Make It Better Brownies

I considered many names for these extravagant brownies: InnDulgent Brownies, Decadent Brownies, Triple Threat Brownies (2 kinds of chocolate plus a touch of coffee,) North of the Border Brownies (just north of being too sweet or rich) and as suggested by my taste-tester husband, the Best Brownies Ever. And while this particular recipe is ideally suited for serving in your home or bed & breakfast inn (to warmly welcome arriving guests or as a special, late-night treat,) these brownies would also make a perfect addition to potluck dinners, picnics or just to whip up when you’re craving something slightly shy of cake or fudge. But yesterday, I made these brownies especially for one, very important person—my littlest lovest and the apple of mommy’s eye.

After being poked, prodded, examined and inspected by an ophthalmologist wearing, at times, a quite intimidating version of what looked to be a miner’s hat, it was determined that my sweetest gator-angel (who is as strong as an alligator but as sweet as an angel,) has a small cyst growing on her eyeball. Located where the sclera (the white part of the eye) meets the iris (the colored part,) how or why this cyst-like growth developed is beyond the ophthalmologist’s knowledge at this point, as she is (to the best of everyone’s knowledge,) an otherwise healthy child. But the possible causes of this cyst-like formation range from annoyingly minor to potentially horrific, which is both a comfort and a distress.

Taking the classic, “Let’s get the inflammation under control and watch her progress for a few days,” approach, the doctor prescribed steroidal eye drops with antibacterial properties to prevent infection as her eye is showing some signs of distress from the little invader. Informing me that the cyst could simply go away on its own in weeks or months, to telling me that if it becomes enlarged or worsens, putting pressure on her retina, she would probably need a full, physical work-up to determine if there are any underlying illnesses, disorders or tumors present. For now, I’m feeling a bit stunned and praying the unwelcome cyst disappears as quickly as it came, which was a mere 2 days ago. As a precautionary measure, we have an appointment with her regular pediatrician today to get things checked out further.

In addition to more hugs and kisses and kisses and hugs, as well as all sorts of, “Mommy will make it better,” tactics, I decided to spoil my sweetest gator-angel by making her a super-special treat to enjoy last night—my homemade, Make It Better Brownies. Created with lots and lots of love, a hearty dose of well wishes and a little (actually a big) prayer for all that chocolatey goodness to work some magic, never have a 13×9″ pan of anything held so much hope. Maybe in 2 days time the little cyst that suddenly appeared will disappear as quickly as it came and my fear of the unknown will be no more.

After all, outside of wanting her children to be happy, there’s nothing a mother wishes for more than her children to be healthy. There’s simply no greater gift in life.

Make It Better Brownies

(recipe courtesy Inn Cuisine, on behalf of my gator-angel and adapted from a recipe for The Best Brownies, featured in the 13th edition Fannie Farmer Cookbook by Marion Cunningham)

• 5 ounces Unsweetened Chocolate
• 3/4 cup Butter (1 & 1/2 sticks)
• 4 Eggs
• 2 tablespoons Vanilla
• 1/2 teaspoon Salt
• 2 & 3/4 cups Sugar
• 1 & 1/2 cups All-Purpose Flour
• 1 & 1/2 tablespoons Instant Coffee granules
• 1 package (approximately 11 ounces) semi-sweet Chocolate Chips (I used Hershey’s)

Preheat oven to 375 degrees for baking.

Assembly

In a heavy-bottomed saucepan, melt butter and chocolate together over low heat, stirring often. When the mixture has melted, remove from heat and allow to cool.

In a medium-large mixing bowl, add eggs, vanilla, salt and sugar and beat on low-medium speed for 8 to 10 minutes, mixing well. By hand, gently stir in the cooled chocolate mixture and instant coffee granules until lightly mixed. Next, add the flour, stirring (or folding) gently and until just blended (and no more.) Now add the entire, 11-ounce package of chocolate chips and lightly stir until entire mixture is combined.

Pour the brownie batter evenly into a well-greased 13×9″ baking pan (if using a glass baking dish (Pyrex,) place dish on a baking sheet during baking.) Bake brownies at 375 degrees for approximately 25 minutes. When brownies are done, the center should still be somewhat moist.

Remove pan or baking dish from the oven and allow to cool and settle for 2-3 hours. When cooled, cut into 2×2″ squares.

This recipe will produce approximately 2 to 2 & 1/2 dozen squares when cut as directed.

Perfected Poppy Seed Muffins with Fresh, Lemon Glaze

After producing 1 dozen of the most flavorful yet flat and dense hockey pucks poppy seed muffins on Mother’s Day morning, I decided to review muffin baking 101 in order to rectify my muffin faux pas. Along the way I discovered a few, basic, muffin-making tips of which I was previously unaware or had somehow forgotten.

Awaking this morning with a sense of dogged determination and armed with my new found muffin know-how, I set out once again to bake moist, gorgeously-domed, tasty muffins and perfect my own recipe. And so it is after much trial and error, I am pleased (and relieved) to report that these Poppy Seed Muffins are not only inncredible, but alas, they are definitely inn-worthy.

A perfect addition to any breakfast, brunch or afternoon tea, these cake-like muffins become even more delightful when drizzled with the accompanying recipe for fresh, lemon glaze. Quick and easy to make, these Poppy Seed Muffins are ideal for serving at home or at a bed & breakfast inn.

Before beginning to bake, here are a few, useful tips to review, sure to get you on your way to perfecting these heavenly muffins:

1. Regardless of what kind of muffins you are baking, ingredients should be brought to room temperature before mixing and combining.
2. Unless otherwise stated, prepare and combine the dry ingredients in 1 bowl, and the wet ingredients in another.
3. After mixing the dry ingredients, form a well in the middle for holding the moist ingredients until combining both.
4. Combine the wet and dry ingredients gently, without over-mixing. I prefer the “fold” technique rather than stirring. It doesn’t get more gentle than that.
5. Combine the wet and dry ingredients until the dry ingredients are just moistened. Any more than that and you risk over-stirred (or over-folded) batter, which increases your chances of producing dense, tough, hockey pucks muffins.
6. When greasing your muffin tin or paper liners, grease only the bottoms and up 1/2 of the sides.
7. While most muffin recipes call for the cups to be 2/3 full, for this particular recipe, fill the muffin cups 3/4 full.
8. Fully preheat your oven to the correct temperature before adding muffins for baking.

Now, ready to bake some of the most delicious muffins ever? Recipes provided after the jump… Read the rest of this entry »

Presentation Matters: An Invitation to Brunch

As Inn Cuisine begins the first week into into matters of presentation, I couldn’t think of a more appropriate place to get started than with An Invitation to Brunch. I’m not talking about a hand written note in your finest calligraphy, the kind of invitation you send out in an email, or even the kind you print from your computer on heavy card stock. I’m talking about the kind that literally invites your guests to sit down at the table and partake of the meal set before them.

Simple, elegant and tidy—who could resist an invitation like this with the tantalizing aromas of freshly brewed coffee, just baked cinnamon rolls and a hearty strata filling the air?

I learned this napkin-folding technique some years ago from an uncle who dabbled in professional catering services here in Kansas City. Some of the events he designed for were casual affairs—lazy, afternoon dinners at a friend’s house and lively, outdoor, rehearsal dinners for summer wedding parties; and some of the events were more formal affairs—black tie benefits, art gallery openings, fund raisers and more. But regardless of the affair, my uncle always managed to bring a touch of elegance to the event: from his trademark touch of formality, to a touch of fantastical whimsy and sometimes, merely, an invitation to brunch.

I’ve since seen this presentation a number of times, both at events I’ve attended and in Martha Stewart’s fabulous book, Good Things for Easy Entertaining, circa 2003. Perfectly suited for any meal of the day, I invite you to put this Invitation to Brunch in use at your own home or bed & breakfast inn. It’s just one of those easy, attractive and eye-catching details that will make your guests feel welcomed and special. And truly, isn’t that where all matters of good presentation begin?

(Folding instructions and photo tutorial provided after the jump…)

Read the rest of this entry »

Party Fare From The Circle S Ranch & Inn: Jack’s Enchiladas

With Mother’s Day just around the corner, the Circle S Ranch & Inn of Lawrence, Kansas provides its guests with an unique opportunity to spoil the mom in your life, whether it’s your birth mom, adoptive mom, stepmom, grandmom, mother of your children, mother-in-law, or even yourself. So what do you say? Grab your special mom and a few of her best girlfriends and thank her for all she does by treating her to a one-of-a-kind slumber party—bed & breakfast style! (And if you’re unable to get away for Mother’s Day, don’t worry! The Circle S Ranch & Inn is providing one of their most popular slumber party recipes so you can spoil mom at home with a fun, easy-to-make dinner!)

Innkeeper’s Note: Jack uses many bases for his enchiladas and one of my favorites is this chicken and sauteed veggie recipe. Zucchini and yellow squash, with mushrooms and asparagus are a great combination, especially with a few red or yellow peppers thrown in too! Just saute in olive oil adding salt and pepper, then use in place of, or with, your own favorite enchilada filling or sauce.

• 1 large Zucchini, peeled and sliced
• 1 large Yellow Squash, peeled and sliced
• 3/4 cup Mushrooms, sliced
• 1/2 bunch (approximately 1/2 pound, or more if you like) Asparagus, rinsed, trimmed and cut into bite size pieces
• 1 large Red Pepper, chopped
• 1 large Yellow Pepper, chopped
• 2 cups shredded Mexican Blend Cheese
• 6 Chicken Breasts
• 6-inch Flour Tortillas
• your favorite enchilada sauce, cheese sauce or salsa for topping (made in advance, of course)

Preheat oven to 350 degrees for baking.

Assembly

Boil 6 chicken breasts until fully cooked, allow to cool, then shred. In a large skillet, saute the prepared veggies in olive oil, adding salt and pepper to taste. When veggies are soft, combine in a large mixing bowl with shredded chicken and 1 cup of the shredded Mexican blend cheese. Blend well. Reserve the other cup of shredded cheese for topping.

Place a couple spoonfuls of chicken and veggie filling inside 6″ flour tortillas, and place finished tortillas (seam side down) in a greased 9×13″ baking pan as you roll each one. When finished, cover all with your favorite enchilada sauce, cheese sauce or salsa. Sprinkle the reserved cup of shredded cheese on top and place in a 350 degree oven for approximately 25 minutes or until cheese is melted and enchiladas are bubbly. Serve warm with black beans and rice, tomatoes, shredded lettuce and sour cream.

This recipe may be made up to 6 hours in advance and refrigerated until ready to bake.

Makes approximately 4-6 servings.

Help: Inn Cuisine Needs Your Recommendations

6:30 yesterday evening, in the middle of celebrating Cinco de Mayo (at home) the way we typically do, with: homemade salsa verde, chicken enchiladas (a twist on a recipe provided by Mike of Mike’s Table,) black bean & corn salad, fresh tortilla chips, pico de gallo, and the best darn Meyer lemon margaritas a person could hope to drink—our blender sprung a leak!

Our trusty Krups blender developed a crack the size of Montana (actually, it was only the size of Kansas City,) but nonetheless our heavy duty, ice chopping/crushing monster cracked under the pressure and our first pitcher of frozen Meyer lemon margaritas was also our last.

Now that we’re in the market for a new, heavy duty, ice chopping/crushing blender, I am looking for your recommendations. What are your experiences with blenders? Any suggestions or warnings as we prepare to go shopping?

We primarily use our blender for shakes, smoothies, margaritas and daiquiris, so any recommendations you have would be appreciated, as I firmly believe that consumer testimonials are golden when choosing a new appliance.

Thanks in advance for your help!