The Red Lobster Cheddar Bay Biscuit Shrimp & Lobster Pot Pie was first introduced as a limited-time menu item by the restaurant chain in May 2013. The pot pie was part of its ‘Seaside Mix & Match’ promotion. This marked the first time the iconic biscuits were used as a topping for a main dish in the restaurant’s history. The dish featured a creamy sauce with shrimp, lobster, peas, and carrots, topped with the biscuit dough, then baked until golden brown.
The specific Red Lobster menu item was a unique, promotional creation designed to leverage the immense popularity of their free, unlimited biscuits. It has inspired numerous copycat recipes and variations that circulate online, allowing fans to recreate the dish at home using the store-bought Red Lobster biscuit mix.
The biscuits are made with a blend of medium cheddar cheese, garlic, and herbs, finished with a melted butter topping. This rich, savory flavor profile makes them highly addictive and distinct from typical bread or rolls. Being a ‘drop biscuit,’ it gives them a light, fluffy, and airy texture, as opposed to the denser, rolled biscuits. This unique consistency makes them melt-in-your-mouth delicious when served warm.
This copycat recipe checks all the boxes for Brion & I so I had to try it.
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Cheddar Bay Biscuit Shrimp & Lobster Pot Pie
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Cheddar Bay Biscuit Topping
Ingredients
Cheddar Bay Biscuit Topping
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Instructions
Pot Pie Filling
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In a saucepan over medium heat, melt butter. Add garlic, onion, & celery. Cook until soft, about 5 minutes. Stir in flour & cook 1 minute, forming a roux.
Slowly whisk in seafood broth & cream. Stir until smooth & slightly thickened, 5–7 minutes. Season with Old Bay, salt & pepper.
Add shrimp & cook 2–3 minutes until pink. Stir in lobster parsley. Remove from heat.
Biscuits
In a bowl, whisk together flour, baking powder, garlic powder & salt. Cut in the grated cold butter until crumbly. Stir in cheddar & herbs. Add milk & mix until just combined. The dough will be sticky.
Assembly
Spoon seafood mixture into 4-12 oz. ramekins or a baking dish. Drop biscuit dough over the top, spreading gently. Bake 20–25 minutes, until biscuits are golden & cooked through. Let rest 5–10 minutes before serving.
At Christmas time, the clementine is one of the most popular and plentiful varieties, its tight, glossy skin often accompanied by a sprig of zesty leaves. Many of us have fond memories of when they were stuffed into Christmas stockings with other nostalgic treats.
Most people probably don’t know where this clementine tradition comes from, but the mythical story is rather a charming one. It tells how Saint Nicholas, the 4th century Greek bishop upon whom Santa Claus was modelled, one day heard of a poor man who had failed to find suitors for his three daughters, lacking money for their dowries. Nicholas sought out the man’s house and tipped three sacks of gold down the chimney, where the coins happened to land in the girls’ stockings, which were drying beside the fire. The clementines (or oranges) in our modern Christmas stockings are said to be a symbol of the saint’s generosity. Poverty and desire probably also played a role in fostering the custom in times past, oranges were not only an affordable gift, but also a brief taste of exotic, sunnier climes.
As for the clementine itself, its origins are somewhat uncertain. Oranges are like roses, with endless hybrids having been cultivated over the centuries, each with its own particular shape, scent, texture and taste. The clementine is a mixture of a mandarin and a classic sweet orange, and is said to have been discovered by Clement Rodier, a French monk living in 19th century Algeria, who found it growing in the orchard of the orphanage he ran.
It’s that easy peel factor, along with a lack of seeds, that has catapulted the clementine above old-fashioned oranges in popularity.
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Clementine Kiwi Upside Down Puddings
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Instructions
Topping
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From parchment paper, cut circles to lay on the bottom of 6 individual custard cups. Divide melted butter between the cups. Sprinkle brown sugar over top the butter. Top with clementine & kiwi slices.
Pudding/Cake
In a small bowl, beat together eggs & sugar until thick; gradually beat in oil. In a small dish, combine flour, baking powder, spices & salt. Stir flour mixture into egg/sugar mixture, then add juice (or milk) & vanilla. Stir ONLY until combined.
Pour batter over fruit in custard cups, dividing it evenly between them. Bake 15-20 minutes or until they test done with a toothpick. Allow cakes to cool for about 5 minutes, then invert onto a rack to finish cooling.
Vanilla/Lime Sauce
In a small saucepan, combine sugar & cornstarch. Add water & bring to a boil, stirring constantly. Cook for a few minutes until sauce has thickened. Remove from heat & add vanilla & lime juice. Stir well & set aside to cool.
Assembly
Divide sauce between 6 individual dessert plates & top with a clementine/kiwi cake. Serve warm or cold.
Plachinda, also spelled as Blachinda, Platchenda, Platchinta, Blachinde, and Blagenda, is a pastry dessert with a flaky pie crust and a delicious pumpkin filling. It resembles a turnover or a hand-pie.
The history of Plachinda is intertwined with the Germans from Russia culture. In 1910, approximately 60,000 Germans from Russia settled in what is now North Dakota, USA. They brought their customs, traditions, and food recipes with them. Plachinda is one such culinary delight that continues to be enjoyed today.
Once again, I set out to bring back the ‘taste of a memory’. Of course, this used to start with some discussion about the meal with my sister Loretta. Between the two of us we could usually remember enough so I can attempt to recreate the taste.
It seemed whenever my mother made plachinda it was served with a white bean soup or ‘Weisse Bohnensuppe’. Kind of an unusual pairing of sorts — bean soup with a sweet pumpkin pastry but it was so good.
It seems most recipes you find on the internet make plachinda as individual turnovers. I think I recall my mother making it in a rectangle casserole dish with the pastry on the bottom and up the sides and the filling showing. I decided to make it as a ‘jelly roll’.
Here’s my ‘spin’ on this much-loved plachinda. Good but as usual never quite as wonderful as my mother’s.
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Ingredients
Pumpkin Plachinda Filling
Ingredients
Pumpkin Plachinda Filling
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Instructions
Pumpkin Filling
In a small bowl, combine the filling ingredients & set aside.
Plachinda Pastry
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In a medium bowl, combine flour, sugar, baking powder & salt. Whisk together eggs, milk & oil; add dry ingredients, working into a soft, stiff dough.
Turn onto a lightly floured piece of parchment paper. Roll dough into a 14 x 14-inch square; spread pumpkin filling down the center & halfway out to the sides -- about 1/4-inch thickness.
Fold the outside third of the dough over filling, repeating with the last third; pinch to seal. Leaving plachinda on paper, transfer to a baking sheet.
Bake for about 35-40 minutes or until golden brown. Slice & serve warm.
Recipe Notes
- If preferred, individual turnovers can be made instead.
The flavor of Chinese five-spice is cozy, comforting, and tastes just like fall! While it’s commonly associated with savory dishes, it can also add an interesting twist to sweet and fruity flavors. The warm and aromatic notes of cinnamon, cloves, and star anise work well with the delicate flavor of pears complementing their natural sweetness.
Chinese Five Spice Powder has been used in Chinese cooking for centuries. Although its origins are somewhat mysterious, it seems to have roots in traditional Chinese medicine. The belief was that this mixture would foster internal harmony by uniting the five main flavors traditionally employed in Chinese cuisine: sweet, sour, pungent, bitter, and salty. By achieving this balance of flavors, aligned with the five main elements (earth, fire, water, metal, and wood), tradition held that one could achieve balance in mind and body.
This flavorful blend of spices typically includes star anise, Szechuan peppercorns, cloves, cinnamon, and fennel seeds and while five spice powder won’t magically cure ailments, it can certainly elevate lackluster dishes.
Chinese five spice as been a favorite of mine for many years. I like it in both sweet and savory dishes but today I thought it would make these ordinary little fall muffins into something special – and it does!
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Chinese 5 Spice Pear & Applesauce Muffins
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Instructions
Preheat oven to 350 F. Line muffin cups with 8 jumbo papers or 12 regular size papers.
Using an electric mixer, cream together butter & sugar then add applesauce, eggs & vanilla & mix until smooth.
In a bowl, whisk together flour, baking powder, salt & 5-spice powder.
Add flour mixture to wet mixture, folding in only until barely combined then add diced pear & gently fold into mixture.
Scoop the batter evenly into prepared muffin tin. Divide topping between muffins & gently spread over top using a fork. Bake 25-30 minutes & a toothpick inserted into center comes out clean.
Cool for 5 minutes before removing from muffin tin.
Pumpkin spice – the festive blend can be found flavoring absolutely everything at this time of year. From late summer to early January, coffee drinks like lattes and cold brews, baked goods such as cookies, muffins, and pies, and various breakfast items like pancakes and oatmeal. It’s also found in cereals, creamers, and even some savory dishes, while non-food products like candles and soaps are popular as well. Its associated spices have become laden with nostalgia during the fall season.
The modern demand for all things pumpkin spice can be traced to Starbucks’ introduction of the Pumpkin Spice Latte (PSL) in 2003. The PSL’s success cemented the combination of cinnamon, nutmeg, ginger, and cloves as the quintessential flavor of autumn.
The flavor itself is much older. Spice companies like McCormick began selling pre-mixed ‘pumpkin pie spice’—a blend of cinnamon, ginger, nutmeg, and cloves—in the 1930s. This made the seasonal flavor more accessible to home bakers.
The history of pumpkin spice cream cheese cookies is a recent development, emerging in the 2020s. The cookie gained popularity by combining the established autumn tradition of pumpkin spice with the widespread appeal of cream cheese-filled, ‘bakery-style’ cookies.
These pumpkin spice cream cheese cookies feature a vanilla dough with a pumpkin-spiced filling swirled together in a spiral of simple sweetness and aromatic spice. I guess you could say, ‘the same only different’.
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Pumpkin Spice Cream Cheese Cookies
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Pumpkin/Cream Cheese Filling
Ingredients
Pumpkin/Cream Cheese Filling
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Instructions
Cookie Dough
In a bowl, whisk together flour, baking powder & salt. Set aside.
In a large bowl, beat softened butter & sugar until light & fluffy, approx. 2 minutes. Add the egg, egg yolk & vanilla. Mix until well combined, about 1 minute.
Gradually add the flour mixture to the wet ingredients, mix on low speed until a thick, sticky dough forms.
Divide dough into 2 equal pieces & chill for at least 2 hours.
Filling
In a bowl, beat cream cheese until smooth. Add powdered sugar, pumpkin puree, spices & vanilla. Beat until smooth & creamy. Set aside but do not refrigerate.
Assembly
Once dough has chilled, roll out one piece of dough at a time between 2 large pieces of parchment paper about 1/4 inch thickness. Divide filling mixture between the two rolled out pieces of dough.. Using the parchment paper, roll each tightly into a log. Cover with plastic wrap & place in freezer overnight.
Baking
Remove dough from freezer & allow to sit at room temperature only long enough so you can slice it as this is a very soft dough.
Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
Slice logs (I like to use floss for slicing to make a clean cut) into 1/4"-1/2" thick cookies. Sprinkle with pepita seeds. Arrange on cookie sheets & bake for 10-12 minutes.
Allow to cool for 2-5 minutes on the pan then remove them to a cooling rack.
Recipe Notes
These are a soft cookie & are best eaten within a few days. We enjoyed them so much that wasn't a problem!
The other day Brion & I were in a ‘Winners’ store and were looking through the gourmet food section. A couple of Pol’s Gourmet Preserves caught our attention. One was the Strawberry Chia Preserve. The preserve combines ripe strawberries with chia seeds, date juice, and lemon juice, cooked in vacuum boilers. It is marketed as a healthy and natural product with a focus on natural flavor and consistency. Pol’s utilizes vacuum technology to maintain the strawberries’ natural qualities during the cooking process. They also emphasize the use of natural base ingredients and the absence of additives beyond the natural components.
We purchased a jar even though I wasn’t sure at the time what I would use it for since neither of us use a lot of preserves on toast. Of course, it didn’t take long to find a way to incorporate it into a recipe.
I have childhood memories of my mother making an orange bread loaf. I always thought it was so unique because it used the fresh orange zest from two whole oranges. The flavor was so distinct along with the bread being wonderfully moist. This recipe was one that has remained with me over the years, long after I had left my parents’ home. I used it numerous times over the years in my food service career in different applications.
Today I decided to swirl some of this interesting preserve into my mother’s orange bread loaf and the flavor was even better than I thought it would be. This orange loaf recipe is perfect for when you need a make-ahead dessert. I like it even more on the second day because the orange aroma (and flavor) becomes even more vibrant.
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Orange Bread w/ Strawberry Chia Preserves
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Instructions
Preheat oven to 350 F. Butter or line an 8" x 4" x 3-inch loaf pan with parchment paper. Set aside.
Peel oranges thinly & finely chop peel. Boil with sugar & water for 10 minutes: cool. Pour into a large bowl & add egg & butter.
In a small bowl, combine flour, salt & baking powder. Add dry mixture to wet mixture alternately with milk.
Pour batter into prepared loaf pan. Top with dollops of strawberry preserve. Using the handle of a wooden spoon, swirl preserve into batter making sure not to over stir so it creates a marbled effect.
Bake for about 45 minutes or until bread tests done. Remove from oven & cool on wire rack. As I mentioned in the blog, the bread tastes better the second day if you can wait that long to try it.
Many cultures have embraced the apple pie and put their own spin on it, so why is it known as the quintessential American dessert. German immigrants brought over the modern hamburger and Italians were the first to combine cheese with macaroni. Apple pie—a dish that commonly follows the words ‘American as’ —has a reputation for being one of the rare dishes the country can fully claim. But as it turns out, the history of the iconic American dessert isn’t so simple.
The phrase ‘as American as apple pie’ emerged in the early 20th century. It gained widespread popularity during World War II, when soldiers were asked what they were fighting for. The response often included apple pie, alongside other symbols of American life like mom and baseball. This association cemented apple pie’s status as a quintessential American food.
For some cooks, grated apple pie was a practical alternative to the traditional sliced version. Grating or shredding the apples creates a pie with a tender, uniform, and almost custard-like filling, unlike the chunkier texture of a standard pie. Shredding the fruit reduces the cooking time required to soften the apples, which was an advantage for home bakers. As shown in some historic recipes, eggs and melted butter were often mixed into the grated apples, creating a richer filling.
This pie reminds me of an experience I had that seems quite comical when I think of it now. Before I had ever studied in the commercial food industry or made any number of pies, a friend gave me a recipe for a ‘Swiss’ apple pie. Her instructions were to place the shredded apple in a pastry lined pie pan. Next, pour vanilla pudding over the apples and bake. It sounded great! I purchased a box of Jell-O brand vanilla pudding & pie filling, made a crust and filled it with shredded apples. I assumed you were supposed to cook the pudding before covering the apples with it for some reason. Wrong!! What resulted was apples baked in a pastry shell with a ‘rubber top’. I guess we all have to start somewhere, right?!
Today, I wanted to revisit the grated apple pie idea being fall with all the wonderful apples that are in season right now.
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Grated Apple Pie w/ Salted Carmel Topping
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Instructions
Pastry
Sift flour, sugar & baking powder into a bowl. Add salt & rub butter into flour with fingertips until it resembles breadcrumbs. In a small bowl, whisk together the egg, vinegar & water. Sprinkle the egg/water mixture over the flour mixture & combine ONLY until dough comes together. DO NOT OVERMIX. Wrap the dough in plastic wrap & refrigerate for 30 minutes.
Apple Pie
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Grate apples & combine with lemon juice.
Line a 9-inch pie plate with chilled pastry. In a bowl, mix together the sugar, flour, cinnamon, nutmeg & salt. Sprinkle 3 Tbsp evenly in the bottom of the crust & set the rest aside.
In a mixing bowl, beat the butter until creamy. Add the remaining sugar mixture & beat until incorporated. Add the vanilla & eggs. Beat until mixed well & the mixture turns lighter. Stir in the apples.
Pour the filling mixture into the crust & spread out evenly. Place a pie ring or one made out of aluminum foil around the edges of the crust.
Bake at 450 F. for 15 minutes then reduce heat to 350 F. & bake for an additional 30-35 minutes. If the crust is not brown enough, remove the pie ring for the last 10 minutes of the cooking time.
Salted Caramel Sauce
Place the sugar & water into a large heavy bottomed saucepan. Cook, stirring, over a low heat until sugar has dissolved. Increase heat & bring to a boil for 5-7 minutes, stirring occasionally, until you get a deep amber color.
Remove from heat & immediately add the heavy cream & stir. Be careful as it will bubble up quite a lot. Once the caramel has dissolved into the cream, add the butter & salt. Place in a small blender & blend for a few seconds until mixture comes together nicely. Place into a small container & cool.
Finish
Once pie is at room temperature, brush or drizzle sauce over the apple filling. Chill further & serve.
Recipe Notes
The purpose of putting some of the sugar mixture into the bottom of the pie crust is to absorb some of the liquid that forms when sugar & fruit are mixed together.
If the apples produce a lot of juice, drain them BEFORE adding them to the batter. If you pour off the juice after adding the apples to the batter, you will lose a lot of the spice flavor.
Using a deep dish will help avoid it from running over in the oven.
We’re entering the in between… that time when some days are super nice and the sun is shining and if you don’t look at the date on the calendar, you’d swear it’s the middle of July, and some days you need a jacket and it’s gloomy and you can feel the season changing in the air?
The time when the flowers are still blooming and the leaves are starting to change. Fall food is popping up in the stores and it’s more than just pumpkin spice everything.
So why not make a ‘root vegetable cake’? I know, you’re thinking you don’t really want anything called root vegetable cake. But keep an open mind because it’s just a cake with carrots, parsnips and some beets. They’re all shredded and combined with warm spices to make a hearty cake, dotted with dried apricots and pepita seeds. The spice and earthiness of the cake are complemented by the rich sweetness and subtle tang of the ginger cream cheese frosting. Altogether, it’s pretty much the perfect bite – while the root veggies keep this cake soft and add a subtly sweet, earthy flavor; the apricots and pepita seeds add texture. Then it’s topped off with the luxurious creaminess of the ginger frosting. What’s not to love!
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Root Vegetable Apricot Cake
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Ginger Cream Cheese Frosting
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Ginger Cream Cheese Frosting
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Instructions
Cake
Preheat oven to 350 F. Grease the base & sides of a 8-inch round cake pan with a little oil. Line the base with parchment paper.
Peel & grate the carrots, beets & parsnips into a large bowl. Zest an orange & add to the vegetables.
Pour in the syrup, eggs & olive oil, then mix to combine. Next, fold in the flour, spices, baking powder, baking soda & salt.
Finely dice the apricots, then add them to the bowl along with the seeds, then mix everything until just combined but DO NOT OVERMIX.
Pour the mixture into the prepared cake pan & bake for 30 to 35 minutes, rotating the tin after 20 minutes, until the top is a light pink-golden tone. The cake should bounce back when pressed lightly, & a skewer inserted into the center will come out clean when fully cooked. Remove from the oven & leave to cool in the pan.
Ginger Frosting
Place room temperature cream cheese, ginger & butter into a mixing bowl. Using an electric mixer. beat until creamy & smooth. Slowly add the powdered sugar until all is incorporated.
Assembly
When the cake is completely cool, transfer to a plate, then finish with the icing, smoothing it over the sides & top of the cake. Decorate as you wish slice & serve.
Recipe Notes
If you are like me, maple syrup is not something I usually have on hand. Here's a good substitute ... 1/2 cup brown sugar, 1/4 cup water & 1/4 tsp maple extract. Place the sugar & water in a small saucepan. Simmer on low heat, stirring frequently, until sugar is dissolved & mixture thickens slightly, 3-5 minutes. Stir in maple extract (adjust to taste). Allow to cool before using (mixture thickens as it cools).
I’ve probably posted at least twenty different kinds of scones on the blog over the years, but I had yet to make scones using chai ‘liqueur’.
There are many recipes using chai spices such as cinnamon, ginger, cardamom, cloves, nutmeg and anise. I wanted to incorporate the actual liqueur in these scones as well to pop up the flavor a bit more.
And while most fruits pair well with chai, some may have a delicate flavor that won’t taste great with the various spices in chai. When selecting these fruits, always go for dried options such as raisins, prunes, dates, apricots, figs, and peaches.
These scones make an excellent choice for breakfast or as an afternoon snack this time of year.
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Apricot Chai Liqueur Scones
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Instructions
Scones
Preheat oven to 375 F. Line a large baking sheet with parchment paper.
In a food processor, combine flour, oats, brown sugar, baking powder, baking soda, salt, and spices. Cut in butter until mixture resembles coarse crumbs. Place in a large bowl.
In a small bowl combine egg, chai liqueur & sour cream. Add wet mixture to flour mixture along with the apricots. Stir ONLY until combined. Do NOT overmix.
Divide dough in half. Using a spatula scrape each piece of dough onto the parchment paper on the baking sheet. Dip the spatula in flour, then flatten each piece of dough to about 1-inch in height as well as forming it in a circle shape. Cut each round into 8 wedges.
Bake scones for 12 to 15 minutes or until golden brown. Remove from baking sheet. Recut the scones. Cool slightly on wire rack.
Icing
Using a mixer, combine cream cheese, butter, powdered sugar, chai liqueur & milk. Beat on low speed, gradually increasing to high until light & fluffy. Pipe over scones.
Recipe Notes
The amount of sugar used in these scones is what you prefer personally. I only used the 1/3 cup which makes them nice to serve with coffee.
While we are all familiar with carrot cake, there are a variety of other vegetables that are suitable for baking. Beets, zucchini, parsnips, pumpkin and sweet potato can deliver a sweet flavor, while helping keep cakes moist.
On the surface, vegetables and cakes seem like strange bedfellows. However, the two can complement each other, as evidenced by carrot cake and zucchini bread.
Cake inherently isn’t good for anyone. Adding vegetables makes it slightly healthier, but in the end, it’s still cake. I guess you could say, baked goods with veggies are a better-for-you alternative, but not the next superfood. That being said, it’s still not going to deter me from making some beet ‘bread’ today.
The history of using beets in baking dates back to wartime rationing and has evolved into a beloved treat. During World War II, when sugar was rationed and resources were limited, inventive home bakers began using beets as a natural sweetener and a means to add moisture to their cakes. Beets were widely available and proved to be a valuable ingredient in dessert recipes. Over the years, this wartime innovation has evolved into a popular and nutritious cake variation.
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Beet Quick Bread
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Instructions
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Wrap the beets loosely in foil, place on a baking sheet & bake in the center of the oven for 45 minutes or until fork tender. Remove from the oven, set aside to cool then discard the skin (it should peel off easily). Puree the beetroot with the pear & apple juice. You can do this step in advance.
Preheat oven to 350 F. Lightly grease a 9 1/2" loaf pan, line with parchment paper & set aside.
Combine flour, baking powder, baking soda, ginger, lemon zest & salt. Stir thoroughly using a whisk. Set aside.
Beat together the eggs, sugar & oil for about 2 minutes until fluffy. Pour in the beet mixture & stir well to combine.
Add the seeds/nuts of choice & the flour mixture. Stir just to combine (stop stirring when the dry ingredients have disappeared). The batter will be lumpy.
Transfer the batter into the prepared loaf pan, smooth out the top with the back of a spoon & bake in the middle of the oven for 1 hour & 5 minutes (or until a skewer inserted into the middle comes out clean).
Remove from the oven & leave to cool in the pan for 10 minutes. Lift the bread out of the pan with the parchment paper & place on a cooling rack. Cool completely before slicing (store leftovers in an airtight container in the fridge).
Serve on its own as a snack, for breakfast or brunch, with butter or cream cheese. Although the top is so pink & it looks like its been iced, this is just the way it comes out of the oven. It's so interesting that the outside stays the red color of the beets but the inside is a brown color.
Recipe Notes
You can bake the beets in advance. Once cooled, refrigerate them (overnight) until you are ready to use.
You can freeze the entire loaf in a freezer bag or freeze individual slices (separated with pieces of parchment in an airtight container) to enjoy later.
