the hummingbird blog
about our bed and breakfastFall foliage in the Finger Lakes
Fall Foliage in the Finger Lakes
All the rain earlier this summer is producing amazing fall foliage in the Finger Lakes Region. This weekend (week of Oct 14-20), the Finger Lakes region should see its first appearances of peak foliage.
Cayuga County foliage spotters predict up to 90 percent color change in some areas by weekend, with bright gold, red and yellow leaves predominating. Estimations of color change submitted by observers range from 50-80 percent, with red and orange leaves are really starting to show on maples, sugar maples and oak trees. Russet-colored leaves are taking hold on White Ash trees, and trees such as the Poplars, Locusts, Hickories, Ginkgo and others are showing subdued yellow coloration. For more information, visit the Foliage Report.
It’s an amazing time of year! Come stay with us and enjoy the local Autumn festivities.
our hummingbirds have arrived!
hummingbird outside our kitchen window
Many cultures have rich folklore about the magical hummingbird. But strangely enough, my favorite legend about the wonderful creature I read each time I see a greeting card made by Papyrus. Have you ever come across it?
<<Legends say that hummingbirds float free of time, carrying our hopes for love, joy and celebration. Hummingbirds open our eyes to the wonder of the world and inspire us to open our hearts to loved ones and friends. Like a hummingbird, we aspire to hover and to savor each moment as it passes, embrace all that life has to offer and to celebrate the joy of everyday. The hummingbird’s delicate grace reminds us that life is rich, beauty is everywhere, every personal connection has meaning and that laughter is life’s sweetest creation.>>
We’re excited to see our hummingbird friends return for the summer season. You can enjoy them from our kitchen window or let them join you in our backyard gazeebo!
banana coffee cake
a guest's favorite
1 1/4 cups cake flour (not self-rising)
1 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
3/4 teaspoon salt
2 very ripe bananas, mashed
1/2 cup sour cream
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 extra-large eggs
1 tablespoon coffee extract, or 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
1 teaspoon vanilla
Garnish: confectioners’ sugar
Preheat oven to 350°F. and grease and flour a 10-inch (3-quart) bundt pan, knocking out excess flour.
Into a large bowl sift together flour, cocoa powder, baking soda, and salt. In a small bowl stir together bananas and sour cream. In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs, 1 at a time, beating well after each addition. Beat in coffee extract (or espresso) and vanilla. Beat in flour mixture in batches alternately with banana mixture, beginning and ending with flour mixture, until batter is just combined.
Spoon batter into pan and bake in middle of oven 50 minutes, or until a cake tester comes out clean and cake pulls away from side of pan. Cool cake in pan 10 minutes and invert onto a rack to cool completely. Let cake stand, wrapped tightly, at room temperature overnight.
Dust cake with confectioners’ sugar.
Enjoy!
