Girl Meets Farm (2018–…): Season 10, Episode 7 - Molly's Sprinkle! - full transcript

[Molly Yeh] I'm throwing a
second baby shower on the farm...

Hello. Hi.

sprinkled with love, fun

and a plethora
of indulgent foods...

Bring on the bread.

like my savory lentil sou
in chewy bread bowls

with salty pancetta.
Yum.

Crave-worthy chicken
Caesar salad wraps

with crispy cheese.

My baby wants it.

And for dessert, sprinkley
glazed yeasted donuts



dripping in glossy
pink frosting.

And icy grape slushy floats
on the side

to wash everything down
with sweetness.

So, grab your umbrella.

Forecast says we're due
for a sprinkle.

Oh, yum!

Yay!

Hey, this is me, Molly Yeh.

This is my husband, Nick.

This is our growing family.

And this is our home,

our farm on the
North Dakota-Minnesota borde

the place where I eat,
sleep and breathe food.

Nick and I are having
another baby,



so we're throwing
ourselves a sprinkle

aka a tiny baby shower.

Really just an excuse for me to make
all of my favorite pregnancy craving foods,

and then eat them while
hanging out with our friends.

For a dessert, I'm whipping my
sprinkley glazed yeasted donuts,

which are super fluffy
and tender thanks to

a secret ingredient of...

potato.

More specifically, potato flour

because I don't have time to
boil a potato and mash it right now

before adding it to my dough.

Potato flour is my favorite hack

for adding potatoey vibes
to any sort of dough.

I'll start with half a cup.

Three cups of all-purpose flour.

A quarter cup of sugar.

The donuts themselves aren't
too sweet,

but the glaze is nice and sweet,

so it all balances out.

Two and a quarter teaspoons
of instant yeast.

And one and half teaspoons
of salt.

This is my version of my go-to
donut order when I was little.

There was a donut shop
right down the street

from the ice skating rink where I
used to practice early in the morning.

So, after practice,

I'd get a yeasted donut with
all the glaze and sprinkles.

It was so good.

The only real difference here is
that I've added some potato flour.

I didn't want to stray too
much from perfection though.

That's combined.
Ready for my wet ingredients.

I've got one cup of whole
milk here that's warm,

so that it activates the yeast.

And a couple of eggs
for that good richness.

And a teaspoon
of vanilla extract.

Old-school all the way.

Then I'll mix this to combine.

It's a stiff, crumbly dough
right now,

but I'm gonna richen it up with
six tablespoons of softened butter.

And I'll add this
one tablespoon at a time.

Everybody in this family is
so excited about the new baby.

Nick's putting together
the crib right now,

and Bernie has been talking
to my belly for months now.

She's ready to be a big sister.

Okay. I'll let this
last tablespoon incorporate,

and then I'll continue to knead
for about seven to 10 minutes

until I have a smooth,
slightly sticky dough.

If it's too sticky though, I can
dust with more flour as needed.

Smoother than a baby's tush.

I'll ball this up.

Oh, yeah. Look at how shiny
this is.

I'll stick it top-down into my
bowl that has a little neutral oil

and turn it to coat.

I'll cover this up and then let
this rise until it's doubled in size.

Similar to how I feel right now.

My dough is rested and puffy,

and now I'm ready
to stamp out my donuts.

I'll roll it out
to a half-inch thick.

It feels so pillowy
and cloudlike.

I'm gonna use
a three-inch donut cutter

twisting down as I punch out
my donuts to seal the edges.

Just like this.

I'll keep on stamping these out

and then I'll cover them up and
allow them to proof one more time

until they're slightly
puffed in size.

I can't wait.

My donuts are ready to fry.

Talk about puff mommy.

[rim shot] [chuckles]

My oil is heating here
to 350 degrees.

I'll fry these up in batches for a few
minutes on each side until they're golden.

Sizzling already.

I love pretending like
my house is a donut shop.

I'll flip these every so often,

so that I can make sure that
they're browning evenly all over.

So, after your first kid,

you don't really need
to have a full-on baby shower,

but it's fun to get together
and celebrate,

so that's why we're having
just a sprinkle.

These look gorgeous.

They are ready
to come out of the oil.

Look at that.

Hello.

I'll transfer these
to a wire rack now,

so that any excess oil can
drip off.

The quicker they cool,
the quicker I can eat them.

I'll keep frying up these donuts

and then whip up a fitting
glaze for the sprinkle.

I have a nice thick powdered
sugar and milk glaze here,

and I'm gonna dye it pink

because that is the iconic
sprinkle donut color.

And it's a really
bright pink, too.

And to finish decorating
my donuts,

I'll pipe on the glaze using
a bag fitted with a round tip.

These are looking awesome.

The glaze is falling
over the side really prettily.

Before the glaze dries,

I'll finish with the star
of the show,

the sprinkles.

Can't have a sprinkle
without sprinkles.

Hee-hee!

Ta-da!

I'll keep on decorating.

Check these babies out.

Let me go see
if Nick needs a treat.

Aw, it's coming together!

Doesn't it look good?

- [Nick] Oh!
- Figured you could use the extra energy.

[Nick] Wow!

- Cheers.
- Cheers. Thanks.

Mmm!

This is a really good donut.

Thanks. The crib looks great.

Just like when Bernie used
to sleep in it.

I had to find this thing. It was,
like, buried in the basement.

Aw.

- You're really committed with the floral pattern here.
- Uh-huh.

I hope our baby likes flowers

half as much as I like donuts.

I don't wanna keep
you from building,

but let me know
if you need any help.

- Or more donuts.
- Yeah.

- Well, I'll probably take another donut if you have it.
- Emphasis on the more donuts.

- Yeah.
- Okay. Yeah, I can do that.

- Thanks.
- Good luck.

Bye.

[Molly] Coming up, my
pancetta-laden is so dreamy,

it deserves a bread bowl

so you get to eat
every single bite.

For a hearty dish
at our sprinkle,

I am making lentil soup
in bread bowls,

emphasis on the bread bowls

This soup is warming and sal
and slightly meaty

and then the best part is
at the end

when you get to eat
a bunch of soupy bread.

I just fold my soup
all in this pot,

make the bread bowls,

and put it all together
with a dollop of Greek yogurt.

I'm starting my lentil soup
by crisping up some pancetta.

Pancetta's really fatty.

It's pork belly
that's been cured.

If you wanna use bacon
you could do that,

but I wanted to get fancy
for the sprinkle.

I'm adding just enough
to give it that depth

and also to provide the
fat for cooking my veggies.

Okay. I'm ready to toss
in my onion.

I have one chopped onion here,

and jalapeño
for a touch of spice.

Another pinch of salt.

And stir this around and allow
the onion and the pepper to soften.

And if at any time
the pot seems a little dry,

I could drizzle in
some more oil.

I'll toss in some
chopped garlic,

a teaspoon of ground cumin,

and half a teaspoon
of ground coriander.

I love using these spices
in lentil soup.

They complement lentils
really nice

and they're just so cozy.

Okay, I'll allow these
to toast and become fragrant.

Next, two tablespoons
of tomato paste.

And I like to add
tomato paste before liquid

so that it can caramelize a bit

and deepen the flavor.

All right. I'm ready
for the lentils.

I have red lentils here
that I rinsed and picked over.

Red lentils are
perfect for soup.

They don't take
too long to cook.

They're also subtly sweet.

And my tomatoes

I'll add half of this can,
so about 14 ounces.

Six cups of low sodium
chicken stock.

And a good pinch of salt.

And then bring to a boil.

Nick and I have
this thing for lentils.

When we first started dating
in New York,

we went to one of those
bulk stores and got...

like, a 25 pound bag of lentils

and we made so much lentil soup.

So, now any time I eat lentil soup I'm
brought back to those early days. [giggles]

I'll simmer this for 20 minutes
covered so that the lentils can soften

and then another 10 minutes uncovered
so the soup can really thicken up.

And in that time I'll get
going on my bread bowls.

It's really easy.

Just bread flour,
some milk powder,

which adds the heft that you
need to hold up as a bread bowl,

and olive oil, salt,
yeast, and water.

Behold!

All that's left to do
before they go in the oven

is give them a snip on top.

Just gotta go boop!

And boop.

I've been hanging out
with a toddler too much.

Boop.

Boop.

I'll bake these at 425 degrees for
about 15 minutes until they're golden.

Bring on the bread.

Mmm. [chuckles]

I feel like a good witch
stirring my cauldron.

It smells so good.

It's a little spicy, super
tomatoey, kinda earthy.

I'm gonna keep this going
while I check on my bread bowls.

They look like alien boobs.

I'm going right in.

I've got my small knife here.

So, I'll go around the edge,

but I definitely obviously
wanna make sure

not to go all the way down
to the bottom.

I used to love
bread bowls as a kid.

I think it's because
I really liked soggy bread.

I still do.

Ta-da!

I'll save this for dunking.

Now, to create
more space for the soup

and also a sturdier foundation,

I'll take a spoon and pack
down some of these innards.

Lentil soup is such perfect
bread bowl soup

because it's heartier.

You wouldn't want
anything too brothy

because it'll just soak right
in and it'll be a soggy mess.

Here I go.

This is so fun.

I'll finish off with a tiny drizzle
of olive oil for added richness

and a dollop of Greek yogurt.

And lastly, a sprig of cilantro.

It dresses it up for the party.

Look at that.

It is calling my name.

So, the perfect bite is
some soup

and also a scraping of bread
from the outside bowl.

The soup is so flavorful

and with that little bit
of bread from the bowl,

I am set.

I'll keep on building.

My friends are gonna love these.

Later, the crispy secret to
my ultimate pregnancy craving.

And it'll have you coming ba
for more.

[chicken clucking]

To fulfill my ultimate
pregnancy craving,

and really any time craving,

I am making my chicken Caesar
salad wraps with crispy cheese,

which start with a juicy
roasted chicken

that gets swaddled up
in a flour tortilla

with heavily dressed romaine

homemade cheese crisps,

and then it all gets griddled.

I can't wait.

To start, I have gotten going
on my roasted chicken

I've seasoned it
with salt and pepper

and allowed it to sit overnight
in the fridge uncovered.

And what that does is
it dry brines the chicken.

And then the fact
that it's uncovered

allows the skin to dry out
so it'll stay crispy in the oven.

I'm gonna add another layer
of deliciousness first

with a mayonnaise massage,

which sounds both gross
and desirable at the same time.

Add a splash of Worcestershire
sauce with that savory flavor.

It's gonna be both in here
and in the dressing.

And then grate in
two cloves of garlic.

I love how roasted chickens
don't need a whole lot

in order to be really tasty.

Give this a mix.

Here I go. I'm getting
my hands dirty.

I'll just rub this chicken down
with this mayonnaise mixture.

I love eating sandwiches
for lunch,

but when you're pregnant
they tell you not to eat deli meat,

so I started getting these
chicken Caesar salad wraps

and I became totally addicted.

All right. Miss Chicken is
fully coated in mayonnaise.

She's glowing.

Let me wash my hands.

I'll get this in the oven at 425
degrees for about 50 minutes

until the internal temperature of the
thickest part of the thigh is 165 degrees.

And while this roasts, I'll get going
on my favorite part of the recipe,

the crispy cheese.

A good Caesar salad has
gotta have something crunchy.

And loads of Parmesan.

So, these crispies are
gonna be playing double duty.

I just love that salty
umami flavor that they bring.

I'll add some heat
with cayenne pepper.

All right.

Now all that's left to do
is bake,

but first I've gotta get
the chicken out of the oven.

It's smelling really good.

Hello. Hi.

[gasps] Look how golden
and crispy the skin looks.

I'll let this rest so that
the juices can redistribute.

And while that rests, I'll
get my cheese in the oven

and bake at 350 degrees
for about 18 minutes

until it's golden and bubbly
and crispy.

One step closer to my favorite
pregnancy craving lunch of all time.

I've got everything I need:

flour tortillas, chopped
romaine, Caesar dressing.

My crispy cheese is cooling.

And now I'll carve up
my roast chicken,

so I could put
these wraps together.

I'll start by cutting off
the legs and the thighs.

Just following the bone.

And I'm actually just using
the breasts for these wraps.

I'll start at the breastbone
and angle down,

so that I can get
the chicken breasts off.

And I'm taking care
to keep the skin intact

because I wanna make sure
to get some skin into the wraps

'cause it's so tasty.

I'm gonna make soup with you.

I'll stick this in the fridge.

I'll slice up my chicken.

On a bias because it's pretty.

Chicken is ready to go.

Next, I'll toss the romaine
with dressing.

I'm using my go-to
homemade Caesar,

which is pretty heavy on the
lemon 'cause that's how I like it.

But store-bought will work.

I'll start with a little
and then add more as needed.

Okay, this is looking good
and coated.

To assemble, I've got
my big flour tortillas.

Add a good pile of greens.

See? Look how healthy this is.

Okay, my crispy cheese is cool,

so I'll just break it up.

It's that perfect combination
of crispy and chewy.

Oh, yeah.

Crumble this on.

Okay, some chicken.

And then swaddle it.

Just like swaddling a newborn.

Not really.

So, I'm gonna fold the
bottom up over all the filling.

It's kind of a lot of filling,
but we can do it.

And then fold the sides in and
then tuck it up nice and tight.

Oh, yeah.

And now the last step,
I'm gonna griddle it.

I've got some olive oil
heating over medium high,

and I'll let it go for a few minutes
on each side until it's golden brown.

It'll be really fun to have
a newborn around.

Bernie's already talking to the
baby and bonding with the baby.

She's gonna be
a great big sister.

Okay, this is ready to flip.

Oh, yeah. That's
a perfect shell.

I have to eat this immediately.

I can make more for the party.

Ready? It's gonna be crunchy.

Yes!

Oh, yeah.
Look at that cross section.

You can see the crispy cheese,
the chicken, the greens.

I'm adding extra dressing
because my baby wants it.

That is what my pregnant
lunch dreams are made of.

Still to come...

Can't decide between ice cre
or a slushy?

Enter float.

And this one is
freaking fabulous.

For a sweet sip at the sprinkle,

I am making grape slushy floats.

They're cooling and refreshing
and creamy.

They truly are
floats of fabulousness.

I'm gonna start by making
a mint simple syrup.

I've got a pile of mint
right into my saucepan,

and I'll combine it with one cup
of sugar and one cup of water.

Easy-peasy.

I'll whisk this around
and bring it to a boil,

so that the sugar can dissolve
and the mint can infuse.

Sugar's dissolved.

I'll turn the heat off
and let it cool

with the fresh
mint leaves in it,

so that it can continue
to infuse the syrup.

Meanwhile, I'll grab my
frozen grapes and grape juice.

I've got two pounds of frozen green
grapes and Concord grape juice.

I'll put these right
into my blender.

Pour the grape juice.

I'll ladle in a quarter cup
of the mint syrup.

And blend it up.

That's looking good.

I'll grab my glasses
and ice cream,

so I can put
the floats together.

Since it's a party,

more specifically a sprinkle,

I'm obviously gonna give
these glasses a sprinkle rim.

I'll use some honey
to stick on the sprinkles.

And I'll do a nice thick rim
for some added crunchy bonus.

Okay, now I'll stick
on the sprinkles

I have this really pretty
sanding sugar here.

Here I go.

Oh, yeah! Look how pretty
that is.

Ta-da!

It's only gonna get better

'cause I'm gonna add
ice cream to this glass.

You really get it all with
these floats, like, fruitiness,

but then you also get
that creamy fatty ice cream.

It combines
into a beautiful thing.

Time for the star of the show

[imitates fanfare]
Da da da dah!

Look at how pretty that is.

The swirls with the ice cream
and the slushy are gorgeous.

I'm a fan of any treat that requires
both a straw and a spoon to enjoy it.

I'm going in.

I want some ice cream
and some slushy in one bite.

Mmm! Mmm.

Oh, for float.

I love the frozen grapes
in here.

Okay, let's get
this sprinkle started.

You get some sprinkles!

And you get some sprinkles!

Sprinkles for everyone!

[cheering]