Chocolate Chip Muffins (Makes 12)

Posted on November 30, 2011 by lrosan

If you like Chocolate chip cookies, you will love chocolate chip muffins, especially during the morning for breakfast! It’s fun and easy to make.

Ingredients

2 cups all-purpose flour

1/2 cup white sugar

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1 egg

3/4 cup mini semi-sweet chocolate chips

3 tablespoons white sugar

2 tablespoons brown sugar

Directions

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

3. Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.

4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Jonathan, Innkeeper

American Guest House Bed and Breakfast
Amazing Bed and Breakfast in the heart of Washington DC. We are located within a short walk from the Washington Hilton Hotel, 10 minutes walk to Dupont Circle metro/subway, 1 mile NW of the White House

The Prematurity Prevention Symposium Conference

Posted on November 30, 2011 by lrosan

The Prematurity Prevention Symposium Conference will be held at the Omni Shoreham Hotel on January 19^th - 20^th 2012.

Jonathan, Innkeeper

Pumpkin Muffins at the Guest House

Posted on November 29, 2011 by lrosan

Here is one of our seasonal recipe, especially when it’s the holidays!

1 1/2 cups flour
1/2 tsp. salt
1 cup sugar
1 tsp. baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten slightly
1/4 cup water
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. allspice
1/2 cup chopped nuts (optional)

Preheat the oven to 375.

Mix the flour, salt, sugar, and baking soda together on a piece of wax paper.

In a bowl, mix the pumpkin, eggs, water, oil, and spices. Add the dry ingredients and mix well, but not too much.

Stir in the nuts if you’re using them.

Pour into muffin tins and bake for 20 minutes.

Options: Pour into a loaf ban and bake at 350 for one hour.

Enjoy! Jonathan

The National Legislative Summit

Posted on November 29, 2011 by lrosan

The National Legislative Summit will be held at the Marriott Wardman Park Hotel on February 12^th to 15^th, 2012.

Jonathan, Innkeeper

Museum of Natural History

Posted on November 28, 2011 by lrosan

The National Museum of Natural History is a part of the Smithsonian Institute. The museum contains a variety of exhibits of both cultural and natural sites from dinosaurs to ancient African artifacts. The museum is several floors, and choice of exhibits is varied. This museum is often crowded so visiting the museum website and choosing your exhibits ahead of time may be a wise decision, as this is one of the most popular tourist attractions in Washington, DC.

The Museum of Natural History is open Monday – Friday from 7:30am to 4pm and Saturday and Sunday 10am – 6pm with some extended hours during the week during the summer. Admission to the museum is free. Please visit the website for additional information.

The National Museum of Natural History is accessible by the Smithsonian Metro Station on the blue and orange lines. The DC Circulator also provided service along the National Mall. Please visit metro’s website for additional information.

Enjoy!
Alexis, Innkeeper

The Textile Museum

Posted on November 27, 2011 by lrosan

The Textile Museum which was founded by George Hewitt Myers in 1925, started out as a selection of rugs and similar textile items. Over time, the collection of textiles has grown to encompass an extensive array of textiles from all over the world. There is also a textile learning center for visitors of all ages to experience how varieties of textiles are created, as well as the factors that affect their development.

The museum’s hours are as follows: Tuesday - Saturday from 10am to 5pm and Sundays from 1pm -5pm, and closed for all Federal Holidays and December 24th. There is not an admission fee; however, a suggested donation for nonmembers is $8.

The address of the museum is 2320 S Street, NW located in Washington, DC’s Kalorama neighborhood near embassy row. The site is accessible by the Dupont Circle metro station on the red line. The museum is less than ten minutes walking distance from the metro.

Enjoy!
Alexis, Innkeeper

The Federalist Society 14th Annual Faculty Conference

Posted on November 27, 2011 by lrosan

The Federalist Society 14th Annual Faculty Conference will be held at the Omni Shoreham Hotel on January 5^th through
6^th 2011.

Alexis, Innkeeper

The Bureau of Engraving and Printing

Posted on November 26, 2011 by lrosan

The Bureau of Engraving and Printing which is accessible by the Smithsonian metro station serviced by the blue and orange lines, provides a free 40 minute tour to the public, where you will see millions of dollars being printed. The tour features currency production, beginning with large, blank sheets of paper, and ending with paper bills. Same day tickets for the tour are on a first-come, first-served basis. The ticket booth opens at 8 AM – Monday through Friday, and closes when all tickets have been given out.

Tours are given Monday through Friday every 15 minutes on a special schedule and Tickets are not required during non-peak season from September to February.

Free tickets are required for admission during March through August, peak season.

Jonathan, Innkeeper

Strawberry Bread at the Guest House

Posted on November 25, 2011 by lrosan

A delicious bread full of fresh strawberries and a hint of cinnamon… : this is wonderful hot or cold, for breakfast or a dessert. A definite American Guest House Favorite!

Ingredients

2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Enjoy! Jonathan, Innkeeper

The ShmooCon VIII

Posted on November 25, 2011 by lrosan

The ShmooCon VIII conference will be held at the Washington Hilton Hotel on January 27^th -29^th 2012.

Jonathan, Innkeeper