Better Than the Original!

Leave a comment


Does anyone in your family like Reese’s Peanut Butter Cups? Well…this is the ADULT version, but the kids will like these BETTER, too!! They’re made with rich dark chocolate, organic peanut butter, and freshly ground peanuts.  You won’t go back!!


  • 1 stick (1/2 cup) unsalted butter
  • 7 oz confectioner’s sugar
  • 3/4 cup Smucker’s Organic Creamy Peanut Butter
  • 6 oz Ghirardelli 60% semi-sweet chocolate chips
  • 2 oz Ghirardelli 85% chocolate bar
  • 2 T finely chopped roasted peanuts

Melt butter.  Put confectioner’s sugar in a small mixing bowl and pour in butter while mixing.  When well combined, add peanut butter and mix until smooth. Line a 9X9 baking pan (or 8X8 for thicker bars) with waxed paper, leaving extra paper to grasp for easy removal. Press mixture evenly into pan and allow to cool slightly.

In a measuring cup, microwave the 60% chips in 15 second increments, stirring in between each heating, until chocolate is just melted.  Chop 85% chocolate into small pieces and add to melted chocolate.  Keep stirring until chocolate pieces are completely melted. This can take some patience, but if done properly will give a shiny tempered chocolate finish. (See note below about using Melting Chocolate Wafers instead). Spread the melted chocolate evenly over the peanut mixture and top with chopped peanuts. Allow to cool thoroughly.

When the chocolate is completely hardened, remove from the pan by grasping the waxed paper “handles.” Turn the chocolate side down on a cutting board and peel off the waxed paper from the bottom.  With a large chef’s knife, cut the bar in strips and then in uneven triangles or squares as desired.  Don’t worry if the chocolate breaks unevenly – see the photo!

Store in an air tight container.  Do NOT refrigerate.

p.s. Any combination of chocolate will do.  I like an extra dark flavor as above, but you could substitute 8 oz  of Ghirardelli Melting Chocolate Wafers which consistently give a shiny, tempered chocolate look and are easier to work with, although they are a bit sweeter.


A recipe from Donna Alley, Colonial Pines Inn Bed & Breakfast

Highlands North Carolina (828) 526-2060



Potato-Potahto, Tomato-Tomahto

Leave a comment


One of the most crowd-pleasing breakfast casseroles I have made, this one is even kid-friendly and can be made with different vegetables according to your family’s tastes. Lately I’ve been using basil & tomatoes, but red peppers & chopped spinach, or any other combination of vegetables will do.  The more colorful, the better. You can also subsitute sausage for the bacon.  A little time is needed the day before to chop, grate, measure, fry, & mix the ingredients; but in the morning – no worries!  Just it pop the oven and serve along with a bowl of fresh fruit and a muffin. Easy-peasy. This version is made in a 9X13 pan and serves 8. One note regarding tomatoes: using grape or cherry tomatoes works best because they don’t produce as much water during baking.

Potato Bacon & Cheese Breakfast Casserole

  • 12 oz extra sharp cheddar cheese, grated (or any combination of cheeses you prefer)
  • 12 oz frozen hash brown shredded potatoes
  • 20 oz bacon, cooked & crumbled
  • 1 large whole green onion, chopped (about 1/3 cup)
  • 1/4 cup fresh basil, chopped
  • 1 cup grape or cherry tomatoes, quartered
  • 12 large eggs
  • 1 cup half-and-half
  • 1 cup skim milk
  • 1/4 tsp pepper (or more to taste)
  • 1/8 tsp cayenne pepper (or more to taste)
  • 2 oz extra sharp cheddar cheese, grated (for topping)

Grate, chop, and assemble all ingredients as listed above.  Spray 9X13 pan with cooking spray.  Layer half of each of the following in this order:  cheese, potatoes, bacon, onion, basil, and tomatoes.  Repeat layers with remaining half of each ingredient.  Mix eggs, half-and-half, milk, pepper, and cayenne.  Pour over and top with 2 oz cheese. Cover & refrigerate overnight.  In the morning, preheat oven to 325 and bake about one hour until eggs are set and edges are lightly browned. Cut into rectangles and serve immediately.

Or, join us at the Inn and I’ll make it for you – then you’ll be ready for that hike up Whiteside Mountain!!

Colonial Pines Inn Bed and Breakfast, Highlands NC, (828) 526-2060

Donna & Chris Alley, Innkeepers Since 1984 – That’s right, this is our 32nd Season!!

Pretty Please with Sugar on Top

1 Comment


There are hundreds of blueberry muffin recipes but this one is my all time favorite. A hint of lemon, the surprise of fresh cranberries, and the character of buttermilk make these muffins special. The recipe makes 8 muffins but they won’t last long, so it might be a good idea to go ahead and double or triple!

Red, White & Blueberry Muffins

Happy Memorial Day and Thanks to All Who Served!

  • 1 egg
  • 1/3 cup oil
  • 1/3 cup buttermilk
  • 3/4 cup sugar
  • 1 1/2 tsp vanilla extract
  • 1 tsp lemon extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups flour
  • 1 cup fresh blueberries
  • 24 fresh cranberries
  • extra sugar for tops

Preheat oven to 375, and line a standard muffin tin with 8 paper liners.  Beat egg, oil, & buttermilk until smooth.  Add sugar, vanilla, & lemon.  Add baking powder, salt & flour, mixing until just combined.  Fold in blueberries.  Using a 1/4 scoop, fill each muffin cup almost to the top. Add 3 cranberries to each muffin, pushing down to cover with batter. Sprinkle about 1/2 tsp sugar on top of each.  Bake 18 – 20 min until muffins are lightly browned.  Makes 8 muffins.

Enjoy with a cup of tea on a beautiful Memorial Day in your own backyard!

Donna Alley, Innkeeper Since 1984, Colonial Pines Inn Bed and Breakfast

541 Hickory Street, Highlands NC 28741 (828) 526-2060

Ginny’s Gingers – with a Twist

Leave a comment

Years ago, our innsitter Ginny had a cookie business called “Ginny’s Ginger’s” and she gave me that wonderful family recipe with strict instructions not to share it with anyone else. She’s now a real estate agent with no time to bake, so – here it is!!  However, here I have altered it a little by using whole wheat flour, raisins, and cranberries.  AND if there are any leftover cookies, or if you just want to be decadent right from the start, dip half of each one in melted chocolate!!  You don’t see chocolate and ginger paired very often, and believe me, there is nothing better.

Here’s the recipe:

  • 1 stick unsalted butter
  • 3/4 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 1/4 tsp salt
  • 1 1/8 tsp soda
  • 1 1/8 tsp ginger
  • 3/4 tsp clover
  • 3/4 tsp cinnamon
  • 1 1/2 cups whole wheat flour (or half white & half wheat)
  • 1 cup golden raisins
  • 1/3 cup dried cranberries
  • extra sugar for rolling

Preheat oven to 350. Cream butter & sugar until fluffy.  Add molasses and egg, beating thoroughly.  Add all dry ingredients in order given, beating just until combined.  Add raisins and cranberries.  Using a 1-tablespoon scoop, drop balls of dough into a bowl of sugar, rolling to coat.  Place each sugared ball on cookie sheet – about 12 per sheet.  Bake about 9 minutes.  Cool 1 minute on pan and remove to cool completely on wire rack.  Optional:  Dip half of each cookie into melted chocolate. Ghirardelli Dark Melting Wafers give a glossy finish and is perfect for this purpose. Makes 24 cookies.

041Notes: You may have to experiment a little to get the desired result in your kitchen. The way you measure flour and the cooking time in this recipe determine whether you get a crunchy or chewy cookie. Slightly more flour and/or a longer cooking time will yield a crunchier cookie.  A chewy texture is what I prefer.  If you get hard cookies, don’t despair – just dip them in chocolate and you will still have a delicious product!

Happy Baking!

Donna Alley, Innkeeper Since 1984

Colonial Pines Inn Bed and Breakfast

541 Hickory Street, Highlands NC 28741 (828) 526-2060

Sausage Primavera

Leave a comment



Perfect for low-carb diets, this easier version of  “Quiche Primavera” (see Aug 2013 post) eliminates the crust and adds flavor from spicy sausage, mustard, and italian herbs. For a meal in itself, add fresh fruit and maybe a sweet muffin to contrast with the spicy casserole. Fits nicely in a baking pan 11 X 14 to serve eight.

  • 1 lb Jimmy Dean Hot pork sausage
  • 8 oz fresh mushrooms, coarsely chopped
  • 1/2 cup chopped sweet onions
  • 2 cups fresh spinach
  • 2 cups halved cherry tomatoes
  • 1/2 tsp Italian Spice herb mix
  • 16 oz shredded mozzarella
  • 16 eggs
  • 1 Tbsp Dijon mustard
  • 1 1/2 cups skim milk
  • 1/4 cup Bisquick
  • 1/4 tsp salt
  • 1/4 tsp pepper

Lightly spray 11 X 14 baking pan with cooking oil.  Saute crumbled sausage with mushrooms and onions until sausage is no longer pink and onions are translucent.  Add to pan and layer with spinach, tomatoes, herbs, & mozzarella (in that order).  Beat 16 eggs with mustard, skim milk, Bisquick, salt & pepper.  Pour over, cover, and refrigerate overnight.  Bake uncovered at 350 degrees for 45 – 55 minutes until top is lightly browned and center is just set. Do not overbake. Cut into eight portions and serve.

Bon Appetit from Donna Alley, Innkeeper Since 1984

Colonial Pines Inn Bed and Breakfast

541 Hickory Street, Highlands NC 28741 828.526.2060

Banana Chocolate Oatmeal Buckwheat Buttermilk Muffins!!!

Leave a comment


Sorry – I just don’t know what other name to give this recipe!  Any ideas? Almost guilt-free, these muffins are packed with nutrition.  They keep nicely for a few days out of the refrigerator and taste even better the next day after baking.  Be sure to use extra-ripe bananas for more sweetness, and if you’re not into chocolate, substitute dried cranberries or simply leave it out. Makes 12 muffins.

p.s. This recipe was updated in December 2014 after a lot of experimenting in the past few months.  If you tried the previous version, be sure to try this one.  It now makes a full dozen muffins, has a better texture, more fiber, and more flavor!!

  • 1 egg
  • 1/2 cup dark brown sugar
  • 3 mashed very ripe medium-size bananas
  • 1/4 cup canola oil
  • 3/4 cup buttermilk
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 2 tsp vanilla extract
  • 2 Tbsp milled flax seed
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped 70% cocoa bittersweet chocolate (or dried cranberries)
  • 1 cup old fashioned oats
  • 3/4 cup buckwheat flour
  • 1/4 cup almond meal
  • 1/8 cup sliced almonds for topping (optional)

Preheat oven to 400 degrees and place liners (I like the unbleached kind) in a standard  2″ muffin pan.  In a large mixer, combine first five ingredients, beating well.  Add all other ingredients in order given, mixing until just combined.  Do not over-mix.  Fill each lined muffin cup with 1/4 cup of batter and sprinkle tops with sliced almonds, if desired. Bake for 20 minutes until nicely crowned and slightly browned.

Too healthy for you?  Try serving with Orange Butter:  Beat 1 stick unsalted butter with 2 oz cream cheese until smooth. Add 1/2 cup orange marmalade and mix until just combined.  Place in a serving dish and chill.  Also delicious on tea breads, toast, dinner rolls, pancakes, french toast, or sweet potatoes!

A Recipe From the Kitchen of Donna Alley, Innkeeper Since 1984

Colonial Pines Inn Bed and Breakfast, Highlands North Carolina

Check our BLOG for year-round specials. Call (828) 526-2060 or (866) 526-2060 Toll Free for Reservations.



Lemon-Cranberry Buttermilk Bread

Leave a comment


Welcome Spring!!! Use those frozen cranberries you have leftover from the holidays to create a flavorful bread with a  fresh burst of Spring.  The cranberries rise to the surface while baking and create a sweet/tart topping for the bread, especially when you add the sugary glaze after baking.  These loaves freeze especially well, so if you have a large mixer, make the full recipe and you’ll have a nice treat for transitioning into warmer weather.  Cut only the slices needed with a large chef’s knife and you won’t have to thaw the entire loaf.   I love the color and flavor of fresh cranberries and try to keep them in the freezer year-round for Baked Cranberry-Blueberry French Toast, Pumpkin-Cranberry Bread, Cranberry-Blueberry Ricotta Pancakes, or Cranberry-Jalapeno Preserves (a hot pepper jelly which I sell in our gift shop).   They can usually be substituted for dried cranberries as long as your recipe includes plenty of sugar to temper the tartness.

Preheat oven to 350 and prepare (4) 4X8 or (3) 5X9 loaf pans by spraying with a light coat of cooking oil and dusting with flour.

  • 6 eggs
  • 2 cups canola oil
  • 4 1/2 cups sugar + 1 cup sugar for glaze
  • 4 lemons, juice & zest
  • 1 Tbsp baking powder
  • 1 Tbsp salt
  • 6 cups flour
  • 3 cups buttermilk
  • 12 oz package fresh or frozen cranberries (not dried)

Reserve 1/4 cup lemon juice for glaze.  In a large mixer, beat eggs, oil &  4 1/2 cups sugar, remaining lemon juice, and all lemon zest.  Add baking powder & salt, mixing well.  Add flour alternately with buttermilk and mix well.  Add cranberries and mix until evenly distributed.  Pour into prepared pans and bake at 350 about 1 hour until toothpick comes out clean. Cool 10 minutes in pan, then remove to wire rack. While still warm,  glaze with 1 cup sugar mixed with 1/4 cup lemon juice.

Special Note:  Spoiled milk products such as half and half or regular milk work well in this recipe as a substitute for the buttermilk. However, fat free products can sometimes cause the cranberries to sink rather than rise. If using fat-free skim milk or fat-free buttermilk, eliminate the cranberries, glaze as directed, and you will have a delicious, healthier version of lemon pound cake!!

Bon Appetit and Happy Spring!!

Donna Alley, Innkeeper Since 1984

Colonial Pines Inn Bed & Breakfast, and Miss Rebecca’s Cottage

Click for SPECIALS or call: (828) 526-2060 or (866) 526-2060 Toll Free