I loved your video and you're teaching! Thanks for explaining things along the way in terms of the chemistry and technique. Just a little constructive help, can you change the font on your recipes between takes? Also can you slow it down a little? The loopy writing is hard to see on the backdrop. I'm subscribing! Thanks again for the great video
Hi Lisa!! Yes! I realized it as soon as I uploaded it 🤦🏻♀️ silly of me to have used cursive and white. I added the ingredients to the description just in case any parts are too illegible to read. I appreciate you so much thanks for the feedback. ❤️
@@vocabularyoffood That's okay! I pause the video and was able to write stuff down. I really like your videos and your teaching style. Keep up the good work!
for sure! Just make sure that it’s smooth and spreadable like a chocolate spread, cookie butter, nut butter, or other jam. I just don't recommend using preserves which contain fruit chunks or anything that is seeded raspberry jam.
Hi Pilot House! Yes, of course. I used 8x8 inch nonstick square cake pans. The ones used in this video are from Williams Sonoma. www.williams-sonoma.com/m/products/ws-goldtouchpro-square-cake-pan/
I’m definitely making this
Excellent description of how to make this. Can't wait to try it!
Wow this looks so good!!!
Can’t wait to try this recipe!
So addictive!
So beautiful!!!!! Great job!!!!
I loved your video and you're teaching! Thanks for explaining things along the way in terms of the chemistry and technique. Just a little constructive help, can you change the font on your recipes between takes? Also can you slow it down a little? The loopy writing is hard to see on the backdrop. I'm subscribing! Thanks again for the great video
Hi Lisa!! Yes! I realized it as soon as I uploaded it 🤦🏻♀️ silly of me to have used cursive and white. I added the ingredients to the description just in case any parts are too illegible to read. I appreciate you so much thanks for the feedback. ❤️
@@vocabularyoffood That's okay! I pause the video and was able to write stuff down. I really like your videos and your teaching style. Keep up the good work!
that looks fantastic! So moist awesome recipe!
TY! the almond paste adds a lot of moisture. the chocolate and jam combo really locks it in :)
This looks so good! Can you use anything else if I don’t like jam?
for sure! Just make sure that it’s smooth and spreadable like a chocolate spread, cookie butter, nut butter, or other jam.
I just don't recommend using preserves which contain fruit chunks or anything that is seeded raspberry jam.
I love rainbow cookies so much. Could this be made into a cookie?
yes! just cut the ingredients and baking time in half.
Can you tell me what size pans you used? I need to get them. Thanks!
Hi Pilot House! Yes, of course. I used 8x8 inch nonstick square cake pans. The ones used in this video are from Williams Sonoma. www.williams-sonoma.com/m/products/ws-goldtouchpro-square-cake-pan/
@@vocabularyoffood thank you!
@@Guywithoutahobby thank YOU for watching my video! :’)
She used 8 inch square pans. You can also buy diposible pans in the dollars store and yes you can reuse them too.
Instructions way to long, can not read the ingredients or instructions.
hows your channel doing?