Walk by Hello: Green Pepper Jesus

17 August 2009

Green Pepper Jesus

Playing with your food has taken on a whole new meaning in our home. Today at lunch Natalie was inspired by her green pepper strips and carrot sticks to make a diorama of the crucifixion.

"See Mom, here's Jesus (indicating pepper strip) on the cross and these (carrot sticks) are his hands and this is his blood (veggie dip). And these are God's arms covering everyone up."

Adam got in on the action himself, even leaning over to kiss the Jesus

pepper to help him "feel better".

Somehow I don't think I'll ever look at a veggie tray quite the same way.

1 comment:

Traci Kincaid said...: such a creative little guy!

Hang in there - can't believe you are about to have another.

Give me a call sometime.

Traci; August 18, 2009 at 5:41 PM

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.