Walk by Hello: R&R

08 November 2009

R&R

Tim arrived home for his long awaited R&R on October 21. He managed to rearrange his flight from late afternoon to early morning. We got the call that he would arrive within the hour and we rushed to get ready and be there on time. From the moment he arrived everything was so peaceful, so many laughs, it was just about perfect. We went to the pumpkin patch, spent long hours out in the sunshine, played and laughed till our sides ached, drank lots of chai, played many a game of freeze tag and hide and seek went trick or treating and had a Christmas celebration and a baby to boot.Two weeks seemed to stretch on forever and even though he's back in Balaad now we have so many great memories and so much anticipation for his return.

1 comment:

Mel said...: Your pictures are great. Isn't it great that God can work things out and time them so well?
I'm praying for you. Please email or call me if you ever need specific prayer or someone to talk to (or you're just having a rough day and would like someone else to know about it ;) I know I'm far away geographically, but I'd love to be as much encouragement to you as I can be.

518-432-6707 home
518-852-8347 cell
melanie@delmarfullgospel.org; November 10, 2009 at 10:53 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.