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- I'm in here, and I'm still thinking
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about Thanksgiving, y'all.
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And you wanna have a good bread
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or a good appetizer for people.
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And I'm fixing to share with y'all
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a little miniature muffin,
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and it's a rosemary goat cheese muffin.
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(chuckling) People laugh because I don't really care
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if it's in ingredients,
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You know, I'm good with it.
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But to just put a piece of goat cheese on a cracker,
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my aunt's goat Thumper just comes
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to my brain, and I can't help it.
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That was the stinkinest goat I've ever smelled,
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and I know y'all heard me tell that story before.
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Alright, I am gonna start
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(measuring spoons clattering)
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And it's important when you measure flour,
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you don't want to use a regular measuring cup,
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you want to use something like this
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that you can level off
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because when you're baking, it is a formula.
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So you wanna make sure
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that your measurements are precise.
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Eddie, I can't even hardly read,
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and it's- - [Eddie] I think it's
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one and three quarters cup of-
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- Yeah, one in three quarters cup. Right.
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So that's our one cup, but if you'll use measuring cups
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like this for dry ingredients
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(measuring cup clanking)
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and measuring cups like this
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for your liquid ingredients,
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it works much, much better that way.
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Alright, so that's one cup,
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and we're gonna do...
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We're gonna put a half a cup...
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These are whole one cups. - [Eddie] Right here.
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Here's the quarter cup. - Okay, thank ya.
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I knew I had gotten half cup out. Mkay.
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(measuring cup clamoring)
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and we'll be at one in three quarters after this one.
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Okay. Look at all those measuring spoons (chuckling)
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that it took to measure that flour.
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Alright, I'm gonna add one tablespoon
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one tablespoon of chopped, fresh rosemary.
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And I like my rosemary chopped kind of fine.
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One tablespoon, exactly.
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And half a teaspoon of salt,
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and a fourth of a teaspoon of black pepper.
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And this really is an easy recipe, y'all,
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and I'm just gonna stir all that together.
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I think I'm gonna get out my whisk,
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and make sure it's all blended together real good.
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This whisk acts almost like a sifter, you know?
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- [Eddie] I think you should say hello to Heather,
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and use her Danish whisk over there.
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- Oh my gosh! My Heather! (Eddie laughing)
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My Heather! (chuckling)
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My new friend from California
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was at my Bag Lady event last weekend
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and she said, "Paula, I'm the one that sent you
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what you called a spaghetti measurer." (laughing)
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And she came in here in the kitchen,
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and she found it in there.
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She said, "This is what I sent you, and it's a Danish whisk.
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It's not a spaghetti measurer."
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I thought, well this measures what spaghetti for one,
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and that for two, and this for four to six. (laughing)
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So we got a lot of laughs about that old Heather.
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I've always been from the school of make do.
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I didn't always have all these little convenient things,
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(chuckling) but let me tell you, honey,
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I enjoy you so very much,
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and I thank you for loving
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and supporting the Paula Deen Bag Lady Foundation.
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Alright, we gonna get another bowl
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we are gonna add one egg.
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make sure I beat this up good.
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So I hope you made it back to
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California safe, you and your friend,
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Okay, I'm gonna need one tablespoon of sour cream.
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Excuse me. I got, I got get the goop off of me.
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I just can't, can't believe it's November.
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I swear I can't believe it.
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All right I'm gonna mix this up together.
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Now I'm gonna add my one cup of milk.
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Make sure this is mixed up real good.
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And then we're gonna add our wet ingredients
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to our dry ingredients and that's gonna be it.
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Okay, now we've got our oil,
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we've got one tablespoon of vegetable oil
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that can mix up in that.
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And then we're gonna add this to our dry
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and then we're just gonna crumble our goat cheese in.
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So this, this is a very easy recipe
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and I have another recipe for sour cream
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miniature muffins that are delicious.
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If you would like a choice
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I mean they are wonderful.
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Okay, so I'm just gonna crumble our goat cheese.
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That doesn't smell like Thumper. (Chuckles)
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This is must be a good, good brand of goat cheese
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because I know the less expensive brands of goat cheese.
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- [Eddie] I love that- - It smelled like Thumper.
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- [Eddie] I love goat cheese and mashed potatoes.
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Oh my lord. Well one day I'll fix you some. (chuckles)
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Okay, I don't wanna overwork it.
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Look how easy that was y'all.
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Now I'm gonna use the smallest scoop I have
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and I'm gonna spray this so it won't stick
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my little ice or butter scoop
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ice cream scoop, whatever you wanna call it.
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Okay, y'all got our pans loaded
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in a 400 degree oven.
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These are going in for about 18 to 20 minutes
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now in my oven I'm gonna check it at 15.
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Because this is a bad mamma jamma.
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Y'all keep a close eye on these
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because they got, they got done in 10 minutes.
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So just depending on your oven, look at that little muffin.
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Alright, here it goes.
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(imitates goat bleating) (Eddie laughs)
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- [Eddie] I think they're great.
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I got a little piece of it already.
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- Oh you did? (chuckles)
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Yes. But you know butter always makes everything better.
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So I'm going to take one of these back here
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to Aunt Peggy, and see if she'll eat one while it's
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warm, but they're very, very good.
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Like I said, freeze these, pop 'em back out of the freezer
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and just put 'em on a cookie sheet
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and throw 'em back in the oven to warm 'em back up.
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Happy Thanksgiving. Love and best dishes.
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(imitates goat bleating)
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
