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CHIP. YEAH. SEE HOW FLUFFY IT IS. SO, I DON’T KNOW IF THIS IS
QUITE A SECRET, BUT WE COULD
CALL THIS SECRET NUMBER FOUR. I LIKE TO LEAVE A BIG BLOB OF
COOKIE. THE QUA, RIGHT? SECRET NUMBER FIVE, YOU HAVE TO PUT THESE IN THE
REFRIGERATOR FOR AT LEAST AN
HOUR. SO THEY HARDEN UP NICELY AND
THEN THEY GO RIGHT FROM THE
REFRIGERATOR INTO THE OVEN. MY LAST SECRET IS THEY GO IN A
375 DEGREE OVEN FOR EXACTLY 14
MINUTES. EVEN IF THEY DON’T LOOK DONE.
YOU TAKE THEM OUT. MHM. WHAT DO YOU THINK? GOOD. DO YOU LOVE THAT? HM. FOR THESE RECIPES? AND MORE HEAD
TO B I SLASH IT TODAY, WE’VE GOT TWO LADIES WHO
ARE GOING TO MAKE OUR MORNING
EVEN SWEETER. IT’S MAYA AND A CHRISTIAN AND THEY’RE ALSO KNOWN AS TWIN
TO COOK AND YOU KNOW WHAT, YOU’VE COME TO THE RIGHT PLACE
BECAUSE BARBARA AND I’VE DECIDED TO START OUR
INSTAGRAM HANDLE. Y’ALL CALLED TWINS THAT EAT. ARE
YOU? AND I WENT FROM BAKING COOKIES IN
THEIR BROOKLYN KITCHENS DURING THE PANDEMIC TO
CREATING A SUCCESSFUL BAKING BUSINESS AND, AND BY THE WAY, MAYA, Y’ALL ARE STARTING A SHOW TOO.
IS THAT RIGHT? WE ARE SO EXCITED. THERE’S SO
MUCH HAPPENING RIGHT NOW AND
WE’RE JUST SO EXCITED FOR EVERYONE TO SEE
WHAT WE’RE WORKING ON. WE’RE EXCITED BECAUSE WE’RE
STARTING AN INSTAGRAM INSPIRED
BY Y’ALL CALLED TWINS. THAT WHAT ARE WE GONNA EAT TODAY? WE’RE SO EXCITED TO SHOW YOU
TODAY. WE ARE MAKING THE OG AND THAT IS
A BROWN BUTTER DARK CHOCOLATE
CHUNK COOKIE WITH SEA SALT. OUR FAVORITE. IT’S THE, DID YOU KNOW THAT MY SISTER HAS
A COOKIE ADDICTION TO YOUR
BREAKFAST. OK? WALK US THROUGH IT. I’M GONNA TAKE YOU THROUGH. SO
FIRST WE’RE GONNA BROWN THE
BUTTER. YOU WANNA BROWN THE BUTTER ON
MEDIUM UNTIL IT GETS A NUTTY
SCENT. UM AN AMBER COLOR. I’M GONNA SAY SEVEN TO LIKE
EIGHT MINUTES. OK. UM ROUGHLY AROUND AND THEN UM IN
THE MEANTIME, WE CAN DO OUR DRY
INGREDIENTS. SO YOU ALWAYS DO THE DRY AND WET TOGETHER. EXACTLY. SO YOU’RE
GOING TO START WITH TWO CUPS OF
FLOUR. YOU DON’T LAUGH AT ME BUT YOU’RE DOING SO GOOD. YOU’RE
DOING IT. MY SISTER JUST LAUGHED. OK? THAT’S PART OF BEING A TWIN AND THEN YOU’RE GONNA MIX THE
BAKING SODA, THE SALT, YOU’RE GONNA WHISK THAT
TOGETHER. YOU’RE GOOD IN THE KITCHEN. I
CAN TELL I’M GOOD IN THE, IN THE KITCHEN
IN THE PANTRY WHILE I NOT THE START YOU’RE GONNA MIX THAT UP AND
THEN YEAH, WE HAVE THE UH BROWN
BUTTER. IT’S COOLING. UM, YOU WANT IT TO GET TO ROOM
TEMPERATURE AND THEN YOU’RE
GONNA MIX THE SUGARS TOGETHER. UM, I DON’T KNOW IF YOU WANNA
POUR THAT. GO IN HERE. DO IT UP. ALL RIGHT SIS YOU WANNA HELP ME?
DON’T BE SHY WITH IT. YES. THE
BROWN SUGAR, THE SUGAR THEM TOGETHER. IT’S GONNA GET LIKE A LIGHT AND
FLUFFY KIND OF. UM I GUESS AND THEN YOU THROW THE VANILLA IN
THERE. SO NO, I’M NOT EATING IT. I LOVE THAT. YOU
THOUGHT I WAS EATING IT. YEAH, I’M LIKE DON’T EAT IT. IT SMELLS AMAZING AND YOU’RE JUST GONNA
WHISK THAT UP LIKE DON’T BE SHY.
PUT ALL THAT. YOU GO TO THE GYM. I CAN TELL IT ALL GREASE. YEAH. ELBOW GREASE IN YOUR EGGS. THE TWO EGGS. YOU’RE ON THE EGGS. BEAUTIFUL. HOW BEAUTIFUL ARE
THESE EGGS? LOOK HOW ORANGE THEY ARE. THAT’S
THE WAY IT’S AND YOU’RE GONNA MIX IT UNTIL
THEY CREAM TOGETHER. OK. AND THE BATTER IS GONNA BE
LIGHTER IN COLOR AND A LITTLE
FLUFFY EXCELLENT SMELL AMAZING. YOU WILL BE
TEMPTED TO EAT. OK? YOU WILL BE TEMPTED AND RIGHT OVER HERE WE HAVE SOME
CHOPPED CHOCOLATE, WE HAVE SOME CHIPS WE HAVE SOME
CHUNK. OH, WAIT, TAKE IT THIS WAY AND THAT YOU ARE. YEAH. LET’S GO OVER HERE, OVER HERE IN THE BACK OF THE KITCHEN. SO, WHAT YOU DO IS YOU MIX THE
WET IN THE DRY AND THEN THAT IS
GOING TO, TO CREATE THIS BEAUTIFUL DOUGH
WE HAVE, OH MY GOSH. GORGEOUS. AND SCOOP IT UP ANY SIZE YOU
WANT. I DO A HUGE COOKIE. I LIKE WHEN I’M DIETING. I DO A TINY
COOKIE. THAT’S A GOOD IDEA. I LOVE THAT ONE. YOU SHOULD
LEAVE IT. YEAH, EXACTLY. IT’S ABSTRACT ART. DO YOU GUYS HAVE TWIN TALK? DO
YOU ALL SPEAK YOUR OWN LANGUAGE ALL THE TIME?
WE LOOK AT EACH OTHER. IT’S LIKE
EYE CONTACT. WE FINISH EACH OTHER’S SENTENCES
ALL THE TIME. I THINK PSYCHIC ABILITIES ALL THE TIME. YEAH. WHAT ARE YOU THINKING
RIGHT NOW? I WANT THE COOKIES. SEE, THESE ARE READY. HOW LONG DO WE
BAKE THESE? WE’RE GONNA BAKE THOSE AT 350
FOR ABOUT 7 TO 12 MINUTES DEPENDING ON YOUR, YOU KNOW YOUR
OVEN. UM YOU WANT IT TO GET LIGHT
BROWN, GOLDEN BROWN AROUND THE
EDGES, WHAT WE EAT AND THEN IT LOOKS LIKE
YOU TOPPED IT WITH YOU PULL IT
OUT THE OVEN, YOU TOP IT WITH SOME CHOCOLATE
CHUNKS TO CREATE THE BEAUTIFUL
POOL THAT YOU SEE. TOP IT WITH SEA SALT. DONE. ALL RIGHT. WE DO OUR LITTLE TWIN, OUR TWIN
SYMBOL, TWIN, TWIN POWERS,
UNITE. UNITE. Y’ALL ARE INCREDIBLE MILK. YOU DEFINITELY WANT TO
HAVE IT WITH MILK. IT’S A NICE COCKTAIL. ABSOLUTELY. ALL RIGHT Y’ALL. THANK YOU SO MUCH, MAYA AND
ARIA, THE A K A, THE TWINS THAT COOK AND WE’RE
GONNA BE THE TWINS THAT EAT,
CHECK THEM OUT ON INSTA AND FIND THESE RECIPES. GO TO
TODAY.COM/FOOD. TODAY. NUTRITION IS JOY B HERE FOR SUPERFOOD FRIDAY. WE ARE GOING TO MAKE SOME SUPER
DELICIOUS YET HEALTHY COOKIES AND I KNOW
BECAUSE I WANT. ALL RIGHT. OH MY GOD, THEY’RE SO
YUMMY. THEY ARE SOFT BAKED PEANUT
BUTTER CHOCOLATE CHIP COOKIES AND THEY’RE VERY SIMPLE
TO THROW. I CAN COOK. AWESOME. SO WE HAVE HERE BROWN
SUGAR. IT’S ONLY SIX
TABLESPOONS. MOST OF THE TIME COOKIES WILL BE A FULL CUP OF SUGAR. ALREADY KNOW THEY’RE GREAT BEFORE THAT. LET’S PUT TWO EGGS. OK? I’M GOING TO PUT IN A TEASPOON OF VANILLA EXTRACT. NOW
YOU BEAT THE EGGS BEFORE YOU PUT
IT IN. YES. BUT WE’RE DOING A CRASH COOKIE. THAT’S GOING TO BE ONE CUP OF PEANUT BUTTER. YOU COULD USE CHUNKY AND ALSO
FOR NOT ALLERGIES IN THE HOUSE
YOU COULD SWAP IN. SO, BUT CASHEW SUNFLOWER. NOW INSTEAD OF FLOUR, THESE ARE
FLOURLESS AND GLUTEN FREE. WE’RE
PUTTING IN TWO CUPS OF OLD FASHIONED OATS AND NOW WE’RE JUST GOING TO FOLD
IN OUR SEMI SWEET OR DARK
CHOCOLATE CHIP. ABSOLUTELY. YOU ARE THE BOSS OF
YOUR COOKIES. ANYTHING YOU WANT AND THEN YOU’RE GOING TO JUST PUT THEM. IT’S GOOD. SHE JUST LIKE A LITTLE PARCHMENT PAPER. SO THEY
DON’T THINK A LITTLE BIT OF THE SAL THE KEY, YOU GET A POP OF SALTINESS WITH
EVERY BIT. THEY HAVE PEANUT BUTTER GOODNESS OF CHOCOLATE. AND YOU SEE THE, HOW LONG DO YOU THINK? 10 MINUTES AT 350 IN THE OVEN?
AND THEY’RE DONE. YOU GUYS, THIS IS EASY, SO EASY. NOW, ONE, NOW THIS IS EVEN, I’M MAKING A CHOCOLATE FUDGE
WITH JUST TWO INGREDIENTS. ALL WE DID HERE IS SOAKED DATE.
THESE ARE PITTED DATES. THEY GO IN THE BLENDER WITH A
LITTLE BIT OF THE LEFT OVER
WATER THAT YOU LIKE WHISKEY OR YOU CAN IF YOU BROKE YOU SAW IN R OR WITH AND NOW WE HAVE OUR PURE DATES. IT WITH ME SEMI SWEET AND YOU PUT THIS RIGHT, A LINED PARCHMENT PAPER LO PAN IN THE FREEZER FOR 1 TO 2 HOURS
AND THEN YOU SLICE THEM UP A BIT AND THEN THEY STAY IN THE FRIDGE
FOR. I’M A LITTLE NERVOUS ABOUT WHAT
THIS WILL DO TO MY TEETH, BUT I
AM GOING TO HAVE A, YOU REALLY LOVE THIS AND IT HAS A F CONSISTENCY AND IT’S GOOD FOR YOU AND YOU
GET SOME FIBER FROM THE DATE. IS
THAT DELICIOUS THIS LAST IN THE FREEZER. IF YOU
WANTED TO LIKE MAKE IT AHEAD AND KEEP IT, I WOULD SAY IT WOULD STAY IN THE
FREEZER FOR PROBABLY 1 TO 2
MONTHS FRIDGE. IT’S GONNA LAST FOR UP
TO A WEEK. SO TWO WINNING RECIPES WE’RE GONNA EAT IT RIGHT AWAY. JOY. THANK YOU SO MUCH FOR THESE RECIPES. HEAD,
TODAY.COM/FOOD. OK. WE ALL KNOW EATING VEGGIES. MORE VEGGIES IS A GREAT IDEA,
BUT THAT CAN BE KIND OF TRICKY
WITH YOUR KIDS. IT’S TRUE. SO, WE CALLED ON CHEF AND
COOKBOOK AUTHOR NIKKI DINKY. SHE’S SHARING RECIPES FROM HER
NEW COOKBOOK. IT’S CALLED MORE
VEGGIES, PLEASE. EASY KID APPROVED MEALS AND
FAMILY FRIENDLY COMFORT FOODS WITH SURPRISING
VEGGIE TWISTS. GOOD MORNING TO YOU, NIKKI. GOOD MORNING TO YOU. IT’S SO
GOOD TO BE HERE. I CANNOT WAIT TO SHARE SOME OF
THIS YUMMY FOOD TO HAVE YOU HERE. IT’S SO FUNNY. I’M LOOKING OVER THE MAC AND
CHEESE AND WHATEVER THAT IS. I’M LIKE A LOT OF VEGGIES IN
THERE. SO LET’S, LET’S, THERE’S AND SWEET POTATO WE’LL GET
THERE, WE’LL GET THERE. SO LET’S
START WITH THE FIRST ONE. THIS ONE SOUNDS TOO GOOD TO BE
TRUE. DOUBLE CHOCOLATE CHIP
MUFFINS. SO THESE, YEAH, WITH VEGGIES. SO THESE DOUBLE CHOCOLATE CHIP
MUFFINS ACTUALLY HAVE FIVE CUPS
OF SPINACH IN THEM AND THE WAY THAT I’M GONNA DO
THAT, WHAT WAS THAT? I SAID, WHAT I KNOW WHAT IS RIGHT. WE’VE GOT FIVE CUPS OF SPINACH,
WHICH IS BASICALLY A WHOLE
CONTAINER OF SPINACH AND BASICALLY ALL YOU’RE GONNA
DO IS YOU’RE GONNA PUT THAT
INSIDE OF YOUR BLENDER. YOU’RE GONNA ADD SOME NORMAL
INGREDIENTS LIKE EGG, A LITTLE BIT OF MILK AND I’M ACTUALLY GONNA PUT IN
JUST A LITTLE BIT OF OIL AND VANILLA BECAUSE I’VE GOT
AN OIL REPLACEMENT HERE. AND WHAT THAT IS, IS AVOCADO. OH, SO THE AVOCADO IS ANOTHER
HEALTHY INGREDIENT THAT’S GONNA HELP REPLACE SOME OF THAT
OIL. AND WITH THE SPINACH, YOU KNOW,
I JUST, I LOVE THE IDEA OF TAKING SOMETHING THAT MY KIDS
LOVE TO EAT ANYWAY, ESPECIALLY SOMETHING LIKE
MUFFINS WITH CHOCOLATE AND I, ALL THESE VEGETABLES IN. SO THAT NO MATTER WHAT HAPPENS
WITH THE REST OF THE DAY, I KNOW THAT THEY’VE HAD THEIR
SPINACH, IT JUST KIND OF TAKE THE PRESSURE A LITTLE BIT. SO YOU JUST BLEND THAT UP, YOU JUST BLEND IT UP. IT’S GONNA
LOOK LIKE THIS GUY IN ALL OF HIS
GREEN GLORY. AND THEN WE’RE GONNA ADD IT TO
OUR DRY INGREDIENTS. I JUST GOT A LITTLE BIT OF
FLOUR, SOME COCOA POWDER, SOME
BROWN SUGAR AND THEN WE’RE GONNA PUT THIS
GREEN MIXTURE RIGHT ON IN THERE. I HAVE TO TELL YOU,
I’VE BEEN DOING THIS FOR
DECADES. I HAVE NEVER SEEN ANYBODY PUT
SPINACH AND CHOCOLATE MUFFINS.
I’VE SEEN AVOCADO FOR DECADES. WHAT I’VE BEEN DOING COOKING SEGMENTS
FOR 22 YEARS. LITERALLY, THAT’S NOT POSSIBLE BECAUSE YOU
ARE ONLY 29 YEARS OLD. HEY, NIKKI. WHAT ABOUT YOU? THE, THE BIG, I MEAN, I LOVE
THIS BUT SOME, I HAVE SO MUCH TROUBLE FINDING A
RIPE AVOCADO AT THE RIGHT TIME. WHAT’S YOUR, WHAT’S YOUR HACK
FOR THAT? I AGREE. IT IS SO DIFFICULT. I
MEAN, REALLY MY BEST HACK IS TO
KEEP MULTIPLE ON HAND. BASICALLY, EVERY TIME I GO TO
THE GROCERY STORE, I GRAB
ANOTHER ONE. SO I’VE ALWAYS GOT ONE THAT’S A
LITTLE OVER RIPE ONE THAT’S A
LITTLE UNDER. BUT IF IT’S GETTING TOO RIPE,
PUT IT IN THE FRIDGE. IF IT’S NOT RIPE ENOUGH, GET IT
ON THE COUNTER AND TO A DEGREE, PATIENCE,
PATIENCE. AL SO NICKY, I DON’T WANNA RUN
OUT OF TIME HERE, BUT I MEAN, I’M SURE I ALREADY KNOW THE
ANSWER TO THIS BUT THE SPINACH DOESN’T
OVERPOWER THE CHOCOLATE AT ALL. IT REALLY DOESN’T. EVEN THOUGH YOU SEE A LITTLE BIT, YOU SEE A LITTLE BIT OF A GREEN
TINGE HERE, BUT EVEN THAT IS
GONNA GO AWAY WHEN IT BAKES. SO THESE BAKE UP JUST ABOUT 20
MINUTES AND THE GREEN COLOR GOES
AWAY COMPLETELY. IT’S NOTHING BUT THAT RICH DEEP,
DARK CHOCOLATE BROWN. AND I’M TELLING YOU GUYS THEY
ARE MOIST, THEY ARE TENDER AND THEY ARE JUST THE MOST
DELICIOUS MUFFINS THAT YOU’RE
GONNA HAVE. AND I LOVE, I KNOW THAT’S FANTASTIC. WELCOME BACK, EVERYBODY. WELL, THIS MORNING ON TODAY,
FOOD, WE ARE JOINED BY ONE OF OUR
FAVES FROM HER KITCHEN IN L AJ DE LAURENTIS. HEY J SHE’S JOINING US WITH TWO GREAT PRICE OF ONE. THEY’RE NOT ONLY
FULL OF FLAVOR BUT THEY’RE GOOD
FOR US TOO. PERFECT FOR ANYBODY LOOKING TO SLIM DOWN FOR THE
SUMMER. UH BOTH OF THEM CAN BE FOUND IN
GIADA’S NEW BEST SELLING BOOK.
EAT. BETTER. FEEL BETTER. GIADA. ALWAYS, GOOD TO SEE YOU.
THANKS FOR COMING BACK. WHAT ABOUT THIS? GOOD MORNING. GOOD MORNING. WHAT’S THE STORY IN THIS NEW
COOKBOOK? OH. YOU KNOW, THIS NEW COOKBOOK IS,
UH, A LITTLE BIT LIGHTER THAN THE
ONES I’VE HAD IN THE PAST. TALKING A LOT ABOUT MY, UH, MY
JOURNEY TO FEELING BETTER. UM, I WASN’T, I WASN’T SO WELL IN MY EARLY
FORTIES AFTER WORKING AND HAVING A CHILD AND HAD CHRONIC SINUS
INFECTIONS AND WAS ALWAYS SICK. SO I HAD TO FIND A WAY TO EAT THE
THINGS I LOVE, BUT, YOU KNOW, REDUCE THINGS LIKE SUGAR AND
REFINED CARBS AND GRAINS AND
GLUTEN AND DAIRY, YOU KNOW, SOME OF THE REGULAR
CULPRITS. SO THIS BOOK HAS SORT OF HAS A
THREE DAY REBOOT WHERE YOU CAN
CLEAN ALL THAT STUFF OUT FOR THREE
DAYS AND THEN SLOWLY REINTRODUCE
STUFF BACK IN. SO YOU GET TO EAT ALL THE THINGS
YOU LIKE AND STILL FEEL GREAT.
ALL RIGHT. SO WHAT ARE WE EATING TODAY?
JADA? SO WE’RE GONNA MAKE A RASPBERRY
VINAIGRETTE ACTUALLY, FOR A GREAT SALAD THAT YOU CAN
TAKE TO PICNICS OR HAVE AT HOME OR AS A SIDE OR EVEN AS
A LUNCH. UM, IT’S AN ESCROW AND OLIVE
SALAD. WE PUT SOME MUSTARD AND SOME
OLIVE OIL A LITTLE BIT, A TABLESPOON OF APPLE CIDER
VINEGAR AND A CUP OF FRESH
RASPBERRIES. SO IN THE SUMMER, I LOVE TO USE FRESH BERRIES TO
MAKE VINAIGRETTES BECAUSE I THINK
THEY LOOK REALLY PRETTY. UM, AND THEN YOU JUST BLEND IT
ALL UP AND IT, IT ENDS UP LOOKING LIKE THIS TO
AVOID THE LOUD NOISE FOR THE
NEXT 20 SECONDS. UM, I USUALLY MAKE A BUNCH. YEAH,
EXACTLY. AND THEY’RE ALL OVER
THE PLACE. SO, UM, TO KEEP THEM ASLEEP. SO I MAKE A BUNCH AND I KEEP
THEM IN THESE, IN THESE GLASS
CONTAINERS, IN THE FRIDGE SO I CAN PULL IT
OUT WHENEVER I NEED IT. YOU CAN MAKE IT WITH
BLUEBERRIES, YOU CAN MAKE IT
WITH, WITH STRAWBERRIES. AND THEN WHAT I DO IS I JUST TOP
MY SALAD. IT DOES. IT KEEPS FOR A WEEK SO YOU CAN TOP IT WITH IT. AND YOU GUYS, IT’S NOT JUST FOR
SALADS. I PUT IT ON CHICKEN, I
PUT IT ON FISH. UM SO THERE’S A LOT OF THINGS
YOU CAN USE THIS DRESSING ON IF
YOU WANT. SO THEN I USE A LITTLE BIT OF UM
ROASTED ALMONDS AND THEN A LITTLE BIT OF
GORGONZOLA. NOW, OBVIOUSLY, IF YOU’RE DOING
A THREE DAY REBOOT, YOU WANT TO REMOVE AND NOT ADD
THE GORGONZOLA. BUT OTHERWISE YOU CAN ADD THE GO
GONZO IN THERE. AND UM YOU CAN USE SOME CHOPPED
OLIVES. I LIKE BLACK AND I LIKE GREEN
FOR THAT NICE SORT OF RICH
FLAVOR AND THEN SOME MORE RASPBERRIES
ON TOP TO MAKE IT COLORFUL. AND THEN I TAKE THIS GREAT
VINAIGRETTE AND, AND I THINK PEOPLE DON’T
THINK ABOUT MAKING VINAIGRETTES
FROM FRESH BERRIES. BUT IN THE SUMMERTIME. IT IS
PERFECT. AND I DON’T KNOW IF YOU
GUYS CAN SEE THIS, BUT LOOK HOW BEAUTIFUL THAT IS. YOU CAN SEE THAT BRIGHT. YEAH, EXACTLY. SUPERFOOD SALAD.
AND YOU CAN SEE THAT THE, UH, THE COLOR IS SO VIBRANT. IT’S ONE OF THE BEST WAYS FOR ME
TO GET MY DAUGHTER TO BASICALLY
EAT IT. THERE’S ALSO SOME SHAVED FENNEL
IN HERE BECAUSE I LOVE THE CRUNCH AND
THAT, UM, THAT FENNEL HAS A LOT OF
NUTRIENTS IN IT THAT I THINK PEOPLE SEE IT AT THE
GROCERY STORE, IT’S A BULB AND THEY DON’T KNOW
WHAT TO DO WITH THAT. SO YOU CAN JUST SHAVE IT REALLY,
YOU KNOW, IT REALLY THINLY. WELL, YOU CAN PUT IT ON A
MANDOLIN IF YOU WANT SAVANNAH,
BUT YOU CAN JUST TAKE A KNIFE. YEAH. BUT YOU CAN JUST TAKE A KNIFE
AND JUST SLICE IT JUST LIKE THIS AND YOU CAN SEE THAT
IT KIND OF FALLS APART. IT’S, IT TASTES LIKE LICORICE.
ACTUALLY. IT’S LIKE LICORICE WITH NO SUGAR
IN IT. SO YOU TOSS THAT ON TOP AND THEN YOU ALSO, I ALSO LIKE
TO ADD BESIDE ADDING ES SCROLL. DO YOU GUYS KNOW WHAT ES SCROLL
IS? DO YOU KNOW WHAT IT LOOKS
LIKE? BUT I NEVER COOK WITH IT. IT’S INTIMIDATING. OH, REALLY? WELL, YOU JUST WASH
IT LIKE ROMAINE CRAIG AND YOU JUST CLEAN IT UP AND YOU
CHOP IT UP AND YOU JUST PUT IT IN YOUR SALAD AND I ALSO ADD A
LITTLE BIB LETTUCE BECAUSE IT’S
NICE AND SOFT. SO WHEN YOU HAVE LIKE A LEAFY
GREEN THAT HAS A LOT OF BODY TO
IT, THAT YOU KIND OF HAVE TO CHEW A
LITTLE BIT. IT’S REALLY NICE TO HAVE
SOMETHING NICE AND LIGHT AND
BUTTERY TO GO WITH IT. SO I THINK TEXTURES IS REALLY
IMPORTANT WHEN YOU’RE MAKING A
SALAD. SO IT DOESN’T FEEL LIKE SO MUCH
ROUGHAGE AND CRAIG IF YOU DON’T
WANT TO USE ESQUIRE BECAUSE IT’S TOO INTIMIDATING. UM, YOU COULD ALWAYS USE ROMAINE. SO THERE YOU GO. SO YOU CAN KIND OF EVERYBODY’S ALWAYS INTO THE
COOKIES. YES. SO THEY ARE
CHOCOLATE CHIP QUINOA. I KNOW. THAT MIGHT SOUND A
LITTLE BIT O YEAH. YEAH, EXACTLY. I KNOW. I KNOW. I KNOW. I KNOW. BUT IT, SO BASICALLY THE QUINOA ADDS
A LITTLE BIT OF CRUNCH TO THEM.
RIGHT? SO YOU TOAST THE QUINOA IN A SKILLET UNTIL IT GETS JUST
EVER SO SLIGHTLY GOLDEN BROWN. AND I TOSS THAT IN AND I’M
BASICALLY USING NO REFINED SUGAR AND NO REFINED FLOUR. SO COCONUT
FLOUR AND ALMOND FLOUR. YOU ADD THE QUINOA IN CHOCOLATE
CHIPS AND YOU CAN USE WHATEVER KIND OF
CHOCOLATE CHIPS YOU LIKE. I LIKE DARK UM, DARK CHOCOLATE BUT YOU CAN USE
MILK IF YOU WANT IT AND COCONUT SUGAR AND SO YOU MIX IT ALL UP. YOU DON’T NEED ANYTHING FANCY,
MAKE IT IN A BOWL AND THEN I
JUST SCOOP IT, CHILL IT FOR LIKE 30 MINUTES AND
THEN THROW IT IN THE OVEN. THIS IS WHAT YOU GET AND THEY NICE AND THICK LIKE A, WOW. FROM TWO YEAR TO QUINOA. THERE’S A LOT HAPPENING TODAY. YOU GUYS, I’VE NEVER HEARD OF A CHOCOLATE
CHIP QUINOA COOKIE. PEOPLE WHO PIVOTED AND TOOK
THEIR LIVES IN AN ENTIRELY NEW
DIRECTION. TODAY, WE ARE MEETING A WOMAN WHO
TRADED IN A WALL STREET CAREER TO RAISE HER KIDS AND THAT’S
WHEN SHE DISCOVERED A DELICIOUS
HIDDEN TALENT RECIPES ARE FOR THE BIRDS AND NEVER
MEASURE HERE AT SHELLY’S CHOCOLATE CHIPS
IN WILLIAMSBURG, VIRGINIA. 63 YEAR OLD GINA CELLI IS IN THE ZONE. YOU CAN’T
BE STINGY WITH THE CHIPS EVERY DAY. SHE CRANKS OUT DOZENS OF COOKIES
FROM THIS KITCHEN WITH HER
HUSBAND, ANTHONY’S HELP WHERE THE MAGIC
IS GONNA HAPPEN. KIDS A FAR CRY FROM THEIR PAST LIVES
IN A VERY DIFFERENT WORLD. I GOT MY B A IN ECONOMICS. I
GRADUATED COLLEGE IN 1981 AND I KNEW I WANTED TO BE
ON WALL STREET LIKE THAT WAS MY
DREAM. GINA ENDED UP WORKING IN
COMMODITIES TRADING FOR SEVERAL
BROKERAGE FIRMS. WE EXECUTED ORDERS. YOU KNOW, I
WENT OUT AND GOT BUSINESS, WE
TRADED. SO I WENT DOWN TO THE TRADING
FLOOR A LOT AND THAT’S ACTUALLY HOW I MET MY
HUSBAND. THEY GOT MARRIED. AND AFTER 13 YEARS IN FINANCE, GINA REALIZED SHE WANTED TO BE A
STAY AT HOME MOM INSTEAD RAISING
FOUR KIDS. I JUST FELT THAT I WAS THE
LUCKIEST WOMAN IN THE WORLD THAT WAS THE
CULMINATION OF MY LIFE. BUT IT WAS ALSO THE BEGINNING OF THIS BUSINESS. THAT’S BECAUSE AS A MOM, GINA DISCOVERED SHE HAD A KNACK
FOR MAKING REALLY GOOD COOKIES. I KNOW IT’S SO CLICHE AND, BUT I
WAS THE MOTHER BRINGING THE COOKIES TO ALL THE GAMES. I RAN THE
BAKED TABLE AT THE CHRISTMAS
FAIR AND MY WEDDING COOKIES WERE SO
POPULAR. THERE WAS LIKE INSIDER TRAINING
ON THEM. PEOPLE LIKE WOULD COME IN EARLY BUY THEM, PUT THEM UNDER THE
TABLE BEFORE THEY EVEN WENT OUT
FOR SALE. SO AFTER THE KIDS WERE ALL
GROWN, GINA BORED WITH AN EMPTY
NEST, DECIDED TO GET BACK INTO THE
MARKET IN 2018, NOT IN BLUE CHIPS BUT CHOCOLATE
CHIPS. I SAID TO MY HUSBAND, WHY
DON’T I SELL COOKIES? AND HE’S LIKE WHAT? I DON’T, WHY
NOT? I LOOKS LIKE PEOPLE LIKE THEM.
LET’S TRY IT. AND WE WOUND UP BUYING LIKE
EQUIPMENT LIKE THIS. WE DIDN’T KNOW ANYTHING HOW TO
BUY IT, AN OVEN LIKE THAT OR THESE KIND
OF WORK TABLES AND, AND IT REALLY JUST SORT OF
MORPHED AND I STARTED WINNING LIKE
ACCOLADES BEST OF IN WILLIAMSBURG AND BEST IN
COASTAL VIRGINIA. AND THEN OF COURSE, PANDEMIC HIT LIKE MANY BUSINESSES DURING
COVID. SHE PIVOTED TO SHIPPING. I’M GONNA DO 34 PACKS A STARTING ONLINE AT GOLD BELLY, BUT EVENTUALLY SELLING THROUGH
SEVERAL HIGH END RETAILERS. WE’RE REALLY REALLY PROUD OF NOT KNOWING WHAT WE WERE DOING, DOING THIS
ON A WHIM AND NOW WE’RE WINNING. WE’LL DO 300 COOKIES FOR AN EVENT FOR
VALENTINE’S DAY. NUMBERS LIKE
THAT. DON’T FUSS ME. MY FIRST BIG ORDER LIKE THAT. I
WAS LIKE A DEER IN THE
HEADLIGHTS, BUT NOW I COULD DO 10 DOZEN ON ONE LEG STAND IN A HAMPER ON MY BACK. GINA SAYS
HER TIME ON WALL STREET WAS A
KEY INGREDIENT TO SUCCESS. I THINK COMMODITIES TAUGHT ME THE HIGHS AND LOWS OF A MARKET.
I THINK EVERYTHING IN LIFE IS A
SET UP AND YOU DON’T REALIZE IT AT THE
TIME. YOU KNOW, IT COULD HAVE BEEN 20
YEARS AGO. SET ME UP FOR THIS
PLACE IN TIME. IF YOU HAVE SOMETHING IN YOUR
HEART THAT YOU WANNA DO, TRY IT. LIKE AND, AND AGAIN, BACK TO
COMMODITIES, IF IT SUCCEEDS
FANTASTIC. IF IT DOESN’T, IT’S NOT THE END
OF THE WORLD. COMMODITIES FOR COOKIES. A TRADE
THAT’S SO FAR PAYING OFF PRETTY
WELL. WHEN I DO THE COOKIES, IT’S SORT
OF MY ART LIKE I’M CHANNELING SOMETHING IN
MY HEAD THROUGH MY HANDS. IT’S LIKE SUCH A KICK LIKE ALL
THE TIME WHEN PEOPLE BITE INTO
IT AND THEY’RE LIKE, THESE ARE REALLY DELICIOUS. LIKE THAT MAKES ME REALLY, REALLY HAPPY AND THEY’RE DANGEROUS COOKIES. I HAD A BOX
IN MY ROOM. ME TOO AND LIKE A BOX AND THERE’S NO LONGER A BOX
AND HERE’S THE THING IN ADDITION
TO CHOCOLATE CHIPS. SHE SELLS ALL DIFFERENT
VARIETIES. ITALIAN WEDDING CAKE CAPPUCCINO,
DARK CHOCOLATE SEA SALT. SHE MAKES EVERY SINGLE COOKIE BY
HERSELF. NOT GOOD. RIGHT ABOUT A LITTLE SALT. IT’S, IT’S GOOD STUFF. GOOD. THAT’S GOOD. WE SHARE DELIGHT IN EVERY BITE BECAUSE WE HAVE SUCH SIMPLE
CANDIES THAT BRING SUCH DELIGHT
TO PEOPLE’S LIVES. KATIE DUFFY IS THE GENERAL
MANAGER OF SEASONAL BUSINESS AT FERRARA WHICH MAKES
TREATS LIKE LEMONHEADS, LAFFY TAFFY NERDS, SWEET TARTS
AND ROCKS CANDY CORN, WHICH HAS BEEN
AROUND SINCE THE 19 TWENTIES. HOW MUCH
CANDY CORN DO YOU ACTUALLY MAKE? WE ARE THE NUMBER ONE LEADING
MAKER OF CANDY CORN. WE HAVE OVER 86% SHARE OF CANDY
CORN. WOW. WHEN WE’RE PRODUCING IT, WE MAKE
300,000 POUNDS A DAY. WE EAT THAT MUCH CANDY CORN. I’M
MISSING SOMETHING. ROCKS, MAKES SEVERAL VARIETIES
OF CANDY CORN. AND IN THE SPIRIT OF THE SEASON,
I GAVE THE AUTUMN HARVEST CORN A
TASTE. OK. UM IT’S AGAIN, ALTHOUGH THE CHOCOLATE IS A LITTLE BIT
BETTER. WHAT IS IT ABOUT THE CANDY AND
HALLOWEEN THAT MAKES EVERYBODY
SMILE. I THINK IT’S REALLY ABOUT
COMMUNITIES AND NEIGHBORS
CONNECTING WITH ONE ANOTHER. AND I REALLY DO THINK THAT THE
GROWN UPS OF THE WORLD SEE THE DELIGHT IT
BRINGS CHILDREN. I WAS IN FOR A TREAT AS I WOULD
GET TO LEARN HOW TO MAKE THE CANDY WITH
FERRARI’S CHIEF MARKETING
OFFICER GREG GATTI. WHAT IS CANDY CORN? BECAUSE I’VE ALWAYS THOUGHT IT’S
JUST BASICALLY SWEETENED COLORED
WAX. CANDY CORN IS ESSENTIALLY SUGAR AND CORN SYRUP AND WATER AND WE PUT IT INTO A MOLD AND THEN WE TAKE IT OUT OF IT
AND WE POLISH IT WITHIN A PAN. AND WHILE I WON’T SUGAR COAT MY
DISLIKE OF CANDY CORN, I CAN’T STAND CANDY. I, I THINK IT’S THE, THE CANDY OF
THE DEVIL. GREG LOOKS AT THE SWEET SIDE.
WHAT’S AMAZING ABOUT CANDY CORN
IS LIKE, IT’S SO POLARIZING. SO MANY
PEOPLE LOVE IT AND PEOPLE HATE IT AND IT’S ALL
OK? BECAUSE EVERYBODY, EVERYBODY
TALKS ABOUT IT, INCLUDING CANDY
CORN. FERRARA MAKES 50 MILLION POUNDS
OF CANDY A YEAR JUST FOR
HALLOWEEN. THIS PARTICULAR PLANT IN ITASCA
ILLINOIS PRODUCES ALMOST 88 MILLION
POUNDS OF NERDS AND SWEET TART
CANDIES ANNUALLY. THIS IS THE SWEETHEART ROPE. IT’S A FRUITY LICORICE THAT’S
SURROUNDED AROUND A POND. IT’S A
FOOTBALL FIELD LAW AND NOW IT’S MY TURN TO GET
HANDS ON TODAY. WE’RE GONNA HAVE
YOU HELP MAKE THE PUR MAKE SH SO YOU GONNA, YOU GONNA POUR IN THE POLISH,
JUST THROW IT IN THERE, JUST
THROW THE WHOLE THING, NOT, NOT THE, NOT THE CUP,
EVERYTHING, EVERYTHING IN THE CUP IN THERE. AND THEN YOU OBVIOUSLY
TALKING TO MY PRODUCER BECAUSE I’M VERY LITERAL LIKE THAT. OK?
I’LL LET YOU DO THAT. ALL RIGHT,
HERE WE GO. IT’LL GO SIX HOURS. IT’S ACTUALLY WHEN IT STARTS ALL
WITH A SINGLE SUGAR CRYSTAL AND THEN
CONTINUES TO BUILD TO MAKE THESE PERFECTLY AND
PERFECT SHAPES. THEN WE LOAD THE CARTONS ONTO
THE MACHINE FOR PACKAGING AND I WANNA PULL THIS
FROM HERE. YOU HAVE THAT. NO, GO BECOME LITTLE NERDS. THAT’S
THE COMPLETED BOX OF DIRT. WOW. AND, AND WHAT’S SHE DOING OVER
THERE? UH I THINK SHE’S DOING SOME
OTHER PACKAGING OVER THERE. HI, GOOD TO SEE YOU. HOW, WHAT,
WHAT, WHAT’S COMING OUT OF THAT
BE? SO THAT’S SOME OF OUR H VAC
SYSTEMS TO KEEP THE AIR CIRCULATING.
YEAH, THAT’S REALLY NICE. AND THEN HOW MANY, WHAT’S IN
THOSE, THAT, THAT THE PALLETS OF, OF PACKAGING
THAT WE PUT THE PACKAGING IN? YEAH, THAT’S GREAT. WELL, GREG,
LISTEN, IT’S BEEN FANTASTIC. SO GOOD TO SEE YOU. YOU, YOU
JUST WAIT THERE, I’M JUST GONNA UH RUN. OK, WAIT. UH, SO THE PLAN IS RUNNING 24 HOURS
A DAY, SEVEN DAYS A WEEK WITH MORE THAN
400 EMPLOYEES MAKING IT ALL
HAPPEN. THEY MAKE, UH, THEY MADE US A CANDY TUTORING BOARD, UH, MADE WITH THE TODAY LOGO. UH INTERESTINGLY ENOUGH THIS
CRAIG, YOU JUST TRIED THIS, THE
UH, THE NERD NERD ROPE. UH THEY MAKE MORE THAN 16,000 AND A
HALF MILES OF NERDS ROPE EVERY
YEAR. THAT’S LIKE TWO, THE CIRCUMFERENCE OF THE EARTH RULES. YOU KNOW WHAT? THIS IS A FUN IDEA AT HOME FOR
THE KIDS FOR MAYBE IF YOU’RE
DOING A PARTY FOR THE KIDS HALLOWEEN
PARTY OR SOMETHING TO MAKE A
CANDY CHARCUTERIE BOARD. WHAT A FUN IDEA. AND YOU NAILED IT. I THINK I KNOW WHY I LIKE THE
CANDY CORN BECAUSE IT WAS ALWAYS IN MY GRANDMOTHER’S
LITTLE CRYSTAL CANDY DISH AND
IT’S NOSTALGIC FOR ME. YEAH, WHICH IS GREAT. THANK YOU. THANK
YOU. IT’S DANGEROUS THOUGH. BUT
GREAT. NB C’S KRISTEN DAHLGREN GOT RARE
ACCESS TO FIND OUT HOW THE ICONIC REESE’S CHOCOLATE
PEANUT BUTTER CUPS ARE MADE. I’M JEALOUS KRISTEN. HOW ARE YOU? YEAH, THIS WAS DEFINITELY A
GREAT ASSIGNMENT. AGAIN, GUYS THAT NOW THERE’S NO
PUBLIC ACCESS TO THE FACTORY. SO FOR ME, IT FELT A LITTLE LIKE
A CROSS BETWEEN CHARLIE AND THE
CHOCOLATE FACTORY AND I LOVE LUCY. IT WAS
DEFINITELY A DELICIOUS DAY. TAKE
A LOOK. IT’S THAT PERFECT COMBINATION OF
PEANUT BUTTER AND CHOCOLATE DREAMED UP BY HB REESE
IN 1928 WHEN THE HERSHEY WORKER THOUGHT
HE NEEDED TO COME UP WITH HIS
OWN IDEA TO HELP PUT HIS 16 KIDS THROUGH
SCHOOL ORIGINALLY CALLED THE PENNY CUP. REESE’S NOW DOES OVER 3 BILLION
IN BUSINESS EACH YEAR. IT’S ONE OF AMERICA’S FAVORITES
AND MINE. SO I DIDN’T MIND
DONNING A HAIR NET IF IT MEANT RARE ACCESS TO SEE HOW
THOSE LITTLE CUPS OF
DELICIOUSNESS ARE CRAFTED. MY TOUR GUIDE, COURTNEY LAIRD,
I’M THE PEANUT BUTTER BUSINESS UNIT MANAGER AND I’M GONNA TAKE YOU THROUGH THE LINES TODAY. THAT MAY BE THE BEST
TITLE EVER. THIS SMELLS SO GOOD. THAT’S BECAUSE THEY MAKE THEIR
OWN PEANUT BUTTER. MILLION POUNDS OF PEANUTS A WEEK, A WEEK. YEAH. SO THIS IS WHERE WE BARREL FRESH
PEANUT BUTTER THAT WE JUST MADE FROM THE
ROASTING PROCESS. THIS WHOLE THING IS FILLED WITH
PEANUT BUTTER, FILLED WITH
PEANUT BUTTER. OF COURSE, IT WOULDN’T BE
REESE’S WITHOUT, THIS IS LIQUID CHOCOLATE. HOW MANY PEOPLE HAVE GOTTEN
FIRED FOR STICKING THEIR HANDS
UNDER THAT? NONE THAT I KNOW OF. WHO ARE
THESE PEOPLE WITH SUCH AMAZING
SELF CONTROL? THIS PLANT HAS NEARLY 800
EMPLOYEES. SOME WORKING HERE FOR
OVER 40 YEARS. THERE ARE SOME THINGS THAT
TECHNOLOGY JUST CAN’T DO FOR US.
AND THAT’S WHERE WE HAVE SOME REMARKABLE EMPLOYEES HERE
THAT MAKE SURE THAT WE HAVE THE PROPER CUP PAPER ONE IN
EACH SPOT. CAN I TRY THIS? ABSOLUTELY. IT’S
ALREADY GETTING AHEAD OF ME. IT’S NOT AS EASY AS IT LOOKS.
THIS IS WHY LUCY WAS LIKE
SHOVING THEM ALL IN HER MOUTH. THIS GOES FAST. DO YOU EVER ASK THEM TO SLOW IT DOWN? OH BOY. OH GOSH. NEXT STOP ASSEMBLY, FIRST LAYER
OF CHOCOLATE GOES DOWN. WHAT MAKES YOUR CHOCOLATE
SPECIAL IN? THESE IS A VERY SPECIAL SECRET
AND THAT I CAN’T SHARE THE
INGREDIENTS. YOU’RE AFRAID I’M GOING TO GO
INTO THE PEANUT BUTTER CUP. YES, JUST IN CASE, JUST IN CASE HOW MANY CUPS COME
THROUGH IN A DAY. SO THIS LINE WE PRODUCE ABOUT
20,000 POUNDS A DAY A DAY ON
THIS LINE. YES. ADD SOME PEANUT BUTTER, A
CHOCOLATE TOP. THIS IS STARTING TO LOOK MORE
LIKE WHAT WE’RE USED TO. A QUICK COOL DOWN. THIS IS WHAT I PICK AND ONE MORE REAL PERSON TO
DOUBLE CHECK WE HAVE TO HERE SHE’S HELPING MAKE SURE THAT WE
PICK OFF ANY DEFORMED CANDY, ANY CANDY THAT HAS MULTIPLE CUP
PAPERS ON THE BOTTOM. THAT IS ACTUALLY ONE OF OUR
BIGGEST CONSUMER COMPLAINTS ON
OUR PRODUCT TO IF YOU WANT TO THROW ANY OF
THOSE. MY WAY, I’VE GOT POCKETS FINALLY A CLASSIC ORANGE
WRAPPER. SO AROUND EIGHT, HALF A MINUTE THAT WE’RE WRAPPING ALL THAT
HARD WORK THAT YOU JUST DID BACK
THERE. THIS IS THE FINAL PRODUCT.
YOU’RE WELCOME, AMERICA ARMED WITH ALL THAT EXPERIENCE.
I’M READY TO MAKE MY OWN A GIANT ONE POUND CUP WITH A
CHOICE OF FIXINGS. SO LET’S DO POTATO CHIPS, BACON PRETZELS AND
PEANUTS. MM. I’M PRETTY CONFIDENT THAT I
MADE THE NEXT BIG THING HERE. SO WE SENT YOU GUYS SOME TO
TASTE THESE NEW REESE’S PUFFS
ONES AND THEN SOME OF MY CREATION. SO YOU MAY BE WONDERING HOW TO
EAT THIS. YOU BREAK IT UP AND THEN EAT IT LIKE CHIPS AND DIP. I IT’S LIKE A BREAD BOWL. OK, GEORGE, WHAT’S THE WORD? WHAT’S THE VERDICT? YOU DYLAN WAS THE ONLY ONE WHO WAS BOLD ENOUGH TO
TRY. KRISTEN. DOES ANYBODY EVER EVER?
KRISTEN? DOES ANYBODY EVER BITE
THE THAT GUY? THE REESE’S HEAD GUY? HE’S JUST VERY STRANGE. WITH THE HEAD. THEY DON’T HAVE TO ANSWER. YOU KNOW WHAT? HE’S, THEY HAVE THIS NEW INITIATIVE OF REESE’S
UNIVERSITY. SO THAT’S THE
MASCOT. AND YOU CAN UH GET YOUR SORT OF
FAKE DEGREE IN CHOCOLATE AND
PEANUT BUTTER. YOU DID KRISTEN? THANK YOU. SO THERE HE IS. HE LOOKS A LITTLE MISCHIEVOUS. GOT THAT EYEBROW WORKING. I SEE A COSTUME FOR YOU FOR
HALLOWEEN. THANK YOU. THANK YOU SO MUCH AND THANKS FOR
SENDING ME. LIFESTYLE AND COMMERCE
CONTRIBUTOR, JILL MARTIN BROOKS MET THE WOMAN
WHO BAKED UP THE BOOMING CUPCAKE SPRINKLES. THIS IS A FUN ONE. EVERYBODY IS IN THE BACK EATING
RIGHT NOW BECAUSE THIS IS ONE. THIS IS A VERY POPULAR ONE. OK. SO CANDACE NELSON IS AN
ENTREPRENEUR AND BEST SELLING AUTHOR WHO BELIEVES
ANYONE CAN MAKE IT. THEY JUST NEED THE RIGHT RECIPE IN THE MEDIA. WE SEE THESE ENTREPRENEURS THAT
ARE GLAMORIZED FOR BUILDING, YOU
KNOW, ROCKET SHIPS INTO SPACE. BUT I GREW A REALLY BIG BUSINESS OUT
OF A SIMPLE CUPCAKE FOR
SPRINKLES CUPCAKES FOUNDER, CANDACE NELSON. HER PASSION FOR BAKING STARTED
EARLY, WAS EASY BAKE OVEN IN
YOUR LIFE. AT THAT POINT. OF COURSE, I HAD AN EASY BIG
OVEN WHO DIDN’T. I GREW UP
BAKING ALONGSIDE MY MOM IN THE KITCHEN RICE. KRISPIE TREATS CUPCAKES.
YOU NAME IT. SHE STARTED HER CAREER IN
INVESTMENT BANKING. THE.COM BUST HAPPENED AND
INSTEAD OF GOING TO BUSINESS
SCHOOL, I DECIDED TO GO TO PASTRY
SCHOOL. EVERYONE THOUGHT I WAS NUTS.
THEY THOUGHT I WAS HAVING MY
QUARTER LIFE CRISIS. BUT THE PROOF WAS IN HER BAKING. AFTER PASTRY SCHOOL, CANDACE
BEGAN SELLING HER OWN
CONFECTIONS. I REALIZED THAT SPECIAL OCCASION
CAKES PEOPLE DON’T BUY VERY
OFTEN. I WANTED TO MAKE SOMETHING THAT
PEOPLE COULD ENJOY EVERY DAY. AND I
THOUGHT HERE’S THIS UNIQUELY AMERICAN
TREAT. EVERYONE LOVES IT. IT’S
NOSTALGIC AND IT’S JUST BEEN RELEGATED TO
PLASTIC CLAM SHELLS. SHE SET OUT TO CREATE AN
ARTISANAL ALTERNATIVE OF THE
FAMILIAR CHILDHOOD TREAT. IT WAS 2004 AND PEOPLE WERE USED
TO SPENDING 75 CENTS AT THE GROCERY STORE
FOR THEIR CUPCAKE. HERE, I WAS CHARGING $3 AND IT
RAISED A LOT OF EYEBROWS. SO WHAT DID YOU DO TO, TO SORT
OF SAY, OK, THIS IS WHY THIS IS
WORTH IT. I STOOD BEHIND THAT CUPCAKE
COUNTER AND EXPLAINED THE VALUE OF MY PRODUCT UNTIL I WAS BLUE
IN THE FACE. STILL, SOME WEREN’T CONVINCED
PEOPLE TOLD ME THAT THIS IDEA
WOULD NEVER WORK. IT WAS THE HEIGHT OF THE LOW
CARB CRATE. WE WERE OPENING A FIRST OF ITS
KIND CUPCAKES ONLY BAKERY IN THE MIDDLE OF
BEVERLY HILLS. SOON AFTER WORD ABOUT CANDACE’S
CUPCAKES STARTED TO SPREAD AND THEN WE OPENED TO LIONS OUT
THE DOOR. BUT IT WAS ONE PHONE CALL THAT
CHANGED EVERYTHING FOR SPRINKLES
CUPCAKES. IT WAS A PRODUCER FROM THE OPRAH
WINFREY SHOW TELLING ME THAT OPRAH LOVED MY
CUPCAKES AND THEY SAID YOU CAN HAVE 350 OF THEM IN
CHICAGO TOMORROW MORNING AT 6
A.M. SO I FIRED UP THE OVENS, BAKED UP
THOSE 350 CUPCAKES, PILED THEM HIGH IN SHOPPING BAGS
AND TOOK A RED EYE TO CHICAGO. WE WERE THE MOST ANNOYING PEOPLE
GOING THROUGH THE AIRPORT
BECAUSE WE HAD TO TAKE EACH BOX OUT OF THE
SHOPPING BAG AND RUN THROUGH THE
SECURITY LIKE, SORRY EVERYONE. OPRAH’S CALLING THE OPRAH SHOW THRUST SPRINKLES
INTO THE SPOTLIGHT. AND OVERNIGHT CANDACE’S 600
SQUARE FOOT BAKERY IN BEVERLY HILLS BECAME A
HIT. THE LINES WERE WRAPPED AROUND
THE BLOCK. IT WAS UNBELIEVABLE. SO DID THAT LEAD TO YOU TAKING
PRIVATE EQUITY MONEY. WHEN DID YOU DECIDE TO MAKE THAT
FLIP FROM SELF INVESTING AT A
CERTAIN POINT? I DIDN’T WANT TO HOLD THE
BUSINESS’ GROWTH BACK. I DIDN’T KNOW THAT I WAS
NECESSARILY THE ONE TO TAKE IT
FROM 10 LOCATIONS TO 30 OR 40. THAT DECISION PAID OFF TO DATE. SPRINKLES HAS SOLD OVER 200
MILLION CUPCAKES AND HAS OVER 40
LOCATIONS NATIONWIDE. AND IN 2017, CANDACE FIRED UP A
NEW BUSINESS, PIZANO LOVE ELEVATING SIMPLE PLEASURES, SORT OF SURPRISING AND
DELIGHTING PEOPLE WITH FOODS
THEY THOUGHT THEY KNEW AND PIZZA IS ONE OF THOSE. NOW,
CANDACE IS SHARING HER SECRETS
IN A NEW BOOK. YOU HAVE A BOOK BEHIND YOU.
YOU’RE ALREADY A BEST SELLING
COOKBOOK AUTHOR. MY NEW BOOK, SWEET SUCCESS IS ALL ABOUT HOW I
CAME UP WITH THE IDEA FOR
SPRINKLES SCALED IT, BUILT IT PROTECTED IT IN THIS
SEA OF COMPETITION. SO WHEN I SAY SHE MADE IT,
YOU’RE LIKE, WOO, ABSOLUTELY. AND AS WOMEN, WE NEED TO GET
BETTER ABOUT LOOKING AT
CHALLENGES WE’VE OVERCOME, LOOKING AT THE TRIUMPHS BECAUSE
THOSE ARE THE BUILDING BLOCKS TO
CONFIDENCE. YOU KNOW, MOST ENTREPRENEURS
THAT YOU ASK, HAVE YOU MADE IT? THEY SAY NO, I’M STILL STRIVING.
I LOVED THAT. SHE SAID, YOU KNOW WHAT I DO
TAKE A MOMENT TO SAY, LOOK WHAT
I’VE DONE. AND SO AND JUST LIKE LIVE IN THE MOMENT
AND WE ALL NEED TO PAT OURSELVES ON THE BACK
WHEN WE DO SOMETHING TRIUMPHANT. SO ANYWAY, I WOULD LIKE TO
INVITE YOU TO EAT NOTHING LIKE 927. SO, RIGHT. SO SHE HAD SPRINKLES. NOW SHE HAS THE PIZZA, WHICH SHE
TALKED ABOUT. THIS IS COCCIO PEPE ON PIZZA AND
MARGARITA. AND SO SHE’S REALLY PROUD OF
EVERYTHING IN HER NEW BOOK TOO. TEACHES HOW YOU TOO CAN BE AN
ENTREPRENEUR, HOW WE DOING THIS FIRST AND I’LL FINISH IT
OFF WITH A CUPCAKE LIKE DESSERT. JILL. THANKS SO MUCH THIS MORNING, WE’RE GOING BEHIND
A BRAND THAT IS MISS WITH BAKING. BRACE
YOURSELVES. YOUR MIND MAY BE ABOUT TO GET
BLOWN LIKE OURS WAS. THERE’S A GOOD CHANCE YOU HAVE
SOME BETTY CROCKER PRODUCTS IN
YOUR PANTRY RIGHT NOW. I DO. I HAVE A LOT. HER CAKE MIXES AND FROSTINGS ARE
A STAPLE IN SUPERMARKETS, BUT THE BRAND DIDN’T START OUT
THAT WAY. THAT’S RIGHT. GUYS, I GOT THE CHANCE TO LEARN
MORE ABOUT THE HISTORY OF BETTY
CROCKER, WHICH HAS BEEN 100 YEARS IN THE
BAKING FOR GENERATIONS. BETTY CROCKER’S
FOOD PRODUCTS HAVE MADE BAKING A
PIECE OF CAKE, BUT THAT’S NOT HOW THIS BRAND
BEGAN BACK IN 1921. I’M NOT OLD ENOUGH TO HAVE BEEN
THERE WHEN IT FIRST STARTED. BUT YOU DO REMEMBER I WAS KIND OF FLABBERGASTED AS A KID WHEN I
FOUND OUT THAT THERE WAS NO REAL BETTY
CROCKER. CORRECT. THAT’S RIGHT. SO BETTY CROCKER WAS ACTUALLY
THE EMBODIMENT OF WOMEN WHO WORKED AT THE PREDECESSOR TO
GENERAL MILLS, THE WASHBURN CROSBY COMPANY. SHE ACTUALLY GOT HER START IN
KIND OF AN UNUSUAL WAY FROM A PUZZLE THAT WAS
DISTRIBUTED IN THE SATURDAY
EVENING POST. AND WHEN CONSUMERS CUT OUT THESE
PUZZLES AND SENT THEM INTO THE
COMPANY, THEY ACTUALLY RECEIVED INQUIRIES FROM CONSUMERS FOR BAKING ADVICE AND THEY
WANTED TO FIND AN AUTHENTIC WAY
TO RESPOND. NATASHA BRUNS IS THE CORPORATE
ARCHIVIST AT BETTY CROCKER WHO
SAYS FEMALE EMPLOYEES WOULD RESPOND
TO LETTERS ASKING FOR COOKING
ADVICE. THEN IN 1924 THE COMPANY SHARING
THIS GUIDANCE ON THE RADIO. OUR COOKING LESSON THIS WEEK IS ON SOME NEW CHRISTMAS
COOKIES. HERE’S A RECIPE. ARE
YOU READY? BECOMING A RESOURCE FOR
HOUSEHOLDS, ESPECIALLY DURING
THE 19 FORTIES. DID BETTY CROCKER FILL A NEED IN
A SENSE DURING WORLD WAR, I I PEOPLE
WERE LOOKING FOR CREATIVE WAYS
TO USE THEIR RATIONS AND HOW THEY WERE GOING TO BE
ABLE TO GET BY ON LESS. THERE WAS PAMPHLETS SUCH AS THIS
ONE RIGHT HERE AND IT HAD TIPS AND TRICKS FOR USING
RATIONS FOR BEING ABLE TO USE SINGLE PIECE OF MEAT, SAVING
MEAT DRIPPINGS EVEN HOW TO SAVE SCRAPS OF
VEGETABLES. IS IT TRUE? SHE GOT A THANK YOU NOTE FROM J
EDGAR HOOVER, THE THEN DIRECTOR
OF THE FBI. YES. BETTY CROCKER DID RECEIVE A
LETTER FROM J EDGAR HOOVER. IN THIS LETTER J EDGAR HOOVER
WAS THANKING BETTY CROCKER FOR HER SERVICE DURING
WORLD WAR I I COOKING TIPS JUST THE BEGINNING
AS THE BRAND EXPANDED INTO
ACTUAL FOOD PRODUCTS STARTING WITH SOUP,
FOLLOWED BY CAKE MIXES. SO WHEN CAKE MIXES FIRST CAME
OUT, THEY WERE ORIGINALLY JUST
AN AD WATER, BUT IN CONSUMER TESTING, THEY ACTUALLY FOUND THAT THAT
PEOPLE DID WANT TO BE ABLE TO ADD SOME OF THEIR OWN
INGREDIENTS TO CAKES. AND THAT MADE IT FEEL A LITTLE
BIT MORE LIKE HOME COOKING. IN THE 19 FIFTIES. BETTY CROCKER COOKED UP A WAY TO
REACH MORE HOME CHEFS THROUGH
COOKBOOKS AS THE COMPANY CHANGED OVER THE
YEARS. SO HAS THE IMAGE OF BETTY
HERSELF. HERE’S A PERSON WHO ISN’T REAL,
BUT YET PROBABLY ONE OF THE MOST REPLICATED PORTRAITS. HOW
HAS SHE CHANGED OVER THE YEARS?
PHYSICALLY? B’S IMAGE HAS DEFINITELY
REFLECTED WHAT HAS KIND OF BEEN
MORE ON FOR LIKE WHAT PEOPLE LOOK LIKE
OR DIFFERENT HAIRSTYLES. BUT DEFINITELY THE ONE THING
THAT HAS ALWAYS STAYED. THE SAME IS THAT SHE’S ALWAYS
WEARING RED AND SHE NORMALLY HAS LIKE A WHITE COLLAR
OR WHITE PEARLS. AND NOW IT’S THE LOGO IS REALLY
THE RED SPOON. WE DON’T SEE BETTY, HOW COME REALLY A PORTRAIT ISN’T ABLE TO
REPRESENT THE DIVERSITY THAT
EXISTS IN, IN AMERICAN HOMES OR IN BAKING
SOMETHING THAT IS MORE UNIVERSAL
IS THE SPOON WHICH ALSO CONTINUES
TO REFLECT HER FRIENDLY AND
HOMEMADE NATURE. TODAY, BETTY CROCKER SERVING
OVER 50 MARKETS AROUND THE
WORLD. HER PORTRAIT ISN’T WHAT CHOPPERS
FACE IN NOW, BUT RATHER THE RED SPOON
CATERING TO ALL TYPES OF HOME
COOKS WHEN SOMEBODY WHO DOESN’T EXIST
CONTINUES TO THIS DAY TO BE PART
OF THE LEXICON. WHAT DOES THAT SAY ABOUT BETTY
CROCKER? IT JUST SHOWS WHAT A TRAILBLAZER
AND WHAT AN INFLUENCE. BETTY CROCKER HAS BEEN ON
COOKING AND BAKING AND IN THE KITCHEN AND, AND IN FACT, WE GOT A
COUPLE OF THE PIECES HERE. THIS
IS THEIR FIRST COOKBOOK 1950 THEY ALSO DID UH THESE, THESE
RECORDS SO THAT FOLKS WHO WERE
WERE VISUALLY IMPAIRED TALKING RECIPES, THEY WERE MADE
IN PART WITH THE M SODA SCHOOL FOR THE BLIND BACK IN 1956. SO IF YOU THINK
ABOUT IT, SOMETIMES RECIPES SAY, YOU KNOW, COOK
UNTIL GOLDEN BROWN. WELL, THIS TALKING RECIPE MADE
THE KITCHEN A LOT MORE, A LOT
MORE OF ITS TIME. THAT IS SO COOL AND YOU KNOW, I
I CAN’T, IT’S NOT LOST TO ME.
YOU’RE TALKING ABOUT THIS. AND YOU ALSO HAVE THIS PODCAST
FOR YOUR COOKING. IT’S JUST LIKE TO ME ALMOST A
FULL CIRCLE MOMENT FROM RECORDS
NOW TO PODCAST. YOU KNOW, II I SUGGEST WE SHOULD CHANGE THE
BRAND TO BETTY JOE CROSS. BUT I, I THINK THAT I’M ALREADY HITTING HIM UP TO A TRAY OF, I LOVE IT. THERE YOU GO. LIFESTYLE AND COMMERCE
CONTRIBUTOR, JILL MARTIN MET A MOM WHO IS
TAKING DESSERT TO ANOTHER LEVEL. THIS WHOLE THING IS ANOTHER
LEVEL. CREATED AN EDIBLE EMPIRE. TWO E WORDS, I LOVE WITH A
HEALTHY DOSE OF CANDY AND COLOR.
AND HER WHOLE STORY BEGAN WITH A BIRTHDAY CAKE. TAKE A
LOOK. I HEAR A LOT OF ENTREPRENEURS
TALKING ABOUT IMPOSTER SYNDROME. SO I THINK JUST KIND OF BATTLING
THAT INNER VOICE THAT SAYS YOU CAN’T DO THIS. THAT’S BEEN SOMETHING THAT I’VE
HAD TO KIND OF OVERCOME AND SOMETIMES IT
ALWAYS COMES UP. BUT YEAH, THE PROOF IS IN THE
PUDDING. THE PROOF IS IN THE PUDDING, BUT
MORE SPECIFICALLY ON THE
SPRINKLE. LET’S REWIND AND TELL ME HOW
THIS ALL BEGAN BECAUSE IT’S KIND OF A ROLLER COASTER
STORY FOR YOU. YOU KNOW, I WAS MAKING CAKES THAT LOOKED
REALLY COOL AND I DIDN’T WANNA PUT CHEAP
CRUMBLY GROCERY STORE SPRINKLES ON IT AND LIKE RUIN
WHAT I MADE JUST THROUGH A BIT OF TRAVELING
AND DISCOVERY. I REALIZED THAT NOT ALL
SPRINKLES ARE CREATED EQUAL. SO
WITH 2000 OF HER OWN DOLLARS. LISA STELLY CREATED A MORE
FLAVORSOME VERSION OF THE
CHILDHOOD CLASSIC. TRUTH BE TOLD, I’VE NEVER MADE A
GOOD BATCH OF COOKIES IN MY
LIFE. I’M NOT A GOOD BAKER, BUT I’VE
ALWAYS DONE LIKE CRAFTING AND
SORT OF DIFFERENT, SORT OF LIKE ARTSY TYPE OF
HOBBIES THAT I WOULD GET INTO. BUT BAKING WAS NOT REALLY ONE OF
THEM BECAUSE I THOUGHT YOU HAD TO BE A GOOD BAKER IN ORDER TO
BE A GOOD DECORATOR. RIGHT. WRONG. LISA IS A BIG BELIEVER IN
SPRUCING UP STORE, BOUGHT GOODIES TO CREATE HER OWN
BEAUTIFUL EDIBLE PIECES OF ART. YOU WENT FROM BEING, YOU KNOW,
COULDN’T MAKE A CUPCAKE TO BRING
THE SPRINKLE QUEEN. I KNOW EVERYONE’S LIKE, OH, YOU MUST JUST THROW DOWN FOR
THANKSGIVING AND CHRISTMAS. I’M LIKE, ACTUALLY I BOUGHT A PIE AND I
LOVE THE STORY YOU TELL ABOUT HOW YOU SORT OF
BRANCHED INTO THIS. YOUR DAUGHTER SAID TO YOU MOMMY, I WANT A CERTAIN KIND OF
CAKE IN THE MIDDLE OF YOUR FUN. YEAH, SHE WAS LIKE FOUR AND SHE
SAID I WANT A SHOPKINS CAKE.
THAT WAS A HARD CAKE. I USED FONDANT THINGS THAT I HAD
NEVER REALLY PLAYED WITH BEFORE, BUT I WATCHED SO MANY VIDEOS AND
THEN I WAS LIKE, I THINK I CAN
DO THIS. AND ONCE I TO GET THE HANG OF
IT, I JUST WAS LIKE OBSESSED. LIKE I REMEMBER STARING AT THAT
CAKE THINKING I CANNOT BELIEVE I
MADE THIS THAT CAKE INSPIRED A HOBBY THAT
FELT LIKE DESTINY. WHEN YOU’RE A
MOM AND YOU’RE A STAY AT HOME MOM, YOU
KIND OF FEEL LIKE EVERYTHING IS
ABOUT EVERYONE ELSE. SO, IN THIS AND IT MADE ME FEEL LIKE
SO ACCOMPLISHED AND PRODUCTIVE THAT I COULD
ACTUALLY MAKE SOMETHING LIKE
THAT SOON. LISA WAS SOURCING SPRINKLES FROM
AROUND THE WORLD TO CREATE UNIQUE AND
COLORFUL BLENDS. OK. SO I HAVE SOME YOUR PRODUCTS
HERE THAT YOU SENT ME, TELL US ABOUT THE DIFFERENT
CATEGORIES YOU HAVE, THEY ALMOST
LOOK LIKE JEWELRY. SO WE HAVE SPRINKLE BLENDS WHICH
ARE MADE UP OF DIFFERENT TYPES OF SPRINKLES THAT WE PUT
TOGETHER AND THEY ALL HAVE
NAMES. UH THAT’S SNOW BUNNY. THAT WAS A
HOLIDAY ONE. I NEVER LIKED SPRINKLES BECAUSE
I JUST FELT LIKE THEY WERE
REALLY MUSHY. THEY DIDN’T HAVE A FLAVOR. THEY
WERE JUST KIND OF GROSS. AND THEN LIKE CANDY, I ALWAYS SAY FANCY SPRINKLES
WILL FIX ANYTHING. PEOPLE ARE LIKE, I DON’T KNOW
HOW TO DECORATE A CAKE. IT LOOKS LIKE A KINDERGARTEN AND I LITERALLY LIKE JUST PUT
THEM ON THERE AND IT MAKES ANYTHING LOOK NICE SINCE
STARTING HER COMPANY IN 2016, LISA HAS EXPANDED INTO EASY
CANDY, A LINE OF MELTING CANDY WAFERS
AND IS REVOLUTIONIZING EDIBLE
GLITTER. WE HAVE A WHOLE LINE OF EDIBLE
GLITTER CALLED PRISM POWDER. IT’S PROBABLY RIGHT UP YOUR
ALLEY. YOU CAN PUT IT IN COCKTAILS, YOU
CAN PUT IT IN CHAMPAGNE, YOU CAN
PUT IT ON, IT’S VERY GLITTERY. I MEAN, IT
LOOKS LIKE EYESHADOW. IT’S
TASTELESS. IT’S TEXTURE LESS OR YOU CAN PUT IT ON BAKED
GOODS. IT’S SO LUXURIOUS AND
GLAMOROUS AND SO FUN AFTER STARTING IN HER OWN
KITCHEN WITH SMALL AMOUNTS OF
SPRINKLES. LISA IS ASTONISHED BY HOW SHE
MADE IT. I HAVE A 10,000 PLUS SQUARE FOOT
WAREHOUSE WITH A FOOD PROCESSING
FACILITY, DOZENS AND DOZENS OF EMPLOYEES
ALL WITHIN FIVE YEARS. AND EVERY TIME I GO TO THE
WAREHOUSE, I’M STILL LIKE IN AWE
LIKE THIS, LIKE HOW DID THIS HAPPEN? IT’S SO MUCH FUN. I MEAN, JUST AN INCREDIBLE STORY
OUT OF A BIRTHDAY CAKE THAT HER
CHILD WANTED. SO WE HAVE SOME OF THE ITEMS
HERE THAT ARE SIMPLIFIED. I PUT IN THIS GLITTER. LOOK AT
THIS. THIS IS EDIBLE GLITTER TO ADD TO
YOUR CHAMPAGNE JILL. THANK YOU SO MUCH. ANY FESTIVE JACOBS. YEAH. LOOK THE EDIBLE
GLITTER. SO DID YOU, DO YOU DRINK IT? YOU
DRINK IT AND TO YOUR NEW DOCUMENTARY, WHAT ARE THESE THINGS OVER HERE? WHAT ARE WE DOING? YOU DROP A BOMB ON, PUT THE BALL
INTO THE WARM, PUT THE BOMB INTO THE HOT UH
WARM MILK AND YOU WILL HAVE A
HOT CHOCOLATE BOMB. OH YEAH, IT MELTS. THERE’S MARSHMALLOW AND
CHOCOLATE IN THERE AND THEN LOOK AT ALL THE OTHER THINGS SHE HAS
THESE, YOU COULD WARM UP IN THE MICROWAVE IN THE BAG AND
THEN IN THERE. LOOK AT WHAT DO YOU WANNA DO ANOTHER ONE CHOCOLATE OR? YEAH, SO YOU DON’T HAVE TO. WHAT’S GREAT ABOUT THAT IS IT’S
NOT MESSY AND IT’S SAFE FOR KIDS BECAUSE YOU JUST
CUT THE BOTTOM OPEN AND THE HOT CHOCOLATE BOMB IS
VERY EXCITING AND THE PRISON POWDER TO ADD TO
CHAMPAGNE. UM JUST A GREAT, THIS IS GREAT
FOR HOLIDAYS. GREAT. SATURDAY NIGHT. WOW, THAT’S ALL WE NEED. EDIBLE GLITTER AND THE CHOCOLATE BOMB AND ALL THAT JOE. THANK YOU AS ALWAYS DELIGHTFUL
CHOCOLATE BOMB. COMING TO A TOWN
NEAR YOU. CLOSE YOUR EYES. HOW DOES THIS
SOUND RIGHT NOW? DOUBLE CHOCOLATE BREAD PUDDING.
OH, THAT SOUNDS AMAZING. BUT SUNNY. SO I THINK WE CAN TOP IT. YOU KNOW
HOW WE CAN TOP IT? WE HAD A
LITTLE BOURBON WHIPPED CREAM. THAT’S RIGHT. THERE’S ONLY ONE PERSON WHO CAN
PUT THIS TOGETHER. SUNNY. BY THE WAY, CAN I JUST SAY
SOMETHING SUNNY? WHO’S THE HOST OF THE FOOD
NETWORK’S CHOCOLATE MELTDOWN?
HERSHEY’S AFTER DARK. WE HAVE BEEN WAITING FOR YOU TO COME HERE. NO, FOR YOU, FOR
YOU, FOR ME. YOU TURN THE LIGHTS ON IN THE PLACE, THE LIGHTS ON Y’ALL COME ON WAITING FOR YOU. I JUST KNOW THAT ONE THING THAT
ALL AMERICANS FOUND OUT DURING QUARANTINE WAS OUR WI
FI IS NOT HOT. OK. SO THANK YOU FOR WORKING
WITH ME AND MY BUFFERING AND MY
PIXELS. I APPRECIATE IT. OK. SUNNY. FIRST OF ALL THIS SHOW,
IT LOOKS SO MUCH FUN. IS IT KID
KID FRIENDLY? YES, THEY SHUT DOWN HERSHEY PARK
FOR US. WE WENT OUT THERE, WE
PLAYED OVERNIGHT. THERE’S CANDY EVERYWHERE. IT’S
CALLED CHOCOLATE MELTDOWN. THERE IS SPLIT. THERE ARE MELTDOWNS. OK? IS THERE A WINNER LOSER? IS THAT IT IS EVERY SINGLE WEEK WE HAVE
A $10,000 WINNER. NOT ONLY DO THEY WIN THAT, THEY WIN A YEAR’S SUPPLY OF
CANDY AND A TRIP BACK TO THE PARK DURING BUSINESS
HOURS BECAUSE WE DID THIS
OVERNIGHT. SO THAT’S ALL RIGHT. SO, GO AHEAD AND PUT
YOUR BOURBON IN IT. SO I’M GONNA SHOW
YOU HOW TO MAKE A DOUBLE CH. GO AHEAD AND PUT YOUR BOURBON IN
IT. I’M GONNA SHOW YOU HOW TO MAKE A
DOUBLE CHOCOLATE BREAD PUDDING WITH
BOURBON WHIPPED CREAM TOPPING. SO WE’RE JUST GONNA DO THE
CUSTARD. FIRST CUSTARD IS JUST SOME EGGS,
SOME MILK AND THEN YOU POUR ON A
LOVE, YOU KNOW A LITTLE CHOCOLATE SYRUP. YOU KNOW WHAT I’M SAYING? WHY DOES CHOCOLATE EXCITE EVERYBODY? IT’S JUST DELICIOUS SEMISWEET SWEET. THAT’S ACTUALLY JUST UH
SEMISWEET. THAT’S THE SYRUP THAT YOU’LL PUT
LIKE IN THE DOOR OF YOUR REFRIGERATOR AND HAVE
SOME CHOCOLATE MILK AT NIGHT. DO YOU KNOW WHAT I’M SAYING? BROWN SUGAR. I’M GONNA GET IN A LITTLE
SALT, SOME COCOA AND THE CINNAMON RIGHT THERE. AND THEN I’M GONNA RASP IN A
LITTLE BIT OF SOME NUTMEG. OK? A LITTLE
GOES A LONG WAY. THAT’S THE
CUSTARD. OK. THEN WE’RE GONNA MOVE OVER. I’M
GOING TO SHOW YOU THE TOPPING THAT GOES ON TOP OF BREAD
PUDDING AS IF THE BREAD WASN’T
UNKNOWN. OK. SO WE’VE GOT SOME COLD
BUTTER IN THE FLOUR AND I’M JUST GOING TO GET IN
HERE WITH OUR LITTLE PASTRY
CUTTER AND MIX IN ALL OF THE
INGREDIENTS. SO THAT’S GONNA BE THE BROWN
SUGAR GOES IN LIGHT BROWN SUGAR
AGAIN. DON’T FORGET THAT. CINNAMON, A LITTLE PINCH OF SALT TO MAKE
YOUR PALATE TALK. THIS IS A GOOD
FALL KIND OF MINI THANKSGIVING AND THIS WEATHER IS JUST GETTING
US IN THE MOOD, RIGHT? SO THEN IN ADDITION TO THAT, YOU’RE GONNA ADD IN SOME PECANS
AND THAT’S GONNA BE THE TOPPING THAT’S
GONNA MIX AROUND. TAKES A SECOND. WE’RE GONNA MOVE DOWN HERE. WE’RE GOING TO THE BREAD. YOU’RE
GETTING CROISSANTS AND, AND
CINNAMON RAISIN. YEAH, WE DON’T HAVE TO WAIT FOR THEM
TO BE STALE BECAUSE I’M SO SICK AND TIRED OF
THAT WHOLE LINE. YOU KNOW, WAIT TILL IT’S STALE.
YOU KNOW WHAT I’M SAYING? NO,
YOU DON’T. OK. JUST GET IT IN THERE. THESE
ARE FRESH. LOOK AT HOW PUSHING THESE CROISSANTS DOES IT MAKE IT BETTER IF YOU GO AHEAD? I JUST THINK IT WAS LIKE
PEOPLE WERE LIKE, WHAT CAN I DO
WITH STALE BREAD? IT TAKES LONGER FOR THE, YOU
KNOW, THE MOISTURE TO SOAK INTO THEM
BUT CROISSANTS AND THEN I LOVE TO USE RAISIN BREAD WITH
A SWIRL. YOU GOTTA GET THE SWIRL INTO THE
GAME PLAN SO YOU CUT THEM DOWN INTO NICE
LITTLE CHUNKS. WE’VE GOT OUR UH BAKING DISH
THAT’S COMPLETELY BEEN BUTTERED BOTTOM AND INSIDE A SHOUT OUT TO
NEW ORLEANS. IT’S THE CITY THAT MAYBE FALL IN
LOVE WITH BREAD PUDDING AND I KNOW, YOU KNOW, OK, MOTHER
RIGHT THERE. A COMMANDER’S PALACE, EVERYONE. SO THEN YOU’RE GONNA POUR OVER
THE YEAH, I TRUST YOU HODA. THIS IS WHAT WE JUST MIXED IN
THAT. YES, WE JUST, IT’S THE EGGS, THE
MILK, THE BROWN SUGAR. THE CHOCOLATES EASY ACTUALLY. RIGHT. YEAH.
BREAD PUDDING IS VERY SIMPLE. THERE’S SO MANY DIFFERENT
FLAVORS BUT IT’S ALMOST SWIMMING IN
THERE. YES. WHAT’S GONNA HAPPEN IS YOU’RE
GONNA LET THIS SIT FOR ABOUT 10
MINUTES AND THEN PUSH IT DOWN AND MAKE
ALL THAT MOISTURE SOAK INTO THE
CROISSANT AND THEN YOU ADD THE TOPPING,
THEN THE TOPPING IS GONNA GO
OVER THE TOP THERE. BUT BEFORE YOU HIT THE TOPPING,
WHAT ABOUT SOME MORE CHOCOLATE? WHAT ABOUT SOME MORE CHOCOLATE? THE CHOCOLATE, THE CHOCOLATE EVERYWHERE
CHOCOLATE JUST PUT IT IN THERE AND THEN YOU’RE JUST GONNA LIKE
JIGGLE IT J IT, MAKE SURE IT’S NOT ALL OVER
THE TOP. STIR IT A LITTLE BIT. YOU’RE GONNA HANG OUT WITH THIS
FOR A SECOND, ABOUT 10 MINUTES AND LET THAT
JUST SOAK IN. AND THAT’S WHEN YOU’RE GONNA GET
THAT FROM THE TO AND THIS IS WHAT YOU’RE LOOKING
FOR. WHEN YOU MIX THAT BUTTER AND THE
FLOUR AND EVERYTHING UP, IT’S 350 DEGREES IN THE OVEN FOR
ABOUT 40 TO 50 MINUTES. AND THEN THAT’S JUST SOME
WHIPPED CREAM. THAT’S HEAVY
CREAM. A LITTLE BIT OF BOURBON MIX THAT IN THERE. THAT’S SOME
CHOCOLATE. I WAS PRE DRIZZLING
WITH. I LIKE TO PRE DRIZZLE MY
CHOCOLATE. DO YOU NEED TO PUT
CHOCOLATE ON TOP OF THIS. WHY NOT? I ADDED THE WHIPPED CREAM. LISTEN,
LET ME, LET ME, LET ME JUST GO. LET ME BE AT
ONE. THANK YOU. THANK YOU. SO ARE YOU? I DON’T KNOW IF YOU’RE
AGAINST CREAM OR NOT. HO I JUST, SHE’S ACTUALLY AGAINST
IT. IT ON IS SHE, SHE’S AGAINST IT. ACTUALLY CREAM IS AGAINST HER. CREAM IS AGAINST AGAINST HER. IT’S BEEN SO LONG. YOU LIKE IT? THIS IS AMAZING, JENNA. I MEAN, IT’S CHOCOLATE AND
BREAD. IT’S GOOD. AND EGGS AND BUTTER, SONNY. WE’RE SO HAPPY. YOU’RE
BACK HERE. YOU HAVE NO IDEA. WE’RE SO
HAPPY. YOU’RE HERE. I’M SO HAPPY
TO BE HERE. THANKS FOR KEEPING US GOING.
YOUR NEW SHOW IS JUST AWESOME. THANK YOU. WATCH IT WITH THE WHOLE FAMILY. THE LAST EPISODE’S COMING UP
THIS MONDAY. SO WE GOT TO GET GOING ON IT,
BUT I THINK YOU CAN PROBABLY
WATCH IT ON DEMAND TODAY FOR THIS RECIPE. TODAY.COM/FOOD. WE’VE MADE IT
THROUGH THE WEEK. SO WE HAVE EARNED A CHEAT DAY,
CHEAT DAY, FRIDAY. AND TODAY
NUTRITIONIST, OUR PAL JOY BAUER IS PUTTING HER
HEALTHIER SPIN ON TWO DESSERTS
AND I’VE NEVER WANTED TO SEE YOU
MORE IN PERSON THAN TODAY. JOY. GOOD MORNING. JOY. GOOD MORNING GUYS. AND YOU KNOW, I AM ALWAYS CHASING THAT PERFECT
BROWNIE RECIPE WITH A HEALTH FIVE TWIST AND THESE GEMS
ARE SO INSANELY GOOD. THEY HAVE AN INTENSE CHOCOLATE
FLAVOR. THEY’RE LIKE GOOEY MOIST IN THE INSIDE
WITH PUDDLES OF CHOCOLATE. BUT
THE BEST PART, WELL, ASIDE FROM THE TASTE, THE BEST PART IS THAT EVERYTHING
COMES TOGETHER IN ONE BOWL. SO YOU DON’T NEED AN ELECTRIC MIXER. YOU DON’T
NEED A DOUBLE BOILER, ONE BOWL
TO CLEAN ONE BOWL TO MIX. AND I FIGURED OUT A WAY TO MAKE
IT WITHOUT ANY BUTTER AND WITHOUT
ANY GRANULATED SUGAR. SO IT ALSO HAS UH SO, WELL, HERE’S WHAT I’M,
I’M STARTING WITH WHOLE WHEAT
FLOUR. SO THIS IS THREE QUARTER CUP,
WHOLE WHEAT FLOUR. AND YOU COULD ALSO SWAP IN AN
ALL PURPOSE GLUTEN UH GLUTEN FREE FLOUR. IF THAT’S
YOUR THING, I JUST ADDED HALF A CUP OF
UNSWEETENED COCOA POWDER. SO NOW
IT’S SUPER CHOCOLATEY AND A LITTLE TRICK. THIS IS HALF
A TEASPOON OF INSTANT COFFEE. IT’S NOT GOING TO GIVE IT A
MOCHA OR COFFEE FLAVOR, BUT IT INTENSIFIES THE CHOCOLATE
FLAVOR. THIS IS HALF A TEASPOON OF
BAKING POWDER. WHOOPS AND A
LITTLE BIT OF KOSHER SALT. SO AFTER THIS IS MIXED TOGETHER,
AND I ALSO HAVE TO SAY IF YOU
DON’T HAVE COCO, IF YOU DON’T HAVE INSTANT
COFFEE IN THE HOUSE, YOU COULD LEAVE IT OUT AND YOU
WON’T MISS IT. BUT IF YOU DO USE IT, THERE’S A REALLY GOOD CHANCE
YOU’RE NEVER GONNA LEAVE IT OUT AGAIN BECAUSE IT REALLY LIKE
ELEVATES THAT CHOCOLATEY FLAVOR. SO NOW I DUMP IN ALL OF THE WET
INGREDIENTS. THIS WAS JUST THREE
EGGS LIGHTLY BEATEN INSTEAD OF THE BUTTER, I’M USING
HALF A CUP OF UNSWEETENED APPLE
SAUCE AND I’M, IT DOES THE RIGHT A LITTLE BIT OF MAPLE SYRUP
THAT’S GOING TO BE OUR
SWEETENER. AND JUST TO LET YOU KNOW MOST
RECIPES WILL CALL FOR 1 TO 2
CUPS OF A SWEETENER. I ONLY USE THREE QUARTER CUP AND
IT HITS THE SWEET SPOT. YOU MIX THIS UP AND NOW WE’RE
GONNA ADD OUR CHOCOLATE CHIPS. SO LET’S, LET’S SAY THAT THIS IS
VELVETY SMOOTH AND I PUT IN ONE
CUP. I’M USING SEMISWEET CHOCOLATE
CHIPS. IF YOU LIKE A REAL LIKE INTENSE
BITTER CHOCOLATE, YOU COULD GO A
LITTLE BIT MORE DARK AND UM IAN IS TEAM CHERRY
CHOCOLATE. SO HERE I’M JUST SHOWING PEOPLE
THAT THERE’S A GREAT VARIATION. IF YOU WANT TO MAKE FUDGY
CHOCOLATE, CHERRY BROWNIES, I
TAKE FROZEN CHERRIES, THAW IT OUT, CHOP THEM UP AND WE TOSS THOSE
RIGHT IN AS WELL AND I’M GONNA SHOW YOU WHAT THE
BATTER LOOKS LIKE. SO THE BATTER HERE YOU’LL SEE IT NICE AND SMOOTH AND LUSCIOUS AND
I’M USING AN EIGHT BY EIGHT BAKING PAN THAT I LINED
WITH PARCHMENT PAPER. AND THE REASON I LIKE USING AN
EIGHT BY EIGHT IS BECAUSE THESE
BROWNIES WILL PUFF AND THEY’RE GONNA BE HEARTY AND
BIG AND OF COURSE A LITTLE DECOR
ON THE TOP, THERE’S NOT A LOT OF CLEAN UP
AFTER THIS. I LIKE THAT TOO. NO,
NO. SO THIS GOES IN THE OVEN. I SET IT
AT THREE UM FOR GOOEY BROWNIES ABOUT 35
MINUTES. LOOK AT THESE BABIES. I KNOW. I
WISH YOU GUYS WERE HERE WITH EVERY BITE. WHICH IS WHAT I LOVE. YES. YES. THATS GOOD. I’M AL I SO HAVE YOUR BACK. SO WHAT?
THIS IS A SINGLE SERVE PAAR CO AND YOU CAN ALSO SWAP OUT THE
PAIR IF YOU WANT AND YOU CAN DO AN APPLE. BUT I WANT TO GIVE PEARS SOME LOVE.
THEY’RE LOADED WITH FIBER. THERE’S THOUSANDS OF VARIETIES
AND I’VE TESTED MANY OF THE
VARIETIES. THEY ALL WORK. SO I STARTED WITH ONE PEAR AND I
DICED IT UP SKIN ON BECAUSE YOU WANT TO KEEP
THAT FIBER IN THERE. AND ALL I DO IS ADD, THIS IS A MICROWAVE SAFE BOWL
BECAUSE WE’RE MAKING THIS IN A MATTER OF MINUTES IN
THE MICROWAVE, A QUARTER TEASPOON OF CINNAMON, TWO TEASPOONS OF MAPLE SYRUP. AND THEN THIS, THIS IS A SLURRY
I MADE. IT’S A TEASPOON, A MINUSCULE
AMOUNT OF CORN STARCH WITH A
LITTLE BIT OF WATER. AND I ADD THAT IN. YOU STIR THIS UP, YOU PUT IT IN
THE MICROWAVE FOR ONE MINUTE.
YOU TAKE IT OUT, YOU STIR IT UP AGAIN AND YOU PUT
IT IN FOR ONE FINAL MINUTE. SO IT’S TWO MINUTES TOTAL IN THE
MICROWAVE AT A TIME. WHAT’S YOUR TOPPING? SO THE TOPPING IS A ONE CRUSH. GRAHAM CRACKER AND THE INSIDE GETS SO GOOEY AND
OF COURSE YOU GUYS KNOW THE WHIPPED CREAM. I LEARN ABOUT THE FULL RECIPE. JOY. WE
LOVE YOU. THANK YOU FOR JOINING US. OH, I WISH I COULD
TAKE THAT BITE FOR MORE. GO TO
TODAY.COM/FOOD. IT’S TODAY FOOD WE’RE GONNA GET
IN THE HOLIDAY SPIRIT EARLY. SOME CROWD PLACES FOR
THANKSGIVING. I MEAN, EVERYONE’S EXCITED
BECAUSE YOU HAVE A PLATE FULL OF
COOKIES. OK. WHERE’S COOKIE MONSTER? THIS IS
HIS DAY, WHICH IS, THIS IS MAGIC GUYS. CHRISTINA TOSI, OWNER OF THE BELOVED MILK BAR
HERE IN NEW YORK IS OUT WITH A
NEW COOKBOOK. IT IS ALL ABOUT COOKIES. THAT IS IN FACT THE TITLE ALL
ABOUT THE TITLE. CHRISTINA. I LOVE IT. WE’VE ALREADY GOT OUR
TASTERS HERE. YOU DON’T DO ANYTHING LIKE UH
JUST NORMAL OR AVERAGE. ALL OF YOUR COOKIES HAVE AN
INTERESTING TWIST. YES. I MEAN, I LOVE TO BAKE BECAUSE
BAKING IS MY WAY TO LIKE GET IN
THERE. BREAK THE RULES MAKE PEOPLE FEEL
SEEN. IT’S LIKE SEEING LIFE AND COLOR
WHEN YOU BAKE OR WHEN YOU EAT A
MILK BAR COOKIE. NOW, ARE THESE BECAUSE I WAS
JUST ASKING YOU, I, I LIKE MAKE
CHOCOLATE CHIP COOKIES. THAT’S ABOUT IT. AND I WAS
ASKING YOU FOR SOME TIPS. BUT IS THIS ARE THESE RECIPES
THAT, YOU KNOW, NORMAL PEOPLE
LIKE US PER LIKE FOR ME, THE REASON I LOVE TO WRITE
COOKBOOKS AND BAKE AND HOST BAKE
CLUB IS BECAUSE I LOVE TO FEED PEOPLE COOKIES,
BUT I LOVE TO UNLEASH THE BAKER
AND EVERYONE AS WELL. SO I BROUGHT FOR YOU. ONE OF MY
FAVORITE RECIPES FROM THE
COOKBOOK. IT IS A CHOCOLATE TOFFEE HOB, NOT, NOT BRITISH OATIE BISCUIT. SO, CONSIDER IT A
BREAKFAST COOKIE. RIGHT? SO IT STARTS WITH FLOUR, SOME
SALT AND SOME BAKING SODA. I
KNOW YOU’RE A BAKER. SO GET IT. I, I’VE GOT SOME BUTTER, SOME HONEY
AND SOME SUGAR. HONEY. GOING IN THE MIXER CREAM FOR
ABOUT THREE MINUTES. THEN WE’RE GONNA ADD YOUR DRY
INGREDIENTS AND THEN SOME WHOLE OATS. YEAH. GO FOR IT AND SOME WHOLE OATS THAT I
GROUND DOWN INTO SORT OF A FLOUR LIKE CONSISTENCY TO
GIVE FLAVOR AND TEXTURE. YOU CAN DO IT ALL AT ONCE. YOU
CAN DO IT ALL AT ONCE. AND THE, AND THE CHEER HER ON AND THE BIG DIFFERENCE WHEN YOU
ADD THE DRY INGREDIENTS IS YOU JUST WANT TO MIX AS LITTLE
AS HUMANLY POSSIBLE. A LITTLE BIT OF MILK. A LITTLE
BIT OF A, A LITTLE COMBINED.
THAT’S IT. EXACTLY. MIXING TOO MUCH IN A COOKIE
GIVES YOU LIKE A DENSE TOUGH
COOKIE. I’M SORRY, THE MILK BAR COOKIE.
YOU KNOW THE CLASSIC MILK BAR
COOKIE. IT’S DENSE. IT’S FUDGY. WE BUY THAT. THEN THE COOKIE DOUGH, THE COOKIE DOUGH COMES OUT. WE GIVE IT A NICE LITTLE SCOOP
INTO THESE LITTLE ROUNDS BECAUSE
WHEN THE COOKIE BAKES IT BAKES FLAT
AND CRUMBLY IN A REALLY NICE
SAND. THIS IS A MELON BALLER. I MEAN, A LITTLE SMALL ONE. IT IS. THEN WE MAKE A LITTLE BIT OF A
TOFFEE MIXTURE. THIS IS LIGHT BROWN SUGAR BUTTER
AND A LITTLE BIT OF SALT. WE COOK IT UNTIL IT GETS THE
COLOR OF BASICALLY PEANUT
BUTTER. WE THROW IT OUT ONTO A PAN. LET
IT COOL DOWN. TOFFEE, WHICH IS
DIFFERENT THAN CARAMEL. TOFFEE EASIER TO MAKE THAN I THINK TOFFEE IS EASIER TO MAKE
THAN CARAMEL BECAUSE YOU DON’T HAVE TO TAKE IT TO A
CERTAIN TEMPERATURE. YOU LITERALLY BRING IT TO THIS
NICE UM PEANUT BUTTER COLOR SHAPE. WHEN IT HARDENS FEEL THIS, IT’S
LIKE A NICE. OK. WELL, WAIT, YOU JUST PUT IT ON THE
BAKING SHEET. THEN WHAT YOU PUT
IN THE FRIDGE, IT’S GONNA COOL DOWN. YOU CAN LET IT COOL
DOWN AT ROOM TEMPERATURE FOR 30
MINUTES. YOU CAN THROW IT IN THE FRIDGE
TILL IT GETS TO THIS STATE. AND THEN THIS IS LIKE REALLY
WHERE YOU GOOD DAY, BAD DAY. I FEEL YOU’RE HAMMERING IT. SHOW
ME LIKE THAT. YOU’RE BREAKING IT UP
LIKE THIS MAMA YOU GO FOR IT. OK. SO THIS IS, YOU KNOW, LIKE A
CLASSIC MILK BAR. UM, COOKIE HAS FLAVOR BUT IT
ALSO HAS TEXTURE. THIS IS WHAT WE’RE GOING, THAT’S WHAT
WE’RE GOING FOR. THEN WE’RE GONNA DIP OUR
BEAUTIFUL LITTLE OATIE COOKIES INTO THIS MILK CHOCOLATE TOP IT
WITH TOFFEE. SO YOU CAN GO STRAIGHT IN. NOW,
WHAT YOU CAN TAKE A QUESTION. DID YOU JUST MELT SOME
CHOCOLATE IN THE MICROWAVE OVER
THE DOUBLE BOILER OR YOU CAN MELT IT GENTLY IN THE
MICROWAVE, YOU CAN MELT IT OVER A DOUBLE
BOILER TILL IT’S NICE AND GLOSSY
LIKE THIS. YOU COVER IT WITH SOME T AND THEN YOU MARVEL AT THE
COOKIES YOU GOT. AND I JUST WANNA SAY IF YOU ARE
LIKE, I’M IN OVER MY HEAD AT
THIS POINT, YOU KNOW THE MILK BARS GOT YOU
FOR COOKIES. THE BAKERIES, MILK BAR
STORE.COM. WE LIVE IN A WORLD OF COOKIES
AND WE LIVE TO BRING COOKIES TO
PEOPLE’S. THIS JUST LOOKS ABSOLUTELY
DELICIOUS GUYS. DID YOU TRY ALL
OF THEM? WHICH WAS YOUR FAVORITE? WHAT DO YOU GOT? WELL, I LOVE THE ONE YOU JUST
MADE AND I, I LOVE THAT AND I ALSO LOVE THAT
PEPPERMINT BARK, WHATEVER THAT PEPPERMINT BARK BECAUSE I LOVE A PEPPERMINT CARAMEL PRETZEL, PEPPERMINT WHITE
CHOCOLATE. IT’S ALL ON THE MENU. LITERALLY LIKE THE COUNTDOWN HAS
BEGUN. YOU CAN GO TO MILK BAR
STORE INSIDE. BUT THE RECIPE IN THE COOKBOOK, WHAT’S THIS ONE? CONFETTI COOKIES? OH, THAT’S MY FAVORITE. THAT’S LIKE
BIRTHDAY CAKE. THAT’S, THAT’S
WHAT IT’S ALL ABOUT. THE WORLD OF COOKIES. IT’S
ENDLESS Y’ALL. OH MY GOSH. BACK UP THE TRUCK. I’M TAKING
THEM ALL HOME. THANK YOU SO
MUCH. CHRISTINA. THE COOKBOOK IS CALLED ALL ABOUT
COOKIES. YOU CAN FIND THIS RECIPE AND
MORE AT TODAY.COM/FOOD. WE ARE KEEPING THE LOVE FEST
GOING WITH ROMANTIC DINNER FOR
TWO OR 2466 AT THIS POINT. I MEAN, YOU CAN MAKE THIS RIGHT
FROM THE COMFORT OF YOUR OWN
HOME. THAT’S RIGHT. WELL, HERE TO HELP US WHIP UP
TWO RESTAURANT QUALITY DISHES, USING STUFF YOU’VE
ALREADY GOT IN YOUR PANTRY. YOU CAN MAKE TONIGHT, NEW YORK
TIMES FOOD COLUMNIST, MELISSA
CLARK, HER HUSBAND, AUTHOR DANIEL GURKA. SO BEFORE WE GET STARTED, TELL
US ABOUT A LOVE STORY. HOW DID YOU GUYS
GET TOGETHER? WELL, WE MET ONLINE ACTUALLY
BACK IN THE EARLY DAYS OF
INTERNET DATING, LIKE A MILLION YEARS AGO. AND JUST THIS MORNING BEFORE WE
CAME, I DUG OUT A PRINTOUT. I HAD OF HER ORIGINAL PROFILE WHICH SAYS THAT UH SHE, SHE LIKED HER MARTINIS MADE WITH
GIN AND HER MANHATTANS MADE WITH
RYE. AND I THOUGHT I CAN DO THAT. I GOT A WOMAN AND I WAS ALMOST 20 GOD. HOW
MANY YEARS AGO? ALMOST 28. YEAH. AND LOOK AT NOW AND IT’S STILL ALIVE AND HE’S STILL MAKING ME REALLY
GOOD. MANHATTAN’S AND MARTINIS, RIGHT? SO, AND THEN I TAKE CARE OF THE
DINNER. SO TONIGHT WE’RE GONNA DO WELL
TODAY, BUT YOU GUYS CAN DO THIS TONIGHT
IF YOU HAVE PANTRY STAPLES OF
PASTA WITH ALMONDS. AND THEN THIS IS WHAT MAKES IT’S
SPECIAL, THE BROWN BUTTER,
RIGHT? BECAUSE BROWN BUTTER IS
SOMETHING THAT YOU’RE NOT GONNA
DO ON A REGULAR DAY, BUT IT ADDS SO MUCH FLAVOR
PERFECT FOR VALENTINE’S DAY. AND WHO DOESN’T LOVE PASTA, RIGHT? I BELIEVE YOU LOVE PASTA. I DO. SO WE’RE GONNA ADD SOME
ALMONDS AND WHAT’S BROWN BUTTER? SO BROWN BUTTER IS BUTTER IT’S
BUTTER THAT YOU JUST PUT IN A SKILLET AND YOU LET IT COOK
UNTIL THE MILK SOLIDS, WHICH IS THAT FROTHY STUFF YOU
SEE, FALL TO THE BOTTOM AND TURN
BROWN AND IT ADDS LIKE A
CARAMEL. HOW DO YOU DO IT? YOU LITERALLY PUT THE BUTTER IN
THE PAN AND LET IT MELT AND YOU
WALK, THE TRICK IS YOU WALK AWAY AND
YOU DON’T STAND THERE AND KEEP
IT ON LOW, LOW, LOW, LOW. YEAH. AND IT TO, BUT, BUT DON’T BURN IT. SO YOU WANT
TO BE IN THE ROOM, YOU KNOW HOW
YOU KNOW IT’S READY? CAN YOU GUYS ALL SMELL IT? OK. ONCE YOU SMELL THAT YOU’RE
LIKE, OK, IT’S READY. THROW MY ALMONDS IN AND THEN
THROW SOME ROSEMARY IN. AND, UM, WHAT DO YOU THINK? A
LITTLE BIT OF PEPPER SPICY FOR VALENTINE’S DAY? AND THE NUTS ARE GONNA COOK
PRETTY QUICKLY HERE. I’M GONNA
RAISE THIS HEAT. THEY’RE GONNA COOK PRETTY
QUICKLY ONCE THEY HIT THE BROWN
BUTTER AND WE’VE GOT SOME LINGUINI ON
THE SIDE. BABE. DO YOU WANNA
LIFT THAT UP FOR ME? DO YOU USE ANY KIND OF PASTA? I’M JUST GONNA BLOT IT A LITTLE
BIT. YEAH. CAN YOU USE ANOTHER? RIGHT IN THERE IF YOU DON’T HAVE ALL YOU CAN USE ANY? YEAH. RIGHT IN THERE AND A LITTLE
PASTA WATER IS OK BECAUSE THAT IS WHAT’S GONNA
MAKE OUR SAUCE. OK. ALL RIGHT. SO TOSS, TOSS, TOSS. ALL RIGHT, BABY. WILL YOU TOSS
WHILE I ALL RIGHT. AND WE’VE GOT LEMON
JUICE, LEMON JUICE AND LEMON ZEST IS
WHAT REALLY BRIGHTENS IT UP. WE ARE A LEMON LOVING HOUSEHOLD AND THEN THIS IS THE PUMP WATER IS A SECRET INGREDIENT.
THIS IS WHAT MAKES THE SAUCE AND THIS IS GONNA WILT RIGHT IN
AT THE END. AND THAT ADDS A NICE BITE WITH
THE CRUNCH FROM THE ALMOND CRUNCH AND THE ALMONDS AND THE
ARUGULA MAKES IT A ONE POT MEAL.
YOU DON’T NEED HERE. WE THROW IT ALL IN. YOU DON’T
NEED TO, SORRY, I’M LEAVING YOU
WITH ALL THE TOSSING. YOU DON’T NEED TO UM, HAVE A
SALAD BECAUSE YOUR SALAD IS
ALREADY IN YOUR PASTA. SO ONE IS A LITTLE BIT SPECIAL. VERY
DELICIOUS PEPPER. SHOULD WE GO TO DESSERT? LET’S GO FOR DESSERT. OK. THIS
IS THE BEST PART HERE. I’M GONNA TURN THAT OFF.
SO IT DOESN’T BURN. ALL RIGHT. SO NOW YOU HAVE YOUR PASTA. IT’S YOUR PANTRY. YOU’VE ALWAYS
GOT PASTA IN THE PANTRY. HOPEFULLY YOU ALL ALWAYS HAVE
CHOCOLATE IN YOUR PANTRY. YES, BECAUSE YOU CAN, WITH JUST
CHOCOLATE, YOU CAN MAKE A ONE
INGREDIENT, CHOCOLATE MOUSSE. THIS IS REAL. IT’S SO EASY. SO, IN THIS POT WE’VE JUST
MELTED CHOCOLATE WITH WATER AND THE TRICK IS JUST LIKE A
CHOCOLATE. WHAT KIND OF CHOCOLATE? JUST DARK CHOCOLATE? JUST YOU AND THE DARKER YOUR
CHOCOLATE, THE MORE BITTER, THE BITTERSWEET IT’S GONNA BE IF YOU LOOK A LITTLE BIT
SWEETER, YOU CAN USE A SWEETER
LIKE A SEMI SWEET. BUT YOU WANT A DARK CHOCOLATE.
HOW MUCH WATER? UM, YOU JUST ADD, THE TRICK IS
TO ADD THE RIGHT AMOUNT OF
WATER. I FORGET. I THINK IT’S LIKE A QUARTER CUP
OR HALF A CUP. THE REST YOU GUYS WILL FIND IT ONLINE AND YOU WANNA MELT IT UNTIL IT’S
SMOOTH. NOW, THE THING ABOUT CHOCOLATE,
IF YOU ADD JUST A FEW DROPS OF
WATER, IT’S GONNA SEIZE. BUT IF YOU ADD MORE WATER, IT
SMOOTHS OUT AND BECOMES JUST
LIKE WHIP UP WITH SAUCE. YEP. AND IT’S
GONNA WHIP RIGHT UP. LOOK AT
THAT. SO THAT’S NICE. AND HOW BEAUTIFUL. AND YOU’RE
POURING IT OVER THE BOWL OF ICE. SO WHAT WE HAVE HERE IS A WATER
BATH. SO THIS IS ICE AND A LITTLE BIT
OF WATER AND DANIEL’S GONNA DO
THE WHISKING. THIS IS A WORKOUT. I’M JUST
WARNING YOU. HOW LONG DO YOU
HAVE TO WHISK? IT’S UH LIKE 3 TO 4 MINUTES. SO
WE’RE NOT GONNA WORRY. WE HAVE
SOME SWAPS HERE. BUT WHAT’S GONNA HAPPEN IS WHEN
YOU WHISK IT UP OVER THE ICE. IT’S THE
TEMPERATURE CONTRAST, RIGHT? YOU
HAVE HOT CHOCOLATE, THE HOT MILK AND
CHOCOLATE, THE COLD ICE AND IT WHIPS UP AND
IT HOLDS THE AIR THAT YOU’RE WHIPPING IN AND
THEN CHECK THIS OUT. I DIDN’T EVEN KNOW THIS WAS A THING. OH MY GOD, THIS IS DAIRY FREE, GLUTEN FREE. IT IS
DAIRY FREE. OH, LOOK AT THAT. IT’S PANTRY FRIENDLY. IT IS
SUPER EASY. IF YOU’VE GOT YOUR,
YOU KNOW, YOUR HUSBAND FOR YOU. THIS IS A ONE CUP. OK, THANK YOU ONE CUP OF
WATER. AND THEN WHAT I DID ON THE TOP
HERE, I PUT A BIT OF FUR. I LOVE THE CONTRAST SALTY. PERFECT FOR VALENTINE’S DAY. WHAT KIND OF CHOCOLATE I’M LIKE,
I NEED TO GET SOME, BETTER. GET YOURSELF SOME GOOD
CHOCOLATE. YOU’VE GOT YOUR VALENTINE’S DAY DESSERT. WONDERFUL. AND THANK YOU SO MUCH. HAPPY
VALENTINE’S DAY FOR THESE RECIPES. HEAD TO
TODAY.COM/FOOD. YOU GOT YOUR DAY EDITION. YOU MUST GET SOME YUMMY STUFF. NUTRITIONIST. JOY BAUER IS HERE
WITH TWO TASTY DISHES YOU CAN
MAKE USING A SLOW COOKER. WE’RE SO HAPPY YOU’RE HERE. I KNOW. ALL RIGHT. SO WE’RE STARTING
WITH YOUR MEDITERRANEAN STUFFED
PEPPERS AND, AND SO I ABSOLUTELY LOVE MY
SLOW COOKER. I CALL IT A MAGIC POT BECAUSE
QUITE LITERALLY YOU COULD TOSS A HANDFUL OF
INGREDIENTS INTO THE MAGIC POT SET IT. FORGET IT. GO ABOUT YOUR
BUSINESS. YOU COME BACK AND YOU
HAVE A HOME COOKED. LET ME, IT REALLY DOES. SO WE’RE MAKING
THESE STUFFED PEPPERS. IT’S A LITTLE, I JUST HAD SAID
TO AL IT’S A LITTLE OUT OF THE
BOX FOR A SLOW COOKER, BUT I THINK YOU’RE GONNA LOVE
THIS. SO WE’RE STARTING HERE WITH ONE
POUND OF LEAN GROUND TURKEY
MEAT, BUT IT COULD BE BEEF OR IT COULD
BE CHICKEN AS WELL, YES. SO, DYLAN, YOU COULD START
TOSSING STUFF IN. THAT IS ONE
CAN OF DICED TOMATOES. THIS IS WILD RICE, WHICH IS
ALSO, IT’S COOKED. NO, IT’S TOTALLY.
SO YOU CAN USE LEFTOVER RICE FOR THIS. A LITTLE BIT OF FETA CHEESE
BECAUSE EVERYTHING’S BETTER WITH
FETA AND SOME, UM, DICED RED ONION.
AND NOW I’M GONNA FLAVOR IT UP.
I’VE GOT SOME PARSLEY. I HAVE SOME DILL. I LOVE DILL,
FRESH INGREDIENTS. I GOT SOME, UH, GARLIC DRIED OREGANO AND I’M
GONNA PUT SOME CRUSHED RED PEPPER IN HERE AND A LITTLE
BIT OF SALT AND WE JUST MASHED IT THIS UP. LET ME PUT IN SOME SALT AND PROBABLY DON’T NEED MUCH
SALT BECAUSE THE FETA, SO SALT. EXACTLY. YES. AND NOW I’VE HOLLOWED OUT OUR LOW CARB,
VITAMIN C PACKED VESSELS. AND SO THAT’S WHAT I ALWAYS CALL THEM VITAMIN, VITAMIN C PACKED VESSELS. AND I LIKE THE
SWEETER ONES. BUT CERTAINLY IF YOU LIKE GREEN,
YOU CAN USE GREEN, I, I LIKE TO MIX UP THE COLORS AND
I USE SIX BECAUSE IN A STANDARD, UH, IN A STANDARD TWO QUART SLOW
COOKER, YOU COULD SNUGLY FIT SIX RIGHT IN HERE. YOU PUT THE TOP ON, YOU SET IT
ON HIGH, JUST SIT IT IN THERE
FOR ABOUT THREE HOURS. AND THE ONLY THING I WOULD SAY
TO ADD IS THE TAHINI DRIZZLE AND
TALK ABOUT THAT. THIS IS, SO THIS IS TAHINI PASTE, WHICH IS
GROUND SESAME SEEDS. SO, YOU KNOW, THERE’S PROTEIN IN
THERE AND SOME FIBER, I’M ADDING A LITTLE BIT OF FRESH
LEMON JUICE, MORE GARLIC JOY. THIS IS GOOD AND A LITTLE
BIT OF WATER AND A LITTLE BIT OF SALT AND
THAT’S IT GUYS. AND YOU WHISK
THIS UP AND JUST ADD THAT RIGHT AFTER THEY
COME OUT. YES. AND YOU WANNA SERVE THEM RIGHT
WHEN THEY COME OUT NICE AND HOT. UM, THAT, YOU KNOW WHAT? YOU’RE
RIGHT THOUGH, THAT TAHINI ON THE
TOP REALLY PUTS IT ON. IT DOES, IT MAKES IT. BUT MOST PEOPLE DON’T THINK ABOUT A
UH A SLOW COOK AND DESSERT. THIS DESSERT IS GONNA KNOCK YOU SO FUDGY AND IT’S SO MOIST. SO
WE’RE MAKING CHOCOLATE BANANA
FUDGE CAKES. SO HERE I HAVE A MASHED BANANA
WHICH IS GONNA BRING OBVIOUSLY NUTRITION
AND FIBER AND POTASSIUM. BUT CREAMY SWEETNESS, TWO EGGS,
A LITTLE BIT OF VANILLA EXTRACT
AND A PINCH OF SALT. AND SO NOW I HAVE A CUP OF SEMISWEET OR UH DARK CHOCOLATE CHIPS AND I
MELTED IT MELTED IN THE FRIDGE OR UH MANY THINGS MELT RIGHT THERE IN
THE FRIDGE. YOU PUT THAT IN. YOU CAN USE A DOUBLE BOIL, I CAN
READ BUT YOU KNOW WHAT I DO THE
MICROWAVE, IT’S SO EASY. AND SO YOU WHISK THIS IN AND
OUT. NOW YOU’RE GONNA PUT IN THE
ALMOND FLOUR. SO THIS IS ALSO GLUTEN FREE AND
WEED FREE AND A LITTLE BIT OF
BAKING POWDER AND YOU USE REGULAR FLOUR. UM, YOU CAN USE REGULAR FLOUR
BUT THE ALMOND FLOUR MAKES IT
THAT MUCH SORT OF OOEY AND GOOEY. LIKE, TRUST ME
ON THIS. YES. SO THIS GOES IN
YOUR SIX OUNCE RAMEKINS OR WILL FIT IN THE SLOW
COOKER. AND I NEED YOU ALL TO TAKE A BITE OF
THIS CAKE. IT’S TIME FOR DESSERT. IT’S A LITTLE EARLY FOR
VALENTINE’S DAY. BUT WHEN IT COMES OUT, WHEN IT COMES, WHEN IT COMES OUT, IT SUPER WARM, IT’S ALMOST LIKE A MOLTEN
CHOCOLATE CAKE. EXACTLY. LIKE A FLOUR ISN’T THAT GOOD? AND YOU CAN ON, ONLY SUDDENLY TASTE THE BANANA
BUT IT’S SO FUDGY AND IT’S SO
DELICIOUS. I GOT THIS. LIKE THIS IS, IT IS. IT IS. AGAIN, YOU SAW WHAT, WHAT WENT
INTO IT. RIGHT. OH, MY GOODNESS. YOU GO. OH, THIS IS DELICIOUS JOY. THANK YOU SO MUCH. YOU DON’T EVEN GET TO TRY IF YOU WANT THESE RECIPES. THESE
ARE BOTH REALLY GOOD. JUST GO TO TODAY.COM/. AND NOW THAT THE WEATHER IS
WARMING UP, THE LAST THING YOU WANNA DO IS
TO SPEND HOURS INSIDE COOKING. THAT’S NO FUN. KATIE LEE BEAGLE
CO-HOST OF FOOD NETWORKS. THE KITCHEN HAS A SIMPLE SHEET
PAN RECIPE. SO ALL YOU HAVE TO DO CHOP UP
SOME BROCCOLI AND SOME SWEET
POTATOES. YOU WANT YOUR SWEET POTATOES TO
BE IN CUBES AND YOUR BROCCOLI
CAN BE, YOU KNOW, A LITTLE BIT ON THE MEDIUM SIDE
BECAUSE YOU WANT EVERYTHING TO COOK AT THE SAME TIME ON THE
SHEET PAN. SO INSTEAD OF BUYING FILETS OF
SALMON, WE’RE GONNA JUST DO ONE
BIG PIECE. SO I’M AT THE SUPERMARKET TO DESKIN IT FOR
THIS RECIPE. I DO MOST OF THE TIME I COOK
SALMON WITH THE SKIN ON. BUT FOR THIS ONE, BECAUSE YOU’LL
SEE, WE’RE GONNA ADD A SAUCE TO
IT. I LIKE IT SKINLESS. SO I’M GONNA ADD A LITTLE BIT OF
OIL TO OUR VEG. YEAH, AND SOME SALT AND PEPPER AND ALL
I DID WAS AND PEPPER THAT SALMON UP FOR
ME. SO THAT’S ALL WE’RE DOING TO IT. AND THEN WE’RE GONNA MAKE OUR
SAUCE BECAUSE THIS IS A HONEY
MUSTARD. I DIDN’T EVEN TELL YOU ALL WHAT
WE WERE MAKING, HONEY. HONEY, MUSTARD SALMON, SWEET
POTATOES AND BROCCOLI. SO, I’VE GOT EQUAL PARTS OF
HONEY AND I LIKE TO USE A, A
COARSE MUSTARD. YES. YES. VERY GOOD. SPEAKING OF THE PARIS
TEST. RIGHT. YOU’RE GETTING THAT FOR YOUR TRAVELS AND THEN MIX IT TOGETHER. THIS
GOES RIGHT ON TOP OF THE SALMON AND SOME OF IT’S GONNA RUN OFF
AND THAT’S OK BECAUSE WE’RE GONNA MIX THAT
WITH OUR VEGGIES. SO, WILLIE TAKE THOSE VEGGIES AND SCATTER THEM ALL AROUND. YEAH, IT WAS YOUR HANDS. I WAS ALL RIGHT. SO THAT’S GONNA GO
INTO THE OVEN. OH, AND I PUT PARCHMENT PAPER ON
BECAUSE THAT MAKES OUR CLEAN UP
A LOT EASIER. THAT’S SMART. YES. YES. AND
YOU’RE BARELY, YOU WANT TO USE
ANY ELBOW? YEAH. ALL RIGHT. SO PUT THAT IN THE
OVEN. 425 DEGREES. IT COMES OUT
LIKE THIS. BEAUTIFUL. YEAH, IT’S VERY EASY.
WE LOVE IT. 425 ABOUT 25 30 MINUTES. NOW, IF YOU WANNA DO THIS, SOME
FILETS, COOK YOUR BROCCOLI AND SWEET
POTATOES FOR ABOUT 1015 MINUTES
FIRST, THEN I, YOUR SALMON FILETS AND COOK IT
THE REST OF THE WAY BECAUSE IT’LL BE A DIFFERENT
COOK TIME. ALL RIGHT. SO YOU WANNA HAVE SOME LEFTOVERS
FOR LUNCH? THAT SALMON? WE’RE GONNA MAKE A LITTLE SALMON
SALAD HERE WITH A LEMON CAPER
VINEGAR. I LOVE CAPERS SO MUCH. YES. SO WE’VE GOT OUR LEMON, LET’S PUT A LITTLE ZEST IN THERE
AND SOME CAPERS AND DIJON
MUSTARD, SALT AND PEPPER IT UP. A LITTLE SPLASH OF WHITE WINE
VINEGAR HERE. WHISK IT, WHISK IT WHISK IT. AND
THEN WE’RE GONNA COME DOWN HERE
TO OUR SALAD. HOW BEAUTIFUL. JUST GOT BIB
LETTUCE. I’VE GOT THINLY SLICED CELERY IN
HERE. I’VE ALWAYS GOT CELERY IN
MY FRIDGE. SOME CUCUMBERS GO IN. YOU KNOW, YOU CAN JUST USE WHAT YOU HAVE SAID THAT. AND JENNY, YOU SAID YOU DON’T COOK
MUCH. YOU’RE DOING A GREAT JOB.
WELL, I, I ASSEMBLE AND I CHOP. ALL RIGHT, WE GOT, BY THE WAY. DOES YOUR DAUGHTER
EAT CUCUMBERS? NOT REALLY. I CAN’T GET A VEGETABLE IN OCCASIONALLY SWEET POTATOES,
OCCASIONALLY. AVOCADO. ALL RIGHT. SO WE’RE GONNA ADD
OUR SALMON IN HERE. YOU JUST FLAKE IT UP AFTER IT
COMES OUT AND YOU CAN ALSO USE CANNED
SALMON FOR THIS. IF YOU DIDN’T MAKE THE RECIPE,
YOU KNOW, CANNED SALMON IS A GREAT THING
TO HAVE AROUND. IF YOU WANNA ADD THESE VEGGIES
TO IT, YOU CAN, IF NOT HAVE IT RIGHT ON ITS OWN, ADD THE DRESSING TO IT. I’VE GOT SOME DOWN HERE FOR YOU
GUYS. COME TASTE, TASTE ONE, HAVE A BITE. THIS IS MINE. SHE
HAS A BIT. I LIKE LARGE PORTIONS OF
SALAD. I CALL IT MY TROUGH
SALAD. I JUST, YOU JUST EAT STRAIGHT OUT OF IT.
IT IS SUPERFOOD FRIDAY. SO, MARCH MADNESS, WE’RE CHANGING IT
TO STARCH MADNESS TODAY. NUTRITION AND HEALTH EXPERT JOY
BAUER IS HERE TO SHARE TWO NOT ONE BUT TWO SWEET
POTATO RECIPES. GOOD MORNING, JOY. GOOD MORNING. GOOD MORNING GUYS. THIS IS
ALWAYS THE BEST PART OF MY WEEK. AND YES, THE SWEET POTATO IS MY FIRST
DRAFT PICK BECAUSE IT IS LOADED WITH POTASSIUM TO HELP
MANAGE BLOOD PRESSURE. IT’S GOT A BIG DOSE OF A BETA CAROTENE WHICH HELPS SUPPORT A
HEALTHY IMMUNE SYSTEM. AND IT ALSO PROMOTES A GLOWING
COMPLEXION. AND LET’S TALK ABOUT THAT FIBER. IT PROMOTES REGULARITY AND IT
ALSO HELPS TO ENHANCE OUR HEART
HEALTH. SO I’M ACTUALLY GOING TO SHOW
YOU TWO SORT OF OUT OF THE BOX WAYS TO
ENJOY THIS NUTRITIOUS AND
DELICIOUS ROOT VEGETABLE. OK. SO STARTING WITH THE
SHEPHERD’S PIE. YEAH, THIS LIKE SCREAMS SERIOUS
COMFORT FOOD. SO HERE I HAVE I PEELED AND I
CHOPPED UP A POUND AND A HALF OF
SWEET POTATO. BUT I’M GOING TO DO SOMETHING A
LITTLE CRAFTY TO CUT THE CALORIES AND CARBS.
I’M MIXING IT WITH A POUND OF
CARROTS BECAUSE WE THEN PUT THIS IN A GREAT BIG POT WITH
A COUPLE OF CUPS OF BROTH. YOU CAN USE BEEF CHICKEN OR
VEGGIE BROTH AND YOU LET IT SIMMER FOR ABOUT 20 MINUTES
UNTIL IT’S VERY FORK TENDER. AND THEN I MASH THE ENTIRE THING
UP AND THE CARROTS AND THE SWEET
POTATO, THEY BLEND SO BEAUTIFULLY
TOGETHER AND YOU SEE THEY HAVE
THE SAME ORANGE COLOR, THE SAME VELVETY TEXTURE. SO IT’S REALLY A WIN WIN. YOU’RE SO YOU’RE, YOU’RE ALWAYS
ON IT. DYLAN AND THEN I JUST ADD IN ONE TABLESPOON OF
BUTTER AND A LITTLE BIT OF SALT
AND PEPPER. AND I’M GONNA MASH THIS UP. AND NOW AFTER THIS IS ALL NICELY
MASHED, WE’RE GONNA HEAD OVER TO THE
STOVE AND I’M GONNA SHOW YOU HOW TO MAKE THAT MEATY
SAUCY BOTTOM LAYER. OK? COME WITH ME. THAT IS THE PERFECT TRANSITION. SO HERE WE HAVE OUR LEAN GROUND
TURKEY MEAT AND ALL I’M GONNA
DO, WE WANT IT TO HAVE THAT UMAMI
FLAVOR. SO I’M ADDING IN A TABLESPOON, I’VE ALREADY
BROWNED THE MEAT. I’M ADDING IN A TABLESPOON OF
REDUCED SODIUM SOY SAUCE AND A
TABLESPOON OF W SAUCE. YOU KNOW, I CALL IT THAT BECAUSE I CAN’T PRONOUNCE IT. YOU GOTTA HELP ME OUT HERE.
THANK YOU. SO NOW I HAVE, THESE ARE JUST,
YOU KNOW, UH UH SOME SEASONINGS.
I HAVE GARLIC POWDER, ONION POWDER AND I HAVE SOME
TOMATO PASTE. THE TOMATO PASTE IS REALLY
IMPORTANT BECAUSE IT’S GONNA BOLDEN UP BOTH THE TEXTURE
AND THE FLAVOR AND WE MIX THIS UP AND THEN WE NEED THOSE VEGGIES
BECAUSE THE SHEPHERD’S PIE HAS ALL OF THOSE SMALL
LITTLE VEGGIES. NORMALLY IT’S PEAS AND CARROTS.
I USE A FROZEN MIX AND THIS IS STRAIGHT OUT OF MY
FREEZER. SAVES A LOT OF TIME. YOU’RE
ADDING THEM, THEY’RE STILL FROZEN. AND IF YOU WANT, YOU CAN THAW THEM
AT ROOM TEMPERATURE, BUT I HAVE
THEM FROZEN AND THEN LAST BUT NOT LEAST I, I RESERVED THE BROTH FROM THE
SWEET POTATOES AND THE CARROT
AND I ADDED A LITTLE BIT. CAN WE, CAN WE SKIP TO THIS
BECAUSE WE WANT TO GET TO THE
NEXT RECIPE AS WELL. WE’RE RUNNING OUT OF TIME A
LITTLE BIT. SO HOW DO YOU, HOW
DO YOU TOP ALL THIS? OK. SO WE HAVE THIS OVER HERE.
WE’RE THEN GOING TO ADD OUR
SWEET POTATO RIGHT ON TOP OF OUR MEAT. WE
MAKE BELIEVE THAT THE MEAT HAS
SIMMERED. THAT’S RIGHT. AND THEN HOW, HOW LONG ARE YOU
GONNA BAKE THAT? SO YOU BAKE THIS IN THE OVEN FOR
ABOUT 20 MINUTES ON 400. AND I’M
GOING TO LET YOU, I’M GONNA SHOW YOU WHAT IT LOOKS
LIKE. I FINISH IT OFF UNDER THE BROILER. VERY NICE AND REALLY QUICKLY. JOY. WHAT’S
OUR LAST, WHAT’S YOUR LAST ONE? WE JUST WANT TO MAKE SURE JUST TO SHOW, LET’S JUST SHOW
IT. WE’LL PUT THE RECIPE ON
TODAY DOT YEAH. SO I THAT SAME SWEET POTATO PUREE AND
I JUST LAYERED. I DIDN’T ADD
BUTTER IN THIS ONE. I ADDED A BIT OF GROUND CINNAMON CLEAN GREEK YOGURT, A DRIZZLE OF
MAPLE SYRUP BERRIES AND SOME
GRANOLA. AND GUYS, THIS IS A
MOUTHWATERING. THANK YOU SO MUCH. HAVE A GREAT WEEKEND. WE’LL BE READY YOU GUYS. YOU’RE KNOWN AS MUFFIN. YEAH, WITH THE MUFFIN TIN TIP.
UH YOU’RE KNOWN AS THE SUPER
CHEF. YES. YES. YES. THAT IS MY ACTUAL MIDDLE NAME. EXACTLY. WELL, YOU KNOW, MY NAME
IS CHANEL BECAUSE MY DAD IS
DARNELL. SO YOU’RE SPECIAL. ALL RIGHT. YES. YES. OK. SO WE’RE GONNA DO
TWO SIDES. FIRST OF ALL, YOU
HAVE A BIG FAMILY. AND SO I HEAR THESE ARE, YOU
KNOW, YOU CAN SPREAD THESE OUT A
LITTLE BIT TRYING TO GET TWO
MEALS IN THIS. SO THE FIRST ONE, THIS IS A SIDE DISH THAT
TASTES BETTER THAN IT SOUNDS. OK. WHAT IS IT CALLED? SWEET
POTATO, MAC AND CHEESE. OH, WAIT
A MINUTE. NOW YOU’RE EATING SWEET POTATO AND MAC AND CHEESE ALL
THIS. LET’S GET TO IT. SO WE
DON’T RUN OUT OF TIME. SO WHAT I GOT HERE, I GOT THE I GOT
THE RO ON, WE GOT CREAM. YOU WANNA ADD YOUR SWEET
POTATO MIX, WHICH HAS A LITTLE
BROWN TO IT. ALL SWEET MIX. WHAT IN THIS MIX HAS
A LITTLE BROWN IT RIGHT THERE WAS A NICKNAME IN HIGH SCHOOL BROWN SUGAR AND A LITTLE SYRUP. UM AND THEN YOU JUST MIX IT UP. OK. WAIT, DID YOU USE CANNED CAN CAN IS THE EASIEST THING RIGHT
NOW. I GOTTA MAKE A SIMPLE ONE.
I GOT SIX KIDS. YOU ALWAYS IN THE HOUSE? OK, LET ME JUST KEEP GOING. SO THIS
IS EASY. SO THEN YOU GO AHEAD. I GOT A
LITTLE CHEDDAR CHEESE, A LITTLE
BRIE CHEESE, ADD IT RIGHT IN THERE WITH IT. OK? THIS IS SOMETHING GOOD THIS CRAZY AND YOU KNOW WHAT AS WE’RE
TALKING. GO AHEAD. THIS IS
WALLET FRIENDLY, RIGHT? YEAH, THE CANNED SWEET POTATOES
DEFINITELY PROBABLY TAKE DOWN
THE PRICE. AND SO WHEN YOU THINK OF SWEET
POTATO MAC AND CHEESE, SO YOU
MIX THE SET, WE PUT IN A DISH, TOP IT WITH A
LITTLE CHEESE. WE GOT OUR BREADCRUMB PARMESAN. BUT THIS IS LIKE A NOD TO LIKE
CARROT CAKE AT ONE POINT. CARROTS AND CAKE DIDN’T MAKE
SENSE. BUT YET NOW SWEET
POTATOES MA AND SUPER CHEF 20. WE’VE GOT ONE OF FOOD
AND WINE’S BEST NEW CHEFS WITH
US, ANA CASTRO. HER MEXICAN RESTAURANT LGO MADRE IN NEW ORLEANS WAS NAMED
ONE OF THE BEST IN AMERICA BY
BOTH, NOT JUST THE NEW YORK TIMES, BUT
ALSO BON APPETIT A CAR. UH GREAT TO HAVE YOU. FIRST OF
ALL. UM THE NAME OF THE
RESTAURANT MADRE. WHAT DOES THAT MEAN? IT MEANS
MOTHER TONGUE. UH I NAMED IT THAT BECAUSE WHEN
PEOPLE HEAR ME SPEAK, THEY
ALWAYS ASSUME THAT I SPEAK ANOTHER LANGUAGE. AND I
ALWAYS SAY LIKE, YEAH, IS A SPANISH. I’M ALWAYS
LIKE IS MY MOTHER TONGUE. SO THAT’S
WHY I NAMED THE RESTAURANT
LINGUA MADRE. SO YOU BRING THE MEXICAN FLAVORS
TO NEW ORLEANS. YOU HAVE THIS
INCREDIBLE MENU. SWEET POTATO. ARE YOU GONNA SAY IT OR AM I
GONNA SAY IT? OH, THE SAUCE, THE SAUCE BECAUSE
YOU SAID SWEET POTATOES, ENCA CAGUAS. THIS IS MY, THIS IS MY GRANDMA WHEN YOU POINT AT THE MENU, WHEN
YOU ORDER IT. YEAH, IT MEANS IN PEANUTS,
RIGHT? SO THIS SAUCE, MY
GRANDMOTHER USED TO MAKE IT AND SHE USED TO MAKE IT WITH
LIKE CHICKEN. UH, USUALLY. SO THIS IS A REALLY IMPORTANT
DISH TO ME BECAUSE IT JUST
REMINDS ME OF HOME. SO WE’RE GONNA, BUT I MADE IT MY
OWN OBVIOUSLY. SO WE’RE GOING TO
MAKE IT. UM, WE’RE GONNA MAKE A SEED. THERE WAS CHICKEN IN THIS WHEN
YOU WERE EATING IT THE WAY YOUR GRANDMA MADE IT WAS
THERE A PROTEIN IN IT. OK? BUT YOU DON’T MAKE IT WITH THE
CHICKEN. I’LL COME BECAUSE THERE’S BEAUTIFUL
SWEET POTATOES IN THE SOUTH. SO IT’S RIGHT. OR WHAT DOES THAT MEAN? IT IS VEGAN BUT IT’S BY
COINCIDENCE NOT BY DESIGN. UH WE’RE GONNA DO OUR SEED MIX.
IT’S GOING TO BE TOASTED SEEDS.
UM SESAME SEEDS, ALMONDS AND
PEANUTS THAT ARE GONNA BE
CHOPPED. SO YOU TOAST ALL THOSE SEEDS
TOGETHER. DO YOU LIKE TOASTING THEM
SEPARATELY SEPARATELY? BECAUSE THEY TOAST A DIFFERENT
RAZOR, DIFFERENT SIZES. UH GOOD QUESTION. I HAVE LEFT CITRIC ACID SALT AND TURMERIC AND UH YOU’RE JUST GONNA LIKE
MIX THIS UP. THIS LOOKS, THIS LOOKS VERY
HEARTY AND DELICIOUS. YEAH. KEEP GOING. UM WE’RE GONNA HAVE OUR, FOR THE
SAUCE ROUND. WE’RE GONNA HAVE
OUR OIL. IT’S HOT AND THIS, THIS CHILLIS HAVE BEEN
PREVIOUSLY TOASTED IN IT. IT’S ANCHOS GUAJILLO AND ARBOL. YY. ALL RIGHT. YOU GOT SOME ONIONS
GOING IN ON GOING IN SOME
GARLIC, GARLIC SALT, THROWN IN. OH GOD. I HAVE A THING WITH SALT. OK. AND THEN, AND THEN THE NUT
MIXTURE GOES IN NOW OR NOT. YOU CAN PUT IT IN NOW. WOW, THIS WOULD BE A GOOD FALL DISH. YOU KNOW, IT’S A, IT’S ACTUALLY A FULL DISH. OK. OK. TOMATO TOMATOES. AND THEN YOU’RE JUST GONNA COOK
THAT DOWN FOR LIKE, 30 MINUTES
OR SO, IF YOU START DRYING OUT YOU CAN
ADD A LITTLE BIT OF WATER. SO HE DOESN’T STICK TO THE
BOTTOM OF YOUR PAN. THIS FEELS LIKE A PROTEIN
SUBSTITUTE BECAUSE IT’S GOT SO
MUCH, VERY HARD. YEAH. AND THEN FROM THIS GUY, YOU’RE GOING TO HAVE YOUR SWEET
POTATOES JUST ROAST THEM IN THE
OVEN HOLE. THAT RIGHT THERE. LOOK AT THAT LITTLE SCORING, SCORING AND SOME SAUCE TO GET
DOWN DEEP. YEAH. THERE IT IS. AND KAKAO THEN USE A SPRINKLE IT WITH THE
NUT SEED MIXTURE. AND THESE ARE REALLY PUT THAT SAUCE ON ANYTHING THOUGH. I OH MY GOD, YOU NEED OVER TOFU AS WELL. YOU COULD BE ON A COST YOUR HOUSE TONIGHT. YOU COULD
WHIP ALL THIS UP. NOT 100% EASY. THE RECIPES CHECK THEM
OUT. TODAY.COM/FOOD TODAY. FIT MEN COOK FOUNDER HIMSELF.
KEVIN HAS UH HELP YOUR TAKES ON TWO OF
OUR FAVORITE SIDES CREATED IN COLLABORATION
WITH OUR FRIENDS OVER AT
INSTAGRAM. KEVIN. ALWAYS GOOD TO SEE YOU. THANKS FOR YOUR TIME. GOOD TO SEE YOU ALL. HEY, WHAT’S GOING ON? LET’S START WITH THIS,
THIS BRUSSELS SPROUT WILD RICE
MIX THING. YES. YES. ALL RIGHT. SO, UM, BRUSSELS SPROUTS IS PROBABLY
LIKE MY LEAST FAVORITE VEGGIE,
BUT I LOVE THEM THIS WAY. SO, THESE
ARE MAPLE ROASTED VEGGIES AND SOME ONION. AND ALL I DID WAS JUST ROAST
THESE FOR ABOUT 1520 MINUTES ON
A HIGH TEMPERATURE. PUT THIS INTO YOUR AIR FRYER.
ADD IN SOME MAPLE IN THE LAST 10
MINUTES IN AN AIR FRYER YOU’VE PUT IN, THEY MAKE THEM CRISPY OR LIKE ABSOLUTELY CRISPY EDGES. AND THAT’S WHAT YOU WANT FOR
THANKSGIVING. IT’S REALLY
IMPORTANT. AND THEN WE’RE GONNA COMBINE
THESE WITH AN AMAZING WILD WILD RICE MIX. AND THIS IS JUST
LIKE SOME BROWN RICE. IT’S BLACK RICE, IT’S RED RICE,
IT’S ALL OF THE COLORS AND IT’S
REALLY, REALLY INTERESTING BECAUSE THIS
IS A VERY FILLING RECIPE, BUT
IT’S ALSO JUST HAPPENS TO BE GOOD FOR YOU.
DON’T SAY THAT OUT LOUD ON
THINGS. GIVE IT PEOPLE DON’T WANT TO
HEAR THAT. ALL RIGHT. AND THEN WE’RE GONNA ADD IN SOME
MORE SWEETNESS WITH SOME
CRANBERRIES, DRIED CRANBERRIES AND THEN SOME
CRUSHED PECANS. AND LET ME TELL YOU Y’ALL, ONCE
YOU JUST BEGIN TO STIR IT ALL UP AND YOU CAN BE A LITTLE NAUGHTY
TOO. I MEAN, IF YOU WANT, YOU GOT A
LITTLE BIT MORE, YOU KNOW MAPLE,
YOU COULD JUST ADD THAT ON THERE. NO ONE’S GONNA
SAY ANYTHING AND THEN YOU JUST ADD SOME SEA
SALT AND PEPPER AS WELL. AND
BOOM. LET ME TELL Y’ALL. THIS IS ONE OF MY FAVORITE
DISHES. AND ONE OF THE ONLY WAYS THAT I
CAN EAT BRUSSELS SPROUTS WITHOUT
PUTTING SO AMOUNTS OF VELVEETA CHEESE ON THEM. SO, REALLY QUICKLY, BECAUSE WE HAVE
TO MOVE ON. YOU PUT THEM IN THE OVEN FROM
WHAT TEMPERATURE AND THEN HOW
LONG BEFORE YOU TAKE THEM OUT AND PUT
THEM IN THE AIR FRYER? SURE. SURE. SURE. I PUT MINE IN
THERE FOR ABOUT 400 YOU KNOW,
FOR 400 THEN I DO IT FOR ABOUT 2025
MINUTES. IF YOU’RE DOING IN THE AIR
FRYER, I’M TELLING YOU JUST PUT
IT IN THERE FOR ABOUT 4, 10 FOR ABOUT 20 MINUTES. CRISPY EDGES. IT’S SO AMAZING. DON’T FORGET THE OIL, DON’T
FORGET THE OIL THAT’S REALLY
IMPORTANT TOO. CAN YOU USE ANY DIFFERENT RICE
OR IS THAT THE RICE THAT YOU
RECOMMEND? THAT’S LIKE THE WAY TO GO. YOU
KNOW, YOU CAN USE BROWN RICE, YOU CAN
USE FARO JUST ANY TYPE OF GRAIN THAT
YOU LIKE. I WAS JUST TRYING TO INCORPORATE
A LOT MORE OF THE COMPLEX CARBOHYDRATES INTO
MY DIET AND YOU KNOW, IT’S JUST AN EASY WAY TO SNEAK
THEM IN ON THANKSGIVING. YOU KNOW, WHEN EVERYONE’S TRYING
TO, YOU KNOW, I WANNA MAKE SURE WE GET TO THE
SWEET POTATO AND PLANTAIN MASH. TELL US ABOUT YES. YES. YES. SO THIS IS SWEET POTATO,
PLANTAIN MASH. THIS IS LIKE IF SOUL FOOD MET
WEST AFRICAN MEANT LIKE LATIN
AMERICAN. ALL RIGHT. SO WHAT YOU GONNA DO BAKE UP A
SWEET POTATO. POKE SOME HOLES IN
IT. IT IS REALLY EASY TO DO. CRAIG.
THIS IS GONNA BE YOUR RECIPE.
ALL RIGHT, THEN GET YOURSELF A PLANTAIN. NOW IT
NEEDS TO BE A YELLOW AND BLACK
ONE. PLEASE DON’T GET THE PURE YELLOW
ONES BECAUSE YOU’RE GONNA BE YELLING AT ME TALKING
ABOUT KEVIN. YOU RUINED THANKSGIVING. IT’S
NOT SWEET. GET THE BLACK ONES. YEAH, IT’S
GONNA BE, DON’T GET AN EXTRA
SWEET SLICE IT. YOU DON’T. YEAH, PLEASE DON’T GET A BANANA
AND THEN WRITE ME AND SAY YOUR
RECIPE. IT’S TERRIBLE. ALL RIGHT. AND THEN WE’RE GONNA JUST BAKE
THIS, BAKE IT IN THE OVEN. YOU’RE
GONNA BAKE THIS FOR ABOUT 25
MINUTES. BAKE THIS ONE FOR ABOUT A FULL
HOUR. OK. THEN YOU’RE GONNA COME OVER HERE
WITH YOUR MASH, MASH EVERYTHING TOGETHER. YOU’RE
GONNA ADD IN A LITTLE BIT OF
ALMOND MILK. WE’RE GONNA KEEP THIS PLANT
FRIENDLY FOR ALL THE VEGANS OVER
AT THANKSGIVING. A LITTLE BIT OF VEGAN BUTTER. OH MY GOODNESS. AND THEN SOME OOPS, SOME COCONUT SUGAR, WHICH
IS AMAZING. AND THEN A LITTLE BIT OF
CINNAMON. BOOM. AND THEN MIX THIS
TOGETHER. AND THEN WHAT YOU’RE GONNA DO IS
YOU’RE GONNA BAKE THIS IN THE
OVEN Y’ALL FOR ABOUT I’D SAY ABOUT 25 30 MINUTES OR
SO. UM AND THEN YOU CAN TAKE OFF THE
TOP AND ADD JUST A LITTLE BIT
MORE SUGAR. A LITTLE BIT MORE BUTTER AND
THEN IT COMES OUT TO THIS
AMAZING CARAMELIZED MASH THAT. SO WHERE’S OUR SAMPLE? COME BACK FOR YOU. COME BACK IN THE STUDIO, KEVIN. THANK YOU FOR THESE
RECIPES AND MORE TODAY.COM/FOOD. IT MEAN? IT MEANS? IT’S
SUPERFOOD FRIDAY. AND TODAY WE ARE GOING BIG BY
SUPERSIZING SOME OF YOUR FAVORITE FOODS TO GET
MORE VOLUME. BUT WITHOUT SACRIFICING THE
WAISTLINE AND WHO BETTER TO SHOW US HOW TO DO THAT THAN JOY
BAUER. TODAY, NUTRITION AND HEALTH EXPERT, JOY. THESE ARE PRETTY CLEVER. LET’S
START WITH THIS ICED COFFEE. SO THIS FIRST ONE IS A GREAT TIP
FOR PEOPLE THAT LOVE ICED
COFFEE. WHAT YOU’RE GONNA DO IS TAKE
YOUR LEFTOVER BLACK, EITHER
REGULAR OR DECAF COFFEE, PUT IT INTO AN
ICE CUBE CONTAINER AND FREEZE
IT. AND THEN WHEN YOU GET AN ICE COFFEE DRINK, YOU JUST PUT THOSE ICE CUBES IN
AND ALL OF A SUDDEN YOU HAVE WAY
MORE VISUALLY. BUT ALSO AS THE CUBES MELT, IT
DOESN’T LIKE WATER AND COFFEE IS LOADED WITH
ANTIOXIDANTS. SO I REALLY LIKE
THIS ONE. OK. WHAT’S NEXT? OK. SO I LOVE A BOWL OF
OATMEAL, RIGHT? OATS IS A
WONDERFUL WHOLE GRAIN. IT HELPS TO LOWER COLLECT. BUT BY ADDING IN CHOPPED APPLE, YOU GET DOUBLE THE VOLUME AND IF
YOU LEAVE THE SKIN ON THE APPLE, DOUBLE THE CHOLESTEROL LOWERING
PROPERTY. ISN’T THAT SO GREAT? AND THE
APPLES ARE NATURALLY SWEET. SO REALLY YOU DON’T EVEN HAVE TO
ADD SUGAR A LITTLE GROUND
CINNAMON IN THERE. YOU HAVE A HEARTY BREAKFAST. I
LOVE THIS ONE. YEAH. AND WE HAVE PECANS IN THAT AS
WELL. THAT’S GOOD TOO. HOW DO YOU PUMP UP THE MAC AND
CHEESE? WE LOVE A CREAMY DREAMY
BOWL OF MAC AND CHEESE. SO JUST BY ADDING IN ROASTED
SWEET POTATO, YOU, FIRST OF ALL, YOU GET A
BEAUTIFUL POP OF COLOR, YOU INCREASE OR EVEN DOUBLE THE
VOLUME AND YOU, IT HAS A BEAUTIFUL CREAMY
TEXTURE THAT COMPLEMENTS THE MAC
AND CHEESE. BUT YOU ALSO GET A BLAST OF BETA
CAROTENE FOR A GLOWING
COMPLEXION. SO IT IS A SUPERFOOD. I WASN’T
EXPECTING TO LIKE THAT. ISN’T IT
DELICIOUS? SHE HAS A SWEET SORT OF NUTTY FLAVOR
AND IT’S CREAMY. THE OTHER THING IS IF YOU HAVE
FINICKY EATERS IN THE HOUSE
BEFORE YOU ADD IT IN, YOU COULD MASH IT UP AND THEN
MIX IT WITH THE, THE SAUCE, YOU DISGUISE IT. THEY’LL NEVER KNOW. FAVORITE OF THE MORNING. OK? WE ARE CREATING A BULKIER
BURGER WITH BENEFITS. SO THIS IS A BURGER. YOU SEE THE
SIZE OF IT. THIS IS A POUND OF EITHER GROUND
BEEF OR TURKEY. AND HERE WHAT I’VE DONE ON THIS
ONE IS I’VE LITERALLY MIXED THE SAME POUND WITH TWO
CUPS OF CHOPPED GREENS. AND SO AGAIN, YOU GET A BIGGER
BURGER, IT TASTES ABSOLUTELY
DELICIOUS. SO HERE I USE SPINACH, BUT IT
COULD BE KALE SWISS CHARD
COLLARD GREENS. REALLY? ANYTHING THAT YOU LOVE, YOU JUST
CHOP IT UP AND YOU ADD IT RIGHT
INTO THE MIX. ISN’T IT DELICIOUS FORWARD TO GETTING A THIRD
ALCOHOL INDUSTRY. THIS IS THE THIRD OF THE SANGRIA INHERENTLY HAS ANTIOXIDANTS.
THANKS TO ALL OF THE FRUIT,
RIGHT? BUT ALSO THEY GENERALLY WILL
TEND TO ADD A SWEETENER TO SEE WHAT SHE’S GONNA SAY. THIS IS WHAT WE’RE
GONNA DO AFTER YOU HAVE YOUR
GLASS OF SANGRIA, YOU JUST ADD IN, YOU TOP IT OFF
WITH A FLAVORED SPARKLING WATER WATER AND SO IT SLIGHTLY WILL
DILUTE THE BOOZE. IT’LL GIVE YOU
MORE AND IT ADDS THE FIZZY FUN. OK, LET’S GO. OH, YEAH, YOU
DRANK IT STRAIGHT. OK. NOTHING WRONG WITH THAT. CHANEL. AND YOU KNOW WHAT ELSE WITH THE
FRUIT IN IT? IT’S JUST
BEAUTIFUL. I THINK IT’S SUCH A FESTIVE DRINK. OH, THANK YOU. AM I ALL THESE IDEA AND THIS MORNING WE ARE DIGGING
IN WITH CHEF TANYA HOLLAND. OF COURSE, SHE’S BEST KNOWN FOR HER
INVENTIVE TAKE ON MODERN SOUL
FOOD AND COMFORT CLASSICS. SHE’S ALSO THE EXECUTIVE CHEF
AND OWNER OF BROWN SUGAR KITCHEN
IN CALIFORNIA. TANYA. SO GOOD TO SEE YOU.
THANKS FOR WAKING UP EARLY THIS
MORNING. HI, CRAIG. HI, CHANEL. HI, DYLAN. NICE TO SEE YOU BEFORE. AND I DID A SEGMENT TOGETHER ABOUT
FOUR YEARS AGO I THINK. AND YOU
REMEMBER? THANK YOU. BEFORE WE START COOKING TANYA, I
WANNA TALK ABOUT THIS PODCAST
REALLY QUICKLY HERE UH TO TANYA’S TABLE, YOU KNOW, AESHA CURRY AND DANNY GLOVER. UM WHAT CAN WE EXPECT TO HEAR
THIS TIME AROUND IN THIS NEW
SEASON. IT’S, IT WOULD BE REALLY COOL,
YOU KNOW, SUCH A VARIETY OF
PEOPLE. I HAD THE BEST CONVERSATION WITH
LARS ULRICH, THE DRUMMER FROM
METALLICA. YOU KNOW, YOU WOULDN’T THINK WE MIGHT NOT HAVE SOMETHING IN
COMMON, BUT WE FOUND LOTS OF
COMMON DENOMINATORS, WHICH IS SOMETHING I LOVE. UM, I TALKED TO BLACK PANTHER
LEGEND, ERICA HUGGINS. LIKE, IT’S REALLY, REALLY FUN AND I
CAN TELL YOU REALLY QUICKLY
BEFORE WE GET TO THE FOOD, I’VE NEVER HEARD OF NEW SOUL
FOOD. WELL, I MEAN, IT’S A MADE UP
TERM. DID YOU HEAR FROM IT? BECAUSE I
CREATED IT FAIR ENOUGH. I THINK I MIGHT HAVE BEEN ONE OF
THE FIRST PEOPLE TO USE IT. BUT, YOU KNOW, JUST LIKE EVERY
ETHNIC FOOD, IT’S LIKE WE’VE GOT
TO MOVE INTO, YOU KNOW, THE, THE NEW WAYS OF
EATING MORE SUSTAINABILITY, MORE
VEGETABLES. UM AND UH ALWAYS DELICIOUS THOUGH. SO TELL
US ABOUT THIS SWEET POTATO KALE
HASH. I SEE YOU’RE WORKING IN THE
VEGGIES FOR SURE. YEAH. YEAH. YOU KNOW, I MEAN, SOUL FOOD. YOU HAVE TO HAVE SWEET POTATOES
AND I JUST LOOK FOR DIFFERENT WAYS TO USE
THEM INSTEAD OF, YOU KNOW, THE TRADITIONAL WAY OF
COOKING. AND I LOVE A GOOD HASH FOR
BREAKFAST. SO I HAVE SOME UH
ONIONS, CARAMELIZING HERE. THEY’RE JUST COOKING TO THE UH
TRANSLUCENT, ADDING SOME FRESH UH BELL
PEPPERS, YELLOW AND RED. YOU CAN USE
GREEN IF YOU WANT. JUST UH COOK THOSE DOWN. BUT THESE ARE LIKE SIMPLE ITEMS
TOO THAT YOU, YOU KNOW, MOST PEOPLE HAVE THESE AROUND. NOT VERY EXPENSIVE, EASY TO
ACCESS TO USE THEM TOO. YEAH, EXACTLY. YOU KNOW, YOU
MIGHT HAVE SOME LEFT OVER. SO WE LET THAT COOK DOWN A
LITTLE BIT AND THEN I ADD KALE
AND I HAVE, UH, CURLY LEAF KALE ACTUALLY MIXED IN SOME OF THE,
UH, LA SONATA KALE, WHICH IS THE, THE DINO KALE AND YOU JUST, YOU
KNOW, TAKE IT OFF THE STEM. YOU DON’T WANT THE STEM IN
THERE. IT TAKES A LITTLE BIT
LONGER TO COOK. IF YOU’RE BRAISING, IF YOU’RE
MAKING A STEW, YOU CAN PUT THE
STEM, BUT WE’RE JUST GONNA COOK THIS
DOWN. TELL YOU HOW LONG DOES THE DISH
TAKE FROM BEGINNING TO END?
ROUGHLY? NOT VERY LONG. UM I WOULD SAY 20
MINUTES. PROBABLY THE THING THAT’S GONNA
TAKE YOU THE LONGEST IS THE
DICING. SO YOU GOT TO DICE THE PEPPERS,
DICE THE ONIONS. UM I HAVE SOME SWEET POTATOES THAT ARE ALREADY
DICED AND COOKED. THEY JUST COOKED IN BOILING
WATER FOR FIVE MINUTES. START
THEM WITH COLD WATER. A LITTLE SALT, BRING THEM UP. UH
BECAUSE YOU, YOU KNOW, THEY’RE STILL FIRM BUT
THEY MASH BUT YOU DON’T WANT TO
OVERCOOK THEM FOR THIS. AND IT’S A ONE POT, YOU KNOW, KIND OF DISH. SO THAT MAKES IT NICE AS WELL. SO GOOD. AND AS THOSE ARE COOKING TANYA
REALLY QUICKLY TELL US ABOUT YOUR SHOW ON OWN IT’S CALLED
TANYA’S KITCHEN TABLE. YEAH. UM, IT’S REALLY FUN. I
MEAN, I GOT TO HAVE FRIENDS COME
AND SIT DOWN WITH ME. I’M COOKING SOME OF MY, UH,
USUAL SUSPECTS, UH, FAVORITES. AND THEN I HAVE ENDED WITH SOME
GREAT CONVERSATION AND, UM, WE DID SEVEN EPISODES ON OWN. HOPE TO DO MORE. THAT’S GREAT.
THAT’S GREAT. ALL RIGHT. SO, HOW DO YOU FINISH THIS OFF? OK. SO HERE IS SOME THAT’S FINISHED.
YOU SEE, EVERYTHING IS REALLY
COOKED DOWN. IT’S GORGEOUS. RIGHT? I THINK
IT’S BEAUTIFUL, BUT IT TASTES
GOOD. AND HERE’S A SERVING SUGGESTION.
I SAY I’M GOING TO HAVE IT WITH
A SUNNY SIDE UP EGG THAT I FLIPPED OVER. COULD YOU ADD BACON OR SAUSAGE
TOO IF YOU WANTED? I MEAN, YOU COULD, YOU KNOW, THE
WHOLE IDEA WAS TO BE A LITTLE
HEALTHIER, YOU KNOW, JANUARY, JANUARY. YEAH. DYLAN, I LOVE BACON WITH A FAVORITE HOT SAUCE, BACON SAUSAGE. I LOVE IT. WHATEVER YOU WANT. I WANT TO TALK ABOUT A COMFORT
DISH. THANK YOU SO MUCH. THANK YOU. OH, MY PLEASURE.
ABSOLUTELY. IF YOU WANT TO FIND GUYS, YOU GOT IT, GO TO OUR
WEBSITE FOR THIS RECIPE AT
TODAY.COM/FOOD. IT’S ANOTHER EDITION OF COOKING
WITH CAL. AND WHAT ARE WE MAKING
TODAY? CH CH COOKIES. OK. SO I KNOW EVERYONE
HAS THEIR OWN CHOCOLATE CHIP
COOKIE RECIPE. THIS IS ONE THAT I’VE BEEN
TRYING TO PERFECT FOR YEARS. SO INSTEAD OF USING JUST REGULAR FLOUR, I’M GOING TO USE HALF REGULAR FLOUR AND HALF CAKE
FLOUR. ALL RIGHT. SO WE ALREADY HAVE THE REGULAR
FLOUR IN HERE. WE NEED TO ADD THE CAKE FLOUR.
IRON. NICE EIGHT CLOER. I DON’T THINK ANYBODY LIKES TO
EAT PLAIN FLOUR. SO LET’S FILL THIS UP TO A CUP. NO, WE HAVE THE RIGHT. SO WE’RE NOT GONNA FLATTEN IT
THIS TIME BECAUSE I LIKE TO PUT A LITTLE BIT EXTRA FLOUR BECAUSE
IT MAKES IT A BIGGER FATTER
COOKIE. COOL. PUT A SALT. YEAH. OH, WOW. YOU KNOW WHAT THIS IS. UM, THEY DON’T FEEL LIKE A CHILD. YEAH. YOU JUST WANT TO GET IT COMBINED
WITH THE SALT AND BAKING SODA
AND FLOUR, BUT KEEP IT ON THE BOWL. OK. ALL RIGHT. HERE’S SECRET NUMBER
TWO. INSTEAD OF ALL BUTTER, WE’RE GOING TO USE HALF BUTTER
AND HALF VEGETABLE SHORTENING. EVEN THOUGH IT’S EQUAL PARTS
SUGAR AND BROWN SUGAR, YOU USE A LITTLE EXTRA BROWN
SUGAR THAN REGULAR SUGAR. AND I THINK YOU JUST DON’T WANT
A LITTLE EXTRA SUGAR. THAT’S OK.
RIGHT. COME ON. COME WITH ME ONE DEAR. THE SUGAR. YOU KNOW WHAT THIS IS? AND NOW ME AND THIS SKI GREASE TO BUILD THE UH, WELL, NOT YOUR, NOT YOUR STRONG FIRST. LOOK WHAT IT DID COMBINE. THERE WE GO. YOU READY TO DUMP THOSE EGGS IN? THEN I CAN HAVE A LOT, NOT A LOT OF LOT COS THERE’S RAW
EGGS IN HERE. LITTLE BIT. WHICH PART OF THE CHOCOLATE CHIP
COOKIE RECIPE DON’T WE HAVE IN
HERE YET? CHIP. YEAH. SEE HOW FLUFFY IT IS. SO, I DON’T KNOW IF THIS IS
QUITE A SECRET, BUT WE COULD
CALL THIS SECRET NUMBER FOUR. I LIKE TO LEAVE A BIG BLOB OF
COOKIE. THE QUA, RIGHT? SECRET NUMBER FIVE, YOU HAVE TO PUT THESE IN THE
REFRIGERATOR FOR AT LEAST AN
HOUR. SO THEY HARDEN UP NICELY AND
THEN THEY GO RIGHT FROM THE
REFRIGERATOR INTO THE OVEN. MY LAST SECRET IS THEY GO IN A
375 DEGREE OVEN FOR EXACTLY 14
MINUTES. EVEN IF THEY DON’T LOOK DONE.
YOU TAKE THEM OUT. MHM. WHAT DO YOU THINK? GOOD. DO YOU LOVE THAT? HM. FOR THESE RECIPES? AND MORE HEAD
TO B I SLASH IT TODAY, WE’VE GOT TWO LADIES WHO
ARE GOING TO MAKE OUR MORNING
EVEN SWEETER. IT’S MAYA AND A CHRISTIAN AND THEY’RE ALSO KNOWN AS TWIN
TO COOK AND YOU KNOW WHAT, YOU’VE COME TO THE RIGHT PLACE
BECAUSE BARBARA AND I’VE DECIDED TO START OUR
INSTAGRAM HANDLE. Y’ALL CALLED TWINS THAT EAT. ARE
YOU? AND I WENT FROM BAKING COOKIES IN
THEIR BROOKLYN KITCHENS DURING THE PANDEMIC TO
CREATING A SUCCESSFUL BAKING BUSINESS AND, AND BY THE WAY, MAYA, Y’ALL ARE STARTING A SHOW TOO.
IS THAT RIGHT? WE ARE SO EXCITED. THERE’S SO
MUCH HAPPENING RIGHT NOW AND
WE’RE JUST SO EXCITED FOR EVERYONE TO SEE
WHAT WE’RE WORKING ON. WE’RE EXCITED BECAUSE WE’RE
STARTING AN INSTAGRAM INSPIRED
BY Y’ALL CALLED TWINS. THAT WHAT ARE WE GONNA EAT TODAY? WE’RE SO EXCITED TO SHOW YOU
TODAY. WE ARE MAKING THE OG AND THAT IS
A BROWN BUTTER DARK CHOCOLATE
CHUNK COOKIE WITH SEA SALT. OUR FAVORITE. IT’S THE, DID YOU KNOW THAT MY SISTER HAS
A COOKIE ADDICTION TO YOUR
BREAKFAST. OK? WALK US THROUGH IT. I’M GONNA TAKE YOU THROUGH. SO
FIRST WE’RE GONNA BROWN THE
BUTTER. YOU WANNA BROWN THE BUTTER ON
MEDIUM UNTIL IT GETS A NUTTY
SCENT. UM AN AMBER COLOR. I’M GONNA SAY SEVEN TO LIKE
EIGHT MINUTES. OK. UM ROUGHLY AROUND AND THEN UM IN
THE MEANTIME, WE CAN DO OUR DRY
INGREDIENTS. SO YOU ALWAYS DO THE DRY AND WET TOGETHER. EXACTLY. SO YOU’RE
GOING TO START WITH TWO CUPS OF
FLOUR. YOU DON’T LAUGH AT ME BUT YOU’RE DOING SO GOOD. YOU’RE
DOING IT. MY SISTER JUST LAUGHED. OK? THAT’S PART OF BEING A TWIN AND THEN YOU’RE GONNA MIX THE
BAKING SODA, THE SALT, YOU’RE GONNA WHISK THAT
TOGETHER. YOU’RE GOOD IN THE KITCHEN. I
CAN TELL I’M GOOD IN THE, IN THE KITCHEN
IN THE PANTRY WHILE I NOT THE START YOU’RE GONNA MIX THAT UP AND
THEN YEAH, WE HAVE THE UH BROWN
BUTTER. IT’S COOLING. UM, YOU WANT IT TO GET TO ROOM
TEMPERATURE AND THEN YOU’RE
GONNA MIX THE SUGARS TOGETHER. UM, I DON’T KNOW IF YOU WANNA
POUR THAT. GO IN HERE. DO IT UP. ALL RIGHT SIS YOU WANNA HELP ME?
DON’T BE SHY WITH IT. YES. THE
BROWN SUGAR, THE SUGAR THEM TOGETHER. IT’S GONNA GET LIKE A LIGHT AND
FLUFFY KIND OF. UM I GUESS AND THEN YOU THROW THE VANILLA IN
THERE. SO NO, I’M NOT EATING IT. I LOVE THAT. YOU
THOUGHT I WAS EATING IT. YEAH, I’M LIKE DON’T EAT IT. IT SMELLS AMAZING AND YOU’RE JUST GONNA
WHISK THAT UP LIKE DON’T BE SHY.
PUT ALL THAT. YOU GO TO THE GYM. I CAN TELL IT ALL GREASE. YEAH. ELBOW GREASE IN YOUR EGGS. THE TWO EGGS. YOU’RE ON THE EGGS. BEAUTIFUL. HOW BEAUTIFUL ARE
THESE EGGS? LOOK HOW ORANGE THEY ARE. THAT’S
THE WAY IT’S AND YOU’RE GONNA MIX IT UNTIL
THEY CREAM TOGETHER. OK. AND THE BATTER IS GONNA BE
LIGHTER IN COLOR AND A LITTLE
FLUFFY EXCELLENT SMELL AMAZING. YOU WILL BE
TEMPTED TO EAT. OK? YOU WILL BE TEMPTED AND RIGHT OVER HERE WE HAVE SOME
CHOPPED CHOCOLATE, WE HAVE SOME CHIPS WE HAVE SOME
CHUNK. OH, WAIT, TAKE IT THIS WAY AND THAT YOU ARE. YEAH. LET’S GO OVER HERE, OVER HERE IN THE BACK OF THE KITCHEN. SO, WHAT YOU DO IS YOU MIX THE
WET IN THE DRY AND THEN THAT IS
GOING TO, TO CREATE THIS BEAUTIFUL DOUGH
WE HAVE, OH MY GOSH. GORGEOUS. AND SCOOP IT UP ANY SIZE YOU
WANT. I DO A HUGE COOKIE. I LIKE WHEN I’M DIETING. I DO A TINY
COOKIE. THAT’S A GOOD IDEA. I LOVE THAT ONE. YOU SHOULD
LEAVE IT. YEAH, EXACTLY. IT’S ABSTRACT ART. DO YOU GUYS HAVE TWIN TALK? DO
YOU ALL SPEAK YOUR OWN LANGUAGE ALL THE TIME?
WE LOOK AT EACH OTHER. IT’S LIKE
EYE CONTACT. WE FINISH EACH OTHER’S SENTENCES
ALL THE TIME. I THINK PSYCHIC ABILITIES ALL THE TIME. YEAH. WHAT ARE YOU THINKING
RIGHT NOW? I WANT THE COOKIES. SEE, THESE ARE READY. HOW LONG DO WE
BAKE THESE? WE’RE GONNA BAKE THOSE AT 350
FOR ABOUT 7 TO 12 MINUTES DEPENDING ON YOUR, YOU KNOW YOUR
OVEN. UM YOU WANT IT TO GET LIGHT
BROWN, GOLDEN BROWN AROUND THE
EDGES, WHAT WE EAT AND THEN IT LOOKS LIKE
YOU TOPPED IT WITH YOU PULL IT
OUT THE OVEN, YOU TOP IT WITH SOME CHOCOLATE
CHUNKS TO CREATE THE BEAUTIFUL
POOL THAT YOU SEE. TOP IT WITH SEA SALT. DONE. ALL RIGHT. WE DO OUR LITTLE TWIN, OUR TWIN
SYMBOL, TWIN, TWIN POWERS,
UNITE. UNITE. Y’ALL ARE INCREDIBLE MILK. YOU DEFINITELY WANT TO
HAVE IT WITH MILK. IT’S A NICE COCKTAIL. ABSOLUTELY. ALL RIGHT Y’ALL. THANK YOU SO MUCH, MAYA AND
ARIA, THE A K A, THE TWINS THAT COOK AND WE’RE
GONNA BE THE TWINS THAT EAT,
CHECK THEM OUT ON INSTA AND FIND THESE RECIPES. GO TO
TODAY.COM/FOOD. TODAY. NUTRITION IS JOY B HERE FOR SUPERFOOD FRIDAY. WE ARE GOING TO MAKE SOME SUPER
DELICIOUS YET HEALTHY COOKIES AND I KNOW
BECAUSE I WANT. ALL RIGHT. OH MY GOD, THEY’RE SO
YUMMY. THEY ARE SOFT BAKED PEANUT
BUTTER CHOCOLATE CHIP COOKIES AND THEY’RE VERY SIMPLE
TO THROW. I CAN COOK. AWESOME. SO WE HAVE HERE BROWN
SUGAR. IT’S ONLY SIX
TABLESPOONS. MOST OF THE TIME COOKIES WILL BE A FULL CUP OF SUGAR. ALREADY KNOW THEY’RE GREAT BEFORE THAT. LET’S PUT TWO EGGS. OK? I’M GOING TO PUT IN A TEASPOON OF VANILLA EXTRACT. NOW
YOU BEAT THE EGGS BEFORE YOU PUT
IT IN. YES. BUT WE’RE DOING A CRASH COOKIE. THAT’S GOING TO BE ONE CUP OF PEANUT BUTTER. YOU COULD USE CHUNKY AND ALSO
FOR NOT ALLERGIES IN THE HOUSE
YOU COULD SWAP IN. SO, BUT CASHEW SUNFLOWER. NOW INSTEAD OF FLOUR, THESE ARE
FLOURLESS AND GLUTEN FREE. WE’RE
PUTTING IN TWO CUPS OF OLD FASHIONED OATS AND NOW WE’RE JUST GOING TO FOLD
IN OUR SEMI SWEET OR DARK
CHOCOLATE CHIP. ABSOLUTELY. YOU ARE THE BOSS OF
YOUR COOKIES. ANYTHING YOU WANT AND THEN YOU’RE GOING TO JUST PUT THEM. IT’S GOOD. SHE JUST LIKE A LITTLE PARCHMENT PAPER. SO THEY
DON’T THINK A LITTLE BIT OF THE SAL THE KEY, YOU GET A POP OF SALTINESS WITH
EVERY BIT. THEY HAVE PEANUT BUTTER GOODNESS OF CHOCOLATE. AND YOU SEE THE, HOW LONG DO YOU THINK? 10 MINUTES AT 350 IN THE OVEN?
AND THEY’RE DONE. YOU GUYS, THIS IS EASY, SO EASY. NOW, ONE, NOW THIS IS EVEN, I’M MAKING A CHOCOLATE FUDGE
WITH JUST TWO INGREDIENTS. ALL WE DID HERE IS SOAKED DATE.
THESE ARE PITTED DATES. THEY GO IN THE BLENDER WITH A
LITTLE BIT OF THE LEFT OVER
WATER THAT YOU LIKE WHISKEY OR YOU CAN IF YOU BROKE YOU SAW IN R OR WITH AND NOW WE HAVE OUR PURE DATES. IT WITH ME SEMI SWEET AND YOU PUT THIS RIGHT, A LINED PARCHMENT PAPER LO PAN IN THE FREEZER FOR 1 TO 2 HOURS
AND THEN YOU SLICE THEM UP A BIT AND THEN THEY STAY IN THE FRIDGE
FOR. I’M A LITTLE NERVOUS ABOUT WHAT
THIS WILL DO TO MY TEETH, BUT I
AM GOING TO HAVE A, YOU REALLY LOVE THIS AND IT HAS A F CONSISTENCY AND IT’S GOOD FOR YOU AND YOU
GET SOME FIBER FROM THE DATE. IS
THAT DELICIOUS THIS LAST IN THE FREEZER. IF YOU
WANTED TO LIKE MAKE IT AHEAD AND KEEP IT, I WOULD SAY IT WOULD STAY IN THE
FREEZER FOR PROBABLY 1 TO 2
MONTHS FRIDGE. IT’S GONNA LAST FOR UP
TO A WEEK. SO TWO WINNING RECIPES WE’RE GONNA EAT IT RIGHT AWAY. JOY. THANK YOU SO MUCH FOR THESE RECIPES. HEAD,
TODAY.COM/FOOD. OK. WE ALL KNOW EATING VEGGIES. MORE VEGGIES IS A GREAT IDEA,
BUT THAT CAN BE KIND OF TRICKY
WITH YOUR KIDS. IT’S TRUE. SO, WE CALLED ON CHEF AND
COOKBOOK AUTHOR NIKKI DINKY. SHE’S SHARING RECIPES FROM HER
NEW COOKBOOK. IT’S CALLED MORE
VEGGIES, PLEASE. EASY KID APPROVED MEALS AND
FAMILY FRIENDLY COMFORT FOODS WITH SURPRISING
VEGGIE TWISTS. GOOD MORNING TO YOU, NIKKI. GOOD MORNING TO YOU. IT’S SO
GOOD TO BE HERE. I CANNOT WAIT TO SHARE SOME OF
THIS YUMMY FOOD TO HAVE YOU HERE. IT’S SO FUNNY. I’M LOOKING OVER THE MAC AND
CHEESE AND WHATEVER THAT IS. I’M LIKE A LOT OF VEGGIES IN
THERE. SO LET’S, LET’S, THERE’S AND SWEET POTATO WE’LL GET
THERE, WE’LL GET THERE. SO LET’S
START WITH THE FIRST ONE. THIS ONE SOUNDS TOO GOOD TO BE
TRUE. DOUBLE CHOCOLATE CHIP
MUFFINS. SO THESE, YEAH, WITH VEGGIES. SO THESE DOUBLE CHOCOLATE CHIP
MUFFINS ACTUALLY HAVE FIVE CUPS
OF SPINACH IN THEM AND THE WAY THAT I’M GONNA DO
THAT, WHAT WAS THAT? I SAID, WHAT I KNOW WHAT IS RIGHT. WE’VE GOT FIVE CUPS OF SPINACH,
WHICH IS BASICALLY A WHOLE
CONTAINER OF SPINACH AND BASICALLY ALL YOU’RE GONNA
DO IS YOU’RE GONNA PUT THAT
INSIDE OF YOUR BLENDER. YOU’RE GONNA ADD SOME NORMAL
INGREDIENTS LIKE EGG, A LITTLE BIT OF MILK AND I’M ACTUALLY GONNA PUT IN
JUST A LITTLE BIT OF OIL AND VANILLA BECAUSE I’VE GOT
AN OIL REPLACEMENT HERE. AND WHAT THAT IS, IS AVOCADO. OH, SO THE AVOCADO IS ANOTHER
HEALTHY INGREDIENT THAT’S GONNA HELP REPLACE SOME OF THAT
OIL. AND WITH THE SPINACH, YOU KNOW,
I JUST, I LOVE THE IDEA OF TAKING SOMETHING THAT MY KIDS
LOVE TO EAT ANYWAY, ESPECIALLY SOMETHING LIKE
MUFFINS WITH CHOCOLATE AND I, ALL THESE VEGETABLES IN. SO THAT NO MATTER WHAT HAPPENS
WITH THE REST OF THE DAY, I KNOW THAT THEY’VE HAD THEIR
SPINACH, IT JUST KIND OF TAKE THE PRESSURE A LITTLE BIT. SO YOU JUST BLEND THAT UP, YOU JUST BLEND IT UP. IT’S GONNA
LOOK LIKE THIS GUY IN ALL OF HIS
GREEN GLORY. AND THEN WE’RE GONNA ADD IT TO
OUR DRY INGREDIENTS. I JUST GOT A LITTLE BIT OF
FLOUR, SOME COCOA POWDER, SOME
BROWN SUGAR AND THEN WE’RE GONNA PUT THIS
GREEN MIXTURE RIGHT ON IN THERE. I HAVE TO TELL YOU,
I’VE BEEN DOING THIS FOR
DECADES. I HAVE NEVER SEEN ANYBODY PUT
SPINACH AND CHOCOLATE MUFFINS.
I’VE SEEN AVOCADO FOR DECADES. WHAT I’VE BEEN DOING COOKING SEGMENTS
FOR 22 YEARS. LITERALLY, THAT’S NOT POSSIBLE BECAUSE YOU
ARE ONLY 29 YEARS OLD. HEY, NIKKI. WHAT ABOUT YOU? THE, THE BIG, I MEAN, I LOVE
THIS BUT SOME, I HAVE SO MUCH TROUBLE FINDING A
RIPE AVOCADO AT THE RIGHT TIME. WHAT’S YOUR, WHAT’S YOUR HACK
FOR THAT? I AGREE. IT IS SO DIFFICULT. I
MEAN, REALLY MY BEST HACK IS TO
KEEP MULTIPLE ON HAND. BASICALLY, EVERY TIME I GO TO
THE GROCERY STORE, I GRAB
ANOTHER ONE. SO I’VE ALWAYS GOT ONE THAT’S A
LITTLE OVER RIPE ONE THAT’S A
LITTLE UNDER. BUT IF IT’S GETTING TOO RIPE,
PUT IT IN THE FRIDGE. IF IT’S NOT RIPE ENOUGH, GET IT
ON THE COUNTER AND TO A DEGREE, PATIENCE,
PATIENCE. AL SO NICKY, I DON’T WANNA RUN
OUT OF TIME HERE, BUT I MEAN, I’M SURE I ALREADY KNOW THE
ANSWER TO THIS BUT THE SPINACH DOESN’T
OVERPOWER THE CHOCOLATE AT ALL. IT REALLY DOESN’T. EVEN THOUGH YOU SEE A LITTLE BIT, YOU SEE A LITTLE BIT OF A GREEN
TINGE HERE, BUT EVEN THAT IS
GONNA GO AWAY WHEN IT BAKES. SO THESE BAKE UP JUST ABOUT 20
MINUTES AND THE GREEN COLOR GOES
AWAY COMPLETELY. IT’S NOTHING BUT THAT RICH DEEP,
DARK CHOCOLATE BROWN. AND I’M TELLING YOU GUYS THEY
ARE MOIST, THEY ARE TENDER AND THEY ARE JUST THE MOST
DELICIOUS MUFFINS THAT YOU’RE
GONNA HAVE. AND I LOVE, I KNOW THAT’S FANTASTIC. WELCOME BACK, EVERYBODY. WELL, THIS MORNING ON TODAY,
FOOD, WE ARE JOINED BY ONE OF OUR
FAVES FROM HER KITCHEN IN L AJ DE LAURENTIS. HEY J SHE’S JOINING US WITH TWO GREAT PRICE OF ONE. THEY’RE NOT ONLY
FULL OF FLAVOR BUT THEY’RE GOOD
FOR US TOO. PERFECT FOR ANYBODY LOOKING TO SLIM DOWN FOR THE
SUMMER. UH BOTH OF THEM CAN BE FOUND IN
GIADA’S NEW BEST SELLING BOOK.
EAT. BETTER. FEEL BETTER. GIADA. ALWAYS, GOOD TO SEE YOU.
THANKS FOR COMING BACK. WHAT ABOUT THIS? GOOD MORNING. GOOD MORNING. WHAT’S THE STORY IN THIS NEW
COOKBOOK? OH. YOU KNOW, THIS NEW COOKBOOK IS,
UH, A LITTLE BIT LIGHTER THAN THE
ONES I’VE HAD IN THE PAST. TALKING A LOT ABOUT MY, UH, MY
JOURNEY TO FEELING BETTER. UM, I WASN’T, I WASN’T SO WELL IN MY EARLY
FORTIES AFTER WORKING AND HAVING A CHILD AND HAD CHRONIC SINUS
INFECTIONS AND WAS ALWAYS SICK. SO I HAD TO FIND A WAY TO EAT THE
THINGS I LOVE, BUT, YOU KNOW, REDUCE THINGS LIKE SUGAR AND
REFINED CARBS AND GRAINS AND
GLUTEN AND DAIRY, YOU KNOW, SOME OF THE REGULAR
CULPRITS. SO THIS BOOK HAS SORT OF HAS A
THREE DAY REBOOT WHERE YOU CAN
CLEAN ALL THAT STUFF OUT FOR THREE
DAYS AND THEN SLOWLY REINTRODUCE
STUFF BACK IN. SO YOU GET TO EAT ALL THE THINGS
YOU LIKE AND STILL FEEL GREAT.
ALL RIGHT. SO WHAT ARE WE EATING TODAY?
JADA? SO WE’RE GONNA MAKE A RASPBERRY
VINAIGRETTE ACTUALLY, FOR A GREAT SALAD THAT YOU CAN
TAKE TO PICNICS OR HAVE AT HOME OR AS A SIDE OR EVEN AS
A LUNCH. UM, IT’S AN ESCROW AND OLIVE
SALAD. WE PUT SOME MUSTARD AND SOME
OLIVE OIL A LITTLE BIT, A TABLESPOON OF APPLE CIDER
VINEGAR AND A CUP OF FRESH
RASPBERRIES. SO IN THE SUMMER, I LOVE TO USE FRESH BERRIES TO
MAKE VINAIGRETTES BECAUSE I THINK
THEY LOOK REALLY PRETTY. UM, AND THEN YOU JUST BLEND IT
ALL UP AND IT, IT ENDS UP LOOKING LIKE THIS TO
AVOID THE LOUD NOISE FOR THE
NEXT 20 SECONDS. UM, I USUALLY MAKE A BUNCH. YEAH,
EXACTLY. AND THEY’RE ALL OVER
THE PLACE. SO, UM, TO KEEP THEM ASLEEP. SO I MAKE A BUNCH AND I KEEP
THEM IN THESE, IN THESE GLASS
CONTAINERS, IN THE FRIDGE SO I CAN PULL IT
OUT WHENEVER I NEED IT. YOU CAN MAKE IT WITH
BLUEBERRIES, YOU CAN MAKE IT
WITH, WITH STRAWBERRIES. AND THEN WHAT I DO IS I JUST TOP
MY SALAD. IT DOES. IT KEEPS FOR A WEEK SO YOU CAN TOP IT WITH IT. AND YOU GUYS, IT’S NOT JUST FOR
SALADS. I PUT IT ON CHICKEN, I
PUT IT ON FISH. UM SO THERE’S A LOT OF THINGS
YOU CAN USE THIS DRESSING ON IF
YOU WANT. SO THEN I USE A LITTLE BIT OF UM
ROASTED ALMONDS AND THEN A LITTLE BIT OF
GORGONZOLA. NOW, OBVIOUSLY, IF YOU’RE DOING
A THREE DAY REBOOT, YOU WANT TO REMOVE AND NOT ADD
THE GORGONZOLA. BUT OTHERWISE YOU CAN ADD THE GO
GONZO IN THERE. AND UM YOU CAN USE SOME CHOPPED
OLIVES. I LIKE BLACK AND I LIKE GREEN
FOR THAT NICE SORT OF RICH
FLAVOR AND THEN SOME MORE RASPBERRIES
ON TOP TO MAKE IT COLORFUL. AND THEN I TAKE THIS GREAT
VINAIGRETTE AND, AND I THINK PEOPLE DON’T
THINK ABOUT MAKING VINAIGRETTES
FROM FRESH BERRIES. BUT IN THE SUMMERTIME. IT IS
PERFECT. AND I DON’T KNOW IF YOU
GUYS CAN SEE THIS, BUT LOOK HOW BEAUTIFUL THAT IS. YOU CAN SEE THAT BRIGHT. YEAH, EXACTLY. SUPERFOOD SALAD.
AND YOU CAN SEE THAT THE, UH, THE COLOR IS SO VIBRANT. IT’S ONE OF THE BEST WAYS FOR ME
TO GET MY DAUGHTER TO BASICALLY
EAT IT. THERE’S ALSO SOME SHAVED FENNEL
IN HERE BECAUSE I LOVE THE CRUNCH AND
THAT, UM, THAT FENNEL HAS A LOT OF
NUTRIENTS IN IT THAT I THINK PEOPLE SEE IT AT THE
GROCERY STORE, IT’S A BULB AND THEY DON’T KNOW
WHAT TO DO WITH THAT. SO YOU CAN JUST SHAVE IT REALLY,
YOU KNOW, IT REALLY THINLY. WELL, YOU CAN PUT IT ON A
MANDOLIN IF YOU WANT SAVANNAH,
BUT YOU CAN JUST TAKE A KNIFE. YEAH. BUT YOU CAN JUST TAKE A KNIFE
AND JUST SLICE IT JUST LIKE THIS AND YOU CAN SEE THAT
IT KIND OF FALLS APART. IT’S, IT TASTES LIKE LICORICE.
ACTUALLY. IT’S LIKE LICORICE WITH NO SUGAR
IN IT. SO YOU TOSS THAT ON TOP AND THEN YOU ALSO, I ALSO LIKE
TO ADD BESIDE ADDING ES SCROLL. DO YOU GUYS KNOW WHAT ES SCROLL
IS? DO YOU KNOW WHAT IT LOOKS
LIKE? BUT I NEVER COOK WITH IT. IT’S INTIMIDATING. OH, REALLY? WELL, YOU JUST WASH
IT LIKE ROMAINE CRAIG AND YOU JUST CLEAN IT UP AND YOU
CHOP IT UP AND YOU JUST PUT IT IN YOUR SALAD AND I ALSO ADD A
LITTLE BIB LETTUCE BECAUSE IT’S
NICE AND SOFT. SO WHEN YOU HAVE LIKE A LEAFY
GREEN THAT HAS A LOT OF BODY TO
IT, THAT YOU KIND OF HAVE TO CHEW A
LITTLE BIT. IT’S REALLY NICE TO HAVE
SOMETHING NICE AND LIGHT AND
BUTTERY TO GO WITH IT. SO I THINK TEXTURES IS REALLY
IMPORTANT WHEN YOU’RE MAKING A
SALAD. SO IT DOESN’T FEEL LIKE SO MUCH
ROUGHAGE AND CRAIG IF YOU DON’T
WANT TO USE ESQUIRE BECAUSE IT’S TOO INTIMIDATING. UM, YOU COULD ALWAYS USE ROMAINE. SO THERE YOU GO. SO YOU CAN KIND OF EVERYBODY’S ALWAYS INTO THE
COOKIES. YES. SO THEY ARE
CHOCOLATE CHIP QUINOA. I KNOW. THAT MIGHT SOUND A
LITTLE BIT O YEAH. YEAH, EXACTLY. I KNOW. I KNOW. I KNOW. I KNOW. BUT IT, SO BASICALLY THE QUINOA ADDS
A LITTLE BIT OF CRUNCH TO THEM.
RIGHT? SO YOU TOAST THE QUINOA IN A SKILLET UNTIL IT GETS JUST
EVER SO SLIGHTLY GOLDEN BROWN. AND I TOSS THAT IN AND I’M
BASICALLY USING NO REFINED SUGAR AND NO REFINED FLOUR. SO COCONUT
FLOUR AND ALMOND FLOUR. YOU ADD THE QUINOA IN CHOCOLATE
CHIPS AND YOU CAN USE WHATEVER KIND OF
CHOCOLATE CHIPS YOU LIKE. I LIKE DARK UM, DARK CHOCOLATE BUT YOU CAN USE
MILK IF YOU WANT IT AND COCONUT SUGAR AND SO YOU MIX IT ALL UP. YOU DON’T NEED ANYTHING FANCY,
MAKE IT IN A BOWL AND THEN I
JUST SCOOP IT, CHILL IT FOR LIKE 30 MINUTES AND
THEN THROW IT IN THE OVEN. THIS IS WHAT YOU GET AND THEY NICE AND THICK LIKE A, WOW. FROM TWO YEAR TO QUINOA. THERE’S A LOT HAPPENING TODAY. YOU GUYS, I’VE NEVER HEARD OF A CHOCOLATE
CHIP QUINOA COOKIE. PEOPLE WHO PIVOTED AND TOOK
THEIR LIVES IN AN ENTIRELY NEW
DIRECTION. TODAY, WE ARE MEETING A WOMAN WHO
TRADED IN A WALL STREET CAREER TO RAISE HER KIDS AND THAT’S
WHEN SHE DISCOVERED A DELICIOUS
HIDDEN TALENT RECIPES ARE FOR THE BIRDS AND NEVER
MEASURE HERE AT SHELLY’S CHOCOLATE CHIPS
IN WILLIAMSBURG, VIRGINIA. 63 YEAR OLD GINA CELLI IS IN THE ZONE. YOU CAN’T
BE STINGY WITH THE CHIPS EVERY DAY. SHE CRANKS OUT DOZENS OF COOKIES
FROM THIS KITCHEN WITH HER
HUSBAND, ANTHONY’S HELP WHERE THE MAGIC
IS GONNA HAPPEN. KIDS A FAR CRY FROM THEIR PAST LIVES
IN A VERY DIFFERENT WORLD. I GOT MY B A IN ECONOMICS. I
GRADUATED COLLEGE IN 1981 AND I KNEW I WANTED TO BE
ON WALL STREET LIKE THAT WAS MY
DREAM. GINA ENDED UP WORKING IN
COMMODITIES TRADING FOR SEVERAL
BROKERAGE FIRMS. WE EXECUTED ORDERS. YOU KNOW, I
WENT OUT AND GOT BUSINESS, WE
TRADED. SO I WENT DOWN TO THE TRADING
FLOOR A LOT AND THAT’S ACTUALLY HOW I MET MY
HUSBAND. THEY GOT MARRIED. AND AFTER 13 YEARS IN FINANCE, GINA REALIZED SHE WANTED TO BE A
STAY AT HOME MOM INSTEAD RAISING
FOUR KIDS. I JUST FELT THAT I WAS THE
LUCKIEST WOMAN IN THE WORLD THAT WAS THE
CULMINATION OF MY LIFE. BUT IT WAS ALSO THE BEGINNING OF THIS BUSINESS. THAT’S BECAUSE AS A MOM, GINA DISCOVERED SHE HAD A KNACK
FOR MAKING REALLY GOOD COOKIES. I KNOW IT’S SO CLICHE AND, BUT I
WAS THE MOTHER BRINGING THE COOKIES TO ALL THE GAMES. I RAN THE
BAKED TABLE AT THE CHRISTMAS
FAIR AND MY WEDDING COOKIES WERE SO
POPULAR. THERE WAS LIKE INSIDER TRAINING
ON THEM. PEOPLE LIKE WOULD COME IN EARLY BUY THEM, PUT THEM UNDER THE
TABLE BEFORE THEY EVEN WENT OUT
FOR SALE. SO AFTER THE KIDS WERE ALL
GROWN, GINA BORED WITH AN EMPTY
NEST, DECIDED TO GET BACK INTO THE
MARKET IN 2018, NOT IN BLUE CHIPS BUT CHOCOLATE
CHIPS. I SAID TO MY HUSBAND, WHY
DON’T I SELL COOKIES? AND HE’S LIKE WHAT? I DON’T, WHY
NOT? I LOOKS LIKE PEOPLE LIKE THEM.
LET’S TRY IT. AND WE WOUND UP BUYING LIKE
EQUIPMENT LIKE THIS. WE DIDN’T KNOW ANYTHING HOW TO
BUY IT, AN OVEN LIKE THAT OR THESE KIND
OF WORK TABLES AND, AND IT REALLY JUST SORT OF
MORPHED AND I STARTED WINNING LIKE
ACCOLADES BEST OF IN WILLIAMSBURG AND BEST IN
COASTAL VIRGINIA. AND THEN OF COURSE, PANDEMIC HIT LIKE MANY BUSINESSES DURING
COVID. SHE PIVOTED TO SHIPPING. I’M GONNA DO 34 PACKS A STARTING ONLINE AT GOLD BELLY, BUT EVENTUALLY SELLING THROUGH
SEVERAL HIGH END RETAILERS. WE’RE REALLY REALLY PROUD OF NOT KNOWING WHAT WE WERE DOING, DOING THIS
ON A WHIM AND NOW WE’RE WINNING. WE’LL DO 300 COOKIES FOR AN EVENT FOR
VALENTINE’S DAY. NUMBERS LIKE
THAT. DON’T FUSS ME. MY FIRST BIG ORDER LIKE THAT. I
WAS LIKE A DEER IN THE
HEADLIGHTS, BUT NOW I COULD DO 10 DOZEN ON ONE LEG STAND IN A HAMPER ON MY BACK. GINA SAYS
HER TIME ON WALL STREET WAS A
KEY INGREDIENT TO SUCCESS. I THINK COMMODITIES TAUGHT ME THE HIGHS AND LOWS OF A MARKET.
I THINK EVERYTHING IN LIFE IS A
SET UP AND YOU DON’T REALIZE IT AT THE
TIME. YOU KNOW, IT COULD HAVE BEEN 20
YEARS AGO. SET ME UP FOR THIS
PLACE IN TIME. IF YOU HAVE SOMETHING IN YOUR
HEART THAT YOU WANNA DO, TRY IT. LIKE AND, AND AGAIN, BACK TO
COMMODITIES, IF IT SUCCEEDS
FANTASTIC. IF IT DOESN’T, IT’S NOT THE END
OF THE WORLD. COMMODITIES FOR COOKIES. A TRADE
THAT’S SO FAR PAYING OFF PRETTY
WELL. WHEN I DO THE COOKIES, IT’S SORT
OF MY ART LIKE I’M CHANNELING SOMETHING IN
MY HEAD THROUGH MY HANDS. IT’S LIKE SUCH A KICK LIKE ALL
THE TIME WHEN PEOPLE BITE INTO
IT AND THEY’RE LIKE, THESE ARE REALLY DELICIOUS. LIKE THAT MAKES ME REALLY, REALLY HAPPY AND THEY’RE DANGEROUS COOKIES. I HAD A BOX
IN MY ROOM. ME TOO AND LIKE A BOX AND THERE’S NO LONGER A BOX
AND HERE’S THE THING IN ADDITION
TO CHOCOLATE CHIPS. SHE SELLS ALL DIFFERENT
VARIETIES. ITALIAN WEDDING CAKE CAPPUCCINO,
DARK CHOCOLATE SEA SALT. SHE MAKES EVERY SINGLE COOKIE BY
HERSELF. NOT GOOD. RIGHT ABOUT A LITTLE SALT. IT’S, IT’S GOOD STUFF. GOOD. THAT’S GOOD. WE SHARE DELIGHT IN EVERY BITE BECAUSE WE HAVE SUCH SIMPLE
CANDIES THAT BRING SUCH DELIGHT
TO PEOPLE’S LIVES. KATIE DUFFY IS THE GENERAL
MANAGER OF SEASONAL BUSINESS AT FERRARA WHICH MAKES
TREATS LIKE LEMONHEADS, LAFFY TAFFY NERDS, SWEET TARTS
AND ROCKS CANDY CORN, WHICH HAS BEEN
AROUND SINCE THE 19 TWENTIES. HOW MUCH
CANDY CORN DO YOU ACTUALLY MAKE? WE ARE THE NUMBER ONE LEADING
MAKER OF CANDY CORN. WE HAVE OVER 86% SHARE OF CANDY
CORN. WOW. WHEN WE’RE PRODUCING IT, WE MAKE
300,000 POUNDS A DAY. WE EAT THAT MUCH CANDY CORN. I’M
MISSING SOMETHING. ROCKS, MAKES SEVERAL VARIETIES
OF CANDY CORN. AND IN THE SPIRIT OF THE SEASON,
I GAVE THE AUTUMN HARVEST CORN A
TASTE. OK. UM IT’S AGAIN, ALTHOUGH THE CHOCOLATE IS A LITTLE BIT
BETTER. WHAT IS IT ABOUT THE CANDY AND
HALLOWEEN THAT MAKES EVERYBODY
SMILE. I THINK IT’S REALLY ABOUT
COMMUNITIES AND NEIGHBORS
CONNECTING WITH ONE ANOTHER. AND I REALLY DO THINK THAT THE
GROWN UPS OF THE WORLD SEE THE DELIGHT IT
BRINGS CHILDREN. I WAS IN FOR A TREAT AS I WOULD
GET TO LEARN HOW TO MAKE THE CANDY WITH
FERRARI’S CHIEF MARKETING
OFFICER GREG GATTI. WHAT IS CANDY CORN? BECAUSE I’VE ALWAYS THOUGHT IT’S
JUST BASICALLY SWEETENED COLORED
WAX. CANDY CORN IS ESSENTIALLY SUGAR AND CORN SYRUP AND WATER AND WE PUT IT INTO A MOLD AND THEN WE TAKE IT OUT OF IT
AND WE POLISH IT WITHIN A PAN. AND WHILE I WON’T SUGAR COAT MY
DISLIKE OF CANDY CORN, I CAN’T STAND CANDY. I, I THINK IT’S THE, THE CANDY OF
THE DEVIL. GREG LOOKS AT THE SWEET SIDE.
WHAT’S AMAZING ABOUT CANDY CORN
IS LIKE, IT’S SO POLARIZING. SO MANY
PEOPLE LOVE IT AND PEOPLE HATE IT AND IT’S ALL
OK? BECAUSE EVERYBODY, EVERYBODY
TALKS ABOUT IT, INCLUDING CANDY
CORN. FERRARA MAKES 50 MILLION POUNDS
OF CANDY A YEAR JUST FOR
HALLOWEEN. THIS PARTICULAR PLANT IN ITASCA
ILLINOIS PRODUCES ALMOST 88 MILLION
POUNDS OF NERDS AND SWEET TART
CANDIES ANNUALLY. THIS IS THE SWEETHEART ROPE. IT’S A FRUITY LICORICE THAT’S
SURROUNDED AROUND A POND. IT’S A
FOOTBALL FIELD LAW AND NOW IT’S MY TURN TO GET
HANDS ON TODAY. WE’RE GONNA HAVE
YOU HELP MAKE THE PUR MAKE SH SO YOU GONNA, YOU GONNA POUR IN THE POLISH,
JUST THROW IT IN THERE, JUST
THROW THE WHOLE THING, NOT, NOT THE, NOT THE CUP,
EVERYTHING, EVERYTHING IN THE CUP IN THERE. AND THEN YOU OBVIOUSLY
TALKING TO MY PRODUCER BECAUSE I’M VERY LITERAL LIKE THAT. OK?
I’LL LET YOU DO THAT. ALL RIGHT,
HERE WE GO. IT’LL GO SIX HOURS. IT’S ACTUALLY WHEN IT STARTS ALL
WITH A SINGLE SUGAR CRYSTAL AND THEN
CONTINUES TO BUILD TO MAKE THESE PERFECTLY AND
PERFECT SHAPES. THEN WE LOAD THE CARTONS ONTO
THE MACHINE FOR PACKAGING AND I WANNA PULL THIS
FROM HERE. YOU HAVE THAT. NO, GO BECOME LITTLE NERDS. THAT’S
THE COMPLETED BOX OF DIRT. WOW. AND, AND WHAT’S SHE DOING OVER
THERE? UH I THINK SHE’S DOING SOME
OTHER PACKAGING OVER THERE. HI, GOOD TO SEE YOU. HOW, WHAT,
WHAT, WHAT’S COMING OUT OF THAT
BE? SO THAT’S SOME OF OUR H VAC
SYSTEMS TO KEEP THE AIR CIRCULATING.
YEAH, THAT’S REALLY NICE. AND THEN HOW MANY, WHAT’S IN
THOSE, THAT, THAT THE PALLETS OF, OF PACKAGING
THAT WE PUT THE PACKAGING IN? YEAH, THAT’S GREAT. WELL, GREG,
LISTEN, IT’S BEEN FANTASTIC. SO GOOD TO SEE YOU. YOU, YOU
JUST WAIT THERE, I’M JUST GONNA UH RUN. OK, WAIT. UH, SO THE PLAN IS RUNNING 24 HOURS
A DAY, SEVEN DAYS A WEEK WITH MORE THAN
400 EMPLOYEES MAKING IT ALL
HAPPEN. THEY MAKE, UH, THEY MADE US A CANDY TUTORING BOARD, UH, MADE WITH THE TODAY LOGO. UH INTERESTINGLY ENOUGH THIS
CRAIG, YOU JUST TRIED THIS, THE
UH, THE NERD NERD ROPE. UH THEY MAKE MORE THAN 16,000 AND A
HALF MILES OF NERDS ROPE EVERY
YEAR. THAT’S LIKE TWO, THE CIRCUMFERENCE OF THE EARTH RULES. YOU KNOW WHAT? THIS IS A FUN IDEA AT HOME FOR
THE KIDS FOR MAYBE IF YOU’RE
DOING A PARTY FOR THE KIDS HALLOWEEN
PARTY OR SOMETHING TO MAKE A
CANDY CHARCUTERIE BOARD. WHAT A FUN IDEA. AND YOU NAILED IT. I THINK I KNOW WHY I LIKE THE
CANDY CORN BECAUSE IT WAS ALWAYS IN MY GRANDMOTHER’S
LITTLE CRYSTAL CANDY DISH AND
IT’S NOSTALGIC FOR ME. YEAH, WHICH IS GREAT. THANK YOU. THANK
YOU. IT’S DANGEROUS THOUGH. BUT
GREAT. NB C’S KRISTEN DAHLGREN GOT RARE
ACCESS TO FIND OUT HOW THE ICONIC REESE’S CHOCOLATE
PEANUT BUTTER CUPS ARE MADE. I’M JEALOUS KRISTEN. HOW ARE YOU? YEAH, THIS WAS DEFINITELY A
GREAT ASSIGNMENT. AGAIN, GUYS THAT NOW THERE’S NO
PUBLIC ACCESS TO THE FACTORY. SO FOR ME, IT FELT A LITTLE LIKE
A CROSS BETWEEN CHARLIE AND THE
CHOCOLATE FACTORY AND I LOVE LUCY. IT WAS
DEFINITELY A DELICIOUS DAY. TAKE
A LOOK. IT’S THAT PERFECT COMBINATION OF
PEANUT BUTTER AND CHOCOLATE DREAMED UP BY HB REESE
IN 1928 WHEN THE HERSHEY WORKER THOUGHT
HE NEEDED TO COME UP WITH HIS
OWN IDEA TO HELP PUT HIS 16 KIDS THROUGH
SCHOOL ORIGINALLY CALLED THE PENNY CUP. REESE’S NOW DOES OVER 3 BILLION
IN BUSINESS EACH YEAR. IT’S ONE OF AMERICA’S FAVORITES
AND MINE. SO I DIDN’T MIND
DONNING A HAIR NET IF IT MEANT RARE ACCESS TO SEE HOW
THOSE LITTLE CUPS OF
DELICIOUSNESS ARE CRAFTED. MY TOUR GUIDE, COURTNEY LAIRD,
I’M THE PEANUT BUTTER BUSINESS UNIT MANAGER AND I’M GONNA TAKE YOU THROUGH THE LINES TODAY. THAT MAY BE THE BEST
TITLE EVER. THIS SMELLS SO GOOD. THAT’S BECAUSE THEY MAKE THEIR
OWN PEANUT BUTTER. MILLION POUNDS OF PEANUTS A WEEK, A WEEK. YEAH. SO THIS IS WHERE WE BARREL FRESH
PEANUT BUTTER THAT WE JUST MADE FROM THE
ROASTING PROCESS. THIS WHOLE THING IS FILLED WITH
PEANUT BUTTER, FILLED WITH
PEANUT BUTTER. OF COURSE, IT WOULDN’T BE
REESE’S WITHOUT, THIS IS LIQUID CHOCOLATE. HOW MANY PEOPLE HAVE GOTTEN
FIRED FOR STICKING THEIR HANDS
UNDER THAT? NONE THAT I KNOW OF. WHO ARE
THESE PEOPLE WITH SUCH AMAZING
SELF CONTROL? THIS PLANT HAS NEARLY 800
EMPLOYEES. SOME WORKING HERE FOR
OVER 40 YEARS. THERE ARE SOME THINGS THAT
TECHNOLOGY JUST CAN’T DO FOR US.
AND THAT’S WHERE WE HAVE SOME REMARKABLE EMPLOYEES HERE
THAT MAKE SURE THAT WE HAVE THE PROPER CUP PAPER ONE IN
EACH SPOT. CAN I TRY THIS? ABSOLUTELY. IT’S
ALREADY GETTING AHEAD OF ME. IT’S NOT AS EASY AS IT LOOKS.
THIS IS WHY LUCY WAS LIKE
SHOVING THEM ALL IN HER MOUTH. THIS GOES FAST. DO YOU EVER ASK THEM TO SLOW IT DOWN? OH BOY. OH GOSH. NEXT STOP ASSEMBLY, FIRST LAYER
OF CHOCOLATE GOES DOWN. WHAT MAKES YOUR CHOCOLATE
SPECIAL IN? THESE IS A VERY SPECIAL SECRET
AND THAT I CAN’T SHARE THE
INGREDIENTS. YOU’RE AFRAID I’M GOING TO GO
INTO THE PEANUT BUTTER CUP. YES, JUST IN CASE, JUST IN CASE HOW MANY CUPS COME
THROUGH IN A DAY. SO THIS LINE WE PRODUCE ABOUT
20,000 POUNDS A DAY A DAY ON
THIS LINE. YES. ADD SOME PEANUT BUTTER, A
CHOCOLATE TOP. THIS IS STARTING TO LOOK MORE
LIKE WHAT WE’RE USED TO. A QUICK COOL DOWN. THIS IS WHAT I PICK AND ONE MORE REAL PERSON TO
DOUBLE CHECK WE HAVE TO HERE SHE’S HELPING MAKE SURE THAT WE
PICK OFF ANY DEFORMED CANDY, ANY CANDY THAT HAS MULTIPLE CUP
PAPERS ON THE BOTTOM. THAT IS ACTUALLY ONE OF OUR
BIGGEST CONSUMER COMPLAINTS ON
OUR PRODUCT TO IF YOU WANT TO THROW ANY OF
THOSE. MY WAY, I’VE GOT POCKETS FINALLY A CLASSIC ORANGE
WRAPPER. SO AROUND EIGHT, HALF A MINUTE THAT WE’RE WRAPPING ALL THAT
HARD WORK THAT YOU JUST DID BACK
THERE. THIS IS THE FINAL PRODUCT.
YOU’RE WELCOME, AMERICA ARMED WITH ALL THAT EXPERIENCE.
I’M READY TO MAKE MY OWN A GIANT ONE POUND CUP WITH A
CHOICE OF FIXINGS. SO LET’S DO POTATO CHIPS, BACON PRETZELS AND
PEANUTS. MM. I’M PRETTY CONFIDENT THAT I
MADE THE NEXT BIG THING HERE. SO WE SENT YOU GUYS SOME TO
TASTE THESE NEW REESE’S PUFFS
ONES AND THEN SOME OF MY CREATION. SO YOU MAY BE WONDERING HOW TO
EAT THIS. YOU BREAK IT UP AND THEN EAT IT LIKE CHIPS AND DIP. I IT’S LIKE A BREAD BOWL. OK, GEORGE, WHAT’S THE WORD? WHAT’S THE VERDICT? YOU DYLAN WAS THE ONLY ONE WHO WAS BOLD ENOUGH TO
TRY. KRISTEN. DOES ANYBODY EVER EVER?
KRISTEN? DOES ANYBODY EVER BITE
THE THAT GUY? THE REESE’S HEAD GUY? HE’S JUST VERY STRANGE. WITH THE HEAD. THEY DON’T HAVE TO ANSWER. YOU KNOW WHAT? HE’S, THEY HAVE THIS NEW INITIATIVE OF REESE’S
UNIVERSITY. SO THAT’S THE
MASCOT. AND YOU CAN UH GET YOUR SORT OF
FAKE DEGREE IN CHOCOLATE AND
PEANUT BUTTER. YOU DID KRISTEN? THANK YOU. SO THERE HE IS. HE LOOKS A LITTLE MISCHIEVOUS. GOT THAT EYEBROW WORKING. I SEE A COSTUME FOR YOU FOR
HALLOWEEN. THANK YOU. THANK YOU SO MUCH AND THANKS FOR
SENDING ME. LIFESTYLE AND COMMERCE
CONTRIBUTOR, JILL MARTIN BROOKS MET THE WOMAN
WHO BAKED UP THE BOOMING CUPCAKE SPRINKLES. THIS IS A FUN ONE. EVERYBODY IS IN THE BACK EATING
RIGHT NOW BECAUSE THIS IS ONE. THIS IS A VERY POPULAR ONE. OK. SO CANDACE NELSON IS AN
ENTREPRENEUR AND BEST SELLING AUTHOR WHO BELIEVES
ANYONE CAN MAKE IT. THEY JUST NEED THE RIGHT RECIPE IN THE MEDIA. WE SEE THESE ENTREPRENEURS THAT
ARE GLAMORIZED FOR BUILDING, YOU
KNOW, ROCKET SHIPS INTO SPACE. BUT I GREW A REALLY BIG BUSINESS OUT
OF A SIMPLE CUPCAKE FOR
SPRINKLES CUPCAKES FOUNDER, CANDACE NELSON. HER PASSION FOR BAKING STARTED
EARLY, WAS EASY BAKE OVEN IN
YOUR LIFE. AT THAT POINT. OF COURSE, I HAD AN EASY BIG
OVEN WHO DIDN’T. I GREW UP
BAKING ALONGSIDE MY MOM IN THE KITCHEN RICE. KRISPIE TREATS CUPCAKES.
YOU NAME IT. SHE STARTED HER CAREER IN
INVESTMENT BANKING. THE.COM BUST HAPPENED AND
INSTEAD OF GOING TO BUSINESS
SCHOOL, I DECIDED TO GO TO PASTRY
SCHOOL. EVERYONE THOUGHT I WAS NUTS.
THEY THOUGHT I WAS HAVING MY
QUARTER LIFE CRISIS. BUT THE PROOF WAS IN HER BAKING. AFTER PASTRY SCHOOL, CANDACE
BEGAN SELLING HER OWN
CONFECTIONS. I REALIZED THAT SPECIAL OCCASION
CAKES PEOPLE DON’T BUY VERY
OFTEN. I WANTED TO MAKE SOMETHING THAT
PEOPLE COULD ENJOY EVERY DAY. AND I
THOUGHT HERE’S THIS UNIQUELY AMERICAN
TREAT. EVERYONE LOVES IT. IT’S
NOSTALGIC AND IT’S JUST BEEN RELEGATED TO
PLASTIC CLAM SHELLS. SHE SET OUT TO CREATE AN
ARTISANAL ALTERNATIVE OF THE
FAMILIAR CHILDHOOD TREAT. IT WAS 2004 AND PEOPLE WERE USED
TO SPENDING 75 CENTS AT THE GROCERY STORE
FOR THEIR CUPCAKE. HERE, I WAS CHARGING $3 AND IT
RAISED A LOT OF EYEBROWS. SO WHAT DID YOU DO TO, TO SORT
OF SAY, OK, THIS IS WHY THIS IS
WORTH IT. I STOOD BEHIND THAT CUPCAKE
COUNTER AND EXPLAINED THE VALUE OF MY PRODUCT UNTIL I WAS BLUE
IN THE FACE. STILL, SOME WEREN’T CONVINCED
PEOPLE TOLD ME THAT THIS IDEA
WOULD NEVER WORK. IT WAS THE HEIGHT OF THE LOW
CARB CRATE. WE WERE OPENING A FIRST OF ITS
KIND CUPCAKES ONLY BAKERY IN THE MIDDLE OF
BEVERLY HILLS. SOON AFTER WORD ABOUT CANDACE’S
CUPCAKES STARTED TO SPREAD AND THEN WE OPENED TO LIONS OUT
THE DOOR. BUT IT WAS ONE PHONE CALL THAT
CHANGED EVERYTHING FOR SPRINKLES
CUPCAKES. IT WAS A PRODUCER FROM THE OPRAH
WINFREY SHOW TELLING ME THAT OPRAH LOVED MY
CUPCAKES AND THEY SAID YOU CAN HAVE 350 OF THEM IN
CHICAGO TOMORROW MORNING AT 6
A.M. SO I FIRED UP THE OVENS, BAKED UP
THOSE 350 CUPCAKES, PILED THEM HIGH IN SHOPPING BAGS
AND TOOK A RED EYE TO CHICAGO. WE WERE THE MOST ANNOYING PEOPLE
GOING THROUGH THE AIRPORT
BECAUSE WE HAD TO TAKE EACH BOX OUT OF THE
SHOPPING BAG AND RUN THROUGH THE
SECURITY LIKE, SORRY EVERYONE. OPRAH’S CALLING THE OPRAH SHOW THRUST SPRINKLES
INTO THE SPOTLIGHT. AND OVERNIGHT CANDACE’S 600
SQUARE FOOT BAKERY IN BEVERLY HILLS BECAME A
HIT. THE LINES WERE WRAPPED AROUND
THE BLOCK. IT WAS UNBELIEVABLE. SO DID THAT LEAD TO YOU TAKING
PRIVATE EQUITY MONEY. WHEN DID YOU DECIDE TO MAKE THAT
FLIP FROM SELF INVESTING AT A
CERTAIN POINT? I DIDN’T WANT TO HOLD THE
BUSINESS’ GROWTH BACK. I DIDN’T KNOW THAT I WAS
NECESSARILY THE ONE TO TAKE IT
FROM 10 LOCATIONS TO 30 OR 40. THAT DECISION PAID OFF TO DATE. SPRINKLES HAS SOLD OVER 200
MILLION CUPCAKES AND HAS OVER 40
LOCATIONS NATIONWIDE. AND IN 2017, CANDACE FIRED UP A
NEW BUSINESS, PIZANO LOVE ELEVATING SIMPLE PLEASURES, SORT OF SURPRISING AND
DELIGHTING PEOPLE WITH FOODS
THEY THOUGHT THEY KNEW AND PIZZA IS ONE OF THOSE. NOW,
CANDACE IS SHARING HER SECRETS
IN A NEW BOOK. YOU HAVE A BOOK BEHIND YOU.
YOU’RE ALREADY A BEST SELLING
COOKBOOK AUTHOR. MY NEW BOOK, SWEET SUCCESS IS ALL ABOUT HOW I
CAME UP WITH THE IDEA FOR
SPRINKLES SCALED IT, BUILT IT PROTECTED IT IN THIS
SEA OF COMPETITION. SO WHEN I SAY SHE MADE IT,
YOU’RE LIKE, WOO, ABSOLUTELY. AND AS WOMEN, WE NEED TO GET
BETTER ABOUT LOOKING AT
CHALLENGES WE’VE OVERCOME, LOOKING AT THE TRIUMPHS BECAUSE
THOSE ARE THE BUILDING BLOCKS TO
CONFIDENCE. YOU KNOW, MOST ENTREPRENEURS
THAT YOU ASK, HAVE YOU MADE IT? THEY SAY NO, I’M STILL STRIVING.
I LOVED THAT. SHE SAID, YOU KNOW WHAT I DO
TAKE A MOMENT TO SAY, LOOK WHAT
I’VE DONE. AND SO AND JUST LIKE LIVE IN THE MOMENT
AND WE ALL NEED TO PAT OURSELVES ON THE BACK
WHEN WE DO SOMETHING TRIUMPHANT. SO ANYWAY, I WOULD LIKE TO
INVITE YOU TO EAT NOTHING LIKE 927. SO, RIGHT. SO SHE HAD SPRINKLES. NOW SHE HAS THE PIZZA, WHICH SHE
TALKED ABOUT. THIS IS COCCIO PEPE ON PIZZA AND
MARGARITA. AND SO SHE’S REALLY PROUD OF
EVERYTHING IN HER NEW BOOK TOO. TEACHES HOW YOU TOO CAN BE AN
ENTREPRENEUR, HOW WE DOING THIS FIRST AND I’LL FINISH IT
OFF WITH A CUPCAKE LIKE DESSERT. JILL. THANKS SO MUCH THIS MORNING, WE’RE GOING BEHIND
A BRAND THAT IS MISS WITH BAKING. BRACE
YOURSELVES. YOUR MIND MAY BE ABOUT TO GET
BLOWN LIKE OURS WAS. THERE’S A GOOD CHANCE YOU HAVE
SOME BETTY CROCKER PRODUCTS IN
YOUR PANTRY RIGHT NOW. I DO. I HAVE A LOT. HER CAKE MIXES AND FROSTINGS ARE
A STAPLE IN SUPERMARKETS, BUT THE BRAND DIDN’T START OUT
THAT WAY. THAT’S RIGHT. GUYS, I GOT THE CHANCE TO LEARN
MORE ABOUT THE HISTORY OF BETTY
CROCKER, WHICH HAS BEEN 100 YEARS IN THE
BAKING FOR GENERATIONS. BETTY CROCKER’S
FOOD PRODUCTS HAVE MADE BAKING A
PIECE OF CAKE, BUT THAT’S NOT HOW THIS BRAND
BEGAN BACK IN 1921. I’M NOT OLD ENOUGH TO HAVE BEEN
THERE WHEN IT FIRST STARTED. BUT YOU DO REMEMBER I WAS KIND OF FLABBERGASTED AS A KID WHEN I
FOUND OUT THAT THERE WAS N
THAT’S RIGHT. SO BETTY CROCKER WAS ACTUALLY
THE EMBODIMENT OF WOMEN WHO WORKED AT THE PREDECESSOR TO
GENERAL MILLS, THE WASHBURN CROSBY COMPANY. SHE ACTUALLY GOT HER START IN
KIND OF AN UNUSUAL WAY FROM A PUZZLE THAT WAS
DISTRIBUTED IN THE SATURDAY
EVENING POST. AND WHEN CONSUMERS CUT OUT THESE
PUZZLES AND SENT THEM INTO THE
COMPANY, THEY ACTUALLY RECEIVED INQUIRIES FROM CONSUMERS FOR BAKING ADVICE AND THEY
WANTED TO FIND AN AUTHENTIC WAY
TO RESPOND. NATASHA BRUNS IS THE CORPORATE
ARCHIVIST AT BETTY CROCKER WHO
SAYS FEMALE EMPLOYEES WOULD RESPOND
TO LETTERS ASKING FOR COOKING
ADVICE. THEN IN 1924 THE COMPANY SHARING
THIS GUIDANCE ON THE RADIO. OUR COOKING LESSON THIS WEEK IS ON SOME NEW CHRISTMAS
COOKIES. HERE’S A RECIPE. ARE
YOU READY? BECOMING A RESOURCE FOR
HOUSEHOLDS, ESPECIALLY DURING
THE 19 FORTIES. DID BETTY CROCKER FILL A NEED IN
A SENSE DURING WORLD WAR, I I PEOPLE
WERE LOOKING FOR CREATIVE WAYS
TO USE THEIR RATIONS AND HOW THEY WERE GOING TO BE
ABLE TO GET BY ON LESS. THERE WAS PAMPHLETS SUCH AS THIS
ONE RIGHT HERE AND IT HAD TIPS AND TRICKS FOR USING
RATIONS FOR BEING ABLE TO USE SINGLE PIECE OF MEAT, SAVING
MEAT DRIPPINGS EVEN HOW TO SAVE SCRAPS OF
VEGETABLES. IS IT TRUE? SHE GOT A THANK YOU NOTE FROM J
EDGAR HOOVER, THE THEN DIRECTOR
OF THE FBI. YES. BETTY CROCKER DID RECEIVE A
LETTER FROM J EDGAR HOOVER. IN THIS LETTER J EDGAR HOOVER
WAS THANKING BETTY CROCKER FOR HER SERVICE DURING
WORLD WAR I I COOKING TIPS JUST THE BEGINNING
AS THE BRAND EXPANDED INTO
ACTUAL FOOD PRODUCTS STARTING WITH SOUP,
FOLLOWED BY CAKE MIXES. SO WHEN CAKE MIXES FIRST CAME
OUT, THEY WERE ORIGINALLY JUST
AN AD WATER, BUT IN CONSUMER TESTING, THEY ACTUALLY FOUND THAT THAT
PEOPLE DID WANT TO BE ABLE TO ADD SOME OF THEIR OWN
INGREDIENTS TO CAKES. AND THAT MADE IT FEEL A LITTLE
BIT MORE LIKE HOME COOKING. IN THE 19 FIFTIES. BETTY CROCKER COOKED UP A WAY TO
REACH MORE HOME CHEFS THROUGH
COOKBOOKS AS THE COMPANY CHANGED OVER THE
YEARS. SO HAS THE IMAGE OF BETTY
HERSELF. HERE’S A PERSON WHO ISN’T REAL,
BUT YET PROBABLY ONE OF THE MOST REPLICATED PORTRAITS. HOW
HAS SHE CHANGED OVER THE YEARS?
PHYSICALLY? B’S IMAGE HAS DEFINITELY
REFLECTED WHAT HAS KIND OF BEEN
MORE ON FOR LIKE WHAT PEOPLE LOOK LIKE
OR DIFFERENT HAIRSTYLES. BUT DEFINITELY THE ONE THING
THAT HAS ALWAYS STAYED. THE SAME IS THAT SHE’S ALWAYS
WEARING RED AND SHE NORMALLY HAS LIKE A WHITE COLLAR
OR WHITE PEARLS. AND NOW IT’S THE LOGO IS REALLY
THE RED SPOON. WE DON’T SEE BETTY, HOW COME REALLY A PORTRAIT ISN’T ABLE TO
REPRESENT THE DIVERSITY THAT
EXISTS IN, IN AMERICAN HOMES OR IN BAKING
SOMETHING THAT IS MORE UNIVERSAL
IS THE SPOON WHICH ALSO CONTINUES
TO REFLECT HER FRIENDLY AND
HOMEMADE NATURE. TODAY, BETTY CROCKER SERVING
OVER 50 MARKETS AROUND THE
WORLD. HER PORTRAIT ISN’T WHAT CHOPPERS
FACE IN NOW, BUT RATHER THE RED SPOON
CATERING TO ALL TYPES OF HOME
COOKS WHEN SOMEBODY WHO DOESN’T EXIST
CONTINUES TO THIS DAY TO BE PART
OF THE LEXICON. WHAT DOES THAT SAY ABOUT BETTY
CROCKER? IT JUST SHOWS WHAT A TRAILBLAZER
AND WHAT AN INFLUENCE. BETTY CROCKER HAS BEEN ON
COOKING AND BAKING AND IN THE KITCHEN AND, AND IN FACT, WE GOT A
COUPLE OF THE PIECES HERE. THIS
IS THEIR FIRST COOKBOOK 1950 THEY ALSO DID UH THESE, THESE
RECORDS SO THAT FOLKS WHO WERE
WERE VISUALLY IMPAIRED TALKING RECIPES, THEY WERE MADE
IN PART WITH THE M SODA SCHOOL FOR THE BLIND BACK IN 1956. SO IF YOU THINK
ABOUT IT, SOMETIMES RECIPES SAY, YOU KNOW, COOK
UNTIL GOLDEN BROWN. WELL, THIS TALKING RECIPE MADE
THE KITCHEN A LOT MORE, A LOT
MORE OF ITS TIME. THAT IS SO COOL AND YOU KNOW, I
I CAN’T, IT’S NOT LOST TO ME.
YOU’RE TALKING ABOUT THIS. AND YOU ALSO HAVE THIS PODCAST
FOR YOUR COOKING. IT’S JUST LIKE TO ME ALMOST A
FULL CIRCLE MOMENT FROM RECORDS
NOW TO PODCAST. YOU KNOW, II I SUGGEST WE SHOULD CHANGE THE
BRAND TO BETTY JOE CROSS. BUT I, I THINK THAT I’M ALREADY HITTING HIM UP TO A TRAY OF, I LOVE IT. THERE YOU GO. LIFESTYLE AND COMMERCE
CONTRIBUTOR, JILL MARTIN MET A MOM WHO IS
TAKING DESSERT TO ANOTHER LEVEL. THIS WHOLE THING IS ANOTHER
LEVEL. CREATED AN EDIBLE EMPIRE. TWO E WORDS, I LOVE WITH A
HEALTHY DOSE OF CANDY AND COLOR.
AND HER WHOLE STORY BEGAN WITH A BIRTHDAY CAKE. TAKE A
LOOK. I HEAR A LOT OF ENTREPRENEURS
TALKING ABOUT IMPOSTER SYNDROME. SO I THINK JUST KIND OF BATTLING
THAT INNER VOICE THAT SAYS YOU CAN’T DO THIS. THAT’S BEEN SOMETHING THAT I’VE
HAD TO KIND OF OVERCOME AND SOMETIMES IT
ALWAYS COMES UP. BUT YEAH, THE PROOF IS IN THE
PUDDING. THE PROOF IS IN THE PUDDING, BUT
MORE SPECIFICALLY ON THE
SPRINKLE. LET’S REWIND AND TELL ME HOW
THIS ALL BEGAN BECAUSE IT’S KIND OF A ROLLER COASTER
STORY FOR YOU. YOU KNOW, I WAS MAKING CAKES THAT LOOKED
REALLY COOL AND I DIDN’T WANNA PUT CHEAP
CRUMBLY GROCERY STORE SPRINKLES ON IT AND LIKE RUIN
WHAT I MADE JUST THROUGH A BIT OF TRAVELING
AND DISCOVERY. I REALIZED THAT NOT ALL
SPRINKLES ARE CREATED EQUAL. SO
WITH 2000 OF HER OWN DOLLARS. LISA STELLY CREATED A MORE
FLAVORSOME VERSION OF THE
CHILDHOOD CLASSIC. TRUTH BE TOLD, I’VE NEVER MADE A
GOOD BATCH OF COOKIES IN MY
LIFE. I’M NOT A GOOD BAKER, BUT I’VE
ALWAYS DONE LIKE CRAFTING AND
SORT OF DIFFERENT, SORT OF LIKE ARTSY TYPE OF
HOBBIES THAT I WOULD GET INTO. BUT BAKING WAS NOT REALLY ONE OF
THEM BECAUSE I THOUGHT YOU HAD TO BE A GOOD BAKER IN ORDER TO
BE A GOOD DECORATOR. RIGHT. WRONG. LISA IS A BIG BELIEVER IN
SPRUCING UP STORE, BOUGHT GOODIES TO CREATE HER OWN
BEAUTIFUL EDIBLE PIECES OF ART. YOU WENT FROM BEING, YOU KNOW,
COULDN’T MAKE A CUPCAKE TO BRING
THE SPRINKLE QUEEN. I KNOW EVERYONE’S LIKE, OH, YOU MUST JUST THROW DOWN FOR
THANKSGIVING AND CHRISTMAS. I’M LIKE, ACTUALLY I BOUGHT A PIE AND I
LOVE THE STORY YOU TELL ABOUT HOW YOU SORT OF
BRANCHED INTO THIS. YOUR DAUGHTER SAID TO YOU MOMMY, I WANT A CERTAIN KIND OF
CAKE IN THE MIDDLE OF YOUR FUN. YEAH, SHE WAS LIKE FOUR AND SHE
SAID I WANT A SHOPKINS CAKE.
THAT WAS A HARD CAKE. I USED FONDANT THINGS THAT I HAD
NEVER REALLY PLAYED WITH BEFORE, BUT I WATCHED SO MANY VIDEOS AND
THEN I WAS LIKE, I THINK I CAN
DO THIS. AND ONCE I TO GET THE HANG OF
IT, I JUST WAS LIKE OBSESSED. LIKE I REMEMBER STARING AT THAT
CAKE THINKING I CANNOT BELIEVE I
MADE THIS THAT CAKE INSPIRED A HOBBY THAT
FELT LIKE DESTINY. WHEN YOU’RE A
MOM AND YOU’RE A STAY AT HOME MOM, YOU
KIND OF FEEL LIKE EVERYTHING IS
ABOUT EVERYONE ELSE. SO, IN THIS AND IT MADE ME FEEL LIKE
SO ACCOMPLISHED AND PRODUCTIVE THAT I COULD
ACTUALLY MAKE SOMETHING LIKE
THAT SOON. LISA WAS SOURCING SPRINKLES FROM
AROUND THE WORLD TO CREATE UNIQUE AND
COLORFUL BLENDS. OK. SO I HAVE SOME YOUR PRODUCTS
HERE THAT YOU SENT ME, TELL US ABOUT THE DIFFERENT
CATEGORIES YOU HAVE, THEY ALMOST
LOOK LIKE JEWELRY. SO WE HAVE SPRINKLE BLENDS WHICH
ARE MADE UP OF DIFFERENT TYPES OF SPRINKLES THAT WE PUT
TOGETHER AND THEY ALL HAVE
NAMES. UH THAT’S SNOW BUNNY. THAT WAS A
HOLIDAY ONE. I NEVER LIKED SPRINKLES BECAUSE
I JUST FELT LIKE THEY WERE
REALLY MUSHY. THEY DIDN’T HAVE A FLAVOR. THEY
WERE JUST KIND OF GROSS. AND THEN LIKE CANDY, I ALWAYS SAY FANCY SPRINKLES
WILL FIX ANYTHING. PEOPLE ARE LIKE, I DON’T KNOW
HOW TO DECORATE A CAKE. IT LOOKS LIKE A KINDERGARTEN AND I LITERALLY LIKE JUST PUT
THEM ON THERE AND IT MAKES ANYTHING LOOK NICE SINCE
STARTING HER COMPANY IN 2016, LISA HAS EXPANDED INTO EASY
CANDY, A LINE OF MELTING CANDY WAFERS
AND IS REVOLUTIONIZING EDIBLE
GLITTER. WE HAVE A WHOLE LINE OF EDIBLE
GLITTER CALLED PRISM POWDER. IT’S PROBABLY RIGHT UP YOUR
ALLEY. YOU CAN PUT IT IN COCKTAILS, YOU
CAN PUT IT IN CHAMPAGNE, YOU CAN
PUT IT ON, IT’S VERY GLITTERY. I MEAN, IT
LOOKS LIKE EYESHADOW. IT’S
TASTELESS. IT’S TEXTURE LESS OR YOU CAN PUT IT ON BAKED
GOODS. IT’S SO LUXURIOUS AND
GLAMOROUS AND SO FUN AFTER STARTING IN HER OWN
KITCHEN WITH SMALL AMOUNTS OF
SPRINKLES. LISA IS ASTONISHED BY HOW SHE
MADE IT. I HAVE A 10,000 PLUS SQUARE FOOT
WAREHOUSE WITH A FOOD PROCESSING
FACILITY, DOZENS AND DOZENS OF EMPLOYEES
ALL WITHIN FIVE YEARS. AND EVERY TIME I GO TO THE
WAREHOUSE, I’M STILL LIKE IN AWE
LIKE THIS, THIS IS EDIBLE GLITTER TO ADD TO
SPRI YOUR CHAMPAGNE JILL. THANK YOU SO MUCH. ANY FESTIVE JACOBS. YEAH. LOOK THE EDIBLE
GLITTER. SO DID YOU, DO YOU DRINK IT? YOU
DRINK IT AND TO YOUR NEW DOCUMENTARY, WHAT ARE THESE THINGS OVER HERE? WHAT ARE WE DOING? YOU DROP A BOMB ON, PUT THE BALL
INTO THE WARM, PUT THE BOMB INTO THE HOT UH
WARM MILK AND YOU WILL HAVE A
HOT CHOCOLATE BOMB. OH YEAH, IT MELTS. THERE’S MARSHMALLOW AND
CHOCOLATE IN THERE AND THEN LOOK AT ALL THE OTHER THINGS SHE HAS
THESE, YOU COULD WARM UP IN THE MICROWAVE IN THE BAG AND
THEN IN THERE. LOOK AT WHAT DO YOU WANNA DO ANOTHER ONE CHOCOLATE OR? YEAH, SO YOU DON’T HAVE TO. WHAT’S GREAT ABOUT THAT IS IT’S
NOT MESSY AND IT’S SAFE FOR KIDS BECAUSE YOU JUST
CUT THE BOTTOM OPEN AND THE HOT CHOCOLATE BOMB IS
VERY EXCITING AND THE PRISON POWDER TO ADD TO
CHAMPAGNE. UM JUST A GREAT, THIS IS GREAT
FOR HOLIDAYS. GREAT. SATURDAY NIGHT. WOW, THAT’S ALL WE NEED. EDIBLE GLITTER AND THE CHOCOLATE BOMB AND ALL THAT JOE. THANK YOU AS ALWAYS DELIGHTFUL
CHOCOLATE BOMB. COMING TO A TOWN
NEAR YOU. CLOSE YOUR EYES. HOW DOES THIS
SOUND RIGHT NOW? DOUBLE CHOCOLATE BREAD PUDDING.
OH, THAT SOUNDS AMAZING. BUT SUNNY. SO I THINK WE CAN TOP IT. YOU KNOW
HOW WE CAN TOP IT? WE HAD A
LITTLE BOURBON WHIPPED CREAM. THAT’S RIGHT. THERE’S ONLY ONE PERSON WHO CAN
PUT THIS TOGETHER. SUNNY. BY THE WAY, CAN I JUST SAY
SOMETHING SUNNY? WHO’S THE HOST OF THE FOOD
NETWORK’S CHOCOLATE MELTDOWN?
HERSHEY’S AFTER DARK. WE HAVE BEEN WAITING FOR YOU TO COME HERE. NO, FOR YOU, FOR
YOU, FOR ME. YOU TURN THE LIGHTS ON IN THE PLACE, THE LIGHTS ON Y’ALL COME ON WAITING FOR YOU. I JUST KNOW THAT ONE THING THAT
ALL AMERICANS FOUND OUT DURING QUARANTINE WAS OUR WI
FI IS NOT HOT. OK. SO THANK YOU FOR WORKING
WITH ME AND MY BUFFERING AND MY
PIXELS. I APPRECIATE IT. OK. SUNNY. FIRST OF ALL THIS SHOW,
IT LOOKS SO MUCH FUN. IS IT KID
KID FRIENDLY? YES, THEY SHUT DOWN HERSHEY PARK
FOR US. WE WENT OUT THERE, WE
PLAYED OVERNIGHT. THERE’S CANDY EVERYWHERE. IT’S
CALLED CHOCOLATE MELTDOWN. THERE IS SPLIT. THERE ARE MELTDOWNS. OK? IS THERE A WINNER LOSER? IS THAT IT IS EVERY SINGLE WEEK WE HAVE
A $10,000 WINNER. NOT ONLY DO THEY WIN THAT, THEY WIN A YEAR’S SUPPLY OF
CANDY AND A TRIP BACK TO THE PARK DURING BUSINESS
HOURS BECAUSE WE DID THIS
OVERNIGHT. SO THAT’S ALL RIGHT. SO, GO AHEAD AND PUT
YOUR BOURBON IN IT. SO I’M GONNA SHOW
YOU HOW TO MAKE A DOUBLE CH. GO AHEAD AND PUT YOUR BOURBON IN
IT. I’M GONNA SHOW YOU HOW TO MAKE A
DOUBLE CHOCOLATE BREAD PUDDING WITH
BOURBON WHIPPED CREAM TOPPING. SO WE’RE JUST GONNA DO THE
CUSTARD. FIRST CUSTARD IS JUST SOME EGGS,
SOME MILK AND THEN YOU POUR ON A
LOVE, YOU KNOW A LITTLE CHOCOLATE SYRUP. YOU KNOW WHAT I’M SAYING? WHY DOES CHOCOLATE EXCITE EVERYBODY? IT’S JUST DELICIOUS SEMISWEET SWEET. THAT’S ACTUALLY JUST UH
SEMISWEET. THAT’S THE SYRUP THAT YOU’LL PUT
LIKE IN THE DOOR OF YOUR REFRIGERATOR AND HAVE
SOME CHOCOLATE MILK AT NIGHT. DO YOU KNOW WHAT I’M SAYING? BROWN SUGAR. I’M GONNA GET IN A LITTLE
SALT, SOME COCOA AND THE CINNAMON RIGHT THERE. AND THEN I’M GONNA RASP IN A
LITTLE BIT OF SOME NUTMEG. OK? A LITTLE
GOES A LONG WAY. THAT’S THE
CUSTARD. OK. THEN WE’RE GONNA MOVE OVER. I’M
GOING TO SHOW YOU THE TOPPING THAT GOES ON TOP OF BREAD
PUDDING AS IF THE BREAD WASN’T
UNKNOWN. OK. SO WE’VE GOT SOME COLD
BUTTER IN THE FLOUR AND I’M JUST GOING TO GET IN
HERE WITH OUR LITTLE PASTRY
CUTTER AND MIX IN ALL OF THE
INGREDIENTS. SO THAT’S GONNA BE THE BROWN
SUGAR GOES IN LIGHT BROWN SUGAR
AGAIN. DON’T FORGET THAT. CINNAMON, A LITTLE PINCH OF SALT TO MAKE
YOUR PALATE TALK. THIS IS A GOOD
FALL KIND OF MINI THANKSGIVING AND THIS WEATHER IS JUST GETTING
US IN THE MOOD, RIGHT? SO THEN IN ADDITION TO THAT, YOU’RE GONNA ADD IN SOME PECANS
AND THAT’S GONNA BE THE TOPPING THAT’S
GONNA MIX AROUND. TAKES A SECOND. WE’RE GONNA MOVE DOWN HERE. WE’RE GOING TO THE BREAD. YOU’RE
GETTING CROISSANTS AND, AND
CINNAMON RAISIN. YEAH, WE DON’T HAVE TO WAIT FOR THEM
TO BE STALE BECAUSE I’M SO SICK AND TIRED OF
THAT WHOLE LINE. YOU KNOW, WAIT TILL IT’S STALE.
YOU KNOW WHAT I’M SAYING? NO,
YOU DON’T. OK. JUST GET IT IN THERE. THESE
ARE FRESH. LOOK AT HOW PUSHING THESE CROISSANTS DOES IT MAKE IT BETTER IF YOU GO AHEAD? I JUST THINK IT WAS LIKE
PEOPLE WERE LIKE, WHAT CAN I DO
WITH STALE BREAD? IT TAKES LONGER FOR THE, YOU
KNOW, THE MOISTURE TO SOAK INTO THEM
BUT CROISSANTS AND THEN I LOVE TO USE RAISIN BREAD WITH
A SWIRL. YOU GOTTA GET THE SWIRL INTO THE
GAME PLAN SO YOU CUT THEM DOWN INTO NICE
LITTLE CHUNKS. WE’VE GOT OUR UH BAKING DISH
THAT’S COMPLETELY BEEN BUTTERED BOTTOM AND INSIDE A SHOUT OUT TO
NEW ORLEANS. IT’S THE CITY THAT MAYBE FALL IN
LOVE WITH BREAD PUDDING AND I KNOW, YOU KNOW, OK, MOTHER
RIGHT THERE. A COMMANDER’S PALACE, EVERYONE. SO THEN YOU’RE GONNA POUR OVER
THE YEAH, I TRUST YOU HODA. THIS IS WHAT WE JUST MIXED IN
THAT. YES, WE JUST, IT’S THE EGGS, THE
MILK, THE BROWN SUGAR. THE CHOCOLATES EASY ACTUALLY. RIGHT. YEAH.
BREAD PUDDING IS VERY SIMPLE. THERE’S SO MANY DIFFERENT
FLAVORS BUT IT’S ALMOST SWIMMING IN
THERE. YES. WHAT’S GONNA HAPPEN IS YOU’RE
GONNA LET THIS SIT FOR ABOUT 10
MINUTES AND THEN PUSH IT DOWN AND MAKE
ALL THAT MOISTURE SOAK INTO THE
CROISSANT AND THEN YOU ADD THE TOPPING,
THEN THE TOPPING IS GONNA GO
OVER THE TOP THERE. BUT BEFORE YOU HIT THE TOPPING,
WHAT ABOUT SOME MORE CHOCOLATE? WHAT ABOUT SOME MORE CHOCOLATE? THE CHOCOLATE, THE CHOCOLATE EVERYWHERE
CHOCOLATE JUST PUT IT IN THERE AND THEN YOU’RE JUST GONNA LIKE
JIGGLE IT J IT, MAKE SURE IT’S NOT ALL OVER
THE TOP. STIR IT A LITTLE BIT. YOU’RE GONNA HANG OUT WITH THIS
FOR A SECOND, ABOUT 10 MINUTES AND LET THAT
JUST SOAK IN. AND THAT’S WHEN YOU’RE GONNA GET
THAT FROM THE TO AND THIS IS WHAT YOU’RE LOOKING
FOR. WHEN YOU MIX THAT BUTTER AND THE
FLOUR AND EVERYTHING UP, IT’S 350 DEGREES IN THE OVEN FOR
ABOUT 40 TO 50 MINUTES. AND THEN THAT’S JUST SOME
WHIPPED CREAM. THAT’S HEAVY
CREAM. A LITTLE BIT OF BOURBON MIX THAT IN THERE. THAT’S SOME
CHOCOLATE. I WAS PRE DRIZZLING
WITH. I LIKE TO PRE DRIZZLE MY
CHOCOLATE. DO YOU NEED TO PUT
CHOCOLATE ON TOP OF THIS. WHY NOT? I ADDED THE WHIPPED CREAM. LISTEN,
LET ME, LET ME, LET ME JUST GO. LET ME BE AT
ONE. THANK YOU. THANK YOU. SO ARE YOU? I DON’T KNOW IF YOU’RE
AGAINST CREAM OR NOT. HO I JUST, SHE’S ACTUALLY AGAINST
IT. IT ON IS SHE, SHE’S AGAINST IT. ACTUALLY CREAM IS AGAINST HER. CREAM IS AGAINST AGAINST HER. IT’S BEEN SO LONG. YOU LIKE IT? THIS IS AMAZING, JENNA. I MEAN, IT’S CHOCOLATE AND
BREAD. IT’S GOOD. AND EGGS AND BUTTER, SONNY. WE’RE SO HAPPY. YOU’RE
BACK HERE. YOU HAVE NO IDEA. WE’RE SO
HAPPY. YOU’RE HERE. I’M SO HAPPY
TO BE HERE. THANKS FOR KEEPING US GOING.
YOUR NEW SHOW IS JUST AWESOME. THANK YOU. WATCH IT WITH THE WHOLE FAMILY. THE LAST EPISODE’S COMING UP
THIS MONDAY. SO WE GOT TO GET GOING ON IT,
BUT I THINK YOU CAN PROBABLY
WATCH IT ON DEMAND TODAY FOR THIS RECIPE. TODAY.COM/FOOD. WE’VE MADE IT
THROUGH THE WEEK. SO WE HAVE EARNED A CHEAT DAY,
CHEAT DAY, FRIDAY. AND TODAY
NUTRITIONIST, OUR PAL JOY BAUER IS PUTTING HER
HEALTHIER SPIN ON TWO DESSERTS
AND I’VE NEVER WANTED TO SEE YOU
MORE IN PERSON THAN TODAY. JOY. GOOD MORNING. JOY. GOOD MORNING GUYS. AND YOU KNOW, I AM ALWAYS CHASING THAT PERFECT
BROWNIE RECIPE WITH A HEALTH FIVE TWIST AND THESE GEMS
ARE SO INSANELY GOOD. THEY HAVE AN INTENSE CHOCOLATE
FLAVOR. THEY’RE LIKE GOOEY MOIST IN THE INSIDE
WITH PUDDLES OF CHOCOLATE. BUT
THE BEST PART, WELL, ASIDE FROM THE TASTE, THE BEST PART IS THAT EVERYTHING
COMES TOGETHER IN ONE BOWL. SO YOU DON’T NEED AN ELECTRIC MIXER. YOU DON’T
NEED A DOUBLE BOILER, ONE BOWL
TO CLEAN ONE BOWL TO MIX. AND I FIGURED OUT A WAY TO MAKE
IT WITHOUT ANY BUTTER AND WITHOUT
ANY GRANULATED SUGAR. SO IT ALSO HAS UH SO, WELL, HERE’S WHAT I’M,
I’M STARTING WITH WHOLE WHEAT
FLOUR. SO THIS IS THREE QUARTER CUP,
WHOLE WHEAT FLOUR. AND YOU COULD ALSO SWAP IN AN
ALL PURPOSE GLUTEN UH GLUTEN FREE FLOUR. IF THAT’S
YOUR THING, I JUST ADDED HALF A CUP OF
UNSWEETENED COCOA POWDER. SO NOW
IT’S SUPER CHOCOLATEY AND A LITTLE TRICK. THIS IS HALF
A TEASPOON OF INSTANT COFFEE. IT’S NOT GOING TO GIVE IT A
MOCHA OR COFFEE FLAVOR, BUT IT INTENSIFIES THE CHOCOLATE
FLAVOR. THIS IS HALF A TEASPOON OF
BAKING POWDER. WHOOPS AND A
LITTLE BIT OF KOSHER SALT. SO AFTER THIS IS MIXED TOGETHER,
AND I ALSO HAVE TO SAY IF YOU
DON’T HAVE COCO, IF YOU DON’T HAVE INSTANT
COFFEE IN THE HOUSE, YOU COULD LEAVE IT OUT AND YOU
WON’T MISS IT. BUT IF YOU DO USE IT, THERE’S A REALLY GOOD CHANCE
YOU’RE NEVER GONNA LEAVE IT OUT AGAIN BECAUSE IT REALLY LIKE
ELEVATES THAT CHOCOLATEY FLAVOR. SO NOW I DUMP IN ALL OF THE WET
INGREDIENTS. THIS WAS JUST THREE
EGGS LIGHTLY BEATEN INSTEAD OF THE BUTTER, I’M USING
HALF A CUP OF UNSWEETENED APPLE
SAUCE AND I’M, IT DOES THE RIGHT A LITTLE BIT OF MAPLE SYRUP
THAT’S GOING TO BE OUR
SWEETENER. AND JUST TO LET YOU KNOW MOST
RECIPES WILL CALL FOR 1 TO 2
CUPS OF A SWEETENER. I ONLY USE THREE QUARTER CUP AND
IT HITS THE SWEET SPOT. YOU MIX THIS UP AND NOW WE’RE
GONNA ADD OUR CHOCOLATE CHIPS. SO LET’S, LET’S SAY THAT THIS IS
VELVETY SMOOTH AND I PUT IN ONE
CUP. I’M USING SEMISWEET CHOCOLATE
CHIPS. IF YOU LIKE A REAL LIKE INTENSE
BITTER CHOCOLATE, YOU COULD GO A
LITTLE BIT MORE DARK AND UM IAN IS TEAM CHERRY
CHOCOLATE. SO HERE I’M JUST SHOWING PEOPLE
THAT THERE’S A GREAT VARIATION. IF YOU WANT TO MAKE FUDGY
CHOCOLATE, CHERRY BROWNIES, I
TAKE FROZEN CHERRIES, THAW IT OUT, CHOP THEM UP AND WE TOSS THOSE
RIGHT IN AS WELL AND I’M GONNA SHOW YOU WHAT THE
BATTER LOOKS LIKE. SO THE BATTER HERE YOU’LL SEE IT NICE AND SMOOTH AND LUSCIOUS AND
I’M USING AN EIGHT BY EIGHT BAKING PAN THAT I LINED
WITH PARCHMENT PAPER. AND THE REASON I LIKE USING AN
EIGHT BY EIGHT IS BECAUSE THESE
BROWNIES WILL PUFF AND THEY’RE GONNA BE HEARTY AND
BIG AND OF COURSE A LITTLE DECOR
ON THE TOP, THERE’S NOT A LOT OF CLEAN UP
AFTER THIS. I LIKE THAT TOO. NO,
NO. SO THIS GOES IN THE OVEN. I SET IT
AT THREE UM FOR GOOEY BROWNIES ABOUT 35
MINUTES. LOOK AT THESE BABIES. I KNOW. I
WISH YOU GUYS WERE HERE WITH EVERY BITE. WHICH IS WHAT I LOVE. YES. YES. THATS GOOD. I’M AL I SO HAVE YOUR BACK. SO WHAT?
THIS IS A SINGLE SERVE PAAR CO AND YOU CAN ALSO SWAP OUT THE
PAIR IF YOU WANT AND YOU CAN DO AN APPLE. BUT I WANT TO GIVE PEARS SOME LOVE.
THEY’RE LOADED WITH FIBER. THERE’S THOUSANDS OF VARIETIES
AND I’VE TESTED MANY OF THE
VARIETIES. THEY ALL WORK. SO I STARTED WITH ONE PEAR AND I
DICED IT UP SKIN ON BECAUSE YOU WANT TO KEEP
THAT FIBER IN THERE. AND ALL I DO IS ADD, THIS IS A MICROWAVE SAFE BOWL
BECAUSE WE’RE MAKING THIS IN A MATTER OF MINUTES IN
THE MICROWAVE, A QUARTER TEASPOON OF CINNAMON, TWO TEASPOONS OF MAPLE SYRUP. AND THEN THIS, THIS IS A SLURRY
I MADE. IT’S A TEASPOON, A MINUSCULE
AMOUNT OF CORN STARCH WITH A
LITTLE BIT OF WATER. AND I ADD THAT IN. YOU STIR THIS UP, YOU PUT IT IN
THE MICROWAVE FOR ONE MINUTE.
YOU TAKE IT OUT, YOU STIR IT UP AGAIN AND YOU PUT
IT IN FOR ONE FINAL MINUTE. SO IT’S TWO MINUTES TOTAL IN THE
MICROWAVE AT A TIME. WHAT’S YOUR TOPPING? SO THE TOPPING IS A ONE CRUSH. GRAHAM CRACKER AND THE INSIDE GETS SO GOOEY AND
OF COURSE YOU GUYS KNOW THE WHIPPED CREAM. I LEARN ABOUT THE FULL RECIPE. JOY. WE
LOVE YOU. THANK YOU FOR JOINING US. OH, I WISH I COULD
TAKE THAT BITE FOR MORE. GO TO
TODAY.COM/FOOD. IT’S TODAY FOOD WE’RE GONNA GET
IN THE HOLIDAY SPIRIT EARLY. SOME CROWD PLACES FOR
THANKSGIVING. I MEAN, EVERYONE’S EXCITED
BECAUSE YOU HAVE A PLATE FULL OF
COOKIES. OK. WHERE’S COOKIE MONSTER? THIS IS
HIS DAY, WHICH IS, THIS IS MAGIC GUYS. CHRISTINA TOSI, OWNER OF THE BELOVED MILK BAR
HERE IN NEW YORK IS OUT WITH A
NEW COOKBOOK. IT IS ALL ABOUT COOKIES. THAT IS IN FACT THE TITLE ALL
ABOUT THE TITLE. CHRISTINA. I LOVE IT. WE’VE ALREADY GOT OUR
TASTERS HERE. YOU DON’T DO ANYTHING LIKE UH
JUST NORMAL OR AVERAGE. ALL OF YOUR COOKIES HAVE AN
INTERESTING TWIST. YES. I MEAN, I LOVE TO BAKE BECAUSE
BAKING IS MY WAY TO LIKE GET IN
THERE. BREAK THE RULES MAKE PEOPLE FEEL
SEEN. IT’S LIKE SEEING LIFE AND COLOR
WHEN YOU BAKE OR WHEN YOU EAT A
MILK BAR COOKIE. NOW, ARE THESE BECAUSE I WAS
JUST ASKING YOU, I, I LIKE MAKE
CHOCOLATE CHIP COOKIES. THAT’S ABOUT IT. AND I WAS
ASKING YOU FOR SOME TIPS. BUT IS THIS ARE THESE RECIPES
THAT, YOU KNOW, NORMAL PEOPLE
LIKE US PER LIKE FOR ME, THE REASON I LOVE TO WRITE
COOKBOOKS AND BAKE AND HOST BAKE
CLUB IS BECAUSE I LOVE TO FEED PEOPLE COOKIES,
BUT I LOVE TO UNLEASH THE BAKER
AND EVERYONE AS WELL. SO I BROUGHT FOR YOU. ONE OF MY
FAVORITE RECIPES FROM THE
COOKBOOK. IT IS A CHOCOLATE TOFFEE HOB, NOT, NOT BRITISH OATIE BISCUIT. SO, CONSIDER IT A
BREAKFAST COOKIE. RIGHT? SO IT STARTS WITH FLOUR, SOME
SALT AND SOME BAKING SODA. I
KNOW YOU’RE A BAKER. SO GET IT. I, I’VE GOT SOME BUTTER, SOME HONEY
AND SOME SUGAR. HONEY. GOING IN THE MIXER CREAM FOR
ABOUT THREE MINUTES. THEN WE’RE GONNA ADD YOUR DRY
INGREDIENTS AND THEN SOME WHOLE OATS. YEAH. GO FOR IT AND SOME WHOLE OATS THAT I
GROUND DOWN INTO SORT OF A FLOUR LIKE CONSISTENCY TO
GIVE FLAVOR AND TEXTURE. YOU CAN DO IT ALL AT ONCE. YOU
CAN DO IT ALL AT ONCE. AND THE, AND THE CHEER HER ON AND THE BIG DIFFERENCE WHEN YOU
ADD THE DRY INGREDIENTS IS YOU JUST WANT TO MIX AS LITTLE
AS HUMANLY POSSIBLE. A LITTLE BIT OF MILK. A LITTLE
BIT OF A, A LITTLE COMBINED.
THAT’S IT. EXACTLY. MIXING TOO MUCH IN A COOKIE
GIVES YOU LIKE A DENSE TOUGH
COOKIE. I’M SORRY, THE MILK BAR COOKIE.
YOU KNOW THE CLASSIC MILK BAR
COOKIE. IT’S DENSE. IT’S FUDGY. WE BUY THAT. THEN THE COOKIE DOUGH, THE COOKIE DOUGH COMES OUT. WE GIVE IT A NICE LITTLE SCOOP
INTO THESE LITTLE ROUNDS BECAUSE
WHEN THE COOKIE BAKES IT BAKES FLAT
AND CRUMBLY IN A REALLY NICE
SAND. THIS IS A MELON BALLER. I MEAN, A LITTLE SMALL ONE. IT IS. THEN WE MAKE A LITTLE BIT OF A
TOFFEE MIXTURE. THIS IS LIGHT BROWN SUGAR BUTTER
AND A LITTLE BIT OF SALT. WE COOK IT UNTIL IT GETS THE
COLOR OF BASICALLY PEANUT
BUTTER. WE THROW IT OUT ONTO A PAN. LET
IT COOL DOWN. TOFFEE, WHICH IS
DIFFERENT THAN CARAMEL. TOFFEE EASIER TO MAKE THAN I THINK TOFFEE IS EASIER TO MAKE
THAN CARAMEL BECAUSE YOU DON’T HAVE TO TAKE IT TO A
CERTAIN TEMPERATURE. YOU LITERALLY BRING IT TO THIS
NICE UM PEANUT BUTTER COLOR SHAPE. WHEN IT HARDENS FEEL THIS, IT’S
LIKE A NICE. OK. WELL, WAIT, YOU JUST PUT IT ON THE
BAKING SHEET. THEN WHAT YOU PUT
IN THE FRIDGE, IT’S GONNA COOL DOWN. YOU CAN LET IT COOL
DOWN AT ROOM TEMPERATURE FOR 30
MINUTES. YOU CAN THROW IT IN THE FRIDGE
TILL IT GETS TO THIS STATE. AND THEN THIS IS LIKE REALLY
WHERE YOU GOOD DAY, BAD DAY. I FEEL YOU’RE HAMMERING IT. SHOW
ME LIKE THAT. YOU’RE BREAKING IT UP
LIKE THIS MAMA YOU GO FOR IT. OK. SO THIS IS, YOU KNOW, LIKE A
CLASSIC MILK BAR. UM, COOKIE HAS FLAVOR BUT IT
ALSO HAS TEXTURE. THIS IS WHAT WE’RE GOING, THAT’S WHAT
WE’RE GOING FOR. THEN WE’RE GONNA DIP OUR
BEAUTIFUL LITTLE OATIE COOKIES INTO THIS MILK CHOCOLATE TOP IT
WITH TOFFEE. SO YOU CAN GO STRAIGHT IN. NOW,
WHAT YOU CAN TAKE A QUESTION. DID YOU JUST MELT SOME
CHOCOLATE IN THE MICROWAVE OVER
THE DOUBLE BOILER OR YOU CAN MELT IT GENTLY IN THE
MICROWAVE, YOU CAN MELT IT OVER A DOUBLE
BOILER TILL IT’S NICE AND GLOSSY
LIKE THIS. YOU COVER IT WITH SOME T AND THEN YOU MARVEL AT THE
COOKIES YOU GOT. AND I JUST WANNA SAY IF YOU ARE
LIKE, I’M IN OVER MY HEAD AT
THIS POINT, YOU KNOW THE MILK BARS GOT YOU
FOR COOKIES. THE BAKERIES, MILK BAR
STORE.COM. WE LIVE IN A WORLD OF COOKIES
AND WE LIVE TO BRING COOKIES TO
PEOPLE’S. THIS JUST LOOKS ABSOLUTELY
DELICIOUS GUYS. DID YOU TRY ALL
OF THEM? WHICH WAS YOUR FAVORITE? WHAT DO YOU GOT? WELL, I LOVE THE ONE YOU JUST
MADE AND I, I LOVE THAT AND I ALSO LOVE THAT
PEPPERMINT BARK, WHATEVER THAT PEPPERMINT BARK BECAUSE I LOVE A PEPPERMINT CARAMEL PRETZEL, PEPPERMINT WHITE
CHOCOLATE. IT’S ALL ON THE MENU. LITERALLY LIKE THE COUNTDOWN HAS
BEGUN. YOU CAN GO TO MILK BAR
STORE INSIDE. BUT THE RECIPE IN THE COOKBOOK, WHAT’S THIS ONE? CONFETTI COOKIES? OH, THAT’S MY FAVORITE. THAT’S LIKE
BIRTHDAY CAKE. THAT’S, THAT’S
WHAT IT’S ALL ABOUT. THE WORLD OF COOKIES. IT’S
ENDLESS Y’ALL. OH MY GOSH. BACK UP THE TRUCK. I’M TAKING
THEM ALL HOME. THANK YOU SO
MUCH. CHRISTINA. THE COOKBOOK IS CALLED ALL ABOUT
COOKIES. YOU CAN FIND THIS RECIPE AND
MORE AT TODAY.COM/FOOD. WE ARE KEEPING THE LOVE FEST
GOING WITH ROMANTIC DINNER FOR
TWO OR 2466 AT THIS POINT. I MEAN, YOU CAN MAKE THIS RIGHT
FROM THE COMFORT OF YOUR OWN
HOME. THAT’S RIGHT. WELL, HERE TO HELP US WHIP UP
TWO RESTAURANT QUALITY DISHES, USING STUFF YOU’VE
ALREADY GOT IN YOUR PANTRY. YOU CAN MAKE TONIGHT, NEW YORK
TIMES FOOD COLUMNIST, MELISSA
CLARK, HER HUSBAND, AUTHOR DANIEL GURKA. SO BEFORE WE GET STARTED, TELL
US ABOUT A LOVE STORY. HOW DID YOU GUYS
GET TOGETHER? WELL, WE MET ONLINE ACTUALLY
BACK IN THE EARLY DAYS OF
INTERNET DATING, LIKE A MILLION YEARS AGO. AND JUST THIS MORNING BEFORE WE
CAME, I DUG OUT A PRINTOUT. I HAD OF HER ORIGINAL PROFILE WHICH SAYS THAT UH SHE, SHE LIKED HER MARTINIS MADE WITH
GIN AND HER MANHATTANS MADE WITH
RYE. AND I THOUGHT I CAN DO THAT. I GOT A WOMAN AND I WAS ALMOST 20 GOD. HOW
MANY YEARS AGO? ALMOST 28. YEAH. AND LOOK AT NOW AND IT’S STILL ALIVE AND HE’S STILL MAKING ME REALLY
GOOD. MANHATTAN’S AND MARTINIS, RIGHT? SO, AND THEN I TAKE CARE OF THE
DINNER. SO TONIGHT WE’RE GONNA DO WELL
TODAY, BUT YOU GUYS CAN DO THIS TONIGHT
IF YOU HAVE PANTRY STAPLES OF
PASTA WITH ALMONDS. AND THEN THIS IS WHAT MAKES IT’S
SPECIAL, THE BROWN BUTTER,
RIGHT? BECAUSE BROWN BUTTER IS
SOMETHING THAT YOU’RE NOT GONNA
DO ON A REGULAR DAY, BUT IT ADDS SO MUCH FLAVOR
PERFECT FOR VALENTINE’S DAY. AND WHO DOESN’T LOVE PASTA, RIGHT? I BELIEVE YOU LOVE PASTA. I DO. SO WE’RE GONNA ADD SOME
ALMONDS AND WHAT’S BROWN BUTTER? SO BROWN BUTTER IS BUTTER IT’S
BUTTER THAT YOU JUST PUT IN A SKILLET AND YOU LET IT COOK
UNTIL THE MILK SOLIDS, WHICH IS THAT FROTHY STUFF YOU
SEE, FALL TO THE BOTTOM AND TURN
BROWN AND IT ADDS LIKE A
CARAMEL. HOW DO YOU DO IT? YOU LITERALLY PUT THE BUTTER IN
THE PAN AND LET IT MELT AND YOU
WALK, THE TRICK IS YOU WALK AWAY AND
YOU DON’T STAND THERE AND KEEP
IT ON LOW, LOW, LOW, LOW. YEAH. AND IT TO, BUT, BUT DON’T BURN IT. SO YOU WANT
TO BE IN THE ROOM, YOU KNOW HOW
YOU KNOW IT’S READY? CAN YOU GUYS ALL SMELL IT? OK. ONCE YOU SMELL THAT YOU’RE
LIKE, OK, IT’S READY. THROW MY ALMONDS IN AND THEN
THROW SOME ROSEMARY IN. AND, UM, WHAT DO YOU THINK? A
LITTLE BIT OF PEPPER SPICY FOR VALENTINE’S DAY? AND THE NUTS ARE GONNA COOK
PRETTY QUICKLY HERE. I’M GONNA
RAISE THIS HEAT. THEY’RE GONNA COOK PRETTY
QUICKLY ONCE THEY HIT THE BROWN
BUTTER AND WE’VE GOT SOME LINGUINI ON
THE SIDE. BABE. DO YOU WANNA
LIFT THAT UP FOR ME? DO YOU USE ANY KIND OF PASTA? I’M JUST GONNA BLOT IT A LITTLE
BIT. YEAH. CAN YOU USE ANOTHER? RIGHT IN THERE IF YOU DON’T HAVE ALL YOU CAN USE ANY? YEAH. RIGHT IN THERE AND A LITTLE
PASTA WATER IS OK BECAUSE THAT IS WHAT’S GONNA
MAKE OUR SAUCE. OK. ALL RIGHT. SO TOSS, TOSS, TOSS. ALL RIGHT, BABY. WILL YOU TOSS
WHILE I ALL RIGHT. AND WE’VE GOT LEMON
JUICE, LEMON JUICE AND LEMON ZEST IS
WHAT REALLY BRIGHTENS IT UP. WE ARE A LEMON LOVING HOUSEHOLD AND THEN THIS IS THE PUMP WATER IS A SECRET INGREDIENT.
THIS IS WHAT MAKES THE SAUCE AND THIS IS GONNA WILT RIGHT IN
AT THE END. AND THAT ADDS A NICE BITE WITH
THE CRUNCH FROM THE ALMOND CRUNCH AND THE ALMONDS AND THE
ARUGULA MAKES IT A ONE POT MEAL.
YOU DON’T NEED HERE. WE THROW IT ALL IN. YOU DON’T
NEED TO, SORRY, I’M LEAVING YOU
WITH ALL THE TOSSING. YOU DON’T NEED TO UM, HAVE A
SALAD BECAUSE YOUR SALAD IS
ALREADY IN YOUR PASTA. SO ONE IS A LITTLE BIT SPECIAL. VERY
DELICIOUS PEPPER. SHOULD WE GO TO DESSERT? LET’S GO FOR DESSERT. OK. THIS
IS THE BEST PART HERE. I’M GONNA TURN THAT OFF.
SO IT DOESN’T BURN. ALL RIGHT. SO NOW YOU HAVE YOUR PASTA. IT’S YOUR PANTRY. YOU’VE ALWAYS
GOT PASTA IN THE PANTRY. HOPEFULLY YOU ALL ALWAYS HAVE
CHOCOLATE IN YOUR PANTRY. YES, BECAUSE YOU CAN, WITH JUST
CHOCOLATE, YOU CAN MAKE A ONE
INGREDIENT, CHOCOLATE MOUSSE. THIS IS REAL. IT’S SO EASY. SO, IN THIS POT WE’VE JUST
MELTED CHOCOLATE WITH WATER AND THE TRICK IS JUST LIKE A
CHOCOLATE. WHAT KIND OF CHOCOLATE? JUST DARK CHOCOLATE? JUST YOU AND THE DARKER YOUR
CHOCOLATE, THE MORE BITTER, THE BITTERSWEET IT’S GONNA BE IF YOU LOOK A LITTLE BIT
SWEETER, YOU CAN USE A SWEETER
LIKE A SEMI SWEET. BUT YOU WANT A DARK CHOCOLATE.
HOW MUCH WATER? UM, YOU JUST ADD, THE TRICK IS
TO ADD THE RIGHT AMOUNT OF
WATER. I FORGET. I THINK IT’S LIKE A QUARTER CUP
OR HALF A CUP. THE REST YOU GUYS WILL FIND IT ONLINE AND YOU WANNA MELT IT UNTIL IT’S
SMOOTH. NOW, THE THING ABOUT CHOCOLATE,
IF YOU ADD JUST A FEW DROPS OF
WATER, IT’S GONNA SEIZE. BUT IF YOU ADD MORE WATER, IT
SMOOTHS OUT AND BECOMES JUST
LIKE WHIP UP WITH SAUCE. YEP. AND IT’S
GONNA WHIP RIGHT UP. LOOK AT
THAT. SO THAT’S NICE. AND HOW BEAUTIFUL. AND YOU’RE
POURING IT OVER THE BOWL OF ICE. SO WHAT WE HAVE HERE IS A WATER
BATH. SO THIS IS ICE AND A LITTLE BIT
OF WATER AND DANIEL’S GONNA DO
THE WHISKING. THIS IS A WORKOUT. I’M JUST
WARNING YOU. HOW LONG DO YOU
HAVE TO WHISK? IT’S UH LIKE 3 TO 4 MINUTES. SO
WE’RE NOT GONNA WORRY. WE HAVE
SOME SWAPS HERE. BUT WHAT’S GONNA HAPPEN IS WHEN
YOU WHISK IT UP OVER THE ICE. IT’S THE
TEMPERATURE CONTRAST, RIGHT? YOU
HAVE HOT CHOCOLATE, THE HOT MILK AND
CHOCOLATE, THE COLD ICE AND IT WHIPS UP AND
IT HOLDS THE AIR THAT YOU’RE WHIPPING IN AND
THEN CHECK THIS OUT. I DIDN’T EVEN KNOW THIS WAS A THING. OH MY GOD, THIS IS DAIRY FREE, GLUTEN FREE. IT IS
DAIRY FREE. OH, LOOK AT THAT. IT’S PANTRY FRIENDLY. IT IS
SUPER EASY. IF YOU’VE GOT YOUR,
YOU KNOW, YOUR HUSBAND FOR YOU. THIS IS A ONE CUP. OK, THANK YOU ONE CUP OF
WATER. AND THEN WHAT I DID ON THE TOP
HERE, I PUT A BIT OF FUR. I LOVE THE CONTRAST SALTY. PERFECT FOR VALENTINE’S DAY. WHAT KIND OF CHOCOLATE I’M LIKE,
I NEED TO GET SOME, BETTER. GET YOURSELF SOME GOOD
CHOCOLATE. YOU’VE GOT YOUR VALENTINE’S DAY DESSERT. WONDERFUL. AND THANK YOU SO MUCH. HAPPY
VALENTINE’S DAY FOR THESE RECIPES. HEAD TO
TODAY.COM/FOOD. YOU GOT YOUR DAY EDITION. YOU MUST GET SOME YUMMY STUFF. NUTRITIONIST. JOY BAUER IS HERE
WITH TWO TASTY DISHES YOU CAN
MAKE USING A SLOW COOKER. WE’RE SO HAPPY YOU’RE HERE. I KNOW. ALL RIGHT. SO WE’RE STARTING
WITH YOUR MEDITERRANEAN STUFFED
PEPPERS AND, AND SO I ABSOLUTELY LOVE MY
SLOW COOKER. I CALL IT A MAGIC POT BECAUSE
QUITE LITERALLY YOU COULD TOSS A HANDFUL OF
INGREDIENTS INTO THE MAGIC POT SET IT. FORGET IT. GO ABOUT YOUR
BUSINESS. YOU COME BACK AND YOU
HAVE A HOME COOKED. LET ME, IT REALLY DOES. SO WE’RE MAKING
THESE STUFFED PEPPERS. IT’S A LITTLE, I JUST HAD SAID
TO AL IT’S A LITTLE OUT OF THE
BOX FOR A SLOW COOKER, BUT I THINK YOU’RE GONNA LOVE
THIS. SO WE’RE STARTING HERE WITH ONE
POUND OF LEAN GROUND TURKEY
MEAT, BUT IT COULD BE BEEF OR IT COULD
BE CHICKEN AS WELL, YES. SO, DYLAN, YOU COULD START
TOSSING STUFF IN. THAT IS ONE
CAN OF DICED TOMATOES. THIS IS WILD RICE, WHICH IS
ALSO, IT’S COOKED. NO, IT’S TOTALLY.
SO YOU CAN USE LEFTOVER RICE FOR THIS. A LITTLE BIT OF FETA CHEESE
BECAUSE EVERYTHING’S BETTER WITH
FETA AND SOME, UM, DICED RED ONION.
AND NOW I’M GONNA FLAVOR IT UP.
I’VE GOT SOME PARSLEY. I HAVE SOME DILL. I LOVE DILL,
FRESH INGREDIENTS. I GOT SOME, UH, GARLIC DRIED OREGANO AND I’M
GONNA PUT SOME CRUSHED RED PEPPER IN HERE AND A LITTLE
BIT OF SALT AND WE JUST MASHED IT THIS UP. LET ME PUT IN SOME SALT AND PROBABLY DON’T NEED MUCH
SALT BECAUSE THE FETA, SO SALT. EXACTLY. YES. AND NOW I’VE HOLLOWED OUT OUR LOW CARB,
VITAMIN C PACKED VESSELS. AND SO THAT’S WHAT I ALWAYS CALL THEM VITAMIN, VITAMIN C PACKED VESSELS. AND I LIKE THE
SWEETER ONES. BUT CERTAINLY IF YOU LIKE GREEN,
YOU CAN USE GREEN, I, I LIKE TO MIX UP THE COLORS AND
I USE SIX BECAUSE IN A STANDARD, UH, IN A STANDARD TWO QUART SLOW
COOKER, YOU COULD SNUGLY FIT SIX RIGHT IN HERE. YOU PUT THE TOP ON, YOU SET IT
ON HIGH, JUST SIT IT IN THERE
FOR ABOUT THREE HOURS. AND THE ONLY THING I WOULD SAY
TO ADD IS THE TAHINI DRIZZLE AND
TALK ABOUT THAT. THIS IS, SO THIS IS TAHINI PASTE, WHICH IS
GROUND SESAME SEEDS. SO, YOU KNOW, THERE’S PROTEIN IN
THERE AND SOME FIBER, I’M ADDING A LITTLE BIT OF FRESH
LEMON JUICE, MORE GARLIC JOY. THIS IS GOOD AND A LITTLE
BIT OF WATER AND A LITTLE BIT OF SALT AND
THAT’S IT GUYS. AND YOU WHISK
THIS UP AND JUST ADD THAT RIGHT AFTER THEY
COME OUT. YES. AND YOU WANNA SERVE THEM RIGHT
WHEN THEY COME OUT NICE AND HOT. UM, THAT, YOU KNOW WHAT? YOU’RE
RIGHT THOUGH, THAT TAHINI ON THE
TOP REALLY PUTS IT ON. IT DOES, IT MAKES IT. BUT MOST PEOPLE DON’T THINK ABOUT A
UH A SLOW COOK AND DESSERT. THIS DESSERT IS GONNA KNOCK YOU SO FUDGY AND IT’S SO MOIST. SO
WE’RE MAKING CHOCOLATE BANANA
FUDGE CAKES. SO HERE I HAVE A MASHED BANANA
WHICH IS GONNA BRING OBVIOUSLY NUTRITION
AND FIBER AND POTASSIUM. BUT CREAMY SWEETNESS, TWO EGGS,
A LITTLE BIT OF VANILLA EXTRACT
AND A PINCH OF SALT. AND SO NOW I HAVE A CUP OF SEMISWEET OR UH DARK CHOCOLATE CHIPS AND I
MELTED IT MELTED IN THE FRIDGE OR UH MANY THINGS MELT RIGHT THERE IN
THE FRIDGE. YOU PUT THAT IN. YOU CAN USE A DOUBLE BOIL, I CAN
READ BUT YOU KNOW WHAT I DO THE
MICROWAVE, IT’S SO EASY. AND SO YOU WHISK THIS IN AND
OUT. NOW YOU’RE GONNA PUT IN THE
ALMOND FLOUR. SO THIS IS ALSO GLUTEN FREE AND
WEED FREE AND A LITTLE BIT OF
BAKING POWDER AND YOU USE REGULAR FLOUR. UM, YOU CAN USE REGULAR FLOUR
BUT THE ALMOND FLOUR MAKES IT
THAT MUCH SORT OF OOEY AND GOOEY. LIKE, TRUST ME
ON THIS. YES. SO THIS GOES IN
YOUR SIX OUNCE RAMEKINS OR WILL FIT IN THE SLOW
COOKER. AND I NEED YOU ALL TO TAKE A BITE OF
THIS CAKE. IT’S TIME FOR DESSERT. IT’S A LITTLE EARLY FOR
VALENTINE’S DAY. BUT WHEN IT COMES OUT, WHEN IT COMES, WHEN IT COMES OUT, IT SUPER WARM, IT’S ALMOST LIKE A MOLTEN
CHOCOLATE CAKE. EXACTLY. LIKE A FLOUR ISN’T THAT GOOD? AND YOU CAN ON, ONLY SUDDENLY TASTE THE BANANA
BUT IT’S SO FUDGY AND IT’S SO
DELICIOUS. I GOT THIS. LIKE THIS IS, IT IS. IT IS. AGAIN, YOU SAW WHAT, WHAT WENT
INTO IT. RIGHT. OH, MY GOODNESS. YOU GO. OH, THIS IS DELICIOUS JOY. THANK YOU SO MUCH. YOU DON’T EVEN GET TO TRY IF YOU WANT THESE RECIPES. THESE
ARE BOTH REALLY GOOD. JUST GO TO TODAY.COM/. AND NOW THAT THE WEATHER IS
WARMING UP, THE LAST THING YOU WANNA DO IS
TO SPEND HOURS INSIDE COOKING. THAT’S NO FUN. KATIE LEE BEAGLE
CO-HOST OF FOOD NETWORKS. THE KITCHEN HAS A SIMPLE SHEET
PAN RECIPE. SO ALL YOU HAVE TO DO CHOP UP
SOME BROCCOLI AND SOME SWEET
POTATOES. YOU WANT YOUR SWEET POTATOES TO
BE IN CUBES AND YOUR BROCCOLI
CAN BE, YOU KNOW, A LITTLE BIT ON THE MEDIUM SIDE
BECAUSE YOU WANT EVERYTHING TO COOK AT THE SAME TIME ON THE
SHEET PAN. SO INSTEAD OF BUYING FILETS OF
SALMON, WE’RE GONNA JUST DO ONE
BIG PIECE. SO I’M AT THE SUPERMARKET TO DESKIN IT FOR
THIS RECIPE. I DO MOST OF THE TIME I COOK
SALMON WITH THE SKIN ON. BUT FOR THIS ONE, BECAUSE YOU’LL
SEE, WE’RE GONNA ADD A SAUCE TO
IT. I LIKE IT SKINLESS. SO I’M GONNA ADD A LITTLE BIT OF
OIL TO OUR VEG. YEAH, AND SOME SALT AND PEPPER AND ALL
I DID WAS AND PEPPER THAT SALMON UP FOR
ME. SO THAT’S ALL WE’RE DOING TO IT. AND THEN WE’RE GONNA MAKE OUR
SAUCE BECAUSE THIS IS A HONEY
MUSTARD. I DIDN’T EVEN TELL YOU ALL WHAT
WE WERE MAKING, HONEY. HONEY, MUSTARD SALMON, SWEET
POTATOES AND BROCCOLI. SO, I’VE GOT EQUAL PARTS OF
HONEY AND I LIKE TO USE A, A
COARSE MUSTARD. YES. YES. VERY GOOD. SPEAKING OF THE PARIS
TEST. RIGHT. YOU’RE GETTING THAT FOR YOUR TRAVELS AND THEN MIX IT TOGETHER. THIS
GOES RIGHT ON TOP OF THE SALMON AND SOME OF IT’S GONNA RUN OFF
AND THAT’S OK BECAUSE WE’RE GONNA MIX THAT
WITH OUR VEGGIES. SO, WILLIE TAKE THOSE VEGGIES AND SCATTER THEM ALL AROUND. YEAH, IT WAS YOUR HANDS. I WAS ALL RIGHT. SO THAT’S GONNA GO
INTO THE OVEN. OH, AND I PUT PARCHMENT PAPER ON
BECAUSE THAT MAKES OUR CLEAN UP
A LOT EASIER. THAT’S SMART. YES. YES. AND
YOU’RE BARELY, YOU WANT TO USE
ANY ELBOW? YEAH. ALL RIGHT. SO PUT THAT IN THE
OVEN. 425 DEGREES. IT COMES OUT
LIKE THIS. BEAUTIFUL. YEAH, IT’S VERY EASY.
WE LOVE IT. 425 ABOUT 25 30 MINUTES. NOW, IF YOU WANNA DO THIS, SOME
FILETS, COOK YOUR BROCCOLI AND SWEET
POTATOES FOR ABOUT 1015 MINUTES
FIRST, THEN I, YOUR SALMON FILETS AND COOK IT
THE REST OF THE WAY BECAUSE IT’LL BE A DIFFERENT
COOK TIME. ALL RIGHT. SO YOU WANNA HAVE SOME LEFTOVERS
FOR LUNCH? THAT SALMON? WE’RE GONNA MAKE A LITTLE SALMON
SALAD HERE WITH A LEMON CAPER
VINEGAR. I LOVE CAPERS SO MUCH. YES. SO WE’VE GOT OUR LEMON, LET’S PUT A LITTLE ZEST IN THERE
AND SOME CAPERS AND DIJON
MUSTARD, SALT AND PEPPER IT UP. A LITTLE SPLASH OF WHITE WINE
VINEGAR HERE. WHISK IT, WHISK IT WHISK IT. AND
THEN WE’RE GONNA COME DOWN HERE
TO OUR SALAD. HOW BEAUTIFUL. JUST GOT BIB
LETTUCE. I’VE GOT THINLY SLICED CELERY IN
HERE. I’VE ALWAYS GOT CELERY IN
MY FRIDGE. SOME CUCUMBERS GO IN. YOU KNOW, YOU CAN JUST USE WHAT YOU HAVE SAID THAT. AND JENNY, YOU SAID YOU DON’T COOK
MUCH. YOU’RE DOING A GREAT JOB.
WELL, I, I ASSEMBLE AND I CHOP. ALL RIGHT, WE GOT, BY THE WAY. DOES YOUR DAUGHTER
EAT CUCUMBERS? NOT REALLY. I CAN’T GET A VEGETABLE IN OCCASIONALLY SWEET POTATOES,
OCCASIONALLY. AVOCADO. ALL RIGHT. SO WE’RE GONNA ADD
OUR SALMON IN HERE. YOU JUST FLAKE IT UP AFTER IT
COMES OUT AND YOU CAN ALSO USE CANNED
SALMON FOR THIS. IF YOU DIDN’T MAKE THE RECIPE,
YOU KNOW, CANNED SALMON IS A GREAT THING
TO HAVE AROUND. IF YOU WANNA ADD THESE VEGGIES
TO IT, YOU CAN, IF NOT HAVE IT RIGHT ON ITS OWN, ADD THE DRESSING TO IT. I’VE GOT SOME DOWN HERE FOR YOU
GUYS. COME TASTE, TASTE ONE, HAVE A BITE. THIS IS MINE. SHE
HAS A BIT. I LIKE LARGE PORTIONS OF
SALAD. I CALL IT MY TROUGH
SALAD. I JUST, YOU JUST EAT STRAIGHT OUT OF IT.
IT IS SUPERFOOD FRIDAY. SO, MARCH MADNESS, WE’RE CHANGING IT
TO STARCH MADNESS TODAY. NUTRITION AND HEALTH EXPERT JOY
BAUER IS HERE TO SHARE TWO NOT ONE BUT TWO SWEET
POTATO RECIPES. GOOD MORNING, JOY. GOOD MORNING. GOOD MORNING GUYS. THIS IS
ALWAYS THE BEST PART OF MY WEEK. AND YES, THE SWEET POTATO IS MY FIRST
DRAFT PICK BECAUSE IT IS LOADED WITH POTASSIUM TO HELP
MANAGE BLOOD PRESSURE. IT’S GOT A BIG DOSE OF A BETA CAROTENE WHICH HELPS SUPPORT A
HEALTHY IMMUNE SYSTEM. AND IT ALSO PROMOTES A GLOWING
COMPLEXION. AND LET’S TALK ABOUT THAT FIBER. IT PROMOTES REGULARITY AND IT
ALSO HELPS TO ENHANCE OUR HEART
HEALTH. SO I’M ACTUALLY GOING TO SHOW
YOU TWO SORT OF OUT OF THE BOX WAYS TO
ENJOY THIS NUTRITIOUS AND
DELICIOUS ROOT VEGETABLE. OK. SO STARTING WITH THE
SHEPHERD’S PIE. YEAH, THIS LIKE SCREAMS SERIOUS
COMFORT FOOD. SO HERE I HAVE I PEELED AND I
CHOPPED UP A POUND AND A HALF OF
SWEET POTATO. BUT I’M GOING TO DO SOMETHING A
LITTLE CRAFTY TO CUT THE CALORIES AND CARBS.
I’M MIXING IT WITH A POUND OF
CARROTS BECAUSE WE THEN PUT THIS IN A GREAT BIG POT WITH
A COUPLE OF CUPS OF BROTH. YOU CAN USE BEEF CHICKEN OR
VEGGIE BROTH AND YOU LET IT SIMMER FOR ABOUT 20 MINUTES
UNTIL IT’S VERY FORK TENDER. AND THEN I MASH THE ENTIRE THING
UP AND THE CARROTS AND THE SWEET
POTATO, THEY BLEND SO BEAUTIFULLY
TOGETHER AND YOU SEE THEY HAVE
THE SAME ORANGE COLOR, THE SAME VELVETY TEXTURE. SO IT’S REALLY A WIN WIN. YOU’RE SO YOU’RE, YOU’RE ALWAYS
ON IT. DYLAN AND THEN I JUST ADD IN ONE TABLESPOON OF
BUTTER AND A LITTLE BIT OF SALT
AND PEPPER. AND I’M GONNA MASH THIS UP. AND NOW AFTER THIS IS ALL NICELY
MASHED, WE’RE GONNA HEAD OVER TO THE
STOVE AND I’M GONNA SHOW YOU HOW TO MAKE THAT MEATY
SAUCY BOTTOM LAYER. OK? COME WITH ME. THAT IS THE PERFECT TRANSITION. SO HERE WE HAVE OUR LEAN GROUND
TURKEY MEAT AND ALL I’M GONNA
DO, WE WANT IT TO HAVE THAT UMAMI
FLAVOR. SO I’M ADDING IN A TABLESPOON, I’VE ALREADY
BROWNED THE MEAT. I’M ADDING IN A TABLESPOON OF
REDUCED SODIUM SOY SAUCE AND A
TABLESPOON OF W SAUCE. YOU KNOW, I CALL IT THAT BECAUSE I CAN’T PRONOUNCE IT. YOU GOTTA HELP ME OUT HERE.
THANK YOU. SO NOW I HAVE, THESE ARE JUST,
YOU KNOW, UH UH SOME SEASONINGS.
I HAVE GARLIC POWDER, ONION POWDER AND I HAVE SOME
TOMATO PASTE. THE TOMATO PASTE IS REALLY
IMPORTANT BECAUSE IT’S GONNA BOLDEN UP BOTH THE TEXTURE
AND THE FLAVOR AND WE MIX THIS UP AND THEN WE NEED THOSE VEGGIES
BECAUSE THE SHEPHERD’S PIE HAS ALL OF THOSE SMALL
LITTLE VEGGIES. NORMALLY IT’S PEAS AND CARROTS.
I USE A FROZEN MIX AND THIS IS STRAIGHT OUT OF MY
FREEZER. SAVES A LOT OF TIME. YOU’RE
ADDING THEM, THEY’RE STILL FROZEN. AND IF YOU WANT, YOU CAN THAW THEM
AT ROOM TEMPERATURE, BUT I HAVE
THEM FROZEN AND THEN LAST BUT NOT LEAST I, I RESERVED THE BROTH FROM THE
SWEET POTATOES AND THE CARROT
AND I ADDED A LITTLE BIT. CAN WE, CAN WE SKIP TO THIS
BECAUSE WE WANT TO GET TO THE
NEXT RECIPE AS WELL. WE’RE RUNNING OUT OF TIME A
LITTLE BIT. SO HOW DO YOU, HOW
DO YOU TOP ALL THIS? OK. SO WE HAVE THIS OVER HERE.
WE’RE THEN GOING TO ADD OUR
SWEET POTATO RIGHT ON TOP OF OUR MEAT. WE
MAKE BELIEVE THAT THE MEAT HAS
SIMMERED. THAT’S RIGHT. AND THEN HOW, HOW LONG ARE YOU
GONNA BAKE THAT? SO YOU BAKE THIS IN THE OVEN FOR
ABOUT 20 MINUTES ON 400. AND I’M
GOING TO LET YOU, I’M GONNA SHOW YOU WHAT IT LOOKS
LIKE. I FINISH IT OFF UNDER THE BROILER. VERY NICE AND REALLY QUICKLY. JOY. WHAT’S
OUR LAST, WHAT’S YOUR LAST ONE? WE JUST WANT TO MAKE SURE JUST TO SHOW, LET’S JUST SHOW
IT. WE’LL PUT THE RECIPE ON
TODAY DOT YEAH. SO I THAT SAME SWEET POTATO PUREE AND
I JUST LAYERED. I DIDN’T ADD
BUTTER IN THIS ONE. I ADDED A BIT OF GROUND CINNAMON CLEAN GREEK YOGURT, A DRIZZLE OF
MAPLE SYRUP BERRIES AND SOME
GRANOLA. AND GUYS, THIS IS A
MOUTHWATERING. THANK YOU SO MUCH. HAVE A GREAT WEEKEND. WE’LL BE READY YOU GUYS. YOU’RE KNOWN AS MUFFIN. YEAH, WITH THE MUFFIN TIN TIP.
UH YOU’RE KNOWN AS THE SUPER
CHEF. YES. YES. YES. THAT IS MY ACTUAL MIDDLE NAME. EXACTLY. WELL, YOU KNOW, MY NAME
IS CHANEL BECAUSE MY DAD IS
DARNELL. SO YOU’RE SPECIAL. ALL RIGHT. YES. YES. OK. SO WE’RE GONNA DO
TWO SIDES. FIRST OF ALL, YOU
HAVE A BIG FAMILY. AND SO I HEAR THESE ARE, YOU
KNOW, YOU CAN SPREAD THESE OUT A
LITTLE BIT TRYING TO GET TWO
MEALS IN THIS. SO THE FIRST ONE, THIS IS A SIDE DISH THAT
TASTES BETTER THAN IT SOUNDS. OK. WHAT IS IT CALLED? SWEET
POTATO, MAC AND CHEESE. OH, WAIT
A MINUTE. NOW YOU’RE EATING SWEET POTATO AND MAC AND CHEESE ALL
THIS. LET’S GET TO IT. SO WE
DON’T RUN OUT OF TIME. SO WHAT I GOT HERE, I GOT THE I GOT
THE RO ON, WE GOT CREAM. YOU WANNA ADD YOUR SWEET
POTATO MIX, WHICH HAS A LITTLE
BROWN TO IT. ALL SWEET MIX. WHAT IN THIS MIX HAS
A LITTLE BROWN IT RIGHT THERE WAS A NICKNAME IN HIGH SCHOOL BROWN SUGAR AND A LITTLE SYRUP. UM AND THEN YOU JUST MIX IT UP. OK. WAIT, DID YOU USE CANNED CAN CAN IS THE EASIEST THING RIGHT
NOW. I GOTTA MAKE A SIMPLE ONE.
I GOT SIX KIDS. YOU ALWAYS IN THE HOUSE? OK, LET ME JUST KEEP GOING. SO THIS
IS EASY. SO THEN YOU GO AHEAD. I GOT A
LITTLE CHEDDAR CHEESE, A LITTLE
BRIE CHEESE, ADD IT RIGHT IN THERE WITH IT. OK? THIS IS SOMETHING GOOD THIS CRAZY AND YOU KNOW WHAT AS WE’RE
TALKING. GO AHEAD. THIS IS
WALLET FRIENDLY, RIGHT? YEAH, THE CANNED SWEET POTATOES
DEFINITELY PROBABLY TAKE DOWN
THE PRICE. AND SO WHEN YOU THINK OF SWEET
POTATO MAC AND CHEESE, SO YOU
MIX THE SET, WE PUT IN A DISH, TOP IT WITH A
LITTLE CHEESE. WE GOT OUR BREADCRUMB PARMESAN. BUT THIS IS LIKE A NOD TO LIKE
CARROT CAKE AT ONE POINT. CARROTS AND CAKE DIDN’T MAKE
SENSE. BUT YET NOW SWEET
POTATOES MA AND SUPER CHEF 20. WE’VE GOT ONE OF FOOD
AND WINE’S BEST NEW CHEFS WITH
US, ANA CASTRO. HER MEXICAN RESTAURANT LGO MADRE IN NEW ORLEANS WAS NAMED
ONE OF THE BEST IN AMERICA BY
BOTH, NOT JUST THE NEW YORK TIMES, BUT
ALSO BON APPETIT A CAR. UH GREAT TO HAVE YOU. FIRST OF
ALL. UM THE NAME OF THE
RESTAURANT MADRE. WHAT DOES THAT MEAN? IT MEANS
MOTHER TONGUE. UH I NAMED IT THAT BECAUSE WHEN
PEOPLE HEAR ME SPEAK, THEY
ALWAYS ASSUME THAT I SPEAK ANOTHER LANGUAGE. AND I
ALWAYS SAY LIKE, YEAH, IS A SPANISH. I’M ALWAYS
LIKE IS MY MOTHER TONGUE. SO THAT’S
WHY I NAMED THE RESTAURANT
LINGUA MADRE. SO YOU BRING THE MEXICAN FLAVORS
TO NEW ORLEANS. YOU HAVE THIS
INCREDIBLE MENU. SWEET POTATO. ARE YOU GONNA SAY IT OR AM I
GONNA SAY IT? OH, THE SAUCE, THE SAUCE BECAUSE
YOU SAID SWEET POTATOES, ENCA CAGUAS. THIS IS MY, THIS IS MY GRANDMA WHEN YOU POINT AT THE MENU, WHEN
YOU ORDER IT. YEAH, IT MEANS IN PEANUTS,
RIGHT? SO THIS SAUCE, MY
GRANDMOTHER USED TO MAKE IT AND SHE USED TO MAKE IT WITH
LIKE CHICKEN. UH, USUALLY. SO THIS IS A REALLY IMPORTANT
DISH TO ME BECAUSE IT JUST
REMINDS ME OF HOME. SO WE’RE GONNA, BUT I MADE IT MY
OWN OBVIOUSLY. SO WE’RE GOING TO
MAKE IT. UM, WE’RE GONNA MAKE A SEED. THERE WAS CHICKEN IN THIS WHEN
YOU WERE EATING IT THE WAY YOUR GRANDMA MADE IT WAS
THERE A PROTEIN IN IT. OK? BUT YOU DON’T MAKE IT WITH THE
CHICKEN. I’LL COME BECAUSE THERE’S BEAUTIFUL
SWEET POTATOES IN THE SOUTH. SO IT’S RIGHT. OR WHAT DOES THAT MEAN? IT IS VEGAN BUT IT’S BY
COINCIDENCE NOT BY DESIGN. UH WE’RE GONNA DO OUR SEED MIX.
IT’S GOING TO BE TOASTED SEEDS.
UM SESAME SEEDS, ALMONDS AND
PEANUTS THAT ARE GONNA BE
CHOPPED. SO YOU TOAST ALL THOSE SEEDS
TOGETHER. DO YOU LIKE TOASTING THEM
SEPARATELY SEPARATELY? BECAUSE THEY TOAST A DIFFERENT
RAZOR, DIFFERENT SIZES. UH GOOD QUESTION. I HAVE LEFT CITRIC ACID SALT AND TURMERIC AND UH YOU’RE JUST GONNA LIKE
MIX THIS UP. THIS LOOKS, THIS LOOKS VERY
HEARTY AND DELICIOUS. YEAH. KEEP GOING. UM WE’RE GONNA HAVE OUR, FOR THE
SAUCE ROUND. WE’RE GONNA HAVE
OUR OIL. IT’S HOT AND THIS, THIS CHILLIS HAVE BEEN
PREVIOUSLY TOASTED IN IT. IT’S ANCHOS GUAJILLO AND ARBOL. YY. ALL RIGHT. YOU GOT SOME ONIONS
GOING IN ON GOING IN SOME
GARLIC, GARLIC SALT, THROWN IN. OH GOD. I HAVE A THING WITH SALT. OK. AND THEN, AND THEN THE NUT
MIXTURE GOES IN NOW OR NOT. YOU CAN PUT IT IN NOW. WOW, THIS WOULD BE A GOOD FALL DISH. YOU KNOW, IT’S A, IT’S ACTUALLY A FULL DISH. OK. OK. TOMATO TOMATOES. AND THEN YOU’RE JUST GONNA COOK
THAT DOWN FOR LIKE, 30 MINUTES
OR SO, IF YOU START DRYING OUT YOU CAN
ADD A LITTLE BIT OF WATER. SO HE DOESN’T STICK TO THE
BOTTOM OF YOUR PAN. THIS FEELS LIKE A PROTEIN
SUBSTITUTE BECAUSE IT’S GOT SO
MUCH, VERY HARD. YEAH. AND THEN FROM THIS GUY, YOU’RE GOING TO HAVE YOUR SWEET
POTATOES JUST ROAST THEM IN THE
OVEN HOLE. THAT RIGHT THERE. LOOK AT THAT LITTLE SCORING, SCORING AND SOME SAUCE TO GET
DOWN DEEP. YEAH. THERE IT IS. AND KAKAO THEN USE A SPRINKLE IT WITH THE
NUT SEED MIXTURE. AND THESE ARE REALLY PUT THAT SAUCE ON ANYTHING THOUGH. I OH MY GOD, YOU NEED OVER TOFU AS WELL. YOU COULD BE ON A COST YOUR HOUSE TONIGHT. YOU COULD
WHIP ALL THIS UP. NOT 100% EASY. THE RECIPES CHECK THEM
OUT. TODAY.COM/FOOD TODAY. FIT MEN COOK FOUNDER HIMSELF.
KEVIN HAS UH HELP YOUR TAKES ON TWO OF
OUR FAVORITE SIDES CREATED IN COLLABORATION
WITH OUR FRIENDS OVER AT
INSTAGRAM. KEVIN. ALWAYS GOOD TO SEE YOU. THANKS FOR YOUR TIME. GOOD TO SEE YOU ALL. HEY, WHAT’S GOING ON? LET’S START WITH THIS,
THIS BRUSSELS SPROUT WILD RICE
MIX THING. YES. YES. ALL RIGHT. SO, UM, BRUSSELS SPROUTS IS PROBABLY
LIKE MY LEAST FAVORITE VEGGIE,
BUT I LOVE THEM THIS WAY. SO, THESE
ARE MAPLE ROASTED VEGGIES AND SOME ONION. AND ALL I DID WAS JUST ROAST
THESE FOR ABOUT 1520 MINUTES ON
A HIGH TEMPERATURE. PUT THIS INTO YOUR AIR FRYER.
ADD IN SOME MAPLE IN THE LAST 10
MINUTES IN AN AIR FRYER YOU’VE PUT IN, THEY MAKE THEM CRISPY OR LIKE ABSOLUTELY CRISPY EDGES. AND THAT’S WHAT YOU WANT FOR
THANKSGIVING. IT’S REALLY
IMPORTANT. AND THEN WE’RE GONNA COMBINE
THESE WITH AN AMAZING WILD WILD RICE MIX. AND THIS IS JUST
LIKE SOME BROWN RICE. IT’S BLACK RICE, IT’S RED RICE,
IT’S ALL OF THE COLORS AND IT’S
REALLY, REALLY INTERESTING BECAUSE THIS
IS A VERY FILLING RECIPE, BUT
IT’S ALSO JUST HAPPENS TO BE GOOD FOR YOU.
DON’T SAY THAT OUT LOUD ON
THINGS. GIVE IT PEOPLE DON’T WANT TO
HEAR THAT. ALL RIGHT. AND THEN WE’RE GONNA ADD IN SOME
MORE SWEETNESS WITH SOME
CRANBERRIES, DRIED CRANBERRIES AND THEN SOME
CRUSHED PECANS. AND LET ME TELL YOU Y’ALL, ONCE
YOU JUST BEGIN TO STIR IT ALL UP AND YOU CAN BE A LITTLE NAUGHTY
TOO. I MEAN, IF YOU WANT, YOU GOT A
LITTLE BIT MORE, YOU KNOW MAPLE,
YOU COULD JUST ADD THAT ON THERE. NO ONE’S GONNA
SAY ANYTHING AND THEN YOU JUST ADD SOME SEA
SALT AND PEPPER AS WELL. AND
BOOM. LET ME TELL Y’ALL. THIS IS ONE OF MY FAVORITE
DISHES. AND ONE OF THE ONLY WAYS THAT I
CAN EAT BRUSSELS SPROUTS WITHOUT
PUTTING SO AMOUNTS OF VELVEETA CHEESE ON THEM. SO, REALLY QUICKLY, BECAUSE WE HAVE
TO MOVE ON. YOU PUT THEM IN THE OVEN FROM
WHAT TEMPERATURE AND THEN HOW
LONG BEFORE YOU TAKE THEM OUT AND PUT
THEM IN THE AIR FRYER? SURE. SURE. SURE. I PUT MINE IN
THERE FOR ABOUT 400 YOU KNOW,
FOR 400 THEN I DO IT FOR ABOUT 2025
MINUTES. IF YOU’RE DOING IN THE AIR
FRYER, I’M TELLING YOU JUST PUT
IT IN THERE FOR ABOUT 4, 10 FOR ABOUT 20 MINUTES. CRISPY EDGES. IT’S SO AMAZING. DON’T FORGET THE OIL, DON’T
FORGET THE OIL THAT’S REALLY
IMPORTANT TOO. CAN YOU USE ANY DIFFERENT RICE
OR IS THAT THE RICE THAT YOU
RECOMMEND? THAT’S LIKE THE WAY TO GO. YOU
KNOW, YOU CAN USE BROWN RICE, YOU CAN
USE FARO JUST ANY TYPE OF GRAIN THAT
YOU LIKE. I WAS JUST TRYING TO INCORPORATE
A LOT MORE OF THE COMPLEX CARBOHYDRATES INTO
MY DIET AND YOU KNOW, IT’S JUST AN EASY WAY TO SNEAK
THEM IN ON THANKSGIVING. YOU KNOW, WHEN EVERYONE’S TRYING
TO, YOU KNOW, I WANNA MAKE SURE WE GET TO THE
SWEET POTATO AND PLANTAIN MASH. TELL US ABOUT YES. YES. YES. SO THIS IS SWEET POTATO,
PLANTAIN MASH. THIS IS LIKE IF SOUL FOOD MET
WEST AFRICAN MEANT LIKE LATIN
AMERICAN. ALL RIGHT. SO WHAT YOU GONNA DO BAKE UP A
SWEET POTATO. POKE SOME HOLES IN
IT. IT IS REALLY EASY TO DO. CRAIG.
THIS IS GONNA BE YOUR RECIPE.
ALL RIGHT, THEN GET YOURSELF A PLANTAIN. NOW IT
NEEDS TO BE A YELLOW AND BLACK
ONE. PLEASE DON’T GET THE PURE YELLOW
ONES BECAUSE YOU’RE GONNA BE YELLING AT ME TALKING
ABOUT KEVIN. YOU RUINED THANKSGIVING. IT’S
NOT SWEET. GET THE BLACK ONES. YEAH, IT’S
GONNA BE, DON’T GET AN EXTRA
SWEET SLICE IT. YOU DON’T. YEAH, PLEASE DON’T GET A BANANA
AND THEN WRITE ME AND SAY YOUR
RECIPE. IT’S TERRIBLE. ALL RIGHT. AND THEN WE’RE GONNA JUST BAKE
THIS, BAKE IT IN THE OVEN. YOU’RE
GONNA BAKE THIS FOR ABOUT 25
MINUTES. BAKE THIS ONE FOR ABOUT A FULL
HOUR. OK. THEN YOU’RE GONNA COME OVER HERE
WITH YOUR MASH, MASH EVERYTHING TOGETHER. YOU’RE
GONNA ADD IN A LITTLE BIT OF
ALMOND MILK. WE’RE GONNA KEEP THIS PLANT
FRIENDLY FOR ALL THE VEGANS OVER
AT THANKSGIVING. A LITTLE BIT OF VEGAN BUTTER. OH MY GOODNESS. AND THEN SOME OOPS, SOME COCONUT SUGAR, WHICH
IS AMAZING. AND THEN A LITTLE BIT OF
CINNAMON. BOOM. AND THEN MIX THIS
TOGETHER. AND THEN WHAT YOU’RE GONNA DO IS
YOU’RE GONNA BAKE THIS IN THE
OVEN Y’ALL FOR ABOUT I’D SAY ABOUT 25 30 MINUTES OR
SO. UM AND THEN YOU CAN TAKE OFF THE
TOP AND ADD JUST A LITTLE BIT
MORE SUGAR. A LITTLE BIT MORE BUTTER AND
THEN IT COMES OUT TO THIS
AMAZING CARAMELIZED MASH THAT. SO WHERE’S OUR SAMPLE? COME BACK FOR YOU. COME BACK IN THE STUDIO, KEVIN. THANK YOU FOR THESE
RECIPES AND MORE TODAY.COM/FOOD. IT MEAN? IT MEANS? IT’S
SUPERFOOD FRIDAY. AND TODAY WE ARE GOING BIG BY
SUPERSIZING SOME OF YOUR FAVORITE FOODS TO GET
MORE VOLUME. BUT WITHOUT SACRIFICING THE
WAISTLINE AND WHO BETTER TO SHOW US HOW TO DO THAT THAN JOY
BAUER. TODAY, NUTRITION AND HEALTH EXPERT, JOY. THESE ARE PRETTY CLEVER. LET’S
START WITH THIS ICED COFFEE. SO THIS FIRST ONE IS A GREAT TIP
FOR PEOPLE THAT LOVE ICED
COFFEE. WHAT YOU’RE GONNA DO IS TAKE
YOUR LEFTOVER BLACK, EITHER
REGULAR OR DECAF COFFEE, PUT IT INTO AN
ICE CUBE CONTAINER AND FREEZE
IT. AND THEN WHEN YOU GET AN ICE COFFEE DRINK, YOU JUST PUT THOSE ICE CUBES IN
AND ALL OF A SUDDEN YOU HAVE WAY
MORE VISUALLY. BUT ALSO AS THE CUBES MELT, IT
DOESN’T LIKE WATER AND COFFEE IS LOADED WITH
ANTIOXIDANTS. SO I REALLY LIKE
THIS ONE. OK. WHAT’S NEXT? OK. SO I LOVE A BOWL OF
OATMEAL, RIGHT? OATS IS A
WONDERFUL WHOLE GRAIN. IT HELPS TO LOWER COLLECT. BUT BY ADDING IN CHOPPED APPLE, YOU GET DOUBLE THE VOLUME AND IF
YOU LEAVE THE SKIN ON THE APPLE, DOUBLE THE CHOLESTEROL LOWERING
PROPERTY. ISN’T THAT SO GREAT? AND THE
APPLES ARE NATURALLY SWEET. SO REALLY YOU DON’T EVEN HAVE TO
ADD SUGAR A LITTLE GROUND
CINNAMON IN THERE. YOU HAVE A HEARTY BREAKFAST. I
LOVE THIS ONE. YEAH. AND WE HAVE PECANS IN THAT AS
WELL. THAT’S GOOD TOO. HOW DO YOU PUMP UP THE MAC AND
CHEESE? WE LOVE A CREAMY DREAMY
BOWL OF MAC AND CHEESE. SO JUST BY ADDING IN ROASTED
SWEET POTATO, YOU, FIRST OF ALL, YOU GET A
BEAUTIFUL POP OF COLOR, YOU INCREASE OR EVEN DOUBLE THE
VOLUME AND YOU, IT HAS A BEAUTIFUL CREAMY
TEXTURE THAT COMPLEMENTS THE MAC
AND CHEESE. BUT YOU ALSO GET A BLAST OF BETA
CAROTENE FOR A GLOWING
COMPLEXION. SO IT IS A SUPERFOOD. I WASN’T
EXPECTING TO LIKE THAT. ISN’T IT
DELICIOUS? SHE HAS A SWEET SORT OF NUTTY FLAVOR
AND IT’S CREAMY. THE OTHER THING IS IF YOU HAVE
FINICKY EATERS IN THE HOUSE
BEFORE YOU ADD IT IN, YOU COULD MASH IT UP AND THEN
MIX IT WITH THE, THE SAUCE, YOU DISGUISE IT. THEY’LL NEVER KNOW. FAVORITE OF THE MORNING. OK? WE ARE CREATING A BULKIER
BURGER WITH BENEFITS. SO THIS IS A BURGER. YOU SEE THE
SIZE OF IT. THIS IS A POUND OF EITHER GROUND
BEEF OR TURKEY. AND HERE WHAT I’VE DONE ON THIS
ONE IS I’VE LITERALLY MIXED THE SAME POUND WITH TWO
CUPS OF CHOPPED GREENS. AND SO AGAIN, YOU GET A BIGGER
BURGER, IT TASTES ABSOLUTELY
DELICIOUS. SO HERE I USE SPINACH, BUT IT
COULD BE KALE SWISS CHARD
COLLARD GREENS. REALLY? ANYTHING THAT YOU LOVE, YOU JUST
CHOP IT UP AND YOU ADD IT RIGHT
INTO THE MIX. ISN’T IT DELICIOUS FORWARD TO GETTING A THIRD
ALCOHOL INDUSTRY. THIS IS THE THIRD OF THE SANGRIA INHERENTLY HAS ANTIOXIDANTS.
THANKS TO ALL OF THE FRUIT,
RIGHT? BUT ALSO THEY GENERALLY WILL
TEND TO ADD A SWEETENER TO SEE WHAT SHE’S GONNA SAY. THIS IS WHAT WE’RE
GONNA DO AFTER YOU HAVE YOUR
GLASS OF SANGRIA, YOU JUST ADD IN, YOU TOP IT OFF
WITH A FLAVORED SPARKLING WATER WATER AND SO IT SLIGHTLY WILL
DILUTE THE BOOZE. IT’LL GIVE YOU
MORE AND IT ADDS THE FIZZY FUN. OK, LET’S GO. OH, YEAH, YOU
DRANK IT STRAIGHT. OK. NOTHING WRONG WITH THAT. CHANEL. AND YOU KNOW WHAT ELSE WITH THE
FRUIT IN IT? IT’S JUST
BEAUTIFUL. I THINK IT’S SUCH A FESTIVE DRINK. OH, THANK YOU. AM I ALL THESE IDEA AND THIS MORNING WE ARE DIGGING
IN WITH CHEF TANYA HOLLAND. OF COURSE, SHE’S BEST KNOWN FOR HER
INVENTIVE TAKE ON MODERN SOUL
FOOD AND COMFORT CLASSICS. SHE’S ALSO THE EXECUTIVE CHEF
AND OWNER OF BROWN SUGAR KITCHEN
IN CALIFORNIA. TANYA. SO GOOD TO SEE YOU.
THANKS FOR WAKING UP EARLY THIS
MORNING. HI, CRAIG. HI, CHANEL. HI, DYLAN. NICE TO SEE YOU BEFORE. AND I DID A SEGMENT TOGETHER ABOUT
FOUR YEARS AGO I THINK. AND YOU
REMEMBER? THANK YOU. BEFORE WE START COOKING TANYA, I
WANNA TALK ABOUT THIS PODCAST
REALLY QUICKLY HERE UH TO TANYA’S TABLE, YOU KNOW, AESHA CURRY AND DANNY GLOVER. UM WHAT CAN WE EXPECT TO HEAR
THIS TIME AROUND IN THIS NEW
SEASON. IT’S, IT WOULD BE REALLY COOL,
YOU KNOW, SUCH A VARIETY OF
PEOPLE. I HAD THE BEST CONVERSATION WITH
LARS ULRICH, THE DRUMMER FROM
METALLICA. YOU KNOW, YOU WOULDN’T THINK WE MIGHT NOT HAVE SOMETHING IN
COMMON, BUT WE FOUND LOTS OF
COMMON DENOMINATORS, WHICH IS SOMETHING I LOVE. UM, I TALKED TO BLACK PANTHER
LEGEND, ERICA HUGGINS. LIKE, IT’S REALLY, REALLY FUN AND I
CAN TELL YOU REALLY QUICKLY
BEFORE WE GET TO THE FOOD, I’VE NEVER HEARD OF NEW SOUL
FOOD. WELL, I MEAN, IT’S A MADE UP
TERM. DID YOU HEAR FROM IT? BECAUSE I
CREATED IT FAIR ENOUGH. I THINK I MIGHT HAVE BEEN ONE OF
THE FIRST PEOPLE TO USE IT. BUT, YOU KNOW, JUST LIKE EVERY
ETHNIC FOOD, IT’S LIKE WE’VE GOT
TO MOVE INTO, YOU KNOW, THE, THE NEW WAYS OF
EATING MORE SUSTAINABILITY, MORE
VEGETABLES. UM AND UH ALWAYS DELICIOUS THOUGH. SO TELL
US ABOUT THIS SWEET POTATO KALE
HASH. I SEE YOU’RE WORKING IN THE
VEGGIES FOR SURE. YEAH. YEAH. YOU KNOW, I MEAN, SOUL FOOD. YOU HAVE TO HAVE SWEET POTATOES
AND I JUST LOOK FOR DIFFERENT WAYS TO USE
THEM INSTEAD OF, YOU KNOW, THE TRADITIONAL WAY OF
COOKING. AND I LOVE A GOOD HASH FOR
BREAKFAST. SO I HAVE SOME UH
ONIONS, CARAMELIZING HERE. THEY’RE JUST COOKING TO THE UH
TRANSLUCENT, ADDING SOME FRESH UH BELL
PEPPERS, YELLOW AND RED. YOU CAN USE
GREEN IF YOU WANT. JUST UH COOK THOSE DOWN. BUT THESE ARE LIKE SIMPLE ITEMS
TOO THAT YOU, YOU KNOW, MOST PEOPLE HAVE THESE AROUND. NOT VERY EXPENSIVE, EASY TO
ACCESS TO USE THEM TOO. YEAH, EXACTLY. YOU KNOW, YOU
MIGHT HAVE SOME LEFT OVER. SO WE LET THAT COOK DOWN A
LITTLE BIT AND THEN I ADD KALE
AND I HAVE, UH, CURLY LEAF KALE ACTUALLY MIXED IN SOME OF THE,
UH, LA SONATA KALE, WHICH IS THE, THE DINO KALE AND YOU JUST, YOU
KNOW, TAKE IT OFF THE STEM. YOU DON’T WANT THE STEM IN
THERE. IT TAKES A LITTLE BIT
LONGER TO COOK. IF YOU’RE BRAISING, IF YOU’RE
MAKING A STEW, YOU CAN PUT THE
STEM, BUT WE’RE JUST GONNA COOK THIS
DOWN. TELL YOU HOW LONG DOES THE DISH
TAKE FROM BEGINNING TO END?
ROUGHLY? NOT VERY LONG. UM I WOULD SAY 20
MINUTES. PROBABLY THE THING THAT’S GONNA
TAKE YOU THE LONGEST IS THE
DICING. SO YOU GOT TO DICE THE PEPPERS,
DICE THE ONIONS. UM I HAVE SOME SWEET POTATOES THAT ARE ALREADY
DICED AND COOKED. THEY JUST COOKED IN BOILING
WATER FOR FIVE MINUTES. START
THEM WITH COLD WATER. A LITTLE SALT, BRING THEM UP. UH
BECAUSE YOU, YOU KNOW, THEY’RE STILL FIRM BUT
THEY MASH BUT YOU DON’T WANT TO
OVERCOOK THEM FOR THIS. AND IT’S A ONE POT, YOU KNOW, KIND OF DISH. SO THAT MAKES IT NICE AS WELL. SO GOOD. AND AS THOSE ARE COOKING TANYA
REALLY QUICKLY TELL US ABOUT YOUR SHOW ON OWN IT’S CALLED
TANYA’S KITCHEN TABLE. YEAH. UM, IT’S REALLY FUN. I
MEAN, I GOT TO HAVE FRIENDS COME
AND SIT DOWN WITH ME. I’M COOKING SOME OF MY, UH,
USUAL SUSPECTS, UH, FAVORITES. AND THEN I HAVE ENDED WITH SOME
GREAT CONVERSATION AND, UM, WE DID SEVEN EPISODES ON OWN. HOPE TO DO MORE. THAT’S GREAT.
THAT’S GREAT. ALL RIGHT. SO, HOW DO YOU FINISH THIS OFF? OK. SO HERE IS SOME THAT’S FINISHED.
YOU SEE, EVERYTHING IS REALLY
COOKED DOWN. IT’S GORGEOUS. RIGHT? I THINK
IT’S BEAUTIFUL, BUT IT TASTES
GOOD. AND HERE’S A SERVING SUGGESTION.
I SAY I’M GOING TO HAVE IT WITH
A SUNNY SIDE UP EGG THAT I FLIPPED OVER. COULD YOU ADD BACON OR SAUSAGE
TOO IF YOU WANTED? I MEAN, YOU COULD, YOU KNOW, THE
WHOLE IDEA WAS TO BE A LITTLE
HEALTHIER, YOU KNOW, JANUARY, JANUARY. YEAH. DYLAN, I LOVE BACON WITH A FAVORITE HOT SAUCE, BACON SAUSAGE. I LOVE IT. WHATEVER YOU WANT. I WANT TO TALK ABOUT A COMFORT
DISH. THANK YOU SO MUCH. THANK YOU. OH, MY PLEASURE.
ABSOLUTELY. IF YOU WANT TO FIND GUYS, YOU GOT IT, GO TO OUR
WEBSITE FOR THIS RECIPE AT
TODAY.COM/FOOD. GOOD WEDNESDAY MORNING THE
TURMOIL IN THE MIDDLE EAST AT A CRITICAL STAGE WITH PRESIDENT
TRUMP NOW CONSIDERING HIS NEXT
MOVE. IT’S JUNE 18TH. THIS IS TODAY. PRESIDENT TRUMP WEIGHING A US
STRIKE ON IRAN AFTER DEMANDING THE
COUNTRY’S UNCONDITIONAL
SURRENDER. US EMBASSIES ACROSS THE REGION
CLOSED AMID A NEW FLURRY OF MISSILE ATTACKS
BETWEEN ISRAEL AND IRAN
OVERNIGHT. SO WHERE DOES IT ALL GO FROM
HERE? A LIVE REPORT FROM THE WHITE
HOUSE AND THE REGION STRAIGHT
AHEAD. TO THE EXTREME, A NEW ROUND OF SEVERE WEATHER
SWEEPING ACROSS THE COUNTRY. MORE TORNADOES, MORE DAMAGE. THESE GIRL SCOUTS RESCUED AFTER
FLOODWATERS SURROUNDED THEIR
CABIN. WE’LL HAVE THE VERY LATEST, INCLUDING TODAY’S THREAT FACING
TENS OF MILLIONS AND THE MAJOR HEAT WAVE ON THE WAY. OFF COLOR. TWO OF THE NATION’S LEADING FOOD
BRANDS SET TO REMOVE ALL ARTIFICIAL DYES
FROM THEIR PRODUCTS.