2.28.2013

Banana Bars w/ Cardamom-Rum Frosting



A couple of weeks ago, I read a article about the effects sugar has on your body. It was very enlightening to say the least and made me immediately throw away all the sugar, Oreos, Captain Crunch and if I keep listing everything in my house that has too much sugar in it, I may overload this blog so I'll stop there.
It only took me a day to realize that my actions were a tad bit impulsive and I should not of thrown out ALL the sugar just maybe the Captain Crunch.
Then I looked for recipes that were mostly sugar free..attempted some and just couldn't do it..
That same day I went out and bought/replaced all that I had thrown away the previous day before.
I really tried.. Honestly..



There was this recipe for Banana Bars that sounded amazing..

Note the word "Sounded".. that gets a big AS IF



Maybe I just didn't follow the directions correctly; maybe I used the wrong proportions.
Maybe, I'm just a masochist who has to go to the gym constantly in order to burn off all the excess the food that I shouldn't be eating (but do anyway) leaves behind..

I'm gonna go with the last one..

Don't look at that splat of mix in the background

Luckily, the recipe was a good start.. to a great recipe.. it just needed a little (ok a cup) of sugar and  a few tablespoons of Rum

So I added what was missing, put it in a pan, baked it, topped with some out of this world frosting and then proceeded to eat the whole pan with no regrets..



Until the next day.. that was my normal day to go to the gym and work out with this new trainer that I have to admit is extremely "easy on the eye".. but is also the spawn of the devil.
He took one look at me and asked me what I had been eating, and since I've never been one to back down from anyone..not even a muscle bound Adonis of a man that walks around with a BMI chart like the Grim Reaper does with his scythe..



I told him about my delicious pan of banana bars and how good they were and how sorry I was that there were none left for me to bring him to try... he shook his head, muttered something under his breath and added 30 more minutes to my workout.

Jerk

I want to like him.. I do..
This picture is dark..I know.. but that icing had my soul doing the Harlem Shake..so it had to be captured..

But he and I have certain views that we just can't seem to agree on..
like how chicken should be baked and not fried.. WHAT
He is also extremely opposed to sugar and has lots of wonderful (I'm sure) tips on clean, healthy.. mostly sugar-free eating.
and see me.. well I look at it like this.. me and sugar.. sugar and I.. we've known each other for a long time, longer then I've know this trainer.. so if i had to pick which one to go..

It would be him




Banana Bars w/ Cardamom-Rum Frosting..
Prep Time- 45 mins Cook Time- 1hr  Yield- 12 Bars 
Recipe adapted from Better Homes and Gardens Magazine 

"Fixins" 

For the crust
1 cup butter (2 sticks)
1/2 cup granulated sugar
1/2 teaspoon vanilla
2 cups all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt

For the center
1/2 cup butter
2 cups dark brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs
3 medium sized bananas, mashed
1 tablespoon rum
1 teaspoon vanilla
2 cups all purpose flour

Cardamom-Rum Frosting
1/2 cup butter
4 oz cream cheese
3 cups powdered sugar
2 teaspoons ground cardamom
2 teaspoons vanilla
2 tablespoons rum

Preheat oven to 350.
Coat a 13x9 baking dish with non-stick cooking spray
For the crust- In the bowl of electric (stand) mixer beat 1 cup of butter on medium to high speed until light and fluffy. Add sugar and vanilla. Beat until combined, scraping down the sides of the bowl occasionally.  Mix in flour, cinnamon, and salt, mixing until combined. Press mixture evenly into prepared baking pan. Bake for 15-20 minutes or until light brown. Remove from the oven and allow to cool in pan.
For the center-Using an electric (stand) mixer, beat 1/2 butter on medium to high speed for about 30 seconds. Add in brown sugar, baking soda, and salt. mixing until combined.
Mix in eggs, bananas, rum, and vanilla. Remember to scrape down the sides of the bowl occasionally.
Beat in flour until all ingredients are combined. Pour mixture over prepared crust and bake for 40-45 minutes (still at 350) or until an inserted wooden toothpick in the center comes out clean.
For the frosting-  In the bowl of an electric (stand) mixer- cream together butter and cream cheese until incorporated and fluffy. Add in powdered sugar, cardamom, vanilla and rum. Mix together until combined.

Spread frosting over uncut bars in the pan. Cut into bars and serve..

These made 12 large bars and lasted for 3 days when stored in an airtight container in the refrigerator.

Click here for printable recipe




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2.20.2013

Molasses Breading Pudding w/ Whiskey Cream Sauce




My mother is hands down the funniest person that I know.. she has what I like to call "no filter".
You know the little filter that sits between your brain and your mouth, it sifts through the ridiculous, uncalled for and in my case..explicit thoughts and makes them more PG rated before they actually come out of your piehole.
It's entertaining and she never holds back on putting me in my place or telling me what she thinks.



Like our phone conversation last week.

Mom- "Why do you only show what the end result is to these recipes? I mean, can I see the water boiling"

Me- "umm because I like showing how it turns out and making the picture look good"



Mom- " who cares if the picture looks good if the food isn't good. I'd rather see lots of ugly pictures of good food, then 3 really pretty pictures of bad food with all that crap in the background"






Me- "Soooo you think the food is bad"

Mom- "See, all these years later and you still don't listen.. I'm saying, show me how you got to the last picture..let me see an egg breakin or some lemons being juiced.. something... I've seen you cook plenty of times and it ain't always that pretty.. "




Okey Dokey, so I did my best not to be offended and ended the call with a promise to show more pictures.. which... Jesus Christ.. means more work.. and y'all know I'm a bit on the lazy side..


Moving on.....




Let's talk about what you see.. Bread Pudding or Puddin or "Poor Mans" dessert as my Granny often called it. When bread got old and stale it was quickly turned into this somewhat simple treat and presented at just about every sunday dinner table after church.



I see lots of people add some type of Bourbon to this puddin but back in the day they used a "spoonful of shine" to give that kick.. more often known as moonshine or corn liquor because Bourbon was never a "poor man's" drink...
But that doesn't mean we can't put it in a sauce to pour over the pudding..


Let me just say something.. this sauce.. it's.. it's just... I can't even tell you.. just know that I spent the rest of the day trying to think of what else I could put this sauce on or how to turn this into a frosting for cakes..
Oh and it went perfect with my pancakes the next morning.. so I'm thinking whiskey cream stuffed french toast.. and I'm also getting off the subject but if you've been reading this blog long enough you know that is something that happens often..

and now so will this sauce..

But first try it with some Molasses Bread Pudding and tell me what you think..






Molasses Bread Pudding w/ Whiskey Cream Sauce 
Prep Time- 30mins   Cook Time-45mins  Yield- serves 4 

"Fixins"
 Bread Pudding-
1 loaf of stale (one day old bread), cut into 1in pieces
2 1/2 cups whole milk
3 large eggs
1 cup granulated sugar 
3 tablespoons molasses
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 ground cinnamon

Whiskey Cream Sauce-
Makes about half a cup 

1 cup heavy whipping cream
2 tablespoons granulated sugar
2 tablespoons unsalted butter
1 tablespoon bourbon 

   
Preheat oven to 350..
Spray 4 large ramkins or a 13x9 baking dish with cooking spray.. set aside
Place bread pieces in a bowl 
In a separate large bowl whisk together milk, eggs, sugar, molasses, salt, and cinnamon until combined.
Pour milk mixture over the bread mixture, stirring until bread is well coated. Pour bread mixture into prepared ramkins or baking dish. Cover and let stand for 30 minutes.
Uncover. Bake for 40-45 minutes ( or about 55 minutes if using baking dish) until golden brown and a toothpick inserted in the center comes out clean. 

For the sauce-
In a small saucepan, combine whipping cream, butter and sugar. Cook on medium heat, stirring occasionally until the sauce has thickened. Add Bourbon and cook for about 2 more minutes stirring constantly.

Pour cream sauce over warm bread pudding and serve immediately..

Bread Pudding can last up to 2-3 days if kept refrigerated.

Click here for the printable recipe 














2.11.2013

"Laissez Les Bons Temps Rouler"

Hi There..
I'm currently somewhere drinking way too many "Hand Grenades" and eating entirely too much food..




But I didn't want the week to go by with out checking in with my "Folks". Even if my friends are like what in the world are you doing take pictures and typing post..let's hit Bourbon street.




Thank goodness for scheduled post... and my new bartender friend at this hole in the wall bar on Peters St..and all the good times New Orleans has to offer..


I fell in love with this city and Willie Mae's a very long time ago and never miss a chance to get lost in all the culture and good food the N.O has to offer...








I have a thing for musicians.. don't ask me why I just do.. 

I shall return next week with more southern goodness and maybe something with oysters and fire and a little cane syrup..



2.06.2013

A New Look.. Sort Of....

" I'm not going to change the way I look or the way I feel to conform to anything. I've always been a freak.
So I've been a freak all my life and I have to live with that, you know..
I'm one of those people. "
-John Lennon


I feel the same way about change.. I'm set in my ways and make a big deal if I really truly have to change something that I don't want to..

Did you know there is someone else out there who considers themselves to be "Southern Girl's Kitchen"

So much so that about 4 years ago they put a copyright on that name (and bought just about all the urls to go with it) So what if they never use it..

It's not like 4 years later some random chick named Erika would think to start a blog named that..

Oh she did.. bummer well tell her she can't use that name... (the great thing about blogging.. you can have a complete conversation with yourself and not seem crazy in the slightest)

As you can see I made some changes.. It started about 2 months back when I went to change my blog over from blogspot only to discover the url to be taken and my husband.. being the avid researcher that he is, advising me to change the name due to the copyright issue.. I didn't want too..really.. but I also didn't want any hate mail from someone about stealing a name.. even though no one appears to be using it.. ( I just have to keep adding that)

It's all good though.. because the new name is really my old nickname from college.
 I was hell on wheels with a hot plate and one day my roommate made a joke about how I thought I was a "Southern Souffle or Something" at the time she was just "hatin" but the name stuck and even now.
"I not going to tell you how many years later" if I see an old classmate from college they call me by that name and ask me if I'm still cooking on that burned out hotplate..

Well, No
Now I have a tricked out gas stove to do all that cooking and a platform to ramble on about a bunch of somewhat non-sense.
That I decided... after advisement from my Chief of Staff to rename...

Southern Souffle..

What do you think?