Participants: Nyse Collins (Host), Evita Tezeno (Host), Yanita Gonzales
Series Code: TOP
Program Code: TOP000071
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00:01 Have you ever wondered
00:02 exactly how to prepare healthy food 00:04 that actually tastes good? 00:05 Well, stay tuned while Evita Tezeno 00:07 and yours truly Nyse Collins show you just how to do it 00:10 and give you something better, 00:12 A Taste of Paradise. 00:31 Welcome to a Taste of Paradise. 00:33 My name is Evita Tezeno. 00:35 And today we're gonna do a marvelous spring roll recipe 00:39 with an spicy almond sauce. 00:42 I love different dishes 00:44 and I am giving it to you today. 00:47 So let's go to the recipe. 00:49 The ingredients are: 01:39 So we start off with this rice paper 01:42 and this recipe is a mixture of 01:45 kind of raw and cookies, a fusion, 01:48 because these are already prepared rice sheets, 01:51 that you get at the Asian store. 01:54 And so you... 01:58 take them in the water, 02:01 and you want to wet them 02:04 so they soften up. 02:08 And while they're softening up, 02:10 I am gonna just put the things in a blender for the sauce. 02:16 I have the almond butter. 02:25 I love almond butter, almond butter is my favorite, 02:29 and this is raw almond butter 02:31 because the roasted nuts are really not digestible, 02:34 so I use the raw almond butter. 02:38 This is the maple syrup, 02:44 Bragg's aminos, 02:48 lemon juice... 02:54 olive oil, 02:57 garlic, 03:00 and jalapeno pepper. 03:02 So this should be ready. 03:07 Now we start with the shredded Napa cabbage, 03:13 spinach, 03:18 our cilantro. 03:23 And you see how colorful this is, 03:24 it's beautiful, 03:26 and all the crispy vegetables 03:28 combined with a wonderful taste. 03:32 Bell peppers, 03:34 and then our little green onions, 03:38 and you have to squeeze and whirl it at the same time, 03:44 like so. 03:49 And you wrap this around... 03:54 and like my grandmother said, 03:55 you have to hold your mouth just right. 04:00 'Cause, it's a little tricky, sometimes it's little stubborn, 04:04 and you squeeze and you roll as you go. 04:18 So that wasn't that hard, you see. 04:20 So now we're going to blend the sauce. 04:48 And I'm gonna add the water to the sauce 04:51 to thin it out a little bit. 05:15 When you go to restaurants and you order spring rolls, 05:19 that's what really would makes the spring rolls 05:21 is to dip in sauce. 05:22 And if you have a really good dipping sauce, 05:25 you can't go wrong. 05:32 So because of the miracle of television, 05:39 I have prepared some, ready to go. 05:45 And this is a great meal quick and easy 05:49 that, you see how quick and easy that, 05:51 it was five minutes. 05:52 So this has been another fresh recipe with Evita Tezeno 05:57 on the Taste of Paradise, 05:59 and remember to live life fresh. 06:08 Yes, welcome back to a Taste of Paradise. 06:11 We have some delicious recipes Evita had going on there. 06:14 But we're gonna continue because that thing was spicy, 06:16 yeah, I know what I think about that spicy stuff. 06:18 So we're going to sweeten it up a little bit for you all, 06:20 and actually this is we're gonna say 06:23 that's quietly one of the favorite shows, why? 06:26 Because everybody loves sweets. 06:28 Sweet, sweet, sweet whether it's a cupcake, 06:31 whether it's a cake, 06:32 whether it's a doughnut they want it. 06:34 And who knew that on A Taste of Paradise 06:36 you can actually have some of this good stuff 06:38 and enjoy it as well. 06:40 Today we have a special show lined up 06:42 or program lined up for you, 06:43 we're gonna do some vegan cupcakes, 06:46 glaze them up, 06:47 and you better believe it, watch this, 06:49 we're gonna have some doughnuts as well. 06:51 Who knew you can have some good doughnuts 06:54 that actually tastes good and is good for you. 06:58 So as you all know, I have to bring in some guest 07:00 because I'm just learning myself, 07:02 and I brought in our special in-house 07:05 Sanare Life chef who is our pastry specialist, 07:09 and her name again is Yanita Gonzalez. 07:12 Yanita? 07:13 Hello. 07:16 Well, you know, we're speaking little Spanish right here. 07:17 You know, when you start getting the sweets going, 07:19 you start talking in tongues. 07:21 Yeah. 07:22 Spanish tongue, of course. 07:23 So what's happening? How's everything? 07:25 It's been good. How are you? 07:26 Good, good. 07:28 As you see, I'm just excited here, why? 07:29 Because, we're gonna be doing sweets, 07:31 and I'm sure I'm not the only one excited, 07:33 from the viewer. No, everybody like this. 07:35 From viewer requests and demands, 07:37 literally, they say, we want some good sweets. 07:41 And I don't know how to... 07:42 And healthy. And healthy. 07:43 Well, I say eat a fruit, 07:45 that's the best sweet you can have. 07:46 But for some reason 07:47 it's just not, it's not setting in. 07:49 People don't, they want a little bit more. 07:50 That's right. 07:52 So what do you have in line? 07:53 I told them we have some vegan cupcakes. 07:55 Yes, we do. 07:56 And what else? 07:58 And also some vegan doughnuts. 07:59 And some vegan doughnuts like, 08:01 how do you get like a vegan doughnut. 08:02 If you notice, I already got the fire going on this. 08:05 I try to get this recipe started 08:06 before the show even started. 08:08 We need it. 08:10 So we're gonna do some of these items here, 08:11 and the first one is the vegan... 08:13 cupcakes. 08:14 Vegan cupcakes, now is there anything wrong 08:16 with regular cupcakes? 08:17 Why are we trying to mix it up a little bit? 08:19 Well, normally it has some items, 08:21 so some things that are not good for you. 08:25 So we're just trying it to, that to deprive people 08:28 from eating something good and healthy. 08:31 And healthy as well, 08:32 because as you know, most cupcakes or whatever, 08:34 they are loaded with what? 08:35 Sugar. 08:37 Refine flour. 08:38 Refined flour and stuff like that. 08:40 So it goes in sweet 08:41 but some people say, it comes out hard. 08:43 Watch it now, all right, we're in a kitchen, 08:44 we're in a kitchen. 08:46 You love to talk about that, don't you? 08:47 No, I mean it's so important 08:49 because a lot of people don't get a chance 08:50 to move everything rolling, 08:51 you know, or get it rolling through. 08:53 So vegan cupcakes 08:54 and get your pens, pencils, everything ready, 08:57 because here's a recipe for, you may only see it once. 09:00 So here it is the vegan cupcakes. 09:01 What do we have in this recipe, Yani? 09:30 All right, you heard that really simple 09:33 and easy for you all to do. 09:35 That's not like too hard, 09:36 I mean, anybody can make that recipe out. 09:38 And so this is how we're gonna do the cupcakes, 09:40 so let's go ahead and get this rolling here. 09:42 Well, what do we do first? 09:44 All right, so we have some flour right there. 09:45 So we have the flour here. 09:46 That's the whole wheat. 09:48 The whole wheat flour as you see there. 09:51 'Cause a lot of times most of recipes 09:52 will call for white flour or something of that nature. 09:54 That's right. 09:55 Okay, what else? 09:56 And we have, I believe, this one is the whole wheat. 10:00 Yes. 10:01 All right, so you have that unrefined one, 10:03 then the whole wheat 10:04 and then what else we got going here. 10:06 So I'll just mix these items up. 10:07 Yep, and then we have the crystal sugar, 10:09 or the crystal Florida. 10:11 The Florida cane... 10:12 Or it's just what this basically is, 10:14 cane juice crystals. 10:15 That's right. Yes. 10:17 So this is unrefined sugar again, 10:19 that you can use, 10:21 all right, 'cause the other sugar has been refined, 10:24 and what else? 10:25 We'll put some salt. 10:26 All right, so we have the sea salt. 10:28 So you can mix it really well. 10:29 Yes. Let me get rolling on that. 10:31 Because you know you're gonna have some pieces 10:32 that are salty than the other. 10:33 That's the only thing. 10:35 And you don't wanna do that. 10:36 That's the only thing about having Yani come on. 10:37 She'll put you to work. 10:39 I remember you came here one time, 10:40 I mean kneading all this bread and stuff like that. 10:42 What? 10:44 All right, so here we go. What else? 10:45 That was fun times. 10:46 All right, so now we're gonna put the liquids, 10:48 and we're gonna, I like, this is my favorite. 10:50 What do you got? 10:51 I got coconut milk. 10:53 Coconut milk, 10:54 I thought that was soy milk there for a second. 10:56 All right, so we're gonna put some coconut milk in there. 10:58 All right. 11:00 We add it in there. 11:01 Coconut, she had that thing in a cup. 11:03 You know, we at home 11:04 when people talk about this stuff 11:06 and cups and all of that good stuff. 11:08 And then the oil, of course. 11:09 And then the oil. 11:11 You always want to use vegetable oil 11:12 'cause if you use like olive oil, 11:14 it's good but then the flavors are very strong, 11:17 so you don't want to kill it. 11:18 Yeah, this is supposed to be a vegan cupcake, 11:20 not a vegan olive cake or something like that. 11:22 All right, here I'm gonna help you and mix it over here. 11:24 I'm gonna let you do your thing. 11:25 And I'll do the cooking, all right, or the cleaning. 11:27 We need this one. You need that one there. 11:29 That's right and we need this one out. 11:30 I'll move this stuff out of the way. 11:32 All right, and we need that tray 11:34 so we could start preparing that... 11:35 You got the oven going? 11:37 Yes. 11:38 We got to get the oven rolling as well. 11:42 You cannot have or make cupcakes 11:45 as we see here without, what? 11:47 Without the baking tray, this is the days I remember, 11:51 I used to enjoy these days. 11:53 Now, you grease up a pan, right. 11:55 Okay. 11:56 Normally people like to put a like a little, 11:58 what do you call the little cupcakes holders, the paper. 12:00 Yeah, the cupcake, uh-uh. 12:02 So it could look pretty, or we could just oil it up 12:05 and I have a little scoop here. 12:07 Excuse me. All right. 12:08 So we could... 12:10 So you just scoop it out. 12:11 Yup. 12:12 Yeah, 'cause when I was growing up, 12:14 I couldn't afford the little papers or whatever, 12:15 we got to have what we had... 12:18 That's right. 12:19 So we're gonna do that here. 12:20 And so you just go ahead and drop that in 12:22 with the little ice cream holder. 12:23 That's right. 12:24 Taking a jerk here. There it is. 12:26 Well, you know, if you have that, 12:27 you know, it makes a diet even, you know. 12:28 Oh, man, I remember this, 12:30 we used to put our fingers in there 12:32 and we used to have a good time making some of these cupcakes. 12:37 Really? Yup. 12:39 Well, I didn't grow up like that, 12:40 but I learned to cook them and they're pretty nice so. 12:43 They are nice. 12:44 So basically, you'll continue that, yeah. 12:45 That's right. Finish it off. 12:47 And you fill it all in here, 12:48 and then you put them in a oven, 12:50 what about 350... 12:51 350, 15 to 20 minutes, 12:54 don't let them overcook, you know, or to burn, 12:57 so we're ready to go. 12:58 And then you have that really nice and tasty. 12:59 I'm gonna move this 13:01 'cause you already made some here. 13:02 We made some already 13:04 and so we're gonna decorate them. 13:05 Oh. 13:06 So this is the fun part. 13:08 Look at this, 13:09 you see, I got my finger in one of those there already. 13:10 I had to make sure it was a-okay. 13:12 Now if you want some filling, you could just, 13:14 you know, open a little hole 13:15 and then you could fill it up with some of the... 13:17 Look at that, we were all digging in all of these things 13:19 and stuff like that, yeah, there's something else. 13:21 We need the whipped cream, the soy whipped cream. 13:22 You need the soy whipped cream. 13:24 And the little sparkles, okay. 13:25 And the sparkles. 13:27 So what we're gonna do, 13:29 now, we have other recipes that you could have, 13:31 I mean, to do with like whipped cream. 13:33 Yeah. So you can just do your own. 13:34 But if you have a store that has this, 13:36 you could just do it. 13:38 All right, so that's the soy whipped cream. 13:40 We got one there. 13:43 I think that one will work probably. 13:45 And then... 13:49 This one is acting up. 13:51 But whatever way it comes out, it's fine with me, 13:54 it all goes in the same there. 13:55 That's right. 13:57 Let me help you out. 14:00 Whatever. Whatever. 14:02 Anyway, and then what do you do? 14:03 And this one don't wanna... 14:05 You see, that's why I like to keep it simple, 14:06 I'm not into all of these toppings and stuff. 14:08 And then you put what? 14:09 Sometimes it work, sometimes it doesn't. 14:11 And then you put some sparkles. That's right. 14:13 Sprinkles. Sparkles. 14:14 There are some sprinkles and they are the good sugar, 14:18 so it's not bad sugar. 14:19 Yes, so you could buy this at the health food store 14:20 or something of that nature. 14:22 I think we run out of this thing, you know. 14:23 Somebody ate all the whipped cream. 14:24 No, actually, it's in there. 14:26 It's in there It's just actually... 14:28 It don't matter, I'll just eat it this way, 14:29 anyway we can have it so... 14:31 Here we go. Oh, there it is. 14:35 All right. All right, there it is, Chef. 14:37 Excellent. Look at that. 14:38 Y'all checking this out? 14:40 It's just some good stuff right here. 14:42 And this is our cupcakes. 14:45 Isn't that beautiful? Yeah. 14:47 And attractive? 14:48 That's fantastic. 14:49 All right. 14:51 And then you can put the sparkles and the sprinkles. 14:53 You wanna help me with that, please? 14:54 'Cause I know after we finish with these 14:56 you know who's gonna eat them, right? 14:58 Yeah, yeah, it's gonna be done before we're out of here. 15:00 So we just put that over there and this is very good 15:03 because we've been doing a couple of, 15:05 you know, presentations with the kids. 15:06 Please, parents, have the kids involved in making this, 15:10 and if you keep a eye out for some of the other shows, 15:13 we're gonna actually be cooking with 15:14 or other programs that we do... Yeah. 15:16 We will be actually cooking with the kids, 15:17 so you can enjoy that. 15:19 However, this is just the beginning. 15:21 You notice I'm rushing here, right? 15:22 Y'all know why I'm rushing? 15:24 Why are you rushing? 'Cause I want some doughnuts. 15:25 Oh, yes. 15:26 You got to have some doughnuts. 15:28 And so, this next recipe with the doughnuts, 15:30 while I go ahead and clean up, it's a simple recipe, 15:33 I hope you all are ready to write this recipe down. 15:35 Here it is for you. 15:37 All we have is the vegan doughnuts 15:39 and, Yani, what is that recipe? 15:41 You need: 15:58 All right. 16:00 And there you have it. 16:01 It's basically a simple 16:03 like who knew that vegan doughnuts could be so simple. 16:06 And good. 16:08 And good. It's the key here. 16:10 So we're gonna put this together here, 16:12 it's really quick and easy. 16:14 Actually a lot of times when we think of doughnuts, 16:16 you know, basically doughnuts are just white flour 16:18 and a lot of, what? 16:19 Sugar and stuff and it's fried for you, 16:22 but these, we don't ever have to head down that, 16:24 dark alley or whatever like that, 16:26 but now you can truly enjoy it. 16:27 So how do we get rolling with this recipe? 16:30 All right, so we have, we're gonna do the dry again. 16:34 Okay. 16:35 First of all. 16:36 So, it's basically it's the same set up, I guess. 16:40 Exactly, like almost like you're making cake 16:43 or you're doing cupcakes or whatever you desire to do. 16:46 All right. 16:48 Now we're gonna make a mess, 16:49 can I put that in this bowl here? 16:50 Let me just take this bowl. Oh, yeah, yeah. 16:52 Okay, okay. That's okay. 16:53 So watch this because as you know 16:55 when you're making cake batters and stuff like that, 16:56 it's always good to have as much space as you can, why? 16:59 Because if not, we're gonna have flour all over the place 17:02 and the kids love that, 17:04 but you know when it's time to clean 17:05 that's a whole another story. 17:07 So we're gonna go ahead, we got the flour, what else? 17:09 All right, we have the crystal sugar. 17:11 All right, or evaporated cane juice crystals, 17:13 some say sugar, raw sugar, what else? 17:15 That's right. We got the cardamon here. 17:17 Cardamom. 17:18 I like the cardamon 17:20 because it gives it a little of a cinnamon taste. 17:22 Right. 17:24 And you can mix it even with the cardamon 17:26 and coriander. 17:27 It's always, that's a nice combination. 17:29 All right. 17:31 Look at that, yeah, because in general 17:32 instead of using cinnamon 17:33 or nutmeg or some of these other spices... 17:37 Which is very strong. 17:38 We could just go ahead and substitute that 17:39 as we've done numerous times 17:41 before with cardamon and coriander. 17:43 And what else we're gonna add there? 17:44 All right, this is the secret ingredient in the doughnuts, 17:47 which is lemon juice. 17:48 Lemon juice, what? 17:50 Are you...? What? 17:51 Yeah, normally they use vinegar, 17:53 did you know that? 17:54 I did not but doughnuts are sweet not sour, 17:58 why are we... what's going on? 18:00 You actually can't taste it. 18:01 It's just to be able to give it that that flavor 18:06 that, you know, that normally doughnuts have, 18:08 so that's what... Oh, good. 18:10 I was about to say this is a whole new flavor, 18:11 the sour doughnuts. 18:14 All right, so we'll put the juice, 18:16 I mean the lemon juice. Okay. 18:18 And then we have the milk. 18:19 And then the milk. 18:20 Let's put some milk. 18:23 All right, let's get mixing. 18:24 Okay, so we have the soy milk here, 18:28 or nut milk or something, and then? 18:31 You see how that's coming out. 18:33 And then we'll put some oil if it needs to have some more, 18:37 some more milk, we'll do it right now. 18:39 Okay, very nice. 18:40 Now, you could put less milk and make it more dense. 18:44 Okay. 18:45 Or you could put more milk to make it lighter, 18:47 so it's up to you. Yeah. 18:49 Let me put a little bit more. 18:50 So then you have a bagel 18:52 or doughnut, a bagel or doughnut, 18:55 No, we wanna replace the doughnut. 18:58 All right, good, good. 18:59 All right, so now I think that's looking pretty good. 19:03 Is that all right? 19:05 Yeah, that looks good. 19:06 Very nice. 19:07 All right, that's very nice. 19:09 Okay. 19:10 So what we're gonna do, 19:11 now we couldn't find, 19:14 sometimes we couldn't find out 19:16 like something to shape the doughnuts. 19:19 So we found, this is normally for pound cakes. 19:22 Okay, so this little device here... 19:24 You know, so if you see it. 19:25 Is normally for pound cakes. 19:27 So as you see, so let me just cover this out 19:28 hiding my little doughnut there. 19:30 But so normally these are for pound cakes. 19:32 Right. 19:33 But now we're gonna use it for? 19:35 For doughnut. 19:36 For doughnut. Okay, so then? 19:37 And so that way you have the shape of it. 19:39 So do we just pour that in or what happens there? 19:40 No, no, no, 'cause that kind of would mess it up, 19:44 so what we're gonna do, 19:45 we're gonna use that just a simple Ziploc 19:48 and we'll get the scissors here, 19:52 and we cut it little bit. 19:53 But what we're gonna do before we cut it, 19:55 we're gonna add the dough. 19:56 We're gonna add the batter. 19:58 The batter in here. 19:59 Okay. 20:00 Now how do we do it just get a little scooper or? 20:03 Yeah, let's do that. 20:05 Just to show you. 20:07 So you don't always have to have 20:08 everything in the kitchen, 20:09 so you are able to improvise, right? 20:11 Yeah, because I know they have little devices for that 20:13 and a lot of times when people make these recipes, 20:15 they always stop 20:16 because they don't always have it. 20:18 So now you can use a little Ziploc bag. 20:20 Yes. 20:22 And that's it. Okay, that's very good. 20:23 Yeah, and that's a lot of batter here. 20:27 So we kind of tilt it to the corner. 20:29 All right, so keep an eye on that. 20:31 Okay. 20:33 And we're gonna cut it, 20:34 so it depends how you cut it. 20:37 You see how it's coming out. 20:39 Oh, wow. 20:41 Now, you know, what they usually say, 20:43 this is a certain type of fabulous 20:45 but I'm not gonna say that here, 20:47 but you brought this to life. 20:50 So you basically just it's like a little spout. 20:53 Exactly. 20:54 Pour that in and then you do that again 20:55 on the next one. 20:57 Keep a eye on this, this is crucial, 20:58 so it's a excellent step. 20:59 And if you spill it on the side, don't worry, 21:01 because it's gonna settle in, 21:04 and then we'll just finish it up right here. 21:08 Just fill that here. 21:10 Wow. 21:11 And we're pretty much done. 21:13 So then what do we do? 21:14 We sit this in oven? 21:16 We sit in the oven for like 15 minutes for 375. 21:20 375 for about 15 minutes, and then what's gonna happen? 21:24 We have a finished a little, it's going to come out nice, 21:27 if you all can take a quick look. 21:28 And you let it sit for, let it cool down for little bit 21:32 and then five more minutes, you can pull them out. 21:35 And then you have a nice little doughnut. 21:37 That's right. Excellent. 21:38 Isn't it pretty? 21:40 That is awesome. 21:41 Doughnuts are possible, yes. That's right. 21:43 They're alive. 21:45 Look at this one, this one even looks like it's glazed already, 21:46 you put a little extra something in that one there. 21:49 But we need something in there. Yes. 21:51 We do because we wanna give it a little extra sweet in there. 21:53 So we take this, we put this in the oven, 21:55 and then they're gonna come out looking nice and cute. 21:58 That's right. 21:59 As that one there, 22:01 and so, do we just leave that alone 22:02 or we have our doughnuts, now you see... 22:04 What kind of doughnuts you like? What flavors? 22:05 Well, actually this is my kind of doughnut, 22:07 I just like plane simple doughnuts, 22:09 I don't like the super sweet or super this or that, 22:12 I used to like the Bavarian or cream and whatever 22:16 but don't worry about that one. 22:17 This one here is good. 22:19 But a lot of people like what? 22:21 Glazed or some stuff like that. 22:23 Glazed or chocolate or something. 22:24 Or chocolate covered and all of this other stuff 22:28 but we're gonna make a nice little glaze for them, yeah? 22:30 That's right. 22:31 And if you are ready for the simple recipe, 22:34 here it is the simple glaze for your doughnuts. 22:45 All right, we've got our glaze going. 22:48 All right, so the glaze is like literally that simple, 22:50 that easy? 22:52 Very simple. 22:53 Because a lot of times, 22:55 you know, you see all of this stuff 22:56 that they do for it, 22:58 you know, you think it's just a whole bunch of steps 22:59 or whatever like that, 23:01 but the thing is just a regular glaze 23:02 what's normally in that one? 23:04 Chocolate. Chocolate. 23:06 Coconut. 23:07 And more chocolate. 23:09 What else? And more chocolate. 23:10 And a lot of what? 23:11 And sugar, a lot of sugar. 23:13 A lot of sugar and stuff like that, 23:14 so if you didn't get enough sugar 23:16 already in the doughnut itself, 23:19 now you're gonna get extra sugar. 23:20 That's right. Yeah. 23:21 So what we're gonna use 23:23 as you know, instead of chocolate, 23:24 what we use in our program is carob. 23:27 Carob, yeah. Carob chips. 23:28 So we have some carob chips here. 23:30 Now you show me some of the cool little way 23:32 that I already got rolling earlier. 23:34 Yes, because we need to get that water boiling. 23:37 And the reason why we're doing it this way 23:38 because the carob, 23:40 you don't want to put it directly into the pot 23:43 or the heat, it's gonna burn, 23:45 so we want to do a double boiler. 23:49 A double burn? No, boiler. 23:52 So basically... 23:53 I know my accent is pretty bad. 23:54 No. No. 23:56 So basically, what are we doing, 23:57 we're gonna heat up that water there, 23:59 then we're gonna take another little pot. 24:00 Yes. 24:01 Put that on the top, so it doesn't burn. 24:03 That's right. 24:04 So the heat... 24:05 Okay, and then eventually that will start. 24:07 And it's already melting if you notice that. 24:08 Wow. 24:10 Okay? 24:11 Okay, and this other stuff here? 24:12 So you're gonna move it a little bit. 24:16 And then we'll add a little bit of the nut milk. 24:18 So you can add a little bit of the soy milk there 24:20 or any kind of milk that you have. 24:22 So allow and that's crucial because carob always, 24:26 when I try to make my hot drops and stuff like that, 24:29 they always burn on me, 24:30 really don't keep a eye out on it. 24:32 So you wanna... 24:34 And then, yeah, I'm sorry. Go ahead. 24:35 So you wanna take your time and do a double burn? 24:37 No, the double boiler. 24:39 Yeah, you don't wanna burn yourself 24:40 because you know the heat. 24:42 Yeah, so this is a double boil and if you all notice there, 24:45 it is starting to melt nicely. 24:47 And then what we have here? 24:48 This is the powdered sugar. 24:50 This is the powdered sugar. 24:51 And you know what you could do? What's that? 24:53 You don't have to buy the regular powdered sugar 24:56 at the store 24:57 because it's normally sugar and cornstarch. 25:00 So you could do your own sugar in the blender, 25:05 just blend it up. 25:07 You know the crystal sugars and then just blend it up, 25:09 you got your powdered sugar. 25:11 Oh, wow. Wow. 25:12 I really like this. 25:13 Oh, okay. 25:15 So we're gonna get that going here. 25:17 Man, we're gonna have a serious glaze, 25:18 this is like a feathery glaze here. 25:20 It does. 25:22 All right. And then what do we do? 25:23 And so all we do is you wanna turn that off, I'm sorry. 25:27 Oh, yeah, I'm over here burning up stuff. 25:29 All right, so we have our doughnut here. 25:32 So we have a nice little glaze 25:34 and then our doughnut, y'all ready for this. 25:37 All right, so here we go. 25:40 We'll take that and then we'll... 25:43 Pour it on top. 25:45 Oh, mercy says, yes. 25:48 Look at this so we glaze that... 25:51 Oh, look at this. 25:53 Now should I put more 25:54 or most people just like a little bit? 25:56 I like it a lot. 25:57 A lot, so you want a double dip. 25:59 You see, you have a little parts over here that is not... 26:01 Man, yeah, I get this. 26:02 I mean, you know, you got to enjoy it. 26:05 Now you don't wanna do more than two, 26:08 so one is enough. 26:09 All right, all right, my bad, my bad. 26:10 All right, this is good. All right. 26:12 I was getting those carried away there. 26:13 We didn't glaze anything, we baptized in 26:16 and I don't know what's going on here 26:20 but some people, oops, sorry. 26:22 Some people like that 26:23 so here it is, our baptized doughnut, 26:27 and blessing on you. 26:29 But we're gonna show you some finished product 26:31 'cause we already made... 26:32 Yeah. 26:33 Yanita's made a bunch of them. 26:35 And so let's take a quick look. 26:38 Voila. 26:40 And you could decorate it as you desire. 26:43 All right, look at that, 26:44 so you can add different colors. 26:45 Now for the red one as we see here, 26:48 you probably use beads. 26:49 Beads. 26:51 Beads or something like that, 26:52 wait, what had happened here? 26:53 That was somebody... 26:55 Somebody, somebody already took a doughnut. 26:59 Look at that, y'all are something else. 27:01 So we already have that. 27:02 What else do we do? We sprinkle some coconut? 27:04 Some coconut, shredded coconut. 27:06 Shredded coconut, so you did the beads. 27:07 How did you get the green color? 27:09 Is that food color in or what? 27:10 That's yeah, that's food color and just little bit, 27:12 just to give it a little... 27:13 Or you can do like the healthy alternative, 27:15 who knows maybe take some spinach 27:16 or something like that. 27:18 I don't know, pray for me, all right. 27:19 And then that one as we see there, 27:22 you did the white glaze. 27:24 There's so many different types that you could have 27:26 and now the kids can enjoy this, 27:28 everybody can enjoy this simple doughnut. 27:32 Healthy vegan doughnut. 27:34 Healthy vegan doughnut or whatever like that, 27:36 and should we do... 27:38 Start eating some? 27:40 Do we need to know how it tastes here? 27:41 Yeah, sure. 27:42 Do you all need to know, you need help with that, 27:44 and how to eat it? 27:45 Or is that a recipe as well? 27:47 No, not quite. 27:48 So go ahead and enjoy this one. 27:50 Have yourself a healthy vegan doughnut. 27:54 Enjoy. |
Revised 2017-05-01