Girl Meets Farm (2018–…): Season 12, Episode 9 - Final Touches House Reno - full transcript
[Molly] We're marking the end of our home
renovation with a cozy, special spread.
Tremendous.
[Molly] For breakfast,
fluffy wild rice pancakes,
drizzled with cherry compote
and maple syrup.
Yum.
[Molly] Then, my hearty
hot dish of everything
bagel chicken
and biscuits comforts all.
Holy buckets.
I'm so ready to eat this.
With creamy kimchi
potato salad on the side.
That's a dang good
potato salad.
And for dessert,
decadent chocolate
peanut butter sheet cake with
sweet, whipped ganache frosting.
peanut butter sheet cake with
sweet, whipped ganache frosting.
Mmm. Oh, yeah.
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 border.
The place where I eat,
sleep, and breathe food.
When we moved out to the farm,
we moved into the 1960s
When we moved out to the farm,
we moved into the 1960s
ranch-style house that
Nick's grandparents built.
And it was great until
we started to outgrow it
with kids
and a film crew around.
So we did some
home renovations,
which we are pretty much
done with.
We are adding one of the final
touches today, a swing in the backyard.
So Nick is building it
and to keep him fueled,
I'm whipping up some wild rice
pancakes with cherry compote,
which are fluffy and sweet,
and they've got chewy bits
of wild rice scattered
throughout.
of wild rice scattered
throughout.
I'll start with my wild rice.
It's been simmering
for about 35 minutes.
It's actually not rice, it's
the seed of an aquatic grain.
And since there are so many lakes
in Minnesota, it grows everywhere.
And it makes the pancakes look kind
of cool because the rice is so dark.
And I flavored the cooking
water with cinnamon and nutmeg
to enhance the flavors that
will be in the pancakes as well.
I'll drain this off and I'll
rinse it to cool it down.
So, I don't want to add hot rice
to the batter and cook the eggs.
So, I don't want to add hot rice
to the batter and cook the eggs.
Mmm.
The nuttiness of the rice with the
cinnamon smells so cozy right now.
Just set this aside.
I'll get going on my batter.
I'll start with one cup
of all-purpose flour.
The first time
I had wild rice pancakes
was at this adorable
little cafe in Bemidji,
which is this cute lakeside
town, not too far from here.
And I honestly had no idea
what to expect.
I knew I just wanted to order
them because they sounded local,
and I was pleasantly surprised
that it was simply
really delicious pancakes
with chewy, nutty rice mixed in.
really delicious pancakes
with chewy, nutty rice mixed in.
Half a cup of almond flour, which is
just finely ground, blanched almonds.
Three tablespoons of sugar.
So not overly sweet,
but I do like to load
my pancakes up with maple
syrup and cherry compote.
Two teaspoons
of baking powder.
Usually, it's Nick that makes the
pancakes on Sunday mornings,
but he is hard at work
building the porch swing.
I figured I would give him
a little treat.
I figured I would give him
a little treat.
Half a teaspoon
of kosher salt.
Half a teaspoon
of ground cinnamon
and some freshly
grated nutmeg,
which we always add
to our pancakes.
It's just so tasty.
[grating]
We'll get this combined.
And then
for my wet ingredients,
I'll mix them all up
in my big measuring cup.
[clinking]
One large egg,
a cup of whole milk.
Two tablespoons
of melted butter.
Two tablespoons
of melted butter.
And a teaspoon
of vanilla extract.
And a quarter teaspoon
of almond extract.
This is a really, really
flavorful pancake batter.
I'll get these combined
and whisk it into the dry.
Careful not to overmix.
I'll just fold in
the wild rice
and get it evenly dispersed.
Yum. I'm excited for these.
I've got my griddle
heating here over medium.
Get some butter on it.
We've got a butter in between
every batch of pancakes.
We've got a butter in between
every batch of pancakes.
Makes them better.
I'll do
one-third-cup-sized scoops
and let them griddle
for a few minutes
on both sides
until they're set.
What I love on a pancake
is the crispy edge
that gets slightly fried
in that butter.
That's a beautiful
golden brown color there.
We're going to consider
this a health food.
A healthy start to the day.
Ta-da! Okay.
Ta-da! Okay.
Just a couple more minutes on
the other side, so that it's fully set.
If I wasn't eating
these immediately,
I would stick these
in a warm oven.
But I'm just going to make
a couple more up
and then get them out to Nick.
Of course, these will be good
just with butter and maple syrup.
But it's a special occasion, so I
also made some cherry compote.
I'll spoon this all over.
It's really simple to make.
It's really simple to make.
I simmer tart pitted cherries
together with water, sugar,
and lemon juice until
they're juicy and soft
and splash in
some almond extract
at the end to complement
the cherries.
These are so beautiful.
I'm going to add a little
drizzle of maple syrup
so you get the maple leaf
flavor and the sweetness
from the syrup and the tart
fruitiness from the compote.
Yum.
I'm going to taste these just to
make sure they're good for Nick.
Mmm.
[munching]
Mmm.
[munching]
Mmm. Mm-hmm.
That is an awesome pancake.
I better get these out
to Nick before I eat them all.
[Nick] Oh, man.
[Molly] Coming up, sheet
cakes never go out of style.
And this one checks
all the boxes big time.
Easy, moist
and addictively delicious.
Nick is putting
some final touches
on our home renovation
and sheesh, it's about time.
Just kidding. I'm so excited and
I'm making dinner to celebrate.
And of course, every
celebration needs a cake.
So, I'm going with chocolate
peanut butter sheet cake.
It's so moist and topped
with sweet whipped ganache.
It's also wildly easy to make.
For the cake, I don't need
a stand mixer, just a whisk.
I'll combine
my dry ingredients.
One-and-three-quarters
of a cup of sugar
to balance out
the salty peanut butter.
to balance out
the salty peanut butter.
Two cups of all-purpose flour.
This cake is pretty dense,
super moist, so nutty,
and it really is impossible
to screw up.
One-and-a-half teaspoons
of baking powder, boop,
and baking soda as well,
which will react with the buttermilk
because it's acidic to make
this cake extra fluffy.
And a teaspoon
of kosher salt.
I'll whisk this up.
For the wet ingredients,
I'll start with my eggs
because it'll make it easier
to fish out any shell,
because it'll make it easier
to fish out any shell,
when it's just eggs
in the bowl.
Half a cup of neutral oil,
a cup of buttermilk.
And if you don't have buttermilk,
you can use whole milk.
Replace one tablespoon of it
with lemon juice or vinegar.
Three quarters
of a cup of coffee.
This one is cooled slightly. I
don't want it to cook the eggs.
And I just love those dark,
bitter notes that it adds.
A tablespoon of vanilla,
a teaspoon of almond extract.
It enhances the nuttiness of the peanut
butter and one cup of peanut butter.
It enhances the nuttiness of the peanut
butter and one cup of peanut butter.
I'm using the chunky peanut
butter for that extra texture.
And peanut butter
doesn't just contribute
that delicious
peanut butter flavor,
it also adds denseness
and moisture.
These wet ingredients
are smooth and they're ready
to be combined
with the dry ingredients.
Seeing those peanut chunks
from the peanut butter.
I'll just whisk this together.
Yum. This is combined.
Yum. This is combined.
I got my cake pan.
This is just a 9 by 13.
I'm going to serve it
right out of the pan.
So I've greased it,
but I don't need to line it
if I'm serving it
from the pan.
I'll get this in the oven at
350 degrees until a toothpick
stuck into the center
comes out clean.
I'll start checking it
at 35 minutes.
My cake is cooling.
It smells amazing.
And now I'll whip up
some ganache to top it with.
This is just milk,
chocolate and hot,
heavy cream
stirred until smooth
heavy cream
stirred until smooth
with a few pinches
of salt and vanilla extract
and it's chilled
in the fridge.
That allows it
to firm up enough,
so that when I beat it up and
incorporate air, it holds that air.
So this becomes sort of like
a fluffier butter cream,
but it's much richer
than whipped cream.
It's heavenly.
I'll get it on to my stand mixer
here that's fitted with the whisk.
So, it's already starting
to lighten in color.
So, it's already starting
to lighten in color.
I'll now incorporate
six tablespoons
of softened unsalted butter
for added richness.
It's looking so, so good.
And I really like
the milk chocolate
with this peanut butter cake
because the sweetness
of the milk chocolate is such a
nice match for the salty peanut butter.
And so, it's really smooth
and luxurious and fluffy.
I'm ready to get
this frosting on.
The ganache is a nice way
of eating fluffy chocolate,
The ganache is a nice way
of eating fluffy chocolate,
if that's what
you're in the mood for,
which I'm always
in the mood for that.
I'll plop this on.
Spread it all the way to the edge
and make nice, textured swoops.
This way you can get
a lot of frosting on a slice
of cake without feeling
like it's weighed down.
The hardest part of doing swoops
on a cake is knowing when to stop.
I think the time is now.
I've got some
crushed salted peanuts
and dark chocolate peanut
butter cups for decorating.
and dark chocolate peanut
butter cups for decorating.
It'll add extra crunch.
I also like anybody to know
what they're getting
themselves into
when they're eating a cake.
And I've got some peanut
butter cups to nestle in,
just the contrast
to the milk chocolate.
Oh, I can feel how soft and
moist it is when I cut into it.
Hehe...
Oh, yeah.
Look at this.
Look at how moist it is.
Mmm. Oh, yeah.
That is one moist
peanut butter cake.
It's so nutty.
It's perfectly sweet.
Mm, that ganache is awesome.
[Molly] Next, a hot dish inspired
by the flavors of New York.
It'll comfort you to the core.
To celebrate our farmhouse
renovation finally being dunzo,
I'm putting together
some cozy,
comforting dishes
that taste like home to us.
Like everything bagel chicken
and biscuits.
This is essentially a saucy,
stewy chicken pot pie mixture
baked with buttermilk biscuits on top that
are encrusted in everything bagel seasoning.
It's so good, it keeps
the floss company in business.
To start with my biscuits,
I'll combine three
and a third cups
of all-purpose flour.
and a third cups
of all-purpose flour.
I just love the way
the biscuits soak up
the chickeny mixture on bottom
and then get crispy on top,
so the best texture
is right there.
And one-and-a-half tablespoons
of barley malt powder.
Barley malt is one
of the things that
gives bagels
their faint sweet flavor.
This will infuse that
into the biscuits as well.
You can substitute it
with a pinch of sugar.
A tablespoon of baking powder
and a teaspoon of baking soda
and a teaspoon
and a half of kosher salt.
and a teaspoon
and a half of kosher salt.
I'll whisk together the dry
ingredients and then get my butter,
which is in the fridge.
So I'll incorporate the butter
by smashing it
into little sheets
between my fingers.
The number one rule of
biscuits is to keep the butter cold.
That's what allows you
to have a flaky biscuit,
because when the butter
maintains its little pieces,
it doesn't fully mix in
with the flour.
Those pieces of butter melt in
the oven and creates pockets.
And then you get those flakes.
And I'm working toward
a consistency,
And I'm working toward
a consistency,
where the butter is around
the size of peas.
Okay. This butter looks good.
This will be good for a
biscuit made by a northerner.
Before I bring
the dough all together,
I'll toss in some chopped,
fresh chives.
It'll be really pretty
when the biscuits bake.
One-and-a-half cups of buttermilk
will bring the dough together.
You definitely
want this cold too.
Once this dough
comes together,
I'll stick it in the
refrigerator for a little while,
so that it could firm back up.
so that it could firm back up.
Smelling that buttermilk.
Make sure all of the dry
ingredients are incorporated.
I'll wrap this up and
I'll stick this in the fridge
while I get going
on my filling.
I'm starting by cooking down
all my veggies in some butter.
It smells heavenly right now
because I don't only have onions,
but I've also got leeks for a
little bit of a springier allium flavor.
but I've also got leeks for a
little bit of a springier allium flavor.
And it's a lot of veggies,
but they do cook down.
I'll toss in a garlic clove
that's finely chopped
and then, I'll build my roux
right in with the veggies.
So, I'll sprinkle in a quarter
cup of all-purpose flour.
I'll stir this in and allow
the flour flavor to cook off.
And now, I'll begin to add
my liquid and I'll do it gradually.
So, I've got
one-and-a-half cups each
of low-sodium chicken stock.
It's important
to do that gradually,
so that the sauce
stays smooth.
And half and half
for that great creaminess.
I'll finish up the sauce
by adding four ounces
I'll finish up the sauce
by adding four ounces
of cream cheese because
it is a bagel dish after all.
I love the tanginess
that this will contribute.
Allow this cream cheese
to melt and get gooey.
Season this with another
couple of pinches of salt
and some black pepper.
I'll get my chicken.
This is one-and-a-half pounds of
boneless, skinless chicken thigh.
And I'm going to plop this in.
I'll actually be cooking the
chicken right in this mixture.
I'll actually be cooking the
chicken right in this mixture.
I'll get this
evenly dispersed.
Let me grab my peas.
I love the little pops of sweetness
that peas bring, and they look cute.
I'm using frozen,
but you could also use fresh.
Sprinkle in about a cup.
And lastly, I'll sprinkle in
some chopped fresh parsley.
I feel like parsley
is underrated as a flavor.
It's good fresh,
grassy flavor.
Okay, so I'll remove this
from the heat and let it cool
slightly while I stamp
my biscuits out.
I'll dust my surface
with some flour
and I'll roll this out until it's
about three fourths of an inch thick.
So this dish is sort of
like me and Nick in a dish,
because technically it checks
all the boxes of a hot dish,
but it's also New Yorkie
because of the bagel element.
And New York is where Nick
and I met and started dating.
Okay. So I'm stamping this
out with my circle cutter.
Ta, ta-da-da.
A biscuit.
I'll set this aside
and keep on punching them out.
I'll set this aside
and keep on punching them out.
They're ready for their
everything bagel topping.
I'll go get that.
I always have this on hand.
It's just poppy seeds,
sesame seeds,
dried garlic and onion with a pinch
of caraway and salt all mixed up.
But store bought works too.
As my glue, I'll brush on
some half and half.
I'm not holding back
with this.
I love the crunch.
I love the flavor, and it'll look
striking with all of this seasoning.
I love the flavor, and it'll look
striking with all of this seasoning.
So now that these are ready,
I can transfer them
right onto the filling,
space them out evenly.
They will puff up and spread
a little bit in the oven,
looking pretty already.
I'll get this in the oven
at 425 degrees
for 45 to 50 minutes
until the biscuits
are golden brown
and the mixture is bubbly.
I'm so excited to eat this.
I am smelling the garlic
from the everything bagel.
Holy buckets.
It looks gorgeous.
Holy buckets.
It looks gorgeous.
I'll add a little extra dazzle
with flaky salt.
I'm so ready to eat this.
Oh, yeah.
That's fantastic.
That crunch on top is so good.
[Molly] Still to come, my secret
to making potato salad pop.
I'm prepping a dinner filled
with our favorite
comfort foods and to go
with our chicken and biscuits,
I'm making one
of my go-to potato salads,
which is loaded up with
kimchi, Korean-pickled cabbage.
It's spicy, fermenty,
and sometimes a little sweet.
I'll get going on
the dressing first.
This dressing
is so flavorful.
This dressing
is so flavorful.
I'll start with half a cup
of Japanese mayo,
which is really creamy
and a little bit sweet.
I love how mayo heavy salads
in the Midwest are.
And I'll flavor it with two
tablespoons of kimchi brine.
Come on. Here we go.
Two tablespoons of white miso
will add saltiness
and also some umami dimension.
And I'm using white miso
because it's the mildest of the misos.
A tablespoon of unseasoned
rice vinegar for brightness.
A tablespoon of unseasoned
rice vinegar for brightness.
I'll balance it
with a tablespoon of honey.
I'll squeeze in a tablespoon
of lemon juice.
I'll grate in a clove of garlic
and some fresh ginger.
That's it for my dressing.
I'll whisk it
until it's creamy.
Okay.
I'm smelling the mayo
and the kimchi.
It smells really good.
I'll toss in my boiled
and drained red potatoes.
These potatoes are so creamy,
and I love keeping the skin on
These potatoes are so creamy,
and I love keeping the skin on
when I make a potato salad.
I like the taste,
and you get more fiber.
I'm going to get some
summer sausage and scallions.
Kimchi pairs really well
with meat,
whether it's bacon
or putting kimchi on a burger.
So I've got some chopped
summer sausage.
It's cured and tangy to
complement the cabbage even more.
Some chopped scallions
for freshness.
And also, because I like
the color, some fresh cilantro.
And also, because I like
the color, some fresh cilantro.
I love cilantro.
And lastly, the kimchi.
I usually reserve that
to chop up
last because inevitably the
juices kind of get everywhere.
I'll just give this
a rough chop.
Not only is it lending really
awesome, fermenty flavor.
It also has a nice crispness.
I mean, I would just
have this alone for dinner.
I could dive head first
into this potato salad.
I'll finish with a little more cilantro
on top just because it's pretty.
Tan-ta-na-na...
[clinking]
I'm going in.
Mm-hmm. It's perfectly salty.
And that kimchi
is adding that kiss of heat.
That's a dang good
potato salad.
All right, I'm going to go check
Nick's progress on the swing.
renovation with a cozy, special spread.
Tremendous.
[Molly] For breakfast,
fluffy wild rice pancakes,
drizzled with cherry compote
and maple syrup.
Yum.
[Molly] Then, my hearty
hot dish of everything
bagel chicken
and biscuits comforts all.
Holy buckets.
I'm so ready to eat this.
With creamy kimchi
potato salad on the side.
That's a dang good
potato salad.
And for dessert,
decadent chocolate
peanut butter sheet cake with
sweet, whipped ganache frosting.
peanut butter sheet cake with
sweet, whipped ganache frosting.
Mmm. Oh, yeah.
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 border.
The place where I eat,
sleep, and breathe food.
When we moved out to the farm,
we moved into the 1960s
When we moved out to the farm,
we moved into the 1960s
ranch-style house that
Nick's grandparents built.
And it was great until
we started to outgrow it
with kids
and a film crew around.
So we did some
home renovations,
which we are pretty much
done with.
We are adding one of the final
touches today, a swing in the backyard.
So Nick is building it
and to keep him fueled,
I'm whipping up some wild rice
pancakes with cherry compote,
which are fluffy and sweet,
and they've got chewy bits
of wild rice scattered
throughout.
of wild rice scattered
throughout.
I'll start with my wild rice.
It's been simmering
for about 35 minutes.
It's actually not rice, it's
the seed of an aquatic grain.
And since there are so many lakes
in Minnesota, it grows everywhere.
And it makes the pancakes look kind
of cool because the rice is so dark.
And I flavored the cooking
water with cinnamon and nutmeg
to enhance the flavors that
will be in the pancakes as well.
I'll drain this off and I'll
rinse it to cool it down.
So, I don't want to add hot rice
to the batter and cook the eggs.
So, I don't want to add hot rice
to the batter and cook the eggs.
Mmm.
The nuttiness of the rice with the
cinnamon smells so cozy right now.
Just set this aside.
I'll get going on my batter.
I'll start with one cup
of all-purpose flour.
The first time
I had wild rice pancakes
was at this adorable
little cafe in Bemidji,
which is this cute lakeside
town, not too far from here.
And I honestly had no idea
what to expect.
I knew I just wanted to order
them because they sounded local,
and I was pleasantly surprised
that it was simply
really delicious pancakes
with chewy, nutty rice mixed in.
really delicious pancakes
with chewy, nutty rice mixed in.
Half a cup of almond flour, which is
just finely ground, blanched almonds.
Three tablespoons of sugar.
So not overly sweet,
but I do like to load
my pancakes up with maple
syrup and cherry compote.
Two teaspoons
of baking powder.
Usually, it's Nick that makes the
pancakes on Sunday mornings,
but he is hard at work
building the porch swing.
I figured I would give him
a little treat.
I figured I would give him
a little treat.
Half a teaspoon
of kosher salt.
Half a teaspoon
of ground cinnamon
and some freshly
grated nutmeg,
which we always add
to our pancakes.
It's just so tasty.
[grating]
We'll get this combined.
And then
for my wet ingredients,
I'll mix them all up
in my big measuring cup.
[clinking]
One large egg,
a cup of whole milk.
Two tablespoons
of melted butter.
Two tablespoons
of melted butter.
And a teaspoon
of vanilla extract.
And a quarter teaspoon
of almond extract.
This is a really, really
flavorful pancake batter.
I'll get these combined
and whisk it into the dry.
Careful not to overmix.
I'll just fold in
the wild rice
and get it evenly dispersed.
Yum. I'm excited for these.
I've got my griddle
heating here over medium.
Get some butter on it.
We've got a butter in between
every batch of pancakes.
We've got a butter in between
every batch of pancakes.
Makes them better.
I'll do
one-third-cup-sized scoops
and let them griddle
for a few minutes
on both sides
until they're set.
What I love on a pancake
is the crispy edge
that gets slightly fried
in that butter.
That's a beautiful
golden brown color there.
We're going to consider
this a health food.
A healthy start to the day.
Ta-da! Okay.
Ta-da! Okay.
Just a couple more minutes on
the other side, so that it's fully set.
If I wasn't eating
these immediately,
I would stick these
in a warm oven.
But I'm just going to make
a couple more up
and then get them out to Nick.
Of course, these will be good
just with butter and maple syrup.
But it's a special occasion, so I
also made some cherry compote.
I'll spoon this all over.
It's really simple to make.
It's really simple to make.
I simmer tart pitted cherries
together with water, sugar,
and lemon juice until
they're juicy and soft
and splash in
some almond extract
at the end to complement
the cherries.
These are so beautiful.
I'm going to add a little
drizzle of maple syrup
so you get the maple leaf
flavor and the sweetness
from the syrup and the tart
fruitiness from the compote.
Yum.
I'm going to taste these just to
make sure they're good for Nick.
Mmm.
[munching]
Mmm.
[munching]
Mmm. Mm-hmm.
That is an awesome pancake.
I better get these out
to Nick before I eat them all.
[Nick] Oh, man.
[Molly] Coming up, sheet
cakes never go out of style.
And this one checks
all the boxes big time.
Easy, moist
and addictively delicious.
Nick is putting
some final touches
on our home renovation
and sheesh, it's about time.
Just kidding. I'm so excited and
I'm making dinner to celebrate.
And of course, every
celebration needs a cake.
So, I'm going with chocolate
peanut butter sheet cake.
It's so moist and topped
with sweet whipped ganache.
It's also wildly easy to make.
For the cake, I don't need
a stand mixer, just a whisk.
I'll combine
my dry ingredients.
One-and-three-quarters
of a cup of sugar
to balance out
the salty peanut butter.
to balance out
the salty peanut butter.
Two cups of all-purpose flour.
This cake is pretty dense,
super moist, so nutty,
and it really is impossible
to screw up.
One-and-a-half teaspoons
of baking powder, boop,
and baking soda as well,
which will react with the buttermilk
because it's acidic to make
this cake extra fluffy.
And a teaspoon
of kosher salt.
I'll whisk this up.
For the wet ingredients,
I'll start with my eggs
because it'll make it easier
to fish out any shell,
because it'll make it easier
to fish out any shell,
when it's just eggs
in the bowl.
Half a cup of neutral oil,
a cup of buttermilk.
And if you don't have buttermilk,
you can use whole milk.
Replace one tablespoon of it
with lemon juice or vinegar.
Three quarters
of a cup of coffee.
This one is cooled slightly. I
don't want it to cook the eggs.
And I just love those dark,
bitter notes that it adds.
A tablespoon of vanilla,
a teaspoon of almond extract.
It enhances the nuttiness of the peanut
butter and one cup of peanut butter.
It enhances the nuttiness of the peanut
butter and one cup of peanut butter.
I'm using the chunky peanut
butter for that extra texture.
And peanut butter
doesn't just contribute
that delicious
peanut butter flavor,
it also adds denseness
and moisture.
These wet ingredients
are smooth and they're ready
to be combined
with the dry ingredients.
Seeing those peanut chunks
from the peanut butter.
I'll just whisk this together.
Yum. This is combined.
Yum. This is combined.
I got my cake pan.
This is just a 9 by 13.
I'm going to serve it
right out of the pan.
So I've greased it,
but I don't need to line it
if I'm serving it
from the pan.
I'll get this in the oven at
350 degrees until a toothpick
stuck into the center
comes out clean.
I'll start checking it
at 35 minutes.
My cake is cooling.
It smells amazing.
And now I'll whip up
some ganache to top it with.
This is just milk,
chocolate and hot,
heavy cream
stirred until smooth
heavy cream
stirred until smooth
with a few pinches
of salt and vanilla extract
and it's chilled
in the fridge.
That allows it
to firm up enough,
so that when I beat it up and
incorporate air, it holds that air.
So this becomes sort of like
a fluffier butter cream,
but it's much richer
than whipped cream.
It's heavenly.
I'll get it on to my stand mixer
here that's fitted with the whisk.
So, it's already starting
to lighten in color.
So, it's already starting
to lighten in color.
I'll now incorporate
six tablespoons
of softened unsalted butter
for added richness.
It's looking so, so good.
And I really like
the milk chocolate
with this peanut butter cake
because the sweetness
of the milk chocolate is such a
nice match for the salty peanut butter.
And so, it's really smooth
and luxurious and fluffy.
I'm ready to get
this frosting on.
The ganache is a nice way
of eating fluffy chocolate,
The ganache is a nice way
of eating fluffy chocolate,
if that's what
you're in the mood for,
which I'm always
in the mood for that.
I'll plop this on.
Spread it all the way to the edge
and make nice, textured swoops.
This way you can get
a lot of frosting on a slice
of cake without feeling
like it's weighed down.
The hardest part of doing swoops
on a cake is knowing when to stop.
I think the time is now.
I've got some
crushed salted peanuts
and dark chocolate peanut
butter cups for decorating.
and dark chocolate peanut
butter cups for decorating.
It'll add extra crunch.
I also like anybody to know
what they're getting
themselves into
when they're eating a cake.
And I've got some peanut
butter cups to nestle in,
just the contrast
to the milk chocolate.
Oh, I can feel how soft and
moist it is when I cut into it.
Hehe...
Oh, yeah.
Look at this.
Look at how moist it is.
Mmm. Oh, yeah.
That is one moist
peanut butter cake.
It's so nutty.
It's perfectly sweet.
Mm, that ganache is awesome.
[Molly] Next, a hot dish inspired
by the flavors of New York.
It'll comfort you to the core.
To celebrate our farmhouse
renovation finally being dunzo,
I'm putting together
some cozy,
comforting dishes
that taste like home to us.
Like everything bagel chicken
and biscuits.
This is essentially a saucy,
stewy chicken pot pie mixture
baked with buttermilk biscuits on top that
are encrusted in everything bagel seasoning.
It's so good, it keeps
the floss company in business.
To start with my biscuits,
I'll combine three
and a third cups
of all-purpose flour.
and a third cups
of all-purpose flour.
I just love the way
the biscuits soak up
the chickeny mixture on bottom
and then get crispy on top,
so the best texture
is right there.
And one-and-a-half tablespoons
of barley malt powder.
Barley malt is one
of the things that
gives bagels
their faint sweet flavor.
This will infuse that
into the biscuits as well.
You can substitute it
with a pinch of sugar.
A tablespoon of baking powder
and a teaspoon of baking soda
and a teaspoon
and a half of kosher salt.
and a teaspoon
and a half of kosher salt.
I'll whisk together the dry
ingredients and then get my butter,
which is in the fridge.
So I'll incorporate the butter
by smashing it
into little sheets
between my fingers.
The number one rule of
biscuits is to keep the butter cold.
That's what allows you
to have a flaky biscuit,
because when the butter
maintains its little pieces,
it doesn't fully mix in
with the flour.
Those pieces of butter melt in
the oven and creates pockets.
And then you get those flakes.
And I'm working toward
a consistency,
And I'm working toward
a consistency,
where the butter is around
the size of peas.
Okay. This butter looks good.
This will be good for a
biscuit made by a northerner.
Before I bring
the dough all together,
I'll toss in some chopped,
fresh chives.
It'll be really pretty
when the biscuits bake.
One-and-a-half cups of buttermilk
will bring the dough together.
You definitely
want this cold too.
Once this dough
comes together,
I'll stick it in the
refrigerator for a little while,
so that it could firm back up.
so that it could firm back up.
Smelling that buttermilk.
Make sure all of the dry
ingredients are incorporated.
I'll wrap this up and
I'll stick this in the fridge
while I get going
on my filling.
I'm starting by cooking down
all my veggies in some butter.
It smells heavenly right now
because I don't only have onions,
but I've also got leeks for a
little bit of a springier allium flavor.
but I've also got leeks for a
little bit of a springier allium flavor.
And it's a lot of veggies,
but they do cook down.
I'll toss in a garlic clove
that's finely chopped
and then, I'll build my roux
right in with the veggies.
So, I'll sprinkle in a quarter
cup of all-purpose flour.
I'll stir this in and allow
the flour flavor to cook off.
And now, I'll begin to add
my liquid and I'll do it gradually.
So, I've got
one-and-a-half cups each
of low-sodium chicken stock.
It's important
to do that gradually,
so that the sauce
stays smooth.
And half and half
for that great creaminess.
I'll finish up the sauce
by adding four ounces
I'll finish up the sauce
by adding four ounces
of cream cheese because
it is a bagel dish after all.
I love the tanginess
that this will contribute.
Allow this cream cheese
to melt and get gooey.
Season this with another
couple of pinches of salt
and some black pepper.
I'll get my chicken.
This is one-and-a-half pounds of
boneless, skinless chicken thigh.
And I'm going to plop this in.
I'll actually be cooking the
chicken right in this mixture.
I'll actually be cooking the
chicken right in this mixture.
I'll get this
evenly dispersed.
Let me grab my peas.
I love the little pops of sweetness
that peas bring, and they look cute.
I'm using frozen,
but you could also use fresh.
Sprinkle in about a cup.
And lastly, I'll sprinkle in
some chopped fresh parsley.
I feel like parsley
is underrated as a flavor.
It's good fresh,
grassy flavor.
Okay, so I'll remove this
from the heat and let it cool
slightly while I stamp
my biscuits out.
I'll dust my surface
with some flour
and I'll roll this out until it's
about three fourths of an inch thick.
So this dish is sort of
like me and Nick in a dish,
because technically it checks
all the boxes of a hot dish,
but it's also New Yorkie
because of the bagel element.
And New York is where Nick
and I met and started dating.
Okay. So I'm stamping this
out with my circle cutter.
Ta, ta-da-da.
A biscuit.
I'll set this aside
and keep on punching them out.
I'll set this aside
and keep on punching them out.
They're ready for their
everything bagel topping.
I'll go get that.
I always have this on hand.
It's just poppy seeds,
sesame seeds,
dried garlic and onion with a pinch
of caraway and salt all mixed up.
But store bought works too.
As my glue, I'll brush on
some half and half.
I'm not holding back
with this.
I love the crunch.
I love the flavor, and it'll look
striking with all of this seasoning.
I love the flavor, and it'll look
striking with all of this seasoning.
So now that these are ready,
I can transfer them
right onto the filling,
space them out evenly.
They will puff up and spread
a little bit in the oven,
looking pretty already.
I'll get this in the oven
at 425 degrees
for 45 to 50 minutes
until the biscuits
are golden brown
and the mixture is bubbly.
I'm so excited to eat this.
I am smelling the garlic
from the everything bagel.
Holy buckets.
It looks gorgeous.
Holy buckets.
It looks gorgeous.
I'll add a little extra dazzle
with flaky salt.
I'm so ready to eat this.
Oh, yeah.
That's fantastic.
That crunch on top is so good.
[Molly] Still to come, my secret
to making potato salad pop.
I'm prepping a dinner filled
with our favorite
comfort foods and to go
with our chicken and biscuits,
I'm making one
of my go-to potato salads,
which is loaded up with
kimchi, Korean-pickled cabbage.
It's spicy, fermenty,
and sometimes a little sweet.
I'll get going on
the dressing first.
This dressing
is so flavorful.
This dressing
is so flavorful.
I'll start with half a cup
of Japanese mayo,
which is really creamy
and a little bit sweet.
I love how mayo heavy salads
in the Midwest are.
And I'll flavor it with two
tablespoons of kimchi brine.
Come on. Here we go.
Two tablespoons of white miso
will add saltiness
and also some umami dimension.
And I'm using white miso
because it's the mildest of the misos.
A tablespoon of unseasoned
rice vinegar for brightness.
A tablespoon of unseasoned
rice vinegar for brightness.
I'll balance it
with a tablespoon of honey.
I'll squeeze in a tablespoon
of lemon juice.
I'll grate in a clove of garlic
and some fresh ginger.
That's it for my dressing.
I'll whisk it
until it's creamy.
Okay.
I'm smelling the mayo
and the kimchi.
It smells really good.
I'll toss in my boiled
and drained red potatoes.
These potatoes are so creamy,
and I love keeping the skin on
These potatoes are so creamy,
and I love keeping the skin on
when I make a potato salad.
I like the taste,
and you get more fiber.
I'm going to get some
summer sausage and scallions.
Kimchi pairs really well
with meat,
whether it's bacon
or putting kimchi on a burger.
So I've got some chopped
summer sausage.
It's cured and tangy to
complement the cabbage even more.
Some chopped scallions
for freshness.
And also, because I like
the color, some fresh cilantro.
And also, because I like
the color, some fresh cilantro.
I love cilantro.
And lastly, the kimchi.
I usually reserve that
to chop up
last because inevitably the
juices kind of get everywhere.
I'll just give this
a rough chop.
Not only is it lending really
awesome, fermenty flavor.
It also has a nice crispness.
I mean, I would just
have this alone for dinner.
I could dive head first
into this potato salad.
I'll finish with a little more cilantro
on top just because it's pretty.
Tan-ta-na-na...
[clinking]
I'm going in.
Mm-hmm. It's perfectly salty.
And that kimchi
is adding that kiss of heat.
That's a dang good
potato salad.
All right, I'm going to go check
Nick's progress on the swing.