Up next in 10
During the holidays, whether you’re the host of the party or the party hopper, you can never go wrong with extra cookies and desserts on hand!
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#pauladeen #fullepisodefriday
Paula shows some of her favorite cookie recipes that’ll make just about anyone come runnin’!
Holiday Dessert Recipes - Full Episode
Monster Cookie - https://www.pauladeen.com/recipe/monster-cookies/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean. And during
0:02
the holidays, you know, whether you're
0:04
the host of the party or the party
0:06
hopper, you can never go wrong by having
0:09
extra cookies on hand. So this holiday
0:11
season, I want to make sure you're not
0:13
dipping your hand into an empty cookie
0:16
jar because I want to share with you a
0:19
monster cookie recipe that's just packed
0:21
full of, you know, almost every yummy
0:24
morsel you can imagine. And after that,
0:26
I want to show you a simple lastm minute
0:29
hidden mint cookie recipe that you're
0:31
not going to believe. And then to finish
0:34
everything off, I'm going to make the
0:36
most delectable gingerbread. Girls and
0:38
boys, I can smell them already. And the
0:41
kids are going to love them. So you guys
0:43
preheat those ovens and get your cookie
0:45
cutters out. It's time to get those
0:47
holiday cookies in the oven and get
0:50
Ginger and the kids because I'm going to
0:52
need them since today's show is all
0:55
about holiday cookies. I had to go get
0:58
them out of the pantry so that they can
1:00
help me make this next batch of cookies.
1:03
Look how cute Ginger is and her
1:06
children. Aren't they precious? And the
1:08
first cookie recipe I'm going to share
1:10
with y'all is called Monster Cookies.
1:14
All right. Now, we're going to mix our
1:15
three eggs with one cup of sugar. And
1:19
then we're going to add a half of a box
1:23
of light brown sugar.
1:26
I think this is called a monster cookie.
1:29
Probably because it's got just about
1:32
everything that you would put in a
1:34
cookie, whether it be a chocolate chip
1:36
or an oatmeal or a peanut butter. This
1:39
cookie recipe has it all in one. And now
1:43
we're going to add peanut butter. And
1:45
this is a 12 oz jar of peanut butter.
1:49
And you can use your choice. You can use
1:52
either creamy or peanut. I'm using
1:54
creamy though today. So next we're going
1:57
to add a stick of butter.
2:00
You know, I told you this recipe has
2:02
some of it all in there. And you need to
2:05
make sure that your butter is softened
2:07
to room temperature. Otherwise, it would
2:10
be way, way too hard for you or the kids
2:14
to mix this by hand. All right, so we've
2:17
got our butter mixed up in there real
2:19
good. So, the next thing we're going to
2:21
add is our quick cooking oats. Now, this
2:24
is not an instant and it's not the one
2:26
that takes like 30 minutes to cook. This
2:29
is your five minute quick cooking. So,
2:31
we're just going to dump that in there
2:33
and fold that in. And you see how stiff
2:36
this is getting? It's going to be a real
2:39
real thick batter. Y'all, I've got a
2:42
confession to make. Uh that I forgot to
2:45
add the vanilla, the salt, and the
2:46
baking soda. So, I don't think it'll
2:48
mess up the recipe. So, we're going to
2:50
quickly do that. A half a teaspoon of
2:53
vanilla, a half a teaspoon of salt, and
2:56
two teaspoons of baking soda.
3:00
Nothing like doing a little recipe
3:02
backwards, is it? But it'll still work.
3:05
But we had to make sure we got our soda
3:07
in so they would rise up for us. All
3:10
right, so now we're going to add a half
3:13
a cup of chocolate chips. You can use
3:15
the semieet, the milk chocolate, any
3:17
kind of chip you want. And we're going
3:19
to add a four of a cup of raisins.
3:25
And then Ginger and I are real excited
3:28
now because we're fixing to add
3:30
multicolored chocolate candies.
3:33
Oh,
3:36
Ginger is just too stinking cute, isn't
3:38
she? All right, now we're going to stir
3:40
all these in
3:43
to our batter. Now, I'm going to place
3:45
these by the rounded tablespoon onto a
3:47
parchment line cookie sheet. Um, you can
3:50
use a spray or anything that you really
3:52
want to use. Um, the important thing is
3:55
though
3:57
when we're dropping our cookies that we
3:59
want to make sure that we have them all
4:02
the same size so that you won't have
4:04
some getting done before the others
4:06
because you don't want a cookie that's
4:08
tiny and and burned by the time the
4:12
bigger ones on your sheet are done. Now,
4:15
our oven has been preheated to 350°.
4:18
And you'll want to make sure that you
4:20
don't overbake these. We're going to
4:22
bake um this sheet for about 8 to 10
4:25
minutes, but you'll want to keep an eye
4:27
on it, like I said, and make sure you
4:28
don't overbake them.
4:44
All right.
4:46
And in the other oven, I've got a sheet
4:49
ready.
4:53
All right, we've got a batch ready here.
5:00
Oh, don't those look good?
5:04
They remind me of cookies that my
5:07
grandmother Paul used to make.
5:17
Oh, I can't wait to taste. And and of
5:20
course, you can't have cookies without
5:22
milk, can you? It's my favorite time,
5:25
kitties. It's taste time.
5:30
Look at this cookie.
5:34
I love raisins.
5:38
[Music]
5:41
They're so good. I promise your family
5:44
and friends are going to love this one.
5:47
And when we come back, I'm going to show
5:49
y'all a trick with a refrigerated
5:52
store-bought cookie dough. How to make
5:54
that cookie real real special. And I'll
5:56
tell you about when I made it for Jamie
5:58
and Bobby. And
6:01
y'all don't want to go anywhere, girls
6:03
and boys, because I'm going to show you
6:06
how to make your own gingerbread. And
6:08
that's going to be coming up next. So,
6:10
I'll see y'all back in a minute.
6:18
[Music]
6:26
Today is all about holiday cookies. And
6:30
I'm fixing to share with y'all a recipe
6:32
that makes you look like you're
6:37
really put in a lot of time and effort
6:39
on a cookie when you really haven't. And
6:42
I call it hidden mint cookies. And the
6:44
first time I made it for Jamie and
6:46
Bobby, they had a fit over them and they
6:48
said, "Mama, this is just one of the
6:50
best cookies. How did you get that stuff
6:53
in the center?" And I said, "Well, guys,
6:55
y'all won't believe just how simple this
6:58
cookie is." Now, this is just a regular
7:01
sugar cookie dough that you get in your
7:04
dairy case at the grocery store. And
7:07
we're going to slice these
7:10
real thin.
7:13
And you'll want to make sure that you
7:16
put these a good ways apart
7:19
on your sheet because these are going to
7:21
rise.
7:23
And we're cutting those gosh, probably
7:25
about a four of an inch thick.
7:29
Now, on this cookie dough, I'm going to
7:33
lay a chocolate wafer cookie. And you
7:36
can find these in your grocery store,
7:38
too. Or if you've got some some of those
7:42
chocolate mint Girl Scout cookies, maybe
7:44
in the freezer, you can use those and
7:46
it'll be delicious. Now, we're just
7:48
going to lay a a cookie on top of our
7:51
dough.
7:58
Just like that. And then we're going to
8:00
come back in here and put another slice
8:04
of dough on top of it. Now, you could
8:06
put anything in the inside of this
8:09
cookie. You know, all the little
8:10
bite-siz candy bars. Uh you could put
8:14
one of those in there. Now, I'm gotten
8:17
an egg, just one whole egg, and I've
8:20
beaten it up.
8:23
And I'm just going to brush those
8:26
because now we're fixing to put some
8:28
chopped pecans on top of these. And that
8:32
egg will just help the pecans stick. And
8:35
you could use any kind of nut. So now
8:38
we're going to put this cookie in a
8:40
preheated 375
8:42
degree oven.
8:44
And we're going to let it cook for about
8:47
10 minutes. All right,
8:50
let's get that in the oven.
8:54
And while these are baking, we're going
8:56
to start on our gingerbread people.
9:03
And these are really, really easy to
9:05
make. Uh not quite as easy as those, but
9:08
they're really easy to make. The only
9:10
thing that's going to take time is your
9:12
dough is going to have to sit in the
9:13
refrigerator. All right. Today I've
9:16
mixed up an all-purpose flour, baking
9:18
soda, fresh ground nutmeg, ground
9:21
cinnamon, ginger, salt, butter, dark
9:25
brown sugar, eggs, and last but not
9:28
least, a rich molasses. And after I get
9:32
all these properly folded in together,
9:35
I'm going to get in there, y'all, and
9:36
use my hands to form my dough into a
9:39
ball. And next, I'm going to wrap him in
9:42
plastic wrap and throw him in the fridge
9:43
for about an hour or so so he can set
9:46
up. That'll make him much much easier
9:48
for us to roll out. Might as well go
9:50
ahead and get my milk out while I'm in
9:53
there.
9:56
And this dough is
9:59
is nice and chilled.
10:02
And I'm just going to break off a little
10:03
piece of it
10:08
and work a little bit at the time.
10:11
Now, you'll need some extra flour.
10:16
You want to make sure that you dust your
10:18
rolling pin real good so that your dough
10:21
won't
10:23
stick to your pin.
10:38
Now, I've got a tray
10:42
of gingerbread men already started.
10:46
So, we're just going to take our cookie
10:48
cutter. And you'll want to make sure
10:49
that you run that through the flour so
10:51
your dough won't stick to it as well.
10:58
And look at that. The perfect little
10:59
gingerbread.
11:05
Now, you can put these cookies closer
11:08
together because they're not going to
11:10
rise much because we've used an
11:13
allpurpose flour. All right. So, we're
11:16
going to put these in the oven and we're
11:18
going to bake these for about 10 minutes
11:22
on 350°.
11:24
Now, your leftover dough, you can take
11:26
it and just re-roll it.
11:30
So, we won't have almost any waste at
11:33
all. So, in we go.
11:39
Hey, Randy.
11:44
And I've got a pan ready here.
11:49
And you can see how they've hardly risen
11:52
at all. They're still about the same
11:56
size that they were. And when we come
11:58
back, I'm going to show you how we're
12:02
going to bring these little gingerbread
12:04
people to life. We're going to decorate
12:07
them. And then we're going to taste
12:08
them. And we're going to taste one of
12:10
Bobby Dean's favorite cookies, the
12:12
hidden mint cookies that's in the oven.
12:14
So don't go anywhere because we're
12:17
coming to life.
12:24
[Music]
12:32
Now our cookies are ready.
12:37
Oh, yum. And see how I told you they
12:40
were going to spread.
12:42
These are big cookies.
12:44
So, we're going to let these cool a
12:46
minute. And while those are cooling,
12:48
we're going to come over here and
12:49
decorate our gingerbread men and women.
12:53
So, I'm going to start with some
12:55
powdered sugar. And you'll want to be
12:57
very, very careful that you don't add
13:00
too much milk. Oops, I'm making a mess.
13:04
Because a little milk and confectionate
13:06
sugar goes a long way. So, be very, very
13:10
careful during this step. and just add a
13:14
little bit at a time until you get it
13:16
right because you can always add two but
13:19
you can't take it out.
13:22
All right. Now, we're going to separate
13:24
this
13:31
into three different batches.
13:40
All right. We're going to color one of
13:42
them green.
13:44
Now, you can use your favorite color
13:48
for your gingerbread cookies. All right.
13:51
And in our next bowl, we're going to
13:55
give him some red food coloring.
14:03
And we don't need a whole bunch.
14:07
All right. Just going to spoon him.
14:13
into the bottom of the bag.
14:17
And then I'm going to come over here to
14:19
the corner and I'm going to put the
14:21
tiniest
14:23
tiniest hole. In fact, I'm probably
14:26
going to need my eyeballs for this one
14:29
because we don't want to make that hole
14:32
very big at all. One more time. It's
14:35
just that simple. All right, one more
14:38
little snip.
14:41
All right, we're ready to decorate. And
14:44
the reason I left some white, y'all, is
14:47
because I'm going to come over here and
14:49
I'm going to
14:51
I'm going to make a gingerbread Paula
14:54
with white hair.
14:58
And then I'm going to make a gingerbread
14:59
Michael with just a tougher hair. Cuz
15:03
you know, Michael's losing his hair. So,
15:11
Oh, I love it.
15:14
Okay, now we're gonna give Michael a
15:16
t-shirt.
15:22
[Music]
15:26
Well, right now he's naked from the
15:28
waist down,
15:30
but we're going to fix that. I think
15:32
I'll give him some white shorts.
15:37
He loves his shorts.
15:41
All right, let's give him He's real
15:42
hairy, so let's give him some hair
15:44
coming out of his shirt.
15:50
And there's his eyes.
15:54
And he's got a big old smile, but you
15:57
can't see it for his mustache.
16:02
[Music]
16:05
Perfect.
16:07
All right, let's make him greeneyed.
16:14
I love it. All right, now I'm going to
16:16
I'm going to make me a pretty pink
16:18
dress.
16:36
[Music]
16:37
So, how fun is that?
16:45
I can't get over how much it looks just
16:47
like Michael and kind of resembles me,
16:49
too. Y'all are going to have so much fun
16:52
doing family portraits. But the main
16:54
thing is you're going to be in the
16:56
kitchen with your family having fun
16:58
because that's what it's all about. And
17:00
I want to show y'all this hidden mint
17:02
cookie.
17:10
Look at that surprise center.
17:14
But no one would ever guess that this
17:17
was a refrigerated dough bought from
17:20
your grocery store.
17:23
Gertie, come on and I'll give you a
17:25
cookie. Come here. You ready for your
17:28
cookie? Come here, Renie.
17:31
Oh,
17:33
there you go.
17:35
Aren't those yummy? You know, I'm always
17:39
telling Michael that I just love him to
17:41
pieces and I could just eat his head off
17:46
and I was finally able to do it.
17:52
Love you, Mikey. Y'all stick around
17:54
because when we come back, I'm going to
17:56
show you the easiest recipe for
17:59
chocolate candy that you have ever seen.
18:02
But come back, you're going to love it.
18:10
[Music]
18:17
So today's tip for y'all is all about
18:21
how to make a delicious homemade candy.
18:23
Now, in this pot, I had 2 and 1/2 cups
18:26
of sugar, 6 oz of evaporated milk, and a
18:30
half a stick of butter. And I've cooked
18:32
that for eight minutes. And in this
18:34
bowl, I'm going to add about 34 of a
18:37
pound of chocolate candy,
18:42
about two cups of pecans,
18:45
and a half of a 7 oz jar of marshmallow
18:49
cream. Now, we're just going to pour
18:52
this hot sweetened
18:55
buttery milk
18:57
over all those ingredients.
19:00
[Music]
19:01
And that bubbling hot sweet milk is
19:05
going to melt the chocolate and the
19:07
marshmallow. Look, it looks all
19:09
caramelly
19:11
because the sugar has kind of darkened.
19:16
And you can see we've got a wonderful
19:18
homemade candy in less than 60 seconds.
19:22
So, all I'm going to do is spoon these
19:27
morsels of candy up on parchment paper.
19:30
You're going to want to drop these
19:32
quickly because they cool quickly. M.
19:35
Doesn't that look good? You're going to
19:37
love this one.
19:40
[Music]
19:43
You know, my time that I've had with
19:45
y'all today has kind of just put visions
19:49
of sugar plums dancing through my head.
19:52
Look at this cookie buffet right here.
19:54
You know, whether you choose to do the
19:56
gingerbread cookies with the children
19:58
and everybody make their own portrait or
20:01
the hidden mint cookies
20:04
that are so good or the monster cookies.
20:07
Who can refuse that? And I hope that
20:09
you'll try the tip that I gave you today
20:12
on the homemade chocolate candy. The
20:14
pecan clusters are so yummy. So until
20:18
next time, y'all, I want to send you
20:21
love, best dishes, and happy holidays
20:25
from my kitchen to yours.
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