Easy Candied Walnuts Recipe
Easy Candied Walnuts are simple to make and spiked with spice! Serve as a snack, an addition to a charcuterie board or to top a salad.
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Ingredients
▢2 cups walnut halves and pieces
▢1 large egg white
▢1/3 cup light brown sugar
▢1 teaspoon vanilla extract or vanilla bean paste, I use Nielsen-Massey
▢1/4 teaspoon cinnamon
Instructions
Preheat oven to 350 degrees.
In a medium bowl, mix together the nuts, egg white, sugar, vanilla and cinnamon until well blended. Spread the nuts on a baking sheet lined with parchment and bake in the oven for 8-10 minutes. Transfer the baking sheet to a wire rack to cool completely. Break the nuts apart and store in an airtight container for up to 7 days.
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Gigi’s Cupcakes: Apple Cream Crumb, Gooey Salted Pecan, Hangry Bar & Pumpkin Cold Brew Review
This is a taste test/review of the Apple Cream Crumb, Gooey Salted Pecan, Hangry Bar and Pumpkin Cold Brew Cupcakes from Gigi’s Cupcakes.
* Apple Cream Crumb - Sweet cinnamon and butter crunch, baked with our granny smith swirl cake topped in our velvety smooth cream cheese frosting and apple caramel.
* Gooey Salted Pecan - Reminiscent of sticky pecan pie with rich caramel cream cheese – melts and chews just like a praline
* Hangry Bar - Feeling hangry? Try this - Chocolate, Caramel, peanuts, and nougat!
* Pumpkin Cold Brew - Seasonal pumpkin spice meets exhilarating cold brew coffee flavor
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Hazelnut Chocolate Mousse Cake | Diabella Chocolate Mousse Cake
“Diabella” - Hazelnut Chocolate Mousse Cake is one of my all-time favorites, made with dark chocolate sponge cake, white chocolate hazelnut mousse and milk chocolate ganache with hazelnuts inside! Here's to a sweet week!
INGREDIENTS
For the Chocolate Sponge Cake:
5 large egg whites (160g)
5 large egg yolks (110g)
¾ cup (150g) granulated sugar, divided
10 tablespoons (5 oz or 150g) unsalted butter, softened
1 ½ cups (180g) all-purpose flour
1 tablespoon baking powder
¼ cup (20g) cacao powder
⅓ cup (2 oz or 60g) dark chocolate chips
2 tablespoons (1 oz or 30g) cacao butter or vegetable oil
For the Milk Chocolate Ganache:
1 ⅓ cups (9 oz or 250g) milk chocolate chips
12 oz (350 ml) heavy cream
1 cup (150g) toasted hazelnuts
For the White Chocolate Hazelnut Mousse:
1 ¼ cups (300g) whole milk
6 large egg yolks (110g)
⅓ cup (40g) granulated sugar
9 oz (250g) white chocolate chips
½ cup (120g) hazelnut praline paste (see recipe below)
2 ½ cups (20 oz or 600ml) heavy cream
1 tablespoon powdered gelatin plus 2 tablespoons water
For the Hazelnut Praline Paste:
1 cup (5 oz or 90g) toasted hazelnuts
2 tablespoons (30ml) simple sugar syrup
For the Simple In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool. Sugar Syrup:
6 tablespoons (85 ml) water
¼ cup (45g) sugar
1 tablespoon (20g) honey, optional
PREPARATION
Make the Chocolate Sponge Cake.
1. Preheat the oven to 350°F (180°C). Butter and sprinkle with flour a 10-inch (24 cm) cake pan, line the bottom of the cake pan with parchment paper; set aside.
2. Melt the cacao butter and chocolate, mix until well combined. Cool completely.
3. In a mixing bowl, beat the softened butter with ⅓ cup (75g) of sugar until thick and white.
4. Gently pour the slightly beaten egg yolks, then add the cooled chocolate mixture.
5. In a separate bowl, beat the egg whites with remaining ⅓ cup of sugar until stiff peaks.
6. Stir the egg whites into the chocolate yolk mixture.
7. Add the sifted flour, baking powder and cocoa powder and mix well with spatula.
8. Pour the batter into the prepared pan and bake for 20-30 minutes, until a cake tester or toothpick comes out mostly clean (not wet).
9. Cool in the pan for 30 minutes, then turn it out onto a cooling rack and cool completely.
10. Divide the chilled cake with a knife into two equal parts.
Make the Milk Chocolate Ganache.
1. In a saucepan, bring heavy cream to a boil, stirring constantly.
2. Remove from the heat and pour on chocolate. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
3. With a spatula or wooden spoon, stir the ganache.
4. Cover with a plastic wrap and refrigerate at least for 3-4 hours or overnight.
Make the White Chocolate Hazelnut Mousse.
1. In a small bowl combine the gelatin and water and set aside to soften.
2. In a saucepan, bring milk to a boil.
3. In a medium bowl, beat the egg yolks until smooth. Continuing to whisk, pour hot milk.
4. Pour the mixture into the saucepan again and cook until thickened from 2 to 3 minutes. Remove from the heat.
5. Add the white chocolate chips, the swollen gelatin and the hazelnut praline paste, and beat lightly until soft peaks. Allow to cool down.
6. Beat the whipping cream with an electric mixer on high speed until stiff. Gently stir whipped cream into the white chocolate hazelnut mixture.
Make the Hazelnut Praline Paste.
1. Place the toasted hazelnuts and simple sugar syrup into a food processor and processor on high speed until it turns into a paste - about 1-2 minutes.
2. Store in a covered container in the pantry, up to 2 weeks.
Make the Simple Sugar Syrup.
1. In a medium saucepan combine sugar, water and honey. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
★ Get More Chocolate Cake Recipes:
Chocolate Pumpkin Swirl Loaf
Nutella Apple Pie Recipe
Chocolate & Lava Cake Blue Cheese
Chocolate Orange Cake
Chocolate Orange Mousse Cake
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Visible confusion on groomsman's face as he witnesses cake cruelty || WooGlobe
There are some moments in life you just can't prepare for, and this comical video shows a man experiencing one such moment.
It unfolded at his friend's wedding while he was eagerly looking forward to being served a slice of cake, as he had at countless weddings before.
However, to his bewilderment, instead of the usual graceful vertical cut, he witnessed the top half of the cake being mercilessly yanked off.
It was originally a three-layer cake and all three layers were real, the filmer, Breann, revealed to WooGlobe. The top layer of the cake was saved for the bride and groom and was removed in a similar way, which led me to start recording.
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Pumpkin Spice Macaron | Large Macaron Shell with Pumpkin Cake and Spiced Cream Cheese Buttercream!
Hey internet friends!
Want more recipes and tutorials? Join my YouTube Membership program!
Members will receive access to TWO additional recipes and tutorials every month. Membership videos will drop on THURSDAYS, and my free content will continue to be posted on Sundays. A huge thank you to everyone who has already signed up! By switching to this system, I am able to create a more sustainable platform and continue to test and share pastry videos with everyone, and I really appreciate all of your support.
If you make any of my recipes or are inspired by any of my bakes, make sure to tag me on Instagram @maddiebrehm !! I love seeing everything you all create!
Macaron Shell | French Method
Whites 100g
Sugar 90g
About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: )
Powdered Sugar 130g
Orange Colorant
-- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
—Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak—about at 70% of the way done.
—Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
—Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells. For large macaron shells like this one, you can easily create a template using a cake tin, bowl, cookie cutter, or print one off. You can also use a scale to help measure the amount you pipe, so that your macarons are all the same size!
—After piping the macarons, rest for 25-40 minutes depending on your location/humidity and bake (my convection oven likes one tray —placed in the middle of the oven— at 300F for 19 minutes--22 minutes for a large macaron like this). Cool and match before filling.
I used royal icing for the pie decorations (the crust and the whipped cream).
If you are new to royal icing or don't already have a go-to recipe, check out my Intro to Royal Icing video here:
Pumpkin Cake
AP Flour 260g
Baking Soda 1.5 tsp
Cinnamon 2 tsp
Nutmeg 1/2 tsp
Ginger 1/2 tsp
Cloves 1/4 tsp
Cardamom 1/4 tsp
Salt 1/8 tsp
Eggs, 4x
Sugar 300g
Vegetable Oil 1 cup
Pumpkin Puree 1 can (14oz)
Preheat your oven to 350 degrees Fahrenheit, and prepare a 9x13 baking pan and a 6 round cake pan. This recipe makes more than what you need for three large macarons--so you might want to either plan to use this for multiple bakes (ex: also make a layer cake or small format macs) or reduce the recipe to suit your needs!
Mix the dry ingredients together.
Whip the eggs and sugar until light and fluffy. Add in the oil and vanilla, and whip to fully emulsify.
Add in the pumpkin puree, followed by the dry ingredients. Pour the batter into your pans and bake until fully cooked through--about 30 minutes for the sheet cake.
Note: I baked 850g in my 9x13 pan for the macarons, and put the remaining 460g into my 6 round to use for a small layer cake!
Spiced Cream Cheese Swiss Meringue Buttercream
Whites 100g
Maple Syrup 30g
Brown Sugar 60g
Sugar 60g
Vanilla Paste, to taste
Spices, about 2 teaspoons total mixed spices or to taste (You can use a pumpkin pie spice mix, or make your own mix with cinnamon, nutmeg, cloves, ginger etc)
Butter 175g
Cream Cheese 75g
Mix the whites, syrup, sugars, vanilla and spices in a bowl over simmering water, and cook until it reaches 50 degrees Celsius.
Pour the mixture into your mixing bowl and whip until a nice fluffy meringue has formed and it has cooled to nearly room temperature.
Add in the room temperature butter followed by the cream cheese.
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone X and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm —
Chocolate Covering Cherries With The Panner!
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Hercules Candy has been on Steve’s side of the family since 1910(ish). When he took over in the 70’s, he anticipated after 10 years of hard work, he could move the business out of the basement and into a real storefront. Unfortunately, it took until 2018 for that to happen, but hey at least it happened! Steve and Terry own the shop, Craig (the social media manager) is their son, Cara (wrapper and shipper extraordinaire who is poised to take over the shop one day) is their daughter and Leah (who doesn’t love being on camera and is very elusive) is their oldest daughter. Karen has been working for Hercules Candy since the twins (Craig and Cara) were about 6 months old and everybody else is a new recruit. Don’t forget to subscribe and hit the ???? for more videos!
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