So I have been wanting to do a video
using rice krispie treats in a new way for so long.
Because they’re actually malleable,
and you can make them into different shapes,
which means you can do just about anything.
I also am pretty obsessed with cheesecake as you guys may already know.
So I decided to pair the two together.
So because the flavor of Rice Krispie Treats is marshmallows,
I decided to lean into the chocolate cheesecake
because it can bring together a s’mores flavor,
which is classic.
I use the measuring cup, but you can also just go in there with your hands
to press it down into the springform pan.
Originally for some reason I thought
you could bake Rice Krispie Treats and you can’t.
I wanted to do a classic baked cheesecake,
so the first time I made this,
I made the Rice Krispie crust,
I poured in the cheesecake batter,
I put it in the oven and then disaster struck.
So I ended up burning the original crust in the oven.
So I realized
that I had to go back to the drawing board,
but actually it was easy to fix because I could
just make a no bake cheesecake.
So cheesecake lovers may argue
that the only real kind of cheesecake is a baked cheesecake,
but you can yield similar results
by making a no bake cheesecake
and it is a little bit easier to do.
So in a baked cheesecake, the eggs gonna stabilize it
whereas in a no bake cheesecake
you have to use a different stabilizing agent
so a gelatin,
or in my case, I use the chocolate and whipped cream.
So in order to make the crust out of Rice Krispie Treats
you have to make sure you’re working quickly
because they’re only malleable when they’re still warm.
Those are really the only key things to remember for this recipe,
other than that,
it’s a pretty simple cheesecake, just a lot more fun.
Now once you make the cheesecake and you cool it,
you can stop there,
but I decided to decorate it
because I really want it to go the extra mile.
So if you’re eating this by yourself, feel free to stop here,
but because I was bringing this to a party,
I decided to go the extra mile and decorate the top.
I know this recipe is so sweet.
I’m not telling you to eat it everyday,
but you know for a treat, for a Krispie Treat,
it was a winner.
I’m not the best decorator
but I really tried to focus here and
make sure I nailed it’cause I only had one shot.
Now if you’re concerned
your Rice Krispie will get too hard
while you’re cooling the cheesecake
once the cheesecake is set
pull it out and leave it on the counter for a few minutes
and your Rice Krispie Treat should soften right up
and there you have it, snap, crackle, pop.
Is that trademark?
Man: I don’t know.
So this video is actually my third video I ever made for Tasty.
I made this pie for Tasty for the holiday season,
and it was such a smash hit
that I to this day still make it for my family during the holidays too.
So one day I was thinking about cinnamon rolls,
I was thinking about apple pie
and then I just figure why not have both?
(speaking foreign language)
The visual you get once you bake this pie is insane,
but let me tell you, the flavors are all so really classic.
So I decided to make a classic apple pie
and then utilize the cinnamon rolls for the apple pie crust.
So I remember the testing process of this pie
was pretty tricky, but the end result
is so delicious I promise.
So the filling I used for this is pretty classic and simple
of course we added some sugar and cinnamon
in there and the corn starch is there
to help thicken up the filling.
Don’t skip it because then you’ll have a watery pie,
and no one wants that.
I prefer to use fresh apples in my apple pies,
but feel free to switch up the filling if you like.
You can cook down your apples,
you can use macerated apples, anything you want.
You do have to cut the cinnamon rolls in half
because you want them to be small enough
to form the beautiful oily crust.
My biggest piece of advice for this is to use a serrated knife,
cause that will just make your knife so much easier.
So to simplify this recipe,
we ended up using canned cinnamon rolls
because it just is so much easier and a quicker process
to get the crust that you want.
When I was originally testing this recipe,
I wasn’t sure whether I wanted to use pie dough
or to just use cinnamon rolls.
I decided to go with the cinnamon rolls,
cause it really gave you that beautiful swirly visual
because if a cinnamon roll apple pie doesn’t have swirly cinnamon rolls,
then is it really a cinnamon roll apple pie?
And one more big tip,
do not forget to put the foil on top
when you first bake the pie.
This will ensure that the inside of the pie bakes fully
before the outside crust burns.
Don’t skip it, don’t skip it, don’t skip it,
不要跳过这一步 不要跳过 不要跳过
don’t skip it, don’t skip it.
Now you won’t forget, I hope.
Another reason I wanted to use the canned cinnamon rolls is
because they all come with this delicious icing
that everybody knows from their childhood.
It just takes it to the next level.
So the reason I love making this pie
for my own Thanksgiving is because
it is such a show stopper.
Everyone is so impressed when you put it down on the table.
It’s so beautiful, they wonder what’s inside.
That feeling never goes away.
And it’s not only so pretty, it’s also so delicious,
because you get cinnamon rolls and an apple pie in one.
Kill two birds with one pie.
It seems like a lot of my videos are taking familiar flavors
and then revamping them with a new twist on a crust,
and I think that’s
because the crust is a great outward visual representation of the recipe.
It’s not always what’s on the inside that counts.
Producer: That’s the shallowest thing I’ve ever heard.
I know, I’m not that shallow, guys.
我知道 朋友们 我没那么肤浅
It is what’s on the inside that counts,
but just for cinnamon roll apple pie it’s what
is on the outside that counts.
I hope you make this pie,
it was a swirl.
Cinnamon and spices.
Pie, I like pie. Alright,
派 我喜欢派 对
just make it.
So I know this recipe is a little weird,
but bear with me here.
The elements are all pretty classic.
Banana bread is one of my all time favorite foods.
Not even desserts, foods.
So it’s one of my favorite things
to recreate for Tasty videos.
I’m not even quite sure how this idea originally came to me.
I just remember looking at a banana and being like
oh my God, it kind of looks like a corn dog.
don’t put that.
And then I have the next idea that you could
replace the corn bread crust,
but with banana bread
and voila, you got banana bread on a stick.
Now originally I was like what do I call this?
Banana dog, banana corn dog?
But I just settled on banana bread on a stick
because I don’t know
banana corn dog kind of sounds weird.
So for this recipe,
I knew it was super important to not only nail the flavor,
but to make sure I nailed the shape and look of a corn dog.
I wanted it to look exactly the same,
but just a dessert version.
So in order to get that straight edge
on the banana to look like a hot dog,
I cut off the ends, put a stick in the middle,
and then saved the ends to put into the banana bread
that I was gonna make for the batter coating.
Also it’s a great way to not waste any food.
Although, you could of just eaten it instead.
So there are a few tricky variables to this recipe.
I had to make sure the
bananas would stay on the sticks
especially while dipping and frying
because bananas are a little more fragile than a hot dog would be.
So I decided to freeze the bananas beforehand.
Now make sure you work quickly
because the bananas will thaw and then you’ll have a mess.
So I know frying bananas sounds a little weird,
but you’re really just frying these to cook the banana bread all the way through
and then also get that nice golden brown coating
that every corn dog should have.
Getting the temperate and the timing right on frying was a little bit tricky
because in some batches I didn’t cook the banana bread quite all the way through
and in other batches I cooked it far too much
and the banana ended up mushy in the center.
So you’re really going for that perfect temperature and time
to cook the banana bread just through.
So I know this recipe seems a little tricky,
but I promise it’s simple and trust me,
it’s a crowd pleaser.
So no corn dog is complete without ketchup and mustard
and no banana dog is complete without chocolate and caramel.
So I added both options for dipping sauces.
I mean, but you could really dip it in anything you want, I don’t know.
You could dip it in ketchup or mustard.
Kind of gross, but.
I’m still so proud of this video.
It was a crazy idea,
but it came out exactly how I pictured it
in my weird, crazy mind.
Rie even tried these and she was a fan
and you know they don’t call her the dessert snob for nothing.
Seeing something that you created
from start to finish,
being received well by our audience
is one of the most gratifying feelings.
I know it’s just banana bread on a stick,
but it brought happiness to people’s lives
and I’m proud of it.
I felt like I was able to bring happiness on a stick.
So I made this recipe video at a time
where cake rolls where kind of trendy.
They were like the in thing to do.
And I just wanted to play around with the flavors
and create something that was delicious,
but also new and interesting.
So the process looks a little bit tricky when making a cake roll.
Cause there are a few components that you have to nail,
but it’s actually pretty simple when you break it down.
So this cake batter calls for a lot of eggs.
It’s kind of like a sponge cake.
Now you wanna make sure you’re beating your eggs
before you go on to adding any other ingredients,
cause we’re gonna incorporate some air into these eggs
and it’ll make for a fluffier cake.
Then all the rest is pretty simple.
You’ll just dump in the rest of the ingredients
and switch to a folding method
just to make sure we’re not over beating our cake batter
Also just keep an eye when you’re baking this cake.
Because it’s so much thinner, it cooks really fast.
So be careful not to burn your cake.
So now we get to some of the more important steps.
Once your cake is baked,
you need to lay a clean dish towel on your surface,
sprinkle that with powdered sugar,
and then right when you take it out of the oven,
you’re gon na flip your cake over onto that towel
and quickly roll it up while the cake it still hot
cause this will ensure once you cool it in that form
that it will keep it’s roll shape without cracking,
a very important step.
So work quickly while it’s still hot, don’t don’t burn yourselves.
趁热打铁 动作要快 小心烫
You probably won’t, it’s fine, but yeah.
The powdered sugar is there to make sure
your cake doesn’t stick to your towel.
So don’t skip that part either
and don’t use flour’cause that’s gross.
So now that your cake is cooling in it’s dish towel,
I went on to make the filling
which is a simple cheesecake frosting.
It’s one of my all time favorites,
so can’t go wrong.
So when you bring your cake back from the fridge,
you’re gonna unroll it
and will still have like, kind of,
it will still kind of, I don’t know, go up,
cause it’s molded to the roundness.
Oh man. (laughs)
So then you’re just gonna lather all that cheesecake frosting
onto the surface of the cake.
You’re gonna sprinkle on some strawberries
and then it should be pretty easy from here on out.
You just roll the cake back up into it’s final form.
This is like a shape shifter, shape shifter cake.
I sprinkled my cake with some more powdered sugar
just to make sure the outside looks nice
and you can also decorate it with some more like
strawberries or maybe some whipped cream.
Also another important step for this cake,
if you gonna be serving it to people
or you want it to look really beautiful is to chop off the ends.
Now I know it might seem wasteful,
but you’re really gonna get the best visual of that swirl
when you chop off the extra bits on the end.
But you also get that tasty visual.
You can just eat them as a snack too.
I don’t know why I always do this.
All of a sudden it’s like my signature.