When did breakfast become ‘the’ meal to eat?

Well, for me, it was shortly after the discovery of these insanely decadent Strawberry Cheesecake Crepes (original recipe compliments of the ingenious folks at “Key Ingredients.”)

Breakfast since never been the same.

Courtesy of bursonm123

The Things You Need:

(other than an enormous sugar boost first thing in the morning)

• 1 package of plain cream cheese (soft)
• 1/4 cup of icing sugar
• 1 tablespoon of lemon zest and another of lemon juice
• 1/2 cup of whipped cream
• 1/2 teaspoon of vanilla extract
• about 4 tablespoons of strawberry jam (homemade, of course, is best, but if you must use store bought, no worries)
• 2 cups of fresh sliced strawberries; although applause will be given to those who use more, obviously
• 1 batch of crepes

The Things You Do:

1. Combine together the cream cheese, lemon juice and zest, icing sugar, and vanilla in a bowl.  Electric mixers work best, but a strong arm will do the trick as well.

2. Gently fold in the whipped cream to the rest of the mixture.

3. Take a large spoon and spread a thin layer of strawberry jam onto each crepe.

4. Add approximately 1/4 cup of the cheesecake mixture and a generous handful of strawberries onto each jam slathered crepe.

5. Roll, serve, and enjoy!

photo courtesy of Baha'i Views/ Flitzy Phoebie

Final Touches:

If you want to make this mouthwatering breakfast fancier still, serve the rolled crepes with a dusting of icing sugar, dollop of whipped cream, or drizzle of rich strawberry and chocolate sauces and truly put your morning over the top.

When it comes to getting a great start to your day, you can’t go wrong with the power and delight of Strawberry Cheesecake Crepes.

From enhancing the taste of coffee to elevating confections, crème de menthe is a mint-flavored liqueur that adds to the flavor of desserts and beverages without overpowering other ingredients. Sometimes added during the preparation of recipes, crème de menthe also serves as a syrupy topping for cakes, pastries, fresh fruit, and ice cream. Since the flavoring is concentrated liqueur syrup, you’ll find that a small amount of crème de menthe goes a long way. When you’re looking for a dessert or drink with a minty flavor, consider the following suggestions that take full advantage of crème de menthe:

* Grasshopper Pie

Using a graham cracker crust or cookie crust made out of chocolate wafers (or Oreos), Grasshopper Pie (shown above)  is a chiffon pie served cold that offers a distinct chocolate and mint flavor. The crust is typically baked for a short time and then chilled before adding ingredients. Depending on the recipe, you may use marshmallows, cream cheese, and whipping cream when making the pie filling.

* Crème de Menthe Parfaits

For a frozen sweet treat perfect for dinner parties, create a parfait using 1 pint fresh raspberries, ½ cup crème de menthe liqueur, and 2 pints of French vanilla ice cream as layers – all topped with whipped cream. Many recipes exist, which make use of other ingredients, such as white creme de cacao, chocolate wafer crumbs, crushed pineapple, and fresh mint leaves.

* Crème de Menthe Coupes

Coupes are usually ice cream or fruit-flavored ice sweet treats served in a special dessert glass. Haagen-Dazs offers a recipe for Crème de Menthe Coupes that uses a carton of their Mint Chip Ice Cream layered with green creme de menthe syrup and chopped pistachio nuts. Fresh mint leaves, hot fudge sauce and whipped cream serve as delicious toppings.

* Crème de Menthe Cheesecake

The options in cheesecake know no bounds and there are plenty of variations that take mint flavors to new heights. For example, you can use 2 tablespoons of green or white crème de menthe liqueur to enhance the flavor of filling for a creamy cheesecake that uses mint candies as a garnish. Land O Lakes has a recipe with a crust that uses finely crushed chocolate graham crackers.

* Creme De Menthe Brownies

When you crave a chocolaty sweet treat with a little kick, consider the minty blast of Creme De Menthe Brownies. Use a package of Creme de Menthe baking chips to heighten the taste of the brownies. A chocolate frosting makes a delicious cover for the dessert. Since shaved Creme de Menthe thins serve as a topping, using Andes is a convenient and inexpensive way to decorate the brownies.

Crème de Menthe for Drinks

Crème de menthe allows you to add a mint flavor to your favorite coffees and teas. From a variety of hot and cold beverages, just ½ teaspoon of the liqueur will do the trick. Another way to include crème de menthe in your drinks is to add ¼ teaspoon over ice before pouring a glass of soda. The flavoring also adds pizzazz to an assortment of after-dinner drinks and fruit-flavored alcoholic beverages, including daiquiris and margaritas.

Info courtesy of AOI Tea Company.

What is Matcha Green Tea?

Matcha is a powdered green tea used in Japan’s formal tea ceremony, as well as for every day drinking pleasure and as a delicious ingredient in countless recipes. Matcha is prized for its high concentration of nutrients as well as its distinctive flavor. In its unpowdered form, it is known as “tencha.” Premium grade matcha is a vibrant shade of green.

Matcha Tiramisu. photo courtesy of hfabulous

Matcha is different from other green teas both in the way it is cultivated and the way it is processed. The great care taken to gradually shade the tea plants from sunlight in the month before harvest results in thinner, more tender leaves, and Matcha’s signature, vibrant emerald color.

During harvest, which takes place in May of each year, only new leaves are picked. The leaves are steamed and then dried. Next, they are sorted for grade, and stems, veins, and any inferior quality leaves are removed. At this point, the leaves are called “tencha.” After the tencha is ground on a stone mill into a superfine powder, it is known as Matcha.

Green tea is well known for its health benefits. Does Matcha offer the same benefits?

Yes. Recent studies have shown that green tea aids with digestion and weight loss, increases energy, decreases stress levels, prevents cancerous cell growth and helps to lower blood pressure and cholesterol, among many other health benefits. Matcha has a very high catechin content and also contains potent nutrients such as polyphenols, minerals, vitamins, fibers, potassium, and chlorophyll. Matcha is also especially rich in l-theanine.

In addition, Matcha is made using only the whole leaf of the tea plant, not the veins and stems, which are removed before grinding. Matcha powder is mixed directly into hot water. So Matcha drinkers are consuming the whole leaf and all of its goodness, not just brewed water.

Where is Matcha grown and processed?

Ceremonial grade Matcha (high grade Matcha designed for drinking and cooking) is grown and processed exclusively in Japan. The premiere Matcha growing regions are located around Nishio and Kyoto, in micro-climates that are the most favorable to Matcha cultivation. AOI Tea has the largest organic Matcha growing capacity in the Nishio area.

Matcha parfait. photo courtesy of yuichi.sakuraba

Matcha’s has been used in Japan for centuries. Its history dates back to the 1200’s when it was used by monks as an aid for meditation.

Are all Matcha green teas created equal?

Not at all. Color, aroma, and taste are key determinants of quality, and this can vary widely from one Matcha to another. These factors can be assessed both when the Matcha is in its powder form, and when it has been mixed into hot water to create Matcha tea.

The best quality Matcha powder will be a vibrant emerald green with a lustrous quality. If the powder has a slight yellow tone, it is of a slightly lower grade. A whitish tone is still lower, while brownish toned matcha powder can be considered very low grade or old. The powder should have a grassy, seaweed-like aroma, and a sweet after taste (“umami”) from its amino acids. An astringent or bitter aroma, and a biting taste indicate Matcha of lesser quality.

In its liquid form, Matcha should also have a vibrant green color (vs. yellowish or dull), and a smooth sweet after taste.

What should I know about the different grades of Matcha?

There is a wide range of Matcha grades for different uses, ranging from ceremonial grade Matcha to industrial grade Matcha for use as an ingredient in food and beverage processing. In the United States, AOI offers everything from award winning ceremonial Matcha to cost effective industrial grade Matcha.

Does Matcha come in loose leaf and tea bag form?

No. Matcha is by definition a powder. It mixes directly into hot water to make tea (or with other ingredients in recipes).

How should Matcha be stored?

Matcha should be stored in its tightly closed container in the refrigerator. Heat, light and excess exposure to air are the enemies of delicate matcha powder.

Is there a special technique for preparing a cup of Matcha?

Although Matcha has traditionally been associated with the formal Japanese tea ceremony and all of its special rules and etiquette, making a cup of Matcha at home is actually very easy. The formal tea ceremony uses a special tea scoop (chasaku) for measuring the tea, a bamboo whisk (chasen) for mixing the powder smoothly into the liquid, and a tea bowl (chawan.) However, it is perfectly acceptable to use a plain teaspoon, a small egg whisk, hand-held frother, or blender, and a small bowl or mug.

First, place the whisk in the bowl and warm them both by pouring in some hot water. Let the water sit in the bowl for a minute or so, then discard the water. Place about 2/3 teaspoon (or 1 ½ heaping scoops if using a chasaku) into the bowl. Bring some water to a boil and let it cool down to 160 – 180 degrees. Add the water to the Matcha. Whisk briskly with one hand while holding the bowl/mug with the other. Whisk until a fine foam appears on top of the liquid, which means the tea is smooth and ready to drink. Foam is as integral to the enjoyment of Matcha as it is to that of espresso!

Matcha roll cake. Photo courtesy of shok.

Creative cooks and chefs use Matcha green tea in a wide range of foods and beverages… entrees, pastas, chocolates, scones, cakes, ice cream, lattes, smoothies, cocktails, and much more. AOI Tea Company can provide recipes.

Where can I find Matcha in the U.S.?

Matcha is becoming more widely available in the U.S. through specialty retailers and health and natural foods stores or online at www.aoitea.com .

Is there any recommended reading on Matcha?

Yes. Mutsuko Tokunaga’s comprehensive book, New Tastes in Green Tea (Kodansha America, 2004) is a must-read for anyone interested in Matcha and other green teas.

Courtesy of http://familyfun.go.com

Looking for something a little bit different to serve at your next holiday party?  Why not try mug cakes! (Recipe compliments of Family Fun Magazine.)

These simple individualized desserts look just like a mug of hot chocolate, but bonus, won’t be ruined if turned cold.

All you need is a standard box of cupcake mix (preferably chocolate, of course), a canister of cooking spray and some marshmallow creme.

The Steps:

1. Use oven safe mugs, available at any kitchen supply store. Ideally you want to use glass mugs so that you can see the cake in all its glory once baked. Spray the inside of the mugs with cooking spray.

2. Fill the mugs approximately halfway with the chocolate batter.
3. Pay attention to the baking instructions on the cupcake package.  When the cakes are cooked, leave to cool for 10 to 15 minutes.
4. Next, put a generous (key word ‘generous’) dollop of marshmallow creme on top of each cake and serve with a fork or spoon.

Courtesy of Ssimpson13

(NOTE:  Depending on the type of cupcake batter being used, it is possible to whip up a batch of mug cakes in the microwave too!)

Any kind of cupcake mix will work for this fun and quirky dessert.  Feel free to use angel-food cake, vanilla, or even layer different kinds  of cakes within the mug if you’re feeling ambitious.  If marshmallow from a jar isn’t really your thing, go ahead and decorate with icing and sprinkles, ice-cream, or better yet, whipped cream!

Whatever you do, mug cakes are quick to make, handy and a little something different to offer guests this season.  The saying “easy as pie” should really be “easy as a mug cake.”

This recipe is courtesy of aoitea.com

Makes 12

Cupcakes
1 ¼ cups all purpose flour (measure by “scoop and level” method)
2 teaspoons AOI Chef’s Choice Matcha Green Tea
1 teaspoon baking powder
¼ teaspoon salt
½ cup whole milk
¼ cup buttermilk
½ teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, at room temperature
¾ cup sugar
1 ½ teaspoons finely grated lime peel
2 large eggs

Meringue
4 large egg whites, room temperature
½ teaspoon vanilla extract
Large pinch of salt
1/3 cup sugar
1/3 cup powdered sugar

Directions:
Cupcakes: Preheat oven to 350˚ F. Line 12 standard (1/3 cup capacity) muffin cups with paper liners. Combine flour, Matcha, baking powder, and salt in medium bowl; whisk until blended. Combine milk, buttermilk, and vanilla in small bowl.

Using hand-held electric mixer, beat butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in lime peel. Add eggs, 1 at a time, and beat until blended after each. Clean off beaters.

Using rubber spatula, fold 1/3 of dry ingredients into butter mixture. Add half of milk mixture and stir to blend. Fold in half of remaining dry ingredients, then remaining milk mixture. Fold in remaining dry ingredients. Spoon batter into paper liners, dividing evenly.

Bake cupcakes until tester (long toothpick) inserted into center comes out clean, about 22 minutes. Cool cupcakes in pan 10 minutes. Transfer cupcakes to rack and allow to cool completely.

Meanwhile, increase oven temperature to 450˚ F. Using clean dry beaters and hand-held electric mixer, beat egg whites, vanilla, and salt in medium bowl until soft peaks form. Beat in sugar, then powdered sugar, 1 tablespoon at a time, beating until firm peaks form, about 5 minutes.

Working with 1 at a time, mound 1/3 cup meringue on cupcake. Using an offset spatula, seal meringue to top edge of paper liner, then swirl meringue decoratively into peaks. Place cupcakes on large rimmed baking sheet, spaced 2 to 3 inches apart.

Bake cupcakes until meringue is singed in spots, 3 to 4 minutes. Transfer cupcakes to rack and cool completely.

Serve on same day made. Refrigerate any leftovers.

Burtons Grill, located in Boston’s Fenway District, is offering a new cocktail that is guaranteed to butter you up this holiday season. Go into the restaurant and enjoy The Burtons Hot Buttered Cider, a unique blend of rum, apple cider and you’ve guessed it…butter. Featured on the Winter Classic Cocktail Menu, Burtons Hot Buttered Cider is available during the holiday season, November 1st through December 31st, 2009 only! 
 
Ingredients:            
75 oz Captain Morgan
.25 oz Navan Cognac
.5 oz Stoli Gala Apple
1 oz Monin Cinnamon Simple Syrup
6 oz Hot Apple cider
1 100 scoop of whipped butter
Cinnamon sugar rimmer

Directions: In an Irish coffee mug, rim with cinnamon sugar.  Combine all ingredients except butter in mug.  Stir to mix.  Garnish with a scoop of butter. Take a sip and enjoy!
 
Cost/Availability:  $9.00 at Burtons Grill - during the Holiday season only! 
 
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About Burtons Grill:
Located at 1363 Boylston Street in the heart of the Fenway and the Longwood Medical Area in Boston, MA, Burtons Grill is the perfect location for power lunching, socializing after work in their modern-upscale lounge area, dining the night away on Executive Chef Denise Baron’s upscale and eclectic America fare or simply having cocktails with friends. The 280-seat restaurant also boasts a seasonal outdoor patio and there is always plenty of on street parking, as well as, affordable garage parking. Hours of Operations are: Mon – Thu: 11:30 am – 10 pm, Fri – Sat: 11:30 am – 11 pm, Sun: 11:30 am – 9 pm. Based on its proximity to Fenway Park (roughly two blocks), the Boston location is open 1 hour later on Red Sox game days. Reservations and walk-ins are welcome and take-out is always available. For more information, please call 617.236.2236 or visit: www.burtonsgrill.com

– Makes eight (8) large rolls –

Ingredients:
- ½ cup warm water
- 2 pkg. active dry yeast or 2 cakes fresh yeast
- ¼ cup sugar
- 3 Tbsp softened butter or margarine
- ½ cup milk, scalded and cooled
- 2 large eggs
- 1 tsp. salt
- 2 ½ cups all-purpose flour
- 2 cups whole-wheat pastry flour, unsifted

Filling:
- ¾ cup melted butter or margarine
- 2 cups dark brown sugar
- 3 Tbsp Makara Cinnamon

Directions:

1. Place warm water in large mixing bowl. Add yeast and sugar. Let stand five (5) minutes.

2. Add butter to cooling milk to allow it to soften. When cool, add milk mixture to yeast and stir well. Add eggs and stir well with wire whisk.

3. Begin adding two (2) cups all-purpose flour, mixing well with wooden spoon until mixture resembles thick cake batter. Add the two (2) cups of whole-wheat pastry flour. Mix well again until dough is quite sticky and begins to leave sides of bowl. Place the remaining all-purpose flour onto board, turn dough out and knead about ten (10) minutes until smooth and satiny, slowly adding more flour if needed. Dough should be somewhat soft and resilient, almost sticky.

4. Shape dough into ball and place in a large greased bowl, turning to grease top. Cover with damp towel. Let rise in warm place about 45 minutes or until doubled in bulk.

5. Turn dough onto large floured board. Roll out to 14×16 inch rectangle. Dough will be quite thin.

6. Mix melted butter, brown sugar, and cinnamon filling ingredients. Spread entire rectangle with this mixture; it should be very glossy to produce syrup.

7. Roll rectangle tightly from long side (filling will be slightly runny and dough will be soft). Make sure seam side is on bottom. Shape with hands to make roll uniform from end to end. With a very sharp knife, cut roll into eight (8) equal portions. Place side by side, cut side down, in one well-greased or parchment paper lined, 9×13 inch metal baking pan. (Glass pans can caramelize syrup too quickly.)

8. Cover with warm, damp towel and let rise in warm place 30-40 minutes or until almost doubled in size.

9. Bake preheated 350º oven about 35 minutes or until nicely browned and all the filling is bubbly. Immediately invert onto platter or cookie sheet, allowing syrup to drip from the pan onto the rolls.

About: This recipe is courtesy of Cinnabon. The recipe for Cinnabon’s World Famous Classic Cinnamon Roll is proprietary and top-secret! However, they are happy to provide you an alternative recipe for delicious, high-quality rolls, created by CinnaMom Jerilyn Brusseau herself! For more info or recipes, please visit cinnabon.com

In the past, ice cream was once an expensive and rare treat because it took quite a long time to prepare the dessert before the invention of modern refrigeration was born. Today, ice cream isn’t the only frozen indulgence that satisfies a sweet tooth. We can now choose from a variety of frozen sweet treats that offer an array of ingredients, flavors, and textures, including:

Ice Cream

Dairy products, such as milk and cream, play a significant role in making ice cream, which comes in fat-free, slow churned, sugar free, and low-fat versions. The variety of fruits, nuts, flavors, and other ingredients livening up our ice creams are endless. From rosewater-flavored selections served at Mashti Malone’s Ice Cream (Los Angeles, California) to inspired blends, like Turkey Hill’s Limited Edition Baked Apple Dumpling, creative minds cease to surprise our taste buds. Ice cream is also used in a variety of delicious desserts – ice cream pies, parfaits, cakes, and other desserts, like the infamous Baked Alaska.

Frozen Yogurt

Introduced as a healthier alternative to ice cream, frozen yogurt (also known as ‘froyo’) is made from or contains yogurt and/or other dairy products, which contributes to a lower calorie count. Frozen yogurt possesses a softer consistency and is considered tartier than ice cream. A basic frozen yogurt recipe generally includes milk solids, milk fat, yogurt culture, sweetener, gelatin, corn syrup, coloring, and flavoring. Vanilla, chocolate, strawberry, peach, and other fruity flavors dominate the frozen yogurt market.

Frozen Custard

Similar to ice cream, frozen custard carries a high percentage of butterfat and egg yolk, which creates a thick, creamy texture. This frozen treat offers a much smoother, softer consistency than ice cream. The best place to enjoy frozen custard is at a modern stand or facility, where the treat is prepared fresh. It’s usually hard to track down frozen custards in a grocery store. Standard flavors include chocolate and vanilla with the occasional unique blend – often touted as a ‘flavor of the day.’

Gelato

The Italian version of ice cream is called gelato – a frozen dessert typically consisting of milk, cream, sugar, and natural flavorings – most often fruit and nut purees. This traditional sweet treat usually delivers a bolder flavor and contains about 3% less fat than ice cream. Often served in a small glass dish or paper container, popular gelato flavors include chocolate, pistachio, coffee, egg custard, strawberry, raspberry, and lemon.

Sorbet

A range of sorbets is found in restaurants and grocery stores – a frozen treat consisting of sweetened water flavored with frozen fruit juice or puree. Wine, liqueurs, and chocolate can also play a role in the creation of sorbet. While ice cream uses dairy products with an abundant amount of air whipped in, sorbet differs in its composition – allowing a dense and fuller flavor to emerge in this non-fat or low-fat dessert. Popular flavors of sorbet include key lime, mango, and coconut.

Sherbet

Sherbet offers a refreshing frozen blend of sweetened fruit juice and water. Sometimes, sherbet contains egg whites, gelatin, and milk, but usually only a small amount. The sweet treat possesses a lighter consistency than ice cream and is known for its vibrantly fruity flavors. Raspberry, orange, lime, and lemon represent standard sherbet flavors. Tropical blends, such as pineapple, mango, and coconut are also available. Pair orange sherbet with vanilla ice cream to create a dazzlingly traditional combination.

Italian Ice

Not to be confused with an Icee or flavored shaved ice, Italian ice actually undergoes the same process as ice cream – mixing ingredients and pouring them into a batch freezer. This frozen dessert is comprised of concentrated syrup flavoring or natural fruit purees. Cherry, lemon, orange, and blue raspberry are popular flavors of Italian ice, which is typically served in small cups or tube-like containers.

Image Credits: Richard Dudley (top),  Michal Zacharzewski, SXC (middle)

This recipe is courtesy of Pastry Chef Rachel Going:

Before I get started with the recipe I’d like to say a word about butterscotch. When I close my eyes and think about the flavor of butterscotch, I taste the buttery, brown sugary, artificial vanilla sweetness of the bright mustard yellow, cellophane-wrapped hard candy that comes from the bulk candy section of the grocery store. To own the title of butterscotch, no other flavor will do. One might be surprised at how many recipes I tried to achieve this artificial flavor, using nothing artificial. But I think I got it. Except mine’s a little better.

Cinnamon Apple Butterscotch Sticky Buns

oven 375
makes 12 buns

1 recipe brioche dough (recipe follow)
1 recipe spiced cinnamon sugar (recipe follows)
1 recipe butterscotch sticky bun butter (recipe follows)
2 granny smith apples, chopped and caramelized in a little sugar
1/2 cup toasted chopped pecans
2 tbsp milk or cream

Prepare a 9×13 baking dish. I prefer glass for no particular reason. Smear the butterscotch butter evenly on the bottom of the pan, Sprinkle caramelized apples and pecans over the top of it. Set aside.

Roll dough on a well floured surface into a 14″ x 12″ rectangle. Brush the dough with the milk or cream and sprinkle evenly with the spiced sugar mix. Roll up from the long side, brushing off any excess flour as you go. Push in the ends so that the whole log is of even thickness. For ease of slicing throw it in the freezer for about 5 minutes. Slice into 12 even buns and lay cut side down in your prepared pan. Wrap loosely with plastic wrap and allow to rise in a warm place (75 to 85 degrees) until doubled in size. This should take about 1 1/2 to 2 hours.

Bake about 10 minutes before opening the oven. If, at this point you feel that they are getting too dark too quickly, you can cover them loosely with foil. Bake an additional 20 minutes. Allow the buns to cool about 5 minute in the pan before inverting them onto a serving plate or clean cutting board.

Brioche Dough (Note: This is a 2 day recipe, don’t try to rush it.)
from The Bread Bible by Rose Levy Beranbaum

Dough Starter: (Sponge)
2 Tbsp (1 oz) water, room temperature
1 Tbsp sugar
1/4 tsp instant yeast
1/2 cup (2.5 oz)unbleached all purpose flour
1 large egg

In a large bowl, combine all ingredients and whisk by hand for about 3 minutes, to incorporate air. The result should be the consistency of a thick, sticky batter. Scrape down the sides of the bowl, cover with plastic wrap, and set aside.

Measure out the ingredients for the flour mixture:

1 cup + 1 1/2 Tbsp (5.5 oz.) unbleached all purpose flour
2 Tbsp sugar
1 1/4 tsp instant yeast
1/2 tsp salt
2 large eggs, cold
1 stick (4 oz)unsalted butter, very soft

In a small bowl,whisk the flour, yeast, and sugar. Then whisk in the salt (this keeps the yeast from coming into direct contact with the salt, which would kill it). Sprinkle this over the top of the sponge, cover tightly with plastic wrap and let it sit for about 2 hours.

Scrape the dough into the bowl of a mixer, and add the cold eggs. Using the dough hook attachment, mix on low until the flour is moistened. Turn it up to medium and continue mixing for 2 minutes. Turn off the mixer, scrape down the sides of the bowl, and continue on medium speed for about 5 minutes or until the dough is smooth, shiny, and sticky. It will not pull away from the bowl completely. Add the butter one tablespoon at a time, waiting until each addition is completely incorporated before adding the next. The dough will be incredibly sticky, but don’t be tempted to add more flour. It will firm up when it’s chilled.

Scrape the dough into a lightly greased bowl and cover with plastic wrap. Let the dough rise until doubled in size, about 1 1/2 to 2 hours. Chill the dough for about an hour, or until firm. When chilled, scrape the dough onto a VERY lightly floured surface and deflate into a rough rectangle using the palms of your floured hands. Brush off any excess flour with a pastry brush and give the dough a business letter fold. Rotate the dough 90 degrees so that the closed side is facing your left. Give it a second business letter fold and round the corners. Wrap loosely but securely in plastic wrap, then place in a large freezer bag and refrigerate for at least 6 hours or up to 2 days…

Spice Sugar Mix
1/2 cup brown sugar
4 tsp cinnamon
1 tsp cardamom
2 tsp orange zest
1/4 tsp nutmeg
pinch salt

Combine all ingredients.

Butterscotch Sticky Bun Butter
3 1/2 sticks (14 oz) salted butter
2 cups (1#) packed dark brown sugar
1 vanilla bean, scraped
1/4 cup bourbon
juice of 1 lemon
1/2 cup sour cream
1 tbsp vanilla extract
1/4 cup Lyle’s golden syrup or corn syrup

Using the paddle attachment, in the bowl of a stand mixer beat butter, vanilla bean and sugar until creamy. In another bowl combine all ingredients. With the mixer on medium speed. slowly add the wet ingredients to the butter mixture. Beat until creamy and slightly emulsified. This can be made ahead and stored in the refrigerator for up to 5 days.

This recipe is courtesy of BnBfinder.com and Captain Briggs House Bed & Breakfast in Freeport, Maine. 

Prep Time: 20 Minutes
Servings: 4-6

Ingredients:
1/2 C. Vegetable Oil
2 C. Plus 1/2 C. Sugar
2 Eggs
2 C. Buttermilk
2 Tsp. Baking Soda
4 C. All-Purpose Flour
2 Tbsp. Ground Cinnamon
1/2 Tsp. Salt

Directions:
- Preheat oven to 350. Spray two loaf pans with nonstick spray.
- Mix together oil 2 cups sugar, eggs, buttermilk baking soda and flour in large bowl. Pour a quarter of batter into each prepared pan. Combine 1/2 cup sugar, cinnamon, and salt in small bowl. Sprinkle a quarter of sugar mixture in each pan. Pour remaining batter equally between pans. Sprinkle with remaining sugar. Swirl a knife through batter.
- Bake 1 hour, or until a knife inserted in center comes out clean.
- Cool for 10 minutes and then remove bread from pans and place on wax paper. Slice when completely cool.

Yields 2 loaves