Blender Cakes | Milk Street TV Season 8, Episode 5

[@JaneAndrade-v8u]

Mexican Sweet Cornbread Ingredients: Wet Ingredients: 1 1/2 cups corn kernels 36 grams very fine cornmeal 1/4 cup whole milk yogurt 1 can condensed milk 2 eggs 2 egg yolks 1/2 cup vegetable oil Dry Ingredients: 1 1/2 cups all-purpose flour 2 tablespoons cornstarch 1/2 teaspoon salt 2 teaspoons baking powder Instructions: Blend the corn mixture: In a blender, combine corn kernels, cornmeal, yogurt, and condensed milk. Blend on medium for 15 seconds. Let the mixture sit for 10 minutes. Add wet ingredients: Add eggs, egg yolks, and vegetable oil to the blender. Blend on medium for 5-10 seconds. Pour the blended mixture into a large bowl. Combine dry ingredients: Whisk together flour, cornstarch, salt, and baking powder in a separate bowl. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Bake: Pour the batter into a greased and floured baking pan. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

[@nikkibelmont9199]

Thank you much

[@BeachPeach2010]

It goes in a 9" round pan. 😉

[@kww4680]

Do you the recipe for the yellow blender cake from this episode?

[@lauraaguayo9574]

Thanks

[@glw5166]

Many thanks!

[@kathleenstoin671]

For those of you who want this recipe, and don't want to pay Milk Street for it, you can find a similar and probably more authentically Mexican recipe for it on Rick Bayless's channel.

[@br4653]

Can’t wait to try! Thank you!

[@JaneAndrade-v8u]

Brazilian Carrot Cake Ingredients: Dry Ingredients: 262 grams all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Wet Ingredients: 12 ounces carrots (peels on) 321 grams sugar 1/2 cup vegetable oil 3 eggs 2 teaspoons vanilla extract 3/4 cup coconut cream 2 teaspoons orange zest (from 1/2 orange) Instructions: Prepare the carrots: Wash the carrots thoroughly, peel them, and cut them into 1-inch pieces Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Combine wet ingredients: In a separate large bowl, combine the grated carrots, sugar, vegetable oil, eggs, vanilla extract, coconut cream, and orange zest. Beat until well combined. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Bake: Pour the batter into a greased and floured 9x13 inch baking pan. Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool and frost: Let the cake cool completely before frosting with your favorite cream cheese frosting. Enjoy your delicious carrot cake! Personal Note: For a more intense carrot flavor, you can roast the carrots before grating them.

[@nikkibelmont9199]

Thank you much

[@RevShifty]

How awesome, thank you so much!

[@jeannecastellano7181]

Why did you measure the dry ingredients in GRAMS? Why not measure them in cups???

[@glw5166]

Thanks!

[@qflower4982]

Tks

[@NykkiLaneLane]

The puree method, mentioned for the Brazilian carrot cake, is very similar to what James Hoffman (the coffee guy) said to do for a vegetable stock: juice them to get the most flavor from everything and then combine and heat.

[@joanoconnor6693]

I have been using blender to do all ingredients except the dry. I warm the butter then add. Easy way for small fruit cake mix..

[@NBK1122]

Finally, a carrot cake that doesn't contain nuts.

[@aloras405]

You do realize you can omit the nuts, in any recipe right?

[@cydkriletich6538]

Or raisins!

[@guerdafrazilus291]

Beautiful cake looks delicious

[@gloriaf6971]

I want to make this cake. It looks really good.

[@saraocampo9066]

In Colombia we have the same cake with a fresh corn and as you say our corns are very different of the corn in the States

[@guerdafrazilus291]

Looks Delicious

[@copyboy]

What happened to the current season's recipes being free for a limited time? I was just able to get recipes from season 8 episode 1 on the website a few weeks ago and now I'm locked out of all of them without a membership! Ridiculous.

[@gsaldrich8]

I thought the same thing. The KZbin was just posted a few days ago and I was certain I was going to be able to get the recipes. They need to take that claim out of their videos before posting.

[@howieroarke]

Of course you need to subscribe. Chris walked away from a $1mm/year job to do this. You think he wanted to take a pay cut?

[@geezermann7865]

This is different. I have a blender, and ingredients. I may try one of these.

[@beckyheydemann1332]

What makes using the blender better than just using a whisk? I’d rather not have to deal with an appliance unless it’s necessary. Nothing is actually made faster or easier by using the blender for these recipes, except puréing the carrots.

[@lissyniña]

It would have been really helpful for them to mention how to turn that last recipe into chocolate cake it's not just about adding chocolate because you have to add a couple other ingredients, like baking soda

[@krikeles]

Waring blender experiment, also known as the Hershey Chase experiment demonstrated that DNA is the genetic material. Versatile device

[@lissyniña]

🤯

[@lauriechapman9304]

ok to use a Vitamix instead of a blender? Vitamix is a blender, right?

[@nancyalfaro5074]

Yes, Vitamix is a super powerful blender.

[@sandramohammed824]

IM FROM TRINIDAD AND TOBAGO,I WILL TO HAVE THE VANILLA CAKE RECIPE PLEASE,IM NOT SEEING IT HERE, THANK YOU 💕

[@Greg-yt4zr]

I make blenders pies alot.

[@lissyniña]

Wow how's that?

[@velocitygirl8551]

I’m so confused… where is the entire recipe for the sweet corn cake!!? I’m winging it by how much it looks like in the cup he’s using!? Salt!!? No idea! This could’ve been fun, but I’m stressed lol

[@callioscope]

Will the frosting be sweeter than an ermine frosting? We don’t like super sweet in our house, and though I don’t mind making smbc, a cake this easy deserves a frosting this easy. Also, can I halve the cake recipe for 6” pans?

[@geolynx9469]

nice! Geppetto

[@rosemary20001]

It is astonishing that you're measuring flour by cups. (corn cake)

[@lilyg4925]

With all due respect, did you pay for the recipe or you just asked for it and capitalized here in the US?

[@GTOmama]

Will a food processor produce a similar product?

[@47retta]

Can i substitute coconut oil for the vegetable oil in all the recipes?

[@rochelles.8387]

I don 't see why you couldn't. Avocado oil is another healthier oil.

[@47retta]

@rochelles.8387 coconut oil is more saturated than other vegetable oils, in other words, harder at room temperature. So it may act more like butter in a recipe.

[@rochelles.8387]

@@47retta I've substituted coconut oil for other oils and it has worked, just melt it first. It is worth experimenting if you don't want to use avocado oil or another oil.

[@47retta]

@rochelles.8387 That's what I'm going to do.

[@lissyniña]

Ohhh, really??? No recipe???

[@dianeroome972]

You can't try these unless you buy a subscription to the website. Shame. I wanted to try the Mexican corn cake.

[@BeachPeach2010]

Mexican Sweet Cornbread Ingredients: Wet Ingredients: 1 1/2 cups corn kernels 36 grams very fine cornmeal 1/4 cup whole milk yogurt 1 can condensed milk 2 eggs 2 egg yolks 1/2 cup vegetable oil Dry Ingredients: 1 1/2 cups all-purpose flour 2 tablespoons cornstarch 1/2 teaspoon salt 2 teaspoons baking powder Instructions: Blend the corn mixture: In a blender, combine corn kernels, cornmeal, yogurt, and condensed milk. Blend on medium for 15 seconds. Let the mixture sit for 10 minutes. Add wet ingredients: Add eggs, egg yolks, and vegetable oil to the blender. Blend on medium for 5-10 seconds. Pour the blended mixture into a large bowl. Combine dry ingredients: Whisk together flour, cornstarch, salt, and baking powder in a separate bowl. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over mix. Bake: Pour the batter into a greased and floured 9" baking pan. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

[@Susan-mw3wu]

Just repeat video to get amounts

[@kathleenstoin671]

Most KZbin cooking and baking videos give their recipes for free, but Milk Street wants you to subscribe, for a price. Sorry, but I think that's pretty stingy, especially since they make lots of money on their products and cookbooks. I watched this video, but I won't subscribe just to get their recipes.

[@carolynw.walker6611]

I received a similar request to “join”email recipes from this group for a price. I too many other great recipe options out there to feed that ego, opting out.

[@crazycatlady61]

Cream cheese icing every time, forget the chocolate

[@kathyk479]

You only cut about half the corn off the cobs???? I don't know why this is bothering me???

[@rl42382]

I do a no cook pasteurized egg whites mock Swiss meringue

[@prosecuteryi357]

What brand is the blender? And size of your knit plz!

[@kenken6550]

My SIX YEAR OLD?!?

[@mumslondonlife5907]

Six year old grandchild... right 😮

[@javadhamzavi985]

See your heart surgeon, after you smell it.😮

[@seattlelite3136]

No recipe !!! 🤷‍♂️.

[@ladydamemarvelous-micynyc7265]

How can he have a 6 year old. He's 100?1?

[@dannirr]

Is the corn cooked first?

[@alegalindo5684]

No

[@thegatesofdawn...1386]

I don't like channels that don't give the recipes. Why bother.

[@mb0314]

Please clean the contents out of you can. What is the deal with you professionals not scraping all of your ingredients out of cans and bowls?😡

[@maxineb9598]

Do you really want to watch someone scraping out a tin in real time?

[@SorayaEsfandiary_]

My pet peeve.

[@Lisa0713]

Drives me crazy 🤪

[@isabellasmith8377]

What for? It extends video time which isnt necessary. Unless youre watching these videos to put yourself to sleep…?

[@MikehMike01]

@@maxineb9598yes

[@kst6959]

I echo everyone's sentiments. I don't mind paying a membership to gain access to archives, but charging folks to get to the recipes of current season is new and obnoxious, especially when you don't even verbally give the recipe amounts in the video. So essentially there's no reason to watch these videos anymore if I'm not a member. I can see why this channel is struggling.

[@Free2CMe]

😊 Milk Street! 😊 I've been looking for you! Subscribe! Subscribe! Subscribe!

[@Ratgon]

Oh brother. Thank God you let us all know that as an 8 year old you vehemently didn’t like the taste of a box cake.

[@kathymckenzie9794]

WARNING: Christopher Kimball is cashing in on untested, unreliable Milk Street recipes. Everything I’ve made has been a waste of time and money-like pouring effort down a drain. I will never trust their recipes again. Milk Street clearly values profits over delivering quality results, so don’t fall into the same trap.

[@KBystedt10]

I’ve done hundreds of milk street recipes over the years and only had about 3 that I didn’t like.

[@kathymckenzie9794]

@@KBystedt10 3 is too many

[@PP-ix2pm]

Then why are you watching? Would you work for free? Christopher Kimball and his team use lots of ingredients and need supplies to research recipes so you don't waste your time or ingredients. This is his profession, not his hobby.

[@barbh6987]

These ingredients are very normal for cakes. I think if it doesn't make sense or too many ingredients don't make it.

[@lilyg4925]

With all due respect, did you pay for the recipe or you just asked for it and capitalized here in the US?