Ingredient: active dry yeast

Strawberry Focaccia Cheese Danish

There is something irresistible about both focaccia and a cheese Danish. Focaccia is a magnificently versatile bread that can be enjoyed in a myriad of ways. Today’s blog recipe is a new take on an old favorite, this modern riff on the cheese Danish skips the complicated layered dough of the original for a simple focaccia dough. And rather than forming individual pastries, it’s baked in a 14 x 4-inch pan and cut into rectangles. 

Some say the key to a great Danish is the dough and filling, and that even if the dough isn’t fancy, it should be light, sweet, and fluffy. Others say that the filling is what sets a great Danish apart, and that adding a little lemon juice and vanilla can make a big difference.

The history of the cheese Danish is a mix of multiple theories and events that took place in various European countries: 

  • French origins

According to one story, the pastry was invented by a French baker named Claudius Gelee who accidentally left out butter while making dough. To hide his mistake, he folded butter into the dough, resulting in a light and successful pastry. 

  • Austrian influence

In the mid-1800s, Danish bakery owners hired Austrian bakers to replace striking workers. The Austrian bakers brought with them their own recipes, including the Viennese lamination technique, which is used to create the pastry’s layers. The Danes called the pastry ‘wienerbrø’ (Vienna bread). 

  • Danish adoption

Danish bakers adapted the Austrian recipes to their own tastes by adding more egg and fat. The pastry became popular in Denmark and is now known as the Danish pastry. 

Focaccia dough is typically made with flour, yeast, water, salt, and olive oil. Some recipes add eggs to make the dough richer as I’m doing here today. Sweet focaccia can be made with a variety of flavors, such as cinnamon, apple, or rhubarb. This strawberry version has the characteristic soft, chewy interior of focaccia with a sweet ‘Danish’ pastry topping.

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 Strawberry Focaccia Cheese Danish
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Course dessert
Keyword strawberry focaccia cheese Danish
Servings
Ingredients
Strawberry Topping
Cream Cheese Topping
Focaccia
Course dessert
Keyword strawberry focaccia cheese Danish
Servings
Ingredients
Strawberry Topping
Cream Cheese Topping
Focaccia
Votes: 1
Rating: 5
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Instructions
Strawberry Topping
  1. In a saucepan, combine strawberries & sugar & place them over medium heat. Cook while stirring until the sugar has melted into a thin strawberry syrup & berries still have some shape. Remove from heat & allow to cool.
Cream Cheese Filling
  1. In a small bowl, place cream cheese, sugar, milk & lemon zest & beat together until smooth. Set aside.
Focaccia
  1. In a bowl, combine 3/4 cup lukewarm water with the pinch of sugar. Sprinkle with yeast & let stand for about 5 minutes until foamy.
  2. In another bowl, combine flour, salt & 1 tsp sugar. When yeast is foamy, whisk in 2 Tbsp olive oil then add flour mixture combining with a fork. Place shaggy dough on a work surface & knead for about 3 minutes until soft & elastic.
  3. Oil bowl & place dough in it. Cover with plastic wrap & a tea towel & let rise in a warm place until doubled in bulk,
Assembly
  1. Preheat oven to 375 F.
  2. On an OILED work surface, roll out dough to about a 15 x 5-inch size. Transfer to a 14 x 4-inch baking pan. Press gently into pan.
  3. Using a spatula, cover dough with cream cheese filling. Next, top with strawberry filing, slightly swirling into cream cheese.
  4. Bake until sides are golden brown, about 25 minutes. Allow to cool in pan for about 5-10 minutes then remove from pan with a long metal spatula. Transfer to a wire rack to cool further. Slice & serve.
Recipe Notes
  •  

Red Lobster Copycat Cheddar Bay (Biscuit) Bread

Copycat recipes have become increasingly popular in recent years, particularly among amateur cooks looking to recreate the flavors and presentation of their favorite restaurant dishes. A copycat recipe can be an excellent way to enjoy a favorite dish without the hassle of dining out or ordering in. By blending precision and creative ingenuity, a knowledgeable cook can craft a perfect facsimile of any beloved dish to impress even the most discriminating palate.

When Red Lobster’s cheddar bay biscuits first hit tables in the early 1990s, the biscuits were called ‘freshly baked, hot cheese garlic bread’. By 1996, they had stepped into their proper name: Cheddar Bay Biscuits. In 1992, Kurt Hankins, then-head of Red Lobster’s culinary development team, created these delectable biscuits. Inspired by Texas Toast and French bread, he adapted a traditional biscuit recipe by substituting sugar with garlic and adding cheese. 

Contrary to what the name suggests, Cheddar Bay isn’t an actual location. Red Lobster used this whimsical name ‘to reflect the seaside atmosphere of Red Lobster restaurants.’ Initially, the biscuits were served on trays in the waiting area as an appetizer while guests waited for their tables. The marketing tactic worked, but it became too successful. Demand for Cheddar Bay Biscuits overwhelmed the servers in the lobby, so Red Lobster moved the biscuit-dining experience to the tables.

Red Lobster’s cheddar bay biscuits are top tier bread sides, so why not make it into loaf form? This bread is oozing with cheesy flavor and the garlic butter topping is the icing on the quick bread you might say!

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 Red Lobster Copycat Cheddar Bay (Biscuit) Bread
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Course side dish
Cuisine American
Keyword Red Lobster copycat cheddar bay biscuit bread
Servings
SERVINGS
Ingredients
Bread
Topping
Course side dish
Cuisine American
Keyword Red Lobster copycat cheddar bay biscuit bread
Servings
SERVINGS
Ingredients
Bread
Topping
Votes: 1
Rating: 5
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Instructions
Bread
  1. Preheat oven to 350 F. Spray or grease a 12 x 4-inch loaf pan.
  2. Combine yeast, lukewarm water & 1 tsp sugar. Set aside for 5 minutes or until thick & foamy.
  3. In a large bowl whisk together flour, baking powder, baking soda, sugar & Old Bay seasoning.
  4. Using a pastry blender, cut cold butter into dry ingredients until butter is the size of peas. Add buttermilk then yeast mixture. Stir in cheddar cheese & dill. Do not over mix.
  5. Place batter in greased baking pan & lightly level out.
  6. Bake for 25 minutes or until bread tests done with a wooden pick.
Topping
  1. In a small dish, whisk together melted butter & garlic powder. Brush with garlic butter.
  2. Serve warm.

Cornbread Cinnamon French Toast

French toast is a breakfast staple for the ages. It has a long history and is eaten in many forms all over the world. It is often enjoyed much like we usually serve it, but many countries give it a local twist. In India, savory French toast with spices, green chili, chopped onions, and salt is popular. Scottish French toast is often served with sausage between two slices like a sandwich. In Hong Kong, French toast doubles as a decadent peanut butter sandwich. New Zealand French toast is enjoyed with bananas, bacon, cinnamon, and maple syrup. Creole French toast kicks it up a notch — the milk and egg soaking mixture is spiked with alcohol, often whiskey.

When you hear the word ‘cornbread,’ what comes to mind? The next question is ‘have you ever tried cornbread French toast’? Over the years I’ve made a lot of different versions of French toast and cornbread, but I’ve never combined the two.  Although cornbread might be considered simple and dated, it is the cornerstone of soul food. I’ve always been a cornbread fan. Undeniably, I love it! The smell and taste of fresh cornbread are definitely nostalgic for me.

Traditional cornbread is a quick bread leavened with baking powder, but this loaf is leavened with yeast. It works like all other yeast breads, mixed and kneaded by hand or a stand mixer, and left to rise and ferment before being shaped and eventually baked.

Unlike traditional quick bread, this yeast-based version rises beautifully, creating a light yet sturdy loaf with a golden crust.

Using cornbread for making French toast today, turned out to be amazing! There’s something so comforting about thick slices of egg-soaked bread cooked on a hot griddle, making the outside golden and crispy while its custard-like inside stays soft and rich. 

Whether you’re in the mood for a simple slice of toast or a sandwich loaded with your favorite meats and vegetables, this bread will elevate your meal, believe me.

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 Cornbread French Toast
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Course Brunch
Cuisine North American
Keyword cornbread French toast
Servings
LOAF
Ingredients
Cornbread
French Toast
Sides
Course Brunch
Cuisine North American
Keyword cornbread French toast
Servings
LOAF
Ingredients
Cornbread
French Toast
Sides
Votes: 1
Rating: 5
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Instructions
Cornbread
  1. In a small saucepan, combine milk, 1 tablespoons butter & salt. Over medium heat, bring to a simmer. It's ok if the butter does not completely melt. Remove from heat. Slowly whisk in cornmeal, stirring until smooth. Stir in honey. Set this cornmeal mixture aside to cool.
  2. In the bowl of a stand mixer, combine brown sugar & yeast in water. Stir to dissolve. Let stand until foamy, 5 to 10 minutes. Add eggs, cooled cornmeal mixture & 1/2- 3/4 cup flour. Beat at medium speed for about 2 minutes. Stir in enough remaining flour to make a soft dough. As soon as the dough pulls away from the pan, stop adding flour.
  3. Turn out dough onto a lightly floured surface. Knead dough 8 to 10 minutes or until smooth & elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
  4. When risen, punch down dough; knead 30 seconds. Grease a 9”x5” loaf pan. Sprinkle 1 1/2 tsp cornmeal over bottom and sides of each pan. Shape dough into a loaf & place in prepared pan. Allow to rise 30 to 45 minutes, or until doubled in size.
  5. Preheat oven to 375 F. Slash top of loaf as desired. Brush with melted butter; sprinkle with remaining cornmeal. Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom. Remove loaf from pan. Cool on a wire rack.
French Toast
  1. In a small bowl, combine the milk, eggs, cinnamon & brown sugar. Whisk until well combined. Slice cornbread
  2. Heat a non-stick griddle to a medium-low heat. Lightly butter the griddle. Carefully dip the cornbread into the egg mixture, gently shake off the excess & place on griddle. Don't allow the cornbread to soak in the mixture - just a quick dip.
  3. Cook for 3-4 minutes on each side, adjusting the temperature to keep it from burning. Repeat until all cornbread has been cooked, adding additional butter if necessary. Hold the other pieces in a warm oven to keep them warm.
  4. Serve with bacon & poached eggs or maple syrup, fresh berries & a sprinkling of powdered sugar.

Bacon & Egg Hot Cross Buns

CELEBRATING GOOD FRIDAY!

Here’s a savory twist on the classic Easter hot cross bun you might enjoy!

One of the food items I love most about the Easter season is . . .  Hot Cross Buns!   Although they are generally available all year round now it seems, Brion & I prefer to reserve them for an Easter treat. I think when something becomes an everyday thing it loses its ‘specialness’.

The tradition of marking buns with a cross on the top goes a long way back in time. Pagon Saxons baked cross buns at this time of year to mark the beginning of spring, in honor of their god Eostre. The cross was representative of the four seasons along with the four quarters of the moon, the wheel of life and a rebirth of the earth after the long winter. Christians adapted the cross when an Anglican monk baked the buns and marked them with a cross in honor of Good Friday.  The buns were usually served on Good Friday, marking the end of Lent and the spices are said to represent the spices used to embalm the Savior after his crucifixion.

Every year at this time, I enjoy making some version of hot cross buns or bread. Generally, I stick to the sweet kinds but this year I thought I’d take it to the savory side. These avocado, bacon & egg hot cross buns are just the thing to kick off an excellent Easter brunch.

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 Bacon & Egg Hot Cross Buns
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Course Brunch
Cuisine Canadian
Keyword bacon & egg hot cross buns
Servings
Ingredients
Savory Hot Cross Buns
Flour Paste
Other Ingredients to Assemble Brunch Buns
Course Brunch
Cuisine Canadian
Keyword bacon & egg hot cross buns
Servings
Ingredients
Savory Hot Cross Buns
Flour Paste
Other Ingredients to Assemble Brunch Buns
Votes: 1
Rating: 5
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Instructions
Buns
  1. In a small bowl, combine warm milk, sugar & yeast. Let it sit for 5 minutes until foamy.
  2. In a large mixing bowl, combine flour, salt, garlic powder & dried herbs. Mix well.
  3. Add the yeast mixture, melted butter & beaten egg to the dry ingredients. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel & let it rise in a warm place for 1-2 hours until doubled in size.
  4. Punch down the dough & divide it into 8 equal portions. Flatten each portion & place a cube of cheese in the center. Fold the dough over the cheese & shape into a ball. Place the buns on a baking sheet lined with parchment paper. Cover with a kitchen towel & let them rise for another 30 minutes.
  5. Preheat oven to 375 F.
  6. In a small bowl, mix flour & water to make a paste. Transfer the paste to a piping bag or a plastic bag with a small corner cut off. Pipe a cross shape on top of each bun with the flour paste.
  7. Bake the buns for 15-20 minutes until golden brown. Remove from the oven & brush buns with melted butter. Allow the buns to cool for a few minutes before serving.
Assemble Bacon & Egg Buns
  1. Grate cheese & slice tomato or ready tomato sauce.
  2. On a griddle, fry bacon until it is beginning to crisp. Blot bacon on paper towels then set aside to keep warm.
  3. Slice buns in half & LIGHTLY butter cut sides. Wipe excess bacon drippings off griddle then place buns on it to toast lightly. Remove to serving platter & keep warm. Place 8 eggs on the griddle & cook just until whites are set.
  4. Top each toasted bun base with an egg, bacon, cheese, sauce (or tomato slice) & avocado slices. Season with salt & pepper. Sandwich with bun tops & serve.
Recipe Notes

• Alternately, if there is no time for making the savory hot cross buns from scratch, purchased ones will work just as well.

Cinnamon Roll Variety Pack

Baking a variety pack of four different cinnamon roll flavors transforms a single-flavor tray into a versatile, gourmet experience. A visually appealing experience that blends the comfort of a homemade dessert with the excitement of modern flavor experimentation. It caters to different tastes within a single batch, making it an ideal choice for brunch, gifts, or, as some suggest, sharing. 

Moving beyond the classic brown sugar and cinnamon, you can incorporate modern, diverse fillings and toppings. Examples include raspberry-lemon, apple pie, salted caramel, chocolate-hazelnut, orange zest, carrot cake, cardamom, pumpkin or even cream cheese icing variations.

Use one consistent, high-quality yeasted dough for all four variations to ensure even baking times. By packing them together in a small pan, they stay soft and pillowy, a common goal in high-quality homemade baking.

Who doesn’t love a tray of warm, gooey rolls? If you’re a fan of the variety pack, you’re likely drawn to the balance of textures and the social, flexible nature of the format.

 It caters to different palates. While some people crave the classic ‘ooey-gooey’ cinnamon, others might prefer more adventurous toppings.

Including plain rolls in a variety pack ensures that even if you don’t love the experimental flavors, you still have the ‘good ole plain’ ones to fall back on.

Recently, Brion & I had to make a trip out to BC. While waiting in the airport I picked up a magazine to look at and came across a great looking cinnamon roll recipe I thought I should try. For something different I thought it would be nice to do a variety pack instead of just one filling. This is what developed from that idea.

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 Cinnamon Roll Variety Pack
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Course dessert
Cuisine German
Keyword cinnamon roll variety pack
Servings
Ingredients
Dough
Raspberry Filling
Blueberry Filling
Cinnamon Filling
Lemon Curd Filling
Cream Cheese Drizzle
Course dessert
Cuisine German
Keyword cinnamon roll variety pack
Servings
Ingredients
Dough
Raspberry Filling
Blueberry Filling
Cinnamon Filling
Lemon Curd Filling
Cream Cheese Drizzle
Votes: 1
Rating: 5
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Instructions
  1. In a small bowl, combine lukewarm milk, & 2 Tbsp of the sugar; stir until sugar is dissolved. Add in the yeast & allow to sit until frothy.
  2. In a large bowl, combine mashed potatoes, eggs, salt & butter. When yeast mixture is proofed, add to potato mixture, combining well.
  3. In another bowl, whisk together flour & remaining sugar. Combine with wet mixture until dough forms a ball. Knead on a work surface for about 10 minutes then place in a greased bowl.
  4. Cover with plastic wrap & a towel. Allow to rise in a draft-free place for about 1 1/2 hours or until doubled in size.
  5. While the dough rises, make fillings so they have time to chill before using them. IF YOU FEEL THEY WILL NOT BE CHILLED ENOUGH, PREPARE THEM A DAY AHEAD & KEEP IN THE REFRIGERATOR. TAKE FILLINGS OUT WHILE THE DOUGH IS RISING.
  6. RASPBERRY & BLUEBERRY FILLING: Add the raspberries (or blueberries), sugar, cornstarch, lemon juice, lemon zest & salt to a saucepan over low heat. Keep stirring until they begin to break down. Once the berries have broken down & released their juices, turn the heat to medium & allow the mixture to boil, stirring for around 4-5 minutes. As the mixture boils, it will thicken & become jelly-like. Make sure to keep stirring so it doesn't burn. Once thick, remove it from the heat, scrape it into a bowl & allow to cool.
  7. CINNAMON FILLING: In a small bowl stir together brown sugar & cinnamon. Measure out 1/4 cup softened butter for spreading.
  8. LEMON CURD FILLING: In a medium saucepan, whisk together the eggs, sugar, cornstarch, if using, lemon juice, zest, & salt until smooth. Place the pan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula, making sure to scrape the corners of the pan to prevent scrambling. Cook for 5–8 minutes until the mixture thickens & coats the back of the spoon. It should just begin to bubble. Remove from heat immediately. Stir in the cold, cubed butter one piece at a time until completely melted and smooth. Pour the curd through a fine-mesh strainer into a jar or bowl to remove any bits of zest or egg. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely cold and firm.
  9. Lightly grease a 9 x 9 x 2-inch baking pan; set aside. Punch down the dough. On a lightly floured surface, roll dough into an 18 x 12-inch rectangle & cut into four sections. Apply the 4 different fillings, tightly roll up filled rectangles into spirals. Pinch dough to seal seams.
  10. Cut each roll into 3 slices; arrange in prepared baking pan. Cover; let rise in a warm place until nearly double in size (30 minutes).
  11. Preheat oven to 350 F.
  12. Bake for 25-30 minutes or until golden brown & done in center. While rolls are baking prepare cream cheese drizzle.
  13. CREAM CHEESE DRIZZLE: In a bowl, beat softened cream cheese, softened butter & vanilla with a mixer on medium until combined. Gradually beat in powdered sugar until smooth. Beat in enough milk, 1 tsp at a time, to reach drizzle consistency.
  14. Cool in pan on a wire rack for 10 minutes. Using a small spatula, loosen rolls from pan. Place a wire rack on top of pan; place one hand on top of rack & other hand under pan & carefully invert pan with rack (use pot holders to protect your hands). Lift pan off rolls.
  15. Drizzle as many of the rolls as you wish. Serve warm.
Recipe Notes

For the mashed potato, prick a 10-ounce unpeeled potato all over with a fork. Microwave on 100% power (high) for 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash the potato pulp with a potato masher or an electric mixer on low speed.

Small Batch Caramel Sour Cream Buns

When it comes to desserts, I’ve always liked the idea of the mini sizes or smaller amounts. Small batch recipes have become popular because they align with modern lifestyle needs for portion control, reduced food waste, flexibility, and the desire for fresh, homemade quality.

For single people, couples, or small families, large recipes often yield more food than needed. Smaller portions mean you can try a wider range of recipes without being stuck eating the same dish for days, allowing individuals and small households to enjoy freshly baked goods and diverse meals without the commitment or excess of a full-sized recipe. 

One small batch recipe that really appeals to me is this one for these nostalgic little caramel sour cream buns. Baked in a caramel sour cream sauce, these buns are a specific type of caramel roll with origins tied to German and Scandinavian immigrants. The cream provides moisture and a rich, distinct flavor that differentiates these from other sticky buns or cinnamon rolls, which might use different kinds of syrup or frosting.

A defining characteristic of these baked goods is how they are prepared: the caramel sour cream sauce is placed at the bottom of the pan before baking. After baking, the pan is immediately inverted, so the gooey, self-saucing caramel topping cascades over the top of the finished rolls. 

In today’s post, I would like to share a recipe my mother called ‘Bake Day Surprises’. I remember this dessert being so incredibly good. Since she baked bread once a week, an extra treat stemming from that bread dough was something we could always count on. Since there are just the two of us, it’s nice to be able to try and replicate this special dessert without having to make a large pan of them (that we really don’t need, right!)

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 Small Batch Caramel Sour Cream Buns
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Course dessert
Cuisine German
Keyword caramel sour cream buns
Servings
BUNS
Ingredients
Caramel Sour Cream Sauce
Bun Dough
Course dessert
Cuisine German
Keyword caramel sour cream buns
Servings
BUNS
Ingredients
Caramel Sour Cream Sauce
Bun Dough
Votes: 1
Rating: 5
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Instructions
Caramel Sour Cream Sauce
  1. In a small bowl combine all sauce ingredients; pour into a small round baking dish. Set aside.
Bun Dough
  1. In a bowl, combine water , yeast & sugar. Allow to proof for 5 minutes. Add oil, flour, salt & egg. With a fork or a wooden spoon, mix into a shaggy dough.
  2. Turn dough out onto a floured surface & knead for 5 minutes.
  3. Divide the dough into 4 equal pieces & shape into balls. Place balls on top of sour cream sauce mixture in small round baking dish, cover with a towel & let rise for 40 minutes.
  4. Preheat oven to 350 F.
  5. Bake for about 20-25 minutes. Remove from oven & immediately invert pan over a serving platter. Be VERY CAREFUL that the HOT sauce does not burn your hands when inverting the pan.

Aged Cheddar & Apple Focaccia

Focaccia is a wonderful and aromatic bread with a rich history that transcends cultural boundaries. Focaccia seems to have medieval origins and gained popularity in the 16th century. It was a common breakfast choice for port workers who had little time to eat. Paired with a glass of white wine, it provided energy for their morning tasks. 

Over time, focaccia has evolved into an expression of culinary craftsmanship, with bakers creating intricate designs and flavor combinations.

Apple and cheddar focaccia is a unique pairing that can definitely elevate your holiday entertaining. This focaccia combines the sweetness of apples with the savory richness of aged cheddar bringing out the best in both. It’s easy to make and pairs beautifully with wine, making it perfect for gatherings.

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 Aged Cheddar & Apple Focaccia
Votes: 1
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Course dessert
Cuisine European
Keyword aged cheddar & apple focaccia
Servings
Ingredients
Dough
Topping
Finishing
Course dessert
Cuisine European
Keyword aged cheddar & apple focaccia
Servings
Ingredients
Dough
Topping
Finishing
Votes: 1
Rating: 5
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Instructions
Dough
  1. In a large bowl or the bowl, combine the warm water & honey & stir well. Sprinkle in the yeast. Let stand 5 minutes. Stir in 1 Tbsp. olive oil.
  2. Add 2 cups of the flour, the salt & thyme leaves & knead in. Continue adding the remaining flour in small increments, as needed, until well incorporated. Dough will be moist & may look a bit sticky still.
  3. Generously flour a work surface. Remove dough to work surface & lightly flour the top of the dough, then form into a ball. Cover with a tea towel let stand 10 minutes.
  4. Preheat oven to 400 F. Line a 9 x 13-inch baking pan with a large sheet of parchment paper.
  5. Gently press dough in to prepared baking pan, using your fingertips to stretch & push it so it fills the entire pan. Work as gently as possible so you don’t remove all the air from the dough. Cover dough with a tea towel & let stand 15-20 minutes.
Toppings
  1. Meanwhile, prepare the apple slices. Using a very sharp knife or a mandolin, slice the apples super thin. I wanted to have round slices so I sliced the apples thinly then cut out the centers with a miniature star cookie cutter. Grate cheese. Set toppings aside.
Assembly
  1. Use your fingertips to make some indentations in the dough. Scatter dough with 1/2 of the shredded cheese. Top with sliced apples. Place 3 thyme sprigs randomly on top of apples. Drizzle with 1 Tbsp. olive oil.
  2. Bake for 20 minutes. Remove from oven & scatter remaining cheese on top. Return to oven for a further 3-5 minutes, or until cheese has melted. If desired, pop under the oven broiler for a short time to brown cheese a bit. Remove from oven. Allow to stand a couple of minutes, then loosen from pan and slice focaccia on to a cooling rack. While warm, top with a sprinkling of flaky salt & a scattering of a few fresh thyme leaves.
  3. To serve, use a pizza cutter or sharp knife to cut in to serving pieces. Drizzle with a bit of honey to serve, if you wish.

Chai Liqueur Cinnamon Rolls

The air is chilly, the leaves are turning, the sun is shining, and the skies are blue. Frost has visited and that ‘end of summer’ feel is in the air.

But there’s more to fall flavors than just pumpkin spice. Before there was pumpkin spice, there was chai to keep you warm and cozy all autumn long. You might even recognize some of the flavors in chai as they are similar to pumpkin spice with clove, cinnamon, and cardamom. The classic way to enjoy chai is in tea, but it seems Craft Chai Liqueur is becoming a timeless staple.

I had never really heard about chai liqueur until Brion brought some home one evening to try. In the winter of 2011, Brion and I traveled Turkey for a month. We were meeting our Trafalgar tour group in Istanbul. Arriving a day early gave us time to ‘snoop’ around a bit. Next to our hotel was a ‘Starbucks’, so we went in. When Brion ordered my coffee, they gave me a ‘Pumpkin Spice Chai Latte’ by mistake. That pumpkin chai flavor was just incredible. I have been addicted to it ever since.

We both thought this chai liqueur tasted nice so naturally I was inspired to do some recipe development to see if I could use it in baked goods. There are many recipes using the chai spices such as cinnamon, ginger, cardamom, cloves, nutmeg and anise. I wanted to incorporate the actual liqueur as well as pop up the flavor a bit more.

But first, just a bit about the JAYA CHAI LIQUEUR itself … Created by Faaiza Ramji, a native of Edmonton, Canada, (our home city) JAYA is more than a spirit—it’s a tribute to the cultural icon of chai. With a deep respect for her South Asian heritage, Faaiza was inspired by the way chai has brought people together, whether at bustling street corners or in the quiet warmth of family homes. Every bottle of JAYA is rooted in tradition and history, a modern celebration of the centuries-old ritual of chai.

Alberta-based distillery ‘Field Notes’ is the brainchild of Faaiza Ramji. During a directorial tenure in economic development, she learned the immense value of agriculture in Alberta. Although Canada produces many of the basic ingredients the world relies upon, very few of those ingredients end up as finished products on local shelves, sacrificing GDP, jobs and additional downstream benefits to foreign countries. Greatly influenced by her South Asian heritage—where her grandmother, aunts and mother embraced natural remedies using herbs and spices to aid digestion, boost immunity, and even nourish skin—Faaiza formed a partnership in 2021 with Lindsey Good, a dedicated grower and owner of a 100-year-old farm in southern Alberta. Together, driven to build a complete food ecosystem within the Canadian Prairies by turning more local crops into more finished products the world can enjoy, Ramji and Good planted the seeds for a new kind of Alberta distillery and called it Field Notes. Chai liqueurs are rare in the Canadian market and Jaya Chai Liqueur uses distilled Canadian oats, filtered water, assam tea, Alberta beet sugar and a blend of spices like cardamom and clove for an invigorating, authentic chai flavor.

Edmonton’s distillery scene just got a recent boost, as Field Notes’ Jaya Chai Liqueur won a double gold, given because of its cumulative high score — a 98 out of 100 — from the judges at the 2024 San Francisco International Spirits Competition.

This brings me back to my recipe development which I focused on some chai liqueur cinnamon rolls. They ‘re a little more involved than the classic cinnamon rolls but I think you will find their well worth it.

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 Chai Liqueur Cinnamon Rolls
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Course dessert
Cuisine European
Keyword chai liqueur cinnamon rolls
Servings
Ingredients
Dough
Filling
Chai Cream Cheese Glaze
Course dessert
Cuisine European
Keyword chai liqueur cinnamon rolls
Servings
Ingredients
Dough
Filling
Chai Cream Cheese Glaze
Votes: 1
Rating: 5
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Instructions
Dough
  1. Marinate raisins in Chai liqueur overnight, Stir occasionally.
  2. Dissolve yeast in 1/4 cup lukewarm water with 1 tsp sugar. Set aside for 5 minutes.
  3. In a large bowl, sift 1 cup of the flour. Stir in yeast mixture & lukewarm milk. Cover with plastic & let stand in a draft free place until doubled in volume, about 1 hour.
  4. While the dough rises, make the filling. Combine the sugar & spices together in a small bowl and mix well. Set aside.
  5. Punch down firmly & work in beaten egg, ¼ cup sugar, vanilla & pieces of softened butter. Sift the remaining 2 cups of flour with salt & work in 1 ½ cups to form a soft dough. Turn dough onto a lightly floured work surface. Knead in the remaining ½ cup of flour & raisin/liqueur mixture. This becomes a very soft & buttery dough but is not sticky.
  6. Roll dough out into a long rectangle about 16 x 12- inches on a well-floured surface. Spread the 2 Tbsp butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
  7. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
  8. Use floss or a very sharp knife to cut the dough into 8 even rolls. Place the rolls in an 8-inch spring form pan. Brush rolls with egg wash. Cover the buns loosely with plastic wrap & allow to rise in a warm, draft-free spot until about 1 1/2 times the size. Toward the end of the rising time, preheat the oven to 350 F. & set an oven rack in the middle position.
  9. Bake the cinnamon rolls for about 55 minutes or until they are golden brown and no longer doughy. Remove from oven & allow to cool.
Glaze
  1. Using a mixer, combine the cream cheese, butter, powdered sugar, chai liqueur & milk. Beat on low speed, gradually increasing to high until light and fluffy. Brush glaze evenly over the rolls.

Focaccia w/ Pork, Apple & Apricot Filling

CELEBRATING LABOR DAY!

Once again, the last long weekend of summer has arrived. Here in Canada, families with school age children, take it as the last chance to travel before the end of summer. Others enjoy the company of family and friends at barbecues, picnics, fairs, festivals and fireworks displays. Canadian football fans may spend a large portion of their weekend watching the Labor Day Classic matches live on television. Whatever your choice of relaxation is, you know good food will be a part of the holiday.

This stuffed focaccia came into my thoughts for a tasty choice. If you’re barbecuing, it can be wrapped in foil and heated on the grill. If a picnic is your preference, add a nice potato salad (or salad of choice) and of course, a beer. Perfect, easy and delicious!

I can’t quite remember when my love for ‘sandwiches’ began. I have memories of my brother and I having cold, leftover mashed potato sandwiches with my mother’s homemade bread after school. To me, anything is fair game for making a sandwich with.

The sweet potato focaccia I’m using in this recipe is adapted from the Focaccia Pugliese idea using the regional tradition of adding mashed potatoes to the yeasted dough for focaccia. The result is worth the extra effort — yeasty and spongy with a delicious tenderness and crusty edge.

Regional cuisine in Italy is a big deal. Focaccia recipes differ in many regions: Liguria, Puglia, Sicily, each region has its own version. Every tiny little village in Italy has its own recipes and everyone has their own ideas on how you should cook this or that.

Puglia’s cuisine is a mirror to its soul, simple yet flavorful, and deeply rooted in local produce. Its unique location ensures an abundance of seafood, and its fertile land blesses it with high-quality vegetables, grains, and olive oil.

The bread dough is not difficult to work with, it stretches easily to make focaccia pockets. This recipe is another idea that I developed into handheld stuffed focaccia pockets for picnics or lunch on the go. It consists of sweet potato focaccia filled with pork, apple & apricot filling. What’s not to love!

Print Recipe
 Focaccia w/ Pork, Apple & Apricot Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch
Cuisine American
Keyword stuffed focaccia w/ pork & apples
Servings
POCKETS
Ingredients
Filling
Sweet Potato Focaccia
Topping
Course Lunch
Cuisine American
Keyword stuffed focaccia w/ pork & apples
Servings
POCKETS
Ingredients
Filling
Sweet Potato Focaccia
Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Filling
  1. To a skillet add butter & melt. Add onion, apples, celery & spices as well as salt & pepper. Sauté until vegetables are tender. Add garlic & cook until fragrant, 30-60 seconds. Remove from pan.
  2. Place ground pork in skillet & cook, breaking it up into small pieces, until no longer pink. Drain on paper towel. Return to skillet & add veg combo along with apricots & grated cheese. Set aside until ready to use.
Focaccia
  1. In a large bowl, combine yeast, 1/2 cup flour & 1/2 cup lukewarm water. Allow to sit for about 20 minutes until frothy.
  2. Cook & mash sweet potato; add it along with the remaining 3/4 cup lukewarm water, 3 Tbsp olive oil, 1 1/2 tsp salt & 4 cups flour. When dough forms, knead for about 7-8 minutes until the dough is soft & satiny. Place dough in a greased bowl, cover with plastic wrap & allow to rise in a draft fee place until doubled in size, about an hour.
  3. Preheat oven to 375 F.
  4. Spread work surface with olive oil. Place risen dough on it & roll out to about 1/4-inch thickness. Cut into 12 pieces. Form each piece into a ball. Roll each ball into a 6-inch circle. Divide filling between 6 of the circles leaving a border on each one. Top each one with remaining circles of dough. Pinch edges to seal in filling.
  5. On 2 parchment lined baking sheets, place filled focaccia. Sprinkle with dried rosemary & coarse sea salt if using.
  6. Bake for about 20 minutes or until slightly browned. Remove from oven & cool on wire racks.

Turkey w/ Bacon & Stuffing Focaccia Pockets

It always amazes me how some simple foods can taste so incredible. Focaccia is one of those foods, it has few ingredients, yet it’s almost magical how great it tastes! Focaccia is not pizza and is about 2000 years older, a sort of missing link between traditional flat bread and pizza. Above all it is distinctly Italian. Focaccia has undergone many upgrades and evolutions; however, the basic recipe has remained unchanged.

Today, focaccia is a flat oven-baked Italian bread similar in style and texture to pizza. The interesting part, however, is that Focaccia started out as a side dish but over time it became part of the main dish as sandwich bread. If we go further back in time, focaccia was the only star of the show and was originally the prototype of early pizza.

A few years ago, Brion & I got ‘hooked’ on focaccia bread. I experimented with various recipes until I landed on the sweet potato focaccia. Experiment no more! For our liking this was the ultimate focaccia. Of course, I couldn’t just leave it at bread. My next thought was to make it into handheld stuffed focaccia pockets for picnics or lunch on the go.

Today, I’d like to share my newly ‘developed’ focaccia pocket. It consists of sweet potato focaccia filled with roast turkey, bacon & stuffing served with cranberry sauce on the side. We just loved this ‘next level’ of focaccia bread.

Print Recipe
 Turkey w/ Bacon & Stuffing Focaccia Pockets
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch
Cuisine Italian
Keyword bacon & chicken w/ Boursin focaccia pockets
Servings
POCKETS
Ingredients
Sweet Potato Focaccia
Topping
Filling
Boursin Sauce
Stuffing
Course Lunch
Cuisine Italian
Keyword bacon & chicken w/ Boursin focaccia pockets
Servings
POCKETS
Ingredients
Sweet Potato Focaccia
Topping
Filling
Boursin Sauce
Stuffing
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Filling
  1. In a skillet, cook bacon until just crisp, then remove to a paper towel lined plate to drain; chop when cooled. Remove all but 1 Tbsp of the bacon drippings from skillet.
  2. Add butter to the skillet, sauté onions, garlic & mushrooms with herbs & spices, scraping up any brown bits, until the onions have softened & mushrooms have lost most of their size & moisture. Stir in the bacon & shredded cooked turkey, taste for seasoning. Cook for another minute or two, then remove from heat & set aside.
Dough
  1. In a large bowl, combine yeast, 1/2 cup flour & 1/2 cup lukewarm water. Allow to sit for about 20 minutes until frothy.
  2. Cook & mash sweet potato; add it along with the remaining 3/4 cup lukewarm water, 3 Tbsp olive oil, 1 1/2 tsp salt & 4 cups flour. When dough forms, knead for about 7-8 minutes until the dough is soft & satiny. Place dough in a greased bowl, cover with plastic wrap & allow to rise in a draft fee place until doubled in size, about an hour.
Boursin Sauce
  1. In a saucepan, melt the butter over low heat. Stir in the spices. Add the milk and adjust heat to steaming -- do not simmer or boil. Add Boursin to the milk mixture, break it up into pieces with the side of a large spoon and stir until Boursin has melted into the mixture. Remove from heat. Add to turkey/veg mixture.
Assembly/Baking
  1. Preheat oven to 375 F.
  2. Spread work surface with olive oil. Place risen dough on it & cut into 12 equal pieces. Form each piece into a ball. Roll out each ball into a 6-inch circle. Divide the filling between the 12 circles of dough. Top each one with about a 1/4 cup stuffing. Fold to form a turnover & pinch edges to seal in filling.
  3. On 2 parchment lined baking sheets, place filled focaccia. Sprinkle with dried rosemary & coarse sea salt if using.
  4. Bake for about 20 minutes or until slightly browned. Remove from oven & cool on wire racks. Serve with cranberry sauce on the side if desired.