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I tried to simplify it so you wouldn’t have to shift the oven time, but my absolute favorite method is to start at the higher temperature then reduce the temperature, which would be if you want a browner crust, preheat the oven to 425°F. Reduce the heat to 325°F after 30 minutes of baking and bake until bubbling. You may need to cover the edges with a simple pie crust shield of foil to prevent over-browning! If you’re going for simplicity, you could definitely bake at 350F regular the whole time, and it will be perfection (the crust might just not be as brown). Let me know how it goes and happy baking!!

Hi Brenda! Welcome! The baked version is here: cheflindseyfarr.com/baked-graham-cracker-crust/ Pie dish: A metal or glass dish will encourage even and quick browning of the crust. They conduct heat much more efficiently than ceramic. I tend to put my pie dishes on a baking sheet to help distribute heat and also to protect my oven if there is bubbling over from pie fillings! I get more into the nitty-gritty on temperatures and crusts in my blind baking pie crust post: cheflindseyfarr.com/how-to-blind-bake-pie-crust/

Enjoy!

Heck yeah, party people! 🎉

You are so welcome! They're tricky, but as you know, the results are angelic 😊

The recipe is linked in the description. Happy baking!

How many days it will remain

Thank you! 😊 I store them in a plastic zip-top bag in the refrigerator because I enjoy the extra crunchy texture, but you could also store them at room temperature for up to a month. Depending on the actual temperature of your room, the chocolate might get a little soft. Store in the refrigerator for 3 months.

Hi! That sounds absolutely delightful! I'm all in! When boiling the apricots, you could add a cinnamon stick and a split vanilla bean (with seeds scraped into the water). Remove the cinnamon stick and vanilla bean before pureeing the apricots. As for the walnut filling, check out my Hungarian Nut Roll Cookies: cheflindseyfarr.com/authentic-hungarian-walnut-rolls/ And for raspberry, this linzer recipe would be great inspo: cheflindseyfarr.com/traditional-raspberry-linzer-cookies/

You didn't miss anything! I've thought about why they historically have that name too! I think it comes out to: 1. Graham cracker crumbs 2. Butter (used to bind the graham cracker crumbs) 3. Shredded coconut 4. Semi-sweet chocolate chips 5. Butterscotch chips 6. Walnuts 7. Sweetened condensed milk

Yes! One of those Behind-the-Scenes steps :)

You got it, you can do it! Happy baking!!!

No need to apologize for being proud of your heritage! I love that. While this not the 3-ingredient recipe, the rice flour is not a brand new idea--I met folks in Scotland who used it while I was over there. You're right that Baker's Sugar is finer than granulated, and can be a great substitute for caster sugar. Working to make it accessible to everyone! <3

It's not a bad idea! 🤣🤣🤣

Hi there! I'm not sure where those measurements came from, that sounds stressful to me too! The recipe on the blog should clear this up: cheflindseyfarr.com/white-chocolate-macadamia-nut-cookies If you're trying to make 24 instead of 28 cookies, just portion them ever so slightly bigger. Happy baking!

Measurements can be found via the link in the description!

Hope you enjoy!

Um, ABSOLUTELY. (Yes, I'm a little excited.) Use this recipe as inspiration: cheflindseyfarr.com/no-bake-blueberry-cheesecake-bars/ But also, keep in mind you'll want a thicker sauce to swirl into the batter so it keeps the swirl look. Just cook it a little longer so that it's thicker but still pourable, closer to a jam consistency!

Thanks! Enjoy!

Hi Richard! Sounds delicious! Thanks for coming back and letting me know! I also love this one on my Angel Food Cake! (cheflindseyfarr.com/angel-food-cake-blueberry-sauce/)

Hi Steven! Measurements can be found via the link in the description. Happy baking!

Hi! If you skip the powdered milk, it will impact how soft and tender the bread is and the flavor will also be less rich. But, on the bright side, you'd still have bread!

Glad it was helpful!

You can do it!

Thanks for taking the time to comment, so happy it could help!

I love to hear it! My lemon meringue cheesecake is also killer, if you're in the mood for a twist! cheflindseyfarr.com/lemon-meringue-cheesecake/

Haha! Thank you so much!

Place your fried donuts on a cooling rack over a baking sheet or towels to catch the extra oil. This will keep the bottoms crispy!

Measurements can be found via the link in the description. Happy baking!

Everyone has different means of access to fresh ingredients. Happy to make authentic recipes that are accessible to everyone! Happy cooking!

Hi! Thanks so much! It'll take some trial and error to get the perfect amount for the ideal consistency, but you could use this blueberry sauce as a component in a chocolate filling for something like my Chocolate Truffles (cheflindseyfarr.com/chocolate-bourbon-truffles/). If using that recipe, you would still need the chocolate and cream for incorporation and for it to harden properly in the fridge. Store rolled truffles in the refrigerator in an airtight container or ziptop baggie for up to 4 weeks. Chocolate truffles will keep for one month refrigerated or 10 days at room temperature. You can freeze truffles; however, I find that it changes the texture and flavor of the chocolate. Report back, and happy chocolate-ing!

Um, TASTY! Thank you for commenting :)

Aww I love that "life is real time." It sure is! I try to keep it as real as I can while trying to hold people's attention. Thank you for your comment! It made my day. If I could sum up tempering chocolate with the ice bath method it would be: "on the heat, off the heat, on, off, on, off. On the ice water, off the ice water, on, off, on, off. Repeat until you nail it (or go crazy!)" ;-)

I can't tell you how happy your comment made me, thanks so much for taking the time to let me know you're into the style, and enjoy these truffles!

I couldn't agree more! Happy baking!

Hehe, thank you!

Thanks!

@@ChefLindseyFarr I think your talking is very insightful and pleasant, thanks for the recipe :)

@@euniz3_ Thank you so much, I hope you enjoy! <3

This can be made up to 2 weeks in advance if you cool it quickly (to 40F in under 2 hours). Store sealed in the refrigerator!

Hey, thanks! More to come!

😊 thank you!

Thank you thank you! They truly are.

Don't get me started on my cream cheese frosting on cookies addiction. I have two posts dedicated to it! cheflindseyfarr.com/cream-cheese-frosting-for-cookies/ cheflindseyfarr.com/red-velvet-cookies-cream-cheese-frosting/ 😄

Yay! Come back when you give them a go to let me know what shapes you picked, and happy baking!

Thank you so much! What shapes are they in? Can't wait to hear what you do with them!

Here's the link to the coconut I use! amzn.to/41FNoBk Sweetened or unsweetened, just be conscious of how much sugar you have going on :)

Recipes can be found via the link in the description. It is how I can continue to provide free tutorials, since it links back to the blog. Happy baking!

@@ChefLindseyFarr just in case you haven't seen your own link-it does not have the measurements-that is what I am referring to-you only have the ingredients but we need the measurements-which is the recipe

If you scroll down to the recipe block at the bottom of the post, that's where the recipe is located. Enjoy!@@alphacentauri2506

@@ChefLindseyFarr well I'm so glad you decided to update the measurements in the ingredient list-and it is beyond laughable that you meticulously list all of the tools and camera equipment used in separate links 🤣maybe you should list the ingredients as you are filming in the captions. Luckily there are many other Kolacki recipes. This was such a waste of time

Happy baking!@@alphacentauri2506

We love it when people get creative! I prefer a clean cut for the center, so I'd encourage you to find something the right width if you can. Thank you for commenting to help folks along!

Measurements can be found via the link in the description. It is how I can continue to provide free tutorials, since it links back to the blog. Happy frying!

You are so welcome!

You're welcome for the recipe!