Walk by Hello: October 2009

09 October 2009

Travels

We are back from our latest excursion. A two day trip to the zoo and then an exciting ride on Thomas the Tank Engine. Between the animals and the beloved train character Natalie and Adam hardly knew what to do with themselves. Such seasoned little travelers they are! Excited to help with packing and loading the car, straining to see what's going on outside the van windows, encouraging me to "race" the other cars on the road, jumping excitedly on hotel beds and building new forts under tables, they could stay forever it seems.

The only thing that could have made our trip more perfect would be Daddy coming along with us... With each trip we take it reaffirms that as much as we miss Tim and would love to be together again, there is still joy in spite of the changes, the missing him. As he so aptly put it before leaving, life doesn't stop just because I'm away, we have to keep on living and enjoying life and not just waiting for this year to be over. There is so much to experience and so many memories we will have to share... I guess it really does come down to perspective...

Only 10 more days till R&R!!!

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.