Fridays on the mountain…

Fridays on the mountain are always a bit laid back,  after running all week its nice to just sit on the deck and welcome the start of the weekend…..some of my neighbors join me……

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The bird feeders are at standing room only! I think we need to start taking reservations. A new family of deer have come to live here, we have six “Bambie’s” running through the River Birches all day, what a comedy show!

deer 1

And of course there is the troop of turkeys that love what the Nuthatches and Wrens are dropping into the grass….
The crows are busy patrolling the ridge and are squawking up a storm….I think they got a whiff of the chocolate cake that’s in the oven!

turkeys 1

cake 4
What better way to start the weekend than with chocolate and strawberries and a dollop of whip cream……sigh…there goes the diet!

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I baked this chocolate Bundt cake this morning and the  house smells like the Willie Wonka chocolate factory!

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I decided to dig out my old strawberry basket, I bought this in 1980 in a little shop in New Hope, Pa…..one of my favorite places..

Here is my favorite Bundt cake recipe from Martha Stewart:

FOR THE CAKE
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup whole milk
• 1/2 cup sour cream (4 ounces)
• 8 ounces (2 sticks) unsalted butter, plus more for pan
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped walnuts (optional)

FOR THE GLAZE ( I omitted the glaze – I prefer whip cream)
• 3 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons Cognac or rum (optional)
• Tangerines, for serving

Directions:

1. Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl.
2. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Fold in walnuts, if using. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. (Cake will keep for up to 1 day.)
3. Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and Cognac or rum, if using, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake. Slice, and serve with tangerine segments.

Well, there’s the start of my weekend…..I hope yours is filled with laid back afternoons and chocolate cake!

Country Hugs,
Lois

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Comments

  1. I had to pin that cake for later. It looks wonderful, but I’m on a diet too LOL

    I love seeing all the wildlife in your yard 🙂

    xo,
    rue

    • Thanks Rue! I love watching them…..Bradford the Bear has been missing for several weeks now, but I’m sure h will be back soon!

      Hugs,
      Lois

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