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Posts Tagged ‘Bed & Breakfast Recipes’

Recipes from the Kitchen of A Bed of Roses- Chocolate Thumbprint Christmas Cookies

December 21st, 2016 by abedofroses

cookies with chocolate middles

These will go quickly!

It’s time to bake Christmas cookies! These little gems are baked from a favorite family recipe that my sister Marianne passed along to me. We double this recipe to bake enough each year to give as gifts. They are highly prized favorites in our house! We pack them into holiday cookie tins along with our Swedish Spice cookie cutter cookies and cinnamon and nut filled horns of plenty. They are baked first and cooled before making the melted chocolate drops for the middle. You can make the dough ahead of time too. Just roll the dough into balls and place in a single layer on a glass baking dish.  Put in the freezer for 1/2 hour, then drop into a zip lock bag and return to the freezer. You can later defrost as many as you like. Just bake and spoon the melted chocolate into the thumbprint so they’ll be fresh and yummy for your guests!

For the cookies:

  • 1/2 cup butter, softened
  • 1/2 tsp salt
  • 1 tsp real vanilla, like Madagascar
  • 1/2 cup brown sugar
  • 1 1/2 cups flour
  • 2 Tbs milk
  • 1/2 cup chopped semisweet chocolate
  • Confectioner’s sugar

For the chocolate filling in the middle:

  • 3/4 cup semisweet chocolate
  • 1 Tbs. shortening
  • 2 Tbs. white corn syrup
  • 1 Tbs. water
  • 1 tsp. Vanilla



  1. Preheat oven to 350°.
  2. Beat butter, salt, vanilla and brown sugar until light and fluffy.
  3. Blend in flour, milk and chopped chocolate.
  4. Roll into balls, about 1 Tbs. each, and place on a cookie sheet. Press thumb in the middle of each to form a depression for the filling.
  5. Bake 10-12 minutes.
  6. Let cool slightly then roll each cookie in confectioner’s sugar. Cool completely on a wire rack.

To prepare filling:

  1. Melt chocolate in a double boiler with the shortening, stirring frequently.
  2. Cool slightly, add corn syrup, water and vanilla.
  3. Spoon into the center of each cookie.

Recipes from the Kitchen of A Bed of Roses: A Springtime Asparagus Goat Cheese Tart

April 22nd, 2013 by abedofroses

Asparagus Goat Cheese Tart

A light springtime tart

It’s finally Springtime! One of the harbingers of Spring that I really look forward to is tender fresh asparagus that hasn’t been shipped all the way from Peru! One of my favorite ways of enjoying asparagus is in a light tart with local goat cheese paired with a minted fruit salad of fresh strawberries, pineapple and sliced kiwis.



  • One 1/2-pound frozen puff pastry sheet, thawed
  • 1/2 bunch scallions (white and pale green parts only), sliced thin (around 1/3 cup)
  • 1 tablespoon unsalted butter
  • 1/2 pound asparagus, trimmed and cut diagonally into 1/4-inch-thick slices, reserving tips
  • 2 large eggs
  • 3-ounce log soft mild goat cheese
  • 2/3 cup milk
  • 1/4 teaspoon salt
  • 2 tsp finely chopped fresh tarragon leaves or 1/2 teaspoon dried, crumbled


  1. On a lightly floured board, roll out pastry into a 14-inch square and fit into an 9-inch tart pan with a removable fluted rim.
  2. Roll a rolling pin over top of tart to trim pastry flush with top of rim. Chill pastry shell while making filling.
  3. Preheat oven to 425°F. with a baking sheet on lowest rack.
  4. In a small skillet, cook scallions in butter with salt to taste over moderate heat, stirring, until softened, about 1 minute. Cool.
  5. In a steamer set over boiling water, arrange asparagus slices and top with reserved tips. Steam asparagus, covered, until crisp-tender, about 2 minutes, and drain well, reserving tips separately.
  6. In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste. Add tarragon and pulse custard to combine.
  7. Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top. Pour custard slowly over vegetables
  8. Bake tart in pan on heated baking sheet in the oven 15 minutes
  9. Reduce temperature to 375°F. and bake tart until set, about 8 minutes. Transfer tart in pan to a rack.
  10.  Remove rim of pan carefully and serve tart warm or at room temperature.