(upbeat music)
- 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'll bring together a s'mores flavor
which is a 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.
(laughs)
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 are 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.
(laughing)
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 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
that 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.
(laughs)
Is that trademark?
- [Man] I don't know.
(upbeat music)
- 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)
(laughs)
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.
(laughs)
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 life so much easier.
So to simplify this recipe,
we ended up using panned 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?
Probably not.
(upbeat music)
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,
don't skip it, don't skip it.
Now you won't forget, I hope.
(laughs)
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.
(laughs)
I know!
I know, I'm not that shallow, guys.
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, just make it.
(upbeat music)
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.
(laughs)
No, don't put that.
And then I have the next idea that you could
replace the corn bread,
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.
(lively music)
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 gonna 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.
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.
(laughs)
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
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
strawberries or maybe some whipped cream.
Also another important step for this cake,
if you're 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.
(upbeat music)
You can just eat them as a snack too.
(laughs)
I did.
I don't know why I always do this.
All of a sudden it's like my signature.
(optimistic music)