Hello, my name is Taylor and I am a proud born-and-raised Coloradoan. I have a huge passion for food, mostly the eating part, but I really enjoy the making and plating parts too. The purpose of this channel is to make you laugh/smile and give you the tools to make delicious food at home. Once you learn how easy it is to cook, you won't want to stop showing off your new skills. Food can be so many things: nourishment for the body to grow, fuel to get through the long day, the freedom to create and express yourself, and the bond that brings people together. Hopefully you learn something new and make memories with family and friends over some delicious food. Reach out and share a favorite memory of yours.
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I was also a bit nervous when I first made these. Escipally having very little baking experience. They seem really hard to make but they are actually easy. It's a fun recipe with all the different colors. I'm sure you can do it. Just take your time and have fun with it. You got this!! Let me know how they turn out.
Thanks for the recipe Taylor, these look incredible I hope to make them soon! I don't have any of that coarse salt would you recommend I use table salt or skip the salting process altogether?
You can try using table salt if you do not have any flaky sea salt for the tops. It may not have the same effect. I believe the best thing to do is grab a really small pinch of table salt and put it in the palm of your other hand or on a spoon. This way you can gauge how much you grabbed. You want enough that looks roughly like 8 to 10 little grains of salt. That's how little you want to use. I would only try this on like one or two muffins. See how it works then the next time you make them you know how much to use. You don't want to spend all the time making them to just ruin them in the end. Of course if that seems like too much work you can totally skip adding any and just eat them. Hope this helps. Enjoy making them!
It’s beautiful! Definitely going to give this a go. Maybe a touch on some key lime pie. What is the origin of the name “curd” though? It’s almost insulting and kind of unappetizing. Is the name from the process?
Thanks. Oh nice that sounds good! I did a little research and it looks like the recipe was created in the 1800's in England. It was originally made with lemon juice and cream. The acid from the lemon juice would cause the curds to separate from the whey that is in the cream. Leaving behind curds that took on the flavor of the lemon. Giving the lemon curd its name.
Baking the chicken to 155 F or 68 C is the perfect temp giving us juicy tender chicken. So when it's reheated it may go up a couple of degrees but it will still leave the chicken in that "perfect zone" of still being juicy and tender. Of course things may vary depending on the microwave being used, how long it's reheated for and personal preference of what is considered dry. Hopefully this helps. I've had no issues. Thanks for watching!
Lol that's funny. They're totally worth the effort. You can easily break the recipe up into two days. Make the cupcakes one day then make the frosting the next day. This way it doesn't feel like as much work. Also thank you!
