Hello Friends and welcome to my exciting little world of culinary adventure! My name is Rachel Elizabeth and I'm a self taught cook/baker with a serious craving for learning new recipes and having fun at the same time! This channel is my safe space to try new and challenging recipes without any fear of failure, all while having a great time. Throw your apron on and let's create together!
I think you done fine. It looks delicious and don't be hard on yourself. I think they did turnout the way they were suppose to. They sound crunchy. You done great.
@@RachelsBakingCorner we all have done this more than once, I know I certainly have. I’ve made these before in the throw away,lined with nonstick foil extra long size, BBQ SIZE.
Just watching you let's us adjust in our own mixing. I hate that you got burned mixing that up. I have to make this, but know it will be time consuming. Your a joy to watch and I just subscribed to ya.
Yeah it’s a blessing and a curse😅 I try to only pull out the measured amount of ingredients I need and after cutting them, put them into a bowl about the size of my cooking pot so I can tell if I’m making too much
Rachel, you had enough ingredients that you really should have used about 2-3 cups of Rice Chef. It would have been absolutely perfect! Thank you so much for sharing your recipe! Merry Christmas!❤🙏🎄
Once you add the baking soda, you must act VERT QUICKLY to mix it in with the dry ingredients. It stiffens up verrrry quickly. Candy-making is time sensitive. If you wrinkle up your parchment paper and then flatten it out, it will conform to the shape of the pan nicely. Be sure,to spray the top of the,parchment with the cooking spray. The. The coated mixture won’t stick when you are trying to stir it up. I will be trying this recipe.
You could’ve put them on your cookie sheet with parchment paper and put them in the freezer half an hour and then you pop them right into a preheated oven I think I’ve been making these cookies for about 30 years now they definitely are amazing
I’m 69 yrs old. Back in my day these were called Russian tea cookies!! My husband’s sister came from Greece. She made these cookies and they were called Greek Wedding cookies. She made them in a flatbed circle and crescent shapes. Isn’t it funny how different countries called the exact same cookie different things!?! 💕🙏🙏
That’s why you needed to ADD the Toffee bits!! Toffee to your mixture to bake and when it’s done cooking you add more toffee bit’s and stir one more time, then let it cool 💕🙏🙏
I would be interested to know what temperature a good, electronic candy thermometer registers after the five minutes of cooking the "toffee syrup." I suspect it is something less than would be required for "hard crack" state, the state at which peanut brittle syrup is made = very crisp. I think if you used a candy thermometer, cooked the syrup up to hard crack state, and also added in one teaspoon of baking soda instead of one-half teaspoon, you might be able to achieve that lighter, crisper toffee coating desired.
The Heath toffee bits that the original recipe calls for is the "Bits O' Brickle" variety that isn't covered in chocolate. If you use a larger, shallower bowl, you'll be able to more easily toss the mixture and not have to get your hands so close, risking burns.
Thank you for this. We’ve already had Thanksgiving in Canada, but I love watching USA Thanksgiving videos. I’ll probably have a USA Thanksgiving, just for the food! Would you consider doing a cornbread recipe? I love cornbread, but am always wanting to try new recipes.
I’m definitely going to make these for my grandkids’ lunch kits! Thank you! Also, I have friends with celiac so I really appreciate that you gave us the gluten free info.
I have no idea why the RU-vid algorithm chose to be kind for once but this video was recommended after one from America's Test Kitchen and I am *SO* here for it. Rachel, you are adorable. I am going to make this. <3
