Happy three day weekend!

Hey everyone! Guess what? We don’t have to go to work on Monday. Yay!

That gives us plenty of time to luxuriate in the weekend. To find time to relax. To pursue hobbies. To put our busy lives right again.

We’re taking it easy but I have a few fun things planned:

I hoping to make this killer layer cake from Smitten Kitchen.

It’s finally warm enough to plant our window boxes. I’m giddy with the thought of plant shopping.

We’re working on finishing up apartment decoration before the baby comes.

Plus, the beaches officially open this weekend. Time for fun in the sun.

Hope y’all have a great Memorial Day break!

 

A moment of gratitude

I’m grateful that cake tastes good without frosting.

Because I couldn’t wait.

But oh man, now I kinda have a tummy ache.

Recipe: Chocolate Sour Cream Cake

3 ounces unsweetened chocolate, 1 cup all purpose flour, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt, 1/2 cup butter, 1 1/4 cup sugar, 2 eggs, 1 tsp. vanilla, 1/2 cup sour cream, 1/2 cup water

1. Heat oven to 350 degrees. Grease a 9in x 9in cake pan.

2. Melt chocolate in a microwave.

3. In a stand mixer, beat butter and sugar until smooth. Add the melted chocolate and slowly blend until combined.

4. Add eggs to the mixture one at a time. Beat until blended and fluffy.

5. Add the vanilla and sour cream. Blend. The mixture should be smooth, fluffy, and lighter in color.

6. Fold in half of the flour, the baking soda, and baking powder. Gently mix until just combined.

7. Add the water and gently fold in. Add the remaining flour and mix.

8. Pour batter into cake pan and bake until toothpick comes out clean, approximately 30-35 minutes.

Based on a recipe from Cupcakes! by Elinor Klivans and France Ruffenach.