Sunday, July 12, 2009
Monday Morning Blog
We just opened the first of nine proposed suites this past July 4th weekend. We've had other guests since then so we're off to a tremendous start. I think we've hit on something.
What we offer is peace and quiet to sooth jagged nerves plus lots of home baking to fill empty tummies. Nothing fancy - just baking like you got at grandma's house. No internet connection. No TV. No cable.
So far, our guests have come desperate for just those very basic things.
We love to entertain and have weekend guests so opening a bed and breakfast is a good fit for us. It would be a family friendly place where guests could unwind and reconnect.
Setting up the bed and breakfast wasn't hard but it took much longer than we anticipated.
Our guests came from overly crowded northern Virginia. They wanted a close to home get-away of peace and quiet. They needed a break from their hectic lives and were excited about staying in our renovated barn.
Breakfast at Cheesecake Farms Bed, Barn and Breakfast is simple, old fashioned farm fresh fare served picnic style in each suite. Guests can breakfast at their leisure without the pressure of having to get up and get going.
We call it a Virginia style, continental breakfast feast. The menu changes according to the availability with the emphasis always on home made, home grown and locally produced foods.
For the mid afternoon or late night munchies, guests find plenty of snacks waiting in their own refrigerator and private pantry.
Our first guests were thrilled and so were we. We're off to a great start!
For more information visit: http://www.cheesecakefarms.com/home/bedandbreakfast.html
Can't get to Cheesecake Farms?
Try our very special (and oh so easy) signature dessert at home.
Cheesecake Farms Peanut Butter Cheesecake Pie
Best eaten the day it's made but leftovers won't go to waste.
Makes one (9 inch) pie
Skill level: very easy
1 pint heavy (whipping) cream
1 (8 oz) package cream cheese (softened - see Karla's tip below)
1/2 cup sugar
1/4 teaspoon kosher salt
1/4 cup natural, creamy peanut butter (see Karla's tip below)
1 (9 inch) graham cracker crust
Optional garnish - additional whipped cream, salted peanuts
Beat cream until soft peaks form. In another bowl, beat cream cheese, sugar and salt together until smooth. Beat in peanut butter. Fold whipped cream into peanut butter mixture.
Gently mound into pie shell. Refrigerate, uncovered, at least 4 hours before serving - longer is OK. (After 4 hours, lightly cover pie with lid or plastic wrap if not serving right away.) Top with optional garnish, if desired, just before serving.
For best results, use cream cheese that gets firm in the refrigerator. We like Organic Valley brand organic cream cheese. It's readily available in grocery stores everywhere.
We used fresh ground, creamy organic peanut butter which had no added sugar but any natural, jar style, unsweetened peanut butter will work. Be sure to stir it well before using.