Happy Holidays !!!
We are ready for todays exciting events: the sweet treat cookie tour and the preservation society tour of homes !!  Stop in for the best cookies ( champagne cake balls and red velvet cake balls) in all Eureka Springs !  See you this afternoon everyone and stay warm !  Your hosts: Catherine and Randee!

 

Tis the season.......

Many  heartfelt thanks to all of our past guests !  We had a great summer and fall season here at Red Bud Manor. Many beautiful weddings , BBQ's and family dinner events we planned and executed here at the Inn and our guests had an exceptional time at all ! Our reviews from all guests on www.tripadviser.com are 5 star excellent !  These reviews show how  superior guest service , exceptional cuisine and beautiful accommodations are appreciated by all of our wonderful guests ! 

It is that wonderful time of the year and many events forthcoming to celebrate !

We are very proud to have been invited to participate in the Preservation Society tour of homes Saturday December 7th. What and honor for us to show our beautiful bed and breakfast to these guests !

Sweet Treat Cookie tour is an exciting and delightful event Saturday December 14th ! We will once again be offering participants our famous and award winning champagne cake ball cookies and red velvet cake ball cookies. I have included the recipes for you to enjoy !

No Winter Blues this January!  Check out our amazing rate offer for any room for any date in January !  Huge Savings !!

Ho Ho Ho !  Happy Holidays to all !
Randee Ruane, CCC, CHA
InnKeeper


Champagne Cake Balls

Cake Ingredients:
1 box white cake mix
1 1/4 cups champagne (I used medium-dry)
3 egg whites
1/3 cup canola oil

Frosting Ingredients:
1/2 cup + 1 tbsp champagne
1 stick unsalted butter, at room temperature
1 1/2 cups (165 grams) powdered sugar

Candy Coating:
1 pound white or bittersweet chocolate (or both)


Preheat oven to 350F.  Grease a 9 x 13 pan with butter or cooking spray and set aside.

To make the cake, combine all cake ingredients and beat with an electric or stand mixer until well combined, about 2 minutes.  Pour the cake batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.  Set on a cooling rack and allow to cool completely.

To make the frosting, bring 1/2 cup champagne to a boil and then reduce to a simmer until it is reduced to 2 tbsp, about 10 minutes.  Allow to cool completely (I made the cake and the champagne reduction and, to allow adequate cooling time, moved onto the rest of the recipe the next day).

Add butter and powdered sugar to the bowl of a stand mixer and beat on medium speed until light and fluffy, about 4 minutes.  Reduce speed to low and slowly add the cooled champagne reduction and 1 tbsp champagne.  Increase speed to medium and beat for one minute or until well combined.

In a large bowl, crumble the cake and then add 1/2 cup of frosting.  Using your hands, incorporate the frosting into the cake until well combined.  If the cake seems dry keep adding frosting 1 tbsp at a time, up to an additional 1/4 cup, until it reaches your desired consistency (you can do some taste tests here until the taste suits you).

Using your hands, roll the cake mixture into 1 tbsp sized balls and place on a cookie sheet lined with wax paper.  Refrigerate for 1 hour or freeze for 20 minutes to firm up cake balls.

In a microwave safe bowl melt the chocolate in 30 second increments, stirring in between until almost melted.  Stir vigorously and if the chocolate is still not melted, microwave in 15 second increments until melted and smooth.

Using a spoon, take one chilled cake ball at a time and place in the melted chocolate.  Spoon chocolate over the cake ball to coat.  (Don't roll the cake ball in the chocolate or you will create crumbs that don't look pretty on your final product.)  Remove cake ball from the chocolate with spoon and very gently return to wax paper on the cookie sheet.  Repeat with remaining cake balls.

Allow to chill in the refrigerator for 1 hour and then...

Red Velvet Cake Balls

1. 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
2. 1 can cream cheese frosting (16 oz.)
3. 1 package chocolate bark (regular or white chocolate)
4. wax paper

Instructions

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)