Nick DiGiovanni

To finish this off, I'll separate out an egg yolk.

And I do have to be extremely careful here as I do this last part.

If this doesn't rest perfectly on top, all of our hard work goes to waste.

I hope Isabel won't be upset about this, but I am gonna have to borrow her microplane just to go ahead and finish my dish with a little bit of Parmesan cheese, and I'll finish with just a little bit of this beautifully browned butter.

This is my favorite flavor that you'll have in this dish.

Round three is the dessert round, the final round of today.

I have one win and Isabelle has the other.

Why are you standing like that?

The twist for the dessert round is that I have to cook my whole dessert in an Easy-Bake oven.

Hopefully we get a dessert good enough that I don't have to take her anywhere in the world for a whole week.

Before we begin, I'm gonna preheat my oven.

And what I love about this, there's no 350, no 375.

It's just off or on.

Probably the toughest part is that this is all we've got to bake things.

This is the smallest container ever.

For dessert, I'll be making a blueberry crisp.

I'll start with some brown sugar, then a nice drizzle of melted butter, and I'll mix this all up.

Now, in with some all-purpose flour, and also a little bit of regular sugar, and of course, a nice little splash of our homemade vanilla extract.

And once I've mixed this up once more, I'll go ahead and add in some of these blueberry oats.

Now, I just wanna mush this together so that we begin to get that nice crumbly form.