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St. Patricks Day Parade and Tent Party

March 10, 2014 by braytonbb

Monday, March 17th is St. Patricks Day, but Oshkosh is celebrating it this Saturday all day and into the night with a tent party and parade.  Starting at 2:00 kick off Irish Cider School at Barley and Hops, who will introduce you to the wonderful world of cider from 2:00 pm – 3:00. Registration includes commemorative glassware, multiple samples of Irish and other UK Ciders, and a presentation on these tasty drinks and their popularity in America. Products to sample include Magners Original, Magners Pear, Hornsby’s Amber, Hornsby’s Crisp, and Blackthorn. Price is only $15 per person. Must be over 21 to attend. Sign-up at Barley & Hops 663 N Main St or online at www.OshkoshStPats.com.

At 4:00, just down the block at 547 N Main enjoy the beginning of a fun filled night tent party starting with the Irish band Dornan. For the next couple of hours have fun with the childrens reddest hair and freckled face contest, meet the Irish wolfhounds and join the Kinsella Academy of Irish Dance for a little fun.

At 6:30 starts the parade beginning on Main going to Ceape and ending at Irving. Watch for the Oshkosh and Convention and Visitors Bureau brand new Oshcar. You can’t miss it.  Richards School of Irish Dance will be performing around 7:30, follow by Sheamus Fitzpatrick and the McNally Boys.

Bagpipers, cultural displays, Fox Valley hurling Club, Irish food, merchandise, silent auctions and raffles will be held throughout the day.

Want to celebrate even more? Meet up at the Roxy every Sunday in March for an authentic Irish breakfast.

Kahlua Mint Cupcakes

March 6, 2014 by braytonbb

Mint cupcakes, just in time for St. Patricks Day. I figured since I devoted the month of February to chocolate, why not devote March to green. That leaves it to Mint and avocado in my opinion. The only green food that looks appetizing is mint and there is only so  much you can do with mint that is not redundant and that is mostly in dessert format and well, avocado,  a lot more variety, just not as much for breakfast, but I will try to sneak in both.

This one is so darn pretty though that I couldn’t wait to share it with you. Now, I think box devils food cake is great, so if you are short on time, do the box. If you like to put in a little extra effort, use this recipe. I have tried many but really like this one and if you don’t care for mint, try a chocolate buttercream with these little darlings. Scrumptious too.

Kahlua Mint Cupcakes – Makes 24 regular cupcakesMint cupcakes

2 C sugar, 2 C flour, 1 1/2 tsp. baking soda, dash of salt, 3/4 C  hot chocolate powder, 2 sticks butter, 3/4 C Kahlua, 2 eggs, 2/3 C sour cream, and 1 TB vanilla

Mint Filling- 1/2 C chocolate chips, 4 TB heavy cream, 2 Tsp. mint extract. and 1/2 C powdered sugar.

Melt chocolate chips and heavy cream together in the microwave. Stir in mint extract and then powdered sugar. Fill insides of cupcake with filling.

Mint Buttercream – 8 oz. cream cheese, 6 TB butter (softened), 4+ Cups powdered sugar, 1 TB heavy cream, 1 tsp. mint extract and green food coloring.

 

Preheat oven to 325 degrees. Line a regular size muffin tin with cupcake liners and fill about 2/3 full of batter.

In a large bowl whisk together sugar, flour, baking soda and salt. Set aside.

In a saucepan, melt butter. Stir in Kahlua and simmer. Remove from heat and whisk in hot chocolate until smooth. Let cool slightly. Once cool, beat in eggs and sour cream. Pour into muffin liners and bake for about 15 minutes. Let cupcakes cool completely.

Once cupcakes are cooled, scoop out the middle with a baby spoon and fill with mint filling.

For buttercream, beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and mint extract. Add a couple drops of green food coloring and stir. Pipe butter cream over cupcakes. Drizzle with any mint filling you had left and top with and Andes mint.

 

Chocolate Chip Egg Bread

February 27, 2014 by braytonbb

Chocolate chip bread. The last of the chocolate recipes for February, but defiantly not the last that you will ever see, not even soon.  Two recipes for you two choose from this week. The first recipe is just an adaption from a past recipe. Remember the Crusty Bread recipe I shared with you last year? Its one that I use all the time for a lot of our wine and cheese socials. I am always playing around with different ingredients and this time I threw in some chocolate chips and a little extra sugar in it. Last week, I cubed up the bread and used a mascarpone cheese spread with it. Delicious! You can grab the recipe by clicking on the crusty bread link above. The next recipe is a bit different. I got it from my Taste of Home cookbook that I have had for years. Its a little sweeter and does not have the crunchy outer shell. I would say this is more of a dessert bread. It would be fun to hear which you prefer. I know my favorite.

Crusty Chocolate Chip bread.- Cut into cubes and serve with honey butter, cinnamon butter or mascarpone.

crusty chocolate chip bread

 

 

 

 

 

Chocolate Chip Egg Bread – 2 loaves

3 1/2 C flour, 1/4 C sugar, plus 1 TB divided, 3/4 tsp. salt, 1/2 TB yeast, 3/4 warm water, 3 TB oil, 2 eggs, and 4-5 oz. semi sweet chocolate chips.

Egg wash – 1 egg and 1 tsp. water

cc bread whole cc bread sliced

Whisk flour, sugar and salt in a stand mixer.  In another bowl whisk 1/2 TB sugar, yeast and water together. Set aside for 5 minutes until foamy. Whisk in oil and eggs. Add the wet ingredients to the dry ingredients. Beat first until blended. Then use your dough hook and knead until incorporated. Knead in chocolate chips by hand.

Divide dough in half and place in two separate greased bowls, turning dough to coat. Cover and allow to rise about 90 minutes until doubled in size.

After 90 minutes, roll each each a smooth round loaf. Place both loaves on a parchment lined baking sheet. Cover an let rise until doubled or proof in the oven until happy with the size.

Beat egg and water. Brush over loaves. Sprinkle remaining sugar over the top of each loaf. Bake at 375 degrees for 10 minutes. Cover with foil and bake and additional 15 minutes until golden. Cool before cutting.

Cookie Dough Brownies

February 20, 2014 by braytonbb

Cookie dough brownies! What else is there to say. The best of both worlds, right? Fudgy brownies for the base and raw egg less cookie dough for the top. I had this recipe that I had planned to share with you this week but I think its going to have to wait since I promised a few people that I would post this after sharing with my Valentines couples last weekend. I wanted something very special for Valentines weekend and this one had been calling my name for awhile. It came off of Pinterest from recipegirl.com. I give her a lot of credit for the genius idea except next time I make these I will be using my own cookie dough recipe. Why I didn’t to begin with? Well, I like trying to new things. The cookie dough is tasty but the texture is pretty grainy but I think cutting back on some of the sugar would help. Needless to say, they are quite over the top. One bite for me was enough many had seconds. 

This recipe is a little putzy but only because you have to let the chill before proceeding. Other than that, its pretty easy.  Yields 16 brownies.

cookie dough brownies2Brownie Layer

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups bittersweet chocolate chips. I used melting chocolate here since that is what I had on hand.
1 cup granulated white sugar
1/2 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

COOKIE DOUGH:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 tablespoons milk or cream
1 1/2 teaspoons vanilla extract or vanilla bean paste
1 cup all-purpose flour
1 cup miniature chocolate chips
additional miniature chocolate chips, if desired (to garnish the top)

Directions:

Prepare the brownie layer- 
1. Preheat the oven to 350 degrees F. Spray a 9×9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too. (This is a must)
2. In a microwave safe bowl, microwave in 30 second bursts to melt butter and chocolate together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).

Prepare the cookie dough layer:
3. In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Refrigerate dough for about an hour. When ready, scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. Brownies must be cool to do this! Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours).
4. Cut the brownies: Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you’d like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve.

Source: RecipeGirl.com

Battle on Bago

February 17, 2014 by braytonbb

Battle on Bago (Winnebago) is here again this Friday February 21 and Saturday February 22nd. It is the largest ice fishing tournament around with over $160,000 in cash and prizes to be given away.

For those that don’t know, Lake Winnebago is 10×30 miles, 88 miles of shoreline and an average of 15 to 21 feet deep.

How safe is it to be out on the ice with the tent, thousands of people, cars and music? Great question? This year is one of the best with the brutal cold temps we have had. Clear, solid ice around 2″-3″ thick only is sufficient to hold one person walking. This year though the ice is about 30+ in thickness and the has been great fishing conditions. Sturgeon Spearing which is usually a two week season, was called short last week due to the large number of sturgeon speared last week. First time in years.

Pack

The tournament begins at 6:00 AM Friday morning, with a fish fry from 5-10 PM and the band, Road Trip playing from 7:30-11:00 PM.

Now as exciting as all this is, for me it just won’t compare to last year when we had a few of the Packer alumni staying with us for the tournament. This picture was from last year, but it was probably one of my most memorable times to date.

 

What to do for Valentines Day weekend?

February 10, 2014 by braytonbb

So you want to do something special for Valentines Day but have limited funds? Well lucky for you, Oshkosh has some great events going on that won’t cost you much but will score you some big points all close to the inn.

Big Heart of Art - 1000 Visual Mashups

Friday evening (Valentines Day), Chef Mike at Beckets restaurant on the Fox River, will be serving up some wonderful entrees exclusively for Valentines Day. Janet Planet, a jazz vocalist, will also be playing by the roaring fire. Sounds wonderfully romantic to me. Beautiful atmosphere on the river, great food and free live music!

Saturday from 9:00-12:30 the indoor Saturday Farmers Market at Washington Hall will be hosting Tin Sandwich. Enjoy great music while checking out beautiful crafts, canned goods, pottery, soaps, and so much more.

Saturday evening Dockside Tavern, just across the river from Beckets, will be hosting Piano Bar with Michael Massey at 6:00 PM. Free champagne with every entree purchase and two 4 one martinis all night long.

You have to eat sometime, so why not choose one or both of these great restaurants on the Fox River, just blocks from the inn, hear some amazing music for free and check out the indoor farmers market if you have never been. I hear it is supposed to warm up here the next few days, so by this weekend it will be the perfect romantic weekend.

 

Chocolate Chocolate Chip Cookies

February 6, 2014 by braytonbb

February is chocolate month, right? Well, it should be. I think it is my obligation to test out as many chocolate recipes as I can and present you with the very best. Now, personally, I have shown you some of best in some previous posts of mine like the Fudgy Cherry Cake brownies, Black and White brownies, Chocolate Cheesecake Muffins and Crock Pot Hot Chocolate. Just some of my favorites, but its always fun to try something new. So this week and I will try every week in February to come up with a new chocolate recipe.

This week is the chocolate, chocolate chip cookie. No, I did not add chocolate twice. It really is chocolaty. Now, I like chocolate just like the next person, probably even more but these are really over the top. It kind of tastes like a brownie or a truffle but has a meringue top which gives it a nice sheen and a little crunch with being moist on the inside.

Chocolate Chocolate Chip Cookies -30 Large cookies

16oz. dark chocolate (70%) is best but use whatever you can get your hands on. -chopped. Chocolate Chocolate chip Cookies
1/4 C butter, room temp.
1 1/4 C sugar
4 eggs
2 tsp. vanilla
1/2 C flour
1 tsp. baking powder
1/2 teaspoon salt
8oz. dark chocolate chips (Ghirardelli is perfect) but if you can only find Nestle, thats okay too. Better chocolate, better cookie.

Melt 16oz. chocolate and butter in top of double boiler over simmering water, (not boiling) stirring until smooth.  Remove from heat.  Beat sugar and eggs in a bowl with a electric mixer until thick and smooth.  Add melted chocolate and vanilla slowly to eggs.  Mix well.
Add flour, baking powder and salt together in a small bowl, then stir into chocolate mixture.
Add chocolate chips and stir to combine.  Refrigerate batter about 20 minutes. Any more than that, they get too firm.
Line baking sheets with parchment paper. Very important. Even if you spray your pan, they will stick because of the minimal amount of flour. Trust  me!  Drop heaping tablespoons of batter onto prepared baking sheets.  Bake in pre-heated oven 350 until tops crack, about 20 minutes.  Remove from oven and cool completely.

Valentines Day/ Month Special

February 5, 2014 by braytonbb

I know we are already 5 days into February and I am a bit behind the ball when it comes to Valentines Day and doing something romantic, fun, and special but here is the thing. Most  bed and Breakfasts’, including ourselves, offer those romantic touches everyday. We make reservations for you at that special restaurant, we can pick up that bottle of wine that is your favorite, we offer fresh flowers in the room for that special occasion, we are fortunate to have Hughes and Oaks Chocolates so close by that we put those in our packages often as well, plus we advertise that if you want to do something really over the top, just ask. We will go out of our way to make

Valentines Day

your special day unforgettable. Therefore, trying to come up with “something out of the box” for this romantic holiday puts us both at an advantage and disadvantage since we already do these things all the time.

Speaking of “out of the box” I decided to do just that. I picked up these cute little heart shaped boxes, painted them up, and stuffed them with chocolate and a gift inside. Just like our ornament promotion and Easter egg promotion, we thought since our guests loved this idea so  much, why not do it for Valentines Day or better yet, every weekend in February.

When you check in, you will see a basket of heart shaped boxes. Pick the one that calls your name and see what your gift is inside. We have added a Brayton B&B coffee mug, Wisconsin bed and Breakfast cookbook, Hughes Chocolates, 10-50% off  one night stays and one FREE night stay! Just stay with us any weekend this February and see what cool gift you will walk away with.

7 Re-Discovered Tiffiany Windows

January 27, 2014 by braytonbb

I am honored to present the The Oshkosh Public Museum this week. Beginning February 8 through May 11, the museum will showcase the full set of Tiffany’s stained-glass window series “Angels Representing Seven Churches,”.

Created by Tiffany Studios at the beginning of the 20th century, the windows once adorned a church sanctuary in Ohio but spent decades packed in crates, nearly forgotten, after the church was demolished. In 2001, the angels were found – miraculously, all seven survived intact.

This exhibit educates us about the historical and artistic significance of the works, and archives their evolution and journey. The real beauty though is when the windows are backlit and light streams through the stained-glass which reveals their real beauty.

The significance of this exhibit is that it is here in the historic 1908 residence of Edgar and Mary Jewell Sawyer. Their interior decorations and furnishings of the home were executed by Tiffany Studios, including the bronze grilles, light fixtures and tapestry wall coverings. One of the most recognizable and beautiful Tiffany features is the iridescent landscape themed stained glass window on the landing of the grand staircase.

The In Company With Angels exhibit includes not only the dramatic Tiffany windows, but is accompanied by Living With Tiffany, an exhibit showcasing a collection of lamps, desk sets and other decorative objects created by Tiffany Studios for the home and everyday living.

I am so excited to be able to tour this exhibit and proud that Oshkosh has brought this to our community

 

Top 10 B&B’s for winter travelers

January 13, 2014 by braytonbb

The Wisconsin Bed and Breakfast Association has named the top 10 Bed and breakfasts for winter travelers again this year and Brayton Bed and Breakfast made the list again. We would like to say thank you and congratulations to all the the other B&B’s that made the list as well. If you can make it to Oshkosh this year, come and stay with us and see why Lake Winnebago is home to some of the best ice fishing and sturgeon spearing around and then warm up back at the inn with some homemade hot chocolate. If Oshkosh is not in your travel plans this winter, the top four B&B’s offer anything from dog sledding to candlelight breakfasts’.
1. Pinehurst Inn, Bayfield: A leader in the green travel movement, the inn is all about the white stuff this time of year. They offer a dog sledding package in partnership with Wolfsong Adventures and you’ll want to ask the owners about a hike out to the ice caves on the Apostle Island National Lakeshore too. Added tip – make time to enjoy the on-site sauna.

2. McCormick House, Hayward: The city is home to America’s largest cross-country ski marathon, the American Birkebeiner, and has some of the finest trails in the country. The sophisticated McCormick House, a restored Victorian with a contemporary twist, has a full a la carte breakfast menu to help you get your energy levels up in the morning and wine to help you warm up in the evening.

3. Canyon Road Inn, Turtle Lake: Six fireplaces, one in each suite, are perfect for defrosting after a day of snowmobiling or ice fishing out the back door. Guests can snowshoe the 14-acre grounds for a good cardio workout.

4. Apple Tree Lane B&B, Waupaca: There’s ice fishing on the chain of 22 spring-fed lakes in the area and cross country skiing around the 7.5 acres that surround the inn. The owners of this circa 1880 farmhouse serve a gourmet breakfast each morning set with candlelight.

5. Brayton B&B, Oshkosh: This is a warm landing spot for those who like ice fishing on Lake Winnebago (sturgeon speaking, anyone?) and Lake Butte De Morts. This Cream City brick Italianate home is doily-free and the innkeepers offer a breakfast-to-go for early risers.

6. Tie: Justin Trails B&B Resort and Grapevine Log Cabins, Sparta: There are seven miles of cross country ski trails groomed for skating and striding on the grounds of Justin Trails B&B, to say
nothing of the four miles of snowshoe trails (30 pairs of snowshoes stored at the B&B, rental is just $5, plus free guided hikes), and skijoring with your dog. At Grapevine Log Cabins, there’s a cute stove in each of the three cabin-style guest houses and homemade quilts on the beds, a nice welcome in for snowmobilers and cross country skiers.

7. Pine Grove Park, Reedsburg: A stay here puts you in perfect proximity to cross country skiing at Mirror Lake State Park (with candlelight skis too) and Devil’s Lake State Park, plus downhill skiing at Christmas Mountain, Cascade Mountain and Devil’s Head Resort. The innkeepers also provide snowshoes for stomping around the trail system on the grounds of the B&B.

8. Inn at Wawanissee Point, Baraboo: This new villa-style estate on 42 acres has snowshoes for guests to get around the three miles of trails on the grounds. The innkeepers even recommend snow walking by moonlight when the snow sparkles like diamonds. The view to the Lake Wisconsin Valley from both the Great Room and the breakfast area is stellar. Downhill skiing at Devil’s Head Resort is just two miles away.

9. Honeybee Inn, Horicon: After a day of cross country skiing on the trails of Horicon Marsh, you’ll have plenty of choices for warming up at Honeybee Inn in Horicon. The inn has eight fireplaces – two electric, one gas, and five wood burning. The innkeeper is a State Fair Blue Ribbon winner and her made-from-scratch bakery is legendary.

10. Token Creek Eco Inn, Madison: The innkeepers here have been known to snow shoe to the chicken coop when the snow gets deep. They offer free snowshoe rental to guests so they can explore the grounds of the inn and the 150-acre headwater springs to the Madison Chain of Lakes. They also endorse the lit cross country ski trails at night at Token Creek County Park.

About the Wisconsin Bed & Breakfast Association
The WBBA is the one of the largest associations of its kind in the United States and the only quality-certified B&B organization in Wisconsin. Its 140 member inns range from historic mansions to waterfront cottages to contemporary urban retreats. Full descriptions of the inns may be found at www.WisconsinBandB.com.

Two Special Weddings

January 7, 2014 by braytonbb

Who doesn’t like a wedding? I would like to introduce you to two special couples that were just married at the end of 2013 and beginning of 2014.

Fawn and Geno Perkins. These two special people have stayed with us several times since we have been open these last 7 years. We enjoy their company each and every time they tell us they are coming for a visit. Last summer Fawn emailed me to tell me that they were getting married. Then she asked me if they could get married in December at the inn when it was all decorated for Christmas. I was not only overjoyed BUT honored that they wanted to not only get married at our inn but have their family and friends stay with us for a weekend as well. We started working on decorations, flowers, food, etc. until finally, Fawn decided since her and Geno have never been out of the country that they would prefer to spend extra on their honeymoon and decided to marry in a small ceremony in Brookfield closer to home. Although disappointed that they would not be marrying at the inn, I totally understood. That Fall, we received and invitation to their wedding which was to take place December 7th at a very small, low key and beautiful pavilion in a park. We were once again honored to be invited and accepted their invitation. We are so happy to share these beautiful pictures.

fawn and geno weddingfawnand geno outside

 

 

 

Rebecca and David. Married January 4, 2014. Not trying to reveal to much about this lovely couple. They wanted their wedding to be kept a secret until later this summer when they will be married again, they wanted me to share their intimate pictures that were taken at the inn this past weekend.  Rebecca and David  were neighbors, not even knowing it until friends had set them up on date. That was all it took for these two people to fall in love. There wedding was small and understated but was perfect for two people just looking to start a life together.

Rebecca David wedding 1-14

rebecca david wedding cake

 

 

 

 

 

 

 

 

 

 

 

Congratulations to both of these wonderful couples for allowing us to be a part of your special day.

 

The Busy Trap

December 16, 2013 by braytonbb

A friend of mine posted this this other day on Facebook and it really resonated with me, a lot! The Busy Trap. That is exactly what it is. We are all soooo busy and we feel like we are trapped. In reality, most of of us do it to ourselves. I know I do. I felt like this article was important to share since the author said so many things that rang true with me and so many of my friends. This time of year, I think it is also a great reminder how important it is to slow down, enjoy the season, and give something back to ourselves; time.

As you read this article, we are not all authors or bed and breakfast owners or stay at home Mom’s, or whatever it is that you do that makes you so important, but I think we will all understand that it is okay to say no once in awhile or to heck with it. In fact, soon after I read this, I picked up a book and enjoyed an hour to myself this afternoon. It was really nice.

http://mobile.nytimes.com/blogs/opinionator/2012/06/30/the-busy-trap/

 

We did it again!

December 2, 2013 by braytonbb

Well, we decided to do it again! All the Christmas decorations are up along with our guest Christmas giving tree.It is adorned with beautiful christmas gift tree 2012lights, large bulbs and ribbon and clear ornaments that each have a special surprise inside.  It was such a big hit last year, that we decided to spread the joy again. For all of our guests staying with us again this year, in the month of December, you will be able to pick a clear Christmas ornament off of the tree and open it to find a surprise inside. Like last year, we have several 10-40% off night stays, two 50% off night stays and 1 FREE night stay included in the bulbs. This year we have also added FREE cookbooks, B&B coasters and mugs as well for gifts.

All return guests that have stayed with us in the past will be able to use their discount or receive their gift right away. All guests that are new to Brayton B&B, will be able to use their percentage off in a gift certificate form for the next time they come back. Spread the word, we would love for you to see our tree first hand.

If you are not able to make it this year, we also offer gift certificates for those hard to buy for people on your list.

 

Lemon Pound Cake

November 14, 2013 by braytonbb

I always think of lemon as a summer treat, but I needed a break from making pumpkin and apple recipes. I was cleaning the inn the other day and as usual I had the food network on. I really enjoy Ina Garten so I was half paying attention to what she was doing and doing what I was actually supposed to be doing. This lemon pound cake sounded so refreshing and looked so moist that I thought it would make a good side of bread for breakfast. So, soon after I was done cleaning I headed to the kitchen to try out Ina’s recipe. It was just as good and moist as her looked. She did add a glaze over the top but I was in such a hurry to try it, I forgot. It really doesn’t need it, but I will try to remember the next time.

Lemon PoundLemon Pound Cake – 1 loaf 

1 1/2 C flour, 2 tsp. baking powder, 1/2 tsp. salt, 1 C sour cream ( I used Greek yogurt), 1 1/3 C sugar, divided, 3 eggs, 2 tsp. grated lemon zest or 2 tsp. lemon extract ( 1 used one of each), 1/2 tsp. vanilla, 1/2 C vegetable oil, 1/3 C freshly squeezed lemon juice.

 

Glaze - 1 C Powdered sugar and 2 TB lemon juice.

 

 

 

Lemon Pound2Preheat oven to 350 degrees. Grease a regular size loaf pan and line with parchment paper. Butter the paper as well for easy release. Mix together the flour, baking powder, and salt in a medium bowl.  In a large bowl, whisk together yogurt, 1 C sugar, eggs, lemon zest and/extract and vanilla. Slowly add the dry ingredients into the large bowl, whisking to combine. I did this in a few steps to make it easier to combine. Fold in the vegetable oil until fully mixed. Pour into the loaf pan and bake for about 50 minutes and until center is done. While the cake is baking, combine the remaining lemon juice and sugar in a small saucepan over medium heat and cook until the sugar is dissolved.  Set aside. When the cake is done, allow it to cool in the pan for about 10 minutes before removing it. Place on a baking rack over a sheet pan. With a wooden skewer or something you can use to poke holes in the cake, carefully pierce holes through the cake, not going through the bottom.  While the cake is still warm, pour the lemon sugar mixture over the cake getting it to seep through the holes you created. Cool completely.

Glaze is optional. In a small bowl, combine powdered sugar and lemon juice, whisking to form a smooth glaze. Pour over cake after it has been cooled.

 

 

Oshkosh is the place to be November 1-3

October 21, 2013 by braytonbb

I wouldn’t think about leaving Oshkosh anytime between November 1-3. Better yet, it’s a great time to visit Oshkosh. As the air is starting to chill, it is time to move the festivities inside.

Why not stop down at Beckets on the river on Friday, November 1, grab a seat, enjoy their Friday night fish fry with a wonderful glass of wine and relax to the sounds of Janet Planet. If you are not familiar with her music, she is a jazz genius with upbeat lyrics and a fun soul.  Beckets is the ideal place to watch Janet Planet since it is a modern open atmosphere with an intimate feel.

Saturday morning awake to the first Winters Market of season from 9:00-12:30, at its brand new location at Washington Hall. There will be 40 vendors that are offering everything from french vegetables that are grown in personal greenhouses or hydroponic farms. Canned foods, locally raised meats, cheese, honey, bakery, crafts and live music will get your day on its way. Washington Hall is located at 405 Washington Ave, formally the Eagles Club. If you have never been or its been a long time since you have been in this historic building, now would be the perfect time to check it out.

 

Later on in the day, check out the 2nd annual Casks and Caskets which is a homebrew tasting event for the food pantries of Oshkosh starting at 5:00. With such success from last year, which was the first of its kind in Wisconsin, The Society of Oshkosh brewers brought back this event for another round of live music, homebrew demonstrations, a silent auction, best beer and Halloween costume contest, door prizes and sampling of homebrewed beer and wine. Proceeds from this event with go directly to the Oshkosh Hunger Task Force.

Tickets are $30 in advance and do include everything above, plus you will receive a  commemorative tasting glass and program. A VIP Dinner, prepared and served with homebrew by Chef Foster Deadman of the Best Western Premier Waterfront Hotel and Convention Center will be available for $65 and include the tasting event as well as a special VIP tasting glass. Downtown locations where you can purchase your tickets are at Oblios and the Best Westen Premier Waterfront Hotel and Convention Center.  For more information, you can visit www.caskandcaskets.org 

 

 

 

Chocolate Pumpkin Tiramisu

October 10, 2013 by braytonbb

I have said this before, but I LOVE tiramisu. I also love pumpkin though this time of year. Why not combine the two. A friend and chef from California gave me a tiramisu recipe that I make in cups. I really enjoy this version since it is so much easier to eat and looks just as pretty when served.

CHOCOLATE PUMPKIN TIRAMISUChocolate Pumpkin Tiramisu – Serves 6

1 bar of dark chocolate (3.5oz), 1 C hot coffee, 5 TB bourbon, 1 1/2 C mascarpone, 1 C powdered sugar, 2/3 C heavy cream, 1 1/2 tsp. vanilla, 1/4 tsp. cinnamon, 1 C canned pumpkin and 1 package ladyfingers.

Coarsely chop half the chocolate and add to a small bowl. Add coffee and whisk until the chocolate is melted. Whisk in 2 TB bourbon.

In a large bowl, combine the mascarpone, powdered sugar, cream, vanilla, cinnamon and remaining 3 TB bourbon. Beat until fluffy. Add pumpkin and mix until combined.

Take 1/3 of the ladyfingers and dip, one at a time, into the coffee mixture. Don’t leave in too long since they will get soggy. Arrange them in a single layer in the bottom of an 8 oz. glass. I had to break my cookies to get them to fit. Divide one third of hte pumpkin mixture among the glasses, spooning it on top of hte cookies and spreading to cover. Grate more chocolate over the pumpkin.

Repeat the layers 1 or 2 more times, depending how much room you have left in your glasses. The last layer should be the pumpkin mixture.

Cover and refrigerate for at least 4 hours or overnight. When ready to serve, sliver more chocolate shavings over pumpkin and enjoy cold.

Crockpot applesauce

October 3, 2013 by braytonbb

I just realized I posted this recipe last year, but without any pictures. So instead of just adding a picture to last years post, I decided to post it again since it is not only easy, but really good!

My apple and pear trees are bursting with apples this year. They are too firm to eat, but perfect for baking. I have made two batches of apple crisp, caramel apple cupcakes and two batches of applesauce already. I have a long list of other recipes I would love to make and share with you, but whenever I can share a canning recipe that is so darn easy and something you can enjoy all winter long, I want to get it out as soon as the season hits, even if it is more than once. Come back and visit the next few weeks for more great apple, pumpkin and possibly pear recipes. We will see how much time I can grab before the season is over.

Apple Tree- 1 of 5 in our yard

 

Crockpot Applesauce

Peel, core and slice apples. Fill our crock pot full of apples. Add 1 cup of water, 1 cup of sugar, I TB cinnamon and I TB lemon juice. Stir a and turn your crock pot on low for 5-7 hours or high for 3-4 hours. Stir when through. I like a chunky apple sauce so I go ahead and jar them up (after I have washed my jars and lids). If you like a smooth applesauce, you can cook a little longer and stir until it’s the consistency you like or puree your applesauce in a food processor. Enjoy right away or can for later.

 

I added as many apples as I could fit into my crock pot. Add the water, sugar, cinnamon and lemon juice. Gave it good stir, put the lid on and set it on low for for about 6 hours.

 

I like my applesauce a little chunky, so after 6 hours I stirred it and immediately poured it into my hot glass jars and within 5 minutes they were sealed. I got about 6 – 12oz. jars and 2 – 6 oz jars of applesauce out of 1 batch.

applesauce

 

Oshkosh Oktoberfest

September 23, 2013 by braytonbb

Oshkosh Oktoberfest will be kicking off their celebration again with German food, music and culture on  Saturday, October 5th. This year the festivities will be held at the Dockside Tavern parking lot.  Oshkosh Mayor, Burk Tower will be tapping the ceremonial keg at 2:00 PM.

There will be many great events held this year like the 2K Bier run and costume contest, starting at 11:00 AM. The run/ walk will be utilizing the new Riverwalk while making a loop with four beer stops. Of course you have to have proper ID, so be prepared! You will also walk away with a commemorative Oshkosh Oktoberfest beer stein and shirt (while supplies last). Oktoberfest is a free event, however there is an entry fee of $15.00 prior or $20.00 the day of the run to participate.  You can register at Dockside Tavern, Barely & Hops or at Run Away Shoes. All proceeds go to Cerebral Palsy of Midwest Wisconsin.  Everyone participating is encouraged to dress in costume (preferably German, but definitely tasteful). Prizes will be awarded for the best costumes, in both individual and group categories.

What you don’t feel like a run/walk on Saturday? How about Oktoberfest Olympics?  Several different competitive games, such as a Barrel Rolling contest, Masskrugstemmen (Beer Stein Holding) contest, Stein Relay races, Fraulein Carrying races, and a Frankfurter Eating contest. This is all great fun and all for a good cause with a chance to win some great prizes. German Wine Tastings and German Bier Tastings will be available for those of age. Children’s Playland Area, Cultural Displays, and Sheepshead games will be going on all day as well.

Of course there is also some great entertainment that will be provided by Blakapelle Milwaukee, Copper Box, and Greg Waters and the Broad Street Boogie from 2:00-11:00 PM. For  more information, you can go to http://www.oshkoshoktoberfest.com/

Blueberry Cream Cheese Bread Pudding

September 21, 2012 by braytonbb

Blueberries have never been my favorite, but in certain things I really do enjoy them. This blueberry cream cheese bread pudding recipes, my husband describes it like a warm blueberry donut. Its pretty fantastic and super easy to make.

Blueberry Cream Cheese Bread pudding – Serves 6

BLUEBERRY BREAD PUDDING4 Eggs, 2 C Milk, ½ C plus ¼  C Sugar, 1 ½ tsp. Vanilla, 1 tsp. Cinnamon, ½ tsp. Nutmeg, 1 loaf of Cinnamon Bread, 1 (12oz) package of Cream Cheese, 1/2-3/4 container of Fresh Blueberries or frozen

Preheat oven 325 degrees

Whisk together eggs, milk, ½ C sugar, vanilla, cinnamon and nutmeg until sugar dissolves.

Cut bread into cubes and add to egg mixture.  Mix Well.

Put half of the bread mixture in the bottom of a pan. Combine cream cheese with remaining ¼ C sugar and spread o top of bread mixture. Place blueberries on top and cover with remaining bread mixture.

Bake until pudding is browned on top and set-About 45 minutes.

** I make these in individual soufle cups when I don’t have 6 people ordering the same item.

 

 

Oreo Balls

April 20, 2012 by braytonbb

Silly name, but seriously good! I have taken these to parties, served them to my guests for desserts and have even enjoyed them myself. They should stay in the freezer until ready to serve.  If you have a food processor, this is super easy. This can be done in a blender as well, but its a lot more work. This recipe comes from my daughter in law. When I first had one, I thought this is good, but then I could not stop helping myself to more.  What is nice is that you can make a bunch and store them in your freezer. Whenever you get that chocolate craving, help yourself. I have not tried using the chocolate or the mint Oreos, but I can only imagine how scrumptious they would be.

CHOCOLATE COVERED OREO BALLSOreo Balls

1 package of Oreos, 8oz. cream cheese, white chocolate and/ semi sweet baking chocolate

Add the entire package of Oreos to the food processor. Process until crumbly. Add softened cream cheese and process until smooth.

Scoop out Tablespoons of crumb mixture and form into a ball.  Put on a cookie sheet and store in the freezer until ready to coat with chocolate. (It will be much easier when they are firm like this)

Melt chocolate and either dip the frozen Oreo balls in chocolate or drizzle with the white or chocolate  or both.

30-35 balls depending on the size you make them. Store in the freezer until ready to serve.

 

Friday Recipe of the Week – 7 Layer Bars

March 9, 2012 by braytonbb

This is an oldie but a goodie. Its funny sometimes when I make these, I will have guests comment that they have not had them years or that their mother use to make them for them when they were kids. I am glad I can bring back some of those memories.

 

 7 Layer Bars 

7 LAYER BARS

 

1/2 C butter, 1 1/2 C graham cracker crumbs, 1 can condensed milk (14oz), 1 bag chocolate chips, 1 bag of butterscotch chips, crushed walnuts and approx. 1/2 C shredded coconut.

Preheat oven to 350 degrees or 325 for a glass dish. Melt butter in a 13×9″ pan in the oven. Sprinkle graham crumbs evenly over butter and press down with a spoon. Pour condensed milk over crumbs. Top with chips, coconut and nuts. Bake 25-3.0 min. until brown around the edges. Let cool completely and cut.

Fudgy Cherry Cake Brownies

March 2, 2012 by braytonbb

This is another recipe from my Grandma. She always made the best desserts. This one I can throw together really quickly and everyone thinks  it took a long time. I cut the pieces a little big this time, but nobody seemed to mind.

Brownies, cherryFudgy, Cherry Cake Brownies

Cake – 2 eggs, 1 can of cherry pie filling, and 1 box of devils food cake mix.

Frosting – 5 TB butter, 1/3 C milk, 1/2 C sugar and a half of a bag of chocolate chips.

Mix the cake ingredients. Pour into an 8 1/2 x 11 cake pan. Bake for 30 min until toothpick comes out clean.

After you remove the cake from the oven, start preparing frosting. In a small saucepan, melt the chips, butter, milk and sugar until completely melted and all the sugar is dissolved.  Let cool or serve semi warm. Delicious!

 

Maple Granola

February 24, 2012 by braytonbb

I love, love, love this recipe and so many of our guests do too. Easy, yummy, but not real good for the waist line, but oh GRANOLAwell. Its always worth it to have a treat once in a while. I have included a picture during the baking process and then after it cools.

5 C Old Fashioned Oats, 1 C walnuts and/or pecans, 1/2 C brown sugar, 2 tsp. cinnamon, 1.5 tsp. nutmeg, 1/2 C maple syrup, 1 C butter (melted), 1/2 raisins and/craisens.

Preheat oven to 350 degrees.

Mix the oats, nuts, brown sugar, cinnamon and nutmeg together. Heat up the butter with maple syrup and blend. Pour over oat mixture and mix well.

Pour onto a well greased cookie sheet. Bake 30 minutes, but stir every 10 minutes to bake evenly. After 30 minutes, let cool completely. Break into pieces and mix with raisins and/or craisens.

Enjoy as a cereal with berries, as a snack or sprinkled over yogurt. Last about 1 week.

 

 

 

Creme Brule French Toast with Streusel Topping

February 17, 2012 by braytonbb

I have been working on a couple of new recipes this week that I was hoping to share with you, however neither one of them turned out. One was an overnight oatmeal recipe that went into the garbage and the other was a baked apple recipe that I am going to try again. You may see that one down the road. For this week though, it is creme brule french toast. It is a regular recipe around here that everyone really enjoys. Years ago, I found two recipes that I liked, but though they could be better, so I combined the two to make this one.

CREME BRULE FRENCH TOASTCreme Brule French Toast – Serves 4

1 stick of butter, 1 C brown sugar, 2 tsp. corn syrup, 1 loaf of cinnamon bread, 5 large eggs, 1 1/2 C half and half and 1 tsp. of vanilla

Streusel topping – 1/4 Brown sugar, 1/2 stick butter, 1/4 C old fashioned oatmeal, 1/2 tsp. cinnamon and 1/4 C chopped pecans(optional)

Heat 1 stick of butter, 1 C brown sugar and 2 tps. of corn syrup in a small saucepan until it starts to simmer and slightly bubble, stirring occasionally. Pour sugar mixture into an 8×8 casserole dish. Take 4 pieces of cinnamon bread and lay in the bottom of the 8×8 pan, making them fit. Do this 2 more times so you have 4 stacks of 3 high slices of bread.

Mix together the eggs, half and half and vanilla. Pour this over the bread mixture and refrigerate overnight.

Preheat the oven to 500 degrees. Bake for 15 minutes. While baking, mix together the streusel topping. After 15 minutes of baking sprinkle the topping over the bread and bake an additional 10 minutes longer.

Serve with strawberry jam on the side.

Molasses Cookies

December 16, 2011 by braytonbb

I got this recipe from my grandmother. My Mom and Grandma made them every year when I was little. I liked them then, but I love them even more now as I have gotten older. My  husband begs me to make these year round. Though I probably could, I really enjoy looking forward to all your year getting to eat these tasty treats. I usually triple the batch since after we get our share, I like to share with others as well since they seem to be the hit every year. The recipe below is only a single batch, but works just as well if you double, triple or quad it. I can’t even tell you how many it makes, since I have not made a single recipe in so long.

MOLASSES COOKIESMolasses Sugar cookies

3/4 C Oil, 1 C sugar (plus 1/4 more for later), 1/4 C molasses, 1 egg, 2 tsp. baking soda, 2 C flour, 1/2 tsp. salt, 1 tsp. cloves, 1/2 tsp. ginger, and 1 tsp. of cinnamon

Add sugar, eggs and molasses to oil.  Stir well.

Add dry ingredients and mix well again. Chill in the fridge about 2 hours until firm.

Roll into 1″ balls.  (It will be oily and that is okay) and then roll in sugar.

Bake 375 degrees until done (approx 8-10 min). Don’t leave in too long though, because they will get really hard. You want them nice and soft.

You can leave like this make a powdered sugar frosting and drizzle over. We make a little of both.

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