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Maple Bacon Waffles

August 15, 2018 by braytonbb

Did you catch our video about next Friday being National Waffle Day? Well, we wanted to share with you our favorite waffle recipe. Maple Bacon Waffles are the best in our our opinion. A little sweet with some salty goodness.

Now, before I go into this recipe, I wanted to share with you a cute story about my husband Scott in the kitchen. We have been in business for twelve years. In all of that time I have NEVER been sick enough to rely on Scott make breakfast. Now, he is great at pouring a bowl of cereal and even making scrambled eggs, but I am pretty territorial over my kitchen and what I make for our guests for breakfast.

My first grand baby was due to be born on Aug. 6th. but he came three weeks early.  I was at the hospital with my daughter at 6:00 AM on Friday, July 20. We did not have any guests the night before and I knew I would be home at some point to have breakfast on the table easily by Saturday morning. However after 22 hours in labor later and a C section, Lincoln James was born.  I was not prepared to be serving breakfast as I was just getting my first chance to hold my new Grandson.

This is where it gets good though. In a text, as I am in awe of this beautiful child, I am asked, do we have cake mix. “??????” No! Just make eggs” is how I responded. I wasn’t sure what to expect when I walked through my kitchen door 28 hours of no sleep later but Scott got rave reviews as I let a little control slip away.

I know, you’re wondering what he wanted cake mix for? What he meant was pancake mix. Ahhhh, I now understand. Well, I did not have pancake mix so he ended up making our signature ham and Cheese Soufle.

The reason I tell you all of this is that yes, you can use “pancake mix/waffle mix for this recipe but I am going to give you my scratch waffle recipe in case you don’t have “cake mix”.

Maple Bacon Waffles 

1 1/4 C flour, 1 TB baking powder, 1 TB sugar, 1/2 tsp. salt, 3 LG. eggs(beaten), 6 TB butter(melted), 1 1/2 C half and half, 2 tsp. maple extract, 5 slices maple bacon(cooked and chopped), 2 C heavy whipping cream, 1/4 C sugar and 1 tsp of maple extract.

Whisk together flour, baking powder, sugar and salt. In another bowl, whisk together eggs, butter, half and half and extract. Pour the wet mixture into the dry and blend. Add half of your bacon crumbles and stir just until mixed.

While your waffle mix is absorbing all that maple bacon goodness, make your whipped cream. Add sugar and extract to the whipped cream and beat until soft peaks form. Keep in the refrigerator until ready to use.

Cook your waffles in a preheated waffle iron 3-4 minutes. Plate. Add whipping cream and sprinkle more bacon pieces over the entire dish.

We love using Uncle Mikes Maple Syrup. If you have never tried it, it has the perfect combination of smokey sweetness that pairs well with this recipe.

Thank you Ashleemarie.com for the inspiration.

 

Cinnamon & Maple Bourbon Ice Cream

June 13, 2018 by braytonbb

Cinnamon & Maple Bourbon Ice Cream? What is not to love about every bit of that suggestion? Cinnamon, maple, bourbon, hello!

A few years ago I bought myself an ice cream maker. It was fairly inexpensive because I really didn’t know how much I would use it, but it turns out I used it all the time. Last year, I decided to upgrade and get myself a pretty fancy once. I am so glad I did because my recipes have turned out so much better! When I came upon this gem of a recipe it immediately called my name. With a little tweaking, as usual, I created something that was award winning, in my opinion. Give a it try. I think you will agree, or better yet, come and visit and I will make it for you.

Cinnamon & Maple Bourbon Ice Cream- Serves 8 Cinnamon & Maple Bourbon Ice Cream

1 egg, 1 C whipping cream, 1/2 C milk ( I have used skim, half and half or a combination of both depending what I have a lot of), 1/2 C brown sugar, 1 TB cinnamon, 1 TB vanilla, 2 TB Knob Creek Smoky Maple Bourbon.

Whisk egg until fluffy. Gradually whisk in sugar until incorporated. Mix in cream and milk. Whisk to blend. Finally add the cinnamon, vanilla and bourbon and whisk until combined.

Pour into your ice cream maker and let it do the rest of the work. I let mine blend for about 15 minutes until thick and creamy. Serve right away or put in a container in the freezer for later. Don’t worry, it will not harden up on you. It will stay nice and smooth.

Cinnamon & Maple Bourbon Ice Cream Adapted from killingthyme.net

 

Banana Cream Pie in a Jar

May 10, 2018 by braytonbb

Who doesn’t love pie? It can be messy to serve though. Put Banana Cream Pie in a jar and its easier to eat and prettier to photograph.I figured with it being May, it was time to start scouring the internet to find my next new summer dessert. Thank you to Glorious Treats for this months inspiration.

Look at all those layers of caramel, whipped cream, banana custard and crunchy graham cracker goodness. YUM! The custard is a little tedious. You also have to wait until it is cool, but a little planning ahead and I promise that Mom will love it!

Banana Cream Pie in a Jar- Serves 6/8 oz servings Banana Cream Pie is always more fun to eat in a jar

Vanilla Pastry Cream (2/3 C sugar, 1/4 C cornstarch, 1/2 tsp. salt, 3 C half and half, 2 eggs, 2 TB butter, and 1 TB vanilla)1.

Graham Cracker Crust (1 1/2 C graham cracker crumbs, 1/3 C butter, melted, and 1 TB sugar).

2 Bananas, caramel sauce, 3/4 C heavy whipping cream and 1 TB powdered sugar

Make your pastry cream by using a medium bowl. Beat eggs and set aside. Mix sugar, cornstarch and salt in a medium saucepan. gradually pour in milk, while whisking, to make a smooth mixture. Cook over medium heat, stirring constantly until the mixture thickens and boils. Continue to cook and stir one minute after it begins to boil.

Pour several tablespoons on hot mixture into the bowl of eggs and stir well. Pour warmed egg mixture into the pan with the rest of the hot milk mixture. Return to a slow boil and cook for one more minute, stirring constantly.

Remove from heat and stir in butter and vanilla. Set aside to cool. When pan is cooled, place plastic wrap on top of surface and refrigerate until fully chilled.

Make your Graham cracker crust by mixing the crumbs, sugar and melted butter together. Pour crumbs onto a sheet pan and bake at 350 degrees for 8 minutes. Watch carefully so it does not burn. Allow to cool.

Assemble dessert. Spoon about 2 TB graham cracker crumbs in a bottom of jar or glass. Pat crumbs down to make a firm layer. Add a layer of pastry cream. ( I like to put this into a pastry bag to make it easier). Add a few slices of banana followed by a layer of whipped cream. Add some graham cracker crumbs and drizzle caramel sauce. Repeat layers. Serve immediately think it tastes better after it has been chilled for a couple of hours.

Happy Mothers Day to all the Moms out there and special thank you and I love you to my Mom and Grandma!

 

Bacon Stuffed French Toast

April 24, 2018 by braytonbb

I try new recipes all the time, but this bacon stuffed french toast is probably my new favorite recipe. If you know me well, then you know that I am a naughty vegan. I rarely eat meat, unless its chicken, I never eat dairy unless there is a pizza in front of me and I try to stay away from gluten as much as possible, of course once again unless there is pizza in front of me. I do always try one bite of all my recipes since someone has to be the gauge. This bacon stuffed french toast though, well lets just say I had more than one bite. It is simply irresistible! Oh, did I mention that there is cream cheese and brown sugar blended in the stuffing. Thank you Spicy Southern Kitchen for this breakfast inspiration.

Bacon Stuffed French Toast- Serves 4 Love bacon? You will fall in love with the sweet, yet savory masterpiece

4 oz. cream cheese, 1/3 C brown sugar, 8 slices of Texas toast(preferable somewhat stale), 8 slices of crispy cook bacon, crumbled, 4 eggs, 1/2 C milk, 1 tsp. vanilla, 4 tsp. butter and canola oil.

Mix cream cheese and brown sugar in a medium bowl. Spread on one side of each slice of bread. Sprinkle crumbled bacon on 4 slices of bread and sandwich slices together to make four.

In a shallow bowl, whisk egg, milk and vanilla together. Dip each sandwich into egg mixture, being careful not to soak the inside.

Heat a skillet over medium heat. Add a little butter and canola oil to the skillet. Cook each sandwich until golden brown on each side. I like to even fry the sides up a little too.

Cut each piece in half, sprinkle any extra bacon you may have left over the top and serve with maple syrup.

Our favorite is Uncle Mikes Maple Syrup. If you have never tried it, it has this light smoky flavor to it. It is perfectly light for a recipe such as this.

Cinnamon Muffins

March 13, 2018 by braytonbb

This cinnamon muffin recipe is pretty basic and has been in my collection for quite some time. I tend to forget about it but always love the warm feeling I get when take a bite of these moist muffins. This recipe calls for a 1/2 a cup of milk. I have used everything from skim to half an half just depending what I have the most of. The heavier the milk, the moister the muffins tend to be.

cinnamon muffins with streusel toppingCinnamon Muffins – Yields 6 Jumbo Muffins.

1 stick of butter, 1 C sugar, 2 eggs, 1 1/2 C flour, 2 tsp. baking powder, salt, 2 TB Cinnamon, 1/2 tsp. allspice, dash of nutmeg and 1/2 C milk.

Streusel – 1/3 C Sugar, 1/4 C brown sugar, 3 TB flour, 1/4 tsp. cinnamon and 2 TB melted butter. Blend sugars, flour and cinnamon. Use a fork to blend in melted butter until you get a crumbly base. Add more flour to make it crumblier.

Preheat oven to 350 degrees. Soften butter, then stir in sugar. Beat eggs and incorporate into the butter/sugar mixture. In a separate bowl, stir together flour, baking powder, salt, cinnamon and allspice and nutmeg. Add your flour mixture to the egg mixture, alternating with milk. Pour into greased muffin pans and top with streusel mixture. Bake 20 minutes. Cool completely before removing from pan.

Enjoy Breakfast with Brayton’s the next time you find yourself in Oshkosh.

Breakfast Bowl Made for a King

February 8, 2018 by braytonbb

Want to use up some leftovers? Want something quick and easy? This breakfast bowl is made for a king or queen and can be thrown together in no time.  Use whatever you have on hand and this recipe will always turn out great! If you don’t have all the ingredients, its okay. Use what you have or eliminate what you don’t like. Either way, it will be a hit.Breakfast Bowl – Serves 3 generously A hearty breakfast with little to no work1# yukon gold potatoes,chopped into 1″ cubes.( I have also used russet and baby reds which are just as good), half of a red pepper, seeded and chopped, 1 small onion, chopped, 6 eggs, 3oz. sharped cheddar shredded cheese, *Italian sausage crumbles olive oil, pepper and season salt.

Optional Toppings: chives, sour cream, salsa, avocado, bacon bits, tortilla chips, hot sauce, etc.

Preheat oven to 425 degrees. Add potatoes, peppers and onion to a large sheet pan and drizzle with olive oil, seasoned salt and pepper. Roast for 30-40 minutes until potatoes are golden in color and tender. Stir and rotate half way through. If you want to make leftovers, add extra ingredients. If you have leftover potatoes, drizzle with olive oil and season but saute your veggies and then incorporate.

While your potatoes are cooking, brown your Italian Sausage and set aside. If you want to make it vegetarian, you can leave this out.

Crack eggs and season with salt and pepper and whisk until smooth. Add eggs to heated skillet and soft scramble until barely cooked through. Set aside.

Mix potato mixture with sausage, if using and add to your serving bowl. Top with scrambled eggs. Sprinkle cheese over eggs and microwave for 20 seconds until cheese is melted. Top with whatever additional toppings you like and serve with yogurt and muffin.

A hearty breakfast with little to no work.

 

Meat Lovers Quiche

January 9, 2018 by braytonbb

So its January! That means either starting fresh and eating clean or hunkering down for the winter and enjoying this meat lovers quiche.

Last year my first recipe of the year was healthy. This year, it is all about comfort food. Lots of bacon, sausage, ham, and cheese baked until its perfectly golden on top. If you feel like adding other types of meat, go for it. As for cheese, use whatever you have in the fridge. I have included what I used, but feel free to use your imagination. It will be great either way.

Meat Lovers Quiche – Serves 6-8

Pillsbury pie crust, 6 large eggs, 1/2 C milk, a dash of salt and pepper, 4 sliced of cooked and crumbled bacon, 1 C cooked and ground Italian sausage, 1/2 C ham, 1/4 C diced onion and 1 C shredded cheese. ( I used Colby/Jack mix)

Preheat oven to 425 degrees. Press crust into a 9″ pie pan. prick crust and bake until browned, about 10 minutes.

Whisk together the eggs, milk, salt and pepper. Add the cooked bacon, sausage, ham, onions and cheese into the crust. Pour the egg mixture on top.

Bake for 20-30 minutes until the center is set. Allow to cool for about 10 minutes before slicing.

We served this with grapes and warm banana chocolate chip bread.

Where in the world are Scott and Nicole…Again!

December 28, 2017 by braytonbb

Take me home country road #bouldercreek #santacruz #road #driving #california #iphoneonly

Where in the world are Scott and Nicole…AGAIN? If you remember last year, we decided to take our first ever personal/business road trip. We posted pictures of some of the planned and spontaneous stops and you tried to guess where we were. Not only did we have a lot of fun with this, it seems like you may have too. So, we decided, why not try it again. The lucky winner who guesses the most stops correctly will get a gift certificate for 50% off their stay when we return.  Once again, one guess per person, per location.

We leave again January 1 and will be back sometime late February. This time though, we are spending some time out of the country. There is a little hint for you! Lucky for us, I have some good friends that don’t mind watching over the inn while we are away. With that being said, you are still more than welcome to make reservations, check availability and buy gift certificates on our website. We will try to get back via email at the end of each day. It will probably be our most consistent way of staying in touch.

Good luck and thanks for playing along!

Happy New Year!

Individual Tiramisu Mouse

December 7, 2017 by braytonbb

You have heard me say many times when I post a tiramisu recipe that they are one of my favorite desserts. This individual tiramisu mouse though is perfect. It is easy to eat out of the glass and it does leave out the liquor and the ladyfingers. Don’t worry though, you will never miss them. It doesn’t take much time to throw this delightful recipe together. I do prefer letting it set up in the fridge for a couple of hours though. Can’t wait? Make yourself a small serving like I did and dig in.

Tiramisu Mouse- Serves 8 

*see notes after recipe

*1 1/2 tsp. of instant coffee (optional), *1/4 C hot water (optional), 2 C heavy whipping cream, 3 C powdered sugar, *16oz. coffee flavored marscarpone cheese, 2 tsp. vanilla extract, 2 TB cocoa powder and mini chocolate chips.

Place the coffee I hot water and stir until the coffee is dissolved. Set aside.

Beat heavy whipping crème until soft peaks form. Keep in fridge until ready use.

Mix marscarpone cheese and powdered sugar until completely blended. Mix in vanilla and *TB of Coffee(optional) or more depending how strong you like it.

Fold whipping crème into coffee mixture.

Pipe mixture into a bottom of a glass. Sprinkle with cocoa powder, Pipe more of your whipping crème mixture on top of the cocoa powder. Continue layering until you have reached almost the top of the glass. Sprinkle with mini chocolate chips.

*If using coffee flavored marscarpone, you may not need to use the instant coffee. It just depends on how strong you like it. If you cannot find the coffee flavored, regular marscarpone works great as well and then you will need the coffee for sure.

Mini Pumpkin Swirl Cheesecakes

November 14, 2017 by braytonbb

Everything mini, in my opinion, is always better. These mini pumpkin swirl cheesecakes are no exception. Do not let the word cheesecake scare you. These are baked in standard muffin liners and take no time to through together. Small crowd for Thanksgiving? These would be the perfect compliment for little hands or someone who does not want too many leftovers.

Mini Pumpkin Swirl Cheesecakes – Serves 12 

Crust -3/4 C crushed graham cracker crumbs, 1/2 tsp. cinnamon, 2 TB sugar, and 5 TB butter, melted.

Cheesecake – 16 oz. cream cheese, softened, 3/4 C powdered sugar, 2 tsp. vanilla, 2 egg whites

Pumpkin swirl – 1/3 C pumpkin puree, 1 tsp. cinnamon, a dash of allspice, 2 tsp. flour.

Preheat oven to 300 degrees. Line a 12 cup standard muffin pan with muffin liners. I recommend using foil lines but if you only have paper, double them up for support.

Mix the graham crumbs with cinnamon, sugar and butter until moistened. Place about 1 TB of graham crumbs in each cup and press down and slightly up the sides.

Mix softened cream cheese until smooth and then mix in powdered sugar and vanilla and mix again. Add egg whites and blend on low speed until incorporated. Don’t overbeat!

In a separate bowl, mix the pumpkin puree, cinnamon, allspice and flour. Add in 2/3 C of the cream cheese mixture to the pumpkin mixture and stir with a soft spatula.

Divide half of the plain cheesecake batter into your muffin liners. Scott about 1 TB pumpkin mixture on top and then cover with remaining cheesecake batter. The liners should be almost full.

Using remaining pumpkin mixture, add about 3 to 4 dots on top of cheesecake and swirl with a toothpick.

Bake 30 minutes, rotating the pan halfway through. Cool completely and put in the fridge.

Looking for other great pumpkin recipes?

 

Merry and Bright December in Oshkosh

November 7, 2017 by braytonbb

Merry Christmas Everybody

It’s always a great time to celebrate with family and friends. With all the festivities, lights, food, and shopping in the decorated shops downtown; Merry and Bright is exactly what Oshkosh is all about. I know its only November, but we have to start thinking about December. It is going to sneak up on us before you know it. So why not get a jump start and plan your getaway and shopping trips now!

We kick the weekend off right with Gallery Walk, which is always the first Saturday each month. Gallery Walk provides local artists and galleries with the opportunity to share their creativity and imagination. The link will take you to all the participating store and give you some unique holiday ideas.

Shake the chill off and join the Oshkosh Symphony Orchestra at 7:30 on Dec. 2 with the sounds of the seasons at Grand Opera House. This is literally just around the corner from all the great Gallery shops. It’s the perfect evening, rolled into one.

Friday, December 8th is the Wright Brothers Memorial Banquet at EAA. This annual banquet honors the spirit and achievements of the Wright Brothers. Celebrate the anniversary of the first powered flight with a presentation by astronaut Joe Engle, cocktails, and full-dinner service. This banquet has sold out in previous years, so do not miss it!

The Grand Opera House brings us back on Dec. 15 with Christmas with the Celts. The Celts’ is a dynamic mix of traditional Irish music and American pop music, featuring a local choir and Irish dancers!

Now, these are just some of the great events happening in Oshkosh while we are open. We do close down for a week to celebrate the holidays with our own family. While you are in town though, don’t forget to stop at some of the other great hot spots in Oshkosh. For instance, Outlet Shoppes of Oshkosh, Backlot Comedy House, Paine Art Museum and Oshkosh Public Museum and just a few. Of course, you will probably be famished and thirsty, so let us help you as we recommend some of our favorite places to unwind. Beckets, Gardinas, and Chalice are just a few.

Merry Christmas and Happy Holidays from Brayton Bed and Breakfast.

 

Cinnamon Chip Pumpkin Cookies

November 1, 2017 by braytonbb

What were you expecting? It’s November. Of course, we are going to have pumpkin recipe. Probably even more than one. These cinnamon chip pumpkin cookies really hit it out of the park. The cinnamon chips take this cookie to the next level. I bet chocolate chips would be good too, but it is Autumn so the combination of these two Fall ingredients is perfect together. Did I mention that they are really easy to make too? I try to keep it this way since I know how busy we all are. Ona side note, you should chill these for about 30 minutes since they are a little sticky. Just don’t leave them in the fridge too long, otherwise, you may need a chipper to get them out of the mixing bowl.

Cinnamon Chip Pumpkin Cookies – 18 cookies 

1/2 C butter, 1/4 brown sugar, 1 C sugar, 1 tsp. vanilla, 6 TB pumpkin puree, 1 1/2 C flour, 1/4 tsp. salt, 1/4 baking powder, 1/4 tsp baking soda, 2tsp. cinnamon, 1 tsp. pumpkin pie spice, 2/3 C cinnamon chips.

Melt butter in the microwave. Whisk in brown sugar, 1/2 Sugar, vanilla, and pumpkin until smooth.

In another bowl, toss together the flour, salt, baking powder, baking soda, 1 1/2tsp.  cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry and mix together.  Fold in cinnamon chips. The dough will be soft and sticky, but no worries. Chill for 30 minutes.

Preheat oven to 350 degrees. Mix the remaining sugar and cinnamon together. Roll the dough into balls roll in the cinnamon sugar mixture. Spray your baking pan. Slightly flatten the dough as they will not spread much when baking. Bake for 10 minutes and allow to cool for 10 minutes before digging in or moving to a wire rack.

 

Holiday Celebrations in Oshkosh

October 19, 2017 by braytonbb

 

Decorative Lights

Holiday celebrations are kicking off in Oshkosh in November. I don’t think it matters that the temps have felt more like Fall. I have a feeling that will be changing quickly. Want to start planning for the girls getaway? I have a few suggestions that will make you want to dig in and then relax after a long day of shopping. Start your holiday shopping early by attending the admission FREE Holiday Wonders Shopping Expo & Craft Fair on Saturday, November 11th, 2017 from

Saturday, November 11th from 10-4 at Sunnyview Expo Center is the Holiday Wonders Shopping Expo and Craft Fair. There will be over 75 vendors selling a variety of unique items for those hard to buy for people in your life. FREE admission.

Start your weekend early by coming to the downtown Oshkosh Holiday parade and tree lighting at 6PM at Opera House Square. The parade will begin at 630. Join thousands of people as they line Main St. to watch the 2017 themed ” A Charlie Brown Christmas”. Bands, floats, Santa, food and drink will be available.

The annual Nutcracker in the Paine begins Friday, November 17th. Enjoy a 100 different themed Christmas trees and scenes from the beloved Nutcracker story within the historic estate. Guests may take a self-guided tour, candelight tour and guided tour. Reserve early though as these dates book up quickly. For info on the Paine and the Nutcracker experience, visit thepaine.org.

Saturday, November 18 The Grand Opera House is presenting Disenchanted. Forget once upon a time and Prince Charming. Disenchanted brings Snow White and her squad of sassy princesses to tell the “real” story behind the fable. This is a PG 13 showing so leave the kiddos with their Fairy God Mother. This will definitely be a weekend to enjoy with the girls.

Let’s not forget about the annual Celebration of Lights which begins on November 24th at 5:00 PM. There are over three quarters of a million lights spread over 102 miles of beautiful Menominee Park.

With so much to do in Oshkosh in November, spend a few nights and enjoy our downtown. Oshkosh is the Event City!

 

 

Salted Caramel Shortbread Bars

October 12, 2017 by braytonbb

It wouldn’t be Fall without a caramel recipe. I think you will like these salted caramel shortbread bars as they are easy to make and easier to eat. They didn’t last very long around here, so I think they were a hit.

Salted Caramel Shortbread Bars 

Crust: 2 C butter (room temp), 1 C sugar, 1 1/2 C powdered sugar, 2 TB vanilla and 4 C flour.

Filling: Homemade salted Caramel or 1 bag of caramel bits, 1/3 C cream, 1/2 TB vanilla and 1 TB sea salt.

Preheat oven to 325 degrees. Line a 9×13 pan with parchment paper. Trust me on this. It will be a lot easier to get out of pan and cut.

Combine butter and sugar mix until creamy. Add vanilla and beat more. Slowly add flour on low speed ( so you don’t end up with a mess) and mix until a smooth, soft dough ball is created.

Press almost half of the dough into the baking pan and bake for about 25 minutes until the dough turns a nice light golden color.

If you are not making your own caramel sauce, melt caramels and cream in the microwave for one minute at a time. Once melted and smooth, add vanilla.

Once the bottom crust is done baking, pour your caramel sauce over the crust. Sprinkle with sea salt and crumble remaining dough over the top. continue baking until filling is bubbly and the topping is firm, about 30 minutes. Let cool completely before cutting.

*Don’t skimp here and use store bough caramel syrup. If its too thin, you will not be able to taste much of the caramel. You wanted it nice and thick!

If you are looking for other great caramel recipes of ours, check out or blog 

 

 

The Smell of Fall is in the Air

September 19, 2017 by braytonbb

I am a warm weather girl, so I am loving these last few days of September.  October is my next favorite month though. The smell of fall is in the air, cozying up with layers, the smell of fireplaces and oh yes, a good bowl of chili! The last outdoor Oshkosh farmers market will be on Saturday, October 14th. Don’t worry though, its not all bad. The indoor market will return on November 4th.

Since this is the last outdoor market of the season, it is the perfect time to host Oshkosh’s annual Chili Cook Off. Samples will be served up by some of our great local cooks. The best pots will receive crowd favorite awards, which means everyone gets a chance to taste these delicious creations.   There will be lots of activities for kiddos too in the Opera House Square. This is a true family event that I look forward to every year.  Take advantage of sales and specials and browse a big selection of fall produce. It’s a perfect time to pick up squash, pumpkins, or perhaps some ingredients to make your own special pot of chili! The event is a great time to enjoy the company of friends, family and community. Proceeds go to the Day by Day Warming Shelter.

Gluten Free, Sugar Free, Dairy Free Peach Crumble

September 12, 2017 by braytonbb

When is the last time you have had a juicy peach? Its peach season you know and this peach crumble is the perfect recipe.  Gluten free, sugar free and dairy free, though you would never know it. I am not normally one to buy a peach and eat it, unless I am making a peach pie, of course. My parents planted a peach tree in their yard and gave me a few to try. These peaches were almost too perfect to eat but I wanted to try something a little different. Since we always serve fruit with breakfast, I figured this would be the perfect way to start the day. Prepare your chia pudding and peaches the night before so it sets up perfectly for the morning.

Peach Crumble – Serves 2

2 figs, 2 peaches, 2/3 C gluten free old fashioned oatmeal, 1 TB pure maple syrup, 2 tsp. cinnamon, dash nutmeg, 1/4 C chia seeds, 1/2 C chopped pecans and 1 C unsweetened vanilla almond milk.

The night before, make your chia pudding by adding your chia seeds, almond milk and maple syrup together in a bowl. Dice peaches, discarding the pit and mix in half of your cinnamon. Cover and refrigerate both until morning.

In the morning, make your crumble. Toast oats and pecans in a dry skillet over medium heat for a few minutes. Add to a food processor along with your dates, half of the cinnamon and a dash of nutmeg. Process until course and crumbly.

Pull out your chia pudding and divide amongst two glasses. Divide peaches into each glass. Sprinkle both with the oat crumble.

It feels like your cheating, but this will keep you full all morning thanks to the chia seeds and delicious healthy peaches.

Thanks to Simply Quinoa for the healthy inspiration. For information about the benefits of quinoa, check out healthambition. 

 

 

September events going strong in Oshkosh

September 6, 2017 by braytonbb

Just because the weather is cooling does not mean Oshkosh slows down. September events are going strong in Oshkosh.

In the mood for some Octoberfest fun?  Docktoberfest kicks off Friday, September 22 at 5:00 PM at Dockside Tavern. Enjoy a good old fashioned Friday night fish fry while listening to the very popular Copper Box band. Saturday the festivities continue with the WI Cornhole Tourney, 2K Bier Run, masskrugstemmen, costume and frankfurter eating contests. Make sure to wear your Dirndls and Lederhosen! All Proceeds going towards the Oshkosh Boys and Girls Club.

Take the activities from drinking, dancing and tossing to flying high. The US National Aerobatics Championships are taking place at EAA air grounds Sept. 23-29th.  Nine power and glider categories participate and are crowned at this competition. Oshkosh offers the best facilities for an aviation event in the world the past 45 years as the site for EAA AirVenture. IAC has invested heavily in upgrading its own pavilion there and it will serve as headquarters for the contest. Activities during the week such as an evening social event at the EAA Nature Center and closing ceremonies and awards banquet at the EAA museum’s “Founder’s Wing” will also take place.

EAA Museum is a happening place for events. Relive the excitement and glamour of the big band era with a 1940’s style dance for the annual September Swing on Saturday, September 30th. from 7:00-11:00 PM at the Eagle Hanger. Start your nostalgic celebration with delicious era-inspired hors d’oeuvres and featured signature drinks from the bar.
Take to the dance floor to show your swing dance skills or learn how with lessons from professional dance instructors. Then showcase your new moves and dance the night away with your sweetheart.  You will be surrounded by an authentic collection of World War II airplanes, vehicles, and artifacts in our extravagant Eagle Hangar. It will truly be a celebration of the end of an era! Vintage wear is encouraged, but not required. Prizes will be awarded for best period attire and best dancers.

September weekends are booking up fast, so check on availability soon at Brayton Bed and Breakfast.

Magical Happenings at the Paine Art Museum and Gardens

August 31, 2017 by braytonbb

Courtesy of the Paine Art Museum

The Paine Art Museum and Gardens is always a magical place to visit. If you have not been there lately, here are two great reasons to visit this Fall.

Jazz in the Gardens is set amidst the Paine’s magical gardens where you can enjoy an evening of food, drink and live jazz music. While you are here, celebrate the completion of the new formal garden, which you will not want to miss.
Jazz in the Gardens is taking place Saturday, Sept. 9th from 5:00-9:00 PM. and is the Paine’s largest fundraising event of the year. Proceeds will support the care of the Paine’s historic mansion, art collections, and gardens. Reservations are a must.

The Paine puts on some amazing exhibits and the current exhibit is no exception. Wonderland: Photographs by Kirsty Mitchell are breathtaking! Showcasing through October 15th, this is one exhibit you will not want to miss.

Wisconsin’s Best Rib Fest 2017 in Oshkosh, WI

August 21, 2017 by braytonbb

Wisconsin's Best Rib Fest in OshkoshIt’s time for Wisconsin’s Best Rib Fest 2017! Last year was the first year for Wisconsin’s Best Rib Fest in Oshkosh at Menomonee Park. I can’t wait to see what goodies that these professional ribbers will have in store for us this year. Enjoy the best BBQ brought to you by the National Barbecue Cookers Association. Nightly concerts, delicious food and beverages all located on our beautiful Lake Winnebago. This is a great event for the entire family over Labor Day weekend.

Beginning Friday, Sept. 1 starting at 5:00 PM, come out for a little dinner and dancing. Saturday and Sunday its an all day event and Monday until 4 PM.

Oshkosh Events are still going strong

August 16, 2017 by braytonbb

Though summer is winding down, Oshkosh area events are still going strong.Trouée d´Arenberg

Just steps outside of Brayton Bed and Breakfast, you will find the Gus Macker 3 on 3 Basketball tournament happening on Main St. August 26 and 27th. The Oshkosh Farmers Market will also be going on just up the road on Saturday morning until 12:30. This makes for a festive atmosphere in downtown Oshkosh. We couldn’t be prouder to live here.

If your looking for a little extra excitement, how about the Winnebago Triathlon happing on Sunday, August 27th. This is the 11th year that offers athletes a sprint or Olympic distances to choose from when swimming, biking and running.

The kids are going back to school, so treat to yourself to some outdoor activities and then relax in luxury at Brayton Bed and Breakfast. Stay two or more nights and receive discounted rates. For availability click here.

French Toast Cupcakes

August 15, 2017 by braytonbb

French toast for dessert? When you put it in a cupcake, absolutely! These French toast cupcakes are good on their own, but once you add the maple buttercream, it takes it to a whole different level. I thought about adding bacon bits, but it really doesn’t need it. These are pretty easy to throw together and you will look like a pro when you serve them. I pulled this recipe off of bakingdom, so if you want to look for more delectable recipes, this is a great site.

French Toast Cupcakes – makes 24 standard size 

Streusel filling – 1/2 C brown sugar, 1 Tb. sugar, 1/2 C flour, 1/2 tsp. cinnamon, 1/4 tsp. salt, and 5 TB cold butter cut into chunks.

Cupcakes- 3 C flour, 2 C sugar, 1 TB baking powder, 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. salt, 1 C butter, softened but not melted, 1 C sour cream, 4 eggs at room temp. and 1 TB vanilla

Frosting- 1 C butter, softened, 4 C powdered sugar, 1 1/2 tsp. vanilla, 1/2 tsp salt, 1/3 C maple syrup and 2 TB heavy cream.

To make the streusel, combine all the ingredients  and mix in the cold butter with your hands until its entirely mixed and clumpy. Cover and refrigerate while you are making the cupcakes.

To make the cupcakes, preheat oven to 350 degrees. Line your muffin pan with liners or spray well. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt. Add butter, sour cream, eggs and vanilla and mix until smooth. Fill muffin liners about half full. Divide the streusel mixture over the tops of the batter. Bake for 20 minutes or until done. Cool.

For the frosting, beat the butter on high speed until fluffy. Beat in the sugar until combined. Stir in vanilla, salt and syrup. Add heavy until you get your desired consistency. Be careful not to make it too thin. Pipe on cupcakes and sprinkle with cinnamon sugar.

 

 

Breakfast Tacos

July 18, 2017 by braytonbb

If you follow our blog, you might think I like Mexican food.  These breakfast tacos make a great addition to our other breakfast “Mexican” recipes. Below I have included the links to our breakfast burrito, breakfast quesadilla and our home made salsa. Both just a bit different, as is this breakfast taco.

Breakfast Tacos – Serves 1

I had extra large tortillas here in this picture so cut them in half.

1 8″ flour tortilla, 1 small baking potato, 2 oz. cooked and chopped bacon, 1 egg, scrambled, splash of milk, salt and pepper, salsa, and 1/3 C shredded cheese. I use whatever I had on hand. This time I used sharp cheddar inside and white cheese curds on the top.

Scrub and rinse potato, pierce with a fork several times and place I the oven for about 30 minutes at 400 degrees. ( I usually like to do this the night before if I am thinking ahead). Cool, peel(if desired) and chop into cubes.

Scramble eggs and season to your liking. Fry each side of your tortilla until slightly brown on each side.  Assemble tacos by spreading scrambled eggs, chopped potatoes, bacon and cheese layered on top of each other. Add more cheese to the top of the tortilla and microwave  few seconds to cheese melts. Add cilantro if desired for prettiness. Serve with salsa.

Other Mexican breakfast recipes

Breakfast Quesadilla and Breakfast Burrito.

The Shakedown-Summer Camp for Hot Rodders

July 6, 2017 by braytonbb

The Shakedown, formerly known as Symco is Wisconsin’s largest and oldest traditional hot rod and custom multi-day car show. This is the summer camp for hot rodders. Cars are driven in from all over the country for this two day event starting Aug. 11th. at the EAA Pioneer Airport. Along with  period cars, there are vintage bicycles and planes with organized rides throughout the day.  20 plus bands will also be performing along with a swap meet and many excellent food vendors. While you are here, check out the EAA Museum for only $6.00 more with your paid admission to The Shakedown.

Events and schedules being updated weekly. For the most up to date happenings, check out The Shakedown website.

For lodging, check out Brayton Bed and Breakfast availability calendar.

 

 

Rock USA 2017- Ultimate Rock Experience

June 21, 2017 by braytonbb

Rock USA 2017 is bigger and better than ever. This ultimate rock experience is a three day camping music festival held annually in Oshkosh, just a few miles from Brayton Bed and Breakfast.  With only 43 days left to get your tickets for the July 13-15th show at Ford Festival park. Rock USA is considered one of the nations largest annual events that is strictly rock and metal music. Featuring a mega mainstage and four side stages filled with non stop live performances. Alongside is a vendor marketplace that features over 100 local and regional vendors selling commemorative merchandise and locally made goods and food.

Headliners included this year are Ozzy Osbourne, Avenged Sevenfold, Slayer, Korn, Volbeat, Stone Sour and Mega Death.

For more information, visit Rockusa.com 

 

 

Strawberry Chimichanga

June 13, 2017 by braytonbb

It is strawberry season, so here you go. Something different than cupcakes, french toast and shortcake. I don’t know why I didn’t think of this. Strawberries and cream cheese fried in a tortilla rather than bread. Yes, you can eat this for breakfast. http://omgchocolatedesserts.com/ This website that I pulled this off offered this up as a dessert, but served warm with some bacon or sausage seemed much better to me.

Strawberry Chimichanga – Serves 1

1 8″ flour tortilla, 2 oz cream cheese at room temp., 3/4 TB sour cream, 1/2 TB sugar, 1/2 tsp, vanilla, 1/2 C strawberries, sliced, cinnamon sugar for coating and canola oil for frying.

Beat cream cheese, sour cream, sugar and vanilla. Fold in 1/4 or less strawberries. Spread mixture evenly on tortilla, filling the lower third. Fold the two side of the tortilla towards the center and then the other two side to the center. Secure with one or two toothpicks.

Combine your cinnamon and sugar together in a bowl and set off to the side.

Heat your oil in a deep sauce pan around 360 degrees. Transfer the strawberry chimichanga into the fryer and turn after about 30 seconds to brown evenly. Remove toothpicks. Transfer to a paper towel and then roll in cinnamon sugar immediately. If you find the cinnamon sugar doesn’t stick really well, brush a little butter on the chimichanga and try rolling it in the sugar again. (This happens if the chimichanga cools too quickly). Add extra strawberries on the plate.

 

 

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