The Great Bake Off

Well, hey, y'all

How are you today? Come on in the kitchen with me. I just want to share my feelings with you for a minute

You know, there's nothing like the smell of baked treats to get everybody in the kitchen

So today I'm going to be starting off with some decadent orange brownies

with an orange cream cheese frosting. And then it's the sweetest white chocolate coconut cookies

you ever popped in your mouth. And then it's my best bread pudding recipe

So join me in the kitchen, because today I pure got the bacon fever

I want to start off by sharing a fabulous orange brownie recipe with you

I'm going to start by measuring out a cup and a half of flour

I want to level that off, because you know when you're baking

Unlike when you're just regular cooking, when you're baking it's so important for your measuring

to be very precise because bacon it definitely is a formula. So you'll want to make sure that

you're very very accurate. Now I want to measure in two cups of sugar. And if y'all think a brownie

mix from the grocery store is easy. This is just as easy as if you had a mix

All right, the next ingredient to go in our bowl is two sticks of softened butter

So that tells you right off the bat this is gonna be a very very moist brownie

And I'm gonna do about a teaspoon of salt, and now we're just gonna crack four eggs

into our flour, sugar, and butter. And I'm breaking my eggs separately into another bowl

because I want to make sure that I don't add a bad egg to the bunch

All right, there we go. Now I'm gonna add a teaspoon of orange zest

into our batter. And now I'm gonna add two teaspoons of orange extract

And we're just gonna beat these up. Okay, so you can see that this is almost like just a dump and mix

And it's smelling so good. And that's all it takes. You can see it requires very, very little beating

And our batter is together just that quick. And look at that pretty batter

You can see the pieces of zest in it. Mmm. and it tastes wonderful, y'all

Now, I'm gonna put this into a 13-by-9-by-2 baking dish that's already been greased

Normally, I would bake this at 350, but because we're cooking it in glass

we're gonna lower our temperature to 325 degrees for about 30 minutes

or until it's a nice, beautiful, light brown and until it's set

You want it baked all the way through. So just that quickly, we've gotten our brownies together

Instead of brownies, we need to call them oranges, though, I think

So in it goes, and hopefully in 30 minutes, we're going to have a beautiful, light brown, perfectly set brownie

Now while those are baking, let's come over here and make our cream cheese icing

And it's just a standard cream cheese icing that calls for one eight ounce package of cream cheese

And we're gonna put in a half a stick of softened butter

Next, we're gonna add two tablespoons of orange zest. And you'll wanna be careful when you're zesting your orange

that you don't go very deeply into that skin because if you go deep, it has a very, very bitter taste to it

All right, so in goes two tablespoons of the zest. To this, we're going to add one 16-ounce box of powdered sugar

The powdered sugar will really break down as soon as we put our liquid in it

In that goes. I going to change my beaters around Now I going to slowly add two tablespoons of fresh squeezed

orange juice to give us the spreading consistency that we're going to need for this frosting. And of

course if you've done any baking at all you'll know that a little liquid with

powdered sugar goes a very very long way so you don't want to make it too thin

all right so there we go I think our consistency is perfect as it sits here

It'll tighten up a little bit. There we go. I wish you kids were here so I could give you one of these beaters

so you could lick a beater. But I'll do it for you

How's that? Oh, it's so good. When we come back, I'm going to pull that brownie out

We're going to frost it. And then I've got a great cookie recipe for you

I think you're going to love it. It involves coconut. And later, it's the best bread pudding, y'all

that you ever put in your mouth. Hey, y'all. Welcome back. I'm so glad that you came back with me

For those that have just popped in, we are having a great time in our kitchen today

Today is all about bacon. And I've got some orange brownies in the oven

It's time to take those out. And I'm gonna just sit these down here on this end

and let them cool, because if I put that cream cheese icing on them right now

it would just melt and just run everywhere. So while we're waiting on those to cool

let's get started on our cookie. And this is called a white chocolate coconut cookie

I'm gonna start by measuring out two and one-fourth cups of all-purpose flour

So that's one cup, two cups, and that's gonna finish off our flour

I'm gonna add one teaspoon of baking powder, and we're using this because we're using an all-purpose flour

So we're gonna need to add the ingredients. it's gonna make it fluffy and make it rise

And now I'm gonna add one teaspoon of soda and about a half a teaspoon of salt

Now I'm just gonna take a whisk and just blend those ingredients together

And now we're gonna come up here and we're gonna make the creamed mixture

that we're gonna be adding our flour to. And our creamed mixture is gonna start with two sticks of butter that's come to room temperature

It's nice and soft for us. And then a half a cup of light brown sugar

Now we're just gonna cream our ingredients together until they're nice and fluffy

All right, there we go. That's nice and fluffy

Now I'm gonna break one egg and add that. Now we're gonna take our dry ingredients

And we're gonna slowly add that to our creamed butter and sugars

And you can see that this is gonna be a real thick, stiff batter

almost like an oatmeal cookie. Okay, the last of our flour. Now we're gonna fold in one cup of oats

and then three-fourths of a cup of grated coconut. Okie doke

And we're gonna add one teaspoon of vanilla flavoring. So we're just gonna fold this in

Now I'm going to use a very small ice cream scoop because you'll want to make sure they'll

all bake evenly. So you'll make sure that you're real precise in the measuring out of your cookies

Now we going gonna put our cookies in the oven 350 degrees for 10 minutes

And they look delicious, don't they? So in the oven, that goes

Let's move on over here, because our brownies have cooled off. They're cool enough for me to frost them now

So let's just put that wonderful cream cheese and orange frosting on top of our brownies

Doesn't that look delicious? All right, we just want to spread that evenly

Okay, so there we go. It looks beautiful. All right, let's cut into our brownies now

I'm so ready to taste these brownies. Gently lift out that first brownie

Doesn't that look good? Mmm

And I think I'm gonna throw a couple of kumquats on my plate

Oh, and we almost forgot our vegetables. A little mint. Let's give it a taste

Come on in here with me now. Get up close. Get up close so I can reach your mouth

Mmm. It's out of this world. When we come back, I want to share a recipe with you

that I call the best ever bread pudding. And then our cookies should be ready, too

And then we're going to ice them with the white chocolate and some more coconut, and we'll be sampling those, too

So don't go anywhere, because Paula's in the kitchen baking today, y'all

Hey, y'all. While we were on break, I kept working. Our cookies were ready

I took them out of the oven while y'all were gone. I toasted off some coconut

and in my double boiler, I have melted eight ounces of white chocolate

Now, all we're gonna do is frost our cookie, and then I'm gonna come over here

and I'm gonna sprinkle it with toasted coconut. If you want to, you can do this

a couple of different ways. You can frost the whole cookie if you want to

And that's simple enough to do. You just take your chocolate, spread it around over your cookie

and then sprinkle it with the coconut. Don't these look delicious? And they just look a little different

from, you know, your ordinary coconut cookie. and you can't go wrong with coconut and white chocolate

So there we go. Now I'm gonna let them sit here and dry

while we get our bread pudding together. I'm gonna start by cubing up three cups

of just an Italian bread that I've let sit out on the counter

to just kind of get stale for me. All right, now for the custard

I've got five eggs that I've cracked in this bowl, and to our eggs, we're going to add two cups of sugar

One. Two. All right. I'm going to whisk our eggs and our sugar together

and then I'm going to pour in two cups of milk. All right, so we've got that mixed up good

Now I'm going to add two teaspoons of vanilla flavoring. And we're going to toss this in the bowl with our bread

All right, I'm going to get me a spoon. I think I can work a little bit better now with a spoon

All right, so over our bread that goes. I'm just gonna stir that up

And I'm pouring that into a 13 by nine by two container

This has been greased. I greased it all up real good with butter

And I'm gonna make a layer using a half a cup of brown sugar All right The next thing I going to add is a half a stick of butter

And I'm going to take a fork, and I'm just going to mix our butter and our sugar together

All right, now I'm gonna toss in one cup of chopped pecans

All right. Back with my fork, I'm gonna kind of cut those in

and just mix those nuts in with that brown sugar and butter

Now I'm just gonna take this and I'm just gonna sprinkle it all on top of our custard

All right, there we go. All right, this is ready to go in the oven

We're going to bake it for about 35 minutes on 350 degrees

And before you know it, we're going to have this beautiful golden brown

puffy bread pudding ready. So that's 350 at 35 minutes

Now let's come back over here and let's see how our cookies turned out

And you know I'm going to pick out a cookie that's not just half frosted

that's all the way frosted with that white chocolate. Mmm. Mmm

Great Granny's, it's so good. I wish y'all were right here in the kitchen with me to sample one

When we come back, we're going to finish that bread pudding, and we're going to top it with a wonderful sauce

Okay, I see y'all out there, and I bet your mouth is watering

Look at this bread pudding. It looks fabulous. Now, if you're unsure or not, whether it's done

You can use the old toothpick trick. And mine is done just right

Let's make our brandy sauce. I'm going to use one cup of sugar

And a half a cup of melted butter. Has anybody been keeping track with how much butter I've used today

But you know what? You can't bake without butter. Now I'm gonna beat my egg up in here

and then I'm gonna just stir this together. Now you'll wanna be careful when you add alcohol

You'll wanna make sure you either cut your fire off or you move your pot away from the fire

And I'm gonna pour in our brandy. That was a fourth of a cup

All right, back over the fire that goes. And that looks perfect

Now I'm going to cut the fire off. And like I said, I'm going to bring it over here

And I'm going to put in a teaspoon of vanilla flavoring. All right

So let's bring our brandy sauce over here. and I'm just going to pour it on top of our bread pudding

Mmm. And that was so easy to pull together. All right

I've got me a bowl right here ready to fix me up a serving

And look in here. Y'all come in here so you can see

when I dip this up. You know, I just adore bread

And this dish is truly having the best of both worlds. The bread and the sugar

Look at that wonderful sauce in there. And you can see the brown sugar and the butter and the pecans that's made that nice crust

Mmm. Sometimes I could just pure cry when I'm eating these desserts

They're so, so good. I've had a wonderful time with y'all today

I hate to say bye, but you know that I always send y'all best dishes and love

from my kitchen to y'alls. See you next time. And happy baking to you

And happy eating