Hi, Blog Readers and Foodies!
This weekend was busy at the inn. We were almost full last night! (Not bad for March). The weather was quite warmer (45-50 degrees). Yippee!
I have been recuperating from the flu going around just in time. It really zonked me out during the week. I got so inspired this weekend, however, cooking and made some Banana-Almond Crescent Cookies. These are shaped like little moons and the ends dipped in semi-sweet chocolate. So cute! Lots of work on Friday but I couldn't resist. I had some of the dough left over, put the whole semi-sweet chips in it-and, in addition to my Bailey's Irish Cream-Chocolate Cookies on Saturday--served them as Monkey Chunky Chocolate Chip Cookies the next day (2 different cookies).
Oh, incidentally--to jazz up any cookie, melt the chips in the microwave, dip the ends in the melted chocolate, then cool completely on wax paper. Common sense: humid, hot weather is not kind to these dipped cookies!
For Sunday breakfast I made a Cinnamon Bread Baked French Toast topped with a Fresh Apple-Cranberry Syrup. The syrup was made by melting some butter (at a medium heat), sauteing some chopped apples, then whole cranberries, adding a "hand grab" of brown sugar, some cinnamon, nutmeg, and allspice, and some maple syrup. This tasted great on the French Toast. Just remember to not overcook the apples so they have a little bite. Fresh sliced peaches syrup (canned are too soft) would be nice on any French Toast (with or without the cranberries--just omit the allspice.) Served with whipped cream and powdered sugar dusted on top, this breakfast entree looked great for this beautiful morning. Great way to get fresh fruit in at breakfast!
Anyway, I will be posting a CONTEST this week that I am very excited about. Please check back (hint: all winners get a part of the inn breakfast delivered to your door!!).
Thanks for reading the blog today.
Keith
Your Maine Innkeeper
Naples, Maine
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