Happy Thanksgiving

November 26, 2015 by braytonbb

Give Thanks



Scott and I would like to wish everyone a Happy Thanksgiving! I am taking the day off and NOT posting any recipes. You may visit our recipe blog though and feel free to take away anything that may work for your Thanksgiving or anytime for that matter. We want to say thank you to all our past guests and hope that you are spending this holiday with friends and/or family. We also want to thank those of you who are staying with us this holiday season since we know you have many choices when it comes to where you relax and lay your head in the evening.

Celebration of Lights

November 23, 2015 by braytonbb


The Night We Met The Town Quack

The Celebration of Lights is a truly magical sight to see. Beginning tomorrow, November 24th through December 31st. in Menominee Park, on the shores of Lake Winnebago, the park will be transformed into a mile of illuminated holiday wonder from 5:00-9:00 PM daily.  Just 14 years ago when this began, it started out with a few lighted trees, a couple of displays and not  many people knowing how this would grow in just a few short years. This event now attracts over 13,000 vehicles filled with family and friends ooohing and aaaahing over nearly a million twinkling lights.

A 100 foot tree with sculptured scenes  and animated light displays will be scattered throughout the park. Fill the car up and bring your camera to take pictures with the reindeer and Santa. Don’t forget to bring a non perishable food item to get a $1.00 off.



Apple Pie Pancakes

November 19, 2015 by braytonbb

These apple pie pancakes will be a hit for those who can’t wait for the big meal on Thanksgiving. Start the day off right by treating your family to these homemade, fluffy pancakes with sauteed cinnamon apples and a touch of streusel topping. I am getting hungry just thinking about these pancakes that we made last weekend for some guests.

Apple Pie Pancakes w/ streusel topping – Serves 3 apple pie pancakes with streusal topping

Apple Topping – 2 apples (any kind), 2 TB butter, 2 Tb brown sugar, 1.5 tsp. cinnamon, and 1/2 C maple syrup

Streusel – 3/4 C sugar, 3/4 C flour, 2 tsp. cinnamon, and 1/4 softened butter. (mix all ingredients until crumbly)

Pancakes – 1.5 C flour, 3 tsp. baking powder, 1.5 tsp. cinnamon, 1 TB sugar, 1 1/4 C milk, 1 egg, 3 TB melted butter, and 1 tsp. vanilla

Peel apples, core and dice. In a saucepan add 2 TB butter, brown sugar, cinnamon, maple syrup and apples. Cook on medium heat for about 5 minutes until apples are softened, stirring occasionally. Turn heat off, cover and set aside.

For the pancakes, whisk together milk, egg and vanilla. SLOWLY pour melted butter into milk mixture, make sure not to set the eggs. Pour wet ingredients into the dry ingredients and stir until combined.

Pour batter into warm skillet  and flip when bubbles start to form. Cook until golden brown. When pancakes are ready, top with apple mixture and streusel.

You will have extra streusel left over. I keep mine in the fridge until I need to use again for more pancakes or muffins.



Christmas is in the air

November 16, 2015 by braytonbb

Christmas is in the air! Can you sense it? I have always said, one holiday at a time. I feel like Thanksgiving doesn’t get enough credit. As soon as Halloween is over, the Christmas decorations are up in all the stores.I mean our annual parade was just last week, so I felt that it was important to let you all in on a couple of my favorite exhibits each year in Oshkosh. Nutcracker in the Castle at the Paine Art Museum and Deck the Halls at the Oshkosh Public Museum. Both of these exhibits are right across the street from each other, so its easy to go right from one to the other.

NutcrackerThe Nutcracker in the Castle begins this Friday, November 20th and goes through January 4th. The Paine Art Museum transforms this historic mansion into an original production of the Nutcracker Fairy Tale with scenes from the holiday story.  Starting out with the opening party scene with a giant Christmas tree to the Magical Land of Sweet and the enchanting Sugar Plum Fairy, with the tale unfolding throughout each of the elaborately decorated rooms.  There are three different way to visit and enjoy the experience of the Nutcracker. You can take a self guided tour, candlelight tour or a guided tour each offered at separate time.  Whatever you decide, do not forget to visit the Sugar Plum Fairy’s Cucpake cafe for one of Tamaras Cupcakes scrumptious treats.



christmas balls

Deck the Halls begins this Sunday, November 22nd and goes through January 3rd. This is the third year for the Oshkosh Public Museum to be open for this amazing experience with holiday decorations reminiscent of the times that the Sawyer family resided here. The second floor gallery exhibits a life size Christmas village that showcases toys representing difference decades from 1930-1990. At the center of it all is the unbelievable detailed Magnusen family wooden toy circus. Be sure to watch out for the museum elves as well and they have come up with some new hiding places.



Malted Milk Ball Creme Brule

November 12, 2015 by braytonbb

Malted milk and  creme brule and tiramisu are all my favorite desserts and/ingredients. I am still working on a worthy tiramisu recipe but this malted milk ball creme brule really takes it over the top. The Whoppers candy crushed up and caramelized really adds another dimension to this dessert. This recipe was inspired by geezlouise website. Thank you!

malted  milk ball creme bruleMalted Milk Ball Creme Brule – Serves 6

1 1/4 C whipping cream, 1/4 C malted milk powder, 1 TB dark cocoa powder, 3 large egg yolks, 1/4 C sugar, 1 tsp. vanilla, 1/2 raw sugar(topping) and a handful of crushed Whoppers.

Preheat oven to 300 degrees. Heat the cream in a small sauce pan over low heat. Warm until the cream is hot but not boiling.  Once the cream is hot, turn off the heat and mix in the malted milk powder and cocoa powder.  Whisk until combined.

In a separate bowl, combine yolks, sugar and vanilla.  Slowly whisk in the warm cream a little at a time.  Pour through a fine mesh strainer to remove anything that may not have mixed well.

Place 6 ramekins into a shallow baking pan. Fill each ramekin about three quarters full with the creme brule mixture.  Fill pan up to 1″ with boiling water.  Put pan in oven and bake for about 25 minutes but check about half way through.  Your custard should be set but also still jiggles, but not watery. When done, remove and allow to cool slightly.  After about 10 minutes lay a piece of parchment paper over the ramekins and put in the fridge for a couple of hours to cool.

When cooled, sprinkle raw sugar to form a thin layer and torch to caramelize the sugar or broil, but watch carefully. It doesn’t take lake. Crush up you whoppers and then sprinkle over the sugar. Torch or broil again.  Serve at room temp and be prepared to melt with each spoonful. YUM!

WBBA Conference

November 9, 2015 by braytonbb

Scott and I are away for an annual conference for the Wisconsin Bed and Breakfast association for the next few days. We do have an interim innkeeper holding down the fort for us while we are away networking with another innkeepers and learning about new industry trends.

Each year the Wisconsin Bed and Breakfast Association (WBBA) holds an annual conference somewhere in a different part of state. A few years ago it was right in our back yard just a few short blocks away from us. This year we will be traveling to Eau Claire. We start off with a tour and dinner at the Leinenkugel Brewery in Chippewa Falls before sitting down on Monday morning to many great speakers and topics that range from new and exciting breakfast offerings to website design. This year the Minnesota group joins us, so it will be great to see some new faces. My favorite day is Tuesday where a trade show takes place and I can get my hands on reordering more of the great Comphy Co Sheets we keep on our beds, Turkish Towel robes, Sunset Hill coffee  mugs and hopefully find some new items we just can’t live without here at the inn. I can’t wait to update you when we get back from small vacation and educational few days.

Pumpkin Spice Donut Holes

November 5, 2015 by braytonbb

Pumpkin spice donut holes are the rage these days it seems. Well, I don’t know about donut holes but pumpkin spice is for sure. Everywhere you look there is some promotion. I get it though, Its that time of year and who doesn’t like pumpkin? Well, I have found a few people, but not too many. I hope you are not tired of all the pumpkin and apple recipes I have been putting out, but it just seems like the right time. I pulled this recipe off of seededatthetable.com and I couldn’t be happier with it since they are baked and not fried! Lets just say, I had my share of several of these little tasty treats. I wasn’t sure how to photograph these guys, but trust me. They are well worth it!

Pumpkin Spice Donut Holes – Yields 36 pumpkin spice donut holes

1 3/4 C flour, 2 tsp. baking powder, 1/2 tsp. salt, 3/4 tsp. cinnamon, 1/2 tsp.nutmeg, 1/2 tsp. pumpkin pie spice, 1/2 C vegetable oil, 1/2 C brown sugar, 1 egg, 1/2 tsp. vanilla, 1/2 can of pumpkin puree, 1/2 C milk( I used skim).

Coating- 1/2 C sugar, 2 TB cinnamon and 4oz. melted butter

Preheat oven to 350 degrees. Whisk flour, baking powder, salt, cinnamon, nutmeg and pumpkin spice together. In a separate bowl mix the pumpkin, oil, sugar, egg, milk and vanilla together. Combine all ingredients until it creates a dough.

Spray a mini muffin pan well. Spoon batter into mini muffin container. Bake for 10 minutes or so. Allow to cool for a couple of minutes. I rolled my around in my hands to make them a little rounder so they looked  more like holes than mini muffins.

For the coating, melt butter. In a separate bowl mixing cinnamon and sugar. Dip the donut holes in the butter and then roll in the sugar mixture. Eat while warm. If they last past a day, they are still good, but they do become a little gooey, so I think its best just to eat them all or share them.

Oshkosh Farmers Market

November 2, 2015 by braytonbb

The Oshkosh Farmers market moves from our lovely downtown to indoors this weekend. Ever Saturday until June from 9:30-12:30 approx. 40 vendors will be offering fresh, in-season fruits and vegetables, eggs, honey, syrups, cheeses, pasture-raised meats and poultry, fish, jams and preserves. A variety of handcrafted items are also available throughout the season.  Local food artisans bring fresh baked goods, candy, prepared foods and other goodies.  Ready to eat foods are available in the kitchen from local businesses. This Saturday The Roxy Supperclub will be providing great eats and music by Bob & Ernie will be enjoyed by all.  You can visit OSFMI to find a list of Who’s Doing What, a Market Layout (updated every Friday) and our Weekly Events for a list of our popular scheduled musicians.

The OSFMI is located in the Multi-Purpose Room at the rear/north side of Merrill Middle School, 108 W New York Ave. Ample parking is available right outside the entrance door #23. Best of all, it’s free!


Gluten Free Pumpkin Oatmeal

October 29, 2015 by braytonbb

Whether you are gluten free or not, this pumpkin oatmeal will be sure to win you over. Its more hearty than what you would imagine, easy to make for just one or a crowd and it literally only takes about 40 minutes from start to finish. I just used gluten free oatmeal, but go all out and use Quaker Oats or whatever you have on hand. Seems like the perfect breakfast to me on this breezy fall, almost Halloween kind of day.

Gluten Free Pumpkin Oatmeal – serves 4 (8 oz ramekins) Pumpkin oatmeal

1 C gluten free thick cut oatmeal, 2 tsp. pumpkin pie spice, dash of salt, 3/4 tsp. baking powder, handful of raisins, 1/2 C pumpkin pie filling, 1/4 C maple syrup, 1 TB butter, 3/4 C skim milk ( I also have used almond milk, which turns out great too :)), 1 egg and a handful of chopped pecans, and whipped topping

Preheat oven to 350 degrees. Spray ramekins with non stick spray.

In a large bowl combine, oats, pumpkin pie spice, salt, baking powder and raisins. In another small bowl whisk together the pumpkin, maple syrup, butter, milk and eggs.

Combine both bowls and mix well. Pour into ramekins and top with pecans. Bake for 30 minutes. Top with whipped cream and sprinkle additional pumpkin pie spice on top.


Halloween To Do

October 26, 2015 by braytonbb

En el dia de los muertos

What to do for Halloween this year. Well we don’t have anything scary going on at the inn, but we do have a cozy place for you to lay your head after heading one or a few great events. Whether you like to be scared, you just want a good story or you just want to enjoy the season, we can assure you that you will have a great time here in our wonderful city.


First lets start off with Night Whispers a the Oshkosh Public Museum . You will find out if the ghost stories of Oshkosh are truly for real, as claimed in the newspapers and personal encounter or just things that may have been exaggerated through time. Take a night time walking tour through the  museum with real stories of ghosts reported that haunt Oshkosh. Guided tours are offered at 6:30 pm and 7:30 pm on Thursday, Friday and Saturday from October 26-30, 2015. Pre-registration is required and space is limited to only 15 people per tour, guaranteeing everyone has an up-close and personal encounter. A cash bar serving soda, beer and wine will also be available. Tours not suitable for children under 10.

Spirits of the Grand Tour has always been my favorite. It is only three nights from October 29-31. Tours are at 8:00, 9:00 and 10:00 PM for 45 minutes and are limited to the first 24 people. Tickets are $15.00 and sell out fast! There are over 130 years of history to experience. Led by the interactive tour guides of Hysterical Productions, you’ll travel from lobby to auditorium to balcony to basement to dressing rooms, each with its own story. Thankfully, the tour ends in the Grand Lounge where you can enjoy a beverage and exchange stories!

Free Fridays are always at the Time Community Theater and Friday, October 30th will be no different at they will be showing the 1978 Halloween movie. Show starts at 7:00
The last outdoor farmers market of the season will also be on Saturday, October 31st. starting at 8:00 AM. with plenty of in season vegetables, honey, syrups, cheeses, pasture raised meats, poultry, jams and flowers.  There is still a wide variety of handcrafted items and live music starting at 9:00. until noon. Don’t fret though, they will pick up with the Winter market the following Saturday from 9:30-12:30 in the  multi purpose room at Merrill Middle School.

Apple Hand Pies

October 22, 2015 by braytonbb

I just love these cute little apple hand pies. You have to admit, that anything you can eat with your hands is always better, right? Regular apple pie is just too messy to pick up, but not this one. Just grab and go.

I got really ambitious the other day and decided to make my own pie crust. Its not that I have not done it before but sometimes, time is of the essence and Pillsbury doesn’t do too bad, but you can always tell the difference.

Now, don’t let home made pie crust scare you off. It is really easy, it just takes a little bit more time and patience, but trust me, its well worth it!

Apple Hand Pies – Serves 12 Apple hand pies

Dough – 2 C flour, 1/2 tsp. salt, 1/2 tsp. baking powder, 1 C butter, 1/2 C sour cream.

Filling – 2 C peeled and diced apples (Granny Smith works best), 2 tsp. lemon juice, 1 heaping TB cinnamon, 1/2 C sugar (plus more for later), 2 tsp. flour, and 1 egg (whisked with just a smidge of water for the egg wash).

First make your dough. Whisk your flour, salt, and baking powder in a large bowl. Add butter and work into flour mixture until wet and mixed in well. Stir in sour cream. It will seem like the dough is too wet, but just go with it. Turn it out onto a floured surface. Knead the dough a few times while adding more flour a little a time until it is no longer sticky.  Roll the dough out roughly into a 8×10″ rectangle. Fold the dough into thirds and wrap in plastic wrap and stick in the fridge for at least 30 minutes.

Next, onto the filling. Combine apples, lemon juice, cinnamon, sugar and flour until combined. Set aside.

Preheat oven to 425 degrees. Take dough out of fridge and unfold it onto a floured surface, rolling out to roughly 12×12. ( Be careful that the dough isn’t too thin, but you don’t want it too thick either). Use your best judgement. Use a 3″ round cookie cutter or the base of a water glass. cut out as many circles as you can get and then re roll and continue cutting until you end up with approx. 24 circles.

Place 9 circles in a parchment paper lined cookie sheet. Spoon a portion of the apple pie filling into the center of each circle, leaving room around the edges. Top the apple filling with another dough circle. Crimp the edges of the pie with a fork to seal. Brush each pie with the egg wash. Make a small slit in the center of the pie to let steam escape and then sprinkle with sugar. Don’t hold back!

Bake for 15 minutes until light golden. Let stand for a few minutes and then enjoy!

Crock Pot Maple Pumpkin Chex Mix

October 15, 2015 by braytonbb

Any time you can use a crock pot and then add the scent of maple and  pumpkin to your home, go for it. Throw in some Chex Mix and you have got yourself a nice little appetizer. I typically don’t by Chex cereals but my daughter was on a gluten free kick for a while and Chex has some great cereals that we tried out. I ended up buying a couple of boxes and really didn’t have room in my pantry for everything I purchased, so we started throwing some things together (after I was researching some ideas) I came across AverieCooks website and with a little help from her and what I had in my pantry, the final product was pretty tasty. Hope you enjoy.

Crock Pot Maple Pumpkin Chex Mix crock pot maple pumpkin chex mix

3 C cinnamon Chex, 3 cups rice Chex and 3 C honey nut cheerios, 1 C each of dried cranberries and cherries, 3/4 C each of honey roasted cashews and honey roasted peanuts, 1 1/2 C pretzels, 1 1/2 C graham cracker broken up, 1/2 C butter(melted), 1/2 C maple syrup, 1/4 C brown sugar, 2 TB pumpkin pie spice, and 1 TB vanilla. Hint ( if you don’t have something, try something else. It will still be good).

In a large crock pot add cereal, dried fruit, nuts, pretzels and graham crackers.

Melt butter. Add maple syrup, brown sugar, pumpkin pie spice, and vanilla and whisk until combined. Drizzle over the dry ingredients in the crock pot and stir well with a rubber spatula, so you don’t break up the pieces of cereal. It may seem like it is not enough liquid, but it will be fine.

Cook covered on high for 2 hours, stirring every 30 minutes. Check after about 90 minutes to make sure nothing is burning.  When done, turn over on wax paper and let dry completely for two hours or overnight. Break apart and keep in a zip lock bag. This will be chewier than most Chex mix type concoctions, but after tasting, I don’t think you will mind.

Discover Wisconsin

October 12, 2015 by braytonbb


Fallen leaves on the ground

Back in June I mentioned that Discover Wisconsin was here at our inn filming. They also filmed a few other B&B’s in Wisconsin as well. The wait is finally over. We will be attending a premier party to see the final product tomorrow at the Grand Opera House. There will be about forty other bed and breakfast owners attending as well, some of which will be staying with us. I am so excited. I am even more excited to announce though that for those of you who live in the Green Bay viewing area, you can catch the first episode on CBS at 6:30 on Saturday, October 17th.  For the rest of you around the state, check out Discover Wisconsin to view your dates and times. We will also be on the radio for five spots. If you scroll down to the bottom of the link I provided you will see these times as well.

We will be featured on the  Discover Wisconsin homepage from October 14-21st. (However, the information remains on the website under “ Destinations”).  See it now, on the landing page as “coming soon”!  By clicking on it, you will NOW be able to get a sneak peak and see  photos, video clips, and features. Check it out!

Want to win an adventure? Visit Discover Wisconsin Contests and enter your information to win a grand adventure somewhere in Wisconsin. We may even putting a package together ourselves in the next few days. hint hint.

Apple Pie Cupcakes

October 8, 2015 by braytonbb

Who doesn’t love apple Pie and cupcakes. I love the individuality of them and they look so perfect when completed. I like this recipe because its easy but it looks gourmet and you can tweak it to your own tastes just by adding as much of certain spices as you like.

1 box of yellow cake  mix, 20 oz. can of apple pie filling, 1 C room temp butter, 1 C powdered sugar, 1/2 C brown sugar, 2 TB (approx) of cinnamon, divided, 2 tsp. of cloves, nutmeg and allspice divided, splash of milk and 1 tsp. of vanilla.

Apple Pie Cupcakes – Serves 9 Jumbo apple pie cupcakes

Preheat oven to 350 degrees. Line a jumbo muffin tin with with cupcake liners.

Prepare yellow cake mix according to box directions. Add 1 TB of cinnamon and 1 tsp. each of cloves, nutmeg and allspice. Stir. If you feel like you want to add  more, go for it.

Fill cupcake liners 2/3 full and bake according to box. Cool completely!

While cooling, take your apple pie filling ( I like country style ) and dice up apples. Add remaining cinnamon, cloves, nutmeg and allspice and set aside.

When the cupcakes are cool, core out the center of the cupcake, without touching the bottom to create a hole. Fill cupcakes with apple pie filling. Save a little bit for decoration for the tops of your cupcakes.

Whip butter, brown sugar, vanilla and a dash more cinnamon  until light and fluffy.  Gradually add powdered sugar and milk until you get your desired consistency.  Pipe frosting onto each cupcake, add a dollop of apple pie filling and sprinkle with more cinnamon.


Chili Cook Off

October 7, 2015 by braytonbb


Compliments of the Oshkosh Convention and Visitors Bureau

Oh boy, oh boy, o boy! I look forward to the Oshkosh Chili Cook off every year in downtown Oshkosh on the square. Two more weeks, on Saturday, October 24, which happens to be the last outdoor farmers market of the year, some local chefs will be whipping up and serving samples of some great chili recipes. You name,  you can usually find it. Hot and spicy, Mild and  mellow or how about a little fruit or chocolate in your chili? It may sounds strange, but don’t knock it until you try it. $10.00 for adults will give you a cup that you can make your way around and sample until your heart is content. Trust me, your belly will full and thanking you.  They are still looking for more teams, so don’t be shy. Typically there is about 35 booths and they run out of chili in about 2 hours, so the more booths, means more chili and the event can last a little longer. We have had such an unbelievable Fall, so grab your pumpkins from the market and come on downtown for some lunch.




Oshkosh Oktoberfest

September 28, 2015 by braytonbb

Oshkosh Oktoberfest comes back to Oshkosh for the 6th year this Saturday, October 3rd. The weather looks to be ideal for this grand Fall event which will take place inside a giant authentic Bier Hall, located at the corner of 6th & Oregon.  German music, dancers, food, and Culture will be abundant all day. The Oshkosh Oktoberfest is a charitable fundraiser and everyone is welcome. There is a $5 admission for ages 12 – 55. Children are free and seniors cost is $3. A children’s play area and cultural events and music will be going on throughout the day.

To start things off, there will be a 2K beer run/walk from Oregon Street bridge to Main Street bridge utilizing the new Riverwalk for a total of 1.25 miles. Registration starts at 10:00 AM with the run beginning at 11:00 AM.  Dressing up in costume is encouraged (preferably German, but whatever you desire).  Prizes will be awarded for the best costumes. There will six beer stops around a loop. Obviously, you must be over 21 since each person will receive six free beers and an Oktoberfest shirt (while supplies last – so register early!). Entrance fee is only $15 dollars in advance or $20 day of the run.

Following is good time with a barrel rolling contest and keg bowling.

Starting at 2:00 PM, Oshkosh Mayor Steve Cummings with begin by tapping the ceremonial keg, followed by the “running of the wieners” at 3:00 PM.  Dachshunds only are allowed and encouraged to compete. There will be a $5 donation to enter your dog. Register your dog at the race tent, starting at 1:00. You will also have the opportunity to compete in the annual Oshkosh Oktoberfest Olympics with several fun and competitive games, including a Barrel Rolling contest, Masskrugstemmen (Beer Stein Holding) contest, and Stein Relay races, and of course a Frankfurter Eating contest. All for great fun and a chance to win some great prizes.


Open Faced Tomato Breakfast Sandwich

September 24, 2015 by braytonbb

This open faced tomato breakfast sandwich could not get any easier or faster to make in the morning. It has become my new favorite breakfast item I choose to eat in the morning. My teenage daughter tends to agree as well, and to get her to pull away from french toast, pancakes, muffins or cereal is a real breakthrough.  I did pull the recipe off the real simple site but substituted ingredients and added my own secret weapon at the end that I think turns it up just a notch. It a great alternative for those looking for a less than hearty breakfast in the morning, which most of my recipes tend to be.

Open Faced Tomato Breakfast Sandwich – Serves 1 tomato breakfast sandwich

1 English muffin, halved and toasted, olive oil, two tomato slices, 1 hard boiled egg, Parmesan cheese, oregano, sea salt, cracked black pepper and the secret weapon… balsamic glaze.

Halve one English muffin and toast lightly. Place on a cookie sheet and drizzle with olive oil. Add a slice of tomato to each half. Slice hard boiled egg and lay on top of tomato. Sprinkle with Parmesan cheese, followed by salt, pepper and oregano.

Broil 2 minutes or until cheese starts to bubble. (watch closely as your muffins may burn). Drizzle with balsamic glaze.

Balsamic Glaze Recipe – Makes 8 oz. bottle. I use this on everything from this recipe to pizzas, flatbreads, bruschetta, popcorn, etc.

2 C balsamic vinegar and 1/4 C brown sugar. Mix vinegar and brown sugar together in a saucepan over medium heat, stirring constantly until brown sugar dissolves. Turn up the heat and bring to a boil, and then lower to a simmer for about twenty minutes until reduced to about half. The syrup should coat the back of a spoon. Keep in a squeeze bottle in the fridge.

What a summer!

September 21, 2015 by braytonbb

signWhat a summer it has been! We have been crazy busy here at the inn( thank you so very much for that), that I have had such little time to be blogging about all the fun things to do in Oshkosh and put out recipes. I do apologize but I am hoping to get back in the groove since I am coming up for breath a little bit. Can you blame me though?  In just the past month we have had the Winnebago County Fair, Gus Macker 3 on 3 Basketball Tournament, Chalk Walk, Fall Fest and Dragon Boat races and an amazing summer of Waterfest concerts and Farmers Markets. This summer will go down in the record books for being one of such great weather that not too many things were affected.

I saw this article that one of my counterparts posted on Facebook on the other day and I wanted to share it with everyone. It is the top 10 reasons to stay at a bed and breakfast.  They hit so spots, right on. Number 4 doesn’t pertain to us so we are “not so out of the way”, but that is also what makes us so special is that we are in the heart of downtown Oshkosh, where you can walk to all the great things that Oshkosh has to offer.

For those of you who stay in B&b’s often, this is just a refresher article, but for those of you who are new to bed and breakfasts, I hope this has enlightened you to try us out!

Toffee Bars

August 13, 2015 by braytonbb

These toffee bars stemmed from an inspiration of a lonely bag of toffee bits in the pantry that I wasn’t sure what to do with. I am sure I bought them with great intentions and then I forgot and moved onto something else. I am not a big toffee fan, so I had to do some research on what I could make that would stand out from your average toffee recipe. I think I succeeded as these didn’t last too long around here. I also got many comments, that it was like eating a candy bar but smaller and better. This recipe is adapted from myrecipemagic.com

Toffee Bars – Serves – 16 bite size pieces toffee bars2

3/4 C butter softened, plus 2 TB, 3/4 C light brown sugar, 1 1/2 C flour, 10oz. can of sweetened condensed milk, 1 C milk chocolate chips and 1 C heath toffee bits.

Cream together 3/4 C butter, brown sugar and flour until the mixture sticks together. Press into an 8×8 pan. Bake 350 degrees for 25 minutes until light golden brown. Cool.

Heat sweetened condensed milk and butter in a saucepan stirring constantly for roughly 8 minutes until thickened ( if not it will burn quickly). Spread over the cooled base. Bake at 350 degrees for 12-15 minutes until golden.  Sprinkle chocolate chips evenly over the top. Bake another 2 minutes longer. Spread chocolate chips until smooth. Sprinkle toffee bits on top pressing lightly down into the chocolate. Cool completely. I found that if they were chilled, they cut nice and even and tasted great!


David Rush Travel Show

August 12, 2015 by braytonbb

Courtesy of Oshkosh Convention and Visitors Bureau

Courtesy of Oshkosh Convention and Visitors Bureau

The David Rush Travel Show visited Oshkosh last week for a few days and we had the pleasure of hosting David Rush himself. Not only did he film our inn, he made his away around Oshkosh and the Fox Valley and was very impressed with our little city and the friendliness that surrounded. You can check out the video of our inn along with some other great places David visited while in Oshkosh Such as the downtown Oshkosh Farmers Market, EAA Museum and Frugal Fashion Consignment. You can see David’s show on YouTube and find out where he is this week. Thanks David for a fun few days!

Coconut Creme Pie French Toast

August 6, 2015 by braytonbb

I wish my picture was better for this coconut creme pie french toast. The whipped creme melted way to fast before I could get a picture taken and served. You will just have to take my word on how wonderful this recipe is. I learned a long time ago that the key to perfect french toast are two very important steps. 1. Thick cut french bread and then after frying the french toast, bake it! It will puff up so pretty while keeping the outside crispy and the inside,  warm and soft. This recipe is adapted from the Minimalist Baker which I use often when looking for inspiration.

Coconut Creme Pie French Toast – Serves 2 Coconut creme pie ft

1 C Almond Milk, I 15oz. ounce can of coconut milk (not the drinkable kind either),1/4 C agave, 1/4 tsp. sea salt, 3 TB sugar, 1 tsp. vanilla, 2 TB coconut oil, raw sugar, 7 Lg. eggs and 4 thick slices of French Bread. Optional – coconut whipped cream (regular works fine too if you want to add some coconut extract) – recipe below and toasted coconut flakes and maple syrup (of course)!

In a large bowl, whisk together the coconut  milk, almond milk, vanilla and 3 TB sugar, agave, sea salt and eggs.

Arrange your bread in a shallow baking pan and pour your wet mixture over the bread. Let stand for 10 minutes and then flip  your bread over to soak the other side really well. Cover and refrigerate overnight.

Preheat Oven to 450 degrees when ready. Heat a large skillet over med. high heat and add the coconut oil. Sprinkle your french toast with some raw sugar. Place the bread in the pan, sugar side down and cook for about 5 minutes until golden brown. Sugar the other side and flip, cooking the other side until it is toasted as well.

Transfer the bread slices to the greased cookie sheet and bake about 15 minutes  until puffed. Remove from the oven, dab a pat of butter of each slice and serve with coconut whipped cream, toasted coconut flakes and maple syrup.

*Toasted coconut – spread flakes on a cookie sheet and bake at 350 degrees for 3-4 min. Watch carefully because they will burn quickly.

Coconut Whipped Cream

14 oz. can of coconut cream or full fat coconut milk, 3/4 C powdered sugar and 1 tsp. vanilla

Very important-Chill your coconut cream or milk in the fridge overnight along with your mixing bowl. Keep coconut cream or milk in the can!

The  next day, scrape out the top of the coconut cream or milk but leave the liquid behind in the can or use for something else. Place hardened creme in mixing bowl. Beat for 30 seconds then add vanilla and powdered sugar and creamy and smooth.  Use right away or it will harden in the fridge.




Baked Potato Quiche

July 30, 2015 by braytonbb

We tend to have the same folks stay with us each year for EAA (for the most part). I think they have had every breakfast I make, that is within reason. When serving 12, you make a few things that you wouldn’t make for 2 and vice versa. With that being said, I like to experiment a couple times throughout the week. Last week I decided to make this baked potato quiche that I adapted from a Betty Crocker Recipe. It is one that I will make again. In fact, I might even make it for dinner some night as well.

Baked Potato Quiche– serves 6-8 baked potato quiche

Crust – 2 1/2 C Bisquick mix, 6 TB cold butter, 1/4 C boiling water

Filling – 1 1/2 C chopped cooked ham, 1 1/2 C frozen diced hash brown potatoes, 1 1/2 C shredded sharp cheddar cheese, 3 med. green onions sliced, 5 eggs, 3/4 C half and half, 1/2 tsp. pepper, 1/2 tsp. sea salt, 3 slices crisply cooked, crumbled bacon and sour cream

Heat oven to 350 degrees. Spray a 10″ deep pie plate.

Place Bisquick mix in a med. bowl. Cut in butter until crumbly. Add boiling water and stir until a soft dough forms. Press dough into the bottom and up the sides of the pie pan, forming an rough edge on the rim of the plate.

Sprinkle ham, potatoes, cheese and 2 1/2 green onions (sliced) in the crust. Beat eggs, half and half, salt and pepper until blended. Pour over ingredients in crust.

Bake 1 hour. Let stand 15 minutes before serving to set up. Top with sour cream, crumbled bacon and additional onions and cheese if you like.




Amish Sugar Cookies

July 24, 2015 by braytonbb

I received this Amish Sugar Cookie recipe from a friend of mine several years ago. I had never made them up until last Christmas because I had this hand me down sugar cookie recipe from my Grandma that I had used for years, which I don’t think I ever posted either, so I may have to do that this winter. Anyway, I decided that I might as well give it shot and try this recipe out. The dough is pretty sticky, so it makes it challenging to make cutouts, but I wanted to use this recipe this week because my time was limited. You only need to chill the dough for an hour rather than 24 hours like my Grandmas recipe.

Two years ago we had some guests from Austria stay with us for EAA by the names of Helmut and Petra. We adore them!  They sent me two airplane cookie cutters in the mail as a gift about 6 months after they were here. We do get gifts every once in a while from our guests but this was probably the most unique. Well this couple was able to make it back this year and stay with us again due to a cancellation that we had so I promised them I would make cut out cookies with their gifts. It took me awhile since the cutters are pretty small but they turned out pretty cute!

airplane cookies jarAmish Sugar Cookies

1 C powdered sugar, 1 C sugar, 1 C butter, 1 C oil, 2 eggs, 2 tsp. vanilla, 1 tsp. salt, 1 tsp. baking soda, 1 tsp. cream of tartar and 5 cups of flour.

Cream powdered sugar, sugar, butter and oil together until light and creamy. Beat in eggs and vanilla.

In a separate bowl combine flour, salt, soda and cream of tartar. Add to creamed mixture and beat well. Chill dough for one hour. When ready to bake, make into balls about he size of walnut, roll in sugar and place on a greased cookie sheet. Press down with a glass and bake 8 minutes at 350 degrees.

I cut these little buggers out and iced with a powdered sugar icing. Cute huh?

airplane cookies

Butter Pecan Shortbread Cookies

July 16, 2015 by braytonbb

These butter pecan shortbread cookies are a slightly adapted recipe from an old Martha Stewart magazine that I came across the other day. The recipe intrigued though, so I tried it out and then made some changes, like I usually do and they turned out absolutely perfect! They only make 12, so they won’t feed a crowd but will make a nice a treat for your family.

butter pecan shortbread cookiesButter Pecan Shortbread Cookies – Makes 12 cookies

3/4 cup crushed pecans, 1 stick butter at room temperature, 1/3 C sugar (plus more for coating), 1 vanilla bean (use seeds), 1/8 tsp. sea salt and 1 C flour

Preheat oven to 350 degrees. Toast pecans about 5 minutes. Let cool.

Cream butter and 1/3 C sugar until light and creamy. Beat in salt, vanilla bean seeds and flour. You will have to scrape down the sides of bowl to make sure everything gets combined. Fold in pecans. Separate dough into 12 pieces and shape into balls. Roll in sugar and place on a cookie sheet lined with parchment paper.  Gently flatten, reshaping if needed. Sprinkle with  more sugar.

Bake about 15 minutes, turning half way through. Cool completely.

Taco Shrimp Bites

July 9, 2015 by braytonbb

We served these taco shrimp bites during or wine and cheese social hour last weekend. Lucky for our guests, I had made a couple extra so I could have some myself. They are so good, easy to make, fast and look really pretty on a platter. Not a fan of taco seasoning, try tequila lime, Cajun or other seasoning of your choice.

taco shrimp bites close up20 large shrimp, 1 avocado, diced, cilantro, 1 tsp. Lime zest, lime juice, 1/2 half jalapeno diced, 2 tsp. chili powder, 1/2 tsp salt, 1/2 tsp. pepper, olive oil, sour cream, Ritz crackers

Preheat oven to 375 degrees. Spray a cookie sheet with a nonstick spray. Combine half the salt, half the pepper, lime zest and chili powder together. Mix well. Lay shrimp on a cookie sheet and spray with olive oil. Sprinkle with lime zest mixture and bake 5-8 minutes until the shrimp curl into themselves.

While she shrimp is baking, combine diced avocado, lime juice and remaining salt and pepper in a small bowl.

Combine sour cream and diced jalapeno in another bowl.

Place a dollop of sour cream mixture on cracker or chip, a flower of cilantro, an avocado piece and top with a shrimp. YUM!