Thursday, March 10, 2011

Buttonwood Inn Guest Room Amenities

Bill and I are always thinking of ways to make our inn comfortable and inviting for our guests without them having to ask for anything.  Last year, we added flat screen TVs/DVDs to the remaining guest rooms without them.  Guests can either turn on the news and weather, view their favorite TV show, or play any one of the 300+ DVDs in our Mt. Surprise Room. 

I also bought a few interesting coffee table books for our Living Room like: 

"Bears:  A Brief History" a short read about people's encounters with this mysterious and fascinating animal throughout the centuries all over the world.  Most of our guests are excited about the prospect of sighting a bear when they arrive at The Buttonwood Inn. 

"Space" shows never before seen NASA photos taken in outer space.  One could exlore the universe for hours.

"Smithsonian Natural History" compendium depicts crisp photos and descriptions of all flora and fauna on our "good" Earth.

We also display the "National Geographic World Atlas" so our guests can explore other parts of the world with the aid of our magnifying glass.

Responding to guests requests for the best hiking trails, we also furnished the inn with AMC Hiking Guides and maps to trails of various levels of difficulty to help them plan their daily hikes.

Deneen Pottery now supplies us with hand-thrown inividually made stoneware mugs (previously mentioned on our Blog), which most of our guests have been purchasing as keepsakes!

In our guest rooms, we've upgraded our bathroom towels which are provided by The Turkish Towel Company.  Many guests enjoy using them because they are larger than most towels and, of course, more absorbent and plush.

We also installed shower gel, shampoo, and conditioner dispensers in our showers that are filled with hand-made soap products and mixed by us with a refreshing scent called "Spring Rain."

Check out our Guest Rooms page from time to time to see what else we may be adding to our guest rooms and common rooms for the enjoyment of our guests!  Better yet, book on-line or call us at 1-800-258-2625 to reserve a pleasurable time at The Buttonwood Inn!

Wednesday, March 2, 2011

Two Weekends in March to Sample Maple Treats

On March 19 & 20, the NH Maple Producers are sponsoring an event at over 60 sugarhouses across the state where you can sample their maple syrup products.  The sugarhouses will be open to the public who want to see how maple syrup is made during this time of year. 

The following weekend, March 26 and 27, The Buttonwood Inn, along with other inns in the Bed & Breakfast Inns Mt. Washington Valley association, will host an inn-to-inn tour for guests who stay with us.  Participants will sample sweet or savory treats at each of the inns, learn about “sugaring” at maple sugar houses, and visit participating “Maple Country Partners” shops and vendors along the way.

Those participating in the Maple Madness "March" will have the opportunity to gather points toward winning prizes as they travel a specific tour route guided by directions "riddled with clues." The ticket holder who scores the most points will win a $200 certificate good toward a two-night stay at a participating BBInnsMWV Inn.

Join us at The Buttonwood Inn for this enjoyable and fun event and book on-line or call us to reserve at 1-800-258-2625!

Tuesday, March 1, 2011

Baked French Toast Recipe Published in Pamela Lanier Cookbook

Bill and I were asked to submit our Pecan and Wild Maine Blueberry French Toast recipe (our signature breakfast entree) to be published in Bed and Breakfast Guide for Food Lovers, Bed and Breadfast Collection by Pamela Lanier.  Our recipe is one of 130 recipes submitted by various B&Bs in each of the 50 U.S. states, ranging from sweet and savory entrees to muffins and coffee cakes.

We sold three autographed copies so far and have more books available for purchase at The Buttonwood Inn.  The book is also available at and

22nd Annual Chocolate Festival Was a Success!

Our 22nd Annual Chocolate Festival was very successful this year with over 700 folks going to the various inn and business stops in North Conway enjoying chocolate treats of all varieties!  Our guests very much enjoyed the event because they cross-country skied the Mt. Washington Valley Ski Touring and Snowshoe Foundation trails, which allowed them to enjoy the guilty pleasures of chocolate while burning off the calories.

At The Buttonwood Inn, participants sampled a dark chocolatey Texas Sheet Cake iced with chocolate ganache and topped with toasted pecans. 

If you enjoy chocolate, book on-line or call us at 1-800-258-2625 now to reserve a two or three-night package for the 23rd Annual Chocolate Festival on February 26, 2012!



2 cups unbleached all purpose flour
2 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
2 large egg yolks, room temperature
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces semisweet chocolate chips
4 tablespoons unsalted butter, plus extra for the pan
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed cocoa powder

Chocolate Ganache Icing

8 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup Dutch-processed cocoa powder
1 tablespoon light corn syrup
3 cups confectioners' sugar
1 tablespoon vanilla extract
1 cup toasted pecans, chopped

For the Cake

Preheat the oven to 350 degrees.  Grease with butter an 18 by 12-inch rimmed baking pan. 

Combine the flour, sugar, baking soda, and salt in a large bowl.  Whisk the eggs, yolks, vanilla, and sour cream in another bowl until smooth.  Heat the chocolate, butter, oil, water, and cocoa in a large saucepan over medium heat, stirring occasionally until smooth, about 3-5 minutes.  Whisk the chocolate mixture into the flour mixture until combined.  Then whisk the egg mixture into the batter and pour into the baking pan.  Bake until a toothpick inserted into the center of the cake comes out clean, about 18-20 minutes.  Transfer to a wire rack.

For the Icing

About 5 minutes before the cake is done, heat the butter, cream, cocoa, and corn syrup in a large saucepan over medium heat, stirring occasionally until smooth.  Remove from the stove and whisk in the confectioners' sugar and vanilla.  Spread the icing over the hot cake and sprinkle the pecans over it.  Let the cake cool about 1 hour, then refrigerate for 1 hour until the icing is set.  Cut into 3-inch squares.