Friday, February 6, 2015


Molten Chocolate Lava Cake
Who doesn't love chocolate? I was never a big fan of chocolate until my husband introduced me to dark chocolate and now I'm hooked. And there's nothing better than a hot gooey rich dark chocolate molten lava cake. When we're having a special occasion such as Valentine's Day or an anniversary I typically make a rich chocolate dessert such as these Molten Chocolate Lava cakes. They can be made in advance and popped into the oven after your main entree. I also serve them at our Colorado Bed and Breakfast Inn for our 3rd course dessert. Enjoy!

  • 1 1/2 tsp. unsalted butter, plus 1/4 lb. (1 stick)
  • 4 tsp. all-purpose flour, plus 2 Tbsp.
  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 2 Tbsp. cold heavy cream
  • 2 Tbsp. powdered sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup sugar
  • 1 tsp. vanilla extract
  • Pinch salt
  • 1/2 cup cold heavy cream
  • 2 Tbsp. powdered sugar
  • 1 Tbsp. nut-flavored liqueur (i.e. hazelnut)
  • 1/2 pint fresh raspberries
  • 4 sprigs mint
  • Sweetened cocoa or powdered sugar, as garnish

Preheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.

In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.
In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes* and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes.

Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.

Meanwhile, in a bowl whip the cream until beginning to form soft peaks. Add the sugar and nut liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa or powdered sugar over the cakes, and serve.

*To make ahead of time you can refrigerate them at this point. Remove from refrigerator and let come to room temperature before baking.

Serves 4

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Tuesday, February 3, 2015



Roses & Truffles

Stay 2 nights or more in our Pikes Peak Bed and Breakfast Lodge over Valentine's weekend (February 13-15, 2015) and receive complimentary roses and chocolate covered strawberries! You will also get to enjoy our signature 3-course gourmet breakfast in the morning, or if you want to sleep in, you can opt out of breakfast for a discount.

3-course gourmet breakfast
You can also add on one of our full Romance Packages to make it extra special. 

Our Basic Romance Package includes:
  • A full dozen roses
  • An entire plate of your own hand dipped chocolate covered strawberries
  • A bottle of sparkling cider
  • Two of our Rocky Mountain Lodge & Cabins etched champagne flutes for you to take home with you to remember your special time away.
  • A fruit and cheese platter
 Our Ultimate Romance Package includes:
  • Everything in the Basic Romance Package
  • Two 1-hour massages 
  • A Certificate to have lunch or dinner at the Wines of Colorado
Some of our rooms have a private balcony or an in-room fireplace, and all have a queen bed, and private bathroom. 

Snuggle up in front of the wood burning crackling fire in the great room, or relax in the outdoor hot tub enjoying the mountains by day and stars at night.

Check our availability calendar and make your reservation quickly, we only have 4 rooms to choose from!

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Monday, February 2, 2015


Brie & Sausage Strata
We serve stratas at our Bed and Breakfast Inn frequently, and especially at holidays as many of them you can make the day before, refrigerate it, and put them in the oven in the morning for no fuss. Works great on Christmas mornings so the family can enjoy the festivities in the morning while breakfast is cooking in the oven. This particular strata is our son's favorite strata. It's elevated by the use of brie cheese, though we often use Jarlsberg cheese, or you could use Swiss as well. Enjoy!

  • 1 8oz pkg. whole brie (alternately you may use Jarlsberg or Swiss cheese)
  • 1 pound ground hot pork sausage
  • 6 white sandwich bread slices, or 1 loaf day old french bread
  • 1 cup parmesan cheese, grated
  • 7 large eggs, divided
  • 3 cups whipping cream, divided
  • 2 cups milk
  • 1 tsp dried rubbed sage or 1 tablespoon fresh, chopped sage
  • 1 tsp seasoned salt
  • 1 tsp dry mustard
  1. Trim and discard rind from brie, cut into cubes (if using Jarlsberg or Swiss, shred cheese). 
  2. Cook sausage in large skillet over medium high heats, stirring until it crumbles and is no longer pink, drain. Cut crusts from bread slices, and place crusts evenly in the bottom of a greased 9 x 13 baking dish, or 8 2-cup ramekins. Layer evenly with bread slices, sausage, brie and grated parmesan cheese.
  3. Whisk together 5 eggs, 2 cups of whipping cream and the next 4 ingredients and pour evenly over cheeses. Cover and chill 8 hours, or overnight.
  4. Preheat oven to 350ยบ. Whisk together 2 remaining eggs and remaining 1 cup of whipping cream and pour over chilled mixture. Bake for 1 hour, or until set. Serve immediately.
Makes 8 servings

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