Original Video: Holiday Bread

up fellow Youtubers so it's currently 43 degrees outside wind chill makes it feel like 34 and while I hopped on my chopper bike and wrote the closest grocery store I could find now pretty much every grocery store find. Now pretty much every grocery store here in town is a good grip away from my apartment. You know what I'm saying? it's gonna be a ride one way or another. But that's all right because I wanted to do a fun little holiday recipe. A lot of people have company coming over for the holidays and maybe they want to try something new. People get tired of fruit cake. I'm just being real with it. I mean I'm sure it's good but you know not when it's like hard as a rock. So we're gonna… So what I want to do is I want to make some Christmas eggnock bread it's really easy only needs like three ingredients well four if you count the oven but But let's see what we got at the grocery store. Now I already have two tubes of pre-made dough. Oh shit. I should have two tubes of pre-made dough. Oh shit. I should have gotten pizza sauce and you know I was forgetting something. sauce later I'm not sure about it. I got stuff to make burgers and that'll do just fine. I don't have to eat the pizza right away. But anyways, um, They're out of pre-made beef patties and like the packages so I've basically got different styles of beef to try but we start off with our delicious thick-cut bacon from black label that's good shit right there over from the Hornell company yeah buddy groans and you have beef patties like this like four per container which he's not too bad they look good I mean right here it says ground beef right here it says ground beef patties grass fed for one fourth lab patties right there so you know anyway also got a big old tuba ground beef, so we'll form the patties by hand we can. Bacon. Most delicious bacon. You've cut bacon where it's at. But soon else we got. We're going to need some bread for us. And which is… Boom. right there. And that's back a notch of cheese doritos. Spicy pork grinds. Now I'll be using these spicy pork grinds for a crazy ass burger later on my channel. I mean we got two crazy new burgers coming on the channel. I'm going to try to use some of this bread that I make for a burger. That'll be nuts, but we'll see if we can pull it off. I am going to try to use some of this bread that I make for a burger. That will be nuts, but we will see, we're definitely going to need eggnog for our eggnog bread. So we got some eggnog. They were just about out at the store, because this right here is aog are on the holidays. Especially when you're making Tom and Jerry's which is Aignog's been warmed up and then a shot of Bacardi rum. And of course we're going to need some self-raising flour. This stuff's awesome. Gotta have that pepperoni and cheese game on stack. Because not only can you use that cheese to make pizza, but you can also use it for your burgers to make cheeseburgers. That's called Killing Two Birds with One Stone. And this is the third ingredient we're going to need for the ice cream bread which is ice cream of course. We've got some briars, mint, chocolate chip. What's this? We got one more bag. Hmm. That's good stuffs. And what in the world? Something I'll be using for a burger challenge in the next couple of days or so is this. This is the X Horace-Go hot sauce. I've seen this hot sauce on hot ones. I recognize that kick-ass looking logo. And it's been a while since I've had some hot sauce in my fridge. So this stuff looks pretty spicy. Oh, jeez. This stuff looks mean.. Oh, jeez. This stuff looks mean. I'm not going to lie. I'm looking at the back label like, Ooh. So I'm not going to get a whole lot for the burger, for this to kick. I just look at the label, I should tell you. This, okay, this is something for a different cooking video. This one, we're just going to focus on making that delicious ice cream bread. Now the advantage of this camera is I can at least show you how to mix up a couple of things is really not that difficult. But I'll go ahead and mix it real quick. There's all the ingredients we're going to need. Doo, do, do, do, do. We're going to eat this one first. This one will come in a second. In a second. We're going to eat this one first. This one will come in a second. It'll come after we mix the ingredients in a bowl. You got to mix them in a bowl first. And then mix them up in a second. It'll come after we mix the ingredients up. You gotta mix them up in a bowl first. Yeah buddy. That's not very much food but it's enough to time the over so I'm not complaining and to be honest that was almost a hundred bucks for being quite frank I mean Things like Bacon, you know, tend to be a bit more expensive, but I like Bacon, so. So we got some international delight Nog, classic, different brands of Agnog to try. This recipe doesn't really require a brand and flavor to try. This recipe doesn't really require a brand and flavor of agnog to try. This recipe doesn't really require a specific brand and flavor of Agnog. I mean, you probably use whatever Agnog you wanted, it wouldn't matter. But this is the classic sort of, we'll make sure it passes the test before we mix it. before we mix it. Yeah, try a little bit of it. Yeah, that tastes like eggnog. That's actually not bad. Hmm. Yeah. Yeah. Natural and artificial flavors. There you go. So we should probably throw in our dry ingredients first. So before we get into any of that, let's save ourselves some time on the cooking recipe. Go ahead and open up this delicious mint chocolate chip ice cream from briars. frozen. There we go. Having the right tools for the job, this pocket knife definitely made short work of that plastic on the ice cream. We don't need that. I need something to make it with and a fork will do this fine. I mean we need something to like spread it out and kind of you know. You need a bloody fork to spread it in the cake or the bread dish pan, whatever you want to call it. All right, so, and he also need a fork to mix it. So, first things first, you're going to want some self-raising flour. Something of which I might add is made from Mother Earth. So I'm going to try to get this flower open without making a huge mass. Here we go. Now if you take your time and do it right. There we go. Now if you take your time and do it right, there we go just like that. Now see, there is a small tear in it. It's right there, but it's not all the way down here. There was a small tear right here, but it's not all the way down here so this will make this will make this a little bit easier so we got a mixing bowl and one half cup and dry ingredients first into the bowl, So one half cup, plus one half cup, makes a whole cup. Now when you're making this kind of bread, you too, you want it to be nice and doughy. And, uh, all right, so, let's have it for a second. And, uh, all right, so, let's have it for a second. And then we're going to use our egg dog. Set it for a second. And then we're going to use our egg dog, that we just bought, and go ahead and pour some in there. right here. There's one half cup. You're the same amount for the eggnog. We might add like a little bit more flour to it, so it's more dilly. But… You think I have this plop of a mess so far you're off to a good start. I'm going to set this on the table. Um… for a second………. we can also make some room here. I'm gonna hold a lot of work space to work with but I'm working with it. Okay so now I'm gonna add some ice cream to it. Now there's the top of the later with all the ice cream stuck on the inside. And of course, here is a close-up of the top of the ice cream with all the ice cream stuck on the inside. And of course, here is a close-up of that delicious mint chocolate chip ice cream from briars. Look at that. Now isn't that just pretty? It seems like I'm the one cooking it. I gotta grab a small sliver of it and see how it tastes. Yep, that's good. It's got a nice minty taste to it, the chocolate chips. Add a little bit of sweetness to it. That's not too shabby. So I'm gonna set the lid down on top of the, the cup on top of the lid here while we do this. And, um, oop, that was close. Glad that landed in the bowl, not on my desk. Yeah. Now a step I forgot to do was microwave the ice cream so it's nice and melted. This will make stirring it a little bit easier. But that's all right. I'll put some ice cream in here and I'll microwave it for like a little bit just to get the ice cream on the surface melted and I'll make it easier to store around. Mmm. Now hopefully the chocolate will melt into the bread and kind of give it a little bit of sweetness to go with the with the eggnog. And kind of eyeballing it here. There we go. That should be enough. Oh yeah, that should be plenty of ice cream for that. Hmm. I'll just be on the safe side. Just to be on the safe side. Yeah, get in there. All right. All right. All right. So a good portion of that is taken out. Not too much. And… too much and and of course I got pipe ash over my hands while I'm making this but who cares? So this ice cream is pretty chunky and frozen so if we hit it in the microwave for like a little bit it'll melt it and get in the microwave for a little bit. And if it needs more flour, add a pinch more, you know. I'll be right back and I'll put the fork in the measuring cup in the sink. We'll mix the ingredients together with a clean fork. We'll be somewhat sanitary with it, I guess. Egg not going on the fridge, too. There's nothing else. ingredients together with a clean fork will be somewhat sanitary with it I guess. Egg not can go on the fridge too. At this point you have all this right here. The ice cream is going to melt when you hit it in the, when you put it in the microwave. So we'll do that real quick. We don't want to do this too long, just long enough to melt the ice cream. Okay. Now comes the best part of it. Besides eating it, I reckon you gotta mix it up. Now that ice cream is nice and it's a little bit softer. It's easier to work with. So this is going to take some time. I'm not going to fast forward it like a lot of YouTubeers. What you see is what you get. And um, hmm, so what I'm going to do is I want to mix all that melted ice cream and that eggnog and the celifrasing flour and we're going to mix it around and incorporate all the ingredients. I might need to add just a little bit more flour to that. I might need to add just a little bit more flour to that. already the hat. One second. Okay, I grabbed a clean cup. This is a one-third cup, but don't matter at this point. Now I'm just adding a little bit in it at a time. Until we get that consistency. And the nice thing about this recipe is it's really really really simple. It doesn't require you to be a five star chef. Some fancy smetchy, you know. Oh yeah, look at me. No, this recipe is super easy to make. I think adding a surface of flour to that top layer and mixing it in. Now it's starting to get a lot more doughy. That's what I like to see. I'll show you. After adding that one-third cup of flour there, on the top and just kind of mixing it around, it's getting more and more and more doughy. more and more doughy. You know, it wanted to be too terribly doughy, but doughy enough that it forms a decent bread. That almost landed on the floor. Huh, I got it on my black pants. Classic. Yeah, no one said cooking wasn't going to be messy. Fair warning. I mean, look at that. Yeah. I was glad I didn't hit the floor, then I'd be like, well, shit. But, yeah, I just had a pinch more flour to it there. That should do it. Mix that up in there and see how doughy it gets. Truth be told this might be enough better to make more than one loaf. We'll see how it… we'll see how it's uh… oh yeah that's what I'd like to see. It's nice and doughy but it's not too doughy and it's getting harder and like to see. It's nice and doughy, but it's not too doughy. And it's getting harder and harder to mix. Awesome sauce. So we're definitely done with the flour. Put the flour in the measuring cup in the sink. Okay you too we're back and after I had that last bit of flour to it and just mix it around you can mix it around you got a mix it real good. Now you can see in the bowl that all that flour and eggnog and that ice cream have mingled together and now you got this really nice really thick dough. It's a test. That's how you know your dough is ready to be poured into your baking dish. Now for this next part I am going to wash my hands because, well you know it's YouTube and people are finicky, like, oh my God, I've got tobacco ash all over his hands while he's making that. Oh, so gross. Cause of that cooking video, that's nasty. Everyone's a critic. Join the peanut gallery unless you have a peanut allergy then don't join. Oh wait. I'm not going to lie. That looks and smells kind of good. I mean, it smells like eggnog and peppermint. Like you hear to stick a candy cane and a glass of eggnog. This is the soap I'll be using to wash my hands. Not that it matters. Because there might be some people who are going to be like, I don't believe you washed your hands. Right. Oh, that sounds kind of disturbing. Just kidding, that wasn't appropriate. Now you could just use cooking spray on your baking tin and the reason. Now you could just use cooking spray on your baking tin and the reason why you want to do that is so your bread doesn't stick to your pan but I got some butter I can use because that's tastier So after washing my hands and drawing them, I'm going to go to the test kitchen. I'm going to go over to the test kitchen and when we're going to have some of this country crock original butter spread. And I'm going to take the tray that we have here for our bread and we're going to line the outside of it and the bottom of it's on the inside here with butter that way this delicious-looking ice cream bread doesn't stick to the pan. So, you can like a little bit. Country crock, ready to rock. So you can like a little bit of that butter on your fork. See what I'm doing here? I'm just taking it and spreading it it from sticking to the side. And this step's important because when you go to take your ice cream bread out of the oven and go to cut it off the plate or out of the tin or whatever, you don't want to fall in the part. Sticking, making a huge mess. Now, ice cream bread can fall apart if you're not careful. So we take out the oven, let it cool off, and then kind of take a knife and go around the edge and just gently pop it out. And you should have a loaf that you can just slice into pieces. So right now I'm getting it all over the bottom of the pan as well. That's important. You want nice, even coverage of that butter. Spread it all on the inside. I definitely think this pan is sufficiently greased. What do you think? Yeah, that looks pretty good. All right, so I want to put this back and this to the side. And this next part, why not? Give it some sweetness. Kind of cut the peppermint kind of eggnog taste with a little bit of sweetness. There we go.. There we go. Agnog taste with a little bit of sweetness. There we go. A little bit more. A little bit of brown sugar in there. Because the eggnog is probably going to have cinnamon in it. So there we go. Just a pinch of that in there in the middle. And then once more we're going to take that mixing fork. And we're going to swirl and mix that final ingredient in there just like that. a swirl and mix that that final ingredient in there just like that. I'm watching it sit here and rest for a second it's definitely nice and doughy. Ooh that sounds interesting. It smells interesting. It's a sweetness with the brown shirt rather than the mintiness with the ice cream and then you smell the egg dog. It just smells interesting. I don't know how it's going to taste but we're about to find out. Hmm, simple, easy to make, holiday bread. It doesn't require a whole lot of ingredients. our barterd up bread pan and we're going to pour the mixture into the red pan. I'm going to do this on my lap so you can see. Hopefully I won't spell. We got this. All right, this isn't going to take two to a little. I was going to hold it over the pan. Oh yeah, there we go. Turn it to the side so that way you don't spill it, just like that. in my past but that's all right. It's the fun of cooking make it a little bit of a mess. This is actually enough better to make one loaf. It just looks like a lot because of how liquidy the ingredients are but once you actually mix it, it shrinks. And I got a little bit of batter on my pants. Oh geez. See, I managed to make a little mess on my pants, making this, but that's all right. And don't get it twisted, it's exactly what it sounded like, you sickos. And now you want to make sure you get as much of the batter off of the bowl as you can. I mean there's going to be a lot of it that sticks to the side of it. You're not going to be able to get all of it. But just get as much of it as you can into your buttered up container. And you definitely want to let this soak in the sink a little bit of soap and hot water or it's soak overnight. It'll make it easier to clean when you're going to wash it out. And hopefully if I can get this to be at a nice clean loaf, with where I can actually cut slices, I'll make a burger with this bread as a bun. I think I'm playing. I totally do it. Yeah, hold on a minute. Oh dude. I gotta try something that's badder out. Hold on a second. Just to make sure it's good. When I taste the batter, that's generally what you're gonna get. When you bake it, when it comes out, that's what it's generally gonna taste like. And, um, mm. If I'm still looking at the bold, and that's how you know, is going to be some good bread. Righteous. Here's that. Yeah, we're definitely need to get these wiped off. Hold on a second. Let's get that off the side real quick. A little bit of soap. So I make some bold and soaked overnight. Now before I freaking preheat the oven and all that good shh, I'm gonna have to get this, this dealt with. Like there seems to be a little situation with my pants. I mean that just doesn't look right. I'm sitting here wiping this. Yeah no I'm only going to go there. Of course you see people buying jeans for $400 and they look like this. I mean if uh uh… or yeah, holes and other covered in paint so on okay so we got a little bit of this stuff right here let's bring a little bit of this stuff right here let's bring a little bit more sugar on top give it a little bit of this stuff right here let's bring a little bit more sugar on top a little effect a little bit of this stuff right here. Let's bring a little. 4.20 baby. Go and bake it in the oven for like 420 degrees for how long, till it's toothpick clean. Um, you can always, uh, check on it periodically that way. That way, you know, once it comes out forke clean, then I can pull it out of the oven. This will make for a nice presentation. All if I like the taste of the batter, then that's how I know that this is actually, this actually might be pretty good. All right, this will make it look pretty here on camera when I take it out of the other. Like, oh, look at that. Oh, that's gonna caramel has on top when it bakes into it Buea. Well, I guess while we're waiting we can find something to snack on. Hmm. Oh, the oven is pre-heated, look at that. I'll put it in for like 20 minutes to look at that. I'll put it in it for like 20 minutes to see how that looks. It needs to go it longer. Make it longer. Now while we're waiting for our delicious ice cream bread to bake to bake, you could snack on some of these. You know you want it. I'm not going to eat all of these because I want to save some for a spicy bacon cheeseburger that's coming up on my channel. It's going to involve these spicy pork grinds couple drops of that hot sauce some bacon some mozzarella cheese a burger patty boom simple enough Oh yeah. You just have a spicy porker and I like these. Oh yeah. You just some spicy porker and I like these. Mmm. You got a nice salty crunch? I don't know what seasoning they use to make it so spicy, but it's a good combination. It definitely works. It's like the opposite of sour. It burns your mouth a little It keeps you from getting sick. Oh yeah, these are pretty good. One more. Oh yeah, these are pretty good. One more. Got to make sure I have enough for the burger challenge. Okay, one more. Yeah. Little spicy pork gras have a nice kick to them I like that. It's not too spicy but it's not too mild. Bacon Cheeseburger Challenge Live, let me know in the comments. I'll see where I can do. Pretty much use most of this egg now for that recipe, but that's all right. I'm not going to drink the other carton. But I went out a cup of this because this is good. Not looking too shabby after 16 minutes. After 16 minutes to go and not looking too shabby. I might need to go in longer if it's… pick clean, you poke a fork in it or a toothpick and all the batter stays in the bread. I blow shi-shi not, it's that simple. You want a festive little dessert that might taste good? I don't know we're about to find out, but you want a festive dessert for the holidays. It's simple to make. Boom. The brown sugar is definitely going to complement the cinnamon in this eggnog. And the nutmeg, because I can taste the nutmeg in the cinnamon in this eggnog. Not too shabby man. Did you know that cannabis is just as good for dogs as it is humans? Oh yeah. I mean you can't really drink alcohol that much with your dog but they are coming out with edible dog treats. I'm just saying so you sit there's what going to do me with your dog on the couch and you give him a dog treat and you all sit there and watch the scooby do. I mean. Uh… In fact, if your dog has cancer, you can use cannabis to get rid of it. It just depends on what kind. I'm gonna think that hot sauce is going where they eat hot wings and discuss hot topics. They'll invite a celebrity over and… It's a pretty cool show. And well I recognize that hot sauce label in the grocery store because I was like I've seen that hot sauce on hot ones right the fuck on. I'm like oh oh should I that looks mean dude? I'm like why not? It's been a while since I've had a hot hot sauce in my fridge. I mean, Swampidelic of course is a classic. Swampidelic hot Sauce is spicy as man. Spicier than the Devil's Pecker. Yeah. And that's the sauce made by Primos Peppers. Over on Home Boy Scotty's channel. I made this hellburger that had some primos peppers on it and some of the seasonings and I cooked with swamp delicat sauce, cooked it into the paddy, all kinds of crazy spicy-ish. Like that Hellburger that I did on Scottty's channel, I did it to help boost his channel and get views and that burger was insane dude. It was good, you had a split second to appreciate the complex and beautiful flavor of it before I just punched you in the mouth with some mean ass heat. Although ever since I've eaten a Carolina Reeper, I've not too fond of spicy. I mean, I still like it, but I feel like a freaking Carolina Reber is just too much. And, you know, they make hot sauces that are three times spicier than a Carolina Reaper. And my answer to that is why? You know… But, um, yeah. Check on that brand right quick. Ten minutes. Just ten minutes to go it's kind of puffed up over the edge but it's not dripping everywhere which is good. I'll check it when those 20 minutes are up and we'll see how it looks but if it needs to be put in for a bit longer than I'll do that but I think that should be plenty. I need to be putting it for a bit longer than I'll do that, but I think that should be plenty. An hour long cooking video, how about that? Oh, he did not just reference, don't even say it. Ice cream eggnog, Breck, how about that? Literally an example of people getting famous for doing absolutely nothing. Oh. Now we're going to need a knife to cut that from… We're going to need a knife to cut that bread from the tin. Something like this will do very, very nicely. Just have to, you know, go around an edge……and then scoop it out. Don't demonetize me YouTube of making a cooking video. Oh. 7 minutes. That's not looking too bad actually. Oh, that was nice. The oven beeps that she was about to be getting close to getting done. All right, seven minutes, how about that? I mean, not to be an ass, but… I mean, it is kind of cool, we live in a society where you can be like hey Google set a timer for blah blah blah blah blah and your oven turns on all by itself that is kind of cool I'm not going to lie but at the same time it took less it took maybe a couple seconds extra to push the button and turn the knob and you know technology is cool but it's no excuse to be lazy I mean I can see that being useful in like a situation where you have 10,000 things going on at once and you're trying to get dinner started and you don't have time to go over and push the buttons so I guess you have Google do it for you that's helpful to an extent but this is the same society we live in where we have self-stirring coffee cups mugs mugs that stir themselves much like the rotary blade on one of those lollipopops stickers that just that spin around yeah same concept I mean I could see that being useful for people with arthritis in their wrists and they want to make hot tea or hot cocoa and or hot coffee and they have like a little bit of cream and they can't stir it because they have a hard time holding the spoon So they push the button and stirs it for them But if you're just getting that cup just because you know, all the technology's cool. Yeah, I get it, but It's not that relatively new as far as technology goes and really it just seems like an excuse to be lazy But what do I know? Of course there were some people going, How did people make food before the invention of Google? It's like, wow, you've been living under a rock, haven't you? Well, let's see, the first stove was a campfire, so, you know, they gather these sticks and they stick them in a pile and light them on fire. But then we got this other thing called a stove where the same thing happened, but the campfire was underneath the stove. And then that progressed into an electric stove where they used gas to power the flame underneath the coils which heat up and you turned the knob to turn it on. If you're out of gas in your stove, you'd refill it. And then that progressed into what we have now, minus the super fancy high tech ones where you just… It's electric, no gas. These are the same assels or like, how did anybody talk to each other without cell phones? And you're just like, someone's too dependent on their phone. I mean it's it's gotten so bad that South Park literally made an episode called The Buddha Box because that's how bad people are with their smartphones. Not everyone's like that but holy Jesus dude. Well, it looks pretty getting all nice and baked in the oven. It actually looks really good. I'm not going to lie. Smells good too. You can smell the eggnog. And like a hint of mint. And something sweet. Of course whenever you're baking desserts, it's always gonna smell good in your house, no matter what you bake. It just depends on, you know, yeah. down a pokey with a knife and it comes out clean. Yeah buddy. A recipe that's simple enough and doesn't require a whole lot of super advanced cooking skills to make. Because we all can't afford to go to some fancy five-star chef trade school graduating in three to four weeks with little to no knowledge on certain things but then have like a bunch of recipes that you learned and like, gotta do it now, I'm gonna do it, you know. Isn't it weird though that whenever you see a chick make a comment about a guy liking another chick? When that chick has a husband, it's like, why the fuck do you care? You know what I'm saying? Bepity blankity blank but you know I'm just saying oh geez he said the F bomb you know you tube then Four, three, two, one. Came in the last four seconds to take it out of the oven. That's just too good. Too good timing. I definitely formed a bread. Oh, no, that's not done. Son of… Oh, no, that's not done. Son of a bitch. Then he's gone for a little bit longer. I'm I don't want to overcook it so I'll do it in like 12 minute bursts. But this is definitely something you want to watch. I mean it's simple enough. know, it's simple enough. I mean, you know, but once all that, yeah, because it was still, it was still kind of gooey when I poked the knife and pulled it on. Like, yeah, no, it's, uh-uh. Okay. Well on the surface the bread looks really good but now I'm just waiting for it to come out toothpick clean. Pop play eats. I'm not sponsored by any of the cool cobras that make these products. I'm just a loyal customer. Watch out. This is how you stack. I'll. Pringle duck lips. I'll just. The The upstairs. I'm Oh yeah, watch me check it periodically. That's real entertaining. So save me some time in the burger recipe video anyways. So why not? Be very careful, and let's get this Bartlett hot sauce opened. Looks like Medusa on the front here. Looks like Medusa on the front here, kind of this banchy looking banchy looking thing on the front with flames surrounding it. I mean that's how you know that this hot sauce is playing no games. This hot sauce is playing no games. This hot sauce is playing no games. This hot sauce is playing no games. It's saying I'm here. I'm spicy. You want a piece of this if you can handle it? you know I'm not gonna lie this hot sauce looks like it'd be a bully for your tongue like straight up man. Straight up this sauce looks meaner than our rival snake with the toothache but um that's alright I went put it up for a couple more minutes like 15 14 minutes yeah We're gonna keep doing it until till it comes out clean. But all we wait, Let's get this hot sauce properly opened up. There we go, we got the lid off with the plastic off of it. See, there we go, that's how a hot sauce bottle is supposed to be. It doesn't leak all over the place. Satan's blood hot sauce is good, but that little novelty bottle they have. You knock it over, it gets all over your fridge. I'm going to put a drop of your bread to bake. So while we wait for that bread to bake, I'm going to take a spicy pork grind. And I'm going to put a drop of this hot sauce all that spicy pork grind. One of the sizes is just perfect. We'll see how spicy it really is. So yeah, we got these fried pork skins nice and hot and spicy. And we got some of this X-O-S-S-O-R-R-S-O-HOT Sauce. Got the crazy-looking Medusa chick on the front going on, you know. Oh, just having to smell it before we consume it. Hmm. Yeah, just smelling it, that definitely cleared out my sinuses a little bit. Oh, fuck me, that's too much. I don't know how spicy it's going to, so I don't wanna do a whole lot. Tell me a pussy, I don't care. on the chip, still a whole lot. Oh, the sheer like you for YouTube's entertaining it. Try a little bit out of this hot sauce. I like it. That's good hot sauce. That's got a good flavor. It's one of those hot sauces where you don't eat a whole lot to burn your mouth. I just, just that little bit I put on my tongue. Now my tongue's kind of numb and I got a nice fiery tingly sensation in my mouth. I can feel it on my scalp and a little bit on my face. So I barely put any on there and it don't take a whole lot. This stuff's pretty mean. What caught my eye was the logo. You know, this sinister looking… This sinister looking, Medusa-looking shit going… You know… I'll go, hey, what's this home source all about? That's not too bad. Maybe it… I just… Okay, yeah, there we go. That's a more respectable amount. Like, you're got the King Cobra, suck it up. There we go. There's a nice little dab on there. Look at that. Look at it. That's still on a whole lot, but that's all you're going to need. This hot sauce is literally blood red. Cheers. There we go. There we go. I haven't had a real spicy hot sauce in a long time. Now I'm feeling it. On the inside of my mouth, my forehead. Yeah. I haven't had real spicy hot sauce in a long time, but I like this. This is good. This is doable. So you can definitely look forward to this hot sauce and these chips going on a burger sometime this week. I want to make sure that lids all there nice and tight. I don't want it spilling hot sauce all over my fridge. That's good hot sauce, I don't want that going to waste you do. Four minutes left. I'm giving about 12 more minutes because we've all stuck the knife in there you can see it's still a little bit gooey in the middle. It's a simple recipe when if you make it can take a little bit of time. Hmm. Hey, that's the kind of hot sauce that makes your tongue numb, just off a couple drops. Sweet. The ice cream bread actually smells really good. But just for shits and giggles let's put some of this hot sauce on a pringle. That's on the whole lot say it's extremely hot, consumed with caution. Yeah, that's enough hot sauce. Holy shit. Now the back of my thoughts definitely start in the feel of the heat. But yeah, I'm definitely gonna eat a whole lot of this on a burger. It's really good hot sauce but it sneaks up on you a little bit. It kind of comes on a wave almost. Uh-huh. There we go. that eggnog. There we go. It doesn't even take that much, YouTube, trust and believe that. Couple drops and you'll be… you'll feel it. Man. I'm not going to lie. That bread does smell pretty good. I'm not going to lie. That bread does smell pretty good, waffling through the apartment. But, um, yeah, I'm definitely, I can feel the heat all over my tongue. The inside of my mouth is just fire. I can feel the heat. The inside of my mouth is just fire I can feel under my sinuses all throughout Last time I got some super spicy hot sauce I put a shit town of a chip. Last time I got some super spicy hot sauce. I put a shit ton of it on a chip. No. I had no idea how spicy it was going to be, so I gauged it. I did a little bit at first, and………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… Oh, that bird will definitely cool off inside my mouth for sure as dumb baking. Oh, wee. That's manageable. Or maybe you too, my palate to spicy food is a bit more. Not like pepper junkie status, but halfway below that. There I don't want to like burn the tops of the bread man. So I hope this can get done here. But I checked it with a knife and it's still coming out. Gooby. I'll give it eight more minutes. This is the part in the video of course we're gonna like… I don't care about him eating spicy food, he does that all the time. I wanna see the bread. Oh yeah, I gotta record it, otherwise it ain't gonna get on. Ah. I mean I don't want it to be stupid gooey in the middle you know but it's… But it's… It's not burnt on the top so we're good… with Goo-ch-e-goo-ch………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… But it's not burnt on the top so we're good. Guchy. Check out about seven minutes, it should be done or last, hopefully. Yeah. I don't want to sit there and poke out it, and then it's gooey, and… No. You basically bake it till it comes out toothpick cleans. Come on, David. It's like a bazillion different hot sauces to try. A various spicy, spicy levels. I can get rid of that pipe thoughts video I made earlier on my desktop. It's already uploaded that pipe thoughts video I made earlier on my desktop. It's already uploaded stomach from that hot sauce. And in the back of my throat like right here. So it's definitely a little bit of stink on it. I mean that hot sauce is definitely nothing to sneeze at. Someone who likes spicy food a lot. That definitely… Yeah, a couple drops and that cleared out your s sizes real nicely. And the logo kicks in us too. But, yeah. But you gotta be careful with hot sauce, you too, because it can burn. You get that in your eyes. Oh, I could tell you right now it's definitely not a hot sauce. I'd want in my eyes. Just based off of a couple drops of beginning on my tongue, I'm like there sticking the fork in it, it's so often, it's getting less and less gooey. And eventually it'll come out where it's just pretty much clean. And that's when we'll get it out and dig into it and eat it. Oh, I got two minutes left, see how it's looking. Oh. Oh. That's looking pretty good. I want to let that finish cooking for the last two minutes and then pulling out of the oven YouTube. That's kind of that finish cooking for the last two minutes and then pulling out of the oven YouTube. That's kind of that real nice and clean. See it's getting a lot cleaner than it was. One minute. Okay. 23, 22, 21, 20, 19, 17, 16, 15, 14, 18, 18, 17, 15, 14, 18, 18, 18, 15, 12, 11, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1. Well, here's what's the ice cream bread turned out. Not too shabby. It definitely smells really good. Now using butter on the side of the bread pan was a good call on YouTube because because it's going to make getting this loaf of delicious homemade ice cream bread. Easy as pie. because it's going to make getting this loaf of delicious homemade ice cream bread easiest pie to take out. Now the brown loaf looks about, yeah, about the size of one of my purple plates here, so. Now look how clean the pan is after I put it on top of the plate. You see what I'm saying, YouTube? That's why you want to use butter or cooking spray when baking with a baking dish. Alright, so I flipped it back right side over. And here is this loaf of holiday bread. The finished product right there. And you look at the outside of it, and it literally looks like bread crust. So I didn't stick it in there for too long and I didn't under-cooked it. I'll cut a slice off real quick. Oh man, look at this. Oh, YouTube. I cut into that and the steam coming off of that. Look at that YouTube. Isn't that noise? Oh yeah. Oh yeah. So it was a long cooking video, but it's totally worth the weight. Now when this cools on I feel like to cut it in a more easy to serve slices. And you can eat it fresh out in the oven as it is nice and hot, or you can eat it cold. But that's what all the chocolate chips from the ice cream melted into it, and you can see the inside of it has formed a nice bread consistency. Hmm. Let's see how I do. It definitely tastes like bread but then you get the flavors from the brown sugar the mint ice cream the eggog, and the chocolate chips. It's all right. It doesn't taste bad. I've certainly had worse. Want me to be brutally honest think, oh, it's bread, you know, the mint ice cream and the eggnog, definitely throw you off a little bit because your brain says this is bread but you take a bite of it and you taste all the ingredients you put into it. So yeah this bread is pretty good. baking have it come out nice and clean but I mean that's basically what you're looking for when you make a decent ice cream bread you want to come out nice and clean like that so you know it's all doughy in the middle see you know what's saying yeah so you get this nice light golden brown crust on the outside and then you get the doughy goodness on the inside. So you get this nice light golden brown crust on the outside and then you get the doughy goodness on the inside. Not too shabby, YouTube. So what I want to do is… So what I want to do is……and then they turn…… another slice off for later. And set this in the fridge to cool off a bit. So then when I get a slice off two big slices of this for a crazy hamburger recipe. Mmm. Yeah. That's certainly very interesting. Here's that dough in the middle of that bread, baked all the way through. Nice, chewy, and squishy. Okay so yeah I was gonna see the slice for later but I'm clearly eating some of it right now. So much for um yeah I, for me it's passable, you know, I mean, I can't speak for everybody. This was, um, this was an idea I had for a little holiday dessert type deal, you know, um, but, uh, well, it doesn't taste bad. You know, it's so nice. That's, well, I could just be hungry one of the two. It's, well, I could just be hungry one of the two. It may be more like less dough into your container. If I was to put that into like two bread containers, I probably made two smaller loaves that were not as, you know, but… That's not bad. It definitely cooled my mouth off after eating that spicy hot sauce. But there you go. There's some holiday ice cream bread. There's some holiday ice cream bread. bread. A little holiday inspired dish that's real simple doesn't take a whole lot. Mm. Yeah, so much for saving the second piece for later. Well, that's really cool because the chocolate chips from the ice cream have literally melted on the inside all over the bread. Like right there you can see that the chocolate chips have melted on the inside all over the bread just like that. Which that's a nice touch I mean yeah. This is definitely something you don't want to eat if you're on a diet. Because this has got three to four somewhat unhealthy things. Main chocolate chip ice cream, flour, eggnog, brown sugar, and all that butter, that bacon to the side when I poured it in there to keep it from sticking. I don't know, five things, but… But there you go. I mean, it's, it got a little, a little crispy on the, on one side, but on the other side not too bad okay yeah yeah this isn't taste too bad I'm not gonna like hyper that'd be the greatest thing on the planet but if you want a easiest piss to make dessert and there you go so easy that was to make dessert. And there you go. So easy that was to make. I put this in the fridge. Oh, there you have it you too back at you with a cooking video it's literally almost two hours long but man That bread was actually pretty good but I don't know it's an acquired It's an acquired taste because you'll taste the flour and then And it comes of us meh and then You give it a second and then Easy enough to make, the hot sauce, yeah. Anyways, thank you for watching this long cooking video. And I'll catch you cool cobas later.