I am heading somewhere fabulous tomorrow morning with several of my best girls! Any guesses as to where we’re going based on my packing? I’ll fill you in next Tuesday during a Travel Tuesday recap.
Swim team practice commenced this week. The water is chilly, but the kids don’t seem to mind too much. I love swim season! Between practice, testing at the kiddos’ school, monogramming and dentist appointments (no cavities! yay!), my girls getaway has kind of snuck up on me. I am crazy stressed right now trying to tie up all my loose ends before leaving town, but I know it will be totally worth it when I’m sipping a cocktail poolside tomorrow afternoon.
How gorgeous are my fur babies? I sure do love these floofs and miss them like crazy when I’m gone. They complete our family and bring us such joy. And to think that Gipper is a pound puppy and Hunter was a stray kitty who just showed up one morning! I snapped this picture of Hunter and me late the other night when I should have been finishing up a big EmeryBodie LLC order, but I couldn’t resist some kitty snuggles.
This post is short and sweet since I have about a thousand things to do before I hit the hay, but speaking of sweets…
I made this Katie Lee chocolate raspberry bundt cake with ganache for Mother’s Day and it was a crowd pleaser. I love bundt cakes because they look kind of fancy but aren’t all that difficult to make. Enjoy!
Recipe from Food Network
Ingredients
Cake:
Nonstick cooking spray, for the pan
3/4 cup milk
1/3 cup seedless raspberry jam
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup raspberry liqueur, such as Chambord
3 large eggs
One 15.25-ounce box devil’s food cake mix
1/2 cup fresh raspberries, for decorating
1 bunch fresh mint, for decorating
Ganache:
1/2 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon seedless raspberry jam
1 tablespoon raspberry liqueur, such as Chambord
1/2 cup heavy cream
Directions
- For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
- In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
- Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
- For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
- Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.
