Tag Archives: Paula Deen

Not Yo’ Mama’s Banana Pudding

28 May

Just as the name suggests, this is definitely not yo’ mama’s banana pudding.  Banana pudding is good, sure.  There’s certainly nothing wrong with it.  However, there’s nothing spectacular about it.  Nilla wafers… eh… I could take them or leave them.  Leave it to Paula Deen to make a southern favorite even better and more fattening.  Isn’t she wonderful?  (I swear, I accidently just typed “butter” instead of “better.”  I’m channeling Paula as I write this.)

This dessert should come with a disclaimer:  Once you make this for family, friends, or co-workers, they will beg you to make it over and over again.  Luckily, it’s super-simple to make.  My boyfriend is the guy who brings bottled soda or plates to work pot-lucks.  While soda and plates are important, I couldn’t believe he wasn’t asking me to make something for him to bring.  So, a couple of years ago, I sent him with this banana pudding.  HUGE MISTAKE.  After that, I was making one every couple of months.  “I can make other things,” I’d say.  “I can give them the recipe,” I’d say.  But to no avail… they wanted the pudding.  Another possible issue with this recipe is the price of making it.  I can sometimes find Chessmen Cookies on sale for 2/$5.  Sometimes, I have to pay almost $3 each.  When visiting San Diego, I could not find the cookies cheaper than $4 each.  So, more than half your cost is in the cookies.  But, don’t skimp.  While you could find other cookies comparable in taste, the cookies have adorable little Chess pieces on them, which really add to the aesthetic of the dish.

While you risk being hounded to make this dessert for every occasion, this is better served at a party or barbeque.  You can NOT be trusted with a 13X9 of this banana pudding, if you’re stuck at home alone.  Sharing is caring.

Not Yo’ Mama’s Banana Pudding (recipe: Paula Deen)

What You’ll Need:

  • 2 bags Pepperidge Farm Chessmen cookies
  • 6 to 8 bananas, sliced
  • 2 cups milk
  • 1 (5-ounce) box instant French vanilla pudding
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Method:

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Chocolate Peanut Butter Gooey Butter Cake

21 Apr

You may be saying to yourself, “Another chocolate and peanut butter combination?”  I really need to change things up.  I have been wanting to try this version of Paula Deen’s gooey butter cake ever since I made the pumpkin one.  My expectations were high for this version, because the pumpkin one was out of this world.  Let me start by saying, this doesn’t come close.  It’s not that it isn’t good, but it doesn’t even seem to be the same dessert as the pumpkin version.  The filling is gooey, as promised by the title, but the crust/cake part didn’t seem to have the texture I was looking for.  I wonder if it was because I mistakenly picked up the cake mix with pudding in the mix.  I know I didn’t use that kind previously.

With that said, the boyfriend and coworkers enjoyed these.  I thought they tasted better the next day.  I am definitely my biggest critic.  I always have an idea of how I want something to turn out, and when it doesn’t work out that way, I’m disappointed.

If you’re wondering how I haven’t had triple bypass surgery after baking all of these desserts with 2 sticks of butter, trust me, I’m giving away more than I consume.  My favorite part about baking/cooking, is sharing the love.

Chocolate Peanut Butter Gooey Butter Cakes (Paula Deen)

 

What You’ll Need:

Cake:

  • 1 (18 1/4-ounce) package Devil’s Food cake mix
  • 1 egg
  • 8 tablespoons butter, melted

Filling:

  • 1 (8-ounce) package cream cheese, softened
  • 1 Cup creamy peanut butter
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar

Method:

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

(Side Note:  I took these out of the oven at 40 minutes, and I baked it in my 13X9 glass Pyrex.  Be careful not to over bake these.  They have a lot less moisture than the pumpkin version, so they won’t take as long.)

Snowflake Sugar Cookies

14 Dec

I love to bake things that are not only delicious, but are aesthetically pleasing.  These cookies are so beautiful, and who else do I have to thank but Paula Deen?  I just love her, and I find myself going back to her recipes more than any other TV Chef.  I think it’s because we’re both from the south, and even though I’m not typically southern, I certainly appreciate her love of butter and bacon!  (P.S. I make a Chocolate Chip Bacon Cookie, let me know if you’re interested in that recipe.)

Anyway, a few years ago, this cookie was featured in the series of recipes called “The Twelve Days of Cookies,” hosted by Food Network.  I knew I had to make these the moment I saw them.  They’re buttery, almondy (that’s not a word, but oh well), and just gorgeous.  Paula’s secret ingredient to making these sugar cookies a little extra special, is almond extract.

I will say, that these cookies can be a little pricey to make, initially.  When I made these three years ago, I didn’t have a snowflake cookie cutter.  Surprisingly, it is hard to find a pretty snowflake cookie cutter.  The one I ended up with was eight dollars, for ONE cookie cutter.  The dragees are also a little pricey, at around eleven dollars for a jar (You might be able to find them cheaper, but there was only one brand available where I shop.  You can find them with the specialty spices/sprinkles).   The good news is, they last forever.  You don’t need a lot of them.  As a bonus, this year I stocked up, because I found a bunch marked down to three dollars.  The meringue powder costs another five dollars or so.   I’m not trying to discourage anyone from making these cookies.  Just know, that if you make your grocery list, be prepared to spend a little more than you usually would for cookies.

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Edible Paint Icing, recipe follows

Garnish: silver dragees, sugar pearls, sparkling sugar

Directions

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined.

In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour.

Preheat oven to 350 degrees F.

Line 2 baking sheets with parchment paper.  On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted snowflake cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.

Paint cookies with Edible Paint Icing. Garnish with silver dragees, sugar pearls and sparkling sugar, if desired.

Edible Paint Icing:

  • 1/4 cup cold water
  • 3 tablespoons meringue powder
  • 2 cups confectioners’ sugar
  • Food coloring, optional

In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners’ sugar until smooth. Add food coloring, if desired. Use immediately.

Yield: 1 1/2 cups

Pumpkin Gooey Butter Cake

14 Oct

My boyfriend was throwing out ideas on goodies I could bake, and one idea was “yellow cake, but in a bar form.”  Interesting… but how?  I was just glad to see him coming out of his comfort zone.  You see, his favorite dessert is Yellow Cake with Chocolate Frosting.  Yeah, that’s right… cake mix from a box, and frosting from a can.  So, I got right on finding a recipe for his yellow cake bar idea.  I did a Google search for yellow cake bars, and I didn’t find anything special.  Then, I remembered seeing an episode of Paula’s Home Cooking where she made a Gooey Butter Cake.  I had never had it before, but it sounded good.  Maybe that would do.  I found the recipe on FoodNetwork.com, and not only does it use a boxed yellow cake mix, she has a pumpkin variation.  SOLD!  My boyfriend, a man of few words (especially if I’m fishing for compliments), said “It’s good.  I wasn’t expecting it to be good.”  Not really what I was looking for… but I thought these were delicious.  I mean, c’mon… two sticks of butter.  Did you think it wouldn’t be good?

I got this recipe straight from the Food Network website, and if any part of this recipe confuses you, they also have a video.  I did change one thing from the original recipe, but it isn’t a big deal.  Her recipe calls for 1 tsp cinnamon and 1 tsp nutmeg, but I just used 2 tsp pumpkin pie spice.

Ingredients

Cake:

  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted

Filling:

  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 2 teaspoons pumpkin pie spice

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and pumpkin pie spice, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.