Sunday, August 30, 2009

Grandma's birthday

Grandma Barb went and had another birthday... So, we felt the need to celebrate!

Auntie Sara & uncle Josh came early. Sara trimmed all the kids' hair (boy, is she cheap labor!?)

While uncle Josh kept the boys occupied. Brennen ran circles around Josh & Rhys playing catch. Round and round and round he went....

Sara told the boys to "shhhh" and Cael happily oblilged... Such an easy toddler!
I made basic BBQ fare: hamburgers, potato salad (with and without egg), pasta salad watermelon and chips. Dessert, on the other hand, needed to be special. I made a scrumptious Chocolate Sour Cream Bundt Cake (see recipe at bottom of this post). It was fabulous topped with some fresh whipped cream and fresh rasberries.

No birthday cake (even an unfrosted, bundt cake) is complete without a candle!
Following a whole lotta eating, we played a new card game. Yes, we deviated from our standard Rage game and played "Swap" instead.
It's a bit violent, but much fun. Even Rhys & Kjersten were able to play. Obviously, the hand slapping was the most entertaining!

Chocolate Sour Cream Bundt Cake~ America's Test Kitchen
Serves 12 to 14


Cake Release
1 tablespoon butter, melted
1 tablespoon cocoa

¾ cup Dutch-processed cocoa (2 1/4 ounces)
6 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso powder (optional)
¾ cup water (boiling)
1 cup sour cream, room temperature
1¾ cups unbleached all-purpose flour (8 3/4 ounces)
1 teaspoon table salt
1 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), room temperature
2 cups light brown sugar (14 ounces)
1 tablespoon vanilla extract
5 large eggs, room temperature
Confectioners' sugar for dusting
1. FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350 degrees.
2. FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.
3. In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
4. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes.
5. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours.
6. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges; serve with Tangy Whipped Cream and raspberries, if desired.

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