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Charlotte Freebee: 3 HLB's

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          Atlanta Freebee: 3 HLB's

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                  Aunt Frances' Chocolate "Bonga" Cake

                  Posted by Callies Biscuits on

                  Cake making is an art in itself, one I haven’t yet mastered. But even I can make this cake without worrying about lopsided layers or the middle caving in. The frosting is a bit more challenging than the cake; its consistency should bring to mind spreadable fudge. John’s grandmother “Bonga” used to make this cake from her sister Frances’s recipe, so we lovingly call this moist chocolaty goodness “Bonga Cake” in her memory.

                  Aunt Frances's Chocolate "Bonga" Cake

                  Ingredients

                    - 8 tablespoons (1 stick) butter, plus more for buttering the pan, at room temperature - 2 (1 ounce) squares unsweetened chocolate, chopped 11⁄2 cups white sugar - 3 large eggs, separated 1 cup buttermilk - 1 teaspoon baking soda 2 cups cake flour

                  Instructions

                    1. Make the cake: Preheat the oven to 375°F. Butter a 9 × 13 inch baking pan. Melt the chocolate in the top of a double boiler over gently simmering heat. Set aside to cool. 1. Beat the butter with a mixer on medium speed for about 2 minutes. Add the sugar and beat 10 minutes, or until light in color and creamy. Beat in the egg yolks one at a time. Stir in the melted chocolate. Add the buttermilk and mix well. 1. Sift the baking soda with the flour. Add to the batter and mix well. 1. With clean beaters in a clean bowl, whip the egg whites to soft peaks. Fold into the batter. 1. Pour into the prepared pan and bake 20 to 25 minutes, until a tester inserted in the center of the cake comes out clean. 1. Let the cake cool slightly in the pan on a cooling rack. Turn the cake out onto the rack and let cool completely. Remove the cake to a serving platter. 1. Make the frosting: Combine the water and brown sugar in a large saucepan on low heat. Stir until the sugar is dissolved. Add the butter. When the butter is melted, add the chocolate. Raise the heat to medium and boil for 6 minutes. 1. Remove from the heat and add the vanilla and salt. Whisk in the powdered sugar 1⁄2 cup at a time, until the frosting thickens. This may happen before all of the powdered sugar is added. 1. Spread the frosting over the cake. Allow the frosting to set, about 20 minutes.

                  Frosting

                    - 1⁄2 cup water or coffee - 1 cup packed light brown sugar 3 tablespoons butter - 3 (1 ounce) squares unsweetened chocolate, chopped - 1 tablespoon pure vanilla extract 1⁄2 teaspoon kosher salt - 11⁄2 to 2 cups powdered sugar, sifted


                    Mom's Morning Off Bundle • A Mother's Day Gift Set by Callie's Hot Little Biscuit and Southern Baked Pie

                    Posted by Callies Biscuits on

                    Mom's Morning Off Bundle, created by artisan female bakers, Carrie Morey and Amanda Wilbanks.
                    Mom's Morning Off Bundle
                    Mom's Morning Off Bundle

                    Callie's Hot Little Biscuit and Georgia's own Southern Baked Pie have teamed up once again to make Mother's Day so effortless, even dad can handle the cooking! The Mom's Day Off Bundle is now available for pre-order. 

                    Meet the Mom's Day Off Bundle – Now available for $79.95

                    • Callie's Hot Little Biscuit Buttermilk Biscuits (6)
                    • Callie's Hot Little Biscuit Iced Blueberry Biscuits (6)
                    • Callie's Hot Little Biscuit Pimento Cheese
                    • Choice of Southern Baked Pie's Spinach Mushroom Quiche or Sausage Onion Quiche

                     

                    Note: Discount codes cannot be applied to this collaborative product. Please purchase on Southern Baked Pie Company's website using the link above. 

                     

                    Mom's Morning Off Bundle

                    Includes

                      - Callie's Hot Little Biscuit Buttermilk Biscuits (6) - Callie's Hot Little Biscuit Iced Blueberry Biscuits (6) - Callie's Hot Little Biscuit Pimento Cheese - Choice of Southern Baked Pie's Spinach Mushroom Quiche or Sausage Onion Quiche

                          The Mom's Day Off Bundle ships fully baked and frozen. Simply reheat in your oven!

                          Hudson's Egg Salad

                          Posted by Callies Biscuits on

                          When I was newly married, my friends Allie and Jerrod had a baby boy, Hudson, who died shortly after birth. It was a terrible shock for them and for all of us. I called my mother and asked, “What do I do? What do I say?” And she said, “You go over there and get in that kitchen and do what you do.” So I fixed some egg salad and picked up a loaf of bread and went over to Allie’s. I really didn’t say much, but I made egg salad sandwiches, wrote down who brought what on a list so Allie could thank them later, kept track of people’s serving dishes, put out the food people brought over, picked up plates and glasses, and washed dishes. I simply tried to keep the kitchen going, food at the ready, and drinks flowing for the family and friends who gathered to mourn and comfort one another. Food is so much more than sustenance. It’s a way of caring, comforting, and supporting, holding up friends and family just a little when they’d rather crumble.

                          Hudson's Egg Salad

                          Ingredients

                            - 12 eggs - 3⁄4 cup minced onion - 1⁄2 to 3⁄4 cup mayonnaise - 1 tablespoon Dijon mustard 1⁄2 teaspoon fresh lemon juice - 1⁄2 teaspoon hot sauce - 1⁄4 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper - Garnish for sandwiches (optional): Finely chopped fresh herbs

                          Instructions

                            1. Place the eggs in a saucepan large enough to hold them. Cover with cold water by 1 to 2 inches. Place over medium heat and bring just to boil; you will see the bubbles rising around the pot, but the water is not at a roll. Reduce the heat to simmer and cook 6 minutes. Remove from the heat, cover, and let sit 10 minutes. 1. Drain the eggs and place in a bowl of ice water until cold. 1. Drain the water and roll the eggs around to crack the whole surface. Begin peeling at the large end. It helps to peel them under cold running water. 1. Place the eggs in a large bowl and mash with a fork. Stir in the remaining ingredients. Adjust the salt, pepper, and mayonnaise to your taste. 1. Optional, if using for sandwiches: Spread the herbs on a plate. Press the sides of each sandwich into the herbs so that the herbs stick to the egg salad between the bread slices. Makes for a pretty presentation.

                              "Food is an essential way that Southerners celebrate and connect with one another and it’s also a way we communicate the unspeakable to each other."