It's that time of year...

By -
Okay, Food Goodness Ladies, it's that time of year. Time for Paula Deen's pumpkin gooey butter cake. Whenever I ask Michael which dessert is his favorite he always says it's difficult to choose but he always, always names this one specifically. So, I was thinking that this year I would try to lighten it up a bit. I know, it's called gooey butter cake for a reason but last year when I made it I couldn't help but wonder what would happen if I cut back on the butter and sugar just a bit.

Here's a link to Paula's website wherein her son has lightened up the original gooey butter cake. I don't know, am I being difficult about this? Should I just leave well enough alone or should I fiddle with it? What do you think?

Comments

Alissa said…
Wait, are you asking if you should further lighten up the light version? Or are you asking if you should take your own stab at the original recipe?
8:54 PM
Kelly said…
Lighten up the pumpkin version. I just posted the link to the lighter regular version as an FYI.
9:04 PM
gwen said…
Oh, I'd fiddle away. Fiddling is fun. Have you tried Earth Balance instead of the butter (or maybe start with half EB and half butter)?
10:16 PM
Alissa said…
What IS Earth Balance?
10:23 PM
gwen said…
It's vegan butter substitute, which sounds disgusting, but I swear it is magic -- they make baking sticks to replace butter, and others that replace shortening, and some that's in a plastic tub for spreading on toast or whatever. I use it in everything.
10:26 PM
Alissa said…
Yes, but what IS it? Canola oil? Pixie dust? I should just look it up on the interwebs. :)
11:33 PM
Kelly said…
Okay, I decided to fiddle. It's in the oven right now and I'll report back after we conduct some QA testing.

Re: EB, Grg, I'm kind of tired of it now. It's pretty good but I am now on a KerryGold Irish butter kick. I don't use it for baking b/c it's too darned expensive but for eating it is sooooo delicious. Lis, it's basically a blend of fruit, soy, canola and olive oils.
11:39 PM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more