MiiTopia - Jammy makes Halloween Grub скачать в хорошем качестве

MiiTopia - Jammy makes Halloween Grub

Spooky Halloween recipes featuring ghoulish grub from MiiTopia. The recipes are listed below. If you like what you see, follow me on all the links below, or consider donating to my Patreon to fund cool longer videos like these. ✦ Subscribe: http://bit.ly/2keGDCn ✦ Support on Patreon:   / jammycooks89   ✦ Facebook:   / jammycooks89   ✦ Twitter:   / jammycooks89   ✦ Instagram: http://bit.ly/2lgDqlP I need to think up a better name for these. Suggestions are welcome! I hope you guys enjoy it! The Recipes are below! Choc Rock 1 1/3 cups bittersweet chocolate 1/3 cup heavy cream 1 TBL orange blossom honey 1/4 tsp vanilla Pinch of salt 1/2 TBL butter, softened 1 cup chocolate crisp cereal Dutch process cocoa powder, for dusting hands Wrap a brownie pan in foil. In a medium bowl, place chocolate, cream, salt and honey. Microwave for 45 seconds. Stir until combined. Add vanilla and butter. Stir until combined. Pour into prepared pan. Allow to set at room temp for 4 hours.De-pan the set chocolate. Slice into 20-30 pieces. Place in a bowl. Lightly dust your hands with cocoa powder before grabbing a small piece of chocolate and rolling it into a ball. Coat it in the chocolate crisp cereal. If chocolate gets too soft, place in the freezer for 10 or so minutes to firm up. Place finished truffles on a small baking sheet and freeze for at least two hours. To serve, place in pretty purple candy liners. Serve ice cold or room temp. Store in the freezer. Devil’s Food Cake Dry stuff: 1 1/3 cups cake flour 1 TBL natural cocoa powder 3/4 cup sugar 1/3 tsp baking soda Pinch of salt Wet stuff: 3/4 cup buttermilk 2/3 cups melted butter 1 egg 1/2 tsp vanilla ext 2-4 drops neon pink gel color Frosting: 2 TBL dutch process cocoa 2 tsp instant espresso 3/4 cup heavy cream 1/2 cup sugar 8 oz. whipped cream cheese For cake: In a medium bowl, sift together all your dry stuff. In a separate bowl, combine your wet stuff. Pour wet into the dry and mix until just combined. Place into two parchment lined 6 inch springform pans. Lift and drop to even it out the batter. Bake for 350 degrees for 25-30 minutes or until a knife inserted in the center comes out clean. Allow to cool for fifteen minutes then remove from pan. Place on a cooling rack. Allow to cool completely. For frosting: in a small bowl, combine cocoa, instant espresso and sugar. Pour scalded heavy cream over the mixture and mix with a spatula until combined. Refrigerate until cold, at least two hours. Mix cold cream mixture and cream cheese until combined. Whip until stiff peaks form. Don’t overmix, it can curdle on you. To assemble cake: top cake with whipped frosting. Top with another slice of cake flat side up. Cover the cake with a thin layer of icing. Refrigerate for 1 hour or until frosting hardens. Top with remaining icing. Slice and serve. Refrigerate leftovers. Hobgob Doughnuts For doughnuts: 1/2 box vanilla cake mix 1/2 can clear soda, I use Fresca A few drops gel food color For frosting: 1 cup powdered sugar 2 TBL milk Sprinkles, to decorate Combine cake mix and soda. Add gel color until desired color is achieved. Spray a doughnut pan with no-stick spray. Fill each cavity halfway. Pick up and drop to even out the batter. Bake for 8-10 minutes or until cooked. De-pan and allow to cool. For frosting, add ingredients to a small pan. Cook on low heat until a thick glaze forms. Carefully dip doughnuts into glaze and allow to drain on a cooling rack. Sprinkle with sprinkles while the glaze is still warm. Fragrant Tea 1 TBL dried hibiscus 2 tsp favorite Earl Grey blend, I use Lady Grey Honey, to sweeten Combine leaves in a small french press. Pour on 1 cup of boiling water. Allow to steep for 4-6 minutes. Press and strain. Pour into desired cup. Sweeten with honey if desired.