View this post on Instagram A post shared by TMB. (@_christianpaul) I just so happen to feel like experimenting with my brownie recipe and decided to turn them into red velvet brownies. First, I took out some of the cocoa powder from the recipe and subbed in for more flour. This was the perfect start because I didn't want the recipe to have too much chocolate flavor. Then I substituted the dark chocolate for white chocolate to give it a more blonde and velvety taste. All that was left for me to do was add the red food coloring and that is how I came up with these beauties. I topped them off with some white chocolate ganache that I...
The Holy Grail when it comes to greasing your cake pans.Ā No need to use cooking or baking sprays or butter and flouring your cake pans. Cake goop is universal and can be used for most, if not all baked goods. This recipe is very simple, and easy to make and only requires 3 ingredients that you might already have in the kitchen. I recommend using cake goop when greasing cake pans specifically Bundt, Tube Pans Or any cake pan with intricate designs and or indents. What You'll Need: Vegetable Shortening All-Purpose Flour VegetableĀ Oil Equipment: Stand mixer or Hand Mixer Tips: When you store your cake goop, the next time you brush your cake pans with it make sure to stir...
View this post on Instagram A post shared by TMB. (@_christianpaul) These scones have been a staple in my family for years. From the start it has been a trial-and-error process, but I have learned how to perfect them in a way that satisfies everyone's tastebuds. There are also so many ways you can variate them using other add-ins like blueberries, raisins, chocolate chips, and nuts like pecans, almonds or walnuts. Enjoy this recipe with a cup of tea or eat them as is. Equipment: Cookie Sheet Tips: If you have a hot oven, you should double pan your sheet pans, so you don't end up over-baking the scones. Use a fork to rub the butter into the scones if...
Ā This cake was based off of my butter-sponge pound cake recipe. Honestly, this cake was a happy accident. I made the mistake of buying instant pudding powder instead of Jell-O powder and if you know, Jell-O powder absorbs liquid and stays liquid, while instant pudding powder when mixed with liquid INSTANTLY turns into pudding!! I was wrapping my brain trying to figure out how to save this recipe because I added the instant pudding powder to the already whipped egg whites which soon deflated into pudding. So, what I did was I continued on with the recipe changing the method from whisking method to creaming method. The batter was silky and smooth which boosted my confidence when it came time...
