Chocolate Cake With Grand Marnier Frosting
Chocolate Cake With Grand Marnier Frosting
• INGREDIENTS
• 2 cups of sugar
• 1 ¾ cups of flour
• ¾ cups of Hershey’s Coca
• 1 ½ teaspoon of baking powder
• 1 ½ teaspoon of baking soda
• 1 teaspoon of salt
• 2 eggs
• 1 cup of milk
• ½ cup of canola oil
• 2 teaspoon of chocolate extract
• 1 teaspoon of vanilla extract
• 1 cup of boiling water
Frosting
• 1 8 ounce container of cool whip
• 4 ounces of cream cheese
• 1 tablespoon of mascarpone cheese
• 2 tablespoons of heavy whipping cream
• 1 1/2 cup of sifted powdered sugar
• 1 tablespoon of grand marnier
pbs 108 b2 grand marnier cake with chocolate chips part 2
view/post comments at Rose Levy Beranbaum. Recipes at Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. These days I use extra meat (6 ounces/170 grams) in in the Prosciutto Bread including hot sopresata sausage and pepperoni. It is so delicious and, as you will see, so very easy to make.
The Gâteau au Grand Marnier et Chocolat is many people's favorite from The Cake Bible.It keeps so long and ships so well it is the one I make most often for my father in upstate NY. In response to many requests over the past 20 years I am offering it as a three-tier wedding cake in the upcoming book!
Grand Marnier Cake
GM cake dvd2 07 - Tiering Cakes
view/post comments at Rose Levy Beranbaum. Techniques for constructing multi-tiered cakes.
Tiering Cakes
How To Make Decadent Grand Marnier Orange Chocolate Pie - Recipe
See how to measure cold butter at
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Ready for decadence? Here’s a creamy chocolate pie, infused with Grand Marnier, riding on a layer of orange marmalade, and nested in a buttery walnut crust.
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How to Make Amaretto Chocolate Sauce
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In this video, Chef Eric Crowley, owner of the Culinary Classroom in Los Angeles, ( shows us how to make Amaretto Chocolate Sauce. You can use Amaretto Chocolate Sauce for frosting, drizzling, filling your favorite sweets and pastries! Yum!
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How to Make a Chocolate Soufflé Cake: Thanksgiving Recipes | Melissa Clark | The New York Times
Along with the usual pies and cakes for Thanksgiving, try serving a chocolate soufflé cake with caramelized butternut squash. Melissa Clark, A Good Appetite columnist, shows how.
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How to Make a Chocolate Soufflé Cake: Thanksgiving Recipes | Melissa Clark | The New York Times
pbs 110 b brownie puddle tart
view/post comments at Rose Levy Beranbaum. Recipes at Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. This is the easiest no fail recipe for classic buttercream with no thermometer needed. But it's no fail only if you watch this video! Note how the entire surface of the syrup is bubbling which means it is hot enough to cook the egg yolks without over-cooking them and how the butter is added only when the yolk/syrup mixture is cool to the touch!
I promise you will adore the Brownie Puddle Tart. It will appear as individual brownies in the upcoming book.
Brownie Puddle Tart
pbs 103 b1 - Chocolate Oblivion Truffle Torte - part 1
view/post comments at Rose Levy Beranbaum. Recipes at Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. PBS 103: Chocolate Pies and Tortes
Chocolate Oblivion Truffle Torte
Chocolate Truffle Recipe
This easy no bake recipe makes the most scrumptious chocolate truffle! They come together in a snap, are beyond addictive and yes they’re brimming with brandy!
Full Recipe:
Do you ever just want a bite or two of something sweet and or chocolatey, to satisfy a craving? I don’t always have a slice of cake at the ready — shocking considering how much I bake — so I decided to whip up some truffles. Since the weather is cooling down a bit, I used a drop (1/4 cup) of brandy helps to warm things up. I finished them off with a quick roll in the toasted coconut, pecan, and cocoa powder. Soooo GOOD! Does anyone else remember those little chocolates in the shape of liquor bottles? Not sure if I should have had those as a kid, but I guess the 80’s were a different time Enjoy this adult version of that.
I do think these truffles would be a PERFECT Valentine's Day treat in case you're wondering what to make.
Yes you can totally omit the alchohol if desired! To add some interest feel free to mix in toasted nuts, some coffee or candied cherries to make this recipe your own.
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Our Most Popular Dessert! Easy Triple Chocolate Kahlua Cake with A Cake Mix
So moist, so chocolatey, so decadent. I'm sharing tons of baking tricks to get the most out of your chocolate and how to make the perfect chocolate ganache. If you just want a little slice of dessert heaven in your life, give this recipe a try.
Recipe with full measurements:
pbs 107 a1 - All American Chocolate Torte - part 1
view/post comments at Rose Levy Beranbaum. Recipes at Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. This segment is intended to be a lesson in my basic mixing technique for the American butter layer cake and the French Génoise. There is no better way to see the consistency of the layer cake batter and the all important consistency of the génoise when it has been beaten for the full amount of time.
All-American Chocolate Torte
Rum Balls Recipe - Christmas Cookie Special! Chocolate Rum Balls
Learn how to make a Chocolate Rum Balls Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Christmas Cookie Special - Chocolate Rum Balls Recipe!
Canelé de Bordeaux - Crispy Baked French Custard Cakes - How to Make Canelés
Learn how to make Canelé de Bordeaux (Crispy Baked French Custard Cakes). Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Canelé de Bordeaux recipe!
#9 Chocolate Cobbler
Easy, decadent, quick to prepare chocolate dessert that will have most folks begging for a second helping! Chocolate lovers unite!!!!Try it...… you'll like it!!!
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Soufflé al orange para postre | Cocinando con Ina Garten | Food Network Latinoamérica
Ina Garten revela los secretos de cómo preparar un delicioso soufflé de naranja para servir de postre.#foodnetworklatino
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Gypsy Tart - my 5th Bake of Christmas!
So for my 5th Bake of Christmas I thought I would share my sweet, traditional filled Gypsy Tart, topped with zesty mascarpone cheese. See the full recipe below -
Ingredients
450ml evaporated milk, chilled
350g dark muscovado sugar
8 sweet short crust pastry tartlet cases, baked blind
Icing sugar, to dust
For the mascarpone and limoncello cream
200g mascarpone cheese
2 tbsp limoncello
Zest of 1 lemon
Method
1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Into a mixer, pour the chilled evaporated milk and add the sugar. Whisk on full speed for 15 minutes until the mixture doubles in volume and becomes pale with the consistency of soft whipped cream.
2. Pour the mixture into the tartlet cases and bake for 5 minutes. Remove from the oven and leave to cool, then once cool, chill in the fridge for at least 1 hour.
3. To make the mascarpone and limoncello cream, in a bowl beat the mascarpone cheese to soften. Add the limoncello and mix well until combined.
4. Remove the tarts from the fridge and lightly dust with icing sugar. Serve with the mascarpone and limoncello cream, topped with the freshly grated zest of a lemon.
Happy Baking,
Eric Lanlard xx
How To Make Carrot Cake
Escoffier Online's Chef Susie Wolak walks through the step by step process of how to make carrot cake. To try it yourself take a look at the recipe for carrot cake!
Blueberry Clafoutis Recipe - Fresh Blueberry Baked Custard Dessert
Learn how to make a Blueberry Clafoutis Recipe! Visit for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Blueberry Clafoutis Recipe!
Learn To Cook: How To Make Chocolate Souffle
FULL RECIPE BELOW
A little bit light, a little bit fluffy and a whole lot of delicious, the souffle is one of dessert's greatest accomplishments. This week learn how to make them in this tutorial.
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CHOCOLATE SOUFFLE RECIPE:
Ingredients:
2 cups orange juice
8 eggs separated
4 oz. sugar
3 oz. all purpose flour
8 oz. bitter sweet chocolate, finely chopped
2 fl. oz. orange liquor
Melted butter
Sugar for garnish
Directions:
1. Prepare 4 oz. ramekins by brushing with melted butter and dusting with granulated sugar.
2. In a mixing bowl whisk the eggs and 3 oz. sugar and then the flour. Warm the orange juice in a sauce pan and add the the egg yolk mixture.
3. Cook the mixture in the saucepan over low heat until thick, be careful to not boil the mixture.
4. Stir in the chocolate and cover with plastic wrap.
5. Whip the eggs whites with the remaining 1 oz. of sugar to a soft peak. Folds the whites into the base.
6. Fill the prepared ramekins 1″ inch from the rim.
7. Bake at 425 degrees for about 12 minutes , the soufflé should be well risen and the edges should look dry.
8. Sprinkle with powdered sugar and serve immediately.
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Holiday Series: Spiced Cranberry Sauce | Cooking With Carolyn
How to Make Spiced Cranberry Sauce Recipe
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pbs 103 a1- Peanut Butter And Chocolate Mousse Pie - part 1
view/post comments at Rose Levy Beranbaum. Recipes at Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007.PBS 103: Chocolate Pies and Tortes
Peanut Butter And Chocolate Mousse Pie
Strawberry Shortcake & Cherry Blossom - Cooking Today with Chef Brooks
Strawberry Shortcake
Pound Cake Ingredients
3 cups sugar
1/2 lb. unsalted butter
1/2 cup Crisco
2 teaspoons vanilla extract
1 cup milk
6 eggs
3 cups all purpose flour
Make
•Preheat oven to 350⁰F.
•In a mixer, add butter, sugar and Crisco and begin mixing until smooth.
•Grease bunt pan.
•Add vanilla extract and eggs, to butter/sugar mixture and combine well.
•Add milk and flour, alternating each cup, and continue mixing.
•Pour into bunt pan and bake for about 1 hour at 350⁰F.
•Remove from oven and pan, add strawberries and whipped cream, and serve.
Strawberry Ingredients
6-8 strawberries, chopped
2 tablespoons butter
1 teaspoon triple sec
1 teaspoon Grand Marnier
2 tablespoons brown sugar
Make
•Wash and chop strawberries.
•Add to a pan on medium-high heat with butter.
•Add Trip Sec and Grand Marnier to pan and stir.
•Lastly, add brown sugar.
•Reduce heat slowly so mixture thickens, and pour over cake.
Whipped Cream Ingredients
1/3 cup powdered sugar
1 cup heavy whipping cream
1 oz. Grand Marnier
Make
•In a mixer combine sugar, heaving whipping cream and Grand Marnier for about 7-8 minutes until peaks hold up.
•Place in refrigerator to chill before using as topping.
Chery Blossom
Ingredients
Ice
1-1/2 oz. cherry juice
1-1/2 oz. Grenadine
2-1/2 oz. Grand Marnier
1-1/4 oz. Triple Sec
1/2 lemon, juiced
4 cherries, garnish
Make
•Fill shaker with ice.
•Add cherry juice, grenadine, Grand Marnier and Triple Sec to shaker. Add half a lemon, juiced.
•Shake well and pour into glass. Garnish with cherries if desired.
Chef Steven Brooks cooks up some new recipes on his new show Cooking Today weekdays at 12:30 on KNWA. Made with So Much Love! Served up by Tyson and Tones
Drumstick Dessert Recipe | RadaCutlery.com
Instead of buying this ice cream treat you can now make a dessert that is just like the famous Drumstick Ice Cream Treat!
Ingredients:
2 cups vanilla wafers, crushed 1/2 cups butter, melted
1 cup crushed salted peanuts 1 (8 oz.) pkg cream cheese (softened)
1/3 cup peanut butter 1 cup powdered sugar
4 cups whipped topping 2 sm. pkg. instant chocolate pudding
3 cups milk 1 large chocolate bar
Kristi at Rada Cutlery demonstrates how to make drumstick bars. This recipe combines peanut butter,crushed peanuts, vanilla wafers, chocolate pudding, and more! This dessert is a copycat of the ice cream treat - Drumsticks. You can find this recipe and 100 more in the recipe book titled 101 Recipes with Peanut Butter.
Video Transcript:
Hi, Kristi at the Rada kitchen and today I'm going to make a recipe that uses peanut butter. I got this recipe out of our 101 Recipes with Peanut Butter cookbook. This cookbook has appetizers, main dishes, and desserts. Today I'm going to make a dessert called drumstick bars.
The ingredients you'll need for the recipe are 2 cups of vanilla wafers (crushed), 1/2 cup of melted butter or margarine, 1 cup powdered sugar, an 8-ounce package of softened cream cheese, 1/3 cup peanut butter, 1 cup crushed and salted peanuts, 1 chocolate bar, 2 small packages of instant pudding, 3 cups of milk, and 4 cups of whipped topping.
For the first layer, you need 2 cups of the crushed vanilla wafers. What I did was take my rolling pin and crushed them with that on the Rada cutting board, you could also use the bottom of a glass or a bowl. The neat thing about this is that it flexes so that you can pour it in your measuring cup.
We put that in a mixing bowl, and then you need the 2/3 cup of crushed and salted peanuts. To crush those, you put them in a bowl and use the Rada food chopper. It's serrated, so it's really sharp. It's kind of fun just to chop these up.
When you have those chopped up, you need the 2/3 cup of peanuts and you're going to add that to the crushed vanilla wafers. Then add your 1/2 cup of melted butter and mix that all together. You're going to put it in the bottom of a 9 by 13 inch pan and we're going to bake it for 10 minutes at 350 degrees (fahrenheit).
Then you'll flatten it out. This is the first layer of 4. We'll put this in the oven at 350 degrees for 10 minutes. While our first layer is in the oven baking, we're going to make the second layer. That's going to consist of our cream cheese, our powdered sugar, and our peanut butter. We're going to mix it until it's smooth.
I'm going to gradually add the powdered sugar as it mixes. Now the ingredients are mixed and smooth. Now we're going to add 2 cups of the whipped topping. We're going to fold it in, we're not going to mix. You want to keep it kind of light and fluffy. Now we've mixed up our second layer and we're going to add it to our first layer that we baked in the oven.
You want to evenly spread that over the bottom layer. Our third layer is the 2 boxes of chocolate pudding mixed with the 3 cups of milk. I made this earlier because you need to chill it. I'm using the Rada handy stirrer. It's a great thing to make pudding, sauces, and gravies.
That's the third layer that we're going to pour over our second layer. Now we're ready for our fourth layer which is another 2 cups of whipped topping over top of the chocolate pudding one. I'm going to use the Rada super-spreader to spread out the whipped topping. It's just the right size to reach the sides of the pan.
Then you're going to add the rest of your chopped and salted peanuts. With the Rada peeler, I'm going to grate or try to make some chocolate curls. You could also make butter curls with the peeler. And there's our drumstick bars.
You'll want to chill these overnight before serving. You can find this recipe and 100 more in our 101 Recipes for Peanut Butter cookbook.
Rada Mfg. Co. has been manufacturing Rada Cutlery fundraising products and helping non-profit groups fundraise since 1948 -- last year working with over 19,000 churches, schools, teams, and clubs.
Tropical Parfait from Chef Ivor Peters
Ivor Peters, executive chef at the Sugar Mill Hotel, prepares his Tropical Parfait dessert. His dessert serves six and although it takes quite a few steps, is worth every one. The parfait consists of:
3 large eggs (separated)
3/4 cup sugar
1 cup heavy cream
1 tablespoon lemon juice
1 tablespoon Grand Marnier liqueur
1/4 cup passion fruit puree
1/4 cup mango puree
1/4 cup guava puree (see Basics)
Barefoot Contessa - Creme Brulee | Ina Garten
Barefoot Contessa - Creme Brulee | Ina Garten
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How To Make Hallowe'en Chocolate Pumpkin Cupcakes - Recipe
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Pumpkin puree, chocolate chunks, and creamy icing come together perfectly for a Hallowe’en treat.
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Brown Sugar Cake w/ Strawberries & White Chocolate Mousse
This zhushed-up version of strawberry shortcake is the creation of pastry chef Meghan McGarry (aka Buttercream Blondie). Meghan starts by macerating strawberries in orange liqueur (she adds a little extra booze for good luck), then makes a fluffy, delectable white chocolate mousse. Instead of traditional shortcake, Meghan whips up a moist brown sugar cake, containing crunchy pecans. Layer, and serve!
????ASMR Cooking: ????Cherry Galette Recipe | Cherry Pie | No Music | No Talk
#cherrygalette #cherrypie #asmrcooking
Cherries season is here already and I have decided to show you how I make a classic cherry dessert: cheery pie or rather a cherry galette, that I prefer, in this case, cause it has a more rustic look.
Cherry pies are really easy to make from scratch. The pie crust recipe is very easy and you can use it for so many other types of pies.
Do you like cherry pies?
IMPORTANT: the right quantity of flour is 225g, NOT 250g.
If you decide to make a traditional cherry pie and need a second dough to cover your pie, just double the quantities of the dough.
Cherry Galette / Cherry Pie
Ingredients:
flour 225g.
butter (very cold and cubed) 110g.
a pinch of salt
sugar 2 tablespoons
water (cold) 85m;.
fresh cherries 600g.
sugar 100g.
corn starch 25g.
(optional) rum / Grand Marnier / cherry liquor 2 tablespoons
Instructions:
1. Dice the cold butter into small pieces and crumble it with the flour, salt, and sugar manually or using a food processor.
2. Add cold water and combine. Don't over combine. Shape the dough into a ball and let it rest in the fridge for at least 1 hour.
3. Remove the stems out of the cherries (if you don't have a special tool to do that, just use a bottle and a chopstick) and combine with sugar, corn starch, and liquor. Then cover with plastic wrap and let to rest.
4. Take the dough out of the fridge and shape a disk of a maximum of 0.5 cm thickness and transfer it into a pie pan. Then create small holes using a fork.
5. Pour the cherries and simply cover the edges with the extra dough left.
6. Brush with some egg and milk mixture and sprinkle some sugar.
7. Bake in the preheated oven at 180°C for 45-50 minutes (or until golden-brown).
Enjoy!
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