Walk by Hello: Making Merry

06 January 2009

Making Merry

We've arrived back, had lots of fun! In 2 days we're headed out on another one.

Hope your New Year is filled with the joy of new experiences and heaps of blessings.

2 comments:

Sarah said...: Hi Sarah - Jordan wanted me to pass on his "thank you" for the books you sent! He is really enjoying the "Get Selected" one - it has had a lot of practical info.
I am looking forward to reading the "wife" book while he is gone. I know I'll be looking for some encouragement that I really can do this!
Jordan leaves for basic in 12 days. In the meantime we are trying to pack up the house and somehow get ready for this.
Thank you again, so much, for thinking of us and reaching out. We really appreciate it! Do you want us to just mail them back when we've read them?; February 6, 2009 at 10:42 PM
Tim and Sarah said...: Sarah, please hang onto them. They have been a great help to us but we've reread them several times. Feel free to pass them on if need be. I will be praying for you in the midst of all these transitions. You will do great.; February 7, 2009 at 11:23 AM

Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.