Happy National Bundt Day!

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Today, November 15, is National Bundt Day. The only reason I know it’s National Bundt Day is because one of my blogging friends, Mary from The Food Librarian. She chose to celebrate by baking and blogging a bundt a day for the 30 days leading up to today. She really, really, really likes bundts and named her blogathon–I Like Big Bundts.

Inspired by Mary, I baked a bundt to celebrate National Bundt Day: Deep Chocolate Sour Cream Pound Cake. The recipe came from Tish Boyle’s The Cake Book. You can find the recipe HERE. As its name implies, it is full of chocolate flavor.

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I’m a little late writing this post because yesterday I completed my longest hike ever. I hiked to the top of San Gorgonio, which at 11,501.5 feet is the highest peak in Sounthern California. Not satisfied with one peak, my hiking group and I  bagged two additional peaks: Big Horn (3rd highest, 10,997 feet) and Dragons Head Peak (4th highest, 10,866 feet). It was a tough and challenging hike, 19+ miles total. We started at 6:30 am and made it back to our cars in the dark at 5:30 pm.

Here’s a short video I shot from the top of Big Horn:

{sms} butter toffee crunch

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I have all these posts I need want to write before I leave on vacation. I was going to scale back my goals of writing 17 posts before I left, but my blogging friends via Twitter convinced me to do it. They told me to be short and sweet. This is one of those posts.

This week’s Sweet Melissa Sundays selection is Butter Toffee Crunch, a delicicious and almost too simple bark-style candy with layers of toffee caramel, chocolate, and sliced almonds. Thank you to Kaitlin of Kait’s Plate for hosting this week’s recipe. If you would like the recipe, visit her blog or buy the book.