Did you miss me?

Well, it's been an eventful month. Most notably, I got pre-approved for a home loan which is a very exciting and freaky thing all at once. We do have a place in mind and we hope to put an offer on it this week. We'll see how that goes.

So my posts for the next month will not be as regular as I want them to be. We've got a lot going on- the home buying, the packing and decided which projects need to be tackled and when and oh yeah- the election. Ha, just signed up for a subscription for This Old House- so believe me friends there will always be a project to be tackled and a tasty meal to thank you for it. And as far as the election goes- I've committed to helping out Planned Parenthood with their projects.

Fall has certainly arrived. My sweet corn stand is no more and in its place- Pumpkin World! I cruised around it for a little while yesterday- yum and so cute. We've been eating honey crisp apples by the bushel it seems- last Sat. I spent $10 on apples alone! And I'm sure we'll be out of them by Thursday.

Our Tivo is overwhelmed- with our schedules and the new Fall season- doesn't add up to a lot of leisure time in front of the tube. But, I am completely hooked on Fringe- what a great show!

And bookwise- I just recently finished China Lake by Meg Gardiner- first of a great series. And if you're up for another very disturbing serial killer book- check out Heart sick by Chelsea Cain- wicked! I am currently reading The Whole Truth by David Baldacci which is turning into a really great read. I've also got in the queue Hot, Flat & Crowded by Tom Friedman, The War Within by Bob Woodward, Odd Thomas By Dean Koontz, Mission Canyon by Meg Gardiner, Sweetheart by Chelsea Cain and a couple of others that Rachel gave me- so I am beyond set- now I just need some quiet nights. Ha!

Here's another chapter in the squash chronicles. Pumpkin Chocolate cake- I made this for Angel to take into work for their potluck. Seriously good cake- just be sure to use a high quality cocoa powder- (not that I would put in a plug here for Penzeys), it will make the difference from a cake being drab and being fab. I was lazy and didn't glaze the cake. Oh, and this one is healthy too! Enjoy & take care.

Glazed Chocolate-Pumpkin Bundt Cake - Eating Well
Makes 16 servings

Ingredients

Cake
1 cup all-purpose flour
¾ cup whole-wheat pastry flour
1 cup granulated sugar
¾ cup unsweetened cocoa powder (not Dutch-process)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
¾ cup packed dark brown sugar
1 large egg, at room temperature (see Tip)
1 large egg white, at room temperature
¼ cup canola oil
¼ cup light corn syrup
1 tablespoon vanilla extract

Glaze & Garnish
½ cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)

Instructions

1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

5. To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.


Glazed Chocolate-Pumpkin Bundt Cake Nutrition Information
Per serving: 234 calories; 5 g fat (1 g sat, 3 g mono); 13 mg cholesterol; 46 g carbohydrate; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium. Nutrition bonus: Vitamin A (80% daily value).