1 00:00:01,667 --> 00:00:03,300 [Molly] I'm hosting brunch for Bernie's library play group 2 00:00:03,300 --> 00:00:04,800 to foster eating and reading. 3 00:00:04,800 --> 00:00:07,867 Wow, you don't need a library card to check these out. 4 00:00:07,867 --> 00:00:10,967 Crispy and salty ham frit-tot-a. 5 00:00:10,967 --> 00:00:12,066 Who doesn't love a tot? 6 00:00:12,066 --> 00:00:13,333 Sausage breakfast pals, 7 00:00:13,333 --> 00:00:17,867 juicy pork and cheese sandwiches with homemade Hawaiian buns. 8 00:00:17,867 --> 00:00:19,600 Breakfast pal, I love you. 9 00:00:19,600 --> 00:00:22,166 Plus, cookies with a savory twist. 10 00:00:22,166 --> 00:00:24,367 They're loaded with nourishing spinach. 11 00:00:24,367 --> 00:00:26,967 Those are so flavorful and cheesy. 12 00:00:26,967 --> 00:00:28,400 And for a sweet bite, 13 00:00:28,400 --> 00:00:30,500 chocolate chunk peanut butter pancakes 14 00:00:30,500 --> 00:00:33,200 piled high with fluffy whipped cream. 15 00:00:33,200 --> 00:00:34,500 Oh, baby... 16 00:00:34,500 --> 00:00:36,433 This brunch is one for the books. 17 00:00:38,367 --> 00:00:40,000 Look at these beauties. 18 00:00:40,000 --> 00:00:42,567 Hey! This is me, Molly Yeh. 19 00:00:42,567 --> 00:00:43,967 This is my husband, Nick. 20 00:00:43,967 --> 00:00:45,567 This is our growing family. 21 00:00:45,567 --> 00:00:48,467 And this is our farm on the North Dakota-Minnesota border, 22 00:00:48,467 --> 00:00:51,333 the place where I eat, sleep, and breathe food. 23 00:00:54,467 --> 00:00:55,567 [opening theme music playing] 24 00:00:58,467 --> 00:01:01,467 I'm putting together an epic, dreamy brunch spread 25 00:01:01,467 --> 00:01:04,367 for some of my daughter's library story time friends. 26 00:01:04,367 --> 00:01:07,567 And If I want to remain a self-proclaimed cool mom, 27 00:01:07,567 --> 00:01:09,900 there sure as heck better be pancakes. 28 00:01:09,900 --> 00:01:13,367 So I'm making my chocolate chunk peanut butter pancakes, 29 00:01:13,367 --> 00:01:17,000 which are thick and fluffy and nutty and sweet. 30 00:01:17,000 --> 00:01:20,400 And they're piled high with dollops of yogurt whipped cream. 31 00:01:20,400 --> 00:01:23,100 I'll start by mixing up my dry ingredients. 32 00:01:23,100 --> 00:01:25,367 One and a half cups of all-purpose flour. 33 00:01:25,367 --> 00:01:30,367 This is just a variation on the classic pancakes that we have every Sunday. 34 00:01:30,367 --> 00:01:33,467 A quarter cup of sugar for a hint of sweetness in the pancake. 35 00:01:33,467 --> 00:01:37,767 If anyone wants to add more sweetness on top, that's what maple syrup's for. 36 00:01:37,767 --> 00:01:41,700 A tablespoon of baking powder to help these get fluffy. 37 00:01:41,700 --> 00:01:43,734 Three quarters of a teaspoon of kosher salt. 38 00:01:45,100 --> 00:01:49,100 A teaspoon of cinnamon, which enhances the peanut butter really nicely. 39 00:01:49,100 --> 00:01:51,867 And then a few passes of nutmeg on my fine zester, 40 00:01:51,867 --> 00:01:55,834 is a special touch of a Yeh Hagen family pancake. 41 00:01:56,700 --> 00:01:57,800 Give it a whisk. 42 00:01:57,800 --> 00:01:59,667 Every Sunday we have pancakes. 43 00:02:00,200 --> 00:02:01,900 The girls love them. 44 00:02:01,900 --> 00:02:05,266 And it's Nick's tradition, every Sunday to make the pancakes. 45 00:02:05,266 --> 00:02:08,567 And it's my tradition every Sunday to take a deep breath 46 00:02:08,567 --> 00:02:12,667 and keep my cool when Nick uses the wrong tools 47 00:02:12,667 --> 00:02:14,700 and the wrong size bowls for mixing up, 48 00:02:14,700 --> 00:02:17,066 and the wrong methods of measuring the ingredients. 49 00:02:18,000 --> 00:02:19,567 It's totally fine. 50 00:02:19,567 --> 00:02:21,367 They taste great no matter what. 51 00:02:22,500 --> 00:02:24,367 That's it for my dry ingredients. 52 00:02:24,367 --> 00:02:25,767 I'll mix up my wet ingredients. 53 00:02:25,767 --> 00:02:27,700 I've got one and a half cups of milk. 54 00:02:27,700 --> 00:02:28,533 I'll add a couple of eggs. 55 00:02:29,600 --> 00:02:31,300 You can really use any kind of milk here. 56 00:02:31,300 --> 00:02:34,500 Of course, whole milk is gonna give you the richest, fattiest pancake. 57 00:02:34,500 --> 00:02:36,166 A good splash of vanilla. 58 00:02:36,166 --> 00:02:39,100 I'm using unsweetened peanut butter, 'cause I don't wanna add sugar 59 00:02:39,100 --> 00:02:41,767 in addition to the sugar that's already in the dry ingredients. 60 00:02:41,767 --> 00:02:44,567 But you're not gonna screw these up, if you use sweetened peanut butter. 61 00:02:45,166 --> 00:02:46,967 I'll pop in half a cup. 62 00:02:46,967 --> 00:02:48,900 I'll whisk together my wet ingredients. 63 00:02:48,900 --> 00:02:52,300 I think that the girls could eat pancakes every single day 64 00:02:52,300 --> 00:02:54,667 for three meals a day and never get sick of it. 65 00:02:54,667 --> 00:02:57,767 I've tried adding some nutrients into them sneakily, 66 00:02:57,767 --> 00:03:00,867 like, using whole grain flours, 67 00:03:00,867 --> 00:03:03,200 sneaking in some pureed veggies. 68 00:03:03,200 --> 00:03:04,934 Peanut butter is my favorite one, though. 69 00:03:05,767 --> 00:03:07,433 I'll pour this into the dry ingredients. 70 00:03:09,300 --> 00:03:10,433 Give it a whisk. 71 00:03:12,166 --> 00:03:14,166 And then drizzle in some melted butter. 72 00:03:14,166 --> 00:03:16,567 And this is just a quarter cup of unsalted butter 73 00:03:16,567 --> 00:03:19,200 that I've melted and allowed to cool a little bit. 74 00:03:19,200 --> 00:03:22,667 I don't wanna add it directly in with the eggs and cook the eggs. 75 00:03:22,667 --> 00:03:24,166 Which is why I add it at the end. 76 00:03:25,200 --> 00:03:27,367 And I'll whisk this just until combined. 77 00:03:27,367 --> 00:03:30,033 A couple of lumps are totally okay with pancakes. 78 00:03:31,266 --> 00:03:32,767 I'm ready to griddle. 79 00:03:32,767 --> 00:03:35,266 I have my griddle here, heating over medium. 80 00:03:35,266 --> 00:03:36,667 I'll start with a layer of butter. 81 00:03:37,667 --> 00:03:39,867 Don't hold back with the butter when you're cooking. 82 00:03:39,867 --> 00:03:41,700 Because it just tastes better. 83 00:03:41,700 --> 00:03:43,967 It helps you get those crispy edges. 84 00:03:43,967 --> 00:03:47,367 So between each batch, I add a little bit more butter to the pan. 85 00:03:48,200 --> 00:03:51,500 I'll ladle on quarter cup scoops. 86 00:03:51,500 --> 00:03:56,367 And space them evenly so that they have room on all sides to get cooked evenly. 87 00:03:56,367 --> 00:04:00,166 And now Bernie's favorite part, a sprinkle of chocolate chunks. 88 00:04:00,166 --> 00:04:02,667 I'm using chopped milk chocolate here. 89 00:04:02,667 --> 00:04:04,967 Milk chocolate because it tastes good. 90 00:04:04,967 --> 00:04:09,767 And I like to use chopped chunks because you get a fun variation 91 00:04:09,767 --> 00:04:14,200 of melty chocolate pools and little chocolate shards. 92 00:04:14,200 --> 00:04:16,266 More textural interest. 93 00:04:16,266 --> 00:04:19,800 I'll let these cook now until bubbles rise to the surface and pop. 94 00:04:19,800 --> 00:04:22,166 And that's how I know it's time to flip. 95 00:04:22,166 --> 00:04:25,767 So library story time is one of my favorite times of the week. 96 00:04:25,767 --> 00:04:27,667 It happens a couple of times a week. 97 00:04:27,667 --> 00:04:32,400 And there's this awesome story time leader at our local library. 98 00:04:32,400 --> 00:04:34,467 She reads books, she sings songs, 99 00:04:34,467 --> 00:04:37,200 and she always plans a great craft. 100 00:04:37,200 --> 00:04:38,767 I've made some friends there. 101 00:04:38,767 --> 00:04:40,500 I'm not that antisocial. 102 00:04:40,500 --> 00:04:41,667 They're ready to flip. 103 00:04:42,367 --> 00:04:43,266 These look awesome. 104 00:04:43,266 --> 00:04:46,166 They have those buttery crispy edges. 105 00:04:46,166 --> 00:04:48,367 They look like chocolate chip cookies. 106 00:04:48,367 --> 00:04:51,066 I'll let these go for another 30 seconds or so. 107 00:04:51,066 --> 00:04:53,900 That's all they need to get set on the other side. 108 00:04:53,900 --> 00:04:56,567 I want to be careful not to allow that chocolate to burn. 109 00:04:56,567 --> 00:04:57,734 I'll grab my serving plate. 110 00:04:59,967 --> 00:05:01,367 I'll get these off the griddle. 111 00:05:03,667 --> 00:05:05,433 They smell heavenly. 112 00:05:06,266 --> 00:05:07,767 All right, I'll griddle up the rest, 113 00:05:07,767 --> 00:05:10,934 and then stack them up with some yogurt whipped cream and maple syrup. 114 00:05:17,867 --> 00:05:20,066 Waxy chocolate curls, too. 115 00:05:21,700 --> 00:05:22,734 I gotta mom test. 116 00:05:22,734 --> 00:05:25,066 Make sure they're puffy enough for the little ones. 117 00:05:25,066 --> 00:05:26,133 Yum. 118 00:05:28,667 --> 00:05:30,967 Mmm... Mmm-hmm. 119 00:05:30,967 --> 00:05:32,634 Mmm, hmm, mmm. 120 00:05:33,667 --> 00:05:35,367 I don't think I've ever met a combination 121 00:05:35,367 --> 00:05:37,834 of chocolate and peanut butter that I didn't love. 122 00:05:38,266 --> 00:05:39,567 Dessert for breakfast. 123 00:05:39,567 --> 00:05:41,734 I'm about to be so popular with these kids. 124 00:05:44,800 --> 00:05:47,900 Coming up, I put the tot in frittata. 125 00:05:47,900 --> 00:05:48,967 Mmm. 126 00:05:53,000 --> 00:05:57,700 For a super savory, comforting brunch main 127 00:05:57,700 --> 00:05:59,900 that'll really draw those tiny readers in, 128 00:05:59,900 --> 00:06:05,433 I'm making my frittot... ta. It's a frittata with tots. 129 00:06:05,867 --> 00:06:07,166 Get it? 130 00:06:07,166 --> 00:06:10,667 It's super creamy and cheesy and eggy, and there's ham in it. 131 00:06:10,667 --> 00:06:13,967 It's got all the best brunch foods in one dish. 132 00:06:13,967 --> 00:06:17,100 I'll start by crisping up my tots. 133 00:06:17,100 --> 00:06:20,066 I'll scatter a powder of them onto my baking sheets. 134 00:06:20,066 --> 00:06:22,133 It's like the easiest way to get breakfast potatoes. 135 00:06:22,767 --> 00:06:25,000 Just reach into your freezer. 136 00:06:25,000 --> 00:06:27,000 And then don't forget to season your tots. 137 00:06:27,000 --> 00:06:28,867 Let's put some salt and pepper. 138 00:06:28,867 --> 00:06:31,367 I'll bake these at 425 degrees 139 00:06:31,367 --> 00:06:34,400 for a good ten minutes longer than what the package says, 140 00:06:34,400 --> 00:06:36,567 to get them extra golden and crispy. 141 00:06:37,900 --> 00:06:40,000 While those crisp up, I'll brown up some ham. 142 00:06:40,000 --> 00:06:41,667 I'll add a drizzle of oil. 143 00:06:41,667 --> 00:06:44,367 And I'm building my whole frittata right in this braiser 144 00:06:44,367 --> 00:06:46,967 which will start off on the stove and finish in the oven. 145 00:06:46,967 --> 00:06:51,600 It's heating over medium, and I'll sauté up some ham for a few minutes to crisp. 146 00:06:51,600 --> 00:06:56,000 I'll let that hang out while I mix up my egg mixture. I'm starting with 10 eggs. 147 00:06:56,000 --> 00:06:59,166 I'll add creamy richness with half a cup of heavy cream. 148 00:06:59,166 --> 00:07:01,467 Three quarters of a cup of shredded gruyere. 149 00:07:01,467 --> 00:07:05,000 It's a little funky, and it's so flavorful. 150 00:07:05,000 --> 00:07:08,600 And then quarter cup of Parmesan for that salty umami flavor. 151 00:07:08,600 --> 00:07:09,867 And then some salt and pepper. 152 00:07:10,800 --> 00:07:13,767 And this will essentially be the glue that binds together 153 00:07:13,767 --> 00:07:16,500 the ham and the tots and all the good stuff. 154 00:07:16,500 --> 00:07:20,000 Of course, the inspiration for this came from the fact 155 00:07:20,000 --> 00:07:22,233 that it's fun to say frit-tot-ta. 156 00:07:23,600 --> 00:07:25,266 Look at this smooth and creamy. 157 00:07:25,266 --> 00:07:28,667 Sometimes I feel like frittatas are just dumb crustless quiches. 158 00:07:29,400 --> 00:07:31,000 But you reverse the dumbness 159 00:07:31,000 --> 00:07:34,166 by adding a good amount of cheese and tots. 160 00:07:34,867 --> 00:07:36,133 And then you don't miss the crust. 161 00:07:36,867 --> 00:07:39,166 We eat a lot of eggs in our house. 162 00:07:39,166 --> 00:07:42,100 The girls love them and tots, obviously, 163 00:07:42,100 --> 00:07:44,667 because they're Midwesterners all the way through. 164 00:07:46,000 --> 00:07:48,333 All right, ham is developing some great color. 165 00:07:52,200 --> 00:07:53,533 I'll get the tots out of the oven. 166 00:07:55,300 --> 00:07:59,133 Mmm. Those are super golden crisp. 167 00:08:01,066 --> 00:08:02,433 Mmm, mmm-hmm, mmm. 168 00:08:04,000 --> 00:08:05,066 Who doesn't love a tot? 169 00:08:06,400 --> 00:08:08,500 And then pour in my egg mixture. 170 00:08:08,500 --> 00:08:10,200 Oh, yeah, that looks so good already. 171 00:08:10,200 --> 00:08:13,100 I'll let this cook over a medium low for a few minutes, 172 00:08:13,100 --> 00:08:16,066 just so that the bottom and the edges can set slightly 173 00:08:16,066 --> 00:08:17,800 before transferring it to the oven. 174 00:08:17,800 --> 00:08:20,567 But first, it needs, like three more cheeses on top. 175 00:08:22,900 --> 00:08:25,100 One thing I love to do with frittatas 176 00:08:25,100 --> 00:08:29,000 is to dollop some creamy cheese all over the top. 177 00:08:29,000 --> 00:08:31,767 Because then when the frittata bakes and the egg sets, 178 00:08:31,767 --> 00:08:35,000 you still have pools of creaminess right in it. 179 00:08:35,000 --> 00:08:37,266 So cream cheese or mascarpone. 180 00:08:37,266 --> 00:08:38,533 Today I'm using ricotta. 181 00:08:39,266 --> 00:08:41,834 Dollop one cup of it all over the top. 182 00:08:45,767 --> 00:08:49,200 And then I'll sprinkle on some more gruyere and Parmesan. 183 00:08:49,200 --> 00:08:53,567 When we go to the library, Bernie makes a beeline for the princess books. 184 00:08:53,567 --> 00:08:56,967 And for a while, we were checking out a ton of books every week. 185 00:08:56,967 --> 00:08:58,800 And then we lost, like a lot of them. 186 00:08:58,800 --> 00:09:02,467 So now that's grandma and grammy's job to check out the books. 187 00:09:02,467 --> 00:09:05,033 They are much better at keeping track of them. 188 00:09:06,567 --> 00:09:09,266 And then a little bit more Parmesan. 189 00:09:09,266 --> 00:09:11,600 All right, this is looking set around the edges. 190 00:09:11,600 --> 00:09:14,166 If you jiggle it, it's still liquidy in the center. 191 00:09:14,166 --> 00:09:18,500 I'll get this into the oven at 350 degrees now for about 20 minute. 192 00:09:18,500 --> 00:09:22,066 Or until it's mostly set, but still soft in the middle. 193 00:09:22,066 --> 00:09:26,233 And then we'll run it under the broiler for a few minutes until the top is golden. 194 00:09:30,467 --> 00:09:32,467 It smells eggcellent in here. 195 00:09:32,467 --> 00:09:33,734 Let me check out my frittata. 196 00:09:34,967 --> 00:09:37,266 Oh, yeah, she's a beaut. 197 00:09:37,266 --> 00:09:42,200 She's golden and crisp on top. And I love seeing those dollops of ricotta. 198 00:09:42,200 --> 00:09:43,700 I'll dress it up for the brunch party 199 00:09:43,700 --> 00:09:46,100 with some fresh chives and parsley. 200 00:09:46,100 --> 00:09:48,767 I love seeing those flecks of green against the egg. 201 00:09:50,800 --> 00:09:54,200 A little flaky salt for extra crunch and flavor. 202 00:09:54,200 --> 00:09:56,367 This would be good for an adult brunch, too. 203 00:09:56,767 --> 00:09:58,000 Some black pepper. 204 00:09:59,667 --> 00:10:02,834 And I've gotta taste test to make sure it's okay for the kids. 205 00:10:06,367 --> 00:10:07,734 I'm gonna cool it down with ketchup. 206 00:10:12,900 --> 00:10:15,367 Mmm. That's outrageous! 207 00:10:15,367 --> 00:10:20,100 It is so cheesy between the gruyere and the ham and the tots. 208 00:10:20,100 --> 00:10:23,767 That is one fab frit-tot-ta. 209 00:10:26,000 --> 00:10:26,967 [munching noise] 210 00:10:29,300 --> 00:10:31,767 Next, the secret to making sausage and cheese 211 00:10:31,767 --> 00:10:34,734 breakfast sandwiches even more delectable. 212 00:10:38,867 --> 00:10:43,767 For a nostalgic handheld brunch situation, 213 00:10:43,767 --> 00:10:45,867 I'm making my breakfast pals. 214 00:10:45,867 --> 00:10:49,567 They are the most adorable little sandwiches you've ever seen. 215 00:10:49,567 --> 00:10:54,567 Juicy, homemade sausage stuffed between sweet, fluffy Hawaiian rolls. 216 00:10:54,567 --> 00:10:57,834 They are the perfect friendly bite for a bunch of hungry toddlers... and me. 217 00:10:59,700 --> 00:11:01,100 I'll start with my dough. 218 00:11:01,100 --> 00:11:04,367 For my dry ingredients, I'll combine three cups of all-purpose flour 219 00:11:04,367 --> 00:11:06,367 with three tablespoons of brown sugar. 220 00:11:06,367 --> 00:11:09,100 Just one of the sweeteners in this bread dough. 221 00:11:09,100 --> 00:11:13,367 The best thing about Hawaiian rolls is they're super-duper sweet. 222 00:11:13,367 --> 00:11:16,266 I feel like any kid would eat anything on a Hawaiian roll. 223 00:11:16,266 --> 00:11:18,600 Two and quarter teaspoon of instant yeast. 224 00:11:18,600 --> 00:11:20,266 So the equivalent to a packet. 225 00:11:20,266 --> 00:11:22,500 One and half teaspoons of kosher salt. 226 00:11:22,500 --> 00:11:24,667 A little bit of turmeric. 227 00:11:24,667 --> 00:11:27,033 It tints them that signature yellow color. 228 00:11:28,000 --> 00:11:29,033 I'll whisk this around. 229 00:11:31,200 --> 00:11:32,600 For my wet ingredients, 230 00:11:32,600 --> 00:11:35,000 I've got two thirds of a cup of pineapple juice 231 00:11:35,000 --> 00:11:38,367 that I've warmed just slightly to help activate the yeast. 232 00:11:38,367 --> 00:11:39,700 So another sweetener there. 233 00:11:39,700 --> 00:11:43,600 Two tablespoons of honey, for the third form of sweetness. 234 00:11:43,600 --> 00:11:46,000 And then one full egg, plus two egg yolks 235 00:11:46,000 --> 00:11:49,100 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.