Tuesday, December 8, 2015

Gingerbread




1 cup butter
1 cup sugar
1/2 cup dark molasses
2 teaspoons ginger
1 teaspoon each cinnamon, cloves, and baking soda
3 cups all-purpose flour


Combine butter, sugar , molasses, spices and baking soda into a large bowl; then with an electric mixer beat until well blended.  Stir/knead in the flour until dough is of "rollable" consistency. Chill dough 30 minutes. Roll out and cut on lightly floured surface. Bake on cookie sheet @ 325 about 12 minutes.  Makes 24 cookies.



Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

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




Directions

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


Topping:

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





Ingredients

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

BUTTER CRUMB FILLING/TOPPING

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

Tuesday, March 31, 2015

Easter Pie





3/4 cup powder sugar, plus for garnish
3 eggs
2 teaspoon pure vanilla
1 tablespoon orange zest
1 - 15 ounce ricotta cheese
1/2 cup cooked rice
1/3 cup toaste pine nuts
6 sheets phyllo sheets, thawed
3/4 stick butter, melted


Blend powdered sugar, eggs, vanilla, orange zest, and ricotta in a  food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside
Preheat oven to 375

Lightly butter a 9-inch glass pie pan.  Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides.  Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, layering t in the opposite direction as the first sheet. Continue layering the remaining sheets,alternating and buttering each sheet.  Spoon the ricotta mixture into the dish. fold the overlapping dough over the top of the filling to enclose it completely. Brush completely with melted butter. Serves 8 - 10

Courtesy of Giada De Laurentiis

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

60 minute Cinnamon Rolls



1 cup warm water
3/4 c room temperature buttermilk
1/2 cup sugar
1/4 cup melted utter
3 tablespoons yeast
1/2 tablespoon salt
2 eggs
5-6 cups all-purpose flour

Filling:
3 tablespoons butter, melted
1 cup  brown sugar
2 tablespoons cinnamon






Frosting:
1/4 cup butter, melted
3 cups powdered sugar
2 teaspoons maple syrup
enough milk to make a spreading consistency
















Mix together water, buttermilk, sugar, melted butter and yeast in a medium bowl. Set aside for 15 minutes. Add salt,eggs, and flour and mix for 10 minutes. Cover and set aside for 10 minutes.  While mixture is resting prepare the filling. Mix together 3 tablespoons melted butter, brown sugar and cinnamon. Roll dough out to 18 x 16 rectangle,  sprinkle with the filling and roll up, pinch the open edge closed.  Cut into 18 pieces and place on a cookie sheet. Bake @ 400 for 12 - 15 minutes. Mix together the frosting and drizzle on the rolls while warm but not hot.




Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

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