How To make 1986 Winner: Praline Cookies
1/2 c Butter
1 1/2 c Packed brown sugar
1 Egg
1 1/2 c Flour
1 ts Vanilla
1 c Chopped pecans
: 1. Heat oven to 350 degrees. Cream butter, sugar and egg. Stir in flour, vanilla and pecans. Mix well by hand. Shape into balls about the size of walnuts, place on cookie sheets and flatten to about 1/8 inch. : 2. Bake 10 to 12 minutes, or until brown. Remove from oven and allow to cool completely and harden. (These cookies are chewy, not hard). : Winner Jean McGree of Flossmoor "bores everyone," she says, with this family tale of Christmas praline cookies: "Since the time Mom had been a little girl, each November Grandma would surround her back yard pecan tree with sheets to catch the falling nuts. But most of the nuts had to be knocked from the branches with her long-handled broom. Then she would spend hours stooped over those sheets, picking up the pecans and sorting the good ones from the black and hollow shells. "When her daughter married and moved away, the nuts were carefully picked over, packaged and shipped 'up North.' Free time in the first week of December was always marked for shelling the pecans. Sore hands and stiff backs were repaid with secret nibbling and promises of praline cookies for Christmas. "Soon, I'll start looking for a package from Great-Grandma in South Carolina. Then, as we crack the pecans, I can retell the 'pecan story' to Michael and Ann, who know that Santa always looks for pralines on Christmas Eve." from the Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986 -----
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Butterscotch cake balls | Malayalam| Easy Recipe
Nestle Crunch Girl Scout cookie bar
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Ninja Foodi Chocolate Cake Bites
Pure heaven! That's what these Ninja Foodi Chocolate Cake Bites are... seriously decadent!
They are super easy to make and naturally gluten free. You have to try these simple little bites of perfection. You will thank me! And Tyler Florence... you have to thank him too!
***Mistake in video***
In the video, I talk about having the bowl cold for whipping egg whites, this was an error. It's actually easier to whip egg whites when they are room temp, so no need to have a cold bowl.
I also want to thank the viewer who kindly sent me a message and pointed out this error. I never want to give out wrong information, but sometimes my brain is thinking of something else (like whipping cream) and I am not always correct in what I say on video. Thanks ~ Louise
As you can see in the thumbnail picture, I greatly improved my plating after this video!
You can find the recipe on my website:
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How To Make Chocolate Balloon Bowls...
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Here is my video tutorial on how to make chocolate balloon bowls. These are perfect for a dinner party or for just pigging out! Try eating your cereal out of them... mmmm amazing! This was my first attempt at making chocolate bowls and I had sooooo much fun making this video for you. If you liked it remember to give the video a thumbs up and subscribe to the channel. Leave comments below and enjoy! :-)
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Giant Crunchie
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To make this you will need:
♡ Baking spray or a little oil
♡ Around 600g/20oz/3⅓ cups of dark chocolate – just remember not to use a bowl too big/wide or your chocolate wont be deep enough to dip the balloons.
♡ 400g/14oz/2¼ of white chocolate – this is optional.
♡ Something to decorate for example Hundreds and Thousands or edible glitter – In the UK, we call them ‘Hundreds & Thousands’ because there literally are hundreds and thousands of little colourful balls/sticks. I believe elsewhere they are also called funfetti, sprinkles, jimmies, crystal sugar and sanding sugar… take your pick!
♡ Ice cream or whipped cream – or anything you like really!
♡ Fruit to top – I use strawberries
♡ Icing sugar, powdered sugar or coco powder to finish
Equipment you will need:
♡ Water balloons – These are smaller than regular balloons and therefore provide a better shape for the bowls. They also pop better with a knife or pin.
♡ A microwave or you can melt the chocolate in a heat-proof bowl over simmering water.
♡ A knife or pin
♡ 2 heat resistant jugs/bowls - to melt white and dark chocolate in.
♡ Greaseproof/baking paper or a silicone mat
♡ Baking sheet
♡ 2 spoons
♡ Containers for dipping your bowl in sprinkles
Method:
1. Blow up your water balloons – I was able to make ten.
2. Melt both your dark & milk chocolate. I didn’t temper my chocolate in this video and it does melt a little when touched, but there was plenty of time for me to decorate and fill the chocolate bowls and start eating them before the melting was an issue; if like me you don’t wish to temper your chocolate, just keep them in the fridge until you’re ready to serve. For best results, if you’re a chocolatier or something, I would recommend tempering your chocolate – this is the process of heating and cooling chocolate in order to give the chocolate a glossy sheen when set and also when done properly, the chocolate should snap when broken. To do this you will need to finely chop all your chocolate, then set aside ¼ for later. Heat the remaining chocolate to 45/50°C or 113/122°F. Then set aside ⅓ of your melted chocolate. Add the ¼ of finely chopped chocolate set aside from earlier to the remaining melted chocolate; adding this should cool the chocolate down, so keep stirring until the temperature reaches 27/28°C or 80/82°F. Finally, add the ⅓ of the melted chocolate you set aside from before and stir until it reaches 29/30°C or 84/86°F. Then your chocolate is ready to use.
3. Grease your balloons using baking spray or a little oil to allow the balloon to come away from the chocolate easier when popped.
4. Using the back of a spoon create a small circle of melted chocolate for the balloon to sit on.
5. Before you dip your balloons make sure the chocolate has cooled otherwise your balloon might pop… the horror. So keep stirring the chocolate to get the heat out. Then dip your balloons evenly and pull it straight up. Allow the chocolate to drip away from the balloon completely before you place down on your baking sheet lined with greaseproof/baking paper. Then leave to set in the fridge and only take out when your ready to serve. To make your balloons extra special experiment with the white chocolate. To make the inside of your bowl look cool drizzle the white chocolate on top of the dark chocolate and then dip your balloons. To make the outside of your bowl look nice, dip the balloon in dark chocolate and then drizzle the white chocolate over the top, then place down and leave to set in the fridge until you’re ready to serve. Keep any melted chocolate you have left for decorating.
6. To decorate your bowl, re-melt your chocolate and allow to cool by stirring continuously. Dip in the rim of the chocolate bowl and dip this immediately in Hundreds & Thousands or sprinkles of your choice; this is optional though.
7. Finally fill your bowls with anything you wish, ice cream, fruit or chocolate mouse. Top with a little icing sugar. If you choose not to temper your chocolate, remember to keep your bowls in the fridge until your ready to serve.
Delicious Moist Better Than Anything Cake
Hello everyone Welcome to my Channel today on Gina Young's cooking show I showed you how to make delicious better than anything cake gina young style that is moist and delicious. If you love cake you'll totally love this recipe it is quick and simple and when I make this recipe my family gets so excited and I love to Bake this better than anything cake for them using this recipe and it has a Beautiful whipped topping that is life changing.
Ingredients
German chocolate cake mix
Water
Oil
Eggs
Smuckers caramel
1 can sweetened condensed milk
1- 8 ounce container whipped cream
Toffee pieces
9 by 12 baking cake pan
Oil and flour to coat the pan step by
step tutorial God bless enjoy ????
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