Beat cream cheese in large bowl until fluffy. Beat in sour cream, then sugar, triple sec, tequila and lime juice. Beat in eggs.
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I have been trying to eat a little healthier, so I have been looking for for new inspirations to help me feel full longer. I have incorporated flax seeds and chia seeds into almost everything I eat since they they are literally flavorless, good for me, I don’t even know they are in things and it has helped me feel full. I do tend to get bored eating the same thing all the time though, so I like to try new things. When I first tried quinoa, I really liked it. If you are not familiar with quinoa, it is a grain and it is cooked similar to rice. It does not have a lot of flavor, so as a side dish I like to add some chicken broth, craisens and some vegetables. Since I figured it was so versatile I thought why not add some cinnamon and brown sugar. I may even try some maple syrup as a substitute next time, but this was really good, very satisfying, something different than oatmeal, better for me and really stuck with me all morning, even after a workout.
Breakfast Quinoa – Serves 2
1 3/4 C skim milk, 1 C quinoa, 3 TB brown sugar, 1/2 tsp. cinnamon, 1/4 C Greek yogurt or lowfat yogurt, and 1 C fresh fruit
Bring milk to a boil in a saucepan. Add quinoa and return to a boil. Reduce heat to low and simmer, covered until about three quarters of the milk has been absorbed, about 15 minutes.
Stir in sugar and cinnamon. Cook, covered until almost all the milk has been absorbed, about 10 minutes.
Add yogurt and fruit and enjoy!
I try out a lot of recipes from the Food Network, magazines, Pinterest, make up my own, etc. Sometimes they turn out, sometimes they don’t. Sometimes I like a recipe, but I don’t love it. I will only post my recipes that I really enjoy, and only after I have had time to tweak them to what I think is shareable. That means that sometimes our guests will get to try things that I may never post. I made some lemon sugar cookies the other day that I thought were good but I was not overjoyed by them, so unfortunately you will not see those. If you stayed with us though and really love them, let me know and I will share the recipe with you.
This next recipe is one that I got off of Pinterest, but had to work really hard at tweaking. It just was not working out for me, but I knew it had potential. So, I added a few a things and minimized a few others and I have to say, I think they are pretty darn good and very summery, which I am trying to make happen. I hope you enjoy.
2 C plus 2 TB flour , 1 C sugar, 1/2 tsp. salt, 2 tsp. baking powder, 1/2 C vegetable oil, 3 eggs, 2/3 C Greek Yogurt, 1 1/2C mixed berries. I used blueberries, strawberries and raspberries.
Streusel Topping– 2/3 C brown sugar, 1/3 C flour, 1 tsp. cinnamon and 1 1/2 TB butter.
Preheat oven to 400 degrees. In a med bowl, mix together 2 C flour, sugar, salt and baking powder. In a smaller bowl, add vegetable oil, eggs and yogurt and whisk to combine. As liquid mixture to flour mixture and until just combined.
In a separate bowl, combine fruit with 2 TB flour ( to prevent berries from sinking to the bottom and clumping together). Fold the berries into the batter gently. Put into muffin liners or your muffin tin.
Combine your streusel ingredients not it is crumby. Sprinkle streusel on top of muffins and bake 20 minutes. Garnish with raspberries to dress it up.
This breakfast grilled cheese is probably one of my new favorite recipes. It has a wonderful mix of sweet and savory with just the right amount of heat. This recipe was featured on channel 5 roadtrip segment a couple of weeks ago and was favored well, so we wanted to share our recipe with you. I considered entering this in the bedandbreakfast.com contest a month ago, but I figured it was not sweet enough. I may have to reconsider this one for next year.
I use very specific ingredients in this sandwich for a few of the items. You can tweak anyway you like, but I have found that using these key ingredients makes a big difference.
Festival Foods bakery cinnamon bread-unsliced, Butcher Block Raspberry pepper or Raspberry Japlepeno jam,( there are two companies that make this jam that Butcher Block sells. I forget the name, but they are both incredible, Hennings Mango Fire Cheddar Cheese sold at Butcher Block as well. If you have never been in Butcher Block, you should really check it out. A lot of specialty items only found in Wisconsin and really nice owners too!
Two slices cinnamon bread, 2 Large eggs, 2 TB Raspberry Pepper Jam, 2 slices maple bacon (fried), and 2 slices mango chipotle cheddar cheese and butter.
Scramble eggs and pour into a frying pan. Cook without scrambling, but flip to keep the eggs together. Set aside.
Butter both slices of cinnamon bread on one side. Lay one slice, buttered side down, in frying pan. Spread one TB of raspberry pepper jam on bread. Layer with eggs, bacon, and cheese. Slather the other 1 TB of raspberry pepper jam on opposite side of buttered bread. Lay the jam side down on the egg, bacon and cheese with butter side up. Flip to cook other side until desired doneness. About one minutes. Cut in half and serve with fruit.
Chocolate covered cherry cheesecake bread pudding. Wow, thats a mouth full! This is the recipe that I entered into the national bed and breakfast.com contest. The criteria was make up your own, authentic “sweet” breakfast recipe. We made it to the top 16 but unfortunately, did not make it past that, as competition was pretty stiff. I love bread pudding recipes because you can make them for a crowd or for just one. When making them for one in these cute little soufle bowls, they puff up so beautifully that I was hoping the picture alone would sway some voters. Though we did not make through, I wanted to share the recipe with you. I hope you enjoy.
4 TB. graham cracker crumbs,1/2 TB butter, 1 egg, 1/2 C milk, 1/2 tsp. vanilla, cinnamon and nutmeg, 1 Challah or Hawaiian bread, 3 oz. cream cheese, 1/4 Can cherry pie filling, 1/4 C sugar, and 1/4 C mini chocolate chips
Preheat oven to 325 degrees. Spray an 8oz. ramekin with non stick cooking spray.
Melt butter. Add graham cracker crumbs to melted butter and spoon into bottom of ramekin until it covers the bottom. Pat down.
Whisk together egg, milk, vanilla, cinnamon, nutmeg and 1/3 of the sugar until combined and sugar is dissolved.
Tear bread into pieces (larger rather than smaller) and add to egg mixture. If too soggy, add a little more bread. Mix well.
Put half of the bread mixture on top of the graham mixture.
Combine cream cheese with 1/3 of the sugar (still having 1/3 left) until combined.
Spread cream cheese mixture on top of bread mixture.
Sprinkle about 10 or more chocolate chips on top of cream cheese mixture, depending how chocolaty you like it, you can always add more.
Add cherry pie filling over the cream cheese and chocolate chips.
Place the remaining bread over the top and sprinkle with remaining sugar.
Bake 45-50 minutes. Sprinkle more chocolate chips on the top when done baking. Serve immediately.
April 11-13 is a big weekend in Oshkosh. You know when multiple events start happening in Oshkosh on the same weekend, that the weather must be warming up, right? Please tell me Spring is on the way!
Friday, April 11 is Dancing with the Little Stars. At 6:30 at the convention center registration, cocktails, Hors d’ oeuvres and a silent auction kicks off the night, followed by an award presentation and then a friendly competition among couples and groups of “local celebrity” dancers. Tickets are $50.00 pp and all proceeds from Dancing for Little Stars support Parent Connection, a parent education and early learning program that encourages, strengthens and supports families throughout Oshkosh and the Fox Cities.
Saturday, April 12 start your day at the Paine Art Center with the Maria Pinto Fashion Event. Maria Pinto, a Chicago based designer, is a Contemporary American designer and artist who creates beautiful, versatile fashions with a modern urban edge. She is best known for designing for First Lady Michelle Obama and Oprah Winfrey. The fashion show will be held in the Paine’s conservatory at 12:00 with lunch consisting of a plated cheese course, marinated grilled chicken on a bed of greens with blood oranges, pomegranate, feta cheese, pine nuts and a citrus vinaigrette followed by dessert and wine choice. An interview and runway show will follow. Reservations can be made by April 7 at a cost of $60.00/$50.00 Paine members.
Later that evening from 7:30-10:00 PM, check out Oshkosh on Broadway at the Grand Opera House. In its eighth year, Oshkosh on Broadway continues to be the most talked about fundraiser for the community. Just under 100 community/celebrity members sing and dance, all to raise funds for the Grands educational and free community programs.
Sunday, April 13th is the annual Oshkosh Half Marathon. This is the 10th season for the Oshkosh half marathon/5K run/walk and kids run which takes participants around scenic area, historic homes and by the river. There will be themed water stations and massage therapists at the finish line.The course begins on Ceape/Main, taking you past the historic Paine Art Center, catches the Wiowash Trail, then heads south on the river-front trail. The final mile goes through the heart of downtown Oshkosh, catches the river trail behind the Convention Center and finishes inside the Leach Amphitheatre. The 5K course starts and ends at the same point. This event benefits the Boys and Girls Club of Oshkosh, Christine Ann Domestic Abuse Services, Inc. and the Oshkosh Area Humane Society.
WineFeast! What more can you say. Sign me up. 100% of the proceeds from WineFeast directly benefit over 4,000 youth at the Boys and Girls club of Oshkosh.
Saturday, April 5, starting at 7:00 PM at the Oshkosh Convention Center, sample a diverse selection of over 150 wines, domestic and imported beers, a wide variet of non-alcoholic beverages and delicious appetizers and entrees from over a dozen local restaurants.
A silent auction will be head with over 50 sought after items along with a wine raffle with a chance to win a bottle from an assortment of 1450 different bottles of wine ranging from $5.00 to $100.00. You will also receive a complimentary Riedel white wine glass and be able to hear music from Janet Planet.
Tickets are $75.00 a piece or 2 for $125.00 or 4 for $200.00.
Want a little more out of this experience. Elect to be a cellar select. For $125.00 pp, you will receive a champagne reception starting at 4:00, a full access pass to WineFeast, a relaxing five course dinner, live auction, complimentary Riedel red wine glass and entertaining harp music by Virginia Rogers.
There are also several other packages as an upgrade or for a group. You can purchase your tickets at Festival Foods in Neenah and Oshkosh, Blue Moose convenience stores in Oshkosh or at FNB Fox Valley.
A little Tex Mex for Breakfast, why not? This breakfast quesadilla is probably one of my favorite new recipes that I pulled off of Pinterest. Of course I tweaked it to make it my own, which is what you can do too. Really easy to make, looks great on the plate, satisfying and completely creative that you can add whatever ingredients you want. You can’t see the avocado in the picture, but they are in there. ( My little hint of green for St. Patricks).
8 – 6″ flour tortillas, 6 eggs, 1 Kielbasa sausage (sliced), 2 avocados, sliced, 2 C shredded Mexican cheese, 1 onion, chopped, 1 red pepper, chopped, 3 med. potatoes, sliced, 2 TB. olive oil, 2 TB butter, salt and pepper to taste and salsa and sour cream (optional).
In a large skillet, heat 1 TB olive oil and cook the onion and the potatoes until the potatoes are tender. Set aside.
Add the other TB of oil to the skillet and fry the sausage until lightly browned. Beat egg and pour over sausage. Scramble eggs with sausage and cook until eggs are done. Remove to a plate and set aside.
In the same skillet, melt half TB of butter over med. heat and place a tortilla on your skillet. Layer with 1/4 C cheese, 1/4 potato mixture, 1/4 egg/sausage mixture and slices from half of an avocado. Add another 1/4 C cheese and top with second tortilla.
Carefully flip tortilla when one side is lightly browned and cheese is beginning to melt. Add more cheese to the top of tortilla and cook until bottom tortilla is lightly browned.
Slice the quesadilla into 4 wedges and serve with home made salsa (see previous recipe) and sour cream.
Cinnamon yogurt fruit cup. Refreshing, crunchy and good for you too. Plus there is some green fruit in here for my St. Patricks Day themed month.
Dressing – 1/2 C lowfat yogurt, 1/4 C sugar, 1/4 C brown sugar, 1/2 tsp. lemon juice, and 1/2 tsp. cinnamon
1 Granny smith apple, cored and diced, 1 pink lady or red apple of choice, cored and diced, 1 pear, cored and diced, 1/2 C red grapes and 1/2 C green grapes and 1/4 C chopped walnuts.
Mix all the dressing ingredients together and put in the fridge while you are cutting up your fruit.
Once you have everything chopped up, pour your dressing over the fruit and stir.
Enjoy right away and refrigerate any leftovers, if you have some.
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.
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.
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 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.
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
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.
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.
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.
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.
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.
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
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.
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
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.
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.
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.
Congratulations to both of these wonderful couples for allowing us to be a part of your special day.
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.
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 lights, 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.
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.
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.
Preheat 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.
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
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.
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.