Walk by Hello: My Current Location

18 February 2010

My Current Location

Somewhere deep inside this basket is someone's mommy, in fact, 3 someones' mommy. She cannot seem to dig herself out. A few items folded, she thinks she sees a clearing ahead only to be covered by the next load....Maybe by spring....

3 comments:

Mel said...: I'm covered here too. This morning I've had 3 outfits covered with either pee or stinky, socks included to add to the mountain. I'm hoping to see a little light at the end of the pile by ... I don't know, hopefully we won't run out of socks before tomorrow.; February 18, 2010 at 8:26 AM
Deanna @ oneagleswings said...: Covered here, too. As soon as I get the laundry folded and put away, I look over and find a full basket of dirty laundry.

:); February 18, 2010 at 1:07 PM
Jennifer said...: I should have come now just to help you with your laundry!!; February 19, 2010 at 10:36 AM

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.