Louisiana Crunch Cake

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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.

Louisiana Crunch Cake

1/4 cup granulated sugar
1/4 cup sweetened flaked coconut
3 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
2 cups granulated sugar
1 cup salted butter, softened
4 large eggs, room temperature
1/4 cup sour cream
1 cup buttermilk
1 tsp vanilla extract
1 tsp lemon extract

For the glaze:
2 cups confectioners sugar
1 tsp vanilla extract
1 tsp almond extract
3 Tbsp milk or half and half
1/4 cup sweetened shredded coconut, toasted (optional)

Preheat oven to 350. Prepare Bundt pan by spraying with nonstick cooking spray, and dust with flour. Add 1/4 cup sugar and coconut to the bottom of the pan and spread out evenly. Set aside.

Sift together cake flour, salt, baking powder and soda. Set aside.

In a mixer with a paddle attachment, combine butter and sugar. Beat until light and fluffy, about 5 minutes. Beat in eggs, one at a time, incorporating each egg completely before adding the next. Mix in sour cream and extracts.

With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer. Pour batter into pan and spread evenly. Bake for about 50 to 60 minutes, until a wooden skewer inserted comes out clean.

Remove cake from oven, cover with tea towel, and let cool for about 10 minutes before inverting onto a cooling rack.

Make glaze by whisking all ingredients together. Pour glaze over the top of cake. Top with toasted coconut, if desired.

Chesapeake Cheddar & Chive Scones

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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.

Chesapeake Cheddar & Chive Scones

2 cups all purpose flour
1/4 cup granulated Sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 teaspoon kosher salt
1 tsp crab seasoning (I love JO #1 Spice)
1/2 cup butter, cold and cut into pieces
1/2 cup sharp cheddar cheese, shredded
3 Tbsp chives, chopped
2/3 cup buttermilk

Preheat at 400F. Line baking sheet with parchment paper and set aside.

Mix together the flour, sugar, baking powder, baking soda, salt, and crab spice in a large bowl.

Cut butter into small pieces and blend it together with the flour. Mixture should look like coarse crumbs. You could also do this in a food processor pulsing it a couple of times until butter is the size of peas.

Fold in the cheese (lol) and chives.

Make a well in the bottom of the bowl, and add about 3/4 of the buttermilk – gently combine until the dough JUST comes together. Be careful not to over-mix. Reserve remainder of buttermilk to brush top of scones before baking.

Transfer dough to a floured surface and knead lightly a couple of times. Flatten the dough into approx. 6-inch round circle and about 1 and 1/2 inches in thickness. Cut circle into 6 equal slices.

Place scones on prepared baking sheet. Brush the tops with buttermilks and a little additional crab seasoning.

Bake 18 minutes until golden brown. Serve warm or room temperature. Can be kept in airtight container for a couple of days. Or in freezer for a couple of months.

Crab Pie

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With all the time we’ve spending at home, we’ve done a lot more eating. We’ve gotten a bushel of crabs twice since the season has opened, and it’s not even Memorial Day. First world problems, right?

A bushel if blues usually constitutes one meal for our family, followed by a bunch of picking of the leftovers in the following days. We usually will take the legs and top shell off – making them easier to store in the fridge, as well as less mess and trash on your hands once picking commences.

I usually go for the standards when I have copious amounts of crab on my hands – my favorite crab cakes, cream of crab soup, creamy crab dip, Maryland crab soup. Sometimes I’ll go a little more out on a limb with something like crab pizza or a crabby Bloody Mary.…but crab pie? That’s a first for me.

I love savory pies – whether it’s a juicy tomato pie, or a quiche that’s chock full of roasted veggies and goat cheese. So, I was definitely down with the concept of a crab pie. Freshly picked crabmeat baked in a cheesy creamy custard base? Okay.

I’m happy to report it turned out to be a winner. If a crab cake and a bowl of crab dip were to have a lovechild – it would be this crab pie. It’s rich and filling, and super impressive. I served it warm, with a nice green salad to lighten and brighten – and it was a perfect meal.

Crab Pie

1 refrigerated pie crust
2 eggs
1/2 cup mayonnaise
1/2 cup half and half
1 tsp J.O. or your favorite seafood spice
4 oz. cheddar cheese, shredded
4 oz. swiss or mozzarella cheese, shredded
1 Tbsp finely chopped onion
1/2 pound lump crab meat, picked over for shells

Preheat oven to 350 degrees.

Roll out and place pie crust into 10-inch pie plate. Pierce bottom of crust a few times with a fork. Set aside.

In a medium bowl combine eggs, mayo, half and half, spice, cheeses, and onion. Mix until combined. Add the crabmeat and gently fold in until incorporated, being careful not to break up the lumps if possible.

Pour into pie crust and place in oven. Bake for about 40 minutes, until filling is set and top is golden brown.

Remove and let sit for about 30 minutes before cutting. Leftovers can be refrigerated for 3 days. Reheat in oven at 400 for about 10 minutes.

Chocolate Chiffon Pie

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Now that the holidays are over with and winter has REALLY set in – I’ve been having a hard time finding inspiration and energy…for anything! I have been trying to keep my spirits up, currently de-cluttering my studio room where I store all my props for the blog.

It’s a good idea to do a cleanse once in a while. I mean, how many shrimp cocktail dishes can one person possibly need? I have accumulated so many things over the last couple years at yard sales and the Op Shop, I didn’t even know what I had in there.

I came across a stash of some of my favorite cookbooks, cracked a few of the bindings, and felt instantly inspired to get in the kitchen. Which, I hadn’t felt in a while. It felt good. So, I went with it. And, this delectable Chocolate Chiffon Pie is what resulted from my efforts.

Chiffons are a rich, yet light and airy concoctions. Traditionally made by egg whites being beaten until stiff, then folded into a gelatin based mixture. In this case chocolate is the additive (although fruit chiffons are also divine), and it’s poured into a gingersnap crust and refrigerated until set. A dollop of fresh whipped cream on top, and a sprinkle of chocolate shavings finish each piece off just before serving.

Shoutout to Martha Hall Foose and both of her wonderful books (“Screen Doors and Sweet Tea” and “A Southerly Course“), which managed to light a fire in my heart and under my ass this week. Gonna try to keep it up, guys! Stay tuned.

Chocolate Chiffon Pie

FOR THE CRUST:
1 3/4 cups gingersnap crumbs
2 Tbsp butter, melted
1 Tbsp granulated sugar

FOR THE FILLING:
2 1/4 tsp unflavored gelatin (1 envelope)
1 cup whole milk
1/4 cup unsweetened Dutch-processed cocoa powder, sifted
1/4 cup plus 2 Tbsp granulated sugar
1 pinch salt
4 large egg yolks
3 large egg whites, at room temperature
1 teaspoon vanilla extract
1 cup heavy cream
1 tablespoon confectioners’ sugar
semisweet chocolate, for garnish

Heat the oven to 325°F

Make the crust by combining the gingersnap crumbs, butter, and granulated
sugar. Press the crumb mixture into a 9-inch pie pan and bake for 6 minutes. Remove and cool on a wire rack.

Make the filling by mixing the gelatin with 1/2 cup cool water and let sit
for 5 minutes until the gelatin softens and blooms.

In a medium saucepan set over medium-high heat, bring the milk, cocoa, 1/4 cup of the granulated sugar, and the salt just to a simmer, stirring constantly. Remove the pan from the heat and add the gelatin, stirring until the gelatin is completely dissolved.

Put the egg yolks into a medium bowl and beat lightly. Gradually, in a slow stream, add 1/2 cup of the chocolate mixture to the egg yolks while whisking continually. Pour the chocolate-egg yolk mixture into the pan with the remaining chocolate mixture. Cook, stirring constantly, over medium heat until slightly thickened, about 8 minutes. Remove from the heat and let cool for about 30 minutes, until barely warm.

Using an electric mixer, in a large bowl, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla, and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.

Spoon the chocolate mixture into the cool pie crust. Cover and refrigerate for 2 hours.

Whip the cream with the confectioners’ sugar. Place dollops of cream over the pie. Grate chocolate over pie just before serving.

Source: A Southerly Course by Martha Hall Foose