- Hello everyone, it's Barry here.
Welcome to My Virgin Kitchen.
I hope you are well.
Let's roll it back, immediately
to the giant cookie cup.
- [Man] Look at that.
- [Camera Man] Amazing.
(laughing)
- One of the craziest giant foods, ever.
But, actually in the comments, those of you were like,
oh it's such a big wastage of food.
But what a lot of people don't realise is that
that cookie cup, was actually breaking.
If we did leave it for another two minutes,
all the milk was just going to fall out out of it.
So we quickly both downed the milk
and it was quite funny looking back,
with the whole Ice Bucket Challenge,
and food wastage was not intended, whatsoever.
As you guys know, most of the giant foods
get given away, anyway.
But the theory for the video actually originated
from standard size cookie shots,
which we're going to make today.
Which I am very, very excited about
and there's actually a way that you guys can evolve
another follow up video to this.
I'll explain that in just a jiffy.
But one thing I did try out,
this was one mould that I got online
and I wanted to actually test the theory, okay,
of seeing if it would work.
I made the cookie shot, stuck them in here,
wrapped it in foil to try and protect it,
because online it didn't actually say if it was oven safe,
none of them do,
and it melted, like that.
And the cookie shots, they didn't cook, at all.
So that was with it wrapped in foil, as well.
But apparently, these by Wilton, should work.
This isn't a sponsored video, in any shape or form,
but Wilton did reach out,
quite recently about doing a video,
but at the time, I was like, no, that's okay,
I like to keep it minimal, alright.
But maybe, I'll do a video with them sometime,
but apparently, this one should work.
So let's do it.
So if you are not already inside myvirginkitchen.com,
so if you want to see the full, epic writeup by moi,
and my personal feelings of it, plus the link to that mould,
check out myvirginkitchen.com.
Alright then, so, here is our mixing bowl.
I've just given this silicon thing a wash,
but we'll put that to one side, for the moment.
We're going to make our cookie mix.
That is some butter, it is not at room temperature yet.
It's been out about two minutes from the fridge,
but it's so hot in here, it should melt quite quick.
White sugar, light brown sugar,
it's that classic cookie combo.
So all we're going to do,
you can actually do this with an electric whisk,
if you like, you just start to beat this together.
See that butter is like, breaking down already.
Look at these clumps just coming off it.
So, just going to beat that and cream it until it's fluffy.
♫ Do, dit, do, do
Cause it's such a hot day, this isn't taking long at all,
but as I say, if you link it
a little bit more room temperature butter
or just cream it with an electric whisk
if you're in a hurry.
There we go, butter didn't take long.
It's all nice and creamy together now,
and also make sure it's not gritty.
You know when you beat sugar together with butter,
it can feel like quite,
I guess like sand.
You don't want that, you want it to be
nice and smooth, and I can feel that now.
I can feel it.
♫ I feel it in my spoon
We're not going to drop in.
Yeah, an egg.
In case you didn't know what that was.
Biggest fruit.
If you're using extracts at the moment,
So you can do maybe a cheeky orange flavour extract,
you can go for the classy vanilla.
You can do a mint vibe one, add that now.
But I'm not doing that today.
The pure reason for that
and I was really going for an orange one,
which a chocolate orange vibe, you guys know
how much I love that,
my house is a mess and I can't find it.
I didn't want to unnecessarily spend money on vanilla
extract, when I know we've got about four tubs,
somewhere in a plastic box in here.
There we go.
Nice wet mixture now.
We're going to add in a teaspoon of bicarbonate soda,
AKA baking soda.
This is my salt pug, which caused a huge debate on the
latest gadget video because, I went for the one
that's got one hole in it's head, okay?
Just a little bit of salt in there.
Obviously the other one has three holes,
which I've always known that to be pepper
obviously, with that being a white pug
salt should go in there, and pepper in that one.
But, hey ho, it's up to you.
And this is some plain flour.
Not even sifting it, just going straight in.
Alright.
So let's just bring it together.
I always get a fear whenever I add flour to a cookie mix.
It's like woah, that's way too much.
But let's just start to mix slow,
so we don't have a huge avalanche over the countertop.
And it should start to incorporate together.
Now, if you find that it is a teeny bit dry,
which it shouldn't be we're still mixing fruit,
you can always add a splash of milk.
But this quantity and this ratio has never failed me
in the past, so we're getting there.
So I'm not going to go too chocolate chip heavy,
at this stage. This is about 80 grammes
of chocolate chips.
At let's just, ah
stir, free randomise it, get the chocolate chips in there.
Amazing sight.
Believe it or not,
well if you do believe it, it's right in front of your eyes,
that is our cookie dough all done.
I know you dogs, I just want to point out
that I'm just really jealous of you right now.
Alright, so now you need your washed
silicone shot glassy mould thing.
Boston is just taking a nice sort of a
resting place by
Michael Jackson's white sock slip icon base.
I'm getting a spoon of it, little teaspoon,
and then using the non-sharp end
of a bambusa.
And I'm just going to push it down into it.
This is probably going to take quite a while.
But you get the idea.
I think the main thing here is to ensure
that it does go all the way down,
which you've probably got a better view
than I have of that.
Really going to wrap them in there and make sure
that it's sealed all the way around.
So I can sort of see
from the sides there,
that it's pretty much there.
I'm just gonna probably push it down,
just encourage it a bit more.
I guess rod it, like you work in the drains.
To be fair, I'm finding it much, much easier
to do it with my finger like that.
Just got to make sure it's relatively flushed.
So I've got the top,
I'd say it might be a teeny bit too high on this one.
'Cause there is quite a gap between
the stump in the middle, which forms the core,
and then that bit there.
But that's okay, we can probably cut it flush
or something.
But more importantly, I'm really, really happy
with how you get to sort of see
what's roughly going to look like now.
So, let's jump and do the rest of them.
Or however much my batter will give me.
So, there'll all done.
I've got enough cookie dough left to put in
to make about four.
But look at that.
Did my best to fill them up, hopefully it will work.
Sitting them on a baking tray.
We're not going to put them in the oven.
So normal cookies take about,
10 to 12 minutes normally.
We're going to push that to almost double that,
to make sure they're nice and cooked through.
So, around 20 minutes plus.
I think I've made them quite high to the top,
so no doubt we're going to have to scrape them off.
We'll find out.
Originally today I was going to do some cheescake shots,
and I was going to put like a cheese-cakey fill in
and blueberries, and I thought oh,
that's pretty darn awesome.
But, that's just my opinion.
So, I wanted to know what yours was.
And I've already teased this on Twitter
and had some amazing ideas.
So, I tweeted:
Random question,
but what should we make with these shot moulds?
And incidentally that was the shot mould that didn't work.
I had loads of cool replies,
like this one from Derrick
about bread egg cups.
Beff says chocolate shot glasses with Bailey's.
Damion you also put in beef.
And Anella said about doing dog treat ones,
I really like the idea of that.
Pancake one is strong.
Pancake glasses filled with maple syrup and
capped with chocolate.
There are like loads more
but that was it.
That was just from going out to Twitter,
just very very quickly.
So rather than just my thoughts, it's yours too.
So if you're watching on YouTube,
leave me a comment down below
if you're on the website, Facebook, Instagram,
wherever, I wanna collect maybe three or four
of my favourite ones and then just do like
these amazing videos of just these custom shots.
So I think it'd be really really fun.
Let me know.
Alright, then. It's been 25 minutes.
Please do not let this little look you're about to see,
put you off. They've got nice and brown
but, the heads have gone bleh.
But it's fine, we're going to cut it flush anyway.
(exclaims) Ah!
Love oak work surfaces and red hot pans.
Ah, hehe.
We'll see how we're going to be really delicate
while they are still warm.
As it cools down, it's just going to get
more and more strength.
But we can still cut this flush, this is a perfect time.
So I'm just having this little tray to one side.
I'm just gonna go flush.
And just cut off a lid.
Hopefully.
Yes! That'll do.
We've got a nice piece in there.
Yes. This is good. This is good.
I'm liking this.
I feel like I'm giving them a haircut.
But these actually make pretty good cookies.
Don't waste them.
Flushed decision, and this is optional.
But I am just going to put this in the oven,
just for maybe a couple more minutes,
jus to try to brown these tops and teeny bit more.
Don't think this is essential,
but I'm gonna do it anyway.
These are pretty good.
I don't know if that made much of a difference,
but all I'm gonna do now
is let this fully cool down to room temperature,
before putting it in my freezer.
That's gonna help by firm it up
so make it easier to get out of the mould.
That's why we didn't grease them.
But also, we're going to put a lining of chocolate
in them, just like the giant ones
so they will hopefully stop the milk set in.
And with them being cold, it should let the
chocolate set quicker.
So, you don't really need to see any of that.
Just know that I'm going to put
these in the freezer to firm up.
Something exciting just happened folks.
Remember my first cookbook?
Yeah this one. Dinner's On!
Which a lot of people say,
Barry that looks nothing like you in the front cover.
I promise it was, it was a lot of the highlight stage.
But this, cha-ching!
Is my new cookbook.
That's also available now on Amazon to pre-order.
So if you could please pre-order,
that would mean the world to me.
It would really support me and just all stuff of that.
Seriously though, I could not do it without
your support, so thank you so much.
Anyhow, back to cookie shots.
Alrighty, boom! Straight out of the freezer then.
Nice and rock hard.
We're going to take them out initially,
and then put them back in.
But we're just going that to get them
to hold the shape at first.
Oh my gosh.
Do it delicately. Come on now.
It's actually a tough mould. Come on.
Come on. Come on.
Oh no. It's stuck.
Come on mate.
You can do it.
Yes!
Look at that.
That's amazing.
This is beautiful.
The best way to get it out, is to push your thumb
into the recess that's already there.
And that just comes out like so.
And then you get the little cavity bit
that wants to stay in there, little pinch and twist.
Pops out like a dream.
Look at that.
That looks a bit weird.
To make them a little bit more easy to stand,
like that. I've just given it a little rub.
Like that. 'Cause some of them are still
a teeny bit wonky. So if you want to,
you can break them down like that.
They're still a little firm for that.
They'll be room temperature later.
Probably be easier then.
Back in the freezer for now.
We'll get our chocolate ready.
I'm going to melt my chocolate.
In Bain-Marie style.
But I'm not going to use a bowl,
I'm going to use a casserole lid.
Just 'cause I want a nice bit shallow depth from it.
Drop the chips in there.
But the name Bain-Marie, reminds me of someone called
Marie that's been banned from a night club.
True story.
There we go. That is going to melt up like a dream.
I'm also using that because our large mixing bowl,
I don't know where it's gone, so I have to use that.
The other mixing bowls are too small to go on that pan.
So as you can see here, first thing I'm gonna do
is I've just got a pile of the chocolate here.
And I'm just pushing
the chocolate in, spin it 'round.
Kind of when you get a shot of tequila,
and you lick the glass.
I think it's tequila, and you have the salt
around the edge of it.
It's kinda like that.
This is like a real nice depth for it,
'cause it's not letting it go too much.
But of course you can coat the whole thing
in chocolate. You can do white chocolate,
or you can mix it up. Boom.
Let's bring those back in.
And all I'm gonna do,
as I'm gonna pour chocolate
into that. See, like this.
So this chocolate, let me tell you folks from
the time I had bought a giant
chocolate tea cake.
Chocolate is very, very strong.
You can probably build your house with it.
But all I've done
with the bambusa there,
and 'cause it's cold it's actually
starting to grip to it immediately.
That's important. You don't want it
to run down the sides.
And that is gonna act as a shield from milk.
So I'm gonna put this one in the freezer,
and do these two now.
So about a half teaspoon of chocolate
should do it. You only need a very, very thin layer.
Probably get it to seal the base, more importantly.
And then just bring it up,
letting it cling to the sides.
If you really want it to cover your butt,
you can like let it set, and then do
a double layer of chocolate, or again
white chocolate then milk.
Oh my gosh.
Alright.
Let's add in our milk.
Oh my gosh.
Check that out.
I'm gonna have the shot right now.
But I've decided I'm gonna get a
cardboard cutout of my book
somewhere to join my cooler queen
and Homer Simpson, who is on his way
any minute now.
But here we go.
Could've done something stronger than milk, really.
But Bailey's would be phenomenal in there.
Look, look.
That is truly phenomenal.
'Cause as it comes back from room temperature,
after being frozen, it's kind of soft and chewy.
You got the chocolate in here,
plus the milk before it.
So, so good.
And a little milky residue at the bottom.
Amazing.
There we are then folks.
So importantly, don't forget to let me know
your dream shot combination,
and I'll pick my favourite for a future video.
Don't forget to subscribe for regular recipes
and food fun. And follow me on social media
for behind the scenes bits and bobs.
That's it. Thanks for watching.
And I'll see you next time.
Boom!
Now where's my egg master?