Check out all the area attractions, specials, and things to do this Valentine’s Day at VisitSouthBend.com. Also, check out this video of Rob DeCleen, Executive Director of our CVB, talking with Fox 28 News about the Valentine’s Day line-up here in South Bend/Mishawaka. Fox 28 News Segment
Ok so I’m a bit behind in blogging. Here it is winter, and my last blog says it’s fall. We have been working hard, and thought we would offer all our wonderful guests a bonus in January!
Stay 2 nights in January and only pay for 1.( You pay for the higher price night if the rates aren’t the same.)
This offer is not available in our Carriage House Suite.
This could make a great last minute Christmas Present for your sweetheart!
Call for Reservations
Check out Arts Everywhere for some great Artist’s coming to the area!
5 years ago today, we bought The Oliver Inn Bed and Breakfast! Tom and I sold most of what we had, made a life change, and packed up our things and moved here to South Bend. We love being Innkeepers! Living in downtown South Bend is great. Fabulous dining and entertainment all within walking distance. Great museums and other family fun places, like Coveleski Stadium and the East Race!
If you get the chance to come and stay with us, we would welcome the opportunity to show you some hospitality!
We are glad we live in this historic neighborhood!
Come this weekend for a Mother’s Day getaway, either Friday or Saturday. All Mothers receive one Dozen Roses and one Dozen Dark Chocolate Truffles from South Bend Chocolate. Mention our Mother’s Day Special when you make your reservation!
The daffodils are blooming, all the leaves are popping out in their fresh green color! So much going on downtown the next few weeks! It is the perfect time for a spring getaway!
We have been remodeling on of our bathrooms, and it is turning out beautifully! We have added a marble shower with a rainfall shower head and body sprays! Pictures will be done soon! Be one of the first to stay in the upgraded Clem Studebaker Room!!!
Life is so busy for all of us these days! Why not have a 3 day weekend and still go to work on Monday! If you live within 90 miles of the inn, you can arrive on Friday and stay until Monday am. I’ll pack you a special gourmet breakfast for your drive to work ( or you can still have our candlelight breakfast before you leave. If you are in the Central Time Zone you gain an hour going to work, so you can be there in no time!
Plus with our blog special you can stay for 3 nights and only pay for 2! Good through April 30th. Call the inn for specific details.
Save even more by adding our Tippecanoe Dinner package!
Coming to town to see the NCAA Women’s Basketball Tournament ( 1st and 2nd rounds)? Come and stay with us this coming weekend. For information about tickets for the tournament und.com and click tickets!
The Road to San Antonio begins at Notre Dame!
I spent the month of February posting great recipes. If any of you tried one of them, I would love to hear how you liked them!
If you haven’t tried them, you can find them by looking for recipes in my blog archives! Better yet , come to the Inn and we’ll cook for you.
Tom and I went to Austin Texas this week to a Professional Innkeeping conference. It was so informative. We got to learn what is new and upcoming in the industry. As well as meet and learn from each other as innkeepers. We are glad to be going home, to be with our guests and serve them even better!!!
Flourless Chocolate Cake
1 stick plus 2 tablespoons butter
¼ cup sugar
1 1/3 cups semisweet chocolate chips
3 tablespoons coffee
½ teaspoon vanilla
¼ teaspoon salt
powdered sugar for dusting
Grease 6 half-cup ramekins with the 2 tablespoons butter and sprinkle the inside of each one with 1 teaspoon of the sugar. Place ramekins in a 9×13 baking dish.
In a microwave-safe bowl, combine the chocolate chips, stick of butter, and coffee. Microwave for 90 seconds and then stir until smooth and creamy.
In a mixer combine the eggs, remaining sugar, vanilla, and salt. Mix until frothy and almost doubled in volume, about 5 minutes. Fold 1/3 of this mixture into the chocolate. Repeat 2 more times, until all the egg mixture has been folded into the chocolate.
Portion the batter into the 6 ramekins. Add enough water to the pan to come up halfway on the sides of the ramekins. Bake about 20 minutes. The edges will just be setting and the cake will have risen slightly. Cool slightly and the loosen the edges with a dull knife. Invert each cake onto a plate and then flip back over so the top is facing upwards. Cover and refrigerate.
Just before serving, sprinkle with powdered sugar.