How To make Toll House Crumb Cake From Brigitte Sealing
How To make Toll House Crumb Cake From Brigitte Sealing
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2 c Flour 1 ts Baking Powder 1 ts Baking Soda 1/2 ts Salt 1 1/2 c Chocolate Chips 1/2 c Butter,soft 1 c Sugar 3 Eggs 1 c Sour Cream TOPPING: 1 tb Flour 1/2 c Brown Sugar 2 tb Soft Butter 1/2 c Chopped Nuts 1/2 c Chocolate Chips Mix all dry ingridients together; cream butter and sugar and eggs until nice and creamy. Alternate flour and sour cream. Beat well! Fold in chips. Pour into 13x9 inch greased pan.Mix ingriedients for topping until it is soft streusels. Sprinkle with topping. Bake at 350 degress F for 45-50 minutes.Cool and cut into 24 two inch squares.
How To make Toll House Crumb Cake From Brigitte Sealing's Videos
How to Get Flat Cake Layers
How to Get Flat Cake Layers Blog post with all the instructions:
Few things frustrate me more than domed cake layers with burnt edges. I make cakes QUITE often so you can imagine I like things to go smoothly especially since I’m usually filming and sharing the results. When I first started out my cakes had a very “home made” look about them, the corners were rounded and they often sagged at the edge or even drifted off to one side. The taste was good but appearances matter so I would have to trim the top off of my domed layers to get a flat top but then you end up with extra cake and lots of crumbs! Eventually I realized the problem wasn’t with the recipe but the bake itself.
When you bake cake layers the outside heats up and baked more quickly than the center, which is insulated by the rest of the batter surrounding it. So basically the outside of the cake layer bakes first; the inside of the cake layer has more time to rise and by the time the inside is set and baked through the outside is starting to dry out and burn. This is why you see so many cakes with dark edges which are not pillowy soft.
Here's a link to buy the cake strips I use if you want to pick up a set:
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How to Make New Jersey Crumb Buns and Cheese Blintzes with Raspberry Sauce
Hosts Julia Collin Davison and Bridget Lancaster make the ultimate New Jersey Crumb Buns. Then, equipment expert Adam Ried reviews nonstick skillets. And finally, test cook Lan Lam makes Julia a streamlined recipe for Cheese Blintzes with Raspberry Sauce.
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How to Frost a Half Sheet Cake
***EDIT*** What I do now is I put down parchment on a cutting board, cover it in buttercream then lay the chilled cake on top and smoosh it down until it's level. Put the cardboard on top, fill the sides and ice it until its smooth with the bench scraper, put it in the freezer for 30 minutes then flip it back over and peel off the parchment that way you dont have to flip the buttercream. Dont know why I didnt think of that before.
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Walking on the avenue
In the Kitchen with David | January 22, 2020
| Hey Foodies! Watch David Venable whip up some of his favorite, easy-to-prepare recipes, gourmet recipes and comfort food recipes! Whether you want to lengthen your list of homemade recipes or simply brush up on your cooking skills, be sure to tune in to QVC's In the Kitchen with David every week.
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How to Bake and Decorate a Cake
Sandy Sheppard shows you the basic techniques of cake decorating. See more great MonkeySee food & drink videos here:
For a delicious Buttercream Icing recipe visit: For a simple chocolate cake video visit:
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