Friday, December 14, 2012

Gluten Free Peanut Butter Cookies

1 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon baking powder
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. In a mixing bowl combine all ingredients, beat for one minute.  Scoop batter into a 1 inch ball and roll in white sugar; place on cookie sheet.  With a fork press the classic cross-hatch pattern into cookies.  Bake for 10 - 12 minutes. Makes 24 cookies

Enjoy! Gwenn David Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, December 11, 2012

Oatmeal Muffins

The historic Avenue Hotel Bed and Breakfast in downtown Manitou Springs offers great lodging accommodations  near Colorado Springs for romantic getaways, vacation travel or for a restful retreat which includes a fantastic full breakfasts. This recipe is for one of the muffins we serve in the mornings.



1 cup oatmeal
1 cup sour milk
1 egg
1 teaspoon vanilla
1/3 cup oil
1/2 cup brown sugar
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/2 cup raisins
1/2 cup walnuts
1/4 cup sugar
1 teaspoon cinnamon

Crumble topping:
2 tablespoons butter
1/4 cup brown sugar
1/3 cup all-purpose flour
 1/4 teaspoon cinnamon
Blend together to form crumble topping.


 Sour milk. Mix 1 cup milk with 1 teaspoon lemon juice.  Add oatmeal to soak in bowl with sour milk.  Add beaten egg and vanilla.  In a separate bowl combine flour, brown sugar, salt, soda, cinnamon, and baking powder. Whisk together.  Pour oatmeal mixture into flour mixture combine just until mixed. Add in raisins and nuts.  Prepare muffin tins. Fill the tins 2/3 full. Sprinkle with cumble topping . Bake at 375°F for 20 minutes.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, December 7, 2012

Lemon Snowball Cookies

1 cup butter
1/4 teaspoon salt
1/2 cup powdered sugar
2 teaspoons grated lemon rind (zest)
2 cups all-purpose flour

Preheat oven to 350 degrees. In a medium bowl, beat together the butter and salt until soft and fluffy. Mix in the powdered sugar and the lemon zest. Add the flour, mixing until well combined. form into 1" balls; a teaspoon cookie scoop can be used if desired. Place balls on baking sheet. Bake the cookies for 12- 15 minutes.They should be very light brown on the bottom and feel set on the top.  remove cookies from the oven, let cool on baking sheet 3 minutes.  When still slightly warm roll cookies in powdered sugar. Let cookies cool completely and sprinkle with edible glitter, if desired.
Makes 50 - 60 cookies. 

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast