to the video post production.
i almost didn't watch this, but i'm now glad i did! i don't eat donuts, but i might actually make these. i try to stay low carb, and only eat veg & lean protein (prolly doing it wrong should prolly have more fat) but i do consume some carbs. i would give this a go as a treat though.
Love that 'down by the river' reference. :) Lolling at 'covfefe'!! But I might have to agree with Michelle on the chocolate chips. Mini chocolate chips will solve that problem, tout de suite.
I bought the doughnut molds and made them once. They sucked because I did them wrong. After all, I'm the key proponent of my terrible doughnuts. So I'm going to try your method, it looks much better.
