Up next in 10
This episode is all about chocolate, chocolate confections to be precise and that means going to River Street Sweets Candy Store to get caramel which always makes chocolate better.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #blastfromthepast
In this episode, Paula makes Savannah Chocolate Cake with Hot Fudge Sauce.
https://www.pauladeen.com/recipe/savannah-chocolate-cake-with-hot-fudge-sauce/
and a dessert folks in Savannah LOVE - Chocolate trifle.
https://www.pauladeen.com/recipe/chocolate-trifle/
Show More Show Less View Video Transcript
0:00
hey y'all I'm Paula Deen and today we're
0:03
going to create chocolate confections
0:05
that are the perfect pick-me-up for any
0:07
day and what's a better complement to
0:09
chocolate and chewy caramel so first we
0:12
got to go down to River Street sweets to
0:14
pick up some of the freshest creamiest
0:16
caramel and then we're gonna bring it
0:18
back and we're just gonna drench the
0:20
brownies and ice cream with it then I'm
0:21
gonna be going back to my kitchen where
0:23
I have my recipe book open to page
0:26
delicious cuz that's the only way to
0:29
describe my chocolate toffee trifle and
0:31
then finally it's the Savannah chocolate
0:34
cakes smothered in hot fudge sauce so
0:37
y'all bring your sweet tooth because
0:39
there's always room for chocolate
0:49
[Music]
1:04
[Music]
1:11
good morning today's show is about sexy
1:15
southern chocolates and I'm gonna be
1:17
running down to River Street Suites in
1:19
hopes of finding some caramel to go with
1:22
our chocolate it's gonna be a real sweet
1:25
show today so I hope y'all will stick
1:27
with me
1:31
[Music]
1:35
are you doing get it riddle
1:38
well I'd love to try some of your peanut
1:40
brittle hmm everything looks so good but
1:44
what I'm what I'm here today for is
1:46
actually some caramel can I go in there
1:51
with Pat hey Pat hello girls tell me
1:55
that you ready yeah what's wrong with
2:01
this right here that one is let sitting
2:04
around all car this now we'd all close
2:12
the girls to me that you made my caramel
2:14
almost ready yes ma'am right here now is
2:17
this the same caramel that you cover
2:18
your apples with yes ma'am we put it
2:21
into bear claws awesome holy snow so
2:24
good do you want me to lick your beaters
2:26
for you
2:29
it's temptation Yahoo my goodness yes
2:44
well Pat you're the man there you go be
2:47
careful how hard it is hottie let me get
2:51
a good grip okay thanks honey you know
2:53
I'll see you next trip isn't that a
3:02
great store when I want to give somebody
3:04
a special gift I always call them
3:06
because they've just got the sweetest
3:09
candies in the world and I lucked up
3:11
today I came back with the caramel and I
3:15
can't wait for us to use it and the
3:18
first recipe that I'm gonna start with
3:20
is so quick and easy today I'm actually
3:22
gonna start with a prepackaged brownie
3:25
mix and you'll just follow the
3:28
instructions on the brownie package do
3:32
just like it says now I actually prefer
3:35
the brownie mix that they refer to as a
3:37
chewy brownie so follow the instructions
3:40
for the chewy brownie and they'll be so
3:43
good now mine calls for water oh and two
3:49
eggs and we're gonna beat this up for
3:52
about 50 strokes it's so simple you
3:55
don't have to pull out your electric
3:56
mixer for this one alright now I've
3:59
given this one about 50 whacks so I'm
4:02
gonna come over here and I'm gonna
4:04
lightly grease a 13 by 9 by 2 pie in I'm
4:08
just gonna scrape that into our pan just
4:13
gonna spread those out evenly and now
4:17
I'm gonna take brown sugar and butter
4:21
and my butter has been brought to room
4:25
temperature so it's nice and soft and
4:27
I'm just gonna cut that in by the time
4:29
you get it right it should look like
4:31
kind of a very coarse cornmeal now I've
4:34
got our butter cut into our brown sugar
4:37
and I've thrown in some pecans and I'm
4:40
gonna just stir those around into our
4:44
brown sugar and butter and now I'm gonna
4:47
sprinkle this it on top this is a great
4:50
way to take a prepackaged brownie mix
4:53
and make it extra special alright now
4:56
we're gonna put this in the
4:58
and we're gonna cook it according to the
5:01
directions on our box which is 350 for
5:05
about 25 minutes all right I've got that
5:09
one in the oven ready and you know I've
5:11
got another one right over here waiting
5:13
to come out oh and it smells so good I'm
5:19
gonna sit him right there because I'm
5:23
gonna dig into some of this rich caramel
5:28
that we got from River Street sweets and
5:31
I'm actually gonna just delicious
5:40
so delicious now I'm gonna heat this
5:43
very lightly because I'm not through
5:46
with those brownies yet there's some
5:48
more things we're gonna do to those bad
5:49
boys and while I'm waiting for that to
5:53
soften I think I'll go ahead and start
5:55
cutting on my brownies oh gosh that
5:59
crunchy top is so delicious
6:04
all right now caramels starting to heat
6:07
up a little oh I think that caramels
6:12
about to get right where we want it all
6:15
right I think that I'm gonna begin by
6:19
taking me out a brownie you know that
6:25
first square is always the hardest to
6:29
get out I think he looks so good I've
6:43
been a good girl so I think I might put
6:45
two on there all right and I'm gonna
6:47
turn this down extra low because I
6:50
caramel is just perfect to finish off
6:54
this dessert I've got some ice cream
6:56
already made in the freezer I'm gonna
7:01
just use a store-bought ice cream for
7:04
this rather than making any because I
7:06
want this to be delicious
7:08
but quick and simple so I'm gonna just
7:11
get me a nice
7:12
ground ball of ice cream and I'm gonna
7:16
kind of quickly form him in my hands
7:19
melt him quickly I'm gonna toss him in
7:22
nuts now you can actually do this
7:24
earlier you can make you a bunch of
7:27
these and have in the freezer right
7:28
ready ho that's looking like a pretty
7:32
good Sunday at NIT I'm gonna drizzling
7:36
with a little of the caramel from River
7:39
Street sweets to go on top of the
7:44
caramel that I actually baked into the
7:47
brownie and I can't eat this without
7:51
whipped cream and a cherry on top don't
8:02
you just look wonderful and this is one
8:06
of those dishes that's nice to share
8:08
with somebody
8:11
look the caramel is beginning to harden
8:14
from the cold of the ice cream mmm no
8:20
wonder they love those caramelized
8:22
brownies y'all grab a cup of coffee and
8:24
don't go anywhere because coming up next
8:26
I'm gonna be making a Savannah chocolate
8:28
cake with a hot fudge sauce so y'all
8:30
stick around it's gonna get sweeter
8:34
[Music]
8:40
[Music]
8:48
I'm just gathering up the last of the
8:51
couple of things that I'm gonna need to
8:52
finish off my Savannah chocolate cake
8:56
with a hot fudge sauce now I'm gonna
8:58
start by putting our brown sugar in our
9:00
mixer and I'm gonna use about a half a
9:03
cup of shortening not butter so I'm
9:11
gonna cream those together all right now
9:13
I'm gonna add a little buttermilk and
9:15
you'll see I keep playing with the speed
9:18
on my mixer depending on the appropriate
9:21
time for high speed versus low speed all
9:25
right I've got some chocolate that I've
9:27
melted so now I'm gonna just add that to
9:31
the cake mixture and I'm using an
9:34
unsweet chocalate for the cake batter
9:36
all right well that's mixing I'm gonna
9:39
take all purpose flour and a little salt
9:41
and baking powder and sift those
9:45
together real quick and I'm gonna add my
9:51
eggs one at the time
9:57
and the last one
10:02
all right now I'm gonna lower that speed
10:04
on the mixer and I'm gonna add a flower
10:07
to that a little bit at the time and you
10:11
can see it starting to get nice and
10:13
creamy now and a nice chocolaty color
10:16
all right now I'm gonna finish off our
10:19
cake by adding about a teaspoon of
10:21
vanilla flavoring and we're ready to go
10:24
there's nothing to it and in that a
10:31
pretty chocolaty color now I'm gonna
10:34
pour my batter into a prepared greased
10:36
pan it's been dusted with flour I'm
10:45
gonna spread that out evenly into our
10:48
pan and then I'm gonna give it just a
10:51
couple of whacks on the counter to level
10:56
it out and that'll prevent little holes
10:59
all through your cake because you've
11:02
gotten that air out of it and brought it
11:03
to the top and busted them out okay so
11:05
this one's ready to go in the oven we're
11:07
gonna cook it at 350 for about 40 or 45
11:10
minutes and while that's baking I'm
11:18
gonna come over here and make our fudge
11:19
sauce so I'm gonna start with a stick of
11:22
butter and German chocolate I think
11:27
that's about 4 ounces and then a
11:30
unsweetened chocolate and we're just
11:32
gonna let that melt together and then we
11:35
don't have it just three more
11:36
ingredients to add to it I'm gonna add a
11:41
little bit of evaporated milk you can
11:46
hear our pants nice and hot and then
11:48
we're gonna add a little bit of powdered
11:51
sugar and we're just gonna go back and
11:53
forth with these ingredients until
11:55
they're all used up sauce is gonna be
11:59
delicious
12:00
on that cake all right the rest of the
12:03
milk and then the rest of the powdered
12:06
sugar I'm gonna let this come to a nice
12:09
ball and cook for about 8 minutes until
12:12
it's thick and creamy and
12:14
that's it there's nothing to it now I've
12:16
got another cake in the other oven that
12:18
should be ready and we'll pull it out
12:21
let's see what we've got
12:23
oh it looks good
12:28
and you can see by me knocking out the
12:31
air bubbles what a smooth finish it
12:34
gives us to our cake now I'm gonna take
12:36
this off of the stove because I've
12:38
actually made some earlier and I'll show
12:41
you what it looks like after it's cooked
12:44
for eight minutes and cooled a little
12:46
bit you can see it's kind of gotten
12:49
thick looks so good well I don't know
12:56
about y'all but I'm ready to have me a
12:58
piece of that chocolate cake but before
13:00
I serve myself a piece of cake I'm gonna
13:02
add the vanilla to this sauce because
13:04
you know you don't want to add extracts
13:07
while your dishes are cooking because
13:09
you don't want that flavor to evaporate
13:11
so we're gonna add it at the last minute
13:13
okay mmm looks delicious and I think
13:19
with our room of the chocolate it just
13:21
smells so good and you know I don't
13:24
think I'm gonna put anything on my piece
13:26
of cake but the hot fudge sauce believe
13:29
it or not and maybe a few chocolate
13:31
curls and maybe just a little extra mmm
13:36
looks just delicious doesn't it mm
13:42
that's so beli pleasing y'all stick
13:45
around because coming up next one of my
13:47
favorite ways to put a dessert together
13:51
chocolate trifle
13:54
[Music]
13:59
[Music]
14:09
the last dessert I'm gonna finish up
14:11
with today is a dessert that Savannah
14:14
ins dearly loved and that's trifles
14:17
now we haven't make all kind of trifles
14:19
in Savannah we just love our trifle no
14:21
matter which way we get it so for
14:24
today's dish I'm simply using a boxed
14:27
cake mix so I have just followed the
14:29
directions on the cake mix box and I'm
14:33
going to cook it according to the
14:34
instructions on the Box give it a couple
14:43
of whacks and into the oven it goes now
14:54
I've got one that's already ready yeah
14:57
it's pulled away from the pan now this
15:00
is a great way for you to know if your
15:05
cake is done or not when it starts
15:07
pulling away from the dish you know it's
15:10
ready all right now we're gonna Pierce
15:12
our cake now you can do this with a fork
15:15
or skewers but we're just gonna come in
15:17
here and it doesn't matter if some of
15:19
your cake sticks to your fork and it
15:21
messes up that's alright it'll just make
15:23
it that much better and give it that
15:25
much of a bigger hole for us to pour our
15:29
liqueur on it so that looks good you
15:31
want plenty of holes and normally I'll
15:34
use some kind of liqueur but you know
15:37
today I think I'm gonna use something a
15:40
little different I made a new friend the
15:42
other day in the restaurant she was so
15:44
cute her name was Mary Alice Pitchford
15:47
and she was telling me about a product
15:50
that she had found that she just loves
15:52
because it has no carbs and no sugar so
15:57
she ran to the car because she said
15:59
Polly would you believe I have a bottle
16:01
in the car
16:02
normally Mary Alice puts this in her
16:04
coffee because it makes her feel like
16:06
she's almost having a rich sinful
16:10
dessert coffee now I'm gonna put about
16:13
1/2 a cup of this because I want this
16:15
good and moist and I'm gonna stick it in
16:17
the refrigerator
16:22
I don't too much worry about putting too
16:24
much of this because there's no alcohol
16:26
in it so if any of the children get a
16:29
hold to it then they won't catch a buzz
16:35
so I'm just gonna slip this in and I've
16:44
got another one right here that's been
16:47
soaking and these are so easy to
16:51
assemble
16:51
there's no no laws or rules that you
16:54
have to follow a trifle now I'm gonna
16:57
cut our cake in fourths starting down
17:00
the middle and then making two more cuts
17:06
all right I'm gonna put together the
17:09
cake in different layers I'm actually
17:11
gonna horde just a little chocolate
17:14
syrup on the bottom of the trifle dish
17:16
so that the cake that I put in on
17:18
actually has something to stick to
17:20
alright I think I'm gonna get this bowl
17:22
a little closer to me and I think I can
17:24
do it a little easier with it closer so
17:27
I'm just gonna drop my cake in chunks it
17:30
doesn't matter what it looks like just
17:32
as long as you keep your layers a little
17:35
even like I said there's no rules you
17:37
just make your own rules as you go now
17:40
I'm gonna pour it a little bit more
17:42
syrup over the cake this is one of those
17:46
wonderful desserts that you can make
17:48
ahead of time or even the day before
17:50
alright I'm gonna take a little whip
17:52
cream and just put a layer of that in
17:55
there it's looking like a hot fudge
17:57
sundae looks so good all right now I'm
18:01
gonna crumble up a little bit of my
18:04
favorite chocolate candy bar and it this
18:07
is a toffee so when Michael bites into
18:10
it he'll have big chunks of crunchy
18:13
candy all right now we're gonna come in
18:15
here with another layer of cake
18:17
see our pretty layers high it's coming
18:19
together a little bit more chocolate mmm
18:24
another layer of chocolate candy bar I'm
18:27
gonna do another little layer of cream
18:29
just gonna kind of spread it out a
18:31
little bit kind of right there in the
18:34
center like I said no rules
18:36
this party and it's ready okay so I'm
18:39
ready to dip me up a little taste I
18:41
can't stand it oh look I'm gonna get
18:46
down and then get me some of that fresh
18:49
whipped cream mmm
18:53
oh and make sure I get some of that
18:56
candy bar and I'm gonna top it with I
19:00
think just a little bit more this hot
19:02
fudge sauce and this was actually the
19:06
same sauce that I made for the other
19:08
cake so you can do lots of things with
19:11
that one sauce you know too bad this is
19:17
an only sized spoon that I could find
19:19
but I'll make it work mmm we know what
19:30
we're doing in Savannah Georgia y'all
19:33
stick around and then I'll be right back
19:34
for some tips y'all don't get too far
19:37
[Music]
19:43
[Music]
19:47
I just love desserts now when you're
19:53
baking cookies and cakes you have to go
19:56
by a formula but when it comes time to
19:58
eat them you can do so many things with
20:01
them you can buy vanilla ice cream and
20:03
personalize everybody's bowl with
20:05
peppermint or Oreo cookies or cookie
20:08
dough even and for cereals try taking a
20:12
sweetened cocoa and sprinkling on your
20:15
cereal it will be so good so I hope all
20:19
of these tips will come in handy for you
20:21
I've changed into something a little bit
20:24
more comfortable and I'm here waiting on
20:25
Michael and I have all of his favorite
20:28
chocolate desserts the chocolate toffee
20:30
trifle and the Savannah chocolate cake
20:33
with a hot fudge sauce and these
20:35
caramelized brownies topped with fresh
20:37
vanilla ice cream and whipped cream I
20:40
hope I've given you some great ideas for
20:42
your sexy chocolate night with your
20:44
favorite person too so until next time
20:47
America I wish you sweet dishes from my
20:51
kitchen to yours
20:52
[Music]
#Food & Drink
#Hobbies & Leisure