Over the past couple of years I have developed a genuine enjoyment out of Football Sundays. Here are a few reasons I look forward to them: Food, Friends and Fantasy Football…probably in that order 😂. Typically we rotate friends houses each week, gathering to watch The Hawks and indulge in laughter, good food and libations. With the announcement of a 10:05AM PST kickoff this Sunday for the playoffs, brunching plans were set in motion early in the week.
It is a special treat when a best friend enjoys food and thinks about food and scours for recipes as much as you do. I am looking at new recipes on the daily, hourly sometimes. This common bond with food, it leads us to lots of messages back and forth like these…
Here are the brunch ideas I have been stalking over on Food52 this week…
Savory Bread Pudding with dreamy prosciutto, chevre and criminis
Just look at the photo of this Cinnamon Bread with Cream Cheese Glaze, nuff said
Scotch eggs do need to happen…one day 🤔
I am leaning toward the bread pudding and maybe the crêpes. Time will tell how ambitious I am feeling come Sunday morning.
Now, the Chocolate Bundt Cake so nice I made it twice this week. For real. The first time I made this was on Monday, when my husband jokingly requested a birthday cake out of nowhere after dinner. He did my dishes while I made the cake, fair trade. The next day, he took the leftovers to his office in the morning and said it disappeared in 45 mins.
Normally I hate baking cakes and don’t typically enjoy eating them, especially when they are chocolate. But this cake tho, so simple, you can mix it with just a whisk and it has quite a light and dense texture all at the same time. Maybe I made it last night too…
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup dutch process cocoa (good value here)
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup sour milk (2 T lemon juice or vinegar in a measuring cup, fill with milk to 1 cup line)
1 cup brewed coffee or espresso
1/2 cup vegetable oil
1 teaspoon vanilla
Preheat the oven to 350 degrees and prepare your bundt pan. Spray the inside with non-stick cooking spray liberally. You can also dust some cocoa powder on the inside after spraying and tap out the excess if you’d like extra security that it will release when flipped over.
Combine the sugar, flour, salt, baking powder and baking soda in a mixing bowl. Sift in the cocoa powder if it seems to have some lumps in it as mine always does. Give the dry ingredients a whisk together and set aside.
In a separate mixing bowl, whisk together the sour milk, brewed coffee, vegetable oil, eggs and vanilla until homogeneous.
Dump your dry ingredients into the wet and begin to whisk away. Whisk heavily for about 2 minutes or so or until your forearm cannot take it anymore. Pour batter into your prepared bundt pan and bake for about 45 minutes. A toothpick or skewer inserted should come out fairly clean, but may have a few crumbs hanging on. I found that 45 mins was a pretty consistent cooking time. Allow to cool in the pan 10-15 minutes before turning over. My first one this week was perfect, like, I had never had a bundt pull away so perfectly before. The second one had a few imperfections, but nothing a dusting of powdered sugar can’t fix.
The reason I made it twice? We gave it away too soon and didn’t have ice cream the first time 😉
Happiest of Fridays to you!