Three weeks ago I contracted COVID-19. Seems like I caught it early enough, was able to quarantine in the bedroom, and not pass it along to Jon or the boys. It was a long 10 days being apart from my family, and thankfully I had a very easy time of it – slight fever and headache, and that was it.

Jon did a great job of taking care the boys and I, keeping up with their virtual school stuff and handling breakfast, lunch and dinner. Whatta man, ya’ll. He also made a trip to pick up some groceries that I ordered online from Walmart, easy food stuff to get us through the week. I added a Louisiana Crunch Cake to the cart not knowing exactly what it was, but having a feeling I could get behind it.

Over the course of the next week I ate the entire cake. Jon says that one of the boys had a chunk, but I think he’s just trying to make me feel better. I was hooked. But I am not the kind of gal who buys baked goods at the store – so I knew I wanted to make one at home…

Moist lemony cake topped with a crunchy coating of caramelized sugar and shredded coconut. It’s added to the bottom of the pan before adding the batter – and ends up on top once you flip and release. Speaking of which, this cake does beautifully. Bundts always make me nervous, as they do many bakers. I didn’t even have to tap this one, I was a happy camper. I topped with an easy, quick glaze and a little extra toasted coconut – just to make it extra pretty.

I’m gonna try to not eat the whole thing! Pray for me.

As I mentioned last week, I’m participating in JSL Food’s Twin Dragon Wrapper Recipe Contest. I shared my entry for the Holiday Appetizer Category last week, and this week I want to throw my entry for the Game Day Appetizer into the hat!

Football season wasn’t quite as victorious as last for us 49ers fans, not to mention the lack of football parties with COVID – this year was definitely a change, and one for the books. But, that didn’t stop the Davis fam from enjoying the games from home and munching on some delicious football snacks while doing so!

I made these Cheeseburger Egg Rolls for Super Bowl – and they were a hit with our crew! A few simple ingredients and you’ve got a super simple appetizer that’s sure to please your MVPs. I loved the addition of pickles – gave a  nice, tangy, crunchy bite. And, I’m definitely sold on the wrappers…

I’ve made alot of egg rolls over the years, using different brands – and none of them have fried up as beautifully as these did. Low oil absorption, nice crunchy little bubbles, gorgeous even browning. Not all egg roll wrappers are created equal, and the Twin Dragon wrappers really pleased THIS MVP.

I served with a simple sauce composed of mayonnaise and ketchup as the base – and it completed the flavor profile of a cheeseburger  nicely! Don’t wait until next season to make these, guys.

You can find Twin Dragon Asian Egg Roll wrappers at your local Walmart. And, be sure to follow along on their social media channels for great recipes!

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Lunar New Year just passed us by last week, along with Valentine’s Day – and now Mardi Gras tomorrow. It’s been a busy time! You guys know I like to make things special for my family for all the holidays, especially in the food department.

JSL Foods reached out to me about participating in their Twin Dragon Wrapper Blogger Recipe Challenge, using their egg roll and won ton wrappers. I’m of course I’m waiting until the last horn blows to submit my entries in both categories: Holiday Appetizers, and Game Day Appetizers…

But, I used the Lunar New Year on Friday as my opportunity to make these spicy crab won tons. Ginger-Scallion Crab is a popular dish at many Chinese restaurants, so I wanted to use that flavor profile to give a nod to Chinese culture and the holiday.

Everyone really liked them! They were super-quick to throw together – and with the addition of Sriracha, they really packed a punch in the flavor department!

Spicy, but not too spicy that the boys couldn’t enjoy them too. A winner in my house, let’s hope it’s a winner in the contest too!

You can find Twin Dragon Asian Won Ton wrappers at your local Walmart. And, be sure to follow along on their social media channels for great recipes!

Facebook: https://www.facebook.com/JSLFoods/
Twitter: https://twitter.com/JSL_Foods
Instagram: https://www.instagram.com/jslfoods/

I recently appeared on our local news program Delmarvalife, and shared my recipe for scones. Then got to thinking I’ve never shared them with you guys! I’ve baked part-time in the summer for a local coffeehouse in town for a few summers now, which is where I got the base recipe for these fabulous, flaky wonders. They’re a buttermilk base – which I love the slight tang that it lends to the scones.

A lot of recipes call for heavy cream, and I’ve been down that road, but I really didn’t like the results as much. They were more, well – heavy. These are crumbly and light as air – yet moist and melt in your mouth.

When I bake for the coffeeshop it’s usually traditional fruit combinations – cranberry orange, apricot almond, lemon ginger. But a couple years ago I thought I’d try something savory – good scones are so similar to a good biscuit – I knew they’d be banging with a bowl of creamy oyster stew or clam chowder. So I went to work…

Cheddar cheese is always a good place to start. Along with any fresh herb you’ve got lying around. I’ve been blessed with a great chive plant the past couple of years. Stays hearty and doesn’t all go to seed if I turn my back on it (word to Mr. T at Thomas Gardens for always having the best offerings!). Which reminds me, it’s time to get seeds started!

And, like any Eastern Shore girl worth my salt, I threw some crab seasoning in there for good measure. It always adds a ton of flavor, and looks pretty sprinkled on top of things. They turned out great! Were a hit here at home and at the coffee shop, and know they will be with you guys too.

Perfect to do some baking on a blustery weekend! stay warm, friends.