Thursday, September 25, 2008

See you soon, Savannah!


Ever since I read "Midnight in the Garden of Good and Evil" way back in the day, I've been jonesing to check out Savannah. I've always loved that Southern Gothic, Spanish moss, mint juleps on the veranda, antebellum architecture vibe...New Orleans, Charleston and Key West are probably three of my favorite cities in this nation, after all. And over the years, I've heard similar comparisons to the decadent Savannah.
So guess who is FINALLY making her way to Savannah for a long weekend? THAT WOULD BE ME!!! I couldn't be more excited. According to some friends, I've already dorked out considerably, looking up information online to see what are the best sites, restaurants and attractions to check out. You better believe it, baby. I love to go prepared.
As far as food, I've got a whole list of places put together, but I'm probably most eager to check out Paula Deen's restaurant, The Lady and Sons.

So to kick off my departure, I thought I'd share with you, my dear readers, a sugar-free Paula Deen recipe. I know, can you believe it? I didn't know she made anything without sugar!!

Paula Deen's Magical Peanut Butter Cookies

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 18 cookies

1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

I'll be back Monday, with lots of stories (and recipes) to share. 'Til then!

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