0:02
Listen, this would be the...
0:03
Is this the 11th cookie?
0:10
- [Crew Member] It's your 11th cookie
0:11
that you've made so far. - Yes,
0:13
that's what I'm trying to think.
0:14
- [Crew Member] They're not in order, so.
0:15
- Right, they're not gonna be in order,
0:18
but this is the 11th number of cookies.
0:24
And we'll have one more after this,
0:26
and then we'll have the 12 days of Christmas cookies.
0:31
I really was impressed with the recipes that y'all shared
0:36
with us this Christmas.
0:38
I wouldn't turn none of 'em down.
0:41
They were all so delicious.
0:44
So, but now it's time for me to share with y'all.
0:49
that I have been making since my boys were
0:56
Bobby was probably six.
0:57
Jamie was probably eight.
0:59
I've been making 'em a long time.
1:01
I've told the story in one of my cookbooks
1:04
about these precious little boys.
1:09
They'd run in the house and open up the crisper
1:12
'cause I would wrap them individually in a plastic wrap,
1:16
and they'd throw 'em all out to their friends.
1:20
And every one of 'em had snot running down
1:25
out of their nose, and they were sweaty,
1:27
and they kind of stunk.
1:29
And I'd love to go back to that day
1:32
to see my babies run in and ask for
1:39
All right, so I'm moving on to Two Brothers' Chocolate Gobs.
1:44
It's just a little time-consuming, y'all.
1:54
See, it's been a long time since I've made this.
1:58
- [Michael] Been a long time you've divided butter.
2:01
- Well, this is actually not butter, Michael.
2:04
- It's butter-flavored vegetable shortening,
2:09
but it looks like butter, doesn't it?
2:11
All right, so I've got my vegetable shortening,
2:16
my butter-flavored shortening.
2:20
This makes a lot, lot, lot of gobs, y'all.
2:24
We're gonna add the eggs now
2:29
and continue to beat this.
2:33
These are some hard shells.
2:36
Those eggs are eating...
2:39
Those chickens are eating a lot of-
2:43
- Oyster. - Oyster shells, yeah,
2:45
because we give 'em oyster shells,
2:47
and that makes their shells so much harder,
2:51
you know, so much harder to break.
3:05
Okay, so I'm gonna go ahead and put in my vanilla
3:12
while I've got this nice and creamy.
3:17
Uh-oh, I'm gonna turn...
3:19
I've gotta have a cup of boiling water.
3:21
So I'm gonna turn that water off because it is boiling.
3:25
All right, add eggs, combine to beat.
3:27
Stir in buttermilk and boiling water.
3:42
Okay, in goes the boiling water.
3:48
Stir in the buttermilk, the boiling water,
3:51
and then blend this into the creamed mixture at low speed.
4:02
And you do wanna make sure that's at low speed,
4:06
because this is real thin.
4:11
Okay, so that's nice and mixed.
4:15
All right, I've got to have another bowl
4:19
because now we have to,
4:27
We have to sift our dry ingredients together.
4:39
I knew I couldn't do this without getting it everywhere.
4:55
let's see what that is.
5:01
a half a teaspoon of baking powder
5:02
and two teaspoons of baking soda
5:05
that I'm mixing in with our flour.
5:19
There's enough room now for me to throw in the cocoa.
5:26
All righty, that gets it.
5:29
We got all four cups of that flour and cocoa,
5:33
the dry mixture, into our wet,
5:36
and now we're ready to drop little dollops
5:40
onto our baking sheet.
5:42
And the thing about whoopie pies
5:47
or pies made with cookies and all that,
5:52
you can really make 'em any size you want to.
5:55
Eddie was just telling me that his grandmother,
5:58
when she made their whoopie pies,
6:00
he said they'd be like this big
6:03
and the filling like that high.
6:08
I usually drop it by the teaspoon-full,
6:12
and so I'd wind up with a gob like that.
6:15
And it says to bake these on a
6:19
ungreased cookie sheet, but.
6:28
about that much 'cause it's gonna come out pretty good.
6:33
And I'm just gonna do three across
6:37
because I don't want them to touch each other.
6:43
And you can see all of our cakes over here.
6:49
now this was my hand doing this batter,
6:54
and you can see I made 'em real small, almost like a two,
6:58
well, two-to-three bite whoopie or gob.
7:03
And this was Eddie's,
7:04
and that's the size I had always made them before.
7:08
So, the filling makes these so good.
7:12
Now what we're gonna do is put in five tablespoons of flour,
7:17
and we're gonna incorporate a cup of milk.
7:22
And you wanna do this slowly,
7:26
you know, to make sure you get the lumps out of it.
7:31
Now we're gonna put this over like medium heat.
7:38
And we're gonna cook it until it's real thick.
7:42
And I mean, it's gonna get real, real thick, y'all.
7:49
(gas lighter clicking)
7:52
Okay, that's right on medium.
7:56
And you'll wanna make sure you stir this.
8:01
It's gonna be delicious.
8:06
And after this gets real thick,
8:08
we're gonna have to let it cool completely
8:12
because we've got our shortening, our butter,
8:14
and our sugar and vanilla down here
8:17
that we're gonna incorporate your flour milk,
8:25
We're gonna have to incorporate it in that,
8:27
and it's got to be cool
8:33
least your filling turns too soft.
8:37
You know, you don't want that.
8:39
This is how thick it should get.
8:50
And we're just gonna let this cool.
8:55
And I think I'm gonna help it along
8:59
by sticking it in the fridge.
9:01
Our flour and our milk mixture has totally cooled.
9:06
Can you see how thick that is?
9:09
So before we get started, I'm gonna take my mixer,
9:14
and I wanna get this, you know, back
9:16
to a more creamy stage.
9:19
Okay, so we're gonna get out another bowl.
9:27
And we're gonna cream our butter,
9:33
our shortening, and our sugar and vanilla.
9:39
All these cute little quarter stick, half sticks.
9:41
They're half sticks, right?
9:44
That's great for if you're a single person,
9:47
you know, living alone.
9:50
That's a great size for,
10:06
This is not nearly as good as that butter
10:09
if you try to eat it.
10:15
Okay, I'm gonna add our butter, I mean, our sugar
10:19
to the butter and solid shortening.
10:24
I'm gonna add our vanilla.
10:34
Looks like mashed potatoes, doesn't it?
10:35
- [Crew Member] Yeah, it does.
10:36
Well, definitely the flour.
11:01
Okay, so we're gonna wanna make sure
11:04
that we get this nice and creamy.
11:11
All right, it's time to start filling
11:21
So I'll do mine first, the little tiny ones,
11:26
you know, and it just depends on how much filling you want.
11:31
But you wanna make sure that you use the same size,
11:37
you know, so they'll match.
11:41
All right, I think these two are the smallest.
11:53
And like I said, I wrap, (cellphone ringing)
11:56
I wrap each one of them individually, y'all.
12:01
This is a final product.
12:02
I still gotta wrap 'em in the plastic wrap,
12:04
but, oh my goodness.
12:08
Brings back so many memories.
12:10
Now y'all, it has been so long since I made these
12:13
'cause my children don't eat as much sweets as they used to.
12:19
But I would probably almost 1 1/2 times the filling
12:25
because I do like them almost overstuffed.
12:42
I think that your children will love 'em,
12:46
and your big children like your husband or your wife,
12:52
So, love and best dishes, y'all.
12:54
Have fun deciding on what cookies to make this Christmas.
13:02
Hey, y'all, it's Paula Deen.
13:04
Now, if you enjoyed this video, be sure to like it
13:08
and click the subscribe button as well as the notification
13:11
and bail to be alerted when I post a video.
13:15
Love and Best Dishes Y'all.
