Welcome to our very first blog post. We are so honored to share our first recipe.

It seems appropriate that I release it now, as we come upon the first anniversary of the start of the restoration of the Stone House.​I know most of you will agree that 2020 has been a year. However, as I walk through the halls and rooms of the Stone House, I am reminded of all the things we have accomplished this past year, the strangest of times.
Dan and I started taking on limited guests in June, and now, every weekend, the house is booked with three fully open and operational rooms. Our list of little things is long but hard to tackle with guests underfoot, so we do what we can and wait for slower times. Our primary focus is to spoil our guests, and from the feedback, we seem to be doing a great job of that. We also dream of becoming the best bed and breakfast in Ohio.
We are always on hand to greet our guests and show them around on arrival. I love hearing from them that the pictures they have seen on social media or our website do not do the house justice. It truly needs to be seen and experienced firsthand.
From all the little details we have put into the rooms, the amenities, and the common areas, we have curated a space that encourages one to relax, enjoy, and create memories with their loved ones. So often, life gets in the way of doing just that, but here at The Inns at 8th and Main, we allow our guests to slow down and enjoy the simple pleasures of a few days away from the real world - a place to reconnect with those who matter most.
A favorite of ours has become breakfast. Dan and I prepare simple foods that warm the palate and heart. We set the table in fine old linens and dishes of yesterday’s past, and we pamper our guests by serving them and encouraging them to savor these morning minutes.
Full breakfast gatherings are a rarity today, but here at the Inn, they remind us that a nice morning meal can set the tone for a beautiful day. It’s also an experience long remembered after one departs, and these savored memories bring guests back to the Inn, usually with an additional friend. Life slows down a bit here in McConnelsville and gives way to the relaxing charm of this historic setting.
If you ask any of the guests who have stayed with us this past year, I am pretty confident that they will agree that it is a grand experience here at the Inn and that no matter where you live, near or far, you will not want to miss an opportunity to stay at the Inns at 8th and Main.
Here is a little breakfast recipe that we tried out this past weekend. With the holiday season upon us, cranberries are in abundance. Remember, you can freeze a bag or two and have these delectable Orange Cranberry Muffins year-round.
From the Recipe Box at the Inns of 8th & Main​ Amy S. Smith, Innkeeper
Orange Cranberry Muffins
12 Regular Sized or 6 Bakery Sized Muffins
Topping¼ c Sugar (I use Turbinado Sugar)
Grated Zest of ½ of an Orange
Muffins
2 ½ c All-Purpose Flour
2 ½ tsp of Baking Powder
1 tsp of Salt
1 c plus 2 TBSP of Sugar
2 large Eggs
4 TBSP of Unsalted Butter, melted and cooled
¼ c Vegetable Oil
1 c Buttermilk (I do the old Apple Cider Vinegar trick)
1 tsp Vanilla Extract
½ tsp Almond Extract
Grated Zest of ½ Orange
I also squeeze ½ of an Orange into the mix
1 ½ c Fresh Cranberries, divided
For the topping, stir the sugar and orange zest together until fragrant. Set aside.
Spray muffin tins and use paper liners (I do not use liners, and we use bakery-size pans).
Mix all the dry ingredients together, then mix the wet ingredients and combine. Fold in 1 cup of cranberries. Do not overmix.
Fill muffin cups halfway complete. I used all the batter for six large muffins. Press the remaining cranberries into the top of each muffin and sprinkle with orange/sugar topping.
Enjoy!
Amy, Your Favorite Innkeeper
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