Have a lovely weekend!
Good Morning, Sunrise!
Have a lovely weekend!
Tag Archives: The Morning Star Bed & Breakfast
Autumn’s Chill
Along with bringing down a lot of leaves, yesterday’s winds ushered in a drop in temperatures. Brrr! It was only 16F. here this morning. If I didn’t have to rake this afternoon, I would stay in and do some baking. Maybe tomorrow : ) Have a lovely day!
A Touch of Orange
Orange chrysanthemums in the garden this morning …
Not a Pumpkin
One of my goals for this morning was to photograph some of the pumpkins that I have arranged in the yard so that I could have a nice end-of-October themed shot to share on the blog today. But once I got outside, I succumbed to the temptation of photographing my roses which, by the way, are enjoying the cool weather and occasional rains. (They came through last week’s snow just fine – thankfully!) Here is a picture that I took of Marilyn Monroe, dripping wet on this gray morning after last night’s rains. Enjoy! Have a lovely day!
Kansas State University Homecoming Parade, 2013
This weekend is Kansas State University’s Homecoming Weekend. Earlier this evening, the Homecoming parade passed right in front of the Bed & Breakfast. How fun! Have a great weekend, everyone!
Snow Falling on Roses
Just three weeks ago, I posted a photo with the title Summer in September. How quickly things change. Today started out with cloudy skies, turning to a mix of rain and sleet, then rain and snow, and just a little bit ago turned over to snow. I am hoping that it doesn’t nip the roses. We have a garden wedding tomorrow! Fortunately, the forecast is for sunny skies and 66 degrees F. in the afternoon.
Have a lovely day!
Golden Moment
This morning, while waiting for muffins to come out of the oven and guests to come downstairs for breakfast, I decided to take advantage of a little free time to take photos of a mocktail for Morning Star Weddings – my other blog. The only trouble – I also had to wait for the sun to come up and get high enough in the morning sky so that I could get enough light for my photos. So I got all set up and played around with practice shots while waiting. This is one that I took of flowers that I was using as background filler. I was happy that it turned out because I really liked the contrast of materials. Have a lovely day!
Early Autumn on Konza Prairie
I was out on the Konza Prairie the other afternoon and it was just about the prettiest that I have seen it. The grasses are starting to put on their autumn colors – subtle shades of golds, oranges, reds and purple – before they turn brown for the winter. It is delightful to walk on the trails and hear little besides the wind blowing through the grasses, the songbirds and crickets, and the crunch of one’s own footsteps. In some places, the grasses are tall enough that I could extend my arms almost straight out from my sides and touch them with my fingertips as I passed by.
A View from This Morning
Chocolate Rum Raisin Cookies
Have a lovely holiday weekend, everyone!
Chocolate Rum Raisin Cookies
Soft chocolate cookies flavored with rum.
Makes about 26 cookies
3/4 c. raisins
1/3 c. golden or dark rum
2 T. water
1 1/2 c. all-purpose flour
1/2 c. Dutch process cocoa
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 c. + 2 T. granulated white sugar
1/2 c. unsalted butter, softened
1 lg. egg
2 t. rum extract
1/2 c. semi-sweet chocolate chips or 2 1/2 oz. chopped semi-sweet chocolate
- In a small saucepan, over medium heat, bring raisins, rum and water to a simmer. Simmer uncovered for about 12 minutes or until the raisins are well-plumped and the liquid has mostly evaporated. Set aside to cool.
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- In medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt. Set aside.
- In large bowl, beat together sugar and butter until light and fluffy. Beat in egg and rum extract. On lowest mixer speed, beat in dry ingredients until well combined. Fold in raisins and chocolate.
- Drop by rounded tablespoonfuls onto prepared baking sheets. Bake for about 9 to 11 minutes or until just set and lightly browned on the bottom. Place baking sheets on wire rack and allow cookies to cool.
Serving Suggestion: Drizzle with Sweet Chocolate Glaze and then with White Cookie Icing. (Recipes below.)
Sweet Chocolate Glaze
1 1/2 c. confectioner’s sugar
1 1/2 oz. unsweetened chocolate, melted (still warm)
4 to 5 T. half-and-half or heavy cream, divided
1 – 2 t. dark or light rum, optional
- Place confectioner’s sugar in a small bowl. Set aside
- Heat half-and-half or cream until just at a simmer. Stir 3 T. of it into sugar until perfectly smooth.Then stir chocolate into sugar mixture. If needed, slowly stir in just enough more warm half-and-half or cream to make a perfectly smooth glaze. Stir in optional rum, if desired.
- Drizzle over baked goods right away.
Pure White Cookie Icing
1 c. confectioner’s sugar
1 T. milk
2 t. light corn syrup
- Place confectioner’s sugar in a small bowl. Stir in milk and light corn syrup until perfectly smooth. The mixture will be a little on the thick side, but should pour from a spoon in a slow, smooth stream.
- Drizzle or pipe onto cooled baked goods right away. (This is thick enough to pipe thin lines but not thick enough to pipe firm shapes.)
A Taste of Morning 