honest i couldn't wait you're live right now this is the medical medium cooking show number one new
york times best-selling author the medical medium book series and we're having a great time today i
can tell you that you know why we're doing sugar cookies i'm gonna be high on sugar i'm gonna gobble
them up and be like sugar sugar cookies sugar cookies give me another one give me another one
i'm gonna go crazy on the sugar cookies i'm gonna i'm gonna make the sugar cookies and the raspberry
thumbprint cookies. Okay, guys. So I'm excited. Are we pumped up today? I got some cool things
to show you too. This is just going to be so fun. Yay. We're on. We're live right now. Medical
medium cooking show. We're making thumbprint cookies, raspberry thumbprint cookies, but I'm
going to put a bunch of different jams in those too. I got all these incredible jams. I can't wait
to show you. And we're going to do the sugar cookie as well. So let's just get started. You
guys. Good to see you guys. Have you ever made the medical medium sugar cookie recipe? That's
what I wanted to ask you guys. Have you tried that one or the thumbprint one? Which ones have
you guys tried? Have you made the thumbprint cookies or did you make the sugar cookies?
It's going to be incredible. I'm going to be jacked up on sugar like no end. I'm excited.
In a healthy way though. Healthy way. All the minerals, the trace minerals in that maple syrup.
So let's go into it. Let's start making some recipes here, you guys. So one and one third
cups of almond flour. So let's go find some almond flour over here. We got it right here.
I'm going to actually use this one. I already have one that's open.
Yes, you guys have tried them. I made both. Love them, April says. Incredible. It really is.
So we're doing one and one third cups. So let's get this bowl ready. You guys, I'm excited. Can
you see right there? I'm back. This is the medical medium cooking show. We're going to do
about a half cup there. We're going to go with another half cup.
There we go. And then we're going to do about a third. So let's do it right. Let's get the third,
the measurement out right here. I'm going to do a third now. You guys have tried these, right?
Echoda says, I love these cookies. So Echoda, you've had them too. I love them too. These are
amazing. These are so great. So we got some flour in here. That's the almond flour I'm using right
here, you guys. You'll see the link right there in the video. So I'm going to go with a quarter
cup of tapioca starch, right? Got the tapioca right here. So cool. So you're going to do a
fourth of a cup of that. Let's get that in here. It's good to see you guys. I'm excited. Can I use
fat-free flour instead? Try whatever you like. Absolutely. Be your own person, right? Try
different things if you want. I don't know how it's going to come out.
I don't know how it's going to actually come out though. Don't let, don't come back and say,
you told me it would be fine. I can use anything.
Medical medium, you said it would work. Okay. But of course you could do the things you want to do,
right? So we're going to do a half teaspoon of baking powder. So that's what we're going to do
now. Okay. Baking powder. So I got that right now. Glad you guys are coming on. Thank you.
If you guys don't know about the medical medium cooking show here, right? We're doing a lot of
cool stuff, which is really fun. I'm not known really to do a cooking cooking show, really. I'm
putting a half teaspoon. I'm known about being an expert in chronic illness all these years,
35 years, right? Many of you guys know that, the medical medium book series and stuff. But I do
cook every day and make things like things for myself and family and friends and all of that,
right? So the tapioca starch, I don't know if I popped that in yet. I think I did.
Is it? We're talking. We're having fun. We're going to whisk this.
there we go yeah it's in there nice so good to see you guys right here today i got some stuff
to show you we're gonna have some fun right we're gonna make the thumbprint cookies which is really
exciting i gotta tell you though right every time i make the raspberry thumbprint cookies
okay every time I do that man I I just I can't just eat one I mean I'm just gonna say it I can't
eat one so I'm gonna start doing I'm gonna start combining now other things we're making the sugar
cookies guys just so you know now it's time to put the coconut oil in here all right so we got
the coconut oil let's see how much coconut oil we're doing one tablespoon of coconut oil so
that's going to be fun, right? We got that. That's going to go in here. So let's get a
tablespoon of coconut oil. I'm so glad to know you guys have made these before.
Very happy to hear that, really. So we got the coconut oil in there.
let's put that away all right now we're going to do maple syrup a quarter cup of maple syrup
so i'm going to go with the maple syrup here i think i'm going to go with this one i can't wait
to talk about the maple syrups later i gotta be honest right so i'm all about maple syrup
like artesian maple syrups you know i know people are all about wine and how they're all about wine
and they're like, yeah, this wine tastes good.
This wine is aged.
This wine is sweet.
This wine is good.
Whatever.
You know, the whole bit.
I'm more into maple syrups, right?
Totally.
You know, that's really what I'm into.
These are incredible maple syrups.
I'll talk about them later too, you guys.
How many of you guys like maple syrup?
Right?
Especially for the holidays.
It's a great holiday gift, really,
for holiday recipes too and all of that.
so let's get some maple syrup in here okay so quarter cup let's do that
do a quarter cup of maple syrup here let's get our quarter cup going okay
let's get it in here
all right we just want to get it right
we're going to put a quarter cup of maple syrup let's drop that in
have you guys watched elf yet every year every year i gotta watch elf
all right so we got that
let's get the alcohol free vanilla extract in here too that's next all right so we're gonna do
one teaspoon of this, right? So let's get one teaspoon going.
We'll put that in here.
Got the vanilla extract in there. That's great.
You guys, this is incredible. We're making sugar cookies, raspberry thumbprint cookies,
having a great time. You love maple syrup too? Incredible. Elf is so funny. Christina says,
yeah i mean it's really really hilarious that maple syrup thing he's always doing i know i
mentioned it before but right so i'm gonna whisk this if you guys are okay with that we're gonna
mix this up now what i love about these sugar cookies is that there's no like there's no
there's i don't worry with these you know like if someone makes me sugar cookies
cookies and they bring them over. I'm scared crap to eat them. I'm like, is there lard in this thing?
What's in this thing? Hey, A.W., I made some sugar cookies for you because I know you love that kind
of stuff. And I'm going to drop them off here at the door. I'm like, all right, let me take a look
at these sugar cookies. Meanwhile, I'm scared crap. I'm like scared. Like, do I eat these sugar
cookies. I know, you know, I know the person who made them, made them with love, but I understand
that whole make things with love thing, right? I love that, right? Making, it's like making things,
you know, it's, it's all about, I made that with love. Okay. Well, I don't know if I want to put
the lard in my body though. I don't know if my body is going to love me for that. I know you
made those with love. I know you, you know, I know you did that. I get it. You put your heart
into those cookies. You made them out of love. You dropped them off at the doorstep. And now I'm
scared because even though you made those with love and stuff, I'm scared to death about eating
them because I don't know what's in there. So what I'm doing, I'm just getting the dough ready.
you guys see what I'm doing here so that's a nice that's your sugar cookie dough ball there
am I a terrible person for saying that you guys is that was that bad to say I don't know right
you said when someone drops somebody somebody drops something off and they make it I'm like
okay well look this is great but what's in here because right I don't know so yeah yeah but these
I don't feel that way right now that does a little on the soft edge here so what I'm gonna do is I
might add just a little bit more of almond flour in here okay because I think I under did it is
what happened so I'm gonna have a little bit more not much yeah not much but I'm gonna add a little
bit more here. There we go. Okay. Right. So I'm going to mix this dough up a little bit more here.
There we go. Wanted a good consistency, right? Show me your ingredients. I just saw that go up
on the comments. So it's like when you drop something off at my door, I want to see the
ingredients. Is that what it is? I want to see the ingredient list. Okay. Someone says, yeah,
no, I put, I put apricots in those AW. Yeah. But are they the sulfur ones? The real bad ones with
the toxic sulfites, right? It's like, okay. Hey, I made a, I made a fruitcake for you.
aw dropped it off at your door it's got like sulfites it's got like lard in there
it's got like crisco in there i don't know what it's got in there all right we're gonna put this
now in the you can put it in the freezer for a few minutes you can put it in the fridge for a few
minutes i mean for 15 minutes in the fridge i'm gonna go with like five to seven minutes in the
freezer. I'm going to cover it up with some plastic, you guys. I'm glad you guys are coming
on here. It's good to see you. It's the Medical Medium Live cooking show right here. Cool stuff
to show you. Lots of fun we're going to have. Let's get this in the freezer for a couple of
minutes. We're making the sugar cookie is what we're doing. We're chilling the dough is what we
are up to right now, chilling the dough, just so you know. Okay. So you guys, I got a confession.
Okay. Just so you know, I mean, a lot of people want to know a lot of things about me, right?
The medical medium. They're always like, what do you do? What are you always doing?
What's your thing? Like, what do you like? And you know, it's, it's true. It's true that I do
tend to dip my hands in the cookie jar a lot. And that's this right here. So when, you know,
like I'll be walking around the house, I'll be working really hard. I'll be writing the books
and I'll be opening up this right here. This is what I'll be doing. As you can see, that's not
from baking. The level used to be here, but just in the last, I don't know, five days, the level's
now here. So these are the maple candies where it's maple sugar. Okay. And yeah, no, I mean,
it's, it's a confession straight up. People want to know something about me because that's
transparency, EW transparency. Okay. You want to see transparency. I walk around and I do this a
lot right here. That's good. It's really good. But I love it. These are linked, by the way.
They got the maple leaves too. So good. These are so good. It's crazy. Selena says, yum, I want some.
they're so good
Chris
LOL
alright you guys
so
I just want to tell you that
what I like about these
is I'm
I know
I'm getting minerals in me
I know I'm getting trace minerals in me
these are great candy options for kids too
right
but I know I'm getting the trace minerals in me
I know it's really good for me
And the thing is, is that I'm always, look, you guys eat the way you need to eat the whole bit.
I eat in the low-fat realm.
So what I do is I don't have the high fat going on every single day in my diet.
I don't do that, right?
I keep the fats down.
When you keep the fats down, you can up your healthy sugar.
You can up your winter squash, your sweet potatoes, your regular potatoes.
You can up your carrots.
You can up your, you know, the kabocha squash.
You can up the butternut squash, right?
you can up maple syrup you can up those things it's not like i'm having a big giant turkey dinner
with all this turkey grease and then i'm down in a whole bunch of maple candies right on top of it
right that's when that's when you know because the fat becomes right the problem where it's too high
high fat you guys know that whole thing from the medical meme information right so because i keep
the fat down in the diet on the lower scale and I'm not tanking the fats, man, you can just,
that's when you can be like, yeah, I'll have some, lots of maple candies. I mean, anybody can have
maple candies. It doesn't matter what your diet's like. You can have them. It doesn't matter what
your diet's like or what you're doing. You can have them. And, but, but I'm, I can have more
of them, more of them. So good. Low fat feels good. See what you're doing? Yeah, this is really fun.
it's fun so what i do with maple syrups too right which is really great this was incredible this
one right here so i'm into maple syrups i'm into quality maple syrups right i like the different
consistencies right different um the different colors and consistencies
so i'm totally into maple syrups right there so i keep a lot of them around and i i like kind of
sewer of maple syrup. I'm sure I'm not an expert by any means about maple syrup. You know, I highly
doubt I'm a maple syrup expert. I'm not claiming that. But I can tell you that over the years,
since I was a kid, I definitely hung around maple syrup makers growing up periodically.
I've also you know I've also tasted a lot of maple water too coming fresh out of the tree
I've done that where I've done like you know I've gone up to the spigot and I've consumed water
literally coming out of the maple trees right I've done that so I'm not a maple syrup tree
expert or anything by that you know means right but I definitely know a lot about it and I'm into
it always have been so what i do is i keep a lot of them around and different ones around right and
the different qualities around and the different different the whole bit so let me so i'll show you
what i do which is fun too so i give you a little window into here let me move these over here
so the one i just used right
the run amok run amok i'll just give you a little window into that one there
All right.
So that's, I want to show you on the camera on that one there too.
And you can taste the difference with them.
So I put them in shot glasses so I can learn about that.
And, you know, a friend of mine said, that's just weird.
Like, why are you putting them in a shot glass?
I'm like, why are you drinking wine every night and talking about all your different wines and stuff?
It's like, you sound kind of crazy with the, like, maple syrup.
I'm like, are you kidding? You sound crazy playing with your 10 different wines and like, oh, this one's dry.
It's dry. How do you really know it's dry? It tastes dry.
Oh, this one's sweet. This one's, you know, like, you know, everybody's a wine expert.
Everybody is a wine expert.
It's like you see people go into a restaurant and they're just like, you know, it's incredible.
So, yeah. So what's wrong with a little bit of maple syrup? So I got, I got this one right here.
Let me take a look at this one. Yeah. If you guys can hit the follow button, so you can follow me
here on Amazon live to the medical medium cooking show right now. If you just got on here, I'm making
sugar cookies, but I'm just giving you a little window into my favorite maple syrups. I love them
so much. Yeah, wait, your maple syrup is arriving today? Incredible. I'm so excited about that.
So here's two different ones right here. Okay, so we got the crown. By the way, this crown one
is insane. Absolutely insane. I'm just saying. It's so incredible, right? Okay, I'm going to get
the cookies out. So what you can do is you can take a little taste test of these, right?
And you can see the different flavors. There are different flavors, which is incredible,
these different incredible brands, right? Oh my God. Two different flavors entirely.
That's, that's really crazy how that works. You know, when your senses get really sharp,
taste buds get really sharp because you get rid of all your processed foods. You get rid of all
that garbage. You get rid of all that junk. You get rid of those cakes and cookies and donuts,
all the bad ones, right? When you get rid of all that, man, your taste buds get sharp. You can
taste flavors. You can taste subtle, subtleties. You know what you're tasting, right? Because I
know people, I mean, it's funny. They'll be like, oh, I know flavors like nobody does. I'm like,
really? Is that between all the cheese, cheeseburgers at the fast food restaurants? Or is
that, is that all between all the processed food? Is that between that pig you were at,
that pig roast you were at and you had all that barbecue syrup? Like what, what do you mean your
palate sharp? Are you kidding? How, how is your palate sharp? I want to know. And, but when you
clean up your diet and you're not eating all that garbage and you're not eating all that junk,
and then you try to taste the difference between one maple syrup and the other, boom, you just know,
Let me get the dough out.
She's going to move these over a little bit.
And we're going to get some dough out here.
We're making sugar cookies, you guys.
Thank you for being in my kitchen.
We got some dough going on.
All right.
So what I'm going to be doing is I'm going to take a tablespoon here.
And I'm going to make these little cookies.
We're going to do sugar cookies right now.
Good to see you guys.
All right.
So let's go here. So right now I have my baking pan you guys can see
I'm gonna move it over like this
Right
And now I'm gonna kind of scoop from here like that
Okay
I'm gonna scoop from there just like that
I'm going to roll them in really nice circles.
Look at that.
It just pops them there.
That's one right there if you want to see it.
Let's get another one.
So I'm going to roll them in really nice circles.
Get another little scoop out of there.
These are my sugar cookies.
You know what my favorite thing is, you guys,
is when I'm eating one of these when it's hot out of the oven, right? Putting it on parchment paper.
You guys got your parchment paper going over there?
You can't be perfect. You can't have everyone this exact same perfect size, right?
You just try to gauge it and get the best you can.
at. J says, I love the raspberry thumbprint cookies. Yeah, they're so good. I'm making
those today too. If you just came on here and making raspberry thumbprint cookies, if
you just came on here, but I'm also making these sugar cookies too. If you guys just
arrived, right? Incredible. This is so fun. It's good to see you guys. I'm glad to know
you guys made these before many of you guys have made these before see i'm just dropping these
dropping these in like that this one might be a little bit smaller when i pull these out of the
oven and then i eat them hot i eat them warm out of the oven mind-blowing truly mind-blowing
seriously especially if you've been eating really good you know like you're eating you're trying to
really good. You're trying to, you know, keep, keep like, you know, keep on the straight and
narrow with it all. And then all of a sudden you get these, forget it.
You guys, I'm going to be using a special frosting.
I can't wait to show you. I'm going to show you the special frosting as soon as these go in the oven.
Right. It's going to be really fun.
We're in the medical medium kitchen. It's an honor to have you guys here.
So look, I just want to talk about that for another minute while we're rolling these, okay?
I get it. People make people things out of love and kindness. Totally understand.
I don't mean to be a snob. That's not what I'm trying to do, right?
is just that a lot of, you know, friends and family, they try to make me stuff.
And they'd be like, no, no, I used the good stuff, AW. I used the good stuff.
I'd be like, what do you mean? Like, what good stuff were you even talking about? I don't know.
I saw one of your videos. I'm using the good stuff. I made these baked goods for you.
And meanwhile, you know, I'm about to bite into it. And then spirit of compassion says
there's canola oil in there, AW. So I'm about to take a bite out of something
that somebody made out of loving kindness. The spirit of compassion says
canola oil right as I'm about to bite. So I'm like, canola oil. And then I stop.
This recipe right here is on the blog, if you guys want to know.
medicalmedium.com blog afterwards.
You can always find the recipe there.
All right, so I just made a really big sugar cookie.
I'm going to roll these into maple syrup
and set these up.
Not maple syrup, maple sugar.
So I'm rolling it into these
and I'll show you what I'm rolling it into.
So that's the one right there.
That's the maple sugar,
if you guys can see that.
so I'm rolling it in that right there trying to cover it all completely and
I'm putting it on the pan right there there we go
incredible
got another one i'm trying to cover it completely i mean you can just pop it in there and you're
good you can just pop it in there like that you're good but i'm trying to get it to really stick
like that if you guys don't mind i'm trying to leave a couple inches apart on the pan as i'm
doing this that's the maple sugar right there how many times have i said look you need look
maple syrup would be really good for you. I'm telling a friend, maple syrup would be really
good. And they're like, no, too much sugar, too much sugar. Meanwhile, they go and they have some
crazy dessert in a restaurant that has all this GMO sugar in there and everything else,
like GMO sugar and all this other stuff and bad pastries and all that. And I'm like, you know,
you really should just maybe have a little maple syrup and do something. They're like, no, no,
too much sugar. And then they're in a restaurant three times a week eating the worst stuff ever
with the most dangerous, bad sugar ever. And they're not even getting any trace minerals.
They're not even getting the healthy, healthy sugar. That's what's so ridiculous. Have you
guys seen that before? There we go. So have you guys seen that? Like how many times have you guys
seen that? You've offered some advice to somebody, right? Meanwhile, what they're doing is so far,
it's so, it's, it's so terrible what they're doing, but you're giving them advice and they're
turning it down. Like, no, no, that's, I don't want that. No, don't give me that healthy sugar
cookie. Don't, don't, don't do that. Don't give me the healthy sugar cookie. Yeah. Right.
Meanwhile, all of a sudden they have the, who knows what they've eaten? Like insane,
insane amounts of something. You guys hear it so often. So you guys know this. I'm not,
I'm not telling you guys any, anything you don't know. Right. Exactly. So you guys totally get it.
You guys have seen that before?
So you understand that?
Totally, right?
Am I preaching to the choir?
How does it work?
Right?
So I'm giving these guys some space, right?
Because these sugar cookies, they're going to pan out.
So I'm trying to give them some healthy room right here between all of them, okay?
So they're nice and even on the pan.
There we go.
Now I take this glass right here.
I'm just going to use this as a tool.
That's all. I'm going to use the tool and I'm going to crush this down.
So let's do that. Okay. You don't want it so flat. It doesn't have to be so, so flat, right?
You don't need it like flat as a pancake if you don't want to.
But I'm going to bring it down a little bit more because
all right that's an incredible sugar cookie right there
yep you got to push evenly keep that in mind push evenly there you go now it's going to stick to
your your um you know it can stick to these it just does sometimes it'll do that it'll stick to
it, right? Pushing them down here. You can make them. There we go. Hopefully we don't
have too many casualties. I think they're coming out good though, right? There we go.
I'm sure there's a lot of good bakers on here right now.
You guys are probably just like,
if I was only there, AW, if I was only in your kitchen,
I would show you how I do it.
I'm sure a lot of good bakers are there, right?
AW, I'll show you.
No, that's not how you do it.
You do it this way.
So anyway, this is how I do it, okay?
So look, we're going to keep on.
We're going to try to make a couple more.
We're going to get these in the oven.
There we go.
This puts you into a meditative state, right?
I think the one thing about making baked goods is it could really just throw you into such a great space, right?
The goal is not to eat every single one of them once they come out of the oven, right?
That's the goal.
Not to eat them all as they come right out of the oven, right?
I'm just making some room for them right there.
There we go.
Okay.
We're ready to put them in.
I think I'm going to put a little bit more of the maple granule sugar on top, if you
guys are okay with that. It's okay if you have a little sugar that comes off the cookie
and it's on the pan. There's nothing wrong with it at all. There we go. All right. Let's
get them in the oven. Give me you guys a little window into that right there, and we're going
in the oven right now. First set of cookies are in. Cooking up. I got the oven set for 350,
you guys. All right. So we're going to make raspberry thumbprint cookies. I want to show
you this maple cream though really quick. I forgot to show you guys this. I'm just going
to tell you right now. Once you have this, it's, if there's no turning back, I'm letting
you know. And this is an entirely different thing right here. So I'll show you that later what that
does. It's incredible. So let's start making the thumbprints. I'm going to put that right there.
Okay, let's go. So with the thumbprints, I'm going to grab a bowl here.
okay so i'm going to start with one cup and two teaspoons two tablespoons of almond flour
right here
so let's get that almond flour going
we're making raspberry thumbprint cookies but i'm going to put a bunch of different
flavors on there let's get two tablespoons on here too
Okay, so we got the flour in here.
Guys, making the thumbprint cookies.
What's your favorite cookies, you guys?
That's what I wanted to ask you.
Is it thumbprints?
Is it something else?
Is it a sugar cookie?
Is it a peanut butter cookie?
Like, what's your favorite cookies?
That's what I want to know, too.
So we're going to do a quarter teaspoon of baking soda is what we're going to do.
Here we go.
Got some baking soda here.
What's your favorite cookie? Peanut butter cookies? They're insane. They're insanely good.
My God. I think peanut butter cookies, that's a fun one too, all on its own. So we're going to put
a quarter teaspoon of this in here. It's a half teaspoon. We're going to go a little bit more.
There you go. Going to put some sea salt in here too.
let's get some sea salt out oatmeal cookies oatmeal cranberries your favorite
I don't even know if I had an oatmeal cranberry cookie peanut yeah I see the peanut and those
peanut butter cookies insane they're so good right gonna put some salt in here
right some sea salt okay
all right so we're going to mix this up
that's what we're going to do
oatmeal cookies peanut butter cookies sugar cookies thumbprint cookies
chocolate yeah that's that's a whole nother game right wow
whisking together
These are the dry ingredients right here.
And now I'm going to make the wet ingredients.
Okay.
I'm going to move this over.
Let's go.
It's good to see you guys.
If you just came on here, this is the Medical Medium Cooking Show.
We're making thumbprint cookies.
We're also making raspberry thumbprint cookies,
but we're going to put other incredible flavors in there. Follow me on this channel right here
because we do some cool stuff. We really do. And press the follow button right there. Just like,
okay. Okay. All right. So let's go at this side of it. Now we're doing the, um,
got the food processor. You need a food processor for this one. I mean, you can try to do it in
other ways. You can try to mix it with your hand and mix it with a fork or whatever you can do.
Right. And if you need to do that, you can do that. Okay. So we're going to do
we're going to get some tahini in the food processor we're going to go with a quarter cup
actually a half cup we're going to do got a half cup right here so you guys here's a tahini right
there and you can use a tahini you love this is one that i like right here so i just want to show
that's a great one
so we're going to go with a half cup
so I'll show you guys
this is going in the food processor
this one's linked
right there
the tahini
we're just about there
there we go
that's going in the food processor directly
make sure that comes out of there nice
so now we're going to do a half cup of maple sugar
that's next so this is a granule one right here so i got two kinds of maple sugar here i got one
that's more granule, one that's more fine. So it's granulated, but it's really fine right there.
Okay. This one's got a little bit more of a course. It's kind of like, you know, with salt,
you got the coarse salt and then you got the fine salt, right? You guys.
Kathy says, love the MM cooking show. Cosmic alchemist, alchemist. That's great. You leave
comments on YouTube. I always read your comments on YouTube all the time, right?
This one's a little bit trickier. I'm going to cut this.
Well, I'm honored you're here, truly, all of you guys.
Just get this open here. There we are.
So what I'm going to do is pour a half cup of the sugar in here.
There we go.
So,
guys we're making the thumbprint cookies and then we're going to add some vanilla
extract right here alcohol-free so I'll show you this one we're gonna do a half
teaspoon put that into the food processor there we go
incredible we're gonna give this a grind we're gonna blend it up
you can pulse it
right
and what i do is i move the sides down once it runs for a little while
i'm gonna take this top off and do this okay
so I'm pushing it down that tahini gets stuck everywhere so I like to kind of
get it down back in because I want to really blend this good
I'm going to do it one more time.
I'm going to actually push this down the sides.
I want this to actually blend evenly.
There we go.
and I'm gonna add it to the flour mixture next okay we're good
see I'm gonna add the flour mixture right in here we're gonna do
Hope everybody's holidays are going good.
You know, making baked goods during the holidays is kind of a stress release or stress reliever.
That's how I see it.
It takes you into such a great place.
I love it.
Right?
It's so healthy for the brain because it rewires the brain is what it does.
Recalibrates the brain.
Kind of takes you out of any kind of stressful space you're in.
You just get transported.
Just making the thumbprint cookie dough right here.
here. Now if it's too crumbly, you can add a little bit of water, but I'm going to check
it out instead. Yeah, just needs a little touch of water. That's what it needs. So I'm
going to add a tablespoon of water. Let's see that. I'm going to do two tablespoons.
It's a little on the dryer side.
Here we go.
Turning into a dough.
You don't want the dough really wet. You don't want it too moist.
you want it to be perfect.
Take a look.
Alright, we got an incredible cookie dough right now.
Show you guys.
Take a look.
That's it right there.
It's a great consistency.
It's not too wet.
It's not too dry.
It's going to turn into a nice dough ball.
I don't know if you guys can see that going in there.
There we go.
Let's make sure we get all of it.
A lot of cookie monsters around,
so you need as much as you can.
You know, you don't want any of it wasted.
Now we can turn this into a nice dough ball here.
dresses says i'm so thankful for you anthony i'm thankful for you too
the goal here is to form these one inch little dough balls okay and we're gonna roll them
here we go look at that i want to make sure this is really
stuck together. There's no air pockets in here.
You guys, we got some done cookies here, by the way.
We got some done cookies. Don't you like them
where they're nice and brown?
They're so good.
That's the way I like my cookies right there. These are the sugar cookies.
I love them just like this. They're toasty. They're warm. They're a little brown around
the edges. They're not burnt. Isn't this the way you guys like it? Do a close-up on it one more
time on this. This is the way I like my cookies. I don't like them when they're not cooked enough,
but I don't like them when they're burnt and these aren't burnt. There's this right in between
stage. That's perfect. And I'm really happy SOC told me these things were about to get past that
stage and they were about to go into burning land eventually. And they didn't. They're actually
perfect incredible too fun just too fun all right let's get this set up now you guys
let's get the thumb prints in you don't want air in your dough ball okay i think we're good
So let's do these little one inch pieces. Let's tear off these little one inch pieces right here.
Got some sesame seeds. We're going to dip these one inch pieces in sesame seeds. Okay.
Now, I'm going to do that right here.
Sherry says, Sherry Berry says, can you do a live show on how you do sprouts?
Yes, I am.
I'm going to do a medical medium cooking show right here on Amazon Live just on that alone.
Absolutely.
You get these one inch pieces right here.
You don't want them so small.
Yeah, you don't want them big either.
Right?
Roll them in a nice circle.
Yeah, I'm totally going to do that, you guys.
I'm going to, like, big time a sprout show.
Are you kidding?
Where it's just about the sprouts, the sprout stuff, all of it.
Don't worry.
We're going to do it.
Okay, we got that in there.
I think these are one of my favorite cookies all time right here.
Probably one of my all time favorite cookies.
You guys, the thumbprint.
But here's what's incredible.
Man, when you put these right here in that thumbprint,
the different flavors knock your socks off.
Like, incredible.
It takes the thumbprint cookie to another level.
Like, to be honest, when you have the right center for that thumbprint cookie, it's a whole nother level of incredible.
A whole nother level of incredible.
All right.
So we're getting these sesame seeds on here.
you guys
and we're making these thumbprint cookies right now
just too fun
what better way to spend a day
those jams are your jam, Selena?
man
those jams are so good
and they're so clean
but when you put them on the thumbprint cookies
it's a whole other level
it's a whole other level
just get some sesame seeds on these
There we go. One inch, one inch about, you know, give or take, these are probably in between there
one, one and a half inch. I just don't want them so small where it's three quarter of an inch of
a ball. And then the cookie's really tiny and you can't put enough jam on top. That's actually not
a good thing either.
Yeah, we're jamming.
Seaweed Hero, we're jamming.
We are.
And you like music.
I know you like music.
I read your YouTube comments
and you're just,
you're just like a wizard
at lyrics.
Like,
a wizard at lyrics, man.
Like, you put some
of the best stuff down there.
And I'm always like,
that's Seaweed Hero.
Jams are linked, you guys, in this video, just so you know.
And also in the Medical Medium Amazon Live store.
So they're linked in this video too,
because I'm going to be using the jams that are linked in this video,
but I got some extra jams in the Medical Medium,
because I got a bunch of the jams, like all the different flavors.
And I'll tell you what my favorite ones are.
Of course, I like the wild blueberry one.
I can't help it.
Maybe, I don't know, is that just me because of the wild blueberry thing?
Because I love wild blueberries.
but I do love the black raspberry one and the cherry ones. I don't know what to say.
Really? I think I love them all. These cookies are getting me into the holiday spirit. Thank you,
A.W. Marissa, thanks for being here. We're just rolling these up.
puts you into like a really powerful meditative state right there.
Some people say, hey, my anxiety's up.
I go make some cookies.
AW, I'm kind of depressed today.
My anxiety's up.
I'm kind of depressed.
Make some cookies, right?
The next thing you know, they're like, okay, and they're getting into it.
Now they're looking at the recipe and they're getting into it.
And all of a sudden, that anxiety is starting to calm down as they're doing it.
It's like it's starting to bring the anxiety down.
And they're like, hey, you know what?
That was the best idea I've ever heard.
I'm making the cookies.
Right?
Hey, UW, AW, there's so much going on.
I can't put the brakes on.
Everything is just going crazy right now.
I'm like a chicken with my head cut off.
I'm running around.
I'll be like, you know what?
Stop and make some cookies.
Just do it. Just stop and make some cookies.
And all of a sudden, when a person does it,
and it's just like, wait a minute.
That was incredible.
It's so fun to know they're healthy baking.
It is. It's real healthy baking.
That's the whole point.
These are holiday recipes for friends and family.
Keep that in mind.
So these are holiday recipes, just so you know,
for this holiday season.
and then after the holiday season,
make them anyway.
Every now and then.
Like once in a while.
Make them once in a while.
I know a lot of you guys do though.
You do make them.
I know that.
A bunch of you guys do.
I love your moon meditation
to pull out of emotion,
sluggish,
pull that emotion,
the sluggish emotions out.
Oh yeah, the moon meditation.
That's a powerful one there.
It really is.
All right.
We're almost done, you guys.
Probably got two more cookies and we're going to pop these in.
So I got enough batter here or dough, not batter, but dough to make two more cookies.
So I'm just making them right here.
There you go.
So I got two more right there.
Sunflower, not sunflower, sesame seeds all over me.
There we go.
Let's get the rest of this.
Okay.
Let's roll this up.
You got sesame seeds on here. Stargazing meditation, sea sage.
Stargazing meditation. It's one of my favorites, actually. One of my favorites by far.
Wow, AW, it's like you're talking to me now.
Anxiety's been so crazy lately for me.
It really does help.
I know the holidays do bring that up.
I like to break that anxiety and say, you know what?
That's it.
I'm not going to let it control me this holiday season.
No way.
No way.
All right, you guys, we're going to do the thumbprint now. Let's go. Let's have some space between them. It doesn't have to be perfect, but you want enough space between them, right?
I got a friend that has OCD right and they just don't want to they don't want to fix it right
and so you guys know like medical meme information and so when they do the thumbprint cookies and
organizing them up they're like it just drives them crazy right what I do now it naturally kind
of spreads open like that but I like to kind of put it together a little bit is what I like to do
so these kind of naturally do that there you go right there you want the you want the
center to be big enough to hold enough of that incredible jam right
i like to kind of put it just like that beautiful this is really
and you can kind of put them together a little bit too when they when they spread just a little
bit it's natural every thumbprint cookie will do that there you go and you got a nice center going
on in there too so let's just keep on making these here we'll go over here
there we go
if you do a shallow if you push them shallowy like that like that you're not going to get enough
jelly and jam on there
if you do it that way.
So you've got to go a little deeper.
There you go.
You want to be able to
get enough on there.
I mean, there's a sweet spot with it, really.
There's this incredible sweet spot
when you have just enough.
I'm going to move these over a little bit.
So you guys have made these, right?
or made a thumbprint cookie in your life?
If you haven't made them in a while,
you can make them now because, whoa,
I mean, look how healthy they are.
There's no canola oil in here.
There's no lard in here.
There's no hydrogenated whatever in here, right?
There's none of that hydrogenated stuff.
Okay.
There's no artificial sweeteners in here. How about that? Right? Artificial sweeteners.
There's no fillers. There's no preservatives in here. How about that? Right? There's no
preservatives in here. I can't tell you how many cookies have all these crazy preservatives in
there. You guys know that. Like how many cookies have all that? It's crazy to how much they really
have. It's actually insane. So we're just shaping is a little making sure they're just right. There
we go. All right. Yes reminds me really, I'm going to put these in the oven. I'm reading comments.
reminds you cookies that have a lot of junk in them we're getting these in here
I'm gonna pop these up cooling rack I think we can do that guys so let me bring
this over if you guys can see this let's get these off of here and get them on the
cooling rack. Okay. I can smell these, right? These are incredible. Incredible. Right there.
so i'm gonna while those are cooking there i'm gonna take out this maple cream
here's where it gets dangerous
here's where it gets here's where it gets crazy okay
this is a whole different level this maple cream like it's icing i kid you not like it's icing
on a cake kind of thing. Like, but for real, like, I got to be really careful with this because,
you know, give me a spoon for this one. Okay. But this tastes better than icing.
Icing doesn't taste this good. That's the whole point. I'll show you this one. You guys,
icing doesn't taste this good. It doesn't touch this maple cream. It doesn't. This is an entirely
different thing going on here. I'm just going to be honest, all right? So I'm going to get
a butter knife out, right? We're going to open this up.
You guys, I have these linked. A couple of different ones too. I got a couple of different
ones that I really like and I have it linked right there, okay? With the video. But let me show you
really close to with this right here. You guys, have you ever tried this? Okay. This is it right
here. And this maple icing, that's what I call it. It's a maple cream. When you taste it, I mean,
I don't even know what to say. I can't say enough about it. They can put a little bit on the sugar
cookies, right? Okay. It's only maple syrup. There's no butter in here. There's no butter
in here? I have to say it like a few times because I can't believe it. When I had this,
I was like, okay, wait a minute. There's no cream in here. You know, like cream,
like cow cream. There's no cow butter in here. Like what is in here? There's got to be preservatives
in here. There's got to be some kind of chemical, right? No, there's nothing. It's just maple syrup
turned into a maple cream with nothing added. It's insane. It's insane. So I'm going to put a
little bit on a cookie. So I'm doing an icing on my sugar cookie with this, right? And you can do
it in the way you want. You can cover the whole cookie, right? You can do a little bit of it,
right? But I'm going to tell you right now, the sugar cookie alone is so incredible,
hot out of the oven like this. And then when you put a little bit of this on top,
it takes it to a level that people, when you make this for your friends, your kids, your family,
people you love, your loved ones, your coworkers, guests, whoever, when you make this for relatives,
right? And they have this, they're going to think they're, they're going to feel like guilty or
something when it's the most healthiest one they've ever had in their life. The most healthiest
cookie they've ever had in their life. And meanwhile, that's what they're eating is something
you just saw right here and how good, like, right? Wowza, gonna order that? Kim, amazing because it's
worth it. It's worth it. Like this one's worth it for sure. I mean, it really is. I'm going to put a
little bit more on this cookie here. This is, look, I can't say enough about it. I don't even know what
to do because I can't say enough about it. Because when your friends and family actually try this,
when the kids try this, forget it. Like, forget it. It's an insane flavor. What I mean, insane,
I mean insane flavor. Listen, I know I'm trying to really like, I know I'm trying to really tell
you and get the message across on how good this tastes. But when you try it, you, I promise you
this, you'll say he was right. He was right. He, and he was right. Like for sure. He was right on
that. Like for real. So I'm putting a little bit of this on some of these just for now. And while
those are cooking, right. And even on a spoon by itself, just on a spoon by itself, take a look at
this close up here, you'll see the, right? This isn't fake ice cream, icing.
It's not fake icing. And you can cover the whole cookie. You can cover just the top and leave,
leave the cookie kind of like, like that. There you go. I mean, how incredible is that?
Do a couple more. If you guys just got on here, this is absolutely mind blowing.
So I'm going to put a little bit more.
Yeah. You know what? Am I overreacting? Is it that good? Oh no, it's that good.
Am I overdoing it? No, it's that good. It's that good.
And on a spoon, just by itself on a spoon is just insane too. I mean,
it really is. You don't need, that's what's amazing about this right here.
You don't need it on a sugar cookie, right?
You can put it on a homemade pancake.
You can put it on anything.
A waffle.
I mean, you know, a gluten-free waffle.
That's the whole point.
It's not even just about,
if you don't want to make a sugar cookie,
then you don't make a sugar cookie, right?
But you can put this on anything.
That's how incredible it is.
Get in my belly, I saw.
so we got these cookies right here i'm going to take a look at those thumb prints i think they're
probably getting there almost
got a couple more minutes on the thumb prints so let me get the jams out
because the jams are going to go on there so right here i'm going to move these over
so right here i have a black cherry which is incredible
right i'm going to show you this there we go can you guys see that
so i got a black cherry i got a black raspberry i have to be honest
they're both incredible but i'm always a fan of black raspberry it black raspberry has always
been one of my favorites i picked them when i was a kid i would pick like wild black raspberries
just so you know black raspberries that aren't wild that are cultivated are still wild they're
still wild even if they're not growing in a while that's how incredible a black raspberry is but it's
just it's not an everyday thing to find like what i like to do because it's hard to get black
raspberries because they're so incredible right but it's hard to get them you can't find a season
to get them really like like when once a year if you're lucky to find a farm that actually has them
But the point is, is that's why I like this because I get to have my black raspberry fix.
All those antioxidants, right? That intense high antioxidant, right? Anthocyanins, the black
raspberries. So I get to have that. So that's that one. That's an apricot one right there.
I'll show you that in a second too, right? It's an apricot one.
There's a, there's a strawberry one right there. You guys, there's no junk in here.
there's no additives there's no preservatives there's no citric acid and i repeat there's no
citric acid there's no vinegar in here i've seen jams and jellies have vinegar and i'm like okay
that was weird why is there vinegar in there i've seen jams and jellies have all the citric acid it's
like okay i'm reading this i'm reading this all that's good all that's good and then there's
citric acid in there and i'm like okay why did why is there citric acid in there you know
so why is that there so i've seen them like that too right and that's a fig one by the way that
fig one right there is like another level too that's another level your favorite is doris says
my favorite is black cherry incredible incredible strawberry is your favorite i see somebody said
which you guys what is your favorite that's what i wanted to ask you strawberry really
black cherry is your favorite i'm going with black raspberry wild blueberry i know wild
blueberry wild blueberry wild blueberry but the black raspberry one definitely
wait a minute why is the black raspberry one almost empty wait why is it halfway down
someone was in here that was me
someone was someone was dipping into that one
it was me
alright these look like they're done
I am going to
bring these out now
alright let's go
let's get these cookies out
We're bringing the thumbprint cookies out right now.
Let's take a look.
Whoa.
Okay.
They're a little soft right now because they got to cool, but they're done.
You can take a look right there.
There they are.
These babies are done.
If you guys can see.
And you'll notice when they come right out, they're just a little soft, but they've got
to cool down.
Now I'm going to put the jams in the center while they're cooling.
That's next.
Which ones do I want to do?
That's the question.
So let's go with black cherry.
I saw that someone said black cherry was their favorite.
So let's take a look and see what we got here, okay?
So we're going to get a little bit of the black cherry here, right, on the spoon.
We're going to pop that right in the center.
You don't want to overdo it where you have so much of the jam on there, where it takes
away from the cookie. You want the balance. You want the perfect balance. Right? I'm going
to show you that one too. There you go. So that's the black cherry. Let's do two black
cherry, okay? Because we got a bunch of cookies here. We'll do two black cherry.
Here's what's really crazy, right? That's a black, that's a half of a black cherry right there.
It went right on top. It's a, it's literally a whole half of a black cherry that just went
right on top of there. That's about as whole as it can get, like for whole foods, right? When it
comes down to this stuff, this is incredible. So that cherry is going to kind of stick off the top
little bit because that's just what it's going to do because it's a half a cherry sticking up there
right let's take a look at this one black raspberry probably one of my probably my favorite i don't
know every you know it changes it changes so let's do maybe you know it's my favorite one minute and
And then I'm like, whoa, but did you try that black cherry?
Let's do a couple of these right here.
There we go.
Wow.
It's just really incredible.
Let's go with fig royal.
Let's do, I can't help it.
Let's do a little bit of fig on here.
Right?
Let's do a little bit of fig right there in the middle.
We're going to do two figs.
We'll do one more over here.
You guys, these are piping hot.
You can smell them a mile away.
right apricot that's an option too you can go with an apricot
let's do that why not i'll do an apricot over here i'll do two
right do an apricot two apricots
okay all right
and we're going to do a strawberry.
Did we do a strawberry ready?
No, we didn't.
Did the apricot?
Oh, wait.
We have a strawberry right here.
How do you like that?
All open and ready.
Let's get a strawberry on here.
We're going to do two strawberries.
Right?
You know what I didn't do?
I didn't do the wild blueberries.
So let me find it, right?
So there's that one, that one.
Let's go find the wild blueberry.
and I'm looking for the raspberry too. There's strawberry. Stig Royal.
Well, we have a, here's the wild blueberry right here. Now we're going to get a raspberry too.
That's the wild blueberry right there.
Am I going to be able to contain myself after the show on this?
You guys, just so you know, I am going to be going live after this.
I thought I'd give you the warning.
The heads up, right?
So I am going live after this.
I'm going to be on Facebook, going to be on YouTube, the whole bit.
So here's the red raspberry.
I'm going to hit IG later.
We're going to have some fun.
We're going to talk about some cool stuff.
Okay.
We got it.
The raspberry.
Got to have the raspberry.
Without the raspberry, how are they going to be raspberry thumbprint cookies?
That's what I need to know.
So I'm just going to eat one.
Which one am I going to eat?
I think I'm going to go with the raspberry one maybe.
And I'm going to get them on the cooling rack too.
Yeah.
I don't know.
Is it just me or am I just, am I the only one crazy about these cookies?
Those look good.
You like those little spoons?
Yeah.
These little spoons are incredible.
You love the advance warning?
Going live today?
Going live today, I am.
Giving you the advance warning on that, you guys.
It's gonna be a live day today.
I know I haven't been around in a little while.
Whoa, whoa, whoa.
Oh, lost three of them.
Lost four of them.
We lost a couple of you guys.
But you know what?
That's why we're live.
I wouldn't have it any other way.
I always say,
let's get a blooper going.
All right, you guys, here we are.
That's them right there.
You wish you had all the ingredients now?
Did you order the jams?
The link is right there in the store.
It's the right ones because I've seen so much junk in so many jams and stuff.
It's been crazy.
So I'm going to have one.
I think I'm going to go with the wild blueberry.
No, I'm going to go with the raspberry.
Can't make a decision.
all right that's insane
it's really good like for real
and it was amazing about medical medium information
right people come to medical medium information really sick
chronically ill.
And then they recover.
And then
they recover and then they can
enjoy something like this.
But yet, this doesn't set you backwards
because this is really healthy.
It's really incredible.
You guys, we're live right now.
Number one New York Times
bestselling author of the Medical Medium book series.
Okay?
You guys know, there's Clemson Heal right there.
I'm going to grab
a sugar cookie.
I mean, do I dare have a sugar cookie with the maple cream on it?
Oh my God.
Mm-hmm.
Yeah.
I'm probably going to tank like half of these before I go live later.
Hit the follow button, right?
And you guys know, medical medium information is there for the chronically ill.
And that's the difference with medical medium information in the books.
It's for the chronically ill, the real sick people.
And that's the difference.
And we know that when you're not so sick, all the other information out there just keeps people rolling around.
But when they get really sick, they go to medical medium information.
And that's what it's all known about.
That's what's known about MMInfo is it's been saving lives around the world for years now.
You guys, cookie recipes are on medicalmedium.com, on the blog.
I'm going live on YouTube, Facebook, Rumble, whatever.
I love you guys.
So good.
hmm these cookies don't stand a chance I'll see you guys in a little while a
little later on
