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Archive for the ‘Recipe’ Category

Moist Chocolate Pistachio Cake

June 14th, 2013

Chocolate Pistachio Cake

At our Eureka Springs Bed and Breakfast we love to  serve our guests dessert for breakfast and we wanted to share our Moist Chocolate Pistachio Cake recipe with you. It’s one of our favorites and we’ve found if you slightly heat the cake before serving, it adds a subtle richness to the taste.


  • 1/2 cup chopped pecans
  • 1/2 cup semi sweet chocolate chips
  • 1 package plain white cake mix; (18.25 oz)
  • 1 package pistachio instant pudding mix; (3.4 oz)
  • 1/2 cup sugar
  • 1 cup water
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1/4 cup cocoa powder; (we use Wilbur Chocolate)
  • vegetable oil for misting pan
  • flour for dusting the pan


  1. Preheat the oven to 350°F. Lightly mist a 12 cup Bundt pan with vegetable oil, then dust with flour. Shake out the excess flour. Sprinkle the pecans and chocolate chips evenly in the bottom of the pan. Set the pan aside.
  2. Place the cake mix, pudding mix, sugar. water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. The batter should look thick and smooth. Remove 1 cup of the batter to a small bowl. Mix the Wilbur’s Cocoa into the small bowl and stir until the mixture is well combined. Set aside.
  3. Pour the remaining batter into the prepared pan. Pour the chocolate batter over the top, trying to keep the chocolate batter away from the edges of the pan. Swirl the chocolate batter into the white batter using a dinner knife. Place the pan in the center of the oven.
  4. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 55 to 60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
  5. Optionally, pour some chocolate sauce over the cake.

Yield: 16 servings
Cook Time: 60 minutes

The next time you make it to Eureka Springs, AR for a getaway let us know if you’d like us to serve this fabulous cake for breakfast. Also, we have tried a lot of chocolate deserts at many of Eureka Springs’ restaurants, so when you are here relaxing, ask us to lead you to some great chocolate treats.

Cookie Testing Begins for the Eureka Springs Cookie Tour

September 14th, 2011

Our first experimental test for the Sweet Treats Cookie Tour began with Maida Heatter’s Chocolate-Nut Icebox Cookie. This is a easy recipe. The texture and the form of the cookie is very good, actually it’s excellent. As a matter of fact I feel that the texture improves the taste. My first batch of cookies did not produce a strong enough chocolate taste for me and I believe this is a result of the quality of cocoa used.

When I eat chocolate I want to taste the chocolate. I am going to try this cookie again, however I am now online figuring out how to place an order for Wilbur’s Cocoa. I have used their chocolate before and found that Wilbur’s produces a fantastic chocolate that delivers a chocolate taste like no other.

The next experimental test will be another one of Maida Heatter’s Chocolate recipes – stay tuned!

……..Jan (5 Ojo Inn Bed and Breakfast)

Richard’s response: I know that Jan said there wasn’t enough chocolate flavor for her, but I and two other tasters snarfed our way through a couple dozen of these cookies and found them delightful. Bring on some more Jan!!

Chocolate Cookie Fantasy Wish

September 4th, 2011

It’s time for us to start thinking about our ‘Bed and Breakfast Inns of Eureka Springs’ Association annual Christmas Sweet Treats tour. Jan is scouting out all our cook books for special cookie recipes. She is really focusing on Maida Heatter’s ‘Book of Great Chocolate Desserts’. Me being the chocoholic, I’m not disappointed in her choice. Could this be a Julie meets Julia moment? I am wondering what great cookie recipe she will find, because you know how I hate being the one who has to taste all those experimental workings (sly smile now showing). Can’t wait for the taste tests to begin.

For the fifth year now, on Saturday, December 10th, our association will be putting on this event. Here’s what it includes.

  • Nine unique bed and breakfasts included on the tour.
  • Yummy cookies & treats (2 per inn) with recipes to add to your collection.
  • Holiday decorating ideas from each of the beautifully decorated inns.
  • A chance to relax away from the hustle and bustle of the city.
  • Finish your shopping in Eureka Springs’ unique shops and art galleries.
  • Enter our giveaway contest for a chance to win one of three $100 gift certificates good at any of the Sweet Treats Cookie Tour participating inns.

Will post more on the cookie tastings as they happen. Jan promised me a new cookie recipe a week.

Lemon Ricotta Pancake Recipe from our Kitchen

July 10th, 2011

We received the following post on our Facebook Page the other day. “We LOVED our stay at 5 Ojo Inn Bed and Breakfast and we can’t wait to come back with the in-laws! If you get a chance sometime I would love the recipe for those Lemon Ricotta Pancakes – my hubbie is already bugging me to make them! 🙂

Well Christine, here it is. Enjoy!!

Lemon Ricotta Pancakes

—– Pancake Batter —–
1 1/8 cup flour, all-purpose
1 1/2 tablespoon Sugar
3/4 teaspoon baking powder
3/8 teaspoon baking soda
3/8 teaspoon Salt
—– —–
2 large eggs; separated
1 1/2 tablespoon vegetable oil
1 cups buttermilk
3/8 cup ricotta cheese
3 tablespoons orange juice
3/4 teaspoon lemon extract
2 1/4 teaspoon lemon zest

—– Lemon Sauce —–
3/8 cup Sugar
3 tablespoons Butter
1 1/2 tablespoon water
3/4 large egg yolk
1 1/8 teaspoon lemon zest
1 1/8 tablespoons fresh lemon juice

1) Mix together the flour, sugar, baking powder, baking soda and salt.
2) In a separate bowl mix together the egg yolks, oil, buttermilk, ricotta cheese, orange juice, lemon extract and lemon zest..
3) Add the wet ingredients to the dry ingredients and stir until just combined.
4) In a separate bowl, beat the egg whites until just stiff. Fold the egg whites into the batter until just incorporated. Let set for 10-15 minutes.

1) Combine all sauce ingredients in a medium sized non-reactive pan. Heat over medium heat stirring constantly until the butter has melted and the sugar has dissolved on medium heat. (Stirring constantly will keep the egg yolk from coagulating).
2) Once the sauce reaches a boil, lower the temperature for one to two minutes. remove from heat and let set,. Keep the sauce warm over a very low flame or put in a pan of simmering water. keeping warm until ready to serve.

1) Heat a thin layer of butter in a large skillet.
2) Ladle the batter into the skillet to form 3-inch cakes (use a 1 oz ladle).
3) Cook until small bubbles form and the edges begin to brown.
4) Turn and cook for 1 to 2 minutes longer, until just cooked through.
5) Drizzle each serving with two tablespoons of lemon sauce.

NOTE: To keep the pancakes warm until all are cooked, lay the pancakes out on a towel on a cookie rack in a warming oven (about 200°F)

NOTE: Fresh fruit on top gives a nice contrast to the pancakes. We also use a heated mixed fruit compote on them.

Yield: 4 Servings. This recipe makes about 12 three inch pancakes.

Our Favorite Arkansas Blueberry Recipe

March 19th, 2011

We had a guest this weekend request Jan’s Blueberry Crumb Cake recipe that we have served here at the inn for a while now. It’s a favorite of ours and by the number of recipe requests we get, our guests also. So we decided to post it for your use. Enjoy!!

Blueberry Crumb Cake
1 package plain yellow cake mix
1 cup butter; melted
1 cup old fashioned oatmeal
1/2 cup brown sugar; packed
2 large eggs
1 teaspoon cinnamon
2 cups blueberries; fresh or frozen

  1. Preheat the oven to 350 degrees.
  2. Set aside an ungreased 13 by 9 inch baking pan.
  3. Place the cake mix, melted butter, oatmeal, brown sugar, eggs and cinnamon in a large mixing bowl.
  4. Blend with a mixer on low speed for 1 minute. The mixture will be thick.
  5. Reserve 1 1/2 cups of mixture and set aside.
  6. Spread the remaining mixture in the baking pan.
  7. Pour the blueberries onto the mixture spreading them evenly.
  8. Take the reserve mixture and spoon or glob over the blueberries.
  9. Bake the cake until light brown, about 40-45 minutes.
  10. Let cool for 30 minutes before cutting.

Hint from Jan: Arkansas Blueberries are the best for this dessert. I have tried Texas, Michigan, Maryland and Virginia blueberries.

Hint from Richard: I love to eat this while it’s still a little warm. Adds a new layer to the flavors.

From the kitchen of 5 Ojo Inn Bed and Breakfast
Eureka Springs, AR

Great fun and great food

August 25th, 2010

This last weekend (August 21st) we were part of the Alliance of Better Bed and Breakfasts of Eureka Springs August Taste of the Inns Tour. Seven different Bed and Breakfast Inns offered their favorite appetizers and special versions of a non-alcoholic cocktail. We served Tea Smoked Chicken and Tomato Tartletts and a Pear Basil Swizzle for our drink. It was a great success with everyone ending the day with a tummy full of food. If you want a copy of our appetizer recipes just let us know.

Participants also entered a contest to win some prizes, which included gift certificates to Gourmet Eureka, Keels Creek Winery and Cafe Amore. Three people also won a $50 gift certificate to the inn of their choice. Winners have been notified, so hopefully you were one of them.

If you missed this tour we have the Sweet Treats Cookie Tour coming up Saturday, December 11th. Eight bed and breakfasts will be serving some of their favorite cookies and you get all the recipes so you can make your favorites and we have more prizes to give away. It’s been written up in Taste of the South magazine so mark your calendars and get in touch with us if you want more information.

5 Ojo Inn Bed and Breakfast

Recipe for Apple Fruit Salad with Organic Honey

December 2nd, 2009

I mentioned a couple of months ago that we harvested some honey from our two beehives. Here’s a recipe we use here at 5 Ojo Inn Bed and Breakfast with our honey. We think this recipe calls for a robust flavored honey to stand up against the Granny Smith apples. Enjoy!!

Sliced Apple with Raisins, Walnuts & Honey Poppy Seed Glaze

4 medium Granny Smith apples
4 teaspoon lemon juice
1/4 cup honey
2 teaspoons poppy seeds
2 teaspoons lemon zest
1/4 cup walnut pieces
1/4 cup golden raisins

  1. Core apples and slice into 1/4 inch pieces.
  2. Toss in 2 teaspoons of lemon juice.
  3. Combine the honey, poppy seeds, 2 teaspoons lemon juice and lemon zest in a medium bowl.
  4. Toss the apple slices with the honey mixture.
  5. Arrange the slices on a plate in a fan shape. Sprinkle with walnuts and raisins.
  6. Spoon on any additional honey mixture and serve.

Yield: serves 8 (depending on the size of the apples, you can get up to 12 when you use 5 slices of apple for each serving)

5 Ojo Inn Bed and Breakfast in Eureka Springs, AR

Sweet Potato Recipe – a Favorite at 5 Ojo Inn B&B

November 26th, 2009

For the last 6 years we have had a Potluck Thanksgiving dinner here at 5 Ojo Inn Bed and Breakfast for our quaint Eureka Springs, AR neighborhood and any guests here who want to come. As our part of the potluck, we provide the turkey and a sweet potato casserole. This sweet potato recipe has become my holiday comfort food. First you take healthy sweet potatoes, combine with butter and sugar and cover with a sauce made with butter and sugar. Now I have to admit all that butter and sugar kills the healthy part, but they’re just so good……

Here’s the recipe.

Sweet Potato Supreme

5-6 medium sweet potatoes
1/2 cup butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
Salt to taste
milk as needed
—– Sauce —–
4 tablespoons butter
1/2 cup sugar
2 tablespoon milk
1/4 teaspoon vanilla
1/2 cup chopped pecans

  1. Peel, cube and cook sweet potatoes until tender.
  2. Mash sweet potatoes and combine butter, cinnamon, nutmeg, sugar and salt in a 8-10 cup baking dish.
  3. Stir, adding milk if necessary until desired consistency reached.
  4. Pour sauce (see below) over casserole and sprinkle pecans over top.
  5. Bake for 15 to 20 minutes at 400°F

—– Sauce —–

  1. Combine sauce ingredients (butter, sugar, and milk) in a saucepan.
  2. Cook until bubbly and thick.
  3. Let cool and stir in vanilla.

5 Ojo Inn Bed and Breakfast in Eureka Springs AR., the extraordinary escape

Bed and Breakfast Sweet Treats Cookie Tour

November 15th, 2009

This will be the third year that a group of bed and breakfasts in Eureka Springs will be doing a cookie tour. The Alliance of Better Bed and Breakfasts in Eureka Springs, Arkansas will have eleven of their B&B members on the tour where people will be able to sample 22 different varieties of cookies, collect your favorite recipes, garner some holiday decorating ideas and enter a contest for a chance to win one of three $100 gift certificates valid at any of the Sweet Treats Cookie Tour participating members.

When the blues make you happy!

June 17th, 2009

We’re experiencing the blues and couldn’t be happier. Why, because it’s the time of year when, assuming Mother Nature has been good to us, fresh blueberries are ripe for picking in Eureka Springs, Arkansas.

Every year we visit Ashley’s Blueberry Farm where Ashley grows organic blueberries. We pick up anywhere from 15 to 20 gallons of fresh, right off the vine blueberries. They are the plumpest, best tasting blueberries we have tasted. We’ve tried some from other states in our recipes, and these have always tasted better.

If you have a chance, pickup some fresh blueberries from the store. Lay them out in a layer on a pan and freeze them. Once frozen, put them in a Ziplock bag getting out as much air as possible. When you want to use some blueberries, take what you need out of the bag and seal it back up. Rinse the blueberries well and use them in a recipe like our Blueberries and Cream (see below). We’ve found that blueberries keep well for about 1 year.

5 Ojo Inn Bed and Breakfast
Blueberries and cream
(Serves 1)

1/2 banana; sliced
1/8 cup half and half
1 teaspoon Sugar
vanilla; (to taste)
seasonal fruits
3 tablespoons blueberries

This recipe is for one serving of Blueberries and Cream. For more servings,
scale the recipe accordingly.

Cut the banana into pieces and put into serving cup.

Mix the half and half, sugar and vanilla (the amount depends on how much of
a vanilla taste you want; experiment until it is to your liking. We use
1/8 to 1/4 teaspoon). Stir until the sugar is dissolved.

Cut the seasonal fruit into appropriate pieces and arrange on the plate
where you have placed the serving cup.

Just before serving, add the blueberries to the serving cup. More or less
blueberries can be used, depending on your taste. (Adding the blueberries
to far ahead of serving will cause the liquid to take on a bluish tinge).

Enjoy…..Richard and Jan