Often, after we serve our guests their mouth-watering candlelit, gourmet breakfast for the day at our Asheville Bed and Breakfast we are asked for the recipe of some item they have just eaten. Such a request is the thrust of this blog. This blogs for you Meg.
A little bit ago I began my breakfast prep in a quandary about what to make that morning. Polled the guests in house for any dietary restrictions present and none found. The fare that particular morning was to be an egg so I was of the mind for something a bit on the sweet side but not cloyingly so.
I settled on Streusel Coffee Cake Muffins. I think if you try it you too will find it a favorite and versatile mainstay with nearly universal appeal.
Streusel Coffee Cake Muffins Turn oven on 375 degrees
3 Tablespoons unsalted butter
1/4 cup packed light brown sugar
1/4 cup quick oatmeal or old fashioned oats ( I use the latter)
1/4 cup all purpose flour
1/4 cup chopped walnuts or pecans
1/2 tsp. ground cinnamon (we use Saigon cinnamon)
2 cups all purpose flour
2/3 cup packed light brown sugar
1 T. Baking powder
1/2 tsp. soda
1 tsp. ground cinnamon
1 cup buttermilk
1/2 cup unsalted butter, melted
1 large egg
Topping instructions: Combine butter, brown sugar, oatmeal, or oats, flour, nuts and cinnamon in bowl. Mix with your fingers until crumbly and well blended. Set aside.
Batter: In large bowl combine flour, brown sugar, baking powder, baking soda and cinnamon. Stir until well blended. In a separate bowl , whisk together the buttermilk, melted butter and egg. Pour this solution into the dry ingredients bowl folding only just enough to combine the ingredients until evenly moistened. DO NOT OVERMIX MUFFINS. It will result in very tough muffins.
Divide the batter evenly into muffin compartments, either sprayed with Pam or in paper (your choice) Sprinkle the top with the crumb mixture. Bake until tops are golden and inserted toothpick comes out clean.
Check at 18 mins and move forward from there. You can bake more; you cannot bake less. Cooking times are varied contingent upon size of muffin tin used.
In the realm of “afternoon treats” which are a mainstay At Cumberland Falls Bed and Breakfast Inn I would definitely say that brownies are a favored treat. While we accommodate folks not wishing to indulge in treats with fresh fruit, nuts or trail mixes most of our guests feel that while they would not engage in these treats routinely they sincerely enjoy them on vacations.
For the fair Meg who wanted this recipe I am sharing it with all of you.
Brownies: 17 1/2″X11″ baking pan Turn oven to 375 degrees
2 sticks unsalted butter
8 ozs. of fine bittersweet chocolate
1 1/4 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 cups sugar
4 large eggs
2 tsp. vanilla or if you really want the best of the best…2 vanilla beans scraped
1 1/2 walnut pieces
You can/or cannot add chocolate chips. Meg, you had the chocolate chips!
Frosting: Have this ready by the time the brownies are finished as you pour mixture on while they are warm.
1/2 cup butter
2 T. dark, good quality cocoa
1/4 cup milk
3 cups or a bit less (check consistency) of powdered sugar
1 tsp. vanilla
In a saucepan combine butter, cocoa and milk. Heat to nearly boiling while stirring. Mix in powdered sugar and vanilla mixing until smooth. Pour warm frosting right over the Brownies as soon as you take them out of the oven.
Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast