Sexy Southern Chocolate

Hey y'all, I'm Paula Deen and today we're going to create chocolate confections that are the perfect pick-me-up for any day

And what's a better compliment for chocolate than chewy caramel? So first we gotta go down to River Street Sweets to pick up some of the freshest, creamiest caramel

And then we're gonna bring it back and we're just gonna drench the brownies in ice cream with it

Then I'm gonna be going back to my kitchen where I have my recipe book open to Paige

delicious because that's the only way to describe my chocolate toffee trifle and then finally it's

a savannah chocolate cake smothered in hot fudge sauce so y'all bring your sweet tooth

because there's always room for chocolate Good morning

Today's show is about sexy southern chocolates. And I'm going to be running down to River Street Sweets

in hopes of finding some caramel to go with our chocolate. It's going to be a real sweet show today

So I hope y'all will stick with me. How are you doing

Hi. Would you like to try some peanut brittle? Ooh, I'd love to try some of your peanut brittle

Mmm, everything looks so good. But what I'm here today for is actually some caramel

Pat's mixing up a batch of caramel for you up there, Paula. Can I go in there with Pat

Yeah, you can go in there. Hey, Pat. Hello. The girls told me that you, um, are you getting new samples of pralims ready

What's wrong with this right here? That one is sitting around. I don't give out crumbs

I'll eat all of your crumbs. I'll eat all your crumbs. The girls told me that you had my caramel almost ready

Yes, ma'am. Right here. Now, is this the same caramel that you cover your apples with

Yes, ma'am. We put it in the bear claws also. Well, it's so, so good

Do you want me to lick your beaters for you? It's a temptation, isn't it

Oh, my goodness, yes. I think you'll notice. Well, Pat, you're the man

There you go. Be good. Careful. It's kind of hot. It is hot, isn't it

Let me get a good grip. Well, Pat, thanks, honey, and I'll see you next trip

Isn't that a great store? When I want to give somebody a special gift, I always call them

because they've just got the sweetest candies in the world, and I lucked up today

I came back with the caramel, and I can't wait for us to use it

And the first recipe that I'm going to start with is so quick and easy

today. I'm actually going to start with a prepackaged brownie mix. And you'll just follow

the instructions on the brownie package. Do just like it says. Now, I actually prefer

the brownie mix that they refer to as a chewy brownie. So follow the instructions for the

chewy brownie, and they'll be so good. Now mine calls for water, oil, and two eggs. And

we're gonna beat this up for about 50 strokes. It's so simple. You don't even have to pull out your electric mixer

for this one. All right, now I've given this one about 50 whacks

So I'm gonna come over here and I'm gonna lightly grease a 13 by nine by two pan

I'm just gonna scrape that into a pan. Just gonna spread those out evenly

And now I'm gonna take brown sugar and butter, and my butter has been brought to room temperature so it's nice and soft

and I'm just going to cut that in. By the time you get it right, it should look like kind of a very

coarse cornmeal. Now I've got our butter cut into our brown sugar, and I've thrown in some pecans

and I'm going to just stir those around into our brown sugar and butter, and now I'm going to

Sprinkle this on top. This is a great way to take a pre-packaged brownie mix

and make it extra special. All right, now we're gonna put this in the oven

and we're gonna cook it according to the directions on our box, which is 350 for about 25 minutes

All right, I've got that one in the oven ready and you know I got another one right over here waiting to come out Oh and it smells so good And I going to sit him right there

because I'm going to dig into some of this rich caramel that we got from River Street Sweets

And I'm actually going to, oh. Ah. Doesn't that look just delicious

just so delicious. Now I'm going to heat this very lightly because I'm not through with those

brownies yet. There's some more things we're going to do to those bad boys. And while I'm waiting for

that to soften, I think I'll go ahead and start cutting on my brownies. Oh gosh, that crunchy top

is so delicious. All right, now caramel's starting to heat up a little

Oh, I think that caramel's about to get right where we want it

All right. I think that I'm going to begin by taking me out a brownie

You know, that first square is always the hardest to get out

But I think I got him. Mm. He looks so good

I've been a good girl, so I think I might put two on there

All right, and I'm going to turn this down extra low because our caramel is just perfect to finish off this dessert

I've got some ice cream already made in the freezer. I'm going to just use a store-bought ice cream for this rather than making any because I want

this to be delicious but quick and simple so I'm going to just get me a nice round ball

of ice cream and I'm going to kind of quickly form him in my hands

melt him quickly and I'm going to toss him in nuts now you can actually do this earlier you can

make you a bunch of these and having the freezer right ready. Oh, that's looking like a pretty good sundae, isn't it

I'm going to drizzle him with a little of the caramel from River Street Sweets

to go on top of the caramel that I actually baked into the brownie

And I can't eat this without whipped cream. and a cherry on top

Doesn't he just look wonderful? And this is one of those dishes that's nice to share with somebody

Look, the caramel is beginning to harden from the cold of the ice cream

Mmm, no wonder they love those caramelized brownies. Y'all grab a cup of coffee and don't go anywhere

because coming up next, I'm going to be making a Savannah chocolate cake

with a hot fudge sauce. So y'all stick around. It's going to get sweeter

I'm just gathering up the last of the couple of things that I'm going to need to finish off my Savannah chocolate cake with a hot fudge sauce

Now I'm going to start by putting our brown sugar in our mixer, and I'm going to use about a half a cup of shortening, not butter

So I'm going to cream those together. All right, now I'm going to add a little buttermilk

and you'll see I keep playing with the speed on my mixer

depending on the appropriate time for high speed versus low speed. All right, I've got some chocolate that I've melted

So now I'm going to just add that to the cake mixture. And I'm using an unsweet chocolate for the cake batter

All right, while that's mixing, I'm going to take all-purpose flour and a little salt and baking powder

and sift those together real quick. And now I'm going to add my eggs one at a time

And the last one. Alright, now I'm going to lower that speed on the mixer

and I'm going to add our flour to that a little bit at a time

And you can see it's starting to get nice and creamy now

and a nice chocolatey color. All right, now I'm gonna finish off our cake

by adding about a teaspoon of vanilla flavoring. And we're ready to go

There's nothing to it. And isn that a pretty chocolatey color Now I going to pour my batter into a prepared greased pan that been dusted with flour And I going to spread that out evenly into

our pan and then I'm going to give it just a couple of whacks on the counter to level

it out and that will prevent little holes all through your cake because you've gotten

that air out of it and brought it to the top and busted them out. Okay, so this one's ready

to go in the oven. We're going to cook it at 350 for about 40 or 45 minutes. And while

that's baking, I'm gonna come over here and make our fudge sauce. So I'm gonna

start with a stick of butter and German chocolate. I think that's about four

ounces and then an unsweetened chocolate and we're just gonna let that melt

together and then we don't have it, there's three more ingredients to add to

it. I'm gonna add a little bit of evaporated milk. You can hear our pans

nice and hot and then we're gonna add a little bit of powdered sugar and we're

just gonna go back and forth with these ingredients until they're all used up

Sauce is gonna be delicious on that cake. All right the rest of the milk and then

the rest of the powdered sugar. Now I'm gonna let this come to a nice boil and

cook for about eight minutes until it's thick and creamy and that's it. There's

nothing to it. Now I've got another cake in the other oven that should be ready and we'll

pull it out. Let's see what we've got. Oh it looks good. And you can see by me knocking

out the air bubbles what a smooth finish it gives us to our cake. Now I'm going to take

this off of the stove because I've actually made some earlier and I'll show you what it

looks like after it's cooked for eight minutes and cooled a little bit. You can see it's kind

of gotten thick. Looks so good. Well, I don't know about y'all, but I'm ready to have me a piece of

that chocolate cake. But before I serve myself a piece of cake, I'm going to add the vanilla to

this sauce because, you know, you don't want to add extracts while your dishes are cooking because

because you don't want that flavor to evaporate, so we're gonna add it at the last minute

Okay, mmm, looks delicious. And I think with the aroma of the chocolate

it just smells so good. And you know, I don't think I'm gonna put anything

on my piece of cake but the hot fudge sauce, believe it or not, and maybe a few chocolate curls

Mmm, and maybe just a little extra. Mmm, looks just delicious, doesn't it

Mmm, that's so belly pleasing. Y'all stick around because coming up next

one of my favorite ways to put a dessert together, chocolate trifle

The last dessert I'm going to finish up with today

is a dessert that Savannians dearly love, and that's trifles. Now, we make all kind of trifles in Savannah

We just love our trifle, no matter which way we get it. So for today's dish, I'm simply using a boxed cake mix

So I have just followed the directions on the cake mix box

and I'm going to cook it according to the instructions on the box

I'm going to give it a couple of whacks, and into the oven it goes

Now I've got one that's already ready. Yeah, it's pulled away from the pan

Now this is a great way for you to know if your cake is done or not

When it starts pulling away from the dish, you know it's ready

All right, now we're going to pierce our cake. Now you can do this with a fork or skewers

but we're just going to come in here, and it doesn't matter if some of your cake sticks to your fork

and it messes up, that's all right. It'll just make it that much better

and give it that much of a bigger hole for us to pour our liqueur on it

So that looks good. You want plenty of holes. And normally I'll use some kind of liqueur

but you know today, I think I'm gonna use something a little different

I made a new friend the other day in the restaurant She was so cute Her name was Mary Alice Pitchford and she was telling me about a product that she had found that she just loves because it has no carbs and no sugar

So she ran to the car because she said, Paula, would you believe I have a bottle in the car

Normally, Mary Alice puts this in her coffee because it makes her feel like she's almost having

a rich, sinful dessert coffee. Now I'm going to put about a half a cup of this

because I want this good and moist. And I'm going to stick it in the refrigerator

and let it sit for about three hours and let it soak that up

I don't too much worry about putting too much of this because there's no alcohol in it

So if any of the children get a hold to it, they won't catch a buzz

So I'm just going to slip this in. And I've got another one right here that's been soaking

And these are so easy to assemble. There's no laws or rules that you have to follow for a trifle

Now I'm gonna cut our cake in fourths, starting down the middle and then making two more cuts

All right, I'm going to put together the cake in different layers

I'm actually going to pour just a little chocolate syrup on the bottom of the trifle dish so that the cake that I put in will actually have something to stick to

All right, I think I'm going to get this bowl a little closer to me, and I think I can do it a little easier with it closer

So I'm just going to drop my cake in chunks. It doesn't matter what it looks like

just as long as you keep your layers a little even. Like I said, there's no rules

You just make your own rules as you go. Now I'm going to pour a little bit more syrup over the cake

Oh, this is one of those wonderful desserts that you can make ahead of time or even the day before

All right, I'm going to take a little whipped cream and just put a layer of that in there

It's looking like a hot fudge sundae. Looks so good. Alright, now I'm gonna crumble up a little bit of my favorite chocolate candy bar

And this is a toffee, so when Michael bites into it he'll have big chunks of crunchy candy

Alright, now we're gonna come in here with another layer of cake. See our pretty layers, how it's coming together

A little bit more chocolate. Mmm. Mmm, mmm, mmm. Another layer of chocolate candy bar

I'm going to do another little layer of cream. Just going to kind of spread it out a little bit, kind of right there in the center

Like I said, no rules to this party. And it's ready. Okay, so I'm ready to dip me up a little taste

I can't stand it. Oh, look, I'm going to get down in there and get me some of that fresh whipped cream

Mmm. Oh, and make sure I get some of that candy bar

And I'm going to top it with, I think, just a little bit more of this hot fudge sauce

And this was actually the same sauce that I made for the other cake

So you can do lots of things with that one sauce. You know, too bad

This is the only size spoon that I could find. But I'll make it work

Mmm. We know what we're doing in Savannah, Georgia

Y'all stick around, and then I'll be right back for some tips

Y'all don't get too far. I just love desserts

Now when you're baking cookies and cakes, you have to go buy a formula

But when it comes time to eat them, you can do so many things with them

You can buy vanilla ice cream and personalize everybody's bowl with peppermint or Oreo cookies or cookie dough even

And for cereals, try taking a sweetened cocoa and sprinkling on your cereal

It will be so good. So I hope all of these tips will come in handy for you

I've changed into something a little bit more comfortable, and I'm here waiting on Michael

and I have all of his favorite chocolate desserts, the chocolate toffee trifle

and the Savannah chocolate cake with a hot fudge sauce and these caramelized brownies

topped with fresh vanilla ice cream and whipped cream. I hope I've given you some great ideas

for your sexy chocolate night with your favorite person, too. So until next time, America

I wish you sweet dishes from my kitchen to yours