Tuesday, December 5, 2017

Carrot Cake with Cream Cheese Frosting

Cake:

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans

 

Frosting:

3 1/2 cups confectioners' sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.

In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting: In a medium bowl, combine confectioners' sugar, cream cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth and then stir in 1 cup chopped pecans. Spread on cooled cake.

Thursday, November 30, 2017

Clutter Busting Challenge November 2017

I'm purging 19 items this month. I didn't end up finding much and didn't really look too hard.

My purge pile:





























Wednesday, November 29, 2017

November 2017 Reading List

















The Proving by Beverly Lewis

Colorado Wings Collection by Tracie Peterson
A Wing and a Prayer
Wings Like Eagles
Wings of the Dawn
A Gift of Wings


Tuesday, November 21, 2017

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk


Filling:

1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten


Frosting:

4 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk
 

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.

To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).

Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.

To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Tuesday, November 7, 2017

Honey Gingerbread Bundt Cake

3 eggs
1 cup honey
1 cup sugar
2 tsp. baking soda (mix into coffee)
1 cup warm coffee
1 stick butter (room temperature)
2 tsp. baking powder
2 ¾ cups flour
2 tsp. vanilla extract
1 tsp. ground ginger
1 tsp. ground cinnamon
 

1.      In a large bowl, using an electric mixer, beat sugar, butter, vanilla extract and honey until light and fluffy.

2.      Add the eggs and keep beating for another 3 mins.

3.      Pour warm coffee in a large (!) cup and add baking soda, let it bubble.

4.      In a large bowl, mix together the flour and gingerbread spice mix.

5.      With the mixer on low speed, add the coffee, alternating with the flour mixture.

6.      Pour into a small (8 inch) greased bundt pan and bake at 325 degrees for 1 hour, or until tooth pick inserted comes out clean.

Friday, October 27, 2017

Clutter Busting Challenge October 2017

I've decide that this will be my last year documenting my items purged each month. I've been taking picture of my purges and posting them since May 2013. That's a long time. Although I've enjoyed it, it's time for me to move on to other topic. In January 2018 it'll be 7 yrs. on my journey to minimalism. I'm going to make a big push to see how many items I can get out of the house before the end of the year.

My purge was 22 items this month with a total of 390 items for the year.

My purge pile:







Wednesday, October 25, 2017

October 2017 Reading List



















Virginia Brides Collection
Spoke of Love by Cathy Marie Hake
Spinning Out of Control by Vickie McDonough
Weaving a Future by Susan Page Davis

White Mountain Brides Collection by Susan Page Davis
Return to Love
A New Joy
Abiding Peace

Two-in-One (Bestselling Author Collection) 
Thanksgiving Prayer by Debbie Macomber
A Handful of Heaven by Jillian Hart