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Christmas Monster Cookies

Christmas Monster Cookies

On the first day of Christmas the apprentice innkeepers at MaMere’s Guest House requested something with M&Ms. So they tried a new recipe! It was Christmas Monster Cookies for the win. They have a little bit of something for everyone – M&Ms, pretzels, oats, chocolate chips, & white chocolate chips. A new holiday staple!

Ingredients

Christmas Monster Cookies on a green plate
  • 2 sticks (1 cup) salted butter at room temperature
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, plus 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups old fashioned oats
  • 1 1/4 cups holiday M&M’s
  • 1 cup mini pretzel sticks, crushed
  • 1 cup semi-sweet chocolate chips or chunks
  • 1/2 cup white chocolate chips

Instructions

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, beat together the butter, brown sugar, granulated sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, 1 at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats.

3. Fold in 1 cup of the M&M’s, the pretzels, chocolate chips, and white chocolate.

4. Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet.

5. Transfer to the oven and bake for 8 minutes, then rotate the pan and bake another 2 minutes. Pull the pan out and push the remaining M&M’s into the cookies. Bake 2-3 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

6. Eat warm, highly recommended, or let cool and store in an airtight container for up to 4 days. I’m pretty sure they won’t last that long.

An inspected and approved member of the Oregon Bed and Breakfast Guild, MaMare’s Guest House and Event Center is located in historic Monmouth, Oregon, home to Western Oregon University, which was founded in 1866.

The Historic Howell House

The Historic Howell House, now home to MaMere’s Guest House, was built in 1891 by John Howell after moving to Monmouth to educate their children at Oregon Normal School, now Western Oregon University. The house displays Howell’s craftsmanship and serves as a kind of advertising for his trade.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. 

Although mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We have all struggled through COVID-19 and could use a little kindness. Please be respectful of local businesses and their workers and most importantly kind to yourself.

Gingered Pear Pandowdy in white ramakins

Gingered Pear and Raspberry Pandowdy

A Gingered Pear and Raspberry Pandowdy made with famous Hood River Valley Pears. The Old Parkdale Inn Bed and Breakfast is located in the Hood River Valley, the largest pear growing region in the nation. Many of our growers have cold storage units where we can pick up fresh pears almost all year round. This Gingered Pear and Raspberry Pandowdy has become a guest favorite.

Fruit Filling:

1/2 cup sugar
2 Tbs cornstarch
Pinch of fine sea salt
4 large pears, peeled, cored, and sliced
1 Tbs lemon juic
1 dry pint raspberries, fresh or frozen
1 Tbs cold butter, cut into small pieces

Preheat oven to 400°. Butter 4 small ramekins.
Fruit Filling: Rub the sugar, cornstarch and salt together in a large bowl, add pears and lemon juice and toss until evenly coated. Gently fold in raspberries and divide into ramekins. Dot with butter.

Biscuit:
1 3/4 cup flour
3 TBS plus 1 TBS sugar
3/4 tsp baking powder
1/2 tsp fine salt
10 TBS cold butter
1/3 cup chopped candied ginger
2/3 cup plus 1 TBS cold buttermilk

Biscuit: Whisk together flour, 3 TBS sugar, baking powder and salt. Cut in butter until the size of peas. Stir in the Candied ginger, pour in the 2/3 cup buttermilk and stir until the dry ingredients are moistened. The dough will be crumbly, with large pieces of butter still visible. Turn the dough onto a lightly floured board and gently press the dough together. Divide into four pieces and place atop the fruit. Brush the dough with the remaining buttermilk and sprinkle with remaining sugar.

Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350° and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick. Allow to cool a bit before serving.

Order Oregon B&B Gift Certificates Now

Blue box with gift box and message Gift Certificates available hereE-mail info@obbg.org or call OBBG at 503-893-4210. Please leave a message as this line is monitored by our busy innkeepers. We’ll get back to you for the details: who will be the recipient of your thoughtful gift, acquire your payment method and shipping information. We’ll send them by mail, to either you or the recipient, with delivery confirmation. The recipient will have a great time getting away to a high-quality destination of their choice.

OBBG Lodging Gift Certificates are available in $25 increments and can be redeemed at every Oregon Bed & Breakfast Guild member across the state. With 25 members to choose from that’s a lot of choices and with an 18 months expiration recipients have plenty of time to redeem them at the Inn of their choosing.

The Oregon Bed and Breakfast Guild offers a wide variety of inns, from a small guest cottage or two-room bed and breakfast to a larger country inn or small historic hotel.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. 

Although mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We have all struggled through COVID-19 and could use a little kindness. Please be respectful of local businesses and their workers and most importantly kind to yourself.

plate of Pfeffernüsse German spice cookies in front of evergreen centerpiece

What Are Pfeffernüsse Cookies?

Christmas Cookies from the Innkeepers of the Oregon Bed and Breakfast Guild. This one from the Old Parkdale Inn

Pfeffernüsse are German spice cookies. Pfeffernüsse translates to peppernuts, which makes sense. These cookies are flavored with a cozy blend of warm spices, including black pepper. They traditionally contain anise. This recipe calls for shortening and margarine instead of butter, as butter tends to spread. I had butter and didn’t want to go to the store. Hence my cookies did spread a bit more than they should have but they still tasted delicious

Ingredients

  • ½ cup molasses
  • ¼ cup honey
  • ¼ cup shortening
  • ¼ cup margarine
  • 2 large eggs
  • 4 cups all-purpose flour
  • ¾ cup white sugar
  • ½ cup brown sugar
  • 2 teaspoons anise extract
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons ground cardamom
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 cup confectioners’ sugar for dusting

Directions

  • Place molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Beat in eggs.
  • Combine flour, white sugar, brown sugar, anise, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, black pepper, and salt in a large bowl. Add molasses mixture; stir until thoroughly combined. Refrigerate dough until well chilled, about 2 hours.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Roll dough into acorn-sized balls and place 1 inch apart on baking sheets.
  • Bake in the preheated oven until firm to the touch with slight cracking, 10 to 15 minutes. Cool on the baking sheets briefly before removing them to a wire rack to cool completely.
  • Dust cooled cookies with confectioners’ sugar. Store in an airtight container.

An inspected and approved member of the Oregon Bed and Breakfast Guild, the Old Parkdale Inn is located in the Hood River Valley, the largest pear growing region in our nation.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. 

Although mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We have all struggled through COVID-19 and could use a little kindness. Please be respectful of local businesses and their workers and most importantly kind to yourself.

Poached Pears from Chehalem Ridge Bed and Breakfast

We ask our innkeepers to submit their favorite recipes and are  pleased to see that once again, we are all about keeping it local and fresh. Did you know that 84% of the nation’s pears are grown in Oregon and Washington? This Poached Pear Delight comes to you from Chehalem Ridge Bed and Breakfast.

Poached Pears from Chehalem Ridge Bed and Breakfast

2 Large Pears
1/2 Cup Orange Juice
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/4 cup Vanilla Yogurt
2 Tbsp Hazelnut Granola

Instructions:
  1. Mix orange juice, brown sugar and cinnamon in a small pot and heat over medium heat.
  2. Peel pears and cut in half lengthwise.  Scoop out the core with a melon baller and cut out the upper and lower stem areas with a knife.  Place pear halves, cut side down, in orange juice liquid.
  3. Poach pears, with the liquid barely bubbling, for 4 to 8 minutes.  With a slotted spoon, turn pears and poach for another 4 to 8 minutes, until the pears are softened.  Really ripe pears take less time while harder pears will take longer.
  4. Serve 1 pear half per person with a dollop of vanilla yogurt and a sprinkling of Hazelnut Granola in the hollow of each pear half.
  5. Pro tip: Poached pears wait for no diner.  Well, they can wait, but be sure to leave them in the liquid with the heat off.  After about 10 minutes out of the liquid, they will turn a bit brown and not in the pretty caramelizing way.

Order Oregon B&B Gift Certificates Now

Shop Small Online Willamette ValleyE-mail info@obbg.org or call OBBG at 503-893-4210. Please leave a message as this line is monitored by our busy innkeepers. We’ll get back to you for the details: who will be the recipient of your thoughtful gift, acquire your payment method and shipping information. We’ll send them by mail, to either you or the recipient, with delivery confirmation. The recipient will have a great time getting away to a high-quality destination of their choice.

OBBG Lodging Gift Certificates are available in $25 increments and can be redeemed at every Oregon Bed & Breakfast Guild member across the state. With 25 members to choose from that’s a lot of choices and with an 18 months expiration recipients have plenty of time to redeem them at the Inn of their choosing.

The Oregon Bed and Breakfast Guild offers a wide variety of inns, from a small guest cottage or two-room bed and breakfast to a larger country inn or small historic hotel.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. 

Although mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We have all struggled through COVID-19 and could use a little kindness. Please be respectful of local businesses and their workers and most importantly kind to yourself.

Creamy Orange French toast with yogurt and strawberries

Nation French Toast Day is November 28

Each year on November 28th, people across the country enjoy National French Toast Day. Also known as eggy bread or omelet bread, it’s a great breakfast for guests at our Oregon Bed and Breakfasts.

Creamy Orange French Toast

Remember the orange popsicle filled with vanilla ice cream? Who didn’t love them then and who doesn’t still love them now? You’re sure to love the Creamy Orange French Toast at the Old Parkdale Inn Bed and Breakfast.

Creamy Orange French toast with yogurt and strawberries

The Old Parkdale Inn is located in the Upper Hood River Valley on the north slope of Oregon’s tallest peak, Mt. Hood, in the quaint town of Parkdale. Outdoor adventure, farms, wineries and fine dining are nearby

Blueberry Croissant French Toast

This Blueberry Croissant French Toast is a perfect breakfast entrée for both spring and summer, and super pretty when topped with fresh Oregon berries.

Blueberry Croissant French Toast with whipped cream, bacon and fresh berries

Coconut French Toast with a Tropical Twist

Coconut French Toast with a Tropical Twist has become a favorite of guests at The Carlton Inn Bed and Breakfast in Carlton, Oregon. Once you’ve tried it you’ll know why!

Coconut French Toast with fresh berries on a green plate

Built in 1915, The Carlton Inn Bed & Breakfast is located within the charming community of Carlton, known as “The Wine Capital of Oregon.” A short drive and you’ll reach even more places to explore.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. 

Although mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We have all struggled through COVID-19 and could use a little kindness. Please be respectful of local businesses and their workers and most importantly kind to yourself.

Pumpkin Panna Cotta

The Pumpkin Panna Cotta with Caramelized Pears has become a favorite at the Old Parkdale Inn Bed and Breakfast table.

Pumpkin Panna Cotta

1 1/2 Cups Half & Half
2 to 3 Tablespoons Maple Syrup
3/4 Cup Pumpkin Puree
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1 Package (1/4 Ounce) Gelatin
1/3 Cup Milk

Caramelized Pear:
1 Large or 2 Small to Medium Pears
1 1/2 Tablespoon Butter
1/2 Teaspoon Cinnamon
1 1/2 Tablespoon Sugar

Sweetened Whipped Cream

Place the milk in a small bowl and sprinkle the gelatin over it, stir gently and leave for 5 minutes to soften. Combine the half and half in a small saucepan with the syrup and pumpkin, and heat until the mixture just reaches the scalding point but does not boil, whisking often. Remove from the heat and whisk in the cinnamon and nutmeg. Whisk in the gelatin mixture until smooth. Divide the mixture into 4 glasses or ramekins and refrigerate.

Cut the pear/pears in half, remove the core and peel, then cut into small dice. In a heavy frying pan heat the butter until sizzling. Add the pears, sugar and cinnamon and stir. Cook over medium heat stirring often until the pears and very tender and obtain a nice golden brown color. Remove from the heat and place in a covered bowl until needed.

To serve, allow the panna cotta to come to room temperature for 30 minutes before serving. Add a dollop of sweetened cream to each panna cotta, then spoon on some of the pears in their juice. Serve immediately.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. 

Although mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We have all struggled through COVID-19 and could use a little kindness. Please be respectful of local businesses and their workers and most importantly kind to yourself.

Bright dining room at A'Tuscan Estate Bed and Breakfast

Our Most Memorable Fall & Winter Breakfast Recipes
Guest Blogger Erin Gilchrist, innkeeper, A’Tuscan Estate Bed and Breakfast

‘As we retreat to our homes once again during the coming months, I hope you find enjoyment in testing one or more of these recipes. Maybe memories from the kitchens of your mother or grandmother will also bring you comfort in these current times.

‘We celebrate the seasonal bounty of Willamette Valley and choose to highlight recipes that reflect the local produce to enhance our guests’ experiences. Fall brings out the desire for comfort food along with all that fall and winter yield: wild mushrooms, butternut squash, sweet potatoes, artichoke, brussel sprouts, pumpkin, carrots, cranberries, figs, apple, pear, eggnog and so much more. My mouth is watering just thinking about all the great recipes that can be created including any of this produce. Here are five of our favorite recipes for fall and winter that our guests enjoy in our dining room or in their guest room.  You may access the recipe by clicking on the recipe name.

Bowl Carrot Apple Muffins (Vegan + GF)

During the spring when many of us had so much time on our hands, I began researching and experimenting with Vegan and Gluten-Free muffin and bread recipes. This recipe is so delicious that ALL my guests love these muffins and consistently ask for the recipe, whether they are vegan or gluten-free or neither.

Bacon, Gruyere and Butternut Squash Frittata

I love Butternut Squash and was looking for ways to incorporate it into breakfast.  This Frittata recipe fit the bill.  You can make it in a cast iron skillet and serve wedges or I use individual frittata rings. The combination of the sweetness from the squash, the salt from the bacon and the earthiness from aged gruyere have my guests so enjoying the fall flavors.

Individual Baked Eggnog Oatmeal with Apples and Walnuts

Baked Eggnog Oatmeal in an oval ramekin with fresh walnutssOatmeal wasn’t normally something I served, but I had a couple stay with me for an extended period of time while they quarantined prior to seeing their newborn grandson. As they began adding pounds during the initial days, they requested to eliminate one of the courses from our traditional three-course breakfast. While listing items they enjoy, Oatmeal came up.

I love to make these in colorful individual crocks and I change out the Apple for Banana on occasion and my guests can’t get enough of either recipe preparation.’

Slow Cooker Apple Butter

This brings me right back to my grandmother’s kitchen in Centerville, Indiana. I can smell the apples and cinnamon wafting throughout her house. While she certainly didn’t use a slow cooker, it makes this an easy recipe to prepare allowing for multi-tasking while it simmers in the pot. This Apple Butter recipe can be used for so many things: as a spread for any muffin, biscuit or breakfast bread; as a topping for pancakes or waffles; or as a filling for crepes.

Savory Tart with Artichoke Hearts

Two winters ago, I had the pleasure of traveling through northern Italy on a wine and food trip. A local restaurateur is from Alba and he organized for a group of 14 to travel Piedmont, Prosecco and Alba for 10 days. Our home base was his mother’s 11 room inn above Alba:  Cascina Baresane. On our last day after touring and tasting at Carlin de Paolo winery, we were treated to a lovely lunch. One of the items was a savory rustic artichoke tart which I now create in individual pie tarts and top with a poached egg.

A’Tuscan Estate 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.

Order Oregon B&B Gift Certificates Now

gift certificates blue bottomE-mail info@obbg.org or call OBBG at 503-893-4210. Please leave a message as this line is monitored by our busy innkeepers. We’ll get back to you for the details: who will be the recipient of your thoughtful gift, acquire your payment method and shipping information. We’ll send them by mail, to either you or the recipient, with delivery confirmation. The recipient will have a great time getting away to a high-quality destination of their choice.

OBBG Lodging Gift Certificates are available in $25 increments and can be redeemed at every Oregon Bed & Breakfast Guild member across the state. With 25 members to choose from that’s a lot of choices and with an 18 months expiration recipients have plenty of time to redeem them at the Inn of their choosing.

The Oregon Bed and Breakfast Guild offers a wide variety of inns, from a small guest cottage or two-room bed and breakfast to a larger country inn or small historic hotel.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. 

Although mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We have all struggled through COVID-19 and could use a little kindness. Please be respectful of local businesses and their workers and most importantly kind to yourself.

Apple Pancakes on a square white plate with sausage, fresh fruit and yogurt

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Apple Pancakes at the Old Parkdale Inn Bed and Breakfast

The National Pancake Day is celebrated throughout the United States each year on September 26. And the Apple Pancakes at the Old Parkdale Inn Bed and Breakfast have become a guest favorite. Thanks to Ryan’s Hood River Juice Company for this Apple Cider Syrup recipe. Here in the Hood River Valley, known for its abundant apples and pears, I’ve been using a wonderful sourdough starter for the pancakes and mixing in one teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 cup grated fresh apple. Cook pancakes up on a hot griddle.

Ryan’s Cider Syrup:

1/2 cup sugar
1 Tbsp cornstarch
1/2 teas pumpkin pie spice
1 Tbsp lemon juice
1 cup Ryan’s Apple Cider
2 Tbsp butter or margarine

To make syrup: Combine sugar, cornstarch and pumpkin pie spice in medium saucepan; stir in apple cider and lemon juice. Cook, stirring constantly until mixture thickens and boils for 1 minute. Remove from heat and stir in butter or margarine. Served warm over the apple pancakes with a side of Chicken Apple Sausage, fresh fruit and yogurt, this hearty breakfast warmed and satisfied our guests on this clear, crisp morning in the Upper Hood River Valley.

Shop and travel Local

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority. 

Although mask guidelines are lifted:

● Some businesses may choose to still require masks.

● Some people may choose to still wear a mask.

We have all struggled through COVID-19 and could use a little kindness. Please be respectful of local businesses and their workers and most importantly kind to yourself.

Red Velvet White Chocolate Cake Truffle Recipe Card

National Red Velvet Cake Day – September 18

I did not know this:

Red velvet is made with cocoa powder, vinegar and buttermilk.The chemical reaction between these ingredients help give the cake a deep maroon color that is often enhanced by extra food coloring

A’Tuscan Estate Bed and Breakfast uses both vinegar and food coloring in their version of Red Velvet Cake. The inn 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.

bright dining room at A'Tuscan Estate Bed and Breakfast

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
Red Velvet White Chocolate Cake Truffles

Instructions:

  1. Preheat oven to 350◦F. Lightly oil and flour a 9 x 13 pan.
  2. 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.
  3. Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. 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.
  5. 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.
  6. Once cooled, finely crumble cake in large bowl.
  7. 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.
  8. Chill for 30 minutes.
  9. Line sheet pan with foil. Using small melon ball scoop, scoop onto sheet pan.
  10. Chill for 30 minutes. Form into balls rounding the edges.
  11. Chill for 30 minutes.
  12. 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.
  13. 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.
  14. 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.

CLICK HERE TO DOWNLOAD THIS POSTCARD FOR FREE Then print and affix to heavier card stock, stamp and mail!

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Watch for updates as mask restrictions may lift soon under guidance from the Oregon Health Authority, Oregon is still requiring masks in some outdoor public spaces and all indoor public spaces, that includes the inns of the Oregon B&B Guild. 

Let’s all be respectful and safe and follow the guidance of the CDC. Our inns are doing everything in our power to keep you safe. Not sure if your favorite inn is open? Give them a call as they just might be.

Banana Split with oatmeal and fresh fruit

National Banana Split Day August 25

National Banana Split Day is August 25. And why not Banana Split for breakfast? How about this healthy, delicious and nutritious variation from the Old Parkdale Inn Bed and Breakfast? Oatmeal Breakfast Banana Split is a fun breakfast recipe that will kickstart your day with the energy you’ll need to power through exploring Oregon.

You’ll need about one cup of prepared oatmeal for each ‘split’.  Use your favorite oatmeal recipe making sure it’s on the thicker side.  You’ll be using a cookie or ice cream scoop to scoop into banana

  • Slice the banana lengthwise and lay in your bowl
  • Drop two or three scoops of oatmeal onto banana
  • Add fresh fruit.  Try peaches, pears , apples, and berries
  • Top with a tablespoon or two of Greek Yogurt
  • Sprinkle chocolate chips, hemp hearts and chia seeds
  • Drizzle with maple syrup or any fruit syrup
  • Don’t forget the Cherry on Top

The great thing about this meal is you can top this banana split oatmeal with whatever you like.  In the Hood River Valley we have an abundance of berries, cherries, stone fruit, apples and pears.  Try some fall flavors with pumpkin puree and seeds. Or go tropical with mangos, pineapple and oranges.  The options are virtually endless. You can use fresh fruit, frozen fruit, puree fruit.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Hospitality Update: Our inns are following COVID-19 protocol guidance from the Oregon Health Authority, Oregon is still requiring masks in some outdoor public spaces and all indoor public spaces, that includes the inns of the Oregon B&B Guild. 

Let’s all be respectful and safe and follow the guidance of the CDC. Our inns are doing everything in our power to keep you safe. Not sure if your favorite inn is open? Give them a call as they just might be.