Walk by Hello: Three Little Hearts

16 March 2009

Three Little Hearts

We're adding another little heart to our home. Cannot wait to find out all the details this week.
Another precocious, curly haired little Behnke baby...

4 comments:

Deanna @ oneagleswings said...: Ahhhhhh!

Oh my goodness, Sarah! I am very, very happy for all of you.

Keep us updated.; March 17, 2009 at 9:49 AM
Mel said...: Congratulations!!!! I am very excited for you and your family. Children are such a blessing from the Lord!; April 3, 2009 at 10:56 AM
Sarah said...: Yay!! Congratulations! Do you know yet when you are due?
I hope you feel well and sail through this pregnancy!; April 6, 2009 at 5:59 AM
Lydsi said...: Hey Sarah, its Lydi! I've been meaning to tell you congratulations since I read your news, I just haven't had two minutes to sit down at the computer. Just wanted you to know that I'm happy for you. Your kids are getting so big! Love you!; April 8, 2009 at 8:08 AM

If you give a girl a Kitchen Aid she'll make...

Gigi's Carrot Cake (Emeril Lagasse)

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans

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.