This is a great recipe and we are so grateful to Cook’s Illustrated that they shared it online. It’s rare that we find a recipe and don’t feel it needs some tweaking. We only reduced the amount of cream of tartar by half as we like the slightly torn look of the soufflés. You can also skip the cream of tartar altogether, but the soufflés will deflate more and not look quite so appealing if…... view full recipe
This is one of our guest's favorite cookies! And funnily enough, I found it in a German cookbook (by Tanja Dusy) which is called "US-Bakery." Whenever we put them out, they are gone very quickly. They are chewy in the center, and very, very chocolatey! That's the point of a chocolate cookie, don't you agree! Make sure you don't bake the cookies too long; they will be gooey in the middle when you take them…... view full recipe
This recipe has been handed down through our family for over a century. You can make it in one large cake pan or many smaller Bundt pans. You just need to monitor the baking time depending on the size of pan you use.... view full recipe
Nectarine & Blueberry French Toast Casserole
Best when made with local nectarines and blueberries. We love the nectarines from Chiles Peach Orchard.... view full recipe
We love serving homemade ice cream to guests. Since it's peach season here in Charlottesville we make our own peach ice cream and top it with peach sauce. There are a couple of peach orchards nearby that you can pick your own for an afternoon adventure or buy some already picked.... view full recipe
Since I am always looking for new cookie ideas I was fascinated when I stumbled upon a Corn Cookie that is sold at Momofuku Milk Bar in New York City. Christina Tosi developed the recipe for this very popular cookie. I loved it the first time I tried it. However, I wanted a bit more depth to the flavor instead of just corn & sweetness. So I experimented with several herbs and spices that go…... view full recipe
Caramel Walnut Blondie Cookies
With a name like this these cookies have a lot to live up to! I love Blondies but don't always want to have a bar cookie. So I took some of the same flavorings as the bars and made them into a drop cookie. Normally I use pecans in my Blondies but decided to mix it up and use walnuts instead. Instant hit with Dan and the guests.... view full recipe
Rosemary Shortbread with Red Pepper Jelly
There is something about the favor and aroma of rosemary the signifies the holiday season for me. I found a recipe for Rosemary Shortbread Linzer Cookies with Red Pepper Jelly in the November/December issue of Bake: Baking from Scratch. Of course I adapted it slightly to meet our taste preference (slightly more rosemary, less pepper). We hope you enjoy them!... view full recipe
We love making this dish for our guests breakfasts. It quickly became a favorite.... view full recipe
This is a quick and easy dessert to serve to guests on national holidays. It is specially good in the summer with fresh, local fruit.... view full recipe
Honey, Pecan & Craisin Granola
We love granola here at Foxfield Inn. This recipe is particularly good served with some of our Honey Vanilla Greek Yogurt. Adapted from a recipe by Cook’s Country, October/November 2016... view full recipe
White Chocolate Macadamia Nut Cookies
One of our team members does NOT like chocolate (how that can be I do not know!). So for her I came up with this easy to make variation of our Chocolate Chip Cookie (which is our most requested recipe).... view full recipe
These are decadent cookies that do not last long on the cookie plate in the guest pantry. Adapted from a recipe by America's Test Kitchen.... view full recipe
Oatmeal Cranberry White Chocolate Cookies
There is nothing like a good oatmeal cookie with a cup of tea in the afternoon. This one is extra special due to the white chocolate chips and cranberries.... view full recipe
YUM! Fresh out of the oven they smell so good. These are by far the most popular cookies we serve here at the inn.... view full recipe
