0:03
It is fall. And I think,
0:07
I feel like there's a lot of folks out there,
0:09
like me and Theresa and Eddie,
0:15
we're so ready for something pumpkin again,
0:17
aren't we by the fall?
0:18
'Cause there's a good chance we hadn't had anything pumpkin,
0:21
you know, during the whole year. So
0:25
this is pumpkin overload.
0:30
It's going to be so wonderful,
0:31
and you're not going to believe it,
0:32
I'm making some thin pumpkin bars.
0:39
- [Theresa] It's actually a pumpkin spice,
0:40
pumpkin- - Yes. It's got, yeah,
0:42
it's got all the pumpkin pie spices in it.
0:46
So I'm going to start by...
0:51
Oops. Sorry, that piece of butter jumped up on my face.
0:56
I'm going to add my butter and my brown sugar
1:00
and I'm going to beat this until it's nice and creamy.
1:06
Alright, I beat that probably for two or three minutes,
1:09
probably as long as I should have beat it.
1:14
All right. Now I'm adding my yolk,
1:16
because we have separated that one egg
1:20
and I have the whites here
1:21
and then I'll show you
1:23
what we're going to do with that at the last. All right.
1:28
I'm going to add my vanilla
1:31
and then I'm going to beat this.
1:42
All right, now I'm going to beat that until it's
1:45
well combined. And don't forget to
1:47
keep scraping down the sides of your bowl.
2:01
So we have our all-purpose flour here
2:07
and we've got our pumpkin pie spice.
2:14
So we're going to combine that together.
2:22
And then we're going to slowly add this to our wet mixture.
2:39
And this is going to be real thick, y'all.
2:43
If you've ever made the gooey butter cakes,
2:46
you know, the crust to the gooey butter cakes is real thick
2:52
and you have to press it down into your pan.
2:55
So that's the way this is going to be.
3:06
Okay. Theresa's washing our beaters
3:09
because we need those for the final step y'all.
3:14
And this is next to the final step,
3:16
so these are very, very easy and doable to make.
3:21
Now I'm going to add the whole bag of toffee bits,
3:27
the English toffee bits, that I could go like this
3:31
and eat them like candy. They're so good.
3:34
I love these in my gooey butter cakes too.
3:39
All right, so I'm going to just stir that in.
3:44
This recipe calls for a jelly roll pan
3:48
and I said, "Oh my goodness, I don't have a jelly roll,
3:51
you know, I've just got my cookie sheets
3:53
and then a half cookie sheet".
3:55
So I went over there and I looked in that cabinet
4:00
look what my chilling did.
4:05
Deen Brothers had a stainless steel jelly roll pan,
4:11
so I'm so happy. The boys came through for mama.
4:20
And we're going to spray this
4:22
(oil spraying) real good.
4:27
'Cause once we get these delicious morsels cooked,
4:32
we darn sure want to be able to get them out of the pan.
4:40
Now I'm going to spray
4:43
(oil spraying) my hands.
4:48
So hopefully this won't stick too bad to my hands.
5:00
You know, I told you earlier that you're going to have to
5:04
press this into your jelly roll pan.
5:18
Would probably be a good idea
5:19
to pull out some wax paper and use that, but
5:22
I think by spraying my hands, it's going to be fine.
5:29
See how thin these are going to be?
5:33
Ooh and the crispiness,
5:34
I already feel the toffee bits, you know just,
5:38
crunching, crunching, crunching.
5:43
You want to make it equally thick
5:55
Oh my goodness gracious.
6:00
All right. I'm going to have to
6:02
wash my hands one more time, y'all,
6:05
because they're slick as owl stuff right now from the spray.
6:14
All right, we're going to beat this egg white
6:17
until they're frothy.
6:24
I would call that frothy, wouldn't y'all?
6:28
- [Eddie] That's frothy.
6:29
- That's my definition of frothy.
6:33
All right, now we are going to
6:41
on top of our batter.
6:46
And this is going to help give it some crisp.
6:57
Just kind of pat, pat, pat.
7:00
- [Theresa] How about I take that for you?
7:00
- Oh, okay. 'Cause I'm in another world.
7:05
- I know. - Thinking about flowers.
7:10
I sure would love to see a picture of yours
7:18
It looks artificial, doesn't it?
7:20
- [Eddie] I know, it does.
7:22
- It doesn't look real.
7:26
And of course, the hydrangeas,
7:28
all of this is from our yard.
7:32
Nobody sent us these, did we?
7:33
- [Eddie] No. Those are your canna lilies that...
7:40
But this is just the most gorgeous.
7:43
Miss. Childress, you will never ever know
7:46
how much pleasure your gesture
7:50
gave to Eddie and me, so I thank you.
7:54
You're going to need to score these while they're warm.
7:58
And we just took these out of the oven.
7:59
What'd you say, Theresa?
8:00
- [Theresa] I was saying, take (indistinct).
8:05
- We didn't take them out of the oven.
8:06
I'm just scoring this pan.
8:10
All right, so you have to decide what size you want.
8:18
So I always, on the end, I always end up with
8:25
bigger ones. - [Eddie] Bigger?
8:29
All right. So after they cool completely, y'all,
8:32
we'll come back and we'll finish making those cuts.
8:37
Guess what's cooled off y'all?
8:42
Our crispy, thin and crispy
8:53
Would y'all like one?
8:53
- [Theresa] Uh-huh. (laughing)
8:55
- You would like one? - [Theresa] Uh-huh.
8:59
I sound like I'm Lulu.
9:01
- I'll give you that corner that's really crispy.
9:03
- [Theresa] Look at that.
9:09
You want me to slap you now or later?
9:10
- [Theresa] Uh-huh. (laughing)
9:13
- Put this on your to-do list, y'all.
9:17
- [Theresa] Fast. - And folks will
9:18
love you for doing it.
9:20
- [Theresa] It's easy.
9:21
- Now I'm going to finish scoring them
9:25
and I'm going to hide them.
9:29
I'm going to hide these because poor Michael,
9:32
you know, he's dieting,
9:37
so the good stuff I have to hide from him.
9:41
- [Theresa] I know, he told us.
9:43
- Love and best dishes, y'all.
9:46
Y'all are going to say, "Ooh, Paula,
9:48
thank you, thank you, thank you
9:52
for sharing that recipe with us".
9:57
Hey y'all, it's Paula Deen.
9:59
Now if you enjoyed this video,
10:01
be sure to like it and click the subscribe button,
10:04
as well as the notification bell
10:07
to be alerted when I post a video.
10:10
Love and best dishes, y'all.
