Girl Meets Farm (2018–…): Season 13, Episode 2 - Fantabulous Kids Brunch - full transcript

[Molly] I'm hosting
a fanta-bulous kids' brunch

loaded with fun and flavor
on the farm.

I'm giving the preschoolers
what they want,

that's also what I want,

nice, savory breakfast
sausage stuffed biscuits

-with eggs and maple syrup
for dunking.
-Oop.

Strawberry vanilla bean
pastry pockets

drizzled with
cream cheese glaze
and sprinkles.

Adorable.

Easy peasy spinach egg bite.

These look like a party.



And to wash it all down,

frozen peanut butter drinks

that kiddos and parents
will both love.

Let's get ready
to caffeinate these kids.

Let's get ready
to caffeinate these kids.

Just kidding.

Look at these beauties.

Hey, this is me,
Molly Yeh.

This is my husband, Nick.

This is our growing family,

and this is our farm
on the North Dakota-Minnesota
border,

the place where I eat, sleep
and breathe food.

Bernie just started
pre-school,

and she's already making
new little friends.



So I thought I would be fun
to put together a feast

So I thought I would be fun
to put together a feast

so that they could kickstart
their own brunch club
tradition.

Just like mine.
Get 'em started young.

For a savory bite,

I'm-- We're gonna make
breakfast sausage
stuffed biscuits

which are warm, bready
balls of glee

that have savory sausage
and melty cheese
in the bellies,

and I'm serving them
with eggs and maple syrup
for dunking on the side.

I think they're actually
for me, not for them.

For the sausage,

I'm gonna start
with a combination
of milk and breadcrumbs.

That's gonna help
the meatball stay together

That's gonna help
the meatball stay together

and then it's also gonna add
that necessary moisture.

So, I've got a quarter cup
of whole milk,

and then half a cup
of panko breadcrumbs.

I'll crack in an egg
to help bind these
all together.

I'm using one pound
of ground pork.

You can use other meat too.

Ground turkey
or ground chicken
would be totally fine.

I love making homemade
breakfast sausage

because you can tailor
the spices and the seasonings
to your taste.

And it's actually really easy.

And I will season it now
with one teaspoon
of kosher salt.

I always like to distribute
the seasonings as best I can

I always like to distribute
the seasonings as best I can

over the surface
of the meat

just so they get a jumpstart
on distributing evenly.

I don't have to feel like
I'm over-mixing the meat,

'cause you never wanna
over-mix ground meat

otherwise it could
get tough.

All right, now half a teaspoon
each of ground sage,

dried thyme,

and fennel,

which is key in any sausage.

I love fennel.

Smells kinda licorice-y.

A quarter teaspoon
of crushed red pepper.

A touch of heat will balance
everything out.

A touch of heat will balance
everything out.

A quarter teaspoon
of onion powder.

A quarter teaspoon
of rosemary,

Bernie's middle name.

Can't leave the rosemary
out of this sausage.

And then, an eighth
of a teaspoon
of freshly grated nutmeg.

A necessary part
of any breakfast sausage
is some sweetness.

So, I'm sprinkling in
one and a half teaspoons
of brown sugar.

Before I get in here
with my hands
and get them all meaty,

I'll get my skillet heating up
over medium high.

And then, I'll combine this
quickly.

I wanna be careful
not to over-mix.

And the most efficient way
of mixing up meatballs
or sausage

is just by getting in here
with your hands.

So, this is actually
a breakfast version

of the meatball stuffed
biscuits that my mom would
make growing up.

It was one of
my favorite dinners.

They're just so comforting.

Now that this is all combined,
I'll roll 16 little meatballs.

It'll be the perfect size
to go inside of the biscuits.

The only difference
between this,

and a regular meatball
is all the spices
and the brown sugar.

and a regular meatball
is all the spices
and the brown sugar.

If you can make meatballs,
you can make
breakfast sausage.

I'll brown the ball
on all sides now,

which will amplify
their flavor and it'll give
them that great crust.

It'll also make them easier
to work with as I'm forming
the biscuits.

So, I've got a little bit
of neutral oil
in my skillet.

I'll cook these
over medium high heat
till they're golden brown.

Oh!

This is the smell
of a brunch party.

Bernie and Ira
are total meat girls.

They could eat meatballs
for breakfast, lunch
and dinner.

Every single day.

These have
some great color on them
and they smell so good.

I'll just dispatch
out of the pan.

They're gonna finish up
their cooking once they're
in the biscuits in the oven.

And then brown up
the second batch.

I think Bernie will be okay
with Ira crashing the party.

She hasn't gotten
to that phase yet

where the little sister
isn't allowed to hang out

with her and her cool friends.

I'll get these out of the pan

and then let them cool briefly
while I get my biscuits
and cheese.

I'm ready to assemble.

I've got my nine by nine
pan here.

It's greased.

American cheese, heck yeah,
and biscuits.

Smells good.

You could use
homemade biscuits,

but store bought biscuits
are so good.

This is just like
shaping a dumpling.

I'll take one biscuit
and flatten it out
a little bit with my fingers.

And then get
half a slice of cheese.

And then get
half a slice of cheese.

This'll be like
a melty cheese hug
around the meatball.

I'll place it on top
of the biscuit.

And then one of the meatballs.

And then stretch
the biscuit dough

over the meatball
and the cheese.

Pinch the edges well to seal.

A little sausage-y packet.

I'll press it seam side down,
right in the corner of my pan.

I'll shape the rest
and then I'll bake these
375 degrees for 35 minutes

until they're golden brown.

Okay.

I think the biscuits are ready
to come out of the oven.

Oh, yeah.

These look so good.

I've got
a couple of tablespoons
of melted butter here

that I'll brush
all over the top

to make the tops glossy
and party ready.

A good pinch of flaky salt.

To add that sparkle.

Okay, this egg
is just about ready to flip.

Every breakfast sandwich
needs a fried egg.

Every breakfast sandwich
needs a fried egg.

I'll slice this in half
and make a sandwich.

Hello.

And top it with the egg.

Ready for it?

Oop.

I'll finish with
a little drizzle
of maple syrup.

Just a tiny bit.

Bis-cute.

I'm going in.

[muffled chuckling]

That sausage is
so flavorful

and the melty American cheese
with the egg yolk is...

the ideal ooze.

[chuckles] Okay,
get these away from me.

I'm just kidding.

I love these.

Coming up, my sweet,
hand-held treats

will make your kids jump
for interactive joy.

Oh, yeah, baby.

If there is one
major life lesson

that Bernie already has
a grasp on

it's that brunch is really
just an excuse to ear
dessert in the morning.

So, I'm giving
the preschoolers
what they want,

that's also what I want,

and I making strawberry
vanilla bean pastry pockets

that are buttery, flaky
vehicles

for homemade
strawberry jam,

and they're served
with individual packets
of cream cheese

and little bowls of sprinkles

so they can DIY
the topping at the table.

so they can DIY
the topping at the table.

It's freakin' cute,
if you ask me.

I'm starting with store bought
puff pastry

that I've allowed to thaw
in the refrigerator
overnight.

Or you can let this go
at room temperature
for half hour, 45 minutes.

And, I'll use my rolling pin
to roll it out
in a big rectangle

that's 12 inches tall
by 16 inches wide.

Bernie loves doing
her little projects
at pre-school.

Everyday, she comes home
with her backpack

and her take-home
folder is filled

with stacks of drawing
and paintings and stuff.

with stacks of drawing
and paintings and stuff.

And my favorite thing to do
is bring it to
the dinner table

and then she talks us
through all of her art pieces
that she's made at school.

It's so fun.

I'll divide it into
eight rectangles now

and to do that, I'll divide it
down the equator

and then four
equal size rectangles
vertically.

I'll transfer
four of the rectangles
to my baking sheet,

it's lined with parchment.

And these will become
the bottom parts
of the pastry pockets.

And I'll top each of these

with a heaping tablespoon
of my homemade strawberry
vanilla bean jam.

with a heaping tablespoon
of my homemade strawberry
vanilla bean jam.

This was really satisfying
to make.

You just combine strawberries,
sugar and lemon juice,

add some fresh vanilla bean
or vanilla extract

and then bring the mixture
to a boil

and cook for 10 to 12 minutes,

stirring continuously
until it's thick.

Pop in a little butter
for richness,

and a splash of rosewater
to make it floral.

Cool it down completely
and chill in the fridge.

If you wanted to use
store bought,

I would recommend adding
some vanilla bean
and rosewater.

Just to amp it up.

I don't wanna get the jam
too close to the edge

I don't wanna get the jam
too close to the edge

and risk it leaking out
while it's baking.

So, eyeballing
a heaping tablespoon

right down the center.

I'll brush the edges
with an egg wash,

just an egg beaten with
a splash of water.

This is the glue
that holds these all
together.

And top with
the remaining rectangles.

This is my homemade version
of those store bought
pastry pockets

that I seem to remember
came with little teeny tiny
packets of glaze.

I didn't get them very often
growing up.

I didn't get them very often
growing up.

So, now I'm making up
for lost time.

And now I'll take a fork
around the edge

to ensure that these stay
sealed shut.

You could totally freeze them
at this point.

Just keep 'em in the freezer
for an easy brunch.

And now, a few holes
poked into the top

will help the steam release
while they're baking
so they don't explode.

Also makes them look cute.

Another coating of egg wash
will help them get shiny
and golden all over.

And now, before these bake,
I'll stick them
in the refrigerator

And now, before these bake,
I'll stick them
in the refrigerator

for about 30 minutes.

That's gonna help them
hold their shape in the oven.

And then bake at 425 degrees
for 18 minutes

until they're golden brown
and puffed.

And then,
the real fun begins.

[school bell ringing]

Smells like a school morning
in here.

Oh, yeah.

Those are puffy and golden
and delightful.

Okay, I'll let these cool
briefly while I mix up
my cream cheese glaze.

Okay, I'll let these cool
briefly while I mix up
my cream cheese glaze.

So, I've got four ounces
of cream cheese

and it's softened
to room temperature.

And I'll mix it with
two cups of powdered sugar.

This is just a super simple,
thick cream cheese glaze.

I love the cream cheese in it
because it adds
a great tanginess.

And also, cream cheese,
breakfast...

It all fits with the vibe.

I'll mix this up slowly.

I don't want powdered sugar
flying on these great pants.

I begin to drizzle in
about two-thirds of a cup
of heavy cream

to smooth it out and make it
a glaze consistency.

About a pinch of salt.

All right.

Looks like a smooth,
glossy glaze to me.

Oh yeah, it's good.

For my individual piping bags,

I've just got
little zip top bags.

I'll spoon a few tablespoons
of the glaze into a bag,

I'll spoon a few tablespoons
of the glaze into a bag,

right into the corner.

Whenever I'm baking
with Bernie,

it always helps to use tools
that are side

so they fit in her hands
nicely.

These are the perfect size.

I'll smoosh the glaze
down to the corner.

Give it a little twist,

and then close it up
with a rubber band.

Okay.

I'll snip off the top
so it looks cute.

And a little bowl
of sprinkles.

And a little bowl
of sprinkles.

Here's how
I'm going to present it.

Each person gets their own
little mise en place.

And now I'm gonna take it
for a test drive
because I can't resist.

Just go to town.

Tan-ta-na-na!

I mean, there she is.

I mean, there she is.

That's pre-school
pastry excellence.

Mmm.

They're sweet, they're flaky.

And that little bit
of rosewater in the jam

makes these feel
kinda fancy.

I think Bernie and her friends
are gonna love these.

Next, the secret to making
any kid crave spinach.

So cute.

Every single day of my life
brings awareness to the fact

that preschoolers
and vegetables

have truly hot and cold
relationship.

So, for a veggie forward dish

that I think these kiddos
are actually gonna go for,

I am making the softest,
fluffiest egg bites ever

and then sliding it in
some spinach and pepper
"confetti".

They're really easy to eat

and so ridiculously easy
to make.

I just whizz a bunch of stuff
in the blender and bake.

I just whizz a bunch of stuff
in the blender and bake.

I'm starting with
six whole eggs
in my blender,

and I'll combine them
with one cup of shredded
fontina cheese,

which is really creamy
and mild.

Mozzarella would work too.

And half a cup
of cottage cheese,

and a quarter cup
of half and half.

So this will be
a smooth egg-y base

to catch all the veggies.

Now, I'll blend this up
until it's smooth.

Looking extra creamy.

Looking extra creamy.

Now, I'll toss in
a good handful
of baby spinach.

About a cup.

So, there are some days
when Bernie clears her plate
of her vegetables

and asks for seconds
and I'm like,

"Whose child is this?"

Because truthfully,
I didn't eat vegetables
when I was growing up.

But then, there are other days
where she'll shove her plate
across the table

because there was
one broccoli floret on it

and it was touching
her other things,
and I'm like, "Oh, yeah.

We're related."
[laughs]

I'll season it with a good
couple of pinches
of salt,

I'll season it with a good
couple of pinches
of salt,

and some black pepper.

I'll blend this
just to break up the spinach.

All right.

I like to bake these
in silicone molds.

Number one,
it makes them really easy
to remove

when they're done baking,

but it also allows the texture
of the egg bites

to be really creamy.

I will divide this mixture
evenly between the 12 cups.

One day recently,
my mum came over

One day recently,
my mum came over

and made spinach
"cookies" with Bernie,
and Bernie loved them.

They were piles of spinach
and cheese, baked
into the shape of cookies.

Sometimes I feel like
getting kids to eat vegetables

is more about the marketing.

If I need to resort to this,
I'll just call these cupcakes.

And now,
for some added veggies,

I'll chop up
some rainbow bell peppers.

I'll cut of the stem,
then get the seeds out
and then chop 'em in half

and then into
tiny strips

and then crosswise them too.

and then crosswise them too.

Little bit of confetti.

I just got Bernie
her first sharp knife
for her birthday.

So now, I'm trying
to teach her knife skills.

Teaching her the joys
of uniformly cut vegetables.

It's so fun.

I'll sprinkle these in.

A few of each color
in each cupcake.

These look like a party.

Now,

to bake these, what's gonna
give them the silkiest,

most luxurious texture,

is baking them
with a hot water bath.

So, I've got
some boiling water here.

And I'm gonna fill up
this big metal pan halfway.

And what that's gonna do is,

in the oven,
it's gonna steam the eggs
in addition to baking them.

It just makes the egg
so soft.

I'll get these in the oven now
at 325 degrees
for 18 to 20 minutes

until they're just set.

All right, my egg bites
are baked.

Just get them
out of the pan.

So soft and jiggly
and so cute.

Just wanna eat this.

I like finishing these off
with yogurt,

and herbs
and crushed red pepper.

But I know for a fact
that my child is not gonna
want that.

So, I'll decorate
a couple of these

and then leave
a couple of them undecorated.

All of the get
a bit of flaky salt
because that tastes good.

All of the get
a bit of flaky salt
because that tastes good.

And Bernie gets down
with flaky salt.

I'll dollop a few of them
with some yogurt.

A couple of herbs.

I've got some fresh parsley
and cilantro.

And lastly, a little
crushed red pepper.

Just a little.

Tee-dee.

So cute.

I'm going in.

Mmm, these are so rich
and creamy.

Mmm, these are so rich
and creamy.

Delicious.

I think the kids
are gonna think
these are egg-cellent.

Still to come,
my version of a blended
iced coffee drink,

but for kids.

[in sing-song voice]
Let it go...

[in normal voice]
right into your mouth.

No brunch party is complete
without a bev.

So, let's get ready
to caffeinate these kids.

Just kidding.
There's no caffeine
in this beverage.

But it is so good,
even the parents will want it.

I am making my frozen
peanut butter drink

which is sweet
and frosty and nutty.

It'll make your little one
feel like they're strolling
around the mall

sipping an iced coffee,

gossiping.

Going for a prom dress.

Going for a prom dress.

[chuckles] Okay,
pre-school.

I have peanut butter here,
about half a cup.

This is creamy, unsweetened.

I'll sprinkle in
a little cinnamon.

Cinnamon and peanut butter
go really well together.

A splash of vanilla,

and two cups of oat milk.

You can really use
any milk with this.

And then three tablespoons
of brown sugar.

Figure if you can't
caffeinate them,
just sugar them up.

I'll get this combined.

And now, to make it
frozen and frosty,

I'll grab my
oat milk cubes.

This is just two cups
of oat milk,

but I froze it
into an ice cube tray.

I love making milk cubes,

because you can
add them to smoothies
or drinks like this

and you don't have to worry
about diluting the flavor.

And blend.

Oh, yeah.

That's the texture
I'm going for.

It's smooth and blended
but still thick and icy.

I'll get my glasses.

I'll fill 'em up.

Kinda looks like
a frozen coffee, right?

Bernie loves peanut butter.

And all the best frozen
coffee drinks are topped
with whipped cream.

So I've got
some fresh whipped here,

sweetened with a little
powdered sugar.

I'll dollop this on top.

And I'll finish
with chocolate shavings.

When I was little
and I would go to the mall
with my mom,

we would go to
this little coffee kiosk

and she would get me
some sort of drink

with whipped cream
and chocolate sprinkles,

and that's what
I remember eating

and then I don't think
I actually drank the drink.

She probably did.

And cherries.

Why the heck not?

Cute.

And a straw.

Adorable.

Cheers.

Mmm.

They're so nutty
and creamy and refreshing.

I don't even miss
the caffeine.

Okay, I think
it's brunch time.

[kids cheering]

[kids applauding]