One of the ideas I had for the B&B was to have homemade welcoming snacks for arrival as well as home made breakfasts. Previously I’ve made chocolate chip cookies but this time I decided on Chex Mix. Salty, crunchy, and tasty! In this post I’ll look at welcoming snacks, and a look at Saturday’s Breakfast menu.
I have two quite different recipes for Chex mix but this time I stayed with a more or less original version from Food.com.
The other recipe is from Food 52, a source of many great recipes as well as assorted kitchen & cooking related topics. It uses a Japanese seasoning normally seen on rice dishes, but it is amazing here as well. Furikake Chex mix
A Look at Saturday’s Breakfast
I subscribe to Cookie & Kate‘s recipe email list which recently featured a “Perfect Apple Bake“. It wasn’t explicitly a breakfast dish but with oats, brown sugar, cinnamon, and an apple, I thought it would work! Super simple and I already had all of the ingredients on hand.
The stuffing is made up of butter, brown sugar, cinnamon, and chopped pecans or walnuts. Here I used both types of nuts. Care is needed in hollowing out the apple, and I nearly broke the side open the first time. Deb liked the trial run so I decided to put it on the menu for Saturday morning.
I apologize for the blurry photo but I had forgotten to snap one from Friday’s trial run, and again on Saturday morning. It wasn’t until I saw my guest taking one that I remembered, so I did so hurriedly after asking permission. They enjoyed it and it did make the place smell pretty good!
I served overnight yeasted waffles with Wright’s thick cut hickory smoked bacon on the side, plus bananas, raspberries, and blackberries with a dusting of powdered sugar for the main course. The waffle batter is best prepared the night before to allow time for the yeast to do its thing.