Monday, November 16, 2015

Pumpkin-Chocolate Brownies

It was a cold and stormy day today and feeling a LOT like winter.  Therefore this put me in the mood for some pre-holiday baking.  This seemed like the perfect thing to make to start making my house smell like the holidays.  They truly accomplished the goal and were AMAZING!!


1 1/4 cups semisweet chocolate morsels
1 cup unsalted butter, cut into pieces
3 (1-oz.) unsweetened chocolate baking squares, chopped
3 large eggs 
1 cup plus 2 Tbsp. granulated sugar 
2 tablespoons cold brewed coffee 
1 tablespoon vanilla extract
Parchment paper 
2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt, divided 
1 (15-oz.) can pumpkin 
3 large eggs
1/2 cup heavy cream
1/3 cup firmly packed light brown sugar
1 1/2 teaspoons pumpkin pie spice 


1. Preheat oven to 350°. Pour water to a depth of 1 inch in the bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer. Place first 3 ingredients in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat; cool 10 minutes.
2. Whisk together 3 eggs, granulated sugar, and next 2 ingredients in a large bowl. Gradually whisk warm chocolate mixture into egg mixture; cool 10 minutes.
3. Grease a 13- x 9-inch baking pan with butter. Line bottom and sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides. Grease (with butter) and flour parchment paper.
4. Sift flour, baking powder, and 1/2 tsp. salt in a bowl. Whisk into chocolate mixture. Pour batter into prepared pan, reserving 2/3 cup.
5. Whisk together pumpkin, next 4 ingredients, and remaining 1/2 tsp. salt; pour over brownie batter in pan. Top with reserved brownie batter, and swirl batter gently 3 times in 1 direction and 3 times in the opposite direction with a knife or the end of a wooden spoon.
6. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours). Lift brownies from pan, using parchment paper sides as handles. Gently remove parchment paper, and cut brownies into 24 squares.

Steve & Kara Grant
Downtown Historic Bed & Breakfasts of Albuquerque
your Albuquerque New Mexico Bed and Breakfast Hosts

The Grant's - Established August 1, 1992

 The day I married my best friend!

We were 2 kids that met in college in Oklahoma City, Oklahoma.  After almost 6 years of finding ourselves, he finally realized I truly was the best thing he was ever going to get! Of course I felt the same!
Moments before walking down the aisle
After being announced "Mrs. Grant" he decided this was the best means to getting me down the isle.

10 years later a night out away from our 4 kids
What do you mean we can't go on your date?
In our wildest dreams our life today is not what we thought it would be, owning a bed and breakfast and having 4 of the most amazing kids.  Oh how naive we were!  However I would not change a thing.  God has taught us so much and is still teaching us!

Our 23rd anniversary was almost forgotten this year because our oldest son, Jacob decided to embark on his own adventure with the love of his life.  So now this is what our little family looks like today!

Steve & Kara Grant
Downtown Historic Bed & Breakfasts of Albuquerque
your Albuquerque New Mexico Bed and Breakfast Hosts

Sunday, November 8, 2015

Multi Grain Pancake Mix

I decided to make my own Multi Grain Pancake mix with my own amazing combination of grains.  Here it the recipe for making your own.

1 Cup Whole Wheat Flour
1/2 Cup Spelt Flour
1/4 Cup Coconut Flour
1 Cup Oat Flour
1/2 Cup Quinoa Flour
1 Cup Rye Flour
1/2 Cup Buckwheat Flour
1/2 Cup Flax Meal
1/2 Cup Almond Flour
1/2 Cup Brown Sugar
1/4 Cup Baking Powder
2 teaspoons Salt

Put all ingredients into a large mixing bowl

Mix ingredients well in mixing bowl to combine all the grains together.  I also will divide the mix into two bags so and put one bag in the freezer until ready to use to keep the mix fresh.

Directions for using your Multi Grain Pancake mix

In a mixing bowl combine:

1 1/2 Cups of Multi Grain Mix
1 Cup Milk (I prefer buttermilk but you can also use almond milk or regular milk)
1 egg
1 Tablespoon melted butter
1 teaspoon vanilla

*After mixing well put about 1/4 cup of batter on hot griddle to make a pancake.  Serve hot with favorite syrup or sauce.  My favorite sauce in a "Brown Sugar Butter Cream Sauce" I make at the Bed and Breakfast.  Continue checking my posts for that recipe.

Steve & Kara Grant
Downtown Historic Bed & Breakfasts of Albuquerque
your Albuquerque New Mexico Bed and Breakfast Hosts