Kanawha Valley's newest bakery is causing quite a "stirr." Get it? In a good way! Batter & Bliss Baking Co., located in Campbells Creek, is a small, homegrown shop that is churning out as many sweet treats as they possibly can to hordes of hungry customers. They specialize in a variety of donuts, cookies, made-to-order custom cakes and other sweet treats. Their "mad dog" is especially sought after, which is a long donut stuffed with cream. Founder Rylee Vealey began baking at age 14— starting with a lemon-curd cupcake for her stepdad—and eventually turned her passion into a bakery business. She pursued her dream seriously in 2024, launching the storefront to local fans and customers. There's a reason people wait in line - in the rain - for the shop to open. Every item is so tasty that they can sell out quickly. If you have your heart set on a mad dog, you'll want to be at the front of that line. In fact, they even put a limit on them - thankfully, because on the day I went, the couple in front of me was fully prepared to clean out the case. I was fortunate they enforced the limit so I was able to try it. The donuts are incredibly fresh with a perfect balance of cream and soft, chewy texture - easily one of the best around. Their rotating cupcakes, like Wedding Cake and Red Velvet Oreo, are moist, flavorful, and topped with rich, creative frostings. The honey bun slice offers a comforting swirl of subtle sweetness, making it a satisfying treat without being too heavy. Have you been? Grade: A

Pickles Eatery is a cozy pub in Wheeling that serves up standard bar fare -- most notably, the wings, which have won numerous local awards. Wings were not on the menu for this trip, though. Instead, the star was "The Famous Fulton Philly" thinly sliced beef, grilled onions, peppers, and mushrooms with provolone cheese on a fresh hoagie bun. Next was buffalo chicken dip with tortilla chips. My mom LOVED this! Finally, we had a side of slaw and also hot pepper cheese balls with ranch. It's like a greatest hits of bar food. All in all, I thought it met expectations. Each dish was satisfactory and just as it should be. If you're looking for straightforward pub food, this is your spot. Grade: B

Bite Me Bakery is a small town bakery with big flavors. Located in Wheeling, the Market Street shop serves up "Classic Family Recipes with a Twist." From cookies and cakes to macarons and donuts, Bite Me Bakery whips up a plethora of baked goods. I snagged a sampler of a few things to take home and try. First up: macarons. I know these are difficult to make, so I am always excited when I see them available for sale. These were a nice version with a few different flavors. A littke on the extra sweet side. A blueberry mini loaf was lovely. As was an almond croissant. Grade: A

Sally Bell's Kitchen is a local, family-owned eatery that has been serving homemade sandwiches, salads, baked goods and boxed lunches in Richmond for nine decades.



They are especially known for those boxed lunches.

"Inside each box is a happy meal from a better time." - Bon Appétit

"Almost every element in a Sally Bell’s lunchbox is made from scratch that morning, from the mayonnaise in the potato salad to the zest-flecked orange icing on the cupcake. And you can tell." - The New York Times



For the boxed lunches, you choose a sandwich, side and cupcake. Includes devil egg half & cheese wafer.



I chose a cream cheese and olive spread samdwich. I had never tried this particular sandwich before, and I was intrigued. This Southern sandwich was creamy and salty.



The side of potato salad was a little sweet, a little tart. And topped with a pickle slice.



Deviled eggs are always a solid choice. I like mine to be a bit tangier, but these were still delicious.



Their cupcakes are iced upside down, which is a little different. But that sweet bite at the end - perfection.



Grade: A

Here is my latest column for the Charleston Gazette-Mail:

Certain smells cling to memory long after they’ve left the kitchen: bacon grease popping, cornbread baking and apples sizzling in a cast-iron skillet.

Apples have been part of the Appalachian food landscape for centuries. European settlers brought apple seeds and grafted varieties to the region in the 18th century, where they adapted well to the mountainous terrain.

Unlike other fruits, apples were accessible, easy to store and highly versatile. Every part of the fruit served a purpose. Peels could be fermented into vinegar, bruised apples became sauce or jelly, and seeds were used to cultivate new trees.

Preservation was key to survival in rural areas. Families dried apple slices on string, canned them in syrup, or pressed them into hard cider and apple butter.

Frying was another method — using rendered fat, butter, or lard to quickly cook the fruit with sugar and spices.

This dish, now commonly known as fried apples, became a popular and efficient way to use aging or surplus fruit.

They were frequently served at breakfast, as a dessert, or alongside pork, which was a staple protein in mountain communities. Apples and hogs were both central to subsistence farming in the region, and their pairing was practical as well as flavorful.

Fried apples are traditionally made using firm, tart varieties such as Granny Smith, Winesap, or Jonathan, which hold their texture and balance the sweetness during cooking.

Cast-iron skillets became the cookware of choice due to their durability and ability to retain even heat over open flames or wood-burning stoves. This made them ideal for frying apples in large batches for families or community gatherings.

While modern variations may include ingredients like maple syrup, nutmeg, or lemon, the basic recipe has remained relatively unchanged for more than a century.

Today, fried apples are still sold in glass jars at country stores, served in diners across the South, and prepared in Appalachian homes.

They stand as a reminder of historical food preservation, agricultural self-sufficiency, and the practical ingenuity that defines Appalachian foodways. The continued presence of fried apples in kitchens and restaurants reflects the enduring value of seasonal eating and home preservation.

Even as food systems modernize, dishes like fried apples preserve the memory of a time when every harvest had to stretch through the winter and nothing went to waste.