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00:00I think this is one of the best things about the holidays.
00:05Snuggling up and watching a Christmas movie.
00:08Their skin is glowing and their teeth are so white.
00:11What's it about?
00:12Oh, this is my favorite part.
00:14She moves back to her hometown,
00:16bumps into an old flame from college.
00:18You think they don't like each other,
00:20but I feel that might change.
00:22Perfect.
00:24Welcome to Baked With Love.
00:30Last week on Baked With Love.
00:34This recipe didn't work.
00:36Sally and Amy's cupcakes fell flat.
00:38I think you've kind of dropped the ball with the flavor.
00:41Rosanna was feeling the pressure.
00:43A little stressful right now.
00:45It's split.
00:47While Renee and Sade's trifle failed to wow the judges.
00:51It could definitely have looked more elegant.
00:54One duo came out on top.
00:56Susan and someone.
00:58Wow.
00:59And we said goodbye to another team.
01:01James and Karen.
01:07Oh my gosh.
01:08Like to be now halfway through the competition is amazing.
01:12It's been a bumpy ride, so we feel pretty fortunate.
01:14Last week was a wild roller coaster ride.
01:18We weren't sure if we were even coming back.
01:21On the other side of this,
01:22there's four more challenges that stand between us and the prize.
01:25So it is becoming a little bit more high stakes.
01:28Welcome back to the barn.
01:29How are you feeling?
01:30Good.
01:31Good.
01:32You have made it halfway through the competition.
01:34You are one step closer to winning $50,000 and having your bake featured in a Hallmark movie.
01:44Shall we bring Anna and Vaughn in to tell you what's in store today?
01:48Yes.
01:49Yes.
01:50Okay.
01:51Anna and Vaughn.
01:52Hi.
01:53Hi.
01:54It might be chilly outside, guys, but things are about to heat up in the barn.
01:59The theme this week is sugar and spice.
02:04And, of course, everything nice.
02:07So for today's holiday classic, we want you to make doughnuts.
02:13Specifically, baked doughnuts.
02:15Twelve of them.
02:16So we're looking for your doughnuts to look absolutely stunning.
02:22Almost like an ornament.
02:24We want two different types of decoration.
02:27And we will be judging you on the bake of your doughnuts, but also on your level and control of spice.
02:35You know we have a twist for you, right?
02:37As you can see, we have a Christmas tree here and lovely presents underneath it.
02:42I would like one person from each team to walk up, grab a gift, go back to your stations, open up the gift and tell us what you have inside.
02:53Ooh.
02:54We have cardamom.
02:56Ground star anise.
02:59Ground nutmeg.
03:02We have pink peppercorn.
03:05Ginger spice.
03:07My favorite Spice Girl.
03:09Really?
03:11Ground cloves.
03:12Yes.
03:13Yes.
03:15So each of you have a spice that you have to use as one of the flavors in your doughnuts.
03:20You have one hour and 30 minutes.
03:24Off you go.
03:32You already fail.
03:33Hey, I'll do that all the time.
03:38Let's see where the creative mind takes us today.
03:40Whoa.
03:41Bless you, baby.
03:42It's that peppercorn.
03:43Whoa, all that pepper.
03:44Whoa.
03:45We have a funky spice pink peppercorn.
03:47So we're thinking of pairing it with things that can handle that essence.
03:51But maybe something spicy.
03:53Yeah.
03:54They want us to try things, so...
03:55We're gonna try.
03:56We will try things.
03:57We've got cardamom.
03:59Normally it goes really well with apple, but we decided to go with blueberry.
04:03It's just kind of a play off of my family's favorite.
04:07They like my blueberry biscuits that I make.
04:09Maybe I wash them.
04:11I don't know.
04:13Have you ever made baked doughnuts before?
04:16This will be my first time to make a baked doughnut.
04:19Made fried doughnuts, but never baked.
04:22In regards to our inspiration, during like Thanksgiving, Christmas time, my grandmother, she makes an apple pie, and she puts a crumble.
04:29However, her version of a crumble is Italian breadcrumb mixed with sugar.
04:34And it's not very good, but no one has the heart to tell her that that's not how you make a crumb.
04:40Yeah, it's not how you make a crumb.
04:42So for one of our doughnuts, we're using that as the inspiration.
04:45But it's all about the decoration, ladies.
04:47Remember, we're looking for finesse and elegance.
04:49Yes.
04:50You got it for the finesse of it.
04:52Thank you, Debbie.
04:53Yes.
04:54Well, we have ground star anise, which personally we have not baked with.
05:00However...
05:01It's definitely not even in our kitchen.
05:02No, but it is definitely in my grandparents' kitchen.
05:05That's for sure.
05:06And it's a flavor that really reminds me of my Grammy and Poppy who passed away this past Christmas within one month of each other.
05:14They were truly each other's soulmate.
05:16So this is a really nostalgic flavor.
05:18I mean, literally just when we smelled it, it brought back so many special memories.
05:22The spice that we received is ground cloves.
05:25So I'm trying to get these flavors together so it has a little bit more of my grandmother's Christmas cake feel to it.
05:34My grandmother's Christmas cake is near and dear to my heart.
05:39You start smelling the spices.
05:41You start experiencing it.
05:43All of a sudden, all these memories flood back.
05:45I literally felt like my grandmother was with me.
05:48I'm there.
05:49Cool.
05:50I'm there.
05:51I'm happy.
05:52Yay!
05:53I'm happy, that's it.
05:54So tell me, what flavor are you going in your donut and what flavor is going to go as your decorations?
05:58Ginger is the star of the donut show today.
06:01There's a little bit of cinnamon in there.
06:03We are still kind of brainstorming our toppings.
06:06We know we're going to do one that's not savory, but salty.
06:10Salty.
06:11Do you feel a lot of pressure now because you are associated with really opening your finesse game?
06:17Oh, yeah.
06:18Yes, ma'am.
06:19We're feeling the pressure.
06:20It is.
06:21It's real.
06:22Well, we are expecting very beautiful donuts from you ladies.
06:25Okay, thank you.
06:26Hopefully, the cinnamon will balance out and bring out the ginger flavor once the donuts are baking.
06:32We hope this is a challenge.
06:35We went to the local bazaar and got cayenne, smoked paprika, white pepper, and the pink peppercorn.
06:44Oh, my.
06:45Okay.
06:46This will wake you up.
06:47I'm excited for this.
06:48This is the good day in the barn.
06:50All right.
06:51Well, I'm going to leave you to it.
06:52Appreciate it.
06:53Bye, guys.
06:54Do you taste it?
06:55Yeah.
06:56I feel it at the end, but I feel like it might get lost in the donut more.
07:01It's a smidge more.
07:03I think that it'll be interesting to see this one, especially how they implement the spice.
07:09Mmm.
07:10Because spice is a tricky thing to get right.
07:11With the sugar.
07:12Yes.
07:13You know?
07:14And you need confidence, you know?
07:15When you're not sure about something, you have to kind of go to the depths of your memory
07:19of when you've used spices before.
07:21I think it's good for them to use their baking instincts with this challenge.
07:25Mmm.
07:26Check and see when something's done.
07:27Know when you've filled the donut pan up to the right amount.
07:30This is a recipe we've never used before, so we don't know what the lift is.
07:35You really just bake them, hope for the best.
07:39We're putting it in there for about 10 minutes at 355 Fahrenheit.
07:44And you're setting it time for how long?
07:4712 minutes?
07:48I wanted to ask you, what does it feel like to be in a competition with each other?
07:54You know, sometimes when we're baking family recipes or talking about them...
07:58Yes.
07:59It just takes you right back.
08:00How does that make you feel when you reminisce?
08:03It feels good.
08:04Happy and sad.
08:05Yeah.
08:06We miss the ones that aren't here, but know that we can't be forever together here on Earth.
08:11Mm-hmm.
08:12But, um...
08:13It's important to make lots of memories while we're all here.
08:19Yeah.
08:20I am so lucky that I had two wonderful grandmothers, Granny and Mama, and a mother that encouraged
08:29me wanting to cook from a very early age.
08:32Yeah.
08:33They taught me a lot, and Mom still teaches me a lot.
08:35I mean, I'll try.
08:41They have been in there a little over 12 minutes, and the recipe calls for 12 to 14.
08:48The cake's coming out.
08:51I set it for 12.
08:52Yeah.
08:53So they only cooked for eight.
08:55I know, but I think our temp was high.
08:57Okay.
08:58Well, that's not good.
09:01This one's cooking...
09:02Oh, oh, oh, oh.
09:03This one's cooking a little bit slower, so I'm gonna add two more minutes.
09:07Oh, oh, oh, oh.
09:08I'll just toss it back in because of the fruits.
09:11Halfway through!
09:14Halfway through!
09:16Perfect.
09:17They're a light brown.
09:18They're not too dark.
09:19I think these are done.
09:21Ooh, they look pretty.
09:24Ooh, look at that blueberry.
09:26Oh, those look great, Susan.
09:29Thank you, Chef.
09:30Wow.
09:34Come on, baby.
09:35Please, please.
09:36I like the top bake better than the bottom bake.
09:38First time for something.
09:39I think it's because we should have actually put one in each oven, so that may be a downfall for me on these.
09:51Trying to get the donuts out so they can cool and the other batch out so they can cool.
09:57I did see a lot of the teams out of the oven fairly early on.
10:01Mm-hmm.
10:02That's a good chance to test your donut.
10:04Okay.
10:05But then that also means that we're gonna be expecting some fabulous decorations because they have extra time, in my opinion, to do that today.
10:14We're trying to figure out the flavors.
10:16When you have an hour and a half and you have this much to do, sometimes it just has to come to you when you get to that step.
10:22Let's be real.
10:23For donuts, it's all about the toppings.
10:25At least that's how we feel.
10:26For one of our toppings, we're gonna have, like, this savory pancetta crumble.
10:31Rosanne, did you put maple in here, too?
10:33No, I wanted to season it.
10:34Even, like, a little bit of rosemary.
10:35I know you're not a fan, since we can't add, like, an acid to it.
10:38Wait, rosemary in there?
10:39No.
10:40No?
10:41No, you're going overboard.
10:43Okay.
10:44She's constantly is like, Ma, let's try this, because she likes her unique tastes and unique flavors.
10:49And I'm like, sure, bring it on, you know.
10:51And there's times I like, oh, my goodness, that's so delicious.
10:54And then there's times I'm like, uh, yes, Mommy's not liking this one.
10:58I really think it needs some herb.
11:0015 minutes, guys!
11:0315 minutes!
11:05Time is running out, so just gonna go very, very fast.
11:08To get this done.
11:11I think I might just do half a wing.
11:14Yeah.
11:15Because we don't want to overdo it on the decoration, either.
11:18Dang it.
11:19What, honey?
11:20These just don't look good.
11:22Well, we're gonna garnish them.
11:24The glaze just has to dry.
11:26Okay.
11:27Stand on the backside here, I need you to fan.
11:29Just don't whack me in the head.
11:31Just adding a little razzle-dazzle with some piping here.
11:36Yeah, they're melting.
11:38I'm almost there.
11:39Okay.
11:42Oh, that's the wrong flavor.
11:43Oh, no.
11:44This tip is so fine.
11:46Get me another bag.
11:47Lower your tip.
11:49I'm just running out of time.
11:51Rosanna, gold leaves we could put on that, too.
11:54See?
11:55But with purpose.
11:56Right.
11:57One minute.
11:58Dang.
11:59Not enough time.
12:00That's it on the rosemary, I think.
12:01Rosanna.
12:02Make it snow, baby.
12:03Gorgie.
12:04That looks so good.
12:05Get something to scoop them with, please.
12:06Here.
12:07Those feel very German.
12:08Yep.
12:09Feel very fun.
12:10Yep.
12:11They're not ornate, but we hope they're very flavorful.
12:14Some of them sticking, some of it's not.
12:15It's fine.
12:16This is a test of my dexterity right now, and I am shaking like a leaf.
12:29Time's up!
12:30Good job.
12:31Okay.
12:32You see, theirs blew up a lot.
12:38Ours didn't do that.
12:39Look how high theirs is.
12:41Oh, this one's making me nervous.
12:43But we did it.
12:44It's the kind of cookie that gets you in trouble.
12:46Overall, I'm a little bit disappointed.
12:48I am in awe of you.
12:49I'm gonna do the little icicle.
12:51My donut, that's not fully cooked.
12:58Six batches of donuts are ready to be tasted.
13:01We browned pancetta with oats, rosemary in there as well.
13:07And then we had made orange nutmeg.
13:09They are stunning.
13:13I'm excited to dive into these.
13:15So we're going in for the pancetta one.
13:18The saltiness of the pancetta is delicious.
13:20I think it's caramelized really nice.
13:22As I'm speaking to you now, I can taste the rosemary.
13:25That's a really good flavor.
13:26Thank you so much.
13:29And if you're able to use that, it shows a lot of technique.
13:33And it's gorgeous.
13:34Your orange donut.
13:36I want to continue eating.
13:38I want to continue eating.
13:39Great job.
13:40These are stunning.
13:41Thank you, guys.
13:42Yeah, really good.
13:43Well done.
13:44Well done, guys.
13:45Amazing ladies.
13:46We made a blueberry donut.
13:48They have a chai tea glaze.
13:49It also has a little bit of maple syrup in there.
13:51I'm not sure they have as much detail or interesting bits to make them look like an ornament.
13:58I kind of wish I saw just a little bit more of that Rene and Sade glam that we usually get.
14:05Let's see how it tastes.
14:07Smells lovely.
14:08Mmm.
14:09Now the blueberries weren't giving me as much of a tart burst as I wanted in order to kind
14:17of balance out that sweetness, but I am really getting that spice and the texture is really,
14:22really good.
14:24I think the donut is delicious.
14:26I can undeniably get cardamom off this, but really with the brief I think you could have
14:31done more with the decoration.
14:33So we glazed it with an amaretto glaze.
14:37We topped these with the sliced almonds and cacao nibs.
14:41This one we've topped with a dark chocolate ganache and cherries.
14:46I think that these are very eye-catching to me, but are lacking a little bit of that finesse.
14:53Let's taste.
14:54Let's see.
14:59I'm not really getting the star anise.
15:01Mmm.
15:02Oh.
15:03I get it just a tiny, tiny bit.
15:09I'm not getting any spice again.
15:11Texturally, I think these donuts are spot on, but I don't know if it necessarily really
15:16hammers home that brief.
15:17Okay.
15:18The exterior is a vanilla and almond glaze.
15:24Here, there's lots of fruits and floral and coconut.
15:28Here, we have these cute little German-style candies.
15:31The ones with the sanding sugar and the sparkle would have just looked so much cleaner without
15:37the gummies.
15:38Your donuts, which has dried fruit and floral on it, for me, there's an initial warning sign
15:43that they are smaller.
15:48My donut, that's not fully cooked.
15:51So I see the way I can kind of pinch it.
15:53It's not crumbling, which breaks my heart, but it also makes sense why they're smaller.
15:57Right.
15:58And I think there's a real elegance and length of flavor, but obviously your donut is not fully cooked.
16:02Okay.
16:03I kind of like the balance of spices.
16:08Well, thank you, guys.
16:09Thanks.
16:11So this is a ginger brown butter glaze with a ginger brown butter buttercream.
16:18And this is a lemony ginger glaze with a lemony ginger buttercream.
16:25I was expecting a little bit more from this team.
16:31It's missing the real kind of Christmas sparkle.
16:37I can get the ginger.
16:39Your donut is a little bit tough.
16:40It's a little bit dry.
16:42Okay.
16:43The brown butter is really nice, though, in that glaze.
16:46I'm excited to try the lemon.
16:53The lemon is very low.
16:54There's very little acidity in there.
16:56I really feel, on this challenge, you guys have struggled.
17:01We have a orange vanilla donut.
17:05It's kind of a tangy orange glaze.
17:07And this one is spiced dark chocolate.
17:11Visually, I am not getting ornament.
17:15I'm not getting much decoration.
17:21Pink peppercorns sit forward.
17:22Mm-hmm.
17:23Which is excellent.
17:24Oh, good.
17:25So that's really quite fun to taste.
17:27Mm-hmm.
17:28And I would love that kind of complemented and reinforced on the bottom.
17:31I love the heat on the back end.
17:33You know?
17:34To me, it's not overpowering.
17:35And I think that, honestly, as this competition goes on, I'm looking to applaud creativity and risks a little bit more.
17:42But these are looking a little on the sloppy side to me.
17:51Well, well done, guys, for getting through that challenge.
17:54Judges, what do you think of their donuts?
17:57Overall, I'm a little bit disappointed.
17:59I think that this is the point in the competition that we do have to be a little bit more critical.
18:05We really struggled to find a lot of decoration in these bakes today.
18:09Well, I'm going to try and lighten the mood with a joke.
18:14How about, do not give up?
18:20If we would have spent more time on the decorations, maybe it would have gone better, but we didn't.
18:25And we have a saying about that.
18:27It's bits and buts for candy and nuts.
18:31Every day would be Christmas.
18:33And today was not Christmas.
18:35No, it was not.
18:38The team that really nailed the brief was Rosa and Rosanna.
18:49Another example of mother may not always know best,
18:52because she had said don't put rosemary because it's not her personal preference.
18:56Good job.
18:57I think we made a good combination together.
19:00This is not the right texture.
19:01We're a little soft.
19:02That's not good.
19:03I want to make my mom proud with these cookies.
19:07Oops, sorry.
19:08I'm sorry.
19:16Welcome back.
19:17Now it's time for the ultimate festive bakes.
19:21Judges, what do you have in store for the teams?
19:24We would like you to make a gingerbread centerpiece.
19:28And it needs to be inspired by a very special place in your heart.
19:33We also want it to light up.
19:37Just like the place that's special to you lights up your hearts, I'm sure.
19:42We would also like some cookies to accompany the gingerbread centerpiece.
19:48I truly find gingerbread houses challenging.
19:52It has become a tradition in my household.
19:55So now we just kind of buy them already made.
20:00Can we do that?
20:01You're not allowed to do that.
20:02No, no.
20:03However, I'm really excited to see you guys excel at that,
20:07because I know I did not.
20:09All right.
20:10Well, you have two hours and 45 minutes to complete this challenge.
20:15Off you go.
20:20Two hours and 45 minutes is longer than we've had,
20:23but not a huge amount of time for a lot of detail.
20:27Yeah, I don't like this paddle.
20:29That's a no-no.
20:31We've made it several times,
20:32so hopefully all will go well today as it did when we practiced.
20:37Gaby, come here.
20:38Yes.
20:39This is not the right texture.
20:41Oh, okay.
20:42It needs to be more crumbly?
20:43No, it's not.
20:44It's too crumbly.
20:46Let's restart it and...
20:48Okay, sure.
20:49And do less flour.
20:50Okay.
20:51All right.
20:52We're from Chicago, and our roots are in Memphis,
20:55and so what we're going to be doing is
20:57representing our grandmother's house
20:59and the Memphis Bridge.
21:01So we're going to incorporate a pistachio white chocolate chip cookie
21:05into, like, some of the landscape.
21:07You always cross the bridge when you're driving in
21:09to my grandmother's house.
21:11My husband and my son, the first time I took them,
21:13we crossed the bridge,
21:14and it was kind of like a full circle moment.
21:19Okay?
21:20Oh, no.
21:22How did they get all the way over here?
21:23Clean up on aisle three, please.
21:26What do you think?
21:28It's definitely clumpier.
21:29Okay.
21:30I mean, that feels good to me.
21:32I think that feels good.
21:33It's definitely better.
21:34Okay.
21:35Good.
21:36Our gingerbread cookie is actually not a traditional gingerbread.
21:39I was going to say, it looks a little darker.
21:41What's going on there?
21:42So it is inspired by the Italian gingerbread
21:44called massicoli cookies.
21:46Uh-huh.
21:47And it has a traditional gingerbread base,
21:48but it also has rum, orange glass of water,
21:51orange zest, and cocoa powder.
21:53Oh, my goodness.
21:54It's a little bit more softer than a gingerbread.
21:56Ooh, that smells delicious.
21:58I grew up and lived on the farm my entire life.
22:01Okay.
22:02And we are doing a farmhouse and pinoli cookie
22:06as the cobblestone pathway.
22:08In Italian, pinoli are pine nuts.
22:11Growing up on the farm, the men were out working.
22:14So the women, we would cook and prepare meals for when the men came back.
22:18So we were always in the kitchen cooking together.
22:21In a way, that started my, you know, love for cooking
22:24because we were always surrounded by my grandmothers and my mother there.
22:28True.
22:29And she always adored being in the kitchen.
22:32Hi, guys.
22:33Hi.
22:34Hi.
22:35Hi.
22:36You made it this far.
22:37How do you feel?
22:38Honored to have made it this far.
22:39Yeah.
22:40Around this time, you can get a little lethargic, a little tired.
22:42Yeah.
22:43Yeah.
22:44Or you can be like, oh, I made it this far.
22:45Let's go.
22:46Red light dance party.
22:47Boom, boom, boom, boom, boom, boom, boom, boom, boom, boom, boom.
22:50Oh, I love it.
22:51Okay.
22:52It works.
22:53Yes, it does.
22:54It gives you the energy.
22:55Love it.
22:56So what is your centerpiece?
23:00Our centerpiece is a nativity scene.
23:03Oh.
23:04So we're making a gingerbread structure with gingerbread cookies and sugar cookies.
23:10That little one right there.
23:12Right there.
23:13That baby one.
23:14That I leave out year-round in my kitchen.
23:17Always makes me think about Christmas.
23:18So it inspired this bake.
23:20Yeah, and I always leave one out in my house year-round.
23:23The more we're together, I'm kind of starting to worry.
23:25We're a little too much alike.
23:28As well as a show-stopping centerpiece, the judges want the teams to make their signature
23:33cookie.
23:34I'm making my grandma's famous chocolate chip cookies.
23:39She's been written about in the paper, describing her as Cookie Lil, because she gives
23:44her chocolate chip cookies away.
23:46She's amazing.
23:47I love her so much.
23:49Wish I could feed you a little dough.
23:51The best part?
23:53We got married in December of 2022.
23:56So what we're recreating here is from the welcome party from the night before our wedding.
24:01We're going to use my Aunt Susan's tea cake recipe to make a Christmas tree.
24:06Coincidentally, the downtown Christmas parade was happening that night right outside.
24:10People are toasting inside, hugging, meeting each other for the first time.
24:14And it was just a really, really great Christmas memory and one for us, too.
24:17Oh, I love that.
24:18Yeah.
24:19Hi, ladies.
24:20Hi.
24:21So is there anything that you have learned about each other?
24:24I think I've always known that my sister was really creative when it came to the kitchen,
24:27but I don't really think I've ever stopped to kind of appreciate it.
24:30Aw.
24:31Yeah.
24:32She's got such a creative mind.
24:34Aw.
24:35I'm gonna cry.
24:38Sorry.
24:39Oh, dear.
24:40Y'all ain't gonna make me cry today.
24:42I'm so proud of her for just jumping in and doing this with me.
24:46I know it's been hard for her to be away from her son for this long.
24:49And it's just, I don't want this to be a waste for her to come here and not try my best.
24:54Aw.
24:55Well, you should be very proud of yourself.
25:02Steven and I went to Antarctica for the holiday.
25:05We had lots of little baby penguins running around.
25:09They were so cute.
25:11It's a whole series of glacier mountains made of gingerbread and sugar cookies with little penguins
25:18on top of them.
25:20The icebergs are actually Steven's mother's sugar cookie recipe that nobody else in the family has other than us.
25:28She wouldn't give it to me except for this show.
25:30I want to make my mom proud with these cookies, so.
25:36I think they're good.
25:38I hope so.
25:39In the oven.
25:41They are in.
25:42That's great.
25:43One section down.
25:44So Ben is definitely, I would say, the more advanced baker between the two of us.
25:49But he is so humble that I feel like I'm always his hype girl.
25:52I'm his encourager to be like, yes, let's do this.
25:54You're my hype girl for sure.
25:57So I'm working on the centerpiece and we are making a mini replica of the Eiffel Tower.
26:01What?
26:02Yeah.
26:04We also have chai buttercream cookies.
26:06And then we have a rose water white chocolate bark as well.
26:10And this is special to us because before our wedding, we actually went to Paris.
26:15And when we were on the Seine, there was a man playing an accordion.
26:19And he played the song, Le'Veon Rose.
26:21And so we were just dancing on this bridge on the Seine.
26:24And it was just super, super romantic.
26:26So we ended up making that our wedding dance, Le'Veon Rose.
26:29My goodness, this sounds incredible.
26:32But you both look more relaxed than me.
26:34Oh, thank you.
26:36Well, we had a couple moments in the beginning where we were stressed,
26:39but now I feel like we're feeling good.
26:41We've got the gingerbread baked now.
26:42Keep the momentum going.
26:44I cannot wait to see this.
26:45Thank you so much, Hannah.
26:47With the gingerbread baked and cooled,
26:49it should be time for our bakers to start building.
26:52Oh, we're a little soft.
26:54That's not good.
26:56We're really soft.
26:57If it collapses, then we have nothing.
27:07Well, no, we're really soft here, too.
27:10The cookie was soft, so it cracked.
27:14Oh, no.
27:1730 minutes left?
27:18Yes.
27:20I just don't think it's gonna harden.
27:22You just don't want your structure to fall.
27:24Shoot.
27:26That's not us.
27:27No.
27:28Where is it?
27:29We're good.
27:30You're halfway through.
27:31Halfway through.
27:32You just don't want your structure to fall.
27:33So I'm gonna make sure that I have it lined up correctly.
27:35We're gonna have to start assembling this.
27:36I need to get the other side iced.
27:37Okay.
27:38The snow is starting to fall.
27:39I should stick it in the oven a little bit longer, too.
27:43At least we found out now and not at the 9 o'clock hour, you know?
27:47I know, but we gotta start assembling.
27:48It's soft.
27:49It might have had to stay in the oven just a little bit longer to crisp it more of a structural
27:54cookie instead of just a eating cookie.
27:56I don't know how much you want me to coat this.
27:57I'm trying to get wood-like strokes in there.
27:58What are you gonna stick the centerpiece together with?
27:59Yeah, the actual structure we're using white chocolate.
28:00Okay.
28:01It colludes together pretty solidly.
28:02It's really about the edges as long as they're flat and they meet each other.
28:05This is so precise and beautiful.
28:06Oh, sorry.
28:07I'm sorry.
28:08Didn't break down the edge.
28:09I know, but we gotta start assembling.
28:10I know, but we gotta start assembling.
28:11It's soft.
28:12It might have had to stay in the oven just a little bit longer to crisp it more of a
28:14structural cookie instead of just a eating cookie.
28:16I don't know how much you want me to coat this.
28:17I'm trying to get wood-like strokes in there.
28:19What are you gonna stick the centerpiece together with?
28:21Yeah, the actual structure we're using white chocolate.
28:22Okay.
28:23It colludes together pretty solidly.
28:24It's really about the edges as long as they're flat and they meet each other.
28:27This is so precise and beautiful.
28:28Oops, sorry.
28:29I'm sorry.
28:30Didn't break, did it?
28:31I'm like, thank God.
28:32Okay.
28:33I fell down.
28:34Anybody catch that joke?
28:37I fell down.
28:39So we are now piping our royal meringue icing onto this.
28:44We have tried and true tested this exact icing and it worked as a great icing glue.
28:52I absolutely think Gabriel and Ben look like they were born to make it.
28:57This gingerbread piece.
28:58They were working together like a brilliant team.
29:01I mean theirs will probably be the highest structure given it's the Eiffel Tower, you know?
29:06I'm a little bit worried about Rene and Shadow.
29:08Oh really?
29:09Well, they're choosing to use white chocolate as the kind of edible glue.
29:12Oh no.
29:13And white chocolate isn't as stable or strong as dark chocolate.
29:17Also there's a lot of oven action happening in here so it's pretty warm.
29:21The biggest thing I'm worried about is that the cookies are not cooked completely so they
29:26are soft and they're not strong enough to hold a structure.
29:29Okay, move.
29:30Excuse me.
29:34Yeah, these guys are good.
29:35Yeah, cause mommy made those.
29:37Mama made those.
29:38We're gonna just continue decorating everything so we'll have all our elements decorated and
29:42then hopefully closer to time we can put it together and we'll be good to go.
29:47Just gotta get these walls done.
29:49Oh gosh, please.
29:5230 minutes!
29:5330 minutes left?
29:54Yes.
29:5530 minutes Susan, we just gotta start gluing.
29:57Yeah.
29:58Shoot.
29:59KVI just messed it up.
30:01Oh no.
30:02Okay.
30:03Dang.
30:04Is your glue dirty enough?
30:07Because we're not gonna have enough time, I think, should we just make a creative concept
30:11and just put it flat?
30:12What?
30:13It's gonna crumble.
30:14So instead of it crumbling...
30:16It's not gonna crumble.
30:17I think it is.
30:18No it's not.
30:19I was worried about the rosemary.
30:21I was worried about the pie dough.
30:22No, I don't think we should.
30:24We gotta try it.
30:28Good job.
30:29All right, I've got our star, just so it can be dry.
30:33Just decorate the front.
30:34I know.
30:37I'm actually gonna need that in a minute.
30:39They're sheeting everywhere.
30:40Let me see how many I need.
30:41I had a star.
30:45It's not what I wanted.
30:49We have something on the boards at least.
30:53We have the chocolate ready, so we're gonna try and put it together.
30:56I try to keep it as thick as I possibly could.
30:59You think I should go back on the other side?
31:00Yeah.
31:02We're gonna do a different concept.
31:05A shame.
31:06A 2D version.
31:08We're gonna work with what we got.
31:10We'll give them something standing, huh?
31:12It's something that's standing.
31:17It looks so good.
31:19Can you start getting the trees on the board?
31:20Yeah.
31:21Awesome.
31:22Can I go?
31:23Is it...
31:24Okay.
31:25Please, yes.
31:26The gang's all here.
31:27We've got the main characters.
31:32Um, if you'll give me the string of lights as well.
31:34Uh-huh.
31:35I'll go ahead and get them in place.
31:37Ice Ice Baby.
31:42Okay.
31:43We need that to seal, just like that.
31:46Come on, guys!
31:47Five minutes left!
31:48We can't fit this in the fridge, can we?
31:50I just don't think it's gonna harden without something cold.
31:55We wanted to include a Santa in the front, but Santa was really busy, so...
31:58I don't know.
31:59He was really busy.
32:00Is it sliding?
32:01No.
32:02No, it's not.
32:03Oh, wow.
32:04They've dug the Eiffel Tower.
32:07It's so pretty.
32:08Hey!
32:09See if you can lift up the Memphis Bridge.
32:11It's a little more sticky.
32:15Is there anything I can do?
32:16I am just putting a frost on the ice.
32:19Cobblestone pathway, where are the pignoles?
32:24Okay.
32:25Can you see the light?
32:27Yes, I can see the light.
32:30It's a little bit cooler.
32:32Watch out.
32:33Watch out.
32:34Watch out.
32:35Watch out.
32:36It's a big side.
32:41I can't believe this happened.
32:42It's how the cookie crumbled, I guess, right?
32:44I ain't in awe of you.
32:46One minute, guys!
32:48One minute!
32:49I'm gonna do the little icicles, okay?
32:51Okay.
32:52Thank you so much.
32:54It won't stay.
32:55It keeps dropping that way.
32:56I know what's...
32:57The weight of this is pulling it.
33:00Use every minute.
33:02It doesn't matter now if you put rosemary on it or not.
33:07We pray that it sticks together.
33:10Time's up!
33:11Step away from your gingerbread.
33:16Okay.
33:17Please don't fall, please don't fall, please don't fall.
33:18I can't watch.
33:19Don't fall, don't fall.
33:27Gabrielle and Ben, you're first.
33:29Please tell the judges about your gingerbread.
33:32So we present to you the city of delights.
33:36This was inspired by a really romantic moment that we had in Paris on the Seine River by the Eiffel Tower.
33:42We wanted to bring that to life because it's a place that is absolutely very special to us.
33:46Good job.
33:48I mean, like...
33:49Yeah.
33:50This is...
33:52C'est très bien fait.
33:54I think your gingerbread centerpiece is fantastic.
33:58I think it looks secure and stable.
34:00Cutting into it, seeing the lights, I'm sure at night it would glow gorgeously.
34:06There's a really nice spice element to that.
34:11It has a nice finish of ginger at the end.
34:19I really love the cookies.
34:20I am just astonished at how you pulled this off in just a little over two and a half hours.
34:27Our gingerbread house is our, sorry, our grandmother's house.
34:36And, um, our goal is just to kind of represent, you know, as best we could, what her home looked like.
34:44But for us it represented love.
34:46So, uh, it looks like there might have been a few little tricky moments when you were making the house.
34:52There's quite a lot of white chocolate on there.
34:54It's just kind of breaking my heart a little bit that it didn't go all to plan for you guys.
34:59Um, so you can see that some of your cookies weren't actually cooled down before you iced them.
35:04There we go.
35:09It's a good structural gingerbread.
35:11Really good, like, punchy, spicy flavor.
35:16Great chew.
35:18I think the flavor of your biscuits are really good.
35:20But quite a few things went wrong with your house.
35:25Our structure was influenced by the farm, which is where I grew up.
35:29All of our fun, family memories, Christmases, family gatherings, everybody came to the farm.
35:34Oh, don't.
35:35Oh.
35:36Don't, you did good.
35:37You did fine, that's it.
35:39You did fine.
35:41Yes.
35:42I'm sorry.
35:43You were so confident all the elements were done.
35:4540 minutes left, and then we went to go put up the structure.
35:48It turned out our cookie was just a bit soft.
35:50Oh, it's heartbreaking, isn't it?
35:52I know, I know.
35:53We can see so much detail.
36:00The chocolate gingerbread cookie.
36:02I think it could have been a little bit sweeter.
36:04Just a tiny bit.
36:05It's the kind of cookie that gets you in trouble.
36:12Uh-oh.
36:13You get out of bed in the middle of the night to go downstairs and eat these.
36:19Just the front of the barn.
36:21Yeah, yeah.
36:22Did us dirty.
36:23We got married on December 3rd, and on December 2nd was the night when all of our loved ones came together for the first time, and they congregated in this building, in this space in my hometown.
36:37And it's so special to me, and it was so special to see all the people who had poured so much love into us pouring into the room for us.
36:46You can see the lights in there kind of all, what do you say, higgledy-piggledy?
36:53Higgledy-piggledy.
36:54Higgledy-piggledy.
36:55Higgledy-piggledy.
36:56I love the detail in the roof.
36:58I think it's quite nice.
37:04You know, I love the molasses-y flavor.
37:06So, yeah, it's good.
37:11It's got really interesting flavor, quite crumbly texture.
37:14All in all, I would say you showed a lot of skill with the size of your cookies.
37:18It's definitely missing, like, finishing finesse.
37:23Our story represents an old story about 2,000 years old.
37:27Most people have heard.
37:32Your centerpiece would not be out of place on a dinner table on Christmas Day.
37:36My only thing is the lighting.
37:38That's also maybe a little higgledy-piggledy.
37:40Yeah, yeah, that is.
37:46I quite like the chew on that.
37:49I think it needs a little bit of salt.
37:51And I think it's a bit heavy on the molasses.
37:55Your Christmas trees look so lovely.
38:03The sugar cookie's good.
38:04You both do simple classics so well.
38:09Sometimes I'm waiting to be wowed.
38:13Okay.
38:14We traveled to Antarctica for the holidays.
38:19Wow.
38:20We spent Christmas with the penguins, hundreds of them running around our feet.
38:25So that was our inspiration with the structure.
38:28I think it looks amazing.
38:29I think it looks so cool.
38:31And the use of the lights is my favorite, most intentional use of the lights.
38:38I think I see Jack Dawson under this one.
38:41I think it's probably too heavy on the spice for me.
38:48Okay.
38:49I think that the gingerbread is a little crumbly.
38:51I think it's a little dry.
38:52The little iceberg cookies that the penguins are on is my mother's sugar cookie recipe.
38:57Your sugar cookie has a similar texture to a kind of cake or a sponge.
39:02So I think it might have needed just maybe a little bit longer to cook.
39:05Yeah.
39:06But I really love the story behind it.
39:11I think we're just going to have to be kind of daring.
39:13What we think is a lot of flavor is clearly not enough.
39:16Yeah.
39:17So we've got to really spice it up.
39:19Yeah.
39:20And they said, I can't taste the ginger.
39:21I thought, oh, gosh.
39:23Half a cup?
39:24Next time?
39:25I don't know.
39:26Well, I'd say it's been quite a day.
39:35We take out the front of the barn and it's bending.
39:38I'm like, no.
39:39For us, we were literally holding our roof with one minute left.
39:42Yes.
39:43And we just had to let it go and hope.
39:45I don't know how, but for some reason it stayed.
39:47This week has been an emotional rollercoaster for me.
39:50I don't know about for you, Mom.
39:51I've been cool, calm, and collected the whole time.
39:54You've got amazing bakers you're going up against, so...
39:57I don't know.
39:58It could go any way.
40:03You know, I have to say, I'm slightly confused.
40:07Rosa and Rosanna did amazing, but wait.
40:10They're in the bottom.
40:12What happened today?
40:13The fact that you can be in the top and then suddenly be in the bottom
40:16is, I think, a good sign that it's a healthy race.
40:19I do feel like Ben and Gaby, their Eiffel Tower was genius.
40:24It was fantastic.
40:25Beautiful.
40:26Do you have a clear idea of who's going home today?
40:29Renee and Sade kind of come to mind.
40:32Unfortunately, that gingerbread house just really didn't go to plan for them today.
40:36I'd be a bit worried about Marco and Steven.
40:38Really?
40:39Well, I think they struggled with a couple of their bakes.
40:42I feel like that's a common theme for them as well.
40:45Their bakes are always either too eggy, dry.
40:49Amy and Sally, I think that their donuts were just not there today.
40:54Their gingerbread was gorgeous, but I'm just kind of over the vanilla with the vanilla frosting.
41:03You have a big decision to make.
41:05Do you want to make the decision?
41:06No, you are not putting that on me.
41:13What a sweet and spicy day we've all had.
41:16Well, I'll start with the sweet.
41:18Anna, who do you think were the strongest bakers today?
41:23So the team that we really felt excelled in today's challenges
41:29were Gabriel and Ben.
41:37Oh, I'm so excited.
41:39Honestly, we were not expecting this, so like my heart about dropped in my chest when they said our names.
41:45That was awesome.
41:46I know. I like had tears in my eyes. I was so excited.
41:48Yeah.
41:49Sadly, one team will be leaving us today.
41:54And that team is...
42:03Renee and Sade.
42:06Will you please hang up your aprons in the barn?
42:09We're sad to see you go, but please don't stop baking with love.
42:15Renee and Sade.
42:17Thank you so much.
42:18Renee and Sade.
42:19Honestly, I'm only heartbroken because I did want my grandmother's house to look a lot better.
42:25But our intention for this competition was really to have these challenges be a love story to our family.
42:32And I hope we did them justice.
42:34We know we have some very tight competition in this.
42:40And we're going to bring our aid game.
42:43Yeah.
42:44Everybody's so good.
42:45Everybody's so good.
42:47Yeah, our glasses are rose colored right now after that, which is pretty fitting.
42:54So yeah, I honestly, this is like just the best feeling.
42:57All right.
42:58Talk to Dave.
42:59All right.
43:00As we celebrate these resolutions, we've got to celebrate the entire world.
43:05Shall we miss you?
43:06And I'm very happy.
43:07Thanks for being here.
43:08Hi.
43:09We're welcome.
43:10I'm so glad you're here.
43:11Thanks for sharing your part.
43:12Bye.
43:13Bye.
43:14Bye.
43:15Bye.
43:16Bye.
43:17Bye.
43:18Bye.
43:19Bye.
43:20Bye.
43:21Bye.
43:22Bye.
43:23Bye.
43:24Bye.
43:27You
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