- 5 days ago
Fire up the grill and get ready to make the ultimate Fourth of July BBQ from start to finish! In this all-American cookout guide, Nicole shows you how to put together a complete holiday menu—from classic backyard sides and smoky grilled favorites to festive desserts and refreshing drinks.
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00:00It's time for a cookout worth celebrating,
00:02packed with juicy burgers, classic hot dogs,
00:05summer sides, and a sweet finale served up
00:07red, white, and blue.
00:08Have you ever heard of freezer coleslaw?
00:11Yes, I said freezer, but it's not gonna be served frozen.
00:14Preparing it this way makes it ideal
00:16for make-ahead situations,
00:18and obviously, it's gonna start off really cold,
00:21so it's perfect for putting out in that hot summer heat.
00:24So to the cabbage, I'm also adding in shredded carrots,
00:27a little bit of onion, and bell pepper.
00:29All right, I've got my boiling water.
00:32Gonna go in with some salt, stir that up.
00:36I'm gonna pour it straight over the cabbage.
00:38We're gonna let this set for a little while,
00:41just to let that salt draw out that extra moisture,
00:44and then we'll drain it.
00:46Meanwhile, we can make the dressing.
00:48Now, this part is how I typically do my coleslaw.
00:51We're going to make a dressing that's also gonna be hot,
00:53and we're gonna pour it over the veggies.
00:55So it's a combination of water.
00:57It's a really, like, sweet and sour kind of dressing.
01:01So for the sour, apple cider vinegar, and plenty of it.
01:06I like to add even a little more than the recipe calls for.
01:09And then celery seed.
01:11This, to me, is the iconic flavor of this kind of coleslaw.
01:16So I'm gonna heat this up, and once it gets hot,
01:19I'm gonna stir in a bunch of sugar, and let that dissolve.
01:23All right, so once the sugar dissolves,
01:25pour it over our drained cabbage.
01:27Now, while we did just pour a bunch of water over,
01:30the point is to help draw out the moisture
01:32from the other vegetables.
01:33So we are gonna drain it.
01:35So it sounds contradictory,
01:37but we don't want a watery coleslaw.
01:39The beauty of this dish is that you can make this
01:42one, two, three days in advance.
01:44So perfect for cooking for the crowd that you're gonna have.
01:49Add it to our freezer bags.
01:52When it comes time to serve,
01:53you're just gonna thaw it out, drain it,
01:56because it will produce more liquid,
01:57especially after it's frozen and then thaws,
02:00and then add it to your serving dish.
02:01At that point, if you do wanna add any mayonnaise, you can.
02:05Sometimes I like a little,
02:06just like a hint of a creaminess to add to it.
02:09But since we'll be outside,
02:10I'll probably just keep mine vinegar-based.
02:13Of course, it's a great side,
02:14but it also makes for a great topping
02:16to those delicious hot dogs off the grill,
02:18which we'll get to later.
02:20Done and done and ready to freeze.
02:23When the time comes,
02:28got our delicious frozen slaw.
02:32I'm gonna let it thaw a bit,
02:34but when we go outside,
02:35it'll still be icy cold,
02:36and then it can sit there for the rest of the day
02:39during our cookout,
02:40and it'll be perfect to serve.
02:42Upon researching the most classic sides
02:45to serve at an all-American cookout,
02:47the number one answer, potato salad.
02:50So of course, I have to include potato salad,
02:52and this is a recipe from all recipes
02:54called Perfect Potato Salad, so why not?
02:57But I am gonna share with you a little hack
02:59to making it really easy to prepare for a crowd.
03:02I've already got my potatoes boiling,
03:04but here's how you do it the easiest, fastest way
03:06without having to peel and chop a bunch of potatoes,
03:10which is ideal when you're making this for a big crowd.
03:12You just take a knife and score the skin of your potato
03:17all the way around, and plop it straight into the water.
03:21Then, as it cooks, the skin is going to loosen from the flesh,
03:27and we should just be able to peel the peel right off.
03:30No peeler required for these potatoes.
03:33And I've already got them going right here.
03:35And you also wanna make sure that water is heavily salted,
03:38because we are going to take away the skin,
03:40so we wanna be sure enough salt got into the flesh.
03:43Now I'm just gonna chop up the veggies going in
03:45while those cook.
03:46To me, a cookout like this,
03:48you want to meet everyone's expectations.
03:50This might not be the time to try out new tricks.
03:55Now this one does have mayonnaise in it,
03:57but of course, I'm breaking out the hack
03:59on how to keep it cold when we serve it.
04:03Celery, and then a little bit of sweet onion.
04:05I've also got a few boiled eggs.
04:08I'm gonna chop those up too.
04:13I love adding fresh herbs here, so you could do some dill.
04:16The recipe just calls for parsley.
04:18You could also add in chives.
04:19Like I said, green onions too.
04:22All right, you want them to be fork tender
04:24or knife tender, like so.
04:26And then you just want them to cool off
04:27until they're just cool enough to handle,
04:29but still warm, because it's just gonna be easier
04:32to peel and cut while they're still slightly warm.
04:34Once they're cool enough to handle,
04:36just go ahead and kind of just slide the peel off.
04:40If it sticks a little bit,
04:42you can use a knife to loosen it up, but it does work.
04:45Then, once they're peeled, they're already tender
04:48that you can cut these potatoes with a small paring knife
04:51versus breaking out the big chef knife.
04:54Cube them up.
04:55And I like, in my potato salad, especially ones like this,
04:59to use a russet potato so that it kind of breaks up.
05:01It's almost like mashed potatoes,
05:03but then you get your crunch from all the veggies.
05:05Ta-da! Now, add it all to a bowl.
05:08Now, I am adding an ingredient that is not in the recipe,
05:12even though the recipe is perfect the way it is.
05:14Perfect potato salad.
05:16I can't have potato salad.
05:18My mom will not have it
05:19if it doesn't have a little sweet relish in it.
05:21The recipe also calls to just mix the dressing
05:23and then pour it over.
05:24I'm just a dump and go kind of girl, you know?
05:26It's all going to the same place anyway.
05:28Don't be shy with the mayo.
05:29Dijon mustard, you could also do yellow mustard if you want.
05:32A little apple cider vinegar, and then just salt and pepper,
05:37and a little cayenne.
05:38See, I like when I stir that the potatoes break down even more.
05:43Almost like mashed potatoes.
05:44Taste.
05:47Mmm.
05:49I don't even have to go back in.
05:50I'm going ahead and putting it in my serving pan, very festive.
05:55And then it can just be chilling in the fridge
05:57until we're ready to serve.
05:58Gonna add a little more green to the top.
06:00And just like deviled eggs in my house,
06:04you can't go without topping it with a little paprika.
06:07Dunzo and ready for the party.
06:09The butter boil, corn on the cob.
06:12We're gonna boil the corn on the cob in water,
06:15but also with a stick of butter and some milk.
06:18That buttery taste gets inside all of these kernels.
06:22So perfect for a crowd.
06:24We don't have to serve butter on the side.
06:26I like to start it all in the pot at the same time.
06:28It just makes it easier.
06:29Someone showed me the way to tell if your corn is done.
06:32You'll see how the kernels are kind of just flat
06:35laying here right now.
06:36Once they've cooked, they've kind of absorbed that liquid,
06:40that butter, that milk, and they're gonna plump up,
06:42and then you know your corn is ready to go.
06:45So, corn in.
06:46I'm gonna go in with cold water, some milk,
06:49about a cup or so, and now for a stick of butter.
06:54I'm also going in with some salt,
06:55because you gotta get that flavor in there.
06:56People like to put butter and salt on the corn
06:58when it's done.
06:59We'll let the, just like when you're cooking pasta or rice,
07:03we need that salt to absorb in while it's cooking.
07:06All I have to do, pop it on the stove,
07:07bring it to a boil, and let her cook, as the kids say.
07:11You wanna be sure when your corn comes up to a simmer,
07:14that you don't let it get to a rolling boil,
07:17because then it might begin to hard boil,
07:19and you'll see it kind of almost explode like a volcano.
07:23We don't wanna do that.
07:24You just want it to simmer.
07:26And you can see how juicy the kernels have gotten.
07:30So I'm just going to leave them here.
07:32I just turn off the heat,
07:33and let them just stay in their little bath
07:35until we're ready to serve.
07:36Then I'll just pop them into a casserole dish,
07:39sprinkle with a little more salt,
07:40and then I'll show you just how juicy it will be.
07:43Two American classics, one dish,
07:47apple pie, baked beans.
07:49This is no joke.
07:50One of the best pots of baked beans you're gonna have.
07:54I have been convinced Drew Barrymore
07:55that this dish is a winner.
07:57Roll the proof.
07:59All right, Nicole.
08:00I love it.
08:01I think you do.
08:01I love it!
08:02This is creating the base flavor.
08:04It's got a lot of herbs and spices in it,
08:06and it just kind of adds that will kick throughout.
08:09These beans, we're starting on the stove just to get everything
08:12acquainted with each other,
08:13and then I'll put them in the dish to bake,
08:16to turn them into baked beans.
08:17We've created a little flavor base on the bottom.
08:20We're about to lift that up.
08:22Now it's just a dump-dump situation.
08:25In go the beans.
08:26You can use whatever baked beans you like.
08:28I like to drain off that excess liquid that comes in the can,
08:32because we're about to make our own more flavorful sauce.
08:35A little barbecue seasoning.
08:36This has a lot of salt in it, so I like to add the salt last,
08:40then in with a cup of barbecue sauce, some Worcestershire,
08:44a little yellow mustard, and some more hot sauce.
08:47So we've got a lot of tang, a little bit of heat in here.
08:51So now, time to balance it with the sweet.
08:55If you're scared, say you're scared.
08:57I chopped it up really finely, and then as it cooks,
09:00it's also going to cook down even further
09:02and kind of just melt into the beans.
09:04So I'm gonna give it about a 15, 20-minute head start
09:08on the stove, and then I'm just gonna dump it
09:10into the casserole dish, and then I'll bake it off
09:13just before we head outside to the cookout.
09:16Simmered, now ready to bake.
09:19They're mostly cooked, so at this point,
09:21you're just baking them until you're ready
09:22to put them out on the table.
09:23See, if you didn't know, you wouldn't know.
09:26And then when you bake them in the oven,
09:28I'm gonna bake them uncovered.
09:29375, until they're browned around the edges and bubbly.
09:34When it comes to dessert, for an all-American cookout,
09:37there is nothing more iconic than the flag cake.
09:39I'm doing my own version,
09:40which combines my favorite dessert with that treat.
09:44I'm making the fruit pizza version,
09:46because I love that so much.
09:48Also love taking shortcuts when it comes to entertaining,
09:51especially when you have a menu this big,
09:53because nobody's gonna care that you took a shortcut.
09:57So for the base of my flag cake, sugar cookie dough.
10:02You can do the roll or these pre-portioned.
10:04I find this a little easier, since it's already kind of flattened.
10:07You can kind of give them a little smash to get them started.
10:12But what we're gonna do is put a second piece of parchment on top.
10:16Use a rolling pin.
10:17So you're just gonna kind of smash and roll them to the edges of the paper.
10:21It'll work the easiest if you let your cookie dough set out for about 20 minutes before doing this.
10:25I just want it to form one big uniform piece.
10:28I also like to add some cooking spray just in case.
10:33And then you can just peel off the top layer.
10:36And then you can just kind of press out the remaining to go to the edge.
10:39Okay, and it's gonna spread out a little when it bakes.
10:42So now at this point, it just goes into the oven 350 degrees for about 12 minutes.
10:47To create the base, we're making this frosting.
10:50It's also going to be used to make the stripes for our flag.
10:53Okay, a block of softened cream cheese.
10:56And then a half a stick of softened butter.
10:58Okay, and then I'm just gonna beat that together until it's well combined.
11:01All right, then in goes a splash of vanilla.
11:04Then a little bit of lemon zest and juice.
11:07I just love this bright acidity with the fruit that goes on top.
11:12It's just about a teaspoon of lemon juice.
11:14Per usual with anything sweet, we like to balance that with a little bit of salt.
11:18And then powdered sugar.
11:19You're gonna do about a cup and a half of powdered sugar.
11:23Not all at once.
11:25All right, then I'm going to fold in Cool Whip.
11:28Just gonna do about two-thirds of the container.
11:32Actually, not fold it in.
11:33I'm going to mix it in.
11:38Okay, it really lightens it up.
11:40You can see how fluffy it got.
11:42We're gonna spread most of this all over the base of the cooled cookie.
11:52Just barely starting to brown around the edges.
11:54That's the way I like it because I like to have like a softer cookie.
11:57So at this point, you have to let it cool absolutely completely to where it's almost cold.
12:02Because we're gonna spread over a cold icing.
12:04You don't want it to melt.
12:06Cooled.
12:07Let's make it look like a flag, shall we?
12:08Okay, we're gonna take most of the frosting and just put a thin layer over the top.
12:15This is going to act as our glue for the fruit.
12:19Cover up these wrinkles.
12:21I'm used to trying to do that every day.
12:24Okay, now for the stars and stripes.
12:27You gotta do the stars first, which are going to be blueberries.
12:31No, I'm not counting 50.
12:34I'm just gonna make a rectangle.
12:37The frosting on the bottom is basically the same as like a fruit dip.
12:40So that's why this just works so well.
12:43Now for the stripes, strawberries.
12:46Okay, now I'm going to take some raspberries and I've cut them in half
12:50just to kind of add a little more red to the stripes.
12:57Cutie patootie.
12:59Now, remember the rest of that frosting.
13:01The final step is just to make those white stripes look a little better.
13:07So I'm going to take the rest of the Cool Whip, fold it into the rest of the icing,
13:16and then I'm just going to pipe that on.
13:17Nothing more All-American than that for the cookout.
13:21I'm really proud of it.
13:22This could easily be the centerpiece for your table.
13:24Just saying.
13:25Of course, a hot dog is a hot dog to some people,
13:28but I'm going to show you the best hot dogs, marinating.
13:32So I think for best flavor, I like to score it a little bit just so the marinade can get
13:36in there.
13:37So adding a marinade plus the flavor from a charcoal grill doesn't get much better.
13:44Just add them to a plastic bag.
13:46And for the marinade, it's just two ingredients.
13:48Italian dressing and a steak marinade.
13:51It's as easy as that.
13:5310 out of 10 worth it.
13:55Get the air out.
13:57And then I love also that they're in this plastic bag.
14:00So after we throw them on the grill, we throw the bag away.
14:03And all we're left with, delicious hot dogs.
14:06I feel like we should all say this next part together.
14:09You can't have a party without what?
14:13Dip.
14:13Dip.
14:14Chips and dip.
14:15And if you do, what do I say?
14:18Don't invite me.
14:19That sounds so mean, but you know, it's kind of true.
14:22So I'm making chips and pickle dip because pickle is just perfect for our cookout.
14:28And it's just the something different you need instead of just pulling out the French onion dip.
14:33Although I have no problem with that.
14:35So you want about a cup of chopped pickle.
14:37And you want to chop them pretty finely.
14:38All right.
14:39And the base is a combination of softened cream cheese and sour cream.
14:43Our two favorite creamy condiments.
14:47Okay.
14:47You're going in with a little bit of pickle juice.
14:49We can adjust the consistency later.
14:51Just starting out with a little bit to help mix her up.
14:56A little Worcestershire dried dill and a little garlic powder.
15:00And go our pickles.
15:02And then if you want it thinner, you can add in more pickle juice.
15:06I think the juice from the pickles is going to release a little bit.
15:10So it's going to thin out as we let it sit.
15:12Does that not look divine?
15:15At this point, you're just going to want to refrigerate it until it's ready to serve.
15:19And I got to give her a little taste test.
15:22The perfect dip chip.
15:26It's so dangerous in my top three perfect bites of all time.
15:31I didn't want to short anyone on another sweet for our perfect cookout.
15:36And nothing is more all-American to me than cherry pie.
15:40So we are going to do shortcut cherry hand pies also in the air fryer.
15:47No deep frying required.
15:48Pretty much two ingredients.
15:50I'm using a store-bought pie crust and I'm just going to cut out round circles.
15:56Wet the edge of your circle.
15:58And then that combined with the pastry dough is going to form a little glue.
16:03Then just go straight into the middle with your pie filling.
16:07Obviously, these are little mini hand pies.
16:09And just fold the dough over the filling and pinch to seal.
16:15Kind of want to pick it up just so the filling doesn't spill out the edges.
16:20Give it a little pinch with your fingers.
16:22And then we're going to take a fork and kind of crimp the edges.
16:26Cute.
16:27Okay.
16:28To give it the iconic pie look, a few slits in the top.
16:34Whenever I'm air frying, I like to add a little fat just to mimic what would happen in a deep
16:41fryer.
16:41It's got to have a little bit of fat for flavor.
16:44So I'm just brushing with a little melted butter and sprinkle with a little sugar.
16:49And we're just going to pop these in the air fryer, 350 degrees, until they're all toasty and browned.
16:56About 12 minutes.
17:00And we have golden brown toasty apple pies.
17:04Okay, so I'm just going to keep making and frying.
17:06And then I'm going to serve these up on a platter in the coolest way you've ever seen.
17:11Pun intended.
17:13I look forward to a grilled burger so much, especially in the summer.
17:17And we're about to make the best ones possible.
17:20So I've got my ground beef.
17:22I like a ground round or an 80-20, a ground chuck, so that you get that juicy burger.
17:28I'm going to season it a little bit.
17:29The usual suspects.
17:31Salt, pepper.
17:33I always like a little garlic powder and a little Worcestershire.
17:36And give that a little mix and then we'll add in the secret ingredient.
17:38The secret ingredient you have on hand, I promise.
17:43Now it might not be in your freezer, but it needs to be.
17:46Butter.
17:47Butter makes them better.
17:49Once it's really cold, just get a box grater and just grate it in.
17:54I like to do it in a couple stages.
17:57I like to kind of grate some, mix it, grate it, mix it.
18:01You want them to be kind of like little flecks in there.
18:04So that way when the burger cooks, it's on the grill.
18:07As it gets hot, that butter kind of melts into the meat.
18:11So you'll do about a tablespoon of butter per quarter pound of meat.
18:15So I've got two, two and a half pounds right here.
18:19So I'm going to just go ahead in with the whole stick.
18:22These are going to be so much better than that bulk pack of burgers that you might get.
18:27They come in the freezer section.
18:30And you know how they come like stacked in between pieces of parchment paper?
18:35That's what we're going to do.
18:36It makes them very easy to grab and throw on the grill without messing up your hands.
18:40You can just cut pieces of parchment paper about the size,
18:44a little bit bigger than the patty that you want to make.
18:46Burger.
18:50Parchment.
18:51And you get the idea.
18:52This is a great meal prep idea because at this point, if you've bought fresh ground beef,
18:57you can now freeze it like this, just like they do when you buy them in bulk.
19:02Stack of burgers, ready for the grill.
19:05That's how you prep the burgers for the cookout.
19:07We're going to serve our burgers with a special touch.
19:10So why not make a special sauce?
19:12The base mayonnaise.
19:15To whatever your amount of mayonnaise, half the amount of ketchup.
19:19And then whatever your amount of ketchup, half the amount of mustard.
19:22And you just want to add in a little more flavoring.
19:25I'm going in with some garlic powder and onion powder.
19:28A little bit of hot sauce.
19:29A little bit of vinegar.
19:31Salt and pepper.
19:32That's it.
19:33So then just refrigerate it until you're ready to go.
19:36Speaking of ready to go, time to go to the grill.
19:40Before we serve dinner, here are a couple of genius moves that you can break out at your next cookout.
19:44First of all, skip the expensive tablecloth and break out the butcher paper.
19:49You can create your own custom tablecloth for any occasion.
19:52It helps keep you organized because you can label the food.
19:55You can decorate it.
19:56The kids can have fun with it.
19:57But best of all, cleanup will be a breeze at the end.
20:00You can also just have fun with whatever the occasion is.
20:03One of my favorite additions to any barbecue or cookout, the bug fan.
20:08Just set it.
20:09Just turn it on.
20:10Let it go.
20:11It keeps the flies away.
20:12And then when you go to reach for your food, it doesn't cut you or anything.
20:15You get what you need to get, pull your hand away, and it starts right back.
20:19Time to fire it up.
20:22But first, I've got a hack.
20:24A great fire starter are your leftover egg cartons.
20:27Put a little charcoal in each cavity and light it up.
20:31Going on with the hot dogs first because they last longer at room temperature to me.
20:35Get ready for the best hot dog you ever had.
20:39Look at them.
20:40So we have that marinade.
20:41They're caramelizing really good.
20:43I mean, when was the last time you had a good grilled hot dog?
20:47Probably last year on Fourth of July.
20:49Oh my gosh, they smell so good.
20:52All right, now for those butter burgers.
20:55Use your parchment and go straight on.
20:58When your burgers go on, you can put an indention into the center.
21:02That way, they don't puff up too much.
21:05You can do it with your thumb beforehand or with a spoon or tongs once they get on the grill.
21:10I love a flame broiled burger.
21:13Once I get a good crust on the burger, you can move it to a cooler spot on the grill.
21:18Final step before taking your burgers off, top them with cheese.
21:22I'm doing half with, half without.
21:24That's a juicy burger.
21:26When you're done grilling and you want to keep the bugs away, here's a great trick.
21:30While the coals are still hot, throw on some fresh rosemary.
21:33It's a natural insect repellent.
21:35Genius.
21:37And it'll keep everything smelling good.
21:39Bet you didn't know you needed coffee filters at the cookout.
21:42Well, you do, and here's why.
21:44They're the perfect vessel for holding your hot dog in its bun.
21:48You can eat it straight out of the coffee filter and it keeps your hands clean,
21:51keeps the mess all inside.
21:53Because when I make my dog, you know it's going to be sloppy.
21:56You know, I really wanted that creamy potato salad served out here,
21:59but here's how we keep it cold.
22:01Freeze water in a pan the same size or a little bit bigger than your serving dish.
22:05Just in a thin layer is all you need.
22:08Plop it down and then set the potato salad right on top.
22:12No one has to worry if the potato salad's been sitting out.
22:14Look at this setup.
22:16We have nailed the all-American cookout.
22:18That's an all-American plate right there.
22:21For the moment, we've been waiting for the taste test.
22:25Start with the controversial baked beans.
22:32You don't know it's in there, but you are like, what makes these so special?
22:36It's the apple pie.
22:38Apple pie baked beans.
22:4012 out of 10.
22:41Perfect potato salad.
22:44One of the better potato salads I've ever made.
22:47Now, freezer slaw.
22:48Let me make sure it's still cold.
22:50That's really the test.
22:54That is crunchy.
22:56It is refreshing.
22:57It's not doused in dressing.
22:59This is a great complement to those other creamy sides.
23:04Gotta have two hands for my corn.
23:08I will be butter boiling my corn from now on.
23:12Speaking of butter, the butter burgers.
23:15It's about to get messy.
23:17I'm gonna need some napkins.
23:26Juicy.
23:28That is an all-American classic burger.
23:31The burger sauce, I must say, kind of makes it.
23:35But remember, today's the day you get to eat hamburgers and hot dogs all at the same time.
23:45I'm telling you right now, I will never not marinate my hot dogs.
23:50It's the best hot dog ever.
23:53The pickle dip tells you it's a party.
23:57And speaking of a party, it's time for refreshments.
24:01Of course, the most all-American beverage is lemonade.
24:04This is our famous State Fair lemonade.
24:07You saw my friend Natalie make this.
24:09If you didn't, check it out because it is the best sweet tart lemonade.
24:14But I'm turning it into an adult beverage.
24:17Blueberry vodka lemonade.
24:19A little vodka.
24:21Blueberry fruit syrup.
24:22Just a little squeeze.
24:24And then top it with lemonade.
24:27Give it a stir.
24:29Add a lemon and a festive garnish.
24:33Yep.
24:33It's refreshing.
24:34It's tart.
24:35It's perfect.
24:36And it's just a dadgum good idea.
24:38Speaking of good ideas, this is the best way to serve up watermelon at your next cookout.
24:42Go ahead, slice it.
24:44You can keep it on the board or just put it on a tray.
24:46Stick some popsicle sticks in it.
24:48Nobody has the sticky fingers.
24:51Just grab and go.
24:53One more moment for the star of the show.
24:57Happy birthday, America.
24:59Gonna grab me the perfect slice.
25:00And don't forget those cherry pies.
25:02You know what goes great with pie.
25:04Ice cream.
25:04And here's the genius way to serve it up.
25:07You can pre-scoop the ice cream.
25:10Keep it in cupcake liners.
25:12And serve it right alongside your favorite treat.
25:15Straight from the wrapper.
25:16Your hands stay clean and you're not stuck standing there scooping ice cream.
25:20A little flag cake.
25:23Still one of the best desserts of all time.
25:25We gotta do that cherry pie.
25:28The perfect little sweet treat right here.
25:31I'm sorry, but this looks like a homemade dessert.
25:34No one would know.
25:35It is two ingredients.
25:39Mmm.
25:40That's better than I thought it was gonna be.
25:42And I knew it was gonna be good.
25:44You know, sometimes what it's all about is just serving up the classics.
25:47No need to make things fussy.
25:48Keep it easy.
25:49Keep it simple.
25:50Keep it absolutely delicious.
25:52And now it's time for my friends to come over to help me eat all this.
25:56Mmm.
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