Walk by Hello: A Visit..

16 December 2009

A Visit..

I've been remiss in posting and in giving thanks lately, I might have a little excuse (ahem, three little excuses) but I want to be a little more constant in recording all of our "moments" while they're fresh.. Natalie and Adam cannot stop talking about our most recent visitor, Uncle Andrew. Every helicopter that crosses the sky they wave and yell up at him and they keep asking when we will go back to the airport to pick him up, they want him back!

We owe him a world of gratitude for taking time out of his busy schedule to stop in and wrestle and roughhouse, put up Christmas lights, soothe a fussing baby, do dishes, put together a gingerbread house and keep track of our busy little folks in Target and McDonald's and the library. He bravely entered Toddlerland and emerged victorious and beloved by all...

2 comments:

Jennifer said...: Hey Sarah! What awesome pictures!! So glad you had such a nice visit...Merry Christmas!; December 17, 2009 at 11:49 AM
Deanna @ oneagleswings said...: That is SO wonderful! It sounds like a great time! I'll bet Tim is grateful to his brother for that.; December 20, 2009 at 10:43 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.