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Maple Walnut Pumpkin Patch Granola Muffins
This is the ultimate southern Autumn breakfast.
Southern Pecan Pie
This is the ultimate southern Autumn dessert.
Sweet Potato Cake with Cinnamon Honey Buttercream Frosting
This is the ultimate southern Autumn dessert.
Though the cake is dense, it is surprisingly fluffy, especially when topped with the delectably, dreamy, Cinnamon Honey Buttercream Frosting.
I recently came across this cake when googling about sweet potato desserts. Turns out The Brick Tavern in Greenville, South Carolina is famous for serving a version of it, although they keep their recipe a secret. My daughter was born in Greenville SC and that right there was enough reason for me to make it right away. This will most definitely be a part of our Thanksgiving menu this year, but I would serve it any time of year and it is perfectly special enough for Birthday celebrations!
Miss Judy’s (aka, my Mom) Key Lime Sour Cream Pound Cake
In Hilton Head & Bluffton (aka South Carolina Low Country), my precious Mom is well known for her delicious cakes, muffins & pies. Mom has been an excellent baker as long as I can remember. Her Sour Cream Pound Cake and her delectable Coconut Cake are at the top of my list of favorites but literally everything she bakes is exceptional.
Miss Judy, as she is affectionately known best, does the baking for one of my brother Vic’s ‘Plantation Café’ restaurants in the Hilton Head area but if you aren’t able to pop in and taste her fabulous creations, you can whip up her ‘Key Lime Sour Cream Pound Cake’, yourself.
She asked me to tell y’all to please read the tips before you make her fabulous cake! And might I humbly add — may we all be as lovely, as active and as giving at the young age of 84, as Miss Judy is!
Southwest Soul Coffee Rubbed Salmon with Sriracha Aioli
I developed the Southwest Soul Coffee Rub because I was looking for something to add a depth of richness and caramelization to roasted, grilled or pan-seared meats, chicken, etc. All of the recipes I found were filled with so many ingredients it boggled the mind.
What I came up with is a very simple, consistently good rub that is equally delicious on seafood as it is on a good rib-eye steak. The key is to use it sparingly. It takes only a light dusting, rubbed into whatever you’re using it on, shortly before cooking. (Find it here)
In a Texas twist, meaning– NOT beef, I decided to share with you my recipe for Southwest Soul Rubbed Salmon with Sriracha Aioli. Salmon really stands up to the subtle richness of this rub and the rub also cuts that sometimes overpowering salmon thing (as my husband would say). It is so easy to prepare and fabulous enough for company.
Side note: If you’re not a coffee fan, no worries. Though the rub smells of coffee when you open it, you will not taste coffee on your finished product. You can also change up the rub by adding cumin, garlic powder, etc. if you like but trust me when I say, it’s not necessary.