- Hi, I'm Alix.
And these are some of my all-time favorite dessert recipes.
(jazzy music)
So this fun fact is actually one of my
all-time favorite desserts.
As a kid, my sister can attest,
we used to make this all the time, it was the best.
We'd keep it in the freezer, eat it all week long.
Oh my god, it's so good.
I know it seems basic, but trust me,
there is nothing better than this like
frozen peanut butter pie.
I used to make this pie with a graham cracker crumb crust,
which you can absolutely do.
But for this Tasty video I decided to switch it up
and use chocolate sandwich cookies.
So the crust is super simple.
It's just some cookie crumbs and butter.
And then you line the pan with that.
And then you're just gonna bake that quickly to set.
So now on to the delicious part.
Every part is delicious,
but this is like the most delicious part.
So this filling is almost like
a frozen mousse kinda thing.
So we're lightening up the peanut butter
with cream cheese, and whipped cream, and powdered sugar.
It gets this like light and fluffy texture.
So we're making like a peanut butter mousse.
So you definitely wanna use softened cream cheese here.
Cream cheese is a little bit tricky to work with
because it can often get pretty lumpy.
So we're breaking down the process
of mixing up this filling.
So then you're gonna pour that filling
right onto your already baked cookie crust.
Smooth that out.
Get a nice little design on there.
You could like kinda like add some little things.
You know what I mean?
Like add some swirls, like do you.
It's like an art project almost, you know.
- [Rie] It looks like Gangnam Style.
- (laughing) Gangnam Style.
Rie says it looks like a Gangnam Style.
Wait, how do they do that again?
(upbeat music) Is it that?
Do you know the dance?
Wopo Gangnam Style.
Oh no, it's like that. - Oh yeah.
- So this is what you wanna do to your pie.
So wopo Gangnam Style your pie.
And then you're just gonna pop it in the freezer to set.
The hardest part because you have to wait.
There's like something that happens in the freezer,
magic or science,
where this pie sets, but like it's so much better
than even just like a cooled pie.
Like the frozen aspect of it.
It's like the perfect like silky,
ice creamy yet not quite as dense consistency.
And now all you have left to do is top it.
So, I just spanked myself.
So I top this with a little bit more of those
crushed cookie crumbs that we used for the base.
But again, if you were using the graham cracker crust,
you could do whatever you want.
You could even just not top it with anything
because it's delicious as is.
But, there you go.
If you love me as much as I love this pie,
subscribe to my YouTube channel.
Actually, fun fact, this is what
the team made for me my first birthday at Tasty,
because they knew how much I loved this pie.
(festive music)
Y'all already know how much I like
banana bread and cheesecake.
This is just same same, but different.
So this was actually a sequel recipe
from a recipe that Alvin had made
for a cookies and cream stuffed Bundt cake.
Bundt pans were kind of like a thing.
So I wanted to play around with a Bundt pan
and a new flavor, I guess an old flavor,
but a strong flavor in a new way.
So, because I'm obsessed with banana bread and cheesecake,
I decided to go with banana bread and cheesecake.
How original.
So the banana bread for this is classic
one I've used for a lot of different videos at this point.
The way we're switching it up here is the method.
So, baking it in a Bundt pan
and filling it with the cheesecake.
So of course for any banana bread
you should use ripe bananas.
The darker the better.
This'll just make sure they add that natural sweetness
that you want in your banana bread.
Never throw away your black bananas.
So a tip from Alexis is that if you
have dark bananas that are getting too dark
and you don't feel like making a banana bread
at that point, store them in the freezer.
Don't throw them away.
That's banana blasphemy.
So again, super simple.
You're gonna pour your banana bread batter
into a greased Bundt pan.
If you don't have a Bundt pan,
I don't know what to tell ya,
then you can't do this recipe
because it specifically calls for a Bundt pan.
♪ I like big Bundts and I cannot lie ♪
Spread that out to make sure it's all in an even layer.
Then you're gonna bring in your cheesecake filling
that we already made and was cooling.
Spread that out with a spatula.
And then pour the rest of your banana bread batter on top.
While you're baking your Bundt
you're gonna make the caramel,
which will go on top of this Bundt cake.
Which is something you should not skip
because it really puts this one over the edge.
So for the caramel you're gonna start
by cooking down your sugar.
You wanna make sure it gets all golden brown and caramelized
before you add the butter in.
So throw in the butter.
That'll melt down.
Transfer it off the heat,
and then throw in the heavy cream.
Once the caramel's all mixed up,
it might be a little loose,
but once you cool it down it will thicken right up.
So now that our cake is all baked,
it's time for the fun part.
Flipping it over, it should pop right out
if you remembered to grease your Bundt pan.
And then you just pour your caramel drizzle
right all over that thing.
So this recipe's pretty fun
because it's like a stuffed cake ring.
So it's not actually like cheesecake,
more as like a cheesecake filling.
So it's still like the flavor of a cheesecake,
that tanginess and sweetness.
You don't have to set it like you would
have to set a cheesecake, 'cause it's just the filling.
This was really really quite delicious, I have to say.
I've done a banana bread bottom cheesecake,
I've done a banana bread ice cream cake,
I do a lot of banana things.
It's one of my favorites.
(jazzy music)
I love a good cream puff.
So this is a recipe I actually made around Valentine's Day
because it's kind of like sexy.
So we had done a couple of different
variations of cream puffs.
So I decided to do just another variation of a cream puff.
And I thought it was really cute to do
a strawberries and cream puff.
But then take it a step further
with a chocolate strawberries and cream puff.
Lot of plays on words here.
So cream puffs can be a little bit tricky to make,
but you break it down, it's really not too difficult.
Just takes some time.
But it's Valentine's Day.
Well it's not Valentine's Day,
but like if it was Valentine's Day,
which is what this recipe was intended for.
Then you should be willing to put in
a little extra time, right.
So I started by making this filling
because it's gonna need time to kinda cool.
So this is like a basic cream puff,
like a custardy filling.
So this custard filling is egg yolks,
heavy cream, sugar, and cornstarch.
So once the custard starts to thicken up,
we're gonna add in those chopped up strawberries.
And then we're gonna transfer that into a bowl to cool.
I really wanted to use like fresh strawberries
because I love fresh strawberries.
I just wanted it to be like as close to
like chocolate covered strawberry would be.
Just in kind of a new way.
But if strawberries are out of season,
or you just don't wanna use fresh strawberries,
you could also replace that with strawberry jam.
And incorporate strawberry into the filling that way.
So now we're gonna move on to the choux pastry.
Which I've done a lot of times here
and it's always a workout.
So prepare yourself.
But, again, you get your final workout in
before you go meet your date for Valentine's Day.
You just gotta get the method right.
You're gonna start on the heat
melting down your butter and your water.
And once that's all liquified
you're gonna add in your flour and start to mix.
So you're gonna keep mixing this on the heat
until it's like a homogenized dough.
And then we're gonna transfer that off,
and add in vanilla, and one egg at a time.
So you wanna add in the eggs slowly off the heat
because you don't want the eggs to cook
while you're incorporating them into the dough.
It's gonna take some muscle power
'cause you wanna make sure every time
you're incorporating egg that the dough is like fully mixed.
So don't move too fast here.
Just make sure you're taking your time,
make sure you're really incorporating the dough,
and getting it as smooth as possible.
And there ya have it.
So we're gonna transfer that into a piping bag.
I actually did it in a Ziploc bag,
and didn't even use a tip,
because it was a little more user friendly.
'Cause not everybody has access
to a piping bag and piping tips.
So you're gonna pipe that dough
onto your parchment lined baking sheet
into kind of like a round thing.
If you want to you can take a finger
and get it a little wet, and dab down
the tips of what you just piped.
And that will help you get like a really really round
perfectly shaped cream puff.
And then we bake.
So once you put these in the oven, magic will happen.
They should puff up into these cute
little round balls of love.
Just in time for Valentine's Day.
Seriously though, you don't have to
make this on Valentine's Day.
You can make this whenever you want.
Not that I like ever do anything for Valentine's Day.
Not bitter or anything.
If you wanna take me out for Valentine's Day
subscribe to my YouTube channel.
And now the fun part, we're gonna fill
these little cream puff puffs with our
delicious strawberry custard filling.
You're gonna wanna make sure your custard
is completely cooled down before you pipe it.
So first you're just gonna poke a little bit
of a hole in the bottom of the cream puff shell.
And then, we're gonna take this even further
and dip the tops of these cream puffs
in some melted chocolate so that they
get their chocolate strawberry shell.
(jazzy music)
I'm the puff daddy of cream puffs.
I'm the puff momma.
(laughing)
Like puff daddy, but like puff momma.
- [Man] All right.
- I'm puff mommy.
- [Woman] Puff mommy.
- Puff momma.
Okay, who wants to take me on a date?
(upbeat music)