Saturday, December 8, 2012


I am pleased to say the colonoscopy went well. Matt was as dopey as you can imagine when I got him into the car to come home, he doesn’t remember any of it he tells me. The doctor found one polyp which he removed.

Meanwhile, for some reason, I am extremely tired, must be all that walking I did which I am not really used to lately. It seemed to take forever to get from the hospital to the parking lot. Cost me $10 too. Expensive one. So apologies, not much of a blog today.

I couldn’t resist this recipe, chocolate and red wine, what could be more tempting.

Chocolate–Red Wine Cake

Source: Food and Wine

Makes 1 bundt cake

Click here to find out more!A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy chocolate-wine-cakeflavor.

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder not Dutch process

11/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks unsalted butter softened

1 3/4 cups sugar

2 large eggs

1 teaspoon pure vanilla extract

11/4 cups dry red wine

Confectioner's sugar for dusting

Whipped cream for serving


Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.

In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.

Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped cream.

Have a great weekend