Upside Down

Hey, y'all

Today, I'm turning everything upside down. First, we're having 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. Mm, mm, but it's 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 gonna 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 gonna 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. Okey-doke. 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

Here'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

I'm 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 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

All right, so here we go. I've got a little waffle iron, and it's a nonstick

so I don't even need to spray it. Now I'm gonna 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 booo 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 look in 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

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, it's 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

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. Okay

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. 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 on a little bit 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, you know, with your fingers

I love cake dough. Just break that off in the bowl. Oh

Oh, wait. It's got a sweet taste. It's kind of sweet. Use your hands

That's what I do. 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

No, 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 inside

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. Uh-huh. And now you know the yeast works

See, it doesn't open up. Okay. Uh-huh. 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... 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! Oh, okay, see how good and slathery that is

Yes, I feel it. That's what makes it so good outside of the taste. Great time and day

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

It's still a little shiny. 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, and then 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 good

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. Ah-ha. Oops. You call them pecans

I call them pecans. What you call them? Pecans. People who call them pecans are 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'm going to go in there and look in that pantry. All right. See if I got some raisins

While you're looking at the... Great time of day, Gronka. 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 You got them Cool I be 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 put 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 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 you 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. Mmm. See y'all back in a minute

Coming up, we're deep frying cinnamon sticks, y'all. It's gonna 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. 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. 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, 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? Hey, 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 gonna be perfect. There you go. Michael, ooh, God. It's good

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

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

Uh-huh. All of this. It's like the cinnamon bun eats it up. Actually, I'm just gonna make this real. Mm-hmm

This, I mean, the heck we're waiting for. You see the glaze looking, Michael, grouper's eye, honey

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

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

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

Yeah, sounds good. All right. Good. Got lipstick on me. Amy

You are a bun maker, honey. And, um... You like it