Girl Meets Farm Season 15 Episode 02
Molly Yeh and Nick are test driving a new van for the family, so Molly whips up some of her fast-food faves to try out in the vehicle. She hits the road with Smoked Turkey and Brie Horseshoe Sandwiches, Air Fryer Chicken Nuggets with Creamy Marinara Sauce, Gooey Butter Cake on a Stick and Pistachio Milkshakes that'll hopefully fit into the cup holders nicely!
Year started: 2018
IMDB rating: 6.5
Categories: Food
Stars: Molly Yeh
Molly Yeh and Nick are test driving a new van for the family, so Molly whips up some of her fast-food faves to try out in the vehicle. She hits the road with Smoked Turkey and Brie Horseshoe Sandwiches, Air Fryer Chicken Nuggets with Creamy Marinara Sauce, Gooey Butter Cake on a Stick and Pistachio Milkshakes that'll hopefully fit into the cup holders nicely!
Year started: 2018
IMDB rating: 6.5
Categories: Food
Stars: Molly Yeh
Category
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FunTranscript
00:00Our family needs a van.
00:02But before we commit, it has to pass the easy-to-eat-in-the-vehicle test.
00:07Okay!
00:09So I am making a packed lunch for the open road.
00:12I can still be a cool mom, right, if I drive a minivan?
00:14Smoked turkey and brie horseshoe sandwiches
00:17stuffed with french fries and drowned in cheese sauce.
00:20That is one wild turkey sandwich.
00:22I think we're gonna need more napkins.
00:24Air fryer chicken nuggets dunked in creamy marinara.
00:27These are so stinking good.
00:29And for dessert, cake and a shake.
00:31My ooey gooey vanilla butter cake on a stick.
00:34Now that is so gooey.
00:36And pistachio milkshakes with a shot of espresso and lemon whip.
00:40Start your engines. It's time to eat.
00:42I feel the horsepower.
00:49This mom and her fam are in need of some new wheels.
00:52Or should I say, we're finally ready for a minivan.
00:56But before any vehicles in this household can be purchased, they have to pass the easy-to-eat-in-on-the-road test.
01:03So today I'm whipping up some of our fast food faves and we're gonna eat them while we take a car on a test drive.
01:09Just don't tell the dealership.
01:11For dessert, I'm making my gooey butter cake on a stick.
01:15It's butter on sweet buttery action with a chocolate chip chewy base topped with a wobbly cream cheese layer.
01:24It's so good.
01:25And then I'm gonna put them on a stick so that they're easier to eat.
01:28I'll start with the dry ingredients for my base layer.
01:30Two and a half cups of all-purpose flour.
01:32Two and a half teaspoons of baking powder.
01:34I love any cake that has a crust.
01:36You get two different textures.
01:38You get some crispy chewy on the bottom and then the gooeyness on the top.
01:43And then a half teaspoon of kosher salt.
01:45And I'll whisk this together.
01:46So gooey butter cake hails from St. Louis.
01:50And the legend goes that long ago a baker accidentally switched the measurements for butter and flour.
01:56And the result wasn't your typical spongy cake.
02:01It was this flat, super chewy, gooey situation that was marvelous.
02:08So it was a true mistake that worked.
02:10It's so good.
02:11I feel like the texture is almost more similar to a blondie.
02:14And as someone who truly appreciates chewiness, this cake speaks to my soul.
02:19The only real variation I'm doing for this version is I'm throwing some chocolate chips in the cookie base
02:24because I love a chocolate chip cookie.
02:26And then putting it on a stick so that it's easier to eat while you drive.
02:31Dry ingredients are combined.
02:32In my stand mixer, I'll plop in its namesake.
02:35One cup of unsalted softened butter.
02:38One and three quarters of a cup of sugar.
02:40And then two teaspoons of lemon zest, which is crucial for balancing out all of the sweet butteriness of this cake.
02:48So it's not going to make it taste like a lemon cake.
02:50It's just going to make everything feel more balanced and not cloying.
02:55And I really love adding zest at the beginning butter and sugar creaming process of a cake
03:00because the sugar will actually intensify the flavor of the zest.
03:04I'll beat this for a couple of minutes until it's fluffy.
03:10Don't rush to this process.
03:11Beating the butter and the sugar is really important because it aerates the mixture
03:15and it prevents this base layer from being overly dense.
03:20I'll add in the eggs. I've got two of them. I'll add them one at a time.
03:23A couple of teaspoons of vanilla.
03:25And then I'll reduce the mixture to low.
03:27And now I'll add the dry ingredients alternating with a quarter cup of whole milk.
03:31And you do these alternating so that everything combines smoothly and evenly.
03:35If you were to add all of the flour mixture first, it would be too thick to gracefully incorporate the milk.
03:40Now this isn't traditional, but I love a chocolate chip cookie.
03:45So inspired by that, I'm just going to toss in some mini chocolate chips
03:48so that the base is sort of like a chocolate chip cookie.
03:51And then I'll save some for the top at the end as well.
03:53I'll mix this just to combine.
03:55Okay.
03:56And that's it for the base layer.
03:58I'll grab my pan.
03:59I've got a 9 by 13 inch metal pan that I've greased and lined on the bottom with parchment.
04:04What's nice is that even though this cake is two layers, both of the layers come together in the same bowl
04:09and you don't even have to worry about washing it in between.
04:12So we are firmly in the after school activity phase of our life.
04:16It's so awesome.
04:18We go to swim school, dance school, soon to be ice skating school.
04:22I'm going to be an ice skating mom, which I've always dreamed of.
04:25And so that means it's a lot of time spent in the car.
04:27And right now our car is just letting us down.
04:29There's not enough cup holders, not enough space.
04:32And over the winter, we went on a trip and rented a minivan.
04:37And suddenly it all became clear why people love their minivans.
04:42There is so much space in minivans.
04:44I wish that they would look a little bit cooler.
04:46But that's why I'm compensating with my really cool driving outfit.
04:49I can still be a cool mom, right, if I drive a minivan?
04:53Yes.
04:54The answer is yes.
04:55First layer is done.
04:56I'll get going on the second layer.
04:57This is the gooey layer.
04:58And it contains what I believe is the sleeper hit flavor of this cake.
05:02Cream cheese, starting with a block of it.
05:05And I want to mix this up until it's super duper soft and creamy.
05:09That way it'll incorporate with the rest of the ingredients smoothly.
05:12With the mixer still running, I'll drizzle in six tablespoons of melted butter that's cooled slightly.
05:18A couple of eggs will help this set almost like a custard or like a lemon bar filling.
05:24Now's when it really gets smooth.
05:26I'll reduce this to low.
05:29And then add three cups of powdered sugar.
05:31And the powdered sugar, as opposed to granulated sugar, is super nice because then you get a very smooth gooeyness.
05:37A tablespoon of lemon juice will help cut the richness.
05:40And lastly, a teaspoon of vanilla.
05:42So it's a lot of the same flavors that are in the base layer, but they're going to bake up into two wildly different textures.
05:48A couple of pitches of salt, and that's it.
05:51It looks so velvety, ethereally smooth.
05:55I'll pour this all over the first layer.
05:58I'll spread it out.
06:01It's so satisfying to spread.
06:05Finished with a couple more chocolate chips.
06:08Looks great.
06:09I'll bake this at 350 degrees for about 40 minutes until the top is browned and the center is still slightly wobbly.
06:16I am seriously pumped for this.
06:22It smells like butter and sugar in here.
06:26Let me check on my cake.
06:28Oh, yeah.
06:30Now that is so gooey.
06:32I could just dig in here with a spoon.
06:34But what's going to make it even better is if I put it on sticks.
06:38Maybe add a few sprinkles.
06:41A little more powdered sugar.
06:45And nonpareils on one side only.
06:47Don't want to get too crazy.
06:49I can see it now.
06:50Dessert in one hand, steering wheel in the other.
06:54It's so chewy and gooey and sweet.
07:01The cream cheese is giving me a little bit of cheesecake energy.
07:04Plus, everything tastes better on a stick.
07:07For one of the messiest sandwiches of all time, I'm making my take on an Illinois classic, my smoked brie horseshoes sandwich, which is piles of smoky meat with crispy french fries smothered in a thick brie sauce and then shoveled into your mouth on a bed of thick buttered toast.
07:35It's exactly what you want to eat when you're driving your car.
07:38I'll get going on my cheese sauce.
07:39I'll start with two tablespoons of melted butter right in my saucepan and add in a finely chopped onion just to infuse it with flavor.
07:46And a pinch of salt.
07:48All right, I'll let these onions soften for a couple of minutes.
07:51The horseshoe sandwich was invented in my great home state of Illinois in the capital, Springfield.
07:56I've only been there once for like a math competition.
07:58It was initially a slice of bone and ham on an open-faced sandwich with potato wedges.
08:05And some people say it got its name from the horseshoe shape of the slice of ham.
08:09Others say it got its name from the horseshoe shape of the arrangement of the potato wedges.
08:14I don't care.
08:15I just want to eat it.
08:16I'll add a couple of tablespoons of flour to help the sauce thicken and half a teaspoon of smoked paprika to add a little spark.
08:23Get it?
08:24Because we're talking about cars.
08:25And stir this around and allow the paprika and the flour to toast.
08:29Paprika is so nice in a cheese sauce.
08:32I'm ready to add the liquid.
08:33I'm going to start with a couple splashes of beer for some delicious depth of flavor.
08:38Got a quarter cup.
08:39And I'm doing this first so that all the alcohol can cook off and it can kind of reduce and thicken from the flour and the butter.
08:45And then I'll whisk in a cup and a half of milk to be the base of my sauce.
08:50I'll do this gradually as I whisk continuously so it thickens up to be super duper smooth.
08:56This cheese sauce would be great just with some chips to dip it in or soft pretzels.
09:02Just a straw.
09:04That'd be so gross.
09:06When it's thick enough to go at the back of a spoon, that's how you know you're ready to add your cheese.
09:10I'm using two different cheeses here.
09:12Some brie for that creamy earthiness.
09:15I've removed the rind and just cubed it up.
09:18You can't really grate brie.
09:20I'll add a little bit at a time and allow it to melt.
09:22I love brie with a turkey sandwich.
09:24And then also some gruyere, which is so funky in a good way.
09:30This is the cheese sauce of my dreams.
09:33That is good and melty.
09:35And then a dollop of Dijon mustard will make the flavors pop.
09:38Just a little bit is all you need.
09:40Some salt and pepper.
09:41And that is it for the cheese sauce.
09:45That was the hardest part.
09:46Let me grab my meat and toast and fries.
09:49I've got thick buttered white toast.
09:51Let me get the fries.
09:52This is just frozen fries that I baked with salt and pepper.
09:55You do want to get them extra crispy though so that they don't get soggy underneath the cheese sauce.
10:00Okay, here I go.
10:01I'll flip them over so the toasty side is on the outside.
10:04I've got my smoked deli turkey.
10:06And I like doing these pretty folds because it looks nice and it catches the cheese sauce.
10:12I think my favorite fast food is a turkey sandwich.
10:15The girls love getting drive-through mac and cheese at a different place.
10:18But when I'm all by myself, I drive through the sandwich place and get a turkey sandwich.
10:23A pile of fries.
10:24I love how efficient this is.
10:25You have both the sandwich and the fries between bread.
10:28And now I'll just make it rain cheese sauce.
10:32Hello.
10:33Car dealership is going to love this one.
10:38And then to make it pretty so it's not beige on beige on beige on beige on beige.
10:42It's just a sprinkle of chives.
10:44Now it's really pretty.
10:46Looks great.
10:48And then a little smash to help everything melt.
10:53I guess I should taste test it now.
10:56Wish me luck.
10:58That's ridiculous.
11:07That cheese sauce is so good.
11:08It's funky.
11:09It's smoky.
11:10That is one wild turkey sandwich.
11:13I think we're going to need more napkins.
11:15Oh yeah.
11:16For a perfectly portable snack that's also slightly virtuous, I'm making my air fryer chicken nuggets with creamy marinara for dunking.
11:36They're juicy and tender and they've got the most flavorful coating you've ever met on a nug.
11:43Plus they're way less of a fuss than deep frying.
11:45I'll start with a tricked out dredging station.
11:49A quarter cup of flour in the first bowl with a couple of pinches of salt.
11:53A few eggs in the second bowl that I'll beat up with a splash of water to help make it easier to coat.
11:58And then this third bowl is where the real magic happens.
12:03I'm using two kinds of breadcrumbs, both panko and regular breadcrumbs.
12:07And that's so that you can get the crispiness of the panko breadcrumbs.
12:11Panko breadcrumbs are so coarse.
12:13But then I'm also using regular breadcrumbs, which are much finer.
12:17And those will fill in the gaps between the coarse pieces of the panko breadcrumbs.
12:21So you get way better coverage with a combination of the two.
12:24A quarter cup of finely grated Parmesan adds loads of flavor.
12:28And then a half teaspoon each of garlic powder and onion powder.
12:31Italian seasoning, which is loaded with basil and oregano, salt and pepper.
12:36There will be no bland nuggets in my minivan.
12:40I used to be such a chicken nugget girl.
12:42It was chicken nuggets instead of burgers all the way.
12:45All right, I'll mix this all together.
12:47Dredging station is ready. I'm ready to coat my nugs.
12:51I've got boneless, skinless chicken breast here that's cut into little pieces.
12:55And I'll take all of these through the judging station once, coating them first in the flour.
13:01And then the flour is going to dry out the surface and help the egg stick.
13:04And then the egg will be the glue that helps the breadcrumb coating stick.
13:08And then what makes them really good is I'm then going to recoat them in the egg and the breadcrumbs
13:14to make the coating super thick, like as if they're bundling up for a Midwest winter.
13:19So always when you're dredging, you want to have one hand that's your designated dry ingredients hand
13:24and one hand that's your designated egg wash hand.
13:28And that way you keep the mess to a minimum.
13:31I just love touching raw chicken and raw egg.
13:35I kind of feel like mochi bits.
13:37And then stick breadcrumbs all over, using my other hand now.
13:42Put them back into the egg wash.
13:45This is a tasty enough coating that you just eat it on its own.
13:49The chicken is just a vehicle for it.
13:52And then we'll go back into the breadcrumbs.
13:56Cruising right on through this dredging station.
13:59These are fully coated now. Oh yeah, that is a thick coat.
14:02I'll get them into my air fryer.
14:04If you're going through the mess of dredging, why do you also need the mess of deep frying?
14:08An air fryer is basically a little convection oven, but because it's so much smaller,
14:12it takes no time to preheat.
14:14And if you don't have an air fryer, just crank up the heat on your oven about 20, 25 degrees more
14:19and bake these for longer to get them crisp.
14:22So I'll just keep on breading these.
14:24These are kind of like my slightly healthier version of the fast food nuggets
14:28because they're not deep fried and that just means you can eat more of them.
14:33But they're just as tasty though, if not more, because they have this delicious breading.
14:38I make these chicken nuggets for the girls. They love them.
14:42Last one. We made it. Let me wash my hands.
14:45I'll spritz with a little oil to help these brown.
14:50I'll air fry these at 400 degrees for about eight minutes until they're cooled in and cooked through.
14:55And in the meantime, I'll make their dipping sauce.
15:00This is an easy, creamy tomato sauce that has an extra pep in its step from some pepperoncini.
15:05I'll start with half a cup of mayonnaise. Anything fried plus mayonnaise has my heart.
15:10Half a cup of marinara.
15:13And then I'll chop up some pepperoncini.
15:16I love these little guys. They're so sour. They're hot but not overpowering.
15:20And I'll keep the seeds in for an extra bit of heat.
15:22And a splash of the brine will just add more flavor, make it smoother and easier to dip.
15:29Yum.
15:30Let me get my serving plate.
15:32I have my cute sauce ramekin.
15:34I like lots of sauce. Let me check on my nugs.
15:40Oh, yeah. Those are good and crisp.
15:43Let's do some ASMR.
15:51Welcome to Crispy Town.
15:52Oh, no. This one's trying to get away.
15:54I think he's trying to tell me to taste him first.
16:04Mmm. Mm-hmm. Look at how thick that shell is.
16:09That parmesan in the coating is so flavorful. The chicken is juicy.
16:13And that extra brine in the sauce is taking it all the way.
16:17These are so sinkin' good.
16:19Milkshakes just taste better in the car.
16:35So for the second sweet thing that we'll test out in our potential new minivan,
16:39I am making pistachio milkshakes with clouds of lemon whip,
16:43and I'm splashing in some espresso to turn them into affogados.
16:47They'll keep us alert for this rigorous job of car testing.
16:51I'll start with the lemon whip.
16:52I've got some heavy cream in my bowl here,
16:54and I'll zest in a quarter of a lemon.
16:57I'm doing lemon whip cream with this
16:59because lemon and pistachios go really well together.
17:02But also, lemon and espresso is a uniquely delicious combo
17:07inspired by the espresso romano, which is espresso and lemon.
17:11When I first had one, I wasn't sure I would like it
17:13because lemon and espresso didn't seem like
17:16the most intuitive flavor combination, but when you have it,
17:19it just kind of makes sense.
17:20You have the brightness of the lemon and the darkness of the espresso.
17:23It's like an opposites attract type of thing.
17:25I'll sweeten this with just a couple of tablespoons of powdered sugar.
17:28I don't want it to be overly sweet.
17:30And then I'll beat this to medium peaks.
17:37It's gettin' close.
17:38You always want to be sure not to overbeat whipped cream
17:40because if you overbeat heavy cream, you'll get butter.
17:44Okay.
17:45This looks great.
17:46I'll stop right now.
17:47I can see the tracks of my whisk.
17:50All right, I'll set this aside and make my milkshake.
17:52Roasty, nutty pistachios turn this shake into overdrive.
17:56I'm not normally a milkshake person.
17:58Typically, I prefer to fill up on salty things like french fries.
18:01But when pistachios are involved, it's game over.
18:05So I'm starting with a third of a cup of pistachios
18:07in my high-speed blender here.
18:09Half a cup of whole milk.
18:11A pinch of salt.
18:13As well as some more lemon zest.
18:15Lemon and pistachio is so tasty together.
18:18And then I'll flavor it with half a teaspoon of vanilla extract
18:21and a quarter teaspoon of almond extract
18:23to enhance the nuttiness of the pistachio.
18:26I'll blend this up until it's smooth.
18:31Oh, look at that great 70s yellow color.
18:35I love pistachio.
18:37Look at the ice cream.
18:39And scoop in two cups.
18:40This is just plain Jane Vanilla ice cream.
18:43Warming up my driving arm.
18:46I'll blend this up until it's smooth and no longer.
18:48I want to be careful not to overblend it.
18:57That is the perfect color.
18:59I love it so much.
19:00Let me get my glasses.
19:02Fill them up.
19:07So smooth.
19:09And then a shot of espresso will really speak to Nick.
19:13He loves drinking coffee and driving.
19:15And the espresso with the pistachio and the whipped cream.
19:18Oh, these are going to be the best milkshakes of our lives.
19:21Maybe a little more for me.
19:23Maybe a little more for me.
19:24I'll finish with dollops of whip for extra creaminess and lemon flavor.
19:30And sprinkles of pistachio are so pretty.
19:34Oh, these look gorgeous.
19:36I'm loving these.
19:37I'm loving these.
19:38The lid fits perfectly.
19:44Mmm.
19:45That is so creamy and nutty.
19:46Let me grab the rest of my food and Nick and then it'll be a test drive o'clock.
19:51Start your engines.
19:52What do you think?
19:53This is so awesome.
19:54Get in.
19:55Come on.
19:56Oh, wow.
19:57What do we got here?
19:58Look at all this room.
19:59Oh my gosh.
20:00Look at that.
20:01It fits perfectly.
20:02Room for a family.
20:03Milkshake.
20:04Milkshake.
20:05Milkshake.
20:06Milkshake.
20:07With an espresso in it.
20:08Yes, please.
20:09Okay.
20:10You better strap in.
20:11Okay.
20:12We're taking this thing for a drive.
20:13Oh, did you put CT on for me?
20:14Watch this.
20:15Ah!
20:16The brakes work too.
20:17I almost lost the nugget sauce.
20:18Do you want a nugget?
20:19You ever seen a minivan go off-road?
20:20No, and I don't think I want to.
20:22Very smooth, huh?
20:23It's so spacious.
20:24Whoa, is there french fries in there?
20:25I don't know.
20:26I don't know.
20:27I don't know.
20:28I don't know.
20:29I don't know.
20:30I don't know.
20:31I don't know.
20:32I don't know.
20:33I don't know.
20:34Oh, is there french fries in there?
20:35Yeah.
20:36Oh, yeah.
20:37Yahoo!
20:38What do you think?
20:39I love it so much.
20:41I feel the horse power.
20:42Just energy.
20:43I want to drive now.
20:45Oh, please.
20:46Okay.
20:49You have your gooey butter cake.
20:54Oh, okay.
20:57Oh, man, we're making some dust.
20:59Let's get it.