NYC TREATS – T-swirl Crepe on 14th Street, Manhattan

Wandering around the city, we found ourselves in front of the T-swirl Crepe place on 14th, so had to stop in and try one. T-swirl fruits cocktail – Yum!

The one we visited – T-Swirl Crepe – 247 E14th St., New York, NY 10003

Check out their website here: http://ift.tt/2ck1baq

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How to Make Easy Fondant Toppers/Decorations

Fondant toppers are an easy and fun way to decorate cupcakes! This video shows how you can use fondant and edible ink markers to create really cool toppers for cupcakes.

Vanilla Cupcakes (makes 24 standard cupcakes):
2 1/4 cups all purpose or gluten-free flour
1 1/2 cups sugar
3/4 cup vegetable shortening
3/4 cup milk
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large eggs

– Preheat oven to 350ºF/180ºC.
– Place cupcake cases in pan.
– Measure all ingredients into the mixer bowl fitted with the paddle attachment.
– Mix at low speed until ingredients are combined.
– Scrape down bowl once.
– Mix on high speed until smooth and fluffy (about 2 min).
– Scoop batter into prepared cupcake pans.
– Bake for about 15-25 minutes or until a toothpick inserted into the cupcakes comes out clean.
– Let cool for 10 minutes in pan before turning out onto wire rack to cool completely.

If you want to add icing, this is an easy buttercream icing.

Vanilla Buttercream Icing:
1 cup vegetable shortening or butter
4 cups icing sugar
1 teaspoon vanilla extract
7-8 teaspoons water or milk
– Place vegetable shortening/butter, icing sugar, vanilla and 7 teaspoons of water into the food processor. Mix until icing is spreading consistency and add more water if needed.

Product list:

Satin Ice Fondant – http://amzn.to/1yconZd
Wilton Small Rolling Pin – http://amzn.to/1rNTLR9
Wilton Gel Colors – http://amzn.to/12k2X3h
Wilton Nesting Double Sided Round Cutters – http://amzn.to/292P2au
Americolor Black Food Writers (2pk) – http://amzn.to/295RLPO
Americolor Assorted Color Writers – http://amzn.to/29cmhZK
IYC Baking Parchment Roll – http://amzn.to/1vDu70Y

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How to Make Gluten Free Vanilla Cupcakes

This is my favorite vanilla cupcake recipe that I made gluten free. You would never know that they’re gluten free and all I did was change the flour to gluten free flour!

I really like the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour because you can substitute it 1 for 1 with your all purpose flour. It has an ingredient called xanthan gum, which helps your baking rise and your result be almost the same or the same as your gluten flour recipes.

I often see gluten free recipes use their own combination of flours and add xanthan gum to that mix. So, if you’re using a gluten free flour that doesn’t have it and your baking isn’t rising or isn’t as light and fluffy as you’d like, then try adding some next time.

Vanilla Cupcakes (makes 24 standard cupcakes):
2 1/4 cups gluten-free flour
1 1/2 cups sugar
3/4 cup vegetable shortening
3/4 cup milk
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large eggs

– Preheat oven to 350ºF/180ºC.
– Place cupcake cases in pan.
– Measure all ingredients into the mixer bowl fitted with the paddle attachment.
– Mix at low speed until ingredients are combined.
– Scrape down bowl once.
– Mix on high speed until smooth and fluffy (about 2 min).
– Scoop batter into prepared cupcake pans.
– Bake for about 15-25 minutes or until a toothpick inserted into the cupcakes comes out clean.
– Let cool for 10 minutes in pan before turning out onto wire rack to cool completely.

If you want to add icing, this is an easy buttercream icing.

Vanilla Buttercream Icing:
1 cup vegetable shortening or butter
4 cups icing sugar
1 teaspoon vanilla extract
7-8 teaspoons water or milk
– Place vegetable shortening/butter, icing sugar, vanilla and 7 teaspoons of water into the food processor. Mix until icing is spreading consistency and add more water if needed.

Product links:

Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour – http://amzn.to/292Czn7
Xanthan Gum – http://amzn.to/29c6fim
KitchenAid Mixer 6 qt. – http://amzn.to/1y9hEEp
KitchenAid Flex-Edge Beater – http://amzn.to/1AIpPqk
Wilton Cupcake Pan – http://amzn.to/1vLfdo8
Cookie Scoop – http://amzn.to/1pP1wow

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Caramel ANZAC Slice (Gluten-Free)

Caramel ANZAC slice video

This is a great slice recipe that I first had in New Zealand. It transports well, so it’s great for dinner parties, BBQs, picnics, etc. It’s also easy to make and tastes great!

The recipe is from the Chelsea Sugar website: http://ift.tt/1r4bp3B

I’ve substituted gluten-free flour for the regular flour in this recipe and you’d never know the difference. I’ve also used a flaked coconut in the topping instead of the thread coconut and light corn syrup for the golden syrup.

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Toffee Bar Cookie Brittle

If you like crunchy cookies, you’ll love these! You bake them in a jelly roll pan and then break them into any size pieces you want for a fun and yummy cookie experience.

Ingredients:

1 cup (2 sticks) butter, softened
1 cup white sugar
½ cup brown sugar
2 tsp vanilla extract
¾ tsp salt
2½ cups all-purpose flour
1 cup semi-sweet chocolate chips
8oz/227g chocolate covered toffee pieces (ex. Heath bar, Skor bar, Daim bar)

– Preheat oven to 325ºF/160ºC.
– Line bottom of 17″ x 11″ jelly roll pan with baking parchment. Set aside.
– Cream butter and sugars together.
– Mix in vanilla and salt.
– Stir in flour.
– Stir in chocolate chips and toffee pieces (dough will be quite crumbly).
– Even pour crumbs into jelly roll pan, then press crumbs firmly together into the pan.
– Bake for 30min (brittle should be golden brown and firm to touch).
– Cool in pan on wire rack.
– Break into pieces.