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.
Make your reservation for a stay with us at The Sidecar Inn, and enjoy a home-cooked breakfast!