Girl Meets Farm (2018–…): Season 4, Episode 7 - Halloween - full transcript

Molly: We're having a Halloween
party for all of our friends

and their little monsters.

Whoo!
Happy Halloween!

Happy Halloween!
Happy Halloween!
Happy Halloween!

I'm making some spooky treats...

[ evil laughter ]

...Starting with my cheesy
ghost hand pies

with honey dijon
dipping sauce...

Mmm.

...Broccoli frankentots
with lemon-garlic mayo...

[ screaming ]



...And for dessert, a chocolaty
matcha monster bundt cake.

[ thunder rumbles ]

♪♪

oh, yah. Mmm!

Hey! This is me -- molly yeh.

I'm a cookbook author
and food blogger.

[ ding! ]

this is my husband, nick.

This is our new addition...

And this is our home,

our farm on the
north dakota/minnesota border,

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

[ camera shutter clicks ]

these look like a party.



My food is a delicious mix

of my chinese and jewish
heritage

and a taste of the midwest.

♪♪

it's almost Halloween,
and I can't wait.

I'll take any excuse to dress
bernie up in an adorable outfit

and have a party,
so today, for a savory treat,

I am making my ghost hand pies.

They're flaky and buttery
and lovably rustic.

I'll just caramelize some onions
and stuff them into pie dough

with some sharp cheddar cheese

and then shape them
into happy ghosts.

Now that these are sliced,

I'll melt 2 tablespoons
of butter in my skillet.

♪♪

now I'll add my onions.

♪♪

this is a lot of onions,
but they'll cook down.

I'll add a pinch of salt, and
this will help them cook faster

because the moisture gets
drawn out by the salt.

And I'll also season
with some pepper,

and now I'll stir these around
and let them get soft.

It'll take about
7 to 10 minutes,

and then I'm going to continue
to cook them down

until they get jammy
and sweet and delicious.

Okay, now I'm going to add
1/4 cup of water,

and this will help
these onions cook down

and stay really nice and soft
as they caramelize.

When I was growing up,

my mom sewed
all of my Halloween costumes.

I'm just so lucky, though,
that she's in town right now

because she has offered

to sew bernie's
first Halloween costume.

She's going to be a lemon
because

I'm going to be a schnitzel,
and nick is going to be parsley.

We're going to be
my favorite meal.

Okay, I'm going to keep
letting these onions caramelize

while I grab my dough
and cheese.

♪♪

I've got my sharp cheddar here

and just my basic
homemade pie dough,

but you can totally use
store-bought if you want.

I'll unwrap this,

and then
I'll divide it into eight parts.

A family of ghosts, and they're
going to be nice ghosts

because I don't want to scare
bernie's friends,

but, really,
I get scared easily.

I could never really handle
scary haunted houses

when I was growing up,

but the party tonight
is going to be a fun one.

I've got my eight parts
of dough.

I'm going to roll them
into balls.

I'm going to get some flour
for my surface

so the dough doesn't stick.

♪♪

okay.
I'll just dust that right on.

♪♪

I'm rolling my dough out
into an oval

and just shaping it
with my hands

and then rolling it out
with my little rolling pin.

All right.
The dough is looking good.

I'm going to remove my onions
from the heat.

They are looking great
and smelling even better.

I'm going to let these cool
for a little bit.

I'll first add my cheddar
to the top of my pie dough.

I want to do the cheese first
because it'll melt in the oven,

and I don't want it to come
out of the ghost's mouth.

That might just look gross.

A little pile, and I'm adding
the pile of cheese

just slightly below center
on my oval.

I'll add a scoop of onions...

♪♪

...And then I've got some small
piping tips here

that I'm going to use
to cut out the ghost's face.

And I'm actually going to
cut out the face upside-down

because when I fold this over,
it'll be right-side up,

so he'll get two eyes...

And a mouth.

And now before I fold
this piece of pie dough over,

I'm going to get some egg wash
on here so that it seals shut,

and this is just an egg beaten
with a splash of water.

Now I'm going to fold
the ghost face over the filling.

[ chuckles ] see?

Not a scary ghost,
a really goofy, funny ghost,

and now
I'm folding in the sides.

And then I'll lightly
press the edges to seal,

and there he is.

♪♪

and now I'm going to give him
some more ghost-pie friends.

♪♪

yay! These are so cute.

I've got my little
band of ghosts.

Now, before they go
into the oven,

I'm going to brush them
with some egg wash

to make them shiny on top.

♪♪

okay, and then now

I'm going to sprinkle them
with some flaky salt.

Now I'll bake these at 425
for 20 to 30 minutes

until they're golden brown.

And while they bake,

I'll make
a honey-mustard dipping sauce.

This is sweet and zingy,
and it couldn't be simpler.

I'll just add about a cup
of dijon mustard to my bowl.

I love mustard with these pies.

The pies are pretty rich,
and the mustard brightens it up.

And then I'll add
a little honey,

just about a tablespoon or so.

♪♪

and I'll whisk it in.

♪♪

easy, mmm.

♪♪

I'm going to check on
my pies now.

[ gasps ]

these are so stinking cute.

They've gotten a little puffy,
and you can see the filling.

Okay.

I'm going to go see how my mom
is doing with bernie's costume,

and I'm going to take her
one of these to taste-test.

A little pre-party ghost
never hurt anyone.

♪♪

[ chomping, screaming ]

[ evil laughter ]

hello!

Hi!
How's it going?

It's amazing.

For real?
Oh, my gosh.

That's so cute!

And we're going to stuff it
so she's a big, plump lemon.

You're going to be plump.

[ laughing ] I know.
Okay.

I brought you a ghost hand pie
to taste-test.

Oh,
that looks so good!

[ chuckles ]
yum.

That's wonderful!
I love it.

Okay, I'm going to go
finish up my ghosts.

Hold this for a second.
Bernie, what do you think?

Oh,
it's so soft.

Oh, she likes it.
Do you like this?

She's going to be
the prettiest lemon ever.

All right, well, I'm
going to go finish up
the food for the party.

Okay, but you need
to leave that with me.

Okay.
Thank you.

I love this.
Bye.

Say,
"see you later, ma."

coming up, I'm conjuring up
a delicious slimy

and chocolaty matcha bundt cake.

Then I'm sneaking
a scary vegetable

into a friendly favorite
with my broccoli frankentots.

♪♪

♪♪

I'm throwing a Halloween party
for bernie

and all of her little friends,

and one thing I know is that
they are going to go bananas

for my matcha
monster bundt cake.

It's rich, chocolaty,
and the best part is

the glaze looks like slime,
so it's perfect for Halloween.

I'll start by mixing up
my chocolate-cake batter.

I've got
some freshly brewed coffee here,

which enhances
the chocolate flavor.

I'm going to add 2/3 of a cup,

and I'm going to add this
to my saucepan.

♪♪

next, I'll add
some coconut milk.

Coconut milk adds really
great richness to the batter.

♪♪

now I'll also add
1/3 of a cup of cocoa powder...

♪♪

...And half a cup
of coconut oil.

I'm using
unrefined coconut oil here

because that'll have
that coconutty flavor.

♪♪

and lastly, I'll add some
chopped semisweet chocolate.

♪♪

I'll dump this right in,
and then I'll turn on the heat

and stir it together as it melts
so that it's nice and combined.

♪♪

I am so excited for bernie's
first Halloween.

She's going to be a lemon.

I'm going to be a schnitzel.

Nick is going to be
some parsley.

We're going to be
the tastiest little family.

Gosh, I almost just want to
drink it like hot chocolate.

Okay, I'm going to turn off
the heat and let this cool

while I mix up
my dry ingredients.

I'll grab 2 1/2 cups
of all-purpose flour...

♪♪

...And 1 3/4
of a cup of sugar.

♪♪

and then I'll add 1 1/2
teaspoons of baking soda...

♪♪

...And a teaspoon of salt.

And then I'll mix this up
just to combine.

You know what's good
about bundt cakes

is that they're pretty
low-maintenance.

You don't have to worry about
stacking up two layers

and frosting them all over,

this one's going to
be really pretty and
really awesome, though,

because it's going to have
candy eyeballs.

Okay.

This is combined, and now
I'm going to crack two eggs

and mix them up with my vanilla.

♪♪

I'll add about a teaspoon.

Then I'll lightly beat this up.

♪♪

okay, and now I have
my three mixtures here,

and I'm going to just
combine them together.

Oh, how rich does that look?
Yeah.

This is going to have
so much depth of flavor

because it has the coconut and
the coffee and the chocolate.

Mmm!

Okay, I'm going to
lightly whisk this to combine.

I don't want to add the eggs

directly to
the hot chocolate mixture

because I don't want them
to get cooked.

♪♪

now it's mostly combined,
and I'll add my eggs...

...And I'll gently stir this in.

I do not want to overstir
my cake batter

because that could lead
to a gummy cake.

♪♪

mmm.

Everything is combined.

Okay,
I'm going to grab my pan now.

My cake pan has been greased
and dusted with flour,

which will prevent it
from sticking.

There's nothing worse
than a bundt cake

that doesn't come
out of the pan,

and I'll pour this in.

♪♪

I'm so excited to eat this.

This is going to be bake at 350
for 45 to 55 minutes

until a toothpick inserted
into the center comes out clean.

Ah, it's going to be amazing.

♪♪

I'm just going to let this cool
for a bit.

♪♪

the cake looks great!

It smells so chocolaty.

I've let this cool for
10 minutes in the pan already,

and now I'm going to turn it out
to cool completely

while I make my matcha glaze.

Perfect.

Now, to make my matcha glaze,
I'm going to start with matcha.

Matcha is green tea
that's ground

into a really fine powder,
tastes like green tea,

and it has the most gorgeous
natural color.

I'm going to sift 2 teaspoons
of this

into my saucepan
just to get rid of any lumps,

and this is available
at most grocery stores.

♪♪

and now I'm going to whisk in
a little of my coconut milk

that I had left over
from making the batter,

and I want to start with
just a little bit

so that the matcha can get
combined and smooth.

And then I'll add
a little bit more coconut milk

so that my glaze
is the perfect consistency.

♪♪

matcha is such
an awesome ingredient.

You could make a latte with it,

but you could also
add it to baked goods

and make bright-green cake
or muffins,

and of course, it's great
in glaze or frosting.

All right, now that my coconut
milk has come to a simmer,

I'm going to add
my white chocolate.

I love white chocolate in this.

It adds sweetness, and the
flavor isn't too overpowering,

so it really lets
the matcha shine.

♪♪

and now I'll stir this around
until my white chocolate

is melted and smooth.

♪♪

this is looking
super slime-like.

That is a perfect consistency.

It's really thick,
but it's still pourable.

Okay, so to get this on my cake,

I'm going to first pour it
into a measuring cup

so that I can have
help pouring.

♪♪

I'll just pour this
right over my cake.

Yeah, baby.

Oh, yes!

How beautiful is that? Okay.

I'm going to let the glaze
drip down the sides.

It's so spooky,
but, like, a cute spooky,

and for the finishing touch,

I'm going to turn this cake into
a monster with candy eyeballs.

Yes.

Love how this is turning out.

♪♪

this is so awesome.

The kids and the grown-ups
are going to love this!

♪♪

[ thunder rumbles ]

next, a trick and a treat.

A nice, big, rustic tot.

My broccoli frankentots
are a kooky spin on a classic

that's too tasty to miss.

♪♪

♪♪

everyone loves a tot, but let me
introduce you to mr. Tot's

better-for-you brother,
the broccoli tot.

My broccoli frankentots
with lemon-garlic mayo

are a satisfyingly crispy
appetizer,

but they still have a nice,
fresh bite.

I'm starting with some broccoli
that I've blanched and drained,

and then I've also squeezed
the excess moisture out

with a dish towel
so that the tots aren't soggy.

And I'm going to add these
to my food processor.

And the reason
that you blanch it beforehand

is to make sure that
the broccoli gets fully cooked.

Otherwise, you'll get some,
like,

raw, grainy bits in the tots.

I'm also going to add
some fresh herbs to my mixture,

fresh parsley and fresh chives.

I don't have to
chop these up too much.

I'm just going to give them
a rough chop

since I'm adding them
to my food processor,

and then I'll also add
a bunch of fresh parsley.

And then throw this
into my food processor, as well.

And I like this big dose
of freshness

inside of these fried nuggets.

It makes them not too heavy.

You can eat more of them then.

Okay, I'm going to add
a clove of garlic.

I'll give it a smash first
just to help it blend in,

and then I'm going to add
the zest of a lemon.

♪♪

and this will
brighten up that flavor.

Now I'm going to add the juice
of half of my lemon,

and I'm going to save
the other half for the mayo

when I make it later.

I always have to have a squeeze
of lemon with my broccoli.

And now I'll chop up an onion
and add that.

♪♪

I'll just add this into
the food processor, too...

♪♪

and I will pulse this
until it's grainy.

♪♪

I'm going to
scrape down the sides.

♪♪

okay.

A few more pulses,
and then it'll be ready to go.

♪♪

it's so nice and bright.

Okay. I'm going to grab an egg.

♪♪

now I'll dump this mixture
right into my bowl.

Ah, it smells so fresh.

Now I'm going to bind
this mixture together with

1 1/4 cup of bread crumbs.

And I want to add them now
and not in the food processor

so that they stay big
and crunchy,

and I'll add an egg, which will
help this stick together.

A few pinches
of crushed red pepper

will add
the perfect amount of heat.

I don't want to add
too much heat, though,

because kids are
going to be eating these,

and I'll season with
a good amount of salt...

♪♪

...And some pepper.

♪♪

now I'll mix this to combine.

Okay, everything is combined,

and it's starting
to hold together.

I can test it by just
grabbing some with my hands,

and when I pack it together,
if it stays,

that's how I know
it's ready to go.

So I'm actually going to use
a tablespoon to mold my tots,

so I'll just take heaping
tablespoons of my mixture

and then use my hands
to pack it into a ball.

And this is what I'm going
for -- a nice, big, rustic tot.

Okay, so I'm going to continue
on forming these,

and then I'm going to
stick them in the freezer

for about 20 minutes before I
fry to help them stay together.

♪♪

still to come, I've got
a simple dip for these tots

that's frighteningly delicious,

and then bring on
the little monsters.

Is this
the best Halloween ever?

♪♪

♪♪

it's almost time for
our kids' Halloween party,

and I'm frying
my broccoli frankentots

until they're deep golden-brown
and crunchy on the outside.

I've got half of them
fried already,

which I've just sprinkled
a little salt,

and now I'm going to add
the other half.

Now, my oil is heating here
to 375.

♪♪

now, I'm going to
keep an eye on these

while I make
my lemon-garlic mayo.

Fried foods and mayonnaise are
like my peanut butter and jelly.

They are
the perfect combination of salty

and crunchy and creamy
and rich,

so I'm going to start
with a big plop of mayo.

And now I'm going to add
the juice

from the remaining
half of my lemon.

♪♪

and now I'm going to grate in
a clove of garlic.

♪♪

my tots are starting
to look good.

I'll give them a flip.

They need just
a little bit more time.

I'm going to finish up my mayo.

All this needs now
is just some salt and pepper.

♪♪

and this will be the perfect
accompaniment to my frankentots.

♪♪

okay.
These are browned all over.

They're ready to come out.

I'm going to transfer them
to my sheet tray

that I have
a wire rack set over,

and that's to help
the oil drain.

♪♪

these look so cute.

Okay, and now while
they're fresh out of the fryer,

I'm going to sprinkle them
with some salt,

and I want
to do that immediately

so that the salt sticks.

♪♪

and I think
I have to taste one now.

♪♪

mmm, mmm.

These just explode with flavor.

All of those herbs and
the garlic and the broccoli

are so delicious.

It's a really tasty
little morsel

all wrapped up
in a crispy shell.

I better go hurry up
and get my costume on

before all the little ghouls
and goblins get here.

♪♪

love your costumes, you guys!

Oh! Yeah!

Is this the best
Halloween ever?

Man: Yeah!

Happy Halloween,
everybody.

You guys look amazing.

Let's eat.
Yeah!

Woman: [ gasps ] you see this?
What is this?

Do you like these?

Oh.
These look delicious.

Got it? Okay.
Thank you.

Perfect!

It's a ghost.

Jack,
did you eat broccoli?

Woman: Yes.
What a good trick.

Pie is super cute,
super good.

[ laughs ]

you want to use your fork?
Here. Use your fork.

You guys didn't save
any room for dessert, did you?

Yes!
Yeah!

You did?

I made a matcha
monster bundt cake.

It's got matcha glaze on top,

and it's a chocolate
coconut cake underneath...

Oh, my.

...And eyeballs
that you can eat!

Nick: Edible eyeballs.
That's crazy.

That's so beautiful!

Woman:
This looks amazing.

Here's some for
the pepperoni pizza.

Say thank you.

That's delicious!

Wonderful. Mm-hmm.

Mmm.

How are the eyeballs?

Happy Halloween!
Happy Halloween!
Happy Halloween!