Innkeeper Diaries

Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠Sign up on our email list for more recipes, hospitality tips and special discounts to our inn - https://theinnkeepercouple.myflodesk.com/e81a3tzvlyFollow our inn on instagram - https://www.instagram.com/theparkstreetinn/Follow the Innkeeper couple - https://www.instagram.com/theinnkeepercouple/Looking to own a B&B or short term rental property? Check out our Hospitality course here - https://stan.store/theparkstreetinn/p/innkeepercoop We'll give you a detailed blueprint to owning your own Bed & Breakfast, Inn, or Retreat Center - even if it seems miles and years away. Because chances are... it's more doable than you think!Love tea? Use promo code SipwithBrittany at jolenesteahouse.com to receive a 15% discount. They are a Banff tea house with all the varieties of tea one could love. We love the chai and cinnamon plum! THE INN'S SECRET RECIPES - This one-time purchase includes all of the recipes we've created since we became B&B owners, and we'll continue to add recipes to this as we go, as well - https://stan.store/theinnkeepercouple/p/every-recipe-bundleBaklava GranolaIngredients:1.5 cups cashews2.5 cups walnuts1.5 cups pistachios2 tbsp grass fed butter2 tbsp coconut oil unrefined4 tbsp honey3 tbsp maple syrup2 tbsp lemon juice1.5 tsp cinnamon1/4 tsp sea saltInstructions: Preheat oven to 325FAdd some of the nuts to a food processor. You will use 1.5 cups cashews, 2 cups walnuts, and 1/2 cup pistachios. Add them to a food processor. Pulse them 5 to 6 times until you have a mix of small and big pieces. Put in a bowl and set aside.Add another 1 cup pistachios and 1/2 cup walnuts to food processor. Pulse until slightly broken down. You want the pistachio chunks to still be visible. Add to the bowl with the rest of the nuts.Melt 2 tbsp butter plus 2 tbsp coconut oil with 4 tbsp honey and 3 tbsp maple syrup. Add to bowls with nuts. Mix completely.Add 2 tbsp lemon juice, 1.5 tsp cinnamon, and 1/4 tsp salt to the mixture. Mix completely.Bake at 325°F for 23 – 25 minutes..stir twice during the cooking process. Leave on baking sheet to cool.Be sure to leave us a review and share with your friends. Thank you for listening! 

Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠Sign up on our email list for more recipes, hospitality tips and special discounts to our inn - https://theinnkeepercouple.myflodesk.com/e81a3tzvlyFollow our inn on instagram - https://www.instagram.com/theparkstreetinn/Follow the Innkeeper couple - https://www.instagram.com/theinnkeepercouple/Looking to own a B&B or short term rental property? Check out our Hospitality course here - https://stan.store/theparkstreetinn/p/innkeepercoop We'll give you a detailed blueprint to owning your own Bed & Breakfast, Inn, or Retreat Center - even if it seems miles and years away. Because chances are... it's more doable than you think!Love tea? Use promo code SipwithBrittany at jolenesteahouse.com to receive a 15% discount. They are a Banff tea house with all the varieties of tea one could love. We love the chai and cinnamon plum! Want to stay at the Pleasant View B&B? Reserve a room here -  https://pleasantviewbedandbreakfast.com/Gingersnap Mini Muffins1/4 c sugar1/4 c brown sugar2/3 c molasses1 egg1 1/2 tsp baking soda1 t cinnamon1 t ginger1/2 t ground cloves2 t lemon zest2 1/2 c all purpose flour1 c sour creamPreheat oven to 375 degrees.In a large bowl, combine the first nine ingredients and beat at medium speeduntil well mixed.Add flour and sour cream; continue beating well.Spoon batter into greased mini-muffin pans, filling cups 3/4 full.Bake for 11 - 14 minutes or until toothpick inserted in center comes outclean.   Let stand for 5 mins; remove from pan - place on cooling rack.Sprinkle with powdered sugar if so desired.Makes 2 1/2 dozen.Be sure to leave us a review and share with your friends. Thank you for listening!

Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠Sign up on our email list for more recipes, hospitality tips and special discounts to our inn - https://theinnkeepercouple.myflodesk.com/e81a3tzvlyFollow our inn on instagram - https://www.instagram.com/theparkstreetinn/Follow the Innkeeper couple - https://www.instagram.com/theinnkeepercouple/Looking to own a B&B or short term rental property? Check out our Hospitality course here - https://stan.store/theparkstreetinn/p/innkeepercoop We'll give you a detailed blueprint to owning your own Bed & Breakfast, Inn, or Retreat Center - even if it seems miles and years away. Because chances are... it's more doable than you think!Love tea? Use promo code SipwithBrittany at jolenesteahouse.com to receive a 15% discount. They are a Banff tea house with all the varieties of tea one could love. We love the chai and cinnamon plum! Kofta:1 lb extra lean ground beef1 lb lamb1/2 a white onion
1 bunch parsley approx. 2 cups packed
4 cloves garlic
1.5 tsp seven spice/middle eastern spice mix
(see below for recipe)1 tsp cumin
1/2 tsp paprika
1/2 tsp black pepper 1.5 tsp salt 2 tsp onion powderStick it all in a large bowl and mix with your hands to combine. You can either shape them into logs yourself (best if you're using a cast iron skillet), or shape the meat along wooden or metal skewers to grill. Cook for about 10-12 mins on the stovetop. You can either serve these with saffron rice and a Greek salad, or put them in a pita with roasted red peppers, olives, whipped feta, spinach, etc. A side of french fries is great, too! Homemade 7 Spice:2 tsp ground allspice2 tsp ground coriander2 tsp ground cinnamon 1 tsp cumin1 tsp cloves1 tsp nutmeg1 tsp saltWhipped feta:10.5 ounces block feta cheese at room temperature 3 ounces cream cheese at room temperature Juice from 1 lemon ⅓ cup olive oil plus more for drizzling ¼ cup kalamata olives for topping1 clove garlicPinch of salt Fresh thyme for toppingPut it all in a food processor and you're good to go!Be sure to leave us a review and share with your friends. Thank you for listening! 

Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠Sign up on our email list for more recipes, hospitality tips and special discounts to our inn - https://theinnkeepercouple.myflodesk.com/e81a3tzvlyFollow our inn on instagram - https://www.instagram.com/theparkstreetinn/Follow the Innkeeper couple - https://www.instagram.com/theinnkeepercouple/Looking to own a B&B or short term rental property? Check out our Hospitality course here - https://stan.store/theparkstreetinn/p/innkeepercoop We'll give you a detailed blueprint to owning your own Bed & Breakfast, Inn, or Retreat Center - even if it seems miles and years away. Because chances are... it's more doable than you think!Love tea? Use promo code SipwithBrittany at jolenesteahouse.com to receive a 15% discount. They are a Banff tea house with all the varieties of tea one could love. We love the chai and cinnamon plum! Homemade Vanilla Granola Recipe:2 cups rolled oats2 cups chopped nuts (walnuts, pecans & sliced almonds )1 tsp cinnamon1/4 cup coconut oil1/3 cup maple syrup1 tbsp vanillaInstructions1. Preheat your oven to 300 and line a baking pan with parchment paper.2. In a large mixing bowl, add your dry ingredients (oats, nuts, cinnamon) and stir them together.3. In a small, microwave safe bowl, add your coconut oil and microwave till melted (about 1 minute). Add your maple syrup, whisk them together, and microwave them again till they are very warm (about another 30 seconds). Add your vanilla. 4. Pour your wet ingredients over your dry ingredients, and stir till all of your oats and nuts are covered entirely. Pour your granola onto your pan with parchment paper and spread it out into one thin, even layer. Bake in the oven for 25-30 minutes, stirring half way through at the 15 min mark, when the edges are just starting to gain a bit of color. The granola will get crunchier the longer it cools.Keeps on the countertop for up to a week!Oatmeal Bar Toppings:1. Chocolate chips2. Honey/Maple Syrup3. Shredded coconut4. Chia seeds5. Granola (homemade or not!)6. Fresh fruit - mixed berries, bananas, peaches, etc. Be sure to leave us a review and share with your friends. Thank you for listening!

Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠Sign up on our email list for more recipes, hospitality tips and special discounts to our inn - https://theinnkeepercouple.myflodesk.com/e81a3tzvlyFollow our inn on instagram - https://www.instagram.com/theparkstreetinn/Follow the Innkeeper couple - https://www.instagram.com/theinnkeepercouple/Recipe - Bacon & Brie Frittata 8 slices bacon, chopped • 8 large eggs • 1/2 cup (119 g) heavy whipping cream • 2 cloves garlic, minced • 1/2 tsp (0.5 tsp) salt • 1/2 tsp (0.5 tsp) pepper • 4 ounces (113.4 g) brie, sliced thin• Cook the chopped bacon in a 10-inch oven-proof skillet over medium heat until crisp. Remove the bacon with a slotted spoon and let drain on a paper towel lined plate. Leave at least 2 tbsp of bacon grease in the skillet (if you are using cast iron, you may want to leave more) and remove from heat. Let the skillet cool before proceeding. 
 • In a large bowl, whisk the eggs with the cream, garlic, salt and pepper and about two thirds of the cooked bacon. Set the skillet over medium low heat and swirl remaining bacon grease to coat bottom and sides. • Pour the egg mixture into skillet and cook undisturbed until edges are set up center is still somewhat loose, 7 to 10. Layer the sliced brie overtop. Sprinkle with the remaining bacon. 
 • Preheat the broiler to high and set an oven rack on the second highest setting in the oven. Broil until puffed and golden brown,2 to 5 minutes, watching carefully to make sure it doesn't burn.Remove from oven & let cool before serving. Enjoy!!

Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠ Sign up on our email list for more recipes, hospitality tips and special discounts to our inn - https://theinnkeepercouple.myflodesk.com/e81a3tzvly Follow our inn on instagram - https://www.instagram.com/theparkstreetinn/ Follow the Innkeeper couple - https://www.instagram.com/theinnkeepercouple/ Looking to own a B&B or short term rental property? Check out our Hospitality course here - https://stan.store/theparkstreetinn/p/innkeepercoop  We'll give you a detailed blueprint to owning your own Bed & Breakfast, Inn, or Retreat Center - even if it seems miles and years away. Because chances are... it's more doable than you think! Love tea? Use promo code SipwithBrittany at jolenesteahouse.com to receive a 15% discount. They are a Banff tea house with all the varieties of tea one could love. We love the chai and cinnamon plum! Recipe - Pistachio Shortbread Cookies Dipped in White Chocolate: 2 sticks of butter, room temp 1/2 cup granulated sugar 2 cups GF all-purpose flour 1 cup pistachios, chopped & without shells 4oz white chocolate (for dipping) Add the sugar and beat together with the butter. Just beat until combined and no more, we don't want to incorporate any air here. Add the flour and mix until it starts to form clumps and looks like large chunky breadcrumbs. Ditch the spoon and use your hands to bring it together into a smooth dough. Roughly chop the pistachios and add ⅔ of them into the shortbread dough. Reserve the other third of them to sprinkle on top later. Use your hands to knead the pistachios into the dough so they are evenly dispersed. Don't overwork the dough. Shape the dough into a log shape, and chill in the fridge for an hour. Bake on a cookie sheet with parchment paper for 12-18 mins at 350 degrees.  While they're baking, melt the white chocolate and then dip the cookies about half way once they're cooled. Immediately sprinkle with the leftover pistachios you reserved earlier. Let them set (about 5-10 mins), and enjoy! Be sure to leave us a review and share with your friends. Thank you for listening!

Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠ Sign up on our email list for more recipes, hospitality tips and special discounts to our inn - https://theinnkeepercouple.myflodesk.com/e81a3tzvly Follow our inn on instagram - https://www.instagram.com/theparkstreetinn/ Follow the Innkeeper couple - https://www.instagram.com/theinnkeepercouple/ Looking to own a B&B or short term rental property? Check out our Hospitality course here - https://stan.store/theparkstreetinn/p/innkeepercoop  We'll give you a detailed blueprint to owning your own Bed & Breakfast, Inn, or Retreat Center - even if it seems miles and years away. Because chances are... it's more doable than you think! Love tea? Use promo code SipwithBrittany at jolenesteahouse.com to receive a 15% discount. They are a Banff tea house with all the varieties of tea one could love. We love the chai and cinnamon plum! Recipe - Dark Chocolate Raspberry Bars: 2 cups GF rolled oats 1/2 cup mixed seed butter, Kirkland brand 2 large bananas, mashed 1/2 cup dark chocolate chips 1/2 cup raspberries + 1/2 cup more chocolate chips for melting & drizzling on top Mix everything in a bowl and transfer to an 8x8 pan lined with parchment paper. Add more chocolate chips & raspberries on top. Bake for 20-25 mins at 375 degrees. While it's baking, melt 1/2 cup dark chocolate chips to drizzle over the top once it's cooled. Store in the fridge for up to 5 days. Be sure to leave us a review and share with your friends. Thank you for listening! 

When we recorded this episode, we didn't realize that spotify/apple also has video podcasts :)  Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠ Follow our inn on instagram - https://www.instagram.com/theparkstreetinn/ Follow the Innkeeper couple - https://www.instagram.com/theinnkeepercouple/ Black Forest Hot Coco! 1.5 Cups Milk (also great with oat/almond milk!) 2 Tbsp Monkfruit sweetener (granulated sugar works too) 1.5 Tbsp Cocoa Powder 1 Tbsp Cocktail Cherry Juice (and a couple cherries for garnishing, if you'd like!)  1/2 tsp Vanilla Pinch of Course Sea Salt 2 ounces chopped Dark Chocolate added to the saucepan as it thickens to make it richer!! Whipped cream for topping, or marshmallows Thank you for listening!

Support our podcast, gain all of our recipes, join cooking classes, and receive exclusive content on our Patreon. Innkeeper Diaries Patreon - ⁠https://patreon.com/InnkeeperDiaries?utm_medium=unknown&utm_source=join_link&utm_campaign=creatorshare_creator&utm_content=copyLink⁠ Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠ Enjoy my Innkeeper's London Fog French Toast.  For the dredge: 4 large eggs 2 Tbsp coconut sugar 2 tsp vanilla  2 Cups whole milk 4 Earl Gray tea bags (I use Lady Grey to bring some citrus notes into the mix!) Loaf of Brioche Bread Steep the milk with the tea bags in it for about 5-6 mins & let it cool before adding it to your egg mixture. I like to squeeze the tea bags into my whipped topping for a little extra boost of that tea flavor, but you do you! Berry Compote: 2 Cups blackberries  2 Tbsp water 1/4 Cup granulated sugar (can also use Monkfruit to sweeten for a healthier alternative!) Juice from half a lemon Add it all together in a pot, and bring to a rolling boil. I usually let mine simmer the whole time I'm making the French toast, so approximately 25-30 mins :) Make sure it has time to get a little gooey! Thanks for staying with us and safe travels home! 

Support our podcast, gain all of our recipes, join cooking classes, and receive exclusive content on our Patreon. Innkeeper Diaries Patreon - ⁠https://patreon.com/InnkeeperDiaries?utm_medium=unknown&utm_source=join_link&utm_campaign=creatorshare_creator&utm_content=copyLink⁠ Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠ Want to travel with us to the Faroe Islands and see puffins? Click the link here -  https://www.theparkstreetinn.com/our-retreats/p/faroe-islands-trip-may-15-22-2025  Homemade Granola:  3 cups Gluten Free Oats 1 cup Nuts and/or Seeds Walnuts, pecans, almonds, pumpkin seeds, sunflower seeds (whatever you'd like!) ½ cup Pure Maple Syrup ⅓ cup Coconut Oil melted 1 teaspoon Pure Vanilla Extract ½ teaspoon Salt 2 teaspoon Ground Cinnamon 2 tablespoon Flax Seed Meal Optional Add-Ins After Baking: Dried Cranberries or Cherries Dark Chocolate Chips Instructions:  Mix everything in a bowl together, except the optional add-ins (to be added after baking is complete). Bake at 300 degrees F for 15 mins, flip/stir mixture on the pan, bake for another 15 mins. Allow to cool completely before adding chocolate or berries. Thanks for staying with us and safe travels home!

Support our podcast, gain all of our recipes, join cooking classes, and receive exclusive content on our Patreon. Innkeeper Diaries Patreon - ⁠https://patreon.com/InnkeeperDiaries?utm_medium=unknown&utm_source=join_link&utm_campaign=creatorshare_creator&utm_content=copyLink⁠ Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠ Recipe - GF Espresso Brownie Cookies 1 ¼ cups GF flour blend (King Arthur) ½ cup cocoa powder  2 tsp espresso powder 1 tsp baking powder ½ teaspoon baking soda ⅛ teaspoon salt ¾ cup sugar ½ cup brown sugar 13 Tbsp butter, softened 2 tsp vanilla extract 2 eggs size large ⅓ cup chocolate chips Directions: Preheat the oven to 350º F. In a large bowl, add your dry ingredients and whisk to blend. In a smaller bowl, add the wet ingredients and mix well. Pour the wet ingredients into the dry and add the chocolate chips. Mix well. Use a cookie scoop to drop cookie dough balls onto a parchment paper-lined cookie sheet. Use your fingers to press down the cookies a little so they spread out when they bake. Bake your cookies for 10 minutes. Remove from the oven and allow cooling on a cooling rack. Thanks for staying with us and safe travels home!

Support our podcast, gain all of our recipes, join cooking classes, and receive exclusive content on our Patreon. Innkeeper Diaries Patreon - ⁠https://patreon.com/InnkeeperDiaries?utm_medium=unknown&utm_source=join_link&utm_campaign=creatorshare_creator&utm_content=copyLink⁠ Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠ Recipe Notes - Waffles! 2 Cups GF Flour Blend (we use King Arthur brand) 2 Tbsp Monkfruit sweetener  2 tsp Baking Powder 1 tsp Baking Soda 1/2 tsp Salt 2 Cups Buttermilk 1/3 Cup Salted Butter (melted & cooled) 2 Eggs 1.5 tsp Vanilla Extract  Put all ingredients in a mixing bowl and mix well. Butter or spray waffle iron before putting batter on it.  Caramelized Bananas: 2 tsp Maple Syrup 2/3 Cup Brown Sugar 1/2 tsp Cinnamon 1/4 Cup Salted Butter Melt all of the ingredients for the caramelized bananas in a saucepan together and add in 2-3 bananas (eyeball it here). Simmer on low for 15-20 mins. Thanks for staying with us and safe travels home!

Support our podcast, gain all of our recipes, join cooking classes, and receive exclusive content on our Patreon. Innkeeper Diaries Patreon - https://patreon.com/InnkeeperDiaries?utm_medium=unknown&utm_source=join_link&utm_campaign=creatorshare_creator&utm_content=copyLink Want to stay at the Park Street Inn? Click here to reserve a room - https://secure.thinkreservations.com/theparkstreetinn/reservations Recipe Notes! Alright, so today we chatted about our Sourdough English Muffin open-faced sandwiches. Start with Sourdough English Muffins, and cut them in half - I buy them from the grocery store, not homemade. Place your cheese and prosciutto on the English muffin, and put in the oven until cheese is melty (about 10-15 mins on 350 degrees). I use Merlot cheese, but a smoked gouda or cheddar is also delicious! I top with a sunny-side up egg, some arugula & microgreens with some salt & pepper. Paprika is also a good addition here. Watermelon Honey Lime Fruit Salad: 2 Cups Watermelon 2 Cups Blueberries Juice from 1/2 a lime 2 Tbsp of Honey Mint leaves for garnish Mix altogether & enjoy! Thanks for staying with us and safe travels home!