One of the highlights of enjoying Missouri travel accommodations at the Loganberry Inn is indulging in our delicious bed and breakfast recipes. Innkeeper Cathy, who is also a celebrity chef at the Dierbergs Cooking School in St. Louis, loves to create and prepare scrumptious breakfast dishes for her guests. Below she shares one of her recipes with you to enjoy at home.
Loganberry Inn Chocolate Truffle Cookies
1 1/3 cups 60% cocoa Ghirardelli chocolate chips
6 tablespoons butter
3 eggs
1 cup white sugar
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup miniature chocolate chips
1 cup finely chopped walnuts
In the microwave or in a metal bowl over a pan of simmering water, melt 1 1/3 cups of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in miniature chocolate chips. Cover dough and chill for at least an hour or overnight.
Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Roll in chopped walnuts and then flatten cookie dough. Place on ungreased cookie sheets so they are 2 inches apart.
Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Makes 36 cookies.
Loganberry Inn Carrot Cake Pancakes
This recipe was inspired by Rachel Ray’s Oatmeal Cookie Pancakes which my guests love. Bobby Flay once put Mascarpone Cheese between waffle layers when he won Iron Chef Breakfast. That was my inspiration for the topping for the pancakes.
2 3/4 cups all-purpose flour
1 teaspoon kosher salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
3 cups buttermilk
2 tablespoons butter, melted
1 1/2 cups finely grated carrot
1 cup golden raisins
1 cup pecan pieces
Mascarpone Cream (below)
Powder Sugar to garnish
Pure Maple Syrup
Carrot curls for garnish (optional)
Pecan pieces for garnish (optional)
In a large bowl, whisk together the flour, salt, sugar, baking soda, baking powder, cinnamon and nutmeg. In medium bowl, whisk together eggs, buttermilk, and melted butter. Combine the wet ingredients into the dry ingredients. Stir in grated carrot, raisins, and pecans. Let the batter rest for 10 minutes.
Heat griddle to 350 degrees. Use 1/3 cup measure to spoon batter onto griddle. Cook pancakes 2 to 3 minutes on each side or until golden brown. Serve with dollop of mascarpone. Dust with powdered sugar and sprinkle on additional pecan pieces. Garnish with carrot curl. Serve immediately with maple syrup. Makes 24 large pancakes.
Mascarpone Cream
1 8-ounce container mascarpone cheese or one 8-ounce package cream cheese, room temperature
1/2 cup sugar
2 teaspoons vanilla extract
1 cup chilled whipping cream
Using electric mixer beat first 4 ingredients in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add 1/2 cup cream; beat until thick and stiff. This keeps in the refrigerator for 2 weeks.
|
