Walk by Hello: Live

06 May 2011

Live

Lately I feel the increasing need to unplug, to step back, reexamine. Reading way too many self help books; overcome disorder, gain resilience, build a stronger family, be a better mother, wife, person, eat better, exercise more mindfully....Aah! My mind is completely overwashed by it all. Swimming in all the tips and ideas and stories and whatifs. Too much of a good thing..you know...

So is there a book for those who read too many self help books? Way to break that addiction? Smile..Sigh. So its off the tips and tricks for awhile although well and good. Because really there's only one Author who knows about my life specifically and personally, my situation, my dreams... and at the end of the day I can apply all of these principles and still come woefully short...

So I'm at the place right now... A little short..a little weary of it all... Time for time to just sit..to be... reflect and just live. I don't want to be reading about how to live my life all the while it's going on by me...

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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.