Watercolor Missouri National coming to Fulton

Beginning March 22 running through May 18, 2012, the Watercolor Missouri National exhibit will take place in the National Churchill Museum art wing on Westminster College campus in Fulton MO.  I look forward to this national scale watercolor competition because of the extraordinary talented artists that participate, bringing incredible works of art that astonish and delight.  I am always left asking, how do they do that with watercolor!  We have room at Loganberry Inn and are ½ block from the exhibit.  While you are here, check out the Auto World museum, our historic downtown, wineries and more.  Our “area attractions” tab on our web site lists 52 things to do and links with the art exhibit.  www.loganberryinn.com

Recipe for Chocolate Dessert Cups

These chocolate dessert cups are so elegant and lots of fun to make. The biggest requirement is patience.

Chocolate
Dessert Cups
1 1/2 pound(s) Ghirardelli Semi-Sweet Chocolate Chips
8 Small round balloons


Directions
In double boiler over hot water, melt 3/4 pound of chocolate. Cool about 5
minutes. Inflate balloons to 4-inch diameter; knot. Holding balloons by knot,
dip into chocolate, tipping to cover balloon halfway up with chocolate. Place
balloon, knotted side up, on wax paper-lined baking sheet, holding balloon in
place until it starts to set. Repeat with remaining balloons to make 8 cups.
Place in freezer 5 minutes. Melt remaining 3/4 pound chocolate and repeat
dipping procedure; place in freezer 10 minutes. Snip hole in each balloon to
deflate; carefully peel away from chocolate. Refrigerate until needed. Use the
same day. Makes 8 dessert cups.
Tips: (1) Fill cups with ice cream, sorbet, chocolate mousse or fresh fruit such as raspberries or
strawberries. (2) After dipping, drizzle cups with contrasting color melted chocolate. (3) For second dipping, use contrasting color chocolate, leaving part of first dipping exposed.
Come for a Chocloate Lovers http://www.loganberryinn.com/packages.htm Girlfriend Getaway weekend at Loganberry Inn Bed and Breakfast and we will make these pretty and yummy bowls.

20,000 guests

I just realized we will host our 20,000th guest this year! We are so blessed!

Cheese Soufflé

Made Cheese Soufflé as part of breakfast this morning and the guests went nuts over it. OK, when is the last time YOU had Cheese Soufflé for breakfast? We would love to have you stay!

Breakfast is our favorite meal!

Cathy has been playing with recipes again...to the delight of her guests. Our Apple Cinnamon Baked French Toast with Carmel Sauce is getting great reviews.

Tell Tale Signs of Sprint

Well Spring has definitely sprung. Not only are the Buttercups blooming and Peonies are over a foot high, but Carl mowed today for the first time. We have the windows open and a lovely breeze caresses the curtains. Yeah Spring!

New tarts

I spent a few hours on Saturday working on recipes for some new breakfast quiches or tarts. It looks like the Asparagus tart has won in taste tests with customers, friends and staff...so another new item on the menu. The Cinnamon Baked French Toast was added a month or so ago and I love to hear the moans when they take the first bite. Thus my love afair with breakfast continues, it is the BEST meal of the day!