Thursday, October 25, 2018

Our Signature Gluten-Free Chocolate Chip Cookie Recipe

As the owner, cook, hostess, and innkeeper of the Avenue Hotel Bed and Breakfast, it's important to me to do as much as I can to accommodate the needs and requests of my guests. One of the most frequent requests is for gluten-free options. One of my favorite recipes is actually an old classic with a local twist. You can find the original, "World's Best Chocolate Chip Cookies" recipe on page 235 of Breakfast and Beyond Too

As a small business owner, you learn early on to support the other small businesses around you as a way of moving all small businesses toward more success. One of my favorite places to visit is Coquette's Bistro and Bakery. They are 100% gluten-free and lucky for me they sell their gluten-free flour by the pound. Other gluten-free flour brands I have worked with and would recommend: 
  • Cup4Cup
  • Bob's Red Mill Gluten Free Flour
  • King Arthur 

What you will need: 

1 c. unsalted butter
3/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla extract
2 eggs
2 3/4 c. all-purpose flour 
1 tsp. baking soda
1 tsp. salt
3/4 c. toasted almonds, chopped
12-ounce bag semisweet Ghirardelli chocolate chips 

Your Process: 

Preheat the oven to 375 degrees. In shallow pan toast almonds for 3-4 minutes. Let cool. 

Mix butter, sugars, and vanilla until light and fluffy. Add eggs and beat well. 

Combine your preferred gluten-free flour, along with baking soda and salt. 

Stir wet ingredients together until well blended. The dough may seem stiff and dry. Don't be discouraged! It will come together. Keep working it. 

Once combined, stir in chocolate chips and toasted almonds. If you can, cover bowl in saran wrap and place in the fridge for 2-3 hours. This allows the fat to solidify and it allows the sugar to gradually absorb liquids in the dough. Both of which prevent spreading.

Bake in a 375-degree oven for 8-10 minutes. The edges of the cookies should begin to turn brown.

Remove from cookie sheet to cool. After a few minutes, enjoy!

Bon appetite! Gwenn, Your Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, April 3, 2018

Savory Croissant Baked French Toast with Dijon Mustard Poppyseed Glaze

The Avenue Hotel Bed and Breakfast, a Manitou Springs Colorado bed and breakfast,  entered the savory breakfast contest. As a the perfect Pikes Peak lodging accommodation we serve a full hot homemade breakfast each morning. The contest has two more rounds of voting, the Avenue Hotel Bed and Breakfast is now one of the top 4 finalists.

1 dozen Croissants
1 dozen eggs
1 ham steak (approx. 1 lb.), diced, sautéed in maple syrup
1 cup half and half cream
½ cup milk
½ onion, diced, sautéed to caramelized
2 tablespoons Dijon mustard
½ teaspoon salt
1 lb. 4 cheese blend

½ cup butter
2 tablespoons Dijon mustard
1⁄3 cup brown sugar
2 tablespoons Worcestershire
1 tablespoon poppy seeds

Dice ham steak and pan fry in maple syrup to glaze the ham. When
all the moisture has cooked off remove from heat; set aside. Dice onion
and sauté for about 7 minutes to caramelize; remove from heat and set
aside. Spray a 13 x 9 baking dish with non-cook spray. Preheat oven to
350 degrees. Cut croissants in half. In a large bowl whisk eggs and
half and half, milk, 1 tablespoon of mustard and salt. Submerge and
soak the bottom of each croissant in the egg mixture until soft, place
in baking dish. Continue until all croissants are in the baking dish.
Spread the remaining mustard on the bottoms of the croissants, layer
with ham, onion and cheese. Submerge and soak the tops of the
croissants in the egg mixture until soft and place a top on each bottom.
Bake for 20 - 30 minutes. In a saucepan, mix butter, brown sugar,
Worcestershire sauce, Dijon mustard and poppy seeds. Bring to a boil
and simmer for 2 - 3 minutes. Drizzle over croissants when serving

Sunday, March 25, 2018

It's Spring Time, Easter Pie

This custard pie is a light yummy Spring delight. Easy to make I did put in a pinch more orange zest.

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 toasted 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

Friday, March 23, 2018


1 cup butter
¾ cup brown sugar
¾ cup white sugar
2 eggs
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 ounce bag semisweet chocolate chips
¾ cup toasted almonds chopped, optional

Preheat oven to 375°.In a shallow pan toast almonds. Mix butter and sugars until light and fluffy. Add eggs and beat well.
Combine flour, baking soda, and salt. Stir wet and dry ingredients together until well blended. The dough is very stiff and dry and may seem as though it is to dry to combine, but it will come together. Stir in chocolate chips and almonds. Put round spoonfuls of dough on acookie sheet a few inches apart. Bake 8 - 10 minutes until edges are just beginning to brown. Remove from cookie sheet and cool on rack.
This is a great recipe for high altitudes.         Page 235 in my "Breakfast and Beyond Too " cookbook

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, March 9, 2018


2 cups warm water
1 tablespoon sugar
1 tablespoon yeast
1 1/2 teaspoons salt
1 tablespoon vegetable oil
 5 - 5½ cups bread flour

Preheat oven to 375°. Dissolve yeast and sugar  in warm water (110°) in large bowl; allow yeast to proof or foam (about 10 minutes). Add
 oil and 3 cups flour; beat for 2 minutes. Stir in 2 cups flour and salt to make a stiff dough. Place in oiled bowl, turn dough to coat all sides,
cover and let rise until doubled. Punch down and divide in half. Shape
dough into two long slender loaves. Grease a large cookie sheet. Place loaves  on the pan and cut diagonal gashes on top of each loaf (I use scissors). Cover and let rise until doubled. Bake for about 30 minutes. Note: You can sprinkle
or spray water on the loaves during baking if you want a really
crunchy crust

.Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, December 16, 2017

Honey Garlic Glazed Carrots, Roasted

Oh so simple and oh so delicious. I wasn't sure of the flavor combination garlic and honey they are some of best glazed carrots....enjoy!


    2 pounds large carrots, cut into 2 inch pieces (baby carrots will also work)
    ½ cup butter
    3 Tablespoons honey
    2 garlic cloves, chopped
    salt and pepper
    parsley, chopped for garnish


    Preheat oven to 425 degrees. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
    In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.
    Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.

From the Recipe Critic

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, June 9, 2017

Avocado-Mango Salsa

"This salsa is quick and easy to make, plus it's delicious! Once you taste it, you won't be able to stop eating it!"

2 mango - peeled, seeded and diced
1 red bell pepper, seeded and diced
3/4 cup chopped red onion
2 tablespoon white sugar

2 tablespoon olive oil
4 tablespoons white wine vinegar
2 avocado - peeled, pitted, and diced
1/2 teaspoon salt

Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt. Serves 6-8

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast