Phase 1 of my holiday decorating is complete.  I’ve decked the halls with lights, hung the wreaths over the fireplace and on my front door and my tree is up.  I started a few days late this year because I was in New York City for Thanksgiving.    My first full day at home was Wednesday and I got right to it.

I pulled out my decorations, which were so carefully packed the year before.   It was time for inventory, to see what broke and how many Christmas lights were working.

Thanks to my impeccable packing there were no casualties.    I placed my favorite Christmas albums on repeat and got to work.

With the sounds of Bing Cosby playing in the background I strategically hung my ornaments.   No, there are no children in this household but I go all out…for me.

Christmas has never been about presents.  For me it’s about being with the ones you love and drinking, laughing, eating and merry-making.

I usually start my Christmas baking right after Thanksgiving.  I make a variety of cookies and baked goods for munching all month long.    I haven’t baked any cookies as yet but I did make an out of this world chocolate for Thanksgiving.   Since this is the season for giving, I will be sharing it with you…this one is for the Chocoholics.

Chocolate Bundt

adapted from

1 18.5 oz box of Devil’s food cake mix

1 5.9 oz box of instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

1 12 oz package semi sweet chocolate chip

1 cup heavy cream

Preheat oven to 350 degrees.  Prepare 12 cup bundt pan by spraying with cooking spray then coating with flour.  Tap the pan on the counter to remove excess flour.  Place cake mix, chocolate pudding mix, sour cream, eggs, water and oil in a bowl and mix until smooth.   Pour into prepared bundt pan and place into oven.  Bake for 50 minutes or until the top springs back when touched.  Remove from oven and cool.

To make the ganache, place 1 cup of heavy cream in the microwave on high and heat for 1 minute 30 seconds.   Place chocolate chip in a bowl and pour heated cream over the chips.  Stir until the chocolate chips are melted, ganache should be completely smooth.   Place into fridge for 30 minutes to 1 hour so that the it can thicken.  Pour thickened ganache over cooled cake. Devour!