I Found the BEST Holiday Tiktok Recipes- Deviled Eggs, Gingerbread Cake, Sugar Cookie Martini
Вставка
- Опубліковано 7 чер 2024
- Get Early Access To New Videos!- / davidseymour
The Recipes I Tested-
Sugar Cookie Martini- www.tiktok.com/t/ZPRvVRCCn/
DIY Peppermint Bowl- www.tiktok.com/t/ZPRvV8Dn8/
Christmas Deviled Eggs- reelCzefFD...
Gingerbread Swirl Cake- www.tiktok.com/t/ZPRv43doW/
All My Equipment! (ad)
Main Camera- amzn.to/2FA7Pbt
2nd Camera- amzn.to/2YhRmzK
Wide Angle Lens- amzn.to/2xhnJ60
Prime Lens (food)- amzn.to/2FCrck1
Tripod- amzn.to/2FxuVPO
Lights- amzn.to/2NgK0vy
Iphone Case w/ Stand- amzn.to/2RA2ghZ
SEND ME STUFF TO OPEN ON CAMERA!
David Seymour
P.o. Box 98
Mohegan Lake, NY 10547
I post every week, so make sure to subscribe to catch every video!
All of my social media links-
Twitter- / david_seymour1
Instagram- / david_seymour1
Tiktok- www.tiktok.com/david_seymour1
Intro: (0:00)
Sugar Cookie Martini: (1:15)
DIY Peppermint Bowl: (2:51)
Christmas Deviled Eggs: (5:05)
Gingerbread Swirl Cake: (8:14)
Outro: (11:46) - Фільми й анімація
The wet and dry ingredients being added in parts is so that the gluten doesn’t overdevelop in the cake, so that it stays spongy ✨🥰
Agreed! It keeps the cake tender instead of bread-like. Also why some cakes use Cake Flour with a lower protein (Gluten) percentage.
Any idea why people start and finish with dry ingredients?
@@elizabeth2621 Even mixing, prevents overdevelopment of gluten while also promoting some development, and a few other reasons. Starting with dry helps the early wet mix easier (it's hard for liquid to bind to liquid, easier if there's some dry stuff already there), and finishing with dry evens out the mixture, helps that gluten development, and gives you a bit more control over fat content since more flour = less fat by weight.
one thing i love in your videos is the shot of you sliding all the ingredients into the lineup. idk it's just so satisfying and helpful to see how many ingredients are involved all together
And also staring in somewhat-horror when he just keeps going and going and going with the list of ingredients XD
David I'm a long-time viewer and you're one of my favorite food youtubers out there! The amount of effort you put into things like the recipes and even your backgrounds is not unnoticed! I think you deserve way more hype because your channel has been genuine from the beginning til now. Channels like Binging with Babish and Joshua Weissman just don't have that homey or personal touch that your channel does. Keep up the great work!
I fall off of Josh and Babish pretty frequently, but David never disappoints, he's always got the vibe goin
i used to watch babish and josh but lost interest after a few months. ive been watching david every friday for YEARS. he literally never misses
Couldn’t have said it better!!
Agreed!
thank you so much ❤
David, I hope you don't change too much. I absolutely adore your channel. I love that you try all these different, mostly viral, recipes for us! That said, I totally understand a need for change and growth and I'll be here to support you no matter what you choose! My suggestion would be, since you live in one of the greatest and most diverse food cities in the world, I would love to see you go to some of the little ethnic areas and try their street foods or restaurants! I LOVE seeing what they eat around the world and NY is a great place for that! Thanks for all you do to put a smile on my face in a world that needs more of that!
I started watching David from a hospital bed after a bad stomach attack of what turned out to be acid reflux but he was one of a few UA-camrs that helped me get my appetite back
Not sure why youre not a bigger youtuber. I really enjoy your videos and i find them engaging. I like videos where you make things and then make a better version how you would do it. I hope that you stay on the platform as your videos are a highlight of my fridays
I’d love to see you review creator cookbooks.
this is VERY interesting
yes plssss!!
this is a really great idea
The mythical cookbook would be so interesting to see
oh thats a good idea.
a curious one would be from dylan hollis - recipes from 1900 to 1980 .
For the dyed eggs, you would probably need to use gel-based food coloring which is more potent
It looks like one he used was gel-based (the gel-based ones come in squeeze tubes, while water/alcohol ones will be in dropper bottles), but IMO that’s what caused the problem, because gel-based dye will separate relatively quickly in water. That happens because a portion of the dye is bound in the gel, which heavier than water, and falls out of suspension (which is why you see intense red dye down the bottom of the bowl, while the top of the water is much clearer)
I'm NGL David there's absolutely nothing I dislike about your videos. I'm not sure what you mean by evaluate or what exact suggestions you're looking for.
I do really enjoy a bedazzled background, it's nice to look at.
I honestly love everything, from the scripting to the editing to how well you review the recipes.
I don't know how to help!!!!!!!!😰😰😰😰
His channel seems to be dying if you look at the views I don't have any suggestions myself though its fine to me.
My thoughts exactly!
I'm subscribed to both you and FutureCanoe and when this video started I legit double-checked what I had clicked in my subscription feed.
I watched this right after a futurecanoe video and i thought my UA-cam was lagging or something 😭
Me too I thought UA-cam was tripping💀
those christmas deviled eggs filled me with primal fear
valid
Yeah!! I will be skipping glitter on my food always and forever ahhaha
I am NOT encouraging you, DO NOT DO THIS THIS IS NOT ADVICE, but I did once have a professor who was deathly allergic to strawberries, but loved them, so every year around his birthday he would order himself a strawberry based desert, eat it, shoot up a epi-pen, and call the paramedics (we're Canadian, so this wasn't like a financial crisis). by the time i met him i estimate he was well into his 60s if not his 70s (also i am very glad the peanuts have not bested you)
This is honestly very sad. I feel so bad for people who love specific foods but can't have them.
This answers a question I posited to friends the other day: “If bleach tasted good, would people drink it?” The answer is, “Probably, yes.”
I had a friend in middle school,into high school, and his Brother was allergic to a lot of stuff…but he really liked cheese, Reese’s cup,and shell fish. Every once in a while he would purposely eat something he was allergic to but craving,stab the epi pen, then have the school call 911. We ARE in America however so bless there parents and insurance…as an young adult he also got a tattoo of a slice of cheese because he loves cheese but is allergic
@@roeboatwadeThat's cyanide. It reportedly tastes of bitter almonds.
My 6th grade teacher was allergic to strawberries, chocolate, and fish
She loves all of those things so sometimes she’ll eat them and pound like a bunch of allergy pills and hope for the best 😭 they obviously weren’t immediate death allergies but they made her sick and she straight up did not care
David! I love your videos! Personally I wouldn’t change anything in the format, edits or cooking methods! I don’t live in the US so I get to watch your videos on Saturday mornings. I have to tell you that because of that, my Saturday mornings are amongst the few highlights of my weeks! Your videos are just great 😊
I've watched almost every single video since the buzzfeed tests and i love your videos, the format and everything! I do miss though when you did more "real" recipes instead of crazy tik tok ones, like i love when you compare different creator's recipes!
David, when I can't sleep I rewatch old videos. I save the new videos until I can give it my full attention. You're Chanel is the only one that can help me calm down, and shut off my over active brain enough to get a little sleep. I love your food related content. I'll watch anything you make, bro, just have fun please.
As someone with a ton of food allergies, I feel your pain, David, but also, I would hate to have peanut / nut allergies because I really love Reese's. There's one thing I am uncertain is an allergy or not but fish tastes heavily of soap to me no matter what. Doesn't matter if cilantro is on it or not.
I would love to see more of your own recipes, or improving recipes that you liked but thought could be better!
Hey David! I love your current videos, especially the ones where you take several different versions of the same dish and try out different online recipes. That's super helpful for home cooks and I always appreciate them.
One idea for content in the new year is doing more of your own takes on recipes. I know you've tried a few yourself (mashups of other recipes, etc.) but I think it would be really fun to watch the recipe development process for an amateur home cook. The trial and error, lessons learned, and eventual successes of it all would be super fun and rewarding.
It could be like a series of "Creating My Own Cookbook/Recipe Book" videos that build as you go. Just a thought! Enjoy the holiday season.
Can't wait for the David FutureCanoe collab one day 😂
I knoww righttttt
Out of all the UA-cam baking channels this is the ONLY one that keeps my attention (which is significant bc I have a short attention span) - keep up the great work!!
Hey David! I've been following you for 2 years now and well since I'm Syrian who loves to try other cultures' food, I feel like dedicating some videoes to try popular dishes from around the world would be fun for you too! 😊
Happy Holidays! Wish you, your family and Stephen a great time!
In The Netherlands it is a tradition to make coloured devilled eggs. They usually make them with easter in an array of pastel colours. And most people there use natural dies like red beetroot and kurkuma. That makes them more tasty
A perfect way to start this month! So festive david! Love it! 🥹🥹🥹🥹❤️❤️❤️❤️❤️
YAY!!!! BEAUTIFUL FESTIVE DECOR!!!
It makes me so happy when I see you post new videos
I love the intro, youve been going above and beyond with the sets recently and im living for it
I could see the mint candy bowls made on a muffin tin for individual plated desserts 🍮
For the eggs, after boiling you could just crack the eggs so they splinter and submerge them in red dyed water so they come out red and white then just add a lil blue to the yolks one you slice and scoop them out for a green filling, get all your traditional xmas colors on one plate
Haha the future canoe shoutout in the beginning was a fun surprise 🩶
The fam and I have been watching you for several years now. We enjoy every video and that you physically show all the ingredients from the start. You are a joy to watch!
been watching you since 2016 and I always get excited for your holiday videos! that was around the time I went to college and stopped "going home for the holidays" due to family stuff so it's a nice way to vicariously experience the festivities.
this year however, I put in the effort and did "cat thanksgiving" buy setting up a table for the cats, with a fall centerpiece etc. the cats had turkey Pâté. I had a stuffed acorn squash. woo. we will do cat Christmas too.
cream cheese frosting is literally the only frosting i like LOL
I understand his hate for cream cheese, I don't think it belongs in cooking. But I think it's okay for desserts (frosting and cheesecake).
That opening was unique 😅😅😅😅
5:27 so much detail put into your videos. The food coloring standing up hahahhaha
hey david, idk if you'll see this but i am a huge fan of your channel. i've been watching your stuff for years and i wanted to let you know how much i love and appreciate your work and all the effort you put into your videos. i'm especially always looking forward to pumpkin spice month and all the holiday recipes you'll cover.
i had a really bad day today, but i just lit up when i saw your upload. merry christmas!! 🎄❄
I saw that gingerbread cake recipe and it looks amazing. I’m glad you did that one. PS, that shirt is fabulous. Great to wear during the holidays.
That background slaps!! Great job!!
Glad you're OK. (Peanut oil is very commonly used in Chinese food. {Always ask in Chinese restaurants if they use peanut oil, or if they do, what dishes they don't use it in.} I love the way your eggs came out, though I was seriously put off by the glitter in the original ones, and the caramel drizzle over the cake before frosting is genius as gingerbread cakes tend to be a little dry. 👍
I love your current anesthetics and topics. But I'll watch you no matter what. Love your content and view points on recipes!
Happy holidays david! 🎄🎄🎄❤️❤️❤️❤️
Fantastic set yet again!!! Sorry to hear that you had to go to the er happy that you made it out
thank you!
Thanks for trying those gimmicky recipes like the glitterbomb deviled eggs so we don't have to lol and thanks for that tip about boiling eggs in baking soda because I've never heard that one before and will def try it out next time I boil eggs
The backdrop!! I love it so much
I love your videos, I can watch them over and over again. Anything you do moving forward, I'll watch as well! Cheers!
The decor is so good omg it screams Christmas 🎄
LOOOOOVEEEEE the decoration
Fun to see what you'll do this month. Watching you make the gingerbread cake is cool. =) ❤
you could make peppermint bark after you’re done with the bowl!
You make me like Christmas just a little bit more with these recipes
Pretty cool to see you use Sobi, since I've never seen anyone else use it and Polish vodka is the best - plus that brand is affordable
Sobieski is pretty good, honestly I think it's better than some more expensive stuff
I died at the futurecanoe intro lol
Great job on the decore 🎄
With why start and end with flour. You're really starting liquids first because of the eggs (and molasses in this case). If you add all of the flour in the first step where you add flour it can cause the batter to get very thick and lose some of the air that was whipped in by creaming the butter and emulsifying the eggs. Then when you go to add the liquids you have to add it more slowly to ensure no lumps of batter form. It tends to lead to a more separated batter that will not bake together. Alternating is like balancing a scale, the batter gets thick that gets thinned out then thickened again. Another method is reverse creaming where you start with butter, sugar and dry ingredients (flour, leavening, salt). All the flour gets coated in butterfat helping prevent gluten from forming because it is a longer mixing time and then eggs and liquid are slowly poured in. Hope this helps!
yoooo that set is awesome man!
I just made a gingerbread cake this past weekend. My recipe uses sourcream and oil instead of buttermilk and butter, so it's super moist and doesn't need the caramel drizzle. I serve it with whipped cream, or applesauce, so I can pretend it's an appropriate breakfast.
This years thanksgiving I spent it with my husband and our kids sick with the flu. My husband got it the worst, to the point of needing to go to urgent care. I’m hoping noche buena is much better.
You’ve been one of my comfort channels for years. I’ll watch anything you do
Holiday cheer in the toilet bowl later when those eggs are done sitting inside of you like a negative status effect in a video game
LOL
Your vlogging room looks amazing!!!
Glad you're OK :)
No matter how you change your channel, I’ll watch. You’ve been apart of my life for like 3 years now 🤯
That cake looks delicious
I really like when you do a comparision recipes from other videos
You're a really cool guy! Thanks this video!
I'm a big off-brand products lover, but I will say if you're not using a flavoured version then it really is worth splashing out for actual baileys. For a chaper option the lidl deluxe flavoured ones are fab. Chocolate irish cream in your morning coffee is perfection.
David, as someone involved in YT myself and long time viewer, some feedback i can give is that i love the level of authenticity you carry, and the whole testing recipe idea. Large overproduced channels simply dont hit the vibe.
That said, I think edditing can use some spark, perhaps some sound effects, music, maybe some integrated animation (not over the top, but just to spice it up a little), maybe some producer or prof videographer advice may be helpful to see what suggestions can pros bring in.
I don’t think he needs music at all. I just think he needs to make some shorts make more content without reducing the quality of what he has already.
@@GuardiansCreedthere is a divide in the audience over music, that's typical.
The thing is - the overwhelming majority of channels use it with success, the problem starts when music is poorly integrated - too loud, doesn't match the beat or so on.
If you have larger creators who you think DONT use music- you can go reaaaaaly pay attention to their video background, and you'll notice that they actually are using music. Music makes content better as far as it doesn't attract attention to itself, it should be unnoticeable.
Plus you know, you can see based on uploaded content that both engagement and views on Dave's channel are unfortunately down, that's why he aims to refresh some things. Shorts are great, but they make no money for most of the creators. Making more of same declining content will not suddenly help here. Advise I give is driven by my experience with working with channels, not as a viewer.
UA-cam is an ever-changing environment, all creators need to constantly be pushing to be better, refresh their content structure, and so on. I like Davids channel, and I've been here since 50k subs or so, I think he is doing the right choice to review content now to avoid further decline.
Please don’t change too much 😢 I absolutely love your videos just the way they are. Been watching for SO many years now and I still look forward to your videos every week! I wouldn’t personally like to see you change the editing style or cooking…would love to see more of your own recipes though!
That mollys is soo strong 💪🏽
Re: Drinking at 11am
The holidays means you can drink and eat whatever from the time you wake up till you go to bed. No rules, it's cozy and nice eating time. My family personally says in the days 25th through 31st December, nothing matters, drink alcohol for breakfast and eat cake for lunch.
Always makes me chuckle that some can be killed by a frigging peanut
I'm subscribed to future canoe so that intro caught me off guard... I thought i clicked on the wrong video 😂😂
I don't dislike your videos and I've been watching you for years, but I think you should consider more UA-camr cooking videos. TikTok is ok, but TikTok wouldn't exist without UA-cam
Everybody stop why you’re doing, David just dropped a festive video!!!
I must admit that your comment about glittery eggs making certain outcomes look like a middle school girl’s eyeshadow cracked me up, especially since I taught middle schoolers for a few years. 🤣
Also, where amaretto is concerned, look them up. Original Amaretto di Saronno was made with peach pits, not almonds. With a bit of digging, you might find one that isn’t made with actual almonds. Now where peach pits come into play with a nut allergy, I don’t know. I just know that original amaretto had no nuts.
David watches FutureCanoe? Well damn.
Vinegar is the only thing that will help with food dye for eggs! Still did a great job!
Dunno what's gonna get you first: your desire to try more peanut products, or you beefing with FutureCanoe.
first time ever seeing a "48 seconds ago" post lmao happy holidays
Im glad you recovered from going to the ER. And I have no desire to eat glitter
I agree with the gel based food coloring, and perhaps a splash of vinegar in the water which is an easter egg dying trick. Try ir to make sure it doesn't flavor the egg whites, but you shouldn't need to leave tgem in the water as long.
Ok, why isnt it Crosby's fancy molasses? I know its an east coast thing but it is sooooooo much better than grandma's brand. Please try it.
Perhaps you should try to make sunbutter reeses cup dupes? An entire episode or series of dupes for things you cannot eat due to allergies might be fun, and benefit your allergy prone followers.
I would say if you want to change anything for the new year for your videos it would just be more lighting. I love your editing and commentary and display of the ingredients. I just think everything would look better with more lighting.
Am I the only one confused but also excited to see futurecanoe here? Why? What does it mean? I need to know
You need the amaretto in the martini for it to have the sugar cookie flavour.
Sobieski is a well-known Polish brand of vodka, it may not be so popular in the US but still, it's quite decent
omg its the radioactive food creator!
Edible glitter is totally safe, hence being edible. It's just made of sugar and cornstarch and stuff.
As a gingerbread fanatic, I have to say that the cake looks amazing! I am to gingerbread season what white suburban girls are to pumpkin-spice season…
I’m not sold on the frosting, however. I kinda feel like that might detract from the gingerbreadiness of the gingerbread flavor. Maybe not. It might provide a balance to all that gingerbready caramel. I guess I’ll have to make it to test all that out. A brown sugar & browned butter boiled frosting seems like a good match, flavor-wise; I make that for a banana cake recipe I have and it’s awesome.
David being shocked by a cake tasting like gingerbread cookies when we have piernik in Poland 😂😂
Disaronno amaretto is nut free and safe, fyi!
What did you pour in the sauce pan with the eggs?
The eggs are still kinda cute ngl
You can dye the eggs with natural things like beets
The juice from a can of pickled beets would work better and make it taste a little better too.
Oh hell yeah he watches FutureCanoe
can't believe baileys is so expensive for you... You can get a full bottle right now (UK) at Tesco for £10
I can only imagine the view in the bathroom after eating those eggs.
You can make a cool.candy dish out of an old record album.
Idc what changes you make, but please keep calling us peeps and don’t ever change the outro music 🤗💗
I think red eggs could be done in a less chemical way by dying them with beets, and result would be similar (though a little more purple).
I love what you do now. But I would be interested in seeing you make the crazy Tik Tok recipe, then figure out how to improve it over a couple of iterations. (Sort of like Gourmet Makes, but starting with a bad/weird recipe.)
Speaking of pushing it down your throat.....Here is David Seymour