Thursday, October 31, 2013


Happy Halloween from Mike Wazowski!

I hope you all had a great Halloween!

Monday, October 21, 2013


Today Jack is 4....I can't believe it has been 4 years already.  We had a party with his friends over the weekend, ate, lots of cake and Jack opened tons of presents.  Last night when we were talking about his birthday he said to me "I want to stay 3 forever, I like being 3".  I feel  the same way.  Happy Birthday.

Sunday, October 13, 2013

Pumpkin Chocolate Bundt Cake

The above picture does not do this cake justice.  This is one of the moistest, simple yet delicious tasting cakes I have made.  Making this made me realize how much I love a bundt cake. There is just something about it. 

Anyways, my love of pumpkin continues with this recipe, and if you are a pumpkin lover, I suggest you give this one a try. 

Marbled Pumpkin-Chocolate Bundt Cake
 Serves: 12

  • 2⅔ cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 2 teaspoon(s) baking soda
  • 1 teaspoon salt
  • 2 stick(s) (1 cup) butter, softened
  • 1¾ cup(s) granulated sugar
  • 4 large eggs, at room temperature
  • 2⅓ cup(s) canned 100% pure pumpkin
  • 6 ounce(s) semisweet baking chocolate, melted as pkg directs and cooled
  • 2 teaspoon(s) vanilla extract
  • 2 teaspoon(s) pumpkin pie spice
  • Garnish: confectioners’ sugar

  1. Heat oven to 350°F. Coat a 10-in.-diameter (12-cup) bundt pan with nonstick spray.
  2. Mix flour, baking powder, baking soda and salt in a medium bowl. Beat butter and sugar in a large bowl with mixer on high speed 3 minutes or until pale and fluffy. On medium speed, beat in eggs, 1 at a time. On low speed, beat in pumpkin (mixture will look curdled), then flour mixture until just blended.
  3. Pour 1⁄2 the batter into another bowl. Stir melted chocolate, then vanilla into 1 bowl, pie spice into the other. Alternating batters, drop large spoonfuls into bundt pan. Run a knife through batters to marbleize. Smooth the top.
  4. Bake 1 hour or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes (cake may settle a bit). Invert cake on rack. Turn cake right side up and cool completely.
  5. To serve: Place on a large cake plate; surround with pumpkins and leaves. Sprinkle with confectioners’ sugar.