There's an article on PubMed on the frequency of salmonella in eggs. There's a lot of highly technical statistical stuff that's over my head but I definitely understood the part that said "The expected value of this distribution is approximately one SE-affected egg in every 20,000 eggs annually produced." Heck, even if it's 10 times that I'm perfectly comfortable with those odds. Bring on the chocolate mousse! 😋
@@chrispeterson1247 There's a lot of things we've done as a "standard method" which you wouldn't even suggest or think about today. But your method of choice is your method of choice and up for everyone to decide for themselves in the end.
@@Scott-tq7ko Lamo no it’s still the right way. You wanna be chefs watching UA-cam crack me the fuck up. Come to work with me you will be in tears, pissing your panties crying from your mommy after the first 10 minutes 🤣🤣🤣🤣
For those who don't wanna whip the egg whites by hand, I highly recommend getting one of those electric hand mixers. They're cheap unlike a proper stand mixer, offer more control, and are obviously much easier than tiring your arm out for nearly ten straight minutes. Worth the cheap price and storage space if you like making desserts or any regular whisk heavy foods at home semi-frequently
It is weird how basically every food youtuber seems unaware of the existence of these things. It's either a 400 dollar tool or a 5 dollar tool. No inbetween.
Came here to say the same, I have a 9-speed Smog one and it has paddles, whisks and dough mixers as attachments. Wasn’t that cheap but it’s basically 2/3 of a stand mixer, you just have to be a bit more hands-on
Just get one that comes with both beaters and whisks. Beaters for cookies and cake dough, whisks for everything else, though it really doesn't matter THAT much. I've been using whisks for awhile and I've made bangin' cookies.
This is wild. Your channel quickly became the most practically useful one I watch. On at least three occasions, I've watched a video of yours, then actually made the recipe within a week or so. No other channel gets that kind of turnaround from me. Now? I had already decided to make chocolate mousse this weekend, and then *after* that but *before* I do it, this video swoops in with a recipe. Ridiculous. Thanks!
If you’re gonna separate eggs like he does, I would recommend first cracking each egg individually in a small bowl before transferring to the big one. That way if one of the yolks breaks, it won’t contaminate the whole bowl of whites.
I truly believe that YSAC is the only food youtuber out there that seems to know electric hand mixers exist. Everyone thinks you need either a stand mixer or to whisk painstakingly by hand.
14:08 I thought that video was already perfect, but then you guys kissed in such a cute way that it made my heart melt in the very same manner the chocolate on a low heat did
Im gonna try all 3! They all look amazing. And I have no issue with raw egg yolks. I've been making my family's handed down recipe for Chocolate ice-cream for 20 years which uses 12 raw egg yolks and have eaten it for over 35 years, and it has never done anyone in my family any harm at all. These recipes look incredible. Thank you so much for sharing.
What great dessert choices for when you want to treat yourself to decadence but, don't have the time to spend in the kitchen. They're perfect for this time of the year and all the grill'n weather ahead. Thanks you guys
You can also pasteurize eggs yourself if you have a sous-vide thingy, or (the way I did) a reasonably accurate cooking thermometer and some patience juggling the heat to keep the water around the 62C or so for the 60-ish mins that you need without going over and cooking the eggs.
What a "treat" to have you mix up some quick deserts! My chickens are laying overtime right now so the timing was perfect. Thanks a bunch!! Love your channel.
love to see that cookie recipe! we would call them chocolate crinkle cookies, or just crinkles! they really are experienced like a blend between a cookie and a brownie, they're quite wonderful! it's nice to see how you've tackled it in this video! definitely an upgrade to the chocolate-iness level compared to the usual recipe i use, i'll be giving your recipe a try next time i want to make choccy crinkles!
I once saw my chef eating cookie dough out of the bowl, I asked him if it was dangerous because of the raw eggs. With a mouth full of cookie dough, he laughed at me like I was a nerd and walked away. From that day on, I never looked back.
LOL, this exact thing happened to me with one of my elementary school teachers, she had a cake and cupcake business on top of teaching. i was a wee little child who had a cookie dough obsession with a person in a position of power telling me it could do no harm. :D
Loved the nespresso pod idea! I don't drink coffee and never know what to do when a recipe calls for it. Having a pack of pods handy would make things much easier.
In the UK we can get cartons of pasteurised egg yolks and whites in some supermarkets or as a shelf stable until opened then refrigerate product from Amazon
8:49 okay, my mum called these "chocolate crinkle cookies" and they were a hit at C&E- my mum used to do an open house as we called it wherever Ukrainian relative visited and ate sweets and shared holidays with us. Ty for the mems!
Broseph! Love the cookies! In the recipe in the video description, it calls for incorporating the melted chocolate later, while the video says to incorporate it into the butter+brown sugar (and then eggs). Which do you recommend? Second, there's no recipe on your site, so I can't corroborate there.... Is there a cookbook on the way??? I kid, I kid.
Beautiful - three great recipes. To increase the margin for error even further on the separating the eggs issue, crack them into a mug or similar first individually. That way if they're old or the yolk breaks for some other reason, you haven't accidentally already added it into the whites.
I tried the mousse recipe today, Bri. The flavor was on point. But my egg whites never whipped up to a meringue-like consistency. Maybe it was because I pasteurized my eggs with a Joule first. I’ll try again, though, because it was delicious.
Hey Brian, can I suggest something? When you are listing the ingredients on the video, can you also make a list on the side? Its much easier to be able to see everything at the same time on the screen while making the recipe . 1:47
I let the chocolate catch on the pan the first time trying to make the mousse and I didn’t get the white fluffy things fluffy enough. My kids still loved them so will try again now I’ve learnt my lessons
Bri. Bri! Bri!! Dude, you're killing us. The contrast between your "teaching/instructing" voice and your eating the food, honest feedback vibe is insane. It's like I'm sitting with my professor then suddenly he's gone and I'm with my bro. 😂 I love it though. It's one of the reasons I keep coming back. It just keeps me wanting to learn more and more from you. Love the show and I've bought many of the products you endorse because I've grown to trust you
Wow, really excited to make the mousse. Ive been making one for a few years but the recipe doesn’t utilize the egg whites, so this seems way less wasteful. Normally I just use them the next day for a sad yolkless breakfast
My mom and I made a bunch of homemade food goodies for Christmas in 2022. In 2023 we bought a used stand mixer. It sat for over a year until I finally started using it and NOW I JUST CAN'T STOP. 😅
I made a "fit" version of the flourless cake, and also one with Brian's recipe with no modifications, honestly both are great! My fit version has about 33% fewer calories and 10 grams of protein per slice. Basically substituted the 330 grams of chocolate with 200 grams of sugar-free dark chocolate + 100 grams of a whey /casein chocolate protein powder (Syntrax), 100 grams of the butter with 105 grams of Greek Yogurt (added to the chocolate/butter pan), and the sugar with 114 grams of erythritol + 150 grams of allulose, and added an extra 50 grams of buttermilk to the yolk bowl.
So, not everyone has a stand mixer, but I think literally every kitchen across America (and possibly the world) has a $15 hand mixer. You should demonstrate that as the alternative instead of hand whisking, which no one but the most masochistic person would ever do, LOL. Great recipes as always, I want to make the cookies and the mousse!
Yumms. Ha, our mousse recipes are virtually identical, except I've never added butter, and I add in a bit of gelatine. I often also make white chocolate mousse-also VG.
These recipes really are no-fail - for the mousse, when I folded the meringue together with chocolate/cream/yolk mixture, because I over-whipped the heavy cream and left the meringue out for too long, the mousse was grainy and not nearly as fluffy as I would have liked. Still, I added some whipped cream and chocolate shavings to top it and it was still incredible! Maybe next time I can make more airy and cloudlike 😉
Big tip I saw from Ethan Chlebowski about the Chocolate Crinkle. These are the perfect cookie for turning into an ice cream sandwich, it’s like the sophisticated version of the ice cream sandwiches I had growing up in the best possible way
A fun fact: you have a higher chance of salmonella from raw flour than from raw egg! Flour isn't treated in the same way eggs are, so there's literally nothing to remove bacteria from it until you cook it. So you can actually make safe to eat 'raw' cookie dough by heat treating the flour yourself before making a normal recipe.
I need to try the cookies and the cake! For a quick and easy chocolate mousse, blended silken tofu with melted dark chocolate is the absolute best thing I have ever tried. I was skeptical, but you can’t taste the tofu and it’s great for people like me who can’t eat (much) dairy (also nice when vegans come over).
I was half expecting Lauren's hand to sneak in from off camera and grab the first gluten free creation after Brain's reaction to it. These all sound fantastic
One comment one question- I finally nailed the Good Brownies recipe when I stopped heating the butter and chocolate over the stove (even on low, low heat it broke multiple times) and started doing the whole recipe in a bowl in the microwave and I frankly think it’s both easier and more foolproof so I’d recommend doing that for all these recipes as an alternative (or frankly for me, an upgrade). Start at 30 seconds, then do 10-20s pulses until you hit the right consistency or do it at 50% power. Question- I’m the non sweet baker and so I do not have a springform pan. What do I make that mousse in?
Hi Brian, loved the video, I'd love to try the flourless less cake but my oven only goes down to 150 °C, any tips on the bake time? Or am I out of luck?
I've been wanting to bring my aunt something next time I visit. She has similar digestive problems with gluten and dairy. I've tried a few types of gluten free flour with...less than acceptable results. The only dessert I've thought was passable was a peach fruit cobbler i tried last year with a nut and oat crumble on top. Fresh peaches were the star of the show, and i just had to add some good cream to my serving! It's truly exhausting trying to dream up the perfect recipe with so many restrictions, all while trying not to ruin the dish with less than acceptable substitutions.😣
i dont think you can sub equal weight of instant vs the ground coffee in the nespresso pod. in the spirit of the video im willing to bet it would work. but the equivalent dose of instant is lower.
That raw egg disclaimer was one of the most reasoned, thorough and responsible explanations I've seen from a UA-camr. Kudos
It’s always done with the shell method in every restaurant Iv every worked in for the last 24 years, in 5 different countries. lol.
There's an article on PubMed on the frequency of salmonella in eggs. There's a lot of highly technical statistical stuff that's over my head but I definitely understood the part that said "The expected value of this distribution is approximately one SE-affected egg in every 20,000 eggs annually produced." Heck, even if it's 10 times that I'm perfectly comfortable with those odds. Bring on the chocolate mousse! 😋
@@chrispeterson1247 There's a lot of things we've done as a "standard method" which you wouldn't even suggest or think about today. But your method of choice is your method of choice and up for everyone to decide for themselves in the end.
@@chrispeterson1247 And "sear your steak first to seal in the juices" was gospel for decades, until proven to be totally wrong.
@@Scott-tq7ko Lamo no it’s still the right way. You wanna be chefs watching UA-cam crack me the fuck up. Come to work with me you will be in tears, pissing your panties crying from your mommy after the first 10 minutes 🤣🤣🤣🤣
For those who don't wanna whip the egg whites by hand, I highly recommend getting one of those electric hand mixers. They're cheap unlike a proper stand mixer, offer more control, and are obviously much easier than tiring your arm out for nearly ten straight minutes. Worth the cheap price and storage space if you like making desserts or any regular whisk heavy foods at home semi-frequently
It is weird how basically every food youtuber seems unaware of the existence of these things. It's either a 400 dollar tool or a 5 dollar tool. No inbetween.
Came here to say the same, I have a 9-speed Smog one and it has paddles, whisks and dough mixers as attachments. Wasn’t that cheap but it’s basically 2/3 of a stand mixer, you just have to be a bit more hands-on
Just get one that comes with both beaters and whisks. Beaters for cookies and cake dough, whisks for everything else, though it really doesn't matter THAT much. I've been using whisks for awhile and I've made bangin' cookies.
I have one but will use my KitchenAid like I always do 😊 but definitely an essential in every kitchen.
Or get a stick blender with a whisk attachment 🙂
This is wild.
Your channel quickly became the most practically useful one I watch. On at least three occasions, I've watched a video of yours, then actually made the recipe within a week or so. No other channel gets that kind of turnaround from me.
Now? I had already decided to make chocolate mousse this weekend, and then *after* that but *before* I do it, this video swoops in with a recipe. Ridiculous.
Thanks!
Agreed! I have an entire section in my digital cookbook entitled, 'Weeds & Sardines' from the old days!
Brian is The People’s Chef
If you’re gonna separate eggs like he does, I would recommend first cracking each egg individually in a small bowl before transferring to the big one. That way if one of the yolks breaks, it won’t contaminate the whole bowl of whites.
I just want to reiterate, I love these videos. Quick recipes, no bs, tips and tricks and my style of humor. Thank you for sharing your talent.
Hey Brian
Would be epic to see your favourite version (if you have one) of the key lime pie 🍋🟩
Ohhh I second this
do 3 versions! good, better best!!!!!
I truly believe that YSAC is the only food youtuber out there that seems to know electric hand mixers exist. Everyone thinks you need either a stand mixer or to whisk painstakingly by hand.
Real, lol.
I know they exist and I love cooking lol
I've made more of your recipes than any other "foodtuber" so thanks for always making your's accessible!
14:08 I thought that video was already perfect, but then you guys kissed in such a cute way that it made my heart melt in the very same manner the chocolate on a low heat did
Im gonna try all 3! They all look amazing. And I have no issue with raw egg yolks. I've been making my family's handed down recipe for Chocolate ice-cream for 20 years which uses 12 raw egg yolks and have eaten it for over 35 years, and it has never done anyone in my family any harm at all. These recipes look incredible. Thank you so much for sharing.
❤💯
What great dessert choices for when you want to treat yourself to decadence but, don't have the time to spend in the kitchen. They're perfect for this time of the year and all the grill'n weather ahead. Thanks you guys
You can also pasteurize eggs yourself if you have a sous-vide thingy, or (the way I did) a reasonably accurate cooking thermometer and some patience juggling the heat to keep the water around the 62C or so for the 60-ish mins that you need without going over and cooking the eggs.
What a "treat" to have you mix up some quick deserts! My chickens are laying overtime right now so the timing was perfect. Thanks a bunch!! Love your channel.
I see you are a man of class with the Claussen's in the fridge. That's how I know I can trust your palette.
love to see that cookie recipe! we would call them chocolate crinkle cookies, or just crinkles! they really are experienced like a blend between a cookie and a brownie, they're quite wonderful! it's nice to see how you've tackled it in this video!
definitely an upgrade to the chocolate-iness level compared to the usual recipe i use, i'll be giving your recipe a try next time i want to make choccy crinkles!
I once saw my chef eating cookie dough out of the bowl, I asked him if it was dangerous because of the raw eggs. With a mouth full of cookie dough, he laughed at me like I was a nerd and walked away. From that day on, I never looked back.
LOL, this exact thing happened to me with one of my elementary school teachers, she had a cake and cupcake business on top of teaching. i was a wee little child who had a cookie dough obsession with a person in a position of power telling me it could do no harm. :D
For what it's worth, flour is a much bigger problem with raw cookie dough.
That cake looks great, gotta give it a try next weekend.
I just made the chocolate mousse. I tasted it before I put it in to chill and it's so dang good. Thanks, Bri.
Loved the nespresso pod idea! I don't drink coffee and never know what to do when a recipe calls for it. Having a pack of pods handy would make things much easier.
I am a chocoholic and have been eating raw eggs in batter and desserts all my life - never had a problem! Thanks so much for these!!!🥰
Those chocolate cookies are called "crinkles" here in my part of the world. Looks delicious. Thanks for the recipes!
In the UK we can get cartons of pasteurised egg yolks and whites in some supermarkets or as a shelf stable until opened then refrigerate product from Amazon
I am making an after dinner dessert for friends…Thursday. You have given me great choices. Saved me!
Brian, you have such a nice voice for narration. I love your cooking tutorials. I use them often. 👨🍳
8:49 okay, my mum called these "chocolate crinkle cookies" and they were a hit at C&E- my mum used to do an open house as we called it wherever Ukrainian relative visited and ate sweets and shared holidays with us. Ty for the mems!
Broseph! Love the cookies! In the recipe in the video description, it calls for incorporating the melted chocolate later, while the video says to incorporate it into the butter+brown sugar (and then eggs). Which do you recommend? Second, there's no recipe on your site, so I can't corroborate there.... Is there a cookbook on the way??? I kid, I kid.
Video is correct. Need to check on that. Sorry
@@BrianLagerstrom I am on my second batch, so.... Thank You!
Beautiful - three great recipes. To increase the margin for error even further on the separating the eggs issue, crack them into a mug or similar first individually. That way if they're old or the yolk breaks for some other reason, you haven't accidentally already added it into the whites.
I tried the mousse recipe today, Bri. The flavor was on point. But my egg whites never whipped up to a meringue-like consistency. Maybe it was because I pasteurized my eggs with a Joule first. I’ll try again, though, because it was delicious.
Hey Brian, can I suggest something? When you are listing the ingredients on the video, can you also make a list on the side? Its much easier to be able to see everything at the same time on the screen while making the recipe . 1:47
I let the chocolate catch on the pan the first time trying to make the mousse and I didn’t get the white fluffy things fluffy enough. My kids still loved them so will try again now I’ve learnt my lessons
Thanks for that cookie recipe! I love textural contrasts (along with temperature ones).
Bri. Bri! Bri!! Dude, you're killing us. The contrast between your "teaching/instructing" voice and your eating the food, honest feedback vibe is insane. It's like I'm sitting with my professor then suddenly he's gone and I'm with my bro. 😂 I love it though. It's one of the reasons I keep coming back. It just keeps me wanting to learn more and more from you. Love the show and I've bought many of the products you endorse because I've grown to trust you
You and Lorn are so adorable 😍
Wow, really excited to make the mousse. Ive been making one for a few years but the recipe doesn’t utilize the egg whites, so this seems way less wasteful.
Normally I just use them the next day for a sad yolkless breakfast
lol, I like that. “A sad, yolkless breakfast” 😂
The ending was too cute.
without the dance?
I love seeing you and Lauren together! So cute! ❤️
My mom and I made a bunch of homemade food goodies for Christmas in 2022. In 2023 we bought a used stand mixer. It sat for over a year until I finally started using it and NOW I JUST CAN'T STOP. 😅
Can’t decide which one to try next! Thanks Bri and Lorn!
I made a "fit" version of the flourless cake, and also one with Brian's recipe with no modifications, honestly both are great! My fit version has about 33% fewer calories and 10 grams of protein per slice. Basically substituted the 330 grams of chocolate with 200 grams of sugar-free dark chocolate + 100 grams of a whey /casein chocolate protein powder (Syntrax), 100 grams of the butter with 105 grams of Greek Yogurt (added to the chocolate/butter pan), and the sugar with 114 grams of erythritol + 150 grams of allulose, and added an extra 50 grams of buttermilk to the yolk bowl.
Hell yeah. Nice one
Excellent walk through. I plan to make all three asap
I cannot wait until this legend releases his cookbook!
They all look fantastic!. I've been using my hands to separate eggs for decades; because any contamination is on the outside!
Hey Bri! Would love to see you make a jambalaya recipe on here. One of my favorite Cajun dishes 🙏
oh my love the mousse looks delicious af .
How did I miss this! I need these recipes in my life!
Back with banger recipes! Thanks Bri! Hope to see you dancing at the end creds soon.
You and Lorn are precious!
hey bri, can we get some more recipes that are for more advanced bakers?
7:30 bro was not playing around when it comes to these COOKIES 😤
Put a square of parchment over the bottom half of the mold then attach the other half and trim the rest
Sous vide is the best way to pasteurize eggs at home for ice creams, etc.
Made the flourless chocolate cake over the weekend. It was a major hit.
So, not everyone has a stand mixer, but I think literally every kitchen across America (and possibly the world) has a $15 hand mixer. You should demonstrate that as the alternative instead of hand whisking, which no one but the most masochistic person would ever do, LOL. Great recipes as always, I want to make the cookies and the mousse!
Yumms. Ha, our mousse recipes are virtually identical, except I've never added butter, and I add in a bit of gelatine. I often also make white chocolate mousse-also VG.
Will try the last one for sure!
Would LOVE all your GF recipes. I'm super excited to try that flourless cake
These recipes really are no-fail - for the mousse, when I folded the meringue together with chocolate/cream/yolk mixture, because I over-whipped the heavy cream and left the meringue out for too long, the mousse was grainy and not nearly as fluffy as I would have liked. Still, I added some whipped cream and chocolate shavings to top it and it was still incredible! Maybe next time I can make more airy and cloudlike 😉
Big tip I saw from Ethan Chlebowski about the Chocolate Crinkle.
These are the perfect cookie for turning into an ice cream sandwich, it’s like the sophisticated version of the ice cream sandwiches I had growing up in the best possible way
Maaaaaate! You're an absolute legend! Thanks again!!!!
You can use a sous vide to pasteurize any egg if you are concerned about raw eggs and have the equipment
A fun fact: you have a higher chance of salmonella from raw flour than from raw egg! Flour isn't treated in the same way eggs are, so there's literally nothing to remove bacteria from it until you cook it.
So you can actually make safe to eat 'raw' cookie dough by heat treating the flour yourself before making a normal recipe.
Or just don't and eat the raw dough if you're not a googoo gaga baby.
Out if interest, if you wanted to make some of these less sweet tasting, would you recommend using purer chocolate or less sugar?
I’d sub in monkfruit sweetener
Or use a slightly darker choc but with a touch more butter
Oh man, I want to make all three of these but I think I have to start with those cookies! Thanks for giving me a reason to indulge my sweet tooth!
Sup man! Good to see you doing well since highschool. Take care ❤️
You quickly became my favourite cooking channel.
What a lovely couple.
Love you guys !
I need to try the cookies and the cake!
For a quick and easy chocolate mousse, blended silken tofu with melted dark chocolate is the absolute best thing I have ever tried. I was skeptical, but you can’t taste the tofu and it’s great for people like me who can’t eat (much) dairy (also nice when vegans come over).
In the cookies, if you wanted to make it for the holidays, how much peppermint flavor do you think would be good?
It looks like I could make some substitutes for that flourless choc cake, in order to make lo-carb? Just curious what your thoughts are.
I'm a new subscriber. I love your videos. I can't wait to watch more.
Hi Brian, for the FLOURLESS CHOCOLATE CAKE can we substitute espresso instead of coffee powder?
I was half expecting Lauren's hand to sneak in from off camera and grab the first gluten free creation after Brain's reaction to it. These all sound fantastic
Put melted chocolate on top of the chocolate mousse, so good!
One comment one question-
I finally nailed the Good Brownies recipe when I stopped heating the butter and chocolate over the stove (even on low, low heat it broke multiple times) and started doing the whole recipe in a bowl in the microwave and I frankly think it’s both easier and more foolproof so I’d recommend doing that for all these recipes as an alternative (or frankly for me, an upgrade). Start at 30 seconds, then do 10-20s pulses until you hit the right consistency or do it at 50% power.
Question- I’m the non sweet baker and so I do not have a springform pan. What do I make that mousse in?
Those all look absolutely Devine ❤❤❤
You two are the cutest
The chocolate version of molasses cookie is wild. Never would of thought of that.
this is a dessert video, i like that.
Hi Brian, loved the video, I'd love to try the flourless less cake but my oven only goes down to 150 °C, any tips on the bake time? Or am I out of luck?
The kiss at the end made the video! jejejej
Y'all are adorable!
would love a video focused on Gluten Free + Dairy Free, my wife is allergic to both and its tough coming up with ideas for dishes she can eat!
I've been wanting to bring my aunt something next time I visit. She has similar digestive problems with gluten and dairy. I've tried a few types of gluten free flour with...less than acceptable results. The only dessert I've thought was passable was a peach fruit cobbler i tried last year with a nut and oat crumble on top. Fresh peaches were the star of the show, and i just had to add some good cream to my serving! It's truly exhausting trying to dream up the perfect recipe with so many restrictions, all while trying not to ruin the dish with less than acceptable substitutions.😣
I've been eating raw cookie dough, cake and brownie batter, and meringue for the last 33 years and i have no desire to stop now
Can I make the flourless cake in a square brownie pan if I don't have a springform pan? (These recipes look amazing and very doable, btw!)
Def yes
Thank you!!
Chokolate Desserts, soo excited to try every recipe out. Thank you for your effort
let me know how they turn out!
Instead of a piping bag, would an ice cream scoop be easier for the mousse?
The olive oil ciabatta from Wildgrain is soooo good! Also, their chocolate chip cookies have ruined all other chocolate chip cookies for me.
Can I replace the Nespresso pod with Espresso powder?
Mmmm chocolate anything suits my fancy! Thanks!
Reckon some vanilla in the cookies might be good?
I make a version of those cookies - they're called Chocolate Crinkles ☺️
If you pasteurized the eggs using sous vide, would they still work in the mousse recipe?
i dont think you can sub equal weight of instant vs the ground coffee in the nespresso pod. in the spirit of the video im willing to bet it would work. but the equivalent dose of instant is lower.
The cookies are AMAZING
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
This video was amazing, I want to eat the cake. Will you make a ice cream video, Pls respond
Ice cream vid? Sure.
@@BrianLagerstrom I cant belive you responded to me, I have been asking you since the carrot cake video
Thank you; I needed this !! 😭😭😭😭😭😭❤️❤️❤️❤️❤️❤️❤️
Brian, why not mix sugar with egg whites in the cake recipe? Wouldn't it make it more airy and delicate?
for the cake, I assume I can leave out the coffee? also, would this work with peanut butter?