 Hello, Chef. It is I, Chef Estand, joined here today by Bonnie Rabbett and world-renowned famous chef Henry Phillips. Henry, so nice of you to join us today. Hey, thanks so much for having me. We're going to be making a very special dish today. It's Halloween season, as everybody knows. Join us, won't you? As we unearth the evil tomb of Halloween and exhume its sinister covenant with death straight from the bowels of hell with our Frankenstein cupcakes. I'm going to be taking the recipe from a combination of my own personal Frankenstein cupcakes recipe, but that was mostly stolen by a recipe on Mom Foodie. But let's just give you a little bit of intro here. And this part I didn't write, but this is from Mom Foodie. Hi, Mom. These Frankenstein cupcakes are an easy Halloween dessert that kids will especially love. There's no kids here. And this is green, because it's going to be Frankenstein's skin. We've got our marshmallows, which are going to be Frankenstein's head. We have small marshmallows. Maybe there'll be some Frankenstein feet, or they could be a real small head. That's going to be hard to draw faces on, but we'll try to make the most out of it. Should we use permanent marker for the faces? Yeah, we could do that. Sure. Is it edible? I don't know. I'm trying. We should check. The internet's great for that. Sanding sugar. So we have sanding sugar. Is that just sugar? I think they use this for yeah, like the sand blaster if you're trying to scoop out wood. All right, so we'll need a sand blaster. And then we've got our regular sugar, not sandblasting sugar. Coffee. This is very important because we're going to make the cupcakes coffee flavor. By the way, I hope this doesn't disappoint anybody. The dish that we are going to be making are still going to be Frankenstein. They're not going to look like your traditional cupcakes. We're going to make it in a square thing. We weren't able to find the kind of pan that has the holes in it that you do for the cupcakes. We've got some cocoa powder, some sprinkles. That's going to be his hair. These are actually harvested from Brazil. Oh, really? Yeah, these actually grew on the sprinkle trees in Brazil. They imported them. Wow, that's fantastic. Okay, well, let's do it. Wow, it looks like we've got actually more stuff than we need. So it's going to be very creative. Yeah, definitely. That's the story of my life. Cooking lesson number one. We're going to call each other chef if that's okay. Chef, how do we tell each other apart if all of our names are chef? Well, chefs are first name, but our last names are chef Bonnie, chef Ed's man. Okay, yeah, chef Henry. Yeah, okay, that works. Every dish that you're making is going to require preheating the oven. The worst problem you can have is you're in the middle of a recipe and it says preheat your oven and now you're waiting 20 minutes for the thing to reap. So I would say just every dish you do when you get in the kitchen preheat the oven and that way you'll never have that problem. I personally leave my oven on all the time. Yeah, just because yeah, that way you'll never have a problem. That's smart. It gets hot. We had a heat wave over this summer and that made it a little difficult. But you know, it's better. Well, the fire, the fires were rough. Yeah, yeah. And it could be a fire hazard too. So make sure you check with your local fire department before you do stuff like this. And hopefully if you're at home, you have your oven on. If you start to smell gas, that means that Espen ate too much burritos last night. That could be. But generally speaking, yeah, if you, either way, if you smell gas, it's not a good thing. All right, let's move over here to where this is called the work quarters. How big do we want the bowl? We're gonna need, why don't we do the two middle ones? Oh, cool. Yeah, we pre-season all of our bowls. Let's do the two middle ones. And I just want to do a camera check here. We have a camera over here. Is that right? Mm-hmm. So that one should go. Oh, look, we have a camera here, Henry. We also have the top down. Oh, and you've got that one. Yeah, okay, good. I'm going to teach you guys about wet ingredients versus dry ingredients. So when it's wet ingredients, you call that stirring. When it's dry ingredients, you call it sifting and it's an entirely different process. Generally, what you'll do is you'll mix wet ingredients in a work ball, then do the dry ingredients and eventually combine them. Okay. And you might ask, well, why don't you just mix them all in the same bowl? And no one really knows. We're going to need one cup of flour. So we don't really have measuring cups? That's okay. They're not accurate anyway. So if we can just guesstimate. Well, we can take two. Can we use two of these? Do you have Alexa? Alexa. I don't ask Alexa for any math things, but you have some technical people. Maybe can we get a Google on how many half cups is one cup? Oh, I've got Siri. What's one cup divided by two? What's one cup divided by two? Yeah, it's too hard of a question for even Siri, I guess. But okay, so we're out on our own with the math here. Yeah, but that's okay. Are we muted? Ben, are we muted? Ben, that guy said muted. But do you hear me? Help. I do help because it's got the P if you want to test the plosive sound. Yeah. Help. Help. Okay. Please help. So if you're ever at a concert and you see the musicians doing a sound check ahead of time and they scream help, don't worry. They're not actually in trouble. They're just testing the plosive sound on the mic. Okay, unless they might be in trouble too, I don't know. All right, so we're looking good. Everything's good so far. How are we doing on our overhead cam here? Do you guys see that? I'm going to take a look at what we got. Let's see what's going on. So this is sifting. Yeah, that's sifting and we're really doing nothing but sifting for a little while here. Okay. So okay, we need half of a half a teaspoon of baking powder. Half of a half a teaspoon of baking powder. Okay, yep. The kitchen is one of the most dangerous places in the house and also world I would say because when you think about it, where where else can you just walk in and have open flames, sharp objects, fear of public humiliation? But okay, good. So you're getting two blocks. Oh, what do you got? Pretty soft. So that's three. You got a three? Wait, how many? How much did you put in there? Three or six? Six. Six tablespoons? Okay. So what do you got? What are you doing? Oh, okay. You're just making blocks. Yeah, looks like like those. Nice. Okay, great. So let's divide those exactly in half. So one egg each. Okay, so we've got one egg each. Now we're going to need, okay, this is it's saying that it wants granulated sugar in these bowls. Okay. But what did I tell you earlier? Sanded sugar. Well, right? Well, this is pure. Sifting happens in the dry bowl. So I'm going to assume this is a misprint because it says in a separate bowl, whisk together your butter, eggs, and sugar. But sugar is clearly a dry ingredient. So let's go ahead and put that sugar in our dry bowl. Okay. I'm not trying to say mom foodie is a sham organization, but I'm just saying that they might have mistakenly thought that sugar was a wet ingredient, but it's clearly a sifting substance. Okay. So, Chad, this is something that, again, having a master chef Henry with us today is a great honor as he is probably one of the most esteemed chefs on either side of the Mississippi. We should all be very appreciative of the fact that he took time out of his very busy schedule. Thank you. And it's very kind of you to allow me into your home and let the right one in, as so to speak. Yeah. I don't know if that was a relevant thing, but it is Halloween. So let's keep stirring. Yeah, you know what? This is, I don't know if you can see this on the overhead, but this is definitely not good. We didn't soften that butter enough. So I'm going to have to put that, yours looks pretty good, but this one's not. So we're going to put this in the microwave. The first thing I want to know though, is this a microwave safe dish? No, but I think if we don't do it for that long. Okay. Let's do it. Well, is this going to cook the eggs? I'd have to think about that. Okay. So in thirds, so it's more math here, add the dry ingredients into the wet ingredients and mix until fully incorporated. Wow. Wait, so that's a mouthful. So just take a third of that and put it in there and start mixing. I think it just doesn't want you to overpower it all at the same time. Yeah. I'm going to go ahead and do the same. And it doesn't have to be exactly a third. That's probably a third. Hello. Hello. Hi. Emeru is joining us. Chef Emeru, Chef Emeru, Meet Master Chef Henry Phillips. Nice to meet you. Hello. Hello. I'm a big fan. Well, we're making this. That looks great. Yeah. Can we get an overhead shot of this? We're making Frankenstein cupcakes. And we have, we're dealing with a situation, a butter clumped up butter situation. Yeah. I brought over your cookbooks. If you would sign them. Absolutely. Whoa. As a matter of fact, we probably have some recipes in there that we can go through. Here, I can sign it. Wow, you've got both of them. This is great. Yes. I also brought you a gift. This is my little friend, but I want you to have him. Wow. Oh, look at that. Chef Kirby. I love that. That's amazing. Thank you so much. Chef Henry, I feel like this is. Yours is done. Almost. Yeah. I mean, yeah, keep going. Okay. We've probably got about two more minutes. Oh, okay. Maybe a half egg. Okay. Yeah. I left for like 30 seconds and everything's kind of gone into a chaos place here. I'm going to show you a trick. It's called tossing. My grandmother taught it to me. She said she learned it when she was in the joint, so to speak. Oh. But we just toss back and forth and let the white fall into it. This is the bowl that you wanted to put it in, right? Right. Well, I also already just did that. Oh, I should have done it. Yeah, I'll just put it. But you see how now I have just the yolks. Right. But we should. Yeah, and I'll put that there. Yeah. By the way, you don't have to do that thing that I just did. Let me get, it almost seems like we didn't make enough batter. Like we should have not divided everything by two. That might be where I fucked up. You know. Well, I mean, a simple miscalculation is nothing to. Yeah, I also want to apologize. I have had people ask me why I sometimes slip into foul language and I just want to say that the kitchen is a very stressful place. And then, yeah, the kitchen is very stressful. And F words are basically something that you say when you get stressed out. So that's what happened over there. So I apologize. Right. How do you ever swear? Most maybe. I swear most of time. Okay. Well, I'm glad that we're all on the same page on that. Okay, guys, what we need now is our marshmallows. Can we? Oh, I'm worried about that. Oh, it's fine. This is only got a bunch of egg on it. Oh, okay. I'm going to need TV remote. Cancel the timer. So let's take the big marshmallows out. What was the remote for? The television? Oh, no. It's okay. They say you're supposed to put it in brown rice. The marshmallows? I've heard that. Or that's maybe that's just with the phone. So we can put the marshmallows in? I have rice peel off. Would that work? I would imagine. No, that's pretty fancy. I wouldn't waste it on a remote. It's a nicer remote. Okay. Maybe it's maybe try it. But save the rice because you'll want that. I could use the rice after. There you go. Yeah. And hopefully that's going to work. Okay. Oh, wow. Look at that. Yeah. This is our candy mouth. So we're going to need a nice overhead shot. We have the overhead shot. Yeah, we can... Oh, this. Yeah, look at that. We have an assembly line. So again, Chef Henry, can you tell the audience at home what it is we're cooking this? Oh, yeah. Just joining us. We're making Henry's famous Frankenstein cupcakes. Yeah. A couple of caveats on that, though. They're not going to be actual cupcakes. They'll just be regular cakes cut into smaller sections. Two minutes. But then the other thing is that it's not necessarily Henry's famous. We're taking it from a website called momfoodie. We're going to take our marshmallow. Okay. And we're going to spin around in the green stuff. And that's going to be Frankenstein's skin. Oh, okay. And once you have that now, you're going to take... You're going to dip the top of it into the sprinkles. And that's going to be his hair. See how that is? This is... I don't want to sound hyperbolic, but it's probably the most fun I've ever had in my life. Oh, wow. We can see you, actually. But... It's been okay for me. Yeah? Yeah, it's been okay. Yeah. Well, I mean, you're much younger. So maybe when you're 53, you might do something that's this fun. Yeah, maybe. If I make it. Yeah. Well, I think people are living longer now than they were back in the Middle Ages. Let's have S-Fan do the first base. Okay. Okay. We need yet another... I need a place for all these to end up. Okay. I think that we should take them, put them on, and then put them back here. Okay. Let's do that. Uh-oh, we're going to have a problem. Uh-oh. Oh, they seem to have... It's okay. I've had a lot of things happen on that. I want to show the camera. Let's see if we can get a nice close-up shot for the camera. Yeah, there you go. Look at our... Look at Henry's world-famous Frankenstein cupcakes. Doesn't that look good? That looks amazing. I'd like to take all the credit myself, but you guys have done some pretty good work here. If you're doing this at home, you should have in front of you your cupcake or slice of a bigger cake with a toothpick attached marshmallow Frankenstein with two bolts, a face, and sprinkles for hair. If you do not have these things in front of you, you fucked up somewhere, you need to go back in the video, find which step you might have missed. If you like it, you can take a picture of it and send it to S-Fant and he'll maybe post it and so we can see other people's Frankenstein cupcakes. I would love to do that. If they would like to tweet that out of us or post to the Discord, we can see who the best Frankenstein... Johnny did a cool one with sunglasses. Wow. We have the close-up cam again. And here's one that I made that looks like it's got its face completely reconfigured into a Minecraft. It's supposed to be the screen, but it looks like a Minecraft creeper. Oh yeah, that's right. All right, I think we're about ready to give it the taste test. Okay, I think we're ready for that. Let's do it. Okay, so now obviously you do not want to eat this toothpick. That's the only part of this that isn't edible. What I'm going to do is I'm going to take the marshmallow part out first and just literally eat the whole thing. That's too much. Let's try the cake. Fucking delicious, guys. Really? I mean, yeah, it's really good. Well, I will try the technique of... I'm going to try both at once. Oh, wow. So I'm going to take it from the bottom here and I would like to then place it long ways into my mouth. And then I will remove the toothpick. That's quite a technique there. I don't know how you did that, actually. I'm still chewing mine from way back, so keep a lot of it in the foreground of your mouth. Be ready to spit it out. I'm really, really glad with... I'm really happy with the results of our lesson today. Me too. Personally, I learned a lot. I think we always learn a lot in the kitchen. Even the oldest chefs in the world, chefs that are in their late 80s to early 90s, still learn about the kitchen in their old age. Maybe they slip and fall on a banana peel or something. I don't know. But there's always lessons to be learned in the kitchen is what I'm saying. Oh, thank you. Boy, I'm almost wishing that we did make some coffee. Oh, you want coffee? I'm a big coffee fan. I don't really know how to make coffee. I think you just mix it with water. Yeah, I think you just put a filter in here. Oh. And then you pour the water over it. No, yeah, you don't do that. That's for sure. That's not it. If anybody wants to see what happened there, you just took coffee and mixed it. Actually, I think you were doing instant coffee, but that's a different kind. Chad, thank you guys so much for joining us today. Thanks, Chef Bonnie. Bonnie, Emeru. Make sure to follow Emeru. Make sure to follow Bonnie Rabbit. Make sure to follow the stream you haven't yet. Chef S. Finn, of course, thank you so much. This has been amazing. Yeah, absolutely. We're so glad you got a chance to make the time to come out of this. Don't forget him. Thank you. And next time, we're gonna make my whiskey barrels or chutney cheese weenie bites, weenie bites. That sounds great. Weenie bites. All right, well, I'll leave you guys to this cupcake feast. Totally backing away. Slowly backing away. Thanks for coming.