ShoreDog Cafe: More Than Just a Cup of Coffee

Situated next to Sweetest Stitch and just around the corner from Kuba Kuba Dos, ShoreDog Cafe is a friendly little restaurant nestled in the Tuckahoe Shopping center, near the University of Richmond. In the morning, you could be lured in for a delicious cup of Lamplighter coffee or a scoop of Homestead Creamery ice cream for an afternoon pick me up. Their sandwiches and salads could bring you in for lunch, and their new menu would be perfect for a date night.

shore dog cafe

Photos via Sweet Sauce

You might not expect a coffee shop to be able to offer rave-worthy entrees, but after a glass of wine, I was fully convinced this place is more than just coffee and sandwiches. (Note: For now, dinner service is only Wednesday-Sunday, so plan accordingly!)


This summer, ShoreDog Cafe hosted an event for a handful of Richmond bloggers to sip and sample our way through their new dinner menu and it did not disappoint! If you love seafood, you won’t want to miss this menu, but even the vegetarians had plenty to enjoy!


Their menu was loaded with seasonal ingredients, healthy options, and delicious comfort foods so there truly was something for everyone! If you’re looking for a spot for a cozy date, a casual business meeting, or dinner with a friend, be sure to check them out!

You can view the ShoreDog Cafe menus here! (P.S. They offer takeout, too!)

What’s your favorite place for a cozy date?

Virginia Blogger Recipe Round Up [January]

I love reading so many awesome blog posts on our weekly Friday Favorites link up and so many of them make me hungry! There are tons of talented food bloggers across the state, so I thought I’d share some of the recipes that I’ve been popular on our link ups lately:

Hosting a brunch? Try this sausage & veggie egg bake from The Kitcheneer! Would you believe that a whole serving is barely over 200 calories? Yes. It’s true.

If you’re hungry for something sweet, try this homemade pie crust from TheDanaReneeWay and fill it with whatever pie filling your heart desires. Bonus: you can also brag to your friends that you made it form scratch.

healthy cookie dough bites

I shared my healthy cookie dough bites a few weeks ago and I’ve had multiple friends text me pictures of the cookie dough bites they’ve made!

This is probably the most colorful salad I’ve ever seen. Isn’t it beautiful? This Beet, Tangerine and Blood Orange Salad from Bourbon and Brown Sugar is proof that salads in the winter can be just as delicious as summertime salads!

For those of you sticking with a Whole 30 diet, Susan from 2 Cats and Chloe has you covered with these Whole 30-approved wings!

Don’t forget to join us on Fridays for our weekly link up! It’s open to all types of bloggers across Virginia!

What’s your current favorite recipe?

An Apple Craft and An Apple Snack

It’s Foodie Friday! Today’s post is from our very own contributor, Tinsley over @ Her blog is “designed to bring short recipes and good food to your table.” What a great mission!

There’s still time to get out to your local orchards and enjoy Apple Picking Season. Let’s plan to do something fun with all those apples and make a craft and a snack.  These Sticky Caramel Apples and Apple Stamps are easy to make and they’re a big hit with the kids!

How have you enjoyed this Apple Season?

Sticky Caramel Apples:

Caramel Apples


  • 9 assorted apples, room temperature
  • 9 popsicle sticks
  • 8 oz. package individually wrapped soft chewy caramels, unwrapped
  • 2 ounces white chocolate

Click here for directions ….

Apple Stamps:


  • canvas bag
  • newspaper – to go inside bag
  • 2-3 apples, halved (or any fruit)
  • fabric paint
  • 2-3 triangular sponge brushes
  • 1 paint brush
  • envelope cardstock

Apple Supplies-300x179Apple-1Apple-2Apple-4

Click here for directions ….

Enjoy – <3 Always Tinsley




Apples, Apples, Apples via

Today’s post is from our foodie contributor, Tinsley over @ Her blog is “designed to bring short recipes and good food to your table.” What a great mission!

Fall is here and the leaves are starting to fall. Do you know what that means? It’s time to go APPLE PICKING! U-pick farms are awesome family activity to remind us where our food comes from. If you’ve never been before, be sure to check them out early fall. It’s a wonderful way to spend with family and /or friends.

Now what are you waiting for? Get outside, breathe the fresh air and enjoy apples!

Always – Tinsley

Pick-Your-Own Farms – Find an apple orchard near you

Apple Variety Directory – Learn about the many varieties of apples


Awesome Apple Pie

Apple pie. Is there anything better in life?


Apple and Goat Cheese Crostinis

Get a little fancy and impress your guests with this fantastic recipe.

Apple Empanadas

Apple Empanadas

This recipe takes the flavors of autumn and bakes it into a decadent empanada. Oh, and maybe make a double, or even triple batch. These yummy treats will go fast!

Stuff and Bake Granny Smith Apples

Stuff and Bake Granny Smith Apples

We took all the flavors of a classic Thanksgiving dessert and stuffed them inside of a delicious tart, Granny Smith apple

Apple Chicken Sausage Salad

Apple Chicken Sausage

Here’s how we take fresh autumn apples and chicken sausage from into a rock star meal.


Apple Cinnamon Chicken

“Winner Winner, Apple Chicken Dinner”

Virginia Apple Cake with Browned Butter Frosting via @ LAHtheBlog

It’s Foodie Friday! Today’s post comes from Kate over @ Like American Honey! Kate is a Florida girl turned Virginian.  She’s a lover of all things monogrammed (who isn’t), and believer that good manners never go out of style.

I love fall in Virginia.  The leaves change, the air gets a bit crisper, and the skies seem to get bluer.  Virginia fall also means one huge  thing: fresh apples!  We have made it a tradition to go apple picking  every fall at Virginia orchards.  It is such a great feeling to pack up  the car, grab our dogs, and know that our apples couldn’t be any more  fresh.

I always return from the orchard with way too many apples for two people and have come up with many creative ways to use my apples.  Last year, I discovered this amazingly easy apple cake in a Southern Living apple  feature, and this year I am pairing it with a to-die-for browned butter  frosting.  If you haven’t made browned butter frosting before, it has a  nice nutty flavor that pairs very well with cakes that feature cinnamon  or fruit.  The recipe calls for Granny Smith apples, but I find any  apple that is a bit tart and firm will work.  I luckily snagged some  local Gala apples that I happily used.

Virginia Apple Cake with Browned Butter Frosting

Virginia Apple Cake

The Cake:

  • 1 ½ cups chopped pecans
  • 1/2 cup butter, melted
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ½ pounds Granny Smith apples, peeled, cored, and cut into ¼ inch thick wedges (about 4 large, or 5 medium apples)

Preheat your oven to 350 degrees. Once the oven is ready, place 1 cup of your pecans in a single layer on a baking sheet and toast in the oven. Bake the pecans for 5-7 minutes, until they are fragrant. Set aside to let the pecans cool a bit.

In a large bowl, stir together the butter, sugar, eggs, and vanilla extract.

In a separate bowl, combine the flour with the cinnamon, baking soda, and salt. Add the flour mixture to the butter mixture. Last, stir in your apples and toasted pecans. The batter will be thick.

Lightly grease a 13 x 9 inch pan. Spread the batter evenly into the pan.

Bake for 45-50 minutes, or until a tooth pick inserted into the cake comes out clean. Let the cake cool completely on a wire rack.

The Browned Butter Frosting:

Brown Butter Frosting

  • 1 cup butter
  • 1 16 ounce package of powdered sugar
  • 1/4 cup milk
  • 1 tsp. vanilla extract

Cook your butter in a small heavy saucepan over medium heat, stirring constantly, for about 8-10 minutes until the butter turns golden brown. Be sure not to cook too far and burn. The butter will have a bit of a nutty aroma.

Quickly remove your cooked butter from the pan and let cool in a bowl. Cover the butter and chill it in your refrigerator for about 1 hour, until it starts to firm up.

Beat the butter in a standing mixer or with an electric mixer on a medium speed until fluffy. Combine the vanilla with the milk. Split your sugar into 3 equal parts and the milk mixture into 2 parts. Alternate adding the thirds of sugar with the two halves of milk, finishing with your sugar. Make sure to beat until well blended and scrape down the sides of your bowl (if using a standing mixer) between additions.

Once the cake is cooled and the frosting is finished, top your cake generously with your frosting and sprinkle with the remaining half-cup of toasted pecans.

Happy fall everyone!


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Twitter: @LAHtheBlog

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