It’s that time again….time for fresh, crunchy, delicious apples from Virginia. This month’s recipe features just that, apples. And who would have thought you could make a Blondie “healthy” just by adding apples to the recipe? As most of our readers know we serve a “sweet” dish as the final course of our 4-course savory breakfast. We have served these Apple and Brown Butter Blondies to rave reviews, with guests asking for the recipe.
- 1 1/4 cups butter
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup white sugar
- 1 cup packed light brown sugar
- 2 eggs
- 3 medium apples, peeled, cored and diced
- Heat butter in a large skillet over medium eat until light brown, then pour into a large bowl. Cover and chill 30 minutes, stirring once.
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Whisk together flour, baking powder, cinnamon and salt in a bowl. In another bowl, beat together browned butter, white sugar brown sugar and eggs with an electric mixer until smooth and creamy. Beat in the flour mixture until well combined. Fold in apples, then spread batter evenly in prepared dish.
- Bake until a toothpick inserted into center comes out with moist crumbs clinging, about 45 minutes. Transfer dish to a wire rack to cool.
- It took about 25 minutes for the butter to melt and brown, when cooking on low.
- I added the dry ingredients mixture little by little into the wet ingredients when combining the two.
- Serve the blondies topped with confectioners’ sugar or drizzle with caramel sauce.
The newest sensation on Pinterest, Instagram and Facebook…..Cloud Bread. Light, airy and grain-free this nearly no-carb, gluten-free dish can be enjoyed by everyone. At The Carriage House Inn Bed & Breakfast we are always on the lookout for delicious, easy gluten-free recipes as we seem to be receiving more and more gluten-free guests. We serve this entré as you would serve pancakes, with pure maple syrup and fresh fruit topping.
Ingredients and Directions:
- Separate 3 eggs.
- In a bowl, combine yolks, 2 tablespoons cream cheese and 1 tablespoon honey until smooth.
- In another bowl, beat egg whites and ¼ teaspoon cream of tartar with a hand mixer to stiff peaks.
- Carefully fold yolks into whites, then scoop onto 2 baking sheets coated with non-stick cooking spray, flattening into ten 4-inch rounds.
- Bake at 300°F for 30 minutes, until golden brown.
- Serve immediately.
**Sometimes to change things up a bit we have roasted sesame or poppy seeds and sprinkled them on top of the cloud bread. They add an extra dimension of texture and taste.
A scrumptious, three-bite, custardy mini-pancake filled with fresh, bursting blueberries and zingy bits of crystallized ginger will have you delighted and amazed that there’s a “new” pancake on the block! They are quick and easy to make and even good for you. Made with whole wheat flour, a touch of honey for sweetness, a tiny portion of butter and low-fat milk you will feel indulged and healthy. We purchase our fresh blueberries at the Community Market in downtown Lynchburg, VA. Blueberries are now in season so they are especially fresh and juicy.
- 3 tablespoons butter, melted & slight cooled plus more for the pan
- 3 large eggs
- 1 cup low-fat milk (one percent)
- 1/3 cup mild, light-colored honey
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
- 3/4 cup whole-wheat flour
- 1 cup fresh blueberries
- 2 teaspoons finely chopped crystallized ginger
- 1 tablespoon confectioners’ sugar
- Preheat oven to 325 degrees. Brush the wells of a standard-size, 12-count muffin an with butter.
- Whisk together the eggs, milk, honey, 3 tablespoons of the melted butter, the lemon zest and salt in a mixing bowl.
- Gradually whisk in the flour to form a batter, which will have small lumps.
- Distribute the batter evenly among the wells of the muffin pan, then add equal amounts of blueberries and crystallized ginger to each one.
- Bake, on the middle rack, until puffed and golden and the centers are set, about 20-25 minutes.
- Transfer to a wire rack to cool for about 20 minutes (the Clafoutis will sink, slightly, as they cool.)
- Run a knife around the edges to release them from the pan.
- Serve while warm with a dusting of confectioners’ sugar on top.
Easier to make than pancakes! Can be refrigerated for up to 2 days and re-warmed in the microwave oven for 20-30 seconds each. We serve these to our guests, at The Carriage House Inn Bed and Breakfast, with blueberry syrup, on the side.
For our loyal readers here is another unique and tasty savory breakfast or brunch idea. A delicious, special breakfast or brunch treat that is best prepared just before serving. The ingredients, though, can be prepped ahead of time and then you just need to combine them before cooking. Who thought they had enough frittata recipes? We, at The Carriage House Inn Bed and Breakfast, love them as do our guests. I’m confident you will also love them. They are nutritious, easy to prepare and combine standard grocery store ingredients in a special way. Enjoy!
Add some ground hamburger or Italian sausage to the mixture for additional protein.
- 2 1/2 ounces dried egg noodles
- 2-3 ounces sun-dried tomatoes packed in oil
- 3 1/2 ounces fresh spinach
- 3 scallions
- 1 tablespoon extra-virgin olive oil
- Spanish smoked paprika
- 2 tablespoons tomato paste
- 5 large eggs
- freshly ground black pepper
- 2-3 tablespoons crème fraîche or sour cream
- fresh flat-leaf parsley for garnish
Preheat oven to 350°.
- Bring a medium saucepan of water to boil over medium-high heat. Add a pinch of salt and then the noodles; cook according to package directions or until al dente. Drain and place in a large mixing bowl.
- Drain, then coarsely chop the sun-dried tomatoes and the spinach, keeping them separate. Trim the scallions, then cut the white and green parts on the diagonal into thin slices.
- Heat half the oil in an 8-inch ovenproof skillet over medium heat. Once the oil shimmers, add the sun-dried tomatoes, then sprinkle them lightly with the smoked paprika. Cook for about 1 minute, stirring once or twice, then stir in 1 tablespoon of the tomato paste and cook for 1 minute. Add the contents of the skillet to the noodles and toss to coat.
- Return the skillet to the stove over medium heat. Add the remaining 1/2 tablespoon oil, then add the chopped spinach and stir-fry just until wilted. Transfer the sun-dried tomato/noodle mixture into the skillet, along with the scallions. Cook for 2 minutes, without stirring until heated through.
- While that’s cooking, beat the eggs in the now empty mixing bowl; season lightly with salt and pepper. Pour into the skillet and cook for 2 minutes, undisturbed. Dollop the crème fraîche around the outer edge of the frittata, along with the remaining tomato paste. Transfer to the oven. Bake on the middle rack for 5-7 minutes, or until puffed and just set.
- Coarsely chop the parsley and scatter it over the top. Serve warm, cutting into wedges.
Winter and early spring months do not provide many fresh fruits or vegetables that are made into yummy breakfast dishes. But who doesn’t like a warm piece of quiche on a cold morning filled with delicious bacon, melty cheese and good for you spinach? We serve this dish as a spinach quiche or as a frittata (without the pie crust–which makes it ideal for our gluten-free guests at The Carriage House Inn Bed and Breakfast.) And we have served this dish as a lunch or dinner entré along side a fresh fruit or green salad. Check out the hints below to see how this dish can be a very flexible alternative to those picky eaters in your family by adding or deleting ingredients.
- 6 large eggs, at room temperature, beaten
- 1 1/2 cups heavy cream
- salt and pepper, to taste
- 2 cups chopped fresh baby spinach, packed tightly
- 1 pound bacon, cooked until crisp and crumbled
- 1 1/2 cups shredded Swiss cheese
- 1 9-inch refrigerated pie crust, fitted into a 9-inch glass pie plate
- Preheat oven to 375 degrees.
- Combine the eggs, cream, salt and pepper in a food processor or blender.
- Layer the spinach, bacon and cheese into the bottom of the pie crust.
- Pour the egg mixture on top of the spinach mixture.
- Bake for 35-45 minutes until the egg mixture is set and a knife inserted in the center comes out clean.
- Cut into 8 wedges and enjoy!
- We have made this into a frittata. Just eliminate the pie crust. It takes less time to cook as a frittata, watch it carefully.
- We have added artichokes, sliced cherry or grape tomatoes, Parmesan cheese or sausage bits to the egg mixture, either in addition to the ingredients listed above or in place of.
- Making a spinach quiche or frittata gives you the opportunity to go through your refrigerator and get rid of some of those vegetables before you have to throw them out.
- Here is the BEST TIP. When we make this as a frittata, we make them in silicone muffin cups. They are super easy to remove and if you have someone who can’t eat cheese you can leave it out of their fritatta. Likewise if you have a vegetarian leave out he meat in their breakfast. It is an easy answer when you are dealing with multiple dietary restrictions.
February is halfway over, Valentine’s Day is in 2 days, so we’re asking, why not prepare this delicious, decadent dessert for your sweetie? It’s got chocolate and caramel, so it can’t be all bad. Read the recipe carefully, don’t let the ingredients and many steps scare you. They really aren’t that hard to make. You will come out smelling like a rose!
- 6 oz. bittersweet chocolate (at least 70% cacao), melted, slightly cooled
- 1/2 tsp. kosher salt
- 3 large egg yolks
- 1/4 cup sugar
- 1 cup heavy cream, divided
Popovers and Assembly
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 3/4 cup flour
- 1/2 cup grated white cheddar
- nonstick cooking spray
- 1 cup sugar
Chocolate Mousse: Place chocolate and salt in a large bowl; set aside. Cook egg yolks, sugar and 1/2 cup cream in medium saucepan over medium heat, whisking constantly, until thick enough to coat a spoon, about 4 minutes. Pour over chocolate mixture and whisk until chocolate is melted and mixture is smooth. Let cool. Do ahead: mousse can be made 2 days ahead. Keep chilled.
Popovers and Assembly: Preheat oven to 425 degreesº. Lightly butter 10 cups of standard 12-cup muffin tin or two 6-cup popover pans. Whisk eggs in medium bowl to blend. Bring cream, milk, salt and pepper to a simmer in a medium saucepan; whisking constantly, gradually add to eggs. Whisk in flour, then cheese (no lumps should remain).
Divide batter among prepared muffin cups, fill remaining cups halfway with water, and bake 15 minutes. Reduce heat to 350° and bake until popovers are puffed, golden brown and crusty, 20-25 minutes longer. Turn out onto a wire rack and let cool.
Just before serving, line a baking sheet with parchment paper and lightly coat with nonstick spray. Fill a large bowl with ice water. Bring sugar and 3 Tbsp. water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, brushing down sides with a damp brush and swirling pan occasionally until mixture turns deep amber. Set the bottom of saucepan in ice water to stop the cooking process and firm caramel slightly (this will make it easier to work with when dipping popovers).
Working quickly and with 1 popover at a time, dip bottoms into caramel and set, caramel side down, on prepared baking sheet; let cool. (If caramel becomes too hard while dipping, reheat over medium-low heat to a workable consistency).
Once the caramel has set, mix mousse with a rubber spatula to loosen. Transfer to a pastry bag fitted with a 1/4″ pastry tip. Working 1 at a time, poke holes in tops of popovers with pastry tip and fill popovers with mousse.
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