How To make Judy's Pumpkin Chiffon Pie

Pastry Chef Attempts To Make a Gourmet Twinkie | Bon Appetit

Bon Appetit's Senior Food Editor and pastry chef Claire Saffitz attempts to make a gourmet Twinkie without the hard-to-pronounce chemical ingredients. The first test is Genoise cake, an Italian sponge cake. For the creamy filling, Claire uses 7 minute frosting. The second test is yellow cake and buttercream filling. Next comes chiffon cake, a light cake that uses vegetable oil. Finally, with some help from Test Kitchen Manager Brad Leone, Claire decides to Frankenstein the recipe.

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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.


Pastry Chef Attempts To Make a Gourmet Twinkie | Bon Appetit

How To Handle Passive Aggressive Attacks #shorts #meghanmarkle #katemiddleton #practicalpsychology

How to handle passive aggressive attacks? Meghan Markle is a master manipulator and this includes passive aggression. Kate Middleton handled it well, which may be a large part of why Meghan is no longer a part of the royal family. Her tactics did not work. It is very helpful to learn from examples how to navigate different social situations.

TRYING DOUGHNUTS & DRAGONS FOR THE 1ST TIME EVER!

In today's video I tried the Dougnuts & Dragons for the 1st time ever!

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Whimsical Hot Chocolates

Featuring our single serve color changing gourmet hot chocolate in Whimsical designed packaging - perfect for kids or those still young at heart.

Black Sesame Cream Pies Recipe [Gluten Free & Unrefined Sugar Options]

Black sesame cream pies were inspired by my childhood favorite, the Little Debbie Oatmeal Creme Pies. My version is made of soft moist oatmeal cookies, flavored with nutty roasted black sesame that sandwiches a creamy lightly sweetened mascarpone filling. Not overly sweet so you might find yourself asking for more than one. Perfect as an after school snack or anytime of day!

Black Sesame Cream Pie (Cookies) Recipe
[Gluten Free & Unrefined Sugar Options]
Yields: 22 cookies; 11 sandwiches

(Black Sesame Cookies)
1 cup (125g) AP Flour OR GF Flour + 1/4 tsp xanthan gum
1/8 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp cornstarch
1 cup (90g) quick oats
1 1/2 sticks (170g) unsalted butter, at room temperature
1 cup (200g) granulated sugar OR organic cane sugar
1 large egg
1/4 tsp vanilla extract
4 Tbsp (40g) black sesame paste

(Mascarpone Cream Filling)
3/4 cup cold heavy cream
3 1/2 Tbsp (35g) granulated sugar OR organic cane sugar
1/4 tsp vanilla extract
1/2 cup + 2 Tbsp (4 1/2 ounces) mascarpone cheese, soften & cold

Black Sesame Cookies Instructions:
1) Preheat your oven to 350°F
2) In a bowl, sift & whisk all-purpose flour, salt, baking powder, baking soda, & cornstarch. Set aside.
3) With a food processor, pulse quick oats a few times to break up large pieces (but not into powder form). Set aside.
4) In a large mixing bowl or stand mixer, combine the butter & sugar till it becomes fluffy & pale yellow.
5) Add the egg & beat till combined.
6) Add vanilla & black sesame paste. Mix till combined.
7) Add all the dry. Mix till mostly combined. Then fold to avoid over mixing.
8) Add oatmeal & fold in till combined. Do not overmix.
9) Scoop approximately 1 1/2 tablespoons of dough & flatten with back of spoon OR scoop 2x of scooper #60 (2 tsp). Place on a parchment paper OR silpat lined baking sheet. Leave about 2” between each ball of cookie dough. You can fit 8 cookies per half sheet tray (13” x 18”).
10) Bake the cookies for 10 minutes or until golden around the edges.
11) Allow cookies to rest on baking tray for about a minute before transferring them to a cooling rack.

Mascarpone Cream Filling Instructions:
1) In a large mixing bowl, combine the heavy cream, sugar & vanilla extract. Whip on medium speed until soft peaks form.
2) Add mascarpone to the whipped cream & whip until stiff peaks form. This will happen very quickly.
3) The mascarpone whipped cream will stay stable in the fridge for several days, up to a week. Best to use it immediately as it sets in the fridge.

Assemble Instructions:
1) To assemble, trim a 12” piping bag fitted with round tip #808. Fill piping bag with the cream filling. Pipe or spread approximately 2 to 3 Tbsp of cream filling onto the bottom side of half the cookies.
2) Place the remaining cookies on top, gently sandwiching them together.
Tip: Best eaten cold. Store in airtight container refrigerated for about a week.

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Caramel Cake(melt in your mouth)Cooking with Judy Caldwell

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