Glendeven Inn, Mendocino, CA

After intensive research on b&bs and places to stay along the PCH, we settled on the farmstead Glendeven Inn in Mendocino and more specifically the Eastlin Suite. We loved the comfortable atmosphere, the complimentary baked treats in the common area, our gourmet breakfast and feeding the llamas and chickens.



Upon entering our room, we were surprised by the dense and fudge chocolate brownies and a bag of chicken feed to feed the chickens the next day._MG_9456

The checkerboard seats (which recline) were cozy and great to read food magazines and sit by the fireplace._MG_9477

We loved the bookcase (for many reasons) but namely select a few books to read in the evening and early morning._MG_9478

In the morning we woke early (7am) to feed the llamas. The gate is quite effective._MG_9482




We enjoyed a delicious crustless quiche, fresh squeezed oj and coffee for breakfast._MG_9570

The baked pear with granola and berries was a nice starter and such a great idea._MG_9566

We also loved the assorted bread including our favorite of zucchini bread._MG_9565

After breakfast, we had the best time feeding the chicken feed to all the roosters and chicks._MG_9584


We highly recommend Glendeven for a weekend away. There is limited cell phone service, so one really does unplug for the weekend or you can use the hotel’s free phone. We stayed  at the Inn when the Glendeven Inn restaurant Bistro 150 was not open, however would definitely be interested next time!

Glendeven Inn Restaurant on Urbanspoon

Oreo Caramel Brownie Bites

After making Birthday Oreo Cheesecake Brownies, we were looking forward to making another oreo inspired brownie. Using brownie mix, a bit of caramel topping and broken oreos, we made mini oreo brownie caramel bites. The caramel and brownie were soft and fudgie and the oreo flavor really made the bites chocolatey and creamy. These were gone in a few minutes.

  • brownie mix
  • cooking spray
  • caramel topping (caramel sauce for ice cream)
  • oreos

Preheat oven 350 degrees. Using brownie mix, prepare as directed. Add mini muffin liners to tin and spray muffin liners. Add one teaspoon of brownie batter at bottom of each tin. Add 1/2 tsp of caramel topping into each tin. Then add one quarter oreo into each center. Cover mini muffins with 1 tsp of batter. Add one more 1/4 full oreo or 1/2 oreo top onto mini brownie. Bake for 20-24 minutes. Cool completely before removing.

Peanut Butter Candy Brownies

Reese’s pieces candy are one of my favorite movie theater candy and their candy coated sweet peanut butter flavor works really well with fudge brownie. The candy coating provides a nice texture and color to the brownie as well.

Adapted from Hershey’s

  • 1 package (19.8 oz.) fudge brownie mix
  • water
  • vegetable oil
  • eggs
  • 1-1/2 cups Reese’s Mini Pieces Candy, divided
Heat oven to 350°F. Grease bottom of baking pan. Prepare brownie mix as directed on package for fudge-like brownies. Spread half of brownie batter into prepared pan.
Sprinkle 3/4 cup candies over batter. Carefully spread remaining batter over candy. Bake 28 to 30 minutes or until wooden pick inserted 2 inches from side of pan comes out clean. Remove from oven to wire rack; cool slightly.
Sprinkle and gently press remaining 3/4 cup candies over top of baked brownies.

Creme De Menthe Brownies

I love the flavor of creme de menthe after dinner chocolates. They are smooth creamy and nice and minty and paired fudgey brownies within and on top, the double chocolate and mint brownies are incomparable. These are a winner and will be made again.

Adapted from Lovin’ From The Oven

  • 1 package (19.8 oz.) fudge brownie mix
  • water
  • vegetable oil
  • eggs
  • approximately 1/2 cup (or however much you please) of chopped Andes mints (reserve half for the top layer)

Preheat oven to 350 degrees F. Grease 9 x 13 pan.  Prepare brownie mix as directed on package for fudge-like brownies. Add half the chopped Andes mints. Pour into greased pan and bake for 20-25 minutes.

Immediately when the brownies come out of the oven, layer the top with other half of the chopped Andes mints (or however many it takes to cover the surface).  Cool and enjoy.