EVENING SHADE INN BED AND BREAKFAST NEWSLETTER
Eureka Springs, Arkansas
June weather has been predicted to be mild, with high temperatures in the mid-80′s. It’s been really great weather lately to get outside and enjoy. We’ve been doing a little motorcycling lately and it’s been perfect.
We just finished spending the last few weeks updating our cookbook. We’ve added about 20 new breakfast, bread and dessert recipes to our favorites. It now has over 70 recipes and it’s only $5, or $7 with shipping. Be sure to pick one up. One of our newer recipes, Quick Mississippi Mud Cake, is below. Every time we’ve made this, our guests just rave. You have to try it.
Most people come to Eureka Springs for relaxation and romance and there’s always something different going on in Eureka Springs. The 2nd Saturday Gallery Stroll will be June 14. The City’s art galleries are joining forces to stage a monthly “Celebration of the Art of Eureka” 6pm to 8pm. Galleries have special exhibits and open houses. Opera in the Ozarks starts later this month. The season is short, so don’t miss out. The finale will be on July 20. The Great Passion Play begins there full schedule in June, playing every night except Sundays and Wednesdays at 8:30. We’ve continued our Buy-One, Get-One-Free Passion Play Ticket Special for June. If you are thinking about seeing the play again, don’t miss this special.
Weekends in June are really filling up. Reserve your dates at our Eureka Springs bed and breakfast for getaway today!
QUICK MISSISSIPPI MUD CAKE
Fast and delicious recipe for busy cooks.
1 cup chopped pecans
1 16 oz container marshmallow creme (fluff)
1 milk chocolate cake mix
Toast pecans on a baking sheet for 5 to 10 minutes until nicely toasted. Set aside to cool.
Mix and bake cake mix according to box directions and pour into a 11×14 baking pan.
Place pan in oven and start making frosting below so it will be ready while the cake is still warm.
Continue to bake cake until it tests done.
Remove cake from oven and spread marshmallow creme on warm cake.
Pour frosting over marshmallow layer as evenly as possible. Avoid spreading frosting when it’s on the cake so marshmallow layer stays intact.
Sprinkle toasted pecans over the soft frosting while still warm.
Cool and serve.
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 16 oz package powdered sugar
1 teaspoon vanilla extract.
Stir together butter, cocoa and milk in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly 2 minutes, or until slightly thickened; remove from heat.
Beat in powdered sugar and vanilla at medium-high speed with an electric mixer. Work quickly while frosting is still hot. Frosting should be a pourable-consistency.