Loganberry Inn Bed and Breakfast
Innkeeper(s): Carl & Cathy McGeorge
Westminster room redo 21 Jul 2013, 7:10 pmWe finished the Westminster room redo, what do you think?
Until next time...Cathy
Fulton MO Street Fair 13 Jun 2012, 3:40 pmFulton Street Fair is this weekend June 15 and 16, 2012. Come enjoy great music, food, crafts, bounce houses, games, rides, a parade and more. We still have room at the inn and you are in easy walking distance to the fair.
Watercolor Missouri National coming to Fulton 15 Mar 2012, 9:25 amBeginning 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 1 Mar 2012, 8:05 amThese chocolate dessert cups are so elegant and lots of fun to make. The biggest requirement is patience.
1 1/2 pound(s) Ghirardelli Semi-Sweet Chocolate Chips
8 Small round balloons
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.