It never ceases to amaze me how well you put ingredients together how clearly your instructions are and how wonderful everything tastes please don’t stop. I love watching you thank you God bless.
The dishes you’ve shared are not only incredibly delicious but also budget-friendly to prepare! I really appreciate how you provide wonderful ideas for tasty meals that are still economical. Thank you so much for working hard to create such appealing and easy-to-follow recipes. Your channel is fantastic, and I’m excited to try out more of your recipes. Wishing you a wonderful day and continued success with your creative endeavors!
I wait not so patiently for your weekly video. Keep them coming, they well worth waiting for. I plan to make several of these. BTW, my fellow Americans, use the metric measurements, they are easier and more accurate.
A great option for this (sweetened ?) condensed can, ... is putting it into an air fryer. You are going to make caramelized condensed canned milk. (Conventional method) Put intact sealed can into a pot/pan with a water bath on the stove. Bring to sub-boil, and boil the can for 45-60 minutes. The water bath and pressurized can converts the milk sugars and milk proteins into the most-insane flavors and tastes of sugar caramels and protein nuts and toastiness ... up to deep flavors of chocolates and coffee - much like dark imperial and chocolate stout beers. (Air fryer water bath wet method) One considers whether it is possible to do the same water bath inside an air fryer, with a small container and water. One would warm up the water bath inside the air fryer to sub-boil. (Air fryer dry method) If there is no water bath option, then consider putting the intact can into the air fryer, sitting on a raised grill for total air convection around the can. Turn the can upside down (for total baking) at the time's halfway mark. One can then have the greatest, smoothest, nutty, toasty, caramel milk - not even confectioners or chocolatiers can approach this magnificence. Even chocolate truffles barely come a close second. This is especially useful, in changing out plain milk in a milk chocolate drink with this caramelized condensed milk. Put this into your hot chocolate - and you will never go back to chocolate milk "tea." This thick, flavorful condensed product is so hot, so thick, so many calories instantly burning in your metabolism. Make this in the big coffee maker pot for a group setting. Do this in a screaming cold blizzard of the North American Dakotas, Canada, Scandinavia, Russia, ... Antarctica (-40+ F) ! One cup of this is like having a large caffeine expresso coffee. You will be sweating and burning so many calories of energy, you can go outside in the cold and stormy weather .. as a singular "climate change heater generator" up against Mother Nature i This is totally delicious.
If you add to the dulce de leche bar if you add a drop of orange or even a drop of rose water you'll get a very nice tasting bar besides sweet add milk and milky concoction.
Yummy, looks easy enough for me to try! Thank you. Please start preparing us for Christmas Bark and other Christmas treats! xx (You look handsome in your pygamas!
Interesting group of simple sweetie recipes. I prefer ones that are more of a challenge, but do understand that not everybody is super-confident in the kitchen.
This is what I do with condensed milk: I don't open the can, I cook the whole can for about 2 1/2 hours, less if you have a pressure cooker, turn the can a couple of times while cooking. Do not open the can until it's completely cool. Voilá, you have the most delicious "dulce de leche" to eat with bread, pancakes, fruits or cake filling. You'll love it as much as I love this channel!
I can’t help but wonder if you do your old videos and editing or do you hire a professional? I love the yogurt making video. I wonder if you have all the benefits of the yogurt organic that you can buy at the supermarket. Does it have active yeast? Does anyone know?
No yeast. Just a lactic bacteria starter/culture. In the form of yoghurt or sour cream that's already been made. Simply get your milk to blood temperature and with a clean spoon stir in a go spoon or four. Then wrap in a blanket or something for a day or otherwise keep it warm but not hot. It is just as good nutritionally yes. Taste as well usually. You might struggle a bit to get the texture you like. I noticed for instance you simply cannot get the same consistency using some of the multi culture yogurts like Jalna just by using Jalna. They use many different bacterias supposedly for health benefit. But they very much also must produce the amazing consistency and mouthfeel of this great commercial production, because there's nothing in the natural but the cultures, milk, and cream. Perhaps the heat the milk or cream or something quite hot, then let it cool down enough so they can add the cultures, undoubtedly in any case the temperature while it sets is carefully controlled. But I think the real secret is that the different bugs grow at different rates at any given temperature. And different bugs produce different textures. So I think by long experimentation they've worked out precisely how much of each to add at the start to produce the target ratio of each are at the end to produce the desired texture. But because one is going to grow faster, it doesn't work to just reuse the finished culture as a starter. No, because it will be almost all the fastest growing, and in fact that one makes a rather slimy and snotty texture with a strange taste also. The four pure cultures must instead be used, in amounts that ensure when they are done the texture and taste is balanced. As most people at home don't have the petri dishes, inoculation loops, sterilisers and all that nor the skill to use them to separate different sorts of bacteria, we must content ourselves with using yoghurt with a single listed culture. The texture and taste won't quite be so magical, but it still can be quite good. But we can often go quite a while before we need to buy another commercial yoghurt. But usually we do need to eventually, because cultures often change over time to the point they stop setting the milk or taste bad or even just kind of die off. This can of course happen because of contamination but also it happens to the purest cultures under laboratory conditions, and they call it senescence. I have found though with skim milk, it just won't set, ever, unless I make it from powder and make it double strength 😰
I know I've made jokey comments about this man, not meaning to be mean, but I really love watching him. He relaxes me somehow. He makes everything look so simple. ❤
You are right! It is a thick rich delicious cultured soured cream we enjoy in Europe less tangy then yogurt... A-M-A-Z-I-N-G layered with fresh berries and apple cinnamon and nut compote or jam or lemon curd. We crumble Biscoff or Amaretto cookies as a topping. ENJOY ❗ 😊
The 3-ingredients cookies are my favorite since they are without eggs. I will add some spices for Christmas cookies. I have to eat vegan since my body is allergic to bovine proteins. So thank you for sharing your kitchen hacks. I am using some of them.
Would that yogurt mix recipe have all the benefits of an active yeast? Do you know what I would love to say you think out of the box? Low carb treats and desserts. As soon as I saw you open those cans of syrupy sugar, I had to move on to another recipe. It’s just something to think about. Love your videos.❤
An easy way to make caramel is to simmer water in a pot and put a can of sweetened condensed milk in it. After 3 or 4 hours you'll have a can of caramel :)
It never ceases to amaze me how well you put ingredients together how clearly your instructions are and how wonderful everything tastes please don’t stop. I love watching you thank you God bless.
Replacing marshmallows with strawberries in the first recipe :)
What a brilliantly simple trick with the glass n strainer with Cocoa powder … ✊
👍🏴
Thanks for your feedback! ✊
Very good treats that don't cost much to prepare! thanks very much! Respect! From South Africa!
Glad you enjoyed the treats
Those are really some great looking treats. Love this channel. Thank you for all the work you do to bring us your great ideas. Have a great day.
Thanks for the kind words!😊
The dishes you’ve shared are not only incredibly delicious but also budget-friendly to prepare! I really appreciate how you provide wonderful ideas for tasty meals that are still economical. Thank you so much for working hard to create such appealing and easy-to-follow recipes. Your channel is fantastic, and I’m excited to try out more of your recipes. Wishing you a wonderful day and continued success with your creative endeavors!
Thank you so much for your kind words!
I almost needed to get a bib! So much drool! I'm going to try some of these. Thank you. 😁👍🏼
Enjoy and happy cooking! 😁👍🏼
Good morning! So many goodies in this video, I don't know which one to try first. They all look so good...and easy! Thank you!
Desserts that are not filled with processed foods, and the cost is very reasonable! Can't wait to try them!
That sounds delicious!
Umm there were several things that were processed ingredients what do you mean?
There isn't a ingredient used here that isn't processed, unless you count the water that is occasionally used 🙄
Really loving these 3 ingredient recipes. The butter cookie one looks delicious & plan to try it. Thanks!
Have fun baking them!
Wow these look great! Especially the Nutella brownies and the coffee drink 😋 I will definitely be trying those. Thanks for sharing this with us! 😊
You’re welcome!😊
Thanks again for nice, easy recipes🌟 They look delicious😋
God bless u🙏
😋
Subscribed because this is the first time I've seen an 'x amount of ingredients' vid that actually only used x amount of ingredients!
Welcome to the club! 🎉😄
Your recipes and presentation are really terrific, thank you!😊
I wait not so patiently for your weekly video. Keep them coming, they well worth waiting for. I plan to make several of these. BTW, my fellow Americans, use the metric measurements, they are easier and more accurate.
I'm so glad you're enjoying the videos!
"Marshmallow cocoa balls ... they are not too sweet" LOL. I'll give you the delicious part, they probably are.
If you don't want to use biscoff spread you can choose peanut butter but that will give you more peanut butter kind of cookies.
That’s right!
@@WebspoonWorld use a chocolate bar instead of white chocolate and you'll have something that tastes like Reese's peanut butter cup...
A great option for this (sweetened ?) condensed can, ... is putting it into an air fryer. You are going to make caramelized condensed canned milk.
(Conventional method) Put intact sealed can into a pot/pan with a water bath on the stove. Bring to sub-boil, and boil the can for 45-60 minutes. The water bath and pressurized can converts the milk sugars and milk proteins into the most-insane flavors and tastes of sugar caramels and protein nuts and toastiness ... up to deep flavors of chocolates and coffee - much like dark imperial and chocolate stout beers.
(Air fryer water bath wet method) One considers whether it is possible to do the same water bath inside an air fryer, with a small container and water. One would warm up the water bath inside the air fryer to sub-boil.
(Air fryer dry method) If there is no water bath option, then consider putting the intact can into the air fryer, sitting on a raised grill for total air convection around the can. Turn the can upside down (for total baking) at the time's halfway mark.
One can then have the greatest, smoothest, nutty, toasty, caramel milk - not even confectioners or chocolatiers can approach this magnificence. Even chocolate truffles barely come a close second.
This is especially useful, in changing out plain milk in a milk chocolate drink with this caramelized condensed milk. Put this into your hot chocolate - and you will never go back to chocolate milk "tea." This thick, flavorful condensed product is so hot, so thick, so many calories instantly burning in your metabolism. Make this in the big coffee maker pot for a group setting. Do this in a screaming cold blizzard of the North American Dakotas, Canada, Scandinavia, Russia, ... Antarctica (-40+ F) !
One cup of this is like having a large caffeine expresso coffee. You will be sweating and burning so many calories of energy, you can go outside in the cold and stormy weather .. as a singular "climate change heater generator" up against Mother Nature i This is totally delicious.
If you add to the dulce de leche bar if you add a drop of orange or even a drop of rose water you'll get a very nice tasting bar besides sweet add milk and milky concoction.
That sounds delicious!
@@WebspoonWorld try it tell me what you think...
One of your best Alex. I love sweets! Thank you!
Thank you!
Love watching you, Alex!
Thank you so much! 😊
Me too, he always puts a smile on my face. 😊
Great ideas really . The cake with Nutella really remarkable. Thank you so much-
You are really incredible and I hope you realise how much your vlogs help us, especially in the challenging times ahead. 🙏 🙏 🙏❤❤❤
Yummy treats thank you for sharing them with us 😊
Enjoy making them! 😊🍪
You are a genius, my friend!
Everything looks so easy to make and it looks delicious thanks for the wonderful recipes❤😊❤
Enjoy cooking! ❤😊
thanks for the cool video production with tasty, easy recipes.
You’re welcome!
I'm definitely gonna try that dulce candy! Thanks
Enjoy! 🍬
Wonderful ideas. Thank you
Happy cooking!
Good evening Alex. These limited ingredient recipes are great. Thank you for them.
Good evening!
Always innovative
This channel is so smooth and professional. Love it-I wish I could keep my forays into the kitchen this neat and tidy!
Thanks for the kind words!
Love them all 😊❤️
❤️
Yummy, looks easy enough for me to try! Thank you. Please start preparing us for Christmas Bark and other Christmas treats! xx (You look handsome in your pygamas!
I'm glad you found the recipe easy to try!
Just super love you dear thank you so much. From Philippines!
Sending love back to you in the Philippines! 🇵🇭❤️
Love your recipes!!!!!!!!💓💓💓💓💓💓💓💓💓💓💓💓💓💓
💓
Yummy three ingredients especially I love coffee ice cream.
Enjoy making and indulging in it!
I love your posts! Can’t wait to try some of your recipes! Thank you
Great simple recipes!! Thank you!
Enjoy cooking!
Masterful videos all!! Thank you.
Yum Yum. I can’t wait to make those sweet goodies.
Interesting group of simple sweetie recipes. I prefer ones that are more of a challenge, but do understand that not everybody is super-confident in the kitchen.
Practice makes perfect, mistakes teach you too!
Some great ideas! But I’m looking forward to making them clean/ organic with many substitutions so that it fuels my body as nature intended.
That sounds like a great approach!
Can’t wait to try these recipes! ❤ your channel!
Thank you so much!
OMW
My favorites + new ideas! Nutella Nutella Nutella 😋
Thanks again Alex ❤
Thanks for the love, and happy indulging! ❤🍫
I adore you using Ukrainian products 😊
😊
I don't know who invented sweetened condensed milk but it is the yummiest!
Your videos becomes more professional with great transition and new video edit ..❤
Thank you!❤
Thank you so much! ❤❤❤
❤
Thank you so much. 🙏👏🥰👏❤️😘❤️👏🙏😘❤️👏🙏🙏🙏🙏🙏🙏🙏🙏
I’m going to make white chocolate and biscoff cornflake cake. Yummy. Thanks for the inspiration xx
This is what I do with condensed milk: I don't open the can, I cook the whole can for about 2 1/2 hours, less if you have a pressure cooker, turn the can a couple of times while cooking. Do not open the can until it's completely cool. Voilá, you have the most delicious "dulce de leche" to eat with bread, pancakes, fruits or cake filling. You'll love it as much as I love this channel!
That’s a fantastic tip!😋🍯
I forgot to say! The can must be totally emerged in water and add more water if it evaporates.
So many yumm recipes to try .. thank you ❤️🙏
Enjoy cooking and tasting! ❤️
I love these desserts!
That’s great to hear! 😊
I love ❤ his voice.
Hail from Washington, DC.
🤘😎🤘
Thank you! 🤘😎🤘
Yum…
Please make more videos like this recipes less then 5 ingredients
Stay tuned for more simple and delicious ideas! 😊
Definitely try 🙂🇮🇪👍
❤
Awesome video as always, thank you! Love from Canada 🇨🇦
Thank you so much!
I want all
Yummy!!!!😋😋 the first one reminds me of a poor man's truffle!!! Delish!!!!👍😁🇺🇸
That does sound delicious!
Thanks for the nice video 😊😅
😅
Thanks a lot 🙏 💓 ❤❤❤❤😊
That 1st recipe would make a great chocolate frosting for a cake! I’m going to try that! Gee’s you make a mess 😆
Yummy
Enjoy the deliciousness!
❤
I can’t help but wonder if you do your old videos and editing or do you hire a professional? I love the yogurt making video. I wonder if you have all the benefits of the yogurt organic that you can buy at the supermarket. Does it have active yeast? Does anyone know?
No yeast. Just a lactic bacteria starter/culture. In the form of yoghurt or sour cream that's already been made.
Simply get your milk to blood temperature and with a clean spoon stir in a go spoon or four. Then wrap in a blanket or something for a day or otherwise keep it warm but not hot.
It is just as good nutritionally yes. Taste as well usually. You might struggle a bit to get the texture you like.
I noticed for instance you simply cannot get the same consistency using some of the multi culture yogurts like Jalna just by using Jalna.
They use many different bacterias supposedly for health benefit. But they very much also must produce the amazing consistency and mouthfeel of this great commercial production, because there's nothing in the natural but the cultures, milk, and cream.
Perhaps the heat the milk or cream or something quite hot, then let it cool down enough so they can add the cultures, undoubtedly in any case the temperature while it sets is carefully controlled.
But I think the real secret is that the different bugs grow at different rates at any given temperature. And different bugs produce different textures. So I think by long experimentation they've worked out precisely how much of each to add at the start to produce the target ratio of each are at the end to produce the desired texture.
But because one is going to grow faster, it doesn't work to just reuse the finished culture as a starter.
No, because it will be almost all the fastest growing, and in fact that one makes a rather slimy and snotty texture with a strange taste also.
The four pure cultures must instead be used, in amounts that ensure when they are done the texture and taste is balanced.
As most people at home don't have the petri dishes, inoculation loops, sterilisers and all that nor the skill to use them to separate different sorts of bacteria, we must content ourselves with using yoghurt with a single listed culture.
The texture and taste won't quite be so magical, but it still can be quite good.
But we can often go quite a while before we need to buy another commercial yoghurt.
But usually we do need to eventually, because cultures often change over time to the point they stop setting the milk or taste bad or even just kind of die off.
This can of course happen because of contamination but also it happens to the purest cultures under laboratory conditions, and they call it senescence.
I have found though with skim milk, it just won't set, ever, unless I make it from powder and make it double strength 😰
He is genius
How about diabetic desserts
Outstanding ❤
you are amazing
Thanks!
Greetings from Los Angeles, California!
Is it smooth peanut butter. Then the rice bits?😊
Enjoy! 😊
I use natural yogurt in replacement of sour cream, it tastes the same, it’s cheaper and it’s healthier - so would this work using yogurt?
Thank you for the Tips and Tricks. The negative side is, you don't write the names of the ingredients. Kindly do please.
Thanks for letting me know!
Thanks ❤️
❤️
I know I've made jokey comments about this man, not meaning to be mean, but I really love watching him. He relaxes me somehow. He makes everything look so simple. ❤
Sometimes, a calming presence in the kitchen is just what we need. ❤️😊
@@WebspoonWorld 😘
You don’t get yogurt from sour cream starter.
You are right! It is a thick rich delicious cultured soured cream we enjoy in Europe less tangy then yogurt... A-M-A-Z-I-N-G layered with fresh berries and apple cinnamon and nut compote or jam or lemon curd. We crumble Biscoff or Amaretto cookies as a topping. ENJOY ❗ 😊
The 3-ingredients cookies are my favorite since they are without eggs. I will add some spices for Christmas cookies. I have to eat vegan since my body is allergic to bovine proteins. So thank you for sharing your kitchen hacks. I am using some of them.
Did the ticks get ya? 🤔
Nice manicure! 👍 A lot of people neglect their nails, even when displaying them in videos that could be seen by millions! 😊
Keeping things polished, both in cooking and presentation. 😊
😃
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
❤
❤❤❤
❤
👏👏👏
👏
Les biscuits seraient meilleurs avec du beurre salé 😏 huuummm, c'est tellement bon !
😋
Would that yogurt mix recipe have all the benefits of an active yeast? Do you know what I would love to say you think out of the box? Low carb treats and desserts. As soon as I saw you open those cans of syrupy sugar, I had to move on to another recipe. It’s just something to think about. Love your videos.❤
Yes-that’s what the sour cream introduces.
The yogurt mix won't have all the benefits of active yeast, but it’s a great alternative for certain recipes.
Whaou 🤤
Yummy!😋
😋
Please make simple dessert with almond milk and no chocolate/cocoa.
My daughter LOVES Nutella brownies!
All recipes you displayed call for 3 ingredients?? Few with four ingredients. 🤔
only 3 ingridients
@@WebspoonWorld ?
I Used to make those cookies when I was a young mom and broke
Sometimes the simplest recipes have the best stories behind them.
👍
Cookie butter? Hmm.
Can you come and cook for me please?😊
Diabeetus 😹
😹
😇🙏
May I know the brand of pan please.
At the front page, looks good. Thank you.
Damn I dont like condensed milk or marshmallows 😢
No worries! 😊
An easy way to make caramel is to simmer water in a pot and put a can of sweetened condensed milk in it. After 3 or 4 hours you'll have a can of caramel :)
Caramel in a can-deliciously easy! 😋🍯
Or mil please use ounces