If you know my wife, you know she's
an absolutely amazing cook.
Now she has a brand new cookbook coming out,
called "Tricia's Kitchen."
She's going to share a couple of recipes from the new book.
One of them, which I particularly love,
because your mama inspired it.
You want to tell me about it?
Yeah, this is blueberry pancakes cake.
It's basically a pancake on steroids,
and we're going to-- you're going to get
to taste that in a minute.
You're going to actually make this along with me.
Oh I am?
You're going to do what I do.
Oh, this is not going to be good.
So we've got some oil and butter that has melted here
in our little skillet.
We're going to cook it in a skillet.
We got flour here, so put your flour in one bowl.
All of it?
All of it.
2 cups.
This is brown sugar, throw that in.
Yep.
You all right?
Yeah, I'm good.
Really OK?
Baking powder.
Oh, baking powder.
Mm-hm.
Nice.
And some salt.
I thought this was hard.
This is easy.
Well, If I had you measuring out my ingredients at home,
it would go a lot faster.
Now stir it together with your little spatula, there you go.
Nice.
And then once that gets stirred together,
put the blueberries in the dry mixture.
And you know why you do that?
Why?
Because-- you ever made a cake and all the fruit
is at the bottom of it?
Oh my God, all the time.
Not you-- America.
So, if you put the fruit, put the blueberries in the flour,
it'll hold on, and they won't all sink to the bottom,
and it helps them stay evenly distributed.
Oh, that's cool.
So that's the first part, and then once you got that done,
now we're going to put the wet ingredients together.
So I put the eggs in first.
And we're going to throw in a little bit of vanilla.
That's this thing?
Vanilla extract.
Nice.
And two cups of buttermilk.
I'm cooking.
You're doing-- you are.
I am doing great.
All right, this is the hard part.
Now take your skillet, pour this into the wet mixture.
Flip it over, it's a little bit warm.
It is a little bit warm.
You're fine.
OK.
All right.
Stir that in, and then we're going
to stir the wet ingredients into the dry ingredients.
Oh really?
Yeah, you got this.
Is that good?
That's good.
And then it pours back into the skillet.
When do we put the m&m's in?
Well, whenever you want.
Mine's going to have m&m's.
I'm doing this quickly, but--
it makes about 35 to 40 minutes, and then it turns out,
and you can either leave it in the skillet, and serve it,
or you can put on a pretty platter.
And then I drizzle a little bit of maple syrup over.
That's nice.
That's nice, right?
Is it time to eat yet?
Yeah, you can taste it.
It's got a little cinnamon in it.
Mm.
Man.
So, this is like-- this is like breakfast at our house.
This is how you would have a pancake.
Mine turned out fantastic.
All right, we've got to keep moving.
OK.
Down here, I'll just go past this cookbook.
That was good.
That was really good.
So these are tartlets, and these are really good for a party.
Yes, keep talking.
And they're really good the next day.
Uh-huh.
They're really good the next day for like room temperature
or warm.
This is refrigerated pie dough.
I like to do stuff that's easy.
So we've just cut them out in circles,
and then what you're going to do is
you're going to take some ricotta cheese.
Take your spatula.
What's ricotta?
This thing?
Yeah that's cheese.
That's ricotta cheese.
Yep.
We're going to mix it together with some Parmesan cheese.
Next one line.
You just put it, well, don't put it all in there.
Some pepper, no put the-- you're fine.
OK.
Some pepper and an egg yolk.
And we the egg yolk to break again?
Yeah you want the egg yolk to break.
It's like it broke when it hit right there.
All right, and then that's our mixture
that goes on the bottom.
All right.
I'm good with it.
What are you doing?
I'm good.
Man, that's good.
And we're going to take--
What are we making?
We're making tartlets.
And take a little-- we'll do this together.
OK.
I feel like you're not really paying attention.
No, I'm with you.
100%.
You're going to take a little spoonful
and go right in the center.
A little spoon.
And spread it around, but don't-- but leave about 1/4
inch edge.
You're going to be judged on this later.
Good.
Not really.
We'll just do a couple of them.
You got it.
Mine's pretty.
Yours is very pretty.
Uh uh.
All right, and we're going to take some tomatoes.
Go over the top with a few tomatoes.
See what it supposed to look like?
Just a couple of tomatoes that we sliced
Yes.
This is a little bit of picked thyme.
That's nice.
Just a nice little flavor.
That's nice.
And a little drizzle of olive oil.
Oh, just a drizzle.
That.
Yep.
Last step before we make tWitch taste one,
is you fold these over, to the center a little bit,
leaving an edge so that you can see it.
You can do with your hands, or you can take a fork
and crimp it to make a cute.
Like the Ellen Show has done, if you want.
Sure.
And then we just bake them.
It's simple.
And they're really--
They turn out like this?
They turn out just like that.
Woudl you like to try one, tWitch?
Can I grab one?
You may grab one.
I'm going to try one of these.
You're not going to grab a lot of them, are you?
Nah, I'm just going to grab--
yeah, that's good.
That's good.
The new cookbook, Trisha's Cookbook not
out until September 28th, but we want everyone in the audience
to be the first one to get it.
You're all getting a copy.
We'll be right back.