BATTER CHATTER | CHOCOLATE MOCHA TRIFLE | HOLIDAY DESSERT EDITION | # 3
I'm so excited for today's Batter Chatter because it's part of an open collaboration of lots of other Holiday Desserts. Be sure to check out the playlist linked below to see a lot of other YouTube creators share their favorite Holiday Dessert!!
HOLIDAY DESSERT PLAYLIST:
_____________________________________________________________________________________
OTHER VIDEOS MENTIONED:
RECIPE BINDER:
FRIED CORN RECIPE:
FRIENDSGIVING (DOUBLE LAYER PUMPKIN CHEESECAKE):
________________________________________________________________________________________
DOUBLE CHOCOLATE MOCHA TRIFLE (SHUFFLE TRUFFLE ????)
INGREDIENTS:
1 (19.8 ounce) package brownie mix
1 3/4 cups cold milk
2 (3.3 ounce) packages instant white chocolate pudding mix
4 teaspoons instant coffee granules
1/4 cup warm water
2 cups frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered toffee bars, chopped (HEATH bars)
DIRECTIONS:
Prepare brownies according to package directions for cakelike brownies. Bake and cool completely. Cut into 1 inch cubes.
In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.
PLEASE THUMBS UP & SUBSCRIBE!
Join my Instagram Fam! - @mandy_in_the_making
I'm on Pinterest, too -
___
My AMAZON storefront where I have all my favorites linked:
BEST COFFEEMAKER EVER!! (CARAFE & K-CUPS):
MY PROGRAMMABLE CROCK POT:
NINJA AIR FRYER:
BEST MOP I'VE EVER USED:
MY FAVORITE LAMPS (FROM WALMART):
I LOVE MY ODORKLENZ LAUNDRY ADDITIVE!! SO GREAT FOR YOUR TOWELS AND SHEETS!
Use code MANDY15 for 15% off your OdorKlenz order here:
Business & Collaboration Inquires - mandyinthemaking2018@gmail.com
Music Credits:
Song: Little Idea
*This video is NOT sponsored.
Some of the links above are affiliate links that I earn a small commission from. They don't raise your price paid. Thank you for supporting my small channel!
Chocolate Delight | 4 Layer Dessert Recipe
In today's video, Im trying out a new recipe from an old church cookbook. I'm making a 4 layer dessert called Chocolate Delight. This video is a Cookbook Collab hosted by my friend Tamara over at SouthernWife Everyday Life. I will link her channel below, as well as a playlist with all the other ladies videos. Be sure to check those out for tons of delicious recipes!
***Tamara- SouthernWife Everyday Life:
***PLAYLIST:
CHOCOLATE DELIGHT RECIPE:
-1 Cup All Purpose Flour
-1/2 Cup Butter (1 stick), softened
-1 Cup Pecans, Chopped
-8 oz. Cream Cheese, room temp
-1 Cup Powdered Sugar
-16 oz. Cool Whip Topping
-2 small pkg. Instant Chocolate Pudding
-3 Cups Milk
***For Crust: mix butter, flour and chopped pecans. press into the bottom of a 9x13 baking pan. Bake at 350 degrees for 20-25 minutes or until golden brown. Let cool Completely.
Cream cheese layer: In a large mixing bowl, combine the cream cheese and powdered sugar. mix until smoothe and creamy. fold in 8oz(half the large tub) of cool whip topping. Spread mixture evenly over cooled crust.
Pudding Layer: In a large mixing bowl, beat pudding mix and mil until thickened. Spread over Cream Cheese Layer.
Topping: Top with 8oz (remaining half of tub) Cool Whip.
Garnish: optional- sprinkle with chopped chocolate or chopped nuts.
ENJOY!
Hey, I'm Valerie. I'm a busy wife and mom to an 8 year old daughter. On my channel, you'll find Cooking, Cleaning, DIY's, Grocery Hauls, Organization, Decluttering and MORE! I love to bake, test new recipes, make crafts and just enjoy life! I love all thinks homemade and handmade. But sometimes, I like simple and convienient. Hit that subscribe button to get notified every time I upload a new video. I'd love for you to be a part of my YouTube Family! Thank you so much for watching and supporting my small channel.
Follow me on INSTAGRAM: @TheHargettLife
***********For Business and ollaboration Inquires:
TheHargettLife@gmail.com
Music: Epidemic sound
THE 100 AMERICAN CANDY BARS CHALLENGE! | 24,000 Calories
We tried eating 100 candy bars for this week’s highly requested and long overdue food challenge! To make this already absurd task even crazier, we went out and collected 50 varieties totaling over 24,000 calories and nearly 11 pounds of American made chocolatey treats. While we had such a ridiculous assortment of candy bars on hand, we decided to rank them in sections as we made our way through this chocolate lovers cheat day challenge to determine some of our favorites!
This was a wild adventure from purchasing the bars to eating them all and editing this so please be sure to drop the video a ‘LIKE’ and subscribe for plenty of future food challenges, mukbangs, and other fun eating videos.
Much love,
-Pete and Nate
#foodchallenge #eatingshow #candybars
*We do not recommend or encourage anyone try eating the amount of food consumed in this video.
Looking to help support the channel? Any amount helps!
Patreon:
Follow on IG for more twin & food content!
themicheltwins |
____________________________
FAQ’s:
Most of your questions were probably answered in this video:
Extremely insightful video into how it works:
Q: How do you not gain weight?
Well, we currently are but here’s a quick answer as to how we managed to do weekly food challenges for a year and a half without gaining much it:
A: Endurance sports (primarily running, cycling and some resistance training tossed in) and extreme discipline & sacrifice with our daily diets is how we manage not to gain weight. We eat mostly vegetables, fruits, some whole grains and low fat dairy on the days outside these challenges. The calories consumed in a food challenge are the only calories consumed that day and sometimes the day following as well seeing our appetites are typically shot from so much food and the thought of eating is very off putting. Two days out we are back to large amounts of vegetables and increase to maintenance from there. We also often eat most of our days calories in a smaller eating window (we frequently bounce between intermittent fasting & OMAD diet as it just seems to work with our lifestyles and eating preferences). Anyone with a larger than normal stomach capacity like us, the drive to push through the discomfort of a challenge like this, and a basic understanding of energy balance (calories in vs calories out) can do it with enough disciple and intention (not that we recommend it).
Also worth mentioning is that we do not exercise to burn the calories consumed in a challenge but rather we are able to consume higher calorie diets due to our love for endurance sports and said discipline with our daily diets.
Q: Can you make a “What I eat in a day” / fitness focused video?
A: While we’re sure that type of video will eventually make its way out there, this channel is intended primarily for food entertainment. We’re still in the very early stages of establishing ourselves within this genre and we’re constantly experimenting and trying to improve upon our style to make our channel a unique experience. Food is our passion while fitness is our discipline so, while we currently only have the availability to produce one quality piece of content a week, food-centered videos is where we’ll be focusing our attention (and trust us, it’s more fun for all of us this way). Thats not to say it will never happen - it’s just not a top priority for us.
Baking With Nana - Caramel Frappuccino Heath Bar Brownies
English Toffee Cheesecake is packed with English Toffee flavor!
English Toffee Cheesecake is an amazing cheesecake that is sure to create conversation at your next party or event or at the dinner table for your family and friends. This cheesecake is packed with English Toffee bits and topped with a delicious chewy toffee topping along with more English toffee bits. Wow! I encourage you to head to the kitchen and make this really delicious cheesecake as I am sure you will make it time and time again.
Here is the recipe:
For the Crust:
192 g/ 1.5 cups crushed tea biscuits (crust)
75g/ 1/3 cup melted unsalted butter (crust)
14g/ 1 tbsp. brown sugar
For the Filling:
680g/ 3-oz packets cream cheese (room temperature)
150g/ 2/3 cup granulated sugar or stevia sweetener
64g/ 1/3 cup light brown sugar
60g/ 1/4 cup sour cream
296g/ 1 cup English toffee bits
171g/ 3 eggs
6g/1.5 tsp vanilla flavoring
4g/ 1 tsp pure chocolate flavoring
30g/ ¼ cup cornstarch
English toffee bits (sprinkles on top)
Preheat oven to 350F/176C
Crush tea biscuits using a food processor or by hand.
Combine tea biscuits, light brown sugar, and melted butter until sand-like texture.
Line springform with parchment paper.
Form crust in spring form pan and press firmly into pan.
Bake crust in oven at 350 F/176C for 10 mins and remove to cool.
In a large bowl, combine cream cheese and sugars mix until creamy.
Add eggs and combine.
Add vanilla, and chocolate flavoring and combine.
Add sour cream and combine.
Add cornstarch and combine.
Place a large sheet of foil between baking tray and springform pan.
Wrap foil around bottom and sides of springform pan.
Pour batter into spring form and spread evenly.
Place hot water into baking sheet till the surface is covered (water bath).
Bake 350F/ 176C for 60 minutes.
Turn off oven OFF and leave cheesecake in over for 30 mins.
Remove and allow to cool at room temperature for 1 hour.
Place cheesecake in refrigerator to chill/setup for 6 hours/overnight.
Chewy toffee topping:
100g/ 1/2 cup granulated sugar
50g/ ¼ cup brown sugar
62g/ 4.5 tbsp. unsalted butter
150g/ 2/3 cup heavy cream
2g/ 1/2 tsp vanilla
In a saucepan over medium heat, add sugars, heavy cream, and butter.
Stir gently until all ingredients are combine and melted.
Place a candy or digital thermometer into the pan, increase the heat to medium-high.
Bring to a boil (without stirring) until the temperature reaches 239F/115C.
Remove from heat and add vanilla and combine.
Let stand until mixture reduces to 140F/60C.
Stir until it becomes smooth and creamy.
Cover top of cheesecake.
Sprinkle toffee bits on top.
Refrigerate until served.
.
Chewy toffee topping:
100g/ 1/2 cup granulated sugar
50g/ ¼ cup brown sugar
62g/ 4.5 tbsp. unsalted butter
150g/ 2/3 cup heavy cream
2g/ 1/2 tsp vanilla
In a saucepan over medium heat, add sugars, heavy cream, and butter.
Stir gently until all ingredients are combine and melted.
Place a candy or digital thermometer into the pan, increase the heat to medium-high.
Bring to a boil (without stirring) until the temperature reaches 239F/115C.
Remove from heat and add vanilla and combine.
Let stand until mixture reduces to 140F/60C.
Stir until it becomes smooth and creamy.
Cover top of cheesecake.
Sprinkle toffee bits on top.
Refrigerate until served.
.
.
Easy Chocolate Trifle (the easiest dessert!) | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Chocolate Cake
▢2 cups granulated sugar
▢½ cup canola oil
▢1 cup milk
▢2 large eggs
▢1 teaspoon vanilla
▢1 ¾ cup all purpose flour (fluffed and levelled) (230 grams)
▢¾ cup unsweetened cocoa powder
▢2 teaspoons baking soda
▢1 teaspoon salt
▢1 teaspoon baking powder
▢1 cup hot coffee or water
Chocolate Pudding
▢2 boxes instant chocolate pudding mix (4 serving size)
▢3 ½ cups milk
Whipped cream
▢Whipped Cream
▢2 cups heavy whipping cream
▢¼ cup powdered icing sugar
▢1 teaspoon vanilla extract
Optional toppings
▢crushed oreos
▢crushed heath or skor bars
▢maltesers or whoppers
▢chocolate sauce or chocolate shavings
Instructions
Lightly grease and flour one 9x13 pan, tapping firmly to remove any excess flour once coated. Set the oven to 350 degrees F.
In a large bowl, whisk together sugar and oil until combined.
Add milk, eggs and vanilla and whisk until smooth.
Add flour, cocoa powder, baking soda, salt and baking powder and whisk until combined.
Slowly stir in hot coffee until batter is smooth — it will be thin.
Pour into prepared pan and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely before proceeding with the recipe (I prefer to do this the day before).
Once cool, cut into 1 cubes.
Chocolate pudding
In a medium bowl, whisk together pudding mix and milk until completely smooth.
Whipped cream
In a medium bowl, whip the cream, sugar and vanilla until stiff peaks form.
Assembly
Place half of the cake cubes in the bottom of a trifle bowl or large glass bowl. Top with half of the pudding and half of the whipped cream. Add desired optional toppings.
Repeat, using remaining ingredients in the same order. Top and garnish as desired.
Refrigerate until ready to serve. This trifle is best served the day it is made because of the fresh whipped cream. If you use cool whip, it will last a little longer.