Bed and Breakfast Newsletter Eureka Springs, AR
Blooms, blooms everywhere! I don’t have to tell you the weather is just great to get out and enjoy, especially after such a hard winter. Our special this month is a great getaway on a budget and you can even add a couple’s massage by exchanging the show tickets along with $79 extra! What a great deal as couple’s massages normally are $130 for one-hour for two people.
Events this month include the 2nd Saturday Gallery Stroll. Enjoy an open-house atmosphere as galleries welcome tourists and locals alike. Carving In The Ozarks is also this month and offers an unique opportunity to see carvers at work using chainsaws to make art instead of cutting down trees. Of course, music shows, stores and restaurants have all reopened after their winter break, so there’s plenty to do and enjoy in Eureka Springs.
We want your input on a poll we are conducting about food choices. While we get many compliments on our made-from-scratch breakfasts and desserts, we want to stay current with our guests preferences. It’s a delicate balance. While we rarely do a “country breakfast” with biscuits, gravy and scrambled eggs since you can get that at almost any restaurant, we also don’t want to serve fancy dishes that our guests can’t pronounce with ingredients that are only available at gourmet stores.
We want to know what you think. When you are on vacation or a getaway, do you indulge on rich foods or rather have lighter, healthier fare? Go to EveningShade.com/blog/ and answer just one question and leave us a comment, if you’d like.
Spring is a great time to getaway to our bed and breakfast in Eureka Springs. Reserve your dates today.
Make two 9 inch layers of Devil’s Food Cake by box directions.
Place layer of Chocolate Ganache between the layers.
Frost Cake with Extra Smooth Frosting.
Top with toasted almond pieces.
1/2 pound bittersweet chocolate (hershey’s special dark chips)
1/2 cup heavy cream
Chop chocolate or use chocolate chips and place in a 2-quart bowl.
Place cream in a micro-wave safe measuring cup and bring to a boil (about 1 minute). Pause and bring to a boil twice more (should take only a few seconds the second and third time). Wait 20 seconds, then pour the cream over the chocolate. Use a spoon to blend the chocolate until it is soft. Whisk starting in the center of the bowl and gradually work out. Stop as soon as mixture is blended. Ganache can keep in the refrigerator for up to two weeks.
Makes enough to frost between two 9? cake layers.
Extra Smooth Frosting
10 ounces bittersweet chocolate (60% cacao works best), chopped
1 1/2 cups unsalted buter, room temperature
3 cups powdered sugar
1 tablespoon vanilla extract
Place chopped chocolate in a medium metal bowl, set bowl over saucepan of simmering water and stir until choclate is melted and smooth. Carefully remove bowl from over water, let melted chocolate cool until lukewarm, stirring occasionally. Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over buter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.