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Ive never had luck whenever I try oatmeal recipes but this recipe is amazing! Im making it for the 3rd time this week, thanks for sharing 💜

Doesn’t help those of us that are visuals 😢

flour and cat hair....looks like my clothes too lol

Trying to freeze buttermilk biscuits after they are baked…any specific tips for them?

Hi! allow me to ask. With six months internship experience, is it possible to get a job at pastry? Thanks for your answer.

I got a nice in Sri Lanka who want to come over as a pastry chef and I got her resumes can some one help

Thank you so much,I’m going to try this

Hi Leslie, I love your videos and have learnt a lot! I am doing a baked egg challenge for my baby who is allergic and it calls for 1 cup flour to 1 cup egg. Do you think this recipe would still work? Thank you!

My Mom used to make me a birthday cake for some 50 years plus. As she is no longer with us, I will be attempting to carry on the tradition and trying it myself and you were very helpful in making it a possibility. It is a 7 layer maple vanilla cream with orange extract in the batter.

Thank you for info... They sure will com in handy. It will really help me a lot in choosing the right ingredients .

How do you search information for your business for how to become a bakery 🎉

Thank you for the tips

thanks a lot

ur my hero

Sorry but this is not a Quenlle.......this is a rocher

This was so helpful, thank you so much!!❤

This is great! Thank you

Please show us how you do it

Thank you so much! This was so helpful

Many thanks for the great information. Mistake that might or might not matter. Never underestimate the power of humidity. Most of us have some type of climate control in our house, but a rainy day of comfortable temperature with nothing turned on (heat or air), can impart a really significant level of moisture to the flour or a stretch of very dry conditions (winter, heat is on, no humidity), can really suck the flour dry. For a really wet project, cakes for example, it might not matter, , , but something more sensitive would be pizza, and very quickly, the flour can be over-charged to the dough, resulting in poor rise, and dry pizza. I know nothing about pastry, but intuition tells me that it's probably more sensitive than pizza and bread. BTW, you picked up a new subscriber

I'm vegan

Ok this is just a regular cookie in Afghanistan and Iran...

Keep animals our of the kitchen!! So unappetizing!

Did you say sourcream? Where do I find the list of ingredients?

Yes can u please tip the recipes

Thanks again!❤

Thanks for this! I tried to make these lobster and yellowtail quenelles with an elaborate sauce that took me hours and hours…and they dilapidated I’m still heartbroken. Trying again! Thanks for sharing..

is this boom boom girl

It was so much fun watching your video and checking out your final recipe on your blog. Your photos are all stunning like from Bon Appétit! I never thought it was this hard to create recipe. Thank you for sharing and bringing us to see all of your behind the scene work. So interesting. Please make more videos like this.

Hey there, how about showing in practice what you mean with small cutscenes in the video?

Thank you sharing your experiences! I have a stage tomorrow morning and I am very nervous to say the least!

Hi honey girl how are you your video really nice baking tips good wish you all the best good night honey girl 💗 Indi

I love your pairing guide

Just made this, I knew I was forgetting something, the brow sugar definitely step it up a notch! ❤❤

As someone who’s recently become a sole trader baker (I had my first farmer’s market last week), I want to learn to develop my own recipes to stand out in the market a but more. I have done my own spin on certain recipes before, but I’m ready to take the next step as an artisan baker.

Nice video

Just made this for my husband and myself for breakfast... Sooooo good!!!! Def will make this often. Its also a good way to use/get rid of canned fruit.

Thanks a lot, very great video ❤

I Loved the video thanks for showing your day

Subbed!

Possibly the best video ever for anyone who wants to bake. Come across so many recipes where folding is crucial, managed to bluff my way through all of them until I got to trying a Chiffon cake. This video explains it all - technique, timing, what it should look like at each stage of the process and when to stop. Thanks so much!

These were excellent tips. You give such great and useful information in your videos. I just discovered your channel and hope you have more videos planned soon! 😊

Absolutely loved this video! Please share more tips! Recipe development is so interesting, and learning about your process was very helpful. Thanks for giving some structure to the process and sort of demystifying the idea of creating recipes from scratch. There are not a lot of videos tackling this topic and you gave some excellent tips! 😊

Boycott Oatly! They are part owned by Blackstone, a biofuel deforestation company!

Literally the first person I've seen who explained folding while showing an actual folding motion. It actually makes sense now!! New subscriber here.

Enjoyed your video. Informative.

Great video really helpful

Baking is just my passion but I do not have as much knowledge as I need to be good at it

Great video. I would love to watch more like this! New subscriber here. :)

thanks for sharing your day!