Vegan Pumpkin Oatmeal Cookie Recipe

Vegan Cookie Recipe

Vegan Pumpkin Oatmeal Cookie Recipe

Special diets are a specialty at Westwynd. We delight in finding wonderful treats for all our guests. These hearty cookies put smiles on our vegan visitors faces and everyone else likes them too!

 

What you need:

1/2 cup vegan margarine (I use Earth Balance)
2/3 cup granulated sugar
1/4 cup maple syrup
1 teaspoon molasses
1 cup pumpkin puree
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon cloves
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 cups oats
1/2 cup chocolate chips
1/3 cup raisins
1/3 cup cranberries
1/2 cup chopped walnuts

What you do:
1. Preheat oven to 350 F.
2. In a medium bowl, cream together margarine and sugar until fluffy. Stir in maple syrup, molasses, and pumpkin puree.
3. In a separate large bowl, sift together flour, baking powder, baking soda, salt, and spices (cinnamon cloves, ginger, and nutmeg).
4. Fold pumpkin mixture into flour mixture. Stir in oats, chocolate chips, raisins, cranberries, and walnuts.
5. Place rounded spoonfuls onto cookie sheets and bake for 12 minutes. After you’ve taken them out of the oven, let the cookies cool on the sheet for a couple minutes and then transfer to a cooling rack.

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Recipe of the Week – Baked Ziti

Baked Ziti Recipe

Recipe of the Week – Busy Day Baked Ziti

So Quick, So Easy, So Good! This time of year can be hectic. Here’s a dinner dish that can be put together in minutes. Just add salad and some crusty bread and you’ll have a meal that’s perfect for a cold winter day.

 

1 pkg.  (16 oz.) ziti pasta

1 jar  (26 oz.) spaghetti sauce

1 container  (15 oz.)  Ricotta Cheese

1 pkg.  (8 oz.)  Shredded Mozzarella Cheese, divided

¼ cup  KRAFT Grated Parmesan Cheese

PREHEAT oven to 350°F. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water.

MIX spaghetti sauce, ricotta cheese and reserved 1/2 cup pasta cooking water in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly. Spoon into 13×9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover.

BAKE 30 min.; uncover. Bake an additional 10 min. or until heated through.

 

Enjoy this warm dish at our Inn at Westwynd Farm on your next visit!

 

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Recipe of the Week – Spicy Pumpkin Cookies

There is a big problem with these cookies. They sometimes vanish before you can even ice them. On the plus side — They are super easy to make, make your kitchen smell wonderful, put smiles on your family’s faces and you probably have everything you need in the cupboard.

We have some guests sitting by the fireplace right now hot cider in one hand  and cookie in the other. – perfect November day treat.

1  box  Super Moist yellow cake mixSpicy Pumpkin Cookies

2 teaspoons pumpkin pie spice

1 cup canned pumpkin (not pumpkin pie mix)

¼  cup butter ,softened

½  cup raisins, if desired. We really like them with raisins

1 cup butter cream vanilla frosting (store bought t is OK)

Directions

  • Heat oven to 375°F (350°F for dark or nonstick pans). Lightly grease or spray cookie sheet.
  • In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in raisins.
  • On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
  • Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Sprinkle with the tiniest bit of pumpkin pie spice.  Store loosely covered.
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Recipe of the Week – Brussel Sprouts with Bacon Dressing

If you’re thinking — Oh No! Brussels Sprouts! This recipe just might change your opinion of this much maligned vegetable. It makes a lot so it’s the perfect side dish for a holiday or family gathering. We love it with turkey or a pork roast. Try it you’ll like — I promise.

Ingredients

  • 10 slices bacon, choppedBrusssel Sprout recipe with bacon
  • 3 pounds Brussel sprouts, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup balsamic vinegar
  • 2 tablespoons firmly-packed brown sugar
  • 1 teaspoon Dijon mustard

Directions

  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
  2. Cook the bacon until crisp in a large skillet. Remove the bacon using a slotted spoon, and drain
  3. on paper towels. Reserve 1/4 cup drippings in the skillet..
  4. Combine the Brussels sprouts, olive oil and salt in a large bowl. Place the sprouts on the
  5. prepared baking sheet and bake until tender, about 20 minutes. Turning every so often.
  6. Add the vinegar, brown sugar and mustard to the reserved bacon drippings in the skillet.
  7. Cook over medium-high heat, stirring frequently, until the mixture is reduced by half, about 6
  8. minutes. Pour the mixture over the sprouts, tossing gently to coat. Sprinkle with the bacon. Serve
  9. immediately.
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Top 10 Celebration Savings at our Hershey Inn

It’s been a very special time for us and we’re celebrating. Our Hershey bed and breakfast has been named in a top 10 list with not one but two major companies. We are honored to be included with the other stunning properties and know a large part of our success is due to the wonderful guests we have at our Hershey inn.

The Inn at Westwynd Farm Top 10 Lists

usa-today

USA Today 10Best
We were rated #1 by USA Today for best hotels in Hershey & Harrisburg.

Top 10 Farm Stay B&B's Winner

BedandBreakfast.com Top 10 Farm Stay Inns

BB.com rated us #5 for best farm stay inns in the US. They said we are one of the most peaceful and luxurious country inns while enabling guests to enjoy the rural countryside of a working farm.

Autumn is lovely in the country. It’s one of the best times to experience the casual luxury of our inn, Located on a beautiful 32 acre horse farm. Westwynd guests love the animals, being pampered, our beautiful rooms and great food.

Award Winning Hershey Inn  Happy dark bay horse grazing in lush knee deep grass in summer,

 

 

 

 

For our Facebook fans only we will offer 10% off for any 2 day weekday stay November-February (excluding Christmas week).  Use the promo code “celebrate” in our booking engine to receive your VIP discount. We hope to see you soon!

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Recipe of the Week — Jane’s Best Gingersnaps Cookie Recipe

Best Gingersnap Cookie Recipe

Our wonderful inn-sitter Jane gave us this great recipe.  They are simply the best gingersnaps I have ever had. I can’t decide if I like them best with a glass of cider or milk.

 Ingredients for the Gingersnaps Cookies

  • ¾ cup shortening
  • 1 cup Sugar
  • ¼ molasses
  • 1 egg
  • 2 cups flour
  • 2 tsp. soda
  • 1 tsp. cinnamon
  • ½ tsp. cloves
  • ½  tsp. ginger
  • ¼  tsp. salt

Directions

  • Cream shortening and sugar.
  • Add molasses, blend in.
  • Add egg, blend in.
  • Combine dry ingredients. Add to mixture and blend.
  • Form in balls and roll in sugar.

Bake in upper third of oven, at 350 for about 8 minutes. Your oven time may vary.

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Cinnamon Pumpkin Streusel Muffin Recipe

We love fall on the farm – the crisp air, beautiful colors and the foods we save for just this season. These wonderful pumpkin muffins are a favorite of family and guests of our Hershey bed and breakfast. They’ll be on the table often in the next few weeks. Enjoy this pumpkin streusel muffin recipe.

  • 1 3/4 cups all purpose flourPumpkin Streusel Muffin Recipe
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tablespoon cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1 1/2 cups sugar
  • 1/2 cup canola oil
  • 1/3 cup water
  • 1 cup canned pumpkin
  • 2 eggs
  • 1 teaspoon vanilla extract

Brown Sugar Cinnamon Filling:

  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon

Streusel Topping:

  • 1 1/4 cup oats
  • 1 tablespoon flour
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • Dash of nutmeg
  • 6 tablespoons cold butter, cut into chunks

Directions:

  1. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.
  4. Slowly stir in the flour mixture. Mix until ingredients are combined.
  5. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.
  6. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.
  7. Fill muffin cups half way full with the pumpkin batter. Sprinkle the brown sugar cinnamon filling over each half filled muffin cup. Fill the muffins cups with the remaining batter. Top each muffin with streusel topping.
  8. Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack. Remove muffins from tins and enjoy.
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Easy Moist Zucchini Bread Recipe

This wonderful dense, easy, moist zucchini bread recipe has been our most requested recipe this summer. Every time we serve it at our Hershey, PA bed and breakfast, we find our selves making lots of copies of the zucchini bread recipe for guests.

IngredientsEasy Moist Zucchini Bread Recipe

2 cups flour
2 tsp. baking soda
1tsp. salt
¼ tsp. baking powder
3 tsp cinnamon
3 eggs
1 cup canola oil
11/2 cups sugar
2 tsp. vanilla
2 cups grated zucchini
1 cup raisins (I always plump the raisins by soaking in very, very hot water while I make the rest of the recipe. Be sure to drain well before adding)
1 cup chopped walnuts
coarse sugar

Preheat oven to 350. Mix together flour, baking soda, baking powder and cinnamon, set aside. In a large bowl beat together eggs, oil, sugar and vanilla, Stir in zucchini. Gradually add flour mixture, blending well. Stir in the raisins and nuts.
Spray two loaf pans with Pam or similar. Spoon in batter. Sprinkle tops with coarse sugar.

The original recipe says bake for 30 minutes. It has always taken at least 50 minutes (often longer) in my oven. It’s done when just a few crumbs are on a tooth pick tester at the center of the loaf. Cool completely before serving. I always make the day before.

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Crescent Breakfast Cheesecake

For all of you who have been patiently waiting for this wonderful recipe – here’s
the fabulous breakfast cheesecake from our Hershey, PA bed and breakfast to your kitchen. It’s guaranteed to make you a kitchen star. This recipe is so easy to make you won’t believe how good it tastes and how much your family
will love it. It simply vanishes every time we make it at the inn.

Crescent Breakfast Cheesecake

Ingredients:
2 Packages Pillsbury Crescent Dinner Rolls
2 (8 oz). packages Philadelphia Cream Cheese
1 tsp. vanilla
½ cup sugar

Topping:
¼ cup butter, melted
1/3 cup sugar
1 tsp cinnamon

Butter a 9×13 pan. Cover bottom of pan with one entire package of crescent rolls
(push sections together to make one piece). Whip together cream cheese, vanilla
and sugar. Spread over crescent dough. Cover filling with other package of
crescent rolls, pushing pieces together at perforations. Melt butter, add sugar
and cinnamon brush over top. Bake at 350 for 20-25 minutes. Let cool before
serving.

Note when it first comes out of the oven, there maybe little puddles of butter on
top – it will absorb as it cools.

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Recipe of the Week – Rhubarb Muffins

We’ve just picked the last of our Rhubarb for this year — enough for one more batch of these wonderful muffins. These amazing muffins combine fresh rhubarb and chopped walnuts with a crunchy sweet topping. The taste and textures are so good, they don’t need any extra butter or jam spread over them.

Recipe of the Week

Ingredients

2 ½  cups flour

1 tsp baking soda

1 tsp. baking powder

½  tsp salt

1 ¼ cups brown sugar (I used light brown sugar)

1tsp vanilla

1cup buttermilk

1 ½  cups rhubarb  (we really like rhubarb so I was very generous with this measurement)

½ cup walnuts

1TBL melted butter

1/3 cup white sugar

1 tsp cinnamon

 

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.

In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25      minutes. Cool in the pans for at least 10 minutes

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