What started as brighter mornings and a crescendo of bird song, is now in full bloom, spring is here and quickly turning to early summer.
The trees along our creek bed have once again engulfed our backyard in a green embrace restoring some of our privacy.
I planted some new gardens this year and they have kept me quite busy in my "free" time, but there is nothing like new life - whatever form it comes in.
It's work I love really though and Henry enjoys "helping" me, which is the best (well most of the time lol). Little moments like showing
him how to make a wish with dandelion puffs or making our "magical potion" together for the hummingbirds is a joy I have never known.
While we carve out our own stories, my Hen and I, there are hints of nostalgia and little things I bring along from my own early years.
My grandma always had hummingbird feeders and it was as if the world stopped for a moment when we caught one quickly buzz by. This recipe is also hers or a version.
She watched us after school and every week had a treat that she had baked for us, chocolate angel food cake was one of my favorites - my others being her brownies and apple pie.
Traditional angel food is pretty solid, so it is hard to imagine much room for improvement, but if you like chocolate too - this is where it's at.
Chocolate Angel Food Cake
Recipe for chocolate angel food cake topped with candied violets. By Marysmaking
Prep time: - Cook time: - Total time: Yield:6-8S
Chocolate Angel Food Cake with Candied Violets
- 1.5 cup egg whites (about 12 eggs), at room temperature
- 1.5 cup sugar, divided into two 3/4 cups
- 1 t cream of tartar
- 1/4 c cocoa
- 1/4 t salt
- 2 t vanilla extract
- handful of violets and/or violas
- 1 egg white + 1/2 t water
- 1/2 c sugar
Chocolate Angel Food Cake
Sift together 3/4 cup sugar, flour, cocoa and salt in small bowl and set aside.
Beat egg whites until foamy, then add cream of tartar and beat until soft peaks form.
Then add 3/4 cup sugar gradually, 1 Tablespoon at a time, while beating on medium-low.
Beat until glossy, stiff peaks form, then mix in vanilla.
Sift 1/4 increments of flour mixture in at a time, fold each in.
Pour batter into ungreased tube pan and tap gently to release air bubbles.
Bake 35-45 minutes or until cake tester comes out clean.
Don't over bake.
Remove from oven and turn upside down onto cooling rack and leave it until completely cool.
Turn over and run knife along edges, flip and remove pan.
Serve and garnish as desired.
Make sure violets or viola are clean (no chemical sprays and stems removed).
Dip flowers into egg white mix, then sugar and set on parchment to dry.
I like to just dip small parts of the flower to keep some of it's natural beauty intact.