Hi, I am Jazz! I’m here to show you how to create easy gourmet eats and treats!
Here you will find a variety of delicious recipes ranging from home cooked meals to creative desserts! Like, comment and subscribe for more videos to come. Let me know you have any suggestions for any new videos.
@inthekitchenwithjazz yes, but you have to be mindful of how much cinnamon you add, it retards rising. I've mixed it and the brown sugar with a bit of softened butter (think cinnamon rolls) to 'protect' the dough from it. Makes it sort of swirly!
That looks so good. ❤ We broke tradition in my house last year for the first time and I cooked a big pot of gumbo only. Maybe one dessert. I can’t turn around and do turkey and dressing and all the fixings four weeks apart. I get sick of eating Thanksgiving leftovers by Black Friday evening. This Christmas it’s going to be gumbo, meat pies, sweet potato pies, maybe a cake and that’s it. Oh yeah, baked macaroni.
What f+£kin use is this?!!?!? All this food.... nobody eating it and no mention of how they made it......must all be store bought for them likes ......sad. 😂
Hi, following your recipe, I don't know if I discovered a hack for the Caramel by accident. I just boil sugar butter and corn syrup till it reached 245. No need to stir since it's butter n sugar, won't stick to pan. For it to reached 245 on high, took no more than 6 minutes. So now I microwave condense milk so it does not bring your sugar temp down as you added. I added the condense milk, brought to 245 again in les that 5 minutes. So caramel can take less than 11 minutes if I had been microwaving milk at the same time the sugar , butter and corn syrup was boiling. Let me know if it worked out. If not, I have hocus pocus hands because it came out just like yours. I am still in shock😲
