Nestled in the mountains at the base of Pikes Peak, there's a Native American and Spanish flare in the decor and architecture.
Here are two recipes courtesy of the Inn that are sure to please:
Chocolate Chip Toffee Cookies
1 stick butter
1/2 cup dark brown sugar
1/4 cup sugar
1 tablespoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup quick cooking oats
1 cup unbleached all purpose flour
1 cup semi sweet chocolate chips
3/4 cup chopped walnuts
1/2 cup crushed toffee pieces Cream butter
Beat in brown sugar, sugar, egg and vanilla. In another bowl mix together baking soda salt, cooking oats then mix into butter mixture. Add chocolate chips, walnuts and toffee pieces. Bake at 350 degrees for 8-10 minutes. Blue Corn Buttermilk Pancakes
Dry Ingredients: 1 cup blue cornmeal
1/3 cup unbleached all purpose flour
1 tablespoon packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 ripe banana
1 teaspoon vanilla
1 tablespoon vegetable oil
1 1/4 cup buttermilk
In a large mixing bowl combine dry ingredients. In a smaller bowl mash banana, whisk in egg, vanilla, buttermilk and vegetable oil. Fold into dry ingredients and mix until just moistened. Pour 1/4 cup of batter onto a hot buttered skillet, cook until bubbles form in center and edges look done, flip and cook approximately 2 minutes longer. Serving Suggestions: Top with slices of fresh peaches, banana’s or strawberries.
Triple Berry Topping: In a small saucepan combine
1/3 cup sugar
1/4 cup water
1/2 teaspoon orange zest
Bbring to simmer and add 1 to 1 1/2 cups of a mixture of Raspberry, Blueberries and Blackberries. Simmer until slightly thickened.
Variations: Mix 1/2 cup of toasted pecans into batter or fresh blueberries.