Dessert
Evening Shade Inn B&B Wins Best Dessert
The Annual Victorian Classic was capped off by the Eureka Springs Historical Museum’s 23rd Annual Souper Soup fundraiser on March 10, 2012 at the high school cafeteria. As is tradition, area restaurants and B&B’s donate their delicious soups and desserts for this worthy cause. Hungry racers and spectators look forward to plenty of great food and desserts at this event.
Indulgent or Healthy Food at a Bed and Breakfast?
The old image of Bed and Breakfasts is changing. The emergence of generation X and Y travelers as the customer base for bed and breakfasts has forced b&b owners to adjust to their wants and needs. Redecorated rooms with contemporary themes, large flat screen televisions, wireless internet and flexible check-in times are just some of the changes designed to appeal to younger age groups. Our Eureka Springs B&B has always offered more privacy and convenience than the b&b’s that make you feel like you are staying at Grandma’s. The B&B industry as a whole is updating their image.
As part of this trend, PAII (the Professional Association of Innkeepers International) suggests guests want healthier breakfasts. We get many compliments on our made-from-scratch breakfasts and desserts and we want to stay current with our guests preferences. It’s a delicate balance to prepare dishes that everyone will like but be different and expressive. We rarely do a “country breakfast” with biscuits, gravy and scrambled eggs because almost any restaurant serves that and we don’t want our dishes to be so fancy that our guests can’t pronounce them.
We want to know what you think. Please answer our poll below and leave us a comment if you wish. Our goal is to serve delicious food that the majority of our guests will enjoy. Thanks for your help. Check back as the poll progresses to see the results.
Loading ...Evening Shade Inn First Place in Bed and Breakfast Desserts
The Eureka Springs Historical Museum’s Souper Soup fundraiser that followed the Victorian Classic Race on March 12 showcased soups and desserts from restaurants and B&B’s in Eureka Springs. Everyone who attended got to vote for their favorites in each category.
Twelve local restaurants submitted nineteen different flavors of soups and the winner was Guinness Beef Stew from Pied Piper Restaurant.
Chocolate desserts abounded in the dessert section. The top three favorites were all chocolate and the winner was the Triple Chocolate Cake from Evening Shade Inn Bed and Breakast.
Proceeds from the fundraiser are used to finance daily operations, special exhibits and on-going restoration projects.
We are honored to be chosen favorite dessert at this year’s Annual Souper Soup. The Historical Museum is a treasured example of Eureka Springs and we are proud to help support their efforts.
Evening Shade Inn Bed and Breakfast Triple Chocolate Cake Recipe
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.
Ganache
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.