My Maine Vacation — Food, Flowers, Foliage and a dog named Bentley

I am taking a little break this week.  I’ll be sharing some “best of Mrs. Twist” posts for you to enjoy while I get some R&R.  Have a lovely week!

I have to admit, I am not original on the idea of traveling to Ogunquit, Maine. I totally got the idea from Holley when she traveled there with her family this past summer (you can read about it here).  As soon as I hit the publish button on her blog post, Mr. Bee and I booked a “just the two of us” getaway.  We always travel with Miss Bee because we knew one day she would be away at school and we wanted to spend all the time with her that we could.  Now that we are emptynesters, Mr. Bee and I were super excited to get away and enjoy time together.

We booked our stay at The Trellis House.  Hands-down the best B&B we’ve ever stayed.  You can read all about them on their website, including all their Trip Advisor awards!  Here’s my highnotes…

October is the perfect time of the year — everything is still in bloom and it’s cool.  I was raised with the AC set on 62 so I love the cool air anytime I can get it.  Gorgeous flowers everywhere and giant pumpkins are on everyone’s front stoop.

Here’s another B&B in town decorated for fall.

As soon as we arrived, Laurence greeted us with deviled eggs and flutes of sparkling wine.  I could tell immediately, he and I were going to be fast friends.  Give a southern girl bubbly and deviled eggs and she’ll take a bullet for you!

As soon as I scarfed down the bites and bubbly, I immediately snapped pics of their living area.  It is gorgeous.  Classically and elegantly nautical with gorgeous accents of kelly green, navy and crisp white.

And these dahlias from their garden were waiting by the fire for me to enjoy while I looked through their fabulous cookbook!  It’s filled with all the recipes they serve their guests.

Speaking of food, here are snaps of the sumptuous breakfasts they served each morning.  Not only was the food delicious and beautifully plated, but we were able to make so many new friends during breakfast and happy hours each day.

Happy hour was the highlight of our day.  Laurence and Glen pampered us each afternoon at 4:30 p.m. with hand crafted cocktails and yummy bites.  Some of the best conversations I’ve shared were had on their outdoor wraparound porch.  I enjoyed this whiskey sour curled up under a blanket.

Tucked under the coffee table glass were dozens of handwritten messages left by guests swooning over their stay.  Here’s the chicken enchilada dip Laurence “whipped” up one evening.  He rattled off the ingredients for the recipe, but I know it won’t taste as good if I make it.  There’s magic at this place I tell you!

Okay, we really did more than just eat and drink I promise.  A few of the days we were there it rained and we were perfectly content to putter around the B&B, but we did try to take advantage of the sun by walking along the seawall and take a day drive to Kennebunk and Kennebunkport.

We were able to see President George H.W. Bush’s home, Walker Point, along our drive.

We had purchased lobster rolls for our lunch in Kennebunk, but when we stopped to see the seaside view in Kennebunkport, I spied a cute little hang out called The Ramp.  I asked the lady who was coming out of the restaurant if it was good, as we chatted — she was from Texas, used to live in Fort Worth, her daughter went to TCU, and taught at the same school Mr. Bee substitutes!  It was meant to be.  We enjoyed cocktails by the water and stuffed our faces with fish and chip.  Pinch me, this place is amazing!!!!

Here’s the gorgeous view of Perkins Cove where all the lobster boats anchor for the day.  That was our view one evening during dinner while we noshed on two pounds of lobster!

Okay, here’s the flowers.  Ya’ll, I am planting dahlias in my garden.  They were like tissue paper, so delicate and perfect.  And the colors!

I have saved the best for last.  This handsome fellow, Bentley.  He is the official greeter of The Trellis House — has his own #thetrellishousebentley

He welcomed me each morning at breakfast and by the end of our trip, he was my side kick on the couch and upstairs in our room (he always politely waited until he was invited).  He delivers a spectacular turndown service each night, too!  Homemade treats and snuggles.

All good things must come to an end and Monday morning we said farewell.  But, no fear, we’ve decided to make this our annual fall trip and we look forward to many more years of this Maine event!

Trellis House Coffee Cake

I tried a new recipe for my Saturday night baking ritual — The Trellis House signature coffee cake.   You can read all about our fabulous trip to Ogunquit, Maine here last October and our stay at this Trip Advisor 2019 Travelers’ Choice winner The Trellis House Bed & Breakfast. The proprietor, Laurence Plotkin, has a cookbook full of the delicious recipes they prepare for their guests.  I picked up a signed copy during my stay.  Glen and Laurence, and their adorable dog Bentley, are the perfect hosts.  We fell in love with them and still keep in touch.  We are even preparing for another trip in October.  And, Laurence hinted that when I visit if I bring friends with me he will lead a lobster dinner cooking class.  Do I hear the sound of my friends out there booking a reservation?!  Wouldn’t that be the best ever to fill the house with Home with a Twist readers!

Laurence graciously offered to let me share his recipe for this yummy coffee cake.

At the Trellis House we must have the perfect breakfast coffee cake!  This is our signature recipe and we couldn’t be more proud of it.  We adapt the recipe by adding 2 cups of blueberries, raspberries, diced apples, or any fruit that is at its peak and it is perfect each time.  This recipe can be made up ahead of time and refrigerated or frozen before baking…a real time-saver.

Streusel:

1/3 cup of packed light brown sugar

1/3 cup sugar

1/3 cup all-purpose flour

4 TBL butter, softened

1 TBL ground cinnamon

1 cup finely chopped pecans or walnuts

Cake:

3 cups all-purpose flour, plus 1 TBL to toss with berries

1 TBL baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp salt

1 3/4 cups sour cream room temperature

1 cup light brown sugar

1 cup sugar

3 large eggs, room temperature

7 TBL butter, melted and cooled

2 cups fresh berries (or other fruit) sorted and stemmed

For the streusel:  Using your fingers, mix brown sugar, sugar, flour, butter and cinnamon together in bowl until mixture resembles wet sand.  Stir in pecans.

Adjust oven rack to middle position and heat oven to 350.  Butter two 9-inch square cake pans.  Whisk flour, baking powder, baking soda, cinnamon and salt together in a large bowl.  In a separate bowl, whisk together sour cream, brown sugar, sugar, eggs and melted butter until smooth.  Gently fold in egg mixture or other fruit with one tablespoon of flour and then fold into batter.  Scrape batter equally into prepared pans, smooth tops, and sprinkle with topping.

Gently tap pans on counter to settle batter.  Bake cake until tops are golden and puffed and toothpick inserted in centers comes out with few crumbs attached, 25-30 minutes.  Let cakes cool in pans for 30 minutes.  Serve slightly warm or at room temperature.

Laurence’s cookbook is a must for your library.  It’s full of those delicious, yummy recipes we long for after we’ve returned home from vacations.  It features first courses and starters, breakfast breads, pancakes, french toast and waffles, egg dishes, happy hour and sides, turndown favorites and Glen’s favorites.  You can purchase a signed copy directly from The Trellis House or from Amazon.