Not only do I find Samantha so relaxing to watch, but she is also so lovely and beautiful! I love the hair, the rings, and the jeans! What brand are those jeans? lol. I also love her recipes too!
Samantha is hands-down one of my favorite content creators to watch on this channel. Her recipes are informative but fun, and her presence is bubbly and pleasant without seeming saccharine and annoying. ...and that bar slaps, as the kids say these days. Pumpkin pie is kinda bland (IMHO) and definitely needs more texture. Actually, they all look great, but I can definitely see the bar replacing pie on some Turkey Day tables this year.
Honestly I'm not pumpkin pie person either! But my local ice cream shop has a vegan pumpkin pie flavour and it's absolutely delightful 😊Also the pumpkin roll totally looks like something I want to make! I would probably omit the caramel and just do the coffee cream since I don't like things too sweet
Mutual! (re: my local ice cream shop also started serving a vegan pumpkin pie flavor and found it enchanting😊 If you try the roll sans coffee cream, would love to know how it turns out as I’m also not too keen on thing being too sweet.
Another wonderful NYT cooking vid! They all look fantastic! Thank you, Samantha! I may do the pumpkin roll for Thanksgiving! I love the caramel-coffee idea.
Samantha - this is a pure Bop. The Bar is going to be our T-giving dessert. Can you just call it "The Bar"? " Like, of course 'The Bar' means 'Samantha's bar, you non-trender!"
Then you have to try my Pumpkin pie beczuse I have the same gripe! So i dont make such a "thick" filling so I can get the crunchy crust! Everyone loves it and always asks me to make it every year lol
Might've been due to me possibly over-doing the caramel, but my pumpkin roll filling ended up quite bitter, I felt i had to at least double the powdered sugar added. Perhaps partially because of this, my filling ended up really runny too, so it didn't fill in the gaps of the roll too well
@NYTCooking For the pumpkin roll, when making the coffee caramel, the chef mixes the caramel and cream cheese in bowl and refrigerates. However, in the printed recipe, step 8 says to beat in 1/4 cup confectioners sugar. Can you please clarify what are the correct instructions?
There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with KHAL viewers ++++++++++++
🧡YUMMY I LOVE PUMPKIN ROLLS WITH THE CREAM CHEESE INSIDE. I WAS JUST TELLING MY SON LAST NIGHT IF I KNEW HOW TO MAKE THEM ID DO IT😊🍰! TY FOR THE NICE VIDEO ❤ GOD BLESS YOU!
NYT Cooking video recipes can always be accessed for free the first time you click the link. Knowing that, I'm always sure to print them on the first visit. I hope that's helpful.
I was able to get the recipe. I take screen shots of the recipe immediately so I can always access them. Also sometimes, someone will write the recipe out in the comments.
I think it's a delightful resource to accompany the featured recipes. A horse-drawn carriage is only pointless if you try to get it without the horse. Alternately, if we want to take a capitalist view, the points are: 1) to market the creator 2) to market the recipes 3) to market nyt cooking, because it is is separate from the nyt newsroom. In a creative sense: 1) inspo for people who know baking fundamentals already, or who are confident enough in their baking to adapt a recipe to get this type of result. 2) showing people at home that baking isn't as fussy or precise as people sometimes think. Have a delightful day and remember: kindness costs nothing and close-mindedness leaves us ignorant of how the world works ❤
The point of the video isn’t to give you the full recipe, so not pointless at all. Just not what you wanted (which is not the point of the video either 😂).
If you like the combo coffee and pumpkin spice I wonder why you've never been tempted to try a coffee spice latte. NYT - the sound on this video was uneven. I do look forward to the next baking videos of the season hopefully with better sound. Also, NYT, can you redo the chatgpt thanksgiving recipes experiments? either exact same prompts but gpt-4 OR better prompts since we've all learn that different prompts can give different results?
Fun recipes but didn’t get baker vibes from her, and any baker knows that eggs should be room temp. Upon looking her up, it makes sense since she’s an author/food stylist.
Not only do I find Samantha so relaxing to watch, but she is also so lovely and beautiful! I love the hair, the rings, and the jeans! What brand are those jeans? lol. I also love her recipes too!
i was thinking the same! they look like they could be from Doen!
@@caitiecawley Thank you!! I've never heard of that company, but you're right; they do like like those jeans!
I think they are Rollas!
Samantha is hands-down one of my favorite content creators to watch on this channel. Her recipes are informative but fun, and her presence is bubbly and pleasant without seeming saccharine and annoying.
...and that bar slaps, as the kids say these days. Pumpkin pie is kinda bland (IMHO) and definitely needs more texture. Actually, they all look great, but I can definitely see the bar replacing pie on some Turkey Day tables this year.
Samantha is so natural in front of the camera and great at working while speaking the whole time. I hope we see her on the channel more often!
The way she cooks and writes recipes is so smart and so tasty!
Samantha is just…. So lovely 😊 and her recipes are always great!
Oh a Srilankan. Nice!
Samantha! What a dream
Oh heavens! These all look spectacular and I can't wait to make one this weekend!
Honestly I'm not pumpkin pie person either! But my local ice cream shop has a vegan pumpkin pie flavour and it's absolutely delightful 😊Also the pumpkin roll totally looks like something I want to make! I would probably omit the caramel and just do the coffee cream since I don't like things too sweet
Mutual! (re: my local ice cream shop also started serving a vegan pumpkin pie flavor and found it enchanting😊 If you try the roll sans coffee cream, would love to know how it turns out as I’m also not too keen on thing being too sweet.
@@feelslikewater Oh man, but good caramel is NOT too sweet! It is a little bitter like Samantha likes it!
Another wonderful NYT cooking vid! They all look fantastic! Thank you, Samantha! I may do the pumpkin roll for Thanksgiving! I love the caramel-coffee idea.
Samantha is just so positive and lovely! She's always fun but calming 😊 that caramel cream cheese!
Samantha - this is a pure Bop. The Bar is going to be our T-giving dessert. Can you just call it "The Bar"? " Like, of course 'The Bar' means 'Samantha's bar, you non-trender!"
Then you have to try my Pumpkin pie beczuse I have the same gripe! So i dont make such a "thick" filling so I can get the crunchy crust! Everyone loves it and always asks me to make it every year lol
Поделитесь рецептом, пожалуйста 😊 от ваших слов аж слюньки потекли🥰✨
Had no idea how spiral cakes worked lol. I thought " how is she going to get the filling in if the towel is in the way?"
Amazing and Samantha is SO lovely - great recipes! x
Binder clips to hold down the parchment sling in the oven is brilliant.
They are unnecessary, the weight of the food is plenty. The time they are helpful, when filling the pan, she didn't use them!
I was just wondering about that - doesn't the plastic melt??
that's what i was wondering!@@jtlamba
Might've been due to me possibly over-doing the caramel, but my pumpkin roll filling ended up quite bitter, I felt i had to at least double the powdered sugar added. Perhaps partially because of this, my filling ended up really runny too, so it didn't fill in the gaps of the roll too well
we have a lot of butternut squash in our house right now, could we sub butternut squash for pumpkin?
I love Sam's no-nonsense baking. I've learned a lot of little tips (like binder clips) from her, and bake her recipes frequency.
I love Samantha! My first video with her and she just genuinely made me smile a big smile the whole way.
@NYTCooking For the pumpkin roll, when making the coffee caramel, the chef mixes the caramel and cream cheese in bowl and refrigerates. However, in the printed recipe, step 8 says to beat in 1/4 cup confectioners sugar. Can you please clarify what are the correct instructions?
That pumpkin bar seems very interesting to make over pumpkin pie
Samantha is so nice and sweet 🫶
Ok Sam where is your top from though
There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with KHAL viewers
++++++++++++
I love't your technique to prepared roll's pumpkin really used think you💕💕💕👌👍
If I was young, and a girl like this made me a pumpkin dessert, I would assume that I had died and gone to heaven.
That water-first-then-sugar tip for making caramel looks to be genius.
esta mujer me transmite paz
I didn’t know you can bake with binder clips
Recipes for pumpkin haters
I really like her!
I need her to have a whole entire cooking show
YES!
I fully support the DUMP of vanilla in the whipped cream
🧡YUMMY I LOVE PUMPKIN ROLLS WITH THE CREAM CHEESE INSIDE. I WAS JUST TELLING MY SON LAST NIGHT IF I KNEW HOW TO MAKE THEM ID DO IT😊🍰! TY FOR THE NICE VIDEO ❤ GOD BLESS YOU!
I’d stabilize the whipped cream on the bars so it’d hold during a long Thanksgiving dessert course.
Spoiler alert: the measurements aren’t in the video and the recipes are behind a paywall. Don’t bother. Another pointless video
NYT Cooking video recipes can always be accessed for free the first time you click the link. Knowing that, I'm always sure to print them on the first visit. I hope that's helpful.
I subscribe to NYT online and I still got the paywall, as food is evidently as an add-on. Very disappointing.
I was able to get the recipe. I take screen shots of the recipe immediately so I can always access them. Also sometimes, someone will write the recipe out in the comments.
I think it's a delightful resource to accompany the featured recipes. A horse-drawn carriage is only pointless if you try to get it without the horse.
Alternately, if we want to take a capitalist view, the points are:
1) to market the creator
2) to market the recipes
3) to market nyt cooking, because it is is separate from the nyt newsroom.
In a creative sense:
1) inspo for people who know baking fundamentals already, or who are confident enough in their baking to adapt a recipe to get this type of result.
2) showing people at home that baking isn't as fussy or precise as people sometimes think.
Have a delightful day and remember: kindness costs nothing and close-mindedness leaves us ignorant of how the world works
❤
The point of the video isn’t to give you the full recipe, so not pointless at all. Just not what you wanted (which is not the point of the video either 😂).
If you like the combo coffee and pumpkin spice I wonder why you've never been tempted to try a coffee spice latte.
NYT - the sound on this video was uneven. I do look forward to the next baking videos of the season hopefully with better sound. Also, NYT, can you redo the chatgpt thanksgiving recipes experiments? either exact same prompts but gpt-4 OR better prompts since we've all learn that different prompts can give different results?
Fun recipes but didn’t get baker vibes from her, and any baker knows that eggs should be room temp. Upon looking her up, it makes sense since she’s an author/food stylist.