More than a dozen bed and breakfasts across the U.S. have whipped up their best holiday recipes in postcard form. Print, stamp, and mail, to share deliciousness across the miles.
Three Oregon Bed and Breakfasts, A’Tuscan Estate Bed and Breakfast, MaMere’s Guest House & Event Center, and Chehalem Ridge Bed & Breakfast are part of an edible advent calendar! The new book contains 24 print and mail recipe postcards, all of which can be printed for FREE. These recipes are delicious and great for Thanksgiving too so why wait until December 1 to start.
A’Tuscan Estate Bed and Breakfast
A’Tuscan Estate Bed and Breakfast offers beautiful accommodations and wonderful cuisine in the heart of Oregon’s Wine Country. A’Tuscan Estate is a 1928 Colonial Style Home with a decidedly European Flair a mere five blocks from downtown McMinnville with great restaurants, shops and wine tasting rooms.
Red Velvet White Chocolate Cake Truffle Recipe from A’Tuscan Estate Bed and Breakfast
Ingredients:
- Vegetable oil for the pan
- 2 1/1 cups all-purpose flour
- 1 ½ cups sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 1 tsp cocoa powder
- 1 ½ vegetable oil
- 1 cup buttermilk, room temp
- 2 large eggs, room temp
- 2 Tbsp red food coloring
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
- Bright White Candy Melts—for dipping
- Dark Chocolate Candy Melts or Chips—for addition to cake after baked
- Red Candy Melts or Bright White Candy Melts and Red food coloring—for decoration
Instructions:
- Preheat oven to 350◦F. Lightly oil and flour a 9 x 13 pan.
- In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil buttermilk, eggs, food coloring, vinegar and vanilla.
- Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Pour better into cake pan. Place in oven. Bake, rotating pans halfway through the cooking, until the cake pulls away from the side of the pan and a toothpick inserted in the center of the cake comes out clean—about 30 minutes.
- Remove cake for oven and run a knife around the edge to loosen from sides. Invert the cake on a plate or sheet pan and then onto a cooling rack. Let cool completely.
- Once cooled, finely crumble cake in large bowl.
- Melt 1 cup Dark Chocolate Candy Melts/chips in microwave for 50-55 seconds (or as directed on the package) and stir until completely melted. If additional melting is needed, do so at 10 second intervals until fulling melted. Mix melted dark chocolate into cake crumbs. I use my hands with disposable kitchen gloves.
- Chill for 30 minutes.
- Line sheet pan with foil. Using small melon ball scoop, scoop onto sheet pan.
- Chill for 30 minutes. Form into balls rounding the edges.
- Chill for 30 minutes.
- Melt White Candy Melts in microwave for 50-55 seconds (or as directed on the package) and stir until completely melted. If additional melting is needed, do so at 10 second intervals until fulling melted. If too thick, add a small amount of Vegetable oil.
- Dip using fork or two prong dipping tool allowing extra chocolate to drip before placing on foil lined cookie sheet. This helps to avoid excessive pooling of chocolate. Chill until white chocolate is hard. Approximately 20-30 minutes.
- Melt 1/3 cup of red candy melts. Using a clean fork, drizzle red chocolate over the white chocolate covered cake truffles and allow to harden for serving
Note: You can also use store bought cake mix.
Additional variations:
Devil’s Food Cake with Dark Chocolate icing and Dark Chocolate Candy Melts
Carrot Cake with Cream Cheese icing and White Chocolate Candy Melts
Red Velvet Cake with Cream Cheese icing and White Chocolate Candy Melts
Apple Cider cake with Salted Carmel icing (or chips) and Chocolate Candy Melts
CLICK HERE TO DOWNLOAD THIS POSTCARD FOR FREE (then print and affix to heavier cardstock, stamp and mail!)
Nineteen inns, beds and breakfast and boutique hotels across the country have joined together to create Edible Christmas, mailable recipes in the form of postcards as a yummy way to countdown the days till Christmas.
The edible advent calendar offers a new recipe every day from December 1st through Christmas Eve, December 24th, and a whimsy artistic look. The recipe postcards measure 9” across and 6” down and can be printed on a regular-sized sheet of printer paper. One would then affix the design to heavier card stock, stamp, and mail.
“The idea is to count your blessings, not calories,” says Erin Gilchrist, innkeeper with A’Tuscan Estate Bed & Breakfast in McMinnville, Oregon. “By making these postcards free to download, we’ve whipped up a way to bring people together, regardless of location and circumstance.” In addition to Red Velvet White Chocolate Gilchrist provided Baked Spiced Oatmeal with Cranberries, Apples and Walnuts to the Edible Advent Calendar.
