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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Peanut Butter & Chocolate Rice Krispie Turkey Drumstick Pops


Are you ready for Thanksgiving? Well, you will want it to arrive even sooner after you see these adorable, edible place settings. get a leg up on your turkey day prep now…

To make these darlings, you will need to order these little plastic bones in advance: Rubie’s Costume Bag’O Bones Costume Package (10 Piece) These are fantastic for this recipe because they can be washed and used again.


  • 3 1/2 cups rice cereal
  • 2 tablespoons unsalted butter
  • 2 1/2 cups white miniature marshmallows
  • Dash of sea salt
  • 10 ounces peanut butter chips (butterscotch chips instead if someone has nut allergies)
  • 12 ounces Wilton dark cocoa melts (milk chocolate is great for kids)

Measure rice cereal and set aside.

Melt butter over medium heat while watching closely. After melted, stir in marshmallows & sea salt and melt completely. Stir in peanut butter chips and, again, melt completely while stirring. Set aside just long enough to cool to touch.

Press rice cereal mix onto each bone so it looks like a turkey leg. Place on a sheet tray covered with a parchment paper.

Melt chocolate over a double boiler. If you don’t have a double boiler, you can just put about a half inch of water into bottom pan and place a little smaller pan on top of it. This will keep chocolate from being over direct heat and prevent scorching.

How to melt chocolate in double boiler:

  1. Place about 1/2 inch water in bottom pan.
  2. Place top pan over bottom pan.
  3. Turn heat on high until water boils.
  4. Leave pans on burner but turn off heat and place chocolate in top pan, making sure not to get water in chocolate.
  5. Stir chocolate occasionally while it melts.

Dip each “turkey leg” into chocolate. Use a spoon to help spread the chocolate over all the rice cereal parts. Tap a bit over pan to allow some of the excess chocolate to fall off. Place on baking sheet lined with parchment paper.

Pan can be placed in a fridge or freezer for about 10 minutes to firm chocolate or just place in a cool location. Make sure plastic legs are cleaned of chocolate before serving. Break off any excess chocolate.

Serve with name tag attached or in a bucket. Fun for your country barbecue or Thanksgiving table setting. No bones about it.


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Homemade Cake Doughnut Recipe


The only way to properly follow up a post about Spanx is with a cake doughnut recipe. Amirite? And the only way to follow up a doughnut recipe is with a frosting recipe. And the only way to follow up all of the above is with sprinkles.

You can take the girl out of the bakery but you can’t take the bakery out of the girl. And this is why I need Spanx.


Fill with Crisco shortening and then preheat doughnut fryer to 375F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use.

Prepare a baking sheet with an old, clean towel (or several layers of paper towels) on it to place doughnuts on after frying.


  • 3 cups flour (plus about 1-2 cups more for rolling out dough)
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons cardamom
  • 1 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk
  • 3 T. canola oil

Place all dry ingredients into a large bowl. Stir well then set aside.

Pour all wet ingredients into a medium bowl and whisk until eggs are beaten and all are well incorporated.

Combine wet ingredients into large bowl with dry ingredients. Stir gently just until all dry ingredients are moistened.

Dust counter, doughnut cutter, & rolling pin with flour. Roll out dough to about 1/2-inch thick. Cut doughnuts & doughnuts holes out and lay on a baking sheet so they are ready for frying.

Fry for about 1-2 minutes on each side. Look for middles and edges to become golden brown before flipping.

Place fried doughnuts on baking sheet covered with a towel to drain excess grease off doughnuts.

Eat while hot or wait for doughnuts to cool a bit before frosting. This chocolate frosting recipe is fantastic.  Or if you are feeling rather maple-y this maple frosting recipe is top notch.

If you would like to keep it simple, you can use this vanilla frosting recipe:

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (you can use clear vanilla for pure white frosting)
  • 1 tablespoon water

Makes about 24 cake doughnuts and 24 doughnut holes.

Tips For Making Homemade Bakery Goods 

When measuring flour measuring cup into flour canister. Level off top of measuring cup with a butterknife. Do not pack the flour into the measuring cup (like you would brown sugar) because you will get too much into your dough.

Stirring too much will make doughnuts (and pancakes and scones…) tough and rubber-y.

Wait for the oven or fryer to preheat every single time. If you begin before the preheat, your puff pastry will flop in the oven and your doughnuts will be full of grease from the deep fryer.

Don’t panic. If you’re afraid of your doughnuts under-cooking, just try one first and figure out how long you need to fry on each side then repeat.

Don’t forget the sprinkles. And Spanx. And sprinkles.

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The Two Questions Every Mother of the Groom Receives

I am getting ready to attend my baby’s wedding.


The first question one receives as the mother of the groom is, “Do you like his fiancé?” 

When the first question is asked, I light up like a Christmas bubble light from the seventies. You cannot get me to stop talking about how wonderful my dotter-in-law to be is. She’s creative and silly and kinder than necessary and real and, like me, she speaks in many accents & languages – even though the only one we really know is English. She makes my son so very happy and I love her. Tearing up just thinking about how much I love both of them. I could bubble on and on but I will contain myself.

The second most important question is, of course, “What will you wear?” 

Then the second question comes out of nowhere faster than you can say, “But I haven’t even lost the baby weight yet.” I mean, it’s only been 21 years since he was born. I mumble. I stumble. I sweat more than someone wrestling with skinny jeans on a humid 110° day in Pennsylvania.

I was once a banker girl who wore dresses, nylons, & high heels to work six days a week and, since that wasn’t enough, to church again on Sundays. Now, yoga pants are the meat and potatoes of my daily attire. They work well when meat and potatoes are the meat and potatoes of your diet.

Dotter was kind enough to gently coax (forcibly push) me back into a shopping dressing room. I can’t remember the last time I was in one for my own sake. It was a tough love moment. She won. And we both survived.  After two shopping trips and about seven stores, Dotter asked, “Mom, so are you saying yes to the dress?” We cheered for a few minutes and then she confronted me about my eyebrows. I tried to tell her even though I might not be entirely pleased with the results when I pluck my own eyebrows, at least I look like I am. She said, “Make an appointment.” I can tell this is going to be like the time my kids took me hiking and kept promising we were almost done. We had only just begun.

Next stop, Spanx. If you ever consider telling others you are considering Spanx, don’t. Stuff it in.  You will get the same reaction as when you announce you are pregnant. You get advice. You get horror stories. You get a lot of “good luck”s. You get scared.

I imagine things will turn out similar to my high school graduation where the audience thought I was singing off tune because I was crying; while, actually, I was crying because I was off tune.

I will, indeed, be emotional seeing my baby get married; but, I might actually be in a straight up panic because, well, Spanx.

Inside I’ll be bubbling over and at the same time just trying to contain myself.

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Fuzzy Navel With Fresh Ginger Recipe

It is a beautiful thing when girls get together to celebrate the happy happenings of one of their own. Today was my new dotter-in-law’s bridal shower – a celebration filled with joy and pretty treats and naughty gifts and laughter and joy.

img_2880It is even more fun when there is yummy food and marquee letters.

img_2848And heart banners made with love.


And fuzzy navels.


Fuzzy navels in mini mason shooter jars, that is. Why not make some today to celebrate a fellow girlfriend?

Fuzzy Navel With Fresh Ginger

  • 1 cup vodka
  • 1 cup peach schnapps (the fuzzy)
  • 4 cups fresh orange juice (the navel)
  • About 1 tablespoon minced ginger (just peel & grate with microplane fine grater)

Place all ingredients into a large pitcher. Stir well. Shake with ice if desired.


Makes 6  8-ounce glasses but when shared in mini mason jar shooters, they’re even more delicious. Just ask the girls.


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Homemade Chocolate Brownies Recipe


How about being able to say your bake sale brownies are made from scratch without fibbing? How about PTA moms begging for your recipe? How about the pride when your kids asking for extra brownies in their lunch so they can share with friends?

Just when you thought there was no such thing as a moist, chocolate-y homemade brownie with perfect chewy edges outside of the box, here she is. And she’s easy… easy-to-make, that is.

Homemade Brownie Recipe Made With Real Chocolate


  • 1 cup unsalted butter
  • 8 oz. high quality semi-sweet chocolate, cut into small pieces
  • 4 eggs
  • 1/2 t. sea salt
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 1 t. vanilla extract
  • 4 oz. flour (about 1/2 cup but it’s best to measure in ounces)
  • 1 cup pecans, chopped (optional)

Preheat oven to 350F. Prepare 9X13 baking dish by spraying with baking spray.

Place about 1/2 inch of water in a saucepan. Place another saucepan over the water-filled one while making sure not to get any water in the top pan. Turn heat on high. Place chocolate & butter in top pan. Wait for water to boil then turn burner off. Stir until chocolate and butter are melted together.

Place eggs, salt, sugar, brown sugar, and vanilla into a medium bowl. Whisk together well. Stir melted chocolate & sugar mixture in well. Stir in flour. Stir in pecans if desired.

Pour batter into 9X13 pan. Bake for about 30 minutes or until somewhat firm and top has a shiny crust. Allow to cool before cutting them for as long as you can muster.

Your life is about to change for the better this school year. Bake on, popular girl. Bake on.

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Easy Coconut Macaroon Cookies Recipe


It is estimated that between 20,000 and 30,000 laborers were needed to build the Great Pyramid at Giza (pronounced “gee-zuh”) in less than 23 years. By comparison, Notre Dame Cathedral in Paris took almost 200 years to complete. But I have wonderful news. You can make these coconut macaroon pyramids in less than one hour with only one laborer and just three ingredients.


Photo & Styling: Ariel Tustin of Whiskey & Honey 

Easy Coconut Macaroons Recipe

  • 6 cups shredded, sweetened coconut
  • One -14 ounce can sweetened condensed milk
  • 1 dash of salt
  • 12 ounces of the best semi-sweet chocolate your money can buy (optional)

Preheat oven to 350F. Line 2 half-sheet baking pans with parchment paper (important). Stir sweetened condensed milk and salt into shredded coconut until coconut is completely coated. Scoop coconut mixture by 1/2 cupfuls at a time onto baking sheets. Press each cookie together just a bit so that it is a little firm.

You can form the cookies into circles with a large ice cream scoop (as ones pictured) or triangles and cookies can be small or large but the size you choose will help determine the baking time. For smaller cookies, watch closely and decrease baking time.

Bake for about 20-30 minutes or until cookies are golden brown on top. It is important to allow them to cool on the baking sheets before moving. Once cooled, they can be removed with a spatula.


If you like, you can heat up chocolate in a double boiler on very low heat and then gently dip or drizzle cookies with chocolate. Place in refrigerator or freezer for about 20 minutes to firm chocolate. Makes about a dozen large macaroons… er… ancient works of art.


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Stuffed Jalepeno Poppers Recipe


Zip! Zap! They are like an exciting comic book on a plate. You enjoy the bacon and cheeses then suddenly. Zowie! You have found an adventure. You have found a stuffed jalepeno popper.



  • 12 fresh jalepeno peppers, cut in half and seeds removed (It is best to use disposable gloves for this process to prevent accidental burning. Don’t ask me how I know. I just do. )
  • 1 cup cream cheese
  • 2 cloves garlic, minced
  • 1 cup mozzarella cheese, shredded
  • 2/3 cup high quality bacon bits
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups Panko bread crumbs
  • 1 1/2 cups barbecue sauce (optional)

Preheat oven to 350F. Place jalepeno peppers on a baking sheet.

Put cream cheese, garlic, mozzarella, bacon bits, salt, & pepper in mixing bowl. Mix until well combined.

Generously fill each jalepeno half with cream cheese mixture.

Place each filled jalepeno pepper face down in Panko crumbs until well-coated.

Put back on baking sheet crumbs facing up.

Bake for about 30 minutes or until tops are golden brown.

For added zing, serve with barbecue sauce.

Makes 24 spicy appys. A must-have for every spicy party. Zing!

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Peanut Butter Maple Truffles Dipped in Granola Recipe


If there is one combo I am sure of on this planet, it is maple and peanut butter. I’ve known this since I was five and my grandpa sat beside me giggling while I ate my pancakes topped with peanut butter and maple syrup. He called me his “Peanut Butter Girl”. Ever since, it has been my goal to share this beloved combo with the world.

Today, I present thee with truffles – Peanut Butter Maple Truffles Dipped in Granola.


  • 1 cup crunchy peanut butter
  • 1/4 cup butter, softened
  • 1 1/4 cup powdered sugar
  • 1 teaspoon maple extract
  • Dash of sea salt
  • 1 cup maple-flavored Granola
  • 2 – 2 pound bag Ghirardelli Chocolate Melting Wafers (total 4 pounds)
  • Remaining 1 1/2 cups granola from bag of maple-flavored Granola(for rolling)

Using a mixer, mix peanut butter & butter together. Add powdered sugar, maple extract, salt and then the cup of granola.

Line cookie sheets with parchment paper.

Roll peanut butter mix into about 4-5 dozen 1-inch balls. A small cookie scoop will help keep measurements equal or if you’re experienced with balls, you can just eye it. (This joke inserted here just for naughty, loyal readers.)

Place chocolate into a microwave-safe bowl, heat in 30-second intervals stirring in between each and continue until almost melted. Stir remaining unmelted chocolate into the melted for a gorgeous chocolate. Place remaining granola in a medium bowl.

Dip each ball into melted chocolate. Allow excess chocolate to drip back into chocolate bowl. Roll balls into granola and place on another tray lined with parchment paper. Allow to harden in a cool place. If you make a one batch, you can place them on a tray in the fridge for about 20 minutes to set the chocolate.

Because the world needs more truffles. And more maple and peanut butter combos. And sweet grandfathers who giggle while their little five year old granddaughter makes major life decisions about what to have on her pancakes.

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Homemade Hamburger Buns Recipe


Hard ciabatta buns housing chicken salad make chamber of commerce lunches exceptionally awkward. Don’t ask me how I know, I just do. Corn dogs purchased for $9 at the county fair that are covered in unsweetened, bread-y cornbread deserve a first class ticket into the garbage can. Whole wheat bread grilled with American cheese makes a kid wonder what they did wrong in life to deserve such punishment.

But the perfect bread? Well, that changes everything. Just as a waiter or waitress should not overshadow the company across your dinner table, a bun should simply enhance and showcase the oh-so-important star of the show… the fillings. I have just the thing for your grilled burger sammiches this summer… perfect homemade buns.


Makes 6 large hamburger buns.


  • 1 tablespoon yeast
  • 1 1/2 cups warm water (110F or less)
  • 1/4 cup canola or vegetable oil
  • 3 cups flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons sea salt
  • 1 egg (for brushing tops before baking)
  • 1/2 cup sesame seeds (optional)

Place yeast in a medium bowl. Pour in water and whisk. Set aside.

Measure oil. Set aside.

Place all dry ingredients in mixing bowl. Stir dry ingredients together.

Using dough hook attachment, add yeast mixture and oil to dry ingredients and turn mixer on medium speed. You can turn up speed as dough comes together. Kneed until dough comes together and pulls away from sides of bowl. This can take 3-5 minutes.

Remove dough hook and place mixing bowl in a warm place so dough can rise. Cover with a clean towel. Allow to rise until about double in size.

Form dough into balls for the size hamburger buns you would like to have. Place on a baking sheet lined with parchment paper with plenty of room in between for them to rise again. If making sliders, buns can be very small, if larger, you can use for full-size hamburgers. Keep in mind the buns will double in size as they rise one more time.

Beat egg well. Set aside.

After buns have finished doubling in size again, preheat oven to 350F.

Gently brush buns with egg wash. Top with sesame seeds if desired. Bake about fifteen minutes or until light golden brown.

And, yes. If you must, you can substitute the flour with whole wheat flour… even though the little grilled cheese loving girl in me disapproves.

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Steak Salad Recipe

The older I get, the more have to face the fact that green needs to be the most prominent color on my plate. Gone are the days of pasta and cheese. Enter rainbows of veggies… okay, and blue cheese dressing… and beef.


Serves two.

Salad Ingredients

Cook steak, make dressing, and fry leeks according to instructions given and set aside. Then divide in half and place ingredients on two plates in a sexy fashion.

It helps that she’s easy on the eyes. I can go green. No prob’.

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016