How to make Rice Crispies! Stump Kitchen 3 (Kokopelli Reunion edition)


Hi Sweetheart! [sneezes] Whoo! [music]
STUMP KITCHEN, STUMP KITCHEN GLUTEN-FREE,
VEGAN EATS AND STUMPTASTIC TREATS! Hello! Welcome to Stump Kitchen. This is a special edition because my choir,
the Kokopelli Choir Association, they’re turning twenty this year! [sing song] Twenty years old! La, la,
la! My best friend Jenica and I – say hi Jenica…
[Jenica] Hello! [Alexis] We thought that to commemorate this
lovely year and weekend that we would cook something from the Kokopelli cook book! Bet you didn’t know this thing existed, choir
friends! [Jenica laughs] Look how sweet and old they are… I mean,
young, they were young then. Okay! Let’s take a look at what’s in it! Use your stump to turn pages. That’s really
hard! Tenuto Taco Dip, Jazzy Japanese Salad
[Jenica] Jazzy! [Alexis] That might be good. Oh holy hamburger soup! Not for this vegan. Look at these scared carrots. They’re like
“don’t chop me up!” Maybe they’re singing… [singing] Ahh! How about these Siyahamba Scotcheroos? [singing] Siyahamb’ ekukhanyen’ [spoken] okay
let’s get cooking! One cup of sugar. One cup of corn syrup. Grab your measuring tool. Nailed it. One cup of corn syrup. Here’s a trick for measuring sticky things.
Take your measuring tool and some spray Pam, we have coconut oil spray, and spray inside
there. And then when you measure out your sticky
things like honey or corn syrup it doesn’t stick as much. [indecipherable babble] Look how easily that pours out of there! Corn syrup tastes like childhood. So use your stump to scrape out what’s left. Did you wash your hands before you started
cooking? No. [indecipherable babble] But we’re not gonna tell anyone. [sings] Bubble, bubble, bubble, bubble, bubble. It’s moving like lava. I’m mixing cavities! This is a nice technique for stumps. Handles
are- need to be gripped. So stick your ribcage beside it and hug it
with your stump arm. And then your pot’s nice and secure. [sings] One cup of peanut butter, extra creamy,
yum, yum, yum! Play it like a little drum! Stir in the peanut butter. [exploding sounds] La, la, la, la, la! Smooth as a whistle! Add Rice Krispies in! Now Rice Krispies they’re not gluten free. You have to like look on the packaging to
make sure because some of them are made with like barley malt extract. So beware! Two cups! Four cups! Six cups! Is this gonna fit? Ooh! It’s falling everywhere! This was a really bad choice for a pot! OOOHH! That’s hot! Yeah! Mix it well. Take some arm breaks. You sticky treat! [grunts] Press into a pan – square pan – that’s been
buttered. This looks perfect. This is a mouth technique. It works really well. Do you want to lick the pan? [sings] Siyahamb’ ekukhanyen’ Scotcheroos,
Siyahamb’ ekukhanyen Next and last step, we’re gonna heat up some
chocolate chips and butterscotch chips in the microwave and then melt them on top. Thirty seconds at a time and stir in between
each round. Look at the bottom! They’re getting so melty
in there! Delicious. So silky! Now you stick it in your fridge and let it
cool and then eat it up for dessert later. [munching sounds] [music]
STUMP KITCHEN, STUMP KITCHEN
GLUTEN-FREE VEGAN EATS
AND STUMPTASTIC TREATS! Celebrity chefs – what’s this? Tommy Banks! John Estacio! That’s his writing I remember
from the “Eulogies”. This is your writing, John! If you’re watching this, this is you! Michael Phair! Jann Arden! She drew a picture! Wow. What’s that? [Jenica] That’s an alto clef or a tenor clef,
I don’t remember [Alexis] Who uses those? [Jenica] Well it looks like a “K” so it says
“cook book”. [Alexis] Oh!! It says cook book! I didn’t realize that ’til now!

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