Wednesday, October 5, 2011

To Honor Vets With Free Rooms On Veterans Day

Authentic Bed & Breakfast Inns & Cottages of the Pikes Peak Region will join hundreds of inns and B&Bs throughout the U.S. and Canada in honoring active and retired veterans with free rooms in recognition of Veteran's day. In a campaign called  B&Bs for Vets, Authentic Inns & Cottages will join inns and B&Bs in opening their doors with complimentary stays for vets on November 10, 2011 so they can wake up on Veteran's Day, 11-11-11, to a wonderful breakfast after a great nights sleep in a B&B. A thank you from Innkeepers for those serving in the military and their families for the important work they do.

The nine  member inns of the  Authentic Bed & Breakfast Inns & Cottages of the Pikes Peak Region will each offer at least one room free with a buy one get one night free offer. Visit our website for the list of  participating B&Bs  Vets interested in reserving rooms on November 10 are asked to call  the inn of your choice to make reservations. Proof of military service is requested.

Saturday, September 24, 2011

Fall Getaway in the Pikes Peak Region

Aspen trees in rich shades of gold mixed with the rich evergreens and rusty scrub oaks against brilliant blue skies offer fall folliage viewing in the Pikes Peak Region now through the first part of October.There is no better way to enjoy the beautiful Colorado fall than being outdoors. The Pikes Peak region offers numerous day hikes in the area that can be enjoyed while viewing the spectacular colors . An outdoor adventure walking new trails  combined with a stay at any one of our member inns makes for a great leisure fall weekend.  Innkeepers will have maps or directions to the trails.The beauty of the local canyon trails are some of the best trails in the area; Williams Canyon in Manitou Springs, Waldo Canyon up Ute Pass outside Cascade, and Cheyenne Canyon in Colorado Springs. Garden of the Gods offers many trails around the park that are wonderful to hike and not that traveled.Wander and discover the many waterfalls of the Pikes Peak Region, Helen Hunt Falls, Catamount Falls, or Mother's Rest Falls.  Plan to shop or dine at any one of our unique galleries or fantastic restaurants. Live entertainment in the evenings is offered in many establishments.

Wednesday, August 17, 2011

Hearty Apple Muffins

Adapted from Smitten Kitchen's Whole Wheat Apple Muffins (which she adapted from King Arthur Flour)
Yield:  12
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt (I used 6 ounces Greek yogurt and a splash of milk)
2 large apples, peeled, cored, and coarsely chopped (I used 2.5 smaller apples and left on the skin)

Preheat the oven to 400°F. Grease and flour 12muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 375°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Other recipes like this can be found in our cook book "Simply Authentic Cuisine Vlume 2" and can be ordered on line

This cookbook features not only favorite breakfast recipes, but also treats you to the wide array of culinary delights that Innkeepers prepare for their families and friends. Recipes from the Authentic Inns and Cottages of the Pikes Peak Region are as unique as the Inns themselves. From the Southwestern Egg Bake, to the Pumpkin Pecan Muffins, or the Decadent Black Forest Crepes, we have them all! We can guarantee that there is something to temp the taste buds of every person who samples our cooking, as well as having the opportunity to savor favorite recipes at home.

Wednesday, March 16, 2011

"Green Puffs" for St. Patrick's Day

Hmmmmm....What to serve.....what to serve.... that's green!
thought you may want to try a fun "green" recipes for the upcoming St. Patrick's Day!

"Green Puffs"

A light and fun dessert or snack with a little bit of green flair.  
Who says green food can't be pretty?  It's no ordinary "Cream Puff"!

For the Filling
  • 1 small package of Pistachio pudding
  • 1 container of ready whipped topping or whip 2 cups heavy whipping cream
Mix the two ingredients together and refrigerate until filling is needed.

For the Cream Puffs
  • 1 cup water
  • 6 tablespoons unsalted butter
  • 1 teaspoon sugar
  • 1/4 teaspoon fine salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 egg yolk

Combine the water, butter, sugar, and salt in a medium sauce pan. Bring to a boil over medium heat. Remove the pan from the heat and add the flour directly into the pan. Stir the mixture into a paste Return the pan to a medium heat. Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
Transfer the paste to a medium bowl, and beat with a wooden spoon until slightly cooled, about 2 to 3 minutes. Add the eggs, one at a time, incorporating each one before adding the next. Before adding the last egg, beat it in a small bowl. Adding it by tablespoons to the mixture, just until the batter is smooth and tight.

Preheat to 400 degrees and place oven rack in the middle shelf. Line a baking sheet with parchment paper. Use a large spoon to form the dough into the mounds. Smooth the tops of each puff with a fingertip dipped in water. Beat the egg yolk with a tablespoon of water and brush the surface of the puffs with the beaten yolk.

Bake in the middle of the oven for 15 minutes. Reduce the oven temperature to 350 degrees; continue baking until golden brown and the puffs are light, and airy about 30 to 35 minutes more. Cool completely on a rack.

Cut the the puffs in half and remove the top and set the tops aside. Put a heaping tablespoon of the pistachio pudding mix in the bottom half of the cream puffs. Replace the top. Serve immediately or refrigerate for up to 3 hours.

The puffs can be made a head of time and frozen for use at a later date.

ENJOY your "Green Puffs" compliments of

Happy St. Patrick's Day!