 Okay, Julian for those of you that aren't familiar with Burgos and Aries We typically aren't supposed to really like get along in a dating environment. Our signs really don't like mesh super well But just like everybody says astrology is bullshit and you should date who you want. It's easy to date you because you're sweet like sugar. Julian is a typical Aries. He is a tornado. He likes to cook with vigor and fury. I get things done really fast. I'm efficient. I don't waste time. Whereas I like to follow all the directions and make sure that nothing is a mess and that everything is neat and no one gets hurt. We don't go to the hospital. It always amazes me that you guys like to watch these because we're both vegan. Julian has celiac disease so everything that we eat needs to also not have gluten in it. I'm diseased. He's diseased. When he said he wanted cannolis I was a little blown away because I don't think I've had a cannoli since I lived in Boston and I was like there's no way there's a vegan gluten-free cannoli. But leave it to Pinterest Beach. I found this recipe on gluten-free pallet. Someone has done it. Someone has made a recipe and we are following that. We're going to use it as a rough guideline for what we're doing today. No, we're using it. We're going to reference it from time to time but we're going to take the lead. This requires a deep fryer or like to fry things in oil so I don't want to mess around Julian because someone's going to get hurt. Frying things in oil is literally the best time to mess around. 350 degrees. No, no, no. Not 355. Okay fine. 360. 360. You ready to make some grits? This is what it's like. Like I know you guys see parts of it but like it tests me every day because half the time you do that and you catch it and the other half we go to the ER. Bless all you out there that haven't Aries loved one. You are a lot. We love you. You're a lot to love. I'm a lot. As a formality I have all the measuring cups even though we're generally going to be just... You're going to find a way to get every single one of them dirty too. I have all of it. Which one of us is the Susan chef and cut? We were going to cut this recipe in half but it gives you this little yeast that we have to... One and a third cups of water. So put the yeast in this little bowl. You're getting yeast everywhere! I'll take these to the trash okay. You don't have to stir things with your finger. You can use like a utensil or a spoon. People are going to eat things. Did you wash your hands? Yeah. A couple hours ago. Come on! See how I did that without getting flour everywhere? Like it's possible. It took you like 20 minutes though. If you believe. See what I'm going to do right now? Instead of taking this and throwing it across the kitchen, I'm going to put it in the garbage. Riveting. See this? You just ripped it off and threw it. How much sugar? Three cups. Wait, wait, wait, wait, wait. That's powdered sugar. Because I thought it only went in the filling. That's the filling. Oh, oh, sorry. Just like weed. I thought two tablespoons of granulated sugar. We had the wrong sugar the whole time. Two tablespoons. No, this is for the filling. Like if I don't catch a little stuff like that, we end up with a nightmare all the time. Two tablespoons. That's very different than three cups of powdered sugar. We're like baking, so it needs to be like relatively exact. I'll go put this back. Nothing. Cinnamon. Don't, we're not ready for that yet. We're just getting it ready. What does it shortening? It looks like butter. Ew. No, no, no, throw that out. Okay. They have these things called cannoli molds where they're like a metal tube similar to this where you like wrap the cannoli around and you fry it like that so it keeps it shape. We couldn't find any. We couldn't find any. So I bought like a baster that can withstand 500 degree heat and we're just going to use that. This better work. I want cannolis. Here we're adding two tablespoons of oil. Any kind of oil works. That's not true. You want to go a little faster? No, I think this is good and careful. I can't believe how slow you're doing this. Don't put your face in it. I was giving it love. I was giving it eye contact and love. Okay, give it. First of all, give it some eye contact and love. Okay, don't overwork it or else they're going to come out really tough. Just enough to form a dough ball. I don't want no pansy little cannoli. I want a tough, weathered, strong cannoli. That's not how baking works. I don't think. I want a cannoli that is an independent cannoli that don't need no man cannoli. As with gluten free things, it'll get kind of crumbly. We have to do this a lot with stuff. We get like an egg replacement. You see this? He was a glass bowl on top of a dish towel so that it's like ready to fall at any second. Are you done with this? No. Yes, you are. No, I'm still using it. If I wasn't so diseased, you could just make normal flour things. All right. So we're going to cover it and hold it in the fridge for 10 minutes. And then we're going to... Oh, Julian! 30 minutes. Or 10, whatever you feel like. We're getting ready to make the cream filling. I got the bowl. Oh, God. It's me. It's me. Yeah, boy, Julian. Thanks for giving me all this energy, Casemore. We're adding a half a cup of... Earth balance. Earth balance, buddy. Because we're balanced. We're not imbalanced. Half a cup of palm shortening. You got to do it like that. And then immediately after this step, you have to send five emails off of your phone screen. All right. I got a quarter cup of vegan ricotta right here. I'm going to make a tower over here of all the ingredients that we've used. Sweet. And the last one, I'm going to dump from up here. Start on high. No. Put it in the bowl so it doesn't like splash everywhere. I wonder how it tastes. No, no, no, no. This is what I'm doing right now. This is so good. It's really nutritious, too. Put that in the fridge. I'm going to just take these out for science. I got on my hand and not on my shirt. Why did you have to do that right into that bowl? We just made that. Throw that out. Second free throw. Throw that out. Which one do you want me to throw out? Both of them. I guess we'll see what happens. Look at you go, girl. But it's all like lean, cracky. It could be worse. At least it's sticking together. I think we're going to make them a little bit small. Small cannolis. Cannellinis. Cannellinis. It's too thick. Let's just see what it looks like wrapped around here. Hold on. Should we flour this? I just want them to get too dry. I have so many concerns. I'm pretty impressed with that. Careful, it's not stick. It's not. It just did. Now you broke it apart. Why don't we try frying this one? Why would you fry one at a time? It's so dumb. Like that? Yeah. And then lower it. There you go. I did it. You did it so well, Jenna. All right. Now you make the next one. Wow. All the stuff is deep-fired. I feel like it's dangerous. Oh, that came out really good. You were right. Oh. Oh, yeah. Take it out. It's already so dark. It's in three to four minutes. Ah, my hand is on there. So just grab the pipe with your hand. Oh, my God. Just wait till that cools a little bit. I don't like this. Should we put the top on? Yeah. Okay. Wow, this one came out so fat. It's like fried dough. Wait. How do I get this off? It's stuck on there forever. It's not. Just... It's stuck to it. It's dead. What do you have? It's not dead. It'll work. I mean, aside from breaking it, it looks pretty nice. It's a little more like fried dough texture. Mm-hmm. I mean, it's good. But they're like soft cannolis. I don't think we can get them thinner though, right? It's not good and fried. Why are you moving that? Oh, my God. My name is so not as thin. You almost knocked that glass off the counter with a deep fryer. Mm-hmm. Look at them right now. Julian. And also, like, I don't want to hear all this slander about you grandmother making cannolis and this being an abomination. Look, okay? We know. I just like food. You're kind of like puffy and fat, though. Kermit, what are you eating? I feel like the picture on this Pinterest is not the cannolis that she made. That's very possible. Oh, one already came apart. Ah. This is the best we've done so far. Like, if you put powdered sugar on that, it's fried dough. Is that a dish? Mm-hmm. Like a funnel cake? Mm-hmm. It's so good. Ooh, this one's looking really good, Julian. We should have never made these. It was really good. Like, they're looking better and better. Yeah, one at a time is the way to go. How would you fry one at a time? It's so dumb. Like, I've suggested. Let me see. And you said frying them one at a time was stupid. That one is beautiful. Uh-oh, that one popped off. The amount that I was just like failing shows how fucking hard this is. Yeah, it is really difficult. Oh my God. Like piping hot oil coming out like it's strong. It's like my nightmare every time. Like I'm freaking out. I'm just going to try and like squeeze it in there, I guess. Oh, it's coming out the other side. Look at you, you Italian pastry chef. You best me beach. Look at that. Damn. It actually like looks kind of nice. Like, does it look like a cannoli? Okay, so this one's a butter maker right here. This one's going to win us contests. Oh, look at you. Give me the other side, beach. Yeah, you got to like give it some pressure. It sticks in there. Oh, you can have that one. You can have the good one. Look at what you did. It looks nice. I mean, I'm too lazy to put powdered sugar on it, but like that's what he would do, right? Cheers. Oh, yours sounds crunchy. Mmm. It is good. It tastes like a cannoli. It sort of tastes like a cannoli. It's definitely like not as crunchy as a cannoli. And the filling is like sort of like a cannoli, but not exactly. But it is the closest thing I've ever had to a cannoli. It's beautiful. I mean, regardless, it is still really good. It tastes fucking good. Honestly, all that I care about is that it's like a nice doughy outside that tastes good with a really sweet inside. You can make an open, an open noli, like a noli taco. Make a noli taco. Oh. Oh, that's gross. Make a little salsa on top. Oh, that one is crunchy. Mm-hmm. Noli tacos, dude. Is that another thing? Okay. That is the perfect texture. We should fry them like that. How'd you get it like that? Canolies bitch. That is some airy bullshit. I'm gonna drown them. You stick. I'm not super pleased with the amount of mess that's going on. There's no mess. What mess? We're gonna make some cannoli tacos. Cacos. The texture came out when you just let them do what they want. Well, I know that we've sold everyone super hard on the idea of being gluten-free cannolis because ours came out so well. But what I do hope you take away from this is whatever your dietary restrictions are, if you have any, just make whatever you want. You know what I'm saying? I want to make your cocoa. I want to make your cocoa. Is it cooled off? Yeah. That ratio is all off. Clean it up. Give me a little. No, no, no, no, no. Make it like nice and even. No, all the way. No. You don't listen to my vision and then you just put your vision onto it. This is really good. This looks like a dick. Or a poop. No pulling things out of the deep fryer until everyone in the room is ready. That's fucking good. Right? What did I say? Stop. You're going to burn me. Maybe it's not the shape you're familiar with, but it's the taste and the texture. Why are you holding my wrist? To prevent you from doing anything. I want my wrist back. I just want to put butter on this one. Thank you for letting me be in your kitchen. You're not always allowed in here, but when you are, it's under supervision. The dogs are going to eat that. Peach just ate it. It's really good. Subscribe, Peach. It is possible for a Virgo and an Aries to function in the kitchen. You can make some magic together. Shout-outs to all my Virgos out there with your infinite patience and organization and wisdom. And a louder, more boisterous shout-outs to all my Aries out there. For what? Keep going. You're like a lot though. Except move faster. At least I didn't stick acrylic nails into a banana today. We did make cannolis, but we also invented something. Kakos. Kakos. Something similar to downtown LA. J&J's Kakos. Come on in for a 5 for a Kakoku's day. I'm going to drink that later. Don't, no. You're not going to drink this later. I hope this inspires all my other Virgo Aries couples out there. You can make it work as long as you control your Aries. Thank you and you're welcome. All right. That's it. Make sure you subscribe to my channel. I put out a new video on Wednesday, Thursday, June 10. Why? Like, what did anyone ever do to you? Ow. It's hot. Hands? Okay. Our hands are done. Keep them to yourself. That's funny. It's not funny. It's not funny. Oh, I love you. I need to text someone. I'll see you guys next week.