Ro: Hey guys, it’s Ro! Welcome to another Nerdy Nummies!
Ro: Today I have a very special guest, it’s Megan! Megan: Hello!
Ro: She’s an awesome singer and has a cool YouTube channel, I’m gonna put a link down
Ro: below for you guys to go check it out if you want. And Megan,
Ro: do you like penguins? Megan: Um, I love penguins!
Ro: Yes! I had to invite her over to make something Holiday themed, and,
Ro: Penguins just seemed to fit in for the holidays. Megan: Yes! I love them!
Ro: So today we are gonna be making Awkward Penguin Cookies!
Ro: And this is how we get it going in the Nerdy Nummies kitchen.
Ro: 1, 2, 3…
Both: Let’s get started!
Ro: I don’t know when to stop.
Ro: We are gonna be making a vanilla almond sugar cookie recipe, from my cookbook.
Ro: So, the things you will need, will be: 3 cups of flour, 3/4 cup almond meal,
Ro: 1-1/2 cup of sugar, and down here, just 1 little tablespoon of sugar, I’ve
Ro: kept them separate because you will add this at a different time.
Ro: 1-1/2 teaspoons of vanilla extract, 1/2 teaspoon of grated nutmeg,
Ro: 1/8 teaspoon of salt, 1 teaspoon of baking powder, 1/2 a teaspoon of almond
Ro: extract, you will also need…
Megan: 2 eggs, 2 sticks of butter, black food coloring, black royal icing,
Megan: white royal icing and orange royal icing.
Both: Now let’s put it all together!
Both: Let it snow, let it snow, let it snow!
Ro: The first thing that we’re gonna do, in a medium sized bowl, we’re gonna
Ro: whisk together our dry ingredients, we are gonna add our flour, nutmeg,
Ro: our smaller measurement of sugar. Megan: Almond flour, salt and baking powder!
Megan: Mix it up!
Both: Mix it up, mix it up!
Ro: This is all mixed up and now we’re gonna set it off to the side and we're gonna
Ro: mix together our wet ingredients.
Megan: For the wet ingredients, we’re going to mix together the 2 sticks of
Megan: butter. Ro: That’s right! These are room temperature, they’re really soft,
Ro: a little squishy! And you’re just gonna put him in the bowl.
Megan: Almost there, there!
Ro: And you’re just gonna mix them together until they’re fluffy!
Ro: Do you want to see what happens if you put it on 10?
Megan: Oh!
Ro: Isn’t that crazy?
Megan: Now we are going to mix in the sugar with the butter,
Megan: until it’s nice and fluffy!
Ro: Now we’re gonna add our eggs, one at a time, mixing in between each 1.
Ro: Do you want to try the 1 handed egg crack?
Ro: So what I like to do is crack it on the side of the bowl, and then give
Ro: it a twist. Both: Crack and a twist!
Megan: Yay! Ro: Yes! What!?! Professional! Professional! Yes! Yes! Yes! Yes!
Ro: Then mix it up one more time.
Megan: Next thing we are going to add is our extracts, the vanilla and almond.
Ro: So now we’ve got our wet ingredients and our dry ingredients, and what
Ro: we’re gonna do is we’re gonna add 1/2 of our dry ingredients to the wet,
Ro: mix it up, and then Megan, is gonna scrape down the sides.
Ro: And then we’re gonna add the other 1/2 of our dry, mix it up and
Ro: again, Megan will scrape down the sides.
Megan: Now that our dough is done we are going to split 1/2 of it into the
Megan: mixing bowl, and dye it black.
Ro: We just eyeballed it, and then I’m gonna put a few drops of black food
Ro: coloring into the bowl, and mix it together until the dough is a black color.
Ro: Now both of our doughs are ready and we are going to put them on this piece
Ro: of saran wrap, and I’m just gonna pack it down to be about an inch tall.
Ro: And then wrap it up tight!
Ro: We got both of our doughs wrapped up and now we are gonna pop these
Ro: into the fridge for about an hour to chill.
Megan: We let it chill, now we are going to roll it into a log shape.
Ro: Mmhmm! We’re gonna be rolling it into a log that is about 18 inches long
Ro: and, an inch and a half thick.
Ro: And this will be the little belly of the penguin. Megan: Ahhh.
Ro: His little belly!
Megan: Rolling dough! Ro: Doo-doo-doo-doo-doo-doo-doo!
Megan: Here we dough! Ro: Here we dough!
Ro: Now that we’ve rolled out our dough to be about 18 inches long we are going
Ro: to wrap it in saran wrap and pop it into the freezer and let it chill until
Ro: it’s completely frozen.
Ro: OK, Ohp! Sorry, oh girl, OK
Megan: Now that our dough log is frozen, we rolled out the black dough.
Ro: Mmmhmmm, our black dough was chilling in the fridge and we rolled it out to
Ro: be about the same length as our dough log. And it’s about 1/4 inch thick.
Ro: And, what we’re also gonna do is take the rolling pin, Megan I’m gonna show you a little trick.
Megan: OK. Ro: To make these look like penguins. Right in the middle we’re gonna
Ro: make a little groove, doo-doo-doo-doo-doo-doo!
Ro: And, now we’re gonna use some egg wash which is 1 egg, mixed up with a little
Ro: bit of water, and I got a little brush here.
Megan: I’m ready! Ro: And you’re just gonna brush down the middle, of this
Ro: little indent that we made.
Ro: Oh my gosh, this is huge, OK here we go.
Ro: You’re just gonna place it right down the middle and then…
Megan: It’s gonna make a lot of penguins. Ro: If you’ll help me, uh push,
Ro: just put a little pressure. Just so it will stick on there.
Ro: And now, you’re gonna grab your egg wash one more time, and Megan,
Ro: I’m gonna have you wash the whole top of the dough log.
Ro: So now, we’re gonna take the end of the parchment paper, and we’re gonna
Ro: roll it on top of the dough.
Ro: Now we’re gonna do it on the other side, and we’re gonna do a little bit
Ro: of egg wash right in between, just so the dough will stick to the dough.
Megan: We’re getting 1 step closer to a little penguin!
Ro: Oh my gosh, we’re so close!
Ro: Slowly peel it off! Megan: Ooooh! Ro: There we go, that’s what we want.
Ro: You’ll want the top of the log to have double the amount of black cookie dough.
Ro: We’re gonna wrap it up one more time, pop it in the freezer until it’s
Ro: completely frozen.
Ro: Our dough log has completely frozen, and, I just cut off the end, I wanted
Ro: to show you guys what it will look like. Look! It’s the outline,
Ro: our little penguin body, I’m so excited! Megan: Yay!
Ro: This is why we double layered the black cookie dough so that it would have
Ro: a little bit more space on the top, where we are gonna decorate the little
Ro: Penguin’s face. Megan: His face! Ro: His little face!
Ro: So now what we’re gonna do is we’re gonna cut slices using a sharp cutting
Ro: knife, so be careful, and we’re gonna cut them about 1/4 inch thick.
Ro: And place them onto a baking sheet lined with a piece of parchment paper.
Megan: Now that we have our tray of Penguins ready, we are going to put it in
Megan: the oven at 350 degrees for 7-9 minutes.
Ro: Mmmhmm, and I’m gonna keep cutting cookie slices over here.
Megan: … Which way is the oven? Ro: It’s that way, it’s that way. Megan: It’s this way?
Megan: Now that our cookies have baked, it’s time to put them on a plate
Megan: to decorate. Ro: This is my favorite part, and, I brought the book out so
Ro: that you can get a good idea of how we’re gonna decorate them.
Ro: We’re just gonna use 3 different icing colors, the white, orange and black.
Ro: To make all of their little features.
Ro: We’ve got white royal icing in a plastic baggie with a number 2 tip
Ro: for a little bit more control.
Ro: You just put a little pressure, I do a little dot where I want the eyes to be.
Ro: Slowly squeeze and go up and down to fill ‘em in.
Megan: Now we are going to take the orange icing to make his beak and his little feet.
Ro: So what I like to do is just make a triangle, right on the top of his little
Ro: white belly, I don’t actually know how many toes a penguin has but,
Ro: my version, they have 3.
Ro: Last but not least you’re gonna take your black royal icing with a number 1
Ro: tip at the end, and we’re gonna ice on 2 little loops, they’re like
Ro: sideways ‘U’s’ for wings and eyeballs, to decorate.
Ro: This is really cute!
Ro: You can give them a little bit of personality with their eyes, you can
Ro: make them cross-eyed, or looking up, you can do whatever.
Ro: Here we dough, here we dough!
Both: Here we dough, here we dough!
Megan: Outtro to the video! Ro: Ohhhhh!
Ro: I love it!
Both: Ta-da!
Ro: Here are the Awkward Penguin Sugar Cookies that we made today, from my cookbook!
Ro: And, a big thank you to Megan for helping me bake today!
Megan: Awe, thanks for having me! Ro: She is amazing! She's super awesome, and,
Ro: I’m gonna be putting all her links down below, so again, you should go
Ro: check her out. I’m also gonna be posting lots of pictures of these little
Ro: cookies on Instagram, Facebook, Tumblr and Twitter.
Ro: And, if you guys make these, please take a picture and send it to me,
Ro: send it to us! Megan: Yes!
Ro: You can tweet it to us. Megan: I love penguins!
Ro: We would love to see your baking creations, it would make my day!
Ro: Just makes me happy! And, if you have any other ideas for any other
Ro: Nerdy Nummies, please let me know, leave me a comment down below and I
Ro: will do my best to make it happen.
Ro: Alright, thanks again you guys, bye-bye! Megan: Bye!
Megan: Do we finally get to eat one of these? Ro: Oh yeah!
Ro: We gotta do Awkward Penguin cheers. Megan: Yes.
Both: Cheers!
Ro: Then we’re gonna chomp off his face.
Ro: Mmmmmm! Megan: Mmm!
Megan: I’m gonna take a couple of these with me if that’s OK.
Ro: That’s OK. Megan: And by a couple I mean like 6…
Ro: Wait a minute… Megan: Sure!
Ro: I’m not sure on the math on this, but there’s only 6 here….