Up next in 10
There's nothing like sleeping in and staying in your PJs all day long. Today Paula's servin' breakfast in bed!
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#pauladeen #blastfromthepast
Spicy Cinnamon Cake - https://www.pauladeen.com/recipe/spicy-cinnamon-cake/
Spinach Gruyere Puff Pastries - https://www.pauladeen.com/recipe/spinach-gruyere-puff-pastry/
Dutch Apple Pancake - https://www.pauladeen.com/recipe/oven-baked-dutch-apple-pancakes/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean. You know, I
0:03
don't think there's anything better than
0:05
sleeping in and staying in your PJs all
0:08
day long. And today, me and Michael are
0:11
going to have breakfast in bed. I'm
0:13
going to be making him a sinfully
0:16
delicious spicy cinnamon cake. Then I'm
0:18
rolling up a buttery spinach grier puff
0:21
pastry that's just going to melt in his
0:23
mouth. And then last but not least, I'm
0:27
making that boy a Dutch apple pancake
0:30
that is so sweet and so rich. Y'all are
0:33
going to think I'm serving him dessert
0:35
for breakfast.
0:37
So all my buddies out there, y'all jump
0:39
back in the bed, pull up the covers,
0:41
fluff up the pillows, because today
0:44
we're having breakfast in bed.
1:17
How would you like for me to bring you
1:19
breakfast in bed?
1:20
Oh, Michael,
1:23
that would be so wonderful. Would you do
1:25
that?
1:26
I'd love to do it. You fix it and I'll
1:28
bring it to you. Wake me up when it's
1:31
fixed.
1:34
Well, okay. I guess that's better than
1:36
nothing.
1:38
Listen to Otis. He's already snoring
1:40
again.
1:43
All right. I'll be back.
1:45
All right. Wake us.
1:46
Okay.
1:49
Y'all go back to sleep. I'm going to
1:51
cook breakfast.
1:52
All right. Call us.
1:53
Okay.
1:54
Ready.
1:55
You just get comfortable. There you go.
1:58
Now, the first dish I'm going to start
2:00
with this morning towards our breakfast
2:03
is a spicy cinnamon cake. And it's going
2:06
to be so quick and easy to make, it's
2:08
not even funny. I'm going to start by
2:11
breaking four eggs
2:17
into a dish. I'm going to check those
2:19
out. Make sure those eggs are all right.
2:21
That one looks good.
2:24
That one looks good.
2:27
There's nothing I do, I don't think,
2:29
that brings me more pleasure than
2:31
serving Michael breakfast in bed. But
2:34
this morning, he wanted to serve me in
2:36
bed. So, I'm still going to do the
2:39
cooking.
2:41
All right, I'm going to beat our four
2:42
eggs up. And to our eggs, I'm going to
2:46
add one package of spice cake mix.
2:56
I'm going to add a half a cup of
2:58
vegetable oil. It's going to make it so
3:01
moist and delicious.
3:04
All right. Now, to our dish, I'm going
3:05
to add a small package of instant
3:09
vanilla pudding.
3:13
And one more ingredient that's going to
3:15
make this real, real moist is one cup of
3:18
sour cream.
3:20
It has a wonderful, wonderful flavor.
3:26
I remember when Michael and I, well, a
3:30
few months after we'd been seeing each
3:32
other, somehow he wound up spending the
3:36
night over
3:39
and I got up and I fixed him breakfast
3:42
and I served it to him on a silver tray
3:45
and he was all snuggled under the covers
3:48
and he didn't know what I was doing cuz
3:50
he was still sleeping. But when I walked
3:53
into that bedroom with his fabulous
3:56
breakfast on a silver tray, uh I think I
4:01
really got his approval then. Uh he said
4:04
this might not be half bad.
4:08
All right, I'm just going to clean my
4:11
whip. Try to get that cake mix out of
4:13
there cuz this is ready to be mixed up.
4:17
Now, I'm gonna put this in a bun pan.
4:21
And I'm gonna make sure I spray my pan
4:23
very, very well because I want this to
4:26
come out nice and pretty. All right.
4:29
Now, I'm going to take half of our
4:31
batter and put it in our pan.
4:42
Just like that. That looks to be about
4:44
half. And I'm going to spread that
4:46
around and make sure it's even in our
4:48
pan.
4:52
Okay.
4:53
Now, I'm going to take half a cup of
4:56
chopped pecans, two teaspoon of
4:59
cinnamon,
5:00
and five tablespoon of sugar.
5:06
I'm just going to stir those together
5:08
real good. And now I'm just going to
5:10
take this
5:12
mixture and sprinkle half of it around
5:16
on that first layer. So when we bite
5:19
into this, there's going to be a
5:20
surprise in the center of our cake.
5:25
All right, that's perfect. All right,
5:27
now I'm just going to come in with the
5:29
rest of our batter
5:32
and scoop that evenly on top. This
5:35
smells good already. And it's it's not
5:38
even baking yet.
5:42
All right. Now, I'm going to come in
5:43
here and I'm going to spread out our
5:45
batter. And that looks good. Now, I'm
5:49
going to come in here with the rest of
5:50
our mixture and sprinkle it on top. Now,
5:54
I'm going to put this in a 350°ree
5:56
preheated oven, and I'm going to let it
5:59
bake for about an hour.
6:03
I have a hard time sometimes when I'm uh
6:06
trying to decide what I want for
6:08
breakfast. If I want to go sweet or
6:11
savory, you know, do I want waffles? Do
6:14
I want pancakes? Do I want something
6:16
sweet? Uh so this morning, I'm going to
6:19
have the best of both worlds.
6:22
Definitely going to have that sweet. All
6:24
right, this is time to go in the oven.
6:26
When we come back, I'm going to show you
6:29
a recipe that's going to perfectly
6:32
balance the savory with our sweet. Plus,
6:36
it's going to
6:48
[Music]
6:50
welcome back y'all. Look, you've caught
6:53
me in my pajamas. And you want to know
6:55
why? Because Michael and I are gonna
6:57
have breakfast in bed this morning. And
6:59
now I'm on to make spinach grier puff
7:02
pastry. I'm going to start by sautéing a
7:06
cup of sliced mushrooms in two
7:08
tablespoons of butter.
7:12
You wouldn't think about eating
7:13
mushrooms for breakfast, but it really,
7:15
really is good.
7:18
And I'm going to add a little salt,
7:21
a little pepper to go ahead and flavor
7:24
up those mushrooms.
7:27
And while these are sautéing, I'm going
7:29
to take a 10 oz package of frozen
7:32
spinach. Now, you want to make sure
7:35
spinach has a lot of water. You can see
7:38
how much water has just dripped out
7:41
voluntarily. Now I'm going to just give
7:44
it a squeeze with my spatula. Just like
7:48
that. And you can see all the water
7:50
that's coming out.
7:53
And I think I may take a paper towel and
7:56
just blot it with that to make sure I
7:59
get out that extra moisture. I'm going
8:02
to dump that over in there
8:05
in another bowl.
8:08
And these are coming along nicely. All
8:10
right. Now I'm going to pour this over
8:12
into our spinach
8:15
butter and all. And you can see I'm
8:17
going to take that spatula and make sure
8:19
I get every bit of that butter
8:22
that's in that pan.
8:26
And I've got one cup of griier cheese.
8:34
And I'm just going to mix that together.
8:41
You wouldn't think about eating spinach
8:43
for breakfast, but it really, really is
8:45
good. All right,
8:51
now I'm going to brush our puff pastry
8:55
with a little melted butter.
9:02
This breakfast is sure going to beat the
9:04
heck out of a bowl of cereal. All right.
9:07
Now, I'm going to take our filling
9:11
[Music]
9:13
and I'm going to just spread it over our
9:16
puff pastry.
9:19
You know, Michael and I are having this
9:21
for breakfast, but this dish would also
9:25
make a wonderful ordev if you're having
9:27
a cocktail party. Uh this is a very
9:30
versatile dish.
9:33
All right.
9:35
Now, we're going to take our our pastry
9:39
and we're just going to start rolling
9:41
it. And we want to roll it fairly tight.
9:45
And I think you're probably
9:48
getting the idea of what we're going to
9:50
wind up with.
9:54
Ain't that pretty? Pretty piece of
9:57
dough. All right. Now, I'm going to come
9:59
in here and I'm going to cut that little
10:01
end off because you can see I didn't
10:03
bring the filling all the way to the
10:05
end. So, I'm going to cut that off. And
10:08
then I'm going to start
10:11
slicing this into about quarter of an
10:14
inch
10:15
pieces. Just like that. Now, if y'all
10:18
want to really get ahead of the game,
10:20
you can make this ahead and put this in
10:23
the freezer. And then all you have to do
10:26
is pull it out, let it thaw for a
10:29
minute, and then finish it up so you can
10:32
really enjoy your morning in bed.
10:37
This is a great way to get vegetables in
10:40
Michael cuz I have to tell you, when
10:42
it's time for me to get the salads
10:44
together and bowl them up, you know, he
10:48
always says, "No, I don't think I'm
10:50
going to have salad. I'm on a diet.
10:54
So, this is a great way for me to sneak
10:57
his vegetables in on him because he
11:00
can't resist that puff pastry.
11:03
All right, I'm going to give it a little
11:04
bitty squirt. It won't take much because
11:06
there is so much butter in puff pastry
11:09
already. Now, I'm just going to lay
11:11
these out
11:14
on our sheet.
11:18
So, we're going to put these in the
11:20
oven, a 350°ree oven, and we're going to
11:24
bake them for about 20 minutes. But in
11:26
the meantime, I smell something that
11:29
smells so good, and it's telling me that
11:32
it's ready. So,
11:36
what you think? What you think about
11:38
this cake?
11:41
Ladybird says she likes it.
11:45
Look at that.
11:49
And I'm just going to sit that right
11:51
there and let it cool for a minute. And
11:54
we're going to put in our pin wheels.
11:57
Now I have another tray that should be
12:01
ready.
12:03
And they are. Look how good those look.
12:07
And you can see what I mean when I tell
12:10
you that these would make a wonderful
12:13
appetizer at a cocktail party.
12:20
Ladybird's using the magic word. She
12:22
just said, "Mama."
12:24
I'm going to give Ladybird one of these,
12:26
too, cuz they'll be good for her. The
12:29
spinach in it.
12:32
These are a little little warm.
12:44
Look at these. You're so light. And look
12:46
at the beautiful bottom. How brown it
12:49
is.
12:54
M. And the grier cheese. It almost
12:58
tastes like a cheese straw. Michael's
13:01
going to love them. But you know what?
13:05
I've balanced our cinnamon cake with a
13:09
savory. When we come back, I'm going
13:11
back to something sweet. How about a
13:13
pancake that you bake in the oven?
13:19
Sounds pretty good, don't it?
13:23
M.
13:26
[Music]
13:34
Hey, welcome back y'all. Now, our cake
13:36
has cooled a little bit and I'm going to
13:38
bring it over here and I'm going to turn
13:40
it out.
13:43
onto my cake stand. And I'm just going
13:46
to flip it
13:48
and hope I hear it.
13:52
Plop out.
13:55
Yeah.
13:58
Look how good that looks. But because
14:01
it's got the pecans and the sugar
14:05
on the other side, I think I'm going to
14:06
turn it. There you go. I think this
14:09
side's prettier. Don't y'all? And I've
14:12
got some beautiful pansies from my
14:14
garden that I'm just going to garnish it
14:17
with.
14:20
And then I think I'm going to cut me
14:21
just a little taste.
14:25
I can test this and it'll just be all
14:29
right. It won't hurt for one slice to be
14:31
missing out of it.
14:34
Oh, Cody,
14:37
come here. Cody, you want some cake?
14:40
You want a bite of cake.
14:44
[Music]
14:47
Okay,
14:51
this is wonderful. Y'all going to love
14:53
it.
14:55
Smear it with a little butter.
14:59
It'll be over the top. Okay, y'all move
15:02
on in here with me
15:05
because the my next recipe I think y'all
15:07
are going to like. I'm going to be
15:09
making an ovenbaked
15:11
Dutch apple pancake that we never have
15:15
to pour out on a griddle and worry about
15:17
is it going to turn out right. And I'm
15:20
going to start by heating up a skillet.
15:23
I'm going to take two cans of apple pie
15:27
filling.
15:29
Do y'all know there's a lot of different
15:31
variations to the pancake depending on
15:34
which country you're in? And I think the
15:37
Dutch
15:40
quite often bake their pancakes in the
15:42
oven. And you can find all different
15:45
varieties.
15:47
You can you can find savory pancakes.
15:50
Quite often they make a tiny pancake
15:54
perhaps filled with a custard that they
15:57
serve for dessert.
16:00
Now to our apples and our butter, I'm
16:02
going to add
16:05
one teaspoon of ground cinnamon. That's
16:07
going to add a nice little spice to our
16:10
apples.
16:12
All right. Now, while that's heating,
16:14
I'm going to move down here and I'm
16:15
going to start making the batter that's
16:17
going to form my pancake.
16:20
And I'm going to start with three eggs.
16:22
I'm going to just give those a quick
16:24
little beat. And then I'm going to add a
16:26
half a cup of milk.
16:33
And then I'm going to add one tablespoon
16:36
of sour cream.
16:40
All right. I'm going to add
16:43
one teaspoon of lemon zest.
16:47
And that's going to give it a nice
16:49
little just a little tart bite.
16:53
And then I'm going to add 1/2 a cup of
16:56
allpurpose flour. And this doesn't have
16:59
to be totally smooth. You don't want to
17:02
overbeat your pancake or your waffle
17:05
batter.
17:07
[Music]
17:08
Now, I'm going to come over here and I'm
17:10
going to pour it directly on top of
17:13
those apples.
17:14
Looking pretty good, isn't it, y'all?
17:18
And I'm going to transfer our pancake to
17:21
a baking sheet just in case it spills
17:24
over. I don't want a big old mess in my
17:27
oven.
17:36
Okay, so I'm going to gently
17:40
walk this over to the oven cuz you can
17:42
see I got my pan really full and it's
17:45
heavy. My arms almost have the shakes.
17:48
It's so heavy.
17:54
Okay.
17:58
All right.
18:03
So, in the oven that goes. And when we
18:06
come back, just in case this dish hadn't
18:09
been fast enough for you, I'm going to
18:11
show you some breakfast tips that are
18:14
even quicker and a great way to start
18:16
your day. So, if you're short on time,
18:19
come back cuz I'm going to show you how
18:21
to make up.
18:24
[Music]
18:29
There's nothing better in the morning
18:31
than a smoked salmon mixed up in cream
18:34
cheese with some chopped onions and some
18:36
capers. You can make a spread out of it
18:39
and spread it on that nice fresh bagel.
18:42
Or you can make beautiful little salmon
18:44
roses and have all your condiments, your
18:46
capers, your lemon juice, your onions,
18:49
and just serve it right on top of your
18:51
bagel. Now, you can't get any faster
18:53
than that or more delicious Yes.
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