Read this post if you have to host a breakfast party before your first sip of morning coffee. You may not expect to need this information, but if you have a daughter(s) between the ages of 7 and 17 you’d better read on. My own daughter is nine and currently educating me in “sleep-over etiquette”. In preparation of her sleep-over party, Lauren asked me what I intended to serve her friends for breakfast.  I could tell by her eager but serious expression that cold cereal and breakfast bars (our usual morning fare) would not do. A bit flummoxed, I let her voice over my silence with her recitation of the breakfast dishes she had recently enjoyed at others’ sleep-overs. Her list included banana pancakes, French toast, homemade cinnamon rolls….”What are you going to make, Mom?” she hopefully questioned. Lauren knows I write this blog and I’ve duped her into thinking I can cook. I couldn’t blow it now. So I grasped at thin air and pulled out a breakfast food and matched it to a flavor I know she likes.

“How about pumpkin muffins?” I asked.

“Great!” she exclaimed, “I love pumpkin!”

“Great,” I thought, “Now to find a pumpkin muffin recipe that uses minimal brain cells, utensils, and cooking time.” I turned to the experts. I have a cookbook called Morning Menus Inn Style: Menus and Recipes from the Innkeepers of the Wisconsin Bed and Breakfast Association. I figured that bed and breakfast proprietors are the chefs most likely to have perfected recipes for delicious breakfast dishes that can be made quickly for and by sleepy people. Sure enough, I found The Blacksmith Inn’s recipe for pumpkin pecan muffins. Click on “continue reading… “for the recipe and more about The Blacksmith Inn. Continue reading