0:03
I got something good for y'all.
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You know, after 13 years,
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"Cooking with Paula Deen," retired.
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But I'm gonna continue to bring y'all
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some wonderful recipes from that magazine,
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because there are no- - They're wonderful.
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- They are, they're wonderful.
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And you can still find 'em on the website, right?
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- [Theresa] Absolutely, there's a link
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right below the video
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that takes 'em directly to it,
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and it is, - Oh, okay.
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- It lives on your website.
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"Cooking with Paula Deen,"
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good, good, good, good.
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'Cause I don't want y'all to miss anything.
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Now what we gonna do today,
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I have made and shared recipes
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for blondies with y'all.
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Glennis, every Thanksgiving,
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she'd make a big old pile of blondies,
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and she'd cut 'em in little bitty squares,
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and they'd be stacked up mile high.
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But this one's different.
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This is gonna be a tropical blondie
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and what's gonna make it tropical,
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macadamia nuts, and coconut.
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I've got one cup of butter,
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which is two sticks of butter,
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and I've got some white chocolate disc,
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so we are just gonna stir this,
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until the white chocolate is melted,
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and it won't take it long.
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And then we're gonna let it cool
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for about 10 minutes.
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So I'm gonna try not to overheat it,
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so it won't take long for it to cool.
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See how quickly it's,
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they're nice and thin,
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so they melt quickly, fast.
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Okay, we're gonna come over here now, y'all,
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and we've got four eggs,
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and I think about a cup and a half of sugar.
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And we're gonna beat this until it's fluffy.
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Kind of like my hair. (chuckles)
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I think I might be fixing to get the hiccups.
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Our butter and our white chocolate disc
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are nice and melted and cooled.
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And this is nice and fluffy.
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So now I'm gonna add our flour,
2:24
(electric whisk clattering)
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just a wee little bit at the time.
2:33
(electric whisk clattering)
2:40
(electric whisk clattering)
2:48
(electric whisk clattering)
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Okay, and now, I'm gonna add my vanilla.
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You know, I have got every flavor of extracts
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in my pantry that one could have.
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And since this has got pineapple
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But I wonder what a little,
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like a little bit of pineapple extract,
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and a little bit of coconut extract
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Just a thought, y'all.
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What you think, Eddie?
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- [Theresa] I think it sound good.
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- I know, it'd bring out the flavor,
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Alright, now we're gonna stir this in,
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the rest of our ingredients
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And I've got a 13 by 9 by 2 pan
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And this may take a minute
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to get that melted butter incorporated.
4:03
doesn't that look pretty?
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- It does, it looks so pretty.
4:15
Yeah, it's not taking long.
4:20
It is not taking long.
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Alright, so I'm gonna go ahead
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and stir in our coconut,
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which, I adore macadamia nuts,
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and I love pineapple.
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So I hope y'all will try this and like it.
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- [Theresa] It's very unique.
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Let's see, what could we do tropical?
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If you're having a pool party,
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or going to a picnic on the river,
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- [Theresa] Anywhere.
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- Yeah, anything to do with the water.
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- [Eddie] Or if you just let me have
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a margarita that night.
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- (laughs) That's exactly right, Eddie.
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Now why didn't I think of that?
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Like I said, this has been sprayed.
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These are gonna be kind of thick.
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Good to the last drop.
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I'd have to remind myself on how long,
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- [Theresa] 25 minutes at 350.
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- Okay, that doesn't sound like very long,
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You wanna, - We're about to watch out.
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We're about to watch and find out.
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we were just taking a picture
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of that beautiful blondie,
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the tropical blondie,
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so I hope it will cut okay.
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I'm not gonna go ahead
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and cut the whole thing up,
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like I normally would,
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'cause I'm gonna let it cool some more.
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But I don't wanna hold y'all up.
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I want you to see what they look like.
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I think I'm gonna do one more,
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'cause I think this'll be easier.
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Yeah, to pull out one of those.
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Oh, and it cut pretty good
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for it to be so warm.
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I'm gonna get all that's owed me.
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You know what I mean?
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This is such a different type of blondie,
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and it is so stinking good.
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you know, I'm always kind of having to,
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'cause I want you to like it too.
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And I'm pretty sure that you will like this.
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it was cooked perfect timing.
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I have a tendency to overcook,
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you know, I'll look at it and think,
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well, it's undercooked,
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but she has got the oven time down perfect.
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So if it's ready in 20 minutes,
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don't let it stay for 25.
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And that's what Theresa goes by her gut.
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Thank goodness for her gut.
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Love and best dishes, y'all.
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Enjoy it along with that margarita.
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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.
