JOEL: Today, it's all homemade.

Then I just kind of roll this up.

That is my birthday bite right there.

(cheers and applause) We're having a birthday bash.

And we have a very special audience.

We have the Make-A-Wish Foundation here with us.

We have the Wishers themselves.

John Kanell of the Preppy Kitchen stops by.

- Your birthday shouldn't be stressful.

Food should be fun.

JOEL: He shows us a show-stopping birthday cake you can make at home.

This is the birthday cake of all birthday cakes.

Plus a family-friendly birthday mocktail.

And you have this beautiful little apricot simple fizz-- isn't that nice?

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

Look at this!

(cheers and applause) 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: ♪ ♪ ♪ ♪ - Espresso designed to fit in your life, whatever your life looks like.

The Espresso Collection by KitchenAid.

♪ ♪ - KitchenAid is a proud sponsor of Homemade Live!

- We have been around for more than 80 years.

- But we don't want to exist.

- We don't want diabetes to overtake us.

- So we're not stopping until there's a cure.

- Someday you won't need us.

- Until then... - ALL: We fight.

- Victoria moves in so many ways.

The Pacific pulls us in to roam its hidden alleyways.

A shift in perspective helps savor every moment.

Let yourself be moved.

(cheers and applause) JOEL: I love it!

(cheers and applause) Today is going to be epic; epic proportions.

It is all about cooking for your birthday.

(cheers and applause) And we all know on your birthday, we sit in front of that cake.

We close our eyes, we make a wish.

And I will say we have some pretty pro-wishers today in our studio audience.

We have the Make-A-Wish Foundation here with us.

We've got part of the staff.

we've got some amazing families, and, of course, we have the Wishers themselves.

This is really exciting.

(cheers and applause) Really, really exciting.

(cheers and applause) I know we got a lot of foodies in the house.

I want to try this idea of kind of a gyro, like a homemade gyro party.

You guys like gyros with the pitas and the lamb?

Oh, yeah, so here it is, our First Bite, homemade gyro, let's do it.

(cheers and applause) So we have a food processor right here.

We've got just a couple ingredients in here.

We have onions, garlic, you just want to blitz those up.

Okay, till they're really, really, really fine.

And then we've got some lamb.

And lamb I just think has this sweet flavor.

It's not too fatty and it just gives you a little bit of something, like, mm, extra that I love.

So we have some lamb.

We're just going to open this up.

And this would honestly make, like, a great meatball, like, it doesn't have to be this big, kind of, you know, shawarma vibe that we're having.

That is very good, so I'm going to blitz this all together.

And then, it is all about the spices.

So we've got turmeric.

We've got a little bit of cinnamon.

We've got coriander, smoked paprika-- the whole gamut.

So we're just going to kind of place that in there with two other ingredients: olive oil and yogurt.

Does everyone feel like they can make this?

Ish?

Ish?

(cheers and applause) You think so?

I think so.

I'm curious, what are some of you guys, what would you, you know, want to make on your birthday?

What are your birthday meals?

- Ice cream.

JOEL: Ice-- that's it?

The meal is ice cream?

I'm coming over for that.

What about you?

- Barbecue.

JOEL: Barbecue-- yeah?

- Burger pizza.

JOEL: A burger pizza?

Like they had a baby and there's something that became a burger pizza?

- Yeah.

JOEL: I need to hear this recipe, this sounds amazing.

- I'll give you it next episode.

JOEL: Okay, next episode, burger pizza.

Let's see who tunes in for that, it sounds great.

All right, a little bit of lemon zest and a big pinch of salt.

And then again, we just kind of whiz this up, right?

And you want to kind of keep blending it.

You put it in a pan like this and then you bake it for about an hour.

Then I just put it in the fridge, cool it for about another hour and it gets this hard brick like this, okay?

So then I just grab a screaming hot pan.

Lots of good olive oil.

And what you do is you kind of shave this meat like this into, like, little strips.

And they should kind of flake, that's totally normal.

And you just pick them up and you just kind of place them.

(pan sizzling) Oh, yeah.

Yeah, don't you love that?

(cheers and applause) I'll be real with you, that sound is my birthday present right there.

I love that.

Now, the first thing you're going to want to do is just kind of move everything.

Do your best.

And I'm looking at the guys here.

Guys, I notice when they're at the barbecue, when they're flipping burgers, when they're making eggs, we like to play with it.

I don't know what it is, it's like a button for us, okay?

(audience laughter) Females tend to have a lot more patience.

So you want to have patience, you want to just, like, step away, and this is a good time, because my buddy Roux is here, who's a Wisher with Make-A-Wish Foundation, right?

Hey, Roux!

(cheers and applause) Roux and I just met, but I know you're a major foodie and your wish was to go to New York?

- Yes.

JOEL: So then just eat your way through the Big Apple?

- I wanted to eat all of it.

All the food.

JOEL: You wanted to eat the whole thing?

- Yes, the whole city!

(audience laughter) JOEL: What was, like, the highlight?

- The pasta I made from scratch at a cooking class.

- So you flew to New York and your highlight was your own food?

That's... that's amazing.

(audience laughter) That is amazing, Roux.

Yeah.

That's amazing.

(cheers and applause) That is so cool.

I love it, thanks for being here, Roux.

This is when I like to lay out all the stuff for my friends to come over.

And honestly, sometimes I just clean out the pantry.

Make it look pretty, put it all on the counter and that way it's just waiting for your guests.

And one of my stresses and why I like to get people involved is not just because I'm a chef, but it's because, um, it's kind of done.

I don't have to worry about it, and I can just enjoy my own birthday and hang out with everyone and they can do their own cooking, right?

That's what I like!

(cheers and applause) So at this point, when you have kind of these gorgeous shards... Oh, look at that, it smells incredible.

The fat of the lamb is coming out.

Can you guys smell that?

- Yes.

JOEL: I wish I had a fan I could just, like, waft that out to everyone.

So then I just take it to a plate, right, really simple.

Anyone can do this.

And then it's just about assembly.

So you grab a little pita, maybe.

Maybe hit it with a little bit of hummus, right?

That's when I then go in for my just shards-- look at this.

Little bit of lettuce.

- Mount Meatmore.

JOEL: You want more meat on there?

I'm with you, buddy.

I'm with you-- and then you can add a little pickles.

But then I just, kind of, roll this up.

I'm going to give this to my buddy Roux.

But that is my birthday bite right there.

- Thank you!

(cheers and applause) JOEL: Well, all season long we've been checking with you guys at home.

And we have a special birthday installment of what we call the Sunday Dinner Series.

So watch this.

- Okay, so I'll get the chicken, pop it in the oven.

(doorbell rings) Come on in.

- Hi!

- Oh my gosh.

Hi, sweetheart.

- Say hi, Noah.

I'm Jen, this is my home.

It's in Fairfield, Connecticut.

And I'm Sarah, one of Jen's best friends.

We're here for a Sunday friends dinner, which we do every month.

But it's a special occasion this weekend because... - It's my birthday.

We've known each other probably since kindergarten.

- Yeah.

- We just like to cook, drink, have a good time.

- It smells really good.

- The monthly dinner tradition, it just really organically happened.

- I am always the designated chef.

- I love to host.

I host often.

- Jen can't cook at all.

So it's a default.

- It's true.

- Annie is the baker of the group.

She is always making the sourdough.

- Wow, nice crumb.

- There's nothing better than butter and bread.

- I think what's become one of my signature dishes is my homemade Caesar salad, which is a Caesar salad dressing that was originally my grandfather's recipe.

I need the anchoves.

- Oh, wow.

Look at that.

- Not the whole thing!

- Oh, my goodness!

- I'm going to immersion blend it so you guys won't be wusses about eating it.

But I just find when you use the immersion blender, it just really brings everything together.

It makes, like, a really smooth and creamy Caesar.

- Together, it's a masterpiece.

- It's perfect.

This is actually my grandfather's wooden Caesar salad bowl.

Pass plates.

The roast chicken recipe is actually my mom's.

Jen loves a chicken and a Caesar.

- Sarah, you've outdone yourself again.

- This chicken is outrageously good.

- Outrageous.

- Caesar salad is amazing.

- Well, can we raise a glass to Jen?

It is her birthday.

- Cheers.

- Cheers!

- Cheers, guys.

- Happy Sunday, guys.

- Happy birthday!

- Thank you!

- We love you all.

(cheers and applause) JOEL: All right!

I'm rolling up my sleeves.

Our next guest is a New York Times best-selling cookbook author.

He is founder of the Preppy Kitchen, which gets millions upon millions upon millions of views every month.

This guy is incredible.

Give it up for John Kanell.

(cheers and applause) Thank you for joining us.

- Thank you.

JOEL: You are the best.

(cheers and applause) I don't say this lightheartedly, your food overtakes my brain.

Like, it is unbelievably gorgeous.

There's a way that you cook, which it looks so refined and beautiful, but it looks like I can do it.

- You can.

JOEL (laughs): Right?

Thank you!

- Especially you.

JOEL: Yeah, yeah-- it's amazing what you're able to do.

Now, you did not, like, start in the food world.

You were a teacher, is that right?

- I was a middle school math and science teacher for over a decade.

I still think of myself as a teacher now, I just pivoted over to teaching something different.

(cheers and applause) JOEL: I love it.

Now, you're obviously a very dapper, beautiful-looking man.

- Oh my gosh, the compliments keep coming.

JOEL: Is this why it's called the Preppy Kitchen?

Why is that?

- So I was a math teacher.

JOEL: Yes.

- And I had so many kids who had math anxiety.

And people... yeah.

JOEL: Right here.

Yeah.

- Like, "Oh, I can't do it, my brain doesn't work that way.

It's not for me," but you could do it.

you just have to, like, be prepared.

You have to have all the steps in place.

You have to have some under... underlying knowledge to build on.

And people are the same way with food.

JOEL: Yes, yes.

- They're like, "I'm great on the grill, "I can't bake.

I can't do anything, I'll just buy it," you know, like, you can do it.

JOEL: So true.

- Everyone can.

You just have to be prepared.

So it's Preppy Kitchen; it's a play on words.

it's about being prepared.

JOEL: It's about being prepared.

Okay, I love that, I think that makes a lot of sense.

Now when it's your birthday, because this is the birthday episode and we couldn't imagine a more fitting person for this.

- Well, thank you.

JOEL: Do you usually make your own cake?

Or do you go buy the cake?

What's the situation?

- So I make my own cake and it's something I enjoy.

A lot of times the kids will help me decorate.

My boys are both-- they're twins, they're seven.

JOEL: Aw.

- And this is a really fun cake to make, so, like, in my book, I have the perfect birthday cake.

JOEL: Yes.

- Which is a vanilla cake with sprinkles.

It looks like the archetypal beautiful birthday cake.

It's delicious.

JOEL: Yes.

Yes.

- I wanted something different, So for my birthday, I often make myself this cake, which is a two-layer olive oil cake with a whipped mascarpone frosting and berries.

JOEL: We're doing it now!

- Let's do it.

JOEL: On our Next Bite, we're doing John's olive oil cake.

Let's do it!

(cheers and applause) - So we have our flour.

JOEL: Yes.

- We have our baking soda and powder and some salt.

Add that in there, give it a whisk.

This is a rustic, easy cake that's going to work no matter how hard you try not to.

JOEL: You keep saying this is easy.

I want to see the proof here.

- We did some whisking.

JOEL: Yes.

- Set that aside.

JOEL: Okay.

- So now in the bowl of our mixer, we're going to add four cold eggs.

JOEL: Okay, got it.

- I'm going to add the sugar in first.

JOEL: Sugar and eggs, okay, got it.

- Little granulated sugar.

JOEL: That's some sugar, baby.

I'm into that.

- Well, four eggs go right in.

JOEL: I love it.

- Now we're going to mix this on high for two minutes until it's a nice pale yellow color.

JOEL: Okay-- so while this is mixing, you mentioned your kiddos.

- Yeah.

JOEL: Are they baking?

Are they starting to do it with you, or not really?

- They have these little, like, stools that they would stand on when they were three.

JOEL: Yeah.

- So they could get up to the counter.

And at first it was just whisking stuff in.

I measured it out, they would add things.

And it's a nice way to get kids to try new things.

JOEL: Yes.

Totally.

- "Look, you helped... you put these spices in here.

What do you mean you don't want to try this out?"

JOEL: 100%.

- So, like, it was that, and then as... it's progressed.

On Sundays, we like to make pizzas, but they make pizzas from scratch.

Like, all I do is measure out the warm water.

And I measure out the water and I heated it.

And then they use the scale, they add in the flour, they knead it by hand.

JOEL: That's awesome.

- So you can knead it by hand and it's like, it's a good way to take some time.

JOEL: Get your kids involved, people.

They're going to start eating a lot more, I love it.

All right, so then we've whipped it up, that looks gorgeous.

- Just a little talking later.

This is a nice pale yellow color.

JOEL: Gorgeous.

- Beat some air into there.

JOEL: Yeah.

- Also, we have some milk.

JOEL: Yes.

- And we have some lemon juice.

JOEL: Okay.

- Just add that in there.

JOEL: Okay.

- Along with some lemon zest; we use the same whisk.

JOEL: Lemon in cake, there's something about it, especially an olive oil cake, that just brightens it.

Don't you guys think, like, lemon zest?

- (crowd agrees) - It's an easy way to brighten up a flavor.

JOEL: Yes.

- So, like, it just gives you a little bit of lift.

JOEL: Yes.

- And oftentimes, when the things that are sweet, it's dull.

So you get one note of sweetness.

By adding in a citrus or like any kind of acid, it's going to give it that lift and vibrancy so you really taste the flavors.

It's like using salt.

JOEL: Totally.

- So this is the magic ingredient here.

This is olive oil.

Here's the deal.

People use butter for cakes a lot of time.

And I love a butter-based cake, because I love the taste of butter.

It's delicious.

JOEL: Who doesn't?

- But for most cakes, you are not making that cake and taking it directly from frosting it to the table.

JOEL Yes, yes.

- It's going to live in the fridge.

JOEL: Yes.

- So when a cake lives in the fridge, that butter turns to rock.

JOEL: Yes.

- And you don't have that wonderful, soft mouthfeel and you are like, "Oh, wait a second," coming out of the fridge, half an hour.

Even if you let it warm up on the counter, it's not going to be the same.

JOEL: It's not the same.

- This will be the same.

So anytime you use oil in a cake, it could come straight out from the fridge and be softer than a cloud.

JOEL: I never thought about that, that's true.

- So it's a nice way... JOEL: Just whisk that in.

- We're going to let this drizzle in while we mix.

I don't want to splatter.

JOEL: Next level.

Yeah, you guys are in the splash zone for sure.

- It's okay.

JOEL: All right, so you're starting with more wet, then milk now.

- More wet now.

JOEL: Yeah, everyone in the pool.

- Just a little safety.

JOEL: I love how you're trying to block them.

You guys know what you got yourself into, yeah.

- So the other nice thing about using lemon juice in a cake is it's a weak acid.

And when you use a weak acid in a cake-- that's good enough... JOEL: Yeah.

Yeah, yeah, yeah.

- That's good enough!

It, um, prevents the gluten from forming.

So it gives you a softer, more tender cake.

That's why buttermilk is nice in cakes too.

All that sort of thing.

JOEL: When you guys see the look of this cake when it comes out, you'll see everything he's talking about.

Now do I go with the dry in now?

- Yeah, let's add the dry in.

JOEL: Okay.

So we just go in with the dry.

- And then for me, I always mix things until they're almost combined.

JOEL: Okay, why?

- Because the mixer does too much work and you don't want to activate the gluten or the protein in the cake.

JOEL: Yeah.

- You want it to be so tender and melt in your mouth.

Take it out.

You can just... JOEL: That's such a big tip.

- Give it a scrape.

JOEL: Because if you think about making bread at home... - Yeah.

JOEL: If you... and you're kneading it, right, and that's what makes it chewy.

And so we don't want to do that with our cake.

We want to just bite through it and have it be tender.

Look at that, that's gorgeous.

All right, so that's the cake batter.

We have some prepared cake molds here.

- Prepped some things.

JOEL: But you can pour this into anything you want?

- Yeah, so, like, in the book, I really try to give people variations.

JOEL: Yeah.

- Because I want it to be super easy.

JOEL: Yes.

- But I also want you to be able to do what you want and, like, explore.

So you can make this as two eight-inch layers, two nine-inch layers.

You could make it as a sheet cake... JOEL: Could I do cupcakes?

- Or as cupcakes.

Or as cupcakes.

JOEL: I had to ask!

I'm a cupcake guy.

I love it.

- Let's pour that in.

This would be delicious.

But my favorite, and a lot of times you make an olive oil cake... JOEL: Yeah.

- And you just don't decorate it at all.

It's just the cake because it's that delicious.

JOEL: Yes, yes.

- And if you're doing that, you're just going to add in a few tablespoons of sugar on top and it creates this crackly crust.

(crowd says "ooh") JOEL: I love it.

All right, so we pop these into the oven.

- 375.

Until they're nice and golden.

JOEL: 25?

Yeah?

- Just about.

JOEL: Do you do the toothpick thing, or no?

- I'll do a toothpick thing or I'll give it a little spring test.

JOEL: Little touch, touch.

JOEL: All right, underneath you in a drawer is the next set, so go right there.

So right here we have another bowl and we're going to make a mascarpone frosting.

- It tastes like heavy whipping cream, except it's the consistency of cream cheese.

JOEL: That's exactly right.

That's exactly... it is so delicious.

- You'll use it to make a tiramisu.

JOEL: Yup, yup, so how do we whip this up?

- Same mixer, a different bowl.

Plop that in here.

JOEL: Yup.

And this is just going to just give it more air.

Now your husband does cook, or doesn't cook?

- No, he does not cook.

We say he's like the chief tasting officer.

(laughter) That works.

- So I'm going to add my powdered sugar in right now.

And I don't want this to be, like, super sweet.

JOEL: You just whip that.

- Whip that up.

JOEL: Lemon.

- Lemon zest-- we want to agitate this so it really brings out the oils and flavor.

JOEL: Vanilla.

- A little kiss of vanilla.

JOEL: So at that point, we're whipping that up.

We're going to show what this looks like over here.

Look at this.

- It looks like-- it's just like whipped cream.

But the mascarpone fortifies it and that way it holds the cake up.

JOEL: It's so good.

JOEL: You guys see the crackling top here?

Okay, so that sugar really did do the thing.

- Yeah.

JOEL: Okay, how do we, what's the next step here?

- All right, keeping in the theme of Preppy Kitchen, super easy, I want this to be, like, not fussy.

Just, let's just stack it up.

So grab a cake plate.

JOEL: Okay.

- And just remove that out.

JOEL: Oh, beautiful.

- Perfect.

JOEL: Oh my gosh.

- Whenever you use parchment paper, it's an insurance policy that nothing is going to stick.

JOEL: Yes.. - Center that up.

JOEL: This is so beautiful.

- And I'll use about half of the frosting right now.

I love that you can see the specks of vanilla.

That's nice.

JOEL: I love it.

- So now you can use whatever fresh berries you want.

And I think you want some strawberries.

And you can hull and halve as you please.

JOEL: Beautiful-- I'm actually going to put Roux to work.

Roux, you're getting involved.

- Okay.

JOEL: I love it.

Yeah, so just take off the little greens here - Okay.

JOEL: And then just cut them in half.

- Got it.

JOEL: Watch your fingers.

- The berries do two things in this recipe.

They're going to be delicious.

JOEL: Mm-hmm.

- But they also, like, prevent the cake from smushing.

JOEL: Oh, nice, so you add a little protective... - Even though this is, like, pretty strong, the mascarpone frosting, it's going to give you a little bit of extra insurance that it won't, like, squeeze out of the sides.

JOEL: This just, to me, like, it's so simple.

It's so refined; it is so you in cake.

- Well, your birthday shouldn't be stressful, like, the whole... JOEL: Yeah, yeah.

...one of the whole tenets I have is that food should be fun.

JOEL: Yes.

- So people fall down this rabbit hole of trying to make things perfect, like it has to look perfect or else.

JOEL: I know.

- Like, I drop things in the kitchen all the time.

Like, if you watch the channel, I make so many mistakes.

JOEL: Do you show the mistakes?

- Yes, it's like, otherwise, otherwise people would think I'm some perfect machine.

JOEL: Yeah, yeah, yeah, I totally get that.

- So you can make mistakes and things are still going to be delicious in the kitchen.

JOEL: Roux, you want to dot some of those on top?

- Hither and thither.

- Way out on the sides.

JOEL: You have, like, a strategy, Roux is going into it!

And then you double layer this.

- Yeah, because it is my birthday, so I wanted to.

JOEL: I mean, if it was my birthday, I might go with a quad layer, yeah, I love it.

- A little something special.

JOEL: Those look great.

- You got it?

Yeah?

- Plop that on.

Just like that.

JOEL: Oh my gosh.

- The rest of the frosting goes on now.

JOEL: You go all in?

- Yes, all of it.

JOEL: You have one speed, man, and I'm here for it.

I love it.

- I love the texture of that frosting.

JOEL: It looks light.

- It's so... if you love whipped cream, you're gonna love this.

JOEL: So while you're spreading this, I do want to call out that you have your next cookbook out.

- Yes.

JOEL: It's called Preppy Kitchen Super Easy.

(cheers and applause) So tell us about this book.

- I love delicious food, but, you know, I have twin boys, they're seven.

JOEL: Yes.

- And all parents know life just gets busier and busier.

And you still want to make food.

You still want to have those moments at the table, but you want to have time for the moments that matter, right?

JOEL: Yes, yes.

- So you want to be with your kids.

You're like, you know, you have things to do.

JOEL: 100%.

- So let's make all those delicious recipes, from breakfast to dessert, but super easy.

So I streamlined them, less ingredients.

I also have, like, a pantry of convenience chapter to show you how to set things up in the kitchen.

Like, I make breakfast in the morning and on the weekends, it's pancake and waffle day for the kids.

JOEL: yeah.

- So I have a dry mix that's good for pancakes and waffles.

So I make one batch of batter and George gets his pancakes and Lachlan gets his waffles and everyone's happy.

JOEL: Easy peasy.

- And I'm not killing myself in the kitchen.

JOEL: I love it, I love it, that's huge.

(cheers and applause) Beautiful.

Should we do some flowers?

- Let's do them.

JOEL: Do some little edible flowers here.

This is the birthday cake of all birthday cakes.

And John, you are the man of all men.

Let me hold this up, look at this!

(cheers and applause) All right!

That's awesome, John, you're amazing.

I wanted to see what birthday desserts you guys are making at home, so take a look at this.

- Hi, Joel, my name is Casey Hallen of Casey H. Bakes, and I'm here with my daughter Sydney to make some really yummy cupcake cone birthday treats.

It's really been a hit at a whole lot of parties over the years.

You ready to help me, kiddo?

- Yeah!

- We're going to be taking some ice cream cones and cutting them down to size so that way they're a good bite-size birthday treat.

And I've just taken some melting chocolate and nuked it in the microwave for about a minute until it's just a really nice dipping consistency.

We're going to take our cake ball and we're going to dip it in the chocolate and give it a nice roll around.

Can you dip this in?

And then Charlie, can you please place it right on top of the ice cream cone?

- Yep.

- We're going to make these look like melted ice creams.

Look at that!

It's perfect.

And now let's just take a little bit of sprinkles and sprinkle it right on top.

Perfect, good job, Syd.

Perfect.

Okay, now you know what the next part is?

- No.

- We got to eat them.

Cheers.

Cheers.

- Mm.

- Mm.

Yum.

- And there you have it.

Just a really easy birthday treat.

Is that good?

- Yummy, yummy.

- Yummy, yummy.

(cheers and applause) JOEL: We are back with the birthday episode.

Our buddy, John Kanell, who just made the most unbelievable olive oil cake, which, how is it?

- So good.

- Awesome.

JOEL: Insanity?

- Is it nice?

JOEL: We're going to make sure, we're going to try and get everyone a bite here, but we do not end a single episode here without some sort of toast, some sort of something.

So we're making an apricot fizz.

Anyone can drink this.

This is non-alcoholic.

We've got a couple of flute glasses, champagne flutes.

John, you're going to help me with this one.

So I've got some apricot preserves that we just put a little water in there.

- Okay.

JOEL: And you can just kind of eye it and just go with about halfway up the glass.

Beautiful, and then just fill up the next one, easy.

And then this is non-alcoholic.

This is, um...

They make these now, they're kind of non-alcoholic little cocktail, "fake cocktail" little guys, and they're amazing, they're just really aromatic, infused with spices and they're great.

You just go with about an ounce each.

And this is just so easy to find now.

So you can, kind of, just mix those up.

And then you just kind of do a little floater here.

You just, kind of, take it all the way to the top.

And you have this beautiful little apricot simple fizz.

Isn't that nice?

- Beautiful.

JOEL: What do you guys think of that?

Little floater on top of that.

(cheers and applause) (cheers and applause) I love it.

- Cheers.

JOEL: I could say, without a doubt, if it's my birthday, I do wish to be around really good friends, great people, and today, it was totally accomplished with John Kanell, our buddies from Make-A-Wish Foundation.

You guys have been incredible.

And you guys at home, thanks for tuning in.

We will see you next time.

Cheers!

- See ya.

(cheers and applause) ♪ ♪ ♪ ♪ JOEL: 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: ♪ ♪ ♪ ♪ - Espresso designed to fit in your life, whatever your life looks like.

The Espresso Collection by KitchenAid.

♪ ♪ - KitchenAid is a proud sponsor of Homemade Live!

- We have been around for more than 80 years.

- But we don't want to exist.

- We don't want diabetes to overtake us.

- So we're not stopping until there's a cure.

- Someday you won't need us.

- Until then... - ALL: We fight.

- Victoria moves in so many ways.

The Pacific pulls us in to roam its hidden alleyways.

A shift in perspective helps savor every moment.

Let yourself be moved.

♪ ♪ ♪ ♪