Made this for husband's birthday. It was amazing. Everything was in perfect mixture. You can never go wrong with Stephanie's cake if you do as she says. Highly recommend this cake.
I love using your recipes as you give the ingredients in metric also. I don't think many people who do cookery videos remember that they have European viewers. Many thanks
Mrs. Jaworski I absolutely LOVE your videos. I'm 15 and recently I've been really into baking and you are very inspiring to me. Your calm way of explaining the recipe is peaceful to watch and I definitely plan on making some of your recipes. You are so talented at baking and everything you make comes out looking GREAT almost like it took no effort! But thank you so much for your channel and all the hard work you put into your channel and your website! Love from Texas! -Flower
Love you Stephanie thank you so much I love all your videos I subscribed to your Channel 3 years ago I can't wait until you hit 1 million you deserve it you make my life so easy I love that you let your viewers know the measurements for each recipes
Hello Mrs Joworski..i just wanna thank you You for always sharing your lovely recipes. I tried so many different recipes of cakes,i even tried those very nice looking ones with all the decorations,but in comparison to taste,yours was always a guaranteed taste far beyond i expected. Xxxx
I’ll be making this today, it’s a perfect birthday cake for a 5 year old! I’ve been a fan of yours for years, thanks for your thorough video tutorials, you’re an excellent teacher!
I made this last weekend for my brother's birthday. It was absolutely delicious. Only thing I added was some instant espresso to the dry ingredients and coffee extract to the chocolate ganache.
Do you have a bakery or something because if you have.. it will be the best bakery in the world... love your recipes and the way you demonstrate!!! So informative and easy.. and they taste AMAZING!! I am totally subscribing!!
Until today from all the recipes of yours i have watched this is the most time consuming and patience requiring piece of cake art. It looks scrumptious! If i have to make this, i better wait for a special occasion.
Dear Madam, I m highly pleased by the way you explain the details in a calibrated manner..your speech encourages even the first time viewers to enjoy the Baking Science..
Looks amazing can't wait to try it Stephanie! Thank you! Also Baxter is great! I have a 3 year old Airedale and he is often waiting in the kitchen while I cook/bake as well!
Excellent recipe, can't wait to make it! Stephanie, your knowledge of the metric system always amazes me. You must be a professional pastry chef. BTW, what's the brand of that stand mixer?
One of the best cake baking videos I have seen. Love the recipe and I appreciate all the important tips you share. Thank you, Stephanie Jaworski. I am sharing your video on my FB timeline so that my family and friends who enjoy baking may subscribe to your channel.
This cake and those decadent frosting has my mouth watering. I will certainly have to make one tomorrow. Thank you so much for sharing this with us Stephanie. Talking about sharing I will certainly be sharing this with my friends as soon as we are released from ALCATRAZ (lockdown). I am addicted to your videos 😆🇿🇦
This is one of my favorite celebration cake recipes now. I also do variations of it (e.g. I replaced the peanut buttr cheese cream frosting with coffee buttercream at the birthday person's request - it was good). I wish I could post a phot here of my first attempt at making it - it was a beauty and everyone loved it! (I only do one thing differently for my peanut butter cheese cream frosting, I ony use a mixture of Philadephia cream cheese and peanut butter and I only add sugar to taste to acheive a mere touch of sweetness balanced with the roasty saltiness of penuts and a slight tang of the cheese. I find that butter doesn't add much, so I don't bother using it, but have occasianally added a bit of full fat greek yogurt to emphasise the tang. It seems to never go wrong.) Another variation I did was to use the coffee flavour mascarpone cream filling instead of peanut butter filling, for my coffee dessert loving friends.
l also like to add pure vanilla and just a tablespoon or so of butter in my ganache a little sometimes karo light syrup give it that shine this is going to be my Birthday Cake for next month JULY looks so Delicious,! Thank You for a Great Recipe.😀
I made this for our son's 2nd birthday yesterday. Before he fell asleep last night, he told me "Chocolate cake... so good!" It was delicious! The frosting was amazing (yhe cream cheese just makes it!), and I've already had three orders placed for upcoming birthdays. (But my husband and I, as we were sneaking the last piece while the kids were asleep, decided that we like it refrigerated best.)
You are an inspiration for bake lovers.We are a lacto-vegetarians.Can you demonstrate some eggless, moist and layer cake recipe please? Even fully vegan cake is fine.
Great recipe. Lovely cake. Trick to getting the perfect 1st slice is to cut as if your taking 2 slices at once. Then 1st slice will come out easily. I💗PEANUT BUTTER
Hi I am from Pakistan and lives in Finland and great fan of your delicious recepies, i never ever imagine myself bake a cake or baking something,believe me you describes and xplians and measurements in a v good way😊 Stephnie could you plz tell me that can i make this cake for 20 people or should I make two cakes with same measurements ?
Watched this again...12/31/21 this is a beautiful cake, never thought I'd want a Peanut Butter Cake, and I love the Reese cups but now I think I would like to have one.....I may request this for my birthday.....I wish you would make and sell these....I would order one from you.....lol wishful thinking eh ? I love to watch you bake, you are such an expert and you are so clean with your cooking and your kitchen is so clean and no dogs & cats running around I love it....so peaceful to watch you bake....I bet Rick loves it too eh? He should be your tester.....you can hold the camera and let him do the testing.....if I was there I'd do it free of charge LOL.....have you made anything new or different that you don't already have on here.....and I don't think I have even seen all of your videos but pretty close tho.....and some you make seem so complicate , there is no way I would even try them..... still want to make your Peanut Butter Bars.....I make my own but yours is a step above mine I think.....but mine are pretty good, I think better than the original Reese lol.....I use good brands when I bake too.....no walmart for me when I'm baking.....and I don't use the chocolate chips for frosting either.....it's the good choc disc. like you use.....and I like the dark choc. too and I keep these in the fridge all the time and eat them like candy.... So HAPPY NEW YEAR STEPHANIE & RICK.....what are you going to do now with both these cakes ? I should have you for a neighbor.....I would even wash your dishes and let you bake away....LOL See ya later on another one of your videos' the best ever.....
This frosting reminds me a cake my sister made with it back in 1976. She made it the same way, but I think she did not beat enough air into it, or the crumb of the cake was too delicate, because the frosting was so heavy that the cake develped a huge fissure down the middle and more or less split in half. We had a big laugh over it, but it still tasted great!
That is a beautiful cake Stephanie. I don't believe I've seen you mix a cake batter in that manner--all the dry and then the wet? I've got to try this as well. Special occasion, well, it's the second Sunday in October so why not?
That sure looks like a 9" pan. I wish it was because I don't have 8" pans. That was a beautiful recipe Stephanie, I can't wait to try this, but I have to figure out h ow to use 9" pans. I would love to see how you created those chocolate shavings also. Thank you Stephanie
I have been following your wonderful baking, for some years now , 🇺🇸 I am requesting your recipes be printable & for the ingredients be listed & even method ,Thankyou for your beautiful baking 💜 From Australia, Perth Western Australia 🇦🇺
We have a recipe for every video on our website. There is a link in the first line of the description. If you are using a laptop there is a link to a printer friendly page next to the title just above the video. If you are using a phone the link to the printer friendly page is just below the ingredients.
This cake seems yummy. Please confirm whether we have to refrigerate the cake as mine becomes dense. But keeping it out for a while before eating makes it moist and soft again
Yes, because of the cream cheese, the cake does need to be stored in the refrigerate. You will need to then bring it to room temperature before serving.
Hi Stephanie, I love this reciepe, like all of them, I have to say, but I need to make this cake with white chocolate. Can I replace dark cocoa with melted white chocolate. Thank you in advance!
You could use the Brazilian filling with a can of condensed milk, the same amount of dark chocolate and a tbsp. of butter, cook in low heat until chocolate is melted and till it's harden enough till you see the bottom of the pan. Do not overcook it though. It's a great sweet filling as well.
Yes, exactly the same recipe but with this one you should leave it still sorta soft so you can spread it more easily otherwise it gets to the point where you can actually make them into small balls (the actual "brigadeiros" (which is my favorite dessert by the way, or should I say anything with condensed milk IS MY FAVORITE thing!
Keith Lee Ok, perhaps you can help me. I've tried making brigadeiros a few times but can never get them right. Whenever I try rolling them they end up too soft and lose their round shape. They taste good but end up being a major mess to eat and make. Do you know what I'm missing?
Okay, perhaps I can since I'm Brazilian and I've been making them since I was a kid. Okay just make sure it's one full tablespoon of butter for 1 can of condensed milk, then once it starts pulling off the bottom of the pan and sticking to your spoon maybe it's time to take it off the burner and let it sit until you're ready to roll them (which I never do!). I lived in the US for so long and since I've been back to Rio, I just found a lot of the newer generation rarely rolls them into ball format. What we've been doing is the kind you can use a little plastic shooter eat straight from it using a small plastic spoon (you can find these online or specialty cake stores), some people mix the brigadeiro with 200 ml. of table cream to make it softer, smoother and easier to eat with a spoon, but this is optional. I've had both and since I'm a fanatic for pure condensed milk I skip the table cream. As for brigadeiros you can also make them white, just omit the chocolate but don't forget the butter, these are ever BETTER imo! Good luck, you can also add other flavoring to them nowadays as well, but these are a new invention too!! Try this site since it's in English, they have the recipe and method of making them (but don't use half a stick of butter, max. is 2!!) I just one FULL tablespoon and it works. www.mariabrazil.org. Find recipe under desserts, docinhos brasileiros: brigadeiro. Have fun!
![[Sub Thai] APT. - ROSÉ & Bruno Mars](http://i.ytimg.com/vi/bYjhzP8x_uc/mqdefault.jpg)
Made this for husband's birthday. It was amazing. Everything was in perfect mixture. You can never go wrong with Stephanie's cake if you do as she says. Highly recommend this cake.
That’s totally right
I love using your recipes as you give the ingredients in metric also. I don't think many people who do cookery videos remember that they have European viewers. Many thanks
Julie Hal
Julie Hale
G.
Julie Hale jmk
Blessed are those who provide measures in metric
Mrs. Jaworski I absolutely LOVE your videos. I'm 15 and recently I've been really into baking and you are very inspiring to me. Your calm way of explaining the recipe is peaceful to watch and I definitely plan on making some of your recipes. You are so talented at baking and everything you make comes out looking GREAT almost like it took no effort! But thank you so much for your channel and all the hard work you put into your channel and your website! Love from Texas! -Flower
Thank you Flower for your kind words.
This looks delicious! I love how you give suggestions for alternative ingredients and tools for those who may not have those specific things on hand!
This looks to good! peanut butter and chocolate are one of the best combos!
Love you Stephanie thank you so much I love all your videos I subscribed to your Channel 3 years ago I can't wait until you hit 1 million you deserve it you make my life so easy I love that you let your viewers know the measurements for each recipes
Hello Mrs Joworski..i just wanna thank you You for always sharing your lovely recipes. I tried so many different recipes of cakes,i even tried those very nice looking ones with all the decorations,but in comparison to taste,yours was always a guaranteed taste far beyond i expected. Xxxx
Im new to baking and videos are very helpful. Please dont change a thing, I find the step by step perfect. With that said, I will attempt this cake.
Jennifer Johnson-wade How was your attempt?
love the way you take your time to explain every details and step by step to make this cake, will try it soon! 😊
Love , love , love this recipe! I’ve made it a few times and everyone enjoys it.
Oh my word! This looks Devine. I must make this. Thank you for the recipe. My mouth watered just watching this video. Love your recipes and your aura.
I love making your cakes my family thinks I am a great baker thanks to you
I’ll be making this today, it’s a perfect birthday cake for a 5 year old!
I’ve been a fan of yours for years, thanks for your thorough video tutorials, you’re an excellent teacher!
This was uploaded on my birthday, I love cake and peanut butter 😍 it was meant to be
I tried this cake today for my husband’s birthday... it turned out to be amazing!!! Love your recipes!
I made this last weekend for my brother's birthday. It was absolutely delicious. Only thing I added was some instant espresso to the dry ingredients and coffee extract to the chocolate ganache.
I love to bake and I love watching you bake and create as you make it such a meticulous art form! Blessings x
Wow, that’s a beautiful cake. Thanks for the wonderful instructions!
I am definitely going to make it👍 thanks for sharing
Do you have a bakery or something because if you have.. it will be the best bakery in the world... love your recipes and the way you demonstrate!!! So informative and easy.. and they taste AMAZING!! I am totally subscribing!!
Thank you for the kind words. I don't have a bakery, I'm a home baker.
It is beautiful and looks delicious. Thank you.
Until today from all the recipes of yours i have watched this is the most time consuming and patience requiring piece of cake art. It looks scrumptious! If i have to make this, i better wait for a special occasion.
Mmmm. Chocolate and peanut butter are two of my favorite combinations!
Dear Madam, I m highly pleased by the way you explain the details in a calibrated manner..your speech encourages even the first time viewers to enjoy the Baking Science..
Looks amazing can't wait to try it Stephanie! Thank you! Also Baxter is great! I have a 3 year old Airedale and he is often waiting in the kitchen while I cook/bake as well!
Excellent recipe, can't wait to make it! Stephanie, your knowledge of the metric system always amazes me. You must be a professional pastry chef. BTW, what's the brand of that stand mixer?
Kenwood
Done! It's absolutely delicious!!! Thnks...you are the best! Greetings from Italy 😚
That cake looks so delicious! I love making cakes!
thanks for sharing,you are such a great teacher,i ove your recipes
Cake looks like it's a gourmet kind of cake!
true!
One of the best cake baking videos I have seen. Love the recipe and I appreciate all the important tips you share. Thank you, Stephanie Jaworski. I am sharing your video on my FB timeline so that my family and friends who enjoy baking may subscribe to your channel.
This cake looks absolutely fantastic!!! Can't wait to give this a try. Thanks Ms. Stephanie.
Oh my what a cake!! I'm definitely going to give this a go I loveeeee peanut butter and I absolutely love your videos 😊thanks for sharing x
This cake and those decadent frosting has my mouth watering. I will certainly have to make one tomorrow. Thank you so much for sharing this with us Stephanie. Talking about sharing I will certainly be sharing this with my friends as soon as we are released from ALCATRAZ (lockdown). I am addicted to your videos 😆🇿🇦
I made the chocolate cake and made your peanut butter frosting, this is so addictive.....OMW wonderful thank you so much Stephanie 👌👍🏆🏴🇿🇦
love of ur cooking,happy to follow ur recipe.thanks
you are my first teacher in baking
This cake is beautiful. A real challenge to try - but I am going to try it sometime this summer! Thanks Joy!!
This is one of my favorite celebration cake recipes now. I also do variations of it (e.g. I replaced the peanut buttr cheese cream frosting with coffee buttercream at the birthday person's request - it was good). I wish I could post a phot here of my first attempt at making it - it was a beauty and everyone loved it! (I only do one thing differently for my peanut butter cheese cream frosting, I ony use a mixture of Philadephia cream cheese and peanut butter and I only add sugar to taste to acheive a mere touch of sweetness balanced with the roasty saltiness of penuts and a slight tang of the cheese. I find that butter doesn't add much, so I don't bother using it, but have occasianally added a bit of full fat greek yogurt to emphasise the tang. It seems to never go wrong.) Another variation I did was to use the coffee flavour mascarpone cream filling instead of peanut butter filling, for my coffee dessert loving friends.
l also like to add pure vanilla and just a tablespoon or so of butter in my ganache a little sometimes karo light syrup give it that shine this is going to be my Birthday Cake for next month JULY looks so Delicious,! Thank You for a Great Recipe.😀
wow! roll on weekend....I am definitively going to make this 🎂 Joy👍👍
I made this for our son's 2nd birthday yesterday. Before he fell asleep last night, he told me "Chocolate cake... so good!" It was delicious! The frosting was amazing (yhe cream cheese just makes it!), and I've already had three orders placed for upcoming birthdays. (But my husband and I, as we were sneaking the last piece while the kids were asleep, decided that we like it refrigerated best.)
Im using my husband's account. ;)
Joy of baking. I'm gonna try your delicious peanut butter cake recipe and
That's what fabulous cooking receiep homemade different layers of fudge homemade 🍰 delicious especially walnuts 🍒 and Andes mints.
I made this cake yesterday.It really came out very well.My children enjoyed it .thankyou so much for detailed & awesome cake mam👍👌🙏
Binge watching your recipes! They look so delicious. Gonna make this chocolate cake and the sponge cake! You're awesome, ma'am! Subscribed. ❤
I love this!!! Great holiday dessert.
I become a good baker because of you stephanie 😊 thank you 🙏
Stephanie, what a beautiful cake and my son inlaws favorite. Im making it for his birthday. Thank you !!!
Your Soo Awesome Joy! You inspire me to get in the kitchen & bake! Merry Christmas to You & Yours! Kathy
I would make this, but I’d eat all the frosting before I had a chance to frost the cake. This looks amazing!!!
That's wild!! And my gosh how delicious it looks. Moist, I'm thinking of my homemade. German Chocolate Cake. Thanks for sharing.
You are an inspiration for bake lovers.We are a lacto-vegetarians.Can you demonstrate some eggless, moist and layer cake recipe please? Even fully vegan cake is fine.
Definitely making this tomorrow 😉oil in cake is so much better and most recipes call for a lot of butter
It looks terrific!! I love your step by step explanation!! Can you please tell me what kind of baking pans are those in the video? Thank you.
I love watching your recipes all time
Hi stephennie.. am really a fan of ur cake recipes.. can u share ur version of strawberry cake recipe please.. thanku.
great recipe. thank you. I used peanut butter frosting for a birthday 3d cake. Delicious. Thank you so much
Best cooking channel ever!~
Just beautiful Stephanie !! I'm making the cupcakes to bring to work !!!!
Great recipe. Lovely cake. Trick to getting the perfect 1st slice is to cut as if your taking 2 slices at once. Then 1st slice will come out easily.
I💗PEANUT BUTTER
Gorgeous! truly a special cake 👌👌
I made this cake for my son's birthday... IT IS DELICIOUS.
Thanks for sharing awesome recipe.
Happy Birthday to your son.
Hi
I am from Pakistan and lives in Finland and great fan of your delicious recepies, i never ever imagine myself bake a cake or baking something,believe me you describes and xplians and measurements in a v good way😊
Stephnie could you plz tell me that can i make this cake for 20 people or should I make two cakes with same measurements ?
Watched this again...12/31/21 this is a beautiful cake, never thought I'd want a Peanut Butter Cake, and I love the Reese cups but now I think I would like to have one.....I may request this for my birthday.....I wish you would make and sell these....I would order one from you.....lol wishful thinking eh ?
I love to watch you bake, you are such an expert and you are so clean with your cooking and your kitchen is so clean and no dogs & cats running around I love it....so peaceful to watch you bake....I bet Rick loves it too eh? He should be your tester.....you can hold the camera and let him do the testing.....if I was there I'd do it free of charge LOL.....have you made anything new or different that you don't already have on here.....and I don't think I have even seen all of your videos but pretty close tho.....and some you make seem so complicate , there is no way I would even try them..... still want to make your Peanut Butter Bars.....I make my own but yours is a step above mine I think.....but mine are pretty good, I think better than the original Reese lol.....I use good brands when I bake too.....no walmart for me when I'm baking.....and I don't use the chocolate chips for frosting either.....it's the good choc disc. like you use.....and I like the dark choc. too and I keep these in the fridge all the time and eat them like candy....
So HAPPY NEW YEAR STEPHANIE & RICK.....what are you going to do now with both these cakes ? I should have you for a neighbor.....I would even wash your dishes and let you bake away....LOL See ya later on another one of your videos' the best ever.....
Just love your recipes!
This frosting reminds me a cake my sister made with it back in 1976. She made it the same way, but I think she did not beat enough air into it, or the crumb of the cake was too delicate, because the frosting was so heavy that the cake develped a huge fissure down the middle and more or less split in half. We had a big laugh over it, but it still tasted great!
That is a beautiful cake Stephanie. I don't believe I've seen you mix a cake batter in that manner--all the dry and then the wet? I've got to try this as well. Special occasion, well, it's the second Sunday in October so why not?
Wow! I'm off to make it right now!
thans for your beautiful recipes.
Good morning Stephanie Joy. I'm going to try this recipe
Stephanie Joy, you are the greatest baker I know
can I keep the cakes in fridge before frosting? FYI u really are an awesome baker and presenter. your website is my favorite one.
Yes, you could do that.
Baked this cake and brought it to work. My coworkers couldn't get enough of it.
Hi Stephanie I make this cake for my birthday 😂🤣😂. Wish I can posting the picture of it 😊 Thank you for the recipes
These look so good. Can't wait to make them!
Stephene before I make it just wanna know if soaking is required? Without soaking am aprehensive if it wud taste dry. Pse reply.
I don't need a special occasion, I'm making this tomorrow.
HAHAHAH! 😂
Life is short! Eat the cake ⭐️
Same haha.. I’m supposed to be losing weight but I’m such a good cook that I’m making myself fatter
Since it been 2 years ago I bet it was delicious
BassPlayer60134 lucky you
This is a good-looking cake I want to make this one.
The only thing that I didn't like about it was that I couldn't taste it! Really nice looking cake. I know it must be delicious!
love u i made it it comes out really great my daughter love itt
That sure looks like a 9" pan. I wish it was because I don't have 8" pans. That was a beautiful recipe Stephanie, I can't wait to try this, but I have to figure out h ow to use 9" pans. I would love to see how you created those chocolate shavings also. Thank you Stephanie
i am going to make this cake chocolate and peanut butter is my favorite
Mmm I would love to frost some cupcakes with that PB frosting :D
Everything looks delicious!
Yes, the frosting is very nice on cupcakes.
Love your baking ❤️🍰
I love your cake how you bake.😋🤩
Guru you are fabulous!
Greetings from Egypt😊 miss you so much❤ I am doing it right now for the fifth time 😊 for my mother birthday 😊 she is turning 73 😊🎉 they love it
Happy birthday to your Mom.
I love your recipes and also your spatulas. So colourful and small sizes. From did you pick it up.
My favorite combination! Can't wait to make it. :)
I have been following your wonderful baking, for some years now , 🇺🇸
I am requesting your recipes be printable & for the ingredients be listed & even method ,Thankyou for your beautiful baking 💜
From Australia, Perth Western Australia 🇦🇺
We have a recipe for every video on our website. There is a link in the first line of the description. If you are using a laptop there is a link to a printer friendly page next to the title just above the video. If you are using a phone the link to the printer friendly page is just below the ingredients.
This cake seems yummy. Please confirm whether we have to refrigerate the cake as mine becomes dense. But keeping it out for a while before eating makes it moist and soft again
Yes, because of the cream cheese, the cake does need to be stored in the refrigerate. You will need to then bring it to room temperature before serving.
I love your Recipe
Hi Stephanie, I love this reciepe, like all of them, I have to say, but I need to make this cake with white chocolate. Can I replace dark cocoa with melted white chocolate. Thank you in advance!
A Reese's cake! YUM!!!!! 🍫🍫🍫🍫🍫 🍰🍰🍰🍰🍰 😀😀😀😀😀
Stephanie, thank you for showing how difficult it can be to frost this type of fragile layer cake. Even a pro can struggle!
Wow wow! Making this one!
Looks so delicious! I truly enjoy your videos and do you think you could do a Gluten Free cake video? Thanks in advance 😁
You could use the Brazilian filling with a can of condensed milk, the same amount of dark chocolate and a tbsp. of butter, cook in low heat until chocolate is melted and till it's harden enough till you see the bottom of the pan. Do not overcook it though. It's a great sweet filling as well.
Keith Lee isn't that how brigadieros are made?
Yes, exactly the same recipe but with this one you should leave it still sorta soft so you can spread it more easily otherwise it gets to the point where you can actually make them into small balls (the actual "brigadeiros" (which is my favorite dessert by the way, or should I say anything with condensed milk IS MY FAVORITE thing!
Keith Lee Ok, perhaps you can help me. I've tried making brigadeiros a few times but can never get them right. Whenever I try rolling them they end up too soft and lose their round shape. They taste good but end up being a major mess to eat and make. Do you know what I'm missing?
Okay, perhaps I can since I'm Brazilian and I've been making them since I was a kid. Okay just make sure it's one full tablespoon of butter for 1 can of condensed milk, then once it starts pulling off the bottom of the pan and sticking to your spoon maybe it's time to take it off the burner and let it sit until you're ready to roll them (which I never do!). I lived in the US for so long and since I've been back to Rio, I just found a lot of the newer generation rarely rolls them into ball format. What we've been doing is the kind you can use a little plastic shooter eat straight from it using a small plastic spoon (you can find these online or specialty cake stores), some people mix the brigadeiro with 200 ml. of table cream to make it softer, smoother and easier to eat with a spoon, but this is optional. I've had both and since I'm a fanatic for pure condensed milk I skip the table cream. As for brigadeiros you can also make them white, just omit the chocolate but don't forget the butter, these are ever BETTER imo! Good luck, you can also add other flavoring to them nowadays as well, but these are a new invention too!! Try this site since it's in English, they have the recipe and method of making them (but don't use half a stick of butter, max. is 2!!) I just one FULL tablespoon and it works. www.mariabrazil.org. Find recipe under desserts, docinhos brasileiros: brigadeiro. Have fun!
Good information on the oil....
Thanks for sharing 👌👌👌
Looks so good
I love peanut butter do you like it