2 Ingredient 2 Minute Chocolate Fudge - No Fail Recipe - The Hillbilly Kitchen
2 Ingredient 2 Minute Chocolate Fudge - The Hillbilly Kitchen.
No- Fail 2 Ingredient Chocolate Fudge in 2 Minutes Only $2 per Pound Just Like Gift Shop Fudge.
This fudge is incredibly easy to make and has a rich creamy indulgent flavor. It is exactly like gift shop fudge which sells for $10 to $20 per pound depending on where you are shopping. You can make this for about $2 per pound and it literally only takes about 2 minutes. It is perfect for gift giving, something quick to take to an office party, holiday get together, potluck or hostess gift. No one will have any idea it was so easy to make.
This is a kid friendly recipe. There is nothing hot enough to cause a burn and it doesn’t require a long attention span.
Remember to put God first! :)
Ingredients:
14 ounces Sweetened Condensed Milk
12 ounces Semi-Sweet Chocolate Chips
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I made Desserts from Music Videos (BTS, Måneskin, Billie Eilish...)
Hi hello and welcome back! Watch me try and create desserts and treats inspired by popular music videos - Butter” & Permission to Dance by BTS, Therefore I am from Billie Eilish’s new album “Happier than Ever”, I wanna be your Slave by Måneskin who are simply just too cool to exist and DNCE’s Cake by the Ocean - obviously
hope you enjoy!!
Part 1 (Desserts from Song Lyrics):
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Website: mina-rome.com
✨INGREDIENTS✨
#1 DNCE: Cake by the Ocean
4 cups flour (480g)
4 tsp baking powder
1 tsp sea salt
1 ½ cups sugar (300g)
1 ½ cups vegan cream (375ml)
¾ cup vegetable oil, i used sunflower (180ml)
1 ½ tbsp apple cider vinegar
3 tsp vanilla
1 tsp orange zest
3/4 cup orange juice (180ml)
CASHEW FROSTING:
2 cups cashews, boiled for 1 hour (300g)
Juice of 1 lime or 2 tbsp lemon juice
2/3 cup vegan yogurt (160g)
1/2 tsp sea salt
6 tbsp maple syrup
→ if you’re food processor is too small, you’re gonna have to blend this up in 2 batches, so add ½ of everything first, then the other half
BUTTERCREAM FROSTING:
225g vegan butter = 1 cup = 2 sticks (softened, at room temp)
½ tsp sea salt
3-4 ½ cups powdered sugar (375g-565g)
added about ½ cup (65g) at a time until your happy with the consistency
→ if buttercream is a little sweet for you, feel free to only do a thin layer, then you could also just do half the amount of ingredients
a handful of strawberries for the top!
→ yields one 3 layered cake, around 8-9 inches per cake pan
#2 Maneskin: Candied Apples
Only make these if you have a candy thermometer you trust!
4 apples, cleaned with hot water
4 popsicle, lollipop sticks or use wooden or metal straws
a piece of parchment paper, which you’re gonna lightly grease as well to prevent the apples from sticking
⅓ cup water (80ml)
1 cup white sugar (200g)
¼ cup corn or agave syrup (60ml)
a pinch of salt
1 tsp red food coloring
Bring ingredients up to a boil, let simmer until 146 to 154 °C (295 to 309 °F) - then dip your apples, anything higher than that is going to burn your candy!
→ yields 4 candied apples
#2.5 Maneskin: Baked Amaretto Apple
1 tbsp small cut oats
¼ tsp cinnamon
a pinch of salt
2-3 walnuts, crushed
1 tbsp almond butter
1 tbsp coconut sugar
1 tsp melted coconut oil or vegan butter
an additional sprinkle of oats for the top
a little less than ¼ cup water (50ml)
a shot of amaretto
→ serves 1
→ if you’re doing multiple apples, simply add just a little more water, and a shot of amaretto more for each apple, so 2 apples would be ¼ cup water and 2 shots, 3 apples maybe ⅓ cup water and 3 shots of amaretto…
→ use an oven proof dish!
#3 BTS: Butter Syrup + Perfect Pancakes
for the syrup:
1 cup brown, raw or coconut sugar (200g)
1/2 cup water (125ml)
¼ tsp salt
3 tbsp vegan butter
adapted from barefeetinthekitchen
for the pancakes:
1/2 cup + 2 T flour (60g + 2 tbsp)
1 ¼ t baking powder
2 T sugar
¼ tsp salt
1/3 cup plant milk (80ml) - if needed an additional tbsp
1 tsp apple cider vinegar
3 Tbsp unsweetened applesauce
1/2 t vanilla or orange or lemon zest
→ pancakes for 1
#4 Billie Eilish: Pretzel Donuts
250g spelt flour (2 cups)
1 ½ tsp salt
½ cup warm non dairy milk (125ml)
2 tbsp raw sugar
1 ½ tsp dry active yeast
2 ½ tbsp vegetable oil or melted vegan butter
1 cup hot water (250ml)
3 tbsp baking soda
1 bar of vegan white or dark chocolate, melted, drizzled over the bites
or a simple sugar glaze:
1 cups powdered sugar (125g)
1 pinch of salt
2 Tbsp oat milk
2 tbsp vegan butter, melted
if needed: a few more tsp of milk
Music used:
intro by Maneskin:
trees and Lucy:
thunderhoodie:
Citrus Avenue:
Teen Blush:
North Takoda:
When the party’s over piano:
Mosh: Billie Remix -
Fiji Blue -
outro by camoufly:
Much love,
Mina
This video is not sponsored
Easy Creamy Cheesecake: Original & Sugar-free | The Sweet Life of Steve Ep4 | Steve Konopelski
We’re making a silky smooth, easy, creamy cheesecake that will wow your friends and family—AND this special method can be easily transformed into a sugar-free, keto version. Cheesecake has a lot of areas where it can go so, so, wrong: it can crack, it can break, and the custard can get over baked but don’t fret! I’ve developed a foolproof method that assures cheesecakey perfection, every time. Hey Mr. Cheesecake, here I am! Today’s drink will put some pep in your step, it’s called a Dark Night, and we’re using our favorite local cold brew coffee. Subscribe ► for more recipes and tips.
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DRINK:
Dark Night
1/2 oz Fireball Cinnamon Whiskey
1/2 oz Disaronno Original Amaretto
1/2 oz Simple Syrup (recipe follows)
Fill a 12 oz glass halfway with ice. Pour in whiskey, amaretto, and simple syrup. Stir together with a spoon. Top off with cold brew coffee.
Simple Syrup
Bring 3/4 cup of water and 3/4 cup of sugar to a boil. Chill before use.
EAT:
Creamy Cheesecake (one 8” pie or eight 4oz ramekins)
450g (16oz) cream cheese, softened
145g (1/2 cup plus 2 Tbsp) granulated sugar
2 eggs, room temperature
70g (1/4 cup) sour cream, full fat
1/2 tsp vanilla bean paste
SUGAR FREE version: substitute granulated sugar with 120g erythritol plus zest and juice of 1 lemon
.
Place cream cheese and half of the sugar in the bowl of a food processor fitted with the blade attachment. Pulse until mixture becomes smooth. Add eggs and remaining sugar. Pulse again until well combined. Add sour cream and vanilla bean paste and pulse until smooth. Be sure to scrape the bowl well after each addition.
Strain batter thru fine mesh strainer set over medium sized bowl or storage container. Press any remaining mixture thru the strainer to ensure it is smooth and creamy. Pour batter into ungreased baking dish and cover tightly with aluminum foil. Pierce the foil a couple of times with a knife to allow steam to escape. Bake in preheated 325°F (165°C) oven until batter has set and wiggles but does not giggle.
Remove from oven and let cheesecake rest, covered, for about 2-3 minutes. Scrape custard into the bowl of a food processor fitted with a blade attachment. Blend custard until creamy and smooth. Pour custard into pre-baked pie shell or ramekins. Press plastic wrap to the surface to prevent drying out and allow cheesecake to set in fridge for at least 8 hours or overnight. Top with favorite toppings and enjoy.
Strawberry Salad
1 pint of strawberries, cleaned, hulled and quartered
1 tbsp orange liquor
2 tbsp granulated sugar
1 tsp freeze dried mint
Zest of one lemon
2 pinches of freshly ground black pepper
Combine all ingredients into a medium sized bowl. Stir well to coat strawberries with sugar. Allow to sit for 5-10 minutes so strawberries can macerate. Spoon berries and juice on top of cheesecake or other dessert. May also be done with any mixture of firm fleshed berries.
Making Grape PB&J Ribbon Candy!
Tired of looking at chocolate eggs and bunnies, Steve and Max call back to their childhood and make delicious batches and Peanut Butter and Jelly Flavored Ribbon Candy! PB&J works well in any form, and ribbon candy is no exception!
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***IF YOU LIVE IN A WARM CLIMATE AND PLACE AN ORDER WITH CHOCOLATE PLEASE READ THIS***
Please pick second day air with a cold pack, if you don't we will have to call you and tell you that you need it. Although we love talking to our customers we just don't have the time to do that. So please help us help you get your order as quickly and painlessly as possible.
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outro music:
$hake by Jef2 on soundcloud
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Paleo No Bake Christmas Cookies (Low Carb, Flourless, Gluten-Free)
Paleo No Bake Christmas Cookies (Low Carb, Flourless, Gluten-Free)//This short video tutorial is for no bake cookie lovers! I love cookies especially when they are chocolate flavored low carb cookies. These Paleo no bake cookies are flourless cookies, made with mixed nuts, almond butter, cranberries, and cacao powder. They are sweetened with maple syrup or any keto sweetener of choice. Simply blend all the ingredients in a food processor, use a cookie scoop to form shape, and freeze the cookies for 10-15 minutes before serving.
These no bake cookies store well in the freezer. They are perfect for make-ahead holiday treats or eveyday healthy snacks on-the-go. You can use any toppings you like. Follow the link below to get the recipe measurements and start making these cute macaroon shape Paleo no bake christmas cookies!
Download the full recipe:
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Brie Crepe Filling : Savory Dishes
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Brie crepe filling is a great way to put a new spin on a traditional dish. Make brie crepe filling with help from a 5-star chef with a lot of TV cooking experience in this free video clip.
Expert: Ivan Flowers
Filmmaker: David Schaffer
Series Description: You'll soon find out that, as long as you have the right ingredients, you don't have to actually be a five-star chef to cook like one. Make a wide variety of different savory dishes with help from a 5-star chef with a lot of TV cooking experience in this free video series.