A Burger Scholar recreates the original White Castle slider ????
George Motz recreates the original White Castle slider!
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First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country’s best chefs and finding the unexpected places where food and pop culture intersect.
Delicious No Bake Cookies
Super delicious No Bake Cookies made with oats, peanut butter, and chocolate. These cookies are unbelievably easy to make and have the most delicious fudgy and chewy texture. They come together in just about 2 minutes!
RECIPE:
We love making no bake cookies at our house; they're packed with chocolate peanut butter flavor and make perfect snacks. You might remember I made a video for these way back before the new kitchen was finished. I've since updated the recipe over time and so thought it would be fun to make a new video!
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SWIG Cookies/Italian Sandwiches (Behind-The-Scenes Catering Part 3/3)
SWIG Cookies/Italian Sandwiches
Swig Sugar Cookies
My version of the famous Swig Cookie recipe. A soft sugar cookie with an amazing frosting.
INGREDIENTS:
1 cup butter, softened
¾ cup vegetable oil
1 ¼ cup granulated sugar (plus ¼ cup reserved)
¾ cup powdered sugar
2 T. water
2 eggs
½ tsp. baking soda
½ tsp. cream of tartar
1 tsp. salt
5 ½ cups flour
Frosting:
½ cup unsalted butter, softened
¾ cup sour cream
5 cups powdered sugar
1 tsp. salt
¼ cup crushed fresh or thawed raspberries with 1 tsp sugar
INSTRUCTIONS:
Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tartar and salt. Set aside.
In a large mixing bowl, cream together butter, vegetable oil, sugar (1 ¼ cup), powdered sugar, and water. Add in eggs.
Slowly add in flour mixture until combined. Roll the dough into golf size balls and place onto a non-stick cookie sheet.
To give the cookies their signature rough edge, dip the bottom of a glass into the reserve ¼ cup sugar and press onto the cookie ball to flatten the cookie. You will want the cookie to be thicker so don’t press them too thin.
Bake for 8-10 minutes or until the bottom is lightly browned. The cookies stay soft so do not over bake them.
The make the frosting: Cream together the butter, sour cream and salt. Add the powdered sugar. Add in the fresh crushed raspberries to the desired consistency. Spread over cooled cookies in a generous amount and wait until frosting hardens a bit before layering with parchment paper and store in airtight container. Do not stack them.
Serve with rave reviews. Can be decorated for special occasions with all kinds of sprinkles and add-ons.
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How To Make Snowball Almond Cookies - Classic Holiday Recipe
These almond snowball cookies just melt in your mouth. Perfect Christmas cookies since they look like darling little snowballs. A classic holiday cookie!
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INGREDIENTS FOR ALMOND COOKIES:
►16 Tbsp (1/2 lb) unsalted butter, softened
►½ cup (62 grams) powdered sugar, plus more for rolling cookies
►1 tsp vanilla extract
►2 cups (250 grams) all-purpose flour *measured correctly
►½ tsp salt (we used fine sea salt)
►1 cup (100 grams) almond finely ground meal or almond flour
►½ Tbsp orange zest from 1 medium orange
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How to Make Maple Walnut Candy! ???? Beginner Friendly! Easy Recipe!
In this video I'm going to show you how to make maple walnut candy! This recipe is super easy to follow. Great for any beginner.
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Ingredients:
1/4 cup butter, softened
1 tbsp maple syrup
1 1/2 cups powdered sugar
1 tsp vanilla extract
1/4 tsp maple extract
1/2 cup chopped toasted walnuts
8 oz melting candies, I used Hobby Lobby's brand Make 'N Mold
1-2 tsp of any flavorless odorless oil for thinning out the melting candies
Using a nut grinder, chop the walnuts. Place the walnuts on a parchment lined baking sheet and toast in the oven for 8-10 minutes at 350 degrees.
In a mixing bowl, add in the butter, maple syrup and powdered sugar. Give that a quick mix. It should look pebbly. Add in both extracts and mix until creamy. Add in the completely cooled toasted walnuts. Mix until completely combined.
Cover with foil or plastic wrap and place in the fridge to firm up for about 30 minutes.
Into a microwave safe bowl, melt the melting candies in the microwave for 1-2 minutes, stirring every 20 seconds or so.
If you think your chocolate is too thick, add in 1-2 tsp of oil.
Take the candy, dip the bottom into the chocolate, place it on a fork and cover the rest of the candy in chocolate by spooning chocolate over the candy. Gently shake off the excess chocolate. Using a toothpick, wipe off any excess chocolate from the bottom of the fork, take your fork to a piece of parchment paper and, with the same toothpick, carefully guide your candy off the fork and onto the parchment paper.
Let the chocolate completely set before handling.
To fancy up the candy, place the leftover chocolate into a piping bag, cut the tip off, and drizzle on some line with a back and forth motion.
Again, let the chocolate set before trying to handle. Store in the fridge and enjoy!
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