Original subtitles

This program is rated PG and contains mature subject matter. Viewer discretion

is advised.

Previously on Halloween Bake Shop.

Welcome bakers. I've been expecting you.

Fresh blood.

Eight bakers entered my lab and paired up for their first experiment.

Oh, my God. Jill and Harneet's cupcakes had plenty of heart. I think these are

so gorgeous.

Earning them a little coffin cash.

I love it. $5.50!

In the second round, John James and Liz's monster cookie puzzle was a

perfect fit. Liz and John James, earning them $1,000.

Leaving Jill and Harneet, along with Tanika and Daniel, simmering in the

bottom. But in a twist.

All of the bakers pass the chemistry test.

No one's going home.

Now all eight bakers remain to bake another day in the bake shop.

Rest, relax, recharge.

But also hurry up!

Ugh. This wind is really howling outside.

It's a perfect night to stay in.

But where are my ghouls at?

Hey, girlfriend.

We got some tricks and treats for you.

Let's do it. Oh, my goodness.

Snacks. Oh, yeah. Scary movies. Yes. I think we're all on the same page. Yes,

yes.

Hey, bakers, get ready, because tonight we're having a ghoul's night in.

Do it.

You'll be making not one, but two bakes. First up, we want eight.

Beautiful breadsticks.

Give us breadstick snacks with haunted flair.

Your breadsticks can be savory or sweet, but they must play a star role in your

final dessert.

A bloody good pasta.

Yeah.

Now here's the tea. We want pasta that look like dinner, but tastes like

dessert. What?

Sadly, we'll be saying pasta la vista to the baker with our least favorite dish.

When you hear this sound, that means we're getting hangry and we're coming to

taste your breadsticks.

Oh. You have three and a half hours on the clock, and your boo-tiful

breadsticks must be done in one hour.

Okay, bakers, are you ready to carb load? No.

Because I sure am.

Your time.

Starts now.

Good luck.

Oh, oh, oh, oh. Oh, my God.

Snack attack. I'm going to dock some points.

Beat it, John James.

Beat it, I'll beat it.

Milk, milk.

Get everything that I need now. It's a new day at the bake shop, and I'm happy

no one went home.

It just means so much.

It allows me to redeem myself.

I'm starting my breast sticks first.

And I need to make the crackling because what I'll do is I make that and then I

put it in the freezer.

So when it's time for me to put my breadstick in the oven, it will be firm

and it can go on top of my breadstick to cook and put a texture on it. So a

ghoul's night in for me is me and my friends hanging out.

We usually tend to always try to get like some type of seafood because I'm

from Maryland. So seafood is our thing. I'm glad all the color didn't go all the

way through.

Now it looks moldy. For my eight boo to full breadsticks, I am making a dough

with a moldy-looking crackling and then a honey lemon glaze and seafood

seasoning. All right, so I'll put this in the freezer.

Right now, I'm starting with the breadsticks, which is going to be a

knife.

For round one, I'm making bacon and gray cheese shortcrust knives with hot honey

blood and pork floss flesh.

I'm going to use this to show all the tender flesh coming out. I'm imagining a

story about a tribe of ghouls who prey on humans.

They use a knife to kill their prey.

I'm going to make my knives as gross as I know.

That's the fun.

One, two.

Liz and I won the last challenge, and it feels amazing, but we still have a long

way to go. So right now I just put in chocolate chips because I'm doing a

chocolate chip orange biscotti, and then I'm going to top it with a white

chocolate orange ganache.

A night in for me is watching some TV, watching some shows to catch up on. My

boyfriend Joey is my comfort space, and he's the only person I probably would

ever do a ghouls.

Nighted with behind you cookie going in My

ghouls we're staying in yeah, yes We are and what would a night of self-care be

without some cozy carbs on the menu tonight?

beautiful breadsticks and bloody good dessert pasta Pam you know what I'm

excited about for tonight The possibility that there's going to be

something savory in this first round. I'm smelling it now. I'm so full of

excitement and my taste buds are activated.

There's leeks being cooked. And I've got to say this about the bacon.

It's bacon me crazy. Oh, yeah.

Now the breadsticks aren't going to be actual breadsticks because obviously we

can't bake bread in an hour. Well, I'm hoping that the bakers will be

innovative where you can do some crackers, biscuits or some quick bread.

Right. And if they're smart, they're going to pick a dough that doesn't need

to rest too long, that doesn't require too much hand shaping because the time

is limited.

Stuff is smelling good, guys.

So for round one, I'm making a strawberry malted milkshake.

Broomstick breadstick.

I'm using a cookie dough for my breadstick.

Yeah,

I like that. Perfect.

When I hear ghouls night in, I instantly think witches.

I grew up with old movie witches, which is really creepy when they, like, take

their shoes off and their toes curl and stuff. It's gross.

Breadsticks in the freezer to chill. They just need five minutes, and then I

pop them in the oven. I'm going to start on...

melting some chocolate, and toasting off some phyllo dough.

I'm using the toasted phyllo dough for the broom bristles because I feel like

it gives that texture. That is fun.

I am filling my pan with my breadstick dough.

For my breadstick, I'm making a praline pecan blondie with

raspberry blood.

And it is looking fantastic.

I have to move on to creating my bone.

So yeah, this is a buttercream clay.

I will use this to make my bone.

Buttercream clay is your traditional buttercream recipe with just a little

cornstarch to make it so that you can kind of mold with it.

So in the refrigerator, this is going.

It's very temperamental, so you have to make sure, you know, you keep it cool.

Let's spray on that.

A tiny bit more of food coloring.

Now I can work it with my hands.

So for my red sticks, I'm choosing to do an almond cookie shaped as a finger.

I'm using a blanched almond for the witch's fingernail. The best thing about

Halloween is that it doesn't have to look perfect.

I am adding the little, like, you know...

lines that we have on our knuckles and making sure that it looks like haunted

fingers. Hustling, hustling. How are you doing? I'm living.

Come down here.

Keep it up.

For round one, I am making monster fingers, and they're going to be stuffed

with comté, caramelized leek, and toasted pecans.

I think I'm pretty well suited to this challenge.

I've been working in restaurant kitchens for 17.

years so i'm pretty comfortable with multitasking i also think that sometimes

when you feel that way you try to do too much and you try to overextend yourself

30 minutes 30 minutes until we're tasting your

breadsticks 30 minutes no way rest relax recharge but

also hurry up i'll rest when i'm dead

I am piping a fish bone. So I start off with the head, and then I just go

further down to do the bones and the tail.

I'm making some ugly creatures.

Right now, I am doing the crackling to go on top of the fish head.

Takes so long to get everything done, but it doesn't take that long to bake.

Not 27 minutes.

Oh my God.

I take them out of the oven. They smell divine.

I have to move on to making my decorations with buttercream clay.

Let's see what our clay is doing.

Please be done. Please be done.

The time is catching up with me.

It's not hard enough.

It's not hard enough.

I'm making my decorations with buttercream clay.

Put a little more cornstarch in there.

All right, we might have to pivot.

Modeling chocolate.

Modeling chocolate it is.

So I'm going to pivot, and I'm going to use modeling chocolate.

Oh, my God.

All right.

Yes.

Amazing. I have three and a half hours to make eight breadsticks and pasta

dessert. I'm so happy.

For the first round, I'm making a cheese buns with... the mozzarella parmigiano,

and dulce de leche, blood, and fondant decorations.

I want to look like a muscle.

Do you all feel relaxed?

No. I'm panicking inside.

Right behind, right behind.

It smells good.

I take out the breadsticks, and they look pretty good. Now I have to put the

pork floss and some blood on it.

I'm just starting by putting some flesh on the knives.

I'm making my blood out of hot honey sauce.

which is honey with a lot of cayenne pepper.

Just want it to look as brutal as possible.

It has to be brutal.

Damn it. Two more minutes.

Perfect. That's what I want.

Pretty. Now that the biscotti is out, I am finishing my breadsticks with a

almond orange ganache that I'm piping in the shape of intestines.

This is what you look like on the inside.

A little blood. And there you go. Spooky and cute.

Ten minutes.

We're not giving up. We're not going to give up.

We are coming down to the wire.

Hustle, people!

We got this!

Gonna put a little bit of chocolate.

Gross.

These are definitely not as baked as I want them to be at this point, but we're

just gonna let it go till the very last second.

They look good.

To finish off the breadsticks, I need to put the glaze on them, sprinkle some of

the seafood sugar seasoning on them, and then plate them.

let's go breadsticks on the plate these are broken bones breadsticks on the

plate what breadsticks on the plate huh breadsticks on the plate what's on the

plate breadsticks two minutes oh

you're not juicy enough just accessorizing these girls a little bit

come on come on

More blood.

All right.

10, 9, 8, 7, 6, 5, 4,

3, 2, 1.

Time's up. We got past that part.

Keep working. We want that bloody good pasta next.

All right.

I'm ready for some breadsticks. Yes, yes. Let's do it.

Pasta, it's simple.

It's just flour and eggs.

But the pasta needs to be sweet, so it's a big challenge.

I'm going to take out 20 grams, and I'm going to put icing sugar.

My pasta, I'm going to make pappardelle, a stuffed pasta.

Pappardelle is perfect because it looks like intestine already.

Hi, Daniel.

Hi. Talk to us about your beautiful breadstick.

We have a cheese breadstick with dulce de leche.

Shall we? Yes.

Yes.

Oh. Daniel, I think this is such a fun take on a breadstick. The look of the

bones is so realistic.

I would like more of the cheese to come through, especially that parmesan.

I found the dulce de leche kind of overpowered it a little bit, but cannot

wait to see how this is incorporated into your bloody good pasta.

I think they don't like my bones.

Maybe I need to change my flavors.

I am working on my pasta dough so I can allow it to rest while I'm making all

of the seafood that's going to go in my pasta.

i have never made pasta a day in my life ever never never ever i am making

tagliatelle wait did i say it right tagliatelle i don't even know how to

pronounce it hi tanika talk to us about your beautiful breadsticks what are we

about to eat do you have breadsticks that has any lemon glaze and a sugar

seafood seasoning

Tanika, I thought this was such a unique visual.

I think, though, the seafood seasoning.

Put some more on there, girl. Do not be shy on the crab flavor.

I just loved how airy it was.

I loved the sweet and the salty. It really works for me.

But for now, these three little fishies got to swim a long way. Thank you.

Jill, you got the activated charcoal?

No. What are you coloring it with the black?

Black cocoa powder.

I am doing a garganelli.

You roll it on a ridge gnocchi board.

Seems like something Nona would make. Hi, Jill.

Hi, guys. What's up, Jill? Talk to us about your beautiful breadsticks here.

They are a strawberry malted milkshake.

Baroomstick breadsticks. Okay.

All right, now.

I love how you thought outside the box. I love how you created your own shape.

But it is a little messy.

Love the phyllo.

I thought that was such a wonderful bit of texture. So overall, really nice.

Thank you, guys. It's a delicious bite. Well done.

Now, if you excuse us, we need to get swept away.

So I need two, four, six. I need 12.

I am making chocolate meatless meatballs for my fettuccine pasta.

Just make some extra just in case. Hi, Gigi. Hi. How you feeling?

I'm feeling all the feels. Well, talk to us about your beautiful breadsticks.

It is a praline pecan blondie with raspberry blood.

This is delicious.

It's my favorite bite I've had today so far.

Oh, thank you.

Pecan flavor, great. It added texture to it. I love the visual of the bones. I

think that was really fun.

I will say I did want some more caramelized flavor in there. So either

along the bake or browning the butter, I think that really would have helped.

Yes. Now, if you'll excuse us, we need to break on out of here. Break it on

out. Peace.

All right.

I'm going to start making the pasta.

I'm going to remove a teaspoon of the flour and replace it with cocoa powder.

Dessert pasta sounds horrible.

I feel like any Italian donut would die.

Okay, we don't want eggshells in our pan, Stan.

Hi, Andrea.

Talk about what we're about to eat in these beautiful breadsticks. Well, I did

it on one cookie.

Which fingers?

Fingers up.

Let's get right into it. I want to see how these incorporate because they don't

have a lot of action going on, so I would like to see you jazz these up and

horrify them a lot more.

I do think this cookie is a bit simplistic.

It is a very dry cookie.

Oof.

It is a very dry cookie, and so it could have been smaller.

I think if you were playing off the breadstick theme, maybe you could have

gone with a chewier almond cookie, like an amaretti. This isn't the one, but

keep working because it's going to happen.

Thank you. All right, we're heading this way.

They tried it, and they didn't love them, which, I mean, that's okay. We

move on to the next thing because I need to make the pasta dough.

Great. Gorgeous.

For round two, I'm making voodoo doll raviolis. I'm kind of doing a blend of

colors, so I'm adding a little bit of green, a little bit of yellow.

Ooh, that looks so creepy.

Hey, Liz.

Hi, judges.

Talk to us about your beautiful breadsticks here.

So I made some little monster manicure breadsticks for you. And they're stuffed

with caramelized leek and 18-month-aged comté.

Ah, Liz, smell amazing, look amazing.

Maybe kick up the Halloween aesthetic a little bit more, but this is amazing.

Thank you.

This is incredible. Every flavor you told us about punched me in the mouth. I

want to eat this until I die.

We're going this way. Bye.

Hi, Harneet. Hello, judges.

Talk to us about your beautiful breadsticks.

The name is the ritual.

So I'm imagining a tribe of ghouls who prey on humans, and they have a knife

that they use to hunt.

The cookie itself is bacon and gray cheese and the pork floss.

Ooh. Oh.

This was out of this world.

That is the darkest I've ever seen fake blood for any baked goods.

You have put so much flavor into this. Pork on pork.

That's the way to my heart.

The only note that I have, and it is a big one for me, is they don't have any

structural integrity.

I want to be able to at least pick up one of them without it falling apart,

and unfortunately that wasn't possible.

So listen, we got to go get our knives out and talk to the next baker.

So my dessert pasta is going to be a spaghetti and meatballs kind of action.

I'm making a fudge walnut brownie that's going to mimic a meatball shape.

So I want to start with the brownie batter because I want to make sure that

it has enough time to cool so I can form it into a meatball, an imperfect

meatball.

John James, how you feeling?

I'm excited to be here. I'm having fun. So talk to us about your beautiful

breadsticks. What are we about to eat? It is a chocolate chip.

biscotti cookie with an orange white chocolate ganache the citrus

nose come in really well i love that crunch i also love the halloweeniness of

this like you didn't just give us blood there's also another element there this

is a delight to eat i love the texture love the flavor i just can't wait to see

how you implement this into your bloody good pasta now if you'll excuse us we've

got to hit the end trail

I see what you did there. You got it. You got it. Thank you.

Going in the oven.

Bakers, listen up.

We have picked our favorite beautiful breadsticks.

All of you did a great job, but one of you gave us breadsticks that hands down

were our favorite.

Congratulations... Liz!

Liz, you are the breadwinner of this challenge, and you have earned some

coffin cash.

Okay, we are past the two-hour mark, so get back

to work!

I'm just making my pasta filling right now.

I'm making roasted butternut squash and mascarpone ravioli with maple whiskey

blood.

And then I'm using the cutter just to press it down, make sure it's nice and

sealed. We don't want any explosions.

I love it.

Once I learn this and get this down, it's going to be homemade pasta from now

on. For round two, I'm making a sweet tagliatelle pasta with a strawberries

and cream sauce.

Oh,

it looks beautiful. It jiggles. It wiggles.

I'm curious to see how they play with the theme. Because there are so many

techniques to make a pasta. You can extrude it. You can roll it out. You

could hand cut it.

I'm thinking about a ravioli. I want to see somebody put something sweet inside

two things and make it a little pocket. No, agree.

I want the dish to look like I'm about to eat, you know, something savory when

I bite into it.

i want to be taking on a dessert raw yeah what i'm hearing is there's endless

possibilities endless possibilities they're

like little spaghetti noodles see i have no idea what i'm doing but it

looks like awesome for the second round i'm making purple possession pastelaya

with a raspberry cream coulis and chocolate meatballs.

It is a spin-off of traditional New Orleans pasta jambalaya.

All right, we might have to make these again.

My meatballs have stayed in the blast chiller too long, and now they're too

hard. So we're gonna have to remake these.

Luckily, it's something that I can redo fairly quickly.

This time...

I added a little bit more chocolate to make the edges a little bit thicker, so

when I demold them, they don't break.

That's okay, we're gonna make it work.

And if it does not work, we're gonna pass out in the floor.

Done with some filling.

For round two, I'm making agnolotti with ricotta and chocolate.

I am making mascarpone white chocolate blood sauce.

Just making sure the filling doesn't come out, so I'm just sealing it really

well. I want my dish to be as brutal, as gross, and as good as possible.

It's Halloween!

I'm just going to pull it, using my hands.

For round two, I am making a cinnamon-flavored egg noodle pasta with

a citrus raspberry coulis, and then on top, a fudge walnut brownie with a

citrus white chocolate shaving. I really want orange to be the prominent flavor

in this dish.

I want a moldy pasta.

Okay, I'm going to partially color it.

There we go, moldy cheese.

Now it is time to roll out the meatball in my dish.

Oh, the texture is perfect.

I want it to look moldy, so matcha powder,

cocoa powder.

That looks horrible. That's exactly what I want.

Hey, guys, one hour, one hour remaining.

I'm freaking out a little bit because I need to fill in my pasta, cook it.

and finish the decoration.

I'm so nervous.

For the round two, I'm gonna make a pappardelle with a ricotta, a cream

cheese filling with guava paste sauce and a twig of parmesan.

How are you, Daniel?

I'm a little bit nervous about the flavors because it's very different, the

flavor here from Brazil.

They're gonna make just a small amount for me to taste.

I'm trying to show them the flavors than we have in Brazil, but I don't know if

they like or if they don't like.

I'm so stressful right now.

Oh my God, the time is running fast and I need just taste.

it tastes good i'm trying to show them the flavors that we have in brazil but i

don't know if they like or if they don't like

tastes delicious yes

don't add freeze-dried

Raspberries. For round two, I am making a chocolate ricotta roach pasta.

For the sauce, I am making a raspberry coulis.

I am topping my roaches with a little bit of dirt made out of chocolate

hazelnuts. The moment of truth, baby.

So for every roach, I have to make antennas and legs.

They look like, I don't know, ticks.

In life, there are a few things that I am more passionate about than

carbohydrates. There's so many different kinds of pasta. Pasta is also a vessel.

It's a vessel for a sauce. I hope we're not going to see eight different plays

on a tomato sauce. I'm hoping we don't get eight spaghettis in chocolate

ganache. We've seen it. We've done it. We want something new.

It's all about creativity and Halloween, so I want to see them being fun but

still scary.

Keep it dessert.

I'm sculpting my killer shrimp, but I'm trying to put all of the details in it

before our color.

Maryland is all about seafood, so of course I got to represent home.

Okay, how much more time we have left?

30 minutes left. 30 minutes.

So I'm making a chocolate pasta with a pistachio cream sauce and then topped

with a strawberry glaze.

I'm making strawberry skulls. Those are so cute. Oh, my God.

That's it. Okay.

Hey, Jill.

Yes, John. Can I borrow your little Orchetti thing?

It's right here. Thank you so much. I appreciate all your help.

I'm making maggots out of modeling chocolate, and I want to give them life.

I want to give them texture. I suck with hyperrealism, but I can make a maggot.

I'm making something similar to like an intestine.

Everything is going pretty good so far, but I have to make sure I have all the

elements ready because there are so many different tiny things.

So just adding some hazelnut oil. I want it to look like human tears.

My voodoo doll raviolis, they will have chocolate pins sticking out of them.

I'm just adding some last minute details.

I'm going to design some chocolate candles with some pulled sugar flames.

All this snack yoga.

So I want to keep that whole moldy theme going.

So I am cooking up a witch's brew, which looks foul.

So this is a gelatin that I whipped up to kind of mimic the texture of mold.

Now it is time to start the egg noodles.

So this is going to be my boiling bath for my pasta. This is a make or break

moment. And I didn't want to boil it in plain water.

Pasta go in.

A lot of them are at this stage now. They're boiling that pasta so it can

get really mushy really fast.

Time is very important here.

This is ridiculous.

It's not.

too bad so i just have to sauce my pasta and then

finish with some garnish shoot oh you're gonna do the next one better

i'm going to make my strawberry crunch five minutes five

minutes let's go um

I'm all satisfied with it.

Oh, my God.

One more hit!

One more hit! Let's go!

I'm saying this right now, but I'm going to try it.

You wanted a bloody bastard?

I got this.

I want people to itch when they see this. Last minute details.

I'm trying to take 10, 9, 8, 7, 6,

5, 4, 3, 2, 1.

Hands up.

Yes.

I feel good about my plate. It looks like it tastes good.

The time went by so fast, but I got it all done.

I got everything that I wanted in my head onto the plate, and I hope they

like it.

Hi, Jill. Hello.

Well, it's ghouls night in, and you have created a bloody good pasta for us.

Tell us about your dish.

So we did a chocolate gargoyle garganelli with a pistachio white

chocolate cream sauce, and then we have a strawberry glaze.

I thought the flavors worked really nicely together.

I love the strawberry sauce.

I think that really added a light flavor to the dish.

I do love the wordplay.

Gargoyle-anelli?

Gargoyle-ganelli.

Gargoyle-ganelli. There you go. You got to say it with the accent.

You know, you just got to... Strong and raw. We do, yeah.

The wordplay is creative, but I think on the plate, it needs a little bit more.

You carved these to look like skulls. I would have maybe darkened the sockets

with some gel food coloring, just to really sell all the work that you've put

into the carving.

You have definitely succeeded at creating something that not only met the

challenge, but also tasted great. Yeah.

Now, gargant, goalie, zolie out of here.

I think it tastes delicious. I am surprisingly confident about this dish.

Hi, Liz. Hi, judges.

I called this pins and noodles.

I made you little voodoo doll raviolis.

They're stuffed with a butternut squash spiced mascarpone filling.

On the side, you have a whiskey maple blood.

Liz,

I don't like it.

Liz, I don't like it.

Just kidding!

Oh, thank you. I love it.

Thank you. I think this is...

a huge success in a really weird category.

I thought you implemented your round one item well.

The finger almost, like, spin the bottle, like, we're getting this one

next. This was a tight autumn hug in a bite.

It was a bloody good pasta, girlfriend.

The only thing I would say is just work on fine-tuning your visuals to really

take it to the next level.

I'm getting nitpicky, though, because this is an incredible dish, so bravo.

The voodoo that you do with pasta is magic.

So guess what? I'm going to cast a spell that's going to send you on out of here.

Thank you, judges. Thank you, Liz. Appreciate you.

Thank you. That was great.

Peek-a-boo.

Hi, John James.

Hi. I would love to hear about your story about what you've created.

After making the pasta, you completely forgot about it. It got moldy. It got

maggots. All right, John James, we're going to dish up this moldy dinner for

three. So I made for you guys a egg noodle cinnamon pasta with a tart

raspberry coulis, and then the meatballs are fudge walnut brownies. And then what

you guys are going to do is shave the little block of moldy cheese, but it is

actually orange white chocolate.

I think this.

is a masterclass in design and presentation.

The meatballs look like true meatballs that have gone off for weeks.

My only negative is the challenge one element doesn't, for me, quite work with

the aesthetic of your main dish.

Simply making your first round breadstick moldy. A pretty simple quick

fix, which we would have gone, oh!

How clever.

What I'm catching here when I ate everything is how you are paying

attention to the flavors that we're going to eat. The cinnamon goes well and

complements the cocoa. And then you put orange in this white chocolate molded

cheese. But then you also put the orange inside of the Kool-Aid. Yes. All right.

Act like a maggot and wiggle on out of here.

There he goes.

There he goes.

I'm so happy. At least for me, it looks like a winning plate.

Hi, Tanika.

Hello. How are you doing?

Well, I'm just excited I made the pasta.

In Maryland, we always tend to do, like, a seafood boil. So I wanted to represent

my hometown.

Well, let's get this fettuccine alf-ficial going.

I'm making a sweet tagliatelle pasta with a strawberries and cream sauce.

And then you can garnish with a strawberry crunch.

I will be honest, this looked very unappetizing, but it tasted really good.

It did.

This might have worked better as a filled pasta to ensure that every bite

has enough of that strawberry flavor. But that said, the flavors, when they're

isolated, were really nice.

You showed great artistry, especially with the shrimp.

It's stunning.

That eye I have for you. You know you could have made an eye for us out of

fondant, the pasta, or even modeling chocolate.

I would love to see you really push yourself.

And if that's time management, I want to see you fully shine in the next dish.

Why don't you make like this shrimp and scuttle on out of here?

Thank you, Timika. Thank you.

They were really, really creeped out by the dish, but they didn't like the eye.

Hi, Gigi. Hi, y'all.

Gigi, tell us a backstory behind your bloody good pasta dish. In New Orleans,

you know, we are very rich in culture, voodoo, and the like. So that is my

purple possession, pastelaya.

Pastelaya. Well, let's get into it then, huh? Okay, let's do it.

I made a raspberry chocolate fettuccine pasta.

Oh, and look at this.

Is this chocolate-covered sage?

It's actually chocolate-covered bay leaf.

For me, the pasta was executed well. I think the sauce really carried.

Yeah, I mean, I would drink that.

I'm going to say this.

I love a bay leaf, but I never want to eat a bay leaf by itself. Maybe next

time you can paint the chocolate on the back inside where the veins are at, and

then that's something we can eat now.

In terms of presentation, your chocolate bonbons could be more textured to really

look like meatballs.

It would have been really, really nice to see you put some of your fondant on

model and chocolate bones, really getting into your artistry bag.

All right, Gigi, why don't you make like this bay and leave?

Thank you, Gigi.

Thank you all.

A good idea would have been to once the chocolate dried to just remove the bay

leaf, but I didn't think about that.

Hi, Daniel.

Hi.

Tell us a little bit about your bloody good pasta.

I did a pappardelle pasta.

Intestines stacked with ricotta and cream cheese filling and a twig of

parmigiano. Beautiful. And what do we have in this little pouring guy?

It's guava paste sauce.

This looks so realistic, the use of the filled pasta looking like intestines.

Unbelievable. And it's sophisticated, disgusting, elevated. It's all of those

things in this beautiful little bowl.

To me, the ricotta and the cream cheese came off more savory.

Just make sure that you're staying within the challenge.

To me, dessert also can be a cheese plate. It didn't read to me as being a

complete savory dish.

What I'm saying, Daniel, is I loved it. So listen, get out of here.

Bye-bye.

I'm feeling good.

because it's exactly what I want to show the judge.

But I don't know if it's enough.

Hi, Harneet.

Hello. Tell us the story behind your bloody good pasta.

So the concept is a tribe of ghouls who prey on humans. If they hunt an innocent

human being, The knife breaks.

All right, well, I guess we should dish up these human body parts. Let's do it.

I made agnolotti with chocolate ricotta filling, a caramelized chocolate sauce.

The interactive fiertile is the hazelnut oil.

Well, let me give it up to you, Harneet, for your great storytelling.

When it came to your pasta, the actual pasta itself, I enjoyed the bite. Those

caramelized notes really came through.

At first glance, there need to be more teeth, more bones. If we're going

gore... Go gore. Go gore.

I was concerned about the hazelnut. I thought, is it going to overpower? For

me, it didn't. I really like this taste-wise cohesively.

All right, Harney, get out of here.

It looks gross and disgusting in a good way.

Knock, knock.

Andrea, tell us a little bit about the story behind your bloody good pasta

dish. This is meant to be the lunchie of a troll.

So I made a ricotta chocolate roaches.

And what you have on the side is chocolate hazelnut dirt and a raspberry

coulis.

I think the roach itself is gorgeous.

Love the look of all of it. I think it was creepy and gross looking. I mean

that as a compliment.

Watch out for your scale and composition.

These hazelnut dirt mounds are a little large and in charge.

Great addition to add a raspberry coulis because you know chocolate and raspberry

are like match made in heaven.

I think flavor-wise for me, it felt a little all over the place. It didn't

feel cohesive to me as a dessert.

But I think you did a great job achieving the look.

Andrea, make like a roach and scurry on out of here.

Bye.

I mean, they kind of liked it. Let's see what happens.

Bakers, tonight we had a ghoul's night in, and you made the food.

In round one, you gave us eight boo-tiful breadsticks.

And congrats to Liz, who won the dough.

And for your second round, you gave us a bloody good dessert pasta.

Two of you served us pasta dishes that had these ghouls drooling.

And those bakers were...

Daniel and Liz.

But only one pasta can win the prize.

And that dessert belongs to... Liz.

Three in a row? What?

Congratulations, Liz. Those ravioli were a cozy, creepy, creamy autumn hug.

Oh, my God.

As the winner of this challenge, you get to select a self-care skull to see how

much money you've won. Go get it, girl. Go, go, go.

You can go ahead. Do I go?

Get that money, girl.

Okay. I think I'm taking them both.

Okay.

Show us.

Oh!

Congratulations, Liz.

Thank you. And Daniel, amazing work.

You are also safe, so please join Liz.

Tanika, John James, and Harnit, all of you

are safe.

Well done.

Good job, guys.

Andrea, Gigi, and Jill, your desserts were not as successful.

Andrea, you made beautiful and tender roaches, but the hazelnut dirt in the

overall composition did not work for us.

Jill, your creativity needed more finesse.

Gigi, your pasta flavor was simple but lovely. However, your presentation, it

fell a bit flat. And that bay leaf should have stayed off the playground.

Unfortunately, one of you will be leaving the bake shop.

The baker who is going home is... Oh.

Gigi.

No.

Don't be sad.

That means Jill and Andrea, you are safe. Please join the others.

Gigi, thank you so much for sharing your talents and your love of baking with us.

It has been such a treat getting to know you.

Thank y'all for allowing this old girl from New Orleans to be a part of this.

I'ma be watching.

We love you, Gigi. Thank y'all.

I'm sad to be gone, of course. Nobody want to go home first.

I just feel like everything is an experience. There's never a loss.

It has been a wild ride, and I wouldn't have wanted to trade this for anything.

Everything's fine.

I'm over 40, so the drop.

Okay, there you go. The beans is good, girl. Here you go. The beans is good.

Work the beans. Work the beans. Work the beans. And none of the bakers care that

we're doing this. This is all for you. I really want the pasta to be good, not

bad. It's got to taste really, really nice, not boopy.