Binging with Babish - Patrick's Briefcase from SpongeBob SquarePants

The Connection Between Personal Finance and Baking

As we navigate our personal finances, it's easy to get caught up in the details of our budgets and expenses. However, there's another kind of "money" that's just as important: the stuff that matters. For many of us, this includes things like cracking two eggs at once, using a torch to overcome our fears, or packing a healthy lunch for work. It's these everyday experiences that bring joy and fulfillment to our lives, and they're just as valuable as any financial transaction.

In today's episode of Binging with Babish, we're taking a look at Patrick's dessert briefcase from SpongeBob Squarepants. As you can see, I've procured an inexpensive briefcase which I'm going to modify using hot glue and leather straps to accommodate our overtime lunch. We'll need a whole lot of donuts for this occasion, so let's get started!

To make the perfect vanilla donut, we're starting off with a basic recipe that combines 240 grams of all-purpose flour, 200 grams of granulated sugar, 100 grams of brown sugar, a teaspoon and a half of baking powder, and a half teaspoon of baking soda. We'll whisk together the dry ingredients with the wet ones, which include 180ml of whole milk, 75ml of vegetable oil, one tablespoon of vanilla paste, and two large eggs cracked and broken into there.

Once we've mixed everything together, we're gently folding the wet stuff into the dry until no dry clumps remain, and mostly homogenous. This batter is going to thicken as we allow the flour to hydrate over the next 10 minutes, so let's proceed with piping it onto a donut pan. We'll fill the cavities about halfway with donut batter, and then pop them into a preheated oven at 350 degrees Fahrenheit for 10 to 12 minutes until they emerge golden brown and reach 200 to 210 degrees Fahrenheit at their thickest point.

Now that we've mastered the art of making vanilla donuts, let's convert this recipe to chocolate donuts. Simply swap out an amount of flour in this case, 65 grams for cocoa powder, and baking procedure is very much the same but since they're chocolatethey're a little bit harder to tell when they're done. We'll make sure that none of our donut cavities are filled any more than halfway and bake for at least 12 minutes or until we get a good tempat their thickest point.

Next, let's introduce some variations on the theme. I'm making more vanilla donuts and subdividing the batter down into three parts, each of which will be flavored differently. We'll also create chocolate raspberry, chocolate coffee, and chocolate orange donuts using simple ingredients like raspberry extract, espresso powder, and Grand Marnier.

Once all the donuts are completely cool, it's time to glaze them. For this, we're going to combine about a cup of powdered sugar with a small amount of flavorful liquid such as maple syrup, skimmed milk, blueberry juice, cooled coffee, or whatever's relevant to the individual donut. There's our dozen lovely donuts, which we can now arrange in our briefcase for easy transport to and from work.

The Final Touches: A Banana Split

But there's something missing from our dessert briefcase – a banana split! I'm going to show you guys a little trick that they taught me when I worked at TheChocolate Room in Brooklyn. To make the perfect banana split, we'll start by splitting a banana and sprinkling it with sugar. Then, we'll torch it for an instant banana brulee, or banana split foster – whatever you want to call it!

Once our banana has cooled completely, let's assemble our banana split with three scoops of vanilla ice cream flanked by our banana brulee topped with whipped cream and drizzled with chocolate sauce. And finally, we'll finish it off with three bright red Maraschino cherries. There you have it, folks – Patrick's dessert briefcase is complete!

"WEBVTTKind: captionsLanguage: en- This episode isbrought to you by Cash App.When personal finance connects you toboth your funds and the stuffthat matters, that's money.And that's Cash App.You know what else is money?Cracking two eggs at onceperfectly on the first try.Using a torch to overcomeyour fear of bananas.And of course, packing ahealthy lunch for work.That's money.That's Cash App.Download Cash app from the App Storeor Google Play Storetoday to add your cash tagto the 80 million and counting.- You know, it's not as easy as it looks.Sometimes I gotta move the antenna.Sometimes I lose theremote and sometimes mybutt itches real bad.- Oh, you poor, poor thing. By the way,you forgot your briefcase.- Ooh, so this is the thanksI get for working overtime.- Overtime.- Hey, what's up guys?Welcome back to Binging with Babish.For this week, we're taking a lookat Patrick's dessert briefcasefrom SpongeBob Squarepants,for which, as you can seeI've procured a very inexpensive briefcasewhich I'm gonna mod out using hot glueand leather straps toaccommodate our overtime lunchfor which we're gonna needa whole lot of donuts.And since we want lots of varietyI think cake donuts are our best bet.For a basic vanilladonut, we're starting offby combining 240 gramsof all-purpose flourwith 200 grams of granulatedsugar, a hundred gramsof brown sugar, a teaspoonand a half of baking powderand a half teaspoon bakingsoda. Whisk together the dryand so too the wet. 180ml of whole milk,75 of vegetable oil, onetablespoon of vanilla paste,and two large eggs crackedand broken in therehowever you like.So long as you don'tget any shell in thereit's no big deal.It's not like you'reposting a cooking show.Whisk the wet stuff until homogenousand then add to the dry stuff.Standard cake batter procedure.Gently fold together untilno dry clumps remain,and mostly homogenous.Not completely smooth,but pretty much there.This batter's gonna thickenas we allow the flour to hydrateover the next 10 minutes,which it's going to doin a pastry bag or zip top plastic bagwith the corner cut off. Before pipingwe are thoroughly greasing thecavities of our donut pans.Then we're gonna fill our cavitiesabout halfway with donut batter.That's way too much.There we go that's better.Once filled about halfwaythese guys are headedfor a preheated 350 degree Fahrenheit ovenfor 10 to 12 minutes untilthey emerge golden brownand 200 to 210 degrees Fahrenheitat their thickest point.Let it cool in the pan for 10 minutesbefore twisting out onto a cooling rack.Now converting thisrecipe to chocolate donutsis super easy.Just like our chocolatecookies, we're simply swappingout an amount of flour,in this case, 65 gramsfor cocoa powder. And, that's it.That's all you really need to do.The baking procedure is very much the samebut since they're chocolatethey're a little bit harderto tell when they're done.So I'm making sure that noneof my donut cavities are filled any morethan halfway and bakingfor at least 12 minutesor until we get a good tempat their thickest point.Now, the only other modifierthat I'm gonna do to theactual donut batter is tomake a maple donut, achieved simplyby replacing our granulatedsugar with three quartersof a cup or 175ml of maplesyrup and reducing the amountof milk by 75 milliliters toaccount for the extra moisture.Add the maple syrup to thewet stuff instead of the dryand you got yourself themapliest of Maple donuts,my personal favorite.Now, to introduce somevariations on the theme.I'm making more vanilla donutsand subdividing the batterdown into three parts,each of which I'm gonnaflavor differently.First up, a tablespoon of poppy seedsand a half teaspoon of lemon oil.Next, simply add rainbow sprinklesand you got yourself someinstant birthday cake batter.Lastly, a tablespoon of matchawhich I would recommend you replace flourwith in the original recipecuz this made it a littletoo thick, but still works.Pipe and bake as usual.And we got ourselves some funspins on the original formulaeach of which we canwhimsically frost accordingly.Now to the leftover maple batterI'm gonna add some frozen blueberriesfor some very obviously awesomemaple, blueberry donuts.Imagine making a breakfastsandwich outta that.And for variations on thechocolate, going super simple,starting with some raspberry extractfor a chocolate raspberrydonut, a tablespoonof espresso powder fora chocolate coffee donutand a splash of Grand Marnierfor a chocolate orange donut.Then once all the donutsare completely coolit's time to glaze them, eachof which we're gonna makeby combining about a cupof powdered sugar with a smallamount of flavorful liquidlike maple syrup, skimmedmilk, blueberry juice,cooled coffee, whatever'srelevant to the individual donut.So there's our dozen lovelydonuts, which we can now arrangein our briefcase for easytransport to and from work.But there's somethingmissing, or rather two things.First up, a banana split.I'm gonna show you guysa little trick theytaught me when I worked at TheChocolate Room in Brooklyn.For our banana split, we would obviouslysplit a banana, sprinklethe banana with sugarand then torch it for aninstant banana brulee.Or banana split foster, orwhatever it is you want tocall it, just make sureit cools completelybefore peeling it andserving. On the left I havea simple vanilla milkshakewith whipped cream.And on the right, I'massembling our banana splitwith three scoops of vanilla ice creamor the ice cream of your choice, flankedby our banana brulee,topped with whipped cream,then drizzled with the chocolate saucethat I was too lazy to make.And finished with three brightred Maraschino cherries.And there you have it, folks.Patrick's dessert briefcase.A little more arts and crafts than usualbut I think you'll agree.Pretty worth it, at least,just to see it in real life.I wouldn't say it's themost practical working lunchbut everybody at theoffice seemed to like it.Thanks again to Cash App.That's money.That's Cash App. Download,Cash app from the App Storeor Google Play Storetoday to add your cash tagto the 80 million and counting.(energetic music)\n"