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 complement for chocolate than chewy caramel? So first, we got to go down to River Street Sweets

to pick up some of the freshest, creamiest caramel. And then we're going to bring it back

and we're just going to drench the brownies and ice cream with it. Then I'm going to be going back to my kitchen

where I have my recipe book open to Paige. Delicious. Cause that's the only way to describe my chocolate toffee trifle

And then finally it's the Savannah chocolate cake smothered in hot fudge sauce

So y'all bring your sweet tooth cause 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 you

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

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

I'll eat all your crumbs. Try this. 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 temptation, isn't it

Oh, my goodness, yes. Thank you, Melissa. 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 pre-packaged 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

Nine 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. Just gonna scrape that into a pan

I'm 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 gonna 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

I'm gonna just stir those around into our brown sugar and butter

And now I'm gonna sprinkle this on top. This is a great way to take a prepackaged 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 gonna heat this very lightly because I'm not through with those brownies yet

There's some more things we're gonna 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. Mmm. 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. Mmm, mmm, mmm

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, and 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. All right, 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 going to finish off our cake by adding about a teaspoon of vanilla

flavoring and we ready to go There nothing to it And isn that a pretty chocolatey color Now I going to pour my batter into a prepared greased pan It been dusted with flour And I going to spread that out evenly into

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

that'll 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 gonna 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 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 Savannahans 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

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 going to 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 going to cut our cake in fourths, starting down the middle and then making two more cuts

All right, I'm gonna put together the cake in different layers. I'm actually gonna 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 gonna 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 gonna 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 gonna 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 gonna 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. All right, 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

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

All right, 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 gonna 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

Thank you