Girl Meets Farm (2018–…): Season 1, Episode 6 - New Farm Traditions - full transcript

Today, I'm putting a fresh spin
on the traditional farm lunch.

-Mm.
-Perfect.

There's my garlic-and-onion
challah,

some creamy homemade hummus,

a super fresh chopped salad
with crumbled feta

and some olive-oil blondies
with chocolate frosting --

and sprinkles, obviously.

Oh, yeah.
Mm!

Hey, this is me, Molly Yeh.

I'm a cookbook author
and food blogger.

This is my husband, Nick,
and this is our home,



our farm on the
North Dakota-Minnesota border,

the place where I eat,
sleep, and breathe food.

These look like a party.

My food is a delicious mix of
my Chinese and Jewish heritage

and the taste
of the Midwest.

I'm always experimenting
with new recipes here,

and one time recently I subbed
out the melted butter

in my blondie recipe
for olive oil, and it worked.

It was so good and moist
and fudge-y.

The combination of olive oil and
brown sugar is an amazing match,

and I think they taste fancier.

I'm frosting them today with
chocolate-buttercream frosting

and sprinkles
because why not?

So good.
Okay.



So to get started,
I'll grab my bowls.

My brown sugar, vanilla,
and baking powder.

And one thing I love
about brownies and blondies

is that I don't need to take
out a big mixer to make them.

I can just use two bowls
and a whisk,

and that's all I need.

Every time I make blondies,
I'm like,

"Why don't I
make these more often?"

because they're so easy.

I've got 2 cups of flour, 2 cups
of lightly packed brown sugar.

I'm going to kind of, like,
pour this into here.

And the flavor of brown sugar
is front and center in blondies.

Love brown sugar.

When I'm asked what
the difference is between

a brownie and a blondie,
my initial thought is,

"Oh, it's just a brownie minus
the chocolate,"

but the stars of the show here
are brown sugar and olive oil.

I'll get some salt in here.

Got to have salt in my sweets
to amplify every flavor.

And some baking powder.

And I'm going to use a whisk
to combine this.

A few little clumps of brown
sugar in this are okay.

They'll dissolve once I add
my wet ingredients,

but I'm whisking this
to get it mostly combined.

Next, I'm going to mix up
my wet ingredients.

I have three eggs, my olive oil.

Now, the flavor of the olive oil
in these is quite present,

so I recommend springing
for a good quality olive oil,

something that's fruity,
a little buttery.

It's going to be delicious.

I love baking with olive oil.

I mean, I cook with it
all the time,

but baking with it is such
a great option for something

that just has
a lighter flavor.

I feel kind of healthier eating
these because it's olive oil,

so you could eat more,
and it's easy

because I don't
have to melt any butter.

And next, I'm adding vanilla,

which will complement
these flavors nicely.

I'm going to whisk this
to combine.

I'm going to mix it really well

so that these eggs
and the oil combine smoothly.

I'm getting whiffs of olive oil
into my nose.

Not a bad thing.

At this point, if you want
to add nuts in your blondies,

I am not opposed to that.

Chopped walnuts would be great.

Pistachios would be really good.

And I'll pour this into my dry
ingredients, and that's it.

My love for blondies has no end.

In the summertime, I sandwich
them with some ice cream.

Those are an "Oh, yeah."

Yum, yum, yum.

Another thing that's great
about blondies,

aside from how easy
they are to make,

is that they last
for kind of a while,

and they don't dry out.

They're so dense and moist
and fudge-y that they can last

for a few days
in the refrigerator.

I'm mixing this to get
all of my flour

combined with
the wet ingredients,

and once this is good,
I'll pour this into my pan.

Done.
So easy.

I'm going to scrape my batter
into this pan.

The oil has made
my hands slippery.

This type of thing is perfect
for a farm lunch

because you can
just grab and go.

It's not like a slice of cake

that's going to make a mess
all over the tractor.

I'm going to spread
this out evenly.

It doesn't need to be perfect.

I'm going to stick these
in the oven at 350

for about 35 minutes.

They're still going to be gooey
in the center,

but that's a good thing.

While these bake,
I'm going to make

some chocolate frosting
to go on top.

Blondies are good enough that
they don't really need frosting,

so if I was in a rush,
I'd just eat them straight,

but every farm lunch
needs chocolate,

so I'm going to whip this up.

I'll grab my cocoa powder.

I have some softened butter
here,

some powdered sugar,

unsweetened cocoa powder,

a pinch of salt,
and I'll mix this to combine.

And then I'm going to grab
some heavy cream.

It'll look like a lot of sugar
and cocoa powder at first,

but after blending for a bit,
it'll combine,

and eventually you'll get
to something like this

where it's combined and smooth

but still maybe a little bit
grainy, so to smooth it out,

I'll add 2 tablespoons
of heavy cream...

...and a splash of vanilla.