Which of these baking hacks was your favorite and PLEASE share your tips, below! Check out the full HelloFresh battle here (CLEARLY Chris crushed the t-shirt ideas LOL) bit.ly/447iEdn
Hi Rachel, so I’ve been watching your TH-cam channels for years and I really trust your reviews. I was just wondering have you ever tried Javy coffee. I just ordered and now I’m having second thoughts. I’m absolutely addicted to Dalgona coffee, but it takes more time to make a ton than I have in a day, plus I like to use A LOT. Lol, so if you have tried Javy, please let me know what you think. ❤❤❤
the pie you made made me think of water pie...and that they possibly replaced the water with sprite.....as for flavor the cooking would make a good amount of it evaporate so there probably wont be much flavor there unless you add more extract in it of the flavor you want.
Here's a hack: store your food coloring containers in an egg carton. Holds them upright and tidy, and you don't have to rummage to find the right color.
Came here to say that gel food colors especially must be stored upright or they will find a way to leak! A regular box or bin works, but it needs to be tall enough that things can stand up if you want a lid on them.
Hey Rach, I think the muffins didn't rise because they're banana bread. Standard muffins are generally more cake-like, which gives them more rise, versus banana bread is a more dense loaf. Obviously banana bread can cook in muffin tins for nice little portions, but it won't spring up because of the type of batter/baked good.
I also feel like putting them in the fridge before baking would prevent them from rising. You put cookies in the fridge so they don’t change shape… same might go for muffins?
Really love how thoughtful Chris is in his responses when he’s called in to test taste. He really thinks about it and makes suggestions, unlike some other videos
Microwave the red icing for 10 seconds. Then cover it & let it cool. Big color difference. The other colors will, too, but you will see the biggest difference with red. Black, navy & purple, too. Professional cake decorator here.
Muffin tip: I was taught in baking school to cut butter into the dry ingredients, then add your other ingredients and only mix til incorporated. Don't over mix. I hope this helps
My grandma would smack your hand if you were over mixing the batter. By the way I don’t care if you were in your 30s or 40s she would still smack your hand 😂
@@HisBlueEyedBlondie it just means to use a scrapper or like rubber squatula to "cut" or breaking up the butter into the flour and other dry ingredients til its pea sized.
@@HisBlueEyedBlondieIn my high school cooking class, we learned to use two knives, passing by each other to cut the butter as it mixes with the flour. Nowadays some people use food processors or pastry cutters.
That sprite pie just looks like a depression water pie made with sprite. That said, I make my water pie with coffee and it's super nice. The coffee helps cut how sweet it is, so sugar isn't the main flavor.
If you want mounded tops, mix the batter just until combined and place in pans. Let the pans sit 15 mins before baking. This allows the raising agent to incorporate lots of air and get tall BEFORE the top crust is set by heat. 😊
You need to about 20g of baking powder per batch to the muffins. Do not use selfrising flour. And if you let the batter rest, then you have to let it rest for at least 30 minutes. This might help. And: muffins tend to be overbacked sometimes. If they are not quite ready they will keep on baking as they cool of in the muffin tin.
Muffin suggestions: 1. Put the spoon down Rachel!!! The absent minded mixing, I was screaming! (With love) 2. Don’t mix after the sitting time 3. If you’re making jumbo muffins, my favorite recipe preheats to 400 for 10 minutes then lower the temp to 350 for the remaining 14-18 minutes. Maybe reduce times for your smaller muffins. I think the theory is that the higher temp rises your leavener faster at the start so you end up with taller more domed muffins -A girl who really likes muffins
The pie made with sprite is a Water Pie but with Sprite instead of water. They were popular in the Great Depression as a way to make pie with minimal ingredients.
I was always taught to make a hole in the dry ingredients and then pour the wet in when making muffins. I was told it’s easier to incorporate this way and avoids over-mixing.
I was expecting something a bit different for bread cake. In CZ, we have something called "žemlovka", which technically could be considered bread cake - layers of white bread soaked in mixture of milk+sugar+egg, the filling consisting of grated apples+sugar+cinnamon, you can also add raisins. When assembled, you just bake it like that. Delicious meal for when you have leftover white bread :)
Rachel if you want to make a red icing, first make pink icing using the gel food colouring. Then add red(no flavour-has no chemical aftertaste) gel colouring. The colour of gel tinted icing will intensify over time, the colour will get deeper. If a black icing is what you are trying, make chocolate icing and add black to it. Then you will have a true red and a true black. Gel food colours do great if stored in egg cartons. If they leak at all the cardboard absorbs it. Check online for a colour chart to see what exact colours to mix together to make new colours, ie coral, turquoise etc. You might really enjoy taking Wilton’s cake decorating classes. Your daughter and you or you and your sister/sisters in law.
Are we really going to just gloss over how lovely rachels hair looks today? I don't know what you've been doing to it lately but it looking very healthy and fabulous right now!
Could you have put lemon zest in the pie to bring out the lemon flavor? Just sounds really too sweet for me. Love watching you and Chris test what you make. Hugs and blessings
I love these kinds of videos!! Well I love almost everything you do.. I dont remember ever waiting for any youtuber videos.. I look forward to Thursdays and Saturdays ❤❤❤❤ thank you for making Saturday brighter!❤❤
I’ve read that for frosting that uses butter like buttercream, you can melt the butter, mix in the coloring, and then re-solidify it and use it to make your frosting. This method makes the color much bolder than otherwise. I haven’t tried the hack yet myself though.
13:19 YEAH WONDERBREAD!! My grandmother and grandfather ran a Wonder Bread thrift store, many years ago. I remember smelling the bread and all the goodies😅😂 Good times…. from Ohio🇺🇸
Have you ever tried the VERY simple and delicious muffins where you take any flavor (chocolate is my personal fave) cake mix and mix it with a can of pure pumpkin - just those 2 items (maybe a couple tablespoons of water to make it easier to mix). Mix them together with a spoon. Fill your muffin tin, making sure that you smooth out the tops - these will come out of the oven looking EXACTLY like they do when they go in. Bake in 350°F oven for 15-20 minutes, it until a toothpick comes out clean (I may be off with the length of time, it's been awhile since I made them). They are so delicious, you would NEVER guess there's pumpkin in them, they freeze well and are a family fave! Breakfast muffin - dessert after dinner, they work for either. Other good cake mixes that I've tried and loved - spice cake, yellow cake, caramel cake. Another simple 2-ingredient cake that is definitely worth the time - a cake mix if your choice and a can/bottle of soda, mix together and bake at 350°F until a toothpick comes out clean. It's so delicious! You can even use the fun flavors of the soda. There's also a really good 2-step pineapple Angel Food cake recipe that is wonderful too! These are a couple of cake ideas that used to be passed around at Weight Watchers meetings. Definitely worth trying! I've never found anyone that didn't like the chocolate muffins, including my picky kids. Love you videos!!
I was laughing with Chris when he said he couldn't remember peanut butter. I grew up with my sister whose deathly allergic to peanuts, so I have gone my whole life without PB! I honestly don't think it seems all that great and am ok with it. Haha
I love you I'm so glad you made all these , I can't do multiple step ,recipes, well 🤔 I can , but I won't, if I can't throw in in a bowl and bake it, it normally doesn't happen these were awesome
I agree with what some others have said about the muffins. When you disturb a batter that is too rose on the soda and/or powder, it loses all it's bubbles. So, as soon as you finish mixing (not over-mixing), put the battery into your pans. Then you can let it sit or whatever else you want to do to it. Just handle the pans gently so you don't make them "fall". For the frosting, "flooding" is usually done with frosting of two different consistencies. The thicker for the "frame" and a thinner to flood. This should be thin enough to actually fill/food with only slight encouragement.
That "bread cake" is like a sweet version of the Nordic (we have it in Finland and at least the Swedes do it too) voileipäkakku, smörgåstårta or sandwich cake. Granted the original is made usually with cream cheese and ham or fish, so it is a savoury dish instead of a sweet one.. But it sounds and looks very similar.. :D
My top secret hack for light, airy muffins: instead of 1 c milk or buttermilk, use 3/4 c water + 1/4 c oil+2 Tbs lemon juice. This replicates the richness of milk while keeping dairy-free, plus the acid gives leavening an extra boost ;-)
For the muffins: Banana Bread will not rise the same as most other batters! Banana Bread is quite dense and heavy, which makes it rise less (I'm not a baker and not sure exactly why this is) that might be why the hack didn't seem to work. You probably should have done some the way you normally would for comparrison
Did you use a banana muffin recipe or a banana bread recipe? Banana bread will not have the same leavening agents to provide the lift you are looking for. Will it taste good? Of course, but the look will be different.
For the muffin top i would use fill it and leave little space on the top and usually you want to cook it low and slow so that the outside and side cook at same time, and did you use self raising flour or all purpose flour, because all purpose does not have any leavening agents so you might need to add baking powder
When mixing the batter for the muffins do not over mix. Just fold in the mixture. Fill the muffin tin about an inch from the top. Bake at 325° for around 30 minutes.
The absuddity of Rach's panicked baking of the Sprite Pie, and the never ending endless steps for a "hack" legit had me laughing for ages. Needed to pause and step away. Something about that broke me.
The sprite pie reminds me of the guy Dylan Hollis who bakes all these old recipes and he made a cookbook baking yesteryear, some of those recipes would be fun for testing
Professionals only fill muffin and cupcake tins about 3/4 of the way. This gives it room to rise, and overfilling can cause issues like spilling over and not fully baking on the inside
I'm not sure what your altitude is, but if you're higher than sea level make sure to adjust for that. Usually that includes adding a bit more flour. If you're at a higher elevation the water inside boils at a lower temp, and things rise faster... causing them to over-rise and deflate. I deal with it a lot in Utah.
You should try apple dumplings with Mt. Dew. It's super easy and soooo good. We also make a 1×5 peach cobbler. 1cup ap flour 1cup sugar 1stick butter 1cup milk 1 big can of peaches In baking pan put stick of butter and put it in 350 oven till melted and bubbling. Meanwhile mix sugar, flour, milk in bowl. Then when butter is hot an bubbly pour mix in baking pan then place peaches by hand all over the top then pour half the juice in the can over the top. Sprinkle the top with cinnamon and alittle sugar. Bake at 350 till golden let cool for 20 min serve with whipcream or ice cream. It's so good.
A hack I've seen with buttercream that makes the color darker / more vibrant, is after you've made the buttercream and after you add the food coloring melt it and re Whip It. Apparently this allows the color to mix into the fats in the buttercream so I don't know if it'll work for royal icing but you could try it
It's the "out" that gets me lol Garage is another great one, but never found in these videos. Maybe we need to get her to test viral garage tools and hacks 😂
With the frosting and colors , after mixing it all use an Emerson blender and it helps breaks up the color moncules more within the frosting ! This will help distribute the coloring making it much brighter
I used to put icing on slices of stacked bread when I was a kid when I would have a birthday for my baby dolls. The taste was awful but I still ate it. Added sprinkles too.
Banana bread tends to be a quick bread so the reaction which makes the poof is done before you put them into the oven because of the extra time you waited to put them in the oven is what i think happened
If you want to flood cookies with icing, take a 1/3 of the color and keep as is for outlining. Take the rest and add water, I use a spray bottle because you don't need much, add water and stir until it runs smoothly, but not quickly. Meaning, it won't drip, but it will run in a continuous stream, but it's thick enough that it does it slowly. Takes some time to get it down, but worth it! I put this into a squirt bottle for better control, but you can spoon it or pour from a liquid measuring cup. Keep it covered between uses or it will crust, but add water and stir if it thickens over time.
Which of these baking hacks was your favorite and PLEASE share your tips, below! Check out the full HelloFresh battle here (CLEARLY Chris crushed the t-shirt ideas LOL) bit.ly/447iEdn
Hi Rachel, so I’ve been watching your TH-cam channels for years and I really trust your reviews. I was just wondering have you ever tried Javy coffee. I just ordered and now I’m having second thoughts. I’m absolutely addicted to Dalgona coffee, but it takes more time to make a ton than I have in a day, plus I like to use A LOT. Lol, so if you have tried Javy, please let me know what you think. ❤❤❤
the pie you made made me think of water pie...and that they possibly replaced the water with sprite.....as for flavor the cooking would make a good amount of it evaporate so there probably wont be much flavor there unless you add more extract in it of the flavor you want.
Here's a hack: store your food coloring containers in an egg carton. Holds them upright and tidy, and you don't have to rummage to find the right color.
Came here to say that gel food colors especially must be stored upright or they will find a way to leak! A regular box or bin works, but it needs to be tall enough that things can stand up if you want a lid on them.
Hey Rach, I think the muffins didn't rise because they're banana bread. Standard muffins are generally more cake-like, which gives them more rise, versus banana bread is a more dense loaf. Obviously banana bread can cook in muffin tins for nice little portions, but it won't spring up because of the type of batter/baked good.
Exactly what I was going to comment.
Came bere to say the same thing 😅
Yup. Needs more baking powder or soda. More floof
I also feel like putting them in the fridge before baking would prevent them from rising. You put cookies in the fridge so they don’t change shape… same might go for muffins?
@@kimberlyrichardson5943if bread yes you let it sit but she trying make muffins with a banana bread recipe 😄
Really love how thoughtful Chris is in his responses when he’s called in to test taste. He really thinks about it and makes suggestions, unlike some other videos
Microwave the red icing for 10 seconds. Then cover it & let it cool. Big color difference. The other colors will, too, but you will see the biggest difference with red. Black, navy & purple, too. Professional cake decorator here.
Yup that’s what I do for intense colour.
Thx for the tip
That’s really interesting. I’ve noticed that color deepens when I refrigerate and re-stir but your way seems faster!
would hot water bath work too? I don't have microwave
Does this 'hack work for both gel and liquid coloring?
Muffin tip: I was taught in baking school to cut butter into the dry ingredients, then add your other ingredients and only mix til incorporated. Don't over mix. I hope this helps
My grandma would smack your hand if you were over mixing the batter. By the way I don’t care if you were in your 30s or 40s she would still smack your hand 😂
What is "Cutting in" mean?
I thought she was overriding as well. And refrigerating it probably stunted the rising process. Baking soda/powder probably lost its power
@@HisBlueEyedBlondie it just means to use a scrapper or like rubber squatula to "cut" or breaking up the butter into the flour and other dry ingredients til its pea sized.
@@HisBlueEyedBlondieIn my high school cooking class, we learned to use two knives, passing by each other to cut the butter as it mixes with the flour. Nowadays some people use food processors or pastry cutters.
That sprite pie just looks like a depression water pie made with sprite. That said, I make my water pie with coffee and it's super nice. The coffee helps cut how sweet it is, so sugar isn't the main flavor.
I knew it reminded me of something! Water pie! Thanks, I couldn't put my finger on what it was, haha
I was thinking the same thing about the water pie!
It’s the modern day depression pie (and cake).
I’d have also put together everything on the tray that way it’s less spillage.
I love to see how much u love Christopher and he loves u. Your smile just says it all xx
If you want mounded tops, mix the batter just until combined and place in pans. Let the pans sit 15 mins before baking. This allows the raising agent to incorporate lots of air and get tall BEFORE the top crust is set by heat. 😊
For the muffins dont over mix. You literally mix until the flour just disappears. Over mixing will prevent rising because of gluten development.
You need to about 20g of baking powder per batch to the muffins. Do not use selfrising flour. And if you let the batter rest, then you have to let it rest for at least 30 minutes. This might help. And: muffins tend to be overbacked sometimes. If they are not quite ready they will keep on baking as they cool of in the muffin tin.
Muffin suggestions:
1. Put the spoon down Rachel!!! The absent minded mixing, I was screaming! (With love)
2. Don’t mix after the sitting time
3. If you’re making jumbo muffins, my favorite recipe preheats to 400 for 10 minutes then lower the temp to 350 for the remaining 14-18 minutes. Maybe reduce times for your smaller muffins. I think the theory is that the higher temp rises your leavener faster at the start so you end up with taller more domed muffins
-A girl who really likes muffins
How can we tell Hello Fresh that we want Chris to submit recipes to them??? Let’s start a petition or some kind of campaign!
We need Chris merch... "a little salt?"
The pie made with sprite is a Water Pie but with Sprite instead of water. They were popular in the Great Depression as a way to make pie with minimal ingredients.
That's so interesting! I'd never heard of anything like it!
Why is Christopher so entertaining! You definitely got a good one over there! Love the Shire inspired Hello Fresh t-shirt idea haha! Too good!! 😂
I was always taught to make a hole in the dry ingredients and then pour the wet in when making muffins. I was told it’s easier to incorporate this way and avoids over-mixing.
A hack I learned for dyes, is using an emersion blender when mixing in the color. It allows for better distribution of the color
Yes, I‘ve seen this too. Its supposed to make the size of color pigment smaller and makes for a more even distribution so it looks more saturated
I was expecting something a bit different for bread cake. In CZ, we have something called "žemlovka", which technically could be considered bread cake - layers of white bread soaked in mixture of milk+sugar+egg, the filling consisting of grated apples+sugar+cinnamon, you can also add raisins. When assembled, you just bake it like that. Delicious meal for when you have leftover white bread :)
That actually sounds really delicious! Is there a recipe you recommend?
Sounds like french toast
That sounds like bread pudding.
That sounds amazing
Don’t mix your batter after it has rested. Scoop it into the muffin tray without disturbing the batter as much as you can😊
Rachel if you want to make a red icing, first make pink icing using the gel food colouring. Then add red(no flavour-has no chemical aftertaste) gel colouring. The colour of gel tinted icing will intensify over time, the colour will get deeper. If a black icing is what you are trying, make chocolate icing and add black to it. Then you will have a true red and a true black. Gel food colours do great if stored in egg cartons. If they leak at all the cardboard absorbs it. Check online for a colour chart to see what exact colours to mix together to make new colours, ie coral, turquoise etc. You might really enjoy taking Wilton’s cake decorating classes. Your daughter and you or you and your sister/sisters in law.
Adding a bit of cocoa, or black, to the red helps too.
Overfilled and over mixed muffins don’t rise.
Cooking supper (in the UK) and watching Rachel cook. My perfect Saturday evening. 😊
That was the cutest most genuine sponsorship I've ever watched! Usually I fast forward through most. You guys are the cutest!
Are we really going to just gloss over how lovely rachels hair looks today? I don't know what you've been doing to it lately but it looking very healthy and fabulous right now!
This comes from a place of love, but as a very seasoned baker, your baking tactics give me so much anxiety.😂😂😂
Honestly that's so fair 😂
OMG! The second you said, "a layer of jam," I immediately thought of that clip from Friends that you showed a few seconds later. 😂
Could you have put lemon zest in the pie to bring out the lemon flavor? Just sounds really too sweet for me. Love watching you and Chris test what you make. Hugs and blessings
Chris has my vote for Hello Fresh sponsor 😂
The sprite pie is a cry for help 😂😂😂 Love you Rachel, keep up the fun hacks! 💕
I love these kinds of videos!! Well I love almost everything you do.. I dont remember ever waiting for any youtuber videos.. I look forward to Thursdays and Saturdays ❤❤❤❤ thank you for making Saturday brighter!❤❤
Your videos brought me so much joy today and it was much needed. Ty!❤
I’ve read that for frosting that uses butter like buttercream, you can melt the butter, mix in the coloring, and then re-solidify it and use it to make your frosting. This method makes the color much bolder than otherwise. I haven’t tried the hack yet myself though.
Or u can use an emersion blender. Really makes a difference!
13:19 YEAH WONDERBREAD!! My grandmother and grandfather ran a Wonder Bread thrift store, many years ago. I remember smelling the bread and all the goodies😅😂 Good times…. from Ohio🇺🇸
Chris is so adorable with his tshirts. Love you relationship.
A ginger ale pie could be interesting to taste^^
Yay baking hacks! School lunches are so aggravating to figure what is good for them and that they will eat! 🤦🏼♀️🥰
I love your cooking videoss so muchhh..love you ❤❤
I bake Beth's muffins off of her blog... for the muffin hack and they always come out amazingly!
Have you ever tried the VERY simple and delicious muffins where you take any flavor (chocolate is my personal fave) cake mix and mix it with a can of pure pumpkin - just those 2 items (maybe a couple tablespoons of water to make it easier to mix). Mix them together with a spoon. Fill your muffin tin, making sure that you smooth out the tops - these will come out of the oven looking EXACTLY like they do when they go in. Bake in 350°F oven for 15-20 minutes, it until a toothpick comes out clean (I may be off with the length of time, it's been awhile since I made them). They are so delicious, you would NEVER guess there's pumpkin in them, they freeze well and are a family fave! Breakfast muffin - dessert after dinner, they work for either.
Other good cake mixes that I've tried and loved - spice cake, yellow cake, caramel cake.
Another simple 2-ingredient cake that is definitely worth the time - a cake mix if your choice and a can/bottle of soda, mix together and bake at 350°F until a toothpick comes out clean. It's so delicious! You can even use the fun flavors of the soda.
There's also a really good 2-step pineapple Angel Food cake recipe that is wonderful too!
These are a couple of cake ideas that used to be passed around at Weight Watchers meetings. Definitely worth trying! I've never found anyone that didn't like the chocolate muffins, including my picky kids.
Love you videos!!
What size can of pumpkin do you add? 😊
@@mippyflippy6706 15 oz
They are so delicious!!
I was laughing with Chris when he said he couldn't remember peanut butter. I grew up with my sister whose deathly allergic to peanuts, so I have gone my whole life without PB! I honestly don't think it seems all that great and am ok with it. Haha
I love you I'm so glad you made all these , I can't do multiple step ,recipes, well 🤔 I can , but I won't, if I can't throw in in a bowl and bake it, it normally doesn't happen these were awesome
I agree with what some others have said about the muffins. When you disturb a batter that is too rose on the soda and/or powder, it loses all it's bubbles. So, as soon as you finish mixing (not over-mixing), put the battery into your pans. Then you can let it sit or whatever else you want to do to it. Just handle the pans gently so you don't make them "fall". For the frosting, "flooding" is usually done with frosting of two different consistencies. The thicker for the "frame" and a thinner to flood. This should be thin enough to actually fill/food with only slight encouragement.
That "bread cake" is like a sweet version of the Nordic (we have it in Finland and at least the Swedes do it too) voileipäkakku, smörgåstårta or sandwich cake. Granted the original is made usually with cream cheese and ham or fish, so it is a savoury dish instead of a sweet one.. But it sounds and looks very similar.. :D
Cream cheese and fish????
@@CheriJ11 Yup. Smoked salmon or shrimp are common fillings. 😅
@@inthannon169 , okay, I can see salmon or shrimp. I was picturing cream cheese and something like trout! Lol.
Chris' Pippin impression was fantastic XD
Cookie dough chunks inside a chocolate cake is wonderful ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤ 21:34
My top secret hack for light, airy muffins: instead of 1 c milk or buttermilk, use 3/4 c water + 1/4 c oil+2 Tbs lemon juice. This replicates the richness of milk while keeping dairy-free, plus the acid gives leavening an extra boost ;-)
Thank you for trying these! Would the muffin one work better with a muffin recipe not banana bread?
That was a great episode of friends! And Joey digging right in! 😂
Tastes like FEET!
Ok i love Christopher and his lotr knowledge
Hiiii I love ur videos and ur such an inspiration for me what is ur fav recipe that I should try? Love u!
The pie is essentially a water/depression pie, which was created during the great depression, but made with different soda/pop instead of water.
For the muffins: Banana Bread will not rise the same as most other batters! Banana Bread is quite dense and heavy, which makes it rise less (I'm not a baker and not sure exactly why this is) that might be why the hack didn't seem to work. You probably should have done some the way you normally would for comparrison
Did you use a banana muffin recipe or a banana bread recipe? Banana bread will not have the same leavening agents to provide the lift you are looking for. Will it taste good? Of course, but the look will be different.
We need the JAM recipe. PLEASE!!!
Looked like strawberry freezer jam to me. Old/traditional recipe easily found online
I’ve got to say, your editing skills are top notch!
What's weirder than a Sprite pie, you ask?? A WATER pie. Look it up, it's a thing.
Yes!!!
I'm pretty sure that the sprite pie is just an adaptation of the water pie.
Ah perfect timing! I’m gonna watch this while I fold laundry!
You needed to put the empty pie shell on the cookie sheet...then fill it with stuff. I believe the original was made with mello yellow😂
A tip for the Muffins (or any batter): only add the yeast at the end and don't overmix it, overmixed yeast doesn't rise well
......you don't put yeast in muffins.
I would love to see videos based on your favorite go-to/ride-or-die recipes!
For the muffin top i would use fill it and leave little space on the top and usually you want to cook it low and slow so that the outside and side cook at same time, and did you use self raising flour or all purpose flour, because all purpose does not have any leavening agents so you might need to add baking powder
Try using an immersion blender to blend your icing should help the color blend more and be brighter
I love your industrial-size bag of chocolate chips 😂
Rachel laying any dish-“I feel like Rachel from Friends” *quotes trifle scene* 😄
When mixing the batter for the muffins do not over mix. Just fold in the mixture. Fill the muffin tin about an inch from the top. Bake at 325° for around 30 minutes.
I always wonder where Chris sat while you filmed and talked to him off screen 😂
PLEASE make Japanese strawberry fruit sandwiches!!! They’re so yum and that cake reminded me of them!
I do use Wilton food coloring. It does darken up with buttercream
The absuddity of Rach's panicked baking of the Sprite Pie, and the never ending endless steps for a "hack" legit had me laughing for ages. Needed to pause and step away. Something about that broke me.
This is so random but your hair is amazing in this video ❤❤❤ tell us everything you used today❤❤❤ PLEASE!!
“I’m tired of this grandpa”
Yessss Holes reference!
The sprite pie reminds me of the guy Dylan Hollis who bakes all these old recipes and he made a cookbook baking yesteryear, some of those recipes would be fun for testing
I think the muffin mix put in fridge caused no rise. Cold will prohibit some lift.
Professionals only fill muffin and cupcake tins about 3/4 of the way. This gives it room to rise, and overfilling can cause issues like spilling over and not fully baking on the inside
Can you test Lumene makeup? It would go great with Chris's love with Finland!
I think it might works with powder food coloring. It would hydrate over time like cocoa does...
I'm not sure what your altitude is, but if you're higher than sea level make sure to adjust for that. Usually that includes adding a bit more flour. If you're at a higher elevation the water inside boils at a lower temp, and things rise faster... causing them to over-rise and deflate. I deal with it a lot in Utah.
An immersion blender! I just saw a short that said an immersion blender will make your icing colors more vivid. Food for thought 😅
You should try apple dumplings with Mt. Dew. It's super easy and soooo good. We also make a 1×5 peach cobbler.
1cup ap flour
1cup sugar
1stick butter
1cup milk
1 big can of peaches
In baking pan put stick of butter and put it in 350 oven till melted and bubbling.
Meanwhile mix sugar, flour, milk in bowl. Then when butter is hot an bubbly pour mix in baking pan then place peaches by hand all over the top then pour half the juice in the can over the top. Sprinkle the top with cinnamon and alittle sugar. Bake at 350 till golden let cool for 20 min serve with whipcream or ice cream. It's so good.
A hack I've seen with buttercream that makes the color darker / more vibrant, is after you've made the buttercream and after you add the food coloring melt it and re Whip It. Apparently this allows the color to mix into the fats in the buttercream so I don't know if it'll work for royal icing but you could try it
I'm intrigued by your whipped cream dispenser!! It looks like a diy, reusable thing, like my refillable oil sprayer!! I need to investigate!! 😊❤👍
Did you use jumbo cupcake tins or jumbo for the banana bread muffins?
Hi Rachel! I saw someone make icing and then use an immersion blender to brighten the colors and make them more pronounced. Hope this helps!
I have never been able to make red icing! I have only ever used the liquid food colouring, and the best I have been able to get is a dark pink!
Def have my vote on Chris for hello fresh lol
I always forget she's Canadian... then she hits us with the sORry and im like OH there it is😂 lol.
It's the "out" that gets me lol Garage is another great one, but never found in these videos. Maybe we need to get her to test viral garage tools and hacks 😂
One of the decorators I watch here on TH-cam, recommends you whip your icing a lot to change its color.
A square is a rectangle. But not all rectangles are squares.
With the frosting and colors , after mixing it all use an Emerson blender and it helps breaks up the color moncules more within the frosting ! This will help distribute the coloring making it much brighter
Love the videos
Question where do you buy your chocolate chips from
use an immersion blender! it will make your frosting colors more vibrant in an instant.
I used to put icing on slices of stacked bread when I was a kid when I would have a birthday for my baby dolls. The taste was awful but I still ate it. Added sprinkles too.
Re the icing: I've seen someone blend it with a stick blender after adding coloring, and the colors are really saturated!
I totally agree the Magnolia banana bread is the best!
Maybe lemon zest in the Sprite pie! & I'm wondering if banana bread muffins are just too dense to rise properly?
Banana bread tends to be a quick bread so the reaction which makes the poof is done before you put them into the oven because of the extra time you waited to put them in the oven is what i think happened
yes i was coming here to say that the waiting used up the chemical rising action!!
If you want your buttercream frosting to be more vibrant, leave it in the fridge overnight or microwave it for 5-10 seconds
If you want to flood cookies with icing, take a 1/3 of the color and keep as is for outlining. Take the rest and add water, I use a spray bottle because you don't need much, add water and stir until it runs smoothly, but not quickly. Meaning, it won't drip, but it will run in a continuous stream, but it's thick enough that it does it slowly. Takes some time to get it down, but worth it! I put this into a squirt bottle for better control, but you can spoon it or pour from a liquid measuring cup. Keep it covered between uses or it will crust, but add water and stir if it thickens over time.
Did you put a link to the cookbook or did I just miss it?
The "I'm tired of this grandpa" got me🤣 well that's toooo damn bad