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Inside the Legendary King Cole Bar at the St. Regis New York | Global Tastemakers In this video, get a behind-the-scenes look at the legendary King Cole Bar at the St. Regis in New York City, a Global Tastemaker winner, as we explore its rich history, stunning renovation, and iconic ties to the Bloody Mary. Plus, we sip some classic cocktails, including the Manhattan and variations of the Red Snapper, all while getting insider tips from their mixologists. Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking here: http://www.youtube.com/subscription_center?add_user=foodandwinevideo or the subscribe button above—and don’t forget to turn on notifications by clicking on the bell. More ways to follow Food & Wine: Instagram: https://ift.tt/vlPgdpW Facebook: https://ift.tt/MHiXv5E Website: https://ift.tt/79Rpnds Subscribe to Food & Wine: https://ift.tt/mpdMugh Food & Wine inspires and empowers our wine- and food obsessed community to eat, drink, enter...

New video by Food Network on YouTube

Duff Goldman's Confetti Snickerdoodle Ice Cream Sandwiches | Food Network
Duff adds a sprinkle of color to these snickerdoodle ice cream sandwiches for a fun, frozen treat! Catch Duff on #KidsBakingChampionship, Mondays at 8|7c from 12/26 to 2/27. Stream it the same day on #discoveryplus: https://ift.tt/uXyvHY0. Get the recipe ▶ https://ift.tt/gGfsJOn Subscribe to Food Network ▶ https://ift.tt/FlWsivz Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Confetti Snickerdoodle Sprinkle Ice Cream Sandwiches RECIPE COURTESY OF DUFF GOLDMAN Level: Easy Total: 2 hr 35 min (includes chilling) Active: 35 min Yield: 24 cookies Ingredients Cookie Dough: 1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature 3/4 cup (150 grams) granulated sugar Pinch of kosher salt 1 1/3 cups (200 grams) all-purpose flour 1 teaspoon (4 grams) cream of tartar 1/2 teaspoon (3 grams) baking soda 1 large egg, separated 1 teaspoon (5 grams) vanilla extract 2 1/2 tablespoons rainbow sprinkles Cinnamon Sugar: 1/4 cup (50 grams) granulated sugar 1 tablespoon (7 grams) ground cinnamon To Assemble: 1 pint of your favorite ice cream 1 1/2 cups chopped toasted nuts, mini chocolate chips, sprinkles or any other topping you'd like Directions For the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium-high until it's light and fluffy. In a medium bowl, whisk together the flour, cream of tartar and baking soda. Add the egg white and half of the flour mixture to the stand mixer and slightly combine on low speed, scraping down the sides of the bowl as needed. Add the egg yolk and vanilla and combine on low speed, then add the remaining flour mixture and mix for 10 more seconds. Remove the bowl from the stand mixer and gently stir with a spatula until well combined and a nice dough forms. Add the sprinkles and stir for a few more seconds to incorporate, but be careful not to mix too long or you will crush the sprinkles. Transfer the dough to a medium bowl, then refrigerate for 15 minutes. Preheat the oven to 350 degrees F. Cover 2 sheet pans with parchment. For the cinnamon sugar: Combine the granulated sugar and ground cinnamon in a small bowl. Roll the chilled dough into 1- to 2-inch balls, then roll the balls in the cinnamon sugar, completely coating them. Arrange the coated balls on the sheet pans about 3 inches apart so the cookies can spread without running into each other. Gently flatten the tops of each cookie with your fingers. Bake for 15 to 18 minutes, until the cookies start to brown. Cool the cookies on a wire rack. Once cooled, stick the cookies in the freezer for an hour. To assemble the cookie sandwiches, scoop the ice cream of your choice and place it on the flat side of a cookie, then sandwich the top cookie on top. Smush it until the ice cream is level with the edge of the cookies. Clean up the edges of the ice cream with an offset spatula so that they are flat. Next, get a bowl that is big enough to fit the whole sandwich into it and fill it with chopped toasted nuts, mini chocolate chips or sprinkles. Roll the edges of each cookie sandwich in the topping to coat. Eat immediately or put the sandwiches back in the freezer for 10 minutes to help the sprinkles stick, then wrap them in plastic wrap to share with friends! Cook’s Note Never leave a child unattended in the kitchen. This recipe is appropriate for children of various ages. When a recipe calls for cooking on the stove or using a knife, an adult should do those activities and let the child assist, if age appropriate. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://ift.tt/aMubgfm ▶ FULL EPISODES: https://ift.tt/vEQrneH ▶ FACEBOOK: https://ift.tt/13hrkLc ▶ INSTAGRAM: https://ift.tt/SQX2YK3 ▶ TWITTER: https://twitter.com/FoodNetwork #DuffGoldman #FoodNetwork #IceCreamSandwiches Duff Goldman's Confetti Snickerdoodle Ice Cream Sandwiches | Food Network https://www.youtube.com/watch?v=Q75JalJnklg


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