Coastal Home Blog

From the galley

Apple Dapple Cake

Ingredients for Cake:
1 1/2 cups oil
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped nuts
3 cups diced apples

Ingredients for Icing:
1 cup brown sugar
1/2 cup butter
1/4 cup milk

Mix oil and sugar. Add eggs and vanilla and beat well. Sift together flour, salt and soda. Mix into eggs. Add nuts and apples and mix by hand. Bake into greased and floured bundt pan for 1 hour and 15 minutes at 350 degrees. Remove from oven and pour icing over cake in pan.

Cool in pan for at least 2 hours.

{While cake is baking, bring all icing ingredients to a boil and boil for 1. 5 minutes. }

A delicious apple cake perfect for your holiday gatherings. Coastal living recipes to warm your guests around the dining table.


Apple Dapple Cake by The Pineapple Girls

Shrimp Chowder recipe

Thick, creamy chowders brimming with seafood, potatoes, and corn are perfect for cooler weather along the coast. 


2 tablespoons unsalted butter
1 small yellow onion, diced small
2 cups corn kernels (from 3 ears), cobs reserved
4 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (5 cups)
Salt and pepper
5 cups whole milk
1 pound medium shrimp, peeled and deveined
1/4 cup thinly sliced fresh basil leaves, plus more for serving


1. In a medium pot, melt butter over medium. Add onion and saute until translucent, about 6 minutes. Stir in corn kernels and potatoes; season with salt and pepper. Add milk, 1 cup water, and corncobs.
2. Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Discard cobs and stir in basil.
3. Divide among bowls and top with more basil. Serve with bread if desired.


Shrimp Chowder

Snapper Burrito recipe

Let’s instead dream about sandy beaches with crystal blue water, and sun so hot you need an umbrella. Under which we will eat these fish burritos, and drink ice cold beer!

Snapper Burrito recipe

Snapper Burritos

YIELD: 4 burritos



1 and 1/3 cup rice (long grain is the best; I used a combination of white basmati and enriched rice)
1 and 1/3 cup water
1 and 2/3 cup chicken stock
1 and 1/2 tsp lime juice
2 cloves garlic, minced
2-4 tbsp chopped fresh cilantro


1 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
15 oz can black beans, drained and rinsed
1 cup tomato juice
kosher salt
2 tbsp chopped fresh cilantro


1 tbsp olive oil
1 lb snapper, or other white fish (I used Pacific snapper, which is also known as "rockfish"), skin and bones removed
cumin, Tajin*, salt


4 10-inch flour tortillas
sour cream
salsa, to serve



Combine everything except the cilantro in a rice cooker (or a pot on the stove) and cook according to the directions of your rice cooker (or the package of rice if cooking on the stove). Fluff with a fork, and mix in the cilantro.


Heat the oil in a saucepan over medium heat. Add in the garlic and cumin and cook for just a minute. Add in the beans and tomato juice and simmer for 15 minutes. Season to taste with salt, and stir in the cilantro.


Heat the oil in a large skillet over medium-high heat.
Season the fish all over with cumin, Tajin, and salt (you want a light covering all over the fish).
Cook the fish for 3-4 minutes on each side, until cooked through. Allow to sit for 5 minutes before flaking into pieces.


Warm the tortillas in a steamer (or microwave), so they are pliable. Spread a bit of sour cream in the center, and top with the rice, beans, fish, and guacamole.
Roll the burritos by folding the two sides in, then roll the whole thing up, tucking as you go.
If you want your burrito to be a bit crisp (and hold together better), press your burrito in a Panini press for a few minutes. You can alternately wrap the burritos in foil and heat in a 350 oven for 10-15 minutes. Serve with more guacamole and salsa.

*If you don't have Tajin (a seasoning containing chile, lime, and salt), you could substitute paprika, and then squeeze fresh lime juice over the fish after it is cooked.


Snapper Burrito by Spache the Spatula

WoW! Sooooooooooo beautiful!
-   1 month ago -
So sorry to hear of his passing ... he certainly looked like someone who was full of life. Prayers offered for those that were touched by his passing.
-   1 month ago -
This looks good will be making this could use shrimp or salmon
-   1 month ago -
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