The Best Deserts for Friendsgiving
Ice Cream Scientist Ian Moppert and Award Winning Pastry Chef Erin McDowell show us the best desert recipes for your Friendsgiving this year. Learn more at tillamook.com
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00:00 >> The holiday season is here,
00:02 and it's time to start planning
00:04 your holiday menus.
00:05 Whether gearing up for
00:06 Thanksgiving, Friendsgiving, or
00:08 any special occasion, it's best
00:10 to use top ingredients to
00:12 impress the guests.
00:13 New York Times best-selling
00:14 cookbook author and pie expert
00:16 Aaron McDowell and ice cream
00:18 scientist Ian Moppert talked
00:20 with Brad about their favorite
00:21 recipes and tips for cooking up
00:23 Instagram-worthy dishes.
00:26 >> Good morning, Ian and Aaron.
00:28 How are you two doing this
00:29 morning?
00:31 >> So good.
00:32 How are you?
00:33 >> I'm doing great, because this
00:34 is a very delicious topic that I
00:36 want to talk about, and that is,
00:38 of course, baking and ice cream,
00:40 which is going to be really
00:41 good.
00:42 So, Aaron, let's talk about you,
00:43 professional baker.
00:44 So what will you be cooking or
00:46 what will we look to cook for
00:47 our friends and family for this
00:49 holiday season?
00:52 >> I really like recipes that
00:54 lean on classic flavors but that
00:56 aren't afraid of a bold twist.
00:57 So we have this whole
00:59 Friendsgiving menu with Tillamook
01:00 this year.
01:01 I've got a few of these items in
01:02 front of me.
01:03 I've got the honey-roasted
01:04 butternut squash crostini with
01:06 Tillamook cream cheese.
01:07 It kind of pairs that tanginess
01:09 of the cream cheese with that
01:11 caramelized butternut squash.
01:12 It's a great way to welcome your
01:14 guests right when they come in
01:15 the door.
01:16 I think every table needs to have
01:18 these super pillowy, flaky
01:19 biscuits.
01:20 They're loaded with Tillamook
01:22 sharp cheddar, and you can
01:23 really impress your guests and
01:25 take things over the top by
01:27 making a homemade compound
01:28 butter.
01:29 This is a gochujang compound
01:30 butter.
01:31 It's a little bit of a sweet and
01:32 spicy pepper paste.
01:33 It really takes these biscuits
01:35 over the top, but it's so, so
01:36 easy to make.
01:37 And then talking about a crowd
01:39 pleaser, we've got this pimento
01:40 mac and cheese in front of me.
01:42 It's got that little bit of
01:43 smokiness from the pimento.
01:45 I know everybody loves holiday
01:46 leftovers, but you're not going
01:48 to have any leftovers of this
01:49 one because it's got plenty of
01:51 the Tillamook sharp cheddar
01:52 shreds and that extra creamy
01:54 butter, which is one of my
01:55 favorite Tillamook products.
01:56 It really just makes this taste
01:58 so incredible.
01:59 You can smell it when the oven,
02:00 when you bring it to the table,
02:01 everyone's going to eat it up.
02:03 >> Oh, my goodness.
02:04 It looks so delicious.
02:05 Ah, so incredible.
02:06 All right, I want to change
02:07 gears to Ian really quick here.
02:08 Ian, let's talk about ice cream.
02:10 But wait, first of all, you are
02:12 an actual ice cream scientist,
02:15 which is really interesting.
02:16 So let's talk about, of course,
02:18 the Tillamook ice cream to have
02:21 and enjoy.
02:23 >> Yep.
02:24 So we here at Tillamook really
02:26 strive to do things better than
02:28 the rest.
02:29 And one facet of that is we
02:31 always use the highest quality
02:32 ingredients.
02:33 And parallel to this, in our ice
02:35 cream, we actually use much more
02:37 cream and butter fat than most
02:39 others.
02:40 And so the combination of these
02:41 two factors really gives you a
02:43 rich, decadent, smooth and
02:44 creamy experience from the first
02:46 bite to the last.
02:47 And so for this holiday season,
02:49 we actually have two new
02:50 offerings that we're bringing to
02:51 the table, the first of which is
02:52 going to be a peppermint bark,
02:54 which is a peppermint ice cream
02:55 with shattered candy cane bits
02:57 and white chocolate chunks
02:58 throughout.
02:59 And then the last -- or the
03:00 second, my personal favorite, is
03:02 going to be our holiday sugar
03:03 cookie.
03:04 And so this is going to be a
03:05 rich cookie base with holiday
03:07 sugar cookie dough strewn about
03:09 and then capped off with creme
03:11 brulee sprinkles.
03:12 And it is absolutely
03:13 phenomenal.
03:14 >> Oh, my gosh.
03:15 Ian, you just should have heard
03:16 the whole control room,
03:18 everybody go, "Oh, yes!
03:20 Oh, we're on our way!"
03:22 >> The reaction I was looking
03:23 for.
03:24 >> So, hey, Erin, let's talk, of
03:25 course, pies, because that
03:26 always brings the family
03:27 together during the holidays.
03:30 >> Yes, absolutely.
03:32 This is basically my Super Bowl
03:34 season because I love talking
03:35 all things pie, and this year I
03:37 wanted to bring something a
03:38 little bit different to the
03:39 table.
03:40 I've got a cranberry cream pie.
03:42 I just feel like cream pies are
03:43 real crowd-pleasers.
03:44 Everybody loves them, but we
03:45 don't make as many of them
03:46 around the fall holidays.
03:48 So I've taken that classic
03:49 holiday flavor of cranberry and
03:51 blended it with melted Tillamook
03:53 vanilla bean ice cream.
03:54 So it has kind of a lot of the
03:56 ingredients you'd already put
03:57 into a filling like this, but we
03:59 get all that great flavor, that
04:01 incredible creaminess, and any
04:03 baker worth their salt knows
04:04 that the crust is just as
04:05 important as the filling, and I
04:07 am super picky about the type of
04:09 butter I use.
04:10 Ian mentioned that they've got
04:11 extra butter fat.
04:12 This Tillamook unsalted butter
04:14 is my absolute favorite to use.
04:16 It makes the flakiest crust.
04:18 It's super tender, and best of
04:20 all, it's got killer, killer
04:22 flavor, just the creamiest, best
04:24 butter flavor.
04:25 Everyone, when you're making
04:26 pies this holiday season, they're
04:27 going to eat it up.
04:28 >> Oh, my goodness.
04:29 Looks so delicious.
04:30 Ian, where can we bring all these
04:32 classic flavors to our menu?
04:33 How do we do that?
04:36 >> So you can go to our website,
04:38 tillamook.com, for a whole host
04:40 of recipes, whether that be
04:41 appetizers, desserts, or your
04:43 main dish, and then also don't
04:45 forget to follow us on
04:46 Instagram and TikTok.
04:47 >> I love it.
04:48 Hey, you two, you just made me
04:49 very hungry, and of course you
04:50 made our whole control room get
04:51 ready to go out and buy some ice
04:52 cream for the holidays.
04:53 I love this.
04:54 So thank you.
04:55 >> Well, that's our job.
04:56 >> That's really what we're here
04:57 for.
04:58 >> Thank you, too, for joining
04:59 us this morning.
05:00 >> Thanks so much.
05:01 >> Thanks.
05:02 Have a good one.
05:04 >> Bye-bye.
05:05 >> Bye-bye.
05:06 >> Bye-bye.
05:07 >> Bye-bye.