How Sweet It Is Party

Hey, y'all

Tonight on Paula's Party, you won't believe how sweet it is around here

Woo-hoo! Nothing is sweeter than heartthrob Antonio Sabato Jr. and stuffed cupcakes

Oh, they're deep! And then, y'all, it's sweetheart David Hyde Pierce. He's going to be here making an apple tart

St. Paula, patron saint of tarts. And then it's simply delicioso when

When Ingrid Hoffman makes a tray leche cake, they call it torta borracha

So, bring your sweet tooth, David, and let's party! How sweet it is, y'all

How sweet it is. You. Come here. Whoa

Look at this. Help me, okay? Okay. Hold it up, baby. Need I say more

Yo, it don't get no sweeter than this. He's a model, actor, and just downright stomping

Gorgeous. Please welcome Antonio Sabato! Antonio! Oh, my goodness

Do you want to hold it for me? I'm here, honey. Thank you

No, no. Thank you. I'm so happy to be here with you

Oh, my God, you ain't half as happy as I am. And all these girls back here

Thank you, thank you. Look at this shot you're going to get the whole time. My behind

You're behind. I'm going to be talking like you soon. Yes, you are

You got pretty dimples. Can I feel? Yes, you can. One and two

Oh, they're deep. Well, I'm delighted to have you here. My pleasure

This is great. I've never done this before. cooking on TV. Do you cook

I try to, yeah. Sometimes I cook good. Sometimes I'm not so good

Sometimes not so good. Well, you know, that's all right. I've got kids. I've got to come up with ideas

How do your children? My son is 13 and my daughter is 5. Oh

They're at delightful ages. Yes, the best. How did you break into the modeling? Well, I started

acting first. I was on General Hospital for a couple years. You girls, remember

Yeah, and then years later Calvin Klein called me up and asked me to do

a campaign and I end up doing it three. Well, you're a busy guy now, aren't you

I'm very busy. You've got some new things going on. Yep. Well, you know what

You're fixing to be busy here, too, because I've got something for you to do. You're going to have to help me out here because there's a lot

of good stuff. I'm going to put it together. Listen, I will help you. I will help you, honey

You don't have to worry about me leaving your side. All right, good. We're going to make stuffed cupcakes

Great. And you and your wife can make them with your children. Oh, I'm single. I'm a single dude

There's no wife around. Ooh, oh, slow down there. I hate to hear that

I know, I know. But it's all good. Don't we, girls? Don't we hate to hear that

So, Antonio, let's get our cupcakes going. We've got butter and sugar here that we've creamed

So you want to be the beater or the pora? I want to be the beater. Oh, I want you to be the beater, baby

A good beater. All right, so we've got that creamed. You just start beating

I'm going to add four eggs, and if you'll just beat after each egg, Then we've got self-rising flour and milk

Okay, you can put the eggs in. Yeah, I'm just going to drop them in one at a time. And while we're doing this, I've just got to ask you

what was your family's reaction to you being up there on Times Square

almost like naked, you know, for the whole world to see? And how did you feel

Well, it was overwhelming. I know how I felt. For me, personally, I was just looking at someone else

You know, it's just like looking at a third person. Like third party. Yeah, exactly. Like third party

Can I speed it up or just keep it at this pace? Yeah, speed it up just a little bit

All right, let's go to second gear now. Look, second gear. There you go. You ride motorcycles

Oh, yeah, I do all kinds of crazy stuff. You do? Yeah, yeah. I race cars. I race professionally in Indianapolis for two years

Right now? Not this year because I'm doing Celebrity Circus for NBC

I've heard. It'll be a happening show. You guys have to see this show. We'll be seeing it very, very soon, won't we

I can't hardly wait. Yeah, you're going to see celebrities doing some crazy stuff

Uh-uh. Oh, yeah. Like Cirque du Soleil. I'm going to be flying on straps

I'm going to be doing... That's the most wonderful show out in Las Vegas

I got to see it. These people are incredible. Incredible. We have eight weeks to train, and people are getting hurt already

and we're trying hard. Oh, yeah. It's insane. Well, listen, we've got to take a quick break

All right. It's time to pay the piper, but when we come back

I'm going to show you these cupcakes, Antonio. And we're going to stuff all of them

Don't go anywhere, girls. It's our lucky day. Next, we're going to be finishing up our stuffed cupcakes, y'all

And I also have a sweet surprise for Antonio. Look over here

And later, David Hyde Pierce with a big apple tart. Welcome back, y'all

Today's show is all about how sweet it is, honey. And look at this sweet man I'm standing next to

Thank you. Antonio Sabato, Jr. Thank you. There's another one of you around

My dad, yeah. Oh, you would love my dad. Do you look like your dad

Yes, I do. You do? Yeah. Where is Daddy? He's in Kentucky right now

He bought a ranch. He's out there. Yeah, just living it up. No. He's made a lot of movies

He's been around the world. Has he really? Yeah. Well, next time, you will come back, won't you

You want me to bring him down? I want you. Yes. Oh, you have no idea. Daddy. Are you ready for my dad

Well, let's get these cupcakes going, y'all. Antonio these would go in our oven at 350 Okay And we would probably bake them anywhere from 18 to 20 minutes depending on your oven Now we going to make a peanut butter frosting Do you like peanut butter

I love peanut butter. Do you like jelly? Yes, I do. Perfect. We'll throw all that stuff together, and you'll have a frosting

Let's beat it, and then we throw everything together. While you're doing that, just put that all in, honey, and just beat it up

It's a Batman. Batman. I love it. I love it. It's sexy. Oh

You're a sexy woman. I've got a surprise for you. Oh, you do

I happen to know, y'all, that Antonio is a huge, huge Batman fan

Mm-hmm. Look over here. Look. What? Surprise! Adam West here

I know all about you, Antonio. Go from Fred. Anyway, I know you're a super Batman fan, and it's great to see you and Paula

and be part of your show, Paula, because I'm really hungry, and Harry is on vacation

and I'm stuck here at Wayne Manor all by my stuff. Aw. Wayne Manor

You should have something for me, too. Anyway, Antonio, this is for you, Super Batman

Aw, that was amazing. Adam sent this to me to give to you

Oh, that's amazing. That means the world to me. This is great. Isn't that sweet, Tim

Oh, you're so kind. Oh. This is so cool. Well, come on over here

We'll finish working on our cupcakes. I don't want to get this dirty, though. No, I don't want to get it dirty, either

Now, all you have to do is put your flour in here. All right, good

All right, what do you look for in a woman, honey? Oh, somebody that has a big heart, honesty, loyalty

like you. Old girls? Yeah. You like old girls? I like old-fashioned women

You know what I mean? You don't find a lot of those... Old back girls are so appreciative

We actually say thank you. All right, how's that icing coming? It smells like peanut butter to me

It does smell like peanut butter. All right, you didn't clean out your bowl good

No, I didn't. So I'm gonna... That's what my mom used to tell me. You were saving some for you to lick, weren't you

Yes. Do you mind my fingers are clean? Turn that thing up high, baby

Let's beat it up quick. All right. Now, over here, Antonio, you need to take your knife and kind of make an X

Okay. Because we're going to stuff this like with jelly since it's peanut butter

You don't want to use but about a teaspoon, or it'll explode on you

And let's see if I've got some. You can put some more jam in there, because, you know, I like jam

Don't just take it easy on me. Put it in there. All right, look, I've got a cream center here

We can do cream. Am I eating this? Oh, you are. Well, let's put some icing on it

Oh, go ahead. I don't know what you're doing. Okay, go ahead. Okay. Well, we've got to get your icing

Okay, put the icing in. Okay. That's what we're doing here. Okay. Yes, look at that

Now, you got your peanut butter, you got your jelly, and you got your bread. And guess what

And I got you. And you got me, and I got you, baby. Oh. That sounds like a song, doesn't it, y'all

So can I eat this now? Yes, if you want to. I want to try it

Now, I'm going to keep working on, because I've got our peanut butter in a bag

so we can do it all up pretty like that. Y'all, and there's two little boys in this room

I want you to see them, Antonio. They're so precious to me

The first four years of my filming Paula's Home Cooking, y'all did not know it, but there were two little fellas along with Gertie the dog standing behind me on the floor playing with their war men and their cars

Look at these precious boys. This is Angus and Duncan. Hey, guys, you want a cupcake

That's awesome. This is Gordon and Sophie Elliott's children, and I had the pleasure of filming in their house in Millbrook

It was great. I fell in love with those little boogers. So look-a-here

That's nice how you do that. Okay. Isn't that pretty? I want you to try it on the next one, okay

Okay. Because I'm going to take these two over to Angus and Duncan. All right, go ahead

I'll try to do what you were doing. Because for four years, y'all, I fed them. Aw

All right, so pipe that one on, honey, and make it look kind of like this or prettier

You started with the white one. Or prettier. You're so welcome, my Angus

Donkey. Thank you, darling. I miss y'all. Oh, look, he's doing it

Well, I know. I love it. I got to do it like you. You're the master. How did you like the cupcake

I love it. But you got to get dirty. I'm not putting that. Why am I doing that

What did you do? You put this one on? How did that look

That's one right here, honey. Oh, that one. See, it's different. There you go

You got to be relaxed. Uh-huh, relaxed and feel it all the way over the top

Come here. Give it to me. I'll give it to you. Y'all don't go anywhere, baby

It's all about how sweet it is today. That's good. Don't leave her party

Next, David Hyde Pierce is going to show us what he's really made of

with his Broadway Big Apple Tart, y'all. These are the hands of the cook

And later, Food Network's Ingrid Hoffman is going to be making us a

Tres Leche cake, y'all. Welcome back, y'all

Today's party is how sweet it is. It's all about sweet people and the sweet desserts that I'm making today

And, y'all, my next guest is so talented. He not only has four Emmy Awards, but he's also a Tony Award winner

Please welcome star of stage and screen, David Hyde Pierce! I am so excited

Woo! No! I'm drunk as a coot! Hi, babe. Darling, I'm drunk as a coot

Well, good. He's just a spinning mate. That's the best way to cook

You know what? Yes, I'm all right. I'll get it together. I'm old, Jenny. Can I tell you, my friends

when I told them I was going to be on Paula Deen's show, it's like they thought I was going to be on Mother Teresa's cooking show

They were so excited. They said, oh, my God, that's the lady who makes bread pudding

with Krispy Kreme donuts. Yes! That's me! It's like you're a religious figure

so they very happy for me Well I tell you what now I personally did not come to your green room I didn know that was an option No personally no that was the wrong word

I intentionally did not come to your green room because, Phil. Wow

Oh, oh. I am so excited to meet you

Well, thanks. And I wanted to save it for when you came out. You know, if I bomb, I just bomb

You don't know how much pleasure. You bring my husband and me

Well, you're very kind. Thanks, Bob. We watch Frasier late at night, and I don't watch a lot of TV, David

Yeah. Because I'm busy doing it. Y'all, he's currently in Broadway right now

Yeah, yeah. Just for a few more months. Then I'm going to just come to your house. Now tell everybody the name of your play

It's called Curtains. It's a musical. It's a musical. Do you sing? I better

You know, I don't know that I knew you could sing. Well, I didn't really. I had to learn really to sing and dance

You can be taught that. You can be. Yeah. I bet they couldn't teach me

I bet they could. I bet you'd be surprised. Hey, if I can do it, you can do it. And we started it in Los Angeles

It's hard work, isn't it? It is such hard work. I'm in such pain right now as I'm talking to you

Are you... Well, it's just... It's singing and dancing eight times. What hurts you? You name it. Can I..

Well, wait, don't name... You know. Can I do anything? Yes, you can

But we should cook. Oh. Yes, we're going to cook. Oh, wait. But, like, do you need a massage

Oh, my God. I mean, I've got strong hands, David. You... These are the hands of a cook

Yes. These are the hands that throw around 50-pound bags of potatoes

Oh, my God. Oh, I'm not leaving. Oh, that's beautiful. All right, do you feel better

I do feel better. That was actually great. Who knew? Listen, I'm multi-talented

It's a full-service show. Yes, it is. I feed you. I massage you

I do anything to make you feel better. Well, we're going to make you, for this sweetheart of a man

We're going to make him a big apple tart in honor of you and curtains

That's great. That sounds delicious. So have you ever made a tart? No

Not that I'm going to tell you about. Oh, come on. You can talk to Auntie Paul

It's just you and me and the cameras. Yes, I won't tell a soul. This is so easy, David

This reminds me, I've got to tell you, my dog, Emma, she's gone now, but she loves butter

She's gone now. She's gone now, but she's a great dog. I have Wheaton Terriers, Mabel and Maud are the dogs I have now

But Emma loved butter. And I remember we had a dinner party once with a stick of butter on the table

We got to sit down and eat dinner. And the stick of butter is square at the ends

And the middle of the butter has been completely licked down. And we still don't know how she did it because there's no way to get up on the table

And she was just sitting in the corner going. So anyway, every time I see a stick of butter

Emma and I do have a lot in common. Oh, yeah, and that's Mabel and Maude

Oh, look at those precious dogs. That's right. Just waiting for butter. You know, we're dog nuts

We have five dogs ourselves. Oh, yeah. Oh, great. So I do love them. And maybe that's why Emma's no longer with you

Too much butter? Yeah. Well, come on over here, honey. Because I really am going to turn this over to you

Because you're going to be amazed at how easy this is to make. We've got our stick of butter

We've got flour. or probably about a cup and a quarter maybe of plain flour

We've got two or three tablespoons of sour cream. Now, all you have to do is put your flour in here

Put your little thing on. No. There you go. Hit your own button

Look at you cooking. I'm an expert. Yes, you are. And it's going to form a ball

and then we're just going to take that bowl of dough. We're going to press it into our tart pan

We're going to bake it at 350 degrees for like 18 minutes

David is here with me and that's all I care about. We'll be back in a minute

Next, we're finishing up our Broadway Big Apple Tart, y'all. Stick out your children

And later, simply delicioso Ingrid Hoffman joins in on the fun. They call it torta borracha, which is a drunk pig

Wow. Hey, y'all. Welcome back. Not a bang for your buck there

I'm telling you. I have to be careful with these hips or I could knock you into next week, David

Dislocate myself. What a way to go. Today's show, y'all, is how sweet it is

I've got the sweetest folks on with me. And for all these sweet people, I'm making a dessert

Now, we're making David a big apple tart to celebrate his fabulous role in the Broadway play

curtains that he's currently starring in and that he won a Tony for

So we have baked off our tart shell. Right. And I'm going to put our apples on top, David

Okay. If you would be mixing up the custard, and this is so easy. You've got eggs, flour, sour cream, and sugar

Mm-hmm. So just put that all together. Does it matter what order? Beat it, honey. No

Okay. Just throw it in that bowl. All right. And I'm going to come over here, and I'm going to be layering out our apples

So do you like apples, I hope? I do like apples. Can I borrow this spoon

Please, you can borrow anything I got. I love apples. I grew up in upstate New York, so Macintosh apples are my favorite

Oh, gosh, yes. I'll eat anything. All right, tell me about your first job. I heard something that kind of made me chuckle

Well, it's what you would expect. I was a security guard. Why does everyone always laugh when I say that

Because we just think of Niles, I guess. Yeah, well, I'm not that different

Yeah, no, I was in high school. It was summer work at a performing arts center, and I was a security guard

Hold on, let me just make sure I do this right. There you go. If you hit that button, it ejects the thing, so just don't do that

Story of my life. David, how did you go from security guard to the role of Niles on Frasier

Well, it was easy because I was a terrible security guard. So that wasn't an option

And then I came to New York right out of college. You did? I did theater here for years and years and years

And then went out to L.A. to try a TV show. And they brought me in because I looked like Kelsey Grammer

And cast me, and then we had fun for 11 years. Y'all had such chemistry together

I know, I know. Isn't that great? Such chemistry. David, what was your favorite episode over the years that you did on Frasier

You know, there were so many. But, can I stop this? Yes, you can stop

It's ready. All right. We can pour it. There you go. Just hit your beaters against the bowl

Oh, oh. Beaters! Sorry, I'm sorry. I'm confused. You got me all aroused All right Now we take Is that too liquidy No honey That perfect All right Because those eggs are going to make it bake off like a custard So all you have to do is just pour that over your apples

And we're going to bake this at 350 for anywhere from 50 to 60 minutes

So what was your favorite episode? Oh, there was one where Frazier and Niles bought a restaurant and tried to run it

And, of course, it was a complete disaster. It ended up with cars coming through the walls and the Cherry's Jubilee exploding

and it was a mess, but it was really fun. It was a great episode. You know, like I said, I don't get to watch much TV

but I do catch Frasier late at night, and I even watch the reruns, but I think I missed that one

Well, you'll have to... How did I miss that one? It'll come around again. They're on forever

I have to say that's one of my favorite compliments, though, is people who say, I don't watch much television

but I watch Frasier. I think that's very cool. Yeah, I mean, it's a great show. We can all kind of identify with it

All right, now, in the oven this goes. You want to put it in the oven? Where's the oven? Oh, here it is

It's right there. It's this big silver thing. Sorry. Yes. So what are you going to do, David, after curtains

After curtains? Yeah. You know what? Have you thought that far ahead? I have, and I'm actually hoping to take a little time off just because I went from Frasier

for 11 years, then I went into Spamalot, which is another musical we did on Broadway. Thank you

And then into curtains, and I just sort of want to, you know, sit down for a second

Just kind of chill out. I think so. All right, now, in chilling out, what will you do? Will you do that on a boat

Will you do it in the islands? That's a good question. I don't know

I have no idea. I haven't made a plan. It's going to involve laying down somewhere

Do you have any, like, hobbies? Do you love to play golf? I play the piano

You do? Yeah, yeah. I love to play the piano. So I'll do that. Oh, I wish I could play

I play the radio. Oh, well, that's so much harder. Sometimes it can be with all these new electronics

What have you got? All right, now we have got an apricot preserve

Now, you can use an orange marmalade. You could use an apple

You could use, you know, really any of your favorites. And we have diluted this apricot preserves with a little orange juice

This is going to give it another little sweet taste, but it's also going to put that pretty glaze on it, David

Doesn't that look delicious? It's so gorgeous. All right, now, this is a tart pan, David

So that means... Oh. Isn't that beautiful? Isn't that great? And you get a bracelet

And you got a bracelet or a necklace. Giant bracelet or a... Right. Or a picture frame

Or wait, wait, wait, wait. Or look, look. St. Paula. Patron saint of tarts

Do y'all see why I invited David on for the How Sweet It Is show

This is beautiful. All right. So sit that down, darling. So you know what? You put the glaze on

Is it done or do you have to cook it again? So the glaze doesn't have to. It's done

After we poured the custard on, like I said, it went into the oven. Stick out your tongue

Isn't that good? It's good. There's a little serrated edge on that knife

I'm so sorry. That was delicious. It's good. It's good. No, I'm fine. I'm fine. I'm fine. You big apple toy

There you go. I'm going to cut me a little a piece because I just had a cupcake

No. That never stopped anybody. That's beautiful. Now, I've got us. We'll just set our tart up here. Okay

So everybody can see it. There you go. And if you just pass the whipped cream to me

Thank God. Yes. Do you want to do that? Oh, it's beautiful

Go ahead. I'll do it. Put how much you like. That's beautiful

Can I do yours? Yes. All right. All right, now, when you're having desserts, you always have to eat your vegetables along with it

You have to bring balance. So there's your mint. Oh, great. And there's my mint

Oh, wonderful. And there's your fork. Thank you. There's your tart. Oh, my God

And there's your kiss. Eat up, honey. You like it

I think you might agree to come back. That's really good. Everybody say thank you to David Hyde Pierce

Thank you, David. Thanks, Paula. Thanks. Next, a simply delicioso trez leche cake

with Food Network's Ingrid Hoffman. Have you had fun doing your show

It's so great. I mean, we can all be great about cooking, eating, partying, and getting paid

Hey, y'all, welcome back. So tonight's party theme is how sweet it is

And my next guest is a very talented, y'all, Latin cook, author

and one of the hottest party planners in Miami, Florida. The host of Food Network's Simply Delicioso, Ingrid Hoffman

Come on out, Ingrid! Come on! Mama Chica! How cute is this little thing

Woo-hoo. Come on. Yeah, look at her. You are precious. What do they put you up on an apple box to cook

Story of my life. Look how tiny this girl is. I got really high heels on

You do? Yeah, because I... Well, how tall are you without them? I'm tiny

I'm five. Take off your shoes and let them sink. I didn't do a pedicure. I don't care. You know what I call you

What? Mama chica. Mama chica? What does that mean? Mama chica. Well, chica is like, it's an affectionate way of saying it

It's not really exactly chick, but it's like, it's an affectionate chica

And then my mom calls you poladin. Poladin. Poladin. Yo quiero ir a poladin

She's mad at me because I didn't bring her. Why? Why didn't you bring her

She's on many shows, but she never wants to go. Is that a pearl? Yeah. That's very pretty

Is that pretty? It's like a gold pearl. And yours are beautiful. Yeah. Thank you. This was a gift from someone very, very special

This was a gift from someone very special, too. Ooh. Oh, funny

I saw him out there. Is he here? Yeah. He told me he was going shopping

Ooh. He's hiding out in the back, so I won't call him out and embarrassing

I heard the fans were going crazy with him outside. Oh, listen, the women love my husband, Michael

They just love him. I mean, he's so cuddly looking. He kind of looks like Santa Claus

I'm wondering where your son Bobby is. Are you single, Ingrid? Oh my God, you need a man to buy you jewelry

Doesn't she? How about I just need plain a man? Bobby... For starters

Bobby was here day before yesterday. He would so love you. See, I never get lucky with these things, you know

Oh, he would so love you. But you know, since Antonio's here, you know

I saw him back there, by the way. Right? You know, I'm old

How was it? I'm old and I just... He's hot. I can still appreciate things like that

Sometimes I can get a little cheeky and feel. I like that

You know what we're going to make today? Three silly cheesecakes. Was that good

And it's got cream and it's got condensed, all the stuff you love

I do know that the first half of the recipe I can pronounce, y'all

because it's my Granny Paul's sour cream cake. That sounds so delicious when I read that recipe

We're going to use that part, so come on over here, because we have just a short time

You want me to mix this for you? Honey, I so want you to mix it. This is the butter and the sugar that we beat up

Now we're going to add sour cream. How strange that you're using butter? You know, once in a while I'll use it

All right, now, if you'll add the baking soda to the flour

and I'm going to add the vanilla, and we're going to start. Uh-oh

Don't we need to sift these? No, honey. No, we're not going to sift these

Okay, then we'll just make them. We'll just let it look. I think I need Antonio to come help me do this

He needs to hold my hand. I think Antonio's gone. He is. Yes, he's a busy man, honey

I know. He looks busy, too. Besides, we're already an item. We're going steady

All right, we're going to add this alternately. Yes. Starting with the flour

You want me to help you with this? One egg at a time. Yes, honey, throw it in. Okay, let's do it. And we're going to bake this in a loaf pan, y'all

And we're going to bake it at like 350 for maybe 40 minutes to an hour

To an hour? You know, really depends on your oven. Everything can so very, can it

And this is your grandma's recipe, right? My grandma's recipe. So you can just dump both those eggs in now

Yeah, you want them both in now? Yeah, just dump them both in. That'll be great. Yeah, let's do this, too

There you go. I like the way you think. Come on, let's get some of the movies. So have you had fun doing your show

It's so great. I mean, what can not be great about cooking, eating, partying, and getting paid

Paying me to eat, honey, is the dream job. Well, exactly. Since I dream about eating all day I might as well get paid for it Well you don look like you been doing a whole bunch of eating You be surprised what I can put in You know that the crews always are like amazed

Here, help me, honey. Yes. They're always amazed that I can eat what I eat and that I eat all day

But, you know, I burned it off because I'm never still. Well, I'm never either, but somehow it just doesn't go away

You know, some people's metabolisms is purely sickening. Y'all stay tuned. Come right back

Ingrid Hoffman! Next, we're going to be finishing up this delicious cake

What needs a handbook for cooking or for making love? I'm not in control of this party

Hey, y'all, welcome back. Our show tonight is How Sweet It Is

I'm here with that cute little thing, Ingrid Hoffman, from Simply Delicioso

Delicioso, yes. And now say the name of what we're making. Freshly steak

Was that right? It was. You know what? It sounded perfect. And it's going to taste even better because we both are making it with love

Yes. So I'll be happy to help you, but show us what we're going to do. You know what we're going to do

We've baked our cake off. It's a southern version, right? Impala World is ready

It's this. Now, your pound cake is a little bit southern because of the sour cream

Well, it was my grandmother's recipe, and it just happens to be one of our favorite pound cake recipes

And, yes, it does have sour cream. Great. So now we're going to take it even further down south with the twist we're going to give it

because we're going to give it a Latin twist. Your pound cake. I love it. While you're putting this together, I just want to ask you a few questions

How would you describe your style of cooking, Ingrid? I do modern Latin, and I draw inspiration from 22 Latin countries that we are

Here. Okay. You got it. And so I do some classics that I make easier

easier and I modernize them with fresher ingredients than what the old recipes used to be

Really? And then I do my own concoctions which I love doing because it's

like Spanglish food. I hear that you really don't like recipes. Is that right? Right. You know I've always said

who needs a handbook for cooking or for making love? But here's the punch

line. Now how did we get from that to cooking? I'm not in control of this party

don worry release control it good it good it all good stuff so I put some sweet and condensed milk some evaporated milk and some heavy cream

14 amps. What a great start, right, Yohan? Right? So now the idea is that we're going to let that get warm

We don't want it to boil. We just want it warm. Because what we're going to do is I'm going to make some holes

I'm going to punch some holes in your cake. And the idea is that we want to soak

When that is warm, throw it over so that it soaks. How big do you want your holes

You know, just big enough for the liquid to go in there

Okay, because when I'm making cakes, I use the wrong end of a wooden spoon

That sounds like a good hole to me. You know, it's a little bigger hole. But so you just use a fork

We just make the holes, and then what we do is we drown it. This recipe, this tres leches, is originally from Mexico and Nicaragua

And they say that obviously it comes from Spain, from the motherland, as in drowned cakes

There's versions of it that do it like in the Caribbean. They drown it with some rum

Wow. So that's another version. So we're rum cakes. And then they call it torta borracha, which is a drunk cake

So then we're doing that version without the alcohol. But what I do at the end is that I give it a spin

and I sort of make it playful by adding all these little colored chocolates

and these, for instance, and I, you know, I take these, I put them in a bag, I freeze them

and then at the end, I crush them, which we're going to do, actually. Can you help me with putting that

Yes, I can. Okay. You want to crush or you want to pour? I'll do whatever you want me to do

Well, then I guess we can start with that. I'm here to serve you, Ingrid. Oh, that's so sweet

And thanks for bringing me on your show. This was my dream

I wanted to be here. I wouldn't have it any other way. great time of day. There you go. Oh, yeah

Get him. I tell you what, I'll pour and you beat. You broke the bag. So you know what

We're going to use them like that. The surface is clean. I didn't realize I was beating

so hard. Just pour every bit of this over. You almost broke the counter. Just pour it over

Every bit of it. Every bit of it, yes. And you know what's going to happen? This is going to be like out of this world

It's going to soak it all in. Yes. And then the way you plate it is that you put extra cream on top

And generally they put like a cherry on it. I always, I don't like cherries

So that's how I came up with pouring my own little colored chocolates. I love cherries

And look what it is. Now, would you use a maraschino, just a jar of cherry or

Well, that's how they normally do it. You know, in any Latin restaurant, they'll serve it to you that way

And like I was saying, I don't like that. So I always do my own version. And this is where I make Spanglish food

That's a great thing about cooking, y'all. I take a very delicious American chocolate and put it on top of my Latin dessert Put it on top I can wait to taste it Now look you know this has never happened to me because your cake is so dense that it

actually soaked everything up. Generally, it'll be half. Oh, really? It will have soaked up, and there's a little bit of liquid left

But you know what? It's going to taste even better. So... And now we've got to put the cream over it. Yes

Yes. Come on. Help me with that, and then I'll play with the chocolate. Tell everybody about your book

Well, my book is called Simply Delicioso. And it's all of my favorite recipes of my entire life

So you can imagine that it was quite difficult picking which to leave out

You know, it's always about having fun with your food. See, this is what I like to play with my food and eat it, too

I do, too. You know, and the grand part about recipes, y'all, you can make it like it states in the book the first time

But then after that, make it your own. Absolutely, right? All right, well, there's a couple of guys over here behind me

Oh, we're going to share? I just love. Yes, come on over here, Ingrid. Come on. Because we're going to share it with these two guys

You know who these guys are? Who? Hi, guys. Hello. Look at this smile

They're my dentist. They gave me these beautiful teeth, y'all. Brad Durham and Rod Strickland

So I'm going to eat up so y'all can replace these teeth. I want y'all to taste this

We all get to share? It's your next dinner party, Brad. You can fix this

Okay? Because Brad loves to cook, y'all. Mmm. Yum! That's nice. Ingrid, that is out of this world, honey

It's your cake. That's what it is. It's so good. Out of this world. It's so wet and delicious

But guess what time it is, y'all? What time is it? It's time to send everybody best dishes and love from our kitchen to theirs

Love, y'all. see you at the next party! Thank you! Yeah! This is so good

You guys like this? Thank you

Thank you for having me so, so much