JOEL: Coming up today on Homemade Live!...

We're celebrating our sweetest memories.

And making some new ones, too.

- I've been training for this day forever.

JOEL: I'll be making my great-grandma's famous lemon bars.

- They were a big hit.

JOEL: Obviously.

And we have a sweet surprise for my grandma.

And let's make a sweet memory right now.

Plus podcast duo and real-life couple, Carla Marie and Anthony are here.

- That's awesome!

JOEL: We're making milkshakes with a kick.

I'm gonna stand back, but yeah, yeah, yeah.

Let's do this.

It's all coming up right now on Homemade Live!

Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

I believe the best ingredient on Earth isn't what's on the plate, it's actually what's around the plate-- the people, the places, the stories.

That's what inspired Homemade Live!

Each week we go live from our kitchen in front of a studio audience with famous friends.

We share food memories and recreate them on the spot.

Welcome to Homemade Live!

- Funding for Homemade Live!

is made possible by... - The American Diabetes Association has been here for more than 80 years.

- But we don't want to exist.

- We don't want diabetes to overtake us.

- To rob us.

- To break us.

- So we're standing tall, rallying for affordable care.

- Lifting up people in need.

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- Someday you won't need us.

- Until then... ALL: We fight.

- 4th and Heart Ghee Butter, a non-GMO, lactose-free alternative to butter and cooking oils made from grass-fed and pasture-raised cows.

(cheers and applause) JOEL: Oh, yeah.

Oh, yeah, I'm feeling it today.

I'm feeling it today!

Thank you, thank you, thank you.

Oh, I'm feeling so good.

I'm feeling so good, um... Today's theme is a really good one.

It's a nice one.

It's about sweet memories.

Grandmas know how to bake.

And my great-grandma was so much like that.

We called her Grandma Buzzy.

Which isn't that, like, the cutest name?

We'll get why we called her Grandma Buzzy.

But she would make these lemon bars.

We'd have them at everything.

We'd have them at graduations, we'd have them at bar mitzvahs, we'd have them at funerals.

We'd have them every time we gathered.

It wasn't a gathering without her lemon bars.

And so for this first recipe in Sweet Memories, I'm gonna redo the lemon bar kind of my way, try not to piss off my family too much.

But we'll try, um...

Here it is, Grandma Buzzy's lemon bars.

(cheers and applause) I cannot dive into this, I will not dive into this without getting a little closer to Grandma Buzzy, and you can't get much closer to her than her daughter, my grandma, sitting right here.

Give it up for Lois.

(cheers and applause) - (speaks indistinctly) JOEL: So, uh, I call her Nanny.

So, Nanny, why do we call her Grandma Buzzy?

- She was always busy.

Busy doing many, many things.

And somehow "Buzzy" just kind of slid into "busy."

And then that was it, and then it just stayed that way.

JOEL: She... totally.

And I always thought it was 'cause she buzzed around like a bee.

She was, like, one of those grandmas I don't know if you guys have ever had that where she always sounds like she's behind you, You know?

I'm always like, "Whoa!"

Like, she's, she's always like, you know, "There's some schmutz on your thing," or, "Don't lean back on your chair."

She's, like, just whispers behind you.

Kind of creepy, but that was her way.

She was always looking after you in such a great way.

And just always had everyone's back.

And she would make these lemon bars And they'd just be the best, don't you think, Nanny?

They would just cap off any meal.

- They're great.

JOEL: They're great.

When was the first time you had them, do you think?

- I think as a teenager.

JOEL: Yeah.

- She did them for a... a bakeoff at the school.

JOEL: Oh, nice.

At school?

- Yeah, they were a big hit.

JOEL: Obviously.

They lasted generations.

All right.

Well, I'm gonna try and do it justice.

Again, I'm a little bit nervous 'cause I've got family here.

Especially, like, that close to home.

But we'll try and do it.

So the first step to these lemon bars is, like, this beautiful shortbread cookie crust, which just disintegrates on your tongue.

And in order to make this crust, you need a lot of butter, people.

You need a lot of butter.

So this is sort of chilled, a little bit soft.

And then we've got some flour, some other dry ingredients in here.

A little bit of baking soda, little bit of sugar.

And you just want to, like, let it rip, right?

You don't want to just pulse like a lot of other things.

You want to, like, just let that come together.

Right?

And the machine will start talking to you.

It sounds one way right now.

And in about 30 seconds, it's gonna sound completely different.

It's almost gonna sound like it broke.

Or something like that.

When the machine sounds like it's broken, you're doing the right thing.

All right?

While that's happening, I have a sheet tray with parchment paper on it.

And it's really important to kind of have this lip.

Uh-oh, you guys hear this?

(processor motor rumbling) It's talking to me, baby.

It's telling-- It's telling me that cookie's done.

Look at it.

Like, magically, it's literally come together.

And again, oh, yeah, it's starting to...

The worse it sounds, the better it is.

And this is perfect.

All right?

So we open this up.

Always take out that blade.

Oh, look at this.

I'm a cookie dough guy.

I just want to stuff this in my pocket and, like, go watch a rom-com or something.

Like, that is so my vibe.

So you kind of gather up this dough, and you take it to this sheet right here And you kind of just put it in here, and you just want to start kind of pressing this in.

Right?

And the key here...

There's a couple cool tricks here.

One is if you have, like, a small glass or something like that, you can actually kind of really use it to kind of get to the edges.

I like using the bottom of the glass.

You can also just use your thumb.

And kind of press it up.

But you do want to kind of build a lip.

That's really important.

Actually Grandma Buzzy taught me that.

Because it kind of cradles the lemon curd.

So that's really, really important.

You kind of press this all out.

And it looks beautiful.

And then you bake it for 15 minutes at 350 degrees.

And it comes out looking like this.

(audience oohing, clapping) I think that looks good.

I'm into it.

So, so that's that.

You kind of let that cool and now it's all about the curd.

And people get intimidated by lemon curd.

So there's a decent amount of sugar.

I don't know what they were serving in the '50s.

(audience laughing) But that bake sale was a hit for a reason.

And then lots of fresh lemon juice.

This is not, you know when you see those things that look like little water balloons filled with lemon juice?

You will taste the difference.

So fresh lemon juice, fresh lemon zest.

Little bit of salt.

Lots of eggs.

We've got about six eggs here.

And then some flour.

And it really doesn't matter what order.

Now this is one thing I'm changing.

I'm a little bit nervous to do this.

This is fresh vanilla.

Her recipe called for vanilla extract.

But one vanilla bean can change your cookies, your pies, your cakes.

It's just incredible.

So you just lay this on the counter.

I grab a paring knife.

You just kind of split it down the middle like this.

Yeah, and then you kind of open it like this.

And they're kind of expensive, but... for me, they're so worth it.

And you kind of scrape out the seeds.

Oh, my gosh, I wish-- I'm gonna pass this around.

I'm just gonna throw this to the back.

Brady, catch.

There you go.

Just this little bit will just change the total dynamic of these.

And then the pods itself, once you scrape them clean.

Right?

Put this in your favorite rum.

Tuck this into your sugar.

And the whole rum, or the whole sugar, will taste like vanilla rum or vanilla sugar.

And let me just say, both of those things in your coffee is not a bad thing.

Those are really good.

So I just kind of whisk this up.

And you want to get it nice and smooth.

This to me smells like childhood.

So then you just literally... take this whole thing and you pour it over the crust.

Okay?

Just like this.

You don't have to do anything fancy.

You can see little flecks.

Is that perfect?

- Yes.

JOEL: She just said it was perfect.

I'm gonna cry.

That's the biggest compliment.

All right.

Now you bake this for about 30 minutes at 350 degrees.

And it comes out... (sighs) Come on.

I know, look at that... (stammers) Looking like this.

(cheers and applause) So she would always put a little powdered sugar over the top.

(cheers and applause) Right?

And then when you slice it, You can slice 'em thick, you can slice 'em thin, but we always kind of had these squares.

And then, Nanny, you were telling me she had these, like, these little doilies.

- She didn't want any of them to stick together.

JOEL: Yeah.

- So she put them in a little wrapper.

JOEL: Yeah, a little cupcake wrapper.

- Like a cupcake only smaller.

And that way they wouldn't stick together when she was gonna serve them.

JOEL: I think it's genius, but, uh, I'm a little nervous for this moment, but do you want to try?

No, d-don't smell it, you got to eat it.

- I'm eating it?

JOEL: Yeah, you eat it.

Yeah, yeah.

- Okay.

JOEL: Tell us if you think it kind of holds up.

It's okay if it doesn't.

- Divine.

JOEL: Really?

- Mmm.

(cheers and applause) JOEL: I love it.

You guys.

That is our first bite.

We want to hear about your favorite homemade recipes.

So check this out.

- Hi, Joel, my name is Lindsey and I'm from Palm City, Florida.

One of my fondest memories growing up is baking pumpkin bread with my grandmother.

This recipe has been in my family for generations.

And for whatever reason, I'm the only one who comes close to making it as well as she did.

Let me show you what it looks like when it comes out of the over.

Smells and looks delicious.

(cheers and applause) JOEL: I love it!

It's all about sweet memories today.

And, uh, I've already impressed my grandma, which is, like, big check off that list.

We're so excited for our guests.

These are radio show host legends.

They're amazing.

They're actually Seattle locals now, too.

Incredible.

They host The Morning Show.

Give it up for Carla Marie and Anthony.

Good to see you, buddy.

I love it!

- I don't know how you talk and cook.

Like, I am constantly, no one can talk to me, I'm doing my measurements.

I'm asking my Google Hub what 2/3 cup is, ounces, every day.

Like, that was... JOEL: It's a little bit like, you know, doing the patting of the tummy.

I get it.

Okay, so real quick.

What's your relationship here?

What's going on here?

- Where do I start?

Um, well, we met working in radio in New York.

JOEL: Yes.

When we were, like, just started in radio.

JOEL: You guys were on, like a big show.

- Yes, Elvis Duran and the Morning Show.

We did that, started a podcast while we were there, landed our own morning show here.

So moved from New York City to Seattle.

JOEL: Yes, we got them!

Yes.

- That was fun.

Um, then in 2020, we pivoted to streaming on Twitch.

And we also started hosting The Morning Show podcast.

JOEL: Yes.

- And somewhere along that line, we started dating, also.

We did.

JOEL: Is that crazy for your fans and for everyone?

Was everyone like...?

What was the reaction?

- For years, people thought we were dating, Like, long before we ever did.

Even when we were dating other people, people thought we were dating.

(Joel laughs) So... it was definitely a shock to a lot of people.

But a lot of people saw it coming as well.

- Yeah.

JOEL: First of all, do either one of you cook?

Or who's the better cook?

- He can hard boil eggs, that's it.

JOEL: That's legit, yeah, that's legit, yeah.

- I am the better cook, but, again, in this situation, I'm not... like, better by much.

JOEL: Today's all about sweet memories.

- Yes.

JOEL: So, um, I know for you, Anthony, there was an ice cream memory.

What's that all about?

So my grandmother was always baking and cooking, but the weird thing is, the one thing I remember is there wasn't a day in my life that I went to my grandmother's house that she didn't have rocky road ice cream in the freezer.

That was the one thing she knew all of her grandkids loved, so there was never a day that it wasn't in her house.

JOEL: That is just, like, straight grandma, like, when-- - That's my childhood, that's my whole, my memory with my grandma revolves around rocky road ice cream.

JOEL: I love it, and then how about you, Carla Marie?

- Same thing, but my grandma never really baked, 'cause I feel like there was so much cooking going on that we really did just have the ice cream.

'Cause it was like, "I just did all of this "for you, I'm not baking.

It's the freezer.

Go eat it.

JOEL: Yes, yeah, yeah.

That's what's there, yeah, yeah, yeah.

- So I attempted Thanksgiving during COVID 'cause we weren't going anywhere.

I was like, "I'm gonna make cookies."

We actually live streamed this.

And this guy apparently has never baked before and kept opening the oven.

- How else are you gonna know what's in there?

JOEL: Wait, hold on, bro, bro.

- How else are you gonna know what's in there?

JOEL: You don't open a woman's oven.

You don't do that!

- I'm like, "You're gonna ruin it."

He's like, "What do you mean?

You can't ruin it."

I'm like-- he did not understand.

Cookies got ruined.

He still blames me.

But he, we were eating them.

And they were so dry.

I coughed up sand, that's how bad it was.

And coughed it into my face.

JOEL: I feel like a therapist right now.

Like, I don't know, like-- - You want to join our show?

JOEL: A cooking therapist, I'm-- We wanted to make a sweet memory that kind of took both those things.

We took the rocky road idea, we were inspired by that.

We were inspired by these very sandy cookies.

We're gonna make this ice cream fluff cake.

- Yeah!

(cheers and applause) JOEL: Okay.

I actually think you guys can rock this out.

Like, I really do, so... - More faith than I do.

- Seriously.

JOEL: So the first thing is, there is a cookie out there called a sandy.

Does anyone ever, anyone?

Yeah, you've heard of it?

- That's what I was trying to make.

JOEL: Yeah, yeah.

Yeah, they're actually pretty sandy.

If you put this in your mouth, it will bring it right back to the beach for you.

- Okay.

And so what I want to do is-- - I thought we were doing good memories.

JOEL: Yeah, exactly.

So, Carla Marie, come in here.

- Okay.

JOEL: We have some melted butter.

Just kind of pour that in.

- Into there, okay.

JOEL: Yeah, you might want to spoon that out.

- Okay.

JOEL: And then you just kind of mix that together.

That, by the way, is like one of the best smells on planet Earth.

Just mix it up and that's it.

That's the crust.

I feel like we can all do that.

We can mix butter into cookies, yes?

- I mean, maybe.

JOEL: Yes.

Anyone know what this is called in the relationship?

- A pan?

- A pan.

JOEL: Okay, anyone in the audience?

Yeah.

Yeah, yeah, yeah.

- A springform pan.

JOEL: A springform pan, yeah, yeah.

(laughing) Yeah.

Yeah.

It's really great for ice cream cake.

because it kind of releases, it opens it up.

So the first thing I want you to do is, Carla Marie, you can just dump that in there.

Right, and then just press that in with your fingers And just get in there.

So, then, what I want Anthony to do is once that's kind of crushed on the bottom... That looks great, Carla Marie.

Anthony, you've got soft chocolate ice cream.

- Okay.

JOEL: Your favorite brand.

Go to the grocery store, sit it out for like an hour.

And then I want you to pour that on top.

- Really?

JOEL: And just kind of glob it on there.

- Seems easy enough.

JOEL: Yeah.

You can do that.

- I'm sure I'll mess it up, but it seems pretty easy.

JOEL: You will not mess that up.

What do you guys do in The Morning Show?

- So, The Morning Show podcast is-- - I told you.

JOEL: What is happening over here?

- We can't talk and do this at the same time.

So, it's actually not-- it's wherever you can get your podcasts, so you can, like, open your phone right now and find today's episode there.

And we do it Monday through Friday, new episode, everything is under 25 minutes and it's everything you need to start your day.

JOEL: I love it.

I love it.

You can lick that.

You can lick that.

Oh, your hands.

Whatever you want.

- No, don't-- Oh.

(laughter) JOEL: Lick it all.

-All right, I'm just gonna leave it.

JOEL: So that-- so, you have what looks like a disaster.

It's not.

You guys are doing great.

- Okay.

JOEL: It's... so... Yeah, okay, great.

Now we've got some hot fudge.

Carla Marie, you hit that.

And this is where the rocky road comes in.

I don't know if you know, rocky road is marshmallow, chocolate, and then some sort of nut.

So we've got pecan.

So here you go, my man.

I will let you bring the rocky road... - Just dump it in?

JOEL: Dump it in.

Yep.

Beautiful.

- And just sprinkle it?

JOEL: That's it.

- Little bit of that, there we go.

JOEL: Right?

- Look at how good I am at this.

JOEL: You're doing really good.

And you spread that out.

And then, if you want, you just do another layer of ice cream, and then you throw this entire thing in the freezer.

- That's it?

JOEL: That's it.

Okay?

- That's the whole thing?

JOEL: Well, you'll see.

- Oh, okay.

JOEL: You will see.

So then, it's frozen, and this one is just... (tongue clicks) ...like, very frozen, and I will let one of you, maybe Anthony, just release the valves.

- He's got bigger muscles.

JOEL: Let's see it, baby.

- And I just pull it off?

JOEL: Look at how that comes out.

Give it up for him.

Anthony.

- Wow!

(applause) JOEL: Right?

- That's awesome.

- Thank you.

My work here is done.

JOEL: So, I'm gonna hold this up, I want to make sure you can see-- I know, this is a slippery-slidey one.

So you guys see that layer of chocolate in the middle?

- That's cool.

JOEL: Dude, that is where it's at.

That's incredible.

So... What did I say was the third ingredient in rocky road?

There's nuts, chocolate and...?

- Marshmallow.

JOEL: Good memory.

- Yes.

JOEL: So, we're called "Homemade," people.

We have to make our own marshmallow.

- Wow.

JOEL: And it's really easy to do.

-Okay.

- I don't believe you.

JOEL: Okay?

No, it's so easy.

You put everything in the mixer.

You kind of heat it up first.

You put everything in a mixer, it's a little bit of egg whites, a little bit of corn syrup.

And you whip it up till it's really thick, and then you just take it off, like this, right, and when it's really thick, you should be able to hold it above your head without it coming out.

- Try it.

JOEL: Oh, you're gonna try it.

So why don't you hold it over, uh, Carla Marie's head?

-Oh!

-(laughter) I'm gonna stand back, but yeah, yeah, yeah.

Let's do this.

- Are you sure?

(laughter) JOEL: I don't know if I'm sure.

- Oh!

(cheering, applause) JOEL: That's so terrifying.

(laughs) - That was really tempting.

JOEL: I know, I know.

-I'm just gonna say, that was... JOEL: Lot of relationship angst right there.

So, then, what you just do is have fun with it.

So, Carla Marie, I'll just give you this, but you just kind of start kind of plopping... - Okay.

JOEL: ...this fluff everywhere.

- And just plop or do you, like... JOEL: Plop.

Plop.

Just make a mess.

Right?

Now, first of all, speaking of a mess-- and this is not a knock-- I know you're from New Jersey.

- Oh, I'm a mess.

JOEL: Do you guys miss it?

Like... - All the time.

Every day.

'Cause Jersey is a unique place.

Like, if you watch the Jersey Shore, there are people like that in New Jersey.

There's a lot of them.

JOEL: They're real.

They really exist.

- Oh, we have a little bit... - They exist.

- We have a little bit in us, too.

- But it's such a multicultural place.

JOEL: Yes.

- Right?

Like, Carla Marie's family is Italian, my family is Middle Eastern.

There's, there's basically anything-- any type of food you want to have, you can find a great local, family-owned place in New Jersey.

That's kind of the beauty of it.

JOEL: So growing up with-- Middle Eastern family... - Yeah.

JOEL: ...what would you guys have on the table?

- Oh, man, mulukhiyah is a dish.

JOEL: "Mulukhiyah"?

- Mulukhiyah.

As a Jewish boy, I can say that pretty good.

Mulukhiyah.

You just got to pretend like there's popcorn lodged right here, yeah, yeah, yeah.

- You have basically, like, chopped-up, uh, they look like grape leaves.

JOEL: Yeah.

- It's over rice, it's got some chicken in there, some onions, some chicken broth, uh, stock in there as well.

So it's a really great dish.

And then, for desserts-- baklava, (indistinct).

Which is, also, like, a dessert that we have all the time.

JOEL: I love it.

How about you, Carla Marie?

- Uh, it would be macaroni and meatballs.

Gravy.

JOEL: You just went to the other side of the spectrum right there.

I love it.

Macaroni and meatballs.

So, like, Italian family... - Yeah, gut gravy, not sauce... JOEL: Oh, you call it gravy.

- 'Cause there's meat in it.

JOEL: Okay.

- Prosciutto, mozz, the whole thing.

- Yeah, yeah, yeah.

- Gabagool.

- Gabagool.

JOEL: Gabagool.

Gabagool.

- Mozzarell.

JOEL: Mozzarell.

I love it.

- Yeah, all that stuff.

JOEL: All right, well, you just kind of spread this through, and you did such a good job, honestly.

- I just wasn't sure if it was... JOEL: No, this is great.

And you kind of create little peaks like this, is kind of fun, and then, I don't know, have you ever used one of these?

- Yes.

So fun.

JOEL: Yes?

(laughter) - You should really think about this.

JOEL: Yeah, I think, I think-- well, the marshmallow, I thought we would toast it, so just give it a little toast.

Yeah, yeah.

- And that's it?

JOEL: That's it.

Yeah.

- All right.

JOEL: You're crushing it.

Look at that.

- Look at that.

Look at that.

- He just wanted to flex.

JOEL: Yeah, yeah, yeah, yeah.

Get in there a little closer, a little closer.

Look at that.

- Ooh!

JOEL: It's really easy to make this stuff look good.

I mean, if you have a little bit of that extra cookie crumble, the sandy bit that we... just a little bit over the top.

- It smells so good.

JOEL: Just kind of brings it together.

And then, Carla Marie, you want to hold that up so everyone can see?

- Oh... JOEL: Without letting it flop.

Without-- I know you can do it.

Yes!

(cheering, applause) You see?

Can you see?

This is nerve-racking.

JOEL: That looks pretty darn good.

That looks pretty darn good.

All right.

This is the part of the show, uh... we have three very burning questions.

We call it, um, Quick Bites.

Quick Bites.

- Okay.

JOEL: All right?

So, weirdest thing you've ever eaten?

We'll start with you, Anthony.

- Ooh.

Um, I was in Taiwan.

JOEL: Okay.

- And I had a fish eyeball.

JOEL: Just an eyeball?

- Just the eyeball.

And I... it was kind of like a challenge-type thing as well.

We had the whole fish, but, uh, they always wanted to see-- the restaurant always asks if anyone wanted the eyeball, and I was the one that took it.

JOEL: I like how you said you "took" the eyeball.

- Took it.

- Oh, yeah, I just took it.

You just kind of like... JOEL: You didn't eat it, you just took it, um, like a pill.

Okay.

-Yeah.

- Yeah.

Basically.

JOEL: Was it good?

- No.

Not at all.

JOEL: Sounds great, okay.

How about you, Carla Marie?

- Uh, same trip, Taiwan, I tried jellyfish.

JOEL: Oh.

- And that was, like, not a dare.

That was, like, what we were eating.

JOEL: And what did you think?

- Just a very odd texture.

I mean, it was cooked... JOEL: Yeah, yeah, yeah.

- ...obviously, but it was like, very, you would imagine, like, gooey, but not... like, you can't really chew it.

JOEL: Okay, just let that one slide down.

Okay, awesome.

All right, next up, um, close your eyes.

Real quick.

Best thing you've ever eaten.

And we'll start with Carla Marie.

- There's a restaurant in Vail, like, on the mountain.

Uh... - Same thing.

JOEL: Really?

-Fall Line, I think it's called?

Tomahawk steak.

Like... - It was the best steak I've ever had.

- It melted in your mouth.

And they even did, like, the Salt Bae... JOEL: Really?

- ...when they brought it out to us.

So that made it better.

JOEL: I feel like we're playing The Newlywed Game-- you guys were like, "Same thing, same thing."

- Yeah.

- Was that the same one for you?

- Yeah.

-We talk about it-- we talk about it all the time.

- Yeah.

JOEL: I love a tomahawk steak.

All right.

- So good.

JOEL: So, last question, I don't want to start up, like, a little relationship rift, I just want to know, legit-- we're not gonna argue on... - Okay.

JOEL: We're on PBS, people, okay?

Is a hot dog a sandwich?

- (sighs) - No.

It is not a sandwich.

JOEL: We'll hear Anthony's-- yeah, yeah.

- I'll tell you why.

- Because the bread is connected on the bottom.

A sandwich is two pieces of bread, meat in the middle.

This-- a tac-- a hot dog, if anything, is more like a taco.

- No.

Stop it.

(laughter) - A sandwich is just bread with something in between it.

So it's a sandwich.

- Mm, no.

JOEL: I told you.

-That's like if you go somewhere and they don't cut your sandwich all the way through, then it's not a sandwich, out of nowhere?

JOEL: Yeah!

(cheering, applause) All right, uh, oh, real quick.

- Yes.

JOEL: Carla Marie, you're a part of a cookbook club?

- Yeah, so my friends and I started this thing called Cookbook Club.

Whoever's gonna host that month chooses a cookbook.

And then you pick a bunch of recipes and everyone has to make those recipes from the book.

And then we all get together and eat all of the food.

JOEL: That's super cute.

- Yeah, you can premake it, or we like to choose chaos and all five of us are just cooking in the kitchen at the same time.

(laughter) Uh, but we actually had this month's last night, and we used the cookbook-- I don't know if you've heard of it-- called Cooking Scrappy?

(laughter) JOEL: That's my cookbook.

Wait, what?

Really?

- Yeah.

JOEL: You did not.

- Yep, I-- Yeah, I made the chuck steak with the carrot top salsa verde.

JOEL: Oh, my gosh, what?

I'm like... - Yes.

JOEL: Guys, I'm, like, blushing.

Did you like it?

- It's so... yes.

- It was all very good.

- Oh, yeah, he also got... JOEL: Wait, you're there at the Cookbook Club?

-No.

- I show up.

And then I, like... JOEL (laughs): Okay.

- He picks up food.

But whole cauliflower gratin?

JOEL: Yeah.

- That-- fan favorite.

All of us voted, that was the best one.

JOEL: Oh, my God, I am-- I... - Good job.

Good job.

JOEL: I am so flattered.

Thank you.

Thank you.

(applause) Oh, that was so cute.

We like to cap every episode at Homemade Live!

with just a little something to toast with, so we're gonna-- you know, in honor of sweet memories, we thought, let's make some bourbon milkshakes.

- Love it.

Love it.

- Yes.

(cheering, applause) JOEL: This is not gonna suck.

I'll tell you that right now.

So you grab a blender.

Carla Marie, just go with all that ice cream.

Or at least, most of it.

Yeah.

- Ooh, gold spoon.

- Let me get on this side.

JOEL: There you go.

Right in there.

Yeah.

And then, we want to measure out our bourbon, it's about an ounce and a half.

Oh, you went with-- you really went with all of it.

- You said all of it.

JOEL: Yes, I did.

So, we're doing three portions, so we're gonna do three one-and-a-half ounce measurements of the best bourbon you can find.

That's going right in there.

You would never think to add bourbon to a milkshake, but I'm telling you guys: delicious.

You're into it?

Yeah.

My nanny just said she's in.

Yeah, yeah, yeah.

She's ready.

I got a little maple syrup.

You want to do it?

- Go ahead.

JOEL: All right, let's go with, like, half.

Yeah, yeah.

- Oh, boy.

JOEL: I had these maple milkshakes one time in Vermont... Dude, that was...

I like that you just eyed that there.

I like that, I like that.

- There we go.

JOEL: And then, uh, you throw on the little tamper here.

- Ooh, that's cool.

I don't have that.

JOEL: Yep.

And then you just turn this puppy on.

And you just kind of tamp it.

That's what this is for, right?

Super easy.

Yeah, exactly.

Amazing.

Okay, this I want to lick.

-(laughs softly) -Yep.

And then, take this off, and we just kind of start pouring this up.

I've got a little bit of whipped cream.

- All right.

JOEL: Some cute straws.

(Carla Marie chuckles) JOEL: Now, you guys, um, real quick... - Mm-hmm.

- ...on the actual pod-- and by the way, you host the Seahawks, like, in-game Seahawks.

Tell us about that.

- Yeah, so if you go to a game and there's a time-out or in between quarters, and there's a little fan game happening on the field, I'm that person that's hosting that at the game.

JOEL: That is so cool.

- It's so fun.

Thank you.

Thank you.

JOEL: I love that.

I love that.

So, and then, you guys also have The Carla Marie & Anthony Show, which is not the-- you guys are doing so much.

- A lot going on.

JOEL: A lot going on.

So talk about that show.

-So, we went to Twitch.

Basically, what it is, it's our digital version of our old radio show.

JOEL: You think radio was an old-school thing, it's actually back in a big way... - Yeah.

JOEL: ...with podcasts and Twitch and live streaming.

And these are really the next generation.

(cheering, applause) - Thank you.

Thank you.

JOEL: You guys are awesome.

All right, I got a little cherry on top.

Uh, I'm gonna give a quick toast to you, but then I have, uh, a little surprise but, uh, I do want to toast to the future, of just you guys reaching the next generation.

You guys are so funny, uh... - Thanks.

JOEL: ...you guys are just so out there, and I love that you have your relationship out there.

You guys are just real, and, uh, I don't know, keep it light, and that's what we need.

Right?

So cheers to these guys.

- Same.

Yeah, cheers to you.

-To season one.

- Seriously.

JOEL: Thanks, guys.

- Cheers.

- Cheers.

(applause) JOEL: Oh.

- That's delicious.

JOEL: And so, typically, we would end on a toast, but this young lady to my right turns 90 years old.

(cheering, applause) Let's sing "Happy Birthday" to my nanny, and let's make a sweet memory right now.

♪ Happy birthday to you ♪ ♪ Happy birthday to you ♪ ♪ Happy birthday, dear Nanny ♪ ♪ Happy birthday to you.

♪ (cheering, applause) We'll see you next time.

We love you all.

And keep making those sweet memories.

Love you.

♪ ♪ To check out all the recipes we made today and more, visit us at homemade.live.

You'll find our free cooking class schedule where you can cook with me live in real time.

I'll see you in the kitchen.

- Funding for Homemade Live!

is made possible by... - The American Diabetes Association has been here for more than 80 years.

- But we don't want to exist.

- We don't want diabetes to overtake us.

- To rob us.

- To break us.

- So we're standing tall.

- Rallying for affordable care.

- Lifting up people in need.

- And seeking a cure through research.

- So we can help end diabetes for good.

- Someday you won't need us.

- Until then... ALL: We fight.

- 4th & Heart Ghee Butter, a non-GMO, lactose-free alternative to butter and cooking oils made from grass-fed and pasture-raised cow.

♪ ♪ (indistinct conversation) ♪ ♪