Recipes

Making every breakfast fresh from scratch means we have ample opportunities to test and adjust our favorite recipes. We hope you’ll try making a few of these at home.

When we were first preparing to own and operate a B&B, we expected to need large batch recipes that could feed a crowd. However, once we were up and running we were quickly drowning in leftovers. What we actually needed was to be able to tune the recipes based on how many guests would be joining us each morning. Because of that, most of our recipes now make a generous portion for two. From there, it’s easy to scale them up as needed. This also makes them great for when you’re baking at home and don’t need a full dozen muffins.

Of course, it’s even easier if you let us make them for you!

Peanut Butter Cherry Cookies

A cherry-lover’s spin on traditional peanut butter cookies. Don’t skip the sea salt flakes; they enhance the nuttiness of the cookie. Of course, if you don’t have flaky salt on hand you could make your own flaky table salt. If you’re in a hurry (or want to slightly reduce the sodium intake) another option is to reduce or omit the black cherry oil to allow more of the peanut flavor to emerge.

Gluten Free, Vegan Blueberry Muffins

These blueberry muffins are made with buckwheat flour, giving them a classic pancake taste. Even better, they’re gluten-free and vegan.