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- Turkey is romantic on Thanksgiving. I cannot take that away from turkey. But turkey is lean, turkey doesn't have any fat, turkey gets dry. Pork butt, fatty, stays moist, and everyone will be asking, why don't we do this every year? Why don't we do this every year? Let's do it now, and then every year. We start with salt. Do not be afraid. Lots of it. Pork butt is really good because it's got a lot of fat intertwined in there, and that fat melts. Flavor and moistness, everywhere. Just gonna take some black pepper now. And it's okay, you can use a grinder, obviously. These will soften up. This is called manhandling your meat. Yeah let's lose this, it's a pain. I don't know why I'm using it. Okay, if you've ever made mayo then you know it's 90% vegetable oil, and when we cover it all around the pork here, what we're gonna get is a capsule of oil, which again, keeps moisture in, adds tons of flavor. So I put a little Dijon mustard as well, because it tastes great. And this is what's happening next. Okay, that smells good. I'm gonna wash my hands and we're gonna finish it up with some other spices. Okay, so at this point what I wanna do is get a spice rub to put around the outside. We'll start with a little bit of brown sugar, and that is going to caramelize and deepen and darken in flavor. Some paprika, it dyes the whole outside red, gives just the tiniest bit of smokiness. These are coriander seeds. It's a really hard flavor to describe, but I really like them when they've been cooked in the oven. They add texture, they look beautiful, they give you these little crevasses and valleys. And here's just a little bit of garlic powder, just a tiny bit. Do you wanna chop up some rosemary in there as well? Pull the opposite way. See how well that worked? And just take a few and put them in there. And now. So that's it. Just grind up the coriander seeds a little bit so that their seeds are kind of broken in half. They will soften in the oven. I mean, you saw me eat one raw. It's not like a peppercorn, which'll break a tooth. Here we go. Chick-a-chick-a, chick-a-chick-a, chick-a-chick-a, chick-a-chick-a, chick-a-chick-a, chick-a-chick-a, chick-a-chick-a. One more time. Gonna wash my hands again. So I had this really cool idea to make moist aromatic heat in your oven, so that the meat, which is already going to be moist and delicious, will be even more moister. So what I thought we'd do is take some cinnamon sticks, 'cause you bought that thing of cinnamon sticks and you've used three in the last two years. Here's an excuse to use five of 'em. Go for it. How 'bout some star anise? Put it in the water. You know what, let's even throw a rosemary in there. If you put wood chips in water and you're giving the aroma of wood chips and water you get this wonderful barbecue smokey taste, but we don't all have wood chips, but we do have herbs, so let's get an herb aromatic steam oven happening. And the oven time. Whoa! Okay, we started at a high temperature. We got beautiful browning. Our paprika, our mayonnaise, our coriander seeds, they've all created this deep dark caramelized flavor, also with the sugar. And then we lowered the heat and we allowed this thing to cook through, right? And what we're left with is an aromatic, also because of our water, an aromatic smelling moist, fatty pork. Butcher twine. Oh man, does it smell so good! Moment of truth. Nice, look at that. And yes, it is very delicious, mm-mm! Mm-mm! Oh man! Stop what you're doing. That is so good. I literally serve this instead of turkey. Turkey's a bird. Birds can't be fat. Fat is where the flavor is. There we go. These are so moist. They're steamin'. They're flavorful. There's a gorgeous crust-a all over it, and I think this beats turkey any day of the week, especially on the back end of November. Mm! That's ridiculously good. Mm-mm, oh that smells lovely. That is the pork butt to end all of the turkey shenanigans. That's really nonsense. There's gotta be turkey lobbyists somewhere that made you wanna buy the turkey. But this is better, because it's fatty, it's more moist, and it's more delicious. Things that you pretty much never say on Thanksgiving Day. So ditch the turkey and get the pork butt. - All right, so I get it, a lot of people are intimidated to make a whole roast chicken, but I have got a foolproof recipe, so follow along. We're gonna start by quartering this orange. Then I'm gonna pick off a few sage leaves. So all these pieces go inside the chicken. That's gonna flavor it from the inside out. Let's go sage wrapped around an orange, just for ease. Let's get it in my roasting dish. Now she just needs to be covered in olive oil, salt and pepper. We're gonna give her a nice little massage and then she's goin' in the oven. So this glaze is the simplest. You're only gonna need four ingredients. We're doing marmalade, ginger, soy sauce and some chopped fresh sage. So it's actually the sugar in the marmalade that's gonna give it that stick, crispy exterior. Now I'm going in with some ground ginger. A little bit of soy sauce. The reason I love adding in the sage is that it brings a nice earthiness to the dish. So we're about at our halfway mark and I wanna baste the chicken. That's gonna make sure that the skin is super crispy. Now I'm gonna cover her in the glaze. And then she's got about 15 minutes left in the oven. So the reason I've waited to put on the glaze is because if you put it on too early the sugar in the marmalade is gonna burn. All right, the chicken is ready. Let's get it on a platter and then I'll show you how to make the gravy. This liquid is what's gonna make our gravy. So to thicken the gravy we're gonna use a slurry. A slurry is cornstarch and cold water. Now it doesn't add any flavor, but it is gonna thicken. The reason you don't wanna add cornstarch directly in is because it will clump. The cold water allows it to dissolve. And there you have it. So in the time it took me to make the gravy, the chicken has rested for about 20 minutes. And that's it! That is my perfect roast chicken. Perfect for your next family dinner I hope. If you get a chance to make this recipe, make sure to snap at me. I'm @feelingpeckish, and I'll see you next time. - I'm making a whole leg of lamb. It's a perfect thing to cook for a big crowd because it looks super duper impressive. It's got great flavors. Let me show you how to make it. So let's start prepping it. The very first thing you wanna do, with your bone-in leg of lamb, is find sort of where the ankle would be. It's here. And what you're gonna do is you're gonna cut straight around here. And when this cooks, that's gonna make that piece come right off and then it makes for a more elegant presentation. The next thing we need to do is score it. So now, you're gonna flip it over. Twist baby! You're gonna put salt in the hole. Take some rosemary, that's gonna go in the hole. This is sort of my secret little ingredient. It's one of those things you don't wanna tell people you put in there. It melts and it just ends up being a salty, delicious thing. So anchovy goes in. Garlic, right into the salt here. That goes in. And just push it in. And then what you'd like to do is sort of find a bunch of spots to do this. Now, seasoning starts, pepper. You gotta go heavy with the salt. I like the kosher salt. You need a mortar and pestle. I believe this is a traditional Mexican molcajete, which they make guacamole in. These are coriander seeds. And we're gonna just try and get a little bit of a grind on them. Here comes the coriander seeds. Dijon mustard. That's right. And you're gonna go, one, two. That's what's gonna happen. And you're gonna rub it in there. And the mustard is an antioxidant. So it makes the gaminess that lamb is famous for mellow way out. Flip it over. One, two. It's not gonna be spicy at all. This is just gonna cook in mellowness. And now that we have mustard all around, we can come on top with some coriander seeds, which will now stick beautifully. Okay. And now, lastly, we'll just take some more rosemary and try and get it into the cracks that you made with the knife. And we just need to sear it now. How are we gonna sear it? We're gonna put it in a wicked hot oven. As high as it'll go. Just until the outside browns. All right, so we just seared the outside of the lamb. The oven was really, really hot. Now we need to get the temperature of the oven down so that the meat'll cook through. Now that the temperature of the oven is down, we can put it in. We're at 350 now. So we made some simple jasmine rice with a little bit of cumin, some mint, lemon zest and the coriander seed, and that's gonna absorb all the juices from the delicious lamb which is just about ready. So let's get it out. It's pretty phenomenal looking I have to say. Here we have mint. And if you want to roll it up, that's cool. How about some lemon zest right there? So, I think this is a pretty wicked way to serve it. Look at that, that's so awesome! And you come in here with your mint and lemon zest, right on top. You can get it into the rice too, that's cool. This is beautiful. I think any king would be happy, but also it would just make you happy, even if you're not a king. I know it makes me happy. These are delicious flavors. This is an amazing meal. You can make it on a much smaller size if the leg is too much, but these are great flavors, and you should try them, trust me. ♪ Well I went to the river and I couldn't get across ♪ ♪ And I paid five bucks for an old blind horse ♪ ♪ Rode him in the river and he bobbed in the sand ♪ ♪ Give him good lickin' and he jumped clear to land ♪ ♪ Turkey in the straw ♪ ♪ Turkey in the hay ♪ ♪ Striked on the fiddle in the diddle-e-ay ♪ ♪ Well hee haw ho haw ♪ ♪ Never sing a song like a turkey in the straw ♪ ♪ I was a-goin' on down the road with a tired old team ♪ ♪ And a heavy old load ♪ ♪ Cracked my whip and the leader sprung ♪ ♪ Said bye bye to the wagon tongue ♪ ♪ Now the turkey in the straw ♪ ♪ Turkey in the hay ♪ ♪ Striked up the fiddle in the diddle-e-ay ♪ ♪ Well hee haw ho haw ♪ ♪ Never sing a song like a turkey in the straw ♪ ♪ Did you ever go fishin' upon a summer day ♪ ♪ See all the little fishes swimmin' up and down the bay ♪ ♪ With their hands in their pockets ♪ ♪ And their pockets in their pants ♪ ♪ Ever seen a fish doin' a hootchie kootchie dance ♪ ♪ I had an old chicken, she had a wooden leg ♪ ♪ Poured hot water up that chick's leg ♪ ♪ The old chick cried, the old chick begged ♪ ♪ Old chick laid me a hard boiled egg ♪ ♪ Turkey in the straw ♪ ♪ Turkey in the hay ♪ ♪ Striked up the fiddle in the diddle-e-ay ♪ ♪ Well hee haw ho haw ♪ ♪ Never sing a song like a turkey in the straw ♪ ♪ Well I went to the river and I couldn't get across ♪ ♪ And I paid five bucks for an old blind horse ♪ ♪ Rode him in the river and he bobbed in the sand ♪ ♪ Give him good lickin' and he jumped clear to land ♪ ♪ Turkey in the straw ♪ ♪ Turkey in the hay ♪ ♪ Striked on the fiddle in the diddle-e-ay ♪ ♪ Well hee haw ho haw ♪ ♪ Never sing a song like a turkey in the straw ♪ ♪ I was a-goin' on down the road with a tired old team ♪ ♪ And a heavy old load ♪ ♪ Cracked my whip and the leader sprung ♪ ♪ Said bye bye to the wagon tongue ♪ ♪ Now the turkey in the straw ♪ ♪ Turkey in the hay ♪ ♪ Striked up the fiddle in the diddle-e-ay ♪ ♪ Well hee haw ho haw ♪ ♪ Never sing a song like a turkey in the straw ♪ ♪ Hee haw ho haw ♪ ♪ Never sing a song like a turkey in the straw ♪ ♪ Whoo hoo ♪ ♪ Turkey in the straw ♪ ♪ Turkey in the hay ♪ ♪ Striked up the fiddle in the diddle-e-ay ♪ ♪ Well hee haw ho haw ♪ ♪ Never sing a song like a turkey in the straw ♪ - Hey guys, I'm here with my friend Derrell to bring you a very special Thanksgiving recipe. And I don't know about you, but Thanksgiving is a time to share comforting meals with your family - Family. - and friends. And by friends I mean the TV show. - Friends. - Yeah, do you guys know where we're going with this? You could sense what recipe we're gonna do. If you're a fan of Friends, there is that episode when Rachel creates an English trifle, complete with ladyfingers, raspberry jam, bananas, and everyone's favorite, meat. - [Derrell] And custard. - [Jen] First up we gotta cook the beef, sauteed with peas and onions. - Gonna add a little oil to our pan, smokin' hot. We add our onions. - [Jen] Yeah. - There we go. - That's how every desert should sound like. - This is the base of all great desserts. I've seen bananas eaten with savory things, but the custard, I don't know. - [Jen] Look at that jiggle. - And the texture, I mean, if you've got bananas and custard, the texture of it is just, it's almost like-- - Yeah, it's fun, right? - Sounds fun, we'll see. I'm scared. - Now the beef. Gonna slide that in. - There we go. Same thing, we're just gonna incorporate this all in. I'm tryin' to teach you guys how to do this while also thinking about our inevitable fate of eating this monstrosity at the end of this. - [Jen] Should we add some salt and pepper? - Sorry, good luck. - Achoo, oh, that was a lot. Oh, did you hear that land? - Yeah. - [Jen] Do you think we're ready for the peas? - [Derrell] I think that's good. - The green peas go in. Yeah, we really want it to pop through the trifle. Ooh, we should talk about what a trifle is. - Oh, so if you don't know, a trifle is a traditional English dessert. Rachel actually made it into a savory dessert, which I've never heard of in my entire life, so. - Yeah, so it's half an English trifle, which is layers of delicious goodness, whatever you'd like, and half a shepherd's pie. But actually, Derrell came up with a really brilliant idea, which is? - Well the cool thing about us is that we do this . We cook for a living. - Yeah. - So you know what we gonna do? Bam, red wine vinegar. - [Jen] Vin-ah-gray! - The vinegar addin' a nice little bite to it, cut through that sweet. The only problem now that I'm still worried about is the texture of this banana and this custard. So if we could fight, combat that with this beautiful, luxurious bottle of red wine vinegar, we might be onto somethin', baby. Oh you can smell it, all right! All right, that's, you see? - Yeah! - All right. - So I guess we'll cook this a little bit longer, just to let more liquid evaporate, and then we'll layer the trifle. - Boom. - [Jen] First layer, ladyfingers. - [Derrell] Gettin' on my right. - Have you ever made a trifle? - Hell no! Closest thing I've ever eaten to this is banana pudding. I'm 'bout to call my mom after this and like, yo mom, we came up with somethin' else that's delicious. I got a secret ingredient for your new banana pudding. - [Jen] This is giving it a good structure, too. - Oh yeah. - It's gonna soak everything up. Next the jam, I think, yeah! - [Derrell] What do you say I just pour that in? - It's only one layer of jam. - There we go. - Ooh, and then we should smoosh it to the sides so we see the nice red, yeah. - Ooh, I like it. - [Jen] Custard. - [Derrell] There we go. I should be more delicate, this is an English trifle. - Yes, it is. This is beautiful, though. - Really? - This is beautiful. - Actually, I'm sorry, I'm just envisioning it with the ground beef. - So the raspberry be cool 'cause it got the seeds in it, and then you'll get the custard and the banana. - This is fun. Another layer of ladyfingers. - [Derrell] There we go, like Jenga. - Just gonna press it down a bit, we really want to make room for our next layer. - Ground beef! - Go for it. - Here we go. Here goes nothing, people. - [Jen] Oh! - Well the good thing about this is that the ladyfingers will suck up all of that juice and leavin' them nice and moist, almost like a tiramisu. - Another layer of custard, final one. So we gotta make this a little bit pretty. - You ain't gonna take the spatula out on 'em? - And then I'll do this. - [Derrell] What? - What are you thankful for? - Taste buds. - Final layer. - And the most important one. - Whipped cream. - This might be what actually brings it all together. Toppings. - Okay! Now it's time to taste. I don't think this is enough. - I feel like we need bigger spoons. - Yeah. Hang on. Yeah, yeah-yeah-yeah-yeah-yeah. - There we go, let's do it. - Which one do you want? - [Derrell] Wow, it's so hard. - [Jen] Oh it's thick. Do you need a plate? What's it smell like? - Oh it smells good. It doesn't smell bad. I'm optimistic here. - Okay. Cheers. - One, two, three. That's not bad. - I'm going through a lot of emotions right now. - I like it, it's good. You don't like it? - No. - It's good! With the beef. - Happy Thanksgiving, guys. - We did it! - We did not. - Success. - So today's recipe is a bacon, apple, sage, risotto. Talk about fancy, only it's not really, 'cause it's not time consuming, it's really simple to put together. Let's dive straight in. So the first thing I've already gone and done is I've heated up some chicken broth on the stove. It's just simmering away. I need it nice and hot before we work with it. So down here I have got a saucepan that's on a medium-low heat, and I wanna render off my bacon. So we're gonna get this nice and crispy. And while that's happening, I wanna take my apple, now this is a nice cooking apple. You could use Granny Smith. You don't want something that's too soft, otherwise it'll kind of fall apart. So we're gonna peel it and chop it up. Okay, so the bacon is ready. It's nice and crispy. I wanna get it out onto a plate, but leave the grease, we're gonna use that goodness. So now, in our bacon grease I'm going in with a tablespoon of butter. I have got one finely chopped shallot, and I'm gonna chop up this sage, nice and fine. Get that in your pan. And we're just gonna cook that off for a minute or two, just 'til it's fragrant. Okay, go in with the apple, and our risotto rice. So I just wanna toast off the rice for about three minutes. The next thing to go in is some white wine. Gonna pour that in. The white wine is optional. You could just use chicken stock, although it adds a ton of flavor, and the alcohol cooks out of it anyways. So we're gonna cook this until the rice has absorbed all of the wine. Now over here is my chicken stock. It's heated. And I wanna put in a ladle at a time, so we're gonna let the rice absorb each ladle and then go in with another ladle. It's a bit of a process, but it's also kind of fun. You could imagine if you're on a date and you're like, oh can you put in another ladle for me, I just have to change the record? Okay, perfect! So that is the texture that we want, nice and creamy like that. So now I wanna go in with some freshly shredded Parmesan cheese, 'bout 1/2 a cup to 1/4 of a cup. Then I'm gonna hit it with a little black pepper. And finally add in our crispy bacon. I like saving a little bit back for the garnish later. And stir that all together. And folks, that's all she wrote! Easy! Was there anything challenging about that? And now I just plate it and I eat it, for me. And see how easy it was! Damn, that's fancy! That is fancy-ah! Oh my gosh! Thank you so much for watching. I hope you enjoy this recipe and get a chance to make it. And I'll see you next time. But for now I'll just be right here. - Pumpkin, sage, corn, all brought together in one fabulous muffin. I'm gonna go show you how I make these really, really delicious corn muffins. Let's go make 'em. So we're gonna start off by chopping some fresh sage. And obviously sage goes beautifully with pumpkin. So I'm gonna chop this up pretty fine so you don't get a big bite of sage in your muffin. So, we have some flour here and some sugar to sweeten them up, obviously. Gotta have a nice, sweet corn muffin. Corn meal, because you can't have a corn muffin without your corn, also a really, really nice color. Let's start mixing that around a little bit. And to this we're going to add our baking powder. Looks like a nice amount of baking powder, but it really makes these rise up and get nice and fluffy. All right, so that's all mixed up pretty nicely, evenly distributed. We're gonna add in our cinnamon and cardamom. I love what cardamom does. Cardamom and cinnamon go really well together. Cloves, cardamom, cinna-mon, cinnamon. Cinna. They all go really nice together. Okay, great, that's all mixed up. Next in, goes our milk. And what I love is that you don't need two separate bowls here. You don't need to mix the dry ingredients, then the wet ingredients, put 'em together. I don't have patience for that. One bowl, people, right here. Super, super simple. In goes our pumpkin. You could just use canned pumpkin. That's the absolute easiest way to do this. And I really think it's the pumpkin that makes these super, super moist. I've been looking for a really good corn muffin recipe for a long time and I have yet to find it. These are really good. And you would think because there's a vegetable in it, that it kinda makes it healthy tasting and not as good, but this actually helps keep it moist. To this we're gonna add our eggs. Okay, give a little whisk around. And lastly, we are going to add some melted butter. You gotta have butter in a muffin. Just makes these really, really good. Great flavor. So just mix that all in. And I already have my oven preheated to 350 degrees. Mm-mm, I smell the butter! Anyone else have a butter obsession? I don't know why I love it so much, it's just so good. All right, you see it's starting to come together. It looks beautiful. You see those little speckles of green throughout and they just make 'em really festive. Also, these could be served as a dessert or they could be savory, so you could really go either way with them. Great, let's put 'em in our muffin tins and we'll bake 'em. We're gonna fill these about 3/4 of the way full. I love using an ice cream scoop for anything. I use it for my pancakes, my muffins, for cookies, for my lentil burgers, everything. I just love it, makes it so simple and it gives you the perfect amount every single time. To me, there's nothing better than a pastry with your coffee in the morning, and a corn muffin is one of my favorites. Let's go get these in the oven, 350 for about 30 minutes until they're puffed up and golden brown, they look so good. All right, you guys, it smells so good in here. These have been cooling for about 10 minutes or so. I know, I was able to wait. Very patient. These are great with a cup of coffee and also the perfect addition to any meal. You gotta make these. Corn muffins done right, enjoy. - Okay, today's recipe, I am super stoked about. The weather is getting a little bit chilly, nippy outside, if you will, and it's hot chocolate time. It just, is that what that says? Great joke, Julie. But I had this great idea that I wanted to make hot chocolate cookies, fill them with hot fudge, turn them into little mini mugs and just sip on them to myself. So the first step is mixing together my dry ingredients. In this bowl here I'm gonna go in with my flour. I've got some cocoa powder. I wanna get a nice dark chocolate flavor in there. Then I'm gonna go in with my cinnamon, and then a little secret ingredient that makes hot chocolate unreal is some malt. What do you call it? It's Ovaltine. It smells amazing, add that in, and just give that a little whisk. Get it, 'cause it's little. It's a little whisk. Okay, mix that all together. Let's set that aside. So the next thing I want to work on is creaming together my butter and icing sugar. Perfect, nice and pale and creamy. Now I wanna go in with one egg and a little bit of vanilla, about a teaspoon, and mix that all up. Perfect! Now I just wanna go in with all of my dry ingredients. I'm gonna mix them together, start by folding it in, and then I just like to go in with my hands, I find it easiest, and combine until you have a dough. And I wanna show you these really cool little tins that I bought. I thought these'd be perfect as little mugs, they're two inch round cake tins, if you're looking for them online or at a store. So I'm just going to get them greased. I've got a little bit of paper towel with some butter on it that I want to run around the inside. Okay, so now let's work with our dough. So I've go two pieces of wax paper here, and I'm gonna get my dough onto my wax paper, place the second sheet on top, and then get a rolling pin, and we're just gonna roll it out 'til it's about a centimeter thickness. What is that in inches? I don't know, a fingernail. Okay, now for the big reveal. Now I'm gonna take a knife and I'm gonna cut a couple of strips. So we're gonna cut straight down the middle, and then I'm gonna cut lengthwise, just like that. Then I like to pull up one of these guys, to get it in. But you'll notice I have a few gaps, so it's nice to get a couple of extra little pieces and kind of place them in. And then I like to get one little square piece, and then this just serves as the bottom. So pop that in the very bottom. Make sure you're patting any cracks or creases together with your fingers. And then the final thing, I like to run my knife around the edge to make sure we have a nice clean edge. Perfect! Doesn't that look like a little hot chocolate mug? Extend your imagination a little bit, but right? So I'm gonna put this in the fridge. It's gotta chill for about 30 minutes. I'm gonna work on the rest of them, they're all gonna chill, and then when they're ready I'm gonna put a little tube of tin foil on the inside and they're gonna bake. Okay, our mugs are out of the oven and they look incredible. I like using that tin foil roll because it keeps the hole from filling up. They smell so good. Let's build this thing. Get one of your little mugs to start. I've got an entire bowl of hot fudge here and we're just gonna fill it up in its entirety. Shamelessly, don't ask questions, don't think about it. At no point should you say, this is far too much hot fudge for one person. I'm fillin' it right up. I like when it dribbles down the side like that too. It's also really cool when you do it from a height, I think it impresses your friends, like if you were to do this at a party. I feel like I say that a lot. For when you're at a party, as if I go to a ton of parties. That doesn't happen. Party for one. So then to kinda help our whole hot chocolate effect, I've got some of this red sanding sugar, 'cause I was like, ooh like heat, red, ew, ouch! You know, you know! And I just sprinkle that along the edge. Okay, and then the final thing. Ow! Ooh! Oh yeah, oh yeah! As tall as you want it. I mean if you want to make it look legit, that's cool, but if you want to go a second round, ♪ Ain't nobody judging you ♪ That's my new theme song. Bing, bang, boom, hot chocolate cookie cup. Mm-mm. Mm-mm! Cinnamon and malt flavor, those guys are best friends. Thank you so much for watching this video. I hope you enjoyed this recipe and I will see you next time. Bye! - It's pumpkin spice latte season, and rather than spending all of your savings at a coffee shop, let's DIY this thing. It's really delicious to add in some spices with your coffee grounds. I've added cinnamon and cardamom, they're both super delicious, but to make a DIY pumpkin spice latte, you're gonna want to add pumpkin spice in with your coffee grounds. Here's how to make a pumpkin spice latte at home, DIY-style. So start preparing your coffee the way you usually do, but put a bit less of the coffee grounds in than normal and add about a 1/4 teaspoon of pumpkin spice. Mix the spice in with the coffee grounds and make the coffee as usual. Once your coffee is ready, froth your milk. This is my favorite way to froth milk at home. Using skim milk, because it froths the best, pour a 1/2 cup into a jar, and shake for about 30 seconds. Then take the top off and microwave it uncovered for 30 seconds. The microwave stabilizes the foam, without microwaving, the foam will quickly collapse. Add the milk to your mug and scoop in the foam, then add your pumpkin spice-flavored coffee and add a bit of sweetener, such as honey, if you desire. And there is your DIY pumpkin spice latte. And let's be honest, it's kinda verging on cappuccino with all that delicious foam. But hey, no complaints from me. Ah, I love fall! - Today I'm making my roasted sweet potatoes with garlic and rosemary. It's all about the presentation with this one, and you won't believe how easy it is to put together. Let's get started. I'm thinly slicing some sweet potatoes on a mandolin, which is very, very sharp, and it gives me a very even cut. So I make sure all of my potatoes look uniform and they cook evenly. And when it gets down to this little nub, just throw it away. You don't wanna go too close and lose a fingertip. My potatoes are ready. I'm gonna start assembling them in the pan. I have a six inch cast iron skillet. I'm gonna fan them around, kind of standing up. These bigger ones, I'm gonna break 'em in half and stick 'em in the middle. There we go. Some fresh rosemary. Just take off the sprigs. And we are gonna stuff it into the little crevices. I like tucking 'em in so they don't burn too much when they're in the oven. Set that aside, and melt our butter. Got three tablespoons of unsalted butter. A little extra virgin olive oil. Gonna grate two cloves of garlic into the pan. A little salt and pepper. And some freshly grated nutmeg. It's a little spicy. I think nutmeg goes really well with sweet potatoes. All right, so now that it's melted and the butter's just a little golden brown, let's pour it over the potatoes. I'm gonna add a little more nutmeg. I have my oven preheated to 425, and these will roast for 40 to 45 minutes. The garlic has melted into the potatoes. Nice and golden brown, and they've wilted down a little bit. I'm gonna add a little fresh rosemary. Right! And there you have it, my roasted sweet potatoes with garlic and rosemary. Such a show stopper. People go nuts for this. I hope you make it. - Today I'm gonna show you how to make an orange and thyme-scented sweet potato mash. You're gonna love it. The way I like making mashed potatoes using sweet potatoes is also always making sure that we're still using some regular potatoes, just because it gives us that consistency that you usually look for in a mashed potato. Something nice and smooth and airy and something really delicious. So I'm gonna take a couple of cubes of butter right here, throw that into a small pan. To that I'm gonna add the zest of some oranges right here. And the smell of that butter caramelizing with the orange zest, is absolutely amazing. We're gonna reduce that a little. We don't want it to brown too much. And then we're gonna add in a little bit of our chicken stock, continuously stirring that together. A little bit of whole full-cream milk. Some nice cream. And we're doing this all on a low fire so that it just really melts slowly. And I grab my thyme and just put a couple of sprigs. And we'll let that go for about five minutes, until all those flavors just get really nice. Now what we wanna do is grab our food processor. Couple of sweet potatoes, about half the amount of regular potatoes, put in half my sauce to start with, and then just blend that all together. Now what we're gonna do is just keep adding sauce until it gets nice and soft. Take that all out and add it back to my pan here. So again we're doing this at a very low heat. We're always gonna add in a tiny bit more butter right at the end, just to really bring out all that beautiful flavor. And just pour that all out into my bowl here. Tad bit of salt, and then I always like putting a little bit of extra virgin olive oil right on top. And that's how I make a really just fun, gorgeous, flavorful, sweet potato mash. ♪ Oh ♪ ♪ Oh oh ♪ ♪ Oh ♪ ♪ Oh oh ♪ ♪ Oh ♪ ♪ Oh oh ♪ - So I roasted two sweet potatoes, two nice sized sweet potatoes, in a 400 degree oven, just put it right on the rack. Poke holes with a fork and just let it roast for about an hour, and they'll get really, really, tender and soft on the inside. And I let it cool down, and I'm just going to start to peel the skin off. So, discard your skins, and now we're gonna just start to add all the deliciousness, of like a sweet potato pie, right into this bowl. So I'm using brown sugar, got some ground ginger and ground cinnamon, I'm gonna also add that and a little bit of vanilla extract. The inspiration of this dish is that I love sweet potato pie, and I grew up eating sweet potato pie, and I just thought, well how it is a cool way to do this without actually baking it in the oven. I'm gonna whip nae nae this. Cool. So now what we're gonna do is we're gonna add this nice, fluffy, Cool Whip. I used to eat this straight out of the jar when I was a kid. Yes! So we don't have a tater bourbon whip unless we add the bourbon! This is the bourbon, and you know what, we're gonna eyeball this. I say the more the merrier, right? Whip that up, beautiful. So now we're gonna add this into our casserole dish. You're smoothing it out with your spatula. Now what we're gonna do is use some marshmallow fluff. Pile it right on top, and I'm just gonna actually fluff the top just like this. Fire! Go right over top. I love that burnt bit on the top. That looks gorgeous. And now I'm going to add some ginger snap cookies, put them into a baggie and just crush them up. I'm gonna add that right to the top, and it just adds a beautiful texture of sweet crunch. So now I'm gonna try my tater bourbon whip, mm! Mm! That's really good stuff. I love that the marshmallows have that brown, just char on the top that we've done with our torch. That ginger is really talking to me inside of there, but it's not overpowering, and the bourbon just hits the spot. You guys definitely need to try out this recipe. We'll see you next time.

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