bake cookies with me while i update you on my life

now this could go terribly wrong these
could end up tasting like little so
for the best
hey guys what’s up so for today I’m
going to be filming a like baked with me
videos so if you know me and you follow
me you know that I haven’t been on
YouTube or haven’t been really making
content at all for a while and I’m back
today I feel like now that I’m done with
the move and I’m settled in the lake I
feel like now it’s time to get back into
making content and what better way to
come back then to do a bit with me so if
you follow me on Instagram you know that
I have talked a lot about like nutrition
and everything and how I can’t eat
gluten recently so what I’ve been doing
is I’ve been eating gluten free and I
recently went to the store and I got
this I never make to this I’ve never
made anything gluten free so I’m
actually a really good Baker like Oh
jock the side of a really good Baker
when you start making like with
alternatives it takes a while to like
you know make it good so I’ve never used
this before I’m really nervous because I
know that I’m gluten free flour can
taste really gross it could taste like
cardboard and yeah I mean it’s made out
of rice potato pea fiber and tapioca so
I don’t think this is going to be good
though we’ll see this recipe is going to
be gluten free and dairy free but it’s
not gonna be vegan because I’m eating
eggs
[Music]
a matcha because that’s basically what
I’m doing is I found a recipe online and
it’s from Betty Crocker and the home
girl because she harasses art was really
good but the recipe is just gluten free
it doesn’t actually it’s not dairy free
so I’m gonna making it dairy free so you
can see that it’s um for personal all
credits to Betty Crocker I’m gonna
basically just completely alter the
recipe it’s calling for butter I’m gonna
use the vegan butter because I don’t
need dairy I’m also gonna make some
royal icing so when you make sure
cookies but just by the way that’s what
we’re making we’re making gluten-free
sugar cookies when you eat your cookies
if you eat them plain it just tastes
gross it’s like dry and everything so
I’m gonna make some royal icing which is
why I also have the eggs though so yeah
um this is gonna be quite the adventure
because like I said I’ve never made
anything gluten-free and I’m really
nervous so I say we just got right into
it I’m gonna grab a bowl and if you also
want to make this recipe I’ll leave it
in the description box and I’ll just put
like all of my like old like what I’ve
altered in the recipe so I’ll linked the
original recipe and then in the
description box I’ll put like what I
used and the measurements and everything
because I do know baking I have a making
a really really really really really
really long time and I know what I’m
doing I just am a little bit nervous so
enough I haven’t baked in a really long
time because I’m an eating gluten so I
haven’t baked in like I want to say four
months
yeah that’s something about right so
let’s go so the first thing that the
recipe says to do is in a large bowl B
granulated sugar churning and stop and
better with an electric mixer okay so I
do have an electric mixer but I’m too
lazy to get it and I’m also too lazy to
use it and I’m just gonna use it I’m
just gonna beat it with a spatula
because I don’t feel like taking out the
electric mixer today so it says to use
how many cookies this is make makes 24
cookies
I love food so much I feel like I’m just
gonna make the whole batch because I
feel like there aren’t going to be
delicious and I’m just going to eat the
whole tray so we’re gonna make the full
back says to use full cup of like butter
but we’re not gonna use a whole cup
because that’s just too much like fat so
I’m going to use I’m gonna do 3/4
okay because I’ve made sure cookies
before and I always did 3/4 cup of like
some type of butter I need to get a
spoon because I’m not ratchet okay so
I’m gonna do I’m gonna do the 3/4 cup of
this because I feel like a cup is like
way too much and I think it’ll just be
like really gross but I wanted to take
this time as I’m scooping butter into a
little cup to bring you up to speed on
my life
so pretty much I have moved really far
away and basically have been here since
July so it’s been like pretty much a
month and I’m really happy here and we
really love it and I feel like right now
I’m in the really good place like in
life because I’m gonna be starting with
my nutrition school soon I’m making
cookies right now and then also just
like I have really good friends right
now and it just it’s all good it’s all
good in the hood
yeah and my pants are falling down what
else is new I have this in my bowl and
if you can see that out so I’m just
gonna use a spoon because I when I bake
like I don’t like using a lot of
utensils they’re just hard to wash and I
don’t like doing dishes so for the sugar
it’s saying to put
we’re gonna do that
so let’s come a little bit closer so it
says to beat this so beat on medium
speed
scraping bowl often until creamy so
we’re looking for like a creamy
consistency I’ve done this before I’m
just making sure so this is kind of what
we’re looking for
I’m just gonna beat it for a little bit
more so I feel like this looks really
good this is kind of just like my mini
length update bake with me matcha time
and yeah I just overall a good time so I
feel like that looks really good this is
kind of what we’re looking for it’s like
really like soft and creamy it’s like
all dissolved so that’s good now it’s
saying to do the eggs I think yeah the
beaten eggs and vanilla so we need 1 egg
and 2 teaspoons of vanilla do I not have
1 teaspoon
– that’s another thing I’m not vegan
anymore
shocker if you follow me on Instagram
you know that I had like totally
announced I’m not vegan I’m not
flat-faced I eat chicken I eat fish I
had beef the other day I’m eating eggs I
have an egg in front of Moodle and I’m
holding it like I eat everything now
another thing I don’t need is dairy
because it just doesn’t work with me or
my body he doesn’t react well with my
skin but I eat everything now I need
chicken turkey beef fish shrimp crab the
works
huevos so yeah that’s another thing I am
being very open about it I hid it for a
while but I’m not hiding it anymore
because yeah it’s not good to hide who
you really are and what you’re really
doing so there’s that and this video is
gonna be so long oh my god so
because we’re not gross okay that looks
really good like if you know baking you
know that this is what we are looking
for looks kind of gross in kind of like
hot cheese okay no it’s saying we need
flour baking powder and salt so this is
where it’s gonna go wrong I’m scared
okay
same you need 1/4 teaspoon of salt
half a teaspoon of baking powder and the
flour so saying I need two and a half
cups of this samaras this could be the
end what we had going on so good so
confident and I can be worse at cutting
so I go back to kindergarten let me
smell it
let me just give it a fair chance
smells like flower smells like flower
okay this could go right just saying
okay so we need to
okay I think this is actually I’m going
to start over here so you can see this
does remind me of when I used to make
regular sugar cookies so I think we are
on the right track you got you need to
get them in use my hands
this is getting me
this looks so good I am so impressed
look at that that is it holds together
and it smells like it smells like sugar
cookie dough it has that like sweet
vanilla smell I’m very impressed
so we’re gonna basically know super
simple I’ll wash my hands
Cheers basically know what’s gonna
happen is the cookie dough cannot just
be cut right now I needs to chill for a
little bit it doesn’t take very long if
you’re lazy like I am and you have no
patience you just throw it in the
freezer for like five to ten minutes but
if you’re patient and you like have
other stuff to do you could throw it in
the fridge for minimum one hour but you
could keep it in there for literally
probably two days there we go look at
that it’s like a newborn baby
how do we do it okay so this is gonna go
into the freezer because I’m inpatient
for about ten minutes and then we will
come back and cut the cookies but in the
meantime pre-heat your oven to 375
because these need to bake and I will
see you in a couple minutes though I
just flip the switch
and the livings easy rallies on
[Music]
qualified to represent lbc me
[Music]
you
[Applause]
okay so I just took this out of the
freezer and it’s not super hard like
rock hard but it’s not I’m soft like how
it was before it’s mostly firm that
makes any sense basically we’re just
gonna roll this out right now and cut it
into like circles I can’t find my cookie
cutters because I’m just moved and I
don’t know where a lot of things are so
what I’m gonna do is I’m just going to
use like a cut so I have parchment paper
on the counter because I don’t like
washing the counter it’s a tedious task
no
and now we can just go ahead and roll
this out and I would say roll it up to
like half an inch thick around a quarter
inch not too thin because then they get
really crispy and like rock-hard but if
you do them too thick they don’t cook
okay this looks really good I just
finished rolling all that up to might
say that’s like a quarter inch and I’m
just gonna take the cup and try to get
as close to the edge as possible just to
maximize the space because the more you
roll the cookies the more tough they get
okay so I got one two three four five
six seven eight nine ten eleven cookies
out of one rolled out piece of dough so
I prepare my pans with some parchment
and I’m just going to basically put them
all on this pan it said they rescued I’m
going to get 24 out of them so let’s
hope that I get 24 or roughly around
that amount I think I might end up
getting a little bit less which is
totally fine I’m gonna put these on the
tray put them in the oven for like 10 to
15 minutes okay so I just took two of
the trays on the cookie sheets out of
the oven I have one still in there I
have one chilling here and this is what
the cookies look like they turn out so
so so good if you can see but it’s like
perfectly cooked and they stay together
so they’re not pulling apart so I’m
letting them cool I have to keep my eye
on the the last tray and now we’re gonna
make the royal icing it’s raw egg so the
egg white and then you beat the egg
white and you add some icing sugar and
that’s it so
basically the others you’re just gonna
this is when you would use your electric
whisk or your KitchenAid mixer but I’m
just going to hand cutting the tree okay
so I feel like I got a pretty good
consistency now I’m just gonna add in
but I see you should have a cup here but
I don’t think I’ll use all of it I’m
going to just play it by ear and see how
much I need so I’m gonna have you know
usually what I do I always have a splash
of vanilla into my really saying because
I think it tastes really good but you
don’t have to it’s really good so set
this aside we take the first cookie and
I just don’t you first cookie and that
looks actually pretty good
how good that looks going on let’s say
we just try this one I’m just gonna try
right now
that’s a good cookie
Paragon
kind of until it’s gluten-free seriously
remembers frosting these probably gonna
be five more cookies that’s pretty much
it thank you for watching me live my
best life baking you’re never in the
lake filming drinking matcha updating
you on my life and eating cookies so
yeah if you liked this video give it a
thumbs up and subscribe to my channel
I’m going to be getting back into videos
I promise I know I said that in my last
video but that was still I have frosting
all right no no one was still going on
and yeah that’s my egg fell out of it
again very seriously I’m going to get
back into videos and doing what stop so
subscribe and leave any video
recommendations down below like just
getting back into the swing of things um
a little bit like creatively blocked
with video ideas so if you have any
recommendations to them in the comments
I always like hearing from you guys make
sure to follow me on Instagram and we’ll
see you in my next video daddy