Hi! Sorry to hear that. How did you measure the flour - by weight or by volume? If measured using cups, the culprit is often scooping too much flour or compacting it when scooping, which can make the cookies dry. They can also seem a little dry if the butter/sugar aren't creamed together well enough, until light and fluffy. I imagine it's too late now, but you could add a touch of milk (start with like 1/2 tsp) a bit at a time, just until the dough feels more workable.
I know this recipe is old, but I'm making your pumpkin chocolate mousse cake and nowhere on the recipe page does it say how much whipped cream is needed it just says heavy cream. But in your video of that cake you just use whipped cream when making the mousse. Am I misunderstanding something? Thank you
Hi! So for each layer you need 1.5 cups of cream. 1/2 cup is melted with the chips, and the remaining cup is whipped and folded into the mixture. (For instance, for the cinnamon layer, step 5 starts "Whip the remaining 1 cup heavy cream to firm peaks"... etc. Same for all the layers). It's kind of a tricky recipe in that the 3 layers share similar steps and ingredients, but because they need time to chill between each mousse layer so the gelatin sets, it's difficult to do them all as one batch, so you end up whipping cream for the layers 3 different times. Does that make sense? Please feel free to email me with any other questions - sometimes YT comments fall through the cracks so email is a little safer for getting a reply. elizabeth@sugarhero.com :)
How many does it make approximately?
I am making the snow and dough is too dry, have added more butter??
Hi! Sorry to hear that. How did you measure the flour - by weight or by volume? If measured using cups, the culprit is often scooping too much flour or compacting it when scooping, which can make the cookies dry. They can also seem a little dry if the butter/sugar aren't creamed together well enough, until light and fluffy. I imagine it's too late now, but you could add a touch of milk (start with like 1/2 tsp) a bit at a time, just until the dough feels more workable.
I know this recipe is old, but I'm making your pumpkin chocolate mousse cake and nowhere on the recipe page does it say how much whipped cream is needed it just says heavy cream. But in your video of that cake you just use whipped cream when making the mousse. Am I misunderstanding something? Thank you
Hi! So for each layer you need 1.5 cups of cream. 1/2 cup is melted with the chips, and the remaining cup is whipped and folded into the mixture. (For instance, for the cinnamon layer, step 5 starts "Whip the remaining 1 cup heavy cream to firm peaks"... etc. Same for all the layers). It's kind of a tricky recipe in that the 3 layers share similar steps and ingredients, but because they need time to chill between each mousse layer so the gelatin sets, it's difficult to do them all as one batch, so you end up whipping cream for the layers 3 different times. Does that make sense? Please feel free to email me with any other questions - sometimes YT comments fall through the cracks so email is a little safer for getting a reply. elizabeth@sugarhero.com :)