top surface of cake.
GARNISH
Arrange strawberries on cake or on each individual serving.
SERVES 12
Southern Supreme Red Velvet Cake
CHEF ERIKâS DECADENT DESSERTS
When I hired Erik Whitney straight out of the Atlanta Culinary Institute as my pastry chef here at Sullivanâs, I suspected he wouldnât stay in Serenity for long. He was a big city guy through and through, an ex-paramedic whoâd gone to culinary school after his wife died. Heâd done it mostly to shake himself out of his grief. I think he was as shocked as anyone when it became his career destiny.
Â
Despite his claim that heâd found his niche in the world, I figured heâd tire of cooking, grow weary of small-town life or, because heâs absolutely fantastic, be hired away by some fancy gourmet restaurant over in Charleston. Believe me, any one of those things could have happened, but IÂ hadnât 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 wouldnât take any of her nonsense and trampled right on over her defenses. IÂ claimed an emergency and begged her to help out in the kitchen at Sullivanâs more than once just to watch the fireworks between those two! They kept Maddie and me entertained for months as they fought the attraction. Theyâre now happily married and the parents of the most adorable little girl youâve 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 Erikâs my sous-chef now, he still specializes in pastry. Believe me, thereâs no one in these parts who does it better. Iâm 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 thereâs the personal favorite of some of my friends, Erikâs baked apple bread pudding with homemade cinnamon ice cream and caramel sauce. One of our standbys thatâs 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 Iâve 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. Iâve always had a fondness for that. Itâs something my grandma used to make, though hers couldnât hold a candle to Erikâs.
And because I need to watch my sugar intake, hereâs a little tip Iâve learned about dessert. Sometimes just a taste or two is enough.
Iâm 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 arenât enough calories or sugar to throw most diets into a tailspin. And since thereâs no great big dessert sitting on a plate to tempt you to eat more than you should, well, it just makes life easier.
Iâll 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
½ cup heavy whipping cream
6 ounces semisweet chocolate chips
CRUST
1 (6-ounce) prepared chocolate cookie crumb crust
FILLING
8 ounces cream cheese
1 cup granulated sugar
1 tablespoon vanilla extract
1 cup
GARNISH
Arrange strawberries on cake or on each individual serving.
SERVES 12
Southern Supreme Red Velvet Cake
CHEF ERIKâS DECADENT DESSERTS
When I hired Erik Whitney straight out of the Atlanta Culinary Institute as my pastry chef here at Sullivanâs, I suspected he wouldnât stay in Serenity for long. He was a big city guy through and through, an ex-paramedic whoâd gone to culinary school after his wife died. Heâd done it mostly to shake himself out of his grief. I think he was as shocked as anyone when it became his career destiny.
Â
Despite his claim that heâd found his niche in the world, I figured heâd tire of cooking, grow weary of small-town life or, because heâs absolutely fantastic, be hired away by some fancy gourmet restaurant over in Charleston. Believe me, any one of those things could have happened, but IÂ hadnât 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 wouldnât take any of her nonsense and trampled right on over her defenses. IÂ claimed an emergency and begged her to help out in the kitchen at Sullivanâs more than once just to watch the fireworks between those two! They kept Maddie and me entertained for months as they fought the attraction. Theyâre now happily married and the parents of the most adorable little girl youâve 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 Erikâs my sous-chef now, he still specializes in pastry. Believe me, thereâs no one in these parts who does it better. Iâm 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 thereâs the personal favorite of some of my friends, Erikâs baked apple bread pudding with homemade cinnamon ice cream and caramel sauce. One of our standbys thatâs 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 Iâve 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. Iâve always had a fondness for that. Itâs something my grandma used to make, though hers couldnât hold a candle to Erikâs.
And because I need to watch my sugar intake, hereâs a little tip Iâve learned about dessert. Sometimes just a taste or two is enough.
Iâm 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 arenât enough calories or sugar to throw most diets into a tailspin. And since thereâs no great big dessert sitting on a plate to tempt you to eat more than you should, well, it just makes life easier.
Iâll 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
½ cup heavy whipping cream
6 ounces semisweet chocolate chips
CRUST
1 (6-ounce) prepared chocolate cookie crumb crust
FILLING
8 ounces cream cheese
1 cup granulated sugar
1 tablespoon vanilla extract
1 cup
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