Walk by Hello

An authentic life is the most personal form of worship. Everyday life has become my prayer. ~S.B.B.

28 October 2010

1































Posted by Tim and Sarah at 7:13 PM 2 comments:

Pure Sunshine

Happy Birthday Boo!
Posted by Tim and Sarah at 7:09 PM No comments:

19 October 2010

Peek a boo


Posted by Tim and Sarah at 11:56 AM No comments:

17 October 2010

Pumpkin Patch





















Posted by Tim and Sarah at 4:16 AM 2 comments:

12 October 2010

Will




Posted by Tim and Sarah at 6:45 AM No comments:

05 October 2010

Magic and Mayhem










Posted by Tim and Sarah at 7:35 AM 1 comment:
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If you would attain to what you are not yet, you must always be displeased by
what you are. For where you are pleased with yourself there you have remained.
Keep adding, keep walking, keep advancing. ~Saint Augustine












About Me

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Tim and Sarah
Parents to four AWESOME little people, on a life of adventure spanning the country and hopefully someday the globe, not sure where His wind will take us but sure enjoying the ride. Go Army!!
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agelast

a person who never laughs

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.

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