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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Recipe of the Week – Rhubarb Sour Cream Pie

Rhubarb Sour Cream Pie

Recipe of the Week – Rhubarb Sour Cream Pie

The photo says it all – Only one piece left of this wonderful pie and it was gone as soon as the photo was taken. If you like rhubarb, you will love this amazing pie. If you have never tried it there is no better introduction. A fabulous sweet tart flavor!

And if you have a little garden throw in some rhubarb plants – perennial and no care at all. They grow like mad but are not invasive.

You’ll be surprised at how many things you can make with it—next week’s recipe is rhubarb muffins.

Ingredients

1 (9inch) unbaked pie crust

4 cups chopped fresh rhubarb

1 egg

1 ½ cups sugar

1 cup sour cream

1/3 cup flour

Topping

½ cup flour

½  brown sugar

¼ cup butter. melted

Preheat the oven to 450 degrees F (220 degrees C).

Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.

In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.

Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

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Recipe of the Week – Breakfast Blossoms

 

Breakfast Blossoms recipe

We probably get more requests for this recipe than any other. They look amazing and taste wonderful – and it’s fun and very easy to make.

You may have everything you need on hand:

Ingredients:

Eggs

Deli Ham

Cream Cheese

Italian seasoning

Parmesan cheese

Paprika

Preheat Oven to 375. Generously spray two muffin tins for each person to be served. Line with thin slice deli ham (boiled ham) – one slice per tin, fold to fit. It should stick out a little to create a petal effect. Place a generous tablespoon of cream cheese in each tin, top with a pinch of Italian seasoning. Break one egg into each tin being careful not to break yolks. Sprinkle with parmesan cheese. Bake approximately 15 minutes until egg is set. We like the about the consistency of a poached egg. Sprinkle with paprika.

Carefully remove from tins and place on a bed of hot hash browned potatoes. Notes: Cooking times may vary depending upon your oven. I also loosely cover the tins with foil while baking to prevent edges of ham from burning. If they should get too dark for you just trim the edges with cooking shears.

PS: If you have our cookbook , the recipe is on page 92.

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Best of Hershey – The Hershey Story

Hershey Story

Rain or Shine, Hot or Cold there’s always something to do in Hershey. If the weather changes your plans, the Hershey Story is one of our favorite alternatives… but don’t wait for bad weather to enjoy this amazing place.

This beautiful state of the art facility tells Milton Hershey’s inspiring journey from adversity to success using lots of interactive exhibits and hands on activities for all ages. The five permanent exhibits each tell a pivotal chapter in Mr. Hershey’s life:

Failures to Fortunes

Learn how Milton Hershey’s impoverished childhood, apprenticeships, early business failures led to his ultimate successes.Hershey Chocolate Lab
Sweet Innovations

You’ll discover how Hershey inspired creativity in his employees as he introduced the first milk chocolate mass production techniques.
Power of Promotion

What fun to see some old fashioned marketing strategies that worked to make Hershey the #1Chocolate manufacturer in the USA

Hershey Builds Hershey

Explore the town of Hershey, the Sweetest Pace on Earth, which by 1915, boasted the largest chocolate factory in the world, and grew to the lovely town it is today including numerous educational, cultural and recreational opportunities.Hershey Chocolate Lab

A LIVING LEGACY

From the amazing Milton Hershey School to a world class medical center and so much more,  these  exhibits celebrate over 100 years of Milton Hershey’s legacy.

But wait there’s even more fun…

Kids of all ages can become Milton Hershey’s apprentice and receive a special booklet that will help them discover the Chocolate King’s secrets to success. Answer questions and solve puzzles throughout the Museum, your hard work will be rewarded along the way, culminating with a commemorative coin and your own personalized newspaper page

And no visit to Hershey is complete without a 45-minute, hands-on class in the Chocolate Lab!Hershey Museum

Inspired by Milton Hershey’s own candy-making apprenticeship and his flair for experimentation, the Chocolate Lab explores the unique qualities of chocolate through playful, hands-on experiences. You’ll discover all the places cocoa beans are grown and how they are harvested and processed. The best part is you get to make your own delicious take-home treat!

For a complete list of museum activities to enjoy on your next visit our Hershey bed and breakfast, plus lots more information on Hershey, be sure to visit the Hershey Story web site http://www.hersheystory.org.

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Recipe of the week – Five Spice Carrot Cake

carrot cake cupcakes

This week we are mixing things up and featuring a guest blogger’s recipe! My friend Kelly, who also writes a great recipe blog, just shared this terrific recipe with us that puts a fresh twist on the timeless carrot cake. Baked as cupcakes, they make a wonderful spring treat!

  • 1 1/2 cups all-purpose flour (or gluten free)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons Chinese Five Spice
  • 1/2 cup vegetable oil
  • 1/4 cup crushed pineapple, drained
  • 3 large eggs
  • 1 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded carrots (about 3 to 4 medium-sized carrots)
  •  1 (8 oz.) package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 tsp. vanilla extract
  • 2 tsp. ground Chinese ginger
  • 3 cups powdered sugar
  • Crystallized ginger as garnish

Preheat the oven to 350 degrees F.  and line a 12 cup muffin pan with paper cupcake liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and Chinese Five Spice.

In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes.

Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger.

Frosting: In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend the ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.

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Recipe of the week – Hummingbird Nests

Easter Desserts - Hummingbird Nests

The birds are back and chirping all over the farm. It made us go hunting for this old recipe. It maybe our shortest recipe yet but it’s so much fun to make with kids… and it’s just in time for Easter

What you’ll need

  • 1 cup milk chocolate chips
  • 1 cup shredded coconut
  • Jelly bean eggs

How to make them

  1. Melt the chocolate chips, following the directions on the bag. When the chocolate is smooth, stir in the coconut, then drop the mixture by the heaping tablespoon onto waxed-paper-lined cookie sheets.
  2. While the nests are still warm, use your thumbs to poke an impression into the middle of each. Cool them, then fill with jelly bean eggs. Makes about 1 dozen

 

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Recipe of the Week – Banana Praline Muffins

Banana Nut MuffinsThese moist muffins are a hit with guests every time we serve them. In response to many requests, here is the recipe (from page 40 of the inn’s cookbook)

Ingredients:

  • 3 Tbl. dark brown sugar
  • 1 Tbl sour cream
  •  ½ cup broken walnuts or pecans
  • 3 ripe bananas
  • 1 egg
  • ½ cup sugar
  • ¼ cup oil
  • 1 ¼ cups flour
  • 2 tsp baking powder
  • ¼ tsp salt .
  • more nuts

Preheat oven to 400. In a small bowl, mix together, brown sugar and sour cream. Stir in nuts and set aside. In a large bowl mash bananas, add egg, sugar and oil mix well. In a separate bowl, combine flour, baking powder and salt. Add dry ingredients to banana mixture and stir just until moistened (I usually add a handful of nuts to batter at this point.)

Spoon in to greased muffin tins (I use paper liners) and top with a spoonful of reserved nut mixture. Bake for 15 minutes or until golden brown.

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