Well here we are at the start of a brand new year!! It doesn't seem possible to already be writing 2023, that is when I remember to write 23 instead of 22 LOL!! Who else can relate??
We hope you had a wonderful holiday season and are ready for the new adventures that await us as we go through the months ahead!
We have some BIG plans for this year and can't wait to share them as we get things finalized!! We are so very excited to see what the Lord has instore for us as a business as well as personally! Don't forget He knows the plans He has for you and they are plans to prosper you and not to harm you, plans to give you hope and a future! (Jeremiah 29:11)
We have our Annual Winter Wonderland Event coming up very soon! Join us January 19th-21st!! We will have some special surprises instore, so don't miss it!
There is so much NEW product out on the floor and more on it's way!! We hope you can stop by this week and see in person :)
(SPOILER: our heirloom non-gmo seed order is on it's way!!!!!) You will definitely need to be watching for the post of their arrival on Instagram and Facebook!
Now for our weekly recipe:
We are highlighting our Troutt Old Time General Store and Market blend coffee and a delicious Bundt cake recipe!! A Winter Delight for sure!!
(Now if you are a tea drinker like me, a cup of one of our delicious in-house tea blends is a wonderful substitute!! Try the new Troutt's Organic Warm Winter Berry Herbal Tea or Troutt's Warm Spice Herbal Tea Blend!)
Neapolitan Bundt Cake
Makes 15-20 servings
1 (18.2 oz.) box white cake mix (pudding kind) ¼ C. vegetable oil 3 egg whites 1 C. water 1 tsp. strawberry extract (or ¼ tsp. almond extract) Red liquid food coloring ⅓ C. chocolate syrup ½ cup prepared chocolate frosting, optional
Preheat oven to 325° and grease and flour a 12-cup Bundt pan.
In a big mixing bowl, beat together the cake mix, oil, egg whites, and water on low speed for 30 seconds, scraping bowl as needed. Increase speed to medium and beat for 2 minutes, scraping bowl as needed.
Pour 1⅔ C. batter into a small bowl; stir in 1 extract and up to 12 drops food coloring. Pour 1⅔ C. batter into a second small bowl; stir in chocolate syrup. Keep the remaining batter plain.
Pour a thin layer of each batter into prepped pan, one on top of the other. Repeat until you’ve used all the batter. Run a knife or chopstick carefully through the batter in a zig-zag or swirled pattern. (Or simply make three thicker layers.)
Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Invert pan on a wire rack to remove cake. Cool completely before slicing. Warm the frosting to a drizzling consistency and drizzle over the cake if you’d like.
How to Make the Perfect Bundt
Make sure to grease all dips and ridges thoroughly with solid vegetable shortening.
Sprinkle flour liberally over the shortening; shake the pan to distbribute evenly then dump out excess flour. Or sprinkle with sugar instead of flour to make the cake glisten.
Get rid of air bubbles in the batter by LIGHTLY tapping the pan on the counter.
Remove the cake from the oven immediately when done.
Cool the cake in the pan for 10 minutes then slowly and carefully turn the pan upside-down on a wire rack to loosen and remove the cake.
When cake has cooled completely, store it in an airtight container or wrap well in plastic wrap and freeze for up to a month.
To clean your Bundt pan, simply wipe with a dry paper towel to get rid of excess flour and shortening then hand wash.
Well time to sign off for this weeks blog. Let us know what you think on our Facebook page!
We hope you enjoy the rest of the week and are able to come by and see us!!
Thank you for reading our blog & being a part of our adventure! Stay tuned for more fun very soon!
Until then, New Year blessings from our house to yours!!
PS don't forget to join our new text list!! You won't want to miss out!!
TEXT Happy New Year! to 270-479-0084