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[Molly] I'm hosting brunch
for Bernie's library
play group
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to foster eating and reading.
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00:00:04,800 --> 00:00:07,867
Wow, you don't need
a library card
to check these out.
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Crispy and salty
ham frit-tot-a.
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Who doesn't love a tot?
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Sausage breakfast pals,
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juicy pork and cheese
sandwiches
with homemade Hawaiian buns.
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Breakfast pal, I love you.
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Plus,
cookies with a savory twist.
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They're loaded
with nourishing spinach.
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Those are so
flavorful and cheesy.
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And for a sweet bite,
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chocolate chunk
peanut butter pancakes
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piled high with fluffy
whipped cream.
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Oh, baby...
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This brunch
is one for the books.
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Look at these beauties.
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Hey! This is me, Molly Yeh.
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This is my husband, Nick.
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This is our growing family.
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And this is 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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[opening theme music playing]
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I'm putting together
an epic, dreamy brunch spread
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for some of my daughter's
library story time friends.
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And If I want to remain
a self-proclaimed cool mom,
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there sure as heck
better be pancakes.
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So I'm making
my chocolate chunk
peanut butter pancakes,
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which are thick and fluffy
and nutty and sweet.
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And they're piled high
with dollops
of yogurt whipped cream.
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I'll start by mixing up
my dry ingredients.
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One and a half cups
of all-purpose flour.
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This is just a variation
on the classic pancakes
that we have every Sunday.
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A quarter cup of sugar
for a hint of sweetness
in the pancake.
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If anyone wants to add more
sweetness on top,
that's what maple syrup's for.
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A tablespoon of baking powder
to help these get fluffy.
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Three quarters of a teaspoon
of kosher salt.
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A teaspoon of cinnamon,
which enhances the peanut
butter really nicely.
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And then a few passes
of nutmeg on my fine zester,
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is a special touch
of a Yeh Hagen family pancake.
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Give it a whisk.
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Every Sunday we have pancakes.
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The girls love them.
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And it's Nick's tradition,
every Sunday
to make the pancakes.
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And it's my tradition
every Sunday
to take a deep breath
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and keep my cool
when Nick uses the wrong tools
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and the wrong size bowls
for mixing up,
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and the wrong methods
of measuring
the ingredients.
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It's totally fine.
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They taste great
no matter what.
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That's it for my
dry ingredients.
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I'll mix up
my wet ingredients.
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I've got one and a half
cups of milk.
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I'll add a couple of eggs.
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You can really use
any kind of milk here.
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Of course, whole milk is gonna
give you the richest,
fattiest pancake.
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A good splash of vanilla.
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I'm using unsweetened
peanut butter, 'cause I don't
wanna add sugar
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in addition to the sugar
that's already
in the dry ingredients.
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But you're not gonna
screw these up, if you use
sweetened peanut butter.
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I'll pop in half a cup.
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I'll whisk together
my wet ingredients.
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I think that the girls
could eat pancakes
every single day
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for three meals a day
and never get sick of it.
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I've tried adding some
nutrients into them sneakily,
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like, using whole
grain flours,
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sneaking in some
pureed veggies.
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Peanut butter
is my favorite one, though.
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I'll pour this into
the dry ingredients.
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Give it a whisk.
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And then drizzle
in some melted butter.
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And this is just a quarter cup
of unsalted butter
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that I've melted and allowed
to cool a little bit.
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I don't wanna add
it directly in with the eggs
and cook the eggs.
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Which is why
I add it at the end.
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And I'll whisk this just
until combined.
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A couple of lumps are totally
okay with pancakes.
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I'm ready to griddle.
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I have my griddle here,
heating over medium.
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I'll start
with a layer of butter.
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Don't hold back
with the butter
when you're cooking.
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Because it just tastes better.
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It helps you get
those crispy edges.
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So between each batch,
I add a little bit
more butter to the pan.
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I'll ladle on quarter
cup scoops.
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And space them evenly
so that they have room on all
sides to get cooked evenly.
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And now Bernie's
favorite part, a sprinkle
of chocolate chunks.
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I'm using chopped milk
chocolate here.
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Milk chocolate
because it tastes good.
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And I like to use
chopped chunks because you
get a fun variation
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of melty chocolate pools
and little chocolate shards.
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More textural interest.
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I'll let these cook now
until bubbles rise
to the surface and pop.
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And that's how I know
it's time to flip.
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So library story time
is one of my favorite
times of the week.
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It happens
a couple of times a week.
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And there's this awesome
story time leader
at our local library.
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She reads books,
she sings songs,
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and she always plans
a great craft.
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I've made some friends there.
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I'm not that antisocial.
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They're ready to flip.
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These look awesome.
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They have those
buttery crispy edges.
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They look like
chocolate chip cookies.
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I'll let these go
for another 30 seconds or so.
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That's all they need
to get set on the other side.
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I want to be careful
not to allow
that chocolate to burn.
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I'll grab my serving plate.
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I'll get these
off the griddle.
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They smell heavenly.
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All right,
I'll griddle up the rest,
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and then stack them up with
some yogurt whipped cream
and maple syrup.
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Waxy chocolate curls, too.
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I gotta mom test.
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Make sure they're puffy
enough for the little ones.
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Yum.
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Mmm... Mmm-hmm.
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Mmm, hmm, mmm.
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I don't think I've ever
met a combination
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of chocolate and peanut butter
that I didn't love.
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Dessert for breakfast.
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I'm about to be so popular
with these kids.
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Coming up,
I put the tot in frittata.
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Mmm.
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For a super savory,
comforting brunch main
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that'll really draw
those tiny readers in,
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I'm making my frittot... ta.
It's a frittata with tots.
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Get it?
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It's super creamy
and cheesy and eggy,
and there's ham in it.
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It's got all the best
brunch foods
in one dish.
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I'll start by crisping
up my tots.
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I'll scatter a powder of them
onto my baking sheets.
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It's like the easiest way
to get breakfast potatoes.
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Just reach into your freezer.
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And then don't forget
to season your tots.
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Let's put some
salt and pepper.
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I'll bake these at 425 degrees
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for a good ten minutes longer
than what the package says,
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to get them extra
golden and crispy.
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While those crisp up,
I'll brown up some ham.
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I'll add a drizzle of oil.
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And I'm building my whole
frittata right in this braiser
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which will start off
on the stove
and finish in the oven.
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It's heating over medium,
and I'll sauté up some ham
for a few minutes to crisp.
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I'll let that hang out
while I mix up my egg mixture.
I'm starting with 10 eggs.
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I'll add creamy richness
with half a cup
of heavy cream.
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Three quarters of a cup
of shredded gruyere.
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It's a little funky,
and it's so flavorful.
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And then quarter cup
of Parmesan
for that salty umami flavor.
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And then some salt and pepper.
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And this will essentially
be the glue
that binds together
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the ham and the tots
and all the good stuff.
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Of course,
the inspiration for this
came from the fact
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that it's fun to say
frit-tot-ta.
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Look at this smooth
and creamy.
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Sometimes I feel like
frittatas are just dumb
crustless quiches.
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But you reverse the dumbness
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by adding a good amount
of cheese and tots.
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And then you don't
miss the crust.
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We eat a lot of eggs
in our house.
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The girls love them
and tots, obviously,
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because they're Midwesterners
all the way through.
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All right, ham is developing
some great color.
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I'll get the tots
out of the oven.
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Mmm.
Those are super golden crisp.
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Mmm, mmm-hmm, mmm.
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Who doesn't love a tot?
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And then pour
in my egg mixture.
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Oh, yeah,
that looks so good already.
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I'll let this cook over
a medium low
for a few minutes,
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just so that the bottom
and the edges can set slightly
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before transferring
it to the oven.
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But first, it needs,
like three more
cheeses on top.
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One thing I love
to do with frittatas
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is to dollop some
creamy cheese
all over the top.
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Because then when the frittata
bakes and the egg sets,
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you still have pools
of creaminess right in it.
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So cream cheese or mascarpone.
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Today I'm using ricotta.
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Dollop one cup of it all
over the top.
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And then I'll sprinkle on some
more gruyere and Parmesan.
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When we go to the library,
Bernie makes a beeline
for the princess books.
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And for a while,
we were checking out
a ton of books every week.
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And then we lost,
like a lot of them.
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So now that's grandma
and grammy's job
to check out the books.
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They are much better
at keeping track of them.
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And then a little bit
more Parmesan.
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All right, this is looking
set around the edges.
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If you jiggle it,
it's still liquidy
in the center.
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I'll get this into the oven
at 350 degrees now
for about 20 minute.
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Or until it's mostly set,
but still soft in the middle.
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And then we'll run it under
the broiler for a few minutes
until the top is golden.
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It smells eggcellent in here.
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Let me check out my frittata.
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Oh, yeah, she's a beaut.
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She's golden and crisp on top.
And I love seeing
those dollops of ricotta.
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I'll dress it up
for the brunch party
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with some fresh chives
and parsley.
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I love seeing those flecks
of green against the egg.
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A little flaky salt
for extra crunch and flavor.
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This would be good
for an adult brunch, too.
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Some black pepper.
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And I've gotta taste test
to make sure
it's okay for the kids.
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I'm gonna cool it down
with ketchup.
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Mmm. That's outrageous!
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It is so cheesy
between the gruyere
and the ham and the tots.
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That is one fab frit-tot-ta.
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[munching noise]
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Next, the secret to making
sausage and cheese
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breakfast sandwiches
even more delectable.
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For a nostalgic
handheld brunch situation,
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I'm making my breakfast pals.
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They are the most adorable
little sandwiches
you've ever seen.
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Juicy, homemade sausage
stuffed between sweet,
fluffy Hawaiian rolls.
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They are the perfect
friendly bite for a bunch
of hungry toddlers... and me.
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I'll start with my dough.
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For my dry ingredients,
I'll combine three cups
of all-purpose flour
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with three tablespoons
of brown sugar.
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00:11:06,367 --> 00:11:09,100
Just one of the sweeteners
in this bread dough.
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The best thing about
Hawaiian rolls
is they're super-duper sweet.
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I feel like any kid
would eat anything
on a Hawaiian roll.
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Two and quarter teaspoon
of instant yeast.
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So the equivalent to a packet.
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00:11:20,266 --> 00:11:22,500
One and half teaspoons
of kosher salt.
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A little bit of turmeric.
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It tints them
that signature yellow color.
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I'll whisk this around.
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For my wet ingredients,
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I've got two thirds
of a cup of pineapple juice
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that I've warmed just slightly
to help activate the yeast.
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So another sweetener there.
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Two tablespoons of honey,
for the third
form of sweetness.
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00:11:43,600 --> 00:11:46,000
And then one full egg,
plus two egg yolks
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for added richness
and that pretty yellow color.
236
00:11:49,100 --> 00:11:51,100
And a splash of vanilla.
237
00:11:51,100 --> 00:11:54,200
I'll give this a quick mix
before I get it onto
my stand mixer.
238
00:11:54,200 --> 00:11:56,166
We would always buy
Hawaiian sweet rolls
239
00:11:56,166 --> 00:11:58,200
from the grocery store
growing up.
240
00:11:58,200 --> 00:12:01,066
When I was a kid,
I would eat anything
on those things.
241
00:12:01,066 --> 00:12:02,233
I'll get this on
to my stand mixer
242
00:12:02,233 --> 00:12:05,367
and mix it with the dough hook
until it forms a stiff dough.
243
00:12:07,667 --> 00:12:09,166
Get my butter ready.
244
00:12:09,166 --> 00:12:12,266
And now that I can
no longer see
any dry bits of flour,
245
00:12:12,266 --> 00:12:13,667
I'll start adding some butter.
246
00:12:13,667 --> 00:12:16,000
I've got four tablespoons
of softened butter.
247
00:12:16,000 --> 00:12:18,467
Then I'll add
one tablespoon at a time.
248
00:12:18,467 --> 00:12:20,166
And then knead it for about
10 minutes
249
00:12:20,166 --> 00:12:23,266
until I have a smooth
but still sticky dough.
250
00:12:23,266 --> 00:12:27,667
Adding the butter now versus
adding the butter upfront with
the rest of the ingredients,
251
00:12:27,667 --> 00:12:30,867
allows the gluten
to develop more.
252
00:12:30,867 --> 00:12:33,000
So you develop
the glutens in the flour.
253
00:12:33,000 --> 00:12:35,166
They form these long strands.
254
00:12:35,166 --> 00:12:37,166
And then when
the yeast eats the sugar
255
00:12:37,166 --> 00:12:39,600
while the buns are baking,
they make bubbles.
256
00:12:39,600 --> 00:12:42,166
And so there are all
these bubbles
in the bread dough,
257
00:12:42,166 --> 00:12:45,467
and those strands
hold the bubbles together.
258
00:12:45,467 --> 00:12:47,266
And that gives you
a fluffy crumb.
259
00:12:47,266 --> 00:12:49,700
If the strands weren't
strong enough
and they all broke,
260
00:12:49,700 --> 00:12:52,200
then the bubbles would
deflate and collapse,
261
00:12:52,200 --> 00:12:54,567
and you would be left
with some dense bread.
262
00:12:55,800 --> 00:12:56,567
Not good.
263
00:12:57,767 --> 00:13:00,300
Okay. That is looking
super smooth.
264
00:13:00,300 --> 00:13:01,500
I'll grab another bowl.
265
00:13:01,500 --> 00:13:04,100
This is oiled
so the dough doesn't stick.
266
00:13:04,100 --> 00:13:06,066
I'll scrape
the dough right in.
267
00:13:06,066 --> 00:13:08,934
Yeah, I'm seeing some nice
long gluteny strands.
268
00:13:10,066 --> 00:13:11,300
I'm gonna stretch the ends up
269
00:13:11,300 --> 00:13:14,000
so that I can form a smooth,
taut surface on the bottom.
270
00:13:14,000 --> 00:13:17,867
And then turn it over,
so that that smooth,
taut surface is on top.
271
00:13:17,867 --> 00:13:21,266
I'll cover it up
and let it rise
until it's doubled in size.
272
00:13:21,266 --> 00:13:22,934
Buttery sweetness,
here I come.
273
00:13:25,367 --> 00:13:27,667
My dough is puffy.
Super puffy.
274
00:13:27,667 --> 00:13:29,967
And I'm ready.
to roll it into balls.
275
00:13:29,967 --> 00:13:32,166
Oh, my gosh,
this is the softest,
276
00:13:32,166 --> 00:13:34,734
most luxurious dough
of all time.
277
00:13:36,667 --> 00:13:38,133
I'll lob off a piece of it.
278
00:13:39,266 --> 00:13:43,300
And then stretch
it into a ball
by tucking the ends under.
279
00:13:43,300 --> 00:13:45,567
So I have
a smooth top surface.
280
00:13:45,567 --> 00:13:47,300
And then I'll roll it around
in my hand a little bit
281
00:13:47,300 --> 00:13:49,400
to help the top
get really smooth.
282
00:13:49,400 --> 00:13:51,667
And also smooth out
the bottom seam.
283
00:13:51,667 --> 00:13:53,567
And then place it into my
sheet pan here.
284
00:13:53,567 --> 00:13:58,400
This is a quarter sheet pan,
which is the perfect size
to fit all the balls.
285
00:13:58,400 --> 00:14:01,100
And then when they rise
and puff up in the oven,
286
00:14:01,100 --> 00:14:05,367
they'll kiss to get
that signature
Hawaiian roll look.
287
00:14:05,367 --> 00:14:07,300
I'll nestle this right in.
288
00:14:07,300 --> 00:14:09,867
I'll keep on shaping my buns
and then cover them up
289
00:14:09,867 --> 00:14:11,567
and let them
proof until puffy.
290
00:14:11,567 --> 00:14:14,100
I'll slap on an egg wash
and some flaky salt
291
00:14:14,100 --> 00:14:16,767
and then bake them
at 350 degrees
292
00:14:16,767 --> 00:14:18,934
for about 20 minutes,
until they're golden.
293
00:14:28,367 --> 00:14:29,900
Holy golden sweetness.
294
00:14:29,900 --> 00:14:31,266
It smells good in here.
295
00:14:31,266 --> 00:14:32,667
Let me check on my buns.
296
00:14:35,000 --> 00:14:38,367
[exclaims in excitement]
They're so shiny.
297
00:14:38,367 --> 00:14:41,100
I'll let these cool for a bit
while I make my sausage.
298
00:14:41,100 --> 00:14:45,400
This is a super flavorful,
sweet, smoky, fatty sausage.
299
00:14:45,400 --> 00:14:47,667
I'm starting with two pounds
of ground pork,
300
00:14:47,667 --> 00:14:50,567
which I'll season with
two teaspoon of kosher salt.
301
00:14:50,567 --> 00:14:54,533
For its signature sweetness,
I'll splash in quarter cup
of maple syrup.
302
00:14:55,500 --> 00:14:57,667
Two teaspoon each
of dried sage.
303
00:14:57,667 --> 00:15:00,266
Sweet paprika
for that smokiness.
304
00:15:01,066 --> 00:15:03,000
Dried thyme. Fennel.
305
00:15:03,000 --> 00:15:04,867
Get those licoricey notes.
306
00:15:04,867 --> 00:15:06,967
There's gonna be so much
flavor in this sausage.
307
00:15:08,400 --> 00:15:10,200
A teaspoon of onion powder.
308
00:15:10,200 --> 00:15:11,634
A bit of nutmeg for warmth.
309
00:15:13,000 --> 00:15:13,767
Deep breath...
310
00:15:15,066 --> 00:15:16,667
and mix.
311
00:15:16,667 --> 00:15:20,567
Breakfast sausage
might be one of my
favorite meats of all time.
312
00:15:20,567 --> 00:15:22,600
I love you, sausage.
313
00:15:22,600 --> 00:15:26,867
I'll eyeball a portion
of this that is a little bit
larger than a golf ball.
314
00:15:26,867 --> 00:15:30,066
And then I'll
smash it super thin.
315
00:15:30,066 --> 00:15:32,367
My skillet is heating here
at medium high heat.
316
00:15:32,367 --> 00:15:35,567
I don't need to add any oil
since there's so much
fat in the pork.
317
00:15:36,567 --> 00:15:38,100
I'll gently place this in.
318
00:15:38,100 --> 00:15:41,100
And that is the sound
you wanna hear
first thing in the morning.
319
00:15:41,100 --> 00:15:42,767
I'll make a few more.
320
00:15:42,767 --> 00:15:44,367
And they don't have
to be perfectly round.
321
00:15:44,367 --> 00:15:46,166
I like those crispy edges.
322
00:15:52,500 --> 00:15:54,667
I'll cook these for a few
minutes per side
323
00:15:54,667 --> 00:15:56,667
over medium high
until they're golden.
324
00:15:56,667 --> 00:15:58,600
And then I'll top with cheese.
325
00:15:58,600 --> 00:16:00,867
Well, I'm starting to smell
that maple syrup.
326
00:16:00,867 --> 00:16:05,166
Oh, yeah. I like how
sausage gets kind of craggily.
327
00:16:05,166 --> 00:16:06,667
So you get some
crispy moments
328
00:16:06,667 --> 00:16:09,667
and then some just
straight up, meaty moments.
329
00:16:10,767 --> 00:16:12,000
Yum!
330
00:16:12,000 --> 00:16:14,367
As these finish up cooking,
I'll get the cheese.
331
00:16:15,667 --> 00:16:16,834
I'm using American cheese
332
00:16:16,834 --> 00:16:20,900
because
it's the quintessential
breakfast sandwich cheese.
333
00:16:20,900 --> 00:16:22,967
And the quintessential
kid cheese.
334
00:16:22,967 --> 00:16:25,266
And the meltiest
of the cheeses.
335
00:16:25,266 --> 00:16:28,467
This is gonna melt
right onto the sausage.
336
00:16:28,467 --> 00:16:30,567
And cloak it in cheesiness.
337
00:16:33,567 --> 00:16:34,634
Just like a cheeseburger.
338
00:16:36,567 --> 00:16:38,867
These are so
super-duper melty.
339
00:16:39,400 --> 00:16:40,667
I'll get them out of the pan.
340
00:16:45,900 --> 00:16:47,233
I got my cute paper.
341
00:16:48,467 --> 00:16:49,934
I'll slice open a bun.
342
00:16:50,800 --> 00:16:52,166
Oh, these are so soft.
343
00:16:54,467 --> 00:16:56,634
And a sausage patty.
344
00:16:56,967 --> 00:16:58,500
Oh, it's so melty.
345
00:16:58,500 --> 00:17:03,166
And now, what I like
to do is wrap it up.
346
00:17:03,166 --> 00:17:05,567
So that everything
can seem together.
347
00:17:05,567 --> 00:17:07,367
The bread gets
a little softer,
348
00:17:07,367 --> 00:17:09,934
and then you really feel like
you're at the fast food place.
349
00:17:11,467 --> 00:17:12,800
Oh, yeah.
350
00:17:12,800 --> 00:17:14,166
Doesn't that look authentic?
351
00:17:15,166 --> 00:17:15,934
Yum.
352
00:17:16,166 --> 00:17:16,967
Here we go.
353
00:17:21,367 --> 00:17:22,500
Mmm.
354
00:17:22,500 --> 00:17:26,834
That bun is so soft
and the sausage
is perfectly spiced.
355
00:17:27,467 --> 00:17:29,834
Breakfast pal, I love you.
356
00:17:31,700 --> 00:17:32,967
[biting and munching noise]
357
00:17:34,066 --> 00:17:35,367
Still to come...
358
00:17:35,367 --> 00:17:38,300
The trick to getting
your kiddos to eat
all of their spinach.
359
00:17:38,300 --> 00:17:39,934
And then ask for even more.
360
00:17:40,266 --> 00:17:41,266
I know.
361
00:17:45,266 --> 00:17:51,166
For a fun, colorful,
sneaky brunch side
362
00:17:51,166 --> 00:17:53,400
that'll have your kids
gobbling up the nutrients,
363
00:17:53,400 --> 00:17:55,967
I'm making my spinach cookies.
364
00:17:55,967 --> 00:17:58,567
Which are green and cheesy,
365
00:17:58,567 --> 00:18:00,867
obviously not your
typical sweet cookie.
366
00:18:00,867 --> 00:18:02,500
More of a veggie patty.
367
00:18:02,500 --> 00:18:05,300
But with kids,
it's all about the marketing.
368
00:18:05,300 --> 00:18:09,066
I'm starting with one block
of frozen spinach
that I thawed.
369
00:18:09,066 --> 00:18:11,967
And I'll press out as much
moisture as I can from it.
370
00:18:14,667 --> 00:18:16,300
I'll add it to my big bowl,
371
00:18:16,300 --> 00:18:18,400
and then I'll combine
this with a bunch of flavors
372
00:18:18,400 --> 00:18:21,000
that make spinach
taste so good.
373
00:18:21,000 --> 00:18:24,166
Some scallions and garlic
that I just cooked down
on my skillet.
374
00:18:24,166 --> 00:18:26,500
Half a cup of grated Parmesan.
375
00:18:26,500 --> 00:18:28,367
For saltiness, umami.
376
00:18:28,367 --> 00:18:31,000
A half cup of ricotta cheese.
377
00:18:31,000 --> 00:18:33,767
It's creamy, and it'll help
everything bind together.
378
00:18:33,767 --> 00:18:35,767
Two ounces of crumbled feta.
379
00:18:35,767 --> 00:18:38,533
Spinach and feta,
never been better.
380
00:18:39,400 --> 00:18:40,967
The zest of half a lemon.
381
00:18:40,967 --> 00:18:43,100
Always gotta have
lemon with spinach.
382
00:18:43,100 --> 00:18:44,800
It brings it to life.
383
00:18:44,800 --> 00:18:45,967
Some kosher salt.
384
00:18:46,767 --> 00:18:48,166
Black pepper.
385
00:18:48,166 --> 00:18:50,600
There is so much flavor
in these cookies.
386
00:18:50,600 --> 00:18:53,867
A bunch of parsley
for more greenery.
387
00:18:53,867 --> 00:18:57,100
A couple of eggs will help
the cookies stay together.
388
00:18:57,100 --> 00:18:59,166
And then two thirds
of a cup of breadcrumbs
389
00:18:59,166 --> 00:19:01,233
will help them bind
and hold their shape.
390
00:19:02,500 --> 00:19:06,967
I'll mix this all together
and make my cookie dough.
391
00:19:06,967 --> 00:19:09,567
And I'll just stir
until it holds its shape.
392
00:19:09,567 --> 00:19:13,467
So my mom tells me that she
used to make spinach cookies
when I was growing up.
393
00:19:14,000 --> 00:19:16,066
I don't really remember them.
394
00:19:16,066 --> 00:19:18,000
She made them for Bernie
about a year ago,
395
00:19:18,000 --> 00:19:20,266
and they kind of rang a bell.
396
00:19:20,266 --> 00:19:23,400
But I really liked them.
So, now I make 'em.
397
00:19:23,400 --> 00:19:25,266
Once it's all mixed together,
398
00:19:25,266 --> 00:19:28,166
and you can tell
that it'll stick together
when you form a ball,
399
00:19:28,166 --> 00:19:30,834
I'll dish up balls.
About the size of golf balls.
400
00:19:33,500 --> 00:19:37,300
I'll roll it until it's smooth
and then flatten it slightly.
401
00:19:37,300 --> 00:19:39,567
These won't really spread
or anything in the oven.
402
00:19:39,567 --> 00:19:41,867
And stick it on to my
baking sheet.
403
00:19:41,867 --> 00:19:44,100
I can hear Ira
saying it already.
404
00:19:44,100 --> 00:19:46,500
She calls everything "cookie."
405
00:19:46,500 --> 00:19:49,867
Whether it's a cookie
or a cake or a muffin,
406
00:19:49,867 --> 00:19:51,734
all sweet things are cookies.
407
00:19:52,700 --> 00:19:55,867
I guess this will be
your first savory cookie.
408
00:19:55,867 --> 00:20:00,634
Now I'll keep on rolling
and then bake these
at 400 degrees for 16 minutes.
409
00:20:08,100 --> 00:20:09,634
Time to check on my cookies.
410
00:20:12,500 --> 00:20:14,667
Oh, they smell so good.
411
00:20:14,667 --> 00:20:17,467
I can smell that feta
and the Parmesan.
412
00:20:17,900 --> 00:20:19,567
I'll plate these up.
413
00:20:19,567 --> 00:20:21,567
This would be a great
party appetizer
414
00:20:21,567 --> 00:20:24,967
or a treat for a green-themed
birthday party.
415
00:20:24,967 --> 00:20:27,800
They need a dipping sauce.
Let me get some ranch.
416
00:20:27,800 --> 00:20:30,533
You can go with anything
creamy and cooling.
417
00:20:31,767 --> 00:20:33,133
I'm ready for a cookie.
418
00:20:37,266 --> 00:20:38,600
Mmm.
419
00:20:38,600 --> 00:20:42,767
Those are so flavorful
and cheesy
and a little chewy.
420
00:20:42,767 --> 00:20:46,000
Dang, you don't need
a library card
to check these out.
421
00:20:46,000 --> 00:20:46,767
Let's eat.