Tuesday, February 24, 2015

Black Bean Hummus, Spicy

I love this hummus! Just the right kick!  This Black Bean Hummus is fast, easy, and healthy. It make a delicious  afternoon snack or great for parties.

1-15 ounce can black beans, rinsed and drained
1 garlic clove, peeled and coarsely chopped
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt
1 small jalapeno pepper, chopped
dash of crushed red pepper
2 teaspoons extra-virgin olive oil

In a food processor add all the ingredients. Process until smooth. Spoon into a medium bowl.  Drizzle extra olive oil over the top of the hummus and sprinkle with extra crushed red pepper, if desired. Serve with pita chips, corn chips or veggies.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, December 27, 2014

Butter Pecan Cake

I love nuts! This cake is rich, buttery and nutty! Served with vanilla ice cream or better yet Butter Pecan ice cream, to die for! The last few years this has become my Christmas cake. After all the pies at Thanksgiving and so much fruity stuff  I thought this cake was a great change.

3 cups pecans, chopped
1/4 cup butter
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup butter, room temperature
2 cups sugar
4 eggs
1 cup milk
2 teaspoons pure vanilla

Place pecans and 1/4 cup of butter in a baking pan, bake at 350 degrees for 20 - 25 minutes. Stirring often until golden brown and aroma is rick and nutty. Sift into a medium bowl flour, salt, and baking powder.   In  large bowl, cream butter and sugar for 2 minutes until light and fluffy. Beat in eggs, one at a time. Starting with milk and ending with flour, alternate incorporating the milk and flour mixture into the sugar and butter. Stir in the vanilla and 1 1/2 cups of butter pecans.  Pour batter into 3 greased and floured 9" cake pans. Bake at 350 degrees 25 - 30 minutes; remove from pans and cool.

1 cup butter
8 cups confections' sugar
1 -5 ounce can evaporated milk
2 teaspoons pure vanilla
 1 1/2 cups pecans
Cream butter and sugar, add milk and vanilla; beat until smooth. Stir in remaining pecans.  Spread frosting between layers, top and sides of the cake.

 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, December 20, 2014

Easy Chocolate Caramel Stuffed Cookies

I generally NEVER use a box mix for anything but I was feeling lazy and just happen to have a cake mix in the cupboard.  I dusted off the box and changed up the recipe a bit. The cookies cooled and everyone loves them.  Soooo... for an easy quick cookie fix here is a good one.

1 package devil's food cake mix
1/4 cup water
3 tablespoons vegetable oil
1 large egg
36 caramels
3/4 cup chopped toasted almonds

Preheat oven to 350 degrees. In a large bowl, combine cake mix, eggs and oil. Mix well (dough will be thick and sticky).  Roll tablespoonful's of dough into balls. Press caramels into each and reshape. Press tops of cookie balls into chopped toasted almonds and place an inch apart on a cookie sheet. Bake 8-10 minutes.  Cool for 2 minutes before moving to wire rack.  Yummy!

 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Sunday, December 14, 2014

Cheesy Sausage Puffs

A yummy fast easy appetizer! Finger food, cheesy, and spicy if you like. This recipe can be varied to your taste. Take out the red pepper and add olives, make this one your own!

1/2 pound  breakfast sausage, crumbled and cooked
1 1/2 cups biscuit mix  (make your own recipe below)
1/4 cup diced fresh red pepper
pinch of red pepper flakes, ground (optional)
2 cups shredded cheddar cheese
7 tablespoons buttermilk

In a skillet, cook and crumble sausage until no longer pink; drain and cool. In a bowl, combine biscuit mix and cheese; stir in sausage, red pepper flakes, and red pepper. Add buttermilk and toss with fork until just moistened. Preheat oven to 400 degrees. Scoop balls of 1 tablespoon of mixture onto a cookie sheet, one inch apart. bake for 12 - 15 minutes or until golden brown. Cool on wire rack. Baked puffs can be frozen; reheated at 400 degrees for about 7 minutes. Serve alone or with ranch dressing.

Biscuit mix:

6 cups flour
6 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening

Sift flour, baking powder,salt  into a large bowl 3 times. Cut in vegetable shortening until it resembles crumbs. Store in air tight container for up to 4 months. Use whenever recipe calls for "Bisquick" or you need a biscuit mix.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, November 10, 2014

Pumpkin Pie Baked French Toast with Cream Filling and Crumble Topping

Dang....that is a mouth full and oh so yummy! This easy to make baked french toast is wonderful for the fall with all the pumpkins and squash that need to be consumed. This is like having pumpkin pie for breakfast!

12 eggs, beat
2 cups 1/2 & 1/2
1 cup of milk
2 cups of pumpkin or squash puree
3 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
1 1/2 loaves of sourdough bread, cubed

Crumb topping:
1/4 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter, cut into cubes
1/4 cup pecan nuts, chopped
Combine all ingredients to form crumb topping. Set aside in the refrigerator until needed.

Cream Cheese filling:
2- 8 ounce packages of cream cheese
1/4 cup confectioner's sugar
1 egg
Beat ingredients together.

In a large bowl beat eggs; add 1/2 & 1/2, milk, pumpkin, pumpkin pie spice, and vanilla. Mix well. Stir in cubed sourdough bread, allowing bread to soak up milk and egg mixture while you prepare crumb topping and cream cheese filling. Preheat oven to 350 degrees.  Spray a 13 x 9 baking pan with non-stick cooking spray. Scoop out half of the soaking bread into the baking pan. Spread cream cheese filling over the bread. Scoop remaining soaking bread over the top of the cream cheese. Sprinkle the top with the crumb topping.  Bake 45 minutes or until golden brown. Let rest 5 minutes before cutting. Serve with whipped cream on top and a side of maple syrup

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Monday, October 20, 2014

Butternut Squash Apple Coffee Cake

I love Butternut Squash! Butternut Squash is far superior to pumpkin in flavor and texture when baking. I love Butternut Squash as a side dish it is a sweeter squash compared to other squash of the season. It really is easy to cook, toss the whole squash in the oven on a pan for an hour or so until tender. Remove from the oven let the squash cool, seed and puree.

Sift into a medium bowl:
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

In a large bowl beat together:
1/4 cup butter, room temperature
1/3 cup brown sugar
1 cup low-fat Greek yogurt
2 large eggs
1 1/2 cups pureed squash

Stir in dry ingredients until combined.  Fold in 1 cup of peeled  and diced Granny Smith apples.  Pour into a 13 x 9 pan sprayed with non-stick cooking spray. Pre-heat oven to 350 degrees.

Crumble topping:
1/3 cup brown sugar
1/2 cup walnuts, toasted and chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
Combine until crumbly. Sprinkle over batter.  Bake until toothpick inserted comes out clean, about  minutes.  Cool, dust with confectioners' sugar.

  Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, October 15, 2014

Banana Foster's Coffee Cake

This rich moist banana cake with a crunchy nutty baked on topping served warm is fantastic for any breakfast or brunch. Come to think of it, as a cake it could be served anytime, it is so delicious!  Made in a 13 x 9 pan this coffee cake will easily serve 16 but can be cut for 20. This is a simple recipe but does a few steps so plan a few extra minutes for prep.

The Crumb topping:
5 tablespoons butter, room temperature
1/4 cup sugar
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup walnuts, chopped

The Bananas:
2 tablespoons butter
1/2 cup brown sugar
3 large bananas, sliced in rounds
2 tablespoons dark rum

The Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/3 cup sugar
1/3 cup brown sugar
6 tablespoons butter, room temperature
2 eggs
1 teaspoon pure vanilla
1/2 cup buttermilk

Preheat oven to 350 degrees.
For Bananas:
Combine butter and sugar in a skillet. Place the pan over medium low heat and cook, stirring until sugar is dissolved.  Place the bananas in the pan cooking until the bananas start to soften. Slowly add the rum. Continue to cook until bananas are brown and sugar and rum have thickened.  Pour bananas into a small bowl and set aside until needed.

For Crumb topping:
Put all the ingredients, except the nuts, into a food processor and pulse just until the mixture form clumps and holds together when pressed. Turn topping into a bowl, stir in the nuts.  Cover and refrigerate until needed.

For the Cake:
In a large bowl beat butter and sugar at medium speed  a couple minutes until light and fluffy. Add the eggs one at a time, beat for one minute after the eggs are added. Add vanilla. Add flour and buttermilk alternately ending with the flour. The batter will be thick and creamy.  Add the banana foster's mixture and mix on medium speed, integrate the bananas so there are no visible clumps. Spray a 13 x 9  pan with non-stick cooking spray and pour batter into the pan. Remove crumb topping from the refrigerator and break into small pieces. Scatter crumbs over the batter.
Bake for 45 -55 minutes or until toothpick inserted into center of the cake comes out clean.  Transfer to cooling rack. Serve warm.  Serves 16

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast