Teaching my friend how to burn sugar to do Trinidad style stew chicken
Gingerbread/Pryaniki dough.Burnt sugar method. Best Gingerbread you will ever try!
This Gingerbread dough is quite amazing!
Using burnt sugar method will result in cookies that will stay fresh longer, they will not spread while baked and also will have very even and smooth face, perfect for decorating with icing!
500g sugar(white granulated)
250g butter(at room temperature)
200ml hot water
2 tbsp honey(optional)
1 tsp baking powder
1 tsp salt
Your favorite gingerbread spices.
I used 1 tsp each:
dutch cocoa powder
Add sugar to a pot or a deep fryer pan.
Using medium-high heat start turning sugar into a liquid form.
Ad first don't touch it. When you start seeing that melting process has began start moving sugar around so it melts evenly.
Cook until light brown color and all sugar crystals have dissolved.
Add boiling water slowly and in very small portions to dilute caramel. bee careful and wear gloves, caramel is very hot and might spray.
Add room temperature butter, mix.
Take of the heat and add honey(optional).
Add spices, salt and baking powder.
You will notice foam forming.
It's because of the baking soda.
Cool your mixture a little bit.
Add egg and mix in.
Using stand up mixer, gradually add flour.
Mix in remaining flour by hand while kneading the dough.
Knead until even and glossy texture.
Put in a plastic bag and refrigerate overnight.
Before balking cookies leave on a counter top for about 15-20 minutes.
Roll out and cut your cookies.
Bake at 375°F(180C) for 6 minuted.
Cool and decorate!
I hope you liked this dough recipe!
Thank you so much for watching!
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I will see you soon!
How to Get Out Brownie Bites Stuck in Pan : Sugar & Spice
If your brownie bites are stuck in the pan, cooking spray is about to become your best friend. Get out brownie bites that are stuck in the pan with help from a baker with an entertainment background in this free video clip.
Expert: Melissa Randall
Filmmaker: Marton Varo
Series Description: There is certainly no shortage of wonderful desserts that you can quickly and easily make right in the comfort of your own kitchen. Get tips on bringing sweet treats into your home with help from a baker with an entertainment background in this free video series.
3 EASY DIY MUG CAKES!
Today I made three quick and easy DIY Microwave Mug Cakes! Let me know down below what other types of videos you'd like to see.
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*Order the Nerdy Nummies Cookbook here:
THE THINGS YOU WILL NEED:
Double Chocolate Mug Cake
* (1/4) Cup Milk
* (1/3) Cup Self Rising Flour:
* (1) Egg at Room Temperature
* (2) Tablespoons Melted Butter
* (1/4) Cup Mini Semi-Sweet Chocolate Chips:
* (2) Tablespoons Granulated Sugar:
* (2) Tablespoons Brown Sugar:
* (2) Tablespoons Unsweetened Cocoa Powder:
* (1/2) Teaspoon Vanilla Extract:
* (1) Pinch Salt:
* (1) Tablespoon Powdered Sugar:
* (1) Small Sifter:
Spiced Apple Mug Cake
* (1/4) Cup Self Rising Flour:
* (3) Tablespoons Applesauce:
* (1) Golden Delicious Apple
* (1) Tablespoon Milk
* (1) Teaspoon Granulated Sugar:
* (1) Pinch Salt:
* (1/4) Teaspoon Ground Cinnamon:
* (1) Tablespoon Brown Sugar:
* (1/4) Teaspoon Allspice:
* (1) Pinch Ground Cinnamon:
* (1) Cinnamon Stick:
Espresso Mug Cake
* (2) Tablespoons Coconut Oil:
* (5) Tablespoons Self Rising Flour:
* (2) Tablespoons Granulated Sugar:
* (2) Tablespoons Instant Espresso Powder:
* (1) Egg, Room Temperature
* (2) Tablespoons Milk
* (1) Tablespoon Brown Sugar:
* (1) Pinch Salt:
* (1) Dollop Whipped Cream
* (1) Espresso Bean:
* 10 Ounce Coffee Mug:
* 6 Ounce Coffee Mug:
This is not a sponsored video. All products purchased by me.
Milk Sweet Recipe in Tamil | Palkova Recipe in Tamil | Milk Cake Recipe in Tamil
In this video we will see how to make milk cake / palkova recipe in Tamil. In this variation of milk sweet we are going to reduce the milk and curdle it towards the end of the recipe. This is very simple recipe which is made during the festival season and it only requires 3 cooking ingredients, milk, sugar &lemon juice and 4th ingredient which is patience. The milk has to be reduced under a low-medium heat and we have to keep stirring it constantly. If we use a high heat to reduce the milk, then the milk will get burnt at the bottom and will have a bitter smell and taste. Also use a heavy bottom pan for this recipe as it will have a uniform cooking temperature.
Friends please do try this simple but delicious recipe during this holiday season and enjoy it with your friends and family. Also please do share your feedback about this recipe in the comments below. All the best and happy cooking.
For detailed milk cake recipe please visit
20-Pound Gummy Turkey (An entire GUMMY and CANDY FEAST!)
To celebrate Thanksgiving at Vat19, we prepared an epic Candy Feast featuring a 20-Pound Gummy Turkey, Gravy Bubbles, Chocolate Chip Cookie Stuffing, Gummy Cranberry Sauce, Pumpkin Pie Soda, and much more!
Our giant gummy products:
Our other crazy foods:
Hundreds more curiously awesome products:
To check out the latest curiously awesome products from Vat19.com, click here:
For the most popular items on Vat19, click here:
Binging with Babish: Kevin's Famous Chili from The Office
Kevin Malone is the tragically comic overweight buffoon (and World Series of Poker champion?) we all know and love from The Office. When he's not shotgunning cookie jars full of M&M's, Kevin sometimes treats his coworkers to the Malone family's mainstay: chili. Let's follow along and try very hard not to spill any.
Music: I Like Van Halen Because My Sister Says They Are Cool - El Ten Eleven
Binging With Babish Website:
Basics With Babish Website:
-3oz ancho chiles, seeded and torn into 1 pieces
-1oz cascabel chiles, seeded and torn into 1 pieces
-1 tbsp unsweetened cocoa
-3 tbsp corn flour
-1 tbsp freshly-ground cumin
-1 tbsp dried oregano
-32oz carton of chicken stock, divided
-2 jalapeños, minced
-1/2 habanero, seeded and minced
-6 roma tomatoes, cored and chopped
-2 tbsp olive oil, divided
-3 lbs chuck steak, trimmed of fat/gristle, cut into cubes and chopped
-1 large onion, diced
-4 cloves garlic, pressed
-12oz light lager
-6oz red kidney beans, soaked until tender
-2 tbsp brown sugar
In a large sauté pan, heat dried chile pieces over medium-low heat until toasted and *barely* smoking - do not allow to smoke. Once toasted, place in the bowl of a food processor. Process for 2-3 minutes, until peppers are reduced to a fine powder. Add cocoa, corn flour, cumin, and oregano - pulse to combine. While machine runs, add 3/4 cup of chicken stock, until a paste is formed. Scrape into a bowl and set aside.
Heat 1 tbsp olive oil in a large pot until near-smoking. In batches, brown beef on all sides, being careful not to over-crowd the pot. Once all beef has browned, and fond has formed on the bottom of the pot, add remaining oil, and sauté onions and peppers until sweating. Deglaze with beer, and scrape the bottom of the pot. Add remaining ingredients, stir well, and place in a 300F oven, lid slightly ajar. Stir occasionally to prevent scorching, and braise for 2-3 hours, until beef is tender. Season with salt and pepper, and serve with cheese and cornbread.
Rice cake for Chuseok (Songpyeon:송편)
Chuseok is coming, so with my friend Jina I will show you how to make songpyeon, Korean rice cake that everyone loves.
* I found a mistake that I made in the video for white songpyeon dough, I wrote 3 ts hot water instead of 3 tbs hot water. 3tbs hot water is right.
Frozen rice flour, salt, water, sesame seeds, sesame oil, dried and skinned mung beans, brown sugar, white sugar, pine needles, mugwort powder (ssook garu in Korean), strawberry Jell-o powder.
Make the dough:
1. Prepare a package of rice powder (2 lbs) usually sold frozen at a Korean grocery store. Just before using it, you must thaw it until the powder is at room temperature.
2. Put rice powder through a sifter to make the powder fine.Tip: If your rice powder is very fine, you can skip sifting. If your rice powder is coarse, you may have to grind it with a food processor or coffee grinder before sifting.
3. Prepare 3 stainless bowls and put 1 cup of finely sifted rice powder into the each bowl. (Bowl A, B, and C)
4. Boil 2 cups of water for your rice dough.
5. Bowl A (white songpyeon): add a pinch of salt and 3 tbs of boiling water and mix it with a wooden spoon. (it'll be too hot if you use your hands at first) Knead the rice dough for about 5 minutes. Put the dough into a plastic bag and set it aside.
6. Bowl B (pink songpyeon): add a pinch of salt, a pinch of strawberry Jell-o powder, and 3 tbs of boiling water. Mix it with a wooden spoon and knead the rice dough for about 5 minutes. Put the dough into a plastic bag and set it aside.
7. Bowl C (green songpyeon): add a pinch of salt, 1 ts of ssookgaru (mugwort power) and 3.5 tbs boiling water. Mix it with a wooden spoon and knead the rice dough for about 5 minutes. Put the dough into a plastic bag and set it aside.Tip: You will need to add 3.5 tbs of water because of the 1 ts of ssookgaru (mugwort powder).
Make the filling:
Roasted sesame seeds powder filling:
1. Grind ¼ cup of roasted sesame seeds using a coffee grinder for 15-20 seconds.
2. Transfer the ground sesame powder into a small bowl and mix it with ¼ cup of brown sugar and a pinch of salt.Tip: if you grind too long, the powder will become sticky from the oil in the seeds.
Mung bean powder filling:
1. Wash and drain ¼ cup of dried and skinned mung beans and put them in a pot with a thick bottom.
2. Add ¼ cup of water and a pinch of salt to the pot and simmer it for 30 minutes.Tip: Be sure not to burn it -- simmer over the lowest heat.
3. Open the pot and use your wooden spoon to crush the beans into fine powder.Tip: if you make more than ¼ cup of mung bean powder, you may have to use your grinder or food processor to grind it finely.
4. Transfer the crushed mung bean powder into a small bowl or container and wait until it cools down.
5. Add ¼ cup of white sugar and mix it. That's it!
Let's make songpyeon now!
1. Break off a piece of rice dough about 1 inch in diameter and roll it between your palms to make a rice ball. Then press your thumb in the center of the ball to make it shaped like a cup.
2. Fill the cup with either sesame filling or mung bean filling using a small spoon, and seal it using your thumb and index fingers.
3. Place all the raw rice cakes (songpyeon) on a plate.
4. Wash your pine needles thoroughly with a little dish soap. Towel dry them.
5. Put some water (4 cups) into a steamer and boil it. When it starts boiling, place a damp cotton cloth on the bottom of the steamer tray.
6. Make a bed of pine needles on the wet cloth and put the raw songpyeon on top. Put more pine needles on top of the songpyeon, too.Tip: Pine needles stop the songpyeon from sticking together and give them a good flavor.
7. Steam it for 25 minutes over medium high heat.
8. Prepare some cold water in a large bowl, and drop in a little sesame oil.
9. Dump your steamed songpyeon into to the cold water and quickly remove pine needles. Take them out, put them on a plate to serve.
Enjoy your songpyeon and happy Chuseok!
Christmas Snowball Cookies - Holiday and Christmas Cookie Recipes
Forget your normal Christmas Cookies! These shortbread cookies, that I call snowball cookies, are also called wedding cookies and vienna cookies or even powdered nutballs. No matter what you call them, these cookies are perfect for Christmas or any holiday baking and giving, but they are so good you may not want to give them away. Watch my video for a lot more variations on what to call these delicious cookies. The recipe can be found below the video.
Sugar's Snowball Christmas Cookies
Prep Time: 40 minutes
Start to Finish: 1 hour 15 minutes
Servings: 3-4 dozen cookies
2 sticks of butter
3/4 cup granulated sugar
1 tablespoon vanilla
1 teaspoon ground cinnamon
1 3/4 cups all-purpose flour (if dough seems too wet add an extra tablespoon or two)
1/2 cup finely chopped pecans
1 cup powdered sugar
Melt butter in saucepan over medium high heat then add chopped pecans. Continue cooking and stirring until butter melts and starts to turn brown (around 3 minutes). Butter will get foamy as it cooks so gently stir to prevent the nuts from burning. Remove from heat and pour into a bowl. Refrigerate until mixture is cooled (approximately 20 - 30 minutes). (Make Sure Butter Nut Mixture is COOL before using or cookies will flatten out when they bake)
Heat oven to 350°F. Combine cooled browned butter pecan mixture and granulated sugar in large bowl. With an electric mixer, beat on medium speed until mixed well. Add vanilla, and cinnamon until combined. Reduce speed and gradually add flour and mix on low until dough forms. If dough seems too wet, add an extra tablespoon or two of flour.
Roll dough into 1 1/2-inch size balls. Place balls onto ungreased cookie sheet. Bake for about 12 - 15 minutes or until cookies turn slightly golden brown but don't over cook.
Remove cookies from cookie sheet to a cooling rack. Cool for a minute or two. Place powdered sugar in a bowl and roll the warm cookies in the powdered sugar. Set cookies aside to cool and then roll once more in powdered sugar.
If you like this recipe, please share it with a friend. Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!
Note: Be sure to roll balls large enough or they may flatten out when they bake.
The Best Meat Lasagna Recipe -- How to Make Homemade Italian Lasagna Bolognese
ALL THE INGREDIENTS AND MEASUREMENTS ARE LISTED HERE WHERE IT SAYS SHOW MORE
Homemade Italian Lasagna Bolognese is the perfect Italian comfort food for Sunday dinner. It feeds a crowd, can be made in advance and is really one of the most delicious combinations of a delicious homemade bolognese or marinara sauce and pasta. Lasagna (also spelled Lasagne), is literally a meal all by itself. But no Italian dinner would be complete without all of the trimmings of an antipasto, delicious salads, wine and family and friends. Enjoy it anyway you like, but please, make your own. You'll be so glad you did. Watch my video to see how to make the best lasagna ever. The recipe details are below.
For Meat Sauce (Bolognese Sauce)
1 box (1lb.) of dried lasagna noodles, cooked al dente
1 pound of ground beef
1 pound of ground veal
1 pound pork sausage, removed from casing
2 tablespoons olive oil
1 medium-sized onion, chopped
4 garlic cloves, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1 (6oz) can tomato paste
2 (28-ounce) cans crushed tomatoes
1 cup red wine
2 cups beef stock
2 dried bay leaves
1/2 cup fresh chopped basil or 2 teaspoons dried basil
Salt and freshly ground black pepper
1 teaspoon sugar
Sprinkle of red pepper flakes (optional)
For Ricotta Filling
1 (2 pound) container of whole milk ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Salt and pepper
For Topping and Filling:
1 block (16 oz.) mozzarella, shredded
In a medium size pot, heat the olive oil over medium-high heat. Add the sausage and sauté with a wooden spoon until crumbled and browned. Add the ground beef and ground pork. Sprinkle with a good amount of salt and pepper. Brown for a few minutes, breaking up the meat with a wooden spoon but leaving it very chunky. Once the meat is brown, add the onions, garlic, celery, and carrots. Give it another sprinkle of salt and pepper. Sauté until all the vegetables are soft, about 3-4 minutes.
Then, turn up heat and add the wine being sure to stir and scrape the brown bits off the bottom of the pan. Simmer for 2 minutes, turn down the heat then add the beef stock, the crushed tomatoes, the tomato paste, fresh basil and bay leaves.
Simmer uncovered over low heat stirring occasionally until the sauce thickens, about 1 hour.
While your sauce is cooking, preheat oven to 350°F
Then, cook pasta in a large pot of salted water for only about 5 min, (making sure it stays al dente). Remove from pot, drain in a strainer and rinse with cold water. Place the pasta in a in bowl and drizzle with olive oil to keep the pieces from sticking to one another. Set aside.
To make filling:
Mix ricotta, eggs, Parmesan, and parsley in a bowl until combined. Season lightly with salt and pepper.
Spray a 9 x 13 baking pan with cooking spray. Spread a thin coating of the meat sauce on the bottom of the baking pan.
Cover with a row of lasagna noodles following the length of the pan and slightly overlapping them (like roof shingles).
Spread 1/2 of the ricotta mixture on top of the noodles, sprinkle with 1/3 of the mozzarella and a light sprinkle of Parmesan cheese.
Repeat with another layer of sauce, then layer the noodles in the opposite direction trimming them to fit into the pan.
Top with the remainder of ricotta cheese mixture and spread to cover the noodles, add 1/3 of the mozzarella, another sprinkle of Parmesan and another layer of sauce. Top the final layer with the noodles running the length of the pan. Top with some more sauce and another sprinkle of Parmesan cheese.
Cover with foil and bake for about 40 minutes or until hot and bubbling. Remove from oven. Uncover and sprinkle the remainder of the mozzarella over the top of the lasagna and put back in the oven for 10-15 minutes until cheese is melted and slightly browned. Remove and allow to cool for 20-30 minutes before slicing and serving.
The sauce recipe will make enough for 2 lasagnas, so you can freeze the remainder of the sauce for some other meal (like pasta with Bolognese sauce), or make two lasagnas by doubling ingredients for the filling and noodles.
Lasagna can be assembled a day or two ahead of time. Don't bake it just assemble, cover and refrigerate or freeze. When ready to bake, remove lasagna 30 minutes before baking from the refrigerator. If you freeze the assembled lasagna, remove it 1 hour prior to baking.
Vegetables can be easily chopped in a food processor or with a hand chopper
If sauce seems too thick, add a little more beef stock. If it's too thin, allow it to cook longer.