The Carriage House Inn Bed and Breakfast, Lynchburg, VA is proud to announce that we have been chosen as a “Top 10 B & B in the US” of BedandBreakfast.com in the best of BedandBreakfast.com awards.
The Carriage House Inn is recognized as tops in the country providing the best travel experience, hospitality and customer service, according to the seventh annual Best of BedandBreakfast.com awards, 2011-2012.
Award winners are selected based on the quaility and quantity of the traveler reviews from the past year on BedandBreakfast.com, as well as the quality of the inns’ photos, listing descriptions and overall online customer experience on BedandBreakfast.com.
“The Best of BedandBreakfast.com Award winners, including The Carriage House Inn, really exemplify the special experience that travelers expect from staying in a bed and breakfast,” says Martin Slagter, vice president of HomeAway, Inc, which owns BedandBreakfast.com. “Take one look at The Carriage House Inn’s reviews and you’ll see guests who share stellar accolades for its accommodations, breakfasts, amenities and outstanding hospitality and service.”
Is it time for you to discover why we have been honored to recieve this special award? Call us at 434.846.1388 or visit our web site at www.TheCarriageHouseInnBandB.com. We look forward to welcoming you as you travel to/through Lynchburg or as a close to home getaway for the locals.
The Carriage House Inn Bed and Breakfast, in Lynchburg Virginia, proudly presents it’s signature recipe for the month of January. Filled with antioxidants but at the same time decadently delicious this breakfast is good for you and a treat!
- 2 3/4 cups flour
- 1 teaspoon salt
- 5 1/2 tablespoons sugar
- 1/2 tablespoon baking soda
- 1 tablespoon baking powder
- 3 large eggs
- 3 cups buttermilk
- 2 tablespoons butter, melted
- 1 large sweet potato, roasted and cooled
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
Candied Pecans: recipe follows
Toasted Coconut: recipe follows
In a large bowl, combine the flour, salt, sugar, baking soda and baking powder. Separate eggs. Beat egg whites until foamy and soft peaks form.In a separate bowl, whisk together the buttermilk, egg yolks and melted butter. Gently fold egg whites into wet mixture. Add wet mixture to the dry. Peel and mash sweet potato, in a separate bowl, add honey, cinnamon and nutmeg, mix well. Gently fold sweet potato mixture into the pancake batter. Let batter stand at least 1 hour (or you can make it a day ahead).
Heat a skillet or griddle over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately garnished with candied pecans and toasted coconut.
- 1 cup chopped pecans
- 1/2 tablespoon butter
- 1/2 tablespoon honey
Heat a medium skillet over medium heat. Add all ingredients and cook until the pecans are lightly browned and caramelized, about 8 minutes. Remove from heat, cool, store in an airtight container.
- 1 cup sweetened coconut
Preheat oven to 350 degrees. Spread coconut onto sheet pan, with sides. Place in oven for about 3-4 minutes, turn coconut. Return to oven for additional 3-4 minutes, watching carefully so coconut does not burn. Coconut will be lightly browned. Store in airtight container.
Makes 24 3 1/2-inch pancakes.
We hope you enjoy this recipe from the kitchen of Lynchburg’s award winning bed and breakfast, The Carriage House Inn Bed and Breakfast. Our last guest that had this said it was the best pancake she ever had! If you hate to cook breakfast give us a call and reserve a room. We would love to serve you our legendary breakfast each morning of your stay.
The Carriage House Inn Bed and Breakfast is please to share our signature breakfast entree, for the month of December, Gingerbread Waffles. Served with a Spiced Pear & Cranberry Compote this dish is reminiscent of December tastes and scents. This is a great recipe to surprise your family with on Christmas morning!
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup molasses
- 1 cup root beer (can use a regular beer if desired)
- zest of one orange
- 1 egg, beaten
- 1/2 cup vegetable oil
Combine flour, salt, baking powder, ginger, cinnamon and cloves in a large bowl. Mix together molasses, root beer, beaten egg and oil in a medium bowl. Stir wet ingredients into dry ingredients, adding additional root beer if necessary. Place waffle batter into preheated, greased waffle iron, per manufacturer instructions. Serve with Spiced Pears & Cranberry Compote (recipe follows.) Makes 4 Belgian waffles.
Spiced Pears & Cranberry Compote
- 1 cup orange juice
- 1 cup fresh cranberries
- 1/2 cup pure maple syrup
- 2 pears, peeled, sliced and cut into large pieces
- dash of ground cinnamon, cloves & ginger
Place orange juice, pear pieces, spices and cranberries into a small saucepan. Bring to a boil, lower heat to simmer and continue heating until cranberries burst (about 2-3 minutes.) Add maple syrup and let simmer another two minutes. Keep warm until waffles are ready for serving.
The Academy of Fine Arts in downtown Lynchburg, Virginia is proud to offer a delightful holiday extravaganza.
“Dancing with Strings and Christmas Things” features exquisite dancers, fine musicians and Cantate’s angelic voices that will grace the Academy stage during this holiday season. Two shows will be offered this season: Saturday, December 17th at 7:30pm or Sunday, December 18th at 2:00pm. Ticket prices range between $13.00-$22.00 plus service fees.
Stay with us at The Carriage House Inn Bed and Breakfast for two nights, including either December 17th or 18th, 2011 and your tickets will be complimentary. One morning during your stay you will enjoy our signature dish for December, Gingerbread Waffles with Pears. Call us at 434.846.1388 to book your room, reserve your tickets and delight in a fabulous breakfast each morning.
Fine Print: You must mention the “Dancing with Strings” package when booking your reservation. Tickets are limited and must be purchased in advance. This package cannot be combined with any other offer, discount, package or voucher.
This event began in Arlington National Cemetery in 2005. The original purpose was to remember and honor the memory of veterans buried in the older section of the Cemetery, which was receiving fewer visitors each year. When a picture was placed on the internet of rows upon rows of snow-covered tombstones and green wreaths decorated with red bows, the idea went viral around the country and there was interest in duplicating the ceremony. Last year the event was held in more than 500 U.S. locations and 24 off-shore sites.
Old City Cemetery has over 2,200 veterans, representing every war from the Revolutionary War through the Vietnam War. In 2010 the DAR placed 717 wreaths, the fourth largest number in Virginia, with Arlington Cemetery being the largest.
The public is invited to this year’s ceremony. Beginning at noon the ceremony will begin with a flyover by a member of the Civil Air Patrol, followed by the arrival of seven special military wreaths accompanied by veterans in a motorcycle escort. Following a brief ceremony with DAR and community leaders everyone will be invited to help lay wreaths. Kathy, Mike and guests of The Carriage House Inn Bed and Breakfast will be assisting in this year’s ceremony to honor those who have fought for our freedoms and gave the ultimate sacrifice. We look forward to seeing you there.
**Cemetery gates will be closed to through traffic when the ceremony begins promptly at Noon.
November is the month for giving thanks and we have much to be thankful for. As you gather for the traditional Thanksgiving dinner this year think of the cranberry. What would Thanksgiving be like without turkey and of course the cranberry. We took this little red berry and incorporated it into our November signature breakfast. This month, guests of The Carriage House Inn Bed and Breakfast in Lynchburg Virginia, have enjoyed our cranberry pancakes. Of course you can enjoy this all year round, but buy your cranberries now and freeze them for use throughout the year.
- 2 cups of all purpose flour
- 2 teaspoons of sugar
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2 large eggs
- 2 cups of buttermilk
- 2 Tablespoons of melted butter plus more for greasing
- 1/2 cup of fresh cranberries
- zest of one orange
Bring 2 inches of water to a boil in a small saucepan. Add the cranberries and boil for about 2 minutes, or until they start to burst. Drain, cool for 5 minutes.
In a large mixing bowl, mix the flour, sugar, baking soda, baking powder and salt. In a separate bowl mix the eggs, buttermilk, melted butter and orange zest.
Coarsely chop the cranberries, fold into milk mixture. Gently stir the milk mixture into the dry ingredients, just until combined, stir too long or too strong and your pancakes will be tough. Batter will be somewhat thick.
Coat a large griddle with butter heat over medium heat. Using a 1/4 cup measure scoop (I use an ice cream scoop) batter for each pancake onto griddle. Cook until bubbles dot the surface, 2-3 minutes. Flip and continue cooking until browned, 1-2 minutes longer. Repeat with remaining batter.
Serve with Cranberry butter (below) and garnish with fresh cranberries.
- 1/2 cup butter, room temperature
- 1/4 cup chopped, dried cranberries
Combine butter and chopped cranberries until well mixed. Place in refrigerator until cool. Scoop tablespoon of butter onto top of pancakes and serve with warm pure maple syrup.
Hint–preheat the oven to 200 and place the pancakes in the oven while cooking the rest of them so that all of them stay warm until served.
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