EASY LEMON POPPY SEED MUFFINS

Is it me, or is there is something magical about lemon poppy seed muffins? There is something about that fresh citrus tartness, mixed with the sweet cakey muffin and the distinct poppy seed flavor. It’s a good time. When making the muffins, I like to add lots of fresh lemon zest and lemon juice to the batter, and when they are hot out of the oven I spoon over a simple syrup made from freshly squeezed lemon juice and sugar, to add that extra lemon flavor. Like making pound cake, the syrup sort of traps in the moisture and freshness, and makes them last a little longer than most other muffins. These are perfect in the morning with coffee, or in the afternoon with a glass of milk. They are simple, fresh, and delicious. Enjoy!

Southern Desserts 101: Banana Pudding Cheesecake

Bananas are inherently Southern. Most likely because they can trace their roots back to the late 1800's. Ton after ton of the tropical fruit arrived in America through Southern ports, particularly New Orleans. So much so that watching bananas being unloaded from cargo ships became a popular pastime for locals and tourist alike. Southern cooks began to experiment with their beloved bananas. Brennan's Restaurant, in the French Quarter of New Orleans, is the birthplace of 'Bananas Foster'. Mr. Brennan decided his restaurant needed to promote the plentiful fruit. He challenged his chef, Blangé, to create an interesting dish and Bananas Foster was the result. Little did anyone realize the dish would go on to become an international favorite appearing on menus from New Orleans to Paris, France. The same can be said of Banana Pudding. It came on the Southern scene in 1903. Mary Frazer combined a simple custard with bananas and VOILA, this all-American dessert was born.