Walk by Hello: Charleston

13 September 2010

Charleston

We are fresh back from a dizzying weekend in Charleston, SC. We stayed in a posh Marriott with a view of the Citadel and a comfy but smallish room. We were pretty much in the middle of the city and what with Will needing his twice daily naps we ended up spending most of the mornings in the hotel. While Tim was in and out teaching a single soldier conference we busied ourselves with spinning in the desk chair, playing I Spy out the huge window, creating maps for our visit to the aquarium, hopping from bed to bed, pile on Mom, tents and piggyback rides and songs and stories. Then our afternoons consisted of trips to the nearby aquarium (don't bother to visit-that's another story entirely) and the park and pierand we couldn't leave out the beloved McDonald's for sundaes.. So much fun, so little chance for solitude, I must confess I had a MAJOR headache to end it all but it was a blast...Next weekend we hit Charlotte...

1 comment:

Mel said...: You brave, brave girl!!!
Much grace for the next trip.
:); September 13, 2010 at 12:51 PM

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.