Upside Down

Hey, y'all

Today, I'm turning everything upside down. First, we have a breakfast for dinner

with spicy chili and cornmeal waffles that were inspired by a viewer email. Mm

So good. And things get a little crazy when my friend Edie stops by

to make her mouth-watering cinnamon rolls. That works. Uh-oh, I feel a food fight starting, y'all

And later, it's delicious deep-fried cinnamon sticks that'll make your tongue want to slap your brains out

And to top it all off, it's a peppermint and chocolate coffee that my husband, Michael, cannot resist

Mmm, it is good. Oh, Edie! Well, I got a cute email from a young lady

Come on in here and let's read it. It says, Dear Paula, my husband is obsessed with breakfast

Can you please help me turn breakfast into dinner? Love, Beth from Maine

So, you know, Beth, we're in luck, honey. And what I'm fixing to share with you today is a spicy chili with cornmeal waffles

So how's that for a compromise? We're going to start by making our chili

I have got one pound of a real lean ground chuck that I've scrambled up

and it's browned and waiting on us. I've got two cloves of fresh garlic, a small onion, and a green bell pepper

And I've got some seasoning, got beans and tomatoes and corn. And we're just going to dice these all up and toss it all in

That was a big bell pepper, wasn't it? Produced a lot of pepper

and I'm going to add two tablespoons of chili powder

you know, which sounds like a lot, but chili powder is one of those items that you need a lot of

When I'm making chili, I swear I'll put sometimes like a half a cup

All right, now I'm going to add one tablespoon of cumin and about a teaspoon of salt

A little fresh ground pepper to give it a little bit more of a kick

Mmm, it's smelling good. Now for our wet ingredients. Two cans of ranch-style beans

They have a big, big chili flavor in them. So we're going to add two cans of those

French-style beans. I've got a can of diced tomatoes with green chilies

And this is a 15-ounce can of tomato sauce. Looks delicious. Mmm

Okie-dokie. And now I've got one can of niblet corn drained that I'm gonna

toss in there. And this is done. All I'm gonna do now is let this simmer, you know, 30 minutes to an hour

Let those flavors marry together. All right, so come on down here, girl

This is your husband's part. This is the compromise. We are gonna make him a waffle, a cornmeal waffle, to eat along with that spicy chili

We're gonna use one and three quarters of all-purpose flour. there's one and

three quarters now we're going to use one and a quarter of cornmeal

just going to level that off so this is going to make a

real grainy kind of textured waffle going to put a teaspoon of salt

and a teaspoon of sugar and a tablespoon of baking powder so that our waffle will be nice and fluffy

So I'm just going to incorporate those dry ingredients together. It's time to add our wet ingredients now

I've got two cups of milk, two eggs, and about three tablespoons of vegetable oil

He looks good. He passes the inspection. And so does he

All right, in with our oil. And in with our milk. Here in our house we just love making waffles And I like your husband and especially during the winter months I just love breakfast for dinner Sometimes I will just set up the waffle iron and just let my family eat at their leisure

Oh my goodness, and we'll just eat like pigs. Alright, so here we go

I've got a little waffle iron, and it's a non-stick, so I don't even need to spray it

Now I'm going to ladle in one ladle of batter, just right there in the center

You have to be careful because you can very easily get overambitious with your batter

thinking that you need to fill the whole thing up. And in a matter of a few minutes, you got waffle coming all out the edge

So see y'all back in a minute. Coming up, my friend Edie and I

are going to cinnamon roll extremes. Yum! And later, it's cinnamon sticks gone fried

It's delicious. And we're making a glaze for our cinnamon rolls that Michael cannot resist

You see the glaze-looking Michael Groover's eye, honey? And a sweet peppermint and chocolate coffee

Hey, y'all, welcome back. While we were on break, I got our waffles cooked off

and I'm ready to dig in and taste. Ooh, and I love it, the way the butter goes down in those little holes, you know

and it acts like a bowl and holds it in those little cups

This looks really, really good. Now I'm going to just ladle our spicy chili on top, just like that

Now, I love sour cream, so I'm going to put a dollop of that

And I love cheese, so I'm going to put a little cheese

And I've got some cilantro. You know, if you like cilantro, you can just tear you a little bit of that

Looks pretty good, doesn't it? Look at the butter. Look at that butter

I can't wait. Mmm. Mmm

So good. Y'all, my friend Edie that lives here in Savannah makes cinnamon rolls to die for

Now, I don't want y'all to blink. I want you to watch carefully because you can't buy these anywhere in the world

Come on, Edie. Come here, girl. You have just... How are you

You have just got to taste this spicy chili and waffle. Yum

Yeah. Yum. Yum, yum. Mmm. Mmm. Isn't that good? Out of this world, y'all

That is wonderful. Well, listen, I could stand here and I could eat that whole stinking waffle

I really want everybody to have an opportunity to hear everything you've got to say

about your wonderful cinnamon rolls. So hit it, girl. Tell us all about it

This is really sad to call it a starter. It's something that you really have to keep alive

She told me a while ago, you know, Paula, this starter is probably older than your children

What the heck do you mean by that, Edie? Well, this starter is a family heirloom

When I was 12 years old, my parents went on a trip, and they came back, and because they know how much I love to cook

They brought me one small cup of this bread starter. And I've had it with me for 42 years, kept it alive

It's a living, breathing part of me and a part of my family. And I had to feed it

I had to make sure it didn't get too cold and give it time to rest. It makes this bread taste so good

You ready to make some? I am so ready to make some. Start off with one cup of the starter

This is your starter. This is the same thing that's in there. In there

And then if you will put in a half of a cup of sugar. Okay. Now, what all do you make with this starter, Edie

Is it just your cinnamon rolls? No. This starter can make muffins

It can make pancakes. Really, any kind of bread product can be made with this

Wow. And it gives it a unique taste because this has been growing for so long

If you'll put in a tablespoon of salt, I'll put in half of a cup of vegetable oil

That sounds like a lot of salt for a cinnamon roll. It does, doesn't it? Is this going to make a lot, though

This will make 24 cinnamon rolls or three loaves of bread. Okay

We have one and a half cups of hot water. Just throw in the water

And that's about a tablespoon of dry active yeast. So we're going to use six cups of all-purpose flour

Right. Now I've got a half a cup measurer. You were telling me starters can take on a different flavor and taste

In San Francisco, they have a lot of bacteria in the air

good bacteria. But it also makes breads and yeast take on almost a sour taste But we don have as much bacteria in the air and therefore it gets It takes bit of more of a sweeter taste When the dough gets to about where it pulling away a little bit

and it doesn't look like it's coming up the side of the dough hook, it's ready to pull on out

About how long does that normally take? A minute or two. So I'd say it's ready

Okey-doke. What impresses me about this? It doesn't seem fragile at all

Not at all, and that's what's so great about this starter is that there's no kneading

It's hard to mess this up. So it's almost foolproof. This is great

Now, we're going to need our bowl, aren't we? Right. If you'll just spray that a little bit with that spray so it won't stick when we put it in

Okay, just kind of lightly spray it. I'm just going to knock this off the feeder a little bit

The hook. The hook. The dough hook. You're going to let it off the hook

And this is good if you like dough. I love cake dough

Just break that off in the bowl. Ooh. Go away. It's got a sweet taste

It's kind of sweet. Use your hands. Best tool God gave us, isn't it

And you know what else, too? If you wet your hands before you do this, you won't get all the goo on your hands

But sometimes you want it on the hands if you want to lick your fingers. Yeah. I'm a finger licker

I am, too. You want to lick that part? I'll lick part of it

I know. That's good. It's good stuff. All right. Now, we're just going to take our towel

Now cover it up, only to keep it a little from getting hard on the top

We're going to let this rest sometimes for about an hour or two

Uh-huh. Don't go anywhere, y'all, because we're going to be baking off some hot cinnamon rolls

that'll make your tongue want to slap your brains out. Coming up, my friend Edie and I are going to cinnamon roll extremes

Uh-oh, I feel a food fight starting, y'all. And later, it's delicious deep-fried cinnamon sticks

Great time of day. And a delicious peppermint chocolate coffee. That's Michael Groover approved

That's good. Hey, y'all, welcome back. We're talking about these delicious cinnamon rolls

All right, well, let's look at our dough. How does that look to you? It's about doubled in size

So why don't you sprinkle some of this flour on it so when you roll it out, it won't stick

and I'm going to let you do the rolling out. Well, I would really like to watch your technique. Okay

I know how I roll. Okay. Well, I'll show you, and then I'll..

All right. Is that enough? Well, no. You were really supposed to put the flour on the board first

That's usually where you... See, you're supposed to be teaching me. Okay. You take this side, and I'm going to take this side

All right. Now, now, what we're going to do is you're going to dump that onto the board

Okay. Dump this out. You need help? Okay. Dump it like that. That's perfect

So you really know your yeast has done its job when you see it looking like this. Because you pull it up and it's elastic like that

And now you know the yeast works. See, it doesn't open up? Okay. The key to this is a lot of people like a lot of bread in their cinnamon buns

I don't. I don't either. I like a lot of glaze. I like a lot of nuts. And nuts

And butter. And butter. But butter, as you see, we got two sticks. I see you

I'm going to make a mess. I see you, girlfriend. You just have to get your elbows and your arms into it

Really roll it out. Dump that butter on it. Dump it every two sticks

You do one and I'll do one. This is going to be the fun part. This is like a child in kindergarten with the, what is it, finger painting

I think I've died and gone to heaven, honey. Just roll it all over. Just slather it

Yum! See how good and slathery that is? Yes, I'm feeling. That's what makes it so good outside of the taste

Great time and day. Ha, ha, ha. Ha, ha, ha. That worked

Uh-oh, I feel a food fight starting, y'all. Did you get my nose

It's still a little shot. You saw your eye. Hold on. That's all right. Hold on a second

Okay, now the next thing, get brown sugar. Okay. It's going to take a lot of brown sugar, a lot of it

Just keep shoveling it over here until we can just cover the top of this dough

You know, I'm going to hit you with my best shot now, and you just squeal. That's why you don't wash your hands after the butter, because it gets everywhere

On the floor. Oh, my goodness gracious. Lots more. Probably about half the container

I love the fact, Edie, that you do low-calorie cinnamon rolls. It is very..

Cinnamon rolls. Absolutely. No sugar, no fat, no carbs, nothing. This is just perfect, Edie

All right, now you're going to sprinkle it with cinnamon. About a half a cup of cinnamon

Yes, I see. Really cover it with this cinnamon. See? You want to try it

I'm telling you what. If they hadn't arrested me yet, you might be arrested, honey

This is pure sinful. It is. The pecans. Oops! You call them pecans

I call them pecans. What you call them? Pecans. People who call them cons, they're not from the

south. No. You can put as many nuts in it as you want. See, I like a bunch

of nuts. You can put raisins. I mean, see, I want some. I love raisins

Raisins. I may go in there and look in that pantry. See if I got

some raisins. While you're looking at Great! Time a day, girl. Okay. I'm going to make, clean up your

You know what I thinking I got some raisins in my freezer All spread out here Look at here You got them Cool I a dog I knew I had Now you can put as many of those raisins on here as you want to That good

And again, make sure you get all the sides. You kind of pull

stretch and roll. Stretch and roll. Stretch and roll. And you don't want

any air pockets in there. Okay. Stretch and roll. Stop the stretching

Just roll. Now let's just roll. See how fat it's getting? Now, the cool thing about this tooth is if it's too fat and you don't want it that fat, you can stretch it outside

Because we want it to fit in here. Another thing that you can do is you can freeze this, cut it off, and freeze it, and pull it out later and put it in here and let it proof

How perfect. We could freeze it just like this. If you have freezer space, yeah

I'm going to slice these about two inches thick. And I'm going to kind of smush them down to the same height

Those look gorgeous. Don't they look good? Now what we do is we take the cinnamon rolls, and we're going to have to let them rise

If you want to do it quickly, you can proof it in a 170-degree oven. Or if you want to do it real quickly, you just say to hell with all that, and you deep fry them

That works, too. That works, too. And after it's proofed for probably about 30, 45 minutes, you turn the oven to 350, and it continues to rise, and you cook it for about 25 minutes

Mmm. See y'all back in a minute. Coming up, we're deep-frying cinnamon sticks, y'all

It's going to be perfect. And we're topping off our cinnamon rolls with the perfect glaze that Michael cannot resist

Edie! And to wash it all down, it's a peppermint and chocolate coffee

In case you've just tuned in, Edie has got a cinnamon bun starter that she has had since she was 12 years old

You've had it now about three years, haven't you, Edie? Right, about two and a half. Two and a half years

And over break, we got the cinnamon buns in the oven, y'all

And we started playing with this dough in the deep fryer, because you know I'm a nut about fried foods

Well, Edie took it one step further. She twisted them around these skewers

We're deep frying them pure for the fun of it. Why don't you go ahead and make the glaze

Okay. And I'm going to make us a coffee to go along with this cinnamon rolls. Now I'm going to make us a peppermint and chocolate coffee, Edie

I'm going to add a tablespoon of chocolate syrup to each of our cups

Great. I'm making the glaze, which is good. Good. It's the least fattening stage of all

It's four cups of powdered sugar. How's the coffee coming? To each cup, I'm going to add about two tablespoons of peppermint syrup

And you can also use peppermint chips. Sounds great. Now I'm adding three-fourths of a cup of half and half just to kind of cut it a little bit

And then we just, this is going to be a glaze and not an icing. Because I want it runny, and it soaks all in, and it gets all saturated and pretty runny

Then finish it off, pull the sides in, get all those lumps stirred in

I'm going to add about a half a cup of coffee. I'm going to put a dollop of whipped cream on each cup of coffee

I've got some chocolate shavings Just a little bit of that, Edie

Okay, Edie, I got our coffee, honey Okay All right, there's your cup

And look who's just walked in the door Hey there He smells something going on

Michael, you know Edie Hey, Edie, how are you? Michael, how are you doing? Good to see you Michael, why don't you get the cinnamon buns out of the oven

I'll do it Taste that coffee, girl Oh, yeah It's delicious Yum

It's going to be perfect There you go. Michael, ooh, God. It's like great

Taste that coffee. Taste it, though. Out of this world delicious. Oh, it is good

All right, we're going to pour the glaze. Wet them up, girlfriend. Michael, the key here is watch how this just soaks in

Uh-huh. All of it. It's like someone eats it up. Actually, I'm just going to make this real

Oh, hmm. I mean, the heck we're waiting for. You see the glaze looking, Michael

Oh, honey. Oh, Edie. Wow, look at this. Edie, Edie. Michael, which one do you want

The center piece, the end piece? Any piece. Any center. Say center

Center piece. That'll work. Is that good? I'm coming, little boy. All right, Michael, this is your piece right here

Yeah, sounds good. All right. Good. Mm-hmm

Got lipstick on. Edie! You are a bun maker, honey. And, um..

You like it? Mm-hmm. Oh, Edie