Atlantic Beach Pie


Hello there! How is everyone?  I'm still here, just a little more quiet than in the past.  I hope everyone is having a great summer!  It's been a busy one for me.  I moved to North Carolina few months ago and I'm really enjoying it.  The area is beautiful, the people are nice, and the food is good!  I've always been a big fan of Southern food.  I've been instagraming a lot of the food I've been trying, so feel free to follow along at Wanderlustpig.  


I thought it would be suiting to bake a pie native to North Carolina for the blog.  I baked Atlantic Beach Pie using this recipe from Food52.  The recipe is from Bill Smith, a chef at Crook's Corner in Chapel Hill.  I haven't been to Crook's Corner yet, but I really want to.  


The pie was soo easy to make, which is exactly what I want during these lazy days of summer.  The crust is made up of crushed saltines, softened butter and sugar.  I was unsure if the crust would taste good, but it does!  The filling is simple as well: just egg yolks, fresh lemon or lime juice and sweetened condensed milk.  I topped the pie with fresh whipped cream and a sprinkling of sea salt.


The filling set up beautifully and tasted like key lime pie.  It's definitely not the prettiest pie you'll ever see, but it's refreshing and easy to make.


Blueberry Buttermilk Coffee Cake


It's blueberry season, y'all.  Time to get your hands on some of those delicious berries!  I picked these berries up in Michigan at a Meijer store, and they were really good.  I'm hoping to get to a farmers' market soon to pick up some local blueberries.  I'm hoping I can still get strawberries, too.  It's been a crazy month and I'm ready to get settled in and do some baking.



I did manage to throw together this coffee cake, and wow was it good.  Incredibly easy, too!  I think what made it so delicious was I used buttermilk and a special Southern flour called, White Lily.  This was my first time baking with it and I can already tell a difference over regular flour.  The cake turned out so light and fluffy.  I'll have to research more on why White Lily makes baked goods lighter.  I think it might have to do with the type of wheat they use.  Have you used White Lily before?


The blueberry cake is topped with a buttery-brown sugar crumb topping.  This could be served as a coffee cake for breakfast, or a dessert.  If you serve it as a dessert, I recommend a scoop of vanilla ice cream.


Blueberry Buttermilk Coffee Cake

2 cups all purpose flour + 1/3 cup, divided use
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened, divided use
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup buttermilk
1 1/2 cups fresh blueberries
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

Heat oven to 350 degrees F.  Spray an 8x8-inch glass baking dish with cooking spray.

In a medium bowl, sift together 2 cups flour, baking powder and salt.  In a large bowl, using a mixer on medium speed, beat together 6 tablespoons butter, sugar and vanilla until creamy.  Beat in eggs until well combined.  Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until just combined.  Gently fold in blueberries.  Spread batter into the bottom of prepared pan.

To make the topping, beat together remaining 2 tablespoons butter, 1/3 cup flour, brown sugar and cinnamon until well combined and crumbly.  Sprinkle crumble on top of cake batter.  Bake 40-45 minutes or until well risen and golden brown.  A toothpick inserted into cake should come out with moist crumbs attached.

Makes 9 servings

Double Chocolate Chip White Chocolate Chunk Cookies


Lately I've been thinking about how much I want to go back to Levain bakery.  It's been years and I'm really craving their chocolate chip walnut cookies.  Not only that - their oatmeal raisin, dark chocolate peanut butter chip, and dark chocolate chip cookies, too.  They really do have the best cookies there.  I've never tried any of the breads they bake because I'm always so focused on the cookies.  Have you?  I wish we could all go together, each buy an item and then share.


And so these cookies were created yesterday from my cravings for a chocolate-y Levain cookie.  I was hoping to have these loaded up with white chocolate chunks, but my cookies were a little skimpy on the white chocolate.  I didn't have as much white chocolate in the pantry as I thought I did.

I was happy with how soft and fudgy these cookies turned out, and the crackles on top are pleasing to the eye as well.  I bet these would be really good with dark unsweetened cocoa powder.


Double Chocolate Chip White Chocolate Chunk Cookies

1 cup all purpose flour
1 cup cake flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cold unsalted butter, cut into small pieces
3/4 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 large eggs
4 ounces white chocolate (or more), cut into small pieces
1 1/4 cups chocolate chips

In a large bowl, sift together flours, cocoa, baking powder, baking soda and salt.  In a large mixing bowl, using a mixer on medium speed, beat together the butter, sugars and vanilla until a lumpy ball forms.  Beat in egg, one addition at a time, until well combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Stir in white chocolate chunks and chocolate chips until just combined.

Scoop heaping tablespoons of dough out, roll into balls, and place on cookie sheets or plates (whatever will fit in your refrigerator).  Chill dough balls at least one hour.

Heat oven to 375 degrees F.  Place dough on cookie sheets, spacing an inch apart.  Bake for 15 minutes or until set and slightly crisp.  Cool 2 minutes before transferring to wire racks to cool.

Makes about 16 large cookies