VR-Story, San Leandro, CA (2025)

04/08/2025

The most beautiful little bird on earth 👍❤️

04/08/2025

Texas meets junk food energy 👍❤️

04/08/2025

👍❤️

03/25/2025

Italian Christmas Cookies (Anginetti)
These delicate and slightly citrusy Italian Christmas cookies, often called Anginetti or Knot Cookies, are a festive treat typically dipped in a sweet glaze and decorated with sprinkles. The picture shows a variety of shapes and decorations, but the base recipe remains similar.

Yields: Approximately 3-4 dozen cookies (depending on size)
Prep time: 30 minutes
Cook time: 10-15 minutes per batch
Cooling and Glazing time: Several hours

Ingredients:

For the Cookies:

4 large eggs

1 ½ cups granulated sugar

1 cup vegetable oil (or light olive oil)

1 teaspoon vanilla extract

1 teaspoon anise extract (optional, but traditional for some variations)

Zest of 1 lemon

Zest of 1 orange

4 cups all-purpose flour, plus more for dusting

4 teaspoons baking powder

½ teaspoon salt

For the Glaze:

4 cups powdered sugar, sifted

½ cup milk (or lemon juice for a more citrusy glaze)

1 teaspoon vanilla extract (or lemon extract if using lemon juice)

For Decoration (as seen in the picture):

Colorful sprinkles (nonpareils, jimmies, sanding sugar)

Chopped nuts (almonds, walnuts, pistachios)

Candied cherries, finely chopped

Instructions:

1. Make the Cookie Dough:

In a large bowl, whisk together the eggs and granulated sugar until light and slightly thickened.

Gradually whisk in the vegetable oil until well combined.

Stir in the vanilla extract, anise extract (if using), lemon zest, and orange zest.

In a separate medium bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until just combined. The dough will be soft and slightly sticky.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to make the dough easier to handle.

2. Shape the Cookies:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Lightly flour your work surface. Take a portion of the chilled dough (keep the rest refrigerated) and roll it out to about ¼ to ½ inch thickness.

Use cookie cutters in various shapes (stars, rounds, flowers, etc.) or simply cut the dough into squares or rectangles. You can also roll small ropes of dough and tie them into loose knots or form other shapes as shown in the picture.

Carefully transfer the shaped cookies to the prepared baking sheets, leaving about 1 inch of space between them.

3. Bake the Cookies:

Bake for 10-15 minutes, or until the edges of the cookies are lightly golden and the bottoms are just starting to brown. The cookies should remain fairly pale.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

4. Prepare the Glaze:

Once the cookies are completely cool, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, milk (or lemon juice), and vanilla extract (or lemon extract) until smooth and glossy. Add more liquid or powdered sugar as needed to reach a smooth, spreadable consistency.

5. Glaze and Decorate:

Dip each cooled cookie into the glaze, ensuring the top is evenly coated. You can also use a spoon to drizzle the glaze over the cookies.

Immediately after

Once the glaze is fully set, store the Italian Christmas cookies in an airtight container at room temperature for up to a week.

Tips for Success:

Don't overmix the dough: Overmixing can develop the gluten and make the cookies tough.

Chill the dough thoroughly: This makes it much easier to roll and cut.

Keep the remaining dough chilled: Work with small portions of the dough at a time.

Bake until just lightly golden: These cookies should remain fairly pale and soft.

Ensure the cookies are completely cool before glazing: Warm cookies will cause the glaze to melt and run.

Adjust the consistency of the glaze: Add a little more liquid for a thinner glaze or more powdered sugar for a thicker glaze.

Get creative with shapes and decorations: This is a fun cookie to customize for the holiday season.

For a thinner glaze dip: Dip the cookies quickly.

For a thicker glaze: Let some of the excess drip off after dipping.

Enjoy these festive and delicious Italian Christmas Cookies! They are perfect for sharing and make a beautiful addition to any holiday cookie platter.

03/25/2025

Keto Peanut Butter Brownies
These decadent Keto Peanut Butter Brownies offer the rich, fudgy texture of classic brownies topped with a smooth and creamy peanut butter layer, all while keeping the carbs low.

Yields: 16 servings
Prep time: 20 minutes
Bake time: 25-30 minutes
Chill time: At least 2 hours

Ingredients:

For the Keto Brownies:

½ cup (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

½ cup erythritol or your preferred keto-friendly sweetener (adjust to taste)

2 large eggs

1 teaspoon vanilla extract

½ cup almond flour, finely ground

¼ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

For the Keto Peanut Butter Layer:

½ cup natural unsweetened peanut butter

¼ cup powdered erythritol or your preferred keto-friendly powdered sweetener (adjust to taste)

2 tablespoons heavy cream

½ teaspoon vanilla extract

Pinch of salt

Instructions:

1. Preheat Oven and Prepare Pan:

Preheat your oven to 350°F (175°C).

Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Grease the parchment paper.

2. Make the Keto Brownie Batter:

In a heatproof bowl set over a saucepan of gently simmering water (or in the microwave in 30-second intervals), melt the butter and unsweetened chocolate together, stirring occasionally until smooth. Remove from heat and let cool slightly.

In a large bowl, whisk together the erythritol (or sweetener) and eggs until slightly pale.

Stir in the vanilla extract.

Gradually whisk the melted chocolate mixture into the egg mixture until just combined.

In a separate bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and salt.

Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

3. Bake the Keto Brownies:

Pour the brownie batter into the prepared baking pan and spread it evenly.

Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached (they should still be a little fudgy in the center).

Let the brownies cool completely in the pan on a wire rack.

4. Make the Keto Peanut Butter Layer:

While the brownies are cooling, prepare the peanut butter layer. In a medium bowl, combine the natural unsweetened peanut butter, powdered erythritol (or powdered sweetener), heavy cream, vanilla extract, and salt.

Stir until smooth and creamy. If the mixture is too thick, add a tiny bit more heavy cream (a teaspoon at a time) until desired consistency is reached.

5. Assemble the Keto Peanut Butter Brownies:

Once the brownies are completely cooled, spread the keto peanut butter mixture evenly over the top.

6. Chill and Cut:

For the best results and to allow the peanut butter layer to set, refrigerate the brownies for at least 2 hours before cutting.

Once chilled, lift the brownies out of the pan using the parchment paper overhang.

Cut into 16 squares.

7. Serve:

Enjoy these rich and satisfying Keto Peanut Butter Brownies chilled or at room temperature.

Tips and Variations:

Sweetness Level: Adjust the amount of erythritol or other keto-friendly sweeteners in both the brownie and peanut butter layers to your personal preference.

Nut Butter: You can substitute other keto-friendly nut butters like almond butter or sunflower seed butter for the peanut butter layer. Note that the flavor will change accordingly.

Chocolate Chips: For extra chocolatey goodness, you can stir in some sugar-free chocolate chips into the brownie batter.

Sea Salt: A sprinkle of flaky sea salt on top of the peanut butter layer can enhance the flavors.

Storage: Store leftover brownies in an airtight container in the refrigerator for up to a week.

Enjoy your guilt-free Keto Peanut Butter Brownies!

03/25/2025

Keto Ricotta Cake with Chocolate Ganache and Berries
This recipe creates a moist and flavorful keto-friendly ricotta cake, topped with a rich chocolate ganache and fresh berries for a delightful dessert that fits a low-carb lifestyle.

Yields: 10-12 servings
Prep time: 20 minutes
Bake time: 50-60 minutes
Chill time: 1-2 hours (for ganache to set)

Ingredients:

For the Cake:

1 ½ cups almond flour, finely ground

½ cup erythritol or your preferred keto-friendly sweetener (adjust to taste)

2 teaspoons baking powder

½ teaspoon salt

15 oz (about 1 ¾ cups) full-fat ricotta cheese, drained well

4 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract (optional)

Zest of 1 lemon (optional, for extra flavor)

For the Chocolate Ganache:

4 oz unsweetened or very dark keto-friendly chocolate, finely chopped

½ cup heavy cream

For Decoration:

½ cup fresh raspberries

½ cup fresh blackberries

Optional: Keto-friendly powdered sweetener, for dusting

Instructions:

1. Prepare the Cake Batter:

Preheat oven to 325°F (160°C). Grease and lightly flour (with almond flour) a 9-inch springform pan or a standard cake pan.

In a large bowl, whisk together the almond flour, erythritol (or sweetener), baking powder, and salt.

In a separate bowl, whisk together the drained ricotta cheese, eggs, vanilla extract, almond extract (if using), and lemon zest (if using) until smooth.

Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. The batter will be quite thick.

2. Bake the Cake:

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the top is lightly golden brown.

Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.

3. Make the Chocolate Ganache:

Once the cake is completely cool, prepare the chocolate ganache.

Place the finely chopped keto-friendly chocolate in a heatproof bowl.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.

Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes without stirring to allow the chocolate to melt.

Gently whisk the mixture until smooth and glossy.

4. Assemble and Decorate:

Place the cooled ricotta cake on a serving plate.

Pour the warm chocolate ganache evenly over the top of the cake. You can let it drip down the sides naturally for a rustic look, as shown in the picture.

Refrigerate the cake for 1-2 hours, or until the ganache has set.

Just before serving, arrange the fresh raspberries and blackberries on top of the chocolate ganache.

Optional: Dust the cake lightly with keto-friendly powdered sweetener for an extra touch of sweetness and visual appeal.

Tips and Variations:

Ricotta Cheese: Make sure to use full-fat ricotta cheese and drain it well to remove excess liquid. This will help prevent the cake from being too wet. You can drain it in a fine-mesh sieve lined with cheesecloth for about 30 minutes.

Sweetener: Adjust the amount of keto-friendly sweetener to your personal preference. You can also use a blend of different sweeteners.

Extracts and Zest: Feel free to experiment with other extracts like orange or lemon, or add orange zest instead of lemon.

Chocolate: Use a good quality unsweetened or very dark keto-friendly chocolate for the ganache. The higher the percentage of cocoa solids, the less sweet it will be.

Ganache Consistency: If the ganache is too thick, you can add a teaspoon more of warm heavy cream. If it's too thin, you can refrigerate it for a bit longer until it thickens slightly.

Serving: This cake is delicious on its own or with a dollop of unsweetened whipped cream.

Storage: Store leftover cake in an airtight container in the refrigerator for up to 4-5 days.

Enjoy your delicious and guilt-free Keto Ricotta Cake!

03/25/2025

Lime Macadamia Butter Cookies with Hibiscus Glaze
This recipe combines buttery, melt-in-your-mouth cookies with the bright zest of lime and the nutty crunch of macadamia nuts, all topped with a stunning and subtly floral hibiscus glaze.

Yields: Approximately 18-24 cookies
Prep time: 30 minutes
Chill time: 1 hour (minimum)
Bake time: 12-15 minutes per batch

Ingredients:

For the Cookies:

1 cup (2 sticks) unsalted butter, softened

¾ cup granulated sugar

¼ cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

Zest of 2 limes

2 ½ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup chopped roasted macadamia nuts

For the Hibiscus Glaze:

1 ½ cups powdered sugar

3-4 tablespoons strong hibiscus tea (see notes below)

Optional: A few drops of red or pink food coloring for a more vibrant color

Optional: Edible dried hibiscus flowers or sprinkles for decoration

Instructions:

1. Make the Cookie Dough:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.

Beat in the egg and vanilla extract until well combined.

Stir in the lime zest.

In a separate medium bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Stir in the chopped macadamia nuts until evenly distributed throughout the dough.

2. Chill the Dough:

Divide the dough in half and flatten each half into a disc. Wrap each disc tightly in plastic wrap.

Refrigerate the dough for at least 1 hour, or up to 2 days. This chilling time is crucial for preventing the cookies from spreading too much during baking.

3. Preheat and Prepare for Baking:

Preheat your oven to 350°F (175°C).

Line baking sheets with parchment paper.

4. Roll and Cut the Cookies:

On a lightly floured surface, roll out one disc of chilled dough to about ¼-inch thickness.

Use your desired cookie cutters to cut out shapes. Re-roll any scraps and cut out more cookies.

Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.

5. Bake the Cookies:

Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers appear set.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

6. Make the Hibiscus Glaze:

While the cookies are cooling, prepare the hibiscus glaze.

In a medium bowl, whisk together the powdered sugar and hibiscus tea, starting with 3 tablespoons. Add more tea, one teaspoon at a time, until you reach a smooth, pourable consistency. The glaze should be thick enough to coat the back of a spoon but thin enough to spread easily.

If desired, stir in a drop or two of food coloring for a more vibrant pink or red hue.

7. Glaze and Decorate:

Once the cookies are completely cool, you can glaze them.

Dip the tops of the cookies into the hibiscus glaze, allowing any excess to drip off. Alternatively, you can use a spoon to drizzle the glaze over the cookies.

If desired, immediately decorate the glazed cookies with edible dried hibiscus flowers or sprinkles before the glaze sets.

Let the glaze set completely before serving or storing the cookies.

Notes:

Hibiscus Tea: To make strong hibiscus tea, steep 1-2 hibiscus tea bags or 1-2 tablespoons of loose dried hibiscus flowers in ½ cup of hot water for at least 10-15 minutes. Strain well and let cool slightly before using in the glaze. You can adjust the strength depending on your preference.

Macadamia Nuts: Make sure the macadamia nuts are roasted for the best flavor. You can chop them finely or coarsely, depending on your preference.

Cookie Thickness: Rolling the dough to a consistent thickness will ensure even baking.

Preventing Spread: Chilling the dough thoroughly is key to preventing the cookies from spreading too much. If your kitchen is warm, you may need to chill the dough for longer.

Glaze Consistency: Adjust the amount of hibiscus tea to achieve your desired glaze consistency. If it's too thick, add a tiny bit more tea. If it's too thin, add a little more powdered sugar.

Storage: Store the completely cooled and glazed cookies in an airtight container at room temperature for up to 3-4 days.

Enjoy your beautiful and delicious Lime Macadamia Butter Cookies with Hibiscus Glaze!

VR-Story

04/08/2025

04/08/2025

04/08/2025

03/25/2025

03/25/2025

03/25/2025

03/25/2025

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category