Do you like pancakes? Do you like crepes? How about popovers? If you said yes, then you’re in luck because you can make them all at the same time in the form of the delicious and dainty Dutch baby pancake (also sometimes called German pancakes).
A lot of people might think that pumpkin is an autumn-only ingredient. Well, let us confess, we use pumpkin all year ’round. Don’t judge. And Innkeeper Dave’s pumpkin bread remains our top-requested recipe. So we have it here just for you. Enjoy!
Oh, snickerdoodles, we love you so. The perfect combination of cinnamon and sugar wrapped up in a not-too-soft and not-too-crunchy cookie with a silly name, the snickerdoodle is a treat we like to make for guests when the weather turns cooler and the days get shorter.
For Christmas 2014, we wanted to mix up our Christmas cookie, but just a little bit. Each year for the holidays, we’ve done a chocolate-based cookie: mint chocolate chip, chocolate gingerbread, chocolate snickerdoodles, you get the point. This year, the chocolate is not only in the cookie but also in the form of a kiss (awwww).
|White Chocolate Chip Cookies with Cherries from the Inn on Mill Creek|
We tweaked a recipe we had for soft chocolate chip cookies, cutting some of the sugar and substituting white chocolate chips for milk chocolate, then adding dried cherries. Hello, cookie goodness. Here’s the recipe…let us know what you think!
|Cherry Chocolate Snickerdoodles from the Inn on Mill Creek B&B|
We had a lot of fun being part of the Visions of Sugar Plums Christmas Cookie Tour for the third year in a row. The Christmas Cookie tour is a public tour of B&Bs and Inns in and around Black Mountain, NC, and funds raised from ticket sales are donated to charity. As is our tradition, we chose a chocolate-based cookie for the Inn on Mill Creek’s 2013 cookie. Enjoy!
Apple season has begun in the mountains of Western North Carolina! We have our own little private orchard here at the Inn on Mill Creek Bed & Breakfast and we knew when the awesome-smelling apple blossoms came out at the end of April and looked this beautiful, that we were going to get a decent crop:
“Can Dave make his Soda Bread Muffins for us?” That’s a question we hear a lot from return guests at the Inn on Mill Creek Bed & Breakfast. Soda Bread (or its equally delish counterpart, the Soda Bread Muffin) is like the food version of the color white — it goes with everything. And it can be served at any meal, although we’re partial to breakfast for obvious reasons. The best part about this beautiful baked good is that Soda Bread is really easy to make. You probably already have most, if not all, of the ingredients in your kitchen.
Every once in a while, we get in the zone with baking and make a lot of one kind of thing. Lately, we’ve been on a muffin kick, and now it’s cookies. We’ve landed on a pretty awesome chewy chocolate chip cookie recipe, which is a variation of one from Pillsbury. Not a bad idea to double this recipe, because these go fast!