This is a fantastic demo of how to cream butter and sugar together. You need to learn it by heart if you wish to make great cookies and cakes. This is the base for many things that you make.

There are very useful tips as well like how to use hand mixer while creaming butter and sugar together. By creaming, you are incorporating air into the butter. If you do it nicely, you get fluffier and lightened cookie or cake.

Narration is good and to the point. No half hearted or misleading instructions are given. You can learn it quickly just by watching it!

Ok, so this is a demo of how to cream butter and sugar together, which is a very important method for both cookie making and a… making certain cakes.

a.. so, the first thing you want to do is make sure that you have butter. A… You can also use shortening a… but butter is what you want to use in most recipes. That is a… not quite cold, not out of a refrigerator so it’s going to be a little bit softened a… but not so soft that’s mushy or a… starting to melt.

See here, like I can break it apart. And then might as well add sugar right on way. Well, it will go like this. Soften that butter just a little bit. And if your butter is really hard, you can actually cut it into pieces, put it into your mixer and then a… let it soften up by having the mixer on for a little while.

Now a… I’m adding a combination of brown sugar and granulized sugar for this recipe. A… but this is method applies to a… recipes that use just a… granulated sugar a.. and not the brown sugar.

a.. so I’m using a stand mixer. You can use a hand mixer. It might take you little bit longer and with the hand mixer, you could bring it up alt the way to full speed and the stand mixer, I’m probably just going to bring it up to about eight. A… a… let the top one being ten.

In the beginning, I want to go little slowly otherwise the sugar’s just going to spray all over the place. And what you’re basically doing is incorporating air into the butter. The… the granules of the sugar help to do that and if you could cream it properly and get that butter in nice and a… fluffy and lightened, you’re going to have a… a cookie or a cake with more volume.

It helps the… the a… cookie or a cake rise a little bit and it usually takes a… about three minutes depending on how much material you are working with and a.. how cold butter is. Now it’s starting to separate out, fluff up a little bit. Something that you really want to make sure you do whenever you are working on with… with the spin method and you’ve got a stand mixer is to scrape down the sides and make sure that everything is getting evenly distributed.

And I’m actually bringing it all the way up to ten. Hey, you can see it’s starting to look — up a little bit. This recipe again has a lot of sugar in it so it’s not going to get as fluffy as it would in other recipes. A… the only thing is you want to make sure you don’t go too long because then the butter can actually start to melt, lot of friction of the a… spinning mixer and a… the way it can a… start to reach out of the butter and then you get the separation that a… really is no good because the air can’t be trapped inside the butter anymore.

What happens when you’re getting close is that the color actually gets a little bit lighter. A.. You can see that… that this is pretty brown because of the brown sugar but it’s starting to turn a little bit of a creamier color. Need to stop again and — straight down the spikes.

Usually the next step in this creaming method is adding an egg or more and that’ll make it fluffier even more. That is about it. Giving little bit more. You can see that lot of air incorporated into it and that is going to help it absorb the other ingredients that come in the next steps.

So that’s how you cream butter and sugar together.

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In true sense, this is not a traditional cooking video by any standards. On the other hand, this is an entertainment package named as a cooking video. Tim Tracker tries to make chocolate chips muffins and you know what he is up to?

He gets a packet that has all ingredients like enriched flower bleached sugar, semi sweet chocolate chips, butter and milk fat. What he actually does is put the contents of that packet in a bowl, adds two eggs, purest of mountain spring water and vegetable oil, mixes it with the help of hand mixer and puts it in the oven.

And action. Welcome to another edition of cooking with the Tim Tracker.

We’re going to make chocolate chips muffins today. First think you need to do is to get together all of your ingredients. You’re going to need enriched flower bleached sugar, semi sweet chocolate chips, butter, milk fat, soil licked in. You may need a lot of stuff and all comes in this box. So first thing is that we do. So we have to set our oven to 425. We did it.

The next thing you have to do is open up your package of enriched wheat flower all that stuff. Dump it in a safe non-stick bowl. It probably doesn’t have to be non stick. We also need all these wonderful all natural ingredients.

The best organic eggs. For the purest of mountain spring water. The vegetablest of all natural organic vegetable oil, made from the wonders of mother nature. And then we take our all natural solar powered mixer. Stick it in our all natural mix of ingredients and get it ready to start mixing. Wanted to be the wonderful custody caller making through with the all —– except for those lumpy lumpy wonderful Choco chips.
Sometimes I like to sing a song while I do this. ——— we like mixing every single day. That wasn’t a very long song.

And now you’re ninety nine percent the way to wonderful wonderful holiday muffins. Also don’t forget, you can use your wonderful mixing beaters as a marvelous snack.

Yak, yak…

Spray a generous helping of grease to maintain the healthy aspect of our meal. At this point, you’re probably wondering ‘what’s next?’ well, I’ll tell you. We need to fill our muffin tins up to two thirds with the butter. Hoo.. our oven is now ready. They’re still recording. Ya..
Make sure you scrape up every last morsel of goodness into your pan. Hum… now we just need to bake for sixteen to twenty minutes. Ah… so hot. Burning me…

Lets begin our creation. Hoooo… oh… I got too hot. Now through the magic of show business, I give you chocolate chip muffins.

They’re so marvelous!

And you could make those too as a wonderful holiday treat for your family. So apparently using that cooking spray may not have been a good idea because the bottoms burnt, just a little bit. But learn from my mistakes. Have fun with the experience. Holiday magic. Hum… it’s the tastiest treat.

Here’s my new hair brain theory. If you name is Tim and you own an oven, say the oven will cook things faster then because look at that. They got little bit burnt and they should know. We cooked them for two minutes less than the box said to, I mean, then the recipe said to. There’s nothing like cooking holiday recipes, cookies, muffins whatever you want to cook to warm up your house on a nice cold day. That’s right, its cold here finally woo… suppose to get down into the thirties like this weekend which is going to be awesome.

That’s enough of that non sense. I’ll see you guys tomorrow burp.. and now its time to pay the price.

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Hi, this is a very interesting food recipe of Chocolate Mouse Tart. Actually, the recipe is divided in 2 part, out of which i am publishing the first. However, i will publish the second part later. Dont miss that. As you know across the world, chocolate is one most eaten type of dessert, there are huge number of recipes of chocolate, each of which is delicious and loved by everyone. This is of course one those thousands of recipes. Enjoy your day with chocolate.

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Hey there, welcome to the show. Today we are going to learn how to prepare a Pound Cake. It is a very simple, crunchy, yummy and sweet dist that just takes an hour or so to get ready, probably less than an hour too, if you have mixed up the ingredients properly. However, this is the only condition, just add the ingredient as said in the recipe don’t put extra just because you thought so. As this is going to be a sweet cake recipe, adding extra, when not needed might disturb the taste. For your help i have this video, so lets watch and prepare a pound cake.

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Hi friends, welcome to my delicious cooking video. Today we are going to learn, Strawberry Shortcake Recipes. This is very simple, easy and tasty. You will even have fun while preparing this. Moreover, you can also prepare this recipe for a party, then let it be any. Enjoy the video and the Strawberry Shortcake.

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Hey there, welcome to the show. Today we are going to learn how to prepare a Pound Cake. It is a very simple, crunchy, yummy and sweet dist that just takes an hour or so to get ready, probably less than an hour too, if you have mixed up the ingredients properly. However, this is the only condition, just add the ingredient as said in the recipe don’t put extra just because you thought so. As this is going to be a sweet cake recipe, adding extra, when not needed might disturb the taste. For your help i have this video, so lets watch and prepare a pound cake.

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hey there, get ready for another delicious dessert, it is Vegan Coffee Cake Crumble. Its very simple and easy to prepare recipe that includes flour, brown sugar, with melted margarine. You also add crunchy stuff, just to make the dish a little crunchy. We are also going to use butter milk made out of Soya milk. This is the part that makes this Vegan Coffee Cake Crumble more delicious. So lets start to cook our dessert. Here is the video for your assistance.

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Hello everyone, here is another sweet German recipe for your weekend. This is a cream recipe with eggs. This is a casserole recipe, sweet and delicious, with vanilla extract. The ingredients that need to add are easily available.

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Hello all sweet people, I hope you all are enjoying the new year.Today we are going to learn another sweet, delicious, apple dessert recipe. It is lattice top pie crust. Tasty, sweet, recipe of Apple that surely will be a special recipe for your dinner. It just takes some minutes to get prepare. It is also very good recipe at lunch as well. Or you can serve it in a party also. You have lot of option to use this delicious dish as you wish. Here is the video of the entire recipe.

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Merry Christmas to everyone, I hope you are all enjoying the eve, and that is why today we area going to learn, Pumpkin Cheesecake Recipe. This delicious recipe will definitely going to make your day tasteful and sweet. Lets check the video,

Hi! I’m Judy Parks from chocolatebakery.com. Today we’re going to learn how to make a pumpkin cheese cake, which is a great holiday dessert. Great for Thanksgiving, great for Christmas and other holidays. Umm… and I will show you how to make it in a regular cake pan rather than having to go out and buy any special equipment for a cheese cake. We will start with a graham cracker crust. Which is ground graham crackers and a little bit of sugar and some melted butter. It is put into the bottom of the pan with a piece of parchment paper. Aa… if you don’t like graham crackers, you can use gingersnaps or vanilla wafers or any other kind of cookie that you like. We’re going to pat the crust down and then, actually press it down as hard as you can with, I’m using a measure cup here. Just get it pressed and hard like so. and then it will go into the oven for 350 degrees for about 8 minutes. When it comes out of the oven it will be nice and firm. And it will allow you to cut your cake nicely, and serve nice pieces that don’t crumble on you.

We will start with two pounds of cream cheese. My personal preference is Philadelphia cream cheese. It makes a great cheese cake. We’re going to start with room temperature cream cheese. That will help prevent lumps in your cheese cake batter. When we mix this, we’re going to use a low speed. Blend the cream cheese, soften it a little bit and then we will add sugar. We have a half a cup of white granulated sugar and a cup of brown sugar. When you measure your brown sugar, the instructions always say in a recipe to pack your brown sugar. When you pack the sugar, when you take it out of the measure cup, it should hold its shape. That tells you that you have the right amount of sugar in your cup. We’ll add brown to this. It will give more of a, that holiday flavor that you get with brown sugar. We’ll blend the sugars with the cream cheese. Stop the mixer once or twice and scrape. It’s real important to scrape your cream cheese. That will prevent lumps in your batter. So at this point we’ll stop. We’ll scrape real well. Get the cheese cream cheese off of the paddle; scrape up from the bottom of the bowl. And then we will continue mixing. And when it looks like your cream cheese has softened a bit, and the sugar has blended in then we’ll begin adding our other ingredients. We will add some spice. What I’m using in this cheese cake is ginger, nutmeg and cinnamon. And you can adjust the spices to your own taste. You like more cinnamon feel free to add more cinnamon. And then we will add a little bit of vanilla a teaspoon and a half of vanilla um.. a substitute for vanilla that is good would be maple extract or maple syrup give you nice flavor. And we’ll stop this again give it a real good scrape. And then we will begin adding our eggs. When you’re mixing your cheese cake it is important that you keep your mixer on low to a low medium speed so that you don’t whip a lot of air into your batter. If you whip too much air into your batter, when your batter goes into the oven that air expands. It causes your cheese cake to rise up. There is not a lot of structure to hold the cheese cake up high. It will fall back down and crack. Its one of the main reasons of cracking in cheese cakes. Now we’re going to add 5 eggs. And When you crack your eggs break them up with a fork or a whisk. So that when you add these eggs, you’re adding them in stages about one at a time. You break up the eggs with a fork it will prevent too many eggs falling in at once.

As you add the egg you want to watch your cheese cake batter in here, and make sure that the cream cheese has absorbed each egg before you add another egg. If you add too much egg at once. And you don’t allow the cheese cake the chance to absorb that egg that will contribute to lumpy batter. Once we get all the eggs in, then we will stop give it another real good scrape. We will add a little bit of flour. The flour’s merely a binder. It will help absorb any moisture that you might find in the pumpkin. That could cause your, that also could cause your cheese cake to crack, if you have too much moisture in your cheese cake batter. We’re going to stop, give this another scrape. We’ll add the last of the egg. Then we’ll add two table spoons of flour. And then very slowly we will blend in 1/3 of a cup of cream. And here again you don’t want to add the cream too quickly. You want the cream cheese to absorb the cream and help prevent lumping. Now we will add a 15 oz can of pumpkin. I use Libby pumpkin. It um.. It’s a nice consistent product. We’re going to add the pumpkin about a quarter cup at a time. There again give that mixture a chance to blend thoroughly. And then once the pumpkin is completely blended, it will only take about 30 seconds your mixture is done. Then we will pour this into our pre baked crust. And we will bake it in the oven. We’re going to bake it at 350 degrees. And we will be baking in a water bath. The water bath will help keep the temperature even surrounding your cheese cake. The temperature will um.. be even enough that also will prevent cracking. And what you’ll find if you have too hot of an oven temperature is that, cheese cakes will tend to crack with hot dry heat. So to create a water bath you want a pan that is just a little bit larger than your cheese cake pan. Something like another cake pan like this would work, or even a cookie sheet that has some sides to it like this. We need water about um.. one inch up the side of the pan. So we’re going to use a larger cake pan. We’ll pour water in, about half way up our cheese cake. Put it in the oven 350 degrees for approximately an hour. When your cake is done we will have what is called, what we call a firm jiggle. When you test the top touch the top with your fingers and you should have just a firm jiggle not a soft jiggle. That will tell you that your cheese cake is done. After your cake is baked you need to cool it at room temperature and then refrigerate over night before you unmould it. To easily unmould it we’re going to warm the bottom over a stove top or a burner.

Warm this until it’s just barely hot to the touch. And then with a dull knife, run your knife around the sides of the cheese cake to loosen the sides. We’re going to invert onto a plate or I have a plastic wrapped piece of card board. And then we will invert onto our serving plate like so. For our final step with the pumpkin cheese cake we’re going to garnish it with whipped cream. And we’re bagging our whipped cream out of a pastry bag just with a star tip around the border. And final touch, shake a little bit of cinnamon on the top and there you have it. Great for Thanksgiving, or any other family gathering. Pumpkin cheesecake for those cheese cake lovers and your pumpkin pie lovers.

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