Sticky Toffee Pudding Recipe - HOLIDAY FOODIE COLLAB
Learn how to make Sticky Toffee Pudding part of the Holiday Foodie Collab featuring over 10 awesome YouTube Channels!
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Alla’s Yummy Food
Baileys Mousse Cake with Green Velvet Spray:
Cancer Research UK:
Angel Wong’s Kitchen
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Honeysuckle Catering
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Giant Hot Chocolate Mug Cake:
She’s the First:
LoveHealthOK
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Mind Over Munch
Peanut Butter Fudge:
American Foundation for Children with AIDS:
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Dulce de Leche in a Slow Cooker:
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Hi! Welcome to Hot Chocolate Hits. On this channel, you'll find a collection of my favorite desserts and meals, as well as interviews with foodies I admire. For more videos, subscribe!
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Potato Soup & Angel Food Toffee Cake - # 270 Consolidated Cooking Crave
On this episode of Consolidated Telcom Channel 18's Cooking Crave, Rhonda and Laverne show you how to prepare Potato Soup & Angel Food Toffee Cake. Cooking Crave is one of many original programming shows produced in southwestern North Dakota from Consolidated Telcom's Channel 18.
Chocolate Chip Cookie Bars
These soft and chewy chocolate chip cookie bars are beyond easy to make and full of chocolatey goodness with nice notes of brown sugar, vanilla, and salt. This recipe comes together in a snap and makes a perfect batch of soft, chewy cookie bars. You can easily scale the recipe up for a crowd or make this ahead for an amazing on demand treat.
Recipe:
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Honeycomb Toffee - Homemade Sponge Candy - Food Wishes
Learn how to make Honeycomb Toffee! While there is a chance you could horribly burn yourself making this, the reward far outweigh the risk. And that reward is a gorgeous, crispy, feather-light candy that melts in your mouth. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Honeycomb Toffee recipe (aka cinder toffee, sponge candy, and hokey pokey)!
You can also find my content on Allrecipes:
How to Make Caramel Cake
A buttery soft vanilla layer cake blanketed with a simple caramel icing!
Full Printable Recipe:
Ingredients
CAKE
3 cups all-purpose flour 375g (may substitute 3 ⅓ cups cake flour - 375g)
1 1/2 cups granulated sugar (300g)
1/2 cup light brown sugar firmly packed (100g)
1 Tablespoon baking powder
¾ teaspoon salt
3/4 cup unsalted butter, softened to room temperature cut into Tablespoon-sized pieces (170g)
1/4 cup canola oil may substitute vegetable oil or other neutral oil (60ml)
1 1/4 cup whole milk room temperature preferred (295ml)
3 large eggs room temperature preferred
1 Tablespoon vanilla extract
CARAMEL ICING
2 cups brown sugar² firmly packed (400g)
1 cup unsalted butter cut into pieces (226g)
1/4 teaspoon salt
1/3 cup whole milk (80ml)
1/3 cup heavy cream (80ml)
2 cups powdered sugar (250g)
1 teaspoon vanilla extract
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Instructions
00:00 Introduction
CAKE
00:20 Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two 8” round baking pans¹. Set aside.
00:34 In the bowl of a stand mixer (or in a large bowl, using an electric mixer), stir together flour, sugars, baking powder, and salt until well-combined.
01:18 With mixer on low speed, add butter, one tablespoon at a time, until mixture resembles sandy coarse crumbs.
02:24 Stir in oil until well-combined.
02:43 In a separate bowl, whisk together milk, eggs, and vanilla extract.
03:37 With mixer on low-speed, gradually pour milk mixture into flour mixture. Once combined, pause to scrape down the sides and bottom of the bowl, then gradually increase speed to high and beat for 30 seconds.
04:34 Divide batter evenly into prepared pans and bake on 350F (175C) for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
06:16 Allow cakes to cool for 15 minutes and then invert onto cooling rack to cool completely.
06:46 Prepare caramel icing:
CARAMEL ICING
06:55 Combine brown sugar, butter, salt, milk, and heavy cream in a medium-sized saucepan over medium-heat. Stir frequently until brown sugar is dissolved and mixture comes to a boil.
07:48 Once boiling, cook for 5 minutes, stirring constantly.
07:56 Remove from heat and pour into a large heat-proof bowl or the bowl of a stand mixer. Let sit for 5-10 minutes before proceeding.
08:27 Add powdered sugar and vanilla extract and stir with stand mixer or an electric mixer until combined. Increase speed to high and stir until caramel mixture is almost completely cooled and icing reaches a spreadable consistency.
10:02 Spread over cake. If icing is dripping off of cake (especially when icing the sides), let it cool a bit longer before proceeding.
12:23 Allow icing to solidify completely before slicing cake and serving. Enjoy!
Notes
¹May use 9” pans, but the cakes will need to bake for less time, around 28-30 minutes.
²I like to use half light brown and half dark brown sugar, but you may use all of either instead.
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