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Hi Carly! Sorry to hear that was your experience. Parchment paper or silicon mats work wonders. I've been updating this recipe publicly for over 3 years (to take in people's home cook experiences) and privately for much longer, so the version on the blog is the most recent if folks need one to reference! Happy baking!

Hi! Actually my filming kitchen is usually too hot to handle for me, because I typically have the oven going! It's ideal to keep your home at around 70F which keeps your butter from melting really fast. But! Having worked in many many hot lines, I can tell you don't give up hope down in Florida! Keep everything chilled, even your mixing bowl and rolling pin. Work as quickly as you can (no cell phone checking during the process), chill frequently, use a cool surface (marble, granite, a chilled silicone mat), and use plenty of flour to stop sticking. You got this! Let me know how it turns out!

Hi! Yes, you can add food coloring, I might stick to gel food coloring just to keep from impacting the consistency too much. Go with a small amount at first, and tiny increases. Add it towards the end of whipping, when the meringue is stiff and shiny but before it's cooled.

I take donuts really seriously, so this is actually the shortened version! To each their own!

Hi, sorry to hear it didn't work out for you. If you'd like to try again, that could be for a few reasons. Your oven might be hotter than it's reading, or the cornbread was overbaked. Overmixing the batter is another culprit. If you're using the ingredients exactly as listed you should get moist cornbread Happy baking!

Haha! Thank you so much! ;) Enjoy!

You're so welcome, thank you!

Oh no! Don't despair! The measurements are linked in the video description. Happy baking!

Haha! Thank you so much, I'm so glad it was useful to you!

@@ChefLindseyFarr just the facts ma’am…just the facts 😉

Perfect timing! So happy you enjoyed. God bless you and yours!

That sounds awesome! I've definitely added my share of seasonings, if you liked nutmeg you might love my Pumpkin Spice Donuts! cheflindseyfarr.com/pumpkin-spice-cake-donuts/

I accept gifts of stand mixers whenever you're ready to send them! ;)

I tried to simplify it so you wouldn’t have to shift the oven time, but my absolute favorite method is to start at the higher temperature then reduce the temperature, which would be if you want a browner crust, preheat the oven to 425°F. Reduce the heat to 325°F after 30 minutes of baking and bake until bubbling. You may need to cover the edges with a simple pie crust shield of foil to prevent over-browning! If you’re going for simplicity, you could definitely bake at 350F regular the whole time, and it will be perfection (the crust might just not be as brown). Let me know how it goes and happy baking!!

Hi Brenda! Welcome! The baked version is here: cheflindseyfarr.com/baked-graham-cracker-crust/ Pie dish: A metal or glass dish will encourage even and quick browning of the crust. They conduct heat much more efficiently than ceramic. I tend to put my pie dishes on a baking sheet to help distribute heat and also to protect my oven if there is bubbling over from pie fillings! I get more into the nitty-gritty on temperatures and crusts in my blind baking pie crust post: cheflindseyfarr.com/how-to-blind-bake-pie-crust/

Enjoy!

Heck yeah, party people! 🎉

You are so welcome! They're tricky, but as you know, the results are angelic 😊

The recipe is linked in the description. Happy baking!

How many days it will remain

Thank you! 😊 I store them in a plastic zip-top bag in the refrigerator because I enjoy the extra crunchy texture, but you could also store them at room temperature for up to a month. Depending on the actual temperature of your room, the chocolate might get a little soft. Store in the refrigerator for 3 months.

Hi! That sounds absolutely delightful! I'm all in! When boiling the apricots, you could add a cinnamon stick and a split vanilla bean (with seeds scraped into the water). Remove the cinnamon stick and vanilla bean before pureeing the apricots. As for the walnut filling, check out my Hungarian Nut Roll Cookies: cheflindseyfarr.com/authentic-hungarian-walnut-rolls/ And for raspberry, this linzer recipe would be great inspo: cheflindseyfarr.com/traditional-raspberry-linzer-cookies/

You didn't miss anything! I've thought about why they historically have that name too! I think it comes out to: 1. Graham cracker crumbs 2. Butter (used to bind the graham cracker crumbs) 3. Shredded coconut 4. Semi-sweet chocolate chips 5. Butterscotch chips 6. Walnuts 7. Sweetened condensed milk

Yes! One of those Behind-the-Scenes steps :)

You got it, you can do it! Happy baking!!!

No need to apologize for being proud of your heritage! I love that. While this not the 3-ingredient recipe, the rice flour is not a brand new idea--I met folks in Scotland who used it while I was over there. You're right that Baker's Sugar is finer than granulated, and can be a great substitute for caster sugar. Working to make it accessible to everyone! <3

It's not a bad idea! 🤣🤣🤣

Hi there! I'm not sure where those measurements came from, that sounds stressful to me too! The recipe on the blog should clear this up: cheflindseyfarr.com/white-chocolate-macadamia-nut-cookies If you're trying to make 24 instead of 28 cookies, just portion them ever so slightly bigger. Happy baking!

Measurements can be found via the link in the description!

Hope you enjoy!

Um, ABSOLUTELY. (Yes, I'm a little excited.) Use this recipe as inspiration: cheflindseyfarr.com/no-bake-blueberry-cheesecake-bars/ But also, keep in mind you'll want a thicker sauce to swirl into the batter so it keeps the swirl look. Just cook it a little longer so that it's thicker but still pourable, closer to a jam consistency!

Thanks! Enjoy!

Hi Richard! Sounds delicious! Thanks for coming back and letting me know! I also love this one on my Angel Food Cake! (cheflindseyfarr.com/angel-food-cake-blueberry-sauce/)

Hi Steven! Measurements can be found via the link in the description. Happy baking!

Hi! If you skip the powdered milk, it will impact how soft and tender the bread is and the flavor will also be less rich. But, on the bright side, you'd still have bread!

Glad it was helpful!

You can do it!

Thanks for taking the time to comment, so happy it could help!

I love to hear it! My lemon meringue cheesecake is also killer, if you're in the mood for a twist! cheflindseyfarr.com/lemon-meringue-cheesecake/

Haha! Thank you so much!

Place your fried donuts on a cooling rack over a baking sheet or towels to catch the extra oil. This will keep the bottoms crispy!

Measurements can be found via the link in the description. Happy baking!

Everyone has different means of access to fresh ingredients. Happy to make authentic recipes that are accessible to everyone! Happy cooking!

Hi! Thanks so much! It'll take some trial and error to get the perfect amount for the ideal consistency, but you could use this blueberry sauce as a component in a chocolate filling for something like my Chocolate Truffles (cheflindseyfarr.com/chocolate-bourbon-truffles/). If using that recipe, you would still need the chocolate and cream for incorporation and for it to harden properly in the fridge. Store rolled truffles in the refrigerator in an airtight container or ziptop baggie for up to 4 weeks. Chocolate truffles will keep for one month refrigerated or 10 days at room temperature. You can freeze truffles; however, I find that it changes the texture and flavor of the chocolate. Report back, and happy chocolate-ing!

Um, TASTY! Thank you for commenting :)

Aww I love that "life is real time." It sure is! I try to keep it as real as I can while trying to hold people's attention. Thank you for your comment! It made my day. If I could sum up tempering chocolate with the ice bath method it would be: "on the heat, off the heat, on, off, on, off. On the ice water, off the ice water, on, off, on, off. Repeat until you nail it (or go crazy!)" ;-)

I can't tell you how happy your comment made me, thanks so much for taking the time to let me know you're into the style, and enjoy these truffles!

I couldn't agree more! Happy baking!

Hehe, thank you!

Thanks!

@@ChefLindseyFarr I think your talking is very insightful and pleasant, thanks for the recipe :)

@@euniz3_ Thank you so much, I hope you enjoy! <3

This can be made up to 2 weeks in advance if you cool it quickly (to 40F in under 2 hours). Store sealed in the refrigerator!