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[Molly] We're marking the end
of our home renovation
with a cozy, special spread.
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Tremendous.
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[Molly] For breakfast,
fluffy wild rice pancakes,
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drizzled with cherry compote
and maple syrup.
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Yum.
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[Molly] Then, my hearty
hot dish of everything
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bagel chicken
and biscuits comforts all.
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Holy buckets.
I'm so ready to eat this.
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With creamy kimchi
potato salad on the side.
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That's a dang good
potato salad.
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And for dessert,
decadent chocolate
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00:00:29,166 --> 00:00:30,000
peanut butter sheet cake
with sweet,
whipped ganache frosting.
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00:00:30,000 --> 00:00:32,867
peanut butter sheet cake
with sweet,
whipped ganache frosting.
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Mmm. Oh, yeah.
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Oh, yum. Yay.
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Hey, this is me, Molly Yeh.
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This is my husband, Nick.
This is our growing family.
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And this is our home,
our farm on the North
Dakota-Minnesota border.
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The place where I eat,
sleep, and breathe food.
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When we moved out to the farm,
we moved into the 1960s
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When we moved out to the farm,
we moved into the 1960s
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ranch-style house that
Nick's grandparents built.
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And it was great until
we started to outgrow it
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with kids
and a film crew around.
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So we did some
home renovations,
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which we are pretty much
done with.
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We are adding one
of the final touches today,
a swing in the backyard.
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So Nick is building it
and to keep him fueled,
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I'm whipping up some
wild rice pancakes
with cherry compote,
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which are fluffy and sweet,
and they've got chewy bits
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of wild rice scattered
throughout.
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of wild rice scattered
throughout.
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I'll start with my wild rice.
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It's been simmering
for about 35 minutes.
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It's actually not rice,
it's the seed
of an aquatic grain.
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And since there are so many
lakes in Minnesota,
it grows everywhere.
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And it makes the pancakes
look kind of cool
because the rice is so dark.
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And I flavored the cooking
water with cinnamon and nutmeg
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to enhance the flavors
that will be in the pancakes
as well.
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I'll drain this off
and I'll rinse it
to cool it down.
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So, I don't want to add
hot rice to the batter
and cook the eggs.
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So, I don't want to add
hot rice to the batter
and cook the eggs.
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Mmm.
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The nuttiness of the rice
with the cinnamon smells
so cozy right now.
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Just set this aside.
I'll get going on my batter.
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I'll start with one cup
of all-purpose flour.
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The first time
I had wild rice pancakes
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was at this adorable
little cafe in Bemidji,
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which is this
cute lakeside town,
not too far from here.
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And I honestly had no idea
what to expect.
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I knew I just wanted
to order them
because they sounded local,
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and I was pleasantly surprised
that it was simply
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really delicious pancakes
with chewy,
nutty rice mixed in.
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really delicious pancakes
with chewy,
nutty rice mixed in.
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Half a cup of almond flour,
which is just finely ground,
blanched almonds.
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Three tablespoons of sugar.
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So not overly sweet,
but I do like to load
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my pancakes up
with maple syrup
and cherry compote.
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Two teaspoons
of baking powder.
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Usually, it's Nick that makes
the pancakes
on Sunday mornings,
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but he is hard at work
building the porch swing.
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I figured I would give him
a little treat.
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I figured I would give him
a little treat.
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Half a teaspoon
of kosher salt.
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Half a teaspoon
of ground cinnamon
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and some freshly
grated nutmeg,
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which we always add
to our pancakes.
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It's just so tasty.
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[grating]
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We'll get this combined.
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And then
for my wet ingredients,
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I'll mix them all up
in my big measuring cup.
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[clinking]
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One large egg,
a cup of whole milk.
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Two tablespoons
of melted butter.
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Two tablespoons
of melted butter.
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And a teaspoon
of vanilla extract.
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And a quarter teaspoon
of almond extract.
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This is a really, really
flavorful pancake batter.
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I'll get these combined
and whisk it into the dry.
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Careful not to overmix.
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I'll just fold in
the wild rice
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and get it evenly dispersed.
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Yum. I'm excited for these.
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I've got my griddle
heating here over medium.
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Get some butter on it.
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We've got a butter in between
every batch of pancakes.
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We've got a butter in between
every batch of pancakes.
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Makes them better.
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I'll do
one-third-cup-sized scoops
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and let them griddle
for a few minutes
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on both sides
until they're set.
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What I love on a pancake
is the crispy edge
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that gets slightly fried
in that butter.
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That's a beautiful
golden brown color there.
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We're going to consider
this a health food.
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A healthy start to the day.
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Ta-da! Okay.
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Ta-da! Okay.
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Just a couple more minutes
on the other side,
so that it's fully set.
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If I wasn't eating
these immediately,
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I would stick these
in a warm oven.
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But I'm just going to make
a couple more up
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and then get them out to Nick.
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Of course, these will be
good just with butter
and maple syrup.
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But it's a special occasion,
so I also made some
cherry compote.
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I'll spoon this all over.
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It's really simple to make.
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It's really simple to make.
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I simmer tart pitted
cherries together
with water, sugar,
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and lemon juice until
they're juicy and soft
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and splash in
some almond extract
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at the end to complement
the cherries.
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These are so beautiful.
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I'm going to add
a little drizzle
of maple syrup
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so you get the maple leaf
flavor and the sweetness
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from the syrup
and the tart fruitiness
from the compote.
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Yum.
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I'm going to taste these
just to make sure
they're good for Nick.
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Mmm.
[munching]
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Mmm.
[munching]
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Mmm. Mm-hmm.
That is an awesome pancake.
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I better get these out
to Nick before I eat them all.
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[Nick] Oh, man.
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[Molly] Coming up,
sheet cakes never go
out of style.
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And this one checks
all the boxes big time.
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Easy, moist
and addictively delicious.
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Nick is putting
some final touches
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on our home renovation
and sheesh, it's about time.
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Just kidding. I'm so excited
and I'm making dinner
to celebrate.
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And of course,
every celebration
needs a cake.
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So, I'm going with chocolate
peanut butter sheet cake.
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It's so moist and topped
with sweet whipped ganache.
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It's also wildly easy to make.
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For the cake, I don't need
a stand mixer, just a whisk.
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I'll combine
my dry ingredients.
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One-and-three-quarters
of a cup of sugar
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to balance out
the salty peanut butter.
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to balance out
the salty peanut butter.
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Two cups of all-purpose flour.
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This cake is pretty dense,
super moist, so nutty,
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and it really is impossible
to screw up.
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One-and-a-half teaspoons
of baking powder, boop,
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and baking soda as well,
which will react
with the buttermilk
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because it's acidic to make
this cake extra fluffy.
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And a teaspoon
of kosher salt.
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I'll whisk this up.
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For the wet ingredients,
I'll start with my eggs
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because it'll make it easier
to fish out any shell,
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because it'll make it easier
to fish out any shell,
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when it's just eggs
in the bowl.
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Half a cup of neutral oil,
a cup of buttermilk.
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And if you don't
have buttermilk,
you can use whole milk.
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Replace one tablespoon of it
with lemon juice or vinegar.
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Three quarters
of a cup of coffee.
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This one is cooled slightly.
I don't want it to cook
the eggs.
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And I just love those dark,
bitter notes that it adds.
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A tablespoon of vanilla,
a teaspoon of almond extract.
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It enhances the nuttiness
of the peanut butter
and one cup of peanut butter.
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It enhances the nuttiness
of the peanut butter
and one cup of peanut butter.
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I'm using the chunky
peanut butter
for that extra texture.
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And peanut butter
doesn't just contribute
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that delicious
peanut butter flavor,
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it also adds denseness
and moisture.
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These wet ingredients
are smooth and they're ready
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to be combined
with the dry ingredients.
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Seeing those peanut chunks
from the peanut butter.
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I'll just whisk this together.
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Yum. This is combined.
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Yum. This is combined.
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I got my cake pan.
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This is just a 9 by 13.
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I'm going to serve it
right out of the pan.
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So I've greased it,
but I don't need to line it
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if I'm serving it
from the pan.
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I'll get this in the oven
at 350 degrees
until a toothpick
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stuck into the center
comes out clean.
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I'll start checking it
at 35 minutes.
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My cake is cooling.
It smells amazing.
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And now I'll whip up
some ganache to top it with.
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This is just milk,
chocolate and hot,
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heavy cream
stirred until smooth
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heavy cream
stirred until smooth
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with a few pinches
of salt and vanilla extract
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and it's chilled
in the fridge.
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That allows it
to firm up enough,
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so that when I beat it up
and incorporate air,
it holds that air.
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So this becomes sort of like
a fluffier butter cream,
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but it's much richer
than whipped cream.
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It's heavenly.
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I'll get it on
to my stand mixer here
that's fitted with the whisk.
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So, it's already starting
to lighten in color.
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So, it's already starting
to lighten in color.
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I'll now incorporate
six tablespoons
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of softened unsalted butter
for added richness.
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It's looking so, so good.
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And I really like
the milk chocolate
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with this peanut butter cake
because the sweetness
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of the milk chocolate
is such a nice match
for the salty peanut butter.
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And so, it's really smooth
and luxurious and fluffy.
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I'm ready to get
this frosting on.
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The ganache is a nice way
of eating fluffy chocolate,
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The ganache is a nice way
of eating fluffy chocolate,
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if that's what
you're in the mood for,
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which I'm always
in the mood for that.
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I'll plop this on.
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Spread it all the way
to the edge and make nice,
textured swoops.
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This way you can get
a lot of frosting on a slice
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of cake without feeling
like it's weighed down.
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The hardest part
of doing swoops on a cake
is knowing when to stop.
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I think the time is now.
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I've got some
crushed salted peanuts
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and dark chocolate
peanut butter cups
for decorating.
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and dark chocolate
peanut butter cups
for decorating.
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It'll add extra crunch.
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I also like anybody to know
what they're getting
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00:10:00,767 --> 00:10:03,100
themselves into
when they're eating a cake.
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And I've got some
peanut butter cups
to nestle in,
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just the contrast
to the milk chocolate.
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Oh, I can feel how soft
and moist it is when I cut
into it.
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Hehe...
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Oh, yeah.
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Look at this.
Look at how moist it is.
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Mmm. Oh, yeah.
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That is one moist
peanut butter cake.
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It's so nutty.
It's perfectly sweet.
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Mm, that ganache is awesome.
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[Molly] Next, a hot dish
inspired by the flavors
of New York.
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It'll comfort you to the core.
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To celebrate our farmhouse
renovation finally
being dunzo,
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I'm putting together
some cozy,
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comforting dishes
that taste like home to us.
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Like everything bagel chicken
and biscuits.
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This is essentially a saucy,
stewy chicken pot pie mixture
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00:11:05,467 --> 00:11:10,400
baked with buttermilk biscuits
on top that are encrusted
in everything bagel seasoning.
236
00:11:10,467 --> 00:11:13,300
It's so good, it keeps
the floss company in business.
237
00:11:13,367 --> 00:11:15,367
To start with my biscuits,
I'll combine three
238
00:11:15,367 --> 00:11:17,346
and a third cups
of all-purpose flour.
239
00:11:17,346 --> 00:11:17,667
and a third cups
of all-purpose flour.
240
00:11:17,667 --> 00:11:21,900
I just love the way
the biscuits soak up
241
00:11:21,967 --> 00:11:25,800
the chickeny mixture on bottom
and then get crispy on top,
242
00:11:25,867 --> 00:11:28,000
so the best texture
is right there.
243
00:11:28,000 --> 00:11:31,567
And one-and-a-half tablespoons
of barley malt powder.
244
00:11:31,567 --> 00:11:33,367
Barley malt is one
of the things that
245
00:11:33,367 --> 00:11:36,700
gives bagels
their faint sweet flavor.
246
00:11:36,767 --> 00:11:39,667
This will infuse that
into the biscuits as well.
247
00:11:39,667 --> 00:11:42,000
You can substitute it
with a pinch of sugar.
248
00:11:42,066 --> 00:11:46,700
A tablespoon of baking powder
and a teaspoon of baking soda
249
00:11:46,767 --> 00:11:47,346
and a teaspoon
and a half of kosher salt.
250
00:11:47,346 --> 00:11:49,066
and a teaspoon
and a half of kosher salt.
251
00:11:49,066 --> 00:11:52,767
I'll whisk together
the dry ingredients
and then get my butter,
252
00:11:52,767 --> 00:11:54,600
which is in the fridge.
253
00:11:54,667 --> 00:11:56,800
So I'll incorporate the butter
by smashing it
254
00:11:56,867 --> 00:11:59,767
into little sheets
between my fingers.
255
00:11:59,767 --> 00:12:04,166
The number one rule
of biscuits is to keep
the butter cold.
256
00:12:04,166 --> 00:12:06,667
That's what allows you
to have a flaky biscuit,
257
00:12:06,667 --> 00:12:09,967
because when the butter
maintains its little pieces,
258
00:12:09,967 --> 00:12:11,967
it doesn't fully mix in
with the flour.
259
00:12:11,967 --> 00:12:15,467
Those pieces of butter melt
in the oven
and creates pockets.
260
00:12:15,467 --> 00:12:17,266
And then you get those flakes.
261
00:12:17,266 --> 00:12:17,346
And I'm working toward
a consistency,
262
00:12:17,346 --> 00:12:18,667
And I'm working toward
a consistency,
263
00:12:18,667 --> 00:12:20,667
where the butter is around
the size of peas.
264
00:12:22,367 --> 00:12:24,467
Okay. This butter looks good.
265
00:12:24,467 --> 00:12:27,500
This will be good
for a biscuit made
by a northerner.
266
00:12:27,567 --> 00:12:28,867
Before I bring
the dough all together,
267
00:12:28,867 --> 00:12:31,667
I'll toss in some chopped,
fresh chives.
268
00:12:31,667 --> 00:12:34,767
It'll be really pretty
when the biscuits bake.
269
00:12:34,767 --> 00:12:38,266
One-and-a-half cups
of buttermilk will bring
the dough together.
270
00:12:38,266 --> 00:12:40,367
You definitely
want this cold too.
271
00:12:42,600 --> 00:12:43,967
Once this dough
comes together,
272
00:12:43,967 --> 00:12:46,200
I'll stick it
in the refrigerator
for a little while,
273
00:12:46,266 --> 00:12:47,346
so that it could firm back up.
274
00:12:47,346 --> 00:12:47,900
so that it could firm back up.
275
00:12:49,667 --> 00:12:51,867
Smelling that buttermilk.
276
00:12:51,867 --> 00:12:54,166
Make sure all
of the dry ingredients
are incorporated.
277
00:12:56,066 --> 00:12:58,900
I'll wrap this up
and I'll stick this
in the fridge
278
00:12:58,967 --> 00:13:00,400
while I get going
on my filling.
279
00:13:05,900 --> 00:13:09,000
I'm starting by cooking down
all my veggies
in some butter.
280
00:13:09,066 --> 00:13:12,600
It smells heavenly right now
because I don't only
have onions,
281
00:13:12,667 --> 00:13:17,346
but I've also got leeks
for a little bit
of a springier allium flavor.
282
00:13:17,346 --> 00:13:17,467
but I've also got leeks
for a little bit
of a springier allium flavor.
283
00:13:17,467 --> 00:13:20,467
And it's a lot of veggies,
but they do cook down.
284
00:13:20,467 --> 00:13:23,166
I'll toss in a garlic clove
that's finely chopped
285
00:13:23,166 --> 00:13:25,767
and then, I'll build my roux
right in with the veggies.
286
00:13:25,767 --> 00:13:28,567
So, I'll sprinkle
in a quarter cup
of all-purpose flour.
287
00:13:28,567 --> 00:13:32,967
I'll stir this in and allow
the flour flavor to cook off.
288
00:13:32,967 --> 00:13:35,867
And now, I'll begin
to add my liquid
and I'll do it gradually.
289
00:13:35,867 --> 00:13:37,400
So, I've got
one-and-a-half cups each
290
00:13:37,467 --> 00:13:39,467
of low-sodium chicken stock.
291
00:13:39,467 --> 00:13:40,967
It's important
to do that gradually,
292
00:13:40,967 --> 00:13:42,900
so that the sauce
stays smooth.
293
00:13:42,967 --> 00:13:45,266
And half and half
for that great creaminess.
294
00:13:46,500 --> 00:13:47,346
I'll finish up the sauce
by adding four ounces
295
00:13:47,346 --> 00:13:49,166
I'll finish up the sauce
by adding four ounces
296
00:13:49,166 --> 00:13:53,066
of cream cheese because
it is a bagel dish after all.
297
00:13:53,066 --> 00:13:56,100
I love the tanginess
that this will contribute.
298
00:13:56,166 --> 00:13:59,166
Allow this cream cheese
to melt and get gooey.
299
00:14:03,667 --> 00:14:06,300
Season this with another
couple of pinches of salt
300
00:14:06,367 --> 00:14:08,066
and some black pepper.
301
00:14:08,066 --> 00:14:09,500
I'll get my chicken.
302
00:14:09,500 --> 00:14:12,800
This is one-and-a-half pounds
of boneless,
skinless chicken thigh.
303
00:14:12,867 --> 00:14:14,467
And I'm going to plop this in.
304
00:14:14,467 --> 00:14:17,346
I'll actually be cooking
the chicken right
in this mixture.
305
00:14:17,346 --> 00:14:17,767
I'll actually be cooking
the chicken right
in this mixture.
306
00:14:17,767 --> 00:14:19,600
I'll get this
evenly dispersed.
307
00:14:20,900 --> 00:14:23,367
Let me grab my peas.
308
00:14:23,367 --> 00:14:27,166
I love the little pops
of sweetness that peas bring,
and they look cute.
309
00:14:27,166 --> 00:14:29,467
I'm using frozen,
but you could also use fresh.
310
00:14:29,467 --> 00:14:31,867
Sprinkle in about a cup.
311
00:14:31,867 --> 00:14:35,100
And lastly, I'll sprinkle in
some chopped fresh parsley.
312
00:14:35,166 --> 00:14:37,467
I feel like parsley
is underrated as a flavor.
313
00:14:37,467 --> 00:14:40,700
It's good fresh,
grassy flavor.
314
00:14:40,767 --> 00:14:43,900
Okay, so I'll remove this
from the heat and let it cool
315
00:14:43,967 --> 00:14:45,900
slightly while I stamp
my biscuits out.
316
00:14:47,467 --> 00:14:50,700
I'll dust my surface
with some flour
317
00:14:50,767 --> 00:14:54,800
and I'll roll this out until
it's about three fourths
of an inch thick.
318
00:14:55,900 --> 00:14:59,266
So this dish is sort of
like me and Nick in a dish,
319
00:14:59,266 --> 00:15:02,166
because technically it checks
all the boxes of a hot dish,
320
00:15:02,166 --> 00:15:04,700
but it's also New Yorkie
because of the bagel element.
321
00:15:04,767 --> 00:15:07,400
And New York is where Nick
and I met and started dating.
322
00:15:07,467 --> 00:15:12,567
Okay. So I'm stamping this
out with my circle cutter.
323
00:15:12,567 --> 00:15:14,100
Ta, ta-da-da.
324
00:15:14,166 --> 00:15:15,800
A biscuit.
325
00:15:15,867 --> 00:15:17,346
I'll set this aside
and keep on punching them out.
326
00:15:17,346 --> 00:15:18,300
I'll set this aside
and keep on punching them out.
327
00:15:22,000 --> 00:15:24,000
They're ready for their
everything bagel topping.
328
00:15:24,000 --> 00:15:27,100
I'll go get that.
I always have this on hand.
329
00:15:27,100 --> 00:15:29,367
It's just poppy seeds,
sesame seeds,
330
00:15:29,367 --> 00:15:34,667
dried garlic and onion
with a pinch of caraway
and salt all mixed up.
331
00:15:34,667 --> 00:15:37,000
But store bought works too.
332
00:15:37,000 --> 00:15:40,767
As my glue, I'll brush on
some half and half.
333
00:15:40,767 --> 00:15:42,667
I'm not holding back
with this.
334
00:15:44,266 --> 00:15:45,767
I love the crunch.
335
00:15:45,767 --> 00:15:47,346
I love the flavor,
and it'll look striking
with all of this seasoning.
336
00:15:47,346 --> 00:15:49,700
I love the flavor,
and it'll look striking
with all of this seasoning.
337
00:15:49,767 --> 00:15:51,567
So now that these are ready,
I can transfer them
338
00:15:51,567 --> 00:15:54,300
right onto the filling,
space them out evenly.
339
00:15:54,367 --> 00:15:57,867
They will puff up and spread
a little bit in the oven,
340
00:15:57,867 --> 00:15:59,900
looking pretty already.
341
00:15:59,967 --> 00:16:03,000
I'll get this in the oven
at 425 degrees
342
00:16:03,066 --> 00:16:05,967
for 45 to 50 minutes
until the biscuits
343
00:16:05,967 --> 00:16:08,867
are golden brown
and the mixture is bubbly.
344
00:16:08,867 --> 00:16:10,467
I'm so excited to eat this.
345
00:16:12,400 --> 00:16:16,767
I am smelling the garlic
from the everything bagel.
346
00:16:16,767 --> 00:16:17,346
Holy buckets.
It looks gorgeous.
347
00:16:17,346 --> 00:16:19,767
Holy buckets.
It looks gorgeous.
348
00:16:19,767 --> 00:16:24,000
I'll add a little extra dazzle
with flaky salt.
349
00:16:24,000 --> 00:16:25,367
I'm so ready to eat this.
350
00:16:27,266 --> 00:16:28,500
Oh, yeah.
351
00:16:33,066 --> 00:16:34,367
That's fantastic.
352
00:16:34,367 --> 00:16:36,767
That crunch on top is so good.
353
00:16:41,767 --> 00:16:45,400
[Molly] Still to come,
my secret to making
potato salad pop.
354
00:17:01,900 --> 00:17:03,967
I'm prepping a dinner filled
with our favorite
355
00:17:03,967 --> 00:17:06,400
comfort foods and to go
with our chicken and biscuits,
356
00:17:06,467 --> 00:17:09,000
I'm making one
of my go-to potato salads,
357
00:17:09,000 --> 00:17:12,500
which is loaded up
with kimchi,
Korean-pickled cabbage.
358
00:17:12,567 --> 00:17:16,266
It's spicy, fermenty,
and sometimes a little sweet.
359
00:17:16,266 --> 00:17:18,100
I'll get going on
the dressing first.
360
00:17:18,100 --> 00:17:19,508
This dressing
is so flavorful.
361
00:17:19,508 --> 00:17:20,867
This dressing
is so flavorful.
362
00:17:20,867 --> 00:17:23,867
I'll start with half a cup
of Japanese mayo,
363
00:17:23,867 --> 00:17:27,000
which is really creamy
and a little bit sweet.
364
00:17:27,066 --> 00:17:30,600
I love how mayo heavy salads
in the Midwest are.
365
00:17:30,667 --> 00:17:34,467
And I'll flavor it
with two tablespoons
of kimchi brine.
366
00:17:34,467 --> 00:17:36,300
Come on. Here we go.
367
00:17:37,367 --> 00:17:40,867
Two tablespoons of white miso
will add saltiness
368
00:17:40,867 --> 00:17:44,200
and also some umami dimension.
369
00:17:44,266 --> 00:17:48,100
And I'm using white miso
because it's the mildest
of the misos.
370
00:17:48,100 --> 00:17:49,508
A tablespoon of unseasoned
rice vinegar for brightness.
371
00:17:49,508 --> 00:17:51,567
A tablespoon of unseasoned
rice vinegar for brightness.
372
00:17:51,567 --> 00:17:53,467
I'll balance it
with a tablespoon of honey.
373
00:17:55,100 --> 00:17:58,600
I'll squeeze in a tablespoon
of lemon juice.
374
00:17:58,667 --> 00:18:01,166
I'll grate in a clove
of garlic
and some fresh ginger.
375
00:18:02,467 --> 00:18:03,767
That's it for my dressing.
376
00:18:03,767 --> 00:18:05,266
I'll whisk it
until it's creamy.
377
00:18:06,300 --> 00:18:08,166
Okay.
378
00:18:08,166 --> 00:18:11,767
I'm smelling the mayo
and the kimchi.
379
00:18:11,767 --> 00:18:13,800
It smells really good.
380
00:18:13,867 --> 00:18:17,467
I'll toss in my boiled
and drained red potatoes.
381
00:18:17,467 --> 00:18:19,508
These potatoes are so creamy,
and I love keeping the skin on
382
00:18:19,508 --> 00:18:22,867
These potatoes are so creamy,
and I love keeping the skin on
383
00:18:22,867 --> 00:18:24,967
when I make a potato salad.
384
00:18:24,967 --> 00:18:27,500
I like the taste,
and you get more fiber.
385
00:18:27,567 --> 00:18:30,567
I'm going to get some
summer sausage and scallions.
386
00:18:30,567 --> 00:18:33,000
Kimchi pairs really well
with meat,
387
00:18:33,066 --> 00:18:35,867
whether it's bacon
or putting kimchi on a burger.
388
00:18:35,867 --> 00:18:38,767
So I've got some chopped
summer sausage.
389
00:18:38,767 --> 00:18:42,300
It's cured and tangy
to complement
the cabbage even more.
390
00:18:42,367 --> 00:18:45,100
Some chopped scallions
for freshness.
391
00:18:45,166 --> 00:18:49,508
And also,
because I like the color,
some fresh cilantro.
392
00:18:49,508 --> 00:18:51,166
And also,
because I like the color,
some fresh cilantro.
393
00:18:52,967 --> 00:18:54,600
I love cilantro.
394
00:18:54,667 --> 00:18:56,367
And lastly, the kimchi.
395
00:18:56,367 --> 00:18:58,200
I usually reserve that
to chop up
396
00:18:58,266 --> 00:19:02,266
last because inevitably
the juices kind of
get everywhere.
397
00:19:02,266 --> 00:19:04,567
I'll just give this
a rough chop.
398
00:19:04,567 --> 00:19:09,100
Not only is it lending
really awesome,
fermenty flavor.
399
00:19:09,100 --> 00:19:10,900
It also has a nice crispness.
400
00:19:12,100 --> 00:19:15,867
I mean, I would just
have this alone for dinner.
401
00:19:15,867 --> 00:19:19,000
I could dive head first
into this potato salad.
402
00:19:20,900 --> 00:19:24,700
I'll finish with a little more
cilantro on top just
because it's pretty.
403
00:19:24,767 --> 00:19:26,867
Tan-ta-na-na...
404
00:19:26,867 --> 00:19:28,166
[clinking]
405
00:19:28,166 --> 00:19:29,567
I'm going in.
406
00:19:34,000 --> 00:19:36,867
Mm-hmm. It's perfectly salty.
407
00:19:36,867 --> 00:19:40,600
And that kimchi
is adding that kiss of heat.
408
00:19:40,667 --> 00:19:42,667
That's a dang good
potato salad.
409
00:19:42,667 --> 00:19:45,600
All right, I'm going
to go check
Nick's progress on the swing.
410
00:19:55,900 --> 00:19:58,467
[Molly] Hey, this looks great.
411
00:19:58,467 --> 00:19:59,800
What is this?
412
00:19:59,867 --> 00:20:01,367
That's so romantical!
413
00:20:01,367 --> 00:20:04,200
I love it.
Should we eat?
414
00:20:04,266 --> 00:20:05,700
-Yes.
-Okay, you earned it.
415
00:20:07,867 --> 00:20:10,166
I'm still dreaming
about those pancakes.
416
00:20:10,166 --> 00:20:12,200
You were working really hard
building that swing.
417
00:20:12,266 --> 00:20:14,000
-It looked so good...
-[Nick] Yeah, it did.
418
00:20:14,066 --> 00:20:15,100
[Molly] Is it real wood?
419
00:20:15,100 --> 00:20:16,767
Of course.
420
00:20:16,767 --> 00:20:19,508
Authentic,
genuine American lumber.
421
00:20:19,508 --> 00:20:20,066
Authentic,
genuine American lumber.
422
00:20:20,066 --> 00:20:24,166
Well, this is authentic,
genuine everything bagel
423
00:20:24,166 --> 00:20:26,166
chicken and biscuits.
424
00:20:28,066 --> 00:20:30,900
[Nick] Mmm. Tremendous.
425
00:20:30,967 --> 00:20:32,500
Tremendous.
426
00:20:32,567 --> 00:20:33,800
[Molly] Do you want
dessert now?
427
00:20:33,867 --> 00:20:36,667
Please tell me that
you did not steal a slice.
428
00:20:36,667 --> 00:20:37,800
I 100%...
429
00:20:37,867 --> 00:20:40,000
[Nick] Don't think
you can pull this one.
430
00:20:40,066 --> 00:20:41,767
[Molly] It's chocolate
peanut butter.
431
00:20:43,867 --> 00:20:46,467
This cake is so good.
432
00:20:46,467 --> 00:20:48,567
-We need to eat
this over there.
-Great idea. Let's do it.
433
00:20:51,767 --> 00:20:54,300
Mmm...
434
00:20:54,367 --> 00:20:58,300
[Nick] Can you imagine
spending our golden years
back here?
435
00:20:58,367 --> 00:20:59,900
No, we'll be in Florida.