Encore Valentine For Him - Help at Home
Valentine For Him
In this video I show you how to make a very special Valentine’s treat just for the man in your life. Guys like brownies and chocolate, so we’ve taken that, added chopped pecans and finished off with a delicious white drizzle icing. This is so good and if you’ve overbaked it a little, just give it a day or two, the moisture tends to equalize quite nicely. By the way, this is a treat that can be served all by its self, however, it is even better served with vanilla ice cream! As I mention in the video, this is the Hershey’s Best Brownies recipe and they know chocolate ????
Preheat oven to 350 or 325 for dark/non-stick pans
Hershey’s Best Brownies
1 cup melted butter (2 sticks)
2 cups sugar
2 teaspoons vanilla
4 eggs
¾ cup Hershey’s Cocoa or Hershey’s Special Dark Cocoa
1 cup flour
½ tsp baking powder
¼ tsp salt
Optional:
1 cup chopped pecans
1 cup semi-sweet chocolate chips (more as needed) to make the heart for your brownie
White Drizzle Icing
1 cup powdered sugar (more as needed)
¼ cup milk (added 2TBSP at a time)
1 tsp vanilla
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Amazon (non-affiliate) links to heart cake pans
$7.55 11x10.5
$17.95 9 inch
$6.52 – mini heart pan, not full size
*If you want to try and find my discontinued pan, you can search google and Ebay for Wilton Dimensions Crown of Hearts Pan*
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Eggless Atta Cake With Jaggery | No White Sugar, No Egg, No Butter, No Maida | Whole Wheat Cake
A simple tea cake is all you need to make your bad days good and your good days even better. This eggless atta jaggery cake is the perfect dessert to make for a lazy evening, where you want to cozy up with your cup of tea and your favorite show!
Written Recipe:
My Whole-wheat Chocolate Cake Recipe:
Products I use in this video:
1. Mixing Bowls -
2. Whisk -
3. 8-inch Cake Pan -
4. Parchment Paper -
5. Jaggery Powder -
6. Baking soda -
7. Vanilla Extract -
My Kitchen Equipment:
1. OTG Oven -
2. Stand Mixer -
3. Electric Hand Mixer -
4. Blender -
My Shooting Equipment:
1. Sony A7III Camera -
2. Sony 50mm 1.8 Lens -
3. Rode Wireless Go II Mic -
4. Godox SL 150 Studio Lights -
Ingredients :
2 cups (570gms) yogurt
1 tsp (3gms) baking soda
3 cup (360gms) whole wheat flour
2 tsp (8gms) baking powder
1 + ½ cup (300gms) jaggery
1 cup (240ml) vegetable oil
1 tsp (5ml) vanilla
½ cup (120ml) milk
½ cup (50gms) chopped almonds
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????Gâteau tout chocolat ????????à l'eau chaude ????pour un moelleux encore plus Réussi ????????
Dates Walnut Cake | How To Make Eggless Cake | Easy Cake Recipe | Christmas Special | Varun
Dates & Walnut Cake | Dates Cake Recipe | Walnut Cake | Walnut Date Cake | Easy Cake Recipe | Best Cake | How To Make Cake At Home | Khajoor Cake | Cake Recipe | Quick & Easy | Rajshri Food
Learn how to make Dates Walnut Cake at home with our Chef Varun
Christmas is around the corner and one cannot miss making this Dates Walnut Cake. Chef Varun Inamdar brings this simple and quick dessert recipe for you only on Rajshri Food.
Dates Walnut Cake Ingredients:
2 tbsp Butter
1/2 cup Sugar
2 tbsp Curd
1 1/2 cup Refined Flour
1 1/2 tbsp Baking Soda
3/4 cup Walnuts
3/4 cup Dates
1 tsp Vanilla Essence
1/2 cup Milk
#AnybodyCanCookWithRajshriFood #DatesWalnutCake #CakeRecipe
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Date and walnut loaf is a traditional bread eaten in Britain, made using dates and walnuts. It is often made with treacle or tea to give it a dark brown colour.
Traditionally from Scotland, date and walnut loaf is still enjoyed in many tea rooms around the country. It is also enjoyed in cafes, bakeries and tea rooms in Australia New Zealand and across the Commonwealth. Date bread was first recorded as a recipe in 1939, and now today is used to make holidays like Christmas and Thanksgiving a little more festive. |
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Professional Baker Teaches You How To Make ICE CREAM CAKE!
Anna bakes up the perfect tasty cookies and cream ice cream cake for birthdays. Click SHOW MORE for recipe ingredients and baking instructions.
Makes 1 (9-inch) ice cream cake that will serve 12 people.
INGREDIENTS for Cookies
1 cup (225 g) unsalted butter, at room temperature
1 cup (260 g) icing sugar, sifted
6 large egg yolks
2 cups (260 g) cake and pastry flour
½ cup (60 g) Dutch process cocoa powder
¼ cup (30 g) cornstarch
½ tsp (2.5 g) salt
1 lb(s) 4 oz (600 g) white fondant icing
Ingredients for Ice Cream
2 cups (500 mL) whipping cream
1 cup (250 mL) 2% milk
¾ cup (150 g) granulated sugar
1 pinch salt
Baking directions for cookies
1. For the cookies, beat the butter and icing sugar until smooth, then add the egg yolks all at once and beat until well combined. In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. Add this to the butter mixture and stir until evenly combined. Shape the dough into a log about 2 inches in diameter, wrap and chill until ready to use.
2. Preheat the oven to 325 ºF (160 ºC) and line 4 baking trays with parchment paper.
3. On a lightly floured work surface, knead the first dough disc to soften it (so it won’t crack when rolling) divide it in half, and roll out to a circle just over 9-inches (23 cm) across and just under ¼-inch (6 mm) thick. Use the edge of a 9-inch fluted tart tin as a giant cookie cutter and press into the dough to cut it (or you can use a 9-inch/23 cm round cake pan to press and then cut out a circle). Use the bottom portion of the tart tin to slip under the large cookie and slide it onto the baking tray. Set aside the scraps and repeat with the other half of this piece of dough and then the other chilled disc, so that you have a total of 4 large cookies. Roll out the remaining scraps and cut into 4 circles about 4 ½ -inches (11.5 cm) across and place them on the baking trays. Bake the cookies (in batches, if needed) for about 14 minutes, until the surface of the cookie is evenly matte. Let the cookies cool completely on the trays.
4. To assemble the cookies, lightly dust a work surface with icing sugar, divide the fondant in half and roll out the first piece into a circle over 9-inches (23 cm) across. Use the same fluted tart tin to cut a piece of fondant the same size as the cookie. Brush the top of the fondant with water and lift it and place it on the bottom-side of a cookie. Brush the exposed side of the fondant with water and carefully adhere the second cookie on it, so that you now have a giant sandwich cookie. Repeat with the second piece of fondant and lastly rolling the remaining scraps to cut and assemble 2 smaller cookies (these will be used for the cookies-&-cream ice cream.
5. Prepare a 9-inch (23 cm) springform tin by lining the bottom and sides with plastic wrap, so that the plastic comes up and over the sides of the pan.
Cooking directions for Ice Cream
1. For the ice cream, whisk the cream, milk, sugar and salt until the sugar has fully dissolved. Pour this into an ice cream maker following manufacturer’s instructions. When the ice cream is almost done mixing, break up the 2 smaller cookies into it and let it mix in so that some pieces of cookie are still visible but some crumbs have worked in. Spoon the soft ice cream into the prepared pan and spread to level it. Cover the ice cream with the overhanging plastic wrap and freeze for at least 3 hours to set.
2. To assemble the cake, remove the ice cream from the springform pan and unwrap. Place the ice cream on one of the large cookie sandwiches and place the second cookie on top. If you are not serving the cake immediately, wrap the whole cake and place it back in the freezer.
3. To serve the cake, pull it from the freezer about 20 minutes before serving. Remove it from the pan, peel away the plastic and place on a platter to serve.
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