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[Molly] I'm throwing
an outdoor birthday
pizza party
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00:00:03,066 --> 00:00:04,700
to celebrate my good friends.
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-[both laughing]
-Happy Birthday!
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They'll love my meaty,
cheesy baloney pizzas.
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Caesar salad
with a little surprise:
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chicken parm
chopped up and scattered
throughout.
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This salad slaps.
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Five-spice limoncello
to loosen us up.
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[friend 1] That is so good!
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And for dessert, my moist
matcha red bean and almond
rainbow cookie cake
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covered in chocolate,
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will make them feel like
they're 40 again.
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will make them feel like
they're 40 again.
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Happy birthday sweet friends.
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[opening theme music playing]
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Look at these beauties.
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Hey, this is me, Molly Yeh,
this is my husband Nick.
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This is our growing family,
and this is our farm
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on the North Dakota-Minnesota
border,
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the place where I eat,
sleep and breathe food.
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My beautiful hot, smart
friends are turning 40 again.
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My beautiful hot, smart
friends are turning 40 again.
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So to celebrate, we're having
a pizza party.
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For dessert, I am making
an Asian inspired twist
on an Italian bakery classic,
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my matcha red bean
and almond rainbow cake.
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It's dense and buttery
and covered in a layer
of rich chocolate ganache.
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It's also so satisfying
to make.
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To start on my batter,
I'll whip up three egg whites.
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You always wanna make sure
when you're beating egg whites
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You always wanna make sure
when you're beating egg whites
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that you don't have
any bits of oil or fat
or egg yolk in there
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because that'll prevent them
from beating up fluffy.
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I'll get this onto
my stand mixer
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and beat until it's foamy.
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And beating up the egg whites
like this will introduce air
into the batter.
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And I'm not adding any baking
powder or baking soda.
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So it's important to get
these egg whites good
and fluffy.
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I'll sprinkle in two
tablespoons of granulated
sugar,
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and that's of course
gonna sweeten them.
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It's also gonna help them
stabilize so that they hold
all that air.
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And increase the speed now
and beat these to stiff peaks.
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[quick whirring]
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It's important to keep
a close eye on these,
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so that you don't
over beat them.
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If you over beat egg whites,
they could become dry
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and kind of separated
and icky.
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We don't want that.
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Oh, yeah.
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That's a stiff peak
right there.
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I'll scoop these out
of the bowl 'cause
I'm gonna use the bowl
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for that egg yolk mixture now.
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I'll combine one cup of
softened unsalted butter,
half a cup of sugar
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I'll combine one cup of
softened unsalted butter,
half a cup of sugar
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and six ounces of almond
paste,
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which is an ingredient
that you can find
in the baking aisle.
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And it's essentially
finely ground
almonds and sugar.
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It's kind of like a candied
dough.
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When I moved here away
from New York, I really missed
Italian rainbow cookies.
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So I started making them
from scratch.
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I thought I kind of wanna make
me in cookie form.
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Asian and commonly
found at delis.
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[whirring]
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I'll mix this up until
it's pale and creamy,
a few minutes.
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I'll mix this up until
it's pale and creamy,
a few minutes.
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Just letting the almond
waft into my nose.
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Personally, I don't mind
some larger chunks
of almond paste,
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so I don't want it to get
fully broken down.
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It's looking pale
and fluffy to me.
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I'll dump in three egg yolks
now, leftover from the three
egg whites that I beat up.
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I'll squeeze in the juice
of half a lemon.
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Splash in half a teaspoon
of almond extract.
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Sprinkle in half a teaspoon
of Kosher salt.
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And then stop my mixer.
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And then stop my mixer.
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And add one-and-a-third
of a cup of all-purpose flour.
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So, it's not a huge amount
of flour for a cake.
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But the almond paste
with the ground almonds
kinda acts like flour as well,
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so it's there to provide
structure in addition
to flavor and moisture.
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I'll mix this on low
until it's just combined.
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So, typically, when you
see Italian rainbow sweets,
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they're in cookie form,
but because of the celebratory
nature of today,
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they're in cookie form,
but because of the celebratory
nature of today,
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I'm doing it in cake form.
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'Kay, I'll get this off
of my mixer
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and then I'm gonna fold
fold the egg whites
in by hand
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because I want
to be careful to treat them
gently and not beat out
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the air that I just worked
so hard to incorporate,
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I do this about a third
at a time.
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And to fold
just cutting down the middle,
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sweeping around the outside
and gently, gradually
incorporating the egg whites.
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So, the batter is basically
done at this point.
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But now comes the fun part.
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I'll get my cake pans.
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I'll get my cake pans.
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Classic Italian rainbow
sweets are three layers,
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and it goes green,
white and red.
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And they're stacked on top
of each other to look like
an Italian flag.
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And usually it's just
food coloring that adds
those colors.
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But today, I'm changing
things up and using matcha
for the green
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and then red bean paste
for the red layer.
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I'll pop in a third
of the batter
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for the middle white
almond layer first.
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Spread it to the edge
of the pan.
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These are eight inch pans
that I've greased and lined
with parchment.
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These are eight inch pans
that I've greased and lined
with parchment.
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And now for my remaining
two layers,
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I'll divide up the remaining
batter in half.
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Matcha powder is very
finely ground green tea
leaves.
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So, it provides that faint
green tea flavor
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as well as gorgeous
natural green earthy color.
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I'll gently fold this in.
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And see this color
come to life.
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I'll plop this into
a cake pan.
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Then again,
spread it out evenly.
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All right, green layer
is dunzo.
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And now for the third layer,
the red layer.
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For this, I'm using red bean
paste which is one of my
favorite dessert ingredients.
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It's common in Asian desserts
and it's essentially just
azuki beans
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that are cooked down with
a ton of sugar.
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And the flavor is
earthy and nutty.
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I honestly vividly remember
the first time I ever
tasted it
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and I thought I was eating
a sibling of peanut butter.
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And then I will accentuate
this color with a couple of
drops of red food coloring.
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Once I can no longer see
any streaks of
the white batter,
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I'm ready to add this
to the pan.
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[softly] There we go.
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I live for making
birthday cakes for my friends.
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It's how I show my love.
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My love language
is birthday cake.
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I'll bake them at 350 degrees,
until they're just set.
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Just about 10 minutes
and the toothpick will come
out clean from the center.
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[popping]
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My cakes are cool,
they smell almondy.
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And now I'll stack them up
with apricot jam as the glue.
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I'll spread it all the way
to the edge.
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You can really use any
flavored jam.
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I prefer apricot or raspberry.
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Pairs nicely with the almond.
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And now the matcha layer.
Okay.
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Now that all of the layers are
stacked up,
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I wanna give this some time
for the jam to soak in
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and really do its thing
so that everything can
be stuck well together.
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and really do its thing
so that everything can
be stuck well together.
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So to do that, I'll wrap this
tightly in plastic wrap
and then weigh it down.
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We got some tomato cans.
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I'll stick this in the fridge
to set up for two hours.
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And then I'll cover it
in a waterfall
of chocolate ganache.
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It's dark chocolate
and heavy cream
that I whisk together.
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Toasted sesame.
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Happy birthday, friends!
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You only celebrate 40 twice.
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Coming up, two insanely good
dishes unite
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to form one
of the best salads
of all time.
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You've never seen anything
like this. It's so delicious.
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[clucking]
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For a scrumptious side
to our pizza birthday
extravaganza,
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that might actually
steal the show,
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I am making
chicken parm Caesar salad.
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You get the best
of both worlds.
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Crisp, crunchy,
well-dressed greens,
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and fried hot cheesy chicken.
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Here we go.
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I'll make
the chicken parm first.
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So to do that I've got
some chicken breasts
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that I'm pounding out as thin
as you can get them.
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that I'm pounding out as thin
as you can get them.
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And this tenderizes the meat.
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It makes it thinner
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so that you have a great ratio
of crispy, crunchy,
fried shell to meat.
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And it also ensures
that it cooks evenly.
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I've got it between layers of
plastic wrap so that I don't
get chicken juices everywhere.
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I'm just taking out all
my anger and frustration.
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And that's looking good.
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I've got all of my anger out.
I'm ready to dredge.
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And now I've got a standard
dredging station setup.
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Some flour, beaten egg and
bread crumbs.
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Some flour, beaten egg and
bread crumbs.
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Into the bread crumbs,
I'm gonna add some
finely grated parmesan,
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Which adds so much
more flavor.
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00:09:02,600 --> 00:09:05,867
Alright. Before I take
the chicken breasts
through the dredging station,
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I'll season them liberally on
both sides with kosher salt.
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Alright, so first coat
in flour.
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Get it fully coated,
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and the flour will help
the egg stick.
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I'll get it fully coated
in the egg and that'll help
the bread crumbs stick.
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And now I'll give it
a full even coating
in the breadcrumbs.
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And now I'll give it
a full even coating
in the breadcrumbs.
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Yeah, so make sure that there
are no hidden folds of chicken
going un-breadcrumbed.
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Because the more coverage
of bread crumb coating
that you have
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the more crispiness and flavor
you get.
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I was late to the chicken parm
game.
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For a while I couldn't
understand why you would coat
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a perfectly good piece of
crispy fried chicken
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with sauce
and make it kind of soggy.
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But I think that's
just because I always had
bad, soggy,
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probably school cafeteria
chicken parms growing up.
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probably school cafeteria
chicken parms growing up.
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So I've since learned
how to make it the way
I like it,
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which is where
you maximize crispiness
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00:10:03,000 --> 00:10:07,166
but also have some
pools of sauciness
where it counts.
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Now I just love it.
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00:10:08,634 --> 00:10:09,734
And it's gonna make
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00:10:09,734 --> 00:10:13,900
the perfect crouton substitute
on my Caesar's salad.
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00:10:13,900 --> 00:10:16,266
Now that these are
fully coated in
the bread crumbs,
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I'll get them
into my pan here.
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I've got a half inch of
neutral oil
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00:10:20,634 --> 00:10:22,634
heating over medium-high heat.
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That's the sizzly sound
I wanna to hear.
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That's how I know the oil's
hot enough.
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00:10:25,741 --> 00:10:25,900
That's how I know the oil's
hot enough.
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00:10:29,000 --> 00:10:32,333
And then I'll fry for
a few minutes on each side
until they're golden.
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00:10:33,100 --> 00:10:34,734
These are already starting
to get crisp.
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00:10:34,734 --> 00:10:36,266
It smells so good.
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00:10:36,266 --> 00:10:39,634
I don't think I'll ever
be able to go back to
regular croutons...
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00:10:40,467 --> 00:10:42,533
...after having
fried chicken croutons.
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00:10:44,734 --> 00:10:46,533
Oh, yeah.
That one's looking good.
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00:10:49,266 --> 00:10:52,900
I love seeing
the craggily edges
where they get extra crispy.
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00:10:54,000 --> 00:10:55,741
I'll move these
to a wire rack now.
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00:10:55,741 --> 00:10:56,100
I'll move these
to a wire rack now.
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00:10:56,100 --> 00:11:01,100
This will allow any excess oil
to drip off and it'll also
keep it crispy on the bottom.
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00:11:01,100 --> 00:11:03,967
So, I'm gonna be baking it
on the wire rack as well.
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00:11:05,533 --> 00:11:07,533
'Kay, I'll dredge and fry
the other two cutlets.
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00:11:16,367 --> 00:11:18,533
Heather and Nile are two
of my closest friends here
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00:11:18,533 --> 00:11:20,900
and they actually turned 40
recently.
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00:11:20,900 --> 00:11:25,000
We had a great delicious
birthday celebration
for both of them.
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00:11:25,000 --> 00:11:25,741
It just seemed like there was
a month with not enough
celebrations
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00:11:25,741 --> 00:11:28,900
It just seemed like there was
a month with not enough
celebrations
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00:11:28,900 --> 00:11:30,166
and not enough birthdays.
229
00:11:30,166 --> 00:11:33,266
So I thought, "Hey,
let's just celebrate again."
230
00:11:33,266 --> 00:11:35,066
I feel like having
a pizza party.
231
00:11:42,467 --> 00:11:44,533
While these finish up frying,
I'll get my mozzarella.
232
00:11:45,500 --> 00:11:47,800
You gotta have meltiness
with chicken parm.
233
00:11:48,900 --> 00:11:50,166
Let me get these out.
234
00:11:51,266 --> 00:11:53,467
These are looking golden
and crisp.
235
00:11:53,467 --> 00:11:55,741
I'll add a little store bought
tomato sauce to each cutlet.
236
00:11:55,741 --> 00:11:56,333
I'll add a little store bought
tomato sauce to each cutlet.
237
00:11:58,100 --> 00:12:00,367
I like just the right amount
of red sauce.
238
00:12:00,367 --> 00:12:02,166
Enough to get some saucy bites
239
00:12:02,166 --> 00:12:06,634
but not so much that you miss
those crunchy edges.
240
00:12:11,100 --> 00:12:13,533
A sprinkle of mozzarella
for meltiness.
241
00:12:18,800 --> 00:12:20,166
And lastly, some parm.
242
00:12:22,367 --> 00:12:25,741
I'll get these in the oven now
at 450 degrees for
8 to 10 minutes
243
00:12:25,741 --> 00:12:26,800
I'll get these in the oven now
at 450 degrees for
8 to 10 minutes
244
00:12:26,800 --> 00:12:28,066
until the cheese is melty.
245
00:12:35,367 --> 00:12:37,600
I wish you could
smell this right now.
246
00:12:37,600 --> 00:12:40,634
I'm gonna let this cool
slightly and then
slice into strips,
247
00:12:40,634 --> 00:12:44,634
that will become the greatest
salad topper of all time.
248
00:12:44,634 --> 00:12:49,533
Next, a chilly refreshing
spirit that's easy peasy
lemon-squeezy.
249
00:12:49,533 --> 00:12:50,867
Oh yeah, baby.
250
00:12:57,367 --> 00:13:00,967
I'm hosting an Italian
inspired birthday dinner
on the farm.
251
00:13:00,967 --> 00:13:05,734
And for a killer side,
I'm putting together
my chicken parm Caesar salad.
252
00:13:05,734 --> 00:13:09,634
My chicken parm has cooled
slightly so that it won't
wilt the greens.
253
00:13:09,634 --> 00:13:13,734
And for the greens, I have
a big bowl of crisp,
crunchy romaine.
254
00:13:13,734 --> 00:13:18,734
I'll add some creamy
Caesar dressing,
parmesan cheese, black pepper,
255
00:13:19,967 --> 00:13:22,734
some tomatoes I roasted
with garlic and oregano.
256
00:13:22,734 --> 00:13:24,173
Doing the added step
of roasting them just brings
out more sweetness.
257
00:13:24,173 --> 00:13:26,467
Doing the added step
of roasting them just brings
out more sweetness.
258
00:13:26,467 --> 00:13:27,367
And my chicken.
259
00:13:27,367 --> 00:13:29,233
I'll chop this up into strips.
260
00:13:30,634 --> 00:13:34,967
It really takes a lot for me
to love a salad that
doesn't have croutons.
261
00:13:34,967 --> 00:13:39,634
But when you replace it
with fried, cheesy chicken...
Crouton who?
262
00:13:39,634 --> 00:13:43,800
I'll toss this together and
get everything evenly coated
with the dressing.
263
00:13:45,266 --> 00:13:49,066
This is making me so happy.
I'm so excited to eat this.
264
00:13:49,066 --> 00:13:49,900
Alright, I'll plate it up.
265
00:13:51,066 --> 00:13:52,467
That is one giant salad.
266
00:13:52,467 --> 00:13:54,173
I'll top it with the remaining
chicken parm.
267
00:13:54,173 --> 00:13:55,166
I'll top it with the remaining
chicken parm.
268
00:13:55,166 --> 00:13:59,000
Kind of like a random nestle
as if it just fell from
chicken parm heaven.
269
00:14:00,066 --> 00:14:01,967
A few curls
of parmesan cheese.
270
00:14:03,533 --> 00:14:04,500
Black pepper
271
00:14:06,266 --> 00:14:08,233
And now I will compose
the perfect bite.
272
00:14:12,266 --> 00:14:14,100
It's so good.
273
00:14:14,100 --> 00:14:17,800
I think the kids these days
would say, "This salad slaps."
274
00:14:21,367 --> 00:14:24,173
A pizza party
without a cocktail
is every Friday night
275
00:14:24,173 --> 00:14:25,066
A pizza party
without a cocktail
is every Friday night
276
00:14:25,066 --> 00:14:28,000
watching princess movies
with my favorite 4 year old.
277
00:14:28,000 --> 00:14:32,166
But this pizza party is
grownups only,
so it gets a cocktail.
278
00:14:32,166 --> 00:14:37,967
I am making my five spice
limoncello which is sweet,
bright, strong
279
00:14:37,967 --> 00:14:39,634
and has tons of depth.
280
00:14:40,066 --> 00:14:41,367
Just like my friends.
281
00:14:41,367 --> 00:14:45,166
I start with my
lemon infused vodka,
which was a breeze to make.
282
00:14:45,166 --> 00:14:47,734
I just peel the rind off
three pounds of lemons
283
00:14:47,734 --> 00:14:50,166
using a sharp,
Y-shaped veggie peeler.
284
00:14:50,166 --> 00:14:53,867
Then add those to a jar
and cover it with some
80 Proof vodka.
285
00:14:53,867 --> 00:14:54,173
Seal it up and let it sit in
a cool, dark place for a week.
286
00:14:54,173 --> 00:14:57,500
Seal it up and let it sit in
a cool, dark place for a week.
287
00:14:57,500 --> 00:15:00,367
Every so often
I checked on it,
gave it a little shake.
288
00:15:00,367 --> 00:15:06,266
And it's taken on this
really pretty yellow color
and all of that lemon flavor.
289
00:15:06,266 --> 00:15:08,634
So I'll strain this through
a cheesecloth.
290
00:15:08,634 --> 00:15:11,166
This is a great thing to do
if you ever have
a surplus of lemons
291
00:15:11,166 --> 00:15:12,433
from a lemon tree.
292
00:15:13,367 --> 00:15:16,800
When life gives you lemons,
make limoncello.
293
00:15:17,900 --> 00:15:19,967
Now that I have my
lemon infused vodka,
294
00:15:19,967 --> 00:15:22,367
I'm gonna sweeten it with
some simple syrup.
295
00:15:22,367 --> 00:15:24,173
I've got equal parts
sugar and water.
296
00:15:24,173 --> 00:15:24,500
I've got equal parts
sugar and water.
297
00:15:24,500 --> 00:15:28,266
I'll add some sliced ginger,
and sprinkle in some
Chinese Five Spice,
298
00:15:28,266 --> 00:15:33,000
which is [sniffs]
a dark, beautiful
combination of spices.
299
00:15:33,000 --> 00:15:38,066
It's got anise, Szechuan
peppercorns, cloves,
cinnamon and fennel.
300
00:15:38,066 --> 00:15:43,100
And I think the darkness
of the Five Spice is a great
match to the brightness
301
00:15:43,100 --> 00:15:44,634
of the lemon.
302
00:15:44,634 --> 00:15:49,266
A few smashed cardamom pods
for complexity, and then some
Szechuan peppercorns.
303
00:15:49,266 --> 00:15:51,867
Szechuan peppercorns
are tingly.
304
00:15:51,867 --> 00:15:54,173
They have such
a unique mouthfeel.
305
00:15:54,173 --> 00:15:54,333
They have such
a unique mouthfeel.
306
00:15:56,266 --> 00:15:58,734
And then I'll allow it
to simmer for 15 minutes,
307
00:15:58,734 --> 00:16:02,967
so that all of these spices
can infuse it.
308
00:16:02,967 --> 00:16:05,367
Limoncello was one of
those things that you stole it
309
00:16:05,367 --> 00:16:08,967
from your parents
liquor cabinet in high school
and drank.
310
00:16:08,967 --> 00:16:13,634
'Cause it was like sweet
lemon juice that also got
you drunk really fast
311
00:16:13,634 --> 00:16:15,066
Not that I would know.
312
00:16:15,066 --> 00:16:16,867
I never did that.
313
00:16:16,867 --> 00:16:18,900
This simple syrup is
smelling heavenly.
314
00:16:18,900 --> 00:16:20,367
I'll strain these out.
315
00:16:20,367 --> 00:16:22,800
And pour it right directly
into the limoncello.
316
00:16:25,634 --> 00:16:26,734
I'll bottle it up.
317
00:16:39,066 --> 00:16:41,900
Oh, look.
There's a little for me
to taste test.
318
00:16:46,734 --> 00:16:47,967
That is so good.
319
00:16:48,533 --> 00:16:50,634
Also so strong. Wow.
320
00:16:50,634 --> 00:16:52,634
Let's get this party started.
321
00:16:52,634 --> 00:16:54,000
Who even needs pizza?
322
00:16:57,166 --> 00:17:00,533
Still to come,
baloney like you've never
seen it before.
323
00:17:00,533 --> 00:17:02,100
Yum!
324
00:17:08,266 --> 00:17:14,000
For the star of our pizza
party, allow me to introduce
you to Baloney pizza.
325
00:17:14,000 --> 00:17:18,900
It's got loads of mozzarella,
a creamy garlic sauce,
roasted tomatoes,
326
00:17:18,900 --> 00:17:20,266
on a chewy, thin crust.
327
00:17:20,266 --> 00:17:24,166
And it gets finished
with curls of baloney.
328
00:17:24,166 --> 00:17:26,867
It's so good, and there's
no phony-baloney here.
329
00:17:26,867 --> 00:17:29,000
I'll start by making
my cream sauce.
330
00:17:29,000 --> 00:17:31,867
I'll melt two tablespoons
of butter in my sauce pan.
331
00:17:31,867 --> 00:17:34,490
I didn't know about
white pizza until I moved
to New York.
332
00:17:34,490 --> 00:17:34,600
I didn't know about
white pizza until I moved
to New York.
333
00:17:34,600 --> 00:17:36,800
And there was
just a white pizza
sitting there one day
334
00:17:36,800 --> 00:17:40,700
and it called out to me,
and I tasted it
and I fell in love instantly.
335
00:17:40,700 --> 00:17:42,000
They're more prevalent now.
instead of red sauce,
336
00:17:42,000 --> 00:17:44,867
Instead of red sauce,
you just use a mornay
like this one.
337
00:17:44,867 --> 00:17:48,700
Okay, I'll add one globe
of finely chopped garlic
to the butter
338
00:17:48,700 --> 00:17:50,533
and let it sizzle.
339
00:17:50,533 --> 00:17:53,500
All right, once I can start
to smell my garlic,
I'll add two tablespoons
340
00:17:53,500 --> 00:17:54,700
of all-purpose flour.
341
00:17:54,700 --> 00:17:57,900
So I'm creating a roux
combining the butter
and the flour.
342
00:17:57,900 --> 00:17:59,533
Now, I wanna cook it
for about a minute,
343
00:17:59,533 --> 00:18:01,467
just to cook off
that flour flavor.
344
00:18:01,467 --> 00:18:03,467
And then the base of my sauce
is gonna be heavy cream.
345
00:18:03,467 --> 00:18:04,490
I'm going for it.
346
00:18:04,490 --> 00:18:04,900
I'm going for it.
347
00:18:04,900 --> 00:18:06,500
It'll be extra rich.
348
00:18:06,500 --> 00:18:10,166
I'll whisk it continuously
to evenly disperse the roux.
349
00:18:10,166 --> 00:18:12,066
I want it to be as smooth
as possible.
350
00:18:13,266 --> 00:18:16,900
The sauce is super rich
compared to your classic
pizza sauce.
351
00:18:16,900 --> 00:18:20,266
I know this is thick enough
because I can see the tracks
of my whisk.
352
00:18:20,266 --> 00:18:24,367
While it's still hot,
I'll sprinkle in half a cup
of grated parmesan.
353
00:18:24,367 --> 00:18:27,000
And allow it to incorporate
and melt down.
354
00:18:27,000 --> 00:18:28,533
I'll season with some salt.
355
00:18:29,266 --> 00:18:30,700
And loads of black pepper.
356
00:18:30,700 --> 00:18:32,634
[cracking]
357
00:18:32,634 --> 00:18:34,333
Getting cacio e pepe vibes.
358
00:18:36,500 --> 00:18:38,266
And then to cut
all of this richness,
359
00:18:38,266 --> 00:18:41,066
I'll zest in some lemon
and also squeeze in
some of the juice.
360
00:18:44,533 --> 00:18:46,100
Always the sift to combine.
361
00:18:46,100 --> 00:18:47,533
And that's it for my sauce.
362
00:18:47,533 --> 00:18:49,166
Super simple.
363
00:18:49,166 --> 00:18:51,734
I'll grab my dough
and the rest of my ingredients
and then assemble these pies.
364
00:18:53,533 --> 00:18:55,166
I'm ready to build my pizza.
365
00:18:55,166 --> 00:18:58,166
I've got my pizza dough here.
I'm just using store bought.
366
00:18:58,166 --> 00:19:00,367
I've allowed it to come
to room temperature.
367
00:19:00,367 --> 00:19:03,700
And I've padded it out
to about an 11 inch circle,
368
00:19:03,700 --> 00:19:04,490
and this is half a pound
of pizza dough.
369
00:19:04,490 --> 00:19:05,500
and this is half a pound
of pizza dough.
370
00:19:05,500 --> 00:19:07,800
I'll top with a layer
of my white sauce.
371
00:19:10,266 --> 00:19:12,700
I'll spread it
almost all the way
to the edge.
372
00:19:12,700 --> 00:19:14,233
That'll leave
a half-inch crust.
373
00:19:15,066 --> 00:19:16,634
I'll sprinkle with mozzarella.
374
00:19:17,367 --> 00:19:19,066
Some roasted tomatoes.
375
00:19:20,100 --> 00:19:21,233
Some olives.
376
00:19:23,467 --> 00:19:26,100
Halved Castelvetrano olives.
377
00:19:26,100 --> 00:19:28,800
I like these
because they're extra rich.
378
00:19:28,800 --> 00:19:30,734
And then some fresh
thyme leaves.
379
00:19:30,734 --> 00:19:34,490
Lastly, some parmesan.
Perfect. Extra saltiness
and flavor.
380
00:19:34,490 --> 00:19:35,266
Lastly, some parmesan.
Perfect. Extra saltiness
and flavor.
381
00:19:35,266 --> 00:19:39,266
All right. I'll get this out
to my pizza oven,
so that this party can begin.
382
00:19:39,266 --> 00:19:40,700
-[woman 1 laughing]
-[woman 2] No way.
383
00:19:40,700 --> 00:19:42,100
My mom was like, "What?"
384
00:19:42,100 --> 00:19:43,100
[woman 1 laughing]
385
00:19:43,100 --> 00:19:44,266
Cheers!
386
00:19:44,266 --> 00:19:45,734
-[both] Cheers!
-Happy birthday.
387
00:19:45,734 --> 00:19:48,100
-Thank you.
-[Molly] Get a start
on the limoncello,
388
00:19:48,100 --> 00:19:49,233
and I'll finish the pizza.
389
00:19:51,266 --> 00:19:54,900
Friday is preheated
to 800 degrees,
390
00:19:54,900 --> 00:19:57,100
It'll only take a few minutes
for this to cook.
391
00:19:57,100 --> 00:19:58,367
And if you don't
have a pizza oven,
392
00:19:58,367 --> 00:19:59,900
you could bake
in your regular oven
393
00:19:59,900 --> 00:20:03,634
at 500 degrees
for a few minutes
until it's splotchy and crisp.
394
00:20:04,100 --> 00:20:04,490
Oh, yeah.
395
00:20:04,490 --> 00:20:04,967
Oh, yeah.
396
00:20:05,467 --> 00:20:06,333
She looks great.
397
00:20:06,333 --> 00:20:09,367
I'll pile on some thin slices
of baloney.
398
00:20:09,367 --> 00:20:12,367
It just kinda falls
so beautifully
on top of the pizza.
399
00:20:12,367 --> 00:20:14,166
Mmm!
400
00:20:14,166 --> 00:20:15,967
I'll finish with a drizzle
of chili oil.
401
00:20:17,700 --> 00:20:19,367
Okay, let's eat.
402
00:20:19,367 --> 00:20:21,100
-Mmm! Yum!
-Smells so good.
403
00:20:21,100 --> 00:20:23,700
This looks so beautiful too,
thank you.
404
00:20:23,700 --> 00:20:25,333
[Molly] Oh, yeah,
that's gorg'.
405
00:20:28,166 --> 00:20:30,000
-Happy birthday!
-Thank you!
406
00:20:30,000 --> 00:20:31,066
Again. [laughs]
407
00:20:31,066 --> 00:20:32,233
Thank you.
408
00:20:33,166 --> 00:20:34,367
-[woman 1] Mmm.
-[Molly] Mmm-hmm?
409
00:20:34,367 --> 00:20:34,490
Mmm!
410
00:20:34,490 --> 00:20:35,533
Mmm!
411
00:20:35,533 --> 00:20:37,333
-You love your baloney.
-[laughs]
412
00:20:40,634 --> 00:20:41,900
What'd you wish for?
413
00:20:41,900 --> 00:20:43,900
More pizza? [laughs]
414
00:20:43,900 --> 00:20:45,533
Would cake count?
415
00:20:45,533 --> 00:20:47,500
You've had Italian
almond cookies, right?
416
00:20:47,500 --> 00:20:49,166
[woman 1] Oh, my gosh
that looks so cute!
417
00:20:49,166 --> 00:20:52,000
-[Molly] So it's in cake form.
-Wow, you went all out.
418
00:20:52,000 --> 00:20:56,467
[Molly] You only celebrate
your second 40th birthday
once, usually.
419
00:20:56,467 --> 00:20:58,166
[all laugh]
420
00:20:58,166 --> 00:20:59,700
Sometimes twice. [laughs]