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Joe and Kim are friends of ours. You may remember them from a couple of the parties we had at the house.
Saturday, October 16, 2010
Monday, September 27, 2010
Apple Picking
Today Jim and I picked apples at County Line Orchard in Indiana. It is one of my favorite fall activities, we go every year. We usually go in October, but this year we wanted to go a couple times and take advantage of the different varities. Today we picked Gala and Golden Delicious and bought Jonathons at the barn. I have already made one pie. We plan to go again in early October when I can get apples for applesauce and more pies. We also bought apple donuts, a favorite of both of us. Yum! Yum!
Friday, September 17, 2010
Tuesday, September 14, 2010
It has to be said.
I just noticed last week that the banner for this blog is not grammatically correct. It should say "Granaths R Us" as in plural, more than one Granath. Instead it either says "Granath is R us" (which totally doesn't make sense!) or R Us belongs to Granath. Sorry, it was bothering me and I don't know how to fix it so I had to tell someone.
Sunday, July 25, 2010
Swimming anyone!
After years of the kids and I asking for a swimming pool we finally got one. I guess being persistant does pay off.
Sunday, July 4, 2010
Happy 4th!
INGREDIENTS:
ROOT BEER BUNDT CAKE:2 cups of root beer (do not use a diet root beer)1 cup of dark cocoa powder, like Valrhona 1 stick unsalted butter, chopped into 1-inch cubes1 1/4 cups sugar1/2 cups dark brown sugar (packed)2 cups flour1 1/4 tsp baking soda1 tsp. salt2 large eggs1/2 cup root beer schnapps (optional)ROOT BEER FUDGE FROSTING:2 ounces of 60% chocolate (melted and slightly cooled)4 oz. unsalted butter (room temperature)1 tsp. salt1/4 cup root beer2/3 cup dark cocoa powder2 1/2 cups confectioners sugar
PREPARATION:
FOR THE CAKE:1. Preheat oven to 325 degrees. Generously grease or spray (with a non stick spray like Pam) and flour your bundt pan to ensure that your bundt cake will slip out easily. Knock out the excess flour. 2. In a small saucepan, heat root beer, cocoa and butter over medium heat until butter is completely melted. Add both sugars and whisk until dissolved. Remove mixture from heat to cool.3. In a large mixing bowl, whisk together flour, baking soda and salt. 4. In a small bowl, whisk eggs until just beaten, then whisk into cooled cocoa mix until combined. 5. Gently fold flour mixture into chocolate mixture. Mixture will be slightly lumpy. Do not over beat, which could cause the cake to be tough. 6. Pour mixture into bundt pan and bake for 35-40 minutes. Rotate pan half-way through. A small sharp knife inserted into the bundt should come out clean.7. Cool the cake in the pan completely. Once cooled, gently loosen the sides of the cake from the pan and turn out onto a cooling rack. Make sure the cake is cooled completely before adding frosting.8. Make this cake the night before serving to let the root beer flavor intensify, and don't forget to serve with a big scoop of your favorite vanilla ice cream.Baked Note: If you can find root beer schnapps, substitute 1/2 cup of root beer with root beer schnapps. The root beer flavor will be more pronounced.FOR THE FROSTING:1. Place all ingredients, chocolate, butter, salt, root beer, butter and confectioners sugar in a food processor. Pulse in short burst until fudge frosting is shiny and smooth. 2. Use a spatula to spread the fudge frosting over the crown of the cooled bundt cake in a thick layer. Let frosting set before serving.
ROOT BEER BUNDT CAKE:2 cups of root beer (do not use a diet root beer)1 cup of dark cocoa powder, like Valrhona 1 stick unsalted butter, chopped into 1-inch cubes1 1/4 cups sugar1/2 cups dark brown sugar (packed)2 cups flour1 1/4 tsp baking soda1 tsp. salt2 large eggs1/2 cup root beer schnapps (optional)ROOT BEER FUDGE FROSTING:2 ounces of 60% chocolate (melted and slightly cooled)4 oz. unsalted butter (room temperature)1 tsp. salt1/4 cup root beer2/3 cup dark cocoa powder2 1/2 cups confectioners sugar
PREPARATION:
FOR THE CAKE:1. Preheat oven to 325 degrees. Generously grease or spray (with a non stick spray like Pam) and flour your bundt pan to ensure that your bundt cake will slip out easily. Knock out the excess flour. 2. In a small saucepan, heat root beer, cocoa and butter over medium heat until butter is completely melted. Add both sugars and whisk until dissolved. Remove mixture from heat to cool.3. In a large mixing bowl, whisk together flour, baking soda and salt. 4. In a small bowl, whisk eggs until just beaten, then whisk into cooled cocoa mix until combined. 5. Gently fold flour mixture into chocolate mixture. Mixture will be slightly lumpy. Do not over beat, which could cause the cake to be tough. 6. Pour mixture into bundt pan and bake for 35-40 minutes. Rotate pan half-way through. A small sharp knife inserted into the bundt should come out clean.7. Cool the cake in the pan completely. Once cooled, gently loosen the sides of the cake from the pan and turn out onto a cooling rack. Make sure the cake is cooled completely before adding frosting.8. Make this cake the night before serving to let the root beer flavor intensify, and don't forget to serve with a big scoop of your favorite vanilla ice cream.Baked Note: If you can find root beer schnapps, substitute 1/2 cup of root beer with root beer schnapps. The root beer flavor will be more pronounced.FOR THE FROSTING:1. Place all ingredients, chocolate, butter, salt, root beer, butter and confectioners sugar in a food processor. Pulse in short burst until fudge frosting is shiny and smooth. 2. Use a spatula to spread the fudge frosting over the crown of the cooled bundt cake in a thick layer. Let frosting set before serving.
Happy July 4th
I remember when we were little Dad would take us to fireworks each July 4th. He would put us on a blanket up front, close to the action. It seems the show would last forever! There was always a ground display at the end. The ground would shake and sparks flew everywhere, often very close to our blanket. I don't like going to fireworks now, I'm sure this is why.
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