Month: April 2018

Booking Direct

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Why It’s Important to be Booking Direct:

I don’t want to beat a dead horse, but I do want to talk a little bit more about the importance of booking direct.  Again, I can only speak directly for Carriage Corner.Why Book Direct

Best Rates:

When you book direct with us you get the best rates around.  We know you’ve all seen the commercials for whichever website compares prices – but did you know that they DO NOT include the price for booking directly with you?  And if the rate is significantly lower at one OTA, that most likely the play you are booking at hasn’t authorized that price, but the OTA is offering a special rate to get you to book with them.

Ease of Booking:

Multiple ways to book your room.  Not only can you click through to our website to book the Log Cabin Room, but you can also call us at 717-768-3059, text us at 717-768-3059, send a direct message through facebook or instagram, or just leave a comment on a post saying you’d like to book a certain day.  Ever tried getting a hold of a person at one of the OTAs?

Cancellation:

We understand when you have to cancel and will work with you.  Most times, your deposit will be applied toward a future stay within a set time period (generally 3 months).  When you book through an OTA and you need to cancel – we find that’s when guests can find our phone number.  Unfortunately, we cannot cancel a reservation you made through an OTA.  So when you are the midst of a hurricane and you need to cancel your reservation, sadly we are unable to help you. book direct - the owners will do a happy dance

Deposit:

When you call Carriage Corner to book, we rarely take a deposit.  WE do this because we pay credit cards fees every single time we process a credit card.  So if you book and pay a deposit – we pay a fee.  Then when you arrive and pay the balance – guess what?  We pay another fee just for running your card.  This is in addition to the percentage of the fee that the credit card processing company takes.  We try to limit the number of fees we pay on each booking to help keep our costs and thereby our room rates as low as possible.

Availability:

Because we are a bed and breakfast, each of our rooms is different.  They have different names and similar – but different amenities.  So, when they are listed with an OTA – it will always says – book now only one room left.  That doesn’t mean we only have one room left – it means that style of room is the only one of it’s kind, and remember we have 5 styles of rooms.  If you are looking at our website or talking to one of us, you can see exactly what is available for the date you are interested in.

#bookdirectYou will also get all all of the details regarding a specific room.  For example all of our rooms have private baths, but if you are looking at an OTA and you don’t click on the actual room info, you’d never know that the bathroom for Dahlia is across the hall.

Finally – did you know, our website is almost always available for 1 night bookings – even on the weekends.  The except is holiday weekends.  But, we don’t open the weekend up to 1 night booking until much closer to the weekend.

Small Business:

Also – when you book direct – you are supporting a small business who lives and works in the community you are visiting.  We the opportunity to get your food preferences.  We also have a chance to find out if there is a special reason you are coming to visit – a birthday or anniversary – and help you plan something special.

So – regardless of where you are staying – call the bed and breakfast or visit their website.  And don’t be fooled by the “Book Now” button when you google them.  That button will send you directly to an OTA who bid the most on getting it.  I find that many of our guests think they were booking directly with us by clicking that button and were sad to find out they weren’t.  For more information on booking direct – check out this post!

We look forward to meeting you and helping you plan the perfect get away in Amish Country!  Give us a call and book a stay in any one of our quilt themed rooms.

3 Great Places to Get Ice Cream in Lancaster County

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Since purchasing a bed and breakfast in Lancaster County – my world revolves around food.  Seriously, it’s all about what to make for breakfast; where I can find good local produce; finding the freshest local eggs – and good Lancaster County Ice Cream.

Lancaster County Ice CreamWhile we really enjoyed doing the Turkey Hill Experience and suggest it as great rainy day or Sunday activities for our guests.  One of my favorite things to do is to stop by Lapp Valley Farm and get ice cream.  Go prepared because they only take cash – but the ice cream is made right there at the farm and it’s creamy and delicious!  Lapp Valley is located closest to Carriage Corner and we’re happy to show you were it is on the map.

Another place worth stopping to get the ice cream?  Strasburg Creamery.  Not only is their ice cream delicious, but our guests have been known to purchase bags of the broken waffle cones to take home and snack on until their next visit.  Strasburg Creamery is open on Sundays!

Finally – don’t forget to head out to Fox Meadow Creamery and maybe have some lunch before your ice cream.

With 3 great places to get ice cream you’ll want to stay at least 3 nights so you have time to check out each one!

Lemon Blueberry Ricotta Baked French Toast

By / Carriage Corner, Food, Recipes / Comments Off on Lemon Blueberry Ricotta Baked French Toast

In this month’s edition of What’s Cooking at Carriage Corner – I’ve been working on something new.  Lemon Blueberry Ricotta Baked French Toast – Whew!  That’s a mouthful.  It’s been a minute since I’ve shared a recipe, so clearly it’s time.  You can ask Mr. Carriage Corner – bit I get bored with my recipes and making the same things all the time.  Part of the ‘fun’ of having a B&B is getting to try out new things all the time.

I love lemon and blueberries.  Put them together and I am one happy camper.  So, while my regular baked french toast recipe {I use Pioneer Woman’s recipe for the custard, but use sweet bread and add fruit and nuts} which is full of custard-y goodness I went in search of a new one.  As is almost always the case, I went looking for recipes to start with by doing a search of the main ingredients I wanted to use:  Lemon Blueberry  Ricotta.  I found a couple {Self Proclaimed Foodie and Well Floured} and combined and adapted to come up with what I’m using.  This is my version.

Carriage Corner RecipesLemon Blueberry Ricotta Baked French Toast

Ingredients:

  • 2-3 tubes Pillsbury crescent dough – baked and cut into cubes
  • 1 cup full fat ricotta cheese
  • 1 cup heavy cream
  • 3 eggs
  • 3T sugar
  • 2T vanilla extract
  • juice & zest from 2+ lemons
  • 1 1/2 cups blueberries – fresh or frozen

Directions:

Bake the crescent dough according to the directions.  I have found you can just lay it out on parchment paper and bake.  No need to roll into little crescents before you cut.  You can also use store bought croissants or any other fluffy bread.

In a large bowl mix ricotta, eggs, cream, sugar, vanilla, lemon juice and zest.  I like things lemony, so I tend to use the zest and juice from at least 2 lemons but will often use up to 4.  {I’m also thinking about adding lemon curd into this mix, or maybe just serving on the side.}  Add the bread and stir to combine.

Spray an 11×13 baking dish with cooking spray, spread half the bread mixture evenly over the bottom of the pan.  Sprinkle liberally with blueberries.  Top with remaining bread and blueberries.  Make sure you scrape all that yummy ricotta mixture out of the bowl and into the baking pan.

Cover tightly and refrigerate overnight.

In the morning, take the casserole out of the fridge to come up to room temperature while the oven is warming up to 350*.  Also, make a streusel topping:

  • 1/2 C flour
  • 1/4 C packed brown sugar
  • 1/2 t cinnamon
  • 4T melted butter

combine everything until crumbly.  Sprinkle over the top of the casserole.  Re-cover and pop into your preheated oven for 45 minutes.  I leave the pan covered until the last 5 minutes or so.  Otherwise I find the top gets dried out.  You want it to be golden but not dried.

Let cool for about 5 minutes before cutting into 12 pieces.  Once it’s on the plates, sprinkle with powered sugar and serve with a little dollop of lemon curd.  I think this would also be amazing for dessert served warm with lemon sherbet {told you – I love lemon!}

Try this for your next family gathering or church potluck.  Or if you aren’t a fan of cooking – book a room and ask if it’s on the menu 😉