Amanda you are as real as the first cup of coffee. Don’t we all have bad days but how many have the guts to face the camera. As they say, You Go Girl. From a Big 52 Fan🙏🏽
Everything about you, Amanda, is real and you are breath of fresh air. How lucky you are to have Miss Addison goofing around with you in the kitchen - I miss those days with my daughters. The cake looks amazing.
That cookbook is massive. 1200 recipes, indeed. Knew immediately it had to be connected to The New York Times. The camera is too far back as evidenced by the amount of counter visible in the foreground, but this improves in subsequent videos. For a smoother, even top, just pour the ganache steadily in the center of the cake and let gravity take care of the rest. It'll naturally work its way over the sides and cover the cake evenly with little spatula work needed.
Making this right now and having trouble telling whether it’s done or not. Top has cracked at 50 minutes at 350 regular bake but cake seems jiggly. Is there a reliable instant read thermometer temp it should be? only getting 160 degrees when most cakes get to 200 when done. Thanks
Amanda. I bought the cookbook for my husband, bc he believes in NYT recipes. Even if they aren’t perfect, if I let him know they are from the NYT he trusts it and it just tastes better. And I needed one more Xmas gift for him. So. This book is insanely gargantuan! I had no idea. I have to get rid of three cookbooks to fit this one. (I also need a new reading chair with a better light.) That’s ok, I think I can do it. Most of my faves are online or in apps now. Just wanted you to know my struggle. Btw I will def make this cake, it looks glorious. ❤️
Amanda!!!!! Girl you got me cracking up when you sipped your beer. I’m like Yasss Sis! Have a drink while baking is so zen. Love it! I need to get your cookbook asap. The cover is beautiful
Well, if you like the taste of mascarpone paired with chocolate. It has an aftertaste distinct from cream cheese that pairs well with fruit and biscuits.
How do you avoid scrambled eggs when your cracking them into boiled water? Also if you’re pouring boiled water onto your butter, why should it matter if it’s room temperature or not?
After the water melts the chocolate and you mix them together, the liquid isn't that hot by the time you add the eggs. Even baking for cookies and cakes requires all ingredients to be room temperature so they combine well and cook at the same rate. The only time butter should be cold is when you're making pie crust or pastry dough. A chilled bowl is helpful when making whipped cream.
Hi Amanda!!! I’m loving my new GIANT NY times cookbook. I can’t figure out something…also I haven’t read the whole forward yet, so maybe I haven’t seen it…why do some recipes have grey behind the names and others just the teal text? Thanks for all your great videos, I really enjoy watching!
I’ve made similar recipes and recently found that I could dump everything at once into my VitaMix. Takes only a few minutes and results are indistinguishable.
Is there a bookstand for this puppy? It is a 5 pound book of 1k pages. Also, how would you cut the recipe for a 4-person cake, and what size pan would you use? Btw, I love that you mess up in the kitchen while baking. I am like the anal-retentive chef and when I taught myself to bake, it all had to be perfect. Now I am able to relax, and you are the reason why. Baking is more fun, and I’ve gotten over my “perfect cake” hysteria. 😱Thank you. 🙏❤️
Amanda you are as real as the first cup of coffee. Don’t we all have bad days but how many have the guts to face the camera. As they say, You Go Girl. From a Big 52 Fan🙏🏽
Thank you so much!
The combination of Amanda’s self-deprication and the editor’s comments on the side are hysterical.
Thanks for watching!
Everything about this was comforting!
Glad you found it comforting!
@@amandahesser4071 Thank you! I just pre-ordered your new book...it will make a nice holiday gift.
Everything about you, Amanda, is real and you are breath of fresh air. How lucky you are to have Miss Addison goofing around with you in the kitchen - I miss those days with my daughters. The cake looks amazing.
Thank you! I do feel lucky to get to goof around with her!
Hi Amanda, I hope that your day got better. The cake looks really good! Also, I loved your daughter's comment at the end. 💖
Thank you -- it did! Days that end with cake are always better.
YAY!!!! It's Amanda. My Saturday just got THAT much better. BTW, Hope you feel better Amanda.
Aww -- thanks so much! I do!
That cookbook is massive. 1200 recipes, indeed. Knew immediately it had to be connected to The New York Times. The camera is too far back as evidenced by the amount of counter visible in the foreground, but this improves in subsequent videos. For a smoother, even top, just pour the ganache steadily in the center of the cake and let gravity take care of the rest. It'll naturally work its way over the sides and cover the cake evenly with little spatula work needed.
Amanda is just perfect in the imperfection, I really wanna grab a copy of the book!
Making this right now and having trouble telling whether it’s done or not. Top has cracked at 50 minutes at 350 regular bake but cake seems jiggly. Is there a reliable instant read thermometer temp it should be? only getting 160 degrees when most cakes get to 200 when done. Thanks
Amanda. I bought the cookbook for my husband, bc he believes in NYT recipes. Even if they aren’t perfect, if I let him know they are from the NYT he trusts it and it just tastes better. And I needed one more Xmas gift for him. So. This book is insanely gargantuan! I had no idea. I have to get rid of three cookbooks to fit this one. (I also need a new reading chair with a better light.) That’s ok, I think I can do it. Most of my faves are online or in apps now. Just wanted you to know my struggle. Btw I will def make this cake, it looks glorious. ❤️
Like 14 wow that looks delicious cake and very tasty thanks for sharing my dear sister stay connected 👍👍👍👈👈🌼🌼🌼🌼
Thanks!
Amanda!!!!! Girl you got me cracking up when you sipped your beer. I’m like Yasss Sis! Have a drink while baking is so zen. Love it! I need to get your cookbook asap. The cover is beautiful
Well, if you like the taste of mascarpone paired with chocolate. It has an aftertaste distinct from cream cheese that pairs well with fruit and biscuits.
How do you avoid scrambled eggs when your cracking them into boiled water? Also if you’re pouring boiled water onto your butter, why should it matter if it’s room temperature or not?
After the water melts the chocolate and you mix them together, the liquid isn't that hot by the time you add the eggs. Even baking for cookies and cakes requires all ingredients to be room temperature so they combine well and cook at the same rate. The only time butter should be cold is when you're making pie crust or pastry dough. A chilled bowl is helpful when making whipped cream.
Hi Amanda!!! I’m loving my new GIANT NY times cookbook. I can’t figure out something…also I haven’t read the whole forward yet, so maybe I haven’t seen it…why do some recipes have grey behind the names and others just the teal text? Thanks for all your great videos, I really enjoy watching!
So just also.noticed that beautiful salad with eggs to your left !! What's that ?! Ha
The cake looks beautiful!!!
It was salade Nicoise!
The vibe is right
This is a stunning Cake 😍
It's a fun one to make, too.
Hi Amanda. I really enjoy watching you bake/coke. Specially the side comments are funny.
Cook. Sorry
Thank you!
Add a link to buy the book 🥰
Thank you for watching Kat! Here is a link to the book + goodies! f52.co/3nQtq4G
I’ve made similar recipes and recently found that I could dump everything at once into my VitaMix. Takes only a few minutes and results are indistinguishable.
This is a DELICIOUS idea! You really have good recipe. 😋
Thanks!
Very relatable energy 😂
Thanks for watching!
That salad though
:)
Where are you? No new videos for awhile 😥
I knew I had my cook-double somewhere. I found her.
Haha! Hi there!
Is there a bookstand for this puppy? It is a 5 pound book of 1k pages. Also, how would you cut the recipe for a 4-person cake, and what size pan would you use? Btw, I love that you mess up in the kitchen while baking. I am like the anal-retentive chef and when I taught myself to bake, it all had to be perfect. Now I am able to relax, and you are the reason why. Baking is more fun, and I’ve gotten over my “perfect cake” hysteria. 😱Thank you. 🙏❤️
Why is she having a bad day!? Is she sick!? Please feel better Amanda 🥺
why are the edited in comments so snarky tho
Substitute for self-raising flour please.
You shouldn’t crack eggs into your main dish 😳😱😵🥴.
You're right -- fair point!
she looks stressed
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