I haven’t made a Paula Deen recipe for a very, very long time. There’s a reason for that.
It was a dark and stormy night, almost a year ago. I, unsuspectingly, thought I’d make some macaroni and cheese. The Lady’s Cheesy Mac, specifically. I, naively, followed the recipe exactly. I, foolishly, made a macaroni and cheese recipe that called for three eggs. Three. Eggs.
I won’t soon forget the horror of that night.
Seriously though, it was gross. The egg flavor was overwhelming. I understand from the reviews that plenty of people like this recipe, but it just wasn’t for me. Just thinking about it makes my upper lip curl in disgust.
So it was with great courage that I returned to Paula, willing to give her a second chance. I’d heard raves about her Pumpkin Gooey Butter Cakes, and I just couldn’t resist. Besides, I’m a sucker for pumpkin this time of year.
The raves were right. These gooey cakes are awesome. Go make them now. Then serve them still warm with whipped cream and cinnamon sprinkled on top. You won’t be sorry.
Just stay away from the cheesy mac.