5 Minute Chocolate Mug Cake

Ingredients4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract

1 large coffee mug (MicroSafe)

Instructions

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT ! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

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Edible Aphrodisiacs

For thousands of years, people have been using so-called aphrodisiacs — herbs, spices, fruits, vegetables, insects, animal organs, and so on — to enhance their love lives. How effective are these stimulants, really, at increasing sexual desire and drive? According to the U.S. Food and Drug Administration (FDA), not very effective at all. In 1989 the FDA asserted that there was no scientific evidence that aphrodisiacs have any effect on libido whatsoever. Still, many people claim that certain foods put them in the mood.

Here's a list of legendary, edible "aphrodisiacs" that are safe and healthy.

Oysters Some say it's because they're high in zinc, and are among the world's oldest reputed aphrodisiacs.

In most countries chocolate is associated with romance, and with good reason, it was thought by the Aztec's to have aphrodisiac qualities, invigorating men and making women less inhibited. So when it was first introduced to Europe, it's small wonder that chocolate quickly became the ideal gift for a man to bestow on a loved one.'

A properly paired red wine will enhance the taste of your food and, hopefully, get the two of you in the mood for love, since moderate amounts of alcohol can lower people's inhibitions and help them relax

Studies have shown that ginseng may sexually stimulate animals, but there is no conclusive evidence that it has any effect on a human's sexual response

chili peppers might be your best bet for heating things up. Chilies contain capsaicin, a compound that makes the peppers spicy. Capsaicin will also raise your heartbeat, cause you to perspire, and release endorphins that may trigger feelings similar to those experienced during sexual arousal.
Avocados has long been considered an aphrodisiac. Its ancient Aztec name, ahuacatl, actually means "testicle," and the fruit was associated with fertility.

Known in the world of erotic foods for its phallic form. multiply the strawberries' "aphrodisiac" powers, dip them in warm chocolate and feed them to your lover

Honey. They don't call it a "honeymoon" for nothing! Ancient customs encouraged newlyweds to drink mead, a fermented drink made with honey, to increase fertility and add sweetness to the marriage.

Many experts attribute the mythical properties of aphrodisiacs to the power of suggestion. In other words, if you believe a certain thing will turn you on, it probably will. And it isn't just foods that can put you in the mood — according to researchers at the Chicago-based Smell and Taste Foundation, studies reveal that certain smells can also be sexually arousing. They cite as examples lavender, pumpkin pie, and licorice. Ultimately, though, the best aphrodisiac is a healthy diet combined with regular exercise. Eating healthfully and staying in shape will keep your body — and your libido — in top form.

A Sunset Breakfast at the University of Georgia

I was really surprised yesterday when I received a beautiful commemorative plate with their emblem from the University of Georgia. They had featured my Pumpkin Pancakes at their recent Sunset Breakfast, (October 13, 2011) an annual event. The recipe was adapted to serve 8700 students. They used 1151 lbs of flour! They served the pancakes with Honey Pecan Butter. 'The focus of the event was to give the dining experience of breakfast at a Bed and Breakfast establishment from across the US. The menu featured 21 recipes from prominent Bed and Breakfat locations" (J Michael Floyd, Executive Director).

Commemorative plate from the University of Georgia

Pumpkin Pancakes

Aleksander House Bed and Breakfast

Ingredients: 1 cup all-purpose flour 1 Tbsp sugar dash of salt 2 tsps baking soda 1 cup milk 2 Tbsps vegetable oil 1 egg 1/2 tsp cinnamon 1/2 cup canned pumpkin 1/2 cup sour cream Combine all ingredients. Batter will be lumpy. Spray grill with cooking spray. Bake pancakes on grill using medium heat until bubbles rise to the surface and edges are brown. Turn and bake until golden brown. Serve with Honey-Pecan butter. Serves two. Honey-Pecan Butter 1/2 cup pecans 1/2 cup butter 1/4 cup honey Spread pecans on baking sheet and toast in 350 degree oven for 8 minutes. Chop nuts in food processor or blender. Beat butter and honey together until smooth. Add pecans. Serve with Pumpkin Pancakes. Makes one cup.
1882 Aleksander House Bed & Breakfast Louisville, Kentucky A charming 1882 Victorian bed and breakfast, in the heart of 'Old Louisville' Kentucky	Click here for pictures and information about the inn.
More 1882 Aleksander House Bed & Breakfast Recipes: Grand Marnier French Toast | Sausage-Bake | Four-Cheese Herb Quiche

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Wonderful Fall Salad

I love using fruits and vegetables that are in season to cook with. First of all, they are readily available. They also taste better, and they seem to sit well on the stomach. Fall produces some wonderful fruits that, when added to fresh salad greens and topped with a scrumptious dressing,  make a wonderful light meal or side dish. Apples, pears and dried cranberries are three of my favorites for fall.

Here's an easy  recipe I think you'll enjoy:


Ingredients

• 1 head romaine lettuce, torn into bite-size pieces
• Couple of stalks spring green onion sliced thin
• 4 ounces shredded Swiss cheese
• 1 cup cashews
• 1/4 cup dried cranberries
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and sliced
• 1 cup poppy seed dressing

Instructions

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Sprinkle green onion on top. Pour dressing over salad just before serving, and toss to coat. 

Serve with garlic bread or warm croissants.

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The Inkeeper reminisces

This is the very first blog I ever had. Prior to that, I didn't even know what a blog was, much less how to construct and maintain one.  Oh yes, I had heard the word bandied around the internet. But I didn't know anyone who had one except Rosie O Donnell and, soon after that, the author of  Julie and Julia, who kept a blog about cooking from Julia Child's recipes and turned it into a book.

Three years ago, I spent Christmas with my daughter and her S.O. that was before both of them lost their jobs because of the economy...but that's another story. They are both back working again with great careers, she is a licensed professional counselor and he is in marketing, working for a non-profit organization. That Christmas, Jeff was working on a new blog.When I heard that, it piqued my interest and I started asking him questions about blogs and blogging.

In his own imitable way, Jeff proceeded to show me everything he knew about blogs...and that was a lot. After graduating from the Jeff Blogging School and returning back to Louisville, I decided to try blogging myself and thought the best place to start was with a blog about my bed and breakfast. I came up with the title InnNotes and dove right in. I was on the phone night and day with Jeff as I learned how to construct my site on Blogger.

When I finally felt comfortable with posting on a net with potentially thousands of people who could read my writing, I constructed two more sites: one about the hotel industry and the other a site for women where I would post on women's issues,  politics, the arts, and books that I found interesting. The last blog I added after I had written the first draft of my memoir (a work in progress). I hoped for a place to write about writing and to post excerpts from my memoir for feedback.  I' m quite happy with all my blogs. Thery take time and thought to maintain and they always keep me writing. And for a writer...that's imperative.


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Chocolate-Dipped Strawberries

                                

Chocolate-Dipped Strawberries

For Valentine’s day, or any other special event, make these elegant romantic strawberries for someone you love.  

I love chocolate combined with fruit flavors, and especially with strawberry. If you're looking for something special to make for someone you care about, try these delicious little morsels. They look like they are totally work intensive and hard to make but, honestly, they are not.  It will only take you around 10-15 minutes from beginning to end and  the finished product is very impressive.                                             

Ingredients

2 ounces semisweet chocolate
1 tablespoon butter
9 large strawberries with caps or stems
1/4 cup cognac or orange juice
2 tablespoons honey                                                                                                   

Line a baking sheet with waxed paper; set aside. Heat the chocolate and butter in the top of a double boiler set over simmering water, stirring, until melted, about 5 minutes. Remove from the heat. Let cool slightly. Holding the strawberries by the cap or stem, dip one at a time into the chocolate mixture, coating halfway. Gently place the berries on the lined baking sheet; let coating set.


Meanwhile, make the dipping sauce. In a small pan, simmer the cognac and honey until reduced slightly, about 5 minutes. Cool briefly, then fold the mixture into the sour cream in a small bowl. When the chocolate is set, arrange the strawberries on a serving plate. (Recipe from Grandma's Kitchen on line)

                                            

Tip: Always prepare strawberries within a couple of hours of serving them because she know that if the dipped berries were refrigerated, the coating would "sweat" and become mushy.   

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Blogging challenge

 Yes it's me, writing about blogging on my bed and breakfast/food/recipe/travel blog. I just thought that my blog needed to be infused with new energy and that this challenge would do the trick. I'm not very good at blogging on a regular schedule. In fact, I don't even have a schedule. I just post whenever I feel like it. And, fortunately, I feel like it most of the time. But sometimes, when life gets in the way, I become a little lax and more than a week or so will go by and I'll suddenly realize that I haven't written to my wonderful followers, and anyone else who might drop by, in a while.

So this is the first post of one new one every week for the next hundred days. I can't promise they will always be on the same day, but I'm gonna try to stick to the once a week thing. The challenge was originated by Julie Isaac, an author and content creation coach, who has a blog at: Blog.Writing Spirit.Com/ She has challenged anyone who blogs to commit to a certain number of posts on their blogs each week for a period of 100 days. The challenge begins today.

I know how much many of you like my articles on food and the recipes I include with a lot of my posts, so I think I will rely heavily on that type of post during the challenge. Of course, if something travelwise or B&B wise comes up, I'll be sure to let you know. Please feel feel to drop by and keep an eye on me to see if I'm living up to my commitment....Thanks, Nancy

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