The Sweet Magnolias Cookbook (39 page)

SOAKING LIQUID

Whisk together the soaking liquid ingredients, but do not incorporate any air into the liquid. Pour mixture over the hot cake in several additions, letting each soak in before adding more. When all the liquid has been absorbed, cover with plastic food wrap, and refrigerate at least 6 hours or up to 3 days before serving.

TOPPING

Combine all topping ingredients in a large mixing bowl. Using an electric mixer, beat on high speed until stiff peaks form. Spread over top surface of cake.

GARNISH

Arrange strawberries on cake or on each individual serving.

SERVES 12

Southern Supreme Red Velvet Cake

When I hired Erik Whitney straight out of the Atlanta Culinary Institute as my pastry chef here at Sullivan's, I suspected he wouldn't stay in Serenity for long. He was a big city guy through and through, an ex-paramedic who'd gone to culinary school after his wife died. He'd done it mostly to shake himself out of his grief. I think he was as shocked as anyone when it became his career destiny.

 

Despite his claim that he'd found his niche in the world, I figured he'd tire of cooking, grow weary of small-town life or, because he's absolutely fantastic, be hired away by some fancy gourmet restaurant over in Charleston. Believe me, any one of those things could have happened, but I hadn't taken into account the impact my friend Helen would have on him.

It seems the uptight, control-freak lawyer had finally met her match, the one man on Earth who wouldn't take any of her nonsense and trampled right on over her defenses. I claimed an emergency and begged her to help out in the kitchen at Sullivan's more than once just to watch the fireworks between those two! They kept Maddie and me entertained for months as they fought the attraction. They're now happily married and the parents of the most adorable little girl you've ever seen. Feisty little Sarah Beth, the perfect blending of their strong-willed personalities, is going to give them headaches when she hits her teens, I guarantee it.

Though Erik's my sous-chef now, he still specializes in pastry. Believe me, there's no one in these parts who does it better. I'm just waiting for the day when a customer comes in, skips right over the main courses that are my personal pride and joy and goes straight to the dessert menu and orders everything!

Who could resist that traditional Southern favorite, a moist red velvet cake with a frosting that melts in sugary, buttery heaven on the tongue? Then there's the personal favorite of some of my friends, Erik's baked apple bread pudding with homemade cinnamon ice cream and caramel sauce. One of our standbys that's always a hit is the warm walnut brownie, served à la mode with hot fudge sauce. It takes an easy treat and turns it into something divine.

Since I've had my issues with a family history of diabetes, every now and again I push for desserts that even I can eat without guilt. Erik created his no-sugar-added chocolate amaretto cake just for me. Trust me, it makes up for needing to steer clear of some of those other options. Well, maybe not the bread pudding. I've always had a fondness for that. It's something my grandma used to make, though hers couldn't hold a candle to Erik's.

And because I need to watch my sugar intake, here's a little tip I've learned about dessert. Sometimes just a taste or two is enough.

I'm looking into experimenting with those tiny dessert samplers served in some restaurants, no more than a couple of bites in a two-ounce shot glass. I like to call them desserts without guilt or temptation. I figure there aren't enough calories or sugar to throw most diets into a tailspin. And since there's no great big dessert sitting on a plate to tempt you to eat more than you should, well, it just makes life easier.

I'll bet your guests would appreciate that, too. Think about those portion sizes next time you have folks over, and remember that sometimes a little can go a long way when it comes to sweet, heavenly decadence!

Pluff Mud Fudgy Bottom Peanut Butter Icebox Pie

FUDGE

FILLING

TO SERVE

Place a wedge of pie in center of dessert plate. Heat remaining fudge until hot and liquid. Spoon or drizzle over pie. Then, top with any desired toppings.

SERVES 6–8

Southern Supreme Red Velvet Cake