Barefoot Contessa (2002–…): Season 16, Episode 7 - Jeffrey's Birthday Pop-Up - full transcript

I'M THE BAREFOOT CONTESSA,
AND THIS IS ALL ABOUT COOKIES.

YOU'VE GOT IT--JUST COOKIES.

WHO DOESN'T LOVE
MOIST AND CHEWY

CHOCOLATE CHUNK BLONDIES

AND CRISP, THIN
CHOCOLATE CHUNK COOKIES?

AMAZINGLY, THEY'RE MADE
FROM THE SAME BATTER.

THE ONLY DIFFERENCE
IS HOW YOU BAKE THEM,

AND I'D CALL THAT
DOUBLE DELICIOUS.

THEN I'M LEARNING HOW TO MAKE
ADORABLE ICED ANIMAL COOKIES

FROM PATTI PAIGE, WHO'S
THE MOST CREATIVE BAKER I KNOW,

AND SINCE I THINK THE ANSWER
TO MOST OF LIFE'S PROBLEMS



IS A GOOD COOKIE, I'M LOOKING
FORWARD TO HEARING FROM YOU

IN "ASK INA."

I'VE ALWAYS WONDERED
HOW IS IT THAT YOU CAN MAKE

THE MOISTEST
CHOCOLATE CHUNK BLONDIES

FROM EXACTLY THE SAME
BATTER THAT YOU MAKE

THE THINNEST, CRISPEST
CHOCOLATE CHUNK COOKIES?

BUT IT'S TRUE.
I'LL SHOW YOU HOW.

SO FIRST I'M GONNA MAKE
THE BLONDIES.

FIRST THING I NEED IS
1/2 A POUND OF BUTTER.

IT'S UNSALTED BUTTER
AND IT'S AT ROOM TEMPERATURE,

AND NOT JUST SOFTENED,
BUT REALLY ROOM TEMPERATURE.

IT'S THE BEST WAY
TO CREAM BUTTER.

ONE CUP OF BROWN SUGAR--
I USE LIGHT BROWN SUGAR.

IF YOU HAVE DARK BROWN SUGAR,
I'M SURE IT'S NOT A PROBLEM--



LIGHTLY PACKED,

AND 1/2 A CUP
OF GRANULATED SUGAR...

AND JUST CREAM THAT
FOR A FEW MINUTES

UNTIL IT'S REALLY
LIGHT AND FLUFFY.

OKAY, WHILE THAT'S ON,

I'M GONNA GET
THE DRY INGREDIENTS TOGETHER,

SO THE FIRST THING I NEED
IS 2 CUPS OF ALL-PURPOSE FLOUR.

I ALWAYS LIKE TO SIFT
THE DRY INGREDIENTS TOGETHER.

IT COMBINES THEM, AND ALSO MAKES
SURE THERE'S NOTHING IN THERE

THAT YOU DON'T WANT
IN YOUR BLONDIES.

1 TEASPOON OF BAKING SODA

AND 1 TEASPOON OF KOSHER SALT.

JUST SIFT THAT TOGETHER.

PERFECT.

NOW THE BUTTER AND SUGAR SHOULD
BE JUST PERFECTLY CREAMED,

AND IT IS.

OKAY, NEXT IS VANILLA.

VANILLA'S REALLY
IMPORTANT IN BLONDIES

'CAUSE IT'S THE ONLY THING
THAT REALLY FLAVORS THE BATTER,

AND OF COURSE, VANILLA AND
CHOCOLATE ALWAYS GO TOGETHER.

THAT'S 1 TEASPOON
AND 2,

AND THEN TWO EGGS AT ROOM
TEMPERATURE, ONE AT A TIME.

JUST LET THEM
MIX INTO THE BATTER.

IT'S REALLY IMPORTANT, ALSO,

THAT THE EGGS ARE AT
ROOM TEMPERATURE,

BECAUSE OTHERWISE
THEY'LL MAKE THE BUTTER COLD,

AND YOU'VE JUST
WASTED ALL YOUR TIME.

OKAY, LOW SPEED--NOW I'M GONNA
ADD THE DRY INGREDIENTS.

AND JUST ADD THEM SLOWLY.

THIS IS WHERE YOU DON'T--DON'T
WANT TO OVERBEAT THE BATTER.

YOU ALSO DON'T WANT TO ADD IT
IN ONE CLUMP,

OTHERWISE YOU'LL HAVE
BITS OF FLOUR IN THE DOUGH.

OKAY, THAT'S THE DOUGH.

SO I'M JUST--
JUST SCRAPE THIS DOWN.

MAKE SURE I GET ALL THE BATTER
IN THE BLONDIES.

YOU CAN ACTUALLY JUST DO IT
WITH YOUR HANDS.

IT'S THE--CLEAN HANDS ARE
A COOK'S BEST TOOLS, RIGHT?

MUCH FASTER.

OKAY, NOW I NEED LOTS
OF CHOCOLATE CHUNKS AND WALNUTS,

AND I'M JUST GONNA
FOLD THEM IN BY HAND.

FIRST I HAVE 1 1/2 CUPS
OF CHOPPED WALNUTS

AND 1 1/4 POUNDS
OF CHOCOLATE CHUNKS.

THAT'S LIKE ABOUT
ONE AND A QUARTER PACKAGES.

AND JUST FOLD THEM IN BY HAND.

OH, THAT LOOKS LIKE
A LOT OF CHOCOLATE CHUNKS.

THAT JUST MEANS THEY'RE GONNA BE
REALLY GOOD BLONDIES.

SO THESE ARE
SEMISWEET CHOCOLATE CHUNKS.

YOU CAN USE CHOCOLATE CHIPS
IF YOU PREFER,

BUT THESE HAVE MORE, LIKE,
REALLY GREAT CHOCOLATE FLAVOR.

OKAY, INTO THE PAN.

SO THIS BATTER CAN EITHER BE
VERY THIN, CRISP COOKIES,

BUT RIGHT NOW I'M GONNA
MAKE BLONDIES WITH 'EM.

SO THIS IS
AN 8 1/2x12x2-INCH PAN.

I'M JUST GONNA DUMP
THE WHOLE THING IN--

I MEAN, TELL ME
THAT DOESN'T LOOK GOOD--

AND JUST SPREAD IT ALL OUT.

YOU CAN SOMETIMES ACTUALLY
DO THIS WITH WET FINGERS,

BUT I'LL USE A SPATULA.

OKAY, THIS IS GONNA
GO INTO THE OVEN,

350 DEGREES
FOR EXACTLY 30 MINUTES,

AND THAT'LL GIVE ME
JUST ENOUGH TIME

TO SHOW YOU HOW
THE EXACT SAME BATTER

WILL MAKE THIN, CRISP
CHOCOLATE CHUNK COOKIES,

AND THEY'RE JUST AS GOOD.

YOU MAKE AN IDENTICAL DOUGH,
CHANGE ABSOLUTELY NOTHING,

THEN DROP SCOOPS OF BATTER
ONTO A BAKING SHEET

LINED WITH PARCHMENT PAPER

WITH A 1 3/4-INCH
ROUND ICE CREAM SCOOP--

IT'S A SMALL SCOOP--
OR YOU CAN USE A TABLESPOON.

I KNOW SOME PEOPLE LIKE
THEIR COOKIES THICK AND CHEWY.

I LIKE MINE
CRISP ON THE OUTSIDE

AND CREAMY ON THE INSIDE,

AND THE CHOCOLATE CHUNKS
MAKE THEM REALLY GOOEY.

THEN JUST DAMPEN YOUR HANDS
A LITTLE BIT

AND FLATTEN THE DOUGH SLIGHTLY.

OKAY, INTO THE OVEN, 350
DEGREES FOR EXACTLY 15 MINUTES.

IT'S REALLY IMPORTANT
TO UNDERBAKE THE COOKIES,

JUST LIKE UNDERBAKING
THE BLONDIES,

TO GET THE RIGHT TEXTURE.

WHEN THE TIME'S UP,
TAKE THEM OUT.

THEY WILL SEEM UNDERDONE,
BUT THEY WON'T BE, TRUST ME.

JUST LET THEM COOL SLIGHTLY.

TRANSFER THEM TO A WIRE RACK
TO COOL COMPLETELY.

SO THAT'S HOW
THE COOKIES TURNED OUT.

LET'S SEE HOW THE BLONDIES DO.

SO THE KEY TO THE BLONDIES IS
IF YOU PUT A TOOTHPICK IN,

IT WON'T QUITE COME OUT CLEAN,
AND THAT MEANS THEY'RE DONE.

YOU WANT THEM REALLY UNDERDONE.

PERFECT, JUST A LITTLE WET.

OKAY, WHILE THESE COOL,
COME WITH ME TO THE PANTRY.

I WANT TO SHOW YOU
THE CHOCOLATE CHUNK COOKIES.

NOW AREN'T THOSE GORGEOUS?

MMM, MY GOD,
I CAN'T WAIT TO EAT ONE.

I'M GONNA PUT THEM SIDE BY SIDE
WITH THE BLONDIES,

AND THEN YOU CAN SEE THEY'RE
THE SAME, BUT SO DIFFERENT.

SO THAT'S ONE BATTER, TWO WAYS.

COULD THEY POSSIBLY
LOOK MORE DIFFERENT?

NOW WHICH ONE AM I GONNA TRY?
HMM...

I THINK I MIGHT
TRY BOTH OF THEM.

SO GOOD.

IT'S ALL COOKIES ALL THE TIME.

NEXT I'M GETTING A CLASS
IN ANIMAL COOKIES

FROM MY FRIEND PATTI PAIGE.

THEN IT'S "ASK INA," AND IF
YOUR COOKIES ARE CRUMBLING,

I'M HERE TO HELP.

THE THING ABOUT COOKING IS
YOU NEVER STOP LEARNING.

MY FRIEND PATTI PAIGE
IS HERE TO SHOW ME

HOW TO MAKE THESE
UNBELIEVABLE DOG COOKIES.

AREN'T THEY ADORABLE?

PATTI OWNS A BUSINESS
IN NEW YORK CALLED BAKED IDEAS,

AND SHE'S MADE CAKES AND COOKIES
AND ALL KINDS OF THINGS.

WHAT ARE THE THINGS
THAT YOU USED TO MAKE FOR US

AT BAREFOOT CONTESSA?
WELL, ONE OF THE COOKIES
WE MADE

WAS A BEACH BLANKET COOKIE...
OH.

WITH A SUNBATHER LYING ON IT
WITH SUNGLASSES--
AND SUN--IT HAD SUNGLASSES...

SUNTAN LOTION, NEWSPAPER--
SUNTAN LOTION ON THE COOKIE.
IT WAS REALLY UNBELIEVABLE.

THOSE WERE FUN, YEAH.
THEY WERE GREAT.

A FEW MONTHS AGO, PATTI MADE
THE MOST AMAZING CAKE FOR ME,

AND IT WAS FOR A BENEFIT.
WAIT TILL YOU SEE THIS.

IT WAS INCREDIBLE.

THE GALA WAS AT
THE MUSEUM OF NATURAL HISTORY

IN THE WHALE ROOM,
FOR THE 100th ANNIVERSARY

OF THE ANIMAL MEDICAL CENTER
IN NEW YORK.

PATTI USED ONE OF MY CHOCOLATE
CAKE RECIPES FOR THE CAKE,

AND THEN SHE SCULPTED IT
INTO THE SHAPE OF NOAH'S ARK,

AND THEN SHE
DECORATED IT WITH PAIRS

OF THE MOST ADORABLE ANIMAL
COOKIES YOU'VE EVER SEEN.

THE ANIMAL MEDICAL CENTER
TREATS ANY ANIMALS

YOU CAN FIT IN
A NEW YORK CITY TAXI,

SO PATTI MADE TAXIS
OUT OF COOKIES

THAT WERE PULLING UP
TO THE ARK. IT WAS SO ADORABLE.

PATTI, THIS IS UNBELIEVABLE.
THANKS.

THE CAKE IS DELICIOUS,
THAT'S THE GOOD NEWS,

AND THE COOKIES ARE AMAZING. ARE
YOU GONNA COME TO EAST HAMPTON?
I'D LOVE TO.

I WOULD LOVE TO KNOW
HOW TO DO THAT,

AND SOMEHOW I DON'T THINK
THAT'S EASY,

BUT I'M HOPING YOU CAN
TEACH ME.
DEFINITELY.

THAT'S REALLY FUN.

NOT ONLY DID PATTI MAKE
THE CAKE AND THE COOKIES ON IT,

BUT SHE MADE
AN INDIVIDUAL COOKIE

FOR EVERYBODY AT THE PARTY,
SO THESE ARE LITTLE DOGS.

AREN'T THEY--IS THAT
THE MOST ADORABLE?

I THINK THIS MIGHT BE
MY FAVORITE, THOUGH.

IS THAT THE SWEETEST DOG
YOU EVER SAW?

EVERYBODY'S GONNA GET A SWEET
PET TO TAKE HOME FROM THE EVENT.

THE GALA WAS A DAZZLING AFFAIR

AND EVERYONE
ADORED THE ARK CAKE.

IT WAS A REAL SHOWSTOPPER,

AND MY FRIEND BOBBY LIBERMAN,
WHO'S CHAIRMAN OF THE BOARD,

- ADORED IT.
- WELL, I WANT TO THANK

THE BAREFOOT CONTESSA,
INA GARTEN...

AND, INA, YOU'RE
THE MOST GENEROUS FRIEND,

ESPECIALLY FOR
A PERSON WHOSE ANIMALS

ONLY COME OUT
OF YOUR PASTRY KITCHEN.

THEN WITH THE SPEECHES OVER,
IT WAS ALL DOWN TO THE EATING.

PATTI'S BROUGHT EVERYTHING WE
NEED TO DECORATE THESE COOKIES,

BUT FIRST I NEED
TO KNOW HOW YOU MADE

THESE ADORABLE
SHORTBREAD DOGS.

WELL, THEN LET ME TELL YOU.

FOR THE DOUGH,
I MIX 3/4 OF A POUND

OF ROOM TEMPERATURE BUTTER

WITH 2 1/4 CUPS OF SUGAR.

WHEN THEY'RE CREAMED TOGETHER,

I ADD THREE LARGE EGGS

AND A TABLESPOON
OF VANILLA EXTRACT,

AND THEN IT'S TIME
TO ADD THE DRY INGREDIENTS.

THIS IS A MIXTURE OF 24 OUNCES
OF ALL-PURPOSE FLOUR,

1 1/4 TEASPOONS
OF BAKING POWDER,

AND 3/4 TEASPOON OF SALT.

WHEN EVERYTHING'S COMBINED,

I TURN THE DOUGH OUT,

WRAP IT IN PLASTIC,

AND CHILL IT UNTIL IT'S FIRM.

THEN I ROLL IT OUT
TO ABOUT 1/8 OF AN INCH THICK

AND GET TO WORK
WITH THE CUTTER.

THIS DOUGH MAKES
ABOUT 30 TO 45 COOKIES.

PUT THEM ON A BAKING SHEET,

AND BAKE THEM AT 350 DEGREES
FOR 8 TO 12 MINUTES,

DEPENDING ON THEIR SIZE.

SO THE NEXT THING IS ICING
THE COOKIES. WHAT DO YOU HAVE?
RIGHT.

WELL, THE FIRST STEP
IS TO OUTLINE THE COOKIE,

SO WE'RE GONNA
DO THAT IN WHITE,

BECAUSE THAT'S THE COLOR
WE'RE GONNA USE FOR THE--
WHAT KIND OF ICING
DO YOU USE?

THIS IS ROYAL ICING.
LET ME TELL YOU HOW I MAKE IT.

IT'S JUST A POUND
OF CONFECTIONERS' SUGAR...

THREE LARGE EGG WHITES,

1/2 A TEASPOON OF LEMON JUICE,

AND YOU JUST BEAT IT TOGETHER
ON MEDIUM SPEED

IN A MIXER FITTED
WITH A PADDLE ATTACHMENT

UNTIL IT'S COMPLETELY MIXED

AND THE ICING
IS THICK AND WHITE.

THIS IS THE FUN PART.
OKAY, HOW DO WE DO THIS?

YOU JUST LET IT FALL
INTO THE BAG.

IT CAN GET A LITTLE MESSY.
A LITTLE MESSY?
IT'S GONNA BE REALLY MESSY.

YOUR IS GONNA BE A LITTLE MESSY.
MINE'S GONNA BE VERY MESSY.

WHAT ARE WE
GONNA DO FIRST?
FIRST WE'RE GONNA
OUTLINE THE COOKIE.

IT HELPS TO KEEP
THE ICING IN LATER

WHEN YOU'RE PAINTING
THE LOOSER STUFF ON.
YEAH.

I TEND TO FOLD THIS OVER...
OH, OKAY.

SO THAT WHEN YOU'RE SQUEEZING,
IT DOESN'T LEAK OUT THE TOP,

SO YOU--YEAH.
THAT'S A GOOD IDEA.
MINE ALWAYS LEAKS OUT THE TOP.

OKAY, GOOD.
GET ALL THE PRESSURE

ON THE ICING HERE, SO...
OH, LOOK AT THAT.

JUST THE THINNEST LINE.

ALL RIGHT, SO WE'LL
TAKE A COOKIE.

ON MOST COOKIES, I TEND
TO START ON THE LEFT

BECAUSE I LIKE TO BE
DRAGGING MY ICING...
OH.

BEHIND ME.
AND THAT'S IF YOU'RE
RIGHT-HANDED, RIGHT?

EXACTLY.
OKAY, SO--

SO AGAIN, WHEN YOU START,
YOU TOUCH DOWN,

ATTACH THE ICING
TO THE COOKIE,

AND THEN LET IT
FALL FROM THE TIP.

BECAUSE THAT WAY YOU GET

A REALLY NICE,
SMOOTH, FLUID LINE.
OH, ISN'T THAT
INTERESTING?

MM-HMM.
WELL, YOU GET A NICE,
SMOOTH, FLUID LINE.

I GET A MORE CHARMING
JAGGED LINE.

WELL, THAT'S GOOD, TOO,
BECAUSE THE DOG HAS FUR,

SO YOU CAN MAKE IT
A LITTLE JAGGED.
OH, YEAH.
THAT'S EXACTLY RIGHT.

YEAH, SO THEN YOU--
OH, I SEE WHAT YOU MEAN.

IF YOU LET IT JUST
FALL ONTO THE COOKIE...
EXACTLY.

RATHER THAN TRY AND--
YOU ACTUALLY

PULL OUT SOME ICING
AND THEN JUST LET IT...
EXACTLY.

FALL DOWN.
AND THEN, LIKE, RIGHT HERE,
THERE'S A LITTLE TINY DETAIL

WHICH BECOMES THE EAR LATER,
SO I'M GONNA CATCH THAT.

OH, LOOK AT THAT.
AND THEN I'M GONNA--

OOPS, I MISSED THAT.
IT DOESN'T MATTER.

AND THEN YOU END BY--
OKAY, HERS LOOKS PERFECT.

MINE'S NOT
TERRIBLE, RIGHT?
THAT LOOKS GREAT.

NO, THAT'S GONNA BE GREAT.
MINE LOOKS LIKE
A LOT OF FUR.

OKAY, GOOD.

OH, THIS IS FABULOUS.
SO THAT JUST TAKES
A MINUTE TO SET,

AND THEN WE'LL FILL IT IN
WITH MORE ICING.
OH, GREAT. I CAN'T WAIT.

COMING UP,
IT'S COOKIE ART

AS WE PUT THE FINISHING TOUCHES
TO OUR ANIMAL COOKIES.

THEN IT'S "ASK INA,"
AND I'M HERE TO HELP

WITH YOUR
TOUGH COOKIE QUESTIONS.

DON'T GO ANYWHERE.

I'M GETTING A COOKIE CLASS
FROM MY FRIEND PATTI PAIGE.

SHE'S MADE THESE
ADORABLE COOKIES.

THEY'RE DOG COOKIES.
THEY'RE SO GREAT.

AND SHE'S GONNA SHOW ME HOW
TO ICE THEM. WHAT'S NEXT?
ALL RIGHT, WELL,
WE'RE GONNA TAKE

ABOUT 1/4 OF A CUP
OF THE THICKER ROYAL ICING.

THIS IS REALLY THICK ICING.
SO NOW I'M JUST GONNA ADD
A TEASPOON OF EGG WHITE

TO THIN THE ICING OUT.

IF YOU WANTED TO USE WATER,
YOU COULD DO THAT AS WELL.

WE'RE GONNA START
WITH 1/4 TEASPOON...
OF EGG WHITES?

OF EGG WHITES.
OH, I LIKE THIS. SHE HAS IT
IN A SQUEEZE THING.

THAT'S EASIER
TO CONTROL, ISN'T IT?
EXACTLY.

THAT'S GREAT.
THAT'S REALLY SMART.
SO THE CONSISTENCY
I'M LOOKING FOR HERE

IS LIKE THE CONSISTENCY
OF MAPLE SYRUP.

OH, SO IT REALLY
JUST DRIPS BACK.
IT DRIPS BACK IN

AND IT KINDA DISAPPEARS INTO
WHAT WAS ALREADY IN THE BOWL,

THEN YOU PRETTY MUCH
KNOW YOU'RE READY.
PERFECT.

SO WE'RE GONNA
TAKE THE COOKIE...

I'M WATCHING, FIRST.
AND YOUR BRUSH.

OKAY, THIS IS SOMETIMES
A LITTLE TRICKY FOR SOME PEOPLE.

YOU WANT TO GET A BUNCH OF ICING
ON YOUR BRUSH AND DO A TWIRL

SO THAT IT DOESN'T DRIP
ONTO THE EDGE OF THE COOKIE,

AND YOU WANT TO GET
A FEW DOLLOPS OF ICING

ONTO YOUR COOKIE,

AND THEN YOU START
PUSHING THE ICING AROUND.

IT'S REALLY NOT PAINTING,

IN THAT YOU'RE NOT HITTING
THE SURFACE OF THE COOKIE.

YOU'RE JUST GENTLY
PUSHING THE ICING AROUND.

OKAY, SEE,
YOU KEEP FILLING IN

THE DIFFERENT AREAS
OF THE COOKIE,

BUT YOU DON'T EVER LET
THE ICING GET THIN,

AND I ALSO TRY TO COVER
THE EDGE WHILE I'M PAINTING.

IT HAPPENS KIND OF
AUTOMATICALLY.

OH, YOU COVER THE EDGE.
THAT'S VERY INTERESTING.
I COVER THE EDGE SO THEN IT
BECOMES ALL OF ONE PIECE.

YEAH, YOU CAN'T
SEE THE EDGE.
YOU DON'T SEE
HOW IT WAS PUT TOGETHER.

I REALLY DON'T
LIKE THAT. MM-HMM.
YEAH, AND THE EDGE--BUT THE EDGE
ACTUALLY MAKES IT A SHARP EDGE.

EXACTLY.
WHAT KIND OF BRUSH IS THIS?

THIS IS A REAL ARTIST BRUSH.
IT'S A NUMBER 12...
YEAH.

AND, UM, IT'S KIND OF
THE PERFECT SIZE

FOR MOST COOKIES,
'CAUSE IT'S GOT A NICE POINT.

YOU CAN GET INTO
DETAIL SPOTS.

HOW'S THAT?
YOU MISSED A LITTLE
SPOT RIGHT THERE.

I MISSED A LITTLE SPOT?
A LITTLE SPOT.

THERE YOU GO. PERFECT.
SO HOW LONG
DO THESE HAVE TO SIT?

WELL, FOR THEM TO BE
PERFECTLY HARD,

I WOULD LET THEM
SIT OVERNIGHT.
WELL, FORTUNATELY I'M IMPATIENT,
SO PATTI'S BROUGHT SOME COOKIES

THAT HAVE BEEN SITTING
OVERNIGHT...
EXACTLY.

SO WE CAN
DECORATE THEM, RIGHT?

I CAN'T WAIT
TO SEE THIS PART.

OKAY, THIS PART
IS GONNA SCARE ME.

SOMETHING TELLS ME MINE'S GONNA
LOOK LIKE A DOG'S DINNER,

AND YOURS IS GONNA
LOOK LIKE ART.

OH, NO, NO.
OKAY, WHAT'S NEXT?

OKAY, WE'RE GONNA
MAKE THE BLACK ICING...
BLACK ICING--THAT'S
QUITE A CONCEPT.

FOR OUTLINING THE--
OKAY.

SO WE START
WITH THE WHITE...
YEAH.

AND WE'RE GONNA GIVE IT
A LITTLE STIR,

AND THEN WE'RE GONNA ADD
THE BLACK FOOD COLORING.

OH, THIS IS TO OUTLINE
THE COOKIE

SO IT GIVES IT MORE POP
WHEN YOU SEE IT. OH, THAT'S--
EXACTLY. IT'LL
REALLY POP...

THAT'S REALLY INTERESTING.
AND BE CRISP AND FUN.

STIR IT UP.
WOW, LOOK AT THIS.
IT LOOKS LIKE HALLOWEEN.

SO THIS IS
THE CONSISTENCY OF THE OUTLINE,

NOT THE FLOODING.
EXACTLY...

OKAY, GREAT.
AND I THINK
THIS IS PERFECT,

SO LET'S FILL OUR TUBES
WITH THE BLACK ICING.
OKAY.

WOW.

CLOSE THE TOP
UP AGAIN AND...
OKAY, I KNOW
HOW TO DO THIS.

GET THAT BLACK DOWN THERE.
MM-HMM.

OKAY.

I'M JUST GONNA
TEST MINE OUT HERE. PERFECT.

PERFECT.
OKAY, WE'RE READY
TO OUTLINE.

WE'RE READY TO GO?
YEP.

OKAY.
I'M GONNA START
WITH THIS ONE...

AND YOU KNOW,
I'M GONNA GIVE IT

A LITTLE BIT OF A JAGGEDY
LINE TO MAKE IT MORE--
OH, SO IT LOOKS LIKE FUR.

EXACTLY, AND JUST--
OH, GOOD. WELL, THAT'S
SAFER FOR ME, TOO.

OH, THAT'S FANTASTIC.
SO YOU JUST WANT
TO STAY, YOU KNOW,

AS CLOSE TO THE EDGE
AS YOU CAN.

SO ONCE YOU GET IT
ALL OUTLINED...

YEAH.

YOU'RE GONNA GET INTO
THE FUN DETAILS.
OKAY.

I'M GONNA START
WITH THE EAR,

AND I KIND OF CAN SEE
WHERE IT'S GONNA BE

BECAUSE THE CUTTER
SORT OF TELLS YOU,

AND I'M GONNA PUT THE EYE
AND A LITTLE BLACK NOSE,

AND I THINK I'LL GIVE HIM
A LITTLE TINY SMILE,

SO HE'S A LITTLE HAPPY.
OHH, I LOVE YOURS.

OKAY, THE EAR--

THE EAR ANYWHERE
AROUND THERE.
OKAY.

AND YOU CAN MAKE
ANY SIZED EAR YOU WANT.

IT CAN BE A--
OH!

IT'S A VERY BIG EYE.

BUT IT'S WORKING OUT.
I LIKE THE SHAPE.
IT IS? OKAY.

YES.
AND HE HAS A NICE SMILE,

'CAUSE WE LIKE
DOGS THAT SMILE.
YEAH.

YEAH, YOURS IS
HAPPIER THAN MINE.

MINE'S--MINE'S REALLY HAPPY.
AND IF YOU WANTED TO ADD
A LITTLE SPOT SOMEWHERE,

YOU COULD JUST GO
LIKE THAT AND KIND OF--
AND JUST FILL IT IN?

YEP.
OH, I LIKE THAT. OKAY.

I'M GONNA GIVE HIM
ANOTHER LITTLE SPOT HERE.

OKAY, THAT LOOKS GREAT.
WHAT'S NEXT?
I THINK WE SHOULD
GIVE THEM EACH COLLARS.

OH, I THINK SO, TOO. OH,
IS THAT WHAT THE RED IS FOR?
YES.

OKAY, GOOD.
I'M GONNA--
I'M GONNA DO BLUE...

OKAY.
YOU'LL DO RED.

OKAY.
SO YOU'RE JUST GONNA START
AT THE EDGE OF THE BLACK

AND MAKE A SLIGHTLY
CURVED LINE,

AND I'M GONNA ACTUALLY
DOUBLE MY LINE

SO HIS COLLAR'S
A LITTLE THICKER,

AND THERE YOU GO.

CUTE.
OH, CAN IT HAVE
A LITTLE HANG TAG ON IT?

YEAH, I THOUGHT WE COULD
SWITCH COLORS AND--
OH, GREAT.
OH, FABULOUS.

OHH.
IS THAT OKAY?

IT'S GREAT.
OH, GREAT! THANK YOU SO MUCH.
I LOVE MY DOG.

LOVED YOURS BETTER.

THANK YOU, PATTI.
THAT WAS SO MUCH FUN.
THANK YOU.
THAT WAS SUCH FUN.

PATTI'S LOOKS LIKE A PEDIGREE.
MINE LOOKS LIKE A MUTT...

BUT A LOVABLE MUTT.
I LOVE MUTTS.

I PROMISED
COOKIES ALL THE TIME,

AND I'M STICKING TO MY PLEDGE

WITH ALL YOUR SMART COOKIE
QUESTIONS IN "ASK INA."

SO IT'S MY FAVORITE TIME OF DAY.
IT'S "ASK INA,"

AND IT'S MY FAVORITE
SUBJECT--COOKIES.

OKAY, WHO'S FIRST?

Hi, Ina.
I really love your show.

I noticed that when
you're baking cookies,

that you'll put two
cookie sheets in the oven

at the same time, and I was
wondering if you had good luck

with them coming out evenly.
Thanks for your help.

THAT'S ACTUALLY A REALLY GOOD
QUESTION. THIS IS WHAT I DO.

THE IDEAL PLACE
TO BAKE COOKIES IN THE OVEN

IS RIGHT IN THE CENTER,

SO THE AIR CAN CIRCULATE
REALLY WELL.

ABOUT HALFWAY
THROUGH THE COOKING TIME,

I'LL ROTATE THE PAN,
BECAUSE THE BACK OF THE OVEN

IS VERY OFTEN
HOTTER THAN THE FRONT,

AND THIS WAY
THEY'LL COOK EVENLY.

BUT IF YOU'RE COOKING
MORE THAN ONE PAN OF COOKIES--

AND I DO IT A LOT--
I'LL ADJUST THE RACKS

SO THEY'RE REALLY
EVENLY SPACED IN THE OVEN,

AND DON'T OVERCROWD IT.

YOU WANT TO BE SURE
THAT THE HEAT CAN CIRCULATE.

AND THEN I'LL NOT ONLY ROTATE
THE PANS FROM FRONT TO BACK,

BUT I'LL SWITCH THE TOP ONE
AND THE BOTTOM ONE,

AND THAT WAY YOU'LL GET EVENLY
BAKED COOKIES EVERY TIME.

IF YOU'RE OVEN'S REALLY FULL,

IT MAY TAKE A FEW MORE MINUTES
TO BAKE THE COOKIES.

ALL THIS TALK ABOUT COOKIES
IS MAKING ME HUNGRY.

OKAY, WHAT'S NEXT?
THIS IS FROM BARBARA MILLER.

"DEAR INA, I WOULD LIKE TO MAKE
THE SHORTBREAD HEART COOKIES

"FROM YOUR BOOK. WHAT'S
THE RECIPE FOR THE CHOCOLATE

THE COOKIES ARE DIPPED IN,
AND HOW DO YOU MAKE IT?"

THIS I'M GONNA HAVE TO SHOW YOU.
COME WITH ME.

SO THIS IS CHOCOLATE GANACHE,

AND WHAT I'VE DONE IS
I'VE MELTED TOGETHER

1/2 A POUND
OF SEMISWEET CHOCOLATE,

1/2 A CUP OF HEAVY CREAM,

AND A TEASPOON
OF INSTANT COFFEE--

IT'S ACTUALLY
NOT COFFEE GRANULES,

IT'S ACTUALLY INSTANT COFFEE--

JUST UNTIL IT'S JUST MELTED,
AND THEN TURN THE HEAT OFF.

IT'S OVER A PAN
OF SIMMERING WATER.

JUST SO IT'S JUST SORT OF
FLOWING LIKE THAT,

AND THEN I'LL TAKE COOKIES--
THESE ARE

THE HEART-SHAPED COOKIES
THAT YOU WERE ASKING ABOUT--

AND ACTUALLY WHAT I DO IS,
INSTEAD OF DIPPING IT,

I JUST DRIZZLE IT
RIGHT DOWN THE FRONT OF IT.

THE THING ABOUT THIS GANACHE
IS IT NEVER REALLY GETS HARD,

AND SO WHAT I DO IS I LET IT
GET A LITTLE FIRMER.

I PUT IT ON A MUFFIN CUP
AND LET IT JUST SIT THERE,

AND I JUST SERVE IT
RIGHT ON THAT MUFFIN CUP.

NOW IF YOU WANT HARD CHOCOLATE
ON A COOKIE,

WHAT YOU NEED TO DO
IS TEMPER IT,

WHICH IS A HUGE, LONG PROCESS,
AND IT'S VERY DELICATE,

SO THAT'S WHY
I ACTUALLY DO GANACHE.

IT'S SO MUCH EASIER,
AND IT'S ABSOLUTELY DELICIOUS...

AND I THINK IT'S
THE BEST WAY TO DO IT.

OKAY, TIME FOR
ONE MORE QUESTION.

THIS IS AN E-MAIL
FROM RORY ROSS.

"HI, INA. I LOVE YOUR SHOW."
THANK YOU, RORY.

"I WAS WONDERING HOW TO MAKE
ICE CREAM SANDWICHES."

WELL, YOU KNOW, COMMERCIALLY
MADE ICE CREAM SANDWICHES

CAN BE REALLY BORING,
BUT WHEN YOU MAKE THEM YOURSELF,

THEY CAN BE AMAZING.
LET ME TELL YOU HOW I DO IT.

TAKE TWO COOKIES--I'M USING
MY CHOCOLATE CHUNK COOKIES,

BUT YOU CAN USE ANY HOMEMADE

OR STORE-BOUGHT COOKIES
THAT YOU LOVE--

PUT A SCOOP OF SOFTENED ICE
CREAM ON ONE OF THE COOKIES--

I LIKE TO USE COFFEE ICE CREAM--

THEN PUT THE OTHER COOKIE ON TOP
AND SMUSH IT TOGETHER,

AND VOILà, YOU'VE GOT
AN ICE CREAM SANDWICH.

IT JUST NEEDS TO GO INTO
THE FREEZER FOR A FEW MINUTES

FOR IT TO HARDEN UP.

NOW HOW EASY WAS THAT?

TWO MINUTES, AND YOU'VE GOT
A DELICIOUS ICE CREAM SANDWICH.

HMM. I THINK THIS ONE
MIGHT HAVE MY NAME ON IT.

HAVE FUN.

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