giveitagobakes

Don't you hate when you take a bite of a chocolate covered strawberry and the chocolate falls off of the entire thing?! It drives me crazy, so I started making them this way. A little secret ingredient that fixed all the annoying parts of eating a chocolate covered strawberry! I also showed you how to fix it when the chocolate doesn't melt right aka when you try to heat it up too fast. **this is a corrected measurement that I did a second time, which isn't pictured in the video** Chocolate Covered Strawberries: Ingredients: Strawberries (I had 1 pint here) 1 cup Milk Chocolate Chips (you can also use semi sweet or dark chocolate) ¼ cup Heavy Cream Instructions: 1. Wash strawberries and dry them completely. Set on paper towels and then wipe them gently with more paper towels. Then set them aside to continue drying while you make the chocolate. *it is very important that they are completely dry* 2. Melt chocolate and heavy cream together in a deep wide dish at very short intervals, stirring together a while before putting it back in the microwave. Most of the time after you stir for a while it helps to keep melting chocolate. 3. Dip Strawberries carefully by holding the green stem. Gently wipe excess chocolate off and set on a parchment paper line plate or cookie sheet. 4. Place in fridge to set up for at least an hour before eating. The chocolate won't have a hard shell so be careful if you touch them, the chocolate will have the dent from where you touch it. #strawberries #chocolatecoveredstrawberries #ganache #giveitagobakingwithamy

This frosting is great because it isn't too sweet. It is super simple and fool proof! Almond Butter Buttercream Frosting Ingredients: 2 sticks unsalted Butter (1 cup) *not margarine * 1 jar no stir Almond butter (16 oz/454g/1 pint) 1 ½ to 2 cups powdered sugar (I used 1 ½ cups but you may use more if you like a sweeter Frosting) pinch salt 1 tsp vanilla extract Directions: 1. Beat butter for 5 minutes, set a timer! 2. add almond butter a bit at a time 3. add salt, vanilla and first ½ cup powdered sugar. 4. add remaining sugar in ½ cup increments mixing completely before adding more. My favorite products: This rounded spatuala in this set is my go to! https://amzn.to/40NjbA9 Non-stick Cookie baking sheet (easy clean): https://amzn.to/3nTgtL7 All around go to baking sheet (easy clean): https://amzn.to/3KEnk40 Stand mixer (I've had mine since 2006): https://amzn.to/3KEd1Nl Kitchen scale (Easy to toggle thru grams/mL/lbs/oz): https://amzn.to/3Gsl9y2 Glass mixing bowls: https://amzn.to/3UfLkO1 Measuring spoons/cups (rounded makes it easier to scrape everything out): https://amzn.to/3Uh7OOu Glass measuring for liquid: https://amzn.to/417WIh1 #almondbutter #frosting #buttercream Music: Good time 02 URL: InShot Music: Birthday Musician: LiQWYD URL: http://www.soundcloud.com/liqwyd Music: Call Me Musician: LiQWYD URL: http://www.soundcloud.com/liqwyd Disclaimer - Links included in this description might be affiliate link's. If you purchase a product or service with the links that I provide I may receive a small commission. There's No Additional charge or cost to you! Thanks for supporting my Channel so I can continue to provide you with Free content each week

This is the dark chocolate cake recipe that You'll make Over And over again! It isn't overly sweet. It is that good with an intense chocolate flavor that will blow all other chocolate cake recipes away! I read lots of recipes and the best one with 27 million views was by the stay at home chef. So, I made 2 simple changes to help cut sweetness even more and wallah! I think it tastes even better! I needed one that wasn't overly sweet. So I wanted dark chocolate (aka adding more cocoa powder) to cut sweetness. I'm talking about the Special Dark cocoa powder! If you need a cake that isn't super sweet, then this dark chocolate cake is for you! *adapted from The Stay At Home Chef.* Dark Chocolate Cake Recipe: Ingredients: 3 cups (360g) all purpose flour 3 cups sugar 1 1/2 cups special dark cocoa powder 1 tbsp baking soda 1 1/2 tsp baking powder 1 1/2 tsp salt 4 eggs 1 1/4 cup (300 ml) milk 1/4 cup lemon juice 1 1/2 cups lightly brewed coffee 1/2 cup oil (olive oil or vegetable oil will work) 2 tsp. vanilla extract Directions: Preheat oven to 350 degrees F. Sift dry ingredients (except sugar) in a bowl together. In separate bowl/measuring cup combine milk and lemon juice, set aside. Combine sugar and oil in a mixer until well combined. Add in the vanilla extract, and eggs one at a time, mixing well. Alternate adding the flour, all the milk, more flour, all the coffee, the rest of the flour. Spray your non stick pans (1 bundt pan, or 3-4 8 inch rounds. This recipe makes a lot so you can also half it if needed). Divide cake batter accordingly and bake for approximately 30 to 35 minutes or until a toothpick comes out clean. Cool in the pan for 10 to 15 minutes, then turn out the cakes and let them cool completely before frosting them. Thank you for watching and don't forget to subscribe! #darkchocolate #chocolatecake #chocolatecakerecipe Music: Romeo Chrobinson Musician: WATERCAT URL: https://icons8.com/music Music: Call Me Musician: LiQWYD URL: http://www.soundcloud.com/liqwyd

this is the best Banana bread you'll ever have! it's a Banana foster Banana bread and it includes a crumble that puts it over the edge! Can we just agree that quick bread like Banana, zucchini, carrot etc are just one of the best treats there are!?! Not to mention it's easy to put together! This one has a couple more steps but doesn't add more than 5 minutes to a regular recipe! It's worth it I promise! Banana Foster Banana Bread Ingredients: 1 stick unsalted butter 3 mashed Bananas, brown ones! ¼ tsp salt ⅓ cup milk 1 tsp baking soda ½ tsp rum extract 2 eggs 2 cups all purpose flour (spoon and level or weighed to 240g) ½ cup sugar Cinnamon sugar middle: ¼ cup brown sugar, light or dark 1 Tbsp cinnamon Streusal topping: remaining brown sugar/ cinnamon mixture 2 tbsp butter ¼ cup all purpose flour Directions: Preheat oven to 350 degrees F. For the bread: Cream together the butter and sugar. Add eggs one at a time, mixing until incorporated. Add in rum extract and mashed bananas and mix. Combine flour, salt and baking soda, sift together. Alternate adding flour and milk to the mixture starting and ending with the flour. *I didn't do this in the video but it will make mixing in a bit easier* Next combine the brown sugar and cinnamon and mix until thoroughly combined. Prepare your pan with spray and parchment paper. I used an 8.5 in. bread pan. Layer the bread mixture with the cinnamon sugar mixture, only sprinkle on to cover the top and then use a fork to swirl it in. 3 layers of banana bread and 2 layers of the cinnamon. With the remaining cinnamon sugar mixture add in the 2 tbsp butter and the 1/4 cup flour. Mix this together with a fork until it resembles crumbs. Sprinkle this over the top of the bread. Bake in your oven for 1 hour and 15 minutes, start checking at the 1 hour mark as your oven can bake different from mine. It's done once you check with a toothpick in the center and it comes out clean. Cool in pan for about 30 minutes. I have to give a big thank you to 70 subscribers! I appreciate every single one of you! Music: Battle now 02 URL: InShot #bananabread #bananafoster #giveitagobaking #easyrecipe Movie scene: She's the Man. No copyright infringement intended. I do not own rights.

Do you love the brown bread from cheesecake factory? But I really don't like how crunchy it is and it smushes the bread when you try to bite into it. So I tried this recipe out and it was a success and super delicious! If you don't like a super crunchy bread then this is for you! PS- It was kid and husband approved. It is a honey bread with molasses. It isn't as brown as what you get because they add a caramel coloring to their bread to get that deep brown color, but I promise this tastes just as good. I didn't get the oats to stick to the top because I forgot to put them on in time, but usually they fall off anyway so I didn't bother with that part in the video. Let me know how you liked the bloopers? Should I keep putting that in? Thank you for watching and thank you for subscribing! Copy Cat Cheesecake Factory *soft crust* Brown Bread: Ingredients: 500 g (4 cups + 2 Tbsp) all purpose flour 7g (1 Tbsp) 100% cocoa powder 1.5 tsp (5g) salt 2 1/4 tsp yeast 10 oz (1 1/4 c) water 28g (2 Tbsp) unsalted butter 1/4 c Molasses 1/4 c Honey Directions: 1. Heat water to 90-100 degrees F. Combine with honey and yeast. Set aside to activate (about 5 minutes) 2. Add remaining ingredients to a mixer. (place salt off to one side) 3. When yeast is ready pour in the mixer and mix with dough attachment about 10 minutes or until the dough ball is no longer sticking to the sides of the bowl. 4. Turn out dough onto floured surface. Knead for 1 -2 minutes. Spray bowl with non-stick spray and place dough ball into it, making sure to cover all sides with the oil. Cover and let rise until double in size (about 45 minutes. This time will vary depending how warm your kitchen is) 5. *preheat oven to 350 degrees F* Once double in size turn out onto a floured surface. Cut into four and shape dough into a baguette. Use flour to keep from sticking to the counter. 6. Place on baking sheet and cover with tea towel. Let rise until double in size. Carefully make slits in bread about 1/4 inch deep. 7. Bake for approximately 30 minutes, or until when you take it out and tap the bottom it sounds hollow. 8. Let the bread cool down at least 30 minutes before you cut into it. #cheesecakefactorybread #breadrecipe #brownbread #giveitagobaking Music: Whenever Musician: LiQWYD URL: http://www.soundcloud.com/liqwyd

This is the frosting that ends all other frostings! Once you have it, you'll crave it! I'm talking about a silky chocolate texture and then you add to that Cookie Butter, also known as biscoff! (I've heard that it's like Speculoos from Trader Joe's as well) I love cake and I love frosting but I hate that buttery feel that traditional buttercream leaves in my mouth. You know what I'm talking about right?? I literally am so proud of myself because this just came together in my head. I tweaked a pie filling recipe and added a few ingredients and wallah! I am proud to share this recipe with you! I give you: Chocolate Cookie Butter Frosting 4 oz. (1 bar) Unsweetened Bakers Chocolate 1 ½ sticks (¾ cup) unsalted butter, room temperature 1 cup sugar 1 tsp vanilla extract ¾ cup egg beaters (or 4 large eggs) 1 jar (16 oz) Lotus Biscoff Cookie Butter 1. Melt chocolate in short intervals in the microwave, the fewest amount possible. I did it in one 30 sec interval, stir, 30 sec interval, stir, 20 second interval, stir until it melts and no chocolate chunks remain. (about 1.5 minutes) Put in fridge to cool for at least 15 minutes or until the chocolate is room temperature but not hardening, stirring every few minutes to avoid the hardening. 2. In an electric mixer whisk the butter and the sugar together until it combines and is fluffy and starting to stick to the bowl. 3. Add in melted chocolate at medium speed. Whisk to combine, scraping the sides at least once. 4. Add in the eggs 1 at a time, (or egg beaters a little at a time), whisking on high speed until it becomes light and fluffy after each egg is added. Once all the eggs are in Add the vanilla and whisk the mixture for 3 to 4 minutes. 5. Add the Cookie Butter a little at a time and mix until just combined. 6. let it sit in the fridge for about 15 minutes to slightly harden before frosting your cake. Careful if you taste test, you may want to eat the entire bowl! Instagram: https://www.instagram.com/amy.giveitagobaking #frosting #chocolate #cookiebutter #giveitagobaking #bestfrostingever Music: Lazy Day Musician: Jason Shaw URL: https://audionautix.com License: https://creativecommons.org/licenses/by/4.0/legalcode

I was so intimidated at these mirror glaze cakes that I could watch hours of people pouring. I saw this Chocolate Almond Mirror glaze online and figured it looked way simpler than the other recipes. It reminds me of a ferrero rocher! This recipe is easy enough for beginners. I did it on my first try! You don't need anything special, except for a kitchen thermometer. This glaze isn't made to have that shiny outside since there are almonds in it. But it is still satisfying to watch it go on. This was enough for this 8 inch round, 8 inch tall (3 layers) cake. Here's the recipe: 500g semi sweet chocolate (can use milk chocolate) 140g coconut oil (original recipe calls for grapeseed oil but as you see it worked great with coconut oil) 175g chopped almonds (I used packaged sliced almonds) Directions: 1. Toast almonds spread out on a cookie sheet at 350 degrees for 10 minutes. Let cool to room temperature. Chopped more if desired. 2. Melt chocolate on a double boiler, only just until melted. You do not want it to go much more than 90 degrees if you can help it. 3. Remove from the heat and put in coconut oil. Mix until the coconut oil is melted, do not heat up the chocolate mixture more. 4. Mix in the almonds. Let this mixture cool until it reaches 30 degrees C or 86 degrees F, then it is ready to pour. To pour onto a cake: Make sure your cake is frozen, at least 30 minutes but preferably an hour or 2. When pouring make sure your cake is on a board set atop a glass or bowl that will let the glaze drip all the way down and off the cake. Make sure that there is a big pan underneath this bowl or glass to catch the excess or you will have a giant mess! This can also be called a Hard-set chocolate glaze or a gourmet icing for cakes! It reminds me of the magic shell ice cream topping. It is really delicious and not super sweet if you use the semi sweet chocolate. My favorite products: This rounded spatuala in this set is my go to! https://amzn.to/40NjbA9 Non-stick Cookie baking sheet (easy clean): https://amzn.to/3nTgtL7 All around go to baking sheet (easy clean): https://amzn.to/3KEnk40 Stand mixer (I've had mine since 2006): https://amzn.to/3KEd1Nl Kitchen scale (Easy to toggle thru grams/mL/lbs/oz): https://amzn.to/3Gsl9y2 Glass mixing bowls: https://amzn.to/3UfLkO1 Measuring spoons/cups (rounded makes it easier to scrape everything out): https://amzn.to/3Uh7OOu Glass measuring for liquid: https://amzn.to/417WIh1 #mirrorglaze #chocolateglaze #pourovercake No copyright infringement intent. Music: Sweet Musician: LiQWYD URL: http://www.soundcloud.com/liqwyd Music: Happy theme URL: InShot Disclaimer - Links included in this description might be affiliate link's. If you purchase a product or service with the links that I provide I may receive a small commission. There's No Additional charge or cost to you! Thanks for supporting my Channel so I can continue to provide you with Free content each week

This is an enriched dough donut recipe, which means that it uses butter, milk and eggs. It is a raised dough, which means that we use yeast. It makes a great tasting Boston Cream donut and the filling is absolutely delicious! Be careful because they are addicting! I couldn't stop after eating just one. I've never made donuts before and while they were a bit thin and not exactly round, it was really easy! You'll definitely want to try these out! Donut Recipe: Ingredients: 6 ounces (3/4 cup) milk, about 100 to 115 degrees. It is important to measure the temperature 2 ounces (1/4 cup) water, same temperature as milk. (Put the liquid together when you warm it up) 1 large egg 42 grams (3 tbsp) unsalted butter, room temperature 420 grams (3 1/2 cups) all purpose flour 50 grams (1/4 cup) sugar 1 tsp salt 2 tsp fast rise/instant yeast Neutral oil for frying- Canola, vegetable, peanut, sunflower etc. - depending on the pot you use will determine the amount. You want at least 2 to 3 inches deep of oil Ingredients for Cream filling: 2 egg yolks 67 grams (1/3 cup) sugar 2 tbsp cornstarch 1/4 tsp salt 360 ml (1 1/2 cups) milk 1 tbsp unsalted butter 1 tsp vanilla extract Ingredients for glaze icing: 1/3 - 1/2 cup vanilla candy melts (you could use white chocolate chips but then you'll get that flavor) 2 tbsp milk Ingredients for Chocolate icing: 1 tbsp cocoa powder 4 tbsp powdered sugar 1/4 tsp vanilla extract 1/2 tbsp unsalted butter pinch of salt 2 tbsp milk * if you want a thicker glaze you can always just melt 1/4 cup chocolate chips with 1 tbsp of milk* This recipe makes approximately 13 boston cream, 8 regular shaped and 8 donut holes. If you do make your dough 1/2 inch thick, expect to get less than that. There was a lot of glaze left, but I used all the chocolate glaze. Thicker dough will also result in a longer frying time needed. start with 1 minute, you want a nice golden brown before you flip/take it out of the oil. Instagram: https://www.instagram.com/amy.giveitagobaking #donuts #glazeddonuts #bostoncreamdonuts #donutrecipe #easydonutrecipe #doughnuts #raiseddonuts #yeasteddonuts #homemadedonuts Music: Feel Musician: LiQWYD URL: http://www.soundcloud.com/liqwyd

This cake comes together really quickly and the BEST part is that you make one batter, and then you get 2 flavors. You can keep it simple and just do different colors, or you can do the chocolate flavor as well. The possibilities are whatever you want! You could do pink for Valentine's day, green for St Patrick's day, etc. Easy to please a lot of people with this chocolate and vanilla combination. Don't forget to share this with a friend! #marblecake #cakerecipe #howto Marbled Cake Ingredients: 4 large eggs 310 ml (1 1/4 cups) milk + 60ml (1/4 cup) milk 120 g (1/2 cup)coconut oil, melted (canola or vegetable oil works as well) 2 tsp baking powder 2 tsp vanilla 1/2 cup (112g) unsalted butter, room temperature 3 tbsp 100% cocoa powder 330 g (1 1/2 cups) sugar 400 g (3 1/3 cups, properly measured) all purpose flour, sifted pinch of salt food coloring of choice I baked this in 3 six inch pans, but you can certainly bake this in 2 eight inch pans. You will need to check baking time as it will be different with the different size pan. Instructions: 1. In a small bowl combine 60 ml milk and the cocoa powder. Mix until cocoa is dissolved. You can warm this briefly in the microwave so it is easier to dissolve the cocoa powder. Set aside. Preheat oven to 325 degrees for small 6 inch pans, or 350 degrees if using 8 in pans. 2. Combine butter and sugar in the mixer and beat with paddle attachment until light and fluffy. 3. Add the vanilla and the eggs one at a time, mixing after each one until fully incorporated. 4. Add in the coconut oil until combined. 5. Alternate adding some flour, then some milk and incorporate each before adding more. Make sure to start with flour and end with flour. Try to only mix until just combined so you avoid over mixing the batter. Scrape sides down and give one more quick mix. 6. Divide batter. Put 1 cup of batter into a big bowl, add the chocolate mixture and whisk together until fully combined. Put 1/3 cup batter into another bowl and use this to color the batter. You can use any amount of batter for this part, but I only wanted this as a highlight color and not very dominate. 7. Grease pans and line with parchment paper. Make sure you grease the sides of the pan. Pour a little batter into the pans and then make dots with the chocolate and the colored batter. You can also start with putting some colored/chocolate dots on the bottom before adding the vanilla batter. 8. Once the pans are filled equally you will use a spoon or knife and slowly move it from one side of the pan to the other. Make sure you do not try to mix the colors, so only do a few passes thru the batter so you will still have the distinct colors. 9. Bake in the preheated oven on the middle rack until done. Approximately 35 to 40 minutes for smaller pans and 25-35 for larger pans. Cooking time will vary so make sure you keep a close eye on the cakes! Depending on your oven will determine how long your cake bakes. You can put a toothpick into the center and if it comes out clean (or 1 or 2 crumbs) then pull the cakes out of the oven. 10. Cool on a wire rack in the pans for about 15 minutes. Remove cakes and let cool to room temperature. Frost or wrap depending on when you are eating your cakes. Please leave a comment below if you need any help! Tag me on Instagram if you make this cake! I'd love to see it! Instagram: https://instagram.com/amy.giveitagobaking Music: A Strange Feeling Musician: Michael Ramir C. URL: https://mixkit.co/ License: https://mixkit.co/terms/ Music: Magic Musician: Koichi Morita URL: http://maoudamashii.jokersounds.com

This quick guide will walk you thru step by step instructions to get a piping bag ready to be able to decorate. (a piping bag is found in most baking isles the store.) I am showing you here with a clear disposable bag but they also come in washable/reusable bags that are usually white. #howto #pipingbag #cakedecorating

Hey there! I'm Amy. I'm excited to introduce my channel, Give it a go bakes. I'm a stay-at-home mom who loves to bake. On this channel, you'll find daily life to relate to while making simple and quick desserts. I hope you'll check out my channel and give it a go. I promise you, it won't be stress-ful baking anymore! I'll be posting simple and quick desserts, as well as stress free baking tips all while telling you stories about life that you'll be able to relate to or find humor in. I hope you enjoy this video and please feel free to give it a share if you think it might help someone else out. Get your Give it a go merch here: https://www.spreadshirt.com/shop/user/give+it+a+go+bakes/?srEdit=pa#?affiliateId=11625 #giveitagobakes #giveitago #bakingstory #becomeabaker #stressfree Music: The Beautiful Machine Musician: Jason Shaw URL: https://audionautix.com License: https://creativecommons.org/licenses/by/4.0/legalcode Music: Back home Musician: Winter Foe URL: https://icons8.com/music