Participants: Nyse Collins (Host), Evita Tezeno (Host), Carlito Jr. Oladony (CJ)
Series Code: TOP
Program Code: TOP000072
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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, A Taste of Paradise. 00:30 Welcome to A Taste of Paradise. 00:32 My name is Evita Tezeno. 00:34 And have you ever been to family gatherings 00:37 or friend's house and they were barbequing 00:39 and you feel left out? 00:41 I have. 00:42 They have all of these different skewers and dishes 00:46 and my mouth was watering and I said, 00:48 "Oh goodness, I did not have, I didn't bring any thing." 00:53 But now you have an alternative, 00:55 I am making raw shish kabobs today. 00:58 Yes. 01:00 And they have a jerk sauce in them. 01:02 Oh, and it's gonna be so delicious. 01:04 So let's go to recipe. 01:07 For the recipe you need: 01:49 Now, for the vegetables you need: 01:58 Whatever vegetables that your heart desire. 02:01 Now, let's go and do these shish kabobs. 02:06 Now for the shish kabobs, 02:09 you start out with assorted vegetables, 02:12 so you can do the zucchini, 02:15 and you want to make them very colorful. 02:17 So you want to graduate the different colors. 02:23 Broccoli. Red tomato. 02:27 Another zucchini. 02:33 And for the sauce, you just blend it. 02:37 So we put the lemon juice in, 02:39 the water, 02:44 garlic. 02:46 I love garlic so I use a lot of garlic, 02:48 thyme, 02:50 the red onions, 02:56 and the cardamon, coriander. 03:00 I love cardamon, 03:01 it has a kind of a menthol taste. 03:03 It makes dishes taste very, very nice. 03:09 Bragg's, dash of cayenne, 03:13 the jalapeno, 03:15 maple syrup. 03:19 And in normal jerk sauces 03:21 they have all spice and black pepper 03:24 and those things are kind of irritating to the stomach, 03:26 so I use the common spices 03:29 that are not irritating to the stomach. 03:33 So you blend this. 03:56 This is a real quick recipe 03:59 that you could even get your children involved 04:03 in making it 04:04 'cause it's real simple, and it's fun. 04:07 Now you can do either one or two things, 04:10 you could put your vegetables in a container 04:13 and you could let them marinate overnight, 04:16 so all the flavors will blend in 04:18 and the vegetables will also soften up a little bit, 04:24 or you can put them on the skewer 04:28 and you can use a basting brush, 04:33 and then you could put the marinade on the brush, 04:36 on the vegetables. 04:38 So that's what we're gonna do this time. 04:48 And put some more zucchini. 04:53 We'll take some of the marinade 04:58 and we just brush it. 04:59 And you want to make sure that you cover all the vegetables. 05:04 That's all. 05:14 And these are so colorful, 05:16 remember, you eat with your eyes 05:20 so you want your dishes to be very colorful. 05:29 So you can let this setout overnight in the refrigerator 05:34 or if you have a dehydrator, 05:39 you could put them on a tray, 05:42 and you could dehydrate them for two hours 05:45 in the dehydrator. 05:48 And then, voila. 05:54 Here we have these wonderful raw shish kabobs 05:59 that you can take with you 06:00 when you go to a family gathering, 06:03 or just hanging out at the house with some friends. 06:08 This is a great recipe that take to family gatherings, 06:11 socials, and even to your co-workers. 06:15 If you have a meal that you have to prepare for work, 06:19 and you know what we always say at the end of our segment, 06:24 this is been Evita Tezeno, 06:26 and remember to live life fresh. 06:35 Welcome back to one of my favorite segments 06:38 of A Taste of Paradise. 06:40 We hope you enjoyed what you've seen so far, 06:42 but we know you will definitely enjoy this one, 06:45 actually you'll enjoy so much I have a disclaimer. 06:48 We will not do this one ever again anything close to it 06:51 because everybody's requesting sweets and I'm like, 06:54 "Why does everybody want sweets?" 06:56 So, we heeded to the requests 06:59 and now we're gonna make one of these items again 07:03 and so, it's so tasty but so sweet, 07:06 I had to bring somebody else into do it 07:08 'cause I don't want to be associated with sweets 07:10 but it's a good sweet, of course, 07:11 and it is one of my favorite score, cake pops, 07:14 cake pops, cake pops, cake pops, 07:16 simple easy recipe that you can do 07:19 and only for special occasion. 07:21 So here is one of our sweet intern's CJ. 07:25 What's going on, CJ? All's good. 07:27 Oh! They call him Carlito Junior. 07:30 CJ, where are you from? I'm from California. 07:33 California. All right, and what are you doing now? 07:36 Oh, right now, I'm in Berrien Springs 07:39 in Sanare Life. 07:40 All right, so he is, he is training, 07:43 and he's actually one of the junior consultants 07:44 with Sanare Life 07:46 'cause we do a training program to share with people 07:48 how they can do this work full-time. 07:50 Are you planning to work for the Lord full-time 07:51 by God's grace? 07:53 That's right, by God's grace. 07:54 You dedicated your life to Lord. 07:55 That's right. It's the best way. 07:57 Amen, amen. And he has a story to tell. 07:58 Maybe he'll tell us a little bit about 08:00 where, where he's come from and how the Lord has helped him 08:03 in this work and in this ministry as well. 08:06 But CJ is a sweets man, if there is ever sweets around, 08:09 CJ, look at him, he's all smiling and stuff. 08:12 C.J is always around the sweets, all right. 08:14 So I said to him "You know what, CJ, 08:16 why don't you come 08:17 and you do this sweet recipe for us?" 08:19 And it's, it's not, it's not overly sweet 08:23 but basically it's a cake pop. 08:25 What is a cake pop? 08:27 Cake pop is like a lollipop but cake on a stick. 08:31 All right, so it's basically that simple. 08:32 It's like a lollipop but it's a cake. 08:35 So that's why you'll be like, you know, you know, 08:38 I don't but you won't be licking on it, 08:40 you'll be eating it. 08:42 They can bite. 08:43 They can bite, so whatever, and you should be good. 08:45 So here's a simple cake pops, and, CJ, 08:48 because this thing takes a little bit of time 08:50 to get rolling here, tell us the recipe 08:52 if you don't mind. 08:54 So write this down, 08:55 a simple recipe for your cake pops, 08:58 not a lollipop but a what? 08:59 Cake pops. 09:00 A cake pop, so here's the recipe. 09:24 All right, even soy milk. 09:27 That is real simple and easy. 09:28 That's it, amen. Yeah. 09:30 It's not bad and this is really cool 09:32 because even if you're not making a cake pop, 09:34 you can use this recipe to make a what? 09:36 They can make some cakes or vegan cupcakes. 09:39 Vegan cupcakes or cakes or different items, 09:41 and people always have an issue, 09:43 how can I get a healthy cake or whatever like that, 09:46 so, I mean, do you make a lot of cakes 09:48 or whatever like that, you've been a chef lately, eh? 09:50 I made a plenty of cakes the past week, 09:53 you can say that. 09:55 I could imagine so, guide us real quick 09:57 what do we need to do here then? 09:59 Okay, first of all we can do, 10:00 we're gonna do the dry ingredients, of course. 10:03 And I'm gonna mix them all together. 10:04 All right, so let them move that out of your way 10:05 so you have the dry ingredients, 10:07 what you have the flour and stuff like that, 10:08 you're gonna put that in there. 10:10 And put a little bit of sugar. 10:11 So, put the flour there. 10:12 Let me grab that for you. Yes, sir. 10:14 So you have that regular flour that you mention, 10:17 or the cake flour or something 10:19 and then you also have the whole wheat flour. 10:21 So this is actually gonna be a good cake for you, 10:24 and then you're also adding, what's that? 10:26 This is featherweight. 10:27 Featherweight, now we have featherweight, 10:29 we use that instead of baking soda 10:30 or baking powder or whatever there. 10:33 That's gonna help you with the what? 10:34 The rising... 10:36 Rising of the cake. 10:37 The rising of the cake, what else you have? 10:38 And we have the salt. 10:40 Some salt, some sea salt, of course, 10:42 okay, so what, what we're gonna do? 10:44 You see, you're gonna... 10:45 We're gonna mix this thing together. 10:47 Mix it together nicely there. Yeah, it's done. 10:50 All right. 10:51 Now, CJ, he's just hanging out here 10:52 but he was excited, he's excited. 10:55 Any time he hear about cake pops, 10:56 he's always jumping and doing, 10:58 and I think he has too much of it actually. 11:01 All right, so, so you have that, 11:04 you mix it up nicely and then what's the next step? 11:06 And next step is to put the wet ingredients in. 11:10 All right, so we're gonna put those in a big bowl then, 11:12 I guess. 11:13 Actually we can... 11:14 You want to... Mix it all together here. 11:16 Okay, so the wet ingredients will mix that there 11:19 and then we also have, what, the soy milk. 11:22 So I let you transition that into the big bowl. 11:25 Okay, let me do that. 11:28 All right, so look at that, CJ got it going there 11:31 and also you have some of what's that? 11:34 Margarine or... 11:35 This is not margarine, this is earth balance. 11:37 All right, I was just checking on you here. 11:40 So go ahead and I will, I will pour this 11:44 and you pour that. 11:45 Okay. 11:47 All right, and then you have your oil 11:49 and also your vanilla extract now. 11:52 That's right. 11:53 So the vanilla extract adds that actual little flavor. 11:55 Here you go. 11:57 And we're gonna use that better. 11:58 All right, there you go. 12:00 I'll let you get that going. Okay. 12:01 This is crucial, this is a cake, brother, 12:02 you don't wanna, you don't wanna mess up 12:04 with this one here, 12:05 we're gonna have a lot of angry viewers, all right? 12:08 So here we go, we have this simple cake batter 12:12 that you can do there 12:14 and you over here having a good time in a kitchen 12:17 making a mess. 12:20 This is pretty decent as well for special occasions. 12:23 Oh! Yeah. 12:25 All right, you could even make little cake rolls, 12:27 a little cake loaves or whatever like that 12:29 and are very tasty and a lot of times 12:32 'cause when I think of vegan cakes and stuff, 12:35 I usually think of like just hard, you know, 12:38 I don't think as the heavyweights. 12:40 Yeah. Got eggs and stuff. 12:42 Eggs and stuff like that 12:43 and then what you got going here? 12:45 All right, so what we're gonna next is a, 12:48 we'd have to spray that with some oil there. 12:51 All right, so we do a little oil there, 12:53 we'll spray that. 12:55 All right. 12:57 You playing around with that, brother, 12:58 you're having too much fun. 12:59 I'm trying to make this right. He's digging into it. 13:02 You're getting that going so you have that. 13:03 There you go. 13:05 And you have the liquid as well that you already put in there. 13:08 Oh, man, normally it'll be like super liquid, 13:11 you know the regular cakes and stuff that 13:13 we make the cake batter mix or whatever, 13:15 but this is gonna be a healthier one, yeah. 13:17 This one is gonna rise nicely there for you 13:20 and then so basically we'll get it rolling. 13:23 There we go. You did it excellent. 13:25 Let me mix again 13:27 and then I'll just transition that there for you. 13:30 All right, so here is our nice little cake batter. 13:35 Oh, all right, CJ. 13:38 Here we go. And then we will what? 13:41 Do that out little bit, a little bit, 13:44 there and then we, what we'll do next? 13:48 And we're gonna preheat the oven to 350 degrees. 13:51 Three-fifty and we'll put that in oven for how long? 13:55 Thirty to forty five minutes. 13:57 Thirty to forty five minutes, you get this in the oven 13:59 so watch this you can probably even make a cake 14:01 before people come by. 14:02 You know, when people visiting a home 14:04 and stuff like that. 14:05 I'll surprise, it's pretty quick. 14:06 I'll surprise, it's pretty quick. 14:09 And then they always want, 14:10 any time people come by your house 14:11 they always want a what? 14:13 A dessert. Yeah. 14:14 So watch it, even if they come to your house, 14:15 you can have a dessert ready in no time. 14:17 So we'll put that in oven 14:18 and you have one that's already finished. 14:20 Yes, we do and it's right here, baked. 14:23 Oh! Time out. Wait a minute, what you got going here? 14:26 So here is the cake there. 14:28 If you've seen any of our programs 14:30 or different segments or stuff like that, 14:33 you've seen us make little toppings 14:37 and vanilla frosting and those items there. 14:42 So we have that, 14:44 now we're trying to get the cake pop. 14:46 That's right. 14:48 Because I am here and let's put it on the stick 14:49 and stuff like that, what do we need to do? 14:51 We have the cake. What's the next step? 14:54 All we're gonna do with the cake 14:56 we also have to make it sticky, so we get it into a bowl. 14:58 You get into a bowl, eh? 15:00 And by doing that, we have to make a little frosting. 15:01 We have to make a little frosting 15:03 so real quick, here is the simple recipe 15:06 or ingredients of for the what? 15:08 Frosting. 15:10 For a frosting, for the cake pops, 15:11 all right, CJ, tell us what that frosting is? 15:13 Okay, the frosting is: 15:32 All right, excellent, here it is. 15:34 So now we have that simple recipe 15:36 or ingredients there for us to do, 15:39 we have the carob, 15:40 what are we using the carob for? 15:43 We're using carob for little glaze 15:44 on top of the cake pop. 15:46 A little glaze, man, this man, 15:48 first we got the cake then we turn it into a lollipop, 15:51 now we're throwing some glaze on top of it. 15:53 And what you do with those carob chips is what? 15:55 We normally just, just, 15:57 melt them or something of that nature. 15:59 And we've already got that started here. 16:01 All you do is you take the carob chips 16:05 and you put it on like super low heat, yeah, 16:08 or and basically you have to keep stirring it 16:12 as much as possible, 16:14 be careful because what happens 16:15 when a carob on the stove quite a bit... 16:17 They can burn. 16:18 It can burn and it burns all the time. 16:20 If I'll tell you how many times I burn carob. 16:22 Carob is not cheap, it is not a cheap item there. 16:26 So please, go ahead 16:28 and make sure you keep an eye on that. 16:30 So now we have that ready. 16:32 We still trying to look at these lollipops, 16:33 you keep talking about here or... 16:34 not your lollipops? 16:36 Cake pops. 16:37 Cake pops, what do we need to do? 16:38 You say we need to make the frosting, 16:40 how do we make this frosting here? 16:41 Okay, cool, well, we can start off 16:43 with a little sugar here, a cup of sugar. 16:46 Okay, so we're gonna put the sugar, 16:47 we have the cup of cane juice crystals 16:49 or Florida crystals, 16:51 those are pretty cheap in the store 16:52 and a better option. 16:54 And we have the non-hydrogenated, 16:56 non-hydrogenated what? 16:58 Butter, shortening butter. 17:00 Butter or shortening butter there as you can see 17:03 and then the vanilla extract, 17:06 okay, he's just, he's just getting it going in there. 17:08 So basically we're gonna mix this up, 17:10 now we're using a non-hydrogenated 17:11 because most frostings 17:13 will have what kind of butter in there? 17:14 Well, they has regular butter or hydrogenated. 17:17 Hydrogenated and stuff like that. 17:19 And that doesn't work too well there with the arteries, 17:23 and brains, and the rest of the body, we don't, 17:25 I don't want to end up with a heart attack 17:27 when we finish eating 17:29 our different types of cakes and stuff. 17:32 And so, basically, you, what are we're trying to do? 17:35 What consistency are we getting? 17:36 So, man, that's just basically butter and sugar, 17:40 if with the regular ones you buy from the store now. 17:42 Yeah. 17:44 We're trying to get this to a frosting consistency 17:47 so that it would be able... 17:48 when we crumble this cake into here, 17:50 we can make little balls for it. 17:52 Okay, hold on, hold on, so we're not taking this 17:54 and putting this on top of the cake? 17:56 No, no, no, that's a lie. 18:00 Okay, so basically we're gonna turn this into, 18:04 this is gonna help us to bring the cake together. 18:07 So, we, the cake we just made we're just gonna mess it up now 18:10 and we're gonna, we're gonna rip it up I guess 18:13 or break it up. 18:15 Look at that, brother. Here we go. 18:17 That is, that's frosting, man. 18:21 So can you imagine when you eat the frostings 18:23 and stuff like that from the store? 18:26 All of it is, is what? 18:28 Butter. Butter, refined sugar. 18:30 Butter and sugar and stuff like that, man, 18:32 be careful, be careful what you're eating. 18:35 So now we have that frosting, I guess consistency. 18:40 What do we do now? 18:41 All right, now I am gonna just place a little bit here. 18:47 Okay. 18:49 And so you just put this around. 18:51 So you're gonna move that around a little bit. 18:52 And then we see if I can... 18:54 And we can use a little spatula. 18:55 Spatula, where is all our spatulas? 18:57 They're all disappearing. Oh, here they are. 18:58 Oh, there it is. It was around the side of me. 19:00 So... And then... 19:02 I'll help you get some of this in here you said, 19:05 and then just now why we... 19:08 Edge it in the side a little bit. 19:09 And what we're gonna do is, I am gonna take the cake. 19:11 Okay. Crumble on top. 19:13 And we're also gonna, yeah, this thing is right here 19:16 because I like it. 19:18 So basically we're gonna take the cake 19:20 and start crumbling it into the, into our frosting. 19:26 That's right. 19:27 Okay, do I mix it or do I just wade in? 19:29 Well, I'm gonna mix it with my hands. 19:31 Oh, okay, my bad. 19:32 I kinda want you do that also include the frosting 19:35 as I crumble it in here. 19:37 Okay, so you're gonna mix all of the stuff anyway, huh? 19:40 All right. 19:44 So, look at that. We'll get that going in there. 19:48 Man, I just went "He's baking this cake 19:50 to just destroy it again, that's no fun." 19:53 It's fun for the kids and, I mean, 19:55 they want to get their hands dirty. 19:56 Okay, hands dirty, yeah, they'll clean it up. 19:59 I'm sure cleaning won't be a problem for the kids, 20:03 they are just what? 20:05 They'll just lick it off, 20:06 but good thing that this is not hydrogenated oil, 20:09 and this is a healthy and I don't wanna say, 20:12 super healthy alternative, I mean, 20:13 oil is oil at the end of the day. 20:17 But it won't have the same problems... 20:19 Just a little more. Okay. 20:22 So basically what are we gonna do now? 20:23 Now, we're getting our hands dirty. 20:25 Whoa! 20:27 This is a cake pop. 20:30 So basically you're doing this to, 20:32 to get the consistency. 20:35 This here, you don't, 20:36 I don't think you want to bake this, 20:37 that stuff may just like melt again but... 20:42 So you get that going? Yeah, we get this going. 20:44 Let me just clear this one before it is gone. 20:46 This man said leave no crumbles behind, 20:49 no crumbles and especially with cake, 20:52 I'm sure the kids won't leave any crumbles behind. 20:54 All right. 20:56 Now... 20:57 Anymore frosting? Yeah, we can add a little more. 21:00 Oh, okay. Here we go. 21:02 It's almost looking like bread, 21:06 like you're making a dough 21:07 or something like cookie dough or... 21:10 All right. Okay. 21:13 You want all of it? 21:14 Yeah, we can just all of it. Whoa! 21:17 Like I said, we will probably not be doing this recipe again, 21:20 this is a vegan heart attack way, you know. 21:23 It's just occasions, different occasions. 21:25 Special occasion, 21:26 only for marriages and that's it. 21:29 But, man, I think a lot of people 21:30 getting married lately so be careful 21:32 how many receptions you go to with the cake pops. 21:35 But at least, this is just once in a blue, 21:38 once in a blue 'cause I don't want no trouble. 21:41 All right? 21:42 So you make that and then what do you do with that? 21:44 All right, then now we can do is start making into a ball. 21:49 So you're making into a little ball? 21:52 Yes, we do. All right. 21:53 Look at them. 21:54 So you take it. 21:56 Oh, okay, so now because we put the frosting 21:58 and stuff and it can go ahead and consume into a little ball. 22:01 That's right. 22:04 Put into a ball here. 22:06 Very nice. 22:08 Sometimes I like to, 22:09 I like the ball small make it not too doughy to eat. 22:14 Wow, look at that. 22:16 You got craters over there, just like huge. 22:22 Wow. 22:23 So basically this is a cake pop. 22:25 So while you continue making that, 22:27 normally when you're done with this, 22:29 what do you normally do? 22:30 Oh, what you do is, when you're done 22:32 with making all of all, as much as you want. 22:33 Yeah. 22:35 You can put in the refrigerator 22:36 but I like to put in the freezer so it can, 22:38 it can get harder faster. 22:40 Wow, okay. 22:41 So we put it into a freezer so it can get hard. 22:44 And a matter of fact you have some that's already done. 22:46 Yes. 22:47 I'll let you make it, so it gets hard 22:48 and then how long do we put it in there for? 22:50 You can put in there in a refrigerator 22:51 for 20 minutes 22:53 but if I like to be a little quick 22:55 so I like to put it in the freezer. 22:56 You put it in the freezer 22:58 for 10 minutes I guess or something like that, 23:00 and then you pull those out. 23:01 So I'm gonna actually run over 23:03 'cause he has already done some. 23:04 I'm gonna run over to the fridge real quick 23:08 and see what you got here. 23:09 Oh, man, you even put in a nice little plate 23:11 and stuff. 23:13 Yeah. Those look nice. 23:15 So here it is. 23:16 Let me just move this out of the way. 23:20 Wow, and that's, what is that? 23:22 A cake ball or something? 23:23 These are the cake ball we've got to do. 23:25 These are the cake balls. And these are the sticks. 23:27 And then you have the sticks. Let me grab you this here. 23:31 That's for you. All right. 23:32 All right, so then these, I'll take these now, 23:35 and put these in the... 23:36 Refrigerator. 23:37 Refrigerator or a freezer and get these going. 23:40 I'm gonna get these in a freezer 23:41 'cause we may want it little extra quickly here. 23:44 So we have that and then so, can I touch one? 23:49 Go for it, you can touch one. 23:51 All right, so it's hard but it's not like super-hard 23:55 and basically what do you do? 23:58 And now... You take your sticks. 23:59 And we take our sticks, we place it here on the bottom, 24:02 sticking in there nice and gently. 24:04 I'll have one. 24:05 So then, oh, okay, it is hard there. 24:08 You take the stick and you put it in. 24:12 Pretty nice. 24:13 Wow, this is, you know, 24:15 people will pay a lot of money to get the thing, 24:17 they'll be like, "Oh, I want to order some cake pops 24:19 for my son's birthday or something", 24:23 and I'll charge like five dollars each. 24:25 No. 24:26 So here it is. 24:29 So basically we take that then do we just eat it? 24:33 No, we wanna add the finishing touch to it 24:36 which is gonna be our, our icing, 24:39 oh, not icing, it's gonna be our glaze. 24:40 Our glaze, okay. 24:42 And we went ahead that's the one we did with the carob, 24:44 but you already have some here that's already made, 24:48 so here's the glaze. 24:49 Wow! 24:50 This is good stuff, watch this, y'all. 24:52 That thing is thick. What do we do? 24:55 Do we just dip it in or...? 24:57 Oh, we dip it in halfway and once we do that, 25:00 we'll just do one. 25:01 We'll do one more here. 25:03 And with that, we can place it. 25:06 And how about this, Nyse, 25:07 you can sprinkle whatever you want, 25:09 we have almonds. 25:10 Yeah, I gotta get mine glazed up here. 25:12 All right, we can do this together then. 25:13 All right. 25:14 All right, so you have the glaze here 25:17 and then we'll put it in here or do we sprinkle it over? 25:19 We can take us a little pinch and we can place that. 25:23 And so however else you want to do it, 25:24 I mean, you can... 25:26 So you can use coconut for it. 25:29 It's pretty good. 25:30 You can use coconut, almonds, 25:33 sometimes people use sprinkles and stuff. 25:37 And then you just sprinkle it over. 25:39 Wow, this is ready for like 25:41 the holidays and stuff like that, 25:44 now that's for special occasions. 25:45 That's right, special occasions. 25:48 And what are some of the... 25:49 Do we have any sprinkles or something? 25:51 We do have sprinkles, there they are. 25:53 All right. 25:54 That's a little, little color there. 25:56 Man, the kids, I am telling you, 25:57 the kids will love to do something like this. 26:00 Please or maybe I can, 26:03 if my, if the stick is not holding. 26:06 Oh, man. 26:08 Yeah, my stick is not holding there, 26:10 if I just dip it in without the stick... 26:13 Yeah, you can do that too. 26:14 And then put the stick in 26:16 but that's why it's crucial 26:17 to have it in the freezer, yeah? 26:19 So it can be nice and hard and then what am I gonna do, 26:22 I'm gonna put some sprinkles on top. 26:23 Sprinkles. All right. 26:25 So there's lot of different ideas. 26:27 So check this out. 26:28 So I have my cake pop 26:31 and I'm putting sprinkles on top. 26:34 And, of course, you want some sprinkles to it. 26:36 Yeah, I've to get some sprinkles. 26:38 Hiya, take a look at this here, 26:40 this is like masterpieces waiting to happen. 26:43 Here it is, a nice little cake pop 26:46 with some sprinkles. 26:49 Man, and people are like 26:51 literally buying these things in, 26:53 and I am sure they'll probably sell a dime a dozen. 26:58 All right, so you have that 27:00 and then basically do we just leave it there, 27:03 we put it back into the fridge, what happens here? 27:04 We can actually just leave it there 27:06 and it's basically... 27:08 And it's ready. It's ready to eat. 27:09 Usually we want to have a stand and it looks really neat. 27:11 Wow, check this out. 27:12 But that's not even it, you went ahead 27:14 'cause I made a mess over here. 27:16 We just went ahead and did one in advance. 27:18 Let me go ahead 27:20 and move that one out of the way. 27:22 Here it is. 27:25 Check this out. 27:26 You now have some cake pops 27:28 that your whole family will enjoy, 27:32 they are healthy, they are tasty, 27:34 what else, they're, they're little sweet as well. 27:37 So please, please if you can, only one per person, 27:42 this one is so good I'll probably even say 27:44 don't have second, don't have second, 27:46 just a little bit. 27:47 Thank you so much, CJ, for coming in 27:48 and making one of the fantastic recipes, 27:51 cake pops. |
Revised 2017-05-01