Wednesday, December 29, 2010

Rocky Mountain Lodge & Cabins Top 10 Posts of 2010

2010 has been a great and productive year, and we are expecting 2011 to be even bigger and better! Following are Rocky Mountain Lodge & Cabins' top 10 posts of 2010. Revisit them and enjoy!

And make your reservations to stay in our Bed and Breakfast Lodge, Cabin, Cottage, or Colorado Vacation Home for your upcoming Rocky Mountain vacation, honeymoon, romantic getaway, family reunion, wedding, or retreat!

HAPPY NEW YEAR!!!

Top 10 Posts of 2010:
  1. Emma Crawford Coffin Races in Manitou Springs (see this post for the 2011 Coffin Races info) 
  2. Veteran's Day Specials (this special will be repeated in 2011)
  3. Cripple Creek Ice Festival (see this post for the 2011 festival info)

Monday, December 27, 2010

Ideas for Family Reunions, Family Reunion Locations

NOW is the time to plan your 2016 family reunion. Rocky Mountain Lodge & Cabins has great ideas for family reunions, and is the the perfect family reunion location!


We are located just 6 miles west of Colorado Springs, and 5 miles west of Manitou Springs, in the Ute Pass of the Rocky Mountains at Pikes Peak (where the song America the Beautiful was written), in the mountain community of Cascade, Colorado, we're "away from it all, yet close enough".

We can host up to 19 people at our facilities. Our Vacation Rental Lodge has 5 bedrooms and 5 bathrooms, a large great room for group gatherings, a full gourmet kitchen, dining area, and is situated on 2 acres with beautiful mountain views. It will sleep up to 10 people and can host up to 19 for your group gatherings. 1 block from the Lodge our 2 bedroom Colorado Cabin can sleep up to 5 people, and our 1 bedroom Colorado Cottage can sleep up 4 people. 


There is a wealth of activities to do in the area, providing a great location for all ages. Some of the local attractions consist of:
  • Garden of the Gods
  • Pikes Peak Cog Railroad
  • Manitou Cliff Dwellings
  • Cave of the Winds
  • Focus on the Family
  • Seven Falls
  • Cheyenne Mountain Zoo
  • US Air Force Academy
  • North Pole & Santa's Workshop
  • Florissant Fossil Beds
  • Dinosaur Resource Center
  • Colorado Wolf & Wildlife Center
  • Mollie Kathleen Gold Mine
  • Royal Gorge Bridge & Park
  • Royal Gorge Railroad
  • And many, many more
Some of the activities than can be enjoyed by both young and old are:
  • Hiking
  • Mountain Biking
  • Jeep Tours
  • Train Trips
  • Whitewater Rafting
  • Casino Gambling
  • Museums and Art Centers
  • Golfing
  • Fishing
  • Nature Tours
  • Rock Climbing
  • Fine Dining
  • Shopping
Summer and holidays are the best times for family reunions. We tend to book several months in advance for the summer months and holidays. Get with your family, look at your calendars, and check our availability calendar to see what dates we have available, or call us at 719-684-2521 and book your family reunion in Colorado today!

Monday, December 20, 2010

LAST MINUTE CHRISTMAS LODGING SPECIALS

Christmas is almost here, and for those last minute travelers, we have a great last minute Christmas lodging special for you.

Our Colorado Vacation Cottage will sleep up to 6 people, has a kitchen, fireplace, wireless internet, and Cable TV/DVD player. It's the perfect place for a couple wanting privacy for the holiday, or for a family on a budget.

The Cottage is available for Christmas and we're offering a last minute lodging deal for you. Rent the Cottage for 4 nights over this Christmas holiday, anytime between Dec. 23rd and 28th, and take $25 off per night, for a savings of up to $125.

Ask for the Cottage Christmas special and we'll discount the nightly rate from $150 to $125 per night.

Monday, December 13, 2010

12 Days of Cookies 2010

This was our 2nd year featuring festive Christmas cookies. These are the cookies that were featured during our 12 Days of Cookies 2010. Enjoy!

Make sure to check out our 12 Days of Cookies for 2009 and more recipes throughout our blog and on our website's Recipe Pages.

HAPPY HOLIDAYS AND HAPPY BAKING!

Sunday, December 12, 2010

Christmas Mice, Christmas Mice Cookies

Our 12 days of cookies is completed today with these adorable Christmas Mice Cookies. Kids and adults alike will love these fun cookies; enjoy!

CHRISTMAS MICE COOKIES

  • 24 double-stuffed Oreo cookies
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 tsp. shortening
  • 24 red maraschino cherries with stems, well drained
  • 24 milk chocolate kisses
  • 24 sliced almonds
  • 1 small tube green decorative icing gel
  • 1 small tube red decorative icing gel
Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use, or to eat later on (crush them to use in pie crusts instead of graham crackers).

In a microwave safe bowl, melt chocolate chips and shortening on high for 1 minute, stir, and continue to heat, stirring every 15 seconds, until melted and smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place on the cream filling of cookie, with cherry stem extending beyond cookie edge.

For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream.  With red gel, pipe holly berries between leaves and pipe eyes on each chocolate kiss. Store in an airtight container at room temperature.

Makes 24 mice.
We hope you've enjoyed our 2010 12 Days of Cookies. We'll be back next year with 12 new recipes. Don't forget to check out all our recipes here on our blog, as well as our website's recipe page.

Saturday, December 11, 2010

Cream Cheese Cookies, Cream Cheese Finger Cookies

Day 11 of our 12 Days of Cookies features these melt in your mouth Cream Cheese Finger Cookies. Somewhat like Mexican Wedding Cakes or Russian Tea Cakes, but a little creamier and tangier because they're made with cream cheese. Enjoy!
CREAM CHEESE FINGER COOKIES

  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 tsp. vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 Tbsp. sugar
  • Dash of salt
  • 1 cup finely chopped pecans
  • confectioners' sugar
Preheat oven to 375 degrees.

In a small bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to the creamed mixture and mix well. Stir in pecans (dough will be crumbly).

Shape tablespoonfuls into 2-inch logs. Place 2 inches apart on ungreased baking sheets. Bake for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks.

TIP:
Refrigerate the dough until it is chilled for easier handling. if there is a high butter content in the dough, the heat from your hands can soften the butter, making it harder to shape. Dust your hands lightly with flour to prevent the dough from sticking.

Friday, December 10, 2010

Chocolate Hazelnut Cookies, Cocoa Hazelnut Slices

Day 10 of our 12 Days of Cookies features Chocolate Hazelnut Cookies, or sometimes called Cocoa Hazelnut Slices. A little chocolate during the holidays is a must. If you love chocolate and hazelnuts, these are the cookies for you!


CHOCOLATE HAZELNUT COOKIES
(Cocoa Hazelnut Slices)

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 1 egg
  • 3 Tbsp. unsweetened cocoa powder
  • 1 3/4 cups all purpose flour
  • 3/4 cup finely chopped, toasted, hazelnuts (filberts)
  • 6 ounces dark or bittersweet chocolate, chopped
  • 1/2 tsp. shortening
In a large bowl beat butter on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and cocoa powder until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the hazelnuts.

Divide dough in half. Shape each portion of dough into an 11-inch-long log. Wrap in plastic wrap or waxed paper. Chill for 1 to 2 hours or until firm enough to slice.

Preheat oven to 375^.  Cut logs into 1/4-inch thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or just until tops are firm to the touch. Transfer cookies to a wire rack and let cool.

In a small saucepan combine chocolate and shortening. Cook and stir over low heat until melted and smooth. Generously drizzle melted chocolate over cookies. Let stand until chocolate is set.

Makes about 5 dozen cookies.

January Lodging Deals, January Lodging Specials

$25 WEDNESDAYS IN JANUARY

The holidays are over and you're probably exhausted after all the parties, cooking, and family gatherings you've attended. Time to sneak away for a couple days to recharge your batteries and renew and refresh.

Come stay with us at Rocky Mountain Lodge & Cabins in our Colorado Bed and Breakfast Lodge and get away and take advantage of our January Lodging Deals and Specials.

Stay with us in our Manitou Room, Timberwolf Room, Ute Indian Trail Room, or Midland Room on a Tuesday and Wednesday in January and Wednesday is just $25!

See our Specials page for more details.

Plum Pudding, Plum Pudding Recipe


PLUM PUDDING

Our recipe of the month on our webiste is Plum Pudding, a traditional English Christmas dessert. Click Here to see our Plum Pudding Recipe.

Thursday, December 9, 2010

Linzer Cookies, Raspberry Linzer Bars

Day 9 of our 12 Days of Cookies features Linzer Cookies, or as featured here, Raspberry Linzer Bars, which are a delicious delicacy deriving from the Linzertorte, which was first discovered in an Austrian abbey in 1653. An Austrian immigrant, a baker, introduced it to America in 1856. They have been a tradition and delicacy ever since. We are sharing a bar version of the famous cookies. Enjoy!


RASPBERRY LINZER BARS

  • 1 1/3 cups butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp. grated lemon peel
  • 2 1/2 cups all purpose flour
  • 1 1/2 cups whole almonds, ground
  • 1 tsp. ground cinnamon
  • 3/4 cup raspberry preserves
Preheat oven to 350^. Grease a 9x13-inch pan and set aside.

Beat butter and sugar in large bowl with electric mixer at medium speed until creamy. Beat in egg and lemon peel until blended. Mix in flour, almonds and cinnamon until well blended.

Press 2 cups dough onto bottom of prepared pan. Top evenly with preserves. Press remaining dough over preserves.

Bake 35 to 40 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Makes 36 bars

Wednesday, December 8, 2010

Mocha Nut Balls taste of home

Day 8 of our 12 Days of Cookies are for these delicious Mocha Nut Balls, which I got from a Taste of Home cookie book recently. They're addictive, you may want to consider making a double batch! Enjoy!

MOCHA NUT BALLS

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 tsp. vanilla extract
  • 1 3/4 cups flour
  • 1/3 cup baking cocoa
  • 1 Tbsp. instant coffee granules
  • 1 cup finely chopped pecans or walnuts
  • Confectioners' sugar (powdered sugar)
Preheat oven to 325 degrees.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in vanilla.

In a separate bowl combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well. Stir in pecans. Roll into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.

Bake for 14-16 minutes or until firm. Cool on pans for 1-2 minutes before removing to wire racks. Roll warm cookies in confectioners' sugar.

Makes 4 1/2 dozen cookies

Tuesday, December 7, 2010

Rugelach, Rugelach Recipe

When I was growing up my mother used to make these Jewish Hanukkah cookies every year. They're a holiday tradition for both Hanukkah and Christmas. Here is my mother's Rugelach recipe. Enjoy!


RUGELACH

Dough:
  •  4 oz. cream cheese, softened
  • 1/3 cup unsalted butter, softened
  • 1/4 cup light brown sugar, packed
  • 1/2 tsp. salt
  • 1 lg. egg yolk
  • 1 1/2 all-purpose flour
In a large bowl, with an electric mixer on medium, beat cream cheese, butter, brown sugar, salt and egg yolk until light and fluffy. On low speed, beat in flour just until combined.

Divide dough in half. On a lightly floured surface, shape each half into 1/2 inch thick circle. Wrap circles separately in plastic wrap. Refrigerate at least 2 hours or overnight.

Filling*:
  • 6 Tbsp. seedless jam (raspberry, plum or apricot are our favorites), divided
  • 2 Tbsp. cinnamon sugar, divided
  • 2/3 cup walnuts or pecans, divided
Preheat oven to 350^.

On a floured surface, roll 1 dough circle to 10 inch round.

Spread 3 tablespoons jam evenly on top of dough. Sprinkle with 1/3 cup nuts then 1 tsp. cinnamon-sugar mixture. Cut into 16 wedges.

With a spatula, slide 1 wedge out from the round. Starting at the wide end, roll up toward the point. Place cookie point side down on a nonstick baking sheet, or silpat or parchment paper. Roll up remaining wedges and place on cookie sheet. Repeat with remaining circle of dough.

Glaze:
  • 1 lg egg white, lightly beaten
  • 1 1/2 Tbsp coarse sugar
Brush cookies with egg white then sprinkle with sugar

Bake for 15 minutes until lightly browned. Remove from oven and remove to wire rack to cool.

Store in airtight container or freeze.

*Alternate Filling:
  • 1 cup finely chopped hazelnuts or walnuts
  • 1/3 cup light brown sugar, packed
  • 1/4 tsp. ground cinnamon
  • 2 Tbsp. honey
Combine above ingredients and instead of using jam and cinnamon-sugar mixture, sprinkle half of the nut mixture over circle and press onto dough lightly to adhere.

Makes 32 cookies

Monday, December 6, 2010

Turtle Bar Cookies, Turtle Cookies, Turtle Shortbread Cookies

Day 6 of our 12 Days of Cookies is our recipe for Turtle Shortbread Cookies (sometimes called Turtle Bar Cookies or Turtle Cookies). I made these for one of my cookie exchanges over the years and they've become one of my all time favorites. Enjoy!


TURTLE SHORTBREAD COOKIES
(Turtle Bar Cookies, Turtle Cookies)

COOKIES:
  • 1 1/2 cups butter, softened
  • 1/2 cup sugar
  • 1 tsp. almond extract
  • 4 cups all purpose flour
  • 1/2 tsp. salt
Preheat oven to 350^.

In a large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1 to  Tablespoons additional softened butter).

Divide dough into 12 equal parts. Roll each part into a 1/4-inch thick circle. (If dough is sticky, chill about 15 minutes). Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes, or until set. Immediately remove from cookie sheet to a wire rack and let cool completely, about 30 minutes.

TOPPING:
  • 24 caramels
  • 1 (6 oz) bag semisweet chocolate chips (1 cup)
  • 2 tsp. shortening
  • 1 cup chopped pecans
  • 6 dozen pecan halves
Once cookies have cooled completely, heat caramels over medium-low heat about 10 minutes, stirring frequently, until melted.

In a small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating, until melted and thin enough to drizzle.

Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (If caramel thickens, add up to 1 teaspoon water and heat over low heat, stirring constantly, until caramel softens).

Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.

Sunday, December 5, 2010

Recipe Sour Cream Cookies, Drop Sour Cream Cookies

Day 5 of our 12 Days of Cookies is a recipe for Sour Cream Cookies that is one of my daughter's favorite Christmas cookie. Enjoy!


DROP SOUR CREAM COOKIES

COOKIE DOUGH:
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1 tsp. vanilla extract
  • 3 1/2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
Cream together butter and sugar. Beat in egg, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for at least 1 hour, or until easy to handle.

One the dough has chilled, preheat the oven to 375^.

On a smooth work surface sprinkle heavily with powdered sugar or flour, roll out dough to 1/8 inch thickness. Cut with 2 1/2 inch cookie cutters dipped in flour. Place 1 inch apart on baking sheets.

Bake at 375^ for 8 to 10 minutes. Remove from oven and immediately place on wire racks to cool.

FROSTING:
  • 1/4 cup cold milk
  • 3 Tbsp. instant vanilla pudding mix
  • 1/4 cup butter, softened
  • 2 1/2 cups confectioners' sugar (powdered sugar)
  • 1 tsp. vanilla extract
  • Food coloring, optional
  • Edible glitter, optional
Combine milk and pudding mix until smooth; set aside.

Cream butter, beat in pudding mixture. Gradually add confectioners' sugar, vanilla and food coloring (if desired). Beat on high speed until light and fluffy. Frost cookies and decorate with edible glitter.

Makes 5 1/2 dozen cookies.

Saturday, December 4, 2010

Cranberry Cream Cheese Snickerdoodles, Cake Mix Snickerdoodles

Day 4 of our 12 Days of Cookies features an easy snickerdoodle recipe that starts with a premade cookie mix to make things simple. Try these cake mix snickerdoodles today, they're delicious and easy to make, enjoy!


CRANBERRY CREAM CHEESE SNICKERDOODLES 

  • 1 (17.9 oz) pkg. Betty Crocker Snickerdoodle cookie mix
  • 1/4 cup butter, softened
  • 4 oz. cream cheese, softened
  • 1 Tbsp. water
  • 1 egg
  • 1 cup dried cranberries
Preheat oven 375^. Open cookie mix package and set aside the cinnamon-sugar packet for later use.

In a mixer blend together butter and cream cheese. Add in the package cookie mix, water and egg and blend until smooth.

Fold in the cranberries and chill the dough for at least 15 minutes.

Place cinnamon-sugar mixture in a bowl. Form teaspoons of dough into round balls and roll in cinnamon-sugar mixture. Place on an ungreased cookie sheet and bake at 375^ for 8-10 minutes. They will not brown. Cool on cookie sheet for 1 minute, then remove to wire rack to cool completely.

Makes about 3 dozen cookies.

Friday, December 3, 2010

Chai Birch Logs, Recipe for Chai Shortbread Cookies

Day 3 of our 12 Days of Cookies 2010 is a recipe for Chai Shortbread Cookies that are frosted and drizzled with icing to look like logs, quite festive; enjoy!

CHAI BIRCH LOGS

COOKIES:
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 3/4 cups flour
  • 2 tsp. instant unsweetened tea powder
  • 2 tsp. pumpkin pie spice*
  • 1/2 tsp. ground cardamom
*Substitute 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/2 tsp. ground nutmeg and 1/4 tsp. ground cloves if you don't have pumpkin pie spice.

Preheat oven to 350^. Combine butter, sugar and egg in a large bowl. Beat at medium speed until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed (mixture will be crumbly).

Divide mixture into 8 equal portions. Roll each portion into 12-inch rope on a lightly floured surface. Cut rope into 2-inch logs. Place 1 inch apart onto ungreased cookie sheets. Bake for 11 to 15 minutes or until edges are light golden brown. Remove from cookie sheets. Cool for 15 minutes.

ICING:
  • 6 ounces vanilla-flavored candy coating (almond bark), chopped
  • 1/2 cup real semi-sweet chocolate chips
  • 1/2 tsp. vegetable oil
Place candy coating in a small microwave-safe bowl. Microwave on high for 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Frost tops and sides of logs; place onto waxed paper. Let stand until set, about 15 minutes.

Place chocolate chips and oil in a small microwave-safe bowl. Microwave on high for 1 minute, stirring after 30 seconds, until melted and smooth. Dip fork into melted chocolate, and drizzle chocolate crosswise over logs. Let stand until set, about 45 minutes.

Makes 4 dozen cookies

TIPS:

A small offset spatula is inexpensive and works great for spreading the coating over the cookies.

Don't worry about making even lines of the chocolate over the logs as natural birch bark has thick and thin lines that are black in color.

See our 2009 12 Days of Cookies here.

Thursday, December 2, 2010

12 Days of Cookies 2009

This was our first year posting our 12 Days of Cookies, enjoy the recipes, and make sure to check out the recipes for 2010 and future years, as well as all of our wonderful recipes throughout our blog.

 
Enjoy!

 
12 DAYS OF COOKIES 2009
 
These cookies, and many more, can be found in our cookbook, Rocky Mountain Lodge & Cabins' Favorite Recipes. CLICK HERE to order your cookbook!

Date Bars, 12 Days of Cookies, Day 2

When I was growing up my Mom always made Date Bars, though they weren't necessarily for Christmas, she's make them throughout the year. Dates seem to be a winter fruit for us so I tend to make them in the winter. They're one of my hubby's favorite cookies. Enjoy our 12 Days of Cookie Recipe for Day 2!


DATE BARS
(Date Nut Bars)
DATE FILLING:
  • 3 cups dates, chopped
  • 1/4 cup granulated sugar
  • 1 1/2 cups water
Mix all ingredients in saucepan. Cook over low heat, stirring frequently, about 10 minutes, or until thickened; cool.

CRUST MIXTURE:
  • 1/2 cup butter (1 stick), softened
  • 1/4 cup shortening
  • 1 cup brown sugar, packed
  • 1 3/4 cups flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 1/2 cups quick cooking oats
Preheat the oven to 400^. Grease a 9"x13" baking pan and set aside.

Cream together butter, shortening, and brown sugar. Mix in remaining ingredients.

Press half the mixture into prepared pan. Spread with filling. Top with remaining crumble mixture, pressing lightly.

Bake 25-30 minutes, or until light brown. While warm, cut into bars about 2" x 1 1/2".

Makes 36 bars.

VARIATION:
You can omit the date filling and substitute 1 cup of your favorite jam, raspberry or blackberry are great.

See our 2009 12 Days of Cookies here.

Wednesday, December 1, 2010

Lace Cookies, 12 Days of Cookies, Day 1

We are big time cookie fans in our family, and the Christmas season is a favorite time for making tons of cookies around here. This is my second year of our "12 Days of Cookies" where I'll feature a different cookie every day. Hope you enjoy them!


BRANDY LACE COOKIES
(Florentine Cookies)


  • 1/4 cup granulated sugar
  • 1/4 cup butter (1/2 stick, 4 Tbsp.)
  • 1/4 cup light or dark corn syrup
  • 1/2 cup all-purpose flour
  • 1/4 cup very finely chopped pecans
  • 2 Tbsp. brandy (or water)
  • melted white and/or semi-sweet chocolate (optional)
Preheat oven to 350^. Lightly grease and flour cookie sheets.

In a small saucepan combine sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in flour, pecans, and brandy.

Drop 12 evenly spaced half teaspoons of batter onto prepared cookie sheets. Bake 6 minutes, or until golden.

Cool 1 to 2 minutes or until cookies can be lifted but are still warm and pliable; remove with spatula. Curl around handle of wooden spoon; slide off when crisp. If cookies harden before curling, return to oven to soften.

Drizzle with melted chocolate, if desired.

Makes 4-5 dozen cookies.

See our 2009 12 Days of Cookies here.

Tuesday, November 23, 2010

Stuffing Recipe, Turkey Stuffing Recipe



Not everyone is a stuffing fan. Some in our family can't live without it, and some skip it. I personally like to have a few bites of stuffing, with gravy, and that's enough for me. But my daughter Bethany... if you have stuffing your turkey, it could be the start of world war 3. I have a few different family stuffing recipes, but here's the turkey stuffing recipe we've been making for the past 20+ years.





  • 3/4 cup butter
  • 1 1/2 cups chopped celery (with leaves
  • 3/4 cups finely chopped onion
  • 2 carrots, shredded
  • 3 cups apples, diced (it's not necessary to peel them)
  • 3/4 cup raisins
  • 9 cups bread cubes (I like to try different types of breads, like sourdough, english muffin bread, challah, whole wheat, etc)
  • 1 1/2 tsp. salt
  • 1/2 tsp. ground sage
  • 1 1/2 Tbsp. chopped fresh or 1/2 tsp. dried thyme leaves
  • 1/4 tsp. pepper
Melt butter in large pot or pan on the stove (a wok works really great for this) over medium-high heat. Cook celery and onion in butter for about 2 minutes. Remove from heat. Stir in remaining ingredients. Loosely stuff your turkey (both ends).

How to Cook Turkey, Herb Roasted Turkey, How to Cook a Turkey

Turkey is a Thanksgiving staple, and there are so many different ways to cook a turkey. You can roast it, fry it, baste it, bag it, inject it, stuff it, and so on.

How do you cook a turkey to have it come out deliciously moist and scrumptious? We traditionally roast our turkey  for Thanksgiving. This year we will also be frying a turkey in addition to our herb roasted turkey.

Here's some tips on how to cook turkey, and our favorite recipe for herb roasted turkey:






Herb Butter:
*1 stick softened butter (8 Tbsp)
*1 Tbsp. each:
      fresh rosemary sprigs, finely chopped
      fresh sage leaves, finely chopped
      fresh thyme leaves
      fresh tarragon leaves
Mix herbs into butter and set aside.

When preparing your turkey, remove the neck and giblets from inside the bird (I forgot to do this one time and left the bag of giblets in the turkey, no harm done, but I didn't get to use the giblets for my gravy). See my tip below on what to do with the giblets and neck. Thoroughly rinse bird inside and out with cold water.

Gently loosen the skin from the breasts with your fingers, being careful not to tear the skin. Spread half of the herb butter under the skin. Spread the remaining butter all over the top and sides of the turkey.

Loosely pack your turkey with stuffing if you're stuffing your bird. Click for our favorite stuffing recipe.

If roasting the turkey open in a roaster, place the turkey on a rack, breast side up, in the roasting pan and bake at 325^ according to the time chart below, using a meat thermometer placed in the thigh muscle, until the turkey reaches an internal temperature of 180^. While the turkey is roasting, use a baster to bring the juices up and drizzle over the turkey while it's roasting. I do this after the 1st hour, and then about ever half hour or so, whenever I think of it and get a chance.

If roasting the turkey in a turkey bag, follow the timing chart on the bag instructions. When I use a turkey bag I put about a 1/4 cup of flour in the bag and shake it all around, then add 2 sprigs of washed celery (with leaves), a handful of baby carrots, 1/2 of a medium onion, sliced, and a handful of fresh herbs (rosemary, sage, thyme, and tarragon). We put the bird on top of the vegetables and herbs. It helps to flavor the juices for the gravy.

When the turkey has reached 180^ remove from oven and cover loosely with foil and allow to rest for 20 minutes before carving.

TIMETABLE FOR ROASTING TURKEY:

UNSTUFFED
UNSTUFFED
STUFFED
STUFFED
Weight
Cook Time
Weight
Cook Time
6 - 8 pounds2 1/4 - 3 1/4 hours6 - 8 pounds3 - 3 1/2 hours
8 - 12 pounds3 - 4 hours8 - 12 pounds3 1/2 - 4 1/2 hours
12 - 16 pounds3 1/2 - 4 1/2 hours12 - 16 pounds4 - 5 hours
16 - 20 pounds4 - 5 hours16 - 20 pounds4 1/2 - 5 1/2 hours
20 - 24 pounds4 1/2 - 5 1/2 hours20 - 24 pounds5 - 6 1/2 hours

*Tip on what to do with those giblets and the neck:
While my turkey is cooking I boil the giblets and neck in a medium saucepan filled with water (enough water to cover all the giblets and neck) for about a half an hour or so until they're thoroughly cooked and have flavored the water. I set it aside and leave it alone until it's time to make my gravy.

When it's time to make my gravy, remove the giblets and neck and add some of this water to the juices from the turkey and make my gravy with the juices from the turkey and the flavored water. It gives you more gravy, which sometimes is necessary in our household so we can slather it on not only our turkey, but also our garlic mashed potatoes and stuffing. And then I'll use it to make hot turkey sandwiches for leftovers (one of my personal favorites for leftover turkey).

Also, if you'd like, you can chop up the giblets and add them to your gravy as well. My Mom used to make "giblet gravy" as she called it. I personally like it without the giblets. But our dog and cat sure love the giblets as a treat for the holiday!

Sunday, November 21, 2010

Black Friday and Cyber Monday Specials and Deals

ROCKY MOUNTAIN LODGE & CABINS IS OFFERING
BLACK FRIDAY AND CYBER MONDAY SPECIALS AND DEALS

Rocky Mountain Lodge & Cabins is offering several differnt specials for Black Friday weekend and Cyber Monday. These deals are ONLY available for bookings made over Black Friday weekend (November 26th, 27th & 28) and Cyber Monday (November 29th), 2010. Here are our Colorado lodging deals you can take advantage of:

Special #1:
Spend Christmas in Colorado and take 20% off our Colorado Vacation Rental Lodge!

Special #2:
Book your Family Reunion for 2011 and save 20% off your Lodge booking!

Special #3:
Book any room in our Bed and Breakfast Lodge for January 2011 and save 20% off our already discounted rates.
 
Special #4:
Book our Cabin or Cottage for 3 nights or more January thru April in 2011 and your 4th night is free (a 25% discount)!

See our Specials Page for more details about these specials, and other specials we're offering.

Saturday, November 20, 2010

Manitou Springs Commonwheel Artists Co-op

Voted the "Best Place to Buy Art" by the Colorado Springs Independent, the Manitou Springs Commonwheel Artsists Co-op offers the works of many local and regional artists with gallery shows featuring opening receptions free to the public.

In the sales shop, local members offer examples of their creativity, such as home accessories, photography, pottery, jewelry, paintings, sculpture, and wearables. Enjoy the diversity of artwork as well as reasonable prices.

102 Canon Ave, Manitou Springs, Colorado


7 days a week; 10:00am - 6:00pm
 
While here for the art gallery, stay with us at Rocky Mountain Lodge & Cabins in our Manitou Springs Bed and Breakfast Inn or our Manitou Springs Cabin Rentals.

Friday, November 19, 2010

Sour Cream Apple Pie

I make a variety of different apple pies, but this is a favorite amongst most of my families, and the one that my adult children and brothers and sisters always demand I make for the holidays. Enjoy our family favorite Sour Cream Apple Pie recipe.

SOUR CREAM APPLE PIE

Pie:
  • 1 unbaked 9-inch unbaked pie crust
  • 1 slightly beaten egg
  • 1 (8-oz) ctn. sour cream
  • 3/4 cup granulated sugar
  • 2 Tbsp. flour
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 4 cups coarsely chopped, peeled tart apples
Streusel Topping:
  •  1/2 cup all purpose flour
  • 1/3 cup packed brown sugar
  • 2 Tbsp. butter
Preheat oven to 400 degrees.

In a large bowl stir together the egg, sour cream, granulated sugar, 2 Tbsp. flour, vanilla, and salt. Stir in chopped apples. Pour the mixture into the unbaked pie crust. Cover edge of pie crust with foil. Bake at 400 degrees for 25 minutes.

While pie is baking make streusel topping. In a small mixing bowl combine the 1/2 cup flour and the brown sugar. cut in butter until crumbly.

After the pie has baked for 25 minutes, remove foil from pie and sprinkle with streusel topping. Bake 20 more minutes, or until top is golden brown. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage.

Serves 8.

Wednesday, November 17, 2010

Thanksgiving Recipes, Easy Thanksgiving Recipes

Thanksgiving is a favorite holiday in our family. My family call it the "eating marathon". We start with a gourmet breakfast of fruit, a breakfast egg casserole, and homemade cinnamon rolls. Then we move on to appetizers a few hours later. Then the main entree with turkey of course, a ton of sides, and homemade rolls. And then the dessert. I always get a little bit of grief from my family because I LOVE to make desserts. I make several family favorites and traditional thanksgiving desserts, and will try 1 new dessert every year. Sometimes it turns out to be 1 dessert (pie, cheesecake, etc) per person. There's always SO much food, and my hubby and kids give me a hard time for all the food we have, but for some reason it always get eaten, and within a couple days there's no leftovers.

I will be sharing several of our favorite Thanksgiving Recipes here on our blog, including several Easy Thanksgiving Recipes that you can prepare in advance and save yourself time on Thanksgiving Day. As I add more recipes to my blog and website's recipe page, I'll add more recipes to the list here.

Enjoy! And HAPPY THANKSGIVING!!!

Pumpkin Spice Latte
Brie and Sausage Strata
Pumpkin Cinnamon Rolls
Sausage Roll Ups with Mustard Dipping Sauce
Spinach Artichoke Dip
Herb Roasted Turkey
Stuffing
Turkey Tetrazzini (great for leftover turkey)
Garlic Mashed Potatoes
Sweet Potato Casserole
Sour Cream Apple Pie
Pumpkin Cheesecake

Here is our family's 2010 Thanksgiving menu:

BREAKFAST:
Orange Juice
Fruit Salad with Pumpkin Pie Cream and Gingersnap sprinkles
Brie and Sausage Strata
Pumpkin Cinnamon Rolls

APPETIZERS:
Shrimp Cocktail
Veggie Tray with Various Dips
Sausage Roll Ups with Mustard Dipping Sauce
Brie en Croute stuffed with Cranberry-Pear Chutney, served with apples, pears, grapes and crackers
Chocolate Chip Cheeseball with Cinnamon Graham Crackers (this is the grandkids' favorite)

MAIN ENTREE:
Herb Roasted Turkey
Deep Fried Turkey (our first attempt this year)
Stuffing
Green Bean Casserole
Sweet Potato Casserole
Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter (a Bobby Flay recipe)
Garlic Mashed Potatoes and Gravy
Strawberry-Pretzel Salad (another favorite with the grandkids, a Paula Deen recipe)
Homemade Cranberry-Blackberry Sauce
Homemade Rolls

DESSERT:
Pumpkin Pie
Nutella Pumpkin Pie
Pecan Pie
Apple Pie
Sour Cream Apple Pie
Ultimate Cheesecake (a SUPER rich cheesecake with a pineapple glaze)
German Chocolate Cheesecake
Pumpkin Bread Pudding

I know, I know, it's a lot of food, but like I said earlier, it somehow always seems to get eaten, and leftovers are always taken home.

Tuesday, November 16, 2010

Pie Crust Recipe, Pie Crust

With the holidays coming up pies are a favorite in our family for the holidays. And a good pie crust is extremely important to a good pie. This pie crust recipe is from Brian's Grandma Tillie. It's been the best pie crust I've ever had. Enjoy!

  • 4 cups all purpose flour
  • 1 Tbsp. sugar
  • 2 tsp. salt
  • 1 3/4 cups shortening
  • 1 Tbsp. white or cider vinegar
  • 1 egg
  • 1/2 cup ice water
Combine flour, sugar, and salt. Cut shortening in with pastry blender.

Mix together vinegar, egg and water.  Add to flour mixture a little at a time, mixing with fork until just moistened. Do not over mix.

Bring dough together into a ball. Cut into 4 pieces. Flatten each piece into a round disc. Wrap discs in plastic wrap and chill at least 1/2 hour. Or you can wrap them in plastic wrap, put them in a freezer bag and freeze them for later use.

When ready to use, roll each disc on a floured board to a 1/8" thick circle, 2" wider than your pie plate. Fold in halves or quarters and transfer to pie plate and open.

Fill and bake as directed.

This recipe makes 2 two-layer pie crust, or 4 single layer pie crusts.

Monday, November 15, 2010

Bed and Breakfast Seminars, Energizing the Breakfast Experience

ENERGIZING THE BREAKFAST EXPERIENCE

Last week I had the opportunity to speak to both current and aspiring innkeepers at the Bed and Breakfast Innkeepers of Colorado Conference on "Energizing the Breakfast Experience". We all know that at a Bed and Breakfast Inn the breakfast experience is of key importance to our guests.

Some of the things we discussed were how we seat our guests at breakfast. We at Rocky Mountain Lodge & Cabins serve breakfast to the guests in our dining room at one long table where the guests can interact with each other and enjoy each other's company and get to know each other. Guests that stay in our Cascade Suite can have their breakfast served to them in-suite, providing a quiet, romantic breakfast just for the two of them. Some B&B's have small, individual tables to serve their guests.

We also talked about the way we serve our guests. We serve plated, 3-course breakfasts to our guests. Some inns offer continental style breakfasts, or family style breakfasts.

And of great importance, WHAT we serve for breakfast. We like to serve foods you don't have for breakfast every day at home. We like to think when you're on vacation, you should be treated special and breakfast should be a new adventure, along with the other activities you'll be enjoying while visiting Colorado Springs and the Pikes Peak area. We come up with unique, gourmet, signature dishes that we hope will tantalize our guests' taste buds, and do not believe on skimping on quantity, or quality, of foods. Our 3-course breakfasts consist of a fruit course, a main entree, which rotates from a bread dish one day (french toasts, waffles, pancakes, or stratas, etc), to an egg dish the next day (omelets, quiches, frittatas, etc), and we always end with a breakfast dessert; yes, dessert for breakfast. Breakfast is a main event at our inn, and will often hold you over until nearly dinner time. You can see pictures and some menus on our breakfast page.

Other innkeepers may prepare a continental, or cook to order breakfast for you. And most inns, including us here at Rocky Mountain Lodge & Cabins, will cater to dietary restrictions such as vegetarians, gluten-free, diabetic, etc.

We also talked about the recipes we use at our inns. Often we have signature and special dishes that our guests want to take home with them and recreate and share with their friends and family. We discussed ways to promote and share our recipes. We have a Recipes page on our website where we share a Recipe of the Month, and more recipes can be found on our blog, and in our newsletters (sign up to receive our newsletters).

After much urging from our guests we have written our own cookbook, "Rocky Mountain Lodge & Cabins' Favorite Recipes", which includes 349 of the recipes we have been cooking for many years, including appetizers & beverages, soups & salads, main entrees which includes breakfast foods, dinner entrees and lunch dishes, vegetables & sides, which include our fruit dishes, breads and rolls, desserts, cookies & candies, and other delectable goodies. You can purchase our cookbook from our gift shop.

Overall, it was a good session and we were able to share and exchange ideas and learn more ways from each other to Energize the Breakfast Experience.

Come stay with us here in our Colorado Bed and Breakfast Inn and let us share our gourmet breakfasts with you!

Thursday, November 11, 2010

Pumpkin Cinnamon Rolls

I love anything with Pumpkin. I saw a recipe for Pumpkin Cinnamon Rolls recently and tried it. It turned out ok, but needed tweaking. Since then I've worked on tweaking on them and have finally gotten them right. Served them today at breakfast and they were a huge hit. Enjoy!

PUMPKIN CINNAMON ROLLS
with Caramel Icing


PUMPKIN ROLLS
  • 1/2 cup warm water
  • 2 (1/4 ounce) packages dry yeast
  • 1 tsp. sugar
  • 1/2 cup milk
  • 4 Tbsp. butter
  • 1/2 cup canned pumpkin
  • 2 eggs, room temperature
  • 1/2 cup sugar
  • 1/4 tsp. nutmeg
  • 1 Tbsp. pumpkin pie spice*
  • 1/2 tsp. salt
  • 4 to 4 1/2 cups bread flour (or regular all purpose flour if you don't have bread flour)
  • 1/2 cup brown sugar, packed
  • 2 tsp. ground cinnamon
  • 2 Tbsp. melted butter
In a small bowl dissolve yeast and 1 tsp. sugar in warm water, set aside.

In a small saucepan, heat milk, butter and pumpkin just until warm and butter is melted, stirring constantly.

In a large bowl beat the eggs just until blended, and add the sugar. Stir in the milk, butter and pumpkin mixture.

Sift 2 cups of the flour, nutmeg, pumpkin pie spice, and salt into the wet ingredients and stir until combined. Knead in 4 cups of the remaining flour, and if the dough is too sticky, add a little at a time of the last 1/2 cup if necessary.

Spray a large glass bowl with non stick spray, place top of dough ball in bowl, and flip so the greased side is now on top. Cover loosely with plastic wrap and place in a warm place until doubled, about 1 hour.

Once dough is doubled in size, roll out on a floured surface to a 12" x 18" rectangle. Brush with the 2 Tbsp. melted butter. Combine the brown sugar and cinnamon and sprinkle over the melted butter. Roll up jelly roll style. Cut into 12 pieces. Lay pieces cut side up in a 9" x 13" pan sprayed with cooking spray. Cover lightly with plastic wrap and place in a warm place for 30 minutes.

After 30 minutes preheat oven to 350 degrees. Bake cinnamon rolls 25-30 minutes, or until golden brown on top and the dough around each roll is just done.

Cut between each roll with a knife and allow to cool while making icing.

CARAMEL ICING:
  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1/4 cup milk
  • 1/2 tsp. vanilla
  • 1/2 tsp. pumpkin pie spice (optional)
  • dash salt
  • 1 1/2 cups sifted powdered sugar
In a small saucepan heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat for 1 minute.

Inn a mixer add powdered sugar, salt, and pumpkin pie spice. Pour in butter mixture and mix until well blended.

Spread over cinnamon rolls.

Makes 12 rolls

*If you don't have pumpkin pie spice you can make your own. This is more than a tablespoon, but I will make lots of it and store it in a small jar with my spices so I have it on hand whenever I need it.
  • 4 tsp. cinnamon
  • 2 tsp. ginger
  • 1 tsp. cloves

Friday, November 5, 2010

Pumpkin Ravioli, Pumpkin Ravioli Recipe

We have posted a new recipe on our recipe page on our website for Pumpkin Ravioli with Butter Sage Cream Sauce. Click to see our Pumpkin Ravioli Recipe.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click to order our cookbook.

Wednesday, November 3, 2010

Thanksgiving Specials, Vacation Deals Thanksgiving Weekend

LAST MINUTE THANKSGIVING SPECIAL

Plan a family reunion in Colorado and spend the Thanksgiving holidayin the Rocky Mountains near Colorado Springs. Rocky Mountain Lodge & Cabins is offering a Vacation Deal Thanksgiving weekend.

Our Colorado Springs vacation rental, in the mountains at Pikes Peak, is the perfect place to gather together for your Thanksgiving holiday celebrations and enjoy each other's company in the beautiful Colorado Rocky Mountains.

The Lodge is nestled on 2+ acres with beautiful mountain views, has a large great room and dining room, perfect for holiday meals, playing games, or just sitting by the crackling fire visiting and enjoying each other's company. Each bedroom has a queen bed, private bathroom, and Cable TV/DVD player. Enjoy the beautiful mountain views outside by sitting out on the outdoor terrace, gazebo, or relaxing in the hot tub. And the kitchen is perfectly equipped to cook up a holiday feast!

The 5 bedroom Lodge will sleep up to 10 people, and the 6 bedroom Lodge will sleep up to 12 people.


Save 20% on our 5 or 6 bedroom Lodge for the Thanksgiving holiday weekend.

Our 6 bedroom Lodge typically rents for $850 per night, but with our holiday discount you can rent our Colorado vacation home for just $680.

The 5 bedroom Lodge typically rents for $700 per night, but with this Thanksgiving special you can rent the mountain vacation home for just $560.

Visit our website at http://www.rockymountainlodge.com/ to find out more about our facilities, and click on the Lodge Rental page for more information about the Lodge itself, and a list of amenities.

We look forward to having you as our guests over the Thanksgiving holiday weekend!

Wednesday, October 27, 2010

Coffin Races in Manitou Springs

The Coffin Races in Manitou Springs are a yearly Halloween tradition. See our Emma Crawford Coffin Races blog post from last year to find out more about who Emma Crawford was, and the coffin races themselves, which occur every Halloween weekend.

2011 Coffin Races are Saturday, October29, 2011. Rocky Mountain Lodge & Cabins is a perfect place for lodging in Manitou Springs while attending the coffin races. Stay in our Colorado Cabin, our Colorado Vacation Cottage, or our Bed and Breakfast Inn near Manitou Springs.

Thursday, October 21, 2010

Pumpkin Creme Brulee

Pumpkin is one of my favorite fall foods to cook with. I have a ton of pumpkin recipes. I'm a huge dessert fan, and one of my favorite desserts is creme brulee, so when I found a recipe for Pumpkin Creme Brulee a few of years ago I tried it out on some friends we had over and it was huge hit. Here's the recipe, enjoy!

PUMPKIN CREME BRULEE
  • 8 egg yolks
  • 1/3 cup maple syrup
  • 2 Tbsp. light brown sugar
  • 1 cup buttermilk
  • 1 cup heavy cream
  • 2/ cup pumpkin puree
  • 3 Tbsp demerara sugar (raw sugar, or sugar in the raw)

Preheat oven to 350 degrees.

Use a fork to mix together the egg yolks, maple syrup, and 2 Tbsp. brown sugar in a bowl.

Pour the buttermilk and heavy cream into a saucepan and bring almost to a boil.

Gradually mix the hot milk into the egg yolk mixture.

Strain the custard back into the saucepan and stir in the pumpkin puree.

Place 6 individual heatproof ramekins or custard cups in a baking dish. Pour the custard mixture into the ramekins or custard cups, then pour hot water into the baking dish to come halfway up the sides of the ramekins, being careful not to get any water in the ramekins.

Bake in a preheated oven at 350 degrees for 25-30 minutes, until the brulee is just set with a slight softness at the center. Leave the dishes to cool in the water, then left them out, place on a tray, and chill in the refrigerator for at least 3-4 hours.

At serving time, sprinkle the tops of the desserts with the demerara sugar and caramelize with a blowtorch.

Serves 6

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Monday, October 18, 2010

You Tube Rocky Mountain Lodge & Cabins Video

See our You Tube Rocky Mountain Lodge & Cabins Video...



Earlier this year we had a video done of our facilities and have finally put it up on You Tube. You can see video of our Colorado Springs Bed and Breakfast Lodge, our Cabin Rental in Colorado, and our Colorado Vacation Cottage.

Visit our website Rocky Mountain Lodge & Cabins and see our current Packages and Specials, check our availability calendar and make reservations.

We look forward to having you as our guests!

Sunday, October 10, 2010

Veterans Day Specials

Rocky Mountain Lodge & Cabins, a Colorado Bed and Breakfast Inn and Cabin Rentals in Colorado is thankful for all our military personnel and what they do to serve our country. In appreciation for your service, we are offering a FREE NIGHT STAY to all Veterans (both active duty and retired military personnel) on Veteran's Day.

Stay with us on either Tuesday and Wednesday (November 9th & 10th, 2010) OR Wednesday and Thursday (November 10th & 11th, 2010), and Wednesday, November 10th is FREE!

See our SPECIALS PAGE for more details and information about this special, and all of our other specials.

We look forward to serving you back!

Not able to stay with us here in Colorado? Find other participating Bed and Breakfast Inns offering Veterans Day Specials at http://bnbsforvets.org/

Saturday, October 9, 2010

Japanese Cultural Festival, Japanese Festival

Colorado Springs is pleased to host the 11th Annual Japanese Cultural Festival and Bazaar. The Japanese festival will feature Japanese dances, koto music, martial arts demonstrations and taiko drum performances. The bazaar will offer Japanese wares and gift items brought from Japan for this event. Vendors will sell a variety of Japanese foods as well as washi paper crafts, kimono, haori, bonsai trees, and pottery. It will be a fun event offering entertainment, great Japanese food, and wonderful shopping.

This event takes place on Saturday, October 23rd from 10:00am - 3:00pm at the Stargazers Theatre & Event Center, 10 S. Parkside Dr., Colorado Springs, Colorado.

Need lodging for the event? Stay in our Colorado Springs Bed and Breakfast Lodge and experience some historic Colorado cultural and history in our rustic, elegant Bed and Breakfast Inn. And enjoy a gourmet 3-course breakfast in the morning.

Sunday, October 3, 2010

Pumpkin Crunch, Pumpkin Crunch Cake, Pumpkin Pie Crunch

New recipe posted on our website's recipe page for Pumpkin Crunch, sometimes known as Pumpkin Crunch Cake, or Pumpkin Pie Crunch.

Since we serve a 3-course breakfast at our Colorado Bed and Breakfast Inn, our 3rd course is always a dessert, and this is one of the fall desserts we'll serve our guests.


Wednesday, September 29, 2010

Pumpkin Spice Latte Recipe



PUMPKIN SPICE LATTE


Fall is here and my favorite coffee during the crisp fall weather is a Pumpkin Spice Latte. Here's our favorite Pumpkin Spice Latte recipe. A couple variations are included as well to help with substitution of ingredients if you need them. Enjoy!






  • 2 tablespoons canned pumpkin puree (or 1 tsp. Torani Pumpkin Spice Syrup)
  • 1 teaspoon vanilla extract
  • 2 tablespoons white sugar (or 1 Tbsp packed brown sugar)
  • 1 cup milk (or half and half for a richer latte)
  • 1/4 teaspoon pumpkin pie spice (optional if you're using syrup)
  • 1-2 shots brewed espresso (or 1/2 cup STRONG brewed coffee)
  • Whipped Cream (optional)
  • nutmeg
  • cinnamon sticks (for garnish)
1. Brew your espresso.
2. Meanwhile, in a small saucepan, blend together the pumpkin, vanilla, sugar, pumpkin pie spice and milk with a stick blender, or whisk vigorously by hand. Warm over medium heat, beating constantly, until hot and frothy. Do not bring to a boil.
3. Pour the espresso into a mug and pour the pumpkin spiced milk over it.
4. Top with whipped cream and sprinkle with nutmeg, if desired. Garnish with cinnamon sticks.

Serves 1

Rocky Mountain Lodge & Cabins is proud to serve Pumpkin Spice Coffee to all of our Colorado Bed and Breakfast guests during the fall months, along with our Colorado Spiced Cider, Chai Apple Cider, Rich Hot Cocoa, Breakfast Blend Coffee, and as always, our signature 3-course gourmet breakfasts each morning.

For more recipes see our Recipes page at our website.

Tuesday, September 28, 2010

Colorado Springs Air Show, In Their Honor Air Show, Colorado Air Show

COLORADO SPRINGS AIRSHOW

Come visit Colorado Springs and the Pikes Peak area this weekend and be awed by the spectacular flying acrobatics, daredevil stunts, vintage aircraft, and more during this Colorado Springs air show. October 2nd and 3rd is the In Their Honor Air Show.

This Colorado air show serves to celebrate America's 21st century heroes - our soldiers, sailors, airmen, and marines. They've made America the world's best hope for freedom and lasting peace. Join us in recognition of their sacrifice and contributions.


Rocky Mountain Lodge & Cabins, a Colorado Bed and Breakfast Lodge and Colorado Cabin Rentals, is pleased to offer you lodging while visiting Colorado Springs for this fabulous local event.