sis goombah!

Calling all Grace fans!!

Placing all modesty aside, I wanted to share that my blog was recently named one of the top ten Southern food blogs by Garden and Gun Magazine!

I'm so flattered. Note to self: Purchase subscription to magazine for brother, as weaponry and digging around in the ground are two of his favorite things. To celebrate, I'm sharing my latest, greatest discovery: goombah. Butterscotch goombah, to be specific. I have no idea of the origins of the name, but I do know this: It's amazing. Thick and rich and melt-in-your-mouth decadent, it's a must-try.

The original recipe (from this book-- paired the goombah (come on--it's just fun to say, am I right?) with a cream-cheese-swirled cocoa-based cake, and while it was okay, it's not worth the effort of typing out. So I won't. The goombah would work well with any chocolate cake, or even a caramel or spice cake, or, if you're in a crunch, plain yellow cake. It's that good.

If any of you proud Southerners care to enter the G&G 2011 Made in the South Awards celebrating the rich cultural tradition of Southern craft, design, and ingenuity, go for it. They're looking for unique products in one of four different categories: Food, Fashion, Sporting, and Home. The four winners will receive a $500 cash prize and on-page editorial mention. The contest closes on July 31st, so get crackin'!

Butterscotch Goombah
1 lb butter (16 oz), softened
1/2 cup brown sugar, tightly-packed
1/2 cup heavy cream
1/2 cup toffee bits

Beat 15 oz. of the butter for 5 minutes, until completely and utterly soft and smooth. While this is happening, heat the brown sugar, cream, and remaining butter in a saucepan until a boil is reached and a thick syrup forms, about 5 minutes. Let this cool in a glass bowl over a water bath for a bit, then add it to the butter and beat for about a minute. Fold the toffee bits into your thick, luscious spread.