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@kitchensharksgh: Step outside and bring the kitchen with you using the Ninja Woodfire Electric BBQ Grill & Smoker. This appliance simplifies outdoor cooking by combining seven essential functions: BBQ Grill, BBQ Smoker, Air Fryer, along with baking, roasting, dehydrating, and reheating capabilities in a single unit. 🔥⁠ ⁠ The Ninja outdoor grill features a Woodfire Technology which helps you achieve real smoky flavours using natural and eco-friendly wood pellets. ⁠ ⁠ 👉 BBQ grill, smoke, air fry, roast and more ⁠ 👉 Easy to use – no charcoal, gas or flames⁠ 👉 Includes Woodfire Technology for authentic woodfire flavours⁠ 👉 Compact and portable ⁠ 👉 Weather resistant for year-round outdoor grilling⁠ ⁠ Imagine fuss-free weekend BBQs, no matter the weather 😍 Who’s looking forward to trying this out?

Kitchensharksgh
Kitchensharksgh
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Region: GH
Saturday 08 February 2025 08:34:14 GMT
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BROWN BUTTER PISTACHIO CREAM CHOCOLATE CHIP COOKIES My dream cookie 🍪 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (16-20 cookies): Ingredients: - 16 tbsp pistachio cream - 1 cup + 2 tbsp salted butter - 1 cup brown sugar - 1/2 cup granulated sugar - 2 eggs, at room temp - 2 tsp vanilla extract - 2 tbsp heavy cream, at room temp - 2 3/4 cups all-purpose flour @Bob’s Red Mill - 1 tsp baking soda - 1 tsp baking powder - 1 1/2 cups semi-sweet or dark chocolate chips or chopped chunks - 1/3 cup chopped pistachios, for topping *You can cut the recipe in half to make 8 cookies Instructions: Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and allow to let it cool slightly. In a medium bowl whisk together the flour, baking soda, and baking powder. Set aside. Once the brown butter has cooled, add the browned butter and sugar to a large bowl. Whisk well until combined and lighter in color. Then add in the eggs, vanilla, and heavy cream. Whisk until well combined. Add the dry ingredients to the wet, and gently fold until fully incorporated. Add the chocolate chips/chunks, and gently fold until evenly dispersed. Cover the bowl with plastic wrap and place in the fridge to chill for at least 1 hour (ideally 2-3 hours) or up to 24 hours. Freeze the pistachio cream. Line a baking sheet with parchment paper. Scoop the pistachio cream into tbsp-sized dollops (16-20) onto the baking sheet. Place into the freezer to chill. Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Use a medium cookie scoop to scoop the dough into your palm and flatten the dough. Place one frozen ball of pistachio cream into the center. Scoop another cookie dough ball and place it on top of the pistachio cream. Seal the edges of the cookies and place onto the prepared baking sheet, spacing the cookies 2” apart from each other. Top the cookies with extra chocolate chunks and chopped pistachios. Bake at 350F for 18-20 minutes, until golden and the edges are set. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Enjoy! #brownbutter #brownbuttercookies #chocolatechip #chocolatechipcookies #brownbutterchocolatechipcookies #cookierecipe #pistachio #pistachiocream #baking #dessert #pistachiocookies #chocolate
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