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Love & Best Dishes: Pecan Blondies with Vanilla Caramel Recipe - Paula’s cooking up something sweet today in the kitchen that’s a delicious dessert guaranteed to please…Pecan Blondies with Vanilla Caramel!
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Recipe Link: https://www.pauladeen.com/recipe/pecan-blondies-with-vanilla-caramel/
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0:00
- You know, I really enjoy cooking out of my magazine.
0:04
Uh, my girls cook out of this a lot.
0:07
And when I'm talking about my girls,
0:08
I'm talking about my niece Carrie
0:10
and my daughter-in-law Brew.
0:12
She cooks out of this magazine a lot.
0:15
And Claudia and Michelle and Ashley a Little bit.
0:20
They um, enjoy uh, pulling recipes from these magazines.
0:26
Well, in this months SIP,
0:30
special issue,
0:33
a recipe that is near and dear to my heart cropped up
0:37
and I said, "Oh my gosh, Teresa that sounds like uh,
0:42
our gooey butter cake almost."
0:45
And she said, "Yeah."
0:47
So when we formulated this recipe we certainly,
0:51
of course I can't remember everything y'all,
0:53
but we certainly must've had that gooey butter cake
0:57
in the back of our mind.
0:59
But this is called a brown blondie
1:02
with a warm vanilla uh, sauce.
1:05
A caramel sauce.
1:07
So we are gonna,
1:09
let me give you the measurements
1:10
just in case you um, have a hard time finding them.
1:14
It's one cup of packed light brown sugar,
1:18
one cup of heavy cream, heavy whipping cream
1:23
and uh, a fourth of a cup of unsalted butter cubed
1:29
and a fourth of a teaspoon of salt.
1:36
So, let me throw the salt in.
1:43
And when it gets through cooking,
1:45
we'll put the vanilla flavoring in there.
1:47
We gon' put like a cup and a half of vanilla flavoring.
1:52
- [Theresa] A cup and a half?
1:53
(indistinct) - (laughing)
1:58
I was just top up vanilla flavoring ya'll.
2:02
- [Eddie] That sounds like a vodka drink.
2:04
- Sounds like a vodka drink.
2:08
A teaspoon and a half. - [Theresa] (indistinct)
2:09
that's even too much.
2:12
- A teaspoon and a half y'all, of vanilla.
2:18
So what we've got here y'all
2:23
is a caramel sauce
2:24
because we've used the brown sugar.
2:27
Now we're going to bring this sauce to a boil
2:32
and I've got it over, like a medium high heat.
2:35
We're gon' let that come to a boil.
2:38
And then we gon' lower our temperature on this.
2:42
And we gon' to let it cook for about 10 minutes.
2:45
And you're gonna need to let this sit
2:49
for about 30 minutes before you stir it.
2:51
So we're actually starting with the sauce first
2:55
and then we gon' come over here
2:57
and we're going to make the, the uh,
2:59
the brownie part, the pecan blondie.
3:04
I love blondies.
3:07
So here we go.
3:12
Let me see if there's any more in there.
3:16
A little bit, you know,
3:18
when you're using whipping cream,
3:20
you think you got it all,
3:21
but you can always get another drop out.
3:23
Have y'all ever noticed?
3:26
You can always get one more drop.
3:28
So anyway, the teaspoon and a half of vanilla,
3:32
we're going to put that in after this is cooked.
3:37
Because if you cook, let the vanilla flavoring cook in
3:41
you're gon' lose a lot of its punch.
3:43
So we don't want to,
3:46
we don't wanna boil that vanilla
3:49
but we sure do wanna have it handy.
3:51
And um, this is some homemade vanilla
3:56
I've told y'all I know probably several times this is,
4:01
this is just makes the nicest gift.
4:06
You just get your vanilla beans at the grocery store
4:09
and slice them and then take your paring knife and just,
4:14
just skim down that bean and get all of that dark
4:19
gooey substance out of the middle and put it in your
4:22
your bottle, whatever bottle you decide.
4:27
But this is a perpetual vanilla that,
4:31
gosh somebody sent me a long time ago and you know,
4:37
you got the bottle and you got the beans
4:41
but then you have to actually get your vanilla started.
4:45
But you know, for it to be really good
4:47
it needs to sit for a couple of months,
4:51
at least six weeks y'all.
4:54
Okay, so this is coming to a boil
4:59
Mm, and this is gonna be
5:03
so good.
5:05
I wonder if I can find y'all a picture.
5:10
I can't remember if this recipe has a
5:12
picture with it or not.
5:14
- [Theresa] I think they all have pictures.
5:16
Let me look and see if I can find one for you.
5:18
- Let's see what page is that on?
5:22
Let's see.
5:24
It's on page 92.
5:30
Oh, look how beautiful coconut rice pudding.
5:33
I'm gon' make some rice pudding one day for everybody.
5:37
- [Theresa] Yum.
5:37
- Mm-mm.
5:41
There it is. (laughing)
5:45
Pecan Blondies,
5:48
with Vanilla Caramel.
5:51
Now that's up to you,
5:54
but you can always put a
5:56
big ol' scoop of Blue Bell Homemade Vanilla.
6:02
It's the best vanilla ice cream I've eaten, ever.
6:06
Besides homemade, it's the best.
6:11
All right, it's boiling, isn't Eddie?
6:16
- [Eddie] Looks good.
6:17
- [Paula] Mm-mm, it's going to be delicious.
6:21
- [Eddie] I kind of want a caramel cake now.
6:23
- [Paula] You want a caramel cake? (laughing)
6:27
Well, let's make one.
6:28
- [Eddie] Sounds good.
6:30
- I can make a caramel cake too.
6:32
I mean, I could eat a caramel cake too.
6:36
They're a little tedious to make Eddie, caramel cakes.
6:44
Okay,
6:46
I'm gon turn that down a little bit.
6:50
And for 10 minutes, we're going to let this cook.
6:56
Okay, great Theresa.
6:58
I appreciate you doing that.
6:59
- Now, do I keep it boiling.
7:01
- Well, I cut it down so the iron is still hot.
7:08
- The timer 10 minutes so I don't burn this.
7:12
- Mm, wow.
7:14
- Yum.
7:15
- That caramel sauce is gonna be so delicious.
7:20
So delicious, all right.
7:23
Now the reason I like this blondie is because,
7:28
you don't have to pull out any kind of electric mixer.
7:33
We're just going to stir all this together
7:36
and we're going to start with our brown sugar
7:40
and then we're going to add our eggs.
7:45
And we're just gonna whisk those eggs in
7:49
with that brown sugar.
7:53
And then,
7:57
I don't know why this recipe is making me giggle.
8:02
I guess 'cause I know what's coming.
8:07
All right,
8:09
one cup of melted butter.
8:17
I guess it's my love of butter that makes me want to giggle.
8:23
Oh my gosh it's so good.
8:49
Is that unsalted butter Theresa?
8:51
- [Theresa] Yes, ma'am.
8:53
- Oh, it's so nasty.
8:55
- [Theresa] I know, but I had some in my refrigerator
8:57
So I figured I'd use it up.
8:59
'Cause we don't
9:01
waste not, what not. - I appreciate.
9:02
That's right.
9:03
You know, all of my recipes call for unsalted butter.
9:09
Listen, I don't use unsalted butter.
9:12
If I'm making a cake I'm going to use salted butter
9:15
because I like the salt and the sweet.
9:19
Uh, unsalted butter does not even taste like butter,
9:24
not a drop.
9:27
So,
9:30
since this is my party and I can cry if I want to,
9:35
I'ma put some salt in there.
9:44
Okey-dokey.
9:48
So we're just gonna beat in our vanilla.
9:57
And then we'll get a wooden spoon to do that with.
10:03
And I'm gonna put in two teaspoons of vanilla.
10:10
Now over there we're using homemade
10:13
and over here I'm using store bought.
10:16
- [Theresa] Well, you can have the homemade if you want it.
10:17
- Oh no, this okay.
10:21
This is okay.
10:31
And I can't remember Theresa was that plain flour or?
10:35
- [Theresa] Yes ma'am.
10:36
- Okay.
10:38
So this is not gon' rise up too big.
10:47
Oh, I love recipes that I don't have to pull out any mixers.
10:57
And that was walnuts that I put in there.
11:10
I wanna get every bit of that off that.
11:14
So you use unsalted butter at home, Theresa?
11:18
- [Theresa] No, I don't know why I bought it.
11:19
I bought it by mistake because,
11:22
so I was trying to slide it in on you
11:24
but apparently that didn't work.
11:27
- I'm telling you, I kind of know my boys.
11:32
Okay,
11:34
so now all you have to do is um,
11:39
taking a piece of parchment paper,
11:42
lining it within a nine inch square pan.
11:47
And you want, you want,
11:52
you want to have some excess parchment paper
11:56
because when it gets done we're gonna
11:58
take the parchment paper and lift it out.
12:02
So that's why the paper is so big.
12:13
This is good oh, I smell that vanilla.
12:17
Thank you Eddie.
12:18
It's kind of a (indistinct) work with
12:24
but we'll be happy when we go to take it out
12:28
that we have gone through the trouble
12:33
of using parchment paper.
12:39
I mean, you can have this dessert ready in no time.
12:45
And the fact that you've got vanilla ice cream
12:48
in your freezer.
12:50
- [Theresa] And you could buy caramel sauce
12:52
if you didn't want to go through
12:53
the trouble of making it. - Yeah you could,
12:54
but why?
12:55
- [Theresa] I know,
12:56
'cause it smells fabulous. - Because a homemade uh-huh.
12:58
A homemade caramel sauce so much better.
13:03
And lasts too long.
13:06
And it's so easy to make.
13:11
- [Theresa] She's scraping that bowl right down to the end.
13:13
She doesn't even leave us a tiny bit of dough.
13:16
(laughing)
13:17
Not a drip or a drop.
13:20
- There might be one little pinch right there.
13:26
Okay.
13:30
Let me just spread this out.
13:32
'cause it's a very thick,
13:35
it's a very thick batter.
13:37
But we can do this thing.
13:55
Okay, so we're going to put this in the oven.
13:58
We've got it preheated at 350 degrees y'all.
14:04
And um, I'ma have to refer back to the recipe
14:08
'cause I can't remember how long, that a typical--
14:11
- 25 to 30 minutes.
14:13
- 25 to 30 minutes, that sounds about right
14:15
because a regular gooey butter cake,
14:18
we'd cook it 35 to 40 minutes.
14:20
- And they've said you do want it to have
14:22
a little bit of a few moist crumbs when we,
14:25
- Yeah.
14:28
Ooh, this is gon' be delicious uh.
14:34
All right, can I borrow your um, timer?
14:39
It's only been five minutes.
14:42
- No, it's been a little longer than that.
14:44
You should have used that.
14:46
- Oh, I don't know how you use that.
14:47
- Oh no, no.
14:48
- I'm going to go to college for that.
14:50
- You know, you just use 314
14:51
and you say I'll wait until it turns to 18
14:54
in almost four more minutes.
14:57
- Okay, so what'd that say?
14:59
30 minutes?
15:00
- Yes, 30 to 35.
15:03
- Okay, well I'll put it on 32.
15:06
- No, I'm sorry.
15:07
25 to 30.
15:08
Let's not overcook this.
15:09
- 25 to 30 okay make up your mind.
15:12
All right I'll put it on 28.
15:17
So,
15:19
such an easy recipe y'all.
15:22
I hope you got all the measurements down.
15:26
Because if you're having company over,
15:32
it will be a, - And again,
15:33
the recipe will be attached. - It'll be a desert
15:35
to impress.
15:35
- And the recipe will be attached to the video.
15:38
- Good, there's a link right?
15:39
- Always.
15:42
- I wouldn't leave y'all on hanging.
15:46
Okay. So 28 to 30 minutes.
15:49
And you don't have to stir it constantly Theresa,
15:52
it just said frequently.
15:54
- [Theresa] Okay.
15:56
You know I follow directions.
15:57
- I know you do girl.
16:00
When Eddie was traveling somewhere
16:02
he came back with some little gifts for me.
16:05
Look at this precious little wooden spoon.
16:09
I love it.
16:09
Where did you find it, Eddie?
16:12
- [Eddie] You know, I think they're
16:12
they're handmade up in Goffstown, New Hampshire.
16:17
- Oh my gosh, I love them.
16:20
- [Eddie] I have a favorite little store
16:21
up there that I go to.
16:23
- Look, see the concentrated vanilla bean
16:28
that was in the lid of that from me shaking it.
16:33
So,
16:35
that is definitely going in the pot.
16:38
So it's been 10 minutes
16:42
and I'm going to do something I shouldn't do.
16:44
And that's, I'm going to measure it over the pot.
16:48
'Cause if I slipped up, I could ruin everything right now
16:51
but I'm gon' try not to slip up.
16:55
Okay, so I cut the iron off,
16:59
but you know, these inductions
17:02
these can stay hot for a long while.
17:05
So we're going to let that sit for 30 minutes.
17:11
Look at that, how beautiful.
17:15
How beautiful.
17:19
Beautiful, beautiful.
17:22
Uh, y'all it's time for the good stuff now.
17:27
No more salads, no more
17:31
low calorie stuff.
17:35
It's time for our blonde,
17:40
blonde (chuckles)
17:44
brownies (chuckles) with a caramel sauce.
17:48
So look at this.
17:49
See that's why we put a parchment paper in there
17:52
so we could just lift it right out of the pan.
17:56
And I'm probably going to get nine servings out of these.
18:01
I don't know, I actually could get more than that Eddie.
18:04
I think I'm gon' cut it smaller than that.
18:09
Yeah,
18:11
I'm gon' get us a few more servings.
18:17
Okay.
18:20
Now I would cut this more generous
18:24
if I was serving
18:26
someone a dessert
18:29
but this is going to be very, very, very rich.
18:34
And I want you to look at my ice cream scoop.
18:37
A friend that watches my show sent this to me.
18:42
I love it so much.
18:45
Uh, I'll never use another ice cream scoop
18:49
other than this one.
18:49
You see the handles are filled with some type of liquid.
18:54
And I just put this ooh,
18:56
under the hot water and let it sit.
18:59
And it will
19:02
help you get that ice cream
19:04
out of there so much easier.
19:07
You know, I mean, it's still gon' be work.
19:10
Still going to be a little work, but you know what?
19:14
So worth it.
19:17
All right.
19:20
How about if I do this bigger piece?
19:23
And look at that.
19:25
Now you don't want to over cook this.
19:27
You want it to be a little, little gooey, just like that.
19:32
Kind of like the gooey butter cakes.
19:38
All right so there we go.
19:40
Look that,
19:42
that scooper is so hot,
19:46
it was melting the ice cream.
19:48
Okay. That got oh, Theresa off the sofa. (laughing)
19:54
Look at here at this caramel sauce, would you?
19:58
Look at that.
20:00
- [Theresa] 10 minutes.
20:01
- That's almost pure porn.
20:04
It's food porn.
20:05
- [Theresa] Exactly.
20:07
- Whoa,
20:10
give it your best shot Pau.
20:15
Oh,
20:18
oh, (giggles)
20:21
oh.
20:22
Well I thought we could just taste this one
20:23
and then I'll fix another.
20:25
How about that?
20:26
Eddie?
20:28
Come on over here Therese.
20:30
- [Eddie] I'll wait.
20:31
- [Paula] Huh, what?
20:32
You'll wait?
20:33
- [Theresa] You'll wait?
20:34
- [Paula] Here Therese.
20:35
- [Theresa] When have I ever heard you say that
20:36
you'll wait on something sweet?
20:40
- [Paula] Okay. Get you some.
20:43
Oh gosh, look at that.
20:47
- [Theresa] I can't get over how easy
20:48
that caramel sauce is to make.
20:57
Oh my gosh.
20:59
- We need to go to church sister.
21:00
- [Theresa] Mm-hm. I'll eat the front end.
21:03
You eat the back end.
21:09
- [Paula] I'd eat that back end any day.
21:13
- [Theresa] Eddie, it is a sin.
21:17
- Yeah, we are sinning.
21:18
We need to go to church y'all.
21:36
- [Theresa] I have no words.
21:36
No,
21:39
no words.
21:40
I'll just dig back in, how about that?
21:43
Oh my gosh, so good.
21:45
You have to try this too.
21:56
We have to wrap this up so Eddie can have a piece.
21:59
- I wanted you to see the look on her face
22:03
when she was eating it.
22:07
So can you do it again Theresa,
22:11
without me talking?
22:12
- It's not that hard.
22:20
(laughing)
22:23
It is so good.
22:26
- I tell you what,
22:28
you couldn't go to a bakery,
22:30
and buy anything close to this.
22:37
- [Theresa] 30 minutes.
22:39
- Mm-hm.
22:45
Please make the recipe y'all.
22:48
Which magazine is it in?
22:50
- Special Interest Piece.
22:52
- Yeah, it's on the stand right now, isn't it?
22:54
- [Theresa] It's on the stand right now.
22:55
- Come on Theresa. you're letting me
22:57
get ahead. - [Theresa] I ate my
22:58
whole piece.
22:59
You just end this.
23:00
- No, Uh-uh.
23:00
- [Theresa] Uh-huh.
23:01
- Loving best dishes y'all.
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