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Watch as we turn granulated sugar into fine powdered sugar in seconds!

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A piece of dance by Alisa Popova. Dancers: Alethea Alexander, Amy Brandle, Kali Allen, Erin Johnson, Rashelle McKee. Music: Dead of Winter by Skinny Puppy; Paleo by Radoslaw Kochman; Que Sera Sera by Pink Martini; Into Deep by Technoboy; A Hymn to the Morning Star by Sleepy Time Gorilla Museum; Black Death by Wumpscut; excerpt from Eshik v Tumane, a russian children's cartoon by Yuri Norstein.

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I did not name this!! It does not contain Mexican chocolate. Please, if you have nothing better to comment on than, "this is not Mexican!" (or German or Italian), we'd prefer you not comment at all. It does, however, add cinnamon into the chocolate flavor and gives it that beautiful flavor that is apparently enjoyed in Mexican hot chocolate. The frosting was a HUGE failure. At least 400 people have already told me how it should be done, so it is not necessary for you to tell me too. But if you do, please know you will just get my polite, "thank you!" as a response. I dumped the first one and tried it again and when I got similar results, I just what the hell and frosted it, but no one cared! They LOVED it. I think I should have thinned it with a little more (a lot more) milk, however. Cake 1 box Betty Crocker® SuperMoist® devil's food cake mix 1 teaspoon ground cinnamon 1-1/3 c. water 1/2 c. vegetable oil 3 eggs Caramelized-Sugar Frosting 3/4 cup granulated sugar 1/3 cup butter 5 to 6 tablespoons milk (suuuure they fix it on their website. My book said 4-5) 3 cups powdered sugar Heat oven to 350°F (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box using water, oil and eggs--except add cinnamon to cake mix. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour. In 2-quart heavy saucepan, heat granulated sugar over medium-high heat 3 to 4 minutes, stirring constantly <b>...</b>

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A delicious fruit salad that can be used for a party, baby or wedding shower, holiday meal or any get together. It makes a lot. This would be even be appropriate for a tail gate party, if kept chilled. 4 pounds of seedless grapes, red and green mixture or whatever combination you desire, washed and drained 8 ounces sour cream 8 ounces softened cream cheese ½ cup granulated sugar 1 tsp. vanilla extract Topping: 1 cup packed brown sugar 1 cup chopped pecans, or whatever other nut you desire, such as walnuts, almonds, etc. In a small bowl, mix brown sugar and chopped pecans and set aside. In a large bowl, mix together cream cheese, sugar, sour cream and vanilla until blended. I used an electric hand mixer. Stir in grapes. Cover with the topping and chill for at least 2 hours. Note: I didn't use all the topping. It makes a lot and you may want to only make half of the recipe for the topping.

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4 egg yolks, 1/3 cup granulated sugar, 1 teaspoon vanilla, 4 egg whites, 1/3 cup granulated sugar, 1/8 teaspoon salt, 3/4 cup sifted flour. Beat egg yolks and sugar and vanilla in bowl till it becomes light yellow (beat for 5 minutes) set aside. In another bowl beat 4 egg whites till they have peaks and gradually add 1/8 teaspoon of salt ,1/3 cup granulated sugar. Fold egg mixture into egg white mixture Sift flour over mixture and fold. Use pastry bag with a # 6 tip ( 1/2) inch or use plastic bag cut on end. Pipe 3 1/2 fingers, 1 1/2 inches apart. Use parchment paper or spray cookie sheets. Bake at 375 for 10- 15 minutes. Yields 24 cookies Keep in airtight container

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One of our most watched videos on the MyRecipesTV youtube channel is How to Make Royal Icing. The icing that we demonstrate is simple—it is just a ratio of 3 egg whites to 5 cups of confectioner or powdered sugar. We've received quite a few questions about the type of sugar used in the icing so to clarify, icing sugar, confectioners sugar, powdered sugar and extra-fine sugar can all be used and are the same thing—it just depends on the label. If you don't have any of these but have white granulated sugar, try pulsing it in your food processor with a few tablespoons of cornstarch until it is the consistency of a fine powder or dust. I would use the ratio of 1 cup of granulated sugar to 2 Tablespoons of cornstarch. The cornstarch will help to prevent any lumps or caking and improve its ability to thicken—which you need when frosting cookies and cakes. Find more baking tips, tricks, and recipes: www.myrecipes.com Recipe/Image: Royal Icing, Real Simple, Photo: Mary Ellen Bartley find.myrecipes.com

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Sooo this week your going to see a lot of baking tutorials today i am filming my fav oatmeal cookie recipe and one thursday you will see a yellow cupcake recipe AND TWO cupcake decorating videos.......AND possibly a charm update! :) soo look out for them :) Recipe: Makes 2 Dozen Ingredients: 1 ¾ cups of All Purpose Flour ½ tsp of Baking Powder ½ tsp of Salt ¼ tsp of Baking Soda 1 cup of Unsalted Butter at room temperature 1 cup of Granulated Sugar 1 Egg ½ tsp of Vanilla Extract ½ cup of Granulated Sugar for rolling cookies in Process, 1) Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside. 2) In a small bowl combine first 4 ingredients and set aside. 3) In a large bowl cream together the butter and 1 cup of sugar, add the egg and vanilla and mix until creamy and combined. 4) Add the dry ingredients and mix until everything incorporated. 5) Using a small (1 Tbsp measuring) cooking scoop or just using a tablespoon, form your cookies and roll them around in the extra sugar. Place them on your prepared baking sheet a few inches apart and bake for about 18 minutes rotating the baking sheet once. 6) Let cool on baking sheet for 5 minutes and remove to a wire rack to cool completely.

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THIS TUTORIAL IS FOR EDUCATIONAL AND ENTERTAINMENT PURPOSES ONLY. The following tutorial demonstrates how to construct a slow burning fuse out of cotton cordage, potassium nitrate (KNO3), granulated sugar, and hot water. This fuse has an approximate burn time of 2 to 3 inches per minute, however the environment (ie humidity, wind) the fuse is utilized in will alter the burn rate. Potassium nitrate can be improvised in the field, but it can be a difficult and time consuming process. For demonstration purposes, store bought potassium nitrate is being utilized. It is commonly found in hardware stores and lawn and garden centers in the form of stump remover and fertilizers. In this tutorial, Spectracide Stump Remover is used, which is approximately 99% pure potassium nitrate. It retails for $6.00 per pound. EXTREME CAUTION MUST BE TAKEN WHEN MIXING POTASSIUM NITRATE AND SUGAR. A ratio of approximately 1 part potassium nitrate to 1 part granulated sugar to 4 parts hot water by volume is utilized in this tutorial. All three components are mixed until a complete homogeneous solution (all solids are dissolved) has been created. If there are still solid particles which have not dissolved, it means the water has reached a saturation point whereby the solute cannot be dissolved any further into the solution. While mixing the solution, *slowly* add additional hot water until a homogeneous solution occurs. Cotton string is then soaked in the solution and woven into cordage while wet <b>...</b>

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Gluten-free and fat-free (without the walnuts) dessert! Basic meringue recipe (makes about 24 pieces): 2 egg whites 1/2 cup granulated sugar* 1/4 tsp. cream of tartar * It's better if you put the granulated sugar in a food processor/blender first before adding it to the meringue. This makes caster sugar/superfine sugar, and it makes the meringue smoother. However, granulated sugar works as well. Music: "Lazy River"- Michael Buble

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1 cup milk room temperature, 1 cup granulated sugar, 2 1/2 Tablespoons butter melted and cooled. 3 eggs beaten, 1 1/2 teaspoons salt, 4 teaspoons baking powder, 1/4 teaspoon cinnamon. 3 1/2 cups sifted flour, oil for deep frying. In bowl combine sugar and butter. Add eggs and blend. Add milk. In another bowl combine flour. baking powder, salt and cinnamon. Add liquid mixture to flour . Knead dough use flour for board as needed. Roll out 1/4 inch thick rectangle. Use donut cutter Fry at 370 F. Drain on paper towel roll in powder sugar, granulated sugar, or choice of toppings.

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McCormick & Schmick's Creme Brulee with Strawberries 090625 McCormick and Schmick's chef Andrew Cattaneo torches simple creme into bliss. Servings: 4 Difficulty: Moderate Cook Time: 30-60 min Ingredients 10 egg yolks 1 quart heavy cream 4 oz granulated sugar 1/2 ea vanilla bean 2 cups strawberries 2 tbl granulated sugar 1 pinch kosher salt 1 tsp granulated sugar for each to caramelize for service Cooking Directions Reserve a couple of small, nice looking strawberries for garnish. Wash, hull and slice the remaining strawberries and toss in the 2 tbl of sugar. Set the berries aside to macerate while you prepare the custard. Scald the cream in a heavy bottom pan. Scrape out the vanilla bean and add to the scalded cream. Add the macerated strawberries and their syrup to the mixture and whisk for a minute. Combine the yolks and sugar in a mixing bowl and mix well. Slowly pour the scalded cream-strawberry-vanilla mixture into the sugar and eggs while whisking. Strain the mixture, skim the froth and portion into individual custard cups or shallow brulee dishes. Bake covered in a water bath for 30 minutes at 325 degree or till the centers are just set. Cool slightly or completely before caramelizing the tops immediately before service. Sprinkle the top with 1 tsp of sugar and caramelize it with a pastry torch. Before the crust cools, place a strawberry on top for garnish.

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Shortcake (shotokeki) is a layered sponge cake with strawberries and whipped cream. 4/4 was my darling's birthday, so I made this shortcake for him :) I received many requests for shortcake, so I'm finally making this tutorial!!! --------------------------------- Strawberry Shortcake (Birthday Cake Recipe) Difficulty: medium Time: 2 hours (6 hours or a day cooling time) Number of servings: 1 cake Necessary Equipment: 18cm (7.1-inch) round cake pan electric mixer Ingredients: ((Sponge Cake)) 2 eggs *room temperature 60g (2.1oz.) granulated sugar 60g (2.1oz.) cake flour 20g (0.7oz.) melted butter ((Syrup)) 20ml hot water 1/2 tbsp. granulated sugar 1 tsp. rum *kirsch, brandy, or any kind of liquor you like ((Decoration)) fresh strawberries 300ml fresh cream (heavy whipping cream) 1&1/2 tbsp. granulated sugar a few drops vanilla extract 1 tbsp. rum *kirsch, brandy, or any kind of liquor you like Directions: ((Sponge Cake)) 1. Line the round cake pan with parchment paper. Preheat the oven to 170C (338F). 2. Beat eggs with wire whisk in a metal bowl. Mix sugar and place it over a bowl of hot water and melt the sugar and warm them up to body temperature. Then remove from the hot water and beat the batter on high speed with an electric mixer until white and fluffy. Then on low speed, beat for about a minute to set the texture. 3. Sift in flour little by little and gently cut through the mixture with wire whisk until somewhat combined. Then using spatula, sprinkle melted butter <b>...</b>

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banana cookie recipe ingredients 1 stick of margarine or butter 1/2 cup brown sugar 1/4 cup granulated sugar 1 banana 1/2 teaspoon vanilla 3/4 cups flour 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1 and 1/2 cups oatmeal (also in description below) preheat oven to 350 degrees 1 soften margarine or butter in microwave 2 mix together butter, brown sugar, and granulated sugar 3. mash banana into mix 4. add flour, vanilla, baking soda, oatmeal and cinnamon 5. use two spoons and place dough onto cookie sheet 7. place in oven for 8 minutes

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Hi, my name is Amanda Oakleaf. I am owner, head baker, decorator of Amanda Oakleaf Cakes in Winthrop, Massachusetts where we do custom cakes of all kinds -- wedding cakes, birthday cakes, sculpted cakes. Anything you can think of we can make it into a cake. And today I will be talking to you about cake decorating. And now we're going to make an Italian meringue buttercream, which is a cooked sugar folded into whipped meringue with egg whites, and butter gets whipped in in the end. So, we're gonna start. we have half a cup of water in our saucepan and we're gonna add one and a fourth cup of granulated sugar. and we wanna heat it up until it comes to a boil. And we wanna watch it with a candy thermometer to make sure it comes up to 248-250 degrees. So we just wanna give it a stir, make sure it dissolves, and then keep an eye on it with the candy thermometer. In the mean time we wanna add one cup of egg whites and then with the whisk attachment on your mixer, we wanna keep it on high speed until they get frothy. And then we're gonna add one teaspoon of cream of tartar. So we have the sugar syrup boiling and that's gonna reach 250 and we got the egg whites whipping. They're gonna be white and fluffy, they're gonna double in volume. Once they get to soft peaks stage, we're gonna add one third a cup of granulated sugar. And we just need to wait a few minutes for everything to come to temperature. And now our egg whites are at soft peak stage so we're gonna add our cup, our 1/3 <b>...</b>

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Streusel Filling: * 2 tbsp. Duncan Hines® Moist Deluxe® Butter Golden Cake Mix * 2 tbsp brown sugar * 2 tsp ground cinnamon * 1 cup finely chopped pecans Cake: * 4 large eggs * 1 cup sour cream * 1/3 cup vegetable oil * 1/4 cup water * 1/4 cup granulated sugar Glaze: * 1/2 cup Duncan Hines® Creamy Home-Style Classic Vanilla Frosting 1. Preheat oven to 375°F. Grease and flour 10-inch tube pan. 2. To prepare streusel filling, combine 2 tablespoons cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans. Set aside. 3. To prepare cake, combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at medium speed with electric mixer 4 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling. 4. Bake at 375°F for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. 5. Place frosting in small microwave-safe bowl. Microwave at high power 10 seconds; add 5 to 10 seconds if needed. Stir until smooth and thin. Drizzle frosting over cake.

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ow.ly It is generally accepted that the American engineer Jennings Cox first invented the daiquiri, working near Daiquiri in Cuba. It is believed that in 1896 when entertaining some VIPs, Cox ran out of his gin supply so offered his guests a local mixture of rum and lemon juice and added granulated sugar as the drink was too harsh. This simple classic was made famous in the 1950s by President John F. Kennedy who proclaimed it to be his favorite cocktail. Classic Daiquiri The daiquiri is the perfect rum-savouring cocktail as the sugar and lime take the harsh edge off the rum and enhance the flavour, bringing the caramels and spices to the forefront. Here is a modern version of the classic, where lime is commonly used in place of lemon, and sugar syrup in place of granulated sugar. Glass: 10 oz rocks or 5 oz Martini Method: shake & fine strain 50ml 10 Cane Rum 12.5ml lime juice 1 barspoon of sugar syrup Put all the ingredients into a mixing glass and fill with ice. Cap with a Boston shaker and shake vigorously until the shaker freezes on the outside. Strain into an ice-filled rocks glass or fine strain into a chilled Martini glass. Garnish with a lime wedge.

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Ingredients 8 ounces cream cheese, at room temperature 1/2-pound unsalted butter, at room temperature 1/4 cup granulated sugar plus 9 tablespoons 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 cup light brown sugar, packed 1 1/2 teaspoons ground cinnamon 3/4 cup raisins 1 cup walnuts, finely chopped 1/2 cup apricot preserves, pureed in a food processor 1 egg beaten with 1 tablespoon milk, for egg wash Directions Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie <b>...</b>

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Here is the easy Kawaii (cute) Melonpan recipe that requires no rising. I received a lot of request for melonpan, but to tell the truth, I don't like to spend too much time on cooking, so I always try to cut corners. hehe Btw, you can make this Melonpan as big as you want, or as small as you want. I made it small and cute (Kawaii)♥ --------------------------------- Kawaii Melonpan Difficulty: Very Easy Time: 60min Number of servings: 12 Melonpan Ingredients: 1 hot dog bun (or any kind of fluffy bun) 40g (1.4oz.) butter (softened) 40g (1.4oz.) granulated sugar 40g (1.4oz.) egg A * 100g (3.5oz.) all-purpose flour * a pinch of baking powder granulated sugar Directions: 1. Beat butter and sugar until creamy, add egg little by little and mix well. 2. Sift A in 1. and mix well. 3. Place the cookie dough on the plastic wrap and shape it into a log and wrap. Refrigerate it for at least 30 minutes until firm. 4. Preheat oven to 350F (180C) when you think you are ready. 5. Cut the hot dog bun into 12 pieces. * 6. Cut the cookie dough into 12 pieces and shape them into balls. * 7. One at a time, roll out the cookie dough between two layers of plastic wrap, place the bun in the center and enclose it in the cookie dough. 8. Roll in the granulated sugar and place on a greased cookie sheet about an inch apart. With a scraper or knife, score the cookie dough in a criss-cross pattern. 9. Bake at 350F (180C) for 10 minutes. (Depending on the heat of the oven, cooking time may differ, so <b>...</b>

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A delicious chocolate dessert that is gooey on the inside. This is a simple recipe that is wonderful served right out of the oven with warm cherries and ice cream. Bottom Layer 1 cup all purpose flour 2 tsp. baking powder 1/8 tsp. salt ¾ cup granulated sugar 2 Tablespoons cocoa ½ cup milk 3 Tablespoons melted butter 1 tsp. vanilla extract Combine flour, baking powder, salt, sugar and cocoa in a 9 x 9 inch baking dish that has been sprayed with cooking spray. Stir in milk, butter and vanilla and make sure to spread it evenly in the bottom of the pan. Top Layer ½ cup granulated sugar ½ cup brown sugar ¼ cup cocoa Combine in bowl and sprinkle mixture evenly over the bottom batter layer. Pour 1-1/2 cups water over the top of the cake. Bake in a preheated 350° oven for 40 minutes. Can also be served with whipped cream, if desired. 6 servings twitter.com www.facebook.com

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CLICK TO TWEET: clicktotweet.me How to make Communitychalnnel inspired Lamintons with toasted coconuts. 1 1/3 cup self-raising flour 1cup and 6tbsp unsalted butter 1 tsp vanila extract 1/4 cup granulated sugar 3 eggs, beaten 1/2 tsp salt 4 cups of powdered sugar 2/3 cup of cocoa powder 6 tbs of butter 1 cup of milk 4 cups coconut. 1. preheat oven to 350* 2. Cream together the 1cup butter, vanila extract and granulated sugar until fluffy, then Beat the egg and add the in to the mix nice and slow. 3.mix in flour and salt then pour inmiture into a preped pan (butter and floured or defloured hahaha) 4. Bake for 20 minutes. allow the cake to cool fully before attempting to remove it from the pan. listen to me! i've ruined several cakes this way before. 5. toast coconut in a pan till lightly golden brown. that is how i like it. 6. melt 6 tbsp butter then mix it with the powdered sugar. add milk and cocoa powder. 7. when the cake is fuly cooled cut them into 2in by 2in squares. 8 dip the cake squares into the chocolate and then into th cconut 9. allow the lamingtons to set on a rack from 20 min or if you're a fat ass then eat them right away. CommunityChannels latest video www.youtube.com facebook www.facebook.com google+ gplus.to/riodijon twitter twitter.com/captainriodijon dailybooth dailybooth.com youtube.com www.youtube.com Hipsterchicke www.youtube.com How to make Communitychalnnel Lamintons with toasted coconuts. Music : "Happy go lucky" by JN Tinney tags <b>...</b>

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This will be a day long remembered with my Ookie Wookie Cookies...Chocolate Peanut Butter Star Wars cookies! Twitter www.twitter.com Facebook Friends! www.facebook.com Here's how to make Chocolate Chip Cookies 2 ¼ cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 tsp ground cinnamon 1 cup unsalted butter, at room temperature 1 cup packed brown sugar ½ cup granulated sugar 2 large eggs 1 ½ teaspoons vanilla extract 1 cup dark chocolate chips 1 cup peanut butter chips Directions Preheat your oven to 375 degrees. Put the flour, baking soda, salt, and cinnamon in a mixing bowl and stir with a wooden spoon until well mixed. Put the butter, brown sugar, and granulated sugar in another mixing bowl. If you have an electric mixer set on high speed and beat together. If not, no worries, just mix with a spoon until well blended and creamy, about 3 minutes. Then beat in the eggs and vanilla extract. Add the flour mixture and stir with the wooden spoon until blended. Try the dough. A big spoonful please. Then stir in the chocolate and peanut butter chips. Try the dough. A big spoonful please. Scoop a rounded tablespoonful of the dough and drop onto a baking sheet until you have used all the dough except for 1 tablespoon. Eat that. Be sure to leave about 1 inch between the cookies because they spread as they bake. Then put in the oven for some hot lovin' and bake until nice and golden brown, about 10 minutes. When done, remove the cookies from the baking sheets with a spatula and <b>...</b>

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KIN EATS: NEW RECIPES UPLOADED DAILY (MF) Jenny Park of spoonforkbacon.com says Next time your kids are begging you for homemade cookies, try these. Snickerdoodles are a classic cookie. I like them because they are not too sweet. Just the right amount of sugar and cinnamon to please any sweet tooth. And the best part is they can help. Have them roll the dough into balls and then roll in the sugar mixture. It's the perfect job for little hands. ------ Snickerdoodles Makes 24 2 ¾ cup (330 g) all purpose flour 2 ½ teaspoons (15 mL) cream of tartar 1 teaspoon (5 mL) baking soda ¼ teaspoon (1 mL) salt ¾ cup (1½ sticks) unsalted butter, softened ¼ cup (60 g) butter flavored shortening 1 ½ cups (300 g) granulated sugar 1 egg 2 egg whites 1/4 cup (50 g) granulated sugar 1 tablespoon (15 mL) ground cinnamon Preheat oven to 400°F (205°C). Sift flour, cream of tartar, baking soda, and salt in a mixing bowl and set aside. Cream together the butter and sugar using a hand mixer, about 3 minutes. Add egg and egg whites, one at a time, and continue to mix. Scrape down the sides of the bowl. Stir the flour mixture into the butter mixture until fully incorporated. Form dough into a disc, cover with plastic wrap and refrigerate for an hour. In a small bowl, stir together the sugar and cinnamon. Roll 1½ tablespoons (25 mL) of the chilled dough into a ball and roll around the cinnamon sugar mixture until completely coated and place onto a baking sheet covered with parchment. Repeat until all <b>...</b>

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Macadamia Nut Cookies Recipe watch in HD Ingredients 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 1 package nestle white morsels 1 cup chopped macadamia nuts Preparation Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto greased baking sheets. Bake for 12 minutes or until golden brown.

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More info: www.allnigerianrecipes.com Facebook Fan page: www.facebook.com Nigerian Chin Chin is a crunchy deep fried snack that is enjoyed by people from all over the world. The following are the ingredients for a very crunchy Nigerian Chin Chin as used in the video. •1kg of Plain Floor •75ml of evaporated milk / 75g of powdered milk •200g of granulated sugar •125g of margarine •2 teaspoonfuls of ground nutmeg •Vegetable Oil (for frying) •Salt (optional and usually half a teaspoon) If you want to make a softer Nigerian Chin Chin, use the quantities of ingredients on the website. Notes: -Grinding the granulated sugar only helps it dissolve quicker in the milk, so you can skip that step. -I always recommend margarine for Nigerian Snacks because it is much easier to mix with the flour. -Once you add the Chin Chin to the hot vegetable oil, stir continuously, shaking the spoon so that Chin Chin cuts will separate from each other. - The nutmeg is a MUST if you want your Chin Chin to have the classic taste of Nigerian Chin Chin. - After mixing the wet ingredients and dry ingredients, add water till you get a smooth, stiff ball of dough. Background Music: www.danosongs.com

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How-to make Gingerbread Cookies. This is a simple recipe you can make for a dessert or a fun sweet treat. Ingredients 1 cup of granulated sugar 1 cup of shortening 1 egg 1 cup of molasses 2 tbsp of vinegar 5 cups of flour 2 tbsp of ground ginger 1 1/2 tsp of baking soda 1 tsp of ground cloves 1/2 tsp of salt To prepare the frosting: 6 tbsp of butter 4 1/2 cups of confectioner's sugar 1 tsp of vanilla Instructions 1. In a mixer bowl with a flat beater attached, combine granulated sugar and shortening and set to speed 4 until light and fluffy. 2. Beat in egg, molasses and vinegar. 3. In a large bowl mix together flour, ground ginger, baking soda, ground cloves and salt. 4. Now reduce the speed to stir and mix in the flour mixture, in 3 additions. 5. Divide the dough into 3 disks and wrap with plastic. 6. Refrigerate the dough for at least 3 hours. To prepare the frosting: 7. In a mixer bowl with the flat beater attached and set to speed 4, beat the butter until smooth and creamy. 8. Reduce the speed, mix in vanilla and confectioner's sugar in 2 additions. Set the frosting aside. 9. Preheat your oven to 375 F. 10. Flour your work surface and your rolling pin as well. 11. Work with one disk at a time. Roll out dough to an 1/8 inch thickness. 12. Using a cookie cutter, cut out your shapes and place them at least 2 inches apart on a baking sheet 13. Cookies will take about 5 minutes to cook 14. Then transfer to a cooling rack. 15. Make sure the cookies are completely cooled <b>...</b>

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These are so good that I have the doctor's offices begging for them every Christmas :) Oh. And my sister. 4-1/2 cups all-purpose flour 4 teaspoons ground ginger 2 teaspoons baking soda 1-1/2 teaspoons ground cinnamon 1 teaspoon ground cloves 1/4 teaspoon salt 1-1/2 cups shortening 2 cups granulated sugar 2 eggs 1/2 cup molasses 3/4 cup coarse sugar or granulated sugar In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies. in the UK shortening is available under brand names such as Cookeen, Trex, White Flora, etc.

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bit.ly Easy Lemon Bars Recipe: How To Make Lemon Bars Lemon squares are the stars of any dessert buffet. We wonder why they aren't at every party. It may have something to do with making the traditional shortbread crust! Michele McAdoo for the Kraft Kitchens shares a simplified recipe for creamy lemon squares that's almost as easy to make as they are to enjoy. Ingredients: 20 Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup) 1/2 cup flour 1/4 cup packed brown sugar 1/4 cup cold margarine 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened 1 cup granulated sugar 2 eggs 2 Tbsp. flour 3 Tbsp. lemon zest, divided 1/4 cup fresh lemon juice 1/4 tsp. CALUMET Baking Powder 2 tsp. powdered sugar Prep Time: 25 min Total Time: 3 hr 23 min Servings: 16 servings Instructions Heat oven to 350ºF. Line 8-inch square pan with foil. Mix wafer crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min. Beat Neufchatel and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust. Bake 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest before serving. Tips - Substitute 1 Tbsp. each lemon, lime and orange zest for the 3 Tbsp. lemon zest. - For a softer crust, reduce the crust baking time from <b>...</b>

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Introduction of My invention to everyone. Please don't confuse these with the rock candy stirrers you may have seen out on the market. These are granulated sugar. The ones in the video are strictly granulated sugar without creamer or flavors. Just meant to show how they dissolve.

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bit.ly Melt-in-you-mouth scones are kissed with a lemon glaze. Ingredients Blueberry Scones 3 cups all-purpose flour 3 tablespoons granulated sugar ½ cup butter, softened 2cups light sour cream ¼ teaspoon vanilla extract1/2cup fresh blueberries Lemon Glaze 3 lemons 2 eggs 1 cup granulated sugar 4 tablespoons butter 2 tablespoons baking powder ½ teaspoon salt Instructions Heat oven to 350°F. Mix all the dry ingredients together. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. Do not overwork the dough. Scoop dough (about 1/3 cup) onto two lightly greased baking sheets. Bake 30 minutes or until golden brown. Cool 5 minutes. Zest one lemon with a microplane grater. Cut all threee lemons in half; juice. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar. Whisk constantly; do NOT boil. Once the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on low for 6 minutes until the lemon glaze has thickened. Remove from heat and let cool. Serve warm scones with lemon glaze.

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In response to his subscribers requests, Chef Tony prepares lemon and herb rotisserie chickens on his Lynx gas grill. Ingredients and procedures are as follows: Ingredients: -Young chicken fryers (3.5-4LB) 1-2 EA -Extra virgin olive oil 4 TBL -Extra virgin olive oil 5 TBL -Yellow onion (medium size) 2 EA -Green bell pepper 1 EA -Celery ribs 2 EA -Garlic cloves 5 EA -Lemon juice 1 whole lemon -Rosemary (fresh) 4 sprigs -Thyme (fresh) 4 sprigs -Thyme (dried) 1 tsp -Paprika 1 TBL -Oregano (dried) 1 tsp -Crushed red pepper flakes 1 tsp -Granulated Sugar 1.5 tsp -Lemon zest 1 whole lemon Procedures: Combine and whisk together the paprika, salt, dried thyme, dried oregano, granulated sugar, red pepper flakes, 2 sprigs of rosemary (chopped), 5 TBL olive oil, lemon juice, and lemon zest. Next coat your chicken thoroughly, inside out and under the skin, with the 4 TBL of olive oil. Now, rough chop and set aside your onions, bell peppers, garlic, and celery. At this point you are ready for the fun part, rub your chickens inside, out, and underneath the skin with the herb, oil, and lemon juice mixture. Once coated, stuff your chicken with the chopped vegetables and 1 sprig of rosemary and 2 sprigs of thyme in each chicken. With chickens stuffed, you will want to truss your chicken tightly to keep vegetables and aromatics from falling out (Chef Tony has a how to video on this subject, on our website BBQGuys.com). Once you have trussed your chicken, place it on your grills rotisserie <b>...</b>

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How to make Vegan Coconut Cake and Cupcakes delicious. Inspired by Mike Kalombo - KlassicMaster Vegan Coconut Cake and Cupcakes Recipe Yields: 12 cupcakes or one 9 inch round Ingredients: 1 ½ cups all purpose flour 2 tsp baking powder ½ tsp salt ¾ cup granulated sugar ¼ cup Earth Balance Margarine ¼ cup coconut flakes ¾ cup coconut milk ¼ cup applesauce 1 tbsp white vinegar ½ tsp vanilla extract Directions: 1. Preheat oven to 350 degrees Fahrenheit. 2. In a larger mixing bowl, cream together Earth Balance Margarine and granulated sugar with an electric mixer 3. Next, mix in coconut milk, applesauce, white vinegar, and vanilla extract 4. In a separate bowl, whisk together all purpose flour, baking powder and salt 5. Add the wet ingredients to the bowl with the dry ingredients and mix until well combined 6. Bake for 20 -- 25 minutes for cupcakes and 25 -- 30 minutes for cakes. Vegan Coconut Buttercream and decoration Ingredient: ¼ cup Earth Balance Margarine ¼ cup vegetable shortening 1 3/4 cup powdered sugar 1 tbsp coconut milk 1 cup coconut flakes Directions: 1. Use an electric mixer to cream together Earth Balance Margarine and vegetable shortening 2. Continue to mix while adding in powdered sugar. 3. At the end, mix in coconut milk until smooth. 4. Use the prepared mixture to frost a cooled cake or cupcakes 5. Lightly press coconut flakes onto the frosting Vegan Coconut Cupcake Cake Recipe Adapted from www.vegsource.com Thank you to Mike Kalombo for inspiring me to make <b>...</b>

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Ingredients: Simple Syrup 2c water 2 1/2 c white granulated sugar 12 large fresh (not frozen) strawberries, diced and mashed 1- 1 1/4 c. fresh squeezed lemon juice (not reconstituted or concentrate) Extra water (enough to fill your container/pitcher) to dilute the concentrate you just made. In a medium saucepan, combine 2 c water and 2 1/2 c white granulated sugar and bring to a boil. Stir occasionally and boil until sugar is completely dissolved. Allow to cool to room temperature. In a large pitcher, add simple syrup, lemon juice and strawberries. Add enough water to fill your container and stir well. Store in the refrigerator until cold. Best if consumed in 2-3 days.

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Deen Brothers - Holiday Butter Cookies 091217 Ingredients 1 cup (2 sticks) I Can't Believe It's Not Butter!® Cooking & Baking sticks 1/2 cup granulated sugar 1 large egg 1 1/2 tsp. vanilla extract, divided 2 cups all-purpose flour 3/4 cup confectioners sugar 2 to 3 tbsp. heavy or whipping cream or milk Cooking Directions Preheat oven to 350°. Beat I Can't Believe It's Not Butter!® Cooking & Baking sticks with granulated sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in egg and 1 teaspoon vanilla. Beat in flour on low speed just until blended. Roll dough into 1-inch balls with lightly floured hands and arrange on ungreased cookie sheets, 2 inches apart. Gently flatten each ball with bottom of lightly floured flat glass. Bake 12 minutes or until cookie bottoms are lightly golden. Cool completely on wire rack. Mix confectioners sugar, heavy cream and remaining 1/2 teaspoon vanilla in small bowl until smooth; spread on cookies and decorate with colored sugars, sprinkles or tinted icing. Cost per recipe*: $2.95. Cost per cookie*: $0.08. *Based on average retail prices at national supermarkets. Makes 3 dozen cookies

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These were good. I loved biting into them and having that raspberry surprise! They are a little more fussy than I actually like to make things, however. I found this recipe here: www.bhg.com Nonstick cooking spray 1/2 cup butter 2 eggs 1 2/3 cups all-purpose flour 1/2 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2/3 cup granulated sugar 2/3 cup packed brown sugar 1 1/2 teaspoons vanilla 1 cup buttermilk or sour milk* 2 cups raspberries Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Lightly coat twenty-four 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed about 5 minutes or until light and fluffy, scraping side of bowl occasionally. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Divide half of the batter among the prepared muffin cups. Divide the 2 cups raspberries among muffin cups <b>...</b>

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These buns are soft and delicious, with some sweetness. I added brown sugar. The amount of sugar can be adjusted according to your taste. Hope you enjoy this video, and enjoy some freshly made steamed bread! :) INGREDIENTS: -4 cups of all purpose flour -2 teaspoons of active dry yeast -1/3 to 3/4 cups of brown sugar (amount based on preference) - 1 tablespoon granulated sugar -2 cups of WARM water(100 F) PROCEDURE: 1. Separate the flour into two bowls, each bowl should have 2 cups of flour. 2. Put one teaspoon of yeast in each bowl. 3. Put the brown sugar into one of the bowls. 4. Put a tablespoon of granulated sugar into the other bowl. 5. Mix all the dry ingredients thoroughly in both bowls. 6. Mix in a little less than one cup of water to one of the bowls. 7. When the dough forms, knead it on a floured surface for about 15 minutes (until smooth and elastic) 8. Repeat #6 and #7 with the other bowl. 9. Place the dough back into the bowls, and let them rise for 30 minutes(by covering with plastic wrap or cloth, placing in a draft-free area) 10. Cut out 12-15 squares of parchment or wax paper. 11. Punch out the gas in the doughs. 12. Flour a smooth surface and rolling pin. 13. Place one of your doughs onto the surface and roll it out as evenly as possible. Should be about 1/4 inch in thickness. 14. Repeat the previous step with the other dough. 15. Place the brown sugar dough on top of the plain dough. Line them up evenly. 16. Roll the dough together, up into a tube. 17 <b>...</b>

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Chocolate Graham Cracker Cookie Recipe - Whipped Cream & Frosting from Scratch This is a simple recipe I would usually make with a box of graham crackers and store bought frosting. Since I wanted to show some actual cooking I came up with this creation. Ingredients: 1 box - 3 packages cinnamon graham crackers Whipped cream: 12 oz. heavy cream 1/3 cup granulated sugar Frosting: 1 stick butter - melted 1 - 1/4 cup powdered sugar 1 cup cocoa powder 1/2 cup milk 1 tablespoon vanilla Preparation: Whip heavy cream in cold stainless steel bowl until it starts to thicken Add granulated sugar gradually until thick Cover and refrigerate Mix butter with powdered sugar Gradually add cocoa powder, vanilla and milk until smooth Refrigerate for 1 hour Spread frosting between graham crackers and then freeze. Serve cold with a big spoonful of whipped cream. Drizzle with blackberry syrup (shown) or chocolate sauce (optional)

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1 pkg. (2-layer size) yellow cake mix 2 cups cold milk 1-1/4 cups water 2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding 1/3 cup granulated sugar 2 Tbsp. powdered sugar Make It PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside. POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes. BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.

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Homemade cotton candy maker. This toy bought at Toys"R"Us. Wait 3 minutes after turning on, put the granulated sugar. Ready to eat ! kumanokomembers.blogspot.com

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Mille crêpe is a cake made with many layers of crêpe (thin pancake). Mille means "a thousand" in French. Although it is written in French, it is originated in Japan (I found this info on the Net). And of course, it is a very popular cake in Japan!!! I was so lazy that I made only 8 crepes and cut into half to make a half-round cake. hehe You will see how I did that in the end of the video ;) I used nutella and whipped cream for the fillings. They were absolutely delicious :D Of course you don't have to make Mille Crepe. You can just wrap your favorite filling in a sheet of crepe and enjoy! --------------------------------- Nutella Mille Crêpe Cake Difficulty: Easier than you think! Time: 20min Number of servings: half round cake Necessary Equipment: 26cm (10.2inch) frying pan Ingredients: ((8 crêpes)) 2 eggs *room temperature 100g (3.5oz.) cake flour 2 tbsp. granulated sugar 2 tbsp. melted butter 250ml milk *room temperature a few drops vanilla extract ((fillings)) nutella (chocolate hazelnut spread) 200ml fresh cream (heavy whipping cream) 1 tbsp. granulated sugar Directions: ((8 crêpes)) 1. Sift the flour in a bowl. Add sugar and egg, and mix well with a wire whisk. 2. Add half the milk and melted butter, and mix well. Strain the batter to remove lumps. Then add the rest of the milk and a few drops vanilla extract, and mix until smooth. 3. Cover with a plastic wrap and leave the batter to stand at room temperature for 30 minutes. 4. Use a nonstick pan, or wipe the <b>...</b>

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bit.ly Jaden Hair of steamykitchen.com shares her carrot cake recipe inspired by her Mom. "How-To" demo performed by Lori Eaton of the Betty Crocker Kitchens. Cake 1 1/2 cups granulated sugar 1 cup vegetable oil 3 eggs 2 cups Gold Medal® all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon vanilla 1/2 teaspoon salt 3 cups shredded carrots (5 medium) 1 cup coarsely chopped walnuts Cream Cheese Frosting 1 package (8 oz) cream cheese, softened 1/4 cup butter or margarine, softened 2 to 3 teaspoons milk 1 teaspoon vanilla 4 cups powdered sugar DIRECTIONS: Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s). Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Store <b>...</b>

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