Up next in 10
3 Chocolate Dessert Recipes - Paula is sharing delicious chocolate dessert ideas to welcome new neighbors, including chocolate whoopie pies and a cracker candy recipe with saltines! Paula’s Home Cooking, Season 1, Episode 13.
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00:00 Intro
3:50 Pine Bark Recipe: https://www.pauladeen.com/recipe/pine-bark/
9:02 Two Brothers' Chocolate Gobs Recipe: https://www.pauladeen.com/recipe/two-brothers-chocolate-gobs/
15:21 John Berendts' Favorite Angel Pie Recipe: https://www.pauladeen.com/recipe/john-berendts-favorite-angel-pie/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hi there.
0:01
I'm Paula Dean.
0:02
And today I'm gonna hitch up the welcome wagon
0:05
and show you how we country folk
0:07
make our new neighbors feel right at home.
0:10
First up the simplest, sweet
0:13
and savory treat that you'll ever whip up.
0:16
Secret ingredient, Saltine crackers.
0:20
And if that's not sinful enough,
0:22
my boys all time favorite Two Brothers' Chocolate Gobs.
0:26
It takes me right back to the good old days
0:29
and last but not least,
0:31
a meringue top Chocolate-filled Angel Pie whips.
0:36
So pass the milk, let your sweet tooth run ramp,
0:39
but and welcome to the neighborhood.
0:43
Today I'm gonna be preparing a housewarming gift
0:45
for a new neighbor that's just moved in.
0:47
Here in Savannah we always welcome somebody
0:49
with something yummy to eat.
0:51
And today we're gonna do a chocolate housewarming basket.
0:55
But before I can get started,
0:57
I need to get some fresh chocolate from my friend Terry
1:00
at Alps sweet shop.
1:02
He always has just what I need.
1:05
Hey Terry.
1:06
- Hey Paula, how are you?
1:07
- I'm fine. How you doing darling?
1:08
- I'm Doing good today.
1:09
- Get me ready.
1:10
- We're getting you with some tempered milk chocolate.
1:12
- It just looks fabulous.
1:15
- Well, I know how much you like milk chocolate
1:17
over the bar. - You know I do.
1:18
And as I was coming through,
1:20
I found this long-some little pretzels
1:22
- Well, you know, there's only one thing to do with that
1:24
- Can I?
1:25
- But by all means, feel free.
1:28
- Oh, my gracious.
1:30
- We've been making some molded bars for you.
1:35
- It's orgasmic, it's fabulous.
1:38
- This is the best milk chocolate you can get.
1:40
It's loaded with cocoa butter.
1:42
It's smooth, creamy.
1:45
Of course I wouldn't expect you
1:46
to tell me anything different.
1:48
- Its Fabulous. If you had a straw would work out real well.
1:51
- Why Terry is your chocolate so good?
1:53
- Well, I can't take the credit for why my chocolate
1:56
is so good.
1:57
I'm a third generation.
1:58
My wife's grandfather started in 1922 and the only thing
2:03
I'll take credit for is I'm smart enough to know
2:05
if it's not broken, don't fix it.
2:07
It's the same recipes for the last 80 years.
2:10
- In any special way that process
2:12
that you have for melting this?
2:14
- A simple matter of heating to destroy the cocoa butter
2:17
and sugar crystals.
2:19
And then we slowly cool it down and reheat it very gently.
2:24
- What's the most important thing to look for
2:27
when you're picking up your chocolate?
2:28
- Well, you can't go wrong
2:29
by going to a quality chocolate shop.
2:33
Check the age of the chocolate, chocolate has a pretty
2:35
good shelf life, but it does dry out.
2:38
And it's more absorbent to older than baking soda.
2:40
The biggest mistake people make is putting chocolate
2:42
in the refrigerator.
2:44
And two days later they say,
2:45
what is wrong with this chocolate?
2:47
- It kinda gets a widey look.
2:49
- Bring it back to me.
2:50
First question I ask is where did you store it?
2:50
And I said, well, right next to the broccoli
2:52
and chilli that I had last...
2:54
And that's just what it tastes like.
2:55
So now these will take about eight minutes.
2:58
So if we follow it down,
3:00
we should have a pretty good finished product.
3:03
And this, we should see here releasing
3:06
from the mold
3:07
- I see it.
3:08
- And they pop out.
3:09
- Perfect.
3:10
- And these should have,
3:11
if they set up correctly, a snap.
3:14
- Perfect.
3:15
- And that's tempered chocolate.
3:16
Would you like to...
3:17
- You know, you know, I would.
3:20
if it's half as good, hard as it was melted back then?
3:25
- Well this allows your palate to really work it
3:28
in your mouth and really get a good taste of it.
3:31
- so wonderful.
3:32
Terry, thanks so much.
3:33
You've taken great care of me.
3:35
- Well, it was a pleasure, Paula, you're good to go.
3:36
You've got your milk chocolate, your semisweet
3:39
your semi-sweet chips and your cocoa powder.
3:42
- Great. - Good luck.
3:43
- Thank you dear, it's been great being with you.
3:45
- It was nice having you.
3:49
- All right.
3:50
I've gathered up all my chocolate
3:51
and we're gonna go straight
3:52
into making one of my favorite easy little candies.
3:56
They're called pine barks.
3:58
And it has two of my favorite things, salt and sweet.
4:03
The combination is so, so good together.
4:07
And we're gonna start
4:08
with just an ordinary Saltine cracker
4:09
that you've got in your pantry
4:13
and we're gonna put them on to a lined baking sheet.
4:17
And we're gonna spray this a little bit
4:19
because by the time we put our caramel on it,
4:22
it'll wanna stick if we're not careful.
4:25
And we're gonna lay our saltine crackers out
4:28
and it's important that salt side be up.
4:33
And this should take about 35 saltines.
4:37
I love the combination of salt and sweet.
4:41
I don't know why I just do, and we're gonna keep
4:44
lying in the pan until we have it all done.
4:47
Like I said, you'll just be amazed
4:49
at how delicious this simple little candy is.
4:53
And this is a good little candy
4:54
that you can get into your kitchen with your children.
4:57
And they especially love it when you get to the end.
5:00
And we are gonna put this wonderful milk chocolate on top
5:03
and let it melt all into your caramel cookie.
5:06
Now we're gonna start by putting our brown sugar
5:11
and butter into our pot.
5:16
And we're gonna let this cook
5:18
for about two to three minutes.
5:22
We're just gonna let those melt so very, very simple.
5:27
We're gonna start timing
5:28
from the time it starts boiling.
5:31
A ball should be coming up very soon.
5:35
Our brown sugar and butter is starting to boil now.
5:37
So we're gonna cook that for two to three minutes.
5:40
We're not gonna bring it
5:42
to a certain temperature or anything.
5:43
Just let it cook.
5:49
All right.
5:49
This is cooked for two minutes.
5:51
Now we're gonna add a flavoring to it.
5:53
Today I've decided I love chocolate and almonds together
5:57
and caramel.
5:58
I just love almond flavoring,
5:59
but now you can use vanilla if you like.
6:02
But like I said today, I'm gonna use almond
6:06
and look at that, just boiling and going into town in there.
6:11
And we're just gonna pour this brown sugar caramel
6:15
over our crackers.
6:17
Doesn't that look delicious already?
6:20
We're just gonna spread this out gently.
6:23
We're gonna run them in a 400 degree oven
6:25
and we're gonna bake them for six minutes.
6:28
And then we're gonna pull them out
6:29
and put the most delicious milk chocolate
6:32
that you've ever tasted on top
6:34
and let it melt into all those.
6:40
Now real quick while that's cooking.
6:42
I just wanna give you a tip about storing your chocolates.
6:46
You should always keep it in a cool dry place.
6:49
So it'll stay fresh until you want to use it as a snack
6:52
or maybe in your favorite recipe.
6:55
We're gonna take these wonderful little Crackers,
6:58
and we're gonna top them with our chocolate now.
7:01
And you can do this
7:02
with several different kinds of chocolate.
7:03
If you're a dark, dark chocolate lover
7:05
by all means use that.
7:06
Or if you're a semi-sweet use that
7:08
I happened to be a milk chocolate lover.
7:11
So that's what I'm using.
7:12
These yummy pieces of fresh milk chocolate.
7:16
And we're just gonna put it across the top.
7:18
And the heat from our caramel is gonna start
7:20
to melt our chocolate.
7:22
And when it starts melting, we'll just take a spatula
7:25
and completely frost our crackers.
7:28
And if you want to, if you're using a thicker chocolate
7:31
and it doesn't melt quick enough for you
7:33
you can stick this back in the oven just for a minute.
7:36
They help speed up the melting of that chocolate.
7:39
And I like lots of chocolate.
7:42
All right, let's check it and see.
7:44
See that wonderful milk chocolate starting to melt.
7:47
And we're just gonna help it along
7:49
by taking our spatula and smearing it,
7:53
all into the crackers.
7:55
How sinful looking is that?
7:58
it's delectable.
8:00
And after this cools,
8:01
you don't even have to cut this wonderful candy
8:04
because it's already in the shape of the saltine cracker
8:06
and you just pick up one Cracker at the time.
8:10
Doesn't that look yummy?
8:11
All right, we're gonna sit this to the side now
8:13
and let that chocolate return to its original hard form.
8:18
And then we're gonna break them apart
8:20
and we're gonna eat every one of them, but you know what?
8:24
I really love melted chocolate.
8:27
So I can't wait.
8:28
I'm gonna dig on in now.
8:34
This is a wonderful new way to eat a saltine cracker.
8:38
Stick around because the next thing I'm fixing
8:40
to make for you is Two Brothers' Chocolate Gobs.
8:43
And I'll tell you all about those Two Brothers'.
8:46
I so hope y'all are enjoying the show.
8:49
And if you do.
8:51
Be sure to click like, subscribe and
8:53
notification bell so you'll never miss a video.
8:57
And we'll be right back after the break.
9:05
The next recipe I'm fixing to share with y'all
9:07
is probably one of my favorites.
9:09
And I call it Two Brothers' Chocolate Gobs
9:12
It got its name because I used to make these
9:14
for two little boys almost 30 years ago.
9:18
And those little boys name are Jamie and Bobby, my two sons.
9:22
And 30 years later, they still love these as much
9:25
as they used to when they were little boys
9:27
they knew that they could come in and open that refrigerator
9:30
and go to the left-hand crisper drawer
9:32
and find their very favorite chocolate gobs.
9:35
And we're gonna start by making the cake.
9:40
We're gonna start with our sugar and our shortening.
9:48
(mixer whiring)
9:49
Whoa, baby.
9:52
And we're gonna just beat this until it's fluffy.
9:55
We're gonna take our spatula
9:57
and just kind of push it around on that bowl
9:59
because we want to make sure
10:01
it gets mixed up real, real good.
10:04
All right.
10:04
And then we're gonna add our eggs.
10:11
All right.
10:12
Now our next step is to incorporate our liquid
10:14
that goes into here.
10:15
We've got one cup of buttermilk
10:20
and we're gonna add one cup of hot water
10:25
and a teaspoon of vanilla extract.
10:30
And we're gonna just kind of add this slowly term mixture.
10:33
This cake batter will be very very thin
10:36
when we finish with it
10:37
but not in a worry it'll work out just perfect for you.
10:44
We're gonna cut that off a minute and just let it rest.
10:46
While we put together our flour.
10:48
Now this is flour, cocoa, baking powder and baking soda.
10:55
And we're gonna sip those together.
10:57
And then we're gonna add them
10:58
to the rest of our cake batter.
11:01
And we're gonna turn this back on
11:02
and we're gonna add our flour and cocoa mixture
11:06
about a cup at the time into our liquid battery.
11:12
So we put about a cup in there.
11:13
We're gonna let that land together.
11:16
And then we're gonna add another cup
11:19
until we used all of our flour.
11:22
You've almost got it all in now.
11:27
And it's getting just right.
11:29
And last, we're gonna add about a teaspoon of vanilla
11:33
and then we're gonna be ready to pop these in the oven.
11:36
And then we'll start the cream fill simmer
11:39
to these chocolate gobs.
11:43
I think it's just right.
11:46
And we're gonna take our batter
11:47
and we're gonna drop it a teaspoon
11:50
at the time onto an ungrieved cookie sheet.
11:55
Now you can make your cakes different sizes, but I found it.
11:58
This is just the perfect size.
12:01
In this recipe does take a little while to make
12:05
but it's worth it because it makes so many, all right?
12:08
we're gonna slip these in the oven
12:11
and they shouldn't take long at all.
12:15
The next step to our two brothers chocolate gobs
12:17
is gonna be our filling.
12:18
We're gonna start by making a roux
12:21
and this is just flour and milk.
12:25
We're gonna put our flour into our sauce pan
12:28
and we're gonna slowly add the milk.
12:31
So it won't lump on us.
12:32
This roux will actually be our tightening agent
12:35
for our filling.
12:37
So it won't run out of our cakes.
12:39
All right.
12:40
And that's getting mixed up.
12:41
Well, so now we can add a little bit more milk
12:46
and we're gonna stir this.
12:47
And when you think it's too thick,
12:49
it's gonna be just right.
12:50
It's gonna be like a mashed potato
12:53
and we're gonna stir this the whole time
12:55
because once it starts thickening on you
12:57
it'll be thick very, very quickly.
13:00
That's just perfect.
13:01
So we're gonna take it off
13:03
and set it aside and let it cool.
13:05
And we're gonna come over here
13:07
and we're gonna beat our shortening
13:15
and our butter together.
13:18
(mixer whirring)
13:20
We're gonna add our sugar.
13:23
We're gonna whip this until it's fluffy.
13:28
And then we're gonna add our roux.
13:33
Now, if you tasted this, if you tasted your roux,
13:36
you'd say there is no way that's gonna be good, Paula.
13:43
But trust me, when you get it,
13:44
feed into that sugar and butter,
13:46
it's gonna make the yummiest feeling.
13:49
See how pretty and fluffy that is.
13:55
And at this poin, we're gonna add our vanilla.
13:58
Again about a teaspoon.
14:04
All right.
14:05
Our filling is ready.
14:06
And I already have vesome cakes ready and cooled
14:08
from earlier this morning.
14:10
And we're gonna fill them
14:11
with this wonderful light fluffy cream icing.
14:15
Oh, baby.
14:16
That looks yummy.
14:20
Look.
14:22
Look at that delicious little cake.
14:24
No wonder my boys loved them.
14:27
When we finished putting together
14:28
all of our little sandwiches, we're gonna take them
14:31
and we're gonna wrap them in a clear plastic wrap.
14:39
And these go in the refrigerator.
14:42
Like I said,
14:43
I always use the left hand side of the crisper drawer.
14:50
If you think these are heavenly, coming up
14:53
I'm gonna be fixing John Barron's favorite angel pie.
15:02
Its so good.
15:05
I hope y'all are enjoying the show
15:07
and I want to hear from you.
15:09
Tell me what recipes or videos you'd like to see me
15:12
make by just leaving a short comment below.
15:16
Now, let's get back to the show, y'all.
15:22
Most everybody associates Savannah with the book,
15:25
"midnight in the garden of good and evil",
15:27
written by my friend, John Barron.
15:29
And I spoke with his mother and she gave me John's favorite
15:33
favorite chocolate pie.
15:35
And I've gathered all my ingredients and we're fixing
15:38
to make that pie.
15:40
I started this morning with a basic meringue
15:43
which I put into a pot pan
15:44
and just shaped it like a pack rust.
15:47
Now to cook it, you put it in a preheated 450 degree oven
15:52
and we're immediately gonna turn the oven off.
15:54
And we're gonna let our meringue sit in the oven
15:57
for three hours and it will dry out
15:59
and make a wonderful light Brown shell for us.
16:03
So my meringue shell is all ready to go.
16:06
And now we can start the filling part of this wonderful pie.
16:10
We're gonna take our yolks
16:13
that we saved from my egg whites.
16:15
We're gonna add our sugar,
16:18
Water,
16:21
and just a pinch of salt.
16:23
And we're gonna kind of beat these until they're fluffy.
16:26
And then we're gonna add them to unsweetened chocolate.
16:30
Now we're gonna pour these in to our chocolate
16:36
and we're gonna whip our chocolate
16:39
and our egg and sugar mixture
16:42
until it's thick.
16:44
And this is on top of a double boiler over a light vole.
16:49
And it's incorporating
16:50
and starting to get that gooey sinful chocolate look to it.
16:55
And I think it's just about ready now.
16:58
And we're gonna sit this to the side
17:01
and we're gonna let it cool
17:03
because we've got one more step before our pie's completed.
17:08
And the chocolate must be at room temperature.
17:12
Our meringue is ready.
17:13
And now we're about to put our delectable chocolate
17:17
filling all in the center of that beautiful meringue.
17:21
Our chocolate is cooled,
17:22
and we're gonna put two cups of sweetened,
17:28
beaten whipped cream.
17:29
And we're gonna fold that into the chocolate.
17:33
What a combination, right?
17:35
Look at that pair.
17:37
And now we're gonna pour this
17:38
into the center of our meringue.
17:43
How luscious?
17:47
The only thing about your angel pie
17:49
is you do have to do a little planning.
17:51
You can't make this and serve it that day
17:55
unless you start very early in the morning.
17:57
So we're gonna put this in the refrigerator,
18:00
let it chill right before we're ready to serve it.
18:02
We're gonna take it out
18:04
and put just in case we don't have enough.
18:07
We're gonna put more whipped cream on it
18:09
and shaved chocolate.
18:11
When we come back,
18:12
a few things that you shouldn't do with chocolate,
18:15
if you wanna be a sweet success.
18:18
I so hope y'all are enjoying the show.
18:21
And if you do.
18:23
Be sure to click like, subscribe and
18:25
notification bell so you'll never miss a video.
18:30
And we'll be right back after the break.
18:37
Chocolate can be real easy to eat
18:39
but sometimes it can be very tricky.
18:41
So I wanna tell you a few things to watch out for.
18:44
When you're melting your chocolate,
18:46
always always melted over a double boiler.
18:49
Don't ever put it over direct heat
18:50
because chocolate can scorch very easily.
18:53
And if it's scorched, it has to go into the trash can.
18:56
And I wanna give you a hint
18:57
as to what to look for for your chocolate.
18:59
Your chocolate is very shiny when it's fresh.
19:05
When it starts getting a dull look
19:07
like this chocolate is not fresh.
19:11
So always use only your shiny freshest of chocolates.
19:17
And to finish up on our tips today,
19:20
I wanna show you how to shave chocolate.
19:23
Now we have our angel pie here, and we're gonna top it
19:28
with just a little bit more fresh cream
19:33
then we're gonna take just a simple vegetable peeler.
19:36
And we're gonna just peel chocolate curls
19:40
onto that whipped cream.
19:43
The final touch to our pie today
19:45
is gonna be just a couple of sprigs of fresh mint.
19:52
What a perfect topping.
19:56
The baskets all ready now for the neighbor.
19:58
We've got our wonderful little pine bark candies.
20:01
We've got our chocolate gobs
20:03
and of course John Barron's favorite chocolate angel pie.
20:07
And I hope my neighbors will love it.
20:09
And until next time, best dishes.
20:15
Hey, y'all, it's Paula Deen.
20:17
Now, if you enjoyed this video, be sure to like it
20:21
and click the subscribe button as well as the notification
20:25
and bell to be alerted when I post a video.
20:28
Love and Best Dishes Y'all.
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