Monday, November 23, 2015

Sopapilla Cheesecake Pie Bars

2 (8 ounce) packages cream cheese, softened
1 cups white sugar
1 1/2 teaspoons  pure vanilla extract
2 (8 ounce) cans crescent roll dough
1/2 cup melted butter
¾ cup sugar
1 teaspoon ground cinnamon
1/4 cup honey
1/4 cup sliced almonds

Preheat an oven to 350 degrees F 

Beat the cream cheese with 1 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and roll each piece into the shape of a  9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, and then cover with the remaining piece of crescent dough. Stir together butter, 3/4 cup of sugar,  and cinnamon. Sprinkle the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Drizzle honey over the top along with the almonds. Cool completely in the pan before cutting into 12 - 16 squares.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, November 17, 2015

Toasted Coconut Butter Pound Cake

3/4 cup unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour 
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup plus 1 tablespoons buttermilk, divided
1 1/4 cups sweetened shredded coconut, toasted, divided
1/2 cup confectioners' sugar


Preheat oven to 350 degrees. Grease and flour a loaf pan or spray with non-stick cooking spray. Sift together flour, baking powder, and salt. In a large mixing bowl, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 cup coconut.

Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 - 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack.

Whisk together confectioners' sugar and remaining 1 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, November 11, 2015

Pumpkin Pie Crunch Cake

1-15 ounce can solid pack pumpkin
3 eggs
1-12 ounce can evaporated milk 
1¾ cup white sugar 
1½ teaspoon ground cinnamon 
1 box yellow cake mix 
1 cup chopped pecan
1 cup butter, melted

1- 8 ounce package cream cheese,
1 cup heavy whipping cream
½ cup powdered sugar
½ teaspoon ground cinnamon

Preheat oven to 350°. Grease bottom of a 9 X 13 in. pan. Combine pumpkin, evaporated milk, eggs, sugar and cinnamon. Pour into pan.
Sprinkle dry cake mix evenly over pumpkin layer. Top with chopped pecans. Drizzle butter over pecans. Bake for 50 - 55 minutes or until golden brown. Cool and serve with Whipped topping.
Topping: In a large mixing bowl whip cream cheese until light. Add cream and continue to whip until starting to thicken slightly. Add powder sugar and cinnamon and continue to whip until smooth and light.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, September 24, 2015

Fresh Raspberry Muffins

1 1/2 cup unbleached all-purpose flour
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg, lightly beaten
1/2 cup butter, melted
1/2 cup milk
1 1/4 cup fresh raspberries
1 teaspoon lemon zest

Preheat oven o 350 degrees. Line 12 muffin cups with paper liners, Sift the flour, sugars, baking powder, salt and cinnamon together into a medium size bowl and make a well in the center. Place egg, melted butter and milk in the well. Mix until ingredients are just combined. Fold in raspberries and lemon zest.  Fill each muffin cup 3/4 full with th batter.

Streusel Topping

1/2 cup chopped pecans
1/2 packed brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon lemon zest
2 tablespoons butter, melted

Combine the pecans, brown sugar, flour, cinnamon,and lemon zest in a small bowl. Pour in melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin. Bake until brown about 20 -25 minutes.

Page 52 of my Breakfast and Beyond cookbook.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, July 7, 2015

Bourbon Pumpkin Pie with Pecan Streusel Topping

2 eggs
1 - 8 ounce package of cream cheese
2 cups butternut squash or pumpkin, cooked and pureed
1 cup brown sugar
1/4 teaspoon salt
3/4 cup 1/2 and 1/2
1/4 cup melted butter
4 teaspoons bourbon
2 teaspoons pumpkin pie spice


1/3 cup butter
1/4 cup brown sugar
1/2 cup flour
1/4 teaspoon sea salt
1/2 cup pecan,chopped
In a small pot melt butter, cooking butter until it bubbles and turns golden brown.  Pour into a medium bowl.  Add brown sugar and stir until no lumps. Add flour, salt, and mixing until well combined.  Stir in nuts.

Preheat oven to 425 degrees.  Place one 9 inch home made pie dough into a 9 inch pie pan and press down along the bottom and all sides. Pinch and crimp the edges, cover and place in the freezer.

In a large bowl beat eggs. Mix in all ingredients and mix until smooth and completely combined. Pour into crust. Fit aluminum foil over the crust edges to keep from over browning.
Bake 15 minutes at 425, the reduce heat to 350 degrees and bake for another 30 minutes. Remove from the oven, sprinkle with topping, return to the oven and bake for another 10 minutes or until the knife comes out clean.  Cool.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, May 16, 2015

Salty Oatmeal Chocolate Chip Bars


1/2 c. butter, melted

1 1/2 c. light brown sugar

2 eggs

2 T. milk

1 T.  pure vanilla extract

1 t. coarse sea salt

1 t. baking soda

2 c. all-purposeflour

2 3/4 c. of old-fashioned oats

1 1/2 c. chocolate chips

3/4 c. flaked sweetened coconut

Preheat oven to 350°.

Spray a 9x13 pan lightly with non-stick cooking spray, set aside.

In a medium bowl combine butter, brown sugar, eggs, milk and vanilla. Mix until smooth. Mix in salt, baking soda and flour. Add in oats and mix until evenly combined. Stir in chocolate chips and coconut. Spread evenly into pan. 

Bake for 20 minutes until just set.
Allow to cool before cutting into bars.Cut into 24 bars.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, May 3, 2015

French Vanilla Muffin

5 T. butter, room temperature
1/2 c. white sugar
1 egg
3/4 c. sour cream
1/4 c. French Vanilla coffee creamer
1 3/4 c. all-purpose flour
1 1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt


1/4 c. butter
1/4 c. brown sugar
1/4 t. cinnamon
1/2 c. flour

First make the crumb topping. In a medium bowl, combine, sugar, brown sugar, cinnamon and flour. Cut in butter until a crumb forms.  Set aside.  Preheat oven to 350 degrees.  In a large bowl, cream butter and sugar together; beat in egg. Add in sour cream and French Vanilla creamer. Sift in flour, baking powder, soda, and salt. Mix dry ingredients into wet ingredients until just combined.  Batter is thick. Spray 12 muffin tins with non- stick cooking spray. Drop just enough batter into the bottom of the muffin tins to coat the bottom of the pan. Sprinkle some of the crumb mixture onto the batter top with more batter and top with the remaining crumb mixture. Bake for 18-20 minutes or until toothpick inserted comes out clean.  Makes 12 muffins.

 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast