Cheddar & Sour Cream Chips - The FoodSpot
Chips are My Huge Guilty Pleasure, I Often Find Myself Breaking My Diet Often To Snack On Them. In This Video I Show You How You Can Make Them at Home
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INGREDIENTS
- 2 large potatoes
- 2 tbsp cheddar cheese powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp buttermilk powder
- 1 tbsp salt
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Produced By White Hot
#chips #ruffles #cheetos
AMAZING SOUR CREAM CAKE DONUTS: Easy sour cream cake donuts to make your day!
Professional Pastry Chef Lindsey Farr shares the easiest way to make with Best Sour Cream Cake Donuts with her own sour cream donut recipe and tutorial! These light sour cream cake donuts are made possible with the perfect cake doughnut recipe fried to perfection, and it couldn’t be easier since these are sour cream cake donuts without yeast. Looking for fluffy sour cream cake donuts? Make them at home, with this sour cream cake donuts recipe! Fried sour cream cake donuts = the perfect doughnuts!
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Chapters:
00:00 Intro to Sour Cream Cake Donuts
00:32 Mixing the dough
09:15 Rolling, chilling & cutting
14:57 Can I make the dough ahead?
15:30 The temperature to fry cake donuts
17:01 Make the vanilla glaze
20:33 How to fry cake donuts!
29:47 Can I bake these cake donuts?
32:13 Time to try!
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TOOLS USED IN THIS VIDEO:
o Clear Ingredient Bowls -
o KitchenAid Stand Mixer with 6-Quart Bowl -
o GIR Silicone Spatula (get the 11”) -
o My Favorite Whisk -
o Reynolds 912 Foodservice Clear Plastic Wrap Film, 15 inch Width, 2000 Feet -
o Half Sheet Pans -
o Vegaline Cooking Spray -
o Parchment Paper Sheets -
o French Rolling Pin -
o Stainless Steel Donut Cutter -
o OXO Nesting Liquid Measuring Cups (THE BEST THINGS EVER!) -
o Le Creuset Dutch Oven -
o Candy Thermometer with Pot Clip -
o Spider Fryer Skimmer -
o Cooling Rack Square Wire Cooling Rack (Black) -
o Cake Testers -
o Yellow Kitchen Scissors (Similar) -
o My Favorite Bowl Scraper -
o But, seriously just buy 4 scrapers -
CAMERA EQUIPMENT USED:
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Camera 2:
Macro Lens:
Front Lens:
Tripod 1:
Tripod 2:
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These amazing sour cream cake donuts are easy sour cream cake donuts which will absolutely make your day! Caramelized sour cream cake donuts come from a donut recipe fried in your own kitchen. This sour cream donut recipe fried yields soft sour cream cake donuts.
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Sour Cream Frosting : Frosting Recipes
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When making sour cream frosting, you're always going to want to keep a few important things in mind. Make sour cream frosting with help from a Chef Instructor at L'Ecole Culinaire, a culinary school in St. Louis, in this free video clip.
Expert: Tony Hedger
Filmmaker: Michael Johnson
Series Description: You'd be surprised by just how many unique spins you can put on something as simple as frosting, right from your own kitchen. Learn how to prepare frosting with help from a Chef Instructor at L'Ecole Culinaire, a culinary school in St. Louis, in this free video series.
SOUR CREAM BLUEBERRY STREUSEL MUFFINS
SOUR CREAM BLUEBERRY STREUSEL MUFFINS
{makes 12 muffins}
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg, room temperature
1/3 cup milk
1 teaspoon vanilla
1/3 cup sour cream
1 cup fresh blueberries
-for the topping-
1/2 cup white sugar
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
1/4 cup unsalted butter, cubed and soft
Preheat oven to 400 degrees. Grease muffins cups with Baker's Joy or line with baking papers.
To make the streusel topping, mix together all the ingredients, mashing/incorporating with a dinner fork or pastry cutter, and set aside.
For muffins, whisk together the flour, sugar, salt, and baking powder in a large mixing bowl. Make a well in the middle of the dry ingredients, and stir in oil, milk, and egg. Add vanilla and sour cream. Stir with a wood spoon. Fold in blueberries. Using an ice cream scoop, fill muffin cups just below the top, and sprinkle - I mean, heap on - the crumb topping mixture! Use all of the crumb topping! Trust me!
Bake for 20 minutes, then check them in 1-minute intervals until they're done. Don't overbake them. Cool completely in pan or your tops will separate from your bottoms. And nobody needs to be topless - or bottomless, for that matter. Gently run a knife around the edges and carefully lift out of the tin. Replace any crumbly streusel topping that falls off. Or eat it. I prefer the latter. Serve with butter, naturally!
Vintage Sour Cream Cookies Recipe -2 Ways
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Sour Cream Cookies 2 Ways
These Sour Cream Sugar Cookies are soft and fluffy with just the right amount of sweetness. Mom makes these each year and they’re perfect with or without frosting and make a great freezer-friendly holiday cookie! Y'all have to give them a try. They will become a Christmas favorite.
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Ingredients:
2 stick butter cut in small pieces
2 cups sugar
2 large eggs
1 cup sour cream
1 tablespoon baking soda
1 tablespoon almond extract
1 teaspoon cinnamon
1/2 teaspoon salt
4 cups all purpose flour
Beat butter and sugar until fluffy.
Add eggs and beat until smooth
In a separate bowl whisk sour cream, baking soda, almond, cinnamon and salt together.
Add sour cream mixture to egg/sugar mixture and mix until smooth.
At medium spread add the flour 1 cup at a time until all 4 cups are incorporated
Make into dough balls (about 2 tablespoons) and place on cookie sheet 2 inches apart.
If desired push a cherry or cranberry into the top.
Bake 14-16 minutes @ 350°F
You can frost after they cool if you like with your favorite frosting.
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How to Make the Absolute Easiest Ever Biscuits
Test cook Dan Souza shows host Julia Collin Davison a recipe for Easiest-Ever Biscuits.
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