5 Reasons to Visit Cape Charles

We get a fair amount of calls from people planning a getaway and they want to know why they should visit Cape Charles. The first few times we thought this was a strange question. But now we say, "you tell us what you want to do. You can do everything or absolutely nothing. It's up to you."

If you want to check-in and not come out of your room until check-out, go for it. Enjoy the room. Enjoy time alone, or with your travel partner. Relax by your fireplace or soak in your jetted tub. Watch TV. Watch movies. Log on. Read a book or magazines. Play board games or cards. Or just sleep.

(Did you know Fig Street Inn is the ONLY b&b in Cape Charles that offers TVs and fireplaces all from the comfort of your room; otherwise you have to share with other guests in common areas - no thanks.)

BUT, if you prefer to venture out, here is what we think are the must-sees, must-dos for a visit to Cape Charles:

LOVE - Cape Charles has its very own LOVE sign. You may have seen others around Virginia - they are all over, and you will find ours at the corner of Bay & Mason Avenues. We're very proud of this because it took a lot of work by a lot of people to make this happen (including us). We "love" how it reflects the history and culture of our town and region. So go, snap a picture. Everyone needs LOVE in their lives!

Beach - We have an amazing beach right on the Chesapeake Bay. It's about a mile long, with soft, white sand. Sure it's great in the summer, but it's great any time of year. Go for a walk. Look for seashells, beach glass or even sand dollars (They do exist! We've even found one ourselves).

If you are visiting in the warmer months, and you're staying at +Fig Street Inn, leave the beach chairs, towels and umbrellas at home. We've got all of that here for you. We'll even loan you a cooler if you want to pack water, sodas or snacks. And yes, those are included with your stay, too.

And for the above two, combine a visit to LOVE when the sun is setting at the beach. Cape Charles sunsets are spectacular! If you are here in the fall, the sun is positioned so it sets right into the letter O for a picture perfect moment.

Trail Ride - Pfeiffer Riding Stables is about 1 1/2 miles up the road from our inn and you can enjoy a one-hour trail ride along Kings Creek. We guarantee you'll see wildlife and waterfowl as you soak in the natural beauty of our area. Don't worry if you have never been on a horse before because they will pair you will just the right one. Make sure you tell them you're staying at Fig Street Inn so you get our special rate (varies depending on time of year).

Kayak - Southeast Expeditions has many different kayak trips and you don't have to be an extreme or experienced sports enthusiast to hit the water. They'll take you out to a clam bed where you can hunt for your own clams, or on a leisurely tour through the wildlife refuge to observe birds, butterflies (fall season), and take in the scenery of our barrier islands. Or rent kayaks for how ever long you like and go out on your own. 

Or how about kayaking to a winery? The tour is called "Paddle Your Glass Off", and it's a 4-hour excursion that includes wine tasting at the award-winning Chatham Vineyards (try the Cabernet Franc. It's out personal fave!). You paddle there, have a wine tasting, and then paddle back. Yes, there is enough space in the kayak to hold a case of wine if you so choose.

Mangia - Your trip would not be complete without great food! Obviously breakfast is included with your stay at our inn, and we do offer more than enough so you don't really need to have lunch, but there are plenty of great places to eat right here in Cape Charles:

• Cape Charles Coffee House - breakfast and lunch
• Coach House Tavern - breakfast, lunch and dinner
• Hook-U-Up Gourmet - pizza and to-go lunches. Bistro dinner Tuesday-Friday
• Kelly's Gingernut Pub - lunch and dinner
• Rayfield's Pharmacy - breakfast and lunch 
• The Seafood Eatery at The Oyster Farm (formerly Aqua) - lunch and dinner
• The Shanty - lunch and dinner

And if you are here in the summer, you can top off any meal (or make a meal) at brown dog ice cream (open April through October).

Whatever you want to do, we're happy to help you plan it out.

Dear TripAdvisor

Dear TripAdvisor,

I'm breaking up with you. I want to say "it's not you, it's me", but that's not true. It is you. I don't want to be in this relationship anymore.

We had many good years. You won't remember, but we met in 2000 when you first came to town. I was different back then. You were too. I met you in another state, and you were the cool kid. It was sweet. It was new. We helped each other out. But I said good-bye in 2009 when I moved away. 

I came back to you in 2011. I needed you. I knew you were a player, but you filled a need. I was willing to pay for your services. The cost was $288 in 2011; $326.78 in 2012; and $524.14 in 2013. In 2014 you wanted $1,800. We negotiated and you said you could continue to give love for $900. That was too much for my tastes, so I said "no".

Then you called a few months later to say you wanted me back. You wanted $3,450. Nothing changed other than I rejected you and you were insulted. You took away my past client discount. If I wanted to have you again, it would cost - an increase of 558% to be exact. Nothing new, nothing different. Same services but at a very different price. I said no.

You called again, and again, and again.

Each time, I relived and rehashed what I didn't like about our relationship. I told you I was willing to reconsider, but you weren't willing to change. You wanted $3,450. The discussions were heated and sometimes you hung up on me; sometimes I hung up on you. This is not healthy.

This last conversation, I said we are at an impasse. I won't be told how wrong I am, how I'm making a bad decision, how I just don't understand how important you are. I won't be bullied, shamed, or guilted into taking you back.

I belong to a support group with many who have said good-bye to you. We talk....a lot. We share details on how each of us fared in our relationships with you. It's been helpful, cathartic, and reaffirming. We shouldn't be taken for granted. We want to be heard. We want to be with you, but we just can't put ourselves through this anymore. This relationship does not work.

Since we've split, I've grown - by 14.2% to be exact, and I did it all on my own. You didn't like this. You told me I'm making a bad decision. You said I still need you, but I'm doing fine without you.

It's been almost a year that we've been having these conversations but it is time for my exit. I think you have value, but I also know you don't treat me well. This dysfunction has to end.

We were friends once, but things change. Let us part and move on.

With sincerity,
Donna Olney Kohler
+Fig Street Inn 
Cape Charles, Virginia

Romantic Carriage Ride for 2

Valentine's Day is just days away and it's a great reminder to take some time for yourself. This winter has been particularly cold so how about warming things up with a new adventure. If you've never been to Cape Charles, it's the perfect time to discover our town. It's quieter but many of our shops and restaurants are open which usually means you'll get personalized attention.

This year, Aqua Restaurant, Kelly's Gingernut Pub, Hook-U-Up Gourmet and Coach House Tavern are each offering special dinner menus for the Valentine's weekend. And because it's a holiday weekend, you can enjoy these menus Friday, Saturday or Sunday. You'll definitely want a reservation no matter where you choose to go, or on what day.

New to town this year is a horse-drawn carriage ride with Pfeiffer Riding Stables, and you definitely need to reserve your time for this treat. Miss Angie (as we affectionately call her - we are big fans of her and what she does) will take you on a 30-minute ride up and down our charming bayside streets. She is always happy to talk about her horses, the history of our town, or just let you be while you enjoy some time with your loved one.

But before you start your ride, you will want to stop at Gull Hummock Gourmet Market to pick out your bottle of wine and handmade chocolates by Cape Charles Confectionery. Enjoy them during your ride, or take them back to the inn for later. These are included with your ride, and you will also receive a $25 gift certificate to Moonrise Jewelry and olive oil tasting at Drizzles....all for $100. It's a unique, one-of-a-kind experience, found only in Cape Charles.

Don't worry if you can't make it this weekend. You should celebrate with your Valentine as often as you can, and you can enjoy this great package with Pfeiffer Riding Stables through the spring. Give them a call at 757-331-0828 to schedule your visit.

Birds Nest Cookies

This is a new cookie we made for Santa last year, but in my never ending list of things to do, I never posted this recipe. My delay actually works out because these make great Easter cookies. To be honest, they are not my favorite, but they are so easy to make. If you have little ones, they'll have fun helping, and the best part is that their fingers get dirty from forming the nests so they'll just like being able to lick their fingers when they're done.

The recipe calls for a mix of chocolate chips and butterscotch chips. I think the reason I don't like these are the butterscotch chips - they just don't taste natural. Perhaps I need to find a better butterscotch chip. But there's no reason why you couldn't make these with just chocolate or white chocolate chips. White chocolate would make a pretty cookie for Easter and spring time. And then fill with pastel M&Ms or little foiled eggs - pretty!

Ingredients:
1 bag of chocolate chips (11 ounces)
1 bag of butterscotch chips (11 ounces)
1/4 tsp vanilla
1 bag chow mein noodles (12 ounces)
candy for decorating/filling

Directions:
Melt chocolate and butterscotch chips in double boiler and stir until smooth. Remove from heat and add vanilla. Stir in chow mein noodles until completely coated. Drop coated noodles onto parchment of wax paper. Make a little "well" with a spoon or your fingers in the center and add candy of your choice. The chocolate set ups fast so you need to work quickly.

Eastern Shore Artisan Trail - Benefit Auction

Living in a small town, you don't get to be anonymous and you really can't not be involved in your community. I am astounded by how much gets done in Cape Charles, with so much of it being done through volunteerism. The latest initiative I'm volunteering for is the Eastern Shore Artisan Trail. I feel out of my comfort zone because I don't know a thing about art. I like what I like, and I can't explain why. 

But this trail is so much more than art. It's about bringing together "artisans, venues, galleries and retailers, while connecting points of interest, restaurants, and accommodations in the related communities to create a “trail”, according to the Artisans Center of Virginia (ACV), which coordinates these trails throughout the state. Discussions have been in the works for awhile, and the Eastern Shore is now at the point of assembling their "team" to make this happen.

This is a true grassroots effort and we're kicking things off this weekend with a Benefit Auction on Saturday, April 5 at Island House Restaurant in Wachapreague (about 40 minutes north of Cape Charles). A silent auction will run from 11 am to 8 pm while the restaurant is open for lunch and dinner, and a portion of proceeds from meals served that day will go to the Trail. At 8 pm, a live auction will feature items retailing at $200 and over. Items, for both the silent and live auctions, include decoys, paintings, antique maps, jewelry, gift baskets, local theatre tickets, overnight stays, and gift certificates to restaurants and a variety of services and outdoor activities such as fishing charters and horseback riding.

Come during the day to enjoy a great meal - have I told you about the Island House crab cake and their sweet potato fries? Or come later at night for drinks and to enjoy live music by Van Lewin and Melinda & The Benders. Reservations are highly suggested for dinner service and can be made by calling Island House Restaurant at 757-787-4242. We'll be there at some point during the day for lunch - yes, I'm having the crab cake with sweet potato fries - and we hope to see you there. 

Follow the Eastern Shore Artisan Trail on Facebook to see pictures of some of the amazing artwork that will be auctioned off that evening. 

I want to thank the Cape Charles businesses who are supporting this effort either through financial contributions or donating items for the auction: Arts Enter Cape Charles, brown dog ice cream, gallery 209, Gull Hummock Gourmet Market, Moonrise Jewelry, Nancy Vest (artist), Pfeiffer Riding Stables, and Wendell Distributing.  

If you can't make it but still want to support this effort, you can make your donation online. 

Pesto Goat Cheese Quiche

There are 3 things in cooking that make anything better - bacon, butter and goat cheese - at least in my mind they do. I didn't discover the beauty of goat cheese until I went to culinary school and learned this recipe. You can make with or without tomato and you can cut back on the goat cheese, but why would you.


Ingredients:
6 eggs
2 egg yolks
1 1/4 cup milk
1 tsp salt
1/2 tsp pepper
1 cup pesto
8 oz goat cheese
1 tomato, sliced thinly

Preparation:
Whisk together eggs, yolk, milk and salt and pepper. Add pesto and combine. Place egg/pesto mixture in crust that has been blind baked for 10 minutes. Mixture should not come to top of crust, and this is fine, because as soon as you add goat cheese, the mixture will come up higher. Break goat cheese into small pieces, about quarter size, and drop into mixture. Place around to different spots because where you drop it, is where it will set up and you don't want a huge blob of goat cheese (or maybe you do). Place thinly sliced tomato directly on top of egg/pesto/goat cheese mixture. Lay them flat around in a circle - they should sit right on top but the edges may sink a little.

Alternative is that you can put a base of thinly sliced tomato right onto your blind baked crust BEFORE you put in the egg/pesto mixture. The advantage to putting them on the bottom vs. the top is that sometimes they can dry out a little on the top.

Or you can completely forget the tomato.

Put quiche in 350 degree preheated oven and bake for 40 minutes. Egg mixture should be set and not look wet and runny. There should still be a little bit of jiggle to it. If there's no jiggle, that means it's overcooked. It will still have great flavor, but just be a little dry. Allow quiche to cool 10 minutes before slicing so that it will continue to set up and slice more neatly.

If you want to make individual quiches, bake for 20 minutes.

Make It Special with Moonrise

I love Moonrise Jewelry! You don't know what Moonrise Jewelry is? Well, neither did I until we moved to the Eastern Shore, and once you discover it, you are in for something truly special.

I first saw Meredith's work about 3 years ago - Meredith is the owner and designer - at a street festival and I was stunned by the beauty of her work. She's known for her "real orchids" which are literally real orchids preserved in resin. They come in all sorts of colors and sizes and you would think they would be heavy but they are about as light as a feather. We were so excited when Meredith opened her retail store here in Cape Charles and you can go in any day to see her amazing creations of necklaces, earrings, bracelets, cuff links, hair combs, and pendants. One of the great things about her work is she has something for all budgets - from $19 for Easton Earrings up to $349 for her Plantation or Bonaire Necklaces.

We've partnered with Moonrise for an exclusive package for guests of Fig Street Inn that can be added to your reservation and waiting in your room upon arrival. You'll receive a Mini Orchid Necklace (retail $54) and $25 gift certificate to Moonrise Jewelry for $75. Your someone special will have a spectacular gift waiting to be opened, and then they'll get to go to the store with their gift certificate to pick out another beautiful piece of jewelry. Or they can exchange the necklace and have a total of $75 to spend in the store.

What a great surprise and you'll look like a star - and we'll do all the work for you. We just need 2 days notice…it's as simple as you telling us when you make your reservation by phone at 757-331-3133 or when you reserve your room online, just select the add-on option. If you have a color preference, let us know. Necklaces come with an 18" sterling silver chain, or you can have a 16" or 20" chain. The necklace comes in a keepsake tin gift box that will be gift packaged.

If you're not sure what she'll like, we can have a gift certificate waiting - you tell us the amount - and then she can pick out her own handmade creation. Or if you find something on the Moonrise Jewelry website that you know she'll love, we can have that waiting instead.

It's all about making your visit to Cape Charles and Fig Street Inn a wonderful, unique experience - so you tell us what that something extra is that can make your time here even more memorable.

Moonrise Jewelry is located at 22 Strawberry Street in Cape Charles, Virginia. They are open Monday through Saturday; and have Sunday hours Memorial Day through Labor Day, and in December. Visit their website or follow them on Facebook.

"H" is for Hazelnut Shortbread Cookies

Our weekly recipes have become something some of our local businesses here in Cape Charles, Virginia look forward to each week. We usually have more than enough for the students and teachers at the school we make them for, and we don't need to eat all the "left overs" ourselves, so we bring them around town. Some ask, "what are you making next week?"

When it came to planning for the letter "H", we tossed around a few ideas and then the owner of brown dog ice cream (who is always first stop for our leftovers deliveries) offered us hazelnuts from her shop. Sure! We can do something with hazelnuts. 

Well, who knew that hazelnuts need to be husked. Apparently a lot of people because there are plenty of articles online about the "best" way to do it. Not sure if there is a best way, but I will tell you that there is no easy way. So the process to make these cookies took quite a long time. If you want to make these, find hazelnuts that are already husked, or don't wait until 11 pm to make them like we did because it will take a lot longer.

 
Ingredients:

• 3 cup all purpose flour
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 1/2 cup (3 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 1/2 cup finely ground, husked, toasted hazelnuts
• 3 teaspoon vanilla extract

• 8 ounces milk chocolate, chopped
• 2/3 cup coarsely chopped husked toasted hazelnuts

Preparation:

Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined. 

Shape dough by tablespoonfuls into 3-inch-long logs onto cookie sheets lined with parchment paper. Bake 325°F until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely. 

Chocolate Topping:

Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days ahead. Store in airtight container at room temperature.) 

We scooped our cookies and dropped about a teaspoonful of chocolate on the top, then sprinkled the chopped nuts. 

"G" is for Gingersnaps

Greg will usually look at a recipe and then start changing it. Drives me insane because he just seems to wing it and things always turn out pretty darn good. For this recipe, he takes no credit. It comes from "Cookies Unlimited" by Nick Malgieri, page 194, published in 2000. Chef Malgieri takes no credit either, but received the recipe from the winner of a baking contest he judged. Greg's gotten rave reviews when he bakes these so it's no wonder these were the winning entry.  


The Good Cook's Gingersnaps

Ingredients:
2 cup flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
12 Tbs unsalted butter (1 1/2 sticks)
1 cup sugar, plus 1/2 cup for finishing
1 large egg
1/4 cup molasses


Directions:
Combine flour, baking soda, salt and spices in bowl and mix together. In electric mixer with paddle attachment, beat butter and 1 cup sugar on medium speed for about 5 minutes until light and fluffy. Add egg and mix. Lower speed and beat in half the dry ingredients, then molasses. Scrape down sides of bowl and beater. Add remaining dry ingredients and mix. Remove bowl from mixer, scrape and do one final mix of dough by hand.

Place remaining 1/2 cup sugar in small, shallow bowl. Use small ice cream scoop to make 1-inch balls of dough. Round out balls of dough by rolling in your hands, and then roll each dough ball in sugar. Place on cookie sheets lined with parchment paper. Bake at 350 degrees for 15 to 20 minutes until cookies have spread, colored and surface crackles slightly. Cookies should be firm to touch. Slide paper from cookie sheet onto cooling rack, but leave cookies on paper for 5 more minutes before removing. Cookies will crisp up as they cool. If you try to pull them off immediately, they usually stick to the paper.

We recommend using a coarser sugar for rolling so that you can actually see the sugar after they've baked. If you use a extra fine or even just regular sugar, it soaks right in.

Okay, Greg couldn't resist making an adjustment, but that doesn't mean it's his recipe. He adds 1/4 tsp vanilla when he adds the egg. Greg likes adding vanilla to lots of things, but that's a whole other blog post in itself.

"F" is for Fudge

This recipe comes from Greg's grandmother. She used to make it all the time and I don't even want to think about how many pans we ate over the years. She would pour the "mix" into 2 metal pie pans and we'd watch it set up so we could cut into it as soon as we could. One pan would be gone pretty much instantaneously, and the second pan would stay around long enough for us to cut into the next morning for breakfast. That second pan was usually all gone by the end of that second day. You might be thinking fudge for breakfast sounds gross - but with a cup of coffee, yum. Give it a try (you know you want to).


Grandma G's Chocolate Fudge

Ingredients:
4 cup sugar
1 - 12 oz can evaporated milk
3/4 cup butter
1 lb chocolate chips
15 ounces mini marshmallows
1 tsp vanilla

Directions:
Bring sugar, evaporated milk, and butter to a boil. Stirring constantly, continue to boil until soft ball stage (235 to 240 degrees). Take off heat.

We boil until 237 or 238 degrees.

Add chocolate, marshmallows and vanilla and stir until smooth and marshmallows are completely melted (there should not be any white streaks of marshmallow). Pour immediately into a buttered dish.

Add in chocolate and marshmallows.

Immediately pour into buttered pan.

Allow to cool before slicing. You will want to slice the entire batch at one time. If you let the batch set completely and slice only as you need, it becomes more difficult. We let it sit for about 2 hours and then start cutting. But leave it in the pan and only take out the pre-sliced pieces as you serve. If your batch will last a few days (meaning you won't eat it all by yourself for dinner), you don't want to pull it all out because the sides can dry up.

When we make it, we use a 13x9 glass baking dish and cut into small pieces - about 3/4 inch square. Now that we're older and can't eat absolutely everything in sight without repercussions, it sticks around for a number of days. You can store in the refrigerator and then take out for about an hour before serving (or snacking). It softens as it comes up to room temperature. You can also store in air tight containers in the fridge for about one month. It will dry out a little.

It sets up quickly. Don't use a knife to spread out, or your top won't be as smooth.

Muffin papers add a nice touch for serving or if you want to give as a gift.

"E" is for Eclairs

I worked as a pastry cook for Dessert Works Bakery when I came out of culinary school back when we lived in Boston, Massachusetts. Each week I was responsible for mini pastry. There were about 14 different types on the menu and everything was made from scratch - good stuff! Eclairs and cream puffs are made from pate a choux or choux paste (pronounced shoe). At the bakery, I would make this in large batches and then pipe out different shapes depending on what we needed that week. It's also used in a Gateau St. Honore - but that's a whole other blog of fantastically gorgeous, pastry beauty....I'll have to make one just to do a blog post!

The recipe here is a small batch and was one of the recipes we would have to know off the top of our heads - not just to be able to write down or recite, but able to execute properly. Yield all depends on how big or small you pipe the paste - about 12 large eclairs, or 30 small; or about 20 medium cream puffs.

For "E" day for our school project, we made small eclairs for the students, about 2-3 bites each. Perfect size the anyone.


Pate a Choux

Ingredients:
1 cup cold water
1/2 cup butter, cut into small pieces
3/4 tsp salt
1 cup flour
4 eggs*

Directions:
Bring water, butter and salt to boil in saucepan over medium heat. Butter needs to be completely melted. Take off heat and add flour. Stir with wooden spoon and return to medium heat to "dry out". Stir constantly as you lift mix off bottom of pan so it does not stick and burn. Cook for about 3-5 minutes until paste starts to get shiny from small beads of butter.

Place in electric mixer bowl and allow to cool slightly (about 10 minutes at room temperature). Add eggs* one at a time and beat on high to incorporate. There will most likely be steam coming from your bowl because batter is still a little hot - that's okay. The mixing will cool it down. Pastry should a little thick and "flop" off spoon - not just fall off (then it is too wet and you added too many eggs). It should stick to spoon but come off when you tap spoon on side of bowl.






*Depending on humidity, you may need more or less eggs, but you will always need at least three. The best thing to do after you have added your 3rd egg, is crack the 4th egg into a small bowl and mix. Slowly add that to the batter because you may not need all of it. If, after the 4th egg, you find that you still need a little more, repeat process with a 5th egg. You should not need to add a 6th egg.

Place paste in pastry bag. I use a #9 pastry tip for small eclairs and medium cream puffs. Pipe onto cookie sheets lined with parchment paper. If you are making different sizes or shapes, you will need to use different cookie sheets because they will cook at different rates.

Eclairs - preheat oven to 475 degrees. Place cookie sheet of piped eclairs in oven and reduce oven to 375 degrees. Bake 15 minutes (do not open door) until puffed, slightly colored and firm to the touch. Reduce heat to 325 degrees and bake for another 10 minutes to dry out the insides.

Cream Puffs - preheat oven to 475 degrees. Place cookie sheet of piped cream puffs in oven and reduce oven to 375 degrees. Bake 30 minutes (do not open door) until puffed, slightly colored and firm to the touch. Reduce heat to 300 degrees and bake for another 10 minutes (15 minutes if larger sized) to dry out the insides.

Whatever you decide to make, you want to use an egg wash. I usually cut my egg wash with a little bit of water so it's not as thick when brushing on. Brush on lightly before putting in oven.

Allow pastry to cool completely before filling. Paste will keep up to 3 days in refrigerator before piping. Store in air tight container with saran wrap right on top of paste so it does not dry out. Bring to room temperature before piping.

Once eclairs or cream puffs are made, you can store in fridge for up to 4 days before filling, or up to 4 months in freezer. They need to be wrapped tightly (in refrigerator or freezer). Allow to thaw from freezer before filling (literally only takes a few minutes). You can put in oven for about 2 minutes at 350 degrees to crisp up, but you will want them to cool before filling.

Stayed tuned for blog post on pastry filling and ganache......

"D" is for Donuts

This gave us the perfect opportunity to finally open (and use) the deep fryer we bought about 3 years ago. We just had to have the fryer, but it has sat on a shelf since then, box perfectly sealed.

This is really a recipe for beignets but we told the students they were New Orleans donuts. This was a slightly selfish project - we wanted to make beignets and we wanted to use the deep fryer. And who doesn't like something deep fried, especially something sweet and covered in powdered sugar.

Ingredients:
1 cup warm tap water, about 105-115 degrees
1/4 cup sugar
1 (1/4oz) packet of active yeast
1 large egg, lightly beaten
1 tsp vanilla
3/4 cup evaporated milk
1 tsp salt
2 Tbs butter
4 to 4 1/2 cups flour
Oil to coat a bowl, and for frying
Confectioners sugar for dusting

Directions:
In small bowl, combine water, sugar and yeast. Let sit for ten minutes to activate yeast. Meanwhile, in another small bowl, lightly beat egg, and add vanilla. In a double boiler, warm evaporated milk, salt and butter. Once butter has melted, slowly add egg/vanilla mixture.

In large bowl suitable for use with a dough hook, add 2 cups of flour, yeast mixture, warm milk mixture. Slowly mix until incorporated. Then add 1/2 cup of flour at time until incorporated and a soft dough comes together. You will add about another 2 to 2 1/2 cups, in 1/2 cup increments. Do not over work dough. Turn out dough into oiled bowl and cover bowl with cloth or plastic wrap. Refrigerate a minimum of 2 hours, preferably overnight.

Turn out dough onto well floured surface and knead 5 or 6 times. Depending on surface space, cut dough into 2 to 3 large pieces/balls. Roll dough balls out, one at a time, into 1/2 inch thick rectangle shape. Cut to desired sized squares, usually about 2 inches.

Pour oil into Dutch oven or fryer and heat to 375 degrees. Depending on size of oven or fryer add 4 to 6 pieces at a time. Leave space between pieces so that they are not hitting one another or overcrowded in the fryer. Cook one minute on each side, or until golden brown. Drain pieces and sprinkle with powdered sugar. Keep sprinkling. They will soak up a lot of sugar while they are hot, but you do want to do it while they are hot. The sugar won't stick once they have cooled. And then, just enjoy the deep fried goodness.

I remember going to Cafe du Monde in my former life when I worked for someone else and traveled all the time. Had many visits to New Orleans, and I remember the beignets being 3 for $1. Wonder how much they are now.

"C" is for Cookie

That's good enough for me! And are they good! Greg has spent quite a bit of time perfecting his chocolate chip cookie recipe and I am always happy to sample. The key to a great chocolate chip cookie, at least in our minds, is the chip. Our favorite is Guittard, but we can never find them. We used to find them at BJ's but they haven't carried them in years. So we wind up using Nestle or Hershey's because those are the easiest to find, but they're not the same. Ghiradelli are pretty good with a richer, darker flavor but if you're making cookies for kids, I say go with Nestle.

For "C" week at school, Greg got out the Nestle chips for a tasty batch of cookies for the little ones.

Ingredients:
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1/2 lb butter, softened
3/4 cup sugar
3/4 cup light brown sugar, packed
2 eggs
1 tsp vanilla
3 cup chocolate chips
1 cup chopped nuts (optional)

Directions:
In medium bowl combine flour, baking soda and salt; set aside. In large bowl, cream together butter, sugar and brown sugar. Beat in eggs and vanilla. Gradually add dry ingredients until blended. Add chocolate chips and nuts (if desired). Drop by rounded teaspoonful onto cookie sheets lined with parchment paper. Bake at 375 degrees for 8 to 10 minutes.

The cookies come out more evenly shaped when you use an ice cream scoop. These were made with mini chocolate chips.

I like cookies a little chewier so I bake on the shorter side, but if you like crispy, go for 12 minutes.

And if anyone has leads on where to get Guittard chocolate chips, let us know. What I wouldn't do to find Guittard chips again!

"B" is for Banana Bread

We're continuing on our mission of making weekly treats for the Pre-K class at one of our local schools and blogging out our recipes. Each week the class studies a letter of the alphabet, so for "B" week, Greg made banana bread muffins. This is a very easy recipe to make, but not my personal favorite when it comes to banana bread.

Here is the recipe we made for the students:

Ingredients for Banana Bread

Ingredients:
3 over-ripe bananas, cut into slices
6 Tbs butter
3/4 cup brown sugar
1/2 tsp vanilla
1/4 tsp salt
2 eggs, beaten
1 1/2 cup flour
1 tsp baking soda



Directions:

Butter & sugar with bananas.

Cream together butter and sugar. Add in sliced bananas and whip in electric mixer until smooth. Add vanilla and salt and mix. Add one egg at a time and mix until each is incorporated. Add flour and baking soda and mix together. Bake at 350 degrees for 10-12 minutes for mini muffins; 15 minutes for full size muffins.





Here's the recipe I prefer to use when making banana bread. It's not as simple and requires a lot more bowls, but I think the muffins are much lighter and more moist. And if you really want to jazz them up, toss in a handful of chocolate chips for Chocolate Banana Nut Bread.

Ingredients:
3/4 cup butter
1 cup sugar
2 egg yolks
1/2 tsp salt
2 cup flour
2 large bananas mashed
1/2 tsp baking soda
2 egg whites
1 cup chopped nuts (optional)

Directions:
Cream together butter and sugar. Add yolks, salt and mix. Add flour and mix. In separate bowl, mash bananas with baking soda. In another bowl, whisk egg whites to stiff peak. Add bananas to flour mixture and mix until blended. Fold in egg whites. Do not over mix, but you do want to make sure you don't have any streaks of egg white. At this point, add nuts or chocolate chips if desired. Fill pans about 2/3 full and bake at 350 degrees until dark brown - about 20 minutes if making loaves, and 10 minutes if making mini muffins. If you make loaves, the bread freezes well and you can defrost overnight. You can toast lightly and smear with a little butter - makes this person who really doesn't like bananas, like banana bread.

Try out the recipes and let us know which one you prefer. 

"A" is for Applesauce

We're doing a cookbook! Okay, don't get too excited…..Greg volunteered to do a cookbook for one of our local schools. Their Pre-K class studies a letter of the alphabet each week and the students have to bring in an item that starts with that letter. Greg's idea was to make foods with the letter of the week, and then at the end of the year the students would receive a cookbook with all the recipes. So we've been cooking and baking for the little ones and hopefully, exposing them to some fun foods.

Applesauce isn't that creative, but what Pre-K'r doesn't like applesauce?


Applesauce
4 lbs. apples - mix of Granny Smith, and something else, should be about 3 lbs peeled, cored and cut into chunks
1 cup water
1/2 cup brown sugar
1/2 tsp cinnamon
dash ground cloves
dash ground ginger


Peel, core and cut apples. Place in dutch oven or large stockpot, and cover with water and all dry ingredients. Over medium-high heat, bring to a boil, stirring occasionally. Reduce temperature to low, and cook covered for 10 minutes, stirring occasionally. There will still be a fair amount of liquid in the bottom of the pan (it's perfectly fine). Mash with a potato masher until desired consistency. For finer, smoother consistency, process through a food mill.

Use a mix of different types of apples.

Cut up into chunks so they will cook down faster.

Cook down apples with water and dry ingredients.

Mash away until the desired consistency.

We recommend using at least 2 Granny Smith apples. They are firmer, don't release as much water, and add a great flavor when mixed with other apples. I know that MacIntosh are usually the least expensive to purchase, but they are also the mushiest (in our opinion). You would think you would want mushy for applesauce, but they don't really have much flavor when used for applesauce. We like Gala and Fuji, but there are so many great varieties out there. Use a mix!

Sweet Potato Cheesecake

I may not have won the sweet potato pie contest, but this recipe rocks! You can make it as one large, thick cheesecake (8, 9, or 10 inch) in a springform pan, or you will have enough batter to make 2 pies. You will need to double the crust recipe if making pies. Enjoy!

Sweet Potato Cheesecake Pie with Pecan Crust and Pecan Caramel Crust

Crust
1/4 c. butter, melted
1/4 c. sugar
1/2 c. pecan meal
1 c. graham cracker crumbs

Combine ingredients and press firmly into pie pan. Bake 350 degrees for 12 minutes. Let cool before filling. Yields one crust.


Filling
3 -8 oz. packages cream cheese, softened
3/4 c. + 2 Tbs. sugar
1/3 c. sour cream
1/4 c. heavy whipping cream
1 3/4 c. sweet potato puree
3 eggs
1 tsp. cinammon
1/2 tsp. nutmeg

Beat cream cheese until smooth. Slowly add sugar and mix. Add sour cream and whipping cream and mix. Add sweet potato puree and mix. Add eggs one at a time and mix. Add spices and mix until all ingredients are incorporated. Place mixture in cooled pie crust. Bake at 350 degrees for 40 minutes. After 40 minutes, turn oven off and prop oven door ajar and leave in oven for another 30 minutes. Allow to cool and refrigerate. Must be kept refrigerated.

*If you are making one cheesecake, bake for 1 hour.


Caramel Nut Sauce
1/2 c. water
1 c. sugar
3/4 c. heavy cream
1 c. chopped nuts

Place water and sugar in saucepan and bring to boil. Do not stir and allow to boil until amber color. Remove from heat and slowly add heavy cream (mixture will splatter so add slowly). Stir together and bring mixture back to boil. Add chopped nuts. Allow to cool slightly before pouring on top of pie. Sauce will thicken as it cools. Yields one cup and makes enough to cover 2 pies with thin layer of sauce.

*You can refrigerate caramel sauce, and reheat.

 

And the Winner Is......

Greg took first place in the sweet potato pie contest at the 2013 Cape Charles Fall Festival over the weekend. The week prior was fun with trying out different recipes, taste testing and having some friendly competition about who could make the better pie. So here is the winning recipe.....enjoy!

Roasted rum sweet potato pie with pecan streusel topping

Pie Filling:
2 eggs
1 yolk
3/4 c. brown sugar
3 Tbs. dark rum
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/3 c. heavy cream
2 1/4 c. sweet potato puree

Streusel Topping:
2 Tbs. margarine
3 Tbs. brown sugar
1/4 c. + 1 Tbs. flour
1/4 c. pecans, chopped and roasted

Whisk together eggs and sugar until slightly thickened. Add rum, salt, cinnamon, ginger, nutmeg, heavy cream and mix. Add sweet potato puree and mix. Pour into prepared pie crust. Bake 375 degrees for 10 minutes.

Meanwhile, prepare streusel topping. Mix together margarine, brown sugar and flour until crumbly. Add nuts.

After pie has baked 10 minutes, sprinkle Streusel Topping on top of pie. Bake for additional 35 to 45 minutes. Center may still be loose but toothpick inserted in middle should come out clean. Allow to cool before slicing.

Roasted rum sweet potato pie with pecan streusel topping

I love LOVE!

No matter where you are from, there are some travel slogans everyone knows - "What happens in Vegas, stays in Vegas", "I LOVE NY", and "Virginia is for Lovers". Each of them have their own ways to communicate their message, but I am in love with what Virginia does.

L-O-V-E! Those 4 letters make up about 30 different art installations across the state. It's called LOVEworks and you'll see the letters in the most random, and not so random, places made up of unique materials and items - metal, canoes, wood, wine corks, hay stacks. The most common one you'll see is made up of white letters.

LOVEworks in Culpepper, VA

LOVEworks in Bristol, VA

LOVEworks at Veritas Winery in Afton, VA

Communities are encouraged to create their own permanent installation using materials "native" to or symbolic of that area. I say we need one here on the Eastern Shore made with oyster shells. I talked with our local tourism director about it a year ago but nothing ever came of that conversation. I still think it's a brilliant idea, and who knows…maybe one day you'll see me somewhere in Cape Charles laying out a bunch of shells to spell L-O-V-E.

But in the meantime, there is a traveling LOVEworks that can be brought to a Virginia town near you. And it's coming to Cape Charles! It's the first time we'll have it here on the Shore and I'm so excited to be a part of bringing it here. It will be placed at the "Point" on the corner of Mason & Bay Avenues from October 11-16 with the Chesapeake Bay in the background. Can you imagine all the great photo opps?

LOVE comes to Cape Charles, VA October 11-16, 2013

Come to Cape Charles and be part of this inaugural visit. Come fall in love with LOVE. Take pictures and #LOVEVA and #CAPECHARLES or upload to Facebook.

We want to spread the LOVE from Cape Charles across the globe. Maybe you'll love LOVE too!

World's Ugliest Mug

Today is National Coffee Day and we thought, what better way to continue with the "World's Ugliest Mug" contest. It started about 3 years ago when our sister-in-law came to visit and brought us this mug:

Someone had given it to her saying it was the "World's Ugliest Mug" and she was passing it on to us - thanks! It's really not THAT bad, and it is really big which we think is key for coffee. Who wants a tiny teacup when you're having coffee!

So now, when we are out and about, we look for contenders. Here's the one we think holds the current top spot:

I was shopping with my mom in NYC and was in TJMaxx taking pics of "ugly mugs". Who knew there could be so many ugly mugs on one shelf. This one has to be the winner - with its shape, and colors, and who can resist those bedazzled pink sparkles in the hearts.

I stood there debating on whether or not to buy it and send to my sister-in-law. But then I thought, this thing is going to come back to me some day and I really don't want a collection of ugly mugs. It's fun to look for them - and even more fun to find a contender - but I do not need my own personal shelf of ugly mugs. Our guests at Fig Street Inn love our huge Buffalo China mugs for coffee but even I would be embarrassed to put these out for guests to use.

So the hunt continues.....