Sweet Potato Chorizo Cornbread Stuffing.... Thankful?

Sweet Potato Chorizo Cornbread Stuffing | Southern Soufflé

Sweet Potato Chorizo Cornbread Stuffing | Southern Soufflé

Thankful.. ?
Last week my son brought home a little project; paint a turkey, using his fingers to trace out the feathers, each feather listing something you’re thankful for. Getting out the paint and cardboard paper, we set about completing the task of getting a 4 year old to sit still long enough to do as instructed.

By the end, I would just be thankful in the ability to get the paint stains off the floor beneath us.

Yet, in the process of explaining the meaning of “thankful”, I caught myself staring at him. He’s eyes untouched by the ideas of hate, they sparkle with life and trust, unbeknownst of what is happening around him. Bright brown with flecks of gold, much like that of his mama. My eyes however, lack the effervescence of a life that knows nothing of the immoral rules of ignorance that weeds its way around us, grabs hold and seemingly never let’s go.

I’m just thankful to be alive.

We went with the typical answer, thankful for mommy, daddy, nana, his hot wheels and such. Ending with a colorful turkey adorned with two horns on his head and a button for his nose. My son is quite imaginative.

This lesson would stay with me, begging the question of what am I thankful for, feel the most gratitude towards.

To be alive.

Every morning my grandmother would get up early to read her devotion. By the time I’d made my way- sluggishly- down the hall, she’d be in full breakfast mood. This was even more of a feverish activity around the holidays.

She’d turn to me completely unbothered by my teenage angst and almost sing..

“Ahh, she’s alive.. God is Good.. It’s a great day to be alive.. Praise the Lord and grab that plate for these eggs”

It was ridiculous, the amount of energy she put into those words each morning, intentionally and honestly.

She was truly happy to be alive.

As I grew older, more experienced, more exposed to things that my parents sheltered me from, I came into a new understanding of just how steadfast she had to have been to remain so faithful. After seeing so much and living in a time when the fate of an entire race was in jeopardy, where unjust treatment was justified as the law.

To remain in a place where there isn’t a constant doubt of humanity that makes you hesitant in every step you take.

There are many things I should be thankful for.. I've recited them daily over the past couple of weeks. The past couple of months. This entire year.
Like some dutiful affirmation.

I’m thankful for the saltless school counselor that told me there are career paths better suited for “people like me”- I get to prove him wrong EVERY SINGLE DAY and so will my children.

I’m thankful for those kids protesting their right to be treated equally, standing firm on the demands that have yet to have been met since they were requested over 40 years ago. Shining light on the racism that is a daily aspect of the life of a minority on a supposedly “diverse” college campus.

This is not a new issue..Stand Strong.

I’m thankful for the teachers striving for the advancement of our children. That get up every morning and deal with inadequate supplies and unfunded programs. With kids that sometimes don’t listen, kids that sometimes are hard to teach in areas that people want to gentrify but send their kids (and their money) to private schools, while the area children around them suffer. Shout out to you for continuing to prepare our young leaders, especially when they are stamped as thugs, hopeless and unteachable.. Stay Strong

I’m thankful for my family, my mom and her request for Patti Pie this Thanksgiving- and forwarding that video that made me laugh when I couldn’t feel anything but anger.

I’m thankful for y’all who tune in and read my sporadic post.

I’m thankful to be alive..

For each breathe that I take, when there are those from Paris to Beirut to Kenya to right here on US soil that will never hug their loved ones again. No one’s tragedy trumpets the other. The argument over facebook flag profiles is petty and obtuse. We live in a world that needs repair, we live in a time where events of the past are reminiscent of the headlines today. Think about how insane that is..

When looking in the face of blind hatred and terrorism, the dislike and retweets over Starbucks cups makes me want to break something and sign off social media forever.
I wish I could wax poetically about this stuffing recipe, the combination of euphoria the sweet potato gives you in each bite, hints of spice float from chorizo slices. But I just don’t have it in me. The holidays are important because we get to reconnect with family. It feels needed more now than ever. Here’s something to add to your holiday menu repertoire.

Continue to walk forward my good people. Grab someone’s hand and pull them up along with you.

Sweet Potato Chorizo Cornbread Stuffing | Southern Soufflé

Sweet Potato Chorizo Cornbread Stuffing.
Prep Time: 30mins Cook Time: 40-45 mins (30 mins for cornbread) Yields 6-8 servings 

1 lb day old cornbread, broken into ½ inch pieces (recipe to follow)
1 ½ stick unsalted butter
1 cup of leeks, chopped
1 yellow onion, chopped
1 lb chorizo, cooked, diced
2 large sweet potatoes, peeled and diced
2 tablespoons dried parsley flakes
½ teaspoon ground black pepper
1 teaspoon kosher salt
3 cups chicken broth
2 eggs, beaten

Aunt Mabel’s Cornbread Recipe:
1 ½ cup yellow cornmeal (not self rising)
½ cup all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
2 teaspoons kosher salt
½ teaspoon baking soda
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted

Directions For Cornbread:
Heat oven to 350.
Grease a 8 in baking dish.
In a large bowl, mix the cornmeal, flour, sugar, baking powder, salt, and baking soda.
Stir in buttermilk, eggs and butter until just combined. Batter will be lumpy.
Pour into prepared baking pan and bake for 30-35 mins.

Directions for the stuffing:
Preheat oven to 250. Place cornbread pieces onto a rimmed baking sheet and bake for 40 minutes to dry out the cornbread. Stirring occasionally and rotating the pan halfway through. Let cool, then add then add to a large bowl. (Needs to be large enough to hold all the ingredients to mix)
Butter a 13x9 in baking dish and set aside
In a medium skillet, heat the butter, add the onions and leeks, stirring often until softened and beginning to brown, about 10 minutes.
Add the onion leek mixture to the bowl with the cornbread. Stir in chorizo, sweet potatoes, parsley flakes, 1 ½ cup of the chicken broth, black pepper and salt to combine. In a separate bowl, whisk the remaining 1 ½ of the chicken broth with the eggs. Gently fold this into the stuffing mixture to incorporate all the ingredients. Adding more salt and pepper if desired.
Preheat oven to 350
Pour into prepared baking dish. Cover with foil and bake for about 40 -45 minutes. Stuffing can be made a day ahead.


Andouille Red Bean Chili.. and Mr. Gregg of 318

Andouille Red Bean Chili | Southern Soufflé

Andouille Red Bean Chili | Southern Soufflé

One sign of changing times, is the lack of children that I see roaming the neighborhood streets. It makes me think about my experiences as a kid among many that would trapeze our neighborhood streets like we owned them.
There is always one house that you're not supposed to play around or a neighbor to be wary of. Yet, as a child you felt safe in the hood, walking past closed doors unaware of what may play out behind them.
It's only with adulthood do we learn that people often wear mask, only allowing you a peak at their real character when they want to.
Like Mr. Gregg of 318...
As soon as school let out, it was normally a race to see who could drop their book bags and make it to the "spot" the quickest. The "spot" being a huge rock that sat between my street and the one that ran behind it.
I'd always be last-For some reason or another- requiring me to run and search for wherever the group had disappeared too. There was this white clapboard house that seen better days, sitting somewhat empty just beyond our favored meeting place. Grass grew to knee level heights in the dipalitaped yard. It was the house that you were to stay away from, the person who lived there was the one to be wary of.
At least that was what I'd been told.
Vaguely, I remember my mother telling me the house was empty and had been for many years. How it should really just be torn down. That anyone living there was definitely up to no good.
However, I'd noticed on several occasions, the flickering lights that shone from the back window at night.
Someone did indeed live there..
Perhaps some monster that didn't like to cut the grass..

Andouille Red Bean Chili | Southern Soufflé

Several weeks later some friends and I sat on that rock eating candy we'd stolen from the corner store up the street. I'm pretty sure the owner of that shop knew we were responsible for the missing jolly ranchers and now or laters that he could never keep in stock. But he never said a word as we ran for our lives with pockets full of candy. In fact, I'm sure one time I heard him laughing when we made our getaway.
As we sat upon that rock -scheming up some nefarious plan that would get us all in trouble- we noticed thick clouds of smoke coming from the enigmatic white house. Flames flickered from the side window and sounds like breaking glass rang from the interior of the house.
Suddenly people were running out to try to put out the fire. Telling us kids to go home. All of a sudden a shadowy figure appeared in the window, then out stepped a man with a belly the size of the rock we sat on. He hopped out onto the driveway, as we all stood motionless.
Coughing uncontrollably it was hard to understand what he was trying to tell us. Until a woman ran over and asked him if he was alright.
"Mr. Gregg, we called 911, and the fire is dying down. Looks like it was just in the kitchen"
Mr. Gregg turned to the lady and explained that he was glad the fire was out but any chance he had of winning that chili cook off was ruined because he fell asleep.
I can't really remember what happened after that. Just the sounds of my mother laughing to the point tears formed in her eyes when I relayed the days events later that evening..
I couldn't for the life of me understand what was so funny, until I sat at the table across from her and realized what we were having for dinner.
"I made chili and cornbread for dinner"
We hollered hysterically throughout the entire meal. It never fails that I think of Mr. Gregg of 318 doing a slow jog out of his burning house every time I cook a pot of chili. It's an inside joke that no one seems to get but at least now-if you ever meet me and we end up making chili- you'll know why I can't stop laughing.

Andouille Red Bean Chili | Southern Soufflé

Mr.Gregg, is a self proclaimed master of chili. Although I'd never eat what he cooked. He still lives at 318 ( I won't say the street name), however eventually he started paying kids to cut his grass and the house is now this weird shade of brown. He's a truly nice man who just likes to avoid people as much as possible. Unless-of course- you like chili.

*Good condiments for the top of your chili include shredded cheddar, diced avocado, sliced red onions or scallions. The possibilities are endless. Spice it up with red pepper flakes or more cayenne. In my opinion, chili is even better the next day, so if possible make this a day ahead and just re-heat before serving* 

Andouille Red Bean Chili
Prep Time- 30mins Cook Time- 45 mins Yield- 8-10 servings 

1 tablespoon Olive Oil
2 yellow onions, chopped
2 jalapenos, chopped, seeds removed
4 garlic cloves, chopped
2 pounds ground beef
1 pound Andouille sausage, sliced
¼ cup chili powder
2 tablespoons ground cumin
1 teaspoon paprika
1- 28 oz can of diced tomatoes
1 15 oz can kidney beans, drained
1 ¼ cup of beef broth
1 cup beer

Heat the oil in large heavy bottom pot over high heat. Add onions: sauté until brown, about 5 minutes. Add jalapenos and garlic; sauté for about 1 minute.
Add beef and sausage, sauté until brown, breaking up with back of fork. About 5-6 minutes. Add the chili powder, cumin, paprika, then mix in the tomatoes, beans, broth and beer. Bring to a boil. Reduce the heat and simmer until the chili thickens, blending together the flavors. Stir occasionally, about an hour.  Allow to cool slightly before serving. Ladle into bowls and top with cheese, sour cream and even green onions.

*Note: I didn't drain the grease from the meat after it cooked. It's just the way that I cook my chili, since I don't mind the grease. Feel free to drain the excess grease off the meat after cooking, then return to the pot before adding in remain ingredients. *


Sorghum Pumpkin Soufflés

Sorghum Pumpkin Soufflés| Southern Soufflé #virtualpumpkinparty

Pumpkin has undeniably taken over the Internet in the form of a Virtual Pumpkin Party.
To be honest, my knowledge- as well as experience- with the much loved winter squash can be summed up in one word, non existent.
Unless you count the amount of times I’v read, “It’s the Great Pumpkin, Charlie Brown." On that I’m an expert. (My son’s name is Charlie, it's his favorite book at the moment)

When I think of a pie with an orange tone custard center, wrapped in buttery pastry dough that flakes when pierced with a fork, my mind immediately conjures an image of a slice of sweet potato pie. Not that of a pumpkin.
My only memory of cooking with pumpkin was when I decided to make a pumpkin pie from scratch, as in even the filling. Using the largest pumpkin I could find-which I would later learn was my first mistake- I began a journey into the hell of trying to scrap and carve the great pumpkin that Linus was so desperately in search of.
Then roast it, then puree it, then burn it. The pie that is.
There should also be a book titled “It’s the brunt pumpkin, Charlie Brown”.
Needless to say my pumpkin pie fell flat. Flat into a dark brown with flecks of black abyss. And I threw that pie along with my thoughts of culinary pumpkin perfection in the trash.

Sorghum Pumpkin Soufflés| Southern Soufflé #virtualpumpkinparty

Recollections of that experience and the concave center of that pie, brought me to the intersection of soufflé lane and pumpkin street. There is one question that people who read this site always ask me. “Why Southern Soufflé?
In college I used to cook meals on a hot plate in my dormroom. I was pretty good at it. To the point people would come by on Sunday and eat American sliced cheese over drop biscuits and collard greens off of paper plates by my door.
As long as you had $5.00.
It would be this and my distinct southern accent that somehow earned me the nickname “Southern Soufflé”

Sorghum Pumpkin Soufflés| Southern Soufflé #virtualpumpkinparty

A rich dark chocolate molten soufflé is also one of my desserts.
With that, we come to the Sorghum Pumpkin Soufflés on the menu today.
These soufflés are little domes sweetened with Sorghum Syrup which is beloved here in the south. The spices and pumpkin give them a gingerbread flavor in each light bite. In addition, so these puffed up confections wouldn’t be left feeling naked and afraid, I sprinkled the tops with powdered sugar and drizzled each with a little more syrup.

Sorghum Pumpkin Soufflés| Southern Soufflé #virtualpumpkinparty

Big Shoutout and Kissy Face Emoji to Sara at Cake Over Steak for bringing all of us together to share our pumpkin creations with the #VirtualPumpkinParty realness.

Sorghum Pumpkin Soufflé
Prep Time- 30 mins Cook Time- 20 mins Yields- 8 servings
Adapted from Epicurious 

½ cup whole milk
1 tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ cup granulated sugar + 1 tablespoon sugar to coat the ramekins
2 tablespoon sorghum syrup
¾ cup pureed pumpkin – Canned pumpkin (not pumpkin pie filling- don’t do it)
10 egg whites (sorry, use the yolks and get down with some ice cream churning)
¼ teaspoon salt.
Confectioners’ sugar for garnish (optional)

In a small heavy saucepan, whisk together milk, cornstarch and spices. Bring to a boil over medium heat. Be sure you’re whisking constantly to ensure the mixer is smooth. About 2 minutes.
Remove from the heat and whisk in pumpkin and sorghum. Transfer mixture to a large bowl and allow to cool to room temperature.
Meanwhile- Heat your oven to 400
Beat the eggs and salt in the bowl of your stand mixer, adding the ¾ cup of granulated sugar a little at a time. Beat until whites hold stiff and glossy peaks. About 3-4 minutes.
Fold about a third of the whites into the cooled pumpkin mixture, then fold the remaining whites gently into the mixture making sure to thoroughly combine.
Divide the mixture evenly among the ramekins.
Bake soufflés for 15- 20 minutes or until puffed and golden. Dust with confectioners’ sugar and a drizzle of sorghum and serve immediately.

Get your pumpkin on with these recipes too:

B. Britnell • Pumpkin & Goat Cheese Macaroni
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow •
Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted BeetsA Cookie Named Desire •
Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules • Pumpkin Spice French MacaronsFeast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Pumpkin Spice Japanese CheesecakeAppeasing a Food Geek • Pumpkin Ale CakeTending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon • Pumpkin Buttermilk Pudding
Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d'Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream DrumsticksHeartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So... Let's Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog TreatsDunk & Crumble • Pumpkin RoundupBiscuits and Such • Pumpkin Pound CakeSugarHero! • Cinnamon Swirl Pumpkin Pound CakeA Little Saffron • Spiced Pepita Brittle


Billy's Nutella Brownie Tart | Whip It Up Cookbook...

Billy's Nutella Brownie Tart | Whip It Up Cookbook

Billy's Nutella Brownie Tart | Whip It Up Cookbook

If I could t-shirt cannon all the heart emoji's, yass bitches and hugz, I'd send them over to the west coast for my bae bae Billy and his new book Whip it Up! I mean there is a chapter for Tacos, Tacos, Tacos..
I've followed Billy for the longest and his Grocery Lists make me hangry. But on top of all that, he supports the blog community better than a lot of other folks out there.
I can make 1,653 types of popsicles because of popsicle week and the " Sunbrunt Greyhound" cocktail is one that I make err summer.
Billy's witty humor and love of rachetness , gives me this sense of connection. Like, we should be somewhere sipping mojitos and throwing shade at people that walk by while doing our best Cookie Lyons impressions.

One day..

In the meantime, I've started cooking my way through his wonderful book and this Nutella brownie tart was eaten in one afternoon while binge watching Netflix.
So the next day I made it again so my family could try it.
From Breakfast to doggie treats, and everything in between, Billy has got you covered, smothered and chunked. (Sorry I couldn’t resist)
All the recipes are fun and easy to follow, so you’ll feel like a boss bitch in the kitchen errr day all day..

Let’s eat chocolate!

Billy’s Nutella Brownie Tart
Pick up a copy of Whip It Up and get the cooking.. cookie! 

½ cup unsalted butter
½ cup nutella
3 ½ oz/ bittersweet dark chocolate, chopped
1/3 cup granulated sugar
¼ teaspoon sea salt (course kosher salt will work also)
1 teaspoon pure vanilla extract
2 large eggs
½ cup all purpose flour
Confectioner’s sugar (optional)

Heat you oven to 350 and grease a loose bottom tart tin. (I used an 11*7 in tin)
In a medium saucepan, melt the butter and nutella. Remove from the heat and add the chocolate, and set aside to allow the chocolate to melt from the residual heat. Then whisk together until the mixture is smooth and glossy, or as Billy says, until you want to bathe in it.
Add in the sugar, salt, and vanilla and whisk to combine. Whisk in the eggs, one at a time, fully incorporating after each addition.
Slowly add in the flour and mix until combined and the flour disappears.

Pour the mixture into the prepared tart tin and bake for 25-30 minutes, until top is glossy and crackles slightly.
Remove from the oven and allow tart to cool before cutting. If you can.
I couldn't and ate it straight outta the pan.


Cane Syrup Roasted Sweet Potato Hand Pies

Cane Syrup Roasted Sweet Potato Hand Pies | Southern Soufflé

Cane Syrup Roasted Sweet Potato Hand Pies | Southern Soufflé

Cane Syrup Roasted Sweet Potato Hand Pies | Southern Soufflé

My friend and I have some of the best conversations, mostly by phone as she still lives in Louisiana. We talk about everything from vodka pie crust to the unavoidable topic of aging. Having experienced adolescents back when dinosaurs roamed the earth; we're both very grateful to have grown up pre Instagram, snapchat and all the other shit that is recording peoples antics while simultaneously making it so none of these kids will ever be able to delete the drunk stupor they experienced during freshman year. My employers, colleagues, strange relatives can never look up what occurred that night in the 11th grade hall.
We didn't do it..
There's no proof.. I swear.
I have the hardest time trying to make my daughter understand this, as she snapchats walking down the stairs.
Is that interesting? To watch someone walk down the stairs?
Perhaps I'm just too old to get it.. Perhaps it really is ridiculous.
While we are on the subject of social media, what do the 100 paragraphs of hashtags do? I can get down with hashtags- really I can, but I'm not sure I can understand the purpose of adding so many. How do you even know those hashtags exist?
What if they are linked to some government agency that is recording everything you do by the amount of hashtags you add to your post.
Paranoia is one of the many signs of aging..
Moving on..
This weekend while making these hand pies, my daughter decided to snapchat what I was doing. I didn't realize this until she turns to me and says.
"Sean thinks your pajamas are cute" 
 WHAT!!! I have enough problems as it is without having to worry about becoming some teen obsession a lifetime movie special is based off of.
Paranoia is one of the many signs of aging.
Nevertheless, I finally got her to put the phone down and we roasted these sweet potatoes in some Poirier's Cane Syrup which is seriously liquid gold in a bottle. If you are lucky enough to get your hands on some of Charles Poirier's magic, or know someone in Louisiana that can buy it and send it to you, then use that. If not, Steens is delicious also and they ship (#amazon). Neither of those options work, then try roasting the sweet potatoes in maple syrup or honey. The pastry dough is a little crumbly at first, that is ok. It will smooth out when rolling and give you buttery flaking crust in each bite.. #makethese
  Cane Syrup Roasted Sweet Potato Hand Pies | Southern Soufflé

Cane Syrup Roasted Sweet Potato Hand Pies
Prep Time- 45mins + 1 hr rest Cook Time- 45mins total Yield- 1 dozen small hand pies 
Dough Recipe adapted from: The Joy Of Cooking and Hugh Acheson's The Broad Fork 

For the filling-
2 Sweet Potatoes, peeled, and cut into about 1in pieces
2 tablespoons unsalted butter, melted
1/3 cup pure cane syrup

For the dough-
2 cups all purpose flour, plus additional flour for dusting
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 cup cold unsalted butter, cubed
2 large eggs
2 tablespoons whole milk
Turbinado Sugar for sprinkling (optional)

Make filing-
Preheat the oven to 375
Lay sweet potatoes out on a roasting tray (or baking sheet)
In a small bowl, whisk together the melted butter and the cane syrup. Drizzle mixture over the potatoes. Roast for about 20-25 minutes or until tender. Remove from oven and allow to cool. Once slightly cool, transfer to a large bowl, mash the sweet potatoes using the back of a fork. Leaving some chunks in the mixture. Cover and set aside.
Make the dough- In a large bowl, combine the flour, sugar and salt. Cut in the butter until dough resembles coarse sand.
In a separate bowl, whisk together 1 egg and milk. Add to the flour mixture and stir until incorporated. Once the dough comes together, shape into a ball using your hands. Divide the dough in half. Wrap each half in plastic wrap and flatten like a disc, then allow to chili in the refrigerator for 1 hour. (Or up to 2 days)
Heat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk together the remaining egg with 1 tablespoon of water and set aside. (This is the egg wash)
On a well floured surface, unwrap the first half of dough and roll out the dough with a rolling pin dusted with flour. Press down lightly and roll from the center out.
Cut out the dough using a large biscuit cutters (3in cutters were used for these). Repeat this process with the other half of the dough.
Spoon the filling evenly onto the center of each dough round, leaving enough room around the edges to seal in the pies with the top layer of dough.
Lightly brush the egg wash around the edges. Top each filling center dough round with a cut out circle round. Press the outer edge with the tongs of a fork or your fingers to seal. Brush the tops with more egg wash and sprinkle with turbinado sugar (optional)
Bake for 15-20 minutes or until golden brown. Remove from the oven and allow to cool slightly before serving.


Grandbaby Cakes Cornmeal Pound Cake

Grandbaby Cakes Cornmeal Pound Cake| Southern Soufflé

Grandbaby Cakes Cornmeal Pound Cake| Southern Soufflé

Grandbaby Cakes Cornmeal Pound Cake| Southern Soufflé

There are hardly any heirloom recipes that don't invoke some kind of memory for me.
A look into the past or an updated rendition for the future. Each recipe (ingredient) can tie back to a person, place or event that's left behind a perfect snapshot in my head.
Joselyn has captured this beautifully in her book Grandbaby Cakes, sharing soulful memories and recipes of baked goodness that will strike a cord with the sweet tooth in everyone.
As well as those who live for nostalgic recipes like me. My daughter and I have been cooking our way through this book; she is the better baker.
From sweet potato rum crumble topped nirvana to the moist honey glazed sweet cornmeal cake you see here. Each one charmingly married in a memory. This cornmeal cake was devoured so quickly that I had to make it again for my husbands tailgate group.
In a combination of my two favorite things- cake and cornbread- this is sheer sweet paradise hidden in each slice. It reminds me a lot of what is considered "soul food" style cornbread. Enjoyed much like cake, nectarous with a honeyed glaze on top.
Warming the skillet in the oven for a few minutes before pouring the batter in will give the edges and bottom a crisp foundation while keeping the inside moist and maintaining the cake-like crumb.
Did I say delicious? Cause it needs repeating.

Grandbaby Cakes Cornmeal Pound Cake| Southern Soufflé

Grandbaby Cakes Cornmeal Pound Cake| Southern Soufflé

Grandbaby Cakes Cornmeal Pound Cake
Prep Time: 30 mins Cook Time: 35-40 mins Yield: 1- 10in Skillet Cake 
Pick up the book Grandbaby Cakes for more deliciousness like this.. 

1 ½ sticks unsalted butter, room temperature
1 ½ cups granulated sugar
3 large eggs, room temperature
1 cup all purpose flour, sifted
½ cup yellow cornmeal
½ teaspoon salt
½ cup buttermilk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 tablespoons honey

Preheat oven to 350
Using the bowl of your stand mixer fitted with a whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the sugar. Cream together the butter and the sugar until light and fluffy, about 5 minutes. Add the eggs 1 at a time, mixing well after each addition, remembering to scrap down the sides the of the bowl.
Turn mixer down to low speed and slowly add in the flour and cornmeal. Add in the salt being careful not to over mix. Pour in the buttermilk and vanilla, mix well to combine all the ingredients.

Place a cast iron skillet in the oven for about 5 minutes. Remove skillet from the oven and drop a tablespoon of butter into the hot skillet, it should sizzle and melt pretty quickly. Once the butter has melted, pour cornmeal cake batter into the hot skillet and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
For the glaze, whisk the butter and honey together until well blended.
 Allow cake to cool slightly before adding glaze.

The recipe calls for pouring the glaze over each slice, but we brushed it over the entire cake before slicing. Then licked the glaze bowl and our fingers.

 Y’all go out and get this book, it’s full of great gems like this and a kickass Caramel Cake that everyone should be making.


Tart Apple Oat Muffins

Tart Apple Oat Muffins| Southern Soufflé

Tart Apple Oat Muffins| Southern Soufflé

Tart Apple Oat Muffins| Southern Soufflé

I've inherited my grandmothers soul. She was always the first to rise before light drifted through the windows. Walking the floors with a cup of coffee, while watching the sun peak through the trees. This came to me as I waywardly made my way out of bed, while the sky was still shrouded in darkness, walked down the stairs and leaned against my kitchen sink as I awaited the song from my tea pot to alert me…just as the sun began to crest.
The chill in the air outside this morning could be felt in the wood floor boards under my feet. Clearly the cooler weather is upon us. Sunday, my favorite little helper, stood on a chair and decided he was going to pitch in to help my daughter and I make muffins.
All he really ended up helping with was eating the apple slices when we weren't looking ,as well as sinking his teeth in a muffin while I unsuspectingly snapped his photo.
It was heartwarming to have both kids in the kitchen. Watching my daughter as she instructed her little brother on how to mix the ingredients, sounding just like me, as I had instructed her.
This made me completely ignore the amount of flour and oats that ended up on the floor. Or the tiny crumbles left behind in a trail up the stairs that next morning as I made my way through the house far before sunrise.

Tart Apple Oat Muffins| Southern Soufflé

Tart Apple Oat Muffins| Southern Soufflé

Tart Apple Oat Muffins
Prep Time- 35 mins Cook Time: 20 mins Yields- one dozen 

1 cup old fashion rolled oats
1 cup whole wheat flour
½ cup all purpose flour
¾ cup packed light brown sugar
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1 cup buttermilk
¼ cup plain greek yogurt
1 teaspoon vanilla extract
1 cup peeled, diced granny smith apples

Streusel Topping: 
¼ cup light brown sugar
2 tablespoons all purpose flour
½ teaspoon ground cinnamon
1 tablespoon unsalted butter
Thinly sliced apples (optional)

Preheat oven to 400 In a large bowl, combine the oats, flours, brown sugar, baking powder, and salt. In a separate small bowl, with a fork, beat the eggs with the buttermilk, yogurt, and vanilla extract. Stir in the apples.
Add the apple mixture to the flour mixture and stir to combine, just until the ingredients are moistened. The batter will be thick.
Fill greased or paper lined muffin cups (in a muffin tin pan) about two thirds full.
For the streusel- Using a fork (or a food processor to make the process easier) . Mix together the brown sugar, flour, cinnamon, and butter until the mixture is crumbly.
Sprinkle topping evenly among each batter filled cup.
In the picture you can see that I also apple a few thin slices of the same tart apples before place these in the oven. This is optional.

Bake at 400 for 15- 20 minutes or until a toothpick inserted down the centers comes out clean.
Cool for about 5 minutes, then remove the muffins from the pan and place on a wire rack
These are phenomenal served warm, but also are great cold while headed out the door.