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>> We share delights in every bite because we have such simple candies that bring such delight People's lives. >> Katie got the is the general manager of seasonal business for our which makes treats like lemon hit laffy taffy, thirds sweethearts and rocks can do more, which has been around since the 1920's, which candy corn do you actually man? We are. >> Are the number one leading maker of Candy corn. We have over 86% share of candy for wow. When we're producing it, we make 300,000 pounds of it

. >> We eat that much, candy. Yeah, I'm missing something. Rocks make several varieties of canned the court and in the spirit of the season I gave the autumn harvest corn a taste. Okay. It's again. The chocolate is a little bit better. What is it about the candy at Halloween? That makes everybody smile. >> It's really about communities and neighbors connecting with one another. I really do think that the grown-ups of the world see the delay. It brings children. >> I was in for a treat that we ge

t to learn how to make the candy with 4 always chief marketing officer, great DOT. >> What is candy corn? Because I've always thought it's just basically sweet colored wax than a quarter sexually sugar just and corn syrup and water, right? We put it into a bowl and then we take it out polishing within a pan. >> And while I won't sugarcoat my dislike of candy corn. >> I can stick and I think it's the the canopy of the gavel. >> Great look to the sweet side. What's amazing about candy corn is like

. >> It's so polarized. So many people love it that people hate it and it's all OK, cause everybody. Everybody talks about it. >> Including candy corn per hour makes 50 million pounds of candy a year. Just for Halloween. This particular plant in Itasca, Illinois, produces almost 88 million pounds of nerds and sweethearts, candies annually. >> This is the sweetheart. Well, it's a pretty liquor shops around and around on to the football field ball. >> And now it's my turn to get hands on it. They'

re going to have you home. Yeah, okay. I'll let you have the all right. Here we go. It was about 6 hours. It starts all with a single and then continues to build to make it perfectly imperfect chase. >> Then we load the car onto the issue for packaging. And I want to hold this from here. Yeah, that become a little nerves that the food boxes are well and and what she's doing over there. I think he's doing some of the packaging over there. Yeah, I got to say, you know what, what's coming out of th

at fact. So that's some over it back to the air circulate. That's really nice. And then how many? What to know those that a package that we put the packaging it? That's good. Well, Greg, let's it has been fantastic. Great time to show you that you just like that is going to. >> So the plan is running. 24 hours a day, 7 days a week with more than 400 employees making happened. They make a they made us a candy chute. So cool may with the today logo. Interestingly enough, this Craig, you just try t

his. The this is the nerd with her roles. Little good. If they make us more than 16,000 and a half miles of nerds rope every year, that's like two-thirds. The concert conference of the Earth. >> Wow. That's that's what this is a fun idea at home for the kids for maybe if you're doing a party for the kids, Halloween party or something to make a candy charcuterie board and they got a fun idea now that I think I know why I like the candy corn because it was always in my grandmother's little Chris.

Still candy dish? That's nostalgic for me. Yeah. Yeah. Thank you. Thank you. Thanks for the interest of the great. sweetest thing. NBC's Kristen Dahlgren got access to find out how the iconic Reese's Chocolate Peanut Butter Cups are made on jobless. Krista, who? >> Yeah, this was definitely a great time. And again, guys that now there's no public access to the Reese's Factory. So for me, it felt a little like a cross between Charlie and the Chocolate Factory. And I Love Lucy. It was definitely a

delicious day. Take a look. >> It's that perfect combination of peanut butter and chocolate dreamed up by HB Reese in 1928, when the Hershey worker thought he needed to come up with his own idea to help put his 16 kids through school originally called the Penny Cup. Reese's now does over 3 billion in business each year. It's one of America's favorites and mine. So I didn't mind an inherent kind of weather that meant rare access to see how those little cups of deliciousness are crafted. My tour

guide for the layered. >> I'm being a better business unit manager to take you through the line today that maybe the best title ever this now so good. That's because they make their own peanut butter. So this is where we barrel fresh peanut butter that we just made from the roasting process. This whole thing is holed up in 100 filled with peanut butter. Of course, it wouldn't be free says without this is like Woodstock. How many people have gotten fired for sticking their hand? Not that I know.

>> Who are these people with such amazing self-control? This plant has nearly 800 employees, some working here for over 40 years. >> Are some things that technology can do for us. And that's where we have some remarkable plays here and make sure that we have the proper paper one in each spot tonight, right? Absolutely. It's already getting ahead of me. >> It's not as easy as it looks like. Lucy was like. >> 7 them all and are now just goes back. It's a slow it down to Hawaii. >> Next up assembly

. >> The first layer of chocolate. Those out what makes your chocolate special? A very special secret that I can share and the ingredients. You're right. I'm going to go in, you know, better. And just 10 days, just in case how many and we produce about 20,000 pounds, a dad day on this line. >> At some peanut butter. Chocolate top a quick cool down >> and one more real person to double check. >> We have here. She's helping make sure that we put up any more candy, actually, one of our biggest cons

umer complaints on our product. I mean, if you want to throw any of those my way, I've got pocket. >> Finally, a classic orange rapper. >> All around 100. >> Armed. With all that experience, I'm ready to make my own a giant one pound with the 2. It's a fix it. So let's to potato chips, bacon, pretzels and peanuts. I'm pretty confident that I made the next big thing here. >> So we said you guys to taste these new Reese's puffs winds and then some of mine. I create Shana who may be wondering how t

he cases they can you break it up and then he didn't like chips. And yeah. >> It's like a bread bowl. Yeah. That's chocolate. Okay. George, how is it was the war was the verdict. So you guys they have to do. It was the one who is bold enough to try one closest. First of those, does anybody ever by the that guy the Reese's Kid got? >> They were up to you know what? He's they have this new initiative of Reese's University. So that's the mascot and you can get your sort of fake degree in chocolate

and peanut butter. >> Wow. What a gay Christian. Thank you. So there it is. He looks a little mischievous who work in costume for you for commerce contributor Jill Martin Smith. The woman who faked up the booming cupcake business. Sprinkles? This is a >> Everybody is in the back beating right now. He's a very popular one. Okay. So Candice Nowthen is an entrepreneur and best-selling author who believe anyone can make it. They just need the right recipe. >> In the media, we see these entrepreneurs

that are glamorized for building, you know, rocket ships into space. But I grew up really big business out of a simple cupcake for Sprinkles. Cupcakes founder Candace now sent her passion for peaking started early. >> With the easy bake oven in your life that way, of course I had an easy bake oven. Who did I grew up baking alongside my mom in the kitchen. >> Rice krispie treats cupcakes. You name it. She started her career. We're in investment banking. >> The dot com bust happened instead of go

ing to business school. I decided to go in peace tree school. Everyone thought I was nuts. They thought I was having my quarter life crisis. >> But the proof was in her baking after pastry school campus began selling her own confection. >> I realize that special occasion, cakes, people don't find very often. I wanted to make something that people could enjoy a every day and they thought here's this uniquely American tree. Everyone lets it. It's nostalgia and it's just been relegated to plastic c

lamshell. She set out to create an art. He's no alternative of the familiar child to a tree. It was 2004 people were used to spending $0.75 at the grocery store for their cupcake. I was charging $3 and it raised a lot of eyebrows. So what did you do to sort of say, OK, this is why this is worth it. I stand behind that counter and explain the value of my product until I was blue in the face. Still, some weren't convinced. People told me that this idea would never work. It was the height of the lo

w-carb craze. We were opening a first of its kind cupcakes only degree in the middle of Beverly Hills soon afterward about Candy cupcakes started to fret. And then we opened 2 lines out the door, but it was one phone call that changed everything for Sprinkles cupcakes. It was a producer from The Oprah Winfrey Show telling me that overlooked the cupcakes. They said you can have 350 of them in Chicago tomorrow morning at 06:00AM. So I fired up the ovens. They took this 350 cupcakes, pile them high

and shopping bags took a red-eye to Chicago. We were the most annoying people going through the airport because we have to take each box out of the shopping bag and security. Sorry, everyone for the holidays. The Oprah show threats sprinkles into the spot. And overnight Candace is 600 Square-foot Bakery in Beverly Hills became a hit. The lines were wrapped around the block. It was unbelievable. So did that leave the EU taking private equity money? When did you decide to make that? But from sout

h and back then at a certain point, I did a wonderful the business's Growth Act. I do know that I was necessarily the one taken from 10 locations to 30 or 40. That decision paid off today. Sprinkles has sold over 200 million cupcakes and has over 40 locations nationwide. And in 2017, Candace fired up and you this. He's at of elevating simple pleasures, sort of surprising and delighting people with food state thought they knew and pizzas. One of those. >> Now can get to sharing her secrets in a n

ew book. You have a buck behind you. You're already a fact telling about that. My new book Sweet Success is all about how I came up with the idea for sprinkle scaled it, feel to it acted in this sea of competition. When I say she made it your life, absolutely. As women we need to get better about looking at challenges we've overcome looking at the trials because those are the building blocks of confidence. >> You know, most entrepreneurs that you ask, have you made it? They say no, I'm still str

iving. I loved that. She said, you know what? I do take a moment to say the crackdown. Yourselves on the back when wee do something triumphant. So anyway, I would like to invite you to eat. Okay. Haha are so which she had Frankel's. Now she has the pizza. And what you talked about, this is catchy OPEC, Pan Pizza and margarita. And so she's really proud of everything in her new book to teach us how you, too, can be an entrepreneur. >> How we do have this first out, their shop with a cop was like

Dessert. Jill, thanks so much. This morning we're going behind the brand that is synonymous with bacon. Brace yourselves to mind hours. Plus, there's a good chance you have some Betty Crocker products in your pantry right now. I do. I have a lot. Her cake mixes and frostings our staple in supermarkets. But the Brandon start out that way. That's right, guys. I got the chance to learn more about the history of Betty Crocker, which has been 100 years in the making. >> For generations, Betty, Crocke

r's food products have made baking a piece of cake. But that's not all. There's brand began back in 1921. >> I'm not old enough to have been there when it first started. But do remember, I was kind of Weber guessed it as a kid. When I found out there was no real baby Crocker, correct? >> That's right. So Betty Crocker was actually the embodiment of women who worked at the predecessor to General Mills, Washburn Cosby Company. She actually got her start in kind of an unusual way from a puzzle that

was distributed in the Saturday evening Post. And when consumers about these puzzles and sent them into the company, they actually received inquiries from consumers looking for baking advice and they wanted to find an authentic way to respond. >> Natasha Brooms is the corporate archivist at Brady Crocker who says female employees would respond to letters asking for cooking advice. Then in 1924, the company sharing this guidance on the radio. >> I'm cooking lessons this week is on the new. This

is >> Becoming a resource for households, especially during the 1940's. >> The Betty Crocker fill a need in a sense during World War 2. >> People were looking for creative ways to use their rations and how they were going to be able to get by on less. There was pamphlets such as this one right here and it had tips and tricks for using rations. We're being able to use every single piece of meat, saving meat drippings, even how to say scraps of vegetable oil is a true. She got a thank you note fro

m J Edgar Hoover, the then director of the FBI, yes at Cracker did receive a letter from Dad who were in this letter. J a Hoover was thinking but Crocker for her service during World War 2. >> Cooking tips just beginning as the brand expanded actual food products starting soup followed by cake mixes. >> So when cake mixes first came out, they were originally just add water. But in consumer testing, they actually found that that people did want to be able to add some of their own ingredients to c

akes. And that made it feel a little bit more like home cooking. home chefs to cook the books as the company changed over the years. So has the image of Betty herself. >> Here's a person who is unreal. I think yet probably one of the most replicated portraits. How has she changed over the years physically? >> These image has definitely reflected what just has kind of been more on trend for like what people look like or different hairstyles. But definitely the one thing that has always stayed the

same is that she's always wearing red and he normally has like a white collar or white pearls and now it. >> The logo is really the the Reds food we don't see, Betty, how come? >> Really, a portrait isn't able to represent the diversity that exists in in American homes or in baking something that is more universal is the spoon which also continues to reflect her friendly and homemade nature. >> Today, Betty Crocker serving over 50 markets around the world report trip isn't what shoppers face in

the aisles now, but rather the Reds boom, catering to all types of home cooks. >> When somebody doesn't exist continues to this day to be part of the lexicon, what does that say about any block? >> It just shows what a trailblazer and what influenced by the Crocker has been on cooking and baking and in the kitchen. >> And in fact, we have the pieces here. This is their first cookbook, 19 wow. And they also do these these records so that folks who are were visually impaired. Yeah, talking recipe

s they were made with a minuscule. So to school for the blind. Wow. Back in 1956. So if you think about it, sometimes recipe say, you know, cook until Golden Brown, will this talking recipe made the kitchen a lot more. A lot >> Ahead of its time. So that is so cool. And you know, it's sad that kids not lost me. You're talking about this and you also this podcast for your cooking is just like to me. Almost a full circle moment from record. Yeah. Out of. >> Haha. I suggest we should change the ren

t you. >> Betty Jo Cross ought to have already hit him up that for trail. I love it or you got. Commerce contributor Joe Martin met a mom who is taking desert to another level. This whole thing is another level. Yeah. Created and edible empire. To the words I love with a healthy dose of candy and color and her whole story began with a birthday cake. Take a look. >> I hear a lot of entrepreneurs talking about imposter syndrome. So I think just kind of battling that inner voice that says you can d

o. This has been something that I talked to kind of over comic. Sometimes it always comes out. But. >> Yeah, the proof is in the pudding. The truth is in the cut it. But more specifically on the Sprinkle. Let's rewind tell me how this all began, because >> it's kind of a roller coaster story for you. You know, was making cake. That looked really cool. And I didn't want to put sheep from Billy grocery store. Sprinkles on it. And like ruined what I may just through that of traveling in Discovery.

I realize that not all sprinkles are created equal. >> So with 2000 of her own dollars, Lisa Stelly created a more flavor, some version of the child to Saxon truth be told. I've never made it good batch of cookies in my life. I'm not a good baker, but I've always done like crafting and sort of a different sort of like artsy type of hobbies that I would get into the baking was not really one of them because I thought you had to be a good baker in order to be in the decorator, right? >> Lisa is a

big believer in sprucing up store, bought goodies to create her own beautiful edible pieces of art. You went from being in. Couldn't make a cup cake to bring the sprinkle quick. I know everyone's like oh, you must just throw down for Thanksgiving and Christmas. I'm like actually about a fight. I love the story. You tell about how you sort of branched into that test your daughters that do you mommy. I want a certain kind of guy in the middle of your. >> Yeah. She was like 4 G said I want to shop

to escape. That was a hard kick. I use fondant things that I had never really played with before. But I watch so many videos and that I would like I think I can do this and once they start to get the hang of it, I just looked like that's like I remember standing at the cake baking. I cannot believe I made this that cake inspired a hobby. That sound like destiny. When your mom and your stay at home, you kind of feel like everything about everyone else does. So in this unit made me feel like so ac

complished unproductive that I could actually make something like that. >> Soon, Lisa was sourcing sprinkles from around the world to create unique and colorful glass. >> Okay. So I have some of your products here that Yousef tell us about the different categories you have. They told us that they do worry that. So it's sprinkle blends which are made up of different types of sprinkles that we put together and they all have names. That's nobody. That was a holiday one. I never liked sprinkle. They

just felt like they were really mushy. They didn't have a flavor and they were just kind of grows. And then I can be I always say if the sprinkles will fix anything, people are like, I don't know how to decorate a cake. It looks like a kindergartner has right. I literally just put them on there and make anything look night. >> Since starting her company in 2016, Lisa has expanded into easy. Can be a line of melting candy way and is revolutionizing edible glitter. >> We have a whole line of edib

le glitter. All prison powder. Probably right up your alley. You can put it in park tails. You can put it in Champaign. You can put it on. It's very glittery and mean, it looks like I shot a tasteless, the texture list or you can put it on big because it's so a >> After starting in her own kitchen, the small amounts of sprinkles. Lisa is the time it by how she made it. I have a 10,000 plus square foot warehouse with a food processing facility. >> As and dozens of employees all within 5 years. An

d every time I go to the warehouse, I'm still like in on like this. There's a million pounds of sprinkles here. Like how did this happen? >> It's so much fun. I mean, just an incredible story out of a birthday cake that her child wanted. So we have some of the items here that have to hear this glitter. Look at this. This is edible Glitter. Haha, thank you. For the festive up. Jacobs yet left the edible glitter state chair. Did you do drink it? The drink to your new documentary House? You drop a

bomb on me. Put the ball into a home or so that the bomb into the high warm milk and you will have a hot chocolate bomb was yeah notes. Yep. It now says marshmallow and chocolate and that looks all the other things she has. These you could warm up in the microwave in the bag. Was there that out this one? Wow. That's a good hot. You want to do another one. So yeah. Chocolate or yeah. So you don't have to. What's great about that is it's not nasty and it's a yeah. You just gotta bottom open. And t

he hot chocolate. Bob is very exciting. And the president touted as a Champaign. I'm just a great this is holiday. A great Saturday night. Alas. Wow, that's all we need to double good. And though talk of the bomb and all that. >> Joe, thank you as whole. Chocolate mom coming to a town near you >> Closure. Eyes have some right now. Double chocolate bread. >> Ice and topic know how we can top it. We had a little bourbon whipped. Craig. One person can put this on Sunday. But look, I can say somethi

ng. Who is the host of the Food Network's Chocolate melt down her shoes after dark. We have been waiting for you, OK? I'm here no for you. Really. The lights on in the place. And for you how that one thing that all Americans found out during quarantine with our Wi-Fi is not hot. Thank you for working with me and my buffering. I'm a pit bulls. I appreciate it was a case study. First of all the show it looks like it was a kid kid friendly. Yes. They shut down Hershey Park for us. We went out there

. We played overnight. There's candy everywhere. It's called chocolate melt down. Wait. There is chocolate. There are meltdowns. Okay. Oh, my God. I'm winners. Losers? Yeah. Every single week we have a $10,000 winner. Not only do they win that they win a year's supply of candy and a trip back to the park during business hours have going to put your garbage. So I'm going to show you how to make a double shock. Is that going to push a bourbon? And it will show you how to make a double chocolate br

ead. Pudding with bourbon whipped cream topping case. So we're just going to the custard first. Custard is just some eggs and milk and then you Paul Ron of love. You will with that. Hahaha. Excite everybody list that 70 tweeter. Yeah, we actually just so your week that was served that will put like in the door of your refrigerator and have a that. You know what I'm saying that brown sugar, brown sugar. I'm going to get in a little falls, some cocoa cinnamon right there. And then going to last be

en a little bit. Of course you have some nutmeg. Okay. A little goes a long way. That's the custard, OK? We're going to move over to show you the topping. Okay. The goes on top of bread pudding as of the bread was under. No, OK? So we've got some cold butter in the flower and I'm just going to get in here with our little pastry cutter and mixing all the ingredients. So that's going to be the brown sugar. Those in light brown sugar again. Don't forget that sent a man a little pinch of salt to mak

e your palate talk. This is a good fall kind of many Thanksgiving. Yes, and this weather is just getting I ate. So then in addition to that, you're going to add some pecans and that's going to be the top and that's going mixed around. Take going to go on to it. We're going to the bread here. Yeah. And croissants and and cinnamon raisin. Yeah, we don't have to wait for them to be still because I'm so sick and tired of that whole line. You know, wait till it still, you know, I know you don't okay.

Just get in there. These are fresh look at how quickly these the staff to make it better. I just think it was like people are like, what can I do with stale bread? It takes longer for the you know, the moisture to soak into them. But Chris, on something I love to use raisin bread with the world. We've got to get. This was a game on the way down into a nice little chunks. We've got our a baking dish that's completely been butter. Bottom inside shops in New Orleans as the city that maybe fall in

love with bread putting I know, you know, okay, mothers, their mothers has adult commander's palace that everyone. Yeah. So then you're going to pour over the Baja has what? We just mixed in that. Yes, we just it's the extra milk, the brown sugar that chocolate, the Z actually raise good bread. Pudding is very simple. There's so many different flavors of that. But it's almost swimming in there. That's supposed to be yes about what's going to happen is going to let this sit for about 10 minutes a

nd then push it down and make all that moisture soak into the crisp autumn a bad way. And then you at the top. Yeah, in the toppings going to go over the there. But before you hit the topping, haha happen everywhere. Chocolate just put it in there. And then you just go like Joe Whitt. Jalen. Make sure that not all over the top. Start a little bit. Hang out with this for a second about 10 minutes and let that just so Ken, Okay at all. And this is what you're looking mix. That water flour. Everyth

ing up. It's 350 degrees in the oven for about 40 to 50 minutes. Yeah, that's just some whipped cream. That's heavy cream. A little bit of bourbon waiting for that. That some chocolate. I was pretty drizzling with alike to preview result much chocolate. You need to put chocolate haha cream. look, you. Thank you. Thank you scenario. I don't know if you're against creamer. Not hold. Just is actually. >> He's against or fall off. >> Also any you like it? This is amazing, Jenna. I mean, it's chocola

te and bread. It's better. Yeah. Sunny, we're so happy. You're back. You know, was no idea. We're so happy to hear. I happy to be here. Thanks for keeping an eye on your new show is just yes. Thank you all. Watch family last episodes coming up this Monday, July. So we've got to get going on. I think it probably watching the man to death for this recipe head today dot com slash food. >> We've made it through the week. So we have earned a cheat day to day Friday. And today, nutrition as our POW. J

oy Bauer is putting her healthier, spend aim to desserts and I've never wanted to see more in-person then today. Joy. Good morning, joy. >> Good morning, guys. And you know, I am always chasing that perfect brownie recipe with Healthify twist and these gems are so insanely good. They have an intense chocolate flavor there like who we moist in the inside with puddles of chocolate. But the best part? Well, aside from that, hey, it's the best part is that everything comes together in one Biloxi don

't need an electric mixer. You don't need a double boiler. One ball to clean one ball 2, next. I got a way to make it without any butter and without any granulated. Also, it also has. So we'll cares what I'm starting with whole wheat flour. So this is frequent whole wheat flour. And you can also swap and an all-purpose Clinton's lack of Clinton free flour. If that's your thing, I just added half a cup of unsweetened, cocoa powder. So now it's super chocolate, a and a little track. This is happen

ed. Teaspoon of instant coffee. It's not going to give it a mocha or coffee flavor, but it intensifies the chocolate flavor visit happen. Teaspoon of baking powder. What's in a little bit of coast yourself after the deaths? It's mixed together. And I also have to say, if you don't have coca at the donut Instant coffee in the house, you could leave it out and you're or miss it. But if you do use it is a really good chance. You're never going to leave it out again to the merely like elevates that

chocolaty flavor. So now I dump in all of it, the wet ingredients that we that we as lightly beaten and instead of the better and you say half a cup of unsweetened applesauce. And I'm telling you it, does this track really into say a couple spots, right? A little bit of maple syrup. That's going to be our sweetener. And just to let you know, most recipes will call for one to 2 cups of this. We know I only use 3 quarter cup and it hits the sweet spot. Okay. You mix this up and now we're going to

add are chocolate chip. So let's let say that this is knelt Mideast food and I put in one cup. I'm using semi-sweet chocolate chips. If you like, we'll like intense bitter chocolate. You can go a little bit more dark and I'm in is team cherry chocolate. So here I'm just showing people that there's a great variation. If you want to make fudgy chocolate cherry brownies. >> I froze and share is. >> I doubt tap them up and we toss those right in as well and say with the batter looks like this. So th

e batter here, you'll see it's nice and smooth and luscious. And I'm using an 8 by 8 baking pan and lined with parchment paper. And the reason I like using an 8 by 8 is because these brownies while half and they're going to be party and began, of course. >> A little cooler on the is not a lot of cleanup after this. I like that, too. >> No, you know, yeah, that this goes in the oven. I said at 3.50, Gilley brownies about 30. Yeah. Look at these babies. I know. I wish you guys were high. >> I chec

ked every by which, yeah, it looks good. I'm a big coffee to get what he. >> And now I so have your back. So what? This is a single serve pair cobbler and you can also swap out the pair if you want and you can do an apple. But I want to get care. Some love. They're loaded with fiber. There's thousands of varieties and a tested many of the varieties. They all work. So I started with one pair and I I stood up skin on because we want to keep that fiber in there. And all I do is add this is a microw

ave safe bowl because we're making this in a matter of minutes in the microwave cake and a quarter teaspoon of cinnamon break, too 2 teaspoons of maple syrup and then miss. This is us, Larry. I need it's a teaspoon, a miniscule amount of cornstarch with a little bit of water. And I add that and you stir this up. You put it in the microwave for one minute. You take it out. You stir it up again and you put it in for one final minute. So it's 2 minutes total in the Michael Jordan Kahu time. What yo

ur topic. So that's happening is one crash. Let's go back there and the other side gets so dearly. And of course you guys >> What the full recipe. Joy. We love you. Thank you. Yeah. Which I could take that by for more slashed. legend in the house. It's today food. We're going to get the holiday spirit early crowd pleasers Thanksgiving. I mean everyone's excited because you have a plate full of cookie pay. >> Where's Cookie Monster? This is has really is magic guys. Christina Tosi, owner of the b

eloved Milk Bar here in New York is out with a new book. But it is all about cookies. That is that, in fact, the title all the I love it, Larry, got our tasters here and you don't do anything like just normal or average all of your cookies. Have an interesting twist. Yes, I mean, I love to bake because baking is my way to like get in their break. The rules make people feel seen. It's like seeing life and color. Yeah. Baker, when you eat a milk bar cookies now are these because I was just asking

I I might make chocolate chip cookies. That's about it. And I was asking for some tips. But is this are these recipes that, you know, normal people like 100 per like for me. The reason I love to write cookbooks and bacon host a club is because I love to few people cookies by left to unleash the baker and everyone as well. So I brought for you. One of my favorite recipes from the cookbook is a chocolate. >> Toffee hopping off hot but not okay. Deepest get so considering a breakfast cook ee're. Ye

s. Start with flowers and salt and baking soda. Europe acres to get to. All right. I've got some butter, some honey and some sugar. Honey going in the mixer cream for about 3 minutes. Okay. Then we're going to add your dry ingredients and then some whole now that yeah, go for UK and some whole oats tonight. Ground down into sort of a flower like consistency to give flavor and texture. Yeah. Not all at once you can do to and the Baja. I think I'm a big difference. When you add the dry ingredients

as you just want to mix as little as humanly possible case, little bit of milk. A little bit of a a little line. That's exactly her. Mixing too much in a cookie gives you like a dense top cookie of personal for cookie. You know, the classical far cookie. It's dense fudgy me. I love them and comes out. We get a nice little scoop, little rounds because when the cookie bakes it bakes flattened from Billy in a really nice. And this is a no-win ballers. I was small and it is. Then we make a little b

it of a toffee mixture. This is light brown, sugar butter and a little bit of salsa. We cook it until it gets the color of basically peanut butter. Okay. We throw it out onto a pan. Let it cool down. Which is different in Carmel is half easier to make than I think talking is easier to make than caramel because you don't have to take it to a certain temperature high. Literally bring it to this nice peanut butter, color or shape when it hardens feel this. It's like a nice. Oh, wow. Giveaway. Just

put on the baking sheet. Then what you've been the first of a cool down. You can let it cool down at room temperature for 30 minutes. You can throw it in the fridge delegates to the state. Okay. And then this is like really where you good day. Bad day on YouTube. I feel right. And Mariah Tomey. You go for it. You know, like a classic milk bar has flavor but also adds texture. This is what we're going. That's what we're going. OK? Alright, then we're going to dip our beautiful little tea cookies

into this milk. Chocolate. Top it with toffee. Okay. So you can go straight and what it can take. Just melt some chocolate here over the double boy. Or you can mail to gently in the microwave. You can melt over a double boiler to it's nice and classy like this. You cover it with some coffee and the new marvel. I just want to say if you are like I'm in over my head at this point, you know the press got you for cookies. Well, the bakery's milk bar store dot com. We live in a world of cookies and w

e live to bring cookies to people's. This just looks absolutely delicious, guys. Did you try all your favorite saying how do what do you got? I I love what you just made. I I love that. And I also love that peppermint bark. Whatever have been talking to. I care now pretzel. We have on the menu and a litter. Really like the countdown has begun. You can go to my first. But the recipes in the cookbook. That's what's this one. This infected cook. Yeah. Haha. That's that's what it's all about. This i

s for the club world Key. So that lets you all my life back up the truck. I'm taking a lot of it so much, Christina. The cookbook is called all about cookies. You can find this recipe and more today dot com slash food. dinner for 2, 4, 2, 4, 6, at this point. And you can make this right from the comfort of your own home. That's right. Well here. >> Help us whip up to restaurant quality dishes using stuff. You've already got your pantry you can make. Tonight New York Times food columnist Melissa

Clark, her husband Auther Daniel Gurkha. So before we get started, you tell us about your love story. Have you guys get together? >> Well, we met online auction back in the early days of Internet dating like a million years ago. Just this morning before we came, I dug out of print out ahead of her original profile. Wow, which says that she she liked her martinis made with gin and her Manhattan's made with Rye. And I thought my can do that. >> He's almost 20. We've got how many years ago, almost

20 any still making me really good Manhattan's and martinis. Yeah, so and then I could care that are. So tonight we're going to do well today. But you guys can do this tonight. If you have pantry staples of pasta with almonds and then this is what makes it special. The brown butter writings, brown butter is something that you not going to do on a regular day. But he had so much flavor perfect for Valentine's Day and who doesn't love pasta hours? I believe you love pass a budget. So I had some co

mments and what's brown butter? So brown butter is better. It's better that you just put in a skillet and you let it cook until the milk solids, which is a fraught. The stuff you safe fall to the bottom and turn brown and it adds like caramel. How do you do? I sleep very literally. Put the butter in the pan. Let it melt and you walk. The trick is you walk away and, you know, stand there, Lola, like, yeah, but don't forget that jumper. So you want to be in the room? You know, you know, it's ready

. Can you guys all smell? Yeah. Okay. Once you smell that, you're like, okay. It's ready for my almonds and then Tristan, Rosemary and and what do you think? A little bit of pepper? Yeah. I see a spicy vanilla and the nets are going to cook pretty quickly from a racist. He they're going to cook pretty quickly once they hit the brown butter and we've got some linguine on the side. They do want to lift up for me. You have any kind of pass using any kind of pasta, whatever you got. I just go into a

lot of a little bit. Yeah, you can use another not right. And that if you don't have all you can use and yeah, right in there and a little pasta. Water is OK, cause that is what's going to make our staff. >> Okay. All right. So shot. All right. Maybe you toss well review at the though, we are leavened loving household and then the waters to see what makes us off. and what is going well, right. And at the end and that has a nice fight for them and all that money on makes it a one-pot meal. You d

on't need nearly a 3rd on, you know, you don't need to sorry. I'm leaving you with all the tossing, you know, we need to how to sell it because you sell it 30 year process want not just a little bit special. Very delicious fans. Yeah. And so they don't have her. Yeah, actually got his art is. And that's good for dessert. Cake is the best part are going to turn that often doesn't >> All right. So now you have your pass so that your pantry, you've always got pasta in the pantry. Hopefully you alwa

ys have chocolate. You're contrast. Yeah, because you can with just talk. But you can make a one ingredient. Chocolate mousse. Haha. It's so easy. This pot we've just melted chocolate with water. And that is just like a chocolate chocolate. Just dark chocolate. Just you and the darker the chocolate. The more bitter this bittersweet. It's going to be a little bit sweeter. You can use a sweeter to like a semi sweet that. But you want to dark chocolate. How much water you just add with the trick is

to add the right amount of water. I forget. I think it's like a quarter come home half of find it online and you want to melt it until it's news right now. The thing about chocolate, if you add just a few drops of water, it's going to seize. But if you add more water, it smooths out what's sauce? Yeah, and it's going with right up. Look at that. Yeah, OK? So that's nice. And look how beautiful your poring over the bull that yes. So what we have here is a water. So this is ice a little bit of wa

ter and Daniels going to the whiskey. This is a workout. I'm just warning you how long you have to whisk. It's like 3 to 4 minutes. So we're not going to and we have some spots here. But what happened is when you whisk it up over the ice, it's the temperature contrast, aha, so cold ice. Yeah, it with some and it holds the air that you're whipping in and check this out. >> Even so this just a very free gluten free. It is very >> pantry friendly. It is Super Easy. If you've got your, you know your

this is we're not okay. Thank you. One cup of water and then what I did on the top cleared. Yeah. I put a teeny bit of fleur de SEL. Yeah, I love the contrast saw last week which is perfect for Valentine's Day. John, what kind of chocolate on lake? Let's get yourself some good chocolate. You've got to go out using 9 times day dessert. Yes, and wonderful. Nice. Thank you so much. Happy Valentine's Day. These recipes. >> Ted today dot com slash food will want to stage. taking things slow today th

at Russia is. Joy. Bauer is here with 2 tasty dishes you can make using. >> A slow cooks like here? I know. Yeah, haha. >> All right. So we're starting with your Mediterranean stuffed peppers. Yes, no. And so I absolutely love my slow cooker. I call it a magic pop because quite little really you could toss a handful of ingredients into the Magic Pot said it. Forget it. Go that your business, you come back and you have a home cooked the letter, how it feels amazing. It really does sort of making

the stuffed peppers. It's a little I just had set out a little out of the box for a slow cooker, but I think you're going to love this. So we're starting here with one pound of lean ground turkey meat, but it could be before taking second as well. Yes, so dealing you could start getting stuff and that is can one man of diced tomatoes. This is wild rice, which is little cut its cup to know what was leftover rice for. This became a little bit of said she's going to do with that. I need to eat and

some diced red onion and now I'm going to waver it up and that's partially I have some d-il. I loved it, especially great deal. We've got some garlett dried oregano and put some crest, right. All right. Here in a little bit of saw and we just mash case the Putin some saw and I don't mean much to cause the Fed is society's aptly. Yes, okay. And now now I hollowed out our low CARB Vitamin C PAC best use. >> And so I did that. I them slide activists and I. >> Like the sweeter ones. But certainly if

you like green, you can use green. I I like to mix up the colors and I use 6 because in a standard in a standard to court slow cooker, you could fit 6 negley. 56 right in here. You put the top on. You said it on high to sit in there for 3 hours. And the only thing I would say the ad is that a he you need result. Let's talk about that. And this isn't so simple as to any pace, which is ground sesame seeds a, you know, there's protein in there and some fiber adding a little bit of fresh lemon juic

e or garland. Joy, this is good and a little bit of water, the station and a little bit of salt. And that's it guys and But after that come out, yes. And you want to serve them right when they come out. Nice and hot on that. You know, you're right about to and the top really put it does it makes it saying that while with. >> Most people don't think about it, a slow cooker and dessert. Yeah. >> This does. It's so 5 G and it's so moist. So we're making chocolate banana fudge cakes here. I have a m

ask on and which is going to bring it to attrition and fiber and potassium, but creamy sweetness to add just a little bit of vanilla extract and a pinch of salt. And so now I have a cup of semi sweet or dark chocolate chips and I melted. It is mounted in the fridge. >> He things nelp. You can use a double boy at it. I believe it. So yeah. So you with this. And and now now you're going put in the almond flour. This is also gluten-free. And we prayed and a little bit of baking powder to hug your f

lowers and joining us on you. >> Use regular flour, but the almond flour makes it that much sort of we and doing like trust me on this. Yes. So this good in years, 6 ounce ramekins for a little bit in the slow cooker, right? Yeah, I need you all to take a bite of this on that at least a few hours or so. It's time for dessert cases a little early for Valentine's Day. But when it comes out, he in the super warm, it's almost like a molten chocolate Ackley. Haha, isn't that good? And you could only

slightly taste the banana, but it's so 5 G and it's so delicious. I I like these. It is it again. You saw what? What went into it. All right. What stuff was delicious. Thanks so much, Joy. Thank you so much. I have to >> What these recipes these are both has go to today dot com >> Now that the weather's warming up. The last thing you want to do is to spend hours inside cookie that Stofan Katie Lee Beagle, co-host of >> Food Network's The Kitchen has a simple she penned recipe. So all you have to

do chop out some broccoli and some sweet potatoes. You want your sweet potatoes to be in queues and your broccoli can be, you know, a little bit on the medium side because you want everything. The cook at the same time on the sheet pan. Okay. So instead of buying fall is of salmon. We're going to just do one big piece and you all have says supermarket to D scan it for this recipe. I do most the time I cook salmon with the skin on. But for this one because you'll see we're going to add a sauce t

o it. I like it, OK? So I'm going to ask. >> A little bit of oil. >> To yeah. And some salt and pepper and all I did was there for that coming up for me 5. So that's all we're doing to it. And then we're going to make our sauce because this is a honey mustard. And I didn't even tell you all what we're making his broccoli. I've got a full part of honey and I like to use a well. Yes, yes, I'm very making of that. That's right. Your good. Yeah. And then mix it together. This goes right on top of th

e salmon. So simple. Some of it's going to run off. And that's okay. And because we're going to mix that with our veggies. So will you take those veggies and scatter. Haha. Yeah. Haha. You wash your hands. Yeah, I watched earlier. All right. So that's going to go into the oven or put parchment paper on because that makes a clean up a lot easier. That smart. But yeah, when you're barely you want to use the elbows. Yeah. All right. So put that in all of them. 425 degrees. It comes out like this be

autiful. Yeah, it's very easy. We love it. Haha. 45 about 25 30 minutes now. If you want to do this plays cook your broccoli and sweet potatoes for about 10, 15 minutes. First, then actor salmon filets and cook at the rest of the way, because it will be a different cook time. All right. So you want to have some leftovers for lunch, a family? We're going to make a little salmon salad here with a live in Cape Irvin Kipper some we've got our work and then Dole's asked end there and some capers and

Dijon mustard pepper it up. Little splash of white wine vinegar here now with get was get whisk it. And then we're going to come down here to our salad. How beautiful just got bit and let us I've got family sliced celery and here I've always got celery in my fridge. Some cucumbers going to coming to you can just use what Yahoo. Jenny said, you don't cook what you're doing. Great handball. Assemble a night job. All right. We've got China campers, not real. Haha. That's trouble. She will be surely

sweep. It is like occasionally offer caught, OK? All right. So we're going to add our salmon in here. Just flake it up after it comes out and you can use canned spam of this. If you didn't make the rest pay in canned salmon is a great to have around. If you want to add these register, you can if not have it right on its head and look at the address. Yeah. I've got some down here for you. Gotta take take one of them. Have a fight. This is my large portions of salad. I call it my troughs out was

>> It is super food Friday. So on a March madness, we're changing it to start mad. Today. The tradition of health expert Joy Bauer is here to share to not one but 2 sweet potato recipes. Good morning, Joya. Good morning. >> You look. Good morning, guys. This is always the best part of my week. And yes, the sweet potato is my first draft pick because it is loaded with potassium to help manage blood pressure. It's got a big dose of a beta carotene, which helps support a healthy immune system. And

it also promotes a glowing complexion. And let's talk about that fiber. It promotes regulate already, and it also helps to enhance our heart health. So I'm actually going to show you, too, and out of the box ways to enjoy this nutritious and delicious with vegetable. Okay. So starting with the Shepherd's Pie? Yeah. It's like screens. Serious comfort food. So here I have. I peeled and chopped up a pound and a half of sweet potato. But I'm going to do something a little crack date to cut the calor

ies and carbs and mixing it with a pound of care. It's because we then cook this in a great big pot with a couple of cups of broth. You can use beef, chicken or veggie products and you let it simmer for about 20 minutes until it's very fork tender. And then I mashed the entire thing up and the carrots and sweet potato, a blind so beautifully together and you see they have the same orange color, the same della video tax check. So it's really a you said you're you're always on it, Elian. And then

I just add in one tablespoon of butter and a little bit of salt and pepper and then Amash this up. And now after this is all nicely master going head over to this total and I'm going to show you how to make that need the saucy bottom line. Okay. Come with me. Haha. So here we had our lean ground turkey, me and on the to do we want to have that Miami flavor. So I'm adding in a tablespoon of already brown the knee and adding a tablespoon of reduced sodium soy sauce and a tablespoon of w sus. You k

now, I call it that out because I can't pronounce. It was just got to out. Yeah, thank you. So now I have these are just, you know, a some seasonings. I have garlic powder. I mean, powder and I have some tomato paste. The tomatoes piece is really important because it's going to hold it up, both the texture and the flavor and we mix this up and then we need those veggies because the shepherd's pie has all of those small little bit edgy is normally peas and carrots. I's a frozen Mexico and this is

straight out of my freezer. Her adding them, it's still frozen. Okay. And if you want, you could thaw them at room temperature. But I haven't frozen and then last but not least I I reserved the Brock. >> From the sweet potatoes and a carrot and a a little bit. We can we will skip this because we want to get to this next recipe as well. We're running a little bit. So how do you how do you top all this? >> Okay. So we have this over here and then going to add our sweet potato, right? Right on top

of army will make believe that the media. That's right. And then how long are you going to break that? So you bake in the oven for about 20 minutes from 400 and it will let you ship and show you what it looks like. I finish it off it under the broiler. A very nice. >> What's our last? What your last year. We just want to make sure I get the shot. Let's just show up with the recipe on today that. Yeah. >> So I use that same sweet potato puree and I just lay it. I did that better in this one. I a

dded a a bit of ground cinnamon plain Greek yogurt, a drizzle of maple syrup. >> Berries and some granola and guys, this is a mouth watering part of the thank you so much weekend. We'll be ready, guys get. what you did or have with them a punt. And if you're not a super chef, yes, yes, yes. That is my actual building. What exactly, you know, my mission now because my dad is Darnell. So your special? Yes, yes, okay. So we're going to do 2 sides. First of all, you have a big family. Yes. So I hear

these are you know, you can spread these out a little bit trying to get 2 meals and this. Okay. All right. It was the first one. This is a side dish that tastes better than the sounds, OK? What else week? But hey, the mac and a little bit now and mac and cheese all get to it will run out of time. So I got the room. All those crazy. You want to sure? Superintendent Nikolai has little Bradley added to the mix. What's in this mix has little brown sugar is hard to parade right there. Little sir. He

was mixed up is canned. It is the easiest thing right to make a simple one. Well, the is always in the House. Okay. Let me just kick on. So this is easy. You go ahead. I got a little cheddar cheese a year. She said at right in there with the OK, OK, you go into something good to eat. And you know what? As we're talking. Go ahead. This is while you're right, your wallet friendly. You can see that it was definitely take down the price. So you think if we go back and she said, yes, that will put i

n the dish. Talk a little cheese while Kate got a break partners. But this is like and not like carrot cake. What parents and kids didn't make sense. But yet now people take a second super shocked. >> 20 we've got one of food wine's best new chefs with us on a Castro, a Mexican restaurant lengel my the day in New Orleans was named one of the best in America by both not just New York Times, but also one that with you. >> Well on. >> On al Qaeda and within about a great to have you first saw the n

ame of the restaurant, one mother. What does that mean? >> Amy's mother tongue. I named the battle because the people here nice big. They always assume that. I think I love what I always say like, yeah, that's fine is I'm always like my mother tongue. So that line in the restaurant and one mother. >> Sebring the Mexican flavors to New Orleans. You have this incredible menu. >> People data and all the sauces gestures. He said what they those and get by without us. You know, point at the menu when

you order it. Haha and the right. That means in peanuts, right? And my grandmother used to make it as you said, that you would like to get him usually. So he's a really important and this to me because it just reminds me of home. Yeah, so we're going up. But I mean, my own obviously. So we're going to make it. We're going to take a seat graduates about every day was checking in this when you're eating a way around them. And it was a protein in a chicken. Oh, yeah, you know, make sure that you t

hat there's beautiful settings in self, OK? So you can write it wasn't me. It is the gun. But it's by coincidence. Not by this. I got we're going to receive mix is going to be toasted seeds, sesame seeds, almonds, and peanuts that are going to be chopped so test. Although sees together to elect hosting separate separate legal, they chose a different razor different sizes. The question I've left that one citric acid salt to Merck. You're going to like make this up. Very hearty and delicious. Yeah

. Keep on for the sauce around. We're going to our oil. It's hot and this she left without a car without this us having previously told us that it is on to what he has on our bodies. >> All right. That's money is going and going and going and some garlic and saw her name of God thing with salt and then and then the not make sure those in our night out you could run out. >> All this a good fall. Did that. You know, it was actually a full day, OK? >> Kate? Tomato, tomatoes. Yeah. That took about 3

0 minutes or so to start drying out. Got out a little bit of water. She doesn't stick to the bottom of your body. >> This feels like a protein substitute because it's got so much very hard. Hard. Yeah. >> And then from this guy, you're going to hire people to do just roast in the oven hall. That supply. Why at that little scoring scoring last to get down deep and yeah, there it is. >> And Kyle, who thought of it. >> The news this spring clip. Wow. Yeah. With the not cede, make sure these are rea

lly little late coming. Anything though. I oh, yes, you are my Queen Rania over tofu on. >> You can be on a cost or if your house tonight you can with all this been kind of person. The rest is checking out today. Dot com slash food. >> Today fit men. Cook found himself. Kevin Kerr a as a on 2 of our favorite sides created in collaboration with the friends over Instagram. Kevin, always good to say thanks for your time to see off. Hey, what's going on? That's still with us. Is a Brussels sprout wh

ile the price mix? >> Saying yes, yes. All right. So Brussel sprouts, a part of like my least favorite veggie, but I love them this way. So these are April roasted veggies and some onion. And all I did was just Rosie's for about 15, 20 minutes on a high temperature. Put these into your air fryer at in some maple in the last 2 minutes. You know, air Fryer, you've never put it. Yeah, here likes our song. Yeah. Absolutely. Crispy edges and that's what you want for Thanksgiving. It's really importan

t in this. We're going to combine these with an amazing wild, great wildlife mix. And this is just like some brown rice. It's black rice, it's red, right? It's all of the colors. And it's really, really interesting because this is a very fitting recipe, but it's also just happy, healthy, good for yeah. Don't say that out loud on Thanksgiving, but I want to hear that right. And then we're going to add in some more sweetness with some cranberries dried cranberries and then some crushed pecans. And

let me tell you the all once you just begin to, although I wish you could be a little 92. It mean if you want to get a little bit more, you know, maple, you could this as a lead on there and it was going to say anything. And then you just add some sea salt and pepper as well. And boom, let me tell you all, this is one of my favorite dishes and one of the only ways that I can even spots without putting so the amount of Velveeta cheese on. I was really quickly because we have to move out and put

it in the oven and from what temperature and then how long before you take him out. But in the air fryer? Sure. Sure. I put mine in there for about 400, you know, 400 and then I do it for about 2025. Minutes to an air fryer. I'm telling you just put it in there for about 4.10, for about 20 minutes, crispy edges. So maybe you don't get the oil. Don't forget the oil. That's really important, too. >> Can you use any price or is that the rights that you recommend? That's like the way you know, you k

now it. >> You can use brown rice. You can use far just any type of green that you like. I was just trying to incorporate a lot more of the complex carbohydrates into my diet. And, you know, it's just an easy way to sneak a man on things. And, you know, and everyone is trying to, you know, go. >> I want to ensure we get to this with the tenant plan. Team Ash. Tell us that. Yes, yes, yes. >> So this is sweet potato. Plenty mask. This is like its soul. Food met with African, met like Latin America

n. All right. So what you're going do? But for the sweet potato poke some holes in the series or do, Craig, this is going to be a recipe. All right. To then get yourself a plan to say now it needs to be a yellow and black one. Please don't get the pure yellow ones because you're going to be yelling at me. Talking about Kevin. You ruin Thanksgiving is not so easy to get the black ones. Yes. Going to do get a bit this week. Licensure don't yes. Reason given an and then write me and say your recipe

s terrible. He just bake this baking in the oven. You're going to take this for about 25 minutes. Take this one for about a full hour. OK, then you're going to come over here with your mashed Nash, everything together. You're going to add in a little bit of all know we're going to keep this plant friendly for all that begins over Thanksgiving. A little bit of the gun, but are full, OK, good for shade. And then some Oakes, some coconut sugar, which is amazing. And then a little bit of sun and the

n boom and then mixes together. And what you're going to do is you're going to take this in the oven you all for about. I'd say about 25 30 minutes or so. That's it. And then you can take off the top and just a little bit more sugar, a little bit more butter. And then it comes out may sing or harm allies mask that pull off. >> Can come back for these recipes and more today dot com slash fruit. big by reciting some of your favorite foods to get more volume, but without sacrificing your waistline.

>> And who better to show us how to do that? And joy Bauer today, nutrition and health expert who was pretty clever. Let's start with this iced coffee attack. >> So this first one is a great tip for people that love iced coffee. What you're going to do is take your leftover black either regular or decaf coffee. Put it into an ice cave painters and freeze it. And then when you get an ice coffee, thank you. Just put those ice cubes and all of a sudden you have way more. Visually also has the cute

st. Now it doesn't. Yeah. And coffee is loaded with antioxidants. I really like this one. OK? What's next? Okay. So I love a bowl of oatmeal. Right? Oath is a wonderful whole grain. It helps to lower cholesterol, right? But by adding in chopped apple, you get double the volume and if you leave the skin on the apple, them double the cholesterol lowering property. Yeah, it's so great and that the apples are naturally sweet. So really you don't even have to add sugar a little ground. Cinnamon and n

ational. You have hearty breakfast. I loved one or 2 ago. Yeah. And we have pecans and that is well, it's good to have you pump up the mac and cheese we'lll have a creamy dreamy ball of mac and cheese you. So just by adding an roasted sweet potato pie, you first of all, you get a beautiful pop of color. You increase or even double the volume. And you have. And beautiful creamy texture that compliments the mac and cheese. But you also get a blast of be to catch teen for a glowing complexion. Haha

is a super food. I wasn't expecting like that. Isn't it delicious? Yeah. He sort of not savor and it screening can choose. The other thing is if you have finicky eaters in the house before you add it and you could Nash it up and then mix it with the law guys and one of the morning. Okay. We have created a bulkier burger with benefits. OK? So this is a burger. You see the size of that. This is up LB of either ground beef or turkey and hear what I did on this one is I literally next the sea same

pound with 2 cups of chopped greens. So again, you get a bigger burger is absolutely delicious kind of grunge. So here you spinach, but it could be kale, Swiss chard, collard greens, really anything that you love me this chap it up and you had it right into a good for a good record. Alcohol in the home. He's the 3rd really are. Yeah, sangria and hair and lay has antioxidants thanks to all of the fruit Bryant, but also they generally will tend to do. We want to see that is going to say this is wh

at we're going to do after you have your glass of sangria. You just add in the top that off with what are your favorite or clean water. And so it's slightly will dilute the blues. Get give you more and it adds the physiological, OK, let's do you think it's J? Yeah, with that now and you know what else with the food? And it's just beautiful. It is. I think it's such a, you know, asked to give you to my awesome selling all these ideas. in the chef. Tanya Holland. >> Of course, is best known for he

r inventive, take on modern soul, food and comfort classics. She's also the executive chef and owner of Brown Sugar Kitchen in California. Time is so good to see you. Thanks for waking up early this morning. Well, that's just you know, we showed you the second together about 4 years ago. I think I remember. Thank you. >> Before we start can tell you, I want to talk about this podcast really quickly here top. Thank you. Tanya's table. I you know it. Sure. Curry and Danny Glover. What can we expec

t to do this time around in this new season for streaming? >> I was going to be really cool. You know, such a variety of people. I had the best conversation with Lars Ulrich, the drummer from its house. You know, you wouldn't think we might not have something in common, but we found lots of common to nominators, which is something I love. I talked to Black Panther legend Erica Huggins, like really, really fun. And I can tell you really quickly before we get to the food, the heart of new soul foo

d, I mean, it's a made up term. >> Hear from him because I created. >> One of the first people to use it. But, you know, just like every public food, it's like we've got to move it to, you know, that the new ways of eating more sustainability, more vegetables. And yeah, always delicious. That's so tell us about this sweet potato kale hash. I see you're working in the veggies for sure. Yeah, you know, I mean, so you have their sweet potatoes and I just look for different ways to use them instead

of, you know, the traditional way of cooking. And I love a good hash for breakfast. So I have some ideas Carmelite here. They're just cooking to the translucent. Everything fresh, fl pepper, yellow and red. You can use screen if you arms. This act could says down. But these are like simple items today. You know, most people have is around that very expensive. Easy to accept it, right? Use up to yeah, exactly. You know, you might have left over. So what that comes down a little bit. And then I ad

d an currently no, actually mixed in some of the loss and which is B the dynamic out. And you just, you know, taking off just after the stem and there it takes a little bit longer to cook if you're braising, if you're making a studio, but the staff before just going to cook this down. >> Tanya, how long does the dish take from beginning to end roughly? >> I would say 20 minutes to allow the we're going to take you along as is the deicing haha. So, yes, I step out for size, but I am. >> I have so

me sweet potatoes are already diced and cook think just cooked in boiling water for 5 minutes, starting a cult wire You know, they're so for him. But they mask. But you don't overcook them, for example, one pot now part of this. So that cases like Apples are cooking time. You really quickly tell us about your show on own. It's called Time is Kitchen table. >> Yeah, I was really fun. I mean, I got to have friends come in, sit down with me. >> I'm cooking some of my usual suspects favorites and I

have that was some great conversations and we did 7 episodes of our folks to do more. >> That's great. All right. So how you finish this off? >> Some of the things you see everything is going down. It's gorgeous, right? I think full. But it tastes good. And here's a serving suggestion. I say I'm going to happen with the sunny side up. And I remember that I went over I mean, you could you know, the whole idea was to be a little help there. Her with her favorite hot sauce. Yeah. And sauces. I love

what every his comfort dish. Yeah. So much. Thank you to all my friends. >> There are absolutely few times you guys. You got it. Go to our website for this recipe at today. Dot com slash food >> It's another edition of cooking with out and what we OK? So I know everyone has their own chocolate chip cookie recipe. This is one I've been trying to perfect for years. So instead of using just regular flour, I'm going to use half regular far have the flowers. All right. We already have the regular fl

our. And here at the flower, >> So we're not going to flatten it this time because I like to cook a little bit extra flour that makes it a bigger fatter and soft. Now, this is what is going to get combines with a so they can. So that we keep on the gold. All right here. Secret number 2. Instead of all that are going to use half butter and happens to the even though it's equal parts. Sugar and brown sugar is a little extra brown sugar than regular sugar. I think you just do a little extra sugar c

ane. My my happening You know, this is We are a number of things and you know, not a lot. A lot right >> Which part of the chocolate chip cookie recipe? Don't we have in here? Yeah. Yeah. What it is. I don't know if this is quite a secret but we can call the secret number 4. I like to leave a big blob of Kentucky. Wow, right. Super number 5 that put these in the refrigerator for at least an hour. So they harden up nicely and go right from the refrigerator into the my last year as they go into 37

5 degree oven for exactly 14 minutes. Even if they don't love done it, take them out where the recipes and more head to call them stashed in it today. We've got 2 ladies who are going to make our morning even sweeter. It's my an area Christensen. They're also known as twin to cook. And you know what? You come to the right place because Barbara and I've decided to start our Instagram handle. Y'all called twin that eat or you enjoy. >> Baking cookies and their Brooklyn kitchens during the pandemic

to creating a successful baking business. And all I admire your work starting to show to is that right? So excited. There's so much happening right now and we're just so much so excited for everyone to see what we're working on. Yeah, we're excited that we're starting an Instagram inspired by all called twins. >> To show you. >> And we are making the OG and that is a brown butter. Dark chocolate chunk cookie with Cecil, OK favorite? >> If you're rich and has a cookie addiction, see, walk us thr

ough it. >> I'm gonna take youth. And so first we're going to be on the butter. You want to be on the boat out media until it gets an A T send an Amber color. I'm going to say 7 to like 8 minutes. I'm around roughly around and then up. In the meantime, what we can do are trying to always do the dry and wet. Yeah. Exactly. So you're going to start with 2 cups of flour. You're still laughing. Haha. Part of being that's when makes the big thing. So that's all you're going with that together. Okay.

You're good in the kitchen. I can tell. Yeah, in the kitchen and the pantry. Well, mix that up and then we have the it's cooler and you wanted to get to room temperature and then you're going to mix the sugars together. Came out. And if you want to pour that, I'm here to. Yeah. All right. Jesse want to help me? I love it. Yes. The brown sugars. The chevron. I'm to get. It's going to get like a light and fluffy kind of I guess. Yeah. Yeah. Then you throw the vanilla and they add his mouth. Amazin

g. And you just go with that up. Like don't be shy. Put all that. Sure. I'm one of the gym. I can tell ya what? Greece. Right here. Okay. To be here on the eggs. Hatch of Utah. How to? Yeah. And you look orange. They are. That's the way it's and you're going to mix it until the cream together. Yeah. And that is going to be lighter in color and a little fluffy extra mile. Amazing. You will be it will be tempted and right over here, we have some chopped chocolate chips. We have some chocolate. We

take it this way and that, yeah, let's go over right here in the back edge. And what you do is you mix the wet in the triad and then that is going to create this beautiful that we have. My gosh. Gorgeous. Yeah. And scoop it up any size you want? I do it. Huge cookie. When dieting. I do what I'm cooking. That's why we exactly know why that one who you guys have that wind talk you out. Speak on my watch all the time. We look at each other like eye contact. Yeah. Finish each other sentences all the

time. And what about psychic abilities? Yeah. What are you thinking right now? I want my cookie. These are ready. How long do we bake these? He calls at 3.50 for about 7 to 12 minutes of it happening on your that, you know you're out. Then you wanted to get light brown, golden Brown about the edges. Okay. Yeah. It looks like you top that way at the new top. It with some chocolate chunks to create the beautiful pool that you see top of us. That's all done. >> All right. Little twin art when some

boat went to you definitely want to have it. But milk. Yeah. Haha, thank you so much. My eyes. >> Are you had the AK the twins that cooking when city check and staff and find these recipes go to dot com slash food We're going to make some super delicious yet healthy cookies. And I know because I was all right. I got there. So yummy. They are soft. Bates peanut butter, chocolate chip cookies. And then very simple to I cook awesome. So we have here brown sugar and is only 6 tablespoons. Most of t

he time cookies will be at least a full cup of sugar. You know, they're great before that. Let's begin to address the ongoing put in a teaspoon of vanilla extract to beat the eggs before you put it. Yes, but we're doing crash cookie that that that's going to be one cup. I hope that we need peanut butter. I use joke if you want, you could use chunky and also for not allergies in the house. You can swap and cleanup honor on my back as soon as sunflower. Yeah. Now instead of flat, how are these a f

lourless and Louis Freeh? We're putting in cuts of old-fashioned oats and now we're just going to fold in our 70 sweet or dark chocolate. Yeah. All those. Absolutely. You are the boss of your cookies. Okay. Anything you want. You're going to just not good but them it's got to thinking she was a little parchment paper so they don't allow them to cease. All I saw was the key guy of saltiness Miami by they I have a better goodness. Oh, my God owes a chocolate and flaky sea side of the the soft and

challenge. You make a lot. 10 minutes at 3.50. In the oven. You're done. You have these easy. Haha. Now this is even easier. I'm making a chocolate fudge with just 2 ingredients. Now all we did here is so to date, these are pitted dates. They go and the blender with a little bit of the leftover water and I like whiskey running. You catch our oquirrh use or whiskey and now we have that are sure dates. I think it shows with melted semi-sweet and habitats. You put this right into it. Lined with par

chment paper loaf pan and the freezer for one to 2 hours and then you slice a much brighter tip, right? And then they stay in the fridge for I'm a little nervous about what this will do my teeth. But I am going to you're going to really love this as of 5 G consistent, allowed to get into intelligence and it's good for you and get some fiber from the date. >> It's that Tillis last in the freezer. If you wanted to make it to the head, even I would say it would stay in the freezer for probably one

to 2 months while and it's going to last for up to a week. So to winning recipe. Haha. Haha, I think that so much for these recipes head today dot com slash that. >> OK, we all know eating veggies. More veggies is a great idea. >> But that could be kind of tricky with the kids. It's true. So we called on Chef and cookbook author Nikki Dinky. She's sharing recipes from her new cookbook. It's called More Veggies, 20's, Easy Kid approved meals and family friendly comfort foods with surprising veggi

e twist. Good morning to you, Mickey. It's so good to be had. Cannot wait to share some of the here. So funny. I'm looking over that mac and cheese and whatever that is a minor and veggies and there's a there and say potato, yeah, there will get there. So you let's start first one. This one sounds to good to be true. Double chocolate chip muffins with that as these. >> Yeah, it would make these these double chocolate chip muffins actually have 5 cups of spinach. And that's what I'm going to do t

hat. What was that? I said what I container of spending and basically all you're going to do is you're going to put that inside your blender. You can add some normal ingredients like a get a little bit of milk and that Putin just a little bit of oil and vanilla because I got an oil replacement here. Okay. And what that is, it's a condo. So the out of cars, another healthy ingredient that's going to play some of that oil, OK? And the U.S. Heidi. Yeah, taking something that my kids love to anyway,

especially something like muffins with chocolate and I pulled in so that no matter what happens with the best of the day, I know they've had their spinach. Yeah, a little better. Yeah. Just blend that up. We just ended up. It's going to look like this guy in all of its groove, Lori. And then we're going to add to our dry ingredients. I just got a little bit of flour, cocoa powder, some brown sugar and then green next year. >> Right. And that tell you, I've been doing this for decades. I have ne

ver seen anybody put spinach and shot them up. It's a scene out of the hunt for decades this. >> What do you do in cooking segments for 22 years? Literally. Haha. Only 29 Yahoo. Know what about you? The the big I mean, I love this. >> Well, it's I have so much trouble finding a ripe avocado at the time. What? You're what you're good hack for that. >> I agree. It is so difficult. I mean, really buy that happens to keep multiple on hand. Yeah, I go to the grocery store. I'd grab another once. I go

t one. That's a little. All right. That's a little under. Why put it in the fridge? It's not like an off color and to a degree patients patients out. So Nicky, I want to run out of time here. But I mean, I'm sure are, you know the answer to this, but the Spanish doesn't overpower the chocolate at all. It really doesn't. Even you see a lot of green takes here. But even that is going to go away when it bakes. So we've made up just about 20 minutes and the green car goes away completely. It's nothi

ng but that rate should be dart. Chocolatey brown. I'm telling you that is that I'm always they are tender and they are just the most delicious. My fans that you're going to will be anyone. I know. That's fantastic. >> Welcome back, everybody. Well, this morning on today, food we are joined by one of our faves from her kitchen La Giada De Laurentiis takeout actually joining us with too great. >> Good morning. Yeah, it's one they're not only full of flavor but they're good for us to perfect for a

nybody looking to slim down for the summer. >> Both of them can be found in John as new bestselling book. Eat Better. Feel Better. Just always good to see you. Thanks for coming back at what about the guys? Good morning. Good morning. We've got a storm, this new cookbook. >> Adam, you know, this new cookbook is a little bit later than the ones that had the past talking a lot about my and my journey to feeling better. And I wasn't I wasn't so well in my early 40's after working and having a child

and had chronic sinus infections, it was always sick. So had to find a way to eat the things I love. But, you know, reduce things like sugar and refined, a car, carbs and grains and gluten and dairy, you know, some of the regular cold front. So this book a sort of has a three-day review where you can clean all that stuff out for 3 days and then slowly reintroduce stepback it. So you get to eat on things you like and still feel great. All right. So what we did today, John, a so we're going to ma

ke a raspberry vinaigrette actually for a great salad that you can take to picnics or haven't home or as a side or even as a lunch. It's an s school and all of salad. We put some mustard and olive oil a little bit. A tablespoon of apple cider vinegar and a cup of fresh raspberries. So in the summer I love to use fresh berries to make that address because I think they look really pretty. And then you just blend it all up. And it ends up looking like this to avoid the loud noise for the next 20 se

conds. I'm not the cat. I usually make a bunch. Yeah, exactly. And they're all over the place. So to keep the mostly so I think a bunch and I keep them in these in these glass containers in the fridge. Second, pull it out. Whenever a king maker blueberries, you can make it with strawberries. And then what I do is I just hot rice salad. It does. It keeps for a week. Top of that. And you guys, it's not just for salads. I put it on chicken. I put it on. And so there's a lot of things you can use th

is dressing on it you want. So then I use a little bit of a roasted almonds and then a little bit of gorgonzola. Obviously, if you're doing it today, read that you want to remove it, not and the gorgonzola, but otherwise you could have people that live there and you can use some chopped olives. I like black and I like green for that nice sort of rich flavor and then some more raspberries on top to make it colorful. And then I take this great vinaigrette and I think people don't take about making

vinaigrette from fresh berries. But in the summertime, it is perfect. And I don't know if you guys can see this, but you look how beautiful that soup. You can see that great. Yeah. Exactly. So folks out and you can see that the the color is so by Brit, it's one of the best ways for me to get my daughter to basically eat it. There's also some shaved fennel in here because I love the crunch and that that vinyl has a lot of nutrients. And I think people see that the grocery store to bold and they

don't know what to do with that. You can just say that released. You know, I was like it really did look like it was makes what you can put out a mandolin and you want so they price and yeah, you can just take it nice and just slice it just like this. And you can see that kind of falls apart. It's not it's taste like licorice, actually. I'm like licorice with no sugar in it. So you toss that on top. And then you also I also like to add beside asked, adding scrolled, you guys know as school is, y

ou know, it looks like it is, but not not a a quick it's intimidating now, really, we just watched like romaine, Craig. And you just clean it up and you chop it up. You just put your salad. And I also add a little bit let us because it's nice and soft. So when you have like a leafy green has a lot of body to the kind of have to to a little bit. It's really nice to have something nice and light and buttery to go with it. So any textures is really important when you're making a salad so it doesn't

feel like so much wreckage. And Craig, if you don't want to use s girl cause too intimidating, you can always use Romain. Haha haze. That's because everybody's always into the cookies. Yes. So there are chocolate I know. But it's so basically the key will add a little bit of crunch to that, right? Seen toast the quinoa in a skillet until it gets just ever so slightly. Golden Brown and I toss that ID at the scene, using no refined sugar and no refined flours. So coconut flour and almond flour. Y

ou add the quinoa in chocolate chips and you can use whatever kind of chocolate chip to like. I like dark doc. Talk lit the fuse milk. If you want it and coconut sugar and so you mix it all up, you donate. You can see making a bowl and then I just scoop it. Chill it for like 30 minutes and then thrown in the oven and it's it's what you would say. Let this young man. It was like 18. Wow. >> Happened today. Have Cookie. Yeah. Thanks job. People who pivoted and took their lives in an entirely new d

irection. Today we're meeting a woman who traded in a Wall Street courier to raise your kids. And that's when she discovered a delicious new talent. >> With recipes are for the Birds and never measure. >> Garrett jellies, chocolate chips in Williamsburg, Virginia. 63 year-old Jean and Shelley is in the zone. The campy stingy with the chips every day she cranks out dozens of cookies from this kitchen with her husband, Anthony's health, where the Magic's going to happen. Kids a far cry from their

past lives in a very different world. >> I got my ba in economics. I graduated college in 1981 and I knew I wanted to be on. >> Wall Street like that was my dream. Gina ended up working in commodities trading for several brokerage firms. We executed orders. >> You know, I went out and got business. We traded. So I went down to the trading floor a lot. Not actually how I met my husband. >> They got married. And after 13 years and finance teacher realized she wanted to be a stay-at-home mom instea

d raising 4 kids. >> I just felt that I was the luckiest woman and the world. That was the culmination of my life. But >> it was also the beginning of this business. >> That's because as a mom, Gina discovered she had a knack for making really good cookies. >> I know it's so cliche, but I was the mother bringing the cookies. So all the games, Iran, the big table at the Christmas fair and my wedding cookies are so popular. It was like insider trading on the people like would come in early. Why th

em put them under the table before they even more now ♪ ♪ >> > T HI S IS A N N BC N EW S S PE CI AL RE PO RT . WI TH K RI ST EN W EL KE R. >> > GO OD M OR NI NG , I 'M K RI ST EN WE LK ER , B RE AK IN G NE WS , T HE CR IM IN AL C AS E A GA IN ST F OR ME R PR ES ID EN T TR UM P, A J UD GE I N GE OR GI A J US T R UL ED T HA T F UL TO N CO UN TY D IS TR IC T A TT OR NE Y F AN I WI LL IS W HO B RO UG HT GE OR GI A' S EL EC TI ON I NT ER FE RE NC E C AS E AG AI NS T T RU MP C AN S TA Y O N TH E CA SE

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Y NE AL EX AN DE R, A N I NC RE DI BL E JO B B RE AK IN G T HI S N EW S. AP PR EC IA TE I T. TH AT D OE S C ON CL UD E O UR N BC N EW S "S PE CI AL R EP OR T. " WE W IL L C ON TI NU E M AN Y O F Y OU T O and the Chocolate Factory. And I Love Lucy. It was definitely a delicious day. Take a look. >> It's that perfect combination of peanut butter and chocolate dreamed up by HB Reese in 1928, when the Hershey worker thought he needed to come up with his own idea to help put his 16 kids through schoo

l originally called the Penny Cup. Reese's now does over 3 billion in business each year. It's one of America's favorites and mine. So I didn't mind an inherent kind of weather that meant rare access to see how those little cups of deliciousness are crafted. My tour guide for the layered. >> I'm being a better business unit manager to take you through the line today that maybe the best title ever this now so good. That's because they make their own peanut butter. So this is where we barrel fresh

peanut butter that we just made from the roasting process. This whole thing is holed up in 100 filled with peanut butter. Of course, it wouldn't be free says without this is like Woodstock. How many people have gotten fired for sticking their hand? Not that I know. >> Who are these people with such amazing self-control? This plant has nearly 800 employees, some working here for over 40 years. >> Are some things that technology can do for us. And that's where we have some remarkable plays here a

nd make sure that we have the proper paper one in each spot tonight, right? Absolutely. It's already getting ahead of me. >> It's not as easy as it looks like. Lucy was like. >> 7 them all and are now just goes back. It's a slow it down to Hawaii. >> Next up assembly. >> The first layer of chocolate. Those out what makes your chocolate special? A very special secret that I can share and the ingredients. You're right. I'm going to go in, you know, better. And just 10 days, just in case how many a

nd we produce about 20,000 pounds, a dad day on this line. >> At some peanut butter. Chocolate top a quick cool down >> and one more real person to double check. >> We have here. She's helping make sure that we put up any more candy, actually, one of our biggest consumer complaints on our product. I mean, if you want to throw any of those my way, I've got pocket. >> Finally, a classic orange rapper. >> All around 100. >> Armed. With all that experience, I'm ready to make my own a giant one pound

with the 2. It's a fix it. So let's to potato chips, bacon, pretzels and peanuts. I'm pretty confident that I made the next big thing here. >> So we said you guys to taste these new Reese's puffs winds and then some of mine. I create Shana who may be wondering how the cases they can you break it up and then he didn't like chips. And yeah. >> It's like a bread bowl. Yeah. That's chocolate. Okay. George, how is it was the war was the verdict. So you guys they have to do. It was the one who is bol

d enough to try one closest. First of those, does anybody ever by the that guy the Reese's Kid got? >> They were up to you know what? He's they have this new initiative of Reese's University. So that's the mascot and you can get your sort of fake degree in chocolate and peanut butter. >> Wow. What a gay Christian. Thank you. So there it is. He looks a little mischievous who work in costume for you for commerce contributor Jill Martin Smith. The woman who faked up the booming cupcake business. Sp

rinkles? This is a >> Everybody is in the back beating right now. He's a very popular one. Okay. So Candice Nowthen is an entrepreneur and best-selling author who believe anyone can make it. They just need the right recipe. >> In the media, we see these entrepreneurs that are glamorized for building, you know, rocket ships into space. But I grew up really big business out of a simple cupcake for Sprinkles. Cupcakes founder Candace now sent her passion for peaking started early. >> With the easy

bake oven in your life that way, of course I had an easy bake oven. Who did I grew up baking alongside my mom in the kitchen. >> Rice krispie treats cupcakes. You name it. She started her career. We're in investment banking. >> The dot com bust happened instead of going to business school. I decided to go in peace tree school. Everyone thought I was nuts. They thought I was having my quarter life crisis. >> But the proof was in her baking after pastry school campus began selling her own confecti

on. >> I realize that special occasion, cakes, people don't find very often. I wanted to make something that people could enjoy a every day and they thought here's this uniquely American tree. Everyone lets it. It's nostalgia and it's just been relegated to plastic clamshell. She set out to create an art. He's no alternative of the familiar child to a tree. It was 2004 people were used to spending $0.75 at the grocery store for their cupcake. I was charging $3 and it raised a lot of eyebrows. So

what did you do to sort of say, OK, this is why this is worth it. I stand behind that counter and explain the value of my product until I was blue in the face. Still, some weren't convinced. People told me that this idea would never work. It was the height of the low-carb craze. We were opening a first of its kind cupcakes only degree in the middle of Beverly Hills soon afterward about Candy cupcakes started to fret. And then we opened 2 lines out the door, but it was one phone call that change

d everything for Sprinkles cupcakes. It was a producer from The Oprah Winfrey Show telling me that overlooked the cupcakes. They said you can have 350 of them in Chicago tomorrow morning at 06:00AM. So I fired up the ovens. They took this 350 cupcakes, pile them high and shopping bags took a red-eye to Chicago. We were the most annoying people going through the airport because we have to take each box out of the shopping bag and security. Sorry, everyone for the holidays. The Oprah show threats

sprinkles into the spot. And overnight Candace is 600 Square-foot Bakery in Beverly Hills became a hit. The lines were wrapped around the block. It was unbelievable. So did that leave the EU taking private equity money? When did you decide to make that? But from south and back then at a certain point, I did a wonderful the business's Growth Act. I do know that I was necessarily the one taken from 10 locations to 30 or 40. That decision paid off today. Sprinkles has sold over 200 million cupcakes

and has over 40 locations nationwide. And in 2017, Candace fired up and you this. He's at of elevating simple pleasures, sort of surprising and delighting people with food state thought they knew and pizzas. One of those. >> Now can get to sharing her secrets in a new book. You have a buck behind you. You're already a fact telling about that. My new book Sweet Success is all about how I came up with the idea for sprinkle scaled it, feel to it acted in this sea of competition. When I say she mad

e it your life, absolutely. As women we need to get better about looking at challenges we've overcome looking at the trials because those are the building blocks of confidence. >> You know, most entrepreneurs that you ask, have you made it? They say no, I'm still striving. I loved that. She said, you know what? I do take a moment to say the crackdown. Yeah. And just like live in the moment and we all need to pat ourselves on the back when we do something triumphant. So anyway, I would like to in

vite you to eat. Okay. Haha are so which she had Frankel's. Now she has the pizza. And what you talked about, this is catchy OPEC, Pan Pizza and margarita. And so she's really proud of everything in her new book to teach us how you, too, can be an entrepreneur. >> How we do have this first out, their shop with a cop was like Dessert. Jill, thanks so much. This morning we're going behind the brand that is synonymous with bacon. Brace yourselves to mind hours. Plus, there's a good chance you have

some Betty Crocker products in your pantry right now. I do. I have a lot. Her cake mixes and frostings our staple in supermarkets. But the Brandon start out that way. That's right, guys. I got the chance to learn more about the history of Betty Crocker, which has been 100 years in the making. >> For generations, Betty, Crocker's food products have made baking a piece of cake. But that's not all. There's brand began back in 1921. >> I'm not old enough to have been there when it first started. But

do remember, I was kind of Weber guessed it as a kid. When I found out there was no real baby Crocker, correct? >> That's right. So Betty Crocker was actually the embodiment of women who worked at the predecessor to General Mills, Washburn Cosby Company. She actually got her start in kind of an unusual way from a puzzle that was distributed in the Saturday evening Post. And when consumers about these puzzles and sent them into the company, they actually received inquiries from consumers looking

for baking advice and they wanted to find an authentic way to respond. >> Natasha Brooms is the corporate archivist at Brady Crocker who says female employees would respond to letters asking for cooking advice. Then in 1924, the company sharing this guidance on the radio. >> I'm cooking lessons this week is on the new. This is >> Becoming a resource for households, especially during the 1940's. >> The Betty Crocker fill a need in a sense during World War 2. >> People were looking for creative w

ays to use their rations and how they were going to be able to get by on less. There was pamphlets such as this one right here and it had tips and tricks for using rations. We're being able to use every single piece of meat, saving meat drippings, even how to say scraps of vegetable oil is a true. She got a thank you note from J Edgar Hoover, the then director of the FBI, yes at Cracker did receive a letter from Dad who were in this letter. J a Hoover was thinking but Crocker for her service dur

ing World War 2. >> Cooking tips just beginning as the brand expanded actual food products starting soup followed by cake mixes. >> So when cake mixes first came out, they were originally just add water. But in consumer testing, they actually found that that people did want to be able to add some of their own ingredients to cakes. And that made it feel a little bit more like home cooking. home chefs to cook the books as the company changed over the years. So has the image of Betty herself. >> He

re's a person who is unreal. I think yet probably one of the most replicated portraits. How has she changed over the years physically? >> These image has definitely reflected what just has kind of been more on trend for like what people look like or different hairstyles. But definitely the one thing that has always stayed the same is that she's always wearing red and he normally has like a white collar or white pearls and now it. >> The logo is really the the Reds food we don't see, Betty, how c

ome? >> Really, a portrait isn't able to represent the diversity that exists in in American homes or in baking something that is more universal is the spoon which also continues to reflect her friendly and homemade nature. >> Today, Betty Crocker serving over 50 markets around the world report trip isn't what shoppers face in the aisles now, but rather the Reds boom, catering to all types of home cooks. >> When somebody doesn't exist continues to this day to be part of the lexicon, what does tha

t say about any block? >> It just shows what a trailblazer and what influenced by the Crocker has been on cooking and baking and in the kitchen. >> And in fact, we have the pieces here. This is their first cookbook, 19 wow. And they also do these these records so that folks who are were visually impaired. Yeah, talking recipes they were made with a minuscule. So to school for the blind. Wow. Back in 1956. So if you think about it, sometimes recipe say, you know, cook until Golden Brown, will thi

s talking recipe made the kitchen a lot more. A lot >> Ahead of its time. So that is so cool. And you know, it's sad that kids not lost me. You're talking about this and you also this podcast for your cooking is just like to me. Almost a full circle moment from record. Yeah. Out of. >> Haha. I suggest we should change the rent you. >> Betty Jo Cross ought to have already hit him up that for trail. I love it or you got. Commerce contributor Joe Martin met a mom who is taking desert to another lev

el. This whole thing is another level. Yeah. Created and edible empire. To the words I love with a healthy dose of candy and color and her whole story began with a birthday cake. Take a look. >> I hear a lot of entrepreneurs talking about imposter syndrome. So I think just kind of battling that inner voice that says you can do. This has been something that I talked to kind of over comic. Sometimes it always comes out. But. >> Yeah, the proof is in the pudding. The truth is in the cut it. But mor

e specifically on the Sprinkle. Let's rewind tell me how this all began, because >> it's kind of a roller coaster story for you. You know, was making cake. That looked really cool. And I didn't want to put sheep from Billy grocery store. Sprinkles on it. And like ruined what I may just through that of traveling in Discovery. I realize that not all sprinkles are created equal. >> So with 2000 of her own dollars, Lisa Stelly created a more flavor, some version of the child to Saxon truth be told.

I've never made it good batch of cookies in my life. I'm not a good baker, but I've always done like crafting and sort of a different sort of like artsy type of hobbies that I would get into the baking was not really one of them because I thought you had to be a good baker in order to be in the decorator, right? >> Lisa is a big believer in sprucing up store, bought goodies to create her own beautiful edible pieces of art. You went from being in. Couldn't make a cup cake to bring the sprinkle qu

ick. I know everyone's like oh, you must just throw down for Thanksgiving and Christmas. I'm like actually about a fight. I love the story. You tell about how you sort of branched into that test your daughters that do you mommy. I want a certain kind of guy in the middle of your. >> Yeah. She was like 4 G said I want to shop to escape. That was a hard kick. I use fondant things that I had never really played with before. But I watch so many videos and that I would like I think I can do this and

once they start to get the hang of it, I just looked like that's like I remember standing at the cake baking. I cannot believe I made this that cake inspired a hobby. That sound like destiny. When your mom and your stay at home, you kind of feel like everything about everyone else does. So in this unit made me feel like so accomplished unproductive that I could actually make something like that. >> Soon, Lisa was sourcing sprinkles from around the world to create unique and colorful glass. >> Ok

ay. So I have some of your products here that Yousef tell us about the different categories you have. They told us that they do worry that. So it's sprinkle blends which are made up of different types of sprinkles that we put together and they all have names. That's nobody. That was a holiday one. I never liked sprinkle. They just felt like they were really mushy. They didn't have a flavor and they were just kind of grows. And then I can be I always say if the sprinkles will fix anything, people

are like, I don't know how to decorate a cake. It looks like a kindergartner has right. I literally just put them on there and make anything look night. >> Since starting her company in 2016, Lisa has expanded into easy. Can be a line of melting candy way and is revolutionizing edible glitter. >> We have a whole line of edible glitter. All prison powder. Probably right up your alley. You can put it in park tails. You can put it in Champaign. You can put it on. It's very glittery and mean, it lo

oks like I shot a tasteless, the texture list or you can put it on big because it's so a >> After starting in her own kitchen, the small amounts of sprinkles. Lisa is the time it by how she made it. I have a 10,000 plus square foot warehouse with a food processing facility. >> As and dozens of employees all within 5 years. And every time I go to the warehouse, I'm still like in on like this. There's a million pounds of sprinkles here. Like how did this happen? >> It's so much fun. I mean, just a

n incredible story out of a birthday cake that her child wanted. So we have some of the items here that have to hear this glitter. Look at this. This is edible Glitter. Haha, thank you. For the festive up. Jacobs yet left the edible glitter state chair. Did you do drink it? The drink to your new documentary House? You drop a bomb on me. Put the ball into a home or so that the bomb into the high warm milk and you will have a hot chocolate bomb was yeah notes. Yep. It now says marshmallow and choc

olate and that looks all the other things she has. These you could warm up in the microwave in the bag. Was there that out this one? Wow. That's a good hot. You want to do another one. So yeah. Chocolate or yeah. So you don't have to. What's great about that is it's not nasty and it's a yeah. You just gotta bottom open. And the hot chocolate. Bob is very exciting. And the president touted as a Champaign. I'm just a great this is holiday. A great Saturday night. Alas. Wow, that's all we need to d

ouble good. And though talk of the bomb and all that. >> Joe, thank you as whole. Chocolate mom coming to a town near you >> Closure. Eyes have some right now. Double chocolate bread. >> Ice and topic know how we can top it. We had a little bourbon whipped. Craig. One person can put this on Sunday. But look, I can say something. Who is the host of the Food Network's Chocolate melt down her shoes after dark. We have been waiting for you, OK? I'm here no for you. Really. The lights on in the place

. And for you how that one thing that all Americans found out during quarantine with our Wi-Fi is not hot. Thank you for working with me and my buffering. I'm a pit bulls. I appreciate it was a case study. First of all the show it looks like it was a kid kid friendly. Yes. They shut down Hershey Park for us. We went out there. We played overnight. There's candy everywhere. It's called chocolate melt down. Wait. There is chocolate. There are meltdowns. Okay. Oh, my God. I'm winners. Losers? Yeah.

Every single week we have a $10,000 winner. Not only do they win that they win a year's supply of candy and a trip back to the park during business hours have going to put your garbage. So I'm going to show you how to make a double shock. Is that going to push a bourbon? And it will show you how to make a double chocolate bread. Pudding with bourbon whipped cream topping case. So we're just going to the custard first. Custard is just some eggs and milk and then you Paul Ron of love. You will wi

th that. Hahaha. Excite everybody list that 70 tweeter. Yeah, we actually just so your week that was served that will put like in the door of your refrigerator and have a that. You know what I'm saying that brown sugar, brown sugar. I'm going to get in a little falls, some cocoa cinnamon right there. And then going to last been a little bit. Of course you have some nutmeg. Okay. A little goes a long way. That's the custard, OK? We're going to move over to show you the topping. Okay. The goes on

top of bread pudding as of the bread was under. No, OK? So we've got some cold butter in the flower and I'm just going to get in here with our little pastry cutter and mixing all the ingredients. So that's going to be the brown sugar. Those in light brown sugar again. Don't forget that sent a man a little pinch of salt to make your palate talk. This is a good fall kind of many Thanksgiving. Yes, and this weather is just getting I ate. So then in addition to that, you're going to add some pecans

and that's going to be the top and that's going mixed around. Take going to go on to it. We're going to the bread here. Yeah. And croissants and and cinnamon raisin. Yeah, we don't have to wait for them to be still because I'm so sick and tired of that whole line. You know, wait till it still, you know, I know you don't okay. Just get in there. These are fresh look at how quickly these the staff to make it better. I just think it was like people are like, what can I do with stale bread? It takes

longer for the you know, the moisture to soak into them. But Chris, on something I love to use raisin bread with the world. We've got to get. This was a game on the way down into a nice little chunks. We've got our a baking dish that's completely been butter. Bottom inside shops in New Orleans as the city that maybe fall in love with bread putting I know, you know, okay, mothers, their mothers has adult commander's palace that everyone. Yeah. So then you're going to pour over the Baja has what?

We just mixed in that. Yes, we just it's the extra milk, the brown sugar that chocolate, the Z actually raise good bread. Pudding is very simple. There's so many different flavors of that. But it's almost swimming in there. That's supposed to be yes about what's going to happen is going to let this sit for about 10 minutes and then push it down and make all that moisture soak into the crisp autumn a bad way. And then you at the top. Yeah, in the toppings going to go over the there. But before y

ou hit the topping, haha happen everywhere. Chocolate just put it in there. And then you just go like Joe Whitt. Jalen. Make sure that not all over the top. Start a little bit. Hang out with this for a second about 10 minutes and let that just so Ken, Okay at all. And this is what you're looking mix. That water flour. Everything up. It's 350 degrees in the oven for about 40 to 50 minutes. Yeah, that's just some whipped cream. That's heavy cream. A little bit of bourbon waiting for that. That som

e chocolate. I was pretty drizzling with alike to preview result much chocolate. You need to put chocolate haha cream. look, you. Thank you. Thank you scenario. I don't know if you're against creamer. Not hold. Just is actually. >> He's against or fall off. >> Also any you like it? This is amazing, Jenna. I mean, it's chocolate and bread. It's better. Yeah. Sunny, we're so happy. You're back. You know, was no idea. We're so happy to hear. I happy to be here. Thanks for keeping an eye on your new

show is just yes. Thank you all. Watch family last episodes coming up this Monday, July. So we've got to get going on. I think it probably watching the man to death for this recipe head today dot com slash food. >> We've made it through the week. So we have earned a cheat day to day Friday. And today, nutrition as our POW. Joy Bauer is putting her healthier, spend aim to desserts and I've never wanted to see more in-person then today. Joy. Good morning, joy. >> Good morning, guys. And you know,

I am always chasing that perfect brownie recipe with Healthify twist and these gems are so insanely good. They have an intense chocolate flavor there like who we moist in the inside with puddles of chocolate. But the best part? Well, aside from that, hey, it's the best part is that everything comes together in one Biloxi don't need an electric mixer. You don't need a double boiler. One ball to clean one ball 2, next. I got a way to make it without any butter and without any granulated. Also, it

also has. So we'll cares what I'm starting with whole wheat flour. So this is frequent whole wheat flour. And you can also swap and an all-purpose Clinton's lack of Clinton free flour. If that's your thing, I just added half a cup of unsweetened, cocoa powder. So now it's super chocolate, a and a little track. This is happened. Teaspoon of instant coffee. It's not going to give it a mocha or coffee flavor, but it intensifies the chocolate flavor visit happen. Teaspoon of baking powder. What's i

n a little bit of coast yourself after the deaths? It's mixed together. And I also have to say, if you don't have coca at the donut Instant coffee in the house, you could leave it out and you're or miss it. But if you do use it is a really good chance. You're never going to leave it out again to the merely like elevates that chocolaty flavor. So now I dump in all of it, the wet ingredients that we that we as lightly beaten and instead of the better and you say half a cup of unsweetened applesauc

e. And I'm telling you it, does this track really into say a couple spots, right? A little bit of maple syrup. That's going to be our sweetener. And just to let you know, most recipes will call for one to 2 cups of this. We know I only use 3 quarter cup and it hits the sweet spot. Okay. You mix this up and now we're going to add are chocolate chip. So let's let say that this is knelt Mideast food and I put in one cup. I'm using semi-sweet chocolate chips. If you like, we'll like intense bitter c

hocolate. You can go a little bit more dark and I'm in is team cherry chocolate. So here I'm just showing people that there's a great variation. If you want to make fudgy chocolate cherry brownies. >> I froze and share is. >> I doubt tap them up and we toss those right in as well and say with the batter looks like this. So the batter here, you'll see it's nice and smooth and luscious. And I'm using an 8 by 8 baking pan and lined with parchment paper. And the reason I like using an 8 by 8 is beca

use these brownies while half and they're going to be party and began, of course. >> A little cooler on the is not a lot of cleanup after this. I like that, too. >> No, you know, yeah, that this goes in the oven. I said at 3.50, Gilley brownies about 30. Yeah. Look at these babies. I know. I wish you guys were high. >> I checked every by which, yeah, it looks good. I'm a big coffee to get what he. >> And now I so have your back. So what? This is a single serve pair cobbler and you can also swap

out the pair if you want and you can do an apple. But I want to get care. Some love. They're loaded with fiber. There's thousands of varieties and a tested many of the varieties. They all work. So I started with one pair and I I stood up skin on because we want to keep that fiber in there. And all I do is add this is a microwave safe bowl because we're making this in a matter of minutes in the microwave cake and a quarter teaspoon of cinnamon break, too 2 teaspoons of maple syrup and then miss.

This is us, Larry. I need it's a teaspoon, a miniscule amount of cornstarch with a little bit of water. And I add that and you stir this up. You put it in the microwave for one minute. You take it out. You stir it up again and you put it in for one final minute. So it's 2 minutes total in the Michael Jordan Kahu time. What your topic. So that's happening is one crash. Let's go back there and the other side gets so dearly. And of course you guys >> What the full recipe. Joy. We love you. Thank yo

u. Yeah. Which I could take that by for more slashed. legend in the house. It's today food. We're going to get the holiday spirit early crowd pleasers Thanksgiving. I mean everyone's excited because you have a plate full of cookie pay. >> Where's Cookie Monster? This is has really is magic guys. Christina Tosi, owner of the beloved Milk Bar here in New York is out with a new book. But it is all about cookies. That is that, in fact, the title all the I love it, Larry, got our tasters here and you

don't do anything like just normal or average all of your cookies. Have an interesting twist. Yes, I mean, I love to bake because baking is my way to like get in their break. The rules make people feel seen. It's like seeing life and color. Yeah. Baker, when you eat a milk bar cookies now are these because I was just asking I I might make chocolate chip cookies. That's about it. And I was asking for some tips. But is this are these recipes that, you know, normal people like 100 per like for me.

The reason I love to write cookbooks and bacon host a club is because I love to few people cookies by left to unleash the baker and everyone as well. So I brought for you. One of my favorite recipes from the cookbook is a chocolate. >> Toffee hopping off hot but not okay. Deepest get so considering a breakfast cook ee're. Yes. Start with flowers and salt and baking soda. Europe acres to get to. All right. I've got some butter, some honey and some sugar. Honey going in the mixer cream for about

3 minutes. Okay. Then we're going to add your dry ingredients and then some whole now that yeah, go for UK and some whole oats tonight. Ground down into sort of a flower like consistency to give flavor and texture. Yeah. Not all at once you can do to and the Baja. I think I'm a big difference. When you add the dry ingredients as you just want to mix as little as humanly possible case, little bit of milk. A little bit of a a little line. That's exactly her. Mixing too much in a cookie gives you l

ike a dense top cookie of personal for cookie. You know, the classical far cookie. It's dense fudgy me. I love them and comes out. We get a nice little scoop, little rounds because when the cookie bakes it bakes flattened from Billy in a really nice. And this is a no-win ballers. I was small and it is. Then we make a little bit of a toffee mixture. This is light brown, sugar butter and a little bit of salsa. We cook it until it gets the color of basically peanut butter. Okay. We throw it out ont

o a pan. Let it cool down. Which is different in Carmel is half easier to make than I think talking is easier to make than caramel because you don't have to take it to a certain temperature high. Literally bring it to this nice peanut butter, color or shape when it hardens feel this. It's like a nice. Oh, wow. Giveaway. Just put on the baking sheet. Then what you've been the first of a cool down. You can let it cool down at room temperature for 30 minutes. You can throw it in the fridge delegate

s to the state. Okay. And then this is like really where you good day. Bad day on YouTube. I feel right. And Mariah Tomey. You go for it. You know, like a classic milk bar has flavor but also adds texture. This is what we're going. That's what we're going. OK? Alright, then we're going to dip our beautiful little tea cookies into this milk. Chocolate. Top it with toffee. Okay. So you can go straight and what it can take. Just melt some chocolate here over the double boy. Or you can mail to gentl

y in the microwave. You can melt over a double boiler to it's nice and classy like this. You cover it with some coffee and the new marvel. I just want to say if you are like I'm in over my head at this point, you know the press got you for cookies. Well, the bakery's milk bar store dot com. We live in a world of cookies and we live to bring cookies to people's. This just looks absolutely delicious, guys. Did you try all your favorite saying how do what do you got? I I love what you just made. I

I love that. And I also love that peppermint bark. Whatever have been talking to. I care now pretzel. We have on the menu and a litter. Really like the countdown has begun. You can go to my first. But the recipes in the cookbook. That's what's this one. This infected cook. Yeah. Haha. That's that's what it's all about. This is for the club world Key. So that lets you all my life back up the truck. I'm taking a lot of it so much, Christina. The cookbook is called all about cookies. You can find t

his recipe and more today dot com slash food. dinner for 2, 4, 2, 4, 6, at this point. And you can make this right from the comfort of your own home. That's right. Well here. >> Help us whip up to restaurant quality dishes using stuff. You've already got your pantry you can make. Tonight New York Times food columnist Melissa Clark, her husband Auther Daniel Gurkha. So before we get started, you tell us about your love story. Have you guys get together? >> Well, we met online auction back in the

early days of Internet dating like a million years ago. Just this morning before we came, I dug out of print out ahead of her original profile. Wow, which says that she she liked her martinis made with gin and her Manhattan's made with Rye. And I thought my can do that. >> He's almost 20. We've got how many years ago, almost 20 any still making me really good Manhattan's and martinis. Yeah, so and then I could care that are. So tonight we're going to do well today. But you guys can do this tonig

ht. If you have pantry staples of pasta with almonds and then this is what makes it special. The brown butter writings, brown butter is something that you not going to do on a regular day. But he had so much flavor perfect for Valentine's Day and who doesn't love pasta hours? I believe you love pass a budget. So I had some comments and what's brown butter? So brown butter is better. It's better that you just put in a skillet and you let it cook until the milk solids, which is a fraught. The stuf

f you safe fall to the bottom and turn brown and it adds like caramel. How do you do? I sleep very literally. Put the butter in the pan. Let it melt and you walk. The trick is you walk away and, you know, stand there, Lola, like, yeah, but don't forget that jumper. So you want to be in the room? You know, you know, it's ready. Can you guys all smell? Yeah. Okay. Once you smell that, you're like, okay. It's ready for my almonds and then Tristan, Rosemary and and what do you think? A little bit of

pepper? Yeah. I see a spicy vanilla and the nets are going to cook pretty quickly from a racist. He they're going to cook pretty quickly once they hit the brown butter and we've got some linguine on the side. They do want to lift up for me. You have any kind of pass using any kind of pasta, whatever you got. I just go into a lot of a little bit. Yeah, you can use another not right. And that if you don't have all you can use and yeah, right in there and a little pasta. Water is OK, cause that is

what's going to make our staff. >> Okay. All right. So shot. All right. Maybe you toss well review at the though, we are leavened loving household and then the waters to see what makes us off. and what is going well, right. And at the end and that has a nice fight for them and all that money on makes it a one-pot meal. You don't need nearly a 3rd on, you know, you don't need to sorry. I'm leaving you with all the tossing, you know, we need to how to sell it because you sell it 30 year process w

ant not just a little bit special. Very delicious fans. Yeah. And so they don't have her. Yeah, actually got his art is. And that's good for dessert. Cake is the best part are going to turn that often doesn't >> All right. So now you have your pass so that your pantry, you've always got pasta in the pantry. Hopefully you always have chocolate. You're contrast. Yeah, because you can with just talk. But you can make a one ingredient. Chocolate mousse. Haha. It's so easy. This pot we've just melted

chocolate with water. And that is just like a chocolate chocolate. Just dark chocolate. Just you and the darker the chocolate. The more bitter this bittersweet. It's going to be a little bit sweeter. You can use a sweeter to like a semi sweet that. But you want to dark chocolate. How much water you just add with the trick is to add the right amount of water. I forget. I think it's like a quarter come home half of find it online and you want to melt it until it's news right now. The thing about

chocolate, if you add just a few drops of water, it's going to seize. But if you add more water, it smooths out what's sauce? Yeah, and it's going with right up. Look at that. Yeah, OK? So that's nice. And look how beautiful your poring over the bull that yes. So what we have here is a water. So this is ice a little bit of water and Daniels going to the whiskey. This is a workout. I'm just warning you how long you have to whisk. It's like 3 to 4 minutes. So we're not going to and we have some sp

ots here. But what happened is when you whisk it up over the ice, it's the temperature contrast, aha, so cold ice. Yeah, it with some and it holds the air that you're whipping in and check this out. >> Even so this just a very free gluten free. It is very >> pantry friendly. It is Super Easy. If you've got your, you know your this is we're not okay. Thank you. One cup of water and then what I did on the top cleared. Yeah. I put a teeny bit of fleur de SEL. Yeah, I love the contrast saw last week

which is perfect for Valentine's Day. John, what kind of chocolate on lake? Let's get yourself some good chocolate. You've got to go out using 9 times day dessert. Yes, and wonderful. Nice. Thank you so much. Happy Valentine's Day. These recipes. >> Ted today dot com slash food will want to stage. taking things slow today that Russia is. Joy. Bauer is here with 2 tasty dishes you can make using. >> A slow cooks like here? I know. Yeah, haha. >> All right. So we're starting with your Mediterrane

an stuffed peppers. Yes, no. And so I absolutely love my slow cooker. I call it a magic pop because quite little really you could toss a handful of ingredients into the Magic Pot said it. Forget it. Go that your business, you come back and you have a home cooked the letter, how it feels amazing. It really does sort of making the stuffed peppers. It's a little I just had set out a little out of the box for a slow cooker, but I think you're going to love this. So we're starting here with one pound

of lean ground turkey meat, but it could be before taking second as well. Yes, so dealing you could start getting stuff and that is can one man of diced tomatoes. This is wild rice, which is little cut its cup to know what was leftover rice for. This became a little bit of said she's going to do with that. I need to eat and some diced red onion and now I'm going to waver it up and that's partially I have some d-il. I loved it, especially great deal. We've got some garlett dried oregano and put

some crest, right. All right. Here in a little bit of saw and we just mash case the Putin some saw and I don't mean much to cause the Fed is society's aptly. Yes, okay. And now now I hollowed out our low CARB Vitamin C PAC best use. >> And so I did that. I them slide activists and I. >> Like the sweeter ones. But certainly if you like green, you can use green. I I like to mix up the colors and I use 6 because in a standard in a standard to court slow cooker, you could fit 6 negley. 56 right in h

ere. You put the top on. You said it on high to sit in there for 3 hours. And the only thing I would say the ad is that a he you need result. Let's talk about that. And this isn't so simple as to any pace, which is ground sesame seeds a, you know, there's protein in there and some fiber adding a little bit of fresh lemon juice or garland. Joy, this is good and a little bit of water, the station and a little bit of salt. And that's it guys and But after that come out, yes. And you want to serve t

hem right when they come out. Nice and hot on that. You know, you're right about to and the top really put it does it makes it saying that while with. >> Most people don't think about it, a slow cooker and dessert. Yeah. >> This does. It's so 5 G and it's so moist. So we're making chocolate banana fudge cakes here. I have a mask on and which is going to bring it to attrition and fiber and potassium, but creamy sweetness to add just a little bit of vanilla extract and a pinch of salt. And so now

I have a cup of semi sweet or dark chocolate chips and I melted. It is mounted in the fridge. >> He things nelp. You can use a double boy at it. I believe it. So yeah. So you with this. And and now now you're going put in the almond flour. This is also gluten-free. And we prayed and a little bit of baking powder to hug your flowers and joining us on you. >> Use regular flour, but the almond flour makes it that much sort of we and doing like trust me on this. Yes. So this good in years, 6 ounce r

amekins for a little bit in the slow cooker, right? Yeah, I need you all to take a bite of this on that at least a few hours or so. It's time for dessert cases a little early for Valentine's Day. But when it comes out, he in the super warm, it's almost like a molten chocolate Ackley. Haha, isn't that good? And you could only slightly taste the banana, but it's so 5 G and it's so delicious. I I like these. It is it again. You saw what? What went into it. All right. What stuff was delicious. Thank

s so much, Joy. Thank you so much. I have to >> What these recipes these are both has go to today dot com >> Now that the weather's warming up. The last thing you want to do is to spend hours inside cookie that Stofan Katie Lee Beagle, co-host of >> Food Network's The Kitchen has a simple she penned recipe. So all you have to do chop out some broccoli and some sweet potatoes. You want your sweet potatoes to be in queues and your broccoli can be, you know, a little bit on the medium side because

you want everything. The cook at the same time on the sheet pan. Okay. So instead of buying fall is of salmon. We're going to just do one big piece and you all have says supermarket to D scan it for this recipe. I do most the time I cook salmon with the skin on. But for this one because you'll see we're going to add a sauce to it. I like it, OK? So I'm going to ask. >> A little bit of oil. >> To yeah. And some salt and pepper and all I did was there for that coming up for me 5. So that's all we'

re doing to it. And then we're going to make our sauce because this is a honey mustard. And I didn't even tell you all what we're making his broccoli. I've got a full part of honey and I like to use a well. Yes, yes, I'm very making of that. That's right. Your good. Yeah. And then mix it together. This goes right on top of the salmon. So simple. Some of it's going to run off. And that's okay. And because we're going to mix that with our veggies. So will you take those veggies and scatter. Haha.

Yeah. Haha. You wash your hands. Yeah, I watched earlier. All right. So that's going to go into the oven or put parchment paper on because that makes a clean up a lot easier. That smart. But yeah, when you're barely you want to use the elbows. Yeah. All right. So put that in all of them. 425 degrees. It comes out like this beautiful. Yeah, it's very easy. We love it. Haha. 45 about 25 30 minutes now. If you want to do this plays cook your broccoli and sweet potatoes for about 10, 15 minutes. Fir

st, then actor salmon filets and cook at the rest of the way, because it will be a different cook time. All right. So you want to have some leftovers for lunch, a family? We're going to make a little salmon salad here with a live in Cape Irvin Kipper some we've got our work and then Dole's asked end there and some capers and Dijon mustard pepper it up. Little splash of white wine vinegar here now with get was get whisk it. And then we're going to come down here to our salad. How beautiful just g

ot bit and let us I've got family sliced celery and here I've always got celery in my fridge. Some cucumbers going to coming to you can just use what Yahoo. Jenny said, you don't cook what you're doing. Great handball. Assemble a night job. All right. We've got China campers, not real. Haha. That's trouble. She will be surely sweep. It is like occasionally offer caught, OK? All right. So we're going to add our salmon in here. Just flake it up after it comes out and you can use canned spam of thi

s. If you didn't make the rest pay in canned salmon is a great to have around. If you want to add these register, you can if not have it right on its head and look at the address. Yeah. I've got some down here for you. Gotta take take one of them. Have a fight. This is my large portions of salad. I call it my troughs out was >> It is super food Friday. So on a March madness, we're changing it to start mad. Today. The tradition of health expert Joy Bauer is here to share to not one but 2 sweet po

tato recipes. Good morning, Joya. Good morning. >> You look. Good morning, guys. This is always the best part of my week. And yes, the sweet potato is my first draft pick because it is loaded with potassium to help manage blood pressure. It's got a big dose of a beta carotene, which helps support a healthy immune system. And it also promotes a glowing complexion. And let's talk about that fiber. It promotes regulate already, and it also helps to enhance our heart health. So I'm actually going to

show you, too, and out of the box ways to enjoy this nutritious and delicious with vegetable. Okay. So starting with the Shepherd's Pie? Yeah. It's like screens. Serious comfort food. So here I have. I peeled and chopped up a pound and a half of sweet potato. But I'm going to do something a little crack date to cut the calories and carbs and mixing it with a pound of care. It's because we then cook this in a great big pot with a couple of cups of broth. You can use beef, chicken or veggie produ

cts and you let it simmer for about 20 minutes until it's very fork tender. And then I mashed the entire thing up and the carrots and sweet potato, a blind so beautifully together and you see they have the same orange color, the same della video tax check. So it's really a you said you're you're always on it, Elian. And then I just add in one tablespoon of butter and a little bit of salt and pepper and then Amash this up. And now after this is all nicely master going head over to this total and

I'm going to show you how to make that need the saucy bottom line. Okay. Come with me. Haha. So here we had our lean ground turkey, me and on the to do we want to have that Miami flavor. So I'm adding in a tablespoon of already brown the knee and adding a tablespoon of reduced sodium soy sauce and a tablespoon of w sus. You know, I call it that out because I can't pronounce. It was just got to out. Yeah, thank you. So now I have these are just, you know, a some seasonings. I have garlic powder.

I mean, powder and I have some tomato paste. The tomatoes piece is really important because it's going to hold it up, both the texture and the flavor and we mix this up and then we need those veggies because the shepherd's pie has all of those small little bit edgy is normally peas and carrots. I's a frozen Mexico and this is straight out of my freezer. Her adding them, it's still frozen. Okay. And if you want, you could thaw them at room temperature. But I haven't frozen and then last but not l

east I I reserved the Brock. >> From the sweet potatoes and a carrot and a a little bit. We can we will skip this because we want to get to this next recipe as well. We're running a little bit. So how do you how do you top all this? >> Okay. So we have this over here and then going to add our sweet potato, right? Right on top of army will make believe that the media. That's right. And then how long are you going to break that? So you bake in the oven for about 20 minutes from 400 and it will let

you ship and show you what it looks like. I finish it off it under the broiler. A very nice. >> What's our last? What your last year. We just want to make sure I get the shot. Let's just show up with the recipe on today that. Yeah. >> So I use that same sweet potato puree and I just lay it. I did that better in this one. I added a a bit of ground cinnamon plain Greek yogurt, a drizzle of maple syrup. >> Berries and some granola and guys, this is a mouth watering part of the thank you so much we

ekend. We'll be ready, guys get. what you did or have with them a punt. And if you're not a super chef, yes, yes, yes. That is my actual building. What exactly, you know, my mission now because my dad is Darnell. So your special? Yes, yes, okay. So we're going to do 2 sides. First of all, you have a big family. Yes. So I hear these are you know, you can spread these out a little bit trying to get 2 meals and this. Okay. All right. It was the first one. This is a side dish that tastes better than

the sounds, OK? What else week? But hey, the mac and a little bit now and mac and cheese all get to it will run out of time. So I got the room. All those crazy. You want to sure? Superintendent Nikolai has little Bradley added to the mix. What's in this mix has little brown sugar is hard to parade right there. Little sir. He was mixed up is canned. It is the easiest thing right to make a simple one. Well, the is always in the House. Okay. Let me just kick on. So this is easy. You go ahead. I go

t a little cheddar cheese a year. She said at right in there with the OK, OK, you go into something good to eat. And you know what? As we're talking. Go ahead. This is while you're right, your wallet friendly. You can see that it was definitely take down the price. So you think if we go back and she said, yes, that will put in the dish. Talk a little cheese while Kate got a break partners. But this is like and not like carrot cake. What parents and kids didn't make sense. But yet now people take

a second super shocked. >> 20 we've got one of food wine's best new chefs with us on a Castro, a Mexican restaurant lengel my the day in New Orleans was named one of the best in America by both not just New York Times, but also one that with you. >> Well on. >> On al Qaeda and within about a great to have you first saw the name of the restaurant, one mother. What does that mean? >> Amy's mother tongue. I named the battle because the people here nice big. They always assume that. I think I love

what I always say like, yeah, that's fine is I'm always like my mother tongue. So that line in the restaurant and one mother. >> Sebring the Mexican flavors to New Orleans. You have this incredible menu. >> People data and all the sauces gestures. He said what they those and get by without us. You know, point at the menu when you order it. Haha and the right. That means in peanuts, right? And my grandmother used to make it as you said, that you would like to get him usually. So he's a really imp

ortant and this to me because it just reminds me of home. Yeah, so we're going up. But I mean, my own obviously. So we're going to make it. We're going to take a seat graduates about every day was checking in this when you're eating a way around them. And it was a protein in a chicken. Oh, yeah, you know, make sure that you that there's beautiful settings in self, OK? So you can write it wasn't me. It is the gun. But it's by coincidence. Not by this. I got we're going to receive mix is going to

be toasted seeds, sesame seeds, almonds, and peanuts that are going to be chopped so test. Although sees together to elect hosting separate separate legal, they chose a different razor different sizes. The question I've left that one citric acid salt to Merck. You're going to like make this up. Very hearty and delicious. Yeah. Keep on for the sauce around. We're going to our oil. It's hot and this she left without a car without this us having previously told us that it is on to what he has on ou

r bodies. >> All right. That's money is going and going and going and some garlic and saw her name of God thing with salt and then and then the not make sure those in our night out you could run out. >> All this a good fall. Did that. You know, it was actually a full day, OK? >> Kate? Tomato, tomatoes. Yeah. That took about 30 minutes or so to start drying out. Got out a little bit of water. She doesn't stick to the bottom of your body. >> This feels like a protein substitute because it's got so

much very hard. Hard. Yeah. >> And then from this guy, you're going to hire people to do just roast in the oven hall. That supply. Why at that little scoring scoring last to get down deep and yeah, there it is. >> And Kyle, who thought of it. >> The news this spring clip. Wow. Yeah. With the not cede, make sure these are really little late coming. Anything though. I oh, yes, you are my Queen Rania over tofu on. >> You can be on a cost or if your house tonight you can with all this been kind of

person. The rest is checking out today. Dot com slash food. >> Today fit men. Cook found himself. Kevin Kerr a as a on 2 of our favorite sides created in collaboration with the friends over Instagram. Kevin, always good to say thanks for your time to see off. Hey, what's going on? That's still with us. Is a Brussels sprout while the price mix? >> Saying yes, yes. All right. So Brussel sprouts, a part of like my least favorite veggie, but I love them this way. So these are April roasted veggies a

nd some onion. And all I did was just Rosie's for about 15, 20 minutes on a high temperature. Put these into your air fryer at in some maple in the last 2 minutes. You know, air Fryer, you've never put it. Yeah, here likes our song. Yeah. Absolutely. Crispy edges and that's what you want for Thanksgiving. It's really important in this. We're going to combine these with an amazing wild, great wildlife mix. And this is just like some brown rice. It's black rice, it's red, right? It's all of the co

lors. And it's really, really interesting because this is a very fitting recipe, but it's also just happy, healthy, good for yeah. Don't say that out loud on Thanksgiving, but I want to hear that right. And then we're going to add in some more sweetness with some cranberries dried cranberries and then some crushed pecans. And let me tell you the all once you just begin to, although I wish you could be a little 92. It mean if you want to get a little bit more, you know, maple, you could this as a

lead on there and it was going to say anything. And then you just add some sea salt and pepper as well. And boom, let me tell you all, this is one of my favorite dishes and one of the only ways that I can even spots without putting so the amount of Velveeta cheese on. I was really quickly because we have to move out and put it in the oven and from what temperature and then how long before you take him out. But in the air fryer? Sure. Sure. I put mine in there for about 400, you know, 400 and th

en I do it for about 2025. Minutes to an air fryer. I'm telling you just put it in there for about 4.10, for about 20 minutes, crispy edges. So maybe you don't get the oil. Don't forget the oil. That's really important, too. >> Can you use any price or is that the rights that you recommend? That's like the way you know, you know it. >> You can use brown rice. You can use far just any type of green that you like. I was just trying to incorporate a lot more of the complex carbohydrates into my die

t. And, you know, it's just an easy way to sneak a man on things. And, you know, and everyone is trying to, you know, go. >> I want to ensure we get to this with the tenant plan. Team Ash. Tell us that. Yes, yes, yes. >> So this is sweet potato. Plenty mask. This is like its soul. Food met with African, met like Latin American. All right. So what you're going do? But for the sweet potato poke some holes in the series or do, Craig, this is going to be a recipe. All right. To then get yourself a p

lan to say now it needs to be a yellow and black one. Please don't get the pure yellow ones because you're going to be yelling at me. Talking about Kevin. You ruin Thanksgiving is not so easy to get the black ones. Yes. Going to do get a bit this week. Licensure don't yes. Reason given an and then write me and say your recipes terrible. He just bake this baking in the oven. You're going to take this for about 25 minutes. Take this one for about a full hour. OK, then you're going to come over her

e with your mashed Nash, everything together. You're going to add in a little bit of all know we're going to keep this plant friendly for all that begins over Thanksgiving. A little bit of the gun, but are full, OK, good for shade. And then some Oakes, some coconut sugar, which is amazing. And then a little bit of sun and then boom and then mixes together. And what you're going to do is you're going to take this in the oven you all for about. I'd say about 25 30 minutes or so. That's it. And the

n you can take off the top and just a little bit more sugar, a little bit more butter. And then it comes out may sing or harm allies mask that pull off. >> Can come back for these recipes and more today dot com slash fruit. big by reciting some of your favorite foods to get more volume, but without sacrificing your waistline. >> And who better to show us how to do that? And joy Bauer today, nutrition and health expert who was pretty clever. Let's start with this iced coffee attack. >> So this fi

rst one is a great tip for people that love iced coffee. What you're going to do is take your leftover black either regular or decaf coffee. Put it into an ice cave painters and freeze it. And then when you get an ice coffee, thank you. Just put those ice cubes and all of a sudden you have way more. Visually also has the cutest. Now it doesn't. Yeah. And coffee is loaded with antioxidants. I really like this one. OK? What's next? Okay. So I love a bowl of oatmeal. Right? Oath is a wonderful whol

e grain. It helps to lower cholesterol, right? But by adding in chopped apple, you get double the volume and if you leave the skin on the apple, them double the cholesterol lowering property. Yeah, it's so great and that the apples are naturally sweet. So really you don't even have to add sugar a little ground. Cinnamon and national. You have hearty breakfast. I loved one or 2 ago. Yeah. And we have pecans and that is well, it's good to have you pump up the mac and cheese we'lll have a creamy dr

eamy ball of mac and cheese you. So just by adding an roasted sweet potato pie, you first of all, you get a beautiful pop of color. You increase or even double the volume. And you have. And beautiful creamy texture that compliments the mac and cheese. But you also get a blast of be to catch teen for a glowing complexion. Haha is a super food. I wasn't expecting like that. Isn't it delicious? Yeah. He sort of not savor and it screening can choose. The other thing is if you have finicky eaters in

the house before you add it and you could Nash it up and then mix it with the law guys and one of the morning. Okay. We have created a bulkier burger with benefits. OK? So this is a burger. You see the size of that. This is up LB of either ground beef or turkey and hear what I did on this one is I literally next the sea same pound with 2 cups of chopped greens. So again, you get a bigger burger is absolutely delicious kind of grunge. So here you spinach, but it could be kale, Swiss chard, collar

d greens, really anything that you love me this chap it up and you had it right into a good for a good record. Alcohol in the home. He's the 3rd really are. Yeah, sangria and hair and lay has antioxidants thanks to all of the fruit Bryant, but also they generally will tend to do. We want to see that is going to say this is what we're going to do after you have your glass of sangria. You just add in the top that off with what are your favorite or clean water. And so it's slightly will dilute the

blues. Get give you more and it adds the physiological, OK, let's do you think it's J? Yeah, with that now and you know what else with the food? And it's just beautiful. It is. I think it's such a, you know, asked to give you to my awesome selling all these ideas. in the chef. Tanya Holland. >> Of course, is best known for her inventive, take on modern soul, food and comfort classics. She's also the executive chef and owner of Brown Sugar Kitchen in California. Time is so good to see you. Thanks

for waking up early this morning. Well, that's just you know, we showed you the second together about 4 years ago. I think I remember. Thank you. >> Before we start can tell you, I want to talk about this podcast really quickly here top. Thank you. Tanya's table. I you know it. Sure. Curry and Danny Glover. What can we expect to do this time around in this new season for streaming? >> I was going to be really cool. You know, such a variety of people. I had the best conversation with Lars Ulrich

, the drummer from its house. You know, you wouldn't think we might not have something in common, but we found lots of common to nominators, which is something I love. I talked to Black Panther legend Erica Huggins, like really, really fun. And I can tell you really quickly before we get to the food, the heart of new soul food, I mean, it's a made up term. >> Hear from him because I created. >> One of the first people to use it. But, you know, just like every public food, it's like we've got to

move it to, you know, that the new ways of eating more sustainability, more vegetables. And yeah, always delicious. That's so tell us about this sweet potato kale hash. I see you're working in the veggies for sure. Yeah, you know, I mean, so you have their sweet potatoes and I just look for different ways to use them instead of, you know, the traditional way of cooking. And I love a good hash for breakfast. So I have some ideas Carmelite here. They're just cooking to the translucent. Everything

fresh, fl pepper, yellow and red. You can use screen if you arms. This act could says down. But these are like simple items today. You know, most people have is around that very expensive. Easy to accept it, right? Use up to yeah, exactly. You know, you might have left over. So what that comes down a little bit. And then I add an currently no, actually mixed in some of the loss and which is B the dynamic out. And you just, you know, taking off just after the stem and there it takes a little bit

longer to cook if you're braising, if you're making a studio, but the staff before just going to cook this down. >> Tanya, how long does the dish take from beginning to end roughly? >> I would say 20 minutes to allow the we're going to take you along as is the deicing haha. So, yes, I step out for size, but I am. >> I have some sweet potatoes are already diced and cook think just cooked in boiling water for 5 minutes, starting a cult wire You know, they're so for him. But they mask. But you don'

t overcook them, for example, one pot now part of this. So that cases like Apples are cooking time. You really quickly tell us about your show on own. It's called Time is Kitchen table. >> Yeah, I was really fun. I mean, I got to have friends come in, sit down with me. >> I'm cooking some of my usual suspects favorites and I have that was some great conversations and we did 7 episodes of our folks to do more. >> That's great. All right. So how you finish this off? >> Some of the things you see e

verything is going down. It's gorgeous, right? I think full. But it tastes good. And here's a serving suggestion. I say I'm going to happen with the sunny side up. And I remember that I went over I mean, you could you know, the whole idea was to be a little help there. Her with her favorite hot sauce. Yeah. And sauces. I love what every his comfort dish. Yeah. So much. Thank you to all my friends. >> There are absolutely few times you guys. You got it. Go to our website for this recipe at today.

Dot com slash food >> It's another edition of cooking with out and what we OK? So I know everyone has their own chocolate chip cookie recipe. This is one I've been trying to perfect for years. So instead of using just regular flour, I'm going to use half regular far have the flowers. All right. We already have the regular flour. And here at the flower, >> So we're not going to flatten it this time because I like to cook a little bit extra flour that makes it a bigger fatter and soft. Now, this

is what is going to get combines with a so they can. So that we keep on the gold. All right here. Secret number 2. Instead of all that are going to use half butter and happens to the even though it's equal parts. Sugar and brown sugar is a little extra brown sugar than regular sugar. I think you just do a little extra sugar cane. My my happening You know, this is We are a number of things and you know, not a lot. A lot right >> Which part of the chocolate chip cookie recipe? Don't we have in her

e? Yeah. Yeah. What it is. I don't know if this is quite a secret but we can call the secret number 4. I like to leave a big blob of Kentucky. Wow, right. Super number 5 that put these in the refrigerator for at least an hour. So they harden up nicely and go right from the refrigerator into the my last year as they go into 375 degree oven for exactly 14 minutes. Even if they don't love done it, take them out where the recipes and more head to call them stashed in it today. We've got 2 ladies who

are going to make our morning even sweeter. It's my an area Christensen. They're also known as twin to cook. And you know what? You come to the right place because Barbara and I've decided to start our Instagram handle. Y'all called twin that eat or you enjoy. >> Baking cookies and their Brooklyn kitchens during the pandemic to creating a successful baking business. And all I admire your work starting to show to is that right? So excited. There's so much happening right now and we're just so mu

ch so excited for everyone to see what we're working on. Yeah, we're excited that we're starting an Instagram insp b >> To show you. >> And we are making the OG and that is a brown butter. Dark chocolate chunk cookie with Cecil, OK favorite? >> If you're rich and has a cookie addiction, see, walk us through it. >> I'm gonna take youth. And so first we're going to be on the butter. You want to be on the boat out media until it gets an A T send an Amber color. I'm going to say 7 to like 8 minutes.

I'm around roughly around and then up. In the meantime, what we can do are trying to always do the dry and wet. Yeah. Exactly. So you're going to start with 2 cups of flour. You're still laughing. Haha. Part of being that's when makes the big thing. So that's all you're going with that together. Okay. You're good in the kitchen. I can tell. Yeah, in the kitchen and the pantry. Well, mix that up and then we have the it's cooler and you wanted to get to room temperature and then you're going to m

ix the sugars together. Came out. And if you want to pour that, I'm here to. Yeah. All right. Jesse want to help me? I love it. Yes. The brown sugars. The chevron. I'm to get. It's going to get like a light and fluffy kind of I guess. Yeah. Yeah. Then you throw the vanilla and they add his mouth. Amazing. And you just go with that up. Like don't be shy. Put all that. Sure. I'm one of the gym. I can tell ya what? Greece. Right here. Okay. To be here on the eggs. Hatch of Utah. How to? Yeah. And y

ou look orange. They are. That's the way it's and you're going to mix it until the cream together. Yeah. And that is going to be lighter in color and a little fluffy extra mile. Amazing. You will be it will be tempted and right over here, we have some chopped chocolate chips. We have some chocolate. We take it this way and that, yeah, let's go over right here in the back edge. And what you do is you mix the wet in the triad and then that is going to create this beautiful that we have. My gosh. G

orgeous. Yeah. And scoop it up any size you want? I do it. Huge cookie. When dieting. I do what I'm cooking. That's why we exactly know why that one who you guys have that wind talk you out. Speak on my watch all the time. We look at each other like eye contact. Yeah. Finish each other sentences all the time. And what about psychic abilities? Yeah. What are you thinking right now? I want my cookie. These are ready. How long do we bake these? He calls at 3.50 for about 7 to 12 minutes of it happe

ning on your that, you know you're out. Then you wanted to get light brown, golden Brown about the edges. Okay. Yeah. It looks like you top that way at the new top. It with some chocolate chunks to create the beautiful pool that you see top of us. That's all done. >> All right. Little twin art when some boat went to you definitely want to have it. But milk. Yeah. Haha, thank you so much. My eyes. >> Are you had the AK the twins that cooking when city check and staff and find these recipes go to

dot com slash food We're going to make some super delicious yet healthy cookies. And I know because I was all right. I got there. So yummy. They are soft. Bates peanut butter, chocolate chip cookies. And then very simple to I cook awesome. So we have here brown sugar and is only 6 tablespoons. Most of the time cookies will be at least a full cup of sugar. You know, they're great before that. Let's begin to address the ongoing put in a teaspoon of vanilla extract to beat the eggs before you put i

t. Yes, but we're doing crash cookie that that that's going to be one cup. I hope that we need peanut butter. I use joke if you want, you could use chunky and also for not allergies in the house. You can swap and cleanup honor on my back as soon as sunflower. Yeah. Now instead of flat, how are these a flourless and Louis Freeh? We're putting in cuts of old-fashioned oats and now we're just going to fold in our 70 sweet or dark chocolate. Yeah. All those. Absolutely. You are the boss of your cook

ies. Okay. Anything you want. You're going to just not good but them it's got to thinking she was a little parchment paper so they don't allow them to cease. All I saw was the key guy of saltiness Miami by they I have a better goodness. Oh, my God owes a chocolate and flaky sea side of the the soft and challenge. You make a lot. 10 minutes at 3.50. In the oven. You're done. You have these easy. Haha. Now this is even easier. I'm making a chocolate fudge with just 2 ingredients. Now all we did he

re is so to date, these are pitted dates. They go and the blender with a little bit of the leftover water and I like whiskey running. You catch our oquirrh use or whiskey and now we have that are sure dates. I think it shows with melted semi-sweet and habitats. You put this right into it. Lined with parchment paper loaf pan and the freezer for one to 2 hours and then you slice a much brighter tip, right? And then they stay in the fridge for I'm a little nervous about what this will do my teeth.

But I am going to you're going to really love this as of 5 G consistent, allowed to get into intelligence and it's good for you and get some fiber from the date. >> It's that Tillis last in the freezer. If you wanted to make it to the head, even I would say it would stay in the freezer for probably one to 2 months while and it's going to last for up to a week. So to winning recipe. Haha. Haha, I think that so much for these recipes head today dot com slash that. >> OK, we all know eating veggies

. More veggies is a great idea. >> But that could be kind of tricky with the kids. It's true. So we called on Chef and cookbook author Nikki Dinky. She's sharing recipes from her new cookbook. It's called More Veggies, 20's, Easy Kid approved meals and family friendly comfort foods with surprising veggie twist. Good morning to you, Mickey. It's so good to be had. Cannot wait to share some of the here. So funny. I'm looking over that mac and cheese and whatever that is a minor and veggies and the

re's a there and say potato, yeah, there will get there. So you let's start first one. This one sounds to good to be true. Double chocolate chip muffins with that as these. >> Yeah, it would make these these double chocolate chip muffins actually have 5 cups of spinach. And that's what I'm going to do that. What was that? I said what I container of spending and basically all you're going to do is you're going to put that inside your blender. You can add some normal ingredients like a get a littl

e bit of milk and that Putin just a little bit of oil and vanilla because I got an oil replacement here. Okay. And what that is, it's a condo. So the out of cars, another healthy ingredient that's going to play some of that oil, OK? And the U.S. Heidi. Yeah, taking something that my kids love to anyway, especially something like muffins with chocolate and I pulled in so that no matter what happens with the best of the day, I know they've had their spinach. Yeah, a little better. Yeah. Just blend

that up. We just ended up. It's going to look like this guy in all of its groove, Lori. And then we're going to add to our dry ingredients. I just got a little bit of flour, cocoa powder, some brown sugar and then green next year. >> Right. And that tell you, I've been doing this for decades. I have never seen anybody put spinach and shot them up. It's a scene out of the hunt for decades this. >> What do you do in cooking segments for 22 years? Literally. Haha. Only 29 Yahoo. Know what about yo

u? The the big I mean, I love this. >> Well, it's I have so much trouble finding a ripe avocado at the time. What? You're what you're good hack for that. >> I agree. It is so difficult. I mean, really buy that happens to keep multiple on hand. Yeah, I go to the grocery store. I'd grab another once. I got one. That's a little. All right. That's a little under. Why put it in the fridge? It's not like an off color and to a degree patients patients out. So Nicky, I want to run out of time here. But

I mean, I'm sure are, you know the answer to this, but the Spanish doesn't overpower the chocolate at all. It really doesn't. Even you see a lot of green takes here. But even that is going to go away when it bakes. So we've made up just about 20 minutes and the green car goes away completely. It's nothing but that rate should be dart. Chocolatey brown. I'm telling you that is that I'm always they are tender and they are just the most delicious. My fans that you're going to will be anyone. I know

. That's fantastic. >> Welcome back, everybody. Well, this morning on today, food we are joined by one of our faves from her kitchen La Giada De Laurentiis takeout actually joining us with too great. >> Good morning. Yeah, it's one they're not only full of flavor but they're good for us to perfect for anybody looking to slim down for the summer. >> Both of them can be found in John as new bestselling book. Eat Better. Feel Better. Just always good to see you. Thanks for coming back at what about

the guys? Good morning. Good morning. We've got a storm, this new cookbook. >> Adam, you know, this new cookbook is a little bit later than the ones that had the past talking a lot about my and my journey to feeling better. And I wasn't I wasn't so well in my early 40's after working and having a child and had chronic sinus infections, it was always sick. So had to find a way to eat the things I love. But, you know, reduce things like sugar and refined, a car, carbs and grains and gluten and da

iry, you know, some of the regular cold front. So this book a sort of has a three-day review where you can clean all that stuff out for 3 days and then slowly reintroduce stepback it. So you get to eat on things you like and still feel great. All right. So what we did today, John, a so we're going to make a raspberry vinaigrette actually for a great salad that you can take to picnics or haven't home or as a side or even as a lunch. It's an s school and all of salad. We put some mustard and olive

oil a little bit. A tablespoon of apple cider vinegar and a cup of fresh raspberries. So in the summer I love to use fresh berries to make that address because I think they look really pretty. And then you just blend it all up. And it ends up looking like this to avoid the loud noise for the next 20 seconds. I'm not the cat. I usually make a bunch. Yeah, exactly. And they're all over the place. So to keep the mostly so I think a bunch and I keep them in these in these glass containers in the fr

idge. Second, pull it out. Whenever a king maker blueberries, you can make it with strawberries. And then what I do is I just hot rice salad. It does. It keeps for a week. Top of that. And you guys, it's not just for salads. I put it on chicken. I put it on. And so there's a lot of things you can use this dressing on it you want. So then I use a little bit of a roasted almonds and then a little bit of gorgonzola. Obviously, if you're doing it today, read that you want to remove it, not and the g

orgonzola, but otherwise you could have people that live there and you can use some chopped olives. I like black and I like green for that nice sort of rich flavor and then some more raspberries on top to make it colorful. And then I take this great vinaigrette and I think people don't take about making vinaigrette from fresh berries. But in the summertime, it is perfect. And I don't know if you guys can see this, but you look how beautiful that soup. You can see that great. Yeah. Exactly. So fo

lks out and you can see that the the color is so by Brit, it's one of the best ways for me to get my daughter to basically eat it. There's also some shaved fennel in here because I love the crunch and that that vinyl has a lot of nutrients. And I think people see that the grocery store to bold and they don't know what to do with that. You can just say that released. You know, I was like it really did look like it was makes what you can put out a mandolin and you want so they price and yeah, you

can just take it nice and just slice it just like this. And you can see that kind of falls apart. It's not it's taste like licorice, actually. I'm like licorice with no sugar in it. So you toss that on top. And then you also I also like to add beside asked, adding scrolled, you guys know as school is, you know, it looks like it is, but not not a a quick it's intimidating now, really, we just watched like romaine, Craig. And you just clean it up and you chop it up. You just put your salad. And I

also add a little bit let us because it's nice and soft. So when you have like a leafy green has a lot of body to the kind of have to to a little bit. It's really nice to have something nice and light and buttery to go with it. So any textures is really important when you're making a salad so it doesn't feel like so much wreckage. And Craig, if you don't want to use s girl cause too intimidating, you can always use Romain. Haha haze. That's because everybody's always into the cookies. Yes. So th

ere are chocolate I know. But it's so basically the key will add a little bit of crunch to that, right? Seen toast the quinoa in a skillet until it gets just ever so slightly. Golden Brown and I toss that ID at the scene, using no refined sugar and no refined flours. So coconut flour and almond flour. You add the quinoa in chocolate chips and you can use whatever kind of chocolate chip to like. I like dark doc. Talk lit the fuse milk. If you want it and coconut sugar and so you mix it all up, yo

u donate. You can see making a bowl and then I just scoop it. Chill it for like 30 minutes and then thrown in the oven and it's it's what you would say. Let this young man. It was like 18. Wow. >> Happened today. Have Cookie. Yeah. Thanks job. People who pivoted and took their lives in an entirely new direction. Today we're meeting a woman who traded in a Wall Street courier to raise your kids. And that's when she discovered a delicious new talent. >> With recipes are for the Birds and never mea

sure. >> Garrett jellies, chocolate chips in Williamsburg, Virginia. 63 year-old Jean and Shelley is in the zone. The campy stingy with the chips every day she cranks out dozens of cookies from this kitchen with her husband, Anthony's health, where the Magic's going to happen. Kids a far cry from their past lives in a very different world. >> I got my ba in economics. I graduated college in 1981 and I knew I wanted to be on. >> Wall Street like that was my dream. Gina ended up working in commodi

ties trading for several brokerage firms. We executed orders. >> You know, I went out and got business. We traded. So I went down to the trading floor a lot. Not actually how I met my husband. >> They got married. And after 13 years and finance teacher realized she wanted to be a stay-at-home mom instead raising 4 kids. >> I just felt that I was the luckiest woman and the world. That was the culmination of my life. But >> it was also the beginning of this business. >> That's because as a mom, Gi

na discovered she had a knack for making really good cookies. >> I know it's so cliche, but I was the mother bringing the cookies. So all the games, Iran, the big table at the Christmas fair and my wedding cookies are so popular. It was like insider trading on the people like would come in early. Why them put them under the table before they even more now for sale. >> So after the kids are all grown, Gina Board with an empty nest decided to get back into the market in 2018, not in blue chips but

chocolate chips. >> I said to my eyes when I so cookies, we usually want to point out looks like people like them. Let's try it. And we want to buy, unlike acquit like this. We didn't know anything had a buyer, another like that are these kind of work tables. And and it really just sort of morphed and started winning like accolades, best of and Williamsburg and best in coastal Virginia. And then of course, pandemic it. >> Like many businesses during COVID she pivoted to shipping. I'm going to d

o 3, 4, packs and starting online at Goldbelly but eventually selling through several high-end retailers were really, really proud of not knowing what we were doing doing this on a whim and now we're winning. Will do. >> 300 cookies for an event for Valentine's Day numbers like that fuss me my first big order like that. I was like a deer in the headlights but now I can do 10 doesn't on one leg. Stand up and my back. >> Gina says her time on Wall Street was a key ingredient to success. I think co

mmodities taught me the highs, the lows of the market. I think everything in life is to set up and you don't realize it at the time, you know, could have been 20 years ago. Set me up for this place and time if you have something in your heart, but you want to do trying like and again, fact commodities, if it succeeds, fantastic. If it doesn't, it's not the end of the world. >> Commodities for cookies. A trait that so far paying off. >> Pretty well. When I do the cookies, it's sort of my art like

I'm channeling something in my head through my hands. It's like such a kick like all the time. When people buy it into an like he's a really delicious like that makes me really, really happy. >> And they're good. We have these are okay, dangerous cookies. I had a box in my room. >> Meat hooks of locks and there's no longer block. And here's the thing. In addition to talking, she sells all different varieties. Italian wedding cake cappuccino, dark chocolate sea salt. She makes every single cooki

e my herself him into a little salt. And it's it's good