Walk by Hello: My Vacuum and Me

16 December 2009

My Vacuum and Me

As a mother of three under the age of five I am becoming more and more thankful for the little things in life. Take the humble vacuum cleaner..

Skimming effortlessly across the floor as I juggle a newborn in one arm, a 2 year old straddling my foot and a 4 year old tugging at my belt loop crying for yet another snack, the vacuum accomplishes its mission, taking no prisoners, putting the dust in its place.

But it gets better. Not only does it manage the carpet, leaving smooth even rows and crisp lines as a visible marker that I HAVE CLEANED! No no, it does one better than that,now my vacuum takes a few detours through the dining room and kitchen and even the entryway. Aha! What a load lifting discovery. No more frustrating incidents sweeping the same spot over and over to get that last layer of dust. After sweeping with the broom I send my motoring friend to finish the job. Simple enough that I should have tried it years ago.

The poor broom will be whimpering in the closet for a little more responsibility and I will be spending less time frowning at the errant crumbs and more time wrestling crib sheets onto mattresses that are way too big for them, , or scraping the inevitable residue around my stove burners, , or attempting to locate the sippy cup my little guy disappeared down the hall with how long ago? (Guess all that's fodder for my next post maybe)......Here's to the continuation of a beautiful friendship.

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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.