From the Parish House Inn, an Ann Arbor/Ypsilanti area bed and breakfast for Valentines Day: Cappucino Blonde Brownies

Bake something delicious like these Cappucino Blonde Brownies for your sweetheart this Valentines Day. Use a heart shaped cookie cutter to make them even more special!

PARISH HOUSE INN

CAPPUCINO BLONDE BROWNIES

Yield: 2 dozen

2/13 cups firmly packed light brown sugar

3/4 cup butter

3 tablespoon coffee liquer

5 tablespoons instant esspresso powder

3 large eggs

2 cups all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup walnuts

6 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees. Spray a 9 x 13 x 2- inch pan with cooking spray. Or line the pan with aluminum foil tyhat hangs over the edges and spray the foil. The foil will help remove the brownies from the pan when cool for easier cutting and serving.

Stir sugar and butter in heavy saucepan over medium-low heat until sugar and butter melt together. Add liquer and espresso powder and whisk to blend. Let cool to room temperature.When cool, whick in eggs.

In a small bowl mix together flour, baking powder and salt and then stir into sugar mixture. Stir in nuts and chocolate chips. Spread the mixture evenly into the prepared pan.

Bake 30 minutes or until a tootpick inserted in the center comes out with some moist crumbs attached.

Cool completely before cutting in to squares. Store in an airtight container at room temperature or freeze. Enjoy!

Chris Mason

Innkeeper
Parish House Inn

Granola Parfaits served at the Parish House inn, an Ann Arbor/Ypsilanti area bed and breakfast

This is a delicious granola that I usualy prepare without the dried fruit, and use it as a topping for a fruit parfait for breakfast. Just layer fresh berries or other fruit, yogurt and top with 1/2 cup of the granola mixture. Choose a flavor of yogurt that compliments the fruit. I usually use vanilla. Enjoy!

PARISH HOUSE INN GRANOLA

yield: 6 cups

3 cups regular old fashioned oats

1/2 cup almonds (whole, sliced or slivered)

1/2 cup pecans or walnuts ( whole is best)

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 cup honey

1/2 cup water

1/3 cup cooking oil ( canola is good)

2 teaspoons vanilla

1/2 cup dried cherries

1/3 cup snipped apricots

1/3 cup raisons or currants

Preheat oven to 300o. Spray a 15X10 inch baking pan with cooking spray.

In a large mixing bowl, stir together the oats, almonds, pecans, cinnamon and nutmeg and mix well.

In medium mixing bowl, stir together honey, water, oil and vanilla. Add to the oat mixture, mixing well. Spread evenly on the prepare baking pan.

Bake in the preheated oven for about an hour, or until brown and crisp.....STIRRING EVERY 15 MINUTES TO INSURE EVEN BROWNING.

Remove from oven and let cool completely. Stir the de fruit and store in an airtight container.

Chris Mason

Innkeeper
Parish House Inn
an Ann Arbor/Ypsilanti area bed and breakfast