Grundman Insurance Agency LLC

05/28/2026

Reflections in the mirror are only ideas of beauty. Beauty truly comes from within ♡

05/26/2026

Take care of your thoughts when you are alone and your words when you are with others.

05/25/2026

05/22/2026

School's out and summer fun has begun. Please put down your cell phone and do not drive impaired. There is a 19% increase of driving fatalities over last year. Every crash happens because someone made a choice. Choose wisely.

05/21/2026

Some like vanilla, some like chocolate while others like strawberry. Today's post is for the chocolate lovers! Let's make dessert.

Chocolate Sour Cream Bundt Cake

1 cup cocoa powder, sifted, plus more for dusting pan
7 1/2 oz. semisweet chocolate, finely chopped
1 cup boiling water
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/4 tsp. kosher salt
20 Tbsp. (2 1/2 sticks) unsalted butter
2 1/2 cups firmly packed light brown sugar
5 eggs, lightly beaten
4 tsp. vanilla extract
1 1/2 cups sour cream
1 1/2 cups semisweet chocolate chips

For the Ganache:
6 oz. semisweet chocolate, finely chopped
2 Tbsp. unsalted butter
1/2 cup heavy cream

Directions:

Have all ingredients at room temperature.
Preheat oven to 325°. Grease the bundt pan, dust with cocoa powder and tap out any excess powder.

To make the cake: combine 1 C cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.

Over a sheet of Parchment, sift together the flour, baking soda and salt. Set aside.

In the mixer bowl, on medium speed, cream the butter. Reduce speed and add the brown sugar. Blend and beat til light and fluffy (4-5 minutes). Add eggs, one at a time. Beat in the vanilla until incorporated, about 1 minute. On low speed, slowly add the flour mixture, alternating with the sour cream. (Begin and end with the flour). Make sure no lumps remain. Slowly pour chocolate-cocoa mixture and beat until no white is visible. Using a rubber spatula, fold in the chocolate chips.

Pour the batter into the prepared pan. Bake approximately 60-65 minutes. Transfer the pan to a wire rack to cool for the next 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, for about an hour.

Meanwhile, make the ganache. In a heat proof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until its melted and smooth.

Pour the ganache over the top of the cake, allowing it to drip down the sides. Let stand for 15 minutes before serving.

Enjoy!!

05/20/2026

Live life with textures and colors knowing you make the world a better place.

05/18/2026

Having the right attitude and mindset can literally change your mind.

05/13/2026

Most people spend their lives adjusting, performing, trying to become a different version of themselves for others. Remain yourself. Believe you're enough.

05/10/2026

Motherhood is a journey filled with messy moments and milestones, but it's also a path paved with profound love, laughter, and growth. As you navigate the chaos while making memories that last a lifetime, remember to nurture your own spirit and find moments of serenity. You're doing your best, and that's something to be proud of. Your children will always cherish and love you. So take a moment to celebrate yourself and the incredible impact you have on those around you. Being a mom is a remarkable gift.

05/08/2026

There is an opportunity for everyone across the country to make an impact on their community. Tomorrow is the Stamp Out Hunger food drive.

This food drive's timing is important. Food banks and pantries often receive most of their donations during the winter holiday season. By late springtime, many pantries are low on supplies.

Participating is simple. Just leave non-perishable food donations in a bag by your mailbox (or in your mailbox) and your carrier will do the rest.