Julie is my coffee detector. Go Julie! I cant get hazelnuts at all except at Christmas in bulk nut mixes. Guess I’ll have to make out a grocery list in a hurry. I’m supposed to make Biscotti today too! Better get to it! Thanks, Glen; and thank the nice pastry chef you got the recipe from for us, too. Merry Christmas!
@@tinapetrovicz9741 Bulk Barn is listed as a Canadian store. I live in the the States, in Oklahoma and too far from the Canadian border for comfort. I ended up ordering online, but thank you!
We were literally just looking for a Nutella recipe for xmas baking - we have a container of it in the house we'll never eat, so it's great to find something good to use it in! Will be a nice addition to the goodies boxes this year! Thanks!
I made the sweet salty holiday toffee crunch this morning . The chocolate is really messy as it melts on the fingers ( good licking ) and they taste fantastic . Looking forward to trying these too . Thanks Glen !
Mine just came out of the oven and, Oh, my!! Tasted great but, also used pecans because I couldn't find any hazel nuts. I did have to make a slight change as I ran out of AP flour! That never happened before LOL.. ended up adding a cup of bread flour. My cookies are a little on the "cakey" side but still a good cookie! Thanks Glen!
Wife and I made these, with chopped filberts (hazelnuts for those outside of Oregon) and they are DELISH! Looking forward to making the Eggnog Crumb Cake for Christmas Morning. Thanks for the videos Glen & Julie. My wife and I are fans of your work and have incorporated many of these recipes into our rotation.
Indeed I thought I was almost alone too, strangely I love the smell of coffee but can't stand the taste at all, so if I made these I'd leave it out. They look delicious.
I'm thinking dried cherries and cinnamon with the pecans would be delicious! I'm usually team coffee. Even as a little girl I liked coffee, and fondly remember daiquiri ice over a scoop of mocha ice cream for a special treat. Olives and chocolate chips also made it on my wish list. Anybody else ask for food items as a child?
Good Morning Glen, I have a cookie that I think would be an excellent recipe. It is called a Cherry Wink. It won the Junior Division of the 1950 Pillsbury Bake Off. It is a great looking Christmas cookie, especially if you substitute Glace Cherries for the Maraschino ones.
I made these today, and I love these cookies! I don’t really like chocolate that much, but these are great! I made them with hazelnuts, though. Tell your friend the pastry chef thanks for me! (And thank you!)
I am SO GRATEFUL!!! Thank you, Glen and Julie. I really don't like the taste of coffee and have tried many a recipe where the writer/demonstrator claims that "the coffee won't add any coffee flavour, it will just intensify the flavour of the chocolate." And, time after time, the coffee note comes through loud and clear. I assume that, for people who like coffee and drink it often, they are so habituated to the flavour that they are no longer as sensitive to it as those seemingly few of us who just don't like it. Knowing that you will give a reliable assessment as to the amount of coffee flavour that comes through in a recipe is a good thing to know. Yes, yes, I know I could simply eliminate the coffee, and I often do, but for those rare occasions where it seems that it may truly just boost the flavour of the chocolate... well, I wouldn't want to pass that up!
So, being Scottish, I'm wondering if you could "batter" a haddock (or other savoury things, like mushrooms) in this batter and then deep fry it. Kinda like the inverse of a deep fried Mars Bar. I can get my coat if this is too much for everyone ;)
While my personal reaction to chocolate breaded fish was Hell NO! I do enjoy tempura, and there was a place years ago that had nutmeg donut batter over Italian breaded mushrooms. Our friend couldn't eat enough of them when she was pregnant. Maybe battered fruit or sweet potato though? I have had a sweet beer batter on fish that was good.
I made these for the Christmas cookie platter, and they did not disappoint. I would probably halve the recipe though, as even reduced it's still a huge batch.
Anyone that want this recipe by weight here it is. I have tested my self and they are great: 70gr cocoa powder 250gr sugar 170gr brown sugar 160gr melted butter 175gr warm milk 2gr instant coffee 250gr Nutella 2 large eggs 5 gr (1 tsp) pure vanilla extract 600gr flour 9gr (2 tsp) baking powder and 3gr (½ tsp) baking soda Or 4gr cream of tart and 8gr baking soda 5gr (1 tsp) salt 250gr chocolate chips 100gr coarsely chopped toasted hazelnuts
I don't drink coffee either and like you I think it tastes good in chocolate. But I also think it gives a campfire smoke flavor to things like chilli or baked beans and similar things.
These would be really good using white chocolate chips instead of the regular chocolate chips. I wonder how these would taste with homemade Nutella? I find actual Nutella to be sickening sweet. You get a much better hazelnut flavor with homemade Nutella.
These look delicious! thanks for the recipe. I could have sworn that I recently watched a video where you make a shortbread like cookie with brown sugar and skor toffee bits. The dough was rolled into a log and refrigerated, then cut and baked. Was that your video? Can you share a link with me? I have searched for it but couldn't find it. Thanks.
@@GlenAndFriendsCooking Good to know that I didn't dream it, and that my search skills are not waning. I look forward to trying the recipe, should you put the video back up. Thanks!
European Lindt hazelnut spread is amazing. It has much more hazelnut flavor and is less sweet. Both the Italian and German versions are good, but the US one isn't quite the same (still better than nutella).
@@GlenAndFriendsCookingSo, I tried one of your recipes with this conversion and i ended up with a tough cake maybe because i added too much flour even though it's the correct weight in your recipe then i tried it again using measuring cups and it turned out perfect
@@angeltabot3932 sorry that you’re have such trouble. Perhaps you don’t understand that mL is not a measurement of weight? In Canada ( a Metric country) we use volume measurements for cooking, so all of the Metric in our recipes (mL) is also by volume. In short - you can’t weigh mL (!) no matter what your scale might tell you. Of course the lone exception to that is water; 1 mL of water weighs 1g - but nothing else is the same density. So if you’re having trouble I would suggest that it’s time for a Metric refresher?
@@GlenAndFriendsCooking oh I see the problem now I thought it's the same density whether milliliters or grams no matter dry or wet the measurement, my bad😅 I'll just stick with using measuring cups and spoons to your recipes. Thanks
I wonder how much 175 ml Nutella weighs. I really dislike volume measurements for things that are sticky. Also a bit funny that where I live you can easily get hazelnuts all year round, but pecans are harder to find. Going to do a batch of bakers ammonia cookies today and then I might try these.
I may need to make another trip to the store for some Nutella. I don't normally eat it. I am wondering how sweet these are...? I would increase the nuts and reduce the chocolate chips I think because I really like nuts and less sweet stuff.
Surprisingly they're not that sweet. I omitted chocolate chips at all and and added not full cups of sugar. They end up very well balanced. I always reduce the amount of sugar in cookie recipes.
Glen, at some point could you elaborate on why a recipe not only asks for baking soda and an extra measure of baking powder? Baking soda is baking powder with cream of tar tar mixed together, right?
looking for the video that was posted a few months back of Glen making a Skor cookie. They were baked in a muffin pan. Can anyone tell me title of the video? I tried "skor Shortbread " cookies but couldn't find it.
Glen took it down for his own reasons. He says he may repost it at a later date. The recipe is on the next recipe he posted. I think it was Smothered Chicken. I posted it in the comment section.
@@joantrotter3005 yes, my nut allergy is only hazelnuts pastacios and brazil nuts, but it's really severe on those for some reason... almond butter is a great idea, actually!
Next time, record t by recipe on your phone, “voice memos “ on an iPhone. Not sure the equivalent on a droid. (Y’all strike me as droid users😄. ) You can then transcribe it at your leisure. The cookies look like the bomb! Merry Christmas🎄
Mixing that mix in that mixer was impressive to me. Why a mixer? well I'd never seen just how well those squeegees on the paddle work. This is the first I was able to see the actual workings due to the color differential. Sorry, but I love my sweets, but Nutella's a bit too sweet, I wish it was more hazel-nutty
You should try to make your own. It’s not hard. Just put the nuts in the blender or food processor until you get the consistency you want, and add a little salt, and sugar to taste. Healthier for you anyway…
Ok I'm going to delve into a sensitive topic: How to add eggs in a baking recipe. Everyone, and I mean everyone, says add one egg at a time and ensure each one is fully mixed in before adding the next. Why? I challenge this convention. What would happen if you added two at once - or three if you dare? Would a small black hole open up in the kitchen and suck the entire solar system down a wormhole into oblivion? I think not! . . . I kid, I kid. Really it just struck me as funny how absolutely doctrinaire the egg addition instructions are.
Adding all the eggs at once actually takes way longer to blend in. You also risk the batter becoming clumped without emulsifying properly. I know - I’ve tested it out.
Heads up @Warren Pattison There are no (0, Zero) weights given in this recipe... So why are you weighing anything? ALL I REPEAT - ALL All of the measurements are for volume. Metric doesn't mean by weight.
Sorry but mL isn't a 'liquid', measurement... It's a measurement of volume; 1 cubic centimetre to be exact. Liquids, gasses, solids, empty space - anything that fits in 1 cubic centimetre.
@@GlenAndFriendsCooking OK, I concede your point. However dry ingredients don't always occupy the same volume with the same weight. Sifted vs. Unsifted flour for example. Also chopped nuts and fruit. Decades ago I worked in a bakery where almost all ingredients were weighed; liquids, fruit, and dry. Today I convert convert volume measurements to weight (dry ingredients) based on product labeling. I believe the yield is more consistent from batch to batch.
@@GlenAndFriendsCooking Completely true of course, but many countries (like mine The Netherlands) dont use volume for non liquid stuff and even wen liquid I like to weigh it. It is just so consistent, i dont have to take in account if something is more density or not.
Yuk! Nutellla....my Russian hubby first alerted me to the massive amount of unhealthy palm oil in one jar of Nutellla. Not only is palm oil not good for you it is also horrific for what is left of our worlds precious Orangutans, tarsiers, bush babies and other precious rain forest fauna. Palm oil is all over our food industry now globally and we all need to find ways to boycott all chocolate etc. Which contains it. Maybe a recipe for home made nutella would be cool. Love your channel Glen. Sorry to be the eco party pooper on this recipe but I felt I had to try to raise awareness.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
I made these cookies for Christmas and they were a HUGE hit. Thank you for posting the video.
Y'all are joyful people. Thanks for the recipe!
Julie is my coffee detector. Go Julie! I cant get hazelnuts at all except at Christmas in bulk nut mixes. Guess I’ll have to make out a grocery list in a hurry. I’m supposed to make Biscotti today too! Better get to it! Thanks, Glen; and thank the nice pastry chef you got the recipe from for us, too. Merry Christmas!
If you have a Bulk Barn near you, they usually have hazelnuts. I get them there for making linzertorte cookies.
@@tinapetrovicz9741 Bulk Barn is listed as a Canadian store. I live in the the States, in Oklahoma and too far from the Canadian border for comfort. I ended up ordering online, but thank you!
Hit the like button even before watching-you had me at Nutella! Lol! Definitely have to watch the homemade Nutella video next.🤤
Now I know what to do with that jar of Nutella sitting in the pantry. Thanks for the video 👍👍👍😁
We were literally just looking for a Nutella recipe for xmas baking - we have a container of it in the house we'll never eat, so it's great to find something good to use it in! Will be a nice addition to the goodies boxes this year! Thanks!
You don't eat Nutella at your house?????
I have to buy THREE of them! One for me to eat, one to share, and ine for recipes!🤣
I'm sorry... But the idea of having a nutella container in the house that will never get eaten... I did not think it possible.
Quick, get this poor guy a crape recipe STAT!
@@Erkynar Even as a diabetic a jar of Nutella won't last a week in my room >.
I can not wait to try these. I LOVE Nutella~ Thank you, thank you, thank you... and the bakery~
I’m so impressed with your clean oven. 👍 oh I wish I could keep mine that clean.
I made the sweet salty holiday toffee crunch this morning . The chocolate is really messy as it melts on the fingers ( good licking ) and they taste fantastic . Looking forward to trying these too . Thanks Glen !
Mine just came out of the oven and, Oh, my!! Tasted great but, also used pecans because I couldn't find any hazel nuts. I did have to make a slight change as I ran out of AP flour! That never happened before LOL.. ended up adding a cup of bread flour. My cookies are a little on the "cakey" side but still a good cookie! Thanks Glen!
Wooo! Thanks, Glen!
Definitely going to try this one.
I'm saving these to my recipes playlist 😎
That is great of the baker!
Nutella always makes things taste really good. I use it in making my chocolate/coffee ice cream.
I had a go at the almond and orange biscotti yesterday. Turned out so nice! Thanks Glen!
Looks like a really great cookie.
Wife and I made these, with chopped filberts (hazelnuts for those outside of Oregon) and they are DELISH! Looking forward to making the Eggnog Crumb Cake for Christmas Morning. Thanks for the videos Glen & Julie. My wife and I are fans of your work and have incorporated many of these recipes into our rotation.
got my mouth watering! 😋
One more reason to like Glen and Julie, they are among those of us who don't like coffee!
Indeed I thought I was almost alone too, strangely I love the smell of coffee but can't stand the taste at all, so if I made these I'd leave it out. They look delicious.
Yet more untrustworthy people....
Looks great. Making some with my boys tonight. They like the PC Hazelnut spread
I'm thinking dried cherries and cinnamon with the pecans would be delicious! I'm usually team coffee. Even as a little girl I liked coffee, and fondly remember daiquiri ice over a scoop of mocha ice cream for a special treat. Olives and chocolate chips also made it on my wish list. Anybody else ask for food items as a child?
As kids we'd always get one birthday gift that was a food treat. Something we would not HAVE to share.
Happy Christmas glen and Julie 🏴🏴🏴🏴🇬🇧🇬🇧🇬🇧🇬🇧
Good Morning Glen, I have a cookie that I think would be an excellent recipe. It is called a Cherry Wink. It won the Junior Division of the 1950 Pillsbury Bake Off. It is a great looking Christmas cookie, especially if you substitute Glace Cherries for the Maraschino ones.
What's the recipe?
Wow other people don't like actual coffee too! I only like it in icecream or as a background flavor in sweets as well.
I made these today, and I love these cookies! I don’t really like chocolate that much, but these are great! I made them with hazelnuts, though. Tell your friend the pastry chef thanks for me! (And thank you!)
These could be rolled into logs using cling rap then frozen. Take them out, cut into same sized pucks and bake.
I am SO GRATEFUL!!! Thank you, Glen and Julie.
I really don't like the taste of coffee and have tried many a recipe where the writer/demonstrator claims that "the coffee won't add any coffee flavour, it will just intensify the flavour of the chocolate." And, time after time, the coffee note comes through loud and clear. I assume that, for people who like coffee and drink it often, they are so habituated to the flavour that they are no longer as sensitive to it as those seemingly few of us who just don't like it.
Knowing that you will give a reliable assessment as to the amount of coffee flavour that comes through in a recipe is a good thing to know. Yes, yes, I know I could simply eliminate the coffee, and I often do, but for those rare occasions where it seems that it may truly just boost the flavour of the chocolate... well, I wouldn't want to pass that up!
So, being Scottish, I'm wondering if you could "batter" a haddock (or other savoury things, like mushrooms) in this batter and then deep fry it. Kinda like the inverse of a deep fried Mars Bar. I can get my coat if this is too much for everyone ;)
While my personal reaction to chocolate breaded fish was Hell NO! I do enjoy tempura, and there was a place years ago that had nutmeg donut batter over Italian breaded mushrooms. Our friend couldn't eat enough of them when she was pregnant. Maybe battered fruit or sweet potato though? I have had a sweet beer batter on fish that was good.
Maybe over chicken nuggets? If you haven't had chicken nuggets using a chocolate Frosty as the dipping sauce, I recommend it! Spicy fries too.
Chocolate battered Banana, but the batter would have to be 70% Cocoa or just battered and fried ice cream. Yes, I'm Scottish too, can you tell 🤣
A place in Baltimore called The Brewer's Art had a dish of venison roast rubbed with espresso and served with a chocolate ganache sauce/gravy.
We are gonna make these tonight!
Gonna Give this a try for sure
I can’t do coffee either. But I can dip these in tea!
I don't care for coffee, either, but I love it in anything chocolate.
Hot damn I've been delaying making cookies and I'm glad I did - this looks amazing, heading to the store now!
Oh man my wife is definitely gonna make us make these this weekend
How about helping her? It might be fun!
@@murlthomas2243 *us* implies the both of us, haha
Happy Christmas glen 🧐👍🏻🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🏴🏴🏴🏴🏴
Sounds good! Glen, what size disher did you use to portion these? Thanks!
I made these for the Christmas cookie platter, and they did not disappoint. I would probably halve the recipe though, as even reduced it's still a huge batch.
That went directly into my recipe folder
Anyone that want this recipe by weight here it is. I have tested my self and they are great:
70gr cocoa powder
250gr sugar
170gr brown sugar
160gr melted butter
175gr warm milk
2gr instant coffee
250gr Nutella
2 large eggs
5 gr (1 tsp) pure vanilla extract
600gr flour
9gr (2 tsp) baking powder and 3gr (½ tsp) baking soda
Or 4gr cream of tart and 8gr baking soda
5gr (1 tsp) salt
250gr chocolate chips
100gr coarsely chopped toasted hazelnuts
I have the same opinion of coffee - I don't like it but I do enjoy coffee flavoured candy and icecream.
Thank you. LLOOVVEE cookies. I bid you peace.
Made these with toasted hazelnuts, browned butter, and added a tablespoon of Frangelico hazelnut liqueur. WOW 🤩
I don't drink coffee either and like you I think it tastes good in chocolate. But I also think it gives a campfire smoke flavor to things like chilli or baked beans and similar things.
Maybe a little espresso powder? I used some the last time I made brownies and they were really good.
These would be really good using white chocolate chips instead of the regular chocolate chips. I wonder how these would taste with homemade Nutella? I find actual Nutella to be sickening sweet. You get a much better hazelnut flavor with homemade Nutella.
I remember that video, and woah! It was two years ago! That's nuts (pun intended).
I'll be right over!
These look delicious! thanks for the recipe. I could have sworn that I recently watched a video where you make a shortbread like cookie with brown sugar and skor toffee bits. The dough was rolled into a log and refrigerated, then cut and baked. Was that your video? Can you share a link with me? I have searched for it but couldn't find it. Thanks.
That was our video - I pulled it down, though I may put it back up in the future at some point.
@@GlenAndFriendsCooking Good to know that I didn't dream it, and that my search skills are not waning. I look forward to trying the recipe, should you put the video back up. Thanks!
Now I want Julie's French cruller recipe
European Lindt hazelnut spread is amazing. It has much more hazelnut flavor and is less sweet. Both the Italian and German versions are good, but the US one isn't quite the same (still better than nutella).
You should move to our corner of Oregon. This area grows 90% of the hazelnuts sold in the US.
Sounds like you are in the northern valley… filbert capital of the world! 👍🏻
I have pecans out the wazoo, but no filberts. I ordered online from a company in Oregon though.
Hmm, I wonder what the result would be with mixed nuts--maybe hazelnut, pecan, and walnut
They would be great! The pecans were amazing.
I would make my own Nutella with Organic raw almond butter and organic carob powder. No caffeine but taste just as good!
For those who are using metric measurement the conversion of the recipes isn't accurate it's best you just use measuring cups and spoons
@ANGÉL TABOT Could you explain why the Metric isn't accurate???
The Metric measurements are perfectly accurate!
@@GlenAndFriendsCookingSo, I tried one of your recipes with this conversion and i ended up with a tough cake maybe because i added too much flour even though it's the correct weight in your recipe then i tried it again using measuring cups and it turned out perfect
@@GlenAndFriendsCooking it's actually your Sour cream cake I've tried and i swear i followed the weights perfect but then i ended up with tough cake
@@angeltabot3932 sorry that you’re have such trouble. Perhaps you don’t understand that mL is not a measurement of weight? In Canada ( a Metric country) we use volume measurements for cooking, so all of the Metric in our recipes (mL) is also by volume.
In short - you can’t weigh mL (!) no matter what your scale might tell you. Of course the lone exception to that is water; 1 mL of water weighs 1g - but nothing else is the same density.
So if you’re having trouble I would suggest that it’s time for a Metric refresher?
@@GlenAndFriendsCooking oh I see the problem now I thought it's the same density whether milliliters or grams no matter dry or wet the measurement, my bad😅 I'll just stick with using measuring cups and spoons to your recipes. Thanks
I wonder how much 175 ml Nutella weighs. I really dislike volume measurements for things that are sticky. Also a bit funny that where I live you can easily get hazelnuts all year round, but pecans are harder to find. Going to do a batch of bakers ammonia cookies today and then I might try these.
I may need to make another trip to the store for some Nutella. I don't normally eat it. I am wondering how sweet these are...? I would increase the nuts and reduce the chocolate chips I think because I really like nuts and less sweet stuff.
Surprisingly they're not that sweet. I omitted chocolate chips at all and and added not full cups of sugar. They end up very well balanced. I always reduce the amount of sugar in cookie recipes.
Glen, at some point could you elaborate on why a recipe not only asks for baking soda and an extra measure of baking powder? Baking soda is baking powder with cream of tar tar mixed together, right?
Cookies and airplanes - what else could one want?
I like the Food Lion brand better than Nutella. I looked at the ingredients and I think it contains more hazelnuts than Nutella.
😁🖖👍✌👌😎
Hazel nuts can be found at Costco
I have a Costco locally, but no membership. I ordered online instead. It was expensive, but I bought enough to make the shipping worthwhile.
looking for the video that was posted a few months back of Glen making a Skor cookie. They were baked in a muffin pan. Can anyone tell me title of the video? I tried "skor Shortbread " cookies but couldn't find it.
Glen took it down for his own reasons. He says he may repost it at a later date. The recipe is on the next recipe he posted. I think it was Smothered Chicken. I posted it in the comment section.
Betty’s (of Yorkshire) Fat Rascal next? 😀
only reason I'm unsure of the coffee is that I have a mild coffee allergy. will have to find something to replace it
Marmite or Vegemite
allergic to hazel nuts but I'll sub peanut butter
Can you have almond butter or sunbutter?
@@joantrotter3005 yes, my nut allergy is only hazelnuts pastacios and brazil nuts, but it's really severe on those for some reason... almond butter is a great idea, actually!
@@gingergander774 , tahini might work too, but I think it has more oil?
Next time, record t by recipe on your phone, “voice memos “ on an iPhone. Not sure the equivalent on a droid. (Y’all strike me as droid users😄. ) You can then transcribe it at your leisure.
The cookies look like the bomb!
Merry Christmas🎄
Mixing that mix in that mixer was impressive to me. Why a mixer? well I'd never seen just how well those squeegees on the paddle work. This is the first I was able to see the actual workings due to the color differential. Sorry, but I love my sweets, but Nutella's a bit too sweet, I wish it was more hazel-nutty
You should try to make your own. It’s not hard. Just put the nuts in the blender or food processor until you get the consistency you want, and add a little salt, and sugar to taste. Healthier for you anyway…
I may be the only person that doesn't like chocolate hazelnut spread.
Ok I'm going to delve into a sensitive topic: How to add eggs in a baking recipe. Everyone, and I mean everyone, says add one egg at a time and ensure each one is fully mixed in before adding the next. Why? I challenge this convention. What would happen if you added two at once - or three if you dare? Would a small black hole open up in the kitchen and suck the entire solar system down a wormhole into oblivion? I think not! . . . I kid, I kid. Really it just struck me as funny how absolutely doctrinaire the egg addition instructions are.
Adding all the eggs at once actually takes way longer to blend in. You also risk the batter becoming clumped without emulsifying properly.
I know - I’ve tested it out.
EDIT - I was wrong! (Original comment: HEADS UP FOLKS - The weight on the flour is wrong!)
Heads up @Warren Pattison There are no (0, Zero) weights given in this recipe... So why are you weighing anything?
ALL
I REPEAT - ALL
All of the measurements are for volume. Metric doesn't mean by weight.
@@GlenAndFriendsCooking You sussed out i'm a non-metric US guy - sorry about the confusion!
i'm a rarity, I can't stand nutella, looks like a good cookie for thos who do like it tho
I agree. I’d love a recipe for a chocolate spread made with another nut. I’m not a hazelnut fan.
Glen, you are killing me giving dry ingredients in liquid measures.
Sorry but mL isn't a 'liquid', measurement... It's a measurement of volume; 1 cubic centimetre to be exact. Liquids, gasses, solids, empty space - anything that fits in 1 cubic centimetre.
@@GlenAndFriendsCooking OK, I concede your point. However dry ingredients don't always occupy the same volume with the same weight. Sifted vs. Unsifted flour for example. Also chopped nuts and fruit. Decades ago I worked in a bakery where almost all ingredients were weighed; liquids, fruit, and dry. Today I convert convert volume measurements to weight (dry ingredients) based on product labeling. I believe the yield is more consistent from batch to batch.
@@GlenAndFriendsCooking Completely true of course, but many countries (like mine The Netherlands) dont use volume for non liquid stuff and even wen liquid I like to weigh it. It is just so consistent, i dont have to take in account if something is more density or not.
This is the third video in a row that's been glitched, so I can't watch iiiit ):
You're bad for my diet.
Yuk! Nutellla....my Russian hubby first alerted me to the massive amount of unhealthy palm oil in one jar of Nutellla. Not only is palm oil not good for you it is also horrific for what is left of our worlds precious Orangutans, tarsiers, bush babies and other precious rain forest fauna. Palm oil is all over our food industry now globally and we all need to find ways to boycott all chocolate etc. Which contains it. Maybe a recipe for home made nutella would be cool. Love your channel Glen. Sorry to be the eco party pooper on this recipe but I felt I had to try to raise awareness.
I hear you - that’s why we make our own, the recipe is on the Chanel page
Not all chocolates contain palm oil. Only compound chocolate does.
Nutella is overrated.