There is something calming for sure about making biscuits. I do the exact same thing. Hopefully whatever was upsetting you has passed and you have since been able to enjoy some comforting biscuits. Great idea to find new ways to make them! 🤗

Hello NellenelleForSure! All questions are welcome. Heavy whipping cream, light cream, half and half all work very well. They are all versions of some sort of cream and will cut down some of the sweetness better than milk. Room temperature is a bit relative. Some have very cold temperatures in which the butter cannot soften and others have very warm to the point the butter becomes liquid. You want the butter to be softened to the point it is “pliable.” You should be able to push into the butter with your finger and feel just a slight resistance. It shouldn’t be so soft it’s getting liquidy or your finger easily pushes to the bottom without effort and comes out greasy. Butter around 70 Fahrenheit (21C) will give you great results. I hope this helps!

Hello Rosariolarracas4775, Went back to correct the recipe, but it states 3 cups of flour just like the video. Could you link me to where it is saying 4 cups? I can’t find it. In the meantime, I am sorry that happened to you. In fact, made cookies last night and forgot the eggs listed in the recipe and they ended up dense as well.

That is an excellent tip, but I think you meant it for a different video. 🤗

226 grams.

1 ounce is a little over 28 grams. 226 grams for the 8 ounces of cream cheese should do the trick.

You can add cream cheese to this recipe. It makes it very unique and more tangy, less sweet. A lot like a no bake cheesecakes. You want to softened it and beat until very smooth in a separate bowl. Then mix it in at the very end to avoid lumps. Use 1 block or 8 ounces. Hope this helps!

What recipe are you using? What is the humidity in your area? Are you using parchment paper or silicone mats? It could be the recipe, the humidity, the silicone mats or a combination of these factors.

Glad you liked it!

Thanks, Sammichen! 🐕🐕🐕

Practice will help! We live in a humid climate and it’s much trickier for sure, but now you can learn how to combat the humidity cheaply. 😆

You are very 🤗 welcome!

Emma! I’m trying to figure out this new to me camera so thought I’d do a silly video. I am working on a new bread video but it’s taking a long time. Hope you are well!! ❤️💕🐕🐕🐕

​@@Jacksonsjob You made me laugh too,Sara,😊 I like the disclaimer regarding saliva and dog hair,too funny but true😄 I'm doing well Summer is a nice time of year but already the sun is rising later..but fall is a wonderful time of year🌳🍃🍂🍂I'm doing well thanks You sound wonderful :))

@@emmabenuska699 this has been an interesting summer. Hot and dry. Yes, it’s in everything. 🤣 I found dog fur in the dog treats I made the other day.

She sends her love!

🤣 Perhaps you are, Neil! Hope you are well.

@@Jacksonsjob Freakin busy with all the flooding. A question for you, have you ever tried a recipe for "fried green tomatoes". It's been on my mind since the movie, Driving Miss Daisy.

I’ve watched that movie so many times. Jessica Tandy is one of my favorite actors of all time and so is Kathy Bates. 2 large eggs ½ cup buttermilk (regular milk works) 1 cup plain or all purpose flour ½ cup cornmeal (sometimes called corn flour) ½ cup bread crumbs (we used to toast bread and crumble it when cool) 1-2 tsp salt 1 tsp black pepper 1/2 tsp cayenne Whisk eggs and buttermilk. Combine cornflour, breadcrumbs and seasoning together and spread on a plate or shallow bowl. Place flour on a separate plate or bowl. Cut tomatoes 2.5 cm thick, coat both sides with flour, dip into buttermilk and eggs, coat with breadcrumb mixture. If you like a thicker coat, redip in milk and then again in breadcrumbs. Fry 180-190C oil until golden brown on each side, about 1-3 minutes. Drain on paper towels or a cooling rack. Serve while still hot. I want to say it’s enough to make 3-4 tomatoes worth of

🤣🤣🤣 I was so amused with myself forgetting the bag like that. I wonder if professionals ever forget? The pups say hello! 🐕🐕🐕💕😆

@@Jacksonsjob- professionals may not admit it, lol

That or they have someone checking their work! 🤣😂

I tried so hard to keep them out of videos at first but now I find it amusing to see how often they lurk in the background. Glad to see you find it amusing as well! 💕❤️🐕🐕🐕

You are welcome 🤗

It has to air dry before being stored. Otherwise, it will clump and be sticky.

I’ll give you measurements of the two dairy-free icings I use plus a link to the full recipe if you need more details. For a margarine icing: 2 ½ cups (312.5g) powdered sugar ½ cup (113g) softened margarine 1 tsp (5mL) vanilla 1 tsp (5mL) milk, juice or water ½ tsp (2.5mL) vinegar jacksonsjob.com/old-fashioned-margarine-frosting-recipe/ For a shortening based icing: 3 cups (375g) powdered sugar ½ cup (96g) shortening 2 tsp (10mL) vanilla 1-4 tbs (15-60mL) water ⅛ tsp (.75g) salt jacksonsjob.com/bakery-style-classic-white-frosting-recipe/

I made it today the cake was marvellous the fluffiest I've ever made thank you!!

@user-k4x you are very welcome! 🤗 I’m glad you enjoyed the cake. 🍰

Hello Nicole, I am the same way with the spring form pans. I just don’t like how the cake turns out. For the sheet cake, make some extra support strips and make them a bit wider than for the circular pans. It will help with leverage and keeping them from cracking as you remove the cake. I do not currently have a pumpkin cheesecake recipe although I am working on a small one. However, I do know this one is a very good option and she has a lot of great reviews. natashaskitchen.com/pumpkin-cheesecake-recipe/

@@Jacksonsjob thank you! I made 3, 6” cakes using my Wilton pans lined like you showed and they were perfect! I was able to freeze one this morning. Turned out perfect.

@Nicole-ct6qe that is wonderful news!!! It’s been a game changer for me. Enjoy your cheesecake and great idea on freezing one! I should do that.

I’m glad you found it useful, MissFrogify! I hope it helps you become more successful at making macarons. Let me know if you need more help troubleshooting.

Hope you enjoy the bread! 🍞

Probably because I had a lot of experience failing at macarons before learning how to make them. 🤣 Let me know if you need more help. 🤗

It seems to be a new thing. Used to have three options: fresh, instant and active when I first started out. Now it’s hard to find just instant.

When I weight out flour, it comes to 150 grams. This video was made to supplement recipes I personally create and to show why it’s different than what the industry standard shows. Hope that helps!

@@Jacksonsjob I don't have that weighing

@obitoxshinobi8978 that is okay. As I explained in the video, everyone measures their flour differently. This is due to a wide variety of reasons. For example, a disability, the brand of measuring cups and type or brand of flour can all affect the outcome. That is why weighing out your dry ingredients as opposed to using measuring cups is a superior method. Have a great evening!

You’re welcome!

@@Jacksonsjob I’m gonna crack this in the morning so hope it turns out good tmrw!

Good luck! Hard candy is a little tricky to learn, so take your time and go slow.

@@Jacksonsjob it worked! Thank you

@DodgeThis24 fantastic news! Enjoy your candy!

Great show! Get good quality blue food coloring, or the candy turns green if you buy the cheap drops in the grocery store. I recommend gel based.

Oh Gidget, I am so sorry to hear of Zoey’s passing. She had a long and very loved life but it’s never enough. I will pray your memories of happiness overshadow your grief. It’s never easy losing your loved ones.

@@Jacksonsjob what made it so much worse was Zoe was my last correction to Mom. Kind of made me grieve for Mom again. 😔💔

That’s right, Zoey was your mom’s little girl. 🥰 I know what you mean about that final connection. Best advice is to just grieve all the emotions and hold tight those still with you like Mr. Buddy.

You are very welcome! 🤗

The issue with faster when making hard candies is the fact it often leads to burning, crystallization or both of the candy. Worse, severe burns to your skin and damage to glass stove tops are more likely to occur due to the fact the water will be sputtering, steaming and possibly overflowing as the moisture is driven off the sugar. When it comes to making hard candy, slow and steady is the way to go until you are very experienced AND willing to take a real risk of damage or burns. 🥵 My suggestion if you really want candy and fast, go to the store. Plan to make hard candy on a relaxed day instead. Trust me: you do not want a burn from sugar syrup or steam. 😳🤬👿😤😖🥵🫣 Hope that helps explain why it’s a slow process! 😊

Are the holes uniform or sporadic? If they are big bubbles, but also full in other areas, turn down your mixer to a lower speed. It will take longer to beat, but it will eliminate any bubbles.

You are correct. Country gravy is a simple name for a thicker version of the white sauce. 🤗. Poorer folk used it as a meal due to how cheap it was to make and feed their large families. It has since become a staple in country cooking. All recipes have an origin somewhere. 👨‍🍳Happy baking!

The one thing that is happening is instant dry yeast is being replaced with fast rise yeasts in stores and is becoming harder to find. I suspect it’s simply dry yeast they tell you to heat the liquids to speed up the process as I’ve used it like instant dry yeast and had great results. Yay for summer!

Haha. 🤣 I appreciate the comments and likes. You usually are the first. You must have the notifications on.

@@Jacksonsjob I do. Like in the old days when the newspapers were “hot off the presses“.

🤣🤣🤣 I just got notification that I hit 1 million views right after you watched the video. Maybe you were the millionth viewer and need a room of confetti 🎊 and a trophy? 🏆 😬

@@Jacksonsjob How funny is that 1 million imagine that. Maybe I’m like your Willy Wonka golden ticket.

A good luck charm of sorts! I think the story behind the boy leaving show business after stardom to become a vet was amazing.

I’m struggling with this new video camera so I’m glad you found merit. I found it tends to go out of focus when I move too much. And with nerve pain in both hands right now I’m all over the place. 🤣 I’m glad you are patient with me. 🤗

Hello, Karen! It’s always a pleasure to see you. 🤗 We will learn together. The “roll” in the first few seconds was not made on purpose and gave me the idea for the video. My husband picked up yeast for me and I didn’t bother reading it. It was active dry yeast and I didn’t proof it, so I should have a sticky note myself. 😬🤣🤦‍♀️

Haha, true! So I had recently got store bread where I’m injured and didn’t feel like making anything. Thought I would eat a sandwich. It was a huge mistake. So gummy and weird textured. The bread was like glue when you chewed it up.

Sweet little cakes of Satan. 🤣 I’ve been there with the melting into other cookies. The best tip I can give anyone is to purposely under mix the batter when starting out so you will at least get the texture of a macaron and with time and a little more folding, the shape will come naturally. Thanks for the tip on the remixing! I dislike that they automatically opt you into features and even when you opt out, people steal content anyway. Times have changed. 😕

Thank you! I hope it helps. ☺️

Haha, ironically I am one of the most picky eaters you’ll meet. It’s why I started baking. I’m staying in the kitchen. 🤣🤪☺️

Hello! I have never put graham crackers fully up the sides of a straight pan, but I have went up 1/3 of the way and it turned out well. The only way to find out is to try. If it makes a bit of a mess, it will be a delicious mess. 🤗😁

Glad to be of some help! 🙂

You are very welcome. 🤗

You are very welcome! 🤗

You’re going to need a big bowl! 😂

This response was just what I needed to hear as it’s been an incredibly rough day. Thank you, Jeremy, for making me smile and laugh at your description of my little man. It really does suit him as he had a very big personality. He was my world and I’m rather lost without him. You are right, they are great friends and better family.

Hey, thanks for watching more videos! Our pups are such lovely little family members.

You are very welcome! We make this often since we usually have most of the items on hand. Glad you liked it!

Thanks for the useful tips. I’m sure others will benefit! 🤗