It's cooking and crafting.

Hey, kids, the first thing we're going to do is put one and 1/2 cups of all purpose flour along with one teaspoon of baking powder and 1/4 of a teaspoon of salt in a small bowl, and we're just gonna whisk together.

We're gonna set this aside.

I have seven tablespoons just shy of half a stick of melted butter, which I am going to combine with one cup of granulated sugar on one table spoon of our queen.

We're going to beef that and this large bowl once this is combines, we're gonna add in three eggs.

Wanted a time adding just until their combined before adding in the next booth combined.

So and those first on there goes.

He's so dirty, one of them broke.

Okay, wait.

That one's staying intact.

So we're gonna work around that I totally just a pigeon that bubba, or as you would say, bugger.

Okay.

Now I'm going to add in one tablespoon of of vanilla.

This is a lot of vanilla, which is good because who doesn't love a lot of vanilla.

I always groups my vanilla and right there was my indication to remind you to heat your preacher of into 350 degrees.

Get out.

You're both panna nine by five loaf pan on spray that with some cooking spray.

No.

Here we go.

You gotta hit the on button.

That's all right.

We're gonna put that last bit in there on DDE now way are going to add 1/2 of a cup of still bubbly champion.

Decadent.

Right.

So we're just using leftover left over champagne from the wine awesomeness spots, uh, simply balance, uh, holy boots from South Africa.

All right, now that that's in there, we are going to add in the dry ingredients on.

We're going to just stir this until moistened, so I'm going to get out of spatula.

All right, so here we go in with the dry.

That's a really simple, simple recipe.

There are two things we're gonna add onto this.

There's a glaze, and there's a frosting.

I don't know if both would be over killed.

I'm gonna sit in defied.

Okay.

Smell so incredibly good.

Just like the champagne.

All right, I see where I It's a little of stuff.

We're gonna pour this in to our pan, and we're gonna bake this in that 3 50 degree oven for anywhere between 33 2 38 minutes.

Use your nose.

It always knows.

It's like a reference.

Anybody know that commercial?

If you know that commercial, let me know in the comments below anything I wanted to ask you guys about, As you know, with, uh, Valentine's Day coming up.

Do you have any recipe suggestions that I should try?

Let me know below in the comments section.

Or if you have a recipe that you that you make either every year or have made before.

Um, you know me the recipe.

So Okay, this will go into the oven.

Will be back.

Well, the home cake is in the oven.

We are gonna be here over on the stove.

Were adding 1/3 cup of champagne.

And did you know the secret of if you put your finger into champagne, it helps to remove the bubbles.

All right.

And 1/3 cup of sugar.

We are just going to melt the sugar.

We're gonna let it get to a boil over medium heat and then we're going to allow it to boil for one minute and then remove it from the stove.

Oh, sorry.

You're out of focus.

I apologize.

All right, so it's boiled for a minute.

We will remove this from the heat.

We're now gonna allow this to sit in cool for about 15 minutes, and then we're gonna take a knife and go rama size to loosen up the sides and carefully remove this from the bread pen, and then we're gonna allow it to continue, um, to cool off.

But we're gonna put the glaze on it before that, so we'll be back.

So I got that out of the pan, and I have it on Iraq over cookie sheet, and we're just going to brush this glaze over the top of it.

This is quite a bit of lanes, so I'm not sure I'm going to use it all, but I'll go over it once or twice, and then we're gonna allow this to cool completely.

It's a very, very windy Danny probably probably heard it in the background earlier, and it's raining now, so they should cool off fairly quickly.

So I'm going to prepare the frosting and have that ready.

All right.

With the frosting, we have one cup of sugar, one tablespoon of heavy whipping cream.

Go ahead.

That's gonna be renting out a bowl in the sink.

And I'm going toe with this together.

Meanwhile, I am going to pour.

And here, two tablespoons of Z.

Bob Lee.

Andi, I'm gonna use just one table spoon right now on DDE.

If you need it, add in the second table spoon and I'm gonna see right here.

That's where I'm ending.

That's exactly where I want it to be.

Now, when it goes off, we are going to a polite this to the bone gate.

It cooled off very quickly because of the used her cane strength winds that we have going through.

We have it wouldn't start going through.

So I am just going to blaze this.

And later when we have our coffee, we have coffee every night at 10 o'clock way will have a slice of this.

So don't forget to tell me what you would like me to make and I will.

Bones, if I choose your recipe, I'll be sending you a cooking and crafting T shirt.

Also wine awesomeness is them back in touch with me.

And I was just wondering if you guys would be interested in seeing a, um, a monthly review with the wines, as well as making some of the recipes that they include With that, I think that that would be a really fun thing to do for a while.

So there you go.

Champagne punking.

Enjoy.

Oh, this is wonderful.

It has a beautiful champagne flavor to it.

Champagne punk IQ, Enjoy.