Chattanooga’s Julie Darling Donuts

To me, donuts are as quintessentially American as burgers and hot dogs. I know this is not particularly accurate as pastries made from fried dough covered in sugar are prevalent in many cultures but personally I think of the US when I think of donuts. I am sure that it has something to do with their presence in movies and TV shows that aired in England during the 80s and early 90s. (The classic donut-loving-overweight cop joke comes to mind.) And, donut shops were practically non-existent in the UK as opposed to the mass chains and local joints in every town and city in North America. When I arrived in 2003, all I had ever known of donuts were that they were filled with jam and came in packs of 10 at Tescos. Then I was introduced to Krispy Kreme and their hypnotic hot and ready light. (Ironically, a few months after leaving London, a store opened up in my old neighbourhood!) I was hooked for better and for worse; donuts would never be the same for me again and this love affair led me to seek out the best little sugary pillows at every turn.

I had the pleasure of visiting places like Gordoughs Donuts and Round Rock Donuts in Texas earlier this year, both of which were exceptional for different reasons. But for me there is only one donut shop that truly has my heart, and that is Julie Darling Donuts in Chattanooga, TN. Although they did not open until 2010 and were not a formative part of my first USA experiences as a Grad student, I cannot imagine downtown without their charming 50s throwback storefront. 

Chattanooga's Julie Darling Donuts

Not only do they offer the standard delicious flavours but my absolute favorite aspect of Chattanooga’s Julie Darling Donuts is their vast, creative and delicious specialty menu.

Chattanooga's Julie Darling Donuts

Donuts like Coconut Creme Pie, Pancakes and Bacon, Key Lime Pie, and Banana Split

Chattanooga's Julie Darling Donuts

To avoid eating several donuts in one sitting, and in order to be sure we enjoyed our much missed favourites, we had to figure out creative excuses to visit CJDD a couple of times this summer while on vacation in TN. And it was well worth the downtown detours.

Chattanooga's Julie Darling Donuts

Granny’s Apple Pie is exactly as you would imagine with warm spices, a hearty filling and even a little crusty crumb topping.

Chattanooga's Julie Darling Donuts

And the gourmet Oreo; soft, fluffy dough topped with rich chocolate fudge sauce and scattered crunchy creme-filled cookies.

If you ever find yourself in the North Shore/Coolidge Park neighbourhood, seek out Chattanooga’s Julie Darling Donuts on Frazier Avenue and don’t leave without trying their Pancake and Bacon Donuts. (Check their Facebook page before you go as they often have daily specials) You will not regret it!

The Only Way to Eat Brussels Sprouts

Brussels Sprouts are a staple at my family’s Christmas Dinner table. Those little green bundles have been passed right under my (reluctant up-turned) nose for the past 30 something years and I had all but given up on them until recently when I was in a restaurant ordering conundrum. While dining out for the Hubby’s birthday at South Congress Cafe in Austin (for more about that day read here), I was really craving scallops but the ones on the menu were being served on a bed of my holiday nemesis. The description read ‘crispy Brussels Sprouts’ (not boiled and mushy) and I was desperate enough that I looked at the server (probably with pleading in my watery eyes) asking him if these green buggers were really worth the rest of the dish. He assured me that they bore no comparison to my idea of sprouts and that the scallops were amazing…..so (after taking a deep breath) I couldn’t resist and went for it. One of the best restaurant decisions I have made! They were completely delicious and I kept talking about  them to John for days so it is no wonder that they ended up on  the menu for our Easter Sunday dinner. I couldn’t really find an exact recipe so I decided to just try and recapture the magic from the original description at South Congress (‘crispy brussels sprouts, bacon, lemon basil brown butter’) and some creativity.

Crispy Brussels Sprouts

Crispy Brussels Sprouts

1lb Brussels Sprouts

2 tbsp butter

2 strips of bacon (cooked and chopped into small pieces)

1 shallot sliced thinly

1 small clove of garlic, minced

squeeze of lemon juice

1/4 tsp of dried basil

oil for frying (about 3 cups)

salt and pepper to taste

Rinse the sprouts and thoroughly pat dry. Trim off ends, peal away a couple of the outer leaves and then cut in half (if you need a visual there are several helpful videos on YouTube). Make sure they are completely dry.

Brussels SproutsBrussels Sprouts

Heat your oil to 350 F. Place a few sprouts on a slotted spoon and lower into the heated oil. Cover the fryer immediately to avoid being splattered with oil. The sprouts contain a high amount of water and they will start popping under the lid. Also, do not put too many in at once or there will be too much water released into the oil and they will burn before it is safe to open the lid. (We discovered this the hard way…needless to say I was a bit nervous because I didn’t completely know what I was doing and geared up for protection….think hazmat with a spatula! After doing the second batch as per my above directions, it was really easy and completely fine!) Cook each batch for about 3-4 minutes (you will hear the popping coming to an end) Remove with a slotted spoon and drain well on kitchen paper before transferring onto a serving dish. You will probably need to cook the sprouts in about 4-5 batches.

Melt the butter in a pan. Brown the shallots and garlic in the butter then add the cooked bacon, and sprinkle with basil, salt and pepper. Mix well. Pour over the sprouts and then squirt a little lemon juice over top.

It was delicious and transported me back to that surprising discovery at South Congress! (The hubs said he liked it even better than the original ones we ate in Austin….but he is a little biased!) They were the perfect accompaniment to our Easter meal of Whiskey Stew, Yorkshire Puddings and Roasted Parsnips.

Easter DinnerCrispy Brussels Sprouts

I can’t wait for my next dinner party to sport these sprouts!

Pancake Week – Bacon Chocolate Chip

What a way to end the week! I know what you’re thinking? Chocolate and bacon….in a pancake? Maybe the bacon and pancake make sense if you like to have the whole breakfast platter….it’s not completely absurd to take a bite of bacon and then some pancake. But chocolate and bacon? When my brother and husband approached me with the idea to try and make these one Christmas, I too thought it was rather crazy. It’s not the first time this combination has come up. My sister in law introduced us to it in the form of a candy bar with smooth silky chocolate and crunchy little pieces of salty bacon. It was surprisingly tasty but I am not the biggest bacon fan much to the hubby’s disappointment so I still wasn’t sold on the idea that these pancakes would be for anyone else’s benefit but their own. However, I was very wrong! These were an instant success….a delectable triumph! Everyone who has eaten them since has been pleasantly surprised and actually rather shocked (as I was) to find them so moreish. Obviously this is not your every weekend pancake if you are being healthy but once you’ve tried them,they will become your go to pancake indulgence. In fact, I was so sold on the chocolate bacon combo after this, that I made them in brownie form too for some of my more adventurous friends.

Bacon Chocolate Chip Pancakes

 Cook about 7 strips of bacon until crispy, break into very small chunks and set aside. Ladle out a portion of batter onto your griddle pan over low heat and then sprinkle dark chocolate chips and the bacon bits over top. Do not use fake bacon bits (or even the ‘real’ store bought bacon pieces) as they don’t have the same texture or flavour. I haven’t tried turkey bacon because John is completely anti-‘facon’ so I can’t recommend either way but I am curious enough to attempt it one day when he is not around!

I prefer dark chocolate in general but you can use semi-sweet if you like your chocolate a little sweeter.

The key with making these is letting the batter cook through fairly well before flipping at the last minute just to brown the other side. If you flip the pancake too soon, the chocolate will burn while the pancake is cooking and become very bitter. You have to serve these with real maple syrup. Trust me when I say the maple flavour is the hidden gem in this recipe and if you’re going to indulge in these pancakes, you should to do it right or not at all! 🙂

And so concludes our pancake week…. just in time for the weekend! I hope you have been inspired to try some of the pancake variations or more so come up with your own favourite combinations. The options are endless once you are armed with a great pancake batter and the knowledge to cook them perfectly.

Happy pancaking everyone!