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(woman) OH, YEAH.
JADEY, I WANT TO TAKE A PICTURE OF YOU HERE, OKAY?
YAY, GOOD JOB.
IT'S HALLOWEEN, AND THIS YEAR THE KIDS ARE IN FOR A TREAT.
HOW IS THAT BUG?
A BACKYARD BASH WITH LOTS OF YUMMY SWEETS...
A HOLIDAY TREAT THAT EVERYONE WILL LOVE.
MOIST, SPICY CAKE
WITH A WHIMSICAL SWIRL OF CHOCOLATE...
CLASSIC COOKIES WITH A BEWITCHING TWIST--
BRIGHT ORANGE MERINGUES HELD TOGETHER WITH SWEET CHOCOLATE...
THESE SWEET LITTLE CRITTERS ARE A HALLOWEEN HIT,
AS FUN TO MAKE AS THEY ARE TO EAT.
IT'S THE ULTIMATE SUGAR RUSH.
♪♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
I'M STARTING WITH MY CINNAMON PUMPKIN ROLL
WITH CHOCOLATE FILLING, AND THIS IS GONNA BE REALLY FUN.
IT'S NICE AND SOFT AND KIND OF FLUFFY,
AND I THINK THE KIDS AND EVEN THE ADULTS ARE GONNA LOVE THIS.
SO WE'RE GONNA START WITH THE DRY INGREDIENTS FIRST.
YOU WANT TO MAKE SURE
THAT YOU REALLY MEASURE OUT YOUR INGREDIENTS
SO THAT YOU GET THE RIGHT CONSISTENCY.
SO 1 1/4 CUPS OF FLOUR.
NOW WE'RE GONNA ADD A LITTLE SPICE TO IT,
JUST A LITTLE WARM SPICE WITH--
AHH--1 TABLESPOON OF GROUND CINNAMON,
AND THE CINNAMON JUST ADDS A NICE, SWEET WARMTH TO IT.
1 TEASPOON OF BAKING POWDER
JUST TO MAKE SURE THAT THE CAKE STAYS NICE AND TENDER.
AND 1 1/4 TEASPOONS OF SALT
JUST TO MAKE SURE THAT WE GET THE NICE BALANCE
OF SWEET AND SAVORY IN HERE.
TAKE A WHISK AND MIX EVERYTHING TOGETHER.
AWESOME.
DRY INGREDIENTS ARE DONE.
NEXT WE'RE GONNA DO THE WET INGREDIENTS.
1 1/4 CUPS OF SUGAR.
GOTTA SWEETEN THIS THING UP.
AND WE'RE ALSO GONNA ADD
THREE EGGS.
WE'RE GONNA BEAT THESE TOGETHER
UNTIL YOU GET IT NICE AND FLUFFY.
THERE WE GO.
♪♪♪
IT KINDA GETS THICK AND TURNS A PALE COLOR
WHICH IS WHAT YOU'RE LOOKING FOR WHEN YOU DO THIS.
OKAY, SO NOW
ADD 1 CUP PUMPKIN PURéE.
THE PUMPKIN, THE CHOCOLATE, AND THE CINNAMON--
REALLY GREAT FLAVORS.
SO I'VE ALWAYS GOT PUMPKIN PURéE IN MY PANTRY
BECAUSE I USE IT FOR BOTH SAVORY AND SWEET DISHES.
IT'S A REALLY GREAT THING TO HAVE.
LET'S JUST GIVE THIS A QUICK LITTLE BEAT.
IT THICKENS THE WHOLE THING
AND ALSO GIVE IT A LITTLE BIT OF AN ORANGE COLOR, TOO.
OKAY, SO NOW WE'RE GONNA
START ADDING THE DRY INGREDIENTS.
SO WE'RE GONNA ADD THIS A LITTLE BIT AT A TIME
TO GIVE THE WET INGREDIENTS A CHANCE TO KIND OF ABSORB.
♪♪♪
LAST BATCH.
♪♪♪
SO THAT IS DONE.
NOW WE'RE GONNA GRAB OUR BAKING SHEET
THAT I'VE ALREADY BUTTERED,
AND I PUT A PIECE OF PARCHMENT PAPER DOWN
AND I BUTTERED THE PARCHMENT PAPER.
AFTER IT'S BAKED I WANT TO BE ABLE TO FLIP IT EASILY,
'CAUSE THEN I'VE GOT TO ROLL IT UP.
SO NOW WE JUST WANT TO PLACE
ALL THE BATTER IN THE MIDDLE HERE.
THERE WE GO.
AND THEN WITH A SPATULA JUST SPREAD IT OUT
AND GET A NICE EVEN LAYER.
ALL RIGHT, SO I'M GONNA BAKE THIS
AT 375 DEGREES FOR 12 MINUTES UNTIL IT'S NICE AND TENDER.
♪♪♪
AHH, THE GLORIOUS SMELL OF CINNAMON AND PUMPKIN TOGETHER.
THE WHOLE HOUSE SMELLS DELICIOUS.
ALL RIGHT, SO WORKING QUICKLY WHILE IT'S STILL HOT,
I TAKE A PARING KNIFE, RUN IT ALL DOWN THE SIDES HERE
JUST TO MAKE SURE THAT THE SIDES OF THE CAKE ARE NOT STICKING.
SO NOW...
I'M GONNA JUST DUST THE, UM, KITCHEN TOWEL
WITH A LITTLE BIT OF POWERED SUGAR,
BECAUSE I DON'T WANT THE CAKE
TO STICK TO THE KITCHEN TOWEL.
OKAY, SO NOW
YOU TAKE THE PAN-- REMEMBER IT'S HOT--
AND FLIP IT.
THEN TAKE THE PARCHMENT PAPER
AND YOU JUST PEEL IT RIGHT OFF.
OKAY, SO NOW FLIP IT AROUND...
FOLD IT OVER, AND START FOLDING THE KITCHEN TOWEL
ACTUALLY INSIDE THE CAKE,
AND THAT WAY AS IT COOLS, IT COOLS IN THIS SHAPE.
LATER ON WHEN WE UNROLL IT
WE'LL FILL IT WITH CHOCOLATE FILLING.
WE'RE GONNA PLACE THIS ON A COOLING RACK.
IN THE MEANTIME, I'M GONNA GO OUTSIDE
AND START DECORATING FOR HALLOWEEN.
♪♪♪
SO I'VE JUST MELTED SOME CHOCOLATE
FOR MY CHOCOLATE FILLING,
AND I JUST USED 1/2 A CUP OF SEMISWEET CHOCOLATE CHIPS
AND I MELTED IT WITH 1 TABLESPOON OF BUTTER,
AND LOOK AT HOW THICK THAT IS.
OH, YEAH, AND THAT'S HOW YOU WANT IT.
SO NOW THAT THE CHOCOLATE IS MELTED,
I WANT TO ADD 1 CUP OF ROOM- TEMPERATURE MASCARPONE CHEESE.
WE ARE GONNA MAKE THIS VERY SMOOTH.
AND YOU WANT TO MAKE SURE
THAT THE MASCARPONE'S AT ROOM TEMPERATURE
SO THAT WE CAN WHIP IT UP REALLY NICELY.
NOW LET'S WHIP THIS BABY UP.
MY HALLOWEEN DECORATIONS ARE COMING ALONG BEAUTIFULLY.
IT IS GONNA BE SO MUCH FUN.
JADE AND I ARE GONNA BE BALLERINAS.
JADE'S REALLY INTO BALLERINAS THESE DAYS.
AND ACTUALLY WE COULD PROBABLY...
TASTES GOOD.
OKAY, SO LET'S SET THIS ASIDE FOR A SECOND.
WE'RE GONNA GRAB THE CINNAMON PUMPKIN ROLL.
TAKE IT OFF THE TOWEL.
THIS IS WHY YOU PUT A LITTLE BIT OF POWERED SUGAR
ON THE ACTUAL TOWEL--
SO THAT IT DOESN'T STICK.
YOU ADD THE FILLING.
AND THEN WE'RE GONNA USE A FLATTER SPATULA
'CAUSE IT MAKES IT EASIER TO SPREAD THIS.
SEE HOW GLOSSY AND BEAUTIFUL IT IS?
LEAVE A LITTLE BIT OF A BORDER
SO IT DOESN'T SEEP OUT THE SIDES TOO MUCH.
I'M GONNA ACTUALLY MOVE IT THIS WAY
'CAUSE IT MAKES IT A LOT EASIER TO REROLL.
AND YOU TAKE IT SHORT SIDE AND JUST KIND OF ROLL IT
LIKE YOU WOULD A LITTLE JELLY ROLL.
AND ALL THE CHOCOLATE'S IN THE CENTER.
AND YOU TAKE A NICE BIG PIECE OF PLASTIC WRAP.
ROLL IT IN THE PLASTIC WRAP
'CAUSE WE WANT TO POP THIS IN THE FRIDGE.
IT MAKES IT A LOT EASIER TO SLICE LATER ON.
AND UP NEXT, I'M GONNA MAKE MY MACAROON LOLLIPOPS.
LIGHT AND AIRY WITH A GOOEY CHOCOLATE FILLING--
A FESTIVE SPIN ON A CLASSIC COOKIE.
♪♪♪
SO IT'S TIME TO GET STARTED ON MY MACAROON LOLLIPOPS,
AND THESE ARE SUPER-DUPER FUN.
TWO LITTLE COOKIES WITH A CHOCOLATE FILLING
ON A POPSICLE STICK.
SEPARATE TWO EGGS. WE'RE ONLY GONNA USE THE EGG WHITE.
WE'RE GONNA MAKE IT WITH ALMONDS,
WHICH IS THE CLASSIC FRENCH WAY OF MAKING MERINGUES.
THEY'RE SO GOOD.
♪♪♪
SO WHAT YOU WANT TO DO IS START BEATING THE EGG WHITES.
GET 'EM FLUFFY.
YOU WANT TO RAISE THE SPEED SO YOU CAN REALLY INCORPORATE
AS MUCH AIR INTO THE EGG WHITES AS YOU POSSIBLY CAN.
OKAY, SO NOW WHAT WE WANT TO DO
IS ADD 2 TABLESPOONS OF SUGAR.
GOTTA SWEETEN THESE BABIES UP.
NOW WE'RE GONNA BEAT THIS AGAIN UNTIL WE GET STIFF PEAKS.
YOU WANT THE SPEED OF THE HAND MIXER TO BE PRETTY HIGH.
THIS IS ALL ABOUT THE AIR YOU ADD INTO IT.
THEY HOLD STIFF PEAKS JUST LIKE THAT.
THAT IS WHAT YOU'RE LOOKING FOR.
NOW ALMOND EXTRACT.
WE'RE GONNA ADD 1/4 TEASPOON.
IT'S SO FLAVORFUL.
THERE WE GO. THEN WE'RE GONNA ADD ORANGE ZEST
BECAUSE WE NEED THAT ORANGE COLOR. IT'S HALLOWEEN AFTER ALL.
SO YOU JUST WANT TO ZEST THE WHOLE ORANGE.
I LIKE ORANGE AND CHOCOLATE AND ALMOND TOGETHER.
OKAY, SO NOW LET'S GET THAT ALL IN THERE.
NEXT WE'RE GONNA ADD ORANGE FOOD COLORING
JUST TO REALLY ENHANCE THAT NICE ORANGE COLOR.
AND NOW WE'RE GONNA MIX IT ALL TOGETHER.
♪♪♪
PERFECT. OKAY.
WE'RE GONNA ADD 1 CUP
OF GROUND, BLANCHED, SLIVERED ALMONDS.
SO YOU PUT 'EM IN THE FOOD PROCESSOR
AND JUST BLEND THEM UP. WE NEED A LITTLE BIT OF CRUNCH.
AND WE'RE GONNA ADD 1 CUP OF POWDERED SUGAR,
AND THE POWDERED SUGAR IS SWEET
BUT IT ALSO DISSOLVES VERY EASILY.
WHAT WE WANT TO DO IS SLOWLY FOLD
THE ALMOND AND THE POWDERED SUGAR MIXTURE
INTO THE EGG WHITES.
AND JUST LIFT AND FOLD, BECAUSE WE'RE TRYING TO HOLD ON
TO ALL OF THE AIR THAT WE'VE INCORPORATED
INTO THE EGG WHITES.
I'VE ALREADY LINED TWO BAKING SHEETS WITH PARCHMENT PAPER
SO THAT THE MERINGUE COOKIES DON'T STICK.
AND SCOOP OUT THE BATTER.
PLACE THE COOKIES RIGHT HERE.
WE CAN ONLY DO TWO ROWS OF FOUR.
SO AS THEY COOK THEY SPREAD OUT,
SO YOU WANT TO GIVE THESE COOKIES SOME ROOM.
♪♪♪
ALL RIGHT, LAST ONE.
GORGEOUS.
SO WE'RE GONNA POP THESE IN THE OVEN AT 300 DEGREES
AND BAKE THEM FOR 15 MINUTES UNTIL THEY'RE NICE AND PUFFY.
♪♪♪
SO WHILE THOSE BAKE,
I'M GONNA GET STARTED ON MY GANACHE.
WE'RE GONNA ADD 3/4 OF A CUP OF SEMISWEET CHOCOLATE CHIPS.
ADD 1/4 CUP OF HEAVY CREAM.
AND MAKE SURE THAT THE HEAVY CREAM IS AT ROOM TEMPERATURE
BECAUSE IF YOU ADD COLD CREAM IT WILL SEIZE.
I'VE GOT A DOUBLE BOILER HERE WITH A LITTLE BIT OF WATER
AND YOU WANT TO BRING IT TO A SIMMER.
WE'RE GONNA MELT THESE TOGETHER.
SO MY CHOCOLATE IS MELTED.
NICE AND SHINY AND THICK, WHICH IS WHAT YOU WANT.
AND WE'RE GONNA POP THIS IN THE FRIDGE SO IT CAN CHILL,
AND THEN I CAN SHOW YOU HOW TO PUT THIS WHOLE THING TOGETHER.
♪♪♪
MY CHOCOLATE FILLING HAS CHILLED.
AND WE'RE GONNA GRAB OUR COOKIES.
SPREAD A LITTLE BIT OF THE CHOCOLATE.
THERE'S ONE.
AND THEN WE'LL GRAB A SECOND ONE.
PUT A LITTLE BIT ON THIS ONE, TOO.
OKAY, THEN WE TAKE A LITTLE FLAT POPSICLE STICK
AND YOU STICK IT RIGHT THERE.
THEN YOU TAKE THE TOP.
PRESS THEM TOGETHER. SEE HOW COOL THAT IS?
I'M GONNA FINISH UP THE REST OF MY MACAROON LOLLIPOPS,
AND UP NEXT, MY CHOCOLATE APRICOT BUGS.
THEY ARE SO CUTE. I CAN'T WAIT TO SHOW YOU.
KIDS LOVE THESE CREEPY CRAWLERS.
THEY'RE SWEET, CHEWY, AND SUPER FUN TO MAKE.
♪♪♪
SO MY CINNAMON PUMPKIN ROLL HAS CHILLED.
LOOK HOW GOOD IT LOOKS.
SO NOW I'M GONNA SHOW YOU HOT TO CUT IT.
CUT THE ENDS OFF.
OKAY, SLICE IT.
AND YOU CAN CUT IT ANY WHICH WAY YOU WANT, REALLY.
I DO IT ABOUT 1/2 AN INCH TO AN INCH.
AND YOU WANT TO USE A SERRATED KNIFE
'CAUSE IT'S MUCH EASIER TO SLICE THROUGH.
♪♪♪
YOU CAN SEE THE CHOCOLATE FILLING RIGHT IN THERE.
POP THIS RIGHT OVER HERE.
TAKE A LOOK AT THE MACAROONS. LOOK HOW CUTE THEY LOOK.
I JUST PUT THEM IN A LITTLE CONTAINER
WITH BLACK JELLY BEANS TO HOLD THEM UP.
AND THEY'RE SO SWEET. THEY'RE SO MUCH FUN.
OKAY, SO NOW TIME FOR THE CHOCOLATE APRICOT BUGS.
TAKE A PIECE OF BLACK LICORICE,
AND YOU HAVE TO GET THE THIN, LONG BLACK LICORICE FOR THIS.
CUT IT INTO ABOUT 2-, 2-1/2-INCH PIECES.
THESE ARE THE LEGS FOR THE BUGS.
ONE, TWO, THREE, FOUR, FIVE.
WE NEED SIX. HERE WE GO. THIS IS SUPER FUN.
I TAKE DRIED APRICOTS, SMUSH 'EM THIS WAY.
TAKE A WOODEN SKEWER AND I MAKE THREE HOLES,
BUT YOU'VE GOT TO MAKE SURE YOU CAN REALLY SEE THE HOLES
BECAUSE THEN YOU'VE GOT TO THREAD
THE LICORICE THROUGH THE HOLES.
I GRAB A PIECE OF LICORICE,
AND I THREAD IT THROUGH.
THERE'S LEG NUMBER 1.
THEN I TAKE A SECOND PIECE OF LICORICE.
AND YOU KNOW, YOU COULD DO THIS WITH DATES
AND THEN USE RED LICORICE AS THE LEGS.
THESE ARE THE CLASSIC HALLOWEEN COLORS.
AND THEN THE LAST ONE.
I SQUISH IT SO IT LOOKS LIKE A LITTLE BUG.
NOW WE NEED EYEBALLS.
I TAKE THE BLUNT SIDE OF A SKEWER.
MELT 1/4 CUP OF SEMISWEET CHOCOLATE CHIPS.
USE THE MELTED CHOCOLATE AS GLUE
THAT KEEPS THE EYEBALL ON.
THEN YOU'RE GONNA STICK IT ON ONE SIDE OF THE BUG.
I CAN'T WAIT FOR THE KIDS TO SEE THIS. IT'S GONNA BE SUPERCUTE.
AND THERE ARE THE BUG'S EYEBALLS.
ISN'T THAT SUPERCOOL?
I'M GONNA MAKE THE REST OF MY CHOCOLATE APRICOT BUGS
AND THEN CHANGE INTO MY BALLERINA OUTFIT,
AND HALLOWEEN BEGINS.
♪♪♪
♪♪♪
LET'S GET SOME CANDY TO START.
DO YOU WANT SOME CANDY, TOM?
I WANT CANDY.
OKAY, NOW THESE ARE MACAROON LOLLIPOPS.
(boy)I WANT TO TRY IT.
JADE, YOU'LL LOVE THOSE LOLLIPOPS.
OOH.
(Scott) OH, YOU'RE BRAVE.
HOW IS THAT BUG?
(woman) IS IT LICORICE?
(Scott) WATCH HIM EAT THE BUG.
YEAH, THE EYES ARE THE BEST PART.
(Giada) DO YOU WANT TO TRY IT?
I'M GONNA FEED YOU, JACKSON. READY?
GO. OPEN UP.
THEY'RE GOOD?
OH, THAT IS GOOD.
CINNAMON PUMPKIN.
ALL RIGHT, I THINK WE SHOULD TAKE SOME PHOTOS.
WE HAVE FRANKENSTEIN, WE HAVE A MUMMY,
AND, JADE, WHAT IS THAT? IS THAT A WITCH?
OH, NICE, AVA!
(Scott) HERE YOU GO. READY?
SMILE, YOU GUYS.
YAY!
CRAZY FACE, MASON!
HERE'S YOUR PICTURE!
THERE YOU GO!
OH, MY GOSH, WE NEED ANOTHER LOLLIPOP FOR THIS GIRL.
ALL RIGHT, LET'S GO DO THE PIÑATA.
(boy) YEAH!
(woman) LOOK AT THAT. ISN'T THAT CUTE?
THAT'S A BAT PIÑATA.
(Scott) NAIL IT.
WHOO, YEAH!
(all) OH, YAY!
GET IT, MASON.
HIT IT! KILL IT! GET IT!
OOH, YEAH!
ALL RIGHT, BACK UP, 'CAUSE JACKSON'S IN THE HOUSE.
BACK UP! BACK UP, MASON.
(all) OH, YAY!
OKAY, GO GET IT.
(woman) TOMMY, I GOT A SPIDER.
AAH!
OH, I SEE A LOLLIPOP STILL OVER THERE.
(voices overlapping)
JADEY, HERE, BABY.
(voices overlapping)