DIY Pin Wheel Cakes Toppers
DIY PIN WHEEL
Video link
material's needed
Bond paper
Glue
Hot glue
Cake pop stick
Scissor
-Mag print lang po kau ng mga pattern kai Mr. Google
-Tapos sundan nio na ang demo ko ????????
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Peppermint Bark - Holiday Treat! C2C#3
Super easy to make an at home christmas snack
that can be packaged up and given as a gift this holiday season!
1 1/2 Cups Chocolate Chips
1 3/4 Cups White Chocolate Chips
8 - 10 Candy Canes
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GRANDPA’S CHRISTMAS CANDY- almost 100 year old family recipe
Christmas traditions are the best and this Christmas candy is no exception. Enjoy this almost 100 year old family recipe. You will need -
3 c sugar
1 c white Kari syrup ( corn syrup)
1/4 tap water
1 teaspoon vanilla
1 c pecans
We 3 Homemade Christmas Candies: Seven Layer Bars, Coconut Balls, Rocky Road
I've been making Christmas candies every year since I was a kid and these are my favorites. They're all very easy and use many of the same ingredients so I'm making quarter recipes of each so I can have a variety of candies and still be able to eat them all within the month of December.
Timestamps:
Seven Layer Bars: 0:01
Coconut Balls: 5:07
Rocky Road: 16:07
Seven Layer Bars: (The version I made in the video is half of this. The original recipe is twice this.)
Dump into an 8x8 baking dish lined with parchment in the following order:
8 crushed graham crackers (or any other kind of hard cookie)
1 stick melted butter (or margarine or coconut oil)
A layer of chocolate chips (about 1/2 a bag) (or any other kind of melty candy)
A layer of butterscotch chips (about 1/2 a bag) (or any other kind of melty candy)
A layer of shredded sweetened coconut (leave out or replace with nuts if you don't like coconut)
A layer of chopped nuts (leave out or replace with coconut or seeds if you're allergic to nuts)
Half a can of sweetened condensed milk (if you can't have diary, you can make your own non-dairy sweetened condensed milk. Check out this lady's video:
Bake in a 350 degree oven for about 20 minutes or until the edges are brown (it will continue to cook a little after you remove it from the oven). Let cool on a wire rack, then cut into squares.
Coconut Balls:
Makes 60+ candies: (The version I made in the video is half of this. The original recipe is twice this.)
Combine in a very large bowl, in this order:
1/2-1 stick of butter (if you have a difficult time mixing stiff doughs with your hands, use the full stick)
1/2 can sweetened condensed milk (about 6-7 ounces)
1tsp vanilla extract
7 oz shredded coconut
1 1/2 cups chopped walnuts
1 pound powdered sugar (stir into the mixture in small batches)
About halfway through adding the powdered sugar, you will have to mix the dough with your very clean hands. Roll the dough into little balls. Consider that the balls will be larger when they're covered in chocolate. You should wind up with about 60 balls.
Chill the balls overnight.
Set up a double boiler (a medium sized pot with 3-4 inches of water, very lightly simmering, with a heat-proof bowl over it.)
Pour in:
2 bags of bittersweet chocolate chips
1 tsp coconut oil
Gently melt the chocolate. Once it's completely melted, drop a candy into it and swirl until it's coated. Drop coated candy on parchment paper to harden. Repeat the process with all the candies. If you have leftover chocolate at the end, use it in 7-layer bars or rocky road candy!
Rocky road (in a loaf pan):
6 oz choc chips
6 oz butterscotch chips
1/4 cup peanut butter
5 oz marshmallows
1/8 cup chopped peanuts (optional)
Full recipe (in a 9x13 dish):
2 bags chocolate chips (about 24 oz)
2 bags butterscotch chips (about 24 oz
1 cup peanut butter
20 oz mini marshmallows (or one 16 oz bag)
1/2 cup chopped peanuts (optional)
*If you want, you can replace either of the chips with any other kind of melting chip you like: white chocolate, peanut butter, toffee, etc.
**If you want, you can replace the peanut butter with any other nut or seed butter (almond butter, sunflower butter, etc.)
With either method, melt the chips and peanut butter together in a big bowl in the microwave on low. Check every 30 seconds and stir. Pull out of the microwave when the chips are mostly melted and finish melting out of the microwave by stirring and letting the residual heat do its thing.
Stir in the mini marshmallows.
Line your baking dish with foil (up the bottom and sides), then pour the mixture into the dish, spreading it out to the corners until the top is relatively even. Chill in the fridge for a few hours or overnight. Remove from the pan (using the foil) and cut into squares.
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4 Butter Basting Mistakes to Stop Making
4 Butter Basting Mistakes to Stop Making
Butter basting has 3 primary benefits:
1. More even cooking as the hot butter cooks the steak from all sides
2. Distributes the flavor and aromas of the basting ingredients (butter, garlic & herbs)
3. The browned butter deepens the crust for better flavor
My goal in this video is not to over complicate butter basting, rather a few things to think about (at the end of the day it doesn’t always have to be perfect). Here are some additional tips:
How hot should the pan be initially?
I let the cast iron preheat on high for several minutes until it’s just starting to smoke, then add avocado oil. If the oil starts smoking like crazy, take the pan off the heat for a bit, you want the oil close to its smoke point but not excessively hot.
How hot should the pan be when adding the butter?
It should still be very hot. If you add enough butter, it will naturally cool down the pan. If it’s burning, turn down the heat or just remove the pan from the heat for a minute while basting.
Do I always butter baste?
I only baste with thicker steaks, about an inch or more. If it’s too thin, the steak will already be done by the time butter should be added. My only priority with thinner steaks is getting a good crust before over cooking the inside. In this case all you need is oil and a really hot pan, flipping frequently.
How often do you flip?
Let the steak start to develop a good crust initially. I press down on the steak for better contact with the pan, and let it spend about a minute on each side. Once the crust is on its way, start flipping frequently. This is key for an evenly cooked steak.
When is the steak done?
Butter basting is a high heat cooking process, so the carry over will be way higher than something like a reverse sear. If the steak is dry aged I pull at 105F, if not dry aged around 110F. By the time you slice, the steak should have reached medium rare (130-135F internal).
Let me know any other questions in the comments!
#butterbaste #butterbasting #butterbasted #howto #tutorial #cookingtutorial #butter #mediumrare #steak #cooking #learnwithme #learning
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FILMED BY
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Making Peppermint Candy Soap Cupcakes
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