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Magnolia Table At the Farm Season 1 Episode 2
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FunTranscript
00:00I remember when I was 10 years old in Wichita, Kansas, and my dad said,
00:12Jojo, I need something sweet. He went to the store and bought just a bag of chocolate chips.
00:17He's like, let's just follow this recipe. Let's figure this out. It was the first time I'd ever
00:20really baked anything with my dad. I could see the joy that that simple cookie brought to his
00:26heart. I realized these are just simple moments of celebration. That's why I love
00:31baking cookies. Today, I am going to be sharing some recipes that are my favorite go-tos.
00:45So I'm going to be doing three cookies today. These are my three favorite cookies.
00:49My classic chocolate chip cookie, classic sugar cookie, and then our silos cookie.
00:54To me, these are moments of celebration. That's why I love baking cookies. Every single time I'm
01:01whipping these cookies up, I think about that time in the kitchen with my father and how that started
01:05something in my own life. You cannot go wrong with this chocolate chip cookie. This is very simple.
01:12It's like seven or eight ingredients. Very classic. The first thing, though, is I forgot. Normally,
01:17I like to do flowers right here, and I forgot to do my flowers. So give me one second.
01:22We're harvesting all the flowers right now in the garden because the season is about to be over.
01:31I really do love having fresh flowers all around the house. I just feel like it's like establishing
01:36this environment that breeds creativity. Let's move on because we really do need to start baking some
01:45cookies. This recipe is so simple. One stick of a softened butter and two cups of light brown sugar.
01:57Okay. I really love brown sugar. It makes the cookie chewier and tastes so much richer.
02:06Okay. So I'm going to let this go for just a little bit so that everything gets blended.
02:12And then after that, I'm going to add two farm fresh large eggs. I'm proud of the eggs that our
02:19ladies make for us here on the farm. We've got a lot of producers.
02:23Okay. And then I'm going to add my eggs and then a teaspoon and a half of vanilla. I'm just mixing it
02:36all together. You can see how it's come together. This is ready to go. So I have regular all-purpose flour,
02:44two and a half cups.
02:50And then I like to do a heaping teaspoon of baking soda. Don't ask me why. I've just done it for this
02:57long. About a half a teaspoon of salt. I'll mix that together. And now I'm going to put this into
03:05the butter and brown sugar mixture. Okay. Typically, I'll do a cup to a cup and a half of semi-sweet
03:19chocolate chips. I just kind of eye it just until it's combined.
03:30One of the things I like to do with cookies is scoop them out with like an ice cream scoop
03:37or a cookie scoop just so that it feels uniform. So I've got this scoop. This is the size I like
03:44to use. I would guess it's about two tablespoons. It's that big. That big. And I just
03:52scoop. I was doing the math earlier because it's one stick of butter. So per cookie, there's 0.4
04:11tablespoons. That's like this much butter per cookie. According to the Joanna Gaines hierarchy
04:18of food nutrition, I don't think these are that bad for you. Okay. I have set the oven to 350. I'm
04:25going to go ahead and put these in for 10 to 12 minutes until they're like golden brown on top.
04:36So while the chocolate chip cookies are baking, I'm going to go ahead and pull all of the
04:40ingredients for the sugar cookies, which are up next. These are ready to go. These need to cool for
04:55five to 10 minutes. But this is the color you're looking for. Just this nice golden brown. But I'm
05:03going to show you my favorite way to eat these cookies. Give me one second. My dad taught me this black
05:14coffee, a little bit of whipped cream, and you just dunk it. And I know this, you know, this isn't like
05:20groundbreaking, but when you try it, it's so good. So this is how you make cookies.
05:27And then it's like, wow, there's something about that coffee and that whipped cream
05:38that just add to the magic of the cookie.
05:46To take it from a 10 to a 12. This to me is like the perfect balance. I don't like to overbake my
05:53cookies. I like how it's a little soft on the inside, but the texture is chewy because of that
05:58brown sugar. So that's why I really think this is like the perfect cookie. This is one of my
06:04favorite cake plate stands. I got this when Chip and I were first married. I just love that there's
06:10memory behind every recipe. This is not just a cake plate full of cookies. There's so much more
06:16behind it. The beauty of food is it's kind of like smells, how it brings you back to
06:23something. It reminds you of something. And so for me, not only when I'm baking the cookies,
06:28but when I'm having that bite of cookie with the coffee, it's like my heart wells up with just
06:34gratitude for my dad. And just that one day when he had a sweet tooth and he said, let's bake
06:39something, what that opened up for me in my own life. So anytime I make these cookies, I'll send a
06:44batch over to him. So I'm going to go ahead and set these aside. I'm going to pack these up and send
06:48them over to my dad. And then we're going to get started on the next cookie recipe.
06:58For those of you who grew up in the 80s, like me, the mall was the place to be. My mom actually
07:05worked in the mall. She worked at a little gift store. And after school, we would go hang out with
07:09her. And in the mall was a cookie place. And for some reason, I always gravitated towards the sugar
07:16cookie with the sprinkles on top. So I'll be making a sugar cookie sandwich with a vanilla
07:21buttercream filling that I just love. I'm going to start with two sticks of softened butter.
07:28Anytime I make sugar cookies, I like to pair them with like a buttercream icing. So I already whipped
07:35up the buttercream. And then I'm going to add one and a half cups of regular white sugar.
07:41And then I'm going to go ahead and cream the butter and sugar. Okay. I'm going to add in
07:52I'm going to add in one egg, a teaspoon and a half of vanilla, and then just a tablespoon of milk.
08:06Okay. So while that's mixing, I'm going to go ahead and pull together my dry ingredients.
08:13It is two and a half cups of flour. I feel like my favorite memories are of the 80s. We were always
08:20on our bikes. We were always outside. You could roam the mall. It was just my favorite thing to do.
08:28I have a fondness for those times. Okay. A teaspoon of salt and then half a teaspoon of baking powder.
08:36I can still smell the hairspray. So I did bangs where you have like your top part and your bottom
08:41part and your bottom part, you roll down and your top part, you roll back and then you feather.
08:47It's like this. We looked weird. We were weird. So now I'm going to put in this whole flour mixture.
08:55You can see how it's come together. This is ready to go. Okay. Let me get my baking sheets.
09:06I am using a smaller scoop for these because I'm going to be filling these with a buttercream icing.
09:15I don't want them to be too big. It's almost too rich. So these are just a little smaller.
09:18I think the reason why I liked the sugar cookies in the mall is because they were so pretty. The
09:30colors are the sprinkles. Maybe that's what like drew my eye to them. There's a few trends in the
09:3580s that haven't made its way back around. Like if my kids were like, drop me off at the mall,
09:40I'd be like, why? So the oven is set to 350. These cookies are going to bake for about 10 to 12
09:47minutes while the cookies are baking. I'm going to try to dig up a picture of those 80s bangs.
10:10I feel very vulnerable right now. I'm surprised I'm doing this because A, this room is like
10:21looking in my junk closet. No one ever sees this room. So I'm feeling like there's not going to be
10:31judgment, right? I am trying to find a picture so I can show you the bang situation I had when I
10:40was younger. Okay. Starting to get bangs. Hold on though. Oh, okay. Bangs y'all. I was dressed up
10:49for something. Unbelievable. Y'all, this is embarrassing. The bangs are bigger than my face.
10:57Um, look at this. Clearly wanted to show you my side profile in a bathroom. This wasn't planned,
11:04but the fact that I found this exact picture in this dirty little bathroom and you see
11:10my front bangs, you see the side profile. Look at that. Look at that. Everyone was doing their
11:18hair. I was not the only one doing this. Everyone was doing this. I have yet to see anyone ever do
11:24this again. Like no one has bangs these days like this. Okay. We're done. We've got somewhere weird
11:32quick. I've got to go get the food downstairs, but, um, the next time you see this room, it'll be tidy.
11:38I promise, mom. Gosh, this is embarrassing.
11:41Okay. Now that the cookies have cooled, I'm going to show you something that I love doing. One of my
12:06favorite details that I get to do at the office is come up with sprinkle colors for every season.
12:14And typically this is what we do for real in the office. There's always a color palette that we
12:20work on every season. And we'll take that color palette and let it show up even in food. So with
12:26sprinkles, we make a mix that tells the story of that season. And it's one of my favorite things we
12:30get to do. Cause it just feels like this playful, simple little thing that actually tells a fuller
12:37story when you're in the bakery. So I think since I'm nodding back to the eighties, I'm going to try
12:44to come up with a color palette that represents the eighties the most. I would say I'm missing a few
12:50things like hot pink. I'm missing some neons. We'll see. We'll see. We'll see how we're doing.
12:54I'm going to go a little pink. I mean, come on. That is so fun for sure. Purple. We're going to
13:03pretend like the mustard yellow is neon. Did teal exist in the eighties? Now I'm making it like a
13:09skating party. Okay. I'm going to stop. This is like flowers where with sprinkles, I could just do
13:15this forever. Mix it. Looks like the carpet in a skating rink. That's fun. Okay. I'm going to do one
13:23other thing. I'm going to just do a pretty palette that ties back to the flowers. There's a little bit
13:30of purple in there. What else is back there? Cause if you really want to pull a really simple, sweet
13:37party together, you start with your flowers, like what's available, what's in season. And then you can
13:43pull together a pretty palette so that when you have it all on the table, it's just all comes together.
13:49Push these aside. You have to go away. You're distracting me. Next up, I am going to get my
13:58buttercream icing. Like I said, this is very simple to whip up. It's butter, it's milk, some vanilla
14:05and powdered sugar. You can find the full recipe on the website. And so I'm going to make a double
14:12Decker cookie. So I'm just going to go like so, smash it in. And then I'm going to roll it around
14:23in my sprinkles. So you thought we were just making plain old sugar cookies, but this is
14:29taking it to the next level. Oh, look at our garden party.
14:34I guess my point earlier today, wanting fresh flowers in here is it really does inspire other
14:46things beyond what you're seeing. So I wasn't planning on doing a palette that represented the
14:51color of the flowers, but that ended up inspiring what you see with these pretty little cookies.
14:58And there you go. Pretty little cookies that match the flowers. Look how cute that is.
15:09I do want to show you just the texture of these cookies because they're so soft. That's what I
15:13love about these sugar cookies is they're so soft and buttery. So good. So when you add the buttercream
15:23icing, it's just like butter heaven. And just like that, I'm taken back to the good old days at the
15:33mall. Okay. So I'm going to show you one more recipe that we love. It's the silo cookie. And this is one
15:39of our favorite cookies that we make at the bakery here in Waco.
15:42So on today's cookie episode, the last cookie is the silo cookie. I used to call it the monster
15:54cookie when I made it for my kids because it was everything in one cookie. I love the idea of rolled
16:02oats because of the texture. The boys love peanut butter chips and cookies. Chip is just classic
16:07chocolate chip and walnuts. So it was really like the best of everything in one cookie. We ended up
16:12changing the name to the silo cookie. And now it's one of our top sellers at our bakery.
16:18So in a lot of ways, this is almost like the chocolate chip cookie. I've just upped the butter.
16:23It's two sticks of butter. And the thing with cookies is it's kind of the same every time as far as like
16:29you cream your butter and your sugar, then you add your eggs and your vanilla. And that's what's
16:33just fun about baking. It's like, okay, from there, what other things do you want to do to modify
16:37this cookie? I'm doing three quarters of a cup of the white sugar and then a full cup of brown sugar.
16:43I'm going to go ahead and let this blend.
16:49Okay. So now I'm going to add in two eggs. Unbelievable. This is the second time. Jeez.
16:57Amateur. Two eggs and two teaspoons of vanilla. And while that is coming together, I'm going to pull
17:09the flour, baking soda, and salt. This cookie recipe requires two cups of flour, a teaspoon of baking
17:18soda, a teaspoon of salt, mix it together. So I'm going to take this flour mixture and add it to the butter and the sugar.
17:33Now it's the chocolate chips. I do about a half a cup of walnuts. I just love the texture. And then a cup
17:41and a half of peanut butter chips. I love them. So sometimes I'll give a little extra. And then I'll do about a cup and a half of the rolled oats. So what I love about the rolled oats is the texture. The cookie is the chewier. So I'm just going to mix all that together.
18:02And now I'm going to take all of this, add it to that.
18:05There is so much happening in this dough. There's like something in every bite.
18:14I mean, if you wanted to get a little healthier, you could do walnuts and cranberries and
18:20some people like raisins in their cookies. You could do that.
18:26I'm sorry. I actually have a thing with raisins and I don't know why. I've just never liked raisins.
18:32I would love to do a full-on petition on pulling raisins completely out of trail mix.
18:40Raisins like the party pooper of the party.
18:46I've got two of my cookie sheets again. And back when I called them monster cookies, they were huge.
18:53So I think I've always just kind of liked to serve them bigger.
18:57So I've got a really big scoop and I am just going to put them on the sheet.
19:04These are huge.
19:05So the key to these cookies is right before you bake them, you're going to want to put
19:12them in the fridge for about 30 minutes. That will keep the cookies from spreading when you
19:17bake them. So I'm going to go ahead and put these in the refrigerator and then put them
19:21into the oven at 350 for about 13 to 15 minutes.
19:38Look at this beautiful cookie.
19:40I'm going to break this one open just so you can see all the goodness that's inside the oatmeal,
19:48the walnuts, chocolate chips, peanut butter chips. It's so good.
19:54Mmm. There's a lot to this cookie. It's like the oats and the walnuts tone down that sweetness
20:01so that even though you're eating a lot in one bite, that balance is just perfect.
20:07That is a good-looking, thick, hearty cookie. And again, the key here to this shape was
20:16letting it sit in the fridge for about 30 minutes. You can tell it didn't spread.
20:21Like I said, you can't really go wrong with this one. It hits like every note of flavor and texture.
20:27It is so delicious. Now I'm going to bring in the other stars of the show into my faux bakery.
20:36Okay, I'm going to get my cash register. I'm just kidding. I don't have one of those.
20:42What I love about these beyond just the way they taste is the memory and the story that's attached.
20:49So I wanted to share them with you today so that you can then go share them with your friends and family.
20:54Here's to cookies, y'all.
20:55Here's to cookies.
20:57Here's to cookies.
20:58Here's to cookies.
20:59Here's to cookies.
21:00Here's to cookies.
21:01Here's to cookies.
21:02Here's to cookies.
21:03Here's to cookies.
21:04Here's to cookies.
21:05Here's to cookies.
21:06Here's to cookies.
21:07Here's to cookies.
21:08Here's to cookies.
21:09Here's to cookies.
21:10Here's to cookies.
21:11Here's to cookies.
21:12Here's to cookies.
21:13Here's to cookies.
21:14Here's to cookies.
21:15Here's to cookies.
21:16Here's to cookies.
21:17Here's to cookies.
21:18Here's to cookies.
21:19Here's to cookies.
21:20Here's to cookies.
21:21Here's to cookies.
21:22Here's to cookies.
21:23Here's to cookies.
21:24Here's to cookies.
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