Caramel Apple Spice Cupcakes w/ Cinnamon Cream Cheese Icing
By Chef Steffani Adaska
1 1/2 cups AP (all purpose) flour
1 Tablespoon apple pie spice mix (see recipe below)
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
2/3 cup sweet cream butter, at room temperature
1 teaspoon vanilla extract
2/3 cup whole milk, room temperature
1 egg, room temperature
1 Granny Smith apple peeled, cored, small dice
For the Icing:
1- 8 oz package of cream cheese, room temperature
3 Tablespoons sweet cream butter, room temperature
2 teaspoons vanilla extract
1 Tablespoon of ground cinnamon
pinch of salt
3 cups powdered sugar
1 1/2 Tablespoons heavy cream, room temperature
For the Caramel Drizzle:
8 caramel candies, unwrapped
1 Tablespoon heavy cream
- Sift together, flour, apple pie spice mix, baking powder & salt. Set aside.
- Cream together softened butter and sugar until light & fluffy, about 4 minutes. Add vanilla, milk and egg. Mix 1 minute. Scrape sides of bowl.
- Slowly mix in dry ingredients medium/low speed.
- Gently fold in apples.
- Pour into lined cupcake tins about 2/3 full.
- Bake about 20 minutes or until a tooth pick comes out clean. Allow cupcakes to cool completely.
- At medium/high speed, whip all ingredients until smooth and light, about 5 minutes. Frost cooled cupcakes.
- Over medium heat, mix together caramels and cream in small sauce pan until melted and smooth. Cool slightly. Drizzle over iced cupcakes.
*Apple Pie Spice Mix
1/4 cup ground cinnamon
1 Tablespoon ground allspice
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1/2 teaspoon ground cardamom
Mix all ingredients together. Store in airtight jar in a cool, dark place.
Last night Chef Bryant Alden taught a Grilling cooking class at A Taste of the Mountains cooking school. We had so much fun and ate lots of delicious food!
Here’s what was on the menu:
Grilled Scallop with Pear and, Proscuitto in a Champagne Sauce
Grilled Asparagus and Brie Soup
Grilled Avocado and Field Green Salad with a Honey Lime Vinaigrette
Grilled Pork Tenderloin Tier with a Cider Currant Glaze
Future Celebrity Chef Ethan chopped some asparagus:
Food and Fun was had by all:
Cipollate con Pancetta (Bacon-Wrapped Scallions)
recipe from Chef Steffani Adaska, Director of A Taste of the Mountains
Yields: 4 Servings
Who doesn’t like bacon? Right? My kids and I can never get enough.
This tasty dish originates from Italy. In Italy, they make with pancetta, often called Italian bacon. That’s a true enough description, but unlike American bacon, which is most often smoked, pancetta is unsmoked pork belly that is cured in salt and spices. It’s then dried for a several months.
I serve this as an appetizer with a a horseradish cream drizzle, or as a side dish. It is so easy to prepare and always a crowd pleaser. I like with the pancetta or the traditional smokey bacon. Try it both ways. Choose your fave!!
- 24 large scallions, trimmed of roots and green tips
- 8 strips bacon (or pancetta)
- Sea salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup olive oil
Wrap 3 scallions together with 1 strip of bacon. Repeat with remaining scallions and bacon and season with salt and pepper. Heat oil in a 12″ skillet over medium-high heat. Working in batches, add bacon-wrapped scallion bunches, and cook, turning as needed, until browned and crisp on all sides, 6–8 minutes.
Alternatively, you can do this over the grill for added flavor. Either way they are delish. Serve hot. Enjoy!
Are you having trouble coming up with a gift for Mother’s Day? Get Mom something she will actually enjoy: a gift certificate for the Bernerhof Inn! Gift certificates are good towards lodging, spa services, or cooking classes.
Get your Gift Certificates here, or check out our spa services and cooking classes.
All aboard…for the Murder Mystery Tour! Come walk the blood red carpet and board the Conway Scenic Railroad for a tantalizing evening of INTRIGUE, SUSPENSE… AND HOMICIDE! It’s Lights! Camera! Murder!
Performance are Scheduled for:
Saturday June 1st,
Saturday June 15th,
and Saturday Oct 26th
Till Death Do Us Part
The Marriage of Becky and Stanley
The pleasure of your company is requested at a reception to honor the union of Becky Giovanni and Stanley Simpson.
As friends and family gather together to offer their congratulations and best wishes to the bride and groom,
someone has a different motive for their presence at the reception. Before the bride has a chance to throw
the bouquet, her beautiful dream wedding day quickly turns into a nightmare of mystery, mayhem and murder.
And, you and all the other guests are left to solve the crime.
Will it be the father of the bride who opposed the marriage from the start?
The bridesmaid who longs to be a bride?
The overlooked little sister that has a great inheritance to gain?
Secret will be revealed, motives exposed and your sleuthing skills will be put to the test.
Speak now or forever a killer goes free!
This Fun-Filled Evening includes:
- 2 tickets aboard the Murder Mystery Dinner Train – leaving from Conway Scenic Railroad promply at 6pm
- Four course dinner (gratuity & Tax included)
Alcoholic Beverages are available at additional cost
- … and the Murder Mystery performance (by Arts in Motion) begins.
Murder Mystery Dinner Menu 2013
- Preset: Crudite Platter served at each table
- First Course: Lobster Bisque
- Second Coarse: Crawford Salad, mixed greens with apples, cranberries, carrots, and cheddar cheese served with maple mustard vinaigrette
- Entree: Choice of:
- Grilled Rib Eye with balsamic herb emulsion
- Baked Stuffed Chicken with prosciutto & gruyere cheese
- Vegetarian Option: Black Bean Stuffed Portabella Mushroom with Roasted Red pepper
- All entrees served with Manchego polenta cake and seasonal vegetable
- Desserts: Trays of mini desserts served at each table
This is an audience participation performance. Dress the part and coming looking Fabulous! Casual Elegant to Formal. Break out the bling, and dare to show some skin. Evening Dresses and Tuxedos are highly encouraged (but not necessary).
Evening Event Cost: $210 per couple
Saturday, April 27th, 1-4 pm • Only 3 Spots Left, Book Now!
Class Description: Intimidated by cooking seafood? Don’t know the difference between a Sea Scallop and Bay Scallop?
Come on over to A Taste of the Mountains Cooking School and attend a cooking class that’s all about seafood. Join fun-loving, Certified Executive Chef, Gary Sheldon, in our Seafood cooking class where you will learn a variety of seafood preparations and cooking techniques, witness fish cooking at its finest, get all your questions answered and practice cooking with guidance from this experienced, award-winning chef.
Enjoy the fruits of your labor over a glass of wine in our laid back cooking school. Meet new friends and swap cooking tips. SIGN UP NOW before this class is sold out.
- Crab Cake, with micro greens tossed in a Maple Walnut Dressing
- Thai Shrimp Firecrackers
- Pan seared Scallops, with seafood risotto
- Grilled Maine Salmon with tourne’ potatoes and grilled asparagus
Meet Chef Gary Sheldon
Are you thinking of throwing a Cinco de Mayo party? This is a delicious and festive recipe for your fiesta!
Recipe by Steffani Adaska
Horchata (or orxata) is the name of several kinds of traditional beverages, made of ground almonds, sesame seeds, rice, barley, or tigernuts. Horchata varies in taste across Latin America. Although Horchata shares the same name, the flavor of each is very unique to its country of origin.
In Mexico and Guatemala, horchata is made of rice, sometimes with vanilla, but it always has cinnamon.
1 cup uncooked white long-grain rice
2 cinnamon sticks, (Mexican if you can get it), broken into pieces
7 cups water
1 cup milk (leche)
1/2 cup sugar, or to taste
1/2 tablespoon vanilla extract
Ground cinnamon, (Mexican if you can get it), for garnish
Combine the rice and cinnamon pieces sticks with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 3 cups water; soak at room temperature for 3 – 4 hours.
Puree the rice mixture in a blender in batches until smooth. Strain through chinoix,or fine sieve, into your pitcher. Discard the rice. Mix in the milk, vanilla and sugar.
Chill and stir before serving over ice. Garnish each glass with a cinnamon stick (optional) and a dusting of ground cinnamon.
“…no one is born a great cook, one learns by doing.
This week’s recipe is inspired by our upcoming April in Paris cooking class. You can see all our upcoming classes and register for a class here, or view more recipes.
Sweet Pea Soup w/ Bacon Lardons and Crème Fraiche
By Chef Steffani Adaska, Director – Taste of Mountains Cooking School
A heavenly chilled Spring Soup made with garden fresh sweet peas, leeks, bacon drippings, fresh rosemary, vegetable broth and a touch of cream, garnished with Bacon Lardons & Crème Fraiche.
6 slices of thick bacon, sliced into 1
Spring is here! If you are having trouble believing that because of the weather, head over to A Taste of the Mountains Cooking School for our next class:
April in Paris with Chef Steffani Adaska
Saturday April 6th, 1-4 pm • Open
Class Description: Oh la la! Come celebrate Paris and all its magic and charm-starting with the food. Prepare recipes from famous Parisian restaurants as you learn about French cuisine. Chef Steffani Adaska will share her culinary experiences of living in Paris, while teaching you amazing recipes. Bring an empty stomach and a love for food. Bon Appétit!
Meet Chef Steffani Adaska
Look at a full list of Upcoming Classes