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January 2011 Bed and Breakfast Newsletter


Eureka Springs, Arkansas
January, 2011

We had a great New Year’s weekend and we’re looking forward to an even better 2011, thanks to all our wonderful repeat guests. Thank you!
Although January is normally a quiet month here in Eureka Springs, we have lots to do this month. Decorations have to be put away, rooms need to be refreshened, year-end office work and planning for the year ahead all have to be done.

We’re trying something new this winter. Donna has decided to serve dinner to the cottages in January because the selection of restaurants is limited.
Our recipe for this month is a dessert that would the perfect for Valentine’s day. We made this a few days ago as a trial-run and it was fantastic.

Come relax and rejuvenate in Eureka Springs, your extraordinary escape. Reserve your dates today!



2 cups chocolate wafer crumbs
6 tablespoons melted butter

4 8 oz packages cream cheese
1 cup sugar
4 eggs
4 ounces white baking chocolate, melted
2 teaspoons vanilla extract
1 jar (10 oz) maraschino cherries, quartered
1/2 cup chopped pecans

3 ounces semisweet chocolate, chopped
2 tablespoons butter
1 1/2 teaspoons shortening – divided
1/2 ounce white baking chocolate

In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 10-inch springform pan. Bake at 350 degrees for 8 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust.

Bake at 350 degrees for 50-55 minutes or until the center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.

In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool.

In a small saucepan, melt the white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.


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