This past weekend we saw our local B&B group’s 3rd annual cookie and treats tour successfully fill the bellies of a lot of visitors! Ten gorgeous inns (including yours truly, Bridgeford House B & B) were open to ticket holders to come through each inn to view all the lovely Christmas decorations, munch on cookies and candy (two different ones per inn), collect those recipes, drink hot chocolate, cider or coffee, shake out their umbrellas (rain did not deter them – sugar can be a very strong motivator!) and in our case, play with Sophie. Everyone really seemed to enjoy themselves and we had six guests staying with us that participated in the tour and in our special package that we provided, which included not only the treats here at our inn but tickets to the entire tour, tickets to travel to the other inns on the trolley, keepsake ornaments and of course two nights lodging and all that comes with that. Our group was just great and really seemed to enjoy themselves; two of the rooms were return guests that we always enjoy!
For those who couldn’t make it, here is one of our recipes:
Chocolate Highlander Cookie Bars
1 cup softened butter (2 sticks, 1/2 pound)
1/2 cup powdered sugar (no lumps)
1/4 tsp salt
2 cups flour (don’t need to sift)
4 beaten eggs
1 cup melted butter, cooled to room temp. (2 sticks, 1/2 pound)
1 cup white sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup flour (no need to sift)
2-1/2 cups chocolate chips
1/3 cup powdered sugar to sprinkle on top of pan
Preheat oven to 350 degrees.
Cream butter with 1/2 cup powdered sugar and salt. Add flour and mix well. Pat it out in a greased 9-inch by-13-inch pan with your fingers.
Bake at 350 degrees F. for 15 minutes. That makes the shortbread crust.
Mix eggs with melted butter and white sugar. Add baking powder, salt and flour, and mix thoroughly. Melt the chocolate chips in a small double boiler, a pan over hot water on the stove, or nuke them for 3 minutes in the microwave on high (be sure to stir to get all lumps out).
Add the melted chocolate chips to your bowl and mix thoroughly.
Pour this mixture on top of the shortbread and tip the pan so it covers all of the shortbread crust. Stick it back in the oven and bake for another 25 minutes. Remove and sprinkle on additional powdered sugar.
Let it cool thoroughly and cut into brownie-sized bars. You can refrigerate these, but cut them before you do. (They are pretty solid when they’re cold.)
Eat and enjoy – we only go around once in life and every now and then, treat yourself to a stay at a B & B!
Sam & Jeff (and Sophie, too!)