Original subtitles

Kristina: ON THIS EPISODE OF "THE AMBUSH COOK,"

SPICY PEANUT-BUTTER CHICKEN AND MOLTEN CHOCOLATE LAVA CAKES

DEFROST THIS FREEZER FANATIC’S FEAR OF THE KITCHEN

AND GET HER COOKING LIKE A PRO.

MMM!

REMEMBER ME?

I GOT A ONCE-IN-A-LIFETIME CHANCE

TO SHOW OPRAH WHAT I CAN DO.

MY BIGGEST DESIRE IN LIFE IS TO JUST HAVE A COOKING SHOW.

I LOVE COOKING.

I THOUGHT THIS WAS THE MOST UNBELIEVABLE DAY OF MY LIFE...

YOU WILL BOTH HAVE YOUR OWN SHOW

ON THE OWN NETWORK.

...UNTIL TODAY.

NOW I HAVE MY OWN SHOW, AND I AM DARING YOU TO COOK,

BECAUSE I WANT YOU TO FIND

AS MUCH JOY IN THE KITCHEN AS I DO EVERY SINGLE DAY.

-- Captions by VITAC -- www.vitac.com

CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS

I’M MONICA MARLEY. I’M 35 YEARS OLD.

I LIVE IN ENCINO, CALIFORNIA,

WITH MY HUSBAND, MICHAEL, AND MY 2½-YEAR-OLD SON, ETHAN.

MONICA’S A GREAT WIFE, VERY SUPPORTIVE,

AN UNBELIEVABLE MOTHER TO OUR SON, ETHAN.

THERE YOU GO.

MONICA TRIES REALLY HARD IN THE KITCHEN,

BUT SHE KNOWS THAT SHE COULD BE A BETTER COOK.

BASICALLY, NOBODY EVER TAUGHT ME HOW TO COOK.

MY MOM WAS THE COOK IN THE FAMILY,

AND SHE DIDN’T LIKE ANYONE TO BE IN THE KITCHEN

WHILE SHE WAS COOKING

SO SHE DIDN’T TEACH ME ANY KIND OF MEALS TO PREPARE.

UGH!

THAT DOES NOT LOOK GOOD.

COOKING IS DEFINITELY A CONSTANT FAILURE FOR ME,

AND EVEN WHEN I COOK, I ALWAYS MAKE SURE

THE FREEZER IS STOCKED UP WITH ANYTHING BACKUP.

CAN YOU DRAW? THE BROWN ONE.

HELP ME.

I CAN HELP YOU. GO AHEAD.

[ Voice breaking ] I JUST WANT TO BE A GOOD MOM,

AND COOKING IS PART OF THAT, AND HAVING A HEALTHY FAMILY.

Mike: MONICA PROBABLY FEELS A LITTLE INCOMPLETE

WHEN IT COMES TO COOKING MEALS.

I THINK IF SHE WAS ABLE

TO KIND OF FILL THAT VOID AND BECOME BETTER AT IT,

IT WOULD REALLY KIND OF GIVE HER A POSITIVE BOOST.

KRISTINA, I NEED HELP.

I AM TIRED OF FEEDING MY FAMILY FROZEN, PROCESSED FOOD.

CAN YOU PLEASE HELP ME -- STAT.

OH! FROZEN FOOD AGAIN?

OH, MY GOSH. REALLY?

YES!

WHY? WHY?

’CAUSE IT’S EASY.

I REALLY, REALLY, REALLY FEEL

LIKE I CAN GET YOU TO COOK FROM SCRATCH

AND MAKE IT JUST AS EASY, JUST AS SIMPLE.

IT DOESN’T HAVE TO TAKE A LOT OF TIME.

I WOULD LOVE NOTHING BUT TO COOK A HEALTHY MEAL.

AWESOME! I’M SO EXCITED!

I’M EXCITED! YES! WE’RE GONNA DO THIS!

LET IT GO.

LET IT GO. LET’S GO.

I WANTED TO GIVE MONICA A DISH THAT’S SIMPLE,

BUT I ALSO WANTED TO GIVE HER SOMETHING

THAT’S KIND OF IMPRESSIVE ’CAUSE I WANT TO BUILD HER CONFIDENCE.

I’M SO GLAD YOU’RE HERE, MONICA.

SO CONFIDENT ABOUT THIS. OKAY.

WHEN I FIRST WALKED INTO THE KITCHEN, I FELT NERVOUS

’CAUSE I REALLY WANTED TO MAKE SURE I DID A GOOD JOB

BUT EXCITED TO LEARN WHAT I WAS ABOUT TO COOK.

WE ARE GOING TO MAKE SPICY PEANUT-BUTTER CHICKEN.

OH, YUM.

IT’S GONNA BE SO GOOD.

I LOVE CHICKEN, AND I LOVE PEANUT BUTTER.

WE’RE GONNA SERVE THAT WITH BASMATI RICE.

OKAY.

AND THEN, FOR DESSERT,

WE ARE GOING TO HAVE MOLTEN CHOCOLATE LAVA CAKES.

OH!

WE’RE GONNA FIRST MAKE THE SAUCE

FOR OUR SPICY PEANUT-BUTTER CHICKEN.

MMM. OKAY.

WITH SOMEONE LIKE MONICA,

INSTEAD OF JUST KIND OF TIPTOEING INTO COOKING WITH HER,

I’M THROWING HER RIGHT IN.

I MEAN, WE’RE GONNA TAKE INGREDIENTS

THAT SHE PROBABLY ALREADY HAS AT HOME --

PEANUT BUTTER, ORANGE JUICE, HONEY, SOY SAUCE, SALSA.

I KNOW.

DOES NOT SOUND LIKE THESE INGREDIENTS WOULD GO TOGETHER,

BUT WHEN YOU COMBINE THE SWEET AND THE SAVORY

AND THE SALTY AND THE SPICY -- OH! --

THEY WILL CREATE THE MOST FANTASTIC FLAVOR.

YOU’RE GONNA LOVE THIS. OKAY.

SPICY PEANUT-BUTTER CHICKEN.

SO, WE NEED THE PEANUT BUTTER, RIGHT?

UH-HUH. THERE’S 1/3 CUP IN THERE.

OKAY.

TO THE PEANUT BUTTER, WE ARE ADDING SALSA. OKAY?

OKAY. JUST GO WITH ME. SO, THIS IS A CUP OF SALSA.

MIX THAT UP. OKAY.

THEN WE’RE GONNA ADD 2 TABLESPOONS OF HONEY.

IS IT GETTING WEIRDER YET? YEAH.

WEIRD IN A GOOD WAY, THOUGH, RIGHT? YEAH, NO.

LET ME SHOW YOU A REALLY QUICK TIP WITH HONEY.

GRAB THAT COOKING SPRAY. OKAY.

YOU’RE GONNA GIVE A LIGHT SPRAY TO THE SPOON.

YOU’RE DOING THE WORK. I’M JUST STANDING HERE.

I’M JUST ALL RIGHT. WAITING FOR MY MEAL.

HERE. YOU START FURTHER AWAY.

IT’S ALL RIGHT. YOU START FURTHER AWAY.

JUST GONNA GIVE IT A LIGHT SPRAY.

OH, OKAY. OKAY?

AND THEN GRAB HONEY.

SO NOW THE HONEY’S GONNA SLIDE OUT SUPER-EASY.

OH. I’VE NEVER KNOWN THIS TRICK.

HONEY IS GONNA BE A REALLY GREAT BALANCE TO THAT SPICY SALSA,

AND IT’S GONNA PLAY REALLY WELL

WITH THE CREAMINESS OF THE PEANUT BUTTER.

KEEP MIXING, KEEP MIXING.

YOU’RE DOING GOOD. GET YOUR ARM IN THERE.

OKAY. WE’RE GONNA DO 2 TABLESPOONS OF SOY SAUCE

FOR THE SALTY ELEMENT AND A YUMMY ASIAN FLARE.

OKAY.

NOW WE’RE GONNA GET SOME ORANGE JUICE. IT’S IN THE FRIDGE.

OKAY.

POUR HALF A CUP IN THERE. SO, HALF A CUP.

IT’S GONNA ADD TANGINESS AND CITRUS FLAVOR,

AND IT’S JUST GONNA BRIGHTEN UP THIS WHOLE DISH.

IT SMELLS FANTASTIC.

ARE YOU FAMILIAR WITH CURRY?

YES. I LOVE CURRY. OH, GOOD.

IT’S A LITTLE WEIRD THAT IT’S PEANUT BUTTER AND CURRY.

I’M VERY INTRIGUED BY IT.

BUT THINK ABOUT THAI DISHES, RIGHT?

IT’S SORT OF LIKE MIXING TWO --

OH, THEY DO. YEAH! YEAH.

YES. THERE YOU GO.

SO WE’RE GONNA PUT HALF A TEASPOON OF THIS IN.

ALL RIGHT, WE HAVE ONE LAST INGREDIENT. GINGER.

SO, I’M GONNA SHOW YOU HOW TO PEEL THIS WITH A SPOON.

YOU CAN USE A KNIFE, YES. YOU CAN USE A POTATO PEELER.

UH-HUH. THIS -- EASY.

OH.

SEE THAT? JUST PEEL THAT IN. THAT’S THE PART WE’RE GONNA USE.

YOU’RE DOING GREAT.

DO YOU SEE HOW EASY THAT IS? YOUR KID COULD DO IT, RIGHT?

IT’S VERY -- OH, YEAH.

WE ARE GOING TO GRATE IT.

UH-HUH.

OKAY? WATCH YOUR FINGERS.

THE FRESH GINGER IS GONNA ADD A NICE LITTLE KICK TO THIS DISH,

AND THEN THE CURRY AND THE GINGER TOGETHER,

ASIAN FLARE -- PERFECTION.

IT SMELLS YUMMY. BEAUTIFUL.

DO YOU THINK THAT’S ENOUGH?

WE NEED A TABLESPOON.

WE’LL GET ALL THIS STUFF ON THE BACK.

HERE. THIS WILL BE PERFECT. OH.

NOW WE ARE GOING TO GET OUR CHICKEN READY.

I LIKE CHICKEN TENDERS. THEY’RE EASY.

THEY COOK UP QUICK. LOVE THEM.

WE’RE GONNA SEASON THESE.

START UP HIGH. YOU’LL GET BETTER COVERAGE.

OH.

I HAVE MY PAN FREE-HEATING, RIGHT?

WE’RE GONNA ADD SOME OLIVE OIL, SO WE WANT 2 TABLESPOONS.

BEAUTIFUL.

NOW WE’RE GONNA START ADDING THE CHICKEN IN.

SO I’M GONNA PUT A FEW REAL FAST,

AND THEN YOU CAN DO THE REST.

OOH. [ SIZZLING ]

MUSIC TO MY EARS. DO YOU WANT TO PUT SOME IN?

SURE.

GOOD.

OKAY. ONCE IT HITS THAT PAN, YOU DO NOT WANT TO MOVE IT AROUND.

IF YOU’RE TRYING TO PUSH IT ASIDE TO ADD MORE,

IT’S GONNA TEAR THE MEAT.

IT’S NOT GONNA GET A NICE, BROWN SKIN,

AND IT’LL LOSE SOME OF ITS JUICES.

SO WE HAVE THE SALTED SIDE DOWN.

NOW WE WANT TO SALT THE OTHER SIDE.

OKAY. BEAUTIFUL!

SEE HOW THERE’S THIS NICE GOLDEN COLOR?

YEAH. OKAY.

OF THEM OVER. OKAY.

AND WE’RE GONNA DO THESE IN BATCHES.

YOU’RE DOING SO GOOD! SEE THAT COLOR?

YEAH. BEAUTIFUL!

WHEN WE COME BACK, WE ARE GOING TO PUT ALL THIS TOGETHER

FOR A SPICY PEANUT-BUTTER CHICKEN, AND THEN,

THE MOST UNBELIEVABLE DESSERT YOU HAVE EVER HAD IN YOUR LIFE.

YOU DO NOT WANT TO GO AWAY.

LIKE THAT? YES. GORGEOUS.

I THINK THIS ONE NEEDS A LITTLE BIT MORE.

WE ARE BACK WITH MONICA, WHO HAS MADE ME VERY PROUD TODAY.

Kristina: SO, WE’VE BEEN COOKING SPICY PEANUT-BUTTER CHICKEN.

THE RECIPE IS GREAT FOR SOMEONE LIKE MONICA

’CAUSE SHE’S LEARNING TECHNIQUES

THAT SHE CAN APPLY TO DIFFERENT DISHES

AND HOW TO USE INGREDIENTS THAT SHE MIGHT ALREADY HAVE ON HAND.

AND HUBBY MIKE, I HEAR, IS ON HIS WAY LATER.

YES, HE IS. OKAY.

HE’S GONNA BE REALLY INTRIGUED

THAT I COULD MAKE SOMETHING THIS GOOD.

HE’S GONNA BE SO PROUD OF YOU.

OUR ARE BROWNED.CES OF CHICKEN OKAY.

LET’S ADD THE REST BACK IN

’CAUSE NOW WE’RE GONNA ADD THE SAUCE.

LET ME SEE SOME ACTION. THERE YOU GO.

OKAY. GRAB THAT SAUCE. LET’S ADD IT IN.

COAT IT NICELY. THERE YOU GO.

SO, THIS WAS ON HIGH.

I’M GONNA TURN IT DOWN TO LOW, OKAY?

JUST MAKE SURE ALL OF THESE ARE NICELY COATED.

WILL YFOR ME?R THAT YEAH.

WE’RE GOING TO LET THIS COOK FOR ABOUT 20 TO 30 MINUTES COVERED.

NOW WHAT WE’RE GONNA DO IS GET STARTED ON OUR RICE.

DO YOU KNOW HOW TO MAKE HOMEMADE RICE?

NOT FROM SCRATCH, NO.

OKAY. EASY. SO EASY. ALL RIGHT?

TODAY WE’RE GONNA BE USING BASMATI RICE. OKAY.

I LIKE IT ’CAUSE IT’S GOT A REALLY NICE FLAVOR.

PUT THAT WATER IN THIS LITTLE SAUCE PAN.

WE’RE GONNA PUT A CUP AND A HALF.

LET’S PUT THE RICE IN THERE.

OKAY. SO, 1 CUP.

JUST 1/4 TEASPOON OF SALT TO THAT. OKAY.

THIS IS GONNA TAKE ABOUT 15 MINUTES.

SO, AS SOON AS WE SEE THIS BOILING,

WE’RE GONNA PUT THE LID ON IT,

WE’RE GONNA TURN IT ON LOW SO THAT RICE STAYS NICE AND INTACT.

GOT IT.

SO, WE’RE GONNA CHOP UP SOME OF THESE.

DO YOU KNOW WHAT THESE ARE? THOSE CHIVES?

THEY’RE NOT CHIVES. OH.

BUT THEY ARE FROM THE ONION FAMILY.

THESE ARE SCALLIONS.

SOME PEOPLE CALL THEM GREEN ONIONS.

GOT IT. OKAY.

LET’S SEE YOUR KNIFE SKILLS.

OH, THEY’RE NOT THAT GREAT.

OKAY. JUST MAKE SURE THIS IS TOUCHING THE BOARD.

YOU’RE HOLDING THIS.

YOUR FINGERS AREN’T SO YOU DON’T CUT THEM.

AND JUST GO DOWN. OKAY.

GO FOR IT. LET ME SEE YOU.

JUST ABOUT THAT MUCH? FINGERS IN.

OH, OKAY. GOOD.

BUT KEEP THIS DOWN. YEAH. GOOD.

IS THAT THE RIGHT SIZE? YES.

HOW THAT’S STARTING TO BOIL? OH, YEAH.

WE’RE COVERING. WE’RE COVERING. WE’RE COVERING IT.

AND WHAT ARE WE TURNING IT TO?

LOW. LOW!

WHENEVER YOU HAVE STUFF LIKE THIS,

WHERE YOU NEED TO CHOP,

FIND THOSE POCKETS OF TIME IN THE DAY.

IF YOU WAIT TILL IT’S DINNERTIME,

ESPECIALLY WITH A KID -- I GET THAT -- IT’S STRESSFUL, RIGHT?

AND AT THAT POINT, YOU’RE LIKE, "WHAT’S IN MY FREEZER?"

WELL, THAT’S MY PROBLEM.

I GET STRESSED THAT NOTHING’S PREPARED.

OKAY. THINK AHEAD.

YOU CAN PREP ALMOST ANYTHING AND JUST PUT IT ALL TOGETHER.

OKAY? YEAH.

NOW, FOR ANOTHER GARNISH,

PLUS A CRUNCH, WHICH WE HAVE THAT CREAMINESS.

RIGHT. NOW WE WANT A CRUNCH.

WE HAVE SOME PEANUTS. PEANUTS.

WE WANT THESE CRUSHED. WE WANT THEM FINER.

SO HERE’S WHAT I DO. I GRAB A PLASTIC BAG.

OKAY.

Kristina: I’LL HOLD IT FOR YOU, AND YOU DUMP THEM IN.

CLOSE IT UP. DO YOU OWN A ROLLING PIN?

I DO NOT.

THAT’S OKAY. OKAY.

YOU DON’T NEED FANCY TOOLS.

SO, SHOULD WE JUST, LIKE, CRUSH THEM?

YOU COULD DO THAT. LET’S DO THAT A COUPLE TIMES.

THAT’S A GOOD IDEA. OKAY.

DO YOU DRINK WINE? I DO.

GRAB A WINE BOTTLE. OH.

REALLY GET IN THERE.

SHAKE THEM UP SO YOU GET THE DIFFERENT OTHER ONES.

AND THENOKAY.HE SAME. YEP.

SO, WE HAVE OUR SPICY PEANUT-BUTTER CHICKEN

COOKING OVER THERE.

AND THE RICE.

AND WE ARE GOING TO UNCOVER IT NOW.

OKAY. OKAY?

OKAY, SO NOW WE’RE JUST GONNA

LET THAT SAUCE REDUCE A LITTLE BIT.

IT SMELLS SO GOOD. LOOK AT THE BEAUTIFUL COLOR.

SO, LET’S CHECK ON OUR RICE. OKAY.

IT’S BEEN ABOUT 15 MINUTES.

AND LET’S FLUFF IT. DO YOU KNOW WHAT THAT MEANS?

UM, STIR IT?

KIND OF LIKE STIRRING IT. WE’RE JUST GONNA GO LIKE THIS.

SEE THAT? HERE, YOU DO IT.

SO, WE WANT TO KIND OF SEPARATE, RIGHT?

WE DON’T WANT IT ALL MUSHY AND CLUMPED TOGETHER.

SO WE’RE GONNA PLATE A LITTLE BIT.

WE WANT TO SAVE MOST OF IT FOR WHEN YOUR HUBBY, MIKE, COMES.

OKAY. LOOK AT THE SAUCE.

SEE HOW YOU CAN SEE

HOW IT’S THICKER ON THE SIDES, IT’S REDUCED?

MM-HMM.

OKAY. THAT’S PERFECT. THIS IS JUST RIGHT.

IS THAT WHAT REDUCING MEANS?

YES, REDUCING --

SO WE’RE GETTING RID OF THE MOISTURE, RIGHT,

THAT WAS SEALED IN BY THE LID.

LITERALLY, WHEN YOU THINK OF REDUCING,

IT’S GETTING SMALLER, RIGHT, IT’S GETTING THICKER.

SO, ALL THOSE FLAVORS WE PUT IN HAVE CONCENTRATED NOW.

THEY’RE INTENSIFIED. IT’S GONNA TASTE FULLER, RICHER.

GOT IT. OKAY?

TURN THAT OFF. OKAY.

WE’RE JUST GONNA DO A LITTLE BIT TO TASTE IT.

I THINK MIKE’S GONNA LIKE THIS.

OH, HE’S GOING TO LOVE THIS.

SO, GO AHEAD. GIVE IT A LITTLE SPRINKLE.

HERE’S MY LITTLE TIP --

JUST LIKE SALTING, SPRINKLE FROM UP HIGH.

ILOOKING PRETTIER.P OKAY.

LITTLE PEANUTS. OKAY.

THAT LOOKS FANTASTIC.

READY? YES.

MAKE SURE YOU GET A PEANUT IN THERE, GET THE SCALLIONS.

WANT TO GET ALL THE FLAVORS.

DO YOU LIKE IT? IT’S REALLY GOOD.

IT’S GOT A NICE KICK. MM-HMM.

I CAN TASTE THE PEANUT BUTTER...

THE CRUNCH, THE SALSA, EVEN THE CURRY.

I JUST WAS SURPRISED AT HOW EASY AND FAST IT WAS AND YUMMY.

WHEN WE COME BACK,

WE’RE MAKING OOEY-GOOEY MOLTEN CHOCOLATE LAVA CAKES.

AND GUESS WHAT -- IT’S NOT GONNA COME OUT OF A FREEZER.

WE’RE MAKING IT OURSELVES. STICK WITH US.

MMM!

MONICA JUST MADE A FABULOUS SPICY PEANUT-BUTTER CHICKEN DISH

WITH BASMATI RICE.

NOW IT’S TIME TO MAKE THE MOLTEN CHOCOLATE LAVA CAKES.

I’M LOOKING FORWARD TO IT.

WHEN KRISTINA TOLD ME THAT WE WERE MAKING

THE MOLTEN CHOCOLATE LAVA CAKE, I WAS BESIDE MYSELF.

IT WAS SOMETHING INTRIGUING FOR ME TO MAKE.

SO, WE’RE GONNA USE 3/4 CUPS OF CHOCOLATE CHIPS.

PUT THESE IN A BOWL.

ADD HALF A CUP OF BUTTER, WHICH IS ONE STICK. OKAY.

AND SINCE YOU’RE A PRO AT MICROWAVING...

YES, I AM.

...I’M GONNA LET YOU DO THIS PART.

ONE MINUTE. OKAY. HOW LONG? ONE MINUTE.

Kristina: WE’RE USING THE MICROWAVE TO MELT THE BUTTER,

BUT WE ONLY WANTED TO SOFTEN THE CHOCOLATE

BECAUSE CHOCOLATE BURNS SUPER-EASILY IN THE MICROWAVE,

AND THEN IT’S JUST GONNA TASTE BITTER AND CHARRED.

SO, YOU HAVE A MICROWAVE. I DO.

BUT IF SOMEBODY DIDN’T, THEY COULD DO IT ON THE STOVETOP.

OH, OKAY. JUST A LITTLE WATER IN A POT --

ALMOST LIKE A DOUBLE BOILER,

BUT YOU CAN USE ANY METAL BOWL ON TOP.

AND JUST MELT IT. ALL RIGHT, GOOD.

THAT IS THE LAST WE’RE GONNA SEE OF THE MICROWAVE.

SEE HOW IT’S MELTING -- THAT BUTTER IS MELTING THE CHOCOLATE?

UH-HUH. PERFECT. SEE HOW SMOOTH THAT IS?

SO NOW WE’RE GONNA ADD ONE CUP OF POWDERED SUGAR.

WANT TO WHISK THAT IN, OKAY? OKAY.

SEE HOW IT’S GETTING THICK? MM-HMM.

SO LET’S ADD SOME VANILLA IN HERE. OKAY.

HALF A TEASPOON.

CAN YOU USE ANY OTHER KIND OF EXTRACT?

YOU CAN USE ANY EXTRACT YOU WANT. OKAY.

ALMOND EXTRACT, MINT EXTRACT -- JUST FOR A LITTLE OOMPH.

ALL RIGHT. SO, NOW WE’RE GONNA ADD THE EGGS.

THE REASON WE DIDN’T ADD THE EGGS RIGHT AWAY

WAS BECAUSE THAT HEAT WOULD HAVE SCRAMBLED AND COOKED THEM.

YOU’D HAVE SCRAMBLED EGGS, RIGHT?

SO NOW WE HAVE -- THE POWDERED SUGAR HAS COOLED IT DOWN,

THE VANILLA HAS COOLED IT DOWN.

NOW WE’RE READY FOR THE EGGS. OKAY.

WE’RE GOING TO ADD TWO WHOLE EGGS, PLUS TWO EGG YOLKS,

SO WE’RE GONNA START OFF BY SEPARATING THE YOLKS.

OKAY? GIVE IT ONE GOOD TAP.

RIGHT.

JUST BE REALLY GENTLE WITH IT. JUST GENTLY TRANSFER.

SO IT DOESN’T BREAK? YEP.

OH, THAT’S RIGHT. YEP. ’CAUSE WE WANT THAT IN THERE.

YOU DID A GOOD JOB. THAT WAS SO GOOD.

THERE WE GO. YOU’RE GOOD. YOU’RE GOOD.

BEAUTIFUL. YOU’RE DOING GREAT.

THE TWO WHOLE EGGS. GOT IT.

TO INCORPORATE NICELY. MM-HMM.

NOW WE’RE JUST ADDING 6 TABLESPOONS OF FLOUR.

LOOK HOTHAT IS. FLOUR NOT A LOT.

THE SMALL AMOUNT OF FLOUR IN THIS RECIPE

IS ACTUALLY WHAT’S GONNA CREATE THAT MOLTEN CENTER.

BECAUSE IT’S JUST ENOUGH FLOUR TO CREATE THAT CAKELIKE EDGE.

IF WE USED MORE FLOUR, YOU’D JUST END UP WITH A REGULAR CAKE.

SO LET’S MIX THIS UP. GET ALL THE FLOUR OFF THE WALLS.

I CAN’T WAIT TO TASTE IT.

NOW WETHESE.O SPRAY OKAY.

NONSTICK SPRAY. OKAY.

YOU WANT TO MAKE SURE YOU COAT ALL THE SIDES WELL,

EVEN THIS OUTSIDE.

SO THAT JUST IN CASE IT GETS HIGH ENOUGH, IT DOESN’T STICK.

SO JUST KIND OF GO AROUND. OKAY? SO, YOU DO TWO MORE.

AND THE CENTER? SURE.

LIKE THAT? BEAUTIFUL.

WE’RE GONNA FILL IT ABOUT 3/4 FULL.

GO AHEAD.

OKAY.

BEAUTIFUL.

ONE MORE. ONE MORE.

THESE CAKES ARE GONNA BAKE IN A PREHEATED 425-DEGREE OVEN

FOR ABOUT SEVEN MINUTES.

I’M GONNA SET THE TIMER,

BECAUSE THE LAST THING YOU WANT TO DO WITH THIS

IS OVERBAKE THEM.

THEN THAT GOOEY MIDDLE WILL ACTUALLY NOT BE GOOEY ANYMORE.

SERVE THEM FRESH. FRESH.

AS THEY COOL, THE MIDDLE HARDENS.

SO THEYRIGHT AWAY, OKAY?D OKAY.

SO WE’LL TAKE THE REST OF THIS BATTER NOW,

AND WE’LL PUT IT IN ANOTHER TIN,

AND THEN WE CAN BAKE THOSE CAKES UP ONCE MIKE GETS HERE.

SO, AGAIN, WHEN YOU’RE HAVING COMPANY OVER, HAVE THEM PRE-SET.

HAVE FUN WITH MY DINNER PARTY, AND THEN AS SOON AS --

[ TIMER RINGS ] IT’S DONE.

THIS IS THE MOMENT THAT I WAS WAITING FOR.

GRAB THEM OUT. WATCH YOUR FINGERS.

JUST WITH A KNIFE.UND AROUND IT.

SO WE’RE JUST BASICALLY SEPARATING IT.

YES. VERY, VERY GENTLY.

SO THIS IS HOW YOU’RE GONNA GET IT OUT.

A BAKING SHEET. OKAY.

PUT IT OVER.

ARE YOU READY... I’M READY.

...FOR SOME GOOD FLIPPING ACTION?

OH, FLIP IT! HERE WE GO.

OH, YOU DID THEM PERFECTLY. OKAY. JUST GENTLY GRAB IT.

AND PUT IT -- OKAY.

YOU CAN SERVE THIS WITH ICE CREAM OR FROZEN YOGURT.

OR MY FAVORITE THING TO PUT ON THESE -- FRESH BERRIES.

HERE -- SPRINKLE ON YOURS.

OKAY. THESE RASPBERRIES ARE SO GOOD.

A COUPLE CUTE RASPBERRIES.

YOU KNOW WHAT ELSE WE CAN DO? A LITTLE POWDERED SUGAR.

OH. SPRINKLE THAT.

FROM THE TOP. YEAH, LOOK HOW PRETTY IT IS.

I’VE LEARNED. BEAUTIFUL.

OKAY.

OH, MY GOSH.

OH, MY GOODNESS. LOOK AT ALL THAT GOOINESS INSIDE.

IT’S SO NICE.

MMM.

OH, MY GOD.

OH, MY GOSH.

THE CAKES WERE SO DELICIOUS.

IT WAS JUST A PERFECT MIX OF CAKE AND THEN CHOCOLATE LAVA,

SO I WAS REALLY EXCITED.

I’M SO PROUD OF YOU.

I KNEW THAT IF I COULD PROVE TO HER

SHE COULD NOT ONLY MAKE FOOD, BUT MAKE REALLY IMPRESSIVE FOOD,

I KNEW THAT WOULD BOOST HER CONFIDENCE.

I LOVE IT. IT’S JUST SO YUMMY.

I LOVE IT, TOO.

MMM.

WHEN WE COME BACK, HER HUBBY, MIKE,

WILL BE HERE TO JOIN US

FOR THAT SPICY PEANUT-BUTTER CHICKEN OVER BASMATI RICE,

AND WE’RE GOING TO TIME THESE MOLTEN CHOCOLATE LAVA CAKES

OUT PERFECTLY SO THEY’RE JUST AS GOOD FOR HIM.

STAY WITH US.

I COULD EAT THIS ALL RIGHT NOW.

I KNOW. IT’S SO YUMMY.

MONICA MARLEY JUST MADE A MEAL

THAT NEVER SAW THE INSIDE OF A FREEZER.

NO, REALLY -- SHE DID.

SO HER HUBBY, MIKE, IS HERE NOW, AND WE’RE ABOUT TO EAT.

I THINK YOU’RE GONNA LOVE THIS RECIPE THAT I MADE.

IT LOOKS AMAZING. YOU ACTUALLY COOKED THIS?

I ACTUALLY DID.

Kristina: SO, LOOK AT WHAT MONICA MADE TODAY.

WE HAVE SPICY PEANUT-BUTTER CHICKEN,

SERVED OVER BASMATI RICE --

JUICY CHICKEN TENDERS IN A NICE PEANUT SAUCE.

IT’S CREAMY, IT’S GOT A NICE SPICE TO IT,

AND THEN GARNISHED WITH CRUNCHY ROASTED PEANUTS.

AND THEN WE’RE GONNA FINISH OFF

WITH MOLTEN CHOCOLATE LAVA CAKES.

WE GARNISHED THIS WITH SOME FRESH RASPBERRIES,

A LITTLE POWDERED SUGAR,

AND IT’S GOT THIS OOEY-GOOEY CENTER

THAT YOU WILL NOT BE ABLE TO RESIST.

I MADE THIS! YOU MADE THIS.

IT WAS EASY. SHE MADE THIS.

IT LOOKS AMAZING. READY?

[ BOTH LAUGH ]

OH, MY GOD.

WOW.

YUMMY.

OOH. IT’S GOT A LITTLE KICK TO IT.

IT’S TANGY. VERY.

AND THE PEANUT BUTTER’S NICE, TOO, RIGHT?

YEAH.

AND CURRY POWDER. YES.

YES. REALLY YUMMY.

BUT IT’S NOT OVERWHELMING. IT’S JUST -- JUST RIGHT.

I DID THIS.

[ BOTH LAUGH ]

OKAY. BUT THIS ISN’T ALL.

EVEN BETTER THAN THIS --

DESSERT? YES.

DO YOU WANT TO GO GRAB THEM?

I DO. ALL RIGHT.

I WAS EXTREMELY SATISFIED AT WHAT KRISTINA TAUGHT ME TO DO

IN THE KITCHEN.

I FELT VERY CONFIDENT

THAT IT WAS SOMETHING THAT I COULD DO AGAIN.

YOU’RE NOT GONNA BELIEVE THIS DESSERT MONICA MADE.

OH! I CAN SMELL IT. OH, MY GOSH.

OH, WOW. YOU DID THIS?

I DID IT. TAKE A BITE INTO IT.

[ CHUCKLES ]

OH, LOOK AT THAT. LOOK AT THE CENTER.

OH.

SO CREAMY.

MMM.

OH.

[ CHUCKLES ]

I KNOW.

MM. SO GOOD. SO DELISH.

I LOVE IT.

AND I WILL MAKE IT. IT’S REALLY EASY.

I’M SO HAPPY FOR YOU. THIS WAS EASY?

THIS WAS EASY. WOW.

Kristina: I THINK THIS WAS A REALLY FUN,

EMPOWERING EXPERIENCE FOR HER.

I KNEW THAT MONICA WOULD BE PROUD OF HERSELF,

BUT WHAT REALLY TOUCHED ME IS THAT SHE LOOKED SO HAPPY.

OH, YEAH.

I’M SO PROUD OF YOU. OH, I’M SO EXCITED.

YOU OWE ME, BUDDY. [ BOTH LAUGH ]

YOU OWE ME BIG-TIME.

FOR THESE RECIPES AND MORE, GO TO oprah.com/own.

AND GO COOK FOR SOMEONE YOU LOVE.

THIS IS HOW EVERY DAY SHOULD END.

IT SHOULD. WITH THIS.

WITH CHOCOLATE. YES!

IT COULD BEGIN LIKE THIS, AS WELL.